Look no further that Annie Rigg when it comes to children’s birthday cakes. Annie is an experienced food writer and stylist and has written over 15 books and styled hundreds more. One we especially love here ta Junior is Birthday Cakes For Kids (Ryland, Peters & Small).
We have featured the Pixie Toadstool, the Wise Owl and the Flowering Garden cakes but there is so many to chose from like a Fluffy Sheep covered in marshmallows to a Pirate’s Treasure Chest, and a Ladybird to a Hot Air Balloon Annie really has produced some fun and crowd-pleasing cakes for even the pickiest of birthday girls and boys.
Creating these cakes really are easy you just need to make this basic sponge recipe (using the size indicated in each recipe, and in your child’s favourite flavour), then ice with a scrummy Buttercream, Chocolate Fudge Frosting or Glacé Icing t creat a whole wonder of beautiful birthday cakes.
Ingredients
Extra large
- 350g Unsalted butter at room temperature
- 350g caster sugar
- 6 large eggs beaten
- 2tsp vanilla extract
- 350g Plain flour
- 5tsp Baking powder
- 4-5tbsp milk at room temperature
Large
- 250g Unsalted butter
- 250g caster sugar
- 4 large eggs beaten
- 1tsp vanilla extract
- 250g Plain flour
- 4tsp Baking powder
- 3-4tbsp milk at room temperature
Small
- 125g Unsalted butter at room temperature
- 125g caster sugar
- 2 large eggs beaten
- ½tsp vanilla extract
- 125g Plain flour
- 2tsp Baking powder
- 2tbsp milk at room temperature
Buttercream
- 350g Unsalted butter
- 700g icing sugar sifted
- vanilla extract optional
Chocolate Fudge Frosting
- 350g dark chocolate
- 225g Unsalted butter
- 225ml milk
- 1tsp vanilla extract
- 450g icing sugar sifted
Glacé Icing
- 1 large egg white
- 1tbsp lemon juice
- 250-300g icing sugar sifted
Method
Preheat the oven to 180ºC/ 350ºF/ Gas Mark 4.
Cream the butter and sugar in a mixer or with a handheld whisk until light and fluffy, about 2–3 minutes.
Gradually add the beaten eggs, mixing well between each addition.
Stir in the vanilla extract.
Sift together the flour and baking powder and add to the mixture in two batches, mixing until smooth.
Add the milk and mix.
For a basic chocolate sponge, substitute four tablespoons of cocoa for the four tablespoons of the plain flour in the Extra Large Sponge recipe, three tablespoons in the Large and one in the Small recipe.
For lemon or orange, substitute the grated zest of an unwaxed lemon or orange for the vanilla extract.
Cream the butter in an electric mixer or in a large bowl with a handheld electric whisk until it is very soft.
Gradually beat in the icing sugar until the mixture is pale and smooth. Add a few drops of vanilla extract, if using.
Melt the chocolate and butter together in a heatproof bowl and set over a pan of barely simmering water (do not let the bowl touch the water).
Stir until smooth, then set aside to cool slightly. In another bowl, whisk together the milk, vanilla extract and icing sugar until smooth.
Add the chocolate mixture and stir until smooth. Leave the frosting to set and thicken slightly.
Beat the egg white and the lemon juice together in a bowl until mixed together thoroughly.
Gradually add the icing sugar until the icing is smooth and has the consistency of slightly thickened double cream.
Keep covered with clingfilm until ready to use.
