I’ve been a little busy with kids’ birthdays recently!
This sixth birthday cake is surprisingly easy to assemble and looks great. I came up with the idea by doing a quick Google image search – loads of people have made a version of this cake for various age numbers.
It was my elder son’s 5th birthday recently. It’s taken me a while to blog about this cake, but if you follow my posts you’ll probably already know I gave birth to our second son at around the time of my first son’s birthday and since then I’ve been a tad busy!
As I knew my sons’ birthdays would be very close together, I wanted to make a birthday cake which was simple and quick to assemble. Some internet browsing brought me to this building site / digger cake idea in the form of some photos. I did my best to copy what I saw, using my own cake recipe and various toy construction site pieces I already had.
All credit for this recipe goes to the lovely Jane over at Jane’s Patisserie. She is a cheesecake genius and her website features over forty cheesecake recipes. Make sure you check it out!
Following some suggestions from Jane, I made a couple of changes to her recipe. She has all sorts of helpful ideas as to how to make the recipe even more peanutty, so take a look at her original recipe if that’s what you’re after.
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This is a simple sponge tray bake recipe with orange zest and colour to give it some extra zing. The best bit is obviously the topping. Use whatever sweets you like. If you’re not a fan of Haribo or dolly mixtures, you could stick to chocolate, hundreds and thousands or other sugar sprinkles. A very easy tray bake which will go over well with kids of all ages.
I found the original recipe – Sweetie Tray Bake – at GoodtoKnow, where the cake is topped with melted white chocolate instead of water icing: another good option!
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These lemon drizzle cupcakes are light and fluffy while also moist and tangy. They’re just about perfect and very easy to make.
I adapted the recipe from Mary Berry’s lemon drizzle traybake recipe. So if you want to make a bigger cake, you might want to take a look at Mary’s original recipe.
Ingredients
For the glaze
Method
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Still avoiding chocolate in the post-festive period, this week I’ve made easy lemon cupcakes. These are so simple to make using the most basic of sponge recipes plus some lemon zest. The buttercream swirl helps to make them a little more exciting! Perfect for every occasion from afternoon tea to the school bake sale. Wait! There’s more. Click for the recipe and more lovely pics!
I got this recipe from my trusty book: Sweet and Savoury bites by Jane Price.
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A giant glazed doughnut (donut if you prefer!) cake with sugar sprinkles. Surprisingly easy to make and a fun cake for any party.
I honestly can’t remember where or when I first saw one of these. But I do remember thinking, “What a great idea!” If you think I might have seen this on your blog, please let me know so I can thank you.
I used my usual, simple sponge cake recipe. The most difficult bit might be finding the appropriately-shaped cake tin 🙂
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These raspberry ripple cupcakes are mini versions of one of the nicest sandwich cakes I’ve ever made. This way it’s easier to store and share the deliciousness 🙂
Last year, as part of my mission to make all the cakes which feature in my first novel, Art and Soul, I made a large raspberry ripple sponge cake filled with raspberry flavoured buttercream. I surprised myself with just how delicious is was and I’ve made it several times since. This week I didn’t have enough raspberries to make a large cake, so decided to make some cupcakes instead.
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This is a simple sponge cake recipe with the addition of lemon juice and zest. A delicious lemon curd and buttercream filling are the perfect final touch.
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