Tag Archives: birthday cake

Ombré Birthday Cake

For my Birthday BBQ I made a 3 Layer Pink Ombre Cake and a dozen cupcakes as favours too!

3 Layer Pink Ombre Birthday Cake

I’m really happy with how it turned out!  I’ve never tried anything like it before but I was pleased to see how my technique worked out!  I wanted to minimise waste and washing up so I came up with my own way of creating this cake effect.

3 Layer Pink Ombre Birthday Cake

Everyone seemed to enjoy it anyway, there was barely any left by the end of the evening!

3 Layer Pink Ombre Birthday Cake

I made a huge batch of cake mixture…

3 Layer Pink Ombre Birthday Cake

…And about 2kg of buttercream!

3 Layer Pink Ombre Birthday Cake

The colours worked wonderfully!  Nice and vibrant!

3 Layer Pink Ombre Birthday Cake

I tried to keep things nice and tidy, having assembled the layers I then piped round to fill in the gaps.

3 Layer Pink Ombre Birthday Cake

Which meant that I had a smooth surface to spread the rest of the icing over.

3 Layer Pink Ombre Birthday Cake

So here’s how I did it:

Makes 1 x 3 layer 7″ Layer Cake and 12 Cupcakes

500g unsalted butter, softened
500g golden caster sugar
8 eggs
1 tbsp vanilla extract
500g self raising flour
3 tbsp milk
pink gel good colouring*  (I have that awful salmon pink one so you need to add violet to make it a nicer colour!)
grape violet gel food colouring*

500g unsalted butter, softened
1 kg icing sugar
1 tbsp vanilla extract
2 tbsp milk

1 jar seedless raspberry jam

– Heat the oven to gas mark 4.  Prepare 3 7″ sandwich tins (I use silicone as they come out flatter and are easier to turn out.) Line 12 muffin holes with paper cases.
– Cream together the butter and sugar in a LARGE mixing bowl until light and fluffy.
– Add one egg at a time, mixing well between additions.
– Add the vanilla extract and mix well.
– Fold in the flour until all combined with the wet ingredients.
– Add the 3 tbsp milk and mix well.
– Fill each cupcake case to halfway with cake batter.
– Put 1/3 of the remaining white batter in the first greased cake tin.
– Add a bit of the pink colouring about the size of a sweetcorn kernel along with a slightly smaller amount of the grape violet and mix thoroughly into the batter to achieve a light pink colour.  * If using nicer food colouring then use your judgement on the blend you want.
– Put 1/2 this mixture in the second cake tin.
– Add more pink colouring and more violet colouring and mix well to get a really deep colour.
– Put this remaining cake batter in the final tin.
– Put everything in the oven and bake for 25 minutes until golden brown on top and a skewer inserted in the centre comes out clean.
– Turn out your cakes upside down onto cooling racks and take the cupcakes out of the tin to cool.

– Put the butter, icing sugar, vanilla and milk in a LARGE mixing bowl and beat until thoroughly combined, light and airy.

To assemble the cakes:

– Trim any domes from your cake layers to give you flat cakes.
– Put a smear of buttercream on the base of the cake stand or plate.
– Place the darkest layer flat bottom up on the cake stand or plate.
– Spread with an even layer of buttercream.
– Spread raspberry jam on the top of the lighter layer.
– Place the jam side on top of the buttercream.
– Spread another layer of buttercream over the flat bottom of the lighter layer.
– Spread raspberry jam over the top of the white layer.
– Place the jam side on top of the buttercream.
– Fill a piping bag with white buttercream and make a 1/2″ hole to pipe from.
– Pipe around the cake between the layers to fill in any dips or gaps between the cakes layers.
– Smooth round this with a palette knife to make a smooth sided cake.
– Spread a good amount of white buttercream over the top of the cake and down over the edges using a palette knife to spread a smooth even layer of white buttercream over the whole cake.
– Now take about a cup of buttercream from the main mixture and put it in a separate bowl.
– Add pink and grape violet food colouring to acheive a nice deep raspberry pink colour.
– Put it in a piping bag with a 1/2″ hole.
– Pipe a ring of pink buttercream around the base of the cake.
– Now take a pallette knife and spread the pink buttercream up the side of the cake in small swirling circles so the dark pink melds with the white to give that faded ombre effect.  Don’t swirl all the way to the top, only go about 2/3 up and leave a nice band of clean white buttercream at the top.

– Take some raspberry jam and put it in a squeezy bottle with a cone tip.
– Inject jam into the centre of each cupcake.
– Take the remaining buttercream and put it in a piping bag with a large star tip.
– Ice each cupcake with a swirl of buttercream covering the jam hole in the centre.
– Add sprinkles white the buttercream is wet.

3 Layer Pink Ombre Birthday Cake

 

 

 

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Filed under Cakes, Cupcakes and Muffins, Moderately easy

Darcy’s 1st Birthday Cake

Darcy's 1st Birthday

This awesome Birthday Cake was so good even the humans were eating it!  And Darcy’s doggy friends all wolfed it down, no time for table manners here!  It’s a sweet potato sponge with oats and a little bit of maple syrup to sweeten it for Darcy’s insane sweet tooth.  My dog must be the only dog in the world who hates peanut butter so all of the popular recipes for doggy birthday cake were right out!

Darcy's 1st Birthday

This recipe made enough for a small 4″ 2 layer Birthday Cake and 24 mini Pupcakes too.  The icing is simply cream cheese and greek yogurt, no sugar here so make sure you refrigerate it!

Darcy's 1st Birthday

Makes 1 x 4″ 2 layer cake and 24 mini Pupcakes (You could probably just use 2 normal Victoria sponge tins for a bigger dog’s cake)

2 cups self raising flour
1/2 cup porridge oats
1 small sweet potato, grated
75g butter, melted
3 medium eggs, beaten
3 tbsp maple syrup (or you can use the stuff mixed with carob syrup)
~100ml milk
400g cream cheese
125g greek yogurt
Dog treats to decorate

– Heat the oven to gas mark 4 / 180C.  Grease and line your cake tins and place paper liners in tins for cupcakes.
– Mix the flour, oats and sweet potato in a large mixing bowl.
– Melt the butter in a jug and leave to cool a little.
– Add the eggs and maple syrup to the melted butter and beat together.
– Mix in the egg mixture to the flour mixture.
– Add the milk a little at a time to loosen the batter, you want a soft spongy dropping consistency.
– Divide the mixture between your chosen baking tins.
– Mini Pupcakes bake in 15 minutes, the 4″ mini layer cakes in about 30 minutes.  Test to see if a skewer comes out clean to check the bake.
– Allow to cool completely before icing.
– Trim the domes off the layer cakes to give you two flat, even layers.
– Mix the cream cheese and greek yogurt together in a mixing bowl.
– Spread evenly over your cake and pup cakes.  You can be generous here, don’t worry!
– Add whatever treats your dog likes to decorate it!

Darcy's 1st Birthday

Darcy's 1st Birthday

 

 

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Banana Birthday Cake For Dogs

It’s Frodo’s 6th Birthday today!

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To celebrate I bought him a new squeaky toy, humiliated him by making him wear a hat and baked him a birthday cake!

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I think it tastes bland and rubbish but the dogs loved it! It’s got no sugar in other than that from the banana so no worries about rotting their teeth, the flour is whole wheat but if your dog has allergies then you could swap to a spelt flour, brown rice flour or a gluten free mix if necessary.

Banana Cake

Ordinarily I would ice this with peanut buttercream but sadly Darcy does not like peanut butter (first dog of my acquaintance who doesn’t!) so a cream cheese frosting was an excellent substitute!

Serves 4-6 dogs (Or probably just one great dane!)

2 ripe bananas
1 egg
1/4 cup sunflower oil
1 cup whole wheat flour
1 tap baking powder
2 tbsp milk
200g cream cheese
125g Greek yogurt (good thick stuff!)
Dog treats to decorate

– Preheat the oven to gas mark 5/190C.
– grease and line the base of 3 x 4″ mini cake tins.
– Mash up the bananas, egg and oil in a bowl or large jug.
– Add the flour and baking powder and mix until combined.
– Add the milk and mix through until you have a smoothish batter (banana lumps are fine, flour lumps are bad!)
– Divide the mixture equally between the 3 tins.
– Bake for 30 minutes. Depending on how moist your bananas were this may need a little longer. When a skewer inserted into the centre comes out clean and the cake has no wobble to it it’s done!
– Remove from the tins and leave to cool on a wire rack.
– In a small bowl mix together the cream cheese and Greek yogurt together.
– When completely cool spread the layers with cream cheese and stack into a cake, spreading frosting round the outside too.
– Decorate as you wish with dog friendly treats!

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Filed under Cakes, Dog Friendly, Easy