FAIRY BREAD SHAPED CAKE
At One Stop Kids Party Shop our most popular girls birthday party themes are rainbow party supplies and Fairy party supplies so we have come up with the perfect and relative easy party cake for either of those party themes it is the Fairy bread Shaped cake. It looks like a giant piece of fairy bread except it is actually a gorgeous yummy party cake. It’s easily made with an 8×8 square cake pan and a serrated knife. I used some brown fondant strips around the edges to give it an authentic-looking bread “crust”, but honestly, the cake was pretty cute without the fondant! If you are looking for Rainbow party supplies, fairy party supplies or Ballerina party supplies for your little girls birthday party then click on the home button at the top of this page which will take you through to our website where you can view our huge range of online party supplies.
This is a nice little all-purpose single-layer white cake, simply use a vanilla cake mix my absolute favourite cake mixes for children’s birthday party cakes is Duncan Hines Vanilla cake mix it is so yummy and has a distinct creamy taste. So just follow the instructions and use Betty Crocker ready to spread vanilla frosting. Then cover in 100’s and 1000’s add the brown fondant strips to the outside if you desire and it is ready how easy it that yet so unique and loved by all.
MELTING POINT CAKE
- l 3 x 340g packets moist chocolate cake mix
- l Ice-cream lollies, chocolate topping, waffle cone and multi-coloured florals, to decorate
- Butter Frosting
- l 350g unsalted butter, chopped, at room temperature
- l 3½ cups icing sugar mixture
- l Pink, sky blue and leaf green food colouring gel
- Grease a 22cm round x 9cm deep cake pan. Line base and side with baking paper, extending paper 5cm above pan edge. Line one hole of a 12-hole muffin pan (¹/³-cup capacity) with a paper case.
- Prepare cake mixes individually, following packet directions. Spoon ¼ cup of mix into paper case in muffin pan. Spoon remaining into round pan. Smooth over top.
- Cook both pans in a moderately slow oven (160C) for 25 minutes. Remove muffin pan. Cook remaining cake for a further 1 hour, 10 minutes, or until a skewer inserted into the centre comes out clean. Stand for 30 minutes. Turn out onto wire racks to cool.
- To make frosting, beat butter in a large bowl of an electric mixer until light and fluffy. Gradually add sugar, ½ cup at a time, beating until smooth. Divide evenly among three bowls. Tint one portion pale pink, one portion pale blue and remaining pale green.
- Trim top of cake to sit flat. Invert onto a cake board. Starting from the centre of the cake and using a skewer, mark cake into three equal sections. Spread a different coloured frosting in each section over top and side. Arrange ice-cream lollies around base. Position muffin in centre.
- Pour over topping to cover muffin and drip down side of cake as pictured. Top muffin with cone. Decorate with florals.
Vanilla Marshmallow Cones
Get ready to party with these cute cones!
- 12 small flat-base ice-cream cones
- 2 cups small mixed lollies
- 1 tablespoon gelatine
- 1 cup caster sugar
- 1 teaspoon vanilla extract
- coloured sprinkles, to decorate
- Stand cones upright in a tray. Divide lollies among the cones. Place 1/3 cup cold water into a small bowl and sprinkle over the gelatine.
- Place caster sugar and 1/4 cup water into a medium saucepan. Place over a low heat and stir until sugar dissolves. Bring to the boil and simmer for 5 min. Add gelatine and return to the boil. Remove from heat and pour into a large bowl. Let stand for 20 min to cool slightly.
- Using electric beaters, beat mixture for 10 min or until very thick. Add the vanilla extract and beat for 1 min. Spoon mixture into a piping bag fitted with a 1cm round nozzle. Working quickly, pipe the marshmallow onto cones then top with the sprinkles. Allow 1-2 hr to set to room temperature.
LEGO PARTY CAKE
- 1 butter cake, trimmed to the brick proportions on four sides
- 8 marshmallows
- Icing180g butter, softened
- 3 tsp vanilla extract
- 3 cups soft icing mixture, sifted
- 3 tbsp milk + a little extra to thin the icing later
- 2 tsp blue food colouring
- Cut your butter cake into the shape of a rectangular LEGO brick.
- Place the cake brick on a cake board or plate and place it in the freezer for 1 hour.
- While it is in the freezer, place the butter in a bowl and mix with an electric mixer until it is pale and fluffy. Add the vanilla and combine.
- Using half a cup at a time, add the icing mixture and beat well. As the mixture becomes stiff, add a little of the milk and the food colouring until all of the icing ingredients are combined.
- Remove the cake from the freezer and using a small spatula, coat the entire cake in a thin coat of icing (crumb coat) and return the cake to the freezer for 30 minutes.
- When the cake is chilled, mix the remaining icing again for 1-2 minutes and give the cake an all over smooth coat.
- Thin the remaining icing with a few drops of milk and place the marshmallows on a fork and dip into the icing. Slide the marshmallows onto the cake using a knife.
- There is a way to make this without even cooking. You can buy a madeira cake from the supermarket and coat it in some Betty Crocker ready-made Vanilla Frosting. It is totally cheating and perfect if you can’t find the time to cook.
- The crumb coat is a very important step if you are after a really smooth finish.
- I used liquid Queen brand food colouring. You could also colour this yellow, red, white or green.
RAINBOW POLKA DOT PARTY CAKE
This impressive cake is a feast for the eyes as well as the mouth!
Prep 30 min | Cook 1 hr 15 min
- 2 x 600g super moist vanilla cake mix, reserving frosting sachets
- 1 cup milk
- 7 eggs
- 100g packet Instant Vanilla Pudding Mix, such as Cottee’s
- assorted food colourings
- 100s & 1000s, to decorate
- Cream Cheese Frosting, to decorate (see below)
Preheat the oven to 180C (160C fan forced). Spray 18 holes of a standard cake pop pan (11/2-tablespoon capacity) with canola spray. Dust with plain flour, shaking out any excess. Grease 2 x 20cm round cake pans and line with baking paper.
To make cake balls, place 1 packet cake mix, the milk, 4 eggs, the pudding mix and 1/3 cup vegetable oil into a large bowl. Beat with electric beaters on low for 1 min, then increase speed to high and beat 2 min. Divide mixture between five bowls and tint each a different colour.
Spoon mixture into the cake pop pan until three-quarters full. Chill remaining mixtures. Bake for 11-13 min. Cool in cake pan for 5 min before transferring balls to a wire rack to cool completely. Repeat process two more times, greasing and flouring the pan each time until all mixture is used.
Prepare remaining cake mix according to packet directions, using 3 eggs, 1/3 cup oil and 1 cup water. Pour 1/2 cup of cake mixture into the base of each 20cm round cake pan and spread to cover. Arrange 22 cake balls tightly next to each other in each pan, keeping the remaining ones for decoration. Spoon remaining cake mixture over cake balls in pans, ensuring all cake balls are covered with some cake mixture.
Bake in oven for 25-30 min or until cooked when tested with a skewer. Cool in pans for 5 min before turning out onto a wire rack to cool completely. To serve, place one cake (base side up) onto a serving plate or cake stand.
Spread top with 1/2 cup Cream Cheese Frosting then sandwich together with remaining cake. Reserve1/2 cup of remaining Cream Cheese Frosting for decorating cake balls. Spread remaining frosting over top and sides of cake. Decorate top of cake with halved cake balls if desired.
CREAM CHEESE FROSTING
In a large bowl, place 125g softened butter, 250g softened cream cheese, 2 cups of icing sugar mixture and 2 sachets of reserved vanilla frosting mix. Using electric beaters, beat until the mixture is pale in colour and the consistency is thick and creamy.