Cute! I helped Nathalie at work to make a cake for her little brother Aaron’s 8th birthday this weekend. It’s a dirt race-track with grass, if you can’t tell!

Cake is eggless chocolate cake with vegan chocolate buttercream, the grass is tinted vanilla buttercream.

The banner may be my proudest moment, so THAT’S why I bought those tiny wooden pegs!

My dear friend Sherry was the first baby born in Taupo in 1988. Having a birthday on New Years day sucks for so many reasons, including the hassle of usually not being to able to celebrate with friends.

Another of her friends organised a surprise tea party for her this weekend gone, I volunteered to make a cake. I’d made this cake before but didn’t get to taste it that time. Reports were good though so I was keen to make it again. It’s iced in Sherry’s colour, blue, quite a contrast with red velvet!

The recipe is odd in that instead of baking powder, baking soda and white vinegar are combined in the last step, added to the mixture and then whipped into the oven. The cake does rise really well.

Red Velvet Cake

  • 2.5 cups plain flour
  • ½ teaspoon salt
  • 2 tablespoons cocoa
  • ½ cup unsalted butter, at room temp
  • 1 ½ cups white sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 2 tablespoons liquid red food colouring
  • 1 teaspoon white vinegar
  • 1 teaspoon baking soda

Preheat the oven to 180ºC, and grease your cake tin(s) (use two if you want a layer cake like mine). I like to line the bottom of my cake tin with cut baking paper to ake it easier to remove the cake.

Sift the flour, salt and cocoa together.

In a large bowl which will eventually contain the whole mixture – cream the butter and sugar, then add each egg to the butter mixture beating thoroughly after each addition. Add and beat in the vanilla.

Whisk together the buttermilk and red food colouring. Be really careful! The red mixture will stain things easily.

Alternate between adding the buttermilk and the dry mixture to the butter mixture, beating at a low speed. This helps distribute the ingredients evenly – I was bad at this so my cake was a bit marbled.

Once the three mixtures are combined, measure the baking soda into a cup or small bowl, then add the vinegar and stir. Quickly fold this through the cake batter, fill your tin(s) and get ‘em in the oven!

Check the cake after half an hour. If it’s still super wet (check with a bamboo skewer), lower the temperature to about 160 or 170ºC and check back at 10 and then 5 minute intervals until the inserted skewer comes out clean.

Set the cake in the tin(s) to settle for ten minutes, then turn it/them onto wire racks to cool for a good hour. You can bag this cake and refrigerate it for a day or two if you are prepping in advance.

I baked this one the night before, set it in the fridge overnight and then iced it with white chocolate marscapone frosting in two colours on the day of the celebration. For the rosette frosting technique, check YouTube!

Nom nom nom. I doubled the above recipe and baked it in two 9" round cake tins. The cake was HUGE and I think would feed 25 people. You could even thicken the layer of icing between the top and bottom layers of cake and serve the top and second tier separately as it’s essentially two cakes.

For the bunting cake topper, I made paper flags and folded the tops over a piece of blue string, then taped the back. I wound each end of the string around some sticky tack and then a bamboo skewer. Then pushed a paper straw up over the skewer and tack. The skewers are longer than the straws so you can push them easily into the cake.

I have Grand Plans for a birthday cake for a little boy in a few months! Exciting!

I was out of town for the birthday of a dear friend, so decided to make her a birthday cake to celebrate belatedly. I’d seen this rosette frosting used on some cakes by The Couture Caker (hi Laura!) and wanted to give it a shot. It’s so easy to do with a 1M Wilton tip, and looks super fancy!

Lemon Coconut Cake

  • 200g plain flour 
  • 3 teaspoons baking powder 
  • 50g desiccated coconut
  • 2 lemons 
  • 250g sugar 
  • 50g butter, melted 
  • 130g virgin coconut oil
  • 2 eggs 
  • 1 cup (250mL) milk

Heat the oven to 180°C, grease and/or line a cake tin with a 4+ cup capacity (if you use a ring tin, reduce the cooking time).

Sift the flour and baking powder into a large mixing bowl.

Use a vegetable peeler to peel the lemons, being careful not to get any white pith (we just want the zest, use a zester if it’s easier).

Blend the lemon zest and 3 tbsp of the measure of sugar together, then add it to the mixing bowl with the flour.

Add the sugar and desiccated coconut.

Melt the butter and coconut oil together, then pour into the mixing bowl. Add the milk, eggs, and the juice of one lemon, and mix everything together until it’s smooth and creamy.

Pour into your prepared cake tin and bake for about 40 minutes. Stand the cake in it’s tin for five minutes, then turn it onto a wire rack to cool.

I baked two of these, and turned them into a layer cake…

Place one cake on your cake stand and spread it generously with raspberry jam (or a jam of your choosing). Add a thinner layer of white chocolate buttercream frosting, then place the other cake carefully on top.

Coat the whole cake in a crumb layer of white chocolate buttercream frosting, before piping on the rosettes in Raspberry buttercream all over the cake. (There are a million YouTube tutorials on how to do this)

Sprinkle with edible glitter and get celebrating.

Or instagram, which is the first thing I did 😀