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Top 4 Cake Baking Tips:

1) To make sure a cake is done, poke a toothpick in the middle of the cake. It's ready if it comes up clean.

2) To grease and flour a cake pan, use a clean paper towel to spread the oil evenly. Then sprinkle a little flour in the baking pan. Tip the pan and spread the flour so it covers the pan. Tip out any leftover flour. If you're going to serve the cake in the pan, only grease the bottom of the pan. If you want to take the cake out of the pan to serve, grease the bottom and the sides.

3) When baking a cake, preheat the oven to the right temperature before you start making the cake.

4) Instead of icing or frosting, top a cake with powdered sugar (sifted). You can use a doily or cut out a shape and put it on top of the cake, sprinkle powdered sugar, and remove the dowly or paper cut out shape.

Robot cupcakes


3 cupcakes
1 16 ounce can vanilla frosting
2 graham crackers
Red decorating sugar
Orange decorating sugar
Green decorating sugar
Blue decorating sugar
3 mini lollipops
10 fruit-cereal O's
1 tube chocolate decorating frosting
2 pink flat sprinkles
2 mini candy-coated chocolates
11 candy-coated chocolates

Make It
1. Spread frosting on the tops of the cupcakes and set aside.
2. With a serrated knife, cut the graham crackers widthwise into seven pieces: four 3/4-inch pieces, two 1-1/4-inch pieces, and one 2-inch piece. Then, spread a thin layer of frosting on top of each graham cracker. Pour the sugars into individual bowls. To coat, press the 2-inch piece into the blue sugar and the 1-1/4-inch pieces into the green sugar. Press each of the 3/4-inch pieces into a different-color sugar.
3. Arrange the frosted cupcakes in a vertical line. Place the blue graham cracker horizontally on the top cupcake to make the head. Line up three of the multicolored crackers on the middle cupcake and press one on the very top of the bottom cupcake, to make the body. Place the green crackers on the bottom cupcake to make legs.
4. Thread four pieces of cereal on two of the lollipops and stick one on each side of the middle cupcake for the arms. Stick the remaining lollipop in above the head with two pieces of cereal below for the neck.
5. Place the pink flat sprinkles and mini candy-coated chocolates on the head to make eyes. Pipe the mouth and other designs with the chocolate frosting. Decorate with candy-coated chocolates.

Lazy Ladybug Cake

1 packet butter cake mix
10" x 12" cake board
1/2 cup (125 grams) butter, softened
1 1/2 cups (240g) powdered sugar (icing sugar)
2 tablespoons milk
black and red coloring
1 long black piece of licorice
14 chocolate freckles
2 black pipe cleaners
2 yellow Smarties (or M&M's)

Preheat oven to 350F degrees (180C). Grease one hole of 12-hole (1/3 cup/80ml) muffin pan and 1.25-liter (5 cup) pudding steamer. Make cake according to directions on packet, pour 1/4 cup of mixture into muffin hole and remaining mixture into pudding steamer. Bake muffin in oven about 20 minutes and steamer cake about 35 minutes. Stand cakes in pans 5 minutes; turn onto wire rack to cool. Using serrated knife, level steamer cake top.

Using serrated knife, cut segment from muffin so you have a flat edge to attach it to the ladybird's body. Trim bottom of steamer cake to make more rounded shape for the ladybird's body. Place cake top-side down on cake board you have covered with greaseproof decorative paper, contact, or any type of patternedfoil-like gift wrapping.

Beat butter in small bowl with electric mixer until as white as possible. Gradually beat in half of the powdered sugar and the milk, then beat in the remaining sugar.

Tint 1/4 cup of butter cream with black food coloring and remaining butter cream with red food coloring. Spread red butter cream all over the body of the ladybug.

Position muffin against body for head. Secure with a little butter cream then spread all over with black butter cream. Pull an outside strip of licorice from the strap. Position along center of body. Position chocolate freckles on lady bug body.

Curl one end of each pipe and position on cake for antennae. Position Smarties on cake for eyes.

Walnut Hummingbird Cake

Sweet, spicy and very moist. And the flavor becomes even better if the cake is baked and frosted the day before serving. The batter is easily mixed by hand, but you will need an electric mixer for the frosting.


3 cups all-purpose flour
2 teaspoons ground Ceylon cinnamon*
1 teaspoon baking soda
1 teaspoon salt
1 cup granulated sugar
1 cup light brown sugar, packed
3 large eggs
1 cup vegetable oil
2 teaspoons vanilla extract
1 cup fresh pineapple, crushed**
2 cups mashed banana (4 large, ripe bananas)
1 cup chopped California walnuts


¾ cup (1½ sticks) chilled unsalted butter
1½ pounds (three 8-ounce bars) chilled cream cheese, chilled
1 teaspoon vanilla extract
1½ cups sifted confectioners’ (powdered) sugar
1½ cups chopped California walnuts


*Ceylon cinnamon is smoother and sweeter than ordinary supermarket cinnamon. If you can’t find it, and must use regular ground cinnamon, reduce the amount to 1 teaspoon.

**Mash 1 cup fresh pineapple chunks with a potato masher until finely crushed; you will have about ¾ cup crushed pineapple.

Preheat the oven to 350°F. Butter and flour three 9-inch round cake pans. Cover the bottom of each pan with a round of parchment paper or waxed paper, cut to fit, pressing the paper snugly over the bottom of the pan.

Combine the flour, cinnamon, baking soda and salt, then sift them together into a bowl or on to a large sheet of waxed paper; set aside.

Put the granulated sugar and brown sugar in a large mixing bowl, add the eggs, and stir vigorously until smoothly blended with the sugar. When the eggs and sugars are blended, whisk in the oil and vanilla. Add the flour mixture all at once and stir just until moistened and the ingredients are evenly combined. Donot beat. Add the pineapple, banana, and walnuts, and stir just until blended.

Divide the batter among the three prepared cake pans, spreading it evenly. After filling the pans, give each one a bang on the counter top, to dislodge any air bubbles in the batter. Bake for 25-30 minutes, or until the cakes spring back when pressed gently with your finger and a toothpick or cake tester inserted in the center of a layer comes out clean.

Cool in the pans for 5 minutes, and then turn the layers out onto cooling racks to cool completely before frosting. If the parchment or waxed paper has clung to the layers, peel it off.

To make the frosting, you will need an electric mixer, preferably a freestanding one, although a powerful hand-held mixer will work. Cut the butter into 2-inch pieces and put in a large bowl of the mixer.

Start slowly, gradually increasing the speed, and beat the chilled butter on medium speed until it becomes malleable, yet still cool, about 3 or 4 minutes. Cut the cream cheese into 2-inch pieces also, add to the butter, and continue to mixuntil smooth and thoroughly blended.

Add the vanilla, then slowly add the confectioners’ sugar and mix until blended. Increase speed slightly and continue mixing for 2-3 minutes, until the frosting becomes light and fluffy. By hand, fold in the walnuts.

To assemble the cake, place one of the layers, bottom side up, on a plate. Spread with about 2/3 cup of frosting. Top with a second layer, bottom side down, and spread with an equal amount of frosting. Set the third layer, top side up, over the others. Frost the top and sides of the cake with the remaining frosting. Store the frosted cake at a cool but not refrigerated areauntil serving.

Makes one 9-inch three layer cake, serving 12 to– 16.

Delicious Dirt Cake

1 package Oreo cookies or other brand of chocolate sandwich cookies
3 1/2 cups milk
2 packages instant vanilla pudding
1 container Cool Whip
1/2 stick butter, softened but not melted
1 package cream cheese, softened
1 cup powdered sugar

Grind cookies as finely as possible in a food processor or blender. Take a clean flower pot and line with foil. Put half the ground cookies in the bottom.

In a bowl, mix together milk and pudding until thick. Mix in Cool Whip and stir. In another bowl, mix together butter, cream cheese, and powdered sugar until smooth. Then add to the milk and pudding mixture and stir together. Pour on top of the ground cookies. Then layer the top with the rest of the cookie crumbs. Cool in the fridge for 2 hours.

Stick a "fake flower" in the middle. Cover the "dirt" with colorful gummy worms. Serve it up with a plastic shovel.

Serves 8.

Rainbow Swirl Cake

1 box vanilla cake mix
1 box strawberry cake mix
1 box chocolate cake mix

Follow directions for each cake mix using three separate bowls. Then pour the chocolate mixture in one end of a 13X9X2 or 15X10X1 inch pan,the vanilla mixture in the middle, and the strawberry mixture in the other end. Gently swirl the three colors together with a spatula. (You can make cupcakes with the leftover mixture, filling each cupcake half full of batter).


1 box of vanilla cake mix

Next task is to grease and flour the cake pan and to start dropping the cake mixture in the centre of the cake pan one colour at a time. To achieve the perfect gradual rainbow swirl, I usually bang the cake pan gently on the kitchen bench a few times after every colour. It will make the swirl look even and beautiful.

How to get a flat top rainbow swirl cake? A rainbow swirl cake is not like a normal cake where you can scrap off the top bit to flatten the cake and then cover it with icing. You can't do this with a rainbow swirl cake because it will ruin the pattern. So to bake a flat top cake, the trick is to wrap the cake pan with a wet tea towel before putting in the oven.

Bake at 350F (175C)degrees for 30 to 35 minutes.

Let cool and top with vanilla, chocolate, or strawberry frosting or icing.

Serve with fresh strawberries. Slice Neopolitan ice cream in squares so there is a strip of chocolate, vanilla, and strawberry in each ice cream slice. It looks great with this cake and tastes even better.

Serves 15.

Scrumptious Strawberry Cake

1 box white cake mix
1/4 cup flour (sifted)
1 box (3 ounce) strawberry gelatin
4 medium eggs
1/2 cup water
3/4 cup vegetable oil
red food coloring
1/2 cup strawberries cut up (or frozen strawberries thawed)

Mix together the cake mix, flour, gelatin, eggs, water, and oil. Beat on medium speed for 3 minutes until smooth. Add a few drops of red food coloring.

Next add strawberries and beat for another minute or so until well mixed. Pour into two greased and floured 9X2 inch round baking pans. Bake at 350F (175C) degrees for 30 to 35 minutes.

Top both cakes with vanilla frosting. Add a few drops of red food coloring to the frosting to get a nice pink color. Place one cake on top of the other and frost the rest of the cake.

Decorate this strawberry cake with fresh strawberries, candied hearts, or sprinkle it with a colorful topping. Use a heart shaped cake pan for fun. This is a nice cake for Valentine's Day. You can make lots of birthday party cakes with this one. Fairy cakes are a big hit.

Serves 12.

Tasty Banana Cake

2 cups flour
1 cup sugar
3/4 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 teaspoon cinnamon
1/2 cup vegetable oil
2 medium eggs
1 teaspoon vanilla
4 medium bananas mashed

Combine the flour, sugar, baking soda, baking powder, salt, and cinnamon. Set aside. Mix oil, eggs, and vanilla then add.

Beat on medium speed for 3 minutes. Mash the bananas, add to mixture, and beat for one more minute. Pour mixture into two 9X9X2 inch baking pans.

Bake for 30 to 35 minutes in a 350F (175C) degree oven.

Serves 10.

Oh So Easy Blueberry Cake

1 yellow cake mix
1 cup plain yogurt
1/2 cup vegetable oil
3 eggs
1 cup fresh blueberries or 1 can (16 ounce) of blueberries
1 teaspoon vanilla
1 teaspoon cinnamon
cinnamon sugar mixture for topping

Combine cake mix, yogurt, oil, and eggs. Mix well. Then add blueberries, vanilla, and cinnamon. Stir it all up. Pour into a greased and floured 9X13X2 inch cake pan. Sprinkle cinnamon sugar mixture on top. Bake at 350F (175C)degrees for 40 to 45 minutes, or until done.

Serves 6.


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