As a parent, there is nothing more satisfying than seeing the smile on your child's face on their birthday. And what better way to create that smile than with a delicious birthday cake? There are so many fun and creative birthday cake designs out there to choose from, it can be hard to decide which one is right for your child. But don't worry, we've got you covered.
If you're looking for some inspiration for your child's next birthday cake, then you've come to the right place! In this blog, we'll share some of our favourite birthday cake designs for kids, sure to make their special day even more special.
3 Cake Designs For Kids That You'll Adore
• Angry birds cake design
• Minions cake design
• Spiderman theme cake design
Angry birds cake design
Ingredients
- 4 eggs
- 1 cup sugar
- 1 cup flour
- 1 tsp vanilla essence
- 1 tbsp baking powder
- 1 canned cocktail
- 2 packets of pineapple juice
- whipped cream for icing
- Red, blue, green, and yellow food colouring
Steps
- Separate egg yolk and white
- First, beat the egg whites and beat until they form soft peaks, gradually adding sugar
- Now beat the egg yolk and add the vanilla essence
- Now mix the egg yolk batter into the egg white batter and stir together with soft hands
- Now combine the dry ingredients and blend using the roll-cut method
- Now pour the cake batter into the mould and bake in a preheated oven at 180° for 30 minutes
- After baking, cut the cake in half and let cool
- When cool, saturate with pineapple juice and top with whipped cream
- Now soak the second half with juice and place it on the bottom part
- Now crumble with ice cubes and put in the fridge for 15 minutes to set
- Now the last part is cake decoration draw an angry bird face on the cake and start decorating it with whipping and colour mix cream
- Now put it in the fridge to set and now your cake is ready to eat
Minions cake design
Ingredients
- 1 springform pan of 24 cm
For the sponge
- 5 eggs
- 125 grams sugar
- ½ vanilla bean
- 1 tablespoon lemon juice
- 125 grams pastry flour
- 2 tablespoons cornstarch or cream 200 grams mascarpone
- 400 grams of cream cheese
- 120 grams powdered sugar
- 1 lemon (zest and juice)
For decoration
- 60 grams of powdered sugar
- 1 tsp lemon juice powdered sugar (for processing)
- 600 grams fondant food colouring (yellow, blue, red, black, brown, silver)
Steps
- Preheat the oven to 180°C and line the bottom of a springform pan with baking paper.
- For the batter, separate the eggs and beat the yolks with half the sugar and the vanilla seeds until fluffy. Beat the egg whites with the lemon juice and gradually add the remaining sugar until peaks form. Stir into the egg yolk cream. Sift the flour with the cornstarch over the egg mixture and carefully fold in.
- Pour the batter into the prepared springform pan, smooth the surface and bake for about 35 minutes, checking with a toothpick.
- Remove from the oven and let cool slightly. Carefully loosen the edges with a thin knife and remove from the springform pan. Place on a wire rack and let cool completely. Once cool, cut in half horizontally.
- For the cream, mix the mascarpone with the cream cheese, icing sugar, lemon zest and juice and beat until creamy. Spread about half on the bottom cake layer and place the top cake layer on top. Spread the rest of the cream on top and refrigerate.
- For the decoration, mix the icing sugar with the lemon juice to form a thick paste for the glue.
- Knead the fondant. Make about 3/4 yellow and roll out thinly, a piece slightly larger than the cake. Lay flat on top of the cake and trim off the overhanging edges. Roll out a small piece of blue paint into a long strand. Flatten with the rolling pin and tie a ribbon around the bottom edge of the cake. Glue with the glue paste. Create the desired shapes and colors with the remaining fondant and decorate the cake with it.
- Cake can be served immediately.
Spiderman theme cake design
Ingredients
For the cake
- 150 g butter (unsalted) (room temperature)
- 200 g caster sugar
- 1 tsp vanilla extract
- 3 egg (medium)
- 75 g white flour
- 150 g self-raising white flour
- 1.5 tsp baking powder
- 3 tbsp hot water
For the buttercream
- 100 g butter (unsalted) (softened)
Decorate
- 250 g royal powdered sugar
- 1kg icing (white)
- 1.75 kg icing (red)
- 100 g icing (black)
- Black food colouring (a few drops)
Steps
- Preheat the oven to 150 °C (fan oven 130 °C, gas mark 2) Grease an oval cake tin with a diameter of 25 - 27 cm and line with baking paper.
- Beat butter and sugar until light and fluffy. Add vanilla extract and blend again.
- In another bowl, measure out the flour and baking powder.
- Whisk all the eggs and gradually beat them into the sugar-butter mixture. Add flour, a tablespoon at a time, to keep the mixture from curdling, and fold in the remaining flour with the hot water until smooth
- Pour the mixture into the cake tin and bake for 45 minutes. Check if the cake is done by pressing the top lightly with your finger. If it bounces back it's done, if not it will dent and take a little longer.
- To decorate the cake, roll out the white sugar paste icing thinly and cover a very lightly dampened 114-inch cake board and leave to dry for a day or two.
- Make the royal frosting as directed on the package and store it in an airtight container.
- For the buttercream, cream the softened butter with the sifted powdered sugar and add 1 teaspoon of hot water if necessary. Store in an airtight container.
- Trim the outside edges of the cake so it falls in the shape of a face and carve a chin shape at the bottom. Cover with a thin layer of buttercream.
- Roll out the red sugar paste thinly and cover the cake with it, then place the cake on the board and secure it with some royal icing. Position the cake on top of the board leaving plenty of room for cobweb detailing and name embellishment.
- For the eyes, roll out the white sugar paste to about 3mm thick and cut out two teardrop shapes. Roll out some black icing and position the white eyes on top. Secure them together by brushing lightly with a warm brush. Cut out a border from the black icing around the white rim of the eye. Set aside while you ice the cobwebs on the mask.
- To make the cobwebs on the face. Colour some royal icing with black food colouring and place in a piping bag. Use a small nozzle so you can icy thin lines. Find the center point on the cake and the ice cream lines across the mask from the center point to the outer edge of the cake and along the sides. Begin the cobwebs by icing a curved line between each section. Drive around the central point until you reach the starting point. Repeat the curved lines at the bottom points around the cake until the entire mask resembles a spider web.
- Carefully position the eyes over the cobweb-covered face while the black icing is still wet.
- Use the rest of the black royal icing to glaze any cobwebs on the cake stand. Leave enough space to write the name.
- Choose a different colour Royal Icing to write the recipient's name and age if you prefer
Quick Tip
When it comes to making a fondant cake, there are a few things you should keep in mind! First, be sure to roll out your fondant on a surface that is both clean and dry. Otherwise, your fondant will likely stick to the surface and tear. Second, be sure to use a sharp knife when cutting your fondant, as a dull knife will also cause tearing. Finally, when applying your fondant to the cake, be sure to do so gently - too much pressure will cause the fondant to crack. With these tips in mind, you should be able to make a beautiful fondant cake that will impress your guests!
