Birthday Cake… with sprinkles!

How pretty are these confetti sprinkles?! I love them so much that I keep the container on my desk! They took centre stage in the cake that I made on Friday for my friend Elaine’s birthday. It’s a really straight forward cake to make and you can make it your own by adding some different flavours such as vanilla or lemon if you wish.

If you give it a try I would love to see some pictures, just tag them with #bakemystyle 🙂

birthday cake with sprinkles!birthday cake with sprinkles! birthday cake with sprinkles! birthday cake with sprinkles! birthday cake with sprinkles! birthday cake with sprinkles!
birthday cake with sprinkles!

Birthday Cake… with sprinkles!

Ingredients

225g unsalted butter (at room temperature)

225g caster sugar

4 large eggs

225g  self-raising flour

2 teaspoons of baking powder

2 tablespoons of milk

For the buttercream icing…

150g unsalted butter (at room temperature)

400g icing sugar

2 tablespoons of milk

Preheat the oven to 160°C fan/180°C regular oven. Line 2 x 20cm sandwich tins with grease proof paper.

In a large bowl mix the butter with an electric hand whisk and slowly add in the sugar (if your butter is soft enough you can do this in one go) Crack the eggs into a cup and give them a gentle whisk with a fork to mix them up. Gradually add the eggs to the butter and sugar mix as you continue to whisk. Sieve the flour and baking powder into the mixture bit by bit. Finally mix in the 2 tablespoons of milk. Divide the mixture evenly between the 2 tins and spread evenly with a spatula. Bake for 25-30 minutes. Check that the cake is ready by inserting a metal skewer into the middle of the cake. If it comes out clean the cake is ready! Pop the cakes out onto a wire rack to cool.

To make the buttercream icing pop the softened butter into a bowl and mix with an electric hand whisk. Slowly add in the sifted icing sugar, about half way add in the milk, mix until it’s all combined and light and fluffy.

Wait until the cakes are completely cool before you start to decorate – otherwise the icing will melt! Pop one cake top down on a cake base or plate, this will give you an even base to ice. Spread a layer of icing evenly across the cake and pop the other cake on top (top side down again). Again spread an even layer of icing across the cake with a palette knife. You can make it smooth or keep it a bit rough and rustic as I have done. I used an open star nozzle to decorate all around the edge of the cake, you can get a similar one here. Practice before hand on a plate to make sure the icing flows out correctly. To finish the decoration pop some sprinkles into the middle of the cake and ta-dah you have a really cute birthday or celebration cake!

I’m looking forward to baking some more this week, I have some lemons in the fridge so keep an eye on my snapchat (bakemystyle) and Instagram to see what I make 🙂

Happy baking!

M x

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