Last week I had to make a sweet sixteen birthday cake. I can’t believe our oldest daughter is now 16 years old! Time really flies.
This girl, she knows what she wants. She did some searching on Pinterest and found some cakes that she likes. I looked at them and we decided to blend some designs together and make up one of our own.
The cake itself had to be the Funfetti cake. I have told you about this cake before. It really is the greatest cake ever for this sort of thing. It is a moist, solid cake, yet not as heavy as a mud cake. It also cuts really nicely. We were going to need two cakes to make this birthday cake tall and impressive, so a few days beforehand, I baked the cakes and popped them in the freezer.
The day before her party, I took the cakes out of the freezer and got to work! Cakes are so much easier to cut and ice when they are still half frozen. I needed to shave off the risen top of each cake so that they would fit together nicely and then have a flat surface to decorate.
A lazy-susan is a plate that can turn and I put the cake on this so that it could be turned around easily as I ice.
The key part of this cake is the buttercream icing. For a cake this size, I used 250g butter, creamed well using a stand mixer. As the butter creamed, I gradually added around 2 1/2 cups icing sugar and mixed until well creamed together with the butter. The colour of the buttercream was the biggest challenge in making this cake. My daughter wanted a pretty mauve colour (also found using Pinterest!) so I used bottles of food colouring for this. Using a teaspoon to pour the colouring onto (you can pour back any excess into the original bottle cleanly), I used pink and blue to make purple, then added a tiny bit of yellow to give it a lift. Basically, I just kept adding colours until we got it to her satisfaction.
I used the buttercream icing as the filling between the cakes and, using a spatula and turning the lazy-susan as I went, I commenced covering the sides and top of the cake with the buttercream. Then I used a piping set with a large, star shaped nozzle, to pipe the flowers and other little decorations on top.
We finished it off with these pretty sparkly sprinkles part-way up the sides and over some of the top.
I stored the sweet sixteen birthday cake in a cool room overnight (I left it uncovered). If the weather is hot I would recommend keeping it in the fridge, but if it’s coolish weather then it should store fine overnight.
The next day, at the party, I popped a candle on the top and the cake was ready for action!
I hope you are inspired to make a pretty cake like this one. Let me know if you give it a go.