Birthday Cakes For Cool Kids

Your little ones birthdays only come around once a year, so make it extra special with one of our delicious and easy to make birthday cakes!

Layered Rainbow Cake


  • You’ll need a 30cm round cake board


  • 2 x 340g packets golden buttercake mix

For the fluffy meringue frosting:

  • 8 eggwhites
  • 4 cups caster sugar
  • 1 teaspoon vanilla extract
  • Blue, green, yellow, orange, pink and red food colourings
  • 1/2 teaspoon 100s and 1000s 


  1. Preheat oven to 180°C/160°C fan-forced. Grease three 7cm-deep, 20cm (base) round cake pans or three 4cm-deep, 20cm base round cake pans. Line bases and sides with baking paper.
  2. Prepare 1 packet cake mix following packet directions.Divide batter between 3 bowls. Tint 1 portion blue, 1 portion green and remaining portion yellow. To divide batter accurately, you can weigh the entire mixture then divide by 3. Spread 1 portion into 1 prepared cake pan. Repeat with remaining 2 portions and prepared pans. Smooth surfaces. Bake for 25 minutes, rotating halfway during cooking, or until cooked through. Stand cakes in pans for 5 minutes. Turn out onto wire racks to cool completely. Wash and dry cake pans. Grease and line with baking paper. Repeat with remaining cake mix and food colourings.
  3. Make frosting: Place eggwhites, vanilla, sugar and 1/4 cup cold water in a large heatproof bowl. Whisk to combine. Place bowl over a saucepan of simmering water. Using an electric hand mixer, beat eggwhite mixture for 15 minutes or until stiff peaks form.
  4. Remove bowl from heat. Beat until cooled.
  5. Place blue cake on board. Spread with 1/2 cup frosting. Top with green cake. Repeat with remaining frosting and yellow, pink, orange and red cakes, using 1/2 cup frosting for each layer. Spread remaining frosting over top and side of cake. Sprinkle with 100s and 1000s. Serve.

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Fish Tank Cake


  • You’ll need a 30cm x 40cm cake board 


  • 2 x 340g packets golden buttercake
4 eggs 

  • 120g butter, softened 

  • 1 1/2 cups milk 

  • 1 quantity butter cream icing (see related recipe)
50g white chocolate, melted 

  • Yellow food colouring
Blue food colouring


  • 2 teaspoons yellow Twinkle sprinkles
2 teaspoons orange Twinkle sprinkles 

  • 2 x 35g packets mini M&Ms
  • 16 blue cachous
  • 1 tablespoon yellow sprinkles
  • 3 x 6cm pieces green apple licorice, cut into quarters lengthways

For the Buttercream Icing:

  • 185g butter, softened
  • 2 1/4 cups icing sugar mixture
  • 2 tablespoons milk


  1. Preheat oven to 180°C/160°C fan-forced. Grease a 5cm-deep, 21cm x 30cm (base) baking pan. Line base and sides with baking paper, allowing a 2cm overhang on all sides. Grease a 6-hole, 11/2 tablespoon capacity round-based patty pan.
  2. Make packet cakes following packet directions. Spoon 1 tablespoon mixture into each patty pan hole. Spread remaining mixture into prepared baking pan. Bake patty cakes for 10 minutes or until a skewer inserted in the centre of 1 cake comes out clean. Remove from oven. Place baking pan in oven. Bake for 40 to 45 minutes or until a skewer inserted in the centre comes out clean. Set aside for 15 minutes to cool. Turn cakes out onto a wire rack to cool.
  3. Meanwhile, line a baking tray with baking paper. Spread chocolate over paper until 3mm thick. Sprinkle with yellow and orange Twinkle sprinkles. Set aside to set. Using a 31/2 cm star-shaped cutter, cut 3 stars from chocolate mixture.
  4. Make butter cream icing - using an electric mixer, beat butter in a bowl until pale. Gradually add icing sugar mixture and milk, beating constantly until combined. Spoon one quarter of icing into a small bowl. Tint yellow with food colouring. Tint remaining icing blue with food colouring.
  5. Using a serrated knife, level top of rectangular cake. Place rectangular cake, cut-side down, on board. Using a serrated knife, cut 2 patty cakes in half. Place patty cakes and halves (bottom side up) on bench covered with baking paper. Spread with yellow icing.
  6. Using the picture of the cake as a guide, spread remaining yellow icing over base and sides of rectangular cake to form sand. Spread remaining cake, including sides, with blue icing to form water. Arrange patty cakes on cake. Position patty cake halves next to patty cakes to form fish tails.

  7. Position mini red, blue, green and pink M&Ms alternately in rows with yellow mini M&Ms to form scales. Using a small knife, cut 1 brown mini M&M into quarters. Position one-quarter on each fish to form eyes. Cut 1 red, blue, yellow and pink mini M&M in half. Position on each fish to form a mouth. Position cachous as air bubbles.
  8. Sprinkle sand with yellow sprinkles. Position starfish on sand. Arrange licorice to form seaweed. Serve.

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No Bake Birthday Cake

Inspired by Donna Hay, this easy to make cake is suitable for gluten intolerant children.


  • 500g marshmallows
  • 125g butter
  • 400g puffed rice cereal

Butter icing:

  • 125g butter
  • 375ml sifted icing sugar
  • 15ml milk
  • colouring
  • sweets for decorating


  1. Put the marshmallow and butter into a large saucepan and heat gently until melted and smooth. Stir frequently. Remove from the heat and add the cereal. Mix well.
  2. Spoon the mixture into a greased and lined deep 20cm cake pan. Press down firmly with wet hands to compact. Refrigerate until set. Remove from the pan. Decorate with icing and sweets.

Butter Icing:

  1. Cream the butter and add the icing sugar. Add enough milk to obtain a creamy icing. Add colouring of your choice.

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