Birthday Cake With

birthday cake with, looking for these recipes? check this for 5 best birthday cake with: Kitkat/M&M Vanilla Birthday Cake 6” , Chocolate Birthday Cake (with buttercream) , Mom's birthday cake , My birthday cake Shatila company , Dad's birthday cake

My birthday cake Shatila company

image credit: Layla Al Dabean Zawaideh


  • Love
  • Peace
  • Harmony
  • Steps

  • Mix all you get a beautiful life
  • Dad's birthday cake

    image credit: SofieUS


    12 slices

  • 450 g flour
  • 300 g sugar
  • 8 eggs
  • 100 ml milk
  • 3 tbs unsweetened cocoa powder
  • handful raisins
  • 2 tbs nescafe
  • 1 box white fondant
  • 3 drops dark purple food color
  • 1 tbs red food color
  • 1 little box of dry gelatine powder
  • 1 tbs sugar
  • powder sugar for dusting the surface for fondant
  • 100 g red currants for decoration
  • 100 g blueberry for decoration
  • 150 g ananas jam
  • 300 g butter
  • 2 boxes black chocolate (used to cover a cake)
  • 4 little boxes of baking powder
  • 1 bag tiramisu cream base + 100 ml milk to make it
  • 1 bag chocolate mousse powder + 100 ml milk to make it
  • Steps

  • Mix the ingredients for the sponge cake (flour,eggs,sugar,cocoa, coffee, milk and raisins and baking powder) with a mixing machine until creamy but not too liquid.
  • Take some butter and butter up the inside of the cake shape that you will use for baking the sponge cake. (I used a circular shape which you can take the bottom off,and its metal. But silicone is good too)
  • Pour the raw sponge cake “pasta” into the baking shape and bake it in the oven till the fork comes out clean, on 200 degrees celsius.
  • When the sponge cake is ready let it cool and cut off the bump from the top to get the lower part of the cake.
  • Cut this big spongy part in two parts vertically and cream the lower part with ananas jam and then put the mix of tiramisu und chocolate mousse on it and pur back the top part.
  • Next melt the black choco with butter and cover the bottom part of the cake with it carefully.
  • Now put aluminium foil into a rounded pot (which is smaller then the cake shape) and scrumble the previously cut off sponge cake in the pot. Put melted butter on it and ananas jam and mix well.
  • Now push this mixture as hard as you can in the pot so it takes the shape of it. This is how we made the smaller cake on top Change
  • Cover this smaller cake with a thin layer of white fondant and put it on top of the big cake. Change
  • Now mix the purple food paint with a hangful of white fondant and create the flowers for decoration from it. Also make white flower fondants.
  • Next we create the red gelatine roses. One little bag of dry dust gelatine is mixed with 4 tbs water and 4 tsp sugar and heated up. Mix it well while its hot n put it in the silicone rose shapes then to the fridge. Decorate the cake with it when ready
  • Decorate with fresh blueberries and red currants. Ready!!! Change
  • Mom's birthday cake

    image credit: SofieUS


  • 1 lil bottle of red food color
  • 1 lil bottle of blue food color
  • few drops of blood orange aroma
  • 450 g mascarpone
  • 1 box any chocolate chip cookie or cookie with choco cream
  • few slices of dried kiwi and mango for decoration
  • 100 g butter
  • fresh strawberries for decoration and for the cream
  • ready strawberry cream base + 150 ml milk to make it with
  • 7 tbs sugar
  • 50 g gelatine (dry dust form)
  • Steps

  • Melt the butter in the microwave and mix it with the chocolate chip cookies that you crumbled up first. You need to create a quite moist crust.
  • Push this crust to the bottom of a cake pan with removable bottom and put it in the frigde
  • Prepare the strawberry cream with milk according to instructions on box plus add small pieces of strawberry in it.
  • Mix a little mascarpone with the blood orange taste and put a thin layer on the cookie crust. Next comes the layer of the strawberry cream.
  • Divide the mascarpone in 3 equal parts. Put the red color in one part, the blue in the other and leave the third white.
  • Mix the gelatine with cold water first, then heat it up, then wait till it cools down and divide it between the 3 mascarpone cups. Also devide the sugar between the mascarpone cups.
  • Next put the 3 different colors of mascarpone in batches on top of strawberry cream and mix them carefully with a toothpick,try to make a marble design. Let it cool off in fridge
  • Last step is to decorate the top with dried n fresh fruits
  • Kitkat/M&M Vanilla Birthday Cake 6”

    image credit: purple_acied


    6” cake

  • 200 gr cake flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 115 gr unsalted butter (softened to room temperature)
  • 175 gr castor sugar (original recipe calls for 200 gr granulated sugar) – i think can lessen the sugar to 150 gr next time
  • 3 large egg whites, room temperature
  • 2 teaspoons pure vanilla extract
  • 1/2 cup full fat sour cream/plain greek yogurt (room temperature)
  • 1/2 cup whole milk (room temperature)
  • Vanilla buttercream (This time I used other recipe)
  • 230 grams unsalted butter
  • 4-5 cups (480-600 gr) confectioners’ sugar
  • 1/4 cup (60 ml) heavy cream/whole milk
  • 2 teaspoons pure vanilla extract
  • to taste Salt
  • Decoration
  • 18 packages kitkat (each package consist of 2 bars of kitkat). Put the kitkat in the fridge so it hardened and make it easier to break into individual bar. Chocolate won’t melt and become sticky
  • m&m
  • Colourful rice
  • Pretty ribbon
  • Steps

  • Preheat oven to 350°F (177°C). Grease three 6×2 inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the small cakes seamlessly release from the pans.
  • Make the cake: Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
  • Using a handheld/stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Add the sugar and beat on high speed for 2 minutes until creamed together. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the egg whites and vanilla extract.
  • Beat on medium-high speed until combined, then beat in the sour cream. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients until just incorporated. With the mixer still running on low, slowly pour in the milk until combined. Do not over-mix. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be slightly thick.
  • Pour batter evenly into cake pans. Bake for around 18-21 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it’s done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling
  • Make the frosting: With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add 4 and 1/2 cups confectioners’ sugar, the heavy cream, and vanilla extract.
  • Beat on low speed for 30 seconds, then increase to medium-high speed and beat for 2 full minutes. Add up to 1/2 cup more confectioners’ sugar if frosting is too thin or another Tablespoon of cream if frosting is too thick. Add a pinch of salt if frosting is too sweet. (I add 1/8 teaspoon salt.)
  • Decorate the cake: make sure cake is cooled completely before start decorating otherwise buttercream will melt. Spread buttercream in each layer of the cake, on top of the cake and around the cake. Decorate with kitkat, m&m and colourful rice.
  • Keep in the fridge for few hours to set the cake and it is ready to be served! Yummy! Change Change
  • Chocolate Birthday Cake (with buttercream)

    image credit: Micaela Kitsch


    10 servings

  • 2 cups sugar
  • 2 cups sugar
  • 3/4 cup cocoa powder (I use unsweetened)
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup buttermilk
  • 1/2 vegetal oil
  • 2 eggs
  • 2 teaspoons vanilla paste/ extract
  • 1-2 teaspoons expresso powder
  • Steps

    40 mins

  • Preheat oven at 350
  • Mix dry ingredients (Coffee wont add any flavor, it will only enhance the chocolate flavor)
  • Mix wet ingredients and add them to the dry mixture.
  • Mix in medium speed (just as necessary)
  • Divide into 2 (or more) pans depending on size. (I used 2 pans of 8′ each for the cake in the picture)
  • Cook for 30-35 minutes. DONT OPEN OVEN DOOR until the 30 min mark and then check with a knife.
  • Remove from oven
  • Let cool and assemble.
  • Look for my buttercream recipe to fill it and top it!!
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