Birthday Cake Brilliance Made Easy
Jo Hughes
Wed, May 25, 2016
Most of us can remember at least one home-made birthday cake triumph that eclipses all our other cakey undertakings, regardless of how frequent or sporadic such creative attempts might be.
Maybe that one recipe for success now even finds its way into a regular celebratory appointment, one you just can’t seem to skip, no matter how much you’d like to break the mould and impress everyone with an exquisitely different cake experience.
Well, thankfully our favourite food blogging folk are always at hand, effortlessly guiding you through ways to create some of the best* - and likely most impressive - cakes of all time.
(*according to us…)
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Cardamom Layer Cake by Erin Made ThisTwo words...wow and WOW! Use any colourful seasonal fruit with (removable) leaves and flowers as a garnish.
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Lychee Jasmine Ombre Cake by Grab Your ForkDefinitely not as difficult as it looks, with wonderfully different flavour pairings to add to the impression.
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Walnut Cinnamon Cake by Please Pass The RecipeDecorative effect can be done with ease when you enlist the help of nuts, crushed and whole.
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Brownie Icecream Layer Cake by My Kitchen StoriesThe divine combination of chocolate brownie and ice cream is pretty hard to beat.
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Sticky Date Cake by Champagne and ChipsDates give a rich, caramelly flavour that comes pretty close to cake perfection.
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Lime & Macadamia Pinata Cake by Claire K CreationsComplementing citrus and nutty flavours conceal the ultimate surprise.
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Strawberry Mousse Cake by A Matter Of TasteCan't go wrong with strawberries, and luckily they're always in season somewhere in Australia.
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Tiramisu Cake by Spoonful of PixelsFor the coffee loving birthday girl or boy, this one comes close to flavour and decorative perfection.
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Chocolate Caramel Ombre Cake by Gourmet GetawaysIf ombre effect icing seems too difficult, or you want to avoid colours, think baked layers instead.
What’s your best cake triumph of all time?
Browse Australian.Kitchen for more impressively easy birthday cakes.