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As well as spending the day with my lovely boyfriend and friends (and getting amazing SURPRISE birthday cupcakes – the most delicious cupcakes EVER!), I had a birthday barbeque this weekend too! And we ate this yummy (slightly salmon pink!) birthday cake that I made up the recipe for!

  • 225g butter
  • 40ml sunflower oil
  • 50ml natural yoghurt
  • 1 tsp vanilla extract
  • 1 tsp almond extract
  • 4 eggs
  • 300g sugar
  • 300g plain flour
  • 1 tbsp baking powder

I wanted it to be a really moist cake and large cake, especially since it was being made the day before it was being served, so I used a normal  cake recipe, but added some sunflower oil and natural yoghurt so that it would (hopefully) be nice and moist.

First, cream some extremely soft butter with the oil, natural yoghurt, sugar, and the vanilla and almond extracts.

Add the eggs and use an electric whisk to mix everything up nice and thoroughly

Add the flour and baking powder and continue to whisk until everything is combined and light and fluffy. The batter will be pale coloured.

Cook at about 160 degrees for 35-45 min – if you think it may be ready at any point, grab a skewer, toothpick or knife and plunge into the centre of the cake. If it comes out steamed up, the cake is done, if it comes out with any batter on it, it needs a few more minutes (not rules that apply to brownies though!).

Mmm, crunchy vanilla sugar topping!

I let the cake rest until it was completely cool, and then got to work on the frosting!

I was going for pink frosting… but my paste colours haven’t arrived yet so I went with a light pink!

First, I covered the cake with a crumb coat.

After the crumb coat had set (I left it for around 30 minutes), I applied more frosting in a somewhat uneven fashion – as you can see!

I loaded up one of my new disposable icing bags from lakeland and experimented with doing some piping for the first time.

A little slapdash, but it looked pretty!

Then I applied some purple glitter, pink sugar, a wafer flower and some sugar letters spelling out Happy Birthday Kerry!

It was incredibly moist and really yummy! If I made it again I would probably reduce the amount of butter to 150g (which would mean that you could make the cake and ice it using one pack of butter!).

Whats your favourite birthday cake?