Birthday Cakes
How to Make a Little Duck and Flowers Birthday Cake
This whimsical celebration cake features a tender Victoria sponge base layered with strawberry jam and silky buttercream. Adorned with hand-sculpted fondant ducks and delicate sugar wildflowers, it is a show-stopping centerpiece for a child's birthday or spring party.
- Prep
- 120 min
- Cook
- 35 min
- Serves
- 12
- Level
- Intermediate
- Per serving
- 645 kcal
Method
Preheat your oven to 180°C (160°C fan/Gas Mark 4). Grease and line three 20cm (8-inch) round cake tins with baking parchment.
In a large bowl or stand mixer, cream together 350g of softened butter and 350g of caster sugar until the mixture is pale, light, and fluffy.
Beat in the eggs one at a time, adding a tablespoon of the flour with each egg to prevent the mixture from curdling. Stir in 1 teaspoon of vanilla bean paste.
Gently fold in the remaining self-raising flour using a large metal spoon, then stir in the milk to achieve a dropping consistency. Divide the batter equally between the three tins.
Bake for 30-35 minutes until the sponges are well-risen and a skewer inserted into the centre comes out clean. Leave to cool in the tins for 10 minutes before transferring to a wire rack to cool completely.
Prepare the buttercream by beating 500g of butter until white and creamy. Gradually add the icing sugar and remaining vanilla, beating well after each addition. If it is too stiff, add a tiny splash of milk.
Level the cooled cakes with a serrated knife. Place the first sponge on a cake board, spread with a layer of buttercream and strawberry jam. Repeat with the second layer. Top with the final sponge.
Coat the entire cake in a thin layer of buttercream (the crumb coat) and chill for 30 minutes. Apply a thicker, smooth layer of buttercream over the top and sides using a palette knife.
Tint a small portion of buttercream green and pipe small grass tufts around the base using a multi-opening nozzle. Sculpt small ducklings from the yellow fondant by creating teardrop shapes for bodies and spheres for heads. Use orange fondant for tiny beaks.
Roll out the coloured fondant and use small blossom plungers to create wildflowers. Scatter these across the top and sides of the cake, placing your ducks amongst the 'flowers'.
Notes
Always use gel or paste food colourings rather than liquid ones to avoid thinning your buttercream or fondant.
If your fondant ducks are sagging, insert a piece of dried spaghetti through the head into the body for structural support.
For perfectly smooth buttercream sides, heat your metal palette knife in hot water and wipe dry before the final swipe.
Make the fondant ducks a day in advance so they have time to firm up before being placed on the cake.
