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A birthday cake with pink icing, with a girl made out of icing on top and lit birthday candles Tried & Tested

Girls birthday cake

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2.75 stars based on 4 ratings

This pretty celebration cake is delicious with a creamy coconut filling and the decoration will be sure to make any little girl feel like a real princess on her birthday.

Key Information

  • Prep:
  • Bake:
  • Cakes:1
  • Skill level:advanced

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Ingredients

For the sponge

  • 3 3 Egg(s) (free range) separated
  • 3tbsp 3tbsp Hot water
  • 75g 2¾ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
  • 60g 2⅛ oz Plain white flour (we use Allinson) Plain white flour
  • 4tbsp 4tbsp Dessicated coconut toasted
  • 1 1 Saffron
  • 1 1 Salt

For the filling

  • 5 5 Gelatine leaves
  • 150ml 5⅛ fl oz Coconut cream
  • 400ml 13½ fl oz Double cream
  • 50g 1⅞ oz Dessicated coconut
  • Unrefined golden caster sugar to taste (we use Billington's) Unrefined golden caster sugar
  • 4½tbsp 4½tbsp Raspberry jam softened

For the decoration

  • 500g 17⅝ oz Sugar paste icing
  • Food colouring pink, blue, cream, brown
  • Silver balls
  • Sweets

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    For the cake heat the oven to 180°C (160°C, 350°F, gas mark 4). Grease and line 20cm / 8″ cake tin.

  2. Classic mode Step 2

    Whisk the egg yolks with the hot water and half the sugar until fluffy.

    Ingredients for this step

    • Egg yolk(s) (free range)
    • 37½g 1⅜ oz Unrefined golden caster sugar to taste (we use Billington's) Unrefined golden caster sugar
    • 3tbsp 3tbsp Hot water
  3. Classic mode Step 3

    Whisk the egg whites until stiff, gradually whisking in the remaining sugar.

    Ingredients for this step

  4. Classic mode Step 4

    Gently stir the egg whites into the egg yolk mixture until incorporated. Fold in the flour, dessicated coconut, saffron and salt until blended.

    Ingredients for this step

    • 60g 2⅛ oz Plain white flour (we use Allinson) Plain white flour
    • 4tbsp 4tbsp Dessicated coconut
    • 1 1 Saffron
    • 1 1 Salt
  5. Classic mode Step 5

    Spoon into the tin and bake for about 30 minutes until golden and springy to the touch. Turn out and cool on a wire rack.

  6. Classic mode Step 6

    For the filling, soak the gelatine leaves in a small bowl of cold water for 5 minutes.

    Ingredients for this step

    • 5 5 Gelatine leaves
  7. Classic mode Step 7

    Heat the coconut cream, stirring, in a small pan and add sugar to taste. Remove from the heat and set aside to cool. Squeeze out excess water from the gelatine and add the gelatine to the cool coconut cream.

    Ingredients for this step

    • 150ml 5⅛ fl oz Coconut cream
  8. Classic mode Step 8

    Whisk the cream until stiff and fold in the desiccated coconut.

    Ingredients for this step

    • 400ml 13½ fl oz Double cream
    • 50g 1⅞ oz Dessicated coconut
  9. Classic mode Step 9

    Cut the cake horizontally into 3 layers. Fold the whisked cream into the coconut cream and stir in the raspberry jam.

    Ingredients for this step

    • 4½tbsp 4½tbsp Raspberry jam softened
  10. Classic mode Step 10

    Spread 1 cake layer with 1/2 of the cream, top with another cake layer and spread with the remaining cream. Place the top cake layer in place and chill the cake for 2-3 hours.

  11. Classic mode Step 11

    For the decoration reserve 1/4 of the sugarpaste. Knead pink colouring into the larger quantity and roll out on a surface dusted with icing sugar. Cover the cake with the pink sugar paste, gently smoothing it out with the palm of your hand.

    Ingredients for this step

    • 375g 13¼ oz Sugar paste icing
    • Food colouring pink, blue, cream, brown
  12. Classic mode Step 12

    Colour the remaining sugar paste with food colourings to form the arms, head, legs, shoes, skirt, bodice, sleeves, face and hair.

    Ingredients for this step

    • 500g 17⅝ oz Sugar paste icing
    • Food colouring pink, blue, cream, brown
  13. Classic mode Step 13

    Piece together the sugar paste body shapes on the cake and place the sugar pearls on the ‘skirt’. Decoarte with candles and pink and blue sweets.

    Ingredients for this step

    • Silver balls
    • Sweets