Two is never terrible when it comes to this delightful birthday cake by the Australian Women's Weekly. Buttercream hides a multitude of sins, so don't worry about any little mistakes!
1H 5M
2H 5M


Buttercream (1 quantity)


1.Preheat oven to moderate; grease and line deep 23cm-square cake pan and 8cm x 25cm bar cake pan. Make cake according to directions on packet, pour ⅔ of the mixture into square pan and remaining mixture into bar cake pan; bake square cake in moderate oven about 40 minutes and bar cake about 25 minutes. Stand cakes in pans 5 minutes; turn onto wire rack to cool. Using serrated knife, level cake tops so cakes are the same height.
2.Place square cake on board, cut-side down. Place bar cake at bottom edge of square cake, cut-side down. Cut out number.
3.To make buttercream. Beat the butter in a small bowl with an electric beater until the butter is as white as possible. (This will result in a whiter buttercream which will give you better results if colouring it). Gradually beat in half of the sifted icing sugar, then the milk, then the remaining sifted icing sugar. Beat until the butter cream is smooth and spreadable. Keep scraping down the side of the bowl during beating.
4.Tint ¾ of the butter cream with blue colouring; spread all over cake. Swirl yellow colouring into remaining butter cream for marbled effect. Spoon butter cream into piping bag fitted with 1cm plain tube; pipe beehive on cake.
5.Make sun from yellow jube and banana Runts. Cut Fruit Stick in half, slice thinly lengthways; position on cake for flower stems. Cut spearmint leaf in half through centre; position on stems. Make flowers from coloured Mini Fruits, position chocolate bees on cake.

Place square cake on the board; place bar cake at the bottom edge of the square cake You need approximately two boxes of banana runts.


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