Recipe

Hey diddle diddle birthday cake

Inspired by the classic nursery rhyme, this gorgeous yellow moon cake - straight from The Australian Women's Weekly's famous 'Children's Birthday Cake Book' cookbook - is sure to thrill your child on their birthday.

  • 50 mins cooking
  • Makes 1
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Ingredients

Hey diddle diddle birthday cake
  • 2 x 340g packets buttercake mix
  • 33 centimetre round prepared board
Butter cream and decoration
  • 125 gram (4 ounces) softened butter
  • 1 1/2 cup (240g) icing (confectioners’) sugar
  • 2 tablespoon milk
  • yellow colouring
  • 1 black licorice strap
  • 1/2 cup (110g) white sugar

Method

Hey diddle diddle birthday cake
  • 1
    Preheat oven to 180°C; grease and line deep 22cm-round cake pan. Make cake according to directions on packet, pour into pan; bake about 50 minutes. Stand cake in pan 5 minutes; turn onto wire rack to cool. Using serrated knife, level cake top.
  • 2
    Using paper pattern from pattern sheet, cut moon from cake, cut-side down. Place cake on board, cut-side down; discard remaining cake.
  • 3
    To make butter cream, beat the butter (and any flavouring, if using) in a small narrow bowl with an electric mixer until the butter is as white as possible (this will result in a whiter butter cream which will give you better results if colouring it). Gradually beat in half the sifted icing sugar then the milk, then the remaining icing sugar. Beat until the butter cream is smooth and spreadable. Keep scraping down the side of the bowl during beating.
  • 4
    Tint butter cream with yellow colouring; spread all over cake.
  • 5
    Cut licorice into thin strips; position on cake for moon outline, eye and mouth.
  • 6
    Place sugar and yellow colouring in small plastic bag; rub colouring into sugar until evenly coloured, sprinkle evenly over moon face.

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