Birthday Cake by The Girls

Number three has entered into the double digit stage, he was 10 this week. 10! It’s a very round number. It’s such a cliché but time really does fly. He was a giggly baby, he’s a giggly 10 year old; funny should be his middle name, he’s infectious.

He’s not a boy for fuss, he knows what he likes, his birthday plans were simple. A family day with treats and a movie. So that’s what we did. His birthday was during the week so was happy to wait until the weekend when it was less hectic to celebrate turning 10 (did I mention my first boy is now 10?)

His cake was to be a surprise. I baked a simple sponge cake, using a recipe from Rachel Allen’s Cake and the girls and I decided we would turn this cake into a boat, as you do.

We had a little issue along the way. The cake was cooling in the kitchen, I was upstairs putting clothes away. As I was coming downstairs again the Cuddlemonster met me at the bottom; ‘Mmmm nummy’. ‘What’s nummy Harry?’ ‘Mmmm nummy cake’ His cheerful smile was littered with cake crumbs……nooooo!


It wasn’t too bad I guess, we were looking more a dinghy than ship, that’s all.

Mr. Simply Homemade brought the birthday boy for breakfast yesterday morning, so the girls could get on with creating the birthday cake. I made bowls of Vanilla Buttercream and Chocolate Buttercream for them and they ‘sorted’ the sweets (and tasted many too!) I’d cut out a sail boat and after that, I left it to them. They were absolutely thrilled to have the task of cake decorating.


There was much discussion of spreading the cream, adding stripes and hoping the recipient of this masterpiece would be pleased. They were thrilled with their efforts.


They needn’t have worried, he was delighted.


Happy 10th Birthday to our clever, smart, handsome, funny Jack.


If you’d like the recipe for a simple cake that you can cut into whatever shape you like here it is!

Basic Sponge Cake

350g Butter, softened

350g Caster Sugar

6 Eggs

350g Plain Flour

31/2 tsp Baking Powder


Preheat oven to 180C, grease and line a 25cm x 35cm roasting tin with baking parchment.

Cream the butter until soft. Add the sugar and beat until the mixture is light  and fluffy.

Whisk the eggs together in a separate bowl. Gradually add them to the creamed butter mixture, beating all the time.

Sift in the flour and baking powder and fold gently into the cake batter.

Tip the batter into the roasting tin and bake for 35-45 minutes or until a skewer comes out clean.

Cool in the tin for 10 minutes, then place a large wire rack upside down on top of the cake and turn over. Remove the tin and parchment paper, finish cooling on the wire rack.



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