Using store-bought mud cakes as a base, I transformed something simple into something truly magical – with a wave of a wand (and a little decorating effort) – and you can do it too! Delight the fairy-loving kids (or young-at-heart) in your life on their next birthday with this recipe for an enchanting fairy garden birthday cake.
I’ve also answered your cake-making questions to make sure everything goes as smoothly as possible, every step of the way. You got this!
How to make my magical fairy garden-themed birthday cake recipe: answers to your FAQ
For this recipe, I’ve put together a series of (very good) frequently asked questions to ensure your cake turns out perfectly. (No midnight cake emergency here!)
What is a crumb coat?
This is a thin layer of icing spread over the cake to catch any loose crumbs. It also prevents crumbs from passing through the final layer of icing, filling gaps and creating a surface to which the pipes will stick more easily. Put the cake in the refrigerator after applying the crumb coat so that it sets. That perfect finish is in sight!
A masonite cake board is the sturdiest choice, especially if you’re baking a large cake. Anything less sturdy can cause cracks around the base of the finished cake if it is not strong enough to support the weight of the cake. You can also use a serving plate large enough to hold your cake.
Practical supplies that make baking your perfect birthday cake easy
These tools are not essential, but will help you achieve your cake goals! Cake decorating supplies are available at major retailers, specialty cake decorating stores, or online.
- Palette knife: This versatile tool helps you distribute your frosting evenly.
- Cake scraper: a scraper can help you get a perfectly smooth layer of icing.
- Cake turntable: Being able to turn your cake over makes it easier to ice. Some people use the turntable in their microwave to make ice cream cakes.
- Piping bag: you can use this with different shaped nozzles, including star, leaf and grass tips.
- Gel food coloring: For this recipe, we recommend using gel food coloring rather than liquid food coloring. The gel is much more concentrated than the liquid, so grab it when you’re looking for vibrant color or need to color a large amount of icing. You also won’t add too much extra liquid to the frosting, which could affect the consistency.
- White food coloring: For some cakes, you will notice that the icing is bright white. This isn’t essential – if you leave it raw it will just have a slight yellow tint. But if you want to get that white color, use a white gel color. Or try a little purple food coloring to neutralize the yellow tint, adding gradually with the tip of a toothpick until you achieve the desired shade. Just be careful not to add too much or your frosting may turn purple-gray!
- Shaved chocolate: we used Koko dark chocolate shavings (buy online). You can also crumble a Cadbury Flake chocolate bar or use Lindt Hot Chocolate dark chocolate flakes. Want to create your own? Use a vegetable peeler to shave the pieces off the side of a block of chocolate.
Leftover cake? Read these tips for freezing cake.
For more cake baking tips, head to the recipe notes section below the recipe!
Recipe, food preparation and styling by Elisa Pietrantonio, photography by Nigel Lough.
