Pretty in Pink - Amelia's 1st Birthday

I just love being asked to play a part in special occasions! 

You may remember the adorable flower garland buttercream cake that I made for Alice’s 1st birthday a few posts ago? Well, Amelia and her mummy were guest’s at Alice’s first birthday and asked me to create this cute little ombre cake and sweets for Amelia’s first birthday.

Amelia’s mum had planned a pink and gold theme for the party (love this colour combination) and wanted an inside and outside ombre cake as the centerpiece. I also made some sweet little rosette cupcakes, cake pops and vanilla sugar cookies. 

The cake, cupcakes and cake pops were a delicious strawberry butter cake with a sweet buttercream. I used my trusty palette knife to create the ridges in the buttercream. I topped the cookies with fondant and hand painted when with and imprinted them with the birthday girl’s name. 

I got such lovely feedback from Amelia’s mum – “Thank you. The cake, cookies, cupcakes, cookies and cake pops are a favourite!!! Cupcakes gone within 1hr! We all love, love, love the cake and everything else! Thank you so much for making them; they're all perfect!!” 

Definitely put a smile on this cakers face!

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Vanilla Cake

  • 350g Butter
  • 365g Caster Sugar
  • ½ Vanilla Pod
  • 10g Vanilla Bean Paste
  • 350ml Egg White
  • 120g Plain flour
  • 355g Self raising flour
  • ¼g Salt
  • 165ml Buttermilk
Preparation Time
30 minutes
Cooking Time
70 minutes +
  1. Preheat the oven to 180ºC. Grease the cake tin and line it with baking paper.
  2. Cut the vanilla pod into two, then using a small knife with a tip, split it in half lengthwise, and scrape the vanilla seeds from both sides of the pod. Add into the buttermilk. Leave aside.
  3. Sift plain flour, self-raising flour and salt into a bowl.
  4. Using an electric stand mixer with paddle attachment, cream butter and caster sugar together until light and fluffy. Add the vanilla paste into the creamed mixture. Mix well.
  5. Set the mixer to low speed and gradually add half of the egg whites into the mixture in three batches, scraping down the mixing bowl after each addition.
  6. Add one quarter of the dry ingredients to the mixture. Beat over low speed until well combined and scrape down the bowl.
  7. Gradually add the remaining egg whites into the mixture, beating well and scraping down mixing bowl after each addition. Add remaining dry ingredients into the mixture in two batches. Beat until well incorporated, scraping down the mixing bowl between each addition. Set the mixer to medium speed, and beat mixture for 10 seconds.
  8. Add the buttermilk into the mixture over low speed. Set the mixer to medium speed, and beat for 30 seconds until mixture is well combined.
  9. Pour mixture into the cake tin and bake for 60-70 minutes until a skewer comes out clean after inserted into the centre of the cake. Leave the cake to cool in the tin for 15 minutes. Remove cake from the tin and leave to cool completely on wire racks.