A beautiful, vibrant, and delicious kids' cake can easily be made at home. Moreover, there are many simple recipes, and we've gathered 5 of the best for you with step-by-step photos!
1. Kids' "Bees" Cake
This delicate and airy cake will adorn any children's dessert table. Little ones will be delighted by the festive "bees" in jelly.
You will need:
Sponge cake: 4 eggs, 4 tbsp with a slight heap of sifted flour, 4 tbsp sugar, 1 tbsp cocoa.
Custard: 750 ml milk, 250 g butter, 150 g sugar, 3 tbsp sifted flour, 2 tbsp starch, 2 egg yolks, 1 sachet vanilla sugar.
Cake decoration: 2 cans of canned apricot halves, 40 g dark chocolate, 20 g white chocolate, 1 heaped tbsp gelatin, a handful of almond flakes.
Instructions:
1. Prepare the sponge cake in the usual way: beat the egg whites with sugar, then add the yolks one by one, and gradually fold in the flour. Divide the prepared batter into two equal parts; add cocoa to one. Place both types of batter into piping bags and pipe alternating stripes into a baking pan.
2. While the cake base is baking, rinse the canned apricot halves under running water, pat them thoroughly with paper towels, and arrange them cut-side down on a large platter.
3. Melt the white and dark chocolate in the microwave, place them in piping bags, and "draw" the bees. Make eyes from white chocolate, then apply dark stripes to the apricot halves, and create pupils. Insert almond flakes into cuts made with a sharp knife to resemble bee wings.
4. Prepare a standard custard from milk, sugar, flour, starch, egg yolks, and vanilla. Separately, whip the softened butter and gradually mix in the cooled custard, one spoonful at a time. Spread the fluffy cream mixture over the sponge cake in the pan.
5. Puree the remaining apricots with a blender, dilute with syrup to a volume of 500-600 ml. Pour in the gelatin prepared according to instructions. Cover the cake with the resulting liquid. Evenly distribute the apricot "bees" and refrigerate until fully set.
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2. Kids' "Hedgehog" Cake
To create a hedgehog-shaped kids' cake, you don't need special molds or tools, just the simplest ingredients, a mixer, and a piping bag.
You will need:
Cake base: 6 eggs, 240 g sugar, 40 g cocoa, 160 g flour.
Soaking syrup: 50 ml water, 1 tbsp sugar, 1 tbsp confectionery balm.
Cake cream: 1 tbsp cocoa, 100 g soft butter, 100 g condensed milk.
Filling: 100 g chopped walnuts, 80 g condensed milk.
Decoration cream: 3 egg whites, 220 g sugar, 80 ml water, 0.3 tsp citric acid.
Instructions:
1. Beat eggs with sugar for five minutes until fluffy, then gently fold in the remaining batter ingredients with a spatula. Bake one thin layer on a large baking sheet.
2. Cut a slightly elongated teardrop shape from thin plastic or thick paper. Place the template on the cooled cake layer and cut it out with a sharp knife. Transfer the resulting shape to the cake board where you will assemble the cake, and tear the remaining cake scraps into small pieces in a separate bowl.
3. Whip the softened butter until fluffy, add condensed milk and cocoa. Pour the resulting cream into the bowl with the chocolate sponge cake pieces, mix with the filling ingredients. To make the nut-biscuit mixture softer and more pliable, pour in half of the soaking syrup made from water, sugar, and balm.
4. Brush the chocolate sponge cake base with the remaining soaking syrup, then cover it with the nut-biscuit mixture, forming an even mound. Refrigerate for an hour.
5. For decoration, gradually pour a thin stream of hot sugar syrup (made from water, sugar, and citric acid) into the whipped egg whites. Cover the narrow side of the cake base with white cream, then separate three small portions of the mixture and color them yellow, lilac, and green. Mix the remaining cream with cocoa. Using a piping bag, pipe elongated brown "spikes," lilac flowers with yellow centers, and green leaves next to them. Don't forget to draw eyes and a nose for the hedgehog.
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3. Kids' "Raspberry Plombir" Cake
An impressive and delicious cake made with sponge cake layers, two types of cream, and a berry filling. It's best to decorate this dessert with meringue, caramel, and fondant figures.
You will need:
Cake base: 4 ready-made sponge cake layers.
"Plombir" layer: 50 ml milk, 25 ml cream (33%) for chocolate, 25 g white chocolate, 2 raw egg yolks, 23 g sugar, 4 g cornstarch, 3 g gelatin dissolved in 18 ml water, 80 ml whipping cream.
Raspberry confit: 250 g raspberries, 50 g sugar, 12 g cornstarch.
Cream cheese frosting: 350 g soft cream cheese, 85 g powdered sugar, 350 ml whipping cream.
Instructions:
1. Whisk egg yolks with sugar and cornstarch, pour in milk, and cook over a double boiler until thickened. Pour the melted chocolate with cream into the custard base, add gelatin, and mix with whipped cream and powdered sugar. Pour the cream into a mold and place in the freezer for four hours.
2. For the confit, mix raspberries with sugar and cornstarch, cook until thickened, and cool completely.
3. For the cream cheese frosting, whip cream with powdered sugar, then gradually fold in the cream cheese.
4. Transfer part of the cream cheese frosting to a piping bag. First, evenly spread frosting on a sponge cake layer, then pipe a border of cream. Fill the center with raspberry confit and spread with cream cheese frosting. Cover with a second sponge cake layer, spread with cream again, and place the plombir layer, covering it with cream. Next, add a sponge cake layer, spread with cream cheese frosting, create a border, fill with the remaining confit, another layer of cream, and finally, the last sponge cake layer. Refrigerate overnight.
5. Decorate the kids' cake with cream, fondant, and various figures that your child and their guests will love.
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4. Kids' "Teddy Bear" Cake
This fun teddy bear cake will make kids squeal with delight and eagerness to try it. Even a beginner baker can make this dessert!
You will need:
Cake base: 3 ready-made sponge cakes (two chocolate and one white).
Cream: 600 g 20% sour cream, 450 g boiled condensed milk, 100 g biscuit cookies, sugar syrup for soaking, a handful of frozen cherries, 1 cup nuts.
Decoration cream: 3 egg whites, 200 g sugar, 250 g butter, vanilla sugar.
Instructions:
1. Beat sour cream and 350 g of boiled condensed milk with a mixer for four minutes, then refrigerate for 15 minutes. The caramel cream for the kids' cake is ready!
2. From the cooled and rested sponge cakes (after 24 hours), cut out the teddy bear's body, head, and paws. Slice them into several layers and soak with syrup.
3. Spread the layers with cream, cover with thawed, pitted cherries, sprinkle with crushed nuts mixed with large biscuit crumbs. Drizzle a lattice of boiled condensed milk over the nut and biscuit layer.
4. Crumble the cake trimmings, mix with the remaining cream; this will be the mixture for leveling and shaping the cake.
5. In a bowl, mix egg whites, sugar, and vanilla. Place over a double boiler and stir until the sugar crystals are completely dissolved. Then remove from heat and beat with a mixer until fluffy, gradually adding softened butter and a few drops of black food coloring.
6. Cover the cake with the leveling mixture, giving it the distinct shape of a teddy bear, and decorate with cream from a piping bag. Eyes, nose, and ears can be made from fondant.
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5. Kids' M&M's and Kinder Chocolate Cake
Kids simply adore various store-bought sweets, so why not decorate a festive cake with them? This will save time on dessert decoration!
You will need:
For sponge cake layers: 1 cup flour and 1 cup sugar, 5 eggs, 1.5 tsp baking powder, 1 sachet vanilla sugar.
For cream filling: 300 ml whipping cream, 300 ml condensed milk.
Ganache cream for cake: 200 g chocolate, 200 g cream.
For decoration: 5 large packs of Kinder chocolate, 3 packs of M&M's candies, satin ribbon.
Instructions:
1. Beat eggs with sugar for exactly 15 minutes, add vanilla and flour, mix thoroughly but gently, and bake a sponge cake layer. Let the cake cool completely and slice it horizontally into several layers. Soak with condensed milk dissolved in cold boiled water.
2. Whip the cream until stiff peaks form, then gradually pour in the condensed milk in a thin stream, continuing to whip.
3. Layer the sponge cake with the cream and condensed milk mixture, spreading 5-6 spoonfuls of the whipped sweet mixture on each layer. Refrigerate the dessert for 12 hours; only then can you proceed with decoration.
4. To prepare the ganache cream for leveling the top and sides of the cake: bring cream to a boil, add chocolate pieces (any kind), wait two minutes for the chocolate to melt, and mix well. Refrigerate the ganache for five hours.
5. Using a silicone spatula, spread cream over all sides of the cake, and tightly adhere chocolate bars vertically around the perimeter, forming a kind of fence.
6. Cover the top of the cake with colorful M&M's candies, tie a beautiful ribbon around it. The ribbon will serve as a bright element of festive decor and at the same time will help secure the chocolate bars to the cake.
