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PASTEL BIRTHDAY CAKE

PASTEL BIRTHDAY CAKE

Hey LumiDolls

We celebrated my niece Kayla’s 13th birthday this week and I attempted to make her birthday cake. I’m no Janice Wong but it must have come our semi-decent or you guys would not have requested the recipe right? So here it goes…

*This is a tweaked version of my moms recipe.

INGREDIENTS:

Cake Mixture:

  • 4 & 1/2 cups ALL PURPOSE FLOUR
  • 2 & 2/3 cups SUGAR
  • 2 tbsp BAKING POWDER
  • 1 tsp SALT
  • 240g UNSALTED BUTTER
  • 4 large eggs
  • 2 cups MILK
  • 2 tsp VANILLA EXTACT

Filling:

  • 1 cup ready made WHITE CHOCOLATE GANACHE
  • Passion fruit BAKING PASTE
  • Red, Blue & Green FOOD COLOURING GEL

Buttercream:

  • 150g UNSALTED BUTTER (room temp)
  • 350g sifted ICING SUGAR
  • 3-4 tbsp MILK
  • Red, Blue & Green FOOD COLOURING GEL
  • 1/4 tsp VANILLA EXTRACT
  • PASSION FRUIT PULP

Chocolate Shards:

  • 1 bag NESTLE WHITE CHOCOLATE MELTS
  • Red, Blue & Green FOOD COLOURING GEL

METHOD:

Cake:

  • Preheat oven to 180° C
  • Grease 4 x 9-inch cake pans and line the bottom with a circle of parchment paper.
  • Combine butter and sugar until smooth.
  • In another bowl, combine all the dry ingredients (flour, baking powder and salt).
  • Add this to the butter and sugar mixture and mix for about a minute. Make sure to scrape down the sides so that your mixture is smooth.
  • Add in the vanilla extracts and while mixing on low, add the milk in a slow stream.
  • Add in the eggs and mix on a low to medium speed until your mixture is light and fluffy.
  • Pour your batter into the pans and drop the pans a few times on the surface to release any air bubbles.
  • Bake for about 30 to 35 minutes. Test after 30 minutes using a toothpick inserted into the center. If it comes out clean and your cake springs back when touched, then it’s done.
  • Cool on a wire rack for about 10 minutes. You may loosen the edges by running a knife along the sides of the pan then remove the cakes from the pan and cool on the rack for about an hour.
  • After the hour, trim the top of your cakes and set aside.

*For a light and fluffy cake, allow your butter, milk and eggs to come to room temperature.

Filling:

  • Divide the ganache in 3 bowls.
  • In each bowl, add 1 drop of food colouring gel and mix well. (Red in one, blue in one and green in another).
  • Add a peanut sized dollop of the passion fruit baking paste in each bowl and mix it through.

Buttercream:

  • Ensure that your butter is soft enough to scoop with a spoon but firm enough to hold onto the spoon and not slide off.
  • Beat your butter for at least five minutes until it’s pale and silky.
  • Add in half of your sifted icing sugar and beat for about 3 to 5 minutes.
  • Add the rest and beat for another 3-5 minutes.
  • Combine your vanilla extract with your milk and then add to your mixture and beat for another 2 to 3 minutes.
  • Divide the buttercream in 4 bowls. 2/5 in one bowl and 1/5 in the remaining bowls.
  • Leave the 2/5 quantity white.
  • Add 1 drop of food colouring gel to the others and mix well (As we did with the filling).

Chocolate Shards:

  • Divide the melts between 4 bowls.
  • Melt each bowl in the microwave for 1 minute.
  • Leave one bowl white, while adding in a drop of food colouring gel to the rest (as we did with the ganache and buttercream) and mix well. Work as quickly as you can as to avoid the chocolate from setting.
  • On a baking sheet, spoon a dollop of each colour below the other and then spread it out evenly – as quickly as possible – using an offset spatula.
  • Dust with gold sprinkles.
  • Let it stand for a minute or so just so that it sets a bit and make the cuts.
  • Pop it into the fridge and once it’s set, recut it gently on the same indentations.

ASSEMBLY:

  • Apply some buttercream to the center of your cake board and place down the first cake.
  • Using a brush, lightly coat it in the syrup of the passion fruits pulp.
  • Add your blue ganache filling and spread using an offset spatula.
  • Add the second cake on top, syrup and add the pink ganache.
  • Add the third cake, syrup and add the blue ganache.
  • Add the final cake and syrup.
  • Using your white buttercream, crumb coat your cake (Frost it with a thin layer and smooth it out using yours bench scrapper).
  • Set aside in the bridge for 20 to 30 minutes.

Your cake is now chilled and your buttercream is nice and firm.

  • Apply blobs of pink, green and blue butter cream all over your cake.
  • Smooth it out using your bench scrapper. Do this in short strokes but clean your bench scrapper in between as to avoid the colours from mixing. If it does happen, just add a small dollop of the colour that’s missing and smooth it over.

Your cake should be smooth, leveled and ready to decorate 🙂


Hope you guys have a clear idea of what to do. It’s my first recipe that I’m sharing so I hope the instructions are clear. Hope I never made it sound too complicated.

If you use this recipe / recreate this cake, please share your pics with me and don’t forget to tag me on my social media accounts, even if it doesn’t turn out the

way you wanted it to. As they say…

“If there’s a whisk, there’s a way.”

Happy Baking LumiDolls

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