Baking my mum’s birthday cake!!

This year, I thought I’d make my mum a spiffy cake for her birthday since I didn’t know what to get her!

(although eventually we shared the cost to get her a pair of Ferragamo sunnies)

I decided on the classic vanilla, buttery cake because that’s one of her favourites. Next time I’ll try making a chocolate cake / fruit cake ^____^

So the recipe you’ll need for the cake is:

  • 1 cup white sugar
  • 3/4 cup butter
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1 3/4 teaspoons baking powder
  • 3/4 cup milk

I altered the recipe quite a bit. You can find the original recipe here, (also, read the page for cooking instructions)

I love altering all my the recipes I get online to suit my own preferences. I think my version’s fluffier, lighter, more buttery and less dense.. so you can choose to follow either the recipe on the site or mine :)

Let’s get started!!!!

Creaming the butter and sugar together! I melted mine in the microwave for 30 seconds so it’s warm and soft.

Before you start on all this, remember to pre-heat your oven first!

Invest in a good mixer. It’d be the best thing you’ve ever done if you like to cook :P

Can you believe I used to slog away mixing my batter with forks and whisks? WTF technology yo!!! Mixers make everything so easy. (and messy, cuz it tends to splatter everywhere lol but the mess is worth cleaning up for)

Cracking 2 eggs into it…

I’m doing a step by step tutorial because a lot of people have absolutely no idea how to cook and they tend to ask me the strangest questions :3

I figured I could minimize the weird questions if I show you guys the process as much as possible.

Mixing in the vanilla essence, baking powder, flour and milk! Omg at this stage the batter is SUPER yummy, I couldn’t stop dipping a spoon in and licking it. Best ever!!!! :)

I don’t know why people get freaked out by uncooked batter. It’s possibly the most unoffensive uncooked food you could ever find. It’s just flour, eggs, butter, sugar… What are you grossed out by?! Haven’t you eaten raw eggs before?

(like on japanese raw beef, noodles, etc?)


Now that our batter is fully prepared, it’s time to pour it in your baking pan (here I’m using a 9×9 inch one I think) and pop it into the oven to bake for about 45 minutes at 180 degrees!

Do remember to check back CONSTANTLY on your cake when it’s in the oven to make sure it doesn’t overcook. When it’s non jiggly and when you poke a chopstick through the middle and it comes off clean, it’s done.

Every single cake takes different timings to bake, because it’s hard to get the consistency exact each time.


Playing with my ham ham while my cake’s browning up in the oven :DDDDDDDD

LOOK AT THAT FLUFFBALL. Who wuvz you??? I DO!!!!

Sitting on my lap nomming on some sunflower seeds :) He never seems to get sick of those!


He’s just the sweetest hamster ever, he never bites or squeaks at all and will allow strangers to hold him without kicking up a fuss!

When he was younger, I had to pick him up by myself (usually against his will LOL) but now whenever I lower my hand into the case, he automatically climbs into my palm and sits there!!! ♥

Oh and if anyone is wondering what happened to Hunnybuns, I gave her to my neighbour!!! Their hamster passed away (can that term be used for non-humans? hmm) and their 3 year old daughter really wanted another one so I gave hunnybuns to her and she was so happy!

Hopefully they get along better together than we ever did!

Luring Pudding with a seed again!!!

When he’s running in his little wheel, I put a seed near enough for him to smell it but not quite near enough for him to reach it so he always tries to stretch his neck and body as far as possible to get it and sometimes he falls over or tries to stand on 2 legs to reach it, it’s mad funny!!!

Ok maybe I sound a little sadistic but I always give the seed to him in the end, lol. And I don’t think he minds working for his food :P

Lately he seems to be into climbing stuff… hmmm I guess he’s getting bored with his cage already. But I dunno what sort of toys or entertainment to give him! He has a toilet roll, some tissue paper that he loves shredding to little bits and spreading it in his bedding and a swing and wheel.

That’s bout it.

If anyone has suggestions for how to play with your hamster (besides buying those gigantic expensive cages), let me know!!!


And the cake’s done!!!! It should have a nice golden brown top like this :)

Leave it to cool a bit, and meanwhile you can start on your icing!

We bought some whipping cream and this was the first time we’d ever tried it, I’m now a convert - never going back to bottled whipped cream again!!!

It’s not the same as the kind of cooking cream you use to make creamy pastas, etc. This one’s specifically made for desserts and cakes so it doesn’t deflate over time as long as you keep it cold and refrigerated!

The recipe was used for the cream:

1 cup whipping cream

1/4 cup icing sugar (NOT your normal sugar, this is the powdery fine one)

1 teaspoon vanilla essence

And I think we made 2 cups because we had to frost the whole cake!

Beat the mixture on high until soft peaks form and when it thickens up nicely. Sorry, you’ll definitely need a mixer for this, quite impossible to do this by yourself unless you have Hercules arms.

Don’t overbeat the icing, or it turns into this disgusting curd-like texture!!! And there’s no way to save it either, so keep your eyes firmly on the mixture!!!

It’s black-ish because we added pink and green icing to it for fun just to see what it’d turn out like. Like shit that’s what.

But your properly mixed whipped cream should look amazingly yummy, like this!!!!!! Look at all that creamy goodness ^_________________^

DEFINITELY finger lickable!

10 years worth of gym time too lol

We sliced the cake into half and then spreaded an even layer of cream on it…

Then put the top half of the cake back on and let it sit in your fridge (or in our case, freezer) for a bit together with the rest of the icing because EVERYTHING MELTS UNDER SINGAPORE’S HEAT!!!

You have to make sure the cream is constantly chilled or it will turn into slush. I think we put it in and took it out of the fridge like 6 times in total while we were working on it.

Next, cover the whole cake with cream!!! As you can see the cream was already losing its stiff texture :(

I HATE SG’s weather!!! Definitely one of the things I WON’T miss when I go to Perth.

And here we have our perfectly frosted cake ready for us to decorate, yay!!! Well not exactly perfectt, but eh, good enough for a first-timer.

Of course from here on, you can decorate it however you like but since I was baking it for my mother, I wanted it to look “elegant” and mother’s day-ish!!

It’s always good to know what design you want on your cake so you can prepare the necessary ingredients and tools first!

I added pink coloring to make the borders on the cake with a piping bag and a star tip :)

And wrote the words “Happy B’day” with a smaller round tip!!! I wanted to write “happy birthday mum” but ran out of space… =_=;

By this time, the sky was already dark, hence the colors of the cake look a lot less appealing but I assure you it’s the purest shade of white and the loveliest tone of baby pink there is!!!

Initially I was going to leave the cake as is, but then decided it was too plain like this, so…

I washed (very thoroughly, with soap and hot hot hot water) some fake flowers we had lying around and arranged them nicely around the cake!!!! Ingenious or what?

I could’ve made edible flowers out of buttercream or fondant like Sam did for my V’day present, but I wanted the cake to be fully-cream (it tastes better and more authentic that way, fondant actually tastes quite yuck) so fake flowers are an instant fix.. best part is you can re-use them!!!

My final product!!!

Not as perfect as I’d like it to be of course, but still very proud of Sam and myself!!!!! ♥

I think it looks pretty awesome! My mum loved it of course :) :)

And there you have it!!!!!!!!

My first attempt at making a full-cream cake!

They taste sooo much better than any other type of icing (on par with buttercream and meringue frosting, but a lot less sweet)

Word of advice: don’t try making the cream if you’re not in an air-conditioned room in Singapore. It WILL fail.

See the melted bottom part of my cake??? That’s the result of leaving it unchilled for only about 10 minutes. I know how you feel, cake. I go through it everyday too.


This takes quite a lot of effort but it’ll make the person you’re baking for immensely happy. My mum was smiling ear-to-ear while we lit up a candle on the cake and sang “Haapppyyy Birthdaaayyy tooooooooooooo youuuuuuu~~~~!!!”

I haven’t seen her smile like that in awhile. ♥

Hope you guys enjoyed this post!!!!!

Feel free to ask me any questions, but read my post thoroughly before asking redundant ones!