Birthday cake with bows

Posted by by Sara 4 months Ago 72 Views

Introduction

Looking for a cake that’s as fun to look at as it is to eat? The Birthday Cake with Bows is a show-stopping centerpiece perfect for birthdays, baby showers, or any joyful celebration. 🎉 This charming cake combines layers of moist vanilla or funfetti sponge, creamy buttercream frosting, and decorative fondant bows that make it look like a beautifully wrapped present.

The best part? You don’t need to be a professional baker to make it — this guide walks you through each step for a polished, bakery-style result at home.

(Focus Keyword: Birthday Cake with Bows)

Ingredients List

For the Cake:

  • 2 ½ cups all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 ¾ cups granulated sugar
  • 4 large eggs
  • 1 tablespoon vanilla extract
  • 1 cup buttermilk
  • ½ cup rainbow sprinkles (optional, for funfetti style)

For the Buttercream Frosting:

  • 1 ½ cups unsalted butter, softened
  • 5 cups powdered sugar
  • ¼ cup heavy cream or milk
  • 1 tablespoon vanilla extract
  • Pinch of salt

For Decoration:

  • Fondant in desired colors (for bows and ribbons)
  • Edible pearls, glitter, or sprinkles for extra flair

(NLP Keywords: birthday cake decoration, fondant bow cake, layered vanilla cake, funfetti birthday cake)

Timing

  • Prep Time: 30 minutes
  • Bake Time: 30 minutes
  • Cooling & Decorating Time: 1 hour
  • Total Time: ~2 hours

Step-by-Step Instructions

Step 1: Make the Cake Layers

Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
In a bowl, whisk flour, baking powder, and salt. In another bowl, cream butter and sugar until fluffy. Add eggs one at a time, then mix in vanilla. Alternate adding dry ingredients and buttermilk until smooth. Fold in sprinkles if using.

Divide batter between pans and bake for 28–32 minutes or until a toothpick comes out clean. Cool completely.

Step 2: Prepare the Buttercream

Beat butter until creamy (2–3 minutes). Gradually add powdered sugar, mixing on low. Add cream, vanilla, and salt, then beat on high until light and fluffy.

Step 3: Frost the Cake

Level the cooled cake layers if needed. Spread frosting between layers and over the entire cake. Smooth the surface with an offset spatula.

Step 4: Make the Fondant Bows

Roll out fondant in your chosen colors. Cut strips (about 1 inch wide and 6 inches long). Form loops by joining the ends with a dab of water. Let them dry for 15–20 minutes. Stack and overlap loops in a bow shape on top of the cake. Add fondant ribbons down the sides for a “gift box” look.

Step 5: Decorate and Serve

Finish with edible glitter, pearls, or a sprinkle of confetti. Refrigerate for 20 minutes before serving for neat slices.

Nutritional Information (Per Slice)

  • Calories: 460 kcal
  • Protein: 5g
  • Carbohydrates: 58g
  • Fat: 23g
  • Sugar: 45g

Healthier Alternatives

  • Use Greek yogurt instead of some butter for moisture.
  • Substitute almond flour for a lower-carb version.
  • Try whipped cream cheese frosting instead of buttercream for less sugar.

Serving Suggestions

  • Pair with fresh berries or vanilla ice cream for a luxurious touch.
  • Match your bow color to the party theme for a coordinated look.
  • Add a “Happy Birthday” topper or sparkler candles for extra flair.

Common Mistakes to Avoid

  1. Not chilling the cake before decorating: This causes crumbs to mix into the frosting.
  2. Overkneading fondant: It can become stiff and crack.
  3. Skipping crumb coat: Always frost a thin first layer before adding the final smooth coat.

Storing Tips

  • Room Temperature: Keeps well for 2 days in a covered cake stand.
  • Refrigerator: Up to 5 days in an airtight container.
  • Freezer: Freeze unfrosted cake layers for up to 2 months.

Conclusion

The Birthday Cake with Bows is more than just dessert — it’s a celebration centerpiece that brings smiles before the first slice is even cut. 🎀 Moist, flavorful, and beautifully decorated, it’s the perfect cake to make your special day unforgettable.

Make it once, and you’ll want to recreate it for every celebration!

FAQs

1. Can I make the bows ahead of time?
Yes! Fondant bows can be made 1–2 days in advance and stored in a cool, dry place.

2. What frosting pairs best?
Classic vanilla buttercream or cream cheese frosting works perfectly.

3. Can I color the cake batter?
Absolutely! Divide the batter and tint with food coloring for a pastel or rainbow look.

4. Can I use store-bought fondant?
Yes — it saves time and works great for beginners.

Birthday cake with bows
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Birthday cake with bows

Recipe by Sara
Servings

12

servings
Prep time

20

minutes
Cooking time

30

minutes
Calories

400

kcal

Ingredients

  • For the cake layers:

  • 2½ cups (312 g) all-purpose flour

  • 2 ½ tsp baking powder

  • ½ tsp salt

  • 1 cup (2 sticks/226 g) unsalted butter, room temperature

  • 1 ¾ cups (350 g) granulated sugar

  • 4 large eggs, room temperature

  • 1 Tbsp vanilla extract

  • 1 cup (240 ml) whole milk, room temperature

  • For the buttercream frosting:

  • 1 cup (2 sticks/226 g) unsalted butter, room temperature

  • 4 cups (480 g) powdered sugar

  • 2-3 Tbsp heavy cream or milk

  • 1 tsp vanilla extract

  • Pinch of salt

  • Food colouring (optional) for bows

  • For the bows/decorations:

  • Fondant (approx. 400-500 g) or coloured buttercream piped bows

  • Matching ribbon around cake (optional, food-safe)

  • Sprinkles or pearl decorations (optional)

Directions

  • Preheat oven to 350 °F (175 °C). Grease and flour three 8-inch (20 cm) round cake pans and set aside.
  • In a bowl, whisk together flour, baking powder and salt. Set aside.
  • In a large bowl, using a mixer on medium speed, cream together butter and sugar until light and fluffy (about 3-4 minutes).
  • Add eggs one at a time, mixing well after each, then mix in vanilla.
  • With mixer on low, alternate adding flour mixture and milk in three parts: begin and end with flour. Mix just until combined.
  • Divide batter evenly among the three prepared pans. Smooth tops and bake for about 25-30 minutes, or until a toothpick inserted in the centre comes out clean.
  • Allow cakes to cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
  • Meanwhile, make the buttercream: in a clean bowl, beat butter until creamy. Gradually add powdered sugar, then vanilla, salt, and enough cream/milk to reach spreading consistency. Colour part of the buttercream or fondant if desired for bows.
  • Level cake layers if necessary. Place first layer on cake stand or platter, spread a layer of buttercream, repeat with second layer, then top with third layer.
  • Apply a thin “crumb coat” of buttercream around the cake and refrigerate for 15 minutes. Then apply the final coat of frosting.
  • Create bows using fondant or pipe buttercream bows: roll out fondant, cut strips, form loops and tails, attach to cake. Alternatively pipe buttercream bows around the sides or top.
  • Add ribbon around the cake base and any additional decorations like sprinkles or pearls.
  • Let the cake set for about 20 minutes before slicing and serving.