A birthday cake variation for a teenage birthday or celebration. Decorate with a gold and silver theme
Recipe Category
Products in this recipe

Vanilla Cake Mix, Vanilla Icing Kit

You will need

3 extra large eggs, at room temperature
¾ cup (180 ml) canola oil
1 cup (250 ml) full cream milk, lukewarm
1 x 600 g Ina Paarman’s Vanilla Cake Mix
24 small paper cups (silver or gold colour)

1 x 250 g Ina Paarman’s Vanilla Icing Kit
125 g butter, at room temperature
⅓ cup (80 ml) water
gold or silver edible shimmer dust
gold or silver helium balloons


Adjust the oven rack to the middle position and preheat the oven to 190°C.

Line two muffin pans with paper cups.

Mix cake according to package instructions.

Divide cake mixture between paper cups.

Bake for 15 – 20 minutes and leave to cool completely.

Prepare icing according to package instructions.

Spread tops of cooled cupcakes, with half of prepared icing.

Pipe a rosette with the remaining icing, on top of each cupcake using the icing package and provided nozzle.

Dip a smallish brush into the edible shimmer and flick the dust over the cupcakes (best to work on newspaper away from a draft).

Arrange the cupcakes on a tiered stand, add candles and balloons.