Clark - Simply Perfect Party Cakes for Kids: Easy Step-by-Step Novelty Cakes for Childrens Parties

It has been a dream of mine to write a book dedicated purely to kids party cakes, I have children and I know how special it can be to choose and create the right centrepiece for their all-important birthday parties and events. I wanted to step away from the typical Disney and commercial routes to create designs that are guaranteed to make the children smile and will be remembered for years to come.

Within this book I share some fresh ideas that cater for children of every age group: from an adorable tiered babys first birthday cake to a bright and bold paintball-themed design for older teenagers. You will find ideas to suit a wide variety of personalities and interests, with perfect cakes for fairy tale princesses, budding superheroes, disco divas, surfing dudes, trendy tweens and many, many more. I will also give inspiration on how to adapt the cakes and tailor the designs to suit boys or girls where possible.

I believe that making party cakes should be as stress-free and enjoyable as the party itself and have provided a range of projects some very easy and others a little more challenging. However, with easy-to-follow instructions accompanied by clear step-by-step photography, handy tips, technique guidance and a range of templates to use, each project will be easily achievable, even for beginners.

A variety of modern techniques have been included throughout the book, including silver leafing, stamping, using edible icing sheets and creating designs inside the cakes to really surprise your guests. If you are running short of time to make the main designs or want to include a little extra treat for the party tea or to give as favours, each project includes a variation design for cookies, mini cakes or cupcakes that are sure to delight.

I hope that you will be inspired to use the techniques as you like, and that you will enjoy making showstopping party cakes that are as unique and fun as the children themselves!

The following checklists contain the essential equipment you will need for baking the cakes in this book, plus any handy tools for creative work. It is useful to organize these and have them to hand before you start baking. Any specific tools that are required in addition to the basics are listed in the You Will Need lists within the individual projects.

Electric mixer for making cakes, buttercream and royal icing

Kitchen scales for weighing out ingredients

Measuring spoons for measuring small quantities

Mixing bowls for mixing ingredients

Spatulas for mixing and gently folding cake mixes

Cake tins for baking cakes

Cupcake or muffin trays (pans) for baking cupcakes

Baking tray (sheet) for baking cookies

Wire racks for cooling cakes

Greaseproof (wax) paper or baking (parchment) paper for lining tins and to use under icing during preparation

Cling film (plastic wrap) for covering icing to prevent drying out and for wrapping cookie dough

Large non-stick board to put icing on when rolling it out (alternatively you may roll out icing on a workbench using a dusting of icing sugar to prevent sticking)

Non-slip mat to put under the board to prevent it from slipping on the work surface

Pastry brush for brushing sugar syrup and apricot masking spread or strained jam (jelly) onto cakes

Large and small sharp knife or scalpel for cutting and shaping icing

Large and small serrated knives for carving and sculpting cakes

Cake leveller for cutting even, level layers of sponge

Large and small palette knife for applying buttercream and ganache

Icing or marzipan spacers to give a guide to the thickness of icing and marzipan when rolling out

Icing smoothers for smoothing icing

Spirit level for checking that cakes are level when stacking them

Kitchen towel/tissue

Metal ruler for measuring different heights and lengths

Plastic sleeves for storing icing when not in use to prevent it from drying out

Cake scraper to scrape and smooth buttercream, ganache or royal icing, used in a similar way to a palette knife

Large and small non-stick rolling pins for rolling out icing and marzipan

Hollow plastic dowels for assembling cakes

Turntable for layering cakes

Double-sided tape to attach ribbon around cakes and boards

Piping (pastry) bags, paper or plastic, for royal icing decorations and piping swirls on cupcakes

Piping tubes (tips) for royal icing decorations

Cocktail sticks (toothpicks) or cel sticks for holding sugarpaste details in place

Edible glue for sticking icing to icing

Edible pens for marking details on sugarpaste

Cake-top marking template for finding/marking the centre of cakes and marking where dowels should be placed

Fine paintbrushes for gluing and painting

Soft brushes for brushing edible dust onto icing

Ball tool for frilling or thinning the edge of flower (petal/gum) paste

Circle cutters for cutting circles of various sizes

Shaped cutters for cutting out shapes such as flowers, ovals and hearts for icing and cookies

Clear alcohol for mixing into dust to paint on icing and for sticking icing to marzipan

Trex (white vegetable fat) for greasing the board, pins and moulds

This adorable cake was inspired by a piece of gift-wrap. The addition of sugar buttons and stitched details, together with colourful bunting and cute elephants and birds, makes it the perfect design to celebrate a christening or new baby. The grey background colour is neutral, but you could tailor it for a girl or boy by omitting the flowers or changing the colour scheme.

10cm (4in) round, 10cm (4in) deep; 15cm (6in) round, 11cm (414in) deep; and 20cm (8in) square, 11cm (414in) deep cakes (see )

28cm (11in) square cake drum covered with grey sugarpaste at least 24 hours in advance (see )

4560ml (34 tbsp) royal icing (see )

Flower (petal/gum) paste: 30g (118oz) white, 80g (278oz) dusky blue (mix blue and black), 65g (238oz) dusky baby pink (mix pink and brown), 50g (134oz) dusky deeper pink (mix a larger quantity of pink and brown), 50g (134oz) mustard (mix yellow and ivory), 50g (134oz) aubergine (mix purple, pink and brown), 40g (112oz) olive green (mix green and brown), 15g (12oz) dark grey

Six hollow pieces of dowel cut to size (see )

Grey grosgrain satin ribbon: 1.75m (2yd) length of 1cm (38in) wide,1.15m (114yd) length of 1.5cm (58in) wide

1cm (38in) circle cutter

Templates: large elephant, bird, bunting triangles (see )

Stitching tool

Six petal blossom cutter: 3.3cm (138in)