Well, for me, it’s that time of year again. Kid’s birthdays! And lucky me, I’ve got two in the same month! So this year we decided to throw them a joint birthday party because they are still young enough not to care, but I decided to make them both individual cakes. I remember when I was a boy, my mum made me a vampire cake and I had a horror themed birthday party in my garage. It was awesome! So I wanted to give my kids something that they would remember. The first of the cakes is my beautiful 2-year-old daughter’s.

In Japan most young kids around her age are infatuated with this strange character on TV called “Anpan man”. Basically “Anpan” is a traditional Japanese sweet, that is usually filled with sweet red bean paste (see Japanese influenced Cinnamon rolls for a recipe using it). So someone decided to make a Children’s TV character out of it and it is so popular, that you can basically buy anything with Anpan man on it! Needless to say, my 2-year-old daughter loves him. Hence the design for the cake.




The happy little fella!


Side by side with my son’s birthday cake. For that recipe head to the Spider man carrot and walnut cake post



All sliced up and ready for eating! Extra bana oatmeal muffings on the side (made with the left overs)



For the cake:

  • 1 1/2 cups whole wheat flour
  • 1 cup of oats
  • 3 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup sugar
  • 1 egg
  • 3/4 cup milk
  • 1/3 cup vegetable oil
  • 3 mashed bananas
  • 1/2 tsp vanilla essence


For the butter cream:

  • 250 g butter (room temp)
  • 300 g icing sugar
  • yellow food colour


For the fondant (optional):

  • 1 egg white
  • 450 g icing sugar
  • 50 g liquid glucose
  • brown food colour
  • red food colour
  • yellow food colour
  • black food colour




1.First, pre-heat your oven to 180 degrees Celsius, grease your cake tin and line the bottom with baking paper. Then put your flour, salt, baking powder and oats into a bowl and give them a mix together.

2.In a separate bowl mix  your sugar, eggs, milk  and oil until it becomes smooth and silky. add in your vanilla essence and combine.

3.Add the wet bowl of ingredients to the dry and mix together.

4.Mash your bananas up in a separate bowl then fold through your cake batter. Pour the mix into a cake tin until it comes up to just over half way. If you have any left over, you can make a second cake or use the remaining mixture to make muffins like I did!

5.Put the cake in the oven and bake it for 30 to 40 minutes, or until it’s springy and you can poke it with a skewer and it comes out dry.

6.After your cake is done, take it out of the oven and let it rest and cool down. While it is cooling you can make your butter cream.

7.Mix together your room temperature butter and icing sugar until it is smooth and there are no lumps in it. You can add food colouring at this point. I went with yellow. You could also add some lemon juice to give it an extra dimension of flavour.

8.Once the cake is cooled. spread the butter cream around the outside and top using a pallet knife. You can then serve it up as is, or you can add your fondant icing over the top at this point.

9.If your choosing to go with fondant icing like I did for my kid’s cakes. Check out my fondant icing- The how to’s and don’t do’s  post for the recipe and helpful hints.


Happy eating!



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