Anna Marie Wainwright

Food prices are out of control and I know I’m not the only one feeling the pinch! So… welcome to my new series: BIRTHDAY CAKES ON A BUDGET 🎂✨ I’m showing you how to make EPIC birthday cakes for just $25! This isn’t about making the cheapest cake possible… it’s about using your budget wisely and proving you can still create something seriously impressive without breaking the bank 💸

THE RULES:
1. Buy all ingredients with the budget (my fridge and pantry are off limits! )
2. No specials or discounted prices, so you can recreate this anytime
3. Must serve 8–12 people (no tiny cakes here)
4. MUST BE FLIPPIN’ COOL

Kicking things off with this vanilla heart cake 💕
A soft, buttery vanilla sponge layered with raspberry jam and silky Swiss meringue buttercream.
I used a 6-inch heart tin, but you can use any shape you like.

SHOPPING LIST ($25.11):
Vanilla essence $1.99
6-pack free-range eggs $5.89
Self-raising flour $2.40
Raspberry jam $3.29
Caster sugar 1kg $2.65
Milk 300ml $1.60
Butter 500g $7.29

RECIPE
Cake:
125g butter, softened
250g caster sugar
1 tsp vanilla
4 egg yolks
220g self-raising flour
200ml warm milk
Method:
Cream butter, sugar and vanilla until pale and fluffy. Beat in the egg yolks, then gently fold through the flour and warm milk until smooth.
Pour into a lined tin and bake at 170°C (150°C fan) for 1 hour or until golden and cooked through. Cool in the tin for 15 minutes, then turn out and cool completely before slicing and levelling.

Swiss Meringue Buttercream:
6 egg whites
400g caster sugar
2 tsp vanilla
350g butter, softened
Method:
Heat egg whites and sugar over a bain-marie, stirring until the sugar has fully dissolved.
Whisk on high until thick, glossy and cooled to room temperature, then gradually beat in the butter and vanilla until light and fluffy.
(Don’t panic if it looks runny — keep whisking, it will come together!)

To Assemble:
Spread buttercream over the first layer, create a small well and fill with jam.
Top with the second layer (upside down for a flat finish), crumb coat and chill.
Finish with a smooth layer of buttercream, pipe frills ar