Today is our 3rd birthday as a business! We have been in full operation for around more like 2 years but we like to use the date we started our Etsy store as our birthday. I asked on Twitter the other day what you consider as your business’ birthday and everyone had something unique to say so we decided to embrace our Etsy date as our birthday!

We ran Zana as a sideline thing when we first started. I was finishing my studies at the time and from 2013 we decided to give Zana our full attention. We went from an at home business to having a studio and a team of 7 people. Thank you to everyone who has supported us so far and we appreciate everyone who buys local and supports small growing business. Thank you to our wholesalers and people who continue to represent our brand in their stores.

Our highlights have definitely been doing Design Indaba Expo this year, something we have always attended and getting to be on the other side was a fun and rewarding change! We spent time as a team making Kimonos which was amazing & also our open studios over December where we got to meet lots of lovely people who love our brand.

We made a cake to celebrate! This cake was inspired by THIS beautiful cake by Ashley of Sugar & Cloth. We love her blog and we wanted to recreate this cake she made!



Birthday Cake

Difficulty: Easy
Prep time: 25 mins
Baking time: 30 mins
Serves 12

4 extra large eggs
250g Castor Sugar
280g cake flour
15 ml baking powder
250 ml milk
100 g butter
5 ml vanilla essence
Pink gel food colouring

Vanilla Buttercream Icing:
3 cups confectioners’ sugar
1 cup butter
1 teaspoon vanilla extract
2 tablespoons whipping cream

Fondant Icing
Gel food colouring
Toothpicks, one per colour

Preheat the oven to 180ºC.

Whisk eggs and castor sugar together until thick and creamy. Sift the flour and baking powder together and fold into egg and sugar mixture.
Heat milk and butter together, but do not boil. Add vanilla essence. Stir into batter.

Spoon into 2 x 22 cm round greased cake pans. Bake for 25-30 minutes until done.
Cool on wire rack. Allow to cool COMPLETELY before icing.

Vanilla Buttercream Icing:
Using your standing mixer, whisk together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes. Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.

Add a small dab of gel food coloring to a piece of plain white fondant with the end of a toothpick. Massage the dough and coloring in your hand until the coloiur is completely mixed throughout the fondant. Repeat steps above for other colours and once all colours are thoroughly mixed, tear off little pieces and roll them into uniformly sized little balls to make the pom-poms.
Frost the cake with the vanilla buttercream icing and press each pom pom into the icing as desired.





xx Robyn