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Coles Birthday Cakes for Adults Perfect for Any Celebration

Coles Birthday Cakes for Adults

A complete guide to elevating Coles birthday cakes for adults. Learn how to customize store-bought mud or sponge cakes into stunning centerpieces using buttercream, ganache drips, fresh toppings, and gold leaf for a professional finish—perfect for milestone celebrations and time-conscious hosts.
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Prep Time 30 minutes
Total Time 30 minutes
Servings: 12 slices
Course: Dessert
Cuisine: Australian
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Base Components
  • 1 large Coles Chocolate Mud Cake 800 g; or use Coles Vanilla Sponge Cake
  • 1 cup vanilla bean buttercream store-bought or homemade
  • 0.25 cup Callebaut chocolate ganache drip recipe below
Homemade Buttercream (optional)
  • 250 g unsalted cultured butter softened
  • 3 cups confectioner's sugar sifted
  • 2 Tbsp Heilala vanilla bean paste
  • 3 Tbsp heavy cream 35% fat
  • 1 pinch Maldon sea salt flakes
Ganache Drip (optional)
  • 100 g Callebaut dark chocolate callets 54.5%
  • 0.33 cup thickened cream 35% fat
  • 1 tsp glucose syrup for shine
Decorations
  • 1 cup fresh berries raspberry, blackberry, or blueberry
  • 3-4 edible flowers pesticide-free
  • 1 tsp freeze-dried fruit powder raspberry or mango
  • 1-2 sheets gold leaf small transfers

Equipment

  • Offset spatula
  • Piping bag with 1M star tip
  • Cake turntable
  • Bench scraper
  • Mixing bowls
  • Serrated knife
  • Acetate strips

Method
 

  1. Step 1 – Preparation: Remove Coles cake from the refrigerator 30 minutes before decorating. Set up tools and line workspace with parchment paper. Optionally place the cake on a decorated cake board.
  2. Step 2 – Level or Split (optional): Slice off any dome for a flat surface. Split horizontally for layers if desired; spread buttercream or ganache between layers and reassemble.
  3. Step 3 – Crumb Coat: Apply a thin buttercream layer to trap crumbs. Chill 15–20 minutes to set.
  4. Step 4 – Final Coat: Apply a smooth final layer of buttercream. For a rustic effect, use the back of a spoon for texture. For a sleek finish, smooth with a hot spatula.
  5. Step 5 – Ganache Drip: Heat cream until nearly boiling, pour over chocolate and glucose syrup. Stir smooth, cool 10 minutes. Apply drips around edge using a spoon or squeeze bottle, then fill center and spread evenly.
  6. Step 6 – Decoration: Pipe buttercream rosettes with 1M tip. Add fresh berries and flowers for contrast. Apply gold leaf to accents and dust with fruit powder for color depth.
  7. Step 7 – Chocolate Sails (optional): Temper chocolate to 31–32°C, spread thinly on acetate, shape over curves, and let set. Place on top of cake for dramatic height.

Notes

Store decorated cake refrigerated up to 3 days. Bring to room temperature 30 minutes before serving for best texture. Transport chilled for stability.