Life is short…eat cake first, and try this truly delicious Vanilla and Mango Cake that will blow you away.

Can you believe its our Birthday week and our little Family-Run business turns THREE! I can’t believe we have survived 3 of the most disruptive, chaotic, and globally historic years as our opening 3. Let’s hope the next could be a little less eventful ha ha ha!

Launch night

This was the first night we opened – LAUNCH Night and what a panic, success and learning curve that was. To see our brand and team grow from that to where we are now is a very proud moment for us.

Linden 3 Years

SURE not without some strain and stressful times we live day to day -but these are some of the lessons we have learned.

  • Sometimes Sh*t happens, Covid truly was/IS something that no matter how prepared we were for ‘curve balls’ or prepared to pivot to new ‘market trends’ nothing could prepare you for Covid. The toughest times for us as a small business like all others out there and to stop and breathe every once in a while to remind ourselves we survived a global pandemic, one which told people to NOT leave the house, and we are here today. That is an achievement.
  • You need a sense of humour as an entrepreneur. Start up life is not for the faint hearted so to be able to do it with a smile on your face and to be able to laugh at your mistakes is key to sanity. Luckily Dom thinks i’m funny too 😉
  • Get up and Show up, every day! The hustle is real and even though we often get to sneak away for a coffee meeting together we also work when the kids are asleep, drag the kids to the shops every weekend to check on the stores and run stock. No matter what… never give up.
  • Cash flow is king 😉 Wow will this forever be the killer of small businesses. Banks don’t fund you until you have 3 years audited financials but by then you are either closed or almost broken, when your cash flush something pops up that needs urgent attention [hello load shedding and generators and inverters] Sadly cash flow will always be the hardest part. Still is for us today too. Don’t worry – you are not alone.
  • Remember to take stock of the good moments, and I don’t mean the day you succeed or that day that was pivotal in your career – i’m talking about the day we went for lunch for our team meeting and enjoyed wine together, or the day we paid all suppliers before due date because I hate owing people money , or that time we could grab the kids and swim with them at home during the work day because it was a stunning day. When things get worse or harder you often seem to miss those somewhat ‘smaller’ moments. But in hindsight it’s THOSE moments that are the big things, the things that count.
  • I will always stand by this motto that my first boss/Captain I worked for lived by, and its stuck with me forever –

“If it’s worth doing, do it with STYLE”

So celebrate with us in the small victories, the little wins, those moments of peace and pure joy – Cake moments

I hope you love this unique and beautifully created cake recipe by Amy from An earthen Life. Sometimes you need to reinvent the wheel on the classics and this recipe is simply sublime

Happy Birthday Birthday Cake Cake recipe

Birthday Cake options

Vanilla and Mango cake

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Sometimes you need to reinvent the wheel and this delicous Vanill and mango cake is just delicious and so unique itll WOW your friends and loved ones.
Prep Time: 20 minutes
Cook Time: 20 minutes

Ingredients

For the cake batter

Filling

Buttercream Icing

Instructions

  • Heat the oven to 180C and grease four 18cm springform cake tins.
  • In a large bowl whisk the flour, baking powder and salt together. 
  • In another bowl whisk the eggs, vanilla, oil and sugar together.
  • Then in a pot on the stove warm up the milk and butter until the butter is melted, but make sure it does not boil.
  • Slowly add the flour mixture to the egg mixture and whisk until smooth, then slowly whisk in the milk and butter.
    Divide the mixture equally between the four cake tins and place in the oven to bake for 20 minutes or until a knife comes out clean. Set aside to cool and then remove from the tins.
  • In the meantime, to make the filling, place the mango and water in a pot, bring to the boil and then simmer until the mango is soft and almost all the water has cooked off. Allow to cool and blend until smooth. It should form a nice thick jam like texture. 
  • In a clean bowl use a spoon and mix the icing sugar and butter together. The butter should be at room temperature, not fully melted. Then slowly add in the vanilla essence and milk and whisk until smooth.
  • On a cake plate, place the first layer of cake down and ice the top. Then take the second layer and cut out a hole in the centre – I used a cookie cutter. Place on top of the bottom layer and then ice the top of it. Repeat with the third layer. 
  • Spoon in the cooled mango and then place the 4th layer of cake on top and ice the whole cake. 
  • Decorate with the dried fruit, cookies and chai nuts and enjoy.