We've come a long way... from a back bedroom in a tiny Cornish cottage to reaching far and wide across the globe! 17 years later, Frugi is now the UK's leading ethical and organic children's clothing brand found in over 500 retailers in 30 countries! WOAH!
Back in 2004 Frugi was born when our founders, Lucy and Kurt, were on a mission to find beautiful clothing that fit over their son's cloth-nappied bottom. All while showing the world that you can create a great brand and uphold strong ethical and environmental values. Read more about how we began here!
Hip, Hip, Hooray!
A touch of stretchy elastane in the rib neck band, and popper fastenings on the shoulder for sizes between 12months and 4 years, makes for easy-peasy dressing.
Our long-sleeved Magic Number Tops feature some of our favourite Frugi characters who have shape-shifted and disguised themselves as numbers… can you spot what age they are?
- Grey Marl: With a Puffin applique on the front that is masquerading as a number 1, this top is available in 12-18 months
- Tango Red: With a Duck character on the front that looks like a number 2, this top is available in 2-3 years
- Tobermory Teal/Fox: With a Fox character on the front that is masquerading as a number 3, this top is available in 3-4 years
- Indigo Blue:With a Rocket Ship applique on the front that is masquerading as a number 4, this top is available in 4-5 years
- Tobermory Teal/Star: With a Shooting Star applique on the front that looks like a number 5, this top is available in 5-6 years
It wouldn’t be a birthday without cake!
Somewhere over the rainbow… is the spectacular Rainbow Cake!
It wouldn't be a Frugi birthday celebration without a sea of colourful rainbows… Lucky for us, our friends over at The Hummingbird Bakery have shared an exclusive Rainbow Cake recipe with us especially for our birthday!
Far from a baking fantasy, this multi-coloured marvel of moist sponge layers and lightly whipped white frosting is no illusion. Follow the recipe below to make your very own Rainbow Cake – you won’t find this in any of their recipe books so this is a super special treat!
The Hummingbird Bakery Rainbow Cake
10-12 people (slice generously)
Level of Difficulty:
240g unsalted butter, room temperature
840g caster sugar
720g plain flour
3 tbsp baking powder
1/3 tsp salt
6 large eggs
720ml whole milk
1½ tsp vanilla extract
red food colouring
orange food colouring
yellow food colouring
green food colouring
blue food colouring
violet food colouring
3 cake tins, lined with baking parchment
FOR THE FROSTING:
1kg icing sugar, sifted
320g unsalted butter, at room temperature
100ml whole milk
1 tsp of vanilla extract
hundreds and thousands of edible sprinkles to decorate
- Preheat the oven to 170°C (325°F). Gas mark 3, and line the base of the cake tins with baking parchment.
- Put the flour, sugar, baking powder, salt and butter in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on slow speed until the ingredients are well mixed in and resemble fine breadcrumbs.
- Mix together the milk, vanilla extract and eggs by hand in a jug. With the whisk or mixer still on a low speed, pour three-quarters of the milk mixture into the dry ingredients and mix well, scraping down the sides of the bowl to make sure all the ingredients are fully incorporated. Add the rest of the milk mixture and beat again, now on a medium speed, until the batter is smooth.
- Divide the mixture equally in two halves and divide each half equally between three bowls. Add red food colour to the first bowl, orange to the second and yellow to the third. Add only ¼ tsp of colour at a time until you are happy with the shade. Mix well and pour each bowl of sponge mix into a prepared tin, spread to level. Bake all three in the oven for 18-20 minutes or until the sponges feel springy when you touch them. Leave to cool slightly before removing from the tin and placing on a wire rack to cool completely.
- A skewer inserted in the centre of the sponges should come out clean.
- Using the remaining cake ingredients, repeating the process to make three more sponges. Colour these green, blue and violet.
- To make the frosting, whisk the icing sugar and butter on a low speed using the electric whisk or in a freestanding mixer with a paddle attachment, until well combined and sandy in consistency. Add the vanilla extract to the milk and pour into the butter and icing sugar while still mixing on a low speed, then increase the speed to high and whisk the frosting until light and fluffy.
- When the sponges are cold, place the violet sponge on a cake board or plate and spread with a little frosting. Place the blue sponge on top. Continue layering this way following the colours of the rainbow. Once the sponges are stacked, spread a thin layer of frosting around the sides and over the top of the cake, keeping some frosting aside to finish the cake later. Place the cake in the fridge to set for 20 – 30 mins. This is called masking or doing a crumb coat.
- Once the masked cake is firm to touch, whip your remaining buttercream frosting again so it’s light and fluffy, then finish the cake by adding more frosting around the sides and top.
- Decorate with hundreds and thousands of rainbow sprinkles. Let it (and yourself) chill. Then… enjoy!
We’ve partnered up with The Hummingbird Bakery to offer you a yummy baking bundle!
You’ll receive £100 worth of The Hummingbird Bakery vouchers to use on their site PLUS we’re giving you £100 worth of Frugi vouchers to spend at welovefrugi.com.
For your chance to win simply enter your details below. Find our Terms & Conditions here.