Yummy birthday dessert recipes?!
ten points to the best answer!
Answers: My mom's birthday is this week and my philosophy is that you shouldn't work or make your own birthday treats, so i'm planning on surprising her with a dessert. I've tried looking online for recipes, but i can't find any good ones because i'm not sure what I'm lookign for. Could you send me a dessert recipe, or refer me to good ones? Please no pies!!
ten points to the best answer!
Ok. I really like to cook and impress a crowd. For your mother, I think she will like a really classic dessert. Here are a few recipes from martha stewart that I have tried that are really good! Sometimes its also fun to make a bunch of desserts too instead of just one!
This festive, delicious cake was conceived by John Baricelli, the manager of the prep kitchen at the television studio, for Martha's birthday.
Ingredients
Serves 8 to 10
1 pound (4 sticks) unsalted butter, plus more for bowl
3 cups cake flour, plus more for bowl
2 teaspoons baking powder
2 cups plus 1 tablespoon sugar
2 vanilla beans
1 cup whole milk
8 large egg whites
Pinch of salt
Amaretto Simple Syrup
2 cups John's Almond Swiss Meringue Buttercream
John's Almond Swiss Meringue
1/2 cup apricot jam
Directions
Preheat the oven to 350 degrees. Butter and flour a stainless-steel bowl that is 10 inches across and 4 1/2 inches deep; set aside. In a medium mixing bowl, sift together flour and baking powder; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, combine butter and 2 cups sugar. Split the vanilla beans lengthwise, and scrape the seeds into the bowl with the butter and sugar, reserving pods for another use. Beat on medium speed until light and fluffy, about 3 minutes. With the mixer on low speed, add the dry ingredients, alternating with milk, starting and ending with dry ingredients; scrape down sides twice.
In the clean bowl of electric mixer fitted with the whisk attachment, beat egg whites on high with salt until soft peaks form. Add the remaining 1 tablespoon sugar, and continue to beat until stiff glossy peaks form, 3 to 5 minutes. Whisk one-third of the beaten whites into the batter to lighten the mixture. Gently, but thoroughly, fold in remaining whites.
Pour batter into prepared bowl. Bake until golden brown and a cake tester inserted into the center comes clean, 1 hour and 30 minutes to 1 hour and 40 minutes. Remove to a rack to cool for 5 minutes. Invert onto the wire rack to cool completely.
Place cake on work surface flat-side down. Using a serrated knife, cut cake horizontally into 4 layers. The cake will be assembled in layers of decreasing size. Place the first (largest) layer on a cardboard cake round. Brush with simple syrup. Coat with a 1/4-inch-thick layer, about 1 cup, buttercream. Top with second layer. Brush with simple syrup. Spread apricot jam in an even layer over cake. Top with third layer. Brush with simple syrup. Coat with a 1/4-inch-thick layer, about 1/2 cup, buttercream. Top with remaining layer of cake. Brush the assembled cake with simple syrup. Lightly coat cake with a thin layer, about 1/2 cup, buttercream.
Pipe meringue onto cake with a medium-large star tip (.375-inch) to completely cover, pulling up as you pipe to form points. Using a small kitchen torch, lightly brown the meringue all over. Let cake stand at room temperature until ready to serve, up to 6 hours.
Perfect White Cake
6 Ratings (See All) | 1 Comments (See All)
Ingredients
Serves 12
18 tablespoons (2 sticks plus 2 tablespoons) unsalted butter, room temperature, plus more for pans
4 1/2 cups cake flour (not self-rising) plus more for pans
1 1/2 cups whole milk
9 large egg whites, lightly beaten
1 tablespoon pure vanilla extract
1/2 teaspoon almond extract
2 tablespoons baking powder
1 1/2 teaspoons salt
2 1/4 cups sugar
1 pint raspberries
5 to 6 cups Italian Meringue Buttercream for Perfect White Cake
Directions
Preheat oven to 350 degrees. Butter and flour three 9-by-2-inch round cake pans, tapping out excess flour; set aside.
In a medium bowl, stir together, milk, egg whites, and extracts. Into a second medium bowl, sift together the flour, baking powder, and salt; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium speed for 30 seconds. With machine running, gradually add the sugar. Continue beating until light and fluffy, about 2 minutes. Scrape down sides of bowl as necessary.
Add one-third of the flour mixture and one-third of the milk mixture, and beat on low speed until just incorporated. Add remaining flour and milk mixtures in 2 separate batches beating between additions to fully incorporate. Scrape down sides of bowl, and stir by hand to finish.
Divide batter evenly between prepared pans. Smooth surface with a rubber spatula. Bake until top of cake springs back when lightly pressed and a cake tester inserted in the center comes out clean, 25 to 30 minutes.
Let cakes cool in pans on wire racks for 5 minutes. Run a small metal spatula around the sides of the pan, and invert cakes onto greased racks. Reinvert cakes onto cooling rack. Let cool completely before filling.
Place one cake layer on a cake stand. Spread 3/4 cup buttercream evenly over top of cake. Sprinkle with a few raspberries. Top with a second layer. Repeat with a second layer. Top with third cake layer. Insert a few skewers into cake to keep cake from sliding. Spread remaining buttercream evenly over surface of cake. Decorate cake with raspberries. Remove skewers before serving.
Coconut Layer Cake
5 Ratings (See All) | 3 Comments (See All)
2 Recommend it 1 Say this is a favorite
1 Say this is for adventurous cooks 1 Say this is ideal for entertaining
From:
This recipe yields a six-layer cake. However, if you prefer the look of five layers, the extra cake layer makes a delicious snack.
Ingredients
Makes 3 six-inch layers
3/4 cup (1 1/2 sticks) unsalted butter, room temperature, plus more for pans
2 cups sifted cake flour, not self-rising, plus more for pans
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup superfine sugar
4 large egg yolks, lightly beaten
2/3 cup sour cream
1 teaspoon pure vanilla extract
Coconut Cream Filling
11 ounces (about 3 3/4 cups) sweetened angel-flake coconut
Seven Minute Frosting
Directions
Heat the oven to 350 degrees. Arrange two racks in the center of the oven. Line the bottom of three 6-by-2-inch buttered cake pans with parchment paper. Dust the bottom and the sides of the cake pans with flour, and tap out any excess. Sift together flour, baking powder, baking soda, and salt, and set the bowl aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-low speed until fluffy, 1 to 2 minutes. Gradually add sugar, and keep beating until the mixture is fluffy and light in color, about 3 minutes. Gradually drizzle in egg yolks, beating on medium-low speed between each addition until the batter is no longer slick. Beat until the mixture is fluffy again, about another 3 minutes.
Alternate adding flour mixture and sour cream to the batter, a little of each at a time, starting and ending with the flour mixture. Beat in vanilla. Divide the batter between the prepared cake pans. Bake until a cake tester inserted into the center of each cake comes out clean, 30 to 40 minutes, rotating the pans in the oven, if needed, for even browning. Transfer cake pans to wire racks to cool, about 15 minutes. Remove cakes from pans, and let cool completely on racks, tops up.
To assemble, remove parchment paper from the bottoms of cakes. Split each layer in half horizontally with a serrated knife. Set aside the prettiest dome; it will be used for the final layer. Place another domed layer, dome side down, on the serving platter. Sprinkle 2 to 3 tablespoons of flaked coconut over the cake. Spread a generous 1/2 cup coconut-cream filling over coconut flakes. Repeat sprinkling and spreading process on the remaining layers until all but the reserved domed layer are used. Top cake with the reserved domed layer. Transfer cake to the refrigerator to firm for 1 hour. Remove from the refrigerator, and frost the outside of cake with seven-minute frosting. Sprinkle remaining coconut flakes all over cake while frosting is soft; do not refrigerate. Cake can be left out at room temperature for several days.
1-2-3-4 Lemon Cake
13 Ratings (See All) | 2 Comments (See All)
From:
The name of this old-fashioned cake comes from the simple formula used for measuring the main ingredients: one cup butter, two cups sugar, three cups flour, and four eggs.
Ingredients
Makes 1 eight-inch-round layer cake
1 cup (2 sticks) unsalted butter, room temperature, plus more for pans
3 cups sifted all-purpose flour, plus more for pans
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups granulated sugar
4 large eggs, lightly beaten
1 1/4 cups buttermilk
1 1/2 teaspoons pure vanilla extract
Grated zest of 2 lemons
3 cups Lemon Curd
Sweetened Whipped Cream
12 ounces assorted fresh berries
Confectioners' sugar, for dusting
Directions
Heat oven to 350 degrees.arrange two racks in center of oven. Butter two 8-by-2-inch round cake pans; line bottoms with parchment paper. Dust bottoms and sides of pans with flour; tap out any excess.
In a large bowl, sift together flour, baking powder, baking soda, and salt.
In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium speed until softened, 1 to 2 minutes. Gradually add granulated sugar, beating on medium speed until lightened, 3 to 4 minutes; scrape down sides once or twice. Drizzle in eggs, a little at a time, beating after each addition until batter is no longer slick, about 5 minutes; stop once or twice to scrape down sides.
On low speed, alternately add flour mixture and buttermilk, a little of each at a time, beginning and ending with flour mixture. Beat in vanilla and lemon zest.
Divide batter evenly between the prepared pans. Bake 25 minutes, then rotate the pans in the oven for even browning. Continue baking until a cake tester inserted into the center of each cake comes out clean, 10 to 20 minutes more. Tra
I don't know how many people will be at your mother's birthday occasion but here is a simple dessert that is perfect to top off a nice meal - it's not too heavy - the dessert makes 4 servings so not a lot of leftovers and it tastes great. The center is custardy. It takes very little time to make and you can make it while your mother is busy digesting her dinner. I love to make this dessert because it's so easy.
STRAWBERRY KROPSUA - Serves 4
1 egg
1 1/4 T sugar
2/3 c milk
1/3 tsp vanilla
1/3 c flour
1/3 tsp oil
1/3 T powdered sugar
4 strawberries
Heat oven to 425o. Place a 7" cast iron skillet in the oven for 10 minutes while making the batter. Beat the egg and the 1 1/4 T sugar in a bowl with a mixer. Then add the milk and vanilla and continue to beat. Add the flour and incorporate with a wire whisk. Take the skillet out of the oven, brush the pan with oil and pour the batter into the pan. Bake in the oven for 20 minutes until fluffy and golden on the edges. Remove from the oven and let set 10 minutes. Slice each strawberry - not all the way through at the stem - so you can fan out one strawberry for each slice. Cut the Kropsua into 4 pie-shaped pieces, sprinkle with the powdered sugar and place one strawberry on top. (it falls when you take it out of the oven - it's supposed to do that. The center will be custardy.)
Very pretty to look at and nice to eat.
Enjoy!
foodnetwork.com have everything ur looking for and much much more.
I think what you're looking for is in this free ebook. It's a compilation of 490 award winning recipes and a free easy download.