Cake for a 16 yo Birthday-girl?!


Question: as above, just an easy one that I can make in a few hours..Thanks!! :)


Answers: as above, just an easy one that I can make in a few hours..Thanks!! :)

ok. send my birthday regards to her.

Chocolate Cake by chef Donna Dooher

http://www.foodtv.ca/recipes/recipedetai...

Yield: 8Ingredients:

Milk Chocolate Ganache, recipe follows
Butter and flour, for springform pan
2 cups pastry flour (500 mL)
3/4 cup cocoa powder (175 mL)
1 1/2 tsp baking soda (7 mL)
1/2 tsp salt (2 mL)
1 cup unsalted butter, room temperature (250 mL)
2 cups sugar (500 mL)
4 x eggs
1/2 cup plus 2 ounces buttermilk (125 mL plus 60 mL)
1/2 cup plus 2 ounces brewed coffee (125 mL plus 60 mL)
1 tsp vanilla extract (5 mL)
Chocolate Ribbon, recipe follows

Directions:

Preheat the oven to 325 degrees F (160 degrees C).

Butter and flour the springform pan.

Sift the flour, cocoa, baking soda and salt 3 times, and set aside.

Cream the butter with the sugar until light and fluffy.

Add the eggs one at a time, beating well after each addition.

Combine the buttermilk, coffee and vanilla extract.

Mix in one third of the dry ingredients, then half the wet ingredients.

Repeat with the remaining dry and wet ingredients, finishing with dry.

Pour the batter into the prepared cake pan.

Bake for 1 hour, until a skewer inserted in the middle of the cake comes out clean.

Remove the cake from the pan after 15 minutes. Cool completely.

Cut the cake into two layers.

Sandwich the whipped Ganache between the two layers and spread more Ganache on the top and sides of the cake.

Wrap the chocolate-covered acetate around the cake, chocolate side in, overlapping the ends slightly.

Refrigerate the cake until the chocolate in the ribbon has set.

Carefully remove the acetate before serving.


Irish Cream Cheesecake by Chef Anna Olson

http://www.foodtv.ca/recipes/recipedetai...

Yield: 10Ingredients:
Crust
3/4 cup graham cracker crumbs
1/2 cup regular oats (not quick cook)
1/4 cup light brown sugar, packed
1/4 cup unsalted butter, melted
1/2 tsp vanilla extract
Filling
2 cups whipping cream
6 oz semisweet chocolate, chopped
1 lb. cream cheese at room temperature
3/4 cup sugar
1 tbsp cornstarch
1/2 cup Irish Cream liqueur
2 x large eggs
Brickle Almond Garnish
1 tbsp egg white
1/2 cup whole almonds, lightly toasted
1/3 cup sugar
1/4 cup honey
1/2 tsp ground cinnamon
1/2 tsp salt

To Assemble
For crust, preheat oven to 350 °F and grease a 9-inch springform pan. Pulse graham crumbs, oats and brown sugar in a food processor until oats have been roughly cut.

Add melted butter and vanilla extract and pulse until an even texture. Press into bottom of prepared pan and bake for 7 minutes. Allow to cool while preparing filling.

For filling, reduce oven temperature to 325 °F. Heat cream to just below a simmer. Pour hot cream over chopped chocolate and whisk gently until smooth and set aside. In a bowl using electric beaters or with a mixer fitted with the paddle attachment, beat cream cheese until fluffy, scraping the sides of the bowl often. While beating, slowly pour in sugar, again scraping the bowl often. Beat in cornstarch. By this time the filling should be looking a little more fluid. Slowly pour in Irish Cream and beat in eggs, one at a time. Pour chocolate mixture into cheesecake filling and blend well.

Scrape filling into pan and bake for 30 minutes. Without opening the oven door, turn off the oven and leave cheesecake in another 30 minutes. Remove, let cool to room temperature, then chill overnight.

For brickle Almond Garnish, preheat oven to 350 °F. Whisk egg white until frothy. Add remaining ingredients and toss until almonds are evenly coated. Spread onto a parchment-lined baking sheet and toast for 20 minutes, stirring occasionally until sugar has browned. Allow to cool. Break apart almonds and chop in a food processor. Remove springform ring and bottom and place cheesecake on a serving plate. Press the ground brickle onto the sides of the cake and chill until ready to serve.


White Chocolate Cloud Cake by Chef Anna Olson
http://www.foodtv.ca/recipes/recipedetai...

Yield: 12Ingredients:
Cake
9 oz white chocolate, chopped
1/2 cup unsalted butter
2 x whole large eggs
4 x large eggs, separated
1/2 cup icing sugar, sifted
2 tsp finely grated lemon zest
Topping
1 1/2 cups whipping cream
1/4 cup icing sugar
1 tbsp skim milk powder
1 tsp vanilla extract
2 cups fresh strawberries hulled and halved or quartered
icing sugar and white chocolate shavings for garnish

To Assemble
For cake, preheat oven to 350 °F and line the bottom of an ungreased 9-inch springform pan with parchment paper.

Melt the chopped white chocolate in a microwave on medium heat, stirring every 10 seconds until melted. Cut butter into pieces and set on top. Cover dish and allow to melt in while preparing eggs. Whip whole eggs, egg yolks and ? cup icing sugar with electric beaters until pale and fluffy. Stir chocolate mixture to incorporate butter and fold into egg mixture. Stir in lemon zest. In a separate bowl, whip whites with remaining icing sugar until they hold a medium peak.

Fold a third of the whites into chocolate mixture and then fold in remaining two thirds. Spread into prepared pan and bake for 35 to 45 minutes, until top of cake is an even golden brown colour. Let cake cool completely. Don’t worry if the cake falls in the center – it’s supposed to (leaves more room for cream!). To remove from pan, gently run a knife around the outside edge of the cake and loosen pan. Peel off parchment and place on a platter.

For cream whip cream with icing sugar until it holds a medium peak. Fold in skim milk powder and vanilla and spoon over cake. Arrange strawberries on top and dust generously with icing sugar before serving. To create white chocolate shavings, use a vegetable peeler to scrape curls or shavings of white chocolate (the softer the chocolate, the bigger the shavings).

Cake can be made a day in advance and can be assembled up to 6 hours ahead of serving.



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I always do the Betty Crocker devil's food cake. With sprinkles ;)

You can make any cake in a few hours.

I would suggest a cake of any well liked flavour with any great tasting icing or being that she is now 16 and more mature
an ice cream cake or pie from Baskin Robins.with the Happy Birthday on top, and some fresh and delicious fruit salad with it.
Need only one large candle at this age or the number 1 and 6 on top.
Have a Sweet Sixteen Happy Birthday.

cupcakes
with a frosting topping bar to top your own
select frosting
sprinkles
gummi fruit
chocolate or flavored chips
things like this are fun at a birthday party





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