Have you a Recipe for a Birthday Cake Please?!
Answers:
Yes I do !.!.!.!.!.!.!. here you go !.!.!.!.!.!.!. = )
Towering Birthday Cake
Chocolate Buttercream Frosting:
1 cup butter
1 cup shortening
3 cups confectioners' sugar
1/2 cup cocoa powder
2/3 cup milk
2 teaspoons orange extract
12 ounces mini semisweet chocolate chips
Yellow Layer Cake:
4 cups cake flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 pound butter (2 sticks), softened
1 1/2 cups sugar
4 eggs plus 2 yolks, well beaten
2 teaspoons vanilla extract
1 1/2 cups milk
Sugar Glaze:
1 cup sugar
1 cup water
1 tablespoon rum
For Chocolate Buttercream Frosting: In the bowl of an electric mixer, blend butter, shortening and sugar with the paddle attachment until creamy!. Add the cocoa to the butter mixture along with the milk and extract!. Continue to mix until well combined!. Turn off the mixer and gently fold in chocolate chips with a spatula!. Set frosting in the refrigerator to firm up to a spreadable consistency while the cake is prepared!.
Preheat oven to 350 degrees F!. Coat 2 (9-inch) round cake pans with nonstick cooking spray, including sides!. Cut a sheet of parchment paper to fit the pan bottoms and lay in place!. Then spray the paper!.
Sift together the flour, baking powder and salt, set aside!. In a large mixing bowl, cream the butter until smooth!. Gradually add the sugar and beat until light and fluffy!. Beat in the eggs, a little at a time!. Stir in the vanilla until well blended!. Scrape down the sides of the bowl!. Gradually mix in the dry ingredients in 3 batches, alternating with the milk!. Beat for 1 minute after each addition to incorporate the ingredients and strengthen the cake's structure!. Mix until the batter is smooth!.
Pour the batter into the prepared pans and smooth the surface with a spatula, the pans should be 2/3 full!. Place pans on the middle rack of the oven and bake for 20 to 25 minutes, or until a knife inserted in the center comes out clean and the cake springs back when touched!.
Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack, peel off the paper and let cool for at least 1 hour!. Level the tops of the cakes with a serrated knife if domed in the middle!. To divide each cake in half to give 4 layers: cut a vertical notch on the side of the cakes so you can easily line up the layers when assembling!. Place one hand flat on top and the serrated blade along the side of the cake!. Rotate the cake against the knife as you slice!. Carefully separate the layers and brush away any loose crumbs!. To make sugar glaze: combine sugar, water and rum in a small saucepan!. Boil for 2 to 3 minutes!. Brush the sugar glaze on the cake layers to moisten and add extra flavor!.
Put a cardboard cake round or plate on a lazy Susan; so it easier to turn and frost the cake!. Lay 1 cake layer on the plate!. With a metal spatula, spread about 1/2 cup of chocolate buttercream frosting on top of the base!. Carefully place another cake layer on top!. Do this for the remaining 2 layers!.
Frost the top and sides of the cake thoroughly!. Refrigerate for 45 minutes before decorating or cutting!.Www@FoodAQ@Com
Towering Birthday Cake
Chocolate Buttercream Frosting:
1 cup butter
1 cup shortening
3 cups confectioners' sugar
1/2 cup cocoa powder
2/3 cup milk
2 teaspoons orange extract
12 ounces mini semisweet chocolate chips
Yellow Layer Cake:
4 cups cake flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 pound butter (2 sticks), softened
1 1/2 cups sugar
4 eggs plus 2 yolks, well beaten
2 teaspoons vanilla extract
1 1/2 cups milk
Sugar Glaze:
1 cup sugar
1 cup water
1 tablespoon rum
For Chocolate Buttercream Frosting: In the bowl of an electric mixer, blend butter, shortening and sugar with the paddle attachment until creamy!. Add the cocoa to the butter mixture along with the milk and extract!. Continue to mix until well combined!. Turn off the mixer and gently fold in chocolate chips with a spatula!. Set frosting in the refrigerator to firm up to a spreadable consistency while the cake is prepared!.
Preheat oven to 350 degrees F!. Coat 2 (9-inch) round cake pans with nonstick cooking spray, including sides!. Cut a sheet of parchment paper to fit the pan bottoms and lay in place!. Then spray the paper!.
Sift together the flour, baking powder and salt, set aside!. In a large mixing bowl, cream the butter until smooth!. Gradually add the sugar and beat until light and fluffy!. Beat in the eggs, a little at a time!. Stir in the vanilla until well blended!. Scrape down the sides of the bowl!. Gradually mix in the dry ingredients in 3 batches, alternating with the milk!. Beat for 1 minute after each addition to incorporate the ingredients and strengthen the cake's structure!. Mix until the batter is smooth!.
Pour the batter into the prepared pans and smooth the surface with a spatula, the pans should be 2/3 full!. Place pans on the middle rack of the oven and bake for 20 to 25 minutes, or until a knife inserted in the center comes out clean and the cake springs back when touched!.
Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack, peel off the paper and let cool for at least 1 hour!. Level the tops of the cakes with a serrated knife if domed in the middle!. To divide each cake in half to give 4 layers: cut a vertical notch on the side of the cakes so you can easily line up the layers when assembling!. Place one hand flat on top and the serrated blade along the side of the cake!. Rotate the cake against the knife as you slice!. Carefully separate the layers and brush away any loose crumbs!. To make sugar glaze: combine sugar, water and rum in a small saucepan!. Boil for 2 to 3 minutes!. Brush the sugar glaze on the cake layers to moisten and add extra flavor!.
Put a cardboard cake round or plate on a lazy Susan; so it easier to turn and frost the cake!. Lay 1 cake layer on the plate!. With a metal spatula, spread about 1/2 cup of chocolate buttercream frosting on top of the base!. Carefully place another cake layer on top!. Do this for the remaining 2 layers!.
Frost the top and sides of the cake thoroughly!. Refrigerate for 45 minutes before decorating or cutting!.Www@FoodAQ@Com
1-2-3-4 BIRTHDAY CAKE
1 cup of butter
2 cups sugar
3 cups sifted Cake Flour
3 teaspoon baking powder
1/2 teaspoon salt
4 eggs
1 cup milk
1 teaspoon vanilla
1/2 teaspoon almond extract
1 cup milk
1 pkg of vanilla Jell-O pudding
Cream butter, gradually add sugar, creaming until light and fully!. (Beat 10 minutes on electric mixer or longer by hand!.) Sift flour with baking powder and salt!. Add eggs one at a time to creamed mixture, beating well after each addition!. Add flour mixture alternately with milk and flavoring, beating after each addition until smooth!. Add package of pudding and milk and mix well together!. Pour batter into three greased and floured nine-inch layer pans!. Bake at 350o for 25 to 30 minutes!. Cool in pans for 10 minutes, remove from pans and finish cooling on racks!. If the cake is to go, set in freezer for 30 minutes to allow the cake to set properly!.
If using a bundt pan, grease and flour the pan as normal!. Bake at 350o for 1 hour!. Note: If you are making a rum cake and decide to top the cake with chopped nuts, place them in bottom of your greased bundt pan before pouring in the batter!.
FROSTING
2 - 8 oz of cream cheese
2 - 16 oz boxes of powdered sugar
1 tsp vanilla extract
Cream the cheese, make sure it is soft!. Add in powdered sugar to cheese!. This frosting can easily be flavored by adding cocoa to make it chocolate, colored and various flavorings added!.
SPECIAL TIPS & POINTERS (guard these with your life)
A trick I always do is before I do anything I separate the egg whites and beat them until stiff!. This keeps the cake from getting heavy!. Follow the rest of the recipe as given!. Fold in yolks with egg whites!. Another trick is the scoop the batter up the sides of the cake this will allow it to rise in the middle without making the cake too high in the middle!. Don't be afraid to cut off part of the cake to get the layers level!. Remember if it is too high you are going to have a hard time frosting the cake!.
CARAMEL FROSTING
1/2 cup sugar
2 1/2 cups sugar
1/2 cup cream
1 tbl of flour
1 stick of butter
In two separate boilers, one start the 1/2 cup sugar, in the other the remaining sugar and cream, the 1/2 sugar with slowly start to melt and turn brown, make sure it is totally dissolved and don't let it brown!. In the other pot at the same time the other mixture should come to a boil!. Add the two together being careful to stir at the same time!. Once it is all mixed together, stir in the flour!. Add stick of butter!. Mix well and allow it to chill!. You will love this frosting because you are really letting it run over the cake!. Place some in between each layer!. Once they are stacked pour it over the entire cake!. You will probably have to use a spatula to make sure you get it over the entire cake!. A trick I always use is I place the cake on my cooling rack and position it over the sink; this way the excess will run into the sink and the clean up will be kept to a minimumWww@FoodAQ@Com
1 cup of butter
2 cups sugar
3 cups sifted Cake Flour
3 teaspoon baking powder
1/2 teaspoon salt
4 eggs
1 cup milk
1 teaspoon vanilla
1/2 teaspoon almond extract
1 cup milk
1 pkg of vanilla Jell-O pudding
Cream butter, gradually add sugar, creaming until light and fully!. (Beat 10 minutes on electric mixer or longer by hand!.) Sift flour with baking powder and salt!. Add eggs one at a time to creamed mixture, beating well after each addition!. Add flour mixture alternately with milk and flavoring, beating after each addition until smooth!. Add package of pudding and milk and mix well together!. Pour batter into three greased and floured nine-inch layer pans!. Bake at 350o for 25 to 30 minutes!. Cool in pans for 10 minutes, remove from pans and finish cooling on racks!. If the cake is to go, set in freezer for 30 minutes to allow the cake to set properly!.
If using a bundt pan, grease and flour the pan as normal!. Bake at 350o for 1 hour!. Note: If you are making a rum cake and decide to top the cake with chopped nuts, place them in bottom of your greased bundt pan before pouring in the batter!.
FROSTING
2 - 8 oz of cream cheese
2 - 16 oz boxes of powdered sugar
1 tsp vanilla extract
Cream the cheese, make sure it is soft!. Add in powdered sugar to cheese!. This frosting can easily be flavored by adding cocoa to make it chocolate, colored and various flavorings added!.
SPECIAL TIPS & POINTERS (guard these with your life)
A trick I always do is before I do anything I separate the egg whites and beat them until stiff!. This keeps the cake from getting heavy!. Follow the rest of the recipe as given!. Fold in yolks with egg whites!. Another trick is the scoop the batter up the sides of the cake this will allow it to rise in the middle without making the cake too high in the middle!. Don't be afraid to cut off part of the cake to get the layers level!. Remember if it is too high you are going to have a hard time frosting the cake!.
CARAMEL FROSTING
1/2 cup sugar
2 1/2 cups sugar
1/2 cup cream
1 tbl of flour
1 stick of butter
In two separate boilers, one start the 1/2 cup sugar, in the other the remaining sugar and cream, the 1/2 sugar with slowly start to melt and turn brown, make sure it is totally dissolved and don't let it brown!. In the other pot at the same time the other mixture should come to a boil!. Add the two together being careful to stir at the same time!. Once it is all mixed together, stir in the flour!. Add stick of butter!. Mix well and allow it to chill!. You will love this frosting because you are really letting it run over the cake!. Place some in between each layer!. Once they are stacked pour it over the entire cake!. You will probably have to use a spatula to make sure you get it over the entire cake!. A trick I always use is I place the cake on my cooling rack and position it over the sink; this way the excess will run into the sink and the clean up will be kept to a minimumWww@FoodAQ@Com
Chocolate Cream Filled Cake!.
FILLING
1/4 cup granulated sugar
1 pkg!. (8 oz!.) cream cheese, softened
1 large egg
1 teaspoon vanilla extract
CAKE
2 cups all-purpose flour
1 1/2 cups granulated sugar
1 cup water
1/2 cup NESTLé? TOLL HOUSE? Baking Cocoa
1/2 cup (1 stick) butter (we recommend LAND O LAKES? Butter), softened
3 large eggs
1 1/4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon vanilla extract
GLAZE
2 ozs!. (1 bar) NESTLé? TOLL HOUSE? Premier White Baking Bars, broken into pieces
2 teaspoons vegetable shortening, divided
1/4 cup NESTLé? TOLL HOUSE? Semi-Sweet Chocolate Morsels
Directions:
PREHEAT oven to 350° F!. Grease and flour 12-cup Bundt? pan!.
FOR FILLING:
COMBINE sugar, cream cheese, egg and vanilla extract in small mixer bowl for 2 to 3 minutes!. Beat at low speed for 2 to 3 minutes, scraping bowl often, until smooth!.
FOR CAKE:
COMBINE flour, sugar, water, cocoa, butter, egg, baking powder, baking soda, and vanilla extract in large mixer bowl!. Beat on low speed, scraping bowl often, until ingredients are moistened!. Beat on high speed for 2 to 3 minutes scraping bowl often, until smooth!. Pour 3 cups batter into prepared pan!. Spoon filling over batter without touching sides of pan; cover with remaining batter!.
BAKE for 50 to 60 minutes or until toothpick inserted in center comes out clean!. Cool in pan for 30 minutes, invert onto wire rack to cool completely!. Drizzle with Glaze!.
FOR GLAZE:
MELT baking bar and 1 teaspoon shortening in 1-quart saucepan over low heat, stirring constantly, until melted!. Drizzle over cooled cake!. Let stand until firm!. Repeat with remaining shortening and morsels!. Store refrigerated!.Www@FoodAQ@Com
FILLING
1/4 cup granulated sugar
1 pkg!. (8 oz!.) cream cheese, softened
1 large egg
1 teaspoon vanilla extract
CAKE
2 cups all-purpose flour
1 1/2 cups granulated sugar
1 cup water
1/2 cup NESTLé? TOLL HOUSE? Baking Cocoa
1/2 cup (1 stick) butter (we recommend LAND O LAKES? Butter), softened
3 large eggs
1 1/4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon vanilla extract
GLAZE
2 ozs!. (1 bar) NESTLé? TOLL HOUSE? Premier White Baking Bars, broken into pieces
2 teaspoons vegetable shortening, divided
1/4 cup NESTLé? TOLL HOUSE? Semi-Sweet Chocolate Morsels
Directions:
PREHEAT oven to 350° F!. Grease and flour 12-cup Bundt? pan!.
FOR FILLING:
COMBINE sugar, cream cheese, egg and vanilla extract in small mixer bowl for 2 to 3 minutes!. Beat at low speed for 2 to 3 minutes, scraping bowl often, until smooth!.
FOR CAKE:
COMBINE flour, sugar, water, cocoa, butter, egg, baking powder, baking soda, and vanilla extract in large mixer bowl!. Beat on low speed, scraping bowl often, until ingredients are moistened!. Beat on high speed for 2 to 3 minutes scraping bowl often, until smooth!. Pour 3 cups batter into prepared pan!. Spoon filling over batter without touching sides of pan; cover with remaining batter!.
BAKE for 50 to 60 minutes or until toothpick inserted in center comes out clean!. Cool in pan for 30 minutes, invert onto wire rack to cool completely!. Drizzle with Glaze!.
FOR GLAZE:
MELT baking bar and 1 teaspoon shortening in 1-quart saucepan over low heat, stirring constantly, until melted!. Drizzle over cooled cake!. Let stand until firm!. Repeat with remaining shortening and morsels!. Store refrigerated!.Www@FoodAQ@Com
try goin on google!.!.!. type in cake recipes ( obviously ) that way you can find a recipe thats more to your wants!.!. sorry im not really a cookerWww@FoodAQ@Com