Cake? fast help needed pleaseee?!
Cake? fast help needed pleaseee?
where can i find a recipe for a basic birthday cake and icing? just like youd buy from the store but i'm making it homemade.thakn you so much!!
Additional Details1 day ago
no mix invloved here.
Answers: 1 day ago
no mix invloved here. 1 1/2 cups unsalted butter (3 sticks), at room temperature, plus more for preparing the pan
2 1/4 cups sugar
3 cups cake flour, sifted, plus more for preparing the pans
1 tablespoon baking powder
3/4 teaspoon fine salt
1 cup whole milk, at room temperature
1 1/2 teaspoon vanilla extract, at room temperature
6 large egg whites, room temperature
About 4 to 6 cups VANILLA FROSTING or CHOCOLATE FROSTING, recipes follow
Food coloring (optional)
Enough candles to equal the age of the birthday celebrant
Lightly butter and flour two 9 x 1 1/2-inch round cake pans. Position a rack in the middle of the oven and preheat to 350 degrees F.
In a standing mixer fitted with the paddle attachment, cream the butter at low speed until smooth, about 1 minute. Slowly add the sugar and mix until just incorporated. Raise the speed to high and mix until light and fluffy, about 10 minutes. (Occasionally turn the mixer off, and scrape the sides of the bowl down with a rubber spatula.)
Meanwhile, sift the flour, baking powder, and salt together into a large bowl. In a small bowl, whisk together the milk and vanilla.
Reduce the mixer's speed to low. Alternately add the flour mixture and milk mixture, waiting for each to be fully incorporated before adding the next (scrape the bowl down occasionally). Raise the speed to medium and mix briefly until a smooth batter is formed. Transfer the batter to a large bowl.
Thoroughly clean the bowl of the mixer and place the egg whites inside. Using the whisk attachment, whip the egg whites on high speed, until stiff peaks are formed.
Working in 3 batches, using a rubber spatula, fold the egg whites into the batter, until just incorporated.
Divide the cake batter evenly between the prepared cake pans. Place the pans on the middle oven rack evenly spaced apart. Bake, rotating the pans halfway through the cooking, until golden brown and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes.
Remove the cakes from the oven and run a knife around the edges to loosen them from the sides of the pans. One at a time, invert the cakes onto a plate and then re-invert them onto a cooling rack, rounded-sides up. Let cool completely.
Frost the cake. Place one layer, rounded-side down, in the middle of a rotating cake stand. (If using the vanilla frosting, reserve about 1 to 2 cups for coloring and decorating.) Using a palette knife or offset spatula spread about half of the frosting all over the cake. (Spread enough frosting over the top to make a 1/4-to-1/2-inch layer.) Carefully set the other layer on top, rounded-side up, and spread all over with the remaining frosting.
If coloring the vanilla frosting, place the reserved frosting in a medium bowl and stir in the food coloring, little by little, until the desired color is reached. Transfer the colored frosting to a pastry bag with small, round or fluted tip, or a plastic baggie with a small portion of a corner cut off.
Using the colored frosting, creatively write "Happy Birthday" to whomever and decorate the edges in fringes and whirls, if desired. Serve immediately with lit candles or store at room temperature or in the refrigerator covered with a cake or pie lid. (If storing the cake in the refrigerator, remember to remove it several hours before serving, to bring it to room temperature.)
Vanilla Frosting:
1 1/2 pounds unsalted butter, at room temperature
4 1/2 cups confectioners' sugar
1/2 cup plus 1 tablespoon whole milk, at room temperature
1 tablespoon plus 3/4 teaspoon vanilla extract, at room temperature
1 1/2 tablespoons freshly squeezed lemon juice
1/2 teaspoon finely grated lemon zest
In a standing mixer fitted with the paddle attachment, or with a hand-held electric mixer, combine the butter and sugar and mix on low until incorporated. Raise the speed to high and mix until light and fluffy, about 10 minutes. (Occasionally turn the mixer off, and scrape the sides of the bowl down with a rubber spatula.)
Meanwhile, in a small bowl, whisk together the milk, vanilla, lemon juice, and zest.
Reduce the speed of the mixer to low. Add the milk mixture in 3 batches, waiting for each batch to be fully incorporated before adding the next (scrape the bowl down occasionally). Raise the speed to high and mix briefly until fluffy. Use as desired. May be stored, covered, in the refrigerator for 3 days.
Yield: about 6 cups
Chocolate Frosting:
1 pound semi-sweet chocolate, roughly chopped
1 1/2 cup heavy cream
1/3 cup dark corn syrup, plus more to taste
Put the chocolate in a large bowl and set aside.
In a small saucepan, whisk together the cream and corn syrup and bring to a boil. Pour the cream mixture over the bowl of chocolate and immediately whisk until smooth. Set aside to cool completely, about 1 hour.
Transfer the chocolate mixture to the bowl of a standing electric mixer, or with a hand-held mixer and whip on high speed until creamy and fluffy. Use as desired. May be stored covered in the refrigerator for up to 1 week.
Yield: about 4 cups
Good luck! buy a box of cakemix nd follow the instructions on the back here are some quick links for you!!!!!!!!!!!
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http://rds.yahoo.com/_ylt=a0geu.x.4ytg8c... baskin robbins marthastewart.com or google/yahoo it I agree with xnolongerastoryx.. thats the best way to go if you want FAST results.. I make them all the time..they come out great! For the cake:
18 tablespoons (2 1/4 sticks) unsalted butter, at room temperature
3 cups sugar
6 extra-large eggs, at room temperature
8 ounces (about 1 cup) sour cream, at room temperature
1 1/2 teaspoons pure vanilla extract
1 lemon, zested
3 cups all-purpose flour
1/3 cup cornstarch
1 teaspoon kosher salt
1 teaspoon baking soda
For the frosting:
3/4 pound (3 sticks) unsalted butter, at room temperature
3 pounds confectioners' sugar, sifted
9 tablespoons milk
3 teaspoons pure vanilla extract
14 drops pink food coloring (rose petal shade)
Pink and white candy, for decorating
Preheat the oven to 350 degrees F.
Butter and flour a 9-inch cake pan, a 6-inch cake pan, and a 3-inch cake pan.
To make the cake, cream the butter and sugar on medium-high speed in the bowl of an electric mixer fitted with a paddle attachment until light and fluffy, about 5 minutes. On medium speed, add the eggs, 2 at a time, then the sour cream, vanilla, and lemon zest, scraping down the bowl as needed. Mix well. Sift together the flour, cornstarch, salt, and baking soda. With the mixer on low speed, slowly add the flour mixture to the butter mixture and stir just until smooth. Finish mixing by hand to be sure the batter is well mixed. Proportionately divide the batter between the 3 cake pans. Smooth the tops with a spatula, and bake as follows: the 9-inch pan for 45 minutes, the 6-inch pan for 35 to 40 minutes and the 3-inch pan for 30 minutes, or until a toothpick comes out clean in each cake. Cool in the pans to room temperature.
For the frosting, cream the butter in the bowl of an electric mixer fitted with the paddle attachment. Add the confectioners' sugar, milk, and vanilla extract. Mix on low speed for 1 to 2 minutes, until thickened. Add the food coloring and turn the mixer off. Using a spatula, fully incorporate the color into the frosting.
Frost each cake separately, saving some frosting for decoration. Chill the cakes before stacking.
Place the 9-inch cake on a plate. Center the 6-inch cake on top of the 9-inch cake. Center the 3-inch cake on top of the 6-inch cake.
For the decoration, pipe or spoon the remaining frosting around the base of each cake and around the top edge of the 3-inch cake. Finish decorating with the pieces of candy. allrecipes.com Once the cake is cooled, slice off any cake that rises high ( cakes rise high when there is too much batter in the pan, then invert each layer so both tops of cake are now the middle. Wah lah, a flat cake easy to frost.