HELP ME!!!!!! i need CAKE HELP!!!!!! please READ ME!!?!
the reason i dont want that cake is because its to weddingish for my party cause the whole party is gonna be like FUN!!! and then the cake is gonna be like we are at some kinda wedding
so if u find a cake these are some tips
-not to busy
-sophisticated but not to sophisticated (i soooo spelled that wrong
- kidish but not like a four year old do it for lets say a 14 or 15 year old
-colors
- and AMAZING!!!
THANX!!!
p.s if u can recommend a flavor like white cake with pinapple filling that will be great and i need it to be atleast 3 layers cause i have a lot of ppl coming
Answers: ok im having a luau birthday party in my backyard and so i need a cake im getting it made by a professional so if you guys can just show me a cake like this one http://www.hawaiianweddings.net/S11_new.... not like this one but if you guys can show me a picture of a cake that i can show to the cake maker person than i would LUV YA!!!!
the reason i dont want that cake is because its to weddingish for my party cause the whole party is gonna be like FUN!!! and then the cake is gonna be like we are at some kinda wedding
so if u find a cake these are some tips
-not to busy
-sophisticated but not to sophisticated (i soooo spelled that wrong
- kidish but not like a four year old do it for lets say a 14 or 15 year old
-colors
- and AMAZING!!!
THANX!!!
p.s if u can recommend a flavor like white cake with pinapple filling that will be great and i need it to be atleast 3 layers cause i have a lot of ppl coming
Go to the Food Network website, and look at the tv show "ACE OF CAKES" .... They have the most unusual, coolest cakes you've ever seen!
google Luau cake and there are lots of really interesting cake recipes and ideas for decorating. google.com
Your link doesn't work...
Italian Wedding Cake
1/2 cup buttermilk
1 teaspoon baking soda
1 teaspoon salt
1/2 cup shortening
1/2 cup margarine
2 cups white sugar
5 egg yolks
1/4 teaspoon almond extract
1 teaspoon vanilla extract
2 cups all-purpose flour
5 egg whites
1/2 cup drained crushed pineapple
1/2 cup flaked coconut
1 cup chopped pecans
3/4 cup butter, softened
1 (8 ounce) package cream cheese, softened
4 cups confectioners' sugar
2 teaspoons vanilla extract
1 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8 inch pans. Combine the buttermilk, baking soda and salt. Set aside.
In a large bowl, cream together the shortening, margarine and sugar until light and fluffy. Beat in the egg yolks one at a time, then stir in 1 teaspoon vanilla and almond extract.
Beat in the buttermilk mixture alternately with the flour, mixing just until incorporated. In a separate bowl, beat the egg whites until they form stiff peaks. Gently fold the egg whites into the batter. Stir in pineapple, coconut and 1 cup pecans.
Pour batter evenly into prepared pans. Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow cake layers to cool 10 minutes in pans, then turn out onto wire racks to cool completely.
To make the frosting: Cream together the butter, cream cheese and confectioners' sugar until blended. Stir in 2 teaspoons vanilla and 1 cup pecans. If frosting is too stiff to spread, stir in milk a teaspoon at a time until it reaches desired consistency.
http://allrecipes.com/Recipe/Italian-Wed...
Here;s a ides have a cake with a hole fill the hole with blue jello ( sea) and put Little ppl in it and make a volleyball net out of airheads and stuff like that.
Hope I helped!'
-Miley;s #1 fan
http://images.google.com/imgres?imgurl=h...
Use this recipe....very tropical!
Hummingbird Cake
Cake:
3 cups all-purpose flour
2 cups granulated sugar
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. salt
2 cups chopped ripe bananas
1 cup drained crushed pineapple
1 cup vegetable oil
2 large eggs, beaten
1 1/2 tsp. vanilla extract
1 cup (4 ounces) finely chopped pecans
Icing:
8 ounces cream cheese, at room temperature
1/2 cup (1 stick) butter, at room temperature
1 pound confectioners' sugar (about 4 1/2 cups sifted)
1 tsp. vanilla extract
To make the cake, position racks in the center and bottom third of the oven and preheat to 350°. Lightly butter two 9" round cake pans, sprinkle evenly with flour and tap out the excess. (If you wish, butter the pans, line the bottoms with rounds of parchment paper, then flour the pans and tap out the excess.)
Sift the flour, sugar, baking soda, cinnamon and salt into a bowl. In another bowl, stir or whisk the bananas, pineapple, oil, eggs and vanilla until combined. Do not use an electric mixer. Pour into the dry mixture and fold together with a large spatula just until smooth. Do not beat. Fold in the pecans. Spread evenly into the pans.
Bake until the cake springs back when pressed in the center, 30 to 35 minutes. Transfer the cakes to wire racks and cool for 10 minutes. Invert the cakes onto the racks (remove the parchment paper now if using). Turn right side up and cool completely.
To make the icing: Using an electric mixer on high speed, beat the cream cheese and butter in a large bowl until combined. On low speed, gradually beat in the sugar, then the vanilla, to make a smooth icing.
Place 1 cake layer, upside down on a serving platter. Spread with about 2/3 cup of the icing. Top with the second layer, right side up. Spread the reaming icing over the top and sides of the cake. The cake can be prepared up to 1 day ahead and stored, uncovered in the refrigerator. Let stand at room temperature 1 hour before serving
You could do a volcano/lava cake, that'd be pretty cool looking!
