Easy Bake Birthday Cake and Frosting
June 19, 2010 by Firehouse Chef
Filed under Baked, Buffet, Dessert, Easy, New Recipes
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Easy Bake Birthday Cake and Frosting - This moist, melt in your mouth, birthday cake recipe, is a butter pecan cake, topped with a sensational, molasses buttercream. Ideal for adult birthdays, as it quite unique and different from the traditional, yet still decadently delicious! A one-of-a-kind, quick and easy recipe for birthday cake.
Prep Time: 15 mins |
Ingredients to make Easy Bake Birthday Cake and Frosting
2-3/4 cups (675 mL) cake-and- pastry flour
2 tsp (10 mL) baking powder
3/4 tsp (4 mL) baking soda
1/4 tsp (1 mL) salt
1 cup (250 mL) unsalted butter, softened
1-2/3 cups (400 mL) granulated sugar
4 eggs
1/3 cup (75 mL) dark rum
1/2 tsp (2 mL) vanilla
1 cup (250 mL) buttermilk
1-1/2 cups (375 mL) finely chopped pecans
Molasses Buttercream:
3 egg whites
2/3 cups (150 mL) granulated sugar
1-1/4 cups (300 mL) unsalted butter, softened
2 tsp (10 mL) fancy molasses
1/2 tsp (2 mL) vanilla
Directions to make Easy Bake Birthday Cake and Frosting
In bowl, whisk together flour, baking powder and soda, and salt. Grease two 9-inch/23 cm round cake pans. Line bottoms with parchment paper; flour sides.
In large bowl, beat butter until light and creamy. Beat in sugar, 1/3 cup (75 mL) at a time, on high speed until light and fluffy, about 3 minutes. Beat in eggs, 1 at a time; beat in rum and vanilla (mixture may look curdled but will come together). Gradually mix in flour mixture and buttermilk, making three additions of flour mixture and two of buttermilk.
Divide between cake pans, smoothing tops. Bake in centre of 350F/180C oven until tester inserted in centre comes out clean, 35 to 40 minutes.
Let cool on rack for 10 minutes. Slide knife around edges and remove from pans; peel off paper. Let cool on rack.
Molasses Buttercream: In heatproof bowl, whisk egg whites with sugar until frothy. Place over saucepan of boiling water; cook, whisking, until thermometer registers 110F/43C or finger can remain in mixture for no longer than 10 seconds, 1 to 2 minutes.
Beat with heavy-duty or stand mixer until cool, 7 to 10 minutes. Beat in butter, 1/4 cup (60 mL) at a time, until silky; beat in molasses and vanilla. Trim top of cake layers until level; spread with buttercream.
Chocolate Vegan Cake Recipe
June 2, 2010 by dataentry2
Filed under Baked, Dessert, Easy, New Recipes
This recipe was adopted to satisfy the vegan appetite. It will yield a 9×12 cake pan.
Cake Ingredients to make Chocolate Vegan Cake Recipe:
- 2 c. all purpose flour
- 1 tsp. baking soda
- 1 1/2 tsp. baking powder
- 1/2 tsp salt (1/4 tsp if using salted margarine)
- 1 c. unsweetened baking cocoa
- 2 Tbsp organic cornstarch (all non-organic cornstarch is GMO)
- 1 c. soft vegan margarine
- 1 2/3 cup sugar
- 1 1/3 cup water
- 1 tsp vanilla
- 1/2 cup almond milk + 2 Tbsp lemon juice
- Frosting: Use a double recipe of Chocolate Fudge Frosting
Cake Directions to make Chocolate Vegan Cake Recipe:
- Preheat the oven to 350 degrees & oil 2 9″ round cake pans. Dust with flour and set aside
- Combine dry ingredients in a bowl and set aside
- Mix almond milk and lemon juice and set aside
- Cream vegan margarine and sugar together until light and fluffy
- Beat in the almond milk, water and vanilla
- Stir in dry ingredients just until mixed (batter should be smooth). DO NOT overmix
- Spread evenly in pans
- 9″ rounds bake for 25 - 30 minutes, 9″x12″ sheet cake bakes for 35 - 40 minutes, or until a toothpick inserted into center comes out clean
- Run a knife around the edges, and invert pans onto cooling racks. They should drop out easily. If not, lay a cold wet dish towel over the bottom of the cake pan until the cake comes out
- When cakes are completely cooled, frost with a double recipe of Chocolate Fudge Frosting
- Optional: Frost the top of the bottom layer (1/8 - 1/4 inch thick). Then spread 1 cup thick raspberry or strawberry jam, or orange marmelade, leaving a 1/2 inch border on the outside. Then place the top cake layer and finish frosting the cake. Clean off any jam that spills out the sides.
Cake Frosting Tips:
- To make cake easier to frost, refridgerate or even freeze cakes overnight, so they’ll be very firm
- The frosting should be very creamy and spreadable, but not runny. If it’s too stiff, it won’t spread easily and will pick up lots of crumbs.
- To make frosting more spreadable: Warm up stiff frosting a little by placing the bowl into another bowl of warm water for a minute
- OR: Beat in up to 1 Tbsp almond milk
- To prevent crumbs getting mixed into your frosting, spread a very thin layer over the cake, then refrigerate for 1/2 hr to firm the frosting and seal in any crumbs. Then frost as usual
- If your cake breaks into 2 or 3 pieces (like ours did), don’t panic. Fit the pieces together on the cake plate, then frost as usual. Nobody will ever know!
- To end up with a clean cake plate, place a collar of waxed paper under the edge of the cake, and pull it out when you’re done frosting
Three Layer Chocolate Birthday Cake
October 21, 2009 by Firehouse Chef
Filed under Baked, Buffet, Dessert, Dinner, Easy, New Recipes
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Three Layer Chocolate Birthday Cake - These oh so decadent, three layer, choclate birthday cake is so moist and delicious. Boxed devils food cake mix provides the base and then we added even more chocolate and sour cream before oven baking in layers. A little raspberry jam added to the chocolate frosting adds a fresh touch.
Prep Time: 10 mins |
Ingredients to make Three Layer Chocolate Birthday Cake
1 box devil’s food cake mix (1 pound 2.25 ounces)
1 cup water
1/3 cup vegetable oil
3 large eggs
1 teaspoon vanilla extract
1 cup sour cream
2 12-ounce packages semisweet chocolate chips (4 cups)
1/2 cup seedless raspberry jam
3 tablespoons unsalted butter
2 cups powdered sugar
Directions to make Three Layer Chocolate Birthday Cake
Image Source: kosabe
Beautiful Butterfly Cake
August 13, 2009 by Firehouse Chef
Filed under Birthday Cake Videos, Buffet, Dessert, Easy, No Bake, Snack
Beautiful Butterfly Cake - This absolutely stunning, birthday cake recipe is deliciously simple. A store bought, or pre-made cake is strategically cut and re-arranged to form a butterfly, and once you see how easy it is, you will want to make it right away. Creatively decorated with bright colored icing and assorted candy, the kids can even help with this quick and easy recipe!
How To Make Beautiful Butterfly Cake Video
Image Source: Adelle\’s Cakes
Childrens Candy Birthday Cake
August 5, 2009 by Firehouse Chef
Filed under Birthday Cake Videos, Buffet, Dessert, Easy, Snack
Childrens Candy Birthday Cake - This ideal, make ahead, kids birthday cake recipe, presents very well, and kids everywhere in the world love it! We “cheated” a bit by using a store bought cake, saving precious time, and then loaded it up with all the candy we could fit! This quick and easy recipe can also be made with cupcakes, and depending on age, you can allow the children to decorate them, themselves, which they think is the greatest thing!
How To Make Childrens Candy Birthday Cake Video
Image Source: Jessica N. Diamond
