Amaze your family and friends with this perfect Birthday Cakes. Try out your creative side completely with this birthday cake recipes.
RAINBOW ANGEL BIRTHDAY CAKE.
Ingredients:
1 box white angel food cake mix
1 ¼ cups cold water
1 teaspoon grated lemon or orange peel
Red, yellow and green liquid food colors
1 cup vanilla frosting (from 1-lb container)
12 to 15 square candy fruit chews.
Method:
Move oven rack to lowest position (remove other racks). Heat oven to 350 degree F. In extra-large glass or metal bowl, beat cake mix, water and lemon peel with electric mixer on low speed 30 seconds; beat on medium speed 1 minute.
Divide batter evenly among 3 bowls. Gently stir 6 to 8 drops of one food color into each of the batters. Pour red batter into ungreased 10-inch angel food (tube) cake pan. Do not use fluted tube cake pan or 9-inch angel food pan or batter will overflow. Spoon yellow batter over red batter. Spoon green batter over top.
Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Do not under bake. Immediately turn pan upside down onto glass bottle until cake is completely cool, about 2 hours. Run knife around edges of cake; remove from pan to serving plate.
Spoon 1/2 cup of the frosting into microwavable bowl. Microwave uncovered on High about 15 seconds or until frosting can be stirred smooth and is thin enough to drizzle. Or spoon frosting into 1-quart saucepan and heat over low heat, stirring constantly, until thin enough to drizzle. Drizzle over cake.
Place remaining frosting in decorating bag with writing tip. Pipe a ribbon and bow on each candy square to look like a wrapped package. Arrange packages on top of cake. Store loosely covered at room temperature.
BIRTHDAY PRESENT CAKE.
Ingredients:
1 box butter recipe yellow cake mix
Water, butter and eggs called for on cake mix box
¾ cup butter, softened
1 Package (8 oz.) cream cheese, softened
4 cups powdered sugar
1 teaspoon vanilla
½ teaspoon almond extract
6 oz. blue fondant
½ cup candy-coated chocolate candies.
Method:
Heat oven to 350 degree F. Grease 2 (8-inch) square pans with shortening; lightly flour. Make cake mix as directed on box, using water, butter and eggs. Pour batter into pans. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely.
In large bowl, beat butter and cream cheese with electric mixer on medium speed until smooth. Gradually add powdered sugar, beating until blended. Beat in vanilla and almond extract.
Trim rounded tops off cakes; brush off crumbs. On serving plate, place 1 cake, cut side up. Spread with frosting. Top with second cake. Frost sides and top of cake with remaining frosting.
On surface lightly dusted with powdered sugar, roll out fondant to 1/8-inch thickness. Cut 8 strips, rerolling scraps if needed. Place 4 strips on cake to look like ribbon. Fold 2 strips to look like bow loops; pinch ends. Wrap small strip of fondant around center to secure bow; place fondant bow on cake. Trim ends of remaining 2 strips; place on cake beneath bow to look like ribbon. Decorate with chocolate candies.
RAINBOW LAYER CAKE.
Ingredients:
Cake:
2 boxes vanilla cake mix
2 cups water
1 cup vegetable oil
6 eggs
2 packages (2.7 oz. each) gel food colors.
Buttercream frosting.
1 cup shortening
1 cup butter, softened
1 bag (2 lb.) powdered sugar
2 teaspoons vanilla
3 to 4 tablespoons milk.
Method:
Heat oven to 350 degree F. Spray 3 (8-inch) round cake pans with cooking spray.
In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among 6 small bowls, about 1 1/3 cups each.
Using food colors, tint batter in 1 bowl blue, 1 bowl red, 1 bowl green, 1 bowl yellow, 1 bowl orange (using red and yellow) and 1 bowl purple (using blue and red).
Refrigerate 3 colors of batter until ready to bake. Pour remaining 3 colors of batter into cake pans.
Bake 18 to 20 minutes or until cake springs back when touched lightly in center and begins to pull away from side of pan. Cool 10 minutes. Remove from pans to cooling racks; cool completely.
Wash cake pans. Bake and cool remaining 3 cake layers as directed.
In large bowl, beat shortening and butter with electric mixer on medium speed until light yellow. On low speed, gradually beat in powdered sugar. Beat in vanilla. Add milk, 1 tablespoon at a time, beating until frosting is smooth. Beat on high speed until light and fluffy.
Trim rounded tops off cakes to level, if needed. On serving plate, place purple cake layer. Spread with frosting to within 1/4 inch of edge. Repeat with blue, green, yellow, orange and red cake layers. Spread light coat of frosting on top and side of cake to seal in crumbs, then frost with remaining frosting.
HAPPY BAKING!
BY SANGITA MAITY
10 Comments