Birthday cake recipes?

Question

My friend is having a a party and she needs some cake recipes please give links please and thank you

Answer 1

BEST-EVER BIRTHDAY CAKE:

Chocolate Buttercream Frosting:

1 cup butter
1 cup shortening
3 cups confectioners’ sugar
1/2 cup cocoa powder
1/3 cup milk
2 teaspoons orange extract
3/4 cup mini semisweet chocolate chips

Yellow Layer Cake:

4 cups cake and pastry 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. In a small bowl, whisk together cocoa powder with 3 tablespoons of hot water until smooth. 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 aside to firm up to a spreadable consistency.

Preheat oven to 350 degrees F. Butter 2 (9-inch) round cake pans, including sides. Cut a sheet of parchment paper to fit the pan bottoms and lay in place. Then butter the paper and flour the entire pan. Turn the pan upside down to remove excess flour.

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.

Place 2 pieces of parchment paper on the circumference of the cake plate; this will help protect the plate from smeared frosting. Put the 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 a cake layer on top, remember to line up the notches so it lays evenly. Do this for the remaining 2 layers.

Take a small amount of frosting, mix it with a bit of water and spread very thinly all over the cake. This wet coating will fill any cracks, secure the crumbs and seal the cake. Put the cake in the refrigerator for 10 minutes to set. With a clean, crumb-free metal spatula, spread the cake with a final attractive coat of frosting. Discard messy parchment paper, refrigerate 1/2 hour before decorating or cutting.

Answer 2

I'm not a huge fan of convenience foods, but boxed cake mixes really are quite good. If you are an inexperienced baker you will probably get better results. Just go to the supermarket baking aisle and look at all the choices. Pick whatever you think your friend will love. I recommend sticking to a name brand, not a generic or store brand. It's not that expensive. Before leaving the store, read the directions to make sure you have all the other ingredients on hand (usually eggs, oil). Follow the directions. Make sure not to over mix the batter. Mix it as little as possible to incorporate the ingredients. A few little lumps is not a problem. The directions will spell it out. Another newbie mistake is to forget to preheat the oven. This is important. Don't peek in the oven too much either.

Answer 3

Ice Cream Cake Dessert

1 package (18-1/4 ounces) chocolate cake mix
1 quart vanilla ice cream, softened
1 cup sugar
1/2 cup evaporated milk
1/2 cup light corn syrup
3 squares (1 ounce each) unsweetened chocolate, chopped
1/2 teaspoon vanilla extract
1/2 cup slivered almonds

Line a greased 15-in. x 10-in.x 1-in. baking pan with waxed paper. Grease the paper; set aside. Prepare cake batter according to package directions; pour into prepared pan. Bake at 350 F. for 23-28 minutes or until a toothpick comes out clean. Cool on a wire rack. Invert cake and gently peel off waxed paper. Cut cake in half widthwise. Place one half on a serving platter. Spread with ice cream; top with remaining cake. Cover and freeze. In a heavy saucepan, combine the sugar, milk and corn syrup. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes. Remove from the heat; stir in chocolate until melted. Stir in vanilla. Serve warm over cake. Sprinkle with almonds.

Double Chocolate Cake

1 (3-1/4 oz.) box instant chocolate pudding /pie filling
1 (6 oz.) bag semisweet chocolate chips
1 3/4 c. milk
1 box yellow Duncan Hines cake mix
1/2 c. nuts
2 eggs

Preheat oven to 350 F. In a large bowl, mix the first 4 ingredients together. Beat for 2 minutes. Add the chocolate chips and nuts. Mix well. Pour into 2 greased and floured cake pans (or 1 tube pan.) Bake for 55-60 minutes. Cake is done when toothpick or knife inserted into the center comes out clean. Let cake cool. Frost with chocolate fudge frosting.

Chocolate Fudge Frosting

1/2 c. butter
3 (1 oz.) squares unsweetened chocolate
1 lb. confectioners' sugar
1/2 tsp. vanilla extract
3/4 c. milk

Melt chocolate and butter in the microwave, or in the top of a double boiler. In a large bowl, combine confectioners' sugar, vanilla and 1/2 cup of the milk. Blend in the melted chocolate mixture. Add remaining milk, a little at a time, until desired consistency is achieved. Let stand until frosting. (The frosting will thicken as it cools). When frosting is at the consistency you desire, frost the cake and let sit a few minutes for the frosting to set.

Answer 4

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_21054,00.html

it's a Latin American cake I had at one of my Guatemalan friends quincineta (it's like a sweet 16 only your 15) it was called a Tres Leches or Three Milks Cake....its amazing but kinda tricky to make.

Answer 5

http://www.bettycrocker.com/Recipes/Desserts/Family-Cakes-And-Cupcakes?cid=241
This is a link to Betty Crocker's online cake recipes. Some use cake mixes and canned frostings, while others use flour and your own frosting.

Answer 6

Go to www.recipezaar.com
They have lots of different recipes.

Answer 7

Go to www.foodnetwork.com. always good stuff there.

Answer 8

http://allrecipes.com/

http://www.epicurious.com/tools/searchresults?search=birthday%20cakw

http://www.pastrywiz.com/archive/category/cake.htm

http://www.recipes4cakes.com/