An easy birthday cake recipe in your future? You bet!


So you have decided on a birthday cake recipe and want to go with the make it from scratch route.

Way to go!

I started making cakes from scratch about 20 years ago. It really is quite a bit better than any boxed cake you can buy. Not only because you have direct control over the freshness of the ingredients but because you made it!

So which birthday cake recipe do you want to make? What kind of frosting to use?

I'll list a few and you can just go to each and choose them. This will pretty much cover every type of cake recipe you will want to make for a birthday.

Each is pretty simple and you shouldn't have any problems with them. I have made many of them over the years with these recipes and the results have been universally very good.

Can you wreck them? Sure but the best part is they won't be too bad and you can eat the damaged cake anyway.

A few basics will really help you make the most out of a birthday cake recipe.

  1. Read the instructions and ingredient lists before starting. It sucks getting halfway through a recipe and not having a part. Substitutions work but don't taste as good. I've been there, I know
  2. If it says room temperature, it really does make a difference
  3. Let the cake cool before frosting or you'll wreck the cake.
  4. The products I have links to really work. I've tried lots and these are good.
  5. Don't be afraid to make a mistake. No one is going to die. We're not going to blow anything up.
  6. Have fun!

So here are the cakes and the frostings.

White Cake - read instructions before starting this birthday cake recipe

Classic White Birthday Cake Recipe
Nonstick cooking spray with flour- Baker's Joy works wonders!
2 1/4 cups cake flour (9 ounces)
1 cup whole milk , at room temperature
6 large egg whites (3/4 cup), at room temperature
2 teaspoons almond extract
1 teaspoon vanilla extract (or better yet Vanilla Bean Paste)
1 3/4 cups granulated sugar (12 1/4 ounces)
4 teaspoons baking powder
1 teaspoon table salt
12 tablespoons softened unsalted butter (1 1/2 sticks)

1. Set oven rack in middle position. (If your oven is too small to cook both layers on a single rack, set racks in upper-middle and lower-middle positions and you'll stagger the pans on each layer) and heat to 350 degrees (325 with convection oven). Spray two 9-inch round cake pans with Baker's joy then line the bottoms with parchment or waxed paper rounds. Spray the paper rounds.

2. Pour milk, egg whites, and extracts into 2-cup glass measure, and whisk lightly until blended.

3.Mix cake flour, sugar, baking powder, and salt in bowl of electric mixer at slow speed. Add butter; continue beating at slow speed until mixture resembles moist crumbs, with no powdery streaks remaining.

4. Add all but 1/2 cup of milk mixture to crumbs and beat at medium speed (or high speed if using handheld mixer) for 1 1/2 minutes. Add remaining 1/2 cup of milk mixture and beat 30 seconds more. Stop mixer and scrape sides of bowl. Return mixer to medium (or high) speed and beat 20 seconds longer.

5. Divide batter evenly between two prepared cake pans; using rubber spatula, spread batter to pan walls and smooth tops. Make sure the pans are at least 3 inches from the oven walls and 3 inches apart. (If oven is small, place pans on separate racks in staggered fashion like described above so the air can circulate. If you have a convection oven, this doesn't apply.) Bake until thin skewer or toothpick inserted in the center comes out clean, about 25 minutes.

6. Let cakes rest in pans for 3 minutes. Loosen from sides of pans with a knife, if necessary, and invert onto wire racks. Re-invert onto additional wire racks. Let cool completely, about 1 1/2 hours.

7. Frost as you desire. There is a simple basic frosting recipe at the bottom of the page. Follow the link to see it.

Rich Chocolate Cake - Holy Chocolaty birthday cake recipe Batman

Who doesn't love chocolate cake? Dogs!

Remember to keep the chocolate away from your dog!! Read all you need to know in in this link about a dog's diet and nutrition.

Chocolate Birthday Cake Recipe
4 ounces semisweet or bittersweet chocolate , chopped fine
1/4 cup Dutch-processed cocoa , sifted
1/2 cup boiling water
2 cups unbleached all-purpose flour
3/4 teaspoon baking soda
12 tablespoons softened unsalted butter (1 1/2 sticks)
1 cup granulated sugar
2/3 cup packed light brown sugar
3/4 teaspoon table salt
4 large eggs , room temperature
1 teaspoon vanilla extract (or better yet Vanilla Bean Paste)
3/4 cup sour cream , room temperature


Instructions

  1. Set oven rack in middle position. (If your oven is too small to cook both layers on a single rack, set racks in upper-middle and lower-middle positions and you'll stagger the pans on each layer) and heat to 350 degrees (325 with convection oven). Spray two 9-inch round cake pans with Baker's joy then line the bottoms with parchment or waxed paper rounds. Spray the paper rounds.
  2. Combine chocolate and cocoa in small bowl; pour boiling water over and let stand to melt chocolate, about 2 minutes. Whisk until smooth; set aside until cooled to room temperature.
  3. While waiting for oven to heat spray two 9-inch-round by 2-inch-high straight-sided cake pans with Baker's Joy, line bottoms with parchment or waxed paper rounds. Spray paper rounds.
  4. Sift flour and baking soda into medium bowl or onto sheet of parchment or waxed paper.
  5. In bowl of standing mixer, beat butter, sugars, and salt at medium-low speed until sugar is moistened, about 30 seconds. Increase speed to medium-high and beat until mixture is light and fluffy, about 4 minutes, scraping down bowl with rubber spatula halfway through.
  6. With mixer running at medium speed, add eggs one at a time, beating well after each addition and scraping down bowl halfway through.
  7. Beat in vanilla; increase speed to medium-high and beat until light and fluffy, about 45 seconds. With mixer running at low speed, add chocolate, then increase speed to medium and beat until combined, about 30 seconds, scraping down bowl once (batter may appear broken).
  8. With mixer running at low speed, add dry ingredients in 3 additions, alternating with sour cream (in 2 additions), beginning and ending with dry ingredients, and beating in each addition until barely combined. Over beating with make the cake heavy.
  9. After final flour addition, beat on low until just combined, then stir batter by hand with rubber spatula, scraping bottom and sides of bowl. The batter will be thick at this point
  10. Divide batter evenly between prepared cake pans; spread batter to edges of pans with rubber spatula and smooth surfaces.
  11. Bake cakes until toothpick inserted into center of cakes comes out clean, about 30 minutes. Cool in pans 10 minutes, then invert cakes onto wire rack.
  12. Cool cakes to room temperature before frosting, this will take about an 1 hour.

Submit your birthday cake recipe decorating idea here!


Yellow Cake - Super easy and virtually impossible to wreck birthday cake recipe

Yellow Birthday Cake Recipe

A nice rich chocolate frosting will go really well with this birthday cake recipe!


4 large eggs at room temperature
1/2 cup whole milk at room temperature
2 teaspoons vanilla extract (or better yet Vanilla Bean Paste)
2 1/4 cups sifted cake flour
1 1/2 cups granulated sugar
2 teaspoons baking powder
3/4 teaspoon table salt
1/2 pound unsalted butter (2 sticks), softened, each stick cut into 8 pieces


Instructions

  1. Set oven rack in middle position. (If your oven is too small to cook both layers on a single rack, set racks in upper-middle and lower-middle positions and you'll stagger the pans on each layer) and heat to 350 degrees (325 with convection oven). Spray two 9-inch round cake pans with Baker's joy then line the bottoms with parchment or waxed paper rounds. Spray the paper rounds.
  2. Beat eggs, milk, and vanilla with fork in small bowl; measure out 1 cup of this mixture and set aside.
  3. Combine flour, sugar, baking powder, and salt in bowl of standing mixer fitted with paddle attachment; mix on lowest speed to blend, about 30 seconds. With mixer still running at lowest speed, add butter one piece at a time; mix until butter and flour begin to clump together and look sandy and pebbly, with pieces about the size of peas, 30 to 40 seconds after all butter is added.
  4. Add reserved 1 cup of egg mixture and mix at lowest speed until incorporated, 5 to 10 seconds. Increase speed to medium-high (setting 6 on Kitchen Aid) and beat until light and fluffy, about 1 minute. Add remaining egg mixture (about 1/2 cup) in slow steady stream, about 30 seconds.
  5. Stop mixer and thoroughly scrape sides and bottom of bowl. Beat on medium-high until thoroughly combined and batter looks slightly curdled, about 15 seconds longer. If you are going to use a hand mixer, whisk flour, sugar, baking powder, and salt in large bowl then cut in the flour mixture with a pastry blender. Add the reserved 1 cup of egg mixture; beat with hand mixer at lowest speed until incorporated, about 20 to 30 seconds. Increase speed to high, add remaining egg mixture, and beat until light and fluffy, about 1 minute. Stop mixer and thoroughly scrape sides and bottom of bowl. Beat at high speed 15 seconds longer.
  6. Divide the cake batter equally between prepared cake pans; spread to sides of pan and smooth with rubber spatula. Bake until cake tops are light golden and skewer inserted in center comes out clean, 20 to 25 minutes. If you see that the cakes have formed a mound in the middle, don't fret, they will flatten once they cool.
  7. Cool on rack 10 minutes. To facilitate removal from the pan you may have to run a knife around pan perimeter to loosen. Invert cake onto large plate and re-invert onto lightly greased rack. Cool completely before icing or the cake will tear and crumb into the frosting.

Carrot Cake - Okay, this one is a little harder but still not bad for a birthday cake recipe

Carrot Cake Birthday Cake Recipe
2 1/2 cups unbleached all-purpose flour
1 1/4 teaspoons baking powder
1 teaspoon baking soda
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/2 teaspoon table salt
1 pound medium carrots (around 6 to 7 carrots), peeled or scrubbed well
1 1/2 cups granulated sugar
1/2 cup packed light brown sugar
4 large eggs
1 1/2 cups vegetable oil , peanut, safflower, or canola oil

Instructions

  1. Adjust oven rack to middle position; heat oven to 350 degrees (325 for convection oven) Spray 13 by 9-inch baking pan with Baker's Joy. Line bottom of pan with parchment and spray parchment.
  2. Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt in large bowl; set aside.
  3. In food processor fitted with large shredding disk (see below for mixer method), shred carrots (you should have about 3 cups by the time you are done); transfer carrots to bowl and set aside for later. Wipe out food processor work bowl and fit with metal blade for the next step.
  4. Process granulated and brown sugars and eggs until frothy and thoroughly combined, about 20 seconds. While you still have the food processor running, add oil through feed tube in steady stream. Process until mixture is light in color and well emulsified, about 20 seconds longer. Scrape mixture into medium bowl. Stir in carrots and dry ingredients until incorporated and no streaks of flour remain.
  5. Pour into prepared pan and bake until toothpick or skewer inserted into center of cake comes out clean, 35 to 40 minutes, rotating pan halfway through baking time (unless you have a convection oven). Cool cake to room temperature in pan on wire rack, about 2 hours or the cake will tear and crumb in your frosting.

Now not everyone will have a food processor so if you don't you will need to use a mixer for step three of this birthday cake recipe and do this:

Shred carrots using large holes of box grater; transfer carrots to bowl and set aside. In bowl of standing mixer fitted with paddle attachment beat granulated and brown sugars and eggs on medium-high until thoroughly combined. It should take about 30 seconds.

Reduce speed to medium; with mixer running, add oil in slow, steady stream, being careful to pour oil against inside of bowl. Increase speed to high and mix until mixture is light in color and well mixed about 1 minute. Turn off mixer and stir in carrots and dry ingredients by hand until incorporated and no streaks of flour remain in the batter.

Ginger Cake - Here is another one that is a little harder but still not bad for a birthday cake recipe

Ginger Cake Birthday Cake Recipe
2 1/2 cups flour
1 1/2 cups sugar
1 tablespoon baking powder
1/2 teaspoon salt
2 teaspoons ground ginger
1/8 teaspoon ground cloves
1/4 teaspoon ground allspice
4 ounces cold unsalted butter
3 eggs, lightly beaten
1 1/2 teaspoons vanilla extract
1 cup milk
1/2 cup chopped ginger

Instructions

  1. Adjust oven rack to middle position; heat oven to 350 degrees (325 for convection oven) Spray 8 by 3-inch baking pan with Baker's Joy. Line bottom of pan with parchment and spray parchment.
  2. Into a large bowl sift together the flour, sugar, baking powder, salt, ginger, cloves, and allspice; set aside.
  3. Using a pastry blender, 2 knives, or your fingers, work the butter into flour mixture until mixture resembles coarse crumbs.
  4. Add the eggs, vanilla, milk, and half of the chopped ginger and stir just until dry ingredients are moistened (batter should appear lumpy).
  5. Pour the batter into the prepared pan and sprinkle remaining chopped ginger on top of batter. Bake for 50 minutes to 1 hour, until a cake tester inserted into cake's center comes out clean.

Angel Food Cake - A simple, heavenly birthday cake recipe

Angel Food Birthday Cake Recipe

This cake works really well for an ice cream cake.

Keep this tip in mind.  Paying attention to the order you make this birthday cake recipe is very important.  The little things make a big difference.

You will need to sift both the cake flour and the granulated sugar before measuring to eliminate any lumps and ensure the lightest possible texture. This is really important so be sure you do it or your cake will come out short and dense. As always, read the instructions before making this birthday cake recipe.

Ingredients
1 cup sifted cake flour
1 1/2 cups sifted granulated sugar
12 large egg whites, at room temperature (fresh eggs are best!)
1 teaspoon cream of tartar
1/4 teaspoon table salt
1 1/2 teaspoons vanilla extract (or better yet Vanilla Bean Paste)
1 1/2 teaspoons lemon juice
1/2 teaspoon almond extract

Assembly and baking instructions

  1. Adjust an oven rack to the lower-middle position and heat oven to 325 degrees (300 degrees if you have a convection oven). Have your ungreased large tube pan ready. The best kind has a removable bottom. If the pan bottom is not removable, line it with parchment or wax paper or your cake may end up sticking and tearing.
  2. In a small bowl, whisk the flour together with 3/4 cup sugar. Place remaining 3/4 cup sugar in another small bowl next to the mixer for use later.
  3. In the bowl of a stand mixer, or with a handheld mixer, beat the room temperature egg whites at low speed until just broken up and beginning to froth. (If they aren't room temperature, immerse the bottom of their bowl in hot water and stir slowly to warm to room temperature). Cold egg whites will not froth properly.
  4. Add cream of tartar and salt and beat at medium speed until whites form very soft peaks. With the mixer still at medium speed, beat in remaining 3/4 cup sugar, 1 tablespoon at a time, until all sugar is added and whites are shiny and form soft peaks.
  5. Add vanilla, lemon juice, and almond extract and beat until just blended.
  6. Place the flour/sugar mixture in a sifter set over waxed paper. You will use this to catch the flour/sugar that doesn't make it in the bowl. Sift flour-sugar mixture over egg whites about 3 tablespoons at a time, and gently fold it in, using a large rubber spatula.
  7. Gently scrape batter into pan, smooth the top, and give pan a couple of raps on the counter to release any large air bubbles.
  8. Bake until the cake is golden brown and the top springs back when pressed firmly, 50 minutes to an hour.
  9. Invert pan over the neck of a bottle or funnel so that air can circulate all around it. Let the cake cool completely, 2 to 3 hours or so.
  10. To unmold the cake, run a knife around edges, being careful not to separate the golden crust from the cake. Slide cake out of pan and cut the same way around removable bottom to release, or if you used it, peel off the parchment or waxed paper.
  11. Place the cake, bottom-side up, on a platter. Cut slices by sawing gently with a serrated knife. Serve the cake the day it is made.

Red Velvet Birthday cake recipe

A sure hit with everyone, this Red Velvet birthday cake recipe is alway a good choice.

Ingredients
1 1/2 cups granulated sugar
1 1/3 cups cake flour
2 teaspoons baking powder (fresh!)
1 tablespoon cocoa
1/2 teaspoon table salt
7 large eggs , 2 whole, 5 separated into whites and yolks (at room temp)
2/3 cup water (room temp)
1/2 cup vegetable oil
1 tablespoon vanilla extract (or better yet Vanilla Bean Paste )
1/2 teaspoon almond extract
2 tablespoons red food coloring
1/2 teaspoon cream of tartar

Instructions

  1. Adjust rack to lower-middle position and heat oven to 325 degrees (300 if convenction oven). Whisk sugar, flour, baking powder, cocoa, and salt together in large bowl, 4 quart or larger is best. Whisk in two whole eggs, five egg yolks (remember separating them), water, oil, extracts, and food coloring until batter is smooth.

  2. Pour reserved egg whites into large bowl; beat at medium speed with electric mixer until foamy. This is going to take you about a minute. Add cream of tartar, increase speed to medium-high, then beat whites until very thick and stiff. 8-9 minutes with your hand-held mixer and 5 to 7 minutes in a stand mixer. With large rubber spatula, fold whites into batter.

  3. Pour batter into large tube pan (9-inch diameter, 16-cup capacity). Gently rap the pan against countertop a few times to rupture any large air pockets so you don't get those great depressions in the cake as they collapse. If using two-piece pan, grasp on both sides with your hands while firmly pressing down on the tube with thumbs to keep batter from seeping underneath pan during this rapping process. Wipe off any batter that may have dripped or splashed onto inside walls of pan with paper towel.

  4. Bake cake until wire cake tester inserted in center comes out clean, 55 to 65 minutes. Immediately turn cake upside down to cool. If pan does not have prongs around rim for elevating cake, invert pan over bottle (old wine bottle works great) or a funnel, inserted through tube. Let cake hang until completely cold.

  5. To unmold the cake from the pan you will turn the pan upright. Run a frosting spatula or thin knife around pan's circumference between cake and pan wall, always pressing against the pan so you don't cut into the cake. Use your cake tester to loosen the cake from tube.

  6. If the cake is being made ahead it can be wrapped in plastic and stored at room temperature two days or refrigerated for four days.

 

Speaking of frosting, many people prefer a cream cheese frosting to the vanilla frosting on a carrot cake. I have included the cream cheese frosting below should you wish to use this in place of the easy vanilla frosting I have at the bottom of the page.

Sheet Cake Recipes
Sheet cakes are one-layer cakes commonly served at office and birthday parties. Find sheet cakes and more cake and frosting recipes at Delightful Cake Recipes

Check out these videos on basic birthday cake frosting techniques:

Cream Cheese Frosting for your birthday cake recipe

Cream Cheese Frosting for your birthday cake recipe

Ingredients
8 ounces cream cheese , softened
5 tablespoons unsalted butter softened
1 tablespoon sour cream
1/2 teaspoon vanilla extract (or better yet Vanilla Bean Paste)
1 1/4 cups powdered sugar

Instructions:

When the birthday cake is cool (remember the 2 hours of cooling you need), process cream cheese, butter, sour cream, and vanilla in clean food processor work bowl until combined, about 5 seconds, scraping down bowl with rubber spatula as needed. Add powdered sugar and process until smooth, about 10 seconds.

If you don't have a food processor you can alternatively use a mixer but you will need to do the following:

Mix cream cheese, butter, sour cream, and vanilla at medium high speed in clean bowl of standing mixer fitted with whisk attachment until well combined, about 30 seconds, scraping down bowl with rubber spatula as needed. Add powdered sugar and mix until very fluffy, about 1 minute.

Simple Vanilla Frosting - Good base for decorating your birthday cake recipe

This frosting is enough for any two 9" cakes on this page. You can color to your liking with a Wilton 12 Piece Icing Color Set.

Vanilla Frosting for your birthday cake recipe


Ingredients

2 tablespoons heavy cream
1 teaspoon vanilla extract (or better yet Vanilla Bean Paste)
A pinch of table salt
2 1/2 sticks unsalted butter , softened
2 1/2 cups confectioners' sugar


Instructions:

  1. Stir the cream, vanilla, and salt together in a small bowl until the salt dissolves.
  2. Beat the butter with an electric mixer on medium-high speed until smooth, 30 to 60 seconds. Reduce the speed to medium-low, slowly add the confectioners' sugar, and beat until smooth, 2 to 5 minutes.
  3. Beat in the cream mixture. Increase the speed to medium-high and beat until the mixture is light and fluffy, 4 to 8 minutes.

Rich Buttercream Frosting - easy and super yummy addition to your birthday cake recipe

I have eaten, in the past, frosting made with Crisco. I can't describe a more vile concoction. Not even touching the trans fats in the Crisco but the idea of mixing that much shortening with sugar is simply repulsive.

Ditch that nasty old Crisco recipe for something to pair with a good homemade birthday cake recipe. Once you have real homemade frosting, you'll despise the stuff in the plastic tubs at the least and forgo cake altogether that is made with Crisco frosting.(Like many grocery store cakes that get their frosting in 5 gallon buckets.)

Now, you can use the trans fat free Crisco if you want to take baby steps to switching but I would suggest you just go ahead and make the switch now to a real buttercream.

This frosting recipe will make enough to frost two 9" cakes. You can color to your liking with icing colors like the Wilton 12 Piece Icing Color Set.

Buttercream Frosting for your birthday cake recipe

Ingredients
4 large eggs
1 cup granulated sugar
2 teaspoons vanilla extract (or better yet Vanilla Bean Paste)
pinch table salt
1 pound softened unsalted butter (4 sticks), stick cut into quarters

Instructions:

  1. Combine eggs, sugar, vanilla, and salt in bowl of standing mixer; place bowl over pan of simmering water. Whisking gently but constantly, heat mixture until thin and foamy and registers 160 degrees on instant-read thermometer.
  2. Beat egg mixture on medium-high speed with your whisk attachment until light, airy, and cooled to room temperature, about 5 minutes. Reduce speed to medium and add butter, one piece at a time.
  3. Once all butter is added, increase speed to high and beat 1 minute until light, fluffy, and thoroughly combined. This frosting will last about 5 days in the fridge if you want to make ahead.

Super Easy Chocolate Frosting - easy and super yummy addition to your birthday cake recipe

This frosting is the perfect companion for the easy yellow birthday cake recipe above.

Remember to keep the chocolate away from your dog!! Read all you need to know in in this link about a dog's diet and nutrition.

Easy Chocolate Frosting for your birthday cake recipe

Ingredients


20 tablespoons (2 1/2 sticks) unsalted butter , softened
1 cup confectioners' sugar
3/4 cup Dutch-processed cocoa
Pinch table salt
3/4 cup light corn syrup
1 teaspoon vanilla extract (or better yet Vanilla Bean Paste)
8 ounces milk chocolate , melted and cooled slightly (see note)

Instructions

In food processor, process butter, sugar, cocoa, and salt until smooth, about 30 seconds, scraping sides of bowl as needed.

Now add the corn syrup and the vanilla. Process until just combined, 5 to 10 seconds will do it. Scrape the sides of bowl, then add chocolate and pulse until smooth and creamy, about 10 to 15 seconds. Frosting can be used immediately or kept until needed for a few days. If you want to use the cooled frosting you should let it warm up about a hour before trying to frost a cake with it.

Now that wasn't so bad was it? Once you get a look at a simple birthday cake recipe or frosting recipe, a box cake or frosting from a can doesn't look so appealing.

Want to see something other than a birthday cake, try one of these Dessert Recipes over at cooks-cozy-kitchen.com if you aren't in the mood for a cake right now. Their site has lots of various recipes that you should fine appealing.


Basic Fondant - luxuriously smooth sheets of icing for your birthday cake recipe

You will need to make a batch of simple vanilla or buttercream or chocolate frosting as a crumb layer to give the fondant something to stick to.  Be sure to pick a base layer that is near the same color as the fondant you are planning to make.  The translucent nature of the fondant will let the base color show through.

Easy Fondant Frosting for your birthday cake recipe

Ingredients


1 cup water
3 cups sugar
1/4 teaspoon cream of tartar

Instructions

1.Bring water to a boil in a large, heavy bottomed saucepan. Remove from heat, add sugar and stir until dissolved. Return the pan to the heat and bring to a boil and sprinkle with cream of tarter. This may make the syrup boil up, so be ready to stir with a long-handled wooden spoon. Brush down the sides of the pan with a pastry brush dipped in warm water. Place a warmed candy thermometer in the pan and boil, uncovered and without stirring, until it reaches 234 degrees F, the soft-ball stage for a soft fondant or 245 degrees F for a firmer fondant. Do not beat the fondant mixture in the saucepan as this will make it slightly granular.

2.Meanwhile, sprinkle a marble slab or a baking sheet (inverted over a rack) with cold water. Remove the pan from the heat and pour the syrup onto the wet surface, without scraping the bottom of the pan. Let the syrup cool for 5 to 10 minutes. (If on a baking sheet, the mixture will be thicker and may take up to 30 minutes longer to cool.) When you can place your hand over the fondant and feel no heat rising, test a corner by touching it with a fingertip. If it holds the indentation, it is ready to work.

3.Use a spatula, a candy scraper, or even a clean putty knife to work the syrup by lifting and folding, always from the edges to the center, then stir in a figure-8 pattern, pushing the fondant back out to the sides. When the mixture begins to turn white, dust your hands with powdered sugar, gather the mixture into a ball, then push it outward with the heel of your hand. Draw it back in with a candy scraper and repeat the process until the surface is smooth and creamy looking.

4.After kneading the fondant, shape it into a ball and cover it with a damp cloth or paper towel. Tightly cover the ball with plastic wrap or place it in a sealable plastic bag. Let the fondant ripen in a cool place overnight; it gets better day by day. If not using it for several days, replace the damp cloth or towel whenever it dries out. To keep the fondant for several weeks or months, store it in the refrigerator. When ready to use the fondant, dust a work surface with powdered sugar or cornstarch or a light smear of shortening.

5.To color fondant, place it on the work surface dusted with powdered sugar. Make several slashes in the mass and use a toothpick to dot in a few drops of food coloring paste. Knead and fold the mass to distribute the color evenly

To flavor fondant, work in the flavoring the same way. Use one of the following:
*1 to 2 teaspoons vanilla, almond extract, or rose or orange
flower water
*3 to 5 drops oil of peppermint or anise oil
*1 tablespoon Grand Marnier, kirsch, framboise, or other
liqueur
*2 teaspoons grated orange or lemon zest
*1/2 cup shredded sweetened dried coconut
*2 to 4 ounces bittersweet, semisweet, milk, or white
chocolate, melted
*1/3 cup peanut or hazelnut butter
*1/2 cup almonds or walnuts, toasted and chopped
*1/3 cup finely chopped dried cherries, candied orange peel,
or candied ginger

To shape fondant, make sure the mixture is at room temperature. Dust the work surface generously with: Powdered sugar. You may find it easier to work with only half of the fondant at one time. Form it into a long cylinder by rolling it on the work surface, then cut into candy-size pieces or mold it into shapes. To use fondant as coating, heat it in the top of a double boiler set over barely simmering water. If it is too thick, add 1 tablespoon hot water at a time and stir until the proper consistency is reached. Be careful not to heat the fondant over 140 degrees or it will become too stiff.

Now that wasn't so bad was it? Fondant opens up a whole new world of possibilities.

Notes on Frosting for your birthday cake recipe

Don't use shortening to make your frosting for your birthday cake recipe. Hydrogenated fats (the type of fats most damaging to our hearts) are what this stuff is made out of. It is one of the worst things you can eat, worse than butter or lard.

Here's the information from the American Heart Organization: (link to page of original text)

Saturated fat (i.e. butter)
Saturated fat is the main dietary cause of high blood cholesterol. Saturated fat is found mostly in foods from animals and some plants. Foods from animals include beef, beef fat, veal, lamb, pork, lard, poultry fat, butter, cream, milk, cheeses and other dairy products made from whole and 2 percent milk. All of these foods also contain dietary cholesterol. Foods from plants that contain saturated fat include coconut, coconut oil, palm oil and palm kernel oil (often called tropical oils), and cocoa butter.

Trans-fatty Acids and Hydrogenated Fats (i.e. Shortening)

TFA are also formed during the process of hydrogenation, making margarine, shortening, cooking oils and the foods made from them a major source of TFA in the American diet. Partially hydrogenated vegetable oils provide about three-fourths of the TFA in the U.S. diet. The trans fat content of foods is printed on the package of the Nutrition Facts label. Keep trans fat intake to less than 1 percent of total calories. For example, if you need 2,000 calories a day, you should consume less than 2 grams of trans fat.

How are trans-fatty acids harmful?
In clinical studies, TFA or hydrogenated fats tended to raise total blood cholesterol levels. Some scientists believe they raise cholesterol levels more than saturated fats. TFA also tend to raise LDL (bad) cholesterol and lower HDL (good) cholesterol when used instead of cis fatty acids or natural oils. These changes may increase the risk of heart disease.

Is butter better than margarine?
Recent studies on the potential cholesterol-raising effects of TFA have raised public concern about the use of margarine and whether other options, including butter, might be a better choice. Some stick margarines contribute more TFA than unhydrogenated oils or other fats.

This article has been shortened for ease of reading. Again, the whole text is available here.

I have always believed natural ingredients in your birthday cake recipe will lend to a better tasting cake and happier partygoers. The texture of a frosting made from butter, in my opinion is far superior to the almost crusty feel of a frosting made from shortening. It isn't as oily and just feels better.

 

 




Search this site

birthday cake central facebook group

 


Do you have something you love to share with people?

Are you really passionate about something like I am about cakes?

Most people are.

Why not share that passion with other people? The company we use to get our message out about birthday cakes has wonderful tools and support.

I Love SBI!

Click here or on the logo to get more information about SBI and how they can help you
share what you love like we do with our birthday cakes.

 







In today's uncertain economic times, homemade cakes are an even more sensible idea than ever before.

Google PageRank 
		Checker - Page Rank Calculator
Spread the Word.
Then why not use the button below, to add us to your favorite book marking service?

Subscribe To
This Site

XML RSS
Add to Google
Add to My Yahoo!
Add to My MSN
Subscribe with Bloglines
StumbleUponIt

Enjoy This Site?

Would you like A Byte of Cake delivered to your inbox every month? Please use the form below to subscribe.

Email

Name

Then

Don't worry -- your e-mail address is totally secure.
I promise to use it only to send you A Byte of Cake.



Check out our other websites in the central universe:

Tandem Bikes

Robotic Lawnmowers

| Leave birthday cake recipe and return to Homepage| Privacy Policy | Contact Us |

Copyright Birthday Cake Central.com 2009
Come over to Birthday Cake Central to get great ideas for your next birthday cake. See submitted photos, tips and techniques, proper tools and more!
Return to top

Template Design
Copyright© 2009 Birthday Cake Central.com.