Birthday Cake Ideas Recipe
This birtday cake ideas recipe is a wonderful chocolate cake, covered with delicious white frosting. Putting the candy treats on the top is kind of fun, and when you dish it out, you can share up the candy treats!
1 1/4 cups unsweetened cocoa powder
2 1/2 cups all purpose flour
2 1/2 cups granulated sugar
2 1/2 teaspoons baking soda
1 1/4 teaspoons baking powder
1 1/4 teaspoons salt
3 large eggs
1 1/4 cups warm water
1 1/4 cups buttermilk
1/2 cup plus 2 tablespoons vegetable oil, coldpressed
1 1/2 teaspoons pure vanilla extract
1 1/2 cups granulated sugar
1/4 cup all purpose flour
3 Tablespoons cornstarch
1/4 teaspoon salt
1 1/2 cups milk
2 teaspoons pure vanilla extract
1 1/2 cups (3 sticks) butter, cut into about 20 small pieces, at room temperature
(Makes 4 cups)
A nice selection of candy that you can put into each frosted section.(about 1/2 cup of each candy treat)
Preheat the oven to 350 degrees, making sure the baking rack is in the middle of the oven.
Line (2)9 inch round cake pans. with parchment paper and grease the paper.
In a large bowl, sift together the cocoa powder, flour, sugar, baking soda, baking powder and salt.
Using an electric mixer on low speed, beat in the eggs, one at a time, the warm water, buttermilk, oil and vanilla. Beat the mixture for about 3 minutes, until it is nice and smooth.
Pour the batter into the prepared pans and place the pans into the preheated oven.
Bake for 30-35 minutes or until a toothpick inserted in the middle of the cake comes out clean.
Remove and place the cake pans onto cooling racks.
After 5 minutes, remove the cakes from the pans onto the cooling racks, top side up.
Let cakes cool completely before frosting.
Trim the cake tops off with a serrated knife to make them level before assembly.
In a bowl, mix the sugar, flour, cornstarch and salt together. Stir in the milk slowly.
Transfer the mixture to a medium sized saucepan, put it through a strainer when you pour from the bowl to the pot so you remove any lumps.
Turn the heat to medium and bring the mixture to a boil.
Whisk constantly so it does not burn and you keep a smooth consistency. Cook for up to 10 minutes. You want to create a thick smooth batter.
Remove from the heat and pour the batter into a clean glass or metal bowl.
Let the mixture cool to room temperature. It is very important that the mixture is room temperature. If it is warm, the next step will not work.
Using an electric mixer, on low speed, beat in the vanilla. Keep on low speed and beat in the butter, adding only one piece at at time until all the butter is incorporated. Keep the mixer on with each addition of butter and until all the butter is full incorporated. Now, turn the speed onto mediumhigh and beat for a full five minutes or until you see the frosting is light and fluffy.
Let the frosting sit at room temperature and it will stiffen up and be a nice texture to frost the cake with a spatula.
Put 1/3rd of the frosting into a piping tool and place into the refrigerator for 15 minutes (more or less) until the frosting is a good piping consistency.
Place the first layer of cake onto the cake plate.
Spread on some frosting.
Place the top layer on and spread frosting onto the tops and sides of the cake.
Use a 'decorating comb' to make the lines on the sides.
Pipe on frosting to garnish as the picture shows and add your candy sections.