Do you know any really tasty cake recipes? Want to bake a cake for my mum. Want it to be special!!!?

I really want to make my mum a birthday cake for her birthday this year, but i don't really cook much so finding a good recipe is gonna be hard! Which is why i was hoping you could help me...


do you know any good recipes for birthday cakes that are totally yummy and delicious?


The tastier the better :)


Thanks


I await your answer with eagerness


XDo you know any really tasty cake recipes? Want to bake a cake for my mum. Want it to be special!!!?
Pavlova, yum yum. You can do it simple with just strawberries and chocolate flakes or add as much fruit as you like.





Its so easy, you buy the base add cream and fruit and voila done.Do you know any really tasty cake recipes? Want to bake a cake for my mum. Want it to be special!!!?
Hello,


Here is a link to a great recipe for a German White Chocolate cake. It is delicious. The web-site also has a lot of other great chocolate recipes. So, if your mum likes chocolate this may work for you!


Good Luck and I hope that I have been some help to you!
Well I don't know if you mean you want to make a cake from what is called ';scratch';.. in other words mixing up the flour, eggs, etc. OR if you are buying a pre-mixed mix from the grocery. But my favorite cake to make (and everyone enjoys) is what I call a chocolate/cherry cake. I buy a Devil's food cake mix, between the layers I add a can of cherry pie filling, then use the deep dark fudge icing. On top I place marachino cherries. Never fails.
Rich Chocolate Birthday Cake - from scratch





Put all this into a big saucepan/pot:





1 cup water


250 g butter


1.5 cup sugar


2 tablespoons of cocoa (1 more tablespoon if you like a darker cake)


1 teaspoon of bi-carb soda





Heat gently until it is all melted, the bring to the boil and let it froth up


(this is why it needs to be a big saucepan)


Leave to cool down.





Now add:


2 eggs


2 cups of Self Raising Flour (look for what to add to plain flour if you cannot get this)





I now mix this all up with a stick blender in the saucepan/pot





Put it in a 20cm round cake tin, and bake at 180c for about 50 minutes.





Test that it is cooked after 45 minutes with a cake tester, (this is a skewer placed into the middle of the cake and should


come out clean - if it is still gooey, put back in the oven for another 10 minutes)





When cooked, remove and wait for 15 minutes before taking it out of the tin and placing it on a cake cooler.





Wait until it is cool before icing it (another hour about)





Icing:





400g of PURE icing sugar (approx)


2 heaped tablespoons of cocoa


60g butter


1/4 cup of boiling water


Dash of vanilla essence (the real stuff, not imitation)


Extra Boiling water if needed - teaspoon at a time.





Sift the icing sugar and cocoa.


Make a well and place the butter and vanilla essence in, pour the 1/4 cup of boiling water onto it to melt the butter, at the


same time stirring it into the icing sugar mix. Keep adding very small amounts of water while mixing until you get a smooth and maleable consistencey.





If you add too much water and it goes too runny, add more sifted icing sugar to bring back the consistency.





Use a smooth knife to ice the cake.





Let the icing set (how long can you wait - about 1/2 an hour?)





Eat with lashings of tea or coffee while singing Happy Birthday
I have discovered a lovely recipe for a ';fridge'; cake which does not need any baking. The most difficult thing is waiting for the cake to chill for 3 hours!





Take: 600g cream cheese (like Philadelphia), 300 ml plain full cream yoghurt, 3 tablespoons lemon juice, 1 sachet gelatine to set 500ml liquid, 250ml water, 75g (about 5-6 tablespoons) of sugar or the equivalent in a sweetener, a crust made of 150g crushed boudoir or granola biscuits or whatever you like mixed with 100g melted butter.





Optional: Fresh or canned fruit. Do not use fresh pineapple or kiwis because the gelatine will not set! When using canned fruit, you can use the syrup instead of water to mix the gelatine, but omit or adjust the amount of sugar





Press the crumbs and butter into the pie dish and chill while you mix the cheese filling.





Mix the gelatine according to the packet instructions using only 250 ml water or liquid, and set aside.





Mix the cream cheese, lemon juice, sugar and yoghurt.





Add the gelatine to the mixture.





If using any fruit, mix them in now.





Put the mixture into the pie dish and refrigerate for about 3 hours till set and firm.





Decorate with some fruit or chocolate hearts





Enjoy!





I made this with fresh strawberries, I used 750g, and it was absolute heaven!! Just the right thing for the springtime in the northern hemisphere!





If you want to make a coffee flavoured tart, take 2 sachets of cappuccino powder, omit the lemon juice, and add 100 g grated milk chocolate. Yummy.
This one is really good......but included a few more recipes.


Enjoy.......aren't you sweet to do this for your mother.


Pat in Indiana.





( I got this recipe about 40 years ago from my sister-in-law.....ummm gooood)


STRAWBERRY CAKE


%26amp;


FROSTING





Mix:


1 white cake mix


1 box strawberry Jell-O (powder)


3 Tablespoons flour





ADD %26amp; mix thoroughly:


1 cup cooking oil


1/2 cup water





ADD:


4 eggs, one at a time


1/2 box frozen strawberries (thawed)





POUR:


Batter into 3 8” cake pans, bake for 25 minutes at 350 degrees, until toothpick inserted in center comes out clean.





FROSTING





1/2 stick margarine, butter (melted)


3/4 lb. powdered sugar (more or less if needed)


1/2 box of strawberries, mashed and drained.





MIX:


Margarine, sugar, strawberries (and juice as needed) to spreading consistency to spread on cake.








More:


POUND CAKE





Combine:


2 sticks butter


1 2/3 cup sugar





Beat in:


5 eggs (1 at a time)





Add:


2 cups sifted flour


1 teaspoon vanilla


1 teaspoon rum extract





Mix thoroughly and bake 1 hour at 325 degrees.








E-Z Cake Recipes





NO EGGS, NO OIL, NO WATER .......JUST 1 12oz.SODA AND MIX.








WHITE CAKE MIX………………………………..7-UP OR STRAWBERRY SODA


CHOCOLATE CAKE MIX.......CHERRY SODA (BLACK FOREST)


ORANGE CAKE MIX….ORANGE SODA


PINEAPPLE MIX….PINEAPPLE SODA


SPICE MIX…..ROOT BEER SODA ETC





POUR CAKE MIX IN BOWL


ADD SODA USE LOAF CAKE PAN


BAKE 350 DEGREES AS BOX SAYS.


(PREPARE PAN WITH SPRAY)


Your choice of frostings or use cool whip.








Whipped Cream Frosting





COOK UNTIL THICK:


1 cup milk


4 TBLS. Flour


set aside to cool





BEAT:


Together….3 minutes


½ cup margarine


½ cup shortening (Crisco…NOT cooking oil)





ADD:


1 cup sugar


(1/4 cup at a time, beat thorouhly)


1 tsp. Vanilla





ADD :


Gradually add flour %26amp; milk mixture





BEAT:


Until the consistency of


Whipped Cream








GOOEY CAKE


INGREDIENTS %26amp; DIRECTIONS:





Mix together thoroughly:


1 box yellow cake mix


2 eggs


2 sticks melted butter


Pour into a (DEEP) lightly greased 9 x 13 baking pan


Mix together thoroughly:


8oz. package cream cheese


2 eggs


1 pound box sifted powdered sugar


Pour over cake mixture Bake at 350 degrees for 35 - 40 minutes until cake is golden brown. Best to let cake cool thoroughly before indulging....but good warm, too.








CHOCOLATE ECLAIR CAKE


(NO BAKE)





INGREDIENTS:





1 large package Vanilla instant pudding


1 small package Vanilla instant pudding


3 1/2 cups milk


1 8oz. container Cool Whip


1 box Honey Graham Crackers





DIRECTIONS:





1.) Mix together and beat for 3 minutes on low speed, vanilla pudding and milk.


2.) Fold in Cool Whip.


3.) Line a 9 x 13 baking pan with 1 layer of graham crackers, pour 1/2 pudding mixture over crackers.


4.) Make a second layer of crackers and pour remaining pudding over crackers.


5.) Make a 3rd layer of crackers over pudding.


6.) Prepare Topping.





Topping





Beat until smooth with mixer:





6 Tablespoons cocoa


2 Tablespoons cooking oil


2 Tablespoons softened margarine


2 teaspoons white Karo syrup


2 Tablespoons milk


1 1/2 cups sifted powdered sugar


1 teaspoon vanilla








Spread evenly over chilled cakes. Refrigerate overnight before serving..





JELL-O CAKE


CAKE:


1 box yellow cake mix


1 large box Jell-o gelatin


12 oz. Can soda pop


Bake cake as directed on box.


Remove from oven, using a wooden spoon handle (or fork) poke holes in cake while still warm.


Prepare Jell-o, using more soda pop in place of water.


Pour Jell-o/soda mixture over cake.


Refrigerate 2 hours.





TOPPING:


8OZ. CONTAINER Cool Whip


1 small pkg. instant Jell-o pudding





Mix pudding, as directed and let stand 15 minutes until thick. Blend


in Cool Whip spread over cake.


Hint: I used Fago Red Pop (which is strawberry flavored) for the liquid in the cake mix...and the liquid in the Jell-o. Also added a large box of strawberry Jell-o gelatin to the topping.


Could decorate with sweet slices of strawberries.











PINEAPPLE CAKE





INGREDIENTS:


1 box Duncan Hines Pineapple Supreme Cake Mix


1 large can crushed pineapple, drained, save juice


1 small box vanilla instant pudding


1 cup milk


1 8oz. container Cool Whip





DIRECTIONS:


Prepare cake according to package directions.


On removing cake from oven, immediately punch holes in cake..pour pineapple juice over cake. Let cool.


Mix pudding %26amp; milk until thick. Add remaining ingredients and spread over cake.








Buttermilk Chocolate Cake %26amp; Icing


(Hubby’s mother’s recipe…not made it yet.)





Sift together:


2 c. flour


4 TBLS. Cocoa


1 ½ tsp. Soda





Add:


2 c. firmly packed brown sugar


3 heaping TBLS. Butter


1 ½ c. buttermilk


1 tsp. Vanilla





Bake:


In 2 – 8” cake pans at 350 degrees for 30 – 35 minutes, or until toothpick inserted in center comes out clean.





Icing


1 box powdered sugar (sifted)


3 TBLS. Cocoa


butter (size of a walnut)


1 TBLS. Karo Syrup


coffee – enough to spreading consistency.





(Sister-in-law said cake tends to sink, some, in middle when iced.)








(As yet...not made either of these frostngs...in my ';Someday Cook Book';)





Mocha Frosting





1 tsp coffee crystals


1/4 cup milk or cream


1/4 cup cocoa powder


5 cups confectioners (powdered) sugar


6 tbs butter


1 1/2 tsp vanilla (imitation vanilla extract, in a bottle)





Blend everything until smooth. Makes enough for one 13x9 cake.





Royal Icing


3 ounces pasteurized egg whites


1 teaspoon vanilla extract


4 cups confectioners' sugar





In large bowl of stand mixer combine the egg whites and vanilla and beat until frothy. Add confectioners' sugar gradually and mix on low speed until sugar is incorporated and mixture is shiny. Turn speed up to high and beat until mixture forms stiff, glossy peaks. This should take approximately 5 to 7 minutes. Add food coloring, if desired. For immediate use, transfer icing to pastry bag or heavy duty storage bag and pipe as desired. If using storage bag, clip corner. Store in airtight container in refrigerator for up to 3 days.
Well..there is some websites for you to check out..


1.http://allrecipes.com/Recipes/Desserts/C…


2.http://www.kidsturncentral.com/links/bdc…


3.http://familyfun.go.com/recipes/special/…


4.http://ezinearticles.com/?New-York-Chees…


5.http://www.kidsrecipeclub.com/element.ph…


6.http://southernfood.about.com/od/chocola…


7.http://www.slashfood.com/2008/02/11/a-bi…


8.http://parents.berkeley.edu/advice/birth…


9.http://allrecipes.com/Recipes/Desserts/C…


10.http://dairyfreecooking.about.com/od/mot…





Hope it helps...=)