go with store bought mixes, they usually come out better. I tried cake cake once and it just didnt turn out as good as the boxed stuffBirthday Cake Recipes?
If you've never done this before, I strongly suggest that you use a cake mix. They are nearly impossible to mess up. Cupcakes are nice, but a cake is better. Put waxed paper, cut in circles, inside the pan to make them easier to take out, buy a can of frosting to put the two layers together, and frost the cake. When you frost it, first put a thin layer over the cake, so you don't get crumbs into the frosting. Then go over that thin layer with the next coat of frosting.
I♥♫→mia☼☺†
Go to the grocery and get a mix. Those usually turn out better and they also taste better than scratch. Make the icing from scratch (the Wilton buttercream recipe at www.wilton.com is much better than storebought and worth the extra effort).
well all u have 2 do is find 1 of those easy lil cake mixes.betty crocker is good. sum ttimes they come w/sprinkles in it 2.just choose the flavor cake and frosting u want to make. its sooo simple .......and yummy!!ten make it ur own.decorate it however u want! u could get food coloring and color the frostin in bunches of colors!!make it fun and be creative. put his fave candy on top(as long as its good w/cake.tell him u luv him and u should b set)
hope he has a good b-day!!!!!!!! ;)
%26lt;3michelle%26lt;3
Well, I would suggest the box mixes. They always turn out perfect. The recipes that people have already given you look great, but I would do it at least the day before and don't be too bummed if it isn't perfect. As for an idea, how about a boob cake. It's funny and it shows you listen to what he really wants.
Here's a couple really easy and YUMMY ideas, hope he loves them :)
Chocolate Banana Heaven Cake
1 pkg. (2-layer size) chocolate cake mix (not pudding in the mix variety)
1/2 cup cocoa powder
1 cup prepared MAXWELL HOUSE Instant Coffee, cooled
4 medium ripe bananas, mashed
3 eggs
1/3 cup water
1 tsp. MAXWELL HOUSE Instant Coffee
2 Tbsp. milk, warmed
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
3 squares BAKER'S Semi-Sweet Baking Chocolate, melted
2 cups powdered sugar
1/2 cup PLANTERS Chopped Pecans
PREHEAT oven to 350°F. Grease and flour two 9-inch round cake pans. Cover bottoms of pans with wax paper; set aside.
COMBINE cake mix and cocoa powder in large bowl. Add the prepared coffee, bananas, eggs and water; beat with electric mixer on low speed 30 sec., stopping frequently to scrape bottom and side of bowl. Beat on medium speed 2 min.; pour evenly into prepared pans.
BAKE 30 to 35 min. or until toothpick inserted in centers comes out clean. Cool 10 min.; remove from pans to wire racks. Immediately remove wax paper. Cool cake layers completely.
DISSOLVE 1 tsp. instant coffee in the warm milk. Beat cream cheese with electric mixer on medium speed until creamy. Add milk mixture; beat 2 min. Blend in melted chocolate. Add powdered sugar; beat until light and fluffy. Use to fill and frost cooled cake layers. Immediately press pecans into frosting on side of cake. Garnish with chocolate curls, if desired.
Black Cherry Jello Poke Cake (you can use any flavor of jello)
2 baked (9-inch) round white cake layers, cooled
2 cups boiling water
2 pkg. (4-serving size each) or 1 pkg. (8-serving size) JELL-O Brand Black Cherry Flavor Sugar Free Low Calorie Gelatin
1 tub (8 oz.) COOL WHIP FREE Whipped Topping, thawed
PLACE both cake layers, top-sides up, in clean 9-inch round cake pans. Pierce layers evenly with large fork at 1/2-inch intervals.
STIR boiling water into dry gelatin mix in medium bowl at least 2 min. until completely dissolved. Pour evenly over cake layers. Refrigerate 3 hours.
DIP one of the cake pans in warm water 10 sec.; unmold onto serving plate. Spread with about 1 cup of the whipped topping. Unmold second cake layer; carefully place on first cake layer. Frost top and side of cake with remaining whipped topping. Refrigerate at least 1 hour or until ready to serve. Decorate as desired. Store in refrigerator.
German Chocolate cake
1 pkg. (19.5 oz.) brownie mix
1/4 cup (1/2 stick) butter, cut up
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1/2 cup firmly packed brown sugar
1 cup BAKER'S ANGEL FLAKE Coconut
1 cup PLANTERS Pecan Pieces
PREHEAT oven to 350°F. Prepare brownie mix as directed on package for cake-like brownies. Pour batter into greased 13x9-inch baking pan.
PLACE butter and cream cheese in small saucepan; cook on medium heat until cream cheese is completely melted and mixture is well blended, stirring frequently. Stir in brown sugar. Add coconut and pecans; mix well. (Mixture will be thick.) Drop spoonfuls of the cream cheese mixture over brownie batter in pan.
BAKE 30 min. or until toothpick inserted in center comes out clean. Cool 1 hour. Store leftover cake in the refrigerator.
Chocolate Peanut Butter Cupcakes
1 pkg. (2-layer size) devil's food cake mix
1 cup cold milk
1 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding %26amp; Pie Filling
1/2 cup peanut butter
1-1/2 cups thawed COOL WHIP Whipped Topping
4 squares BAKER'S Semi-Sweet Baking Chocolate
1/4 cup PLANTERS Dry Roasted Peanuts, chopped
PREHEAT oven to 350°F. Prepare cake mix and bake in 24 paper-lined muffin cups, as directed on package. Cool only 30 min. (Cupcakes need to still be warm to fill.)
POUR milk into medium bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Add peanut butter; beat well. Spoon into small freezer-weight resealable plastic bag or pastry bag; seal bag. (If using plastic bag, snip off one of the corners from bottom of bag.) Insert tip of bag into center of each cupcake; pipe in about 1 Tbsp. of the filling.
MICROWAVE whipped topping and chocolate in small microwaveable bowl on HIGH 1-1/2 min. or until chocolate is completely melted and mixture is well blended, stirring after 1 min. Dip the top of each cupcake into glaze. Sprinkle evenly with peanuts. Store cupcakes in refrigerator.
Carrot Ginger Cupcakes
1 pkg. (16 oz.) pound cake mix
3/4 cup shredded carrots
1 Tbsp. ground ginger
1 tsp. ground cinnamon, divided
1/2 cup PLANTERS Walnut Pieces, toasted
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
2 cups thawed COOL WHIP Whipped Topping
PREHEAT oven to 350°F. Prepare cake batter as directed on package; stir in carrots, ginger, 3/4 tsp. of the cinnamon and walnuts.
SPOON batter into 24 paper-lined medium muffin cups. Bake 15 min. or until toothpick comes out clean.
BEAT cream cheese in medium bowl with wire whisk until smooth. Gently stir in whipped topping. Spread over tops of cupcakes. Sprinkle with reserved 1/4 tsp. cinnamon. Refrigerate until ready to serve.
EASY FILLED CUPCAKES
1 box yellow or chocolate cake mix
2 eggs
2 c. dairy sour cream
1/3 c. apricot or strawberry preserves
Preheat oven to 350 degrees and line 24 muffin cups with paper liners. In large bowl, combine cake mix, sour cream, and eggs. With large spoon (not mixer), stir until well blended. Set aside 1 1/2 cups batter. Spoon batter into muffin cups, filling halfway. Use back of spoon to make small indention in the batter. Fill with 1/2 teaspoon preserves. Use remaining batter to cover evenly - cups should be 3/4 full. Bake 20-25 minutes or until tops spring back when touched. Cool 1-2 minutes before removing from pan.
Raspberry cup cakes
INGREDIENTS:
* 3/4 cup graham cracker crumbs
* 1/4 cup chopped pecans
* 3 tablespoons butter, melted
* 3/4 cup fresh raspberries, crushed
* 1/2 (8 ounce) package cream cheese
* 10 1/2 fluid ounces sweetened condensed milk
* 1 cup frozen whipped topping, thawed
DIRECTIONS:
1. Line a 12 cup muffin pan with paper cup liners. In a medium bowl, combine graham cracker crumbs, crushed pecans and melted margarine, mixing well to blend. Spoon mixture evenly into a 12 cup muffin pan lined with paper cup liners. Press mixture with a spoon to firm bottom. Puree raspberries and set aside.
2. Beat cream cheese until fluffy. Add condensed milk and 1/2 cup of the raspberry puree and mix until well blended. Fold in whipped topping.
3. Spoon evenly into baking cups. Freeze for at least 5 hours. When ready to serve, remove paper liners. Invert cakes onto individual serving plates. Drizzle remaining raspberry puree over cakes. Garnish with a few whole raspberries. Serve frozen.
Hope ull sucess n suprise u r boy friend
hey go doing google seach and yu may find the answer..................
1/3 cup Dutch-process cocoa powder
1/2 cup boiling water
1 cup all-purpose flour
1/2 teaspoon baking soda
Pinch salt
3/4 stick (6 tablespoons) unsalted butter, softened
1/2 cup sugar
1 whole large egg
1 large egg yolk
3/4 cup butterscotch chips
1/4 cup heavy cream
In a small bowl whisk together the cocoa powder and the water until the cocoa powder is dissolved and let the mixture cool to room temperature. In a bowl whisk together the flour, the baking soda, and a pinch of salt. In another bowl with an electric mixer cream together the butter and the sugar and beat in the whole egg and the egg yolk, beating until the mixture is combined well. Beat in the cocoa mixture alternately with the flour mixture, beating well after each addition, divide the batter among 12 paper-lined 1/2-cup muffin tins, and bake the cupcakes in the middle of a preheated 350 degree oven for 25 to 30 minutes, or until a tester comes out clean. Turn the cupcakes out onto a rack and let them cool completely.
In another bowl combine the butterscotch chips and the cream, scalded, let the chips soften, and whisk the mixture until it is smooth. Let the icing cool completely, whisk it until it is fluffy, and spread it on the cupcakes. As an alternative, substitute semi-sweet chocolate chips for the butterscotch chips.
just buy some cake mix and some whipped cream and top tha whipped cream on tha cake when its cooled and cover it with lots of differnt fruit , its soo good
~*~CHOCOLATE VOLCANO CUPCAKES
Sinfully luscious!
1 cup (8 oz) cream cheese
1 unbeaten egg
1/3 cup sugar
1/8 tsp. salt
1 c. chocolate chips
1 1/2 c. flour
1 c. sugar
1/4 c. cocoa
1 tsp. baking soda
1/2 tsp. Salt
1 c. water
1/3 c. cooking oil
1 T. vinegar
1 tsp. salt
Preheat oven to 350 degrees F. In a mixing bowl combine the cream cheese, egg, 1/3 c. sugar, %26amp; 1/8 tsp. salt. Beat well. Stir in 1 cup chocolate chips. Sift together the flour, 1 c. sugar, cocoa, baking soda, %26amp; 1/2 tsp. salt. Add water, cooking oil, vinegar %26amp; 1 tsp. salt. Beat until well combined. Fill paper-lined muffin cups, 1/3 full with chocolate batter. Top each with a heaping teaspoon of cream cheese mixture. Sprinkle with sugar %26amp; chopped blanched almonds, if desired. Bake for 30-35 min. Makes 2 dozen.
NOTE: You will NOT need (nor want) frosting for these cupcakes.
***********************************
CARAMEL FILLED CHOCOLATE CUPCAKESThis recipe is my own creation.
1 dark chocolate cake mix
1 bag Kraft caramels
Unwrap caramels, %26amp; set aside. Preheat oven, %26amp; prepare the cupcakes as directed on the box. Pour batter into prepared cupcake pans. Poke 1 caramel into batter of each cupcake. Spread a little batter over the top to cover the caramel. Bake as directed on the box. When done %26amp; cool, frost with my “CHOCOLATE CREAM CHEESE FROSTING” below.
CHOCOLATE CREAM CHEESE FROSTING
1/4 c. butter, softened
8 oz. cream cheese, softened
3 oz. (3 sq.) unsweetened chocolate, melted
dash of salt
3 c. confectioners' sugar
1/3 c. half-and-half
1 tsp. vanilla extract
nuts, optional
Cream together the butter %26amp; cream cheese. Add melted chocolate, salt, sifted confectioners' sugar, half-and-half, %26amp; vanilla. Beat until smooth %26amp; spreadable.
**************************************…
MY HUBBY’S LEMON CAKE
1 lemon cake mix
1 pkg. instant lemon pudding
4 eggs
1 sm. can frozen lemonade, thawed
1 stick butter, melted
1 box powdered sugar
1 c. plus 2 T. water
Preheat oven to 350 degrees F. Combine cake mix, eggs, butter, water, %26amp; lemon pudding in large bowl. Beat well with electric mixer. Pour into greased %26amp; floured 9x13” pan. Bake 35 minutes or until done. While baking, prepare the glaze by sifting the powdered sugar into the thawed lemonade, %26amp; mixing well. As soon as cake is removed from oven, cut into squares %26amp; pour the glaze over hot cake. Bake an additional 5 minutes.
**************************************…
LEMON %26amp; COCONUT SOUR CREAM CAKE
1 pkg. lemon cake mix
1 sm. box lemon cook %26amp; serve pudding mix
1/2 to 1 c. coconut, shredded
1 c. sour cream
1/3 c. cooking oil
4 eggs
Preheat oven to 350°F. In large mixing bowl, combine all ingredients. Beat 3 minutes. Pour batter in 10” greased tube pan. Bake 55 minutes or until pick inserted comes out clean. Cool on rack 15 minutes. Remove from pan. Cool completely. Dust with powdered sugar or drizzle with “LEMON GLAZE” or “LEMON SAUCE” (see below), if desired. Makes 12 servings.
LEMON SAUCE
1/2 c. butter
1 c. sugar
1/4 c. water
1 egg, beaten
1/4 c. lemon juice
In a small, heavy saucepan, combine butter, sugar, water, beaten egg %26amp; lemon juice. Cook over medium heat, whisking constantly, until mixture comes to a boil. Remove from heat %26amp; let cool before serving. Delicious served warm over cake or bread pudding. Makes about 1 1/2 c. sauce. Keep tightly covered in the refrigerator.
LEMON GLAZE
1/2 c. sugar
1/2 c. water
1 tsp. grated lemon rind
1/4 c. lemon juice
Combine glaze ingredients, stirring until sugar dissolves. Brush lemon glaze on sides of cake %26amp; spoon glaze over top, a little at a time.
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.
No comments:
Post a Comment