Birdhouse Cake Recipes

HUMMINGBIRD CAKE

Steps:

• In a large bowl, beat the bananas, oil, eggs, pineapple and vanilla until well blended. In another bowl, combine the flour, sugar, salt, baking soda and cinnamon; gradually beat into banana mixture until blended. Stir in walnuts. , Pour into 3 greased and floured 9-in. round baking pans. Bake at 350° until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For frosting, in a large bowl, beat the shortening, butter, lemon zest and salt until fluffy. Add confectioners' sugar alternately with pineapple juice. Beat in cream. Spread between layers and over top and sides of cake. If desired, sprinkle with walnuts.

HUMMINGBIRD CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch cake pans.
• Sift together the flour, sugar, baking soda and salt. Set aside.
• In a large bowl, combine the oil, eggs, pineapple, bananas and nuts. Add flour mixture, and mix together by hand.
• Pour batter into prepared pans. Bake in preheated oven until a toothpick inserted in center of each pan comes out clean, about 1 hour. Remove from oven and allow to cool on racks.
• Prepare the frosting by blending together the cream cheese, butter, sugar and vanilla until smooth. Evenly spread frosting on middle, sides and top of cake.

BIRDHOUSE CAKE

Steps:

• In a saucepan over low heat, heat the milk and white chocolate until the chocolate is melted; stir until smooth. Cool to room temperature, about 30 minutes. Meanwhile, in a bowl, cream butter and sugar on high speed until fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with the chocolate mixture. Beat on medium for 2 minutes or until smooth., Pour into two greased 8-in. square baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , Frosting: In a bowl, cream butter, shortening and vanilla. Gradually beat in confectioners' sugar. Add milk; beat until fluffy. Place 1 cup of frosting in a bowl; tint yellow. Leave remaining frosting white., Assembly: Cut one cake in half. Cut the remaining cake in half diagonally. Place one rectangular cake half toward the back of a 9-in. square covered board. Spread with half of the jam. Top with the remaining rectangular cake. Spread remaining jam over the top of one of the diagonal cakes; top with remaining cake. Frost top and sides of rectangular cake with white frosting. Place the triangular cake, point side up, on rectangular cake. Frost front and back of triangular cake with white frosting., Cut a hole in the corner of a pastry or plastic bag; insert petal tip #103. Fill bag with yellow frosting. Pipe frosting in slightly overlapping rows on rooftop. Along the roof peak, pipe two rows of frosting on front and back. With yellow frosting and round tip #9, pipe vertical stripes on each side and in each corner. Pipe frosting around base of birdhouse., For birdhouse opening, twist sandwich cookie in half; press cream side of cookie into cake. Remove bottom of marshmallow bird. Pipe frosting onto the back of the bird; attach to cookie. Pipe yellow frosting around opening. Insert Pirouette cookie below opening for perch., For bird's nest, in a saucepan over medium heat, melt marshmallows and butter, stirring occasionally until smooth. Stir in peanut butter and chocolate chips until blended. Remove from the heat; stir in chow mein noodles until well coated. Using fingers, shape into a nest; press an indentation in center of next. Fill with jelly beans or candy eggs. Cool. Place in front of birdhouse.

BIRDHOUSE CAKE

Steps:

• Cover bottom of 13x9-inch pan with waxed paper; spray bottom and sides of pan with cooking spray. Prepare cake batter as directed on package; blend in dry pudding mix. Pour into prepared pan. Bake as directed on package for 13x9-inch cake. Cool cake in pan 10 min.; invert onto wire rack. Remove pan and waxed paper; cool cake completely.
• Cut cake as shown in diagram 1. Arrange on tray or large platter as shown in diagram 2 and 3, turning piece B onto its side so it is higher than piece A, and placing pieces C and D over pieces E and F to form raised peak of roof, trimming corners of C and D where they meet at peak.
• Beat butter, milk and vanilla with mixer until well blended. Gradually add sugar, beating after each addition until well blended. Reserve 1/4 cup frosting; frost cake with remaining frosting.
• Sprinkle 1/2 cup coconut onto center of birdhouse. Tint 1/2 cup of the remaining coconut with a few drops of yellow food coloring; sprinkle over bottom edge of house. Tint remaining coconut with few drops of red and blue food colorings; sprinkle over roof. Tint reserved frosting as desired; pipe onto cake to make bird. Add decorations to resemble photo.

BIRD CAKES

Steps:

• In a large pan start melting the fat.
• When almost melted, take off the heat, add the rest of the listed ingredients and mix well.
• Let the mix cool enough for the seeds to be evenly distributed and not sink to the bottom.
• Fill your molds, cool until set and un-mold.
• IMPORTANT: Do not use old and used fat from your deep fryer because that is not good for the birds.

DR. BIRD CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan.
• In a large bowl, mix together the flour, sugar, baking soda, cinnamon and salt. Make a well in the center and pour in the eggs, oil, bananas and pineapple. Mix well and pour into prepared pan.
• Bake in the preheated oven for 70 to 80 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.