Buggy Gal Birthday Cake Recipes

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BIRTHDAY CAKE {FUNFETTI CAKE}



Birthday Cake {Funfetti Cake} image

The best Birthday Cake recipe! You get a pillowy soft and tender, perfectly light and fluffy funfetti style cake that's generously dotted with rainbow sprinkles and it's swirled with a classic birthday cake and vanilla flavor. Then of course it's finished with the most luscious buttercream frosting. Everyone will instantly fall in love!

Provided by Jaclyn

Categories     Dessert

Time 3h10m

Number Of Ingredients 13

2 1/4 cups (300g) cake flour ((preferably use a kitchen scale to measure or use scoop and level method to measure))
1 Tbsp (12g) aluminum free baking powder
1/2 tsp salt
3/4 cup (170g) unsalted butter, (at room temperature*)
1 1/2 cups (300g) granulated sugar
1/4 cup (60ml) vegetable oil
2 large eggs, (whites and yolks separated, at room temperature**)
2 tsp vanilla extract
1/2 tsp almond extract***
4 large egg whites
1 cup + 1 Tbsp (250ml) whole milk, (at room temperature***)
1/2 cup (92g) rainbow jimmies sprinkles
Vanilla Buttercream Frosting,

Steps:

  • Preheat oven to 350 degrees. Butter and line two 9-inch round cake pans. Line bottoms with parchment paper, butter parchment, dust with flour and shake out excess. Wrap pans with cake strips (I use THESE - affiliate link)****.
  • Sift cake flour into a medium mixing bowl. Add baking powder and salt and whisk together.
  • In the bowl of an electric stand mixer cream butter and sugar until very pale and fluffy. Scrape down sides and bottom of mixer bowl with a rubber spatula.
  • Mix in vegetable oil. Then mix in the 2 egg yolks, scrape down mixer bowl. Blend in vanilla and almond extract. Set aside.
  • In a separate clean medium mixing bowl using an electric hand mixer whip 6 egg whites (2 from the whole eggs listed, 4 from egg whites listed) on high speed until medium-stiff peaks form (tips of peaks should just droop slightly).
  • Add 1/3 of the flour mixture to butter mixture in stand mixer, mix just until combined. Add 1/2 of the milk and mix just until combined. Add another 1/3 of the flour mixture mix just until combined, followed by remaining 1/2 milk mixture mixing just until combined. Add in last 1/3 of the flour mixture and mix just until combined.
  • Remove bowl from stand mixer. Add egg whites and sprinkles and gently fold batter with a rubber spatula just until combined.
  • Divide mixture among prepared pans, pour and spread into an even layer.
  • Bake in preheated oven until toothpick inserted into the center comes out clean, about 30 - 35 minutes.
  • Cool in pan about 20 minutes, then run knife around edges of cake to loosen and invert onto wire racks to cool completely.
  • Once cool frost with buttercream frosting. If adding sprinkles over frosting add right away before it starts to develop a lightly dry outer crust. Store cake in an airtight container in a cool temperature (or chill for longer shelf life).

Nutrition Facts : Calories 653 kcal, Carbohydrate 87 g, Protein 6 g, Fat 33 g, SaturatedFat 21 g, Cholesterol 95 mg, Sodium 143 mg, Fiber 1 g, Sugar 61 g, ServingSize 1 serving

BIRTHDAY BUG CAKE



Birthday bug cake image

Children will love the butterfly and ladybird decorations on this colourful cake - and you'll love its simplicity

Provided by Jane Hornby

Categories     Afternoon tea, Treat

Time 2h10m

Number Of Ingredients 10

Easy vanilla cake and syrup mix (see recipe below)
100g white chocolate (I used Milkybar)
Basic vanilla buttercream mix (see Easy vanilla cake recipe below)
12 giant chocolate buttons , 6 cut in half
treat-size pack chocolate buttons
2 chocolate sticks (I used Matchmakers)
hundreds and thousands
multicoloured candles
red (or whatever colour you like) writing icing tubes (I used Asda)
multicoloured candles

Steps:

  • Bake the Easy vanilla cake in a greased, lined deep 20cm cake tin as in the basic recipe; drench with syrup and leave to cool. Leave the oven on.
  • Break the white chocolate into cubes into a microwaveable bowl, and heat on High for 1 min (or melt over a pan of simmering water). Stir, then leave any remaining lumps to melt in the warm liquid chocolate. Once just-warm, beat the chocolate into the buttercream.
  • Start the butterflies. Put the whole giant buttons on a flat baking tray on non-stick baking paper, then put into the oven for 20-30 secs or until the chocolate looks shiny. Take out, scatter with hundreds and thousands, then leave to set completely before cutting in half with a large non-serrated knife. For the ladybirds, pipe dots of icing all over the already cut giant button halves, then leave aside to dry.
  • Spread the buttercream over the cake, then start to arrange the butterflies. Cut each Matchmaker into 3 - these will make the bodies. Press onto the cake, then stick four giant button halves around each body to make 'wings'. For the ladybirds, place two spotty button halves together, then use a small button for the head. Scatter more hundreds and thousands all over the cake, then poke in the candles.

Nutrition Facts : Calories 536 calories, Fat 30 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 47 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.28 milligram of sodium

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