Christinas Birthday Cake Recipes

THE VERY BEST, MOST DELICIOUS AND MOIST CHOCOLATE CAKE YOU'LL EVER TASTE (WITH A SURPRISE INGREDIENT: BEETS)!

Steps:

• Prepare two, 8″ or 9″ baking pans (or one, 9×13″); butter and flour them well.
• Puree the beets in a food processor along with the eggs, vanilla, oil and the sugar.
• In a large bowl, place the dry ingredients, then add the pureed mixture.
• Beat with an electric or stand mixer on low speed until well combined.
• Pour batter into prepared pans and bake in preheated oven for 25 to 30 minutes, or until done a a tester (or skewer) comes out clean.
• Remove from pans after a few minutes and allow to cool completely on racks.
• Meanwhile, make the buttercream frosting by beating the butter until soft, then adding the sugar, cocoa, 1/4 cup (2 oz) coffee and salt, and mixing until creamy and smooth. Continue to add more coffee until a soft, spreadable, or pipable consistency is reached.
• Cut the tops off the cake to make them level, you can see photos on this post. Place one layer of the moist chocolate cake on a serving plate and spread some buttercream on top.
• Place the second layer on top and decorate as desired with the frosting and other decorations, if desired (I put some almond crunch pieces on the sides.)

APPLE CAKE (VERY MOIST, MADE WITH YOGURT

Steps:

• Prepare an 8″ springform pan by spraying with oil (or butter) and lining in parchment paper (sides optional, if you want really clean sides), then spray the paper, too.
• In a food processor, or blender, process the apple pieces and lemon juice until it is almost pureed.
• Place the sugar and eggs in a large bowl and beat with a mixer until light and fluffy. Sift the flour with the baking powder then add to the mixture in the bowl a little at a time along with the softened butter. Continue to mix until completely blended, then stir in the yogurt.
• Add the processed apples and grated lemon rind to the cake batter and stir until evenly combined.
• Pour into prepared cake tin.
• Bake for 50-60 minutes (depending on your oven), but test with a cake tester or skewer to make sure the apple cake is done before removing from the oven. If desired, sprinkle lightly with some granulated sugar immediately. Allow to cool for about 15 minutes, then remove the side of the springform pan.
• Let cool completely before cutting and serving.
• The cake can stand on its own, but you can also serve it with a fruit sauce, dollop of whipped cream, custard or vanilla ice cream. I prefer it plain with a cup of tea!

CHRISTINA'S BIRTHDAY CAKE

Steps:

• For the dough eggs, sugar and vanilla sugar beat with handheld electric mixer at the highest level until fluffy .
• Mix flour and baking powder and stir in portions at medium speed. Spread out batter on a greased baking sheet.
• Heat oven to 350 ° F Bake 20 to 25 minutes
• Allow the cake to cool on the baking sheet.
• For the topping put the peaches on a sieve to drain and cut into small pieces. Cream with cream stabilizer and 3 P. vanilla sugar until stiff.
• Stir sour cream with the remaining vanilla sugar. Stir peach pieces with the sour cream and fold in the cream. Strike the mass evenly over the cake and sprinkle with cinnamon sugar.

CHRISTINA'S CINDERELLA'S CASTLE CAKE

Steps:

• To make the cake base: Preheat the oven to 350 degrees F.
• Grease a 9 by 9-inch cake pan.
• Combine all ingredients in a mixing bowl and scrape into the prepared pan. Bake until a cake tester or a toothpick inserted into the center comes out clean, about 30 minutes. Place on a rack to cool for 15 minutes. Turn the cake out of the pan and let cool completely.
• To make the towers: Generously grease the cans with shortening. Combine all ingredients in a mixing bowl. Divide the batter among the cans, filling them not more than halfway. Bake until a cake tester, wooden skewer or raw piece of spaghetti inserted into the center comes out clean, about 50 minutes for the smaller cans and 1 1/4 hours for the large can. Place on a rack to cool for 15 minutes. Turn the cakes out of the cans and let cool completely.
• To prepare the frosting: Put 2 tubs of frosting in a mixing bowl and add blue food coloring until it reaches the desired shade. Set aside. Divide the remaining tub of frosting between 2 bowls and color 1 purple and 1 pink. Set aside.
• To assemble the cake: Place the square cake on a platter and cover with blue frosting. Use a serrated knife to trim the tower cakes so the tops are flat. Cover the towers with blue frosting. Set the large tower on the center of the base cake and then set 1 of the smaller towers on top of it, securing with 1 or 2 straws or skewers. Set 1 small tower on each side of the large one, securing them to the base cake with a straw or skewer (cut to fit as needed).
• Cover the sugar cones with purple icing and place open-side down on top of each tower. Use a spatula to smooth out the frosting on the cakes or cones.
• Fill the pastry bag with pink icing and pipe a border around the edges of the cake. Insert lollipops around the edge of the base cake to make a fence. Set the doll in front of the main tower and scatter the sprinkles over all.