New Years Typography Cake Recipe By Tasty

NEW YEAR'S TYPOGRAPHY CAKE RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Grease a 9 x 4-inch (22 x 10 cm) loaf pan with nonstick spray.
• In a large bowl, whisk together ¾ cup water, ⅓ cup (80 ml) oil, 3 egg whites, the flour, and 1 box of cake mix until smooth. Whisk in the purple gel food coloring until the color is evenly distributed.
• Pour the cake batter into the prepared loaf pan and bake according to the package instructions, 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Transfer the cake to a wire rack and cool completely, about 30 minutes.
• Set a wire rack over a baking sheet and grease with nonstick spray.
• Once completely cooled, trim ⅛ inch off both ends of the cake to expose the purple interior. Use the depth of the cookie cutter to measure the width and cut the cake into equal slices. It is important that the slices are even in width so the number cut-outs will all be the same size.
• One at a time, transfer the cake slices to a cutting board. Working carefully, use the cookie cutters to cut "2020" out of each slice. Use a cotton swab to gently release each punched-out number from the cookie cutters. Transfer the numbers to the prepared wire rack.
• In a small bowl, whisk together 2 egg whites. Brush the numbers on all sides with the egg whites. Transfer to the freezer and freeze uncovered for 6 hours, up to overnight.
• In a medium bowl, beat the remaining 3 egg whites with an electric hand mixer until light and fluffy, just before soft peaks form. Set aside.
• Preheat the oven to 350°F (180°C). Grease a 9 x 4-inch (22 x 10 cm) loaf pan with nonstick spray.
• In a large bowl, combine the remaining cup of water and ⅓ cup (80 ml) oil. Add the remaining box of cake mix and whisk until smooth. Whisk in the rainbow sprinkles. Using a rubber spatula, gently fold in the whipped egg whites.
• Pour 1 cup of batter into the bottom of the prepared loaf pan and spread evenly. Remove the punched-out numbers from the freezer. Arrange the numbers crosswise in rows by standing upright in the batter so each row reads "2020", leaving about ¼ inch (6 mm) of space at the ends of the pan.
• Gently pour the remaining batter over the numbers, but do not overfill the pan. You may have about ⅓ cup of batter left over.
• Bake the cake for 40-50 minutes, until a toothpick inserted into the center of the cake comes out clean. Transfer the cake to a wire rack and cool completely, about 30 minutes.
• Use an offset spatula to spread the vanilla frosting over the cake. Decorate with gold flakes and sprinkles as desired.
• Place the sparkler candles in the cake, if using.
• Slice to reveal the numbers and serve.
• Enjoy!

MAJESTIC & MOIST NEW YEAR'S HONEY CAKE

Steps:

• I like this cake best baked in a 9-inch angel food cake pan, but you can also make it in a 10-inch tube or bundt cake pan, a 9 by 13-inch sheetpan, or three 8 by 4 1/2-inch loaf pans.
• Preheat the oven to 350 degrees F (180 C).
• Lightly grease the pan (s).
• For tube and angel food pans, line the bottom with lightly greased parchment paper.
• For gift honey cakes, use "cake collars" (available from Sweet Celebrations) designed to fit a specific loaf pan. These give the cakes an appealing, professional look.
• In a large bowl, whisk together the flour, baking powder, baking soda, salt, and spices.
• Make a well in the center and add the oil, honey, sugars, eggs, vanilla, coffee, orange juice, and rye or whiskey.
• Using a strong wire whisk or an electric mixer on slow speed, combine the ingredients well to make a thick batter, making sure that no ingredients are stuck to the bottom of the bowl.
• Spoon the batter into the prepared pan (s) and sprinkle the top of the cake (s) evenly with the almonds.
• Place the cake pan (s) on 2 baking sheets stacked together (this will ensure the cakes bake properly with the bottom baking faster than the cake interior and top), and bake until the cake springs back when you touch it gently in the center.
• For angel and tube cake pans, bake for 60 to 70 minutes; loaf cakes, 45 to 55 minutes. For sheet-style cakes, the baking time is 40 to 45 minutes.
• This is a liquidy batter and, depending on your oven, it may need extra time. Cake should spring back when gently pressed.
• Let the cake stand for 15 minutes before removing it from the pan. Then invert it onto a wire rack to cool completely.
• Note: If you prefer to not use the whiskey, replace it with orange juice or coffee.