Perfect Party Cake Recipe 495

PARTY CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour two 8 inch cake pans.
• Sift together; the cake flour, baking powder, 3/4 teaspoon salt, and 1/3 cup sugar. Add the shortening and 3/4 cup of the milk, beat with an electric mixer on medium speed for 2 minutes, scraping bowl while beating. Add 4 of the egg whites and beat the batter for 2 more minutes , scraping bowl while beating.
• Fill each cake layer pan 1/3 full of batter, sprinkle half the cherries over batter, then add remaining batter, sprinkle remaining cherries on top.
• Bake at 350 degrees F (175 degrees C) for about 35 minutes. Remove cakes from pans and let cool. Frost with whipped cream or fluffy boiled icing and sprinkle with flaked coconut and garnish with maraschino cherry halves.
• To Make Fluffy Boiled Icing: Combine in a saucepan: 1 cup of the sugar, water, light corn syrup, and 1/8 teaspoon of the salt. Stir until well blended. Boil slowly without stirring until mixture will spin a long thread when a little is dropped from a spoon about 238 degrees F to 242 degrees F (116 degrees C to 118 degrees C).
• In a large mixing bowl beat 2 of the egg whites until stiff. Pour hot syrup over beaten egg whites while continually beating. Continue beating until mixture is very fluffy and will hold its shape. Then add vanilla and beat until blended. Spread on cake. If icing does not seem stiff enough beat in 2 or 3 tablespoons confectioners' sugar one tablespoon at a time until stiff enough to hold shape.

PERFECT PARTY CAKE

Steps:

• For the cake:.
• Center a rack in the oven and preheat to 350°F Butter two 9" cake pans and line bottoms with parchment paper rounds. Place on baking sheet.
• Sift together the cake flour, baking powder, and salt.
• In a separate, medium-sized bowl, whisk together the egg whites and milk.
• In another bowl, whisk together the lemon zest and sugar until fragrant. Or, you may rub the lemon zest and sugar together until fragrant.
• Add the butter to the sugar and lemon zest mixture and beat at medium speed for three minutes or until butter and sugar are light.
• Incorporate the extract and 1/3 flour mixture.
• Beat in half the milk/egg mixture and beat in half of the remaining flour mixture.
• Add the rest of the milk/egg mixture, then add in the rest of the dry ingredients.
• Beat for at least two more minutes until all the ingredients are fully incorporated and the batter is well aerated.
• Divide the batter evenly between the two pans and smooth tops with a rubber spatula.
• Bake for 30-35 minutes until the cake is springy to the touch or a toothpick inserted comes out clean. Cook for about 5 minutes in the pan, then invert and cool on wire racks the rest of the way.
• For the buttercream:.
• Put the sugar and egg whites in a double boiler, or heatproof bowl over a pot of simmering water. Whisk constantly, keeping the mixture over the heat, until it feels hot to the touch, or about 3 minutes. (Sugar will be dissolved and it will look like shiny marshmallow creme.).
• Remove the bowl from the heat.
• Beat with a whisk on medium speed for about 5 minutes. If using an electric mixer, switch to paddle attachment and add butter one stick at a time, beating until smooth. You will need to beat it for about 6-10 minutes after all the butter is incorporated. The mixture may separate, but keep beating, it will come back together.
• While still beating at medium speed, gradually add the lemon juice, then the vanilla (be sure each addition is incorporated before adding more).
• To store, press a piece of plastic over it.
• For the Assembly:.
• Using a bread knife, level the top of each cake, then cut horizontally into two layers.
• Lay down one layer of cake on a cake round. Spread 1/3 preserves, then 1/4 buttercream.
• Repeat layers 1-3 until last layer of cake, which is placed upside down.
• Cover the cake with the remaining buttercream, then coat with coconut.

FUNNEL CAKES IV

Steps:

• Mix salt, baking powder, and half the flour in a bowl. Set aside.
• Cream eggs, sugar, and milk in a large bowl. Add flour mixture and beat until smooth. Continue to add remaining flour, but use only enough to achieve desired consistency. Batter will be thin enough to run through a funnel.
• Heat the oil to 375 degrees F (190 degrees C) in an 8-inch skillet.
• Put your finger over the bottom opening of the funnel, and fill the funnel with a generous 1/2 cup of the batter. Hold the funnel close to the surface of the oil, and release the batter into the oil while making a circular motion. Fry until golden brown. Use tongs and wide spatula to turn the cake over carefully. Fry the second side one minute. Drain on paper towels, and sprinkle with sifted confectioners' sugar.

GRAMMA'S PARTY CAKE

Steps:

• Dissolve the gelatin in the boiling water. Mix in the cold water and set aside.
• Mix and bake cake as directed for one 9x13 inch pan. Let cake cool for 20 to 25 minutes.
• Poke holes in cake about 1 inch apart. Pour gelatin into holes and over the top of the cake. Refrigerate cake while making the topping.
• Mix instant pudding, whipped topping mix and milk until stiff. Frost cake and store in refrigerator.

HAPPY BIRTHDAY CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch pan or three 8- or 9-inch round layer cake pans.
• Cream the butter and sugar together until smooth and fluffy, about 5 minutes. Add the egg yolks one at a time, beating after each one. Mix in the vanilla extract.
• Sift together the baking powder, flour, and salt. Add the flour mixture to the creamed mixture in three batches, alternating with the milk. Blend after each addition. Scrape down the sides and bottom of the bowl and beat an additional minute.
• In a separate bowl, beat the egg whites with a dash of salt until stiff peaks form. Fold one third of the egg whites into the cake batter to lighten it; gently fold in the remaining egg whites. Pour batter into prepared pan(s).
• Bake in preheated oven until cake springs back when touched lightly with a fingertip and a tester inserted in the center comes out clean. Cake layers may be done baking after 25 minutes; a 9x13-inch cake may take 35 minutes. Cool on wire rack.