Prairie Birthday Cake Recipes

PRAIRIE BIRTHDAY CAKE

Steps:

• Prepare and bake cake according to package directions, using a greased and floured 13x9-in. baking pan. Cool on a wire rack for 10 minutes; invert onto the rack to cool completely. Transfer cake to a 15x12-in. covered board., In a bowl, cream shortening, butter and vanilla. Gradually beat in sugar and milk until light and fluffy., Place 1 cup frosting in a bowl; tint pink. Place 1/2 cup frosting each in two bowls; tint one yellow and one purple or blue. Place 1/4 cup frosting in another bowl; tint green. Cover and set bowls aside. Set 1/2 cup white frosting aside. Frost cake with remaining white frosting. , With a knife, score a straight line lengthwise down the center of the cake; score two lines widthwise, creating six sections. Cut a small hole in the corner of a pastry or plastic bag; insert star tip. Fill bag with reserved white frosting. Pipe rows of white shells over the scored lines, Prepare another bag; insert star tip and fill with pink frosting. Pipe shells on each side of the rows of white shells, being careful not to cross over the lines. Pipe a row of pink shells around top and bottom edges of the cake., Trace a sunbonnet pattern onto waxed paper and cut out. With a sharp knife, trace pattern in top left, bottom middle and to right squares., Prepare another bag; insert round tip and fill with pink frosting. Outline and fill in the bonnet and form a bow in the top left square. In the center of each of the empty squares, pipe two pink flowers., Prepare another bag; insert round tip and fill with purple or blue frosting. Outline and fill in the bonnet in the middle bottom square and form a bow. Pipe two purple or blue flowers in the squares with the pink flowers. Place a small dot of purple or blue frosting in the center of pink flowers., Prepare another bag; insert round tip and fill with yellow frosting. Outline and fill in the bottom in the top right square and form a bow. Pipe two yellow flowers in squares with the other flowers, forming a bouquet. Place a small dot of the yellow frosting in the center of purple or blue flowers. , Prepare another bag; insert round tip and fill with green frosting. Pipe stems and leaves on bouquets. Place a small dot of green frosting in the center of yellow flowers.

TREASURE CHEST BIRTHDAY CAKE

Steps:

• In two batches, prepare and bake cakes according to package directions, using two greased and floured 13-in. x 9-in. baking pans. Cool for 10 minutes; remove from pans to cool on wire racks., In a large bowl, beat butter until fluffy; beat in the chocolate, vanilla, confectioners' sugar and enough milk to achieve spreading consistency. Center one cake on a 16-in. x 12-in. covered board; frost top. Top with remaining cake; frost top and sides of cake. With a metal spatula, smooth frosting to resemble boards., For chest lid, insert 4-in. skewers equally spaced into one long side of corrugated cardboard lid. Frost top of lid. Cut a small hole in the corner of a pastry or plastic bag; insert star tip #21. Pipe a shell border on edges of lid and for handles on side of chest., Place one 7-1/2-in. skewer on each side of cake top, about 3-1/2 in. from back of chest. Position lid over cake; gently insert short skewers into cake about 1 in. from back of chest. Rest lid on long skewers., Arrange candy in chest. Cut a small keyhole from a Fruit Roll-Up; center on front of cake. Position strips of Fruit Roll-Ups on front and back of chest.

THE BEST BIRTHDAY CAKE RECIPE BY TASTY

Steps:

• Make the cake: Preheat the oven to 350°F (180°C). Lightly spray three 8-inch cake pans with nonstick spray. Line the bottoms with parchment paper rounds and spray again.
• In a large bowl, whisk together the sour cream, eggs, and egg whites until evenly combined. Add the vanilla and milk and whisk until incorporated.
• In the bowl of a stand mixer fitted with a paddle attachment, combine the granulated sugar and salt. Sift in the cake flour, baking soda, and baking powder. Mix on low speed to incorporate.
• Cut the butter into tablespoon-sized pieces. With the mixer running on low speed, add the butter to the dry ingredients, one piece at a time. Continue mixing until a sandy, coarse meal forms, 3-4 minutes.
• With the mixer running on low speed, pour in one-quarter of the wet ingredients at a time and mix to incorporate, scraping down the sides of the bowl between each addition. Continue mixing until the batter is smooth.
• Remove the bowl from the stand mixer and gently fold in the sprinkles with a rubber spatula.
• Divide the batter evenly between the prepared cake pans, tapping the pans on the counter a couple of times to release any large air bubbles.
• Bake the cakes for 25-30 minutes, until a toothpick inserted into the center of a cake comes out clean. 8. Set the pans on a wire rack and let the cakes cool completely, about 1 hour. Once cooled, run an offset spatula around the edges of the pans to loosen the cakes, then invert onto the rack and remove the parchment rounds.
• Meanwhile, make the frosting: In a large bowl with an electric hand mixer (or in a stand mixer fitted with the whisk attachment), whip the butter on medium speed until creamy, about 3 minutes.
• With the mixer running on low speed, add the powdered sugar, about 1 cup at a time. Once incorporated, add the cream, vanilla, and salt. Increase the mixer speed to high and beat for 3 minutes, until the frosting is fluffy.
• Assemble the cake: Using a large serrated knife, slice a thin layer off the top of each cake to create a flat surface. Discard the scraps.
• Smear a bit of frosting onto an 8-inch cake round set on top of a cake stand, then place a cake layer on the round. Use a large offset spatula to spread an even layer of frosting over the cake. Place another cake layer on top and frost. Place the last cake layer, bottom-side up, on top and spread a thin layer of frosting over the top and sides of the cake to make the crumb coat. Refrigerate for 15 minutes, until the frosting is set.
• Generously spread a thick, even layer of frosting over the top and sides of the cake. Decorate the cake with the remaining frosting and sprinkles as desired.
• Slice and serve. Cake can be kept at room temperature for 2 hrs and refrigerated for 3 days.
• Enjoy!