Birthday Cake Recipes From Scratch Biography
Source(google.com.pk)
Ingredients
2 1 1/2 -quart containers vanilla ice cream
1 9 -ounce package chocolate wafers (such as Nabisco Famous)
1 7 -to-8-ounce bottle chocolate shell ice cream topping
1 1 1/2 -quart container chocolate ice cream
5 cups whipped cream
Rainbow sprinkles, for decorating (optional)
Directions
Put a 9-inch springform pan in the freezer for 15 minutes. Meanwhile, let 1 container vanilla ice cream soften at room temperature.
Remove the pan from the freezer. Spread a 1/2-inch-thick layer of softened vanilla ice cream on the bottom and up the sides of the pan. (If the ice cream gets too soft, return to the freezer.) Freeze until firm, about 45 minutes.
Meanwhile, pulse the chocolate wafers in a food processor to break into large crumbs. Add the chocolate shell topping and pulse until the crumbs are moist, about 5 pulses; set aside.
Let the chocolate ice cream soften at room temperature, about 15 minutes. Spread over the vanilla layer, firmly packing the ice cream into the pan. Spread the chocolate crumb mixture over the chocolate ice cream. Freeze until set, about 1 hour.
Remove the remaining container vanilla ice cream from the freezer 15 minutes before assembling the final layer. Spread the ice cream over the crumb layer, packing it tightly, then smooth the top with an offset spatula. Freeze until firm, about 2 hours.
To unmold, wipe the outside of the pan with a hot cloth, then run a hot knife around the inside; unlatch and remove the side. If the ice cream cake is too soft, refreeze 20 minutes.
Spread 3 cups whipped cream over the top and sides of the cake. Freeze until set, about 20 minutes. Put the remaining 2 cups whipped cream in a pastry bag fitted with a star tip; pipe along the top and bottom edges of the cake and decorate with sprinkles. Return to the freezer; remove 15 minutes before serving and slice with a hot knife.
kit kat cake
Yield: 10 to 12 servings
Prep Time: 30 min Cook Time: 35 min
This recipe makes enough for three 8-inch round layers OR two 9-inch layers + 6 cupcakes.
Ingredients:
CAKE:
One 18.25-ounce box of chocolate cake mix
1 cup all-purpose flour
1 cup granulated white sugar
3/4 teaspoon salt
1 1/3 cups water
2 tablespoons vegetable or canola oil
1 teaspoon vanilla extract
1 cup sour cream
4 large eggs
CHOCOLATE BUTTERCREAM FROSTING:
1/2 cup salted butter, at room temperature
3 ounces cream cheese, at room temperature
1 pound powdered sugar, sifted
1/4 cup milk
1 teaspoon vanilla extract
1 cup dark chocolate chips (or chopped dark chocolate)
DECOR:
Three 4.5-ounce Giant Kit Kat Bars (you'll need 36 Kit Kat sticks total)
One 12.6-ounce bag M&M's
Ribbon
Directions:
1. Preheat oven to 325°F. Grease and flour two 9-inch round cake pans and line a cupcake pan with 6 liners (you're going to have 6 cupcakes to munch on along with your cake!)
2. In a large bowl, whisk together cake mix, flour, sugar and salt. Add remaining ingredients and beat with hand mixer for 2 minutes, or until well blended.
3. Scoop the batter into 6 cupcake liners 3/4-full. Divide the remaining batter into the prepared round pans. Bake the cupcakes for about 25 minutes, and bake the cake rounds about 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 20 minutes, then remove the cake layers to a wire rack to cool completely.
4. When the cake is cool, you're ready to assemble. Place one layer on a serving plate, and tuck strips of waxed paper underneath the sides of the cake.
5. Prepare the frosting: In a large bowl, beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add powdered sugar, beating at low speed until blended. Increase speed to medium, and slowly add milk and vanilla, beating until smooth. Microwave chocolate chips in a microwave-safe bowl at MEDIUM 1 1/2 to 2 minutes or until melted and smooth, stirring at 30 second intervals. Gradually add melted chocolate to mixture; beat until blended and smooth.
6. Frost the 1st cake layer. Set the 2nd layer on top of the first. Frost the 2nd layer and along the sides of the cake too. Stick Kit Kat's to the sides of the cake, leaving a very small space in between each Kit Kat (1/4-inch). Wrap a bow around the cake, securing the Kit Kat's. Fill the top of the cake with M&M's. Pull out the strips of waxed paper and discard. Use any extra frosting to frost your 6 extra cupcakes.
7. If you refrigerate the cake for a couple of hours or so, it will be much easier to cut and serve. Of course, you'll need to remove the bow just before serving.
Tips:
*You can certainly use your favorite layer cake recipe for this cake. The doctored-up cake mix recipe that is included here is actually quite good!
Ingredients
2 1 1/2 -quart containers vanilla ice cream
1 9 -ounce package chocolate wafers (such as Nabisco Famous)
1 7 -to-8-ounce bottle chocolate shell ice cream topping
1 1 1/2 -quart container chocolate ice cream
5 cups whipped cream
Rainbow sprinkles, for decorating (optional)
Directions
Put a 9-inch springform pan in the freezer for 15 minutes. Meanwhile, let 1 container vanilla ice cream soften at room temperature.
Remove the pan from the freezer. Spread a 1/2-inch-thick layer of softened vanilla ice cream on the bottom and up the sides of the pan. (If the ice cream gets too soft, return to the freezer.) Freeze until firm, about 45 minutes.
Meanwhile, pulse the chocolate wafers in a food processor to break into large crumbs. Add the chocolate shell topping and pulse until the crumbs are moist, about 5 pulses; set aside.
Let the chocolate ice cream soften at room temperature, about 15 minutes. Spread over the vanilla layer, firmly packing the ice cream into the pan. Spread the chocolate crumb mixture over the chocolate ice cream. Freeze until set, about 1 hour.
Remove the remaining container vanilla ice cream from the freezer 15 minutes before assembling the final layer. Spread the ice cream over the crumb layer, packing it tightly, then smooth the top with an offset spatula. Freeze until firm, about 2 hours.
To unmold, wipe the outside of the pan with a hot cloth, then run a hot knife around the inside; unlatch and remove the side. If the ice cream cake is too soft, refreeze 20 minutes.
Spread 3 cups whipped cream over the top and sides of the cake. Freeze until set, about 20 minutes. Put the remaining 2 cups whipped cream in a pastry bag fitted with a star tip; pipe along the top and bottom edges of the cake and decorate with sprinkles. Return to the freezer; remove 15 minutes before serving and slice with a hot knife.
kit kat cake
Yield: 10 to 12 servings
Prep Time: 30 min Cook Time: 35 min
This recipe makes enough for three 8-inch round layers OR two 9-inch layers + 6 cupcakes.
Ingredients:
CAKE:
One 18.25-ounce box of chocolate cake mix
1 cup all-purpose flour
1 cup granulated white sugar
3/4 teaspoon salt
1 1/3 cups water
2 tablespoons vegetable or canola oil
1 teaspoon vanilla extract
1 cup sour cream
4 large eggs
CHOCOLATE BUTTERCREAM FROSTING:
1/2 cup salted butter, at room temperature
3 ounces cream cheese, at room temperature
1 pound powdered sugar, sifted
1/4 cup milk
1 teaspoon vanilla extract
1 cup dark chocolate chips (or chopped dark chocolate)
DECOR:
Three 4.5-ounce Giant Kit Kat Bars (you'll need 36 Kit Kat sticks total)
One 12.6-ounce bag M&M's
Ribbon
Directions:
1. Preheat oven to 325°F. Grease and flour two 9-inch round cake pans and line a cupcake pan with 6 liners (you're going to have 6 cupcakes to munch on along with your cake!)
2. In a large bowl, whisk together cake mix, flour, sugar and salt. Add remaining ingredients and beat with hand mixer for 2 minutes, or until well blended.
3. Scoop the batter into 6 cupcake liners 3/4-full. Divide the remaining batter into the prepared round pans. Bake the cupcakes for about 25 minutes, and bake the cake rounds about 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 20 minutes, then remove the cake layers to a wire rack to cool completely.
4. When the cake is cool, you're ready to assemble. Place one layer on a serving plate, and tuck strips of waxed paper underneath the sides of the cake.
5. Prepare the frosting: In a large bowl, beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add powdered sugar, beating at low speed until blended. Increase speed to medium, and slowly add milk and vanilla, beating until smooth. Microwave chocolate chips in a microwave-safe bowl at MEDIUM 1 1/2 to 2 minutes or until melted and smooth, stirring at 30 second intervals. Gradually add melted chocolate to mixture; beat until blended and smooth.
6. Frost the 1st cake layer. Set the 2nd layer on top of the first. Frost the 2nd layer and along the sides of the cake too. Stick Kit Kat's to the sides of the cake, leaving a very small space in between each Kit Kat (1/4-inch). Wrap a bow around the cake, securing the Kit Kat's. Fill the top of the cake with M&M's. Pull out the strips of waxed paper and discard. Use any extra frosting to frost your 6 extra cupcakes.
7. If you refrigerate the cake for a couple of hours or so, it will be much easier to cut and serve. Of course, you'll need to remove the bow just before serving.
Tips:
*You can certainly use your favorite layer cake recipe for this cake. The doctored-up cake mix recipe that is included here is actually quite good!
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Birthday Cakes Recipe For Girls For Boys Form Men Images With Candles For KIds For Women Pictures With Names PIcs
Birthday Cakes Recipe For Girls For Boys Form Men Images With Candles For KIds For Women Pictures With Names PIcs
Birthday Cakes Recipe For Girls For Boys Form Men Images With Candles For KIds For Women Pictures With Names PIcs
Birthday Cakes Recipe For Girls For Boys Form Men Images With Candles For KIds For Women Pictures With Names PIcs
Birthday Cakes Recipe For Girls For Boys Form Men Images With Candles For KIds For Women Pictures With Names PIcs
Birthday Cakes Recipe For Girls For Boys Form Men Images With Candles For KIds For Women Pictures With Names PIcs
Birthday Cakes Recipe For Girls For Boys Form Men Images With Candles For KIds For Women Pictures With Names PIcs
Birthday Cakes Recipe For Girls For Boys Form Men Images With Candles For KIds For Women Pictures With Names PIcs
Birthday Cakes Recipe For Girls For Boys Form Men Images With Candles For KIds For Women Pictures With Names PIcs
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