50th Birthday Cakes Biography
Source(google.com.pk)
Ingredients
Easy vanilla cake mix (see recipe below - you won't need the syrup)
2 x 170g punnets raspberries
225g punnet blueberries
225g tub crème fraîche
icing sugar (optional)
Method
Butter and line the base and sides of a round, loosebottomed 23cm cake tin with non-stick baking paper. Make the Easy vanilla cake batter (see 'Goes well with'), spread half of it into the tin, then mix half the berries into what is left. Spoon this over the first layer and smooth the top. Bake for 1 hr 30 mins; check with a skewer - it should come out clean.
Cool for 30 mins, then remove from the tin and leave to cool on a wire rack. Once completely cold, put onto a plate, smooth the crème fraîche over and pile the remaining berries on the top. Dust with icing sugar, if using. The cake is best eaten fresh, but will keep in the fridge for up to 2 days; return to room temperature before topping with the cream and fruit and serving.
Ingredients
1
1/4
cup Betty Decors rainbow mix candy sprinkles
1/2
cup butter, melted
1
tablespoon milk
1
egg
1
can Betty Rich & Creamy vanilla frosting
1/4
cup Betty Decorating Decors polka dot nonpareils
Directions
1Heat oven to 350°F. In large bowl, stir cake mix, rainbow candy sprinkles, butter, milk and egg until soft batter forms. Scoop 20 tablespoonfuls of batter onto ungreased large cookie sheet.
2Bake 8 to 10 minutes or just until cookies are set. Remove from cookie sheet; cool completely.
3Spread frosting on bottom of 1 cookie; top with second cookie, bottom side down.
4Roll edges of frosting in confetti candy sprinkles. If desired, top each with a birthday candle.
Expert Tips
Rainbow candy sprinkles are added to the batter and offer a bright, party-like feel. If you don’t have rainbow sprinkles in your pantry, feel free to omit them. The cookies will still bake up perfectly and taste totally delicious. Mix it up! Try making this recipe with any of your favorite cake and frosting flavors!
Ingredients
250g golden caster sugar
250g self-raising flour
140g pecans, roughly chopped
1 tbsp butter
2 eggs, plus 2 egg whites
3 large ripe bananas, or 4 small, mashed
150ml sunflower oil
100ml milk
1 tsp cinnamon
1 tsp baking powder
Method
Heat the oven to 180C/fan 160C/gas 4, and line the base and sides of a deep 20cm (8 inch) loose-bottomed cake tin with baking parchment. For the crumble topping stir together 2 tbsp each of the sugar, flour and chopped pecans, then add the butter, cut into a few pieces, and rub together until you have sticky crumbs. Set aside.
Break up the whole eggs with a fork, then mix with the mashed banana, oil and milk until all the wet ingredients are well combined. In a separate, large bowl tip in the remaining sugar, flour and pecans, and briefly stir with the cinnamon and baking powder. Whisk the egg whites until just stiff. To combine, tip the oily banana mixture into the bowl of dry ingredients and quickly stir in until you have a smooth, lump-free mix. Finally using a large metal spoon or spatula gently fold in the egg whites, then carefully pour the mixture into the prepared tin. Scatter over the crumble topping and bake for 1 hr, until a skewer stuck in to the middle comes out clean. Check the cake with 15 mins to go, if the surface is browning too quickly cover with another piece of baking parchment.
Once the cake is ready leave it in its tin for 5 minutes, then finish cooling on a wire rack.
Ingredients
Easy vanilla cake mix (see recipe below - you won't need the syrup)
2 x 170g punnets raspberries
225g punnet blueberries
225g tub crème fraîche
icing sugar (optional)
Method
Butter and line the base and sides of a round, loosebottomed 23cm cake tin with non-stick baking paper. Make the Easy vanilla cake batter (see 'Goes well with'), spread half of it into the tin, then mix half the berries into what is left. Spoon this over the first layer and smooth the top. Bake for 1 hr 30 mins; check with a skewer - it should come out clean.
Cool for 30 mins, then remove from the tin and leave to cool on a wire rack. Once completely cold, put onto a plate, smooth the crème fraîche over and pile the remaining berries on the top. Dust with icing sugar, if using. The cake is best eaten fresh, but will keep in the fridge for up to 2 days; return to room temperature before topping with the cream and fruit and serving.
Ingredients
1
1/4
cup Betty Decors rainbow mix candy sprinkles
1/2
cup butter, melted
1
tablespoon milk
1
egg
1
can Betty Rich & Creamy vanilla frosting
1/4
cup Betty Decorating Decors polka dot nonpareils
Directions
1Heat oven to 350°F. In large bowl, stir cake mix, rainbow candy sprinkles, butter, milk and egg until soft batter forms. Scoop 20 tablespoonfuls of batter onto ungreased large cookie sheet.
2Bake 8 to 10 minutes or just until cookies are set. Remove from cookie sheet; cool completely.
3Spread frosting on bottom of 1 cookie; top with second cookie, bottom side down.
4Roll edges of frosting in confetti candy sprinkles. If desired, top each with a birthday candle.
Expert Tips
Rainbow candy sprinkles are added to the batter and offer a bright, party-like feel. If you don’t have rainbow sprinkles in your pantry, feel free to omit them. The cookies will still bake up perfectly and taste totally delicious. Mix it up! Try making this recipe with any of your favorite cake and frosting flavors!
Ingredients
250g golden caster sugar
250g self-raising flour
140g pecans, roughly chopped
1 tbsp butter
2 eggs, plus 2 egg whites
3 large ripe bananas, or 4 small, mashed
150ml sunflower oil
100ml milk
1 tsp cinnamon
1 tsp baking powder
Method
Heat the oven to 180C/fan 160C/gas 4, and line the base and sides of a deep 20cm (8 inch) loose-bottomed cake tin with baking parchment. For the crumble topping stir together 2 tbsp each of the sugar, flour and chopped pecans, then add the butter, cut into a few pieces, and rub together until you have sticky crumbs. Set aside.
Break up the whole eggs with a fork, then mix with the mashed banana, oil and milk until all the wet ingredients are well combined. In a separate, large bowl tip in the remaining sugar, flour and pecans, and briefly stir with the cinnamon and baking powder. Whisk the egg whites until just stiff. To combine, tip the oily banana mixture into the bowl of dry ingredients and quickly stir in until you have a smooth, lump-free mix. Finally using a large metal spoon or spatula gently fold in the egg whites, then carefully pour the mixture into the prepared tin. Scatter over the crumble topping and bake for 1 hr, until a skewer stuck in to the middle comes out clean. Check the cake with 15 mins to go, if the surface is browning too quickly cover with another piece of baking parchment.
Once the cake is ready leave it in its tin for 5 minutes, then finish cooling on a wire rack.
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