Cutting the cake is the most important part of a birthday party. It definitely needs to be made up of your favorite flavor.
A homemade cake is the best birthday gift you can give a loved one or a friend. Baking it for a birthday requires some planning. Ingredients need to be bought along with cake tins or appliances. There is a wide range of ideas to pick from.
No matter how old your child is, there is always an appropriate cake option. Let us look at some yummy recipes that you can try.
Rich Moist Chocolate Cake
Ingredients For the Cake
3 medium eggs
85g self-raising flour
1/4 teaspoon, bicarbonate of soda
200 g light muscovado sugar
200 g golden caster sugar
85 g plain flour
1 tablespoon, instant coffee granules
25 g cocoa powder
200 g good-quality dark chocolate, about 60% cocoa solids
75 ml buttermilk (5 tbsp)
Grated chocolate or curls, to decorate
For the Ganache
200 g good-quality dark chocolate
284 ml carton double cream (pouring type)
2 tablespoons, golden caster sugar
1. Brush a 20 cm round cake tin (7.5cm deep) with butter and line its base with parchment paper. Heat the oven to 140 ºF. Then, chop up the chocolate into pieces, and place them in a medium-sized pan. Add the butter to the chocolate. Next, stir the coffee granules into 125ml/4fl oz. cold water and add it to the chocolate.
Now, slowly heat this mixture over low heat until all the contents have melted. Ensure that it doesn't overheat. While the chocolate is melting, mix the two flours, bicarbonate of soda, sugars, and cocoa in a big bowl.
Mix well, ensuring that the bicarbonate of soda is evenly distributed and press out any lumps that may appear. Whip up the eggs in a bowl and add the buttermilk to it.
2. Make a well in the middle of the flour mixture and gradually stir in the melted chocolate mixture and the egg mixture, into it. You can do this by hand, using a hand-held mixer or in the blender. Continue mixing until the ingredients are well-blended and you have a smooth, slightly runny consistency.
Pour this into the tin and bake for about 1 hour and 30 minutes. You can keep inserting a skewer in the center of the cake to check and when it comes out clean, that means your cake is baked. Allow it to cool in the tin. It may dip in the center, but don't worry. Once it reaches room temperature to touch, turn it out onto a wire rack to cool completely.
3. The next step is to make the ganache. Chop the chocolate into small pieces and put it in a bowl. Pour the cream into a pan, place it on medium heat and add sugar while bringing it to a boil.
Take it off the heat before it begins to boil and pour it over the chocolate. Stir until the chocolate has melted and the mixture is smooth.
4. Once the cake is cold, cut it into three layers. Place a little of the ganache between the layers. Pour the rest over the cake, letting it fall down the sides. Use a palette knife to scoop up the excess ganache and cover the sides evenly. The last step is to grate the chocolate over the cake or use chocolate curls to decorate it.
Ingredients For the cake
1½ cups, sugar
1/2 cup, vegetable shortening
1 cup, buttermilk
1 tablespoon, unsweetened cocoa powder
1 teaspoon, salt
2 bottles (1 ounce each) red food coloring
1 teaspoon, vanilla extract
1 teaspoon, baking soda
1 tablespoon, white vinegar
Butter for greasing pans
2 cups, all-purpose flour and a little extra for dusting pans
For the icing
4 egg yolks
2/3 cup, sugar
1/2 cup, whole milk
8 ounces unsalted butter, softened, additional if needed
1 tablespoon, vanilla extract, bourbon or rum
Chopped or halved pecans for decoration
1. Evenly coat the entire inner surface of two 9-inch round cake pans with butter and then dust them with flour. Mix flour, cocoa, and salt in a large bowl and then pass the mixture through a sifter at least three times for the cocoa powder to mix thoroughly. Keep it aside.
Next, use an electric blender to beat the sugar and the shortening together. Blend in the eggs, one at a time. Ensure that you blend well after you add each egg. Once all the eggs are added, continue to blend, for another minute or so, till smooth.
2. Blend the flour mixture (in four parts) and the buttermilk (in three parts) alternatively, into the sugar mixture. Add the vanilla and food coloring to this, mixing it well till it achieves even coloring. Dissolve the baking soda in vinegar and add it to the mixture.
3. Preheat oven to 350 ºF. Distribute the batter equally between each prepared cake pan and bake for 20-25 minutes. You can test it by inserting a skewer into the center of the cake and when it comes out clean, that means your cake is baked. The two cakes will be your first and second layer.
Allow them to cool in the pans and then turn them out onto wire racks and let them cool completely.
4. Start whisking the egg yolks in a large mixing bowl. Gradually beat in the sugar, until you have a thick pale yellow mixture. It should form a ribbon when a spoonful is dropped on the surface. Heat the milk till it is almost boiling and add it to the egg mixture, a little bit at a time.
Cook this mixture in a heavy saucepan over medium heat, stirring with a wooden spoon until mixture has a custard like consistency. As soon as this happens, place the pan in cold water and whisk until its temperature drops to slightly warm. Transfer the batter to another bowl and add softened butter by spoonfuls.
Mix in the vanilla, bourbon or rum. Your icing is now ready and should be smooth and thick. If it appears grainy or curdled, add some more softened butter, one teaspoonful at a time. Place it in the refrigerator, until it is cold but still spreadable.
5. Sandwich the icing between the two layers of cake and coat the top and sides with the remaining icing. Adorn the top with pecans, sprinkled or neatly placed around the edge.
Strawberry Cream Cake
For the Cake
175 g self-raising flour
175 g unsalted butter, softened
1 teaspoon, baking powder
175 g golden caster sugar
1½ teaspoons, vanilla extract
Filling and Topping
Pink or red colored granulated sugar
4 tablespoons, strawberry jam
2 tablespoons, icing sugar, sifted
284 ml carton double cream or whipping cream
1 teaspoon, vanilla extract
1. Brush two 18 cm sandwich tins with butter and line the base with parchment paper. Mix all the cake ingredients together in a large bowl until smooth. Divide the batter equally between both the tins and level it out.
2. Preheat the oven to 180 ºF. Bake for 20-25 minutes until the cakes have risen well and are spongy. You can test them by inserting a skewer into the center of each cake. If it comes out clean, you know, your cake is baked. Cool the cakes in their tins for 5 minutes and then turn them out onto a rack to cool completely.
3. Lightly whip the cream while adding the icing sugar and vanilla. 4. Peel off the paper from the cakes. Use one cake as the bottom layer and spread the jam on top of it. Spread the whipped cream on top of the jam. Place the other cake on top of the cream, forming the upper layer. Spread the remaining cream over the top with a palette knife.
5. Sprinkle sugar in the shape of a heart on the top of the cake.