Aries Cake Recipe By Tasty Food

ARIES CAKE RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (150°C). Grease 3 9-inch cake pans with nonstick spray and line the bottom of each with a circle of parchment paper.
• Make the cake: In a medium bowl, whisk together the eggs, sour cream, buttermilk, and vanilla.
• In the bowl of a stand mixer fitted with the whisk attachment, sift together the flour, granulated sugar, baking powder, baking soda, salt, cardamom, cinnamon, ginger, cloves, and pepper. Add the anise seeds and butter and mix on medium speed until the butter resembles small pebbles, about 2 minutes.
• Add the wet ingredients to the bowl and continue mixing on medium speed until incorporated, about 3 minutes. The batter will not be completely smooth; be careful not to overmix.
• Add ⅓ of the batter to each of 2 medium bowls, leaving the remaining ⅓ in the stand mixer bowl. Add the burgundy wine food coloring to one bowl and stir until evenly deep scarlet in color. To the second bowl, add the super red food coloring and stir until evenly deep red in color. Leave the batter in the stand mixer bowl uncolored.
• Scoop 1 cup of each color batter into each of the prepared cake pans. Continue alternating colors until all of the batter is used. Gently swirl a toothpick through the batter to marble the colors in each pan.
• Bake the cakes until a toothpick inserted in the center comes out clean, about 20 minutes. Let cakes cool completely, then trim off the domed tops so each cake layer is level.
• Make the buttercream: In a large bowl, cream the butter with an electric hand mixer on medium speed until smooth, about 1 minute. Sift in the powdered sugar and salt and continue mixing on medium speed until the mixture resembles coarse sand, about 2 minutes. Pour in the cream of coconut and continue mixing until fully incorporated, about 1 minute.
• Dab a bit of buttercream onto a 9-inch cake board, then set a cake layer on top. Scoop 1 cup of frosting onto the cake and use an offset spatula to spread evenly across the top. Repeat with the remaining cake layers, using the top layer of frosting to lightly cover the entire cake, creating a crumb coat.
• Place the cake in the refrigerator and chill until the crumb coat is firm, about 30 minutes.
• Make the saffron meringue: In a small saucepan, combine the sugar and water. Bring to a boil over medium heat. Add the saffron and continue boiling until the mixture reaches 240°F (115°C), about 5 minutes.
• Add the egg whites to the bowl of a stand mixer fitted with the whisk attachment. Whip on medium speed until frothy, about 1 minute. Add the salt and continue to beat until completely incorporated, about 30 seconds.
• Turn the stand mixer on medium speed and carefully pour the hot sugar mixture into the bowl, resting the pan on the edge of the bowl and aiming the liquid to hit the bottom-side of the bowl. Continue mixing until the meringue is tripled in volume and holds medium-stiff peaks, about 5 minutes. Add the vanilla and mix until just incorporated, about 30 seconds.
• Scoop the meringue onto the top of the cake and use an offset spatula to spread over the top and sides. Use a toothpick to draw lines of super red food coloring on the top and sides of the cake, then use a small spoon to swirl the color into the meringue and make dramatic peaks.
• Slice and serve immediately.
• Enjoy!

CLASSIC YELLOW CAKE RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Grease and line 2 9-inch (22 cm) round cake pans with parchment paper.
• In a large bowl, cream the butter and sugar with an electric hand mixer on medium speed until light and fluffy, 3-5 minutes, stopping to scrape down the sides of the bowl 2-3 times. Add eggs and the egg yolk, 1 at a time, beating for 30 seconds between each addition, or until just combined. Add the vanilla and beat until incorporated.
• In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
• Add ¼ of the dry ingredients to the batter and beat on medium speed for about 30 seconds, or until fully combined. Add ¼ of the buttermilk and mix for another 30 seconds, until well incorporated. Continue alternating with the remaining dry ingredients and buttermilk. Beat for 3 minutes more.
• Divide the batter evenly between the prepared pans. Bake the cake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Remove the cakes from the oven and let cool slightly, then remove from the pans and let cool completely on a wire rack.
• Make the frosting: In a large bowl, cream together the butter, cocoa powder, and salt with an electric hand mixer on medium speed until very thick and well incorporated, about 3 minutes. Scrape down the sides of the bowl.
• Turn the mixer speed to low and gradually alternate adding the powdered sugar and milk. As the sugar is incorporated, increase the speed of the mixer. Add the vanilla and beat until the frosting is smooth and fluffy, about 1 minute.The frosting will keep in an airtight container in the refrigerator for up to 1 week. Bring to room temperature before frosting the cake.
• Add a small dollop of frosting to a cake stand. Arrange four pieces of parchment paper around it. Place 1 cake round on the stand. Add a large dollop of frosting to the top of the first cake and spread evenly. Add the remaining cake layer on top and frost completely.
• Decorate the top with rainbow sprinkles, if desired.
• Remove the parchment paper. Slice and serve.
• Enjoy!

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!