Birthday Barbie Mini Birthday Cakes Food

BARBIE BIRTHDAY CAKE

Steps:

• You must also have a Barbie doll for this recipe, but I could not include it in the ingredients list as it is a non-food item.
• Preheat oven to 350 degrees farenheit.
• Grease and flour a an 8 cup rounded glass measuring cup, or you can use a metal mixing bowl.
• Prepare cake mix by adding first 4 ingredients and mixing for 2 minutes.
• Pour cake mix into prepared measuring cup (or metal mixing bowl, and bake 50-60 mins until knife inserted in center comes out clean.
• Let cool for 15 mins, then invert onto cake tray.
• Let cool completely before frosting, about 3 hours.
• After completely cool use frosting to decorate cake to look like Barbie's dress.
• Insert Barbie legs all the way down into middle of the cake, then use remaining frosting to cover her bosoms to complete the dress.
• Enjoy!

BIRTHDAY CAKE FREEZER KIT

Steps:

• For the cake: Preheat the oven to 350 degrees F. Line a sheet pan with parchment and coat with baking spray.
• In a mixing bowl, combine the flour, granulated sugar and salt.
• Bring 1 cup of water to a boil. Melt the butter in a saucepan, then add the cocoa and stir together. Add the boiling water, stir, return the mixture to a boil and allow to boil for 30 seconds. Remove from the heat and pour the cocoa water over the flour mixture. Stir slightly to cool.
• Combine the buttermilk, baking soda, vanilla and beaten eggs in a pitcher. Stir the buttermilk mixture into the cooled flour/chocolate mixture and make sure it is thoroughly combined so you have a smooth, brown batter.
• Pour the batter into the prepared sheet pan and bake for 20 minutes.
• For the buttercream: Meanwhile, make the frosting by adding the powdered sugar, butter and vanilla to the bowl of an electric mixer fitted with a blade attachment. Beat on a medium-low speed until fluffy, about 3 minutes. Remove and add to a large resealable bag. Flatten as much as possible and place on a sheet pan or tray.
• Remove the cake from the oven and allow to cool completely. Cut the cake into 4 equal rectangles and remove from the pan. Wrap each in plastic wrap and add to the sheet pan or tray with the frosting. Complete the kit with a resealable plastic bag of sprinkles and freeze until ready to assemble. (Can be frozen for up to 1 month.)
• To assemble: Remove the kit from the freezer and allow everything to thaw for 2 to
• 3 hours.
• Assemble the cake adding frosting, caramel syrup and chocolate syrup between each layer. Finish by icing the sides and top, then decorating with sprinkles.

BIRTHDAY PANCAKES

Steps:

• For the topping: Heat the heavy cream, maple syrup, cream cheese, vanilla and kosher salt in a small saucepan over medium-low heat, whisking frequently to break up and smooth out the cream cheese, until the mixture just begins to bubble, 8 to 10 minutes. Remove the saucepan from the heat, cover and keep warm.
• For the pancakes: Preheat the oven to 250 degrees F. Whisk the flour, sugar, baking powder and fine salt together in a large bowl. Whisk the milk, butter, eggs and vanilla together in a medium bowl. Add the milk mixture and sprinkles to the flour mixture, and fold until just incorporated (it's okay if there are some lumps).
• Heat a large nonstick skillet or griddle over medium-low heat, add about 1/2 tablespoon butter and let melt. Pour 1/4-cupfuls of batter onto the hot skillet, and cook until the pancakes are lightly golden on the bottom and bubbly on the top, 4 to 5 minutes. Flip the pancakes, and cook until lightly golden on the bottom, 2 to 3 minutes more. Transfer the pancakes to serving plates, stacking them on top of each other if desired, and keep warm in the oven. Repeat with the remaining batter.
• Pour the topping over the stacks, and top with a dollop of whipped cream and sprinkles. Add a birthday candle if you like, and serve the remaining topping on the side.

PRETTY PRINCESS CAKE

Steps:

• Heat the oven to 160C/140C fan/gas 3. Grease and line a deep 15cm round cake tin, making sure the lining is higher than the top of the tin. Grease and base line a 1 litre ovenproof glass pudding basin.
• Using electric beaters or a tabletop mixer, beat the butter, sugar, vanilla and ¼ tsp salt together until pale and fluffy, then pour in the eggs, one at a time, giving the mix a really good beating before adding the next. Add 1 tbsp of the plain flour if the mix starts to look slimy rather than fluffy. Beat in the yogurt.
• Mix the flours; then, using a large metal spoon, fold them into the batter, and spoon into the prepared tin and bowl. The mixture will come almost to the top. Place the bowl and cake tin on a baking tray. Cook in the oven for about 1 hour 40 to 1hour 50 mins. Allow the cakes to cool completely.
• To make the butter icing, put the butter into a bowl and beat well until softened. Gradually beat in the icing sugar. Trim the tops of the cakes level. Slice the pudding basin cake in three and the 15cm cake in half. Using a 5cm round cutter, stamp out the centre of each piece of cake.
• Place one half of the 15cm cake on a cake board. Spread with a little butter icing and place the other half on top. Spread a little icing on this layer and top with the widest layer of the basin cake. Repeat with the other layers. Spread the remaining butter icing all over the assembled cake.
• Take 250g white fondant icing and roll out into a long strip about 7cm wide. Press the edge gently with a teaspoon to give a frilled effect or use a ball tool. Attach to the base of the cake, pushing gently onto the icing.
• Roll out the pink icing to a large circle about 36cm in diameter. Cut a hole from the centre using the 5cm cutter. Cut away just under an eighth section of the icing. Drape the icing over the cake, making the join at the back. At even intervals push up the pink fondant to create a swagged look.
• Spray the cake lightly with the edible lustre. Take the doll and wrap the legs in plastic film. Place the doll in the cake. The top of the cake should come to hip not waist level. Using the trimmings, roll out an oblong of pink icing and wrap around the body of the doll to make the bodice. Smooth the bottom of the bodice onto the top of the skirt.
• Roll out some white fondant and cut out a 9cm circle using a fluted or flower cutter. Cut a small circle from the centre of this and then split one side and place around the waist of the doll, cutting away any excess. Use the remaining white icing to make a large bow and place at the back of the dolls waist.
• Make up the royal icing according to pack instructions. Using a piping bag fitted with a small plain nozzle (or use a strong plastic bag and cut off the tip), pipe around the edge of the pink skirt. Attach a rose to the top of each swag. Pipe three lines of dots just above the roses going up the dress.
• Pipe across the top of the bodice and half way down the front. Using the icing attach a sugar butterfly to the top of the bodice and one large sugar rose at the waist.

BIRTHDAY BATTENBERG

Steps:

• For the cake batter: Preheat the oven to 350 degrees F.
• Turn an 8-inch square baking pan into a Battenberg pan: first, fold a long piece of foil onto itself a couple of times to a create a foil barrier to divide your pan in half, making sure that the barrier is at least the height of the pan or even a little more. Then, spray the pan and each side of the foil with cooking spray (to help the parchment stick) and line each half of the pan with two overlapping pieces of parchment paper, one going widthwise and one going lengthwise, with enough overhang to come all the way up the sides and then some. Get your scissors out and trim the parchment so that it lays nicely and doesn't curl around the corners and make you go crazy. Sorry, I know this is a lot of parchment paper (I reuse parchment all the time!). Okay, set this aside.
• In a medium bowl, sift together the flour and baking powder, then lightly stir in the salt and set aside. In a large measuring cup, whisk together the heavy cream and sour cream and set aside.
• In a stand mixer fitted with a paddle, cream together the butter, coconut oil and granulated sugar on medium-high speed until light and fluffy, 3 to 4 minutes. Add the eggs, one at a time, beating well after each and periodically scraping the sides of the bowl with a rubber spatula. Add the vanilla and mix to combine. Reduce the mixer to medium-low and add the dry mixture and cream mixture in 3 alternating additions, mixing until 80 percent combined.
• Divide the mixture in half. In the first half, add a few drops of yellow food coloring and fold in the sprinkles as you mix until the batter is combined. Pour into one side of the pan and use a small offset spatula or a spoon to carefully spread it out evenly. In the second half of the batter, add a few drops of red food coloring and fold it in as you mix until the batter is combined.
• Pour into the other side of the pan and use a small offset spatula or a spoon to carefully spread it out evenly. Bake until the tops of the cakes are browned and a toothpick inserted into the center comes out with a few crumbs on it; begin checking for doneness at 45 minutes. Let cool in the pans for 10 minutes, then use the parchment wings to lift them out of the pans and onto a wire rack to cool completely.
• Level the cakes and trim off the sides if they're uneven. Halve each cake crosswise to yield 4 equal rectangles that are as wide as they are thick (measure the thickness of the cake once it's leveled, then turn your ruler 90 degrees to measure that same amount on top of the cake and score with an accordion pastry cutter). Enjoy a bite of cake scraps and set these aside.
• To assemble: Knead the marzipan with the blue food coloring to get your desired color, dusting with powdered sugar if it gets too sticky. On a silicone mat (or a big piece of parchment or a counter dusted with powdered sugar, but I strongly recommend a silicone mat so that you don't get powdered sugar all over what will eventually become the outside surface of the marzipan), roll the marzipan out into a rectangle that's about 7 1/2 inches wide by 13 inches long, dusting the top with powdered sugar as needed to prevent sticking, and rolling in a scattering of sprinkles at the end. Trim the edges so they're straight. Brush all over with a thin layer of jam and place a rectangle of pink cake at one end. Brush the exposed surfaces with a thin layer of jam. Squish a rectangle of sprinkle cake right next to it and brush the exposed surfaces with a layer of jam. Stack the other two rectangles of cake on top, brushing with jam, to form a checkerboard pattern. Carefully roll it onto its side, pressing the marzipan all over so that it sticks, then continue to roll until the cake is covered. Trim off any excess marzipan, then decorate with additional marzipan decorations as desired.
• Wrap in firmly plastic wrap and let set in the fridge for a couple of hours. Let come to room temperature and enjoy!

BIRTHDAY STAGE CAKE

Steps:

• Special Equipment:
• Assorted circus-themed decorations
• Preheat oven to 350 degrees F.
• Butter and flour 2 (9-inch) round cake pans with 2-inch high sides. Combine cake mixes, water, oil, and eggs in a very large bowl. Beat for 3 minutes, or until well blended. Divide batter between prepared pans. Bake for 40 minutes, or until toothpick inserted into center of cakes comes out clean. Cool cakes in pans on cooling rack for 20 minutes. Invert cakes onto cooling rack and cool completely.
• Cut 1 cake horizontally in half. Place top cake layer, cut side up, on serving platter. Spread 1/2 cup of jam over cake layer. Top with bottom cake layer, cut side down. Cut second cake vertically in half, forming 2 half-circle pieces. Spread remaining jam over top of 1 half-circle cake, Top with second half-circle cake. Place stacked half-circle cakes on top cake on platter. Spread entire cake with frosting to coat completely. Arrange purchased decorations on cake to resemble circus stage.