Birthday Explosion Cake Recipe By Tasty Food

CANDY EXPLOSION CAKE

Steps:

• Place cake on a serving platter; spread frosting between layers and over top and sides of cake. Top with the chocolate candies of your choice.

CELEBRATION SMASH CAKE

Steps:

• For the cake: Grease and flour 2 6-inch cake pans and 3 8-inch cake pans. Preheat the oven to 350 degrees F. Stir together the flour, baking powder, baking soda and salt in a large bowl.
• Beat the butter and granulated sugar together on medium speed with an electric mixer until creamy. Beat in the egg whites until fluffy. Add the sour cream and vanilla and beat until smooth. Add the flour mixture alternately with the milk in three additions, beginning and ending with the flour mixture. Fold in the sprinkles.
• Spoon the batter into the prepared pans. Bake the 6-inch pans for until a toothpick inserted in the center comes out clean, 18 to 20 minutes. Bake the 8-inch pans until a toothpick inserted in the center comes out clean, 20 to 22 minutes. Remove the cakes to wire racks to cool in the pans 5 minutes. Turn out onto wire racks to cool completely.
• For the vanilla buttercream: Beat the butter at medium speed with an electric mixer until creamy. Add the powdered sugar, 1 cup at a time, until combined. Add the cream, vanilla and salt and beat to a spreadable consistency. Tint some of the frosting with blue food coloring, if desired.
• Build the cake: Stack the 8-inch cakes with frosting spread between the layers. Stack the 6-inch cakes on top of the 8-inch ones and spread frosting between the layers. Frost the top and side of the cake. Decorate with confetti and/or blue sprinkles, if desired.

BIRTHDAY EXPLOSION CAKE RECIPE BY TASTY

Steps:

• Make the cake: Preheat the oven to 350°F (180°C). In a medium bowl, whisk together the flour, baking powder, and salt.
• In a large bowl, cream the butter and granulated sugar with an electric hand mixer on medium speed until soft, light, and creamy, 5-6 minutes. Scrape down the sides of the bowl. Add the eggs, 1 at a time, beating between each addition and scraping down the sides of the bowl as needed until well incorporated. Add the vanilla and beat to incorporate.
• Alternate adding the milk and dry ingredients a little at a time, starting and ending with the flour. Beat until incorporated, scraping down the sides of the bowl between additions. Do not overmix.
• Evenly divide the batter between 6 small bowls, about 1 cup each. Dye each bowl with one color of food coloring.
• Grease 6 6-inch round cake pans, or as many as you have, with nonstick spray. Add each color cake batter to a prepared baking pan (working in batches if needed) and tap the pans on the counter to release any air bubbles. Bake for 15-20 minutes, or until a toothpick inserted in the center of a cake comes out clean. Remove the cakes from the oven and let cool in the pans for 15 minutes, then flip onto a wire rack and let cool for another 15 minutes.
• While the cakes bake, make the vanilla simple syrup: In a small saucepan, combine the sugar, water, and vanilla and bring to a boil over medium-high heat, stirring to dissolve the sugar. Remove from the heat and transfer the syrup to a heatproof container. Let cool completely.
• Make the cheesecake buttercream: Add the cream cheese and butter to a large bowl and beat with an electric hand mixer on low speed until light and fluffy, 2-3 minutes. Add the vanilla and beat to incorporate.Gradually sift in the powdered sugar and continue beating until fully incorporated. If the frosting seems too thick, add 1 tablespoon of milk at a time until the desired consistency is reached. Transfer about 2 cups of frosting to a piping bag fitted with a large round tip. Set the remaining frosting aside in the bowl.
• Assemble the cake: Brush the cakes with the vanilla simple syrup.
• Use a 2-inch round cookie cutter to remove the centers from each cake layer, except the red cake.
• Set the 6-inch cardboard cake round on a turntable and pipe a dab of frosting onto the round. Place the purple cake on top of the board. Pipe buttercream around the top and top with the blue cake. Repeat with the green, yellow, and orange cakes. Fill the center of the cake with the assorted sprinkles, then top with the red cake.
• Use an offset spatula to lightly frost the entire cake with the reserved buttercream to create a crumb coat. Transfer to the freezer to firm up, about 15 minutes.
• Remove the cake from the freezer and evenly frost the entire cake with a thick layer of buttercream.
• Carefully hold the cake over a container or baking dish (to catch any fallen sprinkles) and coat the entire cake with the nonpareil sprinkles. (If you're having trouble getting the sprinkles to stick, brush the frosting with a bit of the simple syrup and try again.)
• Slice the cake and watch the sprinkles rush out.
• 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!

DOUBLE CHOCOLATE EXPLOSION CAKE

Steps:

• Preheat oven to 350.
• Beat sugar and oil on high speed until creamy.
• Add orange juice and mix.
• In a separate bowl, combine cocoa and baking soda and add to mixture.
• Add flour, water, vanilla sugar, and eggs a bit at a time and mix until smooth.
• Pour into a lined cookie sheet.
• Bake for 1 hour and cool completely.
• Add confectionary sugar, water, oil, cocoa, and vanilla to a small pot and heat over low heat until it's a smooth glaze.
• Pour over the cake while the glaze is still hot.