IRISH CREAM CELEBRATION CAKE
When you're celebrating a grown-up occasion, you deserve a grown-up cake. This beautiful creation uses Betty Crocker™ Super Moist™ devil's food cake mix, pudding and Irish liqueur in both the cake and frosting.
Provided by Bree Hester
Categories Dessert
Time 3h
Yield 8
Number Of Ingredients 16
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Spray 2 (9-inch) round cake pans with cooking spray.
- In large bowl, beat all cake ingredients with electric mixer on medium speed 5 minutes, scraping bowl occasionally, until well blended. Pour batter into pans. Bake 35 to 45 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove cakes from pans to cooling racks. Cool completely.
- In large bowl, beat butter and cream cheese with electric mixer on medium speed until light and fluffy. Reduce speed to low. Add powdered sugar, 1 cup at a time, beating until blended. Add 1/4 cup liqueur and 1 teaspoon vanilla; beat until frosting is smooth and spreadable.
- Place 1 cake layer on serving plate; spread with one-third of the frosting. Top with second layer. Frost side and top of cake with thin layer of frosting to seal in crumbs. Refrigerate 30 minutes. Frost cake with remaining frosting.
- Place chopped chocolate in small bowl. In small saucepan, heat whipping cream over medium heat until bubbles form around edge. Pour warm cream over chocolate; let stand 1 minute. Stir with whisk until chocolate is melted. Add corn syrup and 2 teaspoons vanilla. Stir until smooth. Let stand 10 minutes or until thickened.
- Pour glaze on top of cake, letting some glaze drip down side. Sprinkle almonds around edge of cake. Store in refrigerator.
Nutrition Facts : Calories 1120, Carbohydrate 121 g, Cholesterol 210 mg, Fiber 4 g, Protein 11 g, SaturatedFat 33 g, ServingSize 1 Serving, Sodium 980 mg, Sugar 85 g, TransFat 1 1/2 g
CELEBRATION SMASH CAKE
To me, when it comes to celebrating birthdays, there isn't such a thing as too many sprinkles. That's why I love this smash cake and birthday cake combo. I stir sprinkles into the batter AND decorate with sprinkles once the cakes are frosted. I love to use large confetti sprinkles to decorate the large cake.
Provided by Kardea Brown
Categories dessert
Time 2h
Yield 12 servings
Number Of Ingredients 19
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.
CELEBRATION CAKE
This cake, which was developed by the British-Israeli chef Yotam Ottolenghi, may not look perfect. You may end up with cracked layers, roughly cut edges and a white-chocolate ganache spread willy-nilly. "I think it's best if it is superrustic," Ottolenghi said. But it will be elegant anyway, the astonishingly good result of care and time spent in the kitchen for loved ones, and the flavors are terrific.
Provided by Sam Sifton
Categories cakes, dessert
Time P1D
Yield Serves 10-20
Number Of Ingredients 13
Steps:
- To make the layers for the cake, heat oven to 350. Grease and line three 10-by-14-inch jellyroll pans with parchment paper. (If you only have one, you can make the layers separately.)
- Put a medium-size pot with a few inches of water in it over medium heat, and bring it to a simmer. Place a large, heatproof bowl on top of the pot, making sure that the base of the bowl is not touching the water. Put the chocolate in the bowl, and melt it over the simmering water, stirring occasionally. Remove the bowl from the heat, and set aside to cool slightly.
- Put the egg yolks and sugar into the bowl of an electric mixer with a whisk attachment. Mix for about 3 minutes, until thick and pale, and then gently fold the mixture into the melted chocolate. Stir until almost combined, and set aside.
- Put the egg whites in the clean bowl of an electric mixer with a clean whisk attachment. Beat at high speed until soft peaks form, and then gently fold them into the chocolate, followed by the brandy.
- Divide the chocolate mixture between the 3 jellyroll pans (or pour a third of the mix into one, if you're baking in 3 batches). Use a spatula to even out the tops or top, and place in the oven. Cook for approximately 15 minutes, until firm to touch and a skewer inserted in comes out clean. Set aside to cool.
- Once the cakes have cooled, place a sheet of parchment on a sheet pan, and set it over one of the finished spongecakes, then flip the whole thing over, so the sheet pan is now sitting under the cake. Remove the jellyroll pan and the used paper. Repeat with the remaining cakes, placing each on a clean sheet of parchment paper and stacking them. Wrap them well with plastic wrap and place in the freezer for at least 24 hours.
- To make the ganache, place white chocolate in a large bowl and set aside. Add the cream to a medium saucepan with a heavy base and place it on medium-low heat. Cook until just starting to simmer, and then pour it over the chocolate. Allow to sit for 3 minutes or so, until the chocolate has softened, and then gently stir until the chocolate is melted and fully combined with the cream. Cover with plastic wrap, and refrigerate overnight (or for up to 3 days).
- To assemble the cake, put the ganache into the bowl of an electric mixer with a whisk attachment. Add the cream, and whip on medium-high until the mixture has achieved the consistency of soft whipped cream. (Keep a close eye on it so as not to overwhip.)
- Mix the berries you are not holding back for garnish in a large bowl, and set aside.
- Remove one sponge layer from the freezer at a time, and place on a serving platter or cutting board. Do not remove them all at once; they need to be frozen. Trim about 1/2 inch off all the edges to make a clean rectangle, then spread roughly 1/3 of the ganache mixture across the top of the cake. Scatter 1/2 of the berries on top of the ganache mixture, making sure they are evenly spread right to the edges of the cake. Trim the second sponge layer, place it on top of the first and cover it with another 1/3 of the ganache mixture and the remainder of the fruit. Remove the final layer of cake from the freezer, trim it and place it on top of the second, then spread the remaining ganache across the top of the cake, smoothing it with a palette knife. Place the fruit reserved as garnish in each corner of the cake, and dust the whole thing lightly with powdered sugar, if you like. If you're not serving the cake right away, store in the refrigerator for a few hours, bringing it out 30 minutes before serving.
Nutrition Facts : @context http, Calories 594, UnsaturatedFat 14 grams, Carbohydrate 49 grams, Fat 40 grams, Fiber 5 grams, Protein 11 grams, SaturatedFat 23 grams, Sodium 88 milligrams, Sugar 41 grams
More about "celebration layer cake food"
21 GORGEOUS LAYER CAKE RECIPES FOR EVERY OCCASION
From marthastewart.com
Estimated Reading Time 5 mins
CLASSIC CELEBRATION CAKE - THE SUGAR COATED COTTAGE
From thesugarcoatedcottage.com
THE 5 BEST HARRIS TEETER CAKES | TASTE OF HOME
From tasteofhome.com
LIFE-OF-THE-PARTY LAYER CAKE RECIPE | BON APPéTIT
From bonappetit.com
49 BEST LAYER CAKE RECIPES FOR EVERY CELEBRATION
From epicurious.com
Estimated Reading Time 8 mins
- Vanilla-Buttermilk Layer Cake With Orange Frosting and Raspberries. This layer cake recipe starts with our delicious vanilla-buttermilk cake—a white cake with a touch of tang—brushed with vanilla syrup, spread with tangy orange cream-cheese frosting, and layered with fresh raspberries.
- Caramel Apple Drip Cake With Candied Walnuts. Grated apples give this autumnal cake a moist, dense texture, while a caramel glaze and candied walnuts make it truly showstopping.
- Hummingbird Cake. This “Southern classic,” with a crumb speckled with banana, pineapple, and pecans, actually has roots in Jamaica, where it’s known as Dr. Bird cake.
- Classic Carrot-Coconut Cake. A healthy dose of ginger and cinnamon add warming spice to this Southern mashup of the two best Easter cake recipes: carrot cake and coconut cake.
- Classic Yellow Cake with Chocolate Frosting. There are plenty of ways to jazz up a boxed mix, but for birthdays or other celebrations, we recommend that you add this classic Epicurious yellow cake recipe to your repertoire.
- Easter Egg Cake With Strawberry Frosting. This cake tastes like a strawberry malted milkshake. The white chocolate nest makes it perfect for serving after your Easter ham.
- Double Chocolate Cake With Peppermint-Chocolate Frosting. This festive cake relies on applesauce and mayonnaise (yes, mayonnaise) to make a dairy-free chocolate dessert that’s perfect for any occasion.
- Apple Jack Stack Cake. The "cakes" in this traditional Tennessee-mountain dessert are firm, like cookies. After being slathered with apple butter and layered with boozy poached apples, the towering cake rests overnight—allowing the layers to soften until tender and sliceable.
- Red Velvet Cake With Blackberry–Cream Cheese Whipped Frosting. This three-tier red velvet cake is rich with buttermilk and offers just a whisper of chocolate flavor.
- Orange Chiffon Cake. Here's an old Gourmet favorite, made with cake flour, enriched with seven egg yolks, fresh orange juice, and nine egg whites. The whipped cream frosting has a triple hit of citrus fragrance: A touch of Grand Marnier or other orange-flavored liqueur, plus orange flower water and freshly grated orange zest.
33 BEST LAYER CAKES FOR EVERY CELEBRATION - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (4)Published Aug 26, 2022Category Desserts, Recipe Roundup
- Triple Chocolate Layer Cake. Check out this exquisite triple chocolate layer cake if you want to transport your sweet tooth to new frontiers. You’ll love the moist, fudgy texture, and the chocolate flavor is insanely rich.
- Lemon Layer Cake. You can’t beat the irresistible tang of lemon. And this layer cake shows it off in all its zesty glory. Each sponge is infused with citrus.
- Lemon Raspberry Layer Cake. If you’ve never tried the fantastic combination of lemon and raspberry, you’re missing out. You’ll love how the tart sweetness of raspberry mixes with the lip-puckering sourness of lemon.
- Vanilla Layer Cake. Let’s go back to basics with this superb vanilla layer cake. If you think vanilla is boring, just wait until you try this incredible recipe.
- Strawberry Crunch Cake. Imagine sinking your sweet tooth into this decadent strawberry layer cake. It’s big, stunning, and has a secret…can you guess what makes this cake so unforgettable?
- Strawberry Shortcake Cake. Give this strawberry shortcake cake a whirl if you’d rather have something homemade! Typically, you’d use a crumbly biscuit to create the all-American dessert.
- Orange Layer Cake. If you’re ready to put your baking skills to the test, try this orange layer cake. While this recipe has a lot of ingredients, let me assure you that the results are so worth it.
- Tiramisu Layer Cake. If you’re a fan of the classic Italian dessert, then check out this impressive layer cake. Not only does it carry the perfect flavor combination of chocolate, vanilla, and espresso, but the presentation is breathtaking.
- Wicked Espresso Layer Cake. Wow your guests with this work of art. This cake’s got everything: show-stopping garnishes, mouthwatering flavors, and towering layers (six to be exact!).
- Mocha Layer Cake. It’s hard to beat rich chocolate with dreamy coffee. And this cake is proof! Coffee is well known for enhancing chocolate flavors, making them bolder and more delectable.
LAYER CAKE RECIPE | FOOD NETWORK
From foodnetwork.com
Difficulty IntermediateSteps 9
LEMON AND LABNEH MASCARPONE LAYER CAKE | OTTOLENGHI RECIPES
From ottolenghi.co.uk
CELEBRATION LAYER CAKE PANS - SET OF 2 | WILLIAMS SONOMA
From williams-sonoma.com
RAINBOW LAYER CAKE RECIPE - SIMPLY RECIPES
From simplyrecipes.com
CHOCOLATE CELEBRATION CAKE | COMFORT FOOD | JAMIE OLIVER
From jamieoliver.com
HOW TO MAKE A CELEBRATION CAKE | HOBBYCRAFT
From hobbycraft.co.uk
LAYER CAKE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
FUNFETTI CAKE | LIFE, LOVE AND SUGAR
From lifeloveandsugar.com
40 AMAZING LAYER CAKE RECIPES - TASTE OF HOME
From tasteofhome.com
EMELIA JACKSON’S SPICED APPLE LAYER CAKE WITH BROWN BUTTER CREAM …
From smh.com.au
SHOWSTOPPING CAKE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
CELEBRATION LAYER CAKE - GOOD HOUSEKEEPING
From goodhousekeeping.com
52 BEST EASTER CAKE IDEAS | WILTON
From blog.wilton.com
CHOCOLATE CELEBRATION LAYER CAKE RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
CELEBRATION CAKE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
BIRTHDAY CAKE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
BEST 40 MOST SPECTACULAR LAYER CAKES RECIPES, NEWS, TIPS …
From foodnetwork.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love