Flash In The Pan Birthday Cake Food

BIRTHDAY SHEET CAKE

Birthday Sheet Cake image

Provided by Ina Garten Bio & Top Recipes

Categories dessert

Time 45m

Yield 1 (12x18-inch) cake

Number Of Ingredients 16

Ingredients

18 tablespoons (2 1/4 sticks) unsalted butter, at room temperature
3 cups sugar
6 extra-large eggs, at room temperature
8 ounces (about 1 cup) sour cream, at room temperature
1 1/2 teaspoons pure vanilla extract
1 lemon, zested
3 cups all-purpose flour
1/3 cup cornstarch
1 teaspoon kosher salt
1 teaspoon baking soda
24 ounces semisweet chocolate chips
1 1/2 cups heavy cream
2 tablespoons light corn syrup
1/2 teaspoon pure vanilla extract
4 tablespoons (1/2 stick) unsalted butter, at room temperature
Chocolate candies for decorating (recommended: M&M's)

Steps:

Preheat the oven to 350 degrees F. Butter and flour a 12 by 18 by 1 1/2-inch sheet pan.
To make the cake, cream the butter and sugar on medium-high speed in the bowl of an electric mixer fitted with a paddle attachment until light and fluffy, about 5 minutes. On medium speed, add the eggs, 2 at a time, then the sour cream, vanilla, and lemon zest, scraping down the bowl as needed. Mix well. Sift together the flour, cornstarch, salt, and baking soda. With the mixer on low speed, slowly add the flour mixture to the butter mixture and stir just until smooth. Finish mixing by hand to be sure the batter is well mixed. Pour evenly into the pan, smooth the top with a spatula, and bake in the center of the oven for 25 to 30 minutes, or until a toothpick comes out clean. Cool in the pan to room temperature.
For the frosting, place the chocolate chips and heavy cream in a bowl set over a pot of simmering water, stirring occasionally, until the chips are completely melted. Off the heat, add the corn syrup and vanilla and allow the chocolate mixture to cool to room temperature. In the bowl of an electric mixer fitted with the whisk attachment, whisk the chocolate mixture and softened butter on medium speed for a few minutes, until it's thickened.
Spread the frosting evenly on the cake. Have the children decorate the cake with chocolate candies.

FLASH-IN-THE-PAN BIRTHDAY CAKE

Flash-in-the-Pan Birthday Cake image

Categories Cake Milk/Cream Ice Cream Machine Chocolate Dessert No-Cook Kid-Friendly Quick & Easy Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates

Yield Makes 1 large cake

Number Of Ingredients 5

Ingredients

1 1-pound frozen pound cake, thawed
2 pints coffee ice cream, softened slightly
1 1/3 cups prepared hot fudge topping
4 1.2-ounce packages chocolate-covered English toffee (such as Heath bars), chopped
1 cup chilled whipping cream, whipped to peaks

Steps:

Cut pound cake into 1/3-inch-thick slices. Halve each diagonally, forming triangles. Line bottom of 9-inch springform pan with cake by arranging some triangles, points facing in, around bottom edge of pan. Fill in center with more triangles, then cut additional pieces to fill in any remaining spaces. Spread half of ice cream over cake. Freeze until firm, about 1 hour.
Spread half of fudge topping over ice cream. Sprinkle with half of chopped candy. Repeat layering with remaining cake, ice cream, fudge topping and candy, freezing after adding ice cream. Cover tightly and freeze until ice cream is set, about 30 minutes. (Can be prepared up to 2 days ahead.)
Remove pan sides. Place cake on platter. Spread some of whipped cream over sides of cake. Spoon remaining cream into pastry bag fitted with medium star tip. Pipe cream in rosettes around upper edge of cake.

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