Gender Reveal Cake Food

GENDER REVEAL CAKE

Steps:

• Preheat oven to 350°F/180°C. Butter three 9-inch cake pans, and line the bottoms with parchment paper.
• Cake: In a medium bowl, sift together flour, baking powder, and salt. Set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat butter, oil, and sugar on medium speed until light and fluffy, 3-4 minutes. Scrape down the sides and bottom of the bowl as needed. Add eggs, one at a time, beating well after each addition. Beat in vanilla extract. With the mixer on low speed, add the flour mixture in three additions alternating with the milk in two additions, beginning and ending with the flour mixture. Do not overmix the batter. The less you mix, the lighter the cake will be. Divide the batter as evenly as possible into three bowls. Add food coloring to each bowl until desired color is reached. Add just a tiny drop at first because food colorings can be very concentrated.
• Pour each bowl of batter into prepared pans. Bake for 25-30 minutes until a toothpick inserted into the center of the cakes comes out clean. Allow cakes to cool for 15 minutes, then gently remove from pans and allow them to cool completely on a wire rack.
• Frosting: In the bowl of an electric mixer fitted with the paddle or whisk attachment, beat butter and salt on medium speed until smooth and creamy, about 2 minutes. Add 5 cups powdered sugar, heavy cream, and vanilla. Beat on low speed for 30 seconds, then increase speed to high and beat for 2 minutes. Beat in more powdered sugar if frosting is too thin.
• Assembly: If the cakes rose too much, cut their rounded top with a knife to make them flat. Set one cake layer on a plate or cake stand. Evenly spread a thick layer of the frosting over the cake to the edge. Top with the second cake layer and spread a thick layer of the frosting. Finish with the third cake layer. Spread frosting over the top and sides of the cake. Store cake in the fridge, but bring it to room temperature before serving. The cake can be made a day in advance.

BABY GENDER REVEAL CAKE

Steps:

• Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and grease and line three 8" cake tins that are at least 2" deep
• Make the sponge by mixing the butter and caster sugar in a large bowl until fluffy, ideally using an electric mixer
• Add the eggs and vanilla extract, and whisk until fully incorporated
• Add the self raising flour and whisk in until you can't see any flour anymore
• Add your chosen food colouring and whisk until you get the desired shade
• Divide the mixture between the tins, use scales for accuracy (mine worked out at about 675g of batter per tin)
• Bake them for 35 minutes or until a skewer inserted in the middle comes out clean. Leave them to fully cool either in the tins or remove from the tin and place on cooling racks
• To make the crumb coat buttercream mix the butter and icing sugar together. Once it starts to come together add the vanilla extract and mix until smooth. I use my electric hand whisk to do this but you can also do it by hand with a spoon. If the buttercream is too stiff, you can add some milk to it
• Put about a third of the crumb coat buttercream into a piping bag fitted with a circular nozzle
• If the cakes have domed on top, level them off with a cake leveller or a serrated knife
• Put one of the sponges on a decorating turntable and use the crumb coat buttercream in the piping bag to pie a border of buttercream around the edge of the sponge - this is to stop the jam seeping into the buttercream that you will spread around the sides of the cake
• Fill in the centre of the sponge with half of the jam, then add the next sponge
• Do the same again - pipe a buttercream border and fill the centre with the remaining jam, then add the final sponge
• Use the rest of the crumb coat buttercream to fully crumb coat the cake, then put it in the fridge for 30 minutes to firm up
• Make the pink and blue buttercreams in different bowls. Mix the butter and icing sugar together. Once it starts to come together add the vanilla extract and mix until smooth. I use my electric hand whisk to do this but you can also do it by hand with a spoon. Then add the pink food colouring to one, and blue to the other and mix in well. If the buttercream is too stiff, you can add some milk to it
• Put about two thirds of the pink buttercream into a piping bag fitted with a circular nozzle. Do the same with the blue buttercream
• To create the striped effect, pipe lines of alternating pink and blue buttercream all around the sides of the cake. Use a cake scraper to smooth the sides and create the stripey effect, making sure to wipe off excess buttercream from the scraper as you go
• Once the sides are smoothed to your liking, add more lines of alternating pink and blue buttercream to the top of the cake and smooth it out using a palette knife
• Put the cake in the fridge for 30 minutes to firm up
• Melt the white chocolate in the microwave, start with a 30 second blast, then stir it, then do 10 second blasts, stirring in between until it's melted
• Mix the oil into the melted chocolate
• Put the chocolate into a piping bag and snip a small section off the end
• Pipe blobs around the edge of the cake, allowing the chocolate to drip down the sides in varying amounts
• Use a palette knife to smooth the chocolate around the edge on the top of the cake
• Then put the remaining pink and blue buttercream into piping bags fitted with a Wilton 2D nozzle, or other nozzle of your choice, and pipe alternating rosettes of blue and pink buttercream on top of the cake round the edge
• Fill the centre with pink and blue sprinkles if desired
• Move the cake onto a serving plate or cake stand, and slice for the big reveal! Leftovers will keep in an airtight container in a cool place for 2-3 days

BEST GENDER REVEAL CUPCAKES EVER!

Steps:

• Cupcakes:.
• Bake the cupcakes as per the instructions on the cake mix box.
• I suggest doing this the night before as I did -- being pregnant saps my energy and dividing the work makes it easier for me! I also cooled the cupcakes and put them in the freezer to make them easier to work with and ice the next day.
• Icing:.
• Set the Butter out so it gets to be room temperature. Next take the 8 oz of white bakers chocolate and chop it up and put it into a microwaveable bowl. Microwave it in 15-20 sec increments, stirring in between, until melted. Whip the Butter and white chocolate together (first I squished the butter with a fork and then used a mixer). Add the Vanilla and Heavy whipping cream and mix well. Keep using your mixer and gradually add the 9 cups of powdered sugar. Set Aside.
• Surprise Filling:.
• Take the heavy whipping cream out of the freezer (you put it in there 20 minutes ago, right?) and dump it in your bowl. Using cool or cold beaters on your mixer, beat the whipping cream on medium-high until it starts to get thick. Add the Jello pudding mix and keep mixing until it gets really thick and somewhat stiff. Fold in your desired amount of preserves (I used about 2/3 of a small jar) and add food coloring. Beat the mixture until it's a even color.
• Filling the Cupcakes:.
• Take the cupcakes out of the freezer immediately after finishing the filling. Cut a upside down triangular cylinder out of the top of the cupcake. (That makes sense, right?) Cut the point off the triangular cylinder so it leaves lots of room for filling and it will be like a lid.
• Using a regular spoon, fill the cupcakes with the colored surprise filling and put their "tops" back on carefully.
• Icing the cupcakes:.
• take your icing and either just slather it on the top, covering any hint of blue or pink filling -- or be all fancy-like and use an icing bag and tips and swirl on a beautiful top. Add blue and pink sprinkles or whatever you like on top of that.
• Store Cupcakes in the refrigerator! They can last a few days, just make sure to store in the fridge!
• You may have left over filling -- which my pregnant self and my small children had no problem eating out of the bowl with a spoon!