New Years Typography Cake Recipe By Tasty Food

NEW YEAR'S TYPOGRAPHY CAKE RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Grease a 9 x 4-inch (22 x 10 cm) loaf pan with nonstick spray.
• In a large bowl, whisk together ¾ cup water, ⅓ cup (80 ml) oil, 3 egg whites, the flour, and 1 box of cake mix until smooth. Whisk in the purple gel food coloring until the color is evenly distributed.
• Pour the cake batter into the prepared loaf pan and bake according to the package instructions, 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Transfer the cake to a wire rack and cool completely, about 30 minutes.
• Set a wire rack over a baking sheet and grease with nonstick spray.
• Once completely cooled, trim ⅛ inch off both ends of the cake to expose the purple interior. Use the depth of the cookie cutter to measure the width and cut the cake into equal slices. It is important that the slices are even in width so the number cut-outs will all be the same size.
• One at a time, transfer the cake slices to a cutting board. Working carefully, use the cookie cutters to cut "2020" out of each slice. Use a cotton swab to gently release each punched-out number from the cookie cutters. Transfer the numbers to the prepared wire rack.
• In a small bowl, whisk together 2 egg whites. Brush the numbers on all sides with the egg whites. Transfer to the freezer and freeze uncovered for 6 hours, up to overnight.
• In a medium bowl, beat the remaining 3 egg whites with an electric hand mixer until light and fluffy, just before soft peaks form. Set aside.
• Preheat the oven to 350°F (180°C). Grease a 9 x 4-inch (22 x 10 cm) loaf pan with nonstick spray.
• In a large bowl, combine the remaining cup of water and ⅓ cup (80 ml) oil. Add the remaining box of cake mix and whisk until smooth. Whisk in the rainbow sprinkles. Using a rubber spatula, gently fold in the whipped egg whites.
• Pour 1 cup of batter into the bottom of the prepared loaf pan and spread evenly. Remove the punched-out numbers from the freezer. Arrange the numbers crosswise in rows by standing upright in the batter so each row reads "2020", leaving about ¼ inch (6 mm) of space at the ends of the pan.
• Gently pour the remaining batter over the numbers, but do not overfill the pan. You may have about ⅓ cup of batter left over.
• Bake the cake for 40-50 minutes, until a toothpick inserted into the center of the cake comes out clean. Transfer the cake to a wire rack and cool completely, about 30 minutes.
• Use an offset spatula to spread the vanilla frosting over the cake. Decorate with gold flakes and sprinkles as desired.
• Place the sparkler candles in the cake, if using.
• Slice to reveal the numbers and serve.
• Enjoy!

MARBLED 4TH OF JULY 'BOX' CAKE RECIPE BY TASTY

Steps:

• Preheat the oven to 350˚F (180˚C).
• Grease and line 3 9-inch (20 cm) round cake pans with parchment paper.
• Set aside 1 bowl of cake batter - this will be the white part of the cake. Add 2 teaspoons of red food coloring to another bowl of batter, mixing until fully incorporated. Add 2 teaspoons of blue food coloring to the last bowl of batter, mixing until fully incorporated.
• Take 1 cup (115 G) of each batter and carefully pour into each of the 3 cake pans. Repeat, alternating colors, until all of the batter is used. Gently stir to blend the colors in each pan.
• Bake according to package instructions, or until a toothpick inserted in the center of a cake comes out clean.
• Line a baking sheet with parchment paper and lay 3 wooden skewers 4 inches (10 cm) apart.
• In a small heat-proof bowl, melt the red hard candies in the microwave for 1 minute. Using a small spoon, carefully drizzle the red candy in a star pattern over the skewers. Cool for 5 minutes.
• In another small glass bowl, melt the blue hard candies in the microwave for 1 minute. Using a small spoon, carefully drizzle the blue candy in a star pattern over the red candy. Cool for 10 minutes before gently prying away from the parchment.
• Remove all the cakes from the pans and let cool completely before continuing.
• With a serrated knife, removed the domed tops from each cake layer and set aside the excess cake.
• Place a dab of frosting on a cake stand or an inverted plate. Place a layer of cake on the cake wheel, then evenly spread frosting on top. Place the next layer of cake on top of the frosted layer, and spread frosting on top. Add the last cake layer.
• Add 1 cup (115 G) of frosting on top of the cake, spreading evenly across the top and sides with a spatula.
• Dab the blue and red frosting around the sides cake, alternating from top to bottom, about 3 inches (7 cm) apart.
• Using a spatula, smear the red and blue frosting onto the sides of the cake.
• Place the firework skewers on top of the cake.
• Enjoy!

FLOWER POT 'BOX' CAKE RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (180°C).
• In a large bowl, combine cake mix, brownie mix, eggs, water, and vegetable oil, and whisk until batter is thick and smooth.
• Line an 8x7-inch (20x17-cm) terra-cotta pot with foil, ensuring the sides are smooth as possible. Pour batter inside, leave 3 inches of space between the batter and the top of the pot.
• Line a cupcake pan with green cupcake liners and fill each with about ¼ cup (32 g) of batter.
• Put the terra-cotta pot and cupcake pan in the oven at the same time. Place a small pan or oven safe dish under the terra-cotta pot to catch any possible overflow of batter.
• Bake cupcakes for 15 minutes. Bake cake for 45-60 minutes, or until a toothpick comes out clean.
• In a medium bowl, combine 2 cups (455 g) buttercream frosting, 30 drops yellow food coloring, 10 drops red food coloring, and 4 drops brown food coloring to create a terra-cotta orange color.
• In a separate bowl, combine 2 cups (455 g) of buttercream frosting and 1 drop of red food coloring to create a pale pink color.
• Use the foil to lift the cake out of the terracotta pot, and carefully peel off the foil. Use an angled icing spatula to evenly ice the sides of the cake with the terra-cotta orange frosting. Use the spatula or icing scraper to remove excess icing and create a smooth finish. Add an inch (2cm) more of frosting to top rim of the cake, about 1-inch (2 cm) in thickness. Use the spatula or icing scraper to smooth the sides to create the rim of the pot.
• Place a 2D piping tip inside a piping bag and fill it with the pale pink frosting. Twist the end of the piping bag and gently apply even pressure as you make a spiral design from the center out on each cupcake to create a rose.
• Place two toothpicks in the center of the cake and use them to attach a cupcake to the center. Repeat around the rim of the cake with 4 more cupcakes spaced about 2 inches (5 cm) apart. Fold extra green cupcake liners into quarters and place one between each cupcake.
• Enjoy!

NEAPOLITAN SWISS ROLL RECIPE BY TASTY

Steps:

• Preheat oven to 350˚F (180˚C).
• In a large bowl, whisk the eggs until light yellow and frothy. Add the water, oil, cake mix, sour cream, and stir until combined.
• Separate the batter into three bowls. Add the cocoa powder to one of the bowls of batter, and stir until combined. Pour the chocolate batter into a piping bag, cut off the tip off of the piping bag.
• Add the strawberry gelatin powder to one of the bowls of batter, and stir until combined. Pour the strawberry batter into a piping bag, cut off the tip off of the piping bag.
• Pour the rest of the vanilla batter into a piping bag, cut off the tip off of the piping bag.
• Pipe the strawberry onto a parchment paper-lined baking sheet, starting in the upper left corner. Pipe 3 1-inch (2 cm) lines of batter diagonally across the pan, beginning with the strawberry, following with the chocolate, then the vanilla. Continue this pattern until you have filled the entire baking sheet. Tap pan on the counter 3 times to release any air bubbles.
• Bake for 7 minutes.
• While warm, flip cake carefully onto a large dish towel. While still warm, roll with the towel tightly but carefully. Set aside to cool for at least 30 minutes.
• Unroll the cake carefully, and peel away the parchment paper.
• Spread the vanilla frosting evenly on the cake.
• Gently roll the cake up making sure not to roll too tight or the frosting will come out of the sides of the cake roll.
• Enjoy!

GLUTEN-FREE OMBRé CAKE RECIPE BY TASTY

Steps:

• Make the cakes: Preheat the oven to 350°F (180°C). Grease 3 8-inch (20 cm) round cake pans with nonstick spray and line with parchment paper.
• Add the beets, raspberries, and milk to a blender. Blend until mostly smooth. Strain the mixture through a fine-mesh sieve into a medium bowl, pressing the solids with a spatula to extract as much liquid as possible. You should have about 2 cups (480 ml) total. Discard the solids. Reserve ½ cup (120 ml) of beet-milk mixture for the frosting. Set the remaining beet-milk mixture aside.
• Add the flour, baking powder, salt, sugar, and butter to a large bowl. Mix on medium speed with an electric hand mixer for 2-3 minutes, until the mixture is sandy in texture.
• Add the egg whites and vanilla and mix on medium speed until combined, scraping down the sides of the bowl as needed.
• Add ⅔ cup (160 ml) of the beet-milk mixture to the batter and beat to combine. Measure 2 cups (230 G) of batter and transfer to one of the prepared pans. Spread in an even layer.
• Add ⅓ cup (70 ml) more of the beet-milk mixture to the remaining batter and beat to combine. Measure 2 cups of batter and transfer to another prepared pan. Spread in an even layer.
• Add ½ cup (120 ml) more of the beet-milk mixture to remaining batter and beat to combine, then transfer to the remaining prepared pan and spread in an even layer.
• Bake the cakes for 30-35 minutes, until a toothpick inserted in the center comes out clean and the cake pulls away from the sides of the pan. Transfer the cakes to a wire rack to cool for 5-10 minutes, until safe to handle. Turn the cakes out of the pans and let cool completely on the wire rack. Note: The darkest cake may need to bake for up to 5 minutes longer than the other cakes, as it contains the most liquid.
• While the cakes cool, make the frosting: In a small saucepan, whisk together the reserved ½ cup (120 ml) beet-milk mixture and the flour. Cook over medium-low heat for 2-3 minutes, whisking continuously, until the mixture thickens. Remove from the heat and transfer to a small bowl. Cover tightly with plastic wrap, pressing it directly against the surface so a skin doesn't form, then transfer to the refrigerator and let cool completely.
• In a large bowl, use an electric hand mixer to cream together the butter, vanilla, and salt on high speed until smooth. Sift in the powdered sugar and beat on low speed until incorporated and the frosting is smooth.
• Add 2 tablespoons the beet-flour mixture and beat to combine. Transfer ½ cup (55 G) of frosting to each of 2 small bowls.
• Add 2 tablespoons of the beet-flour mixture to one of the small bowls of frosting and mix to combine.
• Add ¼ cup (55 G) of the beet-flour mixture to the other small bowl of frosting and mix to combine.
• Transfer the two darker frostings to piping bags fitted with ½-inch (1 ¼ cm) round tips.
• Assemble the cake: Place the cardboard round on the cake turntable.
• Trim off the domed tops of the cakes.
• Spread a dab of frosting in the center of the cardboard round. Center the darkest cake on the cardboard round. Using an offset spatula, spread about ½ cup (55 G) of the lightest frosting over the top of the cake in an even layer about ½ inch (1 ¼ cm) thick. Spread ¼ cup (80 G) raspberry jam over the frosting. Place the next lightest cake layer on top and repeat frosting and filling with another ½ cup (55 G) of the same frosting and the remaining ¼ cup (80 G) jam. Top with the lightest cake layer.
• Dollop 1 cup (115 G) of the lightest frosting on top of the cake. Using the offset spatula, spread the frosting in an even layer across the top, starting from the center and working toward the outer edge. Cover the sides of the cake with frosting, working from top to bottom down the sides. Remove and reserve any excess frosting. Holding a bench scraper against the side of the cake, slowly spin the turntable to help spread the frosting into a thin "naked" layer. Remove excess frosting from the bench scraper as necessary. Refrigerate the cake for 20 minutes, until the frosting is set.
• To create the ombre effect, heap the remaining light frosting on top of the cake. Smooth over the top and push just over the sides, about 1 inch (2 ½ cm) down. Pipe the medium frosting along the middle 2 inches (5 cm) of the cake. Pipe the darkest frosting along the bottom 2 inches (5 cm) of the cake. Holding a bench scraper against the side of the cake, slowly spin the turntable to help smooth the frosting, wiping away the excess. Smooth the top and sides.
• Heap the raspberries on top of the cake.
• Slice and serve.
• Enjoy!