VANILLA PARTY CAKE
Cover the light buttery sponge of this classic celebration cake with silky-smooth meringue buttercream and colourful edible polka dots
Provided by Edd Kimber
Categories Afternoon tea, Dessert, Treat
Time 1h55m
Number Of Ingredients 14
Steps:
- Heat oven to 180C/160C fan/gas 4 and grease 3 x 20cm sandwich tins, lining the bases with baking parchment and greasing the parchment too.
- Beat the butter and sugar in a large bowl with an electric whisk until light and fluffy. Add the vanilla extract and the egg whites, a little at a time, beating until fully combined before adding more. Mix together the flour, cornflour and baking powder. Add the dry ingredients in 3 additions, alternating with the buttermilk. Divide the batter between the tins and level the tops.
- Bake for 25-30 mins or until a skewer inserted into the middle comes out clean. Allow the cakes to cool in the tins for 10 mins, then turn out onto a wire rack, peeling off the parchment. Cool completely.
- To make the buttercream, put the egg whites and sugar in a big bowl (the bowl of your tabletop mixer, if you have one) with the vanilla seeds and set over a pan of gently simmering water. Lightly whisk until the sugar has fully dissolved - you can test this by dipping two fingers into the bowl and rubbing them together; if you can't feel any grains of sugar, the mixture is ready. Remove the bowl from the heat and keep whisking until a thick meringue has formed. Continue whisking until the meringue has cooled to room temperature, then slowly add in the butter, 1 tbsp at a time. By the time all the butter has been incorporated, the mixture should have transformed into a silky-smooth buttercream. If it hasn't, continue to whisk until it does. If it still refuses to thicken, it may be the mixture is still too warm, so chill for 10 mins, then continue whisking. Add the vanilla extract and mix to combine.
- To assemble the cake, place a sponge on a cake board or serving plate and top with a thin layer of buttercream. Repeat with the remaining cake layers and finish by spreading the remaining buttercream over the top and sides of the cake (see below). To get a smooth finish, use the edge of a palette knife, and drag carefully around the sides of the cake, smoothing out the buttercream. To decorate the cake, press the sides of it with the edible polka dot sprinkles creating a full border at the bottom with less and less the further up the cake you go. Best served within 2 days of baking, but the cake will keep for up to 4 days.
Nutrition Facts : Calories 510 calories, Fat 30 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 38 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.5 milligram of sodium
COOKIES & CREAM PARTY CAKE
Stack up our best ever chocolate sponges and smother in an Oreo biscuit icing to make this towering celebration cake
Provided by Cassie Best
Categories Afternoon tea, Dessert, Treat
Time 1h50m
Number Of Ingredients 19
Steps:
- Heat oven to 180C/160C fan/gas 4. Grease and line two 20cm cake tins with baking parchment - if your cake tins are quite shallow, line the sides to a depth of at least 5cm. Put 200g flour, 8 tbsp cocoa powder, 2 tsp baking powder, 1 tsp bicarbonate of soda, 280g light brown soft sugar and 1 tsp salt in a bowl and mix well. If there are any lumps in the sugar, squeeze these through your fingers to break them up.
- Measure 200ml buttermilk, 100ml coffee, 150ml oil and 2 tsp vanilla in a jug. Add 2 eggs and whisk until smooth. Pour the wet ingredients into the dry and whisk until well combined. Pour the cake mixture evenly into the two tins, and bake for 25-30 mins until risen and a skewer inserted into the centre comes out clean. Cool in the tins for 10 mins, then turn out onto a wire rack, peel off the baking parchment and leave to cool.
- Repeat steps 1 and 2, so that you have 4 sponge cakes in total. These sponges can be made up to three days ahead and will stay moist if wrapped in cling film, or you can wrap well and freeze for up to two months.
- To make the icing, put the butter in a large bowl and sieve in half the icing sugar. Roughly mash together with a spatula, then whizz with a hand mixer until smooth. Add the cream cheese and sieve in the remaining icing sugar, mash together again, then blend once more with the hand mixer. Put the Oreos in a food processor and whizz to fine crumbs. Add the biscuit crumbs to the icing and mix again until combined.
- Next, make the cookie cake toppers. You'll need one Oreo for each letter of the word you'd like to write - someone's name or, like we have done, 'WOW!' Carefully insert a skewer into the creamy filling in the middle of each Oreo - some cookies may break, so save these ones for later. Melt the chocolate in the microwave, stirring every 20 secs or so, or in a heatproof bowl suspended over a pan of gently simmering water. Spread a little chocolate over the surface of one side of each cookie. Roll out the fondant icing to the thickness of a 50p coin, and cut out your letters, then stick these to the cookies and set aside to dry. Alternatively, let the chocolate dry, then use an icing pen to write the name or word directly on the surface.
- To assemble the cake, stick one of your sponges to a cake stand or board with a little of the cream cheese icing. Use roughly half the icing to stack the remaining cakes on top, spreading a generous amount between each layer. Pile the remaining icing on top of the assembled cake, and use a palette knife to ease it over the edges, covering the entire surface of the cake. Tidy the plate with a piece of kitchen paper.
- If you have any leftover Oreos, break them into pieces and push these around the base of the cake. Insert the dried cookie cake toppers into the top of the cake and serve. Store leftovers in the fridge for up to 2 days, but bring back to room temperature for an hour or so before eating.
Nutrition Facts : Calories 657 calories, Fat 36 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 75 grams carbohydrates, Sugar 58 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 1.7 milligram of sodium
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15 BEST BIRTHDAY CAKE RECIPES - THE SPRUCE EATS
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Author Cathy JacobsPublished 2020-05-19Estimated Reading Time 4 mins
- Classic Chocolate Cake. It's hard to find anyone who doesn't love chocolate birthday cake. If you've got a couple of mixing bowls, a whisk, measuring cups, and two cake pans, you can make this rich and decadent chocolate cake that makes good use of common pantry ingredients.
- Unicorn Birthday Cake. A unicorn birthday cake exploding with color and candy is a fabulously festive party dessert. Watch kids' eyes light up when you present three, brightly-hued cake layers coated in a decadent vanilla buttercream frosting, loaded up with gummy bears and candies, and festooned with a rainbow lollipop horn.
- Ice Cream Cake. With three colorful delicious flavors inside to deliver the wow factor when it's sliced, this is a great make-ahead cake for any party. It takes some patience to wait for the individual layers of ice cream to freeze, but the resulting sky-high frozen dessert is more than worth it.
- Chocolate Chip Cookie Cake. This giant cookie cake combines everything you love about chocolate chip cookies with the moist and tender crumb of a buttery pound cake.
- World's Best Carrot Cake. Perfectly moist and delicious carrot cake studded with pineapple and pecans and covered in a rich cream cheese frosting is a hands-down winner when it comes to birthday time.
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- Rainbow Cake. What could be more whimsical and fun than a slice of multi-hued rainbow cake? This cake of many layers may look like a baking challenge, but it's not as overwhelming as you think.
- Classic Fruit-Topped Cheesecake. Heavenly smooth, creamy, and nestled in a buttery graham cracker crust, this classic restaurant-style cheesecake is a simple, yet special dessert.
- Fluffy Vanilla Cake. For those who prefer vanilla to chocolate, this light and moist vanilla cake is sure to please. It's easy to make from scratch and can be finished with your choice of frosting and decorated to suit any occasion.
- Red Velvet Cake. Red velvet cake covered in fluffy cream cheese frosting is as visually striking as it is delicious. Feel free to scatter some chopped pecans on top for extra crunch in every slice.
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