HOW TO MAKE BIRTHDAY CAKE

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Buttermilk White Birthday Cake with Coconut


Buttermilk White Birthday Cake with Coconut

Ingredients

  • 4 egg whites
  • 2 cups all-purpose flour
  • 1 1/2 cups sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 cup buttermilk or sour milk*
  • 1/2 cup shortening
  • 2 teaspoons vanilla
  • 1 recipe Buttercream Frosting
  • 2 cups coconut chips or flaked coconut


Directions
Let egg whites stand at room temperature 30 minutes. Preheat oven to 350 degrees F. Grease and flour two 9-inch round baking pans; set aside.
In large mixing bowl combine flour, sugar, baking powder, salt, and baking soda. Add buttermilk, shortening, and vanilla; beat on low until combined. Beat on medium 2 minutes more, scraping bowl. Add egg whites; beat 2 minutes more. (Batter will appear curdled.)
Spread in pans. Bake 25-30 minutes or until tops spring back when lightly touched and wooden pick inserted near centers comes out clean. Cool on wire rack for 10 minutes. Remove from pans; cool completely.
Prepare Buttercream Frosting. Place layer flat side down on plate; spread top with some of the frosting. Stack second layer flat side down; frost top and sides. Sprinkle coconut. Serve immediately or cover and refrigerate. Enjoy !


Ruffle Tower Birthday Cake


Ruffle Tower Birthday Cake

INGREDIENTS
  • 1 recipe Tender Lemon Cake
  • 1 recipe Swiss Meringue Buttercream
DIRECTIONS

Trim bottom layers; stack on cake round, with 3/4 cup buttercream spread over top of each. Add top layer; spread 1 cup buttercream over entire cake. Refrigerate 40 minutes until firm. Tint half remaining buttercream pink.
Place cake on rotating stand. Lay flat a 12-inch pastry bag with #103 tip. Fill half of bag from tip to top with pink buttercream, other half with white. Hold bag vertically, slot of tip perpendicular to cake; use swift back-and-forth motion 1 inch wide to make ruffle, pulling tip up side.
Turn cake stand slowly, piping circular ruffle over top. Enjoy !