How to make a tasty cake for your Mum's Birthday?
Check our cool recipes.
INGREDIENTS
3 cups sifted cake flour
2 1/2 teaspoons baking powder
1/2 teaspoons salt
1 3/4 cups sugar
2/3 cup butter or margarine
2 eggs
1 1/2 teaspoons vanilla
1 1/4 cups milk
Step 1
Preheat oven to 350°F. Grease bottom of two 8-inch round cake pans and line with waxed paper or parchment paper. Sift together flour, baking powder and salt; set aside. Cream sugar and butter together until light. Add eggs and vanilla to creamed mixture and beat until thoroughly mixed. Add flour mixture to creamed mixture alternately with milk, beating well after each addition. Continue beating one minute. Spread batter evenly in prepared pans. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool layers in pans on wire racks 10 minutes. Remove from pans; cool completely. Fill and frost as desired.
Step 2
Stack cake. Tint 3 1/2 cups icing teal using color combinations provided. Using remaining white icing, fill and stack cake layers.
Using teal icing, ice cake smooth.
CLASSIC HAPPY BIRTHDAY CAKE
ROSY LEMONADE 5-LAYER CAKE
Step 1
Ingredients:
-
Favorite white cake mix or recipe (4½ cups batter used)
-
Color Right Performance Color System
-
Ready-To-Use Decorator Icing – 4.5 lb. Tub (7½ cups needed)
Supplies:
-
Easy Layers! 6 in. Cake Pan Set
-
Cooling Grid
-
Cake pedestal
-
12 in. Disposable Decorating Bags
-
16 in. Disposable Decorating Bags
-
Decorating Tip 1M
Step 2
Batter Colors Tinted
Use Color Right base colors and QuickCount color formulas to tint batter in the following shade:
-
Pale Pastel Pink: 4 ½ cups batter + 1 P
-
Divide batter into five portions.
-
Tint darker shades of batter:
-
For second lightest pink: 1 portion ultra-pale batter + 1 P
-
For third lightest pink: 1 portion ultra-pale batter + 2 P
-
For fourth lightest pink: 1 portion ultra-pale batter + 3 P
-
For darkest pink: 1 portion ultra-pale batter + 4 P
Reserve remaining batter Pale Pastel Pink.
Icing Colors Tinted
Use Color Right base colors and QuickCount color formulas to tint icing in the following shades:
-
Pastel Pink: 2 cups white icing + 1 P
-
Pastel Yellow: 2 cups white icing + 2 Y
-
Reserve remaining icing white.
Step 3
Make layered cake.
Tint batter following formulas above. Bake and cool one color batter in each pan.
Step 4
Assemble layers.
Use white icing to fill and stack cake layers from darkest to lightest pink on cake pedestal. Tint remaining icing following color formulas above.
Step 5
Decorate cake.
Fill 12 in. disposable decorating bags with pink and yellow icing; cut tips of bags. Prepare 16 in. disposable decorating bag with tip 1M; place 12 in. bags into 16 in. bag. Pipe rosettes to cover cake.
DRIZZLE DAZZLE CAKE
Step 1
Make layered cake. Prepare batter following recipe directions. Bake and cool 2-layer cake. Prepare buttercream icing following recipe directions. Tint rose. Layer and fill on foil-wrapped cake circle, trimming cakes and adjusting icing fill as needed for a 4 in. high cake. Place on foil-wrapped cake circle.
Step 2
Ice cake. Use spatula and rose icing to ice cake smooth. Chill cake for 30 minutes.
Step 3
Add drizzle design. Place cake on turntable. Melt light cocoa Candy Melts candy according to package directions. Use melted light cocoa candy in cut decorating bag to drizzle design randomly onto cake. Chill until firm, about 5 to 10 minutes.