A party without an amazing and delicious appearing cake will feel incomplete irrespective of whether you are celebrating for a child or an adult. Kids specially await the arrival of the cake and when you have a unique and amazing idea, it adds more and more fun to the entire party. Birthday cakes can be prepared in any shape, flavor or size according to your wish at your home. As it is said “best birthday gift is the cake which is made by your mom, wife or sister”. So here are some recipes for making cakes on your own.
SIMPLE WHITE CAKE-
2 eggs, 2 teaspoon vanilla extract, 3/4 teaspoons baking powder, 1 cup white sugar, 1/2 cup butter, 1/2 cup all-purpose flour, and 1/2 cup milk.
Recipe- Preheat the oven to 350 degrees F (175 degrees C). Flour and grease a 9×9 inch pan or line a muffin pan with paper liners. In a medium sized bowl, cream together the butter and sugar. Beat in the eggs, one at a time, then stir them in the vanilla. Combine flour and baking powder and then add them to the creamed mixture and mix well. Finally stir in the milk until batter becomes smooth. Pour or spoon batter into the prepared pan. Bake for 30 to 40 minutes in the preheated oven. In order to make cupcakes, bake 20 to 25 minutes. Cake is done when it springs back to the touch.
2 eggs, 2 tablespoon softened butter, 50gm cocoa powder, 1 teaspoon vanilla essence, 1/2 teaspoon baking powder, 1/4 teaspoon salt, 175gm plain chocolate chips, 200gm caster sugar, 250gm vegetable oil, 125ml buttermilk, 275gm plain flour, 1/2 teaspoon bicarbonate of soda, 250ml boiling water.
For Chocolate Icing- 125gm softened butter, 50gm cocoa powder, 2 tablespoons milk, 125gm icing sugar, 1 teaspoon vanilla extract, 1 tablespoon strong brewed coffee.
Recipe- Add the following ingredients in a large mixing bowl one at a time and beat them well after each addition, caster sugar, eggs, 2 tablespoons butter, oil, 50g cocoa, buttermilk and vanilla. Sift the baking powder, flour, bicarbonate of soda and salt, add them to the sugar and egg mixture. Blend well and fold in the boiling water. Place batter in two greased and floured 20cm round cake tins. Divide the chocolate chips in half and sprinkle them over each pan. Bake at 180 degrees C for 25 minutes and then let it cool. To make the icing, begin by beating together 125g butte, 50g cocoa and icing sugar. Now add 1 teaspoon vanilla, milk and coffee. Beat until the mixture becomes very smooth. Add more icing sugar until you obtain the consistency you want. Spread on the cooled cake.
RAINBOW CITRUS CAKE-
3 1/2 cups of all-purpose flour, 1 teaspoon salt, 2 1/4 cups white sugar, 1/2 cup milk, 2 teaspoons grated lemon zest, 2 teaspoons grated lime zest, 2 drops orange food coloring, 5 teaspoons baking, 3/4 cup shortening, 4eggs, 2 teaspoons vanilla extract, 2 teaspoons grated orange zest, 2 drops yellow food coloring, 2 drops green food coloring.
Recipe- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch pans. Sift together baking powder, flour and salt. Set aside. In a large bowl, cream together the shortening and sugar until they become light and fluffy. Beat in the eggs one at a time, and mix them until each egg is incorporated, stir in the vanilla. Beat in the flour mixture alternately with the milk. Divide batter into 3 bowls. In the first bowl, stir in lemon zest and yellow food coloring, pour into prepared pan. In the second bowl, stir in orange food coloring and orange zest, pour into second prepared pan. In the last bowl, stir in the lime zest and green food coloring, pour into third prepared pan. Bake in the preheated oven until a toothpick inserted into the center of each cake layer comes out clean, about 30 minutes. Let cool in pan for 5 minutes, then turn out onto a wire rack and cool completely. Assemble the cake and stack the layers together with the Lemon Filling in between the layers. Frost sides and top with Orange Cream Frosting. Refrigerate until serving.
CHOCOLATE MARBLE CAKE-
200gm unsalted butter, 100gm caster sugar, 4 large eggs, 1/2 teaspoon baking powder, 100ml milk, 1 teaspoon instant coffee granule, 1 teaspoon cocoa powder, 150gm chunky or smooth peanut butter, 125g light brown sugar, 250g plain flour, 1/4 teaspoon salt, 100g chocolate chips, chopped smaller, 1 heaped tablespoon of Camp coffee essence.
Recipe- Preheat oven to 180 degrees C. Slightly grease and flour a 25cm /10″ cake tin. Combine peanut butter, butter and both types of sugar in a mixing bowl. Beat them until they become light and creamy, about 3-5 minutes on low. Add eggs one at a time, beating well after each addition. Sift together the baking powder, flour and salt. Gradually fold the sifted flour and milk alternately, into the egg mixture, stir them well after each addition. Divide the mixture into two equal portions. Add chocolate chips to one portion and mix. Blend the essence, coffee granules and cocoa together and mix lightly until the ingredients are well-blended to get a mocha-flavour and add this to the other portion. Put a ladleful of choc-chip batter into the prepared tin, top this with a ladleful of mocha-flavored batter and alternate the two steps until both portions are used up. To get a marble effect, draw a wooden skewer through the batter, and take care not to touch the bottom of the tin. Lightly shake the tin to get rid of any air bubbles.Bake in a preheated oven for 25 mins and then turn the oven temp down to 160 degrees C. Continue cooking for another 25 minutes. To test the cake, touch it lightly with the fingertips. If it is cooked through, the cake should spring back immediately when touched. Cool the cake in the mould for 5 to 10 minutes before turning it out onto a wire rack. Leave it cool before srving.