I make adult cupcakes with just a box of white cake but the frosting is what makes it good. It's a nice light cream cheese frosting that is not too sweet. I use 1 package Philly Cream Cheese, 1 Stick Butter, about 2 cups powdered sugar, and 1 tsp vanilla. Just mix all together, make sure Cream Cheese and Butter are room temp! Put in fridge for a little while, and frost onto cooled cake. I don't buy cakes for birthdays anymore because I discovered those pretty cupcake stands that make it look like a cake. (Got mine at Walmart for $10) I just use white frosting and pipe it on, then decorate with fancy sprinkles. For my son's 3rd birthday I bought those fancy glossy suckers and put in each one with tall stick candle on the top one. It was gorgeous and everyone commented on how good they looked and tasted.Birthday Cake Recipes For A 13 Year Old?
Lemon Angel Food Cake
2 cups sifted superfine sugar, divided
1 1/3 cups sifted cake flour (not self-rising)
1陆 cups egg whites, at room temperature (10 to 12 eggs)
3/4 tsp kosher salt
1陆 tsp cream of tartar
3/4 tsp pure vanilla extract
1陆 tsp grated lemon zest (2 lemons)
Preheat the oven to 350潞 F. Combine 1/2 cup of sugar with the flour and sift together 4 times. Set aside.
Place the egg whites, salt, and cream of tartar in the bowl of an electric mixer fitted with a whisk attachment and beat on high speed until the eggs make medium-firm peaks, about 1 minute. With the mixer on medium speed, add the remaining 1 1/2 cups of sugar by sprinkling it over the beaten egg whites. Whisk for a few minutes until thick and shiny. Whisk in the vanilla and lemon zest and continue to whisk until very thick, about 1 more minute. Sift about 1/4 of the flour mixture over the egg whites and fold it into the batter with a rubber spatula. Continue adding the flour by fourths by sifting and folding until it's all incorporated.
Pour the batter into an ungreased 10-inch tube pan, smooth the top, and bake it for 35 to 40 minutes, until it springs back to the touch. Remove the cake from the oven and invert the pan on a cooling rack until cool.
--Barefoot Contessa Family Style cookbook
Yellow Layer Cake
Yield: Two 9-inch round, 2-inch tall cake layers, and, in theory, 22 to 24 cupcakes, two 8-inch squares or a 9脳13 single-layer cake (I have yet to audition the cupcakes, shame on me)
4 cups plus 2 tablespoons cake flour (not self-rising)
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 sticks (1 cup) unsalted butter, softened
2 cups sugar
2 teaspoons pure vanilla extract
4 large eggs, at room temperature
2 cups buttermilk, well-shaken
Preheat oven to 350掳F. Butter two 9-inch round cake pans and line with circles of parchment paper, then butter parchment. (Alternately, you can use a cooking spray, either with just butter or butter and flour to speed this process up.)
Sift together flour, baking powder, baking soda, and salt in a medium bowl. In a large mixing bowl, beat butter and sugar in a large bowl with an electric mixer at medium speed until pale and fluffy, then beat in vanilla. Add eggs 1 at a time, beating well and scraping down the bowl after each addition. At low speed, beat in buttermilk until just combined (mixture will look curdled). Add flour mixture in three batches, mixing until each addition is just Incorporated.
Spread batter evenly in cake pan, then rap pan on counter several times to eliminate air bubbles. (I like to drop mine a few times from two inches up, making a great big noisy fuss.) Bake until golden and a wooden pick inserted in center of cake comes out clean, 35 to 40 minutes. Cool in pan on a rack 10 minutes, then run a knife around edge of pan. Invert onto rack and discard parchment, then cool completely, about 1 hour.
have you tried any flavor box mix with an 8 ounce brick of softened cream cheese added? This dulls the sweet flavor of cakes.
I then make some instant cheese cake filling from the Jello instant cheese cake package and put it on each of the layers and allow it to set up. This is as thick as each layer in a 3 layer stacked cake.
I frost with basic cream cheese frosting which is not sweet either.
My son's request for birthday cakes!! He is now 35 and started requesting this type cake when he was about 4! Actually he wanted cheese cake but it is nearly impossible to put candles on cheese cake.
Try this cake!
it is the best chocolate cake i have ever had...
http://www.foodnetwork.com/recipes/ina-g鈥?/a>
It wasnt to sweet to me it just had an awesome chocolate flavor.
This cake recipe has a frosting recipe that is not my favorite. I've added a different recipe for the frosting. Check out the way they put the cake together and garnish. It may give you some ideas. =)
Italian Cream Cake
# 1 to 1/2 cups sugar
# 1/2 cup light butter
# 2 egg yolks
# 2 cups all-purpose flour
# 1 teaspoon baking soda
# 1 cup low-fat buttermilk
# 1/2 cup chopped pecans
# 1 teaspoon butter extract
# 1 teaspoon coconut extract
# 1 teaspoon vanilla extract
# 6 egg whites (at room temperature)
Coat bottoms of 3 (9-inch) round cake pans with cooking spray (do not coat sides of pans); line bottoms of pans with wax paper. Coat wax paper with cooking spray, and dust with flour; set aside.
Combine sugar and butter in a large bowl; beat at medium speed of a mixer until well-blended. Add egg yolks, 1 at a time, beating well after each addition. Combine 2 cups flour and baking soda; stir well. Add flour mixture to creamed mixture alternately with buttermilk, beginning and ending with flour mixture. Stir in pecans and extracts.
Beat egg whites at high speed of a mixer until stiff peaks form (do not overbeat). Fold egg whites into batter; pour batter into prepared pans. Bake at 350掳 for 23 minutes. Let cool in pans 5 minutes on a wire rack. Loosen cake layers from sides of pans using a narrow metal spatula, and turn out onto wire racks. Peel off wax paper, and let cool completely.
http://find.myrecipes.com/recipes/recipe鈥?/a>
Frosting
Light Cream Cheese Frosting
12 ounces non-dairy whipped topping, 3 tablespoons powdered sugar, 8 ounces cream cheese,
- 12 ounces non-dairy whipped topping
- 3 tablespoons powdered sugar
- 8 ounces cream cheese
I use cool whip light...and reduced fat cream cheese...
mix all ingredients until blended. whip welll. spread on your choice of cake.
http://www.familyoven.com/recipes/search鈥?/a>
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