Birthday ka cake

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• Preheat the oven to 350°F. Lightly grease (but don't flour) the bottom only of your choice of pan(s): one 9" x 13" pan, two 9" round cake pans, three 8" round pans, or the wells of two muffin tins (24 muffin cups). You can also line the muffin tins with papers, and spray the insides of the papers. • In a large mixing bowl, whisk together the sugar, flour, baking powder, and salt. • Add the butter and beat with an electric mixer at low speed, until the mixture looks sandy. • Combine the milk and vanilla and add, all at once. Mix at low speed for 30 seconds, then increase the speed to medium and beat for 30 seconds. Learn more Blog What is reverse creaming, and why does it make great cake? By Rossi Anastopoulo • Scrape the bottom and sides of the mixing bowl. • With the mixer running at low speed, add 1 egg. Increase the speed to medium and beat for 30 seconds. • Repeat this procedure with the second egg. Continue adding the eggs, scraping after each addition, until all 4 are added. • After the last egg is added, scrape the bowl once more, then beat at medium-high speed for 30 more seconds. • Transfer the batter to the pans of your choice. For layers, divide the batter among the pans. The batter weighs 48 ounces; if you're using a scale to measure out your layers, each 9" layer should weigh 24 ounces; each 8" layer needs 16 ounces of batter. Smooth out the tops with an offset spatula or the back of a tablespoon. For cupcakes, scoop by heaping 1/4-cupfuls into the prepared ...

Birthdays: A time for singing, balloons, and (of course) cake. Some of us have a dedicated favorite, but perhaps no cake is more universally topped with candles than the classic yellow cake with chocolate frosting. Despite its ubiquity in bakeries nationwide (and in mix form on grocery store shelves), great homemade versions of this chocolate-on-vanilla duo are somewhat elusive. But after months of testing, we think we've nailed it. Join us in celebrating this classic American cake and the birthdays it commemorates; crowned our • To make the cake: Preheat the oven to 325°F with a rack in the center. Lightly grease two 8” x 2” or 9” x 2” round cake pans; for extra protection against sticking, line the bottom of the pans with parchment rounds (you can cut these yourself or use precut • Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. To see a full visual walkthrough of this recipe, see our video on • In a small bowl, combine the flour, salt, and baking powder. Set aside. • In a large mixing bowl, either using an electric hand mixer or a stand mixer with whisk attachment, beat the eggs, sugar, vanilla, and almond extract, until thickened and light gold in color, about 2 minutes at medium-high speed. If your stand mixer doesn’t have a whisk attachment, beat for 5 minutes using the paddle attachment. The batter should fall in thick ribbons from the beaters, whisk, or paddle. • In a saucepan set over medium heat or in the microwave,...

Celebrate the special days in your loved ones' lives with an elegant and delicious homemade birthday cake. That's right, you can make an unforgettable amazing birthday dessert that rivals expensive bakery cakes. Find classics like red velvet and vanilla as well as more creative birthday cake recipes to suit any guest of honor. Andy Lyons What better way to toast the guest of honor than with a birthday cake that already has booze? Both the sponge cake and the peach filling are infused with your choice of bubbly Prosecco or sparkling rosé. Add a few sprigs of fresh mint to the cake for a pop of color and a refreshing finish. Hannah Bigot Talk about an impressive birthday cake. Layers of white cake are piled to look just like your favorite breakfast. Maple syrup, blueberries, and two white chocolate squares to mimic the pat of butter make the eye-catching finishing touches. Everyone will be snapping pictures before the candle-blowing time.

About Biscuit Cake Recipe I have many wonderful dessert recipes on the site, from This is a recipe which I had seen in my childhood in one of the cookery shows on the Indian Doordarshan channel and I still remember it. I had never forgotten this one. I used to make a few changes and make this no bake biscuit cake on occasions. After several requests from readers for a no-bake cake made with biscuits (known as cookies in the US and other regions), I am sharing this foolproof recipe that’s a hit every time. Speaking of, here are two more recipes for desserts that use biscuits and crackers on the blog: • Cheesecake • Mango Cheesecake Likewise, this chocolate biscuit cake is easy to prepare with nearly any sweet biscuit you like. I use glucose biscuits, but feel free to make no-bake cookie cake with Marie biscuits, your favorite digestive biscuit, or sweet crackers. The taste is similar to a traditional chocolate cake, but has a slightly firmer and more tender texture. Biscuits are briefly soaked in coffee, then layered with a delicious chocolate sauce. I have prepared the sauce with Cadbury’s Bournville raisin and nut chocolate for even more deep flavor. You can also use Cadbury’s Dairy Milk Chocolate, couverture, or compound chocolate, if you prefer. ( However, do not use Cadbury’s Silk Chocolate. It does not work well for a smooth chocolate sauce.) Keep reading for the simple steps to prepare the best no bake biscuit cake! Step-by-Step Guide How to make Biscuit Cake (No Bak...