Celebration Layer Cake Recipe 445

LAYERED CONFETTI CELEBRATION CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Generously spray bottoms and sides of 2 (9-inch) round cake pans with baking spray with flour.
• In large bowl, beat cake mix, oil and eggs with electric mixer on medium speed until combined. Gently fold in 1/2 cup decors. Divide batter evenly between pans.
• Bake 20 to 25 minutes or until cake springs back when touched lightly in center. Remove from oven to cooling racks; cool in pans 5 minutes. Turn cakes out of pans onto cooling racks; cool completely, about 45 minutes.
• Meanwhile, in medium bowl, stir together 1 container frosting and 1/3 cup decors.
• When cakes are cool, level cakes with large serrated knife. Place 1 cake layer on serving plate or cake stand. Top with thin layer of frosting. Place second cake layer on top. Use remaining frosting to cover sides and top of cake.
• Cut graham crackers into pieces with large knife; place randomly on sides of cake.
• Transfer 1/2 container (2/3 cup) frosting to decorating bag fitted with large star tip. Pipe 12 rosettes around top edge of cake.
• Use small round cookie cutter to cut 12 rounds from remaining graham crackers. Place additional decors in small bowl; place remaining frosting in separate small bowl. Dunk each cracker round in frosting then dip into decors. Insert each dipped cracker upright into 1 rosette on top of cake.
• Sprinkle top of cake with additional decors. Store cake loosely covered at room temperature.

CELEBRATION LAYER CAKE

Steps:

• Bake a 1 1/2 batch of white cake in 2 buttered and paper-lined 10-inch pans. When cakes are cooled, peel off paper and position one layer right side up on a cardboard. Spread the layer with chocolate buttercream, then top with second layer upside down. Mask outside of cake with more buttercream, then press multicolored chocolate shavings made with milk and white chocolate against cake all around.

CELEBRATION CAKE

Steps:

• To make the layers for the cake, heat oven to 350. Grease and line three 10-by-14-inch jellyroll pans with parchment paper. (If you only have one, you can make the layers separately.)
• Put a medium-size pot with a few inches of water in it over medium heat, and bring it to a simmer. Place a large, heatproof bowl on top of the pot, making sure that the base of the bowl is not touching the water. Put the chocolate in the bowl, and melt it over the simmering water, stirring occasionally. Remove the bowl from the heat, and set aside to cool slightly.
• Put the egg yolks and sugar into the bowl of an electric mixer with a whisk attachment. Mix for about 3 minutes, until thick and pale, and then gently fold the mixture into the melted chocolate. Stir until almost combined, and set aside.
• Put the egg whites in the clean bowl of an electric mixer with a clean whisk attachment. Beat at high speed until soft peaks form, and then gently fold them into the chocolate, followed by the brandy.
• Divide the chocolate mixture between the 3 jellyroll pans (or pour a third of the mix into one, if you're baking in 3 batches). Use a spatula to even out the tops or top, and place in the oven. Cook for approximately 15 minutes, until firm to touch and a skewer inserted in comes out clean. Set aside to cool.
• Once the cakes have cooled, place a sheet of parchment on a sheet pan, and set it over one of the finished spongecakes, then flip the whole thing over, so the sheet pan is now sitting under the cake. Remove the jellyroll pan and the used paper. Repeat with the remaining cakes, placing each on a clean sheet of parchment paper and stacking them. Wrap them well with plastic wrap and place in the freezer for at least 24 hours.
• To make the ganache, place white chocolate in a large bowl and set aside. Add the cream to a medium saucepan with a heavy base and place it on medium-low heat. Cook until just starting to simmer, and then pour it over the chocolate. Allow to sit for 3 minutes or so, until the chocolate has softened, and then gently stir until the chocolate is melted and fully combined with the cream. Cover with plastic wrap, and refrigerate overnight (or for up to 3 days).
• To assemble the cake, put the ganache into the bowl of an electric mixer with a whisk attachment. Add the cream, and whip on medium-high until the mixture has achieved the consistency of soft whipped cream. (Keep a close eye on it so as not to overwhip.)
• Mix the berries you are not holding back for garnish in a large bowl, and set aside.
• Remove one sponge layer from the freezer at a time, and place on a serving platter or cutting board. Do not remove them all at once; they need to be frozen. Trim about 1/2 inch off all the edges to make a clean rectangle, then spread roughly 1/3 of the ganache mixture across the top of the cake. Scatter 1/2 of the berries on top of the ganache mixture, making sure they are evenly spread right to the edges of the cake. Trim the second sponge layer, place it on top of the first and cover it with another 1/3 of the ganache mixture and the remainder of the fruit. Remove the final layer of cake from the freezer, trim it and place it on top of the second, then spread the remaining ganache across the top of the cake, smoothing it with a palette knife. Place the fruit reserved as garnish in each corner of the cake, and dust the whole thing lightly with powdered sugar, if you like. If you're not serving the cake right away, store in the refrigerator for a few hours, bringing it out 30 minutes before serving.

XTRA SPECIAL CELEBRATION CAKE

Steps:

• Heat the oven to 350°F Grease 2 round 9-inch pans; dust with flour.
• Mix flour, sugar, cocoa, baking soda, and salt in a large bowl.
• Mix oil, vinegar, and vanilla.
• Stir oil mixture and water into flour mixture until well blended, about one minute.
• Immediately pour batter into pans, dividing evenly.
• Bake about 35 minutes, until toothpick insterted in center comes out clean.
• Let cool 10 minutes.
• Remove from pans, let cool completely, and frost. Stack the two rounds together to make a double-layer cake.