Whos Counting Birthday Cake Recipes

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"WHO'S COUNTING?" BIRTHDAY CAKE



Transform sheet cakes from basic to impressive with simple stencils, some straightforward cutting skills, and colorful candies. If your birthday girl or boy prefers chocolate, make a double batch of the Number-Themed Mini Birthday Cupcakes; bake for about 20 minutes.

Provided by Martha Stewart

Categories     Cake Recipes

Time 1h30m

Yield Makes two 12-by-17-inch cakes (enough for 2 numbers)

Number Of Ingredients 12

For the cakes:
4 1/2 sticks unsalted butter, room temperature, plus more for baking sheets and parchment
9 cups sifted cake flour (not self-rising), plus more for parchment
1/4 cup baking powder
Salt
3 cups whole milk
3 tablespoons pure vanilla extract
4 1/2 cups sugar
14 large egg whites, room temperature
For Decorating:
Quick Swiss Meringue Buttercream
2 pounds multicolored candy-coated chocolates

Steps:

  • Make the cakes: Preheat oven to 350 degrees. Butter two 12-by-17-inch rimmed baking sheets. Line with parchment. Butter parchment, and dust with flour, tapping out excess. Sift flour, baking powder, and 1 1/2 teaspoons salt into a bowl.
  • Combine milk and vanilla. Beat butter with a mixer on medium speed until very smooth. With machine running, gradually add sugar, and beat until pale and fluffy, about 3 minutes.
  • Reduce speed to low. Add flour mixture in 3 additions, alternating with milk mixture, beginning and ending with flour. Beat until just combined; do not overmix.
  • Beat egg whites in a clean mixer bowl on medium speed until stiff peaks form, about 3 minutes. Gently fold egg whites into batter in 3 additions.
  • Transfer batter to baking sheets, smoothing tops with an offset spatula. Bake until tops spring back when pressed with a finger and a toothpick inserted into the centers comes out clean, about 30 minutes. Let cool in sheets on wire racks for 15 minutes. Loosen edges of cakes with a small metal spatula or paring knife; invert onto racks. Discard parchment. To prevent splitting, reinvert cakes, top side up. Let cool completely.
  • Decorate the cakes: Place "20" stencil (or another number) onto 1 cake, setting numbers side by side. Secure with toothpicks. Cut around each stencil using a paring knife. Remove scraps. Repeat with remaining cake.
  • Spread 2 cups buttercream onto the "2," and spread 2 cups buttercream onto the "0." Top each number with remaining matching cake number, and frost tops and sides of each with remaining buttercream. Cover each cake with rows of candies.

THE BEST BIRTHDAY CAKE RECIPE BY TASTY



The Best Birthday Cake Recipe by Tasty image

We spent many weeks in the Tasty kitchen perfecting this birthday cake recipe. We tested every hack, every possible preparation method, and left no cake layer unfrosted. The result was a tender, moist, and vanilla-forward cake packed with unlimited sprinkles and a light and creamy buttercream.

Provided by Katie Aubin

Categories     Desserts

Time 4h

Yield 12 servings

Number Of Ingredients 20

1 cup sour cream, room temperature
3 large eggs, room temperature
3 large egg whites, room temperature
2 tablespoons vanilla extract
1 cup whole milk, room temperature
2 ¼ cups granulated sugar
1 ½ teaspoons kosher salt
3 ½ cups cake flour
1 teaspoon baking soda
1 teaspoon baking powder
3 sticks unsalted butter, room temperature
½ cup rainbow sprinkles
6 sticks unsalted butter, room temperature
3 lb powdered sugar
⅓ cup heavy cream
2 teaspoons vanilla extract
1 teaspoon kosher salt
rainbow sprinkle, for decorating
1 cardboard cake round, 8-inch
cake turntable

Steps:

  • Make the cake: Preheat the oven to 350°F (180°C). Lightly spray three 8-inch cake pans with nonstick spray. Line the bottoms with parchment paper rounds and spray again.
  • In a large bowl, whisk together the sour cream, eggs, and egg whites until evenly combined. Add the vanilla and milk and whisk until incorporated.
  • In the bowl of a stand mixer fitted with a paddle attachment, combine the granulated sugar and salt. Sift in the cake flour, baking soda, and baking powder. Mix on low speed to incorporate.
  • Cut the butter into tablespoon-sized pieces. With the mixer running on low speed, add the butter to the dry ingredients, one piece at a time. Continue mixing until a sandy, coarse meal forms, 3-4 minutes.
  • With the mixer running on low speed, pour in one-quarter of the wet ingredients at a time and mix to incorporate, scraping down the sides of the bowl between each addition. Continue mixing until the batter is smooth.
  • Remove the bowl from the stand mixer and gently fold in the sprinkles with a rubber spatula.
  • Divide the batter evenly between the prepared cake pans, tapping the pans on the counter a couple of times to release any large air bubbles.
  • Bake the cakes for 25-30 minutes, until a toothpick inserted into the center of a cake comes out clean. 8. Set the pans on a wire rack and let the cakes cool completely, about 1 hour. Once cooled, run an offset spatula around the edges of the pans to loosen the cakes, then invert onto the rack and remove the parchment rounds.
  • Meanwhile, make the frosting: In a large bowl with an electric hand mixer (or in a stand mixer fitted with the whisk attachment), whip the butter on medium speed until creamy, about 3 minutes.
  • With the mixer running on low speed, add the powdered sugar, about 1 cup at a time. Once incorporated, add the cream, vanilla, and salt. Increase the mixer speed to high and beat for 3 minutes, until the frosting is fluffy.
  • Assemble the cake: Using a large serrated knife, slice a thin layer off the top of each cake to create a flat surface. Discard the scraps.
  • Smear a bit of frosting onto an 8-inch cake round set on top of a cake stand, then place a cake layer on the round. Use a large offset spatula to spread an even layer of frosting over the cake. Place another cake layer on top and frost. Place the last cake layer, bottom-side up, on top and spread a thin layer of frosting over the top and sides of the cake to make the crumb coat. Refrigerate for 15 minutes, until the frosting is set.
  • Generously spread a thick, even layer of frosting over the top and sides of the cake. Decorate the cake with the remaining frosting and sprinkles as desired.
  • Slice and serve. Cake can be kept at room temperature for 2 hrs and refrigerated for 3 days.
  • Enjoy!

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