A Special Birthday Cake

My Father's Birthday Cake

My father celebrated his 71st birthday two weeks ago and this is the cake I made for him. The inside of this cake is a vanilla flavored cake which is popular for birthday celebrations and other occasions.  It has a light and moist texture with a sweet buttery flavor.  This cake uses the creaming method where the butter and sugar are beaten together first then the eggs and when completely combined the flour and milk are added.

There are a lot of ways to decorate a cake and you just need to use your creativity and imagination. To make the cake special, I added Deka Crepes choco bananas and choco nuts, maltesers and mini oreos.

 Little malt flavoured balls covered in chocolate called Maltesers
Photo from Wordnik.com

Deka Crepes Chocolate Banana & Peanuts
Photo from Ceritamu.com

Mini Oreo (Vanilla Flavor)
Photo from corporate.cadburygiftsdirect.co.uk

A delicious vanilla cake surrounded by crunchy Deka Crepes and maltesers topped with mini oreos and crushed crepes

VANILLA CAKE INGREDIENTS :

1  Cup unsalted butter (room temperature)
2  Cups granulated white sugar
3  Cups sifted all purpose flour
4  Large eggs (room temperature)
1  Tablespoon baking powder
1/2  Teaspoon salt
2  Teaspoons vanilla extract
1  Cup milk (room temperature)

CONFECTIONERS' FROSTING :

4  Cups sifted confectioners' sugar
1  Cup unsalted butter (room temperature)
1  Teaspoon vanilla extract
2 - 4 Tablespoon milk or light cream
Food color gel paste (if needed)

DIRECTIONS

      Vanilla Cake :

1.   Preheat oven to 350 degrees fahrenheit  (180 degrees C)
2.   In a bowl, combine the sifted flour, baking powder and salt
3.   Beat the butter until soft and creamy using an electric mixer (use the paddle).  You may use a hand mixer if you do not have the electric mixer
4.   Add the sugar gradually until fluffy
5.   Add the eggs one at a time and beat well
6.   Add vanilla extract
7.   Add the sifted flour and milk alternately  (make sure the mixer is on low speed when doing this) and beat until combined
8.   Divide the batter between the two pans  (use 9 inches x 2 inches round pan).  Apply vegetable shortening first on the pans before placing the batter. 
9.   Bake for 27 to 35 minutes or until tooth pick inserted into the center of the cake comes out clean
10. Place the cakes on a wire rack until completely cool before frosting

      Frosting :

1.   Beat the butter until smooth and creamy using an electric mixer or hand mixer
2.   Add the vanilla extract
3.   Gradually beat in the confectioners' sugar with the mixer on low speed
4.   Add two (2) tablespoons of milk and beat until combined
5.   With the mixer on high speed, beat the frosting until light and fluffy.  Make sure you get the right spreading consistency.

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http://flowersblooms-elvierose.blogspot.com


Peach Cupcake...Fresh and Perfect for Summer !

PEACH CUPCAKES
Butter and a fresh flavor of a good peach makes these cupcakes with a moist and tender crumbs a perfect dessert or snack for summer time.

INGREDIENTS :

Cupcakes

1 1/2 cups (195 grams) all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup (60 ml) milk
1/2 cup (113 grams unsalted butter, room temperature
2/3 cups (130 grams) granulated white sugar
3 large eggs
1 teaspoon pure vanilla extract
Zest of 1 large lemon (outer yellow skin)
1 can (825 grams) peaches, chopped into cubes

Buttercream Frosting
 
1/2 cup (113 grams unsalted butter, room temperature
2 cups (230 grams) confectioners sugar, sifted
2 tablespoon milk or light cream
1 teaspoon vanilla extract
Assorted food colors (if desired) 

DIRECTIONS :

1.   Preheat oven to 350 degress F (177 degrees C) and line 12 muffin cups with paper liners.
2.   In the bowl of your electric mixer or with a hand mixer, beat the butter and sugar until light and fluffy.
3.   Add the eggs one at a time and beat well after each addition.
4.   Add the vanilla extract
5.   In a separate bowl whisk together the flour, baking powder, lemon zest and salt.
6.   Add alternately the flour mixture and milk in three additions, beginning and ending with the flour. Make sure the mixer is on low speed when doing this. Scrape down the sides of the bowl as required.
7.   Add the chopped peaches and mix until combined.
8.   Fill the muffin cups with the batter evenly and baked for about 20 minutes or just until set and a  toothpick inserted in the center of the cupcake comes out clean
9.   Remove from oven and place on a wire rack to cool.
10. Frost with icing once the cupcakes have completely cooled.

Delicious peaches (Photo from boldsky.com)

 Frosting :

1.   In an electric mixer or with a hand mixer, cream the butter until smooth.
2.   Gradually beat in the white sugar with the mixer on low speed.  Scrape the sides of the bowl when needed.
3.   Add the milk and beat on high speed until frosting is light and fluffy (4 minutes) 
4.   Check the consistency of the frosting, add a little more milk or sugar when required.
5.   Tint the frosting with your desired food color.  I used the gel type food color here.

I prefer to use gel type food color because colors are vibrant

Lovely peach cupcakes with swirls of buttercream frosting decorated with some sugar sprinkles and  Maltesers, a round chocolate shell with sweet honey and savory malt inside

Please visit my other blog :
http://flowersblooms-elvierose.blogspot.com

Carrot Cupcake

Carrot Cupcake

A moist and flavorful cupcake that is easy to make as it does not require a mixer. It is the grating of the fresh carrots that takes time.  You need two bowls, one for the dry ingredients and the other one is for the wet ingredients. The two are then mixed together and you are done. 

INGREDIENTS :

1 1/3 cups (175 grams) all-purpose sifted flour
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
2/3 cup (135 grams) granulated white sugar
2/3 cup (160 ml) canola oil (you can also use vegetable or corn oil)
1/2 teaspoon pure vanilla extract
2/3 cup (160 ml) crushed pineapple (you can also use unsweetened applesauce or grated apple)
1 1/3 cups (225 grams) carrots

 Cream Cheese Frosting :
 
4 ounces (115 grams) cream cheese, room temperature 
1/4 cup (55 grams) butter, room temperature
2 1/4 cups (250 grams) confectioners' (powdered or icing) sugar, sifted
1/2 teaspoon pure vanilla extract

In this recipe, I did not use cream cheese frosting above but the "whippit" non-dairy icing so it is not so sweet.  I added food color to the icing.



DIRECTION :

1.  Preheat oven to 350 degrees F (180 degrees C) and place rack in center of oven. Line 12 muffin cups with paper liners.

2.  In a large bowl mix together the flour, baking soda, salt, and ground cinnamon.

3.  In another large bowl whisk the eggs until lightly beaten. Then add in the sugar, oil, and vanilla extract until slightly thickened. Fold in the crushed pineapple and grated carrots. Then fold this mixture into the flour mixture until incorporated.

4.  Fill the 12 muffin cups evenly with the batter and bake about 20 - 23 minutes or until a toothpick inserted into the center of a cupcake comes out clean. 

5.  Remove from the oven, place on a wire rack, and let cool completely before frosting. 
 
Frosting: 

1.  In the bowl of your electric, or with a hand mixer, beat the butter and cream cheese until very smooth and creamy. 

2.  Add the powdered sugar and beat until fully combined and smooth. 

3.  Beat in the vanilla extract. Add more confectioners sugar if needed.  (You can add coloring to your  frosting)

4.  Pipe the frosting on the top of each cupcake. 

5.  Serve immediately or cover and refrigerate the cupcakes until serving time. You can store it in the refrigerator for several days.


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http://flowersblooms-elvierose.blogspot.com

Baby Shower Cupcakes


This week, two of my colleagues had a simple baby shower held during lunch time in our office and I prepared baby shower cupcakes as my gift to them.
 
 I brought along my 3-tier cake stand to place the cupcakes  and other accessories so the set-up will look great

Cute dolls as decoration
One of the ladies is expecting a baby girl and the other one is expecting a baby boy


 Peach Cupcakes with baby inspired toppers

 Vanilla Cupcakes with baby inspired toppers

 I used my all-time favorite frosting which is a non-dairy whipping cream so it is not sweet

CONGRATULATIONS TO WOULD BE MOMS,  MADZ & ELLIE !


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http://flowersblooms-elvierose.blogspot.com

Almond Hummingbird Cake

ALMOND HUMMINGBIRD CAKE

I tried making the Hummingbird Cake.  The original recipe calls for using a southern ingredient, pecan but I decided to use almond which is easily available in the market. Hummingbird cake is a moist sugary rich, spice cake made with pineapples, banana, cinnamon and pecans and is topped with cream cheese frosting.  It is a classic southern cake and the recipe appeared in the February 1978 issue of Southern Living Magazine submitted by Mrs. L. H. Wiggins of Greensboro North Carolina.  The moistness and tenderness of the cake comes from using oil instead of butter.

Hummingbird loves flower nectar (Photo from notneurotic.com)

It is an easy to make cake and there is no need for a mixer. It is called Hummingbird Cake most likely because it is a sweet cake and the hummingbirds are attracted to the sweet nectar which they love to eat.

Hummingbird  Cake Ingredients:

3 cups (390 grams) all-purpose flour
2 cups (400 grams) granulated white sugar  (you can cut on the sugar if you do not want it so sweet)
1 teaspoon (6 grams) baking soda
1 teaspoon (6 grams) ground cinnamon
1/2 teaspoon salt
3 large eggs
3/4 cup (180 ml) canola oil (you can use vegetable or corn oil)
1 1/2 teaspoons pure vanilla extract
1 cup (100 grams) almonds  (originally pecans,  you can also use walnuts)
2 cups (400 grams) mashed riped bananas 
1 - 8 ounce (227 grams) can crushed pineapple, do not drain

Almond Cream Cheese Frosting :

8 ounces (227 grams) cream cheese, room temperature
4 cups (450 grams) confectioners sugar, sifted
1/4 cup (55 grams) butter, room temperature
1 teaspoon (6 grams) pure vanilla extract
1/2 cup (50 grams) finely chopped almonds
DIRECTIONS

Hummingbird Cake :

1.  Preheat the oven to 350 degrees F (180 degrees C).  Grease the non stick two 9 x 2 inch (23 x 5 cm) round cake pans and place parchment paper at the bottom of the pans.

2.  Place the almonds on a baking sheet and bake for about 8 -10 minutes until lightly browned.  Cool it down and chop the almonds finely.

3.  In a large bowl, mix together the flour, baking soda, salt, ground cinnamon and sugar.  Then add the chopped almonds.

4. In another large bowl,  mix together the eggs, oil, vanilla extract, mashed bananas and crushed pineapple. 

5.  Add the wet ingredients to the flour mixture and stir until completely combined.

6.  Divide the batter evenly between two pans and baked for about 25 to 30 minutes or until a toothpick inserted in the center of the cake comes out clean.

7.  Removed the cakes from the oven and let cool on a wire rack. 

8. After about 10-15 minutes invert the cakes onto the wire rack and remove the pans and parchment paper. Flip the cakes right side up and cool completely before frosting.

Frosting :

1. Beat the butter and cream cheese on medium speed until very smooth in the bowl of your electric mixer or with a hand mixer.

2.  Add the sifted powdered sugar gradually and beat until fully combined and smooth and fluffy.

3.  Beat in the vanilla extract and then add the finely chopped almonds.

Place one cake on a platter and spread some of the frosting.  Carefully place the other cake on top and spread the remaining frosting all over the layered cake.  Garnish with almonds on top.


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http://flowersblooms-elvierose.blogspot.com

Heavenly Baked Goodies !

HEAVENLY BAKED... A TASTE OF HEAVENLY GOODNESS

Freshly baked, moist and mouth-watering delights I created for my parents wedding anniversary

Cupcakes with delightful flavors for everyone to enjoy

My homemade cupcakes

A year round favorite buttery Red Velvet Cupcakes decorated with red flowers and hearts

Light and fluffy Carrot flavored cupcakes accentuated with a beautiful sugar butterfly

The rich and tender Chocolate Cupcakes with almonds coated with white chocolates

Chocolate cupcake for chocolate lovers

The banana chocolate cupcakes
Riped mashed banana and cocoa powder go well together resulting to a moist and delicious cupcake

The simple and delicious vanilla cupcakes with sugar flowers

The Chocolate Chip Muffins
Soft, fluffy, and bursting with chocolate chips

A box of heavenly baked goodies

Banana chocolate, Red Velvet and Carrot Cupcakes


Please visit my other blog :
http://flowersblooms-elvierose.blogspot.com