Tuesday, December 18, 2007
Birthday Cakes For Kids (and grownups too)
A few days ago, I wrote this post about baking and posted a picture of a cake (see left) I baked for my son’s (Chip) first birthday. A lot of people asked for recipes and directions, so I decided to do a post on it. Since I don’t want to put everything in one long post, I am going to do three small posts – Cake recipes good for birthday cakes, filling and frosting recipes, marshmallow fondant figures.
Nutfree ,Eggless, Dairy-free Chocolate Cake (Yield: 2- 8” rounds or 1- 9X13 inch)
This is very easy to put together and great for kids with food allergies.
3 cups white sugar
3 cups all-purpose flour
2 teaspoons baking soda (NOT baking powder)
1 teaspoon salt (kosher preferred)
1/2 cup unsweetened cocoa powder
2 cups water
1 cup vegetable oil
2 tablespoons distilled white vinegar (I use Heinz)
2 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix sugar, flour, baking soda, salt and cocoa.
Add water, vegetable oil, vinegar, and vanilla. Beat by hand until smooth.
Pour into a 9x13 inch pan or two 8” round pans. Bakeat 350 degrees F (175 degrees C) for 40 minutes, or until toothpick inserted into center of cake comes out clean.
Butter Pound Cake (Yield: 2-8” rounds or 1-10” Bundt cake)
If you are not in a hurry or on a diet, this recipe will yield a moist, dense and delicious, all purpose pound cake. The secret to making a good pound cake is to cream the butter and sugar well until silky. There are no leaveners in a pound cake.
3 cups all purpose flour
3 cups sugar
1 ¼ cup butter
¼ cup buttermilk
8oz cream cheese
2 tsp Vanilla or almond extract.
Preheat oven to 325 degrees F (160 degrees C).
In a large bowl, cream butter, cheese until smooth. Add sugar in small quantities and beat until silky and fluffy. Add the buttermilk beat again until fluffy.
Add eggs one at a time beating well with each addition. Fold in the flour gently. There are no chemical leaveners in this cake (baking powder, baking soda). So be sure to beat well as only this will make the cake rise.
Pour into 2- 8” round pans and bake for about 50-55 mins. Check for doneness at 40mins. A toothpick inserted in the center of the cake should come out clean.
Do try these recipes for the next birthday celebration and let me know how it goes.