Bundt Cakes to the Rescue

While sitting at the bowling alley, a voice came over the intercom saying, "Tonight we are hosting a raffle on a yummy yellow sheet cake for $1.00 a ticket. The proceeds will go to our youth bowling association." A yellow sheet cake, I thought? How often are you asked to bake a cake for a school auction, cake walks, parties or get-togethers? Bundt cakes makes excellent cakes for these events. They are pretty cakes, make for a great presentation and could bring in more money than a yellow sheet cake. Another benefit of bundt cakes is that they are easy to transport to your event. Below are some of my favorite bundt cake recipes:

BANANA PUDDING BUNDT CAKE

1 (18.25-ounce) box yellow cake mix

1 (3-ounce) package instant banana pudding mix

4 large eggs

1 cup water

1/4 cup vegetable oil

3/4 cup mashed banana

2 cups powdered sugar

2 tablespoons milk

1 teaspoon vanilla extract

1/2 cup walnuts, finely chopped

Preheat oven to 350*F (175*C). Grease and flour bundt pan and set aside.

In large bowl combine cake mix, pudding mix, eggs, water, vegetable oil and banana. Beat with electric mixer for 2 minutes. Pour into prepared bundt pan.

Bake for 50 to 55 minutes or until cake tests done. Cool cake on a wire rack for 15 minutes. Remove cake and continue to cool on rack.

To Make Glaze: Beat together powdered sugar, milk and vanilla in a bowl until smooth and of a drizzling consistency. When cake is cooled, drizzle icing over cake. Sprinkle chopped nuts over icing, if desired.

CARIBBEAN CHRISTMAS RING

3 tablespoons vegetable shortening

2 1/2 cups finely chopped walnuts

1 cup all-purpose flour

1/2 cup whole wheat flour

1 teaspoon baking powder

1 teaspoon baking soda

3/4 cup softened butter

1 1/3 cups granulated sugar

3 large eggs

1 cup sour cream or plain nonfat yogurt

1 ripe banana, mashed 2 tablespoons orange liqueur (triple sec)

Orange Sugar Glaze:

1 cup powdered sugar, shifted

2 tablespoons orange juice

Thoroughly grease a 10 to 12-cup microwave-safe bundt pan with shortening; sprinkle with 1/2 cup of the chopped walnuts to coat evenly. Sift flours, baking powder and baking soda.

Cream butter and sugar until fluffy; beat in eggs, one at a time. Stir sour cream or yogurt, banana and liqueur into egg mixture. Fold flour mixture into banana-egg batter; stir in remaining walnuts.

Spoon into prepared pan and place on top of microwave-proof bowl in microwave, bringing cake up to center of oven. Cook on medium 10 minutes, then on high 5 to 7 minutes until cake tests done, turning twice. Let cake stand 15 minutes. Turn out onto serving plate. Let cool.

Mix sifted powdered sugar and orange juice until smooth. Pour glaze evenly over cake and serve.

CHOCOLATE CREAM FILLED CAKE

Filling Ingredients:

1/4 cup granulated sugar

1 (8-ounce) package cream cheese, softened

1 large egg

1 teaspoon vanilla extract

Cake Ingredients:

2 cups all-purpose flour

1 1/2 cups granulated sugar

1 cup water

1/2 cup unsweetened cocoa

1/2 cup butter, softened

3 large eggs

1 1/4 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon vanilla extract

Glaze Ingredients:

2 ounces white chocolate

2 teaspoons vegetable shortening

1/4 cup semi-sweet real chocolate chips

Heat oven to 350°̊F. Combine all filling ingredients in small mixer bowl. Beat at low speed, scraping bowl often, until smooth; set aside. Combine all cake ingredients in large mixer bowl. Beat at low speed, scraping bowl often, until all ingredients are moistened. Beat at high speed, scraping bowl often, until smooth. Pour 3 cups batter into greased and floured 12-cup bundt pan. Spoon filling over batter without touching sides of pan; cover with remaining batter.

Bake for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 30 minutes. Remove from pan; cool completely.

Melt white chocolate and 1 teaspoon shortening in 1-quart saucepan over low heat, stirring constantly, until melted (1 to 2 minutes). Drizzle over cooled cake. Let stand until firm. Repeat with remaining shortening and chocolate chips. Store refrigerated.

CREAM CHEESE CHOCOLATE CHIP TUNNEL CAKE

A delightfully surprising "tunnel" of cream cheese and chocolate chips makes this cake a sure winner with your family and friends!

2 cups granulated sugar

1 cup vegetable oil

2 large eggs, beaten lightly

2 teaspoons vanilla extract

1 teaspoon baking soda

2 1/2 teaspoons baking powder

1/4 teaspoon salt

3/4 cup unsweetened cocoa

3 cups all-purpose flour

1 cup buttermilk

Filling:

1/4 cup granulated sugar

1 (8-ounce) package cream cheese - softened

1 teaspoon vanilla extract

1 large egg

1 cup (6-ounces) miniature semisweet chocolate chips

Glaze:

1 cup powdered sugar

3 tablespoons unsweetened cocoa

2 tablespoons butter, melted

2 to 3 tablespoons Hot water

Preheat oven to 350*F (175*C). Generously grease a 10-inch bundt or tube pan. Set aside.
For the cake: Combine sugar, oil and eggs in a large mixing bowl. Beat for one minute until smooth.

Add remaining cake ingredients and beat at medium speed for three minutes, scraping sides of bowl occasionally. Set batter aside and prep`re filling.

For filling: Cream the sugar with cream cheese at medium-high speed. Add the vanilla and egg and beat until smooth. Stir in the chocolate chips, mixing well.

Pour half of the cake batter into the prepared pan. Spoon the filling mixture evenly over the layer of batter, then carefully pour remaining batter over the filling.

Bake for 65 to 70 minutes or until cake tests done when lightly pressed in the center and cake springs back. Cool cake on a wire rack for 20 to 25 minutes before removing from pan. Cool completely before glazing.

For the glaze: Combine all ingredients to form a consistency thin enough to drizzle decoratively on the cooled cake.

ORANGE BUNDT CAKE

1 (18.25-ounce) package yellow cake mix

1 (3.9-ounce) package instant lemon pudding

3/4 cup orange juice

1/2 cup vegetable oil

4 large eggs

1 teaspoon lemon extract

1/3 cup orange juice

2/3 cup granulated sugar

1/4 cup butter

Preheat oven to 325*F (160* C). Grease one bundt pan and set aside. In large bowl beat together cake mix, pudding mix, 3/4 cup orange juice, oil, eggs, and lemon extract for 3 minutes. Pour batter into prepared Bundt pan. Bake for 50 to 60 minutes, or until tested done. Cool for 15 minutes and remove from pan. In small saucepan combine 1/3 cup orange juice, sugar, and butter. Bring to boil, reduce heat and cook for two minutes. Drizzle hot icing over warm cake

STREUSEL SPICE CAKE

1 (18.25-ounce) package spice cake mix

3/4 cup milk

1/4 cup butter or margarine, softened

3 large eggs

1/4 cup sweetened flaked coconut

1/4 cup chopped nuts

Filling:

1/2 cup coconut

1/2 cup chopped nuts

1/2 cup firmly packed brown sugar

2 tablespoons all-purpose flour

2 teaspoons ground cinnamon

Glaze:

1 cup powdered sugar

1 tablespoon margarine or butter, softened

2 to 3 tablespoons milk

Heat oven to 350*F (175*C). Grease and flour a 10-inch tube or 12-cup bundt; pan.
In large bowl, combine cake mix, 3/4 cup milk, 1/4 cup butter and eggs at low speed until moistened; beat 2 minutes at high speed. Stir in 1/4 cup coconut and 1/4 cup nuts. Pour half of batter (about 2 cups) into prepared pan. In small bowl, combine all filling ingredients; reserve 1/2 cup filling. Sprinkle remaining filling over batter in pan.

Cover with remaining batter; sprinkle with 1/2 cup reserved filling. Bake for 45 to 55 minutes or until wooden pick inserted near center comes out clean. Cool upright in pan 30 minutes on wire rack. Remove from pan. Cool completely. In small bowl, blend all glaze ingredients until smooth, adding enough milk for desired drizzling consistency. Drizzle over cake

ZESTY LEMON POUND CAKE

1 (6-ounce) package or 1 cup Premier White Chocolate Morsels, or 3 premier white baking bars, broken into pieces

2 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1 cup butter, softened

1 1/2 cups granulated sugar

2 teaspoons vanilla extract

3 large eggs

3 tablespoons grated lemon peel (about 3 medium lemons)

1 1/3 cups buttermilk

1 cup powdered sugar

3 tablespoons fresh lemon juice

Preheat oven to 350°F. Grease and flour 10-cup bundt pan. Melt morsels in medium, microwave-safe bowl on medium-high (70%) power for 1 minute; stir. Microwave at additional 10 to 20-second intervals, stirring until smooth; cool slightly.

Combine flour, baking powder and salt in small bowl. Beat butter, sugar and vanilla extract in large mixer bowl until creamy. Beat in eggs one at a time, beating well after each addition. Beat in lemon peel and melted morsels. Gradually beat in flour mixture alternately with buttermilk. Pour into prepared bundt pan. Bake for 50 to 55 minutes or until wooden pick inserted in cake comes out clean. Cool in pan on wire rack for 10 minutes.

Combine powdered sugar and lemon juice in small bowl. Make holes in cake with wooden pick; pour half of lemon glaze over cake. Let stand for 5 minutes. Invert onto plate. Make holes in top of cake; pour remaining glaze over cake. Cool completely before serving.

What To Look For In Cakes, Especially In 2011

What to Look For in Cakes?

2011 Cake Trends

The trend for this year and following year is to break the mold of the old or traditional while still adhering to it. The tiered system seems to be here to stay for a time, but with a bit of a twist as well. If you are keeping up with any type of media you know that cupcakes are the new affordable cake. Mostly in terms of it being less flour and less dense and of course less work for the baker. If you do not have enough cupcakes to go around or you don't want to have all cupcakes then you compliment the cupcakes with a sheet cake of the same flavor or another flavor all together. The beauty of cupcakes is that they are usually arranged in a tier for maximum display anyway and then you have your three to eight tiered wonder.

Other ways of showing off your individualism is to forget the cake altogether and have your and your new spouse's favorite desserts either served on a tray, dessert cart or even in some sort of tiered system. Don't forget, you can have a fake cake with pre-sliced cake for your guests, which will save you time and possibly money or have the fake cake as mentioned earlier for the pictures and cutting (Usually the baker of the fake cake will put some real cake pieces and guide the wedding parties' hand to the exact spot of the real cake in the cutting for the cake ceremony). After the official slice is cut, that fake cake is rolled to the back and the slices are brought out almost immediately or cut from sheet cakes and brought out for your waiting guests.

Speaking of the cutting ceremony, did you know that initially (when weddings were smaller), that the bride was the one who cut the cake alone and then fed a slice to her husband first. He fed some to her, but then she would continue to cut and feed her wedding guests until they were all served. That's not really being the center of attention in my book. It sounds like she became the wife to everyone right off the bat to me, just because she got married. That's not fun or fair, I don't think. That traditional went out the window fortunately when guest lists got larger. As the guest list broadened, as did the cake, the new spousal couple cut the cake together and then the knife was given to someone else to continue cutting and dishing out the cake to the guests. That is a much better solution, I think.

What to do first?

Decide on the number of guests, which will determine the size needed. Then decide on the type of dessert that would make you both happiest, then the design, and then the flavor. Maybe the flavor could go second, but if one person wants cake and other wants dessert, you can see why I put them in this order. Once you have decided the first three options, you can then go out and try to find the cake of your dreams within your budget.

How to Find Your Perfect Cake?

If you are not going with a white cake, but you want to match it with your wedding dress and your wedding partner's attire or just something that you both like, make sure you take a color swatch that you would like the cake to match, along with pictures of cakes that you have liked in your lifetime or cakes that you have liked in recent times.

What are you looking for?

Ron Ben-Israel says when choosing your wedding cake that location, fashion, nature, or the menu have to come into the equation. Depending on where your reception will be held, it is probable that some of the elements of design will have to come from the usage of a certain hall. Fashion denotes the elements within the bride or groom's wedding attire. Nature, would be any number of things, whether the reception will be held outside during the summer. (If you have a cream cheese frosting, you will need to take into account how long the wedding cake may be waiting in the sun (for both health reasons and melting of the frosting). And fourth the rest of the menu and whether or not the cake you choose flows well from the menu served prior to the cake.

Importance of Taste - In the early days before sugar was added to flour it became the norm as a major ingredient in the wedding cake, fruits were used. Fruits, as you know can be turned into liquid libations the longer they sit in the open air. Fruits also denoted a bit of richness, both of flavor and of money. The person who could afford a fruit cake was usually of the elite or royalty. Ah, that must be why William and Kate had fruit cake for their wedding cake to denote their wealth and royalty. Makes sense now, doesn't it. If you think about it most of the wedding cakes will have a fruit center anyway: Think raspberry, cherry, or even pineapple.

Important to whom? The importance of the cake should be between the two people getting married. What they want the cake to represent, maybe as part of their courtship or what they foresee their lives together to be. That is how the cake is chosen with the wedding couples' taste-buds and what they want their first cake together to represent. After all the importance will denote the style of the couple and that is what is important.

Texture - When I think about texture, I think about the inside of the cake, whether it is moist and has a porous quality, and whether or not the cake holds together well. In today's world of trends for the wedding cake it is different. Often texture means the texture of the frosting or outside of the cake. Texture nowadays corresponds to a particular design and whether or not that design's texture was captured, either from a picture or the imagination of the wedding couple or the swatch provided to the baker. There are so many ways to capture texture: for instance, through painting a cake with edible paint, non-toxic gold leaf (Not recommended-How non-toxic is it is still debated.), sugar or gum paste flowers, or lace. The list goes on and on. If you can conceive and explain it to the pastry chef, you can probably have the cake texture of your dreams. If you mean (inside texture or outside-frosting texture) either of these, make it clear to your designer or baker what you mean by texture so there is no confusion.

Moisture - According to Wilton, the best way to keep the moistness in the cake is to bake the cake ahead of time a couple of days. Let the cake cool completely, add a dusting of regular sugar and wrap it in plastic. Why? Sugar evidently sucks up moisture, so when you take the cake out to decorate it, having this extra layer will make the cake more moist rather than dry. This is all before it is decorated. The cake should be brought up to room temperature after you take it out of the freezer and have taken the plastic wrap, before any decorations are started. Why do I tell you all of this when you are hiring your baker to worry about this? Because you will want to know what to ask is happening in the bakery with regard to your cake from start to finish. Better to have knowledge than a surprise of taste and or dryness on the day of your event, right?

Baked When - It is of the opinion of the wedding industry that you will need to decide on your cake 3 - 4 months in advance. Often when you decide that early it gives the baker license to make your cake earlier rather than later and then freeze portions of it. Have you ever been to a wedding and the cake looks luscious, but when you get to eat it you are disappointed or dissatisfied with the taste? It could be that the cake was not defrosted well or was in the freezer too long. Remember what I said about bakers discouraging you from keeping the cake for a year? If they are freezing it before hand, that I think could be a challenge as far as taste. Check to make sure you can have your cake baked within a month, so that the moisture is not compromised by the time you get to your wedding day. You will want the cake you tasted and chose to have the same scrumptious taste quality for your guests.

Frosting & Filling - The frosting will depend on a number of things: 1) Indoor or outdoor wedding reception. 2) Desire and taste of the frosting or filling. 3) The time of year, will play a major role in the icing and how it will perform. If it is one of the hotter times of the year you will have to take in to consideration; timing, place, and atmosphere. Especially if your reception is held outside or the length of time the cake will be sitting once it is set up and waiting for the reception to start.

Questions to ask your baker:

May I look at your portfolio or "look book"?

Ask if they can make your specific cake and be very specific about what you want. (Do you have dietary restrictions, if so remember to ask the baker if they can comply with your restrictions.)

How far in advance do I need to place an order?

How far in advance will you bake my cake? Give them a date for your wedding.

What types of flavors and fillings do you have (If you are going with a filling.)?

Is the cake designer here? And will it be baked here? (Sometimes the designer and the baker are in two different establishments.)

Do you offer taste testings? How much are they? Do I need to make a special appointment to do one? How many people can come to the tasting?

How many cakes do you usually deliver in a weekend for weddings? (If your wedding is on a weekday, substitute the day.)

How much deposit is needed to place the order?

When is the balance due?

Is the baker licensed in New York State? Is the baker licensed in the Tristate area?

Are your cakes priced by size or by amount of work? Or How do you price your cakes?

Is that an all inclusive price? (Sometimes the top tier of the cake is extra.)

Can you tell me the process from baking to decorating for my cake? (This might be a picayune question, except if they are freezing 4 and 6 months in advance, the moisture level might be lost.)

When will you be decorating my cake?

If I want sugar flowers on my cake, are they included in the cost of the cake or do I have to purchase them separately?

Can I go to a separate place that does sugar flowers exclusively, pick out the ones I want, and deliver them to you?

If I want real flowers on my cake are you willing to work with my florist?

How early do you need to get into the reception venue to set up the cake?

Is there a delivery charge? How much is it?

Will you slice it or shall I have someone at the venue slice the cake?

How much do you charge per slice?

For the ceremonial cut, will you supply the wedding knife and server, or do I need to purchase it separately?

*Sometimes the baker and the florist do not want to work together. I have read that the baker often does not want real flowers anywhere near their cake, since flowers are natural products of nature, they can bring other flavors to the cake that may not match or may even destroy the decorations. You will need to talk to both the florist and the baker to work out the details, but keep in mind they still may not want to work together.

Wedding Cakes Trends in the 21st Century and Some Very Popular Money Saving Alternatives

Everything evolves and just like wedding themselves, wedding cake of the 21st century represent some new and fresh ideas.

Personalization - a definite trend in wedding cakes

21st Century brides and grooms want the wedding cake to be as individual as they are.

There used to be a time when brides chose a cake from the catalog the baker gave them, or brought a picture from a magazine. Today brides as well as grooms, realize how special they are and do not want a replica of a pictured cake. Aware that the wedding cake is the centerpiece of their reception, they want to have their cake individually designed to their own personal style and taste, both taste in design and taste in flavor. So they put on their thinking caps and are coming in with their own ideas, usually coordinating their cake design, the frosting design, the decorations and the cake topper, with the wedding color scheme, wedding theme, bridal attire, flowers, wedding accessories, reception hall decor, and if they have children, the family.
Having provide the bakers with details to adhere to, they expect the result to be a totally unique and PERSONALIZED cake.

The Shape

Gone are the over-embellished cakes. Today brides and grooms want to express themselves with wedding cakes to look luxurious, classy and elegant, coordinate well with the wedding motifs and taste scrumptiously good.

Though round tiers are still the favorite, tiers shaped as square, octagon, and hexagon are gaining popularity, as do tiers of different shapes stacked together. For example, round tiers on square or hexagon tiers. Once assemble the shape(s) and color(s) chosen should produce a simple yet luxurious, classy and elegant look.

The Structure

The trend in cake structure offer a few choices all leave plenty of room for personalization and creativity.

A 21st Century traditional wedding cake is usually assembled of 3 to 5 tiers stacked upon each other without a separation such as the once popular Greek columns. A variation is a wedding cake ensemble that displays each layer individually rather than stacked. connected by a motif.

A relatively new comer is the drum. This is a popular technique that brides and groom appreciate. Basically, bakers add a layer looking Styrofoam insert that adds height and volume to the cake without the expense of a cake layer. The inserts provide a perfect place to tuck in charms for the charm pull, flowers or cake jewelry should the couple want to utilize it in this manner.

An ever-growing number of marrying couples are choosing alternatives to the traditional wedding cake save one tier for the bride and groom to slice and feed each other and for wedding photos.

With the costs of weddings in general and the rise in wedding cakes relating fees, a few new trends have become quite popular. Brides and grooms, especially if they have to stay within a specified budget are looking for ways to save money.
So, what used to be a creative alternative by some became a trend.

The trend concentrates on options that eliminate the cutting and serving fees usually charged by caterers.

Other benefits that were realized, are that they can also shave off the centerpiece expense and serve as dessert.

Following are two options that are favored.
An individual single layer wedding cake for each table to makes a spectacular and edible centerpiece. For additional fun, guests are invited to cut and serve the guests seated at their table.

A cupcake wedding cake actually, cupcake tower as a wedding cake is a well-liked trend. Most couples top their cupcake tower with a cake tier for the bride and groom. Quite a few brides and grooms we interviewed, planned to place a mini cup cake tower on each table as a dessert and centerpiece in one.

We even came across brides and grooms who chose Golden donuts because donuts look like wedding bands.There are a few reasons the single layer centerpiece. the cupcake or mini-cupcakes and even the donuts wedding cakes to some extent, are becoming very popular.

They are real money savers.

They do not require special skills and can be home-baked way ahead of time and frozen.

They can be lavishly decorated and makes a wonderful edible centerpiece to be enjoyed by all.

They can have different flavors, various delicious fillings, different though coordinating colors and fancy decorations.

Busy brides and grooms can order their cupcakes or single layer cakes in a supermarket bakery, or shopping clubs such as Costco and Sams Club where they are very reasonably priced.

They eliminate all slicing and serving costs.

They allow, actually invite creativity.

A common denominator we encountered was couples who utilized different icing colors and - or themes for their centerpiece cakes to distinguish the different tables. matching the place settings and place cards.

Whether sophisticated, whimsical or anywhere in between, Cupcake and mini cake centerpieces are unique and gaining popularity fast.

The Icing on the Cake

Though butter cream, and cream cheese frostings are still in demand, the current trend in cake frosting is flavor and color enriched Rolled fondant or the less expensive faux-fondant with its smooth and elegant porcelain look that encourages creativity. Cake bakers can match wedding colors, motifs, duplicate intricate details and create silhouettes and scrollwork to complement wedding themes.

The Flavors

When I got married, the weding cake was either vanilla, chocolate or a marble of the two. Today there are tens of flavors for the bride and groom to choose from. Many tend to choose a different flavor for each tier, cake, or a certain number of cupcakes to represent their individual favorite cake flavors. Some add different filling for each cake flavor as well as frostings of different flavors.

The Decorations

Personalization is paramount. Brides and grooms use their freedom of expression throughout the wedding and the cake is no exception. The latest trend is to surround the center layer with a ribbon personalized with the bride and groom's first names and wedding date. Though the cake is consumed, the ribbon becomes a wedding keepsake.

Wedding theme and seasons are dominant throughout the wedding and the cake as well.

Cutout silhouettes may accent the wedding theme upon the wedding cake. Flowers, marzipan fruit , candy pearls, curving scrollwork, and family initials are also very popular cake decorations and so is incorporating two or more shades of the same color within the frosting.

The Wedding Cake Companions - recent trend.

Two 21st trends one a historical custom renewed and the other brand new are the Grooms cake and the Children Family wedding cake.

The Groom Cake is a concept that was unfamiliar, when I got married 42 years ago but was familiar earlier in history. It has made a comeback and is occupying center stage. placed on the same table with the wedding cake is a single-layer rectangle Groom Cake. Many brides like to choose his favorite flavor and color and have the decorations represent his unique personality, hobbies and interests.

Another cake that has recently been added to the cake table is the Children Family wedding cake. This is a rather new concept that evolved quite recently, as more and more Blending Family Weddings that celebrating the kids, began to take place.

Celebrating their becoming a family, many couples use a Family Cake topper.

We have come across a few variations of the cake.

A Single-layer rectangle, Frosted and decorated with the kids various, hobbies and interests, topped with a Family Cake Topper currently available with a bride a groom and a boy, a bride a groom and a girl or a silhouette style a bride a groom and two children.

A cupcake tower is very popular with the kids too. Each layer of cupcakes can be devoted to a single child.

The Cake Tops

Wedding Cake Trends: Unique Cake Top

The cake tops is the crown of the wedding cake. It is a keepsake that should also make the wedding cake a conversation piece.

Personalization is the current trend. Cake toppers are often chosen because they either reflect the lifestyle or hobbies the bride and groom share together, coordinate with the wedding theme, emphasize the wedding flowers or display their initials.

One of the hottest cake top trends is individual initials or a monogram created with stunning Cake Jewelry, another is a couple resembling the bride and groom.

Flowers and ribbon cake tops have never died out and though they are not a trend, they are quite popular.

For family weddings, family cake tops that represent a bride, a groom and children are in very high demand.

TIP:

Set and adhere to your wedding cake budget.
Visit with at least 3 wedding cake chefs, leaving room for negotiations.

Check out their portfolios and taste samples of their cakes.

Be sure to get everything in a written contract that does not leave room for price changes.

Even if you are on a strict budget, your less inexpensive cake should taste just as good as an expensive one because it is not the taste but the size and decorations that are costly.

All About Kids Birthday Cakes

Do you know what is so special for a child's birthday celebration? It is the birthday cake. They love the moment of cutting the birthday cake. There can be so many gifts for the child, but the center of attraction is the birthday cake. Therefore, it is worth putting a lot of time and money in planning the birthday cake.

More than the taste, we need to concentrate in shape, color, and size of the birthday cake. It is always better if we could design the birthday cake in cartoon characters that are familiar to the children. If the birthday cake is made in the birthday child's favorite color, they will obliviously love it.

The birthday cake idea

If the birthday cake has a theme or idea the attraction for it, is immense. Here are few suggestions. There are Pirates and Princesses, a classic birthday cake themes for boys and girls. They can be Cinderella Castle Cake, ice Cream Castle Cake, Pirate Cake, Pirate Ship Cake, Princess Cake, Splendid Castle Cake, and Treasure Chest Cake

Sports- this birthday cake idea is for kids who love sports. They are Bowling Ball Cake, Bowling Lane Cake, Football Cake, and Skateboard Cake. Wings and Wheels-this birthday cake idea will really move your child. They are Train Cake, Dump Truck Cake, Fire Engine Cake, Outback Jeep Cake, Racetrack Cake, School Bus Cake, and Space Cake

Birthday cake designs

The birthday cake design can be anything. If the birthday cake design is different, meaningful, the kids, children and adults will appreciate it. Listed below are a few design ideas for your next birthday cake.

They are Apron Cake, Artist's Palette Cake, Boom Box Cake, Checkers Cake, Chinese Checkers Cake, Groovy T-shirt Cake, Pizza Cake, Private Eye Cake, Remote Control Cake, Smiley Face Cake, and Teeny Tiny Cake Tub Cake Upside-Down Cake, Volcano Cake Birth day cake decorating ideas

Once the birthday cake is made or purchased, it should be decorated well. The decoration is generally done to the top and sides of the cake. It is always better to decorate the birthday cake using the favorite color of the birthday boy or girl. The table in which the birthday cake is placed also should be decorated suitably.

Birthday cake recipe

An excellent birthday cake recipe is a 4-layer chocolate cake with whipped cream filling between the layers. The ingredients are -1 package Devils Food cake mix, 4 small cans or cups, Ready-to-Serve Chocolate Pudding, 1 egg, ½ - 1 cup Chocolate Chips WHIPPED CREAM FILLING INGREDIENTS 2 cups, Whipping Cream, ¼ cup Powdered Confectioner's Sugar, 1 - 2 Teaspoons Vanilla

We can frost the entire cake with Chocolate Whipped Cream Frosting, and sprinkle the sides with chocolate sprinkles. The recipe Chocolate Whipped Cream consists of Frosting-1 ½ cups, Heavy Whipping Cream1 ¼ cups, Powdered Sugar- 1/3-cup, Baking Cocoa-1/2 teaspoon, and Vanilla.

Children's birthday cakes

Children's birthday cakes must have a good design, shape, and size. If the cake has any theme or idea, the children will love it. If the design resembles a familiar character to the children like noddy, it will be an added attraction. The suggested children birthday cake models are Pureed Strawberries and Fresh Cream, Vanilla Sponge in Nemo, Teddy Bear, Power Puff Girls, Tweety, Winnie the Pooh, Flower Basket, Bob the Builder, Simpson's, Thomas The Train, Barbie, Star cakes.