EXPLODING BIRTHDAY CAKE RECIPES

Steps:

• Heat the oven to 180°C/160°C fan/gas 4. Slice about 100g of the parsnips very thinly on a mandoline or using a sharp knife. Pat dry with kitchen paper, toss with 1 tbsp of the oil, the cumin and some salt and pepper, then spread out on a large baking sheet. Bake for 20-25 minutes until crisp and golden at the edges.
• Meanwhile, put the rest of the ground spices in a small frying pan and toast for 1-2 minutes over 
a medium heat until fragrant.
• Heat the remaining oil in a large saucepan over a medium-high heat and fry the onion for 7-8 minutes until softening. Meanwhile, chop the rest of the parsnips. Add the garlic to the onion pan and cook for 2 minutes more. Add the toasted spices and bay leaves and stir for a minute, then add the chopped parsnips and stock. Bring to the boil, then turn down to a medium heat and cook for 30 minutes until the parsnips are tender.
• Remove and discard the bay leaves, then whizz the soup using 
a stick blender (or in a blender with the cap removed and a folded tea towel held over to stop the hot soup exploding out) until smooth. Season to taste. Sprinkle with the parsnip crisps, extra chilli powder and a few coriander leaves to serve.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 8-inch round pans.
• Cream margarine in a large bowl until smooth. Blend in eggs. Add cake mix and pineapple with juice; mix until smooth. Stir in pecans. Pour batter into the prepared pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 30 minutes. Cool cakes in pans on wire racks for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto cooling racks. Let cool completely, about 1 hour.
• To make frosting: Beat margarine and cream cheese in a medium bowl until smooth. Gradually blend in the confectioners' sugar. Mix in pecans.
• Spread frosting onto the cooled cake layers. Stack layers; frost top and sides.