ROUND BIRTHDAY CAKE WITH FLOWERS RECIPES

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LITTLE LAYER CHOCOLATE CAKE - SOUTHERN LIVING



Little Layer Chocolate Cake - Southern Living image

A stately layer cake can be found at all Southern gatherings – whether you're celebrating a birthday, an anniversary, a baby shower, a bridal shower, or even a church potluck. This incredible and height-defying chocolate cake is anything but little – but the 18 layers used in the recipe are thin and perfectly baked. Known best below the Gnat Line, this moist, layered chocolate cake's height is based on which birthday you're celebrating. Test Kitchen Pro Ivy Odom recalled her tradition of asking for this cake every birthday in South Georgia, with an additional layer being added for each year of life. Although some folks may prefer to eat a forkful of the cake all at once, Ivy recommends separating the layers to get the best cake-to-icing ratio. And, that sweet, soft icing makes all the difference in this Little Layer Chocolate Cake. Ivy's been working on this recipe since she was 13 years old, and to her, it's been "a really cool way to honor my mama and my grandmother." Serve up slices of this impressive chocolate layer cake, and your guests won't regret taking a second helping of dessert.

Provided by Ivy Odom

Categories     Cakes

Total Time 2 hours 0 minutes

Yield Serves 12

Number Of Ingredients 14

24 ounces evaporated milk
6 cups granulated sugar, divided
1 cup unsweetened cocoa powder
3 tablespoons light corn syrup
1 teaspoon Kosher salt, divided
2 1/2 cups unsalted butter, softened, divided
6 large eggs
3 teaspoons vanilla extract, divided
4 1/2 cups soft winter wheat all purpose flour, such as White Lily
2 tablespoons baking powder
2 cups whole milk
Cooking spray
9 8-inch round disposable aluminum pans
18 8-inch rounds parchment paper

Steps:

  • Preheat oven to 425°. Prepare 9 8-inch disposable aluminum pans with cooking spray and rounds of parchment paper.
  • To prepare icing, in a large saucepan, whisk together evaporated milk, 3 cups sugar, cocoa powder, corn syrup and ¼ teaspoon salt over medium heat. Attach a candy thermometer to pot and cook, whisking occasionally, to just at soft ball stage (234-236°F), about 15 minutes.
  • Meanwhile, cream 1 ½ cups (3 sticks) butter and remaining 3 cups sugar using a large heavy duty stand mixer. Add in eggs, 2 at a time, until well incorporated, about 2 minutes. Add in 2 teaspoons vanilla. Sift together flour and baking powder in a medium bowl. Add remaining ¾ teaspoon salt to sifted flour mixture. Add flour mixture and milk alternately in 3 additions, beginning and ending with flour mixture. Scrape down sides of mixer bowl with a rubber spatula and mix to incorporate fully, about 1 minute.
  • Once chocolate icing reaches soft ball stage, reduce heat to simmer and add remaining cup (2 sticks) butter and remaining teaspoon vanilla. Stir to melt butter, about 2 minutes. Maintain a very low simmer until first round of cake layers are out of oven.
  • Using a kitchen scale, add 4 oz. batter to each prepared pan. Using an offset spatula, spread batter as evenly as possible on bottom of pans. Bake 4 layers at a time for 5 minutes in preheated oven. Remove from pan by placing a wire rack on top of pan and inverting pan to release cake layer. Remove parchment from cake layer and place first layer on cake stand. Remove icing from heat.
  • To assemble cake, pour about ¼ cup hot icing onto first cake layer, just enough to make a very thin layer of icing, but not enough to seep over sides of layer. Repeat with remaining 7 layers.
  • Prepare same cake pans with more cooking spray and rounds of parchment; weigh out 4 oz batter for each pan and spread layers as before. Bake 4 layers at a time for 5 minutes in preheated oven; continue layering cake with icing and baked cake layers. For top layer of icing, pour enough icing over top to seep over sides of cake. Use an offset spatula or small rubber spatula to spread a generous layer of icing to fully cover sides and top of cake. (Icing will be thicker at this point, and you will have some leftover). Let cake set at least 30 minutes or up to 1 day before slicing.

PIñA COLADA CAKE RECIPE FROM SCRATCH | MY CAKE SCHOOL



Piña Colada Cake Recipe from Scratch | My Cake School image

This delicious Piña Colada Cake recipe is the perfect party cake! You'll love the flavor of pineapple, coconut, and a hint of rum!

Provided by Melissa Diamond

Total Time 0S

Prep Time 0S

Cook Time 0S

Number Of Ingredients 19

3 large eggs, at room temperature
1 cup (227g.) coconut milk (We buy ours canned from the baking aisle)
1/3 cup (70g) vegetable oil
1 1/2 teaspoons (6g) coconut extract
1 teaspoon (4g) rum extract
3 cups (342g) cake flour......*(see below if you do not have cake flour)
2 cups (400g) granulated sugar
1 Tablespoon (15g) baking powder
1/2 teaspoon (3g) salt
1 1/2 sticks (12 T) ( 170g) unsalted butter, softened slightly, still cool to the touch (do not soften in microwave) you can cut into 1/2 inch slices onto waxed paper to soften more quickly
One 20 ounce can (567g) of crushed pineapple
1/2 cup (200g) granulated sugar
2 Tablespoons (14g) cornstarch
2 sticks (1 cup) (226g) unsalted butter, slightly softened
2 (8oz.) (452g) cream cheese (use full fat cream cheese) straight from the refrigerator
1 1/2 teaspoon (6g) coconut extract
1 teaspoon (4g) rum extract
6 to 6 1/2 cups ( 747g) powdered sugar
1 bag (14oz (396g) of sweetened coconut

Steps:

  • Preheat oven to 350 degrees. Grease and flour three 8 inch cake pans
  • In a small bowl , combine eggs, coconut milk, oil, coconut extract and rum extract. Blend with a fork and set aside.
  • Put the dry ingredients, cake flour, sugar, baking powder and salt into the bowl of your mixer and whisk for at least 30 seconds to blend the ingredients.
  • With the mixer on low speed gradually increasing to medium speed gradually add the slices of butter to the dry ingredients a few pieces of butter at a time. Beat until the dry ingredients are crumbly and moistened. Scrape the sides and bottom of the bowl, there should be no spots of dry flour in the bowl.
  • SLOWLY add approximately 1/2 of the egg mixture to the dry ingredients and beat for 1 1/2 minutes. Scrape the bottom and sides of the bowl then add the remaining egg mixture in 2 pourings, scraping the bowl and beating for 20 seconds after each addition.
  • Bake at 350 degrees for 25 - 30 minutes
  • Makes about 6 1/2 cups batter
  • Works well for cupcakes - cupcakes bake up with very little doming
  • Combine all ingredients in a saucepan and cook over medium heat.
  • When the mixture begins to boil, stir constantly until it begins to thicken, approximately 1 to 2 minutes. Keep in mind that it will thicken even more as it cools.
  • Cool completely in refrigerator before using.
  • Add the butter to the mixing bowl and beat until smooth.
  • Add the cream cheese that has been cut into small to medium size pieces, beating with the butter until well blended and smooth.
  • Add the rum and coconut extracts.
  • Slowly add the powdered sugar, beating until smooth.
  • Use the frosting while it is still chilled. If it becomes too soft, refrigerate until it firms up a bit or put in the freezer for 5 minutes or so to return to a good piping consistency.
  • Spread 1 cup of coconut evenly on a baking sheet and bake for approximately 5 minutes. Stir after a couple of minutes. Remove from the oven when some of the coconut is slightly brown. If it is baked too long it will become dry and chewy. I press some of the browned coconut into the untoasted coconut that is covering the cake. It is an interesting look on the cake, but completely optional.
  • Place a cake layer on a cake board or serving stand and spread with a thin layer of frosting. Pipe a dam of frosting around the edge of the cake layer (approx. 1/2 inch in). Spread a layer of pineapple filling over the thin layer of frosting and inside the dam. The dam will keep the pineapple filling in place as you begin to stack your layers. You can also sprinkle a bit of coconut over this if you like. Repeat with the next layer.
  • Crumb coat the cake with a thin layer of cream cheese frosting and refrigerate for 1 hour or freeze for 15 minutes to firm everything up. Now you will be ready to spread on the final coat of frosting. Press in the coconut on the sides and top of the cake, adding a bit of the toasted coconut here and there.
  • Optional: Using a 2D tip, decorate the top and place maraschino cherries and shown in the picture of the cake.

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