What's not to love about the birthday cake; delicious cake, yummy frosting, decorated and lit up with candles for the number of years you have been alive. When I was growing up (we won't mention the year) almost all mothers made your birthday cake, not too many purchased one which made it all the better (just think of all that love that went into the making of those cakes.) My mom, Dorothy was an excellent baker so we always had beautiful delicious cakes to enjoy. Thanks mom.
Birthday cakes can be traced back to the ancient Greeks who made round or moon shaped honey cakes. Although some food historians believe the birthday cake started in Germany in the Middle Ages. Sweetened bread dough was given the shape of baby Jesus in swaddling cloth and was used to commemorate His birthday. Germans also baked another type of cake called a Geburtstagorten and it was baked in layers.
Candles on birthday cakes is also attributed to the early Greeks who used to place candles on cakes to make them glow like the moon. Currently, we put candles on cakes to make a wish and then in one big puff blow them all out. This is harder the older we get and the more candles on the cake we don't have much wind left!
Going back to ancient times, medieval people of England placed symbolic object such as coins, rings and thimbles in the batter of a cake (watch those teeth when you bite down.) It was believed that those who found the little trinket would be wealthy, while the unlucky finder of the thimble would never marry - talk about superstitious people. And of course if you got the ring, a wedding was in the air. If the cake fell while baking it was considered to be a bad omen and back luck was coming for the year. I guess they didn't realize not enough leavening was added or someone opened and slammed the oven door (that's what happens when you peek.)
Since the 19th century the birthday cake has been a big part of birthdays in Western cultures. Singing birthday songs (the favorite is the U.S. is Happy Birthday to You) is also a big part of that tradition. It used to be only the wealthy could be privileged to partake in a fancy birthday cake, but thank heaven times and traditions have changed and now everyone can be blessed with eating a birthday cake.
Did you know not everyone or country eats birthday cake, but has other variations. Chinese birthday pastry is the sou bao, lotus paste filled buns made of wheat flour which are shaped and colored to resemble peaches. Each guest gets their own little bundle of joy. In Korea, the traditional birthday dish is seaweed soup (as much as I love seaweed I don't want that for my birthday celebration). Russian children get fruit pies (sounds good). Swedish birthday cake is a pound cake topped with marzipan. Dutch have fruit tarts with whipped cream (yummm). Mexican birthday involves a pinata filled with sweets, and in India it's common to rub a piece of cake icing on the face of the birthday person after the cake has been cut (I don't think so and wreck my makeup, no, no).
However you celebrate your birthday I hope you enjoy the delicious cakes listed below and have a very Happy Birthday!
Maple Cake
1 cup pure maple syrup
3/4 cup shortening
3 eggs
1 cup buttermilk
2 cups all purpose flour
1 cup raisins, soaked in rum or brandy
1 tsp. ground cinnamon
1/2 tsp. freshly grated nutmeg
1/2 tsp. ground cloves
1/2 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
Preheat oven to 350 degrees. In a small bowl add raisins then cover with rum or brandy and let soak about 30 minutes. Drain well. In bowl of electric mixer cream shortening, and syrup then add eggs one at a time. In a bowl, sift dry ingredients together. Add to creamed mixture alternating with buttermilk and ending with dry ingredients. Gently stir in raisins. Pour into greased and floured 8x8 pan and bake for about 35 minutes. Remove to cooling rack and cool completely. Frost with cream cheese frosting which you added a little pure maple syrup.
Tropical Coconut Cake
3 egg whites
3 egg yolks
2 cups sugar
2/3 cup vegetable oil
2 cups all purpose flour
2 1/2 tsp. baking powder
1 tsp. coconut extract
1/2 tsp. pure vanilla extract
1 cup whole milk
1 cup freshly grated coconut
pinch of salt
Preheat oven to 350 degrees. In bowl of clean/dry electric mixer beat egg whites until stiff; set aside. In another bowl of electric mixer; combine sugar, egg yolks and oil; mix well; Combine in flour, baking powder, extracts, milk, and salt. Stir in fresh coconut and fold in beaten egg whites. Bake for 30 to 40 minutes. Cool on cooling rack and frost with either 7-minute frosting or cream cheese frosting and add lots of coconut on top and sides of cake.
Now You Can Have Your Root Beer Cake and Ice Cream Too
Cake
1/2 cup butter
1 cup brown sugar packed
1 egg and 1 egg yolk
5 tsp. rootbeer extract (2 for cake and 3 for frosting)
1 tsp. pure vanilla extract
1 1/2 cup all purpose flour
1/2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1/2 cup buttermilk
Frosting
4 1/2 cups powdered sugar
2 cups butter, soft
2 Tbl. whipping cream
3 tsp. root beer extract (add 1 tsp. at a time for your tasting preference)
Preheat oven to 350 degrees. In a 13x9 pan, butter and lightly flour. In bowl of electric mixer cream butter and sugar. Add egg and egg yolk and beat until incorporated. Stir in extracts and set aside. In another bowl, whisk together flour, baking soda, baking powder and salt. Add dry ingredients to wet, alternating with buttermilk. Pour into prepared pan and bake about 20 to 25 minutes. Remove to cooling rack and let cool completely. For frosting; place powdered sugar and butter into a bowl; beat with mixer to combine; add cream and root beer extract, beating frosting until fluffy. Spread on cake. Serve with vanilla ice cream.
Chiffon Chocolate Cake
2 1/4 cups cake flour, sifted
1 2/3 cup sugar
3 tsp. baking powder
2 tsp. instant coffee powder
1 tsp. salt
1/4 tsp. ground cinnamon
1/2 cup oil
6 eggs, separated
3/4 cup water
2 tsp. pure vanilla extract
1/2 tsp. cream of tarter (make sure it's fresh)
3 oz. unsweetened chocolate, melted (use good quality)
Preheat oven to 325 degrees. You will be using a ungreased 10-inch tube pan. Over a double boiler, melt chocolate; set aside.
In a large bowl, combine flour, sugar, baking powder, coffee, salt and cinnamon. Make a well in center and add oil, yolks, water and vanilla. Beat with wooden spoon until smooth; blend in chocolate.
In bowl of electric mixer, combine egg white and cream of tarter. Beat until very stiff peaks form. Fold into batter until blended, do not stir. Pour into tube pan. Bake 70 to 75 minutes or until top springs back when lightly pressed. Cool inverted on wire rack before removing from pan. You can frost with a chocolate butter cream and shave chocolate over the top of cake.
Better Than Sex Cake - I didn't make up the name it came that way!! Even my mom used to make this cake. Normally I don't use cake mixes, but this one requires it. There are a few different ways to make this cake and I will give you a couple of them.
The Chocolate Way
1 Duncan Hines deep chocolate cake mix
3/4 cup pecans, lightly toasted and chopped
1 (12 oz.) package semisweet chocolate chips
1 (4 oz) package instant chocolate pudding mix
1 cup sour cream
4 large eggs
1/4 cup strong chilled coffee
1 tsp. pure vanilla extract
1 cup vegetable oil
Preheat oven to 350 degrees. In a small bowl, combine nuts and half of the chips with 1 Tbl. of cake mix; set aside. In bowl of electric mixer add cake mix, pudding mix, sour cream, eggs, oil, coffee and vanilla extract. Beat for 3 minutes. Fold in chocolate chips and nuts. Flour and grease a tube pan and pour batter in. Bake for 1 hour until pick inserted comes out clean. Cool on cooling rack for 15 minutes and turn onto rack. Cool completely before glazing. Note: Mixing a little flour or cake mix with nuts, chips, raisins, etc., keep them from sinking to the bottom of the cake. If desired make a chocolate glaze and pour over cake or serve with sweetened whipped cream and shave some chocolate curls over the top. You can also make some hot fudge topping or purchase some, heat it up and pour over cake.
The Pineapple Way - my mom usually made this one
1 (18.5 oz) package yellow cake mix (do not use type with pudding)
2/3 cup sugar
1 (20 oz) can crushed pineapple, do not drain
1 (6 oz) package vanilla pudding mix (prepared according to package instructions)
1 container Cool Whip or you can use freshly whipped cream 1 1/2 cups whipped stiff)
2 cups flaked shredded coconut (lightly toasted if desired)
Grease and flour a 9x13 in cake pan. Bake the cake according to package directions. While cake is baking pour pineapple into saucepan with sugar, stir and bring to boil over medium heat stirring constantly. Remove from heat and allow to cool. Remove cake to cooling rack and poke holes in top of cake using wooden skewer. Pour pineapple mixture over hot cake and set aside. Next, prepare pudding mix per package instructions. Spread pudding over cake and chill. Finally, when cake is chilled add whipped topping to cake and sprinkle on coconut. Cake must be kept refrigerated if there is any left!
Lemon Custard Pudding Cake - this is a recipe from 1949 and it's delicious
6 Tbl. all purpose flour
6 Tbl. butter, melted
2 cups sugar, divided
4 eggs, separated
1 1/2 cups whole milk
1 lemon, zested
2 Tbl. fresh lemon juice
Powdered sugar, sifted
Preheat oven to 350 degrees. In large mixing bowl, combine flour, butter and 1 1/2 cups sugar. Beat egg yolks; add to mixing bowl along with milk and lemon zest. Mix well and add lemon juice. In another bowl, beat egg whites until stiff, slowly add remaining 1/2 cup sugar while beating. Fold into batter. Pour into a greased 2-sq. baking dish. Place in a shallow roasting pan and pour about 2-inches of hot water into roasting pan being careful not to get any into cake batter. Bake for 55 to 60 minutes or until lightly golden brown. Carefully remove from oven and place on cooling rack. Serve warm or chilled, dusting with powdered sugar or freshly whipped cream. Add some thinly sliced fresh lemon slices for garnish if desired.
Chocolate Mayonnaise Cake with Brown Sugar Frosting
2 cups all purpose flour
1 cup sugar
3 Tbl. baking cocoa (good quality)
2 tsp. baking soda
1 cup water
1 cup mayonnaise (not low fat)
1 tsp. pure vanilla extract
Frosting
1/4 cup butter
1/2 cup brown sugar, packed
2 Tbl. milk
1 3/4 cup powdered sugar, sifted
Preheat oven to 350 degrees. In a large mixing bowl, combine flour, sugar, cocoa and baking soda. Add water, mayonnaise and vanilla and beat at medium speed until well combined. Pour into a greased and floured 11x7x2 baking pan. Bake for 30 to 35 minutes or until done. Cool on cooling rack. For frosting; melt butter in a saucepan and stir in brown sugar; cook and stir until bubbly. Remove from heat and stir in milk, gradually adding powdered sugar; beat by hand until frosting is of spreading consistency. Frost cake.
Fudge Cake
1/2 lb. butter
4 squares bittersweet chocolate (good quality)
4 eggs
2 cups pecans, chopped and lightly toasted
package of miniature marshmallow's
2 cups sugar
2 cups all purpose flour
2 tsp. baking powder
1/4 tsp. salt
In a saucepan, melt butter and chocolate together and let cool. In a bowl of electric mixer, beat eggs well, add sugar and chocolate mixture. Next, beat in flour, salt and baking powder. Add nuts and pour into lightly greased and floured 9x13 baking pan. Bake for 30 minutes until pick inserted comes out clean. Remove from oven and cover with marshmallows. Return to oven for about 5 minutes to melt marshmallows. When cool, cover with fudge frosting. How can you resist this?
Frosting
2 cups sugar
1/2 cup cocoa (good quality)
1 stick butter
1/2 cup whole milk
1 tsp. pure vanilla extract
In a saucepan, combine all except vanilla. Bring to a boil and boil 2 minutes stirring constantly. Remove from stove and with electric mixer, beat to spreading consistency. Add vanilla and beat until incorporated. Spread on cooled cake.
Ooh la la - Banana Butterfinger Cake
2 1/4 cups cake flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 stick butter, room temp.
1 1/2 cups sugar
3 large eggs
1 Tbl. dark rum
1 tsp. pure vanilla extract
3/4 cup sour cream
2 cups ripe mashed bananas
1 1/2 cups Butterfinger candy bars, chopped
Glaze
2/3 cup heavy whipping cream
7 Tbl. unsalted butter, cut into pieces
1 Tbl. light corn syrup
14 oz. semisweet chocolate, chopped
2 tsp. dark rum
1 tsp. pure vanilla extract
1 3/4 cup Butterfinger candy bars, chopped
Preheat oven to 350 degrees. Butter two 9-inch round cake pans. Line bottoms with parchment paper; butter and flour cake pans.
In bowl of electric mixer beat butter until fluffy, gradually add sugar and beat 2 minutes. Add eggs one at a time, beating well after each addition. Beat in dark rum and vanilla. Combine sour cream and baking soda in a bowl. Add mashed bananas to sour cream and stir until blended. Add dry ingredients to butter mixture alternating with banana mixture, ending with dry ingredients. Stir in chopped Butterfinger bars.
Divide batter between pans. Bake about 30 minutes. Cool on wire racks for about 10 minutes. Turn out cakes onto racks and cool, peel off parchment paper.
Glaze
Combine whipping cream, butter and corn syrup in saucepan. Bring to simmer over medium heat, stirring until butter melts. Remove from heat and add chocolate and stir until melted and smooth. Stir in rum and vanilla. Pour glaze into small bowl and refrigerate until cooled and thickened, stirring occasionally about 1 hour. Transfer 1 cake to cake stand and spread 1 cup glaze over cake. Top with second layer and spread remaining glaze over top and sides of cake. Cover top and sides with chopped Butterfinger.
Blackberry Jam Cake
1 cup raisins
1 (8 1/2 oz.) can crushed pineapple (do not drain)
2 1/2 cups all purpose flour
1 tsp. baking soda
1 tsp. ground cinnamon
1 tsp. freshly grated nutmeg
1/2 tsp. ground cloves
1/2 cup Crisco
1/2 cup butter
1 cup sugar
5 eggs
1 cup seedless blackberry jam
2/3 cup buttermilk (not light)
1 cup pecans, chopped
powdered sugar, sifted
Soak raisins overnight in the crushed pineapple. Sift together dry ingredients. Cream shortening and butter in large bowl of electric mixer. Gradually add sugar and beat until fluffy. Add eggs one at a time, beating well after each addition. Blend in jam. To creamed mixture add dry ingredients alternating with buttermilk, ending with dry. Blend in pineapple, raisins and pecans. Pour batter into greased and floured 13x9 pan and bake until done. Cool on wire rack and dust with powdered sugar or spread with cream cheese frosting or freshly whipped cream. Sprinkle on some fresh blackberries for garnish.
Orange Cake
1 stick butter, soft
1/4 cup Crisco
1 1/2 cups sugar
3 eggs
2 3/4 cup all purpose flour
1 1/2 tsp. baking soda
3/4 tsp. salt
1 1/2 cups buttermilk (not light)
1 1/2 tsp. pure orange extract
1 cup dates, chopped and dusted lightly with flour
1/2 cup pecans, chopped and lightly toasted
1 Tbl. orange zest
Preheat oven to 350 degrees. Grease and flour three (9-inch) round cake pans. In bowl of electric mixer, cream butter and Crisco. Gradually add sugar, beating well. Add eggs one at a time, beating after each. Combine flour with soda and salt. Add to the creamed mixture alternating with buttermilk and ending with flour. Beat on high for 3 minutes. Stir in extract, dates, nuts and zest. Pour into pans and bake 30 minutes. Cool in pans for 10 minutes on wire racks. Cool completely then frost.
Frosting
6 Tbl. butter, soft
6 cups powdered sugar, sifted
1/4 cup plus 2 Tbl. fresh orange juice
1 tsp. pure orange extract
1 tsp. orange zest
Cream butter in mixer adding sugar and alternating with orange juice. Stir in orange extract and zest and beat until smooth. Add more juice if needed. Add red and yellow food coloring to make a beautiful delicate orange color (nothing garish) and frost the cooled cake.
My Favorite Lemon Buttermilk Cake with Fresh Strawberries - my daughter Brittany has made me this wonderful cake. She knows how much I adore lemon
1 3/4 cups sugar
3/4 cup butter, room temp
2 Tbl. freshly grated lemon zest
3 extra large eggs
1/4 cup fresh lemon juice
3 cups cake flour
1 tsp. baking soda
1/4 tsp. salt
1 1/2 cups buttermilk (not light)
1 (16 oz) package frozen sliced strawberries, thawed
Frosting
12 oz. cream cheese, room temp.
1 stick unsalted butter, room temp.
2 cups powdered sugar, sifted
5 Tbl. frozen lemonade concentrate, thawed
1/2 tsp. freshly grated lemon zest
2 (1 pint) baskets fresh strawberries
Preheat oven to 350 degrees. Butter and flour 3 (9-inch) cake pans. In bowl of electric mixer beat sugar, butter and lemon zest until light and fluffy. Add eggs one at a time beating well after each addition. Beat in lemon juice. Sift flour, baking soda and salt into bowl. Stir dry ingredients into butter mixture alternating with buttermilk ending with dry ingredients. Divide batter among pans. Bake for about 30 minutes or until done. Cool on wire racks for 15 minutes. Turn out cake and continue to completely cool.
Boil sliced strawberries with juice in saucepan over medium heat until mixture is reduced to 2/3 cup and begins to thicken about 20 minutes. Cool to room temp.
Frosting; beat cream cheese and butter in large bowl until light and fluffy. Add powdered sugar and beat until smooth. Beat in lemonade concentrate and lemon peel (my mouth is already puckering) I want to lick the beaters.
Divide strawberry mixture between 2 cake layers and spread over tops leaving a 1/2-inch border around edges. Let stand until set, about 5 minutes. Place 1 strawberry topped layer on platter. Place about 3/4 cup frosting on cake and gently spread over top. Top with remaining strawberry topped layer. Drop 3/4 cup frosting on top and spread over top. Top with remaining cake layer. Using offset spatula spread remaining frosting over top and sides of cake. Now, be sure you made it look pretty. Arrange fresh strawberries pointed side up on top of cake.
Brandy Apricot Pound Cake - this cake uses apricot brandy and lots of different extracts
2 sticks butter, soft
2 cups sugar
6 eggs
3 cups all purpose flour
1/2 tsp. salt
1/2 tsp. baking soda
1 cup sour cream (not light)
1 tsp. pure orange extract
1 tsp. pure vanilla extract
1/2 tsp. lemon extract
1/2 tsp. rum extract
1/4 tsp. almond extract
1/2 cup apricot brandy
powdered sugar, sifted
Preheat oven to 325 degrees. Grease and flour a 10-inch tube or bundt pan. Cream butter and sugar in bowl of electric mixer. Add eggs one at a time, beating well after each addition. Whisk together flour, salt and soda. Combine sour cream with extracts and brandy. Alternate adding flour mixture and sour cream mixture to butter mixture ending with flour, blend well. Pour into pan and bake 1 1/2 hours, possibly less (check after 1 hour) or until cake gently pulls away from pan. Do not overbake. Cool 30 minutes in pan and invert on rack turning right side up. When cool, dust with powdered sugar.
Upside Down Mango Cake
2 cups ripe mango's, sliced
2 Tbl. fresh lemon juice
1 Tbl. butter, soft
1/3 cup dark brown sugar, packed
1/4 cup butter, soft
3/4 cup sugar
1 egg, lightly beaten
1/2 cup milk
1 tsp. rum extract
1 1/4 cup all purpose flour
2 tsp. baking powder
1/4 tsp. salt
Preheat oven to 375 degrees. Place sliced mango's in a bowl and pour lemon juice over to prevent browning, remove after 15 minutes and drain well. Melt 1 Tbl. butter in a 8-in round cake pan. Sprinkle the brown sugar over butter and cover with mango slices. In a bowl of electric mixer cream 1/4 cup butter until light and fluffy, add sugar and mix well; add beaten egg and rum extract. Sift the dry ingredient's in a bowl and add to butter mixture, alternating with milk. Pour batter over mango's and bake 50 to 60 minutes in oven. Remove cake to cooling rack and let rest for about 5 minutes. Place a plate over cake and turn upside down and serve warm with lots of freshly whipped cream which you've added a little rum extract.
Rhubarb Sour Cream Cake
1/4 cup butter
1 1/2 cups brown sugar, packed
2 eggs
1 tsp. pure vanilla extract
2 1/2 cups all purpose flour
1 tsp. baking soda
1 tsp. salt
1 cup sour cream
4 cups rhubarb, cut into 1/2-inch pieces
3 tsp. orange zest
Preheat oven to 350 degrees. In bowl of electric mixer cream butter and brown sugar until light and fluffy. Beat in eggs one at a time and add vanilla, beating well. Sift dry ingredients together and incorporate into creamed mixture. Fold in sour cream, orange zest and rhubarb. Grease and lightly flour a 9x13 pan and pour batter in. Bake for about 40 minutes or until tester comes our clean. Remove and cool on wire rack. When ready to serve, cut pieces add dollops of freshly whipped cream which you've whipped in a little powdered sugar and orange zest.
White Cakes - I happen to love them. The next three cake are all variation on a white cake. Enjoy
White Layer Cake
1/2 cup butter, softened
1 1/2 cups sugar
4 egg whites
2 tsp. pure vanilla extract
2 cups all purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 1/3 cups buttermilk (not light)
In large bowl of electric mixer cream butter and sugar until light and fluffy. Add egg whites, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder, soda and salt add to creamed mixture alternating with buttermilk beating well after each addition. Spread batter into two greased and floured 9-inch round baking pans. Bake for 30 to 35 minutes. Cool on wire racks for 10 minutes before turning out and cool completely. Spread on your favorite frosting and decorate with pesticide free edible flowers.
Easy White Layer Cake with Chocolate Filling
Cake
2 cups all purpose flour
1 1/2 cups sugar
1 cup whole milk
1/2 cup butter, soft
4 egg whites
3 1/2 tsp. baking powder
1 tsp. pure vanilla extract
1/2 tsp. salt
6 Tbl. creme de cacao (this will be used after cakes are baked)
Filling
1/2 cup powdered sugar
1/4 cup butter, soft
1 (1 oz) square unsweetened chocolate, melted and cooled
1 Tbl. heavy whipping cream
Frosting
2 cups powdered sugar, sifted
1/4 cup butter, soft
3 oz. white chocolate, melted and cooled
2 Tbl. heavy whipping cream
Preheat oven to 350 degrees. In a bowl of electric mixer, add all ingredients except creme de cacao in large bowl. Beat on low speed, scraping bowl often until all ingredients are combined. Beat on high speed until smooth. Pour into three (8-inch) greased and floured round cake pans. Bake for 20 to 25 minutes, cool 5 minutes and remove from pans onto cooling racks. Cool completely.
Filling; combine all filling ingredients in bowl and beat on high speed, scraping bowl until light and fluffy; set aside.
Frosting; combine all frosting ingredients in bowl. Beat on high, scraping bowl until light and fluffy.
To assemble; place 1 layer on serving plate, poke holes in cake with wooden skewer and sprinkle on 2 Tbl. of creme de cacao. Spread with 1/2 of filling mixture not quite to edge. Place second layer on top and poke holes, sprinkle on 2 Tbl. creme de cacao. Spread with remaining filling. Place third cake on top and poke holes again, sprinkle with remaining 2 Tbl. creme de cacao. Frost sides and top of cake with frosting.
White Chocolate Cake with Raspberry Filling and White Frosting
Cake
3 (1 oz) squares white baking chocolate
1 cup half and half
4 eggs, separated
1 1/4 cups sugar
1/2 cup butter, soft
1 tsp. pure vanilla extract
1 3/4 cups all purpose flour
2 tsp. baking powder
1/2 tsp. salt
Filling
1 cup heavy whipping cream
1 (12 oz) can raspberry filling
1 tsp. raspberry extract
Frosting
1/2 cup half and half
3 (1 oz) squares white baking chocolate
2 cups powdered sugar, sifted
1/4 cup butter, soft
Fresh raspberries
White chocolate curls
Preheat oven to 350 degrees. Grease and flour two (9-inch) round cake pans; set aside. Place 3 oz. white chocolate and 1/4 cup half and half in saucepan. Cook over low, stirring occasionally until chocolate is melted. Stir in 3/4 cup half and half and set aside.
Beat egg whites in bowl on high until foamy. Continue beating, gradually adding 1/2 cup sugar until glossy and stiff peaks form; set aside.
Combine remaining sugar and 1/2 cup butter in large bowl of electric mixer and beat on medium scraping bowl until creamy. Add egg yolks and vanilla. Beat until well mixed. Combine flour, baking powder and salt in bowl. Reduce speed to low and add flour mixture alternating with chocolate mixture until well mixed. Gently stir in beaten egg whites into flour mixture by hand.
Spread batter into prepared pans and bake 25 to 30 minutes. Cool in pans 10 minutes then remove and cool completely.
Frosting; place 1/4 cup half and half and 3 oz. white chocolate in saucepan. Cook over low stirring occasionally until melted and cool 15 minutes. Combine cooled chocolate mixture, powdered sugar and 1/4 cup butter into a bowl and beat on medium speed scraping bowl until creamy.
Filling; beat whipping cream in a bowl, add raspberry extract and beat until stiff peaks form. Gently stir in raspberry filling; set aside.
Cut each cooled cake in half horizontally using serrated knife. Place 1 split cake layer on serving plate, spread with 1 cup filling. Repeat with remaining cake layers and filling, ending with cake layer. Frost top and sides of cake with frosting and garnish with fresh raspberries and white chocolate curls.
The next cake, The Lady Baltimore Cake has an interesting history. It is said that no mention of this cake began appearing in newspapers until 1906. Who invented it or first made it is unknown. Some say, Owen Wister (1860-1938) was a popular novelist and lived in Charleston, SC was writing a new romance novel and modeled his central character, Lady Baltimore after one of the city's former belles; Alicia Rhett Mayberry (don't ya just love the word belle?). In the novel, Lady Baltimore created a cake called, well you guessed it; Lake Baltimore. Wister's luscious description of the cake sent readers of his novel rushing to find the recipe which had not yet been created. In his novel he wrote;
"I should like a slice, if you please of Lady Baltimore," I said with extreme formality. I returned to the table and she brought me the cake, and I had my first felicitous meeting with Lade Baltimore. Oh, my goodness! Did you ever taste it? It's all soft, and it's in layers, and it has nuts - but I can't write any more about it; my mouth waters too much. Delighted surprise caused me once more to speak aloud, and with my mouth full, "But, dear me, this is delicious!"
Luscious Lady Baltimore Cake - sinfully delicious
Cake
3 1/2 cups cake flour, sifted
4 tsp. baking powder
1/2 tsp. salt
8 oz. butter
2 cups sugar
1 cup whole milk
1/2 tsp. rosewater (how delicate) if you don't have rosewater, use almond extract
8 egg whites
Frosting
4 cups sugar
6 egg whites
1/2 tsp. rosewater
1/2 raisins, chopped
1/2 cup figs, chopped
2 Tbl. candied orange peel, chopped
1 1/2 cup pecans, chopped
Grease and flour three (9-inch) cake pans. Preheat oven to 375 degrees.
Cake; Mix flour, baking powder and salt together in a bowl; set aside. Put butter in bowl of mixer and beat 2 minutes , then gradually add sugar beating until light and fluffy. Add flour to butter in three parts, alternating with milk and beat on low until smooth after each addition. Add rosewater and set aside.
Beat eggs whites in clean bowl on high until stiff, but not dry. Gently stir about 1/3 of whites into batter to lighten then gently fold in remaining white in two parts. Divide batter between pans and bake for 25 minutes. Remove from oven to cooling racks and cool for about 10 minutes, then remove from pans and cool completely.
Icing: Bring 2 cups of water to a boil over medium high heat, add sugar and stir until dissolved. Continue to boil for about 5 minutes, then remove from heat. Beat egg white in bowl of mixer on medium until stiff but not dry about 1 minute. Still beating, pour sugar syrup in a thin stream into whites and beat until icing is room temp about 10 minutes. Beat in rosewater (or almond extract). Reserve 3 cups icing, then mix in raisins, figs, orange zest and 1/2 cup chopped pecans into remaining icing.
Place the bottom layer of cake on serving plate and spread with 1/3 of fruit/nut icing and top with second layer. Spread with same icing and top with third layer icing it as well. Ice top (over fruit and nut icing) and sides with plain icing. Press remaining 1 cups of pecans onto sides of cake.
There are so many ways you can decorate your cakes; from elegant to fun and festive for adults or children. Fresh pesticide free flowers, lustre dust, fondant, piping, white chocolate sea shells, sugared flowers, children's themes, fresh fruit, the possibilities are endless.
Bon Appetit
"Put on love, which is the perfect bond of unity."
Colossians 3:14
