cake my day
Copyright Š 2017 By Meiling Cai All rights reserved. Noportion of this book may be reproduced in any form or by any means without written permission from the publisher. Criticshowever, are welcome to quote brief passages by way of criticism and review.
cake my day
contents
3 5 7 11
INTRODUCTION TECHNIQUES EQUIPMENT perfect Cupcake Cheese Cupcake Chocolate Cupcake Vanilla Cupcake Rainbow Cupcake
23
ANIMAL FIGURE CAKE Bunny Cake Bird Cake Sheep Cake Dog Cake
35
TOY FORM CAKE Blocks Cake Race Car Cake Ragdoll Cake
45
SURPRISING BIRTHDAY CAKE Strawberry Cake Pudding Cake Red Velvet Cake
55
INDEX
* DAY M Y C A K E *
techniques
TECHNIQUES Read this before you start cooking!
6
BAKING TIPS 1
2
Most projects start with a smooth coat of The recipe instructions always tell you at frosting. For best results, use an offset what temperature to set your oven. Ask an spatula and a generous amount of frosting. adult to show you how your oven shows You can always remove excess frosting later. you the temperature and how to set the To apply the frosting smoothly, push it in oven to the correct temperature. It is one direction in long, overlapping swipes. recommended to use the middle shelf of Clean your spatula between each swipe so the oven for most baking needs. Make sure that there is space above it for your cakes or that you get clean strokes. Make a second pass over the entire cake, using a very light bread to rise. Always use oven mitts when touch, to eliminate any edges or bumps. putting food into the oven or taking it out and put hot dishes onto a heatproof board, To prevent any remaining frosting from drying, keep it covered with plastic wrap so that you don't burn the work surface. until you are ready to use it. Many cake recipes start with creaming butter and sugar, which means beating them together until they are well mixed and become pale and fluffy. Always remember to take the butter out of the fridge at least half an hour before you need it, so it is soft and easy to cream. Creaming is much quicker with electric beaters-but always ask an adult to help with using these.
KITCHEN SAFETY
* C A K E M Y DAY *
5
Use oven mitts when holding hot pans or dishes.
To test whether the cake is done, insert a toothpick or wooden skewer into the center of the cake. It should come out clean; a few stray crumbs are fine. If sticky or gummy batter clings to the toothpick, continue baking for a few more minutes and test again. Transfer the pan to a wire rack and cool for 10 minutes. Run a small knife around the edge of the pan and remove the cake, invert it onto the rack, and cool completely. To cut the cake, use a serrated knife long enough to go all the way through the cake and a gentle sawing motion. Turn the bottom side up to make a flat, even surface, or frosting and decorating, with fewer crumbs. Use frosting as glue to hold cakes together. Spread the frosting as evenly as possible. If the cake sags or has an uneven side, use the frosting to fill and level between the layers. After assembling, place the cake in the freezer to chill or about 30 minutes.
Keep your work surface clean and wipe up any spills on the floor.
4
Use a chopping board when using a sharp knife.
When you roll out pastry for small tarts, it is easier to roll out 3 or 4 small pieces, one at a time, rather than one big one. Use plenty of flour on your work surface to stop the pastry sticking to the surface. Put some on your rolling pin too. When you roll pastry, push down and away from you. Keep moving the pastry, to make sure it hasn't stuck, and add a little more flour if it does stick. Try not to handle the pastry too big.
techniques
Microwave, or oven, always ask an adult to help you.
7
* DAY M Y C A K E *
equipment
EQUIPMENT
8
1. spoon
13. pot
2. colander
14. hole muffin pan
3. stirrer
15. rollers
4. cheese slicer
16. gloves
5. spatula
17. baking pan
6. teaspoon
18. cake pan
7. mixing bowl
19. Parchment Paper
8. pan
20. turntable
9. brush
21. icing bags
10. fondue set 11. measuring glass 12. scale
*
6.
C A K E M Y DAY
5.
*
4.
equipment
7. 3.
9 8.
1.
2.
9.
15.
10.
14.
11. 16.
13.
17.
12.
20. 21.
19.
18.
Perfect Cupcake Cheese Cupcake Chocolate Cupcake Vanilla Cupcake Rainbow Cupcake
* DAY M Y C A K E *
cupcake
INSTRUCTIONS
12 Level
35 Min
12 Servings
350ยบF
step 1
Ask an adult to help you turn the oven on to 350ยบF. In a large bowl sift together flour, baking powder and salt. In a separate large beat together butter, sugar and eggs.
step 2
Slowly add the flour mixture and condensed milk to the creamed butter and egg mixture while beating in low speed, combine until smooth in texture. 4. Fold the grated cheese into the batter.
step 3
Scoop batter into paper-lined muffin cups to 3/4 full. Top with cheddar cheese and bake in a 180C pre-heated oven for 30-35 minutes or until toothpick inserted comes out clean. Top should be golden and crispy.
TOOL
- 12 hole muffin pan or tartlet pan - lined with paper cupcake cases INGREDIENTS
- 1 3/4 cups flour - 1/2 tsp salt - 1 cup cheddar cheese - 1/2 cup sugar - 400g condensed milk - 120g butter - 3 tsp baking powder - 2 eggs
{ cheese } c u p c a k e
* C A K E M Y
Cheese cupcake basically is a cupcake flavoured with cheese, the unique pairing of sweet & salty flavours of cupcake. This is very popular school snack for kids back home.
DAY *
cupcak 13
* DAY M Y C A K E *
cupcake
INSTRUCTIONS
14 Level
35 Min
12 Servings
350ºF
TOOL
- 12 hole muffin pan or tartlet pan - lined with paper cupcake cases INGREDIENTS
- 10 oz. ready rolled puff pastry - 3 1/2 oz chocolate - 2eggs - 1/2 cup heavy cream - 1/4 cup sugar - 2 cups raspberries - confectioners' sugar
step 1 Turn the oven on to 350ºF. Use butter to grease the muffin pan holes. Sprinkle some flour over the work surface. Unroll the puff pastry and cut the dough into 12 circles using the cookie cutter. Gently press each circle into a muffin pan hole. step 2 Break the chocolate up into small pieces. Ask an adult to help you set the chocolate over a saucepan of gently simmering water, Stir the chocolate with a wooden spoon until it has melted. Take it off the heat and let it cool for a while. step 3 Break the eggs into a bowl, then beat them until a little frothy. Pour the cream and sugar into the eggs. Add the melted chocolate and keep whisking until the mixture is nice and smooth. Carefully spoon the mixture into the tartlets. step 4 Ask an adult to help you put the muffin pan in to the oven and bake the tartlets for 15 minutes. Let it cool. When cool, Arrange 3 or 4 raspberries on the top of each tartlet. Put a little confectioners sugar into a strainer and sift it over the tartlets.
{ chocolate } c u p c a k e
* C A K E M Y
This chocolate cupcakes that are moist, and deeply chocolaty. In the mouth, strong flavoured yet round and siky with good balance between suger and cream. It is the classic cupcake that your children like it.
DAY *
cupcak 15
* DAY M Y C A K E *
cupcake
INSTRUCTIONS
16 Level
12 Servings
35 Min
350ºF
TOOL
- 12 hole muffin pan or tartlet pan - lined with paper cupcake cases INGREDIENTS
- 2 cups flour - 1 tsp salt - 6 cups sugar - 3 tsp baking powder - 1 cup milk and water - 1/2 cup vegetable oil - 2 large eggs - 1 tbsp vanilla extract - 1/2 cup butter - 1/2 cup shortening - 1 1/2 tsp vanilla
step 1 Ask an adult to help you Preheat oven to 350°F (176°C) and prepare a cupcake pan with liners. step 2 Add the flour, sugar, baking powder and salt to a large mixer bowl and combine. Set aside. Add the milk, vegetable oil, vanilla extract and eggs to a medium sized bowl and combine. Add the wet ingredients to the dry ingredients and beat until well combined. step 3
Slowly add the water to the batter and mix until well combined. Scrape down the sides of the bowl as needed to make sure everything is well combined. Fill the cupcake liners about half way and bake for 15-17 minutes, or until a toothpick comes out with a few moist crumbs.
step 4 Remove the cupcakes from oven and allow to cool for 2 minutes. To make the frosting, add the butter and shortening in a large mixer bowl and mix until smooth. Add 2 cups of powdered sugar and mix until smooth. Add the vanilla extract and 1 tablespoon of water or milk and mix until smooth. Add remaining powdered sugar and mix until smooth. Add remaining water or milk as needed and mix until smooth. Pipe the frosting onto the cupcakes.
{vanilla } c u p c a k e
* C A K E
Give your children a perfect birthday parties with giant cupcakes with heaping mounds of frosting.
M Y DAY *
cupcak 17
* DAY M Y C A K E *
cupcake
INSTRUCTIONS step 1
Ask an adult to help you make the cupcakes. While the cakes are cooling, make one quantity of buttercream frosting.
step 2
Divide the buttercream between 7 bowls (or however many you need for the colors you're using). Tint each one a dierent color. Tint them the shade you like by very gradually adding more coloring.
step 3
Spread the buttercream over the cold cupcakes.
step 4
Sort the candies into the different colors and arrange them on the matching cakes.
18 Level
12 Servings
35 Min
350ÂşF
TOOL
- 12 hole muffin pan or tartlet pan - lined with paper cupcake cases INGREDIENTS
- 1 quantity Butter - 1 quantity cupcake mix cream frosting - food coloring pastes in rainbow colors green, orange, yellow, red, blue, indigo, and violet or liquid food colors that you can mix to make more colors
{ rainbow } c u p c a k e
* C A K E M Y
Each of these little cakes is topped with buttercream and a selection of candies and sprinkles in all the colors of the rainbow. Have fun buying and sorting out the candies to match the frosting.
DAY *
cupcak 19
Animal
FIGURE CAKE Bunny Cake Bird Cake Sheep Cake Dog Cake
* DAY M Y C A K E *
animal cake
INSTRUCTIONS step 1
As you make the parts, transfer them to the cookie sheet. For the ear supports, insert the pointed end of 4 inch bamboo skewer into the end of 2 toasts. Spread some vanilla frosting over the toasts. Place the toasts on the cookie sheet. Press coconut frosting into the sides and back of each toast.
step 2
For the front feet, insert a pretzel stick into the flat side at 2 of the circus peanuts. For the hind legs and thighs, cover the 2 remaining anisette toasts and 2 of the chocolatecovered cakes with vanilla frosting. Press coconut into the frost. For the tail, press the marshmallows into the frosting, to cover.
step 3
For the face, attach the flat pink cremes for the upper lip, the black jelly bean nose, and the brown candy eyes. Attach the 2 gum rectangles below the upper lip for the teeth. For whiskers, insert 3 pieces of black licorice lace on each side of the upper lip.
step 4
Remove the chilled cake assembly from the freezer. Spread some of the vanilla frosting on the cake. Starting at the base of the cake and working to the top of the head, press coconut into the frosting.
24 Level
35 Min
12 Servings
350ยบF
TOOL
- parchment paper - scraper - turntable of lazy susan - fondant smoothers INGREDIENTS
- 1 toy master cake - 2 cans vanilla frosting - 1 tablespoon pink decorating sugar - 1 bag sweet flaked coconut - 8 thin pretzel sticks - 3 chocolate-covered creme cakes - 1/4 cup marshmallows - 2 white mint gum rectangles, 2 flat pink mint cremes, 2 brown m&m's chocolates
{ bunny } c a k e
* C A K E M Y
These cute bunny cookies make wonderful gifts at easter or can brighten up the tea table at a springtime birthday party.
DAY *
aniaml cake 25
* DAY M Y C A K E *
animal cake
INSTRUCTIONS step 1
Ask an adult to help you heat oven to 325°F. Grease 1 1/2 quart ovenproof bowl and two 8 inch round cake pans with shortening; coat with flour. Place paper baking cups in 2 regular size muffin cups.
step 2
In large bowl, make batter for both cake mixes as directed on boxes. Pour 3 3/4 cups batter into 1 1/2-quart bowl. Pour 2 1/2 cups batter in each cake pan. Divide remaining cake batter between 2 muffin cups, filling two-thirds full.
step 3
Bake muffin. Remove cakes from pans; place rounded sides up on cooling racks. Cool completely. Place cake on serving plate; spread 1/3 cup chocolate frosting over top. Cut cake into bird head and wings. Use 2 skewers inserted through cake layers at ears. Freeze cake 30 to 45 minutes.
step 4
Spoon 1/4 cup vanilla frosting into small bowl. Stir in 2 tablespoons chocolate frosting. Press 2 cookies onto owl cake to make eyes. Place banana shaped hard candies on base of bird body to make feet. Banana shaped taffy candy; cut into 2 large triangles, and press onto bird face to make beak.
26 Level
35 Min
12 Servings
350ºF
TOOL
- parchment paper - scraper - turntable of lazy susan - fondant smoothers INGREDIENTS - 2 boxes yellow cake mix, oil eggs, water, and vegetable - 1/4 cup vanilla frosting - 2 chocolate frosting - 8 candy-coated peanut butter pieces (6 brown, 2 orange) - 6 chocolate creme sandwich cookies - 2 banana stretchy and tangy taffy candies - 4 banana-shaped hard candies
{ bird } c a k e
* C A K E M Y
Give your children a perfect birthday parties with giant cupcakes with heaping mounds of frosting.
DAY *
aniaml cake 27
* DAY M Y C A K E *
animal cake
INSTRUCTIONS
28 Level
12 Servings
35 Min
350ÂşF
TOOL
- parchment paper - scraper - turntable of lazy susan - fondant smoothers INGREDIENTS
- 2 layer size yellow cake mix - 85 g jell-o cherry jelly powder - 3 cups thawed cool whip whipped topping - 15 marshmallows - 1/4 tsp pink coloured sugar - 1 pink jelly bean - 1 tsp black decorating gel
step 1 Spoon Âź cup of the vanilla frosting into a freezer-weight ziplock bag. Press out the excess air and seal the bag. step 2 Line a cookie sheet with wax paper. Arrange the chilled cut cake pieces on it, using the sheep diagram as a guide. Spread the chocolate frosting over the top and sides of the cake pieces and smooth. Return the pieces to the freezer until ready to assemble. step 3 Place the chilled 9-inch cake on a serving platter. Spread the remaining vanilla frosting on the cake to cover. Place the head support piece on the platter at one edge of the cake. step 4 For the legs, trim 1 inch from the pointed end of 2 of the 4 tapered cake pieces. Place the legs on the opposite side of the cake from the head support, rounded side up, with the short end flush with the cake. Secure with some chocolate frosting, if necessary. Use a spatula to place the head piece on the cake, wide end at the top and resting on the support. Add the ear pieces on either side of the head, rounded side up, with the wide end flush with the cake, securing with chocolate frosting.
{sheep} c a k e
* C A K E M Y
Give your children a perfect birthday parties with giant cupcakes with heaping mounds of frosting.
DAY *
aniaml cake
step 5
step 6
place the chocolate wafers for the eyes. Attach the chocolate mints as the pupils with a dot of vanilla frosting. Pipe a small white highlight on each eye. Using the black decorating icing, pipe a semicircle and a small vertical line to make the nose. For the tongue, flatten the pink fruit chew and shape it into a small teardrop. Press a knife into the center lengthwise to create a crease. Insert the pointed end of the tongue into the bottom side of the head, just below the nose. Attach a chocolate sandwich cookie to the bottom of each leg with a dot of black icing. Press cut sides of 2 marshmallow halves in coloured sugar; gently press into Cool Whip on cake as shown in photo for the lamb's ears. Decorate cake with jelly bean, decorating gel and remaining marshmallows as shown.
29
* DAY M Y C A K E *
animal cake
INSTRUCTIONS
30 Level
35 Min
12 Servings
350ÂşF
TOOL
- parchment paper - scraper - turntable of lazy susan - fondant smoothers
step 1 Cut down 3 inches of the cake to support behind the body cake. For the ears teeth and tail, cut marshmallow in half. Insert a pretzel stick into each marshmallow piece. For the tongue, cut a 1 inch slice from the flat end of a red spice drop, make a teardrop shape. For the nose, cut the black spice drop in half lengthwise. step 2
INGREDIENTS
- 1 recipe master cake - 2 marshmallows - 2 thin pretzel - 5 large red spice drops - 8 chocolate chips, 3 cups chocolate jimmy, 2 chocolate mints - 1 cups white jimmies - 3 inch cookies - 5 breakfast treats - 12 white almond - 1 each large yellow and large black spice drop
step 3
For the mouth, use marshmallow cut side down. Cut side down of 2 remaining marshmallow, above and on either side of the tongue. Refrigerate until set. For the back legs, cut 1 breakfast treat in half crosswise. For the haunches, remove½ inch from one end of 2 breakfast treats. Spread some chocolate frosting on the rounded tops of the back legs, the haunches. For the paws, cut marshmallow to get 4 semicircles. Pipe some vanilla frosting on the marshmallow paws and smooth. Transfer the body cake to a serving platter.
press
extrusion
{ dog } c a k e
* C A K E M Y
Give your children a perfect birthday parties with giant cupcakes with heaping mounds of frosting.
DAY *
aniaml cake 31
step 4
Attach the haunches on one side of the body cake. Arrange the back legs in front of the haunches. For the front legs, use some vanilla frosting to attach the whole breakfast treats. Transfer the cake to the freezer.
step 6
Place the chilled head cake, cut side down, and Insert a wooden skewer. Insert the pretzel end of the marshmallow ears on either side of the wide end of the head. Press the chocolate jimmies into the frosting to cover
/ 37
Toy
FIGURE CAKE Blocks Cake Race Car Cake Ragdoll Cake
* DAY M Y C A K E *
toy cake
INSTRUCTIONS
36 Level
35 Min
1 Servings
350ºF
TOOL
- parchment paper - scraper - turntable of lazy susan - fondant smoothers
step 1 Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom and sides of 13x9-inch pan. Make and bake cake mix as directed on box for 13x9 inch pan. Cool in pan 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour. Refrigerate or freeze cake about 1 hour or until firm. step 2
Meanwhile, in small bowl for each color, tint 1 cup frosting red, 1 cup frosting yellow and 2/3 cup frosting blue with food colors. Leave remaining frosting white. Using serrated knife, cut rounded dome from top of cake to make flat surface; place cake cut side down. Cut cake crosswise into thirds. Cut one of the thirds in half crosswise to make 2 squares. Place cake pieces on tray.
step 3
To seal in crumbs, frost top and sides of 1 square cake with thin layer of blue frosting and 1 square cake with thin layer of white frosting. Frost 1 rectangular cake with thin layer of yellow frosting and 1 rectangular cake with thin layer of red frosting. Refrigerate or freeze 30 to 60 minutes to set frosting. Final, add final coat of frosting to each cake.
INGREDIENTS
- yellow cake - water, foil - vegetable oil - 4 eggs - 8 thin pretzel sticks - creamy vanilla frosting - red, yellow and blue gel food colors - 1 large marshmallows - 15x12 tray - wrapping paper
{blocks} c a k e
* C A K E
Give your chiAldren a perfect birthday parties with giant cupcakes with heaping mounds of frosting.
M Y DAY *
toy cake 37
* DAY M Y C A K E *
toy cake
INSTRUCTIONS
38 Level
35 Min
1 Servings
350ยบF
TOOL
step 1 For rear windows, Unwrap the Tootsie Rolls and microwave for no more than 3 seconds to soften. Press 3 of them together and roll out into a 2 by 4 inch rectangle. Repeat with the remaining 4 chews for the side windows. step 2
Spoon 1/4 cup of the vanilla frosting and dark chocolate frosting into a resealable plastic bag. Add coloring to the remaining vanilla frosting to tint it green. Place the cake on top of the Oreos. Spread the green frosting all over the top and sides of cake
step 3
Snip a small corner from each bag of chocolate and vanilla frosting. Pipe a line of chocolate frosting around the windows. Press the small chocolate bar into the rear of the cake for the car's spoiler. Use the vanilla frosting to make number onto the hood and doors of the car.
step 4
Pipe some chocolate frosting into the doughnut holes. Pipe chocolate frosting lines onto the front and rear of the car. Decorate the platter with the green coconut for the grass.
- scraper - turntable of lazy susan - fondant smoothers - bread knife - paring knife INGREDIENTS
- 5x9 inch loaf cake - 10 tootsie rolls - 16 oz vanilla frosting - 4 oz red icing - blue food coloring - 1 1/2 cups black decorating sugar - chocolate frosting - 4 red m&m's - 4 mini doughnuts - 2 cups coconut - 4 oreos
{ RACE CAR } c a k e
* C A K E M Y
Give your children a perfect birthday parties with giant cupcakes with heaping mounds of frosting.
DAY *
toy cake 39
* DAY M Y C A K E *
toy cake
INSTRUCTIONS
40 Level
35 Min
1 Servings
350ยบF
TOOL
- scraper - turntable of lazy susan - fondant smoothers - bread knife - paring knife
step 1 Attach the plain doughnut to the top of the chilled large assembled body cake with some vanilla frosting. Return the cake to freezer. Tint 1 cup of the vanilla frosting very pale pink with the red food coloring. Tint 1/2 cup of the vanilla frosting red with the food coloring. step 2
For the head and arms, place the chilled small assembled head cake on a work surface. Trim 1/2 inch from the cake. Microwave the light pink frosting. Pour the melted pink frosting over the cakes to cover completely. Place the cakes in the refrigerator to set, about 30 minutes.
step 3
Line a cookie sheet with wax paper. As you make the parts, transfer them to the cookie sheet. Unroll the fruit leather and fold the strip in half crosswise. Cut the fruit leather into two 4 1/2-inch lengths. Cut a 1/2 inch triangle from the remaining fruit leather for the nose. Cut the red jelly bean in half lengthwise for the mouth. Cut 1/8 inch from the flat end of each black gumdrop for the eyes.
step 4
For the dress, roll out two thirds of the blue candy clay to a 13 inch circle. Roll out the remaining blue candy clay to a 5x9 inch rectangle. For the blue sleeve ruffles, start at one end of each 9 inch strip and gather the candy clay into pleats to make a 5-inch length.
INGREDIENTS
- yellow cake - water, foil - vegetable oil - 4 eggs - 8 thin pretzel sticks - creamy vanilla frosting - red, yellow and blue gel food colors - 1 large marshmallows - 15x12 tray - wrapping paper
{ ragdoll } c a k e
* C A K E
Give your children a perfect birthday parties with giant cupcakes with heaping mounds of frosting.
M Y DAY *
toy cake
step 5
Use a large spatula to transfer the chilled head cake to the top of the doughnut, trimmed side down. Insert 3 drinking straws down through the head, close together, into the body cake as support.
step 6
Using a dot of vanilla frosting, attach the cut jelly bean to the front of the head cake, crosswise, for the mouth, cut side against the cake, and add the fruit leather triangle, short side down, for the nose. Pipe two 1/2 inch circles of vanilla frosting for the eyes
step 7
For the hair, trim the red licorice laces into 2 inch lengths. Pinch the ends of one longer strand together to make a loop. Make several more loops. Starting at the bottom of the head, press the longer licorice pieces into the frosting to secure. Continue working in overlapping rows to the top of the head. Arrange the shorter strands as the bangs.
step 8
To attach the arms, hold an arm in position at the shoulder and lightly press the pretzels into the dress to mark the candy clay.
41
Surprising
birthday CAKE Strawberry Cake Pudding Cake Red Velvet Cake
cake my day
* DAY M Y C A K E *
birthday cake
INSTRUCTIONS
46 Level
35 Min
1 Servings
350ÂşF
TOOL
- scraper - turntable of lazy susan - fondant smoothers - bread knife - paring knife
step 1 Ask an adult to help you turn the oven on to 350°F. Grease and flour two 9 inch cake pans. In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Pour batter into pans. step 2
Bake 28 to 33 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pans to cooling racks.
step 3
Meanwhile, gently rinse strawberries and dry on paper towels. Line cookie sheet with waxed paper. In 1-quart saucepan, melt vanilla baking chips and shortening over low heat, stirring frequently.
step 4
Dip lower half of each strawberry into vanilla chip mixture; allow excess to drip back into saucepan.
step 5
Split each cake layer horizontally into 2 layers. On serving plate, place top of 1 layer, cut side up; spread with 1/3 cup of the jam. Add bottom half of layer, cut side down; spread with 1/3 cup jam. Add top of second layer, cut side up; spread with remaining 1/3 cup jam. Add bottom of remaining layer. Frost side and top of cake with frosting. Arrange dipped strawberries around top of cake. Store covered in refrigerator.
INGREDIENTS
- 1 box white cake mix - 1 box strawberry flavored gelatin Water - 18 to 20 strawberries - 1/2 cup white vanilla baking chips - 1 teaspoon vegetable oil - 1 cup seedless strawberry jam - 1 container milk chocolate frosting
{STRAWBERRY} c a k e
* C A K E M Y
Strawberry cake is jam-packed with flavor from tangy strawberry gelatin to rich chocolate frosting.
DAY *
birthday cake 47
* DAY M Y C A K E *
birthday cake
INSTRUCTIONS
48 Level
1 Servings
35 Min
step 1 Move oven rack to middle position, ask an adult to help you turn the oven on to 350°F. step 2
In large bowl, beat cake mix and water with electric mixer on low speed 30 seconds, then on medium speed 1 minute. Stir in sprinkles. Pour batter into ungreased 10 inch tube pan.
step 3
Bake 40 to 45 minutes or until deep golden brown. Cool completely upside down as directed on cake mix box, at least 1 hour. Run knife around edges; turn cooled cake out onto cooling rack.
step 4
In large bowl, beat yogurt, 1 1/2 cups of the whipped topping, and the pudding with whisk until well blended. Cut cake in half. Tear one of the halves into bite size pieces. Place pieces in bottom of 13 x 9-inch pan. Sprinkle 1 cup of the chopped strawberries evenly over cake. Pour half the yogurt filling on top. Tear other cake half into bite size pieces. Repeat layers with remaining cake pieces, chopped strawberries and yogurt filling. Refrigerate 2 hours.
350ÂşF
TOOL
- scraper - electric mixer - bread knife - paring knife INGREDIENTS
- 1 box cake mix - 1 1/4 cups water - 1/4 cup red, white and blue sprinkles - 6 oz yogurt - 12 oz whipped topping - 1 box vanilla instant pudding and pie filling mix
{PUDDING} c a k e
* C A K E
A cool dessert to beat the summer heat.
M Y DAY *
birthday cake 49
* DAY M Y C A K E *
birthday cake
INSTRUCTIONS
50 Level
2Hr
1 Servings
350ºF
TOOL
- scraper - electric mixer - saucepan - fondant smoothers
step 1 Ask an adult to help you turn the oven on to 350°F. Grease and flour two 9 inch cake pans, or spray with baking spray with flour. In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Pour batter into pans. step 2
Bake 31 to 36 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling rack. Cool completely.
step 3
Meanwhile, in 2-quart saucepan, cook flour and milk over medium heat, stirring constantly, until mixture is very thick. Cover surface with plastic wrap; cool to room temperature.
step 4
In large bowl, beat sugar and butter with electric mixer on high speed until light and fluffy. Gradually add flour mixture by tablespoonfuls, beating until smooth. Beat in vanilla.
step 5
Place 1 cake layer, top side down, on serving plate; spread with frosting. Top with second layer, top side up. Frost side and top of cake with frosting. Store in refrigerator.
INGREDIENTS
- 1/2 cup sour cream - 1 box cake mix - 2 tablespoons cocoa - 1 oz red food color - 1/4 cup vegetable oil - 3 eggs and water - 1 1/2 cups milk - 1 tablespoon vanilla - 1/2 cup flour - 1 1/2 cups butter - 1 1/2 cups sugar
{RED VELVET } c a k e
* C A K E M Y DAY
Make these deep red velvet cake when you want something a little bit more fancy than your usual cake. Moist, delicious and topped with a decadent cream cheese icing, these are impressive to look and yummy to eat.
*
birthday cake 51
* DAY M Y C A K E *
birthday cake
INDEX A
54
Animal 26
B baking pan 12 bird 31 birthday 48 blocks 41 bread knife 42, 44, 50, 52 brush 12 bunny 29
D dog 35 doughnuts 42
E electric mixer 52, 54 EQUIPMENT 12
F
hole muďŹƒn pan 12, 16, 18, 20, 22
I icing bags 12 introduction 8
J jimmy 34
fondue set 12
M
C cake pan 12 cheese 17 cheese slicer 12 chocolate 19, 50 cocoa 54 colander 12 contents 6 cupcake 16 Cupcake 14
H
G
marshmallows 34, 40, 44 measuring glass 12 mixing bowl 12
gloves 12
P pan 12 pape 18 paper 20
* C A K E M Y DAY *
R RACE CAR 43 ragdoll 45 rainbow 23 RED VELVET 55 rollers 12
44, 50, 52, 54 sheep 33 spatula 12 spoon 12 stirrer 12 STRAWBERRY 51
T teaspoon 12 TECHNIQUES 10 Toy 38 turntable 12
v vanilla 21, 52, 54
S SAFETY 11 saucepan 54 scale 12 scraper 30, 32, 40, 42,
Y yougurt 52
birthday cake
parchment paper 30, 32, 34, 40 Parchment Paper 12 paring knife 42, 44, 50, 52 pot 12 PUDDING 53
55
Typeface The Title, Narratives and Recipe is set in Mrs Eaves by Zuzana Licko, from Emigre. Headnotes is set in Alana by Laura Worthington, from Laura Worthington Type.
Software Adobe Creative Cloud, Indesign, Photoshop, Illustrator
Equipment Mac Pro Retina 15" 2.5 GHz Intel Core i7 Epson P600
Paper Moab by Legion paper, entrada, rag bright 190 lb. cover Epson premium paper matte 4 star Stardust white paper
Printing & Binding Printing: Self Binding: Chum's
Publisher Applesauce Press
Designer Meiling Cai
About the project The is a student project only. No part of this book or any other part of the project was produced for commercial use.
Why learn to bake cake? There are three great reasons-it's lots of fun; you end up with delicious cake to eat; and you create something special cake to share with your family and friends. What's more, it is skill that will make you popular all through your life because everyone loves home baked cake.