37 butter cream birthday cake Recipes

betty crocker s chocolate cake mix, chocolate butter cream, plain chocolate, butter, softened, icing sugar (you may decrease the sugar according to your taste), milk at room temperature ., ganache filling, plain chocolate, chopped, heavy cream, butter, softened, roasted hazelnuts, crushed

betty crocker super moist butter pecan cake mix or 1 (18 oz) box vanilla cake mix, milk, vegetable oil, eggs, betty crocker fluffy white frosting mix, brown sugar, heavy cream, butter, chocolate-covered caramel candie (chopped in small pieces)

all-purpose flour, baking powder, salt, unsalted butter (at room temperature ), sugar (granulated ), vanilla extract, eggs, milk, semi-sweet chocolate chips, unsalted butter (at room temperature ), cream cheese (at room temperature ), sugar, vanilla extract, salt, heavy cream, candy , for decorating, candy sprinkles , for decorating

all-purpose flour, baking powder, salt, unsalted butter, at room temperature, granulated sugar, vanilla extract, eggs, milk, semi-sweet chocolate chips, unsalted butter, at room temperature, cream cheese, at room temperature, sugar, vanilla extract, salt, heavy cream

semi-sweet chocolate chips (1/3 cup of these are melted), graham cracker crumbs, butter, melted, chopped walnuts, all-purpose flour, baking soda, salt, butter, sugar, eggs, vanilla, buttermilk (or sour milk), heavy cream, sugar

butter, shortening, sugar, eggs , seperated, baking soda, vanilla, buttermilk, cake flour, shredded coconut, chopped pecans, cream cheese, butter, softened, sugar, vanilla, chopped pecans

yellow cake mix (butter recipe my favorite), french vanilla instant pudding, instant coconut cream pudding mix, milk, light cream cheese or 8 oz low-fat cream cheese, pineapple rum or 6 oz coconut rum, crushed pineapple (1.5 cans), cool whip (store brand or french vanilla), water, vegetable oil, eggs

patterns below, heavy-duty cardboard, tacky (craft) glue, white cake mix (regular size), marshmallows, butter, salt, crisp rice cereal, light corn syrup, flaked coconut, sugar, water, meringue powder, cream of tartar, whole graham crackers, whole chocolate graham crackers, cream cheese frosting, flaked coconut, m & s brand chocolate candies such as licorice, & s, starburst and tootsie rolls, assorted cookies , crackers and/or pretzels

unsalted butter , plus additional for cake pans, baking soda, kosher salt, baking powder, all-purpose flour, eggs, granulated sugar, vanilla extract, sour cream, coarsely chopped semisweet chocolate, cool water, plus more for the double boiler, cream of tartar, granulated sugar, egg whites, room temperature, light corn syrup, vanilla extract

leftover birthday cake , chilled in the refrigerator overnight, eggs, milk or 1/2 cup light cream, sugar, cinnamon, butter, for frying

butter or margarine, softened, sugar, all-purpose flour, cornstarch, baking powder, salt, milk, vanilla extract, egg whites, peach jam, butter cream frosting

unsalted butter , plus softened butter for liners, granulated sugar, eggs, vanilla extract, all-purpose flour, salt, baking powder, whole milk, sugar, unsalted butter, softened, heavy cream, colored granulated sugar , for decoration

cake flour (or just sift white flour), baking soda, salt, unsalted butter, room temperature, cream cheese, room temperature, sugar, vanilla, grated orange zest, eggs, room temperature, sugar (powdered ), unsalted butter, melted, fresh orange juice, fresh lemon juice, salt

all-purpose flour, yellow cake mix (homemade or the box kind ), sugar, baking powder, baking soda, salt, eggs, buttermilk, milk, butter, melted, vanilla extract, candy sprinkles , 1 . 75 oz bottle, whipping cream, powdered sugar

oil for brushing the pans, cake flour or 1 2/3 cups all-purpose flour plus 1/3 cup cornstarch, cornstarch, baking powder, fine salt, sugar, grated orange zest, unsalted butter, at room temperature, milk, at room temperature, eggs, at room temperature, pure vanilla extract, milk chocolate, chopped, semisweet chocolate, chopped, sour cream (2 cups), coffee, pure vanilla extract

unsalted butter, at room temperature, sugar, extra-large eggs, at room temperature, sour cream, at room temperature, pure vanilla extract, lemon , zested, all-purpose flour, cornstarch, kosher salt, baking soda, unsalted butter, at room temperature, sugar , sifted, milk, pure vanilla extract, drops pink food coloring (rose petal shade ), pink and white candy , for decorating

butter, plus more for greasing, heaping tbsp cocoa, plus more for dusting, all-purpose flour, sugar, salt, boiling water, buttermilk, baking soda, vanilla extract, whole eggs, beaten, heavy cream, semisweet chocolate, broken into pieces, vanilla extract

these vintage cake icing recipes are taken from mom s old recipe scrapbooks , circa 1929. mom often used these easy cake frosting recipes to decorate cakes for birthdays and everyday use., seven minute icing recipe, egg white , 3/4 cups white sugar, 1 tbsp corn syrup, 1/4 tsp cream of tartar, 3 tbsp water, 1/2 tsp vanilla. combine all ingredients, except flavoring, in top of double boiler and beat; place over rapidly boiling water and beat 7 minutes or until frosting is fluffy and will hold shape; remove from stove, add flavor and beat 1 minute longer; spread immediately., easy vanilla icing recipe, butter , 1-1/2 cups icing sugar, 1-1/2 tbsp milk, 1/2 tsp vanilla; beat., vanilla butter cream icing recipe, butter , 1/2 tsp salt, 2 tsp vanilla, 3 cups icing sugar, 1/4 cup milk. combine all ingredients and mix., butterscotch icing recipe, in a saucepan combine 3 tbsp butter , 3 tbsp milk, 1/2 cup dark brown sugar. heat till dissolved, beat in 1-2/3 cups icing sugar and 1/2 tsp vanilla; beat till creamy., icing recipes, these old-fashioned , homemade icing recipes are taken from the white house cook book by hugo ziemann, steward of the white house, and mrs. f. litre. gillette, a celebrated 19th-century cookbook author, published by the saalfield publishing company, new york, in 1913., cake frosting tips, in the first place , the eggs should be cold, and the platter on which they are to be beaten also cold. allow, for the white of 1 egg, 1 small teacupful of powdered sugar. break the eggs and throw a small handful of the sugar on them as soon as you begin beating; keep adding it at intervals until it is all used up. the eggs must not be beaten until the sugar has been added in this way, which gives a smooth, tender frosting, and 1 that will dry much sooner than the old way., spread with a broad knife evenly over the cake, and if it seems too thin, beat in a little more sugar. cover the cake with two coats, the second after the first has become dry, or nearly so. if the icing gets too dry or stiff before the last coat is needed, it can be thinned sufficiently with a little water, enough to make it work smoothly., a little lemon juice , or half a teaspoonful of tartaric acid, added to the frosting while being beaten, makes it white and more frothy., flavors mostly used are lemon , vanilla, almond, rose, chocolate, and orange., if you wish to ornament with figures or flowers, make up rather more icing, keep about 1-third out until that on the cake is dried; then, with a clean glass syringe, apply it in such forms as you desire and dry as before; what you keep out to ornament with may be tinted pink with cochineal , blue with indigo, yellow with saffron or the grated rind off an orange strained through a cloth, green with spinach juice and brown with chocolate, purple with cochineal and indigo. strawberry, or currant and cranberry juices color a delicate pink., cake in a cool oven with the door open to dry, or in a draught in an open window., almond frosting (marzipan icing recipe), whites of three eggs, beaten up with three cups of fine, white sugar. blanch a lb of sweet almonds, lb them in a mortar with a little sugar, until a fine paste, then add the whites of eggs, sugar and vanilla extract. lb a few minutes to thoroughly mix. cover the cake with a very thick coating of this, set in a cool oven to dry, afterwards cover with a plain icing., chocolate frosting, whites of four eggs , three cups of powdered sugar and nearly a cup of grated chocolate. beat the whites a very little, they must not become white, stir in the chocolate, then put in the sugar gradually, beating to mix it well., plain chocolate icing, put into a shallow pan four tablespoonfuls of scraped chocolate , and place it where it will melt gradually, but not scorch; when melted, stir in three tablespoonfuls of milk or cream and 1 of water; mix all well together, and add 1 scant teacupful of sugar; boil about five minutes, and while hot, and when the cakes are nearly cold, spread some evenly over the surface of 1 of the cakes; put a second 1 on top, alternating the mixture and cakes; then cover top and sides, and set in a warm oven to harden., all who have tried recipe after recipe , vainly hoping to find 1 where the chocolate sticks to the cake and not to the fingers, will appreciate the above. in making those most palatable of cakes, chocolate eclairs, the recipe just given will be found very satisfactory., tutti frutti icing, mix with boiled icing 1 oz each of chopped citron , candied cherries, seedless raisins, candied pineapple, and blanched almonds., sugar icing, extra-refined sugar add 1 oz of fine white starch ; lb finely together and then sift them through gauze; then beat the whites of three eggs to a froth. the secret of success is to beat the eggs long enough, and always 1 way; add the powdered sugar by degrees, or it will spoil the froth of the eggs. when all the sugar is stirred in continue the whipping for half an hour longer, adding more sugar if the ice is too thin., take a little of the icing and lay it aside for ornamenting afterward. when the cake comes out of the oven, spread the sugar icing smoothly over it with a knife and dry it at once in a cool oven., ornament the cake with it, make a cone of stiff writing paper and squeeze the colored icing through it, so as to form leaves, beading or letters, as the case may be. it requires nicety and care to do it with success.