Recipe for Carrot Banana Vanilla Sponge Carrot Fruit Cake photos : Birthday Cake Recipe For Carrot Banana Vanilla Sponge Carrot Fruit Cake Photos

Birthday Cake Recipe Biography

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The birthday cake has been an integral part of the birthday celebrations in western European countries since the middle of the 19th century, which extended to Western culture.Certain rituals and traditions, such as singing of birthday songs, associated with birthday cakes are common to many Western cultures. The Western tradition of adding lit candles to the top of a birthday cake originates in 18th-century Germany. However, the intertwining of cakes and birthday celebrations stretches back to the ancient Romans. The development of the birthday cake has followed the development of culinary and confectionery advancement. While throughout most of Western history, these elaborate cakes in general were the privilege of the wealthy, birthday cakes are nowadays common to most Western birthday celebrations. Around the world many variations of the birthday cake, or rather the birthday pastry and sweets, exist. There is no universal rule about the shape and color of a birthday cake – in recent years for example cakes take the form of animals or have high-quality drawings on them in order to fit the party theme.
For the Cake
Position a rack in the middle of the oven and preheat to 350 degrees. Spray two 8 or 9-inch cake pans with nonstick cooking spray (note: 8-inch cake pans will give you a much higher cake). Cut two 8 or 9-inch rounds of parchment or wax paper and line the bottom of each pan; spray the paper with nonstick spray. (To measure the parchment paper, just trace the bottom of the pan.)
In a medium bowl, whisk together the flour, baking powder, and salt.
Place the butter and sugar in the bowl of a heavy-duty mixer fitted with the paddle attachment and beat on medium speed for about 5 minutes, or until very soft and light. Beat in the vanilla and almond extracts.
Meanwhile, whisk together the egg whites and milk by hand in a medium bowl until just combined.
Reduce the mixer speed to low and beat in one-quarter of the flour mixture, then one-third of the milk mixture, stopping and scraping down the bowl and beater after each addition. Beat in another quarter of the flour, then another third of the milk mixture. Scrape again. Repeat with another quarter of the flour and the remaining milk mixture; scrape. Finally, beat in the remaining flour mixture.
Scrape the bowl with a large rubber spatula. Don't worry if the the batter looks a little grainy. Pour the batter into the prepared cake pans and smooth the tops.
Bake the cakes for 30-35 minutes, until they are well risen and firm and a toothpick inserted into the center emerges clean. Cool the cakes in the pans on rack for 5 minutes, then unmold onto rack to finish cooling right side up (keep parchment paper underneath cake layers so they don't stick to rack). When cake layers are completely cool, transfer to cake plate and frost with vanilla buttercream
For the Vanilla Buttercream
In the bowl of an electric mixer, cream the butter and cream cheese until creamy and well combined.
Gradually add the confectioners' sugar, then beat in the vanilla and salt. If the frosting is too thick, add 1-2 tablespoons of milk or cream.
For something chocolate-free but equally rich, we love coconut cake. A classic coconut cake is simple—freshly shredded coconut, meringue frosting, and a yellow cake. For something different, coconut cream cheese frosting is great for carrot cake. Danish dream cake is a simple sponge cake elevated with a brown sugar and coconut topping.
Lemon is great for cutting the sweetness of a cake, allowing a rich dessert to feel a little lighter. Our lemon layer cake incorporates the fruit three ways—zested into the batter, in a tart syrup that gets drizzled over the cakes, and in a thick lemon curd frosting. Or pair sweet-tart lemon curd with a delicate white chocolate buttercream

Birthday Cake Recipe For Carrot Banana Vanilla Sponge Carrot Fruit Cake Photos