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This creative take on the classic red velvet cake includes a rich vanilla filling made with white chocolate and mascarpone cheese. The luxurious chocolate ganache frosting makes this a fantastic birthday cake recipe anyone will enjoy, regardless of age. Red Velvet Whoopie Pie. 05 of 19.


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Scrape down the sides and bottom of the bowl after each addition. In a small bowl, whisk the yogurt (or milk) with the vanilla and almond extracts. Add this mixture, 1/3 at a time, to the batter. Beat 1 to 2 minutes after each addition, until fluffy. Be sure to scrape down the sides and bottom of the bowl.


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Bake our basic recipe below and cool your cake fully. Next, prepare three bowls of vanilla buttercream. Add a few drops each of yellow, orange, and red (or pink) food coloring and stir until fully mixed. Frost in layers, then blend smoothly until you have an even, ombre-style finish.


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Use a frosting that contains butter as it will firm up in the freezer more quickly and will stay firm a bit longer as you place your flowers onto the cake. Piping Tips: Tip 104 and 125 for flowers. Tip 12 (medium round tip for leaves), Tip 4 for bead border, Grass Tip 233 for centers, Tip 21 for centers. Parchment or Waxed Paper. Rose nail.


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Instructions. ream together butter through almond extract until light. 5 min. or more. Add egg whites one at a time and beat well after each addition. Stir in flour and milk, alternating between the two, starting and ending with the flour. (i.e. ⅓ flour, ½ milk, ⅓ flour, ½ milk, ⅓ flour)


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Set aside. In a large bowl, whisk together the cake flour, baking powder, and salt. Set aside. In the bowl of a stand mixer with the paddle attachment, cream together butter, sugar, and both extracts until light and fluffy, about 5 minutes. Stop to scrape down the sides of the bowl as needed.


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Preheat the oven to 350°F. Combine Dry Ingredients: Combine the flour, baking powder and salt in a medium-sized bowl, then set the dry ingredient mixture aside. Cream Butter, Oil & Sugar: Cream the butter, oil and sugar in a large mixing bowl until light in color and fluffy, about 2-3 minutes.


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Next, frost using a white buttercream. Carefully layer a white or off-white sheet of fondant all over the cake. Top tip: a slightly thicker sheet will show less imperfections but be sweeter. Smooth the fondant to remove any little bubbles. Next, add the edges of the tuxedo jacket in a v-shape to the front.


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Con Poulos. Our special homemade berry compote takes an easy cake recipe from basic to standout. Prepare the compote up to two weeks in advance using fresh berries, a splash or two of orange juice, molasses, and brandy. Buy It: Glass Domed Cake Plate ($70, Williams Sonoma ) 15 of 17.


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This egg- and dairy-free chocolate cake recipe doubles down on the classic pairing of chocolate and orange, using the combination in both the crumb and the silky butterless buttercream frosting.


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Preheat your oven to 350°F/180°C and butter two 9-inch cake pans (8-inch would work too) that are at least 2-inch high. Line the bottoms with parchment paper. Combine the dry ingredients. In a medium bowl, sift together flour, baking powder, baking soda, and salt. In another medium bowl combine sour cream and milk.


a white cake with pink flowers and gold leaves

Preheat oven to 325 and butter and flour an 8×8″ square pan. In a bowl, beat the butter, oil, salt and vanilla with the sugar until very light and fluffy, 3-5 minutes. Add the egg whites one by one, allowing the first to fully incorporate before the second. Beat until very fluffy. Add the cake flour, baking soda and powder and buttermilk all.


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100+ Birthday Cake Images in 3 1/2 Minutes. These birthday cake ideas demonstrate how piping or adding colorful accents such as orchids, fruit, and even Barbie Dolls to your cake can make all the difference in creating a truly unique and beautiful birthday cake. Bright colors and a variety of shapes and sizes have become a more and more popular.


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Make the Cake Batter: In a medium bowl, whisk together the dry ingredients - flour, baking powder, baking soda, and salt. In a large mixing bowl, cream the softened butter for about 30 seconds, until creamy. Add the vegetable oil and cream together with the butter for 1 minute.


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Grease and flour 2 8-inch pans OR butter and line with parchment paper. In a large mixing bowl, cream together the butter, shortening, baking powder, sugar, salt and extracts until light and fluffy, about 6 minutes. Add the egg whties to the butter mixture one at a time, beating well after each addition. Stir 1/3 of the flour into the creamed.


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Instructions. Preheat the oven to 350°F and coat three 6x2-inch cake pans with oil-spray. Line the bottom of each pan with parchment paper, then coat with oil spray. Measure the cake flour, baking powder, baking soda and salt into a bowl. Whisk to combine, then reserve until needed.