This is an extension to the first part of wonderful birthday cake recipes. Learn more creative birthday cakes down.
FIRST BIRTHDAY CAKE.
1 box yellow cake mix
1 cup mashed very ripe bananas (2 medium)
½ cup vegetable oil
¼ cup water
1 package (8 oz.) cream cheese, softened
1 container (6 oz.) French vanilla yogurt
Golden yellow gel or paste food color
½ cup cereal.
Heat oven to 350 degree F. (325 degree F for dark or nonstick pans). Grease with shortening or cooking spray bottom only of 1 (6-inch) round cake pan and place paper baking cups in 16 regular-size muffin cups.
In large bowl, beat cake mix, bananas, oil, water and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally until smooth. Place 1 3/4 cups batter in 6-inch round pan. Spoon remaining batter into 16 lined muffin cups. Bake round cake 35 to 40 minutes and cupcakes for 18 to 23 minutes or until toothpick inserted in cake comes out clean. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
In small bowl, beat cream cheese and yogurt on medium speed with electric mixer until creamy and smooth. Stir in the food color until mixture is desired color.
To frost and decorate cake, slice 6-inch round cake horizontally to remove rounded top. Place cake cut side down on plate. Frost top and sides with cream cheese frosting. Place 2 rows of cereal around the bottom edge of side of cake. Place 1 row of cereal around top edge of cake. In top center of cake, arrange cereal to form the number one.
Use remaining frosting to frost cupcakes. Top with cereal to decorate, if desired. Store cake and cupcakes in refrigerator.
PRINCESS DOLL BIRTHDAY CAKE.
2 boxes yellow cake mix
Water, vegetable oil and eggs called for on cake mix boxes
3 containers white frosting
Neon pink food color
1 fashion doll (11 1/2 inches tall)
Pink decorating sugar
Edible pink pearls.
Heat oven to 325 degree F. Grease 1 1/2-quart ovenproof bowl (8 inches across top) and three 8-inch round cake pans with shortening; coat with flour.
In large bowl, make cake batter as directed on boxes. Both boxes of cake mix can be made at one time; do not make more than 2 boxes, and do not increase beating time. Pour 3 1/4 cups batter into 1 1/2-quart bowl, and divide remaining batter among 3 pans (slightly less than 2 cups per pan).
Bake cake pans 23 to 30 minutes and bowl 47 to 53 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove cakes from pans and bowl. Cool completely, about 1 hour. Place cakes in freezer 45 minutes before cutting to reduce crumbs. Cut off rounded tops of cakes. Cut bowl cake in half horizontally. Cut 1 3/4-inch diameter hole in center of all 5 cake layers.
Spoon frosting into large bowl. Stir in food color until desired pink color. Place one 8-inch cake on serving plate; spread 1/3 cup frosting over top. Top with second 8-inch cake; spread with 1/3 cup frosting. Repeat with third layer; top with larger bowl cake layer, cut side up. Spread with small amount of frosting. Top with rounded bowl cake layer, cut side down. Trim side of cake if necessary to make a tapered “skirt.”
Spread thin layer of frosting over side and top of layered cake to seal in crumbs. Freeze cake 30 to 45 minutes to set frosting.
Spread frosting over cake as desired. Wrap hair and lower half of doll with plastic wrap. Insert doll into center of cake. Frost body of doll. Decorate with sprinkles and candy pearls as desired. Unwrap hair. Store cake loosely covered.
ELECTRIC GUITAR CAKE.
1 box yellow or food cake mix
1 cup water
½ cup vegetable oil
Tray or cardboard (19×11 inches), covered with wrapping paper and plastic food wrap or foil.
Frosting and decoration:
1 ¼ cups chocolate frosting
Black food color
2 ¾ cups vanilla frosting gel food color, as desired for guitar
4 pieces black licorice coil, uncoiled, or string licorice
4 small chewy fruit candies in desired color
6 chewy fruit-flavored gumdrops (not sugar coated) in desired color
2 candy-coated tropical fruit candies in desired color.
Heat oven to 350 degree F (325 degree F for dark or nonstick pan). Grease or spray bottom and sides of 13×9-inch pan. In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan. Bake as directed on box for 13×9-inch pan. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour. For easier handling, refrigerate or freeze cake 30 to 60 minutes or until firm.
Meanwhile, in medium bowl, mix chocolate frosting and black food color to make black frosting. In small bowl, mix 1/3 cup of the vanilla frosting and black food color to make gray frosting. Place gray frosting and 2/3 cup white vanilla frosting in separate resalable plastic freezer bags; seal bags. Cut small corner off each bag. In another medium bowl, mix remaining vanilla frosting and desired food color to make guitar color.
Using serrated knife, cut rounded top off cake to level surface; place cake cut side down on work surface. Cut cake as shown in template. Place cake pieces on tray as directed in template, attaching to tray with small amount of frosting.
Spread thin layer of guitar frosting over top and sides of guitar body to seal in crumbs. Spread thin layer of black frosting over top and sides of guitar neck and headstock. Refrigerate or freeze cake 30 to 60 minutes to set frosting.
Frost entire cake with same colors. If desired, place remaining black frosting in resalable plastic freezer bag and cut small corner off bag to pipe frosting. To extend guitar neck 1 to 2 inches onto body of guitar, pipe and fill in neck with black frosting. With white vanilla frosting, pipe and fill in contrasting design on body of guitar. On white design, pipe black rectangle about 1 inch from end of neck to create pickup. With gray frosting, pipe on frets, bridge and any additional accents as desired. For strings, add black licorice. Add small fruit candies at ends of strings. For tuning pegs, add gumdrops. For buttons on body, add tropical fruit candies. Store loosely covered.