cake, cake, and more cake!

Continually amazed by the creativity of the party planners, last month Extra-Ordinary Birthdays out did itself with the fantastic parties it threw for some very special youngsters and their families. This month, we partied in the jungle with Elmo and some super heroes.

As I mentioned in last month's post, I'm the first to over think a cake plan. This month, I focused on the details rather than stacking up layers of cake. The cake recipes I used can be found here and here. I used store bought frosting, but used food gel to bring the cakes to life.

birthday cake extravaganza!

As I continue to enjoy baking goodies for the fantastic parties Extra-Ordinary Birthdays provides for children and their families living in homeless shelters, this month was a Mickey Mouse, basketball, and princess extravaganza.

Pinterest is a great resource, which I used to find ideas for the My Little Pony cake and microphone cupcakes that were served at previous celebrations. Believe me, there were plenty of great photos on Pinterest for this batch of cakes.

The cake recipes I used can be found here and here. I used store bought frosting.

For the Mickey cake:

-Use a 8 inch round cake pan and a 8 by 8 square pan. From the square pan, you'll use a mold to cut out circles after the cakes have cooled. I made two Mickey cakes, so cut the square cake in half across the diagonal, cut out the "ear", and then cut the ear in half horizontally. 

-If you'd like your cakes to be more flat, use a parchment collar.

For the basketball cake

-Use gel food coloring for the main frosting, and chocolate frosting for the laces. I used a small Ziplock bag to pipe. See "let them eat cake" for more on food coloring and piping.

For the cupcakes:

-Again, used gel food coloring.

-Gave the frosting a twist by coloring some cream cheese frosting purple and piping it on top of the chocolate frosting. You can also swirl the frosting.

-See "champagne cupcakes" for tips on piping with a Ziplock.

champagne cupcakes with chocolate frosting

Adventures with Left Over Mimosa Champagne: Part II

Yield: 16 cupcakes
260 calories per cupcake
Active time: 5 minutes
Total time: 30 minutes

ingredients
1 box white cake mix (Or, you can make the cake from scratch.)
1 can frosting (Or, you can make the frosting from scratch.)
3 egg whites

1¼ cup champagne
1/3 cup vegetable oil

preparation
1. Preheat your oven to 350 degrees and line a muffin tin with liners.

2. In a large bowl, combine all the ingredients.

3. Using your hand mixer, beat on medium speed for 3 minutes.

4. Using a 1/4 measuring cup, pour the batter into the lined wells.

5. Bake for 25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

6. Remove the cupcakes from the muffin tin to cool.

7. Pipe the frosting onto the cooled cupcakes and cover with sprinkles, if desired. See step 6 of "chocolate bundt cake" for piping tips.

Original recipe found here.

strawberry cupcakes with meringue frosting

Sum-sum-summertime!

Complemented by Swiss meringue frosting, these fruity cupcakes are the perfect summer dessert!

Yield: 12 cupcakes
330 calories per cupcake
Active time: 20 minutes
Total time: 45 minutes

ingredients
the cupcakes
2/3 cup strawberries, fresh or thawed
1½ cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup milk, at room temperature
1 teaspoon vanilla extract
1/2 cup (1 stick) unsalted butter, at room temperature
1 cup sugar
1 egg, at room temperature
2 egg whites, at room temperature

the frosting
1½ cup sugar
1/4 teaspoon cream of tartar
1/8 teaspoon salt
1/3 cup water
2 egg whites
1 teaspoon vanilla extract

preparation
the cupcakes:
1. Preheat your oven to 350 degrees.

2. Line a muffin tin with liners.

3. Process the strawberries in your food processor or hand mixer, forming a chunky puree.

4. In medium sized bowl, whisk together the flour, salt, and baking powder.

5. In small bowl, combine the milk, vanilla, and 1/2 cup of the strawberry puree.

6. In your stand mixer bowl with the paddle attachment, cream the butter until light and fluffy. You may have to scrape down the sides of your bowl.

7. Gradually add the sugar and beat on medium high until well combined and fluffy.

8. Reduce the stand mixer speed to medium and slowly add the egg and egg whites, beating until blended, about 30 seconds. Do not over beat, as this will lead to sunken cake.

9. Add half of the flour mixture to the stand mixer bowl, beating on low to blend, about 15 seconds.

10. Add the milk mixture and remaining flour mixture, beating on low to blend, about 30 seconds. Scrape down the bowl, if necessary.

11. Divide the batter evenly among the 12 baking cups.

12. Bake for until cupcakes feel dry to the touch, about 22 minutes.

13. Remove the cupcakes from the muffin tin to cool.

the frosting:
14. Arrange your double boiler, or in my case, fill a pot 1/2 full with water and find a bowl that will sit comfortably on top and not drag in/touch the water. :)

15. Bring the water to a slow boil.

16. While you're waiting for the water to boil, combine all "the frosting" ingredients except for the vanilla extract, in the bowl.

11. Place the bowl over the pan and beat the mixture with your hand mixer for 7 minutes.

start

after 1 minute

after 2 minutes

after 3 minutes

after 4 minutes

after 5 minutes

after 6 minutes

after 7 minutes

12. Add in the vanilla and beat for about 2 minutes.

13. Set the frosting aside for 10 minutes to cool.

14. Fill your piping (or Ziplock) bag with the frosting.

15. Refrigerate for about 10 minutes.

16. Frost the cupcakes and garnish with sprinkles, if desired.

Other modifications

• Use rosewater, fruit juice, or (gasp) an alcohol like Bailey's instead of the 1/3 water called for in the frosting ingredients.

Original recipes found here and here.