#cakeideas

dcheming's profile picture

Made myself a Jelly Cat Birthday Cake 🍰🍓 Quick Recipe Below ⬇️ Jelly Cat Cake Makes 2 - 3, 6” cake pans *Note: I used store bought items instead of making it all from scratch due to time constraints. Ingredients: * 1 box Betty Crocker Super Moist French Vanilla * 4 eggs * 1 cup milk * 1/2 cup sugar * 1/2 cup sour cream * 1/2 cup salted butter (melted) * 1 Tbsp vanilla (I prefer vanilla bean paste) * 4lb Wilton’s Decorating frosting * Black food dye * Brown food dye * Strawberries Directions: 1. Preheat oven to 350 degrees F. 2. Mix all together until blended 3. Grease 2, 6” baking pans with butter and a thin dusting of flour 4. Put batter into cake pans about 3/4 full. 5. Bake for 25-35 minutes until cakes are set and browned. 6. Remove from oven. Let cool in pan for 10 minutes. Then flip over and remove from cake pan. 7. Before the next step, if you need to level your cakes, do it now. 8. After 15 minutes wrap with two layers of plastic wrap and put in your freezer for at least an hour or overnight (store in freezer for no more than 5 days). (If overnight remove an hour/30 minutes to thaw before frosting). You want it cold and stiff. Not completely frozen. 9. In a stand mixer whip up your frosting. Keep two small amount to the side to add a black dye and a brown dye to. 10. Frost the cakes to your liking! I used a large circle frosting tip for the main white icing, a small circle frosting tip for the black eyes and smile, and a half serrated frosting tip for the legs. 11. Slice the strawberries in half and place on top. 12. Put in the fridge to keep the shape. #jellycatcake #birthdaycake #jellycat #cakeideas #baking

Danielle

78,600 views • 6 months ago

sugarandsparrow's profile picture

COCONUT CAKE (recipe below) 🥥🎂 this cake is so moist and fluffy, has just the right amount of coconut flavor, and is a year-round favorite at my house! I paired it with Coconut Cream Cheese Buttercream for Easter and also use it as the base of the Almond Joy Cake on pg. 177 of my book 😍 ⁣ ⁣ COCONUT CAKE⁣ YIELD: 3 6-inch layers or 2 8-inch layers⁣ ⁣ INGREDIENTS: ⁣ 3 Cups (315g) sifted cake flour⁣ 2 tsp baking powder⁣ 1/2 tsp baking soda⁣ 1 tsp salt⁣ 1 Cup (226g) unsalted butter, room temperature⁣ 1 1/2 Cups (300g) granulated sugar⁣ 5 large egg whites, room temperature⁣ 1/3 Cup (76g) sour cream, room temperature⁣ 2 tsp pure vanilla extract⁣ 1 tsp coconut extract⁣ 1 Cup (240ml) canned full-fat coconut milk, room temperature⁣ 1 Cup (78g) shredded sweetened coconut⁣ ⁣ INSTRUCTIONS:⁣ 1. Preheat the oven to 350°F/177ºC. Grease and line three 6-inch (15cm) or two 8-inch (20cm) cake pans.⁣ 2. Whisk together the sifted cake flour, baking powder, baking soda, and salt. Set aside.⁣ 3. In the bowl of your stand mixer fitted with the paddle attachment (or using a hand mixer + large bowl), beat the butter on high for 2 minutes until light and creamy. Add the sugar and beat on medium-high for 2 minutes. Scrape down the bowl and paddle as needed. Turn the mixer to low and add the egg whites one at a time. Mix until well combined. Add the sour cream, vanilla, and coconut extract and mix for one minute on high.⁣ 4. Add the dry ingredients all at once and mix on low until just combined, then continue mixing while you add the canned coconut milk in a slow, steady stream. Mix until smooth, then fold in the shredded coconut.⁣ 5. Pour the batter evenly into the prepared cake pans and bake for 35-40 minutes, or until a toothpick inserted comes out clean.⁣ ⁣ Full recipe + frosting flavor ideas at (also linked in my bio) ✨⁣ ⁣ ⁣#coconutcake #coconut #cakedecorating #creamcheesefrosting #cakes #cakelovers #cakesoftiktok #buttercreamcake #layercake #cakeideas #bakedfromscratch #baking #satisfyingfood #anyonecancake

Sugar & Sparrow

351,600 views • 3 years ago