Best 2 Marthas Birthday Cake Recipes
Indulge in a culinary journey with Martha's Birthday Cake, an exquisite confection that delights the senses with its elegant appearance and tantalizing flavors. This celebratory masterpiece features a moist and fluffy vanilla sponge cake, layered with velvety smooth chocolate ganache and adorned with a decadent chocolate glaze. The cake's delicate sweetness is perfectly balanced by the rich and creamy chocolate, creating an irresistible symphony of flavors. Whether you're a seasoned baker or a novice in the kitchen, Martha's Birthday Cake is sure to impress and satisfy your sweet cravings.
But the culinary adventure doesn't stop there. This article presents a delectable collection of recipes that complement the birthday cake, transforming your celebration into a feast for the senses. Delight your guests with the luscious Chocolate Mousse, a rich and airy dessert that offers a heavenly combination of chocolate and cream. For a refreshing touch, try the Lemon Blueberry Cake, a zesty and vibrant treat that bursts with citrusy flavors and the sweetness of blueberries.
If you're craving a classic dessert, the Vanilla Cupcakes are a delightful choice, adorned with colorful sprinkles and a creamy frosting that melts in your mouth. And for those who love a touch of nostalgia, the Retro Layer Cake takes you back in time with its charming presentation and irresistible flavors. With its detailed instructions and helpful tips, this article equips you with the culinary knowledge and skills to create a memorable and delicious birthday celebration.
AUNT MARTHA'S BIRTHDAY CAKE
She called this just another day cake- but she always loved this cake the best! Quick and easy and she didn't have to spend a lot of time on it!
Provided by Pat Duran @kitchenChatter
Categories Cakes
Number Of Ingredients 8
Steps:
- Cream butter and sugar until it resembles whipped cream. Add flavorings. Sift together the dry ingredients and add alternately with the milk. Beat well till light and puffy. Fold in the stiffly beaten egg whites. Pour into a 9-inch tube pan , lightly sprayed. Bake at 350^ to 375^for 45 minutes.( depending on your oven heat.)
MARTHA'S BIRTHDAY CAKE
This spectacular cake, created for Martha's birthday several years ago, has since made memorable appearances at company events.
Yield makes enough for one 8-inch layer cake
Number Of Ingredients 17
Steps:
- Preheat the oven to 350°F. Generously butter the inside of a 10-inch stainless steel bowl (4 1/2 to 6 inches deep). Dust with flour, and tap out excess; set aside. Into a medium mixing bowl, sift together flour, baking powder, and 1/4 teaspoon salt.
- In the bowl of an electric mixer fitted with the paddle attachment, beat butter, 2 cups sugar, and vanilla seeds on medium speed until light and fluffy, about 3 minutes, scraping down the sides of the bowl as needed. With the mixer on low speed, add the flour mixture in four parts, alternating with the milk and beginning and ending with the flour; beat until just combined. Transfer mixture to a large, wide bowl; set aside.
- With a clean bowl and whisk attachment, beat the egg whites and the pinch of salt on high speed until soft peaks form. Add the remaining tablespoon sugar, and continue to beat until medium-stiff peaks form, about 2 minutes. Whisk a third of the egg-white mixture into the butter-flour mixture to lighten, then use a rubber spatula to gently fold in remaining whites until just combined.
- Pour the batter into the prepared bowl, and smooth the top with an offset spatula. Bake, rotating bowl halfway through, until the cake is golden brown and a cake tester inserted in the center comes out clean, about 1 hour 40 minutes. (If the cake begins to get too dark, cover loosely with aluminum foil.) Transfer bowl to a wire rack to cool for 30 minutes. Invert cake onto the rack and let cool completely.
- Line a bowl slightly smaller than the cake with plastic wrap, leaving some overhang. Fit cake into bowl. Using a serrated knife, trim the bottom of the cake to make level. Invert cake onto a clean work surface or cake turntable. Using the serrated knife, cut cake horizontally into four layers of approximately the same height.
- Place the bottom (largest) layer on a cardboard round or serving plate. Brush the top liberally with Amaretto Simple Syrup. Using an offset spatula, evenly spread about 1 cup Almond Buttercream over the top, about 1/4 inch thick. Top with the next-largest layer, and brush with syrup. Spread apricot jam in an even layer over the top. Place the next-largest layer, and brush with syrup. Spread about 1/2 cup buttercream over the top. Place remaining (smallest) layer on top. Brush the surface of the entire cake with syrup. Spread about 1/2 cup buttercream over the entire cake in a thin layer. Cake can be made up to this point up to 1 day in advance; refrigerate, covered, until ready to proceed.
- Fill a pastry bag fitted with a large star tip (such as an Ateco #5) with Almond Swiss Meringue. Pipe stars to cover the entire surface of the cake, pulling up as you pipe to form points. Using a small kitchen torch, lightly brown the meringue all over. Let cake stand at room temperature until ready to serve, up to 6 hours.
- In the heatproof bowl of an electric mixer, combine egg whites, sugar, salt, and almond extract. Set the bowl over a pan of gently simmering water. Whisk constantly until the sugar has dissolved and whites are hot to the touch, 3 to 5 minutes. Using a rubber spatula, scrape down the sides of the bowl.
- Attach the bowl to the electric mixer fitted with the whisk attachment; mix on medium-high speed, about 2 minutes. Raise speed to high and beat until stiff, glossy peaks form, about 6 minutes. Use immediately.
- The cake is baked in a stainless steel bowl, which gives the cake a dome shape when inverted.
- After splitting the dome into four layers, almond-flavored buttercream and apricot jam are used to flavor alternating layers.
- The filled cake is given a crumb coat of buttercream before its final layer of piped meringue.
Tips:
- Proper Butter Softening: Ensure your butter is at room temperature; if it's too cold, it won't cream well, and if it's too warm, it will be difficult to handle.
- Creaming Butter and Sugar: Cream the butter and sugar together until light and fluffy. This incorporates air, which helps the cake rise and gives it a light and tender texture.
- Adding Eggs: Add eggs one at a time, beating well after each addition. This prevents the batter from curdling. If you add all the eggs at once, the sudden change in temperature can cause the butter to separate from the other ingredients.
- Alternating Dry and Wet Ingredients: To prevent over-mixing and a dense cake, alternate adding the dry ingredients (flour, baking powder, salt) and the wet ingredients (milk, vanilla) to the batter in three additions, beginning and ending with the dry ingredients.
- Mixing: Do not over-mix the batter. Over-mixing can develop the gluten in the flour, resulting in a tough and dense cake. Mix only until all the ingredients are combined.
- Baking Temperature: Bake the cake at the specified temperature in the recipe. Baking at too high a temperature can cause the cake to brown too quickly and burn, while baking at too low a temperature can leave the cake undercooked in the centre.
- Cooling: Allow the cake to cool completely before frosting. This will help prevent the frosting from melting and sliding off the cake.
Conclusion:
Martha's Birthday Cake is a classic and delicious cake perfect for any celebration. With its moist and fluffy crumb, rich and creamy frosting, and colourful sprinkles, it's sure to be a hit with everyone. Follow the tips above to ensure your Martha's Birthday Cake turns out perfect every time. Enjoy baking and enjoy the delicious cake!
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