Best 3 Sylvias Birthday Cake Recipes
**Sylvia's Birthday Cake: A Celebration of Sweetness and Joy**
Indulge in the delightful flavors of Sylvia's Birthday Cake, a culinary masterpiece that embodies joy and celebration. This towering confection, adorned with layers of moist and fluffy sponge cake, is a true feast for the senses. Between each layer lies a blanket of luscious frosting, adding a velvety richness that complements the delicate cake perfectly. The exterior of the cake is a symphony of colors and textures, adorned with vibrant sprinkles, intricate piping, and perhaps even a touch of edible glitter. Sylvia's Birthday Cake is not just a dessert; it's an edible work of art that will steal the spotlight at any gathering. The article presents a collection of recipes that will guide you in crafting this extraordinary cake, from the perfect sponge cake base to the irresistible frosting and eye-catching decorations. Get ready to embark on a culinary adventure that will leave your taste buds dancing with joy.
SYLVIA'S RED VELVET CAKE
Steps:
- For the Cake:
- Preheat the oven to 350 degrees F.
- Grease and flour 2 (9-inch) cake pans. In a medium bowl or on a piece of waxed paper, sift together flour, cocoa, baking soda, baking powder, and salt; set aside. In a large bowl, cream together sugar and butter. Beat in eggs, 1 at a time. Alternately add flour mixture and buttermilk. Beat in food coloring and vinegar, then add vanilla. Spread the batter evenly in the pans.
- Bake for 20 to 30 minutes or until a wooden toothpick inserted into the center comes out clean. Turn out onto a rack to cool.
- For the Frosting:
- In a large bowl, combine the cream cheese and butter. Beat in confectioners' sugar until fluffy. Beat in vanilla. Stir in pecans. Use frosting to fill and ice cake.
- Slice and serve on individual plates.
SYLVIA'S RED VELVET CAKE
Make and share this Sylvia's Red Velvet Cake recipe from Food.com.
Provided by redbluewhiteyellow07
Categories Dessert
Time 55m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- For the CAKE:.
- Preheat oven to 350 degrees F. Grease and flour 2 (9 inch) cake pans. In a medium bowl or on a piece of waxed paper, sift together flour, cocoa, baking soda, baking powder, and salt; set aside. In a large bowl, cream together sugar and butter. Beat in eggs, one at a time. Alternately add flour mixture and buttermilk. Beat in food coloring and vinegar, then add vanilla. Spread the batter evenly in the pans. Bake for 20 to 30 minutes or until a wooden toothpick inserted into the center comes out clean. Turn out onto a rack to cool.
- For the FROSTING:.
- In a large bowl, combine the cream cheese and butter. Beat in confectioner's sugar until fluffy. Beat in vanilla. Stir in pecans. Use frosting to fill in between layers and ice cake.
Nutrition Facts : Calories 695.9, Fat 34.9, SaturatedFat 21.4, Cholesterol 146.3, Sodium 631.3, Carbohydrate 88.7, Fiber 0.9, Sugar 54.1, Protein 8.6
SYLVIA'S FRUITCAKE
This cake is especially appealing to those who do not care for even the best quality candied fruit. It is more dried fruits and nuts than cake.
Provided by Marian Burros
Categories dessert
Time 3h15m
Yield 1 six-pound cake
Number Of Ingredients 17
Steps:
- Grease the bottom and sides of an eight-cup souffle dish or a 9-by-5-by-3-inch loaf pan. Line with brown paper; grease the paper.
- Combine the walnuts, pecans, brazil nuts, dates, apricots, prunes, candied fruits, raisins and cherries in a large bowl. Sift the flour, baking powder and salt over the nuts and fruits. Toss lightly until well coated.
- Beat the eggs, sugar and vanilla in a medium-size bowl with an electric mixer until the mixture is fluffy and light. Pour over the nut mixture. Stir gently to combine.
- Fill the prepared dish or pan, pressing the cake mixture firmly. Bake at 275 degrees for about two hours. (If the top is browning too quickly, cover with buttered foil.)
- Remove the cake to a wire rack. Spoon one-quarter cup of brandy over the cake. Let stand one hour. Invert the cake and peel off the paper. Turn it right side up and let it stand on the wire rack until it is completely cooled. Place the wire rack in a shallow pan and spoon the remaining one-half cup of brandy over the cake.
- To store, wrap the cake in cheesecloth that has been soaked in brandy. Wrap in heavy-duty aluminum foil or store in tightly covered container.
Tips:
- Mise en place: Before you start baking, make sure you have all the ingredients and equipment you need. This will help you stay organized and avoid any scrambling.
- Use fresh ingredients: The fresher your ingredients, the better your cake will taste. If possible, use organic ingredients.
- Cream the butter and sugar together until light and fluffy: This will help to incorporate air into the batter, making your cake light and airy.
- Add the eggs one at a time: This will help to prevent the batter from curdling.
- Mix in the dry ingredients gradually: This will help to prevent the batter from becoming too thick.
- Do not overmix the batter: Overmixing can make your cake tough.
- Bake the cake in a preheated oven: This will help to ensure that the cake bakes evenly.
- Let the cake cool completely before frosting: This will help to prevent the frosting from melting.
Conclusion:
Sylvia's Birthday Cake is a delicious and festive cake that is perfect for any occasion. With its moist and fluffy texture, sweet buttercream frosting, and colorful sprinkles, this cake is sure to be a hit with everyone. Whether you are a beginner or an experienced baker, this recipe is easy to follow and will help you create a beautiful and delicious cake that everyone will love.
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