Here are some of my favorite icing recipes and my Grandmothers cake recipe... of course you can buy boxed cake mix, but it is just as easy to make it yourself. We had a lot of fun baking our own home made cake...and decorating it with candy and sprinkles..
White cake recipe
Ingredients
1 1/2 cup(s) (3 sticks) unsalted butter, room temperature, plus more for baking sheet
3 cup(s) cake flour (not self-rising), plus more for baking sheet
2 teaspoon(s) baking powder
1 teaspoon(s) salt
2 1/4 cup(s) sugar
1/2 teaspoon(s) pure vanilla extract
1 cup(s) milk
8 egg whites
Directions
Preheat oven to 350 degrees. Butter and flour a 12-by-18-by-1-inch rimmed baking sheet, tapping out any excess flour; set aside.
In a medium bowl, sift together flour, baking powder, and salt; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat butter and 2 cups sugar until light and fluffy, 3 to 4 minutes, scraping down sides of the bowl as needed. Beat in vanilla. With mixer on low speed, add flour mixture in three parts, alternating with the milk and beginning and ending with the flour; beat until just combined. Transfer mixture to a large bowl; set aside.
In the clean bowl of an electric mixer fitted with the whisk attachment, beat egg whites on low speed until foamy. With mixer running, gradually add remaining 1/4 cup sugar; beat on high speed until stiff, glossy peaks form, about 4 minutes. Do not overbeat. Gently fold a third of the egg-white mixture into the butter-flour mixture until combined. Gently fold in remaining egg-white mixture.
Transfer batter to prepared baking sheet and smooth batter evenly with a spatula or back of a spoon. Transfer to oven and bake until a cake tester inserted in the center comes out clean, about 35 minutes. Transfer to a wire rack and let cool 10 minutes. Invert cake onto rack, then reinvert and let cool completely.
Tips:
Eggs and butter/margarine should be at room temperature.
Preheat your oven
Grandma's trick for a delicious moist cake...underbake them just slightly!
My kids and their Grandpa baking a home made cake:
Chocolate Cake recipe:
Ingredients
1 1/2 cup(s) (3 sticks) unsalted butter, softened, plus more for pans
3/4 cup(s) unsweetened Dutch-process cocoa powder, plus more for pans
1/2 cup(s) boiling water
3 cup(s) sifted cake flour (not self-rising)
1 teaspoon(s) baking soda
1/2 teaspoon(s) salt
2 1/4 cup(s) sugar
4 large eggs, lightly beaten
1 tablespoon(s) pure vanilla extract
1 cup(s) whole milk
Mrs. Milman's Chocolate Frosting
Directions
Preheat oven to 350 degrees. Butter three 8-inch round cake pans. Line bottoms with parchment; butter parchment. Dust with cocoa powder; tap out excess. Set aside. Sift cocoa powder into a medium bowl; whisk in boiling water. Set aside to cool.
Sift together flour, baking soda, and salt into a large bowl; set aside. Put butter into the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until creamy. Gradually mix in sugar until pale and fluffy, 3 to 4 minutes. Add eggs, a bit at a time, mixing well between each addition; mix until well blended. Mix in vanilla.
Whisk milk into reserved cocoa mixture. With mixer on low speed, add flour mixture to butter mixture in 3 batches, alternating with the cocoa mixture.
Divide batter evenly among prepared pans; smooth tops with an offset spatula. Bake, rotating pan halfway through, until a cake tester inserted into centers comes out clean, 35 to 45 minutes. Let cool in pans on wire racks 15 minutes. Turn out cakes onto racks; remove parchment and re-invert. Let cool completely.
Using a serrated knife, trim tops of cakes to make level. Place four strips of parchment paperaround perimeter of a serving plate or lazy Susan. Place the first layer on the cake plate. Spread the top of the first layer with 1 1/2 cups of frosting. Place the second layer on top and repeat process with another 1 1/2 cups of frosting. Place the remaining layer on top of the second layer, bottom side up. Spread entire cake with remaining 3 cups frosting.
Cream cheese icing:
Ingredients
2 (8 ounce) packages cream cheese, softened (I use low fat cream cheese)
1/2 cup butter, softened (I use low fat margarine)
2 cups sifted confectioners' sugar
1 teaspoon vanilla extract
Directions
In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar. Store in the refrigerator after use.
Cooked Chocolate Frosting:
Ingredients
1 cup(s) milk (I use skim milk)
3 tablespoon(s) flour
1/8 teaspoon(s) salt
8 ounce(s) of either 62 percent dark chocolate or white chocolate
1 cup(s) (2 sticks) butter (I use low fat margarine)
1 1/2 cup(s) confectioners' sugar
2 tablespoon(s) cocoa, (for white chocolate frosting, omit cocoa)
1 teaspoon(s) vanilla extract
Directions
Whisk 1 cup milk, 3 tablespoons flour, and 1⁄8 teaspoon salt in a small saucepan over medium heat until the mixture thickens and begins to bubble -- 1 to 2 minutes. Transfer to a small bowl and let cool.
Melt 8 ounces of either 62 percent dark chocolate or white chocolate. Set aside to cool.
Beat 1 cup butter, 1 1/2 cups confectioners' sugar, and 2 tablespoons cocoa (for white chocolate frosting, omit cocoa) together until light and fluffy. Beat in the cooled chocolate and add milk mixture and 1 teaspoon vanilla extract (dark chocolate frosting only) until smooth and fluffy. Use immediately.
Butter cream frosting:
Ingredients
1 1/2 cup(s) butter, softened
5 teaspoon(s) fresh lemon juice
1 teaspoon(s) vanilla extract
1/2 cup(s) confectioners' sugar
Directions
Beat the butter (cut in 1-inch pieces) until smooth. Add the lemon juice, vanilla extract, and confectioners' sugar, scraping down the sides of the bowl occasionally, and continue to beat on medium-high until smooth and fluffy.
Vanilla Cream Cheese Frosting
Ingredients
1/2 cup(s) (1 stick) butter (no substitutions), softened
1 package(s) (8-ounce) cream cheese, softened
2 teaspoon(s) vanilla extract
1 package(s) (16-ounce) confectioners' sugar
Directions
In large bowl, with mixer at medium-high speed, beat butter, cream cheese, and vanilla 2 minutes or until light and fluffy. Reduce speed to low. Beat in confectioners' sugar until blended. Increase speed to medium-high; beat 2 minutes or until light and creamy.
Here are pictures of some of the cakes we decorated at the MOPS meeting. I think they are really cute and perfect for a themed kids birthday party!
I also learned that you can bake the cake ahead and freeze it. Then hen you are ready to cut and decorate it you cut the frozen cake which will make much cleaner edges and is way easier to cut. The frosting goes on much easier and smoother onto a frozen cake, too. The same applies to cup cakes.. freeze them before frosting the cup cakes!
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