Cakes and Berries

Nothing puts a smile on a childs face like viewing their birthday cake for the first time. And lets face it, few things out there are as satisfying for us mothers either.

Decorating a special cake for your child can be so much fun. For our girls, whimsical themes and gelati colours are in order, and for our boys, bright, bold and colorful is all it takes to make a little man smile.

But what icing is best for the type of cake you want to create?

I categorize icing into 5 main types, and each one has its place in the cool cakes for kids arena. Understanding the types if icing will help you successfully plan your groovy cake design and save you a lot of heartbreak.

#1: Buttercream

Buttercream icing is a combination of softened butter, fine sugar and some sort of liquid flavor and coloring. It is essential to use a fine sugar when making buttercream icing as it melts very easily and importantly, contains small amounts of cornstarch which helps to stabilize the icing…This also explains why it doesn’t taste so good in coffee!

Buttercream icing is so easy to work with as it’s smooth consistency makes it so suitable for use with piping bags. It is the perfect icing for little cupcakes as you can get it through the piping bag tips with only one hand, allowing you to hold and manoeuvre the cupcake with the other.

#2: Ganache

Ganache is a fancy French term that simply means chocolate melted with heavy cream. When warm you can pour it over the cake for a gorgeous shiny glaze, just watch your chocolate loving child’s eyes pop from their little faces as they peer over the counter top as you do this, its so cute. Ganache is so versatile, you can use it as a chocolate sauce for a pudding, dip strawberries in it, or just lick it off the spoon. You can make ganache into a frosting if you chill for a bit then beat it till fluffy, perfect for layer cakes.

Best of all though, make sure that you pop a tiny bit of the ganache into the fridge for later. Once it has chilled you can scoop out little spoonfuls, roll into balls and dip into melted chocolate for yummy after party truffles just for you.

#3: Glaze

Glaze is the simplest of icings. It is simply some fine sugar, melted over boiling water with a little bit of liquid flavour, usually fruit such as a squeeze of lemon or scoop of passion fruit. It forms a very thin liquid consistency and is simply drizzled over the cake to form a hard crust when it cools. i love the way it cracks when you bite into it, yum.

#4: Royal Icing

Royal icing is one of the most commonly used icings in cake decorating, it contains powdered sugar, egg whites and liquid. Its consistency should be similar to pancake batter and needs to flow easily in order to work it through a piping bag. You need to be quite confidant with your icing skills when using royal icing though as it sets very quickly.

#5: Fondant Icing

When it comes to really groovy cake designs fondant icing is my personal favourite due to its amazing versatility. You can make some seriously cool cakes with this as once made it is rolled out like pastry allowing you to cover cakes of all shapes and sizes. You can cut out shapes with cookie cutters, you can dye or even paint it with liquid food coloring, and as such the possibilities are endless. Fondant icing can be tricky though, sometimes having the tendency to sweat, so working at the right temperature is really important.

Now that you understand these 5 simple icing categories go and plan your groovy cake that will put a smile on your child’s face, and the Best Mum on the Planet award on your forehead. Enjoy!

Top the cake with 21 candles: A traditional cake can be topped with 21 candles or two candles in the shape of a 2 and a 1. This leaves plenty of room and emphasizes the wonderful flavor the birthday celebrant looks forward to all year. Fill between layers with a favorite flavor like strawberry. Blowing out 21 lit candles is a whole new experience and can be fun to watch. After that, even a 21 year old, realizes they’re getting old.

Make the cake in the shape of the numbers for 2 and 1: Everyone loves cakes made in special shapes. Large numerals made of cake really say it. Years later, it will be easy to tell what birthday it was from the photos. Since a great deal of the cake will be cut away to make the numbers, you should use a full sheet pan or two half sheet pans. Make sure you have plenty of frosting ready because the cut sides of the numerals will gobble it up like crazy.

Make the cake in the shape of wine bottles or a beer mug: 21 is the legal age for drinking. I don’t promote drinking, but a cake in the shape of a wine bottle or beer mug can be fun for the right person. The shape may have to be oversized to have enough to serve party guests. The label on the wine bottle provides an opportunity for some humor. You can use the year of birth as the vintage and a play on the birthday celebrant’s name as the name for the wine. Some wine glasses with ribbons can be set nearby to share a toast. Serve sparkling cider to those under 21 at the party.

Make the cake in the shape of a car: Driving is important to a 21-year old. A cake in the shape of his or her favorite car is a great way to celebrate. Use at least two layers, one for the body of the car and a smaller one for the passenger compartment. Tires are easy if you use dark chocolate cookies frosted and pressed on the side of the car (cake) body. Silver or black are very difficult frosting colors for the car body. Use wild colors like hot pink or lime green for the car body frosting and have fun. The glass in the windows can be done with light blue frosting and a few white highlights to indicate reflections. Very little detail is needed to make it look like a car once you have the basic shape and wheels. Soon your 21 year old will be driving away with a tasty piece of cake. Have fun!

Planning a cake for a baby shower can be a lot of fun. However, if you don’t feel like the creative type then this can be frustrating. By carefully planning the theme and thinking of the baby shower cake inscription first you can usually come up with a fun idea for decorating a cake.

Below are some ideas that will help you in picking the perfect baby shower cake. Keep I mind this is just a list of some of the most popular baby shower cake ideas. The possibilities are limitless and hopefully the list of ideas below will spark your imaginations and ideas and you will come up with your own creative ideas for making a unique baby shower cake.

Winnie The Pooh Baby Shower Cake
This one doesn’t need much explanation except that Winnie the Pooh is one of the most popular baby shower themes around. The only decision you have to make is if you want the Classic or Modern Version of Pooh. Either way you can end up with a great looking cake. It is pretty easy to bake a cake and then cut the shape to look like Winnie the Pooh and the frost it to match.

Belly Baby Shower Cake
This one is also pretty self explanatory but can be a fun idea. Again you bake a cake and shape it like a mommy’s pregnant belly. You can then frost and decorate accordingly.

Baby Shower Gift Cake
Here is another fun free idea for a baby shower cake you can easily make at home. For this one just use a square pan and then frost it to look like a present. You can get as details as you want with this cake. Adding more ribbon (from frosting) and fancy wrapping paper (from frosting again) you can really add some special touches to a baby shower gift cake.

Gift Basket Baby Shower Cake
This one is closely related to the idea above. The main difference is the shape is a gift basket instead of a gift. It is becoming more common for people to give gift baskets at baby shower then straight gifts. Therefore this trend can be reflected in the cake decoration by making a baby shower gift basket out of the cake.

Rubber Ducky Baby Shower Cake
Here is a more creative shower cake for a baby or you might just say it is weird. However, a very popular theme for baby showers is a rubber duck. Therefore a rubber ducky baby shower cake fits well alongside this theme. Again this cake is pretty easy to make. You simple cook a big rectangular cake and then cut and shape the outside of the cake into the shape of a duck. Frost it with some yellow frosting and viola you have a rubber duck baby shower cake.

Boat or Noah’s Ark Baby Shower Cake
Again these might both sound pretty unusual as ideas for a cake. However, as people try harder and harder to fit the cake decorating in the decorations and theme of the party it makes sense to try a cake that fits as well. Typically, as stated above, baking a boat baby shower cake or a Noah’s ark cake is no harder then baking your standard everyday plain Jane cake. The only difference comes in the decorating and frosting part of it. These are two popular ideas for cake decorating because they are two popular baby shower themes so it makes sense.

These are just a few of the more popular ideas for baby shower cake decorating ideas. There are a lot of other things that can be done and you are only limited to your time and budget. Hopefully these will spur on a few ideas for you to make your own creative or unique baby shower cake and have lot of fun finding ideas to decorate it.

Coffee cake doesn’t have to be dull. This recipe makes two cakes, with a great filling. Sometimes, you just have to indulge.

Cake
4 1/2 cups sifted all-purpose flour 2 envelopes active dry yeast 3/4 cup dairy sour cream 1/2 cup butter or margarine, softened 1/4 cup water 1/2 cup sugar 1/2 teaspoon salt 1 teaspoon lemon rind 2 eggs 1 egg white 1 tablespoon sugar 1/4 cup chopped nuts
Filling
1 8-oz package cream cheese, softened 1/4 cup sugar 1 egg yolk 1 tablespoon sour cream 1/2 teaspoon vanilla 1/2 cup dark seedless raisins 1/2 cup chopped walnuts

Mix one and a half cups of the flour with the yeast (note: yeast is not dissolved) in a large bowl. Combine the sour cream, butter, water, sugar, salt and lemon rind together in a small saucepan. Heat until very warm but not scalded, stirring constantly. The butter or margarine does not have to melt.

Add sour cream mixture to the flour mixture with the eggs. Beat with an electric mixer a low speed for half a minute, then at high speed for another three minutes.

Stir in two more cups of flour to make a very soft dough. Turn out onto a lightly-floured board and knead until smooth and elastic, using the remaining flour on board for kneading.

When all kneaded and the dough is not sticky, about ten minutes, place dough in a large greased bowl and turn over to coat all sides. Cover with a clean towel and let rise in a warm, draft-free place, until doubled in bulk, about one and a half hours.

While the dough rises, make the filling. Beat the cream cheese, sugar, egg yolk, sour cream, and vanilla until smooth in a small bowl. Add the raisins and walnuts and stir until combined.

After the dough has doubled, punch it down and knead a few times. Roll the dough out into an 18 by 16 inch rectangle. Spread evenly with cheese filling, then roll up jelly-roll fashion. Cut into two even pieces. Place each half, seam side down, on a lightly greased cookie sheet.

Make cuts, 1-1/2 inches apart, along one side of each roll from the the outer edge to the center. Repeat on the other side, spacing the cuts halfway between the ones on the other edge.

Turn each piece slightly on its side. Let rise again until double in bulk, about forty minutes. Brush with the egg white and sprinkle with the tablespoon of sugar and the chopped nuts.

Bake about thirty minutes, or until golden and the loaves give a hollow sound when tapped. Remove from the sheets to wire racks. The cake can be served warm or cold. Cake can be re-heated. wrapped in heavy foil, in a 350-degree oven for fifteen minutes.

If you are looking for a fantastic birthday cake recipe, you may want to consider something a little different. Not only will your guests be impressed, but your party will be special!

The following recipe is different, although not too off the wall. It’s still classified as “chocolate cake” perfect for any cake lover. It’s absolutely fantastic for a change from normal, often dry birthday cake. Making your birthday party and cake extra special!

Chocolate Cake Recipe:
SOUR CREAM CHOCOLATE CAKE & FROSTING

–CAKE:–

2 c. flour
2 c. sugar
1 c. water
3/4 c. sour cream
1/4 c. shortening
1 1/4 tsp. salt
1 tsp. vanilla
1/2 tsp. baking powder
2 eggs
4 oz. unsweetened chocolate, melted

–FROSTING:–

1/3 c. butter
3 oz. unsweetened chocolate, melted
3 c. confectioners sugar
1/2 c. sour cream
2 tsp. vanilla

Cake Directions: Preheat oven to 350 degrees. Grease and flour a 13 x 9 inch oblong pan. Measure all cake ingredients into large mixing bowl. Mix 1/2 minute on low speed, scraping bowl constantly. Beat 3 minutes at high speed, scraping bowl occasionally. Pour into pan and bake 40 to 45 minutes.

Frosting Directions: Mix butter and chocolate thoroughly. Blend in sugar. Stir in sour cream and vanilla. Beat until smooth.

Enjoy the cake and the birthday party!

Whether you make it yourself or buy it from your local supermarket, rolled fondant icing is the icing of choice choice for wedding cakes and for other “special occasion” cakes. Drying to a smooth matt porcelain finish, it is suitable for cakes of all shapes and provides the ideal base for the most intricate or simplest of decoration.

Fondant icing is a soft sugar-based icing that is generally rolled out to a thickness of about 1/4 inch, layed over the cake and smoothed and pressed into place before being trimmed for a perfect fit.

Despite the fact that fondant cake decorations are ideal for a wedding cake, fondant icing is not always easy to work with so here are a few tips to help you get that perfect result.

Tip 1. Fondant icing should be stored in a plastic bag (or covered in a non-permeable plastic wrap such as Sara wrap) and placed in a tightly sealed container to prevent it from drying out. Fondant icing should also be kept at room temperature and should not be put in the refrigerator. If the icing dries out and harden it can often be revived by popping it into a microwave oven for a few seconds and then kneading it back to life.

Tip 2. Fondant icing dries out very fast and should be applied to the cake quickly (within no more than 5 minutes) after it has been rolled out. Once fondant icing is applied, the cake can be stored without problem for several days at room temperature.

Tip 3. In the case of cakes with a number of tiers, each tier should be iced individually before assembling the cake. It is also advisable, when the final design allows, to store the tiers separately and to assemble them when the cake is needed.

Tip 4. For that truly professional looking finish, and to cover any rough edges, make a decorative border to go around the cake and, particularly, to cover the join between adjoining tiers.

Tip 5. Fondant icing should always be used at room temperature.

Tip 6. For a smooth and flawless result, ensure the working surface, rolling pin and hands are both clean and lint free. jewelry on your fingers or wrists, long hair, long fingernails and fluffy clothing could all cause problems.

Tip 7. A “crumb coat” (a thin layer of icing) should be applied to the cake before the fondant is added. This produces a tacky surface for the fondant icing to stick to.

When contemplating the quantity of fondant icing involved try to allow for having too much icing rather than too little, as leftover icing can be stored and used at a later date.

As a guide, for 3 1/2 inch high cake layers a 12 inch diameter round cake will need about 3 pounds of icing, while a 8 inch diameter square cake will need about 2 1/2 pounds of icing.

For some people fondant cake decorations, in spite of their marvellous appearance, are somewhat bland and this can be solved by adding flavoring, often accompanied with coloring. There are many flavorings available and typically to flavor one pound of icing you can add 1/2 cup of dried, shredded and sweetened coconut, 3 to 5 drops of oil of peppermint or 1/3 cup of hazelnut or peanut butter.

The sweetest and the most special thing for a child’s birthday party is the luscious cake. True that there can be plenty of presents but the center of attention for all the visitors is the catching and colorful cake placed at the middle of the banquet. In other words, if there is one factor that you should put much effort and priority into it is the choice of the birthday cake.

The character of Dora the Explorer is one of the ideal themes for a birthday cake. This will certainly catch the attention of every child who will have a chance to attend the party. They will utter “Dora, that’s my favorite!” while seeing a big smile glued on their faces.

According to most of the party coordinators, it is better to choose a birthday cake design that follows a cartoon character pattern. More than the taste is the shape and color of the cake that will become the child’s favorite.

Below are some of the reasons for choosing Dora the Explorer’s birthday cake:

1. Dora’s cake has immense attraction for the kids.

This is the character suited for all times and ages. Cinderella or pirate Cakes are already common. Sometimes, the kids also look for something new and right now Dora is the most famous. Once the kids saw the cake placed on the table, they can have fun in talking about it with their peers. At least, the celebration will be more interesting on their part because of Dora.

2. Dora’s cake is meaningful.

Children love the character of Dora because of her unending quests and adventures. The bottom line for all her adventure is to render help to her needy friends as well as animals. It is apparent because for each adventure is the coupled challenge that they need to pass through. Unless they will surpass the level, they cannot be able to reach their goal.

3. Dora’s cake is decorated well.

Cake decorators based their design on a particular scene of Dora’s exploration. This is generally done to the top and the sides of the cake. It is more advisable to decorate the cake in accordance with the favorite color of the celebrator. In the same manner, the table where the cake should be placed must also be decorated suitably to keep a harmonious ambiance.

4. Dora’s cake is affordable.

Of course, the price of the cake varies on the volume and design. It will cost you more if you will request for numerous accentuations that will be designed on the cake. So far, parents find the value of the cake affordable and it meets every pocket’s needs.

5. Dora’s cake is the children’s choice.

This can be the last but the best reason for choosing Dora the Explorer cake. If you want to confirm this claim, you can ask around from a group of kids on the type of cake they mostly prefer. The cake sellers also prove this because of the increasing demand for Dora’s cake.

Make the birthday of your child extra special. Besides the idea of buying a piece of cake from the stores, you can also create your own version of Dora’s cake. Check on the recipe found in the Internet and scramble your own flavored Dora cake. Taste the fun. Taste Dora’s adventure and make your kid the happiest on her birthday.

One of the biggest complaints we diabetics have about cakes, is that they are so dry. Baking without sugar is a challenge as things don’t brown well without sugar and they are too dry without sugar. I took a great recipe I had for Mandarin Orange Cake and tweaked it until I came up with a diabetic version that is moist and pleasing to the palate.

By adding Stevia*, you add some extra sweetness. Stevia is rather expensive but two packets is all you need. The addition of mayonnaise adds moisture and texture. When you remove the cake from the oven and ***** it with a fork, be generous with the picks. This allows the wonderful sauce to run into the cake, thus increasing the moisture. Even my husband, who hates anything made without sugar, ate two or three pieces of this cake. My sixteen-year-old grandson loved it, too.

DIABETIC’S MANDARIN ORANGE CAKE

CAKE:

1 cup Splenda granular + 2 packets Stevia
1 cup flour
1 tsp soda
1/2 tsp salt, optional
1 tbsp mayonnaise
11 oz can Mandarin oranges

Topping:

1/4 cup + 2 tbsp Splenda Brown Sugar Blend
2 1/2 - 3 tbsp butter
3 tbsp milk

To make the cake: Drain oranges and rinse with tap water; draining again. Put egg in a large mixing bowl and break it up with a fork. Add Splenda and mix well. Add Stevia, flour, soda and salt, if desired. Mix all together to blend. Add mayonnaise and oranges. Beat on low speed with an electric mixer for 3 minutes. Spray an 8×8-inch square pan with nonstick cooking spray. Pour batter into pan and bake at 350 degrees for 30 minutes or until a toothpick inserted in the center comes out clean. Remove from oven. Using a fork, puncture all over the top of the cake. Pour hot topping over the cake. Serve warm.

To make the topping: Combine all topping ingredients and bring to a boil in a small saucepan. Pour at once over the hot cake.

Note: Add 1/2 cup chopped pecans to the cake batter before baking, if desired.

*Stevia is a great sugar-free product. It is not readily available but can usually be found in health food stores and/or pharmacies.

Enjoy!

For diabetics or others watching their sugar-intake, here are three great cake ideas. And the best part is that non-diabetics will also enjoy these tasty treats. No need to make a diabetic cake and a regular cake when you serve these recipes. These cakes are great for children who are diabetic or are on sugar-restricted diets,too. Try our Tasty Pineapple Cake, Banana Split Cake or Peach Cake today and give your family and friends a no-sugar-added treat.

TASTY PINEAPPLE CAKE

1/2 cup salt-free butter

2 1/4 cups Equal Sugar-Lite, divided

2 eggs or 1/2 cup egg substitute

1 1/2 cups flour

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/2 cup fat-free milk

4 slices unsweetened canned pineapple, drained on a paper towel

non-stick vegetable cooking spray

1/2 cup unsweetened pineapple juice

Preheat oven to 350 degrees. Spray a 6-cup Bundt pan with cooking spray and set aside.

In a large mixing bowl, combine butter and 2 tablespoons Equal until light and fluffy. Add remaining Equal, except for 1 tablespoon. Add eggs, 1 at a time, beating well at medium speed of an electric mixer. Combine flour, baking powder, baking soda, and salt. Add to the creamed mixture alternately with milk, beginning and ending with the flour mixture. Beat at low speed after each addition. Cut pineapple into 1/2-inch pieces and gently fold into the batter. Spoon batter into the prepared Bundt pan. Tap down to remove air bubbles. Bake 45-50 minutes or until a wooden toothpick inserted in the center comes out clean.

While cake is baking, combine pineapple juice and the reserved 1 tablespoon Equal. Stir well to be sure Equal is dissolved. When cake is removed from the oven, immediately pour mixture over the cake. Let cake stand in pan for 5 minutes. Remove from pan and cool on a wire rack.

12 servings. Each serving equals about 130 calories, 17 g carbs and 3 g protein

BANANA SPLIT CAKE

Crust: 2 cups graham cracker crumbs

1 stick unsalted butter, melted

Filling: 3 small pkgs sugar-free vanilla pudding mix

3 cans fat-free evaporated milk

Topping: 2 medium bananas, sliced

1 large can crushed pineapple in its own juice

1 carton sugar-free whipped topping

3 tbsp chopped walnuts or pecans

3 tbsp sugar-free chocolate syrup (I recommend Russel Stover brand)

Mix pudding and milk together until thickened. Chill in the refrigerator while making the crust. To make crust, mix graham crackers and butter together and press onto the bottom of a 9 x 13-inch pan. Remove filling from refrigerator and spread over top of crust. Add topping ingredients one at a time in the order listed. Refrigerate until serving time.

PEACH CAKE

1 box sugar-free white cake mix

1 1/4 cups water

1/3 cup canola oil

3/4 cup egg substitute

1 small box sugar-free peach gelatin

Preheat oven to 350 degrees. Lightly spray a 9×13-inch baking pan with non-stick vegetable spray. In a large mixing bowl, beat together cake mix, water, oil, egg substitute and dry gelatin with electric mixer, on low speed, about 30 seconds until blended. Increase speed to medium and beat two minutes longer. Pour batter into prepared pan. Bake 35-40 minutes until lightly browned and a toothpick inserted in the center comes out clean. Remove from oven and cool until barely warm. Lay a fancy paper doily on top of cake and sprinkle with sugar-free powdered sugar to decorate.

To make sugar-free powdered sugar:

Put 3/4 cup of Splenda Granular and 2 tablespoons cornstarch in a blender and blend until it is a very fine powder. 0 grams of sugar and only 4 carbs per tablespoon.

Enjoy!