35 celebration cake Recipes

cake flour, baking powder, salt, egg yolks, sugar, scalded milk, cooled, vanilla extract, unsalted butter, softened

yellow cake mix or 1 (510 g) package white cake mix, eggs (or as called for by your cake mix), oil (or as called for by your cake mix), water (or as called for by your cake mix), sweetened condensed milk (eagle brand preferred), frozen orange juice concentrate or 2 tbsp pineapple juice concentrate, thawed, grated orange rind, cream or 3 -4 cups vanilla frosting

cake, cake flour, unsweetened cocoa powder, baking soda, salt, baking powder, sugar, eggs, egg yolks, vegetable oil, sour cream, vanilla extract, semisweet chocolate chips, ganache, whipping cream, bittersweet (not unsweetened ) or semisweet chocolate, finely chopped, mousse, chilled heavy whipping cream, light corn syrup, bittersweet (not unsweetened ) or semisweet chocolate, finely chopped, assembly and serving, seedless raspberry jam, parchment or wax paper (for cake pans and two 4 1/2-inch-wide by 15 3/4-inch-long strips for chocolate decoration), bittersweet (not unsweetened ) or semisweet chocolate, finely chopped, baskets raspberries, cherries, basket small strawberries, basket blueberries, basket blackberries

cake flour (minus 2 tbsp), cocoa powder, superfine sugar, divided, egg whites (about 10 large eggs), cream of tartar, salt, vanilla extract, sugar, milk, vanilla extract or 1/2 tsp rum extract, sweetened flaked coconut, oranges, peel and pith removed and cut into sections

betty crocker supermoist white cake mix, water, vegetable oil, egg whites, betty crocker decors rainbow mix candy sprinkles, betty crocker rich & creamy vanilla frosting, different colors betty crocker decorating icing (in 4.25-oz tubes )

cake mix, ice cream ( i used approximately 1 gallon.), ice cream cones, cream cheese, karo syrup, coarse colored sugar or sprinkles, garnishes of choice ; ex: maraschino cherries, reeses pb cups, whipped cream.

cake, sugar, all-purpose flour, cocoa, baking powder, baking soda, salt, eggs, milk, vegetable oil, vanilla, boiling water, butter, melted, cocoa, sugar, milk, vanilla, raspberry all-fruit spread, fresh raspberries, candies, sprinkles

chocolate cake mix (regular size), instant chocolate pudding mix, eggs, sour cream, water, canola oil, semisweet chocolate, melted, butter, softened, sugar, baking cocoa, milk, semisweet chocolate, melted, fresh strawberries, hulled, semisweet chocolate, chopped, heavy whipping cream

all-purpose flour, granulated sugar, baking powder, baking soda, apple pie spice, salt, coarsely shredded carrot, coarsely shredded apple, cooking oil, eggs, chopped nuts, whipping cream, carton dairy sour cream, brown sugar, vanilla, coarsely crushed purchased apple chips, whole purchased apple chips (optional), cinnamon sticks (optional)

spice cake mix, canned solid-pack pumpkin, eggs, butter, softened, cream cheese frosting, caramel ice cream topping, pecan halves

egg whites, room temperature (about 12 to 14 large eggs), cake flour , stir before measuring, granulated sugar, divided, salt, cream of tartar, vanilla extract, almond extract, red white, and blue candy sprinkles (about 1 3/4 to 2 oz)

strawberry cake mix, cream cheese frosting, light blueberry pie filling, refrigerated

dried currants, sugar, water, dry sherry, recipe basic sponge cake, toasted slivered almonds, recipe creme anglaise, sweetened whipped cream, fresh mint sprigs, recipe from every day is a party , by emeril lagasse, with marcelle bienvenu and felicia willett, published by william morrow, 1999, milk, unsalted butter, eggs, sugar, bleached all-purpose flour, baking powder, salt, pure vanilla extract, recipe from every day is a party , by emeril lagasse, with marcelle bienvenu and felicia willett, published by william morrow, 1999, egg yolks, sugar, heavy cream, pure vanilla extract

angel food cake mix, frozen unsweetened mixed berries, thawed, frozen unsweetened sliced strawberries, thawed, raspberry gelatin, vanilla ice cream, heavy whipping cream, applesauce

betty crocker devil s food cake mix, chocolate flavor instant pudding and pie filling mix, eggs, vegetable oil, irish cream, sour cream, butter, softened, half of 8-oz package cream cheese, softened, powdered sugar, irish cream, vanilla, bittersweet baking chocolate, chopped, whipping cream, light corn syrup, vanilla, sliced almonds, toasted

sugar, scant 2 cups corn syrup, water, food color, liquid or paste, blue and white, white vinegar, magic flowers, see recipe for magic flowers (show jq1a03), cake, see recipe for classic genoise (show jq1a03), buttercream, see recipe for basic buttercream (show jq1a03), simple syrup, see recipe for simple syrup (show jq1a03), rolling fondant, see recipe for rolling fondant (show jq1a03), royal icing, see recipe for royal icing (show jq1a03), assemble the centerpiece : you need to first make the glue to stick everything together. place the extra sugar pieces (those are remnants of the sugar that you poured freeform on to the silpat) in the microwave and heat until it begins to bubble. watch carefully to be sure it does not burn., next you need to make the sugar supports to hold the moon vertically and to support the 8-inch sugar circle that will be resting on and in the moon, creating the level stand for the cake. you will need 4 support pieces in serving to build the centerpiece. to make the supports, heat a metal triangle or metal scraper on the burner of the stove. place the heated edge on the 4-inch sugar circle allowing the heat of the metal to cut the 4-inch sugar circle into quarters. use the heated metal scraper to also cut 2 to 2 1/2 inches off 1 of the 2 pointed tips of the moon. you will need to do this on an angle of about 90 degrees, in serving to create a somewhat flat edge. this flat edge will provide a level landing spot for the 8-inch sugar circle that will be the cake stand attachment of the moon., pour some of the melted sugar into the center of the 12-inch circle and glue the moon vertically into place. the end of the moon that you cut off is now the bottom of the moon. hold the moon straight until the sugar sets. glue the first 2 support pieces (these are the pieces that you cut by quartering the smallest sugar circle) at the wide, face of the moon, gluing 1 on either side. these 2 supports should be touching both the face of the moon and the base the moon rests on vertically. these supports will steady the moon in its vertical position on the round sugar base. glue your third support piece on the narrow backside of the moon. this will create a bridge of support in the back, from the moon to the base. in other words it will prevent the moon from rolling backwards. once all 3 supports have hardened you can glue the 8-inch sugar circle to the cut edge of the moon, creating a level cake stand inside the moon. the circle will be sitting on both the cut level area and the inner curve of the moon. additionally, you might find that you need the forth support piece to steady the 8-inch level stand. glue it into place wherever you think more support is required.

milk, heavy cream, vanilla bean , or vanilla extract to taste (approximately 3 tbsp), sugar, egg yolks, water, brandy, fresh pineapple, leaves removed, peeled, cored, cut into 1/4-inch rings, fresh cherries, halved and pitted, canola oil, cake flour, sugar , plus 3/4 cup, eggs, melted butter, vanilla extract

whole wheat flour, baking powder, cooking oil, coarse liverwurst, strained beef baby food , with broth (or veal), eggs, beef jerky, snack for dogs broken up into small pieces, processed cheese, slices, for garnish