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planning a Curious George party for my soon-to-be 2 yr old - banana cake ideas??
- Thread starter michelle
- Start date
Michelle, I am going to try to link Martha Stewart's "Monkey Cake," it is fabulous...
if the link does not work search The New Martha Show on here website for "Monkey Cake" and there is a complete video also showing how to do the cake.
http://www.marthastewart.com/page.jhtml?type=content&id=recipe3490170&contentGroup=
if the link does not work search The New Martha Show on here website for "Monkey Cake" and there is a complete video also showing how to do the cake.
http://www.marthastewart.com/page.jhtml?type=content&id=recipe3490170&contentGroup=
Michelle, Linking her Martha Stewart Kids Page - scroll down to ...>
Related Content and click on Party Decorating Ideas: Animal and there are some great projects and ideas
http://www.marthastewart.com/page.jhtml&type=content&id=channel194143&site=
Related Content and click on Party Decorating Ideas: Animal and there are some great projects and ideas
http://www.marthastewart.com/page.jhtml&type=content&id=channel194143&site=
This is the cake Rec that I begged my Mom to make on my birthdays
it is still the best banana cake I have ever tasted. This one has old-fashioned seafoam frosting but you could use something else if you want to decorate- but the seafoam is like marshmallow....just divine!
BANANA CAKE WITH BANANA FILLING
Sift together:
2-1/2 cups cake flour
1-2/3 cups sugar
1-1/4 tsp baking soda
1 tsp salt
Add:
2/3 cup each soft Crisco (or whatever shortening you use) and buttermilk
1 cup mashed ripe bananas
Beat above mixture and add:
2 large eggs, one at a time
2/3 cup chopped nuts (walnuts, pecans, whatever!)
Pour into prepared 9" round pans and bake in a preheated oven
at 350 degrees for 35 minutes. Cool down before putting filling on it.
FILLING:
Cream together in a saucepan:
1 tbsp butter
1/2 cup sugar
Add:
1 cup mashed ripe bananas
Bring to a boil while stirring constantly. Remove from heat and beat in: 1 egg (I beat the egg first then put a bit of the banana mixture into the egg to heat it up then put the egg mixture into the banana mixture- that way the egg won't cook and curdle.) Return to stove, stirring constantly until it gets very thick. Cool down to room temp. before filling cake. Spread the banana mixture between the layers of cake. After filling has set, frost with seafoam frosting.
SEAFOAM FROSTING
Boil to a thread stage on medium heat:
2 cups sugar
1 cup water
2 tbsp white Karo Syrup
Beat until frothy: 3 egg whites and 1/8 tsp salt.
Add the syrup in a thin stream while beating with the sturdy KitchenAid constantly. When whipped and thickening, add a few drops of lemon juice and 1 tsp good vanilla. Cool before frosting cake
it is still the best banana cake I have ever tasted. This one has old-fashioned seafoam frosting but you could use something else if you want to decorate- but the seafoam is like marshmallow....just divine!
BANANA CAKE WITH BANANA FILLING
Sift together:
2-1/2 cups cake flour
1-2/3 cups sugar
1-1/4 tsp baking soda
1 tsp salt
Add:
2/3 cup each soft Crisco (or whatever shortening you use) and buttermilk
1 cup mashed ripe bananas
Beat above mixture and add:
2 large eggs, one at a time
2/3 cup chopped nuts (walnuts, pecans, whatever!)
Pour into prepared 9" round pans and bake in a preheated oven
at 350 degrees for 35 minutes. Cool down before putting filling on it.
FILLING:
Cream together in a saucepan:
1 tbsp butter
1/2 cup sugar
Add:
1 cup mashed ripe bananas
Bring to a boil while stirring constantly. Remove from heat and beat in: 1 egg (I beat the egg first then put a bit of the banana mixture into the egg to heat it up then put the egg mixture into the banana mixture- that way the egg won't cook and curdle.) Return to stove, stirring constantly until it gets very thick. Cool down to room temp. before filling cake. Spread the banana mixture between the layers of cake. After filling has set, frost with seafoam frosting.
SEAFOAM FROSTING
Boil to a thread stage on medium heat:
2 cups sugar
1 cup water
2 tbsp white Karo Syrup
Beat until frothy: 3 egg whites and 1/8 tsp salt.
Add the syrup in a thin stream while beating with the sturdy KitchenAid constantly. When whipped and thickening, add a few drops of lemon juice and 1 tsp good vanilla. Cool before frosting cake
sandi-in-hawaii
Well-known member
REC: Banana Cake from Rosie's All-Butter Fresh Cream Sugar Packed No-Holds-Barred Baking Book
I made cupcakes with this recipe, and loved the light texture and banana flavor. But they did sink a little after I baked it - not sure if it was slightly undercooked or I had a problem with the leavening. Or because for the buttermilk, I subbed a mixture of imitation sour cream thinned with a little soy milk smileys/smile.gif
I use my immersion blender to puree, and not mash, the bananas. I didn't want banana chunks to create mushy spots in the finished cake.
Banana Cake
from Rosie's All-Butter Fresh Cream Sugar Packed No-Holds-Barred Baking Book
2 1/4 cups (8 oz.) sifted cake flour
5 tablespoons (1 1/2 oz) all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 cup + 2 tablespoons buttermilk, at room temp *(see note above for milk-free subsitution)
3/4 cup (8 oz) mashed banana
10 tablespoons (5 oz) unsalted butter, at room temp
6 tablespoons vegetable oil
3/4 cup (5 1/2 oz) lightly packed light brown sugar
3/4 cup (5 1/4 oz) granulated sugar
1 teaspoon vanilla extract
3 large eggs, at room temp
Preheat oven to 350ºF. Grease a 9"x13" pan lightly with butter or vegetable oil.
Sift both flours, baking soda, and salt together in a small bowl and set aside.
In another bowl, stir the buttermilk into the mashed banana and set aside. Cream the butter, oil, both sugars and vanilla in an electric mixer on medium speed until light and fluffy, about 2 minutes. Scrape the bowl with a rubber spatula.
Add the eggs, one at a time to the butter mixture and mix on medium speed after each addition until blended, about 10 seconds. Scrape the sides of the bowl after each addition.
Add one-third of the dry ingredients to the mixer on low speed, and mix about 8 seconds. Scrape the bowl down, then add half the banana mixture, mixing about 10 seconds.
Add the rest of the dry ingredients and the rest of the banana mixture and mix for 10 seconds. Scrape the bowl and stir the batter several times by hand to mix thoroughly. Pour the batter into the prepared pan.
Bake on the center oven rack until the top is golden, springs back to the touch, and a tester inserted in the center comes out dry, about 30-35 minutes. Place the cake on a rack to cool completely.
I made cupcakes with this recipe, and loved the light texture and banana flavor. But they did sink a little after I baked it - not sure if it was slightly undercooked or I had a problem with the leavening. Or because for the buttermilk, I subbed a mixture of imitation sour cream thinned with a little soy milk smileys/smile.gif
I use my immersion blender to puree, and not mash, the bananas. I didn't want banana chunks to create mushy spots in the finished cake.
Banana Cake
from Rosie's All-Butter Fresh Cream Sugar Packed No-Holds-Barred Baking Book
2 1/4 cups (8 oz.) sifted cake flour
5 tablespoons (1 1/2 oz) all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 cup + 2 tablespoons buttermilk, at room temp *(see note above for milk-free subsitution)
3/4 cup (8 oz) mashed banana
10 tablespoons (5 oz) unsalted butter, at room temp
6 tablespoons vegetable oil
3/4 cup (5 1/2 oz) lightly packed light brown sugar
3/4 cup (5 1/4 oz) granulated sugar
1 teaspoon vanilla extract
3 large eggs, at room temp
Preheat oven to 350ºF. Grease a 9"x13" pan lightly with butter or vegetable oil.
Sift both flours, baking soda, and salt together in a small bowl and set aside.
In another bowl, stir the buttermilk into the mashed banana and set aside. Cream the butter, oil, both sugars and vanilla in an electric mixer on medium speed until light and fluffy, about 2 minutes. Scrape the bowl with a rubber spatula.
Add the eggs, one at a time to the butter mixture and mix on medium speed after each addition until blended, about 10 seconds. Scrape the sides of the bowl after each addition.
Add one-third of the dry ingredients to the mixer on low speed, and mix about 8 seconds. Scrape the bowl down, then add half the banana mixture, mixing about 10 seconds.
Add the rest of the dry ingredients and the rest of the banana mixture and mix for 10 seconds. Scrape the bowl and stir the batter several times by hand to mix thoroughly. Pour the batter into the prepared pan.
Bake on the center oven rack until the top is golden, springs back to the touch, and a tester inserted in the center comes out dry, about 30-35 minutes. Place the cake on a rack to cool completely.
sandi-in-hawaii
Well-known member
This one is good too REC: Banana Layer Cake with Chocolate Rum Frosting
Okay, maybe you should skip the rum frosting smileys/smile.gif But the cake was good.
BANANA LAYER CAKE WITH CHOCOLATE RUM FROSTING Serves 8 to 10.
Adapted from Bon Appétit October 1997 R.S.V.P. Gabrielle Restaurant, New Orleans LA
2 1/4 cups (7 7/8 oz.) sifted cake flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup mashed ripe bananas (about 2 large)
1/4 cup buttermilk
1 teaspoon vanilla extract
1/2 cup (1 stick) unsalted butter, room temperature
1 1/3 cups (9 1/3 oz.) sugar
2 large eggs
Preheat oven to 350°F (325º convect). Lightly butter three 8-inch-diameter cake pans with 2-inch-high sides; dust pans with flour. (Used 2 9” cake pans)
Combine cake flour, baking soda, baking powder and salt in medium bowl. Mix mashed bananas, buttermilk and 1 teaspoon vanilla in another medium bowl.
Using electric mixer, beat butter and sugar in large bowl until blended. Add eggs 1 at a time, beating to blend after each addition. Add dry ingredients alternately with banana mixture in 3 additions, beginning and ending with dry ingredients and beating just until blended after each addition. Divide batter equally among prepared pans.
Bake cakes until tops are just beginning to color and tester inserted into center comes out with a few crumbs attached, about 20 minutes (25-30 in two 9” pans). Cool cakes in pans on racks 10 minutes. Using small knife, cut around cakes to loosen; turn cakes out onto racks and cool completely.
Chocolate Butter Cream Chocolate by Nick Malgieri
2 egg whites (about ¼ cup)
1/3 cup (2 1/3 oz.) sugar
12 tablespoons (6 oz.) butter
3 tablespoons water
4 oz. bittersweet chocolate, chopped
1 tablespoon dark rum
Combine egg whites and sugar in heatproof bowl and whisk over simmering water. When mixture becomes hot (160º), use an electric mixer on medium speed to beat them cool.
Beat in butter, continuing to beat until smooth. Bring the 3 tablespoons water to a boil in a small saucepan, then remove from heat and add chocolate. Allow to melt 3 minutes, then whisk smooth and cool. Beat chocolate and rum into butter cream.
Okay, maybe you should skip the rum frosting smileys/smile.gif But the cake was good.
BANANA LAYER CAKE WITH CHOCOLATE RUM FROSTING Serves 8 to 10.
Adapted from Bon Appétit October 1997 R.S.V.P. Gabrielle Restaurant, New Orleans LA
2 1/4 cups (7 7/8 oz.) sifted cake flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup mashed ripe bananas (about 2 large)
1/4 cup buttermilk
1 teaspoon vanilla extract
1/2 cup (1 stick) unsalted butter, room temperature
1 1/3 cups (9 1/3 oz.) sugar
2 large eggs
Preheat oven to 350°F (325º convect). Lightly butter three 8-inch-diameter cake pans with 2-inch-high sides; dust pans with flour. (Used 2 9” cake pans)
Combine cake flour, baking soda, baking powder and salt in medium bowl. Mix mashed bananas, buttermilk and 1 teaspoon vanilla in another medium bowl.
Using electric mixer, beat butter and sugar in large bowl until blended. Add eggs 1 at a time, beating to blend after each addition. Add dry ingredients alternately with banana mixture in 3 additions, beginning and ending with dry ingredients and beating just until blended after each addition. Divide batter equally among prepared pans.
Bake cakes until tops are just beginning to color and tester inserted into center comes out with a few crumbs attached, about 20 minutes (25-30 in two 9” pans). Cool cakes in pans on racks 10 minutes. Using small knife, cut around cakes to loosen; turn cakes out onto racks and cool completely.
Chocolate Butter Cream Chocolate by Nick Malgieri
2 egg whites (about ¼ cup)
1/3 cup (2 1/3 oz.) sugar
12 tablespoons (6 oz.) butter
3 tablespoons water
4 oz. bittersweet chocolate, chopped
1 tablespoon dark rum
Combine egg whites and sugar in heatproof bowl and whisk over simmering water. When mixture becomes hot (160º), use an electric mixer on medium speed to beat them cool.
Beat in butter, continuing to beat until smooth. Bring the 3 tablespoons water to a boil in a small saucepan, then remove from heat and add chocolate. Allow to melt 3 minutes, then whisk smooth and cool. Beat chocolate and rum into butter cream.
sandi-in-hawaii
Well-known member
What an adorable cake! I gotta try that - even if it's just for adults!!! Thanks Gay!
I know you didn't ask, but some other party ideas...
There are great ideas at Marthastewart.com I can't seem to get into it right now (?) but it was on her show a few weeks ago - a bag of peanuts, I remember.
Her cake was cute too, but you say you already have the topper.
marthastewart.com
There are great ideas at Marthastewart.com I can't seem to get into it right now (?) but it was on her show a few weeks ago - a bag of peanuts, I remember.
Her cake was cute too, but you say you already have the topper.
marthastewart.com