Your favorite white or yellow layer cake. Making a surprise birthday cake for my 10 yr. old

E

elaine

Well-known member
granddaughter. Basically a layer cake from which I will remove

a tube like center and fill it with Skittles.

I thought of a raspberry layer but am not sure.

Thanks in advance.

 
a 1,2,3,4 cake is easy and good. If you wanted a chocolate

cake (raspberry is so good with it) a Texas sheet cake is unbeatable.

 
This oldie is good: Carole Walter's "Yellow Cake"

Be sure to use CAKE FLOUR and superfine sugar. Misplaced in AZ tried the flour/corn starch substitute and the cake turned out dry for her. it was perfect to me....comes out flat and tastes really good with lemon curd filling and lemon buttercream icing.

Date: Sat, 05 Mar 2005 00:13:30 GMT From: Marilyn in FL

"Absolutely The Best Yellow Cake" adapted from Carole Walter's "Great Cakes"

Absolutely The Best Yellow Cake Yield- 3 (9-inch) layers or 14 servings.
3 cups sifted cake flour
1 tablespoon baking powder
1/2 teaspoon salt
2 sticks (1 cup) unsalted butter, room temp
2 cups superfine sugar
4 eggs
1 1/2 teaspoons vanilla extract
1 cup milk

1. Place oven rack in lower third of oven. Heat oven to 350 F. Sift together flour, baking powder and salt; set aside. Cut butter into 1-inch pieces; place in bowl of electric mixer. Beat on medium-high speed until smooth and light in color, 1 1/2 to 2 minutes. Add sugar, 1 tablespoon at a time, beating well after each addition and scraping bowl occasionally, about 8 minutes.
2. Add eggs, 1 at a time, beating 1 minute after each addition and scraping sides of bowl as needed. Blend in vanilla; reduce speed to medium-low. Beat in flour mixture in 4 parts, alternating with milk, starting and ending with the flour and beating just until incorporated after each addition.
3. Spoon batter into three 9-inch buttered cake pans; bake until cake is golden brown on top and tester inserted in the center of the cake comes out clean, about 35 minutes. Place cake pans on cooling racks; cool to room temperature. Turn cake out onto rack to cool completely.

Cake may be stored in an airtight container up to 5 days.

 
This is the idea - the picture is for announcing a baby boy. I will use multicolor skittles.

 
My old standby is ancient from Betty Crocker Ckbk--a great way to use up leftover egg whites!

Betty Crocker's Silver White Cake

Original recipe makes 1 - 9x13 inch pan or 2 9 inch round pans

2 1/4 cups cake flour
1 1/2 cups granulated white sugar
3 1/2 teaspoons baking powder
1 teaspoon salt
1/2 cup shortening (I use unsalted butter.)
1 cup milk (I use whole milk.)
1 teaspoon vanilla extract
4 egg whites

Heat oven to 350 degress. Grease and flour baking pan, 13x9x2", or 2 round layer pans, 8 or 9x1 1/2". Measure flour, sugar, baking powder, salt, shortening, 2/3 cup of the milk , and the vanilla into large mixer bowl. Blend 1/2 minute on low speed, scraping bowl constantly. Beat 2 minutes at high speed, scraping bowl occassionally. Add remaining milk and the egg whites; beat 2 minutes on high speed, scraping bowl occasionally. Pour into pan(s).
Bake oblong 35 to 40 minutes, layers 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool.
If desired, frost with White Mountain Frosting or Chocolate Frosting.
*Do not use self-rising flour in this recipe.
Note: For cupcakes, pour batter into paper-lined muffin cups, filling each 1/2 full. Bake 20 minutes.
2 Dozen regular-sized cupcakes

http://www.grouprecipes.com/107578/silver-white-cake-betty-crocker---used-for-petits-fours-as-well.html

 
Bonnie Butter Cake--this yellow cake is another Betty Crocker never-fail!

FOR THE CAKE
1 3/4 cups sugar
2/3 cup butter, softened (or margarine, if you have to!)
1 1/2 teaspoons vanilla extract
2 eggs
3 cups cake flour (or you can use 2 3/4 cups all-purpose flour)
2 1/2 teaspoons baking powder
1 teaspoon salt
1 1/4 cups milk

FOR THE FUDGE FROSTING
2 cups sugar
1/2 cup shortening (I use unsalted butter.)
3 ounces unsweetened chocolate
2/3 cup milk
1/2 teaspoon salt
2 teaspoons vanilla extract

Directions:
1) Heat oven to 350 degrees. Grease bottom and sides of rectangular pan, 13 x 9 x 2 inches, or 2 round pans, 9 x 1 1/2 inches; lightly flour. Sift together flour, baking powder & salt.

2) Beat sugar, butter/margarine, vanilla and eggs in large bowl with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 5 minutes, scraping bowl occasionally. Beat in flour, baking powder and salt alternatively with milk on low speed, beginning & ending with sifted dry ingredient mixture. Pour into pan(s).

3) Bake for 45 to 50 minutes if using the rectangular pan, 30 to 35 minutes if using the round pans, or until toothpick inserted in center comes out clean. Cool rectangular pan on wire rack. Cool round pans 10 minutes; remove to wire rack. Cool completely.

4) TO MAKE THE FROSTING: Mix all ingredients except vanilla in 2 1/2 quart saucepan. Heat to rapid boil, stirring occasionally. Boil 1 minute without stirring. Place saucepan in bowl of ice and water. Beat until frosting is smooth and of spreading consistency. Stir in vanilla extract.

http://www.food.com/recipe/bonnie-butter-cake-325050

 
What a slick idea! Plus the baker will have something to munch while she frosts! Thanks 4 posting.

 
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