Birthday Present Cake Recipes
BIRTHDAY PRESENT CAKE
Surprise your guest with this delicious birthday present cake that's made using Betty Crocker™ Super Moist™ cake mix - a delicious dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h25m
Yield 16
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Grease 2 (8-inch) square pans with shortening; lightly flour. Make cake mix as directed on box, using water, butter and eggs. Pour batter into pans. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely.
- In large bowl, beat butter and cream cheese with electric mixer on medium speed until smooth. Gradually add powdered sugar, beating until blended. Beat in vanilla and almond extract.
- Trim rounded tops off cakes; brush off crumbs. On serving plate, place 1 cake, cut side up. Spread with frosting. Top with second cake. Frost sides and top of cake with remaining frosting.
- On surface lightly dusted with powdered sugar, roll out fondant to 1/8-inch thickness. Cut 8 (7x1 1/4-inch) strips, rerolling scraps if needed. Place 4 strips on cake to look like ribbon. Fold 2 strips to look like bow loops; pinch ends. Wrap small strip of fondant around center to secure bow; place fondant bow on cake. Trim ends of remaining 2 strips; place on cake beneath bow to look like ribbon. Decorate with chocolate candies.
Nutrition Facts : Calories 500, Carbohydrate 74 g, Fat 4, Fiber 0 g, Protein 3 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 360 mg
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- Preheat the oven to 160°C/320°F/Gas mark 3. Cream the butter and sugar together until light in colour and fluffy. Add one egg at a time with ¼ of the flour and mix until smooth.
- Finely chop the chocolate for the ganache. Cut the chocolate on baking paper, so you can pick it all and tip it into the bowl easily. Heat the cream on a low heat and when it reaches a boil, pour over the chocolate, stirring gently until you have a shiny ganache.
- Using the re-useable baking paper, cut a square slightly larger than the cake card. Set up your turntable like this with the larger cake board (just so you can pick the cake up easily) and the non slip in place.
- Spread the ganache onto the cake card and place the first layer on top of the ganache. Then spread the jam on the next layer.
- Once you have layered the cake add a reasonable amount of ganache to the top and then smooth the re-useable baking paper onto the top, smoothing it down with the palm of your hand.
- Then flip the cake over so the cake card is on the top. Add one thin layer of ganache between the cake cards. Don’t worry if it looks really messy at this stage, you’ll be able to smooth things out later.
- Add another layer of ganache and chill in the fridge for 30 minutes Remove and with a hot palette knife, dipped in boiling water, run the hot knife over the ganache to make it look smooth.
- Cover your square with icing. Try if you can to gently stroke upwards as it stops the fondant tearing at the corners. Don’t worry if you have cracking around the top edge, you can fix this with a touch of trex and the fondant smoother.
- For the bow, cut two rectangles roughly 13 cm long. Fold the ends in a concertina shape like this.
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