Space Mansion Birthday Cake Recipes

Steps:

• Assemble your cake stand and the following tools: Cakeboards, Wooden and metal rods, Toothpicks, Hot glue gun, Drill, Wooden discs for main supports, Isolamalt and pink food coloring to fill the pool, Level.
• Arrange your discs and boards how you like. Cut wooden rods and drill appropriate holes. Only use the hot glue to stabilize the top parts, but try to use metal rods to secure the lower stand as it's the place that supports the most weight. Seal any metal that could touch food in non-toxic hot glue. Use a level to make sure everything is straight and balanced, and test the weight on your platforms with books and weights to ensure that it can support the cake's weight.
• For the Birthday Cake:.
• Heat your oven to 350°F Mix egg whites, milk and clear vanilla in glass bowl. Mix cake flour, all-purpose flour, salt and baking powder in a separate bowl. Cream butter in a stand mixer, add sugar and beat until light and fully incorporated. Add funfetti sprinkles last.
• Butter and flour two large domed baking pans and two smaller domed baking pans. Alternate mixing the wet and dry ingredients into the butter batter until all are fully incorporated. Pour into trays and bake the larger domes about 50 minutes minutes and smaller domes about 35 minutes until a toothpick comes out clean. Wait ten minutes before removing from tins. Wrap and chill.
• For the Birthday Cake Buttercream:.
• In a stand mixer, beat room temperature butter until fluffy. Add icing sugar one cup at a time. Add whipping cream, salt (add funfetti / birthday confetti). Whip and frost cake.
• For the Pink Sugar Cookie Supports and Embellishments:.
• In a stand mixer, beat butter, sugar, salt, egg and milk. Slowly incorporate flour until a dough ball forms. Split into two balls and chill until ready to use.
• Heat oven to 375F and roll out dough onto a parchment lined baking sheet using powdered sugar to prevent sticking. Cut out shapes using homemade stencils made out of card stock and save scraps for the next batch. Bake 9 to 11 minutes until edges just begin to brown. Remove from oven and smooth by placing parchment paper over the top of freshly baked cookies and press down flat with a slightly smaller baking sheet. Once cool place on paper towel to absorb any butter before assembling.
• I used toothpicks at the base of some of these for added strength, so make sure your guests are aware of that. These cookies were all attached using royal icing and allowed to dry and set for several hours at a time.
• For the Royal icing:.
• Beat egg whites until frothy. Add a cup of powdered sugar at a time until incorporated. Once mixed place in a pastry bag and pipe. Use this as your 'glue' for cookies, as well as a solid coat over your domes and cookies, then as a final touch for electronic-looking embellishments.

Steps:

• Preheat oven to 160°C Grease two 7.5 cm deep 24cm (base) round spring form cake pans and line their bases with a circle of baking paper.
• Using an electric mixer, cream butter, vanilla and sugar in a large bowl until pale. Add eggs 2 at a time beating well after each addition.
• Sift the flour and baking powder together into the same bowl. Add in sprinkles and chocolate chips and gently fold mixture until just combined.
• Pour half of the mixture into each cake tin and bake for 40-45 or until a skewer inserted into the middle comes out mostly clean.
• When cooked, allow cakes to cool in tins for five minutes before turning out onto wire racks to cool completely.
• When cakes are at room temperature, slice the top off both so that they have a flat surface and set the tops aside.
• Out of one cake cut out an oval (for the body) and a banana-shape for the tail. Reserve remaining cake.
• Out of the second cake cut out a piece for the head connected to the neck (small oval for head and curved shape for neck- I followed the curve along the outside of the cake for the neck) and 4 small rectangles for the legs. Reserve remaining cake.
• Out of leftover cake cut-offs, cut out six small triangles for the spikes along the dinosaurs back.
• Assemble the pieces together on a cake board or desired serving platter to get the rough shape of your dinosaur, shaping and sizing where necessary until you're satisfied with the shape. Remember you can perfect the shape with icing.
• Dust off any crumbs and set dinosaur aside.
• To make the icing beat the butter with an electric mixer until white and creamy. Add icing sugar 1/2 a cup at a time and beat well. Add in milk and beat for a further 1-2 minutes. Lastly, stir in enough food coloring to achieve your desired colour.
• To ice the cake, start by spreading icing on the tops of each spike that goes along the dinosaurs back. Pour some sprinkles in a shallow bowl so that you can't see the bottom of the bowl. Press the iced top of each spike onto the sprinkles carefully so that it is covered in sprinkles. Return spikes to their position on the dinosaur and continue icing the cake.
• Spread and even, smooth layer of icing all over the cake using dobs of icing to connect each section of the cake if necessary. When cake is completely covered in every nook and cranny and icing is used up you are ready to decorate.
• Place 3 mini m&m's on each foot of the dinosaur to create toes.
• Place the mini marshmallows on the head for eyes and dot the black writing icing on each marshmallow to make pupils.
• Draw a smile on the face of the dinosaur using the red writing icing.
• Lastly place the smarties on the dinosaur's back and neck for spots.
• Chill cake for at least 1 hour or until icing is set and ENJOY!

Steps:

• Mix the honey and sweet feed or oats together in a large bowl. When fully mixed, place the mixture on a plate and shape into the form of a birthday cake. Use the carrots as candles and the apple slices as decorations.

Steps:

• Preheat oven to 300*F.
• Remove crust from bottom of one round 16 ounce sourdough or whole grain bread loaf. Slice the bread horizontally in 3 equal round layers. Save the top layer for another use.
• Set aside remaining 2 bread portions. In a 2 quart square baking dish beat together the eggs, milk, sugar and vanila; set aside.
• In a large nonstick skillet or on a griddle, melt 1 tbls. butter over medium high heat. Dip the bottom slice from the loaf into the egg mixture; let bread soak about 1 minute each side. add soaked bread round to skillet. Decrease heat to medium. Cook about 5 minutes or until golden brown, then carefully turn bread slice once. Place on a baking sheet and keep warm in oven. Repeat with remaining 1 tbls. butter, second bread round, and egg mixture.
• Meanwhile, slice the strawberries and place in a large bowl.
• In a small saucepan melt the strawberry preserves; pour over berries and toss to coat. Set mixture aside.
• In a chilled mixing bowl combine whipping cream, whipped cream cheese, sugar, and vanilla. Beat until soft peaks form.
• Place bottom of bread loaf on a serving platter. Top with 1-2 cups of the strawberry mixture. Top with second bread round. Top with some of the whipped cream mixture and remaining strawberry mixture. Cut carefully into wedges.
• Serve immediately.
• Pass remaining whipped cream mixture. Enjoy!

Steps:

• Place ice cream in fridge to soften for 30 minutes.
• In a small bowl, mix cookies with chocolate topping.
• Invert a rimmed baking sheet (to act as a guide for cake layout) and lay 2 sheets of plastic wrap next to one another, overlapping slightly to create a base to wrap the cake. In the centre of the plastic, working quickly, lay 4 ice cream sandwiches side by side lengthwise to create a rectangle base. Spoon 2 cups (about 4, 1/2 cup scoops) of ice cream over top, lightly pressing to flatten evenly to edges of sandwiches with a spoon.
• Spoon chocolate mixture over top, spreading to within ½ inch of the edge. Repeat ice cream layer and top with remaining ice cream sandwiches. Fold plastic wrap over to completely seal the cake. Lightly press ice cream sandwiches down to flatten and adhere and press ice cream in to ensure cake maintains its rectangular shape. Freeze until firm, about 4 hours.
• Unwrap cake. Evenly spread thawed whipped topping and decorate with sprinkles. Place in freezer until whipped topping is firm, about 2 hours. Remove to a serving tray. Slice and serve immediately.

Steps:

• Heat oven to 350°F.
• Mix flour, baking powder, baking soda, salt and cinnamon in a bowl.
• In a very large bowl beat butter with electric mixer until smooth and creamy.
• Gradually beat in sugars, combine thoroughly.
• Add eggs one at a time beating after each addition.
• Add vanilla.
• Stir in flour mixture until just combined. Stir in chocolate chips, oats, coconut and chopped pecans.
• For each cookie drop ¼ cup dough onto an ungreased cookie sheet, place 3-inches apart.
• Bake 15-17 minutes, until edges are lightly browned, rotate sheets half-way through baking.
• Remove cookies from pans onto cooling racks.