Assemble your cake stand and the following tools:
Dip a champagne flute into icing, and rim the glass with sprinkles.
Add 11/2 ounces of vodka.
Add one scoop of birthday cake ice cream.
Top off with sparkling rose.
Add a pretty straw and enjoy.
some Milkmoon Meringue Buttercream (recipe #536136), you'll need 2
Prepare cake as directed in 13x9 pan,
n 8\" x 8\" square cake pan.
In a medium
Use your favorite white cake recipe or use 1 white cake mix and bake according to instructions in 9 x 13-inch cake pan.
Let cool 10 to 15 minutes.
Poke holes in the cake with a toothpick, fork tines, etc.
ch (23-by-5cm) round cake pans with parchment (baking) paper
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 x 13 inch pan.
Sift together cake flour, baking powder, and salt.
In a large bowl, combine shortening, sugar, yolks, and vanilla; beat with mixer. Add sifted flour mixture alternately with milk in three parts; continue to beat until just blended. Pour batter into prepared pan.
Bake for about 35 minutes. Remove from pan, and cool on a wire rack. Ice with Fluffy Boiled Icing. Sprinkle with coconut and chopped maraschino cherries if you wish.
he edges.
Remove your cake from the refrigerator. It will
Preheat oven to 350\u00b0.
Cream butter and shortening.
Add sugar and beat well.
Add egg yolks.
Combine flour and soda and add to mixture alternately with milk.
Stir in vanilla.
Add coconut and nuts.
Fold in egg whites.
Pour into cake pans and bake at 350\u00b0 for 25 minutes.
Ice with Elwin's Birthday Cake Icing.
Prepare favorite white cake recipe or boxed cake mix and divide batter between 1 (8-inch) square pan and 1 (8-inch) round pan.
Bake according to directions.
Remove cakes from pan and cool.
Bake pound cake mixture in thin round cake layers (3 to 6 layers).
After cool, soak layers slightly with sugar and water mixture.
Beat whipped cream and put on layers.
Grate fresh coconut and place on cake layers.
Melt butter, brown sugar and 2 tablespoons of pineapple juice in a saucepan.
Spray sides and bottom of a cake pan.
Pour brown sugar mixture into it.
Arrange pineapple rings and cherries on top.
Prepare cake mix according to directions on package, or make your favorite cake recipe and pour over mixture in cake pan.
Bake in a 350\u00b0 preheated oven for 40 to 45 minutes.
Let stand to cool a few minutes, then invert onto a plate.
Use any good cake recipe
to make 4 layers.
Bake 2 plain, then add raisins, nut meats, cinnamon and cloves.
When cool stick with filling.
Make any white box cake as directed and bake.
Cool 15 minutes and use handle of wooden spoon to poke holes over cake.
Mix milk, sugar and 2 cups coconut.
Mix together, stirring constantly, over heat until mixture boils for 1 minute.
Spoon over cake holes.
Top with a layer of Cool Whip and sprinkle coconut.
Refrigerate.
Bake white sheet cake; let cool.
Mix pineapple and sugar and boil for 10 minutes.
Punch holes in cake so pineapple mixture won't run to sides.
Pour over cake and let cool.
Mix pudding with milk; pour over cake and let set.
Top with Cool Whip. Sprinkle coconut over Cool Whip.
Top with nuts (optional).
Grease 9 x 13-inch pan.
Pour pineapple into the pan.
Over this pour cherry pie filling.
On top of cherries, sprinkle yellow or white dry cake mix and chopped nuts.
Slice 1 or 2 cubes of butter, very thinly over the top.
One cube is usually enough. Bake at 350\u00b0 for 1 hour.
Serve with whipped cream topping.
Real good and easy.
p some Milkmoon Meringue Buttercream (recipe #536136), you'll need 2
ire rack. Once the cake is cool, remove it
he butterfly decorations, whisk egg white and 1 3/4 cup