Since I was home all day Saturday, I decided to bake my husband Johnny a birthday cake. From scratch. I had no frosting in the pantry so I decided I'd make that too. I searched online and found some easy recipes, but of course I changed up a few things. As I make my first-ever, homemade birthday cake from scratch, come follow along!
Birthday Cake from Scratch Recipe by Lisa Weidknecht
Ingredients: 1/2 cup margarine, 1 1/4 cup sugar, 2 cups flour, 1 tbsp baking powder, 1 tsp salt, 3/4 cup milk, 1 tsp vanilla extract, 2 eggs.
Preheat the oven to 350F degrees.
Beat together the margarine and the sugar until fluffy. Set the bowl aside.
I could tell it was going to be another recipe that would have been much easier with a stand mixer.
In another bowl, sift together the flour, baking powder, and salt.
Mix the butter/sugar mixture to the flour mixture.
Then add the milk.
Then add the vanilla extract and blend until smooth.
Then add the two eggs and blend again.
Grease a 9"x13" cake pan and pour the cake batter evenly in the pan.
Bake at 350F degrees for 30 minutes. Cool completely.
Ingredients: 1 cup milk, 3 tbsp flour, 1/2 lb margarine, 1 cup sugar, 2 tsp vanilla extract.
Mix the milk and flour together. Bring it to a boil and let it simmer a few minutes.
Let it cool completely.
Cream together the butter, sugar, and vanilla extract.
Add the cooled milk/flour mixture to the butter/sugar/vanilla mixture.
Beat on high for five minutes. Frost cooled cake.
Since my cake wasn't cooled, it fell into two layers when I tried to remove it from the pan.
So I decided it would be a two layer frosted cake. I poured half the frosting (which was a little runnier than I expected it would be) over the cake in the pan.
I failed putting the top layer back on and broke a corner. Lessons learned.
I poured the rest of the frosting on the top, but I probably used too much in the middle because it didn't fully cover the top. It certainly wasn't pretty or fancy. I only hoped it would taste good.
My husband cut his homemade birthday cake made from scratch with a spatula and we each got a piece of very moist-looking cake with slightly thin frosting.
Fortunately, the cake tastes absolutely delicious. The frosting is scrumptious too. My husband loves it, my teenage boys love it and I love it. Happy Birthday, Johnny!
I speak from experience: there's definitely a learning curve to making cakes from scratch.
ReplyDeleteMy baker friend says: the trick is to never deviate from the recipe.
If you like to improvise when you cook, like I do, baking doesn't work out so well.
Luckily the ingredients usually taste good even if the cake doesn't look so great--and it's the thought that counts.
Your hubby looks pretty happy to me.
The taste is the most important part - and effort is second-most important. I'm sure your husband appreciated it!
ReplyDeletecongratulations on a good baking start just a hint while the cake is still warm place a platter on top and invert to get cake from pan should drop right out if not flip back over and loosen edges with a spatula or just frost in the pan to start with lol frosting the middle was great idea when it broke
ReplyDelete