Recipes for Yummy Birthday Cakes brought to you by Only 4 U Kids
|Few recipes for birthday cakes are illustrated below. After preparing the cakes, it might be necessary to add on the cream topping and to write the proper messages, with icings or cream. We also have some great party recipes for you. Click here to view them.|
|Pineapple Cake (One 9-inch by 13-inch
2 cups Cake Flour
1 1/2 cups Granulated Sugar
1 tsp. Baking Soda
2 whole Eggs, lightly beaten
20-oz. can Crushed Pineapple with its juice
1/2 cup Brown Sugar, firmly packed
1/2 cup Pecans, chopped
1/2 cup Confectioners' Sugar
1 1/2 sticks Margarine
1 tsp. Vanilla Extract
1 cup Sweetened Condensed Milk
Pre-heat oven to 350-F degrees and lightly butter a 9-inch by 13-inch cake pan; set aside.
Shift together the cake flour, sugar and baking soda in a large mixing bowl. Add the eggs and crushed pineapple and juice and then blend to produce a smooth batter.
Pour the cake batter into the prepared cake pan. Mix together the brown sugar and chopped pecans and sprinkle the mixture evenly over the top of the cake before baking.
Bake the pineapple cake for about 40 minutes, or until a cake tester can be cleanly removed from the center of the cake.
In a medium saucepan, blend together the confectioners' sugar, margarine, vanilla, and sweetened condensed milk. Over moderate heat, bring the mixture to a boil. Stirring constantly, boil the icing for 5 to 8 minutes.
Time your preparation so that you may pour the icing over the hot cake when it's just finished and out of the oven. This cake is fantastic served warm or fully cooled.
Southern Pound Cake (Makes 1 Cake)
|Chocolate Cake (Makes One Cake-Serves
Preheat the oven to 350-F degrees and lightly oil two
9-inch round cake pans, or give them a light coating of non-stick cooking spray. Dust the
pans with flour and tap out any excess.
2/3 C finely crushed tortilla chips, any flavor
2 T margarine, melted
1 C cottage cheese
(3) 8 oz. packages of cream cheese
10 oz. shredded sharp cheddar cheese
(1) 8 oz. container of sour cream, yogurt or IMO
(1) 4 oz. can chopped green chiles, ortega or jalapeno
1 tsp Knorr Suiza or chicken consomme
1 C chopped tomatoes
1/2 C green onions, finely chopped
1/2 C sliced pitted ripe olives
1 - 2 avocadoes, sliced, put a few drops of lemon on them to prevent browning.
Combine the tortilla chips and margarine and press the mixture onto the bottomof a 9" spring pan. Bake for 15 minutes.Place the cottage cheese in a blender, food processor or mixer and beat until smooth. Combine the cottage cheese and cream cheese, mixing a medium speed until well blended. Add the eggs, one at a time and mix between additions. Blend in the cheddar cheese and chilies. Pour the mixture over the baked crust. Return the pan to the oven and bake for 1 hour @325F.
Combine the sour cream or option and Knorr or chicken consommé and mix thoroughly. Spread the mixture over the hot cheesecake; return to the oven and continue baking for another 10 minutes. Remove from the oven and let cool slightly. Loosen the cake from the rim of the pan; cool completely and then only remove the rim. Refrigerate the cheesecake until ready to serve.
Top with the tomatoes, chives, olives and avocadoes. You may put the olives in the middle and arrange the avocado slices, tomatoes and chives in a pinwheel fashion, but be creative and do whatever suits your fancy.*
Sponge Cake (Makes 1 Cake)