pinterest-dd591.htm Oak Creek Academy: January 2012

Thursday, January 26, 2012

Birthday Cake

So comes the first, of a few, back dated blog posts!  This one is about the tie dye cake created for our boys when they had some friends over for their birthday.  Got the idea from a friend, Heather P., from Five in a Row.  She'd made one and it looked cool and easy!

I started with a white cake, which I'll type out the recipe at the end.  Once the batter was made, I divided into 6 bowls and colored them red, orange, yellow, green, blue, and purple.

Once the pans were greased and floured, I randomly added dollops of each color to the pans.  Didn't really worry about what color was next to each other.  

 Cooling before taking them out of the pan.  Already looks pretty cool.

Frosted with chocolate icing and cut. 

White Cake (Better Homes & Gardens, New Cook Book)

Oven: 350 degrees

2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1/2 cup shortening, butter, or margarine
1 3/4 cups sugar
1 teaspoon vanilla
4 egg whites
1 1/3 cups buttermilk or sour milk

  1. Grease and lightly flour two 8x1 1/2 inch or 9x1 1/2 inch round baking pans or grease one 13x9x2 baking pan; set pan(s) aside.  Stir together flour, baking powder, baking soda, and salt; set aside.
  2. In a large mixing bowl beat shortening, butter, or margine with an electric mixer on medium to high speed for 30 seconds.  Add sugar and vanilla; beat till well combined.  Add egg whites, one at a time, beating well after each.  Add dry mixture and buttermilk alternating to beaten mixture, beating on low speed after each addition just till combined.  Pour batter into the prepared pan(s).
  3. Bake in a 350 degree oven for 30 to 35 minutes or till a wooden toothpick comes out clean.  Cool layer cakes in pans on wire racks for 10 minutes.  Remove layer cakes from pans.  Cool thoroughly on racks.  Or, place 13x9 inch cake in pan on a wire rack; cool thoroughly.  Frost with desired frosting.
Happy Baking!