“Line Friends” Red Velvet Birthday Cake

My daughter absolutely loves the “Line Friends” store in Times Square. The store features adorable plush versions of the characters from a Japanese and Korean messaging app called Line. Most center around a bear named “Brown.” As a pig enthusiast, my daughter owns two “Piggy Brown” plush in her personal collection. She requested a red velvet version of “Piggy Brown” to celebrate her 12th birthday! She also requested an Oreo-cream cheese frosting filling. The results were super cute and delicious.

Both of my kids have winter birthdays. Because my son decided to celebrate his with a gold standard household favorite, a Rainbow Sprinkle Cake, I am combining their “birthday posts” by sharing their number cookie photos at the same time. For those of you who don’t know, my kids always have birthday sugar cookies to celebrate their age. 🙂 This year, my son celebrated his 14th birthday and my daughter celebrated her 12th. ❤

I thought that it was the perfect time to share this cake because a red velvet layer cake would also be a fabulous Valentine’s Day dessert. ❤ The cake recipe was adapted from Martha Stewart Living, the cream cheese frosting adapted from various sources. I used a single vanilla cupcake for the pig snout and bear nose, recipe from Sally’s Baking Addiction. The pig ears were made with reserved number cookie dough.

To Make the Red Velvet Layers:

  • unsalted butter, for cake pans
  • 2 1/2 cups cake flour, not self-rising
  • 1 teaspoon salt
  • 1/4 cup cocoa powder, sifted
  • 1 1/2 cups granulated sugar
  • 1 1/2 cups canola oil
  • 2 large eggs
  • 3/4 tsp red gel food coloring plus 3 1/2 T water OR 1/4 cup red food coloring
  • 1 teaspoon pure vanilla extract
  • 1 cup buttermilk
  • 1 1/2 teaspoons baking soda
  • 2 teaspoons white vinegar
  1. Heat oven to 350 degrees, preferably on convection.
  2. Generously butter two 9-by-2-inch round cake pans. Line with parchment paper; butter the paper. Sprinkle with flour, and tap out the excess; set aside.
  3. In a medium bowl, whisk cake flour, salt, and sifted cocoa; set aside.
  4. In the bowl of an electric mixer fitted with the paddle attachment, combine the sugar and oil, and beat on medium speed until well combined.
  5. Add eggs, one at a time, beating well after each addition.
  6. Add food coloring and vanilla, and beat until well combined.
  7. Add flour mixture, alternating with buttermilk, scraping the sides of the bowl with a rubber spatula as needed.
  8. In a small bowl, mix baking soda and vinegar until combined. Add to batter, and beat for 10 seconds.
  9. Evenly divide batter between the prepared pans. (I use a kitchen scale to make sure that the batter is evenly distributed.)
  10. Bake until a cake tester inserted in the center of each cake comes out clean, 30 to 35 minutes.
  11. Transfer to a wire rack to cool in the pans for 5 minutes. Remove from the pans, and return to the rack to cool completely before frosting/decorating.

For the Vanilla Cupcake Pig Snout & Bear Nose:

  • 1 egg white
  • 2 T granulated sugar
  • 2 T unsalted butter, melted
  • 1 teaspoon vanilla
  • 1 1/2 T milk
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon baking powder
  1. Preheat oven to 350 degrees, preferably on convection.
  2. Coat 2 wells of a muffin pan with cooking spray or line with 2 liners.
  3. In a small mixing bowl, whisk together the egg white and sugar until combined.
  4. Stir in the vanilla, melted butter, and milk.
  5. Add flour and baking powder and mix everything together well.
  6. Divide the batter between two muffin pan wells and bake for 10-14 minutes.
  7. Let cool completely before frosting/decorating as desired.

For the Cream Cheese Frosting and to Decorate the Cake:

Yield: enough to generously frost one 9-inch layer cake (plus 1 cupcake)

  • 16 ounces cream cheese, room temperature
  • 1 cup (2 sticks) butter, room temperature
  • 6 cups confectioner’s sugar, sifted
  • 1 teaspoon pure vanilla extract
  • 5 Oreos, crushed in a food processor
  • pink gel food coloring
  • cocoa
  • brown m&m’s and pink tic tac’s for eyes and noses
  • 1-2 T semi-sweet chocolate chips, melted
  1. Place cream cheese and butter in the bowl of a stand mixer.
  2. Beat until light and fluffy, about 2 minutes.
  3. Add sugar and vanilla. Beat, on low-speed to combine.
  4. If too soft, chill until slightly stiff, about 10 minutes, before using.
  5. Remove and place in separate bowls: 3/4 to 1 cup of icing for the bear face, 2-3 T icing for the top of the pig snout, 2-3 T icing for the bear nose, and 1 1/4 cup of icing for the Oreo filling.
  6. Tint the remaining icing light pink with food coloring, mixing well.
  7. Incorporate the crushed Oreos in the reserved 1 1/4 cups of filling icing. Spread on one of the layers.
  8. Place the second layer on top.
  9. Insert the cookie pig ears in between the cake layers until securely in place.
  10. Tint the 3/4 to 1 cup of reserved bear face icing with 1 T sifted cocoa, or until desired color is achieved.
  11. Tint the reserved 2-3 T of bear nose icing with pinches of sifted cocoa until desired color is achieved.
  12. Tint the reserved 2-3 T of pig snout icing with pink food coloring until desired color is achieved.
  13. Make a paper or parchment template to outline the edge of the bear face on top of the cake. Place on top of the second cake layer.
  14. Spread and swirl the light pink frosting around the sides and top of the cake, outside of the bear face template.
  15. Spread and swirl the reserved chocolate-brown frosting circle to form the bear face.
  16. Remove the domed top of the vanilla cupcake and trim to form the bear nose. Coat with reserved light brown icing and place on the bear face.
  17. Invert the cupcake bottom and coat the sides with light pink icing. Spread dark pink icing over the top. Place the snout in place on top of the cake.
  18. Use the m&m’s and tic tacs to form the noses and eyes.
  19. Place melted chocolate chips in a small ziplock bag. (I melted the chocolate in the microwave.) Cut the corner of the bag and pipe the bear’s mouth onto the cake.
  20. The cake can be stored in the refrigerator for up to 6 hours. (I stored it overnight.) Bring to room temperature before serving.

I’m bringing my red velvet Piggy Brown to share at Angie’s Fiesta Friday #262, co-hosted by Angie and Jhuls @The Not so Creative Cook. Enjoy! 🙂

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11th Birthday Rainbow Sprinkle “Fluffy” the Unicorn Cake

We try to be as fair as possible in our house…

So, while I’m sharing birthday treats, I am going to have to share my daughter’s 11th birthday cake too. Her birthday was in November! (I’m very behind on my posts…)

The bright side of having my daughter turn 11-years old was that she was mature enough to choose going to a Broadway show over having a birthday party. 🙂 We saw Aladdin!

The down side of having my daughter turn 11-years old was that she was mature enough to browse Pinterest for birthday cake ideas. 😉

Her Pinterest search resulted in another Universal Studios inspired birthday dessert. (We actually celebrated her birthday before having my son’s Harry Potter World Butterbeer Cupcakes, so maybe she actually inspired his dessert choice!) It was a very unicorn-themed day, complete with unicorn pajamas, unicorn slippers, and many horn “accessories” for other animals. 🙂

I used the Rainbow Sprinkle Cake recipe that we enjoyed last year on her birthday to create a “Fluffy” the Unicorn cake. It just makes sense that a unicorn cake involve rainbows in some way. For those of you who don’t know, this unicorn is from the Despicable Me and Minions movies. I doubled the recipe to make 2 1-pound loaves of cake for the head and body. I also made 4 cupcakes for the legs using the same batter.

The eyes, ears, and tongue were made using dough from my batch of unicorn and “11” Number Cookies. The horn was made with molded rice krispie treats. I also used rice krispie treats to support the position of the head. Rainbow candy was used for the mane and tail- this was a subtle but fun deviation from the actual unicorn from the movies. Pretty cute! 🙂

For the Cake:

  • 1 cup/220 grams unsalted butter (2 sticks), slightly softened, more for pans
  • 3 cups/380 grams all-purpose flour, more for pans
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 1 1/3 cups/316 ml whole milk
  • 3 teaspoons pure vanilla extract
  • 2 cups/400 grams sugar
  • 2 whole eggs plus 4 egg whites
  • 2/3 cup rainbow sprinkles (not pastel, or naturally colored)

For the Cream Cheese Frosting:

  • 24 ounces cream cheese, slightly softened
  • 1 1/2 cups/330 grams unsalted butter (3 sticks), slightly softened
  • scant 1/2 teaspoon fine sea salt, more to taste
  • 9 cups/900 grams confectioners’ sugar, sifted, more to taste
  • 1 1/2 teaspoons pure vanilla extract

For the Decorations:

  • sugar cookie eyes, ears, and tongue
  • rice krispie treats (store-bought or homemade)
  • gold sprinkles
  • “air head” rainbow candy
  • red gel food coloring
  • chocolate chips

  1. Make the cake: Heat oven to 325 degrees, preferably on convection, and place a rack in the center.
  2. Butter and line the bottoms of two 1-pound loaf pans with parchment paper. Butter the parchment. Flour the pans, coating the bottom and sides, then tap out any excess flour. Coat 4 muffin pan wells with cooking oil spray.
  3. In a medium bowl, whisk together flour, baking powder, baking soda and salt.
  4. In a small bowl, stir together milk and vanilla.
  5. In a mixer fitted with the paddle attachment, beat butter and sugar at medium-high speed until light and fluffy, 2 to 3 minutes.
  6. Reduce speed to low and, with mixer running, slowly add egg and whites and beat until smooth and creamy, 1 to 2 minutes. Scrape down bowl.
  7. Add half the flour mixture, then the milk mixture, then the remaining flour mixture, beating to blend after each addition.
  8. Scrape down bowl and blend once more.
  9. Remove bowl and use a spatula or spoon to fold in sprinkles by hand.
  10. Fill the 4 prepared muffin pan wells about 2/3 full. Bake until the a toothpick inserted into the center comes out clean, 16 minutes.
  11. Divide remaining batter evenly between the pans (approximately 1190 g per pan), and bake until the tops are just dry to the touch and a toothpick inserted into the center comes out clean, 45 to 50 minutes. Rotate the pans halfway through baking.
  12. Transfer pans to a wire rack and let cool completely, at least 2 to 4 hours, before turning out.
  13. Make the frosting: In a mixer fitted with the paddle attachment, beat cream cheese, butter and salt together at medium speed until light and fluffy, 2 minutes.
  14. Reduce speed to low and, with mixer running, slowly add sugar and beat until smooth.
  15. Beat in vanilla just until incorporated.
  16. Taste frosting; you should be able to taste the cream cheese and a little bit of saltiness, as well as the sweetness. If desired, add more salt or sugar. Keep refrigerated.
  17. Turn cooled cakes out of pans.
  18. Slice loaves in half and spread icing between the layers.
  19. Place cakes on a platter positioned as a head and body. (I made a support ramp with rice krispie treats.)
  20. Using an offset spatula, frost the top surface as a crumb coat.
  21. Form the horn with one rice krispie treat, ice and cover with gold sprinkles. (I microwaved the rice krispie treat for 10 seconds to make it easier to mold. I also coated my hands with cooking spray!)
  22. Refrigerate until firm.
  23. Using a pastry bag and a star tip, place remaining frosting all over the cake.
  24. Color remaining frosting pink and ice the cupcake legs/feet. Top the cupcakes with sugar cookie and place on the cake.
  25. Decorate with cookie eyes, ears, and tongue.
  26. Pipe the pink decorative stripe on the snout.
  27. Using melted chocolate, pipe the nostrils.
  28. Using a star pastry tip, fill in the “fluffy” fur with the frosting over the head and body.
  29. Use either remaining pink frosting or rainbow candy, form the mane and tail.
  30. Refrigerate cake 30 minutes or longer to set. Serve cool.

One Year Ago: Rainbow Sprinkle Cake & a Festive “Candy Shop” Themed Birthday Party

Two Years Ago: Pig Party!

Three Years Ago: Birthday Red Velvet “Owl” Cupcakes

Four Years Ago: The Best Birthday Cupcakes  &  Apple Layer Cake with Maple-Cream Cheese Frosting

Five Years Ago: Birthday Cake Gallery

Rainbow Sprinkle Cake & a Festive “Candy Shop” Themed Birthday Party

The lollipop candles on this birthday cake inspired the theme for my daughter’s 10th birthday party. As soon as she saw them, about ten months before her birthday, she started planning a “Candy Shop” themed party.

Knowing we would have the guests watch the most classic candy movie, Willy Wonka and the Chocolate Factory, we invited her guests by hand delivering a “Golden Ticket” wrapped with a giant rainbow swirl lollipop. (The biggest ones we could find, of course.) 🙂

She imagined an abundant display of colorful candy and rainbow balloons. We had bowls of Skittles, M&M’s, mini-Starbursts, jelly beans, gummy bears, mini-marshmallows, mini-Twix (her favorite candy), and varieties of sprinkles. The centerpiece was a DumDum lollipop “topiary.”

The girls ate a lot of candy :/ , but they also used it to decorate chocolate covered marshmallows and chocolate-caramel apple slices. We also had pretzels for toppings- so yummy with chocolate. We tried to coat Oreos with chocolate as well, but had technical difficulties.

We had other candy-themed activities at the party including making candy necklaces on kitchen twine. They used Fruit Loops, gummy pendants, and gummy lifesavers as “beads.” They also played a game with Jelly Belly jelly beans- identifying the flavors by taste alone. Even though is wasn’t a candy-themed activity, the kids probably had the most fun having an iMovie competition.

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We had our traditional celebratory Number Cookies too. 🙂

img_7787

Having a cake covered in a mound of sprinkles seemed to work with our theme! The Rainbow Sprinkle Birthday Cake is a homemade take on a “Funfetti” cake mix cake. It was so colorful and fun, but also really REALLY delicious- super moist with fabulous vanilla flavor. The recipe was adapted from The New York Times, contributed by Julia Moskin. I weighed the ingredients, increased the amount of frosting, and modified the decorating techniques.

Rainbow Sprinkle Cake

Yield: 8-12 Servings (1 layer cake or 12 cupcakes)

For the Cake:

  • ½ cup/110 grams unsalted butter (1 stick), slightly softened, more for pans
  • 1 ½ cups/190 grams all-purpose flour, more for pans
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon fine salt
  • ⅔ cup/158 ml whole milk
  • 1 ½ teaspoons pure vanilla extract
  • 1 cup/200 grams sugar
  • 1 whole egg plus 2 egg whites
  • ⅓ cup rainbow sprinkles (not pastel, or naturally colored)


For the Cream Cheese Frosting:

  • 12 ounces cream cheese, slightly softened
  • 3/4 cup/165 grams unsalted butter (1 1/2 sticks), slightly softened
  • scant 1/4 teaspoon fine sea salt, more to taste
  • 4 1/2 cups/450 grams confectioners’ sugar, sifted, more to taste
  • 3/4 teaspoon pure vanilla extract
  • 1/2 cup rainbow sprinkles (not pastel, or naturally colored), or more, as desired
  1. img_7880Make the cake: Heat oven to 325 degrees, preferably on convection, and place a rack in the center.
  2. Butter and line the bottoms of two 8-inch round cake pans with parchment paper. Butter the parchment. Flour the pans, coating the bottom and sides, then tap out any excess flour.
  3. In a medium bowl, whisk together flour, baking powder, baking soda and salt.
  4. In a small bowl, stir together milk and vanilla.
  5. In a mixer fitted with the paddle attachment, beat butter and sugar at medium-high speed until light and fluffy, 2 to 3 minutes.
  6. Reduce speed to low and, with mixer running, slowly add egg and whites and beat until smooth and creamy, 1 to 2 minutes. Scrape down bowl.
  7. Add half the flour mixture, then the milk mixture, then the remaining flour mixture, beating to blend after each addition.
  8. Scrape down bowl and blend once more.
  9. Remove bowl and use a spatula or spoon to fold in sprinkles by hand.
  10. Divide batter evenly between the pans (approximately 400 g per pan), and bake until the tops are just dry to the touch and a toothpick inserted into the center comes out clean, 20 to 25 minutes. Rotate the pans halfway through baking.
  11. Transfer pans to a wire rack and let cool completely, at least 2 to 4 hours, before turning out.
  12. Make the frosting: In a mixer fitted with the paddle attachment, beat cream cheese, butter and salt together at medium speed until light and fluffy, 2 minutes.
  13. Reduce speed to low and, with mixer running, slowly add sugar and beat until smooth.
  14. Beat in vanilla just until incorporated.
  15. Taste frosting; you should be able to taste the cream cheese and a little bit of saltiness, as well as the sweetness. If desired, add more salt or sugar. Keep refrigerated.
  16. Turn cooled cakes out of pans.
  17. Using a bread knife, cut off any domed or uneven parts of each cake to make flat surfaces.
  18. Place one of the cakes on a platter or a cake stand, cut side up.
  19. Using an offset spatula, frost the top.
  20. Stack the other layer on top, cut side down.
  21. Place remaining frosting on top of the cake and, working from the center outward, frost the top and sides of the cake, as desired. I piped a border around the perimeter of the top of the cake to keep the thick coating of sprinkles on top in place.
  22. Sprinkle the top with a thick layer of sprinkles. Coat the sides with sprinkles as well, if desired.
  23. Refrigerate cake 30 minutes or longer to set. Serve cool.

Note: This recipe would also work well for cupcakes. Fill batter in 12 cupcake liners and bake 17-20 minutes, on convection.

One Year Ago:

Two Years Ago:

Three Years Ago:

Four Years Ago:

It was so tasty, I’ve already made it again! 🙂 I think it might need THREE layers next time. We all absolutely love it.

Vanilla Rose Cake

IMG_3810

When my daughter saw photos of a rose cake on The Quiet Baker– she had to have it! The rose cake frosting pattern, originally from I am Baker, I believe, is actually quite simple and seems to be popping up all over the place. I think that the pink sugar pearls were a nice addition. What a pretty cake!

My daughter requested a yellow cake with cream cheese frosting; I aim to please. 😉  I used a yellow cake recipe adapted from The Cake Bible by Rose Levy Beranbaum, via epicurious.com. The vanilla cream cheese frosting recipe is from Martha Stewart Living. This cake needs a LOT of frosting… I initially made 1 1/2 times the amount for a standard cake, but had to make even more! The recipe below may yield extra frosting (not such a bad thing)- but better safe than sorry. 🙂

The frosting needs to be warm enough to pipe, but not so warm that the roses slide down the sides of the cake. I had to repeatedly chill my frosting to prevent this from happening. I guess that is a drawback of warm weather… (Trust me, after this past winter, I’m not complaining!) I used a 1M pastry tip. Lovely. ❤

Yield: Serves 12

For the Cake:

  • 6 large egg yolks
  • 1 cup milk (I used whole milk)
  • 2 1/4 teaspoons pure vanilla extract
  • 3 cups sifted cake flour
  • 1 1/2 cups sugar
  • 1 tablespoon + teaspoon baking powder
  • 3/4 teaspoon salt
  • 12 tablespoons unsalted butter (must be softened)
  1. Preheat the oven to 350°F (on convection).
  2. Prepare 2 standard cake pans by lining with parchment paper and grease with cooking oil spray.
  3. In a medium bowl lightly combine the yolks, 1/4 cup milk, and vanilla.
  4. In a large mixing bowl combine the dry ingredients and mix on low speed for 30 seconds to blend.
  5. Add the butter and the remaining 3/4 cup milk. Mix on low speed until the dry ingredients are moistened. Increase to medium speed (high speed if using a hand mixer) and beat for 1 1/2 minutes to aerate and develop the cake’s structure. Scrape down the sides.
  6. Gradually add the egg mixture in 3 batches, beating for 20 seconds after each addition to incorporate the ingredients and strengthen the structure. Scrape down the sides.
  7. Scrape the batter into the prepared pans and smooth the surface with a spatula. The pans will be about 1/2 full.
  8. Bake 25 to 27 minutes on convection or up to 35 minutes in a standard oven, or until a tester inserted near the center comes out clean and the cake springs back when pressed lightly in the center. The cakes should start to shrink from the sides of the pans only after removal from the oven.
  9. Let the cakes cool in the pan on racks for 10 minutes. Loosen the sides with a small metal spatula and invert onto greased wire racks. To prevent splitting, reinvert so that the tops are up and cool completely before wrapping airtight.

For the Frosting:

  • 2 sticks unsalted butter, softened
  • 8 ounces cream cheese, room temperature
  • 10 cups confectioner’s sugar
  • 1/2 teaspoon fine salt
  • 1/2 cup whole milk
  • 1 teaspoon pure vanilla extract
  • sugar pearls, optional
  1. Beat together butter and cream cheese with a mixer on medium-high speed until pale and creamy, about 1 minute.
  2. Reduce speed to medium. Add confectioner’s sugar, 1 cup at a time, beating well after each addition.
  3. Add salt, milk, and vanilla and beat until fluffy, about 3 minutes.

Note: If not using immediately, cover surface of frosting with plastic wrap. Frosting can be refrigerated in an airtight container up to 1 week. Before using, bring to room temperature, then beat on low speed until smooth.

To Frost the Cake:

  1. Place 1 cake layer on a cake plate and spread 1 cup frosting on top. Place remaining cake layer on top.
  2. Crumb coat the cake. Chill for about 10 minutes.
  3. Using a pastry bag fitted with the 1M tip, pipe rows of rosettes, starting from the bottom edge and work upwards towards the center of the top. (Piping the side is a little more challenging than piping the top, so try to do a couple of practice rosettes on the side first, then scrape them off  being careful not to take off any crumbs.) (a 2D tip could also be used)
  4. Once the entire cake is covered in piped rosettes, pipe in little ‘stars’ to fill any areas between the roses.
  5. Add on edible sugar pearls, if desired.

Note: If frosting becomes too soft, refrigerate to firm up. The cake can be covered with a cake dome and refrigerated overnight.

**Bring the cake to room temperature before serving.**

One Year Ago:

Two Years Ago:

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