Daddys Birthday Cake Aka Frannys Sunshine Cake Recipes

SUNSHINE CAKE

Steps:

• Preheat oven to 350°. Line bottom of a greased 15x10x1-in. jelly-roll pan with parchment; grease paper., In a large bowl, cream butter and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla and citrus zest. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition., Transfer to prepared pan. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool in pan 5 minutes before removing to a wire rack; remove paper. Cool completely., For filling, in a small saucepan, combine sugar, cornstarch and salt. Whisk in water. Cook and stir over medium heat until thickened and bubbly. Remove from heat., In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in butter. Gently stir in lemon juice. Press plastic wrap onto surface of filling; cool slightly. Refrigerate until cold., For frosting, in a large bowl, cream butter until fluffy. Beat in confectioners' sugar, corn syrup, orange juice, vanilla, orange zest and salt until smooth. Tint orange with yellow and red food coloring. , Trim edges of cake; cut crosswise into thirds. Place 1 cake layer on a serving plate; spread with half the filling. Repeat layers. Top with remaining cake layer. Frost top and sides of cake with frosting. Insert lollipops in top for flowers. Refrigerate leftovers.

SUNSHINE SPONGE CAKE

Steps:

• Preheat oven to 350°. In a bowl, beat the egg yolks on high until thickened and lemon-colored. Add water, lemon verbena and vanilla. Gradually beat in 1 cup sugar. beat for 4-5 minutes or until mixture doubles in volume. Combine flour and baking powder; sprinkle 1/4 cupful over batter and fold in until combined. Repeat with remaining flour mixture; set aside. , In another bowl, beat the egg whites, cream of tartar and salt until soft peaks form. Add remaining sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently fold into batter. Pour into an ungreased 10-in. tube pan. Bake until top springs back when lightly touched, 45-50 minutes. Immediately invert the pan; cool completely. Run a knife around sides of pan and remove cake to a serving plate. , In a bowl, cream 2 cups sugar, butter, lemon juice and extracts. Slowly add remaining sugar. If needed, beat in a small amount of water until the frosting reaches desired spreading consistency. Frost cake. Garnish with daisies and lemon verbena if desired.

SUNSHINE CAKE

Steps:

• Preheat oven to 350°F. Butter and flour 9-inch pie plate.
• Whisk eggs, granulated sugar, almond extract, and salt in a large bowl until frothy and pale, about 30 seconds. Add 1/2 cup butter and 1/2 cup flour and stir until incorporated. Pour into prepared pie plate. Top with almonds and pearl sugar, if using.
• Bake cake until top is golden brown and a toothpick inserted into the center comes out clean, 20-25 minutes. Transfer pan to a wire rack and let cake cool slightly before serving.
• Do ahead:
• Cake can be made 1 day ahead; store tightly wrapped at room temperature.

DADDY'S BIRTHDAY CAKE - GERMAN CHOCOLATE CAKE

Steps:

• 1. TO MAKE CAKE: Preheat oven to 325. Spray 3 8" round cake pans or 2 9" rounds with cooking spray and dust with cocoa. Shake excess out of pans.
• 2. Chop the Germans chocolate into 1" pieces. Place in a microwave-safe bowl and cook on high for 1 to 1 1/2 minutes stopping and stirring every 30 seconds until chocolate is melted.
• 3. Beat egg whites until stiff peaks form and set aside.
• 4. Place sour cream and oil in a large mixing bowl. Mix till incorporated. Add pudding mix and melted chocolate and mix until all comes together. Then add cake mix and hot water. Mix together. Then add egg yolks one at a time. Beat on low until all ingredients are combined for about 30 seconds. Scrape down the sides of the bowl and increase mixer speed to medium and beat 1 1/2 minutes longer. The batter should look smooth and thickened.
• 5. Fold in whipped egg whites.
• 6. Divide batter between pans and smooth tops.
• 7. Place pans side by side on the oven's middle rack. Bake 29 to 33 min or until done.
• 8. Transfer cakes in the pan to a wire rack. Let cool 5 minutes. Then turn out cakes right side up on the rack and let cool completely 20 minutes or longer.
• 9. TO MAKE FILLING: Spread coconut on one sheet pan and the chopped pecans on another. Toast in a 350 degree oven for 4 to 5 min just until light brown. Stir around coconut and pecans after about 2 to 2 1/2 minutes.
• 10. Place evaporated milk, sugar, butter, and egg yolks in a large saucepan over medium heat. Cook stirring constantly with a wooden spoon until thickened and golden brown in color 9this will take at least 15 minutes). Remove from heat and stir in vanilla. Let the filling cool 5 minutes.
• 11. After 5 minutes, fold in toasted pecans and coconut. Let cool for another 15 minutes or till room temperature.
• 12. TO MAKE CHOCOLATE GANACHE FROSTING: Place chopped semi-sweet chocolate in a large mixing bowl.
• 13. Pour cream into a small heavy saucepan and place over medium-high heat and bring to boil stirring constantly. Remove the cream from the heat and pour over chocolate pieces. Using a wooden spoon stir until chocolate is melted.
• 14. Stir in vanilla and let cool at room temperature 45 minutes to 1 hour.
• 15. Once the ganache is cool, whip with mixer for 1 to 2 minutes.
• 16. TO ASSEMBLE CAKE: If you baked 2 9" layers slice each layer in 1/2 to make 4 layers or if using 3 8" layers no need to slice.
• 17. Place bottom layer cut side up on cake plate spread 1 cup of filling over layer to edges. Place next layer cut side down, spread another cup of filling over layer repeat with final 2 layers. On the final layer on 8 or 9" cakes use the rest of the filling on the top spread to the edges of the cake.
• 18. Ice sides of with whipped ganache. Place ganache in a piping bag with a large star tip. Pipe a border around the bottom of the cake. Pipe rosettes around the top of the cake and one in the center. Place reserved pecan halves in rosettes.