TRADITIONAL INA GARTEN BIRTHDAY CAKE WITH VANILLA BUTTERCREAM
If you love baking and cooking, you may have heard of Ina Garten. She is an American legend! She is a writer and hosts her own TV show called Barefoot Contessa on the Food Network. For us food lovers, it does not get much better than that! Of course, she cooks for her husband Jeffrey, but we can use her recipes to indulge our loved ones too. I absolutely love her baking recipes and I have taken one or two from her books to inspire me when making whatever cake I need. Today we are making Ina Garten vanilla buttercream frosting to use on an amazing, traditional birthday cake!
Provided by cakedecorist.com
Categories Dessert
Number Of Ingredients 15
Steps:
- The first thing we need to do is to preheat the oven to 350ºF and prepare the pans we are going to use. We need either 2 9 inch cake pans or, if you wanted the more traditional look, 1 9 inch pan, 1 6 inch pan and 1 3 inch pan. This way, the cake will taper towards the top, looking like a small castle.
- To prepare them, butter and flour them so that it is easier to take the cake out once they are done. You could also line them with parchment paper if you prefer.
- Now to make the cake. Grab the room temperature butter and place it in a large mixing bowl with the sugar. With the help of a stand or hand mixer, cream it until fluffy on high speed with a paddle attachment. This will take approximately 5 minutes.
- Reduce the speed to medium and proceed to add the eggs in batches. We recommend no more than 2 at a time. Then mix thoroughly.
- Add in the sour cream, the vanilla extract, and the lemon zest.
- Sift together the flour, cornstarch, salt, and baking soda together to avoid any lumps and have an even mix.
- Add in the dry ingredients slowly, making sure there is no powder splash. Continue to mix after you have incorporated all of it. You will know it is done once you scrape the sides and can tell there are no butter or flour pockets in it.
- Once your batter is ready, you will need to divide it proportionately into the cake pans. If you have a scale, this will be much easier, but one way to get the measurements right with weighting is the following.
- You can, first, divide the batter into two equal parts. One of these you will need to pour into the 9-inch cake mold. Remember they need to be buttered and floured or have some sort of parchment paper lining.
- You will be left with half the batter. You must then divide this into 3 equal parts. Use one of these for the 3-inch cake pan and the other 2 for the 6-inch cake pan. See? Very easy!
- Smoothe the tops of the batter with a spatula before baking. This will help so that there is not so much of a round top to be cut off the cakes before stacking them.
- As you could have imagined, they will need different baking times as the pans are different sizes. The 9-inch will take approximately 45 minutes to be done. The 6-inch, 35 to 40 and the 3-inch 30 minutes.
- Always check them a little bit before they are due and only take them out once a stick or knife comes out clean from the center.
- Cool the pans to room temperature before unmolding them and then let them rest top sides down on a cooling rack until they are completely cool. You could even, if you have enough space, place them in the fridge. This will make it easier to frost them, cut them and stack them.
- Now let's move on to the frosting. Go back to your electric or hand mixer and cream the butter for a few minutes.
- Once it is light and fluffy in texture, sift in the powdered sugar slowly while still mixing on low. Also, add the vanilla extract.
- Check the consistency. If it is too stiff, add in milk slowly to adjust it and make it just right. This depends on the temperature and humidity of your kitchen, so the quantities are just estimates.
- Set aside a quarter of the frosting and add food coloring as you desire. For a traditional look, we recommend you further divide this into 3 and use a bit of yellow, blue and red to make pastel colors.
- Once everything is done and the cakes are cool, check to see if their tops are level. If they are not, you will need to adjust them with a serrated knife before stacking them.
- Cut them into halves and place buttercream between them. Then stack them all together. You can chill the cake for a few hours at this point.
- Crumb coat the cake with a thin layer of frosting before proceeding to actually frost it. This will help the buttercream stay smooth and look amazing. Then pipe in some decorations as you see fit.
BIRTHDAY SHEET CAKE
Provided by Ina Garten
Categories dessert
Time 45m
Yield 1 (12x18-inch) cake
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F. Butter and flour a 12 by 18 by 1 1/2-inch sheet pan.
- To make the cake, cream the butter and sugar on medium-high speed in the bowl of an electric mixer fitted with a paddle attachment until light and fluffy, about 5 minutes. On medium speed, add the eggs, 2 at a time, then the sour cream, vanilla, and lemon zest, scraping down the bowl as needed. Mix well. Sift together the flour, cornstarch, salt, and baking soda. With the mixer on low speed, slowly add the flour mixture to the butter mixture and stir just until smooth. Finish mixing by hand to be sure the batter is well mixed. Pour evenly into the pan, smooth the top with a spatula, and bake in the center of the oven for 25 to 30 minutes, or until a toothpick comes out clean. Cool in the pan to room temperature.
- For the frosting, place the chocolate chips and heavy cream in a bowl set over a pot of simmering water, stirring occasionally, until the chips are completely melted. Off the heat, add the corn syrup and vanilla and allow the chocolate mixture to cool to room temperature. In the bowl of an electric mixer fitted with the whisk attachment, whisk the chocolate mixture and softened butter on medium speed for a few minutes, until it's thickened.
- Spread the frosting evenly on the cake. Have the children decorate the cake with chocolate candies.
INA GARTEN'S WHITE CAKE
Easy, delicious and healthy Ina Garten's White Cake recipe from SparkRecipes. See our top-rated recipes for Ina Garten's White Cake.
Categories Desserts
Yield 16
Number Of Ingredients 10
Steps:
- Cream butter with sugar. Add eggs, one at a time, then sour cream, vanilla, and zest.
- Sift dry ingredients. Add slowly to wet.
- Bake at 350 until cake tester is clean.
Nutrition Facts : Nutritional Info Servings Per Recipe 16 Amount Per Serving Calories
COCONUT CAKE
Celebrate with Ina Garten's snow-white Coconut Cake recipe from Barefoot Contessa on Food Network. The cream cheese frosting is sprinkled with shredded coconut.
Provided by Ina Garten
Categories dessert
Time 1h55m
Yield 10 to 12 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F. Grease 2 (9-inch) round cake pans, then line them parchment paper. Grease them again and dust lightly with flour.
- In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar on medium-high speed for 3 to 5 minutes, until light yellow and fluffy. Crack the eggs into a small bowl. With the mixer on medium speed, add the eggs 1 at a time, scraping down the bowl once during mixing. Add the vanilla and almond extracts and mix well. The mixture might look curdled; don't be concerned.
- In a separate bowl, sift together the flour, baking powder, baking soda and salt. With the mixer on low speed, alternately add the dry ingredients and the milk to the batter in 3 parts, beginning and ending with dry ingredients. Mix until just combined. Fold in the 4 ounces of coconut with a rubber spatula.
- Pour the batter evenly into the 2 pans and smooth the top with a knife. Bake in the center of the oven for 45 to 55 minutes, until the tops are browned and a cake tester comes out clean. Cool on a baking rack for 30 minutes, then turn the cakes out onto a baking rack to finish cooling.
- For the frosting, in the bowl of an electric mixer fitted with a paddle attachment, combine the cream cheese, butter, vanilla and almond extract on low speed. Add the confectioners' sugar and mix until just smooth (don't whip!).
- To assemble, place 1 layer on a flat serving plate, top side down, and spread with frosting. Place the second layer on top, top side up, and frost the top and sides. To decorate the cake, sprinkle the top with coconut and lightly press more coconut onto the sides. Serve at room temperature.
FLAG CAKE
Provided by Ina Garten
Categories dessert
Time 1h15m
Yield 20 to 24 servings
Number Of Ingredients 15
Steps:
- Heat the oven to 350 degrees F.
- Butter and flour an 18 by 13 by 1 1/2-inch sheet pan.
- Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed, until light and fluffy. On medium speed, add the eggs, 2 at a time, then add the sour cream and vanilla. Scrape down the sides and stir until smooth.
- Sift together the flour, cornstarch, salt, and baking soda in a bowl. With the mixer on low speed, add the flour mixture to the butter mixture until just combined. Pour into the prepared pan. Smooth the top with a spatula. Bake in the center of the oven for 20 to 30 minutes, until a toothpick comes out clean. Cool to room temperature.
- For the icing, combine the butter, cream cheese, sugar, and vanilla in the bowl of an electric mixer fitted with the paddle attachment, mixing just until smooth.
- Spread three-fourths of the icing on the top of the cooled sheet cake. Outline the flag on the top of the cake with a toothpick. Fill the upper left corner with blueberries. Place 2 rows of raspberries across the top of the cake like a red stripe. Put the remaining icing in a pastry bag fitted with a star tip and pipe two rows of white stripes below the raspberries. Alternate rows of raspberries and icing until the flag is completed. Pipe stars on top of the blueberries.
- I serve this cake right in the pan. If you want to turn it out onto a board before frosting, use parchment paper when you grease and flour the pan.
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- DO NOT preheat the oven. Place a rack in the oven so the cake will sit in the center. Generously spray a 12-cup tube pan (not one with a removable bottom!) or two loaf pans (8½ x 4½ x 2½ inches) with the baking spray to coat evenly. Sprinkle with the demerara sugar, tilting the pan or pans to make an even coating of the sugar over the bottom and sides. Set aside. Combine the sifted cake flour and salt and pass the mixture through a sieve or a sifter from one bowl into another THREE times. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and granulated sugar on medium speed for 5 minutes, until the mixture is light yellow and fluffy. With the mixer on medium-low, add the eggs one at a time, mixing well after each addition. Mix in the vanilla extract, vanilla seeds, and orange zest. With the mixer on low, add the flour mixture in thirds alternately with the cream, beginning and ending with flour and scraping down the sides of the bowl to combine. (Don’t worry if it looks a little curdled.) Increase the speed to medium and beat for 3 minutes. The batter should be very light and fluffy.
- Pour the batter into the prepared pans, smooth the top, and place in the cold oven. Turn the oven to 350 degrees and bake for 50 to 55 minutes, until a toothpick comes out clean. Cool in the pan for 30 minutes, carefully remove the cake to a baking rack, rounded side up, and allow to cool completely.
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