SPACE SHUTTLE CAKE
A space shuttle cake is a fun (and unique) way to celebrate any space fanatic's birthday!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h15m
Yield 15
Number Of Ingredients 11
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom and sides of 13x9-inch pan. Make and bake cake as directed on box for 13x9-inch pan. Cool 10 minutes; remove cake from pan to cooling rack. Cool completely, about 1 hour. Refrigerate or freeze cake 1 hour until firm.
- Using serrated knife, cut rounded dome from top of cake to make flat surface; place cake cut side down. Cut cake as shown in diagram (template can be found under the Tips below).
- On tray, place cake piece 1. Arrange pieces 2, 3 and 4 as shown in diagram, trimming to fit, standing up piece 3 for top fin. Trim point of piece 2 for nose of shuttle. Attach each piece with a small amount of frosting.
- Frost cake with a thin layer of frosting to seal in crumbs. Freeze 30 to 45 minutes to set frosting. Add final coat of frosting to cake, using up remaining frosting.
- Use licorice to make diagonal lines across nose of shuttle and to outline top fin. Use M&M's™ minis chocolate candies to outline tip, wings and back of shuttle. Add large and small stars to wings and back; add round candies to both sides of fin. Write "USA" or another message on top of fin with decorating gel. Insert candles at end of shuttle. If desired, just before serving, light candles for "liftoff." Store loosely covered.
Nutrition Facts : Calories 410, Carbohydrate 62 g, Cholesterol 40 mg, Fat 3 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving (Cake and Frosting Only), Sodium 320 mg, Sugar 44 g, TransFat 3 1/2 g
FAVORITE FUDGE BIRTHDAY CAKE
This is from King Arthur Flour website. Really want to try this one - maybe for DH's birthday since he is a major chocoholic. Time for icing to set is not included in cooking time.
Provided by knitaholic
Categories Dessert
Time 58m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees. Lightly grease and flour 2 8x2" round cake pans.
- For cake:.
- Whisk together dry ingredients.
- Add eggs, oil, and vanilla, beating until smooth.
- Gradually add the water, beating until smooth.
- Pour batter into prepared pans.
- Bake the cakes for 35 to 38 minutes, or until a cake tester comes out clean. Cool cakes in pans 15 minutes, then remove from pans to cool completely on wire racks.
- For filling:.
- Combine the chocolate and cream in a microwave-safe bowl, and heat until the cream is very hot, and the chocolate very soft. Stir to melt the chocolate completely, reheating very briefly if necessary.
- For icing:.
- Combine the chocolate and cream in a microwave-safe bowl, and heat until the cream is very hot, and the chocolate very soft.
- Stir to melt the chocolate completely, reheating very briefly if necessary.
- Pour and spread the icing over the top of the cake, letting it drip over the edges and down the sides. Once it's done dripping, you may smooth the sides with an icing spatula, if desired.
- Allow the cake to rest, covered with a cake cover (or a big turned-over bowl) till the chocolate is set; overnight is good, though several hours are sufficient.
Nutrition Facts : Calories 698.4, Fat 49.7, SaturatedFat 23.2, Cholesterol 93, Sodium 352.6, Carbohydrate 69, Fiber 9.6, Sugar 33.9, Protein 12
SPACESHIP CAKE
Delight your astronaut "want-to-be" with an ordinary 13x9-inch yellow cake that blasts off into this extraordinary fun spaceship cake.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h15m
Yield 12
Number Of Ingredients 6
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom and sides of 13x9-inch pan. Make and bake cake as directed on box for 13x9-inch pan. Cool 10 minutes; remove cake from pan to cooling rack. Cool completely, about 1 hour. Refrigerate or freeze cake about 1 hour or until firm.
- Using serrated knife, cut rounded dome from top of cake to make flat surface; place cake cut side down. Cut cake as shown in diagram.
- Place cake piece 1 on tray. Arrange pieces 2, 3 and 4 as shown in diagram, trimming to fit, standing up piece 3 for top fin. Trim point of piece 2 for nose of ship. Attach each piece with a small amount of frosting.
- Spread thin layer of frosting on cake to seal in crumbs. Freeze 30 to 45 minutes to set frosting. Frost cake with remaining frosting. Let frosting set a few minutes. Carefully cover with paper towel and gently pat to give a fabric-like appearance; remove towel. Use fruit snack for strips as shown in photograph. Outline as desired with decorating gel. Store loosely covered.
Nutrition Facts : Calories 510, Carbohydrate 73 g, Cholesterol 55 mg, Fat 4 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 440 mg, Sugar 54 g, TransFat 5 g
SPACE MANSION BIRTHDAY CAKE
We all want the best for our friends, and while buying a mansion for your BFF may be out of your budget, there's no rule that says you can't bake for him/her/it! I like experimenting and testing the laws of physics and this cake may be the most precarious one I've tried so far! I won't pretend that there weren't a couple fails; a few inedible cheats had to be implemented in order to prevent collapse! That being said, the final product is fully furnished (with sugar) and with a few birthday candles set around it, it's ready to impress! Explaining how to assemble this is tricky without writing a novel! Remember your components should all be VERY cold (work out of the fridge directly as much as possible). Build your stand first and make sure it can fit easily in the fridge. Make sure any components that touch food are non-toxic. I built the bottom stand entirely out of non-edible parts and set the cake on it before photographing.
Provided by ChristineMcConnell
Categories Dessert
Time P1DT3h
Yield 35 serving(s)
Number Of Ingredients 27
Steps:
- Assemble your cake stand and the following tools: Cakeboards, Wooden and metal rods, Toothpicks, Hot glue gun, Drill, Wooden discs for main supports, Isolamalt and pink food coloring to fill the pool, Level.
- Arrange your discs and boards how you like. Cut wooden rods and drill appropriate holes. Only use the hot glue to stabilize the top parts, but try to use metal rods to secure the lower stand as it's the place that supports the most weight. Seal any metal that could touch food in non-toxic hot glue. Use a level to make sure everything is straight and balanced, and test the weight on your platforms with books and weights to ensure that it can support the cake's weight.
- For the Birthday Cake:.
- Heat your oven to 350°F Mix egg whites, milk and clear vanilla in glass bowl. Mix cake flour, all-purpose flour, salt and baking powder in a separate bowl. Cream butter in a stand mixer, add sugar and beat until light and fully incorporated. Add funfetti sprinkles last.
- Butter and flour two large domed baking pans and two smaller domed baking pans. Alternate mixing the wet and dry ingredients into the butter batter until all are fully incorporated. Pour into trays and bake the larger domes about 50 minutes minutes and smaller domes about 35 minutes until a toothpick comes out clean. Wait ten minutes before removing from tins. Wrap and chill.
- For the Birthday Cake Buttercream:.
- In a stand mixer, beat room temperature butter until fluffy. Add icing sugar one cup at a time. Add whipping cream, salt (add funfetti / birthday confetti). Whip and frost cake.
- For the Pink Sugar Cookie Supports and Embellishments:.
- In a stand mixer, beat butter, sugar, salt, egg and milk. Slowly incorporate flour until a dough ball forms. Split into two balls and chill until ready to use.
- Heat oven to 375F and roll out dough onto a parchment lined baking sheet using powdered sugar to prevent sticking. Cut out shapes using homemade stencils made out of card stock and save scraps for the next batch. Bake 9 to 11 minutes until edges just begin to brown. Remove from oven and smooth by placing parchment paper over the top of freshly baked cookies and press down flat with a slightly smaller baking sheet. Once cool place on paper towel to absorb any butter before assembling.
- I used toothpicks at the base of some of these for added strength, so make sure your guests are aware of that. These cookies were all attached using royal icing and allowed to dry and set for several hours at a time.
- For the Royal icing:.
- Beat egg whites until frothy. Add a cup of powdered sugar at a time until incorporated. Once mixed place in a pastry bag and pipe. Use this as your 'glue' for cookies, as well as a solid coat over your domes and cookies, then as a final touch for electronic-looking embellishments.
Nutrition Facts : Calories 536.2, Fat 22.3, SaturatedFat 13.9, Cholesterol 63.7, Sodium 410.5, Carbohydrate 79.2, Fiber 0.8, Sugar 53, Protein 5.9
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