Cakes

Birthdays and cakes are almost synonymous. The custom of blowing a candle, making a wish, and cutting a cake is almost the same across the world. Bake it at home or order from the nearest cake shop – a cake is always the prime highlight of a birthday party. Cakes are the best-selling gifts here at Ferns N Petals and you will always find delightful birthday cake designs to greet your family members, close friends, and relatives. So, check out our list of top cakes for the birthday celebrations and gift an unforgettable moment to your loved ones.

Black Forest Cake:

Black Forest Cake

Black Forest is perhaps the most famous flavour of cake across the world. It is also known as “Black Forest Gateau” and in Germany (the birthplace of black forest cake) it is known as Schwarzwälder Kirschtorte. This cake is layered with cream and cherries and the taste is heavenly. Here at Ferns N Petals, you will get the normal sizes of this cake to greet the birthday boy/girl.

Chocolate Truffle Cream Cake:

Chocolate Truffle Cream Cake

This is another classic cake that never goes out of style or trend. A dense and moist chocolate cake layered reaches perfection with silky chocolate truffle frosting. Further cherries or some cut fruits are used to decorate this cake. You can opt for the chocolate truffle cream cake available in heart-shapes too in case it is your better half’s birthday.

Pineapple Cake:

Pineapple Cake

Plain, simple, and less in sweet content – a pineapple cake reminds of the unpretentious things in life. If you know someone who is quite down to earth and uncomplicated, then, a pineapple cake is the perfect birthday treat for that person. In india

this cake actually symbolises “to come forth, prosperous and thriving” and that means “hope that many children will be born to the family”. Thus, a pineapple cake is often given as engagement gifts too.

Creamy Vanilla Fruit cake:

Creamy Vanilla Fruit Cake

If you are finding a birthday cake for someone who is quite health conscious or loves fruits – then, you can think of this amazing cake. The vanilla flavour, the outburst of creams, and the crunchy seasonal fruits make this cake no less than a royal treat for a birthday. You may call this cake a beautiful combination of health and taste.

Emogi cakes recipe

INSTRUCTIONS

TO MAKE THE CAKE:

Line a half sheet pan (13x18”) with parchment or foil, and spray it with nonstick cooking spray. Preheat the oven to 350 F.
Add the butter and both sugars to the bowl of a large stand mixer fitted with a paddle attachment. Beat them together on medium-high speed, until light and fluffy, about 5 minutes. Add the eggs one at a time, beating well after each addition. Add the vanilla extract and mix it in.
In a different bowl, sift together the flour, cocoa powder, baking soda, and salt. With the mixer running on low, add a quarter of the sifted flour mixture. When the flour streaks have almost all disappeared, add a third of the buttermilk to the mixing bowl. When that’s incorporated, continue to add the drys and wets in an alternating pattern, ending with the dry ingredients.
When the dry ingredients are nearly incorporated, stop the mixer. Scrape down the bottom and sides of the bowl with a rubber spatula, and finish mixing the cake by hand. Pour the batter into the prepared pan and smooth it into an even layer. Bake the cake for 15 minutes, until a toothpick inserted into the center comes out with just a few moist crumbs attached. Cool the cake completely before using.

TO MAKE THE BUTTERCREAM:

Combine the whites, powdered sugar, and salt in the bowl of a large stand mixer fitted with a paddle attachment. Mix everything together on low speed, until the sugar is moistened and no dry patches remain. Turn off the mixer, scrape down the sides and bottom of the bowl with a spatula, then turn the mixer to medium speed. Beat on medium for 5 minutes.
After 5 minutes, turn the mixer to medium-low and start adding the softened room temperature butter, 1-2 tablespoons at a time. Once all of the butter is incorporated, add the vanilla extract and mix it in. Stop the mixer and scrape down the bottom and sides once more. Turn the speed to medium and beat the buttercream for 10 minutes. At the end, you’ll have a frosting with a wonderfully light and creamy texture. Add the yellow gel food coloring, a few drops at a time, until you get a bold yellow color you like.

TO ASSEMBLE:

Cut the cooled cake in half widthwise, and transfer one half to a sturdy cake cardboard or cutting board. Spread a layer of frosting about ½-inch thick on the cake, and top with the second half of the cake. Refrigerate the cake for about an hour to firm up the frosting and make it easier to get clean cuts.
Use a 3-inch circular cutter to cut 8 circles out of the cake—you’ll need to space them closely together to get them all to fit. Use a paring knife to cut all the way down around the cutter if you have trouble getting it through the thickness of the cake.
Place each cake on a little cardboard circle, to make it easier to transfer, and spread a thin layer of frosting on the outside of each cake. This traps the crumbs and prevents them from showing through the yellow glaze. Refrigerate the cakes briefly to firm up the frosting while you prepare the hearts and glaze.
Dust a work surface with a thin layer of powdered sugar and roll the fondant to less than 1/8-inch thick. Use a small heart cutter to cut hearts out of the fondant—you’ll need 2 hearts per cake if you want to make heart-eye emojis, and 1 heart/cake if you want to make the kissy face emoji.
Combine the yellow candy coating and the cream in a bowl, and microwave for 1 minute. Whisk, and continue to stir and microwave in short increments until the coating is completely melted and smooth. At first it will be very thin, so let it cool at room temperature for 15-20 minutes, until it has thickened a bit. It should still flow like maple syrup—don’t wait until it’s too thick to be fluid. If it’s gotten too thick, reheat it in 5-second increments and whisk until it’s fluid again.
Cover your work surface with waxed paper or parchment, place a wire rack on the paper, and put the frosted cakes on the wire rack. Pour the glaze over the cakes. Pour it right in the center so that it flows down and covers the sides. Touch up any bald spots with a spatula, and let them sit at room temperature until the yellow coating is set.
Melt the black candy coating in the microwave, and transfer it to a piping bag or paper cone. Pipe a dab of coating on the back of a fondant heart to affix it to the cake, and decorate the top with the emoji design of your choice.

Cakes of joy

There are many different types of cakes and many different ways of dividing them into various categories, but professional bakers categorize cakes by ingredients and mixing method. (Home bakers tend to categorize cakes by flavoring—i.e., chocolate cakes, fruit cakes, and so on—which is helpful when you're trying to decide what to eat, but not as helpful when you're trying to understand how best to make a cake.) Depending on how the batter is prepared, you will find that the final texture varies. Below is a comprehensive but by no means exhaustive list of the basic types of cakes.

Candy cakes

Different qualities cakes such as candy, Cadbury, white forest, icing and many more for lovers in anniversary, birthday, valentine's and occasion is sweet and tasty

Cakes and taste

Cakes content

How are cakes made in easy steps?

Typical batter-type cake (all colour flavour)

Ingredient	Baker’s %
Chlorinated soft wheat flour (air classified, short patent)	100.0
Table sugar (refined, granulated sucrose)	100.0–180.0
Shortening (cake or all purpose)	40.0–50.0
Water	70.0–120.0
Whole eggs (liquid)	60.0–90.0
Natural cocoa, dutch cocoa, chocolate	10.0–20.0
Non-fat dry milk	8.0–12.0
Salt	3.0–4.0
Baking powder	4.0–6.0
Vanilla , pineapple, chocolatly,strwaberry flavour	1.0–2.0
Emulsifier	1.0–1.5
Baking soda	1.0–1.5
Any colour	0.4–0.5

Flour intended for cake making have, typically, the following specifications:⁴

Protein content 7.0–9.0%
pH 4.5–5.2 (indication of chlorine gas treatment)
Particle size of 10–40 µm (microns)
Ash content of 0.30–0.40%
Class of wheat (flour)used: Soft Red Winter (SRW) and and Soft White (SW)

Relevant formula considerations:

The amount of sugar varies with the type of cake (yellow, white ,red,green andchocolate cake).
For optimum air incorporation into the batter, the fat must be hydrogenated, with plastic condition, with or without emulsifiers added.
The amount of water added depends on the contribution of moisture from liquid eggs and use of liquid sweeteners such as HFCS, invert syrup, honey or 42 DE corn syrup.
The amount of whole eggs as structure building ingredients depends on the amount of tenderizing and aerating ingredients such as sugars and fat.
Baking powder can be single or double acting, i.e., it can contain one or more leavening acids to produce carbon dioxide quickly during mixing or slowly when triggered by heat during baking.⁵
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Cakes qualities

Qualities of cakes of different flovours is awsome in design and mouhwatering taste for those who loves to eat yummy for joys

Cakes types and design

Great design cakes for lovers such as children , adults and old age as parents and couples who loves to eat yummy eggles fresh creme cake of different flavours and special ingredients

Names of cakes:

Blackforest

Strawberry

Vanilla pastry

White forest

Choclate flavour

❤️ cake

Thanks for watching this video in youtube and blogger pantocakes.blogspot.com

fezasiddiqui#cakes#softy#types...

Valentine's new cakes

INSTRUCTIONS

Make the Chocolate Frosting (in advance)

Place chopped chocolate into a large heatproof bowl.
In a medium saucepan, combine heavy cream and butter. Cook on med-high, stirring often, until just simmering.
Pour hot cream over chopped chocolate and cover bowl with plastic wrap. Let sit 5 minutes.
Stir gently until completely smooth.
Place plastic wrap directly on top of chocolate. Allow to thicken and set overnight.*

Make the Chocolate Cake:

Preheat oven to 350F. Grease two 8″ cake rounds, dust with cocoa powder and line bottoms with parchment.
Place flour, sugar, cocoa powder, baking soda, baking powder and salt into the bowl of a stand mixer. Mix until well combined.
In a medium bowl, whisk eggs, oil, buttermilk, and vanilla. Very slowly pour in hot water while whisking constantly.
Add wet ingredients to dry and mix on medium for 2 to 3 minutes. Batter will be very thin.
Pour batter evenly into prepared pans. Bake for approximately 30 minutes or until a toothpick inserted into the center comes out mostly clean.
Place cakes on wire rack to cool for 10 minutes then turn out onto wire rack to cool completely.
Once cooled, cut each layer in half horizontally, if desired.

Assemble the Cake:

Place one layer of cake onto a cake stand or serving plate. Top with a thin layer of chocolate frosting (approximately 2/3 cup). Spread evenly.
Repeat with remaining layers of cake and frosting. Crumb coat the cake. Chill for 30 minutes.
Frost the cake and smooth the sides and top, reserving a small amount of chocolate frosting for the top decorations, if desired. Place cake back in the fridge for 20 minutes to set.
Place a bowl upside-down on a baking sheet. Place cake on inverted bowl so that the sides hang over.
Gently press chocolate flakes (or chocolate sprinkles) into the sides and top.
Pipe dollops of reserved chocolate frosting on top using a large open star tip

NOTES

Plan to make the chocolate frosting one day in advance.
You can force the chocolate frosting to thicken quicker by placing the frosting in the fridge, but be sure to stir often