Unicorn Cake Party

Vanilla Bean Cake

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Preheat oven 325*F.

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*1 cup Cake Flour, sift and then measure

*1\2 cup White Wheat Pastry Flour, sift and then measure

*2 and 1/2 teaspoons Baking Powder

*1/4 teaspoon Sea Salt

*1 cup Butter, room temperature

*1 and 3/4 cup Sugar

*4 Eggs, room temperature

*1 cup canned Evaporated Milk

*1 tablespoon Vanilla Bean Paste or 1 Vanilla Bean Seeds, seeds removed from bean (add vanilla bean paste/seeds to the milk)

*Cooking Spray

*Parchment Paper, cupcake liner if using that option

*(3) 6 inch Aluminum round cake pans

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In a stand mixer with paddle attachment, cream together on medium speed the butter, sugar and salt until light and fluffy. Then add one egg at a time beating between each egg until incorporated.

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In a mixing bowl sift together the cake flour, wheat pastry flour and baking powder. Then gradually add dry ingredients to the creamed mixture, on medium low-speed and alternating with the milk and vanilla mixture in thirds just until combined.

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Use 3 round 6 inch cake pans, sprayed with cooking spray and lined with parchment. Then sprinkle a small amount of flour in each pan to coat cooking spray. This helps cakes to release from the pan after baking, tap out any unused flour.

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Pour cake batter evenly between baking pans.

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Bake in a 325*F. oven for 30-40 minutes or using a toothpick inserted to the middle of the cake comes out clean, also depending on your pan size. (About 30 minutes for 6 inch round pans)

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Remove cakes from the oven and allow cakes to cool slightly, about 10 minutes and run a plastic knife around the edge of the cake, if needed. Allow cakes to cool on cooling racks until completely cool, frost as desired.

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Recipe adapted from Rock Recipes

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White Chocolate Butter Cream Frosting

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*1 cup Butter, room temperature

*3 cups Powder Sugar, more if needed for desired consistency for spreading and piping

*1/4 cup Heavy Whipping Cream

*2 teaspoons Vanilla Extract

*6 ounces White chocolate Melting Wafers, like Ghirardelli or good quality White Chocolate Chips, Melted

Pinch of Sea Salt

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In a stand mixture with paddle attachment on medium speed, cream together the butter and powdered sugar, gradually adding the powdered sugar alternating with the heavy whipping  cream.  Then add the vanilla, salt and the melted white chocolate/vanilla wafers/chips (Cooled slightly) .  Add more powdered sugar, only if needed.

See Studio 5  or Cake Happens on Youtube frosting tips.

 

 

We Found this Unicorn swim tube for a gift, it was a random find but you can find it on Amazon HERE.

Enjoy!

Lindy

Firecracker Cup Cakes

Cupcakes

Makes 24 cupcakes

*1 box (18.25 Ounces) Cherry Chip Cake Mix, Betty Crocker or your favorite cake mix, make according to directions on box

*1 can  (16 ounce) Stars & Stripes Funfetti White Frosting (I really bought it to use the Stars and Stripe Sprinkles and I used the frosting recipe below for piping on white chocolate butter cream frosting)

White Chocolate Butter Cream Frosting

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*1 cup Butter, room temperature

*3 cups Powder Sugar, more if needed for desired consistency for spreading and piping

*1/4 cup Heavy Whipping Cream

*2 teaspoons Vanilla Extract

*6 ounces White Chcocolate Melting Wafers, like Ghirardelli or good quality White Chocolate Chips, Melted

pinch of Sea Salt

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In a stand mixture with paddle attachment on medium speed, cream together the butter and powdered sugar, gradually adding the powdered sugar alternating with the heavy whipping  cream.  Then add the vanilla, salt and the melted white chocolate/vanilla wafers/chips (Cooled slightly) .  Add more powdered sugar, only if needed.

Pipe on the frosting on to cupcake by using a pastry bag with decorating tip Wilton Open Star (4B).  I piped a around the outer edge of the cupcake and then added the sprinkles.  Then I piped the centers and add the decorated firecrackers.

 

 

Firecrackers

* Red Vine Twistettes, short twisted firecrackers

*Airhead Xtremes Rainbow Berry Sweetly Sour Candy, cut for fuses in firecrackers

*Red. White and Blue Sprinkles and Non Periel Sprinkles

*Sweet Tarts Soft & Chewy Ropes, cut for taller fireworks

*White Chcocolate Melting Wafers, like Ghirardelli or White Almond Bark, melted, used to dip in the end of the firecrackers and then sprinkle on  red, white and blue sprinkles of you choice. (Careful not to get sprinkles on the bottom of the firecrackers so they will be able to stand up while drying.)

Use Silpat or Parchament paper to set dipped fireworks on to set.  After firecrackers have set add the fuse.

Use a tooth pick, skewer or something food safe to poke a hole into the top of the licorice to be able to insert fuse.

I used the twisted firecrakers on the cupcakes and the taller firecrackers for decoration around cupakes.

Enjoy!

Lindy