Summer Birthday Party Fun

I found these totally awesome sprinkle balls at Williams Sonoma.  They are HUGE and so pretty! I knew I just had to use them, so I came up with this Sprinktacular Cake.  It is SO easy to make and is so fun for a kids birthday party.  Everyone loved how it looked and it literally takes a few seconds for seconds for the final décor.  I only made my cake two layers high because we were having other cakes and cupcakes as well.  If this were going to be the only cake at the party I would make one 3 or 4 layers high for more of an impact. If you decide to go with 3 or 4 layers it is always a good idea to poke in about 4 skewers cut to the exact height of the filled cake so that it keeps the cake layers intact when it comes time to cutting-just don’t forget to remove them.  I recommend doing the final assembly on this cake less than 2 hours prior to serving so that the sprinkles don’t get soggy.  You can have all of the ingredients prepped and ready to go at least 4 hours prior to assembling.  (cake layers, strawberry filling, whipped cream(keep refrigerated), cake platter and sprinkles)

Sprinktacular! Summer Birthday Cake

-2 chocolate cake rounds 8 or 9 inch rounds(using your favorite recipe)

-2 pints fresh strawberries, washed and dried (see Strawberry note below)

-a smidge of vanilla bean paste (or vanilla extract-see note below)

-granulated cane sugar

-1.5 pints heavy whipping cream

-powdered sugar (3 Tbsp. or to taste)

-variety of different sized sprinkles (mine were a combo of Wilton and Williams-Sonoma)

Bake and cool cakes completely.  (This can be done the day before as long as you wrap them well with plastic wrap after completely cooling.) There is nothing worse than dry cake!! Next, roughly chop the strawberries and sprinkle with about a tablespoon of cane sugar and a little vanilla bean paste. Set aside while whipping the cream.  Whip heavy cream with a little vanilla bean paste and powdered sugar until soft peaks form.  (Do NOT overwhip!! Remember, you cannot undo overwhipped cream.  I like to beat the cream using an electric or stand mixer until I almost have soft peaks and then finish beating it by hand with a whisk.  This ensures that you won’t accidentally overbeat it.) Place bottom layer of cake on plate or platter that you will be using and spoon strawberries and accumulated juices on top.  Top with ½ of the whipped cream and another layer of cake and finish with a thick layer of whipped cream.  The strawberry juices will seep down into your bottom layer of cake, giving you an extra moist, strawberry infused layer.  Sprinkle the top with a dense layer of all of the different sprinkles and voila! You are done.

Vanilla Bean Paste: I love the vanilla bean paste because it has the little flecks of the seeds from the vanilla bean and isn’t as watery as the extract.  You used to only be able to purchase this from specialty stores like Williams Sonoma and Whole Foods, but lately I’ve seen it at a lot of conventional grocery stores as well.  The consistency of the paste is kind of like maple syrup or honey so I find that the best way to get some out if I only want a little, is to stick a clean table knife into the jar and then scrape off the amount that clings to it into my bowl of whatever I’m making.

Strawberry note: When I’m using strawberries in cakes, frosting, etc. I like them to be as dry and concentrated as possible so that things don’t get watered down.  What I do is rinse them and drain them and then place them in a 250 or 300 degree oven for about 10 minutes.  This isn’t long enough to cook them, but it will dry the residual water that is clinging to them off as well as help concentrate the sweet flavor of the berry.

cake and cupcake display

To go with my theme of fun, summery bright colors I made flag bunting using:

-sheets of scrapbooking paper (Mine were two different sizes, which in my opinion just added to the whimsical appearance of the bunting.  You can use just one size if you don’t like a random look.  I also bought paper mostly in colors of pinks, reds and oranges)



laying out flags in desired order



-brightly  colored cord ribbon

-white circular paper hole reinforce stickers

-glitter (love, love, love the various Martha Stewart glitters available at Michael’s)



stringing flags



-glue stick, craft glue

-hole puncher

-pom poms

-pinking shears and regular scissors

Cut each sheet of paper into 3 long triangular flags.  I used pinking shears for about 2/3 of my flags and regular scissors for the remainder.  Save the scraps for gluing on flags later for extra pizzazz if desired.  Punch two holes in the top corners of the flag and then place a reinforce sticker on both sides of the hole.  Decorate flags as desired.  Some of mine I left plain, while others I decorated with leftover scraps of other paper, glitter and pom poms.  If using the pom poms, be sure to use plenty of craft glue and then let them dry for at least 6 hrs before stringing them.  I glued the pom poms on some of the flags to make them look like upside down party hats.  Next lay the flags out in the order you would like them strung.   I tried to have one larger flag alternating with a smaller flag and always different papers next to each other.  I also dispersed the flags with the pom poms so they only appeared every once in a while.  I made each strand about 20 feet long, as I felt that was a manageable length to work with.  Next string the flags on the ribbon cording tying each end in a loose knot.  To store until ready to use, fold up in an accordion style. 

I purchased these tissue paper flower pom poms from the Martha Stewart crafts section at Michael's.  One package makes quite an impact! I purchased a package of the large pom poms, 2 packages of small pom poms and 2 packges of the tiny garland pom poms.



Fun birthday place cards I made



Banana, Chocolate & Caramel Layer Cake

I came up with this cake yesterday when someone told me their favorite desserts would be anything with bananas, chocolate or caramel.  I decided to combine all three into a towering birthday cake! I wasn’t sure if I myself would be a huge fan of the results, but after one bite I was in love!  I don’t really consider myself to be much of a baker, so when I’m doing a big dinner party and have a lot to do, I often rely on box cake mixes and then doctor them up.  The results are always dependably delicious, but of course you are welcome to make your own cake from scratch if you prefer.  The chopped maraschino cherries are not really detectable in the final chocolate cake, but they do help make it extra moist.  I’m generally opposed to things so artificial like maraschino cherries, but I do like using them in chocolate cakes and figure eating a few of these little red dye #40 bombs a year, probably won’t kill me.  The banana in the yellow cake helped give it a banana flavor as well as making the cake nice and moist. I recommend making the vanilla pudding and caramel while you are baking the cakes.  I apologize for not having more pictures of the process, but I really wasn't planning to blog it until I tasted the final result!

Banana, Chocolate & Caramel Layer Cake

For Cakes:

-1 box Chocolate Cake Mix (plus ingredients called for i.e. eggs, oil, water)

-1/4 Maraschino Cherries, chopped (optional)

-1 box Yellow Cake Mix (plus ingredients called for)

-1 large banana, sliced into rounds

Cake Directions: Make chocolate cakes according to package instructions, adding in the chopped maraschino cherries.  Bake in two 9 inch rounds and cool on racks.  Make the yellow cake according to the package instructions, adding the banana with the other ingredients.  Bake in two 9 inch rounds and cool on racks.

For Vanilla Pudding:

-2 ½ cups half and half

-1 Vanilla Bean, split down the center or 1 Tbsp. Vanilla Bean Paste

-pinch of kosher salt

-1/3 cup sugar

-2 Tbsp. Cornstarch

-6 large Egg Yolks at room temperature

-6 Tbsp. Unsalted Butter, cold and cut into 6 pats

Vanilla Pudding Directions:

Bring half and half, vanilla bean or paste(scrape seeds into half and half and then throw in the whole bean), salt and 3 Tbsp sugar to simmer in a medium saucepan over medium high heat, stirring occasionally.  In a bowl stir together remaining sugar and cornstarch, then sprinkle over yolks and whisk together about 2 minutes.  When half and half reaches a simmer, drizzle about ½ cup of hot half and half over the yolks, whisking constantly; then whisk the egg yolk mixture into the simmering half and half.  The mixture will thicken in about 30 seconds.  Simmer, whisking constantly, until a few bubbles burst on the surface and the mixture is thickened and glossy, about 15 seconds longer.  Remove from heat and whisk in the cold butter until incorporated. Pour the pudding into a shallow pan and place in the refrigerator to chill. 

Caramel Sauce:

-1/2 cup Unsalted Butter

-1/2 cup Dark Brown Sugar

-1/2 cup Light Brown Sugar

-1 cup Heavy Whipping Cream

Directions for Caramel Sauce: Combine brown sugar and butter in sauce pan over medium heat, stirring with a wooden spoon until sugar is dissolved.  Add in heavy cream and continue to stir occasionally at a low simmer for about ten minutes, until sauce is a rich, deep golden brown.   Set aside to cool.

For  Cake Assembly:

-2 rounds Yellow Banana Cake

-2 rounds Chocolate Cake

-Vanilla Pudding, chilled

-about 3 bananas, thinly sliced into rounds

-2 or 3 cups of Heavy Whipping Cream

-Caramel Sauce at room temperature, or chilled

-4 wooden skewers

-Chocolate Sauce (nice quality, store bought)

-Crème Anglaise (optional for plating)

Cake Assembly: Place four strips of parchment paper around the edges of your cake plate. (This is to keep the plate clean while you are assembling and frosting.) Place one round of the yellow banana cake on your platter on top of the strips.  Cover with a thin layer of vanilla pudding and then cover that with the banana rounds.  Place a chocolate cake round on top and repeat with all remaining layers.  Holding the skewer up to your 4 stacked layers, trim all of them so that they are the same height as your cake.  Place the 4 skewers through the layers to prevent the layers from slipping once your cake is done.  Whip the heavy cream until you have medium peaks.  Fold in about ½ cup to 1 cup of the caramel, just enough so that you have the delicious caramel flavor.   Frost the entire cake with caramel whipped cream and then drizzle in one direction with the chocolate sauce and then in another direction with the caramel sauce.  (I put the sauces into squeeze bottles for easy drizzling and plating.)  After all of the frosting and drizzling is done, gently remove the parchment strips.  If you will be serving the cake immediately, garnish the top with some sliced banana rounds.  Once this beauty has been presented I like to place some crème anglaise on each dessert plate, sqeeze some chocolate sauce on top and then a squeeze of caramel sauce on the side.  Make sure you keep this cake in the refrigerator if you are making it ahead of time. 

Crème Anglaise:

-1/2 cup whole milk

-1/2 cup whipping cream

-1 tsp. vanilla bean paste

-3 large egg yolks

-3 Tbsp. Sugar

Directions: Combine milk, cream and vanilla bean paste in a medium saucepan.  Bring mixture to a simmer.  Remove from heat.  Whisk egg yolks and sugar in a bowl to blend.  Gradually whisk hot milk mixture into yolk mixture.  Return custard to saucepan and stir over low heat until custard thickens and leaves a path on the back of a spoon when you draw your finger across it.  Don’t boil. Transfer to a bowl and cover, by placing a piece of plastic wrap directly on the surface and then another piece over the top of the bowl.  This can be made two days in advance.