Birthday Cake Tips for Dads
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Don’t forget to give dad something sweet on his big birthday!
Give dad the ultimate birthday cake this year.
While you love dad, when dad’s birthday rolls around, you cringe with a little despair. It isn’t that you don’t love to make it special for him, it is just that it is super hard to do anything for dad on his birthday. Oftentimes Dad claims he doesn’t need anything, and if your father isn’t into a specific hobb, the present-buying part of celebrating can be kind of tough. After all, does he really need another neck-tie? The place a kid can really shine for their dad is by getting him or making him a great birthday cake. Birthday cakes are a fabulous way to express love, gratitude, and acknowledgement of a person on their special day. Dad deserves that and more! Here are a few ways to get inspired for dad’s birthday:
1. Go for a Theme
Does dad love baseball? Golf? Any sport that involved a perfectly round sports ball? Then you can make an easy, decorative cake for dad without any expert level skills.
2. Go for a Joke
Dad always loves a good joke. You can totally jab at his age in a playful way if Dad loves to laugh at himself!
3. Pick His Favorite
Nothing will mean more to your dad if you choose a flavor that he truly loves. It shows that you pay attention to what he likes and will make him feel very special!
14 "Naked" Cakes That Take Everyone's Favorite Dessert to the Next Level
You might never want to cover a cake in frosting again.
You might never want to cover a cake in frosting again after trying out these quick and easy cake recipes.
Extra sweet berries add the right touch to this simple cake.
Get the recipe at Ashlee Marie.
You'll be drooling as the ooey-gooey drips of toffee sauce cover this pudding cake.
Get the recipe at Style Sweet CA.
Freshen up your standard vanilla cake recipe with summer flavors like strawberries and thyme.
Get the recipe at The Cake Blog.
Decorate this light lemon cake with fresh sprigs of rosemary and crumbled candied pecans for a polished finish.
Get the recipe at The Little Epicurean .
Pin this easy-to-bake cake now and bake it later this spring and summer when you'll find the best selection of fresh raspberries.
Get the recipe at My Baking Addiction.
Naked cakes recently became trendy when bakers realized that the real beauty of a cake was in the ingredients themselves. This sweet recipe, for instance, highlights nature's beauty&mdashno bells and whistles necessary.
Get the recipe at I Am Baker.
The only thing better than chocolate-covered fruit is chocolate-covered fruit in cake form.
Get the recipe at I Am Baker.
Using box mix helps make this stunning layer cake a fast and easy treat.
Get the recipe at I Am Baker.
Any cookie lover will go absolutely bananas over this decadent, three-layer cake filled with vanilla buttercream.
Get the recipe at Life, Love & Sugar.
Tea adds color and a subtle flavor in this beautiful naked cake.
Get the recipe at Mbakes.
This made-from-scratch cake is packed with strawberry flavor, making it the perfect addition to a summer party.
Get the recipe at The Kitchen McCabe.
Brown sugar cake soaked with caramel sauce in cinnamon apples? We can't think of anything better!
This cake might be mini in size maybe, but it's packed with flavor.
Get the recipe at Raspberri Cupcakes.
We have one word to describe this chocolate chip buttermilk cake soaked with passion fruit puree and topped with passion fruit curd, chocolate crumbs, and coffee buttercream: epic.
Silly Birthday Cake Messages
- Another year older? Fake news!
- Let them eat cake—you get the presents.
- Find the grasshopper in this cake.
- You&aposre always in a rush and now you&aposre older. See what you did?
- Hold on tight! Time is speeding up.
- Let them eat cake!
- You&aposre a big deal, so here&aposs a cake.
- Think of this cake as moneyt like you would spend.
- Let&aposs celebrate your aging with this cake.
- The eternal question: cats or dogs?
- Guess the secret ingredient!
- Eat the whole cake and you&aposll win a prize!
- I already made the wish.
- I got a permit—we can light the candles now.
- Birthday cake was invented as a distraction from aging bones and balding heads.
- Come to the dark side—we have cake.
- Aging is easy.
- Cheer up! You&aposre another day older every day.
- You&aposre wiser. Yah, stick with that.
- We decided to skip the candles—they&aposre a fire hazard.
- We hereby acknowledge that you are older.
- Eat cake and you&aposll feel much better about getting old. Trust us.
- This cake says how much we love you.
- Your present is the cake. Enjoy.
- Time heals all wounds, so your wounds must be completely healed now.
- We&aposve reported this cake to the diet police.
- There&aposs a nail file in the cake so you can break out of hell!
- Birthdays are for babies. That&aposs why we&aposre celebrating yours.
- We&aposre just happy you&aposre still here!
Another year older? Fake news. Words to put on a cake.
Photo Via Pixabay - Quote by Barbara Tremblay Cipak
30 Easy Father's Day Cakes to Make for Dad, Because Dessert Is the Ultimate Gift
These sweet cake recipes and decorating ideas will send the message that you care.
There are so many fun things to do with Dad on Father's Day, but one of the best activities is definitely sitting down for a delicious homemade dinner or Father's Day brunch. And if your father has a sweet tooth, you'll need to make sure you end the meal with a dessert recipe he won't be able to resist on June 20. There are so many treats you can make for Dad on his special day, but a homemade cake is a great option &mdash there are so many simple recipes and easy cake and cupcake decorating ideas you can try, even if you're not the world's most accomplished baker.
But before you throw on that apron and bust out the baking supplies, you have some decisions to make: You can opt for a basic sheet cake or a more elaborated tiered cake, but whichever treat you decide to make, just make sure it's packed with Dad's favorite flavors, whether that's chocolate, vanilla, or something a little more adventurous (olive oil clementine cake, anyone?). The best part: these homemade cake ideas double as dessert and a Father's Day gift for your dad, grandpa, uncle or any other important man in your life &mdash especially if you waited until the last minute to come up with a present!
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5 clever and safer ways to blow out birthday candles during Covid-19
I saw a recent Twitter thread that asked about all the things we may never go back to since COVID-19: Eating from a buffet. Trying on makeup samples. Shaking hands. And one that comes up time and again is that time-honored tradition of blowing out the candles on a birthday cake.
You know what I mean — everyone sings as the big, beautiful cake is placed in front of the birthday boy or girl (of any age), and then –deep breath — we all watch as the celebrant blows all over the top of it. Bonus points if you’ve got a toddler who takes about 10 sloppy breaths to get the job done. (Ahem, see my own beautifully spitty daughter in the top photo?)
To some of us, maybe it’s always been a bit disgusting, only we never really thought about it the way we do now, after COVID.
Considering that now we know that maybe we shouldn’t be blowing on and spitting all over food we plan to share with others, I have found 5 creative alternatives for blowing out the candles on your birthday cake.
We already know that so much has changed about birthday celebrations, but there’s no reason to cancel birthday candles! Maybe just a little creative thinking so that we can continue the make-a-wish tradition without exhaling a big breath of potential germs and viruses all over the frosting.
Oh, and don’t miss Liz and Kristen’s Spawned podcast episode all about how we can still make birthday parties special while we all wait to get vaccinated.
Note: Hey, science-loving friends! Of course we’re all aware that in reality, there is a minuscule chance of viral transfer from blowing out candles, and our suggestions have to do with our own squeamishness these days — not the actual data around how coronaviruses are transferred (i.e. not ingested) and the likelihood of catching Covid via birthday candle blow-outs. Still, if it makes you feel better to try one of these ideas then go for it. Especially if you’ve got a runny-nosed toddler celebrating a big day. Been there!
Top Photo: © Christina Refford
Salted Caramel Chocolate Cake
Three layers of Salted Caramel Chocolate Cake slathered in homemade Chocolate Frosting. So decadent!
For the chocolate cake:
- 2 cups granulated sugar
- 1 cup light brown sugar, packed
- 2 and 3/4 cups all-purpose flour (not packed!)
- 1 and 1/2 cups unsweetened cocoa powder, sifted
- 3 teaspoons baking soda
- 1 and 1/2 teaspoons baking powder
- 1 and 1/4 teaspoons salt
- 3 large eggs + 2 large egg yolks, at room temperature
- 1 and 1/2 cups full-fat sour cream
- 1/3 cup whole milk
- 3/4 cup vegetable oil (you may also sub in melted coconut oil)
- 2 tablespoons vanilla extract
- 1 and 1/2 cups hot water
For the salted caramel chocolate frosting:
- 2 cups unsalted butter (4 sticks, 16 ounces), VERY soft
- 4 and 1/2 cups confectioners' sugar, sifted
- 3/4 cup unsweetened cocoa powder, sifted
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 3 tablespoons heavy cream (more if needed)
- 2 tablespoons salted caramel sauce
- 1 and 1/4 cups salted caramel sauce
- Flaky sea salt
For the chocolate cake:
- Preheat oven to 350°(F). Cut out three 9-inch round segments of parchment paper to line your cake pans with. Spray each pan generously - sides and bottom - with nonstick cooking spray, then place the parchment paper cut out in the bottom of the pans and spray again. It's important to make sure every bit of pan and paper are sprayed so your cakes don't get stuck. Set pans aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, combine both sugars, flour, cocoa powder, baking soda, baking powder and salt mix on low until dry ingredients are thoroughly combined. Use your hands to break up any large clumps, if needed.
- In a separate bowl combine the eggs, egg yolks, sour cream, milk, oil and vanilla extract mix until completely combined. Pour mixture into the dry ingredients and beat on low until just incorporated. Pour in hot water and continue mixing until completely combined about 1 minute. The batter will quite thin.
- Divide batter evenly among prepared pans. Bake in preheated oven for 30 minutes, or until a wooden toothpick or cake tester inserted in the center of a cake comes out clean or with just a few moist crumbs attached. Cool cakes for 10 minutes in the pan before removing from pans and transferring to a cooling rack cool cakes completely before frosting.
For the chocolate frosting:
- In a stand mixer fitted with the paddle attachment, cream the softened butter on medium-speed until completely smooth about 3 minutes.
- Turn the mixer off and sift the powdered sugar and cocoa into the mixing bowl. Turn the mixer on the lowest speed and mix until the sugar/cocoa have been absorbed by the butter about 2 minutes. Increase mixer speed to medium add in vanilla extract, salt, heavy cream and salted caramel beat for 3 minutes. If your frosting appears a little too thin, add a little more confectioners' sugar If your frosting needs to be thinner, add additional heavy cream, 1 tablespoon at a time.
- Using a serrated knife, carefully trim the raised top of each cake, making each one an even, level surface. Transfer 1 layer to a large plate or cake stand. Spread a thin layer of frosting on top, then add a 1/2 cup of caramel top with another cake layer, and repeat, thinly spread it with a layer of frosting, then adding a 1/2 cup of caramel. Top final cake layer and place cake in the fridge to set for 1 hour. Once set, finishing frosting the top and sides of the cake. Sprinkle with sea salt. Slice and serve, or keep refrigerated for up to 5 days.
Cake may be baked up to 5 days in advance and stored in the fridge. Unfrosted cakes may be wrapped and frozen for up to 2 months. For best results, follow the recipe as written.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Easy Baked Vanilla Custard from my Dad
Today is my Dad’s birthday. He would have been 65 years old.
This is his first birthday since he passed away last January.
I actually thought about this day shortly after he passed away. I thought about how this year would be a year of firsts – his first birthday without him, my first birthday without him, the first father’s day, the first Christmas, and so on. I’ve dreaded these days even before they happened.
Vanilla Custard has been something I have talked with my Dad about several times over the last few years. He had told me how he would love to have custard again. Baked Vanilla Custard like his mom (my grandma) used to make. He asked if I knew how to make it, and I told him that I was sure I could figure it out. I told him I would make it for him someday.
Soon after this conversation, we talked again and my Dad told me that he had just made vanilla custard HIMSELF. He found an easy recipe and did it. This was a huge shock and surprise. After all these years, he made it all by himself?? I was sad that I didn’t make it for him, but I was so proud that he actually made it.
After he died, I flew out to his home in Virginia to deal with everything. One of the things I had to do was packed up and clean his house.
While cleaning the kitchen, I found a recipe for Vanilla Custard, cut out of a foam egg carton.
I held that recipe like it was a prized jewel. I don’t have any recipe cards from my Dad, but I had this little piece of egg carton that told a story just as special. While this wasn’t the recipe that he grew up to love, I knew that this was the easy Vanilla Custard he made.
I decided right there in that moment that I would make his Vanilla Custard too. I didn’t know when, but I would make it someday.
When his birthday started to get closer, I thought of making a birthday cake to celebrate his day. But, I knew that the best thing for me to make today was that Vanilla Custard. Finally, I would make it for him, with the recipe he shared after he was gone.
Today, I share Easy Baked Vanilla Custard for my Dad on his 65th birthday. I’m sad that he couldn’t be here to enjoy it with us, but I do know that he would have loved me sharing this story, and “his” recipe, with you all.
So rich and moist—thanks, mayo!
Is this cake a project? Yes, it certainly is. But you can tackle it one component at a time and work well in advance of party day.
Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.
I'd love to know how it turned out! Please let me know by leaving a review below. Or snap a photo and share it on Instagram be sure to tag me @onceuponachef.
This moist and delicious birthday cake recipe is adapted from one of my favorite baking books, Perfect Cakes by Nick Malgieri.
For the Cake Layers
- 2 cups all-purpose flour, spooned into measuring cup and leveled-off with back edge of knife
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 12 tablespoons (1-1/2 sticks) unsalted butter, softened
- 1-1/2 cups granulated sugar
- 6 large egg whites, at room temperature
- 3/4 cup whole milk, at room temperature
- 1-1/2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
For the Buttercream
- 12 tablespoons (1-1/2 sticks) unsalted butter, softened
- 4 ounces cream cheese, at room temperature
- 6 cups confectioners' sugar
- 3 teaspoons vanilla extract
- Pinch salt
For the Cake
- Position a rack in the middle of the oven and preheat to 350°F . Spray two 8-inch cake pans with nonstick cooking spray. Cut two 8-inch rounds of parchment paper and line the bottom of each pan spray the paper with nonstick spray. (To measure the parchment paper, just trace the bottom of the pan.)
- In a medium bowl, whisk together the flour, baking powder, and salt.
- Place the butter and sugar in the bowl of a heavy-duty mixer fitted with the paddle attachment and beat on medium speed for about 5 minutes, or until very soft and light. Beat in the vanilla and almond extracts.
- Meanwhile, whisk together the egg whites and milk by hand in a medium bowl until just combined.
- Reduce the mixer speed to low and beat in one-quarter of the flour mixture, then one-third of the milk mixture, stopping and scraping down the bowl and beater after each addition. Beat in another quarter of the flour, then another third of the milk mixture. Scrape again. Repeat with another quarter of the flour and the remaining milk mixture scrape. Finally, beat in the remaining flour mixture.
- Scrape the bowl with a large rubber spatula. Don't worry if the the batter looks a little grainy. Pour the batter into the prepared cake pans and smooth the tops.
- Bake the cakes for 30-35 minutes, until they are well risen and firm and a toothpick inserted into the center emerges clean. Cool the cakes in the pans on rack for 5 minutes, then unmold onto rack to finish cooling right side up (keep parchment paper underneath cake layers so they don't stick to rack). When cake layers are completely cool, transfer to cake plate and frost with vanilla buttercream. (I always flip the bottom layer of the cake so that the domed side is facing down and touching the plate. That way, the surface that you're icing is flat and will minimize any separating between the two layers when you put the other layer on top of it.)
For the Vanilla Buttercream
- In the bowl of an electric mixer, cream the butter and cream cheese until creamy and well combined.
- Gradually add the confectioners' sugar, then beat in the vanilla and salt. If the frosting is too thick, add 1-2 tablespoons of milk or cream.
- Freezer-Friendly Instructions: The cake can be frozen, without frosting, for up to 3 months. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw overnight on the countertop and then frost before serving.