Hi I want to make my mum a special birthday cake, whats the best recipe you have? Thanks?

add some candles and Voila:)





Raspberry Fudge Cake


1 C. All Purpose Flour


3/4 t. Baking Powder


1/4 t. Salt


4 oz. Unsweetened Chocolate Squares


4 oz. Semisweet Chocolate Squares, divided


3/4 C. Butter or Margarine


3/4 C. Sugar


1 C. Seedless Raspberry Jam, divided


1/4 C. Cherry Liqueur or Maraschino Cherry Juice


3 large Eggs


1 T. Butter or Margarine


Fresh Mint Sprigs for Garnish





Grease a 9-inch springform pan, and dust with cocoa, set aside.





Combine flour, baking powder, and salt, set aside. Melt 3 semisweet chocolate squares, 4 unsweetened chocolate squares, and 3/4 cup butter in a heavy saucepan over low heat, stirring constantly.





Whisk together sugar, 3/4 C. jam, liqueur, and eggs in a large bowl; whisk in melted chocolate mixture and flour mixture. Pour into prepared pan. Bake at 350掳 F. for 40 to 45 minutes or until set.





Cool in pan on a wire rack for 10 minutes. Remove sides of pan, and cool cake completely on wire rack.





To serve, melt remaining 1 semisweet chocolate square and 1 tablespoon butter in a heavy saucepan over low heat, stirring constantly. Let stand 15 to 20 minutes or until a good consistency for drizzling.





Meanwhile, spread remaining 1/4 jam over top of cake. Slice Cake, and place on individual dessert plates. Drizzle chocolate glaze over slices.Hi I want to make my mum a special birthday cake, whats the best recipe you have? Thanks?
This is a really nice recipe





Iced lemon curd layer cake





For the cake:


1 lemon, zest only, grated


1 tbsp lemon juice


175g/6oz self-raising flour, sifted


1 level tsp baking powder


175g/6oz butter, at room temperature


175g/6oz caster sugar


3 eggs


For the lemon curd:


1 large juicy lemon, grated zest and juice only


75g/3oz caster sugar


2 eggs


50g/2oz unsalted butter


For the icing:


1 large lemon, zest only


50g/2oz sifted icing sugar


2-3 tsp lemon juice





You will also need to grease two 18cm/7in sandwich tins 4cm/1陆in deep, lined with baking parchment, also greased.





Method


Preheat the oven to 170C/325F/Gas 3.





Measure all the cake ingredients into a mixing bowl and beat - ideally with an electric hand whisk - until you have a smooth, creamy consistency. Then divide the mixture evenly between the two tins and bake them on the centre shelf of the oven for about 35 minutes or until the centres feel springy when lightly touched with a little finger.





While the cakes are cooking, make the lemon curd, place the sugar and grated


lemon zest in a bowl, whisk the lemon juice together with the eggs, then pour this over the sugar. Then add the butter cut into little pieces, and place the bowl over a pan of barely simmering water. Stir frequently till thickened - about 20 minutes. You don't have to stay with it - just come back from time to time to give it a stir.





When the cakes are cooked, remove them from the oven and after about 30 seconds turn them out on to a wire rack. When they are absolutely cold - and not before - carefully cut each one horizontally into two using a sharp serrated knife. Now spread the curd thickly to sandwich the sponges together.





Make the icing: Begin by removing the zest from the lemon - it's best to use a


zester to get long, curly strips. Then sift the icing sugar into a bowl and gradually stir in the lemon juice until you have a soft, runny consistency.





Allow the icing to stand for 5 minutes before spreading it on top of the cake with a


knife, almost to the edges, and don't worry if it runs a little down the sides of the cake. Then scatter the lemon zest over the top and leave it for half an hour for the icing to firm up before serving.Hi I want to make my mum a special birthday cake, whats the best recipe you have? Thanks?
Here's a fun recipe for you:





Bijan's Pina Colada Birthday Cake





1 (18 ounce) box yellow cake mix


1 (3 1/2 ounce) box instant vanilla pudding


1 (3 1/2 ounce) box instant coconut cream pudding mix


2 cups milk


8 ounces cream cheese, block (at room temperature)


2 (20 ounce) cans crushed pineapple, drained


1 large Cool Whip





Bake cake as suggested on box in a large sheet-cake pan.


Cool.


Combine puddings, milk, and cream cheese and beat with electric mixer.


Refrigerate pudding mixture for an hour.


Spread pudding mixture on cake then add a layer of drained pineapple.


Top with a layer of Cool Whip.


Store in fridge.


Note: For a more coconut tasting variation, you can use 2 boxes coconut cream. The nutritional info is flawed because I don't know how many servings it makes.
Chocolate Earthquake Cake (easy and rich)


1 box German Chocolate cake mix


1 cup chopped Nuts [pecans or walnuts]


1 can Sweetened Flaked Coconut [3.5 oz]


陆 cup Margarine


1 pkg Cream Cheese [8 oz, softened]


1 box Confectioners' Sugar [1 lb]





Preheat oven to 350掳. Grease a 9x13 inch cake pan.





Prepare cake mix according to package directions.





Cover the bottom of the cake pan with the nuts and coconut.





Pour cake batter on top.





Melt the margarine in a bowl.





Add the cream cheese and confectioners' sugar; stir to blend.





Spoon over un-baked batter; bake 40 - 42 minutes.





The icing sinks into the batter as it bakes, forming a white ribbon inside.





Serves 16.








Note:


You cannot test for doneness with a cake tester, as this cake will appear sticky even when it is done.
Cake mixes in the supermarket, under 拢2.00! woo
what sort of cake do you want to make?? if i were you, i would look at the ready made cake mixes in supermarkets. all you need to do it add an egg and water! you can get a nice chocolate fudge cake mix. hhmmm delicious. good luck!
when a person jumps out?
Greggs.
Try this link http://tipsfromruby-cakes.blogspot.com/ it has recipes for a few tasty cakes which can be easily prepared at home
go here for hundreds of recipes, including some delicious cake recipes.





http://www.ciao.co.uk/Recipes_5105761_2





Good luck


x
the supermarket
This chocolate cake is THE BEST ever!!! It comes out perfect every time %26amp; is always so-o-o moist! It is Hershey's Deep Dark Chocolate cake.





Deep Dark Chocolate Cake


Ingredients:


2 cups sugar


1-3/4 cups all-purpose flour


3/4 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa


1-1/2 teaspoons baking powder


1-1/2 teaspoons baking soda


1 teaspoon salt


2 eggs


1 cup milk


1/2 cup vegetable oil


2 teaspoons vanilla extract


1 cup boiling water


ONE-BOWL BUTTERCREAM FROSTING(recipe follows)


Directions:


1. Heat oven to 350掳F. Grease and flour two 9-inch round pans or one 13x9x2-inch baking pan.





2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of electric mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.





3. Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. (Cake may be left in rectangular pan, if desired.) Frost with ONE-BOWL BUTTERCREAM FROSTING. 8 to 10 servings.








ONE-BOWL BUTTERCREAM FROSTING


6 tablespoons butter or margarine, softened


2-2/3 cups powdered sugar


1/2 cup HERSHEY'S Cocoa or HERSHEY'S Dutch Processed Cocoa


1/3 cup milk


1 teaspoon vanilla extract





Beat butter in medium bowl. Add powdered sugar and cocoa alternately with milk, beating to spreading consistency (additional milk may be needed). Stir in vanilla. About 2 cups frosting.





HIGH ALTITUDE DIRECTIONS (Cake):


-- Decrease sugar to 1-3/4 cups


-- Increase flour to 1-3/4 cups plus 2 tablespoons


-- Decrease baking powder to 1-1/4 teaspoons


-- Decrease baking soda to 1-1/4 teaspoons


-- Increase milk to 1 cup plus 2 tablespoons


-- Bake at 375掳F, 30 to 35 minutes for both pan sizes