I’ve been making birthday cakes for family and friends for years now. People always tell me they look so professional, but trust me, it really is much easier than it looks or sounds. It just takes some time and patience. Anyone can do it, really!
I always make a two-layer cake of some kind, with a layer of fruit and whipped cream in the middle.
So here’s what you’ll need:
- 1 box of cake mix (Yep, I use the boxed stuff! I’ve tried from-scratch recipes, but the boxed stuff always tastes better to me. I like using dark chocolate mixes.
Trader Joe’s also has a really great vanilla bean mix.)
- Whatever ingredients are specified on the box (usually water or milk, eggs, vegetable oil)
- 2-3 cartons heavy whipping cream
- Powdered sugar
- Vanilla extract (I use one from Trader Joe's, which contains actual vanilla beans in the extract)
- Knox brand unflavored gelatin
- Colorful fruits (strawberries, blackberries, kiwis, etc.)
First, prepare the cake as specified on the box. Some tips…
* You can use different pans depending on what shape you want your cake to be. I personally like round, two-layer cakes. So I divide my batter between two 8-inch round pans.
* When it says to grease your pan, I like to use a little olive oil, and spread it around the pan with a clean napkin. I know there are cooking sprays and stuff, but those always seem so chemical-ish to me.
* When the cake “looks” ready, stick a clean toothpick in the center of the cake, down to the bottom of the pan. If it comes out clean, then you will know your cake is ready. Be sure to monitor your time well; you don’t want to overcook your cake, or else it’ll be dry.
* Before you try and remove the cake from the pan, give it a good 15-20 minutes to cool off. Carefully run a fork along the sides of your cake, gently lifting the bottom of the cake ever so slightly as you make your way around. This will loosen your cake so that it is easier to remove. I usually flip the pan upside down, catching the cake in my other hand (I do this over the sink, as not to get crumbs everywhere).
Once you’re done with the actual baking, you will need to make the whipped cream. I guess you could use those cans of premade frosting, but I don’t really like frosting (except maybe on cupcakes). I find frosting on cakes to be too sweet, so I like using whipped cream. And because I make my own whipped cream, I have more control on how sweet I would like it to be.
So, to make your whipped cream, make sure you have everything you need ahead of time (it’s difficult to stop in the middle to get your ingredients). Also, keep the whipping cream in the refrigerator until you need to use it. It won’t whip up if it is room temperature, so the colder the better.
In a large mixing bowl, pour your whipping cream in. I find it easier to work with just one carton at a time. It can be difficult to whip when you have too much liquid.
After you’ve poured in your whipping cream, use a hand mixer and work your way into the cream at a high speed. It will start out as a creamy liquid, and as you whip it and add air into the liquid, it will slowly start to thicken.
Be patient and don’t get frustrated - it takes me around 3-5 minutes to see it start to thicken.
When you see it starting to thicken, you can start adding the other ingredients. I usually add the powdered sugar first, one spoon at a time. I usually use around 4-5 rounded spoonfuls of sugar to sweeten the cream. You can add more/less to your taste, but this is how much I usually use.
After you have whipped the sugar into the cream, then add the unflavored gelatin. I don’t measure, so I couldn’t tell you exactly how much, but it takes just a pinch or two. The gelatin is supposed to help solidify your whipped cream so that it stays in a somewhat solid state.
Lastly, add in your vanilla extract. Again, I don’t measure, but I usually add in a teaspoon or two. You can add more/less to your liking.
By this time (you should have continued mixing all this time while adding all the ingredients) your cream should be thickened. Move your mixer around in the cream in circular motions, making sure to cover all areas of the mixing bowl. You will know your cream is ready when soft peaks form.
Don’t overwhip – stop when you see soft peaks!
Here’s where the fun begins – assembling your cake.
Take one layer of your baked cake (which should be cool by now) and place it on your serving dish. You can use a large plate, or if you have one, I like using a cake carrier. The carrier comes in especially handy when I am baking for an event that is anywhere but home. It makes transporting the cake much easier.
Spread a layer of whipped cream on top of your first layer. Add a layer of chopped fruit (I like using strawberries) on top of the cream, and layer more whipped cream on top of your strawberries. Be generous with this final layer of cream, as it will help “glue” your strawberries together.
Take your second cake, and gently place it on top of the arrangement you have already put together. Gently put a little pressure on the top cake layer and press down to make sure your layers are solid and won’t fall apart.
Now that you’ve got all your layers together (from bottom to top: 1st cake, cream, chopped fruits, cream, 2nd cake), you need to frost your cake with the remaining whipped cream. Start first in the seam that is exposed between your two cake layers. Rotate your cake as you fill in the exposed seam.
Once that area is filled in, cover the entire cake with cream. Make sure you cover the cake well enough so that none of it is peeking through.
You’re almost done! Now the last part, which is the most fun – decorating! Use your colorful fruits to make designs on your cake. You can also use candy, cookies, cocoa powder, powdered sugar, sprinkles, chopped nuts, etc. to decorate. Be creative and play around!
And that’s it! It may sound a lot harder than it really is. But it really isn’t very difficult to do. Just give yourself plenty of time, and be patient. Have fun! :)
Here are a few pictures of cakes that I’ve made using these basic instructions.
