Best 2 Birthday Cake Freezer Kit Recipes
BIRTHDAY CAKE FREEZER POPS
On my quest to find birthday cake ice cream-my favorite flavor-I came up with these easy ice pops. Now, instead of going to the store whenever a craving hits, I just head to my freezer. -Dawn Lopez, Westerly, Rhode Island
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 1-1/2 dozen.
Number Of Ingredients 7
Steps:
- Spoon 1 teaspoon sprinkles into each cup., In a large bowl, whisk milk and pudding mix 2 minutes. Let stand until soft-set, about 2 minutes. Stir in whipped topping, crushed wafers and remaining sprinkles., Cut a 1-in. hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; fill bag with pudding mixture. Pipe into prepared cups. Top cups with foil and insert pop sticks through foil., Freeze until firm, about 4 hours. Let stand at room temperature 5 minutes before gently removing pops.
Nutrition Facts : Calories 161 calories, Fat 7g fat (3g saturated fat), Cholesterol 4mg cholesterol, Sodium 96mg sodium, Carbohydrate 23g carbohydrate (15g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges
BIG CHOCOLATE BIRTHDAY CAKE
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h45m
Yield 12 to 14 servings
Number Of Ingredients 13
Steps:
- For the cake: Preheat the oven to 350 degrees F. Heavily grease and dust with cocoa four 9-inch round cake pans.
- In a mixing bowl, combine the flour, sugar and salt.
- In a saucepan, melt the butter. Add the cocoa. Stir together. Add the boiling water, allow the mixture to boil for 30 seconds and then turn off the heat. Pour over the flour mixture and stir lightly to cool.
- Combine the buttermilk, baking soda, vanilla and beaten eggs. Stir the buttermilk mixture into the butter/chocolate mixture.
- Divide the batter among the prepared cake pans and bake for 20 minutes.
- Cool completely before icing. Refrigerate the layers after cooling for best results.
- For the frosting: Heat the cream until very hot, and then pour over the chocolate pieces. Stir to completely melt, and then pour into the bowl of an electric mixer. Refrigerate to cool.
- Once completely cooled, add the vanilla and beat with an electric mixer until light and airy.
- Frost the cake in between each layer, on the top and around the sides.
Tips:
- Choose the right cake recipe. Not all cakes freeze well. Denser cakes, such as pound cake or carrot cake, freeze better than lighter cakes, such as angel food cake or sponge cake.
- Bake the cake according to the recipe instructions. Do not over or underbake the cake, as this will affect the texture and flavor of the cake once it is frozen.
- Cool the cake completely before freezing. This will help to prevent the cake from becoming soggy when it is thawed.
- Wrap the cake tightly in plastic wrap. This will help to prevent the cake from drying out in the freezer.
- Place the wrapped cake in a freezer-safe container. This will help to protect the cake from freezer burn.
- Freeze the cake for up to 3 months. After 3 months, the cake may start to lose its flavor and texture.
- Thaw the cake overnight in the refrigerator. This will help to prevent the cake from becoming soggy.
- Decorate the cake as desired. Once the cake is thawed, you can decorate it with frosting, sprinkles, or other toppings.
Conclusion:
Freezing a birthday cake is a great way to save time and money. By following these tips, you can ensure that your frozen birthday cake is just as delicious and beautiful as a freshly baked cake.
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