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Scrumptious Birthday Cakes And Cupcakes!

If your looking for an extra special cake to make for an upcoming birthday cake, this is the place to be! Picture on the cover is courtesy of: Chih
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This cake is different in that it has red, white and blue sprinkles which makes it perfect for 4th of July! Change the color of the sprinkles and you can use this for any celebration! And now a little history: Angel food cake is also called ice cream cake (a Pennsylvania Dutch wedding cake). It is felt that the abundance of cake molds in southeastern Pennsylvania, one of the major producer of cake molds, indicates that the angel food cake originated there in the early 1800s. Some historians think that the first angel food cakes were probably baked by African-American slaves from the South because making this cake required a strong beating arm and lots of labor to whip the air into the whites. Angel food cakes are also a traditional African-American favorite for post-funeral feasting.

Recipe #238167

This recipe came from on of the summer help that Rogene worked with at the mine. This is also know as Rogene's Rave Reviews Coconut Cake.

Recipe #218231

This came from Sarah's friend Linda and it is to die for. This cake is so easy to take camping. It is our favorite camping cake. Good without frosting and gets more moist by the day.

Recipe #210448

4 Reviews |  By VA

Fast, easy, delicious, elegant. Recipe from DH wants his next one served with ice cream instead of whipped topping. Batter can be made one day ahead of time and kept in refrigerator.

Recipe #112825

I bought a convection oven and I was playing around with some recipes and combined a German chocolate recipe with a fudgy chocolate recipe and then my mind just went in a totally different direction - the directions the recipe that I wrote here are for three layers and I think in a conventional oven that would be best - I tried doing my first one which is pictured here in a spring form (because of the convection oven) and then just sliced it in half - I would not recommend that - I was lucky I had wrapped tin foil around the bottom of the pan - the batter is so liquid that it runs through - so three single layer pans will work best - I made this last weekend for my neighbors birthday and everyone was drooling - hope you enjoy it!

Recipe #323664

This torte is easy to make and so beautiful! Arrange the strawberries in a circle in the middle of the torte and gently press. Elegant and Decadent.... This wonderful recipe was found on a beautiful website:

Recipe #121491

This looks really, really good! Comes from Kraft Food and Family magazine. (Cooking time is freezing time.)The size package for the pudding may or may not be right. It wouldn't let me put in 4 serving size, but that is what you need!

Recipe #228343

28 Reviews |  By byZula

This tastes sooo good! It's very easy to make and also kid friendly. Try using different flavored puddings. Yummy! I also like to do more layers, just makes it more interesting. Use different types of oreos as well.

Recipe #110140

From "All Time Favorite Recipes".

Recipe #249950

124 Reviews |  By Mirj

I have made zillions of trifles in my lifetime, but this one is fantastic. Toffee bits are unavailable where I live, so I always have visitors bring me some just to make this (usually for them).

Recipe #16028

179 Reviews |  By troyh

I haven't even tried it, but it looks good.

Recipe #8972

Men tend to like this cake it is very moist and it is oh so pretty, pale green with cherries, great for Christmas time.

Recipe #195911

One mouthful of this fat-free cake and you'll be floating on cloud nine! This is something I played around with and it came out so moist.

Recipe #187880

66 Reviews |  By Bev

This is Southern Living's most requested recipe.

Recipe #42827

If your time it right, your icing should be done a few minutes before cake comes out of the oven so you can spread it directly on hot cake.

Recipe #53818

This is the traditional birthday cake in my brother's house. I ALWAYS look forward to having it again. It is moist, rich and decadent! If you use chunky peanut butter in the Frosting, omit the chopped peanuts. PLEASE NOTE, this is a recipe that you really need to make BOTH the cake and the frosting to appreciate. It is the combination that makes it so good. If you are looking for JUST a chocolate cake recipe, you should try Recipe #2496, not this one. ;)

Recipe #3782

This is a dessert that is served often during island gatherings or fiestas. It's a traditional dessert and no chamorro table is complete without it. There are different variations, but any way it's made, it is DELICIOUS!!

Recipe #309452

I'm not usually a fan of cream but I have to admit to liking the occasional chocolate eclair. Here is a recipe my mother used to make. The yield is a guess.

Recipe #50930

Eclairs have many variations, but 3 basic components: Pate a choux, filling and icing. This recipe is filled with vanilla pastry cream and iced with chocolate ganache. The amount of everything that you make will depend on how many and how big the eclairs will be. The prep and cook times are misleading because you can do most of it simultaneously.

Recipe #51431

Basic choux pastry dough for eclairs, cream puffs, profiteroles, almond rings, crab puffs, etc. These are much easier to make than I would have thought, and they have a nice tast. You need fairly large saucepan because of all the stirring. I got 16 half dollar sized cream puffs out of one batch. This recipe comes from "Fabulous Cake Decorating" printed by Eaglemoss.

Recipe #159039

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