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  • - Hi guys, it's Beth from the Wilton test kitchen

  • and I'm really excited because it's my birthday!

  • And I get asked all the time by everybody,

  • Beth, you're the cake baker,

  • so who bakes your birthday cake?

  • And the answer, you might find kind of sad,

  • I make my own birthday cake

  • most of the time,

  • but here is the upside,

  • when you make your own birthday cake,

  • you get to make exactly what you want.

  • So I am going to show you today

  • my ultimate birthday cake.

  • This one's for all the scorpios,

  • happy birthday to all of you guys.

  • Now my ultimate birthday cake is

  • layers of really dark, moist chocolate cake

  • layered with smooth, silky layers of

  • peanut butter cream cheese icing

  • and I'm gonna throw a surprise layer in there,

  • a layer of chocolate meringue,

  • which is going to give this crisp, chewy texture

  • that nobody is going to expect

  • right in the center of the cake.

  • And I'm gonna top it all off

  • with a decadent layer of velvety chocolate ganache.

  • And then I'm gonna garnish it with some peanuts

  • and some chopped candies,

  • some more meringues and whatever I can find

  • laying around.

  • You can follow along with my recipe down below.

  • Let's get started.

  • I'm going to combine all of my dry ingredients together.

  • Three cups of all purpose flour,

  • one and three quarter teaspoons baking soda,

  • a half a teaspoon of salt,

  • one teaspoon of baking powder,

  • one cup of dark cocoa powder,

  • and then stir all of the dry stuff together

  • until it's nice and well combined.

  • I love this cake recipe because

  • all the dry things are in this bowl,

  • and everything else goes straight into the mixing bowl.

  • Dump it all in, all at the same time.

  • Two cups of milk,

  • two thirds of a cup of vegetable oil,

  • one and a quarter cups of firmly packed dark brown sugar,

  • one cup of granulated sugar,

  • four eggs,

  • one tablespoon of instant coffee granules

  • to bump up the chocolate flavor

  • and one and a half teaspoons of pure vanilla extract.

  • Just go ahead and give it a good mix,

  • you want everything to be well combined here, too.

  • Then stop the mixer and add the dry ingredients to the bowl.

  • This is a really wet cake batter

  • there's a lot of liquid in the mix,

  • so make sure you keep your mixer at low speeds

  • so nothing comes back up at you

  • and if you want,

  • you can drape a kitchen towel over it

  • so that you don't get a cloud coming back up at you.

  • After everything is moistened,

  • kick it up to medium speed

  • and beat for 30 seconds,

  • three oh, set a timer.

  • Don't forget to spray your pans.

  • And then divide your batter evenly

  • into your prepared pans.

  • This cake is going to bake at 350 degrees

  • for between 45 and 50 minutes.

  • You'll also need to make your meringues,

  • a sheet pan with parchment paper.

  • We're gonna trace on the parchment paper an 8 inch disc

  • using the bottom of your cake pan for this

  • is a really easy way to do it.

  • So just use a pencil

  • to trace all the way around it

  • and then flip it over so the pencil mark is down.

  • Now we're ready to make our meringues.

  • Into my mixing bowl, I'm going to put

  • two tablespoons of Wilton meringue powder,

  • one quarter cup of water,

  • a pinch of salt,

  • and then use a whisk attachment to beat it

  • until it's really foamy.

  • Into my mixing bowl I'm going to put

  • two thirds of a cup of granulated sugar,

  • a half a teaspoon of pure vanilla extract,

  • and that's what you're looking for,

  • stiff peaks.

  • Now we're gonna add our cocoa powder into the mix.

  • So after you add your cocoa powder,

  • you want to come back up to stiff peaks

  • and that way you know you're ready to pipe your meringue.

  • So I have a piping bag with a tip 1A in it

  • and I'm going to fill my bag with my very sticky

  • chocolate meringue.

  • Pipe a dot at each corner of your pan

  • to hold your parchment down.

  • Super handy trick.

  • Then we're going to trace a disc

  • following the outline of the eight inch pan

  • and so this will bake into basically,

  • kind of cake layer for us

  • and we'll be able to put it right

  • on top of our cake layers.

  • Just like that.

  • Then re-fill your bag.

  • The rest of the mix we're just going to pipe

  • into cute little kisses of different sizes

  • and we're gonna use those to decorate the top of our cake.

  • So you bake these at 250, they take 45 to 50 minutes

  • so put these in the oven while your cake is cooling.

  • Dump the cream cheese and the peanut butter

  • into the mixing bowl and beat it until it's smooth and creamy.

  • Then add your confectioners sugar

  • about a cup at a time

  • beating well after each addition.

  • You want it to be really smooth and creamy.

  • So our peanut butter cream cheese icing is ready

  • this is the easiest step of the bunch

  • and you deserve it 'cause this cake takes a lot of work,

  • but it's so, so worth it.

  • Our cakes and our meringues are both totally cool

  • so now we can assemble our cake.

  • First off, I need to cut the crowns off

  • and torte both of my cake layers.

  • To cut each cake into two thinner layers,

  • first score the outside of the cake all the way around

  • about half way up the cake.

  • That'll give your knife a marking to follow

  • as you cut all the way through.

  • Now I need to take my meringue disc

  • and see if it matches up with the size of my cake layers.

  • Sometimes meringue will expand a little bit,

  • so it might be a little bit too large.

  • If it is, no problem, just trim it down.

  • I have to trim mine.

  • And also, the little scraps

  • it's like sustained energy for cake baking.

  • Just eat 'em.

  • Going to want to build your cake

  • directly on what you want to serve it off of,

  • so I have my pedestal right here

  • because an ultimate birthday cake

  • deserves a great presentation.

  • Let's build.

  • Sprinkle with finely chopped honey roasted peanuts

  • for a little extra peanut flavor.

  • And I love the crunch as I eat the cake.

  • Do your first two layers

  • and then, add your meringue disc

  • so that it's right in the center of the cake.

  • Press it down firmly,

  • we want it to adhere to the icing underneath

  • but still get past all the nuts

  • that we just sprinkled around

  • so you want to press it down.

  • And if it crumbled a little bit as you cut,

  • don't worry about it,

  • you can always add a piece right back on to the icing,

  • no one will ever know.

  • And then just continue with your icing

  • and the rest of your cake layers.

  • Ice the top of your final layer

  • and then just crumb coat the sides.

  • We want the beautiful, dark cake

  • to show through the icing here.

  • When your cake is fully crumb coated,

  • go ahead and clean up the cake pedestal

  • or your cake serving plate

  • and then pop it into the refrigerator.

  • We're gonna let it chill while we make our ganache coating.

  • For the ganache, you'll need six ounces

  • of semi sweet chocolate chopped finely

  • and three quarters of a cup of heavy whipping cream.

  • After you've microwaved for a minute at 50 percent power,

  • take it out of the microwave and stir it together.

  • This might be all the time that you need.

  • If it's not, pop it back in the microwave

  • at 50 percent power

  • for another 30 seconds.

  • So my cake is chilled

  • and my ganache has cooled for about 15 minutes

  • now we can pour it over the top and let it drizzle

  • all the way down the cake.

  • Check it out.

  • Super shiny

  • and really, really decadent.

  • I'm gonna do a nice dose of it on the top.

  • And then just guide it down the sides and over the cake

  • using a small spatula.

  • I want it to drip where it's gonna drip.

  • Oh!

  • There it is, that's what I'm looking for.

  • Happy birthday to me.

  • So now I'm going to add all the delicious garnishes

  • that we prepared earlier

  • and I'm gonna start with the meringue.

  • I'm gonna put a really big one off to the side here

  • and then I'm gonna add some candy shards,

  • I kind of cut it angularly,

  • so you can see the peanut butter inside

  • of the peanut butter cup

  • but also so they kind of make angles, triangles

  • and I just wanna make a really cool,

  • kind of a chaotic assortment.

  • Playing with the size and the different colors

  • of my pieces.

  • Arrange as you will.

  • And to top it all off,

  • a sprinkling of peanuts

  • all the way around my arrangement,

  • kind of falling inside a little bit,

  • like to use the little really dusty pieces here, too.

  • I think it looks really, really pretty.

  • And there you go,

  • my ultimate birthday cake.

  • Let's cut in.

  • So this is what I would say

  • is the ultimate piece of birthday cake.

  • Check it out.

  • I've got my delicious, moist chocolate cake layers

  • and my scrumptious, awesome

  • peanut butter cream cheese icing

  • and you can't see it 'cause the color is so similar,

  • but that surprise layer of meringue is in there too

  • and it's gonna be nice, chewy and crunchy at the same time.

  • I'm gonna give it a taste.

  • Get a little meringue in there too.

  • You know what?

  • It tastes like my birthday.

  • Tastes pretty good.

  • So, I want to know what your favorite birthday cake is.

  • Leave me a comment below

  • and maybe we'll make it.

  • Please subscribe to the channel and give us a like.

  • I'm Beth,

  • thanks for celebrating my birthday with me,

  • and if it's your birthday, happy birthday to you.

  • I'll see you next time.

- Hi guys, it's Beth from the Wilton test kitchen

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B2 US cake meringue birthday cake birthday icing peanut

How to make the Ultimate Birthday Cake

  • 47 0
    Wan Ju posted on 2018/03/10
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