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Birthday Cake Shot - Carrot Cake Martini Recipe

Here is another great tasting recipe for a Carrot Cake Martini.  It is made with vanilla vodka, toffee liqueur and Aftershock Hot & Cool cinnamon schnapps.

1 1/2 oz vanilla vodka
1 oz toffee liqueur
1/2 oz Aftershock Hot & Cool cinnamon schnapps

Combine the vanilla vodka, toffee liqueur and Aftershock cinnamon schnapps in a cocktail shaker half-filled with ice cubes.
Shake well, strain into a cocktail glass, and serve.

Schnapps is distilled from fruits like pears, apples, peaches or cherries. German schnapps has no sugar added and carries some of the flavor of the fruit it was made from.  In the US schnapps is more like a liqueur with a substantial amount of sugar and additional flavoring.  Schnapps is usually 40% alcohol (80 proof).  Schnapps is often drunk by itself or with ice, and different flavors are used in mixed drinks like any birthday cake shot type drinks that are sweet.
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50th Birthday Cake - Chocolate Ice Box Cake

Kirsch is a fruit brandy made in the Black Forest of Germany.  They use fully ripened black morello cherries that are mashed in large wooden tubs or vats and are allowed to ferment.  When done, the liquid, pulp and cherry stones are distill in a pot still.  It is during the mashing process that some of the cherry stones are crushed and release their oils and acids.  This is where Kirsch gets it distinctive bitter almond taste.  It is not aged and is marketed at 90 to 100 proof in a clear white state as it comes off the still.  Kirsch is drank as a brandy and in cocktails and is also used in cooking as a flavouring such as in this great 50th Birthday Cake recipe.


Ingredients:

8 egg yolks
3/4 cup of sugar
2 cups of milk
1/2 - 1 teaspoon vanilla extract
2 tablespoon gelatin
4 tablespoons cold water
1 1/2 ounces of bitter chocolate melted
2 tablespoons melted butter
1/2 cup of rum or Kirsch
2 cups of heavy cream
Lady Fingers
Kirsch and water
whipped cream
walnuts

Combine egg yolks and sugar in the top of a double boiler and stir the mixture with a wooden spoon until smooth. Bring the milk to a boil and add vanilla extract. Add milk gradually to the yolk mixture, stirring rapidly with a wire whisk. Cook over boiling water until the mixture becomes smooth and thick. Do not allow the mixture to boil or it will curdle.

Soften the gelatin in cold water and then add it to the hot custard. Stir it until it dissolves. Cool the custard but don't let it set. Divide the custard into two portions, in one portion add the melted chocolate, melted butter and the rum or Kirsch. Whip the cream until stiff and fold half of it into the two mixtures.

Line the sides of a medium spring-form cake pan with sponge fingers dipped in equal quantities of Kirsch and water. Fill the mould with alternating layers of chocolate and vanilla cream, allowing each layer to set in refrigerator for about 30 minutes before adding the next.

Set the cake (still in its pan) in the refrigerator to chill for at least 12 hours, or overnight.

When ready to serve, remove the sides of pan from the cake, leaving the cake in the bottom of the pan. Top with whipped cream and walnuts. Serves 8

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Birthday Cake Shot - Chocolate Cake Martini Recipe

The Chocolate Cake Martini is made with vanilla vodka, Frangelico hazelnut liqueur, creme de cacao, cocoa powder and lemon.

1 tbsp sweetened cocoa powder
1/2 oz Frangelico hazelnut liqueur
2 lemon twists
3 oz creme de cacao
3 oz vanilla vodka

1) First of all you will want to fill two cocktail glasses with ice water and then set aside.

2) Next fill a cocktail shaker with ice and then add the vanilla vodka, creme de cacao, and Frangelico hazelnut liqueur.

3) Shake vigorously.

4) Empty the cocktail glasses of ice water and then dip the edges into a flat dish filled with sweetened cocoa powder.

5) Strain the contents of the cocktail shaker into the 2 cocktail glasses and add a twist of lemon to each before serving.

The traditional martini is a cocktail made with gin and vermouth in a five-to-one ratio and garnished with a lemon twist or maybe an olive.  shaking the mixture is the common practice.  A dry martini has very little vermouth used in the drink.  In the mid-1990s an explosion of new versions came on the market such as the peach martini, chocolate martini, and the espresso martini to name a few.  Don't forget to check out the birthday cake shot too!  :)

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Birthday Cake Shot - Vanilla Birthday Cake Shot

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Vanilla Birthday Cake Shot AKA Yellow Cake Shot

1/3 ounce vanilla vodka

1/3 ounce triple sec

1/3 ounce pineapple juice

Directions

You will need a drink shaker. Add some ice for it to be cold. Shake up the ingredient and pour into shot glass.

What is vodka and vanilla vodka? Popular brands are Absolut, Grey Goose, McCormick's, Seagram's, Skyy, Smirnoff, Stolichnaya, Three Olives, and Ultimat. Vodka and vanilla flavored vodka is popular and is used in many types of alcoholic drinks. Vodka itself is a clear alcohol that is made from potatoes, rice or corn. The word "vodka" is a variation of the Russian word for water.

Russia, Sweden and Poland all claim to be the country where vodka originated. You can get flavored vodkas besides vanilla, which include blueberry, green apple mint and watermelon. They contain about 35 percent alcohol whereas plain vodka generally contains about 40 percent.  Enjoy a Birthday Cake Shot.  :)
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50th Birthday Cake Mary's Angel Food Cake

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Mary's Angel Food Cake

File under:  50th Birthday Cake

If you are looking for 50th birthday cakes for men, try angel food cakes.  You can top them with fruit or a thin glace' icing that drizzles down the side.  These cakes are traditionally low in calories and if we occasionally have a slice of cake, and of course one on our birthday, :)  and we watch what we eat and exercise, this will go a long way in keeping our weight in check.

Ingredients:

1 cup cake flour

1 teaspoon cream of tartar

Salt

8 egg whites

1/2 cup sugar

1 teaspoon orange-flavor or vanilla extract

1/2 teaspoon almond extract

Sift flour two or three times with the cream of tartar. Add a pinch of salt to egg whites and beat as stiffly as possible. Sift sugar and mix it into beaten egg whites. Fold in the flour and cream of tartar mixture gradually, and then the orange-flavor or vanilla and almond extract. Keep the mixture as light as possible. Pour into a floured, ungreased angel cake pan. Cut through twice with a spatula and bake on the lowest rack of a preheated moderate oven (375)F. for 35 to 40 minutes. Test the cake with a fine skewer before removing it from the oven and do not allow it to become too brown. When ready, turn the cake upside down on a sheet of paper, and leave it until the pan can be slipped off easily. Serve cake with Glace' Icing.

Glace' Icing

1 1/2 cups of confectioners' sugar

1-2 tablespoons water or other liquid

Sift sugar into an enameled saucepan. Add 1 to 2 tablespoons water or other liquid and stir over a medium heat with a wooden spoon until warm. Do not let the icing get to hot or it will become lumpy. As sugar melts, icing becomes softer, so keep liquid to a minimum. Icing should be thick enough to coat back of wooden spoon. It will then be of the right consistency for coating a cake. If icing becomes too soft, stiffen it by adding a little more sieved icing sugar. But end result is better if this does not have to be done.

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Frosting Recipe - Buttercream Frosting Recipe

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Buttercream Frosting Recipe

(frosting recipe)

In order for butter icing to work it needs to be cold and hard. If it is summertime put icing in refrigerator before using it. You can blend a little heavy cream into the icing just before icing.  Spread a thin coat of icing on the top and sides of the cake and put most of the icing into a cake decorating bag with a large pipe on the end of it. Force out the icing onto the cake in stars or scrolls, but do it quickly before the heat of your hand has time to soften the icing.

Basic Buttercream Icing

Ingredients:

3/4 cup of butter
1 1/2 cups of confectioners sugar
vanilla, rum, maraschino, curacao, etc.

Place butter in a mixing bowl and beat with a wooden spoon, spatula, or electric mixer until it is like whipped cream. Sift sugar, and blend it gradually into the creamed butter. Add flavoring of your choice such as vanilla, rum, maraschino, curacao or any of the following listed below.

Chocolate Butter Cream Recipe

Make icing as above. Dissolve 2 ounces unsweetened chocolate in a little water or milk. Cool and mix into the icing.

Orange or Lemon Butter Cream Recipe

Grate the rind of an orange or lemon and rub into 1/4 cup of the sugar to be used for the icing. Make icing as above and color with a little yellow coloring.

Homemade Frosting Recipes, Chocolate Frosting Recipe, Vanilla Frosting Recipe
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Birthday Cakes - Sponge Cake

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Sponge Cake

(birthday cakes)

Ingredients:

6 egg yolks
1 cup of sugar
2 tablespoon of lemon juice
grated rind of 1/2 lemon
generous pinch of salt
1 cup of cake flour, sifted 4 times
6 egg whites

Beat egg yolks, sugar, lemon juice, grated rind and salt until light and fluffy.  This will take 5 minutes using a high speed mixture. Sift flour and add to the egg yolk mixture a little at a time.  Whisk egg whites until soft peaks form, and then fold gently into the egg mixture.

Divide mixture into two unbuttered cake pans.  Cut through mixture gently several times break up any large air bubbles.  Bake in a moderate oven (350F.) for 25 to 30 minutes.  You can test for doneness by pressing your finger lightly in the center of the cake.  If the dent springs back the cake is done.

Invert layers on wire racks.  When cool, loosen edges and remove from pans.

 

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