Ninja Turtles Birthday Cake & Cupcakes

Ninja Turtles seem to be VERY popular with little boys!

This double-tiered Ninja Turtles cake was for a 6th birthday:

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{3 layers of red velvet cake with a cream cheese frosting at the bottom; and 3 layers of decadent vanilla sponge with vanilla buttercream frosting at the bottom}

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Matching cupcakes for the birthday party – also a selection of red velvet with cream cheese frosting and vanilla with buttercream:

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For his school’s ‘birthday ring’, he wanted Ninja Turtles for boys and girls:

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Seductive Red Velvet & Other Girly Things…

Hello!

So, August is here and we celebrate women’s month. There are so many inspiring women out there – my ultimate ‘hero’ and icon must be Martha Stewart. She is just so clever, a true entrepreneur and surely an inspiration to many moms, wives and housewives the world over.
Yes, there was that unfortunate incident many moons ago involving some tax evasion… But hey, who can blame her?! {Just kidding – that was not so cool!}

Ok, so today I will share my all-time-go-to red velvet recipe. This must be the most popular cake variety ever – people just go gaga over it!
And why?
Well, with its moist and fluffy body of cake, blood red of course, topped with classic cream cheese frosting, it’s a universal crowd-pleaser. It has an ever-so-subtle hint of chocolate and well, it’s just sexy, really!

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So here it is – from this fab book:

350g cake flour
300g sugar
1t baking soda
1t cocoa powder
1t salt
1 cup buttermilk
2 eggs at room temp
375ml sunflower oil
1t white vinegar
30ml red food coloring
1t vanilla extract

Mix all the dry ingredients and set aside.
Mix the wet ingredients in a mixer and add the dry ingredients.
Divide the batter between 24 cupcake cases and bake at 180C for 20 minutes.

Top generously with cream cheese frosting:

250g butter, softened slightly
230g {1 tub} cream cheese
3 cups icing sugar

Whip the butter and cream cheese together until smooth and fluffy. Add the icing sugar and mix until it is smooth.
Pipe onto those delicious red little gems!

Now, on the topic of women and femininity… I am now totally convinced that the power of a woman lies in her hair! Ok, before anyone gets their panties in a knot, that’s just my opinion…
See, I had luciously long hair and decided {not too long ago} to chop it all off. It felt great at the time and I had a new, fun and fabulous cropped ‘do’…
But since I’ve had it chopped, I really feel less feminine… And I consider myself to be quite a feminine girl.
So, thus I decided to grow it all back again. But this time I won’t wear it quite as long, just below shoulder-length.

Ok, that was a bit random, but I felt it went with today’s post.

Enjoy – and Happy Women’s Day to all you lovely and feminine gals out there! X

Ninja Turtle Birthday cake

This cake is for a little birthday boy – a decadent creation with a Ninja Turtles theme:
3 layers of vanilla sponge at the bottom with vanilla buttercream, and 2 layers of red velvet at the top, with a cream cheese frosting.

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Valentines Red Velvet

Who doesn’t LOVE red velvet cake?! I know I do!
Rich, decadent, moist and super satisfying – not quite chocolate but not a boring old sponge either – definitely in a league of its own.
I’ve got a series of valentines treats lined up, this being the first one:

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Double-layer red velvet cake, covered in cream cheese frosting and topped with even more decadent red velvet truffles – Y.U.M!
And of course, perfectly presented for Valentines Day.

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And what would Valentines be without a sweet little cupcake..?

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Birthday cupcake – Red Velvet meringue

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Today is hubby’s birthday and as you do on a birthday, you you have cake for breakfast!

Our favourite red velvet – from a cake recipe of a fellow baker friend, Rozanne Pieters, and my own twist: a light and fluffy meringue topping.

250g butter (I used salted)

125ml sunflower oil

2.25 cups of sugar

2 free range eggs

1 bottle of red food colour (40ml)

1 cup of buttermilk

10ml baking powder

2ml salt

2.5 cups of flour (all purpose)

2 tablespoons cocoa powder

Cream butter, oil & sugar together.  Add buttermilk, red food colour & eggs.  Add all dry ingredients and fold into the wet mixture. Place dollops of the mixture into cupcake casings in a muffin pan. Bake in a pre-heated oven of 180C for 20mins.  A toothpick should come out dry when you test it.

For the meringue topping, whisk 1 egg white while slowly adding about half a cup of castor sugar.  Add shelf a teaspoon of vanilla essence and a pinch of cream of tartar. Whisk until glossy and soft peaks form.  Pipe onto cooled cupcakes.

Enjoy! X