Wednesday, March 22, 2006

Renee's Birthday Cakes

How time flies, it was like yesterday that i made Renee's baby shower cake and now she is four. The earlier cakes are made before my blogging days so the pictures are the best that i can get from her album.

Image hosting by Photobucket
One Year Old - The design is a cut out from the goodie bag.
Image hosting by Photobucket
Two Year Old - Hello Kitty is outlined with melted chocolate and filled with homemade piping jelly.
Image hosting by Photobucket
Three Year Old - My Little Pony figurines were borrowed from Renee's collection.
Image hosting by Photobucket
Four Year Old - Strawberry Shortcake



3 cups : all purpose flour
4 1/2 tsp : baking powder
1 1/2 tsp : salt
10 - egg yolks
3/4 cup : oil
3/4 cup : chopped frozen strawberry
1 1/4 cups : sugar
1 cup water

10 - egg whites
1 cup : sugar
1/2 tsp : cream of tartar


Pre heat the oven to 160c/350 f(convection).

Sieve the cake flour, baking powder and salt.

In a bowl, combine the egg yolks, sugar, oil, strawberry and water. Whisk lightly, then add the flour to the egg yolk mixture. Mix until the batter is smooth. Set aside.

Whisk the egg whites lightly and add in the cream of tartar and sugar. Continue to whisk until the mixture is stiff. Do not overheat or allow the mixture to become dry. Set aside.

Gently fold half the beaten egg whites into the egg yolk mixture and blend well. Fold in the remaining egg whites and work very lightly with a spatula. Make sure the mixture is well mixed.

Place the finished mixture in an ungreased 12" cake pan (i lined with aluminium foil so that the cake can be removed by lifting out the foil and then tear away). Level and bake in the oven until golden brown (about 45 minutes).

Remove the cake from the oven and invert the mould. Allow it to cool for 1 hour. Do not remove the pan while the cake is still hot.

Ice the cake with buttercream icing:

2 cups Crisco Shortening
1 stick (8 tablespoons) butter , slightly soft but not mushy
1/4 to 1/2 cup heavy whipping cream
2 tsp. clear vanilla
2 pounds (8 cups) powdered sugar, sifted (measure, then sift)


In your mixer bowl, beat the shortening until it's smooth, add the butter and beat together until smooth and light and fluffy.

Add smaller amount of the heavy cream indicated in the recipe and the vanilla and mix well.

Add half the powdered sugar and mix for 5 minutes on low-med. speed.

Add remaining sugar and mix well.

Add more cream or powdered sugar if necessary to adjust the consistency.



FooDcrazEE said...

dats so sweet..............

corren said...

Looks too pretty to be cut and too yummy to resist! :-) Wish you were my granny!

Just to confirm - Renee IS your granddaughter, right? :-)

Unknown said...


yes, renee is my granddaughter and she has a brother, alexander, who is 8 months.

Anonymous said...

Aiyaya Lady Lily,

You made all those cakes? I am impressed!


jadepearl said...

Happy Birthday Renee! Wah, Renee is so lucky to have you as a grandma! Love the cake!

Anonymous said...

Its so lovely
can i asked u, how do u make the cream?
I always have difficulties making the cream.

Anonymous said...

Hi can u teach me
how to make the cream?

Unknown said...

anonymous and anonymous

the recipe for buttercream is at bottom of page. theis icing has never failed.

how do you want me to teach you?

Anonymous said...

Hello Lily, I am planning on making a 1st birthday for my daughter in 3 months time and would be interested to know what Crisco shortening is as we can't get it here in Australia. Is there something else than I can use? Many thanks, Kay

P.S. you are a very good cook and I love your site. One of my favourite foods is steamed eggs it reminds me of my childhood. I have printed out the recipe for my husband (he is Australia) to make for our children. Your site is very insprirational, thank you.

Unknown said...


i do not know what brand of shortening you have down under. you could use any brand as long as it is shorteninng. i would find out from friends and let you know asap.

thanks for the kind words

Nguyen Family Circus said...

hi, i have been reading your website all day. i LOVE it. You are so great at everything you do. I am taking a baking class, and I need to bring an additional 2 cups of frosting tomorrow to decorate with. Will this buttercream frosting hold up if put in parchment bag to decorate with?

Unknown said...

nguyen family circus

i would prefer to carry the cream in a tub and then give it a whisk before filling the prepared bags. the whisking will ensure smoother icing

Anonymous said...

Hi Auntie Lily,

My daughter is turning 1 next week and I am baking 30 cupcakes for all my guests. How much more do I have to add to your original buttercream icing recipe? Do I have to keep the cupcakes in the refridgerator after icing them. How long can there stay in room temperature/ will they melt?


Unknown said...


with this icing, the cupcakes can remain in room temperature.

try the cupcake recipe in Alexander's 3rd birthday cake, they are easy and the result is great

Anonymous said...

Hi Auntie Lily,

Thanks for your wonderful recipes!

May I seek yr advise ps... Am baking for my daughter's birthday. Can I bake and decorate the cake say today and eat tomorrow? Must I put the cake in fridge or can I leave just it in room temperature?

Have A Wonderful Day!


Unknown said...


if you follow the buttercream recipe, then you can leave it without refrigeration but if you are making with 100% butter, then you must put in the fridge

Anonymous said...

Thanks for your advise!

So sorry to trouble u again..

For the diary whipping cream. its normally store in fridge type or can we use nestle cream in the small metal can?


Unknown said...


you can use the nestle cream in this buttercream recipe cos it is for the flavor

Julie said...

Hi Aunt Lily,

May I ask you questions about inverting? What does it mean? For this recipe, when you mentioned inverting the mould, does it mean flip the mould upside down and leave it cool for an hour without removing the cake from the mould?

Would that trap the air when you flip the mould upside down? Please advise. I want to try this recipe for my daughter's upcoming birthday.

Unknown said...


invert the cake, let the sides sit on to 2 cans/glass or same height. althernatively, invert cake onto cake rack and place rack on a colander.

Related Posts Plugin for WordPress, Blogger...