Birthday Mouthwatering Recipes

Preparation Time: 1 hour (Ready in 3 hours 5 minutes).
Servings: Makes 12 servings.
Ingredients:
1 (18.25 ounce) per kg Pillsbury, Moist Supreme, Yellow Cake Mix
1 cup water
1 / 3 cup olive oil
3 eggs
Frosting:
1 (16 ounce) can Pillsbury or Vanilla Frosting Supreme, Cream Brown, yellow, black and green paste or gel icing colors (not liquid food color)
1 (16 ounce) can Pillsbury, Supreme Chocolate Cream Frosting
Decoration:
2 rounds of black licorice candy
Black Licorice Twist
black licorice

Directions:
Preheat oven to 350 degrees F. Grease and flour 1 cup baking quarter and an 8-inch round cake pan. In a large bowl, combine all ingredients cake; beat at low speed until moistened. Beat 2 minutes at high speed. The dough 2 1 / 2 cups and pour into a greased floured bowl high with 1 inch remaining dough into round cake pan. Bake at 350 degrees Celsius, until a toothpick inserted in center comes out clean. Bake the cake in the pan for 35 to 40 minutes cooking time bowl cake 45 to 50 minutes. Cool in the pan and bowl for 15 minutes. Invert cake on rack and let cool 1 hour or until it has cooled completely.

In a small bowl, tint frosting with vanilla 1 cup brown and yellow icing colors to the desired tan color and mix it well. Place cake pan in foil covered plate or cardboard. Frost top lightly with powdered sugar tan. Cut with a serrated knife, remove the top of the cake in bowl; Invert on cake from the pan to create at the edges of the cake pan on slanted edge to the edge of the helmet. Frost with tan frosting, icing, which descends from the rim and an army helmet. Divide remaining vanilla frosting evenly into 2 small bowls. Tint 1 cup frosting black cherries and mix well. Tint other bowl of frosting with green and brown colors of the glaze to the desired army green mix well.

Pastry bag with the help of decorator tips transform the contours of the black camouflage, green and brown (with chocolate frosting). Fill centers of outlines with remaining frosting.

Decorate with candies and licorice twist round helmet. Use licorice to outline the edge of the helmet.

Preparation Time: hour 40 minutes (ready in 3 hours 35 minutes) Makes 12 servings.
Servings: Makes 12 servings.
Ingredients:
1 (18.25 ounce) pkg Pillsbury, Moist Supreme, Yellow Cake Mix
1 cup water
1 / 3 cup olive oil
3 eggs
Glazes:
2 (16 ounce) cans Pillsbury, Supreme, Vanilla Cream Frosting Pink and purple paste or gel icing colors (not liquid food color) Decoration:
pink decorator sugar
Different colored sugar-coated chocolate pieces
Purple decorator sugar
Colorful decorations with fruit flavor
Toothpick

Directions:
Preheat oven to 350 degrees F. Grease and flour a cake pan and one 8-inch round pan 9-inch round cake. In a large bowl, combine all ingredients cake, beat at low speed until moistened.

Beat 2 minutes at high speed. Pour 2 cups batter into greased and floured 8inch and the rest of the dough into 9-inch pan.

Bake at 350 degrees Celsius, until a toothpick inserted in center comes out clean. Bake in an 8-inch cake 30 to 40 minutes to cook 9-inch cake 35 to 40 minutes. Cool in pans for 15 minutes. Invert cake on rack and let cool 1 hour or until it has cooled completely.

In a bowl, microwave-safe, small safe, tint 1 cup frosting with pink icing on the color pink, mix well. Microwave the frosting on high for 30-40 seconds or until frosting is thin. Do not boil.

8 - inch cake on a sheet of paper. Frost lightly to seal crumbs, dry. Frost again and immediately sprinkle with sugar roses. (If necessary, microwave frosting still unclear.) With the cake Turner, transfer or chipboard foilcovered. Place pieces of chocolate-coated sugar on the rim of the cake, as shown.

Cut 9 - inch cake into 8 slices. Cut 1 inch from the tip of each corner point reserve for another use. In a small microwave safe bowl, tint remaining frosting with purple icing and mix well. Microwave the frosting on high for 30-45 seconds or until frosting is thin. Place each wedge on the paper. Frost each corner to seal crumbs lightly and let dry. Frost each corner again and immediately sprinkle with sugar purple. (If necessary, microwave frosting is still unclear.) Currency Decorate with decors.

Arrange evenly over frosted cake about 8 cm and corners with toothpicks. Remove the toothpicks before serving.

Ingredients For The Dough (for 2 cakes):
110 g butter, softened
sugar 100 g
230 grams all-purpose flour
1 egg
2 tablespoons unsweetened cocoa
Ingredients For Filling Of Citrus Fruits
2 cups (440 g) granulated sugar
4 large eggs
1.2 dl orange juice
0.6 dl lemon juice
Grated rind of 2 oranges
3 tablespoons all-purpose flour
1 teaspoon baking powder
Ingredients For Chocolate:
1,2 dl cream or whipped cream
7 oz (200 g) dark chocolate (40-50% cocoa)
Directions:
1. The bottom of a spring form pan 9 inches (23 cm) with parchment paper or nonstick pan sides and other fats.
2. With an electric mixer, beat softened butter and sugar, Flour and cocoa powder, and finally the egg. Keep in the refrigerator for several hours or more.
3. Preheat oven to 350 degrees F.
4. Use your fingers to pat half of dough into the bottom of the pan (not sides) of the rest in the freezer until next time to keep.
5. Bake at 350 degrees for about 7 minutes.
6. To mix sugar, eggs and filling for 2-3 minutes with an electric mixer.
7. Lemon juice, orange juice, grated orange peel, flour and baking powder and mix well.
8. Transfer to the hinge and bake at 250 F for about 30-40 minutes. A toothpick should come out clean in the center added.
9. With a knife, carefully loosen cake from sides of pan. Cool cake to room temperature in the pan.
10. For the chocolate glaze, heat cream almost boils, add the chopped chocolate and mix until smooth. Let simmer until it cool.
11. Spread the chocolate onto the cake and sides.

Variations:
1. Instead of lemon juice, use 2 limes and lime zest and reduce the amount of orange peel accordingly.

Ingredients: 2 1 / 4 cups all-purpose flour 1 1/3 cups sugar 3 teaspoons baking powder 1 / 2 teaspoon salt 1 / 2 cup shortening 1 cup milk 1 teaspoon vanilla 2 large eggs, strawberries for decoration

Directions:
Preheat oven to 350 degrees. Cake pans with paper cups.

Mix flour, sugar, baking powder and salt in a large bowl. Add shortening, milk and vanilla. Beat 1 minute at medium speed. Scrape sides of bowl with a spatula.

Add the egg mixture. Beat 1 minute at medium speed. Scrape bowl again. Beat at high speed for 1 minute 30 seconds until well combined.

Pour cake batter into paper liners until 1 / 2 - 2 / 3

Bake for 20-25 minutes or until a toothpick inserted in center comes out clean.

Cool 5 minutes in pans then remove and cool on rack and complete.

Once cupcakes are completely cooled, decorate, frost with your favorite frosting recipe, with straberries or as desired.

Cupcake Tip:
Cupcakes are great to pack in your lunch box for children's special treatment during the school day.

Ingredients: 500 grams of lamb 1 large potato minced cooked and mashed 4 cloves garlic crushed 1 large onion chopped 1 green bell pepper 1 tablespoon chopped parsley 1 / 2 teaspoon ground turmeric 1 / 2 teaspoon ground ginger 1 teaspoon ground cumin 4 eggs dried breadcrumbs 4 tablespoons cooking oil

Directions:
Combine ground beef potato, garlic, onion, pepper, parsley, turmeric, cumin, ginger and 1 egg in a bowl. Beat the remaining 3 eggs together. Take some of the mixture and form into a pulp, then repeat with remaining mixture.

Dip cutlets in egg and bread. Heat oil and fry the cutlets over medium heat for about 5 hours ago each side or until the meat is cooked and brown on both sides. Drain and serve.

Ingredients: 2 large potatoes 2 slices bread 3/4 teaspoon salt 1/2 teaspoon mango powder red chili powder to taste or green chilies, finely chopped 2-3 tablespoons fresh coriander, finely chopped oil for frying

Directions:
Put the potatoes into the pressure cooker with a cup of water. As soon as the cooker whistles, turn the heat down and keep 5 minutes. Release pressure. Carefully lift out the potatoes after checking that they are well-boiled. Wearing oven gloves peel the potatoes and put them onto the plate.

Put the bread into the small bowl. Pour over just enough water to cover.

As soon as you have done all the potatoes, lift out the one slice of bread at a time from the water, squeeze it hard to remove as much moisture as you can and drop in onto the hot potatoes. Add also the rest of the ingredients except the oil. Mix and mash well. Check salt and other seasonings and add whatever is needed at this point.

Divide the mixture into 6 equal bits. Shape each one into a ball. Rub a little oil on your palms so the mixture does not stick. As soon as you have a smooth ball, without any cracks, press it lightly to flatten it. Neaten the edges. Keep covered with a clean napkin, till you are ready to eat.

When you want to fry the cutlets, heat the oil in the pan. You should have about a pinch of oil. Let it heat up. Drop in as many cutlets as will fit comfortably. Fry golden-brown on each side. Use the slotted spoon to do it. As soon a cutlet is done, drain it on the brown paper.

Ingredients:
1 big potato boiled and cut into small cubes
1/4 cup pomegranate seeds
2 tblsp spicy green chutney
2-3 tblspn sweet chutney
4 tbspn sev
4 tblspn spicy groundnuts
black salt or kala namak as per taste
corriander leaves
1 tspn chiili powder
1 tspn chat masala powder
1 tomato cut into small pieces
1 big onion cut into small pieces
1/4 cup sprouts ( can be green gram, channa dal etc)

Directions:
Boil the potato and cut into small cubes

Put the bread into the small bowl. Pour over just enough water to cover.

Mix all the above ingredients in a bowl and serve with sev on top and few pomegranates seeds on top.