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Before you jump to Kitkat/M&M Vanilla Birthday Cake 6” recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Daily Life.
The benefits of healthy eating are nowadays being given more publicity than ever before and there are many reasons why this is so. Poor diet is a contributing factor in diseases such as heart disease and hypertension which can put a drain on the economy. Even though we’re incessantly being counseled to follow healthy eating habits, it is also easier than ever to rely on fast food and other convenience items that are not good for us. It is likely that a lot of people assume it will take great effort to eat a healthy diet or that they have to make a large scale change to the way they live. It is possible, though, to make some minor changes that can start to make a difference to our everyday eating habits.
One initial thing you can do is to pay close attention to the choices you make when you’re shopping for food since you probably buy a lot of food items out of habit. For instance, in all likelihood you have never checked the box of your favorite cereal to see how much sugar it has. Having a bowl of oatmeal will provide you with the energy to face the day while protecting your heart simultaneously. If this is not to your liking on its own, you can easily mix in fresh fruits that can provide other healthy nutrients and as such, one small change to your diet has been achieved.
Evidently, it’s not hard to start integrating healthy eating into your life.
We hope you got benefit from reading it, now let’s go back to kitkat/m&m vanilla birthday cake 6” recipe. To cook kitkat/m&m vanilla birthday cake 6” you only need 21 ingredients and 9 steps. Here is how you achieve it.
The ingredients needed to make Kitkat/M&M Vanilla Birthday Cake 6”:
- Take 200 gr cake flour
- You need 3/4 teaspoon baking powder
- Use 1/4 teaspoon baking soda
- You need 1/4 teaspoon salt
- You need 115 gr unsalted butter (softened to room temperature)
- Use 175 gr castor sugar (original recipe calls for 200 gr granulated sugar) - i think can lessen the sugar to 150 gr next time
- Take 3 large egg whites, room temperature
- Get 2 teaspoons pure vanilla extract
- Prepare 1/2 cup full fat sour cream/plain greek yogurt (room temperature)
- You need 1/2 cup whole milk (room temperature)
- Provide Vanilla buttercream (This time I used other recipe)
- Get 230 grams unsalted butter
- You need 4-5 cups (480-600 gr) confectioners’ sugar
- Prepare 1/4 cup (60 ml) heavy cream/whole milk
- Get 2 teaspoons pure vanilla extract
- You need to taste Salt
- Use Decoration
- Use 18 packages kitkat (each package consist of 2 bars of kitkat). Put the kitkat in the fridge so it hardened and make it easier to break into individual bar. Chocolate won’t melt and become sticky
- Prepare m&m
- Provide Colourful rice
- Provide Pretty ribbon
Instructions to make Kitkat/M&M Vanilla Birthday Cake 6”:
- Preheat oven to 350°F (177°C). Grease three 6×2 inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the small cakes seamlessly release from the pans.
- Make the cake: Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
- Using a handheld/stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Add the sugar and beat on high speed for 2 minutes until creamed together. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the egg whites and vanilla extract.
- Beat on medium-high speed until combined, then beat in the sour cream. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients until just incorporated. With the mixer still running on low, slowly pour in the milk until combined. Do not over-mix. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be slightly thick.
- Pour batter evenly into cake pans. Bake for around 18-21 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it’s done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling
- Make the frosting: With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add 4 and 1/2 cups confectioners’ sugar, the heavy cream, and vanilla extract.
- Beat on low speed for 30 seconds, then increase to medium-high speed and beat for 2 full minutes. Add up to 1/2 cup more confectioners’ sugar if frosting is too thin or another Tablespoon of cream if frosting is too thick. Add a pinch of salt if frosting is too sweet. (I add 1/8 teaspoon salt.)
- Decorate the cake: make sure cake is cooled completely before start decorating otherwise buttercream will melt. Spread buttercream in each layer of the cake, on top of the cake and around the cake. Decorate with kitkat, m&m and colourful rice.
- Keep in the fridge for few hours to set the cake and it is ready to be served! Yummy!
Frost cakes generously with chocolate frosting. Begin to place them around the cake. Tie with a ribbon, if desired. Tips: * Make sure your layer cakes are not taller than a Kit Kat. Not only is it completely delicious, it also traveled well.
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