Captain America Birthday!

Posted on January 17, 2013. Filed under: Deserts | Tags: , , , |

So, Matt doesn’t like many sweats, if he does eat them, they’re boring vanilla. (And I’m dating him?? Haha.) But, his best friend Kevin enjoys a lot more in that respect, and today is his birthday. Kevin also looks a LOT like Captain America (Chris Evens version) and loves it; I think he only owns Captain America shirts. I decided to make him a Captain America cake, red and blue on the inside, and a shield on the top as decoration. The cake turned out pretty awesome, even the decorating part wasn’t too awful. I used my checkerboard cake pans to make the blue and red cake on the inside. I made red velvet and blue velvet for the inside of the cake. I’m pretty proud of how it turned out, not going to lie.

Captain America Checkerboard cake

Captain America Checkerboard cake

Checkerboard Cake
(mixed from recipes from: Food Network
and: Rock Recipes)

Red Velvet:

2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon fine salt
1 teaspoon cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, at room temperature
2 large eggs, at room temperature
2 tablespoons red food coloring (1 ounce)
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract

Blue Velvet

1 1/4 cups sifted all purpose flour
1 1/2 cups sifted cake flour
1/2  teaspoon baking soda
1 1/2 tsp baking powder
1 teaspoon salt
1 1/2 cups sugar
2/3 cup vegetable oil
1/3 cup vegetable shortening at room temperature
3 tablespoons good quality vanilla extract
Blue food coloring
3 large eggs
1 1/2 cups buttermilk

  1. Make each of the batters: Mix the dry seasonings separate from the wet ingredients. Pour the flour mixture into the wet mixture until they are combined.
  2. Grease and flour the cake pans that came with your checkerboard set. Put the insert in the first one and fill as follows: red, blue, red. Carefully pull the insert out and transfer it to the next pan and fill it as follows: blue, red, blue. Move the insert to the last pan and fill it red, blue, red. This will help make the checkerboard pattern when it is stacked.
  3. Bake at 350 for 25 minutes or until toothpick inserted in the center comes out clean.
  4. Let them cool in the pan, then transfer either to a cooling rack or wrap tightly and store in the freezer before frosting.

Rum Chata Cream Cheese Icing
(Based on Food Network)

1 pound cream cheese, softened
4 cups sifted confectioners’ sugar
2 sticks unsalted butter (1 cup), softened
1/2 teaspoon vanilla extract
1 1/2 tbsp Rum Chata

  1. In a standing mixer fitted with the paddle attachment, or with a hand-held electric mixer in a large bowl, mix the cream cheese, sugar, and butter on low speed until incorporated. Increase the speed to high, and mix until light and fluffy, about 5 minutes.
  2. Reduce the speed of the mixer to low. Add the vanilla and Rum Chata, raise the speed to high and mix briefly until fluffy.


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