{"id":53549,"date":"2017-04-14T18:43:54","date_gmt":"2017-04-14T08:43:54","guid":{"rendered":"https:\/\/www.howtocookthat.net\/public_html\/?p=53549"},"modified":"2017-04-14T18:43:54","modified_gmt":"2017-04-14T08:43:54","slug":"sarsaparilla-root-beer-birthday-cake","status":"publish","type":"post","link":"https:\/\/www.howtocookthat.net\/public_html\/sarsaparilla-root-beer-birthday-cake\/","title":{"rendered":"Sarsaparilla Root Beer Birthday Cake"},"content":{"rendered":"<div class=\"hrecipe\" align=\"center\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2017\/04\/matthews-birthday-cake-suprise-ann-reardon-550x309.jpg\" alt=\"birthday cake surprise\" width=\"550\" height=\"309\" class=\"photo\" data-wp-pid=\"53551\" \/><\/p>\n<p>&nbsp; <\/p>\n<p>The best kind of birthday cakes are ones that are fully customized to the birthday boy\/girl.  My kids can dream up whatever they&#8217;d like in a birthday cake.  This year Matthew came up with an interesting combination of flavors and amazingly it all worked together.  As one teen at the party described it &#8216;this is like heaven on a plate&#8217;.<\/p>\n<p><iframe loading=\"lazy\" width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/jt7z2bw7xT8?rel=0?ecver=1\" frameborder=\"0\" allowfullscreen><\/iframe><\/p>\n<h4 class=\"fn\">To make this birthday cake you will need:<\/h4>\n<p><strong>Vanilla Cake baked in two round 9&#8243; cake tins<\/strong><br \/>\nI am still on the hunt to find a firm vanilla cake that I love.  I feel like I have tested so many recipes, this one is OK.  I like my <a href=\"https:\/\/www.howtocookthat.net\/public_html\/sponge-cake-recipe\/\">sponge cake recipe <\/a>better but if you  need something with a bit more structure to it then use this one.<\/p>\n<p>3 cups or 650g (22.93 ounces) Sugar<br \/>\n<span class=\"ingredient\"><span class=\"amount\">6<\/span> <span class=\"name\">eggs<\/span><\/span><br \/>\n2 tsp vanilla<br \/>\n4 1\/2 cups or 720g (25.4 ounces) flour<br \/>\n3 3\/4 tsp baking powder<br \/>\n1\/2 tsp salt<br \/>\n1 cup or 250mL (8.45 fluid ounces) milk<br \/>\n1 cup or 250mL (8.45 fluid ounces) oil<\/p>\n<p>Preheat oven to 180C (356 degrees Fahrenheit).<br \/>\nWhisk together the flour, baking powder and salt.<br \/>\nIn a seperate bowl whisk together the oil and milk.<br \/>\nUsing an electric beater whisk together the sugar, eggs and vanilla until they are pale and fluffy.<br \/>\nAdd 1\/3 of the flour, 1\/2 of the milk, 1\/3 of the flour, the rest of the milk, then the rest of the flour allowing it to mix in after each addition.<br \/>\nPour into lined baking tins and bake for 30-35 minutes or until a knife inserted into the center comes out clean.<br \/>\nInvert and cool on a wire rack.<\/p>\n<p><strong>Meringue<\/strong><br \/>\n2 1\/2 cups or 540g (19.05 ounces) sugar<br \/>\n8 egg whites<br \/>\nWhip together the egg whites and sugar until you get stiff peaks.  Pipe three 8&#8243; round discs and the rest as individual meringues.  Bake in a slow oven, 120C (248 degrees Fahrenheit) for approximately 1 hour or until crisp on the outside.<br \/>\n<strong><br \/>\nSarsaparilla jelly<\/strong><br \/>\n500mL (16.91 fluid ounces) Sarsaparilla (root beer)<br \/>\n3 tsp gelatin<br \/>\n1\/4 cup or 50g (1.76 ounces) sugar<\/p>\n<p><strong>sarsaparilla syrup<\/strong><br \/>\n150mL (5.07 fluid ounces) sarsaparilla<br \/>\n1\/4 cup plus 1 tablespoon or 60g (2.12 ounces) sugar<\/p>\n<p>Combine and heat until the sugar dissolves.  Leave to cool<\/p>\n<p><strong>Strawberry Cream<\/strong><br \/>\n600mL (20.29 fluid ounces) cream<br \/>\n300g (10.58 ounces) strawberries<br \/>\nWhip together until thick (do not over whip).<\/p>\n<p><strong>Buttercream<\/strong><br \/>\n2 quantities of <a href=\"https:\/\/www.howtocookthat.net\/public_html\/buttercream-cupcake-frosting-recipes\/\">basic vanilla buttercream<\/a><\/p>\n<p><strong>Fizzy Chocolate<\/strong><br \/>\n600g (21.16 ounces) White compound chocolate<br \/>\n75g (2.65 ounces) sherbet<br \/>\n125g (4.41 ounces) poprocks<\/p>\n<p>Melt the chocolate and stir through the sherbet and pop rocks.  Spread onto some baking paper and as it is starting to set cut into shards.  Leave to set fully before using.<\/p>\n<p>more strawberries for on top<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2017\/04\/ann-reardon-how-to-cook-that-550x309.jpg\" alt=\"ann reardon how to cook that\" width=\"550\" height=\"309\" class=\"aligncenter size-large wp-image-53552\" data-wp-pid=\"53552\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2017\/04\/ann-reardon-how-to-cook-that-550x309.jpg 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2017\/04\/ann-reardon-how-to-cook-that-300x169.jpg 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2017\/04\/ann-reardon-how-to-cook-that-768x432.jpg 768w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2017\/04\/ann-reardon-how-to-cook-that-350x197.jpg 350w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2017\/04\/ann-reardon-how-to-cook-that-400x225.jpg 400w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2017\/04\/ann-reardon-how-to-cook-that.jpg 1920w\" sizes=\"(max-width: 550px) 100vw, 550px\" \/><br \/>\n<h7 class=\"updated\">Copyright \u00a9 2017 Reardon Media Pty Ltd.  All rights reserved. <\/h7><a href=\"https:\/\/www.howtocookthat.net\">How To Cook That<\/a>\n<\/div>\n \n<h4 align=center>My Cookbook<\/h4>\n<p align=center>\n<a href=\"https:\/\/www.howtocookthat.net\/public_html\/cook-crazy-sweet-creations-cookbook-ann-reardon\/\" target=\"_blank\"><img decoding=\"async\" width=\"40%\" src=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2021\/03\/hardcover-book-mockup-of-a-woman-reading-3409-el1.png\" alt=\"ann reardon crazy sweet creations cookbook\" title=\"Crazy Sweet Creations Cookbook\" style=\"opacity: 0.8; -moz-opacity: 0.8;\" class=\"fade\" \/><\/a>\n<\/br>\nStores that sell my book listed by country:  \n<a href=\"http:\/\/bit.ly\/ARcookbook\" rel=\"nofollow\" target=\"_blank\">http:\/\/bit.ly\/ARcookbook<\/a>\n<\/br>\nAll recipe quantities in the book are in grams, ounces and cups.<\/p>","protected":false},"excerpt":{"rendered":"<a href=\"https:\/\/www.howtocookthat.net\/public_html\/sarsaparilla-root-beer-birthday-cake\/\"><img width=\"150\" height=\"150\" src=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2017\/04\/matthews-birthday-cake-suprise-ann-reardon-150x150.jpg\" class=\"alignleft tfe wp-post-image\" alt=\"birthday cake surprise\" decoding=\"async\" loading=\"lazy\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2017\/04\/matthews-birthday-cake-suprise-ann-reardon-150x150.jpg 150w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2017\/04\/matthews-birthday-cake-suprise-ann-reardon-100x100.jpg 100w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2017\/04\/matthews-birthday-cake-suprise-ann-reardon-350x350.jpg 350w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2017\/04\/matthews-birthday-cake-suprise-ann-reardon-200x200.jpg 200w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2017\/04\/matthews-birthday-cake-suprise-ann-reardon-51x51.jpg 51w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2017\/04\/matthews-birthday-cake-suprise-ann-reardon-400x400.jpg 400w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2017\/04\/matthews-birthday-cake-suprise-ann-reardon-1200x1200-cropped.jpg 1200w\" sizes=\"(max-width: 150px) 100vw, 150px\" data-wp-pid=\"53551\" \/><\/a><p>&nbsp; The best kind of birthday cakes are ones that are fully customized to the birthday boy\/girl. My kids can dream up whatever they&#8217;d like in a birthday cake. This year Matthew came up with an interesting combination of flavors and amazingly it all worked together. As one teen at the party described it &#8216;this is like heaven on a plate&#8217;. To make this birthday cake you will need: Vanilla Cake baked in two round<\/p>\n","protected":false},"author":1,"featured_media":53551,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[142,1652,748],"tags":[31,2603,1630,952,1184,1092,2737,2739,2738,1773,1468],"_links":{"self":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts\/53549"}],"collection":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/comments?post=53549"}],"version-history":[{"count":5,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts\/53549\/revisions"}],"predecessor-version":[{"id":53556,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts\/53549\/revisions\/53556"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/media\/53551"}],"wp:attachment":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/media?parent=53549"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/categories?post=53549"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/tags?post=53549"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}