Father’s Day Cakes & Cupcakes
Father’s Day is a fun time of year to celebrate dad by attending BBQs and giving gifts to show your appreciation for dad. Although most Dads love to spend the day grilling in the sunshine it’s always great to finish off the meal with some sweets. What better way to finish off the day than by enjoying a Father’s Day cake or Father’s Day cupcakes to help cleanse the palate after all those burgers?
Cakes: For Father’s Day cakes go to your local bakery or get inspired by some Father’s Day cake ideas and bake your own! Decorate the top of the cake with dad’s favorite sports team or activity. For a Father’s Day BBQ theme, make a mock grill out of the body of the cake and on top place cake pieces that are in shapes and decorated like small hamburgers or hotdogs. This is a fun way to celebrate dad’s love for grilling. If you’re planning on celebrating with a big group make three separate cakes and cut each one into letters that spell out DAD.
Cupcakes: Father’s Day cupcakes provide a smaller way for dad and everyone else to indulge in sweets. You can make your own Father’s Day cupcakes and buy the decorations or the other way around! If you’re feeling very inspired make both the cupcakes and the decorations. Some fun Father’s Day cupcakes ideas are to make a tie or golf ball and golf club out of fondant and place on each top of the cupcakes. A great and creative way to create fun cupcakes is to cut out felt mustaches and glue them onto toothpicks, then place the toothpicks in the cupcake. It's humorous but still tasty.
Father’s Day cake recipe: Give dad the ultimate tasty treat this Father’s Day by following this Father’s Day cake recipe for an orange-curd-filled white cake with chocolate frosting.
For the frosting:
- 16 ounces semisweet chocolate, very finely chopped
- 2 2/3 cups heavy cream
- 1 teaspoon light corn syrup
For the Father’s Day cake:
- 1 cup (2 sticks) unsalted butter, room temperature, plus more for pans
- 1 1/2 cups all-purpose flour, plus more for pans
- 1 1/2 cups cake flour, not self-rising
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 3/4 cups sugar
- 4 large eggs
- 2 teaspoons pure vanilla extract
- 1 1/4 cups milk
For the orange curd:
- 12 large egg yolks
- Zest of 2 oranges
- 1/4 cup plus 2 tablespoons freshly squeezed orange juice
- 1/2 cup plus 1 tablespoon freshly squeezed lemon juice
- 1 1/2 cups sugar
- 1/4 teaspoon coarse salt
- 1 cup (2 sticks), plus 5 tablespoons unsalted butter, cold, cut into small pieces
For the frosting, put chocolate in heatproof bowl. Place cream in a saucepan over medium heat, once cream is boiled immediately remove from heat. Pour cream over chocolate and let it sit for 3 minutes, add in corn syrup and whisk until combined. Let frosting cool in room temperature then place in refrigerator, frequently stir for 1 hour or until stiff and cool enough to spread. Frosting should be smooth.
For the cake, preheat oven to 350 degrees. Butter two 8-by-2-inch round pans and line the bottom with wax paper. Butter and dust flour over wax paper. In medium bowl sift together flours, baking powder and salt.
In another bowl beat butter and sugar until light and fluffy (about 3 minutes). Beat in eggs individually then vanilla. Put mixer on low speed and add flour mixture in three parts, alternating with milk but begin and end with the flour. Beat until fully combined. Divide the batter between the two pans, smooth batter with a spatula. Bake for 30-35 minutes, rotating the pans halfway through until cakes are golden brown. Let cool for 20 minutes, then take out of pans and top sides up and let them cool for an extended period of time.
For the orange curd, place yolks, orange juice, orange zest, lemon juice and sugar in a saucepan then whisk to combine. Cook over medium-high heat and stir constantly with a wooden spoon until mixture is thick - about 8-10 minutes. For 2 more minutes, scrape sides of pan and let mixture come to a simmer. Remove from heat and add salt and butter, stirring until smooth. Place mixture into medium bowl or strain through a fine sieve into bowl. Cover with plastic wrap and press directly onto surface of curd. Refrigerate for at least 2 hours or until chilled and firm.
For the assembly, make cake level using a serrated knife and split each layer in half. Carefully top bottom later with 1/2 cup of orange curd, place second layer on top and spread with 3/4 cup of orange curd and repeat with third layer, finally top the final layer. Place 3 wooden skewers into top of cake to make secure. For crumb coat, using an offset spatula spread a thin coat of frosting over entire cake then let chill for 30 minutes. Spread entire cake with remaining frosting. Let sit in room temperature until served.
If you’re planning on celebrating Father’s Day with a large group or a small intimate family gathering, don’t forget to sweeten Dad’s day by adding desserts that he’ll love to the menu.
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