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Aurora’s Birthday Recipes
Everybody knows it. All year long you rack your brains about gift ideas and then suddenly it’s just around the corner: your birthday! Finding the right gift is not always easy, and husbands, best friends , fathers or grandmothers are usually the happiest when they receive a personal and loving present. A delicious and individually designed birthday cake is ideal here. The classic
par excellence! By default, blow out the candles and make a wish. With Aurora’s great and simple birthday recipes, the cake quickly and easily becomes a special birthday gift! Whether classic birthday cake, sweet cupcakes or congratulatory fortune cookies with a hidden message – every pastry will make the birthday child smile. Tolfioow.com has a small selection of the best birthday gifts for you:
Birthday cupcake cake pops
Birthday cupcake cake pops
Working time: about 70 minutes
Cooling time: about 20 minutes
Baking time: approx. 45-50 minutes
Ingredients for about 25 cake pops:
For the dough:
- 125g softened butter
- 80 grams of sugar
- 1 packet of vanilla sugar
- 2 eggs (size M)
- 250 g Aurora Sonnenstern flour type 405
- ½ packet baking powder
- 125 ml milk
For the frosting:
- 40g softened butter
- 150 g fresh cream
- 1 packet of vanilla sugar
- 110g powdered sugar
In addition:
- fat and flour for the mold
- 400 g weiße Kuchenglasur
- 25 Lollipops
- 1 piece of styrofoam covered with cling film (to hold the cake pops)
- 25 small birthday candles
- sugar pearls and/or sprinkles
Preparation:
Grease a loaf tin (25 cm) and dust with flour .
For the dough, cream the butter with the sugar and vanilla sugar. Then add the eggs . Mix flour with baking powder. add with the milk and work everything into a smooth dough. Fill the dough into the mold and smooth it out. Bake in the preheated oven for approx. 45-50 minutes on the middle shelf. Allow the cake to cool in the tin for about 10 minutes, then turn out onto a wire rack and allow to cool completely. For the frosting, cream together the butter, crème fraîche and vanilla sugar. Sift in the icing sugar and mix well. For the cake pops, finely crumble the cake with your hands. Add enough of the frosting to make the mixture easy to shape. It varies from cake to cake. From the crowd with your hands about 25 Form tartlet blanks. Put them on a plate in the freezer for about 10 minutes. Melt the cake icing according to package directions. Dip the lollipop sticks about 1 cm deep into the glaze and stick halfway into the tartlets. Place the cake pops in the freezer for another 10 minutes. Now dip the tartlet blanks completely into the melted icing and stick them into the Styrofoam piece to dry. As long as the icing is still shiny, carefully insert the little birthday candles into the birthday cake pops and decorate with sugar pearls and sprinkles as you like.
Stove setting (preheated):
E-Herd: 180 °C
Convection oven: 160°C
Lemony Birthday Yoghurt Gugel
Working time: about 40 minutes
Baking time: approx. 50-60 minutes
Ingredients for a cake:
For the dough:
- 1 unwaxed lemon
- 200g softened butter
- 250 grams of sugar
- 1 packet of vanilla sugar
- 1 EL Rum
- 5 eggs (size M)
- 350 g Aurora Sonnenstern flour type 405
- 1 packet of baking powder
- 250 g yogurt (3.5% fat)
- 1 pinch of salt
In addition:
- fat and flour for the mold
- aluminum foil
- 200 g lemon cake glaze
Preparation:
Grease a ring cake tin ( ∅ 24 cm) and dust with flour. Rinse the lemon with hot water, pat dry and grate the zest. Squeeze the fruit and measure out 1 tablespoon of lemon juice.Cream the butter with 200 g sugar, vanilla sugar, rum, lemon zest and juice. Separate the eggs. Gradually stir in the egg yolks. Mix the flour with the baking powder and add alternately with the yoghurt. Beat the egg whites with the remaining sugar and salt until stiff and fold into the batter. Pour the batter into the mold and bake on the middle shelf for about 50-60 minutes. After about 30 minutes, cover the Bundt cake with aluminum foil so that it doesn’t get too dark. Let the cake cool completely in the pan, then turn out onto a cake plate. Melt the cake frosting according to the packet instructions and cover the cake with it.
Stove setting (preheated):
E-Herd: 180 °C
Convection oven: 160 °C
Pistachio Lime Cupcakes
Pistachio Lime Cupcakes
Working time: about 50 minutes
Baking time: approx. 20-25 minutes
Ingredients for 12 cupcakes:
For the dough:
- 80 g ungesalzene Pistazien
- 125g softened butter
- 120 grams of sugar
- 1 packet of vanilla sugar
- 140 g Aurora Sonnenstern flour type 405
- 2 teaspoons of baking soda
- 2 eggs (size M)
- 100 g Greek yoghurt (10% fat), room temperature
For the cream:
- 2 tbsp lime juice
- 200g softened butter
- 200 g cream cheese (double cream stage), room temperature
- 200 grams of powdered sugar
- green and blue food coloring (paste)
In addition:
- 12 paper baking cups
- Piping bag with star nozzle
- chopped pistachios
Preparation:
Line the muffin pan with the paper baking cups. Finely grind the pistachios in a blender. For the dough, cream the butter with the sugar and vanilla sugar. Mix flour with baking powder and add. Then add eggs and yoghurt and work everything into a smooth dough. Fill the molds three-quarters full with the batter and bake in the preheated oven on the middle shelf for about 20-25 minutes. Then immediately remove from the muffin tin and let cool completely on a wire rack. For the cream, cream together the lime juice, butter and cream cheese. Make sure that the ingredients are at the same temperature so that they combine well. Sift in the icing sugar and stir until smooth. Color the cream with some green and blue food coloring if you like. Fill the cream into a piping bag with a star tip and spread over the cupcakes. Decorate with chopped pistachios if you like.
Stove setting (preheated):
E-Herd: 180 °C
Convection oven: 160 °C
Congratulations Fortune Cookies
Congratulations Fortune Cookies
Working time: about 60 minutes
Rest time: about 60 minutes
Baking time: approx. 4-7 minutes, depending on the thickness
Ingredients for about 20 fortune cookies:
For the dough:
- 60 g Aurora Sonnenstern flour type 405
- 50 g powdered sugar
- 60g melted butter
- 1 pinch of salt
- 1 egg white (size M)
In addition:
- baking paper
- 200 g pink or green candy melts, substituting cake icing
- sugar pearls
- congratulatory sayings
also read
- Cakes for the children’s birthday
Preparation:
Mix all ingredients for the dough to a smooth mass. Let the dough swell for about 60 minutes. Cut out a circle template (∅ approx. 9 cm) from approx. 1-2 mm thick cardboard. Place about 1 tbsp of the batter on a strip of baking paper and spread evenly over the stencil using a palette knife or knife. Bake no more than 3 pieces at a time on the middle rack in the preheated oven for about 4-7 minutes until the edges begin to brown. Remove the still warm biscuits from the baking paper and insert the prepared strips with the congratulations. Then fold it in the middle and shape it into the typical fortune cookie shape. This is obtained by placing the biscuit on the rim of a glass and pressing the ends down. The candymelts or cake frosting Melt according to package directions and dip about a third of the fortune cookies into it, then immediately sprinkle with the sprinkles. Let the biscuits dry well. In order for the fortune cookies to remain crispy, they must be wrapped well.
Stove setting (preheated):
E-Herd: 200 °C
Convection oven: 180 °C
