As promised in MBE's post on Pepperidge Farm's 75th birthday here are directions, recipes, images and a short video for making the original Very Random Birthday Cake that my 15 year-old triplet daughter and I dreamed up together earlier this week as a birthday surprise for a grown-up lady friend of my teen.
|Very Random Birthday Cake is creative and delicious|
The side on this most unusual round layer cake coated with mouth-watering buttercream frosting is embellished with the two newest varieties of Pepperidge Farm Milano cookie varieties. These store-bought cookies become homemade when they are dipped into semi-sweet chocolate and sprinkles and placed in a random pattern around the bottom.
That is the most random grouping of recipes and ingredients for a birthday cake you'll find anywhere, don't you think?
|Dexter underfoot again in the kitchen explaining flour on his back during this project|
which was previously reviewed on Mommy Blog Expert.
|Me making Max Brenner's Birthday Cake recipe for the bottom layer|
The recipe we used for this was Cinnamon Sticky Buns by YumKosher but you can choose any other similar recipe -- as long as it makes buns that are sticky, loaded with butter and nuts it should work out just fine and end of being just as delicious.
|Before rolling it, my girl gets creative spreading melted butter on dough|
And here you see the cinnamon buns rising after they've been sliced and placed in the round cake baking plan...
|These scrumptious-looking cinnamon rolls will double in size before baking|
As soon as the Cinnamon Sticky Buns are ready you'll get the bottom cake out of the frig and immediately invert the cinnamon buns pan directly over the cake that has been frosted with ganache so that the piping hot buns are right (sticky) side up and are aligned to create the top layer.
|Rich Dark Chocolate Ganache is spread on the bottom layer cake top|
|Closeup of chocolate dipped Pepperidge Farm Milano cookie accents we made|
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