There are different types of a birthday. You can use chocolate, vanilla or even fruit cake as a base. But here we first teach you how to make a vanilla cake. The recipe in this type of vanilla cake is perfectly suited to the texture of the layered cake, which will help you in the creaming stage. The ingredients for vanilla cake are relatively simple and you probably have them all at home. The amount of ingredients mentioned is suitable for 16-20, so if the number of guests is less, make the ingredients 2/3 and prepare the birthday cake in two layers. How to prepare buttercream or cream will not be mentioned here. Cream is more in line with Iranian tastes, but working with cream butter (used here) is easier than cream.

Ingredients for how to prepare a creamy layered birthday cake

• Butter 1 and 1/2 cup (330 g)
• 2 and 1/4 cup sugar (460 g)
• 4 egg whites
• Vanilla essential oil 3 tsp
• 3 cups white flour (390 g)
• Baking soda 1/4 teaspoon
• Baking powder 2 and 3/4 teaspoon
• Milk 1 and 1/2 cup
• 5 cups cream butter or pastry cream

Finally, the steps of drawing the cream butter on the birthday cake are taught in a visual way. You can use the same steps for the cream, except for the last step, which is done with a napkin and a fondant iron.

How to make a multi-layered creamy birthday cake

stage 1:
First, turn on the oven and set the temperature to 175 degrees Celsius. Grease the bottom of three 20 cm (or one thick) cake tins with greaseproof paper and grease the walls.

stage 2:
Pour the butter and sugar into a large bowl and stir for 2 minutes on medium speed until smooth. You can also use a mixer to mix the ingredients. Then add the egg whites and vanilla and stir for another minute (no more). The form of the ink changes at this stage and becomes a little thicker.

Step 3:
Pour the flour, baking soda and baking powder into another bowl and mix together.

Step 4:
Add about one-third of the dry matter to the liquid and stir at medium speed to mix. Then add half the milk and mix. Add one third of the dry ingredients, the rest of the milk and the rest of the dry ingredients, respectively, and stir each time to mix the ingredients well. The liquid will eventually appear thick and shiny.

Step 5:
Pour the birthday cake liquid into the cake tins and smooth the surface with a spatula. If you do not have a spatula, you can use the back of a spoon to smooth. Place the cakes in the oven for about 30-33 minutes. The cake is ready when the toothpick comes out clean. Do not worry if the cakes turn a little brown.

Step 6:
Take the cakes out of the mold after a few minutes and put them in the refrigerator. This will cool the birthday cake. Prepare icing (buttercream or pastry cream).

Layering a creamy layered cake:
1- If the cakes are puffed and a dome is formed, cut them with a knife. (If you use a deep mold, carefully cut the cake into three equal layers).

2- Cut a piece of thick cardboard the same size as the cake or a little bigger and place it on a revolving tray (new cake dish). Pour a small amount of cream or cream butter on the cardboard and spread it so that the cake sticks to it and does not move during the work. Then place the first layer of cake in the middle of the cardboard. Apply a layer of icing. Then add the next two layers in the same way. Spread a thin layer of icing around the cake and smooth it as much as possible with a spatula. This thin layer is not very necessary for this birthday cake. But for cakes like chocolate cakes that are more crushed, you must have this base icing layer.

3- Now attach a simple wide tube to the funnel and apply a thick layer of icing around the cake. Try to apply uniform pressure to the funnel so that the thickness of the icing does not change.

4- With a large spatula, pull around the cake until the icing is completely smooth (if you have a revolving tray, hold the spatula fixed and rotate it).

5- If there are gaps in the icing, remove the icing with a slightly tilted pallet and fill these empty spaces.

6- Flatten the cake again with a spatula and remove the extra icing from the spatula whenever necessary. Continue working until the icing around the cake is completely smooth.

7- Now, using the extra icing pallet that is left on the edge of the cake, draw on the surface of the cake. Do this for all around the cake and finally flatten the cake as much as possible.

8- This step can only be used for the cream battery, which is a cream battery that is thick and when you press it with your finger, only a small amount of it sticks to your hand. Otherwise, the cream will stick to the napkin and ruin your work. Place a simple towel (no pattern) on the cake and iron on the cake with a fondant iron to smooth the icing. Do the same for the cake walls and edges.

Finally, bloom on the cake with a star tube and sprinkle colored truffles on the birthday cake if you wish.

Notes on how to prepare a layered creamy birthday cake:
1- Be sure to smooth the puffed cakes with a knife and leave the extra part to eat.

2- To cut the thick cake into three equal layers, you can use a ruler and a toothpick. Place a ruler on two or three points of the cake wall and mark the desired location with a toothpick (let the toothpick remain inside the cake at this stage). Then, with a large saw blade, cut the cake around the desired points. Finally, cut the middle of the cake.

3- You can use colored candles to decorate the birthday cake. Use a large, sharp knife to cut the cake, and clean the knife after each cut so that the icing does not stick to the knife.