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Cake for 7 years old boy: recipes with photos step by step

Every mother wants to give her child a birthday present holiday. To see the son’s delight, mothers pay great attention to pleasant trifles, making figures out of paper, inviting clowns, hanging balls.

But when they bring the king of the table, all attention is directed only to him. Cake for 7 years old boy should be special.

In choosing a cake for a child, mothers are guided primarily by appearance. A sweet masterpiece must correspond to the age and interests of the child.

Then comes the fantasy of decorating and recipes for cooking.

Cake for 7 years old boy in the form of a typewriter

On the birthday of a boy for 7 years cake typewriter fits perfectly. Model cars can be found on the Internet and print.

The template is needed in order to focus on it to choose the appropriate colors for coloring.

Ingredients For Sponge Cakes:

  • 300 grams of flour;
  • 3 tsp. baking powder;
  • 390 g of sugar;
  • 45 g of potato starch;
  • 15 eggs

Ingredients for impregnation:

  • 240 ml of cold water;
  • 260 g of sugar;
  • flavor — to taste.

Ingredients for cream:

  • 300 ml of milk;
  • 400 g of sugar;
  • 2 bags of vanilla sugar;
  • 500 g butter;
  • 2 eggs.

Ingredients for peanut praline:

Ingredients for protein-custard:

  • 90 ml of cold water;
  • 0.5 tsp citric acid;
  • 1 bag of vanilla sugar;
  • a pinch of salt;
  • 350 grams of sugar;
  • 6 egg whites.

Ingredients for the filling and design:

Cooking cakes:

Start baking cakes one by one. One cake will need: 5 eggs, 100 grams of flour and 130 sugar, 1 teaspoon of baking powder and 15 grams of any starch.

Beat eggs into a food processor or bowl and beat until frothy. Fill up the sugar without turning off the equipment.

We bring to the formation of a fluffy dense mass.

Mix the flour pre-mixed and sifted with starch and baking powder. We put dry ingredients into the beaten eggs, gently stirring with a silicone spatula from bottom to top.

It should turn out the dough consistency of thick cream.

We grease a baking sheet with vegetable oil. Cover with baking paper. Repeat the process of processing fat.

We do it twice so that the parchment fits snugly and does not slide.

Fill the biscuit dough and distribute on the pan. We put in the oven.

We bake at a temperature of 180 degrees for 10-15 minutes.

Readiness biscuit check with a toothpick. If it is dry, it can be removed.

While baking the first cake, prepare the dough for the second. We bake all three shortcakes and let them cool for at least three hours.

Syrup preparation:

Mix water with sugar. Give boil. Reduce the heat to low and cook until sugar is completely dissolved.

Do not forget to stir.

When the syrup has cooled slightly, add a few drops of flavoring. We choose the favorite taste of a boy at the age of 7 for the cake.

Leave the syrup to cool.

Praline preparation:

Pour the previously roasted peanuts on a parchment-laid baking sheet. With peanuts need to be careful, because it can cause allergies.

In the presence of such nuts replace any cookies.

Pour sugar in a saucepan, add some water. Cook over low heat, stirring constantly until caramel is formed.

Cover the peanuts or cookies with the hot mixture. Leave to cool completely and grind to crumb.

Preparation of butter cream:

Oil left at room temperature until softened.

Drive 2 eggs into the pan. We add milk. Pour both types of sugar.

We put on the middle fire. Boil the egg-protein mass until thick.

Leave to cool, occasionally stirring with a whisk to cool as quickly as possible and to avoid the formation of a crust on the surface.

Mix soft butter until fluffy. Without turning off the blender, add a tablespoon of syrup, beating until dense foam.

Assembling a cake for a 7 year old boy:

Each cake cut along in half. The result will be 6 pieces.

We take the substrate for the cake. Grease with cream so that the cake is snug and does not slide on the substrate.

Laying the first cake. Saturate with syrup. Lubricate the oil cream.

Sprinkle with diced banana and kiwi.

Put the second biscuit on top, soak it, spread it with cream and sprinkle with nutty praline. Then the third, fourth and fifth cake in the same way.

The sixth cake is cut into 6 identical rectangles. The middle of the fifth cake, which will be the top of the cake, grease cream and put two rectangles.

Put the rest on them, soaking in syrup and lubricating with cream. Prepare the preparation in the refrigerator for 8 hours.

Then we take out the soaked cake and leave at room temperature for half an hour. During this time, the oil cream will warm up and it will be easier to shape the car.

Use a sharp knife to cut the excess from the sides of the machine. With scraps form the final form of the cake, paying attention to the convex details.

Impregnated cakes are molded very easily.

When the cake is fully formed, we coat with butter cream and put it in the fridge.

Preparation of protein custard:

  1. Pour sugar into the pan and dilute with water. Boil to the state of caramel. To check the readiness of caramel, you need to pour a small amount of caramel into cold water. If the consistency is correct — caramel easily rolls into a ball.
  2. Beat whites at medium speed until fluffy. Add a pinch of salt, vanilla, citric acid, without stopping the beat.
  3. Introduce a thin stream of syrup, increase the speed. We bring to the state of persistent peaks.

Cake decoration:

We take the cake out of the refrigerator and set it on a special rotating plate for decoration, if there is one.

Toothpick outlines the contours, which will draw up the details of the future car. With the help of a small cup or glasses squeeze the wheels.

We coat with protein-custard, to smooth out all the irregularities.

Load the cream in a pastry bag, file, or other tight food package. We cut off a necessary size of a corner or we establish a necessary nozzle.

We make all the white details with cream.

Mix the right amount of cream with food coloring of the desired color, focusing on the printed pattern.

We make the necessary color cream all the other details.

Cake machine birthday boy for 7 years ready.

Cake for a boy of 7 years old Kinder Surprise

As a surprise, this recipe uses a real big kinder and dragee MM. You can take any other toy that the boy wanted for his birthday for 7 years.

For example, a small Lego or a model machine, previously wrapped with cling film.

Ingredients for sponge cake:

  • 14 eggs;
  • 360 grams of sugar;
  • 400 g of flour;
  • 40 grams of starch;
  • 10 g baking powder.

Ingredients for impregnation:

  • 260 g of sugar;
  • 250 g of water.
  • Ingredients for cream:
  • 700 ml of milk;
  • 2 eggs;
  • 250 g of sugar;
  • 75 g flour;
  • 500 g soft butter;
  • 20 g vanilla sugar.

Ingredients for protein-custard:

  • 6 proteins;
  • 350 grams of sugar;
  • 90 ml of cold water;
  • a pinch of salt;
  • a pinch of citric acid;
  • 10 g vanilla sugar.

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Additional delicacies:

  • big chocolate egg kinder;
  • 2 packs of chocolate dragee;
  • boy’s favorite fruit at age 7;
  • food colors of the desired color.

Cooking sponge cakes:

  1. We drive eggs into the bowl of the food processor. Beat at low speed until a small foam is formed.
  2. Gradually, without stopping, beat the rest of the sugar.
  3. When all the sugar is injected, increase the speed to the maximum and bring it to a state of fluffy foam. It takes about 5 minutes.
  4. Mix flour, starch and baking powder. Sift through a sieve.
  5. Gently pour the obtained dry mixture into the egg mass with a spoon. Stir upwards.
  6. Detachable form grease with vegetable or melted butter. Pour half the biscuit dough.
  7. We bake in the oven heated to 180 degrees for 40-50 minutes. Readiness check with a toothpick. We bake two Korzh.

Preparation of impregnation and cream:

  1. Cold water mix with sugar. After boiling, boil for 1 minute until the grains are dissolved. Leave to cool.
  2. Oil left at room temperature. Mix flour, half sugar, eggs, 200 ml of milk.
  3. Mix both types of sugar and half a liter of milk and bring to a boil over moderate heat.
  4. Half of the hot mixture is poured in a thin stream into the flour with eggs. Quickly beating with a whisk. Add the remaining milky liquid and interfere. Cook until thick, stirring constantly. Let cool at room temperature.
  5. Mix the softened butter for five minutes. Without stopping the process, we introduce a warm custard mass.

Cake assembly:

  1. Each biscuit is cut lengthwise into three parts. Get 6 Korzh.
  2. In five of them, cut a hole under the chocolate egg, leaving room for dragees.
  3. Lubricate the substrate for the cake for greater stability of the cream.
  4. Laying the first cake. Saturate with syrup. Lubricate with cream. Sprinkle with finely diced.
  5. Spread the rest of the biscuits in a similar way. First impregnation, then cream and fruit.
  6. We place inside the workpiece kinder wrapped with cling film. Fall asleep dragee.
  7. With the scraps from the cake, we decorate the top of the cake in the form of eggs using cream and syrup.
  8. We coat with cream and refrigerate for 6 hours.
  9. Then we get and leave to warm for 30 minutes.
  10. At this time, prepare the protein-custard in the manner described in the previous recipe.

Cake decoration:

  1. We attach the shape of an egg with a sharp knife, cut off the excess, and then add it where there is not enough. Impregnated sponge cake is well molded, taking the desired shape.
  2. Coat protein cream.
  3. The rest of the cream is painted in the desired color with food dyes and distributed into pastry bags or files.
  4. Toothpick draw contours for decorating.
  5. We paint with color proteinaceous custard, using the original egg as a reference for the image.

Cake Turtle-ninja birthday boy for 7 years

This is a cake — coloring. A chocolate figure is taken as the element to be decorated. The recipe uses a ninja turtle.

But for a 7-year-old boy’s cake, you can use any favorite hero.

Ingredients for cream:

  1. 70 g butter;
  2. 440 g of powdered sugar;
  3. 7 g vanilla extract;
  4. 300 g 9% cottage cheese.

The second option ingredients for the cream:

  • 20 g granulated gelatin;
  • 180 grams of powdered sugar;
  • 120 ml of chilled water;
  • 480 g 8% cottage cheese.

Ingredients for Custard Protein Cream:

  • 4 eggs;
  • 150 grams of sugar;
  • a pinch of salt;
  • 40 ml of water.

Preparation of the first cream:

  1. We take ready biscuit cakes or bake themselves. Saturate with any syrup to taste. Cream-covered cakes are removed for impregnation in the refrigerator.
  2. Coat with cottage cheese cream to choose from. In the first embodiment, combine cottage cheese, butter, vanilla and whisk until fluffy. Spoon add the icing sugar and beat another 2-3 minutes.
  3. In the second embodiment, pour the gelatin with water according to the instructions on the bag. Leave for 40 minutes for swelling. Cottage cheese wipe through a sieve or beat with a mixer. Gelatin melt in a water bath. Mix cottage cheese, powdered sugar, gelatin and refrigerate for 25 minutes.

Preparation of protein cream:

  1. Pour 120 g of sugar and 40 ml of water into a saucepan. Stir, bring to a boil. Boil until caramel and cool to 116 degrees.
  2. Separate the whites from the yolks and whip at medium speed until foaming. Increasing the speed, we introduce 30 g of sugar. Then pour a thin stream of syrup. We continue to beat until the mass cools to room temperature.

Cake decoration:

  1. Decorate the cake with protein cream, leaving an empty top.
  2. Choose a boy you like at 7 years old hero. We print the drawing on a sheet in the size of a cake.
  3. Attach the picture to the file. Circuit contour melted chocolate, placed in a pastry bag or a tight food package. We put in the fridge so that the chocolate froze.
  4. Ready chocolate sketch get and transfer to the cake.
  5. Protein custard is painted with food dyes and distributed into pastry bags.
  6. The idea is to have a boy on his birthday decorate his beloved sweet hero on the cake himself.

These recipes of cakes for a boy’s birthday for 7 years are very simple and require little time, patience and imagination from housewives.

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