8 New Year Eve Cake Ideas For Kids

It is a new year time, so the celebration is incomplete if you don’t make a yummy and delicious cake. The new year midnight starts with a cake cutting with your near and dears ones. Kids simply love it to have a cake as part of their new year eve celebration.

New Year’s Eve is a traditional time to celebrate with family and close friends. The food  play a huge role in this festive atmosphere to make the mood into joy and cheerful.. Along with hors-d’oeuvres or a buffet meal, a lovely decorated yummy and delicious cake or an assortment of cupcakes (R) can be a wonderful accompaniment to a new year eve party or casual get together. New Years is a perfect time to put into practice decorating techniques or unique design ideas to dazzle your kids and guests.

In these articles, we will focus on a few yummy and delicious cake ideas with recipes that you can make it for kids great new year eve party.

New Year Cakes Ideas:

1. Upper Down Pear Gingerbread Cake:

This is a yummy delicious cake with full of fruit flavor. Kids just love it at any of the celebration atmospheres around them. The aroma of baking the gingerbread itself stirs up with warm memories. All you need to make this delicious cake is

Ingredients:

• 3 tablespoons butter
• 1/3 cup packed dark brown sugar
• 2 medium Bosc pears, peeled and thinly sliced
• 1/2 cup milk
• 1 tablespoon cider vinegar
• 1 large egg
• 1/2 cup packed dark brown sugar
• 1/3 cup molasses
• 1/4 cup butter, melted
• 1-1/4 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1 teaspoon ground ginger
• 1/4 teaspoon salt
• 1/4 teaspoon ground cloves
• Whipped cream, optional

How to Prepare:

1. Preheat oven to 350° in a small saucepan, and melt butter over medium heat until stirring it with brown sugar. Spread over bottom of a greased 9inch round baking pan. Arrange the pears over top of it.
2. For the cake, mix milk and vinegar and let stand for 5 minutes. In a large bowl, beat egg, brown sugar, molasses, melted butter, and milk mixture until well blended and smooth. In another bowl, whisk flour, cinnamon, baking soda, ginger, salt, and cloves and gradually beat into molasses mixture. Spoon carefully over pears.
3. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before inverting onto a serving plate. Serve warm or at room temperature with whipped cream, if desired.

2. Coconut Citrus Layer Cake:

Here comes with another yummy cake for the children new year eve party. It is a tender white cake layered with tangy grapefruit curd and topped with fluffy cream cheese frosting. This is a perfect cake for the kids who love a coconut flavor in their desserts.

Ingredients:

• 1 package white cake mix (regular size)
• 2/3 cup orange juice
• 1/3 cup canola oil
• 1/4 cup water
• 2 tablespoons lemon juice
• 1 teaspoon grated lemon zest
• 1 teaspoon grated orange zest
• 3 large eggs

GRAPEFRUIT FILLING:

• 3/4 cup sugar
• 3 tablespoons cornstarch
• 1/4 teaspoon salt
• 3/4 cup water
• 2/3 cup ruby red grapefruit juice
• 1 tablespoon butter, cubed

FROSTING:

• 3/4 cup whipped cream cheese
• 1/4 cup sugar
• 3 tablespoons orange juice
• 1 tablespoon ruby red grapefruit juice
• 2 teaspoons grated orange zest
• 1 cup heavy whipping cream, whipped
• 3/4 cup sweetened shredded coconut
• Additional coconut, toasted, optional
• Orange and grapefruit slices

How to Prepare:

1. Preheat oven to 350°. Combine first eight ingredients and beat on low speed for 30 seconds. Increase speed to medium and again beat for 2 minutes. Pour into two greased and floured 8-in. round pans. Bake until a toothpick inserted in the center and comes out clean, 28-32 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely.
2. Meanwhile, for grapefruit filling, combine all sugar, cornstarch, and salt in a large saucepan and Stir in water and grapefruit juice until it gets smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to medium, cook and stir 2 minutes longer. Remove from heat and gently stir in butter. Cool to room temperature without stirring. Cover and refrigerate filling until it is cold.
3. Place one cooled cake layer on a serving plate and top with half of the cooled grapefruit filling. Repeat layers as per your wish to have.
4. For the frosting, beat cream cheese, sugar, juices, and orange zest until blended. Gently fold in whipped cream and 3/4 cup coconut. Frost sides of cake; if desired, lightly frost the top of the cake, covering grapefruit filling. Refrigerate until cold, 3-4 hours. Sprinkle with toasted coconut if desired. Top with orange and grapefruit slices.

3. White Chocolate Mousse With Promogranate Sauce:

This is a luscious pomegranate sauce and a sprinkling of seeds add a festive touch to this elegant mousse served in a cone made of chocolate. It’s lovely for romantic occasions, too and its a kid friendly desert recipes. All you need to make this cake are

Ingredients:

• 3/4 cup unsalted butter, cubed
• 1 package (12 ounces) white baking chips
• 2 cups heavy whipping cream, divided
• 3/4 cup sugar
• 5 large egg yolks, lightly beaten
• 1 envelope unflavored gelatin
• 1/3 cup cold water

CHOCOLATE CONES:

• Parchment paper
• 9 ounces bittersweet chocolate, melted

SAUCE:

• 2 tablespoons cornstarch
• 1/4 cup cold water
• 1 bottle (16 ounces) pomegranate juice
• 1/2 cup pomegranate seeds

How to prepare:

1. In a large saucepan combine butter, baking chips, 3/4 cup cream, and sugar; cook and stir over low heat until smooth and sugar are dissolved. In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to the pan. Cook and stir 2 minutes or until mixture is slightly thickened. Remove from heat.
2. In a large bowl, sprinkle gelatin over cold water; let stand 1 minute. Add a small amount of hot white chocolate mixture; stir until gelatin is dissolved. Stir in remaining white chocolate mixture. Place the bowl in a pan of ice water; stir occasionally until mixture is thickened, about 30 minutes.
3. In another bowl, beat remaining 1-1/4 cups cream until soft peaks form. Add a third of the whipped cream to the chilled white chocolate mixture; beat on low speed just until blended. Fold in remaining whipped cream. Refrigerate, covered, at least 30 minutes or until serving.
4. For chocolate cones, make eight paper cones to coat with chocolate. Cut four 8-in. circles from parchment paper; cut each circle in half. Form each into a 3-in.-wide cone, overlapping edges and being sure the cone is closed at the pointed end.
5. Brush about half of the melted chocolate on the inside of the paper cones, beginning at the seam. Stand cones upright in champagne flutes or narrow drinking glasses; refrigerate until set, about 5 minutes. Add a second coat of chocolate; refrigerate until serving.
6. For the sauce, in a small saucepan, whisk cornstarch and water until blended; stir in pomegranate juice. Bring to a boil; cook and stir 1-2 minutes or until thickened. Cool completely.
7. To serve, spoon sauce onto dessert plates. Carefully peel the parchment paper from chocolate cones. Fill cones with mousse; arrange carefully over the sauce. Sprinkle with pomegranate seeds.

4. Chocolate Drizzled Maple-Nut Tart

Here’s a true indulgence for the holiday season for the kids. The rich, buttery crust holds a triple-nut filling flavored with maple for the new year eve party. When the tart has cooled, just drizzle on melted chocolate on it.

Ingredients:

• 2 cups all-purpose flour
• 3 tablespoons sugar
• 3/4 cup cold butter
• 1/4 cup cold 2% milk
• 2 large egg yolks

FILLING:

• 1 can (14 ounces) sweetened condensed milk
• 3/4 teaspoon maple flavoring
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 2/3 cup coarsely chopped pecans
• 2/3 cup coarsely chopped walnuts
• 2/3 cup sliced almonds
• 1/3 cup semisweet chocolate chips, melted

How to Prepare:

1. Preheat oven to 375° In a large bowl, mix flour and sugar, cut in butter until it is crumbly. In a small bowl, whisk milk and egg yolks; then gradually add flour mixture, tossing with a fork until dough holds together as pressed it. Shape into a disk and wrap in plastic. Refrigerate 30 minutes or overnight.
2. On a lightly floured surface, roll dough to a 1/4-in.-thick circle; transfer to an ungreased 11-in. a fluted tart pan with removable bottom. Trim pastry even with rim; refrigerate 15 minutes.
3. Line unpricked pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake 20-25 minutes or until the bottom is lightly browned. Remove foil and weights; bake 5-7 minutes longer or until light brown.
4. Meanwhile, in a large bowl, mix milk, maple flavoring, cinnamon, and salt until blended. Stir in pecans, walnuts, and almonds; add to crust. Bake 15-20 minutes or until crust is golden brown and filling is set. Cool completely on a wire rack.
5. Drizzle with melted chocolate. Refrigerate 1 hour or until filling is firm

5. Fudgy Turtle Pie:

Everyone needs a truly decadent dessert recipe for the new year party. Kids love to mix chocolate, caramel, and crunchy candy bits in a pie that’s become a fabulous and yummy cake recipes. All you need to make this dish

Ingredients:

• 1-1/2 cups chocolate wafer crumbs (32 wafers)
• 1/3 cup butter, melted

FILLING:

• 20 caramels
• 1/4 cup heavy whipping cream
• 2 cups chopped pecans
• 4 Snickers candy bars (1.86 ounces each)

TOPPING:

• 2 cups (12 ounces) semisweet chocolate chips
• 1 cup heavy whipping cream
• Caramel ice cream topping, optional
• Additional chopped Snickers candy bars, optional

How To Prepare:

1. Preheat oven to 375°. In a small bowl, mix wafer crumbs and butter. Press onto bottom and up sides of a greased 9-in. A fluted tart pan with removable bottom. Bake 8-10 minutes or until set. Cool on a wire rack.
2. For the filling, in a small heavy saucepan, combine caramels and cream. Cook and stir over low heat until caramels are melted. Stir in pecans. Remove from heat; pour into crust. Top with chopped Snickers candy.
3. For the topping, place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; stir with a whisk until smooth. Pour and spread, if necessary, over top. Refrigerate 1 hour or until set.
4. If desired, drizzle ice cream topping over individual pieces and top with additional chopped candy.

6. Cranberry-Orange Cake with Lemon Glaze

This pretty, super moist cake with cranberries in the batter and sometimes, sugared ones on top, was the result. All you need to make this yummy cake recipe

Ingredients:

SUGARED CRANBERRIES (OPTIONAL):

• 3 tablespoons light corn syrup
• 1 cup fresh or frozen cranberries
• 1/3 cup sugar

CAKE:

• 1 package (12 ounces) fresh or frozen cranberries
• 1-1/2 cups sugar
• 1/2 cup butter, softened
• 1-1/2 cups packed brown sugar
• 3 eggs
• 1/3 cup unsweetened applesauce
• 1-3/4 cups all-purpose flour
• 3 teaspoons baking powder
• 1/2 teaspoon cream of tartar
• 1/4 teaspoon salt
• 2/3 cup orange juice

GLAZE:

• 2/3 cup confectioners’ sugar
• 2 tablespoons butter, melted
• 4 teaspoons lemon juice

How to Prepare:

1. If desired, for sugared cranberries, heat corn syrup in microwave until warm; gently toss cranberries in syrup, allowing excess to drip off. Toss in sugar to coat. Place on waxed paper; let stand until set, about 1 hour.
2. Preheat oven to 350°. Place cranberries in a 15×10-in. baking pan; sprinkle with sugar. Bake until soft and bubbly, 35-45 minutes, stirring occasionally. Cool to room temperature.
3. Grease and flour a 10-in. fluted tube pan. In a bowl, beat butter and brown sugar until crumbly. Add eggs, one at a time, beating well after each addition. Beat in applesauce. In another bowl, whisk flour, baking powder, cream of tartar and salt; add to creamed mixture alternately with orange juice, beating well after each addition. Stir in cooled cranberries.
4. Transfer batter to prepared pan. Bake until a toothpick inserted in center comes out with moist crumbs, 45-55 minutes. Cool in pan 15 minutes before inverting onto a serving plate.
5. Mix confectioners’ sugar, butter, and lemon juice until smooth. Brush over cake. Cool cake completely. If desired, serve with orange slices.

7. Cranberry Meringue Cake:

When Cranberry Meringue cake comes in the account then celebration gets double as it is so yummy and full of kids friendly deserts for a new year blast party. For these delicious recipes, you all need

Ingredients:

• 4 large egg separated
• 1/2 cup butter, softened
• 1-1/2 cups sugar, divided
• 3 tablespoons vanilla extract, divided
• 1 cup cake flour
• 2 tablespoons baking powder
• 1/8 teaspoon salt
• 5 tablespoons milk
• 3/4 cup finely chopped pecans

FILLING:

• 1/2 cup frozen cranberries
• 1/2 cup sugar
• 2 tablespoons grated orange zest
• 1 tablespoon orange juice
• 1 cup heavy whipping cream
• 2 tablespoons confectioners’ sugar
• 1 teaspoon almond extract

How to Prepare:

1. Place some egg whites in a large bowl and let it stand at room temperature for 30 minutes. Preheat oven to 350° and Line bottoms of two greased 8-in round baking pans with help of a parchment paper.
2. In a large bowl, add the cream butter and 1/2 cup sugar until it is light and fluffy. Add egg yolks, one by one, and beat well after each addition. Beat in 2 teaspoons of vanilla.
3. In another bowl, whisk flour, baking powder and salt to it add to creamed mixture alternately with milk, beating well after each addition. Transfer to prepared pans.
4. With clean beaters, beat the egg whites on medium speed until it is foamy. Gradually add the remaining sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved fully. Add the remaining vanilla that continues beating until stiff glossy peaks form. Spread over batter in pans and sprinkle with pecans. Bake 25-30 minutes or until meringue is lightly browned.
5. Meanwhile, for filling, combine cranberries, sugar, orange zest and orange juice in a small saucepan. Cook, uncovered, over medium heat 7-10 minutes or until berries pop, stirring occasionally. Remove from heat; cool slightly. Transfer to a food processor; pulse until cranberries are coarsely chopped. Cool completely.
6. In a bowl, beat cream until it begins to thicken. Add confectioners’ sugar and extract; beat until stiff peaks form. Fold in cranberry mixture.
7. Loosen sides of cakes from pans with a knife. Carefully invert each cake onto a plate (meringue will crack); remove the paper. Invert again onto a wire rack; cool completely.
8. Place one cake layer on a serving plate. Gently spread with filling. Top with remaining cake layer, meringue side up. Refrigerate leftovers.

8. Cappuccino Cheesecake:

If your kids love cappuccino flavor then this will be a perfect selection of cake that you can make for your new year eve party. Kids will simply love it. All you need to make this delicious dish is

Ingredients:

• 24 Oreo cookies
• 1/3 cup butter, melted

GANACHE:

• 1 package (10 ounces) 60% cacao bittersweet chocolate baking chips
• 1 cup heavy whipping cream
• 1/3 cup coffee liqueur

FILLING:

• 1 tablespoon instant coffee granules
• 2 tablespoons dark rum
• 4 packages (8 ounces each) cream cheese,

Softened:

• 1-1/3 cups sugar
• 2 tablespoons all-purpose flour
• 2 tablespoons ground coffee
• 3 teaspoons vanilla extract
• 2 teaspoons molasses
• 4 large eggs, lightly beaten

TOPPING:

• 1-1/2 cups sour cream
• 1/3 cup sugar
• 2 teaspoons vanilla extract

How to prepare:

1. Place cookies in a food processor. Cover and pulse until fine crumbs form. Transfer to a bowl and stir in butter. Press onto the bottom of a greased 10-in. springform pan; set aside.
2. Place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Stir in liqueur. Pour 1-3/4 cups over crust. Freeze for 30 minutes or until firm. For garnishes, drop remaining ganache by teaspoonfuls onto waxed paper-lined sheets; cover and refrigerate.
3. Dissolve coffee granules in rum. In a large bowl, beat cream cheese and sugar until smooth. Beat in the flour, ground coffee, vanilla, molasses and rum mixture. Add eggs; beat on low speed just until combined. Pour over the ganache. Place pan on a baking sheet.
4. Bake at 350° for 1 to 1-1/4 hours or until center is almost set. Let stand for 5 minutes. Combine the sour cream, sugar, and vanilla; spread over top of cheesecake. Bake 5 minutes longer. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
5. Remove sides of the pan. Just before serving, arrange garnishes over top

Try out this interesting and simple cake desserts recipes that can make your kids new year eve party great memorable memory. For more info regarding the new year party idea, you can check on