Want to help set the world record for the world’s largest cake walk?

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GREENSBORO, N.C. -- Want to help set the world record for the world’s largest cake walk?

You can at a free family event this weekend.

First Friends Meeting in Greensboro, 2100 W. Friendly Avenue, is hosting this event this Saturday at 3 p.m.

You can try to win one of 170 cakes made by some of the best bakers in town.

On this Recipe Wednesday, we’re showing you a few yummy cake recipes you can try at home and these same cakes will be up for grabs at the Cake Walk on Saturday.

Cheerwine Cupcake Recipe

Makes 24 cupcakes

Ingredients

For the Fluffy Cheerwine Cake

3 whole eggs

1/2 cup whole milk, at room temperature

1 cup Cheerwine syrup (may substitute Sodastream Cherry Cola syrup)

2-1/4 teaspoons pure vanilla extract

3 tablespoons red food coloring

3 cups all-purpose flour, sifted

1 cup sugar

1 tablespoon + 1 teaspoon baking powder

12 tablespoons salted butter, cold and cut into 24 even pieces

For the Cheerwine Frosting

3 sticks salted butter, softened and cut into cubes

1 8oz. package of cream cheese, at room temperature

4 cups sifted confectioners' sugar (icing, powdered)

3 tablespoons Cheerwine (or Sodastream Cherry Soda) syrup

1 teaspoon pure vanilla extract

Instructions

For the Fluffy Cheerwine Cake

  1. Fill cupcake pan with cupcake liners.
  2. In a medium bowl or measuring cup, combine and stir the eggs, Cheeerwine syrup, red food coloring, and the vanilla extract. Set aside.
  3. In the bowl of an electric mixer fitted with the paddle attachment, combine the dry ingredients together on low speed (I use the "stir" setting on my mixer) for 30 seconds.
  4. Add the butter one piece at a time, about every 10 seconds, ensuring it's cold (you can keep some in refrigerator while you're adding pieces). Continue to mix on low until the mixture is a fine crumbly texture. Add the milk, and mix on low speed for 5 minutes. Scrape the sides of the bowl and begin to add the egg mixture in 3 separate batches, mixing until light and fluffy, about 4 minutes. (You want to ensure that the batter is homogenous.) Fold once or twice to ensure the batter at bottom of bowl is incorporated.
  5. Use an ice cream scoop to measure 24 even cupcakes, filling the cupcake liner 1/2 to 3/4 of the way full.
  6. Bake for 15-17 minutes, until the cupcake is springy to the touch but not overcooked.

For the Cheerwine Frosting

  1. In the bowl of an electric mixer fitted with the paddle attachment, whip butter and cream cheese for 8 minutes on medium speed (I use "4" on my KitchenAid). Mixture will become very pale & creamy.
  2. Add remaining ingredients and mix on low speed for 1 minute, then on medium speed for 6 minutes. Frosting will be very light, creamy and fluffy.
  3. Best used right away.

Assembly

  1. Cut the tip off of a frosting bag and fit with a piping top of your choice (I like to use the 1M tip). Use a spatula to scrape the frosting bowl and fill the bag.
  2. Top cupcakes with frosting and decorate to your choosing. Salted peanuts sprinkled on top add a nice flavor.
  3. Store in a cake keeper at room temperature for up to 2 days, or in refrigerator for up to 5 days. Best eaten day 1.

Banana Pudding Cupcake Recipe

Makes 24 cupcakes + some leftover Banana Pudding

Ingredients

For the Banana Pudding

3 egg yolks + one whole egg

1/2 cup sugar

3 tablespoons all-purpose flour

1/2 teaspoon + a pinch salt

2 cups whole milk

1/2 teaspoon pure vanilla extract

3 medium ripe bananas, sliced into discs

24 vanilla wafers

For the Fluffy Vanilla Cake

5 large egg whites + one whole egg, at room temperature

1 cup whole milk, at room temperature

2-1/4 teaspoons pure vanilla extract

3 cups all-purpose flour, sifted

2 cups sugar

1 tablespoon + 1 teaspoon baking powder

12 tablespoons salted butter, cold and cut into 24 even pieces

For the Whipped Vanilla Frosting

3 sticks + 2 tablespoons salted butter, softened and cut into cubes

3 cups sifted confectioners' sugar (icing, powdered)

2 tablespoons pure vanilla extract

Instructions

For the Banana Pudding

  1. Cook in a saucepan over medium heat, whisk together 1/2 cup sugar, the flour and 1/2 teaspoon salt. Stir in the whole egg and 3 yolks, and then stir in the milk. Cook uncovered, stirring often, until the mixture thickens, about 15-20 minutes.
  2. Remove from the heat and stir in the vanilla and banana slices.
  3. Let cool in the refrigerator until cupcakes are ready to assemble.

For the Fluffy Vanilla Cake

  1. Fill cupcake pan with cupcake liners.
  2. In a medium bowl or measuring cup, combine and stir the egg whites, whole egg, 1/4 cup of milk, and the vanilla. Set aside.
  3. In the bowl of an electric mixer fitted with the paddle attachment, combine the dry ingredients together on low speed (I use the "stir" setting on my mixer) for 30 seconds.
  4. Add the butter one piece at a time, about every 10 seconds, ensuring it's cold (you can keep some in refrigerator while you're adding pieces). Continue to mix on low until the mixture is a fine crumbly texture. Add the milk, and mix on low speed for 5 minutes. Scrape the sides of the bowl and begin to add the egg mixture in 3 separate batches, mixing until light and fluffy, about 4 minutes. (You want to ensure that the batter is homogenous.) Fold once or twice to ensure the batter at bottom of bowl is incorporated.
  5. Use an ice cream scoop to measure 24 even cupcakes, filling the cupcake liner 1/2 to 3/4 of the way full.
  6. Bake for 15-17 minutes, until the cupcake is springy to the touch but not overcooked.

For the Whipped Vanilla Frosting:

  1. In the bowl of an electric mixer fitted with the paddle attachment, whip butter for 8 minutes on medium speed (I use "4" on my KitchenAid). Mixture will become very pale & creamy.
  2. Add remaining ingredients and mix on low speed for 1 minute, then on medium speed for 6 minutes. Frosting will be very light, creamy and fluffy.
  3. Best used right away.

Assembly

  1. Core cupcakes (I like to use a strawberry huller tool) and fill with Banana Pudding.
  2. Cut the tip off of a frosting bag and fit with a piping top of your choice (I like to use the 1M tip). Use a spatula to scrape the frosting bowl and fill the bag.
  3. Top cupcakes with frosting and decorate with a whole vanilla wafer on top.
  4. Store in a cake keeper at room temperature for up to 2 days, or in refrigerator for up to 5 days. Best eaten day 1.

Unicorn Cupcake Recipe

Makes 24 cupcakes

Ingredients

For the Fluffy Cotton Candy Cake

5 large egg whites + one whole egg, at room temperature

1 cup whole milk, at room temperature

2-1/4 teaspoons pure vanilla extract

3 cups all-purpose flour, sifted

2 cups cotton candy floss sugar (flavor of your choice, I like Blue Raspberry)

1 tablespoon + 1 teaspoon baking powder

12 tablespoons salted butter, cold and cut into 24 even pieces

 For the Whipped Vanilla Frosting

3 sticks + 2 tablespoons salted butter, softened and cut into cubes

3 cups sifted confectioners' sugar (icing, powdered)

2 tablespoons pure vanilla extract

Instructions

For the Fluffy Vanilla Cake

  1. Fill cupcake pan with cupcake liners.
  2. In a medium bowl or measuring cup, combine and stir the egg whites, whole egg, 1/4 cup of milk, and the vanilla. Set aside.
  3. In the bowl of an electric mixer fitted with the paddle attachment, combine the dry ingredients together on low speed (I use the "stir" setting on my mixer) for 30 seconds.
  4. Add the butter one piece at a time, about every 10 seconds, ensuring it's cold (you can keep some in refrigerator while you're adding pieces). Continue to mix on low until the mixture is a fine crumbly texture. Add the milk, and mix on low speed for 5 minutes. Scrape the sides of the bowl and begin to add the egg mixture in 3 separate batches, mixing until light and fluffy, about 4 minutes. (You want to ensure that the batter is homogenous.) Fold once or twice to ensure the batter at bottom of bowl is incorporated.
  5. Divide the batter in two, placing in bowls. Use food coloring of your choice (I like blue and pink) to color the two batches, mixing gently with a spoon.
  6. Use spoons to place alternating dollops of colored batter into cupcake liners until 1/2 to 3/4 full.
  7. Bake for 15-17 minutes, until the cupcake is springy to the touch but not overcooked.

For the Whipped Vanilla Frosting:

  1. In the bowl of an electric mixer fitted with the paddle attachment, whip butter for 8 minutes on medium speed (I use "4" on my KitchenAid). Mixture will become very pale & creamy.
  2. Add remaining ingredients and mix on low speed for 1 minute, then on medium speed for 6 minutes. Frosting will be very light, creamy and fluffy.
  3. Best used right away.

 Assembly

  1. Divide frosting in three, placing in bowls. Color two batches with matching food coloring, leave one batch white.
  2. Cut the tip off of a frosting bag and fit with a piping top of your choice (I like to use the 1M tip). Spoon frosting batches into piping bag, one color on top of another until piping bag is full. Top cupcakes with frosting and decorate with lots of sprinkles, dragees, sanding sugar, and edible glitter.
  3. Store in a cake keeper at room temperature for up to 2 days, or in refrigerator for up to 5 days. Best eaten day 1.