Items tagged "cake":
-
Pink Cake
Ingredients:
- 1 1/2 cups self-rising flour
- 1 1/4 cups all-purpose flour
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups sugar
- 4 large eggs, at room temperature
- 1 cup milk
- 1 teaspoon vanilla extract
Procedure:
1. Preheat oven to 350 degrees F.
2. Grease and lighly flour three 9×2-inch round cake pans, then line the bottoms with waxed paper.
3. In a small bowl, combine the flours. Set aside.
4. In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition. Add the dry ingredients in 3 parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not over beat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended.
5. Divide the batter among the prepared pans and bake for 20 to 25 minutes, or until a cake tester inserted into the center of the cake comes out clean.
6. Cool the layers in pans for 1 hour. Remove from the pans and cool completely on a wire rack before icing.
PINK VANILLA BUTTERCREAM
- 1/2 cup vegetable shortening
- 1/4 cup unsalted butter, at room temperature
- 1 1/2 cups confectioners’ sugar
- 1 tablespoon vanilla extract
- 1/4 cup heavy cream
- pink food coloring
1. cream together the vegetable shortening and butter in a large mixing bowl until creamy, add confectioners’ sugar and continue beating until fluffy. add the heavy cream, vanilla extract and pink food coloring (depends on how pink you want it), beating until you reach the desire consistency.
Tags
Info
- posted by:
- full-on-love
- date:
- Apr 2, 2013 (a Tuesday)
- time:
- 2:46:52 (1 month ago)
Notes
There are 2 notes on this item.
-
No Bake Vanilla Cake Batter Truffles
Yields: 20 to 30 truffles depending on size preference. Store in refrigerator or freezer.
Ingredients:
- 1 c vanilla cake mix
- 1/4 c sweetened condensed milk
- 1/2 tsp vanilla extract
- 1 tbsp agave (optional and you can just use all sweetened condensed milk if you don’t have agave on hand)
- 1.5 to 2 c chocolate chips
Procedure:
- In a mixing bowl combine all ingredients, except chocolate chips, and stir to combine.
- This mixture should be quite solid and not runny, but not so dry that you can’t mold it into balls. If you find that your mixture is a little too runny, add a touch more cake mix. If it’s a little too dry, add more sweetened condensed milk/agave. I ended up using about 1.25 c of cake mix to get the perfect consistency.
- After you’ve made the dough, refrigerate or freeze for 15 minutes and then remove and roll into balls.
- After the balls have been made, refrigerate or freeze for 15 minutes minutes or until well-chilled, ensuring the melted chocolate will adhere and set up properly.
- Melt the chocolate chips, and dip the chilled cake batter balls into melted chocolate. Using parchment paper is a tip I’d recommend when working with melted chocolate. Place truffles in freezer or fridge to set up.
Tags
Info
- posted by:
- full-on-love
- date:
- Apr 2, 2013 (a Tuesday)
- time:
- 1:08:27 (1 month ago)
Notes
There are 10 notes on this item.
-
Chocolate Cake with Chocolate Ganache
Makes one 9-by-9-inch square cake, 12 generous pieces
Ingredients:
- 1 large egg
- 1 cup granulated sugar
- 6 ounces plain, vanilla, or chocolate yogurt (thicker Greek-style preferred, do not use diet, fat-free or light yogurt; sour cream may be substituted)
- 1/4 cup canola or vegetable oil
- 1 1/2 teaspoons vanilla extract
- 1/2 cup brewed coffee, room temperature or warm
- 1/2 cup unsweetened natural cocoa powder
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt, optional
Procedure:
Preheat oven to 350° F. Line a 9-by-9-inch square baking pan with aluminum foil, spray with cooking or grease and flour a 10-inch round cake pan; set aside.
In a large mixing bowl combine egg, sugar, yogurt, oil, vanilla, and whisk until smooth and combined. Add coffee, cocoa powder (I used Hershey’s), and whisk vigorously until batter is smooth and free from lumps. Add the flour, baking soda, baking powder, salt, and whisk vigorously until batter has just combined, about 1 minute. Note about coffee: The coffee does not make the cake taste like a coffee-flavored cake. Rather, it brings out and enhances the flavor of the cocoa powder and adds depth of flavor; I highly recommend coffee but use water if you must. The coffee can be any temperature other than piping hot; you don’t want to scramble the egg. Pour batter, which is a loose and fairly runny batter, into prepared pan and bake for about 25 minutes, or until top has set and a toothpick or cake tester inserted in the center comes out clean. Allow cake to cool in pan completely, at least 30 minutes, before adding ganache or frosting the cake, or before slicing and serving. Unfrosted cake can be stored in an airtight container at room temperature for up to 5 days, or store frosted cake in the refrigerator for up to 5 days.
Chocolate Ganache (microwavable)
- 9 ounces semi-sweet chocolate (about 1 1/2 cups semi-sweet chocolate chips)
- 3/4 cup cream or half-and-half
- 1 teaspoon vanilla extract (or optionally use 1 to 2 tablespoons rum, bourbon, coffee-, orange-, raspberry-, chocolate-flavored liqueur)
Place chocolate in a medium microwave-safe bowl and heat on high power for 1 minute to soften chocolate; set aside. In a small microwave-safe bowl or measuring cup, heat the cream (I used half-and-half) on high power just until it begins to bubble and show signs of boiling, about 60 to 75 seconds. Pour hot cream over chocolate and let it stand about 1 minute. Whisk vigorously until chocolate has melted and mixture is smooth and velvety. Add vanilla or optional flavorings and stir to combine. Set bowl aside for about 10 minutes, allowing ganache to cool and thicken a bit. Whisk mixture briefly before pouring all of it over the cake. Lightly smooth and spread the ganache with a spatula or offset knife. Allow ganache to set up for at room temperature for at least 30 minutes before slicing and serving the cake; or speed this process up by placing pan in the refrigerator or freezer briefly.
Tags
Info
- posted by:
- full-on-love
- date:
- Apr 2, 2013 (a Tuesday)
- time:
- 1:04:21 (1 month ago)
Notes
There are 1 notes on this item.
-
Peanut Butter Cups in a jar
Ingredients
- 12 pint-sized canning jars with lids
- canola oil spray
- 8 ounces peanut butter
- 1 1/2 cups powdered sugar
- 1 recipe Devil’s food cupcakes or cake mix
- 8-10 ounces dark chocolate
Procedure
- Preheat oven to 350 degrees F. Spray the inside of the canning jars with the canola oil. Mix together powdered sugar and peanut butter until smooth. Roll into 1.5-2″ balls. Scoop 3-4 tablespoons of cake batter into the bottom of each jar using a large scoop. Place a peanut butter ball into the center of each jar and add an additional 2-3 tablespoons of batter. Wipe up any batter that hit the outside of the jar or around the rim.
- Bake at 350 degrees on a baking sheet for 15-20 minutes or until tops spring back when touched. Remove from oven. Immediately place 1/2 ounce of chocolate on top of the hot cake. Seal with ring and lid and wait for them to pop. Using a towel, pick up the jar and turn to coat the entire top of the cake with chocolate. Store in the fridge for up to a week.
- Makes 12 cupcakes in a jar.
Tags
Info
- posted by:
- full-on-love
- date:
- Aug 28, 2012 (a Tuesday)
- time:
- 10:21:59 (8 months ago)
Notes
There are 21 notes on this item.
-
Sweet and Salty Cake
Ingredients
CHOCOLATE CAKE
- 3/4 cup dark unsweetened cocoa powder
- 1 & 1/4 cups hot water
- 2/3 cup sour cream
- 2 & 2/3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1/2 cup shortening
- 1 & 1/2 cups granulated sugar
- 1 cup firmly packed dark brown sugar
- 3 large eggs, at room temperature
- 1 tablespoon vanilla extract
- Preheat oven to 325°. Butter three 8-inch round cake pans. Line the bottom of each with parchment paper, and butter the parchment. Dust with flour and knock out the excess.
- Combine cocoa powder, hot water, and sour cream. Set aside to cool.
- Sift flour, baking power, baking soda, and salt together. Set aside.
- Using an electric mixer, beat butter and shortening on medium speed until ribbon-like, about 5 minutes. Add both sugars and beat until light and fluffy, about 5 minutes. Add eggs, one at a time, and beat well after each addition. Add vanilla and mix well. Scrape down sides of bowl and mix again for 30 seconds.
- Add flour mixture, alternating with cocoa mixture, in three portions, beginning and ending with the flour mixture.
- Divide batter evenly among prepared pans and smooth the tops. Bake 35-40 minutes, rotating pans halfway through. Cakes are done when a toothpick inserted in the center of each cake comes out clean.
- Cool cakes in pans for 20 minutes on wire racks. Remove from pans and let cool completely. Remove parchment paper.
SALTED CARAMEL
- 1/2 cup heavy cream
- 1 teaspoon fleur de sel
- 1 cup granulated sugar
- 2 tablespoons light corn syrup
- 1/4 cup sour cream
- In a small saucepan, combine cream and fleur de sel. Bring to a simmer over very low heat until salt has dissolved. Be careful not to let the cream burn.
- In a medium saucepan, combine 1/4 cup water, sugar, and corn syrup, stirring carefully so as not to splash the sides of the pan. Cook over high heat about 6-8 minutes, until an instant-read thermometer reads 350°. Remove from heat and let cool for 1 minute.
- Add cream mixture to sugar mixture. Whisk in sour cream. Let caramel cool to room temperature, then transfer to an airtight container and refrigerate until time to assemble the cake.
WHIPPED CARAMEL GANACHE FROSTING
- 1 pound dark chocolate (60-70% cacao), chopped
- 1 & 1/2 cups heavy cream
- 1 cup granulated sugar
- 2 tablespoons light corn syrup
- 2 cups unsalted butter, soft but cool, cut into 1/2-inch pieces
- Put the chocolate in a large heatproof bowl and set aside.
- Bring the cream to a simmer over very low heat. Make sure cream does not burn.
- In a medium saucepan, combine 1/4 cup water, sugar, and corn syrup, stirring carefully so as not to splash the sides of the pan. Cook over high heat for 6-8 minutes until an instant-read thermometer reads 350°. Remove from heat and let caramel cool for 1 minute.
- Add cream to the caramel. Stir slowly for 2 minutes. Then, pour caramel over chocolate. Let sit for 1 minute. Then, starting in the center of the bowl, and working out to the edges, slowly stir in a circle until chocolate is completely melted. Let cool, then transfer to the bowl of an electric mixer.
- Mix on low speed until the bowl feels cool to the touch. Increase speed to medium-high and gradually add butter, beating until thoroughly incorporated. Scrape down sides and beat on high speed until mixture is fluffy.
TO ASSEMBLE THE CAKE
- Place one cake layer on serving platter. Spread 1/4 cup caramel over the top, letting it soak into the cake. Spread 3/4 cup of ganache frosting over the caramel. Sprinkle 1 teaspoon fleur de sel over the frosting. Top with the second cake layer. Spread with frosting and sprinkle with 1 teaspoon fleur de sel. Top with the third cake layer. Spread with caramel. Crumb coat the cake and put cake in refrigerator for 15 minutes. Frost the sides and top with the remaining frosting. Garnish with a sprinkle of fleur de sel.
- Cake will keep at room temperature (cool and humidity-free) for up to 3 days. May be refrigerated for up to 3 days. Allow cake to sit at room temperature for at least 2 hours before serving.
Tags
Info
- posted by:
- full-on-love
- date:
- Aug 21, 2012 (a Tuesday)
- time:
- 12:59:59 (8 months ago)
Notes
There are 3 notes on this item.
-
White Wedding Cake
Ingredients
- 1 box white cake mix (I use Duncan Hines Moist)
- 1 cup all-purpose flour
- 1 cup granulated white sugar
- 3/4 teaspoon salt
- 1 1/3 cups water
- 2 tablespoons vegetable or canola oil
- 1 teaspoon pure vanilla extract
- 1 cup sour cream (use regular or light)
- 4 large egg whites
Procedure
1. Preheat oven to 325°F. Grease and flour your desired pans. It’s easiest to get the cake out of the pan if you line them with parchment paper too.
2. In a large bowl, whisk together cake mix, flour, sugar and salt. Add remaining ingredients and beat with hand mixer for 2 minutes, or until well blended.
3. Pour batter into prepared pans. Be sure to fill them 3/4 to 1-inch below the top of the pan. Bake about 35 to 50 minutes, or until toothpick inserted in center comes out clean. Watch closely- check after 35 minutes and then every 5 minutes until they test done. Time will vary based on which pans you choose to use.
Tips:
*Add 1 teaspoon of almond extract (in addition to the vanilla) if you wish to have a different flavor.
*You can also use this mix to make cupcakes. Pour into cupcake liners and bake for about 18 minutes. It will make about 36 cupcakes.
*The frosting used in the picture above was the Wedding Cake Buttercream.
*I’ve made this into a 3-layer cake and also into a large 14-inch round cake too!
Tags
Info
- posted by:
- full-on-love
- date:
- Aug 21, 2012 (a Tuesday)
- time:
- 12:28:58 (8 months ago)
Notes
There are 5 notes on this item.
-
Coffee Swirl Cake
Ingredients
- 2 cups all purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup butter, room temperature
- 1 1/2 sugar
- 3 tsp vanilla extract
- 2 1arge eggs
- 1 cup plain, greek-style yogurt or sour cream
- 2 tbsp butter, room temperature
- 2 1/2 tsp instant coffee or espresso (or Starbucks Via)
- 1/2 tsp cocoa powder
- 1/4 cup brown sugar
Procedure
- Preheat oven to 350F. Grease and flour a 10-inch bundt pan.
- In a medium bowl, whisk together flour, baking powder, baking soda and salt.
- In a large bowl, cream together butter and sugar until light. Beat in eggs, one at a time, followed by vanilla extract.
- Stir in half of the flour mixture, followed by the yogurt (or sour cream), then stir in remaining flour mixture. Batter will be thick.
- In a small bowl, beat together butter, instant coffee/espresso, cocoa powder and brown sugar until well combined. Mixture will be crumbly.
- Spread half of the cake batter into prepared pan. Sprinkle the coffee mixture in a ring in the center of the layer of cake batter, then top with remaining cake batter, spreading it evenly to cover the coffee mixture.
- Bake for 45-50 minutes, until the cake springs back when lightly pressed and a toothpick inserted into the center comes out clean.
- Allow cake to cool in the pan for 20 minutes, then turn it out onto a wire rack to cool completely.
Tags
Info
- posted by:
- full-on-love
- date:
- Aug 20, 2012 (a Monday)
- time:
- 9:25:44 (9 months ago)
Notes
There are 5 notes on this item.
-
Better Than Sex Cake
Ingredients
- 1 German chocolate or other chocolate cake, baked, 13x9x2-inch
- 3/4 cup fudge topping
- 3/4 cup caramel or butterscotch topping
- 3/4 cup sweetened condensed milk
- chocolate covered toffee bits
- 1 tub of whipped topping
Procedure
- Bake cake according to directions. Cool completely but do not remove the cake from the pan.
- After the cake has cooled, make holes in the entire top of the cake using the handle of a wooden spoon.
- Pour (one at a time) fudge, butterscotch, and condensed milk over the top of the cake and let each flavor soak in before adding the next.
- Frost the cake with the whipped topping.
- Drizzle more caramel sauce on top.
- Sprinkle toffee pieces on top.
Tags
Info
- posted by:
- full-on-love
- date:
- Aug 5, 2012 (a Sunday)
- time:
- 9:22:29 (9 months ago)
Notes
There are 12 notes on this item.
-
Pina Colada Cake
Ingredients
- 1 box yellow butter recipe cake mix
- 1 (11 ounce) can mandarin oranges (undrained)
- 1 cup shredded coconut (you’ll need just a little extra to sprinkle on top of cake too)
- 1/2 cup vegetable oil
- 4 eggs
Frosting
- 1 (12 ounce) container Cool Whip
- 1 (15 ounce) can crushed pineapple (undrained)
- 1 (3 1/2 ounce) box instant vanilla pudding
Procedure
- For cake, preheat oven to 350° F.
- Mix all ingredients well.
- Pour batter equally into 3 greased and floured round cake pans.
- Bake for 25 minutes.
- Cool and Frost.
For Frosting:
- Mix dry pudding mix and pineapple, then add cool whip.
- Frost cooled cake, and sprinkle with coconut and refrigerate until serving.
- Warning, since the frosting has cool whip in it, exposure to heat will make it runny.
Tags
Info
- posted by:
- full-on-love
- date:
- Aug 2, 2012 (a Thursday)
- time:
- 9:49:08 (9 months ago)
Notes
There are 3 notes on this item.
-
Fluffy Cake Doughnuts
Ingredients
- 2 cups all-purpose flour
- 3/4 cup white sugar
- 2 teaspoons baking powder
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- 1 teaspoon salt
- 3/4 cup milk
- 2 eggs, beaten
- 1 teaspoon vanilla extract
- 1 tablespoon shortening
- 1 cup confectioners’ sugar
- 2 tablespoons hot water
- 1/2 teaspoon almond extracts
Procedure
Preheat oven to 325 degrees F (165 degrees C). Lightly grease a doughnut pan.
In a large bowl, mix flour, sugar, baking powder, nutmeg, cinnamon and salt. Stir in milk, eggs, vanilla and shortening. Beat together until well blended.
Fill each doughnut cup approximately 3/4 full. Bake 8 to 10 minutes in the preheated oven, until doughnuts spring back when touched. Allow to cool slightly before removing from pan.
To make glaze, blend confectioners’ sugar, hot water and almond extract in a small bowl. Dip doughnuts in the glaze when serving.
Tags
Info
- posted by:
- full-on-love
- date:
- Jul 25, 2012 (a Wednesday)
- time:
- 12:32:34 (9 months ago)
Notes
There are 11 notes on this item.
