Ingredients
* 1 cup Real Butter
* 4 eggs
* 1 teaspoon salt
* 1/2 teaspoon soda
* 2 teaspoons vanilla
* 2 cups sugar
* 3 cups flour
* 1 teaspoon baking powder
* 1 cup buttermilk
Directions
1. Cream 1 cup butter
2. Gradually add 2 cups sugar
3. Blend in 4 eggs, one at a time
4. Combine 3 cups flour, 1 teaspoon salt, 1 teaspoon baking powder and 1/2 teaspoon soda
5. Combine 1 cup buttermilk with 2 teaspoons vanilla
6. Add milk and flour mixtures alternately to creamed mixture, ending with dry mixture
7. Mix well
8. Turn into greased 9x15 casserole or cake pan
9. Bake at 325° for 40 - 55 minutes
10. (Tooth Pick Test - to See If It Comes Out Clean) for Doneness
11. ........
12. ..................
13. ........................................
14. French Butter Cream Frosting:
15. 2/3 cup sugar
16. 1/4 cup flour
17. 1/4 teaspoon salt
18. 3/4 cup milk
19. 1 cup cold butter
20. 1 teaspoon of vanilla extract
21. Place sugar, flour and salt in saucepan and mix thoroughly, stir in milk. Cook over medium heat and stir constantly until very thick. Remove from heat and pour into a medium mixing bowl. Cool to room temperature. Add 1/2 cup butter at a time (cut into several pieces) and beat at medium-high speed until smooth. Add vanilla and beat well.
22. Chill icing for a few minutes before decorating. Iced cake must be refrigerated until serving time.
23. Makes 2 cups.
Thursday, March 12, 2009
Chocolate French Pastry Cake Recipe
Ingredients
* 1 cup sifted cake flour
* 3/8 cup cocoa powder
* 1 3/4 cups granulated sugar
* 12 large eggs, room temperature (yes, a full dozen)
* 1/4 teaspoon salt
* 1 1/2 teaspoons cream of tartar
* 1 1/2 teaspoons vanilla
Directions
1. Preheat the oven to 300°. Set a loose-bottomed or springform angel food cake pan to the side. Do NOT butter or flour the inside of the pan. DO NOT use a Bundt cake pan. *Note: if your angel food cake pan does not have a removable bottom, line the bottom of the pan with parchment.
2. Sift cocoa, flour and half of the sugar together three times to fully incorporate cocoa into flour and sugar. Do not skip the triple sifting.
3. Separate the eggs. In a large bowl, beat whites until frothy. Add the salt and cream of tartar. Continue to beat until the whites form soft peaks. Begin to add about half of the remaining sugar into the whites and beat until stiff peaks form. Do not over-beat. Beat the yolks in a smaller bowl until they are thick and lighten in color. This can take five minutes. Quickly and gently, fold the yolks into the whites.
4. Add the vanilla. Fold in the sugar, and finally fold in the flour/sugar mixture.
5. Pour batter into the prepared pan. Gently drop the pan one or two times from about one inch above the table.
6. Bake for about 30 to 40 minutes. If the cake is not done, raise the temperature to 325 degrees and continue to bake about 5 to 10 additional minutes. Test the cake with a tester. If it comes out with no crumbs, the cake is done.
7. Cool the cake UPSIDE DOWN for about 2 hours or until completely cool. Note: If your pan does not have a removable bottom, cool right side up. the cake will deflate a little, but it will still be good.
8. Run a thin-blade knife around the pan both at the outside edge and the inside edge. Loosen sides and bottom and place on serving platter.
9. There are several options for serving this cake: 1. Serve with fresh macerated strawberries, cherries or other fruit and whipped cream. 2. Frost with your favorite frosting. A good vanilla buttercream is great. Boiled icing works, too. 3. Slice a horizontal piece about 1½ inch from the top of the cake. Hollow out a trough in the middle. Fill with flavored whipped cream. Replace the top. Mix cake scraps with whipped cream and fill the center hole in the cake. Frost entire cake with more whipped cream. 4. Do with it what strikes your imagination.
* 1 cup sifted cake flour
* 3/8 cup cocoa powder
* 1 3/4 cups granulated sugar
* 12 large eggs, room temperature (yes, a full dozen)
* 1/4 teaspoon salt
* 1 1/2 teaspoons cream of tartar
* 1 1/2 teaspoons vanilla
Directions
1. Preheat the oven to 300°. Set a loose-bottomed or springform angel food cake pan to the side. Do NOT butter or flour the inside of the pan. DO NOT use a Bundt cake pan. *Note: if your angel food cake pan does not have a removable bottom, line the bottom of the pan with parchment.
2. Sift cocoa, flour and half of the sugar together three times to fully incorporate cocoa into flour and sugar. Do not skip the triple sifting.
3. Separate the eggs. In a large bowl, beat whites until frothy. Add the salt and cream of tartar. Continue to beat until the whites form soft peaks. Begin to add about half of the remaining sugar into the whites and beat until stiff peaks form. Do not over-beat. Beat the yolks in a smaller bowl until they are thick and lighten in color. This can take five minutes. Quickly and gently, fold the yolks into the whites.
4. Add the vanilla. Fold in the sugar, and finally fold in the flour/sugar mixture.
5. Pour batter into the prepared pan. Gently drop the pan one or two times from about one inch above the table.
6. Bake for about 30 to 40 minutes. If the cake is not done, raise the temperature to 325 degrees and continue to bake about 5 to 10 additional minutes. Test the cake with a tester. If it comes out with no crumbs, the cake is done.
7. Cool the cake UPSIDE DOWN for about 2 hours or until completely cool. Note: If your pan does not have a removable bottom, cool right side up. the cake will deflate a little, but it will still be good.
8. Run a thin-blade knife around the pan both at the outside edge and the inside edge. Loosen sides and bottom and place on serving platter.
9. There are several options for serving this cake: 1. Serve with fresh macerated strawberries, cherries or other fruit and whipped cream. 2. Frost with your favorite frosting. A good vanilla buttercream is great. Boiled icing works, too. 3. Slice a horizontal piece about 1½ inch from the top of the cake. Hollow out a trough in the middle. Fill with flavored whipped cream. Replace the top. Mix cake scraps with whipped cream and fill the center hole in the cake. Frost entire cake with more whipped cream. 4. Do with it what strikes your imagination.
French Chocolate Coffee Cake Recipe
Ingredients
* 1/2 cup butter, softened
* 1/2 cup butter- flavored shortening or margarine
* 11/2 cups sugar
* 5 eggs
* 1 teaspoon vanilla extract
* 3 cups flour
* 2 teaspoons baking powder
* 1 teaspoon baking soda
* 1 cup sour cream
* TOPPING:
* 1/2 cup sugar
* 1 teaspoon cinnamon
* 2 ounces unsweetened baking chocolate, grated
* Powdered sugar
Directions
1. Preheat oven to 350 degrees. Grease a 10- or 12 inch tube pan or Bundt pan.
2. In large bowl of an electric mixer, cream butter, shortening and sugar. Beat in eggs, one at a time. Then beat in vanilla.
3. In a seperate bowl, sift together flour, baking powder, and baking soda. Add flour mixture to butter mixture alternately with sour cream. Mix well.
4. For the topping:
5. In a small bowl, mix sugar, cinnamon and grated chocolate.
6. Put one- third to one- half of the thick batter in the bottom of the prepared pan. Sprinkle batter with half the topping. Repeat with the rest of the batter and topping. Run a knife through the topping and batter once to marble-ize the cake.
7. Bake about 55 minutes or until toothpick or knife inserted into the center comes out clean. Cool pan for 10 minutes or more before inverting on a serving plate. Dust with powdered sugar before serving.
* 1/2 cup butter, softened
* 1/2 cup butter- flavored shortening or margarine
* 11/2 cups sugar
* 5 eggs
* 1 teaspoon vanilla extract
* 3 cups flour
* 2 teaspoons baking powder
* 1 teaspoon baking soda
* 1 cup sour cream
* TOPPING:
* 1/2 cup sugar
* 1 teaspoon cinnamon
* 2 ounces unsweetened baking chocolate, grated
* Powdered sugar
Directions
1. Preheat oven to 350 degrees. Grease a 10- or 12 inch tube pan or Bundt pan.
2. In large bowl of an electric mixer, cream butter, shortening and sugar. Beat in eggs, one at a time. Then beat in vanilla.
3. In a seperate bowl, sift together flour, baking powder, and baking soda. Add flour mixture to butter mixture alternately with sour cream. Mix well.
4. For the topping:
5. In a small bowl, mix sugar, cinnamon and grated chocolate.
6. Put one- third to one- half of the thick batter in the bottom of the prepared pan. Sprinkle batter with half the topping. Repeat with the rest of the batter and topping. Run a knife through the topping and batter once to marble-ize the cake.
7. Bake about 55 minutes or until toothpick or knife inserted into the center comes out clean. Cool pan for 10 minutes or more before inverting on a serving plate. Dust with powdered sugar before serving.
French Roast Coffee Cake Recipe
Ingredients
* ¼ cup dark brown sugar
* 2 tbsp sugar
* 2 tsp cinnamon
* 2 tsp instant French Vanilla flavoured coffee
* ½ tsp water
* ½ cup cultured unsalted butter, softened (no substitutes)
* 2/3 cup dark brown sugar
* 2 large eggs
* 1 tbsp vanilla
* ¼ cup brewed French roast coffee
* 2/3 cup light sour cream
* 1/3 cup non-fat vanilla yogurt
* 1 cup all-purpose flour
* 1 cup cake flour
* 1 tsp baking soda
* 1 tsp baking powder
Directions
1. Preheat oven to 350F. Grease and flour a 9" spring-form pan.
2. Mix brown sugar, sugar, cinnamon, coffee and water, set aside.
3. In large bowl cream butter and sugar until fluffy.
4. Beat in eggs, vanilla, coffee, sour cream, and yogurt.
5. In a separate bowl, combine all dry ingredients then add to cream mixture.
6. Pour half of batter followed by half the cinnamon-sugar mixture.
7. Pour remainder of batter then top with remaining cinnamon-sugar.
8. Rest cake for 10 minutes.
9. Bake 40 minutes.
* ¼ cup dark brown sugar
* 2 tbsp sugar
* 2 tsp cinnamon
* 2 tsp instant French Vanilla flavoured coffee
* ½ tsp water
* ½ cup cultured unsalted butter, softened (no substitutes)
* 2/3 cup dark brown sugar
* 2 large eggs
* 1 tbsp vanilla
* ¼ cup brewed French roast coffee
* 2/3 cup light sour cream
* 1/3 cup non-fat vanilla yogurt
* 1 cup all-purpose flour
* 1 cup cake flour
* 1 tsp baking soda
* 1 tsp baking powder
Directions
1. Preheat oven to 350F. Grease and flour a 9" spring-form pan.
2. Mix brown sugar, sugar, cinnamon, coffee and water, set aside.
3. In large bowl cream butter and sugar until fluffy.
4. Beat in eggs, vanilla, coffee, sour cream, and yogurt.
5. In a separate bowl, combine all dry ingredients then add to cream mixture.
6. Pour half of batter followed by half the cinnamon-sugar mixture.
7. Pour remainder of batter then top with remaining cinnamon-sugar.
8. Rest cake for 10 minutes.
9. Bake 40 minutes.
French Kugelhupf Cake Recipe
Ingredients
* 1/2 cup warm milk,(110 F - 115F)
* 2 packages active dry yeast
* 4 cups all-purpose flour,
* 1 cup butter or margerine
* 1/2 cup sugar
* 4 eggs, room temperature
* 1 cup golden raisins
* 1/4 cup currants
* 2 tsp orange peel, finely shredded
* 1/2 tsp salt
* 1/4 cup whole blanched amonds
Directions
1. Pour warm milk in a medium mixing bowl.
2. Sprinkle yeast over milk.
3. Add 1/2 cup flour.
4. Beat with a large spoon about 1 minute.
5. Cover and let rise in a warm place until almost double (40 minutes).
6. In a large mixeing bowl beat butter and sugar until light and fluffy.
7. Add the eggs, one at a time, mixing well after each addition.
8. Stir in yeast mixture, raisins, currants, orange peel and salt.
9. Gradually stir in the remaining 3-1/2 cups flour.
10. Lightly grease and flour a 9-cup gugelhupf mold or 12-cup bundt pan.
11. Arange whole almonds in a design or pattern in the bottom of the pan.
12. Carefully spoon batter over almonds.
13. Cover and let rise in a warm place until almost double (about 1 hour).
14. Bake in a 350 F oven about 40 minutes.
15. If necessary cover top with foil for the last 15 minutes to prevent over-browning.
16. Cool for 20 minutes, then remove from pan.
17. Turn on to wire rack and cool completely.
18. Sift powdered sugar over cake before serving.
* 1/2 cup warm milk,(110 F - 115F)
* 2 packages active dry yeast
* 4 cups all-purpose flour,
* 1 cup butter or margerine
* 1/2 cup sugar
* 4 eggs, room temperature
* 1 cup golden raisins
* 1/4 cup currants
* 2 tsp orange peel, finely shredded
* 1/2 tsp salt
* 1/4 cup whole blanched amonds
Directions
1. Pour warm milk in a medium mixing bowl.
2. Sprinkle yeast over milk.
3. Add 1/2 cup flour.
4. Beat with a large spoon about 1 minute.
5. Cover and let rise in a warm place until almost double (40 minutes).
6. In a large mixeing bowl beat butter and sugar until light and fluffy.
7. Add the eggs, one at a time, mixing well after each addition.
8. Stir in yeast mixture, raisins, currants, orange peel and salt.
9. Gradually stir in the remaining 3-1/2 cups flour.
10. Lightly grease and flour a 9-cup gugelhupf mold or 12-cup bundt pan.
11. Arange whole almonds in a design or pattern in the bottom of the pan.
12. Carefully spoon batter over almonds.
13. Cover and let rise in a warm place until almost double (about 1 hour).
14. Bake in a 350 F oven about 40 minutes.
15. If necessary cover top with foil for the last 15 minutes to prevent over-browning.
16. Cool for 20 minutes, then remove from pan.
17. Turn on to wire rack and cool completely.
18. Sift powdered sugar over cake before serving.
French Crepe Cake Recipe
Ingredients
* For the crêpes batter:
* 6 tablespoons butter
* 3 cups milk
* 6 eggs
* 1 1/2 cups all-purpose flour
* 7 tbsp. sugar
* Pinch salt
* vegetable oil
* For the vanilla pastry cream:
* 2 cups milk
* 1 tbsp. vanilla extract
* 6 egg yolks
* 1/2 cup sugar
* 1/3 cup cornstarch, sifted
* 3 1/2 tbsp. butter
* To assemble the cake:
* 2 cups heavy cream
* 1 tablespoon sugar
* 3 tablespoons Kirsch
* icing sugar (optional)
Directions
1. For the crêpes batter:
2. The day before serving the cake, make the crepe batter and the pastry cream. For the batter, cook the butter in a small pan until brown like hazelnuts. Set aside. In another small pan, heat the milk until steaming; allow to cool for 10 minutes. In a mixer on medium-low speed, beat together the eggs, flour, sugar and salt. Slowly add the hot milk and browned butter. Pour into a container with a spout, cover and refrigerate overnight.
3. To make the crepes, bring the batter to room temperature. Place a nonstick or seasoned 9-inch crepe pan over medium heat. Swab the surface with the oil, then add about 3 tablespoons batter and swirl to cover the surface. Cook until the bottom just begins to brown, about 1 minute, then carefully lift an edge and flip the crepe with your fingers. Cook on the other side for no longer than 5 seconds. Flip the crepe onto a baking sheet lined with parchment. Repeat until you have 20 perfect crepes.
4. For the vanilla pastry cream:
5. Bring the milk to a boil. Turn off the heat and stir in the vanilla extract then set aside for 10 minutes. Fill a large bowl with ice and set aside a small bowl that can hold the finished pastry cream and be placed in this ice bath.
6. In a medium heavy-bottomed pan, whisk together the egg yolks, sugar and cornstarch. Gradually whisk in the hot milk, then place pan over high heat and bring to a boil, whisking vigorously for 1 to 2 minutes. Press the pastry cream through a fine-meshed sieve into the small bowl. Set the bowl in the ice bath and stir until the temperature reaches 140 degrees on an instant-read thermometer. Stir in the butter. When completely cool, cover and refrigerate.
7. To assemble the cake:
8. Whip the heavy cream with the tablespoon sugar and the Kirsch. It won't hold stiff peaks but that's okay. Fold it into the pastry cream.
9. Lay 1 crepe on a cake plate. Using an icing spatula, completely cover with a thin layer of pastry cream (about 1/4 cup). Cover with a crepe and repeat to make a stack of 20, with the best-looking crepe on top. Chill for at least 2 hours. Set out for 30 minutes before serving. If you have a blowtorch for creme brulee, sprinkle the top crepe with 2 tablespoons sugar and caramelize with the torch; otherwise, dust with confectioners' sugar. Slice like a cake.
* For the crêpes batter:
* 6 tablespoons butter
* 3 cups milk
* 6 eggs
* 1 1/2 cups all-purpose flour
* 7 tbsp. sugar
* Pinch salt
* vegetable oil
* For the vanilla pastry cream:
* 2 cups milk
* 1 tbsp. vanilla extract
* 6 egg yolks
* 1/2 cup sugar
* 1/3 cup cornstarch, sifted
* 3 1/2 tbsp. butter
* To assemble the cake:
* 2 cups heavy cream
* 1 tablespoon sugar
* 3 tablespoons Kirsch
* icing sugar (optional)
Directions
1. For the crêpes batter:
2. The day before serving the cake, make the crepe batter and the pastry cream. For the batter, cook the butter in a small pan until brown like hazelnuts. Set aside. In another small pan, heat the milk until steaming; allow to cool for 10 minutes. In a mixer on medium-low speed, beat together the eggs, flour, sugar and salt. Slowly add the hot milk and browned butter. Pour into a container with a spout, cover and refrigerate overnight.
3. To make the crepes, bring the batter to room temperature. Place a nonstick or seasoned 9-inch crepe pan over medium heat. Swab the surface with the oil, then add about 3 tablespoons batter and swirl to cover the surface. Cook until the bottom just begins to brown, about 1 minute, then carefully lift an edge and flip the crepe with your fingers. Cook on the other side for no longer than 5 seconds. Flip the crepe onto a baking sheet lined with parchment. Repeat until you have 20 perfect crepes.
4. For the vanilla pastry cream:
5. Bring the milk to a boil. Turn off the heat and stir in the vanilla extract then set aside for 10 minutes. Fill a large bowl with ice and set aside a small bowl that can hold the finished pastry cream and be placed in this ice bath.
6. In a medium heavy-bottomed pan, whisk together the egg yolks, sugar and cornstarch. Gradually whisk in the hot milk, then place pan over high heat and bring to a boil, whisking vigorously for 1 to 2 minutes. Press the pastry cream through a fine-meshed sieve into the small bowl. Set the bowl in the ice bath and stir until the temperature reaches 140 degrees on an instant-read thermometer. Stir in the butter. When completely cool, cover and refrigerate.
7. To assemble the cake:
8. Whip the heavy cream with the tablespoon sugar and the Kirsch. It won't hold stiff peaks but that's okay. Fold it into the pastry cream.
9. Lay 1 crepe on a cake plate. Using an icing spatula, completely cover with a thin layer of pastry cream (about 1/4 cup). Cover with a crepe and repeat to make a stack of 20, with the best-looking crepe on top. Chill for at least 2 hours. Set out for 30 minutes before serving. If you have a blowtorch for creme brulee, sprinkle the top crepe with 2 tablespoons sugar and caramelize with the torch; otherwise, dust with confectioners' sugar. Slice like a cake.
French Chocolate Cake Recipe
Ingredients
* ½ cup butter or 125 grams
* 7 ounces dark chocolate or 200 grams
* 1 cup sugar or 200 grams
* 4 large eggs or 5 medium eggs
* 1 tablespoon flour – you can add up to 7 tablespoons
* 3 tablespoons cocoa powder – optional but it makes the cake even richer
* Ganache
* 1 cup semi-sweet chocolate – about 200 grams
* ½ cup cream
* ½ teaspoon vanilla extract - optional
* Melt the chocolate and cream over low heat, stirring to mix. Remove from heat and stir in vanilla if you're using it.
* The heavier the cream, the thicker the ganache.
Directions
1. Preheat oven to 350 degrees (180 degrees centigrade)
2. Line the bottom of a cake pan (round is good but square works) with parchment paper.
3. Melt the butter, chocolate, and cocoa powder in a container placed in a pan of hot water at low heat. Once it's melted stir it to combine and set it aside to cool.
4. Beat the eggs, add the sugar and beat until smooth. It will be thick and a pale cream color.
5. Stir in the cooled chocolate mixture.
6. Stir in the flour.
7. Pour the batter into the cake pan.
8. Bake at 350 Degrees (1800) for 20 minutes
9. You can top the cake with ganache for true chocolate decadence or be a bit more restrained and use crème fraiche or whipped cream or serve it plain.
* ½ cup butter or 125 grams
* 7 ounces dark chocolate or 200 grams
* 1 cup sugar or 200 grams
* 4 large eggs or 5 medium eggs
* 1 tablespoon flour – you can add up to 7 tablespoons
* 3 tablespoons cocoa powder – optional but it makes the cake even richer
* Ganache
* 1 cup semi-sweet chocolate – about 200 grams
* ½ cup cream
* ½ teaspoon vanilla extract - optional
* Melt the chocolate and cream over low heat, stirring to mix. Remove from heat and stir in vanilla if you're using it.
* The heavier the cream, the thicker the ganache.
Directions
1. Preheat oven to 350 degrees (180 degrees centigrade)
2. Line the bottom of a cake pan (round is good but square works) with parchment paper.
3. Melt the butter, chocolate, and cocoa powder in a container placed in a pan of hot water at low heat. Once it's melted stir it to combine and set it aside to cool.
4. Beat the eggs, add the sugar and beat until smooth. It will be thick and a pale cream color.
5. Stir in the cooled chocolate mixture.
6. Stir in the flour.
7. Pour the batter into the cake pan.
8. Bake at 350 Degrees (1800) for 20 minutes
9. You can top the cake with ganache for true chocolate decadence or be a bit more restrained and use crème fraiche or whipped cream or serve it plain.
French Olive Cake Recipe
Ingredients
4 Tablespoons flour
2 teaspoons baking powder
1/2 teaspoon salt
4 large eggs, lightly beaten
1 cup whole milk
3 oz. freshly grated Gruyère
1 scant cup Nyons olives, pitted and halved lengthwise (or a combination of your favorite black and green olives)
1 Tablespoon extra virgin olive oil
Directions
1. Butter a loaf pan and set aside.
2. Combine the flour baking powder and salt and stir to blend.
3. Using a whisk, slowly whisk in the eggs.
4. Whisk in the milk, cheese, olives and oil.
5. Set aside for 2 hours.
6. Preheat oven to 425°F.
7. Stir the batter to blend and pour into the prepared loaf pan.
8. Place in the center of the oven and bake 30 minutes or until firm and golden.
9. Allow to cool to room temperature.
10. To serve:
11. Slice the cake, then cut the slices into cubes. Arrange on a serving tray and serve with a nice Côtes du Rhône and with cheese or with Shallot, Yogurt & Parsley Dip.
4 Tablespoons flour
2 teaspoons baking powder
1/2 teaspoon salt
4 large eggs, lightly beaten
1 cup whole milk
3 oz. freshly grated Gruyère
1 scant cup Nyons olives, pitted and halved lengthwise (or a combination of your favorite black and green olives)
1 Tablespoon extra virgin olive oil
Directions
1. Butter a loaf pan and set aside.
2. Combine the flour baking powder and salt and stir to blend.
3. Using a whisk, slowly whisk in the eggs.
4. Whisk in the milk, cheese, olives and oil.
5. Set aside for 2 hours.
6. Preheat oven to 425°F.
7. Stir the batter to blend and pour into the prepared loaf pan.
8. Place in the center of the oven and bake 30 minutes or until firm and golden.
9. Allow to cool to room temperature.
10. To serve:
11. Slice the cake, then cut the slices into cubes. Arrange on a serving tray and serve with a nice Côtes du Rhône and with cheese or with Shallot, Yogurt & Parsley Dip.
French Pastry Cake Recipe
Ingredients
* French Pastry Cake
* 1 cup butter
* 2 cups sugar
* 4 eggs
* 2 squares melted chocolate
* 1 tsp. vanilla
* 2 tsp baking soda mixed into 1-1/2 cups buttermilk
* 2-1/2 cups flour
Directions
1. 350 oven for 45 minutes for layer cake
2. about 1 hour for pan cake
3. Frosting:
4. 1/2 cup milk
5. 2 tblsp. of flour
6. Cook these together until thick, then cool.
7. add:
8. 1/2 cup sugar
9. 1/2 cup shortening
10. beat until creamy
11. add:
12. 3 tblsp of powdered sugar and beat again.
13. May add more powdered sugar to reach consistency you like.
* French Pastry Cake
* 1 cup butter
* 2 cups sugar
* 4 eggs
* 2 squares melted chocolate
* 1 tsp. vanilla
* 2 tsp baking soda mixed into 1-1/2 cups buttermilk
* 2-1/2 cups flour
Directions
1. 350 oven for 45 minutes for layer cake
2. about 1 hour for pan cake
3. Frosting:
4. 1/2 cup milk
5. 2 tblsp. of flour
6. Cook these together until thick, then cool.
7. add:
8. 1/2 cup sugar
9. 1/2 cup shortening
10. beat until creamy
11. add:
12. 3 tblsp of powdered sugar and beat again.
13. May add more powdered sugar to reach consistency you like.
Raspberry Chocolate Cup Cake Recipe
Ingredients
2½ oz (60g) bittersweet (dark) eating chocolate - coarsely chopped
4 fl oz (½ cup) water
3½ oz (90g) butter - softened
8 oz
(1 cup, 220g) brown sugar (firmly packed)
2 eggs
3½ to 4 oz
(2/3 cup, 100g) self-raising flour
2 tbls cocoa powder
1½ oz
(1/3 cup, 40g) almond meal
4 oz (100g) frozen raspberries
Method
1. Pre-heat the oven to 335oF (170oC).
2. Line a 12 cup cake pan, with cup cake papers.
3. Put the chocolate and water into a saucepan. Over a low heat, stir until smooth. Set aside.
4. Place eggs, sugar and butter in a large bowl.
5. Beat with an electric mixer until just combined.
6. Sift in the flour and cocoa. And add the almond meal. Stir to combine.
7. Next, stir in the warm chocolate mixture.
8. Finally, fold in the raspberries.
9. Divide the mixture evenly between the cake cases.
10. Bake for 40-45 minutes until firm to touch.
11. Allow to cool for a few minutes and then transfer to a wire rack.
Notes
Makes 12 cakes.
Allow to cool slightly and serve with extra Raspberries and
whipped cream.
2½ oz (60g) bittersweet (dark) eating chocolate - coarsely chopped
4 fl oz (½ cup) water
3½ oz (90g) butter - softened
8 oz
(1 cup, 220g) brown sugar (firmly packed)
2 eggs
3½ to 4 oz
(2/3 cup, 100g) self-raising flour
2 tbls cocoa powder
1½ oz
(1/3 cup, 40g) almond meal
4 oz (100g) frozen raspberries
Method
1. Pre-heat the oven to 335oF (170oC).
2. Line a 12 cup cake pan, with cup cake papers.
3. Put the chocolate and water into a saucepan. Over a low heat, stir until smooth. Set aside.
4. Place eggs, sugar and butter in a large bowl.
5. Beat with an electric mixer until just combined.
6. Sift in the flour and cocoa. And add the almond meal. Stir to combine.
7. Next, stir in the warm chocolate mixture.
8. Finally, fold in the raspberries.
9. Divide the mixture evenly between the cake cases.
10. Bake for 40-45 minutes until firm to touch.
11. Allow to cool for a few minutes and then transfer to a wire rack.
Notes
Makes 12 cakes.
Allow to cool slightly and serve with extra Raspberries and
whipped cream.
Chocolate Mint Cupcake Recipe
Imagine a cupcake crossed with an after dinner mint.
This chocolate mint cupcake recipe is devine.
They take a fair amount of work, but are worth the effort. These cupcakes are ideal as dessert at a dinner party.
The cupcakes have a slight chocolate peppermint flavor, and this combined with the chocolate peppermint mousse is sensational.
My suggestion is to make the mousse the day before. Then make the cakes the morning of, allow them to cool for an hour or two. Then put the mousse collars on, and allow to set in the fridge for several hours.
You will need to use very thin mints, so that they don't crack when cutting.
After our dinner party, one cupcake was left in the fridge. Neil and I shared it 2 days later and it still tasted fresh and fantastic. Wished there had been more left :-)
Ingredients
2½ oz (60g) dark chocolate
2/3 cup water
3½ oz (90g) butter, softened
1 cup brown sugar
2 eggs
½ tsp peppermint essence
1 cup self-raising flour
2 tbsp cocoa powder
1/3 cup almond meal
Mousse
11oz (300g) dark chocolate
1 tsp peppermint essence
1½ cup thickened cream
4 eggs, separated
4 tbsp superfine (caster) sugar
Decoration
16 thin square after dinner mints
cocoa powder for dusting
Cooking Directions
Mousse
1 Put the chocolate, essence and half the cream in a large bowl over a saucepan of simmering water.
2 Stir until chocolate melted and it is a smooth mixture.
3 Allow to cool for 5 minutes.
4 While it is cooling beat the egg whites to soft peaks in a medium bowl.
5 Then gradually add the sugar, a bit at a time, to the egg whites and beat till dissolved.
6 In another small bowl beat the cream until thick.
7 By now the chocolate mixture should have cooled.
8 Lightly beat the egg yolks with a fork and stir into the chocolate mix.
9 Next fold the cream into the chocolate mix.
10 Now gently fold in the egg whites.
11 Cover and refrigerate for several hours (overnight is good).
Cupcakes
1 Preheat the oven to 330°F (170°C).
2 Line a 12 cupcake pan, with cupcake papers.
3 Take the 16 after dinner mints and cut shapes for the tops of the cakes (we used some small cutters and cut a variety of shapes). Set the shapes aside. Coarsely cut up the off cuts - we need these, so don't go eating them.
4 Put the chocolate and water in a small saucepan. Stir over a low heat until the chocolate melts and it all combines.
5 Using an electric beater, beat the butter, sugar, eggs and essence until smooth, light and fluffy.
6 Sift the flour, cocoa powder and almond meal into this mixture.
7 Add the chocolate mixture and the off-cuts of the mints.
8 Stir until combined.
9 Divide the mixture evenly between the cake cases.
10 Bake for about 30 minutes.
11 Remove tin from the oven, transfer cakes to a rack and cool.
Decoration
1 Fold up some collars for the cakes using foil.
2 Lightly grease each collar - we used a very light spray of oil.
3 Put collar around cake, as show in picture.
4 Spoon mousse onto each of the cakes.
5 Refigerate for 4 or more hours.
6 When ready to serve. Gently remove the collars and if you wish the papers.
7 Dust with cocoa powder.
8 Put the chocolate cut-outs on top.
9 Serve with extra thick cream and/or ice-cream.
Notes
Makes 12 Cup Cakes.
Store in fridge for up to 3 days.
A perfect end to a dinner party.
This chocolate mint cupcake recipe is devine.
They take a fair amount of work, but are worth the effort. These cupcakes are ideal as dessert at a dinner party.
The cupcakes have a slight chocolate peppermint flavor, and this combined with the chocolate peppermint mousse is sensational.
My suggestion is to make the mousse the day before. Then make the cakes the morning of, allow them to cool for an hour or two. Then put the mousse collars on, and allow to set in the fridge for several hours.
You will need to use very thin mints, so that they don't crack when cutting.
After our dinner party, one cupcake was left in the fridge. Neil and I shared it 2 days later and it still tasted fresh and fantastic. Wished there had been more left :-)
Ingredients2½ oz (60g) dark chocolate
2/3 cup water
3½ oz (90g) butter, softened
1 cup brown sugar
2 eggs
½ tsp peppermint essence
1 cup self-raising flour
2 tbsp cocoa powder
1/3 cup almond meal
Mousse
11oz (300g) dark chocolate
1 tsp peppermint essence
1½ cup thickened cream
4 eggs, separated
4 tbsp superfine (caster) sugar
Decoration
16 thin square after dinner mints
cocoa powder for dusting
Cooking Directions
Mousse
1 Put the chocolate, essence and half the cream in a large bowl over a saucepan of simmering water.
2 Stir until chocolate melted and it is a smooth mixture.
3 Allow to cool for 5 minutes.
4 While it is cooling beat the egg whites to soft peaks in a medium bowl.
5 Then gradually add the sugar, a bit at a time, to the egg whites and beat till dissolved.
6 In another small bowl beat the cream until thick.
7 By now the chocolate mixture should have cooled.
8 Lightly beat the egg yolks with a fork and stir into the chocolate mix.
9 Next fold the cream into the chocolate mix.
10 Now gently fold in the egg whites.
11 Cover and refrigerate for several hours (overnight is good).
Cupcakes
1 Preheat the oven to 330°F (170°C).
2 Line a 12 cupcake pan, with cupcake papers.
3 Take the 16 after dinner mints and cut shapes for the tops of the cakes (we used some small cutters and cut a variety of shapes). Set the shapes aside. Coarsely cut up the off cuts - we need these, so don't go eating them.
4 Put the chocolate and water in a small saucepan. Stir over a low heat until the chocolate melts and it all combines.
5 Using an electric beater, beat the butter, sugar, eggs and essence until smooth, light and fluffy.
6 Sift the flour, cocoa powder and almond meal into this mixture.
7 Add the chocolate mixture and the off-cuts of the mints.
8 Stir until combined.
9 Divide the mixture evenly between the cake cases.
10 Bake for about 30 minutes.
11 Remove tin from the oven, transfer cakes to a rack and cool.
Decoration
1 Fold up some collars for the cakes using foil.
2 Lightly grease each collar - we used a very light spray of oil.
3 Put collar around cake, as show in picture.
4 Spoon mousse onto each of the cakes.
5 Refigerate for 4 or more hours.
6 When ready to serve. Gently remove the collars and if you wish the papers.
7 Dust with cocoa powder.8 Put the chocolate cut-outs on top.
9 Serve with extra thick cream and/or ice-cream.
Notes
Makes 12 Cup Cakes.
Store in fridge for up to 3 days.
A perfect end to a dinner party.
Orange Chocolate Cupcake Recipe
Ingredients
2½ oz (60g) semi sweet (milk) chocolate - coarsely chopped
1 tsp orange rind - finely grated
2/3 cup orange juice
3½ oz (90g) butter - softened
1 cup brown sugar
2 eggs
2/3 cup self raising flour
2 tbsp cocoa powder
1/3 cup almond meal
Method
1 Pre-heat the oven to 340oF (175oC).
2 Line a 12 cupcake pan, with cupcake papers.
3 Place the chocolate, orange rind and juice in a small saucepan.
4 Stir over a low heat until melted and smooth.
5 Put the softened butter, sugar and eggs in a small bowl and beat with electric beaters until light and fluffy.
6 Sift the flour and cocoa into the butter mix. Add the almond meal and chocolate mix.
7 Mix until just combined.
8 Divide the mixture evenly between the cake cases.
9 Bake for about 25 minutes - until firm to touch.
10 Allow to cool for a few minutes and then transfer to a wire rack.
Notes
Makes 12 cakes.
2½ oz (60g) semi sweet (milk) chocolate - coarsely chopped
1 tsp orange rind - finely grated
2/3 cup orange juice
3½ oz (90g) butter - softened
1 cup brown sugar
2 eggs
2/3 cup self raising flour
2 tbsp cocoa powder
1/3 cup almond meal
Method
1 Pre-heat the oven to 340oF (175oC).
2 Line a 12 cupcake pan, with cupcake papers.
3 Place the chocolate, orange rind and juice in a small saucepan.
4 Stir over a low heat until melted and smooth.
5 Put the softened butter, sugar and eggs in a small bowl and beat with electric beaters until light and fluffy.
6 Sift the flour and cocoa into the butter mix. Add the almond meal and chocolate mix.
7 Mix until just combined.
8 Divide the mixture evenly between the cake cases.
9 Bake for about 25 minutes - until firm to touch.
10 Allow to cool for a few minutes and then transfer to a wire rack.
Notes
Makes 12 cakes.
Chocolate Chip Cupcake Recipe
Ingredients
5 oz (150g) Butter - softened
5 oz (150g) superfine (castor) sugar
6 oz (175g) self-raising flour
3 eggs
1 tsp vanilla extract
2oz (50g) chocolate chips
Method
1. Pre-heat the oven to 350oF (180oC).
2. Line a 12 cup cake pan, with cup cake papers.
3. Crack the eggs into a cup and beat lightly with a fork.
4. Place all the ingredients in a large bowl.
5. Beat with an electric mixer for 2 minutes, until light and creamy.
6. Divide the mixture evenly between the cake cases.
7. Add the Choc Chips and mix through.
8. Bake for 18-20 minutes until risen and firm to touch.
9. Allow to cool for a few minutes and then transfer to a wire rack.
10. Allow to cool fully before icing.
Notes
Makes 12 cakes.
Try this easy Chocolate Icing or if you prefer Vanilla Icing.
5 oz (150g) Butter - softened
5 oz (150g) superfine (castor) sugar
6 oz (175g) self-raising flour
3 eggs
1 tsp vanilla extract
2oz (50g) chocolate chips
Method
1. Pre-heat the oven to 350oF (180oC).
2. Line a 12 cup cake pan, with cup cake papers.
3. Crack the eggs into a cup and beat lightly with a fork.
4. Place all the ingredients in a large bowl.
5. Beat with an electric mixer for 2 minutes, until light and creamy.
6. Divide the mixture evenly between the cake cases.
7. Add the Choc Chips and mix through.
8. Bake for 18-20 minutes until risen and firm to touch.
9. Allow to cool for a few minutes and then transfer to a wire rack.
10. Allow to cool fully before icing.
Notes
Makes 12 cakes.
Try this easy Chocolate Icing or if you prefer Vanilla Icing.
Black Forrest Chocolate Cupcake Recipe
Ingredients
15 oz (425g) can pitted cherries (sweet) in syrup
4 oz (100g) bittersweet (dark) eating chocolate - coarsely chopped
5½ oz (165g) butter - coarsely chopped
11 oz
(11/3 cup, 295g) superfine(castor) sugar
2¼ fl oz (¼ cup, 60ml) cherry brandy
5 oz
(1cup, 150g) all-purpose (plain) flour
2 tblsp self-raising flour
2 tbls cocoa powder
1 egg
Decoration
6 fl oz (2/3 cup, 160ml) thickened cream, whipped
2 tsp cherry brandy
4 oz (100g) block of bittersweet (dark) eating chocolate
Method
1. Pre-heat the oven to 335oF (170oC).
2. Line a 12 cupcake pan, with cupcake papers.
3. Drain the cherries and reserve the syrup.
4. Take ½ cup of cherries and ½ of syrup and process in a food processor, until smooth.
5. Cut the remaining cherries in half and reserve. Discard the remaining syrup.
6. Place the chocolate, butter, sugar, brandy and cherry puree into a saucepan. Over a low heat, stir until chocolate has melted.
7. Pour into a large bowl and allow to cool for 15 minutes.
8. Whisk in sifted flours and cocoa.
9. Then wisk in the egg.
10. It will be runny - but that is correct.
11. Divide the mixture evenly between the cake cases. You will probably find that you fill the cases close to the top (don't worry, they don't rise a lot).
12. Bake for 40-45 minutes until firm to touch.
13. Allow to cool for a few minutes and then transfer to a wire rack.
Decorate
1. Allow cakes to cool completely.
2. Mix the brandy into the whipped cream.
3. Top each cake with some of the remaining cherry halves.
4. And top this with some of the cream.
5. Using a vegetable peeler, scrap along the side of the block of chocolate to create curls. (You made need to clean the peeler from time to time.) And decorate the top of each cake.
Notes
Makes 12 cakes.
Allow to cool slightly and serve with extra Raspberries and
whipped cream.
15 oz (425g) can pitted cherries (sweet) in syrup
4 oz (100g) bittersweet (dark) eating chocolate - coarsely chopped
5½ oz (165g) butter - coarsely chopped
11 oz
(11/3 cup, 295g) superfine(castor) sugar
2¼ fl oz (¼ cup, 60ml) cherry brandy
5 oz
(1cup, 150g) all-purpose (plain) flour
2 tblsp self-raising flour
2 tbls cocoa powder
1 egg
Decoration
6 fl oz (2/3 cup, 160ml) thickened cream, whipped
2 tsp cherry brandy
4 oz (100g) block of bittersweet (dark) eating chocolate
Method
1. Pre-heat the oven to 335oF (170oC).
2. Line a 12 cupcake pan, with cupcake papers.
3. Drain the cherries and reserve the syrup.
4. Take ½ cup of cherries and ½ of syrup and process in a food processor, until smooth.
5. Cut the remaining cherries in half and reserve. Discard the remaining syrup.
6. Place the chocolate, butter, sugar, brandy and cherry puree into a saucepan. Over a low heat, stir until chocolate has melted.
7. Pour into a large bowl and allow to cool for 15 minutes.
8. Whisk in sifted flours and cocoa.
9. Then wisk in the egg.
10. It will be runny - but that is correct.
11. Divide the mixture evenly between the cake cases. You will probably find that you fill the cases close to the top (don't worry, they don't rise a lot).
12. Bake for 40-45 minutes until firm to touch.
13. Allow to cool for a few minutes and then transfer to a wire rack.
Decorate
1. Allow cakes to cool completely.
2. Mix the brandy into the whipped cream.
3. Top each cake with some of the remaining cherry halves.
4. And top this with some of the cream.
5. Using a vegetable peeler, scrap along the side of the block of chocolate to create curls. (You made need to clean the peeler from time to time.) And decorate the top of each cake.
Notes
Makes 12 cakes.
Allow to cool slightly and serve with extra Raspberries and
whipped cream.
Basic Chocolate Cup Cake Recipe
Ingredients
5 oz (150g) Butter - softened
5 oz (150g) superfine (castor) sugar
6 oz (175g) self-raising flour
3 eggs
2 tbls cocoa powder
1 tsp vanilla extract
Method
1. Pre-heat the oven to 350oF (180oC).
2. Line a 12 cup cake pan, with cup cake papers.
3. Crack the eggs into a cup and beat lightly with a fork.
4. Place all the ingredients in a large bowl.
5. Beat with an electric mixer for 2 minutes, until light and creamy.
6. Divide the mixture evenly between the cake cases.
7. Bake for 18-20 minutes until risen and firm to touch.
8. Allow to cool for a few minutes and then transfer to a wire rack.
9. Allow to cool fully before icing.
Makes 12 cakes.
Try this easy Chocolate Frosting recipe or if you prefer Vanilla cupcake Icing recipe.
5 oz (150g) Butter - softened
5 oz (150g) superfine (castor) sugar
6 oz (175g) self-raising flour
3 eggs
2 tbls cocoa powder
1 tsp vanilla extract
Method
1. Pre-heat the oven to 350oF (180oC).
2. Line a 12 cup cake pan, with cup cake papers.
3. Crack the eggs into a cup and beat lightly with a fork.
4. Place all the ingredients in a large bowl.
5. Beat with an electric mixer for 2 minutes, until light and creamy.
6. Divide the mixture evenly between the cake cases.
7. Bake for 18-20 minutes until risen and firm to touch.
8. Allow to cool for a few minutes and then transfer to a wire rack.
9. Allow to cool fully before icing.
Makes 12 cakes.
Try this easy Chocolate Frosting recipe or if you prefer Vanilla cupcake Icing recipe.
Mini Almond Bundt Cakes
To make one large Bundt cake instead of six small ones, double this recipe and bake in a 10-inch Bundt pan for 45 to 50 minutes.
Ingredients
Makes 6
* 10 tablespoons unsalted butter, room temperature, plus more for pans
* 6 tablespoons sliced almonds
* 1/3 cup coarsely chopped almonds
* 5 tablespoons packed light-brown sugar
* 1 teaspoon ground cinnamon
* 1/8 teaspoon freshly grated nutmeg
* 1 1/2 cups all-purpose flour
* 1 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/4 teaspoon salt
* 3/4 cup granulated sugar
* 1 large egg
* 1 tablespoon pure vanilla extract
* 3/4 cup sour cream, or plain yogurt
* 2 cups sifted confectioners' sugar
* 3 to 4 tablespoons milk
Directions
1. Preheat oven to 350 degrees. Generously butter six mini Bundt pans; set aside. Spread sliced almonds out on a baking pan, and toast until golden brown. Transfer nuts to a bowl to cool.
2. In a medium bowl, combine chopped almonds, light-brown sugar, cinnamon, and nutmeg; set aside. In another medium bowl, sift together flour, baking powder, baking soda, and salt; set aside.
3. In the bowl of an electric mixer, combine 6 tablespoons butter and granulated sugar. Beat on medium speed until light and fluffy, about 3 minutes. Add egg; beat until combined. Add 1 teaspoon vanilla, and beat until smooth. Add 1/3 of reserved flour mixture and half of sour cream; beat to combine. Repeat. Add final third of flour mixture, and beat to combine.
4. Fill each Bundt pan with 3 tablespoons batter, and spread evenly with a small offset spatula or spoon. Sprinkle each with 2 tablespoons of reserved almond-spice mixture. Top with additional 3 tablespoons batter; the batter should come to within 1/2 inch of the rims of the pans.
5. Bake until cakes are golden brown and a cake tester inserted into the center comes out clean, about 20 minutes. Transfer cakes to a wire rack to cool completely. Unmold cakes. Place cakes, flat sides down, on a wire rack placed over a baking pan.
6. Melt remaining 4 tablespoons butter over medium-high heat until color turns nut brown, about 5 minutes. Pour butter into a medium bowl, leaving behind any dark sediment. Stir in confectioners' sugar, remaining 2 teaspoons vanilla, and 3 tablespoons milk until smooth; add an additional tablespoon milk, if necessary, so glaze is pourable. Drizzle glaze over cakes, and sprinkle with toasted almonds. Serve.
Swirly Cupcakes
Baby Shower Cake and Cupcake Recipes
These cupcakes make memorable party treats. Chilling the bowl beforehand helps the cream whip up with the most volume.
Ingredients
Makes 30
* Dark Chocolate Cake
* 3 pints ice cream, any flavor
* 5 1/2 cups heavy cream
* 1/4 cup confectioners' sugar
* Sprinkles, for decorating
Directions
1. Place 30 paper baking cups on two baking sheets. Set aside. Slice each cake layer in half horizontally, making a total of four layers.
2. Using a 2 1/4-inch-round cookie cutter, cut 30 rounds from cake layers. Place a round in each baking cup. Using a 2-inch ice-cream scoop, place one scoop ice cream on each cake round. Transfer baking sheets to freezer for 20 minutes. Chill a medium mixing bowl.
3. Place heavy cream and confectioners' sugar in the chilled bowl. Whip until soft peaks form. Fit a 16-inch pastry bag with a coupler. Fill pastry bag with whipped cream. Starting at the perimeter of a baking cup, pipe a spiral of whipped cream, covering the ice cream. Repeat with remaining cupcakes. Return to freezer, and chill until hard, about 45 minutes. Decorate with sprinkles, and serve.
Lemon Blueberry Tart
Baby Shower Cake and Cupcake Recipes
Ingredients
Serves 8
* All-purpose flour, for dusting
* Pate Sucree
* 2 recipes Lemon Curd
* 1 cup creme fraiche
* 1 tablespoon confectioners' sugar
* 1 cup blueberries, washed and picked over
* 3 tablespoons apricot jam
* 1 tablespoon Candied Lemon Zest, dredged in granulated sugar
Directions
1. Preheat oven to 375 degrees. Lightly flour a clean work surface. Roll out pate sucree to 1/8-inch thickness. Place dough in the bottom of an 8-inch tart pan with a removable bottom; place in refrigerator about 30 minutes.
2. Place tart pan on a baking sheet. Using a fork, prick crust all over. Carefully line pastry with parchment paper, pressing it into the corners and edges, and weight with beans, rice, or pie weights. Bake about 20 minutes. Remove the paper and weights, and continue baking until crust is golden, about 10 minutes more. Transfer to a cooling rack. Spread lemon curd in tart shell, and return to oven until curd is set, about 10 minutes. Transfer to a cooling rack, and let cool to room temperature.
3. Place creme fraiche and confectioners' sugar in a medium bowl. Whisk until stiff peaks form, 2 to 3 minutes. Dollop in the center of cooled tart.
4. Place blueberries in a small bowl. In a small saucepan, warm apricot jam over medium heat, and add 2 teaspoons water until thin, 3 to 4 minutes. Using a fine sieve, strain jam directly over blueberries. Toss blueberries until coated with jam mixture. Pile blueberries on top of creme fraiche. Garnish with candied lemon zest, and serve.
S'mores Mini Cakes
These tiered mini cakes are as fun to make as traditional s'mores.
Ingredients
Serves 8
FOR THE CAKES:
* 10 tablespoons unsalted butter, softened, plus more for pan
* 1 cup all-purpose flour
* 2/3 cup untoasted wheat germ
* 1 teaspoon baking powder
* 2 teaspoons ground cinnamon
* 3/4 teaspoon salt
* 1 cup packed light-brown sugar
* 2 tablespoons clover honey, or other mild honey
* 3 large eggs
* 1 teaspoon pure vanilla extract
FOR THE GLAZE:
* 6 ounces semisweet chocolate, chopped
* 5 ounces heavy cream
* 1 tablespoon light corn syrup
* 8 large plus 8 mini marshmallows
Directions
1. Preheat oven to 350 degrees. Butter a 9-inch square cake pan; line with parchment paper, allowing a 2-inch overhang. Make the cakes: Whisk flour, wheat germ, baking powder, cinnamon, and salt in a medium bowl. Put butter, brown sugar, and honey into mixer bowl; mix on medium-high speed until pale and fluffy. Reduce speed to medium; mix in eggs and vanilla. Add flour mixture; mix until just combined.
2. Spread batter into prepared pan; smooth top. Bake until golden brown and a cake tester inserted in center comes out with only a few moist crumbs attached, 25 to 30 minutes. Let cool in pan 15 minutes. Lift out; let cool completely on wire rack. Can be stored, wrapped in plastic, up to 1 day.
3. Cut out 8 rounds with 2 1/4-inch cutter and 8 rounds with 7/8-inch cutter. Transfer to baking sheet lined with parchment.
4. Make the glaze: Put chocolate in a small bowl. Heat cream and corn syrup in a small pan over medium-high heat until just simmering. Pour over chocolate; stir until chocolate has melted. Let cool, stirring occasionally, 20 to 25 minutes.
5. Spoon a dollop of glaze over each cake and large marshmallow, spreading so it runs down sides. Stack: large cake, large marshmallow, small cake, mini marshmallow.
Monkey Cake
BABY SHOWER CAKE RECIPE
Ingredients
Serves 10 to 12
* 3/4 cup (1 1/2 sticks) unsalted butter, softened, plus more for pan
* 3 cups sifted cake flour (not self-rising), plus more for dusting
* 1 1/2 teaspoons baking soda
* 3/4 teaspoon baking powder
* 3/4 teaspoon salt
* 1 teaspoon ground cinnamon
* 3 very ripe, large bananas, mashed (about 1 1/3 cups)
* 3/4 cup buttermilk
* 1/2 teaspoon vanilla extract
* 1 1/2 cups packed light-brown sugar
* 3 large eggs
* 1 cup chopped pecans, optional
* Fluffy Chocolate and Yellow Buttercreams
* 2 black-licorice drop candies
* Black-licorice rope, for decorating
Directions
1. Preheat oven to 350 degrees. Butter and flour an 8 1/2-inch-diameter 3-quart stainless-steel or ovenproof bowl and 1 cup of a large (1-cup capacity) muffin tin; set aside.
2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon. In a separate medium bowl, whisk together bananas, buttermilk, and vanilla.
3. In the bowl of an electric mixer fitted with the paddle attachment, combine butter and brown sugar; mix on medium-high until pale and fluffy, about 2 minutes. Mix in eggs. Reduce speed to medium; mix in flour mixture in 2 batches, alternating with banana mixture. Stir in pecans.
4. Fill prepared muffin cup three-quarters full. Transfer remaining batter to prepared baking bowl. Transfer to oven, side by side. Bake cupcake until a cake tester comes out clean, about 30 minutes. Let cool in tin on a wire rack. Continue baking large cake until a cake tester comes out clean, about 1 hour and 10 minutes more (1 hour and 40 minutes total). Let cool in bowl on a wire rack 30 minutes. Invert bowl to remove cake; let cool completely.
5. Trim flat side of cake to be level. Trim away top of cupcake to be level. Cut cupcake in half vertically for the two monkey ears. Cut bowl cake in half horizontally to make 2 layers. Spread 3/4 cup chocolate buttercream on top of flat layer. Top with domed layer. Transfer to a cake plate. Spread a thick layer of chocolate buttercream over entire monkey head. Spread buttercream over cupcake ears. Attach ears to sides of head, top of cupcake facing forward, securing with toothpicks.
6. Place remaining chocolate frosting in a piping bag fitted with a small plain round tip (such as Ateco #5). Pipe dots around bottom edge of cake in a continuous line. Switch to a small multi-opening tip (such as Ateco #233); pipe hair on top of head.
7. Fill another piping bag fitted with a large plain round tip (such as Ateco #11) with yellow buttercream. Pipe an oval near the front base of cake. Fill in with frosting, and smooth. Place 2 small pieces of licorice rope inside for nose. Add a long piece of rope for mouth. Place licorice drops above oval for eyes. Pipe yellow half-circles in centers of ears; fill in with frosting, and smooth. Decorated cake can be refrigerated up to 3 hours.
Ingredients
Serves 10 to 12
* 3/4 cup (1 1/2 sticks) unsalted butter, softened, plus more for pan
* 3 cups sifted cake flour (not self-rising), plus more for dusting
* 1 1/2 teaspoons baking soda
* 3/4 teaspoon baking powder
* 3/4 teaspoon salt
* 1 teaspoon ground cinnamon
* 3 very ripe, large bananas, mashed (about 1 1/3 cups)
* 3/4 cup buttermilk
* 1/2 teaspoon vanilla extract
* 1 1/2 cups packed light-brown sugar
* 3 large eggs
* 1 cup chopped pecans, optional
* Fluffy Chocolate and Yellow Buttercreams
* 2 black-licorice drop candies
* Black-licorice rope, for decorating
Directions
1. Preheat oven to 350 degrees. Butter and flour an 8 1/2-inch-diameter 3-quart stainless-steel or ovenproof bowl and 1 cup of a large (1-cup capacity) muffin tin; set aside.
2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon. In a separate medium bowl, whisk together bananas, buttermilk, and vanilla.
3. In the bowl of an electric mixer fitted with the paddle attachment, combine butter and brown sugar; mix on medium-high until pale and fluffy, about 2 minutes. Mix in eggs. Reduce speed to medium; mix in flour mixture in 2 batches, alternating with banana mixture. Stir in pecans.
4. Fill prepared muffin cup three-quarters full. Transfer remaining batter to prepared baking bowl. Transfer to oven, side by side. Bake cupcake until a cake tester comes out clean, about 30 minutes. Let cool in tin on a wire rack. Continue baking large cake until a cake tester comes out clean, about 1 hour and 10 minutes more (1 hour and 40 minutes total). Let cool in bowl on a wire rack 30 minutes. Invert bowl to remove cake; let cool completely.
5. Trim flat side of cake to be level. Trim away top of cupcake to be level. Cut cupcake in half vertically for the two monkey ears. Cut bowl cake in half horizontally to make 2 layers. Spread 3/4 cup chocolate buttercream on top of flat layer. Top with domed layer. Transfer to a cake plate. Spread a thick layer of chocolate buttercream over entire monkey head. Spread buttercream over cupcake ears. Attach ears to sides of head, top of cupcake facing forward, securing with toothpicks.
6. Place remaining chocolate frosting in a piping bag fitted with a small plain round tip (such as Ateco #5). Pipe dots around bottom edge of cake in a continuous line. Switch to a small multi-opening tip (such as Ateco #233); pipe hair on top of head.
7. Fill another piping bag fitted with a large plain round tip (such as Ateco #11) with yellow buttercream. Pipe an oval near the front base of cake. Fill in with frosting, and smooth. Place 2 small pieces of licorice rope inside for nose. Add a long piece of rope for mouth. Place licorice drops above oval for eyes. Pipe yellow half-circles in centers of ears; fill in with frosting, and smooth. Decorated cake can be refrigerated up to 3 hours.
Chocolate Chip Angel Food Cake
Baby Shower Cake and Cupcake Recipes
Ingredients
Makes one 10-inch cake
* 1 1/4 cups cake flour (not self-rising)
* 1 1/2 cups superfine sugar
* 14 large egg whites, room temperature
* 1 1/4 teaspoons cream of tartar
* 1/2 cup grated bittersweet chocolate, (about 1 1/2 ounces)
* 1/2 cup low-fat buttermilk
* 1 1/2 cups chopped bittersweet chocolate, (about 5 ounces)
Directions
1. Heat oven to 350 degrees. Sift flour into a mixing bowl, then resift flour with 3/4 cup sugar.
2. In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites on medium speed until frothy. Add cream of tartar; beat until whites have tripled in size, about 3 minutes. Slowly add remaining 3/4 cup sugar; beat until firm and glossy, 1 to 2 minutes.
3. Transfer egg whites to a large metal mixing bowl. Gently fold in flour mixture in three additions, mixing from bottom of bowl (try to use fewest strokes possible). Fold in grated chocolate, and mix. Pour batter into a 10-inch nonstick angel-food-cake pan, and run a knife through center of the batter to release any air bubbles. Bake until top becomes golden brown, 40 to 45 minutes.
4. Invert the pan over the neck of a bottle, and cool about 1 hour. Loosen the cake from the pan with a flexible knife, and turn the cake over onto a cake stand.
5. Make ganache: Heat buttermilk over medium heat; add chopped chocolate, and stir slowly until melted. Since buttermilk will curdle slightly, strain mixture through a very fine sieve, and stir slowly until smooth. Spread ganache over top of cooled angel-food cake, and allow to harden slightly before serving.
Ingredients
Makes one 10-inch cake
* 1 1/4 cups cake flour (not self-rising)
* 1 1/2 cups superfine sugar
* 14 large egg whites, room temperature
* 1 1/4 teaspoons cream of tartar
* 1/2 cup grated bittersweet chocolate, (about 1 1/2 ounces)
* 1/2 cup low-fat buttermilk
* 1 1/2 cups chopped bittersweet chocolate, (about 5 ounces)
Directions
1. Heat oven to 350 degrees. Sift flour into a mixing bowl, then resift flour with 3/4 cup sugar.
2. In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites on medium speed until frothy. Add cream of tartar; beat until whites have tripled in size, about 3 minutes. Slowly add remaining 3/4 cup sugar; beat until firm and glossy, 1 to 2 minutes.
3. Transfer egg whites to a large metal mixing bowl. Gently fold in flour mixture in three additions, mixing from bottom of bowl (try to use fewest strokes possible). Fold in grated chocolate, and mix. Pour batter into a 10-inch nonstick angel-food-cake pan, and run a knife through center of the batter to release any air bubbles. Bake until top becomes golden brown, 40 to 45 minutes.
4. Invert the pan over the neck of a bottle, and cool about 1 hour. Loosen the cake from the pan with a flexible knife, and turn the cake over onto a cake stand.
5. Make ganache: Heat buttermilk over medium heat; add chopped chocolate, and stir slowly until melted. Since buttermilk will curdle slightly, strain mixture through a very fine sieve, and stir slowly until smooth. Spread ganache over top of cooled angel-food cake, and allow to harden slightly before serving.
Lion and Lamb Cupcakes
BABY SHOWER CAKE RECIPE
Ingredients
* Swiss Meringue Buttercream for March Cupcakes
* Pink food coloring
* 2 1/2 tablespoons chocolate chips, melted
* Vanilla Cupcakes
* 2 ounces mini marshmallows, halved crosswise
* 6 full-sized marshmallows, halved lengthwise, then diagonally to create lamb ears
* 24 brown mini candy-coated chocolates
* 3 pieces pink bubblegum, cut into 12 small triangles
* Toasted Coconut
* 12 white gumdrops, halved
* 1 bag licorice laces, cut into 1-to 1/2-inch lengths
Directions
1. Measure 1/2 cup buttercream, and tint with pink food coloring to desired shade; transfer to a pastry bag fitted with a small round tip; set aside. Divide remaining buttercream equally between two bowls. Into one bowl, stir melted chocolate; set aside.
2. Frost half of the cupcakes with the plain buttercream for the lambs, and half with the chocolate buttercream for the lions: set aside.
3. For the lamb cupcakes: Arrange the halved mini marshmallows around the perimeter of each plain-buttercream cupcake, in two concentric circles. Leave room for ears on the edges, and an empty circle in the center for the face. Place halved full-sized marshmallows in reserved spots for the ears. Place two mini chocolate candies in upper half of each empty circle to make the eyes, and a bubble gum triangle for the nose.
4. For the lion cupcakes: Press coconut into the edge of the chocolate-buttercream on the cupcake to create a mane. On each cupcake, pipe a small dot of pink buttercream in the center to form a nose, then arrange two gumdrop halves on either side of the nose for cheeks. Stick three licorice pieces into buttercream on either side of cheeks for whiskers. Place two mini chocolate candies over gumdrops for eyes.
Makes: 24
Ingredients
* Swiss Meringue Buttercream for March Cupcakes
* Pink food coloring
* 2 1/2 tablespoons chocolate chips, melted
* Vanilla Cupcakes
* 2 ounces mini marshmallows, halved crosswise
* 6 full-sized marshmallows, halved lengthwise, then diagonally to create lamb ears
* 24 brown mini candy-coated chocolates
* 3 pieces pink bubblegum, cut into 12 small triangles
* Toasted Coconut
* 12 white gumdrops, halved
* 1 bag licorice laces, cut into 1-to 1/2-inch lengths
Directions
1. Measure 1/2 cup buttercream, and tint with pink food coloring to desired shade; transfer to a pastry bag fitted with a small round tip; set aside. Divide remaining buttercream equally between two bowls. Into one bowl, stir melted chocolate; set aside.
2. Frost half of the cupcakes with the plain buttercream for the lambs, and half with the chocolate buttercream for the lions: set aside.
3. For the lamb cupcakes: Arrange the halved mini marshmallows around the perimeter of each plain-buttercream cupcake, in two concentric circles. Leave room for ears on the edges, and an empty circle in the center for the face. Place halved full-sized marshmallows in reserved spots for the ears. Place two mini chocolate candies in upper half of each empty circle to make the eyes, and a bubble gum triangle for the nose.
4. For the lion cupcakes: Press coconut into the edge of the chocolate-buttercream on the cupcake to create a mane. On each cupcake, pipe a small dot of pink buttercream in the center to form a nose, then arrange two gumdrop halves on either side of the nose for cheeks. Stick three licorice pieces into buttercream on either side of cheeks for whiskers. Place two mini chocolate candies over gumdrops for eyes.
Makes: 24
Flower Cupcakes
BABY SHOWER CAKE RECIPE
Ingredients
Makes 1 dozen regular or 3 dozen mini cupcakes
* 3 cups all-purpose flour
* 1 1/2 teaspoons baking powder
* 3/4 teaspoon salt
* 12 tablespoons (1 1/2 sticks) unsalted butter, softened
* 1 1/2 cups sugar
* 4 large eggs
* 2 teaspoons vanilla extract
* 1 1/4 cups milk
* Vanilla Buttercream
* Chocolate pastel lentil candies, for flower centers
Directions
1. Preheat oven to 350 degrees. Line regular or miniature cupcake pans with liners; set aside. In a mixing bowl, whisk together flour, baking powder, and salt; set aside.
2. In a large mixing bowl, cream butter and sugar until light and fluffy, about 5 minutes. Add eggs one at a time, beating well after each addition. Scrape down bowl, and beat in vanilla.
3. Alternating, add flour mixture and milk to butter mixture, beginning and ending with flour. Scrape sides and bottom of bowl to ensure batter is thoroughly mixed.
4. Divide batter evenly among liners; fill regular pans three-quarters full and miniature pans to just below the top. Bake until golden and tops spring back when lightly pressed, about 20 minutes for regular and 15 minutes for miniature. Rotate pans once while baking. Turn out, and transfer to a wire rack. Let cool completely.
5. Fill pastry bags fitted with couplers with buttercream. To shape the petals: Use an Ateco #104 flat-petal tip. With the wide edge of the tip in the center of the cupcake, pipe the petal by making a halfmoon motion with the outer, thinner edge of the tip. Repeat until you have 5 or 6 petals forming a flower. Garnish the center with a candy. To shape the leaves: Use an Ateco #68 leaf tip with green icing to make the leaves by piping from the flower towards the edge of the cupcake, lifting off as you reach the end. Place iced cupcakes in refrigerator until ready to serve.
Ingredients
Makes 1 dozen regular or 3 dozen mini cupcakes
* 3 cups all-purpose flour
* 1 1/2 teaspoons baking powder
* 3/4 teaspoon salt
* 12 tablespoons (1 1/2 sticks) unsalted butter, softened
* 1 1/2 cups sugar
* 4 large eggs
* 2 teaspoons vanilla extract
* 1 1/4 cups milk
* Vanilla Buttercream
* Chocolate pastel lentil candies, for flower centers
Directions
1. Preheat oven to 350 degrees. Line regular or miniature cupcake pans with liners; set aside. In a mixing bowl, whisk together flour, baking powder, and salt; set aside.
2. In a large mixing bowl, cream butter and sugar until light and fluffy, about 5 minutes. Add eggs one at a time, beating well after each addition. Scrape down bowl, and beat in vanilla.
3. Alternating, add flour mixture and milk to butter mixture, beginning and ending with flour. Scrape sides and bottom of bowl to ensure batter is thoroughly mixed.
4. Divide batter evenly among liners; fill regular pans three-quarters full and miniature pans to just below the top. Bake until golden and tops spring back when lightly pressed, about 20 minutes for regular and 15 minutes for miniature. Rotate pans once while baking. Turn out, and transfer to a wire rack. Let cool completely.
5. Fill pastry bags fitted with couplers with buttercream. To shape the petals: Use an Ateco #104 flat-petal tip. With the wide edge of the tip in the center of the cupcake, pipe the petal by making a halfmoon motion with the outer, thinner edge of the tip. Repeat until you have 5 or 6 petals forming a flower. Garnish the center with a candy. To shape the leaves: Use an Ateco #68 leaf tip with green icing to make the leaves by piping from the flower towards the edge of the cupcake, lifting off as you reach the end. Place iced cupcakes in refrigerator until ready to serve.
Tea Party Cake
BABY SHOWER CAKE RECIPE
Ingredients
Serves 12 to 15
* 2 recipes Chocolate Cake, thicker cake cut in half horizontally (3 layers total)
* Strawberry-Cream Cheese Filling
* Swiss Meringue Buttercream for Cupcakes, mixed with 1 cup strawberry puree (from Strawberry-Cream Cheese Filling
* Rolled fondant, for decorating
Directions
1. Spread 2 cake layers with 1 1/2 cups filling each. Stack; top with unfrosted layer. Frost with buttercream. Tint fondant; cut into flower shapes, and roll into balls. Garnish cake with assembled fondant flowers.
Lollipop Garden Cake
BABY SHOWER CAKE RECIPE
Ingredients
* 1 recipe Carrot Cake
* 1 recipe Cream Cheese Frosting
Directions
1. Tint 2 cups frosting light green, and tint the remainder dark green; chill at least 3 hours. Place bottom layer on cake round; use small offset spatula to spread 1 1/2 cups dark-green frosting over top. Add second layer; spread 1 1/2 cups dark-green frosting in a thin layer over entire cake. Refrigerate 40 minutes until frosting is firm.
2. Place cake on rotating cake stand; spread another layer of dark-green frosting over cake. Fill a pastry bag, fitted with a #113 tip, with light-green frosting. Place tip at base of cake; pipe elongated varying sizes of leaves up sides of cake. Chill at least one hour before serving.
3. Just before serving, insert lollipop sticks in cake.
Baby Bootie Cakes
BABY SHOWER CAKE RECIPE
Ingredients
White Sheet Cake
Swiss-Meringue Buttercream
Food coloring, as desired for shoe color and decorative details
Apricot, or other fruit leather, cut into 1/2-inch wide strips, for straps, if using
Directions
1. Each bootie consists of two cake rounds of different heights. To make booties, trim top of sheet cake so it is level. Place trimmed cake on work surface. Using a 2 1/2-inch biscuit or cookie cutter, cut out 12 circles from cake, keeping the circles as close together as possible. Discard the scraps or save for a delicious snack.
2. To make toe pieces for booties, cut four circles in half horizontally, making eight shorter circles. Trim each short circle by cutting a straight line 1/2-inch in from the edge. Place one tall and one short circle on a piece of waxed paper or parchment. Using a dab of buttercream as glue, affix trimmed edge of shorter circle to taller one. This forms the basic bootie shape. Repeat with other pairs.
3. Using an offset spatula or a butter knife, thinly coat each bootie with a layer of buttercream to seal in the crumbs; giving the shoe shape by adding more icing to the front and top. Refrigerate the booties until the crumb coat has set. Decorate the booties one at a time. Remove from the refrigerator, and cover with a final coat of buttercream, shaping and smoothing the shoes as you go.
4. Pipe laces and trim to resemble a child's shoe: Fit couplers onto piping bags and fill halfway with tinted buttercream. To make dots and trim, use a No. 4 tip. To fashion thin, dainty laces and other delicate details, use a No. 3 tip. To pipe small stars, use a No. 13 tip. Chill booties again until buttercream is firm, then transfer to serving
Makes: 8 cakes
Baby Block Cake
These "building blocks" -- ideal for a baby shower or first birthday -- are covered with fondant and decorated with royal icing. One sheet-cake recipe will make twelve scrumptious blocks.
Ingredients
1 white sheet cake
1 recipe buttercream
2 pounds rolled fondant divided in thirds and tinted green, yellow, and white (available at cake decorating supply stores)
One recipe royal icing divided in fourths and tinted blue, green, yellow, and pink
Cornstarch for work surface for rolling out fondant
Tools and Materials
Serrated knife: To slice uneven cake layers with precision.
Offset spatula: Its flat, slightly flexible metal blade makes this the best tool for spreading icing.
Piping bag: A soft, conical sack with the tip lopped off, made of coated fabric or plastic. Put each color of icing in its own bag, so you don't have to wash bags in the middle of the project.
Piping tips: A round hole creates a line or dot; a star-shape hole makes a ridged line or flower.
Plastic coupler: Allows you to change piping tips to make various shapes in the same color.
Drinking glass: Place a damp paper towel at bottom, and set piping bags in it when not in use.
Cake turntable: Lets you spin the cake with one hand while holding bag or spatula steady with the other (a useful extra).
Baby Block Cake How-To
All these designs were piped with a #3 plain tip using royal icing, which dries hard in about ten minutes. Turn the side you're decorating face up before piping. Wait for the finished design to dry, and then you can lay it face down to do the opposite side.
1. Place sheet cake on clean work surface, top side up. Trim top to make level. Cut cake in half horizontally. Sandwich layer of buttercream between the layers. Trim sides of cake to be square. Cut cake into twelve 2 1/2-inch squares. Place each on its own piece of parchment or waxed paper. Ice each with a thin layer of buttercream to help fondant stick to cake. Chill blocks to set the buttercream.
2. Lightly brush cornstarch onto a clean work surface. You'll cover just one block at a time. Remove a 2-inch ball of fondant from one of the larger, tinted pieces (tightly wrap remaining fondant to keep it from hardening). Using a rolling pin, roll it out into a thin circle about 1/8 inch thick and roughly 7 inches in diameter. Don't refrigerate the blocks after you cover them; the fondant will get sticky.
3. Remove cake squares from refrigerator. Center the rolled fondant circle over a block of cake, and place it gently on the cake. Carefully press the fondant against the sides of the block, working on two opposite sides at the same time and smoothing up from the bottom. Repeat for the other pair of sides. Gently pinch the fondant together at the corners, creating four flaps. Working quickly, so fondant doesn't dry out, fold two flaps toward center of one side, as if wrapping a gift box; repeat for opposite side. Use a dab of water to help the flaps adhere, if necessary. Trim excess fondant from base of block with a sharp knife.
4. Repeat process for each block, using different-colored fondants, as desired. (If trimmed scraps are free of crumbs, knead together and reuse.)
Baby Shower Cake and Cupcake Recipes
When preparing the chocolate buttercream frosting, reserve 1 1/2 cups buttercream and 1 teaspoon melted chocolate.
Ingredients
Makes 1 dozen
* 1 1/2 cups shredded coconut (about 5 ounces)
* Vanilla Cupcakes
* Chocolate Buttercream
* Yellow and light-blue food coloring
Directions
1. Preheat oven to 350 degrees. Spread coconut on a rimmed baking sheet; bake until light brown, 8 to 10 minutes, rotating pan once. Set aside to cool.
2. Lightly frost cupcakes with 1 cup chocolate buttercream; set aside. Tint 2 tablespoons reserved buttercream pale yellow; place in a pastry bag fitted with a #349 Ateco leaf tip; set aside. Tint remaining buttercream light blue; place in a pastry bag fitted with a #11 Ateco plain round tip, and pipe three bluebird heads, 3/4 inch in diameter, onto each cupcake. Using leaf tip, pipe yellow beaks. With a toothpick, add melted-chocolate eyes. Form each nest with 2 tablespoons toasted coconut.
Fudgy Chocolate Birthday Cake
INGREDIENTS
1 box devil's food cake mix (1 pound 2.25 ounces)
1 cup water
1/3 cup vegetable oil
3 large eggs
1 teaspoon vanilla extract
1 cup sour cream
2 12-ounce packages semisweet chocolate chips (4 cups)
1/2 cup seedless raspberry jam
3 tablespoons unsalted butter
2 cups powdered sugar
COOKING DIRECTIONS
Position rack in center of oven and preheat to 350°F. Butter three 8-inch-diameter nonstick cake pans with 1 1/2-inch-high sides. Place devil's food cake mix, 1 cup water, 1/3 cup vegetable oil, eggs, vanilla extract and 1/4 cup sour cream in large bowl. Using electric mixer, beat batter 2 minutes. Stir in 1 cup semisweet chocolate chips.
Divide batter among prepared pans (about 1 3/4 cups batter for each). Bake until tester inserted into center of cake layers comes out clean, about 25 minutes. Cool cake layers in pans on racks 15 minutes. Run small sharp knife between pan sides and cake layers to loosen. Turn out onto racks; cool completely. Bring 1/2 cup raspberry jam and 3 tablespoons unsalted butter to simmer in heavy large saucepan over medium heat, stirring often. Remove from heat. Add remaining 3 cups semisweet chocolate chips and stir until melted. Add remaining 3/4 cup sour cream and 2 cups powdered sugar. Using electric mixer, beat frosting in pan until smooth and thick, about 2 minutes.
Place 1 cake layer on platter. Spread 3/4 cup frosting over. Top with second cake layer. Spread 3/4 cup frosting over. Top with third cake layer. Chill cake until frosting sets slightly, about 15 minutes. Spread remaining frosting in swirls over top and sides of cake. (Can be prepared 1 day ahead. Cover with cake dome and let stand at room temperature.)
Chocolate Cake with Vanilla Buttercream
INGREDIENTS
1 cup boiling-hot water
3/4 cup unsweetened cocoa powder
1/2 cup whole milk
1 teaspoon vanilla
2 cups all-purpose flour
1 1/2 teaspoons baking soda
Rounded 1/2 teaspoon salt
2 sticks (1 cup) unsalted butter, softened
2 cups packed dark brown sugar
4 large eggs at room temperature for 30 minutes
4 cups vanilla buttercream
Various food colorings*
Special equipment: a metal offset spatula; several small sealable plastic bags (not pleated)
Garnish: vanilla mini cupcakes
COOKING DIRECTIONS
Make cake layers:
Put oven rack in middle position and preheat oven to 350°F. Butter 2 (9- by 2-inch) round cake pans and line bottom of each with a round of wax paper. Butter paper and dust pans with flour, knocking out excess.
Whisk together hot water and cocoa powder in a bowl until smooth, then whisk in milk and vanilla.
Whisk together flour, baking soda, and salt in another bowl.
Beat together butter and brown sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, 3 to 5 minutes. Add eggs 1 at a time, beating well after each addition. Reduce speed to low and add flour and cocoa mixtures alternately in batches, beginning and ending with flour mixture (batter may look curdled).
Divide batter between cake pans, smoothing tops. Bake until a wooden pick or skewer comes out clean and edges of cake begin to pull away from sides of pans, 25 to 35 minutes total. Cool layers in pans on racks 10 minutes, then invert onto racks, removing wax paper, and cool completely.
Assemble cake:
Put 1 cake layer, rounded side up, on a cake stand or platter and, using offset spatula, spread top with about 1 cup buttercream. Top with remaining cake layer, rounded side down, and frost side and top of cake with 2 cups buttercream.
Decorate cake:
For each color (you can make up to 5), transfer 3 tablespoons buttercream to a separate small bowl and tint with food coloring. Snip off 1 corner of each plastic bag to create a 1/4-inch opening, then spoon each color of buttercream into a bag, pressing out excess air. Twist each bag firmly just above buttercream, then decoratively pipe colored buttercream onto cake. Chill cake until buttercream is set, about 30 minutes.
Just before serving, arrange 6 to 8 mini cupcakes on top of cake in 1 layer, then stack remaining mini cupcakes on top.
*Wilton Paste Food Coloring available at wilton.com.
Note: ·Cake layers can be made 2 days ahead and kept, wrapped tightly in plastic wrap, at room temperature or frozen 2 weeks. ·Cake can be assembled 4 hours ahead and kept at cool room temperature.
yield: Makes 10 to 14 servings
active time: 1 hr
total time: 3 hr (includes making buttercream but not cupcakes)
ELMO UNIQUE DESIGN CAKE
Kids are mostly crazy, mean crazy about Elmo. They know how to sing the songs, and always scream "Elmoooooooooooo" whenever gets a chance to watch the show.
I did lots of research online to find the perfect cake idea but everything I found was so boring. I was about to give up the idea when one day, I was sitting on the dining table as I was looking at my son's booster seat made by The First Years. The chair is sky blue and black. And I thought that it would be nice to create a round cake and cover it with that shade of blue, insert Elmo's head around it, with Elmo's head on top.
I baked a round 12x2 inch chocolate cake with heavy whipped vanilla cream in the center. I covered around the cake with a sky blue frosting, and covered the top with white vanilla frosting.
I then inserted Elmo's head around the cake, leaving space for his name. Then I baked Elmo's head using Elmo's head pan from Wilton.
When the head was cool, I cut the head from the side all the way across to reduce the height of the head so that the cake is not too large or too high. I placed the head carefully on top of the frosted round cake avoiding the chocolate cake crumbs from messing up the top of the white frosting.
It was then I started decorating.
The Elmo Cake was not only tasty, but all the kids couldn't wait to get a piece of Elmo's beautiful head. They loved it :-)
Dorothy the Dinosaur Cake
Hi there, My little girl just adores Dorothy the Dinosaur, so for her 2nd birthday, I made her a Dorothy cake.
I did cheat and brought a slab from a bakery, as I didnt have a pan big enough.
Then I had a picture from a colouring book blown up to the desired size.
I laminated this picture, then cut around the edge of Dorothy. I placed it onto the cake, and traced around it with a toothpick, into the cream of the cake.
I then put shoelace liqorice around the border of Dorothy and placed liqorice onto Dorothy, ie: Tutu, shoes, face ect.
I then made the icing the desired colours and squeezed it into the coloured areas.
For the white, I just used fresh cream.
I couldn't find circle lollies, so I had round mints that I put into yellow food colour for a matter of seconds.
I used green leaves for her spikes on the tail then added a fake fabric red rose into her hat.
This was a really easy cake to make, and it was special to have made it myself, rather than have brought a cake.
Elmo Face Cake
1) Bake (or purchase) a round cake. Cream & jam in centre if desired.
2) Trim slightly to make oval.
3) Cover in red icing and red sprinkles.
4) Eyes are really big marshmallow lollies sliced... with two black jelly beans.
5) Nose is a big orange gumball.
6) Mouth is licorice strips, with black icing in the middle.
Monday, March 9, 2009
Chocolate Hazelnut Torte (cake) Making Recipe
Recipe:
1/2 cup (70 grams) hazelnuts
1/4 cup (35 grams) all purpose flour
1/4 teaspoon salt
4 large eggs
6 ounces (170 grams) semisweet or bittersweet chocolate, chopped
6 ounces (170 grams) unsalted butter, cut into pieces
3/4 cup (150 grams) granulated white sugar (divided)
1 teaspoon pure vanilla extract
1/4 teaspoon cream of tartar
Chocolate Ganache:
8 ounces (227 grams) bittersweet or semisweet chocolate, cut into pieces
3/4 cup (180 ml) heavy whipping cream
2 tablespoons unsalted butter
1 tablespoons cognac or brandy (optional)
To toast nuts: Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Place the hazelnuts on a baking sheet and bake for about 15 minutes or until nuts are brown and fragrant and the skins start to peel away from the nut. Remove from oven and place the nuts in a clean dish towel. Roll up the towel and let the nuts 'steam' for about five minutes and then rub the nuts to remove the skins. Let cool.
To make ground hazelnuts: Once the hazelnuts have completely cooled, place in a food processor, along with the flour and salt, and process until hazelnuts are finely ground. Set aside.
To make Torte: Increase the oven temperature to 375 degrees F (190 degrees C). Line the bottom of an 8 x 3 inch (20 x 9 cm) round cake pan or springform pan with parchment paper.
Separate the eggs while they are still cold, placing the yolks in one bowl and the whites in another. Cover the two bowls with plastic wrap and allow the eggs to come to room temperature before using (about 30 minutes).
Meanwhile, in a heatproof bowl, over a saucepan of simmering water, melt the chocolate and butter. Remove from heat and set aside.
In the bowl of your electric mixer, beat the egg yolks with 1/2 cup (100 grams) sugar until pale and thick (about 3 - 5 minutes). (When you raise the beaters the mixture will slowly fall back into the bowl in a ribbon.) Beat in the vanilla extract. With a rubber spatula gently fold in the warm chocolate mixture and the nut and flour mixture. Set aside while you whip the egg whites.
In a clean bowl, with the whisk attachment, beat the egg whites, at medium speed, until foamy and then add the cream of tartar. Continue beating until soft peaks form. Gradually add the remaining 1/4 cup (50 grams) sugar, beating at high speed until stiff but not dry. With a large spatula or whisk, fold a small amount of the whites into the chocolate batter to lighten it. Quickly fold in the remaining whites. Do not over mix or the batter will deflate. Pour the mixture into the prepared pan and smooth the top. Bake for 40 to 45 minutes, or until a toothpick inserted into the center of the cake shows moist crumbs.
Cool the torte completely in the pan on a wire rack. It will rise and then fall in the center, leaving a higher rim of cake around the sides and there will also be some cracking. Once the torte has cooled completely level the top of the torte and then remove from pan. For ease of handling, if possible, place on an 8 inch (20 cm) corrugated cake circle. The torte may be completed to this point, wrapped and kept in the refrigerator for a few days, or else frozen for a couple of months.
Note: Cream of tartar is used when whipping eggs whites to help stabilize them, and to prevent them from drying out and being over beaten.
1/2 cup (70 grams) hazelnuts
1/4 cup (35 grams) all purpose flour
1/4 teaspoon salt
4 large eggs
6 ounces (170 grams) semisweet or bittersweet chocolate, chopped
6 ounces (170 grams) unsalted butter, cut into pieces
3/4 cup (150 grams) granulated white sugar (divided)
1 teaspoon pure vanilla extract
1/4 teaspoon cream of tartar
Chocolate Ganache:
8 ounces (227 grams) bittersweet or semisweet chocolate, cut into pieces
3/4 cup (180 ml) heavy whipping cream
2 tablespoons unsalted butter
1 tablespoons cognac or brandy (optional)
To toast nuts: Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Place the hazelnuts on a baking sheet and bake for about 15 minutes or until nuts are brown and fragrant and the skins start to peel away from the nut. Remove from oven and place the nuts in a clean dish towel. Roll up the towel and let the nuts 'steam' for about five minutes and then rub the nuts to remove the skins. Let cool.
To make ground hazelnuts: Once the hazelnuts have completely cooled, place in a food processor, along with the flour and salt, and process until hazelnuts are finely ground. Set aside.
To make Torte: Increase the oven temperature to 375 degrees F (190 degrees C). Line the bottom of an 8 x 3 inch (20 x 9 cm) round cake pan or springform pan with parchment paper.
Separate the eggs while they are still cold, placing the yolks in one bowl and the whites in another. Cover the two bowls with plastic wrap and allow the eggs to come to room temperature before using (about 30 minutes).
Meanwhile, in a heatproof bowl, over a saucepan of simmering water, melt the chocolate and butter. Remove from heat and set aside.
In the bowl of your electric mixer, beat the egg yolks with 1/2 cup (100 grams) sugar until pale and thick (about 3 - 5 minutes). (When you raise the beaters the mixture will slowly fall back into the bowl in a ribbon.) Beat in the vanilla extract. With a rubber spatula gently fold in the warm chocolate mixture and the nut and flour mixture. Set aside while you whip the egg whites.
In a clean bowl, with the whisk attachment, beat the egg whites, at medium speed, until foamy and then add the cream of tartar. Continue beating until soft peaks form. Gradually add the remaining 1/4 cup (50 grams) sugar, beating at high speed until stiff but not dry. With a large spatula or whisk, fold a small amount of the whites into the chocolate batter to lighten it. Quickly fold in the remaining whites. Do not over mix or the batter will deflate. Pour the mixture into the prepared pan and smooth the top. Bake for 40 to 45 minutes, or until a toothpick inserted into the center of the cake shows moist crumbs.
Cool the torte completely in the pan on a wire rack. It will rise and then fall in the center, leaving a higher rim of cake around the sides and there will also be some cracking. Once the torte has cooled completely level the top of the torte and then remove from pan. For ease of handling, if possible, place on an 8 inch (20 cm) corrugated cake circle. The torte may be completed to this point, wrapped and kept in the refrigerator for a few days, or else frozen for a couple of months.
Note: Cream of tartar is used when whipping eggs whites to help stabilize them, and to prevent them from drying out and being over beaten.
Basic Cake Making Recipe
Ingredients
* Measure ingredients carefully.
* Use the specified flour.
* Always use room-temperature, large eggs, unless recipes calls for other. (If in a hurry, the chill can be removed from eggs by dipping in a bowl of warm water.)
* Use the shortening called for in a recipe.
* Butter should be at room temperature.
Baking
* Most recipes require that the oven be preheated.
* Always use the size pans called for in a recipe.
...To calculate the width of the pan, measure across the top from inside edge to inside edge.
* Shiny metal pans produce the best cakes.
* Dark non stick or glass pans readily absorb heat. Cakes baked in these pans might do better in an oven set for 25 degrees lower than recipe specifies.
* Unless otherwise specified, grease and flour pans.
1. Generously grease the inside of pans, bottom and sides.
2. Sprinkle with flour.
3. Shake pan to evenly coat.
4. Tap out any access flour.
* Bake on center rack. Don't allow pans to touch each other or wall of oven.
* Test for doneness 8 minutes prior to recipe directions for doneness.
1. Use a toothpick to prick the center of the cake.
2. If the toothpick comes out with just a few dry crumbs, the cake is done.
3. If the toothpick is wet, continue to bake, checking at 2 minute intervals.
Cooling
* Cooling Layered Cakes: ...Cool for 10 minutes in pan on wire rack. Remove from pan and completely cool on wire rack.
* Cool tube pan and snack cakes completely in the pan on a wire rack.
* Let cakes completely cool before frosting, unless specified differently in recipe.
* Use serrated knife to trim cake layers, so cakes will sit evenly.
* Use a 1-inch wide, dry paint brush to brush-off any loose crumbs.
Freezing
* Unfrosted cakes can last up to 6 months if tightly wrapped.
* Frosted cakes should be placed, unwrapped on a foil lined cookie sheet. Freeze until hard and then tightly wrap cake.
* Unwrap and then defrost in the refrigerator.
* Measure ingredients carefully.
* Use the specified flour.
* Always use room-temperature, large eggs, unless recipes calls for other. (If in a hurry, the chill can be removed from eggs by dipping in a bowl of warm water.)
* Use the shortening called for in a recipe.
* Butter should be at room temperature.
Baking
* Most recipes require that the oven be preheated.
* Always use the size pans called for in a recipe.
...To calculate the width of the pan, measure across the top from inside edge to inside edge.
* Shiny metal pans produce the best cakes.
* Dark non stick or glass pans readily absorb heat. Cakes baked in these pans might do better in an oven set for 25 degrees lower than recipe specifies.
* Unless otherwise specified, grease and flour pans.
1. Generously grease the inside of pans, bottom and sides.
2. Sprinkle with flour.
3. Shake pan to evenly coat.
4. Tap out any access flour.
* Bake on center rack. Don't allow pans to touch each other or wall of oven.
* Test for doneness 8 minutes prior to recipe directions for doneness.
1. Use a toothpick to prick the center of the cake.
2. If the toothpick comes out with just a few dry crumbs, the cake is done.
3. If the toothpick is wet, continue to bake, checking at 2 minute intervals.
Cooling
* Cooling Layered Cakes: ...Cool for 10 minutes in pan on wire rack. Remove from pan and completely cool on wire rack.
* Cool tube pan and snack cakes completely in the pan on a wire rack.
* Let cakes completely cool before frosting, unless specified differently in recipe.
* Use serrated knife to trim cake layers, so cakes will sit evenly.
* Use a 1-inch wide, dry paint brush to brush-off any loose crumbs.
Freezing
* Unfrosted cakes can last up to 6 months if tightly wrapped.
* Frosted cakes should be placed, unwrapped on a foil lined cookie sheet. Freeze until hard and then tightly wrap cake.
* Unwrap and then defrost in the refrigerator.
Sunday, March 8, 2009
Betty Crocker Luscious Mandarin Orange Cake Recipe
Prep Time: 10 min
Total Time: 1 hour 50 min
Makes: 20 servings
1 box Betty Crocker® SuperMoist® yellow cake mix
1/2 cup vegetable oil
1/2 cup chopped walnuts, if desired
1 can (11 oz) mandarin orange segments, undrained
4 eggs
1 can (20 oz) crushed pineapple, undrained
1 box (4-serving size) vanilla instant pudding and pie filling mix
1/2 to 1 teaspoon grated orange peel, if desired
1 cup frozen (thawed) whipped topping
1. Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 13x9-inch pan, or lightly spray.
2. In large bowl, beat cake mix, oil, walnuts, orange segments, and eggs with electric mixer on low speed 30 seconds; beat on medium speed 2 minutes. Pour into pan.
3. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
4. To make pineapple frosting, stir together pineapple, dry pudding mix and orange peel. Gently stir in whipped topping. Spread on cake. Store tightly covered in refrigerator.
High Altitude (3500-6500 ft): Bake 33 to 38 minutes.
Betty Crocker Pear-Ginger Upside-Down Cake Recipe
Prep Time: 25 min
Total Time: 1 hour 45 min
Makes: 8 servings
Pear-Ginger Topping
1/4 cup butter or margarine
2/3 cup packed brown sugar
1/2 teaspoon ground ginger
3 pears, peeled, cut into 1/2-inch wedges
1/4 cup finely chopped crystallized ginger
Cake
1 tablespoon Gold Medal® all-purpose flour
1/4 cup finely chopped crystallized ginger
1 1/3 cups Gold Medal® all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup packed brown sugar
6 tablespoons butter or margarine, softened
2 eggs
1/2 teaspoon vanilla
1/4 cup milk
Ginger Whipped Cream
1 cup whipping cream
2 tablespoons granulated sugar
1/4 teaspoon ground ginger
1. Heat oven to 325°F. Grease bottom and sides of 8- or 9-inch square pan with shortening.
2. In 1-quart saucepan, melt 1/4 cup butter over medium heat, stirring occasionally. Stir in 2/3 cup brown sugar. Heat to boiling. Remove from heat. Stir in 1/2 teaspoon ground ginger. Pour into pan; spread evenly. Arrange pear wedges over brown sugar mixture, overlapping tightly and making 2 layers if necessary. Sprinkle 1/4 cup crystallized ginger evenly over pears.
3. Toss 1 tablespoon flour and 1/4 cup crystallized ginger to coat; set aside. In medium bowl, mix 1 1/3 cups flour, the baking powder and salt; set aside. In large bowl, beat 1 cup brown sugar and 6 tablespoons butter with electric mixer on medium speed, scraping bowl occasionally, until fluffy. Beat in eggs, one at a time, until smooth. Add vanilla. Gradually beat in flour mixture alternately with milk, beating after each addition until smooth. Stir in ginger-flour mixture. Spread batter over pears and ginger.
4. Bake 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes on cooling rack. Meanwhile, in chilled medium bowl, beat whipping cream on high speed until it begins to thicken. Gradually add granulated sugar and 1/4 teaspoon ground ginger, beating until soft peaks form.
5. Run knife around sides of pan to loosen cake. Place heatproof serving plate upside down over pan; turn plate and pan over. Remove pan. Serve cake warm with Ginger Whipped Cream. Store cake loosely covered.
High Altitude (3500-6500 ft): Heat oven to 350°F. Increase flour to 1 1/2 cups.
Betty Crocker Carrot Cake Recipe
Prep Time: 20 min
Total Time: 1 hour 5 min
Makes: 12 to 16 servings
Cake:
1 1/2 cups granulated sugar
1 cup vegetable oil
3 eggs
2 cups Gold Medal® all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon vanilla
1/2 teaspoon salt
3 cups shredded carrots (5 medium)
1 cup coarsely chopped walnuts
Cream Cheese Frosting:
1 package (8 oz) cream cheese, softened
1/4 cup butter or margarine, softened
2 to 3 teaspoons milk
1 teaspoon vanilla
4 cups powdered sugar
1. Heat oven to 350°F. Grease bottom and sides of one 13x9-inch pan or two 8-inch or 9-inch round pans with shortening; lightly flour. In large bowl, beat granulated sugar, oil and eggs with electric mixer on low speed about 30 seconds or until blended. Add flour, cinnamon, baking soda, 1 teaspoon vanilla and the salt; beat on low speed 1 minute. Stir in carrots and nuts. Pour into pan(s).
2. Bake 13x9-inch pan 40 to 45 minutes, round pans 30 to 35 minutes, or until toothpick inserted in center comes out clean. Cool rectangle in pan on cooling rack. Cool rounds 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
3. In medium bowl, beat cream cheese, butter, milk and vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth and spreadable. Frost 13x9-inch cake or fill and frost round layers with frosting. Store in refrigerator.
Betty Crocker Red Velvet Cake with White Truffle Frosting Recipe
Prep Time: 20 min
Total Time: 2 hours 0 min
Makes: 12 servings
Cake:
1 box Betty Crocker® SuperMoist® German chocolate cake mix
1 1/4 cup water
1/2 cup vegetable oil
3 eggs
1 bottle (1 oz) red food color
1 tablespoon baking cocoa
Frosting:
1 1/2 cups white vanilla baking chips
2 1/4 cups Betty Crocker® Rich & Creamy vanilla frosting (from two 1-lb containers)
1. Heat oven to 350°F (325°F for dark or nonstick pans). Grease or spray bottoms only of two 8-inch round cake pans. In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds; beat on medium speed 2 minutes. Pour into pans.
2. Bake and cool as directed on box for 8-inch rounds. Slice each cake layer in half horizontally to make a total of 4 layers.
3. In medium microwavable bowl, microwave baking chips uncovered on Medium (50%) 4 to 5 minutes, stirring halfway through microwave time. Stir until smooth; cool 5 minutes. Stir in frosting until well blended. Place 1 cake layer, cut side up, on serving plate; spread with 1 cup of the frosting. Repeat with second and third cake layers. Top with remaining cake layer, cut side down; frost with remaining frosting.
High Altitude (3500-6500 ft): Follow High Altitude directions on cake mix box.
Betty Crocker Triple-Fudge Cake Recipe
Prep Time: 15 min
Total Time: 3 hours 5 min
Makes: 15 servings
1/3 cup sweetened condensed milk (not evaporated)
1 cup semisweet chocolate chips (6 oz)
1 box Betty Crocker® SuperMoist® chocolate fudge cake mix
1/2 cup vegetable oil
1 cup applesauce
2 eggs
1/2 cup chopped pecans
1. Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 13x9-inch pan with shortening; lightly flour.
2. In small microwavable bowl, microwave milk and 1/2 cup of the chocolate chips uncovered on Medium (50%) about 1 minute or until chocolate is softened; stir until smooth and set aside.
3. In large bowl, beat cake mix and oil with electric mixer on low speed 30 seconds (mixture will be crumbly); reserve 1 cup. Add applesauce and eggs; beat on low speed 30 seconds, scraping bowl occasionally (batter will be thick and grainy). Beat on medium speed 2 minutes, scraping bowl occasionally. Spread batter in pan.
4. Drop melted chocolate mixture by teaspoonfuls over batter, dropping more around edge than in center. Stir remaining 1/2 cup chocolate chips and the pecans into reserved cake mixture; sprinkle over batter.
5. Bake 38 to 43 minutes or until center is set. Run knife around side of pan to loosen cake. Cool completely, about 2 hours. Store covered at room temperature.
High Altitude (3500-6500 ft): No change.
Betty Crocker Triple-Chocolate Cake Recipe
Attention, chocoholics: This chocolate chip-studded chocolate cake with white chocolate frosting is meant for you!
Prep Time: 15 min
Total Time: 2 hours 0 min
Makes: 12 servings
Cake:
1 1/2 cups semisweet chocolate chips
1/2 cup butter or margarine
1/2 cup Gold Medal® all-purpose flour
4 eggs, separated
1/2 cup sugar
2 tablespoons butter or margarine
2 tablespoons corn syrup
White Chocolate Glaze:
1/4 cup white vanilla baking chips
1 teaspoon shortening
1. Heat oven to 325°F. Grease 9-inch round cake pan. In 2-quart heavy saucepan, melt 1 cup of the chocolate chips and 1/2 cup butter over low heat, stirring constantly; cool 5 minutes. Stir in flour until smooth. Stir in egg yolks until well blended.
2. In large bowl, beat egg whites with electric mixer on high speed until foamy. Beat in sugar, 1 tablespoon at a time, until soft peaks form. Fold chocolate mixture into egg whites. Spread in pan.
3. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean (top will appear dry and cracked). Cool 10 minutes. Run knife around edge of pan to loosen; remove cake from pan to cooling rack. Cool completely, about 1 hour. Place cake on serving plate.
4. In 1-quart saucepan, heat remaining 1/2 cup chocolate chips, 2 tablespoons butter and the corn syrup over low heat, stirring constantly, until chocolate chips are melted. Spread over top of cake, allowing some to drizzle down side.
5. In 1-quart saucepan, melt glaze ingredients over low heat, stirring constantly. Drizzle over top of cake.
Betty Crocker Lemon Cake with Raspberry Mousse Recipe
Prep Time: 20 min
Total Time: 2 hours 10 min
Makes: 16 servings
1 box Betty Crocker® SuperMoist® lemon cake mix
1 1/3 cups buttermilk
1/3 cup vegetable oil
1 teaspoon grated lemon peel
3 eggs
2 cups raspberry pie filling (from 21-oz can)
1 1/2 cups whipping cream
Fresh raspberries, if desired
Mint leaves, if desired
1. Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms only of two 8- or 9-inch round cake pans with shortening or cooking spray. In large bowl, beat cake mix, buttermilk, oil, lemon peel and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pans.
2. Bake 8-inch rounds 30 to 36 minutes, 9-inch rounds 28 to 33 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around side of pans to loosen cakes; remove from pans to cooling racks. Cool completely, about 1 hour.
3. Place 1 cake layer, rounded side down, on serving plate. Spread 3/4 cup of the pie filling over cake layer to within 1/4 inch of edge. Top with second layer, rounded side up.
4. In chilled medium bowl, beat whipping cream with electric mixer on high speed until soft peaks form. Beat in remaining 1 1/4 cups pie filling on low speed just until blended. Frost side and top of cake with raspberry mousse. Garnish with fresh raspberries and mint leaves. Store loosely covered in refrigerator.
Betty Crocker Raspberry-White Chocolate Coffee Cake Recipe
Prep Time: 0 min
Total Time: 0 min
Makes: 12 servings
Streusel:
1/2 cup packed brown sugar
1/2 cup white vanilla baking chips
1/3 cup Gold Medal® all-purpose flour
1/4 cup butter or margarine, softened
Coffee Cake:
1 1/2 cups Gold Medal® all-purpose flour
3/4 cup granulated sugar
2 teaspoons baking powder
1/4 cup butter or margarine, softened
1/2 cup milk
1 egg
2 cups fresh or frozen loose-pack raspberries
Glaze:
1/2 cup white vanilla baking chips
2 tablespoons light corn syrup
1 1/2 teaspoons water
1. Heat oven to 350ºF. Grease bottom and sides of 10-inch angel food (tube cake) pan with shortening or cooking spray; lightly flour. In small bowl, mix all streusel ingredients; set aside.
2. In large bowl, beat all coffee cake ingredients except raspberries with electric mixer on low speed until moistened. Beat on medium speed 1 minute, scraping bowl occasionally.
3. Spread two-thirds of the batter in pan. Top with raspberries. Carefully spread remaining batter over raspberries. Sprinkle streusel over batter.
4. Bake 55 to 65 minutes or until toothpick inserted in center comes out clean and top is golden brown.
5. Cool coffee cake 10 minutes. Meanwhile, in 1-quart saucepan, heat all glaze ingredients over low heat, stirring constantly, until mixture is smooth and thin enough to drizzle. Remove coffee cake from pan. Drizzle glaze over warm coffee cake. Serve warm.
Betty Crocker Raspberry-Blueberry Shortcakes Recipe
Prep Time: 30 min
Total Time: 2 hours 0 min
Makes: 8 servings
1/3 cup sugar
2 teaspoons cornstarch
1/3 cup water
2 cups fresh or frozen blueberries
1 tablespoon lemon juice
2 cups raspberries
1 sheet frozen puff pastry (from 17.3-ounce package)
1 pint (2 cups) lemon sherbet or sorbet
1. In 1 1/2-quart saucepan, stir sugar, cornstarch and water until smooth. Add 1 cup of the blueberries. Heat to boiling; reduce heat. Simmer uncovered 5 minutes, stirring occasionally. Stir in lemon juice. Cool 15 minutes. Stir in remaining blueberries and the raspberries. Cover and refrigerate at least 1 hour but no longer than 24 hours.
2. Heat oven to 400ºF. Let frozen pastry sheet stand at room temperature 15 minutes. Cut pastry into 8 pieces. Place pieces on ungreased cookie sheet. Bake about 15 minutes or until puffed and golden brown. Remove from cookie sheet to wire rack; cool slightly. Split into 2 layers while warm.
3. To serve, place puff pastry on individual serving plates. Fill and top with sauce. Top with small scoop of sherbet.
Betty Crocker Raspberry-Lemonade Cake Recipe
Betty Crocker created the poke cake, a cake that's poked after baking so the topping forms pockets of wonderfulness. Try this delicious citrus-berry combo.
1 cup very hot water
1 box (4-serving size) raspberry-flavored gelatin
1 box Betty Crocker® SuperMoist® white cake mix
1/2 cup frozen (thawed) lemonade concentrate
1/4 cup water
1/3 cup vegetable oil
4 egg whites
1 container (12 oz) Betty Crocker® Whipped vanilla frosting
1 cup frozen (thawed) whipped topping
1 1/2 cups fresh raspberries, if desired
Lemon peel strips, if desired
1. Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour. In small bowl, mix hot water and gelatin until gelatin is completely dissolved; cool slightly.
2. In large bowl, beat cake mix, 1/4 cup of the gelatin mixture, 1/4 cup of the lemonade concentrate, the water, oil, and egg whites with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Pour into pan. Reserve remaining gelatin mixture and lemonade concentrate.
3. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Poke warm cake every inch with fork tines. Remove 1 tablespoon of the reserved gelatin mixture to microwavable custard cup or small bowl. In another small bowl, mix remaining gelatin mixture and remaining 1/4 cup lemonade concentrate; pour slowly over cake. Cool completely, about 1 hour.
4. In medium bowl, fold together frosting and whipped topping; frost cake. Microwave 1 tablespoon gelatin mixture uncovered on High 10 seconds to liquefy. Using 1/4 teaspoon measuring spoon, place small drops of gelatin mixture over frosting; with spoon or toothpick, swirl gelatin into frosting. Garnish each piece with raspberries and lemon peel strips. Store covered in refrigerator.
High Altitude (3500-6500 ft): No change.
Prep Time: 25 min
Total Time: 2 hours 0 min
Makes: 12 servings
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