Monday, January 25, 2010

Birthday Party Cake Recipe

4 eggs
2 cups white sugar
2 cups cake flour
1/2 teaspoon salt
1 teaspoon vanilla extract
1 cup boiling milk
2 teaspoons baking powder

Cooking Directions
Beat eggs and sugar together for 5 minutes. Cover and place in therefrigerator overnight. In the morning, beat the egg and sugar mixture for 5 minutes more. Preheat oven to 350 Grease three 8 inch cake pans. Sift the flour, salt, and baking powder together. Add the flour mixture alternately with the boiling hot milk to the egg and sugar mixture. Stir in vanilla extract. Pour the batter into the prepared pans. Bake at 350 for 15 to 20 minutes. Let cakes cool then fill and
frost with Seven Minute Frosting.

Black Forest Mini Cheesecakes Recipe

24 vanilla wafer cookies
2 (8 ounce) packages cream cheese
1 1/4 cups white sugar
1/3 cup HERSHEY'S Cocoa Powder
2 tablespoons all-purpose flour
3 eggs
1 (8 ounce) container sour cream
1/2 teaspoon almond extract
1 (8 ounce) container sour cream
2 tablespoons white sugar
1 teaspoon vanilla extract
1 (21 ounce) can cherry pie filling, chilled

Cooking Directions
Heat oven to 325 F. Line muffin cups (2-1/2 inches in diameter) with foil bake cups. Place one vanilla wafer (flat-side down) in bottom of each cup.

Beat cream cheese in large bowl until smooth. Add sugar, cocoa and flour; blend well. Add eggs; beat well. Stir in sour cream and almond extract. Fill each muffin cup almost full with batter.

Bake 20 to 25 minutes or until set. Remove from oven; cool 5 to 10 minutes. Spread heaping teaspoon Sour Cream Topping on each cup. Cool completely in pan on wire rack; refrigerate. Just before serving, garnish with cherry pie filling. Cover; refrigerate leftover cheesecakes.

To make Sour Cream Topping: Stir together 1 container (8 oz.) dairy sour cream, 2 tablespoons sugar and 1 teaspoon vanilla extract in small bowl until sugar is dissolved.

Makes 24 individual cheesecakes

Black Joe Cake Recipe


2 cups flour
2 cups sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
3/4 cup coffee cream (also called light cream)
1/4 cup cold water
1/2 cup corn oil
2 eggs
1 teaspoon vanilla
1 cup boiling coffee

1 stick softened margarine
1 pound confectioners' sugar
Milk to taste
Vanilla to taste

Cooking Directions

For Cake:

Preheat oven to 300 degrees. Grease and flour two 9-inch cake pans. Sift flour, sugar, cocoa, baking powder, soda and salt into a mixing bowl. Add remaining ingredients. Stir to blend. Divide batter between prepared pans. Bake 45 minutes.

For Frosting:
Mix margarine and confectioners' sugar. Beat in milk by tablespoonfuls to desired consistency. Add vanilla to taste.

Nutrition Facts: 331 calories; 3 g protein; 54 g carbohydrates; 1 g fiber; 13 g fat (3 g saturated); 27 mg cholesterol; 294 mg sodium

Yields: 16 to 20 servings

Black Magic Cake Recipe with Fudge Frosting.

2 cups sugar
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup buttermilk or sour milk
1 cup strong black coffee or 2 teaspoons instant coffee dissolved in 1 cup boiling water
1/2 cup vegetable oil
1 teaspoon vanilla

Cooking Directions
Preheat oven to 350 degrees. Grease and flour two 9-inch round cake pans or one 13-by-9-inch baking pan. Stir together sugar, flour, cocoa, baking soda, baking powder and salt in a large bowl. Add eggs, buttermilk, coffee, oil and vanilla. Beat on medium speed 2 minutes (batter will be thin). Divide batter between prepared pans. Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until a toothpick inserted in the center comes out clean. Cool cake in pan 10 minutes. Turn cake out onto rack to cool completely.

Yields: 10 to 12 servings

Saturday, January 23, 2010

Chocolate Cherry Cake Roll Recipe

4 eggs
3/4 cup sugar
3/4 cup cake flour
1 teaspoon baking powder
1/2 teaspoon salt
Confectioners' sugar

1-1/4 cups reduced-fat whipped topping
3 tablespoons chocolate syrup
3 cups fresh or frozen pitted sweet cherries, thawed, chopped and drained

1 cup reduced-fat whipped topping
2 tablespoons chocolate syrup
Additional fresh sweet cherries, optional

Line a 15-in. x 10-in. x 1-in. baking pan with waxed paper; coat the paper with cooking spray and set aside. In a large bowl, beat eggs for 3 minutes. Gradually beat in sugar; beat for 2 minutes or until thick and lemon-colored. Combine the flour, baking powder and salt; gradually add to egg mixture and mix well.

Spread evenly into prepared pan. Bake at 400° for 8-10 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Invert onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.

For Filling: Combine whipped topping and chocolate syrup; fold in cherries. Unroll cake; spread filling evenly over cake to within 1/2 in. of edges. Roll up again. Place seam side down on a serving platter.

For Frosting: Combine whipped topping and chocolate syrup. Frost cake; garnish with cherries if desired. Refrigerate until serving.

Once done, it will look like this:

12 servings.
Preparation Time: 45 min.
Baking Time: 30 min. + cooling.
Diabetic Exchanges: 2 starch, 1/2 fruit, 1/2 fat.
Nutrition Facts: 1 slice equals 189 calories, 4 g fat (2 g saturated fat), 71 mg cholesterol, 157 mg sodium, 35 g carbohydrate, 1 g fiber, 3 g protein.

Chocolate Cherry Cake Recipe with Cake Mix

1 package (18-1/4 ounces) chocolate cake mix
3/4 teaspoon ground cinnamon
2 cups (16 ounces) cherry yogurt
3 eggs
1/4 cup milk
1 teaspoon vanilla extract
1 carton (8 ounces) frozen whipped topping, thawed, divided
1 can (21 ounces) cherry pie filling, divided

In a large bowl, combine the cake mix, cinnamon, yogurt, eggs, milk and vanilla. Beat on low speed for 30 seconds; beat on medium for 2 minutes. Pour into two greased and floured 9-in. round baking pans.

Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool in pans 10 minutes before removing to a wire rack to cool completely.
Place one cake layer on a serving platter. Spread 1 cup whipped topping in a circle 1-1/2 in. wide around outer top edge of cake. Spoon 1 cup of cherry pie filling in the center. Top with second cake layer.

Spoon remaining pie filling into a star, maple leaf or other desired shape in the center. Pipe or spread remaining whipped topping on top of cake and around bottom of cake. Chill at least 1 hour before serving. Store in the refrigerator. Once done, it will look like this

Yield: 12 servings.
Preparation Time: 45 min.
Baking Time: 30 min. + cooling

Chocolate Cherry Cake Recipe


1 package (18.25 ounces) fudge cake mix
1 can (21 ounces) cherry pie filling
2 eggs, beaten
1 teaspoon almond extract

1 cup sugar
1/3 cup milk
5 tablespoons butter, cubed
1 cup semisweet chocolate chips

Cooking Directions
In a bowl, stir together all cake ingredients. Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 30 minutes or until cake tests done. Meanwhile, in a saucepan, mix sugar, milk and butter. Bring to a boil and boil for 1-1/2 minutes. Remove from the heat and stir in chocolate chips until melted. Pour over hot cake. Frosting will harden as it cools.

Yield: 15-20 servings.

Sunday, January 17, 2010

Canadian Traditional Wedding Fruit Cake Recipe

1 1/2 lb. dates
1 lb. Brazil nuts
1/2 lb. pecans
1 1/2 lb. glazed mixed fruit
1 lb. walnuts
1 ($.35 - 1951) bottle of Maraschino cherries

Cooking Directions
Leave all fruit and nut meats whole. 1/2 c. cherry juice 1 tsp. salt 3 tbsp. melted shortening 1 c. sugar 1 heaping tsp. baking powder 4 eggs, beaten lightly

Place fruit and nuts in large bowl and mix well. Add sugar, shortening and cherry juice, 2 eggs and pour over nut meats and fruit. Sift flour, baking powder and salt and add to mixture. Put 4 layers of brown paper (heavy wrapping paper) in bottom of each pan, then line entire pan with waxed paper. Fill quite firmly. Bake in slow oven (250 degrees) for 2 hours. Makes 2 loaves. Remove wax paper while still warm.

White Wedding Cake Recipe

Ingredients & Directions
Use an 8, 12 and 16 round layer cake pans. You may bake your cake up to 1-3 months ahead of time, and freeze wrapped in heavy duty aluminum foil. Always thaw cake completely before icing. Your cake will still be fresh and easy to ice because it will still be firm.

I use white Duncan Hines Super Moist cake mix. One box cake mix yields 4-6 cups of batter. To make layers follow directions on package.

Use 15 cups of batter for a 16 inch round layer (1/2 to 2/3 full. Use 10 cups of batter for a 14 inch round layer. Use 7 1/2 cups batter for 12 inch round layer. Use 3 cups batter for 8 inch round layer (1/2 to 3/4 full). Use 2 cups butter for 6 inch round layer.

To begin preheat oven to specified temperature on package mix. Generously grease the inside of the cake pans with solid vegetable shortening. Use pastry brush to spread the shortening evenly. Make sure all sides are evenly covered. Pan bottoms may be lined with waxed paper after greasing. There is no need to flour pans with this method. They unmold easily.

You can sprinkle flour inside of pan and shake the pan back and froth so the flour covers all the greased surface. Tap out excess flour and if any shiny spots remain, touch up with more shortening and flour. This important step will prevent cake from sticking to the pan.

Bake cake according to temperature and time specifications in recipe instructions on package. Remove cake from oven and let cool 10 minutes in pan on cake rack. Larger cakes need to cool about 15 minutes.

To remove cake from pan, place cake rack against top of cake and turn both cake and rack over. Lift pan carefully. If cake will not release from pan, return to warm oven 250 degrees for a few minutes. Repeat procedure if necessary. Cool cake completely, at least 1 hour. Then brush loose crumbs off cake and it is ready to ice. I use Butter Cream Frosting.

For Butter Cream Frosting:
1/2 c. solid vegetable shortening
1/2 c. butter
1 tsp. clear vanilla flavoring
4 c. sifted confectioners sugar, approximately 1 lb.
2 tbsp. milk

Frosting Procedure:
Cream butter and shortening with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at high speed until light and fluffy. Keep icing cover with damp cloth until you're ready to use it. For best results keep icing bowl in refrigerator when not in use. You can refrigerate icing in airtight container for 2 weeks. Rewhip before using. Yields 3 cups.

Substitute all vegetable shortening, clear vanilla, 1/2 teaspoon butter flavoring for pure white icing and stiffer consistency.

Add 2 more tablespoons milk or corn syrup per recipe to thin for icing cake. Add more confectioners sugar or chill icing to stiffen.

Polynesian Wedding Cake Recipe

Ingredients & Directions
Bake at 350 degrees for 50-55 minutes. 3 eggs 2 c. sugar 8 oz. can crushed pineapple with juice 2 c. flour 3 tsp. cinnamon 2 tsp. baking soda 1 tsp. salt 2 c. grated carrots 1 c. shredded coconut 1 c. chopped nuts 1/2 c. raisins

Stir in given order - no mixer. Grease and flour 9 x 13 inch pan or 10 inch tube pan.

Cream Cheese Frosting:
3 c. confectioners' sugar
1 (3 oz.) pkg. cream cheese
1 tsp. vanilla
4 tbsp. butter

Frosting Procedure:
Beat all together.

Mexican Wedding Cake Recipe

2 eggs
2 c. sugar
2 c. flour
2 tsp. vanilla
2 tsp. baking soda
1 (20 oz.) can undrained crushed pineapple
1 c. chopped pecans or walnuts

Cooking Directions
Mix eggs and sugar. Add remaining ingredients. Bake at 375 degrees for 35 to 40 minutes in a 9"x13" greased and floured pan.

For Icing:
6 oz. (1 1/2 sticks) butter
1 c. powdered sugar
8 oz. soft cream cheese
2 tsp. vanilla

Icing Procedure:
Spread on cool cake.

Italian Wedding Cake Recipe


1 tsp. baking soda
1 c. buttermilk
1/2 c. butter
1/2 c. shortening
2 c. sugar
5 eggs, separated
1 tsp. vanilla extract
2 c. flour
1 c. angel-flake coconut
1 c. chopped walnuts

Cooking Directions
Dissolve baking soda in buttermilk and set aside. Cream butter and shortening; add sugar and beat until creamed. Add egg yolks and mix thoroughly. Stir in vanilla. Alternately add flour and buttermilk-baking soda mixture to butter mixture. Stir in coconut and chopped walnuts.

Beat egg whites until stiff and fold into cake batter. Turn batter into three greased and floured 9-inch cake pans or one 13x9x2-inch pan. Bake at 350 degrees for 30 minutes or until done. Cool on wire racks.

For Cream Cheese Icing:
1/2 c. butter
1 (8 oz.) pkg. cream cheese
1 (1 lb.) box confectioners sugar
1 tsp. vanilla
Chopped walnuts for garnish

Icing Procedure:
Cream butter and cream cheese together until well blended. Add confectioners sugar and vanilla; mix until thoroughly creamed. Frost cake and sprinkle top with chopped walnuts.

Hawaiian Wedding Cake Recipe

2 c. flour
2 c. sugar
2 eggs
1 c. coconut
1 tsp. baking soda
1 (20 oz.) can crushed pineapple
1 c. chopped macadamia nuts

Cooking Directions
Mix all ingredients well by hand. Pour into 13x9 inch ungreased pan and bake at 350 degrees for 40 minutes. Let cool completely before icing.

For Wedding Cake Icing:
1 (8 oz.) pkg. cream cheese
2 tsp. vanilla
1/2 c. confectioners' sugar
1 stick butter

Mix all ingredients with hand mixer. Ice cooled cake.

Chocolate Lava Cake Recipe

10 oz (280 g) bittersweet chocolate (70% cocoa)
4/5 cup (180 g) butter
8 eggs
1+¼ cup (275 g) sugar
1+¼ cup (140 g) all-purpose flour

Cooking Directions
Preheat oven to 350 deg F (Gas mark 4 or 180 deg C). Grease 10 large muffin tins or cups; paper muffin bake cups can also be used. Break the chocolate into small pieces and melt it with butter over hot water. Beat the eggs with sugar and mix with flour. Slowly fold in the melted butter and chocolate. Bake at 350 degrees for only 8-12 minutes; the outer part should be cooked and the inner part liquid.

The Chocolate Lava Cakes may be served hot on its own or with custard, whipped cream, ice cream and / or berries. The Lava Cakes may be dusted with icing sugar. If your Lava Cakes stick to the tin/cup after baking, you should try lining the tins/cups with aluminum foil and grease the lined tins/cups well before use. You can also use paper muffin bake cups.

You may use pudding/souffle cups instead of muffin cups and serve the Lava Cakes in the cups in order to avoid the difficulty of removing the Lava Cakes from the muffin cups.

You may add two tablespoons of orange liqueur and finely grated rind of one orange. This gives a delicious orange-chocolate flavor.

You may try adding some ground cinnamon and nutmeg or cloves to the chocolate and butter mixture.

You may add some mint flavoring.

You may add a little coffee essence to mixture.

Place moulds in freezer then brush with melted butter to give a thin even coating. Use cocoa powder to "flour" the molds so when you turn out the Lava Cakes there is no white flour marks.

Serving suggestion: serve with an orange and star anise ice cream.

Yield: 10 servings

Black Forest Cake Recipe

½ cup (110 g) butter, softened
1+¼ cup (275 g) sugar
2 eggs
1+¼ cup (140 g) all-purpose flour
½ cup (50 g) unsweetened cocoa powder, natural
½ teaspoon baking powder
1 teaspoon baking soda
1 teaspoon vanilla extract
¾ cup (1.8 dl) buttermilk

For filling
¼ cup Kirschwasser (Kirsch/cherry brandy), optional
2 cans (14 oz or 400 g) cherry pie filling or pitted cherries
3 cups (7.2 dl) heavy whipping cream, chilled
¼ cup confectioners' sugar
Milk chocolate curls or shavings, for garnish
Maraschino cherries or sweet cherries, for garnish (optional)

Cooking Directions
Preheat oven to 350 deg F (Gas mark 4 or 180 deg C).
Line a 9 inch (23 cm) cake pan with greaseproof or other non-stick paper.
With an electric mixer, beat the softened butter with sugar until white and fluffy.
Add one egg at a time, mix well between each egg.
Add sifted flour, cocoa powder, baking powder, baking soda, and buttermilk, and mix until the batter is smooth.
Transfer to a cake pan and bake at 350 degrees just until set in the middle, approximately 45-60 minutes. A wooden pick inserted in center should come out with just a few moist crumbs on it. Do not over-bake!
When cake is cool, use a long serrated knife to cut the cake horizontally into 3 equal layers. It is easier to cut if kept in a refrigerator for a few hours before cutting.
Drain cherry pie filling in a colander to remove most of the thickened juices.
Beat the whipping cream with confectioners' sugar until it thickens.
Using a vegetable peeler, shave chocolate; refrigerate until the cake is assembled.
Sprinkle each layer of the cake with Kirschwasser.
Place one cake layer on a serving plate.
Spread about one fifth of the whipped cream on the layer, and strew half of the cherries on top of the whipped cream.
Add the second cake layer.
Spread one fifth of the whipped cream on the second layer and the remaining cherries on top.
Add the third cake layer.
Spread one fifth of the whipped cream on top and one fifth on the sides. Gently press chocolate curls on the sides and/or on top of the cake.

You may substitute the cherry pie filling with cherry jam. In that case spread first the jam on the cake layers, then whipped cream on top.
You may use three cake tins intead of one. In that case the baking time must be shortened.
If cake flour is used, the cake comes out much fluffier.

Yield: 12 servings

Chocolate Citrus Tart Recipe

Ingredients for the tart dough (for 2 tarts)
½ cup (110 g) butter, softened
½ cup (100 g) sugar 2 cups (230 g) all-purpose flour
1 egg
2 tablespoons unsweetened cocoa

Ingredients for the citrus filling
2 cups (440 g) granulated sugar
4 large eggs
½ cup (1.2 dl) orange juice
¼ cup (0.6 dl) lemon juice
Grated peel of 2 oranges
3 tablespoons all-purpose flour
1 teaspoon baking powder

Ingredients for the chocolate frosting
½ cup (1.2 dl) heavy cream or whipping cream
7 oz (200 g) semisweet chocolate (40-50% cocoa)

Cooking Directions
Line the bottom of a springform pan of 9 inches (23 cm) diameter with greaseproof or other non-stick paper and grease the sides of the pan.
Using an electric mixer, cream the softened butter and sugar. Add flour and cocoa powder, and finally the egg. Reserve in the fridge for a few hours or more.
Preheat oven to 350 deg F (Gas mark 4 or 180 deg C).
Using your fingers, pat down half of the tart dough into the bottom of the springform pan (not the sides); keep the rest frozen until next time.
Bake at 350 degrees for about 7 minutes.
For the filling, mix sugar and egg for 2-3 minutes with an electric mixer.
Add lemon juice, orange juice, grated orange peel, flour and baking powder, and mix well.
Transfer to the springform and bake at 250 deg F for about 30 to 40 minutes. A wooden pick inserted in center should come out clean.
Using a knife, loosen carefully the cake from the sides of the springform pan. Let the tart cool to room temperature in the pan.
For the chocolate frosting, heat the cream almost to a boil, add chopped chocolate, and stir until smooth. Let it cool until it thickens.
Spread the chocolate frosting evenly on top and sides of the tart.

Instead of lemon, you may use 2 limes and grated lime peel, and reduce the amount of orange peel accordingly.

Yield: 10 servings

Tuesday, January 5, 2010

Pumpkin Spice Ghost Cake Recipe

Halloween Cake Recipe

Surprise your trick-or treaters with this hauntingly-good pumpkin spice cake with a rich cream cheese frosting.

1 (18.25-ounce) package spice or carrot cake mix
1 cup LIBBY'S® 100% Pure Pumpkin
3 large eggs
1/3 cup water
3 tablespoons vegetable oil
1 teaspoon pumpkin pie spice

Cream Cheese Frosting:
2 (3-ounce) packages cream cheese, softened
2 tablespoons butter or margarine, softened
5 1/2 teaspoons vanilla extract
4 cups powdered sugar

*Black string licorice, NESTLÉ RAISINETS Milk Chocolate-Covered Raisins and Halloween candy corn (optional)

1. FOR CAKE: Preheat oven to 350ºF (175ºC). Grease and flour two 8 or 9-inch-round cake pans.

2. COMBINE: cake mix, pumpkin, eggs, water, vegetable oil and pumpkin pie spice in large mixer bowl until moistened. Beat for 2 minutes or until thoroughly mixed. Pour batter into prepared pans.

3. BAKE: for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely. Frost with Cream Cheese Frosting.

4. FOR CREAM CHEESE FROSTING: Beat cream cheese, butter and vanilla extract in small mixer bowl until light and fluffy. Gradually beat in sugar. Spread layers and on top and side of cake.

5. TO GARNISH: licorice strings into ghost shapes; press into side of frosted cake. Use Raisinets for eyes. Arrange candy corn between ghosts on side and around top edge of frosted cake.

Makes 12 servings.

Lemon-Berry Wedding Cake Recipe


 For cake:

 13 large eggs
 5 1/2 cups sugar
 2 2/3 cups vegetable oil
 2 2/3 cups part-skim ricotta cheese (about 21 ounces)
 1/4 cup orange juice
 1/4 cup grated lemon peel (from about 8 lemons)
 3 tablespoons orange liqueur
 2 1/2 tablespoons fresh lemon juice
 1 tablespoon vanilla extract
 8 3/4 cups all purpose flour
 2 tablespoons baking powder
 1 teaspoon salt

For lemon filling:

5 large eggs
1 1/4 cups unsalted butter, room temperature
1 1/4 cups sugar
3/4 cup fresh lemon juice (from about 5 lemons)
1 tablespoon grated lemon peel
3 cups chilled whipping cream
6 tablespoons sugar

For lemon syrup:

1 1/2 cups water
3/4 cup fresh lemon juice
3/4 cup sugar

For preliminary assembly:

1 8-inch-diameter cardboard cake round
3 1/2 cups fresh raspberries, about three 6-ounce baskets
3 1/2 cups fresh small blackberries or boysenberries, about three 6-ounce baskets
1 12-inch-diameter cardboard cake round

For frosting:

11 large egg yolks
3 1/4 cups plus 7 tablespoons sugar
1 cup plus 2 tablespoons milk (do not use low-fat or nonfat)
1 1/2 tablespoons grated lemon peel
1 tablespoon vanilla extract
3 pounds unsalted butter, cut into large pieces, room temperature
3/4 cup water
7 large egg whites

For final assembly and decoration:

3 12-inch-long, 1/4-inch-diameter wooden dowels
1 3-foot long peach and/or cream colored ribbons
2 4-foot-long peach and/or cream-colored ribbons
Assorted nonpoisonous flowers (such as roses, freesias, and tulips)


Make cake:
Position rack in center of oven and preheat to 350°F. Butter bottom of 12-inch-diameter cheesecake pan(not springform) with 3-inch-high sides and removable bottom. Line bottom of pans with parchment paper.

Beat eggs, sugar, and oil in large bowl of heavy-duty mixer and medium-low speed 5 minutes. Increase speed to medium and beat until mixture is very thick and falls in heavy ribbon when beater is lifted, about 5 minutes. Whisk cheese, orange juice, lemon peel, liqueur, lemon juice, and vanilla in medium bowl until well blended. Add cheese mixture to egg mixture; beat at low speed until just blended. Transfer to extra-large bowl (at least 6-quart capacity). Sift flour, baking powder, and salt into large bowl. Sift dry ingredients over batter in 5 additions, whisking to blend after each addition. Transfer about 11 cups batter to 12-inch prepared pan and about 5 cups batter to 8-inch prepared pan (batter should be of equal depth in both pans).

Bake cakes until golden brown in firm (tops may crack) and tester inserted into center comes out clean, rotating pans occasionally for even baking and covering loosely with foil if browning too quickly; about 1 hour 30 minutes. Transfer to racks; cool completely.

Make lemon filling:
Whisk eggs to blend in medium bowl. Combine butter, 1 1/4 cups sugar, lemon juice, and peel in heavy medium saucepan. Stir over medium heat until butter melts, sugar dissolves and mixture comes to a boil. Gradually whisk lemon mixture into eggs. Return to same pan. Stir over medium heat until curd thickens and just begins to bubble, about 3 minutes. Strain curd into large bowl. Chill until cold and thick, stirring occasionally, about 4 hours.

Beat cream and 6 tablespoons sugar in medium bowl until firm peaks form. Fold into curd in 4 additions. Chill filling until very cold, about 2 hours.

Make lemon syrup:
Stir all ingredients in heavy medium saucepan over medium heat until sugar dissolves. Increase heat; bring to boil. Chill syrup until cold, about 1 hour. (Cakes, filling, and syrup can be made 1 day ahead. Cover cakes; store at room temperature. Cover filling and syrup; keep refrigerated.

Make preliminary assembly:
Cut around sides of cakes to loosen. Push up pan bottoms, releasing cakes from pan. If necessary, cut between parchment and pan bottoms to loosen cakes. Invert cakes onto surface. Peel off parchment. Wash and dry pans and reassemble.

Using long serrated knife, cut off doomed top of 8-inch cake to level. Cut cake horizontally into 3 equal layers. Place bottom cake layer, cut side up, on 8-inch cardboard. Place cake on cardboard back into pan. Brush bottom layer with 1/4 cup lemon syrup. Spread with 1 1/2 cups lemon filling. Sprinkle with 1 1/2 cups raspberries. Place top cake layer atop raspberries; press cake lightly to compact. Brush with 1/4 cup syrup. (Assembled cake may be higher than pan sides.) Cover tightly with plastic wrap.

Using long serrated knife, cut off doomed top of 12-inch cake to level. Cut cake horizontally into 3 equal layers. Place bottom layer, cut side up, on 12-inch cardboard. Place cake on cardboard back into pan. Brush with 1/2 cup lemon syrup. Spread with 3 cups lemon filling. Sprinkle with 2 cups raspberries. Using 10- or 11-inch diameter tart pan as aid, slide top layer onto raspberries. Press cake lightly to compact. Brush with 1/2 cup syrup. (Assembled cake may be higher than pan sides.) Cover tightly with plastic wrap. Refrigerate both cakes overnight.

Make frosting:
Whisk yolks and 1 cup plus 2 tablespoons sugar in large bowl to blend. Bring milk and lemon peel just to boil in heavy large saucepan. Gradually whisk hot milk into yolk mixture. Return to same saucepan. Stir custard over medium heat until thick, about 3 minutes ( do not allow custard to boil). Strain custard into extra-large (6-quart) metal bowl; add vanilla extract. Using handheld electric mixer, beat custard until custard lightens and custard cools to room temperature, about 15 minutes. Gradually add butter; beat until well blended, scraping down sides of bowl often. (If buttercream appears curdled at any time, place bowl directly over heat for several seconds. Remove from heat and beat well; repeat warming and beating as necessary to achieve smooth texture). Set buttercream aside at room temperature.

Stir 2 1/4 cups sugar and 3/4 cup water in heavy medium saucepan over medium heat until sugar dissolves. Attach clip-on candy thermometer to side of pan. Increase heat and boil syrup without stirring until thermometer registers 240°F, occasionally brushing down sugar crystals from sides of pan with wet pastry brush, about 7 minutes.

Meanwhile, beat egg whites in large bowl of heavy-duty mixer until stiff but not dry. Gradually add 5 tablespoons sugar and beat until firm glossy peaks form. Gradually beat hot sugar syrup into egg whites. Continue to beat 2 minutes longer. Place bowl of meringue into larger bowl filled with ice and water. Using handheld electric mixer with clean beaters, continue to beat until meringue cools to room temperature, about 10 minutes. Gradually add meringue to buttercream, beating until well blended.

Cut around all sides of 8-inch cake. Push up pan bottom, releasing cake from pan. Remove pan bottom, leaving cake on cardboard base. If desired, place cake on revolving cake stand. Using offset spatula, spread thin layer of frosting (about 2 1/3 cups) over top and sides of cake to anchor crumbs. Refrigerate cakes on their cardboard bases until frosting is firm, about 1 hour.

Spread enough frosting (about 1 1/2 cups) over top and sides of 8-inch cake to coat. Spread enough frosting (about 3 cups) over tops and sides of 12-inch cake to coat. Dip large offset spatula into very hot water to warm blade; wipe dry. Run spatula over sides and tops of cakes, warming spatula repeatedly as necessary, until frosting is smooth. Using pastry bag fitted with small plain round tip, pipe border of small frosting dots around top edge of each cake. Refrigerate both cakes uncovered on their cardboard bases until frosting hardens, about 4 hours. (Once frosting is hardened, cakes can be wrapped in plastic and refrigerated up to two days or double-wrapped with plastic and frozen up to two weeks. Before continuing with recipe, thaw wrapped frozen cakes overnight in refrigerator.)

Final assembly and decoration:
Insert 1 dowel straight down into center of 12-inch cake to cardboard base. Mark dowel about 1/4 inch above top of frosting. Remove dowel and cut with serrated knife at marked point. Cut 2 more dowels to same length. Press 3 cut dowels into cake, positioning about 3 1/2 inches inward from cake on platter. Using large metal spatula as aid, place 8-inch cake on its cardboard atop dowels in 12-inch cake, centering carefully.

Wrap 3-foot long ribbons around base of 8-inch cake; cut to fit with slight overlap. Press ribbons gently into frosting to adhere. Wrap 4-foot long ribbons around base of 12 inch cake; cut to fit with slight overlap. Press ribbons gently into frosting to adhere.

To serve:
Transfer 8-inch cake to work surface; cut cake into 16 slices. Remove dowels from 12-inch cake. Staring 2 inches inward from edge and inserting knife straight down, cut 8-inch-diameter circle in center of cake. Cut outer portion of cake into 16 slices. Cut middle portion of cake into 8 slices. Cut inner 4-inch portion of cake into 4 wedges. Serve cake.

We Are Back..

Happy New Year!!!

It has been a long time but now We Are Back. As always, we have what you need from baking to frosting, from topping to decoration and everything in betweeen. This year I am going to tell you some very interesting cake recipes, of all sort & all type. That will include lots and lots of delicious and easy cake recipes including:
cake mix recipes, birthday cake recipes, wedding cake recipes, cake recipes of chocolate, red velvet cake recipes, healthy cake recipes and much much more..

This year the cake blog is bringing up the recipes you will definitely admire & enjoy.
Stay in touch, I will be looking forward to your feedback.

Happy Caking.. :)
"The Cake Blog"