Here's a link to several that you can choose from. I sorted them by highest rating to lowest rating. Hope this helps!
http://www.recipezaar.com/recipes.php?q[鈥?/a>
Monday, November 21, 2011
I love to bake chocolate cakes... my question is, how do i make a moist cake out of an ordinary recipe?
make a simple syrup using equal parts of sugar and water, heat water until sugar dissolves, and let cool. once cool, apply syrup to each layer of cake using a basting/marinating brush. Then ice your cake as your normally would. the simple syrup will keep your cake nice and moist, and will extend the life of the cake as well. you can also add other things to the syrup to enhance the flavor of the cake, like a banana liquor or a rum.
good luck!I love to bake chocolate cakes... my question is, how do i make a moist cake out of an ordinary recipe?
Try this recipe - it's the best chocolate cake I've ever tasted (or made!)
10 ozs SR flour
1/2 tsp salt
3 level tablespoons cocoa
6ozs caster sugar
1 level tsp bicarb
1/2 pint of milk
1/4 pint corn oil
3 level tablespoons golden syrup
1/2 tsp vanilla essence
I add one egg
Oven 180, gas 4
grease and line two 8'' tins line with greaseproof paper
Sift flour, salt,cocoa, sugar in a bowl, make a well
Dissolve bicarb in 1 tablespoon of milk and pour into the flour with
remaining milk, oil, syrup, vanilla essence (and egg) and beat well to make
a smooth batter
Pour into the tins and bake for 40 mins. Cool on a rack
Icing two and a half ounces of marg, 4 level tablespoons cocoa- melt
together
8 ozs icing sugar
3 tablespoons hot milk, 1 teaspoon vanilla essence---- stir into melted
mixture and ice cakeI love to bake chocolate cakes... my question is, how do i make a moist cake out of an ordinary recipe?
I'm a complete chocoholic and one of my favorite things to do is add chocolate pudding to my cake batter. By pudding I do in fact mean the ready made stuff and as long as you get the one on the shelf and not the refrigerated section you can still store the cake at room temperature. It makes it moist and a little richer.
Try this simple but amazing trick. Where the recipe calls for water, substitute a nice sweet fruit wine. I have found raspberry works best. Gives the cake a slight fruit flavor and they are super moist. You will have people begging for the recipe. And don't worry, the alcohol bakes off so no one will get drunk.
Add butter instead of oil or one more egg to make it fluffy. If you think it needs a 1/4 of water then add some as well. Also for like German Chocolate cake add coke or Dr.Pepper in the place of water. It should do the same for just chocolate as well. You can do a white cake with 7-up and make a 7-up cake which is really yummy!
I add a 1/2 cup of sour cream and 1 cup of chocolate chips to my chocolate cake. Always moist and chocolately. Drizzle with chocolate icing and sprinkle with slivered almonds. mmmmmm
Use milk instead of water for the recipe, it doesnt alter the flavour but they make some mean cakes! ~ ~I work in the hospitality industry.
Save a cake for me!!
I use honey to replace half of sugar.mac rvd
good luck!I love to bake chocolate cakes... my question is, how do i make a moist cake out of an ordinary recipe?
Try this recipe - it's the best chocolate cake I've ever tasted (or made!)
10 ozs SR flour
1/2 tsp salt
3 level tablespoons cocoa
6ozs caster sugar
1 level tsp bicarb
1/2 pint of milk
1/4 pint corn oil
3 level tablespoons golden syrup
1/2 tsp vanilla essence
I add one egg
Oven 180, gas 4
grease and line two 8'' tins line with greaseproof paper
Sift flour, salt,cocoa, sugar in a bowl, make a well
Dissolve bicarb in 1 tablespoon of milk and pour into the flour with
remaining milk, oil, syrup, vanilla essence (and egg) and beat well to make
a smooth batter
Pour into the tins and bake for 40 mins. Cool on a rack
Icing two and a half ounces of marg, 4 level tablespoons cocoa- melt
together
8 ozs icing sugar
3 tablespoons hot milk, 1 teaspoon vanilla essence---- stir into melted
mixture and ice cakeI love to bake chocolate cakes... my question is, how do i make a moist cake out of an ordinary recipe?
I'm a complete chocoholic and one of my favorite things to do is add chocolate pudding to my cake batter. By pudding I do in fact mean the ready made stuff and as long as you get the one on the shelf and not the refrigerated section you can still store the cake at room temperature. It makes it moist and a little richer.
Try this simple but amazing trick. Where the recipe calls for water, substitute a nice sweet fruit wine. I have found raspberry works best. Gives the cake a slight fruit flavor and they are super moist. You will have people begging for the recipe. And don't worry, the alcohol bakes off so no one will get drunk.
Add butter instead of oil or one more egg to make it fluffy. If you think it needs a 1/4 of water then add some as well. Also for like German Chocolate cake add coke or Dr.Pepper in the place of water. It should do the same for just chocolate as well. You can do a white cake with 7-up and make a 7-up cake which is really yummy!
I add a 1/2 cup of sour cream and 1 cup of chocolate chips to my chocolate cake. Always moist and chocolately. Drizzle with chocolate icing and sprinkle with slivered almonds. mmmmmm
Use milk instead of water for the recipe, it doesnt alter the flavour but they make some mean cakes! ~ ~I work in the hospitality industry.
Save a cake for me!!
I use honey to replace half of sugar.
Need a good recipe for lemon and poppy seed cake please?
lemon and poppyseed cake
Lemon %26amp; Poppy Seed Cake
(Adapted from The Cake Book by Tish Boyle)
200g sifted cake flour
1/4 tsp baking powder
1/4 tsp salt
3 tbsp poppy seeds
227g unsalted butter, softened
240g granulated sugar
4 large eggs, at room temperature
1 tbsp lemon zest
1 tsp vanilla extract
1/3cup heavy cream
For the syrup:
1/3 cup sugar
1/4 cup water
1/3 cup freshly squeezed lemon juice
1. Preheat oven to 150 degrees C. Grease the bottom and sides of a loaf tin and dust with flour.
2. Sift the flour, baking powder and salt into a bowl. Add the poppy seeds and whisk to combine.
3. In the bowl of an electric mixer, beat the butter with a paddle attachment till it is very creamy, about 2 mins.
4. Add the sugar and beat at medium-high speed until very light, about 4 mins.
5. Add the eggs, one at a time, beating well after each addition.
6. Beat in the lemon zest and vanilla extract.
7. Add the flour at low speed in three additions, alternating it with the cream in two additions. Mix only until the flour is incorporated.
8. Scrape the batter into the prepared pan and smooth the top.
9. Bake for about an hour or until a skewer inserted comes out clean.
10. Remove the pan from the oven and let it cool on a wire rack for 10 mins.
11. While the cake is cooling, make the syrup.
12. Combine the water and sugar in a small saucepan and cook over medium heat till the sugar dissolves.
13. Remove from the heat and stir in the lemon juice.
14. Poke the cake all over at 1-inch intervals with a bamboo skewer and then brush it with half the lemon syrup.
15. Let the cake stand for 5 mins, then invert the cake onto the wire rack and poke the bottom all over with the skewer.
16. Brush the bottom and sides of the cake with the remaining syrup.
17. Turn the cake upright on the rack and let cool completely.Need a good recipe for lemon and poppy seed cake please?
Lemon Poppy Seed Dessert Cake --
.INGREDIENTS
1 (18.25 ounce) package lemon cake mix
1 (3.4 ounce) package instant vanilla pudding mix
4 eggs
3/4 cup vegetable oil
1 1/4 cups water
1/2 cup poppy seeds
1 (21 ounce) can lemon pie filling
1 (3.4 ounce) package instant lemon pudding mix
1 cup milk
1 (8 ounce) container frozen whipped topping, thawed
..DIRECTIONS
1.Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
2.In a large bowl, stir together cake mix and vanilla pudding mix. Make a well in the center and pour in eggs, oil water and poppy seeds. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan.
3.Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely. Spread lemon pie filling over the cooled cake.
4.In a large bowl, mix instant lemon pudding with milk. Mix well and let stand about 5 minutes until fairly set. Fold in thawed whipped topping. Spread over pie filling. Refrigerate for at least 4 hours before serving.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^鈥?br>
Poppy Seed Lemon Cake --
.INGREDIENTS
1/4 cup butter, softened
1 cup packed brown sugar
2 eggs
4 egg whites
1 cup fat-free plain yogurt
1/4 cup canola oil
2 tablespoons lemon juice
3 1/2 cups all-purpose flour
2 tablespoons grated lemon peel
4 teaspoons poppy seeds
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup fat-free milk
GLAZE:
1 cup confectioners' sugar
2 1/2 tablespoons lemon juice
1/2 teaspoon poppy seeds
..DIRECTIONS
1.Coat a 10-in. fluted tube pan with nonstick cooking spray and dust with flour; set aside. In a large mixing bowl, beat butter and brown sugar until crumbly, about 2 minutes. Add eggs and egg whites, one at a time, beating well after each addition. Beat in the yogurt, oil and lemon juice. Combine the flour, lemon peel, poppy seeds, baking powder, baking soda and salt; add to the creamed mixture alternately with milk. Pour into prepared pan.
2.Bake at 350 degrees F for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before inverting onto a wire rack. Cool 10 minutes longer. Place rack on waxed paper. For glaze, combine confectioners' sugar and lemon juice; brush over warm cake. Sprinkle with poppy seeds. Cool completely before cutting.Need a good recipe for lemon and poppy seed cake please?
Moist Lemon Poppy Seed Cake
INGREDIENTS (Nutrition)
2 1/4 cups cake flour
1 1/8 cups white sugar
1 teaspoon salt
1 1/2 tablespoons lemon zest
4 1/2 tablespoons poppy seeds
1 1/3 cups unsalted butter, softened
5 eggs
3/4 cup white sugar
3/4 cup lemon juice
Add to Recipe Box
My folders:
Add to Shopping List
Customize Recipe
Add a Personal Note
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 x 5 inch loaf pan.
Sift together the flour, 1 cup plus 2 tablespoons white sugar and salt. Then mix in the lemon peel, poppy seeds and butter. Beat in the eggs, one at a time, beating well after each addition. Pour batter into the prepared pan.
Bake at 350 degrees F (175 degrees C) for 1 hour and 15 minutes or until a toothpick inserted in the center comes out clean.
In a saucepan over low heat; cook 3/4 cup white sugar and the lemon juice until stirring until sugar is dissolved. Let cool to just warm or to room temperature.
Remove the cake from the oven and place the pan on a wire rack-place a cookie sheet underneath this rack. Prick the top of the cake several times with a toothpick. Brush the top of the cake with the warm or room temperature syrup, allowing lots of the syrup to run down and soak into the sides and bottom of the cake. Cool slightly in the pan before removing the cake to the wire rack to cool completely. When completely cooled, wrap the cake in foil or plastic freezer wrap and let the cake rest at least one day before serving to your guests
For a short cut, do the following
Prepare a Duncan Hines Butter recipe Cake mix, alter with the following
Add the zest of one lemon and juice reduce water by 2 tablespoons, add 2 tsp poppy seed
Or use the Duncan Hines Lemon Supreme Cake mix and add poppy seed to your batter.
Easy Lemon Poppy Seed Cake
One 18-1/4 ounce Yellow Cake Mix (sometimes, for extra flavor, I use a lemon cake mix)
One 4-serving size Instant Lemon Pudding Mix
4 eggs
1 cup water
1/2 cup vegetable oil
4 tablespoons poppy seeds
Juice and zest of 1 lemon
Preheat oven to 350 degrees. Grease and flour a Bundt pan. Combine dry cake mix and dry pudding mix. Add eggs, water and oil and stir until well blended. Stir in poppy seeds, lemon zest and juice. Pour mix into Bundt pan. Bake for 45 minutes at 350 degrees F. If top of cake looks wet after that time, turn oven off and let it bake a few more minutes. Remove cake from oven and let it cool at room temperature for 15-20 minutes, then invert into serving plate. When completely cool, sift powdered sugar over the top, OR make a simple glaze and let it dribble over the cake.
LEMON POPPYSEED COFFEE CAKE
2 c. bisquick
1 c. milk
1/4 c. poppyseeds
1/4 c. vegetable oil
2 eggs
1 pkg (3 1/2 oz.) dry lemon instant pudding mix
Beat ingredients for 30 seconds. Spread in greased 9 x 9 pan and bake 30 to 35 minutes at 350 degrees. Cook 10 minutes.
Glaze:
2/3 c. powdered sugar
3 to 4 tsp. lemon juice
Mix together until smooth and drizzle on cake. Serve. Very good warm.
LEMON AND POPPYSEED POUND CAKE
3 c. flour
2 c. sugar
1/4 c. poppyseed
1 c. butter, softened
1 c. buttermilk
4 eggs
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. vanilla
5 tsp. lemon peel
GLAZE:
1 c. powdered sugar
1-2 tbsp. lemon juice
Heat oven to 325 degrees. In large mixing bowl combine all cake ingredients. Beat at low speed scraping bowl often; until all ingredients are moistened. Beat at high speed for 2 minutes. Pour into greased and floured Bundt pan or tube pan. Bake 55-60 minutes. Cool 10 minutes, then remove from pan.
In small bowl mix glaze ingredients together until smooth and drizzle on to cooled cake.
Buttermilk: 1 tablespoon vinegar plus enough milk to equal 1 cup. May be substituted for 1 cup buttermilk.
LEMON POPPYSEED CAKE-BREAD
1 box lemon cake mix
1 pkg. lemon instant pudding
4 eggs
1/3 c. poppy seeds
1 c. water
1/2 c. oil
Mix all ingredients for 4 minutes. Pour into a greased and floured Bundt pan or 2 regular size loaf pans. Bake 40 minutes at 350 degrees.
GLAZE:
Mix following to drizzling consistency:
Powdered sugar
Butter, melted
Lemon peel grated for 1 lemon
Lemon juice from 1 lemon
Drizzle over cake.
Ingredients:
* One 18-1/4 ounce Yellow Cake Mix
* One 4-serving size Instant Lemon Pudding Mix
* 4 eggs
* 1 cup water
* 1/2 cup vegetable oil
* 4 tablespoons poppy seeds
* Juice and zest of 1 lemon
Preparation:
Preheat oven to 350 degrees. Grease and flour a Bundt pan. Combine dry cake mix and dry pudding mix. Add eggs, water and oil and stir until well blended. Stir in poppy seeds, lemon zest and juice. Pour mix into Bundt pan. Bake for 45 minutes at 350 degrees F. If top of cake looks wet after that time, turn oven off and let it bake a few more minutes. Remove cake from oven and let it cool at room temperature for 15-20 minutes, then invert into serving plate. When completely cool, sift powdered sugar over the top, OR make a simple glaze and let it dribble over the cake.
This site only has lemon poppy seed bread but is joined by a lot of other lemon recipes. If you love lemon like I do, thought you may want to keep this on hand. This particular site has the most scrumptious recipes with beautiful pictures and detailed instruction. Everything I have made from it has been out-of-this-world delicious. http://www.joyofbaking.com/LemonRecipes.鈥?/a>
Lemon %26amp; Poppy Seed Cake
(Adapted from The Cake Book by Tish Boyle)
200g sifted cake flour
1/4 tsp baking powder
1/4 tsp salt
3 tbsp poppy seeds
227g unsalted butter, softened
240g granulated sugar
4 large eggs, at room temperature
1 tbsp lemon zest
1 tsp vanilla extract
1/3cup heavy cream
For the syrup:
1/3 cup sugar
1/4 cup water
1/3 cup freshly squeezed lemon juice
1. Preheat oven to 150 degrees C. Grease the bottom and sides of a loaf tin and dust with flour.
2. Sift the flour, baking powder and salt into a bowl. Add the poppy seeds and whisk to combine.
3. In the bowl of an electric mixer, beat the butter with a paddle attachment till it is very creamy, about 2 mins.
4. Add the sugar and beat at medium-high speed until very light, about 4 mins.
5. Add the eggs, one at a time, beating well after each addition.
6. Beat in the lemon zest and vanilla extract.
7. Add the flour at low speed in three additions, alternating it with the cream in two additions. Mix only until the flour is incorporated.
8. Scrape the batter into the prepared pan and smooth the top.
9. Bake for about an hour or until a skewer inserted comes out clean.
10. Remove the pan from the oven and let it cool on a wire rack for 10 mins.
11. While the cake is cooling, make the syrup.
12. Combine the water and sugar in a small saucepan and cook over medium heat till the sugar dissolves.
13. Remove from the heat and stir in the lemon juice.
14. Poke the cake all over at 1-inch intervals with a bamboo skewer and then brush it with half the lemon syrup.
15. Let the cake stand for 5 mins, then invert the cake onto the wire rack and poke the bottom all over with the skewer.
16. Brush the bottom and sides of the cake with the remaining syrup.
17. Turn the cake upright on the rack and let cool completely.Need a good recipe for lemon and poppy seed cake please?
Lemon Poppy Seed Dessert Cake --
.INGREDIENTS
1 (18.25 ounce) package lemon cake mix
1 (3.4 ounce) package instant vanilla pudding mix
4 eggs
3/4 cup vegetable oil
1 1/4 cups water
1/2 cup poppy seeds
1 (21 ounce) can lemon pie filling
1 (3.4 ounce) package instant lemon pudding mix
1 cup milk
1 (8 ounce) container frozen whipped topping, thawed
..DIRECTIONS
1.Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
2.In a large bowl, stir together cake mix and vanilla pudding mix. Make a well in the center and pour in eggs, oil water and poppy seeds. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan.
3.Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely. Spread lemon pie filling over the cooled cake.
4.In a large bowl, mix instant lemon pudding with milk. Mix well and let stand about 5 minutes until fairly set. Fold in thawed whipped topping. Spread over pie filling. Refrigerate for at least 4 hours before serving.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^鈥?br>
Poppy Seed Lemon Cake --
.INGREDIENTS
1/4 cup butter, softened
1 cup packed brown sugar
2 eggs
4 egg whites
1 cup fat-free plain yogurt
1/4 cup canola oil
2 tablespoons lemon juice
3 1/2 cups all-purpose flour
2 tablespoons grated lemon peel
4 teaspoons poppy seeds
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup fat-free milk
GLAZE:
1 cup confectioners' sugar
2 1/2 tablespoons lemon juice
1/2 teaspoon poppy seeds
..DIRECTIONS
1.Coat a 10-in. fluted tube pan with nonstick cooking spray and dust with flour; set aside. In a large mixing bowl, beat butter and brown sugar until crumbly, about 2 minutes. Add eggs and egg whites, one at a time, beating well after each addition. Beat in the yogurt, oil and lemon juice. Combine the flour, lemon peel, poppy seeds, baking powder, baking soda and salt; add to the creamed mixture alternately with milk. Pour into prepared pan.
2.Bake at 350 degrees F for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before inverting onto a wire rack. Cool 10 minutes longer. Place rack on waxed paper. For glaze, combine confectioners' sugar and lemon juice; brush over warm cake. Sprinkle with poppy seeds. Cool completely before cutting.Need a good recipe for lemon and poppy seed cake please?
Moist Lemon Poppy Seed Cake
INGREDIENTS (Nutrition)
2 1/4 cups cake flour
1 1/8 cups white sugar
1 teaspoon salt
1 1/2 tablespoons lemon zest
4 1/2 tablespoons poppy seeds
1 1/3 cups unsalted butter, softened
5 eggs
3/4 cup white sugar
3/4 cup lemon juice
Add to Recipe Box
My folders:
Add to Shopping List
Customize Recipe
Add a Personal Note
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 x 5 inch loaf pan.
Sift together the flour, 1 cup plus 2 tablespoons white sugar and salt. Then mix in the lemon peel, poppy seeds and butter. Beat in the eggs, one at a time, beating well after each addition. Pour batter into the prepared pan.
Bake at 350 degrees F (175 degrees C) for 1 hour and 15 minutes or until a toothpick inserted in the center comes out clean.
In a saucepan over low heat; cook 3/4 cup white sugar and the lemon juice until stirring until sugar is dissolved. Let cool to just warm or to room temperature.
Remove the cake from the oven and place the pan on a wire rack-place a cookie sheet underneath this rack. Prick the top of the cake several times with a toothpick. Brush the top of the cake with the warm or room temperature syrup, allowing lots of the syrup to run down and soak into the sides and bottom of the cake. Cool slightly in the pan before removing the cake to the wire rack to cool completely. When completely cooled, wrap the cake in foil or plastic freezer wrap and let the cake rest at least one day before serving to your guests
For a short cut, do the following
Prepare a Duncan Hines Butter recipe Cake mix, alter with the following
Add the zest of one lemon and juice reduce water by 2 tablespoons, add 2 tsp poppy seed
Or use the Duncan Hines Lemon Supreme Cake mix and add poppy seed to your batter.
Easy Lemon Poppy Seed Cake
One 18-1/4 ounce Yellow Cake Mix (sometimes, for extra flavor, I use a lemon cake mix)
One 4-serving size Instant Lemon Pudding Mix
4 eggs
1 cup water
1/2 cup vegetable oil
4 tablespoons poppy seeds
Juice and zest of 1 lemon
Preheat oven to 350 degrees. Grease and flour a Bundt pan. Combine dry cake mix and dry pudding mix. Add eggs, water and oil and stir until well blended. Stir in poppy seeds, lemon zest and juice. Pour mix into Bundt pan. Bake for 45 minutes at 350 degrees F. If top of cake looks wet after that time, turn oven off and let it bake a few more minutes. Remove cake from oven and let it cool at room temperature for 15-20 minutes, then invert into serving plate. When completely cool, sift powdered sugar over the top, OR make a simple glaze and let it dribble over the cake.
LEMON POPPYSEED COFFEE CAKE
2 c. bisquick
1 c. milk
1/4 c. poppyseeds
1/4 c. vegetable oil
2 eggs
1 pkg (3 1/2 oz.) dry lemon instant pudding mix
Beat ingredients for 30 seconds. Spread in greased 9 x 9 pan and bake 30 to 35 minutes at 350 degrees. Cook 10 minutes.
Glaze:
2/3 c. powdered sugar
3 to 4 tsp. lemon juice
Mix together until smooth and drizzle on cake. Serve. Very good warm.
LEMON AND POPPYSEED POUND CAKE
3 c. flour
2 c. sugar
1/4 c. poppyseed
1 c. butter, softened
1 c. buttermilk
4 eggs
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. vanilla
5 tsp. lemon peel
GLAZE:
1 c. powdered sugar
1-2 tbsp. lemon juice
Heat oven to 325 degrees. In large mixing bowl combine all cake ingredients. Beat at low speed scraping bowl often; until all ingredients are moistened. Beat at high speed for 2 minutes. Pour into greased and floured Bundt pan or tube pan. Bake 55-60 minutes. Cool 10 minutes, then remove from pan.
In small bowl mix glaze ingredients together until smooth and drizzle on to cooled cake.
Buttermilk: 1 tablespoon vinegar plus enough milk to equal 1 cup. May be substituted for 1 cup buttermilk.
LEMON POPPYSEED CAKE-BREAD
1 box lemon cake mix
1 pkg. lemon instant pudding
4 eggs
1/3 c. poppy seeds
1 c. water
1/2 c. oil
Mix all ingredients for 4 minutes. Pour into a greased and floured Bundt pan or 2 regular size loaf pans. Bake 40 minutes at 350 degrees.
GLAZE:
Mix following to drizzling consistency:
Powdered sugar
Butter, melted
Lemon peel grated for 1 lemon
Lemon juice from 1 lemon
Drizzle over cake.
Ingredients:
* One 18-1/4 ounce Yellow Cake Mix
* One 4-serving size Instant Lemon Pudding Mix
* 4 eggs
* 1 cup water
* 1/2 cup vegetable oil
* 4 tablespoons poppy seeds
* Juice and zest of 1 lemon
Preparation:
Preheat oven to 350 degrees. Grease and flour a Bundt pan. Combine dry cake mix and dry pudding mix. Add eggs, water and oil and stir until well blended. Stir in poppy seeds, lemon zest and juice. Pour mix into Bundt pan. Bake for 45 minutes at 350 degrees F. If top of cake looks wet after that time, turn oven off and let it bake a few more minutes. Remove cake from oven and let it cool at room temperature for 15-20 minutes, then invert into serving plate. When completely cool, sift powdered sugar over the top, OR make a simple glaze and let it dribble over the cake.
This site only has lemon poppy seed bread but is joined by a lot of other lemon recipes. If you love lemon like I do, thought you may want to keep this on hand. This particular site has the most scrumptious recipes with beautiful pictures and detailed instruction. Everything I have made from it has been out-of-this-world delicious. http://www.joyofbaking.com/LemonRecipes.鈥?/a>
Is there a way so I can change this recipe into a cake instead of cupcakes?
http://www.cooks.com/rec/doc/0,176,131180-245194,00.htmlIs there a way so I can change this recipe into a cake instead of cupcakes?
I would go ahead and try it in a 9x13 cake pan and bake at the same temperature and time. Just check the center with a tooth pick, if it comes out clean it is done. If not, then only bake for five minutes extra at a time until your tooth pick test comes out clean. I would honestly use 1 cup of buttermilk in your recipe instead of water. It makes for a much moister cake. Also try sifting your dry ingredients together first before adding the wet ingredients. If you find this cake crumbles to much add an egg or two.Is there a way so I can change this recipe into a cake instead of cupcakes?
Absolutely! By the sound of the recipe, I'm guessing the batter will fit in an 8x8 inch pan but don't quote me on that. Just bake it for longer, try 35-45 minutes (Although I would suggest around 45. I don't know how your oven works, though) and check every now and then to see if the cake is ready or not.
ya just use cake tin thats not to deep as it might not cook right, cook for longer to,to test if its cook just use a needle or fork and stick into the middle of the cake and if it comes out clean its cooked:) but remember the heat from the cake will continue to cook it...nothing worse than dry cake:)
Yeah, obviously just pour it into a different pan. But that does change the baking time. You'll need to leave it in a bit longer. If you're nervous about burning it, lower the temp to 325, and just bake it till a toothpick inserted in the middle comes out clean.
Instead of putting the batter in cupcake tins put it in a cake tin or two for layers and bake.
cant u just put it in a cake baking dish instead of cup cake tins ? ?
not a baker as u can probably tell
I would go ahead and try it in a 9x13 cake pan and bake at the same temperature and time. Just check the center with a tooth pick, if it comes out clean it is done. If not, then only bake for five minutes extra at a time until your tooth pick test comes out clean. I would honestly use 1 cup of buttermilk in your recipe instead of water. It makes for a much moister cake. Also try sifting your dry ingredients together first before adding the wet ingredients. If you find this cake crumbles to much add an egg or two.Is there a way so I can change this recipe into a cake instead of cupcakes?
Absolutely! By the sound of the recipe, I'm guessing the batter will fit in an 8x8 inch pan but don't quote me on that. Just bake it for longer, try 35-45 minutes (Although I would suggest around 45. I don't know how your oven works, though) and check every now and then to see if the cake is ready or not.
ya just use cake tin thats not to deep as it might not cook right, cook for longer to,to test if its cook just use a needle or fork and stick into the middle of the cake and if it comes out clean its cooked:) but remember the heat from the cake will continue to cook it...nothing worse than dry cake:)
Yeah, obviously just pour it into a different pan. But that does change the baking time. You'll need to leave it in a bit longer. If you're nervous about burning it, lower the temp to 325, and just bake it till a toothpick inserted in the middle comes out clean.
Instead of putting the batter in cupcake tins put it in a cake tin or two for layers and bake.
cant u just put it in a cake baking dish instead of cup cake tins ? ?
not a baker as u can probably tell
I need a good homemade recipe for lemon cake. Got one?
This is delicious:
Lemon Cake with Lemon Filling and Lemon Butter Frosting
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/2 cup butter
1 1/4 cups white sugar
3 eggs
1 teaspoon vanilla extract
1 cup milk
1 tablespoon grated lemon zest
1/2 cup fresh lemon juice
1 tablespoon cornstarch
6 tablespoons butter
3/4 cup white sugar
4 egg yolks, beaten
4 cups confectioners' sugar
1/2 cup butter, softened
2 tablespoons fresh lemon juice
1 teaspoon grated lemon zest
2 tablespoons milk
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 inch round pans. Mix together the flour, baking powder and salt. Set aside.
In a large bowl, cream together the butter and sugar until light and fluffy, about 5 minutes. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated.
Pour batter into prepared pans. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in pans on wire racks for 10 minutes. Then invert onto wire racks to cool completely.
To make filling: In medium saucepan, mix together 1 tablespoon lemon zest, 1/2 cup lemon juice and 1 tablespoon cornstarch until smooth. Mix in 6 tablespoons butter and 3/4 cup sugar, and bring mixture to boil over medium heat. Boil for one minute, stirring constantly. In small bowl, with a wire whisk, beat egg yolks until smooth. Whisk in a small amount of the hot lemon mixture. Pour the egg mixture into the sauce pan, beating the hot lemon mixture rapidly. Reduce heat to low; cook, stirring constantly, 5 minutes, or until thick (not to boil).
Pour mixture into medium bowl. Press plastic wrap onto surface to keep skin from forming as it cools. Cool to room temperature. Refrigerate 3 hours.
To make frosting: In large bowl, beat confectioners' sugar, 1/2 cup butter, 2 tablespoons lemon juice and 1 teaspoon lemon zest until smooth. Beat in milk, and increase speed and continue to beat until light and fluffy.
To assemble: With long serrated knife, split each cake layer in half horizontally, making 4 layers. Place 1 layer, cut side up, on a serving plate. Spread with half of the lemon filling. Top with another layer, and spread with 1/2 cup frosting. Add third layer, and spread with remaining half of the lemon filling. Press on final cake layer, and frost top and sides of cake with remaining frosting. Refrigerate cake until serving time.
serves 12.
=============
This one is also VERY delicious:
Creamy Lemon Cake
1 (18.25 ounce) package lemon cake mix
1 (3 ounce) package lemon flavored gelatin mix
1 cup boiling water
1 (8 ounce) container frozen whipped topping, thawed
1 (3 ounce) package instant lemon pudding mix
1 teaspoon vanilla extract
1 cup milk
Serves 12.
Prepare and bake cake mix according to package directions for a 9x13 inch pan. Poke holes in cake while still hot with the round handle of a wooden spoon. Make gelatin with only 1 cup of boiling water. Pour liquid gelatin over cake while hot. Cool cake completely.
Beat together whipped topping, pudding mix, milk and vanilla extract. Pour mixture over cooled cake and refrigerate until ready to serve.
============I need a good homemade recipe for lemon cake. Got one?
Triple layer lemon cake
1 cup butter, softened
4 eggs
2-1/3 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 cups sugar
2 teaspoons finely shredded lemon peel
2 tablespoons lemon juice
1 cup buttermilk or sour milk
1 cup purchased lemon curd
1 recipe Lemon Cream Cheese Frosting (see recipe below)
Lemon peel curls (optional)
Directions
1. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, grease and lightly flour three 9 x 1-1/2-inch round cake pans. Combine flour, baking powder, soda, and salt. Set aside.
2. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, lemon peel, and lemon juice; beat until well combined. Add eggs, 1 at a time, beating well after each. Add flour mixture and buttermilk or sour milk alternately to beaten mixture, beating on low speed after each addition just until combined. Pour into prepared pans.
3. Bake in a 350 degree F oven for 25 to 30 minutes or until a wooden toothpick comes out clean. Cool cakes in pans on wire racks for 10 minutes. Remove cakes from pans. Cool thoroughly on wire racks.
4. To assemble, place a cake layer on a cake plate. Spread with half of the Lemon Curd. Top with second layer; spread with the remaining Lemon Curd. Top with third layer. Frost top and sides with Lemon Cream Cheese Frosting. Cover and store cake in the refrigerator for up to 3 days. Let stand at room temperature for 30 minutes before serving. If desired, garnish with lemon peel curls. Makes 12 servings.
Lemon Cream Cheese Frosting: Finely shred 1 teaspoon lemon peel; set aside. In a medium mixing bowl combine two 3-ounce packages cream cheese, softened; 1/2 cup butter, softened; and 1 teaspoon lemon juice; beat with electric mixer on low to medium speed until light and fluffy. Gradually add 2 cups sifted powdered sugar, beating well. Gradually beat in 2-1/2 to 2-3/4 cups additional powdered sugar until spreading consistency. Stir in the lemon peel.
---
or
4 eggs, separated
1/3 cup lemon juice
1 teaspoon lemon zest
1 tablespoon butter
1 1/2 cups white sugar
1/2 cup sifted all-purpose flour
1/2 teaspoon salt
1 1/2 cups milk
DIRECTIONS
Beat together egg yolks, lemon juice, lemon rind, and butter or margarine until thick and lemon colored. Combine sugar, flour, and salt; add alternately with milk to the yolk mixture, beating well after each addition.
Beat egg whites until stiff. Blend egg whites into batter on low speed of electric mixer. Pour into 8 inch square baking dish.
Place a pan of hot water in the oven, and set the baking dish into the pan. Bake at 350 degrees F (175 degrees C) for 45 minutes.
----
Lemon Chiffon Cake
2 1/4 cups sifted cake flour
1 1/2 cups granulated sugar
1 tablespoon baking powder
1 teaspoon salt
1/2 cup vegetable oil
5 egg yolks
3/4 cup water
1 teaspoon vanilla extract
2 teaspoons finely grated lemon peel
1 cup egg whites (about 8 to 10)
1/2 teaspoon cream of tartar
Into a mixing bowl, sift flour, sugar, baking powder, and salt. Make a well in center. To the well, add oil, egg yolks, water, vanilla, and lemon peel. Beat until smooth and creamy. Combine egg whites with cream of tartar; beat to very stiff peaks. Pour egg yolk batter in a thin stream over entire surface of beaten egg whites, carefully cutting and folding just to blend. Bake in an ungreased 10-inch tube pan at 325掳 for 55 minutes. Increase heat to 350掳 and cook 10 minutes longer. Invert pan; cool.
Fluffy White Frosting
2 egg whites
1 1/2 cups sugar
1/8 teaspoon salt
1/3 cup water
2 teaspoons light corn syrup
1 teaspoon vanilla extract
Combine all ingredients except vanilla in the top of a double boiler over boiling water. Beat with electric mixer for about 7 minutes, or until mixture will stand in stiff peaks. Beat in 1 teaspoon vanilla extract.
I need a good homemade recipe for lemon cake. Got one?
LEMON CAKE
1/2 lb. (2 sticks) unsalted butter, at room temperature
2 1/2 c. granulated sugar, divided
4 extra-large eggs, at room temperature
1/3 c. grated lemon zest (6 to 8 large lemons)
3 c. flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. kosher salt
3/4 c. freshly squeezed lemon juice, divided
3/4 c. buttermilk, at room temperature
1 tsp. pure vanilla extract
Preheat the oven to 350 degrees F.
Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans. You may also line the bottom with parchment paper, if desired.
Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest.
Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves.
When the cakes are done, allow to cool for 10 minutes. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan; spoon the lemon syrup over them. Allow the cakes to cool completely.
For the Glaze:
2 c. confectioners' sugar, sifted
3 1/2 tbsp. freshly squeezed lemon juice
Combine the confectioners' sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the tops of the cakes and allow the glaze to drizzle down the sides.
JM
Ceck out this website: www.recipezaar.com
*A neat feature is if you look up a recipe (Roast, for example) you will get a bunch of recipes to look through... then you can choose to sort them by rating (the ratings are given by other users who try the recipe %26amp; report back if they liked it or not). That way all the best (Tried-and-True) recipes will pop up to the top of the list.
Lemon Cake with Lemon Filling and Lemon Butter Frosting
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/2 cup butter
1 1/4 cups white sugar
3 eggs
1 teaspoon vanilla extract
1 cup milk
1 tablespoon grated lemon zest
1/2 cup fresh lemon juice
1 tablespoon cornstarch
6 tablespoons butter
3/4 cup white sugar
4 egg yolks, beaten
4 cups confectioners' sugar
1/2 cup butter, softened
2 tablespoons fresh lemon juice
1 teaspoon grated lemon zest
2 tablespoons milk
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 inch round pans. Mix together the flour, baking powder and salt. Set aside.
In a large bowl, cream together the butter and sugar until light and fluffy, about 5 minutes. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated.
Pour batter into prepared pans. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in pans on wire racks for 10 minutes. Then invert onto wire racks to cool completely.
To make filling: In medium saucepan, mix together 1 tablespoon lemon zest, 1/2 cup lemon juice and 1 tablespoon cornstarch until smooth. Mix in 6 tablespoons butter and 3/4 cup sugar, and bring mixture to boil over medium heat. Boil for one minute, stirring constantly. In small bowl, with a wire whisk, beat egg yolks until smooth. Whisk in a small amount of the hot lemon mixture. Pour the egg mixture into the sauce pan, beating the hot lemon mixture rapidly. Reduce heat to low; cook, stirring constantly, 5 minutes, or until thick (not to boil).
Pour mixture into medium bowl. Press plastic wrap onto surface to keep skin from forming as it cools. Cool to room temperature. Refrigerate 3 hours.
To make frosting: In large bowl, beat confectioners' sugar, 1/2 cup butter, 2 tablespoons lemon juice and 1 teaspoon lemon zest until smooth. Beat in milk, and increase speed and continue to beat until light and fluffy.
To assemble: With long serrated knife, split each cake layer in half horizontally, making 4 layers. Place 1 layer, cut side up, on a serving plate. Spread with half of the lemon filling. Top with another layer, and spread with 1/2 cup frosting. Add third layer, and spread with remaining half of the lemon filling. Press on final cake layer, and frost top and sides of cake with remaining frosting. Refrigerate cake until serving time.
serves 12.
=============
This one is also VERY delicious:
Creamy Lemon Cake
1 (18.25 ounce) package lemon cake mix
1 (3 ounce) package lemon flavored gelatin mix
1 cup boiling water
1 (8 ounce) container frozen whipped topping, thawed
1 (3 ounce) package instant lemon pudding mix
1 teaspoon vanilla extract
1 cup milk
Serves 12.
Prepare and bake cake mix according to package directions for a 9x13 inch pan. Poke holes in cake while still hot with the round handle of a wooden spoon. Make gelatin with only 1 cup of boiling water. Pour liquid gelatin over cake while hot. Cool cake completely.
Beat together whipped topping, pudding mix, milk and vanilla extract. Pour mixture over cooled cake and refrigerate until ready to serve.
============I need a good homemade recipe for lemon cake. Got one?
Triple layer lemon cake
1 cup butter, softened
4 eggs
2-1/3 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 cups sugar
2 teaspoons finely shredded lemon peel
2 tablespoons lemon juice
1 cup buttermilk or sour milk
1 cup purchased lemon curd
1 recipe Lemon Cream Cheese Frosting (see recipe below)
Lemon peel curls (optional)
Directions
1. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, grease and lightly flour three 9 x 1-1/2-inch round cake pans. Combine flour, baking powder, soda, and salt. Set aside.
2. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, lemon peel, and lemon juice; beat until well combined. Add eggs, 1 at a time, beating well after each. Add flour mixture and buttermilk or sour milk alternately to beaten mixture, beating on low speed after each addition just until combined. Pour into prepared pans.
3. Bake in a 350 degree F oven for 25 to 30 minutes or until a wooden toothpick comes out clean. Cool cakes in pans on wire racks for 10 minutes. Remove cakes from pans. Cool thoroughly on wire racks.
4. To assemble, place a cake layer on a cake plate. Spread with half of the Lemon Curd. Top with second layer; spread with the remaining Lemon Curd. Top with third layer. Frost top and sides with Lemon Cream Cheese Frosting. Cover and store cake in the refrigerator for up to 3 days. Let stand at room temperature for 30 minutes before serving. If desired, garnish with lemon peel curls. Makes 12 servings.
Lemon Cream Cheese Frosting: Finely shred 1 teaspoon lemon peel; set aside. In a medium mixing bowl combine two 3-ounce packages cream cheese, softened; 1/2 cup butter, softened; and 1 teaspoon lemon juice; beat with electric mixer on low to medium speed until light and fluffy. Gradually add 2 cups sifted powdered sugar, beating well. Gradually beat in 2-1/2 to 2-3/4 cups additional powdered sugar until spreading consistency. Stir in the lemon peel.
---
or
4 eggs, separated
1/3 cup lemon juice
1 teaspoon lemon zest
1 tablespoon butter
1 1/2 cups white sugar
1/2 cup sifted all-purpose flour
1/2 teaspoon salt
1 1/2 cups milk
DIRECTIONS
Beat together egg yolks, lemon juice, lemon rind, and butter or margarine until thick and lemon colored. Combine sugar, flour, and salt; add alternately with milk to the yolk mixture, beating well after each addition.
Beat egg whites until stiff. Blend egg whites into batter on low speed of electric mixer. Pour into 8 inch square baking dish.
Place a pan of hot water in the oven, and set the baking dish into the pan. Bake at 350 degrees F (175 degrees C) for 45 minutes.
----
Lemon Chiffon Cake
2 1/4 cups sifted cake flour
1 1/2 cups granulated sugar
1 tablespoon baking powder
1 teaspoon salt
1/2 cup vegetable oil
5 egg yolks
3/4 cup water
1 teaspoon vanilla extract
2 teaspoons finely grated lemon peel
1 cup egg whites (about 8 to 10)
1/2 teaspoon cream of tartar
Into a mixing bowl, sift flour, sugar, baking powder, and salt. Make a well in center. To the well, add oil, egg yolks, water, vanilla, and lemon peel. Beat until smooth and creamy. Combine egg whites with cream of tartar; beat to very stiff peaks. Pour egg yolk batter in a thin stream over entire surface of beaten egg whites, carefully cutting and folding just to blend. Bake in an ungreased 10-inch tube pan at 325掳 for 55 minutes. Increase heat to 350掳 and cook 10 minutes longer. Invert pan; cool.
Fluffy White Frosting
2 egg whites
1 1/2 cups sugar
1/8 teaspoon salt
1/3 cup water
2 teaspoons light corn syrup
1 teaspoon vanilla extract
Combine all ingredients except vanilla in the top of a double boiler over boiling water. Beat with electric mixer for about 7 minutes, or until mixture will stand in stiff peaks. Beat in 1 teaspoon vanilla extract.
I need a good homemade recipe for lemon cake. Got one?
LEMON CAKE
1/2 lb. (2 sticks) unsalted butter, at room temperature
2 1/2 c. granulated sugar, divided
4 extra-large eggs, at room temperature
1/3 c. grated lemon zest (6 to 8 large lemons)
3 c. flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. kosher salt
3/4 c. freshly squeezed lemon juice, divided
3/4 c. buttermilk, at room temperature
1 tsp. pure vanilla extract
Preheat the oven to 350 degrees F.
Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans. You may also line the bottom with parchment paper, if desired.
Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest.
Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves.
When the cakes are done, allow to cool for 10 minutes. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan; spoon the lemon syrup over them. Allow the cakes to cool completely.
For the Glaze:
2 c. confectioners' sugar, sifted
3 1/2 tbsp. freshly squeezed lemon juice
Combine the confectioners' sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the tops of the cakes and allow the glaze to drizzle down the sides.
JM
Ceck out this website: www.recipezaar.com
*A neat feature is if you look up a recipe (Roast, for example) you will get a bunch of recipes to look through... then you can choose to sort them by rating (the ratings are given by other users who try the recipe %26amp; report back if they liked it or not). That way all the best (Tried-and-True) recipes will pop up to the top of the list.
I want to make a birthday cake for my dog (so it definitely has to be safe for dogs) does anyone have a recipe
I need the cake to be small because i have a 7 pound dog that I'm making forI want to make a birthday cake for my dog (so it definitely has to be safe for dogs) does anyone have a recipe
Here are some good treats. Hope it helpes!I want to make a birthday cake for my dog (so it definitely has to be safe for dogs) does anyone have a recipe
Here are some links to recipes for cakes for dogs. We've actually made some of them and our dog loves them. As for the portion, if a cake recipe seems to much, you can cut the amount of the ingredients in half.
http://www.party-photo-favors.com/dog_bi鈥?/a>
http://www.dog-treat-recipe-exchange.com鈥?/a>
http://www.bullwrinkle.com/Assets/Recipe鈥?/a>
Well go to wag-n-wash they make specal cakes that are dog friendly. For a location near you go to http://www.wagnwash.com/locations.html.
Here are a few recipes
ngie's Dog Cakes
Description: Small cakes for dogs. Good for your dogs birthday parties.
Prep Time:
Cook Time:
Temperature: 400
Ingredients: 2 cups Whole Wheat Flour
1/2 cup Soyabean Flour
1 cup Water
1 tablespoon Honey
1 tablespoon Canola Oil
1 teaspoon Sea Salt
Cooking Directions: Mix dry ingredients.
Add water and Honey.
Mix and let the dough rest in a warm place for 15 Min.
Add oil and allow to sit another 1/2 hour.
Take walnut sized portions of the dough and flaten on a baking sheet into small cakes.
Bake in oven at 400 for 1/2 an hour.
Let cool and let your dog injoy.
Tips:
#2
3 large (or 6 small) jars of meat baby food
1 c cream of wheat
Cooking Directions: Mix together and pour over wax covered paper plate, cover with second paper plate.
Microwave on high 2 min 1% power 3 min.
Cool, store in refrigerator.
When ready to serve, flip it over on another paper plate so the wax covered part of the cake is facing up.
Peel wax paper off. Serve.
Tips: Keep the wax paper on while it is cooling. That is what shapes the cake!
Why not make some salmon cakes and ice with creme freche or something?
Here are some good treats. Hope it helpes!I want to make a birthday cake for my dog (so it definitely has to be safe for dogs) does anyone have a recipe
Here are some links to recipes for cakes for dogs. We've actually made some of them and our dog loves them. As for the portion, if a cake recipe seems to much, you can cut the amount of the ingredients in half.
http://www.party-photo-favors.com/dog_bi鈥?/a>
http://www.dog-treat-recipe-exchange.com鈥?/a>
http://www.bullwrinkle.com/Assets/Recipe鈥?/a>
Well go to wag-n-wash they make specal cakes that are dog friendly. For a location near you go to http://www.wagnwash.com/locations.html.
Here are a few recipes
ngie's Dog Cakes
Description: Small cakes for dogs. Good for your dogs birthday parties.
Prep Time:
Cook Time:
Temperature: 400
Ingredients: 2 cups Whole Wheat Flour
1/2 cup Soyabean Flour
1 cup Water
1 tablespoon Honey
1 tablespoon Canola Oil
1 teaspoon Sea Salt
Cooking Directions: Mix dry ingredients.
Add water and Honey.
Mix and let the dough rest in a warm place for 15 Min.
Add oil and allow to sit another 1/2 hour.
Take walnut sized portions of the dough and flaten on a baking sheet into small cakes.
Bake in oven at 400 for 1/2 an hour.
Let cool and let your dog injoy.
Tips:
#2
3 large (or 6 small) jars of meat baby food
1 c cream of wheat
Cooking Directions: Mix together and pour over wax covered paper plate, cover with second paper plate.
Microwave on high 2 min 1% power 3 min.
Cool, store in refrigerator.
When ready to serve, flip it over on another paper plate so the wax covered part of the cake is facing up.
Peel wax paper off. Serve.
Tips: Keep the wax paper on while it is cooling. That is what shapes the cake!
Why not make some salmon cakes and ice with creme freche or something?
Anyone out there have the luxurious sugar-free recipe for - ';Rory Emerald's (version) of Red Velvet Cake?';
I do not think that you are going to find that on Yahoo Answers, because Rory was told that recipe by Prince Charles on one of their hunting trips, so it is therefore a royal secret!
Excellent Question!!Anyone out there have the luxurious sugar-free recipe for - ';Rory Emerald's (version) of Red Velvet Cake?';
Check out http://useinfo-cakes.blogspot.com/
It has recipes for quite a few tasty cakes that can be prepared easily from home ..Anyone out there have the luxurious sugar-free recipe for - ';Rory Emerald's (version) of Red Velvet Cake?';
Just sub splenda or something.
Excellent Question!!Anyone out there have the luxurious sugar-free recipe for - ';Rory Emerald's (version) of Red Velvet Cake?';
Check out http://useinfo-cakes.blogspot.com/
It has recipes for quite a few tasty cakes that can be prepared easily from home ..Anyone out there have the luxurious sugar-free recipe for - ';Rory Emerald's (version) of Red Velvet Cake?';
Just sub splenda or something.
Does anyone have a good recipe for a kit kat bar cake?
DONNA'S DELIGHTFUL CHOCOLATE DELIGHT
Chocolate cake mix
2 sm. instant chocolate pudding
1 lg. (16 oz.) Cool Whip
6 or 7 Skor, Heath bars or Kit Kats (only one type of bar needs to be used)
1. Use 8 inch pie pans (2). Bake cake as directed on box.
2. While cake is cooking make pudding and refrigerate.
3. Defrost Cool Whip until fluffy.
4. Crush Heath, Skor bar's, or Kit Kats (whichever you decide to use).
5. Pour a couple of tablespoons of the pudding in bottom of bowl to coat it.
6. When cake is cool cut 1-8 inch pan until it fits in bottom of bowl, then layer pudding - candy - Cool Whip, repeat. Top layer should be whip cream with candy bars broken on top.Does anyone have a good recipe for a kit kat bar cake?
Sounds like a heart attack waiting to happenDoes anyone have a good recipe for a kit kat bar cake?
Here's one with Kit Kats and M%26amp;Ms: http://chefpaige.blogspot.com/2009/05/ki鈥?/a>
Recipe included
hope i helped!
Kit Kat Cake
Ingredients
(18 ounce) package refrigerated chocolate chip cookie dough, prepared recipe favorite chilled
6 cups whipping cream
2 1/2 cups chocolate chips, divided
14 Kit Kat bars
2 tablespoons butter
whipped cream or whipped topping
Method
Preheat oven to 350掳F.
Line bottom of 9-inch round cake pan with parchment or wax paper. Press cookie dough in bottom to 1/2 inch thickness. Bake approximately 18 minutes or until lightly brown. Cool completely.
In a large bowl, put 1 1/2 cups chocolate chips and 5 cups whipping cream. Microwave on HIGH for 4 鈥?5 minutes until chocolate is soft. Remove and stir well until chocolate and cream are mixed well. Cover with plastic wrap and chill overnight.
Melt remaining chocolate chips with butter and stir until smooth. Place large cookie in center of 10-inch springform pan. Cut candy bars long ways and dip on end in chocolate mixture. Place vertically between cookie and sides of pan. Continue until all candy bar pieces are used.
Chill 20 minutes.
Whip cream and chocolate mixture until stiff. Chop remaining candy bars into chunks. Take cookie shell and place one-third of mousse on bottom. Sprinkle chunks on top. Repeat layers, ending with mousse. Chill in freezer overnight.
Top with whipped cream and chunks of candy bar. Return to freezer.
When ready to serve, remove from freezer and let stand in refrigerator 30 minutes before slicing.mac rvd
Chocolate cake mix
2 sm. instant chocolate pudding
1 lg. (16 oz.) Cool Whip
6 or 7 Skor, Heath bars or Kit Kats (only one type of bar needs to be used)
1. Use 8 inch pie pans (2). Bake cake as directed on box.
2. While cake is cooking make pudding and refrigerate.
3. Defrost Cool Whip until fluffy.
4. Crush Heath, Skor bar's, or Kit Kats (whichever you decide to use).
5. Pour a couple of tablespoons of the pudding in bottom of bowl to coat it.
6. When cake is cool cut 1-8 inch pan until it fits in bottom of bowl, then layer pudding - candy - Cool Whip, repeat. Top layer should be whip cream with candy bars broken on top.Does anyone have a good recipe for a kit kat bar cake?
Sounds like a heart attack waiting to happenDoes anyone have a good recipe for a kit kat bar cake?
Here's one with Kit Kats and M%26amp;Ms: http://chefpaige.blogspot.com/2009/05/ki鈥?/a>
Recipe included
hope i helped!
Kit Kat Cake
Ingredients
(18 ounce) package refrigerated chocolate chip cookie dough, prepared recipe favorite chilled
6 cups whipping cream
2 1/2 cups chocolate chips, divided
14 Kit Kat bars
2 tablespoons butter
whipped cream or whipped topping
Method
Preheat oven to 350掳F.
Line bottom of 9-inch round cake pan with parchment or wax paper. Press cookie dough in bottom to 1/2 inch thickness. Bake approximately 18 minutes or until lightly brown. Cool completely.
In a large bowl, put 1 1/2 cups chocolate chips and 5 cups whipping cream. Microwave on HIGH for 4 鈥?5 minutes until chocolate is soft. Remove and stir well until chocolate and cream are mixed well. Cover with plastic wrap and chill overnight.
Melt remaining chocolate chips with butter and stir until smooth. Place large cookie in center of 10-inch springform pan. Cut candy bars long ways and dip on end in chocolate mixture. Place vertically between cookie and sides of pan. Continue until all candy bar pieces are used.
Chill 20 minutes.
Whip cream and chocolate mixture until stiff. Chop remaining candy bars into chunks. Take cookie shell and place one-third of mousse on bottom. Sprinkle chunks on top. Repeat layers, ending with mousse. Chill in freezer overnight.
Top with whipped cream and chunks of candy bar. Return to freezer.
When ready to serve, remove from freezer and let stand in refrigerator 30 minutes before slicing.
What's a good recipe for red velvet cake that you've actually used?
Paula Deen's RVC has to be the most delicious I've ever tasted. And it's pretty easy.What's a good recipe for red velvet cake that you've actually used?
This is the exact one that I bake, and it's in my BH%26amp;G Cookbook. I just happened to find it online at the BH%26amp;G Website. Enjoy. It's yummy!
Red Velvet Cake
Prep: 1 hr. 15 minutes
Bake: 25 minutes
Cool: 10 minutes
Stand: 10 minutes
Red Velvet Cake
Ingredients
* 3 eggs
* 3/4 cup butter
* 3 cups all-purpose flour
* 2 tsp. unsweetened cocoa powder
* 2-1/4 cups sugar
* 1-1/2 tsp. vanilla
* 1 1-oz. bottle red food coloring (2 Tbsp.)
* 1-1/2 cups buttermilk
* 1-1/2 tsp. baking soda
* 1-1/2 tsp. vinegar
* 1 recipe Buttercream Frosting
Directions
Let eggs and butter stand 30 minutes. Preheat oven to 350 degrees F. Grease and flour three 8 x 1 1/2-inch round baking pans; set aside.
In medium bowl combine flour, cocoa powder, and 3/4 tsp. salt; set aside. In large mixing bowl beat butter on medium-high 30 seconds. Add sugar and vanilla; beat until combined. One at a time, add eggs; beat on medium after each. Beat in food coloring on low.
Alternately add flour mixture and buttermilk to egg mixture; beat on low-medium after each just until combined. Stir together baking soda and vinegar. Add to batter; beat just until combined.
Spread in prepared pans. Bake 25-30 minutes or until pick inserted near centers comes out clean (cakes may appear marbled). Cool in pans on wire racks 10 minutes. Remove from pans; cool.
Prepare Buttercream Frosting. Place layer flat side up on plate. Spread top with 3/4 cup frosting. Stack layer, flat side up; spread top with 3/4 cup frosting. Stack final layer, flat side down; spread remaining frosting on top and sides. Makes 16 servings.
Buttercream Frosting: In medium saucepan whisk together 1-1/2 cups whole milk, 1/3 cup flour, and dash salt. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Transfer to small bowl; cover surface with plastic wrap. Refrigerate until cooled (do not stir). In large bowl beat 1-1/2 cups softened butter, 1-1/2 cups sugar, and 2 tsp. vanilla on medium 5 minutes until light and fluffy and sugar is almost dissolved. Add cooled milk mixture, 1/4 cup at a time; beat on low after each until smooth.
Nutrition Facts
* Calories 546,
* Total Fat (g) 28,
* Saturated Fat (g) 17,
* Monounsaturated Fat (g) 7,
* Polyunsaturated Fat (g) 1,
* Cholesterol (mg) 112,
* Sodium (mg) 467,
* Carbohydrate (g) 69,
* Total Sugar (g) 50,
* Fiber (g) 0,
* Protein (g) 4,
* Vitamin A (DV%) 0,
* Vitamin C (DV%) 0,
* Calcium (DV%) 7,
* Iron (DV%) 8,
* Other Carbohydrates (d.e.) 6,
* Percent Daily Values are based on a 2,000 calorie dietWhat's a good recipe for red velvet cake that you've actually used?
This I am typing by hand. Old school, and we called it Red Devil's Food Cake. 1 1/2 c sugar
1/2 c Shortening
2 eggs
2 Tbsp cocoa
2 c sifted cake flour
1 c buttermilk
4 tsp red food coloring
1 tsp vanilla
1 tsp soda
1 tsp vinegar
Crean sugar and shortening. Add eggs. (beating in one at a time) Make cocoa past w/ little water and add. Alternately add flour and milk. Add coloring and vanilla Mix soda and vinegar and add while foaming. 375 deg for 25 for layer cake and 30 for sheet. This is a real tried and tested recipe. I could not even find one close online that I could fix.
This is the exact one that I bake, and it's in my BH%26amp;G Cookbook. I just happened to find it online at the BH%26amp;G Website. Enjoy. It's yummy!
Red Velvet Cake
Prep: 1 hr. 15 minutes
Bake: 25 minutes
Cool: 10 minutes
Stand: 10 minutes
Red Velvet Cake
Ingredients
* 3 eggs
* 3/4 cup butter
* 3 cups all-purpose flour
* 2 tsp. unsweetened cocoa powder
* 2-1/4 cups sugar
* 1-1/2 tsp. vanilla
* 1 1-oz. bottle red food coloring (2 Tbsp.)
* 1-1/2 cups buttermilk
* 1-1/2 tsp. baking soda
* 1-1/2 tsp. vinegar
* 1 recipe Buttercream Frosting
Directions
Let eggs and butter stand 30 minutes. Preheat oven to 350 degrees F. Grease and flour three 8 x 1 1/2-inch round baking pans; set aside.
In medium bowl combine flour, cocoa powder, and 3/4 tsp. salt; set aside. In large mixing bowl beat butter on medium-high 30 seconds. Add sugar and vanilla; beat until combined. One at a time, add eggs; beat on medium after each. Beat in food coloring on low.
Alternately add flour mixture and buttermilk to egg mixture; beat on low-medium after each just until combined. Stir together baking soda and vinegar. Add to batter; beat just until combined.
Spread in prepared pans. Bake 25-30 minutes or until pick inserted near centers comes out clean (cakes may appear marbled). Cool in pans on wire racks 10 minutes. Remove from pans; cool.
Prepare Buttercream Frosting. Place layer flat side up on plate. Spread top with 3/4 cup frosting. Stack layer, flat side up; spread top with 3/4 cup frosting. Stack final layer, flat side down; spread remaining frosting on top and sides. Makes 16 servings.
Buttercream Frosting: In medium saucepan whisk together 1-1/2 cups whole milk, 1/3 cup flour, and dash salt. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Transfer to small bowl; cover surface with plastic wrap. Refrigerate until cooled (do not stir). In large bowl beat 1-1/2 cups softened butter, 1-1/2 cups sugar, and 2 tsp. vanilla on medium 5 minutes until light and fluffy and sugar is almost dissolved. Add cooled milk mixture, 1/4 cup at a time; beat on low after each until smooth.
Nutrition Facts
* Calories 546,
* Total Fat (g) 28,
* Saturated Fat (g) 17,
* Monounsaturated Fat (g) 7,
* Polyunsaturated Fat (g) 1,
* Cholesterol (mg) 112,
* Sodium (mg) 467,
* Carbohydrate (g) 69,
* Total Sugar (g) 50,
* Fiber (g) 0,
* Protein (g) 4,
* Vitamin A (DV%) 0,
* Vitamin C (DV%) 0,
* Calcium (DV%) 7,
* Iron (DV%) 8,
* Other Carbohydrates (d.e.) 6,
* Percent Daily Values are based on a 2,000 calorie dietWhat's a good recipe for red velvet cake that you've actually used?
This I am typing by hand. Old school, and we called it Red Devil's Food Cake. 1 1/2 c sugar
1/2 c Shortening
2 eggs
2 Tbsp cocoa
2 c sifted cake flour
1 c buttermilk
4 tsp red food coloring
1 tsp vanilla
1 tsp soda
1 tsp vinegar
Crean sugar and shortening. Add eggs. (beating in one at a time) Make cocoa past w/ little water and add. Alternately add flour and milk. Add coloring and vanilla Mix soda and vinegar and add while foaming. 375 deg for 25 for layer cake and 30 for sheet. This is a real tried and tested recipe. I could not even find one close online that I could fix.
Recipe for chocolate cake?
I need help with a recipe for chocolate cake. Just a basic chocolate cake that is easy to make. Could you please also include the ingredients and instructions or any links. Thank you.Recipe for chocolate cake?
Filled chocolate dome
6 Large eggs - separated
1 C. sugar
1/2 C. sour cream
1/2 C. cocoa
1 C. flour
2 T. rum
Filling:
1 pint whipping cream
1/2 C. cocoa
1/2 C. sugar -- (1/2 to 3/4)
2 T. currant jelly -- (2 to 3)
chocolate frosting of your choice
OK, this recipe looks like a lot of work, but it isn't that bad. Honest. And the results are downright spectacular, earning you many kudos from whatever family and friends get to enjoy the fruits of your labor. It's wise to prepare this dessert a day ahead--that way you won't be in a hurry, and the flavors will benefit from having some time to meld. Serves 6 to 10.
Preheat oven to 350 degrees. Line the inside of a 9-inch colander with well-buttered foil. Beat egg whites until stiff; add 1/4 cup sugar, and beat for two minutes. Set aside in a cool place. Cream together egg yolks, sour cream and remaining sugar; fold in flour and cocoa alternately with beaten egg whites.
Pour mixture into lined colander and bake 15 minutes; reduce heat to 325 degrees and bake 30 to 35 minutes, until cake springs back when touched. Cool, leaving cake in colander.
Cut off top of cake in the shape of a circle, about one-inch deep; set aside. Carefully scoop out insides of cake, leaving one-inch crust all around. Sprinkle scooped-out cake with rum.
Filling: Whip cream until stiff; gently fold in cocoa and sugar to taste. Put 3/4 of filling into cake cavity, along with sliced insides of cake. Cover with cut-off top.
Turn cake onto platter; carefully peel off foil. Spread outside with currant jelly. Pour chocolate frosting over top and cool in refrigerator. When frosting is hard, decorate cake with remaining filling, using a decorator bag.
Footsie Note: Not being real big on currants, I'd use Raspberry Jam instead.
Chocolate truffle cake
Crust:
3 C. graham cracker crumbs (about 25 graham crackers)
2 T. cocoa powder, sifted
2 T. light brown sugar
5 T. unsalted butter, melted
Filling and garnish:
8 oz. semisweet chocolate
3 oz. bittersweet chocolate
2 1/2 C. heavy whipping cream
2 T. milk
2 T. brandy or rum or 1 t. vanilla extract
Cocoa powder
White and semisweet chocolate curves, lattices or chocolate curls
Preheat the oven to 350掳F.
In a medium bowl mix together the graham cracker crumbs, cocoa, brown sugar and melted butter. Press the mixture in an even layer on the bottom of a 10-inch springform pan. Bake for 10 minutes. Remove from the oven and carefully remove the side of the pan and put the base, with the crust on it, on a wire rack to cool. When it is cool, reassemble the pan.
To prepare the filling: Melt the semisweet and bittersweet chocolates together in the top of a double boiler over simmering water or a heatproof bowl set over simmering water. When melted, set the chocolate aside to cool to lukewarm. It should still be liquid.
Set the heavy whipping cream in its container in a bowl of hot water until it is cool but no longer refrigerator-cold.
In a mixing bowl, whisk the cream with the milk and brandy or vanilla until it is thick enough to leave a ribbon trail when the whisk is lifted. Be careful not to overwhip the cream.
Blend a heaping spoonful of the cream into the lukewarm chocolate, then quickly fold the chocolate into the remaining cream using large metal spoon. Pour the mixture over the crust in the pan and smooth the top with a narrow spatula.
Cover the pan with plastic wrap. Chill for at least 4 hours, preferably overnight.
Remove the cake from the pan and leave it at room temperature for 30 minutes before serving. Just before serving, sift a fine layer of cocoa powder over the top and garnish with chocolate curves or curls and, if desired, a fanned strawberry.
Makes 12 generous servings.
Hershey Bar Cake
1 cup buttermilk
2-1/2 cups flour
1/2 teaspoon salt
1/4 teaspoon baking soda
2 sticks butter, softened
2 cups sugar
4 eggs
2 teaspoons vanilla
2/3 cup Hershey's chocolate syrup
7 Hershey (milk chocolate) bars (about 11 ounces), melted and cooled
Preheat oven to 350 degrees F. Grease either 2- 9x5 loaf pans, 2- 12x8 pans or 1 tube pan.
Measure buttermilk and set aside.
In medium bowl, combine flour, salt and baking soda with wire whisk. Set aside.
Cream butter, sugar, eggs and vanilla with an electric hand mixer. Add syrup and melted chocolate and mix completely. Blend in buttermilk. Gradually add flour mixture until well combined. Pour into prepared pans.
Bake loaf pans for 55 minutes or until tested done. Bake rectangular pans for 25 minutes or until tested done. Bake tube pan for 45 minutes to an hour or until done. Cover it with foil immediately. This has a steaming effect and keeps the cake moister. Keep covered until cake is completely cool.Recipe for chocolate cake?
2 cups cake flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup water
3 (1 ounce) squares unsweetened chocolate
1/2 cup butter
1 1/2 cups white sugar
2 eggs
1 teaspoon vanilla extract
2/3 cup sour cream
Preheat oven to 350 degrees F (175 degrees C). Grease two 9 inch round cake pans.
Sift the flour with the baking soda and salt three times.
Boil the water and add it to the chocolate, and stir until melted.
Cream together the butter or margarine and the sugar. Add the eggs and mix well. Stir in the vanilla.
Blend in the chocolate mixture to the creamed mixture. Add the flour alternately with the sour cream, beating well after each addition. Pour batter into two 9 inch round cake pans.
Bake at 350 degrees F (175 degrees C) for 30 minutes or until cakes tests done.
EASY CHOCOLATE UPSIDE DOWN CAKE (NO
EGGS)
1 (21 oz.) can cherry pie filling
2 1/2 c. flour
1 1/2 c. sugar
3/4 c. cocoa
1 1/2 tsp. baking soda
3/4 tsp. salt
1 1/2 tsp. vanilla
1 1/2 c. water
1/2 c. oil
Spread cherries in 9x13 inch pan.
Stir liquid into well of dry ingredients.
Mix until moist.
Pour over cherries.
After it bakes, cool and invert or serve from pan.
Good with whipped topping or ice cream
One Bowl Devils Food Cake
1 陆 cups all purpose white flour
陆 cup cocoa powder
录 teaspoon cream of tartar
1 teaspoon salt
1 cup milk
2 eggs, beaten
1 录 cups sugar
1 录 teaspoons baking soda
鈪?cup shortening
1 teaspoon vanilla
Preheat oven to 350 degrees. Grease and flour 2 cake pans, 8'; round.
Sift flour, sugar, soda, cream of tartar and salt into mixing bowl. Drop in shortening. Add 2/3 cup of milk thn vanilla. Beat well. Add remaining milk and continue to beat until smooth.
Divide batter evenly between the two cake pans. Bake 30 - 40 minutes or until toothpick inserted in middle comes out clean.
Filled chocolate dome
6 Large eggs - separated
1 C. sugar
1/2 C. sour cream
1/2 C. cocoa
1 C. flour
2 T. rum
Filling:
1 pint whipping cream
1/2 C. cocoa
1/2 C. sugar -- (1/2 to 3/4)
2 T. currant jelly -- (2 to 3)
chocolate frosting of your choice
OK, this recipe looks like a lot of work, but it isn't that bad. Honest. And the results are downright spectacular, earning you many kudos from whatever family and friends get to enjoy the fruits of your labor. It's wise to prepare this dessert a day ahead--that way you won't be in a hurry, and the flavors will benefit from having some time to meld. Serves 6 to 10.
Preheat oven to 350 degrees. Line the inside of a 9-inch colander with well-buttered foil. Beat egg whites until stiff; add 1/4 cup sugar, and beat for two minutes. Set aside in a cool place. Cream together egg yolks, sour cream and remaining sugar; fold in flour and cocoa alternately with beaten egg whites.
Pour mixture into lined colander and bake 15 minutes; reduce heat to 325 degrees and bake 30 to 35 minutes, until cake springs back when touched. Cool, leaving cake in colander.
Cut off top of cake in the shape of a circle, about one-inch deep; set aside. Carefully scoop out insides of cake, leaving one-inch crust all around. Sprinkle scooped-out cake with rum.
Filling: Whip cream until stiff; gently fold in cocoa and sugar to taste. Put 3/4 of filling into cake cavity, along with sliced insides of cake. Cover with cut-off top.
Turn cake onto platter; carefully peel off foil. Spread outside with currant jelly. Pour chocolate frosting over top and cool in refrigerator. When frosting is hard, decorate cake with remaining filling, using a decorator bag.
Footsie Note: Not being real big on currants, I'd use Raspberry Jam instead.
Chocolate truffle cake
Crust:
3 C. graham cracker crumbs (about 25 graham crackers)
2 T. cocoa powder, sifted
2 T. light brown sugar
5 T. unsalted butter, melted
Filling and garnish:
8 oz. semisweet chocolate
3 oz. bittersweet chocolate
2 1/2 C. heavy whipping cream
2 T. milk
2 T. brandy or rum or 1 t. vanilla extract
Cocoa powder
White and semisweet chocolate curves, lattices or chocolate curls
Preheat the oven to 350掳F.
In a medium bowl mix together the graham cracker crumbs, cocoa, brown sugar and melted butter. Press the mixture in an even layer on the bottom of a 10-inch springform pan. Bake for 10 minutes. Remove from the oven and carefully remove the side of the pan and put the base, with the crust on it, on a wire rack to cool. When it is cool, reassemble the pan.
To prepare the filling: Melt the semisweet and bittersweet chocolates together in the top of a double boiler over simmering water or a heatproof bowl set over simmering water. When melted, set the chocolate aside to cool to lukewarm. It should still be liquid.
Set the heavy whipping cream in its container in a bowl of hot water until it is cool but no longer refrigerator-cold.
In a mixing bowl, whisk the cream with the milk and brandy or vanilla until it is thick enough to leave a ribbon trail when the whisk is lifted. Be careful not to overwhip the cream.
Blend a heaping spoonful of the cream into the lukewarm chocolate, then quickly fold the chocolate into the remaining cream using large metal spoon. Pour the mixture over the crust in the pan and smooth the top with a narrow spatula.
Cover the pan with plastic wrap. Chill for at least 4 hours, preferably overnight.
Remove the cake from the pan and leave it at room temperature for 30 minutes before serving. Just before serving, sift a fine layer of cocoa powder over the top and garnish with chocolate curves or curls and, if desired, a fanned strawberry.
Makes 12 generous servings.
Hershey Bar Cake
1 cup buttermilk
2-1/2 cups flour
1/2 teaspoon salt
1/4 teaspoon baking soda
2 sticks butter, softened
2 cups sugar
4 eggs
2 teaspoons vanilla
2/3 cup Hershey's chocolate syrup
7 Hershey (milk chocolate) bars (about 11 ounces), melted and cooled
Preheat oven to 350 degrees F. Grease either 2- 9x5 loaf pans, 2- 12x8 pans or 1 tube pan.
Measure buttermilk and set aside.
In medium bowl, combine flour, salt and baking soda with wire whisk. Set aside.
Cream butter, sugar, eggs and vanilla with an electric hand mixer. Add syrup and melted chocolate and mix completely. Blend in buttermilk. Gradually add flour mixture until well combined. Pour into prepared pans.
Bake loaf pans for 55 minutes or until tested done. Bake rectangular pans for 25 minutes or until tested done. Bake tube pan for 45 minutes to an hour or until done. Cover it with foil immediately. This has a steaming effect and keeps the cake moister. Keep covered until cake is completely cool.Recipe for chocolate cake?
2 cups cake flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup water
3 (1 ounce) squares unsweetened chocolate
1/2 cup butter
1 1/2 cups white sugar
2 eggs
1 teaspoon vanilla extract
2/3 cup sour cream
Preheat oven to 350 degrees F (175 degrees C). Grease two 9 inch round cake pans.
Sift the flour with the baking soda and salt three times.
Boil the water and add it to the chocolate, and stir until melted.
Cream together the butter or margarine and the sugar. Add the eggs and mix well. Stir in the vanilla.
Blend in the chocolate mixture to the creamed mixture. Add the flour alternately with the sour cream, beating well after each addition. Pour batter into two 9 inch round cake pans.
Bake at 350 degrees F (175 degrees C) for 30 minutes or until cakes tests done.
EASY CHOCOLATE UPSIDE DOWN CAKE (NO
EGGS)
1 (21 oz.) can cherry pie filling
2 1/2 c. flour
1 1/2 c. sugar
3/4 c. cocoa
1 1/2 tsp. baking soda
3/4 tsp. salt
1 1/2 tsp. vanilla
1 1/2 c. water
1/2 c. oil
Spread cherries in 9x13 inch pan.
Stir liquid into well of dry ingredients.
Mix until moist.
Pour over cherries.
After it bakes, cool and invert or serve from pan.
Good with whipped topping or ice cream
One Bowl Devils Food Cake
1 陆 cups all purpose white flour
陆 cup cocoa powder
录 teaspoon cream of tartar
1 teaspoon salt
1 cup milk
2 eggs, beaten
1 录 cups sugar
1 录 teaspoons baking soda
鈪?cup shortening
1 teaspoon vanilla
Preheat oven to 350 degrees. Grease and flour 2 cake pans, 8'; round.
Sift flour, sugar, soda, cream of tartar and salt into mixing bowl. Drop in shortening. Add 2/3 cup of milk thn vanilla. Beat well. Add remaining milk and continue to beat until smooth.
Divide batter evenly between the two cake pans. Bake 30 - 40 minutes or until toothpick inserted in middle comes out clean.
Does anyone have the recipe for Bahama Breeze Chocolate Pineapple Upside Down Cake?
http://www.bigoven.com/private/warm+choc鈥?/a>
http://www.razzledazzlerecipes.com/pampe鈥?/a>
couldn't find the restaurant one, but these will get you started
http://www.razzledazzlerecipes.com/pampe鈥?/a>
couldn't find the restaurant one, but these will get you started
Recipe for best non dairy (no butter, milk, cream etc.) cake!?
and where can I get more (due to dietary restrictions)
iRecipe for best non dairy (no butter, milk, cream etc.) cake!?
Non-Dairy Chocolate Cake with German Chocolate Frosting
INGREDIENTS
2 1/3 cups all-purpose flour
1 cup whole wheat flour
1 1/4 teaspoons baking soda
2/3 cup unsweetened cocoa powder
2/3 cup packed brown sugar
2/3 cup vegetable oil
1 cup water
3/4 cup maple syrup
2/3 cup applesauce
1 1/4 tablespoons cider vinegar
2 1/2 teaspoons vanilla extract
1 quart soy milk
1 cup barley malt syrup
2 cups brown rice syrup
5 tablespoons egg substitute
1/4 cup water
1 (10.5 ounce) package crumbled firm silken tofu
1 1/2 pounds flaked coconut
3 cups chopped pecans
6 tablespoons arrowroot powder
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 10-inch round cake pans.
In a large bowl sift together all-purpose flour, whole wheat flour, soda, and cocoa.
In another bowl mix the brown sugar, oil, 1 cup water, maple syrup, applesauce, vinegar, and vanilla. Add the dry ingredients to the wet and mix for 2 minutes. Pour into prepared pans.
Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes.
Cool and frost with Non-Dairy German Chocolate Frosting. To make frosting: scald soy milk, barley malt syrup, and brown rice syrup.
Mix egg substitute and 1/4 cup water until foamy. Add to milk and syrup mixture and cook until thickened.
Blend tofu in food processor until smooth and add to thickened syrup mixture with coconut, pecans, and arrowroot. Cook for 2 minutes and remove from heat. Cool.
Fresh Carrot Cake (Egg Free)
1 1/2 cups all-purpose flour
1 cup granulated sugar
1 tsp baking soda
1 tsp ground cinnamon
1/4 tsp salt
1 cup coarsley shredded carrots
3/4 cup water
1/3 cup corn oil
1 tsp vanilla
Heat oven 350 dregrees. Mix dry ingredients together. Add carrots and stir until thoroughly blended. Then add remaining ingredients and stir to blend. Pour into an ungreased 8 or 9 inch baking pan. Bake 25 to 30 minutes.
iRecipe for best non dairy (no butter, milk, cream etc.) cake!?
Non-Dairy Chocolate Cake with German Chocolate Frosting
INGREDIENTS
2 1/3 cups all-purpose flour
1 cup whole wheat flour
1 1/4 teaspoons baking soda
2/3 cup unsweetened cocoa powder
2/3 cup packed brown sugar
2/3 cup vegetable oil
1 cup water
3/4 cup maple syrup
2/3 cup applesauce
1 1/4 tablespoons cider vinegar
2 1/2 teaspoons vanilla extract
1 quart soy milk
1 cup barley malt syrup
2 cups brown rice syrup
5 tablespoons egg substitute
1/4 cup water
1 (10.5 ounce) package crumbled firm silken tofu
1 1/2 pounds flaked coconut
3 cups chopped pecans
6 tablespoons arrowroot powder
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 10-inch round cake pans.
In a large bowl sift together all-purpose flour, whole wheat flour, soda, and cocoa.
In another bowl mix the brown sugar, oil, 1 cup water, maple syrup, applesauce, vinegar, and vanilla. Add the dry ingredients to the wet and mix for 2 minutes. Pour into prepared pans.
Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes.
Cool and frost with Non-Dairy German Chocolate Frosting. To make frosting: scald soy milk, barley malt syrup, and brown rice syrup.
Mix egg substitute and 1/4 cup water until foamy. Add to milk and syrup mixture and cook until thickened.
Blend tofu in food processor until smooth and add to thickened syrup mixture with coconut, pecans, and arrowroot. Cook for 2 minutes and remove from heat. Cool.
Fresh Carrot Cake (Egg Free)
1 1/2 cups all-purpose flour
1 cup granulated sugar
1 tsp baking soda
1 tsp ground cinnamon
1/4 tsp salt
1 cup coarsley shredded carrots
3/4 cup water
1/3 cup corn oil
1 tsp vanilla
Heat oven 350 dregrees. Mix dry ingredients together. Add carrots and stir until thoroughly blended. Then add remaining ingredients and stir to blend. Pour into an ungreased 8 or 9 inch baking pan. Bake 25 to 30 minutes.
Please I need a simple recipe for fridge cake using only milk,petit beurre biscuits ligt pudding cream ,jelly?
Here is a really good recipe that my family LOVES!
What you need:
Chocolate Frosting
Graham Crackers
1or 2 boxes of Chocolate Pudding
Milk for pudding
Square Glass Dish
Here is a fridge cake that you can make from your ingredients. It is tasty and so easy to make.
How To Prepare
Take the petit beurre biscuits and break then in half so they are square in shape. Put them in a single layer on the bottom of a square dish.
Make the pudding. If using instant vanilla pudding, add milk to the boxed pudding mix, whisk with an electric mixer, and refrigerate. Put a layer of the pudding on top of the petit beurre biscuits. Add a layer of jelly (or you may use ripe bananas). Then put another layer of biscuits on top, followed by another layer of pudding and jelly (or ro[e bananas). Then put one last layer of biscuits on top followed by a layer of pudding and jelly (or ripe bananas).
Place in the refrigerator for one hour and the biscuits will get soft like cake so that you can cut it into individual pieces. Use a spatula to place on plates. Or else, you can scoop out the mix with a large spoon and place it on plates to serve.
What you need:
Chocolate Frosting
Graham Crackers
1or 2 boxes of Chocolate Pudding
Milk for pudding
Square Glass Dish
Here is a fridge cake that you can make from your ingredients. It is tasty and so easy to make.
How To Prepare
Take the petit beurre biscuits and break then in half so they are square in shape. Put them in a single layer on the bottom of a square dish.
Make the pudding. If using instant vanilla pudding, add milk to the boxed pudding mix, whisk with an electric mixer, and refrigerate. Put a layer of the pudding on top of the petit beurre biscuits. Add a layer of jelly (or you may use ripe bananas). Then put another layer of biscuits on top, followed by another layer of pudding and jelly (or ro[e bananas). Then put one last layer of biscuits on top followed by a layer of pudding and jelly (or ripe bananas).
Place in the refrigerator for one hour and the biscuits will get soft like cake so that you can cut it into individual pieces. Use a spatula to place on plates. Or else, you can scoop out the mix with a large spoon and place it on plates to serve.
Looking for a very good RED VELVET CAKE [Deep Red Color]recipe that I can try out.?
i have tried several red velvet cake recipes but I am not very please with the final color. I need a recipe that someone can stand by as their best.Looking for a very good RED VELVET CAKE [Deep Red Color]recipe that I can try out.?
This is my mothers and the only one I have used in years . It calls for a lot of red food color , but turns out a rich red color and moist every time . I will include her icing as well , it just works great for this recipe .
Red Velvet Cake
1/2 c. butter , softened
1 1/2 c. sugar
2 eggs + 1 egg white
1 tsp vanilla
1 c. buttermilk
2 1/2 c. flour
3 tbsp. cocoa
3 tbsp. red food color
1 1/2 tsp. baking soda in 1 tbsp. white vinegar
Cream butter and sugar . Add eggs one at a time , beating well after each addition . Add vanilla and butter milk ; beat well . Add rest of ingredients and mix thoroughly . Bake at 350 degree oven until tester comes out clean . Don't over bake . Times are different depending on the oven , start checking it at the 25 min. mark . Look in and see if it is puffed up and pulling from sides of pan . When this happens test it .
Icing
1 c. milk
5 tbsp. flour
Mix well ; then cook on stove top until thick ; whisking constantly . Cool completely , then add to :
1 c. 10x sugar
1 c. butter , softened
1 tsp. vanilla
Cream these ingredients together completely before adding the cooled milk and flour mixture . Whisk these together on high until smooth .Looking for a very good RED VELVET CAKE [Deep Red Color]recipe that I can try out.?
I love Paula Dean's recipe and make it frequently! it looks fantastic too!
Paula鈥檚 Red Velvet Cake
Paula Dean
For the Red Velvet Cake:
2 1/2 cups all-purpose flour (recommended: White Lily)
1 teaspoon baking soda
1 teaspoon cocoa
1 1/2 cups granulated sugar
2 eggs
1 1/2 cups canola oil
1 teaspoon vinegar
1 (1-ounce) bottle red food coloring
1 teaspoon vanilla
1 cup buttermilk
For the cream cheese frosting:
1/2 cup margarine
1 (8-ounce) package cream cheese
1 box confectioners' sugar, sifted
1/2 teaspoon vanilla
1 cup chopped lightly toasted pecans
For the Red Velvet Cake:
Preheat oven to 350 degrees F. Grease and flour 3 (9-inch) round layer cake pans.
Sift flour, baking soda and coco together. Beat sugar and eggs together in a large bowl.
In a separate bowl mix together oil, vinegar, food coloring, and vanilla. Add to the bowl of eggs and sugar and beat until combined.
Add the flour mixture and the buttermilk to the wet mixture by alternating the buttermilk and dry ingredients. Always start with the flour and end with the flour.
Pour batter into pans. Tap them on the table to level out the batter and release air bubbles. Bake for 25 minutes or until a cake tester inserted near the middle comes out clean but be careful not to over bake or you'll end up with a dry cake.
Let layers cool on a wire rack for about 10 minutes before turning out of pan. Cool completely before frosting.
For the cream cheese frosting:
This is the ';official'; cream cheese frosting recipe but we always use about 1 1/2 recipes on each cake to cover it well.
Let margarine and cream cheese soften to room temperature. Cream well. Add sugar and beat until mixed but not so much that the frosting becomes ';loose';. Add vanilla and nuts. Spread between layers and on top and sides of cake.
Red Velvet Cake with Cream Cheese Frosting
1/2 cup shortening
1 teaspoon butter flavoring
1 1/2 cups granulated sugar
2 large eggs, at room temperature
1 tablespoon red paste food coloring
(We used Wilton鈥檚庐.)
2 tablespoons unsweetened cocoa powder
1 cup buttermilk
1 teaspoon salt
1 teaspoon baking soda
1 tablespoon distilled white vinegar
2 1/2 cups sifted cake flour
1 recipe Atwood鈥檚 Bakery鈥檚 Cream-Cheese Frosting, below
Preheat oven to 350潞. Grease and flour three 8-inch or 9-inch round cake pans; set aside.
In a large bowl, cream together shortening and butter flavoring with an electric mixer at medium speed until smooth. Gradually add sugar and beat until mixture is light and fluffy. Add eggs, one at a time, beating well after each addition.
In a small bowl, combine red food coloring and cocoa powder to make a paste. Add to sugar mixture.
In another bowl, combine buttermilk, salt, baking soda, and vinegar. Add to sugar
mixture, beating until just combined. Slowly add flour to sugar mixture, beating until just combined.
Ladle batter into prepared pans, dividing equally. Bake for 25 to 30 minutes, or until a cake tester comes out clean. Let cake layers cool for 10 minutes in pans. Invert onto cooling racks and let cool completely. (If the cake layers have a dome, trim them with a serrated knife so that layers are flat, reserving the trimmed cake crumbs for garnish.)
Cream Cheese Frosting:
1 cup butter, at room temperature
2 (8-ounce) packages cream cheese, softened
8 cups sifted confectioners鈥?sugar
2 teaspoons vanilla flavoring
2 teaspoons butter flavoring
In a large bowl, cream together butter and cream cheese with an electric mixer at medium speed until smooth. Gradually add confectioners鈥?sugar, beating until smooth. Stir in flavorings.
Frost cooled cake layers with Cream Cheese Frosting. If desired, toast reserved cake crumbs in the oven. Process toasted crumbs in a food processor until fine. Garnish top of cake with toasted crumbs.
--Taste of the South magazine
Try using paste or powdered food coloring. They are more intense in color without adding the funky after-taste of liqud food coloring. A little goes a very long way, so you'll want to use it sparingly. This is how I get my royal icing brilliant Christmas red for my holiday baking and how I get my red velvet cakes to be intense red. You can find them in the cake decorating section of craft stores.
Also, if you are using recipes that call for vinegar, it can react with the baking powder causing your cake to become more on the brownish side. Try a recipe that doesn't use vinegar. You really don't need ANOTHER acid- if the same recipe calls for buttermilk.
http://www.wilton.com/store/site/product鈥?/a>
http://www.sugarcraft.com/catalog/colori鈥?/a>
http://www.dianasdesserts.com/index.cfm/鈥?/a>
Best Red Velvet Cake Recipe:
Makes Two 9'; cakes
(Have all ingredients at room temperature)
2-1/4 c. sifted flour
1 tsp. salt
1/4 c. cocoa powder
2 oz. red food coloring
1/2 cup vegetable shortening
1-1/2 c. sugar
2 eggs
1 c. buttermilk
1 tsp. vanilla extract
1 tsp. white vinegar
1 tsp. baking soda
Preheat the oven to 350 degree F.
Grease and line 2 - 9'; cake pans with parchment paper. Regrease and flour.
In the bowl of an electric mixer, cream shortening and sugar until fluffy. Add eggs, one at a time, beating after each addition.Add vanilla extract.
In a separate bowl, mix the flour,cocoa powder and salt.
Add one-third of the flour mixture to butter mixture and beat on low. Add half of the buttermilk. Alternate adding flour mixture and buttermilk, ending with flour mixture. Add food coloring.
In a small bowl, comgine the vinegar and baking soda. Add to the cake batter, mixing until just combined.
Pour the batter into the cake pans. Bake for about 25 - 30 minutes or until a toothpick comes out clean from the center of the cake.
Cool the cakes in the pans for 10 minutes before inverting onto wire cake racks.
When the cakes are completely cooled, fill and frost them with cream cheese icing. Apply chopped pecans to the side of the cake. Decorate the top of the red velvet cake with pecan halves.
Keep the cake refrigerated until served.
This is the best and easiest one I've found so far! They bake up beautifully, have a deep red color (not burgundy!) and are sinfully moist and delicious and they do have a velvety texture!
Red Velvet Cupcakes from Mix
Ingredients:
1 box white or yellow cake mix (I only use Betty Crocker)
1 box (4-serving size) instant vanilla pudding mix
4 large eggs
2 1/2 tablespoons unsweetened cocoa powder
1 tablespoon white vinegar
1 cup milk
1/2 cup vegetable oil
1 ounce liquid red food coloring (it called for 2 but 1 was perfect and at $4 a bottle a better bargain!)
This is the best red velvet cake that I have done. But if you're not happy with the colour of the mix, just add more colouring! I used a whole bottle once when i wanted an intense red.
INGREDIENTS:
2 cups all purpose (plain) flour
1 1/2 cups sugar
1 cup buttermilk
1/2 cup (1 stick) butter, softened
1/3 cup baking cocoa (we used Special Dark baking cocoa)
2 eggs
2 tablespoons red food color
1 1/2 teaspoons baking soda
1 tablespoon white vinegar
1 teaspoon salt
1 teaspoon vanilla extract
Directions:
Preheat oven to 350掳F. Beat butter and sugar in large bowl. Add eggs and vanilla, combine well. In a measuring cup stir together buttermilk and food color. In a large bowl, stir together flour, cocoa and salt. Add the flour mixture to the butter mixture, alternating with the colored buttermilk. Stir in baking soda and vinegar. Pour into 24 lined cupcake pans with papers or grease and flour. OR 1 layer cake (two 9-inch round baking pans) OR one 13x9-inch baking pan. Bake 20 to 25 minutes or until wooden pick inserted in center comes out clean.
Good with Cream Cheese Icing or Marscapone Icing
I've never made one from scratch so if that's what your'e looking for sorry...I always make the Duncan Hines ones and they come out super bright red and really good, I always get compliments too. However i never put water and oil like they tell you to on the box I always add milk and butter or margarine and it comes out fluffly and moist...mmmmm :)
http://recipes.egullet.org/recipes/r1542鈥?/a>
love the cakes one of the best ever! even if the ';Deep Red Color'; is made from crushed beatles!
the last time I made one, I used a german chocolate box cake with 2 bottles of red food color, turned out pretty good.
http://allrecipes.com/Recipe/Red-Velvet-鈥?/a>mac rvd
This is my mothers and the only one I have used in years . It calls for a lot of red food color , but turns out a rich red color and moist every time . I will include her icing as well , it just works great for this recipe .
Red Velvet Cake
1/2 c. butter , softened
1 1/2 c. sugar
2 eggs + 1 egg white
1 tsp vanilla
1 c. buttermilk
2 1/2 c. flour
3 tbsp. cocoa
3 tbsp. red food color
1 1/2 tsp. baking soda in 1 tbsp. white vinegar
Cream butter and sugar . Add eggs one at a time , beating well after each addition . Add vanilla and butter milk ; beat well . Add rest of ingredients and mix thoroughly . Bake at 350 degree oven until tester comes out clean . Don't over bake . Times are different depending on the oven , start checking it at the 25 min. mark . Look in and see if it is puffed up and pulling from sides of pan . When this happens test it .
Icing
1 c. milk
5 tbsp. flour
Mix well ; then cook on stove top until thick ; whisking constantly . Cool completely , then add to :
1 c. 10x sugar
1 c. butter , softened
1 tsp. vanilla
Cream these ingredients together completely before adding the cooled milk and flour mixture . Whisk these together on high until smooth .Looking for a very good RED VELVET CAKE [Deep Red Color]recipe that I can try out.?
I love Paula Dean's recipe and make it frequently! it looks fantastic too!
Paula鈥檚 Red Velvet Cake
Paula Dean
For the Red Velvet Cake:
2 1/2 cups all-purpose flour (recommended: White Lily)
1 teaspoon baking soda
1 teaspoon cocoa
1 1/2 cups granulated sugar
2 eggs
1 1/2 cups canola oil
1 teaspoon vinegar
1 (1-ounce) bottle red food coloring
1 teaspoon vanilla
1 cup buttermilk
For the cream cheese frosting:
1/2 cup margarine
1 (8-ounce) package cream cheese
1 box confectioners' sugar, sifted
1/2 teaspoon vanilla
1 cup chopped lightly toasted pecans
For the Red Velvet Cake:
Preheat oven to 350 degrees F. Grease and flour 3 (9-inch) round layer cake pans.
Sift flour, baking soda and coco together. Beat sugar and eggs together in a large bowl.
In a separate bowl mix together oil, vinegar, food coloring, and vanilla. Add to the bowl of eggs and sugar and beat until combined.
Add the flour mixture and the buttermilk to the wet mixture by alternating the buttermilk and dry ingredients. Always start with the flour and end with the flour.
Pour batter into pans. Tap them on the table to level out the batter and release air bubbles. Bake for 25 minutes or until a cake tester inserted near the middle comes out clean but be careful not to over bake or you'll end up with a dry cake.
Let layers cool on a wire rack for about 10 minutes before turning out of pan. Cool completely before frosting.
For the cream cheese frosting:
This is the ';official'; cream cheese frosting recipe but we always use about 1 1/2 recipes on each cake to cover it well.
Let margarine and cream cheese soften to room temperature. Cream well. Add sugar and beat until mixed but not so much that the frosting becomes ';loose';. Add vanilla and nuts. Spread between layers and on top and sides of cake.
Red Velvet Cake with Cream Cheese Frosting
1/2 cup shortening
1 teaspoon butter flavoring
1 1/2 cups granulated sugar
2 large eggs, at room temperature
1 tablespoon red paste food coloring
(We used Wilton鈥檚庐.)
2 tablespoons unsweetened cocoa powder
1 cup buttermilk
1 teaspoon salt
1 teaspoon baking soda
1 tablespoon distilled white vinegar
2 1/2 cups sifted cake flour
1 recipe Atwood鈥檚 Bakery鈥檚 Cream-Cheese Frosting, below
Preheat oven to 350潞. Grease and flour three 8-inch or 9-inch round cake pans; set aside.
In a large bowl, cream together shortening and butter flavoring with an electric mixer at medium speed until smooth. Gradually add sugar and beat until mixture is light and fluffy. Add eggs, one at a time, beating well after each addition.
In a small bowl, combine red food coloring and cocoa powder to make a paste. Add to sugar mixture.
In another bowl, combine buttermilk, salt, baking soda, and vinegar. Add to sugar
mixture, beating until just combined. Slowly add flour to sugar mixture, beating until just combined.
Ladle batter into prepared pans, dividing equally. Bake for 25 to 30 minutes, or until a cake tester comes out clean. Let cake layers cool for 10 minutes in pans. Invert onto cooling racks and let cool completely. (If the cake layers have a dome, trim them with a serrated knife so that layers are flat, reserving the trimmed cake crumbs for garnish.)
Cream Cheese Frosting:
1 cup butter, at room temperature
2 (8-ounce) packages cream cheese, softened
8 cups sifted confectioners鈥?sugar
2 teaspoons vanilla flavoring
2 teaspoons butter flavoring
In a large bowl, cream together butter and cream cheese with an electric mixer at medium speed until smooth. Gradually add confectioners鈥?sugar, beating until smooth. Stir in flavorings.
Frost cooled cake layers with Cream Cheese Frosting. If desired, toast reserved cake crumbs in the oven. Process toasted crumbs in a food processor until fine. Garnish top of cake with toasted crumbs.
--Taste of the South magazine
Try using paste or powdered food coloring. They are more intense in color without adding the funky after-taste of liqud food coloring. A little goes a very long way, so you'll want to use it sparingly. This is how I get my royal icing brilliant Christmas red for my holiday baking and how I get my red velvet cakes to be intense red. You can find them in the cake decorating section of craft stores.
Also, if you are using recipes that call for vinegar, it can react with the baking powder causing your cake to become more on the brownish side. Try a recipe that doesn't use vinegar. You really don't need ANOTHER acid- if the same recipe calls for buttermilk.
http://www.wilton.com/store/site/product鈥?/a>
http://www.sugarcraft.com/catalog/colori鈥?/a>
http://www.dianasdesserts.com/index.cfm/鈥?/a>
Best Red Velvet Cake Recipe:
Makes Two 9'; cakes
(Have all ingredients at room temperature)
2-1/4 c. sifted flour
1 tsp. salt
1/4 c. cocoa powder
2 oz. red food coloring
1/2 cup vegetable shortening
1-1/2 c. sugar
2 eggs
1 c. buttermilk
1 tsp. vanilla extract
1 tsp. white vinegar
1 tsp. baking soda
Preheat the oven to 350 degree F.
Grease and line 2 - 9'; cake pans with parchment paper. Regrease and flour.
In the bowl of an electric mixer, cream shortening and sugar until fluffy. Add eggs, one at a time, beating after each addition.Add vanilla extract.
In a separate bowl, mix the flour,cocoa powder and salt.
Add one-third of the flour mixture to butter mixture and beat on low. Add half of the buttermilk. Alternate adding flour mixture and buttermilk, ending with flour mixture. Add food coloring.
In a small bowl, comgine the vinegar and baking soda. Add to the cake batter, mixing until just combined.
Pour the batter into the cake pans. Bake for about 25 - 30 minutes or until a toothpick comes out clean from the center of the cake.
Cool the cakes in the pans for 10 minutes before inverting onto wire cake racks.
When the cakes are completely cooled, fill and frost them with cream cheese icing. Apply chopped pecans to the side of the cake. Decorate the top of the red velvet cake with pecan halves.
Keep the cake refrigerated until served.
This is the best and easiest one I've found so far! They bake up beautifully, have a deep red color (not burgundy!) and are sinfully moist and delicious and they do have a velvety texture!
Red Velvet Cupcakes from Mix
Ingredients:
1 box white or yellow cake mix (I only use Betty Crocker)
1 box (4-serving size) instant vanilla pudding mix
4 large eggs
2 1/2 tablespoons unsweetened cocoa powder
1 tablespoon white vinegar
1 cup milk
1/2 cup vegetable oil
1 ounce liquid red food coloring (it called for 2 but 1 was perfect and at $4 a bottle a better bargain!)
This is the best red velvet cake that I have done. But if you're not happy with the colour of the mix, just add more colouring! I used a whole bottle once when i wanted an intense red.
INGREDIENTS:
2 cups all purpose (plain) flour
1 1/2 cups sugar
1 cup buttermilk
1/2 cup (1 stick) butter, softened
1/3 cup baking cocoa (we used Special Dark baking cocoa)
2 eggs
2 tablespoons red food color
1 1/2 teaspoons baking soda
1 tablespoon white vinegar
1 teaspoon salt
1 teaspoon vanilla extract
Directions:
Preheat oven to 350掳F. Beat butter and sugar in large bowl. Add eggs and vanilla, combine well. In a measuring cup stir together buttermilk and food color. In a large bowl, stir together flour, cocoa and salt. Add the flour mixture to the butter mixture, alternating with the colored buttermilk. Stir in baking soda and vinegar. Pour into 24 lined cupcake pans with papers or grease and flour. OR 1 layer cake (two 9-inch round baking pans) OR one 13x9-inch baking pan. Bake 20 to 25 minutes or until wooden pick inserted in center comes out clean.
Good with Cream Cheese Icing or Marscapone Icing
I've never made one from scratch so if that's what your'e looking for sorry...I always make the Duncan Hines ones and they come out super bright red and really good, I always get compliments too. However i never put water and oil like they tell you to on the box I always add milk and butter or margarine and it comes out fluffly and moist...mmmmm :)
http://recipes.egullet.org/recipes/r1542鈥?/a>
love the cakes one of the best ever! even if the ';Deep Red Color'; is made from crushed beatles!
the last time I made one, I used a german chocolate box cake with 2 bottles of red food color, turned out pretty good.
http://allrecipes.com/Recipe/Red-Velvet-鈥?/a>
Does anyone have a good icing recipe for a BUNDT spice cake? (Not a pumpkin one)?
Caramel Icing
1 ½ cups brown sugar
¼ cup butter or margarine
2 Tbls milk
½ cup powdered sugar
Combine brown sugar, butter and milk in 1 quart casserole. Cook in microwave full power for 1 to 1 ½ minutes or until mixture boils, boil 1 minute. Blend in powdered sugar and cool slightly Spread on cooled cake.Does anyone have a good icing recipe for a BUNDT spice cake? (Not a pumpkin one)?
This is my favourite recipe!
HONEY CAKE
3 eggs
1 c. brown sugar, packed
1/3 c. oil
1 ¼. c. liquid honey
3 c. flour
2 tsp. baking powder
1 tsp. baking soda
2 tsp. cinnamon
¼ tsp. ground ginger
¼ tsp. allspice
¾ c. cold tea or coffee
¼ c. brandy, whisky or orange juice
½ c. raisins, rinsed and well-drained
½ c. dried apricots, cut up
Preheat the oven to 325ºF. Spray a 10” Bundt pan. Beat eggs sugar and oil until light. Add honey, mix well. Combine dry ingredients and spices. Add to batter alternately with tea and orange juice. Mix until just blended. Stir in raisins and apricots. Pour batter into pan, bake for 1 hour and 15 minutes. Remove from oven and let cool for 20 min. Loosen cake from pan with a flexible spatula. Carefully invert onto serving plate.Does anyone have a good icing recipe for a BUNDT spice cake? (Not a pumpkin one)?
I think that cream cheese would work well with spice cake too. You can buy cream cheese icing/frosting in a can in the grocery store.
My recipe: 1 -1c measurement of cream cheese (8 oz) 2 c. icing sugar, 1-2 tbsp. milk.
Beat well with an electric beater until well blended...then spread over your bundt cake.
Make coffee and enjoy!! : )
1 ½ cups brown sugar
¼ cup butter or margarine
2 Tbls milk
½ cup powdered sugar
Combine brown sugar, butter and milk in 1 quart casserole. Cook in microwave full power for 1 to 1 ½ minutes or until mixture boils, boil 1 minute. Blend in powdered sugar and cool slightly Spread on cooled cake.Does anyone have a good icing recipe for a BUNDT spice cake? (Not a pumpkin one)?
This is my favourite recipe!
HONEY CAKE
3 eggs
1 c. brown sugar, packed
1/3 c. oil
1 ¼. c. liquid honey
3 c. flour
2 tsp. baking powder
1 tsp. baking soda
2 tsp. cinnamon
¼ tsp. ground ginger
¼ tsp. allspice
¾ c. cold tea or coffee
¼ c. brandy, whisky or orange juice
½ c. raisins, rinsed and well-drained
½ c. dried apricots, cut up
Preheat the oven to 325ºF. Spray a 10” Bundt pan. Beat eggs sugar and oil until light. Add honey, mix well. Combine dry ingredients and spices. Add to batter alternately with tea and orange juice. Mix until just blended. Stir in raisins and apricots. Pour batter into pan, bake for 1 hour and 15 minutes. Remove from oven and let cool for 20 min. Loosen cake from pan with a flexible spatula. Carefully invert onto serving plate.Does anyone have a good icing recipe for a BUNDT spice cake? (Not a pumpkin one)?
I think that cream cheese would work well with spice cake too. You can buy cream cheese icing/frosting in a can in the grocery store.
My recipe: 1 -1c measurement of cream cheese (8 oz) 2 c. icing sugar, 1-2 tbsp. milk.
Beat well with an electric beater until well blended...then spread over your bundt cake.
Make coffee and enjoy!! : )
What is a good recipe for potato cakes?
the ones you make with mashed potatoes.. i tried to make them one day and they kinda just burnt so whats a good way to get them to not burnWhat is a good recipe for potato cakes?
NO FLOUR read:
Left over mashed potatoes! I always make extra so I can make em the next day so they will be stiff......about 4 cups of potatoes.
dice an onion and saute it in margarine till carmelized, put that into the mashed potatoes,
2 eggs(more if there is a big bowl of potatoes,) it's what gules the stuff together, salt %26amp; pepper n green onion tops. No flour.
Mix it all up, then in a skillet, put a small amount of oil in the skillet on med how, let it heat first. When how, drop spoonfulls of the tater mix in the oil..Not huge spoonfulls that will take longer to cook and may burn before the middle is done. Flatten gently, cook on med low about 5 to 7 min per side till brown. Add more oil as needed. Don't turn the heat to high and don't keep flipping. let them cook till well set before you flip. Only flip once. Now some people roll the shaped cakes in flour, bread crumbs etc. before the put them in the oil, I do not...we like them without all that.
Here are some tater cake video recipes step by step:
http://www.youtube.com/watch?v=0E2xx2Pax鈥?/a>What is a good recipe for potato cakes?
Yeah just squishing the taters together and frying them won't work. We call these potato puffs but you can make them into pancake type forms.
1/2 cup flour
1/4 tsp salt
1 egg slightly beaten
1 tsp basking powder
1 cup slightly warmed mashed taters
1 tsp parsley
Mix together and drop by spoon fulls into hot oil. Fry until golden brown.
Or pat them into pancakes and pan fry in oil or butter.
NO FLOUR read:
Left over mashed potatoes! I always make extra so I can make em the next day so they will be stiff......about 4 cups of potatoes.
dice an onion and saute it in margarine till carmelized, put that into the mashed potatoes,
2 eggs(more if there is a big bowl of potatoes,) it's what gules the stuff together, salt %26amp; pepper n green onion tops. No flour.
Mix it all up, then in a skillet, put a small amount of oil in the skillet on med how, let it heat first. When how, drop spoonfulls of the tater mix in the oil..Not huge spoonfulls that will take longer to cook and may burn before the middle is done. Flatten gently, cook on med low about 5 to 7 min per side till brown. Add more oil as needed. Don't turn the heat to high and don't keep flipping. let them cook till well set before you flip. Only flip once. Now some people roll the shaped cakes in flour, bread crumbs etc. before the put them in the oil, I do not...we like them without all that.
Here are some tater cake video recipes step by step:
http://www.youtube.com/watch?v=0E2xx2Pax鈥?/a>What is a good recipe for potato cakes?
Yeah just squishing the taters together and frying them won't work. We call these potato puffs but you can make them into pancake type forms.
1/2 cup flour
1/4 tsp salt
1 egg slightly beaten
1 tsp basking powder
1 cup slightly warmed mashed taters
1 tsp parsley
Mix together and drop by spoon fulls into hot oil. Fry until golden brown.
Or pat them into pancakes and pan fry in oil or butter.
Desperately seeking deliciously yummy recipe for Rory Emerald and Queen Elizabeth cake? (Please be specific).
';Queen Elizabeth cake'; - ';Rory Emerald cake';Desperately seeking deliciously yummy recipe for Rory Emerald and Queen Elizabeth cake? (Please be specific).
I suspect that this is a trick question. The recipes for Rory Emerald cake and Queen Elizabeth cake are closely guarded royal secrets!
:-)Desperately seeking deliciously yummy recipe for Rory Emerald and Queen Elizabeth cake? (Please be specific).
Have a look at these websites...
http://allrecipes.com/Recipe/Queen-Eliza鈥?/a>
http://www.cooks.com/rec/view/0,186,1531鈥?/a>
There are many other ones, I went through yahoo search. I couldn't find one for Rory Emerald cake though, sorry.
I hope you or someone else on here have more luck finding it.
QUEEN ELIZABETH CAKE
1 c. sugar
1 beaten egg
1 tsp. salt
1 1/2 c. sifted flour
1/4 c. butter
1/2 c. nuts
1 c. boiling water
1 c. chopped dates
1 tsp. soda
Pour boiling water over chopped dates and soda and let stand while mixing the other ingredients. Combine both mixtures and bake for 35 minutes at 350 degrees in a 9x12 inch pan.
QUEEN ELIZABETH ICING:
5 tbsp. brown sugar
5 tbsp. cream
2 tbsp. butter
Boil ingredients for 3 minutes and spread on cake. Add nuts or coconut, if desired.
I suspect that this is a trick question. The recipes for Rory Emerald cake and Queen Elizabeth cake are closely guarded royal secrets!
:-)Desperately seeking deliciously yummy recipe for Rory Emerald and Queen Elizabeth cake? (Please be specific).
Have a look at these websites...
http://allrecipes.com/Recipe/Queen-Eliza鈥?/a>
http://www.cooks.com/rec/view/0,186,1531鈥?/a>
There are many other ones, I went through yahoo search. I couldn't find one for Rory Emerald cake though, sorry.
I hope you or someone else on here have more luck finding it.
QUEEN ELIZABETH CAKE
1 c. sugar
1 beaten egg
1 tsp. salt
1 1/2 c. sifted flour
1/4 c. butter
1/2 c. nuts
1 c. boiling water
1 c. chopped dates
1 tsp. soda
Pour boiling water over chopped dates and soda and let stand while mixing the other ingredients. Combine both mixtures and bake for 35 minutes at 350 degrees in a 9x12 inch pan.
QUEEN ELIZABETH ICING:
5 tbsp. brown sugar
5 tbsp. cream
2 tbsp. butter
Boil ingredients for 3 minutes and spread on cake. Add nuts or coconut, if desired.
Recipe for cake with chocolate sauce inside...please help!!?
i want to know the recipe for cake with chocolate sauce baked inside . please help me guys.Recipe for cake with chocolate sauce inside...please help!!?
Haven't tried this as I'm not a baker, but I'd sure eat some if it was offered to me:
http://allrecipes.com/Recipe/Tunnel-of-F鈥?/a>
http://allrecipes.com/Recipe/Tunnel-of-F鈥?/a>
Haven't tried this as I'm not a baker, but I'd sure eat some if it was offered to me:
http://allrecipes.com/Recipe/Tunnel-of-F鈥?/a>
http://allrecipes.com/Recipe/Tunnel-of-F鈥?/a>
I need a recipe for cake and ale?
im doing a project on wicca and i need a food. i was tol;d this is best. if i could have a good recipe that would be great.I need a recipe for cake and ale?
LOL - anything goes! I've made feneka and wassail to serve as cakes and ale in a ceremony. The ale is typically a fruit drink of some sort or mead and the cake is anything made from grain. When the person who was in charge of bringing the cakes %26amp; ale forgot, we used smarties candies and mountain dew! Whatever happens to be on hand will work in a pinch.I need a recipe for cake and ale?
Cakes can be any baked grain product, leavened or unleavened. I like homemade sourdough bread with some butter on it, although in the Spring, we often serve cupcakes (hom-made) with dandilion jelly on them. Ale is even simpler. If you want to avoid alcohol, you can make fruit juice (apple being a classic example) and spice it appropriate for the season. In the Spring, we do mind lemonade, and the summer, often a peach iced tea, in the fall, spiced apple cider (with cloves or cinnemon) and in winter, often chocolat spiced with mint. Alternatively, various wines, meads or beers and ales may be employed. Making your own beer is a time consuming process, but it can be very enjoyable. Many grocery stores, nowdays, also sell seasonal beers and wines. Take your pick.
Not sure about cake and ale, but a nice rum cake is always delish!mac rvd
LOL - anything goes! I've made feneka and wassail to serve as cakes and ale in a ceremony. The ale is typically a fruit drink of some sort or mead and the cake is anything made from grain. When the person who was in charge of bringing the cakes %26amp; ale forgot, we used smarties candies and mountain dew! Whatever happens to be on hand will work in a pinch.I need a recipe for cake and ale?
Cakes can be any baked grain product, leavened or unleavened. I like homemade sourdough bread with some butter on it, although in the Spring, we often serve cupcakes (hom-made) with dandilion jelly on them. Ale is even simpler. If you want to avoid alcohol, you can make fruit juice (apple being a classic example) and spice it appropriate for the season. In the Spring, we do mind lemonade, and the summer, often a peach iced tea, in the fall, spiced apple cider (with cloves or cinnemon) and in winter, often chocolat spiced with mint. Alternatively, various wines, meads or beers and ales may be employed. Making your own beer is a time consuming process, but it can be very enjoyable. Many grocery stores, nowdays, also sell seasonal beers and wines. Take your pick.
Not sure about cake and ale, but a nice rum cake is always delish!
Need a simple recipe for crab cakes?
I have 2 small cans of crab meat.Need a simple recipe for crab cakes?
This one is great, it is from kraftfoods.com. I used it for holiday party entertaining
3 cans (6 oz. each) crabmeat, well drained, flaked
1/2 cup KRAFT Mayo Real Mayonnaise
15 RITZ Crackers, crushed (about 1/2 cup)
1 egg
1 Tbsp. GREY POUPON Dijon Mustard
1 Tbsp. lemon juice
1-1/2 tsp. Worcestershire sauce
1 tsp. chopped fresh parsley
1/2 tsp. dry mustard
1-1/2 tsp. butter or margarine
MIX all ingredients except butter until well blended.
SHAPE into 8 patties.
COOK patties in melted butter in large nonstick skillet 4 to 5 minutes on each side or until golden brown on both sides.Need a simple recipe for crab cakes?
Caribbean Crab Cakes Benedict:
3 saltine crackers
3 (1-ounce) slices French bread, torn
1 pound fresh lump crabmeat, drained
1 cup mayonnaise
1 egg white
2 tablespoons fresh lemon juice
1/2 teaspoon ground ginger
1/4 teaspoon ground red pepper
1/4 teaspoon seafood seasoning
1/4 cup peanut oil
2 tablespoons unsalted butter
2 avocados, peeled and sliced
6 large eggs, poached
Caribbean Hollandaise Sauce
Cracked black pepper
Garnish: diced red bell pepper
Place crackers in a blender or food processor; process until finely ground. Place bread in blender or food processor; process until finely ground.
Combine crabmeat, mayonnaise, cracker crumbs, breadcrumbs, egg white, and next 4 ingredients in a large bowl. Cover and chill 8 hours.
Shape crab mixture into 6 (4-inch) patties. Cook crab cakes, in batches, in hot oil and melted butter in a large skillet over medium-high heat 4 minutes on each side or until golden.
Place avocado slices and poached eggs on crab cakes, and top with Caribbean Hollandaise Sauce and pepper. Garnish, if desired.
Yield: Makes 6 servings
Try this one. I hope that it works for you. Good luck. It has canned crab meat in it so I hope you have enough.
http://allrecipes.com/Recipe/My-Crab-Cak鈥?/a>
'''''''''''''COOKS.COM............
Crab Cakes with Roasted Red Pepper Sauce
Crab Cakes:
1 cup cracker meal
1 egg, beaten
1/2 cup milk
12 ounces lump crab meat, picked over to remove any shell fragments
1 rounded teaspoon crab boil seasoning
1 tablespoon baking powder
A handful flat leaf parsley, chopped
1 lemon, zested, plus 1 lemon, cut into wedges, for garnish
1 rib celery from the heart of the stalk, finely chopped
Several drops Worcestershire sauce
Several drops hot pepper sauce
2 tablespoons mayonnaise or ranch dressing
Vegetable or canola oil, for frying
Red Pepper Sauce:
1 (8-ounce) jar roasted red peppers, drained, or 1 large freshly prepared roasted red pepper
1 cup mayonnaise or reduced fat mayonnaise
1/2 cup prepared chili sauce
Place cracker meal in a bowl and make a well in the center of the meal. Beat egg with milk and pour into well. Moisten cracker meal and combine liquid with meal using the tines of a fork. Add crab meat, crab boil seasoning, baking powder, parsley, lemon zest, celery, Worcestershire, hot pepper sauce, and mayonnaise to the bowl. Mix all ingredients well and form into 8 (3-inch) patties. Add 1/2-inch vegetable or canola oil to a skillet and heat to medium high temperature. Fry cakes 3 minutes on each side and drain on paper towel lined plate. Cook 4 cakes at a time, so that oil temp does not drop too low.
For red pepper sauce, combine drained red peppers in a food processor bowl with mayonnaise and chili sauce. Pulse/grind the ingredients into a smooth sauce. Transfer sauce to a small serving dish.
Serve crab cakes with sauce and lemon wedges.
This one is great, it is from kraftfoods.com. I used it for holiday party entertaining
3 cans (6 oz. each) crabmeat, well drained, flaked
1/2 cup KRAFT Mayo Real Mayonnaise
15 RITZ Crackers, crushed (about 1/2 cup)
1 egg
1 Tbsp. GREY POUPON Dijon Mustard
1 Tbsp. lemon juice
1-1/2 tsp. Worcestershire sauce
1 tsp. chopped fresh parsley
1/2 tsp. dry mustard
1-1/2 tsp. butter or margarine
MIX all ingredients except butter until well blended.
SHAPE into 8 patties.
COOK patties in melted butter in large nonstick skillet 4 to 5 minutes on each side or until golden brown on both sides.Need a simple recipe for crab cakes?
Caribbean Crab Cakes Benedict:
3 saltine crackers
3 (1-ounce) slices French bread, torn
1 pound fresh lump crabmeat, drained
1 cup mayonnaise
1 egg white
2 tablespoons fresh lemon juice
1/2 teaspoon ground ginger
1/4 teaspoon ground red pepper
1/4 teaspoon seafood seasoning
1/4 cup peanut oil
2 tablespoons unsalted butter
2 avocados, peeled and sliced
6 large eggs, poached
Caribbean Hollandaise Sauce
Cracked black pepper
Garnish: diced red bell pepper
Place crackers in a blender or food processor; process until finely ground. Place bread in blender or food processor; process until finely ground.
Combine crabmeat, mayonnaise, cracker crumbs, breadcrumbs, egg white, and next 4 ingredients in a large bowl. Cover and chill 8 hours.
Shape crab mixture into 6 (4-inch) patties. Cook crab cakes, in batches, in hot oil and melted butter in a large skillet over medium-high heat 4 minutes on each side or until golden.
Place avocado slices and poached eggs on crab cakes, and top with Caribbean Hollandaise Sauce and pepper. Garnish, if desired.
Yield: Makes 6 servings
Try this one. I hope that it works for you. Good luck. It has canned crab meat in it so I hope you have enough.
http://allrecipes.com/Recipe/My-Crab-Cak鈥?/a>
'''''''''''''COOKS.COM............
Crab Cakes with Roasted Red Pepper Sauce
Crab Cakes:
1 cup cracker meal
1 egg, beaten
1/2 cup milk
12 ounces lump crab meat, picked over to remove any shell fragments
1 rounded teaspoon crab boil seasoning
1 tablespoon baking powder
A handful flat leaf parsley, chopped
1 lemon, zested, plus 1 lemon, cut into wedges, for garnish
1 rib celery from the heart of the stalk, finely chopped
Several drops Worcestershire sauce
Several drops hot pepper sauce
2 tablespoons mayonnaise or ranch dressing
Vegetable or canola oil, for frying
Red Pepper Sauce:
1 (8-ounce) jar roasted red peppers, drained, or 1 large freshly prepared roasted red pepper
1 cup mayonnaise or reduced fat mayonnaise
1/2 cup prepared chili sauce
Place cracker meal in a bowl and make a well in the center of the meal. Beat egg with milk and pour into well. Moisten cracker meal and combine liquid with meal using the tines of a fork. Add crab meat, crab boil seasoning, baking powder, parsley, lemon zest, celery, Worcestershire, hot pepper sauce, and mayonnaise to the bowl. Mix all ingredients well and form into 8 (3-inch) patties. Add 1/2-inch vegetable or canola oil to a skillet and heat to medium high temperature. Fry cakes 3 minutes on each side and drain on paper towel lined plate. Cook 4 cakes at a time, so that oil temp does not drop too low.
For red pepper sauce, combine drained red peppers in a food processor bowl with mayonnaise and chili sauce. Pulse/grind the ingredients into a smooth sauce. Transfer sauce to a small serving dish.
Serve crab cakes with sauce and lemon wedges.
Recipe for cake FROSTING?
I have to make a cake tomorrow but I don't want to use store bought frosting because its so sweet... anyone know a recipe for a cake frosting that's not too sweet? any flavors are welcome...
Thanks so much!Recipe for cake FROSTING?
I just make a simple white frosting for my cakes.. i dont measure though so ill try to estimate ( also depends on how much you want)
1/2 cup butter
teaspoon vanilla estract
around a cup icing sugar, ( this is where you can alter sweetness)
3 tablespoons milk
soften butter, cream in bowl with beaters, add vanilla, add some icing sugar and milk. add too sweeten as you like
If you want chocolate:
Same thing but sift a bunch of cocoa powder into it, also can add chocolate syrup in addition to the cocoa powder to taste
Cherry:
Same as vanilla except add juice from a jar of marachino cherriesRecipe for cake FROSTING?
Chocolate ganache frosting: equal WEIGHT of bittersweet/semisweet chocolate and heavy cream, melt in a double boiler. Let it cool, and when you frost your (cooled!) cake, make sure it's still spreadable.
Whipped cream frosting: 1 cup or more of heavy whipping cream, a little bit of vanilla extract (about half a teaspoon per cup of whipping cream), and powdered sugar to taste. Whip the cream, vanilla, and some powdered sugar (not too much) until there are stiff peaks. Don't over beat. Fold in more sugar if you want it sweeter.
That's all I have. If you want chocolate whipped cream frosting, add a couple teaspoons of cocoa powder to your liking, and more sugar if needed. White chocolate ganache, use white chocolate instead of regular chocolate. You can add color to the whipped cream frosting and the white chocolate ganache frosting.
Strawberry Cream CheeseFrosting:
1 pkg (8oz) cream cheese
1 stick of butter
3 1/2 cups confectioner's sugar
3/4 cup mashed strawberries (drained)
Prepare frosting:
Combine cream cheese, and butter and mix on low speed for a minute. Add sugar and strawberries. Blend frosting on low until sugar is incorporated.
CARAMEL FROSTING:
2 tbsp. butter
1/3 c. heavy cream
2/3 c. brown sugar, firmly packed
1/8 tsp. salt
3 c. confectioners' sugar
Few drops vanilla
Mix butter, cream, brown sugar and salt in saucepan. Bring to boil, stirring constantly. Remove from heat, add vanilla, then gradually add confectioners' sugar to make frosting of spreading consistency
FROSTING FOR GERMAN CHOCOLATE CAKE
1 c. sugar
3 egg yolks
1 tsp. vanilla
1 c. nuts
1 stick butter
1 can condensed milk
1 tbsp. cornstarch
1 can coconut
Combine ingredients and cook over low heat; stirring constantly until thickened, about 12 minutes. Add chopped pecans and coconut.
FUDGE FROSTING:
2 (1 oz.) squares unsweetened chocolate
1/4 c. butter
3 1/2 c. sifted powdered sugar
1/3 c. milk
1 tsp. vanilla
WHIPPED CREAM FROSTING FOR CAKE
2 tbsp. flour
1/2 c. milk
Cook, stirring constantly, until pasty consistency. Cool. (Do not use this mixture until it is really cool).
1/2 c. shortening
Beat 4 minutes.
1/2 c. granulated sugar
Beat 4 minutes.
1 tsp. vanilla
Beat 4 minutes.
Cool flour mixture
Beat 4 minutes.
The more you beat, the better it is! Double the recipe for large 3 layer cake.
FLUFFY FROSTING:
1/3 c. sugar
2 tbsp. dark corn syrup
3 tbsp. water
2 egg whites
Prepare Frosting: Combine sugar, corn syrup and water in very small, heavy saucepan. Reserve.
8. Beat egg whites in small bowl until firm peaks form. Bring corn syrup mixture to boiling. Continue boiling, without stirring, until mixture registers 242 degrees on candy thermometer. With mixer running, very slowly pour hot syrup in thin stream into beaten whites, beating constantly. Continue beating on high speed until stiff, glossy peaks form. Frost cake and serve.
Melt chocolate and butter together in top of double boiler or microwave, let cool. Add powdered sugar and milk to chocolate mixture, beating until smooth. Stir in vanilla.
Makes 2 cups.
Yeah
A Really simple one , tastes good on carrot cake, but also on lots of others too!
In a food processor, whip up 4 oz butter and 4 oz cream cheese
Then add 1 pound of icing (confectioners) sugar
Process till smooth, Add about 2 fl. oz water to make it mice and light
Add 1 tsp vanilla essence (or other flavouring depending on your cake)
Process to blend.
Done!!
If you don't have a processor you can use a electric hand whisk, or if you are feeling energetic you can mix it with a wooden spoon, But that takes a lot of work!!!
If you want any more feel free to email and I'll try to get back to you!!
google cream cheese frosting recipes.
lemon juice and powder sugar
Thanks so much!Recipe for cake FROSTING?
I just make a simple white frosting for my cakes.. i dont measure though so ill try to estimate ( also depends on how much you want)
1/2 cup butter
teaspoon vanilla estract
around a cup icing sugar, ( this is where you can alter sweetness)
3 tablespoons milk
soften butter, cream in bowl with beaters, add vanilla, add some icing sugar and milk. add too sweeten as you like
If you want chocolate:
Same thing but sift a bunch of cocoa powder into it, also can add chocolate syrup in addition to the cocoa powder to taste
Cherry:
Same as vanilla except add juice from a jar of marachino cherriesRecipe for cake FROSTING?
Chocolate ganache frosting: equal WEIGHT of bittersweet/semisweet chocolate and heavy cream, melt in a double boiler. Let it cool, and when you frost your (cooled!) cake, make sure it's still spreadable.
Whipped cream frosting: 1 cup or more of heavy whipping cream, a little bit of vanilla extract (about half a teaspoon per cup of whipping cream), and powdered sugar to taste. Whip the cream, vanilla, and some powdered sugar (not too much) until there are stiff peaks. Don't over beat. Fold in more sugar if you want it sweeter.
That's all I have. If you want chocolate whipped cream frosting, add a couple teaspoons of cocoa powder to your liking, and more sugar if needed. White chocolate ganache, use white chocolate instead of regular chocolate. You can add color to the whipped cream frosting and the white chocolate ganache frosting.
Strawberry Cream CheeseFrosting:
1 pkg (8oz) cream cheese
1 stick of butter
3 1/2 cups confectioner's sugar
3/4 cup mashed strawberries (drained)
Prepare frosting:
Combine cream cheese, and butter and mix on low speed for a minute. Add sugar and strawberries. Blend frosting on low until sugar is incorporated.
CARAMEL FROSTING:
2 tbsp. butter
1/3 c. heavy cream
2/3 c. brown sugar, firmly packed
1/8 tsp. salt
3 c. confectioners' sugar
Few drops vanilla
Mix butter, cream, brown sugar and salt in saucepan. Bring to boil, stirring constantly. Remove from heat, add vanilla, then gradually add confectioners' sugar to make frosting of spreading consistency
FROSTING FOR GERMAN CHOCOLATE CAKE
1 c. sugar
3 egg yolks
1 tsp. vanilla
1 c. nuts
1 stick butter
1 can condensed milk
1 tbsp. cornstarch
1 can coconut
Combine ingredients and cook over low heat; stirring constantly until thickened, about 12 minutes. Add chopped pecans and coconut.
FUDGE FROSTING:
2 (1 oz.) squares unsweetened chocolate
1/4 c. butter
3 1/2 c. sifted powdered sugar
1/3 c. milk
1 tsp. vanilla
WHIPPED CREAM FROSTING FOR CAKE
2 tbsp. flour
1/2 c. milk
Cook, stirring constantly, until pasty consistency. Cool. (Do not use this mixture until it is really cool).
1/2 c. shortening
Beat 4 minutes.
1/2 c. granulated sugar
Beat 4 minutes.
1 tsp. vanilla
Beat 4 minutes.
Cool flour mixture
Beat 4 minutes.
The more you beat, the better it is! Double the recipe for large 3 layer cake.
FLUFFY FROSTING:
1/3 c. sugar
2 tbsp. dark corn syrup
3 tbsp. water
2 egg whites
Prepare Frosting: Combine sugar, corn syrup and water in very small, heavy saucepan. Reserve.
8. Beat egg whites in small bowl until firm peaks form. Bring corn syrup mixture to boiling. Continue boiling, without stirring, until mixture registers 242 degrees on candy thermometer. With mixer running, very slowly pour hot syrup in thin stream into beaten whites, beating constantly. Continue beating on high speed until stiff, glossy peaks form. Frost cake and serve.
Melt chocolate and butter together in top of double boiler or microwave, let cool. Add powdered sugar and milk to chocolate mixture, beating until smooth. Stir in vanilla.
Makes 2 cups.
Yeah
A Really simple one , tastes good on carrot cake, but also on lots of others too!
In a food processor, whip up 4 oz butter and 4 oz cream cheese
Then add 1 pound of icing (confectioners) sugar
Process till smooth, Add about 2 fl. oz water to make it mice and light
Add 1 tsp vanilla essence (or other flavouring depending on your cake)
Process to blend.
Done!!
If you don't have a processor you can use a electric hand whisk, or if you are feeling energetic you can mix it with a wooden spoon, But that takes a lot of work!!!
If you want any more feel free to email and I'll try to get back to you!!
google cream cheese frosting recipes.
lemon juice and powder sugar
A recipe called Wacky cake.?
I was looking on google for a Wacky cake recipe. They all seem to be chocolate. Anyone have a recipe for a white one.A recipe called Wacky cake.?
You can just omit the cocoa if you want.A recipe called Wacky cake.?
Here is one
http://www.recipezaar.com/293553
.
WACKY CAKE %26amp; WHITE FROSTING
3 c. flour
2 c. sugar
1/3 c. cocoa
2 tsp. soda
1 tsp. salt
2 tsp. vanilla
3/4 c. Wesson oil
2 c. water
2 tbsp. vinegar
Place all ingredients in large bowl and mix well. Bake at 375 degrees for about 40 minutes or until done.
FROSTING:
1 (2 lb.) bag powdered sugar
1 c. shortening
2/3 c. milk
1 tsp. vanilla
1 tsp. salt
Combine all ingredients and mix at high speed until creamy. Spread on cooled cake.
OR
WACKY CAKE
1 1/2 c. flour
1 c. sugar
1 tsp. salt
1 tsp. baking soda
1/4 c. cocoa
1 c. water
1 tsp. vinegar
1/2 c. shortening
1 tsp. vanilla
Mix ingredients. Pour into greased and floured cookie sheet. Bake at 350 degrees for 20 minutes.
ICING WITH:
1 c. sugar
1/4 c. cocoa
1/2 stick butter
1/4 c. milk
Cook to soft boil stage. Spread on warm wacky cake
JM
You can just omit the cocoa if you want.A recipe called Wacky cake.?
Here is one
http://www.recipezaar.com/293553
.
WACKY CAKE %26amp; WHITE FROSTING
3 c. flour
2 c. sugar
1/3 c. cocoa
2 tsp. soda
1 tsp. salt
2 tsp. vanilla
3/4 c. Wesson oil
2 c. water
2 tbsp. vinegar
Place all ingredients in large bowl and mix well. Bake at 375 degrees for about 40 minutes or until done.
FROSTING:
1 (2 lb.) bag powdered sugar
1 c. shortening
2/3 c. milk
1 tsp. vanilla
1 tsp. salt
Combine all ingredients and mix at high speed until creamy. Spread on cooled cake.
OR
WACKY CAKE
1 1/2 c. flour
1 c. sugar
1 tsp. salt
1 tsp. baking soda
1/4 c. cocoa
1 c. water
1 tsp. vinegar
1/2 c. shortening
1 tsp. vanilla
Mix ingredients. Pour into greased and floured cookie sheet. Bake at 350 degrees for 20 minutes.
ICING WITH:
1 c. sugar
1/4 c. cocoa
1/2 stick butter
1/4 c. milk
Cook to soft boil stage. Spread on warm wacky cake
JM
Recipe for cake mix cookies?
. my cake mix box doesnt have itRecipe for cake mix cookies?
1 package cake mix, any flavor
2 eggs
1/3 cup oil
Preparation:
Preheat oven to 350 degrees.
Remove 3 tablespoons from the cake mix and set aside.
Add eggs and oil to cake mix and combine until smooth. If mix is too wet, add more dry mix. Drop in one inch balls on ungreased cookie sheet or baking pan.
Bake for approximately 7 minutes or until slightly browned, being careful not to overcook.
Recipe for cake mix cookies?
Funfetti cake mix has a cookie recipe right on the box. They're pretty tasty.
1 package cake mix, any flavor
2 eggs
1/3 cup oil
Preparation:
Preheat oven to 350 degrees.
Remove 3 tablespoons from the cake mix and set aside.
Add eggs and oil to cake mix and combine until smooth. If mix is too wet, add more dry mix. Drop in one inch balls on ungreased cookie sheet or baking pan.
Bake for approximately 7 minutes or until slightly browned, being careful not to overcook.
Recipe for cake mix cookies?
Funfetti cake mix has a cookie recipe right on the box. They're pretty tasty.
Recipe for chocolate chip frosting/icing for cake?
I'm thinking of making cake, but I have no cake icing, but I do have a bag of chocolate chips. any ideas?Recipe for chocolate chip frosting/icing for cake?
Ingredients:
1 cup sugar
3 tablespoons butter
1/3 cup milk
6 ounces choc. chips
Directions:
Combine all ingredients except chocolate in saucepan over medium high heat. Stir constantly until melted. Bring to a boil for 1 minute, still stirring. Remove from heat. Add in chips and stir until completely melted. Spread on cooled cake.
This works if you have all those ingredients!Recipe for chocolate chip frosting/icing for cake?
Chocolate whip cream icing
In 3 cups of whipping cream add 1/3 cup chocolate chips.
melt in sauce pan or microwave
Cool in fridge until cold.
add two tbsp of icing sugar
whip using a mixer
ice your cake
in the middle of the cake put some time of liquid or jam to keep the cake moist. you can use various flavours syrups or alcohol as well.chef robert
Culinary Instructor
author of chef robert presents romantic dinners for two
My mom used to sprinkle the choc chips and mini marshmallows on the hot cake immediately after removing from the oven....let it sit long enough for both to soften and spread it around....kinda marbles on the top and is a gummy chewy type topping....but yummy
the minute the cake somes out of the oven, sprinkle the chips over the hot cake. They will melt almost immedietly. Spread them gently over the top of the cake. You are done.
It will harden and so when you cut the cake, be carefull but this is an emergencey frosting, right?
You can melt the choc chips about 1 cup to about 1 cup of icing sugar and then gently fold in about 1 and a half cups of whipped cream.
hope I helped
buy the cake or buy the icing
Ingredients:
1 cup sugar
3 tablespoons butter
1/3 cup milk
6 ounces choc. chips
Directions:
Combine all ingredients except chocolate in saucepan over medium high heat. Stir constantly until melted. Bring to a boil for 1 minute, still stirring. Remove from heat. Add in chips and stir until completely melted. Spread on cooled cake.
This works if you have all those ingredients!Recipe for chocolate chip frosting/icing for cake?
Chocolate whip cream icing
In 3 cups of whipping cream add 1/3 cup chocolate chips.
melt in sauce pan or microwave
Cool in fridge until cold.
add two tbsp of icing sugar
whip using a mixer
ice your cake
in the middle of the cake put some time of liquid or jam to keep the cake moist. you can use various flavours syrups or alcohol as well.chef robert
Culinary Instructor
author of chef robert presents romantic dinners for two
My mom used to sprinkle the choc chips and mini marshmallows on the hot cake immediately after removing from the oven....let it sit long enough for both to soften and spread it around....kinda marbles on the top and is a gummy chewy type topping....but yummy
the minute the cake somes out of the oven, sprinkle the chips over the hot cake. They will melt almost immedietly. Spread them gently over the top of the cake. You are done.
It will harden and so when you cut the cake, be carefull but this is an emergencey frosting, right?
You can melt the choc chips about 1 cup to about 1 cup of icing sugar and then gently fold in about 1 and a half cups of whipped cream.
hope I helped
buy the cake or buy the icing
I need some low calorie recipes for muffins, cupcakes, cakes, or cookies.?
go to www.yummy.caI need some low calorie recipes for muffins, cupcakes, cakes, or cookies.?
Muffins are just ugly cupcakes.mac rvd
Muffins are just ugly cupcakes.
I need a real easy recipe to make chocolate cake?
This cake starts with a box of chocolate brownie mix:
Ingredients:
1 box of your favorite Brownie Mix
(enough to fill a 9x13 inch pan)
3 3.5 oz. boxes of Jello Chocolate Mousse
(or chocolate pudding)
15 oz. lowfat Cool Whip
3 regular size candy bars
(Snickers, Heath, or SKOR)
陆 cup Kahlua (optional)
Instructions:
1. Bake brownies according to directions on the box.
2. Break the candy bars into small pieces.
3. Prepare chocolate mousse or pudding according to the directions on the box.
4. If desired, poke holes in the brownies while still warm. Pour Kahlua over the brownies. Cool.
5. In a large bowl layer ingredients in the following order:陆 of the cooled brownies, 陆 of the mousse or pudding, 陆 of the candy pieces,and 陆 of the cool whip. Repeat and serve.I need a real easy recipe to make chocolate cake?
Incredible Melted Ice-Cream Cake
Servings: Over 8
Difficulty: Easy
Cook Time: 30-60 min
This recipe changes the meaning of ice-cream and cake. Now it's ice-cream in cake.
Ingredients
Vegetable oil spray, for misting your cake pan
Flour, for dusting cake pan
1 package CHOCOLATE cake mix (18.25 ounces)
2 cups melted DARK CHOCOLATE ice cream, (a quality brand)
3 large eggs
Cooking Directions
Place a rack in the center of the oven and preheat to 350 degrees. Lightly mist a 12-cup bundt pan with vegetable oil spray, then dust with flour. Shake out the excess flour and set the pan aside.
Place the cake mix, melted ice cream and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with the rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides of the with the rubber spatula. Increase the mixer speed to medium and beat for 2 minutes more, scraping the sides of the bowl again if needed. The batter should look thick and well blended. Pour the batter into the prepared pan, smoothing the top with the rubber spatula. Place the pan in the oven. Bake the cake until it springs back when lightly pressed with your finger and just starts to pull away from the sides of the pan ? 38 to 42 minutes.
Remove the pan from the oven and place it on a wire rack to cool for 20 minutes. Run a long sharp knife around the edge of the cake and inert it onto a small rack so that the cake is right side up to complete cooling. 30 minutes or more.
* Store this cake in a plastic cake saver or under a glass cake dome at room temperature for up to one week. Or freeze it, wrapped in foil, for up to 6 months. Thaw the cake overnight on the counter before serving.I need a real easy recipe to make chocolate cake?
You should go to a store and buy the box that has it done for you (the mix).
1.Heat oven to 350 degrees farenheit for shiny metal or glass pan or 325 degrees farenheit for a dark or nonstick pan. Grease bottom only of 13';x9'; pan or bottom and sides of all other pans (Use paper baking cups for cupcakes if you want to make cupcakes).
2.Beat cake mix, water, oil and 3 eggs in large bowl on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally (batter will be lumpy). Pour into pan.
3. Bake and poke it with like a toothpick in the center and if it comes out clean that means its done. Cool for about 10-15 minutes so that if you want to put frosting on it it won't melt and taste funny.
Pan sizes:
If your pan sizes are these listed below then that's how long you have to leave it baking for.
13';x9';-26-31 minutes
two 8'; rounds- 26-31 minutes
two 9'; rounds- 23-28 minutes
For 24 cupcakes (2/3 full)- 15-20 minutes
and
for 12-cup fluted tube (Bandit)- 37-42 minutes.
%26amp; There you have it!
Enjoy! (:
Oh and you can also put other fun stuff like designs and sprinkles but remember to let it cool off first.
Have fun
You probably should just run over to Wal-Mart and just buy one. DuH. I know I didn't help much.=P. If you pick me as best answer, I will do a cartwheel.=s.
get duncan hines chocolate cake mix easy recipe.
Buy an already made one at the store.
Ingredients:
1 box of your favorite Brownie Mix
(enough to fill a 9x13 inch pan)
3 3.5 oz. boxes of Jello Chocolate Mousse
(or chocolate pudding)
15 oz. lowfat Cool Whip
3 regular size candy bars
(Snickers, Heath, or SKOR)
陆 cup Kahlua (optional)
Instructions:
1. Bake brownies according to directions on the box.
2. Break the candy bars into small pieces.
3. Prepare chocolate mousse or pudding according to the directions on the box.
4. If desired, poke holes in the brownies while still warm. Pour Kahlua over the brownies. Cool.
5. In a large bowl layer ingredients in the following order:陆 of the cooled brownies, 陆 of the mousse or pudding, 陆 of the candy pieces,and 陆 of the cool whip. Repeat and serve.I need a real easy recipe to make chocolate cake?
Incredible Melted Ice-Cream Cake
Servings: Over 8
Difficulty: Easy
Cook Time: 30-60 min
This recipe changes the meaning of ice-cream and cake. Now it's ice-cream in cake.
Ingredients
Vegetable oil spray, for misting your cake pan
Flour, for dusting cake pan
1 package CHOCOLATE cake mix (18.25 ounces)
2 cups melted DARK CHOCOLATE ice cream, (a quality brand)
3 large eggs
Cooking Directions
Place a rack in the center of the oven and preheat to 350 degrees. Lightly mist a 12-cup bundt pan with vegetable oil spray, then dust with flour. Shake out the excess flour and set the pan aside.
Place the cake mix, melted ice cream and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with the rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides of the with the rubber spatula. Increase the mixer speed to medium and beat for 2 minutes more, scraping the sides of the bowl again if needed. The batter should look thick and well blended. Pour the batter into the prepared pan, smoothing the top with the rubber spatula. Place the pan in the oven. Bake the cake until it springs back when lightly pressed with your finger and just starts to pull away from the sides of the pan ? 38 to 42 minutes.
Remove the pan from the oven and place it on a wire rack to cool for 20 minutes. Run a long sharp knife around the edge of the cake and inert it onto a small rack so that the cake is right side up to complete cooling. 30 minutes or more.
* Store this cake in a plastic cake saver or under a glass cake dome at room temperature for up to one week. Or freeze it, wrapped in foil, for up to 6 months. Thaw the cake overnight on the counter before serving.I need a real easy recipe to make chocolate cake?
You should go to a store and buy the box that has it done for you (the mix).
1.Heat oven to 350 degrees farenheit for shiny metal or glass pan or 325 degrees farenheit for a dark or nonstick pan. Grease bottom only of 13';x9'; pan or bottom and sides of all other pans (Use paper baking cups for cupcakes if you want to make cupcakes).
2.Beat cake mix, water, oil and 3 eggs in large bowl on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally (batter will be lumpy). Pour into pan.
3. Bake and poke it with like a toothpick in the center and if it comes out clean that means its done. Cool for about 10-15 minutes so that if you want to put frosting on it it won't melt and taste funny.
Pan sizes:
If your pan sizes are these listed below then that's how long you have to leave it baking for.
13';x9';-26-31 minutes
two 8'; rounds- 26-31 minutes
two 9'; rounds- 23-28 minutes
For 24 cupcakes (2/3 full)- 15-20 minutes
and
for 12-cup fluted tube (Bandit)- 37-42 minutes.
%26amp; There you have it!
Enjoy! (:
Oh and you can also put other fun stuff like designs and sprinkles but remember to let it cool off first.
Have fun
You probably should just run over to Wal-Mart and just buy one. DuH. I know I didn't help much.=P. If you pick me as best answer, I will do a cartwheel.=s.
get duncan hines chocolate cake mix easy recipe.
Buy an already made one at the store.
Recipe for ';oreo'; cake?
anybody have a good, easy recipe for oreo cookie cake??Recipe for ';oreo'; cake?
this following recipe also using Oreo cookies
Black Forest Oreo Crisp
16 Oreo Chocolate Sandwich Cookies,
coarsely chopped (about 2 cups)
2/3 cup Slivered Almonds, toasted, coarsely chopped
3 tablespoons butter or margarine, melted
2 (21 ounce) cans cherry pie filling
Preheat oven to 350 degrees F. Lightly grease a 13 x 9-inch baking pan.
Mix cookie crumbs, almonds and butter until well blended; set aside.
Spoon pie filling into prepared baking pan. Top with crumb mixture.
Bake for 30 minutes or until cherries are bubbling and topping is
crisp.Recipe for ';oreo'; cake?
anytime :) Report Abuse
INGREDIENTS:
1 package Oreo cookies crushed between waxed paper (doublestuff cookies are best)
3/4 stick (3 ounces) butter, melted
1 (8oz) package cream cheese, softened
1 cup confectioners sugar
2 containers cool whip
1 large package instant chocolate pudding prepared according to directions
PREPARATION:
Mix together crushed oreos and butter; press into 9 x 13 pan. Blend cream cheese and powdered sugar together; add 1 container Cool Whip and spread on top of crust. Layer prepared pudding over cream cheese layer. Top with remaining Cool Whip. Garnish top with reserved cookie crumbs that have not been mixed with butter or grated chocolate. Refrigerate.
http://www.cooks.com/rec/search/0,1-0,or鈥?/a>
http://homeparents.about.com/od/cakesand鈥?/a>
http://allrecipes.com/Recipe/Oreo-Cookie鈥?/a>
http://www.kraftfoods.com/Recipes/CakesP鈥?/a>
http://www.technospudprojects.com/Projec鈥?/a>
Oreo Cookie Cake------This recipe is loved by children AND adults! Wonderful!
Prep: 30 minutes
Ingredients
* 8 ounces chocolate sandwich cookies with creme filling
* 1/2 cup butter
* 1 (16 ounce) package frozen whipped topping, thawed
* 16 ounces cream cheese
* 1 cup confectioners' sugar
* 2 cups milk
* 1 (3.5 ounce) package instant vanilla pudding mix
Directions
1
Crush cookies into bite size pieces. Reserve 1 cup for top. Melt butter and mix with rest of cookies. Press into 9x13 pan. Put in freezer for 5 minutes.
2
Blend 1/2 of the whipped topping, all of the cream cheese and confectioners' sugar. Spread over crust and place cake back in freezer.
3
Prepare instant pudding with the milk according to package directions then spread over top of cake. Spread the remaining whipped topping on top of the pudding then sprinkle with the remaining cookies. Keep cake refrigerated.
this following recipe also using Oreo cookies
Black Forest Oreo Crisp
16 Oreo Chocolate Sandwich Cookies,
coarsely chopped (about 2 cups)
2/3 cup Slivered Almonds, toasted, coarsely chopped
3 tablespoons butter or margarine, melted
2 (21 ounce) cans cherry pie filling
Preheat oven to 350 degrees F. Lightly grease a 13 x 9-inch baking pan.
Mix cookie crumbs, almonds and butter until well blended; set aside.
Spoon pie filling into prepared baking pan. Top with crumb mixture.
Bake for 30 minutes or until cherries are bubbling and topping is
crisp.Recipe for ';oreo'; cake?
anytime :) Report Abuse
INGREDIENTS:
1 package Oreo cookies crushed between waxed paper (doublestuff cookies are best)
3/4 stick (3 ounces) butter, melted
1 (8oz) package cream cheese, softened
1 cup confectioners sugar
2 containers cool whip
1 large package instant chocolate pudding prepared according to directions
PREPARATION:
Mix together crushed oreos and butter; press into 9 x 13 pan. Blend cream cheese and powdered sugar together; add 1 container Cool Whip and spread on top of crust. Layer prepared pudding over cream cheese layer. Top with remaining Cool Whip. Garnish top with reserved cookie crumbs that have not been mixed with butter or grated chocolate. Refrigerate.
http://www.cooks.com/rec/search/0,1-0,or鈥?/a>
http://homeparents.about.com/od/cakesand鈥?/a>
http://allrecipes.com/Recipe/Oreo-Cookie鈥?/a>
http://www.kraftfoods.com/Recipes/CakesP鈥?/a>
http://www.technospudprojects.com/Projec鈥?/a>
Oreo Cookie Cake------This recipe is loved by children AND adults! Wonderful!
Prep: 30 minutes
Ingredients
* 8 ounces chocolate sandwich cookies with creme filling
* 1/2 cup butter
* 1 (16 ounce) package frozen whipped topping, thawed
* 16 ounces cream cheese
* 1 cup confectioners' sugar
* 2 cups milk
* 1 (3.5 ounce) package instant vanilla pudding mix
Directions
1
Crush cookies into bite size pieces. Reserve 1 cup for top. Melt butter and mix with rest of cookies. Press into 9x13 pan. Put in freezer for 5 minutes.
2
Blend 1/2 of the whipped topping, all of the cream cheese and confectioners' sugar. Spread over crust and place cake back in freezer.
3
Prepare instant pudding with the milk according to package directions then spread over top of cake. Spread the remaining whipped topping on top of the pudding then sprinkle with the remaining cookies. Keep cake refrigerated.
Recipe Calls for cake flower?
Can I use all purpose instead? its for a yellow cake.Recipe Calls for cake flower?
Cake flour can be made by sifting together 3/4 cup+2tblsp all-purpose flour and 2 tblsp cornstarch. This bulks up the flour's starch content.Recipe Calls for cake flower?
Cake flour is made from a different wheat. It has a lower protein content, therefore less gluten. You can use all purpose flour, but it will not have the tender crumb and lightness that cake flour would give you. If it's just for you and you don't care...go for it.
Sure you can use all purpose instead of cake flour. The texture will not be as smooth but it works.
Cake flour can be made by sifting together 3/4 cup+2tblsp all-purpose flour and 2 tblsp cornstarch. This bulks up the flour's starch content.Recipe Calls for cake flower?
Cake flour is made from a different wheat. It has a lower protein content, therefore less gluten. You can use all purpose flour, but it will not have the tender crumb and lightness that cake flour would give you. If it's just for you and you don't care...go for it.
Sure you can use all purpose instead of cake flour. The texture will not be as smooth but it works.
Fondant recipe for cake?
I recently got into baking and I want to bake a cake for my friends birthday.
I see people on the food network using fondant and I love how smooth it is (i suck at icing) and i want to use that. Can i get a recipe? And maybe an explanation on how to use it?
I would be soo grateful. (:Fondant recipe for cake?
';One of the first things that I learned in cake decorating is to relax and have fun. Try to remember that you are working in a medium that is meant to be eaten. It won’t be around 50 years from now. The memories and pictures might be around, but I can promise you that the important part of all of this is that you went to the effort and everyone was delighted.
Lesson two is that no cake decorator creates a perfect cake; the pros just know how to correct the errors and go on. The cake that I’m going to use today is a dense, moist cake that will hold its shape under the weight of what can be a heavy bit of icing and decorations.';
MM (Marshmallow) Fondant Recipe
Marshmallow Fondant ingredients
16 ounces white mini-marshmallows (use a good quality brand)
2 to 5 tablespoons water
2 pounds icing sugar (please use C%26amp;H Cane Powdered Sugar for the best results)
1/2 cup Crisco shortening (you will be digging into it so place in a very easily accessed bowl)
NOTE: Please be careful, this first stage can get hot.
Melt marshmallows and 2 tablespoons of water in a microwave or double boiler: Put the bowl in the microwave for 30 seconds, open microwave and stir, back in microwave for 30 seconds more, open microwave and stir again, and continue doing this until melted. It usually takes about 2 1/2 minutes total. Place 3/4 of the powdered sugar on the top of the melted marshmallow mix.
Now grease your hands GENEROUSLY (palms, backs, and in between fingers), then heavily grease the counter you will be using and dump the bowl of marshmallow/sugar mixture in the middle. (By the way, this recipe is also good for your hands. When I’m done, they are baby soft.)
Start kneading like you would bread dough. You will immediately see why you have greased your hands. If you have children in the room they will either laugh at you or look at you with a questioning expression. You might even hear a muttered, “What are you doing?”
Keep kneading, this stuff is sticky at this stage! Add the rest of the powdered sugar and knead some more. Re-grease your hands and counter when the fondant starts sticking. If the mix is tearing easily, it is to dry, so add water (about 1/2 tablespoon at a time and then knead it in). It usually takes me about 8 minutes to get a firm smooth elastic ball so that it will stretch without tearing when you apply it to the cake.
It is best if you can let it sit, double wrapped, overnight (but you can use it right away if there are no tiny bits of dry powdered sugar). If you do see them, you will need to knead and maybe add a few more drops of water.
Prepare the fondant for storing by coating it with a good layer of Crisco shortening, wrap in a plastic-type wrap product and then put it in a re-sealable or Ziploc bag. Squeeze out as much air as possible.
MM Fondant will hold very well in the refrigerator for weeks. If I know that I have a cake to decorate, I usually make two (2) batches on a free night during the week so it is ready when I need it. Take advantage of the fact that this fondant can be prepared well in advance.
Now it’s time to start. Your cake should be baked, and completely cooled. If you have a shaped cake, you can trim it now and then place the cake on a prepared cake board. In other words, you are assembling the cake puzzle on the board. You can also place the cake on the board first and then trim (you must be extra careful not to damage the covered board). I personally find that shaping first is the easiest and then transferring the cake.
Give the top and sides of the cake a nice thick 1/4-inch coating of Buttercream Icing (click on the underlined for buttercream icing recipe). NOTE: At first I was wondering why I needed to bother with this step. Well, there are a couple of reasons: The buttercream icing helps the fondant to “stick” to the cake and this cushion of undercoating icing helps to give you the beautiful smooth nearly perfect finish that you are looking for.
When you are ready to use the rested fondant, the first thing you need to do is decide what size you will need to roll your icing to.
Next, you need to sprinkle a bit of cornstarch on your counter to help prevent sticking (rub it in). Give the fondant a little kneading to incorporate the Crisco coating. It will be pretty stiff when you try to knead it again, but it can be microwaved for 10 to 20 seconds, if necessary. Start off with 10 seconds
(please be careful as items that have high sugar contents can get hot in the microwave very quickly). The fondant will soften right up and be perfect for rolling out and playing with. You want the temperature to be close to your body temperature.
Now is the best time to add your food coloring. I prefer to store my fondant in it’s natural color of white. Some colors can change the consistency of the icing. If you do need to store colored fondant, wrap each color very well in plastic wrap or Saran Wrap. Colors like red and burgundy are notorious for “bleeding” into other colors and ruining them. It’s better to be safe than sorry. Bag everything in Ziploc bags. Remember that food coloring can also stain your hands and nails. I have food grade plastic gloves that I keep around. Add your food coloring, a little at a time, and knead it in. You can always go darker but it is difficult to go lighter. Red has a tendency to get darker as it sits and “ages”.
Pre-shape your icing into approximately the shape of your cake. For a round cake, make a disk shape. For a rectangular make a log shape.
OK, here is a point of controversy about the next step. Some instructors tell you to only sprinkle cornstarch on your counter before you put the fondant down, sprinkle with more corn starch, and then roll fondant out to desired shape. Some teachers advise that you grease the counter, put the fondant down, and lightly grease the top of the fondant as need to prevent sticking.
I prefer the cornstarch myself, but during very dry atmospheric conditions, I have been known to use the shortening method. The grease will help to hold in the moisture and keeps the fondant pliable. If necessary, add drops of water and knead it in thoroughly before proceeding. You will need to try out both ways in the future and decide what you like the most. A third alternative is a large-sized Roulpat Mat (31 x 23 inches). It really does work well and it can also help you with moving a large piece of rolled out fondant. I’ve never done it, but I was told that you just gently bend the mat edges downward with the icing still on it. Place the edge of mat and the icing next to the edge of the butter-creamed cake and flip the fondant over the cake. What was the top of the fondant that you rolled out, is now touching the buttercream and what was the bottom side is now the topside that you see.
Most folks do not have a nonstick rolling pin, but if you do, now is the time to use it. If not, lightly rub cornstarch on the surface of the rolling pin and roll out to the desired size.
I like to roll my icing at least 1/8-inch thick. It’s thick enough for ease of handling and strength integrity. I wouldn’t go any thinner than 1/8-inch for the cake covering. When I’m making decorations with the fondant, I will sometimes roll it thinner. The MM Fondant is very forgiving and rarely tears but everything has it limits.
The technique that I use is to gently roll the icing on the rolling pin like a piece of fabric. DO NOT FOLD! An edge will be hanging down.
Quickly place the fondant at one bottom edge of the cake and unroll the rolling pin, holding it about 2 inches over the cake. Your fondant will then “fall” into place. You should also have a bit of overhang over the edges.
You might need a little cornstarch at this stage, but only use it very sparingly if you have a dark colored icing. I very lightly sprinkle the cornstarch over the surface and use a buffing motion with my hand to move it around and to level the surface. This motion seals the fondant to the buttercream, works out the bumps in the icing below the surface, and removes flaws from the joined areas in the cakes surface below. Please use a VERY gentle pressure to rub the surface of the icing. I often have a little pile of the cornstarch on the counter and dip my hands in it as needed. Here is an important tip: Watch out for your fingernails as long nails can mark up your surface quickly and it is very difficult to smooth them back out.
If you notice a bubble in the surface, take a thin sharp needle and poke a tiny hole, at an angle, in the bubble. If you poke straight down, you can almost always see the hole even after the most careful smoothing. The angled hole lets the air out of the bubble, and with a tiny bit of rubbing you can reseal the hole.
I keep a clean, soft pastry brush close by, to move the cornstarch around.
Do this lightly or you can leave brush marks on the surface that are almost impossible to remove. A number of companies make fondant smoothers for around $10. I have one, but I’ve used it only once and I’ve used my hands ever since. For me, it is easier and quicker. If you don’t handle the smoother correctly, you can damage the fondant’s finish.
Gently, with the side of your hand, push the fondant into the sides of the cake against the cake board.
To trim the excess fondant, you can use a sharp knife.
I find that the easiest and neatest way is to use a Pizza Cutter. Hold it at a 45 degree angle from the cake board and the side of the cake. Go slow and follow the shape of the cake. If you hold the cutter at the correct angle, you will have an almost perfect bottom edge. Gently, with your finger tips, push any little leftovers in against the cake for the neatest appearance. If the edge isn’t as nice as you want, you can always add a fondant rope or pearls. Buttercream shells, Fondant recipe for cake?
i think it would be way easier to buy fondant, and use that, but here's a recipe anyway
1 lb. icing sugar (powdered sugar, XXXX sugar)
3 tsp. gum tragacanth or gum arabic - warmed to 97° F (optional)
5 tsp. water
3 tsp. powdered gelatine
Sprinkle gelatine onto water, leave to 'sponge', gently dissolve over hot water
2 tsp. white fat
2 tsp. liquid glucose
melt with the above
1 egg white
Place warmed ingredients into warmed mixer bowl, add liquids and egg white. Using 4 beater, beat until white and stringy. Place into poly bags, then into an airtight container. Store in fridge for at least 12 hours.
For Chocolate rolled Fondant knead 24 oz. sugarpaste with 3 oz. melted chocolate (white or dark) until smooth.
Tip: Rolled fondant is versatile. It can be tinted, flavored, modeled, formed, twisted, imprinted, and shaped into numerous of decorative pieces.
Tip: Before applying fondant, a ';sticky'; surface should be applied to the cake which will help the fondant adhere to it. Many spread a thin layer of buttercream before laying out the fondant.
Tip: When using rolled fondant to make decorations from, roll it to 1/4-inch thick. Either place them flat on greased (use shortening) wax paper or over forms to dry for 24 to 36 hours. Use royal icing to adhere fondant pieces to a rolled fondant iced cake and for the fine decorating commonly used on wedding cakes.
Tip: The cake to be covered with rolled fondant must be cooled completely, preferably 24 hours, covered. This will tighten the crumbs and make the cake more solid.
Tip: How far ahead you cover your cake with fondant will depend on the type of cake, filling, icing, etc. you use. With a basic butter cake, the fondant covering should be done no more than 2 to 3 days in advance of decorating and serving. A cake only remains fresh that long anyway and because fondant is sugar based, it's also how long it can stand without breaking down from the moisture in the cake. If you're using a layer cake and/or perishable fillings or icings, then you need to do everything just a day or two before the event.
Tip: Fondant dries quickly, so while working with it, always keep excess well-wrapped in plastic, as well as the parts on the cake you are not working on.
Tip: Once wrapped, unrolled fondant keeps for 1 to 2 months at room temperature. Do not refrigerate or freeze. If it gets too hard, put it in the microwave for a few seconds to soften; it will be easier to knead.
Tip: To smooth out the fondant once it is put on the cake, use cornstarch on your hands to smooth out the fondant.
Tip: If tiny cracks appear in the surface of the fondant, knead it a little - the warmth from the kneading or pressure from the rolling pin will make it smooth and satiny. Do not use water to smooth out cracks - water dissolves fondant as it is mostly sugar. Instead, use a bit of shortening on your fingertips to repair small tears.
Tip: Cracking can also be caused if your fondant is rolled too thick. Fondant is heavy and if not rolled thin enough (1/4-inch thick is usually best) the excess can pull the fondant from the top of the cake causing it to crack.
Tip: To cover a crack, try rubbing a little of the same Fondant over the crack in a circular motion, then using a smother or your hands to rub it in.
Tip: If fondant pleats at the bottom, gently unpleat and smooth out with the palms of your hands. With the palms of your hands, rub slightly up on sides to form an even top edge.
Tip: Try to work with fondant in a cool room and on a cool surface. A warm room may make the fondant too soft and difficult to work with.
Luster Dust Tips
Tip: Luster dust gives colors a high sheen metallic-like finish. It can be used either alone or mixed with similar colored matte dusts to create a lustrous sheen, without lightening the color. They can also be used on gum paste, royal icing or any frosting recipe that dries hard and is firm to the touch. It is non toxic.
Tip: Luster dusts can be incorporated into buttercreams to add shimmer cake decorations.
Tip: When using luster dust, use an airbrush, blush brush or a small artist paintbrush to apply.
Tip: Because luster dust is not water soluble, never mix them together to make paint colors. Instead use white spirits like vodka, gin, clear vanilla extract or lemon extract - the dust will absorb into these liquids and result in a more intense color. They also dry faster.
How To Use:
Use a bowl, mix a small amount of the dusting powder with a clear spirit.
Luster dust comes in small, 2-gram, tubs. Carefully open the cap and, without breathing, put about 1/4 teaspoon into a very small cup.
Add a few drops of vodka, lemon extract or clear vanilla extract. Use a small clean paintbrush to mix the liquid with the dust. Proceed to paint and decorate.
http://bakedecoratecelebrate.com
I see people on the food network using fondant and I love how smooth it is (i suck at icing) and i want to use that. Can i get a recipe? And maybe an explanation on how to use it?
I would be soo grateful. (:Fondant recipe for cake?
';One of the first things that I learned in cake decorating is to relax and have fun. Try to remember that you are working in a medium that is meant to be eaten. It won’t be around 50 years from now. The memories and pictures might be around, but I can promise you that the important part of all of this is that you went to the effort and everyone was delighted.
Lesson two is that no cake decorator creates a perfect cake; the pros just know how to correct the errors and go on. The cake that I’m going to use today is a dense, moist cake that will hold its shape under the weight of what can be a heavy bit of icing and decorations.';
MM (Marshmallow) Fondant Recipe
Marshmallow Fondant ingredients
16 ounces white mini-marshmallows (use a good quality brand)
2 to 5 tablespoons water
2 pounds icing sugar (please use C%26amp;H Cane Powdered Sugar for the best results)
1/2 cup Crisco shortening (you will be digging into it so place in a very easily accessed bowl)
NOTE: Please be careful, this first stage can get hot.
Melt marshmallows and 2 tablespoons of water in a microwave or double boiler: Put the bowl in the microwave for 30 seconds, open microwave and stir, back in microwave for 30 seconds more, open microwave and stir again, and continue doing this until melted. It usually takes about 2 1/2 minutes total. Place 3/4 of the powdered sugar on the top of the melted marshmallow mix.
Now grease your hands GENEROUSLY (palms, backs, and in between fingers), then heavily grease the counter you will be using and dump the bowl of marshmallow/sugar mixture in the middle. (By the way, this recipe is also good for your hands. When I’m done, they are baby soft.)
Start kneading like you would bread dough. You will immediately see why you have greased your hands. If you have children in the room they will either laugh at you or look at you with a questioning expression. You might even hear a muttered, “What are you doing?”
Keep kneading, this stuff is sticky at this stage! Add the rest of the powdered sugar and knead some more. Re-grease your hands and counter when the fondant starts sticking. If the mix is tearing easily, it is to dry, so add water (about 1/2 tablespoon at a time and then knead it in). It usually takes me about 8 minutes to get a firm smooth elastic ball so that it will stretch without tearing when you apply it to the cake.
It is best if you can let it sit, double wrapped, overnight (but you can use it right away if there are no tiny bits of dry powdered sugar). If you do see them, you will need to knead and maybe add a few more drops of water.
Prepare the fondant for storing by coating it with a good layer of Crisco shortening, wrap in a plastic-type wrap product and then put it in a re-sealable or Ziploc bag. Squeeze out as much air as possible.
MM Fondant will hold very well in the refrigerator for weeks. If I know that I have a cake to decorate, I usually make two (2) batches on a free night during the week so it is ready when I need it. Take advantage of the fact that this fondant can be prepared well in advance.
Now it’s time to start. Your cake should be baked, and completely cooled. If you have a shaped cake, you can trim it now and then place the cake on a prepared cake board. In other words, you are assembling the cake puzzle on the board. You can also place the cake on the board first and then trim (you must be extra careful not to damage the covered board). I personally find that shaping first is the easiest and then transferring the cake.
Give the top and sides of the cake a nice thick 1/4-inch coating of Buttercream Icing (click on the underlined for buttercream icing recipe). NOTE: At first I was wondering why I needed to bother with this step. Well, there are a couple of reasons: The buttercream icing helps the fondant to “stick” to the cake and this cushion of undercoating icing helps to give you the beautiful smooth nearly perfect finish that you are looking for.
When you are ready to use the rested fondant, the first thing you need to do is decide what size you will need to roll your icing to.
Next, you need to sprinkle a bit of cornstarch on your counter to help prevent sticking (rub it in). Give the fondant a little kneading to incorporate the Crisco coating. It will be pretty stiff when you try to knead it again, but it can be microwaved for 10 to 20 seconds, if necessary. Start off with 10 seconds
(please be careful as items that have high sugar contents can get hot in the microwave very quickly). The fondant will soften right up and be perfect for rolling out and playing with. You want the temperature to be close to your body temperature.
Now is the best time to add your food coloring. I prefer to store my fondant in it’s natural color of white. Some colors can change the consistency of the icing. If you do need to store colored fondant, wrap each color very well in plastic wrap or Saran Wrap. Colors like red and burgundy are notorious for “bleeding” into other colors and ruining them. It’s better to be safe than sorry. Bag everything in Ziploc bags. Remember that food coloring can also stain your hands and nails. I have food grade plastic gloves that I keep around. Add your food coloring, a little at a time, and knead it in. You can always go darker but it is difficult to go lighter. Red has a tendency to get darker as it sits and “ages”.
Pre-shape your icing into approximately the shape of your cake. For a round cake, make a disk shape. For a rectangular make a log shape.
OK, here is a point of controversy about the next step. Some instructors tell you to only sprinkle cornstarch on your counter before you put the fondant down, sprinkle with more corn starch, and then roll fondant out to desired shape. Some teachers advise that you grease the counter, put the fondant down, and lightly grease the top of the fondant as need to prevent sticking.
I prefer the cornstarch myself, but during very dry atmospheric conditions, I have been known to use the shortening method. The grease will help to hold in the moisture and keeps the fondant pliable. If necessary, add drops of water and knead it in thoroughly before proceeding. You will need to try out both ways in the future and decide what you like the most. A third alternative is a large-sized Roulpat Mat (31 x 23 inches). It really does work well and it can also help you with moving a large piece of rolled out fondant. I’ve never done it, but I was told that you just gently bend the mat edges downward with the icing still on it. Place the edge of mat and the icing next to the edge of the butter-creamed cake and flip the fondant over the cake. What was the top of the fondant that you rolled out, is now touching the buttercream and what was the bottom side is now the topside that you see.
Most folks do not have a nonstick rolling pin, but if you do, now is the time to use it. If not, lightly rub cornstarch on the surface of the rolling pin and roll out to the desired size.
I like to roll my icing at least 1/8-inch thick. It’s thick enough for ease of handling and strength integrity. I wouldn’t go any thinner than 1/8-inch for the cake covering. When I’m making decorations with the fondant, I will sometimes roll it thinner. The MM Fondant is very forgiving and rarely tears but everything has it limits.
The technique that I use is to gently roll the icing on the rolling pin like a piece of fabric. DO NOT FOLD! An edge will be hanging down.
Quickly place the fondant at one bottom edge of the cake and unroll the rolling pin, holding it about 2 inches over the cake. Your fondant will then “fall” into place. You should also have a bit of overhang over the edges.
You might need a little cornstarch at this stage, but only use it very sparingly if you have a dark colored icing. I very lightly sprinkle the cornstarch over the surface and use a buffing motion with my hand to move it around and to level the surface. This motion seals the fondant to the buttercream, works out the bumps in the icing below the surface, and removes flaws from the joined areas in the cakes surface below. Please use a VERY gentle pressure to rub the surface of the icing. I often have a little pile of the cornstarch on the counter and dip my hands in it as needed. Here is an important tip: Watch out for your fingernails as long nails can mark up your surface quickly and it is very difficult to smooth them back out.
If you notice a bubble in the surface, take a thin sharp needle and poke a tiny hole, at an angle, in the bubble. If you poke straight down, you can almost always see the hole even after the most careful smoothing. The angled hole lets the air out of the bubble, and with a tiny bit of rubbing you can reseal the hole.
I keep a clean, soft pastry brush close by, to move the cornstarch around.
Do this lightly or you can leave brush marks on the surface that are almost impossible to remove. A number of companies make fondant smoothers for around $10. I have one, but I’ve used it only once and I’ve used my hands ever since. For me, it is easier and quicker. If you don’t handle the smoother correctly, you can damage the fondant’s finish.
Gently, with the side of your hand, push the fondant into the sides of the cake against the cake board.
To trim the excess fondant, you can use a sharp knife.
I find that the easiest and neatest way is to use a Pizza Cutter. Hold it at a 45 degree angle from the cake board and the side of the cake. Go slow and follow the shape of the cake. If you hold the cutter at the correct angle, you will have an almost perfect bottom edge. Gently, with your finger tips, push any little leftovers in against the cake for the neatest appearance. If the edge isn’t as nice as you want, you can always add a fondant rope or pearls. Buttercream shells, Fondant recipe for cake?
i think it would be way easier to buy fondant, and use that, but here's a recipe anyway
1 lb. icing sugar (powdered sugar, XXXX sugar)
3 tsp. gum tragacanth or gum arabic - warmed to 97° F (optional)
5 tsp. water
3 tsp. powdered gelatine
Sprinkle gelatine onto water, leave to 'sponge', gently dissolve over hot water
2 tsp. white fat
2 tsp. liquid glucose
melt with the above
1 egg white
Place warmed ingredients into warmed mixer bowl, add liquids and egg white. Using 4 beater, beat until white and stringy. Place into poly bags, then into an airtight container. Store in fridge for at least 12 hours.
For Chocolate rolled Fondant knead 24 oz. sugarpaste with 3 oz. melted chocolate (white or dark) until smooth.
Tip: Rolled fondant is versatile. It can be tinted, flavored, modeled, formed, twisted, imprinted, and shaped into numerous of decorative pieces.
Tip: Before applying fondant, a ';sticky'; surface should be applied to the cake which will help the fondant adhere to it. Many spread a thin layer of buttercream before laying out the fondant.
Tip: When using rolled fondant to make decorations from, roll it to 1/4-inch thick. Either place them flat on greased (use shortening) wax paper or over forms to dry for 24 to 36 hours. Use royal icing to adhere fondant pieces to a rolled fondant iced cake and for the fine decorating commonly used on wedding cakes.
Tip: The cake to be covered with rolled fondant must be cooled completely, preferably 24 hours, covered. This will tighten the crumbs and make the cake more solid.
Tip: How far ahead you cover your cake with fondant will depend on the type of cake, filling, icing, etc. you use. With a basic butter cake, the fondant covering should be done no more than 2 to 3 days in advance of decorating and serving. A cake only remains fresh that long anyway and because fondant is sugar based, it's also how long it can stand without breaking down from the moisture in the cake. If you're using a layer cake and/or perishable fillings or icings, then you need to do everything just a day or two before the event.
Tip: Fondant dries quickly, so while working with it, always keep excess well-wrapped in plastic, as well as the parts on the cake you are not working on.
Tip: Once wrapped, unrolled fondant keeps for 1 to 2 months at room temperature. Do not refrigerate or freeze. If it gets too hard, put it in the microwave for a few seconds to soften; it will be easier to knead.
Tip: To smooth out the fondant once it is put on the cake, use cornstarch on your hands to smooth out the fondant.
Tip: If tiny cracks appear in the surface of the fondant, knead it a little - the warmth from the kneading or pressure from the rolling pin will make it smooth and satiny. Do not use water to smooth out cracks - water dissolves fondant as it is mostly sugar. Instead, use a bit of shortening on your fingertips to repair small tears.
Tip: Cracking can also be caused if your fondant is rolled too thick. Fondant is heavy and if not rolled thin enough (1/4-inch thick is usually best) the excess can pull the fondant from the top of the cake causing it to crack.
Tip: To cover a crack, try rubbing a little of the same Fondant over the crack in a circular motion, then using a smother or your hands to rub it in.
Tip: If fondant pleats at the bottom, gently unpleat and smooth out with the palms of your hands. With the palms of your hands, rub slightly up on sides to form an even top edge.
Tip: Try to work with fondant in a cool room and on a cool surface. A warm room may make the fondant too soft and difficult to work with.
Luster Dust Tips
Tip: Luster dust gives colors a high sheen metallic-like finish. It can be used either alone or mixed with similar colored matte dusts to create a lustrous sheen, without lightening the color. They can also be used on gum paste, royal icing or any frosting recipe that dries hard and is firm to the touch. It is non toxic.
Tip: Luster dusts can be incorporated into buttercreams to add shimmer cake decorations.
Tip: When using luster dust, use an airbrush, blush brush or a small artist paintbrush to apply.
Tip: Because luster dust is not water soluble, never mix them together to make paint colors. Instead use white spirits like vodka, gin, clear vanilla extract or lemon extract - the dust will absorb into these liquids and result in a more intense color. They also dry faster.
How To Use:
Use a bowl, mix a small amount of the dusting powder with a clear spirit.
Luster dust comes in small, 2-gram, tubs. Carefully open the cap and, without breathing, put about 1/4 teaspoon into a very small cup.
Add a few drops of vodka, lemon extract or clear vanilla extract. Use a small clean paintbrush to mix the liquid with the dust. Proceed to paint and decorate.
http://bakedecoratecelebrate.com
Subscribe to:
Posts (Atom)