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
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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.
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