Posts Tagged ‘cake’

  • Make Your Cake

    Date: 2010.05.28 | Category: Baking | Response: 0

    I am sure you are thinking, ‘Hey Amy!  I make my own cake all the time’.  I am referring to the assembly of the cake, guests choosing what flavor cake they want with what flavor frosting.  I love to make several flavors of cakes, cut them into pieces and serve unfrosted.  Then next to the plate of naked cake are buckets of frosting flavors.  You can also add bowls of sprinkles, marshmallows, chocolate chips, mint chips, crumbled cookies, etc and your guests can make their own cake.  Anyway they want.

    Make some of these frosting flavors for your BBQ-make-your-own-cake table this weekend!

    Orange Frosting:

    3 1/2 c. confectioners sugar
    1/3 c. Crisco
    2 Tbsp. corn syrup
    1 Tbsp. grated orange peel
    1/4 tsp. salt
    1/4 c. orange juice

    Combine 1 c. sugar, Crisco, corn syrup, peel and salt.  Alternately add the orange juice and the remaining sugar; mix until smooth and creamy.  Add more sugar to thicken or juice to thin frosting if needed.

    Sugar Glaze:

    1 Tbsp. milk (maybe more)
    1 c. confectioners sugar
    1/2 tsp. vanilla

    Add milk to sugar to make desired consistency.  Add vanilla.  Stir to blend well.

    Mint Frosting:

    1 c. powdered sugar
    cream or milk
    peppermint extract to taste
    green food coloring
    2 Tbsp. butter

    Combine powdered sugar, 2 Tbsp. butter and cream until you reach desired consistency.  Add peppermint and food coloring.  Mix well.

    These are some of my favorite frostings that I mix with white, chocolate, lemon pound, and banana cake.  You use your favorites and see what kinds of combinations your guests can create.  No doubt many will write in and suggest cupcakes.  I love doing that as well but if it’s cake, you can add ice cream and fruit to the plate while it’s tough to put ice cream on top of a cupcake.  Oh and buy the perfect cake pan here.  Enjoy!

    xo–me

  • Lemon-Raspberry Layer Cake

    Date: 2010.05.21 | Category: Baking, Friday's Friends | Response: 0

    Last weekend I spent time in PA with my family celebrating my brother’s 40th (ahem) birthday.  My sister-in-law, Trish, made this fabulous cake and I asked her if she would share on Friday’s Friends.  Trish is a great sister (in-law), mother and wife.  She gives me a run for my money each time we step into the kitchen.  Her home looks like a page out of Martha Stewart Living.  I cannot think of a thing she doesn’t do well, including being my friend.  Here’s her delicious cake (it’s super simple too!

    Ingredients:

    1 lemon cake box mix
    1 container Cool Whip
    Fresh raspberries
    Seedless raspberry preserves
    1 lemon

    Make lemon cake batter according to box mix and bake in two 8-inch round pans. When cooled, use a long, sharp knife to cut the rounded top off one layer (so the other layer will stack flat on top of it). Cut each round cake in half (horizontally) so that you are left with four layers of cake. In between each layer, spread a generous amount of raspberry preserves. Once all four layers are stacked, ice the cake with one container of Cool Whip (I prefer how this looks and that the icing is not so sweet – makes the flavors of the cake and preserves the stars of the show). Line the bottom edge of the cake with fresh raspberries; garnish with a few on top, as well. The finishing touch: zest a lemon on top of the cake for a little extra flair and lemony flavor! Enjoy!

    So there you go.  Will’s mom will not steer you wrong.  And yes, this is the same woman my brother was boasting of on the Martha Stewart Show.

    xo–me

  • Orange Streusel Coffee Cake

    Date: 2010.02.22 | Category: Baking | Response: 0

    This is a delicious alternative to a cinnamon sugar traditional coffee cake.  I serve this at my afternoon tea parties with my girlfriends (what you don’t have them?) or make it for my friends at the office.  It travels well if you are in need of a cake to take to an ill friend or a new neighbor.  It is also a great breakfast  for a busy family–it can be baked the night before and everyone can serve themselves.

    Ingredients:

    2 c. plus 1/4 c. all-purpose flour
    1 tsp. salt
    1 c. sugar
    2 tsp. baking powder
    1 Tbsp. orange zest
    1 egg, beaten
    1/2 c. milk
    1/2 c. orange juice
    1/2 c. vegetable oil
    2 Tbsp. butter

    Preheat oven to 375.  Combine 2 c. flour, salt, 1/2 c. sugar and baking powder; sift and stir in zest.  Make a well in the center of the dry ingredients; set aside.  Thoroughly blend egg, milk, orange juice and oil.  Pour into well and mix with flour mixture (batter will be lumpy, don’t over mix).  Pour in a greased 9″ round cake pan.  Mix remaining flour, sugar and butter together and sprinkle evenly over cake.  Bake for 35 minutes or until center tests done (insert toothpick and if it comes out clean, it’s done).  Enjoy!

    You can get crazy and substitute lemon, grapefruit or even lime for the orange juice & zest.  Experiment!

    xo–me

  • Coconut Kiss Cake

    Date: 2010.02.11 | Category: Baking | Response: 0

    Nothing will get you kisses on St. Valentine’s Day like making a cake with the word ‘kiss’ in it.  Plus it’s a three layer cake and anyone who has or has not spent any time in the kitchen will be impressed with your skills.  If you don’t have three 9-inch round cake pans, you can cheat and bake each layer one at a time.  Simply put the batter in the fridge between layers.

    Ingredients:

    3 c. all purpose flour
    3 tsp. baking powder
    1 tsp. salt
    2 c. sugar
    1 c. shortening
    4 eggs
    1 c. milk
    1 tsp. vanilla
    1 c. coconut

    Preheat oven to 350.  Grease and flour pans.  Sift together flour, baking powder and salt.  Set aside.  In separate bowl, cream together sugar and shortening.  Blend in eggs beating well after each addition.  Combine in separate bowl milk and vanilla.  Add alternately with the dry ingredients to the cream mixture.  Blend well after each addition.  Stir in coconut until well blended.  Pour into pans and bake for 25 to 30 minutes.  Cool and frost with your fluffiest, creamiest frosting.

    To take the festive flavor to another level, add some red food coloring to your white frosting and you will have a lovely visual.  I promise you will get kisses from your Valentine when you present him or her with this lovely cake.  Enjoy!

    xo–me

  • Zucchini Cake

    Date: 2010.01.21 | Category: Baking | Response: 0

    Now I think we have all heard of zucchini bread.  I know I have but I have never heard of zucchini cake until I had the chance to taste it before Christmas.  It was really moist, sweet and was in the shape of a bundt cake.  I loved it and thought I had to share the recipe.

    Ingredients:

    4 eggs
    2 c. sugar
    1 c. vegetable oil
    3 1/2 c. flour
    2 c. grated, unpeeled zucchini
    1 1/2 tsp. baking soda
    1 1/2 tsp. salt
    1 tsp. cinnamon
    3/4 tsp. baking powder
    1 c. chopped nuts (I like walnuts)
    1 c. raisins
    1 c. pineapple
    1 tsp. vanilla

    Preheat oven to 350.  Grease and flour bundt pan.

    Beat together eggs, sugar and oil.  Add flour, zucchini, baking soda, salt, cinnamon, and baking powder.  Stir until combined.  Then add nuts, raisins, pineapple and vanilla.  Stir until everything is moistened.  Bake for 1 hour.  Allow to cool and dust with 10x sugar because nothing is ever too sweet, is it?

    You will not believe the flavor of this cake–very moist.  It’s a great addition to brunch or an afternoon tea.  Enjoy!

    xo–me

  • Sweet Potato Pound Cake

    Date: 2009.09.30 | Category: Baking | Response: 0

    Bundt pans come in many different shapesWhy do they call it pound cake?  I already feel guilty about eating such a rich delicious cake, do they have to give it a name that implies I will gain pounds after eating it?  I want to call it rich cake so I will believe I will be rich after eating it!  This recipe is a nice twist on a traditional pound cake.

    Ingredients:

    3 c. + 6 Tbsp.  Swan’s Down Cake Flour
    2 tsp. baking powder
    1 tsp. baking soda
    1 tsp. salt
    1 1/2 tsp. cinnamon
    1/4 tsp. nutmeg
    1/4 tsp. mace
    1 c. butter, softened
    1 1/2 c. sugar
    1/4 c. brown sugar
    2 1/2 c. sweet potatoes, peeled, cooked and smashed
    4 eggs
    1 Tbsp. vanilla extract

    Preheat oven to 350.  Whisk together flour, baking powder, baking soda, salt and spices in a medium bowl.  Set aside.  Beat butter and sugars together until creamy.  Beat in sweet potatoes; add eggs, one at a time.  Add flour mixture 1/3 at a time on a low speed.  Beat in vanilla.  Spoon into a bundt pan sprayer with non-stick spray.  Bake for one hour.

    You will welcome fall into your home with the aromas wafting from your oven while baking this ‘rich’ cake.  Enjoy!

    xo–me

  • Chocolate!!!

    Date: 2009.09.08 | Category: Baking | Response: 0

    300 Best Chocolate RecipesI have a wonderful cookbook called 300 Best Chocolate Recipes and boy does the title speak the truth!  Julie Hasson does not mess around with her chocolate.  I adore every recipe I have tried so this week I am going to celebrate chocolate by posting some of my favorites from her book as well as other chocolate faves.  We begin with a delightful chocolate mousse cake.

    Ingredients:

    36 cream filled chocolate sandwich cookies
    1/4 c. unsalted butter, melted
    2 3/4 c. semisweet chocolate chips
    4 c. whipping cream, chilled and divided
    1 Tbsp. kirsch or other liqueur

    In a food processor (or I used my blender) fitted with a metal blade, pulse chocolate sandwich cookies until finely ground.  (You should have about 3 c.)  Add melted butter and process just until combined.  Firmly press cookie mixture onto bottom and up side of prepared pan.  Freeze for 20 minutes to firm up crust.

    Meanwhile, in a large microwave-safe bowl, combine chocolate chips and 1 c. of the cream.  Microwave on high for 2 1/2 minutes, stirring every 30 seconds, until chocolate is shiny and almost melted. Stir until smooth.  In clean food processor bowl, process chocolate mixture and Kirsch until smooth.

    In a large bowl, whip remaining cream until stiff peaks form.  Add cooled chocolate mixture and whip until incorporated.  Spread filling over prepared crust and refrigerate until firm, about 6 hours or overnight.

    Topping:

    1 c. whipping cream, chilled
    3 Tbsp. confectioner’s sugar
    1/2 tsp. vanilla

    Whip cream with sugar and vanilla ntil stiff peaks form.  Spread over chocolate mouse layer and refrigerate for 1 hour or until firm, or freeze for 20 minutes.  Carefully run a knife around edge of pan before removing side.  Do not remove bottom of pan.  Slice and serve cake immediately.

    I sometimes use Bailey’s or for an orange flavor, Grand Marnier.  Experiment with your favorite flavors and change this recipe every time you make it!  Enjoy.

    xo–me

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