Hey Amy! » cake

Vanilla Cupcakes

Amy — Thu, 16 Jun 2011 10:43:01 +0000

This past weekend I wanted to bake. I usually reach for the chocolate recipes but this time I wanted a rich, moist vanilla cupcake with buttercream frosting. Three hours later I had these to feast upon.

I love this recipe for it’s simplicity and rich flavor. It’s a good basic starter for anyone new to the kitchen.

Ingredients:

1/2 c. unsalted butter (I always use unsalted, you do what you prefer), softened
generous 1/2 c. baker’s sugar
2 eggs, slightly beaten
3/4 c. flour
1 Tbsp. milk

Preheat oven to 350. Line cupcake pan with paper liners.

Put butter and sugar in a bowl and beat together until light and fluffy. Gradually beat in the eggs. Sift in the flour and fold in gently. Fold in the milk.

Spoon batter into cupcake liners filling slightly more than 3/4 full. Bake for 15-20 minutes until golden brown and firm to the touch. Transfer to cooking rack to allow to cool.

I fill the liners more than 3/4 full so I have large full cupcake tops. It’s makes frosting them much more fun and I can do all sorts of things with them. And it took me three hours to make them because I allowed them to completely cool before I dreamed of frosting (and I made these as well). Enjoy!

xo–me

Granulated Sugar Frosting

Amy — Mon, 11 Apr 2011 13:18:28 +0000

A few years ago, Nany and I were shopping at a local thrift store and I found this pan. It was marked with Duncan Hines and Ekco so I turned to Nan and asked if she had ever seen this pan before. She explained (because Nany Knows) that it was a pan given to customers who purchased a new Duncan Hines dessert creation years ago. I of course had to have it since it spoke to my love of all things vintage and baking. It has sat in my baking drawer for a long time and last night I decided to get it out and figure out a way to use it. After reviewing my pantry, I realized I was low on 10x sugar and fresh creme (I was thinking of a fluffy, pile-it-to-the-sky frosting with fresh berries or a banana creme with fresh bananas). There was no trip to the market in my future so I thought it was time to try something new–granulated sugar frosting. I baked a chocolate cake from a Duncan Hines box (I was being true to their marketing) and sat it aside to cool. Then I created this delicious frosting to top it.

Ingredients:

2 egg whites
1/4 c. granulated sugar (more to taste if desired)
1/8 tsp. peppermint extract (you can use any flavor)

Beat together all ingredients at mixer’s highest setting until stiff peaks appear. Frost cake.

I did not allow the frosting to get peaks as I wanted to place crumbled Oreo cookies on top of the cake and felt the peaks and cookies would produce something not quite pleasing to the eye. The frosting was very tasty and easy to make. My palate prefers the sinfully sweet flavor of a 10x sugar frosting but when I am in a pinch, I will not hesitate to use this frosting.

As you can see, the shape of the pan has created a beautiful cake. Experiment with flavors! I would have loved to created a nice banana bavarian creme to top the chocolate cake and slice fresh bananas as a topping. Or whipping creme and fresh berries.

For those who want a pan, I have seen many on eBay, etsy and other sites on line for as low at $7.99. Enjoy!

xo–me

Apple Tart Cake

Amy — Tue, 04 Jan 2011 12:04:29 +0000

I bought some Granny Smith apples last week (or maybe even longer…yikes!) and needed to use them. Wasn’t sure what I was craving, other than pie. Heavenly sweet apple pie. I got to digging around in my large cookbook collection and stumbled upon a recipe for an apple tart cake. I was intrigued and decided to give it a shot.

Since I have moved from my home in LA to my apt in NYC, I have had to get adjusted to numerous change. One that continues to make me insane, is the stove and oven in our apartment. It’s gas which I was overjoyed to have and was on my ‘must have’ lists when we were apartment hunting. My problem with it is I don’t think the temperature is properly calibrated. So for the last few months I have been baking in the dark. It’s been challenging and rewarding at the same time. I have now begun to bake according to my instincts. I have had some hits and some misses but am getting better. In the meantime, I think I am going to try this.

Ingredients:

1/2 c. butter
2 c. sugar
2 eggs
1/2 tsp. vanilla
2 c. flour
1 tsp. cinnamon
1/2 tsp. salt
2 tsp. baking soda
3 c. chopped apples
1 c. walnuts (optional)

Preheat oven to 350. Cream together butter sugar, eggs, vanilla. Set aside. Sift together flour cinnamon, salt, and baking soda. Add dry ingredients to creamed mixture and beat well. Add apples and nuts and coat well. Bake in greased and floured 13 x 9 pan for one hour.

I used a bundt pan because I love how they look. I didn’t remove the skin from the apples. You may if you prefer apples that way. This is delicious for breakfast or with coffee. And it’s best served warm. With ice cream.

xo–me

Velvet Fudge Cake

Amy — Sun, 24 Oct 2010 17:46:44 +0000

Everyone needs that one go-to recipe that they can count on when they need a delicious and moist cake. My hope is that someone you love in your life has passed on theirs to you–your mother, grandmother, aunt, or neighbor that you respect, love and want to honor by using their recipe. I have several as you can imagine. I have Nany’s which I may one day share with you but today I am sharing an old-time butter cake recipe. No one can resist a chocolate butter cake.

Ingredients:

4 squares Baker’s Unsweetened Chocolate
1/2 c. hot water
1/2 c. sugar
2 c. sifted Swans Down Cake flour (sift before measuring!)
1 tsp. baking soda
1tsp. salt
1/2 c. butter
1 1/4 c. sugar
3 eggs
2/3 c. milk
1 tsp. vanilla

Preheat oven to 350. Heat chocolate with hot water in top of a double boiler. Cook and stir over boiling water until chocolate is melted and mixture is thickened. Add 1/2 c. sugar and cook and stir 2 minutes longer. Cool to lukewarm while mixing cake.

Measure sifted flour, add soda and salt and sift together three times. Cream shortening add 1 1/4 c. sugar gradually, and cream together until light and fluffy. Add eggs, one at a time, beating thoroughly after each. Then add flour, alternately with milk, in small amounts, beating after each addition until smooth. Add chocolate mixture and vanilla; blend.

Pour patter into two round or square layer pans. Bake for 30 minutes until done (longer if using a 13 x 9 x 2 pan). Allow cakes to cool on rack before frosting.

Keep this go-to recipe at your fingertips so when a quick need arises, you are not scrambling. As as I always say, keep that kitchen stocked so you have no excuses when the urge strikes you to “get in your kitchen!”

xo–me

Sock-it-to-me Cake

Amy — Sat, 18 Sep 2010 12:10:24 +0000

A few weeks ago a girl in my office asked if I ever posted recipes that were made from boxed cake mixes. She was very shy in asking and I later discovered she didn’t have a lot of confidence in the kitchen and thought this would be a good place to begin. I completely agree with her because I believe where ever you wish to begin is the best place for you to start. Anyway, I got to digging around in my cookbooks and thought I would try out a few recipes this week that begin with a boxed cake mix. This one was the rage in 70′s. I remember the ladies auxiliary of the Fire Hall making it for the cake auction fundraiser each year. I guess that should have told me then that I would be in love with baking when I was old enough to go near the oven. Each year the wives of the firemen (there were very very few firewomen then and the few that did exist mostly drove the ambulance) would donate home baked goods so the firehouse could auction them and raise money. I remember walking along the long banquet tables, gazing over each cake wondering what it would taste like. Mommie always donated and I enjoyed walking in with her each year to see these beauties!

Ingredients:

1 package Duncan Hines Butter Recipe mix
1/2 pint sour cream
1/2 c. Crisco oil
1/4 c. sugar
1/4 c. water
4 eggs
1 c. chopped pecans
2 Tbsp. brown sugar
2 Tbsp. cinnamon

Preheat oven 375. Blend cake mix, sour cream, oil, sugar, water and eggs in a large mixing bowl. Beat 2 minutes at high speed. Pour 2/3 of batter into a greased and floured 10 inch tube or bundt pan. Combine remaining ingredients and sprinkle over batter in pan. Spread remaining batter evenly over filling mixture. Bake for 45 to 55 minutes or until cake springs back when lightly touched. Cool right side up about 25 minutes, then remove from pan. Glaze with blended 2 c. confectioners sugar and 2 Tbsp. milk.

I got this recipe from a delightful cookbook called Duncan Hines Bake Shop in a Book. I found it at a sale for next to nothing. remember to look for cookbooks at sales! You never know what you may find.

xo–me

Make Your Cake

Amy — Fri, 28 May 2010 10:50:00 +0000

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

Amy — Fri, 21 May 2010 22:46:12 +0000

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

Amy — Mon, 22 Feb 2010 12:22:15 +0000

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

Amy — Thu, 11 Feb 2010 11:51:41 +0000

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

Amy — Thu, 21 Jan 2010 13:38:25 +0000

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