My fiancés birthday is on Thurs. I want to make him an exceptionally tastely birthday cake. I don't have much money to spend so hopefully it won't be too costly. But I want it to be really special. He's not much into store bought cakes. Any ideas??Really tastey cake recipes.?
COCOA CAKE
7/8 c. sugar
1 egg
1/2 c. butter
1/2 c. milk mixed with 1 tsp. vinegar
1/2 c. hot water
1/2 c. cocoa
1 tsp. baking powder
1 tsp. baking soda
1 1/2 c. flour
pinch salt
1 tsp. vanilla
1 recipe Pudding Icing (recipe follows)
Combine all of the ingredients in a bowl. Beat in mixer at medium speed for 1 1/2 minutes. Pour into two 8'; greased layer pans. Bake at 350° for 25 minutes. Cool cakes in pan for 5 minutes on a rack, then turn them out onto the racks to cool completely. Make icing while the cake cools.
COCOA CAKE PUDDING ICING
7/8 c. sugar
3 T. cornstarch
2 oz. unsweetened chocolate (2 squares)
1 c. boiling water
2 T. butter
1 tsp. vanilla
In saucepan, combine sugar, cornstarch, chocolate and boiling water. Cook, stirring until mixture thickens. Stir in butter and vanilla. Cool slightly before frosting cake.Really tastey cake recipes.?
Kit Kat Kandy Mousse Kake
1/3 cup all-purpose flour
1/2 of 1 pkg. (18-20 oz) refrigerated sugar cookie dough
1 cup large semisweet chocolate chips (such as Nestle Mega Morsels), divided
4 3/4 cup heavy cream, divided
2 pkgs. (11.5 oz each) 10-pack Kit Kat bars
1 Tbs. sugar
(I TOLD you it was RICH!!)
1. Preheat oven to 350°F. In bowl knead flour into cookie dough until combined. Stir in 2/3 cup large semisweet chocolate chops until just combined. Coat 8'; round cake pan with cooking spray. Press dough evenly into bottom of pan. Bake 17-20 minutes or until edges of dough are lightly browned. Cool completely in pan on rack.
2. In large pot bring 1 cup cream to a full boil. Remove from heat; stir in milk chocolate chips until melted and smooth. Cool until tepid, about 10 minutes.
3. In bowl beat 3 cups cream until stiff peaks form. Gently fold 1/3 of whipped cream into milk chocolate mixture to lighten. Fold in remaining whipped cream until just combined. Refrigerate mousse until ready to use.
4. In pot melt remaining large semisweet chocolate chips over low heat; transfer to bowl. Line 9'; round cake pan with plastic wrap so that it hangs over edges 3';. Center cookie in pan. Break each KitKat into 2 long pieces along center indentation. Dip 3/4'; of wide bottom side into chocolate. Press against side of cookie next to pan to form sides of cake, holding in place for a few seconds to adhere. Repeat with enough KitKat pieces and remaining chocolate to surround cookie. Cut 6 KitKats into 1/2'; pieces and coarsely chop remaining; set aside separately.
5. Carefully spread 1/2 of mousse over cookie base; sprinkle with reserved chopped KitKats. Spread with remaining mousse, mounding toward center.
6. Wrap long, rolled up piece of plastic wrap around outside of KitKats, to help support sides (or assemble Kake in a 9'; springform pan, lined with plastic wrap). Freeze until firm, at least 4 hours or overnight. Cover with plastic wrap after freezing 1 hour. Let stand in refrigerator 15-20 minutes before serving. In bowl beat remaining cream with sugar until soft peaks form. If desired, transfer to pastry bag fitted with star tip. Pipe rosettes or mound around edge and in center of cake. Garnish with reserve KitKat pieces.
Berry Bliss Cake [4 servings]
3/4 cup cold milk
1 pkg. (4-serving size) Vanilla Flavor Instant Pudding %26amp; Pie Filling
1-1/2 cups thawed Whipped Topping, divided
1 pkg. (10.75 oz.) frozen pound cake
1/4 cup orange juice
2 cups mixed raspberries and sliced strawberries
1/4 cup blackberries
ADD milk to dry pudding mix in medium bowl. Beat with wire whisk 2 min. or until well blended. Stir in 1 cup of the whipped topping.
CUT cake horizontally into three layers; brush with juice. Place bottom layer on serving plate; top with 3/4 cup of the mixed berries, half of the pudding mixture and middle cake layer. Repeat layers of mixed berries and pudding mixture; cover with top cake layer. Top with 1/2 cup whipped topping and all remaining berries; cover loosely with foil.
REFRIGERATE at least 4 hours or overnight. Store any leftovers in refrigerator.
Check out http://useinfo-cakes.blogspot.com/
It has recipes for quite a few tasty cakes that can be prepared easily from home ..
Monday, August 23, 2010
Are there any recipes out there titled ';Lemon Vodka Cake';?
Vodka Lemon-Meringue Layer Cake Recipe courtesy Emeril Lagasse, 2001
Show: Emeril Live
Episode: Old Time Favorites
Lemon Sponge Cake:
4 large eggs, separated
2/3 cup sugar
1 lemon, zested
1/2 teaspoon vanilla
1/2 cup all-purpose flour
1/2 cup cornstarch
Lemon Curd:
6 egg yolks
1/2 cup sugar
1/2 cup fresh lemon juice
4 ounces (1 stick) unsalted butter, cut into pieces
Citron Syrup:
1/2 cup sugar
1/2 cup lemon-flavored vodka
Meringue Icing:
1 1/2 cups sugar
2 tablespoons light corn syrup
1/3 cup cold water
3 egg whites
1/2 teaspoon cream of tartar
Pinch salt
1 1/2 teaspoons vanilla extract
1 tablespoon fresh lemon juice
1 tablespoon hot water
Lemon Sponge Cake: Preheat the oven to 350 degrees F. Lightly grease and line the bottom of a 9-inch springform pan with parchment paper and set aside.
In a bowl fitted with an electric mixer, whip the egg yolks, 1/3 cup of the sugar, lemon zest, and vanilla on medium-high speed until thick and almost doubled in volume. (The yolks will form slowly dissolving ribbons when the whip is lifted out.)
In a clean bowl, whip the egg whites on medium speed until frothy. Gradually add the remaining 1/3 cup of sugar, and whip on high speed until stiff peaks form. Fold the egg whites into the egg yolk mixture, being careful not to over mix. Sift half of the flour and cornstarch into the egg mixture, and gently fold to incorporate. Repeat with the remaining flour and cornstarch. Pour the batter into the prepared pan and bake for 20 minutes.
Turn the cake180 degrees F, and bake for an additional 15 to 20 minutes, or until a toothpick comes out clean and the cake starts to pull away from the sides of the pan. Remove from the oven and cool on a wire rack.
Lemon Curd: In the top of a double boiler, or in a stainless steel bowl, whisk together the yolks, sugar, and lemon juice. Place over simmering water and whisk until thickened. Remove from the heat and whisk in the butter until all incorporated.
Cover with plastic wrap, pressing down against the surface to prevent a skin from forming. Refrigerate until cool, about 3 hours or overnight.
Citron Syrup: In a small, heavy saucepan, combine the sugar and vodka. Gently heat, stirring occasionally, until the sugar dissolves.
To assemble the cake: Slice the cake into 3 layers horizontally. Place the top layer of cake in the bottom of the springform pan and brush with 1/3 of the citron syrup. Spread 1 cup of lemon curd on top and smooth evenly. Repeat with the remaining 2 cakes layers, citron syrup and lemon curd. Refrigerate while making the Meringue Icing.
In a small, heavy saucepan, combine the sugar, corn syrup, and cold water. Bring to a boil, stirring until the sugar dissolves. Boil, uncovered, until the syrup reaches the soft ball stage (240 degrees F) on a candy thermometer. Remove from the heat.
Meanwhile, in a large bowl, beat the egg whites, cream of tartar, and salt with an electric mixer until frothy. With the machine running, slowly pour the syrup down the sides of the bowl into the whites (being careful not to pour the syrup into the moving wire whisk). When all the syrup has been added, add the vanilla and continue beating until the mixture has cooled and is fluffy, about 3 minutes. Add the lemon juice and water, and set aside.
Remove the cake from the refrigerator and unwrap. Remove the sides of the pan and spread the icing in a thin layer over the sides and top of the cake. Put the remaining icing in a pastry bag fitted with a star tip and decoratively pipe rosettes on top of the cake.
Refrigerate until ready to serve. Prior to serving, with a blowtorch, brown the meringue lightly.Are there any recipes out there titled ';Lemon Vodka Cake';?
www.emerils.com
They have a cake called ';Vodka Lemon Meringue Layer Cake';
Is that close to what you are looking for?Are there any recipes out there titled ';Lemon Vodka Cake';?
Do a google search for Lemon Vodka Cake. I found 677 results.
Show: Emeril Live
Episode: Old Time Favorites
Lemon Sponge Cake:
4 large eggs, separated
2/3 cup sugar
1 lemon, zested
1/2 teaspoon vanilla
1/2 cup all-purpose flour
1/2 cup cornstarch
Lemon Curd:
6 egg yolks
1/2 cup sugar
1/2 cup fresh lemon juice
4 ounces (1 stick) unsalted butter, cut into pieces
Citron Syrup:
1/2 cup sugar
1/2 cup lemon-flavored vodka
Meringue Icing:
1 1/2 cups sugar
2 tablespoons light corn syrup
1/3 cup cold water
3 egg whites
1/2 teaspoon cream of tartar
Pinch salt
1 1/2 teaspoons vanilla extract
1 tablespoon fresh lemon juice
1 tablespoon hot water
Lemon Sponge Cake: Preheat the oven to 350 degrees F. Lightly grease and line the bottom of a 9-inch springform pan with parchment paper and set aside.
In a bowl fitted with an electric mixer, whip the egg yolks, 1/3 cup of the sugar, lemon zest, and vanilla on medium-high speed until thick and almost doubled in volume. (The yolks will form slowly dissolving ribbons when the whip is lifted out.)
In a clean bowl, whip the egg whites on medium speed until frothy. Gradually add the remaining 1/3 cup of sugar, and whip on high speed until stiff peaks form. Fold the egg whites into the egg yolk mixture, being careful not to over mix. Sift half of the flour and cornstarch into the egg mixture, and gently fold to incorporate. Repeat with the remaining flour and cornstarch. Pour the batter into the prepared pan and bake for 20 minutes.
Turn the cake180 degrees F, and bake for an additional 15 to 20 minutes, or until a toothpick comes out clean and the cake starts to pull away from the sides of the pan. Remove from the oven and cool on a wire rack.
Lemon Curd: In the top of a double boiler, or in a stainless steel bowl, whisk together the yolks, sugar, and lemon juice. Place over simmering water and whisk until thickened. Remove from the heat and whisk in the butter until all incorporated.
Cover with plastic wrap, pressing down against the surface to prevent a skin from forming. Refrigerate until cool, about 3 hours or overnight.
Citron Syrup: In a small, heavy saucepan, combine the sugar and vodka. Gently heat, stirring occasionally, until the sugar dissolves.
To assemble the cake: Slice the cake into 3 layers horizontally. Place the top layer of cake in the bottom of the springform pan and brush with 1/3 of the citron syrup. Spread 1 cup of lemon curd on top and smooth evenly. Repeat with the remaining 2 cakes layers, citron syrup and lemon curd. Refrigerate while making the Meringue Icing.
In a small, heavy saucepan, combine the sugar, corn syrup, and cold water. Bring to a boil, stirring until the sugar dissolves. Boil, uncovered, until the syrup reaches the soft ball stage (240 degrees F) on a candy thermometer. Remove from the heat.
Meanwhile, in a large bowl, beat the egg whites, cream of tartar, and salt with an electric mixer until frothy. With the machine running, slowly pour the syrup down the sides of the bowl into the whites (being careful not to pour the syrup into the moving wire whisk). When all the syrup has been added, add the vanilla and continue beating until the mixture has cooled and is fluffy, about 3 minutes. Add the lemon juice and water, and set aside.
Remove the cake from the refrigerator and unwrap. Remove the sides of the pan and spread the icing in a thin layer over the sides and top of the cake. Put the remaining icing in a pastry bag fitted with a star tip and decoratively pipe rosettes on top of the cake.
Refrigerate until ready to serve. Prior to serving, with a blowtorch, brown the meringue lightly.Are there any recipes out there titled ';Lemon Vodka Cake';?
www.emerils.com
They have a cake called ';Vodka Lemon Meringue Layer Cake';
Is that close to what you are looking for?Are there any recipes out there titled ';Lemon Vodka Cake';?
Do a google search for Lemon Vodka Cake. I found 677 results.
Strawberry cake with cream cheese frosting :) Any good recipes, tips, etc?
im making this for someone's birthday.
want to help me out?Strawberry cake with cream cheese frosting :) Any good recipes, tips, etc?
This is a recipe I got about almost 40 years ago....doesn't have cream cheese frosting...delicious anyway.
Makes a 3 layer cake.
Enjoy.
STRAWBERRY CAKE
%26amp;
FROSTING
Mix:
1 white cake mix
1 box strawberry Jell-O (powder)
3 Tablespoons flour
ADD %26amp; mix thoroughly:
1 cup cooking oil
1/2 cup water
ADD:
4 eggs, one at a time
1/2 box frozen strawberries (thawed)
POUR:
Batter into 3 8” cake pans, bake for 25 minutes at 350 degrees, until toothpick inserted in center comes out clean.
FROSTING
1/2 stick margarine, butter (melted)
3/4 lb. powdered sugar (more or less if needed)
1/2 box of strawberries, mashed and drained.
MIX:
Margarine, sugar, strawberries (and juice as needed) to spreading consistency to spread on cake.Strawberry cake with cream cheese frosting :) Any good recipes, tips, etc?
The version of the cake posted by ';JUST BEACUSE'; is spot on - as a matter of a fact, I just made a very similar version of that same cake tonight and it it the most moist, flavorful, light and fluffy cake I have ever made. The icing is a perfect combo with the cake flavor and texture.
You just have to make sure your frosting is a good spreadable consistancy before you start the process, and cool layers COMPLETELY before icing at all.
STRAWBERRY CAKE WITH CREAM CHEESE
ICING
1 box white cake mix
2 tbsp. flour
1 pkg. strawberry Jello
1/2 c. oil
4 eggs
1/2 c. water
1 pkg. frozen strawberries
ICING:
1 box confectioners' sugar
1 stick butter
1 pkg. cream cheese
Remainder of frozen berries
Mix cake mix, flour and Jello; add oil, eggs, water and 1/2 package of well drained strawberries. Mix well and bake at 350 degrees for 30 minutes.
For Icing: Mix confectioners' sugar, butter, cream cheese and remainder of well thawed and drained strawberries
NGREDIENTS
* 1 (18.25 ounce) package white cake mix
* 1 (3 ounce) package strawberry flavored gelatin
* 2/3 cup vegetable oil
* 4 eggs
* 3 tablespoons all-purpose flour
* 4 ounces frozen strawberries
* 1/2 cup buttermilk
number of stars
DIRECTIONS
1. Thaw and drain the frozen strawberries.
2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease on 9x13 inch cake pan.
3. Combine the white cake mix, strawberry gelatin, oil, eggs, flour, thawed strawberries, and buttermilk and mix until just combined. Pour batter into prepared pan.
4. Bake at 350 degrees F (175 degrees C) for about 25 to 35 minutes or until a toothpick inserted in the center comes out clean.
http://allrecipes.com/Recipe/Strawberry-…
or just buy the kind in a box but instead of water use milk
cream cheese frosting:
INGREDIENTS
* 1 (8 ounce) package cream cheese
* 1 cup white sugar
* 1/8 teaspoon salt
* 1 teaspoon vanilla extract
* 1 1/2 cups heavy whipping cream
DIRECTIONS
1. In a small bowl beat whipping cream until stiff peaks form; set aside.
2. In a large bowl combine cream cheese, sugar, salt and vanilla. Beat until smooth, then fold in whipped cream.
http://allrecipes.com/Recipe/Whipped-Cre…
or just use store bought kind
they are all delicious
but that frosting recipe is a major hit on that site, so is the cake!
now i want some
i made a really good cake like this its notexactly homemade but its really really good...make a regular yellow cake in a sheet pan and after the cake is cool poke holde in it all over like with a wooden spoon then make 2 packets of strawberry jello and pour it over the cooled cake and refridgerate it is amazing icing it will whatever icing and put fresh berries on top it is so yummy and its not jiggly or anything if you were wondering
Here's a good one, I've never tasted it before.....anyways here, happy birthday to whoever it is!
want to help me out?Strawberry cake with cream cheese frosting :) Any good recipes, tips, etc?
This is a recipe I got about almost 40 years ago....doesn't have cream cheese frosting...delicious anyway.
Makes a 3 layer cake.
Enjoy.
STRAWBERRY CAKE
%26amp;
FROSTING
Mix:
1 white cake mix
1 box strawberry Jell-O (powder)
3 Tablespoons flour
ADD %26amp; mix thoroughly:
1 cup cooking oil
1/2 cup water
ADD:
4 eggs, one at a time
1/2 box frozen strawberries (thawed)
POUR:
Batter into 3 8” cake pans, bake for 25 minutes at 350 degrees, until toothpick inserted in center comes out clean.
FROSTING
1/2 stick margarine, butter (melted)
3/4 lb. powdered sugar (more or less if needed)
1/2 box of strawberries, mashed and drained.
MIX:
Margarine, sugar, strawberries (and juice as needed) to spreading consistency to spread on cake.Strawberry cake with cream cheese frosting :) Any good recipes, tips, etc?
The version of the cake posted by ';JUST BEACUSE'; is spot on - as a matter of a fact, I just made a very similar version of that same cake tonight and it it the most moist, flavorful, light and fluffy cake I have ever made. The icing is a perfect combo with the cake flavor and texture.
You just have to make sure your frosting is a good spreadable consistancy before you start the process, and cool layers COMPLETELY before icing at all.
STRAWBERRY CAKE WITH CREAM CHEESE
ICING
1 box white cake mix
2 tbsp. flour
1 pkg. strawberry Jello
1/2 c. oil
4 eggs
1/2 c. water
1 pkg. frozen strawberries
ICING:
1 box confectioners' sugar
1 stick butter
1 pkg. cream cheese
Remainder of frozen berries
Mix cake mix, flour and Jello; add oil, eggs, water and 1/2 package of well drained strawberries. Mix well and bake at 350 degrees for 30 minutes.
For Icing: Mix confectioners' sugar, butter, cream cheese and remainder of well thawed and drained strawberries
NGREDIENTS
* 1 (18.25 ounce) package white cake mix
* 1 (3 ounce) package strawberry flavored gelatin
* 2/3 cup vegetable oil
* 4 eggs
* 3 tablespoons all-purpose flour
* 4 ounces frozen strawberries
* 1/2 cup buttermilk
number of stars
DIRECTIONS
1. Thaw and drain the frozen strawberries.
2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease on 9x13 inch cake pan.
3. Combine the white cake mix, strawberry gelatin, oil, eggs, flour, thawed strawberries, and buttermilk and mix until just combined. Pour batter into prepared pan.
4. Bake at 350 degrees F (175 degrees C) for about 25 to 35 minutes or until a toothpick inserted in the center comes out clean.
http://allrecipes.com/Recipe/Strawberry-…
or just buy the kind in a box but instead of water use milk
cream cheese frosting:
INGREDIENTS
* 1 (8 ounce) package cream cheese
* 1 cup white sugar
* 1/8 teaspoon salt
* 1 teaspoon vanilla extract
* 1 1/2 cups heavy whipping cream
DIRECTIONS
1. In a small bowl beat whipping cream until stiff peaks form; set aside.
2. In a large bowl combine cream cheese, sugar, salt and vanilla. Beat until smooth, then fold in whipped cream.
http://allrecipes.com/Recipe/Whipped-Cre…
or just use store bought kind
they are all delicious
but that frosting recipe is a major hit on that site, so is the cake!
now i want some
i made a really good cake like this its notexactly homemade but its really really good...make a regular yellow cake in a sheet pan and after the cake is cool poke holde in it all over like with a wooden spoon then make 2 packets of strawberry jello and pour it over the cooled cake and refridgerate it is amazing icing it will whatever icing and put fresh berries on top it is so yummy and its not jiggly or anything if you were wondering
Here's a good one, I've never tasted it before.....anyways here, happy birthday to whoever it is!
I want to make my own wedding cake maybe cheesecake, anyone know any good recipes?
i want a three layer cake. do you think it can be done. any good books?I want to make my own wedding cake maybe cheesecake, anyone know any good recipes?
Yes, I believe you can make an three layer cheesecake.
Try these
http://allrecipes.com/search/recipes.asp鈥?/a>
http://threelayercake.com/content/view/2鈥?/a> (this site has some good information on three layer cake)
http://www.bettycrocker.com/SearchResult鈥?/a>
Good Luck and Best Wishes! Congrulations!I want to make my own wedding cake maybe cheesecake, anyone know any good recipes?
You are welcome. Report Abuse
well why don't you try to check out this site there's lots of recipe that you might find useful
www.uktvfood.co.uk
Good luck!
I work for a catering company. If you decide to go with cheesecake and many people are doing that recently what you do is make a fake 3 layer cake. It is made out of foam and is frosted and decorated to look just like the tiered cake that you want. You make the cheesecake in a square pan (just like a sheet cake) and you cut it into squares.
Good Luck
Atha?
Yes, I believe you can make an three layer cheesecake.
Try these
http://allrecipes.com/search/recipes.asp鈥?/a>
http://threelayercake.com/content/view/2鈥?/a> (this site has some good information on three layer cake)
http://www.bettycrocker.com/SearchResult鈥?/a>
Good Luck and Best Wishes! Congrulations!I want to make my own wedding cake maybe cheesecake, anyone know any good recipes?
You are welcome. Report Abuse
well why don't you try to check out this site there's lots of recipe that you might find useful
www.uktvfood.co.uk
Good luck!
I work for a catering company. If you decide to go with cheesecake and many people are doing that recently what you do is make a fake 3 layer cake. It is made out of foam and is frosted and decorated to look just like the tiered cake that you want. You make the cheesecake in a square pan (just like a sheet cake) and you cut it into squares.
Good Luck
Atha?
Give me roll cake recipes.?
Chocolate Coffee Cream Roll
Serving Size : 6
Categories : 101 Weekly 101weekly@yahoogroups.com
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tb Unsalted butter
5 lg Eggs, separated
1/2 c All-purpose flour
3/4 c Granulated sugar
1/3 c Plus 2 tb unsweetened cocoa
1 t Vanilla extract
1/2 ts Salt
1/2 ts Baking powder
Coffee Cream Filling
1 1/2 c Milk
1/4 ts Salt
1 tb Cold water
3 Egg yolks
1 t Unflavored gelatin
2 tb Instant coffee powder
1/2 c Granulated sugar
1 t Vanilla extract
1/4 c All-purpose flour
1 c Heavy cream
Rich and delectable, this showy dessert makes an elegant finale to any dinner. The coffee and cream flavors are the perfect complement to the chocolate sponge roll.
1. Position a rack in the center of the oven and preheat to 400 degrees F.
Lightly grease a 17-by-11-inch jelly roll pan. Line with waxed paper and grease and lightly flour the paper.
2. Prepare the chocolate roll. Melt the butter in a small pan and let it cool slightly. In a medium-sized bowl stir together the flour, 1/3 cup of the cocoa, and the baking powder.
3. In another medium-size bowl whisk together the 5 egg yolks, 1/4 cup of the sugar, and the melted butter until light, about 1 minute. Whisk in the vanilla. With a spoon, stir in about half of the dry ingredients.
4. In a large, deep bowl combine the egg whites and salt; with an electric mixer, beat until soft peaks just begin to form. Gradually beat in the remaining 1/2 cup sugar, beating just until stiff, glossy peaks form.
5. Fold about one-fourth (or a large spoonful) of the egg whites into the egg yolk mixture to lighten. Turn this mixture into the bowl of egg whites and partially fold together. Sift the remaining dry ingredients over the top and quickly and gently but thoroughly fold together until no streaks remain. Quickly spread in the prepared pan and bake 10 to 12 minutes, just until the center top springs back when lightly touched.
6. Sift the remaining 2 tablespoons of cocoa onto a clean kitchen towel.
Invert the cake onto it and peel off the paper (if it has stuck or is stubborn, lightly brush the paper with water before peeling off). With a long, sharp knife or a serrated knife, trim away about 1/2 inch from each edge. Start along one long side, roll up, jelly roll fashion. Wrap in the towel and let cool to room temperature.
7. While roll cools, prepare the coffee cream. In a medium-sized saucepan over low heat, scald the milk until tiny bubbles appear around the edges of the surface. Place 1 tablespoon cold water in a cup and sprinkle the gelatin over it. Let soften until needed.
8. In a medium-sized bowl stir together the sugar, flour, and salt. Gradually whisk in the scalded milk. Place in a heavy medium-sized saucepan over moderately low heat and, stirring constantly, cook until the mixture thickens and comes to a simmer. Whisk in the egg yolks and continue cooking and stirring until the mixture comes to a boil. Remove from the heat and stir in the coffee powder and dissolved gelatin until smooth; stir in the
vanilla. Turn into a shallow bowl, cover with plastic wrap or waxed paper placed directly on the surface, and cool just to room temperature.
9. Assemble the roll. Using chilled bowl and beaters, whip the cream until stiff. Give the coffee cream filling a good stir and fold in about one-fourth of the whipped cream to lighten. Turn the lightened coffee filling into the whipped cream and fold together.
10. Carefully unroll the chocolate cake onto a board. Spread all of the coffee cream over it, making it thicker along the side where you will begin to reroll and leaving about 1 inch uncoated along the other long side. Reroll the chocolate cake to enclose the filling. Leave it on the board, seam side down, cover, and chill until set, at least 4 hours or overnight.
Trim the ends and cut into slices. Serve cold.
BANANA JELLY ROLL CAKE
Bananrulltarta
3 eggs
2 dl sugar
1 tbs wheat flour
1/2 dl potato flour/corn starch
1 tsp baking powder
2 tbs cocoa powder
Filling and decoration:
3 dl whipping cream
2 tsp vanilline sugar
3 bananas
chocolate
Beat eggs and sugar porously. Add wheat and potato flour, mixed with baking powder and cocoa. Spread out the batter in a well-buttered roasting pan, 25 x 35 cm, dressed with baking paper. Bake in 250掳C/475掳F for 5 - 8 minutes. Turn the cake up onto a sugared baking paper.
Whip the cream. Cover the cooled cake with thinly sliced bananas and put half the whipped cream, flavored with vanilla, on top of the bananas. Roll it up and spread the rest of the cream on the outside of the cake. Decorate with leaf-thin chocolate pieces or flaked chocolate.Give me roll cake recipes.?
Here's a couple yummy ideas :)
Pumpkin Roll Cake
3/4 cup plus 2 Tbsp. powdered sugar, divided
3/4 cup flour
1-1/2 tsp. pumpkin pie spice
1 tsp. CALUMET Baking Powder
1/4 tsp. salt
3 eggs
1 cup granulated sugar
3/4 cup canned pumpkin
1 cup chopped PLANTERS Walnuts
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1-1/2 cups COOL WHIP or COOL WHIP French Vanilla Whipped Topping, thawed (1/2 of 8-oz. tub)
PREHEAT oven to 375掳F. Grease 15x10x1-inch baking pan. Line with wax paper; grease and flour wax paper. Sprinkle clean towel with 1/4 cup of the powdered sugar.
MIX flour, spice, baking powder and salt; set aside. Beat eggs and sugar in large bowl with electric mixer on high speed until thickened. Add pumpkin; mix well. Add flour mixture; beat just until blended. Spread evenly into prepared pan; sprinkle with walnuts.
BAKE 15 minutes or until top of cake springs back when touched. Immediately invert cake onto towel; remove pan. Carefully peel off paper. Starting at one of the short sides, roll up cake and towel together. Cool completely on wire rack.
BEAT cream cheese and 1/2 cup of the powdered sugar in medium bowl with electric mixer on medium speed until well blended. Add whipped topping; mix well. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake; wrap in plastic wrap. Refrigerate at least 1 hour or until ready to serve. Sprinkle with the remaining 2 Tbsp. powdered sugar just before serving.
Oreo Ice Cream Roll
23 OREO Chocolate Sandwich Cookies, divided
1/2 cup flour
1 tsp. CALUMET Baking Powder
1/2 tsp. salt
3 eggs
3/4 cup sugar
1/2 cup water
1 square BAKER'S Unsweetened Baking Chocolate, melted
1 tsp. vanilla
1/4 cup unsweetened cocoa powder
1 qt. (4 cups) vanilla ice cream, softened
1 cup KRAFT Hot Fudge Microwavable Sundae Topping, warmed
3/4 cup thawed COOL WHIP Whipped Topping
12 large strawberries
PREHEAT oven to 375掳F. Line 15x10x1-inch baking pan with foil; grease foil. Set aside. Finely crush 13 of the cookies; coarsely chop remaining 10 cookies. Set aside. Mix cookie crumbs, the flour, baking powder and salt in small bowl; set aside.
BEAT eggs in large bowl with electric mixer on high speed 5 min. or until very thick and lemon colored. Gradually add sugar, beating on medium speed until well blended. Add flour mixture, water, chocolate and vanilla; beat on low speed just until blended. Spread into prepared pan.
BAKE 12 to 15 min. or until wooden pick inserted in center comes out clean. Sprinkle clean cloth kitchen towel with cocoa. Immediately invert cake onto prepared towel. Gently peel foil from bottom of cake; roll towel with cake from narrow end, jelly-roll fashion. Place, seam-side down, on wire rack; cool completely.
UNROLL cake from towel. Mix ice cream and chopped cookies; spread evenly onto cake to within 1 inch of edges. Re-roll cake. Place, seam-side down, on platter; freeze until firm. Let stand at room temperature 20 min. before cutting into slices to serve. Place one slice on each of 12 dessert plates. Drizzle evenly with the fudge topping. Top each serving with 1 Tbsp. of the whipped topping and 1 of the strawberries. Store leftover cake in freezer.
Yule Log
1 pkg. (2-layer size) yellow cake mix
4 eggs
1 cup plain nonfat yogurt
1/2 cup oil
3 Tbsp. powdered sugar
1/2 cup powdered sugar, sifted
1 container (8 oz.) PHILADELPHIA Cream Cheese Spread
2 squares BAKER'S Semi-Sweet Baking Chocolate, divided
3 Tbsp. MAXWELL HOUSE Instant Coffee
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
PREHEAT oven to 350掳F. Line greased 15x10x1-inch baking pan with parchment or wax paper. Grease and flour paper; set aside. Place cake mix, eggs, yogurt and oil in large bowl; beat with electric mixer on medium speed 1 to 2 min. or until well blended. Spread 3 cups of the batter into prepared baking pan; tap pan gently on counter to remove any air bubbles. Pour remaining batter into 4 to 6 paper-lined medium muffin cups. Bake cake and cupcakes 15 min. or until toothpick inserted in centers comes out clean.
MEANWHILE, place large sheet of parchment paper on top of clean kitchen towel; sprinkle evenly with the 3 Tbsp. powdered sugar. Invert cake onto prepared towel; remove pan and top sheet of parchment paper. Starting at 1 of the short ends, roll up cake with parchment paper and towel. Cool on wire rack 30 min. Remove cupcakes from pan to wire rack; cool completely. Set cupcakes aside for another use.
GRATE enough of the chocolate to measure 1 Tbsp. grated chocolate; set aside. Microwave remaining chocolate in small microwaveable bowl on HIGH 1 min. or until partially melted. Stir until completely melted. Beat the 1/2 cup powdered sugar and the cream cheese spread in small bowl with electric mixer on medium speed until well blended. Stir in melted chocolate.
UNROLL cake; remove paper and towel. Spread cake with cream cheese mixture; roll up. Refrigerate 30 min.; place on serving plate. Stir instant coffee granules into whipped topping; spread over log. Refrigerate at least 2 hours. Cut into 20 (1/2-inch-thick) slices to serve. Sprinkle with reserved grated chocolate.
13 OREO Chocolate Sandwich Cookies, finely crushed (about 1 cup)
3/4 cup sugar
1/2 cup flour
1 tsp. CALUMET Baking Powder
1/2 tsp. salt
1/2 cup water
1 square BAKER'S Unsweetened Baking Chocolate, melted
1 tsp. vanilla
3 eggs, separated
3 Tbsp. unsweetened cocoa powder
3 cups ice cream (any flavor), softened
1-1/2 cups thawed COOL WHIP Whipped Topping, divided
2 strawberries, sliced
PREHEAT oven to 375掳F. Line 15x10x1-inch baking pan with foil, with ends of foil extending over sides of pan. Grease foil; set aside. Mix cookie crumbs, sugar, flour, baking powder and salt; set aside. Mix water, melted chocolate and vanilla; set aside. Beat egg yolks in large bowl with electric mixer on high speed 5 min. or until thick and lemon colored. Gradually add flour mixture alternately with the chocolate mixture, beating until well blended after each addition. Beat egg whites with electric mixer on high speed until stiff peaks form; gently stir into batter. Spread into prepared pan.
BAKE 10 to 12 min. or until toothpick inserted in center comes out clean. Lift cake from pan, using foil handles. Invert cake onto clean cloth towel sprinkled with cocoa; remove foil. Cut cake crosswise into thirds; place 2 of the cake pieces on wire racks to cool. Roll up the remaining cake piece along with the towel, starting at one of the short ends of cake; cool completely.
UNROLL cake and remove towel; spread cake with 1 cup of the ice cream. Re-roll cake; place, seam side down, in center of serving plate. Spread 1 cup of the remaining ice cream onto each of the remaining 2 cake pieces. Wrap 1 of the pieces around the cake roll on the serving plate, with the ice cream layer facing the center cake roll. Repeat with the remaining cake roll, wrapping it around the other side of the center cake roll. Frost side of cake with 1 cup of the whipped topping. Freeze 4 hours or until firm. Remove cake from freezer about 5 minutes before serving to soften slightly. Top with the remaining 1/2 cup whipped topping and strawberries just before serving. Store leftover dessert in freezer.Give me roll cake recipes.?
a lot of a taste.
Strawberry Cream Roll
Submitted by: Eleanor Johnson
Photo by: COLLEGECHEF1 ';Ideal for that special ending to a special luncheon. Decorate this jelly roll with crystallized violets, if desired. A few fresh violet leaves on top also may be used.';
Original recipe yield: 1 jelly roll cake.
Servings:15 (change)
--------------------------------------鈥?br>
INGREDIENTS:
3 eggs
1 cup white sugar
1/3 cup hot water
1 teaspoon vanilla extract
1 cup sifted all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup confectioners' sugar for dusting
1 cup fresh strawberries
1 cup heavy whipping cream
1 teaspoon unflavored gelatin
1 tablespoon white sugar
--------------------------------------鈥?br>
DIRECTIONS:
Preheat oven to 375 degrees F (190 degrees C). Butter a jelly roll pan. Line it with buttered foil or buttered parchment paper.
Beat the eggs until thick and lemon colored. Gradually add 1 cup white sugar, beating constantly. Stir in water and vanilla extract. Fold in flour, baking powder, and salt. Pour batter into tin.
Bake for 15 minutes. It should be springy to the touch, and beginning to shrink away from the sides of the pan.
Lay out a tea towel, and sprinkle it with confectioners' sugar. Turn the jelly roll out on the towel. Take off the paper or foil. Cut away crusty edges. Roll the cake up in the towel, and leave it to cool.
Whip the cream. Add unflavored gelatin and 1 tablespoon sugar. Fold in strawberries. Unroll the cake. Spread with the strawberry cream, and roll up again. Chill. Cover the top with more whipped cream when serving.
Luscious Lemon Angel Roll
--------------------------------------鈥?br>
-----------
Serving Size : 12 servings.
Category : Cakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package angel food cake mix -- 16 ounces
3/4 cup powdered sugar -- divided
1 package cream cheese -- 8 ounces - softened
1 lemon
7 drops yellow food coloring
8 ounces cool whip lite庐 -- thawed, divided
1 jar strawberry ice cream topping -- 12 ounces,
divided
powdered sugar
12 fresh whole strawberries -- for garnish
Ready, set, cook!
Preheat oven to 350F. Line 10';x15 1/2';x1'; baking pan with parchment
or waxed paper. Prepare cake mix according to directions on box;
pour batter over wax paper, spreading evenly. Bake 30-35 minutes or
until top springs back when lightly touched with fingertip. Remove
from oven to cooling rack, keeping in pan. Sprinkle 1/2 cup powdered
sugar over cake. Place a sheet of waxed paper over cake and turn out
onto cooling rack, removing baking pan carefully at once. Roll up
cake in waxed paper as for a jelly roll. Cool completely. Unroll
cake when cool and transfer to cutting surface. Discard waxed paper.
Spread cake with 1/4 cup ice cream topping, pressing lightly.
Combine cream cheese and remaining 1/4 cup powdered sugar; mix well.
Zest whole lemon; juice to yield 1 tablespoon juice. Add zest and
juice to cream cheese mixture; whisk. Add food coloring; mix well.
Fold in 1 cup Cool Whip; gently spread over ice cream topping to
within 1 inch of edge; re-roll. Sprinkle with additional powdered
sugar. Slice; garnish with additional whipped topping, a strawberry
fan, and ice cream topping, if desired.
Nutritional Information: 275 Calories (kcal); 9g Total Fat; (30%
calories from fat); 5g Protein; 43g Carbohydrate; 21mg Cholesterol;
328mg Sodiumzits
Serving Size : 6
Categories : 101 Weekly 101weekly@yahoogroups.com
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tb Unsalted butter
5 lg Eggs, separated
1/2 c All-purpose flour
3/4 c Granulated sugar
1/3 c Plus 2 tb unsweetened cocoa
1 t Vanilla extract
1/2 ts Salt
1/2 ts Baking powder
Coffee Cream Filling
1 1/2 c Milk
1/4 ts Salt
1 tb Cold water
3 Egg yolks
1 t Unflavored gelatin
2 tb Instant coffee powder
1/2 c Granulated sugar
1 t Vanilla extract
1/4 c All-purpose flour
1 c Heavy cream
Rich and delectable, this showy dessert makes an elegant finale to any dinner. The coffee and cream flavors are the perfect complement to the chocolate sponge roll.
1. Position a rack in the center of the oven and preheat to 400 degrees F.
Lightly grease a 17-by-11-inch jelly roll pan. Line with waxed paper and grease and lightly flour the paper.
2. Prepare the chocolate roll. Melt the butter in a small pan and let it cool slightly. In a medium-sized bowl stir together the flour, 1/3 cup of the cocoa, and the baking powder.
3. In another medium-size bowl whisk together the 5 egg yolks, 1/4 cup of the sugar, and the melted butter until light, about 1 minute. Whisk in the vanilla. With a spoon, stir in about half of the dry ingredients.
4. In a large, deep bowl combine the egg whites and salt; with an electric mixer, beat until soft peaks just begin to form. Gradually beat in the remaining 1/2 cup sugar, beating just until stiff, glossy peaks form.
5. Fold about one-fourth (or a large spoonful) of the egg whites into the egg yolk mixture to lighten. Turn this mixture into the bowl of egg whites and partially fold together. Sift the remaining dry ingredients over the top and quickly and gently but thoroughly fold together until no streaks remain. Quickly spread in the prepared pan and bake 10 to 12 minutes, just until the center top springs back when lightly touched.
6. Sift the remaining 2 tablespoons of cocoa onto a clean kitchen towel.
Invert the cake onto it and peel off the paper (if it has stuck or is stubborn, lightly brush the paper with water before peeling off). With a long, sharp knife or a serrated knife, trim away about 1/2 inch from each edge. Start along one long side, roll up, jelly roll fashion. Wrap in the towel and let cool to room temperature.
7. While roll cools, prepare the coffee cream. In a medium-sized saucepan over low heat, scald the milk until tiny bubbles appear around the edges of the surface. Place 1 tablespoon cold water in a cup and sprinkle the gelatin over it. Let soften until needed.
8. In a medium-sized bowl stir together the sugar, flour, and salt. Gradually whisk in the scalded milk. Place in a heavy medium-sized saucepan over moderately low heat and, stirring constantly, cook until the mixture thickens and comes to a simmer. Whisk in the egg yolks and continue cooking and stirring until the mixture comes to a boil. Remove from the heat and stir in the coffee powder and dissolved gelatin until smooth; stir in the
vanilla. Turn into a shallow bowl, cover with plastic wrap or waxed paper placed directly on the surface, and cool just to room temperature.
9. Assemble the roll. Using chilled bowl and beaters, whip the cream until stiff. Give the coffee cream filling a good stir and fold in about one-fourth of the whipped cream to lighten. Turn the lightened coffee filling into the whipped cream and fold together.
10. Carefully unroll the chocolate cake onto a board. Spread all of the coffee cream over it, making it thicker along the side where you will begin to reroll and leaving about 1 inch uncoated along the other long side. Reroll the chocolate cake to enclose the filling. Leave it on the board, seam side down, cover, and chill until set, at least 4 hours or overnight.
Trim the ends and cut into slices. Serve cold.
BANANA JELLY ROLL CAKE
Bananrulltarta
3 eggs
2 dl sugar
1 tbs wheat flour
1/2 dl potato flour/corn starch
1 tsp baking powder
2 tbs cocoa powder
Filling and decoration:
3 dl whipping cream
2 tsp vanilline sugar
3 bananas
chocolate
Beat eggs and sugar porously. Add wheat and potato flour, mixed with baking powder and cocoa. Spread out the batter in a well-buttered roasting pan, 25 x 35 cm, dressed with baking paper. Bake in 250掳C/475掳F for 5 - 8 minutes. Turn the cake up onto a sugared baking paper.
Whip the cream. Cover the cooled cake with thinly sliced bananas and put half the whipped cream, flavored with vanilla, on top of the bananas. Roll it up and spread the rest of the cream on the outside of the cake. Decorate with leaf-thin chocolate pieces or flaked chocolate.Give me roll cake recipes.?
Here's a couple yummy ideas :)
Pumpkin Roll Cake
3/4 cup plus 2 Tbsp. powdered sugar, divided
3/4 cup flour
1-1/2 tsp. pumpkin pie spice
1 tsp. CALUMET Baking Powder
1/4 tsp. salt
3 eggs
1 cup granulated sugar
3/4 cup canned pumpkin
1 cup chopped PLANTERS Walnuts
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1-1/2 cups COOL WHIP or COOL WHIP French Vanilla Whipped Topping, thawed (1/2 of 8-oz. tub)
PREHEAT oven to 375掳F. Grease 15x10x1-inch baking pan. Line with wax paper; grease and flour wax paper. Sprinkle clean towel with 1/4 cup of the powdered sugar.
MIX flour, spice, baking powder and salt; set aside. Beat eggs and sugar in large bowl with electric mixer on high speed until thickened. Add pumpkin; mix well. Add flour mixture; beat just until blended. Spread evenly into prepared pan; sprinkle with walnuts.
BAKE 15 minutes or until top of cake springs back when touched. Immediately invert cake onto towel; remove pan. Carefully peel off paper. Starting at one of the short sides, roll up cake and towel together. Cool completely on wire rack.
BEAT cream cheese and 1/2 cup of the powdered sugar in medium bowl with electric mixer on medium speed until well blended. Add whipped topping; mix well. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake; wrap in plastic wrap. Refrigerate at least 1 hour or until ready to serve. Sprinkle with the remaining 2 Tbsp. powdered sugar just before serving.
Oreo Ice Cream Roll
23 OREO Chocolate Sandwich Cookies, divided
1/2 cup flour
1 tsp. CALUMET Baking Powder
1/2 tsp. salt
3 eggs
3/4 cup sugar
1/2 cup water
1 square BAKER'S Unsweetened Baking Chocolate, melted
1 tsp. vanilla
1/4 cup unsweetened cocoa powder
1 qt. (4 cups) vanilla ice cream, softened
1 cup KRAFT Hot Fudge Microwavable Sundae Topping, warmed
3/4 cup thawed COOL WHIP Whipped Topping
12 large strawberries
PREHEAT oven to 375掳F. Line 15x10x1-inch baking pan with foil; grease foil. Set aside. Finely crush 13 of the cookies; coarsely chop remaining 10 cookies. Set aside. Mix cookie crumbs, the flour, baking powder and salt in small bowl; set aside.
BEAT eggs in large bowl with electric mixer on high speed 5 min. or until very thick and lemon colored. Gradually add sugar, beating on medium speed until well blended. Add flour mixture, water, chocolate and vanilla; beat on low speed just until blended. Spread into prepared pan.
BAKE 12 to 15 min. or until wooden pick inserted in center comes out clean. Sprinkle clean cloth kitchen towel with cocoa. Immediately invert cake onto prepared towel. Gently peel foil from bottom of cake; roll towel with cake from narrow end, jelly-roll fashion. Place, seam-side down, on wire rack; cool completely.
UNROLL cake from towel. Mix ice cream and chopped cookies; spread evenly onto cake to within 1 inch of edges. Re-roll cake. Place, seam-side down, on platter; freeze until firm. Let stand at room temperature 20 min. before cutting into slices to serve. Place one slice on each of 12 dessert plates. Drizzle evenly with the fudge topping. Top each serving with 1 Tbsp. of the whipped topping and 1 of the strawberries. Store leftover cake in freezer.
Yule Log
1 pkg. (2-layer size) yellow cake mix
4 eggs
1 cup plain nonfat yogurt
1/2 cup oil
3 Tbsp. powdered sugar
1/2 cup powdered sugar, sifted
1 container (8 oz.) PHILADELPHIA Cream Cheese Spread
2 squares BAKER'S Semi-Sweet Baking Chocolate, divided
3 Tbsp. MAXWELL HOUSE Instant Coffee
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
PREHEAT oven to 350掳F. Line greased 15x10x1-inch baking pan with parchment or wax paper. Grease and flour paper; set aside. Place cake mix, eggs, yogurt and oil in large bowl; beat with electric mixer on medium speed 1 to 2 min. or until well blended. Spread 3 cups of the batter into prepared baking pan; tap pan gently on counter to remove any air bubbles. Pour remaining batter into 4 to 6 paper-lined medium muffin cups. Bake cake and cupcakes 15 min. or until toothpick inserted in centers comes out clean.
MEANWHILE, place large sheet of parchment paper on top of clean kitchen towel; sprinkle evenly with the 3 Tbsp. powdered sugar. Invert cake onto prepared towel; remove pan and top sheet of parchment paper. Starting at 1 of the short ends, roll up cake with parchment paper and towel. Cool on wire rack 30 min. Remove cupcakes from pan to wire rack; cool completely. Set cupcakes aside for another use.
GRATE enough of the chocolate to measure 1 Tbsp. grated chocolate; set aside. Microwave remaining chocolate in small microwaveable bowl on HIGH 1 min. or until partially melted. Stir until completely melted. Beat the 1/2 cup powdered sugar and the cream cheese spread in small bowl with electric mixer on medium speed until well blended. Stir in melted chocolate.
UNROLL cake; remove paper and towel. Spread cake with cream cheese mixture; roll up. Refrigerate 30 min.; place on serving plate. Stir instant coffee granules into whipped topping; spread over log. Refrigerate at least 2 hours. Cut into 20 (1/2-inch-thick) slices to serve. Sprinkle with reserved grated chocolate.
13 OREO Chocolate Sandwich Cookies, finely crushed (about 1 cup)
3/4 cup sugar
1/2 cup flour
1 tsp. CALUMET Baking Powder
1/2 tsp. salt
1/2 cup water
1 square BAKER'S Unsweetened Baking Chocolate, melted
1 tsp. vanilla
3 eggs, separated
3 Tbsp. unsweetened cocoa powder
3 cups ice cream (any flavor), softened
1-1/2 cups thawed COOL WHIP Whipped Topping, divided
2 strawberries, sliced
PREHEAT oven to 375掳F. Line 15x10x1-inch baking pan with foil, with ends of foil extending over sides of pan. Grease foil; set aside. Mix cookie crumbs, sugar, flour, baking powder and salt; set aside. Mix water, melted chocolate and vanilla; set aside. Beat egg yolks in large bowl with electric mixer on high speed 5 min. or until thick and lemon colored. Gradually add flour mixture alternately with the chocolate mixture, beating until well blended after each addition. Beat egg whites with electric mixer on high speed until stiff peaks form; gently stir into batter. Spread into prepared pan.
BAKE 10 to 12 min. or until toothpick inserted in center comes out clean. Lift cake from pan, using foil handles. Invert cake onto clean cloth towel sprinkled with cocoa; remove foil. Cut cake crosswise into thirds; place 2 of the cake pieces on wire racks to cool. Roll up the remaining cake piece along with the towel, starting at one of the short ends of cake; cool completely.
UNROLL cake and remove towel; spread cake with 1 cup of the ice cream. Re-roll cake; place, seam side down, in center of serving plate. Spread 1 cup of the remaining ice cream onto each of the remaining 2 cake pieces. Wrap 1 of the pieces around the cake roll on the serving plate, with the ice cream layer facing the center cake roll. Repeat with the remaining cake roll, wrapping it around the other side of the center cake roll. Frost side of cake with 1 cup of the whipped topping. Freeze 4 hours or until firm. Remove cake from freezer about 5 minutes before serving to soften slightly. Top with the remaining 1/2 cup whipped topping and strawberries just before serving. Store leftover dessert in freezer.Give me roll cake recipes.?
a lot of a taste.
Strawberry Cream Roll
Submitted by: Eleanor Johnson
Photo by: COLLEGECHEF1 ';Ideal for that special ending to a special luncheon. Decorate this jelly roll with crystallized violets, if desired. A few fresh violet leaves on top also may be used.';
Original recipe yield: 1 jelly roll cake.
Servings:15 (change)
--------------------------------------鈥?br>
INGREDIENTS:
3 eggs
1 cup white sugar
1/3 cup hot water
1 teaspoon vanilla extract
1 cup sifted all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup confectioners' sugar for dusting
1 cup fresh strawberries
1 cup heavy whipping cream
1 teaspoon unflavored gelatin
1 tablespoon white sugar
--------------------------------------鈥?br>
DIRECTIONS:
Preheat oven to 375 degrees F (190 degrees C). Butter a jelly roll pan. Line it with buttered foil or buttered parchment paper.
Beat the eggs until thick and lemon colored. Gradually add 1 cup white sugar, beating constantly. Stir in water and vanilla extract. Fold in flour, baking powder, and salt. Pour batter into tin.
Bake for 15 minutes. It should be springy to the touch, and beginning to shrink away from the sides of the pan.
Lay out a tea towel, and sprinkle it with confectioners' sugar. Turn the jelly roll out on the towel. Take off the paper or foil. Cut away crusty edges. Roll the cake up in the towel, and leave it to cool.
Whip the cream. Add unflavored gelatin and 1 tablespoon sugar. Fold in strawberries. Unroll the cake. Spread with the strawberry cream, and roll up again. Chill. Cover the top with more whipped cream when serving.
Luscious Lemon Angel Roll
--------------------------------------鈥?br>
-----------
Serving Size : 12 servings.
Category : Cakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package angel food cake mix -- 16 ounces
3/4 cup powdered sugar -- divided
1 package cream cheese -- 8 ounces - softened
1 lemon
7 drops yellow food coloring
8 ounces cool whip lite庐 -- thawed, divided
1 jar strawberry ice cream topping -- 12 ounces,
divided
powdered sugar
12 fresh whole strawberries -- for garnish
Ready, set, cook!
Preheat oven to 350F. Line 10';x15 1/2';x1'; baking pan with parchment
or waxed paper. Prepare cake mix according to directions on box;
pour batter over wax paper, spreading evenly. Bake 30-35 minutes or
until top springs back when lightly touched with fingertip. Remove
from oven to cooling rack, keeping in pan. Sprinkle 1/2 cup powdered
sugar over cake. Place a sheet of waxed paper over cake and turn out
onto cooling rack, removing baking pan carefully at once. Roll up
cake in waxed paper as for a jelly roll. Cool completely. Unroll
cake when cool and transfer to cutting surface. Discard waxed paper.
Spread cake with 1/4 cup ice cream topping, pressing lightly.
Combine cream cheese and remaining 1/4 cup powdered sugar; mix well.
Zest whole lemon; juice to yield 1 tablespoon juice. Add zest and
juice to cream cheese mixture; whisk. Add food coloring; mix well.
Fold in 1 cup Cool Whip; gently spread over ice cream topping to
within 1 inch of edge; re-roll. Sprinkle with additional powdered
sugar. Slice; garnish with additional whipped topping, a strawberry
fan, and ice cream topping, if desired.
Nutritional Information: 275 Calories (kcal); 9g Total Fat; (30%
calories from fat); 5g Protein; 43g Carbohydrate; 21mg Cholesterol;
328mg Sodium
Any recipes for icebox cake?
';What a lovely refreshing dessert for those hot summer days.';
Raspberry Icebox Cake
INGREDIENTS:
24 graham crackers, crushed
1/3 cup butter
1/4 cup packed brown sugar
1 (6 ounce) package raspberry flavored gelatin mix
1 cup boiling water
15 ounces frozen raspberries
20 large marshmallows
1/3 cup milk
1 cup heavy whipping cream, whipped
DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C).
Mix graham cracker wafer crumbs, butter and brown sugar until well combined. Set aside 1/4 cup of this mixture for a topping and press the remainder into one 9x13 inch pan.
Bake at 350 degrees F (175 degrees C) for 10 minutes. Set aside to cool.
Dissolve raspberry gelatin in the boiling water and add the frozen raspberries, stirring until melted. Chill until partially set and spread on wafer base.
Melt marshmallows with the milk. When cool, fold in whipped cream and spread on top of raspberry mixture. Sprinkle with remaining crumbs. Chill for 3-4 hours before serving.Any recipes for icebox cake?
CHOCOLATE ICEBOX CAKE
1 pkg. Nabisco Famous Chocolate Wafers
1 carton whipping cream
1/4 c. sugar
1/2 tsp. almond extract
Whip the cream, adding sugar and almond flavoring. Place 6 cookies to cover the bottom of a loaf pan. Cover with whipping cream. Continue layering cookies and whipping cream, ending with cream on top. Cover pan and refrigerate overnight.
This is a yummy one! Also, if you ever want other recipes, check out www.cooks.com. That is where i go to get all of my recipes!Any recipes for icebox cake?
Start w/ a 9 x 13 in. pan. Cover bottom w/ enough graham crackers to cover. Next, layer crackers w/ 2 boxes instant choc pudding. Next, layer about 4 sliced bananas then more graham crackers to cover. Finally, 2 boxes instant vanilla pudding. I like to top it w/ crumbled crackers and more sliced bananas. My Dad used to love my ice box cake.
http://home.ivillage.com/cooking/recipes…
My mother used to make it. You buy the thin chocolater wafers, smother them in whipped cream, line them up in two rows .....YUM
Not sure if it’s considered an “icebox cake”, but I make a rockin’ ice cream cake.
It’s simple to boot: Get a graham cracker pie crust from the store, leave your favorite ice cream (I prefer Haagen-Dazs Choc. Choc. Chip) out on the kitchen counter for about 15 mins or until it can be poured/smoothed into the pie crust, re-freeze it then cover with heavy Cool Whip and return to the freezer until CW is firm. You can also get the mini graham cracker pie crusts (six/pkg) and make little pies. Now I’m hungry- good luck.
what is it?
The chocolate cookie wafers and cool whip. Put a big drop of cool whip in between each cookie and then let it sit overnight so the cookies can get soft. Cut diagonally so it looks good and doesnt fall apart.
1 sponge cake
1/2 lb. butter
1 cup granulated sugar
3 eggs
1 tsp. vanilla
1 pt. whipping cream
1 tbsp. sugar
cherries
cracked nuts
1. cream butter and sugar until smooth.
2. add eggs, beating well after every addition.
3. add vanilla
4. dampen a round, heavy bowl and line with strips of sponge cake, completely covering bottom and sides.
5. pour half the filling in the bowl and lay more strips of cake over same.
6. add rest of filling and agaim cover with strips of cake.
7. fit a plate lightly inside bowl, so that it presses on the mixture (to mould cake) use a weight on top of plate in freezer at least overnight.
8. unmould 1 hour before serving
9. whip 1 pt. cream with a tbsp. sugar and cover cake.
10. decorate with cherries and cracked nuts.
serves 12.
hopes this helps.
Icebox Cake
2 cans sweetened condensed milk
1 (10 1/2 oz) bag mini marshmellows
2 (10 oz) bottles cherries,drained and chopped
1 box light raisins
1 cup chopped pecans
1 cup chopped English walnuts
1 box Graham crackers, crushed
Combine all ingredients.Mix until all ingredients are moist with milk.Spoon and pack into loaf pans.Cover with aluminum foil.Let set in refrigerator for 24 hours before eating.This recipe makes 2 cakes.Will keep in refrigerator 2 to 3 weeks.
Raspberry Icebox Cake
INGREDIENTS:
24 graham crackers, crushed
1/3 cup butter
1/4 cup packed brown sugar
1 (6 ounce) package raspberry flavored gelatin mix
1 cup boiling water
15 ounces frozen raspberries
20 large marshmallows
1/3 cup milk
1 cup heavy whipping cream, whipped
DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C).
Mix graham cracker wafer crumbs, butter and brown sugar until well combined. Set aside 1/4 cup of this mixture for a topping and press the remainder into one 9x13 inch pan.
Bake at 350 degrees F (175 degrees C) for 10 minutes. Set aside to cool.
Dissolve raspberry gelatin in the boiling water and add the frozen raspberries, stirring until melted. Chill until partially set and spread on wafer base.
Melt marshmallows with the milk. When cool, fold in whipped cream and spread on top of raspberry mixture. Sprinkle with remaining crumbs. Chill for 3-4 hours before serving.Any recipes for icebox cake?
CHOCOLATE ICEBOX CAKE
1 pkg. Nabisco Famous Chocolate Wafers
1 carton whipping cream
1/4 c. sugar
1/2 tsp. almond extract
Whip the cream, adding sugar and almond flavoring. Place 6 cookies to cover the bottom of a loaf pan. Cover with whipping cream. Continue layering cookies and whipping cream, ending with cream on top. Cover pan and refrigerate overnight.
This is a yummy one! Also, if you ever want other recipes, check out www.cooks.com. That is where i go to get all of my recipes!Any recipes for icebox cake?
Start w/ a 9 x 13 in. pan. Cover bottom w/ enough graham crackers to cover. Next, layer crackers w/ 2 boxes instant choc pudding. Next, layer about 4 sliced bananas then more graham crackers to cover. Finally, 2 boxes instant vanilla pudding. I like to top it w/ crumbled crackers and more sliced bananas. My Dad used to love my ice box cake.
http://home.ivillage.com/cooking/recipes…
My mother used to make it. You buy the thin chocolater wafers, smother them in whipped cream, line them up in two rows .....YUM
Not sure if it’s considered an “icebox cake”, but I make a rockin’ ice cream cake.
It’s simple to boot: Get a graham cracker pie crust from the store, leave your favorite ice cream (I prefer Haagen-Dazs Choc. Choc. Chip) out on the kitchen counter for about 15 mins or until it can be poured/smoothed into the pie crust, re-freeze it then cover with heavy Cool Whip and return to the freezer until CW is firm. You can also get the mini graham cracker pie crusts (six/pkg) and make little pies. Now I’m hungry- good luck.
what is it?
The chocolate cookie wafers and cool whip. Put a big drop of cool whip in between each cookie and then let it sit overnight so the cookies can get soft. Cut diagonally so it looks good and doesnt fall apart.
1 sponge cake
1/2 lb. butter
1 cup granulated sugar
3 eggs
1 tsp. vanilla
1 pt. whipping cream
1 tbsp. sugar
cherries
cracked nuts
1. cream butter and sugar until smooth.
2. add eggs, beating well after every addition.
3. add vanilla
4. dampen a round, heavy bowl and line with strips of sponge cake, completely covering bottom and sides.
5. pour half the filling in the bowl and lay more strips of cake over same.
6. add rest of filling and agaim cover with strips of cake.
7. fit a plate lightly inside bowl, so that it presses on the mixture (to mould cake) use a weight on top of plate in freezer at least overnight.
8. unmould 1 hour before serving
9. whip 1 pt. cream with a tbsp. sugar and cover cake.
10. decorate with cherries and cracked nuts.
serves 12.
hopes this helps.
Icebox Cake
2 cans sweetened condensed milk
1 (10 1/2 oz) bag mini marshmellows
2 (10 oz) bottles cherries,drained and chopped
1 box light raisins
1 cup chopped pecans
1 cup chopped English walnuts
1 box Graham crackers, crushed
Combine all ingredients.Mix until all ingredients are moist with milk.Spoon and pack into loaf pans.Cover with aluminum foil.Let set in refrigerator for 24 hours before eating.This recipe makes 2 cakes.Will keep in refrigerator 2 to 3 weeks.
Anyone got a YUMMY cake/pie recipes????!!
so does anyone got a good yummy ckae or pie recipe???
with full instructions please!!
i have lotts of parties to go to and one of my hobbies is baking!
So please pour out all your ideas!!
thankx bunches!
~DitaAnyone got a YUMMY cake/pie recipes????!!
1 cup Mint-Chocolate Chips -- Nestles
1 1/4 cups ;water -- divided
2 1/4 cups Flour -- Unbleached
1 teaspoon Salt
1 teaspoon Baking Soda
1/2 teaspoon Baking Powder
1 1/2 cups Brown Sugar -- Firmly Packed
1/2 cup Butter -- Softened
3 Eggs -- Large
-----CHOCOLATE MINT FROSTING-----
1/2 cup Mint-Chocolate Chips -- Nestles
1/4 cup Butter
1 teaspoon Vanilla Extract
1/4 teaspoon Salt
3 cups Confectioners' Sugar
6 tablespoons Milk
CAKE: Preheat oven to 375 degrees F. In a small saucepan, combine mint-chocolate chips and 1/4 cup of water. Cook over medium heat, stirring constantly, until chips are melted and mixture is smooth. Cool 10 minutes.
In medium bowl, combine flour, salt, baking soda, and baking powder; set aside. In a large bowl, combine brown sugar and butter; beat until creamy.
Add eggs, 1 at a time, beating well after each addition. Blend in chocolate mixture. Gradually beat in flour mixture alternately with remaining 1 cup of water.
Pour into 2 greased and floured 9-inch round baking pans.
Bake at 375 degrees F. for 25 to 30 minutes, or until cakes test done. Cool completely on wire racks. Fill and frost with Chocolate Mint Frosting.
CHOCOLATE-MINT FROSTING: Combine over hot (not boiling) water, the mint-chocolate chips and butter. Stir until chips are melted and mixture is smooth. Stir in vanilla extract and salt. Transfer to a large bowl. Gradually beat in the confectioners' sugar alternately with milk; beat until smooth. (if necessary add more milk until desired consistency is reached.)
Anyone got a YUMMY cake/pie recipes????!!
This is a White Almond Sour Cream Cake- It's WONDERFUL. (I halved the recipe so you wouldn't have enough cake for 40 people, LOL. You also don't have to use the almond- I used a yellow cake mix and use butter flavoring in place of the almond and it's GREAT also!
Ingredients
* 1 (18 ounce) box white cake mix (Betty Crocker or Pillsbury)
* 1 cup all-purpose flour
* 1 cup granulated sugar
* 3/4 teaspoon salt
* 1 1/3 cups water
* 1/8 cup vegetable oil
* 1 teaspoon real vanilla
* 1 teaspoon almond extract
* 1 cup sour cream
* 4 large egg whites
Directions
1 Place all dry ingredients in a large mixing bowl and stir together with a wire whisk.
2.Add the remaining ingredients and beat on medium speed for 2 minutes.
3.Pour into greased and floured cake pans, filling each pan a little over half full.
4.Lightly tap cake pans on counter to bring air bubbles to top.
5.Bake in preheated 325掳 F oven until cake tests done.
Here is the very simple recipe:
1 cup sugar
1/2 cup SWEET butter
1 cup flour sifted (though I never sift)
1 teaspoon baking powder
pinch salt
2 eggs
12 purple plums (Italian) halved and pitted ( I also toss them with about a
tablespoon ot sugar and let them sit until the batter is done)
TOPPING: sugar, cinnamon, lemon juice
1. Cream sugar and butter until light. Add flour, baking powder, salt, and eggs
and beat well
2. Spoon batter into spring form pan. ( I spray it with Pam and then dust with
flour)
3. Cover the top with plum halves kin side up. Sprinkle lightly with mixture of
sugar and cinnamon (about a tablespoon or so) Then cut a lemon in half and
squeeze the juice over it
4. Bake at 350 for about an hour (I usually check it after 45-50
mins...sometimes it is done and sometimes it needs the full hour)
oooo! I do it is soooo good and easy!
I just call it a starwberry dessert and i am giving you my instructions so they wont be like out a book perfect or anthing.
ok first you have to make the crust. Its sugar cookie crust! So you can either buy the sugar cookies in the tube and flatten them out into a crust or make it from scratch.(cant tell you how to make it from scratch though!) BAke the cookie crust on 350 for 10 minuets or whatever the directions would say if you were just making the cookies normal!
Then you have to get the strawberry jello and make it by following those directions. Then dont let the jello sit while it is still kinda runny pour it onto the crust.
Then cut up fresh strawberries and pile them onto the runny jello! Then you let it sit in the fridge until the jello sits and WAH BAM!
Yummy strawberry dessert!
ENjoy!
Pre-Baked Apple Pie
Crust
2 1/2 cups all-purpose flour
4 tsp. sugar
1/4 tsp. salt
14 Tbsp. (1 stick %26amp; 6 Tbsp.) cold butter, cubed
1 large egg, lightly beaten with 2 Tbsp. cold water
Filling
2 Tbsp. freshly squeezed lemon juice
3 lbs baking apples
2/3 cup sugar, plus more for sprinkling on top
1/4 cup unsalted butter
1/4 tsp. cinnamon
1/2 tsp. nutmeg
1 large egg, lightly beaten
The Crust
Make the dough by hand. In a medium bowl, whisk together the flour, sugar, and salt. Using your fingers, work the butter into the dry ingredients until it resembles yellow corn meal mixed with bean sized bits of butter. (If the flour/butter mixture gets warm, refrigerate it for 10 minutes before proceeding.) Add the egg and stir the dough together with a fork or by hand in the bowl. If the dough is dry, sprinkle up to a tablespoon more of cold water over the mixture.
Make the dough in a food processor. With the machine fitted with the metal blade, pulse the flour, sugar, and salt until combined. Add the butter and pulse until it resembles yellow corn meal mixed with bean size bits of butter, about 10 times. Add the egg and pulse 1 to 2 times; don't let the dough form into a ball in the machine. (If the dough is very dry add up to a tablespoon more of cold water.) Remove the bowl from the machine, remove the blade, and bring the dough together by hand.
Form the dough into a disk, wrap in plastic wrap and refrigerate until thoroughly chilled, at least 1 hour.
The Filling
Put the lemon juice in a medium bowl. Peel, halve, and core the apples. Cut each half into 4 wedges. Toss the apple with the lemon juice. Add the sugar and toss to combine evenly.
In a large skillet, melt the butter over medium-high heat. Add the apples, and cook, stirring, until the sugar dissolves and the mixture begins to simmer, about 2 minutes. Cover, reduce heat to medium-low, and cook until the apples soften and release most of their juices, about 7 minutes.
Strain the apples in a colander over a medium bowl to catch all the juice. Shake the colander to get as much liquid as possible. Return the juices to the skillet, and simmer over medium heat until thickened and lightly caramelized, about 10 minutes.
In a medium bowl, toss the apples with the reduced juice and spices. Set aside to cool completely. (This filling can be made up to 2 days ahead and refrigerated or frozen for up to 6 months.)
Cut the dough in half. On a lightly floured surface, roll each half of dough into a disc about 11 to 12 inches wide. Layer the dough between pieces of parchment or wax paper on a baking sheet, and refrigerate for at least 10 minutes.
Place a rack in the lower third of the oven and preheat the oven to 375藲 F.
Line the bottom of a 9-inch pie pan with one of the discs of dough, and trim it so it lays about 1/2 inch beyond the edge of the pan. Put the apple filling in the pan and mound it slightly in the center. Brush the top edges of the dough with the egg. Place the second disc of dough over the top. Fold the top layer of dough under the edge of the bottom layer and press the edges together to form a seal. Flute the edge as desired. Brush the surface of the dough with egg and then sprinkle with sugar. Pierce the top of the dough in several places to allow steam to escape while baking. Refrigerate for at least 15 minutes.
Bake the pie on a baking sheet until the crust is golden, about 50 minutes.
This is a French recipe I got from a friend. It is called an Almond Pie. It is not a pie, in fact I have no idea what to call it. Here goes.
CRUST: 130 grams flour, 100 grams Sugar, 100 grams melted butter, 2 eggs and a small spoon of baking soda.
MIX everything and spread in a pan or mold. Bake in 350f oven until is starts to color. While it is baking make the almond preparation.
ALMOND MIX: In a pan, melt 100grams of butter. Add 100 grams sugar, 125 grams of sliced almonds, 5 spoons of milk. Mix all this together until having a thick texture (about 6-7min) or until the sugar has melted.
Take the crust out of the oven and spread the almond mix on it. Return it to the oven until the almonds caramelize on the top.
That is just the way I got it. It is great. I added a little almond flavoring the second time I made it. It got raves everywhere I took it. Works for brunch too.
I don't have a cake recipe but I have a to-die-for icing recipe.
put one pint of heavy cream in bowl and mix for a minute or two then add two tablespoons of sugar. keep mixing until close to being whipped cream. Add one box of french vanilla pudding mix to it and beat some more. It will get thick fast now and is ready. Just add some more cream or even a little milk to make it spreadable. YOU WILL LOVE THIS! I have to stop myself from eating it with a spoon-forget the cake!!!
here is one called french coconut pie that makes 4 pies,, 10 eggs ,,cup and half whole buttermilk,,,halfcup butter,,,,2caps vanilla flavoring,,,14oz coconut flakes,,,small(5lb?) bag of sugar minus cup and 1 half,,4 frozen pie shells,,mix all but coconut at med speed until well blended,fold in coconut ,,pour into pie shells and bake at 350 degrees until well gold brown and let cool
funfetti cakes
with vanilla frosting
Yea, hair pie:)
I got one for Key Lime Pie
be a shef
with full instructions please!!
i have lotts of parties to go to and one of my hobbies is baking!
So please pour out all your ideas!!
thankx bunches!
~DitaAnyone got a YUMMY cake/pie recipes????!!
1 cup Mint-Chocolate Chips -- Nestles
1 1/4 cups ;water -- divided
2 1/4 cups Flour -- Unbleached
1 teaspoon Salt
1 teaspoon Baking Soda
1/2 teaspoon Baking Powder
1 1/2 cups Brown Sugar -- Firmly Packed
1/2 cup Butter -- Softened
3 Eggs -- Large
-----CHOCOLATE MINT FROSTING-----
1/2 cup Mint-Chocolate Chips -- Nestles
1/4 cup Butter
1 teaspoon Vanilla Extract
1/4 teaspoon Salt
3 cups Confectioners' Sugar
6 tablespoons Milk
CAKE: Preheat oven to 375 degrees F. In a small saucepan, combine mint-chocolate chips and 1/4 cup of water. Cook over medium heat, stirring constantly, until chips are melted and mixture is smooth. Cool 10 minutes.
In medium bowl, combine flour, salt, baking soda, and baking powder; set aside. In a large bowl, combine brown sugar and butter; beat until creamy.
Add eggs, 1 at a time, beating well after each addition. Blend in chocolate mixture. Gradually beat in flour mixture alternately with remaining 1 cup of water.
Pour into 2 greased and floured 9-inch round baking pans.
Bake at 375 degrees F. for 25 to 30 minutes, or until cakes test done. Cool completely on wire racks. Fill and frost with Chocolate Mint Frosting.
CHOCOLATE-MINT FROSTING: Combine over hot (not boiling) water, the mint-chocolate chips and butter. Stir until chips are melted and mixture is smooth. Stir in vanilla extract and salt. Transfer to a large bowl. Gradually beat in the confectioners' sugar alternately with milk; beat until smooth. (if necessary add more milk until desired consistency is reached.)
Anyone got a YUMMY cake/pie recipes????!!
This is a White Almond Sour Cream Cake- It's WONDERFUL. (I halved the recipe so you wouldn't have enough cake for 40 people, LOL. You also don't have to use the almond- I used a yellow cake mix and use butter flavoring in place of the almond and it's GREAT also!
Ingredients
* 1 (18 ounce) box white cake mix (Betty Crocker or Pillsbury)
* 1 cup all-purpose flour
* 1 cup granulated sugar
* 3/4 teaspoon salt
* 1 1/3 cups water
* 1/8 cup vegetable oil
* 1 teaspoon real vanilla
* 1 teaspoon almond extract
* 1 cup sour cream
* 4 large egg whites
Directions
1 Place all dry ingredients in a large mixing bowl and stir together with a wire whisk.
2.Add the remaining ingredients and beat on medium speed for 2 minutes.
3.Pour into greased and floured cake pans, filling each pan a little over half full.
4.Lightly tap cake pans on counter to bring air bubbles to top.
5.Bake in preheated 325掳 F oven until cake tests done.
Here is the very simple recipe:
1 cup sugar
1/2 cup SWEET butter
1 cup flour sifted (though I never sift)
1 teaspoon baking powder
pinch salt
2 eggs
12 purple plums (Italian) halved and pitted ( I also toss them with about a
tablespoon ot sugar and let them sit until the batter is done)
TOPPING: sugar, cinnamon, lemon juice
1. Cream sugar and butter until light. Add flour, baking powder, salt, and eggs
and beat well
2. Spoon batter into spring form pan. ( I spray it with Pam and then dust with
flour)
3. Cover the top with plum halves kin side up. Sprinkle lightly with mixture of
sugar and cinnamon (about a tablespoon or so) Then cut a lemon in half and
squeeze the juice over it
4. Bake at 350 for about an hour (I usually check it after 45-50
mins...sometimes it is done and sometimes it needs the full hour)
oooo! I do it is soooo good and easy!
I just call it a starwberry dessert and i am giving you my instructions so they wont be like out a book perfect or anthing.
ok first you have to make the crust. Its sugar cookie crust! So you can either buy the sugar cookies in the tube and flatten them out into a crust or make it from scratch.(cant tell you how to make it from scratch though!) BAke the cookie crust on 350 for 10 minuets or whatever the directions would say if you were just making the cookies normal!
Then you have to get the strawberry jello and make it by following those directions. Then dont let the jello sit while it is still kinda runny pour it onto the crust.
Then cut up fresh strawberries and pile them onto the runny jello! Then you let it sit in the fridge until the jello sits and WAH BAM!
Yummy strawberry dessert!
ENjoy!
Pre-Baked Apple Pie
Crust
2 1/2 cups all-purpose flour
4 tsp. sugar
1/4 tsp. salt
14 Tbsp. (1 stick %26amp; 6 Tbsp.) cold butter, cubed
1 large egg, lightly beaten with 2 Tbsp. cold water
Filling
2 Tbsp. freshly squeezed lemon juice
3 lbs baking apples
2/3 cup sugar, plus more for sprinkling on top
1/4 cup unsalted butter
1/4 tsp. cinnamon
1/2 tsp. nutmeg
1 large egg, lightly beaten
The Crust
Make the dough by hand. In a medium bowl, whisk together the flour, sugar, and salt. Using your fingers, work the butter into the dry ingredients until it resembles yellow corn meal mixed with bean sized bits of butter. (If the flour/butter mixture gets warm, refrigerate it for 10 minutes before proceeding.) Add the egg and stir the dough together with a fork or by hand in the bowl. If the dough is dry, sprinkle up to a tablespoon more of cold water over the mixture.
Make the dough in a food processor. With the machine fitted with the metal blade, pulse the flour, sugar, and salt until combined. Add the butter and pulse until it resembles yellow corn meal mixed with bean size bits of butter, about 10 times. Add the egg and pulse 1 to 2 times; don't let the dough form into a ball in the machine. (If the dough is very dry add up to a tablespoon more of cold water.) Remove the bowl from the machine, remove the blade, and bring the dough together by hand.
Form the dough into a disk, wrap in plastic wrap and refrigerate until thoroughly chilled, at least 1 hour.
The Filling
Put the lemon juice in a medium bowl. Peel, halve, and core the apples. Cut each half into 4 wedges. Toss the apple with the lemon juice. Add the sugar and toss to combine evenly.
In a large skillet, melt the butter over medium-high heat. Add the apples, and cook, stirring, until the sugar dissolves and the mixture begins to simmer, about 2 minutes. Cover, reduce heat to medium-low, and cook until the apples soften and release most of their juices, about 7 minutes.
Strain the apples in a colander over a medium bowl to catch all the juice. Shake the colander to get as much liquid as possible. Return the juices to the skillet, and simmer over medium heat until thickened and lightly caramelized, about 10 minutes.
In a medium bowl, toss the apples with the reduced juice and spices. Set aside to cool completely. (This filling can be made up to 2 days ahead and refrigerated or frozen for up to 6 months.)
Cut the dough in half. On a lightly floured surface, roll each half of dough into a disc about 11 to 12 inches wide. Layer the dough between pieces of parchment or wax paper on a baking sheet, and refrigerate for at least 10 minutes.
Place a rack in the lower third of the oven and preheat the oven to 375藲 F.
Line the bottom of a 9-inch pie pan with one of the discs of dough, and trim it so it lays about 1/2 inch beyond the edge of the pan. Put the apple filling in the pan and mound it slightly in the center. Brush the top edges of the dough with the egg. Place the second disc of dough over the top. Fold the top layer of dough under the edge of the bottom layer and press the edges together to form a seal. Flute the edge as desired. Brush the surface of the dough with egg and then sprinkle with sugar. Pierce the top of the dough in several places to allow steam to escape while baking. Refrigerate for at least 15 minutes.
Bake the pie on a baking sheet until the crust is golden, about 50 minutes.
This is a French recipe I got from a friend. It is called an Almond Pie. It is not a pie, in fact I have no idea what to call it. Here goes.
CRUST: 130 grams flour, 100 grams Sugar, 100 grams melted butter, 2 eggs and a small spoon of baking soda.
MIX everything and spread in a pan or mold. Bake in 350f oven until is starts to color. While it is baking make the almond preparation.
ALMOND MIX: In a pan, melt 100grams of butter. Add 100 grams sugar, 125 grams of sliced almonds, 5 spoons of milk. Mix all this together until having a thick texture (about 6-7min) or until the sugar has melted.
Take the crust out of the oven and spread the almond mix on it. Return it to the oven until the almonds caramelize on the top.
That is just the way I got it. It is great. I added a little almond flavoring the second time I made it. It got raves everywhere I took it. Works for brunch too.
I don't have a cake recipe but I have a to-die-for icing recipe.
put one pint of heavy cream in bowl and mix for a minute or two then add two tablespoons of sugar. keep mixing until close to being whipped cream. Add one box of french vanilla pudding mix to it and beat some more. It will get thick fast now and is ready. Just add some more cream or even a little milk to make it spreadable. YOU WILL LOVE THIS! I have to stop myself from eating it with a spoon-forget the cake!!!
here is one called french coconut pie that makes 4 pies,, 10 eggs ,,cup and half whole buttermilk,,,halfcup butter,,,,2caps vanilla flavoring,,,14oz coconut flakes,,,small(5lb?) bag of sugar minus cup and 1 half,,4 frozen pie shells,,mix all but coconut at med speed until well blended,fold in coconut ,,pour into pie shells and bake at 350 degrees until well gold brown and let cool
funfetti cakes
with vanilla frosting
Yea, hair pie:)
I got one for Key Lime Pie
be a shef
Ice cream cake recipes??
does anyone kno any yummy ice cream cake recipes cuz my cuzins in reno luv ice cream cakes and i wanted to make 1 4 them wen i went......
thanks...............Ice cream cake recipes??
Chocolate Ice Cream Cake
Ingredients:
2 eggs, separated
1-1/2 cups sugar, divided
1-1/4 cups all-purpose flour
1/2 cup HERSHEY'S Cocoa
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup vegetable oil
1 cup buttermilk or sour milk*
ICE CREAM LAYERS(recipe follows)
3/4 cup sweetened whipped cream or non-dairy whipped topping
1/2 cup fresh fruit, sliced
CHOCOLATE CREAM ROSETTES(recipe follows, optional)
Directions:
1. Heat oven to 350掳F. Grease and flour three 9-inch round baking pans. (If only 2 pans are available, reserve one-third of batter in refrigerator while first 2 layers are baking.)
2. Beat egg whites in small bowl until foamy; gradually add 1/2 cup sugar, beating until stiff peaks form. Stir together flour, remaining 1 cup sugar, cocoa, baking soda and salt in large bowl. Add oil, buttermilk and egg yolks; beat until smooth. Gently fold egg white mixture into batter. Pour about 1-2/3 cups batter into each prepared pan.
3. Bake 18 to 20 minutes or until cake springs back when touched lightly in center. Cool 5 minutes; remove from pans to wire racks. (Bake remaining layer, if necessary.) Cool completely.
4. Wrap each layer separately in foil; freeze several hours or several days in advance of serving. Prepare ICE CREAM LAYERS. Remove cake and ICE CREAM LAYERS from freezer; peel off foil. On serving plate, alternately layer cake and ice cream layers, beginning and ending with cake. Wrap tightly; return to freezer. Just before serving, frost top of cake with whipped cream. Arrange fruit in decorative design on top; pipe on CHOCOLATE ROSETTES, if desired. 10 to 12 servings.
ICE CREAM LAYERS: Line two 9-inch round layer pans with foil; working quickly, evenly spread 1/2 gallon of your favorite flavor slightly softened ice cream into prepared pans. Cover tightly; freeze until firm.
CHOCOLATE CREAM ROSETTES: In small mixer bowl, stir together 1/4 cup sugar and 2 tablespoons HERSHEY'S Cocoa. Stir in 1/2 cup cold whipping cream and 1/2 teaspoon vanilla extract. Beat until stiff; spoon into decorating bag fitted with large rosette tip.
* To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup.
Dairy Queen Ice Cream Cake
Butter the cake pan of your choice, then press wax paper over the bottom of the pan.
If using Dairy Queen ice cream, spread it in the bottom of the pan. If you are using any other ice cream, allow it to soften, then spread on the bottom of pan until the pan is almost half full. Sprinkle with crushed Oreo cookies, then spoon hot fudge sauce (at room temperature) over the top of this. Set in freezer until frozen.
Remove from freezer and add second layer of ice cream. Smooth it evenly with the top of the cake pan. Return to the freezer and freeze until very hard.
Remove from freezer and frost with a mixture of equal parts ice cream and thawed frozen whipped topping beaten together. Return to freezer until serving time
baskin robbins
1 box (2-layer size) white cake mix (see note)
1-1/4 cups water
1/3 cup vegetable oil
3 eggs or egg whites
1/2 -gallon box pralines and cream ice cream (see note)
4 cups (2 pints) vanilla ice cream
1 tub (12 oz.) white frosting *
Colored frosting for decorating (optional)
Make your cake following the directions on the box. If you are making the
white cake you will likely blend the cake mix with water, oil and 3 eggs.
Pour the batter into a greased 9- by 13-inch baking pan and bake at 350
degrees for 30 to 35 minutes. This will make a thin cake for the bottom
layer. When cake is done, let it cool to room temperature. When the cake has
cooled, carefully remove it from the pan and place it on a wax paper-covered
cookie sheet, platter or tray that will fit into your freezer.
Use a sharp serrated knife (a bread knife works great) to slice the ice
cream lengthwise through the middle, box and all, so that you have two
2-inch-thick sheets of ice cream. Peel the cardboard off the ice cream and
lay the halves next to each other on the cake. Slice the edges of the cake
all the way around so that the cake is the same size as the ice cream on
top. Work quickly so that the ice cream doesn't melt. When the cake has been
trimmed, place it into the freezer for an hour or two.
When you are ready to frost the cake, take the two pints (4 cups) of vanilla
ice cream out of the freezer for 20 to 30 minutes to soften. Stir the ice
cream so that it is smooth, like frosting. Dip a spatula in warm water then
use it to coat the cake with ice cream. Cover the entire surface thoroughly
so that you cannot see any of the cake or ice cream underneath. Pop the cake
into the freezer for an hour or so to set up. When the cake has set, fill a
pastry bag (with a fancy tip) with white frosting to decorate all around the
top edge of the cake. Also decorate around the bottom of the cake. Use
colored frosting and different tips to add inspired artistic flair and
writing on the cake, as needed. Cover the cake with plastic wrap and keep it
in your freezer until party time.
When you are ready to serve the cake, leave it out for 10 minutes before
slicing. Cut the cake with a sharp knife that has been held under hot water.
Serves 16 to 20.
Note: Use any flavor cake mix, following the directions on the box for
making the cake in a 9-by-13-inch baking pan. You can also use any flavor of
ice cream. Just be sure to get it in a box
Ice Cream Cake
Prep Time: 20 Minutes
Cook Time: 30 Minutes
Ready In: 3 Hours
Yields: 18 servings
';It's cake and ice cream in two lovely cold layers, yummy friendly fun!';
INGREDIENTS:
1 (18.25 ounce) package
chocolate cake mix 1/2 gallon chocolate ice cream,
softened
DIRECTIONS:
1. Prepare cake according to package directions; bake in a 9x13 inch baking dish and cool completely.
2. Use ice cream that comes in a rectangular carton. Remove the carton and, using a piece of string or dental floss, cut the ice cream in half lengthwise (long side to long side) and place the two layers side by side on a piece of waxed paper.
3. Place the cooled cake over the ice cream. Trim the cake and ice cream so that the edges match.
4. Place a board or serving platter over the cake, hold onto the waxed paper and board, and flip the ice cream cake over. Remove the waxed paper and smooth out the seam between the ice cream slabs.
5. Cover with waxed paper and freeze until very firm. Decorate as desiredIce cream cake recipes??
There is a recipe blog I really like at
http://allsecretrecipes.blogspot.com
They have a recipe I tried for my family called Super Cooling Sherbet Slices. It's a neat sherbet ';cake'; that looks just like watermelon -- I made the ';rainbow'; version for my daughter's party and she loved it!
It's a little lighter than ice cream cake, and really looks festive when you serve it.
Good luck! Enjoy your dessert!
My son used to hate cake, so I made ice cream cake for every birthday for years.
Soften: 1 gallon coffee ice cream, 1 gallon chocolate ice cream
In a 9x13 pan, spread a mixture of crushed oreo cookies.
Spoon the coffee ice cream on top and spread to cover.
Layer on some hot fudge sauce, to cover most of the ice cream.
Add another layer of crushed cookies, and then spread on the chocolate ice cream.
Spread on more hot fudge sauce.
Cover with cool whip or whipped cream.
Freeze the whole thing and take out about an hour before serving.
Ice Cream Cake
Shared with Recipe Goldmine by Traci Medders
1 (12 ounce) container Cool Whip
1/2 gallon chocolate or vanilla ice cream
1 package Oreo cookies
2 jars hot caramel or hot fudge
Crush cookies in bottom of 13 x 9-inch cake pan.
Melt ice cream; pour over cookies. Put in freezer until hard (overnight).
The next day melt caramel or fudge. Pour over ice cream. Freeze until frozen.
Spread Cool Whip over the top. Serve and enjoy.
Take a loaf angel food cake and cut horizontiallytwice so there are 3 equal layers. Spread favorite ice cream between layers, frost with Cool Whip , freeze. Slice vertically and add favorite topping, fudge, fresh fruit, nuts or whatever. Especially good with cherry nut ice cream on one layer and a pecan fudge on the other. The layers of ice cream should be about an inch thick. Enjoy!!!!
thanks...............Ice cream cake recipes??
Chocolate Ice Cream Cake
Ingredients:
2 eggs, separated
1-1/2 cups sugar, divided
1-1/4 cups all-purpose flour
1/2 cup HERSHEY'S Cocoa
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup vegetable oil
1 cup buttermilk or sour milk*
ICE CREAM LAYERS(recipe follows)
3/4 cup sweetened whipped cream or non-dairy whipped topping
1/2 cup fresh fruit, sliced
CHOCOLATE CREAM ROSETTES(recipe follows, optional)
Directions:
1. Heat oven to 350掳F. Grease and flour three 9-inch round baking pans. (If only 2 pans are available, reserve one-third of batter in refrigerator while first 2 layers are baking.)
2. Beat egg whites in small bowl until foamy; gradually add 1/2 cup sugar, beating until stiff peaks form. Stir together flour, remaining 1 cup sugar, cocoa, baking soda and salt in large bowl. Add oil, buttermilk and egg yolks; beat until smooth. Gently fold egg white mixture into batter. Pour about 1-2/3 cups batter into each prepared pan.
3. Bake 18 to 20 minutes or until cake springs back when touched lightly in center. Cool 5 minutes; remove from pans to wire racks. (Bake remaining layer, if necessary.) Cool completely.
4. Wrap each layer separately in foil; freeze several hours or several days in advance of serving. Prepare ICE CREAM LAYERS. Remove cake and ICE CREAM LAYERS from freezer; peel off foil. On serving plate, alternately layer cake and ice cream layers, beginning and ending with cake. Wrap tightly; return to freezer. Just before serving, frost top of cake with whipped cream. Arrange fruit in decorative design on top; pipe on CHOCOLATE ROSETTES, if desired. 10 to 12 servings.
ICE CREAM LAYERS: Line two 9-inch round layer pans with foil; working quickly, evenly spread 1/2 gallon of your favorite flavor slightly softened ice cream into prepared pans. Cover tightly; freeze until firm.
CHOCOLATE CREAM ROSETTES: In small mixer bowl, stir together 1/4 cup sugar and 2 tablespoons HERSHEY'S Cocoa. Stir in 1/2 cup cold whipping cream and 1/2 teaspoon vanilla extract. Beat until stiff; spoon into decorating bag fitted with large rosette tip.
* To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup.
Dairy Queen Ice Cream Cake
Butter the cake pan of your choice, then press wax paper over the bottom of the pan.
If using Dairy Queen ice cream, spread it in the bottom of the pan. If you are using any other ice cream, allow it to soften, then spread on the bottom of pan until the pan is almost half full. Sprinkle with crushed Oreo cookies, then spoon hot fudge sauce (at room temperature) over the top of this. Set in freezer until frozen.
Remove from freezer and add second layer of ice cream. Smooth it evenly with the top of the cake pan. Return to the freezer and freeze until very hard.
Remove from freezer and frost with a mixture of equal parts ice cream and thawed frozen whipped topping beaten together. Return to freezer until serving time
baskin robbins
1 box (2-layer size) white cake mix (see note)
1-1/4 cups water
1/3 cup vegetable oil
3 eggs or egg whites
1/2 -gallon box pralines and cream ice cream (see note)
4 cups (2 pints) vanilla ice cream
1 tub (12 oz.) white frosting *
Colored frosting for decorating (optional)
Make your cake following the directions on the box. If you are making the
white cake you will likely blend the cake mix with water, oil and 3 eggs.
Pour the batter into a greased 9- by 13-inch baking pan and bake at 350
degrees for 30 to 35 minutes. This will make a thin cake for the bottom
layer. When cake is done, let it cool to room temperature. When the cake has
cooled, carefully remove it from the pan and place it on a wax paper-covered
cookie sheet, platter or tray that will fit into your freezer.
Use a sharp serrated knife (a bread knife works great) to slice the ice
cream lengthwise through the middle, box and all, so that you have two
2-inch-thick sheets of ice cream. Peel the cardboard off the ice cream and
lay the halves next to each other on the cake. Slice the edges of the cake
all the way around so that the cake is the same size as the ice cream on
top. Work quickly so that the ice cream doesn't melt. When the cake has been
trimmed, place it into the freezer for an hour or two.
When you are ready to frost the cake, take the two pints (4 cups) of vanilla
ice cream out of the freezer for 20 to 30 minutes to soften. Stir the ice
cream so that it is smooth, like frosting. Dip a spatula in warm water then
use it to coat the cake with ice cream. Cover the entire surface thoroughly
so that you cannot see any of the cake or ice cream underneath. Pop the cake
into the freezer for an hour or so to set up. When the cake has set, fill a
pastry bag (with a fancy tip) with white frosting to decorate all around the
top edge of the cake. Also decorate around the bottom of the cake. Use
colored frosting and different tips to add inspired artistic flair and
writing on the cake, as needed. Cover the cake with plastic wrap and keep it
in your freezer until party time.
When you are ready to serve the cake, leave it out for 10 minutes before
slicing. Cut the cake with a sharp knife that has been held under hot water.
Serves 16 to 20.
Note: Use any flavor cake mix, following the directions on the box for
making the cake in a 9-by-13-inch baking pan. You can also use any flavor of
ice cream. Just be sure to get it in a box
Ice Cream Cake
Prep Time: 20 Minutes
Cook Time: 30 Minutes
Ready In: 3 Hours
Yields: 18 servings
';It's cake and ice cream in two lovely cold layers, yummy friendly fun!';
INGREDIENTS:
1 (18.25 ounce) package
chocolate cake mix 1/2 gallon chocolate ice cream,
softened
DIRECTIONS:
1. Prepare cake according to package directions; bake in a 9x13 inch baking dish and cool completely.
2. Use ice cream that comes in a rectangular carton. Remove the carton and, using a piece of string or dental floss, cut the ice cream in half lengthwise (long side to long side) and place the two layers side by side on a piece of waxed paper.
3. Place the cooled cake over the ice cream. Trim the cake and ice cream so that the edges match.
4. Place a board or serving platter over the cake, hold onto the waxed paper and board, and flip the ice cream cake over. Remove the waxed paper and smooth out the seam between the ice cream slabs.
5. Cover with waxed paper and freeze until very firm. Decorate as desiredIce cream cake recipes??
There is a recipe blog I really like at
http://allsecretrecipes.blogspot.com
They have a recipe I tried for my family called Super Cooling Sherbet Slices. It's a neat sherbet ';cake'; that looks just like watermelon -- I made the ';rainbow'; version for my daughter's party and she loved it!
It's a little lighter than ice cream cake, and really looks festive when you serve it.
Good luck! Enjoy your dessert!
My son used to hate cake, so I made ice cream cake for every birthday for years.
Soften: 1 gallon coffee ice cream, 1 gallon chocolate ice cream
In a 9x13 pan, spread a mixture of crushed oreo cookies.
Spoon the coffee ice cream on top and spread to cover.
Layer on some hot fudge sauce, to cover most of the ice cream.
Add another layer of crushed cookies, and then spread on the chocolate ice cream.
Spread on more hot fudge sauce.
Cover with cool whip or whipped cream.
Freeze the whole thing and take out about an hour before serving.
Ice Cream Cake
Shared with Recipe Goldmine by Traci Medders
1 (12 ounce) container Cool Whip
1/2 gallon chocolate or vanilla ice cream
1 package Oreo cookies
2 jars hot caramel or hot fudge
Crush cookies in bottom of 13 x 9-inch cake pan.
Melt ice cream; pour over cookies. Put in freezer until hard (overnight).
The next day melt caramel or fudge. Pour over ice cream. Freeze until frozen.
Spread Cool Whip over the top. Serve and enjoy.
Take a loaf angel food cake and cut horizontiallytwice so there are 3 equal layers. Spread favorite ice cream between layers, frost with Cool Whip , freeze. Slice vertically and add favorite topping, fudge, fresh fruit, nuts or whatever. Especially good with cherry nut ice cream on one layer and a pecan fudge on the other. The layers of ice cream should be about an inch thick. Enjoy!!!!
Have any good vanilla cake recipes???
And also frosting ideas to go on the cake! :)
THANK U!Have any good vanilla cake recipes???
Vanilla Cake with homemade frosting:
1/2 c. butter
1 c. sugar
1 tsp. vanilla
2 eggs
1 1/4 c. flour
1 tsp. baking powder
Mix butter and sugar. Add vanilla and eggs; mix well. Add flour and baking powder; mix well. Bake in 350 degree oven approximately 25 minutes (8x8 pan).
To change flavor of basic cake:
Add:
3 tablespoons cocoa or
1 teaspoons cinnamon and 2 cups apples, chopped or
1/2 cup black walnuts or
1/4 cup butter, 1/2 cup brown sugar and 1 cup crushed pineapple mixed together in bottom of pan.
Cream Cheese Frosting
One 6 ounce package cream cheese
2 teaspoons vanilla
1/2 cup butter
4 cups powdered sugar (sifted)
Beat together cream cheese, vanilla, and butter until fluffy. Slowly add powdered sugar 1/2 cup at a time until the frosting is the right thickness to spread on cake. Keep in the refrigerator until serving.
The ';tangy'; cream cheese frosting flavor is a real hit on top of all kinds of cakes.Have any good vanilla cake recipes???
Take a standard yellow cake mix with pudding added and add 1 1/2 tsp cinnamon and 1 T vanilla. Bake according to package directions. Instead of a traditional frosting, make a streusal out of flour, butter, brown sugar, and candied pecans to place on your batter. After it cooks, make a cream cheese glaze, if you want, and pour over the top. This cake is yummy!
I dont have any vanilla cake recipes but for frosting, if you want chocolate melyt a couple table sppons of butter in a mixer add a third a cup of cocoa, then whip it, add alternating, a box of powdered sugar and a third a cup of milk, if to thin add more powdered sugar if to thick add more milk and keep refrigerated until use. Or make a meruinge frosting, whip 2-3 egg whites with a teaspoon of cream of tarter over a double boiler, add sugar until desired sweetness. add a teasppon of vanilla. Whip until thick and shiny
Raspberry Laced Vanilla Cake
1 (18.25 ounce) box white cake mix without pudding
1 cup red raspberry preserves, divided
1 box confectioners' sugar
2 cups margarine, softened
2 egg yolks
1/4 cup raspberry Schnapps liqueur
1 teaspoon vanilla extract
Preheat oven to 350 degrees F. Grease and flour 2 (9-inch) round cake pans.
Prepare white cake mix according to box directions, saving the egg yolks for icing. Cool 10 minutes; remove from pans and cool completely.
Prepare icing. At low speed of electric mixer, beat confectioners' sugar and margarine until blended. Beat on high speed until light and fluffy. On medium speed, gradually beat in egg yolks, raspberry liqueur and vanilla extract until smooth.
Assemble the cake. With a serrated knife, cut each cake layer horizontally in half. Place bottom half of one layer, cut side up, on cake plate. Spread with 1/2 cup raspberry preserves. Top with top half of cake layer; spread with frosting. Repeat layering, ending with frosting. Repeat layering, ending with cake layer. With knife, spread remaining icing on sides and top of cake. Refrigerate if not serving immediately.
Yields 20 servings.
THANK U!Have any good vanilla cake recipes???
Vanilla Cake with homemade frosting:
1/2 c. butter
1 c. sugar
1 tsp. vanilla
2 eggs
1 1/4 c. flour
1 tsp. baking powder
Mix butter and sugar. Add vanilla and eggs; mix well. Add flour and baking powder; mix well. Bake in 350 degree oven approximately 25 minutes (8x8 pan).
To change flavor of basic cake:
Add:
3 tablespoons cocoa or
1 teaspoons cinnamon and 2 cups apples, chopped or
1/2 cup black walnuts or
1/4 cup butter, 1/2 cup brown sugar and 1 cup crushed pineapple mixed together in bottom of pan.
Cream Cheese Frosting
One 6 ounce package cream cheese
2 teaspoons vanilla
1/2 cup butter
4 cups powdered sugar (sifted)
Beat together cream cheese, vanilla, and butter until fluffy. Slowly add powdered sugar 1/2 cup at a time until the frosting is the right thickness to spread on cake. Keep in the refrigerator until serving.
The ';tangy'; cream cheese frosting flavor is a real hit on top of all kinds of cakes.Have any good vanilla cake recipes???
Take a standard yellow cake mix with pudding added and add 1 1/2 tsp cinnamon and 1 T vanilla. Bake according to package directions. Instead of a traditional frosting, make a streusal out of flour, butter, brown sugar, and candied pecans to place on your batter. After it cooks, make a cream cheese glaze, if you want, and pour over the top. This cake is yummy!
I dont have any vanilla cake recipes but for frosting, if you want chocolate melyt a couple table sppons of butter in a mixer add a third a cup of cocoa, then whip it, add alternating, a box of powdered sugar and a third a cup of milk, if to thin add more powdered sugar if to thick add more milk and keep refrigerated until use. Or make a meruinge frosting, whip 2-3 egg whites with a teaspoon of cream of tarter over a double boiler, add sugar until desired sweetness. add a teasppon of vanilla. Whip until thick and shiny
Raspberry Laced Vanilla Cake
1 (18.25 ounce) box white cake mix without pudding
1 cup red raspberry preserves, divided
1 box confectioners' sugar
2 cups margarine, softened
2 egg yolks
1/4 cup raspberry Schnapps liqueur
1 teaspoon vanilla extract
Preheat oven to 350 degrees F. Grease and flour 2 (9-inch) round cake pans.
Prepare white cake mix according to box directions, saving the egg yolks for icing. Cool 10 minutes; remove from pans and cool completely.
Prepare icing. At low speed of electric mixer, beat confectioners' sugar and margarine until blended. Beat on high speed until light and fluffy. On medium speed, gradually beat in egg yolks, raspberry liqueur and vanilla extract until smooth.
Assemble the cake. With a serrated knife, cut each cake layer horizontally in half. Place bottom half of one layer, cut side up, on cake plate. Spread with 1/2 cup raspberry preserves. Top with top half of cake layer; spread with frosting. Repeat layering, ending with frosting. Repeat layering, ending with cake layer. With knife, spread remaining icing on sides and top of cake. Refrigerate if not serving immediately.
Yields 20 servings.
What are some simple cake recipes for a complete beginner?
My first cake, and the first cake my daughters made as beginners, was a chocolate cake from my mother's recipe box. (I believe the recipe originally appeared in a cookbook by Peg Bracken.) Easy and fun to make, it is also rich and dense, and certainly good enough to serve to guests. Even though we all are now experienced, competent bakers, my family still makes this cake when we are pressed for time. It is plenty rich, so we simply dust with powdered sugar. However, you could certainly frost it, or serve with freshly made whipped cream.
WACKY CAKE
鈥? 1/2 cups unbleached all-purpose flour
鈥? cup sugar
鈥? tablespoons cocoa
鈥? teaspoon baking soda
鈥?/2 teaspoon salt
鈥? teaspoon vanilla
鈥? teaspoon vinegar (important for the cake to rise!)
鈥? tablespoons vegetable oil
鈥? cup water, cold
1.Mix flour, sugar, cocoa, soda and salt.
2.Make three wells in the flour mixture.
3.In one put vanilla; in another the vinegar, and in the third the oil.
4.Pour 1 c cold water over all and stir.
5.No need to beat.
6.Pour into 8 x 8-inch pan.
7.Bake at 350 degrees F oven for 30 to 40 minutes or until a toothpick inserted in the center comes out with moist crumbs, but not batter.
Serve right from the pan.What are some simple cake recipes for a complete beginner?
Mayonnaise Cake
So delicious, everybody asks for the recipe!
Original recipe yield 2 -8 or 9 inch layers
INGREDIENTS
1 cup mayonnaise
1 cup white sugar
3/4 cup water
2 cups all-purpose flour
1 1/2 teaspoons baking soda
4 tablespoons unsweetened cocoa powder
1/2 teaspoon salt
2 teaspoons vanilla extract
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 or 9 inch round cake pans.
Sift all-purpose flour, salt, baking soda, and cocoa together.
Whip mayonnaise, white sugar, cold water, and vanilla together until mixed thoroughly. Add flour mixture slowly and beat at medium speed of an electric mixer for 2 minutes. Pour batter into prepared pans.
Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes. Frost with your favorite frosting.What are some simple cake recipes for a complete beginner?
Sponge Cake!
2陆 teaspoons baking powder
陆 cup hot water
1陆 cups sugar
陆 teaspoon lemon or vanilla extract
2 cups flour
4 eggs
1.Separate the eggs.
2.Add hot water to yolks of egg and beat until thick.
3.Add gradually sugar and flavoring while beating.
4.Add whites beaten stiff.
5.Fold in sifted flour and baking powder.
6.Turn into buttered and floured cake tin, and bake in moderate oven for 30 to 35 minutes.
Hope this helped!
Classic Yellow Cake
12 tb Unsalted butter; softened
1 1/2 c Sugar
2 c All purpose flour
2 ts Baking powder
1/4 ts Salt
3 Eggs
1 Egg yolk
3/4 c Milk
2 ts Vanilla extract
Two 9-inch diameter by 1 1/2-inch deep layer pans or one 13 by 9 by 2-inch
pan, buttered and bottoms lined with parchment or waxed paper.
Set a rack at the middle level of the oven and preheat to 350 degrees.
In a large mixing bowl, beat butter and sugar for about 5 minutes, until
light and fluffy. Set aside.
Stir together flour, baking powder and salt. Set aside.
Combine eggs, yolk, milk and vanilla extract. Add 1/3 of the flour mixture
to butter mixture then add half the milk mixture. Continue to alternate
beginning and ending with flour mixture. Scrape bowl and beater often. Pour
batter into prepared pan and smooth top with a metal spatula. Bake cake
about 25 to 30 minutes, or until a toothpick inserted in the center emerges
clean. Cool in pan on a rack for 5 minutes, then turn out onto a rack,
remove paper and let cool completely.
you dont have to put wax paper if you dont have it
Easy Cocoa Frosting from cooks.com:
http://www.cooks.com/rec/doc/0,173,14718鈥?/a>
For vanilla just leave out the cocoa.
I love to bake from scratch, but the canned frosting at the store is really very good so if you're in a hurry, I'd go with that
hope thos helps!!
A Toll House cooke cake. Just get a bag of chocolate chips, and follow the directions for the chocolate chip cookies. Instead of dividing the batter into individual cookies, just slap it all in a pan and bake! Soooo good!
Dump cake is easy. You mix crushed pineapple and cherry pie filling, pour yellow cake mix over, pour pecans over that, and dot it with margarine and bake. Yum. go to allrecipes.com, they have it.
WACKY CAKE
鈥? 1/2 cups unbleached all-purpose flour
鈥? cup sugar
鈥? tablespoons cocoa
鈥? teaspoon baking soda
鈥?/2 teaspoon salt
鈥? teaspoon vanilla
鈥? teaspoon vinegar (important for the cake to rise!)
鈥? tablespoons vegetable oil
鈥? cup water, cold
1.Mix flour, sugar, cocoa, soda and salt.
2.Make three wells in the flour mixture.
3.In one put vanilla; in another the vinegar, and in the third the oil.
4.Pour 1 c cold water over all and stir.
5.No need to beat.
6.Pour into 8 x 8-inch pan.
7.Bake at 350 degrees F oven for 30 to 40 minutes or until a toothpick inserted in the center comes out with moist crumbs, but not batter.
Serve right from the pan.What are some simple cake recipes for a complete beginner?
Mayonnaise Cake
So delicious, everybody asks for the recipe!
Original recipe yield 2 -8 or 9 inch layers
INGREDIENTS
1 cup mayonnaise
1 cup white sugar
3/4 cup water
2 cups all-purpose flour
1 1/2 teaspoons baking soda
4 tablespoons unsweetened cocoa powder
1/2 teaspoon salt
2 teaspoons vanilla extract
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 or 9 inch round cake pans.
Sift all-purpose flour, salt, baking soda, and cocoa together.
Whip mayonnaise, white sugar, cold water, and vanilla together until mixed thoroughly. Add flour mixture slowly and beat at medium speed of an electric mixer for 2 minutes. Pour batter into prepared pans.
Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes. Frost with your favorite frosting.What are some simple cake recipes for a complete beginner?
Sponge Cake!
2陆 teaspoons baking powder
陆 cup hot water
1陆 cups sugar
陆 teaspoon lemon or vanilla extract
2 cups flour
4 eggs
1.Separate the eggs.
2.Add hot water to yolks of egg and beat until thick.
3.Add gradually sugar and flavoring while beating.
4.Add whites beaten stiff.
5.Fold in sifted flour and baking powder.
6.Turn into buttered and floured cake tin, and bake in moderate oven for 30 to 35 minutes.
Hope this helped!
Classic Yellow Cake
12 tb Unsalted butter; softened
1 1/2 c Sugar
2 c All purpose flour
2 ts Baking powder
1/4 ts Salt
3 Eggs
1 Egg yolk
3/4 c Milk
2 ts Vanilla extract
Two 9-inch diameter by 1 1/2-inch deep layer pans or one 13 by 9 by 2-inch
pan, buttered and bottoms lined with parchment or waxed paper.
Set a rack at the middle level of the oven and preheat to 350 degrees.
In a large mixing bowl, beat butter and sugar for about 5 minutes, until
light and fluffy. Set aside.
Stir together flour, baking powder and salt. Set aside.
Combine eggs, yolk, milk and vanilla extract. Add 1/3 of the flour mixture
to butter mixture then add half the milk mixture. Continue to alternate
beginning and ending with flour mixture. Scrape bowl and beater often. Pour
batter into prepared pan and smooth top with a metal spatula. Bake cake
about 25 to 30 minutes, or until a toothpick inserted in the center emerges
clean. Cool in pan on a rack for 5 minutes, then turn out onto a rack,
remove paper and let cool completely.
you dont have to put wax paper if you dont have it
Easy Cocoa Frosting from cooks.com:
http://www.cooks.com/rec/doc/0,173,14718鈥?/a>
For vanilla just leave out the cocoa.
I love to bake from scratch, but the canned frosting at the store is really very good so if you're in a hurry, I'd go with that
hope thos helps!!
A Toll House cooke cake. Just get a bag of chocolate chips, and follow the directions for the chocolate chip cookies. Instead of dividing the batter into individual cookies, just slap it all in a pan and bake! Soooo good!
Dump cake is easy. You mix crushed pineapple and cherry pie filling, pour yellow cake mix over, pour pecans over that, and dot it with margarine and bake. Yum. go to allrecipes.com, they have it.
Any good carrot cake recipes?
I need to find one without walnuts (I'm allergic to them) and preferably without banana (cos that just makes it taste like banana cake). I don't mind if it doesn't have the classic cream-cheese icing. I quite like that icing that is very light and almost a bit creamy... not quite like butter icing, but I don't know what it's called or what it's made of.
p.s. to USA readers: ';icing'; is ';frosting';, I believe.Any good carrot cake recipes?
Here is one you may want to try - if the icing is not light enough..add a bit of milk. If it doesn't get eaten up within a day of making, I recommend that you refrigerate the leftover cake.
INGREDIENTS (Nutrition)
* 4 eggs
* 1 1/4 cups vegetable oil
* 2 cups white sugar
* 2 teaspoons vanilla extract
* 2 cups all-purpose flour
* 2 teaspoons baking soda
* 2 teaspoons baking powder
* 1/2 teaspoon salt
* 2 teaspoons ground cinnamon
* 3 cups grated carrots
Icing
* 1/2 cup butter, softened
* 8 ounces cream cheese, softened
* 4 cups confectioners' sugar (powdered icing sugar)
* 1 teaspoon vanilla extract
Milk to thin if needed.
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
2. In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Pour into prepared pan.
3. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
4. To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Frost the cooled cake.Any good carrot cake recipes?
Blue Ribbon Carrot Cake
I won a local bake-off with this recipe
This carrot cake is moist and delicious and doesn鈥檛 contain every spice from the cupboard.
Ingredients
For the cake:
2 cups self-rising flour (see note)
2 teaspoons ground cinnamon
2 cups white sugar
1 1/2 cups vegetable oil
4 eggs
3 cups grated carrots
1/2 cup golden raisins
1/2 cup chopped pitted dates
1/4 cup currants
For the cream cheese frosting:
1 [8 ounce] package cream cheese
1/2 cup unsalted butter, softened
1 pound confectioners' sugar
2 teaspoons pure vanilla extract
Method
Preheat the oven to 350.
Grease two 9 inch round cake pans.
In a medium bowl, stir together the flour, cinnamon and sugar. Add the oil and eggs, mix until blended, then stir in the carrots, raisins, dates, and currants. Divide the batter evenly between the two prepared pans.
Bake for 25 to 30 minutes in the preheated oven. A toothpick inserted into the cake should come out clean. Cool cakes on wire racks before removing from pans.
To make the frosting, use the second set of ingredients. In a medium bowl, cream together the butter and cream cheese, add the sugar and cream well. Stir in the vanilla. Use to fill and frost the cooled cake layers.
note: No need to buy self - rising flour, you can make your own.
Method
For each cup of all - purpose flour add 1 1/2 teaspoons baking powder and 1/2 teaspoon salt
My next carrot cake will be this one. I just found it today. Check with http://bakedecoratecelebrate.com to find another icing. http://baking.about.com/od/cakes/r/tropi鈥?/a>
I prefer the carrot cake recipe from the New York times,
NYT carrot w/ raisin cake
1-1/2 lbs. carrots cleaned and grated(approx 4 packed cups)
2 cups white sugar
4 eggs
1-1/2 cups corn oil
2 cups Flour
2 tsp. baking powder
2 tsp baking soda
2 tsp Cinnamon
pinch of salt
2 tsp vanilla extract
Preheat oven to 450掳F.
Butter the inside of 3 9'; cake rounds, line the bottom with parchment paper cut to size, and sprinkle with flour, shake out excess flour and set aside.
Beat sugar and eggs until thick and then slowly beat in oil gradually.
Sift together flour,baking powder and soda Cinnamon and salt stir this into the egg,sugar and oil mixture and add in vanilla. Fold in carrots,walnuts and raisins.
spoon equal amounts of batter into each of 3 cake pans and bake for 35-40 minutes, or until the top springs back when touched. Turn the cakes out on wire rack and let cool.
p.s. to USA readers: ';icing'; is ';frosting';, I believe.Any good carrot cake recipes?
Here is one you may want to try - if the icing is not light enough..add a bit of milk. If it doesn't get eaten up within a day of making, I recommend that you refrigerate the leftover cake.
INGREDIENTS (Nutrition)
* 4 eggs
* 1 1/4 cups vegetable oil
* 2 cups white sugar
* 2 teaspoons vanilla extract
* 2 cups all-purpose flour
* 2 teaspoons baking soda
* 2 teaspoons baking powder
* 1/2 teaspoon salt
* 2 teaspoons ground cinnamon
* 3 cups grated carrots
Icing
* 1/2 cup butter, softened
* 8 ounces cream cheese, softened
* 4 cups confectioners' sugar (powdered icing sugar)
* 1 teaspoon vanilla extract
Milk to thin if needed.
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
2. In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Pour into prepared pan.
3. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
4. To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Frost the cooled cake.Any good carrot cake recipes?
Blue Ribbon Carrot Cake
I won a local bake-off with this recipe
This carrot cake is moist and delicious and doesn鈥檛 contain every spice from the cupboard.
Ingredients
For the cake:
2 cups self-rising flour (see note)
2 teaspoons ground cinnamon
2 cups white sugar
1 1/2 cups vegetable oil
4 eggs
3 cups grated carrots
1/2 cup golden raisins
1/2 cup chopped pitted dates
1/4 cup currants
For the cream cheese frosting:
1 [8 ounce] package cream cheese
1/2 cup unsalted butter, softened
1 pound confectioners' sugar
2 teaspoons pure vanilla extract
Method
Preheat the oven to 350.
Grease two 9 inch round cake pans.
In a medium bowl, stir together the flour, cinnamon and sugar. Add the oil and eggs, mix until blended, then stir in the carrots, raisins, dates, and currants. Divide the batter evenly between the two prepared pans.
Bake for 25 to 30 minutes in the preheated oven. A toothpick inserted into the cake should come out clean. Cool cakes on wire racks before removing from pans.
To make the frosting, use the second set of ingredients. In a medium bowl, cream together the butter and cream cheese, add the sugar and cream well. Stir in the vanilla. Use to fill and frost the cooled cake layers.
note: No need to buy self - rising flour, you can make your own.
Method
For each cup of all - purpose flour add 1 1/2 teaspoons baking powder and 1/2 teaspoon salt
My next carrot cake will be this one. I just found it today. Check with http://bakedecoratecelebrate.com to find another icing. http://baking.about.com/od/cakes/r/tropi鈥?/a>
I prefer the carrot cake recipe from the New York times,
NYT carrot w/ raisin cake
1-1/2 lbs. carrots cleaned and grated(approx 4 packed cups)
2 cups white sugar
4 eggs
1-1/2 cups corn oil
2 cups Flour
2 tsp. baking powder
2 tsp baking soda
2 tsp Cinnamon
pinch of salt
2 tsp vanilla extract
Preheat oven to 450掳F.
Butter the inside of 3 9'; cake rounds, line the bottom with parchment paper cut to size, and sprinkle with flour, shake out excess flour and set aside.
Beat sugar and eggs until thick and then slowly beat in oil gradually.
Sift together flour,baking powder and soda Cinnamon and salt stir this into the egg,sugar and oil mixture and add in vanilla. Fold in carrots,walnuts and raisins.
spoon equal amounts of batter into each of 3 cake pans and bake for 35-40 minutes, or until the top springs back when touched. Turn the cakes out on wire rack and let cool.
What kind of cake should I make and I need recipes?
My family is celebrating my Grandfather birthday on Sunday and I wanted to bake a cake for him with my sister. He loves German Chocolate cake but I don't want to make that because someone else in my family probably will. Please give me a recipe and steps for a great cake that will top a Chocolate German Cake. (:What kind of cake should I make and I need recipes?
I've got two cake ideas for you. One very grown up, simple but wonderful. And, one very fun and sure to make an impression. :)
This is a wonderful and simple cake that I love. It's called Silver cake and it doesn't use any hard to find ingredients, but it's still tasty.
3 cups cake flour
1 tablespoon baking powder
1/2 teaspoon of salt
1 cup (2 sticks) unsalted butter, at room temperature
1 1/2 cups of sugar
6 large egg whites, divided at room temperature
1/2 tablespoon vanilla extract
1/2 teaspoon almond extract
1 1/4 cups milk at room temperature
1) Pre-heat oven at 350鈼?grease 9 X 13-inch pan or 12 X 17-inch baking sheet (cupcake tins are good too!)
2) Sift the flour, baking powder, and salt together in a medium sized bowl. (or in a gallon sized zip lock bag, to make less dishes. Shake the bag to sift.)
3) Cream the butter and sugar in a large bowl in an electric mixer at medium speed (or by hand) until light and fluffy. Add 2 egg whites, one at a time. Reduce speed to low and add the extracts. Spoon in flour extracts, alternating with milk and blending well after each addition.
4) In a medium sized bowl (preferably copper, but others are fine) beat the remaining for egg whites to soft peaks. (That's when it's so frothy, when you raise the whisk from the whites, the eggs will stand up.) Fold into cake batter gently and thoroughly. Spread batter evenly in prepared pan.
5) Bake until golden or cake tester comes out clean (about 25-35 min. depending on size of pan). Cool in the pan for 10 minutes before removing from cake mold.
OR! You could make the POP ROCK cake! It's really fun, not as traditional as the Silver cake (Sorry the measurements are in mls and grams, but you can easily convert them using google).
Heston Blumenthal鈥檚 popping-candy chocolate cake
For the popping-candy base
85g whole hazelnuts
40g milk chocolate
2 tsp mixed spice
100g popping candy
For the chocolate mousse
350g dark chocolate
400ml double cream
Pinch of salt
For the chocolate glaze
20g chocolate (same type as for the mousse)
120ml water
8 whole coffee beans
Couple of pinches of salt
30g cocoa powder
70g unrefined golden caster sugar
To make the base, preheat the oven to 180C/ 350F/Gas Mark 4 and roast the hazelnuts for about 10 minutes until lightly colored. Blend to a paste in a food processor, then set aside. Melt the milk chocolate in a bain-marie (a large basin over a saucepan of simmering shallow water 鈥?take care that the water does not touch the basin) and stir in the ginger spice and popping candy. Next, fold in the hazelnut pur茅e. Place the 12 cm ring mold on a serving dish and gently press in the base mixture to a depth of about 1cm. Refrigerate for at least 2 hours, until hard.
To make the mousse, chop the chocolate into small pieces and place in a metal bowl. Bring 150ml of the cream to the boil in a small saucepan. Pour it over the chopped chocolate and stir extremely gently until all the chocolate has melted, watching carefully to ensure it doesn鈥檛 take on a granular texture. Add the salt to taste. Once the chocolate cream has cooled to room temperature, lightly whip the remaining 250ml cream to soft peaks, but do not over whip. Fold into the chocolate mix. Pour over the base in the ring mold and place in the fridge to set for two hours.
To make the glaze, chop up the chocolate and set aside. Place the water, coffee beans and salt in a pan, whisk in the cocoa powder, then set over a medium heat and simmer for about 3 minutes. Meanwhile, put the sugar in a small pan and melt over a medium heat. Unrefined sugar will caramelize quickly, so keep an eye on it; when it does, pour over the coffee and cocoa mix 鈥?stand back, as it will bubble and spit. Beat in the chopped chocolate and, when melted, pass through a fine sieve. When cool, but still liquid, pour over the mousse to your preferred depth and return the cake to the fridge to set.
To serve, run a hot knife around the inside of the ring before removing the cake. When slicing it, again make sure the blade of the knife is nice and hot.What kind of cake should I make and I need recipes?
Ice Cream Sundae Cake
24 Oreo cookies (crushed)
2 sticks margarine
1/2 gallon vanilla ice cream (softened)
2/3 c sugar
2/3 c evaporated milk
1/2 t salt
1 bar German chocolate
2 c whipped topping
pecans
Crust: Melt 1 stick margarine and pour over crushed Oreos. Press into 9x13 inch pan with spatula. Filling, Step 1: press softened ice cream over cookies until covered. Step 2: mix sugar, evaporated milk, salt, German chocolate bar and 1 stick margarine and bring to a boil. Cook 4 minutes or until thick. Stir until cool, then pour over ice cream. Step 3: spread whipped topping over chocolate mixture and sprinkle with pecans. Freeze until firm.
BEATTY'S CHOCOALTE LAYER CAKE
Butter, for greasing the pans
1 3/4 cups all-purpose flour, plus more for pans
2 cups sugar
3/4 cups good cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk, shaken
1/2 cup vegetable oil
2 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
1 cup freshly brewed hot coffee
Chocolate Buttercream, recipe follows
Preheat the oven to 350 degrees F. Butter 2 (8-inch) round cake pans. Line with parchment paper, then butter and flour the pans.
Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
Place 1 layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.
Chocolate Frosting:
6 ounces good semisweet chocolate (recommended: Callebaut)
1/2 pound (2 sticks) unsalted butter, at room temperature
1 extra-large egg yolk, at room temperature
1 teaspoon pure vanilla extract
1 1/4 cups sifted confectioners' sugar
1 tablespoon instant coffee powder
Chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature.
In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners' sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy. Dissolve the coffee powder in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don't whip! Spread immediately on the cooled cake.
**********************************
Best Cheesecake on Earth
1 1/2 pounds ricotta cheese
16 ounces cream cheese
1 cup white sugar
6 eggs
6 tablespoons all-purpose flour
1 cup sour cream
1 teaspoon vanilla extract
Preheat oven to 325 degrees F (165 degrees C.) Wrap the outside bottom of a 10 inch springform pan with foil to prevent water seeping in while baking.
Cream together ricotta cheese, cream cheese and sugar until smooth. Mix in the eggs one at a time. Add flour one tablespoon at a time, mixing well. Stir in the sour cream and vanilla. Pour mixture into a 10 inch springform pan.
Place cheesecake in a large rectangular pan filled with 2 inches of hot water. Carefully put into preheated oven without spilling water. Bake for 90 minutes.
After 90 minutes turn oven off, but leave the cake in the oven for another 60 minutes (do not open door).
Cool on counter for 60 minutes and then refrigerate. Serve when thoroughly chilled.
I took this recipe from Paula Dean and modified it to my taste and made it easier. Here's a link to hers: http://www.foodnetwork.com/recipes/paula鈥?/a>
I skip the pudding part altogether and use Cool whip instead of making my own. I call it my Pina Colada Cake and it's always a hit.
I like Duncan Hines Butter Recipe Golden. It is the most delicious boxed cake I have ever had, but it tastes better as cupcakes. You should try it!
Can do ANY flavor boxed cake and ADD applesauce or diced up apples to make it moist!
PINEAPPLE UPSIDE DOWN CAKE
1/4 c. butter
1/2 c. packed brown sugar
1 c. cake flour
1/2 c. sugar
1 tsp. baking powder
1/4 tsp. salt
1/4 c. butter, softened
1/2 c. milk
1 egg
1/2 tsp. vanilla
1 can pineapple slices in syrup
maraschino cherries (as many as pineapple slices used)
Use an 8'; square or round pan. Drain can of pineapple, saving the syrup.
Place butter in 8'; pan, melt in the oven while preheating to 375掳F.
Sprinkle brown sugar over melted butter. Arrange whole pineapple slices and cherries (with cherries in centers of pineapple slices) over the brown sugar in pan. Cut some of the remaining pineapple slices into half circles, then line the sides of the pan with them (standing up).
In a bowl, combine cake flour, sugar, baking powder, salt, softened butter, milk, egg, vanilla and 2 tablespoons of the pineapple syrup.
Pour batter into the pan being careful not to disturb the pineapples and cherries.
Bake at 375掳F for 30 to 35 minutes or until cake is golden and has pulled away from the edges slightly.
Remove from oven and allow to stand for a few minutes to set and then turn it upside down onto a serving dish. Serve while still warm.
BLUEBERRY BUNDT CAKE
1 pkg yellow cake mix, 18 oz size
3 eggs
1/2 cup applesauce
1 8 oz pkg lemon yogurt
3 cups blueberries
2 tablespoons flour
1/4 cup chopped nuts
1/4 cup sugar
1 teaspoon cinnamon whipped topping, optional
Combine cake mix, eggs, applesauce and yogurt in a large bowl; mix well.
Toss blueberries in flour to coat in a small bowl; add 2 cups batter and mix well. Pour 1/2 of batter into greased and floured 10-inch tube pan; top with remaining blueberries.
In a small bowl, combine cinnamon with sugar, stir in nuts; mix well.
Sprinkle mixture over blueberries.
Top with remaining batter.
Bake at 350掳F degrees for about 1 hour. Cool in pan for 15 minutes; invert onto a rack and cool completety!
Chocolate Cheesecake SUBMITTED BY: Lori Coulthard
';Lori Coulthard of Laramie, Wyoming sent in the recipe for this luscious cheesecake with a hint of almond in the creamy chocolate filling.';
RECIPE RATING:
Read Reviews (8)
Review/Rate This Recipe
--------------------------------------鈥?br>
PREP TIME 20 Min
COOK TIME 45 Min
READY IN 1 Hr 5 Min
SERVINGS (Help)
Servings
US METRIC
INGREDIENTS
1 1/4 cups graham cracker crumbs
1/2 cup sugar
1/4 cup baking cocoa
6 tablespoons butter or margarine, melted
FILLING:
3 (8 ounce) packages cream cheese, softened
3/4 cup sugar
3 eggs
1 cup semisweet chocolate chips, melted
1 teaspoon almond extract
1/2 teaspoon vanilla extract
TOPPING:
1/4 cup semisweet chocolate chips
1/3 cup whipping cream
1 tablespoon honey
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DIRECTIONS
In a bowl, combine the cracker crumbs, sugar and cocoa; stir in butter. Press onto the bottom and 1-in. up the side of a greased 9-in. springform pan; set aside. In a small mixing bowl, beat the cream cheese and sugar until smooth. Add the eggs; beat on low speed just until combined. Stir in melted chocolate and extracts just until blended. Pour into crust.
Bake at 350 degrees F for 45-50 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run knife around the edge of pan to loosen; cool 1 hour longer. Refrigerate until completely cooled.
In a saucepan over low heat, melt chocolate chips, cream and honey; stir until smooth. Remove from the heat; cool for 5 minutes. Remove sides of springform pan. Pour topping over the cheesecake. Chill for at least 4 hours or until topping is set. Refrigerate leftovers.
YUMMY!!!
Strawberry Birthday Cake
For the Cake:
2 cups all-purpose flour
1 3/4 cups sugar
1 tablespoon baking powder
1 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
6 large egg whites, beaten to blend
1 cup whole milk
1 teaspoon vanilla extract
1/2 teaspoon almond extract
For Filling and Decorating:
4 1/2 cups chilled whipping cream
1 cup strawberry preserves
2 pounds strawberries, hulled, sliced
1 pound strawberries, hulled
1 1/2 pounds marzipan (optional)
FOR THE CAKE:
Preheat oven to 350 degrees F.
Butter two 9-inch round cake pans. Line with parchment paper; butter paper. Dust pans with flour. Combine first 4 ingredients in bowl of electric stand mixer. Add butter and mix with whisk attachment until mixture resembles moist crumbs. Add milk, egg whites and extracts. Mix until smooth, about 2 minutes. Pour batter into prepared pans, dividing evenly. Bake until tester inserted into center of cakes comes out clean, about 25 minutes. Cool 10 minutes. Turn cakes out onto racks and cool completely.
DO-AHEAD TIP: Can be prepared 1 day ahead. Wrap well with plastic and store at room temperature.
FOR THE FILLING:
Using long serrated knife, cut each cake layer evenly into 2 layers. Using electric mixer, beat 2 1/2 cups cream in large bowl until firm peaks form. Place 1 cake layer on platter or cake plate. Spread cake with 1/3 cup strawberry preserves. Arrange strawberry slices evenly over preserves. Spread enough cream over strawberries to cover (about 3/4 cup). Repeat layering cake, preserves, strawberries and cream two times; top with remaining cake layer. Spread remaining whipped cream over top and sides of cake.
FOR THE DECORATING:
Using electric mixer, beat remaining 2 cups cream in large bowl until firm peaks form. Place whole strawberries over top of cake, points up, leaving 1 1/2-inch border. Using pastry bag fitted with large star tip, pipe cream up sides of cake in vertical lines. Frost top border of cake with remaining whipped cream. Refrigerate until whipped cream is set, about 2 hours.
DO-AHEAD TIP: Can be made up to 6 hours ahead.
ALTERNATIVE MARZIPAN DECORATION:
Instead of decorating the cake with piped whipped cream and whole strawberries, roll out half of marzipan between 2 sheets of parchment paper into thin (about 1/8-inch thick) round. Using 9-inch round cake pan as template, cut out 9-inch round from marzipan. Set round aside.
Knead scraps into remaining marzipan, then roll out between sheets of parchment into 14 by 10-inch rectangle. Cut rectangle into two 5-inch wide strips. Place 1 strip carefully against side of cake, pressing gently to adhere. Place remaining strip on opposite side of cake, covering side of cake with marzipan. Place round on top of cake. Press down edges.
Gather marzipan scraps. Color with green and red food coloring if desired. Decorate with hand-molded berries and vines.
DO-AHEAD TIP: Marzipan covered cake can be prepared up to 1 day ahead. Cover and refrigerate.
Make head cake.
Decapitate someone.
Bake a cake.
Place their head on top.
It'll be a huge surprise! He'll never see THAT coming.
I've got two cake ideas for you. One very grown up, simple but wonderful. And, one very fun and sure to make an impression. :)
This is a wonderful and simple cake that I love. It's called Silver cake and it doesn't use any hard to find ingredients, but it's still tasty.
3 cups cake flour
1 tablespoon baking powder
1/2 teaspoon of salt
1 cup (2 sticks) unsalted butter, at room temperature
1 1/2 cups of sugar
6 large egg whites, divided at room temperature
1/2 tablespoon vanilla extract
1/2 teaspoon almond extract
1 1/4 cups milk at room temperature
1) Pre-heat oven at 350鈼?grease 9 X 13-inch pan or 12 X 17-inch baking sheet (cupcake tins are good too!)
2) Sift the flour, baking powder, and salt together in a medium sized bowl. (or in a gallon sized zip lock bag, to make less dishes. Shake the bag to sift.)
3) Cream the butter and sugar in a large bowl in an electric mixer at medium speed (or by hand) until light and fluffy. Add 2 egg whites, one at a time. Reduce speed to low and add the extracts. Spoon in flour extracts, alternating with milk and blending well after each addition.
4) In a medium sized bowl (preferably copper, but others are fine) beat the remaining for egg whites to soft peaks. (That's when it's so frothy, when you raise the whisk from the whites, the eggs will stand up.) Fold into cake batter gently and thoroughly. Spread batter evenly in prepared pan.
5) Bake until golden or cake tester comes out clean (about 25-35 min. depending on size of pan). Cool in the pan for 10 minutes before removing from cake mold.
OR! You could make the POP ROCK cake! It's really fun, not as traditional as the Silver cake (Sorry the measurements are in mls and grams, but you can easily convert them using google).
Heston Blumenthal鈥檚 popping-candy chocolate cake
For the popping-candy base
85g whole hazelnuts
40g milk chocolate
2 tsp mixed spice
100g popping candy
For the chocolate mousse
350g dark chocolate
400ml double cream
Pinch of salt
For the chocolate glaze
20g chocolate (same type as for the mousse)
120ml water
8 whole coffee beans
Couple of pinches of salt
30g cocoa powder
70g unrefined golden caster sugar
To make the base, preheat the oven to 180C/ 350F/Gas Mark 4 and roast the hazelnuts for about 10 minutes until lightly colored. Blend to a paste in a food processor, then set aside. Melt the milk chocolate in a bain-marie (a large basin over a saucepan of simmering shallow water 鈥?take care that the water does not touch the basin) and stir in the ginger spice and popping candy. Next, fold in the hazelnut pur茅e. Place the 12 cm ring mold on a serving dish and gently press in the base mixture to a depth of about 1cm. Refrigerate for at least 2 hours, until hard.
To make the mousse, chop the chocolate into small pieces and place in a metal bowl. Bring 150ml of the cream to the boil in a small saucepan. Pour it over the chopped chocolate and stir extremely gently until all the chocolate has melted, watching carefully to ensure it doesn鈥檛 take on a granular texture. Add the salt to taste. Once the chocolate cream has cooled to room temperature, lightly whip the remaining 250ml cream to soft peaks, but do not over whip. Fold into the chocolate mix. Pour over the base in the ring mold and place in the fridge to set for two hours.
To make the glaze, chop up the chocolate and set aside. Place the water, coffee beans and salt in a pan, whisk in the cocoa powder, then set over a medium heat and simmer for about 3 minutes. Meanwhile, put the sugar in a small pan and melt over a medium heat. Unrefined sugar will caramelize quickly, so keep an eye on it; when it does, pour over the coffee and cocoa mix 鈥?stand back, as it will bubble and spit. Beat in the chopped chocolate and, when melted, pass through a fine sieve. When cool, but still liquid, pour over the mousse to your preferred depth and return the cake to the fridge to set.
To serve, run a hot knife around the inside of the ring before removing the cake. When slicing it, again make sure the blade of the knife is nice and hot.What kind of cake should I make and I need recipes?
Ice Cream Sundae Cake
24 Oreo cookies (crushed)
2 sticks margarine
1/2 gallon vanilla ice cream (softened)
2/3 c sugar
2/3 c evaporated milk
1/2 t salt
1 bar German chocolate
2 c whipped topping
pecans
Crust: Melt 1 stick margarine and pour over crushed Oreos. Press into 9x13 inch pan with spatula. Filling, Step 1: press softened ice cream over cookies until covered. Step 2: mix sugar, evaporated milk, salt, German chocolate bar and 1 stick margarine and bring to a boil. Cook 4 minutes or until thick. Stir until cool, then pour over ice cream. Step 3: spread whipped topping over chocolate mixture and sprinkle with pecans. Freeze until firm.
BEATTY'S CHOCOALTE LAYER CAKE
Butter, for greasing the pans
1 3/4 cups all-purpose flour, plus more for pans
2 cups sugar
3/4 cups good cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk, shaken
1/2 cup vegetable oil
2 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
1 cup freshly brewed hot coffee
Chocolate Buttercream, recipe follows
Preheat the oven to 350 degrees F. Butter 2 (8-inch) round cake pans. Line with parchment paper, then butter and flour the pans.
Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
Place 1 layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.
Chocolate Frosting:
6 ounces good semisweet chocolate (recommended: Callebaut)
1/2 pound (2 sticks) unsalted butter, at room temperature
1 extra-large egg yolk, at room temperature
1 teaspoon pure vanilla extract
1 1/4 cups sifted confectioners' sugar
1 tablespoon instant coffee powder
Chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature.
In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners' sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy. Dissolve the coffee powder in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don't whip! Spread immediately on the cooled cake.
**********************************
Best Cheesecake on Earth
1 1/2 pounds ricotta cheese
16 ounces cream cheese
1 cup white sugar
6 eggs
6 tablespoons all-purpose flour
1 cup sour cream
1 teaspoon vanilla extract
Preheat oven to 325 degrees F (165 degrees C.) Wrap the outside bottom of a 10 inch springform pan with foil to prevent water seeping in while baking.
Cream together ricotta cheese, cream cheese and sugar until smooth. Mix in the eggs one at a time. Add flour one tablespoon at a time, mixing well. Stir in the sour cream and vanilla. Pour mixture into a 10 inch springform pan.
Place cheesecake in a large rectangular pan filled with 2 inches of hot water. Carefully put into preheated oven without spilling water. Bake for 90 minutes.
After 90 minutes turn oven off, but leave the cake in the oven for another 60 minutes (do not open door).
Cool on counter for 60 minutes and then refrigerate. Serve when thoroughly chilled.
I took this recipe from Paula Dean and modified it to my taste and made it easier. Here's a link to hers: http://www.foodnetwork.com/recipes/paula鈥?/a>
I skip the pudding part altogether and use Cool whip instead of making my own. I call it my Pina Colada Cake and it's always a hit.
I like Duncan Hines Butter Recipe Golden. It is the most delicious boxed cake I have ever had, but it tastes better as cupcakes. You should try it!
Can do ANY flavor boxed cake and ADD applesauce or diced up apples to make it moist!
PINEAPPLE UPSIDE DOWN CAKE
1/4 c. butter
1/2 c. packed brown sugar
1 c. cake flour
1/2 c. sugar
1 tsp. baking powder
1/4 tsp. salt
1/4 c. butter, softened
1/2 c. milk
1 egg
1/2 tsp. vanilla
1 can pineapple slices in syrup
maraschino cherries (as many as pineapple slices used)
Use an 8'; square or round pan. Drain can of pineapple, saving the syrup.
Place butter in 8'; pan, melt in the oven while preheating to 375掳F.
Sprinkle brown sugar over melted butter. Arrange whole pineapple slices and cherries (with cherries in centers of pineapple slices) over the brown sugar in pan. Cut some of the remaining pineapple slices into half circles, then line the sides of the pan with them (standing up).
In a bowl, combine cake flour, sugar, baking powder, salt, softened butter, milk, egg, vanilla and 2 tablespoons of the pineapple syrup.
Pour batter into the pan being careful not to disturb the pineapples and cherries.
Bake at 375掳F for 30 to 35 minutes or until cake is golden and has pulled away from the edges slightly.
Remove from oven and allow to stand for a few minutes to set and then turn it upside down onto a serving dish. Serve while still warm.
BLUEBERRY BUNDT CAKE
1 pkg yellow cake mix, 18 oz size
3 eggs
1/2 cup applesauce
1 8 oz pkg lemon yogurt
3 cups blueberries
2 tablespoons flour
1/4 cup chopped nuts
1/4 cup sugar
1 teaspoon cinnamon whipped topping, optional
Combine cake mix, eggs, applesauce and yogurt in a large bowl; mix well.
Toss blueberries in flour to coat in a small bowl; add 2 cups batter and mix well. Pour 1/2 of batter into greased and floured 10-inch tube pan; top with remaining blueberries.
In a small bowl, combine cinnamon with sugar, stir in nuts; mix well.
Sprinkle mixture over blueberries.
Top with remaining batter.
Bake at 350掳F degrees for about 1 hour. Cool in pan for 15 minutes; invert onto a rack and cool completety!
Chocolate Cheesecake SUBMITTED BY: Lori Coulthard
';Lori Coulthard of Laramie, Wyoming sent in the recipe for this luscious cheesecake with a hint of almond in the creamy chocolate filling.';
RECIPE RATING:
Read Reviews (8)
Review/Rate This Recipe
--------------------------------------鈥?br>
PREP TIME 20 Min
COOK TIME 45 Min
READY IN 1 Hr 5 Min
SERVINGS (Help)
Servings
US METRIC
INGREDIENTS
1 1/4 cups graham cracker crumbs
1/2 cup sugar
1/4 cup baking cocoa
6 tablespoons butter or margarine, melted
FILLING:
3 (8 ounce) packages cream cheese, softened
3/4 cup sugar
3 eggs
1 cup semisweet chocolate chips, melted
1 teaspoon almond extract
1/2 teaspoon vanilla extract
TOPPING:
1/4 cup semisweet chocolate chips
1/3 cup whipping cream
1 tablespoon honey
Add to Recipe Box
My folders:
Add to Shopping List
Customize Recipe
Add a Personal Note
DIRECTIONS
In a bowl, combine the cracker crumbs, sugar and cocoa; stir in butter. Press onto the bottom and 1-in. up the side of a greased 9-in. springform pan; set aside. In a small mixing bowl, beat the cream cheese and sugar until smooth. Add the eggs; beat on low speed just until combined. Stir in melted chocolate and extracts just until blended. Pour into crust.
Bake at 350 degrees F for 45-50 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run knife around the edge of pan to loosen; cool 1 hour longer. Refrigerate until completely cooled.
In a saucepan over low heat, melt chocolate chips, cream and honey; stir until smooth. Remove from the heat; cool for 5 minutes. Remove sides of springform pan. Pour topping over the cheesecake. Chill for at least 4 hours or until topping is set. Refrigerate leftovers.
YUMMY!!!
Strawberry Birthday Cake
For the Cake:
2 cups all-purpose flour
1 3/4 cups sugar
1 tablespoon baking powder
1 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
6 large egg whites, beaten to blend
1 cup whole milk
1 teaspoon vanilla extract
1/2 teaspoon almond extract
For Filling and Decorating:
4 1/2 cups chilled whipping cream
1 cup strawberry preserves
2 pounds strawberries, hulled, sliced
1 pound strawberries, hulled
1 1/2 pounds marzipan (optional)
FOR THE CAKE:
Preheat oven to 350 degrees F.
Butter two 9-inch round cake pans. Line with parchment paper; butter paper. Dust pans with flour. Combine first 4 ingredients in bowl of electric stand mixer. Add butter and mix with whisk attachment until mixture resembles moist crumbs. Add milk, egg whites and extracts. Mix until smooth, about 2 minutes. Pour batter into prepared pans, dividing evenly. Bake until tester inserted into center of cakes comes out clean, about 25 minutes. Cool 10 minutes. Turn cakes out onto racks and cool completely.
DO-AHEAD TIP: Can be prepared 1 day ahead. Wrap well with plastic and store at room temperature.
FOR THE FILLING:
Using long serrated knife, cut each cake layer evenly into 2 layers. Using electric mixer, beat 2 1/2 cups cream in large bowl until firm peaks form. Place 1 cake layer on platter or cake plate. Spread cake with 1/3 cup strawberry preserves. Arrange strawberry slices evenly over preserves. Spread enough cream over strawberries to cover (about 3/4 cup). Repeat layering cake, preserves, strawberries and cream two times; top with remaining cake layer. Spread remaining whipped cream over top and sides of cake.
FOR THE DECORATING:
Using electric mixer, beat remaining 2 cups cream in large bowl until firm peaks form. Place whole strawberries over top of cake, points up, leaving 1 1/2-inch border. Using pastry bag fitted with large star tip, pipe cream up sides of cake in vertical lines. Frost top border of cake with remaining whipped cream. Refrigerate until whipped cream is set, about 2 hours.
DO-AHEAD TIP: Can be made up to 6 hours ahead.
ALTERNATIVE MARZIPAN DECORATION:
Instead of decorating the cake with piped whipped cream and whole strawberries, roll out half of marzipan between 2 sheets of parchment paper into thin (about 1/8-inch thick) round. Using 9-inch round cake pan as template, cut out 9-inch round from marzipan. Set round aside.
Knead scraps into remaining marzipan, then roll out between sheets of parchment into 14 by 10-inch rectangle. Cut rectangle into two 5-inch wide strips. Place 1 strip carefully against side of cake, pressing gently to adhere. Place remaining strip on opposite side of cake, covering side of cake with marzipan. Place round on top of cake. Press down edges.
Gather marzipan scraps. Color with green and red food coloring if desired. Decorate with hand-molded berries and vines.
DO-AHEAD TIP: Marzipan covered cake can be prepared up to 1 day ahead. Cover and refrigerate.
Make head cake.
Decapitate someone.
Bake a cake.
Place their head on top.
It'll be a huge surprise! He'll never see THAT coming.
Does anyone know any good recipes for a chocolate cake?
well my best friends birthday is coming up in about two weeks, and of course everyone leaves me up to the cake making. so i need a good recipe for a double chocolate cake. any ideas?Does anyone know any good recipes for a chocolate cake?
Ive made ALOT of chocolate cakes in my life and I recently found the best recipe EVER and its so easy too.
http://www.hersheys.com/recipes/recipes/…
You dont actually need the hersheys cocoa, you can use any kind.Does anyone know any good recipes for a chocolate cake?
Quantity
Ingredients
200g Self-raising flour
200g Caster Sugar
200g Butter
3 medium Eggs
100g Milk chocolate
50g Chocolate chips
50g Hot chocolate powder
1 small round cake tin (about 6-7”)
Grease proof paper or tin foil
Method
Pre-heat the oven to 200C. Melt the butter in microwave for about 45 seconds then mix in the sugar making sure all the butter has completely melted. Add one egg to mixture, the hot chocolate powder and half the flour. Mix until smooth then add the second egg and the rest of the flour and mix again. Melt 50g of the chocolate, rest for a minute before adding to the mixture. Now cut grease paper or tin foil to the shape of cake tin and place in the bottom of the tin. Add a small amount of mixture to the tin about 1.5cm thick, and then with the remaining mixture add the chocolate chips. Mix gently and pour into cake tin. Place in the oven for about 20 mins depending on Oven type. To test to see if cake is done place a knife into the middle of the mixture and count to 5, if the knife comes out with mixture on it you know the cake isn’t done yet.
To decorate the cake, melt the rest of the chocolate and stand for a min or so. Then smooth the chocolate over the cake with the back of a spoon. Either cover with cling film and place in fridge to allow chocolate to set or if you prefer it warm you can eat it straight away.
Wal-Mart
Ive made ALOT of chocolate cakes in my life and I recently found the best recipe EVER and its so easy too.
http://www.hersheys.com/recipes/recipes/…
You dont actually need the hersheys cocoa, you can use any kind.Does anyone know any good recipes for a chocolate cake?
Quantity
Ingredients
200g Self-raising flour
200g Caster Sugar
200g Butter
3 medium Eggs
100g Milk chocolate
50g Chocolate chips
50g Hot chocolate powder
1 small round cake tin (about 6-7”)
Grease proof paper or tin foil
Method
Pre-heat the oven to 200C. Melt the butter in microwave for about 45 seconds then mix in the sugar making sure all the butter has completely melted. Add one egg to mixture, the hot chocolate powder and half the flour. Mix until smooth then add the second egg and the rest of the flour and mix again. Melt 50g of the chocolate, rest for a minute before adding to the mixture. Now cut grease paper or tin foil to the shape of cake tin and place in the bottom of the tin. Add a small amount of mixture to the tin about 1.5cm thick, and then with the remaining mixture add the chocolate chips. Mix gently and pour into cake tin. Place in the oven for about 20 mins depending on Oven type. To test to see if cake is done place a knife into the middle of the mixture and count to 5, if the knife comes out with mixture on it you know the cake isn’t done yet.
To decorate the cake, melt the rest of the chocolate and stand for a min or so. Then smooth the chocolate over the cake with the back of a spoon. Either cover with cling film and place in fridge to allow chocolate to set or if you prefer it warm you can eat it straight away.
Wal-Mart
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