Looking for fruit cakes, etc etc
Thanks!HELP! cake recipes for mothers day please!?
Hi !!
Here you go...ENJOY!!
Strawberry-Pecan Cake
INGREDIENTS:
1 box white or yellow cake mix (approx. 18 to 21 ounces)
1 cup vegetable oil
4 large eggs
1 cup flaked coconut
1 package (3 oz) strawberry flavored gelatin
1/2 cup milk
1 cup mashed fresh or frozen strawberries (if using frozen, drain some of the juice off and reserve)
1 cup chopped pecans
Strawberry Cream Cheese Icing:
1 package (8 oz) cream cheese, room temperature
1/2 stick margarine (2 ounces), room temperature
1 teaspoon vanilla
1/2 cup chopped pecans
1/2 cup strawberries, mashed (drain and reserve juice)
5 to 6 cups sifted powdered sugar (1 to 1 1/2 pounds)
PREPARATION:
Mix cake mix with strawberry flavored gelatin. Add eggs, coconut, gelatin, and milk; and beat until well blended. Stir in 1 cup mashed strawberries and 1 cup pecans. Bake in 3 generously greased and floured 8- or 9-inch round layer pans at 350° for 35 minutes, or until cake tests done*.
Spread frosting (directions below) over cake layers and sides of cake.
To make icing, cream together cream cheese and butter; mix in vanilla and powdered sugar until a firm but spreadable consistency is achieved. Stir in drained strawberries and pecans. Drizzle cooled layers with reserved juice then spread with a layer of icing; ice sides and top.
Store cake in an airtight container or wrapping; refrigerate.
*Lightly touch cake in the center with a finger; if it springs back, the cake is done.
-----------OR...
Peaches and Cream Cake
15 servings 40 min 10 min prep
1 (18 1/4 ounce) package yellow cake mix
1/2 cup butter, melted
1 egg
2 (29 ounce) cans of sliced peaches, reserve peach juice from cans for topping
2 (8 ounce) packages cream cheese
1 cup sugar
1 teaspoon cinnamon
Drain peaches, reserving 1-3 T juice for the topping and set aside.
Combine cake mix, melted butter, and egg in medium bowl.
A soft dough will form.
This can be done by hand or with an electric mixer.
Press dough onto bottom and halfway up the sides of a 9x13 inch pan.
Cover dough with drained peaches.
To make the topping, mix the cream cheese, sugar, and juice with electric mixer until creamy.
Spread over peaches.
Sprinkle with cinnamon.
Bake at 350 degrees for 30 to 35 minutes or until crust is golden brown.
--------OR, LASTLY...
Moist Caramel Apple Cake
Prep Time: 15 min
Total Time: 1 hr 35 min
Makes: 16 servings
1 pkg. (2-layer size) yellow cake mix
1 pkg. (4-serving size) JELL-O Vanilla or French Vanilla Flavor Instant Pudding %26amp; Pie Filling
1 cup water
4 eggs
1/3 cup oil
3 medium Granny Smith apples, peeled, coarsely chopped
20 KRAFT Caramels, unwrapped
3 Tbsp. milk
PREHEAT oven to 350°F. Grease and flour 12-cup fluted tube pan or 10-inch tube pan. Beat cake mix, dry pudding mix, water, eggs and oil in large bowl with electric mixer on low speed until blended. Beat on high speed 2 min. Gently stir in apples. Pour into prepared pan.
BAKE 50 min. to 1 hour or until toothpick inserted in center comes out clean. Cool 20 min.; remove from pan. Cool completely on wire rack.
MICROWAVE caramels and milk in microwaveable bowl on HIGH 1-1/2 min., stirring every 30 sec. until blended. Cool 10 min. until slightly thickened. Drizzle over cake.HELP! cake recipes for mothers day please!?
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Mother's Day Triangle Cake Tutorial
My train of thought is that it is likely a young person will be making a dessert for Mom on Mother’s Day. Time is usually in short supply and young folks are just learning their way around the kitchen. So, this is my very simple version of a Triangle Cake. If you want to, you can make your own pound cake and chocolate icing. You can also vary the cake by applying with a pastry brush, a very thin layer of warmed seedless raspberry jam to each layer of the cake before spreading the icing on the layer.
Advice from Peggy: ';One of the first things that I learned in cake decorating is to relax and have fun. Try to remember that you are working in a medium that is meant to be eaten. It won’t be around 50 years from now. The memories and pictures might be around, but I can promise you that the important part of all of this is that you went to the effort and everyone was delighted.
Lesson two is that no cake decorator creates a perfect cake; the pros just know how to correct the errors and go on. The cake that I’m going to use today is a dense, moist cake that will hold its shape under the weight of what can be a heavy bit of icing and decorations.';
--------------------------------------…
Ingredients:
1 Frozen Pound cake (10.75-ounce size)
2 Cans of Chocolate Frosting (16-ounce size)
Supplies:
A large knife
A cutting board
Wax paper or parchment paper
A Knife for spreading the icing
Cake plate
(Optional) Non-toxic (edible flowers) flowers for decorating the plate (suggestions later)
The first thing you need to do is to read your recipe completely through, then gather all your supplies together. Open the pound cake and defrost according to the directions printed on the paper lid. Open the icing cans and stir (this will soften the icing a little bit and make it easier for frosting).
Tear off a piece of wax paper or parchment paper to cut and to work on. I found that placing the cake on it and doing most of the icing on the paper, I saved time and effort with the clean up. You’ll be able to just throw away most of the mess.
Place your cake on the paper and slice off the top browned bump.
Set it aside because the cook gets to eat this piece and it’s a reward for the hard work.
Place the cake on its side and slice in half. Please take your time and cut the cake as evenly as possible. You will be rewarded with a cake that is easier to handle and a better looking cake.
Set aside one piece and slice the remaining piece in half. Repeat with the first half. You should now have 4 slices each about ½ inch thick.
Lay one layer on the Wax paper and ice with about ½ in of icing.
Be careful so that you don’t rip the cake.
Top with another layer, making sure that they are aligned one on top of another. Ice with frosting and place layer 3 on the top and ice.
Your last layering step is to place the 4th layer on the top. Do not ice this layer. It will get a coating of icing at a later time.
Very gently push down on the layers to make sure they are well joined together. If icing oozes out, scrape the sides to help keep the cake neat and easier to handle.
Back to:
Peggy's Baking Corner Home Page
Check out some of Peggy Weaver's many Cake Decorating Articles, Tutorials, and Q%26amp;A pages below.
Fondant Icing/Covering:
Fondant Icing 101
(Recipe and Tutorial on making %26amp; using fondant icing)
Fondant Recipes
Making Fondant Icing%26gt;
Bubbles in the Fondant
Covering Cakes with Fondant Icing
Decorating Cakes with Fondant Icing
Marbling Fondant Icing
Fondant does not freeze well at all, as a matter of fact, downright lousy. Do not even think about refrigerating it either. The condensation that can occur when you defrost or bring to room temp can destroy the finish of the fondant.
Now, if you are going to freeze the cake, as many folks do until the first anniversary, yes go ahead and freeze. The cake will not look as beautiful as it did originally but you just have to keep the idea in mind that it was perfect on the day of the wedding.
Buttercream Icing/Covering:
Buttercream Icing 101
(Recipe and Tutorial on making %26amp; using buttercream icing)
Buttercream Recipes
Decorating with Buttercream
Wedding Cakes:
Assembling Cakes/Wedding Cakes
Cake Fillings
Covering Wedding Cakes with Fondant
Decorating Wedding Cakes
(Lots of Q%26amp;A's on decoration a wedding cake)
Other Cake Baking and Decoration Topics:
Recipes %26amp; Baking Ingredients
Miscellaneous
Comments From Bakers
Cookies %26amp; Cookie Cutters
Peggy's Cake Decorating Idea Photos (The idea page has photos only and no detailed decorating instructions.)
Now we will start to make the triangle part of the cake.
To make it easy for me I placed the cake at the edge of the counter so that my knife handle hangs over the edge. Put your hand lightly on the top of the cake to help keep it from shifting.
Carefully cut the cake on the diagonal from one end to the other.
As you get to the end, you might have move your hand to the bottom end of the cake to hold it still. Whatever works for you, is just fine, just make sure that you don’t press down to hard and push the icing out from between the layers.
Tip the top layer over on end.
Email Peggy:
If you have any additional questions or comments that have not been answers in the categories above, Peggy will try to answer them for you.
Email Peggy: (just click on the underlined): Peggy Weaver.
Please, first check the sections above before emailing, as Peggy gets many repeat questions.
Since you are working with Chocolate Icing, I find the easiest way to keep things neat and presentable is to put pieces of wax paper under your cake. After you finish icing, you will be able to gently pull the sheet out from under the cake and your plate will be almost perfectly clean. So, do that now and then gently pick up the cake half that you tipped up and place it on one side of the wax paper.
Your next step is to put a thick layer of icing on the tall side of the triangle. This will help “glue” the two sides together. Notice in the top picture that the one side of the plate is propped up on the cutting board. There really is a very good reason for this. The icing that you just put on the cake is heavy and can cause the cake to tip over onto the iced side. If you don’t have someone helping you, this is one way to keep the cake steady while you pick up the second half of the cake and place it on the cake plate next to the first half. Make sure that the layers of both sides of the cake go up and down.
Gently push the 2 sides together so that they stick to each other. Just for a point of reference I have now used up 1 (one) can of icing.
Place a coating of icing over your cake using a swirling motion. I find that I use about half a can of icing for this finish icing.
Gently slide the wax paper out from under the cake. Clean up any leftover dabs of icing off of the plate with a damp paper towel.
You can serve the cake now or place a few flower decorations on the plate. Please use only Non Toxic flowers (Edible Flowers) with your food. A few of the flowers that would look lovely and be safe would be:
African Daisy
African Violets
Baby Tears
Begonia
Dahlia
Dogwood
Gardenia
Honeysuckle
Marigold
Rose
Poppy
Violets
Dandelions.
Make sure that you pick a flower that has not been sprayed with pesticides then gently wash the flower in running water and blot dry with a paper towel. Poke the stem into the side of the cake to help hold them on to the plate and serve with a smile. Check out Linda's web page on Cooking with Edible Flowers.
The last picture here is to show you what happens when you don’t cut the slices evenly. When I cut into the cake to serve, I found that one side was just perfect and the other end of the cake as you can see a bit off center. If this happens to you, don’t worry at all. We are all bakers who are learning and not well schooled Pastry Chefs. Mom will love the effort that you put in and will be eternally grateful that you thought of her on her Special Day.
found these:
Low Fat Carrot Cake for Mothers Day
2 c Flour, all purpose
2 ts Cinnamon
1 ts Baking powder
1 ts Baking soda
3/4 ts Salt
1/4 ts Nutmeg
1 pn Cloves
1 1/2 c Sugar
1 ea Crushed pineapple (8 oz can)
3 tb Vegetable oil
1 ts Vanilla
3 c Carrots, shredded
3 ea Large egg whites
Preheat oven to 350 degrees F.
Line 13x9'; baking pan with foil. Coat with vegetable cooking spray.
Combine flour, cinnamon, baking powder, baking soda, salt, nutmeg, and cloves in bowl.
Beat sugar, pineapple, oil and vanilla in mixer bowl until smooth. Beat in dry ingredients until just combined. Stir in carrots.
Beat egg whites in small mixer bowl to form stiff peaks; fold into carrot mixture in 2 batches with rubber spatula.
Pour batter into pan. Bake 40 minutes or until toothpick inserted in center comes out clean; cool in pan on wire rack. Invert cake onto wax paper; remove pan and foil.
Mother's Day Stir Crazy Cake
2 1/2 c All-purpose flour
1 1/2 c Sugar
1/2 c Cocoa
2 ts Baking soda
1/2 ts Salt
2/3 c Cooking oil
2 tb Vinegar
1 tb Vanilla
2 c Cold coffee (or water)
1/4 c Sugar
1/2 ts Cinnamon
Put flour, sugar, cocoa, baking soda and salt into an ungreased 13X9X2-inch metal baking pan. Stir with a fork to mix; form 3 wells in flour mixture. Pour oil into one well, vinegar into another well and vanilla into the third well.
Pour cold coffee evenly over pan; stir with fork until well mixed. Do not beat.
Combine 1/4 cup sugar and cinnamon; sprinkle over batter.
Bake at 350 degrees for 35-40 minutes or until cake tests done.
Fresh Mother's Day Strawberry Cupcakes
1 3/4 c All-purpose Flour
1 ts Baking Soda
1 c Sugar
1/2 c Chopped Walnuts
2 x Egg whites
1/2 ts Vanilla extract
1/2 c Vegetable Oil
10 oz Pkg frzn sweet Strawberries*
Powdered sugar (if desired)
*Or 1 cup crushed fresh strawberries mixed with 3 T sugar
Mix together flour, baking soda, sugar and walnuts in a bowl.
In another bowl, beat together egg whites, vanilla and oil until well blended. Add strawberries and beat at slow speed of mixer until strawberries are partially broken. Beat in flour mixture slowly until smooth, but pieces of strawberries are still visible.
Pour batter into greased muffin tins, filling to half.
Bake at 350 degrees F for 30 minutes, or until they test done OR bake in greased 9x5x3'; loaf pan for 1 hour, or until cake tests done.
Sprinkle with powdered sugar if desired.
Mothers Day Brandy Cake
4 ea Eggs, separated
1/2 c Sugar, divided in half
1 c Flour, sifted
1 ts Baking Powder
1/4 ts Cinnamon
1 pn salt
5 ts Melted butter
1/2 c Almonds, chopped
Brandy Sauce:
2 c water
1 3/4 c Sugar
1 tb light corn syrup*
3/4 c brandy
Grease a 2 quart baking dish and set aside. Preheat oven to 375F.
Beat egg whites with one-half of the sugar until stiff and stiff peaks form.
Beat yolks lightly and add to the other half of the sugar. Add yolks to egg whites.
Combine all dry ingredients and fold into the eggs. Add the melted butter. Stir in nuts.
Pour batter into the casserole and bake about 1/2 hour.
For Brandy Sauce:
Boil water, sugar, and corn syrup until it forms a ball (236 F). Add the brandy.
When cake is still warm, use a thin skewer to make small holes all over; pour Brandy Sauce evenly over the cake.
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