Strawberry Creme Cake
Recipe Summary
Difficulty: Easy
Prep Time: 20 minutes
Cook Time: 25 minutes
Yield: 8 to 10 servings
Cake:
Butter, for greasing pans
Flour, for flouring pans
1 (18.25-ounce) box strawberry cake mix
1 (11.5-ounce) can strawberry nectar
3 eggs
1/4 cup vegetable oil
Filling and Frosting:
1 pound fresh strawberries, cleaned
1 cup strawberry jam, divided
1 (16-ounce) container strawberry frosting
Preheat oven to 350 degrees F.
Butter and flour 2 (9-inch) round cake pans. Combine cake mix, nectar, eggs, and oil in large bowl. Beat with a hand mixer for 2 minutes, or until well blended. Divide batter between prepared pans. Bake for 25 minutes, or until a toothpick inserted into center comes out clean. Cool cakes in pans on cooling racks for 20 minutes. Invert cakes onto cooling rack and cool completely.
Thinly slice enough strawberries to yield 1 1/4 cups. Using a serrated knife, cut each cake horizontally in half, forming 4 layers in total. Place 1 cake layer, cut side down, on a serving platter. Spread 1/3 cup jam over top of cake layer. Arrange 1/4 cup of sliced strawberries in a single layer atop jam. Top with second cake layer, cut side down. Repeat layering with jam and sliced strawberries. Top with third cake layer, cut side down. Repeat layering with jam and sliced strawberries. Top with remaining cake layer, cut side down. Spread frosting evenly over top and sides of cake to coat completely. Arrange remaining 1/2 cup sliced strawberries and 1 whole strawberry decoratively atop cake. Refrigerate cake for 40 minutes. Serve cake with remaining whole strawberries.
Birthday Stage Cake
Recipe Summary
Difficulty: Easy
Prep Time: 45 minutes
Inactive Prep Time: 1 hour 20 minutes
Cook Time: 40 minutes
Yield: 15 to 20 servings
2 (18.25 ounces) boxes strawberry cake mix (recommended: Pillsbury Moist Supreme)
2 2/3 cups water
1 cup vegetable oil
6 eggs
3/4 cup strawberry jam
2 (12-ounce) containers fluffy white, lemon, or strawberry frosting
Special Equipment:
Assorted circus-themed decorations
Preheat oven to 350 degrees F.
Butter and flour 2 (9-inch) round cake pans with 2-inch high sides. Combine cake mixes, water, oil, and eggs in a very large bowl. Beat for 3 minutes, or until well blended. Divide batter between prepared pans. Bake for 40 minutes, or until toothpick inserted into center of cakes comes out clean. Cool cakes in pans on cooling rack for 20 minutes. Invert cakes onto cooling rack and cool completely.
Cut 1 cake horizontally in half. Place top cake layer, cut side up, on serving platter. Spread 1/2 cup of jam over cake layer. Top with bottom cake layer, cut side down. Cut second cake vertically in half, forming 2 half-circle pieces. Spread remaining jam over top of 1 half-circle cake, Top with second half-circle cake. Place stacked half-circle cakes on top cake on platter. Spread entire cake with frosting to coat completely. Arrange purchased decorations on cake to resemble circus stage.Baby shower cake recipes?
Baby Shower Cake
Girl or boy? Make this pink and blue cake for the next baby shower, or make it to give as a gift.
1 box Betty Crocker庐 SuperMoist庐 white cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 egg whites
Red and blue food colors
1 1/2 containers Betty Crocker庐 Rich %26amp; Creamy vanilla frosting
1. Heat oven to 350潞F. Grease bottoms only of three 8- or 9-inch round pans with shortening or spray lightly with cooking spray.
2. In large bowl, beat cake mix, water, oil and egg whites with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour 1 1/2 cups of the batter into small bowl. Pour another 1 1/2 cups of the batter into one of the pans.
3. Stir 6 to 10 drops red food color into batter in small bowl. Stir 6 to 10 drops blue food color into batter in large bowl. Pour pink batter into another pan; pour blue batter into remaining pan. (If necessary, refrigerate 1 pan of batter until ready to bake.)
4. Bake 15 to 22 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire rack. Cool completely, about 1 hour.
5. Brush crumbs off cake. Place blue layer, top side down, on plate. Spread 1/3 cup frosting on blue layer almost to edge. Place white layer, top side down, on frosted layer. Spread 1/3 cup frosting on white layer almost to edge. Place pink layer, top side up, on frosted layer. Frost side and top of cake with frosting. Store loosely covered.
Wednesday, July 28, 2010
Does anyone have a good recipes for fresh fruit cake?
can I soak my fresh fruit in white chocolate wine instead of rum? I am trying to make a cake, bottom layer is cheese cake, then fresh fruit soak in wine, add another banana nut cake layer, then apple cinamon, another layer of fresh fruit. Please let me know if you have any good fresh fruit recipesDoes anyone have a good recipes for fresh fruit cake?
Never tried with wine, I always let the fruits sit for an hr in rum ...Does anyone have a good recipes for fresh fruit cake?
I use fresh fruits. Report Abuse
And thanks for the votes! Report Abuse
here again complete recipe http://www.nestle.in/nestle_kitchen/indian-sweet-recipe-til-ladoo.aspx Report Abuse
This is a great recipe from allrecipes.com
FRESH FRUIT CAKE
PREP TIME 40 Min
COOK TIME 30 Min
READY IN 1 Hr 40 Min
INGREDIENTS
4 egg whites
90 ml water
400 g white sugar
4 egg yolks
250 g all-purpose flour
5 g baking powder
10 g cornstarch
120 ml water
1 (14 ounce) can sweetened condensed milk
3 egg yolks
115 g sliced strawberries
190 g sliced peaches
70 g blueberries
475 ml whipped cream
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch round cake pan.
Combine the egg whites and water in a large glass or metal bowl. Whip the egg whites to soft peaks in a large bowl. Continue to whip, while gradually adding sugar until egg whites can stand in stiff peaks. Continue to whip on medium speed while adding one egg yolk at a time. Combine the flour and baking powder; fold gently into the batter. Pour the batter into the prepared cake pan.
Bake in the preheated oven until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Cool the cake in the pan for 10 minutes before turning out onto a wire rack to cool completely.
Stir the cornstarch with the water in a small bowl to dissolve and set aside. In a medium saucepan, beat together the sweetened condensed milk and the egg yolks. Bring the mixture to a boil over medium-high heat, stirring constantly. Stir in the cornstarch mixture. When the filling thickens, remove from heat and set aside to cool.
Mix together the strawberries, peaches, and blueberries in a medium bowl. Using a thread or a bread knife, slice the cooled cake in half horizontally. Spread the mixed fruit across the bottom half of the cake, pour any fruit juice over the berries to moisten the cake. Spread the cream filling over the top of the fruit. Top with the other half of the cake. Frost the cake with whipped cream or your favorite white frosting.
ENJOY!!!!!!!
ingredients
Vegetable oil cooking spray
1 large firm ripe pear, preferably Bosc, peeled and cut into 3/4 -inch dice
1 large tart green apple, peeled and cut into 3/4-inch dice
6 ounces fresh or thawed frozen cranberries (1 1/2 cups)
1 cup plus 2 tablespoons sugar
2 teaspoons cinnamon
5 tablespoons unsalted butter, softened
1/3 cup low-fat (1.5%) buttermilk
2 large eggs
2 large egg whites
2 cups cake flour
2 teaspoons baking powder
directions
Preheat the oven to 350掳. Lightly spray a 9-by-2-inch round cake pan with cooking spray. Line the bottom with parchment or wax paper. Lightly spray the paper with cooking spray and sprinkle the sides of the pan with sugar.
In a medium bowl, combine the diced pear and apple with the cranberries. Add 1 tablespoon of the sugar and the cinnamon and toss to coat.
In a large bowl, beat the butter until creamy. Gradually beat in 1 cup of the sugar and the buttermilk. Beat in the eggs and egg whites until combined, then beat in the cake flour and baking powder. Stir in the fruit. Spoon the batter into the prepared cake pan and sprinkle the top with the remaining 1 tablespoon sugar.
Bake the cake for about 1 hour, or until golden and a cake tester inserted in the center comes out clean. Set the pan on a rack and let cool for 20 minutes. Invert the cake onto a plate and peel off the paper. Invert the cake again onto a large plate or platter and let cool completely. (The fruit cake can be kept, covered, at room temperature for 1 day.)
Ingredients --- Fruit Sauce
1 1/2 cups orange juice
3/4 cup sugar
2 tablespoons cornstarch
1 teaspoon orange zest grated
1 teaspoon lemon zest grated
1/4 teaspoon salt optional
--- Cake
1 package cake mix angel food
3 medium peaches
1 pint strawberries
1 cup blueberries
Directions
About 2 hours before serving or early in the day: Prepare fruit sauce: In 2 qt saucepan over medium heat, mix orange juice, sugar, cornstarch, orange peel, lemon peel and salt.
Cook over medium heat, stirring constantly, until mixture thickens and boils; boil 1 minute.
Cover saucepan and refrigerate about 1 hour or until mixture is chilled.
Meanwhile, preheat oven to 375~.
Line 15 1/2 x 10 1/2 jelly-roll pan (I use my roasting pan) with waxed paper; grease paper.
Prepare angel food cake mix as label directs, but spread batter evenly in prepared jelly-roll pan.
Bake cake 20 minutes or until golden.
Cover large wire rack with sheet of waxed paper.
When cake is done, with small spatula, loosen it from sides of pan; invert onto waxed paper on rack.
Lift off pan; peel off paper.
Cool cake completely, then return to clean jelly-roll pan or large tray.
Cover cake if not using right away.
To serve: Spread top of cake with about half of chilled fruit sauce.
Slice peaches and strawberries.
Arrange peaches, strawberries, and blueberries on cake; brush fruit with remaining fruit sauce.Ingredients --- Fruit Sauce
1 1/2 cups orange juice
3/4 cup sugar
2 tablespoons cornstarch
1 teaspoon orange zest grated
1 teaspoon lemon zest grated
1/4 teaspoon salt optional
--- Cake
1 package cake mix angel food
3 medium peaches
1 pint strawberries
1 cup blueberries
Directions
About 2 hours before serving or early in the day: Prepare fruit sauce: In 2 qt saucepan over medium heat, mix orange juice, sugar, cornstarch, orange peel, lemon peel and salt.
Cook over medium heat, stirring constantly, until mixture thickens and boils; boil 1 minute.
Cover saucepan and refrigerate about 1 hour or until mixture is chilled.
Meanwhile, preheat oven to 375~.
Line 15 1/2 x 10 1/2 jelly-roll pan (I use my roasting pan) with waxed paper; grease paper.
Prepare angel food cake mix as label directs, but spread batter evenly in prepared jelly-roll pan.
Bake cake 20 minutes or until golden.
Cover large wire rack with sheet of waxed paper.
When cake is done, with small spatula, loosen it from sides of pan; invert onto waxed paper on rack.
Lift off pan; peel off paper.
Cool cake completely, then return to clean jelly-roll pan or large tray.
Cover cake if not using right away.
To serve: Spread top of cake with about half of chilled fruit sauce.
Slice peaches and strawberries.
Arrange peaches, strawberries, and blueberries on cake; brush fruit with remaining fruit sauce.
Ingredients and Directions
--------FRUIT SAUCE--------
1 1/2 c Orange juice
3/4 c Sugar
2 tb Cornstarch
1 ts Grated orange peel
1 ts Grated lemon peel
1/4 ts Salt (optional)
------------CAKE------------
1 pk Angel food cake mix
3 Medium peaches
1 pt Strawberries
1 c Blueberries
About 2 hours before serving or early in the day: Prepare fruit sauce: In 2 qt saucepan over medium heat, mix orange juice, sugar, cornstarch, orange peel, lemon peel and salt. Cook over medium heat, stirring constantly, until mixture thickens and boils; boil 1 minute. Cover saucepan and refrigerate about 1 hour or until mixture is chilled. Meanwhile, preheat oven to 375~. Line 15 1/2 x 10 1/2 jelly-roll pan (I use my roasting pan) with waxed paper; grease paper. Prepare angel food cake mix as label directs, but spread batter evenly in prepared jelly-roll pan. Bake cake 20 minutes or until golden. Cover large wire rack with sheet of waxed paper. When cake is done, with small spatula, loosen it from sides of pan; invert onto waxed paper on rack. Lift off pan; peel off paper. Cool cake completely, then return to clean jelly-roll pan or large tray. Cover cake if not using right away. To serve: Spread top of cake with about half of chilled fruit sauce. Slice peaches and strawberries. Arrange peaches, strawberries, and blueberries on cake; brush fruit with remaining fruit sauce. This cake is absolutely delicious and looks very pretty with the different color fruit on top.
Never tried with wine, I always let the fruits sit for an hr in rum ...Does anyone have a good recipes for fresh fruit cake?
I use fresh fruits. Report Abuse
And thanks for the votes! Report Abuse
here again complete recipe http://www.nestle.in/nestle_kitchen/indian-sweet-recipe-til-ladoo.aspx Report Abuse
This is a great recipe from allrecipes.com
FRESH FRUIT CAKE
PREP TIME 40 Min
COOK TIME 30 Min
READY IN 1 Hr 40 Min
INGREDIENTS
4 egg whites
90 ml water
400 g white sugar
4 egg yolks
250 g all-purpose flour
5 g baking powder
10 g cornstarch
120 ml water
1 (14 ounce) can sweetened condensed milk
3 egg yolks
115 g sliced strawberries
190 g sliced peaches
70 g blueberries
475 ml whipped cream
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch round cake pan.
Combine the egg whites and water in a large glass or metal bowl. Whip the egg whites to soft peaks in a large bowl. Continue to whip, while gradually adding sugar until egg whites can stand in stiff peaks. Continue to whip on medium speed while adding one egg yolk at a time. Combine the flour and baking powder; fold gently into the batter. Pour the batter into the prepared cake pan.
Bake in the preheated oven until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Cool the cake in the pan for 10 minutes before turning out onto a wire rack to cool completely.
Stir the cornstarch with the water in a small bowl to dissolve and set aside. In a medium saucepan, beat together the sweetened condensed milk and the egg yolks. Bring the mixture to a boil over medium-high heat, stirring constantly. Stir in the cornstarch mixture. When the filling thickens, remove from heat and set aside to cool.
Mix together the strawberries, peaches, and blueberries in a medium bowl. Using a thread or a bread knife, slice the cooled cake in half horizontally. Spread the mixed fruit across the bottom half of the cake, pour any fruit juice over the berries to moisten the cake. Spread the cream filling over the top of the fruit. Top with the other half of the cake. Frost the cake with whipped cream or your favorite white frosting.
ENJOY!!!!!!!
ingredients
Vegetable oil cooking spray
1 large firm ripe pear, preferably Bosc, peeled and cut into 3/4 -inch dice
1 large tart green apple, peeled and cut into 3/4-inch dice
6 ounces fresh or thawed frozen cranberries (1 1/2 cups)
1 cup plus 2 tablespoons sugar
2 teaspoons cinnamon
5 tablespoons unsalted butter, softened
1/3 cup low-fat (1.5%) buttermilk
2 large eggs
2 large egg whites
2 cups cake flour
2 teaspoons baking powder
directions
Preheat the oven to 350掳. Lightly spray a 9-by-2-inch round cake pan with cooking spray. Line the bottom with parchment or wax paper. Lightly spray the paper with cooking spray and sprinkle the sides of the pan with sugar.
In a medium bowl, combine the diced pear and apple with the cranberries. Add 1 tablespoon of the sugar and the cinnamon and toss to coat.
In a large bowl, beat the butter until creamy. Gradually beat in 1 cup of the sugar and the buttermilk. Beat in the eggs and egg whites until combined, then beat in the cake flour and baking powder. Stir in the fruit. Spoon the batter into the prepared cake pan and sprinkle the top with the remaining 1 tablespoon sugar.
Bake the cake for about 1 hour, or until golden and a cake tester inserted in the center comes out clean. Set the pan on a rack and let cool for 20 minutes. Invert the cake onto a plate and peel off the paper. Invert the cake again onto a large plate or platter and let cool completely. (The fruit cake can be kept, covered, at room temperature for 1 day.)
Ingredients --- Fruit Sauce
1 1/2 cups orange juice
3/4 cup sugar
2 tablespoons cornstarch
1 teaspoon orange zest grated
1 teaspoon lemon zest grated
1/4 teaspoon salt optional
--- Cake
1 package cake mix angel food
3 medium peaches
1 pint strawberries
1 cup blueberries
Directions
About 2 hours before serving or early in the day: Prepare fruit sauce: In 2 qt saucepan over medium heat, mix orange juice, sugar, cornstarch, orange peel, lemon peel and salt.
Cook over medium heat, stirring constantly, until mixture thickens and boils; boil 1 minute.
Cover saucepan and refrigerate about 1 hour or until mixture is chilled.
Meanwhile, preheat oven to 375~.
Line 15 1/2 x 10 1/2 jelly-roll pan (I use my roasting pan) with waxed paper; grease paper.
Prepare angel food cake mix as label directs, but spread batter evenly in prepared jelly-roll pan.
Bake cake 20 minutes or until golden.
Cover large wire rack with sheet of waxed paper.
When cake is done, with small spatula, loosen it from sides of pan; invert onto waxed paper on rack.
Lift off pan; peel off paper.
Cool cake completely, then return to clean jelly-roll pan or large tray.
Cover cake if not using right away.
To serve: Spread top of cake with about half of chilled fruit sauce.
Slice peaches and strawberries.
Arrange peaches, strawberries, and blueberries on cake; brush fruit with remaining fruit sauce.Ingredients --- Fruit Sauce
1 1/2 cups orange juice
3/4 cup sugar
2 tablespoons cornstarch
1 teaspoon orange zest grated
1 teaspoon lemon zest grated
1/4 teaspoon salt optional
--- Cake
1 package cake mix angel food
3 medium peaches
1 pint strawberries
1 cup blueberries
Directions
About 2 hours before serving or early in the day: Prepare fruit sauce: In 2 qt saucepan over medium heat, mix orange juice, sugar, cornstarch, orange peel, lemon peel and salt.
Cook over medium heat, stirring constantly, until mixture thickens and boils; boil 1 minute.
Cover saucepan and refrigerate about 1 hour or until mixture is chilled.
Meanwhile, preheat oven to 375~.
Line 15 1/2 x 10 1/2 jelly-roll pan (I use my roasting pan) with waxed paper; grease paper.
Prepare angel food cake mix as label directs, but spread batter evenly in prepared jelly-roll pan.
Bake cake 20 minutes or until golden.
Cover large wire rack with sheet of waxed paper.
When cake is done, with small spatula, loosen it from sides of pan; invert onto waxed paper on rack.
Lift off pan; peel off paper.
Cool cake completely, then return to clean jelly-roll pan or large tray.
Cover cake if not using right away.
To serve: Spread top of cake with about half of chilled fruit sauce.
Slice peaches and strawberries.
Arrange peaches, strawberries, and blueberries on cake; brush fruit with remaining fruit sauce.
Ingredients and Directions
--------FRUIT SAUCE--------
1 1/2 c Orange juice
3/4 c Sugar
2 tb Cornstarch
1 ts Grated orange peel
1 ts Grated lemon peel
1/4 ts Salt (optional)
------------CAKE------------
1 pk Angel food cake mix
3 Medium peaches
1 pt Strawberries
1 c Blueberries
About 2 hours before serving or early in the day: Prepare fruit sauce: In 2 qt saucepan over medium heat, mix orange juice, sugar, cornstarch, orange peel, lemon peel and salt. Cook over medium heat, stirring constantly, until mixture thickens and boils; boil 1 minute. Cover saucepan and refrigerate about 1 hour or until mixture is chilled. Meanwhile, preheat oven to 375~. Line 15 1/2 x 10 1/2 jelly-roll pan (I use my roasting pan) with waxed paper; grease paper. Prepare angel food cake mix as label directs, but spread batter evenly in prepared jelly-roll pan. Bake cake 20 minutes or until golden. Cover large wire rack with sheet of waxed paper. When cake is done, with small spatula, loosen it from sides of pan; invert onto waxed paper on rack. Lift off pan; peel off paper. Cool cake completely, then return to clean jelly-roll pan or large tray. Cover cake if not using right away. To serve: Spread top of cake with about half of chilled fruit sauce. Slice peaches and strawberries. Arrange peaches, strawberries, and blueberries on cake; brush fruit with remaining fruit sauce. This cake is absolutely delicious and looks very pretty with the different color fruit on top.
Any good birthday cake recipes for a 20cm cake tin?
I have two 20cm in diameter cake tins and want a good birthday cake recipe for them. Many thanksAny good birthday cake recipes for a 20cm cake tin?
http://www.bbcgoodfood.com/recipes/3092/鈥?/a>
http://www.bbcgoodfood.com/recipes/3092/鈥?/a>
What do we use vinegar in some cake recipes?
we do? omfg.vinegar??What do we use vinegar in some cake recipes?
sour-dough recipes,What do we use vinegar in some cake recipes?
it reacts with the other ingredients to make the cake raise. ex vinegar + baking soda
It reacts with ingredients like baking soda and buttermilk to produce a light, soft texture(gingerbread and Red Velvet cake are examples).
sour-dough recipes,What do we use vinegar in some cake recipes?
it reacts with the other ingredients to make the cake raise. ex vinegar + baking soda
It reacts with ingredients like baking soda and buttermilk to produce a light, soft texture(gingerbread and Red Velvet cake are examples).
Do you have any good lemon layer cake recipes?
Any help is appreciated!Do you have any good lemon layer cake recipes?
Lemon Layer Cake
2.5 cups sifted flour
2 tsp. baking powder
.25 tsp. baking soda
.25 tsp. salt (optional)
8 tbsp. unsalted butter, softened
2 tsp. lemon zest
1.25 cups sugar
2 large eggs
.5 cup milk
.5 cup lemon juice
Heat the oven to 375 degrees. Flour, line and grease 2 8-inch round cake pans.
Combine sifted flour, baking soda, baking powder and salt in a medium bowl. In a large mixing bowl combine butter and lemon zest and beat until fluffy. Gradually beat in sugar (the slower, the better) until completely combined. Add eggs one at a time, then beat 2 to 3 minutes until the batter is light and fluffy.
Beat .25 of dry ingredients into the wet batter, and then add all of the milk. Beat until combined. Add the remaining dry ingredients, alternating with lemon juice, beginning and ending with the dry.
Divide batter between the two cake pans and smooth with spatula.
Place pans on the middle rack in oven. Bake for 25 minutes or until the top springs back when lightly touched. Cool in pans on rack for 10 minutes.
Apply lemon butter cream frosting, using .5 cup for the filling (I like to use raspberry jam instead), and the remaining 2 cups for frosting. Serve at room temperature.
-----------
Lemon Butter Cream Frosting
3 large egg whites
1 cup sugar
1 cup butter at room temperature
1 tbsp. lemon zest
.3 cup lemon juice
In a stainless steel double boiler over simmering water combine sugar and egg whites. Whisk until just warm and dissolved (don鈥檛 scramble the eggs!). Remove from heat and beat with an upright mixer until stiff peaks form. If separation occurs, continue beating on high, or cool to room temperature.
Once the mixture reaches room temperature add butter one tablespoon at a time, beating until smooth. Add lemon zest and continue beating at medium speed. Add lemon juice and beat on high until smooth.Do you have any good lemon layer cake recipes?
Lemon Ice-Box Cake --
INGREDIENTS
1 (18.25 ounce) package lemon cake mix
2 (14 ounce) cans sweetened condensed milk
1/2 cup fresh lemon juice
1 (12 ounce) container frozen whipped topping, thawed
DIRECTIONS
Bake the cake in 2 layers as directed on package. When cool, slice each layer in half horizontally, making 4 layers. In a medium bowl, combine the 2 cans of sweetened condensed milk with the fresh lemon juice. Reserve half of the mixture and set aside.
Use half of lemon milk mixture to put between layers. With the reserved mixture, gently fold in the whipped topping, and use to frost the entire cake. Chill overnight before serving.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^鈥?br>
Lemon Gold Cake --
INGREDIENTS
2 1/2 cups sifted cake flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter
1 tablespoon lemon zest
1 3/4 cups white sugar
6 egg yolks
1 1/8 cups milk
DIRECTIONS
Line two 9 inch round pans with parchment paper. Preheat oven to 350 degrees F (175 degrees C).
Measure sifted flour, baking powder, and salt; sift together three times.
Cream butter or margarine and lemon rind together. Gradually add sugar, creaming until light and fluffy. Add egg yolks one at a time, beating thoroughly after each addition. Add sifted ingredients alternately with milk to the creamed mixture, a small amount at a time; beat after each addition until smooth.
Bake for 25 to 30 minutes. Cool on wire racks.
OLD FASHIONED LAYERED LEMON CAKE
1 c. + 2 tbsp. butter, softened
2 1/4 c. sugar
6 eggs, separated
3 1/4 c. all purpose flour
1 tbsp. baking powder
1/8 tsp. salt
1 c. + 2 tbsp. milk
3/4 tsp. lemon rind
1 3/4 tsp. lemon juice
Lemon Filling
Additional lemon rind
Lemon twist
Cream butter; gradually add sugar, beating well at medium speed of electric mixer. Add egg yolks, one at a time, beating well after each addition.
Combine flour, baking powder and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix well after each addition. Stir in lemon rind and juice. Beat egg whites (at room temperature) until soft peaks form; fold into batter.
Pour batter into 3 greased and floured 9'; round cake pans. Bake at 350 degrees for 25 to 30 minutes or until wooden pick inserted comes out clean. Cool in pans 10 minutes; remove from pans and let cool completely.
Split each layer in half horizontally. Spread lemon filling between layers and on top; garnish with additional lemon rind and lemon twist, if desired. Yield: 1 (9';) layer cake.
LEMON FILLING:
2 1/4 c. sugar
1/4 c. + 1 1/2 tbsp. all purpose flour
2 tbsp. grated lemon rind
1/2 c. lemon juice
1 egg, beaten
2 tbsp. butter
Combine first 5 ingredients in a heavy saucepan; cook over medium heat, stirring constantly, until smooth and thickened. Remove from heat. Add butter; stir until melted. Cool. Yield: about 2 1/2 cups.
This is the absolute best lemon cake I have ever had. I'd make it every day if my tummy would let me get away with it...
INGREDIENTS
* 1 (18.25 ounce) package lemon cake mix
* 1 (3.4 ounce) package instant lemon pudding mix
* 3/4 cup vegetable oil
* 4 eggs
* 1 cup lemon-lime flavored carbonated beverage
DIRECTIONS
1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan.
2. In a large bowl, combine cake mix and pudding mix, then stir in the oil. Beat in the eggs, one at a time, then stir in the lemon-lime soda.
3. Pour batter into prepared pan. Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
According to the recipe, it's a bundt cake, but I've made it with other pans and had no trouble. Just adjust the cooking time (if it'll be a thinner cake, bake it less time). You could ice it with a powdered sugar/lemon juice icing or use a cream cheese frosting.
Try this one.
Dunkin heinze Lemon cake mix
Jello Instant Lemon pudding
Follow directions on both boxes.
Then after you bake the cake and layer cake and pudding, When done, Sprinkle with powdered sugar.
We would do it with cup cakes and cut the center fill the center with pudding and sprinkle. It is soooo good. Simple and looks good too.
well, there are so many different kinds of lemon layer cake,
this website below has them all
just pick the one u wanna make
:)
Lemon Layer Cake
2.5 cups sifted flour
2 tsp. baking powder
.25 tsp. baking soda
.25 tsp. salt (optional)
8 tbsp. unsalted butter, softened
2 tsp. lemon zest
1.25 cups sugar
2 large eggs
.5 cup milk
.5 cup lemon juice
Heat the oven to 375 degrees. Flour, line and grease 2 8-inch round cake pans.
Combine sifted flour, baking soda, baking powder and salt in a medium bowl. In a large mixing bowl combine butter and lemon zest and beat until fluffy. Gradually beat in sugar (the slower, the better) until completely combined. Add eggs one at a time, then beat 2 to 3 minutes until the batter is light and fluffy.
Beat .25 of dry ingredients into the wet batter, and then add all of the milk. Beat until combined. Add the remaining dry ingredients, alternating with lemon juice, beginning and ending with the dry.
Divide batter between the two cake pans and smooth with spatula.
Place pans on the middle rack in oven. Bake for 25 minutes or until the top springs back when lightly touched. Cool in pans on rack for 10 minutes.
Apply lemon butter cream frosting, using .5 cup for the filling (I like to use raspberry jam instead), and the remaining 2 cups for frosting. Serve at room temperature.
-----------
Lemon Butter Cream Frosting
3 large egg whites
1 cup sugar
1 cup butter at room temperature
1 tbsp. lemon zest
.3 cup lemon juice
In a stainless steel double boiler over simmering water combine sugar and egg whites. Whisk until just warm and dissolved (don鈥檛 scramble the eggs!). Remove from heat and beat with an upright mixer until stiff peaks form. If separation occurs, continue beating on high, or cool to room temperature.
Once the mixture reaches room temperature add butter one tablespoon at a time, beating until smooth. Add lemon zest and continue beating at medium speed. Add lemon juice and beat on high until smooth.Do you have any good lemon layer cake recipes?
Lemon Ice-Box Cake --
INGREDIENTS
1 (18.25 ounce) package lemon cake mix
2 (14 ounce) cans sweetened condensed milk
1/2 cup fresh lemon juice
1 (12 ounce) container frozen whipped topping, thawed
DIRECTIONS
Bake the cake in 2 layers as directed on package. When cool, slice each layer in half horizontally, making 4 layers. In a medium bowl, combine the 2 cans of sweetened condensed milk with the fresh lemon juice. Reserve half of the mixture and set aside.
Use half of lemon milk mixture to put between layers. With the reserved mixture, gently fold in the whipped topping, and use to frost the entire cake. Chill overnight before serving.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^鈥?br>
Lemon Gold Cake --
INGREDIENTS
2 1/2 cups sifted cake flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter
1 tablespoon lemon zest
1 3/4 cups white sugar
6 egg yolks
1 1/8 cups milk
DIRECTIONS
Line two 9 inch round pans with parchment paper. Preheat oven to 350 degrees F (175 degrees C).
Measure sifted flour, baking powder, and salt; sift together three times.
Cream butter or margarine and lemon rind together. Gradually add sugar, creaming until light and fluffy. Add egg yolks one at a time, beating thoroughly after each addition. Add sifted ingredients alternately with milk to the creamed mixture, a small amount at a time; beat after each addition until smooth.
Bake for 25 to 30 minutes. Cool on wire racks.
OLD FASHIONED LAYERED LEMON CAKE
1 c. + 2 tbsp. butter, softened
2 1/4 c. sugar
6 eggs, separated
3 1/4 c. all purpose flour
1 tbsp. baking powder
1/8 tsp. salt
1 c. + 2 tbsp. milk
3/4 tsp. lemon rind
1 3/4 tsp. lemon juice
Lemon Filling
Additional lemon rind
Lemon twist
Cream butter; gradually add sugar, beating well at medium speed of electric mixer. Add egg yolks, one at a time, beating well after each addition.
Combine flour, baking powder and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix well after each addition. Stir in lemon rind and juice. Beat egg whites (at room temperature) until soft peaks form; fold into batter.
Pour batter into 3 greased and floured 9'; round cake pans. Bake at 350 degrees for 25 to 30 minutes or until wooden pick inserted comes out clean. Cool in pans 10 minutes; remove from pans and let cool completely.
Split each layer in half horizontally. Spread lemon filling between layers and on top; garnish with additional lemon rind and lemon twist, if desired. Yield: 1 (9';) layer cake.
LEMON FILLING:
2 1/4 c. sugar
1/4 c. + 1 1/2 tbsp. all purpose flour
2 tbsp. grated lemon rind
1/2 c. lemon juice
1 egg, beaten
2 tbsp. butter
Combine first 5 ingredients in a heavy saucepan; cook over medium heat, stirring constantly, until smooth and thickened. Remove from heat. Add butter; stir until melted. Cool. Yield: about 2 1/2 cups.
This is the absolute best lemon cake I have ever had. I'd make it every day if my tummy would let me get away with it...
INGREDIENTS
* 1 (18.25 ounce) package lemon cake mix
* 1 (3.4 ounce) package instant lemon pudding mix
* 3/4 cup vegetable oil
* 4 eggs
* 1 cup lemon-lime flavored carbonated beverage
DIRECTIONS
1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan.
2. In a large bowl, combine cake mix and pudding mix, then stir in the oil. Beat in the eggs, one at a time, then stir in the lemon-lime soda.
3. Pour batter into prepared pan. Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
According to the recipe, it's a bundt cake, but I've made it with other pans and had no trouble. Just adjust the cooking time (if it'll be a thinner cake, bake it less time). You could ice it with a powdered sugar/lemon juice icing or use a cream cheese frosting.
Try this one.
Dunkin heinze Lemon cake mix
Jello Instant Lemon pudding
Follow directions on both boxes.
Then after you bake the cake and layer cake and pudding, When done, Sprinkle with powdered sugar.
We would do it with cup cakes and cut the center fill the center with pudding and sprinkle. It is soooo good. Simple and looks good too.
well, there are so many different kinds of lemon layer cake,
this website below has them all
just pick the one u wanna make
:)
I'm looking for cake frosting recipes?
I brick white margarine
2 tsp vanilla extract
1/2 cup evaporated milk
3 cups ( or so ) Icing sugar
whip it all together with an electric mixer ..best if you whip it for like 20 mins.
Keep refrigeratedI'm looking for cake frosting recipes?
my favorite advice is.. just use the whipped stuff that Pillsbury has.. and add KOOL WHIP!!!!!! it tastes and is as fluffy as the bakery frosting!!!!!!!!
DROOOOLINGI'm looking for cake frosting recipes?
http://search.allrecipes.com/recipe/quic鈥?/a>
try this site: it has different frosting receipes for different types of cake.
1/2 cup solid vegetable shortening
1/2 cup butter or margarine*
1 teaspoon Clear Vanilla
4 cups sifted confectioners' sugar (approx. 1 lb.)
2 tablespoons milk**
Cream butter and shortening with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep icing covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before use.
http://www.wilton.com/recipes/recipesand鈥?/a>
keep looking i wanna piece yyuummmm
The easiest is milk + powdered sugar + food coloring (optional).body mask
2 tsp vanilla extract
1/2 cup evaporated milk
3 cups ( or so ) Icing sugar
whip it all together with an electric mixer ..best if you whip it for like 20 mins.
Keep refrigeratedI'm looking for cake frosting recipes?
my favorite advice is.. just use the whipped stuff that Pillsbury has.. and add KOOL WHIP!!!!!! it tastes and is as fluffy as the bakery frosting!!!!!!!!
DROOOOLINGI'm looking for cake frosting recipes?
http://search.allrecipes.com/recipe/quic鈥?/a>
try this site: it has different frosting receipes for different types of cake.
1/2 cup solid vegetable shortening
1/2 cup butter or margarine*
1 teaspoon Clear Vanilla
4 cups sifted confectioners' sugar (approx. 1 lb.)
2 tablespoons milk**
Cream butter and shortening with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep icing covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before use.
http://www.wilton.com/recipes/recipesand鈥?/a>
keep looking i wanna piece yyuummmm
The easiest is milk + powdered sugar + food coloring (optional).
I want to make my best friend a birthday cake, decorating tips and recipes please?
I want it to taste like the inside of a fortinos, food basics,etc, you know, the ones you just order and pick up.
If you don't have a recipe for it no problem but please give me some decorating tips. I want it to have ribbon, flowers, and somehow glittery. I really want decorating tips most of all because i could always buy ready made stuff ;)
Its going to be two layer cake by the way.
Be as creative as you can be people :DI want to make my best friend a birthday cake, decorating tips and recipes please?
Title: NORWEGIAN BIRTHDAY CAKE (BLOTKAKE)
Categories: Cakes, Ethnic
Yield: 10 Servings
5 Eggs, separated
3/4 ts Cream of tartar
1 1/2 c Sugar
1/2 c Water
1 ts Vanilla
1 1/2 c Flour
1 ts Baking powder
2 c Whipping cream
Strawberries, optional
In a bowl beat egg whites until foamy. Add cream of tartar and beat until stiff peaks form. Gradually beat in sugar. Set aside. Beat egg yolks until thick and lemon colored. Stir in water and vanilla. Sift flour twice with baking powder. Stir flour into egg-yolk mixture by hand, until thoroughly combined. Fold in egg-white mixture. Pour mixture into 2 (8-inch) round parchment-lined cake pans and bake at 350 degrees about 30 to 40 minutes, or until wood pick inserted in center comes out dry. When cool, divide each cake into 2 layers. Whip cream. Save enough whipped cream to decorate outside of cake. Add crushed strawberries with juice to rest of whipped cream. Then spread on top of layers.
Each serving contains about: 382 calories; 108 mg sodium; 172 mg cholesterol; 20 grams fat; 45 grams carbohydrates; 6 grams protein; 0.05gram fiber.
This sponge cake is also delicious on its own or as a base for fruit and whipped cream.
-----I want to make my best friend a birthday cake, decorating tips and recipes please?
I can answer this. I would suggest for a recipe you just print one of my birthday cake recipes off my website. http://www.birthday-cake-central.com/bir鈥?/a> will take you to the recipe page.
For decorating: You can get the glittery look with Wilton glitter dust. You sprinkle this ';fairy dust'; (for a better word) on the cake and it gives a shimmer. It's available in several colors and is edible.
For something different shapewise, you could pickup a cake pan in a fun shape and then creatively decorate it with different colors. Be creative and dont' worry about it looking like an ace of cakes quality. Just have fun and make a day of it. Baking is one of the few things you can do, screw up and still have everyone enjoy the end result.
Look at a coloring book and pick out a picture. Place waxed paper over top of the picture and trace it using a writing tip for cake decorating in frosting. Have the cake frosted, take the picture on the waxed paper and turn over so frosting side is down. Lift the waxed paper off and fill in the gaps with frosting.
http://www.easy-birthday-cakes.com/
http://www.inspired-by-chocolate-and-cak鈥?/a>
http://www.metacafe.com/watch/1695601/ca鈥?/a>
If you don't have a recipe for it no problem but please give me some decorating tips. I want it to have ribbon, flowers, and somehow glittery. I really want decorating tips most of all because i could always buy ready made stuff ;)
Its going to be two layer cake by the way.
Be as creative as you can be people :DI want to make my best friend a birthday cake, decorating tips and recipes please?
Title: NORWEGIAN BIRTHDAY CAKE (BLOTKAKE)
Categories: Cakes, Ethnic
Yield: 10 Servings
5 Eggs, separated
3/4 ts Cream of tartar
1 1/2 c Sugar
1/2 c Water
1 ts Vanilla
1 1/2 c Flour
1 ts Baking powder
2 c Whipping cream
Strawberries, optional
In a bowl beat egg whites until foamy. Add cream of tartar and beat until stiff peaks form. Gradually beat in sugar. Set aside. Beat egg yolks until thick and lemon colored. Stir in water and vanilla. Sift flour twice with baking powder. Stir flour into egg-yolk mixture by hand, until thoroughly combined. Fold in egg-white mixture. Pour mixture into 2 (8-inch) round parchment-lined cake pans and bake at 350 degrees about 30 to 40 minutes, or until wood pick inserted in center comes out dry. When cool, divide each cake into 2 layers. Whip cream. Save enough whipped cream to decorate outside of cake. Add crushed strawberries with juice to rest of whipped cream. Then spread on top of layers.
Each serving contains about: 382 calories; 108 mg sodium; 172 mg cholesterol; 20 grams fat; 45 grams carbohydrates; 6 grams protein; 0.05gram fiber.
This sponge cake is also delicious on its own or as a base for fruit and whipped cream.
-----I want to make my best friend a birthday cake, decorating tips and recipes please?
I can answer this. I would suggest for a recipe you just print one of my birthday cake recipes off my website. http://www.birthday-cake-central.com/bir鈥?/a> will take you to the recipe page.
For decorating: You can get the glittery look with Wilton glitter dust. You sprinkle this ';fairy dust'; (for a better word) on the cake and it gives a shimmer. It's available in several colors and is edible.
For something different shapewise, you could pickup a cake pan in a fun shape and then creatively decorate it with different colors. Be creative and dont' worry about it looking like an ace of cakes quality. Just have fun and make a day of it. Baking is one of the few things you can do, screw up and still have everyone enjoy the end result.
Look at a coloring book and pick out a picture. Place waxed paper over top of the picture and trace it using a writing tip for cake decorating in frosting. Have the cake frosted, take the picture on the waxed paper and turn over so frosting side is down. Lift the waxed paper off and fill in the gaps with frosting.
http://www.easy-birthday-cakes.com/
http://www.inspired-by-chocolate-and-cak鈥?/a>
http://www.metacafe.com/watch/1695601/ca鈥?/a>
Subscribe to:
Posts (Atom)