Month: January 2023

Categories
2. Fruit Cakes latest recipes

Hummingbird Cake

Ingredients

Cake

  • 2 cups (250g) all-purpose flour
  • 1 1/2 cups (300g) granulated sugar
  • 1 1/2 teaspoons ground cinnamon
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup canola, or vegetable oil
  • 3 eggs, room temperature
  • 1 1/3 cups (about 3) banana, mashed
  • 8 ounces crushed pineapple, drained
  • 2 teaspoons vanilla
  • 3/4 cup pecans, toasted, chopped

Frosting:

  • 1 cup (2 sticks or 226g) salted butter softened
  • 8 ounces cream cheese, softened
  • 5 cups confectioner’s sugar , sifted
  • 1 1/2 teaspoons vanilla
  • 3/4 cup pecans, toasted, chopped

Instructions

Cake

  1. Preheat oven to 350°F. Grease three 6-inch pans with shortening and then flour. Line bottoms with parchment paper.
  2. In a large bowl mix all dry ingredients together. 
  3. Add in the canola, eggs, banana, crushed pineapple, and vanilla. Stir until combined. Mix in the pecans.
  4. Equally divide batter between the 3 pans and bake for 35-40 minutes until toothpick comes out mostly clean. (A few crumbs should stick to the toothpick! Start checking the cake at 25 minutes and rotate pans if needed.)
  5. Place the cake pans on a cooling rack for 5 minutes and then remove cakes from pans. Allow to cool completely.
  6. If needed, cut the tops off the cakes if they aren’t flat. Wrap each layer in plastic wrap and place in the freezer.

Frosting

  1. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and cream cheese together until smooth. Add the vanilla and powdered sugar and begin beating on low. Increase speed and beat for about 3 minutes until smooth and fluffy. To get air pockets out, turn down to the stir setting and let it run for 3-5 minutes. Apply frosting to cooled cake.

Assembling the Cake

  1. Assemble cake by placing one layer on a cake stand. Apply one even layer of frosting and repeat with remaining cake layers. Apply a thin crumb coat and chill for 15-30 minutes.
  2. Frost the sides (the final, beauty coat of frosting) and top of the cake. Sprinkle the top with toasted pecans and press some into the sides of the cake.
  3. Chill the cake until ready to eat.
Categories
1. Birthday Cakes latest recipes

my birthday cake

Ingredients

Chocolate Layer Cake

  • 1 3/4 c all-purpose flour
  • 2 c sugar
  • 3/4 c good unsweetened cocoa powder
  • 2 tsp. baking soda
  • 1 tsp. baking powder
  • 1 tsp. kosher salt
  • 1 c buttermilk
  • 1/2 c vegetable oil
  • 2 extra-large eggs at room temperature
  • 2 tsp. vanilla extract
  • 1 c freshly brewed hot coffee I use decaf

Chocolate Chip Cookies

  • 2 c cake flour
  • 3/4 tsp. baking soda
  • 3/4 tsp. baking powder
  • 1/2 tsp. coarse salt
  • 1 1/4 sticks 1/2 cup + 2 tablespoons unsalted butter, room temperature
  • 3/4 c light brown sugar
  • 1/2 c granulated sugar
  • 1 large egg room temperature
  • 1 tsp.  vanilla extract
  • 1 1/2 c semi-sweet chocolate chips

Chocolate Buttercream

  • 1 1/2 c butter at room temperature
  • 4 c powdered sugar
  • 3/4 c cocoa powder
  • 4 tbsp. heavy whipping cream
  • 2 tsp.  vanilla extract
  • pinch table salt

Instructions

Chocolate Cake

  1. Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl and mix until combined.
  2. In another bowl, combine the buttermilk, oil, eggs, and vanilla.
  3. 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 (buttered and floured or non-stick baking spray or Goop) 8-inch round cake pans and bake for 35 to 40 minutes at 350, until a cake tester comes out clean.
  4. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
  5. (If you cakes are not level, you may want to level them prior to assembling cake)

Chocolate Chip Cookies

  1. Sift flours, baking soda, baking powder and salt into a bowl and set aside.
  2. Using a mixer with a paddle attachment, cream butter and sugars until light and fluffy – about 5 minutes.
  3. Add eggs. Stir in vanilla. Reduce to low speed and add dry ingredients slowly, mixing until just combined.
  4. Fold in chocolate chips. Refrigerate dough for 1 hour.
  5. When ready to bake, preheat oven to 350.
  6. Divide dough into two equal parts. Prepare two 8-inch round cake pans by spraying with non-stick spray then laying a piece of parchment in the bottom.
  7. Evenly press 1/2 of your cookie dough mixture into bottom of cake pan. Repeat with other half.
  8. Bake at 350 degrees for 12-15 minutes. (I prefer my cookie to be slightly UNDER done for this cake as it makes it easer to cut through the layers.)
  9. Allow cookies to cool in pan.

Chocolate Buttercream

  1. In a the bowl of an electric stand mixer, fitted with whisk attachment, whisk butter and sugar on mediumhigh speed until very pale and fluffy or about five minutes.
  2. Be sure to stop at least once and scrape the bowl.
  3. With the mixer off, add in cocoa powder, vanilla and salt.
  4. Turn mixer on low and blend for about 30 seconds.
  5. One tablespoon at a time add in heavy cream.
  6. Once all cream has been added and mixture is mostly combined, turn off the mixer and scrape down the sides of the bowl.
  7. Now turn the mixer onto medium-high to high and whisk for 3-5 minutes or until mixture is lighter and fluffier. The frosting will be shiny and seem to have many large air bubbles throughout and this is exactly what we are going for. (You can smooth those out on the cake if so desired.)

To assemble cake:

  1. Place one 8-inch round chocolate chip cookie on cake stand.
  2. Cover with one layer of chocolate cake.
  3. Add no more than one cup of buttercream and smooth out with offset spatula.
  4. Place next layer of chocolate cookie, then chocolate cake on top of that.
  5. Cover cake with remaining chocolate buttercream.
Categories
1. Birthday Cakes latest recipes

Birthday Cake Recipe

Ingredients

Yellow Cake

  • ½ cup (1 stick or 113g) butter, softened
  • 1 ½ cups (300g) granulated sugar
  • 1 ¼ cups (307g) whole milk
  • 1/8 cup vegetable oil
  • 1 tablespoon vanilla extract
  • 3 large eggs, room temperature
  • 2 ¼ cups (281g) all-purpose flour, sifted
  • 3 ½ teaspoons baking powder
  • 1 teaspoon kosher salt, if using table salt use ½ tsp

Chocolate Frosting

  • 1 ½ cups (3 sticks or 340g) butter, room temperature
  • 4 cups (500g) confectioners sugar
  • 3/4 cup (94g) unsweetened cocoa powder
  • 4 tablespoon (60ml) heavy whipping cream
  • 2 teaspoons (10ml) vanilla extract
  • 1/8 teaspoon kosher salt

Instructions

Yellow Cake

  1. Place softened butter and granulated sugar into stand mixer fitted with the paddle attachment and mix on medium for 1-2 minutes.
  2. Add milk, oil, vanilla, and eggs and mix on medium for one minute or until ingredients are fully incorporated.
  3. Place dry ingredients into stand mixer and mix on low until fully combined about 1 minute.
  4. Pour batter into prepared pans 8-inch round cake pans. Bake at 350°F for 18-25 minutes. Remove from oven and let cool in pan for about 5 minutes, then turn out onto a cooling rack for at least 30 minutes. Cool completely before frosting.

Chocolate Frosting

  1. In the bowl of an electric stand mixer, fitted with whisk attachment whisk butter and sugar on medium-high speed until very pale and fluffy or about five minutes.
  2. Be sure to stop at least once and scrape the bowl.
  3. With the mixer off, add cocoa powder, vanilla, and salt.
  4. Turn mixer on low and blend for about 30 seconds.
  5. One tablespoon at a time, add in heavy cream.
  6. Once all cream has been added and the mixture is mostly combined, turn off the mixer and scrape down the sides of the bowl.
  7. Now turn the mixer onto medium-high to high and whisk for 3-5 minutes or until mixture is lighter and fluffier. The frosting will be shiny and seem to have many large air bubbles throughout and this is exactly what we are going for. (You can smooth those out on the cake if so desired.)
Categories
5. Kids Special latest recipes

Nehi Orange Poke Cake

Ingredients

Sheet Cake

  • Vegetable shortening, for greasing pan
  • All-purpose flour, for pan
  • 2 large eggs
  • 1 (15 1/4-oz.) pkg. white cake mix
  • 1 (8-oz.) container sour cream
  • 1/4 cup salted butter, melted
  • 1 teaspoon vanilla extract

Nehi Orange Curd

  • 1 3/4 cups granulated sugar
  • 1/2 cup butter, softened
  • 4 large eggs
  • 2 large egg yolks
  • 3/4 cup orange soft drink (such as Nehi)
  • 1/4 cup fresh lemon juice (from 2 lemons)
  • 1 tablespoon orange zest (from 1 orange)
  • 3 – 4 orange food coloring gel

Mascarpone-Whipped Cream Frosting

  • 1 (8-oz.) container mascarpone cheese
  • 1/2 cup unsifted powdered sugar
  • 2 teaspoons vanilla extract
  • 2 cups heavy cream, divided

Garnish

  • Orange slices

Directions

  1. Prepare the Sheet Cake: Preheat oven to 350°F. Grease and flour a 9- x 13-inch baking pan. Beat eggs, cake mix, sour cream, melted butter, and vanilla extract with a stand mixer fitted with a paddle attachment on low speed until dry ingredients are just moistened, about 1 minute. Increase speed to medium. Beat until batter is smooth, about 2 minutes, stopping to scrape down bottom and sides of bowl as needed. Spoon batter into prepared pan; spread into an even layer. Bake in preheated oven until a wooden pick inserted in center comes out clean, 20 to 22 minutes. Cool in pan on a wire rack 20 minutes.
  2. Meanwhile, prepare the Nehi Orange Curd: Beat sugar and butter with an electric mixer on medium speed until blended, about 1 minute. Add eggs and egg yolks, 1 at a time, beating until just blended after each addition. Gradually add soft drink and lemon juice to butter mixture, beating on low speed until just blended; stir in orange zest. (Mixture will look curdled.) Transfer mixture to a heavy 4-quart saucepan. Cook over medium-low, whisking constantly, until mixture thickens and coats the back of a spoon, 14 to 16 minutes. Remove from heat; stir in food coloring gel. (Use while mixture is still hot or very warm.)
  3. Using a wooden dowel or round handle of a wooden spoon, poke holes over entire cake surface (spaced 1 to 2 inches apart), being careful not to poke all the way to the bottom. Pour warm curd mixture over cake, being sure to fill all holes and smoothing excess curd mixture evenly over surface. Let stand 30 minutes. Transfer to refrigerator; chill until completely cool, about 1 hour.
  4. Prepare the Mascarpone-Whipped Cream Frosting: Whisk together mascarpone cheese, sugar, vanilla, and 1/4 cup of the heavy cream in a large bowl until just blended. (Don’t overmix.) Beat remaining 1 3/4 cups heavy cream with an electric mixer on medium-high speed until stiff peaks form, about 1 minute. Gently fold whipped cream into mascarpone mixture.
  5. Spread frosting evenly over chilled cake; chill until ready to serve. Garnish with orange slices just before serving.
Categories
2. Fruit Cakes latest recipes

Creamy Peach Icebox Cake

Ingredients

  • 2 (10 3/4-oz.) frozen pound cakes, thawed
  • 1 (10-oz.) jar peach preserves, divided
  • 1 quart vanilla ice cream, slightly softened
  • 1 cup heavy cream
  • 1/2 teaspoon vanilla extract
  • 3 tablespoons powdered sugar
  • 1 cup peeled fresh peach slices

Directions

  1. Trim brown crusts from pound cakes using a serrated knife. Discard crusts. Cut each cake into 1/2-inch-thick slices. (You will have 18 to 24 slices.) Line bottom and sides of a 9- x 5-inch loaf pan with plastic wrap, allowing a 4-inch overhang on sides. Place 1 tablespoon of the preserves in a microwavable bowl; chill until ready to use.
  2. Arrange 6 to 8 cake slices, side by side, to cover bottom of pan in 1 layer (trimming slices, if needed, to fully cover bottom). Spread 2 cups ice cream over cake layer to edges of pan. Spread half of the remaining preserves (about 1/3 cup) evenly over ice cream layer. Repeat process with 6 to 8 remaining cake slices (trimming if needed), and remaining ice cream and preserves. Arrange last 6 to 8 cake slices over preserves layer. Pull plastic wrap overhang up and tightly over cake. Freeze 8 hours.
  3. Beat cream and vanilla extract with an electric mixer on high speed until foamy, 30 seconds. Gradually add powdered sugar, beating until stiff peaks form, 1 to 2 minutes.
  4. Remove cake from freezer. Holding the plastic wrap overhang, lift cake from pan; invert onto a platter. (Discard plastic wrap.) Spread whipped cream over cake.
  5. Melt reserved 1 tablespoon preserves on HIGH until just melted and smooth, 10 to 15 seconds; mash large lumps with a spoon. Gently stir in peach slices to coat. Spoon mixture over cake; serve immediately.
Categories
2. Fruit Cakes latest recipes

Grilled Pound Cake with Meyer Lemon Simple Syrup

Ingredients:

  • 1 cup granulated sugar
  • ½ cup water
  • 1 tablespoon Meyer lemon zest plus 1/2 cup fresh juice (from 4 lemons)
  • 1 (12-oz.) loaf pound cake
  • ¼ cup (2 oz.) salted butter, softened
  • Cooking spray
  • 2 cups frozen whipped topping, thawed

Directions

  • Step 1 Bring sugar and water to a boil in a small saucepan over medium-high. Cook, stirring often, until sugar completely dissolves, about 3 minutes. Remove from heat. Stir in lemon zest and juice; chill, uncovered, 1 hour.
  • Step 2 Cut cake into 8 (1 1/4 -inch-thick) slices. Spread butter over cake slices. Preheat grill to medium-high (400°F to 450°F). Place cake slices on grill rack coated with cooking spray. Grill, uncovered, until grill marks appear, about 3 minutes per side. Serve slices on shallow plates; drizzle with lemon syrup; dollop with whipped topping.
Categories
2. Fruit Cakes latest recipes

Chocolate Mug Cake Recipe with Blueberries

Ingredients:

Cake ingredients:

  • 1/4 cup (30 g) all-purpose flour
  • 1/4 tsp. baking powder
  • 1 tbsp. unsweetened cocoa powder
  • 3 tbsp. granulated sugar
  • 2 tbsp. vegetable oil
  • 3 tbsp. milk
  • 1/4 tsp. vanilla extract

Topping ingredients:

  • 1/4 cup (30 g) blueberries, fresh or frozen
  • 1 tbsp. semisweet chocolate chips, melted

Instructions:

  1. Add all cake ingredients to a microwavable mug.
  2. Stir together until well combined.
  3. Microwave on high for 1 minute 10 seconds, or until cake is firm to the touch.
  4. Top with blueberries and chocolate chips, and serve immediately.
Categories
2. Fruit Cakes latest recipes

Sponge Cake – Strawberry Cake Recipe with Vanilla Cream

Ingredients:

Cake ingredients:

  • 4 eggs, separated
  • 1/2 cup (100 g) granulated sugar
  • 3 tbsp. all-purpose flour
  • 1 tsp. baking powder

Filling ingredients:

  • 1 1/2 cup (300 g) strawberries, hulled and quartered
  • 1/2 cup (100 g) granulated sugar
  • 3 tbsp. cornstarch
  • 1/4 cup (25 g) unflavored powdered gelatin
  • 1/4 cup (50 g) water
  • 2 cups (500 ml) heavy cream
  • 1 tsp. vanilla extract

Decoration ingredients:

  • 1 1/2 cup (300 g) strawberries, hulled and quartered

Instructions:

  1. Preheat oven to 350° F (180° C). Butter and flour a 9-inch round cake pan.
  2. Beat the egg whites at medium speed until soft peaks form.
  3. Gradually add the sugar, continue beating until stiff peaks form and the mixture is glossy.
  4. In another bowl, whisk together the egg yolks, flour, and baking powder.
  5. Fold the yolk mixture into the whites until just combined.
  6. Pour batter into prepared pan and bake for about 25 minutes or until a toothpick comes out clean.
  7. Cool cake in pan for 10 minutes then place it onto a wire rack to cool completely.
  8. For the filling, mix together the strawberries, sugar, and cornstarch in a saucepan.
  9. Cook at medium heat, while stirring constantly until the mixture starts to thicken and starts to boil.
  10. Remove from heat and stir in gelatin until dissolved.
  11. Set aside to cool completely.
  12. Beat cream on high speed until stiff peaks form.
  13. Fold in vanilla extract and reserved strawberry mixture until just combined.
  14. Assemble the cake: cut the cake horizontally into three equal layers.
  15. Spread the filling over one layer, top with the second layer, and repeat.
  16. Frost the cake with the remaining cream mixture.
  17. Decorate the cake with strawberries.
Categories
2. Fruit Cakes latest recipes

Blueberry Cheesecake Recipe

Ingredients:

Cake ingredients:

  • 2 cups (250 g) all-purpose flour
  • 1 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 cup (115 g) unsalted butter, at room temperature
  • 1 1/2 cups (150 g) granulated sugar
  • 3 large eggs, beaten

Filling ingredients:

  • 600 g Philadelphia cream cheese, at room temperature
  • 1 cup (200 g) granulated sugar
  • 2 tbsp. cornstarch
  • 3 large eggs
  • 1/4 cup (50 g) heavy cream
  • 1 tsp. vanilla extract
  • 1 1/2 cup blueberries for topping

Instructions:

  1. Preheat oven to 350° F (180° C), then grease and flour a 9-inch springform pan.
  2. Sift together the flour, baking powder, baking soda, and salt, then set them aside.
  3. Beat the butter on medium speed until creamy.
  4. Add the sugar and beat until light and fluffy.
  5. Add the eggs one at a time, beating well after each addition.
  6. With the mixer on low speed, add the dry ingredients to the wet ingredients and mix just until combined.
  7. Scrape the batter into the prepared pan and smooth the top.
  8. In a separate bowl, whisk the cream cheese, sugar, cornstarch, eggs, cream, and vanilla extract until smooth.
  9. Pour the filling over the cake batter.
  10. Arrange the blueberries overfilling; they will sink in as it bakes.
  11. Bake for 1 hour 10 minutes or until the center is almost set. If the cake browns too quickly, cover it loosely with aluminum foil.
  12. Remove to wire rack and let it cool completely.
Categories
5. Kids Special latest recipes

Angel Food Cake

Ingredients

  • 12 large egg whites, at room temperature
  • 1 teaspoon water
  • 1 teaspoon cream of tartar
  • Pinch of table salt
  • 1 1/2 cups granulated sugar
  • 1 cup (about 3 3/4 oz.) bleached cake flour (such as Swans Down), sifted
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract

Directions

  1. Preheat oven to 325°F. Beat egg whites in a large bowl with an electric mixer fitted with a whisk attachment on high speed until foamy, about 1 minute. Add water, cream of tartar, and salt; beat until soft peaks form, about 2 minutes. Add sugar 2 tablespoons at a time, beating until stiff peaks form, about 2 minutes. Sprinkle and gently fold flour into egg white mixture 1/4 cup at a time. Fold in vanilla and almond extracts.
  2. Pour batter into an ungreased 10-inch tube pan, spreading evenly with a spatula. Bake in preheated oven until cake springs back when lightly touched, about 45 minutes. Remove from oven, and turn pan upside down. Let cake cool, upside down in pan, 40 minutes. Remove cake from pan.

Variations

Pineapple Angel Food Cake: Prepare recipe as directed. Stir together 1 1/4 cups (about 5 oz.) powdered sugar (sifted), 2 Tbsp. pineapple juice, and 1 tsp. lemon zest in a bowl until smooth. Spoon glaze over cake.

Lemon Angel Food Cake: Prepare recipe as directed, substituting 1/2 tsp. lemon extract for almond extract.

Chocolate Angel Food Cake: Prepare recipe as directed, adding 1/4 cup sifted unsweetened cocoa to cake flour before folding into egg white mixture in Step 1. Do not glaze.