Baking Hint - Greasing/flouring a pan
My friend, Lezah, told me about this and we used it in our catering business when we made cakes. For lack of a better term, I call it, "baking spread" and this is a combo of shortening and flour for your cake pans. All this consists of is, 2 parts Crisco shortening, 1 part flour.
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| 1 cup flour, 2 cups shortening Yup it is a pain to make,but so worth the effort |
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| "painting" the tube pan |
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| keep the spread in a container for ease when greasing the cake pan |
Also, here are some cooking tips on making cakes that I find are useful and hope you do too.
Mixing Methods for cakes
Creaming
In the creaming method, fats are mixed with sugar to form a mixture that is either smooth and creamy (cookie dough) or light and fluffy (cakes). Then, eggs are added one at a time, followed by adding dry ingredients (flours + salt + spices + chemical leaveners) alternately with wet ingredients (milk/water + liquid flavorings). The resultant batter can be very thick, as in cookie dough, or “spoonable,” like cake batter. Rarely does the creaming method produce a batter that is truly pourable.
So why combine ingredients this way? The initial creaming of the fat with the sugar creates lots of little air bubbles (fewer for cookies, many more for cakes). The sharp edges of the sugar actually cut into the butter and create a bunch of little air pockets. Upon heating, the air in the pockets expands, helping the dough/batter to rise.
Beating the eggs in early allows even more air to be whipped in (think of meringue) in the initial mixing stages. In the creaming method, it is very important that you do not skimp on the creaming of the fats/sugar/eggs. The more air pockets you have to begin with, the more rise you will get, regardless of how much baking powder or baking soda you add to the batter.
When adding the flour and liquid, it is important to mix as little as possible while still getting the ingredients well combined. The less you mix, the less gluten is developed, resulting in a more tender final product. Adding flour before adding the liquid helps to coat the flour with fat, further inhibiting gluten production. If you add liquid first, and then add flour, you will end up with a chewier final product since more gluten will be activated.
Newest CAKE recipes....
Carmel Nut Poundcake (printable recipe)
Recipes
from Gayle’s Kitchen
Carmel Nut Pound Cake
1 cup butter, softened½ cup shortening
2 cups brown sugar
1 cup white sugar
5 eggs, room temperature
3 cups Flour
½ teas salt
½ teas Baking powder
1 cup milk, room temperature
1 Tbl vanilla extract
1 cup chopped pecans (divided)
Glaze
½ cup butter
¾ cup brown sugar
2 Tbl Half & Half or heavy cream
Preheat oven to 325. Grease and flour (or use my baking spread) 10” Tube pan.
In a mixing bowl, add brown sugar, white sugar, butter and
shortening. Mix well, then add the eggs
and mix well. Sift the flour, salt &
baking powder, and mix well, then slowly pour in milk and mix in vanilla extract,
then add ½ cup of pecans. Mix till well
blended.
In the bottom of the tube pan, sprinkle the remaining ½ cup of pecans on the bottom of the pan. Pour cake mixture over nuts in the tube pan and bake for about 1 ½ hours or till it tests done. Cool in pan 15 min then invert onto a cake plate.
For the Glaze, in a small sauce pan, melt butter, add brown sugar and cream. Bring to a boil and boil for 2 minutes. Then pour over the cake.
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In the bottom of the tube pan, sprinkle the remaining ½ cup of pecans on the bottom of the pan. Pour cake mixture over nuts in the tube pan and bake for about 1 ½ hours or till it tests done. Cool in pan 15 min then invert onto a cake plate.
For the Glaze, in a small sauce pan, melt butter, add brown sugar and cream. Bring to a boil and boil for 2 minutes. Then pour over the cake.
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~Banana Pound Cake
Banana Pound Cake with Carmel Glaze
1 cup butter, softened
½ cup shortening
2 cups brown sugar
1 cup white sugar
4 ripe bananas
5 eggs
2 teas vanilla extract
½ cup milk, room temp
3 cups flour
½ teas baking powder
½ teas baking soda
1 teas salt
1 cup chopped pecans (which bottom of tube pan is lined with)
½ cup shortening
2 cups brown sugar
1 cup white sugar
4 ripe bananas
5 eggs
2 teas vanilla extract
½ cup milk, room temp
3 cups flour
½ teas baking powder
½ teas baking soda
1 teas salt
1 cup chopped pecans (which bottom of tube pan is lined with)
Glaze
½ cup butter
¾ cup brown sugar
2 Tbl Half & Half or heavy cream
Preheat oven to 325. Grease and flour (or use my baking spread) 10” Tube pan.
½ cup butter
¾ cup brown sugar
2 Tbl Half & Half or heavy cream
Preheat oven to 325. Grease and flour (or use my baking spread) 10” Tube pan.
In a mixing bowl, add brown sugar, white sugar, butter and
shortening. Mix well, then add the eggs
and mix well. Sift the flour, salt &
baking powder & soda, and mix well, then slowly pour in milk and mix in
vanilla extract,. Mix till well blended.
In the bottom of the tube pan, sprinkle the 1 cup of pecans on the bottom of the pan. Pour cake mixture over nuts in the tube pan and bake for about 1 ½ hours or till it tests done. Cool in pan 15 min then invert onto a cake plate. For the Glaze, in a small sauce pan, melt butter, add brown sugar and cream. Bring to a boil and boil for 2 minutes. Then pour over the cake.
In the bottom of the tube pan, sprinkle the 1 cup of pecans on the bottom of the pan. Pour cake mixture over nuts in the tube pan and bake for about 1 ½ hours or till it tests done. Cool in pan 15 min then invert onto a cake plate. For the Glaze, in a small sauce pan, melt butter, add brown sugar and cream. Bring to a boil and boil for 2 minutes. Then pour over the cake.
And now for home baked goodness in a cake pan.......
January Cakes
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| Cranberry Pecan Cake (heavenly with a cup of coffee) |
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| The cranberries and pecans are perfect in this moist yellow cake |
Cranberry Pecan Cake
1 stick butter (1/2 cup), room temp
1 cup sugar
2 eggs, room temp
1 tsp baking powder
1 tsp baking soda
2 cups all purpose flour
1/2 tsp salt
1 cup sour cream
1 tsp almond extract
1 can (14 oz) whole cranberry sauce
1/2 chopped pecans
Glaze
2/3 cup powdered sugar
1 Tbl powdered sugar
1 Tbl warm water
1/2 tsp almond extract
Preheat oven to 350 & grease a 10 in tube pan or bundt pan. Cream butter & sugar, add eggs and mix well. Sift together flour, soda, baking pwdr, salt and add to the creamed mixture alternately with the sour cream. Stir in almond extract.
Next spoon 1/2 of the cake mixture into the tube pan, spread 1/2 of the can of cranberry sauce and 1/4 cup of pecans, then repeat. Bake for 45-55min or until cake tests done. Cool, then glaze the cake. To make the glaze, mix all of the ingredients together and drizzle over the cake. It is yummy. ~
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| Carrott Cake, so easy and good |
Carrot Cake
4 eggs, room temp
1 ¼ cups canola oil
1 cup white sugar
1 cup brown sugar, packed
2 ½ cups flour
1 tsp baking powder
1 tsp baking soda
¾ tsp salt
1 TBL cinnamon
1 pound of carrots, (3 cups) finely grated ( I use my food processor)
¾ cup chopped walnuts or pecan pieces
Preheat oven to 350. Grease/flour a 10” tube pan.
Directions- In a large mixing bowl, add eggs and sugars, mix well, add oil and vanilla & mix till well blended. Then sift in remaining ingredients except carrots and nuts. Once all the ingredients are combined, fold in carrots and nuts. Pour into the prepared and bake 55-60 min or until skewer inserted comes out clean. Cool pan in pan for 10-15 min, then unmold cake onto a cake plate. Cool completely before frosting it.
Cream Cheese Frosting
12 oz of cream cheese, slightly softened
6 Tbl butter, slightly softened
3 cups powdered sugar
2 tsp vanilla
In a bowl, add butter & cream cheese and mix well. Add powdered sugar and vanilla. Frost the cake & be prepared for oohs and ahhs as everyone enjoys your efforts.~
Another yummy January favorite is my Banana Pound Cake with Carmel Glaze
recipe is coming!
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FeBruary Cakes
Raspberry Infused Chocolate Cake
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| A piece of heaven, raspberries & chocolate. |
Cake
½ cup butter, room temp
2 cups sugar
2 eggs, room temp¼ cup strong coffee
1 ¾ cups buttermilk
1 tsp raspberry flavor extract ( I use Watkins flavorings)
1 ¾ cups flour
1 cup unsweetened cocoa powder
½ tsp salt
2 tsp baking soda
Preheat oven to 350, prepare a 10” tube pan with baking spread (or grease & flour the pan), set aside.
In a mixing bowl, cream butter & sugar, then add eggs & mix well. Add in coffee, raspberry extract and mix well. Sift flour, soda, salt & cocoa powder and mix in alternately with buttermilk and mix well.
Pour into the prepared pan and bake 50-60 minutes or until the center of the cake comes out clean (I use a long skewer to check the cake). Once done, let cool 10 min in the pan and invert onto a cake pan.
Raspberry Cream Cheese Frosting
4 oz cream cheese, room temp
2 tbl of butter, room temp
¼ tsp raspberry extract
1 ¾ cup powdered sugar
½ cup fresh raspberries
In small bowl, mix cream cheese and butter till well mixed, next add raspberry extract and raspberries and mix well, then mix in powdered sugar. It should be a thick but creamy frosting. Depending on if the berries are juicy, you may need to add more powdered sugar for the perfect frosting consistency. Note: if you are using (2) 9” cake pans instead of a tube pan, you will need to double the cream cheese frosting recipe.
Chocolate Ganache
¾ cup bittersweet chocolate chips/or chopped chocolate in small pieces
½ cup double heavy cream
½ tbl butter
Place chocolate in a bowl or small Pyrex measuring cup. In a small saucepan, heat cream and butter till about 175 or when bubbles form around edges of pan, do not let boil, immediately pour over the chocolate and let stand 30 seconds. Mix with a whip till mixed well, then immediately pour over the frosted cream cheese cake. To get a nice drip around the edge, pour the glaze close to the edge of the cake then work your way into the center of the cake, carefully spread so the glaze completely covers the top of the cake. Yumm. ~
Chocolate Raspberry Ribbon Cake
A Fudge Ribbon Cake that is almost death by chocolate. It is a chocolate cake with a cream cheese ribbon and raspberry layer in the middle. Then the cake is topped with a rich and decadent chocolate glaze. I made up the experiment cake, it was okay and yummy, but needed work, so back to the kitchen to as it didn't turn out like I had it pictured in my mind. After about 7 different tries, this is fairly close to what I had in mind.
Filling
1/4 cup sugar
1 Tbs cornstarch
12 oz cream cheese, room temp
2 Tbs milk
1/2 tsp vanilla
1 egg
1/3 cup raspberry jam
Cake
2 cup flour
2 cup sugar
1 tsp salt
1 tsp baking powder
1/2 tsp soda
1 1/3 cup milk
1/2 cup butter, softened
1 tsp vanilla
2 eggs
3/4 cup baking cocoa, plus 4 Tbl oil
Frosting
1/4 cup butter
1/4 cup milk
1 tsp vanilla
1 cup choc chips
2 cup powder sugar
Preheat oven to 350, grease / flour 10" tube pan (or use the baking spread as listed at the beginning of the page).
For filling, mix all ingredients except the jam and mix till smooth. In a separate bowl, add 1 cup of the cream cheese mixture and add the jam. Set aside.
For the cake in a large bowl mix sugar, butter and eggs, add vanilla, oil and milk and mix well. Then sift in flour, soda, baking powder, salt and cocoa. Mix well. In the prepared pan, add 1/2 of the cake mix, then spoon cream cheese over the top, then add the raspberry cream cheese mixture over the plain cream cheese mixture. Add rest of the cake batter. Bake 65-75 minutes or until tester comes out clean. Cool the cake 15 min, then place on a cake plate.
Frosting: In a bowl, add milk, butter and choc chips and microwave about 1 min until chips are melted. Add vanilla and powder sugar and beat with a hand mixer until smooth. You may need to add a bit of milk if is too thick (I usually have to add about 2 Tbl of milk). Work quickly as the glaze sets up fast. Pour the glaze over the cake as pictured and let the glaze drape over the sides of the cake.
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March Cakes
March Cakes
Walnut Coconut Pound Cake
This is a wonderful cake, very moist and dense. It does need at least 8 hours to stand before serving, so a tad bit of planning is needed if you plan to serve this cake, but it is well worth the effort. =)
2 cups sugar
1 cup vegetable oil
4 eggs, room temp
2 tsp coconut extract
3 cups flour
½ tsp baking soda
½ tsp baking powder
1 cup buttermilk
1 cup chopped walnuts
1 cup flaked coconut
Glaze
½ cup water
1 cup sugar
2 TBL butter
1 tsp coconut extract
Prepare a 10” tube pan by painting it entirely with the “baking spread” see beginning of the page for this / or grease & flour the pan. Preheat oven to 325.
In a large bowl, mix sugar, oil, eggs till well mixed. Add coconut flavoring, then sift flour, soda, baking powder into the bowl and alternate the flour mixture with the buttermilk mixing well after each addition. Add walnuts and coconut. Pour batter into the tube pan and bake 1 hr & 5 min or until done.
About 10 minutes before the cake is set to come out of the oven, bring to boil in a small saucepan the water, sugar and butter and boil for 5 min, stirring occasionally. Stir in 1 tsp of coconut extract. Pour the glaze over the hot cake in the pan – and let stand 8 hours. Heat cake in oven for several minutes to release the sides. Loosen cake from the side of the pan and invert onto a cake plate. See pictures below:
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| The glaze boiling just before being poured over the hot cake |
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| The glaze being poured over the cake |
*Note: to make this a "German Chocolate Pound Cake" use the same recipe as above and melt a 4oz pkg of German chocolate bar and add it into the cake batter right after you mix the oil, sugar and eggs. Then follow the recipe. It is wonderful as well.~
CAKE
In a large bowl, combine:
¾ cup butter, room temp
2 cups white sugar
Mix well, then add:
2 tsp vanilla
4 large eggs, room temp
3 Tbls oil (canola or vegetable)
Next add & mix well:
2 Tbls instant espresso granules dissolved in 1 ¼ coffee (or you can use water)
Sift in & mix well:
2/3 cup unsweetened cocoa powder
2 ¾ cups flour
1 tsp baking powder
1 tsp baking soda
½ tsp salt
COFFEE SYRUP
Mix in a small bowl, till sugar & coffee dissolve, set aside
1 Tbl instant Espresso granules
¼ cup sugar
½ cup water
CHOCOLATE GLAZE
1 cup powdered sugar
3 Tbl cocoa powder
2 Tbl butter, melted
2 tsp vanilla
1 to 3 Tbl hot water
Mix to desired consistency and drizzle over cooled
COFFEE GLAZE
2 tsp instant espresso granules
2 Tbls milk
1 ½ cups powdered sugar
Mix coffee, milk & powedered supar in a small bowl – note: you may need to add extra liquid to make the right drizzle consistency. (I will use left over coffee, but water or milk works fine too)
Preheat oven to 325 and pour cake into a prepared (greased/floured or baking paste) Bundt or 10” tube pan. Bake for 60 min or until a skewer inserted comes out clean. Let cool in pan 10 min, then poke holes in the cake and pour ½ of the coffee syrup over the cake, then let sit in pan for 20 min. Loosen the cake edges with a knife and invert the cake onto a cake plate. Then with a pastry brush, brush remaining coffee syrup over the cake and let it soak in.
Once the cake has cooled, drizzle the chocolate glaze over it, then drizzle the coffee glaze over the chocolate (see picture). See not too hard and oh so yummy. ~
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April Cakes
In honor of the maple harvest, this will be April's cake of the month. |
| Maple Ginger Cake |
Maple Ginger Cake
½ cup butter, softened
2/3 cup brown sugar
1 cup real maple syrup (not pancake syrup) *
1 cup sour cream
2 eggs
2 cup flour
1 tsp baking powder
1 tsp baking soda
¼ tsp salt
3 tsp ginger
2 tsp cinnamon
½ tsp cloves
½ tsp nutmeg
In a large mixing bowl, cream butter and sugar, then add maple syrup, sour cream and eggs, mix well. Sift in flour, soda, baking powder, salt and spices. Pour batter into a greased/floured Bundt cake pan (I use the baking spread – see beginning of this page – it’s much easier). Pour cake batter into the prepared pan and bake in a preheated oven at 350 for 45 min or until a tooth pick inserted in center comes out clean. Let the cake cool 15 min, then invert onto a cake plate.
Glaze
I drizzle a maple glaze over mine, and probably use 2/3-3/4 cup of powdered sugar and enough maple syrup approx 1-2 Tbl or to make a thick glaze and drizzle over the cake. Enjoy! * I buy the real maple syrup at Costco.~
Lemon-Orange Pound Cake
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| Poundcake that is as tasty as beautiful 3 1/3 cups sugar 10 eggs, room temp 1 cup cream, room temp (half & half or whipping cream) 4 cups flour 1 tsp salt 1 ½ tsp vanilla extract 1 ½ tsp finely grated lemon zest 1 Tbl freshly squeezed lemon juice (ok to use bottled lemon juice too) 1 Tbl finely grated orange zest ¼ cup freshly squeezed orange juice (regular juice is okay too) Glaze 2 cups powdered sugar 1 tsp finely grated lemon zest 3 Tbl lemon juice 1 ½ tsp finely grated orange zest 2 Tbl freshly squeezed orange juice Directions Preheat oven to 300 degrees. Grease and flour a 10”- 12” tube pan. Make the cake: In a mixing bowl, mix butter and sugar till well mixed and light & fluffy. Add eggs one at a time and mix well., then add in cream. Sift in flour & salt in 2 batches and mix well alternating the flour with lemon, orange juices and zests & vanilla, then end with flour and mix well. Pour into tube pan and bake 1 hour and 45 minutes until top is golden and slightly cracked and a toothpick inserted into the center comes out clean. Let cool in pan 15 minutes. Turn the cake out onto a cake pan and cool completely. Make the glaze (add more lemon juice if too thick) and drizzle over the cake as pictured above.~ |
Cake ingredients:
4 eggs, room temp
1 ½ cup sugar
¾ cup orange juice
¾ cup vegetable oil
2 tsp lemon extract
2 ½ cup flour
3 tsp baking powder
½ tsp salt
Glaze
½ cup lemon juice
1 ½ cup powdered sugar
In a small bowl, mix well with a whisk until well blended.
Cake instructions:
Grease and flour a 10” tube pan, set aside. Preheat oven to 325.
In a large bowl, add eggs & sugar and mix well. Add in extract, juice and oil and mix till blended. Sift in flour, baking powder and salt and blend until well. Pour into the prepared pan and bake 50-60 min or until a skewer poked in the center comes out clean. Immediately poke holes in the cake and pour ½ of the glaze on the cake. Let set 15 min, then invert onto a cake pan and drizzle remaining glaze over the cake. Or for a variation, cut the glaze recipe in half, pour all into the cake and make the Lemon-Orange Glaze on the recipe above and drizzle over which is what the picture shows with the lemon-orange glaze. Both ways are really good.~
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MaY Cakes
Heavenly chocolate glaze & how to get it, step by step..... to use on the recipe below:
In a small bowl measure in 1 1/3 cups of chocolate chips. (note you can do 1 cup choc chips and add 1/3 cup peanutbutter chips for a variation)
Next add 1/2 cup cream or half & half and warm over low heat until bubbles form around the edges of the pan. But do not boil.
As I love all the Easter candy and my fav is peanut/chocolate things - I have dedicated a special and really good peanutbutter chocolate cake as this month's cake of the month. I already tested the recipe, of which the Latah Sheriff's office got to try out and it was Divine, plus really pretty.~
Peanutbutter Chocolate Marbled Pound Cake
Cake instructions
1 cup butter, softened
1 1/4 cup sugar
1 cup brown sugar
5 eggs, best if room temp
1 cup buttermilk
2 tsp vanilla extract
3 cups flour
1 tsp baking soda
1/4 tsp salt
1 1/2 cups peanut butter chips, melted
1 1/4 cups semisweet choc chips, melted
Glaze (pictured above in the step by step)
1 cup semi sweet chocolate chips
1/3 cup peanut butter chips
1/2 heavy whipping cream
In a large bowl, cream the butter and sugars. Add eggs, then add buttermilk and vanilla. Combine the flour, soda and salt, beat in the peanut butter chips and mix well.
Pour 2 cups of the batter in a small bowl, stir in the melted chocolate chips. Prepare a 10" tube pan with grease/flour or paint the entire inside of the pan with my "baking spread" as noted at the beginning of the page. Pour half of the plain batter in the tube pan, then add the chocolate mixture, then add the remaining plain batter over the chocolate and swirl it a little with a knife. Bake at 350 for 60-65 min or until the cake tests done when a toothpick is inserted in the center and comes out clean. Cool for 15 min, then invert onto a cake platter.
For the glaze, in a small bowl combine chips. In a small sauce pan, bring the cream to a boil, remove from the heat and pour over the chips. Let stand for 5 min, stir until mixed. Cool for 2 min then drizzle over the cake. Cut your self a slice of this moist pound cake, pour yourself a cup of tea and enjoy. Note: I can guarantee you will be asked to make this again. =) ~
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I found this wonderful recipe on the blog site called "Two Peas and their Pod"
Coconut Lime Cake
Yield: 24 cupcakes or 1 cake out of a 10" Tube pan
Cook Time: 25-35 minutes for cupcake, 65-70 min for cake.
Rich and refreshing coconut lime cupcakes with a creamy coconut lime buttercream frosting.
Ingredients:
2 cups granulated sugar
Zest of 1 large lime
3/4 pound (3 sticks) unsalted butter, room temperature
5 extra-large eggs at room temperature
1 1/2 teaspoons pure vanilla extract
1 teaspoon coconut extract
1 tablespoon fresh lime juice
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup buttermilk
3/4 cup shredded coconut
For the Coconut Lime Buttercream Frosting:
1 cup butter, at room temperature
1 teaspoon vanilla extract
1 teaspoon coconut extract
6 cups powdered sugar
4 tablespoons fresh lime juice
3/4 cup coconut, for sprinkling on top of cupcakes
One bite & you will be hooked!
Directions:
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| A view of the inside of the cake. Very yummy |
1 cup butter, softened
1 1/4 cup sugar
1 cup brown sugar
5 eggs, best if room temp
1 cup buttermilk
2 tsp vanilla extract
3 cups flour
1 tsp baking soda
1/4 tsp salt
1 1/2 cups peanut butter chips, melted
1 1/4 cups semisweet choc chips, melted
Glaze (pictured above in the step by step)
1 cup semi sweet chocolate chips
1/3 cup peanut butter chips
1/2 heavy whipping cream
In a large bowl, cream the butter and sugars. Add eggs, then add buttermilk and vanilla. Combine the flour, soda and salt, beat in the peanut butter chips and mix well.
Pour 2 cups of the batter in a small bowl, stir in the melted chocolate chips. Prepare a 10" tube pan with grease/flour or paint the entire inside of the pan with my "baking spread" as noted at the beginning of the page. Pour half of the plain batter in the tube pan, then add the chocolate mixture, then add the remaining plain batter over the chocolate and swirl it a little with a knife. Bake at 350 for 60-65 min or until the cake tests done when a toothpick is inserted in the center and comes out clean. Cool for 15 min, then invert onto a cake platter.
For the glaze, in a small bowl combine chips. In a small sauce pan, bring the cream to a boil, remove from the heat and pour over the chips. Let stand for 5 min, stir until mixed. Cool for 2 min then drizzle over the cake. Cut your self a slice of this moist pound cake, pour yourself a cup of tea and enjoy. Note: I can guarantee you will be asked to make this again. =) ~
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JUne Cakes
I found this wonderful recipe on the blog site called "Two Peas and their Pod"
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| Recipe easily converted to a tube pan cake and I believe (2) 8 or 9" round cake pans would work well too |
Coconut Lime Cake
Yield: 24 cupcakes or 1 cake out of a 10" Tube pan
Cook Time: 25-35 minutes for cupcake, 65-70 min for cake.
Rich and refreshing coconut lime cupcakes with a creamy coconut lime buttercream frosting.
Ingredients:
2 cups granulated sugar
Zest of 1 large lime
3/4 pound (3 sticks) unsalted butter, room temperature
5 extra-large eggs at room temperature
1 1/2 teaspoons pure vanilla extract
1 teaspoon coconut extract
1 tablespoon fresh lime juice
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup buttermilk
3/4 cup shredded coconut
For the Coconut Lime Buttercream Frosting:
1 cup butter, at room temperature
1 teaspoon vanilla extract
1 teaspoon coconut extract
6 cups powdered sugar
4 tablespoons fresh lime juice
3/4 cup coconut, for sprinkling on top of cupcakes
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| This what I used for the fresh lime juice as my limes were not very juicy |
Directions:
1. Preheat the oven to 325 degrees F. Line a muffin pan with paper liners or grease & flour a 10-12" tube pan. Set aside.
2. In a small bowl, combine sugar and lime zest. In the bowl of an stand mixer, cream the butter and sugar mixture together on high speed until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla, coconut extract, lime juice, and mix well.
3. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 3 parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Stir in coconut.
4. For cupcake: Fill each liner to the top with batter. Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to wire cooling rack and cool completely. For a tube pan cake: pour into the prepared pan (grease/flour) and bake for 65 min or until done.
5. While the cupcakes or cake is cooling, make the frosting. In the bowl of a stand mixer, beat butter, vanilla, and coconut extract until creamy. Add powdered sugar 1 cup at a time, alternating with lime juice, beating until combined. (Note I found that I used only 5 cups of powdered sugar & the consistancy was perfect. This made ample frosting for the cake.
6. Frost the cupcakes or cake and sprinkle with coconut.~
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| This will satify anyone's chocolate craving |
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| This is as good as the Mounds candy bar |
Batter
2 cups sugar
1 cup vegetable oil
2 eggs (room temp if possible)
3 cups flour
¾ cup unsweetened cocoa powder
2 tsp baking soda
2 tsp baking powder
1 ½ tsp salt
1 cup hot water
1 cup buttermilk
1 tsp vanilla
½ cup chopped nuts (your choice)
Filling
½ cup sugar
1 tsp vanilla
8 oz cream cheese, softened
1 egg
½ cup flaked coconut
3/4 cup chocolate chips
Chocolate Glaze
1 cup powdered sugar
3 Tbl cocoa powder
2 Tbl butter, melted
2 tsp vanilla
1 to 3 Tbl hot water
Mix to desired consistency and drizzle over cooled cake.
Directions
Preheat oven to 350 and grease/flour 10” tube pan.
Combine all batter ingredients, except nuts and mix well. Then stir in nuts. For the filling beat cream cheese and sugar together, beat in vanilla and egg, then mix in coconut and choc chips. Next layer about 3 cups of batter into the tube pan, then layer the filling, then add remaining batter. Bake 70-75 min or until done. Cool 45 min in pan, then invert onto a cake plate and drizzle with the glaze. ~
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jULY Cakes
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| Strawberry Pound Cake |
Cake
1 cup butter, softened
2 cups sugar
4 eggs (room temp)
3 cups flour
1 tsp baking soda
½ tsp baking powder
½ tsp salt
2/3 cup buttermilk
½ cup chopped pecans
2 cups chopped fresh strawberries
1 tsp vanilla extract
¼ tsp almond extract
In a large size mixing bowl, cream butter, then add sugar & mix well. Add eggs & mix well. Sift flour, soda, baking powder, salt into batter, then add buttermilk and extracts, then add pecans & strawberries. Pour into prepared 10” tube pan that has been greased/floured and bake 75 min or until cake is done 325 degrees. Let the cake sit in the pan 10 min, then place the cake on a platter.
Strawberry Glaze
2 ozs cream cheese, softened
¾- 1 cup powdered sugar
2 Tbls mashed fresh strawberries
½ tsp vanilla extract
In a small bowl, mix cream cheese, strawberries & extract; then beat in powdered sugar. Drizzle over the cake. ~
Rootbeer Chocolate Cake
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| Add vanilla ice cream & it's almost a Rootbeer float |
Root-beer Chocolate Cake
1 stick butter (1/2 cup)
2 ½ cups root beer (divided)
¼ cup dark or bittersweet choc chips
1 cup unsweetened cocoa powder
2 cups flour
1 cup granulated sugar
½ cup packed brown sugar
1 ¼ teas baking soda
½ teas allspice
1 teas salt
3 eggs
1 teas root beer extract
Rootbeer Glaze
¼ cup root beer (if too sticky, add more root beer to make it drizzleable)
½ teas root beer extract
2 ½ cups powdered sugar
(clarified directions 7/3/12)
Preheat over to 325 and grease/flour (or use the baking paste) a 12 cup bundt pan or large tube pan.
Melt butter and choc chips in the microwave & cool slightly. In a large mixing bowl mix the eggs, sugars and rootbeer extract till blended, then add the melted butter mixture and add 2 cups of root-beer (the rest of the rootbeer will be divided between pouring 1/4 cup over the newly baked case & 1/4 cup for the frosting), mix well. Sift in the flour, cocoa pwdr, allspice, salt, soda into the root beer mixture – so all ingredients have now been added and mix well.
Pour the batter into the prepared pan and bake 55 min to 1 hour or until a toothpick inserted into the cake comes out clean. Once done, remove the cake from oven and poke holes into the hot cake, then pour ¼ cup of root beer over the cake and let it cool 20 min. Invert the pan onto a serving plate and let cool completely. Make the glaze & drizzle over the cake.
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A ugust Cakes
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| The frosing on this cake is unique and adds a wow factor to the cake |
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| You can make the cake pink or keep it yellow like I did |
Lemonade Cake Instructions
(1) 10” Tube pan or (2) 9” cake pans
1 cup butter – room temp
2 cups sugar
4 eggs – room temp
1 1/3 cups milk – room temp
¼ cup frozen lemonade concentrate, thawed
1 tsp lemon extract
3 ½ cups flour
1 Tbsp baking powder
½ tsp salt
Yellow food coloring (optional)
In a large bowl, mix butter about 30 seconds, then add in sugar, then eggs & mix well. I put the milk in a pyrex measuring pitcher, add the lemon extract and lemonade (it will look curdled) – set aside. Then sift in the flour, salt and baking powder - I only sift in ½ the flour mixture and after it is mixed, then I will slowly add the milk mixture in and mix till blended, then sift in the remaining flour mixture. ( If you want to be creative and color the cake, then pour ½ the cake batter into the pan, then add ¼ tsp yellow food coloring to the rest of the batter, mix well and pour the colored batter over the batter already in the pan.) If you don’t want to use food coloring, then pour the cake into a prepared 10” tube pan or (2) 9” cake pans. I use my baking spread. Note if using the cake pans, line them with parchment or wax paper.
Bake at 350 and the tube pan will take about 50-60 min and the 9” cake pans will probably bake for 35 min. Once done, cool in pans 10 min then unmold them. Once cooled, frost it & watch your guests or family ooooh and ahhh over it! This cake came from the Better Homes & Garden recipe in the May 2012 issue. The author used red food coloring to color her cake, I prefer yellow.
Lemonade Buttercream Frosting** updated 4/25/13)
1/2cup of butter, room temp
1 jar of 7 oz marshmallow crème
4 oz cream cheese, room tempurature
4 oz cream cheese, room tempurature
1/8 cup lemonade concentrate, thawed
1 cup powdered sugar
1 tsp lemon extract
Note: I changed the frosting on this as it was too soft and goopy.... so I tweaked the recipe and it was MUCH better. Frosting instructions: In a larger bowl, whip butter till light and fluffy, 30 seconds, add marshmallow crème and cream cheese. Mix well then add lemonade. Beat till smooth, then add powdered sugar and extract. Frost the cake & enjoy.
Note:If you are using (2) 9 inch cake pans, I would double the frosting to ensure you had enough. Otherwise the recipe above is perfect for (1) 10” Tube pan.
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October Cakes
FALL, my favorite cooking season.... here are some of my very, very favorite Fall cakes
Carmel Apple Cake
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| Carmel Apple Cake is moist and will quickly become a favorite |
Cake
3 eggs
1 cup vegetable oil
2 cups sugar
1 tsp vanilla
4 cups grated apples,unpeeled
2 cups flour
1 tsp baking soda
1/2 tsp salt
1 tsp cloves
1 tsp cinnamon
3/4 cup chopped walnuts
Frosting
1/2 cup butter (no substitutions)
3/4 cup brown sugar
Beat eggs, oil, sugar and vanilla together, add apples. Sift together, flour, soda, salt, cinnamon & cloves. Mix well, add in nuts. Pour batter into a greased & floured 10" tube pan and bake at 350 for 1 hour or till tooth pick comes out clean. Cool in pan 20-30 min. then turn out onto a cake plate.
For the frosting, in a small heavy duty saucepan, add butter and sugar and cook over medium heat stirring constantly. Bring to a boil and cook for 2 min. Immediately pour over cake to coat the top and to have some glaze go over the edges as noted in the picture. Note: the Carmel glaze sets up quickly so spread it fast on the cake.~
Cake:
¾ cup butter (room temp)
1 cup brown sugar
1 cup white sugar
Mix till blended, then add:
½ cup buttermilk
1 cup canned pumpkin (not pie filling)
2 tsp vanilla extract
3 eggs, plus 1 egg yolk
Mix till well blended, then sift in:
1 ½ cup flour
2/3 cup baking cocoa
2 tsp baking powder
1 tsp baking soda
½ tsp salt
Preheat oven to 350, grease/flour (or use baking spread) for a 10 tube pan, pour cake batter into prepared pan. Bake for 50-55 min. Once the cakes tests done, cool for 10 minutes, then invert to a cake plate.
Cocoa Cinnamon Cream Cheese Frosting
8 oz cream cheese (room temp)
1/4 cup butter (room temp)ix till well blended, then add:
½ tsp vanilla extract
½ tsp cinnamon
2 ½ tsp baking cocoa
2 ½ cup powdered sugar
Mix well. Frost the cake once it is cooled.
Bittersweet Chocolate Glaze
¾ cup bittersweet chocolate chips - put in a bowl
½ cup Double heavy cream
½ Tbl butter
In a small saucepan heat cream and butter till bubbles of the hot liquid (temp will prob be 175) form around the edges of the pan, do not let boil. Immediately pour hot cream mixture over choc chips, let sit for 30 seconds. Then whisk until mixed and smooth – pour over frosted cake and smooth glaze over edges so it drips down sides.
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November Cakes
Pumpkin Pound Cake
Ingredients
1 cup granulated sugar
1 cup packed brown sugar
3/4cup butter, room temp
2 eggs
2 1/2cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1/4teaspoon salt
1 15 ounce can pumpkin
1 cup dried cranberries (or raisins)
1 cup chopped pecans or other nuts
Orange juice
Coarse (raw) sugar (like Demerara raw sugar but any raw sugar will do) as pictured below:
Directions:
1. In a large mixing bowl beat granulated sugar, brown sugar, butter and eggs with an electric mixer on medium speed for 2 minutes, scraping bowl occasionally. In a medium mixing bowl stir together flour, baking soda, cinnamon, cloves, nutmeg, and salt. Add flour mixture and pumpkin alternately to butter mixture, beating on low speed after each addition until combined. Stir in cranberries & nuts.
2. Turn batter into a greased and floured 10-inch fluted tube pan. Bake in a 350 degree oven about 1 hour or until a skewer inserted near center comes out clean. Cool on a wire rack for 10 minutes. Remove from pan. Cool completely on wire rack. Brush with orange juice and sprinkle with coarse sugar, if desired. Makes 14 to 16 servings.~
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December Cakes
Another cake I created and love! What says Christmas better than a white chocoloate cake with white chocolate peppermint cream cheese frosting and topped with crushed candy canes?
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| White Chocolate Peppermint Cake, this one is as heavenly as it's dark chocolate raspberry sister from the February cake section |
Cake
1 cup butter, softened
2 cups sugar
6 eggs
4 oz white baking choc (w/cocoa butter - I use Ghirardelli White Choc baking bar)
1 tsp vanilla
1 ½ tsp almond extract
3 cups flour
1 tsp baking powder
½ tsp soda
½ tsp salt
1 cup (or 8 oz) dairy sour cream
Frosting:
4 oz white baking choc (w/cocoa butter - I use Ghirardelli White Choc baking bar)
8 oz cream cheese, softened
¼ cup butter, softened
1 tsp peppermint
2 ½ cup powdered sugar
Crushed peppermint sticks (optional) for garnish
Preheat oven to 350 degrees F and grease/flour a 10” tube pan, set aside. (I use the baking paste at the beginning of this page) .
1. Cream butter and sugar till well mixed, add eggs and mix well. Scrape sides of mixing bowl, then add vanilla and almond extract.
2. Micro wave 4 oz white choc in a small bowl in micro wave. ( I find 1 min and 15 sec melts it perfectly – but follow instructions on pkg), once melted, add white choc into butter mixture and mix well.
3. Sift flour, baking powder, soda and salt into batter, mix on low till combined.
4. Add sour cream on low speed till just combined, do not over mix. Then spread batter into the prepared tube pan.
5. Bake 55 to 60 min or until a toothpick (I use a bamboo skewer) inserted near the center of the cake comes out clean. Cool cake in pan on a wire rack for 15 min. Remove cake from pan and cool completely before frosting. (at least 2 hours)
Frosting:
Mix butter and cream cheese till well mixed. Melt white chocolate in microwave, then add into butter /cream cheese mixture and mix well. Add peppermint extract and blend well. Add powdered sugar and mix well. Frost the cooled cake. If you like, top the cake with crushed peppermint candies as pictured.
