Vertical Layer Cake Tutorial. I really need to preface this tutorial with... I am sorry. I am SURE there are easier ways to do a Vertical Layer Cake. But I was being a brat for my birthday. I wanted real cake, and not sponge cake. I wanted two different flavors. (that might be a pregnancy thing) I wanted massive amounts of frosting. Hence, I bucked every traditional mold I had seen for a vertical layer cake and made my own.
Sorry. The second time making the cake I was surprised by how quickly everything went. Huh. Anywho... Here is an important step... I then placed the cut parts together. The reason I do this is: 1. 2. 3. If you have a 5in deep cake pan and can successfully bake a 5in cake then just do that! Now! We will begin to cut out our layers! I simply used a cardboard cake round as my guide. I am now going to cut off the outside circle.
Place the template back on the cake. Follow the template as close as you can. You are going to do this with BOTH cakes. Now I cut off another circle and started the process again. 1. The Bakers Daughter: Polka dot cheesecake. I saw someone wearing the greatest polka dot rain coat today and it inspired me to make this cheesecake. It needs to be refrigerated overnight so make sure you make it the day before you want to serve it. I find that popping it into the freezer for about 1/2 hour makes it a lot easier to cut. Using a knife dipped in hot water between cuts also helps to make clean edges. If you want to make this into a traditional cheesecake you will need an 8 inch spring form pan. Crust 1 cup Graham crumbs 2 tbsp sugar ¼ cup melted butter Filling 16 oz softened cream cheese ½ cup sugar 2 eggs 2 oz dark chocolate, melted 1 tsp vanilla 2/3 cup sour cream Directions Preheat oven to 300 degrees F.
Grease a 7 X 7 inch square pan and line it with parchment paper. In a small bowl, mix together the graham crumbs, sugar, cocoa, and melted butter and press into the pan. Beat cream cheese until smooth. Pour the plain batter into the pan, smoothing out to the edges. Place in the oven and bake for 1 hour. Tips for Making the Perfect Souffle, with Pictures. After last week’s post about making flourless chocolate cake, I’ve had a couple requests for a souffle how-to. So here is my list of tips for making the perfect souffle. I could also call this my list of everything I’ve ever done wrong to make a not-perfect souffle.
Hopefully my mistakes are your gain. Don’t be scared that there is a list. If your oven is the right temp (buy an inexpensive oven thermometer if you need to check) and you know what to look for as you go (read through my list once), you can pull off a beautiful souffle with dramatic height that will make everyone at your table think you are a culinary master. Chocolate souffle a la mode TimingA good souffle is all about the drama. You can prep your souffle in advance. I’m told you can also freeze a souffle dish full of batter, and put the souffle straight from the freezer to the oven. Ingredient and Equipment PrepNo farm fresh eggs. Eggs need to be at room temperature. I have a little secret. Mise en place. Don’t over fold. Couture Cake Class with The Caketress. Happy November (almost)! Since discovering the gorgeous work of Lori Hutchinson (The Caketress), I’ve been fascinated with the concept of “couture cakes,” which means using couture gowns as inspiration for cake design.
When I saw that she was teaching a course on Haute Couture Cakes at Bonnie Gordon School in Toronto, where I have taken all of my previous cake courses, I signed up right away. Although there are, and have been, other cake designers who incorporate couture-type details into their cakes, it seems that The Caketress has become synonymous with this type of design, and I’m sure no one would argue that she owns this style. So much so, that students travel from all over the world, literally, to take instruction from her. Lucky me lives only45 minutes away! Lori, The Caketress, and she was so inspiring and helpful. This is Kate, and she came in from London, Ontario for the class. And…voila! This is the cake Kate created on the first day of class, perfectly pearled and ruffled. Half Baked - The Cake Blog & Real Birthday. Zebra Cheesecake recipe @Not Quite Nigella.
You know the story - girl meets recipe and falls in love after seeing recipe across the crowded internet. The recipe looks a bit different from what she is used to so girl is instantly intrigued. After the first tempting glimpse, girl can't get recipe out of her mind. Recipe even features in girl's dream that evening. Girl wakes up, thanks the gods of culinary fate that she has the ingredients to make that recipe and so begins the love story of the girl who met a Zebra cake.
Tuty's lovely blog Scent of Spice was the blog that first introduced me to this amazing Zebra cake. The original recipe was for a regular buttercake which I had all of the ingredients for but I wanted to make it as a cheesecake. For those of you unfamiliar with Japanese cheesecakes, they're nothing like regular baked or unbaked cheesecakes. I made the batter according to the instructions and clutched my hands together anxiously in front of the oven.
The End. Preparation time: 30-40 minutes Baking time: 1 hour Serves 12. Campfire Delight: 6-Layer Rich Chocolate Malted & Toasted-Marshmallow Cake. There’s something about layer cakes that always brings me great comfort–from both making them and eating them. To me, layer cakes are baked bliss, truly. Don’t get me wrong, cupcakes are wonderful; cupcakes are sweet; cupcakes are darling (and perky), but they just aren’t layer cakes. Perhaps part of the glory of layer cakes is the intrigue of what’s beneath all of that swirled frosting, or the wonder of what fills the stacked layers under a perfectly composed exterior. Ever notice how layer cakes will offer one or two little hints as to what’s inside, without giving too much away? Think about a beautifully frosted pink cake with a few white sprinkles and a single strawberry on top: one could imagine that there are layers of vanilla cake inside with possible alternating layers of sweet pink strawberry cake, or maybe even layer up on layer of strawberry cake with fresh strawberry jam in between.
Truth is, we never can tell, but as far as I’m concerned, I’m always ready to find out. Yum. Rich & Ruffled Chocolate Celebration Cake. Happy Thursday! I’ve been eager to talk chocolate cake with you, ever since my post on Classic Vanilla Butter Cake. If you read that post, you might recall that I mentioned my husband and I often debate which cake is a bigger crowd-pleaser: chocolate or vanilla.
He’s a vanilla man, and although I used to be a full-on and devoted vanilla lover, my heart is now true to my all-time favourite chocolate cake recipe: Rich & Dark Chocolate Cake. It’s simply the yummiest, richest, most delicious cake recipe I have (not to mention the easiest). It also goes on so beautifully, unlike sugary frostings, and therefore gives you some beautiful and simple options when using it to decorate a cake. Speaking of girly, Reese was home while I was getting ready to make the chocolate cake, and when I called up to her room, and asked her if she wanted to help, down she came with her full ballerina-princess costume on.
Such focus! Okay, back to cake. The ruffling technique itself is quite straight-forward. Fourteen for the Fourteenth & bakerella.com. Fourteen Layer Cake. This is apparently a favorite at family get togethers in the South. Now, I’m from the South and I’ve never heard of such a thing. Actually, when I first heard the name, I didn’t believe it. Fourteen individually baked layers … no way. Hmmm…let the googling begin. Well, they do exist. Looks like I’ve been going to the wrong parties. I decided to go with the 12-Layer Cake recipe because it looked like it would work the best for me. Here they are … fourteen – 8.5″ pans… Shiny! Then, I cut 14 sheets of parchment paper, stapled them together and cut out circles the same size as the bottom of the pan. I decided to err on the side of caution with greasing the pans, because fourteen stuck cakes would make me very unhappy.So, I greased the bottom and sides with a stick of butter.
Please work! While those are waiting, I mixed up all the ingredients for the cake batter -the HUGE amount of cake batter. . Then I placed a heaping 2/3 cup full of batter in each pan. and it will drip… SugarBlog - The Ultimate Ice Cream Cake Cookie&Pie. This is by far the sweetest of all things I have ever made. Sweet as in the adjective, adverb and noun. :) Let me tell you from bottom layer to top layer pie crust, chocolate chip cookie dough, cake icing, vanilla ice cream, rainbow chip cake, more cake icing and sprinkles. Big, fat, rainbow sprinkles! Quite possibly the Turducken of Sweets.
I thought of this concoction a few months ago while judging myself for how indecisive I am... I thought, if there was a dessert that encompassed all things great... And so.... The closest I got was CakeSpy's Triple Threat. Now.. back to me...I, of course was going to miniaturize mine... and add ice cream! I took lots of pictures and got really giddy several times during this process. The Ultimate Ice Cream Cake Cookie Pie You will need: 1 package Pillsbury refrigerated pie crust 1 package Pillsbury refrigerated chocolate chip cookie dough 1 cake mix of your choice (mixed as instructed on box) 1/2 gallon of your choice ice cream (softened just a bit)
THE BEST Chocolate Cake. Ever! This is really the best, most moist, most rich, most chocolatiest cake I’ve ever made. I know there are other chocolate cakes out there that claim to be the best. Folks, let me tell you, I’ve tried them. And I can still assure you that this one, no really, THIS one…. This one’s the best. Are you ready? Here’s your ingredients for the cake. You know what the best part about this cake is? All you do is dump everything except the chocolate chips into a very large bowl– A 4 qt bowl or larger is perfect, but be warned, one of those 8 cup mixing bowls is too small.
Then stir in 2 cups of chocolate chips– pictured here are regular sized chocolate chips. Now, pour your batter into your cake pan of choice. I like to bake my cakes in two, 9-inch pie pans. Oh man… It’s so hard to not just rip into right now while it’s warm and fresh out of the oven… But wait! While it’s cooling, we’ll make The Best Buttercream Frosting Ever. Here are your ingredients for the frosting. Buttercream Frosting. Zebra Cake | The Whimsical Cupcake. Animal prints is something I never really got behind.
It was something that I only saw on 75 year old blue-haired ladies that are way cooler than me or on kids who looked like walking cheetahs. Not really the look I go for. Lately everywhere I look, there’s something with some form of animal print on it and I find myself liking it. Ok, not EVERYTHING but a few pieces here and there. I can probably attest some of this animal print tolerance to my sister, she’s so stylish sometimes that it kills me. ;) I’m not sure what kind of demographic I reach out there in internet land, animal print lovers or haters, but I’m sure your love or hatred won’t apply to this cake.
I said it. This is a simple cake needs no pillowy frostings, no fancy ganaches, and no whippy creams. Zebra CakeAdapted from King Arthur Flour Yields one 9″ or 8″ round cake Ingredients: Directions: 1) Preheat the oven to 350°F. 2) In the bowl of your mixer, blend the sugar and eggs until lightened, about 2 minutes. Like this: Rainbow Cake. For Cake: 2 1/4 cups cake flour (9 ounces) 1 cup whole milk, at room temperature 6 large egg whites (3/4 cup), at room temperature 2 teaspoons almond extract 1 teaspoon vanilla extract 1 3/4 cups granulated sugar (12 1/4 ounces) 4 teaspoons baking powder 1 teaspoon table salt 12 tablespoons unsalted butter (1 1/2 sticks), softened but still cool Red, orange, yellow, green, blue, and purple gel food coloring For Frosting/Filling: 2 1/2 cups granulated sugar 10 large egg whites 2 pounds (8 sticks) unsalted butter, cut into tablespoons, softened 2 teaspoons pure vanilla extract 1 pound best-quality white chocolate, melted and cooled Preheat oven to 350 degrees.
Prepare your cake pans by first liberally buttering the pans, then line the bottoms with parchment paper rounds. Butter the rounds and set aside. Pour milk, egg whites, and extracts into 2-cup glass measure, and mix with fork until blended. Divide batter evenly between six medium bowls. Let cakes rest in pans for 3 minutes. Rose Cake Tutorial - i am baker - StumbleUpon. SO excited to share with you how easy it is to make the rose cake.
Seriously, once you see you are going to run right out, buy a 1M tip, and make one. That or go back to work. Or bed. Or whatever it was you were doing before I interrupted you. Ok, here we go! There were two main components to this cake. The vertical layer interior and the frosting rose exterior. I am going to do a vertical layer tutorial at a different time, (updated: you can see it HERE) as I did not get any pictures of it this go around and it is IMPOSSIBLE to explain without pictures. Now for the frosting rose tutorial!
I promise you, this could NOT be easier. (I need to mention... before I froze my cake I poured a simple syrup over it. Start with your cake. Put your 1M tip (or any large open star tip) into the pastry bag then fill it up with buttercream frosting. If you have an appropriately sized coupler you can use that, or you can just insert the tip into the bag and cut off the excess. At least, I hope so anyway. :) 1. Recipe} The Most AMAZING Chocolate Cake&8230; EVER. Red Velvet Cheesecake Brownies.