How to Make a Vertical Layer Cake. My sister is visiting me this week.
You know, the one who coerced me into making a birthday cake this year. Yep. That one. She got here Tuesday night. It’s so nice to have visitors and even better when the visitor is your big sis! We’re running around like crazy little girls again, and I couldn’t be having a better time. About that cake…I gotta say, I’m still happy when I look at those layers. First things first, If you want your cake layers as tall as mine, you’ll need two layers (so two rounds, squares or rectangles) in the same size and color/flavor. Stack the two layers top to top. If necessary, trim the edges to make the sides uniform.
Now, you’ll need a template. Repeat this step on the other color cake. Once both color cakes have been cut with the first size on the template, trim the template down to the next guidelines. Cut around the remaining templates until you have both cakes cut to the appropriate sizes. Next, slice all of the outer layers open on one side. Enjoy! Baba’s Lady Baltimore Cake… This is a very special, nostalgic cake for my family.
It was my great-grandmother, Baba’s favorite go-to cake recipe. The Lady Baltimore Cake. It’s dainty, delicate, feminine and beautiful to look at. It starts with a light, tender white cake, filled with a delicate orange marmalade filling, spread with a fluffy marshmallowy frosting and sprinkled all over with sweetened coconut. Baba made this cake for special occasions, birthdays, holidays, etc. Food is so powerful. (That’s Baba’s china my mom let me use in the pictures- we thought it only fitting!
Cut or bite into one to see how much love went into them. The best part: they’re surprisingly simple. And if your sweetheart happens to be a chocolate fan, you could just as easily bake your heart into some chocolate cake batter. If you go that route, I recommend finishing them off with generous spoonful of decadent ganache for a true death-by-chocolate experience. Makes 12 cupcakes Cupcakes ¾ cup (1½ sticks) unsalted butter, at room temperature1½ cups granulated sugar3 large eggsSeeds from 1 vanilla bean2 teaspoons baking powder½ teaspoon baking soda¼ teaspoon salt2½ cups unbleached all-purpose flour1⅓ cups whole milkRed food coloring Frosting 10 bite-sized pieces strawberry taffy2 tablespoons heavy cream1 cup (2 sticks) unsalted butter, at room temperature2 cups powdered sugar12 pieces Sweetheart candy. Heaven and Hell Cake. Makes » recipe: ice cream cake (but not like you think) If you’ve been following along, you’re probably aware that I collect cookbooks.
Specifically, cookbooks created by New England civic organizations between 1950 and 1980 for fundraising purposes. With yard sale season in full swing, I find myself solvent with new recipe ideas, among them one I found in this vandalized and water-damaged collection. The picture on the cover somewhat suggests the architecture of Calvary Baptist Church in Easthampton, but I bought the book in Millbury and it has no date (I’ve never been to that Church, I just tried to do some due diligence in my googling). Nevertheless, it *does* include a chocolate cake recipe with a secret ingredient: ice cream. And hey, no cake flour or fancy measuring required, because we’re using cake mix. I let my ice cream soften by scooping it up into small chunks and letting it sit a few minutes. The recipe calls for greasing & flouring a tube pan. Ikura Sushi Birthday Cake.
Guinness and Baileys Irish cupcakes. Guinness and Bailey's Irish Cream cupcakes - great for St.
Patrick's Day or any time at all. Photo by: gettyimages.com This recipe is from the wonderful food website Annie's Eats These little beauties from Ireland really do offer a genuine taste of Ireland, just as they satiate your chocolate and cream cravings. With their lively mix of Guinness and Baileys, just one taste will tell you that they’re a little triumph of the cake makers' art. Ingredients Serving: 24 cupcakes 1 cup stout (Guinness) 16 tbsp. unsalted butter ¾ cup unsweetened cocoa powder 2 cups all-purpose flour 2 cups sugar 1½ tsp. baking soda ¾ tsp. salt 2 large eggs 2/3 cup sour cream For the Baileys ganache filling: 8 oz. bittersweet chocolate, finely chopped 2/3 cup heavy cream 2 tbsp. butter, at room temperature 2 tsp. For the Baileys butter cream frosting: 8 tbsp. unsalted butter, at room temperature 3-4 cups confectioners’ sugar, sifted 4-8 tbsp. Method To make the cupcakes, preheat the oven to 350° F.