Smores Coffee and Fudge Ice Cream Cake Recipe at Epicurious.com. Photo by David Bishop yield Makes 10 to 12 servings A decadent, impressive dessert that appeals to everyone's inner Boy Scout or Girl Scout. Begin preparing this a day ahead. Preparation Preheat oven to 350°F. Spread 2 cups softened ice cream in crust. Preheat broiler. The purple spoon. 6-Layer Dark Chocolate & Strawberry Buttercream Cake. Well, since my last post, I aged a year . . . yes, a year!
I celebrated my birthday this past weekend, and, although we kept it cozy here at home, I couldn’t resist baking two different cakes. The truth is, I couldn’t decide what to bake, and since it was just going to be my little family, and I wanted to spend some time relaxing, I didn’t want to get too fancy or crazy, but I still couldn’t decide what to make. Sadly (sort of), I can’t blog about the first cake I made because we (and by “we” I mean “I”) ate most of it and it was quickly out of the running to be photographed. If you’re curious what it was, I found the recipe here. It was delicious and intense in its chocolate-ness, and it had been on my mind for months. It was a perfect opportunity to give it a try! I couldn’t resist splitting the 3 layers into 6, since it’s a fast and easy way to create some drama in an otherwise classic birthday cake, and of course it’s a chance to include that much more Swiss Meringue Buttercream.
Orange Dreamsicle Jello Cake. EDDIE ROSS - Pink Ombre Cake - StumbleUpon. Here's a cake sure to sweeten up the Valentines in your life. Pick up three boxes of your favorite white cake mix—or work from scratch if you have the time—along with a bottle of Wilton's Icing Color in petal pink. Split each box into two batches for a total of six, then add increasing amounts of dye little by little until you achieve the ombre effect.
For the outside of the cake, I used a piping bag fit with a basketweave tip. Happy baking, everyone! Semisweet Chocolate Layer Cake with Vanilla Cream Filling Recipe at Epicurious.com. Photo by Tina Rupp yield Makes 10 to 12 servings Cake 6 ounces semisweet chocolate, chopped Cream filling 1 teaspoon unflavored gelatin Ganache 1 cup heavy whipping cream 2/3 cup light corn syrup 18 ounces semisweet chocolate, chopped Preparation For cake: Preheat oven to 325°F.
Butter three 8-inch-diameter cake pans with 1 1/2-inch-high sides. Whisk all purpose flour and next 4 ingredients in medium bowl. Bake cakes until tester inserted into center comes out clean, about 23 minutes. For cream filling: Place 2 tablespoons cold water in small bowl. Bring 1/2 cup cream to boil in heavy small saucepan. Place remaining 1 cup chilled cream, powdered sugar, and vanilla extract in medium bowl. Place 1 cake on 8-inch cardboard round or tart pan bottom. For ganache: Bring cream and corn syrup to simmer in heavy small saucepan. Place cake on rack set in large rimmed baking sheet. Cut out paper heart shapes of differing sizes and arrange atop cake. Flourless Chocolate &Vanilla Marble Cake. Tip: To slice the marble cake neatly, use a hot knife (run it under hot running water and dry it). Wipe the blade clean between slices. Position an oven rack in the middle of the oven and heat the oven to 300°F.
Lightly grease a 9x2-inch round cake pan and line the bottom with parchment. Make the vanilla batter: In a medium bowl, beat the softened cream cheese with an electric mixer until smooth. Add the sugar and continue beating until well blended and no lumps remain. Make the chocolate batter: In a medium bowl, melt the chocolate and butter in a large metal bowl over a pan of simmering water or in the microwave. Combine and bake: Spread about half of the chocolate batter in the bottom of the pan. Bake until a pick inserted about 2 inches from the edge comes out gooey but not liquid, 40 to 42 min.; don't overbake.
Sprinkle cocoa on the bottom of the cake before inverting it onto another plate; the cocoa will keep the cake from sticking when you slice and serve it. Hot Chocolate Layer Cake with Homemade Marshmallows. User reviews made it? RATE IT! By Denisedr, 7/10/2013Fantastic. A chocolate lover's delight. by rsoffa, 2/19/2013This review is for the cake only. By Wren4, 2/13/2012I have made this cake twice in a month--first time for a special New Year's party, 2nd time for a Superbowl party. By CookingMom, 12/19/2011I love baking and first tried this recipe last year when I received my magazine. By starkrazi, 8/4/2011This was a wonderful dense chocolate cake. By Gustatory_Delight, 7/31/2011What a showstopper. By sestinatim, 5/21/2011This cake is delicious and makes for a very impressive presentation.
By humbledj, 3/21/2011We skip making the marshmallows and add raspberry puree between layers. By elainegp, 1/3/2011I made this for a New Year's Eve party and it was the BEST chocolate cake ever. By Bike53x12, 12/11/2010Made this for a Christmas party. By mrwalt, 10/31/2010It's ok. By recipesforkeeps, 10/13/2010Best chocolate cake and the real surprise is the homemade marshmallows! Pumpkin Spice Layer Cake with Caramel and Cream Cheese Frosting Recipe at Epicurious.com. Photo by Tim Morris Cake: 3 cups all purpose flour 2 teaspoons baking soda 2 teaspoons baking powder 1 teaspoon cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves 1/4 teaspoon freshly grated nutmeg 1/4 teaspoon ground allspice 1/4 teaspoon ground cardamom 1 15-ounce can pure pumpkin 1 1/2 cups sugar 1 1/4 cups vegetable oil 4 large eggs 2 teaspoons finely grated orange peel Frosting: 1 1-pound box powdered sugar, divided 1/2 cup plus 1 tablespoon heavy whipping cream 1 teaspoon vanilla extract 1/4 teaspoon salt 1 8-ounce package cream cheese, room temperature 1/4 cup (1/2 stick) unsalted butter, room temperature Candied orange peel* Preparation For cake: Preheat oven to 350°F.
Butter and flour two 9-inch cake pans with 1 1/2-inch-high sides, tapping out any excess flour. Bake cakes until tester inserted into center comes out clean, about 33 minutes. For frosting: Sprinkle 1/2 cup powdered sugar over bottom of small nonstick skillet. Tiramisu. Layered Lemon Angel Food Cake. When you need a birthday cake that’s light and airy and not too sweet, Angel Food Cake comes to the rescue. It’s fat free, gluten free, but a bit plain for a birthday. So this spruced up version is cut into layers, spread with a lemony filling, and covered in whipped cream! Served with fresh raspberries or strawberries, it covers all the bases yet is fancy enough for a special occasion. Start with an angel food cake, either homemade, or store-bought. If homemade, cool the cake upside down in the pan by resting it on the pan’s “feet”. Now run your knife along the bottom, cover with a plate or cutting board and release the cake.
Set the cake aside while you make the filling. Lemon Curd 1 cup fresh lemon juice from 6-7 lemons 1/2 stick unsalted butter 2 T. heavy cream 4 eggs 2 egg yolks 1 cup sugar 1/2 t. salt 1/2 t. vanilla In a medium nonreactive saucepan, combine the lemon juice, butter and cream. Once incorporated, return the saucepan to medium heat. I hope they save a piece for me! Apple Spice Cake. Rosh Hashanah, the Jewish New Year, begins on Wednesday at sundown. On this night, apples dipped in honey, or apple cake, traditionally make an appearance on the dinner table to signify a sweet year ahead. Recipe Type: Dessert Ingredients 1 cup all purpose flour3/4 cup cake flour1-1/2 t. baking soda1/8 t. kosher salt1/4 t. cinnamon1/4 t. ground ginger1/8 t. ground cloves1-1/4 cups sugar3/4 cup (1-1/2 sticks) unsalted butter, at room temp.2 eggs4 cups, 2-3 peeled, cored, and chopped apples (use tart apples like Macintosh)1/2 cup raisins1 cup pecans or walnuts, toasted and chopped Instructions Preheat oven to 350FButter and flour a 10 inch round cake panSift dry ingredients into a bowl.
Set asideIn stand mixer with the paddle attachment, beat butter with sugar until combined.Add eggs and beat for a minute or two on medium speed. Sift dry ingredients into a bowl. In stand mixer with the paddle attachment, beat butter with sugar until combined. Scrape batter into cake pan and spread evenly.