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Spring Battenburg Cake

Spring Battenburg Cake
This was my first time making Battenburg cake, and it certainly will not be my last. I'm smitten! I love the bright almond flavor the cake imparts, and I can't help but smile at the colorful two-by-two checked pattern. Traditionally the cuboid cakes are pink and yellow, but I've always thought pink and green conveyed the feeling of spring more perfectly. I had a difficult time finding good step-by-step instructions for this recipe, so I am including my own in this post. I didn't have the two 7" square pans called for in the original recipe, so I had to work around that. I ended up using a 10 x7 stoneware dish with the parchment divider and it worked great. As a final touch, I dressed the cake in white fondant and added pearl dragees. Spring Battenburg Cake [click to print] Serves 6-8 Preheat oven to 350 degrees. Line the pan: Fold a piece of parchment paper in half, then, while folded, trim the edges to fit the length of the pan. Store in an airtight container or wrap in cling film. Related:  sweet

Cheesecake Recipes - Easy Cheesecake Recipes at WomansDay.com Whipped, mixed, baked or frozen, at one point or another, most of us have lingered in our love affair with cheesecake. Here, we have 15 suggestions that might pull you back into a dangerous remission, glistening in all their creamy glory. We've got something for everyone, from raspberry-swirled to peanut butter-flavored; from no-bake fruitcake to bite-size bars; from tiramisu to pie. Go ahead—but don't say we didn't warn you. Recipes: Caramel Macchiato Cheesecake Mocha Cheesecake Bars Layered Pumpkin Cheesecake Orange-Chocolate-Swirl Cheesecake Bars Brownie Cheesecake Mini Peanut Butter Cheesecakes Tiramisu Cheesecake Triple Chocolate Cheesecake Almond Cheesecake with Three Sauces No-Bake Berry-Orange Cheesecake Pie Raspberry Cheesecake Bars Cappuccino Cheesecake Cherry Cheesecake Pie Mango, Lime, and Ginger Cheesecake Lemon Cheesecake

~Apple Pie Fries! When it comes to desserts, it just doesn’t get much better in life than a nice slice of good old, all-American Apple Pie! Unless of course you can grab that Apple Pie and take it wherever you’d like to go. ~Perfectly flaky, pretty little, sweet sticks of portable Apple Pie! And this Pie is in ‘French Fry’ form…another all American favorite snack delight! These “Fries” are not only super delicious, but how cute are they with their easy-to-eat, adorable presentation, and sweet sugary “salt”?! Sweet Apple Pie Filling is the glue that lovingly holds the two flaky layers of Pie Crust together, all baked into tons of perfectly puffed, ”Fries” of happiness! Kids and kid’s at heart will just love this fun and easy way to enjoy Apple Pie! What you’ll need for 25-30 Apple Pie Fries: 1 Package of Pillsbury Refrigerated pie Crust (2 ct.) Approx. 1.5 cups of Apple Pie Filling 1 Egg Sparkle Sugar for sprinkling..a.k.a. Caramel Sauce and/or Ice Cream for dipping A food processor..optional! Directions:

Tiramisu + Sushi = Tiramisushi Sushi and Tiramisu, what a beautiful hybrid. I first saw this recipe in Demolition Desserts, the cookbook by Elizabeth Faulkner. If you are a sushi lover like me, and like to make sweets like this then you'll be as excited as I am about this dessert. I had to make the sponge cake portion of this recipe twice. The first time I followed the instructions to the letter, and the cake broke apart as I rolled it. The printable recipe below is my adaptation. Garnishing for the completed rolls was not specified, so I made my own. Also, the mocha sauce is not original to the recipe. This was such a fun recipe. It even won over the husband, my toughest critic!

50 After-School Snacks : Recipes and Cooking 1. Sweet Bagel Chips Slice stale cinnamon-raisin bagels crosswise into thin rounds. Brush the tops with melted butter and sprinkle with cinnamon sugar. 2. 3. 4. 5. 6. 7. 8. 9. 10. Red Velvet Cheesecake Cake I take for granted that growing up in the semi-south, I had the privilege of birthdays with red velvet cake. In fact it was one of the best parts of having a birthday. Red velvet lovin’ wasn’t relegated to my childhood, the red velvet I had on my 21st was from Magnolia Bakery in New York City, and it was so amazing that I froze it and would eat tiny slivers when the mood stuck me. I’ve been pretty vocal about my lack of interest in sweets, but another New York City temptation was cheesecake. Why the back story? I came across this combo on Erin’s Food Files, by way of The Beantown Baker, both amazing sites, please check them out! Holidays, birthdays, Christmas, Valentine’s Day, just because you’re craving something sweet – whatever the reason for baking this, you won’t be disappointed, and neither will the lucky people you share it with. Some notes – when assembling the cake, make sure to level your cake layers. Cheesecake Ingredients: 20 ounces cream cheese, room temperature 3/4 cups sugar

Mint Chocolate Chip Cake Chocolate cake and I have had a very interesting romance. I started off with quite an intense dislike of chocolate cake. I KNOW. So this year for Regex Man's birthday I offered to do a chocolate cake even though he said it didn't have to be chocolate this year. I used David Lebovitz's devil's food cake recipe again, my new favourite chocolate cake since making it for my raspberry cupcakes when I launched the new site. Originally I was going to arrange the scoops of icing around the edge of the cake, but I realised I didn't have quite enough icing to do that so I ended up just doing a few of them in the middle. Mint Chocolate Chip Cake For the icing:280g (2.5 sticks) unsalted (or slightly salted) butter500g icing sugar (about 4 cups), sifted2-3 tsp peppermint essence, adjust to taste150g dark chocolate, very finely chopped or pulsed through a food processorgreen food colouringOptional: waffle ice cream cones to decorate Mix together the coffee and milk. Happy Birthday Regex Man!

Peanut Butter and Jelly Baby Lattice Pies Good Tuesday to you! I had so much fun making these baby pies! For some reason party food seems more fun when it’s miniature right? I don’t know what it is, but I just love it. So, these are totally doable, they look detailed, but seriously are really easy. I snapped photos while I was preparing them to show how easy they are. Peanut Butter and Jelly is one of those combinations that I could do in almost any dessert. Time to create the lattice top… My strips were a little long, but you get the idea. Brush lightly with egg wash Here you have the lovely little PB&J pies. Peanut Butter and Jelly Baby Lattice Pies 1 roll Pillsbury pie dough 1/2 Cup creamy peanut butter 1 Tablespoon sugar 1/2 Cup Smucker’s Strawberry Preserves 1 egg white whisked with 1 teaspoon water for egg wash Sugar Crystals for sprinkling on top if desired 2 Tablespoons powdered sugar 1. 2. 3. 12 mini pies…..let’s see what the judges think… Think we’ve got some happy taste testers! Other recipes you may enjoy...

Pink Snoball Cakelettes There's nothing like a pretty pink dessert to lift your spirits, and these little pink cakes definitely make me smile. Their appearance reminds me of Hostess SnoBalls in miniature. I found the recipe online, and after reading it entirely, I realized that a few ingredients and measurements had been left out of the text. Inspiration: The trees outside my window are pink! The finished batter will be very thick. Grease a mini muffin pan with shortening and fill the muffin cups with batter. These need to be dipped quickly. After a thorough coating in the sticky syrup, you'll roll them in coconut. After several dips, your coconut may turn pink like mine did. (...love it!) This recipe makes about 3 dozen. Cake ingredients: 1 stick plus 1 tbsp. butter 2/3 cup granulated sugar 2 large eggs 1 teaspoon coconut extract 2 cups + 2 tablespoons all purpose flour, sifted 2 teaspoons baking powder 1 cup milk Syrup and Coating: 1 cup Sugar 1 cup water 1 tsp. coconut extract

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.

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. 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. Do this to both cakes. 1. 2. 3.

Monster Brownies If you know me, you know I’m crafty. I even have a separate blog just for my crafts. Halloween does something to me creatively each year. I don’t know what it is about Halloween, but I go on a crafting craze! I give you Brownie Monster Treats! Here’s something fun too. So now, on with the show! Monster Brownie Treatsprintable version Boxed brownie mix Betty Crocker Cookie Icing in desired colors Cheerios, Cocoa Puffs, and Trix cereals Mini chocolate chips Pretzel sticks Red and black decorator gel 1/4 cup powdered sugar milk First prepare your brownies and allow them to cool. Make the Eyes It’s important to do this step first to allow adequate time for the glaze to dry. Drop a few Cheerios into the glaze coating the cereal. Place a mini chocolate chip, upside down, in the center of each glazed Cheerio. Icing Colors You could certainly use your own recipe for Royal icing, I have one myself as well. Then you eat them!

strawberry, blueberry, cobbler, recipe — Eating Out Loud Berry season is upon us and I couldn’t be more happy. Whether you’re looking for strawberries, blueberries, raspberries or boysenberries, the fruits are becoming readily available and at affordable prices. This berry cobbler is versatile and a great use of any type of berry or soft and juicy fruit. Over the past couple of weeks, I’ve been wrangling with our excess of strawberries. The recipe is simple and perfect for those afraid of baking. I’ve played around with the recipe a little bit, adding some cinnamon and nuts, both of which are optional. Strawberry-Blueberry Magic Cobbler inspired by Grandma Mary’s Magic Cobbler and Southern Peach Cobbler 1/3 cup butter 1 1/2 cups flour 1 1/2 cups granulated sugar 1 1/2 cups milk 2 teaspoons baking powder 1/2 teaspoon cinnamon 1/2 teaspoon salt 5 cups chopped fruit 1/3 cup pecans 1/3 cup brown sugar Preheat oven to 375F (190C). In a large mixing bowl, combine flour, granulated sugar, milk, baking powder, cinnamon and salt.

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