gingerbread pear upside-down cake Saturday went something like this: a bloody mary, brunch, the farmer’s market, witnessed a LARP battle, another bloody mary, baked a cake, and made a video about baking the cake. What do Brooklynites love? That day. There are probably a few questions in there, like what is a LARP battle? It is this. Anther question: where is the video? In the meantime, this cake is pretty much fall in a 9-inch round pan. This cake would also be excellent with apples instead of pears, or without any fruit at all and just finished with a little drizzle of a bourbon caramel glaze. Gingerbread Pear Upside-Down Cake Makes one 9-inch cake Adapted from Gourmet 1 1/2 cups flour 1 teaspoon baking soda 1/2 teaspoon cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon nutmeg 1/4 teaspoon salt 1 stick + 3 tablespoons butter, softened 1/2 + 1/4 cup brown sugar 1/2 cup molasses 3 eggs 1/4 cup buttermilk 2 pears Preheat the oven to 350. Let cool, and flip the cake out on to a plate. print this recipe
Dulce de Leche Vanilla Cake First time I made this cake, it was for my boss’ birthday (say it, i’m the best employee ever!)! But seriously, this cake was amazing!!!! It’s all I want it to be! A moist vanilla cake, with layers of dulce de leche caramel and an amazing buttery icing! This cake is amazing, just do it and everyone will love you! 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.
Apple Coffee Layer Cake | Cake, Batter, and Bowl I’ve often wondered why I’ve never seen a layered coffee cake. It just seems like stacking coffee cakes on top of each other would make the presentation so much more festive! I recently couldn’t help but try out this idea when I was baking a birthday treat for us to enjoy during one of our weekly morning lab meetings. I felt it was important to cram as many apples as possible into the cake since it’s apple season. Apple Coffee Layer Cake Printable Recipe Ingredients: Apple Layer for Bottom Cake: 2 tablespoons butter, melted 1/3 cup packed brown sugar 2 tart apples, peeled, cored, and thinly sliced Cake Layers: 1/2 cup butter, at room temperature 1 1/2 cups granulated sugar 1/2 cup canola oil 1 cup buttermilk 2 teaspoons vanilla extract 4 large eggs, at room temperature 2 1/2 cups all-purpose flour 2 teaspoon ground cinnamon 1 teaspoon ground ginger 1/2 teaspoon ground cardamom 1/2 teaspoon ground cloves 2 teaspoons baking soda 1 teaspoon salt To make the cake layers, heat oven to 350˚F.
cake batter blondies. | girl meets life. I don’t say this very often. But this is one of the most delicious things I’ve ever eaten. Remember how I made dense, fudgy brownies by using a boxed chocolate cake mix? Well, let’s just say that I haven’t been able to stop imagining doing the same with a yellow cake mix ever since. So, chocolate-lovers, this isn’t entirely for you. cake batter blondies. ingredients: 1 box yellow cake mix1/4 cup canola oil1 egg, beaten1/4 – 1/2 cup milk1/4 cup rainbow sprinkles1/2 cup white chocolate chips (optional) directions: Preheat oven to 350 degrees. notes: I should mention that because I don’t have any bakeware yet, I actually baked this batch in a casserole dish (I’m classy like that, what can I say?). **edited to add: I made these again in an 8-inch cake pan, and they came out perfectly! **also edited to add: I made the blondies successfully without using eggs! After cooling for about 20 minutes, the gooey center is what will lend to the decadent, cake-batter texture.
Molten Chocolate Cakes (Easter Dessert) My favourite part of Easter is the chocolate desserts. Molten chocolate cake, aka lava cake or chocolate fondant pudding, is very popular around the world. It is even served in high-end restaurants and is suitable for all occasions. Back to the cake, it’s not that difficult when you actually roll up your sleeves to make this delicious chocolate cake. Molten Chocolate Cakes (Printable recipe) By Christine's Recipes Prep time: 20 mins Cook time: 9 mins Yield:3 serves（3x150ml-capacity ramekins） Ingredients: 100 gm unsweetened black chocolate 100 gm unsalted butter, diced, plus more to sprinkle ramekins 2 eggs 60 gm caster sugar 20 gm plain flour/ all-purpose flour cocoa powder, to sprinkle the ramekins icing sugar, for garnish Method: Preheat oven to 180C/356F. Notes:The key to making this chocolate cake with soft, lava-like center is timing.
How To Make Banana Cake I’ve had plenty of banana bread in my day. But it always seems like more of a cold weather food. Go figure, a tropical fruit that makes a cold weather bread. Doesn’t make sense, but that’s how it is. This cake, though, is lighter than any banana bread I’ve ever had. Ingredients 2 cups sugar ½ cup butter (1 stick) 2 egg yolks 3 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon baking soda ½ teaspoon salt 1 cup milk 3 crushed bananas 1 teaspoon vanilla 2 egg whites, beaten Metric conversion (estimate) 500 g sugar 60 g butter 2 egg yolks 375 g all-purpose flour 7 g baking powder 4.7 g baking soda 2.4 g salt 235 ml milk 3 crushed bananas 5 ml vanilla 2 egg whites, beaten Directions Combine the sugar and butter and beat on low speed until completely combined. Add the egg yolks and beat on high speed until the mixture is smooth and fluffy. In a separate bowl, combine the dry ingredients — flour, baking powder, baking soda and salt — and whisk thoroughly. And that’s it. Loading ...
St. Martin’s Cake « Cake This is a delicious cake to welcome the winter season with! The texture of the dough works perfectly with the freshness of the jam filling and the richness of the buttery chocolate frosting. You will be amazed by its wonderful taste! To make the cake you need: 2/3 cup (150 grams) unsalted butter, room temperature 6 tablespoons (85 grams) granulated white sugar 1 teaspoon vanilla extract 4 egg yolks 4 egg whites 5 ounces (150 grams) semi-sweet chocolate 1 cup (130 grams) all purpose flour 1 teaspoon baking powder 2 tablespoons cocoa For the filling you need: 1 1/2 cups (375 grams) jam (raspberry or strawberry or forest fruit) For the frosting you need: 6 ounces (180 grams) semi-sweet chocolate 6 tablespoons (84 grams) unsweetened butter 1 cup (115 grams) confectioner’s (or powdered) sugar, sifted 7 teaspoons milk 1. 2. 3. Set the bowl aside. 4. 5. 6. 7. 8. 9. 10. 11. Place in the oven and bake for about 35 minutes. 12. When the cake’s cooled, remove it from the pan and cut into two halves. 13. 14. 15. 16.
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! Red Velvet Cake « Cake I’ve always loved the way this cake looks. I guess there are many people like me – the color combination is just mesmerizing and so genial. When you look at it, it truly seems velvety. And abundant in flavors. It’s like from another galaxy or something. These days I really couldn’t help it, I simply needed it in my life. So this is what I did, dear friends, and I ENJOYED it … These are the ingredients. 1. It consists of the flour, salt and cocoa powder. 2. (There are many brands of food coloring – please, read the instructions on the package you’ve bought and try to give your final batter some stronger red color.) 3. 4. 5. 6. 7. Allow the mixture to fizz and then quickly fold into the cake batter. 8. 9. 10. 11. In the bowl of your electric mixer, process the cream cheese, vanilla and confectioners’ sugar until smooth. Then, in a separate bowl, with you hand mixer, whip the cream until stiff peaks form. 12. Then remove the cake from the pan, transfer onto a plate and let cool completely. 13. 14. 15.
monkey cake I’m pretty serious about birthday cakes. When I think of someone being presented with some shortening spackled quarter sheet cake from a discount grocery chain on their birthday — a day they only get to celebrate once a year! Which is like forever if you’re a kid or perhaps the sort of grownup who didn’t get the memo that at the age of 34, birthdays are really not supposed to be a big deal anymore — it makes me sad. Not judgmental-sad, because lord knows I could barely eke out this cake on Saturday, and it’s supposed to be, like, my calling, but empathetic-sad because I totally blame lousy, intimidating recipes for making the two-layer + frosting task seem not worth it to go it at home. Of course, the joke is on me because who went without a homemade birthday cake this year? This is not a difficult cake to make (a two-bowl cake and a one-bowl frosting), but there are logistics to consider. Three-Layer Banana Cake Makes 3 9-inch layers. Preheat oven to 350°F. Preheat oven to 350°F.
Plum Cake « Cakes When I was a kid, cakes like this one were on our table very often. My lovely Mom used to make them. They were filled with any fruit that was in season. So, whether you use plums, cherries or any kind of berries to make this sponge cake with fruit, you’ll be amazed by a very nice flavor it has and how surprisingly easy it is to prepare it. Here’s what we need. 1. 2. Use larger bowls. 3. Try your best not to eat this all. Oh my gosh, it’s so good. Or is it just me? 4. 5. 6. …until they hold stiff peaks. 7. Small lumps of egg whites in the batter are okay. 8. 9. I used a 13 x 9-inch (33 x 22 cm) baking pan. 10. 11. 12. 13. 14. 14. And most importantly, enjoy, dear friends! (This cake takes about 45 minutes to prepare.)
Caramel Walnut Brownies Are you sitting down? Because I am about to share THE most requested recipe I have ever made. Never, in the history of my time in the kitchen, have I found a recipe that elicits such an overwhelming response as these. To make the recipe even sweeter, it is extremely simple to make. I've made it so many times in the last 13 years that I can almost whip up a batch of these Caramel Walnut Brownies with my eyes closed. There is a catch, though. The mystery ingredient? I have unsuccessfully searched the aisles of grocery stores in 6 different states. The past 6 years I have had to order it in bulk from amazon.com. What is it? Duncan Hines Caramel Cake Mix!! Rarely do I use a cake mix because I enjoy the process of baking things from scratch, but on this recipe, nothing but a caramel cake mix will do. Caramel Walnut Brownies adapted from Southern Living 14-oz. bag caramels 5-oz can of evaporated milk, divided use 1 box Duncan Hines Caramel Cake Mix 1 tsp cinnamon 12 TBS butter, melted 1 1/2 cups walnuts