Red Velvet Cake. Hey! Lookin’ a little different ’round here! I am still working out some kinks and trying to get the blog more organized, but a HUGE thanks goes out to Seth from Boy Meets Food for jazzing my site up. I know you must be thinking… ‘another boring red velvet cake recipe?’ Not quite. I can assure you that is one of the best red velvet cakes I have ever had. In fact, it is the best. And it is pretty simple, too. This recipe comes from a family friend who is famous for this red velvet cake. She has made this cake for all of our birthdays, graduation parties, and other spectacular events. Does that make us trashy? I love the color of the batter. I guess it could also make me appear flaky and immature. My first 3 attempts at this cake failed miserably. I now leave the drama queen behavior up to my husband. I used 2 mini cake pans – about 4 inches around. 5 layers of pure deliciousness. Cream cheese frosting is the only icing that I truly love.
Neither is my life. Red Velvet Cake 3/4 cup shortening. Brownie in a mug. Super Fancy Cake Decorating Tutorial for Broke Monkeys. This is a tutorial to show you how to decorate a cake that makes you look pretty clever. The beauty of this method is that you can put anything you darn well want on a cake. Your kid likes a certain team and you don't trust Stuffmart Bakery? No problemo. All you need is a picture off the webz (or a coloring book page, or a drawing you did yourself) and you can make any design you want. In this case, Gater wanted a "Dora/Princess" cake. I didn't know how I would do a "Dora/Princess", but all I had to do was spend 10 seconds on Google, ("princess dora coloring page") and there was a coloring page all ready to print out. First, bake your cake and let it cool thoroughly.
Make your icing; a buttercream made with butter is best. *When you make your icing, you will want to sift the powdered sugar and mix the icing up quickly so you don't get lumps. Ice your cake. Print out a coloring page, and make sure it is the right size for the top of your cake. Now the fun part! Now -- the magic! Voila! Peanut Butter Oreo Popsicles & Striped Ice Cream Cake Delicious Links. Triple-Lemon Blueberry Layer Cake. Happy Wednesday! I hope you had a wonderful Valentine’s Day with all of your lovies.
I woke up yesterday morning, with a sudden and unrelenting need for sunshine–in any form. For what I think was the first time, rather than craving a particular food (or ingredient), I was craving a colour: yellow! I knew I had to make and bake something full of sunshine–absolutely bursting with sunshine, from the inside out: this time it was all about flavour. Naturally, a lemon confection immediately came to mind, so I figured it was time to bake a Lemon-Blueberry Layer Cake. I love anything lemony, and of course bringing blueberries into the mix makes this recipe even more appealing. So here it is! If you haven’t made lemon curd before, I highly recommend it. While we’re on the topic of sweet sunshine-y goodness, here are my little blueberry bursts playing while the cake layers were baking.
We had a great day yesterday, while we baked the cakes. Even if it was just in our hearts (and bellies) . . . Raspberry buttermilk cake. As you may have guessed, I have a serious soft spot for everyday cakes.* I call them Dinner Party Cakes. Or Potluck Cakes. Or I Heard You Were Coming and So I Baked You a Cake, cakes. Or If You Bake a Cake, The People Will Come cakes, as a fresh-from-the-oven cake has a way of drawing friends around your coffee table on an otherwise blah Monday night. Home baked goods are magical like that. This one was no exception. It was totally worth the wait. . * One day, soon hopefully, I will put all of the “everyday cakes” on this site on one topic page. Two years ago: Cellophane Noodle Salad with Roast Pork… promise me you’ll make this on the grill this weekend, m’kay? Raspberry Buttermilk Cake Adapted from Gourmet, June 2009 You can just ignore the word “raspberry” up there and swap it up with any which berry you please, like blackberries or blueberries or bits of strawberries or all of the above.
Preheat oven to 400°F with rack in middle. Note: Directions like “scatter” always scare me. Chocolate Fudge Layer Cake. I never ate cake until I was 8 or 9 years old. But I sure ate a lot of frosting! I was that kid at birthday parties who hopped up and down when the corner piece – the one with the profuse amount of frosting flourishes – was being passed out. I’d extract every last bit of sugary, fluffy stuff and leave the cake on the little paper plate. It wasn’t until the middle of my elementary school years that a frustrated parent of a friend finally urged me to try just a bite of the cake “just this once” that I discovered the treat I was missing.
Suffice it say I’ve eaten plenty of cake – and frosting – this week as we’ve made our way through this incredibly rich and decadent Chocolate Fudge Layer Cake. I did give away several pieces to friends, but this is definitely one time I did not mind having leftovers one iota. The cake itself was incredibly moist and chocolate-forward, if that’s a real term. Preheat oven to 350°F.
Cool cakes on wire racks completely. 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? Truth is, we never can tell, but as far as I’m concerned, I’m always ready to find out. So, please, brace yourself: this cake is possibly the most delicious cake I’ve ever made. 6 layers of dark, moist chocolate cake sandwiching alternating rich and fluffy frosting: satiny Belgian chocolate malted frosting and creamy toasted-marshmallow vanilla frosting with bits of actual crispy marshmallow in every bite.