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Cake Mixes vs. Making Cakes From Scratch>OMG! Cake Frosting Recipes HERE!!!
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message 51:
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Cosmic Sher
(new)
Feb 14, 2010 11:11PM
Bun, do you think that would work with something like raspberries? I don't love apples cooked. Otherwise, this sounds scrumptuous!
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New cake today...yellow sheet cake, covered with green icing, then yellow castle mini-cakes made from a cool castle mode...then a "red kingdom" with red icing and "blue kingdom" with blue icing and little people sprinkles. All from scratch except for the sprinkles. Turned out ok, esp. since the kids decorated in about 20 minutes so they could eat the castles...http://randomanthonyreturns.blogspot....
You guys have excellent timing. It's my son's birthday next weekend. I have never found a chocolate cake recipe that I have been entirely satisfied with. I am not a cooker of cakes myself, but my daughter loves cooking. I’ll get her to cook Mandy’s cake topped with Jackie’s Frosting.
As he is having a trip to Luna Park topped with a sleep-over. My only concern is having a house full of 11 year olds buzzing with caffeine.
As he is having a trip to Luna Park topped with a sleep-over. My only concern is having a house full of 11 year olds buzzing with caffeine.
Awesome cake! I love how you all bake every weekend. So super cute. I've always wanted to try one of those molds. It's good to see that they work. Good luck with the cake and the sugar filled, caffeine high eleven year olds, Gail!!
My now eight year old requested a white cake (not sure exactly what he meant by that) with green frosting. Whatever you say, sir!
Why did you put cat kibble on the cake?
I dare someone not to smile after seeing that second picture.
Ha, thanks, people...heh, Stacia, those are gingerbread man sprinkles...his class just made gingerbread men...
Mod
I'm in a good mood tonight, and not just because of painkillers, and I thought of this thread. Thanks, people, for encouraging me to bake and patiently answering my questions. Rarely does a week pass now without me baking something...pies, cakes, cookies, etc. Baking has become a huge stress reliever for me. This afternoon I took a recipe for the Penzey's spice catalog for a red-velvetesque except chocolate cake with cream cheese frosting...and I whipped that sucker out without a problem. I thought about it after and I realized I know enough about what I'm doing to make a basic cake on automatic and feel pretty good about the result. I'm not an expert by any means but I'm confident in the basics and can improvise here and there now as well. So thanks, people. I really love it.I still need a stand-up mixer, though...
That is wonderful RA. Congratulations.
Try Kohl's near christmas RA, they usually have the stand mixers on sale fairly cheap.
RA, I know this isn't necessarily the right thread, but I wanted to let you know that Charm City Cakes is now making "Cakes for Two" - cakes in set designs that actually serve fifteen. And they're letting people in for one hour a day to pick up their cakes and interact with the staff. Their policies about entering the building remind me of the original Willy Wonka movie. http://www.charmcitycakes.com/cakesfo...
THey're $250 of course.
Buns, how do you get the zest for two lemons? Do you do something with the peel?Pi, I heard that Duff moved to LA for the new store. I wonder who's left in Baltimore.
Someday, Jimmy...
BunWat wrote: "I grate two lemons with a microplane zester. I use it all the time for citrus, nutmeg, parmesan cheese, its on the short list of my favorite kitchen tools.
You want just the yellow par..."
Citrus zest is so pretty. I love to use it in my desserts. :)
I wonder if Heidi secretly works for the Arkansas promotional board. :)RA, I think most of the staff is staying in Baltimore.
Dammit! Now I want to make a cake, but I don't want to eat it. I'm not big on sweets.
I'm not sure I could wrestle it away from my husband, he has a wicked sweet tooth.
BunWat wrote: "And soup sometimes. I like to add lemon zest to bean soups.I don't often go all the way and make gremolata, even though I really like gremolata.
(Gremolata is like pesto's less famous cou..."
Bun, do you know the proper name for a similar sauce made with garlic, olive oil and sundried tomatos?
Okay, so I'm about to bake an italian creme cake for my dad's birthday tomorrow. And I'm really stuck on this, so someone just throw out answers:
Walnuts or almonds?
Ricotta or cream cheese?
3 layered or 2 layered?
Raspberries or white chocolate?
Pure white or coffee colored?
Walnuts or almonds?
Ricotta or cream cheese?
3 layered or 2 layered?
Raspberries or white chocolate?
Pure white or coffee colored?
AlmondsRicotta if you must, but mascarpone would be best
Three layered if you're feeling ambitious
Raspberries
Coffee colored
P.S. Thank you, Bun, I knew you would know! My mother keeps calling it tapenade, which I know damn well is olives. :p
I usually use mascarpone, but we're all out.
Off to make a cake. Pray that it wont blow up.
Off to make a cake. Pray that it wont blow up.
If the cake explodes, will you take a picture for us, Esme?
Definitely.
Sarah Pi wrote: "I wonder if Heidi secretly works for the Arkansas promotional board. :)RA, I think most of the staff is staying in Baltimore."
I don't, but we get such a bad rap that I feel the need to brag on my lil state when something good comes from here. I'm ferociously protective of the ones I love, ya know. :)
Sheesh, I got a lot of recipes off this here thread! I give you all credit, just so you know. Your names are noted in the upper right hand corner when I cut and paste, then print.
As far as scratch vs. box, it depends for me. I like chocolate cake out of a box, I like the springy, not too dense kind, or it's just too much chocolate for me and I NEVER want chocolate icing on a chocolate cake. But, Lemon cake I love dense and prefer in the bundt pan. Carrot cake has to ALWAYS be scratch.
Yellow cake can have chocolate frosting.
I love Victoria Sponge with no frosting just a bit of powdered sugar and jam in the middle. Mmmmmm
As far as scratch vs. box, it depends for me. I like chocolate cake out of a box, I like the springy, not too dense kind, or it's just too much chocolate for me and I NEVER want chocolate icing on a chocolate cake. But, Lemon cake I love dense and prefer in the bundt pan. Carrot cake has to ALWAYS be scratch.
Yellow cake can have chocolate frosting.
I love Victoria Sponge with no frosting just a bit of powdered sugar and jam in the middle. Mmmmmm
Victoria Sponge Cake Recipe
Victoria Sponge Cake Recipe Ingredients:
1 cup Butter
1 cup Sugar
2 cups Flour
2 teaspoons Baking Powder
4 Eggs
1 cup heavy Whipping Cream
2 teaspoons Sugar
1 raspberry Jam Jar
Time: 30min
Cake: 1
Victoria Sponge Cake Recipe Instructions:
Mix the butter until light then slowly add the sugar.
Beat until light and fluffy then add eggs one at a time and beat in well.
Sifted flour and fold in with baking powder.
Tip mixture into prepared 8 inch round pans.
Bake 25-30 minutes at 375 degrees until the cake lift gently from sides or cake tester remains clean.
Leave to cool in pans for 10 minutes.
Then remove and place on a wire rack to cool completely.
Whip cream and sugar to it has soft peaks then place doily on cake plate.
Place one cake layer on doily and spread with raspberry jam and then top with whipped cream.
Put second layer bottom side up onto the filling. Sprinkle with powdered sugar.
Victoria Sponge Cake Recipe Ingredients:
1 cup Butter
1 cup Sugar
2 cups Flour
2 teaspoons Baking Powder
4 Eggs
1 cup heavy Whipping Cream
2 teaspoons Sugar
1 raspberry Jam Jar
Time: 30min
Cake: 1
Victoria Sponge Cake Recipe Instructions:
Mix the butter until light then slowly add the sugar.
Beat until light and fluffy then add eggs one at a time and beat in well.
Sifted flour and fold in with baking powder.
Tip mixture into prepared 8 inch round pans.
Bake 25-30 minutes at 375 degrees until the cake lift gently from sides or cake tester remains clean.
Leave to cool in pans for 10 minutes.
Then remove and place on a wire rack to cool completely.
Whip cream and sugar to it has soft peaks then place doily on cake plate.
Place one cake layer on doily and spread with raspberry jam and then top with whipped cream.
Put second layer bottom side up onto the filling. Sprinkle with powdered sugar.
Another favorite:
Recipe: Microwave Treacle Sponge Pudding
Ingredients
1/2 cup self-rising flour
1/2 cup sugar
1/2 cup butter
2 eggs
3 tbsp treacle or jam, if you prefer
1 tbsp hot water
English custard or fresh cream
Directions
Step 1: Cream the butter and sugar together with an electric hand mixer, then beat in the eggs and flour.
Step 2: Grease a medium (roughly 1 1/2 pint) bowl, and pour in the treacle. Microwave the treacle on medium power for 30 seconds, or until the syrup has melted.
Step 3: Add 1 tbsp of hot water to the flour/egg mixture and mix in.
Step 4: Pour the flour/egg mixture into the bowl with the hot syrup, cover the top of the bowl with Saran wrap, and microwave on full power for 3 minutes, or until done.
Note: Microwave wattages vary; please watch your mixture carefully to make sure it does not overcook in the microwave. Also make sure your saran wrap is microwave safe. Not all plastic cling wraps are safe for microwave use.
Step 5: Leave the pudding to cool for 5-10 minutes, and then turn out onto a serving plate. Add a little extra treacle if you are feeling particularly decadent.
This is a full-bodied dessert that deserves to be served with English custard or fresh cream. A few summer berries will help to cut through the sweetness of this dish.
This is better during the winter months when you want warm and comforting!
Recipe: Microwave Treacle Sponge Pudding
Ingredients
1/2 cup self-rising flour
1/2 cup sugar
1/2 cup butter
2 eggs
3 tbsp treacle or jam, if you prefer
1 tbsp hot water
English custard or fresh cream
Directions
Step 1: Cream the butter and sugar together with an electric hand mixer, then beat in the eggs and flour.
Step 2: Grease a medium (roughly 1 1/2 pint) bowl, and pour in the treacle. Microwave the treacle on medium power for 30 seconds, or until the syrup has melted.
Step 3: Add 1 tbsp of hot water to the flour/egg mixture and mix in.
Step 4: Pour the flour/egg mixture into the bowl with the hot syrup, cover the top of the bowl with Saran wrap, and microwave on full power for 3 minutes, or until done.
Note: Microwave wattages vary; please watch your mixture carefully to make sure it does not overcook in the microwave. Also make sure your saran wrap is microwave safe. Not all plastic cling wraps are safe for microwave use.
Step 5: Leave the pudding to cool for 5-10 minutes, and then turn out onto a serving plate. Add a little extra treacle if you are feeling particularly decadent.
This is a full-bodied dessert that deserves to be served with English custard or fresh cream. A few summer berries will help to cut through the sweetness of this dish.
This is better during the winter months when you want warm and comforting!
