Showing posts with label Cake. Show all posts
Showing posts with label Cake. Show all posts

LEMON RASPBERRY BUNDT CAKE

September 11, 2019
Moist and clear sweet, this Lemon Raspberry Bundt Cake is thus excellent for Easter or Mother’s Day brunch! Loaded with contemporary lemon peel, juice, and raspberries, this cake is loaded with flavor. Excellent for breakfast, brunch, or dessert!

LEMON RASPBERRY BUNDT CAKE

You’ll additionally want cheese, butter, granulated sugar, juice, and flavourer to form the icing. However if you would like a brilliant easy cake, this formula may be served while not the frosting! Instead, sprinkle it with granulated sugar and serve with contemporary raspberries.

While the cake cools, you'll be able to ready your cheese frosting! And that’s as simple as beating the cheese and butter, moving within the confectioners’ sugar, then adding within the juice and lemon peel. Simply take care you whip it till it’s nice and fluffy!

LEMON RASPBERRY BUNDT CAKE

INGREDIENTS :

For the Lemon Raspberry Bundt Cake:
  • 2 cups  (227g/8 ounces) fresh or frozen raspberries 
  • 8 ounces full-fat cream cheese, at room temperature
  • 1/2 teaspoon baking soda 
  • 2 and 1/2 cups (10 and 1/4 ounces) cake flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 8 ounces unsalted butter, at room temperature
  • 2 cups (14 ounces) granulated sugar
  • 1 Tablespoon finely grated lemon zest
  • 1 teaspoon lemon extract, optional 
  • 5 large eggs, at room temperature
  • 3 Tablespoons all-purpose flour
For the Cream Cheese Frosting:
  • 2 and 1/2 cups confectioners' sugar, sifted, more if needed
  • 1 Tablespoon lemon juice
  • 4 ounces full-fat cream cheese, room temperature
  • 2 ounces unsalted butter, room temperature
  • 1/8 teaspoon salt (tiny pinch!)
  • 1/2 teaspoon lemon extract 
For Decoration: 


  • Lemon slices
  • Fresh raspberries
  • Lemon zest 

INSTRUCTIONS :
For the Lemon Raspberry Bundt Cake:
  1. Preheat oven to 325°F (163°C). Generously grease a 10-inch (12-cup) bundt pan, being sure to coat all of the nooks and crannies. I suggest using a non-stick baking spray that has flour in it, or greasing the pan with shortening or butter, then dusting it with flour. Set pan aside until needed.
  2. In a medium mixing bowl, whisk together the cake flour, baking powder, baking soda, and salt; whisk well to combine then set aside until needed.
  3. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the butter and cream cheese at medium speed until smooth and creamy, about 1 minute. Gradually add in the sugar, then increase the speed to medium-high and continue beating until light and fluffy, about 3 minutes. Beat in the lemon zest and lemon extract, if using.
  4. Reduce the speed back to medium, then add in the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl as needed. Reduce the speed to low and add in the flour mixture, mixing just until combined. Turn mixer off.
  5. In a medium mixing bowl, combine the Raspberries and flour and toss well to coat. Using a rubber spatula, gently fold the raspberries into the batter until just combined.
  6. Scrape the batter into the prepared pan.
  7. Bake for 65 to 75 minutes, or until the cake is golden and a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool in the pan, set on a wire rack, for 20 minutes. Then invert the cake onto the rack and cool completely.
For the Cream Cheese Frosting:
  1. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the cream cheese and butter on medium-speed until completely smooth. Reduce the speed to low and gradually add in the confectioners' sugar, beating until all of the sugar is completely combined. Add in the salt, lemon extract, and lemon juice and beat smooth. Once all of the ingredients have been incorporated, increase the speed to medium-high and beat for a minute.
  2. Spread frosting on the top and sides of the cooled cake. Top with fresh raspberries, lemon slices, and lemon zest. Slice and serve, or store in an airtight container in the fridge, for up to 5 days.

LONDON FOG CAKE WITH EARL GREY BUTTERCREAM

September 08, 2019
London Fog Cake from Tessa Huff stratified reference book. Moist, decadent chocolate cake crammed with Earl gray buttercream and topped  with homespun salt-cured caramel!

LONDON FOG CAKE WITH EARL GREY BUTTERCREAM

Layered, is all regarding baking, building, and styling spectacular cakes from begin to end. Everything from 2 layer cakes to 6 layer cakes, and everything in between. It's good for beginners wanting to urge their feet wet, also as skillful bakers.

This London fog cake consists of three-layers of cake (the batter uses each freshly brewed low and oil, that keeps it additional moist!). It's then crammed with AN Earl gray infused swiss topping buttercream (YES), and eventually topped  with a generous layer of homespun salt-cured caramel.

LONDON FOG CAKE WITH EARL GREY BUTTERCREAM

INSTRUCTIONS :
FOR THE CAKE:
  1. Preheat the oven to 350 F (175 C). Grease and flour three 8-inch (20-cm) cake pans and set aside (see the note section for tips if you do not own three pans).
  2. Sift together the flour, cocoa powder, baking powder, baking soda, and salt and set aside .
  3. In a bowl of a stand mixer fitted with a paddle attachment, beat together the oil and sugar on medium speed for 2 minutes. With the mixer on, add the eggs, egg yolk, vanilla, and almond extract. Stop the mixer and scrape down the bowl.
  4. Turn the mixer to low and add the flour mixture in three batches, alternating with the milk, beginning and ending with the flour mixture. Stop the mixer and scrape down the bowl. With the mixer on low, stream in the coffee. Mix on medium-low for no more than 3o seconds, or until combined.
  5. Evenly divide the batter (see my own notes for tips to do this!) among the prepared pans. Bake for 23 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let them cool on a wire rack for 10 to 15 minutes before removing the cakes from their pans. Allow to cool completely.
PREPARE THE SALTED CARAMEL:
  1. Place the sugar, corn syrup, and 2 tablespoons water in a heavy-bottomed small or medium saucepan. Stir to combine.
  2. Heat over high heat, occasionally swirling the pan, until it turns a medium golden amber color, 8 to 10 minutes. The sugar mixture will begin to rapidly boil before slowing down and darkening in color. Remove the saucepan from the heat once the correct color is reached and the bubbles start to subside.
  3. Slowly and very carefully whisk in the room temperature cream. The mixture will foam up and sputter, so stand clear and keep stirring.
  4. Add the butter and continue to stir until melted. Add the salt and vanilla and stir to combine. Pour the caramel into a heat-safe container and let it cool until it reaches the desired consistency or refrigerate it until ready to use. It will thicken as it cools.
  5. The caramel should be room temperature for cake assembly, but any leftover caramel can be stored in an air-tight glass jar in the refrigerator for up t0 10 days.
EARL GREY BUTTERCREAM:
  1. Place 1 cup (2 sticks/225 grams) of the butter in a saucepan with the loose tea. Heat over medium heat until the butter melts, then reduce the heat to low and simmer for 5 minutes. Remove from the heat and let the tea steep for 5 minutes more. Strain the butter through a fine-meshed sieve set over a bowl and refrigerate it until it reaches the same consistency as softened butter, 20 to 30 minutes. Small bits of tea may remain in the butter.
  2. Place the egg whites and sugar in the bowl of a stand mixer. Whisk them together by hand to combine. Fill a medium saucepan with a few inches of water and place it over medium-high heat. Place the mixer bowl on top of the saucepan to create a double boiler. The bottom of the bowl should not touch the water. Whisking intermittently, heat the egg mixture until it reaches 160 F (70 C) on a candy thermometer or is hot to the touch. Carefully fit the mixer bowl onto the stand mixer.
  3. With the whisk attachment, beat the egg white mixture on high speed for 8 to 10 minutes, until it holds medium stiff peaks. When done, the outside of the mixer bowl should return to room temperature and no residual heat should be escaping from the meringue out of the top of the bowl. Stop the mixer and swap out the whisk attachment for the paddle.
  4. With the mixer on low speed, add the vanilla, tea infused butter, and remaining 1 cup (225 grams) butter, a couple tablespoons at a time. Once incorporated, turn the mixer to medium high and beat until the buttercream is silky smooth, 3 to 5 minutes.
ASSEMBLE THE CAKE:
  1. Once the cakes have completely cooled, level them and choose which layer will be the bottom (tip: pick the sturdiest layer). Place it on a cake plate, turning table, or serving dish. Spread on 1/2 cup (120 ml) of the buttercream with an offset spatula. Top with the next layer of cake and repeat, ending with the third layer (tip: pick a level, attractive layer for the top). Frost the cake with the remaining buttercream and refrigerate it until set, 15 to 20 minutes.
  2. Pour the caramel onto the top of the cake, letting it drip over the edges. Begin by adding 1/2 cup (120 ml) of caramel to the center of the cake and then smooth it out with an offset spatula. Add more caramel as necessary until desired look is achieved.
  3. The cake will keep in the fridge for up to 4 days; it may also be frozen. Store any remaining caramel sauce separately in the fridge for up to 2 weeks.

CHOCOLATE MOUSSE MUD CAKE

September 04, 2019
Chocolate Mud Cake could be a dense, fudgy cake with a decent crumb. It's associate intense chocolate flavour from each the cocoa and liquified chocolate within the batter.

CHOCOLATE MOUSSE MUD CAKE

A gorgeous, dense mud cake base flat-topped with sleek, creamy, straightforward mousse. This show stopping chocolate mud cake is roofed with a chocolate mirror glaze and is abasement at its best.

This indulgent and beautiful cake isn't your everyday cake. The mud cake formula is simple and ends up in an ideal chocolate mud cake that's then flat-topped with a smooth sleek mousse.  

Chocolate mud cake could be a favorite among cake decorators thanks to it’s stability creating it straightforward to embellish and stack, and it carves with good straight cuts and no crumbs.

CHOCOLATE MOUSSE MUD CAKE

INGREDIENTS :
FOR THE CHOCOLATE MUD CAKE

  • 113 g (1 stick / 1/2 cup) unsalted butter
  • 50 g  (1.8oz) dark (70%) chocolate
  • 200 g  (1 cup / 7oz) light brown sugar
  • 1  cup  (130g / 4.6oz) plain (all-purp) flour
  • 1/4 cup cocoa
  • 1  teaspoon  baking powder
  • 1/4  teaspoon  salt
  • 2 large eggs
  • 1/3 cup milk
  • ½  teaspoon  vanilla extract

FOR THE CHOCOLATE MOUSSE:

  • 2 1/2  cups  whipping cream, divided
  • 57 g (1/2 stick / 1/4 cup) unsalted butter
  • 2 tablespoons icing sugar (notes)
  • 200 g  (7oz) dark (50%) chocolate

CHOCOLATE GLAZE (OPTIONAL):

  • ½  cup  water
  • ½  cup  cream
  • ¾  cup  caster (superfine) sugar
  • 2  teaspoons powdered gelatine
  • ½  cup  dutch cocoa

INSTRUCTIONS :
FOR THE CHOCOLATE MUD CAKE :

  1. Grease and line a 9 inch / 22cm round springform tin with baking paper. Preheat the oven to 180C / 350F / 160C fan forced.
  2. Combine the butter and chocolate in a saucepan over low heat and stir until everything is melted and you have a smooth liquid. Allow to cool for a few minutes.
  3. In a medium bowl, sift together the flour, cocoa, baking powder and salt and place aside.
  4. In a large bowl, whisk together the sugar, eggs and milk until well combined. Whisk in the melted chocolate and butter.
  5. Add the dry ingredients and whisk through until just combined.
  6. Pour the batter into the prepared tin and bake for around 25-28 minutes, until a toothpick inserted comes out with just a crumb or two attached.
  7. Using a clean tea towel, very gently press down all over the top of the cake to flatten out any dome and press out a little to the edges to make sure the sides of the cake are right up against the tin. This step is optional but it will give your cake nice straight layers. Leave it in the tin to cool.

FOR THE CHOCOLATE MOUSSE (only once the cake has cooled) :

  1. Pour 1/2 cup cream into a small saucepan and the remaining cream into a glass bowl and place in the fridge.
  2. Heat the 1/2 cup of cream, chocolate, butter and sugar over very low heat and stir until almost everything is melted. Remove from heat as soon as just a few lumps are left and stir until you have a smooth ganache. Pour it straight into a glass bowl and let it cool to room temperature.
  3. Once the ganache has cooled, beat the remaining 2 cups cream to soft peaks. Using a spatula, stir about 1/2 cup of the whipped cream straight through the ganache to lighten it. Now fold the remaining cream, in two parts, into the mousse until just mixed through. Be very careful not to overmix the mousse or you'll knock the air out, making it dense.
  4. Spread the mousse over the cake base, then smooth out the top with an offset spatula.

FOR THE CHOCOLATE MIRROR GLAZE (this can take up to an hour to cool to the right consistency):

  1. Sprinkle the gelatine over ¼ cup of water and allow it to ‘bloom’ for 5 minutes while you get on with the rest.
  2. Combine the other ¼ cup of water, the cream, sugar and cocoa in a saucepan over low heat. Whisk to combine then use a spatula to stir over low heat, until the sugar has dissolved completely. Keep the heat low, it must not come to a boil.
  3. Add the gelatine and water mixture and whisk in thoroughly.
  4. Pour the glaze through a sieve into a jug (to remove any lumps). Now place the jug in the fridge or even the freezer until it cools enough to coat a metal spoon without running straight off. If there is a light film or skin on the top of the glaze, make sure to skim that off with a spoon before using.
  5. Remove the outer frame of the spring form tin and the baking paper carefully. Optional extra step: If you want to smooth the mousse out a little around the sides and top see the notes section.
  6. With the cake still on the baking tin base, sit it on top of a flat bowl inside a larger flat bowl or plate with high sides. Pour the glaze over the cake and use a large flat metal spatula to smooth it and push it over the edges, being careful not to press into the mousse. Remove the cake to drain the bowl back into the jug and repeat a second or even third time.
  7. Leave the cake in the fridge to set for at least an hour before carefully removing the base. The tin base should come away fairly easily, then holding the cake underneath with one hand, use the other to peel back the baking paper halfway. Swap hands and remove the paper entirely. Use a sharp knife to run around the bottom edge to tidy up where the set glaze is not straight. Transfer to a cake plate and serve.


HOMEMADE STRAWBERRY CAKE

September 01, 2019
This homemade  Strawberry Cake is jam-packed with sweet, contemporary strawberry flavored! Dampish strawberry cake layers square measure paired with a strawberry cheese icing for the last word strawberry cake!

To make this superb Strawberry Cake, you’ll embark along with your strawberries, puree them then cook them till reduced by 0.5. Ultimately you’ll pack one pound of strawberries into these cake layers within the style of 3 fourths cup of strawberry reduction. Rock on!

HOMEMADE STRAWBERRY CAKE

From there, you’ll truly use the reverse creaming technique during this cake, as opposition the regular creaming technique, that you see most frequently around here.

This homemade  Strawberry Cake is soft, dampish and jam-packed with strawberry flavor! It’s specifically what you’re wanting in a very strawberry cake. And if you’ve ne'er tried the creaming technique, this is often a good probability to do it. You’ll fall taken with with the convenience of the strategy and therefore the tender cake it offers you. Enjoy!

HOMEMADE STRAWBERRY CAKE

INGREDIENTS :
STRAWBERRY CAKE:

  • 3/4 cup (173g) sour cream
  • 1/4 cup (60ml) milk
  • 4 large eggs
  • 3 cups (400g) of quartered strawberries
  • 2 1/2 cups (325g) all purpose flour
  • 1 tsp vanilla extract
  • 1 1/2 cups (310g) sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup (168g) unsalted butter, room temperature
  • 7–9 drops pink food color, optional

STRAWBERRY CREAM CHEESE FROSTING:

  • 16 oz (452g) cream cheese, room temperature
  • 3/4 cup (172g) unsalted butter, room temperature
  • 10 cups (1150g) powdered sugar
  • 2 cups (46g) freeze dried strawberries
  • 1 tsp vanilla extract
  • Pinch of salt
  • 3/4 cup chopped strawberries

INSTRUCTIONS :
  1. To make the strawberry reduction, add the strawberries to a food processor or blender and puree until smooth. You should have about 1 1/2 cups of puree.
  2. Add the puree to a medium sized saucepan and cook over medium heat. Allow the mixture to come to a slow boil, stirring consistently to keep it from burning, until it has thickened and reduced to 3/4 cup, about 20-25 minutes. To measure, pour the puree into a measuring cup. If it’s more than 3/4 cup, add it back to the pan and continue cooking.
  3. When the puree has thickened and reduced, pour into a large measuring cup and allow to cool to at least room temperature. This strawberry mixture can be made ahead, if you like, and stored in the fridge.
  4. Preheat oven to 350°F (176°C) and prepare three 8 inch cake pans with parchment paper in the bottom and baking spray on the sides.
  5. Combine the strawberry reduction, sour cream, milk, eggs and vanilla extract in a large bowl, then separate about 1 cup of the mixture into another bowl or measuring cup. About 1 1/2 cups should remain in the other bowl. Set both aside.
  6. 6. In a large mixer bowl, combine the flour, sugar, baking powder, baking soda and salt.
  7. With the mixer on the lowest speed, add the butter about a tablespoon at a time, allowing it to incorporate before adding the next tablespoon. As you add more butter, the mixture will start to clump together a bit a should end up resembling wet sand.
  8. Add the larger of the reserved egg mixture (about 1 1/2 cups) to the dry ingredients/butter mixture. Stir on the lowest speed until it’s incorporated, then scrape down the sides of the bowl.
  9. Increase the speed to medium high and beat until light and fluffy, about 45 seconds to one minute. Scrape down the sides of the bowl.
  10. Turn the speed down to low and slowly add the remaining egg mixture in a slow stream until incorporated.
  11. Scrape the sides of the bowl, then turn speed back up to medium high and mix until well combined, about 10-15 seconds.
  12. Divide the batter evenly between the three cake pans and bake 24-26 minutes or until a toothpick inserted comes out with a few crumbs.
  13. Remove cakes from the oven and allow to cool for 2-3 minutes, then remove to cooling rack to cool completely.
  14. To make the frosting, add the freeze dried strawberries to a food processor and grind into a powder. It should give you a little more than half a cup of strawberry powder.
  15. In a large mixer bowl, beat the cream cheese and butter together until smooth.
  16. Slowly add half of the powdered sugar and the vanilla extract and mix until smooth.
  17. Slowly add remaining powdered sugar and strawberry powder and mix until smooth. Add some salt, to taste. Set aside.
  18. To put the cake together, use a large serrated knife to remove the domes from the top of the cakes so that they’re flat. Refer to my tutorial, if needed. Place the first cake on a serving plate or a cardboard cake round.
  19. Add about 1 cup of frosting to the top of the cake layer and spread evenly. Add about half of the chopped strawberries and press into the frosting.
  20. Add the second layer of cake, another cup of frosting and the remaining chopped strawberries.
  21. Top the cake with the remaining layer and frost the cake with the remaining frosting. Refer to my tutorial for frosting a smooth cake, if needed.
  22. Pipe the shell border around the top and bottom of the cake. I used a large closed star tip for the top – Ateco 847. For the border around the bottom of the cake, I used Wilton tip 22.
  23. Add a few strawberries on top for decoration and refrigerate until ready to serve. Cake is best when stored well covered and eaten within 3-4 days.

ANGEL FOOD CAKE

August 28, 2019
Best homespun angel food cake recipe! Skip the combination, and create a lightweight and flossy angel food cake from scratch with this direction.

There area unit few cake mixes which will rival a homespun cake. the large exception to it statement is that the angel food cake.

ANGEL FOOD CAKE

Sift a dusting of flour over the egg whites, so still fold the flour in till incorporated. It’s vital to fold in instead of stir the flour in to stay the voluume within the egg whites.

Carefully spoon the batter into the tube pan. You don’t wish to merely drop it in as a result of which will take a number of the degree out of the batter.

Bake, so cool the baked cake within the pan the other way up for a minimum of An hour.

ANGEL FOOD CAKE

INGREDIENTS :

  • 1/4 teaspoon salt
  • 1 cup cake flour (sifted)
  • 1/3 cup warm water
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract (optional)
  • 1 ½ teaspoons cream of tartar
  • 12 egg whites from large eggs (room temperature)
  • 1 ¾ cups granulated sugar

INSTRUCTIONS :

  1. Preheat oven to 350 degrees F.
  2. In a food processor spin sugar about 2 minutes until it is superfine.
  3. Sift half of the sugar with the salt and the cake flour, setting the remaining sugar aside.
  4. In the bowl of a stand mixer fitted with the whisk attachment, mix together the egg whites, water, extracts, and cream of tartar. Mix together for about 1 minute on low.
  5. Slowly sift the reserved sugar in, beating continuously at medium speed.
  6. Once you have achieved medium peaks, sift enough of the flour mixture in to dust the top of the foam. Using a spatula fold in gently.
  7. Continue until all of the flour mixture is incorporated.
  8. Carefully spoon mixture into an ungreased tube pan.
  9. Bake for 35 minutes before checking for doneness with a wooden skewer. (When inserted halfway between the inner and outer wall, the skewer should come out dry).
  10. Cool upside down on cooling rack for at least an hour before removing from pan.

CARAMEL APPLE CAKE

August 23, 2019
This taffy apple Cake could be a showstopper and also the good cake for any occasion and also the future season. Soft apple cake layers full of apple cinnamon filling, opaque with caramel buttercream and flat-topped with caramel sauce.

  CARAMEL APPLE CAKE

Isn’t this a beauty? however guess what. This taffy apple Cake is even additional delicious than lovely. Thus it’s not simply a cake what's nice to seem at it. It's a flavor explosion. And this cake well deserves its name.

We have wet and soft apple cake and a cinnamon apple filling. Thus double apples. 

Then a caramel buttercream and a caramel sauce for the topping. Additionally double caramel.

CARAMEL APPLE CAKE

INGREDIENTS :
caramel sauce :

  • 1 cup brown sugar (200g)
  • 1 cup heavy cream (240ml)
  • 1/2 tsp salt
  • 1 cup butter (226g)
  • 1 tbsp honey (15ml)

apple filling :

  • 1/2 cup granulated white sugar (100g)
  • 1/2 tsp cinnamon
  • 2+1/2 cups peeled and diced apples (1 lbs / 453g)
  • 1 tbsp freshly squeezed lemon juice (15ml)
  • 2 tbsp butter (28g)

apple cake :

  • 3 cups all-purpose flour (360g)
  • 1 tbsp baking powder
  • 1+1/2 tsp cinnamon
  • 1 tsp salt
  • 1 cup oil (240ml)
  • 1 cup brown sugar (200g)
  • 3/4 cup unsweetened applesauce (191g)
  • 2 vanilla beans (or 2 tsp pure vanilla extract)
  • 3 large eggs

caramel buttercream frostin :

  • 1 cup butter, room temperature (226g)
  • 2 cups powdered sugar, sifted (240g)
  • 2 vanilla beans (or 2 tsp pure vanilla extract)
  • 1/2 cup caramel sauce (160g)
  • 1-2 apples for decoration if desired

INSTRUCTIONS :

  1. Caramel sauce: In a small saucepan, combine butter, brown sugar, heavy cream, salt, and honey and bring over medium heat to a boil. Cook for about 10 minutes until it has thickened up and coats the back of a spoon but is still liquid. Whisk continuously. Test the caramel down the side of the saucepan to get the right thickness. The caramel should be thick enough to drip and doesn't run down like water. But don't cook it too long that it is not too stiff to pour it on top of the cake when it is cool. The caramel will thicken as it cools. Remove saucepan from the heat. With a heatproof cup scoop out 1/2 cup of caramel sauce and transfer to a small bowl and let cool to room temperature (you need this for the buttercream later). Cover saucepan and let stand overnight at room temperature until your cake is ready for decoration. Read the blog post above about cooking caramel. Also, watch 90 sec. video.
  2. Apple filling: Place all ingredients in a large saucepan and bring over medium heat to a boil. Cook for 8-10 minutes until the apples are soft. Stir constantly. Remove from heat and let cool to room temperature. 
  3. Preheat oven to 350°F / 175°C. Line the bottom and the sides of two 8" (20cm) baking pans with parchment paper. Set aside.
  4. Apple cake: In a medium bowl combine flour, baking powder, cinnamon, and salt and stir to combine. Set aside. In a large mixing bowl with a stand or handheld mixer fitted with a whisk or paddle attachment, beat oil and sugar until well combined for about 2 minutes. Add applesauce and vanilla* and stir until combined. Add eggs and mix until fully incorporated. Stir in dry ingredients just until combined. Divide batter into the two prepared baking pans equally. Bake for 18-22 minutes or until a toothpick in the center comes out clean. Don't overbake. Let cool to room temperature.
  5. Caramel buttercream frosting: In a large mixing bowl beat butter on medium speed until super creamy, about 2-3 minutes. Sift in powdered sugar and whisk until the sugar is dissolved. Stir in vanilla*. Add 1/2 cup cooled caramel sauce and stir until super creamy. If the buttercream is too firm, you can add 1 tbsp heavy cream to lighten it up. If it is too creamy to spread on the cake, add more powdered sugar to thicken it up. The buttercream should be creamy and fluffy but firm enough to spread. 
  6. Assemble the cake: Cut a thin layer off the tops of your cakes to create a flat surface. Then cut each cake in half horizontally. Place one cake layer on a cake stand, turner or serving plate. Spread 1/4 of the buttercream over the cake. The buttercream should be higher around the edges that it holds the apple filling inside the cake (watch the video for better understanding). Layer with 1/3 of the apple filling without any liquid (where the buttercream is lower). Repeat two more times. Place last cake layer on top and lightly frost the outside and the sides of the cake with the remaining frosting. Chill at least 3 hours in the fridge or overnight. 
  7. Heat caramel on low heat that it is lukewarm. Transfer to a multi-cup glass measuring cup. Let stand a few minutes until the caramel is hand warm. The caramel should be thick but still pourable. While the caramel stands, push stick(s) into the tops of the apple(s). Then dip apple(s) into caramel and place on a parchment paper layered baking sheet. Sprinkle apple(s) with nuts if desired. Slowly pour the remaining caramel on top of the cake. Start in the center and move the cup like a spiral outwards to the edges of the cake and let drip off the sides. Watch 90 seconds video for better understanding. Place apple(s) on top of the cake and sprinkle with nuts if desired. Place cake in the fridge for 15 minutes that the caramel gets firm if needed. Store leftovers in an airtight container in the fridge up to 3 days. Leftover slices are best eaten when you let them sit at room temperature for 15 minutes before serving.

MOIST VANILLA LAYER CAKE

August 19, 2019
This damp Vanilla cake is simply what it appears like – a damp, soft vanilla cake that's the latest addition to my library of vanilla recipes. It’s delicious and straightforward to create too!


Vanilla is just like the most illusory and nonetheless basic and vital of all the cake land. I wouldn’t declare it my favorite flavor, however it’s super vital to own a decent vanilla base in your repertoire and most of the people have bother finding one they like. It’s essentially become my life’s mission to own a vanilla direction for everybody. And since no one will agree on a “best” vanilla cake (just browse the comments on my different vanilla cake/cupcake recipes and you’ll see what I mean), I even have many choices. This new one relies on feedback from the others.

MOIST VANILLA LAYER CAKE

INGREDIENTS :
VANILLA CAKE:
  • 2 1/2 cups (325g) all purpose flour
  • 1/2 tsp salt
  • 2 1/2 tsp baking powder
  • 1 1/2 cups (310g) sugar
  • 3 tbsp vegetable oil
  • 1 tbsp vanilla extract
  • 4 large eggs
  • 3/4 cup (168g) unsalted butter, room temperature
  • 1 1/4 cups (300ml) milk
VANILLA FROSTING:
  • 1 1/2 cups (336g) salted butter
  • 1 1/2 cups (284g) shortening
  • 12 cups (1380g) powdered sugar
  • 1 tbsp vanilla extract
  • 6–7 tbsp (90-105ml) water or milk
  • Violet get icing color
  • Cornflower blue gel icing color
  • Sprinkles
INSTRUCTIONS :
  1. Prepare three 8 inch cake pans with parchment paper circles in the bottom and grease the sides. Preheat oven to 350°F (176°C).
  2. Combine the flour, baking powder and salt in a medium sized bowl and set aside.
  3.  Add the butter, sugar, oil and vanilla extract to a large mixer bowl and beat together until light in color and fluffy, about 3-4 minutes. Do not skimp on the creaming time.
  4.  Add the eggs one at a time, mixing until mostly combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
  5. Add half of the dry ingredients to the batter and mix until mostly combined.
  6. Slowly add the milk and mix until well combined. The batter will look curdled, but that’s ok.
  7. Add the remaining dry ingredients and mix until well combined and smooth. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Do not over mix the batter.
  8. Divide the batter evenly between the cakes pans and bake for 22-25 minutes, or until a toothpick comes out with a few crumbs.
  9. Remove the cakes from the oven and allow to cool for about 2-3 minutes, then remove to cooling racks to cool completely.
  10. To make the frosting, beat the butter and shortening together until smooth.
  11. Slowly add half of the powdered sugar and mix until smooth.
  12. Add the vanilla extract and 4-5 tablespoons of water or milk and mix until smooth.
  13. Slowly add the remaining powdered sugar and mix until smooth. Add additional water or milk, as needed to get the right consistency of frosting.
  14. To put the cake together, use a large serrated knife to remove the domes from the top of the cakes so that they’re flat. These cakes don’t have a large dome, but I like to make sure they’re completely flat.
  15. Place the first cake on a serving plate or a cardboard cake round.
  16. Spread about 1 cup of frosting evenly on top of the cake.
  17. Add the second layer of cake and another cup of frosting.
  18. Top the cake with the remaining layer and frost the outside of the cake. Refer to my tutorial for frosting a smooth cake, if needed.
  19. Press sprinkles into the sides of the cake
  20. Color the remaining frosting to your desired shade. I used a mix of purple and cornflower blue gel icing color.
  21. Pipe swirls of frosting around the top edge of the cake. I used Ateco tip 844.
  22. Add a few more sprinkles to the top of the cake. Store in an air-tight container. Cake is best for 3-4 days.

STRAWBERRY TIRAMISU WITH BLUEBERRIES AND RASPBERRIES

July 22, 2019
Strawberry tiramisu with blueberries and raspberries is a scrumptious triple berry dessert! This fruity tiramisu recipe is nice, stunning, easy, and so delicious.

This strawberry tiramisu with blueberries and raspberries is so fruity, so colorful, and so delicious! It’s the ideal berry dessert for vacations.

STRAWBERRY TIRAMISU WITH BLUEBERRIES AND RASPBERRIES

This blueberry, raspberry, and strawberry tiramisu is filled with berries, whipped cream, lady fingers, and mascarpone cheese. I even added in a bit of raspberry liqueur in there for an extra kick, and it makes all of the difference. This triple berry dessert is a lot a laugh and so easy to make!

This triple berry dessert is made with blueberries, raspberries, and strawberries, plus some strawberry jam or jelly and I even brought in a bit of raspberry liqueur (chambord) for accurate measure. That’s quite a few berries, and they all create the perfect taste.

STRAWBERRY TIRAMISU WITH BLUEBERRIES AND RASPBERRIES

INGREDIENTS

  • 20 lady fingers 1 package (soft)
  • 1 1/2 cups heavy cream
  • 8 ounces mascarpone cheese
  • 1 cup white sugar divided
  • 1 teaspoon vanilla
  • 5 tablespoons Chambord raspberry liqueur, divided
  • 2/3 cup strawberry jam or jelly
  • 1 1/2 cups sliced strawberries
  • 1 cup fresh raspberries
  • 1/2 cup blueberries

INSTRUCTIONS

  1. Spray a 9x9 baking dish with nonstick spray
  2. Place half of the lady fingers on the bottom of the pan, side by side. I used 10 on the bottom, 2 rows of 5.
  3. In a large bowl, beat the heavy cream until soft peaks form, about 3-4 minutes.
  4. Beat in the mascarpone, 1/2 cup sugar, vanilla, and 2 tablespoons Chambord. Beat until fully combined and smooth. Set aside.
  5. In a separate small bowl, stir together the jam/jelly and the remaining 3 tablespoons Chambord. Set aside.
  6. In yet another bowl, mix together all of the fruit with 1/2 cup sugar. Stir to coat all the fruit; macerating the fruit and allowing some juices to form. Set aside.
  7. Start my smoothing half of the cream mixture over the lady fingers. Use a spatula to smooth out the layer. Top with half of the jam mixture and use a fork to incorporate the jam into the cream. Top with half of the fruit.
  8. Repeat the layers, starting with ladyfingers, cream, jam, then fruit.
  9. Cover and refrigerate for a minimum of 4 hours.
  10. Serve cold.

SPARKLING CRANBERRY WHITE CHOCOLATE CAKE

July 19, 2019
This sparkling Cranberry White Chocolate Cake recipe is no doubt a brand new favorite! The cake is notably wet and flavorful and the cranberries upload the prefect burst of fruity flavor.

The cake itself is a little modification of my vanilla cupcakes, doubled. Dang is it top. it is so wet and the taste is to die for. i like that it’s one bowl and everything just receives combined together. One word about the integration – you don’t want to over blend the batter. as soon as the whole thing is mixed, you most effective want to combine until it’s clean.

SPARKLING CRANBERRY WHITE CHOCOLATE CAKE

The cranberries get stirred in after the integration. This turned into my first time ever baking, or maybe tasting, sparkling cranberries. I didn’t comprehend they were so tart! however baked into the lightly dense cake, they're sweeter and delicious! i really like the pop of fruit in the cake.

The icing is full of white chocolate. It’s made essentially through making white chocolate ganache, then including butter and powdered sugar. delicious.

SPARKLING CRANBERRY WHITE CHOCOLATE CAKE

INGREDIENTS
SPARKLING CRANBERRIES 

  • 2 cups fresh cranberries
  • 1 1/2 cups (310g) sugar, divided
  • 1 cup (240ml) water

CRANBERRY CAKE

  • 3 1/3 cups (433g) all purpose flour
  • 2 cups (414g) sugar
  • 2 1/2 tsp baking powder
  • 1 1/2 cups (336g) salted butter (340g), room temperature
  • 3 eggs
  • 2 tbsp vanilla extract
  • 1 cup (240ml) sour cream
  • 1 cup (240ml) milk
  • 3 cups fresh cranberries

WHITE CHOCOLATE ICING 

  • 12 oz white chocolate chips
  • 3/4 cup (180ml) heavy whipping cream
  • 3/4 cup (168g) butter, room temperature
  • 8–9 cups (920-1035g) powdered sugar

INSTRUCTIONS
SPARKLING CRANBERRIES:

  1. Bring 1 cup sugar and water to a simmer in a saucepan. Simmer until sugar is completely dissolved.
  2. Pour simple syrup into a heatproof bowl and allow to cool for about 10 minutes.
  3. Add cranberries and stir to coat.
  4. Refrigerate cranberries in syrup overnight, stirred a couple times to coat with syrup.
  5. Remove cranberries from syrup and roll in remaining 1/2 cup of sugar. You’ll need to roll them a few times to get a couple layers of sugar on them.
  6. Set cranberries aside to dry for a hour or so.

CRANBERRY CAKE:

  1. Preheat oven to 350 degrees. Prepare three 8 inch cake pans with baking spray and parchment paper in the bottom of the pans.
  2. Whisk together flour, sugar and baking powder in a large mixing bowl.
  3. Add butter, eggs, vanilla extract, sour cream and milk and mix on medium speed just until smooth. Do not over mix.
  4. Gently stir in cranberries.
  5. Spread batter evenly between the three cake pan.
  6. Bake 35-40 minutes, until a toothpick inserted comes out with a few crumbs.
  7. Allow to cool for about 10 minutes, then remove to cooling rack to finish cooling.

WHITE CHOCOLATE ICING: 

  1. Place white chocolate chips in a metal bowl.
  2. Microwave heavy cream until it starts to boil. Remove from microwave and pour over chocolate chips.
  3. Cover bowl with saran wrap for 5-7 minutes.
  4. Whisk chocolate and cream until smooth.
  5. Allow ganache to sit until mostly cool. It should be thick.
  6. Beat the ganache with a mixer for about 2-3 minutes, until smooth and fluffy.
  7. Add butter and beat until it is fully combined.
  8. Slowly add powdered sugar and beat until it is fluffy and the right consistency. Add more cream if needed.

TO PUT THE CAKE TOGETHER:

  1. Remove cake domes from cakes with a large serrated knife.
  2. Place first layer of cake on cake plate. Spread about icing on top in an even layer.
  3. Add second layer of cake and add more icing on top in an even layer.
  4. Add final layer of cake on top and ice the outside of the cake.
  5. Top the cake with sparkling cranberries and add some around the edge, if desired.

WHITE ALMOND CAKE

July 18, 2019
There’s no cake quite like white almond cake. Also known as wedding cake. A light, fluffy and moist white cake is flavored with pure almond extract and frosted with the fluffiest and silkiest buttercream out there.

But because I love almond cake so much, I had to have a recipe that I could make at home that I equally loved as much as Glorious Desserts.

WHITE ALMOND CAKE

This is it! I have made this cake plenty of times and no matter what, it’s everyone’s favorite. They actually say I don’t make it enough! My mother-in-law’s best friend made this cake for her wedding! She said it was outstanding. See! This is why I love to blog – sharing recipes and my love for almond cake inspired someone to make it for her wedding! That makes me smile. 

This cake could not be any easier to make. It’s very straightforward and starts out with a cake mix that’s doctored up quite a bit. What you’re left with is a runny batter that turns into the lightest, fluffiest and moist cake that there is. The flavor is wonderful. No egg yolks in this one so the cake is totally white and beautiful.

WHITE ALMOND CAKE

Ingredients
Cake

  • 1, 15.25 ounce (432 grams) package white cake mix
  • 1 cup all purpose flour
  • 1 cup granulated sugar
  • ¾ teaspoon salt
  • 1⅓ cups water, room temperature
  • 1 cup sour cream, room temperature
  • 2 tablespoons vegetable oil
  • 1½ teaspoons pure almond extract
  • 1 teaspoon pure vanilla extract
  • 4 egg whites, room temperature

Frosting

  • 1 cup whole milk, room temperature
  • 5 tablespoons flour
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon pure almond extract
  • 1 cup unsalted butter, at room temperature
  • 1¼ cups granulated sugar
  • pinch of salt

Instructions
Cake

  1. Preheat oven to 325 degrees. Grease and flour 3 round cake pans.
  2. Stir together the white cake mix, flour, sugar, and salt in a large bowl until well mixed. Pour in the water, sour cream, vegetable oil, almond and vanilla extracts, and egg whites, and beat with an electric mix on low until all the ingredients are mixed and moistened but some lumps still remain.
  3. Pour the batter into the prepared cake pans, and bake in the preheated oven until the top is a light golden brown and a toothpick inserted into the center of the cake comes out clean, about 25 minutes-30 minutes. Allow to cool before frosting.

Frosting

  1. In a medium saucepan, whisk one cup of milk with 5 tablespoons of flour. Heat over medium until the mixture begins to sputter, whisking constantly. Continue to stir as the mixture thickens. You will know it’s done when it reaches the consistency of thick cake batter (This took only a couple of minutes for me, but it can take longer). Stir in 1 teaspoon vanilla extract 1 teaspoon almond extract, and a pinch of salt, and set aside to cool completely.
  2. In the bowl of a stand mixer fitted with a whisk attachment, or using a hand-held mixer, beat 2 sticks of softened butter (1 cup) with 1¼ cups of granulated sugar until light, fluffy, and white in color, about 3 solid minutes of beating on medium-high speed. You want the sugar to be totally incorporated and dissolved into the butter. If it's a little gritty, don't worry. The sugar will dissolve at the frosting sets.
  3. Be sure that the milk/flour mixture has completely cooled, and add it to the butter/sugar mixture. Beat all ingredients for about 1 minute on high-speed, scraping down the bowl halfway, until they are smooth and well blended. The frosting should be as light and fluffy as whipped cream.

CANNOLI POKE CAKE RECIPE

July 15, 2019
I’m usually taking into consideration methods to make cake. and i have a million thoughts for one of a kind variations running thru my head, especially amusing and clean cakes that can be made with cake blend. 

CANNOLI POKE CAKE RECIPE

In this model, I bake cake mix according to directions, and determined that the white cake needed a few poking of it’s own.  And properly one thing brought about every other.

Till white cake soaked in sweetened condensed milk and crowned with an Ah-Mazing cannoli filling, did now not show up on my kitchen countertop. i was a little alarmed with the aid of how saturated the cake was in the beginning, but don’t fear! All that oooey goodness is going to seep into your cake because it sits in the refrigerator for two-three hours – I promise.

CANNOLI POKE CAKE RECIPE

Ingredients

  • 1 box white cake mix(bake according to ingredients on box)
  • 1½ cup ricotta cheese
  • 1½ cup mascarpone cheese
  • 14 oz cans sweetened condensed milk
  • 1 tsp vanilla extract
  • 1 cup powdered sugar
  • ½ tsp cinnamon
  • ½ cup mini chocolate couverture or mini chocolate chips
  • powdered sugar for dusting
  • Get Ingredients Powered by Chicory

Instructions

  1. Prepare and bake a 9 x 13 cake according to the directions on the box.
  2. Allow cake to cool completely.
  3. With a wooden spoon handle, or some similary-sized object, begin poking holes in the cake.
  4. You need holes to be fairly big so that condensed milk has plenty of room to get down and soak the cake.
  5. In small bowl reserve ½ cup of the sweetened condensed milk and set aside.
  6. Pour the remaining sweetened condensed milk over the entire cake.
  7. Let it soak in for about an hour in the fridge.
  8. In a large bowl, combine the ricotta, mascarpone and vanilla, and beat until smooth.
  9. Add in the powdered sugar and cinnamon and mix until combined.
  10. Add reserved sweetened condensed milk and mix until combined.
  11. After the cake has absorbed all the milk, spread the cannoli topping evenly over the top.
  12. Garnish with mini chocolate couverture(or mini chocolate chips) and sprinkle with powdered sugar.
  13. Cover cake and allow to set in refrigerator for 2-3 hours.
  14. To me, it's even better the next day, so it's a great dessert to make ahead.
  15. Keep refrigerated.

EASY HOMEMADE POUND CAKE

July 05, 2019
This easy selfmade Pound Cake is a recipe that you’ll need to hold! It’s an easy pound cake loaf made with all butter. learn how to make this clean pound cake from scratch. 

Did you already know that pound cake is simple to make from scratch? This simple butter pound cake loaf is wet and rich, with a beautiful crumb.

EASY HOMEMADE POUND CAKE

I really like making this easy homemade pound cake recipe from scratch because it tastes so top, and it impresses absolutely everyone. I’ve been instructed it’s the great pound cake recipe, and i’m biased, but I wholeheartedly agree.

Due to the fact all butter pound desserts have such simple flavor, I constantly bake them from scratch so i'm able to use the excellent ingredients. grasp the quality butter, the quality eggs, and the best vanilla extract you could find for this smooth pound cake.

EASY HOMEMADE POUND CAKE

INGREDIENTS

  • 1 cup unsalted butter - slightly cooler than room temperature
  • 1 cup granulated sugar
  • 4 large eggs - slightly cooler than room temperature
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 1/2 cup evaporated milk
  • 2 teaspoon quality vanilla extract

INSTRUCTIONS

  1. Preheat oven to 350°F / 175°C. Line a 10-in x 5-in loaf pan with parchment paper. 
  2. In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
  3. In a small cup, mix together the evaporated milk and vanilla. Set aside.
  4. Place the butter and sugar in a large mixing bowl, and cream together on medium speed until very pale and fluffy. Stop and scrap down the bowl as necessary. It should take about 5 minutes.
  5. Slowly add in the eggs, one at a time. Beat each egg into the butter mixture before adding the next one.
  6. Alternate and mix in the dry and wet ingredients, starting and finishing with the dry ingredients. In other words: 
  7. Add in 1/3 of the flour mixture and beat until just combined. 
  8. Pour in 1/2 of the evaporated milk mixture and beat until just combined. 
  9. Add in 1/2 of the remaining flour mixture and beat until just combined. 
  10. Pour in the remaining evaporated milk mixture and beat until just combined.
  11. Add in the remaining flour mixture and beat until just combined. 
  12. Pour the batter into the prepared loaf pan. Smooth the top with a spatula so the batter is even. Bake for 55-60 minutes, or until a toothpick inserted in the middle of the cake comes out with just a few crumbs.
  13. Remove from oven and allow the homemade pound cake to cool in the pan on a cooling rack for at least 20 minutes. You can allow the pound cake to finish cooling in the loaf pan completely. Or to speed it up, transfer the pound cake to the cooling rack to completely cool.
  14. You can enjoy this easy homemade pound cake the day it is baked, but for the best flavor, allow it to sit overnight. 

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