Saturday, July 15, 2017

Elephant Baby Shower Cake



Saturday, July 8, 2017

My Little Pony Cake


                                                     Happy Birthday Kelcie !


Monday, July 3, 2017

COFFEE & BAILEYS CAKE

The perfect pairing of coffee and Baileys in this delicious layer cake. A vanilla buttermilk cake layered with chocolate ganache and a coffee Baileys swiss meringue buttercream.


INGREDIENT
Cake
1 1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1/2 cup unsalted butter room temperature
1 cup granulated sugar
2 large eggs room temperature
1 tsp vanilla
3/4 cup buttermilk room temperature

Ganache:

4 oz good quality dark chocolate finely chopped
4 oz heavy whipping cream
Coffee Baileys Buttercream:
1/2 cup egg whites
1 cup granulated sugar
1 1/2 cups unsalted butter cubed, room temperature
1 Tbsp instant espresso powder not granules
2 Tbsp Baileys Irish Cream

INSTRUCTIONS

Cake:
Preheat oven to 350F. Grease and flour three 6" cake rounds, line with parchment.
In a medium bowl, whisk flour, baking powder, and salt and set aside.
Beat butter until smooth. Add sugar and beat on med-high until pale and fluffy (2-3mins).
Reduce speed and add eggs one at a time, fully incorporating after each addition. Add vanilla.
Alternate adding flour mixture and buttermilk, beginning and ending with flour (3 additions of flour and 2 of milk). Fully incorporating after each addition. Mix until just combined
Spread batter evenly into prepared pan and smooth the top with a spatula.
Bake for 30mins or until a toothpick inserted into the center comes out mostly clean.
Place cakes on wire rack to cool for 10mins then turn out onto wire rack to cool completely.

Ganache:
Place chopped chocolate and cream into a microwave safe bowl, stir. Microwave on high for 30 seconds, stir. Again, microwave on high for 30 seconds, stir until smooth. Cool completely until thickened, ideally overnight.
Coffee Baileys Buttercream:
Place egg whites and sugar into the bowl of a stand mixer, whisk until combined.*
Place bowl over a hot water bath on the stove and whisk constantly until the mixture is no longer grainy to the touch (approx. 3mins).
Place bowl on your stand mixer and whisk on med-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch (approx. 5-10mins)).
Switch to paddle attachment. Slowly add cubed butter and mix until smooth.
Add Baileys and espresso powder. Whip until smooth.**

Assembly:
Place one layer of cake on a cake stand or serving plate. Spread a layer of ganache and then top with buttercream. Repeat with remaining layers and crumb coat the cake. Chill for 20mins.
Frost the cake and do a decorative swirl with an offset spatula if desired. Add chocolate flakes to the bottom if desired.



NOTES
* Ensure there is NO trace of egg yolks in your whites and that your mixer bowl and whisk is completely grease free or your meringue won't stiffen.
** The buttercream may look like it's curdled at some point. Keep mixing until it is completely smooth.

SOURCE

Fondant Portion Guide

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Thursday, June 15, 2017

LEMON CAKE

INGREDIENTS

1 1/2 sticks (12T) (170g) unsalted butter, softened
1 1/2 cups (300g) granulated sugar
4 large eggs, room temperature (if cold, place in a bowl of warm water for 5 min.)
2 1/2 cups (285g) cake flour *if you do not have cake flour, see note below
1/2 teaspoon (3g) salt
2 1/2 teaspoons (12g) baking powder
zest of 2 lemons
1 1/4 cups (302g) milk
2 Tablespoons (18g) vegetable oil (I used canola oil)
2 teaspoons (8g) lemon extract

*** ** If you don't have cake flour, for each cup of all purpose flour remove 2 Tablespoons of flour and replace with 2 Tablespoons of cornstarch. For this recipe, measure out 2 1/2 cups all purpose flour, remove 5 Tablespoons and replace with 5 Tablespoons cornstarch. Whisk to blend.

DIRECTIONS

Preheat the oven to 350 degrees
Grease and flour two 8 inch pans ( my pans are 2 inches deep)
In a medium sized bowl add the flour, baking powder, salt and zest of 2 lemons. Whisk to blend.
In another bowl, add the milk, vegetable oil and lemon extract. Whisk to blend.
Beat the softened butter until lightened in color and smooth. Gradually add the sugar and mix on medium speed 4 to 5 minutes until it is light and fluffy.
Add the eggs one at a time, mixing until the yellow of the yolk disappears.
Add the flour mixture and the milk mixture alternately. Begin and end with the flour (3 additions of flour and 2 of milk). Mix until combined and smooth, do not mix above medium speed or over mix. Pour the batter into the prepared pans, smoothing the tops with the back of a spoon. Bake at 350 degrees for 30 to 35 minutes or until a toothpick inserted in the center comes out clean or with only a few crumbs attached. Let the cakes cool in the pans 10 minutes then turn out.


Thanks for stopping by! We hope that you enjoy this delicious homemade Lemon Cake recipe as much as we have!

Shimmer and Shine Birthday Cake


Happy Birthday Makayla !

Hennessy Birthday Cake





Chocolate Covered Strawberries


#chocolatedippedstrawberries #uniqegift...... yummy.....


Thursday, June 1, 2017

The Best Carrot Cake

Carrot Cake {Recipe}

This To Die For Carrot Cake receives rave reviews for it's unbelievable
moistness and flavor! Truly the BEST CARROT CAKE you'll ever try! So easy
to make and as an added bonus, there's no oil or butter!
I know this cake will quickly become a family favorite!
Serves: 16 slices

Ingredients

Cake:
One
1¼ cups unsweetened applesauce (or oil, this is what my Nana used)
2 cups granulated sugar
3 eggs, room temperature

Two
2 cups all­ purpose flour
1 tsp baking soda
1½ tsp baking powder
½ tsp salt
1 tsp cinnamon

Three
2 cups grated carrots
1 cup shredded sweetened coconut
1 cup chopped nuts (optional)
1 tsp vanilla
1 cup Dole crushed pineapple (not drained!) {use the pineapple in JUICE not syrup}

Cream Cheese Frosting:

1 cup butter (softened)
16 oz cream cheese (softened)
2 tsp vanilla
2 lbs powdered sugar
top with toasted pecans or coconut if desired

Instructions

1. Preheat oven to 350 degrees.
2. Combine #1 ingredients. Add #2 ingredients. Stir in #3 ingredients.
3. Pour into a lightly greased 9 x 13 , two 9 ­inch pans or three 8­ inch pans. (The cake is very moist so cutting parchment for the bottom of your pans will ensure they don't stick. I prefer to use the non ­stick baking spray that has the flour in it for easy cake removal.)
4. Bake for 35-­40 minutes for the 9 x13 and 9 ­inch pans and 25-­30 minutes for the 8 ­inch pans. You're looking for an inserted toothpick to come out clean.
5. Let cakes cool for 10 minutes in the pan and then remove to a cooling rack and let cool completely.

For the frosting:
1. Beat the butter and cream cheese until nice and fluffy. Add in the vanilla and powdered sugar and beat until
nice and smooth.
2. Invert the cake onto a cake plate or stand.
3. Apply a generous dollop of frosting and spread...
4. Gently place the second cake on top and continue frosting. Repeat with the third cake if you made three.
5. Refrigerate for an hour before serving for best results.

Notes
The frosting recipe can be halved if you are not planning on piping a border and adding a lot of frosting decorations to the top of the cake.
Recipe by Mom On Timeout

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