Saturday, January 5, 2019

Vanilla Cake

Moist and Fluffy Vanilla Cake

This is a cake I’ve been making for years, but wanted to tweak and it’s finally ready!
  • Author: Life, Love and Sugar
  • Prep Time: 20 minutes
  • Cook Time: 33 minutes
  • Total Time: 53 minutes
  • Yield: 12-14 Slices, or 36 Cupcakes
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Ingredients

CAKE

  • 1 1/2 cups (336g) salted butter, room temp (I use Challenge Butter)
  • 2 1/4 cups (466g) sugar
  • 4 egg whites
  • 3 tsp vanilla extract
  • 3 cups (390g) all purpose flour
  • 1/4 tsp baking soda
  • 2 3/4 tsp baking powder
  • 1 1/2 cups (360ml) milk

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

Instructions

1. Preheat the oven to 350°F (176°C). Line three 8-inch cake pans with parchment paper in the bottom and grease the sides.
2. Beat the butter and sugar in a large bowl on medium speed about 2 minutes, until light and fluffy. Scrape down the sides of the bowl.
3. Add the egg whites and vanilla and beat on medium speed for about 1 minute, no more. The texture of the batter will change and become thicker and may seem a little curdled.
4. Combine the flour, baking soda and baking powder in a medium sized bowl.
5. Add about one-third of the flour mixture to the batter and beat on medium speed until incorporated.
6. Add about half of the milk and beat on medium speed until incorporated.
7. Continue alternating adding dry and wet ingredients, scraping down the sides of the bowl as needed, and beating until incorporated after each addition. There should be three total additions of dry ingredients and two total additions of milk. End with the dry ingredients. The batter will be thick and glossy.
8. Divide the batter evenly between the cake pans and spread evenly.
9. Stagger the cake layers on the oven racks so that no layer is directly over another. Bake for 30-33 minutes, or until a toothpick inserted into the middle of the cakes comes out clean. Don’t be alarmed if the tops are a little browned, that is normal.
10. Remove cakes from oven and allow to cool for 3-5 minutes.
11. Remove cakes from pans to cooling racks and cool completely before frosting.
12. To make icing, combine butter and shortening and mix until smooth.
13. Add 6 cups of powdered sugar and mix until smooth.
14. Add vanilla extract and 4 tbsp of water or milk and mix until smooth.
15. Add remaining powdered sugar and mix until smooth.
16. Add more water or milk until desired consistency is reached.
17. To assemble cake, place first layer of cake on your cake stand or plate. NOTE: The cake layers shouldn’t have a rounded dome on top of them, but if they do, cut them off before stacking.
18. Add about 1 1/2 cups icing and spread into an even layer.
19. Add second layer of cake and another 1 1/2 cups of icing.
20. Top cake with remaining layer of cake.
21. Use the rest of the icing to ice the outside of the cake. For instructions on icing a smooth cake and the piping, here is a tutorial.

TO MAKE CUPCAKES:

Follow instructions above through number 7. Fill cupcake liners about 1/2 way. Bake at 350 degrees for about 16-18 minutes. Allow to cool in pan for 2-3 minutes, then remove to cooling rack to cool completely. Recipe makes about 36 cupcakes.
Keywords: yellow cake recipe, vanilla cake recipe, best birthday cake recipe, easy birthday cake recipe

White Cake Recipe

The Best White Cake Recipe {ever}

This White Cake Recipe will quickly become your favorite for so many celebrations and events. This simple white cake recipe is easy to follow and yields a moist, tender white cake you'll love.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Servings: 12
Author: Robyn Stone | Add a Pinch

Ingredients

  • 1 cup (2 sticks) butter softened
  • 1/2 cup vegetable shortening
  • 3 cups granulated sugar
  • 5 large eggs room temperature
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup whole milk room temperature
  • 1/2 cup buttermilk room temperature
  • 2 teaspoons vanilla extract

Instructions

  • Preheat oven to 350ยบ F. Prepare three 9-inch round cake pans with nonstick baking spray or coated well with shortening or butter and floured, taking care to remove all excess flour.
  • Cream together butter and shortening until light and fluffy with an electric mixer. Slowly add sugar one cup at a time, making sure to fully incorporate each cup before adding another. Add eggs one at a time, making sure to fully incorporate each egg before adding another.
  • Sift together flour, baking powder, and salt. Pour milks and vanilla into measuring cup and whisk together with a fork. Add to butter and shortening mixture alternately with milk mixture, beginning and ending with dry ingredients.
  • Gently stir all ingredients until well combined. Stop mixer and scrape down sides and bottom of bowl, making sure to have all ingredients mixed well.
  • Evenly distribute cake batter between cake pans and place pans into oven. Bake for 25-30 minutes, or until a toothpick or cake tester inserted in the center comes out clean. Remove and allow to cool slightly in cake pans for about 5 minutes, then cool completely on a wire rack.
  • Frost cake as desired.

Notes

Some people have had problems with the cake not rising. Try creaming the butter shortening, and sugar until light and fluffy, about 3 to 5 minutes. Don't over beat when adding eggs and other ingredients, just mix gently until incorporated well into batter. -This recipe makes approximately 24 cupcakes when cupcake tin is filled more than 3/4 full. When filled 1/2 full, this recipe makes approximately 36 cupcakes. Bake approximately 18 minutes.- If you preferred the original white cake recipe, it used 1/2 teaspoon baking powder and 1 cup buttermilk with no whole milk.- If you live in a high altitude environment, you'll need to make sure to follow recommended baking adjustments for your altitude.

Sunday, December 2, 2018

Baby shower cake


Sunday, November 18, 2018

STRAWBERRY SWIRL BUNDT CAKE

https://www.sugarhero.com/strawberry-swirl-bundt-cake/?fbclid=IwAR193lIzq7_yleiXlKa0Bb4xyYX31SD1IiodrwCxIRzHBxxdMUA4VUYOC0Q

Friday, July 27, 2018

https://iambaker.net/snickers-cheesecake-cake/
Snickers Cheesecake Cake!

snickers cheesecake cake

      Ingredients

      Snickers Cheesecake

      • 2 (8-oz.) packages of cream cheese, at room temperature
      • 1/2 c granulated white sugar
      • 2 large eggs
      • 16 "fun size" snickers candy bars, chopped (2 cups total)

      Cake

      • 1 3/4 c all-purpose flour
      • 2 c sugar
      • 3/4 c good unsweetened cocoa powder
      • 2 tsp. baking soda
      • 1 tsp. kosher salt
      • 1 tsp. baking powder
      • 1 c buttermilk
      • 1/2 c vegetable oil
      • 2 extra-large eggs, at room temperature
      • 2 tsp. McCormick® vanilla extract
      • 1 c freshly brewed hot coffee (can substitute hot water)

      Ganache

      • 1 (12-oz.) package milk chocolate morsels
      • 1/4 tsp. salt
      • 1 (14-oz.) can sweetened condensed milk
      • 2 tbsp. butter

      Snickers Frosting

      • 9 fun size Snickers bars
      • 1 stick butter, room temperature
      • 3 cups confectioners sugar
      • 1/2 c milk
      • Whipped Cream (I used Cool Whip®)
      • 4 extra Snickers® bars, chopped for garnish

      Instructions

      Snickers Cheesecake

      1. Place cream cheese into bowl of stand mixer. Mix on medium-low speed for 30 seconds. Add in sugar and eggs and beat until smooth.
      2. Remove bowl from stand and stir in chopped candy bars by hand.
      3. Stuff face full of chopped snickers pieces and tell no one. Ever.
      4. Prepare an 8-inch springform pan by spraying with bakers spray and lining with parchment.
      5. Pour the filling into the pan and bake until set, 35-40 minutes at 325 degrees.
      6. Set the pie on a wire rack and let it cool completely.
      7. Refrigerate for at least 2 hours before assembling cake.

      Cake

      1. Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl and mix until combined.
      2. In another bowl, combine the buttermilk, oil, eggs, and vanilla.
      3. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes at 350, until a cake tester comes out clean.
      4. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
      5. (I prepared my cakes in two 8in round cake pans)

      Ganache

      1. Pour water to depth of 3 inches into bottom of a double boiler (or medium pan) over medium-high heat, and bring to a simmer.
      2. Reduce heat to medium; place chocolate and salt in top of double boiler (or medium pan) over simmering water.
      3. Cook, stirring constantly, 2 to 3 minutes or until melted.
      4. Add sweetened condensed milk and stir constantly for 1 to 2 minutes or until blended and smooth. Remove from heat; add butter and stir 4 to 5 minutes or until smooth.

      Snickers Frosting

      1. Melt Snickers bars with 1 stick butter in a saucepan over very low heat. (about five minutes) Once melted, remove from heat and add confectioners sugar (starting with 3 cups and adding more only if frosting seems to runny) then the milk.

      Tuesday, July 17, 2018

      Mississippi Mud Cake



      https://iambaker.net/mississippi-mudslide-cake/


      4.67 from 6 votes
      Mississippi Mudslide Cake
      PREP TIME
      30 MINS
      COOK TIME
      25 MINS
      TOTAL TIME
      55 MINS
      COURSE: DESSERT
      CUISINE: AMERICAN
      KEYWORD: CAKE, MUDSLIDE CAKE
      SERVINGS12
      AUTHORAMANDA
      Ingredients
      CAKE
      • 2 cups granulated sugar
      • 2 large eggs room temperature
      • 1 cup hot water
      • 1/2 cup unsweetened cocoa
      • 1 tsp. instant coffee
      • 1 tsp. salt
      • 2 1/2 cups all-purpose flour sifted
      • 2 tsp. baking soda
      • 1 tsp. baking powder
      • 1 cup vegetable oil
      • 1 cup buttermilk room temperature
      • 1 tbsp. vanilla extract
      KAHLUA WHIPPED CREAM
      • 2 cups heavy cream cold
      • 1/2 c confectioner's sugar
      • 2 tbsp. Bailey Irish Cream liqueur
      • 2 tbsp. Kahlua liqueur
      • 1/2 tsp. cornstarch
      GANACHE
      • 6 oz (3/4 cup) dark chocolate chips
      • 1/2 cup heavy cream room temperature
      GARNISH
      • 1 cup chopped chocolate sandwich cookies (Oreos)
      Instructions
      CAKE
      1. Preheat oven to 350 degrees F. Prepare three 9-inch round cake pans with non-stick spray and/or parchment.
      2. In the bowl of stand mixer with whisk attachment, add the granulated sugar and eggs and beat on high for 2-3 minutes.
      3. Meanwhile, combine the hot water, cocoa powder, instant coffee, and salt. With mixer on lowest setting, add to sugar mixture.
      4. With mixer still on low slowly add in flour, baking soda, and baking powder. Let mix to incorporate.
      5. Add in oil, buttermillk, and vanilla extract. Scrape down sides and bottom of bowl as needed. Do not overmix.
      6. Evenly pour batter into prepared pans and bake for 22 to 25 minutes, or until an inserted toothpick is removed clean.
      7. Let cakes cool in pans for 10 minutes, then invert onto a wire rack. Let cakes cool to room temperature or place in fridge until ready to assemble.
      KAHLUA WHIPPED CREAM
      1. Place a clean stand mixer bowl with whisk attachment in the fridge for 15 minutes.
      2. Remove bowl from fridge and place on mixer. Add cream and whip on high until soft peaks form.
      3. Reduce mixer speed to low and slowly add in the confectioners' sugar, Irish Cream, Kahlua, and cornstarch.
      4. Once everything is incorporated, turn mixer back to high and whip until stiff peaks form. Transfer to fridge until ready to assemble.
      GANACHE
      1. In a medium microwave-safe bowl, combine chocolate chips and heavy cream. Microwave on high for 15 seconds at a time, whisking together with a fork after each interval. Once the chocolate has melted into a shiny, smooth sauce (about 45 seconds total) transfer to the fridge to cool for 15 minutes.
      Recipe Notes
      To Assemble:
      Place the cool layer of cake on serving platter. Spread the top with 1/3 of the whipped cream. (If you want to pipe out the rope pattern, place whipped cream in a large pastry bag fitted with a 2C tip. Pipe circles on that are slightly overlapping around the cake.)
      Drizzle 1/3 of the cooled ganache over the whipped cream. Sprinkle 1/3 of the chopped cookies. Add next layer of cake and repeat. Store in fridge until ready to serve.

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