Archive for the ‘Cake Recipes’ Category
Pound Cake Recipe : How to Serve a Pound Cake Recipe
Learn from our expert baker how to serve a finished pound cake recipe in this free baking desserts video on making a pound cake.
Expert: Brandon Sarkis
Bio: Brandon Sarkis has been a professional chef for more than 12 years, and he has worked in Austin, Texas, Columbus, Ohio, and Atlanta, Ga.
Filmmaker: brandon sarkis
Duration : 0:2:55
Anyone have any good non wheat short/birthday cake recipes?
My mom can no longer eat anything that has wheat or flower in it. She is allergic to it. I would like to make her strawberry short cake or regular birthday cake for her birthday coming up. I need a good recipe that I can easily find the ingredients with out have to go to a lot of different stores.
Flourless Chocolate Cake
Cake
8 tablespoons unsalted butter
8 ounces semisweet chocolate
5 large eggs, room temp,seperated
3/4 cup sugar
2 teaspoons vanilla
1/2 teaspoon salt
Icing
8 ounces semisweet chocolate
1/2 cup cream
Topping
raspberries
whipped cream
Preheat oven to 350.
Grease 9" springform pan with 1 Tbls. of butter. In metal bowl over double boiler, melt remaining butter and chocolate, remove from heat Use mixer to beat yolks together with sugar and vanilla. Beat whites and salt together until stiff. Fold chocolate mixture into yolk mixture a little at a time. Fold in egg whites. Pour into springform pan. Bake 40 minutes until spongy. Remove from oven, remove springform, cool completely. When cake is cool, prepare icing. Mix together chocolate and cream over double boiler until smooth. Spread over cake. Top with raspberries and whipped cream.
Red Velvet Cake Recipe : Mixing Wet Red Velvet Cake Ingredients
Get baking tips for desserts and learn how to mix the wet ingredients for red velvet cake in this free recipe video.
Expert: Jamaica Crist
Contact: www.jamaicascakes.com
Bio: Jamaica Crist is the owner of “Jamaica’s Cakes” in West Los Angeles, CA.
Filmmaker: Traci Holsey
Duration : 0:1:19
Any good cake recipes?
I’m doing this woman’s wedding cake and I was trying to think of good recipes to try. Anyone have any good ideas?
Classic White Cake
6 cups sifted cake flour
2 Tablespoons baking powder
1 1/2 cups butter or margarine
3 cups sugar
2 cups milk
1 teaspoon Pure Vanilla Extract
12 egg whites
Preheat oven to 325°F. Grease bottom of pans and line with waxed paper or parchment paper, or use Wilton Cake Release (Click here for complete instructions on preparing baking pans.). Sift together flour and baking powder. Set aside. Cream butter and sugar together until light and fluffy. Set aside. Beat egg whites until stiff, but not dry. Set aside.
With a mixer at slow speed, add flour mixture to butter mixture, alternately with milk. Beat well after each addition. Beat in vanilla extract. Gently fold egg whites into batter. Pour into prepared pans. Bake until toothpick inserted into center comes out clean.
Makes 12 cups batter.
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Butter Cake
This cake has a firm, moist texture that makes it perfect for tiered designs. We’ve added almond flavor to give it a richer taste everyone will love.
Ingredients:
1 1/2 cups butter, room temperature
2 1/2 cups granulated sugar
5 eggs
1 teaspoon Pure Vanilla Extract
3/4 teaspoon Premium Almond Flavor
3 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup milk
Preheat oven to 350°F. Spray pans with vegetable pan spray, or use Wilton Cake Release (Click here for complete instructions on preparing baking pans.) In mixer bowl cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Mix in vanilla and almond flavor. Mix flour with baking powder and salt. Add flour mixture alternately with milk, starting with the flour. Pour into prepared pans. Refer to baking chart, for baking times and temperatures for specific pans. Cool 10 minutes in pan. Loosen sides and remove. Cool completely before decorating.
Makes 7 1/2 cups batter.
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Buttercream Icing
(Medium Consistency)
Ingredients:
1/2 cup solid vegetable shortening
1/2 cup butter or margarine, softened
1 teaspoon Clear Vanilla Extract
4 cups sifted confectioners’ sugar (approx. 1 lb.)
2 tablespoons milk
In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.
YIELD: Makes about 3 cups.
For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk.
For Pure White Icing (stiff consistency), omit butter; substitute an additional 1/2 cup shortening for butter and 1/2 teaspoon No-Color Butter Flavor. Add up to 4 tablespoons light corn syrup, water or milk to thin for icing cakes.
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Pastry Cream Filling
Rich, yet delicate, ideal for any cake and easy to vary. Fills a 9" cake.
3 Tablespoons flour
1/8 teaspoon salt
6 Tablespoons sugar
1 cup half & half or 1/2 cup whipping (heavy) cream plus 1/2 cup whole milk
4 egg yolks
1 teaspoon Wilton Pure Vanilla Extract
Mix the flour, salt and sugar in a saucepan and blend in a little of the cream. Place on medium heat and stir constantly. Add the rest of the cream and continue stirring until the mixture reaches the consistency of medium cream sauce. Stir a little of the sauce into the egg yolks, then pour egg yolks into the sauce in pan. Cook for a few minutes on low heat until thickened. Remove from heat, add vanilla and cool quickly. To prevent a skin from forming, brush with melted butter. Stir a little before using.
Red Velvet Cake Recipe : Beating Cream Cheese & Butter for Red Velvet Cake Frosting
Learn how to beat cream cheese and butter for Red Velvet Cake frosting with expert baking tips in this free dessert video clip.
Expert: Jennifer Cail
Bio: Jennifer Cail has been cooking and baking since she could reach the stove at the age of 4.
Filmmaker: randy primm
Duration : 0:1:43