A Mothers Day Cake

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Happy Belated Mothers Day! I hope you all had a wonderful Mother’s Day, I made a cake for my mom. It was a Lemon Angel Food Cake. I found the recipe confusing, but if you would like to try and decipher it, here it is:

Ingredients

1/2 cup(s) fresh lemon juice
1 cup(s) Sifted cake flour, not self-rising
2 cup(s) sugar
1 tablespoon(s) cake flour, not self-rising
2 tablespoon(s) finely grated lemon zest
1/4 teaspoon(s) salt
1 tablespoon(s) (Plus 1 teaspoon ) fresh lemon juice
1 1/2 cup(s) heavy cream, chilled
1 tablespoon(s) finely grated lemon zest
1 teaspoon(s) cream of tartar
1 teaspoon(s) pure vanilla extract
1/4 teaspoon(s) salt
2 cup(s) water
12 large egg whites
6 lemons

To Make the cake:
Preheat oven to 325 degrees F, with rack in lower third of oven. Sift flour and 1/2 cup sugar into a bowl.
Whisk whites with a mixer on medium speed until frothy, about 1 minute. Add lemon zest and juice, cream of tartar, vanilla, and salt; continue whisking until soft peaks form, about 2 1/2 minutes. With mixer running, gradually add remaining cup sugar.
Increase speed to medium-high; continue whisking until firm, not stiff, peaks form, about 2 minutes. Sprinkle whites with 1/3 of the flour-sugar mixture. Using a rubber spatula, gently fold to combine. Sprinkle remaining flour-sugar mixture over whites in 2 additions; gently fold to combine.
Transfer batter to a 10-inch angel food cake pan with legs. Gently run a knife through the center of the batter to remove any air bubbles. Bake until a tester inserted into center comes out clean, 45 to 50 minutes.
Remove pan from oven, and invert onto its cooling legs (if your tube pan doesn’t have legs, invert it over the neck of a wine, or similarly shaped, bottle to cool); let cool, 1 1/2 to 2 hours. Run a knife around the inner and outer edges of cake to remove. Invert onto a serving platter. (Use a knife to separate cake from bottom of pan.) Let cool on a wire rack. Unfrosted cake can be stored in an airtight container for up to 2 days.
Make the lemon cream: Prepare an ice-water bath. Whisk lemon juice, sugar, flour, and salt in a small saucepan over medium-high heat. Bring to a boil; whisk constantly for 1 minute, until it thickens. Transfer to a heatproof bowl set in ice-water bath to cool completely, stirring occasionally. Meanwhile, whisk cream and lemon zest with a mixer on medium speed until medium peaks form, about 3 minutes. Gently fold whipped cream into juice mixture in thirds. Refrigerate lemon cream, up to overnight.
Make the candied lemon-peel flowers: Combine sugar and water in a large saucepan over medium-high heat, stirring until sugar dissolves. Bring to a simmer. Meanwhile, using a vegetable peeler, peel 3 lemons to create 6 long strips (at least 5 inches long and about 1/2 inch wide). Remove pith from strips using a paring knife. Cut tops and bottoms off remaining 3 lemons; cut each in half lengthwise. Remove flesh. Cut out 6 flowers from the peels using a 2-inch flower-shaped cookie cutter and remove pith; cut indentations into petals for definition. Punch a hole in the center of each flower using a 1/4-inch plain round piping tip.
Add lemon-peel strips and flowers to the syrup. Gently simmer until translucent and tender, about 35 minutes. Remove peels from syrup using a slotted spoon, and transfer to a wire rack set over a parchment. Let dry slightly, about 30 minutes.
Trim strips to 5-inch lengths, and roll each to form centers of flowers; fit into flower holes and let stand on wire rack until slightly dry but still sticky, about 30 minutes.
Frost cake with lemon cream. Garnish with candied flowers. Serve.

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As I said, it is very confusing, but if you are able to understand it, I recommend it!

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I got the recipe here.

Ghost Pleasing Chocolate Cake

When I was younger, I used to read a story called, The Bake Shop Ghost, by Jacqueline K Ogburn It told a story about a baker, who made the best cakes ever. She eventually passed away and came back to haunt her bake shop. Whenever new bakers would come to use her bake shop, the ghost would come and tell them to get out of her kitchen! One day, a new baker comes and the ghost tells her to leave. The baker asks her, if she can make a cake that the ghost approves of, will the ghost let her stay and bake. The baker tries many recipes, and the ghost doesn’t think they are good enough. The baker does some research about the ghost and then, makes her one more cake. When the ghost sees it and tries the cake, it brings tears to the ghost’s eyes. The cake is delicious, and written on the top, is a Happy Birthday! The baker had discovered that, that day was the ghost’s birthday. The ghost lets the baker stay, and it is a very successful bake shop.

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On the last page of the story, there is a recipe called Ghost Pleasing Chocolate Cake. It includes the recipe and a frosting recipe. If you ever come across this book, I recommend checking it out! It’s a VERY delicious cake, one of my classmates even went as far as to say that it was the best cake she had ever tasted.

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It’s a very cute story, with a delicious recipe that I would recommend to everyone. It’s not too difficult to make and it makes a lovely, light, chocolate cake.

Chocolate cakes!

Hello everyone! Wow, it really has been a while hasn’t it? Sorry about that, there has been a lot going on lately but I’m going to try to be posting more regularly starting now.

In other news, my mom had a birthday a while ago and I thought I would show you a picture of the cake I helped decorate, unfortunately I don’t have the recipe, but this is what it looked like:

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It was a vanilla cake with a chocolate buttercream frosting.

I made another chocolate cake recently as well. I love this recipe it is super moist. I may have shared the cake recipe on this blog before, but if you haven’t seen it, take a look! It’s great! I got the recipe here!

Ingredients:

1 cup margarine

1 3/4 cups white sugar

3 eggs

1 1/2 teaspoons vanilla extract

1 1/2 cups milk

2 1/2 cups all-purpose flour

6 tablespoons unsweetened cocoa powder

1 1/2 teaspoons baking soda

1 teaspoon salt

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch pan. Sift together the flour, cocoa, baking soda and salt. Set aside.
In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pan.
Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

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For frosting a used a simple buttercream recipe! They were both pretty tasty!

Sponge Cake with Whipped Cream and Strawberries

Hey everyone! One of my favorite recipes when I was younger, was a strawberries and cream cake. It would be my birthday cake every year, and I loved it. I hadn’t had it in a while and I thought I would make something similar to it. So I decided to make my classmates a sponge cake with homemade whipped cream and strawberries.

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I’m going to be honest, the whipped cream was not my best, but I have a good excuse. The day I made it, my family had just finished hosting a birthday party, so our fridge was packed and I needed somewhere to keep my whipped cream cool for the next day. I thought a genius idea would be to put some plastic wrap over it and stick it outside because the weather was so cold. When I woke up the next morning and took at look at it, I saw that it was colder than I thought and part of it had frozen. I was able to revive it and it still tasted good, so here is the recipe:

Ingredients

1 cup of whipping cream
1 tablespoon confectioners sugar
1 teaspoon vanilla

Directions

In a large bowl, whip cream until stiff peaks are just about to form. Beat in vanilla and sugar until peaks form. Make sure not to over-beat, cream will then become lumpy and butter-like.

The cake turned out quite well, even one of my classmates who isn’t extremely fond of cake kept begging me for another piece, so you should try out this recipe:

Original recipe makes 1 – 9×13 inch pan
4 eggs
2 cups white sugar
2 cups all-purpose flour
2 teaspoons baking powder
1 pinch salt
2 tablespoons butter
1 cup milk

1 cup packed brown sugar
1 cup flaked coconut
6 tablespoons butter
4 tablespoons milk

Directions

Preheat oven to 350 degrees F (175 degrees C). Sift together flour, salt and baking powder. Set aside.
In a large bowl, beat eggs for 4 minutes with electric mixer on high. Add sugar and continue beating until light and fluffy. Add flour mixture.
In a sauce pan, bring 1 cup milk and 2 tablespoons butter to a boil. Add to batter and beat until combined.
Pour batter into 9×13 inch pan. Bake at 350 degrees F (175 degrees C) for 1 hour, or until a toothpick inserted into the cake comes out clean.
To make the frosting: In a saucepan, combine brown sugar, coconut, 6 tablespoons butter and 4 tablespoons milk. Heat and stir until butter is melted and mixture is smooth. Pour over cake as soon as it comes out of the oven. Put cake in the oven under the broiler and bake 3 to 4 minutes, or until icing is light brown.

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I then topped that off with some strawberries and it tasted somewhat similar to my favorite cake as a younger child.

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Thanks to Photographybyme for taking my amazing pictures!

Russian Tea Cakes

Hello everyone! First, let me start by wishing you all a Happy New Year! I know I’m a little late, but I hope you are all having a great start of 2014! I actually got the idea for this recipe from a friend of mine who made me some Christmas cookies. These are called Russian Tea Cakes and they are very tasty!

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Ingredients
1 cup butter, at room temperature
2 teaspoons vanilla extract
1/2 cup sifted confectioners’ sugar, plus more for rolling cookies
2 cups flour
1/4 teaspoon salt
1 cup finely chopped pecans or walnuts

Directions

Preheat the oven to 325 degrees F.

Cream butter in a large mixing bowl. Add the vanilla then gradually add the 1/2 cup confectioners’ sugar, beating until light and fluffy. Sift the flour, measure, then sift again with the salt. Add gradually to the butter mixture. Add the pecans and mix well.

Shape the dough into 1-inch balls and place 2 inches apart on ungreased baking sheets. Flatten slightly using the bottom of a glass, then bake for 20 minutes, or until edges are very lightly browned. Remove the cookies from the baking sheets and roll in powdered sugar while still hot. Cool on wire racks and roll cookies again in powdered sugar before serving.

Once they are completely cooled, cookies may be stored in airtight containers for up to 1 week.

I highly recommend these. They are incredibly delicious!

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I got the recipe from here.

Sponge Cake!

Hello everyone! I’m sorry it’s been a while I have been pretty busy lately but I’m sure I will be back on track soon! So the other day, I made some sponge cake for my class. I had never seen a sponge cake in a bundt pan before but I decided to give it a try!

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My class really enjoyed this cake and I think you may as well, so here is the recipe:

Ingredients

Original recipe makes 1 – 9 inch tube cake

6 eggs
1 cup white sugar
1/4 cup water
1 teaspoon lemon extract
1 teaspoon lemon zest
1 cup cake flour
1/2 teaspoon cream of tartar
1/4 teaspoon salt

Directions

Separate the eggs. In a large mixing bowl, beat egg yolks until very thick and lemon colored. Beat in sugar gradually. Add water, lemon extract and lemon rind. Beat in flour.
In another bowl, beat egg whites until frothy. Then add cream of tartar and salt. Beat mixture until whites are stiff, but not until they are dry. Fold this whipped mixture into yolk mixture.
Pour batter into an ungreased 9 inch tube pan. Bake at 325 degrees F (165 degrees C) for one hour, or until done.

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I highly suggest this recipe! It tastes great especially with strawberries!

Thank you to: http://www.allrecipes.com/recipe/glorious-sponge-cake/detail.aspx?evt19=1

Cinnamon Cake!

I got a recommendation from a classmate to make cinnamon cake and I decided to try it out. I got a new bundt cake pan and I have been eager to try it out! Today, that day has finally come! Thank you to: http://www.mccormick.com/Recipes/Breakfast-Brunch/Cinnamon-Streusel-Cake.

20131015-134726.jpg Here is the recipe:

Ingredients

Streusel Topping:

1 cup flour

1 cup firmly packed light brown sugar

1 tablespoon Cinnamon, Ground

1/2 cup (1 stick) cold butter, cut into chunks

1 cup chopped pecans ( I go to a nut free school so I did not include the pecans)

Cake:

2/3 cup butter, softened

2 cups granulated sugar

2/3 cup sour cream

4 eggs

1 tablespoon Vanilla Extract

2 cups flour

1/4 teaspoon baking soda

Directions

Preheat oven to 325°F. For the Streusel Topping, mix flour, brown sugar and cinnamon in medium bowl. Cut in cold butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in pecans. Set aside.
For the Cake, beat softened butter, granulated sugar and sour cream in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Mix in vanilla. Gradually beat in flour and baking soda on low speed until well mixed.
Spoon 1/2 of the Streusel Topping into greased and floured 12-cup Bundt pan. Spoon 1/2 of the batter over top. Repeat layers.
Bake 1 hour or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan. Cool completely on wire rack. Sprinkle with confectioners’ sugar, if desired.

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You should try this you if you love cinnamon! My classmates loved this!

Jamie Oliver’s Lovely Lemon Curdy Pud

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What? Another lemon recipe? What a surprise. Today I made some of Jamie Oliver’s Lovely Lemon Curdy Pud. Something did not go one hundred percent right with the consistency but the flavor remained pretty good! If you want to try out the recipe, here you go:

Serves 4

Ingredients

55 g butter
115 g sugar
grated rind and juice of 1 lemon
2 large free-range eggs, separated
55 g self-raising flour
285 ml milk

Directions

Preheat the oven to 200ºC/400ºF/gas 6. Cream the butter, sugar and lemon rind in a mixing bowl. Add the egg yolks and flour and beat in, then add the milk and 3 tablespoons of lemon juice and mix well.

Whisk the egg whites in a separate bowl until stiff, then add the rest of the mixture. Mix it all well but don’t over-mix it; you don’t want the air to come out of the egg whites. Pour into a buttered ovenproof dish, stand the dish in a roasting tin about a third full of water, then bake in your preheated oven for about 45 minutes until the top is set and spongy and it’s a nice golden colour.

Thanks so http://www.jamieoliver.com/recipes/fruit-recipes/lovely-lemon-curdy-pud

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Chocolate cake with Raspberry Buttercream Frosting

Hello everyone! How are you doing? I’m alright, I’ve just been incredibly busy. So I would like to show you this recipe that I tried out. It was extremely good! School started recently so my class was pleased to have my desserts back! This is also my last year making the desserts for them (because next year I’m going to a new school) so I’m going to try to make this years desserts great! As I mentioned in a previous post, I got a recipe book for my birthday but I found it online here is the link: http://www.bakerella.com/miettes-tomboy-cake/. Here is the recipe:

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ingredients

1 DOUBLE CHOCOLATE CAKE (please see separately online)
ABOUT 3 CUPS RASPBERRY BUTTERCREAM (please see separately online) OR FLAVOR OF YOUR CHOICE
1 ICING ROSE AND SMALL GREEN LEAF (OPTIONAL)

preparation

1. Make the Double Chocolate Cake as directed, using a regular cake pan, and make sure it is cool inside and out. (If frozen, let thaw in the refrigerator, 3 to 4 hours. If time demands, you can thaw on the countertop, 1 to 2 hours, but be careful not to let it sit too long before you begin working with it. This cake needs to be scrupulously crumb free, so make sure it is still cold when you begin to work.)

2. Clear a space in the refrigerator large enough for the cake on a cake board. If you made the buttercream previously and it has been refrigerated, see note below for instructions to reheat and remix the frosting.

3. Set a revolving cake stand on a clean, dry work surface and place the cake, top-side up, on the stand. Using a serrated knife and holding the blade perfectly horizontal, cut the cake into three equal layers. While you saw gently with the knife, use your other hand to rotate the stand gradually and bring the cake toward you. Get eye level to the cake as needed to make sure you are holding the knife exactly level. (You do not need to level the top of the cake.)

4. Arrange all three cake layers on the work surface. Using your hands, tap off and brush away excess crumbs. Turn the original bottom layer flat-dark-side, or pan-side, down; reserve this to be the bottom layer of the assembled cake. (This is the reverse of the usual method of using the flat side for the top of a finished cake, but here the smooth edges from the cake pan give a nice finished look to the unfrosted base of the Tomboy.) Tap any crumbs off the cake stand as well, and brush the work surface clean.

5. Place a nonslip pad or damp paper towel on the cake stand to prevent slipping and center a cake board on top. Take up the reserved bottom of the cake and center it on the board, first double-checking it for crumbs and brushing any off or pressing them into the sides.

6. Fit a pastry bag with a medium (½- or 5/8-inch) star tip and fill about halfway with the buttercream. Pull up the cuff and twist it to seal and tighten the frosting down into the cone. Purge the bag of air bubbles by squeezing the bag until there is a burst of air and frosting sputters out of the bag. Keep the bag tightly twisted so that the frosting doesn’t come back up on your hands. Holding the bag at a 90-degree angle, pipe a ring of frosting around the outer edge of the cake, keeping a 1/8inch border at the very edge. Starting at the inner edge of the border, spiral inward filling in the center of the ring to make an even layer of buttercream. Holding an offset spatula flat on the inside ring of frosting, with the spatula centered on the cake, smooth the inside of the ring, leaving the piped edges untouched.

7. Double-check a second cake layer for crumbs, then place it on top of the buttercream layer. Using your fingertips, gently center the cake on top. Be sure not to press too hard so that the buttercream spreads over the edge. Repeat with a layer of buttercream just like you did on top of the first cake layer.

8. Double-check the third and final cake layer for crumbs, then place it on top. Using your fingertips and gentle pressure, press down in the center and out to the edges to coax the frosting to align with the cake edge, but not beyond, on all sides.

9. For the top layer, pipe a ring of buttercream around the edge, leaving a 1/8-inch margin. Fill in the center with slightly more frosting than the inner layers. Using a small offset spatula, smooth the center first by rotating the cake stand, then gradually work out to the edges, pushing the frosting out very slightly as you go.

10. If desired, in the center of the cake, scoop out a little hole in the frosting to make a setting for the rose. Nestle the rose in the hole and arrange the leaf next to it at a 45-degree angle. Very carefully transfer the cake on the board to a presentation platter.

11. This cake needs to be served at room temperature. Serve at once, or hold at room temperature for up to 4 hours. For longer storage, refrigerate for up to 3 days and remove from the refrigerator 4 hours before serving.

NOTE: reheating and remixing the frosting
When the assembled cake is set and ready for the final coat, remix the frosting, warming slightly if necessary: Place the remaining frosting in a microwave-safe bowl and microwave on high for 15-second intervals, stirring in between each, until the frosting is soft and spreadable. Depending on how long ago the frosting was made and the temperature of the room, this can take from 15 to 30 seconds. If the frosting was frozen it may take up to 2 minutes. (If you overheat the frosting and it melts into liquid, don’t panic—just put it back in the refrigerator until it firms up again, about 20 minutes.) If you don’t have a microwave, you can also reheat your frosting in a bain-marie or double boiler. With this method, you need to transfer the frosting to a heatproof bowl if it’s not already in one. Place the bowl over gently simmering water. Stir often, pulling the frosting in from the sides of the bowl as it melts, until soft and smooth throughout, 1 to 2 minutes.

Transfer the warmed frosting to a clean bowl of a stand mixer and fit the mixer with the paddle attachment. Beat at low speed until the frosting is smooth and very shiny, 1 to 2 minutes. Do not use a whisk and do not beat at too high a speed or for too long—any of these will add too much air and produce bubbles that will make the presentation layer look porous and pockmarked.

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I especially liked the buttercream frosting and my classmates thought that the cake was very moist and good.

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Cream Puff Cake and classic chocolate cake

Some good friends and I are very big fans of cream puffs and we made a cream puff “cake” for a celebration we were having! We used some homemade whipped cream, cream puffs, strawberries, blueberries, and topped it off with chocolate covered strawberries! It was very tasty!

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The chocolate cake was easy and simple but who doesn’t love a good chocolate cake? Here is the recipe:

Ingredients:

1 cup margarine

1 3/4 cups white sugar

3 eggs

1 1/2 teaspoons vanilla extract

1 1/2 cups milk

2 1/2 cups all-purpose flour

6 tablespoons unsweetened cocoa powder

1 1/2 teaspoons baking soda

1 teaspoon salt

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch pan. Sift together the flour, cocoa, baking soda and salt. Set aside.
In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pan.
Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

For my frosting, I used the same recipe as the Vanilla Cupcakes with Rich Chocolate frosting. It is one of my favorites!

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Both cakes were a success! Thanks to: http://allrecipes.com/recipe/best-moist-chocolate-cake/?scale=12&ismetric=0