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.

“Dirt Bombs” Cinnamon muffins!

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Hi everyone! I’m a big fan of cinnamon and when my mom suggested this recipe for me, I was very excited! This recipe is so good, despite the name 🙂 If you’re a fan of cinnamon I think you should try this out! Here is the recipe:

Ingredients

3 cups, minus 3 tablespoons, all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cardamom

3/4 cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 cup whole milk

Topping

3/4 cup unsalted butter, melted

1/2 cup granulated sugar

1-1/2 teaspoons ground cinnamon

Preheat oven to 375 degrees. Place the rack in the center position. Generously grease a standard 12-cup muffin pan.

In a large mixing bowl, sift together the flour, baking powder, salt, nutmeg and cardamom.

In another bowl, cream the butter and sugar until light and fluffy. Scrape the bowl down half way through. Add eggs, one at a time, beating well after each addition.

Mix dry ingredients into the butter/sugar mixture, alternating with milk in two additions and mixing gently by hand to incorporate all the flour. (The batter will be on the stiff side, but airy. Don’t over-mix or beat batter as this will make the muffins tough.)

Spoon batter into the prepared pan, filling cups two-thirds full without smoothing the tops.

Bake for about 25 minutes or until a cake tester inserted in the center comes out clean. As soon as the muffins are cool enough to handle, turn them out onto a wire rack.

Prepare the topping: Put the melted butter in a bowl. In another bowl, combine the sugar and cinnamon.

Dip the muffins (tops, sides and bottoms) in the butter, using a pastry brush – if necessary – to cover areas not buttered by dipping. Immediately roll the muffins in the cinnamon-sugar mixture. Serve warm or at room temperature.

Makes 12-16 dirt bombs.

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If you try these, let me know! They are delicious!

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“Sandwich” Cupcakes

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Hi everyone! I recently made some cupcakes which were incredibly delicious, if you have the time, I really recommend both the cupcake recipe and the frosting. I decided to frost them in this particular way because, I had previously seen a very cute cupcake that looked like a hamburger with the frosting in the middle. I wanted to try that, but I didn’t have time to really make it look like a burger or add green frosting for lettuce or red for ketchup. However, although they didn’t look like hamburgers, they tasted like great cupcakes.

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I got this recipe from a great looking blog called My San Francisco Kitchen! Here it is:

Ingredients

1 cup softened unsalted butter
2 cups granulated white sugar
4 eggs
2 tbsp vanilla extract
3 cups all-purpose flour
1 tsp baking powder
½ tsp salt
1⅓ cups cold milk

Instructions

Preheat oven to 350 degrees F.
Whisk together flour, salt, and baking powder in a large bowl and set aside.
Cream butter and sugar together in a standalone mixer with paddle attachment (or electric hand mixer).
Add eggs, one at a time until blended.
Add vanilla and beat on medium just until blended, then turn to low speed.
Add flour mixture a little at a time until all of it is blended in. Mixture will be very thick.
Add cold milk and set mixer to “stir” setting, or the very lowest setting possible.
Once you have a homogenous mixture, use a large spoon to scoop batter into a prelined cupcake pan, filling each cup ⅔ full.
Bake about 25 minutes, until toothpick comes out clean.
Remove immediately and place onto a cooling rack to cool before frosting.

These were delicious! Next I used a chocolate frosting recipe I got from here. Here it is:

Ingredients

1/2 cup (1 stick) butter or margarine
2/3 cup Cocoa powder
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

Directions

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency.
Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.

It was very easy and delicious!

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Let me know if you try this out!

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!

Lemon Cupcakes With Blackberry Glaze

Hello everyone! So I recently made some lemon cupcakes. I had intended on making a blackberry buttercream frosting, however for some strange reason it wasn’t working out. I turned it into a glaze and it tasted really good! I recommend trying this out, let me know if the frosting works for you! Here is the recipe for the cupcakes, I got it here:

Ingredients:

3 cups self-rising flour
1/2 teaspoon salt
1 cup unsalted butter, at room temperature
2 cups white sugar
4 eggs, at room temperature
1 teaspoon vanilla extract
2 tablespoons lemon zest
1 cup whole milk, divided
2 1/2 tablespoons fresh lemon juice, divided

Directions

Preheat oven to 375 degrees F (190 degrees C). Line 30 cupcake pan cups with paper liners.
Sift the self-rising flour and salt together in a bowl. In another bowl, beat the unsalted butter and sugar with an electric mixer until light and fluffy. Beat in the eggs one at a time, beating each egg until incorporated before adding the next. Mix in the vanilla extract and lemon zest.
Gently beat the flour mixture into the butter mixture, one third at a time, alternating with half the milk and half the lemon juice after each of the first 2 additions of flour. Beat until just combined; do not over mix.
Fill the prepared cupcake liners with batter 3/4 full, and bake in the preheated oven until a toothpick inserted in the center comes out clean, about 17 minutes. Let the cupcakes cool in the pans for about 10 minutes before removing them to finish cooling on a rack.

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My class seemed to like these as cupcakes.

Here is the recipe for the glaze/frosting, I got it here:

Ingredients

1/2 cup butter, softened
1/2 cup fresh blackberries
1 teaspoon vanilla extract
1 teaspoon lemon zest
1/8 teaspoon salt
1 (16-oz.) package plus 1 cup powdered sugar (Personally I think less)

Preparation

1. Beat first 5 ingredients at medium speed with an electric mixer until creamy.
2. Gradually add powdered sugar, beating at low speed until blended and smooth after each addition.
Note: Be sure to wash and thoroughly dry blackberries before adding to frosting.

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My classmates seemed to love this glaze.

Apple and Blackberry Pie

For Christmas, I got a beautiful new pie pan and I really wanted to use it, so today I made an Apple and Blackberry pie. It is my dad’s favorite kind of pie, and after trying it, it is definitely one of my favorites as well. Here is my new pan:

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Inside of the pan it says, “Everyone loves pie”. Well, most people. I love it anyway. I got my recipe from Epicurious.

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Ingredients:

Crust

2 cups self-rising flour
9 tablespoons sugar
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into pieces
1 large egg, beaten to blend
2 tablespoons (about) ice water

Filling

2 pounds tart green apples (such as Granny Smith), peeled, quartered, cored, cut into 1/4-inch-thick slices
1 1/2 cups frozen unsweetened blackberries, unthawed
1/3 cup plus 2 teaspoons sugar
2 tablespoons all purpose flour
Milk
Sweetened whipping cream

For crust:
Combine flour and sugar in medium bowl. Add butter and rub in with fingertips until coarse crumbs form. Mix in beaten egg. Mix in enough ice water by tablespoonfuls to form moist clumps. Divide dough in half. Gather dough into 2 balls; flatten into disks. Wrap each disk in plastic and refrigerate until firm enough to roll out, about 30 minutes. (Can be made 1 day ahead. Keep chilled. Soften slightly at room temperature before rolling out.)
For filling:
Preheat oven to 375°F. Mix apples, blackberries, 1/3 cup sugar and flour in large bowl.
Roll out 1 dough disk on floured surface to 12-inch round. Transfer to 9-inch-diameter glass pie dish.
Spoon filling into crust. Roll out second dough disk on floured surface to 12-inch round. Place dough atop filling. Fold top crust edge under bottom edge and pinch to seal. Crimp edges decoratively. Brush crust with milk. Sprinkle with remaining 2 teaspoons sugar. Cut several slits on top of pie.
Bake pie until crust is golden brown and fruit is tender, covering edges of pie with aluminum foil if browning too quickly, about 55 minutes. Cool pie on rack 30 minutes. Serve pie warm with sweetened whipped cream.

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I highly recommend this recipe it’s sooo good! What’s your favorite pie? I find it too difficult to chose only one.

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.

Winter Treats

Hello everyone! First, let me start by saying, I hope you had an amazing Christmas if you celebrate! A friend of mine and I made some nice festive treats the other day which I thought I would share.

The first thing we made was, Hot Chocolate Stirrers. If you would like to look at a recipe you can click here. We got the idea from one of my Christmas presents, which was a cook book called Sprinkles!

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The next thing we made were Butter Glazed Nutmeg Mounds. We got the idea for these from my friends recipe book called, The Rosie’s Bakery All-Butter, Cream-Filled, Sugar-Packed Baking Book. It seems like a great book. If you would like to check that out, the recipe is in there.

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The last thing we made was Peppermint Bark. I love peppermint bark and we decided to make it a little bit differently. Some of our pieces of “bark” had peppermint and others had coconuts or other treats. They were an experiment and it turned out well.

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Everything was pretty tasty and I especially think the hot chocolate stirrers are an interesting idea!
I hope you all have a Happy New Year!