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Posts Tagged ‘cake

* 3 cups All purpose flour
* 2 teaspoons Baking powder
* 1/2 teaspoon Salt
* 1 teaspoon Vanilla extract
* 1 cup Milk or juice from a fresh coconut – see notes
* 1 cup Butter softened
* 2 cups Sugar
* 4 Eggs
* White Mountain Coconut Icing Recipe follows
* 3 cups Freshly grated coconut or sweetened shredded coconut

Instructions

Preheat oven to 350 degrees. Grease and flour two 9 inch round cake pans and set aside. In a medium bowl, combine the flour, baking powder and salt and use a fork to mix them together. Pour the milk or coconut juice into a measuring cup and stir the vanilla into the milk.

In a large bowl, beat the softened butter with a mixer at medium speed until creamy. Add the sugar and continue beating, stopping to scrape down the sides, until the mixture is light and evenly combined. Add the eggs, one by one, beating well each time, until the mixture is thick and smooth.

Add about 1/2 of the flour mixture to the batter and beat well at low speed. Then add about half the milk to the batter, beating well. Continue beating as you add another third of the flour mixture, followed by the rest of the milk, and then the remaining flour mixture, beating well each time until the batter is very thick and smooth.

Quickly scrape the batter into the prepared cake pans, dividing it evenly, and place them in the oven. Bake for 25 to 30 minutes, until the cakes are golden-brown, spring back when touched lightly in the center, and begin to pull away from the sides of the pans. Watch closely – one may be done before the other.

Remove from the oven and cool in the pans on wire racks or folded kitchen towels for 10 minutes. Then turn out the cakes onto wire racks or plates, turn the layers top side up and cool completely.

Make White Mountain Coconut Icing; set aside.

White Mountain Coconut Icing

1 cup sugar

1/2 cup water

2 egg whites

Add the sugar and water to a small sauce pan and stir to dissolve it. Bring the mixture to a gentle boil and cook without stirring for 3 minutes. Then boil for 5 to 10 minutes, stirring often, until the syrup has thickened and will form itself into a thread about 2 inches long when poured from a spoon back into the pan. Beat the egg whites in a large bowl with a mixer at high speed until they are bright white, shiny and pillow into voluminous clouds. While beating at high speed, slowly pour the cooked syrup into the egg whites to blend them into a fluffy-white icing. 4 to 5 minutes.

To ice the cake, place one cake layer, top side down, on a cake stand or serving plate. Cover it generously with icing and sprinkle with some of the coconut. Place the second layer on top of the iced layer, top side up. Ice the sides to help keep the cake steady, and then spread icing generously over the top, completely covering the cake. Place cake stand or serving plate on a cookie sheet to catch loose coconut as you shower the cake. Sprinkle coconut all over the cake, and then gently pat handfuls of coconut onto the sides and top to cover the bare spots. Transfer leftover cocnut to a jar or plastic bag and store it in the freezer.
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Makes 24 cupcakes

* 3 ounces unsweetened chocolate, chopped
* 1 teaspoon baking soda
* 1/2 cup boiling water
* 1 cup (2 sticks) unsalted butter, room temperature
* 2 cups sugar
* 5 large eggs
* 3 cups all-purpose flour
* 3/4 cup buttermilk
* 1 teaspoon pure vanilla extract
Chocolate Ganache Frosting
Makes 1 2/3 cups

* 8 ounces semisweet chocolate, chopped
* 1 cup heavy cream

Directions

1. Melt chocolate with cream in a heavy saucepan, and cook over very low heat until the mixture is smooth and glossy.
2. Transfer the mixture to a bowl, and refrigerate until cooled but not too firm, 30 to 45 minutes.
3. Using a handheld mixer, beat on high speed until thick and creamy. Use immediately.

1. Heat the oven to 350 degrees. Line the bottom of two 12-cup muffin tins with paper liners.
2. Melt chocolate in a double boiler over simmering water. In a bowl, stir baking soda into the boiling water; stir this mixture into chocolate. Set aside to cool slightly.
3. Using an electric mixer, cream butter and sugar until the mixture is light and pale yellow in color. Add eggs, one at a time, and continue to mix until thoroughly incorporated. Add flour and buttermilk, alternating between small amounts of each, and blend well.
4. Add the melted chocolate and vanilla to the batter, and stir well. Pour the batter into the paper cups, and bake until a cake tester comes out clean when inserted into the center of a cupcake, about 30 minutes. Remove cupcakes from the oven, and allow them to cool briefly in the muffin tin before removing them to a wire rack to cool completely. Ice, and serve.
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3/4 cup sifted cake flour
1/4 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
4 large eggs, room temperature
3/4 cup sugar
1 tbsp vegetable oil
2 tbsp buttermilk
1 tsp apple cider vinegar
1 tsp vanilla extract
1 tsp red food coloring

Preheat oven to 350F. Line a jelly roll pan (approximately 17″x12″x1″) with aluminum foil and grease it well with some vegetable oil or cooking spray.
Sift together sifted cake flour, cocoa powder, baking soda and salt into a small bowl. Set aside.
In a large bowl, beat the eggs together with an electric mixer on high speed. Once they are frothy, slowly add in the sugar. Beat until light, approximately 5 minutes. Beat in the vegetable oil, buttermilk, vinegar, vanilla and red food coloring. Working steadily, but gradually, mix in the cocoa mixture with the electric mixer at a low speed.
Pour batter into prepared pan and bake for 12-15 minutes, until cake springs back when lightly pressed in the center.

While cake is baking, sift some confectioners’ sugar onto a large, clean dish towel. When you remove the cake from the oven, carefully flip it over onto the dish towel. Peel off the foil (it should come off easily because it was greased) and roll the cake up in the dish towel, beginning with a short end.
Place cake, hot but wrapped in the towel, seam-side down on a wire rack to cool completely (at least 1 hour).
Prepare filling (below) while it cools.

Cream Cheese Filling
8 oz. cream cheese, room temperature
1/4 cup butter, room temperature
3 cups confectioners’ sugar
1 tsp vanilla extract

Beat all ingredients together until light and spreadable.
When cake is cool, gently unwrap it and spread the inside with the filling. Re-roll and place on a serving platter. Dust with more confectioners’ sugar before serving.
Serves 8-10.
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3 cups unbleached all-purpose flour
2 cups sugar
1/3 cup unsweetened cocoa
2 tsp baking soda
1 tsp salt
2 tsp vanilla extract
1 1/2 tbsp vinegar
1/2 cup vegetable oil
2 cups cold water
1 tbsp coffee powder

Preheat the oven to 350F. Grease two 9-inch round cake pans, line with circles of parchment paper, and grease again.
In a large mixing bowl, mix flour, sugar, cocoa, soda and salt. Make three wells in the flour mixture. In one put vanilla; in another the vinegar, and in the third the oil. Dissolve the coffee powder in the cold water (or just use cold coffee for a slightly more mocha taste) and pour the water over the mixture. Stir until smooth. Divide evenly into prepared pans.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Cool in pans on wire racks for 15 minutes. Turn cakes out of pans onto a plate (or another rack), remove parchment paper, and reinvert onto racks to cool completely before frosting.
If storing overnight before frosting (they can be made a day ahead), just wrap completely in plastic wrap and keep at room temperature.

Creamy Vanilla Frosting
1 1/3 cups milk (low fat is fine)
1/4 cup all purpose flour
1/2 tsp salt
1 1/3 cups sugar
1 1/3 cups butter, softened
2 tsp vanilla extract

Combine milk, flour and salt in medium saucepan with the heat turned off. Whisk until smooth. Cook over medium-high heat, whisking, until mixture thickens and comes to a boil (about 5-7 min.). Boil for 1 minute then remove from heat. Strain into a medium bowl and cover surface with plastic food wrap to prevent a pudding-like “skin” from forming. Cool to room temperature (about 1 1/2 hours).

When flour mixture is cool, beat together sugar, butter and vanilla in large bowl until light and creamy. Adding a dollop at a time, beat in the cooled flour mixture until frosting is creamy and light. Frost cake, putting a thin layer in the center, as well as on the top and sides.

(Makes enough for one layer cake)
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Cake Ingredients:
3 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
2 cups sugar
1 cup butter, softened
4 large eggs, room temperature
1 tbsp orange zest
2 teaspoons vanilla extract
1/2 cup milk (any kind)
1/2 cup orange juice (fresh, if possible)

Heat oven to 350F and lightly grease a 13×9-inch baking pan (pyrex or metal).
Whisk together flour, baking powder and salt in medium bowl. Set aside.
In a large bowl, cream together sugar and butter until light and fluffy. Beat in eggs one at a time, beating well after each addition.
Combine orange zest, vanilla, milk and orange juice in a measuring cup. Add flour mixture alternately with orange juice mixture to butter mixture in the large mixing bowl, beating well after each addition and ending with an addition of flour.
Pour batter into greased 13×9-inch baking pan. Bake for 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool completely in the pan before frosting.

Frosting:
1 cup butter
approx. 6 cups powdered sugar
1 tsp vanilla extract
1/3 cup orange juice (fresh, if possible)
2 tsp orange zest
1/3 cup raspberry jam

In a large bowl, cream butter until smooth. Gradually beat in half the powdered sugar, followed by the vanilla, orange juice and orange zest. Add in remaining powdered sugar as needed (you might need a bit more if it is extremely humid or hot) until thick, creamy and spreadable.
Remove 1/2 cup of frosting into a small bowl and mix with rapsberry jam.

To frost the cake, divide the sheet in half and trim any uneven edges (such as the round corners, if you used a pyrex pan). Slice off the domed top of the cake to make the layers even. Feel free to eat the scraps while you work.
Place one half of the cake on a serving platter.
Fill a pastry bag with 1 cup of frosting. Pipe a border around the top edge of the cake on the platter. Fill in the top of that piece with the raspberry filling. Place second layer of cake gently on top. Frost sides and bottom with remaining frosting. Pipe borders on the edges of the finished cake, if desired.
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2 large eggs, separated and at room temperature
1/2 cup sugar
1/2 cup honey
1/4 cup vegetable oil
1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp cinnamon (optional)
1/4 tsp salt
1/2 cup coffee, room temperature

Preheat the oven to 350F. Grease a 9-inch round cake pan and line the bottom with a round of parchment paper.
In a large bowl, whisk together the egg yolks, sugar, honey and vegetable oil until smooth.
In a small bowl, whisk together the flour, baking powder, baking soda and salt. Add half of this mixture to the honey mixture, followed by the coffee and the remaining dry ingredients. Stir until smooth.
In a medium bowl, beat the egg whites to soft peaks, then fold them into the honey batter. Make sure the egg whites are completely incorporated and the batter is uniform in color when finished.
Pour into prepared pan and bake for 30-35 minutes, until a toothpick inserted into the center of the cake comes out clean.
Turn cake out of pan, remove parchment paper and reinvert on a wire to cool completely. If you will not be serving the cake right away, store it in an airtight container when cool.
Top cake with lemon glaze (recipe below) and let it set before serving.
Serves 10.

Lemon Glaze
1 cup powdered/confectioners’ sugar
1 tsp vanilla extract
1 tsp lemon zest
lemon juice (fresh, if possible)

In a small bowl combine powdered sugar, vanilla extract and lemon zest. Add enough lemon juice to make the icing spreadable, but not too runny (start with 1-2 tbsp and add more if necessary. You can always add a bit of extra sugar to thicken it if you add too much) and stir until very smooth. Spread on top of cake. Allow to set for at least 20-30 minutes before slicing.
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Chocolate Agave Layer Cake
with Honey Cream Cheese Frosting
2 1/4 cups all purpose flour
2/3 cup cocoa powder
1 tsp salt
1 tsp baking soda
1/2 cup butter, room temperature
1/2 cup brown sugar
3 large eggs
1 cup agave syrup/nectar
1 tsp vanilla extract
3/4 cup sour cream
1/4 cup milk

Preheat oven to 350F. Grease two 9-inch round pans and line them with circles of greased parchment paper.
In a medium bowl, sift together flour, cocoa powder, salt and baking soda.
In a large bowl, cream together butter and brown sugar until light. Beat in eggs, one at a time, followed by agave syrup and vanilla extract.
Stir in 1/3 of the flour mixture, followed by the sour cream. Add another 1/3 of the flour mixture, then the milk, before stirring in the remaining flour mixture. Mix only until just combined. Divide evenly into prepared pans.
Bake for 22-28 minutes, until a toothpick comes out dry or with some moist crumbs attached. Do not overbake.
Turn cakes out onto wire cooling racks, peel off the parchment paper, and let cool completely.
Cakes can be wrapped in plastic wrap and stored for a day or so if you don’t want to assemble the cake right away.

Honey Cream Cheese Frosting
1 8-oz package cream cheese, room temperature
1/2 cup butter, room temperature
3 tbsp honey
1/4 cup milk
2-3 cups confectioners’ sugar

Combine all ingredients in a large bowl and beat at high speed until smooth, gradually adding the confectioners’ sugar until a thick and spreadable consistency is reached. More milk can be added to thin the icing, if necessary.

Level the cake layers and place one on a serving tray or cake stand. Top with 1/2 of the frosting and spread into an even layer.
Place second cake layer on top of the first and top with remaining frosting, spreading into a nice thick, even layer.
Store in an airtight container or serve.
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