You Can Bake! » Cake Recipes

2 Easy To Make Cupcake Recipes For School Bake Sales

Rob — Sun, 10 Jan 2010 17:47:26 +0000

During the school year, I am often asked to bake cupcakes for the school’s athletic events and for their bi-yearly bake sales. When I am considering what type of cupcakes to bake, I normally stay away from the classic flavors as they will receive plenty of those. If you are looking for something just a tad different, then I would like to suggest the following recipes.You can frost the first recipe with your favorite flavored frosting, however, the second recipe should be left plain with just the cherry topping. Every time I make these for the bake sale, they are a big hit.Chocolate Bottom Cupcakes1 (8 ounce) package cream cheese, softened1 egg1/3 cup granulated sugar1/2 teaspoon salt8 ounce chocolate chips3 cups all-purpose flour1/2 cup cocoa powder2 cups granulated sugar2 teaspoons baking soda2 cup water2 tablespoons vinegar2/3 cup vegetable oilIn a small bowl, cream together the softened cream cheese, egg, 1/3 cup sugar and salt; set aside. In a large bowl, combine the remaining ingredients together until well mixed. Line a muffin pan with cupcake liners. Spoon batter into each liner approximately 1/2 full. Top that batter with a spoonful of the cream cheese mixture. Bake in a 350 degree oven for approximately 20 minutes or until done. This recipe will make 30-32 cupcakes.Cherry Cream Cheese Cupcakes3/4 cup granulated sugar2 (8 ounce) blocks cream cheese, softened2 eggs1 teaspoon vanilla extract1 tablespoon lemon juice1/2 box vanilla wafers1 large can cherry pie fillingIn a large bowl, cream together the granulated sugar and softened cream cheese. Add in the eggs, vanilla extract and lemon juice. Beat mixture with an electric mixer until light and fluffy. Line a muffin pan with cupcake liners. Place 1 vanilla wafer in each of the liners and then spoon batter on top, filling the liner 3/4 of the way full. Bake in a preheated 350 degree oven for 15-18 minutes or until done. Let cupcakes completely cool and then spread cherry pie filling on top.Transporting: If you do not have a plastic cupcake transporting container, I suggest you purchase some aluminum pans with covers from your local discount store. To keep them stable during transporting, place a piece of rubber matting (like rubber shelf and drawer liner) inside each pan.

Shelly Hill has been working from home since 1989 in Direct Sales and is a Manager with Tupperware. You can visit Shelly online at: http://www.workathomebusinessoptions.com or her recipe blog at: http://wahmshelly.blogspot.com
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Recipe for “Lick the Platter Clean” Lemon Cake

Rob — Mon, 04 Jan 2010 17:31:34 +0000

This Bundt cake is an excellent cake to take to picnics, pitch-in meals, church socials, etc. This Lemon Cake recipe uses cornmeal and buttermilk, making it different than the usual lemon cake. It is so good it has been dubbed as a “Lick the Platter Clean” cake. Make it soon and find out for yourself how quickly it will disappear.LICK THE PLATTER CLEAN LEMON CAKEVegetable oil spray with flour2 1/2 cups all-purpose flour1/2 cup yellow cornmeal2 tsp baking powder1/2 tsp baking soda1/2 tsp salt1 cup unsalted butter1 3/4 cups sugar1 tbsp grated lemon peel1/4 cup lemon juice4 large eggs1 cup buttermilkPreheat oven to 325 degrees. Coat a 10-cup Bundt pan with the vegetable oil spray; set aside.In a medium mixing bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt. In a large mixing bowl, beat butter, sugar, lemon peel, and lemon juice with medium speed of electric mixer until light and fluffy. Beat in the eggs, one at a time until blended. Turn mixer to low and alternately beat in the flour mixture and buttermilk until the batter smooth. Scrape into the prepared pan; level the top with a spatula. Bake in the 325 degree oven 55 to 65 minutes until a wooden pick inserted in the center comes out clean. Remove from oven and cool in the pan on a wire rack for 5 minutes.Sugar Glaze:1 cup sugar1/3 cup lemon juiceWhile cake cools, whisk together the sugar and lemon juice in a small bowl just until combined. (Sugar will not be totally dissolved.) Invert cake from the pan onto the rack. Place a baking sheet under the under the rack. Using a pastry brush, brush the glaze all over the hot cake until absorbed (sugar crystals will still be evident.) Transfer to a serving plate and cover. Let rest several hours or overnight before serving. Cake may be kept at room temperature for up to 4 days. Cut into 20 thin slices. Per slice: 282 cal, 44 g carbs, 4 g pro, 1 g fiber Enjoy!

A grandmother with diabetes along with other autoimmune diseases. I like to share what I’ve learned with others thru writing. I also write novels.
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10 reasons why your cake failed

Rob — Sun, 06 Dec 2009 17:31:07 +0000

Ever throwing your cake away because no one eats it after you sweated the whole afternoon baking one? Here are top ten reasons why your cake failed.Reason 1Obviously your cake does not taste right. Either it is too sweet, too dry, too hard or even tasteless. You may have also over-added certain ingredients into the batter and hence you are getting a bad result.Reason 2You are likely impatient too. You mix and blend your batter hastily without making sure your batter has mixed evenly. Or your egg whites batter simple does not form stiff peaks when beating.Reason 3You are also probably ill-prepared when baking cake. The problem is that you do not use the right tools during the baking process. Sometimes you may have problem using a hand whisker to beat the egg whites since you need to continuously beat them until fluffy as your hand gets tired easily. The best method is to use an electric beater or k-beater. Also you may want to get yourself a proper scale so that you can measure your ingredient’s weight accurately. It’s worth the investment for any baking afficionados.Reason 4You never read the cake recipe properly. At least read through the recipe, then make sure you have all the necessary ingredients and baking tools in place. Without having the right ingredients or proper method based on the recipe that you are using, you are most likely failed.Reason 5You likely over bake the cake. Always make sure the temperature of the oven is set correctly or according to the recommended temperature mentioned in the cake recipe. Typical temperature settings are 170ºC to 180ºC. Baking duration is normally not more than 40 minutes, so that notice of the time.Reason 6Your cake does not look nice. Decoration is very important in making your cake nicer. This is the time where you let your creative juice free flowing. There are many ways of garnishing your cake as there are many decorative ingredients available such as chocolate chips, cookies or even merely using melted chocolate. Reason 7Your loved ones probably do not like the type of cake that you are making. Some cake such as ginger cake may not necessarily be liked by some people. Understanding your key customers taste and requirements is important and helps you decide what type of cakes you need to bake.Reason 8You use sub-standard ingredients. Always use fresh ingredients when you are baking. Make sure your ingredients have not reached its expiry date. The way you store your ingredients is also important. Make sure the ingredients are stored according to recommended instructions on the box label.Reason 9You use wrong ingredients. Very good example is on the usage of flours. There is variety of flours out there, namely plain flour, self-raising flour, all-purpose flour, whole meal flour, sponge mix flour and many more. Using the wrong type of flour will definitely give a different result on your cake.Reason 10Your baking skill is simply not up to the mark. Remember that baking skill is just like any other skill sets that require enthusiasm, patience and lots of pratice. There is a lot of resources or information floating around in Internet or books that help you improve your baking skill. Just don’t give up and good luck!

Jamie Lee has been struggling to make a nice cake some years ago. He’s now still experimenting and learning in the area of baking cakes. He’s also Internet savvy and maintain a website on baking cakes at http://www.1cakesrecipes.com and also http://www.1001bakingcakes.com
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How To Make A Red Velvet Dessert Cake

Rob — Sat, 05 Dec 2009 17:24:21 +0000

If you are looking for a special dessert cake for your next family gathering or holiday party, I would like to suggest this recipe. I really enjoy making it all year long but it is a family favorite during the Christmas Holiday.Once you are done baking and icing your cake, you will want to store it in an airtight cake container in your refrigerator and remove it approximately 1 hour before serving time.Red Velvet Dessert Cake Recipe1 1/2 cups granulated sugar2 eggs1/2 cup shortening2 1/2 cups all-purpose flour1 cup buttermilk1 teaspoon vanilla extract1 teaspoon baking soda1 teaspoon white vinegar1 teaspoon table salt1 tablespoon cocoa powder2 ounces red food coloringIn a large bowl, cream together the granulated sugar and shortening; slowly stir in the eggs and mix well. Stir in the cocoa powder and red food coloring until all ingredients are well combined. In a small bowl combine the all-purpose flour and table salt. Slowly stir flour mixture into the first bowl. Stir in buttermilk, add in the vanilla extract and baking soda. Pour in the white vinegar and mix all ingredients well. Lightly grease and flour two 9″ round baking pans. Bake in a 350 degree oven for approximately 25 minutes or until center of cake is done.Red Velvet Cake Icing2 tablespoons all-purpose flour1 cup cold milk1/2 cup shortening1/2 cup margarine or butter1 cup granulated sugar1 teaspoon vanilla extractIn a medium sized saucepan, combine the flour with the milk over medium heat, stirring constantly until the mixture has thickened. Remove from heat and cool until it is cool enough to place in the refrigerator to chill. Remove from the refrigerator and mix in the shortening, margarine and granulated sugar with an electric hand mixer on medium speed until the icing is smooth and creamy. Stir in the vanilla extract and beat for 30 seconds on medium speed. Spread icing on the top and sides of your cake.

How To Make A Hungarian Coffee Cake Dessert

Rob — Sun, 29 Nov 2009 17:08:25 +0000

This Hungarian coffee cake recipe was given to me 25 years ago by my grandmother who loved to cook and bake. The cake does take some time to make…as you are making it completely from scratch. What I really enjoy about this recipe is the combined sweet and nutty taste. When dissolving the yeast, make sure you use warm (not hot) water. If the water is too hot, you will kill the yeast and won’t get a good rise to your dough.Ingredients:2 cups warm water (not hot)2 packages of dry yeast1/4 cup vegetable shortening1/2 cup granulated sugar2 teaspoons salt1 egg6 1/2 to 7 cups of all-purpose flourIn a large mixing bowl, dissolve both packets of yeast with the warm water and let sit for 1 minute. Add in the vegetable shortening, granulated sugar, salt, egg and half of the all-purpose flour. Mix with a spoon until the dough is smooth, adding enough of the remaining flour to thicken it up until its of a dough consistency. You might have to use your hands.Turn the dough out onto a lightly floured dough board and knead until smooth and elastic. Place dough into a well-greased bowl and cover with a clean cloth. Let it rise until it has doubled in size.Additional Ingredients:1/2 cup butter, melted3/4 cup granulated sugar1 teaspoon ground cinnamon1/2 cup finely chopped nuts2 cups of raisinsIn a small bowl, combined the granulated sugar, cinnamon and finely chopped nuts and set aside.Cut dough into pieces the size of walnuts and shape into small balls. Roll each ball in melted butter, then the cinnamon, sugar and nut mixture. Place one layer of balls so they are barely touching…in a well greased 10″ round tube pan. Sprinkle with a layer of raisins and then add another layer of dough balls; sprinkle with another layer of raisins. Cover the tube pan and let rise for 45 minutes. (You might have to press down on the dough to fit them all into the baking pan).Bake in a preheated 375 degree oven for 35 to 40 minutes or until done. Remove from oven and invert pan so that the butter and sugar mixture runs down over the cake.

How To Make A Peaches and Cream Dessert Cake

Rob — Tue, 10 Nov 2009 17:55:07 +0000

If you like cheese cakes and peaches, I think you will enjoy this dessert cake recipe. The cake is very rich and sweet, and made in the 2 layer technique. The first layer is like that of a traditional cake and the second layer is more like a cheese cake. If desired, you can completely omit the cinnamon sugar topping.Layer 1 Ingredients:3/4 cup all-purpose flour1 teaspoon baking powder1/2 teaspoon salt1 (3 ounce) box vanilla pudding mix (not instant)3 tablespoons butter, softened1 egg1/2 cup cold milk1 (15 ounce) can of sliced peachesPreheat oven to 350 degrees. Grease the bottom and sides of a deep 10″ round cake pan.In a large mixing bowl, combine all of the above ingredients together (except for the sliced peaches), in the order they are given and beat with an electric mixer for 2 minutes at medium speed. Pour mixture into your prepared baking pan. Drain the juice from your peaches, (reserve the juice for the next step), and layer them on top of the batter.Filling Ingredients:1 (8 ounce) package cream cheese, softened1/2 cup granulated sugar3 tablespoons peach juice (from canned peaches)In a small mixing bowl, combine the above 3 ingredients together and then spoon on top of the batter in the baking pan to within 1″ of the edges.Topping Ingredients:1 tablespoon granulated sugar1/2 teaspoon ground cinnamonCombine the above 2 ingredients together in a small measuring cup and then sprinkle over top of the filling ingredients.Bake in a 350 degree oven for 30 to 35 minutes or until center of the cake is done. Remove from oven to cool on a wire rack.

Delicious Triple Layer Carrot Cake With Cream Cheese Frosting

Rob — Sun, 11 Oct 2009 17:17:17 +0000

When it comes to making a dessert cake for a family gathering or summer party that I am hosting, I really enjoy making this recipe. I like to assemble the cake on a crystal cake plate if I am going to be serving it within a few hours, otherwise, I will place it into a plastic cake storage container and refrigerate it.Preparation Tip: The best way I found to grate carrots is to chop them up into 1″ slices and then place them into a food processor with a sharp blade. It cuts down on time, compared to the old-fashioned way of doing it.Carrot Cake Recipe2 cups all-purpose flour2 cups granulated sugar2 teaspoons baking soda1 teaspoon salt2 teaspoons ground cinnamon4 eggs1 cup vegetable oil4 cups grated raw carrots1/2 cup pecans, chopped (optional)In a large bowl, combine the all-purpose flour, granulated sugar, baking soda, salt and ground cinnamon. In another large mixing bowl, beat the 4 eggs until they are frothy and then slowly beat in the vegetable oil. Gradually add flour mixture, beating until batter is smooth. Stir in the grated carrots and chopped pecans if desired. Pour batter into 3 lightly greased round cake pans. Bake in a 350 degree oven for 30 minutes or until done. Cool in the pan on wire racks.Cream Cheese Frosting4 tablespoons butter, softened2 (3 ounce) packages cream cheese, softened4 1/3 cups confectioner’s sugar1 teaspoon vanilla extractIn a large mixing bowl, cream together the softened butter with the cream cheese. Slowly mix in the confectioner’s sugar and vanilla extract. Beat with an electric mixer until all ingredients are combined and smooth.Assembly: Remove the cakes from their cake pans. Spread frosting between each layer, along the sides and across the top of the cake. Store finished cake in a plastic airtight container until serving time.

How To Make A Pineapple Meringue Dessert Cake

Rob — Tue, 06 Oct 2009 17:41:14 +0000

If you are looking for a great tasting dessert cake for your next party or family event, I would love for you to try out this recipe for a Pineapple Meringue Cake.This recipe does take some time to make, but it will be well worth your time and effort. If you are limited on time, You can certainly make this cake up a day or two ahead of time. You will want to store it in the refrigerator in a cake container until 1 hour before serving it to your guests.Step 1: Cake Recipe1/2 cup granulated sugar1/2 cup shortening4 egg yolks (well beaten)4 tablespoons cold milk3/4 cup all-purpose flour1 teaspoon baking powder1/4 teaspoon saltIn a medium-sized mixing bowl, cream together the granulated sugar, shortening, egg yolks and milk. In another bowl, mix together the flour, baking powder and salt. Slowly stir the flour mixture into the first bowl. Pour the batter into two 8″ diameter round lightly greased cake pans.Step 2: Meringue Topping4 egg whites 3/4 cup granulated sugar1 teaspoon vanilla extractIn a small bowl, beat the egg whites until stiff peaks form. Stir in the granulated sugar and vanilla extract and beat again. Spread meringue topping on both of the unbaked cake layers.Bake cakes in a 350 degree oven for 20-25 minutes. Cool completely.Step 3: Pineapple Filling2 tablespoons cornstarch1/4 cup granulated sugar1 large can crushed pineappleplus juice from pineapplesIn a saucepan, combine all of the above ingredients together and cook over medium heat until mixture thickens and becomes smooth. Remove from heat and let cool for 10-15 minutes and spread on one layer of cake. (this filling is to go between the 2 layers).Refrigerate cake for 1 hour before serving in an airtight container.

Old-fashion Chocolate Cake Recipes From Grandma’s Recipe Box

Rob — Sun, 12 Jul 2009 18:20:54 +0000

Just the thought or a picture of a chocolate cake is enough to make most of us mouths water. And for us chocoholics, there’s nothing much better. Remember the wonderful old-fashion chocolate cakes your mother and/or grandmother used to make? Now you can make them too. Here are some delicious chocolate cake recipes that could have come straight from that little old recipe box that sat in your grandmother’s kitchen.

Miz Maxine’s Chocolate Fudge Cake

2 cups sugar3/4 cup butter (margarine)2 eggs1 tsp vanilla1/2 cup buttermilk2 1/4 cups flour1/4 tsp salt1 tsp soda1/2 cup cocoa1 1/2 cups boiling waterCream sugar, butter, eggs, vanilla, and buttermilk together. Sift dry ingredients together. Add dry ingredients to creamed mixture alternately with the boiling water. Bake in a 9 x 13 inch pan in a 350 degree oven for 30 to 35 minutes.

CHOCOLATE SAUERKRAUT CAKE

2 1/4 cups flour1 tsp baking powder1 tsp baking soda1 1/2 cups sugar2/3 cup shortening or butter3 eggs1 1/4 tsp vanilla1/4 tsp salt1/2 cup cocoa powder1 cup water1/2 to 2/3 cup sauerkraut, chopped, rinsed, drainedPreheat oven to 350 degrees.Cream together shortening and sugar. Add eggs; mix well. Add vanilla, salt and cocoa. Sift together flour, baking soda, and baking powder. Alternating, add flour mixture and water. Fold in sauerkraut. Bake in a greased and floured 9×13-inch pan at 350 degrees for 35 to 45 minutes. Frost with your favorite frosting.

MARTHA’S CHOCOLATE CAKE

1/4 lb butter1/2 cup shortening1 cup water4 tbsp cocoa2 cups sugar2 cups flour2 eggs, beaten1/2 cup milk1 tsp vanilla1/2 cup pecansPreheat oven to 325 degrees.Mix butter, shortening, water, and cocoa in pan and bring to a boil. In bowl, mix sugar and flour. Pour liquid mixture over dry ingredients and ten add eggs, milk, vanilla, and pecans. Cook in a greased and floured loaf pan 20 to 30 minutes at 325 degrees.

ICING1 1/4 lb butter4 tbsp cocoa4 tbsp milk1 tsp vanilla1 box powdered sugarFive minutes before cake is done start the icing. Melt butter, cocoa, milk in pan. Add vanilla and powdered sugar. Mix in 1/2 cup pecans. Ice cake while it is hot.

Enjoy!

Grandma Linda is a collector of vintage recipes. She enjoys sharing her collection at her blog http://grandmasvintagerecipes.blogspot.com
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