Archives for category: cake

 

Lemon Bundt Cake with Simple Lemon Syrup Recipe

Lemon Bundt Cake with Simple Lemon Syrup - Delicious Recipe
WHAT YOU NEED:

  • 1 c. unsalted butter, room temperature, plus more for pan
  • 3 c. all-purpose flour, plus more for pan
  • 2 Tbs. finely grated lemon zest
  • juice from 2 lemons (1/3 cup fresh juice)
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 2 1/2 c. sugar
  • 6 eggs
  • 1 c. sour cream
  • Lemon Syrup: 1/2 cup fresh lemon juice + 1/2 cup sugar (Combine ingredients in a small saucepan. Whisk over medium heat until sugar dissolves completely).
  • Optional: confectioner’s sugar for garnish

WHAT YOU DO:

Preheat oven to 350°F. Butter and flour a Bundt pan.

In a medium bowl, whisk together flour, lemon zest, baking soda, and salt; set aside.

Using an electric mixer, beat butter and sugar on med-high speed until light and fluffy, 4-5 mins. Add eggs one at a time, beating well after each is added; mix in lemon juice.

With mixer on low, alternately add flour mixture and sour cream, beginning and ending with flour mixture; mix just until incorporated (do not overmix).

Spoon batter into buttered/floured pan and smooth with a rubber spatula. Firmly tap pan on a work surface to level batter.

Bake until a toothpick inserted in center of cake comes out clean; 55-60 min (if cake browns too quickly, tent loosely with aluminum foil). Let cake cool in pan 30 minutes, then place on cooling rack.

Before serving, poke holes all over the cooled cake, and brush with lemon syrup. If the cake does not absorb all the syrup at once, allow to sit 15-20 mins before adding any remaining syrup.

To store, wrap in plastic and keep at room temp up to 3 days. Good luck not eating the whole thing by then, ha!

recipe adapted from marthastewart.com

12 cup Bundt Pan

Lemon Bundt Cake with Simple Lemon Syrup

Flourless Chocolate Torte - springform cake pan recipe

Happy Valentine’s Day! Or as I like to call it, almost my birthday, haha. Here’s a flourless chocolate torte I adapted from Epicurious; a decadent concoction called La Bete Noire (“The Black Beast”). Instead of topping the torte with a ganache I used whipping cream and cocoa powder.

This can be made a couple of days ahead of time; just keep it covered in the fridge.

Flourless Chocolate Torte Recipe - made in a springform cake pan

WHAT YOU NEED:

  • 1 c. water
  • 3/4 c. sugar
  • 9 Tbs (1 stick + 1 Tbs) unsalted butter, diced
  • 18 oz bittersweet chocolate, chopped
  • 6 eggs
  • 2 c. whipping cream, whipped
  • 1/2 c. confectioners’ sugar
  • 1 tsp pure vanilla extract
  • 2 Tbs unsweetened cocoa
  • 10-in diameter springform pan
  • parchment paper
  • heavy-duty foil
  • large roasting pan

For cake:

Preheat oven to 350°F. Butter springform pan. Line bottom of pan with a circle of parchment paper; butter parchment.

Wrap 3 layers of heavy-duty foil around outside of pan, bringing foil to top of rim.

In a small sauce pan, combine 1 c. water and 3/4 c. sugar. Bring to boil over med heat, stirring until sugar dissolves. Simmer 5 mins then remove from heat.

In a large saucepan, melt butter over low heat. Add chocolate and whisk until smooth. Whisk sugar syrup into chocolate; cool slightly. Add eggs to chocolate mixture and whisk until well blended.

Pour batter into prepared pan. Place cake pan in roasting pan then add hot water until water comdes halfway up sides of cake pan.

Bake cake 50 minutes, or until firm (center should no longer move when pan is gently shaken).

Remove from water bath; transfer to rack. Cool completely in pan.

For frosting:

Beat cream until slightly thickened. Gradually add sugar, vanilla and cocoa. Beat until stiff peaks form. Spread on top of cake.

Refrigerate cake in pan until serving. Run knife around pan sides to loosen cake then release sides. Slice and serve.

No Flour Chocolate Torte Recipe - baked in a springform cake pan

Skinny Mini Confetti Cupcakes

Using just 2 ingredients, you can enjoy a sweet mini-cupcake snack, even when you’re eating light! Each cupcake has just 40 calories and less than 1 gram of fat.

Skinny Mini Confetti Cupcakes - just diet soda and cake mix from a box! Only 40 calories each and less than 1 gram of fat.

Skinny Mini Confetti Cupcakes

  • Servings: 60 mini cupcakes
  • Difficulty: easy
  • Print

WHAT YOU NEED:

  • 1 Box Confetti Cake Mix
  • 12 oz. Sprite Zero (or any diet lemon-lime soda)
  • optional: icing, frosting, or Cool Whip

WHAT YOU DO:

In a mixing bowl, combine cake mix and Sprite Zero, stirring to combine.

Pour batter into lined (or greased) mini cupcake pans.

Bake at 350°F for 15 mins, or until a toothpick inserted in the center of a cupcake comes out clean.

Let cool (optional: add frosting, icing, or Cool Whip) and serve.

recipebookandmore.wordpress.com

Two Ingredient Cupcakes - just cake mix and diet soda - makes 60 cupcakes and they are only 40 calories each!

Estimated Nutrition Information for 1 unfrosted cupcake:

  • 42 calories
  • 0.8 g fat
  • 8.4 g carbs
  • 0.2 g fiber

Skinny Mini Confetti Cupcakes - just diet soda and cake mix from a box! Only 40 calories per cupcake.

mini cupcake pan

mini cupcake liners

Our little guy turned two!

Here’s a quick topping I put on his cake using just waxed paper and sprinkles:

Awesome tip: Use waxed paper and sprinkles for an easy cake topping!

Here’s what I did:

1. Print out a number (I used Microsoft Word), sized to the top of the cake

2. Trace the outline on waxed paper with a Sharpie

3. Using scissors or an x-acto knife, cut out the number, to make a stencil

4. Place waxed paper stencil on frosting

5. Top with sprinkles

6. Remove waxed paper

Make a stencil out of waxed paper for an easy numbered cake topper!

Use waxed paper as a stencil for a numbered cake topper!

Make a numbered cake topper with waxed paper and sprinkles.

Make a numbered cake topper with just waxed paper (as a stencil) and sprinkles!

 

Also, check out…

DIY Fabric Party Hat with Pom Pom Topper

DIY Paper Pennant Banner

DIY Birthday Photo Shoot

DIY Photo Background

The hubby’s birthday fell on the weekend of July 4 this year, so I went all out (calorie- and sugar- wise) on an ice cream cake to celebrate his day of turning the big 3-5.

Inspired by a recipe from familyspice.com I ended up with this crazy, cold, candy-filled, fattening, sugar-coma-inducing concoction.

Calorie count: Infinite (lol). Deliciousness factor: Off the charts.

candy shop ice cream cake

WHAT YOU NEED:

  • 2 flavors of ice cream (1 quart each). I used chocolate chip cookie dough, and chocolate.
  • 1/4 c. milk
  • Kit Kat candy bars (I used approximately 40)
  • 1 tub Cool Whip, thawed enough to spread
  • 1 package Oreo cookies
  • 1/2 c. M&M candies
  • parchment paper
  • 9-in springform pan

http://www.amazon.com/Wilton-2105-5354-9-Inch-Springform-Pan/dp/B0000CFSMY/ref=as_li_ss_til?tag=fofacranfu-20&linkCode=w01&creativeASIN=B0000CFSMY

WHAT YOU DO:

  • Remove both ice creams from the freezer and let melt so they are soft enough to stir.
  • While waiting on ice cream, combine 24 Oreo cookies and milk in a food processor, which will be the bottom layer for the crust.
  • Coat springform pan with non-stick spray, then place Kit Kat bars upright all around the side of the pan. Place bars as close as possible to each other, with “Kit Kat” facing outward.
  • Cut a piece of parchment paper into the same size circle as the size of the bottom of the pan. Line the bottom of the pan with the paper then press the Oreo crust evenly on top of it.
  • Place in the freezer for 10 minutes.
  • Spread one kind of ice cream evenly over the Oreo crust, then put back in the freezer for 10 minutes.
  • Spread the second ice cream over the crust, and place in freezer for 10 minutes.
  • Top with Cool Whip as frosting, then sprinkle M&Ms on top. I added an Oreo, and you could also put Oreo crumbles on top too.
  • Return cake to freezer for 8-10 hours, or overnight, to set.
  • Remove from freezer 10 minutes prior to serving. Remove the springform ring, then slice cake, and serve.

line spring form pan with Kit Kat

blend Oreos and milk in food processor

Oreos + Milk = Crust

line bottom of pan with parchment paper

Oreo crust

3 layers on top of crust: ice cream, more ice cream, then Cool Whip

1st layer of ice cream

2nd layer of ice cream

frost with CoolWhip and top with candy

remove spring form ring before slicing

candy shop ice cream cake

candy shop ice cream cake

July 2014  – Here we are again, another birthday for the hubs! Last year’s ice cream cake was such a hit I made one again. Since we celebrated on the 4th of July, I used just red and blue M&Ms on top for a patriotic theme…

Candy Shop Ice Cream Cake: crust of Oreos, Kit Kat bars all around, 2 kinds of ice cream, top with Cool Whip and candies. Use different colors of MandMs for different themes!

personalize a brownie cake with laminated photos or numbers

Here’s an impromptu brownie cake I made to celebrate our 7th Wedding Anniversary. I totally winged it!

This is what I used…

For the brownie cake:

  • Springform Pan
  • Non-Stick spray
  • 1 Box of Brownie Mix (plus ingredients listed on the box)

For the frosting:

  • 1/2 c. softened butter
  • 3 1/2 c. powdered sugar
  • 1/4 c. milk
  • 1/2 c. cocoa powder
  • 2 tsp. vanilla
  • ziplock bag

For the topper: I printed out a wedding photo, and a number that I printed from Microsoft Word, and laminated them (seperately) with our Scotch Thermal Laminator. I cut around the edges and taped them onto toothpicks.

For the brownie:

Prepared brownie mix according to the instructions on the box, and poured into a greased springform pan. Baked 35-40 mins until the toothpick came out clean. After it cooled I removed the ring from around the edges. Then I mixed all of the frosting ingredients together. I added a layer of frosting (it was thin enough to run down the sides and cover the cake) and after that dried, I went back with more frosting in a ziplock with the corner cut off, and made random dots and swirls. I topped it off with the photo and number.

Thermal Laminator

Cuisinart Springform Pan

Poke Cake Recipe

Want to know which dessert reminds me of summer every time I eat it? Poke Cake: white cake with stripes of Jell-O inside and clouds of Cool Whip on top. There’s something about seeing that old silver cake pan covered with foil inside the fridge that makes my mouth water.

Poke Cake

WHAT YOU NEED:

  • 1 pkg. white cake mix + the ingredients listed on the box
  • 1 c. boiling water
  • 1 pkg. (3 oz.) strawberry gelatin
  • 1/2 c. cold water
  • 1 tub thawed Cool Whip

WHAT YOU DO:

Prepare and bake cake in a 13×9″ pan according to directions on the box.

Cool cake in pan 15 min. Pierce cake with large fork, toothpick, end of a wooden spoon, etc at 1/2″ intervals.

Add boiling water to gelatin in small bowl and stir 2 min. or until completely dissolved. Stir in cold water then pour over cake. Whenever I pour the gelatin on it looks like there is too much and I’m flooding the cake. Just go with all of it, trust me, lol.

Refrigerate 3 hrs then frost with Cool Whip.

Refrigerate 1 hour. Serve chilled.

recipebookandmore.wordpress.com

Delicious icebox poke cake recipe - just box cake, Jell-O, and Cool Whip.

recipe adapted from Kraft

Note: I guess Cool Whip is not available in the U.K. or Australia. Bummer! I have NOT tried the following recipe (which is from somethingswanky.com) but it sounds like you can make homemade Cool Whip! If anyone tries this, please let me know how it turns out. 🙂

Homemade Cool Whip

WHAT YOU NEED:

1/4 c. cold water
1 tsp. unflavored gelatin
1/2 tsp. cream of tartar
1 3/4 c. whipping cream
3 Tbs. sugar
1 tsp. vanilla

WHAT YOU DO:

Pour water into small saucepan. Sprinkle gelatin over water, and let it sit for 2-3 mins. Place pan over med-low heat and stir until gelatin dissolves. Remove from heat and let cool.
Once gelatin mixture has cooled, place 1 Tbs of whipping cream and cream of tartar in a small ziplock bag. Seal bag and shake until cream of tartar has dissolved completely and there are no lumps.
Pour cream of tartar mixture into a large mixing bowl along with the rest of the whipping cream and the sugar.
Beat with a hand mixer or stand mixer on medium speed for about 2 mins. Once cream mixture begins to slightly thicken, slowly pour in gelatin-water while mixing. Add vanilla. Continue to mix until the cream is thick and smooth.