AwesomeBites

Category: Cakes

  • Lemon Filling, Lemon Poppyseed Lace Cake

    Mmmm tasty. Daughter Denny and I made this for Mother’s Day brunch this year.
    2 boxes Lemon Cake Mix
    1 Can Poppy Seeds
    4- 8 Tablespoons of Lemoncello Liqueur
    3 jars lemon curd (or you can make your own)
    1 can Cream Cheese Frosting
    3 cans Pink Lemonade Frosting

    Prepare Cake Mix according to package directions and bake.
    Using a toothpick, poke holes in each cake layer and sprinkle Lemoncello and allow to absorb into cake. About 1-2 Tablespoons per layer.
    Once the cake is cool, fill between layers with lemon curd, 1 jar per layer.
    Frost the entire cake with Pink Lemonade frosting and put in refrigerator for 30 minutes so it can firm up. Using the white cream cheese frosting and a piping attachment with frosting bag, pipe a curvy line all over the cake.
    Easy, but looks wonderful and taste awesome!

    Lemon Lace Cake

    Yummy Lemon Filling!
  • Black Walnut Cake – Happy Valentine’s Day

    Black Walnut Cake – Happy Valentine’s Day

    Happy Valentine’s Day

    Ingredients
    1 cup butter, softened
    1/2 cup shortening
    3 cups sugar
    5 eggs
    3 cups all-purpose flour
    1/2 teaspoon baking powder
    1 teaspoon ground cinnamon
    1 teaspoon ground cardamom
    1/2 teaspoon ground nutmeg
    1 cup milk
    1/2 teaspoon vanilla extract
    1 cup chopped black walnuts
    Zest from 1 Orange

    Directions
    1.Preheat the oven to 325 degrees F. Grease and flour a 10 inch tube pan.
    2.In a large bowl, cream together the butter, shortening, and sugar until light and fluffy. Beat in the eggs one at a time, mixing just until the yellow disappears. Combine the flour, baking powder, and cinnamon; stir into the creamed mixture alternately with the milk. Stir in the vanilla and walnuts, and pour into the prepared pan.
    3.Bake for 1 hour and 30 minutes, or until a knife or toothpick inserted into the crown comes out clean. Cool in the pan for about 15 minutes before turning out of the pan onto a wire rack to cool completely.

    Top with Chocolate Genache or Whipped cream made using the the Power Whip and Drizzle warm chocolate chips and your favorite sprinkles: Valentines, etc…
    Depending upon the size cake or cupcake you will probably cook somewhere between 18 minutes and 40 for a full size cake.
    325 degree oven.

    Be sure to try this recipe, it is really is one of my favorites. It reminds me of the amazing cakes we get from BUTTER + CREAM BAKERY all the time.

  • Make your own cake mix

    This wonderful mix can be substituted for any purchased cake mix. Unlike other homemade cake mix recipes, this one has less fat, so it can be substituted for the purchased cake mix recipes, which often add oil or butter.
    Prep Time: 15 minutes
    Total Time: 15 minutesIngredients:

    •7-1/2 cups sifted flour
    •1 Tbsp. salt
    •4-1/2 cups sugar
    •4 Tbsp. double acting baking powder

    Preparation:
    In very large bowl, combine flour, salt, sugar and baking powder and mix well to blend.
    Divide the cake mix into three equal portions and store in ziplock bags, or store in one large container and scoup out 4 cups when you need cake mix. To finish the cake see each of the flavors to add below. Yellow, White, Spice or Chocolate.

    Cover tightly and store in the your pantry. Each 4 cup portion of cake mix will make two 8″ cakes or one 13×9″ cake.

    Make your own Homemade Cake Mix, then make a white cake from that mix. It’s easy to make your own mix, less expensive, and good for you – you control the ingredients!

    WHITE CAKE
    Ingredients:
    •4 cups Homemade Cake Mix
    •2 tsp. vanilla
    •1/2 cup butter, softened
    •4 egg whites
    •1 cup milk

    Preparation:
    Preheat oven to 350 degrees. Spray two 8″ round cake pans OR one 13″ x 9″ cake pan with nonstick baking spray containing flour and set aside.

    Pour one portion of the cake mix into a large bowl.
    Cream sugar and butter together, then add eggs and beat well. Add flavoring and milk and then cake mix. Beat mixture 2-4 minutes at medium speed until batter is smooth.

    Pour into prepared pans and bake the layer cakes at 350 degrees for 20-30 minutes, or until cake springs back when pressed lightly in center and begins to pull away from edges of pan. Bake the 9″ x 13″ cake for 25-35 minutes until the cake tests done.

    YELLOW CAKE
    Ingredients:
    •4 cups Homemade Cake Mix
    •2 tsp. vanilla
    •1/2 cup butter, softened
    •3 eggs
    •1 cup milk

    SPICE CAKE
    Ingredients:
    •4 cups Homemade Cake Mix
    •1 teaspoon ground cinnamon
    •1/2 teaspoon nutmeg
    •1/8 teaspoon cloves
    •1/8 teaspoon allspice
    •2 tsp. vanilla
    •1/2 cup butter, softened
    •3 eggs
    •1 cup milk

    CHOCOLATE CAKE
    Ingredients:
    •4 cups Homemade Cake Mix
    •3 tablespoons cocoa powder
    •2 tsp. vanilla
    •1/2 cup butter, softened
    •3 eggs
    •1 cup milk
    •2 tablespoons milk
    •3 (1-ounce) squares unsweetened chocolate, melted and cooled
    Preparation:
    Pour one portion of the cake mix into a large bowl and stir in the cocoa powder. Make a well in center of mix and add vanilla, butter, eggs, and 1 cup milk. Beat mixture 1 minute with electric mixer at low speed until blended. then stir in 2 tablespoons milk and the melted chocolate. Scrape sides and bottom of bowl and beat 2 minutes longer at medium speed until batter is smooth.

  • French Toast – Ham, Cheddar & Orange Marmalade

    Inspired from a snack of crackers, cheddar, and orange marmalade spread with cream cheese I found in a Perth Vending machine. These flavors were perfection.

    You could bake this instead of frying, and top with a few toasted almonds. Good for brunch. Serve with fresh fruit or green goddess salad.

    Servings: 6 people

    Ingredients
    8 slices French bread or Italian bread
    1/4 cup orange marmalade
    4 slices Canadian bacon
    8 slices Sargento® Deli Style Sliced Medium Cheddar Cheese
    3 eggs
    1/2 cup orange juice
    1 teaspoon brown sugar
    3 tablespoons butter or margarine
    Confectioners’ sugar, optional
    Additional orange marmalade

    PreparationDirections
    Spread four slices of bread with marmalade. Top each with one slice bacon and two slices cheese. Top with remaining bread, pressing lightly. Combine eggs, orange juice and brown sugar in a shallow dish. Dip sandwiches into egg mixture; turn and let stand 30 seconds or until mixture soaks in. Melt butter in a large skillet over medium heat. Add sandwiches and cook 3 minutes on each side or until golden brown and cheese is melted. Sprinkle with confectioners’ sugar if desired. Serve with additional marmalade.

    Preparation Tips: Feel free to substitute your favorite breakfast meat for the Canadian bacon. Thinly sliced fully cooked ham and cooked bacon strips are both delicious options. After dipping each sandwich, be sure to saute the sandwiches on each side to assure that the egg batter is fully cooked. You may substitute 3/4 cup egg substitute for the three eggs if desired. SARGENTO Deli Style Sliced Cheeses come in a variety of flavors. American, Colby, Sharp Cheddar, Aged Swiss and more can be used to prepare delicious toasted cheese sandwiches. If you are cutting calories, try SARGENTO’S Light Deli Style Sliced Cheeses, including mozzarella, provolone and Swiss.

  • Lemon Meringue Cupcakes

    Lemon Meringue Cupcakes

    by Sandra Nickerson on Wednesday, March 31, 2010 at 4:26pm
    I love these cupcakes. I loved mixing them, filling them and making the meringues. Most of all, I loved eating them.

    The cake is moist and tender with a light lemon flavor from zest that is stirred into the batter. It is possible that lemon juice would have added to the intensity, but I don’t think that it would have been necessary since the cupcakes were filled with lemon curd. In fact, as you eat the cake, you will come across a bright burst of tart-sweet lemon in the center; more lemon flavor isn’t even necessary. The meringue makes a nice change from more traditional buttery frostings, too. It is light enough not to take away from the flavor of the cake, but it adds a bit of extra sweetness and a delightful look. And it also gave me an excuse to use my kitchen torch to brown the peaks.
    I used a cooked meringue for these, so they would stay stable at room temperature for several hours, though they can be finished and refrigerated for 24 hours. If you don’t have a small kitchen torch, just place the cupcakes on a baking sheet, top with meringue and put them under the broiler for about 3 minutes, until lightly browned.

    Lemon Meringue Pie Cupcakes
    1 cup cake flour
    1 cup all purpose flour
    2 tsp baking powder
    ½ tsp salt
    ¼ cup butter, very soft
    1 cup sugar
    2 tbsp lemon zest (from 2 large lemons)
    1 large egg
    1 tsp vanilla
    1 cup milk, room temperature
    Preheat oven to 375F. Line 18 muffin cups with paper liners.
    Sift together cake flour, ap flour, baking powder and salt in a medium bowl.
    In a large bowl, cream butter, sugar and lemon zest until fluffy, about 3 minutes. Beat in egg thoroughly, followed by vanilla. Alternate milk and flour in three additions, ending with flour.
    Evenly distribute in prepared pans.
    Bake at 375F for 18-20 minutes, until a tester comes out clean and the cake springs back when lightly pressed.
    Remove to a wire rack to cool.
    Makes 18 cupcakes.

    Once the cupcakes are cool, fill a metal-tipped pastry bag with lemon curd (recipe follows, or you may use store-bought) and pipe into cupcakes. Poke the tip of the pasty bag 1/2-1 inch into the top of each cupcake and squeeze about 2 tsp lemon curd into it. You might not use all the curd.

    Meringue Frosting
    3 egg whites
    ½ cup sugar
    ¼ tsp cream of tartar
    Set a glass or metal bowl over a sauce pan with an inch or two of boiling water in it (i.e. use a double boiler) and beat egg whites in it until foamy. Add in cream of tartar and beat until fluffy but not yet at soft peaks. Stream in sugar until meringue reaches fairly stiff peaks. Spread on cupcakes with a small knife or offset spatula.
    Brown with a blowtorch or place on a baking sheet under the broiler until lightly browned, about 3 minutes.

    Lighter Lemon Curd
    (adapted from Chocolate and the Art of Low Fat Desserts)
    1/3 cup fresh lemon juice
    1-2 tsp lemon zest
    5 tbsp sugar
    1 egg, room temperature
    1/2 tsp vanilla extract
    In a small sauce pan, over medium heat, dissolve sugar into lemon juice. Add zest.
    Lightly beat egg in a small/medium bowl. Whisking constantly, slowly pour lemon/sugar syrup into the egg. Beat for 2 minutes (only 1 if you’re using a mixer), then transfer back into the saucepan.
    Heat over low heat, stirring constantly, until it just starts to bubble at the edges. Remove from heat and stir in vanilla.
    Transfer to a small container and store in the fridge.
    Makes 2/3 cup.

  • Chocolate Torte – Flourless Cake

    Use the best chocolate you can afford.

    This cake is extremely rich, and tastes like the most delicious,
    silkiest, most supremely-chocolate ganache you’ve ever had which is also offered and sold by some of the leading online Cake Shops similar to Anges de Sucre cake shop. As
    mentioned, it’s equally good a few days later – in fact maybe better the next day.
    Use ScharffenBerger chocolate for this cake, you’ll appreciate it when you taste
    your first melt-in-your-mouth bite.

    10 ounces (290 g) bittersweet or semisweet chocolate, coarsely chopped
    7 ounces (200 g) butter, salted or unsalted, cut into pieces
    5 large eggs, at room temperature
    1 cup (200 g) sugar

    And any of the following options:
    1 T instant espresso/coffee or
    1 T vanilla or
    2 T Grande Marnier and 1 T Grated Orange Rind (Optional)

    Preheat the oven to 350F (175C).

    1. Butter a 9-inch (23 cm) springform pan* and dust it with cocoa
    powder, tapping out any excess. If you suspect your springform pan
    isn’t 100% water-tight, wrap the outside with aluminum foil, making
    sure it goes all the way up to the outer rim, you can also line the pan
    with parchment.

    2. Melt the chocolate and butter in a double boiler (or microwave),
    stirring occasionally, until smooth. Remove from heat.

    3. In a large bowl, whisk together the eggs and sugar, then whisk in
    the melted chocolate mixture until smooth.

    4. Pour the batter into the prepared springform pan and cover the top
    of the pan snugly with a sheet of foil. Put the springform pan into a
    larger baking pan, such as a roasting pan, and add enough hot water to
    the baking pan to come about halfway up to the outside of the cake
    pan.

    Bake for 1 hour and 15 minutes.

    You’ll know the cake is done when it feels just set, like quivering
    chocolate pudding. If you gently touch the center, your finger should
    come away clean.

    5. Lift the cake pan from the water bath and remove the foil. Let cake
    cool completely on a cooling rack.

    Serve thin wedges of this very rich cake at room temperature, with
    creme anglaise, ice cream, or whipped cream.

    Storage: This Chocolate Cake can be wrapped and chilled in the
    refrigerator for 3-5 days.