I HAVE USED THESE RECIPES OVER THE YEARS AND FOUND THEM TO BE REALLY GOOD. I ACCUMULATED THESE RECIPES FROM CAKE CENTRAL AND FROM MY FAMILY AND FRIENDS.
6 cups sifted cake flour
2 Tablespoons baking powder
1 1/2 cups butter
3 cups sugar
2 cups milk
1 teaspoon Vanilla Extract
12 egg whites
Preheat oven to 325°F. Grease bottom of pans and line with parchment paper. Sift together flour and baking powder. Meanwhile, cream butter and sugar together until light and fluffy. Set aside.
With a mixer at slow speed, add flour mixture to butter mixture, alternately with milk. Beat well after each addition. Beat in vanilla extract. Beat egg whites until stiff, but not dry. Gently fold egg whites into batter. Pour into prepared pans. Bake until skewer inserted into center comes out clean.
3 cups sifted cake flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 3/4 cups sugar
2/3 cup butter or margarine
1 1/2 teaspoons vanilla
1 1/4 cups milk
Preheat oven to 350°F. Grease bottom of two 8-inch round cake pans and line with parchment paper. Sift together flour, baking powder and salt & set aside. Cream sugar and butter together until light. Add eggs and vanilla to creamed mixture and beat until thoroughly mixed. Add flour mixture to creamed mixture alternately with milk, beating well after each addition. Beat well & divide batter in prepared pans. Bake 35 minutes or until wooden skewer inserted in center comes out clean. Cool layers in pans on wire racks 10 minutes. Remove from pans & cool completely.
Makes 12 servings.
3 cups sugar
1 1/4 cups butter
8 oz of cream cheese
1 tabsp lemon juice(I used Meyer lemons)
2 teasps vanilla extract
1 teasp lemon extract
1/2 teasp orange extract
1/8 tsp salt
3 cups cake flour
Method: Preheat oven to 350 deg F. In the KA mixing bowl, beat sugar, butter & cream cheese until light & fluffy. Beat in lemon juice, vanilla, lemon & orange extracts with the salt. Add eggs, one at a time, beating after each addition. Add in cake flour & mix in well. This cake is best if baked in a DeMarle Mold, but it can be baked in a regular bundt pan or loaf pans. Bake until a skewer inserted in comes out clean for about 35 to 45 mins, depending on the pans you bake it in .....
Once the cake is done, pour a glaze over it.
Mix: 1 cup powdered sugar
1 tabsp softened butter
2 teasps grated lemon peel
2-3 tabsps lemon juice
until it is all mixed well in a mixer bowl.
Ingredients:2 cups granulated sugar
2 cups (4 sticks) unsalted butter, room temperature
1 teaspoon Vanilla Extract
1 Tablespoon Lemon Flavoring
2 3/4 cups all-purpose flour
2 teaspoons baking powder
2 1/2 teaspoons lemon zestMethod:
Preheat oven to 350°F. Spray pan with bake-easy spray. Cream sugar and butter in KA bowl until light and fluffy. Add eggs one at a time, vanilla and lemon flavor & mix until smooth. Add flour and baking powder & mix well. Then add lemon zest and mix 1 minute more. Place batter in prepared pan. Bake 50-55 minutes or until skewer inserted in centre comes out clean. Cool 10 minutes on cooling rack. Loosen sides, remove from pan and cool completely before serving.
Yield: approximately 6-1/2 to 7 cups of batter.
1 box cake mix
1 envelope dry dream whip
1 sm box pudding (3 oz cook & serve)
1 cup water or milk
2 tabsp oil
Mix all of the above ingredients on #4 speed for about 1 1/2 to 2 mins. Pour into required pans & bake for required time for individual pans.
250 g (2 1/2 cups) sifted cake flour
(340 g) 1 1/2 cups sugar
3/4 tsp. salt
3 1/2 tsp. baking powder
175 g (3/4 cup) unsalted butter
130 g (1/2 cup, 4 fl. oz.) milk
115 g (1/2 cup, 4 fl.oz.) water
1 1/2 tsp. vanilla
Mix together flour, sugar, salt and baking powder. Mix in butter. Pour in water, milk and vanilla and beat for 2 minutes. Add the egg whites and beat for 2 minutes. Pour into two 8" round pans or one 9" square pan. Bake at 350 deg F for 25-30
SIMPLE BANANA CAKE
Butter and flour a 9" square or round pan, line with baking paper. Pre-heat oven to 180degrees centigrade.
125grams unsalted butter
1 1/2 cups sugar
1 cup mashed ripe banana
few drops vanilla extract
250grams plain flour
1 teaspoon soda bicarb
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 cup buttermilk or 1/2 cup milk and 1 teaspoon lemon juice
Cream butter and sugar until pale and fluffy.
Beat in eggs, banana and vanilla.
Sift dry ingredients and add to mixture, alternating with buttermilk ( or milk with lemon juice).
Spoon into pan and bake for 45 mins or until cake tests clean.
Cool cake in its pan on a wire rack for a few minutes before turning out.
Cool completely before cutting or storing in an airtight tin.
ADD EXTRAS IF NOT DECORATING:
Combine 3 tablespoons coarsely chopped walnuts, 3 tablespoons self faising flour, 1 & 1/2 teaspoons ground cinnamon, 100grams softened butter and 3 tablespoons brown sugar. Scatter over the uncooked banana cake and bake as above.
1 lb butter, softened
1 lb sugar
6 eggs, room temperature
3 1/2 cups cake flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup buttermilk
2 teaspoons pure vanilla extract
Preheat oven to 325 deg F.
Mix by hand, flour, baking powder, baking soda, sugar & salt in a KA mixing bowl. Next add the softened butter & blend it into the flour mixture well. Then add the eggs in & attach the paddle & turn on the mixer on slow. Then add buttermilk & vanilla extract. After it is well mixed, turn the mixer onto medium & beat for a few minutes & then on Hi for another few minutes. Make sure there are no lumps or else there will be holes after the cake is baked.
Pour into greased pan & bake for 1 hr 15 mins
Red Velvet Cake
2 cups Wesson oil
1-1/2 cups sugar
1 cup buttermilk
2-1/2 cups cake flour
1 tsp. salt
1 tsp. baking soda
3 tbsp. Red Food Coloring
1 tsp. cocoa
1 tsp. vinegar
1 tsp. vanilla
Cream oil & sugar
Add eggs; beat well
Sift together flour, salt & soda
Mix coloring & cocoa
Add vinegar & mix well
Add to egg & sugar mixture (beat hard)
Add flour alternating with buttermilk
Add vanilla & cook for 35 minutes in 350° oven or until done (DO NOT OVERCOOK)
1 stick butter
1-8 oz. package cream cheese
1 lb. box powdered sugar
Blend until smooth
Add 1 tsp. vanilla & 1 cup chopped nuts
3 cups flour
1 cup (3 ounces) pecan halves, roasted & chopped
2 1/2 cups finely grated carrots
3 large eggs, room temperature
1/3 cup buttermilk
1 tsp pure vanilla extract
1 1/2 cups sugar
1 1/2 cups vegetable oil
1 tsp ground dried ginger
2 tsps baking powder
1 tsp baking soda
1 tsp salt
1 tsp ground cinnamon
Heat oven to 350 deg F. Grease two 9-by-2-inch round cake pans & line pans with parchment paper. Set pans aside.
Place carrots, eggs, buttermilk, vanilla, sugar, vegetable oil, and ginger in a large bowl; whisk until well combined.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Fold the flour mixture into the carrot mixture until combined. Fold in the pecans or walnuts.
Pour batter into the two cake pans, and bake until a cake tester inserted into the skewer comes out clean, about 1 hour. Remove pans from oven, and transfer to a wire rack to cool. Take cake out after 5 mins onto rack & cool completely .
HERE'S THE RECIPE FOR THE SHORTBREAD THAT I HAVE HAD SINCE I FIRST STARTED BAKING WHEN I WAS 11. I GOT IT FROM AN ENGLISH MAGAZINE :
PREHEAT OVEN TO 300 DEG F.
8 OZ BUTTER
1/2 TSP SALT
1/3 CUP CASTER SUGAR
1/2 TSP PURE VANILLA EXTRACT
2 1/4 CUP FLOUR
1/4 CUP FINE GROUND RICE FLOUR
MIX THE FLOUR, RICE FLOUR AND SALT AND SET ASIDE.
CREAM BUTTER, SUGAR AND VANILLA UNTIL LIGHT AND CREAMY. THEN ADD IN THE FLOUR MIXTURE AND MIX UNTIL EVERYTHING IS WELL MIXED.
TURN THE MIXTURE ONTO A BOARD AND FORM INTO A BALL. ROLL OUT THE BALL TO AN 8'' CIRCLE. CAREFULLY PUT THE CIRCLE ONTO A BAKING SHEET. THEN CUT INTO WEDGES AND MARK A DESIGN WITH A FORK AND BAKE FOR 45 MINS OR UNTIL IT IS A GOLDEN BROWN. DON'T OVERBAKE AS IT WON;T TASTE AS GOOD.
YOU CAN PUT THE DOUGH INTO A COOKIE TRAY WITH A LIP AND CUT INTO 2 1/2'' BY 1'' AND MARK IT WITH A FORK TOO.
THIS ALSO CAN BE PUT INTO A SHORTBREAD MOLD, AND BAKED.
I have modified this recipe & added white choc chips & also added 1/2 of the oatmeal whole.
2 cups butter
24 oz. chocolate chips
4 cups flour
2 cups brown sugar
2 tsp. soda
1 tsp. salt
2 cups sugar
1 (8 oz.) Hershey Bar (grated)
5 cups blended oatmeal
2 tsp. baking powder
2 tsp. vanilla
3 cups chopped nuts (your choice)
Measure oatmeal, and blend in a blender to a fine powder.
Cream the butter and both sugars. Add eggs and vanilla, mix
with flour, oatmeal, salt, baking powder, and soda. Add
Hershey Bar, and nuts. Roll into balls, and place two inches
apart on a cookie sheet.
Bake for 10 minutes at 375 degrees. Makes 112 cookies. (Or 58
This is my favorite recipe. It actually melts in your mouth and not too sweet. To get a brown sugar or Caramel flavour, substitute the regular white sugar with brown sugar & follow the recipe exactly. The brown sugar Buttercream is really yummy.
Boil 2 cups of granulated sugar in 1/2 cup of water until it reaches 240 deg F. In the meantime break 3 whole eggs in your KA mixer bowl & beat it. While the beater is on low, slowly stream in the syrup(right from the stove at 240 deg F) & keep beating . Once all the syrup is in & mixed in well, strain( to remove any of the foreign objects ) & cool the mixture (only if you're going to use a fine tip to do detail work.
In another KA bowl, cream 1 1/2 lbs of butter until the butter is well mixed, then slowly add in the cooled egg/ sugar mixture slowly & keep creaming till you get the right consistency. Add in 2 tsps any flavouring at this point , mix well & start icing your cake......once you taste this icing, you'll never want to use any other icing (only good in cool conditions).
But remember, this icing is not workable in very warm weather unless it is in airconditioning.
Well, I was browsing in Cake Central & I came across this recipe........ it is a little more complicated than the recipe that I use...... but I've heard that it is really good.
Serves/Yields: Makes 4 1/2 cups - enough to fill and frost 2 9-inch x 1 1/2 layers or 3 9 x 1-inch layers
"This buttercream may seem tricky to make, but once made holds up better than any other European type buttercream; it is quite stable in 75 degree F weather. "Its light and smooth and incredibly easy to work with. It is soft enough for beautiful shell borders yet strong enough to pipe roses" and can be tinted and flavored. It's like "Butter whipped into a fondant".
The recipe starts out thin and lumpy looking and about three-fourths of the way through, it starts to come together or emulsify and turn into a luxurious cream.
The temperature of the butter is important - use butter that is 65 degrees F. If it is too soft or the room too hot, the buttercream turns thin or into a grainy, hopeless puddle. If the mixture does not feel cool, refrigerate it until it reaches 65 to 70 degrees F. If the butter is too cold, then suspend the bowl over a pan of simmering water and heat very briefly, stirring vigorously when the mixture just starts to melt slightly at the edges. Dip the bottom of the bowl in a larger bowl of ice water for a few seconds to cool it. remove and beat by hand until smooth."
2 cups (454 grams) unsalted butter (65 degrees F - softened but cool - not runny and greasy)
1 cup (200 grams) sugar
1/4 cup (60 grams) water
5 large (150 grams) egg whites
1/2 + 1/8 teaspoon cream of tartar
2 to 3 teaspoons liquor of choice or optional flavorings below
In a mixing bowl beat the butter until smooth and creamy and set aside in a cool place.
Have ready a heatproof glass measure near the range.
In a small heavy saucepan (preferably with a non stick lining) heat 3/4 cup sugar and the 1/4 cup water, stirring constantly, until the sugar dissolves and the mixture is bubbling. Stop stirring and reduce the heat to low. (If using an electric range remove from the heat.)
In another mixing bowl beat the egg whites until foamy, add the cream of tartar, and beat until soft peaks form when the beater is raised. Gradually beat in the remaining 1/4 cup sugar until stiff peaks form when the beater is raised slowly.
Increase the heat and boil the syrup until the thermometer registers 248°F to 250°F (the firm ball stage). Immediately transfer the syrup to the glass measure to stop the cooking.
If using a hand held mixer beat the syrup into the whites in a steady stream. Don't allow the syrup to fall on the beaters or they will spin it onto the sides of the bowl. If using a stand mixer, pour a small amount of syrup over the whites with the mixer off. Immediately beat at high speed for 5 seconds. Stop the mixer and add a larger amount of syrup. Beat at high speed for 5 seconds. Continue with the remaining syrup. For the last addition, use a rubber scraper to remove the syrup clinging to the glass measure. Lower speed to medium and continue beating up to 2 minutes or until cool. If not completely cool, continue beating on lowest speed.
Beat in the butter at medium speed 1 tablespoon at a time. At first the mixture will seem thinner but will thicken beautifully by the time all the butter is added. If at any time the mixture looks slightly curdled, increase the speed slightly and beat until smooth before continuing to add more butter.
Lower the speed slightly and drizzle in the liquor. Place in an airtight bowl. Rebeat lightly from time to time to maintain silky texture. Buttercream becomes spongy on standing.
Will keep 10 days refrigerated, 8 months frozen. Allow to come to room temperature completely before rebeating to restore texture or it will break down irretrievably.
BUTTERCREAM (will hold well, even in warm weather & I use this all the time especially in warm weather)
2 lbs powdered sugar
12 oz can evaporated milk.Hold back a bit of the milk and add it at the end.
Blend the two above ingredients until smooth.
Add 1 1/2 lbs butter and 1/2 lb Crisco
Beat well until it is really creamy
Anyway then add 1/4 tsp almond and 1 tsp vanilla to taste. Beat completely smooth. Make sure there is enough icing in the bowl, or else air will be whipped in, instead of making it creamy. Reblend after it sits for awhile or overnight.
3 Tablespoons Wilton Meringue Powder
1 lb. (4 cups) icing sugar (about 1lb.)
6 Tablespoons warm water
Beat all ingredients until icing forms peaks (7-10 minutes at low speed with a heavy-duty mixer, 10-12 minutes at high speed with a hand-held mixer). Recipe makes 3 cups.
NOTE: Keep all utensils completely grease-free for proper icing consistency.
For stiffer icing, use 1 tablespoon less water.
When using large countertop mixer or for stiffer icing, use 1 tablespoon less water.
Thinned Royal Icing: To thin for pouring, add 1 teaspoon water per cup of royal icing. Use grease-free spoon or spatula to stir slowly. Add ½ teaspoon water at a time until you reach proper consistency.
A spritzer is excellent for this too as you can control the amount of water that gets added.
There is another version of this recipe that has cream of tartar in it, which helps it hold it's shape better. This is perfect to decorate Gingerbread Cookies & a little lemon juice substituted for water will make an excellent icing for Mince Pies.
6 oz (3/4 cup) of warm water
5 Tablespoons meringue powder
1 teaspoon cream of tartar
1 kilogram (2.25 lbs.) powdered icing sugar
In mixer bowl, pour in the warm water and the meringue powder. Mix it with a whisk by hand until it is frothy and thickened... about 30 seconds. Add the cream of tartar and mix for 30 seconds more. Pour in all the icing sugar at once and place the bowl on the mixer. Using the paddle attachment on the LOWEST speed, mix slowly for a full 10 minutes. Icing will get thick and creamy. Cover the bowl with a dampened tea-towel to prevent crusting and drying.
This is an excellent recipe to make flowers etc ahead of time. Then when you are ready with the cake, all you have to do is to pick up the flowers and place them on the cake, pipe in the leaves etc and you're done.
Mix 3 tabsp meringue powder & 1/3 cup room temp water. Beat this to a stiff peak.
Add 1/2 cup Crisco
5 1/2 cups sifted icing sugar
dash salt. 1 tsp vanilla extract
Beat all these together for 3 mins or until its light & fluffy.
Once flowers are made leave it uncovered to air-dry for at least 12 hrs......longer if needed.
While I was browsing the internet, I came across this recipe. I tried it and it was really good. so here it is for all of you to try. Pastry cream is perfect for filling Cream Puffs & the Bavarian Cream is good for filling cakes.
Pastry cream is an essential element in any good bakery. It is easy to make and uses up the yolks that may remain from all your buttercream making.
Milk can be used, but a creamier pastry cream is achieved with half and half or half milk and half heavy cream.
1 cup half and half
3 egg yolks
1/3 cup granulated sugar
2 Tablespoons corn starch
1 teaspoon pure vanilla extract
Whisk the egg yolks and sugar until light and fluffy. Add the corn starch and whisk together until smooth.
Heat the half and half until steam is rising from it. Pour a little of the hot half and half over the egg yolk mixture and whisk until smooth. You are now tempering the yolks. Pour the remaining half and half over the yolk mixture, whisk until completely blended, pour back into the saucepan and whisk over a moderate heat until the whole mixture thickens. Remove from heat and whisk in the vanilla. Pour into a shallow container and place plastic wrap directly onto the pastry cream to prevent a skin from forming on top. Chill thoroughly.
After your pastry cream chills completely, you can whip 1 1/2 cups heavy cream & 2 tabsp of icing sugar and fold the pastry cream into it. You now have a quick Bavarian cream that is wonderful in cake with fresh strawberry preserves or in the middle of wonderful eclairs or in tartlets.