0

Peanut Butter Overload

dsc_6726

**Recipe Adapted from Nikki Gladd at http://www.seededatthetable.com/2009/01/25/chocolate-peanut-butter-cake/**

For the cake:

1/2 cup unsweetened cocoa powder

2 cups all purpose flour

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

2 sticks unsalted butter, room temp

1 1/2 cups sugar

2 large eggs

2 large egg yolks

1 tsp. vanilla extract

1 cup buttermilk

4 oz. bittersweet chocolate, melted and cooled

For decorating:
2 batches Peanut Butter Frosting
miniature peanut butter cups, halved and/or chopped

For the cake, center a rack in the oven and preheat the oven to 350°. Butter two 9×2” round cake pans, dust the insides with flour, tap out the excess and line the bottoms with rounds of parchment paper. Place the pans on a baking sheet.

In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt. Set aside.

In a stand mixer fitted with the paddle attachment, beat the butter on medium speed until soft and creamy. Add the sugar and beat for about 2 minutes, until thoroughly blended into the butter. Add the eggs and yolks one at a time, beating for one minute after each addition and scraping down the sides of the bowl as needed. Beat in the vanilla. Reduce the mixer speed to low and add the dry ingredients alternately with the buttermilk; add the dry ingredients in 3 additions and the buttermilk in 2 (beginning and ending with the dry ingredients). Mix each addition only until it is blended into the batter. Scrape down the bowl and add the melted chocolate, if using, folding it in with a spatula.Divide the batter between the prepared cake pans.

Bake for 26-30 minutes or until the cakes feel springy to the touch and start to pull away from the sides of the pans. Transfer to wire racks to cool for about 5 minutes, then run a knife around the sides of the cakes, unmold them and peel off the paper liners. Invert and cool to room temperature right side up.

To assemble the cake, place one cake layer on a cardboard circle. Spread peanut butter frosting on top of the cake layer. (If desired, sprinkle with chopped Reese’s cups.) Place the second cake layer on top of the frosting. Frost the top and outside of the cake with remaining peanut butter frosting. Decorate with halved and chopped Reese’s cups as desired.

0

Red Velvet Cake With Cream Cheese Frosting

ss1d26_red_velvet_cake.jpg.rend.sni12col.landscape

**Recipe retrieved from http://www.foodnetwork.com/recipes/southern-red-velvet-cake-recipe.html. Chef:Sara Moulton, recipe courtesy of Cakeman Raven

Ingredients
Vegetable oil for the pans
2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon fine salt
1 teaspoon cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, at room temperature
2 large eggs, at room temperature
2 tablespoons red food coloring (1 ounce)
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract
Cream Cheese Frosting, recipe follows
Crushed pecans, for garnish
Cream Cheese Frosting:
1 pound cream cheese, softened
4 cups sifted confectioners’ sugar
2 sticks unsalted butter (1 cup), softened
1 teaspoon vanilla extract

Read more at: http://www.foodnetwork.com/recipes/southern-red-velvet-cake-recipe.html?oc=linkback

Directions
Preheat the oven to 350 degrees F. Lightly oil and flour 3 (9 by 1 1/2-inch round) cake pans.

In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla.

Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.

Divide the cake batter evenly among the prepared cake pans. Place the pans in the oven evenly spaced apart. Bake, rotating the pans halfway through the cooking, until the cake pulls away from the side of the pans, and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes.

Remove the cakes from the oven and run a knife around the edges to loosen them from the sides of the pans. One at a time, invert the cakes onto a plate and then re-invert them onto a cooling rack, rounded-sides up. Let cool completely.

Frost the cake. Place 1 layer, rounded-side down, in the middle of a rotating cake stand. Using a palette knife or offset spatula spread some of the cream cheese frosting over the top of the cake. (Spread enough frosting to make a 1/4 to 1/2-inch layer.) Carefully set another layer on top, rounded-side down, and repeat. Top with the remaining layer and cover the entire cake with the remaining frosting. Sprinkle the top with the pecans.

In a standing mixer fitted with the paddle attachment, or with a hand-held electric mixer in a large bowl, mix the cream cheese, sugar, and butter on low speed until incorporated. Increase the speed to high, and mix until light and fluffy, about 5 minutes. (Occasionally turn the mixer off, and scrape the down the sides of the bowl with a rubber spatula.)

Reduce the speed of the mixer to low. Add the vanilla, raise the speed to high and mix briefly until fluffy (scrape down the bowl occasionally). Store in the refrigerator until somewhat stiff, before using. May be stored in the refrigerator for 3 days.

Yield: enough to frost a 3 layer (9-inch) cake

Chef: Sara Moulton

Recipe courtesy of Cakeman Raven, Cakeman Raven Confectionery, NYC

Read more at: http://www.foodnetwork.com/recipes/southern-red-velvet-cake-recipe.html?oc=linkback

0

Pull Apart Princess Cupcakes

dress-cupcake9

*Not my original recipe, this complete recipe and picture is found from http://wonderfuldiy.com/wonderful-diy-amazing-wedding-dress-cupcake/ *

Find complete tutorial here  (also found on wonerfuldiy.com): https://www.youtube.com/watch?v=f8OgeFnahPU#action=share

You will need: 27 cupcakes (chocolate or vanilla, your choice)-Large cake board-Plenty of frosting-Piping bag-Flowers,beads,tiara,any other decorations you wish to add

 

 

 

 

 

0

Pink Party Petite Parfait

Recipe source: http://www.withsprinklesontop.net/?p=1593

bf62cf3fc52aa29c332028bf17430494

Cake:
3-3/4 cups cake flour
3-3/4 teaspoons baking powder
1-1/2 teaspoons baking soda
1-1/2 teaspoons salt
6 eggs
2-1/4 cups sugar
4-1/2 teaspoons vanilla extract
1-1/2 cups vegetable oil
1-1/2 cups buttermilk

1. Preheat oven to 350*F.
2. In a medium bowl, add cake flour, baking powder, baking soda and salt.  Stir together with whisk, and set aside.
3. In the bowl of an electric mixer, add eggs and beat 10-20 seconds.  Add sugar and continue to beat on medium speed about 30 seconds.  Add vanilla and oil, beat.
4. Reduce mixer speed to low and slowly add about half of the flour mixture.  Add half of the milk, then the rest of the flour and the rest of the milk.  Beat until just combined.  Scrap down the side of the bowl.
5. The batter will be thin.  Divide the batter, as evenly as possible, into 5 smaller bowls. Dye the batter various shades of pink. I started with the darkest shade first and worked my way toward the lighter shades. I used AmeriColor gel colorings — and in addition to pink, I added a few drops of purple into the darkest batch of batter. There’s no way to do this step perfectly — just use your eye as a judge and make the best color gradient between the 5 bowls as you can.
6. Prepare cake pans by spraying with non-stick spray. I used 7″ pans. I would not advise using a pan bigger than 7″, though you could probably be OK with 8″ but your cake layers will be a bit more thin. I only own two 7″ pans, so I baked two cakes at a time and washed out the pans between each round of baking.
7. Bake the cakes for about 20-25 minutes, or until a tester comes out clean. Cool the cakes entirely before assembling.

Assembly and icing:
2 cups butter, softened
1/2 teaspoon of salt (only if using unsalted butter)
8 cups powdered sugar
2 teaspoons vanilla
2-3 Tablespoons heavy cream or milkCream the butter using an electric mixer fitted with a paddle attachment. Add the salt (if necessary) and mix. Gradually add the powdered sugar, a little at a time, mixing after each addition. Add vanilla and mix thoroughly. Add heavy cream or milk until you reach a spreadable consistency.

1. Using a large knife, level off each cake so that the top surfaces are flat. Assemble cake on a plate or stand, starting with the darkest layer on the bottom. Spread a thin layer of frosting between each layer. Once all of the layers are assembled, spread a crumb coat of icing over the entire cake. [the “crumb coat” is just a very thin, messy layer of frosting — just cover the cake up and you’ll make it look more pretty in a bit!]
2. Divide the remaining frosting into 5 batches and again, dye each batch a different shade of pink. I decorated my cake by using a small Wilton star tip. I piped little stars all over the entire cake. Feel free to be creative with how you decorate — there are so many pastry tips that would produce awesome results!