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Peanut Butter Overload

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**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.

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Red Velvet Cake With Cream Cheese Frosting

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**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

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Pull Apart Princess Cupcakes

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*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

 

 

 

 

 

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Pink Party Petite Parfait

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

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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!

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Pink Party Swirl Cake

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**This recipe is not an original, but retrieved from http://www.garnishandglaze.com/2014/10/15/pink-velvet-swiss-roll/–made by Melissa from Garnish and Glaze!

Prep Time: 15 min

Cook Time: 15 min

Total Time: 30 min

Author: Garnish & Glaze
Serves: 12
INGREDIENTS
For the cake:
  • 4 eggs, room temperature
  • ¾ cup granulated sugar
  • 2 tablespoons oil
  • 2 tablespoons buttermilk
  • 1 teaspoon cider vinegar
  • 1 teaspoon vanilla
  • ⅛ teaspoon pink get food coloring
  • 1 cup all purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoons salt
For the filling:
  • 1 (8 ounce) package cream cheese, softned
  • 1½ cups cool whip, thawed
  • ¾ cup powdered sugar
  • ½ teaspoon vanilla
INSTRUCTIONS
  1. Preheat oven to 350 degrees F (set to 325 if using a very dark pan). Grease a 15x10x1 inch pan with cooking spray and then cover with parchment paper and then grease the parchment payer.
  2. Lay a tea towel on a flat work surface and sprinkle it with powdered sugar and set aside.
  3. In a medium mixing bowl, combine flour, baking powder, and salt. Set aside.
  4. In a large mixing bowl, beat eggs on high for 3 minutes until pale in color. Continue beating as you slowly add in the sugar. Add the oil, buttermilk, vinegar, vanilla, and food coloring and beat for 1 more minute. Add in the dry ingredients and mix until combined. Pour batter into pan and tilt to even out the batter.
  5. Bake for 12-15 minutes or until it springs back when touched.
  6. When done, immediately invert the cake onto the towel. Remove the parchment paper and then roll the cake in the towel starting at the short end. Set on a wire rack and allow it to cool completely.
  7. Beat cream cheese with powdered sugar and vanilla until smooth. Mix in cool whip until creamy. Refrigerate until cake has cooled completely and ready to fill.
  8. Unroll the cake and spread the filling evenly over the top. Roll the cake back up and place seam side down on a platter. Cover with plastic wrap and place in the fridge for at least and hour before serving. Dust with powdered sugar, slice, and serve.

Original Recipe from Taste of Home

 

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Pazazzy Purple Ombre Wedding Cake

Ingredients:
For the Vanilla Frosting:
  • 2 cups (450 grams, 4 sticks) unsalted butter, at room temperature
  • 5 cups (575 grams) confectioner’s sugar
  • 2 teaspoons vanilla extract
  • pinch of salt
  • 1-2 tablespoons heavy cream
  • Purple gel paste food coloring

Instructions

For the Frosting:

  • With an electric mixer, beat the butter on medium speed until it becomes pale and creamy (2-3 minutes).
  • Add the powdered sugar and salt and beat on low until combined. Turn up to medium and beat for an additional 2-3 minutes.
  • Add the vanilla extract and beat to combine..

Add the cream 1 tablespoon at a time until you reach the desired consistency.

To Assemble the Cake:
  1. Place the white layer of the cake on an 6-inch cake board. Place about 1/2 cup of the frosting on top, and spread evenly with a palette knife. Place the next layer on top of the first and repeat the process with the next 4 layers.
  2. Place a generous scoop of frosting on the top of the cake, and spread evenly across the top of the cake. Work your way around the sides until the entire cake is covered with a thin layer of frosting.
  3. Let the crumb coat set in the fridge for about 30 minutes.
  4. Once the crumb coat has set, spread a thicker layer of frosting on the top and sides of the crumb coat to create a smooth finish.
  5. Divide the leftover frosting into 3 bowls and tint each with food coloring.
  6. Place the frosting in 3 separate piping bags fitted with star tips to decorate the top of the cake.
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Baby Shower Stroller Kake!

wp-1455672700403.jpeg(picture taken by taste of home)

This fun, delicious recipe is found on http://www.tasteofhome.com/recipes/baby-buggy-cake. Great for baby showers when you don’t know the gender of the little bundle of joy yet:)

Prep Time: 1 hour Bake Time: 20 min

Ingredients:

1 cup butter, softened

1-1/4 cup sugar

2 eggs

1 teaspoon vanilla

2 cups all purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1 cup sour cream

Frosting

1/2 cup butter, softened

1/2 cup shortening

1 teaspoon vanilla

4 cups confectioners sugar

3 tablespoons milk

pink and blue gel food coloring

Directions

  1. Cake: In a bowl, cream the butter and sugar. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla.
  2. Combine the flour, baking powder and baking soda. Add to the creamed mixture alternately with the sour cream.
  3. Spread batter into two greased and floured 9-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing the cakes from pans to wire racks to cool completely.
  4. From one cake, cut out and remove one-fourth of the cake in one wedge, creating the buggy shape. Set wedge aside. Place buggy on covered board.
  5. From the rounded side of the reserved wedge, cut a 3-1/2-in.-long x 1-1/4-in.-wide slight curved shape for the handle. Set aside.
  6. From the second round cake, cut two 3-3/4-in. circles for the wheels. Position the cake handle and wheels next to the cake buggy on the covered board. Save cake scraps for another use.
  7. Frosting: In a large bowl, cream the butter, shortening and vanilla. Add the confectioner’s sugar and milk. Mix well. Place 1/3 cup of frosting in each of two bowls. Tint one pink and the other blue.
  8. Frost the cakes white.
  9. Cut a hole in the corner of a pastry or plastic bag. Insert the basket weave pastry tip and remaining white frosting. To begin the pattern on buggy’s bottom section, pipe one vertical line, then pipe several short horizontal lines that overlap the vertical line. Repeat this process, making the horizontal lines alternate and connect the vertical lines, until the entire bottom section has a basket weave pattern.
  10. Cut a hole in another bag. Insert star tip and pink frosting. Pipe a rope border around the handle, wheels and hood. Pipe two dividing lines on hood.
  11. Replace star tip with flower tip. Pipe three pink flowers in the center of buggy’s bottom section. Set aside remaining pink frosting.
  12. Cut a hole in remaining bag. Insert the star tip and blue frosting. Pipe a rope border around buggy’s bottom section.
  13. Replace star tip with flower tip. Pipe three blue flowers among the pink ones on the buggy.
  14. Replace flower tip with round tip. Pipe two blue spokes on each wheel and add the center on each pink flower.
  15. With pink frosting, pipe two more spokes and add the blue flower centers.