Category Archives: Cakey, cakey, cakey! Yippee

As many fab cake recipes and tips as I can find!

Cupcake | Cupcake Decorating for Valentine’s Day | Thoughtfully Simple

 

 

Valentine’s Day is the perfect time of year to brush off your dusty apron and get baking some cupcakes for your sweets! It’s all about the love and thought behind your baked works of art, so why not try something new? Your loved ones will love you just as much if your culinary creations are photo worthy– and I’ll bet they will still taste amazing! Here are some of my favorite Valentine cupcake decorating ideas. Get inspired!

 

 

What a simple touch….tie a ribbon around the base of your cupcake for some festive flair! This cupcake has no icing, instead it is dusted with powdered sugar.

 

 

This sweet cupcake design if simple enough for anyone, have your kiddos help you! Simple decorate your cupcakes with conversation hearts! For a yummy cupcake recipe visit Bakerella, she is the cupcake goddess behind this creation!

Again, a simple ribbon tied around the cupcake is such a simple touch. The roses on top of these cupcakes were made by rolling colored fondant. Check out Bakerella for the simple cupcake decorating steps and make them yourself!

I hope you feel inspired to whip up some sweets this valentines day! What do you plan on making for your loved ones?

via Cupcake | Cupcake Decorating for Valentine’s Day | Thoughtfully Simple.

Mari’s Cakes: Chocolate Buttercream

This icing goes perfectly with the Chocolate Cupcakes or Vanilla Cupcakes.

Ingredients:

¾ cups of powdered baking chocolate or 4 onz unsweetened chocolate melted

½ cup (1 stick) of butter (113 g)

½ cup of vegetable shortening (I use Crisco) (102 grams)

¼ teaspoon salt

¼ teaspoon vanilla (2.5ml)

4 cups of confectioners sugar (512 g)

¼ Cup (59 ml) of milk or cream (the choice is yours depending on your like)

Yields enough to lightly cover 24 Cupcakes.

Preparation:

1. Cream butter and vegetable shortening at Med-High speed until light and fluffy.

2. Add cocoa and 1 cup sugar (already sifted together) mix on low speed until incorporated.

3. Continue to add sugar alternately with the milk and vanilla and mix on low speed until incorporated then move to high speed. Beat to a spreading consistency.

4. Add more milk if needed until to desired consistency.

Variations to this Buttercream frosting:

* To dilute the consistency, add 2 tablespoons of syrup (dark corn syrup), chocolate milk or water, and beat. Continue the process until desired consistency.

* To thicken add 2 tablespoons of sifted confectioners’ sugar and mix. Continue the process until desired consistency.

* To make a Mocha Buttercream Frosting: instead of adding milk or cream, replace the same amount of liquid for strong brewedcoffee .

via Mari’s Cakes: Chocolate Buttercream.

Flourless chocolate cake (Scandinavian) – Recipe

Yield: 12 servings

Ingredients:

12 oz (340 g) semisweet chocolate (45-50 % cocoa)

5 tablespoons (1/3 cup) butter

5 tablespoons (1/3 cup) milk

5 tablespoons (1/3 cup) finely ground almonds

4/5 cup (180 g) sugar

1 teaspoon baking powder

4 eggs, separated

Flourless chocolate cake

Method

1. Preheat oven to 350 deg F (Gas mark 4 or 180 deg C).

2. Line a 9 in (23 cm) cake tin with grease proof or other non-stick paper and grease the tin.

3. Break the chocolate into small pieces and melt it with butter and milk over hot water.

4. Beat the egg yolks with half of the sugar.

5. Fold in the melted butter and chocolate mixture.

6. Fold inn ground almonds and baking powder.

7. Beat egg whites until frothy by using an electric mixer; gradually add the remaining sugar, beating until stiff peaks form.

8. Fold in the beaten egg whites.

9. Bake at 350 degrees for 40 minutes or until a wooden pick inserted in center comes out clean. Please note that cakes of this type will collapse and look like a pie (see the picture).

The Flourless Chocolate Cake may be served warm or cold with whipped cream. The cream may be dusted with cocoa powder before serving, and the cake may be dusted with powdered sugar.

Variations

1. You may add one teaspoon of ground cinnamon together with the almonds. This gives a more spicy flavor.

2. If you add ¼ teaspoon of almond extract the almond flavor will be enhanced.

via Flourless chocolate cake (Scandinavian) – Recipe.

via Flourless chocolate cake (Scandinavian) – Recipe.

Chocolate Fudge Cake Recipe | Food | Channel4.com

A stunning cake that is not only a chocolate sponge but is also sandwiched with chocolate and has yet more chocolate all over it! A chocaholic’s heavenly delight.

Choc fudge cake

Serves 10

Takes 1 hour 20 minutes to make, plus cooling

Ingredients

* 100g spreadable butter, plus extra for greasing

* 250ml milk

* 1 tbsp red wine vinegar

* 100g plain chocolate, melted

* 15g cocoa powder, sifted

* 300g self-raising flour, sifted

* 1 tsp bicarbonate of soda, sifted

* 225g golden caster sugar

* 2 eggs

* For the icing

* 225g plain chocolate, broken up

* 100g butter

* 142ml carton double cream

Nutritional Information

Per serving:

612kcals

36.2g fat (21.9g saturated)

7.3g protein

68.6g carbs

45.9g sugar

1.1g salt

Method: How to make chocolate fudge cake

1. Preheat the oven to 180C/fan160C/gas 4. Grease a 20cm round, deep cake tin and line with baking paper. Mix the milk and vinegar. Place all the other cake ingredients in a large mixing bowl. Pour in the milk mixture and beat with an electric hand whisk, until smooth. Spread into the cake tin and bake for 1 hour, until firm in the centre. Cool for 10 minutes, then turn out on a rack to cool completely.

2. Meanwhile, make the icing. Melt the chocolate and butter together in the microwave for 3 minutes on medium, stirring halfway through. Alternatively, melt the chocolate and butter in a bowl over a pan of just simmering water. Stir until smooth, then beat in the cream. Cool slightly.

3. Halve the cake through the middle. Spread a quarter of the icing on 1 half and sandwich together. Spread the rest over the top and sides.

The cake will keep for up to 3 days in an airtight box.

via Chocolate Fudge Cake Recipe | Food | Channel4.com.

Devils Food Cake from Joy the Baker

Devils Food Cake makes a three layer 8-inch round cake or a two layer 9-inch round cake or a one layer 9×13-inch sheet cake adapted from The Gourmet Cookbook

devils food cake

1 cup hot brewed coffee

3/4 cup unsweetened cocoa powder (not Dutch-process)

1/2 cup whole milk

1 teaspoon vanilla extract

2 cups all-purpose flour

1 1/4 teaspoons baking soda

1/2 teaspoon salt

2 sticks (1/2 pound) unsalted butter, softened

1 1/4 cups packed dark brown sugar

3/4 cups granulated sugar

4 eggs

Put racks in the upper and lower thirds of oven and preheat oven to 350 degrees F.

Butter cake pans and line bottom with rounds of parchment or wax paper. Butter paper and dust pans with flour, knocking out excess.

Whisk together boiling coffee and cocoa powder in a medium bowl until smooth, then whisk in milk and vanilla. Sift together flour, baking soda, and salt into another bowl.

Beat together butter and sugars in a large bowl with an electric mixer at medium sped until pale and fluffy. Add eggs one at a time, beating well after each addition.

Beat in flour and cocoa mixtures alternating in 3 batches, beginning and ending with the flour mixture (batter may look slightly curdled). Divide batter among pans and smooth tops.

Place two pans in middle of oven and one pan in bottom of oven. Do not put top pans directly over bottom pans. Stagger them in the oven so the heat circulates. If you’re baking with a 9×13-inch sheet pan, feel free to bake on the middle rack.

Bake, switching positions of pans half way through baking, until a wooden skewer inserted in enter of cakes comes out clean and layers begin to pull away from the sides of pan, 20- 25 minutes. 25-30 minutes for 9-inch rounds and 35-40 minutes for a 9×13-inch cake.

Cool layers in pans on racks for 10 minutes, then invert onto racks, remove paper and cool completely. I covered my 9×13-inch cake with plastic wrap while still in the pan, and put it in the freezer to rest until I had time to frost it the next day.

Raspberries

 

 

 

 

 

 

Once completely cool, put one layer right side up on a cake place and spread with about 1 cup of chocolate buttercream frosting. Top with fresh raspberries and add another layer of cake.

Add another cup of frosting, fresh raspberries and the final cake later.

 

Add raspberries

Top with buttercream and frost the top and sides of the cake. If using a 9×13-inch pan, trim the sides slightly, and measure out the long side into three 4-inch sections. Slice, creating three 4×9-inch layers. Frost! Notes: These cake layers came be made two days in advance and kept, well wrapped in plastic wrap at room temperature. It can also be frozen for up to a week. I kept the cake frozen while I trimmed and frosted it. I think it’s easier and less crumby.

 

The cake can be frosted one day ahead and kept refrigerated covered loosely in plastic wrap. Bring to room temperature before serving.

You will need chocolate icing (frosting) have a look at the next recipe for it – sooo yummy!

Nigellas Easy Victoria Sponge Recipe

I use this recipe for lots of different cakes! Yes you can do a Victoria sponge but you can also add different icing and add colours and cocoa if you want to change – just play around with it and you will see it so versatile and really delicious – and the best thing is that it is very easy to make!

 

 

 

 

Ingredients

275g each of self raising flour, castor sugar, butter (very, very soft)

5 eggs

2 tsps baking powder

2 tsp vanilla extract

2-3 tbsp milk

Preheat oven to 200*C

Add butter and sugar to mixer, cream.  Alternate a couple of spoonfuls of flour and 1 egg until all added. add baking powder.

Add vanilla extract and milk until consistency of a thick batter. It is very difficult to go wrong with this recipe – but just be aware it doesn’t rise that much, so don’t panic.

Pour into cake tin (silicone is best) and bake in oven @ 200*c for 15-20 mins. Then turn down oven to 180*c and bake for a further 35-45 mins. you will probably need to cover with foil near the end to stop the cake burning. the 1st time you make this in your be careful as we know how ovens differ! Keep an eye on it and reduce heat a little if you think it is too hot!

Leave to cool in cake tin for a while then turn out onto a wire rack. Leave until completely cool to ice however you choose.

You can do the traditional Victoria sponge (the way the WI would do it) with only jam in the middle and icing sugar sprinkled on top (as above). Or add jam and buttercream to the middle.

For chocolate cake you can add 2 tbsp cocoa powder mixed to a paste with 2 tbsp boiling water!

Add food colouring if you want to make a a girlie pink cake, cover with pink icing and top with dolly mixtures!

pink-cake-slice

One for the boys…

Add blue icing and decorate with monster or dinosaur shaped sweets! Or if you are feeling adventurous make 2 cakes and cut out the shape of their favourite character …

igglepiggle-cake

And if this is all to difficult cover with buttercream icing and add a cake topper! Easy! You can choose any character or even a photograph!

lola-cake-fixed

Original recipe from nigella lawson, How to be a domestic goddess! – this book is full of great recipes!

Rich Chocolate Cake Recipe

Ingredients

(serves 12) not if I get there 1st it won’t!

* 200g good-quality dark chocolate, chopped

* 200g butter, softened

* 1 cup dark brown sugar

* 1 teaspoon vanilla extract

* 3 eggs, at room temperature

* 1 1/2 cups self-raising flour

* 2 tablespoons cocoa powder

* 1/2 cup milk

* chocolate curls or shavings (optional), to serve (see note)

Chocolate icing

* 200g good-quality dark chocolate, chopped

* 1/2 cup thickened cream

Serves 12? - no chance - serves me I think!

Method

1. Preheat oven to 170°C. Grease and line base and side of a 6cm deep, 22cm (base) round cake pan.

2. Place chocolate in a heatproof, microwave-safe bowl. Microwave, uncovered, on MEDIUM (50%) for 1 to 2 minutes, stirring every minute with a metal spoon, until almost melted. Stir until smooth. Set aside for 10 minutes to cool.

3. Using an electric mixer, cream butter, sugar and vanilla until light and fluffy. Add eggs, 1 at a time, beating after each addition. Add melted chocolate. Beat until well combined. Sift flour and cocoa together. Fold half the flour mixture into butter mixture. Add half the milk. Stir gently to combine. Repeat with remaining flour mixture and milk. Spoon into prepared pan. Smooth surface. Bake for 50 to 60 minutes or until a skewer inserted into the centre comes out clean.

4. Stand cake in pan for 15 minutes. Turn out onto a wire rack to cool completely. Spread icing over top and side. Top with chocolate curls, if using. Serve.

5. To make chocolate icing: Combine chocolate and cream in a heatproof, microwave-safe bowl. Microwave, uncovered, on MEDIUM-HIGH (70%) for 1 to 2 minutes, stirring every minute with a metal spoon, until almost melted. Stir until smooth. Set aside for 30 minutes or until thick enough to spread.

Notes & tips

* To make chocolate curls, run a clean potato peeler down the side of a block of chocolate, allowing curls to fall onto a plate.

* Taste.com.au is the place for food & recipes! Check out our latest collections including starters recipes, main recipes, drink recipes, Spanish recipes and autumn recipes.

Source

Super Food Ideas – May 2006, Page 76

Recipe by Alison Roberts

via Rich Chocolate Cake Recipe – Taste.com.au.