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How to Make a Rainbow Cake {Rainbow on the Inside}- Free Cake Video

In this fun little cake video, I’m going to demonstrate how to make a rainbow cake. This rainbow pound cake is made in a bundt pan, and the technique is so easy!

I happen to love rainbow cakes and we’ve made so many over the years, but somehow I had never tried to make a rainbow bundt cake! I had no idea they were so simple– and with St. Patrick’s Day around the corner, rainbow cakes are in season. (Really, rainbow cakes are a year-round favorite..but St. Patrick’s Day gives us another reason to celebrate!)

 

How to Make a Rainbow Cake

 

 

 

How to Make a Rainbow Cake (In this case, a Rainbow Pound Cake!)

  • We used our go-to pound cake recipe from our Recipes section for this project, but I would imagine any batter that works well for bundt cakes would work! I did like the added thickness of the pound cake batter.

 

  • After making the pound cake batter, we divided the batter between 6 bowls. (Our pound cake recipe makes about 8 cups of batter.) Try to divide it up as evenly as you can.

 

  • Next, tint the batter in each bowl a different color of the rainbow. I used Americolor coloring gels but go with whatever your preferred coloring is.

 

  • **Helpful Hint about Violet- I used Americolor violet to tint my last bowl of batter but to give it a little extra purple color (it was a little too blue-grey) I added a touch of Deep pink. This gave me the shade of purple that I needed.

 

  • Starting with the red batter, I loaded a disposable piping bag and snipped the tip away, and then piped it into the bottom of the prepared bundt pan. I smoothed over it with a spoon, and followed with orange, piping directly onto the red batter and covering it completely. Smooth over gently with a spoon as needed and repeat for all of the colors.

 

  • Bake as usual. Allow the cake to cool in the pan on a cooling rack for about 10 minutes before flipping it out.

 

  • Once cool, I added a glaze, sprinkles, and a buttercream “cloud border”. So cute and fun!

 

  • Also, to represent the pot of gold at the end of the rainbow for St Patrick’s Day, I served the slices with a few gold wrapped chocolate coins. 

 

 

 

 

 

Rainbow Pound Cake Recipe and Free Tutorial!

 

We have more Rainbow Cakes to Share!

We’ve made lots of fun rainbow cakes over the years! Check out these fun rainbow cakes below!:

Rainbow Cake with Piped Buttercream Shells

Striped Rainbow Cake- Free Video Tutorial

Puffed Buttercream Rainbow Cake

Funfetti Cake from Scratch!

How to Make a Rainbow Buttercream (striped) Filling

Noah’s Ark Cake (member video tutorial) 

St. Patrick’s Day Cupcakes- Free Step by Step Blog Tutorial

Baileys Irish Cream Cake – No rainbows, but fun for St. Patrick’s Day! ;0)

 

Helpful Tips for Make a Rainbow Cake

Line your tinted batter up in order to be on the safe side! 

I like to use disposable piping bags to pipe my batter into the pan- but you can also carefully spoon it on and gently smooth it.

When adding a new layer of batter to the cake pan, it should completely cover the previous color of batter.

When mixing my Violet batter, I mixed a touch of Deep Pink into it to brighten it a little.

If you don’t want to make buttercream “clouds”, you can serve your slices with dollops of whipped cream for a very similar cloud-like look!

 

 

 

How to Make a Rainbow (on the inside) Cake!

 

Rainbow Pound Cake - So cute, easy, and delicious!

 

Thanks so much for stopping by! If you give this rainbow cake tutorial a try, please leave a comment or photo below! We would love to see!

 

Rainbow Pound Cake

Learn how to make a rainbow cake in this free cake video! We’re using our go-to pound cake recipe to demonstrate the rainbow technique! So fun (and delicious)!

Ingredients

For the Pound Cake

  • 3 sticks (339 g) unsalted butter, softened
  • 3 cups (600 g) sugar
  • 5 large eggs
  • 3 cups (375 g) all purpose flour, (not self-rising)
  • 1/2 teaspoon (2 g) baking powder
  • 1 cup (235 g) whole milk
  • 2 teaspoons (8 g) vanilla
  • 1 teaspoon (4 g) lemon extract (optional)
  • *Colors: We used Americolor Super Red, Orange, Lemon Yellow, Leaf Green, Sky Blue and Violet (with a touch of Deep Pink mixed into it to deepen the purple)
  • Optional: sprinkles on top (I also place chocolate gold coins on the plate for St. Patrick’s Day)

For the Sugar Glaze

  • 1 cup confectioner’s sugar, sifted
  • 1.5 Tablespoons milk (adjust as needed)
  • 1 teaspoon vanilla extract (use clear imitation vanilla if you need a true white glaze)

For the Buttercream Cloud Border (optional)

  • 1 sticks (113g) unsalted butter, slightly softened but cool to the touch and holding it’s shape
  • 3 cups(345g) powdered sugar (depending on desired consistency. More sugar=more crusting).
  • 1 tsp. vanilla (4 grams), use clear imitation vanilla if you like a whiter frosting
  • 2 Tablespoons (30g) whole milk or more if needed
  • 1/4 teaspoon salt (1.5g) to cut the sweetness (preferably fine grain or popcorn salt). Adjust to taste.

Instructions

For the Pound Cake

    Grease and flour a bundt pan.
    Lower the oven rack to the next to lowest position. Preheat oven to 350 degrees
    In a separate bowl whisk the flour and baking powder to combine, set aside for later.
    Cream the butter with the paddle attachment in your mixer, gradually add the sugar and beat until light and fluffy 3 to 5 minutes.
    Add the eggs one at a time blending after each to incorporate.
    Add the vanilla and lemon extract to the l cup of milk. Add the flour mixture alternately with the milk to the butter, sugar, egg mixture. Begin and end with the dry ingredients. I add the dry 3 times and milk twice.

Tinting the Batter

    Divide the pound cake batter (approximately 8 cups) into 6 bowls- each will be tinted a different color of the rainbow.

    I used Americolor coloring gels for this.

    Next, you will layer on your colors into the prepared (greased/floured) bundt pan. Some people spoon in the colors- I find it easier to pipe them into the bundt pan using disposable piping bags (with the tips snipped away).

    Start with the red batter, gently smooth over it, and follow with orange batter, covering the red completely. Repeat for each color.

    Bake on the lowest rack of your oven at 325 degrees (F). Start checking for doneness at the 50 minute mark but it often takes up to 1 hour, 10 minutes. If a toothpick comes out clean or with just a few crumbs attached, it is ready. If not, add a few minutes to baking time as needed.

For the Sugar Glaze

Combine all ingredients

Load into a piping bag with the tip snipped away (or use a spoon if you prefer) and drizzle over the cake. We added confetti sprinkles right after drizzling so that they would stick- the glaze sets up fairly quickly.

For the Buttercream (border)

Cream the (slightly softened) butter until smooth. Blend in the vanilla.

Add half of the powdered sugar and most of the milk. Beat at medium speed until the powdered sugar is incorporated.

Add remaining powdered sugar and milk and mix at medium speed another 3 to 4 minutes scraping the sides of the bowl occasionally. I slow down the mixer to very slow. (#2 on the Kitchenaid) for 1 to 2 minutes. This will help eliminate air pockets in the buttercream. The texture will become very smooth.

Yields about 2 cups of frosting.

*I filled my piping bag with the buttercream frosting and snipped the tip away to create puffs of buttercream for a cloud-like look all the way around the base of the cake.

More Cakes with Patterns Inside!

Check out our other cakes with fun patterns inside! These are so much fun to make, and so much fun for your unsuspecting guests too! 

Zebra Cake (free blog tutorial)

Leopard Print {on the inside} Cake (member tutorial)

Checkerboard Cake (free blog tutorial)

Rainbow Filling Cake (free blog tutorial)

 

 

 

My Cake School Online Cake Tutorials and Recipes

For more Free Cake Tutorials, don’t miss our Free Cake Tutorials section, which also includes our Free Cake Videos!

You can also find our full collection of the BEST Cake and Frosting recipes in our Recipes Section!  We are always adding new favorites.

Finally, if you are interested in learning even more about cake decorating, we would love to have you as a member of My Cake School! We’ve been creating cake video tutorials for our site for over ten years, and have a collection of hundreds of cake decorating videos for our members!

Our members have access to all of these videos for as long as their membership lasts. You can find all of the joining information here (give memberships are available too!): Joining Information for My Cake School

 

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Milk Chocolate Cake | My Cake School

This Milk Chocolate Cake with Milk Chocolate Buttercream and Milk Chocolate Ganache is moist, fluffy, and has a wonderfully light chocolate flavor!

 

 

We’ve made so many chocolate cake recipes over the years, and I love them all! However, this milk chocolate cake recipe is a nice change of pace for its milder, slightly sweeter chocolate flavor. We think that you are going to love this recipe! 

How to Make a Milk Chocolate Cake

You can find the full, printable cake recipe further down the post- but here is a quick rundown!

This milk chocolate cake is easy to make using the conventional (rather than reverse creaming) method of mixing for cake layers that are soft, fluffy, and moist. The milk chocolate flavor comes from the cup of milk chocolate chips that are melted along with the milk and stirred into the recipe.

 

  • Preheat the oven to 350 degrees. Grease and flour three 8×2 inch round cake pans. You could also make a two layer 9 inch cake with this recipe, but we like the additional layer of filling that a three layer 8 inch cake gives us!

 

  • In a medium size bowl, add milk chocolate chips and 1 1/3 cups milk.  The chips will melt very easily, just make sure not to overheat. It’s best heat heat is smallish increments as we explain in the recipe below. Let the melted chocolate cool slightly.

 

  • In a medium size bowl, combine the flour, baking soda and salt. Whisk at least 30 seconds to blend and then set aside.

 

  • In the bowl of your mixer, add the butter and mix until smooth.  Slowly add the sugar and mix on medium speed  4 to 5 minutes until the mixture has lightened in color and become fluffy. Add vanilla. Add the eggs one at a time, (mixing a few seconds in between as the yolk disappears).

 

  • Add the dry ingredients alternately with the liquid chocolate/milk mixture, beginning and ending with the dry ingredients, 3 additions of dry and 2 of wet ingredients.  Divide the batter between the three prepared 8 inch cake pans.

 

 

  • Bake at 350 degrees for 22 to 24 minutes, cakes are done when a toothpick inserted into the center comes out clean or with just a few crumbs attached.  

 

 

 

How to Make Milk Chocolate Ganache

With just two ingredients- chocolate and cream- ganache is one of the easiest and most delicious recipes to make! We love to use ganache to create dramatic drips for our cakes but also for the added boost of chocolate flavor.

Depending on the type of chocolate that you are working with, and the effect that you are going for (frosting vs. drips, etc.), the proportion of chocolate to cream will change.

For our milk chocolate drip today, I used a 2:1 ratio of chocolate to cream (by weight). This gave us a great consistency for using as a drip, and we also used the milk chocolate ganache to glaze our milk chocolate cake layers for extra milk chocolate flavor!

 

 

How to Make Milk Chocolate Buttercream

Our milk chocolate buttercream for this recipe is perfectly creamy, has a wonderful consistency for piping, and has a mild milk chocolate flavor. We didn’t want to use our usual go-to chocolate buttercream recipe as it would be a little too rich and overpowering for our milk chocolate cake layers.

This frosting could be considered an American Buttercream as it is basically a simple combination of butter, powdered sugar, liquid (usually milk), and flavorings. However, for this recipe, our milk is combined with melted milk chocolate chips, resulting in deliciously light chocolate flavor!

 

 

How to Assemble the Milk Chocolate Cake

When it’s time to assemble the cake, place the first milk chocolate layer on the cake base on or pedestal.

I piped a dam of buttercream about 1/4 inch from the edge of the cake before filling in with a thin layer of milk chocolate ganache. Then, I spread a layer of milk chocolate frosting on top of that and topped with the second cake layer. Repeat these steps for the second layer, and top with the final layer of cake.

I like to fill in the gaps in between the cake layers using a piping bag of buttercream with the tip snipped away. Then, frost the cake as usual. Since I’m using a ganache drip, I wanted my frosting to be as smooth as possible. Drips against a textured frosting are more unpredictable ;0)

 

 

 

 How to Apply the Milk Chocolate Drip to the cake

I like to apply my ganache drips to chilled cakes as it slows the drip down a little. After preparing the drip, it will cool and achieve a good dripping consistency. This is something that you can test by taking a small spoonful and drip the ganache along the inside of the bowl.  

Load the milk chocolate ganache into a disposable piping bag and snip the very end away. (You can do a little practice run on the inside of the bowl if you want to have a better idea of what the drip will look like, the consistency, etc.). If your ganache has become too thick, just microwave it for a few seconds and give it a stir.

If the ganache is way too thin, just let it cool a little longer.

To apply the drip to the chilled cake, gently squeeze the piping bag filled with ganache as you rotate the cake. A turntable will make rotating the cake even easier.  This whole process goes quickly as the ganache flows very easily from the piping bag.  If you’d like to see the process, you can find it here: Ganache Drip Video

After apply the drip around the edge of the cake, spread the top of the cake with additional milk chocolate ganache. I wanted to add a little more piping on top of the cake with milk chocolate buttercream and so I chilled the cake for a few minutes to allow it to set up.

Finally, using a piping tip 104, I piped a ring of ruffles just inside of the top edge of the cake. I followed that with another ring of slightly overlapping ruffles and finally finished off the look with a ring of buttercream shells (piped with a tip 21). 

I really like the two-toned look of the light colored milk chocolate frosting against the darker shade of milk chocolate ganache.

Decorate the cake cake however you like- you could use milk chocolate bars, chocolate sails or shards- the options are endless. Have fun with it!

 

 

More of our Favorite Chocolate Cake Recipes!

We’ve made so many chocolate cake recipes over the years! We’re so glad to finally have a Milk Chocolate Cake to add to the collection. If you are looking for more chocolate cakes with a mild flavor, check out our German Chocolate Cake and our Chocolate Italian Cream Cake recipes- yum!

For more decadent chocolate cakes, check out the list below! Of course, if milk chocolate is your favorite, you can substitute milk chocolate cake layers for any of these recipes!!  Enjoy!

Chocolate Sour Cream Cake- a scratch cake recipe

Chocolate Cake from Scratch

Devil’s Food Cake with Raspberry Filling

Almond Joy Cake

Black Forest Cake

Baileys Irish Cream Cake

This is just a few of our popular chocolate cake recipes! You can find the full roundup of our favorites here: The Best Chocolate Cake Recipes!

 

The BEST Chocolate Cake Recipes- A Roundup of our Favorites!

 

We hope that you enjoy the recipe! Make sure to leave a comment or photo below if you give it a try, we would love to know what you think!

Milk Chocolate Cake

 

 

Milk Chocolate Cake

If you’re looking for a moist, delicious cake with a light chocolate flavor, this Milk Chocolate Recipe is for you! We have fallen in love with this cake recipe!

Ingredients

For the Milk Chocolate Cake

  • 1 cup (173g) milk chocolate chips
  • 1 1/3 cup (314g) milk
  • 2 1/2 (285g) cups cake flour – if you do not have cake flour see Note below for substitution
  • 1 teaspoon (5g) baking soda
  • 1/2 teaspoon (3g) salt
  • 1 1/2 sticks (170g) unsalted butter, slightly softened – do not let it become too soft. To soften more quickly cut into slices onto waxed paper. If it becomes too soft, refrigerate 5 minutes
  • 1 1/2 cups ( 300g) sugar
  • 2 large eggs – warm cold eggs by putting in a bowl of hot (not boiling) water for 5 minutes
  • 2 teaspoons (8g) vanilla

For the Milk Chocolate Ganache

  • 6 oz Milk Chocolate Chips (about 1 cup)- We used Ghirardelli
  • 3 oz Heavy Cream

For the Milk Chocolate Buttercream Frosting

  • 3 sticks (339g) unsalted butter, softened (do not soften in the microwave)
  • 8 ounces (227g) milk chocolate chips
  • 5 cups (575g) powdered sugar
  • 1 teaspoon (4g) vanilla extract
  • 4 tablespoons (42 g) milk or cream
  • 1/2 teaspoon (3g) salt – optional to cut the sweetness

Instructions

For the Milk Chocolate Cake Layers

  1. Preheat the oven to 350 degrees. Grease and flour three 8×2 inch round cake pans, you could
    also use two 9×2 inch pans
  2. In a medium size bowl, add milk chocolate chips and 1 1/3 cups milk.  Microwave for 20 seconds letting it sit a minute or two, stir.  Microwave another 10 seconds letting it set a minute to soften further, stir.  Microwave another 5 to 10 seconds. The chocolate chips should look softened but still hold their shape. Stir or whisk until completely melted, it will take a minute or so of stirring. 
  3. Let the chocolate cool down slightly before using. 
  4. In a medium size bowl, add the flour, baking soda and salt. Whisk at least 30 seconds to blend and then set aside.
  5. In the bowl of your mixer, add the butter and mix until smooth.  Slowly add the sugar and mix on medium speed  4 to 5 minutes until the mixture has lightened in color and become fluffy. Add vanilla.
  6. Add the eggs one at a time, mixing until the yellow of the yolk disappears.
  7. Add the dry ingredients alternately with the liquid chocolate/milk mixture, beginning and ending with the dry ingredients, 3 additions of dry and 2 of wet ingredients.  
  8. Bake at 350 degrees for 22 to 24 minutes, cakes are done when a toothpick inserted into the center comes out clean or with just a few crumbs attached.  

For the Milk Chocolate Ganache

  1. Place your milk chocolate into a microwave safe bowl.
  2. Pour heavy cream over the chocolate and place in the microwave for 30 seconds.
  3. Remove and stir. Microwave for 15 seconds more and stir. Repeat if necessary. When the chocolate has melted almost completely with just a few small soft pieces remaining, allow it to sit for a few minutes. The remaining pieces should melt away.
  4. The ganache will thicken as it cools. Cool for about 15 minutes or until you can pipe drips along the inside of your bowl and get the look that you are going for. (If the ganache is too warm, the drips will run all the way down. If they only drip part of the way down the bowl, it is ready. Some of this comes down to personal preference.)
  5. I glazed the cake layers with a thin layer of milk chocolate ganache, and then reserved the rest for the chocolate drip decoration around the sides. For this, I loaded my ganache into a disposable piping bag and snipped the tip away (start with a small hole, you can always make it larger).

Milk Chocolate Buttercream

  1. Pour the milk chocolate chips for the frosting into a microwave safe bowl and add 4 Tablespoons milk or cream.
  2. Microwave for 15 seconds let sit for a minute or two, stir and microwave again 15 seconds letting it sit a minute to soften further, stir. Be careful not to over heat the chocolate. The chocolate will continue to melt as it is stirred. Let the chocolate cool down before using.
  3. Beat the butter until softened and smooth, add the powdered sugar 1 cup at a time. Add the milk chocolate and milk mixture. Add vanilla. Add another Tablespoon milk if needed. Beat on medium speed for 3 to 4 minutes and it will become smooth and creamy.
  4. Makes about 6 cups of frosting, enough to frost an 8 or 9 inch cake.

Assembly of the Milk Chocolate Cake

  1. Place the first milk chocolate cake layer on the cake board or pedestal. I piped a dam of buttercream about 1/4 inch from the edge of the cake layer before spreading the top of the cake layer with a thin layer of ganache. Then follow with a layer of milk chocolate buttercream. Repeat steps for the next cake layer, and top it off with the final cake layer.
  2. Frost as usual with milk chocolate buttercream. *If you happen to use the “hot knife” method of smoothing your buttercream, the heat may cause streaks and color variation. If you do not want this, simply smooth with a room temperature spatula/bench scraper instead).
  3. I like to chill the cake in the freezer for about 10 minutes to firm up the frosting a little before applying the ganache drip. To apply the ganache drip, load the milk chocolate ganache into a disposable piping bag with a small bit of the tip snipped away. Apply the drip to the top edge of the cake while rotating the cake (a turntable is helpful for this step). Spread more ganache on top of the cake.
  4. Decorate however you like– I chilled my ganache drip cake to set it up for a few minutes before applying buttercream piping in a circular pattern on top of the cake (using a ruffle/petal tip 104 & star tip 21 for shells).

Notes

Substitution for Cake Flour: Using all purpose flour (plain in UK) to make cake flour – or each 

cup of flour in a recipe, remove 2 Tablespoons of flour and replace with 2 Tablespoons cornstarch

(cornflour in UK).  This recipe has 2 1/2 cups flour so measure out 2 1/2 cups All Purpose Flour, 

remove 5 Tablespoons and replace with 5 Tablespoons cornstarch. Whisk to blend. 

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Milk Chocolate Cake Recipe

 

 

 

My Cake School Cake Tutorials, Free Cake Recipes, and More!

Don’t miss our full collection of FAVORITE cake and frosting recipes in our Recipes Section!

If you are interested in learning about cake decorating, we have tons of cake decorating video tutorials which can find categorized by theme in our Free Cake Tutorials Section. You can also find our Free Cake Videos there also!

If you’d like to learn even more about cake decorating, you should consider becoming a member of My Cake School! Our members have access to ever cake decorating video tutorial that we’ve made over the last 10+ years– hundreds of cake decorating videos for all sorts of occasions! We’d love to have you! You can see all of the cake videos that we offer to our members by scrolling through this Cake Video section! 

Thanks so much for stopping by, come back again soon!  

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Peanut Butter Cake {A Doctored Cake Mix Recipe}

Today I’m sharing the BEST Peanut Butter Cake, and it all starts with a cake mix! This ultra moist peanut butter layer cake is so easy to make.

It consists of three fluffy peanut butter cake layers filled and frosted with creamy Peanut Butter Cream Cheese Frosting, plus Reese’s Cups and a decadent chocolate drip.

 

Peanut Butter Cake- A Cake Mix Recipe

 

 

I just love the combination of peanut butter and chocolate, but unlike our chocolate cake with peanut butter frosting, today’s recipe puts the Peanut Butter flavor front and center! Anyone who loves peanut butter is going to fall in love with this cake, and nobody would ever guess that it starts with a cake mix.

 

How to Make Peanut Butter Cake (from a Cake Mix)

Don’t miss our full, printable Peanut Butter Cake recipe below, but here is a quick rundown of our steps!

  • We started with a Duncan Hines yellow cake mix. Normally, one box would only yield two 8 inch cake layers- but with our special additions of flour, sugar, and peanut butter, there is plenty of batter for a nice sized three layer cake!

 

  • Start off by combining the dry ingredients until well blended in the bowl of your mixer. In another bowl, combine the peanut butter, eggs, vanilla, oil, and water.

 

  • While using your mixer, add the wet ingredients to the dry ingredients, starting on low speed and then increasing to medium speed- mix for one minute, scrape down the bowl, and mix for another minute on medium speed.

 

  • This recipe makes about 6 cups of batter. I was afraid that 6 cups wouldn’t be enough to give me three fluffy peanut butter cake layers but they rose beautifully- hooray! 

 

Peanut Butter Cake Recipe- Cake Mix

 

 

 

For the Peanut Butter Cream Cheese Frosting

Although we have a completely addictive and delicious Peanut Butter Buttercream Frosting recipe, I’ve wanted to experiment with a Peanut Butter Cream Cheese Frosting recipe for a while now. Today was the day!

I LOVE this super easy peanut butter cream cheese frosting recipe and it tastes amazing–not too sweet, pipes great, and I was able to get a really smooth finish around the sides of the cake with a hot bench scraper.

Like many of our cream cheese frostings, this recipe is a combination of butter, cream cheese, and powdered sugar- and in today’s case,1 1/4 cups of creamy peanut butter. (yum!)

 

Peanut Butter Cream Cheese Frosting

 

 

Does the Kind of Peanut Butter in the Cake or Frosting Recipe Matter?

**We have only used creamy peanut butter brands like JIF or Peter Pan in our peanut butter cake and frosting recipes. While we haven’t experimented with “all natural” brands in our cake recipes, we have tried using them in our frostings and the texture wasn’t nearly as smooth.

We recommend the full-fat creamy versions of peanut butter for best results. 

 

Easy Ganache Drip

We use ganache drips all the time – it’s a great way to add a little drama to your cakes, not to mention a delicious boost of chocolate flavor! I wanted to introduce a little bit of chocolate into our peanut butter cake recipe without making it overpowering- and a ganache drip is a great way to do that! (We also added a few Reese’s Cups to the filling and on top)!

For today’s ganache drip, I measured out equal parts (by weight) of semi-sweet chocolate chips and heavy cream. I combined them in a microwave safe bowl and heated in small increments (30 seconds, then 15, then more if needed). I stirred each time after heating to get a feel for how many more seconds were needed. Stop heating the chocolate once there are just a few remaining softened chips as they will continue to melt as they sit a few minutes. Give it one final stir and the contents of the bowl should combine, bringing the once light cream mixture to a rich and smooth ganache.

Allow the ganache to cool for several minutes until the chocolate reaches a good consistency for drips. If it is too warm, it will be too runny and the drips will be very long and a little too transparent. You can test it by spooning a little ganache along the top inside edge of your bowl. This will give you a good idea of how your drips will behave.

Once ready, load your ganache into a disposable piping bag and snip a small opening from the tip. I applied my drip around the top edge of the *chilled* cake, and then piped spirals on top. I often will spread ganache over the entire top of the cake for a different, more chocolate covered look. It’s up to you! 

If you’d like to watch me create ganache and apply a drip to a cake, check out our Easy Ganache Drip Video Tutorial

 

Easy two-ingredient Ganache Drip recipe by MyCakeSchool.com. So delicious!

 

 

Assembling the Peanut Butter Cake

I started by placing the first peanut butter cake layer onto the pedestal. I then spread it with peanut butter cream cheese frosting and sprinkled it with chopped Reese’s Cups. Adding peanut butter cups is optional but I really liked having the little bits of chocolate and peanut butter in the filling!

Peanut Butter Cake Recipe- Doctored Cake Mix

 

Add the second layer and repeat, topping with the third peanut butter cake layer. Frost the cake with peanut butter cream cheese frosting. I crumb coated the cake, chilled it in the freezer for about 10-15 minutes, and then went back in with a final coat. 

 

Delicious Peanut Butter Cake with Ganache Drip and Peanut Butter Cream Cheese Frosting

 

 

You can chill the cake the refrigerator until the ganache is ready, or you can pop it in the freezer for 10 minutes just before it’s time.

Chilling the cake helps to slow down the drips and I just prefer working with chilled cakes in general. I added my ganache drips and spirals as mentioned above, and then added mini Reese’s Cups (halved) around the top edge. (I set them slightly back so that there would be no worries of them sliding down the cake!). 

I love how this cake turned out! We hope that you enjoy it too!

 

Delicious Peanut Butter Cake (A Doctored Cake Mix Recipe)

 

 

 

Looking for More Cake Mix Recipes? Make sure to Check these out!

 

 

 

 

 

 

 

Delicious Peanut Butter Cake with Peanut Butter Cream Cheese Frosting

 

 

Scratch Peanut Butter Cake Recipe

If you’re in the mood for a Scratch Peanut Butter Layer Cake, we have a great one in our Recipes Section! You can simply substitute scratch cake layers for the doctored peanut butter cake layers in this recipe. Enjoy!! 

 

Delicious Peanut Butter Cake with Peanut Butter Cream Cheese Frosting

This moist peanut butter cake starts with a cake mix! I love how easy it is to make, but even more, I love the wonderful peanut butter flavor!

Ingredients

For the Cake

  • 1 box Yellow Cake Mix (We used Duncan Hines, Classic Yellow)
  • 1 cup Creamy Peanut Butter- We used Jif brand, full-fat (255g)
  • 1 1/2 cups water (360g)
  • 2 teaspoons vanilla (8g)
  • 1 Tablespoon canola oil (8g)
  • 3 whole eggs
  • 1 cup granulated sugar (200g)
  • 1 cup All Purpose Flour (121g)

For the Peanut Butter Cream Cheese Frosting

  • 2 sticks unsalted butter (1 cup or 226g)
  • 2 packages Cream Cheese (8 oz packages- total weight for both- 452g)
  • 6 cups powdered sugar (690g)
  • 1/2 teaspoon vanilla (2g)
  • 1/2 teaspoon salt (3g)
  • 1 1/4 cup Creamy Peanut Butter(319g)

For the Ganache Drip

  • 5 oz. (141g) Chocolate (Semi-sweet or Dark) We used Ghirardelli chips
  • 5 oz. (141g) Heavy Cream

Instructions

For the Peanut Butter Cake Layers

Preheat the oven to 325 degrees.

Grease and flour three 8×2 round cake pans. (I also line my pans with parchment or wax paper.)

In the bowl of your mixer, combine dry ingredients and whisk at least 30 seconds to blend.

In another bowl, combine peanut butter, water, eggs, oil & vanilla. Add the wet ingredients to the dry and mix on medium speed for 2 minutes. Stop after 1 minute to scrape the sides and bottom of bowl then continue to mix for the second minute.

Pour into prepared pans and bake at 325 degrees….check at 23 minutes to see if middle of cake springs back when touched, a toothpick inserted in the center of the cake come out clean or with just a few crumbs attached, and the cake will be slightly pulled away from the pan.

We bake at 325 degrees (rather than 350) to decrease the height of the dome on the cakes.

Makes about 6 cups of batter.

For the Peanut Butter Cream Cheese Frosting

Cut the butter into slices and add to the bowl of your mixer. Mix on low to medium speed until the butter is softened and smooth. Add in the peanut butter and mix until blended.

Cut the cold cream cheese into pieces and add to the butter and peanut butter mixture, beating at low to medium speed until incorporated. If you are using a hand mixer you may need to soften the cream cheese a bit more.

Add the vanilla. Gradually add the powdered sugar beating on low speed until blended.

Increase mixing speed to medium and mix until fluffy. Don’t over beat or it will become too soft. If it becomes too soft, just refrigerate a short while to firm it up a bit.

This frosting will pipe best if used while still slightly chilled. You can make it in advance, refrigerate and when ready to use let it soften slightly (do not microwave) and remix.

For the Ganache Drip

**Since we did not use the ganache in between the cake layers, and only partially on top, we prepared less ganache than we often do. For this reason, we also reduced the heating time. Adjust as needed, using equal parts chocolate to heavy cream.

Place your chocolate into a microwave safe bowl.

Pour heavy cream over the chocolate and place in the microwave for 30 seconds.

Remove and stir. Microwave for 15 seconds more and stir. Repeat if necessary. When the chocolate has melted almost completely with just a few small soft pieces remaining, allow it to sit for a few minutes. The remaining pieces should melt away.

The ganache will cool as it thickens. Cool for about 15-20 minutes or until you can pipe drips along the inside of your bowl and get the look that you are going for. (If the ganache is too warm, the drips will run all the way down. If they only drip part of the way down the bowl, it is ready. Some of this comes down to personal preference.)

I loaded my ganache into a disposable piping bag and snipped the tip away (start with a small hole, you can always make it larger).

Assembling the Cake

Place first cake layer on pedestal or cake base. Spread with Peanut Butter Cream Cheese Frosting. Sprinkle peanut butter pieces over the top of the filling. Add second layer and repeat. Add third cake layer and frost as usual.

For a smooth finish, I crumb coated by cake, chilled in the freezer for about 10-15 minutes to firm it up, then added second coat of frosting and smoothed over it with a heated metal bench scraper. This cream cheese frosting smooths very easily- this is an optional step.

I chilled my cake in the refrigerator as I prepared my ganache. I applied the drip around the top edge of the cake (using a piping bag with the tip snipped away), and then filled in over the top of the cake with spiral designs.

I halved several mini peanut butter cups and applied them to the top of the cake (slightly set back from the edge). If they are too warm and hard to work with, you can chill them before halving.

 

 

 

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Thanks so much for stopping by! Don’t miss our full collection of favorite cake and frosting recipes in our Recipes Section

If you are interested in learning how to decorate cakes, our Free Tutorials section including our Free Cake Video section is a great place to start!

If you’d like to learn even more about cake decorating, we’ve made hundreds of cake decorating video tutorials for our members over the past 10+ years! We have cake decorating videos for all sorts of themes and occasions, and for all skill levels of cake decorating. We would love to have you as a member! You can find all of the joining information here: Joining Information for MyCakeSchool.com- Learn Cake Decorating Online!

 

 

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You Hold the Key to My Heart- Lock & Key Cake Tutorial

Today’s “You Hold the Key to My Heart” cake theme is perfect for Valentine’s Day and anniversaries! In this short cake video, we’ll show you how to create a beautiful heart-themed lock and key cake! 

While we created this as a double barrel cake design, our fondant lock and key decorations could be used on cakes of any size, including sheet cakes! 

We hope that you enjoy the video!

You Hold the Key to My Heart- Free Cake Video Tutorial

 

 

 

How to Make a Lock and Key Cake (You Hold the Key to My Heart- Valentine’s Day Cake)

**Make sure to check out the full, printable “How-To” Card at the bottom of this post! Here is a quick rundown of how we made it!

(We decorated a four layer, 6 inch, double barrel cake for this cake tutorial. The cake is frosted in our Fluffy Vanilla Buttercream recipe-use your favorite frosting of choice!.)

What is a Double Barrel Cake?

Since the focus of our video is the fondant lock and key, I wanted to include a brief description of a double barrel cake, since we are decorating a double barrel cake in the video. A double barrel cake is an extra tall cake with a cake cardboard halfway up and supports beneath that middle board. In our case, we used four 6 inch cake layers. After filling the first two cake layers, I inserted four bubble tea straw supports cut to the height of the first two cake layers, and then added a cake cardboard on top of that. Then I added the next two cake layers, adding filling in between. Then frost as usual.

For the Fondant Lock and Key Decorations

For the Fondant Key 

To make the key, we cut out a heart of fondant (with tylose powder kneaded into it). Gum paste would work well for this also. It should be thick enough that a cookie or lollipop stick can be pushed into the lower back of the heart.  I also used a small heart cutter to cut a hole from the center of the heart.

Using yellow fondant (with tylose powder kneaded into it) or gum paste, cut out a strip and fold it over the bottom of the cookie stick. This will eventually form the teeth of the key.

Use an xacto knife or small sharp knife to cut notches out of the yellow fondant. We also added a yellow ball of fondant to the end of the cookie stick, and small strand of fondant just under the heart. After it has firmed up a bit, you can add a thinly rolled piece of red fondant to the back of the heart (attach with tylose glue or piping gel) to seal in the cookie stick.

Allow to dry for several hours or overnight.

 

For the Fondant Lock

For the lock, cut out a large heart of red fondant (with tylose kneaded into it) or gum paste. I rolled it fairly thin- maybe 1/8 inch- so that it would not be too heavy. 

Using a large piping tip- 2D or 1M for example, I cut a hole in the center of the heart that would be smaller than the small yellow heart that we will layer on later.

Cut out a yellow heart from thinly rolled fondant (with tylose) or gum paste. Allow to set up for several minutes before cutting out a “lock” shape. I did this with a piping tip 12 for the round circle and then used an xacto knife to cut the rest of the shape. As an optional step, I also made small little round impressions with a small paintbrush handle around the edges of the heart. 

Layer the yellow heart onto the red heart (over the hole that you cut out earlier)

Use a bead former/mold to create strings of fondant beads with your yellow fondant (with tylose kneaded into it) or gum paste. Attach with tylose glue or your edible glue of choice. 

What is Tylose Glue?: For tylose glue, I just sprinkle tylose into a small dish and add a few drops of warm water, mixing until it dissolves into a clear, gel-like food safe glue. If you don’t have tylose glue, piping gel works also but I find tylose glue to be a little stronger.

Allow the lock and key to dry for several hours or overnight.  

 

You Hold the Key to My Heart

 

 

Looking for More Valentine’s Day Cakes? 

We’ve made tons of Valentine’s Day cake tutorials over the years! If you’d like to scroll through the full list, don’t miss our roundup of our Favorite Valentine’s Day Cake Tutorials!

This collection of Valentine’s Day cakes involves more free cake tutorials as well as some ideas from our member section also. Enjoy scrolling through!

 

Favorite Valentine's Day Cakes

 

Looking for Valentine’s Day Cake Recipes?

If you need an excuse to head to the kitchen and do a little cake baking, Valentine’s Day is a great one! There are so many delicious cakes that will make your Valentine’s Day feel more special.

Check out our collection of Favorite Valentine’s Day Recipes, including Black Forest Cake, Chocolate Covered Strawberry Cake, Cherry Cakes, decadent Chocolate Cakes, Pink Champagne Cake and so many more!!

 

Sharing our Favorite cake and frosting recipes for Valentine's Day!

 

 

You Hold the Key to My Heart- Lock & Key Cake Tutorial {Free Video}

Learn how to make a beautiful “You Hold the Key to My Heart” cake design with a fondant lock and key in this free cake video tutorial! This cake would be perfect for Valentine’s Day and anniversaries!

Materials

  • Use your cake of choice- We used a four 6 inch cake layers with a cake board on the bottom as well as halfway up with supports beneath. This is a double barrel (tall) cake.
  • Fondant (with tylose powder kneaded into it) or Gum paste
  • Coloring Gel: Super Red, Lemon Yellow
  • Cookie stick or lollipop stick for Key handle. (Cookie sticks are a little thicker)
  • Heart Cookie Cutters- Our large heart was 4 inches wide, the smaller heart for key & lock was 2 inches. I also used a very small heart cutter for center of the key.
  • Bead Former/Mold- Optional.
  • Cake Comb- Optional. I combed my frosting with a tall comb (from Evil Cake Genius)
  • Gold Luster Dust- We used Rolkem Super Gold
  • Vodka (Combined a small amount with luster dust to create paint. You can substitute with lemon extract also.)
  • Edible Glue of choice (piping gel, tylose glue…)
  • Piping Tips: we used a 104 petal tip for the ruffles on top, and a Tip 4 for the bead border at the base.
  • Tylose Powder (we kneaded tylose into our red & yellow fondant and also mixed the powder with a little warm water to create a glue).

Instructions

For the Key

To make the key, we cut out a heart of fondant (with tylose powder kneaded into it). Gum paste would work well for this also. It should be thick enough that a cookie or lollipop stick can be pushed into the lower back of the heart.  I also used a small heart cutter to cut a hole from the center of the heart.

Using yellow fondant (with tylose powder kneaded into it) or gum paste, cut out a strip and fold it over the bottom of the cookie stick. This will eventually form the teeth of the key.

Use an xacto knife or small sharp knife to cut notches out of the yellow fondant. We also added a yellow ball of fondant to the end of the cookie stick, and small strand of fondant just under the heart. After it has firmed up a bit, you can add a thinly rolled piece of red fondant to the back of the heart (attach with tylose glue or piping gel) to seal in the cookie stick.

Allow to dry for several hours or overnight.

For the Fondant Lock

For the lock, cut out a large heart of red fondant (with tylose kneaded into it) or gum paste. I rolled it fairly thin- maybe 1/8 inch- so that it would not be too heavy. 

Using a large piping tip- 2D or 1M for example, I cut a hole in the center of the heart that would be smaller than the small yellow heart that we will layer on later.

Cut out a yellow heart from thinly rolled fondant (with tylose) or gum paste. Allow to set up for several minutes before cutting out a “lock” shape. I did this with a piping tip 12 for the round circle and then used an xacto knife to cut the rest of the shape. As an optional step, I also made small little round impressions with a small paintbrush handle around the edges of the heart. 

Layer the yellow heart onto the red heart (over the hole that you cut out earlier)

Use a bead former/mold to create strings of fondant beads with your yellow fondant (with tylose kneaded into it) or gum paste. Attach with tylose glue or your edible glue of choice. 

Allow to dry for several hours or overnight.

For the Cake

We frosted our cake in fluffy vanilla buttercream using a metal cake comb. Chill the cake in the freezer for about 10-15 minutes before attaching the lock to the cake. Firming up the frosting will protect it just in case you have to move the decoration around a little during placement.

Attach the heart lock to the cake by spreading a little buttercream onto the back.

Attach the key to the cake with a little buttercream also.

I added a bead border using a small round tip 4.

I decorated the top of the cake with ruffles using a tip 104.

 

 

 

 

 

 

 

 

 

 

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Butter Pecan Cake Recipe | My Cake School

Today we’re sharing a delicious Butter Pecan Cake recipe that is soft, moist, and sure to become a favorite! The buttered pecan pieces add a bit of crunch in every bite, and wonderful pecan flavor!

 

Butter Pecan Cake Recipe

 

 

We’ve paired this Butter Pecan Cake with a luscious whipped cream cheese filling and frosting, which is so light and creamy! This combination of flavors reminds me of an Italian Cream Cake, minus the coconut ;0) – 

 

How to Make Butter Pecan Cake

*You can find the full, printable cake recipe further down within this post! Here are a few highlights…

You can’t have a delicious butter pecan cake without pecans- so that is the first step of our recipe!

 

 

HOW TO MAKE BUTTERED PECANS

Set oven to 350 degrees. Put 3 Tablespoons butter on baking sheet.  Once melted (it happens quickly) add 2 1/2 cups chopped pecans and toss to coat. 

Spread out the chopped pecans and bake 6 to 8 minutes. Stir, and keep an eye on them- they roast quickly! Baking the pecans really brings out the flavor, and butter adds a nice richness too!

 

Making the batter for the Butter Pecan Cake

This recipe uses the traditional (rather than reverse creaming) method of mixing, giving us nice and fluffy cake layers. The buttermilk in the recipe softens the gluten, for a more tender cake.

This butter pecan cake recipe makes 7 1/2 cups of batter, enough to make three 8 inch cake layers. I love three layer cakes for the additional layer of filling that it gives. us!

 

In a medium size bowl, add the flour, baking powder, baking soda and salt.  Use a whisk to blend, set aside.

 

In another bowl or 4 cup measuring cup add the buttermilk, oil and vanilla, set aside.

 

In the bowl for you mixer, mix the butter until til smooth.  Gradually add the sugar and mix at medium speed for 3 to 5 minutes until it is lightened in color and fluffy.

 

Add the eggs one at a time, mixing until the yellow of the yolk disappears.

 

Add the flour mixture and the buttermilk mixture alternately, beginning and ending with flour mixture ( 3 additions of dry ingredients and 2 of wet).  Mix until combined and smooth, do not mix above medium speed or mix too long.

 

Fold in the chopped pecans

 

Bake at 350 degrees for 22 to 25 minutes or until a toothpick inserted into the center comes out clean or with just a few crumbs attached.  Let cakes cool 5 to 10 minutes then turn out.

 

Butter Pecan Cake Recipe

 

 

Assembling the Butter Pecan Cake

  1. Place first cake layer on your cake base or pedestal.
  2. Spread with a layer of whipped cream cheese filling, staying about 1/4 inch from edge fo the cake. Sprinkle on some of the remaining chopped buttered pecans- I pushed them into the frosting with my spatula.
  3. Add second cake layer and repeat.
  4. Top with the third cake layer and frost the cake with the whipped cream cheese frosting.

 

Butter Pecan Cake Recipe

 

 

 

Butter Pecan Cake Recipe

 

A note About Working with Whipped Cream Cheese Frosting

Whipped Cream Cheese Frosting has a much lighter texture and consistency than regular cream cheese frosting or buttercream.

In fact, it behaves more like whipped cream. It is difficult to get the flawless smooth finish that you may be used to with regular cream cheese frostings and buttercreams.

Little air pockets are more common and make a smooth finish more difficult. So, if this is the look that you need for your cake design, you can use traditional cream cheese frosting instead! 

I often use textured buttercream frosting techniques no matter what kind of frosting I am working with and so the whipped consistency is fine with me! (The textured look is more forgiving of tiny air holes, etc.)

Decorating the Butter Pecan Cake

  • To texture the frosting on the butter pecan cake, I placed the freshly frosted cake on a turntable and spun the cake while lightly applying a small offset spatula to create a ridged effect around the sides. 

 

  • I piped french tip (869) stars of the whipped cream cheese frosting for a quick top border and filled in with more buttered pecans. I also added a stacked shell border using a star tip 21 around the base of the cake.

 

  • This cake would also work great with traditional cream cheese frosting if your cake design calls for a smoother finish.

 

Butter Pecan Cake Recipe

 

More Cake Recipes with Pecans

If you love cakes with pecans, we’ve made many over the years! Don’t miss these other tried and true favorites- You can also find many. more pecan-filled cakes in our Recipes section!

 

 

 

 

 

 

 

 

Butter Pecan Cake Recipe

This Butter Pecan Cake has so much flavor! We love these light, fluffy cake layers with whipped cream cheese frosting!

Ingredients

Buttered Pecans for the Cake (Make in advance if possible- some will be used in the cake, some will be used in filling and on top.)

  • 2 1/2 cups (285 g) whole pecans, chopped — roast then chop, I did a rough chop
  • 3 Tablespoons (14g) butter, melted

For the Butter Pecan Cake

  • 1 1/2 sticks (170g) unsalted butter
  • 2 cups (400g) sugar
  • 4 large eggs
  • 3 cups (342g) cake flour (See Note below for substitution)
  • 2 1/2 teaspoons (12g) baking powder
  • 1/2 teaspoon (3g) baking soda
  • 1/2 teaspoon (3g) salt
  • 1 1/4 cups (296g) buttermilk (See Note below for substitution)
  • 1/4 cup (54g) vegetable oil ( I use canola oil)
  • 1 Tablespoon (12g) vanilla extract
  • 1 1/2 cups (285g) of the chopped buttered pecans

For the Whipped Cream Cheese Frosting

  • Two 8 ounce (423g total weight) packages cream cheese, softened. It must bee full fat, not reduced fat or cream cheese in a tub, those are too soft.
  • 2 cups (230g) powdered sugar, sift then measure
  • 2 teaspoons (8g) vanilla extract
  • 3 cups (696g heavy whipping cream
  • *Some of the prepared buttered pecans will be sprinkled/spread into the frosting used for the filling.

Instructions

Preparing the Buttered Pecans

Set oven to 350 degrees. Put 3 Tablespoons butter on baking sheet.  When melted, (melts quickly) add 2 1/2 cups pecans and toss to coat.  Spread out  pecans and bake 6 to 8 minutes, Stir, they roast quickly. Cool and chop

For the Butter Pecan Cake

Preheat the oven to 350 degrees, grease and flour three 8×2 inch round cake pans. 

In a medium size bowl, add the flour, baking powder, baking soda and salt.  Use a whisk to blend, set aside.

In another bowl or 4 cup measuring cup add the buttermilk, oil and vanilla, set aside.

In the bowl for you mixer, mix the butter until til smooth.  Gradually add the sugar and mix at medium speed for 3 to 5 minutes (a bit longer if using a hand mixer) until it is lightened in color and fluffy.

Add the eggs one at a time, mixing until the yellow of the yolk disappears.

Add the flour mixture and the buttermilk mixture alternately, beginning and ending with flour mixture ( 3 additions of dry

ingredients and 2 of wet).  Mix until combined and smooth, do not mix above medium speed or mix too long.

Fold in the chopped pecans

Bake at 350 degrees for 22 to 25 minutes or until a toothpick inserted into the center comes out clean or with just a few crumbs attached.  Let cakes cool 5 to 10 minutes then turn out.

For the Whipped Cream Cheese Frosting

Freeze your mixing bowl and beaters 15 minutes before whipping the cream (30 minutes if chilling in the refrigerator. 

Use the whisk attachment for a stand mixer, beaters on your hand mixer.  Beat the cream until stiff peaks form.  This can happen very quickly so don’t walk away from the mixer.  You are at the stiff peak stage when you lift the beater and the cream stands straight up forming a peak. Keep in the refrigerator while completing the next step.  

In another bowl combine the cream cheese, powdered sugar and vanilla.  Beat until very smooth.  Fold this into the whipped cream. Cover and refrigerate.  If you are piping this frosting and it becomes too soft, just refrigerate the filled piping bag for a short while.  

Assembly of Cake

Place first cake layer on your cake base or pedestal.

Spread with a layer of whipped cream cheese filling, staying about 1/4 inch from edge fo the cake. Sprinkle on some of the remaining chopped buttered pecans- I pushed them into the frosting with my spatula. (You should have a cup of remaining butter pecans to divide between the filling and topping)

Add second cake layer and repeat.

Top with the third cake layer and frost the cake with the whipped cream cheese frosting.

**Whipped Cream Cheese Frosting has a much lighter texture and consistency than regular cream cheese frosting or buttercream. It is more difficult to get a completely smooth finish to the frosting which is why I added texture to mine by pressing my small offset spatula into the sides of the frosted cake as I rotated it on the turntable.

I piped french tip (869) stars of the whipped cream cheese frosting for a quick top border and filled in with more buttered pecans. I also added a stacked shell border using a star tip 21 around the base of the cake.

This cake would also work great with traditional cream cheese frosting if your cake design calls for a smoother finish.

Notes

Makes 7 1/2 cups batter

Substitution  for cake flour:  For this recipe, measure out 3 cups all purpose flour (plain in the UK).  Remove 6 Tablespoons (48g) flour and replace with 6 Tablespoons (48g) cornstarch (corn flour in the UK). Whisk to blend.

Substitution for buttermilk:  Put 1 Tablespoon plus 1 teaspoon (14g) vinegar into measuring cup fill to 1 1/4 cup mark (310g) . Stir and  let sit for 5 minutes before using.

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Butter Pecan Cake Recipe

 

 

 

MY CAKE SCHOOL ONLINE CAKE TUTORIALS, CAKE RECIPES, AND MORE!

Thanks for stopping by! We hope that you enjoy this Butter Pecan Cake recipe and if you give it a try, we’d love for you to leave a comment or photo below! 

Make sure to scroll through our full collection of favorite cakes and frostings in our Recipes Section.  Whether you like to bake from scratch or from a doctored cake mix, we have lots of favorite cake recipes to share!

If you are interested in learning more about cake decorating, we have lots of creative cake decorating tutorials in our Free Tutorials Section, which also includes a Free Video Tutorials Section.

For access to our entire collection of hundreds of cake decorating video tutorials, you should consider becoming a member of My Cake School! We would love to have you! You can find the details here: Joining Information for MyCakeSchool.com

 

 

 

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Chocolate Chip Cake (A Cake Mix Recipe)

This easy Chocolate Chip Cake is super moist and flavorful, and the best part is that it all starts with a cake mix!

Chocolate Chip Cake Recipe- Doctored Cake Mix Recipe

 

 

If you’re looking for a tried and true Chocolate Chip Cake mix recipe, this is the one that you need- it is soft, moist, has wonderful flavor with a hint of brown sugar, and bakes up nice and high with three 8 inch chocolate chip cake layers.

Doctoring up the Yellow Cake Mix

Cake mixes are very moist and extremely forgiving all on their own. However, I do find that adding ingredients to the mix can elevate a basic cake mix to a whole new level! Think of cake mix as just another ingredient in the recipe. It provides a great base, but there are a hundred different directions that you can take from there. 

Today’s cake, which is inspired in part by the White Almond Sour Cream Cake (doctored cake mix) in our Recipes Section also contains flour and sour cream, sugar, and flavorings.

Using Sour Cream in Cake Mix

Thanks to the fat content of sour cream, it gives cakes a richer flavor and adds additional moisture. Using sour cream in cake mix also creates a thicker batter which is great for recipes like todays chocolate chip cake because we want the mini chocolate chips to stay suspended as the cake layers bake!

Using Brown Sugar instead of White Sugar in the Recipe

We substituted a cup of brown sugar in place of the cup of white sugar that many of our doctored cake mix recipes call for a couple of reasons. The hint of brown sugar in this cake recipe matches up with the combination of flavors that we love so much in a chocolate chip cookie.

As an added bonus, brown sugar adds additional moisture to cakes thanks to the molasses in the sugar. In some cases, you may need to reduce the amount of liquid to make up for the addition of brown sugar, but for today’s cake, I had no issues with doing a straight substitution. 

 

Using Cake Flour in a Doctored Cake Mix Recipe

Many of our doctored cake mix recipes call for an additional cup of flour to extend the recipe, resulting in more batter and a “baked-from-scratch” feel. I often use All Purpose flour for this step but for today’s chocolate chip cake mix recipe, we decided to change things up and go with cake flour.

Cake flour is used in many of our scratch recipes. This low protein flour is a nice addition to cake recipes because less gluten is formed during the mixing process. The result is a softer cake with a finer crumb. Many bakers use cake flour in their cake mixes as well for this reason!

If you do not have cake flour, use All Purpose flour. It will still be fabulous.  

 

use mini chocolate chips to reduce chance of sinking

Have you ever tried to make a blueberry cake or chocolate chip cake only to find that after baking the entire recipe, all of the blueberries or chocolate chips have fallen to the bottom of the cake layers? Ugh! Still delicious– but not quite the look we’re going for.

Tossing them in a bit of flour before adding to the batter doesn’t make a noticeable difference either- we’ve tried!

So, the answer is to use these add-ins in a batter that is a little bit thicker, but also to make the add-ins as lightweight as possible for best results. This is why we recommend using mini chocolate chips in this recipe. 

 

How to Make a Chocolate Chip Cake

This easy Chocolate Chip Cake Mix Cake recipe is based on a Duncan Hines Yellow Cake Mix. Use whatever brand you like!  

You can find the full, printable recipe below but here is a quick rundown of our steps:

 

  • In the bowl of your mixer, combine the sifted cake mix with the brown sugar, cake flour, and other dry ingredients for 30 seconds to blend.

 

  • In another bowl, combine sour cream, water, eggs, & flavorings. Add the wet ingredients to the dry and mix on medium speed for 2 minutes. Stop after 1 minute to scrape the sides and bottom of bowl then continue to beat for the second minute.

 

  • Fold in the mini chocolate chips. (I like to use mini chocolate chips for my chocolate chip cake recipes because they chips are less likely to sink to the bottom as the layers bake.)

 

  • Pour the batter into prepared pans and bake at 325 degrees….check at around 25-30 minutes- Cakes are done if the middle of cake springs back when touched, a toothpick inserted in the center of the cake comes out clean or with just a few crumbs attached.

 

Makes about 7 cups of batter, enough to make three 8 inch cake layers! 

 

Chocolate Chip Cake Mix Recipe

 

 

Scratch Chocolate Chip Cake

We hope that you enjoy this Chocolate Chip Cake Mix recipe! If you’re looking for a scratch version of Chocolate Chip Cake, we have a great one in our Recipes section. You can find it here: Homemade Chocolate Chip Cake Recipe

 

Delicious Chocolate Chip Cake Recipe from Scratch! Moist, delicious, and flavorful cake recipe by MyCakeSchool.com.

Scratch Chocolate Chip Cake from our Recipes Section

 

 

Decorating our easy Chocolate Chip Cake

After filling the chocolate chip cake layers with chocolate buttercream, I added a thin crumb coat of the chocolate frosting followed by the final coat. 

Decorate however you like but I decided to go with a combed look today! After combing the cake (while rotating the chocolate chip cake on my turntable), I swirled my frosting on top using an offset spatula and added a bottom and top border with a star tip 21. 

As a final touch, I added a few small chocolate chip cookies! I broke a little off of the bottom of each cookie so that they would sit a little better on top.

Originally, I thought that I would use the rest of the cookies as part of the border-  but then decided to keep things simple with just a few on top. (This design change also meant more cookies for me to eat later!) ;0)

 

Chocolate Chip Cake Mix Recipe-

 

 

Looking for more Cake Mix Cake Recipes? 

Cake mix recipes are so convenient and forgiving, not to mention delicious. We love to doctor up simple cake mixes and the options are endless! The additional ingredients added change the flavor, texture, and give the cakes a more homemade feel. We hope that you enjoy these other favorites!

 

 

 

 

 

 

 

 

 

Chocolate Chip Cake Mix Recipe

Easy and delicious Chocolate Chip Cake from a Cake Mix! We LOVE this moist and flavorful recipe!

Ingredients

  • 1 box yellow cake mix, sifted (We use Duncan Hines)
  • 1 cup (121g) cake flour
  • 1 cup (200g) light brown sugar
  • 1/2 teaspoon (3g) salt
  • 1 cup (242g) sour cream or plain yogurt (greek yogurt is fine also)
  • 1 Tablespoon (8g) Canola Oil
  • 1 cup (240g) water
  • 3 whole eggs
  • 2 teaspoons (8g) vanilla
  • 1 cup (170g) mini chocolate chips- adjust amount to your liking

For the Chocolate Buttercream

  • 3 sticks (339g) unsalted butter, softened (do not soften butter in the microwave)
  • 8 cups powdered sugar (icing sugar in UK) (920g) more if needed. ** For cupcakes, I like to use 7c. (805g) for a softer frosting
  • 1 cup (82g) unsweeteded cocoa (not Dutch processed, measure then sift
  • 3/4 (180g) milk plus 2 Tablespoons or more if needed to reach the spreading consistency you like
  • 2 teaspoons vanilla (12 grams)
  • 1 teaspoon salt (6g) we like the finer grain of plain popcorn salt, to cut the sweetness

Instructions

Preheat the oven to 325 degrees.

Grease and flour three 8×2 round cake pans.

In the bowl of your mixer, combine dry ingredients and whisk at least 30 seconds to blend.

In another bowl, combine sour cream, water, eggs, & flavorings. Add the wet ingredients to the dry and mix on medium speed for 2 minutes. Stop after 1 minute to scrape the sides and bottom of bowl then continue to beat for the second minute.

Fold in the mini chocolate chips.

Pour into prepared pans and bake at 325 degrees….check at around 25 minutes- Cakes are done if middle of cake springs back when touched, a toothpick inserted in the center of the cake comes out clean or with just a few crumbs attached.

Makes about 7 cups of batter.

!For the Chocolate Buttercream

Add butter and mix on low to medium speed until smooth. Add vanilla and blend into the butter. Add powdered sugar, salt, and cocoa powder.

Add most of the milk. Begin mixing at low speed so you won’t have a cloud of powdered sugar in your kitchen.

Continue to mix adding remaining milk as needed. It may take 5 to 6 minutes to reach the smoothness and consistency you like. It will take longer if using a hand mixer. As you mix the frosting will become very smooth. You can add additional milk (1 Tablespoon at a time) if the frosting is too thick or additional powdered sugar if too soft.

This is my favorite chocolate frosting! Recipe can easily be doubled or halved.

This recipe makes approximately 7 cups of frosting.

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Chocolate Chip Cake Mix Recipe

 

MY CAKE SCHOOL ONLINE CAKE TUTORIALS, CAKE RECIPES, AND MORE!

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Don’t miss our full collection of favorites cakes and frostings in our Recipes Section.  Whether you like to bake from scratch or from a doctored cake mix, we have so many recipes to share with you!

If you are interested in learning more about cake decorating, we have lots of fun and informative cake decorating tutorials to share in our Free Tutorials Section, which also includes a Free Video Tutorials Section.

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Lots of Love Cake- A Free Cake Tutorial

In this free cake video tutorial, we’re going to show you how to create a cute and easy love-themed cake with melted candy coating!

This “Lots of Love” cake design is perfect for Valentine’s Day and anniversary celebrations! Sometimes the simplest cake designs are my favorite.

We created a similar Valentine’s Day cake design in our blog years ago as a step by step photo tutorial. We thought it would be fun to recreate the design as a video tutorial- only this time we’ve added a really big and bold “LOVE” plaque to the front! I love this cake even more than the first- and it is surprisingly simple to create!

 

 

Lots of Love Cake- Tutorial

 

How to Make a Love-Themed Cake with Candy Coating

For this cake design, we decorated an 8 inch tier frosted with our Fluffy Vanilla Buttercream frosting. Use whatever size cake you like- this design would also be very cute on top of a sheet cake!

To create the chocolate candy coating decorations, we lined a cookie sheet with wax paper. We slid the “Love” template beneath the wax paper on a cookie sheet and traced over the template using melted red candy coating.

We then piped lots of solid hearts, open hearts, and two-toned red and white hearts across the wax paper lined cookie sheet.

The decorations will set up at room temperature but you can also speed-set them in just a few minutes by placing them in the refrigerator or freezer for a few minutes.

After frosting the cake and texturing the buttercream with my small tapered offset spatula, I applied the candy coating decorations (using buttercream as my glue for the “Love” plaque). 

 

Lots of Love- Free Cake Video for Valentine's Day and Anniversaries!

 

Tips on Working with Candy Coating

Candy coating is one of my favorite mediums to work with! I love the dimension that candy coating designs can add to a cake, and unlike stand-up fondant or gum paste decorations, they can be made, chilled, and applied in minutes.

Melting the Candy Coating

We melt our candy coating in the microwave. Be careful not to overheat! We warm ours in the microwave in smallish increments (30 seconds or less), and once the candy melts or candy coating appear mostly melted, we give them a gentle stir and usually any remaining pieces melt away. (If not, heat just a few more seconds).

Tinting the Candy Coating

For today’s project we used Sweet Tooth Brand Pre-Colored Red Candy Coating (as well as for our White Coating). I’ve never used this brand before but loved how easily the coating melted. (Some brands melt much more easily than others) ;0) – I found them at Michael’s.

If you do not have pre-colored candy melts, you can also tint your melted white candy coating (such as Candiquik) using oil-based candy coloring. (Do not use regular coloring gel as it often causes the coating to thicken or seize).  

Chilling the Candy Coating Pieces

I always chill my candy coating pieces just before applying them to my cakes. I simply place the tray/cookie sheet with the piped candy coating designs into the freezer for about 5 minutes or just until the pieces have firmed up. You can also do this in the refrigerator.

Chilling the chocolate designs makes them much less fragile.

The Thicker the Candy Coating Decorations, the better

You can see that the “Love” plaque in this video is nice and thick. I like the chunky look, but also, it makes the piece less fragile! So along with chilling your candy coating pieces, it is a good idea when possible to make them a little thicker.

How to Create a Smooth/Flat Candy Coating Design

In the video I mentioned that my “Love” plaque has a textured surface from all of the piping. I like this raised and textured look, but if you prefer a smoother finish, you can achieve this as well. With many candy coating designs, you can simply pipe, chill, and use the reverse side which will be very smooth.

However, with letters, simply flipping over the “Love” plaque to reveal the smooth side won’t work because the writing will be backwards! The easiest fix for this is to outline my template in marker and flip it over before placing it beneath the wax paper so that the reverse image is visible for tracing. 

 

Candy Coating too Soft? Too Thick?

If your candy coating is super runny and it is flowing from the piping bag way too fast, you can let it rest for a minute or two and try again. It is likely a little too warm.

If your candy coating has been left out for too long and becomes too thick, you can reheat it in small increments in the microwave until it is fluid again.

It’s a good idea to melt your colored candy melts as you need them so that you don’t have a bowl of melted candy coating sitting around too long and cooling off. However if you happen to have a warming tray, heating pad, or other product to keep the bowls/piping bags of coating warm, that will make your candy coating projects even simpler!

 

Looking for More Favorite Valentine’s Day Cake Designs?

We’ve made tons of cake designs and recipes that would be perfect for Valentine’s Day and anniversaries! Don’t miss our roundup of favorites! Sharing the Best Cake and Recipe Ideas for Valentine’s Day

 

Favorite Valentine's Day Cakes

 

 

 

 

 

Lots of Love- Free Cake Video for Valentine's Day and Anniversaries!

Learn how to create this CUTE and festive love-themed cake with candy coating decorations in our free cake video tutorial! We love this cake for Valentine’s Day and anniversaries! You can use these techniques for all sorts of candy coating designs also!

Materials

  • We frosted an 8 inch cake tier for this tier but the design would work on cakes of any size- you can adjust the template as needed!
  • Candy Coating- We used 195 g (about a cup) Red Pre-colored Candy Coating (We used Sweet Tooth Fairy Brand) and about 100g White coating (about 2/3 cup)
  • Disposable Piping Bags
  • Template (linked above)
  • Cake Base or Pedestal of Choice
  • Cake Cardboard cut down to size of cake if you will be moving it from a turntable to the pedestal (as we did)

Instructions

  1. Frost the cake however you like- we textured our frosted cake using a small tapered offset spatula.
  2. Place “Love” template on a cookie sheet beneath a sheet of wax paper.
  3. Melt red candy coating (careful not to overheat). Spoon into a disposable piping bag and snip the tip away. Pipe the melted candy melts onto the wax paper, following the template beneath. Pipe additional red and white hearts in varying sizes and designs.
  4. When it’s time to decorate the cake, chill the tray of decorations briefly to firm up the designs- maybe 5 minutes or so in the freezer…or a few minutes more in the refrigerator.
  5. Peel away/lift off the “Love” plaque and attach to the cake with a bit of buttercream. This plaque is heavy enough that the bottom should rest on the pedestal for added support.
  6. Lightly push the other chilled hearts into the top of the cake.

Notes

If you are not working with pre-colored candy coating, you can tint white candy coating using candy coloring gels. Candy colors are oil-based. Regular coloring gels will cause the melted chocolate to thicken or seize.

 

My Cake School- Online Cake Tutorials, Recipes, and More!

Thanks so much for stopping by! If you make our Lots of Love Cake, we would love for you to share a photo in the comments below!

For more Free Cake Tutorials, don’t miss our Free Cake Tutorials Section (including our Free Cake Videos) as well as our full collection of Favorite Cake and Frosting Recipes

For even more cake decorating tutorials, you should consider becoming a member of My Cake School!

Our members have full online access to hundreds of cake video tutorials (every tutorial that we’ve ever made) for as long as the membership lasts! Find all of the details on our yearly memberships here: Joining Information for MyCakeSchool.com

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Elvis Presley Cake | My Cake School

Have you ever tried Elvis Presley Cake? Legend has it that Elvis Presley’s favorite cake was an ultra moist and flavorful pineapple and pecan cake that Elvis’ grandmother used to make for him at his request whenever he came to visit.

 

Others say that this cake, now commonly known as Elvis Presley Cake, was made for Elvis by Mary Jenkins Langston, his beloved long-time cook at Graceland who also perfected the fried peanut butter and banana sandwiches that he loved so much ;0)

Whichever backstory you believe, it is safe to say that this popular Pineapple Pecan Cake with cream cheese frosting is fit for a King, and we are so glad to have our own version to share with you!

As Mom was researching different cakes to try out yesterday, Elvis Presley cake caught her eye (we do love pineapple cakes, and Elvis for that matter!) ;0) – But when she read that TODAY was his birthday, we knew that this would have to be this week’s recipe. What are the odds? Happy Birthday Elvis!

 

 

 

How to Make Elvis Presley Cake

This recipe has been bouncing around for a while, and there are several variations. Most consist of yellow cake, crushed pineapple filling/topping, cream cheese frosting, and crushed pecans. 

Many versions of Elvis Presley Cake are prepared as “poke cakes” using a single layer sheet cake, topped with crushed pineapple, cream cheese frosting and crushed pecans. 

We decided to change things up a little and make our version as a layer cake instead, so that we could sneak in additional cream cheese frosting and pineapple. We think that Elvis would most definitely approve! 

 

  • First, prepare your favorite yellow cake, whether cake mix or scratch. (We are using a doctored yellow cake mix for today’s recipe.)

 

  • Prepare the cooked crushed pineapple filling by heating the crushed pineapple, sugar, and corn starch over medium heat until thickened. We LOVE this pineapple filling and have also used it in our Piña Colada Cake- it has the best pineapple flavor!

 

  • Prepare the cream cheese frosting. 

 

Assembling the Elvis Presley Cake

Depending on the recipe that you use, you may divide your batter between two or three cake layers (or more if you are feeling fancy!) We prepared a two layer cake.

Place the first layer on the pedestal. Spread with cream cheese frosting.

Pipe a dam and add a layer of the pineapple filling. (I kept my layer of pineapple fairly thin but enough to get a nice pineapple flavor!)

 

 

Top with the second layer of cake, and add additional pineapple filling on top. Frost the sides of the cake with cream cheese frosting and finish with crushed pecans around the sides/border.

 

 

Helpful Hints

  • If your cream cheese frosting becomes too soft, chill it in the refrigerator to firm things up. You can do this with your piping bag also. 

 

  • I like to chill my cake after adding the first coat of frosting to firm things up before adding the final coat of frosting and decorations.

 

Love Pineapple Desserts? So Do we! Don’t miss these other favorites!

Pineapple and Cream Cake

Piña Colada Cake

Pineapple Coconut Cake

Hummingbird Cake

Carrot Cake

Banana Split Cake

 

 

Elvis Presley Cake

Elvis Presley Cake is a delicious combination of yellow cake layers, crushed pineapple filling, cream cheese frosting, and pecans! SO flavorful, moist, and delicious!

Ingredients

For the Yellow Cake

  • 1 Box Yellow Cake Mix (We used Duncan Hines Classic Yellow)
  • Ingredients as listed on the box (water, eggs, and oil)
  • 2 Tablespoons Mayonnaise (we use full-fat Hellmans)
  • 1 teaspoon vanilla

For the Crushed Pineapple Filling/Topping

  • One 20 ounce can (567g) of crushed pineapple, undrained
  • 1/2 cup (100g) granulated sugar
  • 2 Tablespoons (14g) cornstarch

For the Cream Cheese Frosting (For 3 layer cakes, you can double)

  • 1 stick (113g) unsalted butter, slightly softened
  • 1 (8oz) package cream cheese (total weight 226g) I use full fat cream cheese. Using reduced fat or the spreadable cream cheese will cause the frosting to be too soft. Soften very slightly.
  • 1 teaspoons (4 g) vanilla extract
  • 1/4 teaspoon salt (1g) optional – it will cut the sweetness, popcorn salt is best to use because it is fine and dissolves faster
  • 3 to 3 1/2 cups (345g to 373g) powdered sugar

Garnish

  • Desired amount of chopped pecans.

Instructions

For the Cake

Preheat oven to 325 and grease/flour two 8 inch cake pans.

Sift mix into bowl and add ingredients according to box instructions. Add vanilla and mayonnaise.

Mix all ingredients on medium speed for two minutes, scraping the bowl when necessary.

Bake at 325 degrees for 25 to 30 minutes. When a toothpick is inserted in the center and comes out clean or with just a few crumbs attached it is done.

This is optional but your cake will be more moist if you wrap your warm cakes in plastic wrap and aluminum foil and freeze for at least a few hours. If you are baking in advance the cake layers can be frozen for 3 months. Just make sure they are wrapped air tight. Thaw on the countertop when ready to use.

For the Pineapple Filling

Combine all ingredients in a saucepan and cook over medium heat.

When the mixture begins to boil, stir constantly until it begins to thicken, approximately 1 to 2 minutes.

Keep in mind that it will thicken even more as it cools. Cool completely in refrigerator before using.

For the Cream Cheese Frosting


Cut the butter into slices and add to the bowl of your mixer. Beat on low to medium speed until the butter is softened and smooth.

Cut the slightly softened cream cheese into pieces and add to the butter, beating at low to medium speed until incorporated. If you are using a hand mixer you may need to soften the cream cheese a bit more.

Add the vanilla. Gradually add the powdered sugar beating on low speed until blended.

Increase mixing speed and beat until fluffy. Don’t over beat or it will become too soft. If it becomes too soft, just refrigerate a short while to firm it up a bit.

This frosting will pipe best if used while still chilled. You can make it in advance, refrigerate and when ready to use let it soften slightly (do not microwave) and remix.

Assembling the Elvis Presley Cake

Place the first cake layer on your cake base or pedestal.

Spread with cream cheese frosting (stay within about 1/4-1/2 inch from edge of the cake layer.)

Pipe a dam of cream cheese frosting around the cake layer, about 1/4 -1/2 inch from edge and fill with pineapple filling. I kept my pineapple filling fairly thin.

Top with the second cake layer. Fill in any gaps between cake layers with cream cheese frosting. Frost around the sides of cake, and top with the crushed pineapple. (I poked small holes in the top of the cake before adding the pineapple so more juices would seep in.)

*If necessary, chill the cake in the freezer for 15 minutes before adding the final coat of frosting if the cake needs to be firmed up for easier decorating.

Add chopped pecans around the sides/border.

 

 

 

 

 

 

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Boozy Cake Recipes- A Roundup of our Favorites

Some occasions call for cakes with a little extra flair- this post features our favorite “boozy” cakes- from elegant cakes with a splash of champagne to fun and fruity cocktail-inspired recipes!

Boozy Cake Recipes- A Collection of our Favorites

 

 

These deliciously flavorful and unique cake recipes are sure to please- enjoy scrolling through! 

This collection of favorite boozy cakes consists of go-to recipes for celebrations of all kinds! Whether you’re searching for elegant champagne-infused cakes or fun and festive cocktail-inspired desserts, you are sure to find the perfect recipe for your special occasion in this roundup!

We hope that you enjoyed this collection of delicious alcohol-flavored cake recipes! If you give any of them a try, please leave a comment below! We would love to hear what you think.

 

Boozy Cake Recipes

 

 

Does the Alcohol used in cakes burn off? 

Alcohol does not completely evaporate when cakes or other dishes are baked. Cooking and baking will remove some of the alcohol, but not all. In addition, most of our fillings, frostings, and simple syrups that contain alcohol are not cooked.

  • A study by the USDA several years ago showed that 5 to 85 percent of alcohol will remain in a recipe depending on the baking time. It’s best to assume that there is alcohol remaining in y 

 

 

MY CAKE SCHOOL ONLINE CAKE CLASSES, delicious CAKE RECIPES, AND MORE!

Thanks so much for stopping by My Cake School! Don’t miss our full collection of the BEST cakes and frostings in our Recipes Section! 

Whether you love to bake from scratch or are searching for easy and flavorful doctored cake mix recipes, you are sure to find something you’d like to try in our collection of favorites!

We also  have lots of fun and creative cake decorating tutorials in our Free Tutorials Section, which also includes a Free Video Tutorials SectionIf you are interested in learning more about cake decorating, this is a great place to start!

Or, for access to our entire library of hundreds of cake decorating video tutorials, you should consider becoming a member of our site!You can find the details here: Joining Information for MyCakeSchool.comWe would love for you to join us! Gift Memberships are available also. 

 

 

 

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Strawberry Champagne Cake- A Doctored Cake Mix

This Strawberry Champagne Cake is the perfect way to celebrate, and with New Year’s Eve just around the corner we are excited to share this moist and flavorful layer cake recipe with you!

 

Moist and flavorful Strawberry Champagne Cake Recipe- It all starts with a simple cake mix!

 

 

Strawberries and champagne go hand in hand, and this impressive (yet easy) cake recipe has the perfect balance of both! 

We’ve made a scratch Strawberries and Champagne Cake in the past, which is another recipe for your must-make list, but I love the additional strawberry flavor in todays recipe, and the convenience of using a cake mix is a wonderful time-saving bonus!

This cake is soft, fluffy, and moist- and the whipped cream and strawberries in the filling take it to another level of deliciousness. While it starts with a cake mix, the special additions that the recipe calls for makes it truly unique. 

 

How to Make a Strawberry Champagne Cake

*You can find the full, printable recipe below, but here is a quick rundown of the steps!

We started with a Betty Crocker Moist White Cake Mix. Go with your favorite brand, I actually thought I was picking up a Duncan Hines box in the store, haha but I love how this recipe turned out just the same.

Ignore the directions on the back of the box and go with our recipe instructions. We combined the dry ingredients first, including the cake mix, a half box of strawberry jello powder for strawberry flavor, flour, sugar, and baking powder.

Then, we mixed in the melted butter, egg whites, oil, vanilla, and let it mix for two minutes.

After mixing, I folded in about 1/2 cup of thinly sliced fresh strawberries and divided the batter between three 8 inch cake pans.

After baking, we cooled the cake layers in the pans for about 5 minutes on cooling racks before flipping them out. 

 

Strawberry Champagne Cake Recipe- Doctored Cake Mix

 

Freezing the Cake Layers

Wrapping and freezing cake layers while they are still warm is optional, but I do this step whenever possible no matter what cake recipe I am making.

I find that the trapped moisture from wrapping the warm cakes and freezing them creates cakes that are even more moist! 

After baking the cake layers, I allow them to cool in the pans on baking racks for about 5 minutes as mentioned above. I then flip them out, each on their own foil-wrapped cake board (so that the boards can be re-used). 

While the cake layers are still warm, I then wrap each individual layer in plastic wrap followed by foil and into the freezer they go! You can freeze the layers for just a few hours or up to a few months! 

When you are ready to assemble your cake, thaw the wrapped layers on the countertop until condensation forms on the foil. Then unwrap and continue to thaw. (It is fine to assemble the cake when the layers are partially frozen.)

 

Assembling the Strawberry Champagne Cake

  • Place the first cake layer on the cake base or pedestal. Then, pipe a dam of champagne buttercream around the cake layer, about 1/4 inch from the edge. Fill with sliced strawberries (optional) and a layer of whipped cream filling.

 

This moist and delicious Strawberry Champagne Cake all starts with a simple cake mix!

 

  • Repeat the above step with the next layer, and top with the final cake layer.

 

  • Frost the cake with champagne buttercream and top with additional strawberries!

 

Delicious Strawberry Champagne Cake from a Cake Mix

 

 

 

Other Boozy Cake Recipes

We’ve made several delicious “boozy” cakes over the years from champagne cakes to cocktail-inspired cakes and more! Here’s a quick roundup of our favorites!

 

 

 

 

 

 

 

 

Strawberry Champagne Cake Recipe

 

 

Delicious Strawberry Champagne Layer Cake

This Strawberries and Champagne Cake is so easy and delicious- and it all starts with a simple cake mix! It works great for cupcakes too!

Ingredients

For the Strawberry Champagne Cake

  • 1 box cake mix (sifted), we used Betty Crocker (15.25 oz)
  • 1 cup (121 g) all-purpose flour
  • 1 cup (200g) granulated Sugar
  • 1 1/2 sticks (12T) (179g) unsalted Butter, Melted
  • 4 Egg whites (large eggs)
  • 1 teaspoon (5g) baking powder
  • 1/2 teaspoon (3g) salt
  • 1/2 small box of strawberry jello (We 1.5 oz of the jello– a small box is 3 oz)
  • 1 teaspoon (4g) vanilla extract
  • 2 Tablespoons (16g) vegetable oil
  • 1 1/4 cups (302g) Champagne
  • 1/2 cup finely sliced strawberries (Plus additional for in between layers and whole strawberries for the top.)

Sweetened Whipped Cream Filling

  • 1 cup (240g) heavy cream
  • 1/4 (29g) cup powdered sugar
  • 1 (4g) teaspoon vanilla

For the Champagne Buttercream

  • 3 sticks (339g) unsalted butter
  • 7 1/2 cups (863g) Powdered Sugar
  • 1/4 cup +2 Tablespoons (84g) Champagne
  • 1/2 teaspoon (2g) vanilla
  • pinch salt

Instructions

For the Strawberry Champagne Cake Layers

  1. Preheat oven to 350 degrees (F). Grease and flour three 8 inch cake pans. In the bowl of your mixer add the sifted cake mix, flour, sugar, baking powder, half of small box strawberry jello, and salt.
  2. Whisk at least 30 seconds to combine ingredients. Add the melted butter, egg whites, vegetable oil, vanilla, and champagne.
  3. With the mixer on low speed, increasing to medium speed, mix for two minutes.
  4. Fold in the sliced strawberries.
  5. Scrape the bottom and sides of the bowl and divide the batter between the three prepared 8 inch cake pans. Bake for approximately 30-35 minutes (check at 30 minutes).
  6. This recipe makes about 7 1/2 cups of batter. Makes great cupcakes also!

For the Sweetened Whipped Cream Filling

  1. Chill the mixing bowl and beaters/ whisk attachment in the freezer for 10 minutes.
  2. Pour the whipping cream, powdered sugar and vanilla into the chilled mixing bowl, begin beating on low speed gradually increasing to medium high speed.  
  3. The cream begins to thicken (approx. 1 1/2 minutes) and soft peaks form….peaks that slightly bend over.  Watch closely as this happens quickly.  Do not over beat.

For the Champagne Buttercream Frosting

  1. Cream the softened butter until smooth and lightened in color
  2. Blend in the salt and vanilla
  3. Gradually add the powdered sugar with the champagne until the powdered sugar is incorporated.
  4. Beat at medium speed 3 to 4 minutes. The texture will become very smooth.
  5. To make the frosting a little thinner, add either a bit more champagne or milk/cream. If you need to thicken, add in a little more powdered sugar.

To Assemble The Cake

  1. Place the first cake layer on your cake base or pedestal.
  2. Pipe a dam of buttercream around the cake layer, about 1/4 inch from the edge. (I do this with a disposable piping bag with the tip snipped away). Optional: Add desired amount of sliced strawberries on top of the cake layer. Top with a layer of whipped cream.
  3. Repeat the above steps for the next cake layer.
  4. Top with the final cake layer and frost the cake with Champagne Buttercream as desired.
  5. Top with additional strawberries.

Notes

This cake should be refrigerated because of the strawberries and whipped cream in the recipe.

Learn Cake Decorating Online with My Cake School!

Thanks so much for stopping by our site. Don’t forget to scroll through our full collection of favorite cake, frosting, and filling recipes in our Recipes Section! 

We also have an ever-growing collection of free cake tutorials and free cake videos! Find these in our Free Cake Tutorials Section!

Or, for access to our entire library of hundreds of cake decorating video tutorials, you should consider becoming a member of our site! We would love to have you!! You can find the details here: Joining Information for MyCakeSchool.com!

 

 

Delicious Strawberry Champagne Layer Cake

 

 

 

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