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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

We would love to have you!

 

 

 

 

 

 

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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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Hot Chocolate Cake | My Cake School

Hot Chocolate season is upon us and we are excited to share a Hot Chocolate Cake recipe that is sure to please! Why not have a big slice of hot chocolate cake with your hot chocolate? We think you’re going to love this recipe.

Delicious Hot Chocolate Cake Recipe

 

 

This delicious chocolatey cake features homemade hot chocolate cake layers filled and frosted with hot chocolate buttercream, and piled high with whipped cream!  

Not only is Hot Chocolate Cake a great choice for winter and Christmas celebrations, but if you love chocolate desserts like we do, you’re going to want to serve this moist chocolate cake year-round! 

 

Hot Chocolate Layer Cake topped with Whipped Cream!

 

How to Make Hot Chocolate Cake

**You can find the full, printable recipe for this Hot Chocolate Cake a bit further down–here is a quick rundown of the process!

 

  • After pre-heating the oven to 350 degrees, we greased and floured three 8 inch cake pans. (or two 9 inch cake pans).

 

  • In a medium size bowl, add the flour, sifted cocoa powder, baking soda, baking powder and salt.  

Whisk at least 30 seconds to blend, set aside.

 

  • In another bowl,  add the milk, oil and vanilla. Set aside.

 

  • In the bowl of your mixer, beat the butter on medium speed until light and creamy.  Gradually 

add the sugar and mix until light and fluffy, approximately 4 to 5 minutes.  

 

  • Add the eggs one at a time, mixing after each egg just until the yellow of the yolk disappears. 

 

  • Scrape down the sides and bottom of the bowl as needed.

 

  • Prepare the cup of *hot* hot chocolate (if you haven’t already)

 

  • *Read this step all the way through before proceeding* Do not mix above medium speed.  Alternately add the flour mixture and milk mixture, beginning and and ending with the flour mixture–Add the cup of prepared hot chocolate just before the last addition of the flour mixture. Batter will be thin but that is okay! 

 

  • Pour into 3 prepared pans. Bake at 350 for 25 to 30 minutes or until a toothpick inserted into

the center comes out clean or with just a few crumbs attached. 

 

I love that this recipe makes 9 cups of batter! It works great for cupcakes also. If you are making standard sized cupcakes, bake at 350 degrees for about 15-20 minutes.

Delicious Hot Chocolate Cake

 

 

Frosting the Hot Chocolate Cake

For today’s recipe, we decided to frost our cake with a delicious Hot Chocolate Buttercream, which is also flavored with hot chocolate.

Since we love our Hot Chocolate with a dollop of whipped cream, we whipped up a quick batch to use on top of  the decorated cake!

I not only love the look but also the flavor combination. As a general rule, you can never have too much whipped cream! Add it by the spoonful or fill a disposable piping bag and snip the tip away to create a large round opening!

Quick Tip: (We really love homemade whipped cream for the top of the cake but if you prefer a store bought whipped topping, stay away from canned whipped cream as it deflates really quickly. Something like Cool Whip will hold up better!) 

Another great alternative for filling and frosting the Hot Chocolate Cake is Seven Minute Frosting as it has a great marshmallowy flavor! 

 

 

Sharing a roundup of the BEST Chocolate Cake Recipes!

 

 

 

 

We have more Favorite Chocolate Cakes to Share!

We love chocolate cake recipes and have made so many over the years!! Here are just some of our favorites. If you love chocolate cakes, make sure to check out our collection of The Best Chocolate Cakes!

 

 

 

 

 

 

 

 

 

 

Delicious Hot Chocolate Cake

Moist and delicious Hot Chocolate Cake with Hot Chocolate Buttercream Frosting and Whipped Cream! This is such a delicious dessert and perfect for winter!

Ingredients

For the Hot Chocolate Cake Layers

  • 2 sticks (226g) unsalted butter, softened just to the point that your finger easily makes an impression.
  • 2 cups (400g) sugar
  • 4 large eggs, at room temperature — put in a bowl with very warm water for 10 minutes if in a hurry
  • 2 3/4 cups (322g) all purpose flour
  • 1 cup (82g) unsweetened cocoa powder, measure then sift, don’t skip the sifting
  • 2 teaspoons (10g) baking soda
  • 1/2 teaspoon (2g) baking powder
  • 1/2 teaspoon (2g) salt
  • 1 cup (220g) milk
  • 1 teaspoon (4g) vanilla extract
  • 1/4 cup (54g) vegetable oil, I use canola oil
  • 1 cup (220g) hot water, mix in 1 packet hot chocolate mix ( we used Swiss Miss)

For the Hot Chocolate Buttercream

  • 2 packets hot chocolate mix (we used Swiss Miss)
  • 1/2 cup (240g) hot milk (not boiling)
  • 3 sticks (339g) unsalted butter slightly softened ( do not soften in microwave)
  • 7 cups (805g) powdered sugar (icing sugar)
  • 2 Tablespoons (4g) unsweetened cocoa powder (sift)
  • 1/2 to 1 teaspoon salt (optional to cut the sweetness)
  • 2 teaspoons vanilla extract

For the Sweetened Whipped Cream

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

Instructions

For the Hot Chocolate Cake

Preheat the oven to 350 degrees.   Grease and flour three 8×2 inch round pans or two 9×2 inch rounds.  

In a medium size bowl, add the flour, sifted cocoa powder, baking soda, baking powder and salt.  Whisk at least 30 seconds to blend, set aside.

In another bowl,  add the milk, oil and vanilla. Set aside.

In the bowl of your mixer, beat the butter on medium speed until light and creamy.  Gradually add the sugar and mix until light and fluffy, approximately 4 to 5 minutes.  

Add the eggs 1 at a time, mixing after each egg just until the yellow of the yolk disappears. Scrape down the sides and bottom of the bowl as needed.

Prepare the cup of *hot* hot chocolate (if you haven’t already)

*Read this step all the way through before proceeding* Do not mix above medium speed.  Alternately add the flour mixture and milk mixture, beginning and and ending with the flour mixture–Add the cup of prepared hot chocolate just before the last addition of the flour mixture. Batter will be thin but that is okay! 

Pour into 3 prepared pans. Bake at 350 for 25 to 30 minutes or until a toothpick inserted into the center comes out clean or with just a few crumbs attached. 

For the Hot Chocolate Buttercream Frosting

Prepare the hot chocolate in advance so it will have time to cool.

Add 2 packages of chocolate mix to a cup, heat the milk to just under boiling and pour over the chocolate mix and stir.  Let this mixture cool down in the refrigerator, otherwise it will melt the butter when added. 

Add the butter to mixing bowl and mix on medium speed until soft and smooth.  Add the vanilla and 2 Tablespoons sifted cocoa powder, salt and blend. 

Gradually add the powdered sugar and slowly add the cooled hot chocolate mix a little at a time.   

You may not need all of the liquid so add slowly.  It is a good idea to cover the bowl with a towel so you won’t have a cloud of powdered sugar over your kitchen.  Mix on medium speed until the buttercream is smooth and fluffy.  Add additional liquid or powdered sugar until it is the consistency you like.

The recipe makes approximately 6 to 6 1/2 cups frosting.

For the Sweetened Whipped Cream

Chill the mixing bowl and beaters/ whisk attachment in the freezer for 10 minutes.

Pour the whipping cream, powdered sugar and vanilla into the chilled mixing bowl, begin beating on low speed gradually increasing to medium high speed.  

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.

Use immediately as the whipped cream will gradually begin to deflate over time.

This recipe yields about 2 cups of whipped cream. 

Notes

For the Cake Layers

Makes 9 cups of batter 

Works well for cupcakes – For standard size cupcakes bake at 350 degrees for 15 to 20 minutes.

 

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Thanks so much for stopping by My Cake School today! Don’t miss our full collection of the BEST cakes and frostings in our Recipes Section!  Whether you love baking from scratch or are searching for easy and delicious doctored cake mix recipes, you are sure to find something you’d like to try in our collection of favorites!

If you would like to learn more about cake decorating, we have lots of fun and creative cake tutorials in our Free Tutorials Section, which also includes a Free Video Tutorials Section.

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Delicious Hot Chocolate Cake

 

 

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Butterscotch Cake | My Cake School

This moist and flavorful Butterscotch Cake is the recipe that we didn’t know that we needed, but are SO glad that we tried!

This Butterscotch cake is truly is a new favorite for us, with it’s fluffy butterscotch layers filled and topped with a light butterscotch cream filling and frosted in cream cheese frosting!

 

Butterscotch Layer Cake

 

 

How to Make Butterscotch Cake 

**See the full Butterscotch Layer Cake Recipe in our Recipe Card at the bottom of this post! Here is a quick rundown: 

What gives this moist Butterscotch Cake so much flavor is the melted butterscotch (combined with a small amount of oil) that we’ve added to the batter. 

This cake recipe uses the conventional mixing method (rather than reverse creaming) which results in fluffy and delicious cake layers. After baking three 8 inch layers, we allowed the pans to cool on a cooling rack for about 5 minutes before flipping them out.

Moist and Delicious Butterscotch Cake

 

 

Tip for Extra Moist Cakes: This is an optional step but for all of our cakes, whether we’re making a scratch cake or doctored cake mix, we like to freeze our cake layers while they are still warm.

To do this, double wrap the layers individually in plastic wrap while they are still warm  and place in the freezer.

For extra support, we like to wrap cake boards in foil (so that they can be unwrapped and re-used later), and we place each warm cake layer on a board. Then proceed with wrapping the cake layers in plastic wrap and foil and pop into the freezer.

 I do this step whenever time allows, even if it is just for a few hours (but they will stay fresh for up to three months as long as they are properly wrapped). 

When you’re ready to assemble the cake, allow the cake layers to thaw, still wrapped, until condensation forms on the foil. Then unwrap and continue to thaw on the counter.

Assembling the Butterscotch Cake

We filled our cake with a delicious Butterscotch Cream Filling (also known as a “mock mousse”) which can be easily whipped up using instant pudding and heavy cream! We’ve used several versions of this cream filling over the years!

**See our Note about Settling Cake Cake Below (optional)

After filling the cake layers, we frosted around the sides with Cream Cheese Frosting. We only needed a half-batch since we were not using the frosting on top of the cake or in the filling.

I added texture to the sides of the cake using a small rounded offset spatula which I applied to the frosting as I rotated it on the turntable.

Next, we used a french tip to pipe stars of Butterscotch Cream over the top of the cake. I finished things off with a small piped bead border using a Tip 3 as well as a few matching sprinkles around the top edge of the cake.

Butterscotch Cake Recipe

To Settle or not to Settle the Cake: When time allows, I like to wrap the filled, unfrosted cake with plastic wrap and settle it under the weight of a small book, cake pan, or something that will add light, consistent pressure across the top of the cake for a few hours.

Layer cakes are prone to settling over time, which can cause bulging between the layers around the sides of the cake.

While this isn’t harmful to the cake, it can be frustrating- especially if your cake design calls for a completely smooth effect around the sides. ** The textured frosting design that I used today is much more forgiving of settling ;0)

Adding the weight to the cake as we discussed above will minimize the chances of bulging. A gentle press-down on the cake doesn’t hurt either just before frosting. Since this cake has a perishable filling, you would settle it in the refrigerator.

 

Thanks so much for stopping by! We hope that enjoy this Butterscotch Cake as much as we have! If you give it a try, we would love for you to post a photo or comment below. 

 

 

This moist Butterscotch Cake has so much flavor! We’ve paired it with an easy and deliciously light Butterscotch Cream Filling as well as Cream Cheese Frosting for a dessert that is sure to please!

Ingredients

  • 1 1/2 sticks (170g) Unsalted Butter, Slightly Softened
  • 1 1/2 cups l(320g) Light Brown Sugar
  • 3 Large Eggs
  • 3 cups (342g) Cake Flour (Substitution in Note below)
  • 2 teaspoons (8g) Baking Powder
  • 1/2 teaspoon (3g) Baking Soda
  • 1/2 teaspoon (3g) Salt
  • 1 cup (242g) Milk
  • 1 Tablespoon (8g) Vegetable Oil

For the Melted Butterscotch to be poured into the batter

  • 1/2 cup (156g) Butterscotch Chips, melted (see method below)
  • 2 Tablespoons Vegetable Oil (16g) ( use for melted butterscotch )

For the Butterscotch Cream Filling

  • 1 small box instant Butterscotch Pudding (3.9 oz/96g) We used Jello- Brand
  • 2 c. (464g) heavy cream or whipping cream (stir in a little more if recipe is too thick)!For the Cream Cheese Frosting (This is a half batch of our usual Cream Cheese Frosting)
  • 1 stick (1/2 cup 112g) unsalted butter, slightly softened
  • 1 package (8 oz 226g) cream cheese, slightly softened
  • 1 teaspoon (4g) vanilla extract
  • 1/4 teaspoon salt (optional)
  • 3 to 3 1/2 cups (345 to 402 g) powdered sugar

Instructions

For the Melted Butterscotch Morsels (Which will be added to the batter)

*You will need only 1/2 cup of the melted butterscotch. (There may be about 2 Tablespoons leftover)

  1. Add 1 cup (156g) butterscotch chips and 2 Tablespoons oil to a microwave-safe bowl. Microwave for 20 seconds, remove and let sit for a minute, stir, another 10 seconds, let sit and stir, and a final 10 seconds .
  2. Stir until the chips are completely melted. It may take a bit of stirring. Be careful not to over microwave, the chips can burn easily.

For the Butterscotch Cake

  1. Preheat the oven to 325 degrees
  2. Grease and flour three 8×2 inch round pans,  you could also use two 9 inch round pans
  3. In a medium size bowl, whisk the flour, baking powder, baking soda, and salt for 30 seconds.  Set aside.
  4. In a measuring cup add the milk, 1 Tablespoon oil and 1 Tablespoon vanilla.  Set aside.
  5. In the bowl of your mixer, add the butter and mix at medium speed until smooth.  Gradually add the brown sugar and mix  for 3 to 5 minutes until well blended and lightened in color.
  6. Mix in 1/2 cup of the melted butterscotch morsels (as described above) 
  7. Add the eggs one at a time mixing until the yellow of the yolk disappears.
  8. Alternately add the flour mixture and the milk mixture,  beginning and ending with the  dry ingredients – 3 additions of dry ingredients and 2 of liquid.  
  9. Bake at 325 degrees for 22 – 25 minutes or until a toothpick inserted in the center comes out clean or with just a few crumbs attached.  Let cool 5 to 10 minutes and turn out.

For the Butterscotch Cream Filling

  1. Combine the pudding mix and heavy cream in a mixing bowl. I prefer to mix with a hand held mixer, but a whisk is just fine too. If using a mixer, start on low speed until well combined. Then, switch to high speed and whip the pudding until thick and fluffy.
  2. If butterscotch mousse/cream is too thick, mix in small amounts of heavy cream to reach desired consistency.
  3. If mixing by hand, simply whisk rapidly for a couple of minutes or until mixture is nice and thick.
  4. Refrigerate until ready to use. Cakes with this filling should be chilled until close to serving time.

For the Cream Cheese Frosting

  1. 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.
  2. Cut the cream cheese into pieces and add to the butter, mixing at low to medium speed  until incorporated.  If you are using a hand mixer, you may need to soften the cream cheese a bit longer.
  3. Add the vanilla.  Gradually add the powdered sugar beating on low speed until blended.  Don’t over mix or it will become too soft.  If it becomes too soft, just refrigerate a short while to firm it up a bit.
  4. This frosting is perishable and will need refrigeration.  

Assembly of the Butterscotch Cake

Place the first butterscotch cake layer onto your cake base or cake pedestal. Spread with the Butterscotch Cream Filling–

( I did not pipe a dam of frosting around each cake layer (to keep the filling from escaping). The filling is thick enough that I simply spread the filling up to about 1/4-1/2 inch from the edge of each cake layer so that the filling would not escape during the stacking process.)

Frost around the sides of the cake with the cream cheese frosting, and top the cake off with piped butterscotch cream. (I used a french piping tip but any large star piping tip will give you a similar effect!)

Notes

  • Substitution for cake flour – Measure out 3 cups all purpose flour  (plain flour in UK) remove 3 Tablespoons (21g) and replace with 3 Tablespoons (21g) cornstarch (cornflour in UK)
  • I used Canola Oil for the vegetable oil
  • Recipe makes 6 cups batter
  • If making cupcakes, Bake at 350 degrees for 18 to 20 minutes

 

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

Don’t miss our full collection of the BEST cakes and frostings in our Recipes Section!  Whether you enjoy baking from scratch or are searching for easy and delicious doctored cake mix recipes, we have something for you! 

If you would like to learn more about cake decorating, we have lots of fun and creative cake tutorials in our Free Tutorials Section, which also includes a Free Video 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

 

 

Moist and Delicious Butterscotch Cake

 

 

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Champagne Buttercream Frosting | My Cake School

This easy and delicious Champagne Buttercream Frosting perfectly complements so many of our special occasion cakes, including our recent Strawberry Champagne Cake recipe. 

 

Champagne Buttercream Frosting

 

 

Our Champagne Frosting is a classic American Buttercream recipe, which in this case calls for Champagne in place of milk or heavy cream.

The result is a versatile, perfectly pipeable, slightly crusting Champagne buttercream that comes together in a matter of minutes!

It can be used as a filling or frosting add a boost of champagne flavor to your cakes and cupcakes.

 

Champagne Buttercream

 

 

We love Champagne Desserts!

We’ve made several champagne desserts over the years- Here are a few more to add to your list!

 

 

 

 

 

Delicious Strawberry Champagne Cake from a Cake Mix

Strawberry Champagne Cake (from our Recipes Section)

 

Delicious “boozy cakes” to try

Champagne cakes and desserts are always a great choice for special occasions from anniversaries to Valentine’s Day, bridal showers, New Year’s Eve, dinner parties and more!

Here are a few more delicious alcohol-infused cake recipes to make your gatherings even more festive ;0)

 

 

 

 

 

Frequently Asked Questions about Champagne Buttercream

Can buttercream be frozen? Yes it can! You can freeze buttercream for up to a few months in an airtight container. The night before using, move to the refrigerator and then continue to thaw at room temperature for a couple of hours. You may need to re-whip the frosting to reach the original consistency.

Is this a crusting recipe?  Yes it is! It develops a light crust, and so if you are a fan of the Viva Paper Towel method of smoothing, this recipe works well for that. 

What if the Frosting Consistency is too Thick or Too Thin? If your Champagne Buttercream is too thick, add a little more champagne (or milk/cream) to reach the desired consistency. 

Should this frosting be refrigerated? The sugar in this recipe acts as a preservative, however, I usually refrigerate anyway. If you do not wish to refrigerate, the frosting will be fine at room temperature for a couple of days.

**Note that if you refrigerate this frosting (or your frosted cake), the buttercream becomes firm just as butter does. For this reason, it’s best to sit your frosted cakes out at room temperature a couple of hours before serving.

 

Champagne Buttercream

Add a little champagne flavor to your cakes and cupcakes with this easy and delicious Champagne Buttercream Frosting!

Ingredients

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

Instructions

  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.

 

Champagne Buttercream

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

We’d love for your scroll through our full collection of THE BEST cakes and frostings in our Recipes Section.  Whether you like to bake from scratch or from a doctored cake mix, we have so many delicious recipes to share! 

If you would like to learn more about cake decorating, don’t miss the cake tutorials in our Free Tutorials Section, which also includes a Free Video Tutorials Section!

If you’re interested in viewing our entire library 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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Banana Chocolate Chip Cake with Peanut Butter Frosting

This homemade Banana Chocolate Chip Cake with Peanut Butter Buttercream is soft, moist, and has a fantastic combination of flavors! 

 

Banana Chocolate Chip Cake with Peanut Butter Frosting- So moist and delicious!

 

Peanut butter and banana together is a classic- whether a quick snack,  a topping for toast, or in a delicious dessert — this sweet and salty combination just works!

In cake form, this combination is perfection- not to mention a fun change of pace from the usual cake and frosting pairings! I promise, it’s going to be hard for anyone to stop at just one slice ;0)

Peanut Butter and Banana Cake is often referred to as Elvis Cake – after his love for fried peanut butter and banana sandwiches-  he liked bacon with the combination too but as much as I LOVE all things Elvis, I’m not putting bacon in my cake! ;0) 

 

Banana Chocolate Chip Cake with Peanut Butter Frosting- So moist and delicious!

 

 

 

How to Make Banana Chocolate Chip Cake

This Banana Chocolate Chip Cake is made with our favorite Banana Cake recipe, however this time we used the conventional creaming method (rather than reverse creaming that we’ve used in our Banana Pudding Cake). 

I truly love both versions of the banana cake recipe, but the conventional mixing method used in today’s cake recipe yields fluffier cake layers.

After mixing up the batter, we folded in our mini chocolate chips and divided the batter between three 8 inch cake pans. We like to use mini chocolate chips in our chocolate chip cakes as they are less likely to sink to the bottom!

Freezing the Cake Layers

This step is optional but I always do it whenever time allows- even if the cake is for the next day!

After baking the three 8 inch banana chocolate chip cake layers, (or any cake recipe that I’m making) I like to wrap them individually while they are still warm, wrap in plastic wrap & foil, and then freeze for at least a few hours or until I need them (up to 3 months).

Wrapping the cake layers while still warm and freezing makes the cake layers even more moist!

When you are ready to assemble the cake, remove from the freezer and keep wrapped until condensation begins to form. Then, unwrap and fill your layers.

Place the first banana chocolate chip cake layer on your cake base or pedestal. Then, spread with a layer of peanut butter buttercream frosting. (We absolutely love this easy peanut butter frosting!)

Repeat for the next two cake layers. Before adding the final coat of frosting, refer to my note about settling below! 

 

Banana Chocolate Chip Cake with Peanut Butter Frosting

 

 

Settling the Cake

Settling the cake is an optional step but I always allow my cakes to settle when time allows. It will make your cake much less likely to develop bulges around the sides of the cake over time.

These dreaded bulges  are especially noticeable if you’ve frosted the sides of your cake with a smooth finish. (Textured buttercream designs are a little more forgiving).

To settle the cake, wrap the filled, unfrosted tier with plastic wrap and then place a “weight” on top– a medium sized book or a couple of 8 or 9 inch cake pans- something that will provide a slight, steady pressure.

Let the cake settle for a least a few hours or overnight in a cool place (or in the refrigerator if your filling is perishable).

When I have zero time to work with, I will at least place a cake board on top of my filled tier and give it a few slow, gentle presses before frosting the cake–I think it helps! ;0)

After settling, I removed the plastic wrap and frosted the outside of the cake with our Peanut Butter Frosting. 

Decorate however you like! I used an Ateco tip 32 (use any similar star or french tip) to add my reverse shell borders.

 

Banana Chocolate Chip Cake with Peanut Butter Frosting

 

Love Banana Cakes? We have more to Share with You!

Don’t miss these popular Banana Cake Recipes from our Recipes Section!

 

 

 

 

Moist, Delicious Banana Chocolate Chip Cake with Peanut Butter Frosting

This Banana Chocolate Chip Cake with Peanut Butter Frosting is fluffy, moist, and so delicious!

Ingredients

For the Banana Chocolate Chip Cake Layers

  • 1 1/2 sticks (170g) unsalted butter slightly softened ( not room temperature)
  • 2 cups (400g) sugar
  • 3 large eggs
  • 3 cups (342g) cake flour (see Note below if you do not have cake flour)
  • 1 Tablespoon (8g) baking powder
  • 1/2 teaspoon (3g) baking soda
  • 1/2 teaspoon (3g) salt
  • 1 1/2 cups (363g) buttermilk ( see Note below for buttermilk substitute)
  • 2 teaspoons (8g) vanilla extract
  • 1 1/2 cups (277g) mashed banana (3 medium bananas)
  • 1 cup (170 g) mini chocolate chips- adjust amount to your liking

For the Peanut Butter Frosting

  • 1 cup (255g) Creamy Peanut Butter Do Not Use Natural or Reduced Fat . We have used Jif and Peter Pan Creamy brands.
  • 2 sticks (226g) unsalted butter, slightly softened
  • 1/2 teaspoon (3g) salt (optional to cut sweetness)
  • 4 to 5 cups (460g to 575g) powdered sugar (depending on how soft you want the frosting to be) Sift then measure.
  • 1/4 cup to 1/2 cup (60g to 120g) milk – use more if needed to reach the consistency you like
  • 2 teaspoons (8g) vanilla extract

Instructions

For the Banana Chocolate Chip Cake Layers

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

In a medium bowl, whisk the flour, baking powder, baking soda and salt for 30 seconds, set aside.

In another bowl, ad the buttermilk, vanilla and mashed bananas.  bend and set aside.

In the bowl of your mixer, add the slightly softened butter and mix at medium speed until smooth.  Gradually add the sugar and continue to mix on medium speed for 3 to 5 minutes until lightened in color and fluffy.  Add the eggs one at a time mixing until the yellow of the yolk disappears.

Alternately add the flour mixture and buttermilk mixture, beginning and ending with the dry ingredients (3 additions of dry ingredients and 2 of liquid.  Do not mix above medium  speed or over mix the batter.  

Pour batter into prepared pans and bake for 25 to 30 minutes.  Check at 22 minutes, cake is done with a toothpick comes out clean or with just a few crumbs attached.  

Cool in pans 5 to 10 minutes on a cooling rack before turning out.

For the Peanut Butter Frosting

In the bowl of your mixer add the butter and mix on medium speed until the butter is softened and smooth.  Add the peanut butter and salt, mix until blended.

Gradually add the powdered sugar alternately with the milk. 

Add vanilla and mix on medium speed 4 to 5 minutes until smooth.

Makes 4 1/2 to 5 1/2 cups depending on the amount of powdered sugar and milk used.  It is enough to fill and

Notes

  • Substitute for Buttermilk:  To a measuring cup, add 1 Tablespoon plus 2 teaspoons vinegar or lemon juice.  Add milk  to the  11/2 mark, stir.   Wait 5 minutes and it is ready to use.
  • Substitution for Cake Flour:  Using all purpose flour (plain in the UK)  to make Cake Flour:  For each cup of flour in a recipe, remove 2 Tablespoons of flour and replace with 2 Tablespoons cornstarch (cornflour in the UK). This recipe has 3 cups of flour so you will measure out 3 cups of all purpose flour, remove 6 Tablespoons and replace with 6 Tablespoons cornstarch, whisk to blend.

For the Peanut Butter Frosting

*Peanut butter brands labeled “Natural” that I have tried do not work as well with this recipe. The   consistency isn’t smooth and creamy.  I have used Jif and Peter Pan Creamy with good results!

 

Moist, Delicious Banana Chocolate Chip Cake with Peanut Butter Frosting

 

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

We’d love for your scroll through our full collection of THE BEST cakes and frostings in our Recipes Section.  Whether you like to bake from scratch or from a doctored cake mix, we have so many delicious recipes to share! 

If you would like to learn more about cake decorating, we have lots of fun and creative cake decorating tutorials in our Free Tutorials Section, which also includes a Free Video Tutorials Section.

Or, for access to our entire library 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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Spice Cake from Scratch with Orange Spice Cream Cheese Frosting

Fall is the season for spice cakes, and this spice cake is everything that you want in a cake- it is fluffy, moist, and has wonderful flavor!

Homemade Spice Cake with Orange Spice Cream Cheese Frosting- So delicious and perfect for fall and winter celebrations!!

 

 

We’ve filled and frosted this delicious spice cake with our orange spice cream cheese frosting. The orange flavor in this recipe complements this spice cake perfectly, and we love to pair our spice cakes with cream cheese frostings! 

Keep this recipe in mind for your fall and winter celebrations, and anytime you’re in the mood for cozy spiced goodness. 

Orange Spice Cream Cheese Frosting

 

How to Make Spice Layer Cake

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

We use the traditional method of mixing for this spice cake, which gives us soft, fluffy cake layers.

 

In a medium bowl, add the flour, baking powder, baking soda, salt and spices.  Whisk for 30 seconds to ensure that the dry ingredients are aerated and evenly distributed.

 

In another bowl, add the buttermilk, oil and vanilla.  Set aside.

 

In the bowl of your mixer, add the butter and mix at medium speed until smooth.  Gradually add the white and brown sugars. Continue to mix on medium speed for 3 to 5 minutes  (a bit longer if using hand mixer) until lightened in color and fluffy.

 

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

 

Alternately add the flour mixture and the buttermilk mixture, beginning and ending with the dry ingredients (3 additions of dry ingredients and 2 of liquid ingredients).

 

Finally, we divided the batter between our three 8 inch cake layers and baked at 350 degrees  for 23 to  28 minutes or until a toothpick inserted in the center comes out clean or with just a few crumbs attached. Let cool in pans 5 to 10 minutes then turn out.  

 

 

Homemade Spice Cake with Orange Spice Cream Cheese Frosting- So delicious and perfect for fall!

 

 

 

Freezing the Cake Layers

  • No matter what cake we are making, we always wrap and freeze our cake layers whenever time allows- it makes for a cake that is even more moist!

 

  • We wrap the freshly baked cake layers individually while they are still warm with a layer of plastic wrap and foil. (If you’d like, you can place each layer on a foil-wrapped cake board for more stability).

 

  • Then, into the freezer they go for at least a few hours. (They can stay in the freezer for up to a few months and would still taste as fresh as the day they were baked). 

 

  • Remove from the freezer and allow to thaw while still wrapped until condensation forms on the outside. Then unwrap and bring to room temperature (or close to room temperature) before decorating.
  •  

 

Frosting the Spice Cake

For this spice cake recipe, we went with an easy and delicious Orange Spice Cream Cheese Frosting. We used it as our filling too- the flavor is SO good and you can whip up a batch in no time! 

What other frostings pair well with spice cake?

A simple cream cheese frosting is also a great choice, as well as our orange cream cheese frosting,  whipped cream cheese frosting, classic buttercream frosting and more. You can hop over to our Frosting Recipes Section for even more ideas!

 

To decorate, I used a star piping tip 21 to create the reverse shell borders around the top of the cake. Around the sides of the cake, I just gave the frosting a textured look with my offset spatula.

*Remember that cream cheese frostings like this Orange Spice frosting are softer than American Buttercream frostings. If the frosting becomes too soft as you are working with it, you can pop it in the refrigerator for a few minutes to firm it back up again.

 

 

 

Love Fall Cake Recipes? Here are a few more of our Favorites!

We’ve made many popular fall cake recipes over the years! Here are a few more of our favorites:

 

 

 

 

 

If you love caramel cakes, spice cakes, pumpkin cakes and more, you’ve come to the right place. You can find our full roundup of favorites like today’s spice cake in our Collection of the BEST Fall Cake Recipes

 

A Roundup of the BEST Fall Cake Recipes

 

 

Spice Cake with Orange Spice Cream Cheese Frosting

This scratch Spice Cake with Orange Spice Cream Cheese Frosting is moist and fluffy and has wonderful flavor! We love this cake year-round but especially for fall and winter gatherings!

Ingredients

For the Spice Cake Layers

  • 1 1/2 sticks (170g) unsalted butter, slightly softened
  • 3 large eggs, room temperature
  • 1 cup (200g) white sugar
  • 1 cup (217g) light brow sugar (packed into measuring cup)
  • 3 cups (342g) cake flour ( if you do not have cake flour, see Note below)
  • 2 teaspoons (8g) baking powder
  • 1/2 teaspoons (3g) baking soda
  • 1 (6g) salt
  • 2 teaspoons (6g) cinnamon
  • 1 teaspoon (2g) nutmeg
  • 1 teaspoon (1g) ginger
  • 1 1/4 cups (296g) buttermilk
  • 1/3 cup (64g) vegetable oil, we use canola oil
  • 1 teaspoon (6g) vanilla

Orange Spice Cream Cheese Frosting

  • 1 1/2 cups (3 sticks) (339g) unsalted butter, softened
  • 1 1/2 packages (339 g) cream cheese (no need to soften to room temp)
  • 2 teaspoons (4g) cinnamon
  • 1/2 teaspoon (1g) nutmeg
  • 1 teaspoon ground ginger (2g) *sift if clumpy
  • 1 teaspoon orange flavoring (4g)
  • 1.5 Tablespoons Orange Zest (adjust to your liking)
  • 6 to 6 1/2 cups (690g – 748g) more if needed confectioners’ sugar, sifted

Instructions

For the Spice Cake Layers

  1. Preheat the oven to 350 degrees, grease, flour and add a circle of parchment or waxed paper to three 8×2 inch round pans
  2. In a medium bowl,  add the flour, baking powder, baking soda, salt and spices.  Whisk for 30 seconds to blend.  Set aside.
  3. In another bowl, add the buttermilk, oil and vanilla.  Set aside.
  4. In the bowl of your mixer, add the butter and ix at medium speed until smooth.  Gradually add the sugars (white and brown). 
  5. Continue to mix on medium speed for 3 to 5 minutes  (a bit longer if using hand mixer) until lightened in color and fluffy.
  6. Add the eggs one at  a time mixing until the yellow of the yolk disappears.
  7. Alternately add the flour mixture and the buttermilk mixture, beginning and ending with the dry ingredients (3 additions of dry ingredients and 2 of liquid ingredients).
  8. Do not mix above medium speed or over mix the cake batter.
  9. Bake at 350 degrees  for 23 to  28 minutes or until a toothpick inserted in the center comes out clean or with just a few crumbs attached. Let cool in pans 5 to 10 minutes then turn out.  

For the Orange Spice Cream Cheese Frosting

Using your mixer, beat the butter and cream cheese on medium speed until well blended.

Add the flavoring, zest, and spices. With the mixer on low speed gradually add the confectioners’ sugar and mix until it is a good piping consistency.

Notes

No Cake Flour? Here is a Substitution: If you do not have cake flour, measure out 3 cups of all purpose flour (plain flour in the UK).  Remove 6 tablespoons ( 42g) and replace with 6 Tablespoons cornstarch (42g) (cornflour in the UK).  Whisk to blend the flour and cornstarch.

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Moist and Delicious Spice Cake from Scratch

 

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Witch Shoes Cake- A Free Cake Decorating Tutorial

Halloween is almost here and we have one final cake tutorial to share for a cute and easy Witch Shoes Cake!

Witch Shoes Cake- A Free Cake Video Tutorial! This fun cake is perfect for Halloween parties!

 

 

This cute and brightly colored Halloween cake features textured buttercream, striped witchy legs and colorful polka dotted fondant witch shoes too! We finished things off with a ruffled orange skirt for an added dose of cuteness.

 

We Have More Favorite Halloween Cakes to Share!

We’ve created tons of Halloween tutorials over the years, and this is one of my favorites!

If you’d like to see our full roundup of Halloween cake tutorials (both from our member section of tutorials as well as our free section), make sure to scroll through our roundup!: A collection of our FAVORITE Halloween Cake Tutorials and Ideas

If you’re looking for more witchy cakes, don’t miss our Clumsy Witch Cake Tutorial, Witch Hats Cake, and Party Witch Cake tutorials! 

Sharing a collection of our FAVORITE Halloween Cake Decorating Designs and Tutorials!

 

How to Make an Easy Witch Shoes Cake

*You can find the full, printable detailed instructions below in the card below, but here is a quick rundown!

  • Use whatever cake size you like! For this project, I used a 6 inch double barrel (tall!) cake which stood about 7 inches tall. My cake was four cake layers with a cake cardboard halfway up and four bubble tea straw supports beneath.

 

  • If you decide to use a different size of cake, you can simply adjust the size of your witch shoes and legs– this would be great on top of a sheet cake also!

 

  • Roll out your black tinted (or pre-colored) fondant– if you have any tylose powder on hand, you can knead a little into the fondant for faster, firmer drying but that is optional.

 

  • Cut out your shapes using our templates (also linked in the card below).

 

  • Allow the shoes, bows, and legs to dry until they’ve firmed up a bit- several hours or overnight is fine as the shoes are mainly supported from behind by the cake.

 

  • Add decorations to the shoes and paint stripes onto the witch legs

 

  • Add a buttercream ruffle using a large petal tip (Wilton 125 is a good option.)

 

We hope that you enjoy the video! If you.make this design, we would love for you to share it in the comments below! Have fun!

 

Witch Shoes Cake- A Free Cake Decorating Tutorial

Learn how to make this cute and easy Witch Shoes Cake in our free cake decorating tutorial! This fun cake is perfect for Halloween parties!

Materials

  • 6 Inch Double Barrel Cake
  • (Use whatever size cake/sheet cake you like and adjust template sizes as needed. We used a 6 inch double barrel cake which stood about 7 inches high. Our double barrel cakes are four 6 inch cake layers that have a cake cardboard halfway up with 4 supporting bubble tea straws beneath cut to the height of the first two stacked cake layers.) Our cake tier was also on it’s own cake cardboard cut the the size of the cake.
  • Buttercream- We used our Fluffy Vanilla Buttercream Recipe. Our Classic Recipe is also a good choice.
  • Templates for Shoes and Legs
  • Piping Tips: We used a Tip 10 for the two sizes of polka dots
  • Large Petal Tip 125 for ruffled witch skirt. (You could also use a 104 tip for shorter ruffles).
  • Small rounded offset spatula if you’d like to create the same ridged buttercream effect
  • Turntable -Optional but helpful for cake decorating in general
  • Piping Bags – We use disposable
  • Coloring Gel: We used Americolor Super Black for stripes, Americolor Electric Green for legs & dots, Americolor Orange
  • Fondant- You could also use gum paste for the shoes & bows– or, you could knead a little tylose powder into the fondant to help it set up more quickly.
  • Vodka or lemon extract (we used vodka) to combine with coloring gel for stripes.

Instructions

For the Shoes

Roll out black fondant (add a little tylose powder of use gum paste for faster drying) onto a countertop or work surface prepared with a light coating of vegetable shortening to prevent sticking.

Print out Templates. Rol out black fondantl to about 1/8 inch thickness. Use the witch shoe template to cut out two shoes with an xacto knife. Place on a lightly greased cookie sheet that has been dusted with powdered sugar, or you can also line with parchment instead. *If using parchment, check/move the shoes every so often so that the fondant doesn’t develop wrinkles as the paper beneath the fondant often develops wrinkles over time.

If you want the shoes to be somewhat firm, allow to dry for at least a few hours or overnight. They will mostly be supported by the cake and so they don’t have to be completely firm & dry before using.

Use template (or eyeball it) to cut out the green witch legs. Once the surface of the legs is dry, you can paint on stripes using black coloring gel mixed with a touch of vodka (or lemon extract).

Use bow loops/tails template to cut out orange fondant (add tylose to speed up dry times) bows for the shoes. Allow to dry/set before using.

Cut out polka dots using a tip 10 or 12– We used a Tip 10 to create small dots for the shoes, and larger dots in green, orange, and black for the cake.

Once decorations have set up, attach to the cake with buttercream. Add orange buttercream ruffles to create the witch’s skirt using a piping tip 125 or similar petal tip. Make sure that the small end of the tip is pointed downward so that the edge of the ruffles is thin.

 

Learn how to make this CUTE and easy Witch Shoes Halloween Cake in our free cake video tutorial!

 

 

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Thanks for visiting My Cake School! Make sure to check out our Recipes Section for our full collection the BEST Cake and Frosting Recipes! You can also find our growing collection of Free Cake Tutorials in our Free Tutorials Section!

Also, if you are interested in having access to our entire collection of cake decorating video tutorials, you can find Joining Information here.

We have posted cake decorating tutorials to our site for over 10 years, and we have cake projects and techniques for all skill levels of cake decorating.  We would love to have you!

 

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