Showing posts with label cake. Show all posts
Showing posts with label cake. Show all posts

Flower Birthday Cupcakes with Buttercream Icing

flower cupcake cake
I made this flower birthday cake with 12 cupcakes for my daughter's birthday. I used the following buttercream icing to decorate, which was easy to work with and tasted delicious. 

For the buttercream icing you will need
4 oz butter unsalted
1 1/2 cups icing sugar
pinch of salt
2 tbsp milk*

Baked Chocolate Doughnuts

1 cup flour
1/2 cup vanilla infused sugar
1/4 cup cocoa powder
1/2 teaspoon baking soda
1 egg
6 tablespoons sour cream
1/4 cup milk
1/4 cup vegetable oil

Buttermilk Cake

This buttermilk cake recipe from Model Bakery cookbook is delicious, and has become my go-to recipe for cake bases. I served one of the cakes bases with a layer of canned fruits. 

1 cup unsalted butter softened at room temperature
2 3/4 cups cake flour *
1 tsp baking powder
1 tsp baking soda
1/2 tsp fine sea salt

Chocolate Treasure Island Cake

I made a Treasure Island cake using the following chocolate cake recipe for my son's birthday to accompany the pirate ship cake.

1 1/3 cups all-purpose flour
1 2/3 cups sugar
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt
2/3 cup vegetable oil

Delicious Cheesecake From The Greek Yogurt Cookbook

The Greek Yogurt Cookbook by Lauren Kelly has over 125 nutritious recipes. Although, my family and I enjoy yogurt we barely eat it on its own. However, I find when I incorporate yogurt into our food such as in desserts or savoury dishes it gets eaten. Greek yogurts are different from traditional yogurt because it goes through an extra straining process that removes excess sugars and liquids. Some historians think yogurt was found accidentally far back as 9000BC when milk was stored in warm climates and it fermented resulting in yogurt. 

Quick Carrot Cake With Cream Cheese Frosting

carrot cake with cream cheese frosting
3/4 cup vegetable oil
1 cup flour
1/2 tsp ground allspice
1 tsp baking powder
1/2 tsp ground ginger
1/4 tsp salt
2 carrots (about 1 cup) grated
1/2 cup brown sugar
1/3 cup raisins
2 eggs
1 tbsp orange juice

Pumpkin Streusel Muffin

1/2 cup sugar pumpkin purée
1/2 cup whole milk
1/3 cup vegetable oil
1/2 cup sugar
1 egg beaten
1 3/4 cups flour
2 tbsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/4 cup brown sugar
1/2 tsp cinnamon
2 tbsp butter
1/3 cup walnuts chopped

Sticky toffee Pudding

Sticky toffee Pudding
the cake
9 tbsp unsalted butter at room temperature
1 cup pitted dates 
2 tsp baking soda
1 cup water
2 cups flour
1 cup brown sugar
1 tsp salt
3 eggs

In a pan simmer the dates with the baking soda and water for 5 minutes until it is soft. Puree with the cooking liquid in a blender. 
In a bowl add the butter, sugar, salt, eggs and sifted flour. Using a mixer, blend everything until it is combined. Mix the date puree into the mixture. 
Prepare the 9 x 13 baking dish with butter, then add a few of the simmered dates coarsely chopped and pour the mixture. Bake in a 375F preheated oven for 35 to 40 minutes until the cake is firm to the touch. Turn out onto a plate and drizzle with toffee sauce before serving.

toffee sauce
3/4 cup brown sugar
5 tbsp unsalted butter cubed
2/3 cup heavy cream
pinch of salt

Prepare the sauce while the cake is baking. Melt the sugar, butter and cream together in a pan until it is smooth and combined. Stir in the salt and allow to boil for a few minutes. Serve the warm pudding with the hot toffee sauce.

The pudding and sauce can be made up to 2 days ahead and reheated before serving. We can also make in 8 individual 7 oz ramekins and bake for about 20 to 25 minutes. 
This sticky toffee pudding is adapted from the DK baking book.
Sticky toffee Pudding
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Apple Pudding

apple pudding
2 tart apples
2 tsp lemon juice
4 tsp sugar for the first part
1 cup flour
2 tsp baking powder
1/8 tsp salt
1/2 cup butter
1/2 cup sugar for the second part
1 egg beaten
1/2 cup milk

1 tsp sugar
1/8 tsp cinnamon

Mix the topping ingredients and leave it ready to sprinkle over the top of the batter before baking.

Grease and flour the pan and leave it aside.  Peel and slice the apples and sprinkle it with lemon juice.  Arrange the apple slices over the bottom of the cake pan.  Sprinkle 4 tsp sugar over the apples.

In a bowl cream the butter and sugar.  Then add the beaten egg to the mixture.  Sift the flour, baking powder, salt and add this to the butter mixture, while adding the flour alternate it with the milk.  
Spoon the batter over the apples and gently smooth the top. Sprinkle the topping ingredients and bake for 35 to 40 minutes in a preheated 350F oven.
Update: I used a 8" springform or removable pan, you can use a square pan as well.
My daughter made this apple pudding at summer camp last year. This warm delicious pioneer pudding recipe is wonderful to serve on its own or with vanilla ice cream.
apple pudding
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Brownies with Rice Krispies

Happy Holidays!

These brownies with Rice Krispies are delicious and easy to make.

1 1/2 cups Rice Krispies cereal crushed
1/2 cup vanilla flavoured sugar  
1/4 cup flour
1/8 cup cocoa
pinch salt
pinch baking soda
1/4 cup vegetable oil
2 eggs
1 tbsp milk

Mix crushed cereal, sugar, flour, cocoa, salt and nuts.  Then add oil, eggs and milk.  Mix until combined and then spread evenly in a greased 8" x 8" baking pan.
Bake at 350F for about 15 minutes until a skewer inserted in the centre comes out clean.  Do not over bake.  Cool completely on a wire rack before cutting into squares.  
Store in a tight covered container at room temperature.  This recipe is slightly adapted from this site.

This holiday season Kellogg's Rice Krispies cereal has teamed up withe Lisa Sangeuedolce, a top Canadian cake decorator to create dazzling homemade gift ideas on a tiny budget.  Lisa's signature Kellogg's Rice Krispies cereal holiday ornaments put a fancy twist on Rice Krispies square.  Join Kellogg's on Facebook and see a variety of ideas to make delicious treats.

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Fondant Dinosaur Park Cake

I made this Dinosaur Park Number 4 fondant cake for my son's birthday today, here are the details of how I made the cake.  Looking forward to your thoughts :)
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Pineapple cheesecake

1 tbsp butter
3/4 cup graham wafers crumbs

Prepare a 8" springform pan with nonstick cooking spray.
Combine the softened butter and crumbs, then press into the bottom of the pan and freeze until the filling is ready.

1/4 package light cream cheese softened
1 cup cottage cheese
1 1/2 cup sugar
1/4 cup cornstarch
4 egg whites
1 tsp vanilla
14 oz crushed pineapple can well drained
1 cup drained yogurt*

*Drain the yogurt overnight in the fridge by placing it in a sieve lined with a paper towel over a bowl.
Combine and beat the cream cheese and cottage cheese until it is smooth.  Then beat in the sugar and cornstarch.  Add the yogurt and then stir in the crushed drained pineapple.  
Pour the batter into the frozen crust.

Bake in a 325F preheated oven for about 75 minutes until the sides are nicely brown and it is puffy in the centre.  
Turn the heat off and leave the oven door open halfway to let the cheesecake cool for about 1 to 1 1/2 hours inside the oven.  Then chill the cake for at least 4 hours or overnight before serving.
This recipe is adapted from a magazine clipping, not sure about the name of the magazine.

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Plum crumble cake

plum crumble cake
For the cake
2 cups flour
3/4 to 1 cup vanilla infused sugar *
2 eggs
1 tsp baking powder
3/4 cup butter
plums to cover the cake

*It depends on the sweetness of the plum, I used about 8 plums with pit removed and cut in half.

Melt the butter and cool.  Sift flour and baking powder together, then add the sugar and eggs.  Rub together using the fingers then add the melted butter and form a dough.  Cover the smooth dough with a plastic wrap and cool in the fridge for an hour.

For the crumble

3/4 cup flour
1/4 cup sugar
1/4 cup butter
1 1/2 tsp cinnamon ground
Combine everything by rubbing the ingredients between the fingers to get a coarse texture.

Prepare a 13"x9" glass baking pan with baking paper and press the chilled dough evenly.  Press the tops with the halved, pitted plums.  Cover the cake with the crumble.  Bake the cake at 350F for about 40 to 50 minutes.  When the cake is tested with a skewer and it comes out clean, remove from the oven, cool and then cut to serve.

plum crumble cake
This recipe is adapted from here.
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Golden sheet cake with buttercream icing

Eid Mubarak everyone.  Here is a golden sheet cake recipe I made for Eid.  The recipe is adapted from The Smitten Kitchen Cookbook.

12 tbsp (170g) unsalted butter at room temperature
2 3/4 cup (345g) flour
1/4 cup (30g) cornstarch
1 1/4 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
1 1/2 cups (300g) sugar *
1 1/2 tsp vanilla extract ** 
3 large eggs at room temperature
1 1/2 cup (355g) buttermilk well shaken

*I measured all ingredients in a weighing scale and reduced the amount of sugar by about 2 to 3 tbsp; just because my family doesn't like cakes that are too sweet.  Next time I will be reducing the butter by a couple of tbsp as well.
** I used vanilla infused sugar and omitted the vanilla extract.

Cream the butter and sugar till pale and fluffy then add vanilla if using.  Add eggs to this mixture one at a time beating well after each addition.  Add the buttermilk until just combined.
Mix flour, cornstarch, baking powder, baking soda, salt in a bowl, then sift it before mixing it into the butter sugar mixture in three additions until it is just incorporated. 
Spread the batter evenly in a 9"x13" baking pan prepared with parchment paper that is coated with butter or cooking spray or muffin tray (makes 24).  
Bake at 350F for 30 to 40 minutes until the cake tested with a skewer comes out clean.  Cool the cake in the pan on a rack for 10 minutes then discard the parchment paper and cool completely for about an hour before frosting the cake with buttercream icing.

The Smitten Kitchen Cookbook is written by food blogger, Deb Perelman.  Deb started her kitchen adventure in her tiny kitchen in Manhattan and documented it in her blog Smitten Kitchen.  She has adapted her recipes for the everyday cook, as the recipes use less time to prepare, few  ingredients and costs less.  This cookbook has over 100 recipes that are easy to follow, which is separated into breakfast, salads, sandwich/tart/pizzas, vegetarian dishes, non-vegetarian dishes, sweets and party snacks/ drinks.  
I liked reading the stories that came with each recipe that accompanies delicious pictures.  
I will be having brunch with Deb, the author in the middle of November; so if you have any questions or comments please email me or leave a comment on this post.
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Chocolate Mug cake with Alfa One Rice Bran Oil

Alfa One Rice Bran oil is a versatile nutritionally balanced oil that can be used for all types of cooking.  It is created from bran and germ found in the husks of Thai rice.  This oil has been around for decades in Asian countries.  It has a natural light, clean taste with a mild nutty flavour.  This Rice Bran oil can be used for frying, barbecuing, grilling, stir-fries and non-stick baking.  It has a higher smoking point and lower viscosity so the food cooks fasters and evenly without absorbing a lot of oil, so we can use less oil.  The oil lets other ingredients shine and does not overpower because of its ultra-mild flavour.
The oil contains anti-oxidants, high levels of Vitamin E that helps protect against free-radical damage.
The other qualities of the oil, no trans fats, no cholesterol, lower fat absorption, balanced fat and fewer calorie goodness makes it a heart healthy oil.  The oil has a long shelf life without chemical preservatives.  
This Alfa One Rice Bran oil is #1 in New Zealand, and now available in Canadian stores.  It is sold in 500ml or 1L containers.

There are some delicious recipes in Alfa One Recipe page, I chose this famous Chocolate Mug cake to make by adapting the recipe from the site.
4 tbsp flour
1/8 tsp baking powder
1/8 tsp salt
4 tbsp vanilla flavoured sugar
2 tbsp cocoa
1 egg*
3 tbsp milk
3 tbsp Alfa One Rice Bran Oil

Mix the wet ingredients with a fork in a microwave safe mug then add the dry ingredients slowly and mix well.  Place the mug in a microwave safe plate and cook for 1 1/2 to 2 minutes**.  Even if you see the cake rising to the top don't open the microwave.

*The egg can be omitted the cake might be a little more on the brownie fudgy side.
**I put the cake for 2 minutes, after it came out let it cool.  If you microwave too much it will burn.  In most microwaves 1 1/2 to 2 minutes is enough.

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Carrot zucchini cupcakes

carrot zucchini cupcakes
Carrot zucchini cupcakes

1 1/2 cups flour

1 1/2 tsp baking powder
1/2 tsp ground cinnamon
1/4 tsp salt
1 cup sugar 
1/2 cup unsalted butter melted and cooled slightly
2 eggs
1 cup shredded carrot (1 large)
1 cup shredded zucchini (1 small)
1/3 cup milk

Whisk flour, baking powder, cinnamon and salt.  In another bowl whisk the sugar, butter and eggs separately.  Add the shredded carrot and zucchini to the egg mixture with a spatula and beat until it is mixed. Stir in the flour mixture and milk alternately in three additions beating until smooth.

Scoop the batter into a prepared muffin pan and bake in a 350F oven for 20 to 25 minutes until golden brown and tops of the cupcakes spring back when lightly touched. Let cool in the pan for 10 minutes.  Remove from pan and cool completely on a rack.
For a variation we can add 1/3 cup sweetened flaked coconut to the batter.

This recipe is from the book 150 Best cupcake recipes by Julie Hasson.  Cupcake fans will really like this book.  There are lots of recipes to choose from depending on our preference and mood. The content of the book is separated into introduction, chocolate, fruit, nuts, adults only, kids, with spices, new twist, vegan and frostings. The sources and the index are very helpful.

The author explains the basic tips and techniques on how we can decorate, the tools and equipment, types of ingredients and the differences between different chocolate, coffee, diary etc.  This is good for people who are learning to decorate and novice bakers; it may also refresh the knowledge of advanced bakers.

The recipe is excerpted from 150 Best Cupcake Recipes by Julie Hasson © 2012 Robert Rose Reprinted with permission. All rights reserved. All rights reserved on photographs and opinion of the written content Torviewtoronto © 2012 unless mentioned. Please Ask First

Amaretti cookies

Grace's sweet life is a book full of delicious homemade Italian dessert recipes written by Canadian blogger Grace Massa Langlois.  Grace has an Italian background and has learned her cooking knowledge from her mom. With her children's support, she started sharing her love for food with the world.

All the basics are in the beginning of the book with tips and explanations.  Grace has put in different types of variations that exist on the recipes.  Some of the basics are pastry cream, chantilly cream, sweetened whipped cream, ricotta cream, Italian meringue, egg foam base for semifreddo and mousse, sweet pastry doughty, pie dough, croissants, hazelnut praline, puff pastry and choux pastry.

The pies and tart recipes in the book are presented beautifully.  The pastries and fried desserts such as Sicilian cannoli, honey balls, profiteroles and many more are in a different section.  The creams, custards, mousses and soufflés section is full of colourful desserts.  Some desserts require gelatine. The recipes in the frozen and fruit desserts section will be enjoyed during this heat.

The book has delicious Italian cake and cheesecake recipes.  Some cakes require the yeast for cake with vanilla (Lievito Vaniglinato) and liquor, so I couldn't try most of the cakes.  I will be looking for the yeast soon :)  I would have liked if there were suggestions of what ingredients we can be substitute to replace the liquor, as I don't use it.
The cute mini dessert section has six fabulous looking detailed recipes.  I tried the soft amaretti cookies from the cookies and confections section. The recipe in the book makes six dozen cookies so I reduced the ingredients to make one third of the recipe.
Here is the original recipe from the book
3 eggs
1 1/3 cup superfine sugar (I pulsed granulated sugar)
4 1/2 cups less 1/2 tbsp almond meal (blanched almonds dried then finely ground)
confectioners sugar for rolling (I didn't do this part)
silver dragées for decorating (I didn't use this)

Separate the eggs in to two bowls.  Let the egg yolk and egg white come to room temperature, leave it covered with plastic wrap for 1/2 hour before whisking.
With a whisk beat egg yolks then add the sugar and whisk until the sugar is combined.  Add the ground almond meal and whisk till combined, don't over mix.
With a clean whisk beat the egg whites to barely a soft peak, this is very important don't overbeat.
Fold one third of the egg whites into the almond mixture then fold the rest and combine don't over mix.
Cover and refrigerate the cookie dough for about 1 hour or overnight.  
Bake in a preheated 325F oven on a baking mat. Roll the cookie dough into 1 tbsp balls.  Roll the balls in icing sugar and place a sliver dragée if using in the center.  Don't flatten the cookies. Bake 20 cookies per sheet for 25 to 30 minutes rotating the baking sheet halfway through.  Place the baking mat on a wire rack and allow the cookies to cool for two minutes.   Using a spatula transfer the cookies on to the wire rack to let it cool completely.

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Basic Chiffon cake from Tartine

I enjoyed looking through and following the recipes of the book, Tartine by Elisabeth M. Prueitt and Chad Robertson.  The authors of this book, as many of you know are chefs and bakery owners of Tartine in San Francisco.  They use fresh seasonal ingredients in their recipes.  The recipes in the book are detailed and the ingredients are reduced for home use.  It is easy to follow so we can make bakery style croissants, fruit tarts and tender cakes at home.

I like the black and white images and the colourful pictures in the book.  The vivid details in the introduction and other chapters of the book were interesting to read.  If I visit San Francisco, I would want to taste the fresh baked pastries and goodies from Tartine bakery after reading this book :)

There are few tips and suggestions throughout the book such as leave the peel and sometimes the seeds i.e. cherry and apricot to enhance flavours in the baked goods.  Leaving the apricot pit will make the desserts have an amaretto liqueur taste.

I tried a few recipes from the book, which turned out well.   I am looking forward to make the quiche, chocolate cake and ginger pudding soon.  There are lots more recipes such as how to make croissants, puff pastries, brioche and more.

Here is the recipe for the basic chiffon cake from the book Tartine.

2 1/4 cups flour
2 tsp baking powder
1 1/2 cups sugar
1/4 tsp salt
1/2 cup vegetable oil
6 egg yolks (1/2 cup)
3/4 cup water
2 tsp vanilla
1 1/2 tsp lemon zest grated
10 egg whites (1 1/3 cups)
1/4 tsp cream of tartar or lemon juice
egg whites at room temperature

Sift the flour and baking powder.  Then whisk the 1 1/4 cups sugar and salt to the flour.
In a small bowl whisk oil, egg yolks, water, vanilla and lemon zest.
Make a well in the flour mixture, add the yolk mixture and whisk thoroughly and quickly for about 1 minute until it is smooth.
Beat the egg whites until it is frothy.  Add the cream of tartar or lemon juice and beat until the whites hold soft peaks.  Add the 1/4 cup sugar and beat on medium high speed until the whites are firm and have shiny peaks.  
Add 1/3 of the beat egg whites to the yolk mixture and then fold it in gently to lighten the batter.  Fold in the remaining whites until combined.
Line the bottom of a 10" springform pan with 3" sides using a parchment paper cut to fit exactly.  Don't grease the sides of the pan.  Pour the batter into the pan smooth the top and bake in a 325F preheated oven for 45 to 55 minutes until the skewer inserted into the center comes out clean.  Let the cake cool in the pan on top of a wire rack.  Unmould the cake and then peel off the parchment.
The cake keeps well wrapped in the fridge for 4 days or in the freezer for up to 1 month.

This goes to cake recipes event.
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Chocolate cake with whipped cream icing

I made this delicious quick chocolate cake for my hubby's birthday.

I used this chocolate cake recipe made with cocoa powder and oil.

for the icing
1 1/2 cups whipped cream
2 tbsp icing sugar

Beat well till it holds peaks and then apply. Decorated the cake with smarties and fondant flowers.

Please check out Createwithmom for fun activities, toys and recipes. Thank you friends :)

All rights reserved on photographs and written content Torviewtoronto © 2012 unless mentioned. Please Ask First

Chocolate beet cake

1 1/3 cups self rising flour
2/3 cup cocoa powder
1 tsp baking soda
1 1/4 cups sugar
9 oz beets cooked and pureed
3 eggs
1 tsp vanilla
2/3 cup oil

1/4 cup icing sugar
1 tbsp beet juice

Sift flour, cocoa, baking soda, then stir the sugar.

Puree the cooked beets in a blender and remove the juices with a strainer. Leave the juice aside for the icing. Add the beet pulp, eggs, vanilla, oil and blend in a blender till it doubles in volume. Pour the beet mixture to the dry ingredients by gently folding with a spatula.

Pour the batter into an oiled and lined 9" baking pan and bake at 350F for 40 to 45 minutes until a skewer comes out clean. If the cake starts to brown too much on the edges cover the top with an aluminum foil by making a large hole in the centre to let the steam out.

Remove the pan from the oven and cool 5 to 10 minutes in the pan. Then leave the cake in a rack to cool completely before putting icing.
Make a thick icing and spread it over the cake by letting it to drizzle down the sides of the cake.

This soft delicious cake recipe is adapted from the book Bake and decorate and goes to the New u event, ABC series dessert and cooking concept chocolate fest.

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