 RED Red Velvet CakeI absolutely love red velvet cake and I use this recipe each time I make it. The end product produces a rich, deep red and moist, light texture. The deep red color is achieved using a combination of cocoa rouge and beet juice – it’s how I get my required daily serving of vegetable. Red Velvet Cake Ingredients1 cup unsalted butter2 tbsp water3/4 cup unsweetened cocoa (I use E. Guittard’s red dutch cocoa powder – Cocoa Rouge)3 eggs1 cup buttermilk1tbsp white vi...  Best Chocolate American Butter Cream Icing (Crusting)Best Chocolate American Butter Cream Icing (Crusting) This chocolate butter cream is absolutely lush and has a nice, rich brown color. It crusts well, so you can use the Viva method to smooth it. It also pipes beautifully. By far my favorite recipe for chocolate ABC when it comes to taste. Recipe doubles and triples well! Ingredients 1 cup salted butter, softened (2 sticks) 6 to 8 ounces unsweetened, bittersweet, or semi-sweet chocolate (or any combination) 2 tablespoons clear ...  Super Moist Pound CakeThis a family recipe from my uncle. I use this for most of my fondant covered cakes because it is a really dense cake that can hold up to the weight. Enjoy! Ingredients1 cup margarine, softened 1/2 cup butter, softened 1 8oz package cream cheese, softened 3 cups sugar 6 eggs 3 cups flour2 tsp vanilla Directions1.Combine first 3 ingredients, creaming well 2.Gradually add sugar 3.Beating until light and fluffy 4.Add eggs, one at a time, beating well after each addition 5.Add flour to crea...  Vanilla Custard FillingThis recipe was the sweet treat that my mom used to fill cream puffs with. When I started making cakes, I tried using it as a filling and it was a hit with my husband and family, so I’ve been using it for that purpose ever since. It is not overly sweet and when paired with a white or vanilla cake it gives just the right balance of smooth vanilla flavor. You may replace the vanilla with almond extract as well to suite your need. I have also sliced fresh strawberries and layered them into...  Looking for a good pineapple cake recipeMy husband’s birthdand and our anniversary (same day) is Friday and he has asked me to make him a pineapple cake – I’ve never made one and I’m looking for a good recipe that I’ll be able to stack. I’m trying to make him a beer mug, which will require stacking several 6” cakes – your “quick” help will be very appreciated. :)))) https://www.facebook.com/#!/pages/FunFetti-Cakes/271035662917797  Vanilla Bean CupcakesI had posted these previously in a forum where someone was searching for a moist vanilla cupcake recipe, but thought I’d re-post in the “official” recipe section to make it a little easier to find ;) This is the recipe I’ve been using for my vanilla cupcakes and have had lots of success with them coming out nice and moist! The only thing I’ll caution on is this – if you’re only baking one dozen at a time, leave the rest of your batter in your bowl and re-whip with a spatu...  FIOS DE OVOS - EGG STRANDS or ANGEL HAIRAngel hair, called in Portuguese fios de ovos (“egg threads”) is a traditional Portuguese sweet food made of eggs (chiefly yolks), drawn into thin strands and boiled in sugar syrup. They are a traditional element in Portuguese cuisine, both in desserts and as side dishes. Like other egg-based Portuguese sweets, fios de ovos is believed to have been created by Portuguese monks and nuns around the 14th or 15th centuries.The recipe was probably taken to Japan and Thailand by P...  Banana CakeThis is a great banana cake recipe – it’s not too dense, and is perfect for desserts or custom cakes. Ingredients: 2 1/4 C all-purpose flour1 tsp baking soda3/4 C sweet cream, salted butter1 1/2 C granulated sugar3 eggs1 1/2 tsp vanilla extract3 ripe bananas, mashed3/4 C sour cream3 TBSP Molasses Directions: 1. Preheat oven to 350 degrees and prepare pans.2. Sift together flour and baking soda.3. In another bowl, cream butter and sugar together until light and fluffy (...  Devil's Food Chocolate CakeThis is a very popular recipe on my blog and amongst my customers too. The explanation below looks very elaborate because it is accompanied on my blog with progress pictures. http://veenaartofcakes.blogspot.co.il/2012/02/devils-food-chocolate-cake.html This recipe will make Two 6 inch layers each 2 inch tall making a 4 inch high cake. OR One 8” layers cake- 2 inch tall For Two 8 inch layers making a cake 4 inch high – double the recipe baked in two 8 inch pan and bake...  very moist chocolate cakeit is for use with a 18×12 pan.. i use large cookie sheet with high edges.. this is the best chocolate cake i have ever had hands down. we have always called it brownie cake but it isn’t brownies.. ;) pioneer woman makes a good version of it and she puts buttermilk in hers so i used hers. it is awesome! cake 2 cups all-purpose flour2 cups sugar1/4 tsp salt1/2 cup buttermilk2 large eggs1 tsp vanilla extract1 tsp baking soda1/2 pound(2sticks) butter4 heaping tblsp of co...  
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