This is a softly sweet filling made from mascarpone which is an Italian cheese made of cream and a citric acid base. Because of that, it enhances sweet flavors and pairs well with fresh fruit. This filling can be used to fill cakes or cupcakes, or even frost their exterior (if kept refrigerated). Ingredients 8 oz Mascarpone cheese (Chilled) 1/2 cup Chopped Fresh Strawberries (thawed/drained frozen strawberries may be used) 1/4 cup granulated sugar 1 Tablespoon fresh lemon juice ...
Ingredients - 4 liters whole milk (can also be used with 1 large package of powdered milk dissolved in 4 liters of water)- 2 pounds sugar- 1 teaspoon baking soda- 1 pinch salt- 2 cinnamon sticks Combine milk and sugar, add salt, and cinnamon, stirring well to incorporate in a 6-quart saucepan and place over medium heat. Bring to a simmer, stirring occasionally, until the sugar has dissolved. Once taking yellow color reduce the heat to low and cook uncovered at a bare simmer and stir c...
Cake 2 cups all-purpose flour 1 teaspoon salt 1 teaspoon baking powder 2 teaspoons baking soda 3/4 cup unsweetened cocoa powder 2 cups sugar 1 cup vegetable oil 1 cup hot coffee 1 cup milk 2 large eggs 1 teaspoon vanilla Frosting 1 cup milk 5 tablespoons all-purpose flour 1/2 cup butter, softened 1/2 cup shortening 1 cup sugar 1 teaspoon vanilla Directions: 1. Preheat oven to 325°F2. In a large mixing bowl, sift together dry ...
The recipe is very easy to make and the reason I call it light and fluffy is because the beaten stiff egg whites adds enough air that the cake is so soft, it almost melts in your mouth. Makes Two x 9 inch round cakes each 2 inch tall or One 9×11 inch sheet cake. Ingredients 400 grams / 4 cups – cake flour 325 grams / 1 1/2 cup – fine granulated white sugar 280 grams / 1 1/2 cup – unsalted Butter or 250 grams / 1 1/4 cup veg Shortening 5...
This is my all time favorite Chocolate cake. It’s a dense and rich, not light and spongy. Perfect for any Chocoholic. I personally prefer it with Chocolate Ganache. If you notice I have given you two different methods to make it.The first method will give you a slightly more lighter cake, andThe second lazy method will give you a slightly less light cake.Both are equally delicious. And I’ve tired both method . Makes one 9” cake layer about 2 inch tall Or two 7” ...
2 cups self-rising flour 2 cups sugar 1 tsp soda 1 tsp baking powder 1/2 tsp salt 1 1/2 cup wesson oil 3 cups carrots 5 eggs (separated) 1 1/2 tsp cinnamon 1-2 cups pecans Preheat oven to 350. It take 40-50min to bake. I mix all the dry ingredients and wisk them together. I add the oil and egg yolks and mix well. I then beat the egg whites until fluffy. I fold them into the batter. Then I fold the carrots and pecans into the batter. It is really a simple ca...
One of my favorites….I just have to share with my cake friends!! Enjoy!! Coconut Macaroon Cupcakes with Coconut Frosting Ingredients: 1 1/2 cups sifted cake flour 1 1/2 teaspoons baking powder 6 tablespoons (3/4 stick) unsalted butter or margarine, at room temperature 2/3 cup granulated sugar, sifted 2 large eggs, separated 1 teaspoon almond extract 1/2 teaspoon vanilla extract 1/2 cup low-fat (1% milk fat) milk 1/2 cup shredded sweetened coconut Sifted confect...
Lemon Pound Cake Ingredients: 1 C butter, softened3 C sugar6 eggs5 Tbsp lemon juice1 Tbsp grated lemon peel1-2 tsp lemon extract (to your liking)3 C all-purpose flour1/2 tsp baking soda1/4 tsp salt (omit if using salted butter)1 1/4 C sour cream Drizzle/Icing:1/4 C sour cream2 Tbsp butter, softened2 1/2 C confectioners’ sugar3 Tbsp lemon juice2 tsp grated lemon peel Directions: 1. In a large mixing bowl, cream butter and sugar together until light and fluffy (between 3-5 ...
1 cup shortning1 cup light corn syrup1/2 tsp salt1 tbsp vanilla or other flavor2 lbs powder sugar mix corn syrup and shortningadd salt and flavoring to the mixstart adding powder sugarmix until looks like dough that is not sticky found this on-line. sounds good going to try and take pics. let me know if anyone else tries this.
Cake: 1 box (18.25 oz.) yellow cake mix 1 container (15 oz.) part-skim ricotta cheese 4 eggs 1/4 cup water 1/4 cup vegetable oil Filling: 1 container (15 oz.) part-skim ricotta cheese 3/4 cup confectioners’ sugar 1/4 teaspoon ground cinnamon 1/2 cup miniature semi-sweet chocolate chips 1 cup thawed non-dairy whipped topping Preheat oven to 325°F. Spray two 8-inch round cake pans with vegetable cooking spray; set aside. In large bowl, beat cake mix, ricot...
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