472 days ago
by TheBakingSheet |
3 comments »
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...
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432 days ago
by ButRCream |
7 comments »
Ingredients:
For the cake
1 1/4 cups cake flour
3/4 tsp baking powder
1/2 tsp salt
1/4 cup milk
1 Tbsp vanilla bean paste
4 Tbsp unsalted butter
3 large eggs + 3 egg yolks, at room temp
1 cup sugar
For the coffee syrup
8 Tbsp strongly brewed coffee
1/4 cup sugar
For the frosting
1 cup heavy cream
8oz mascarpone
1 tsp vanilla
1/2 cup powdered sugar
Unsweetened cocoa powder, for dusting
Chocolate coffee beans, for garnish
Instructions
...
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472 days ago
by Nadia |
17 comments »
This cake is very beautiful when is cut and very easy to do .I bake it many times ,specially for Easter.Enjoy your baking!
Ingredients:
5 large eggs at room temperature
2&1/2 teaspoons bakingpowder
1cup yoghurt
2cups sugar
1/2cup milk
3cups purpose flour(My cup is 166 grams flour.3 cups are around 500 grams).
1cup vegetable oil
2tables...
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445 days ago
by smokwa |
4 comments »
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
...
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419 days ago
by TheFrostedCakeBoutiq |
7 comments »
Yields: 2-9” Round Cake Pans
Ingredients:
2 Cups sifted Cake Flour
2 Cups Sugar
3/4 Cups sifted Cocoa
2 tsp Baking Soda
1/2 tsp Baking Powder
1tsp Salt
2 Large Eggs
1 Cup Buttermilk
1 Cup Vegetable Oil
2 tsp Vanilla Extract
1 Cup Boiling Brewed Coffee (intensifies the chocolate flavour); or 1 Cup Boiling Water
Instructions:
1. Preheat Oven to 300° F (this is a slow bake chocolate cake).2. Grease pans with Crisco Shortening and line with parchment pape...
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65 days ago
by MillersCakes |
3 comments »
This is my recipe for Vanilla Marshmallow Fondant. It’s very smooth to work with, drapes beautifully, and tastes somewhat like candy corn. I’ve been asked for the recipe, so I figured I’d finally write it down and share it. It’s color is a perfect match to my homemade butter cream. It is not a bright white…more an ivory. It has more ingredients than many recipes, might take a little longer to make, but it is worth it. Enjoy! ….This recipe makes about 3 lb. 13 oz....
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424 days ago
by paula0712 |
1 comment »
This is the icing recipe I use in my bakery for cupcakes and for filling Macarons
1pkg powdered whipped topping mix½ c. cold milk (International Delight French Vanilla coffee creamer works the best)2 to 2 and 1/2 cups shortening (hi ratio) add the 1/2 cup more if you like it creamiervanilla, almond or any other flavorings (I add to taste, not sure of exact amounts)¼ c. light corn syrup2lbs bag of powdered sugar
Dissolve powdered whipped topping mix with milk in small bowl – it wil...
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203 days ago
by veenaartofcakes |
8 comments »
This 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...
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405 days ago
by Olivia's Bakery |
0 comments »
BOURBON CHOCOLATE CAKE
a good friend from NY sent me a scan from a weekly magazine. and this cake is just AMAZINGLY delicious! and it also works out if you prepare it with glutenfree/lactosefree products!
here we go:
this mousse-like cake really does melt in your mouth. it can be baked up to a day in advance but stays moist and delicious for about 3 days!!
11oz semisweet chocolate, chopped (310 gram)
6oz (12tbs) unsalted butter (170 gram)
6 large eggs, seperated, at room tem...
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284 days ago
by Sweetheaven |
3 comments »
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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