Posts Tagged ‘yellow cake’

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Happy New Year!

January 11, 2012

It’s not to late to say Happy New Year, is it?  This month, New Year’s Day actually, commemorates my second year of blogging.  This post is actually my 275th.  I can’t believe it.  It really doesn’t seem like two years since I started sharing my thoughts and recipes with all of you.

To celebrate my second anniversary, I’m sharing my top five most viewed posts.  Funny thing is that these posts were most viewed last year, but were all written in 2010.  Makes me wonder what things will be looked at in 2012.

At the top of the list is one of my favorite coffee cakes.  It’s a blueberry raspberry coffee cake, but don’t be fooled.  I’ve made it with blackberries, too.  This cake is moist and so easy to make.

Next, is oreo cupcakes with oreo frosting.  These are so moist and yummy.  I’ve actually made cake pops with some leftover cupcakes and frosting.  These have been my go to cupcake for Meeshie’s birthday for the last two years.

How about a great yellow cake recipe?  Everyone should have one.  This is absolutely the best yellow cake recipe I’ve ever had, and I’ve had a lot of yellow cake.

Speaking of cake pops, my reindeer ones were a big hit last year.  I’m not sure why.  I’ve shared quite a few cake pops and I’m not sure why this one has risen to the top…

Last, is a cake from my husband’s childhood, bobovka.  It’s a moist cake made with yeast and poppy seed filling.   This is a great cake warm and equally great the next day.

Happy blogging and thanks for sharing your comments and encouragement!

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Rudolph Reindeer Pops

December 17, 2010

I made reindeer pops.  I love making cake pops. 

I made turkey ones for Thanksgiving.

I made these to add to the cookie trays I give out.  They were so much fun to make, too.  I used the yellow cake recipe and add almond extract to it and the frosting.  I cut up the small pretzel twists for the antlers, used the red cinnamon balls for the nose and cut up mini-marshmallows for the eyes.

Yellow Cake

  • 2 1/4 C All-Purpose Flour
  • 1 1/2 C Sugar
  • 3 1/2 t Baking Powder
  • 1 t  Salt
  • 1 1/4 C Milk
  • Vegetable Oil
  • 1/2 C Butter, softened
  • 1 T Vanilla
  • 3 Large Eggs

Preheat the oven to 350 degrees.

In a large mixing bowl combine the flour, sugar, baking powder and salt.  Mix well.

Measure the milk in a 2 cup measuring cup then add enough vegetable oil to bring the liquid up to 1 1/3 C.

Beat the butter and vanilla and add the milk mixture.  Add the butter/milk mixture to the dry ingredients and beat for 2 minutes, scraping the sides of the bowl as needed

Add the eggs, one at a time and continue to beat for an additional 2 minutes.  Pour batter into prepared pan.  Note: I used Baker’s Joy, but you could use Pam or butter/flour the pan.  Of course if you use flour, just use a pinch or two of the flour you have already measured out.

Bake for 25 to 30 minutes or until a wooden pick inserted in the center comes out clean.

Wedding Cake Frosting

  • 1/3 C white Crisco shortening, softened
  • 1/3 C butter, softened
  • 4-6 T of heavy whipping cream, unwhipped (I actually used half-n-half)
  • A pinch of salt
  • 1 ½ t almond extract
  • 2 ½ C confectioner’s sugar, sifted

In a large bowl using an electric mixer at medium speed beat together the shortening and butter with the cream, salt and almond extract until smooth (about 3 minutes). Add the confectioner’s sugar, beat well until smooth and fluffy. You can add more confectioner’s sugar and cream to achieve the desired consistency but for this use it was just how I wanted it.

Once you have finished baking the cake, let it cool.  Take it out of the pan and crumble it in a large bowl.  Add the frosting, a little at a time, until you get the right consistency to form golf ball sized balls.  I usually use a little more than half of the frosting.  Place the cake balls on a cookie sheet and stick them in the freezer to set.  Once they’ve set, I place them in a Ziploc bag for later.

When you are ready to assemble, take the cake pops out of the freezer and poke them with a lollipop stick.  Melt some almond bark in a narrow, deep container according to the directions on the package.  Dip the pop in the melted almond bark, shake off the excess, and decorate.  I stick the pops on some old styrofoam packing.  Make sure to have everything in hand because the pops set quickly.

Enjoy!

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The Best Yellow Cake Ever

August 15, 2010

I made this cake for Meeshie’s birthday.  Remember the piano cake?

This is the best yellow cake that I’ve ever had.  I’ve been through a number of yellow cake recipes throughout the years.  Some have left a funky taste in your mouth.  Some have been like sawdust.  If you’ve ever made scratch yellow cake, you know exactly what I mean.  It’s always frustrated me that Betty Crocker made a better yellow cake than me. 

Until this recipe.

It’s moist.  Oh yeah super moist without cheating.  Have you ever made a yellow cake and then poked holes in it to “add” moisture?  That’s just wrong in my book and you don’t have to do that here.

It’s tasty.  The flavor is so good.  No funky after taste in your mouth.  No funky coating on your tongue.

This is the best yellow cake ever.

Yellow Cake

  • 2 1/4 C All-Purpose Flour
  • 1 1/2 C Sugar
  • 3 1/2 t Baking Powder
  • 1 t  Salt
  • 1 1/4 C Milk
  • Vegetable Oil
  • 1/2 C Butter, softened
  • 1 T Vanilla
  • 3 Large Eggs

Preheat the oven to 350 degrees.

In a large mixing bowl combine the flour, sugar, baking powder and salt.  Mix well.

Measure the milk in a 2 cup measuring cup then add enough vegetable oil to bring the liquid up to 1 1/3 C.

Beat the butter and vanilla and add the milk mixture.  Add the butter/milk mixture to the dry ingredients and beat for 2 minutes, scraping the sides of the bowl as needed

Add the eggs, one at a time and continue to beat for an additional 2 minutes.  Pour batter into prepared pan.  Note: I used Baker’s Joy, but you could use Pam or butter/flour the pan.  Of course if you use flour, just use a pinch or two of the flour you have already measured out.

Bake for 25 to 30 minutes or until a wooden pick inserted in the center comes out clean.

This recipe will also fill 3 9 x 1 1/2 inch round pans.

Here is the filling recipe that I used.  Trust me when I say that as good as the filling is, and it totally rocks, the cake stands great alone.  

If you love strawberries, you will love this recipe for the mouse filling.  It can actually be eaten alone it’s that good.  I do love a good mouse.

Strawberry Mouse Filling

  • 2 C strawberries
  • 2 T fresh lemon juice, divided
  • 8 oz white chocolate, finely chopped and melted
  • 1 1/4 t unflavored gelatin powder
  • 2 C heavy cream
  • 2 T powdered sugar

Put all the strawberries with 1 T of lemon juice in a blender and mix until pureed.  Put 1/4 C cool water into a small bowl and sprinkle the gelatin over the water.  Let stand for 5 minutes.  Stir 1/4 C cream and 2 T powdered sugar in a small saucepan and bring to a simmer.  Add the gelatin mixture and stir until the gelatin dissolves.  Pour this mixture into the bowl of melted chocolate and stir until smooth.  Whisk in 3/4 C of the strawberry puree.  Reserve the remaining 1/4 C of puree.  Using an electric mixer, whip the remaining 1 3/4 C cream, beat until medium peaks form.  Whisk 1/3 of the cream into the chocolate mixture.  Using a rubber spatula, gently fold the remaining whipped cream into the mixture.  Refrigerate for 1 hour.  Stir the remaining 1 T of lemon juice into the reserved berries.  Fold the berries into the mouse and chill for 4-6 hours.

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Sing us a song, I’m the Piano Man

June 1, 2010

This year for Meeshie’s birthday she picked a karaoke theme.  Last year it was a luau and I made volcano cake.  It was a bundt cake with ice cream in the center, covered with a chocolate pudding/cool whip mixture and cherries going down the side like lava.  I thought the cake looked anything but a volcano but she loved it.  With the karaoke she decided (in January) that she wanted a piano cake.

Oh, where will I order it from?

Mom, you can make that.  That will be no problem. And I want a big star with the number 8 on it ‘cuz that’s how old I’m going to be.

Like I would forget her age!

I didn’t want another brown cake this year.  Since her birthday is in July, I’ve been looking things up on the internet like mad trying to figure out how I’m going to make a piano cake.  Let me tell you there wasn’t too much out there.  But then I had the same issue last year with the volcano cake. 

I knew that I wanted to use fondant and then had issues finding enough black fondant at Michael’s.  I ended up trying fondant for the first time with the cake pops for the communion.  I had a small cross cookie cutter that I used on the white fondant and applied them to the pops.  Not too bad.  It’s like using play doh (which is not used in my house!  I know I have a few issues).

I found this fondant on-line and ended up using all of it for my trial run.  Yep this was a trial run. 

I used this cake recipe.  It is an awesome yellow cake recipe.  Moist and tasty.  I don’t know why so many scratch yellow cake recipes are neither.

Yellow Cake

  • 2 1/4 C flour
  • 1 1/2 C sugar
  • 3 1/2 t baking powder
  • 1 t salt
  • 1 1/4 C milk
  • vegetable oil
  • 1/2 C butter, softened
  • 1 T vanilla
  • 3 large eggs

Preheat the oven to 350 degrees. 

In a large mixing bowl combine the flour, sugar, baking powder and salt.  Mix well.

Measure the milk in a 2 cup measuring cup then add enough vegetable oil to bring the liquid up to 1 1/3 C.

Beat the butter and vanilla and add the milk mixture.  Add the butter/milk mixture to the dry ingredients and beat for 2 minutes, scraping the sides of the bowl as needed

Add the eggs, one at a time and continue to beat for an additional 2 minutes.  Pour batter into prepared pan.

Bake for 25 to 30 minutes or until a wooden pick inserted in the center comes out clean. 

I made this filling.

Strawberry Mouse Filling

  • 2 C strawberries
  • 2 T fresh lemon juice, divided
  • 8 oz white chocolate, finely chopped and melted
  • 1 1/4 t unflavored gelatin powder
  • 2 C heavy cream
  • 2 T powdered sugar

Put all the strawberries with 1 T of lemon juice in a blender and mix until pureed.  Put 1/4 C cool water into a small bowl and sprinkle the gelatin over the water.  Let stand for 5 minutes.  Stir 1/4 C cream and 2 T powdered sugar in a small saucepan and bring to a simmer.  Add the gelatin mixture and stir until the gelatin dissolves.  Pour this mixture into the bowl of melted chocolate and stir until smooth.  Whisk in 3/4 C of the strawberry puree.  Reserve the remaining 1/4 C of puree.  Using an electric mixer, whip the remaining 1 3/4 C cream, beat until medium peaks form.  Whisk 1/3 of the cream into the chocolate mixture.  Using a rubber spatula, gently fold the remaining whipped cream into the mixture.  Refrigerate for 1 hour.  Stir the remaining 1 T of lemon juice into the reserved berries.  Fold the berries into the mouse and chill for 4-6 hours.

I decided that I would only make one 9×13 cake and slice it in half horizontally.  The problem with that was that the cake wasn’t that thick.  I think it was less than 1 1/2 inches deep.  I stuck it in the freezer so I could slice it easier.  I won’t be doing that again.  I’ll just make two cakes.  When I made the filling, I didn’t pay close attention to the directions.  I didn’t have any whipping cream and I didn’t let it set for an hour before adding the rest of the berries.  It tastes heavenly, but it didn’t set properly.  Also, I’ll half the recipe because I have more than half left over. 

 I also don’t like how you can see some of the powdered sugar I put down on the counter to prevent the fondant from sticking.  I dusted it off as best that I could, but I’m not sure what I could use to get rid of it.  Meeshie wants some stars, one with the number 8 on it, on the cake.  I didn’t feel I needed to add that part for the prototype.  I plan to make them with the fondant and place them on sticks to give the piano more of a dimension.

See how it’s kinda dusty?  I think if I’m more patient I can remove that next time.

Overall, I’m satisfied with how it turned out considering I’ve never actually used that much fondant before.  I’m glad that I did it this weekend so I can go through my notes and strategize for July.

Oh yeah it tastes pretty awesome, too!

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