This goes on top of the Snickerdoodle Cake.
Makes 3 1/2 cups, enough to frost a 2 or 3 layer cake.
Preparation time: 5 minutes
8 T (1 stick) butter, at room temperature
3 3/4 C confectioners' sugar, sifted
3-4 T milk
1 t pure vanilla extract
1 t ground cinnamon (after you add the vanilla)
1. Place the butter in a large mixing bowl. Blend with an electric mixer on low speed until fluffy, 30 seconds. Stop the machine and add the confectioners' sugar, 3 T milk, and vanilla. Then add the cinnamon. Blend with the mixer on low speed until the sugar is incorporated, 1 minutes. Increase the speed to medium and beat until light and fluffy, 1 minute more. Blend in up to 1 T milk if the frosting seems too stiff.
2. Use to frost the top and sides of the cake of your choice.
THIS RECIPE IS FROM THE CAKE MIX DOCTOR'S BOOK. PLEASE BUY THE BOOK IF YOU LIKE THE CAKE. YOU WON'T REGRET IT.
Saturday, September 30, 2006
Snickerdoodle Cake
I made this cake for a recent church event. At least 3-5 folks demanded the recipe. I really don't want to say "I cheated and used a cake mix" but I'm putting it here in case they really want it. This is from the Cake Mix Doctor's book.
Serves: 16
Preparation time: 5-7 minutes
Baking time: 27-29 minutes
(note: I use a bundt pan for everything, and it took 37 minutes to bake)
Assembly time: 20 minutes
Solid vegetable shortening for greasing the pans
Flour for dusting the pans
1 package (18.25) plain white cake mix
1 cup whole milk
8 T (1 stick) butter, melted
3 large eggs
1 teaspoon pure vanilla extract
2 teaspoons ground cinnamon
Cinnamon Buttercream Frosting
1. Place a rack in the center of the oven and preheat the oven to 350 degrees F.
Generously grease 2 9" round cake pans with solid vegetable shortening, then dust with flour. Shake out the excess flour. Set the pans aside.
2. Place the cake mix, milk, melted butter, eggs, vanilla, and cinnamon in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look well combined. Divide the batter between the prepared pans, smoothing it out with the rubber spatula. Place the pans in the oven side by side.
3. Bake the cakes until they are golden brown and spring back when lightly pressed with your finger, 27-9 minutes. Remove the pans from the oven and place them on wire racks to cool for 10 minutes. Run a dinner knife around the edge of each layer and invert each onto a rack, then invert them again onto another rack so that the cakes are right side up. Allow them to cool completely, 30 minutes more.
4. Meanwhile, prepare the Cinnamon Buttercream Frosting.
5. Place one cake layer, right side up, on a serving platter. Spread the top with frosting. Place the second layer, right side up, on top of the first layer and frost the top and sides of the cake with clean, smooth strokes.
Note: Place this cake, uncovered, in the refrigerator until the frosting sets, 20 minutes. Cover the cake with waxed paper and store in the refrigerator for up to 1 week. Or freeze it, wrapped in aluminum foil, for up to 6 months. Thaw the cake overnight in the refrigerator before serving.
THIS RECIPE IS FROM THE CAKE MIX DOCTOR'S BOOK. PLEASE BUY THE BOOK; YOU WON'T REGRET IT.
Serves: 16
Preparation time: 5-7 minutes
Baking time: 27-29 minutes
(note: I use a bundt pan for everything, and it took 37 minutes to bake)
Assembly time: 20 minutes
Solid vegetable shortening for greasing the pans
Flour for dusting the pans
1 package (18.25) plain white cake mix
1 cup whole milk
8 T (1 stick) butter, melted
3 large eggs
1 teaspoon pure vanilla extract
2 teaspoons ground cinnamon
Cinnamon Buttercream Frosting
1. Place a rack in the center of the oven and preheat the oven to 350 degrees F.
Generously grease 2 9" round cake pans with solid vegetable shortening, then dust with flour. Shake out the excess flour. Set the pans aside.
2. Place the cake mix, milk, melted butter, eggs, vanilla, and cinnamon in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look well combined. Divide the batter between the prepared pans, smoothing it out with the rubber spatula. Place the pans in the oven side by side.
3. Bake the cakes until they are golden brown and spring back when lightly pressed with your finger, 27-9 minutes. Remove the pans from the oven and place them on wire racks to cool for 10 minutes. Run a dinner knife around the edge of each layer and invert each onto a rack, then invert them again onto another rack so that the cakes are right side up. Allow them to cool completely, 30 minutes more.
4. Meanwhile, prepare the Cinnamon Buttercream Frosting.
5. Place one cake layer, right side up, on a serving platter. Spread the top with frosting. Place the second layer, right side up, on top of the first layer and frost the top and sides of the cake with clean, smooth strokes.
Note: Place this cake, uncovered, in the refrigerator until the frosting sets, 20 minutes. Cover the cake with waxed paper and store in the refrigerator for up to 1 week. Or freeze it, wrapped in aluminum foil, for up to 6 months. Thaw the cake overnight in the refrigerator before serving.
THIS RECIPE IS FROM THE CAKE MIX DOCTOR'S BOOK. PLEASE BUY THE BOOK; YOU WON'T REGRET IT.
My key to fabulous cakes
I just wanted to share my key to really great cakes.
USE the best quality eggs you can afford. I always use cage-free organic brown eggs. ALWAYS. I won't settle for other eggs that cost 1/6th the price. I refuse.
If the recipe calls for cinammon, add a little of your own that you've freshly ground. It adds real fresh taste. Not fake old cinnamon taste. Boring!
If the recipe calls for strawberries, add at least a few fresh real strawberries. It really add the fresh taste.
USE the best quality eggs you can afford. I always use cage-free organic brown eggs. ALWAYS. I won't settle for other eggs that cost 1/6th the price. I refuse.
If the recipe calls for cinammon, add a little of your own that you've freshly ground. It adds real fresh taste. Not fake old cinnamon taste. Boring!
If the recipe calls for strawberries, add at least a few fresh real strawberries. It really add the fresh taste.
Strawberry Applesauce Cake
I baked this cake for my own birthday this year. Yummy! There's a whole story about it. I baked it, went out on a date with my husband, left the boys with a babysitter (who is the nanny from next door). I got home, the cake was NO WHERE. I asked the (English-is-her-second-language-she-barely-speaks-it) nanny "where is my cake??" My oldest son was still awake and I had the idea to eat some birthday cake with him before I put him to bed. She said, "it's at my house. I will get it for you tomorrow." I was STUNNED. The kids she nannies for next door had taken it home, and cut up my fresh cake and taken out at least 3 pieces and left it there.
!!!
So I said, "no, you will please get it NOW." So she went next door and my husband waited outside for her to give the cake to him.
So much for having a beautiful cake on my own birthday. Oh, well. It was really really really good tasting at least!
-----
I'm baking this today for a church event tomorrow. I anticipate the church folks to ask for the recipe, so it's on this site for them to nab if they really want to know my secrets.
-----
serves: 16
prep time: 5 minutes
baking time: 30-35 minutes
assembly time: 5 minutes
Cake:
Vegetable oil spray for misting the pan
Flour for dusting the pan
1 package (18.25 ounces) plain white cake mix
1 package (10 ounces) frozen strawberries in syrup, thawed and pureed
1/2 cup sweetened applesauce
2 large eggs
Frosting:
4 ounces Neufchatel cheese (reduced fat cream cheese) at room temperature
1/2 cup strawberry preserves or sweetened sliced strawberries
1/2 cup confectioners' sugar, sifted
1 drop red food coloring (optional)
1. Place a rack in the center of the oven and preheat the oven to 350 degrees F. Lightly mist a 12-cup Bundt pan with vegetable oil spray, then dust with flour. Shake out the excess flour. Set the pan aside.
2. Place the cake mix, strawberry puree, applesauce, and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look well combined and thickened. Pour the batter into the prepared pan, smoothing it out with the rubber spatula. Place the pan in the oven.
3. Bake the cake until it is light brown and springs back when lightly pressed with your finger, 30 -35 minutes. Remove the pan from the oven and place it on a wire rack to cool for 20 minutes. Run a long, sharp knife around the edge of the cake and invert it onto a serving platter to cool completely, 20 minutes more.
4. Meanwhile, prepare the frosting. Place the Neufchatel cheese and the strawberry preserves in a medium-size mixing bowl. Blend with an electric mixer on low speed until just combined, 30 seconds. Stop the machine, scrape down the sides of the bowl with the rubber spatula, and add the confectioners' sugar and red food coloring, if desired. Increase the mixer speed to medium and beat until fluffy, 1 minute more.
5 spread the frosting over top and sides of the cooled cake with clean, smooth strokes. Slice and serve.
Note: store this cake, covered in waxed paper, in the refrigerator for up to 1 week.
THIS RECIPE IS FROM THE CAKE MIX DOCTOR'S BOOK. PLEASE BUY THE BOOK; YOU WON'T REGRET IT.
!!!
So I said, "no, you will please get it NOW." So she went next door and my husband waited outside for her to give the cake to him.
So much for having a beautiful cake on my own birthday. Oh, well. It was really really really good tasting at least!
-----
I'm baking this today for a church event tomorrow. I anticipate the church folks to ask for the recipe, so it's on this site for them to nab if they really want to know my secrets.
-----
serves: 16
prep time: 5 minutes
baking time: 30-35 minutes
assembly time: 5 minutes
Cake:
Vegetable oil spray for misting the pan
Flour for dusting the pan
1 package (18.25 ounces) plain white cake mix
1 package (10 ounces) frozen strawberries in syrup, thawed and pureed
1/2 cup sweetened applesauce
2 large eggs
Frosting:
4 ounces Neufchatel cheese (reduced fat cream cheese) at room temperature
1/2 cup strawberry preserves or sweetened sliced strawberries
1/2 cup confectioners' sugar, sifted
1 drop red food coloring (optional)
1. Place a rack in the center of the oven and preheat the oven to 350 degrees F. Lightly mist a 12-cup Bundt pan with vegetable oil spray, then dust with flour. Shake out the excess flour. Set the pan aside.
2. Place the cake mix, strawberry puree, applesauce, and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look well combined and thickened. Pour the batter into the prepared pan, smoothing it out with the rubber spatula. Place the pan in the oven.
3. Bake the cake until it is light brown and springs back when lightly pressed with your finger, 30 -35 minutes. Remove the pan from the oven and place it on a wire rack to cool for 20 minutes. Run a long, sharp knife around the edge of the cake and invert it onto a serving platter to cool completely, 20 minutes more.
4. Meanwhile, prepare the frosting. Place the Neufchatel cheese and the strawberry preserves in a medium-size mixing bowl. Blend with an electric mixer on low speed until just combined, 30 seconds. Stop the machine, scrape down the sides of the bowl with the rubber spatula, and add the confectioners' sugar and red food coloring, if desired. Increase the mixer speed to medium and beat until fluffy, 1 minute more.
5 spread the frosting over top and sides of the cooled cake with clean, smooth strokes. Slice and serve.
Note: store this cake, covered in waxed paper, in the refrigerator for up to 1 week.
THIS RECIPE IS FROM THE CAKE MIX DOCTOR'S BOOK. PLEASE BUY THE BOOK; YOU WON'T REGRET IT.
Tuesday, September 05, 2006
Cupcakes!
Click where it says "Cupcakes!" (in the title) and see the cool blog devoted to cupcakes! Very cool!!
Guy's Big Bite
I love Guy Fieri's new show! He was on the show last year "Who's Going to be the Next Food Network Star." And he won! I voted and I got my brother, Steve, to vote too. I love the recipes! If you can check them out, I recommend them.
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