Showing posts with label cake. Show all posts
Showing posts with label cake. Show all posts
Tuesday, April 22, 2014
SANDRAS SUCCULENT APPLE BUNDT CAKE
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| Youll be making this cake often during the summer and fall apple season... |
Prep: 20 mins. |
Bake1 hr. 30 mins.
Posted by Sandra
INGREDIENTS
***Cake
2 cups granulated sugar
3 eggs
1-1/2 cups canola oil
1/4 cup freshly squeezed orange juice
1 teaspoon of freshly grated orange zest
3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon fine-grained kosher salt
1 tablespoon ground cinnamon
1 tablespoon vanilla extract
3 cups apples, peeled and finely chopped (about 3 medium apples)
1 cup shredded coconut (I prefer to slightly brown mine in a dry skillet beforehand)
1 cup raisins
***Sauce
1/4 cup unsalted butter
1/2 cup granulated sugar
1/4 cup buttermilk
1/4 teaspoon baking soda
METHOD
Preheat the oven to 325 degrees. Spray the bundt pan with baking oil, and set aside.
In a large bowl, with a hand mixer combine the sugar, eggs, oil, orange juice, flour, baking soda, kosher salt, cinnamon and vanilla extract; and mix until combined. With a wooden spoon, fold in apples, coconut, and raisins into batter. Pour the batter into the prepared bundt pan and bake for 1 hour and 30 minutes, or until a toothpick inserted comes out clean.
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| Adding the sauce so it absorbs into cake... |
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Tip: I like to serve this wonderful cake with french vanilla ice cream and/or whipped cream. You can also make this cake using alternate dried fruits, mixed nuts, and so on.
Thursday, April 3, 2014
Wedding Cake
There are more photos of the wedding over on Serial Crafter.
Monday, March 3, 2014
Cake Tasting What Dream Are Made Of
From time to time, I like to remind yall of CupcakesOMG!s rise to international fame by taking you back to its roots: cake.
A couple weeks ago, you practically rode side-saddle to the tasting for our wedding reception dinner, so it would have been sacrilege to not fill you in on all the details of our cake tasting.
As part of our package at our venue, we have the option of choosing one of their cake vendors. Because of my moms gluten allergy, I am adamant that we work with a bakery offering gluten free options. Even though our cake wont be gluten free, I want to have a couple of gluten free cupcakes for her so she can have the same experience as everyone else. Especially since, like, shes paying for this shindig. So, as part of our tasting, one of the cake vendors came along with a few options, including white cake with vanilla buttercream:
...chocolate cake with chocolate buttercream:
I use air-quotes (which, in this case are real quotes) to describe these cakes because in reality, they arent cake at all, theyre mousse. And mousses are DELICIOUS, but they are not cake. Thats why they are called mousse. And that concludes our English lesson for today.
I wasnt wowed by any of the cakes through our venues vendor, particularly because we didnt get a lot of choice in filling, frosting, cake combinations and ultimately, the cakes were only okay, which is why I couldnt book a tasting at Fluffy Thoughts fast enough.
Cannoli:
{The bubble chandelier reminded me of Lady Gagas bubble dress}
The dozen frostings and fillings we wanted to try were arranged quite cleverly in this deveiled egg dish:
For the next 60 minutes, the pastry chef hand crafted individual bites of cake with various combinations of fillings and frostings for us to try, which I can only describe as my idea of heaven and I need to go back immediately!!! But ultimately, Kyle and I decided on two flavors--yes, you CAN do that!!!! Well have a white cake with passionfruit curd and blackberry buttercream (this will be the bottom layer of our three-tier cake, which well cut and eat during the cake ceremony) and an Oreo-inspired cake of rich chocolate cake, white chocolate ganache, and Oreo buttercream. And it literally tastes like an Oreo. Its gonna be soooooooo good you guys!
And for my mom, chocolate cupcakes filled with French raspberry preserves, topped with chocolate buttercream.
{And after an hour of cake tasting, I still ate a cake pop. Sorry bout it.}
Anyone who doesnt like cake is officially not invited to my wedding. The End.
Tuesday, December 24, 2013
CLASSIC JELLY ROLL CAKE
This is an old classic recipe. I see variations of it online (with a whipped cream filling) however, this recipe holds true to its name JELLY roll, and was filled with jam. It is definitely a crowd pleaser. This one is made with my raspberry preserves and it is one of Picky Picky Hubbies favorites.
3 eggs
1 cup granulated sugar
1 teaspoon butter extract
1 teaspoon vanilla extract
1/3 cup of water (see note)
1 cup of CAKE FLOUR (see note)
1 teaspoon baking powder
¼ teaspoon salt
1 cup jelly or jam
powdered sugar
Preheat oven to 375°. Line a 10” x 15” jelly roll pan with parchment paper and spray the parchment paper with cooking spray, set aside.
Lay out a clean kitchen towel, preferably one with little or no texture type surface (especially not terry cloth). Dust a generous layer of powdered sugar onto the surface of the towel (the same dimensions as the pan or even a couple inches bigger).
Beat the eggs, on high speed, until very thick and lemon colored (5 minutes). Gradually add sugar while the mixer is running. Put butter extract into a 1/3 measuring cup and then fill the rest of the measuring cup with water (water + butter extract should = 1/3 cup). Add vanilla and water/butter extracts to batter and mix well. Add flour, baking powder and salt to the egg mixture and beat just until batter is smooth. Pour into the prepared pan. Bake 12 to 15 minutes or until toothpick inserted in center of cake comes out clean. Slide a knife around the cake edges to loosen it from the pan. While cake is still hot, turn it out onto the powder sugared kitchen towel. Immediately roll up the cake (ALONG WITH THE KITCHEN TOWEL) starting with the narrow end, like this
Set the kitchen towel wrapped cake on a baking rack to cool for 45 minutes. When it has cooled for 45 minutes, unroll the cake/towel (gently peeling the towel away from the cake as you unroll). The surface now facing you will have no powdered sugar on it. Stir the preserves well, to get them all loosened up, then spread it on the cake. Gently roll the cake back up (with NO towel this time). Wrap the whole thing in plastic wrap and let it cool completely. When cooled, take plastic off and top with glaze.
JELLY ROLL CAKE GLAZE
1/3 cup of butter melted
2 cups powdered sugar
1½ teaspoons vanilla extract
½ teaspoon almond extract
2 tablespoons of milk
Whisk everything together. If it seems too thick, add another tablespoon of milk. If it seems to thin, add a few more tablespoons of powdered sugar. Spoon glaze onto jelly roll and let it drip down sides.
NOTE: Any kind of kitchen towel will work, but the more textured it is, the more the cake will want to stick to it. If you only have textured kitchen towels (like me) just be careful and pull the towel off of your cake slowly and it will come away fine.
NOTE: The cake will continue to get more and more moist (the moisture from the jam works its way through the cake). So the jelly roll will be at its prime after it has been covered a few hours.
Some cooks feel intimidated by jelly roll cakes, but this recipe is nearly a foolproof. The main trick to rolling cake is that it has to be a special sponge type cake to work (dont just try ANY old cake recipe).
The biggest trick is to get the cake right in the first place. Whip those eggs a full five minutes. The pan size is another thing. For this recipe it HAS to be a 10x15. A thinner cake rolls easier than a thicker cake.
Read More..
3 eggs
1 cup granulated sugar
1 teaspoon butter extract
1 teaspoon vanilla extract
1/3 cup of water (see note)
1 cup of CAKE FLOUR (see note)
1 teaspoon baking powder
¼ teaspoon salt
1 cup jelly or jam
powdered sugar
Preheat oven to 375°. Line a 10” x 15” jelly roll pan with parchment paper and spray the parchment paper with cooking spray, set aside.
Lay out a clean kitchen towel, preferably one with little or no texture type surface (especially not terry cloth). Dust a generous layer of powdered sugar onto the surface of the towel (the same dimensions as the pan or even a couple inches bigger).
Beat the eggs, on high speed, until very thick and lemon colored (5 minutes). Gradually add sugar while the mixer is running. Put butter extract into a 1/3 measuring cup and then fill the rest of the measuring cup with water (water + butter extract should = 1/3 cup). Add vanilla and water/butter extracts to batter and mix well. Add flour, baking powder and salt to the egg mixture and beat just until batter is smooth. Pour into the prepared pan. Bake 12 to 15 minutes or until toothpick inserted in center of cake comes out clean. Slide a knife around the cake edges to loosen it from the pan. While cake is still hot, turn it out onto the powder sugared kitchen towel. Immediately roll up the cake (ALONG WITH THE KITCHEN TOWEL) starting with the narrow end, like this
Set the kitchen towel wrapped cake on a baking rack to cool for 45 minutes. When it has cooled for 45 minutes, unroll the cake/towel (gently peeling the towel away from the cake as you unroll). The surface now facing you will have no powdered sugar on it. Stir the preserves well, to get them all loosened up, then spread it on the cake. Gently roll the cake back up (with NO towel this time). Wrap the whole thing in plastic wrap and let it cool completely. When cooled, take plastic off and top with glaze.JELLY ROLL CAKE GLAZE
1/3 cup of butter melted
2 cups powdered sugar
1½ teaspoons vanilla extract
½ teaspoon almond extract
2 tablespoons of milk
Whisk everything together. If it seems too thick, add another tablespoon of milk. If it seems to thin, add a few more tablespoons of powdered sugar. Spoon glaze onto jelly roll and let it drip down sides.
NOTE: Any kind of kitchen towel will work, but the more textured it is, the more the cake will want to stick to it. If you only have textured kitchen towels (like me) just be careful and pull the towel off of your cake slowly and it will come away fine.
NOTE: The cake will continue to get more and more moist (the moisture from the jam works its way through the cake). So the jelly roll will be at its prime after it has been covered a few hours.
Some cooks feel intimidated by jelly roll cakes, but this recipe is nearly a foolproof. The main trick to rolling cake is that it has to be a special sponge type cake to work (dont just try ANY old cake recipe).
Here are a couple more tips:
Remove the HOT cake from the pan and trim any dry edges (that will keep it from cracking when you roll it).
Roll the cake AND THE TOWEL up immediately, dont let it cool down. Let it sit for a full 45 minutes then unroll and spread jam and roll back up immediately. Lay it on plastic wrap and wrap tightly. This will help also help the cake from mis-shaping while it cools (although Ive never had a problem with that).
Remove the HOT cake from the pan and trim any dry edges (that will keep it from cracking when you roll it).
Roll the cake AND THE TOWEL up immediately, dont let it cool down. Let it sit for a full 45 minutes then unroll and spread jam and roll back up immediately. Lay it on plastic wrap and wrap tightly. This will help also help the cake from mis-shaping while it cools (although Ive never had a problem with that).
If you dont have butter extract...just add an extra teaspoon of vanilla OR a teaspoon of rum extract.
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