19311 bake cake cake Recipes

butter, sugar, salt, eggs, separated , whites stiffly beaten, milk, baking powder, cake flour (measured after sifting), scant tsp lemon juice, vanilla, granulated sugar, salt, flour, cornstarch, kitchen spoons cocoa (heaping spoonfuls), bitter chocolate, eggs (whole ), butter, vanilla, milk, sugar , sifted, oleo, softened (margarine), vanilla, cocoa, bitter chocolate, melted, light brown sugar, granulated sugar, semi-sweet chocolate baking squares, melted, butter, cream, vanilla

sour cream, baking soda, cake flour, baking powder, salt, butter, room temperature, sugar, eggs, separated, room temperature, fresh orange juice, fresh lemon juice, grated lemon zest, icing sugar, fresh lemon juice, chopped fresh pineapple, cored and trimmed, cornstarch, butter, sugar, salt, grated lemon zest, icing sugar, chilled cream, sweetened flaked coconut

white butter cake, cake flour, baking powder, salt, unsalted butter, at room temperature, granulated white sugar, divided, eggs, separated, pure vanilla extract, milk, cream of tartar, instant coffee, coffee, coffee liqueur, cream cheese, confectioners sugar, coffee liqueur, heavy cream, confectioners sugar, coffee liqueur, unsweetend cocoa powder, semi sweet chocolate

candied rose petals, egg whites, sugar, petals from 2 roses, cake, cake flour, sugar or ultrafine/superfine , divided, baking powder, coarse sea salt, eggs, separated, water, canola oil, grated lemon peel, whole cardamom seeds (removed from about 15 cardamom pods), ground, chilled heavy whipping cream, divided, saffron threads, powdered sugar, rose water or 1 tsp rose essence, natural unsalted pistachios

ingredients for 1 batch of cake you will need to triple this for 1 cake, cake flour, baking powder, salt, whole milk or buttermilk (i prefer buttermilk with the lemon), egg whites, sugar, grated lemon zest, unsalted butter, at room temperature, pure lemon extract, vegetable shortening (not butter flavored), powdered sugar, milk, clear vanilla, lemon extract

suryp, water, sugar, cream of tartar, ground ginger, cinnamon sticks, cakes, cake flour, baking powder, salt, butter or margarine, eggs, milk, oil for deep frying

classic white cake, cake flour (9 oz), plus more for dusting the pans, whole milk , at room temperature, egg whites (3/4 cup), at room temperature, almond extract, vanilla extract, granulated sugar (12 1/4 oz), baking powder, table salt, unsalted butter (1 1/2 sticks), softened but still cool, butter frosting, unsalted butter (2 sticks), softened but still cool, sugar (1 lb), vanilla extract, whole milk, table salt, raspberry-almond filling, blanched slivered almonds (2 1/2 oz), toasted and chopped coarse, raspberry jam (seedless )

caramel ganache, high-quality milk chocolate (such as lindt or perugina), finely chopped, bittersweet (not unsweetened ) or semisweet chocolate, finely chopped, sugar, water, cinnamon stick, heavy whipping cream, salt, unsalted butter, room temperature, cake, cake flour, baking powder, salt, unsalted butter, room temperature, golden brown sugar, divided, eggs, separated, vanilla extract, sweetened chestnut spread ** with vanilla, whole milk, brandy syrup, brandy, golden brown sugar, jarred peeled whole chestnuts**; 12 coarsely chopped, 12 left whole (about 7.25 oz), glaze, heavy whipping cream, sugar, water, bittersweet or semisweet chocolate, chopped, edible gold dust

everywhere you look , there is a lot of emphasis on cutting the fat out of our daily diets, but who wants to cut out the fat if it means cutting out the flavor when it comes to baking, there is a way to cut down on your fat intake without changing the ingredients in your favorite recipes. if you switch to nonstick silicone bakeware, you can cut down on your fat intake with minimal effort. because the bakeware is nonstick, you never have to use butter, shortening, or grease on your pans or sheets to ensure easy food removal., first silicone items made exclusively for baking were small silicone mats that fit nicely on your cookie sheet and allowed you to bake cookies with out greasing the cookie sheet or worrying about the bottoms getting burned. these little mats were a huge success and stores were hard pressed to keep them in stock., as the popularity of these mats grew , manufacturers decide to explore the idea of making more bakeware from silicone. they began making spoons, spatulas, and whisks that could withstand high heats and could be used with nonstick cookware with no fear of ruining the coating. silicone utensils were the perfect choice for candy making or any other project that required a boiling and sticky liquid to be stirred., kitchen supply manufacturers also introduced silicone potholders and oven gloves. because they can withstand heats up to 500 degrees, they are the perfect insurance that you won tsp get burned when you pull a hot dish from your oven. they don tsp conduct heat the way that a cloth potholder does and they are much sturdier and easy to keep clean than traditional potholders. home canners fell in love with silicone baker s mitts because they could actually reach into a pot of boiling water to remove a hot jar of food once it was done processing. as an added bonus these durable potholders do double duty as lid grippers making opening jars a snap., once silicone hit kitchens in the form of baking mats , utensils, and pot holders, kitchen experts began to see the potential of this material in everyday baking. suddenly almost any type of bakeware that could traditionally be found in stainless steel, aluminum, glass, or stoneware was being offered in brightly colored silicone. stores began selling muffin tins, bread loaf pans, cake pans, and pie pans. the most popular pieces tend to be the specialty designed cake pans that allow you to make cakes shaped like everything from roses to pumpkins. they even have mini cake pans that make individual, fancy shaped cakes., popularity of silicone bakeware skyrocketed as cooks began to see the benefits of using this material in their kitchens. foods pop out of silicone pans with amazing ease. you never need to grease, flour, or even use cooking spray on a silicone pan and that adds up to lots of calories and fat grams saved with each meal. because silicone is very flexible, it is easy to bend and twist it so that cakes and breads pop out easily. you never have to force baked goods out of the pan, so they retain there shape and you don tsp see a lot of split and broken cakes., silicone is a bakers dream when it comes to making evenly cooked delicacies. the material distributes heat evenly, so you never end up with a cake that is burned around the edges and still not cooked in the middle. it also cools down quickly ensuring that your foods will not continue cooking and possibly drying out once you remove them from the oven., because silicone is nonstick , cleanup is a breeze. a little soap and water and any crumb left on your bakeware disappears. it is nonporous, so it never retains any odors from the foods you cook. completely versatile it goes from oven to table to freezer and can even be thrown in the dishwasher. once you are done cleaning it, storage is a snap. with its flexibility, you can twist it, bend it, fold it or mash it up so it can fit in the smallest of drawers or cupboards., if you haven tsp tried silicone bakeware , add a piece or two to your kitchen. you will be surprised at its quality and flexibility.

cake flour sifted, sugar, baking powder, nutmeg, salt, buttermilk, eggs, lightly beaten, butter melted

sugar (i use 1 1/2 cup), baking soda, cake flour , sifted, salt, cinnamon, baking powder, crushed pineapple or 1 1/4 cups fresh pineapple, chopped small, pineapple juice (previously reserved), eggs, beaten, oil, vanilla, raw carrots (grated and loosely packed), pecans (optional)

crab cakes, crab meat - fresh cooked or canned/drained, favorite mayonnaise or mayo substitute, eggs or the equivalent in egg sub., worcestershire sauce, sweet red bell pepper, diced, scallions, chopped, celery stalk, diced, fresh parsley, finely chopped, baking powder, old bay seasoning, bread crumbs to coat, mustard sauce, mayonnaise (feel free to substitute light mayo or any mayo substitute), juice of 1 lemon, brown mustard, old bay seasoning, your favorite hot pepper sauce (optional)

nonstick baking spray, cake flour, salt, buttermilk, vanilla extract, baking soda, whole eggs, vinegar, cocoa powder, shortening, granulated sugar, whole milk, all-purpose flour, vanilla extract, unsalted butter, granulated sugar

white butter cake, cake flour, baking powder, salt, unsalted butter, at room temperature, granulated white sugar, divided, eggs, separated, pure vanilla extract, milk, cream of tartar, lemon curd, egg yolks, sugar, lemons , zested and juiced, butter, cut into pats and chilled, white mountain icing, egg whites, light corn syrup, granulated sugar, water, vanilla extract, i bag flaked coconut

sugar, strong coffee, light corn syrup, baking soda, whipping cream , whipped, angel food cake ( or sponge cake )

cake mix tips, cake mix yields 4 to 6 cups of batter., use a mix with pudding included if you re using a recipe that calls for instant pudding as an ingredient - the pudding-included cakes will turn out heavier and wetter., use regular salted butter to balance the high sugar content of cake mixes and give a more homemade taste. if you must use margarine for health reasons, make sure it is stick style and has more than 65 percent vegetable oil., cake mixes have a shelf life of up to two years if kept in a cool, dry place, like your pantry. so, if you live where it s humid in the summertime you d best not stock up on cake mixes for the long haul.

unsalted butter, at room temperature (for the pans ), plus 12 tbsp cold butter, cut into 12 pieces (for the cake), cake flour, plus more for the pans, whole milk, at room temperature, egg whites, at room temperature, vanilla bean , split lengthwise, seeds scraped out and reserved, pure vanilla extract, granulated sugar, baking powder, salt, coconut custard, cold, heavy cream, cold, unsalted butter, at room temperature, sugar, coconut custard, salt, coconut simple syrup, sweetened flaked coconut, lightly toasted, for garnish

vegetable oil (canola oil), butter, white sugar, egg yolks, only, vanilla, salt, baking powder, cake flour, half-and-half cream