72 round cake Recipes

eggs, egg yolks, semi sweet chocolate (the best you can afford), unsalted butter, egg whites, well buttered (unsalted) loaf pan, or round cake pan

all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, slightly rounded 1/4 tsp salt, bittersweet chocolate (60% cacao), finely chopped, unsalted butter, eggs, lightly beaten, water, sugar, bittersweet chocolate (60% cacao), finely chopped, unsalted butter, cut into bits, light corn syrup, vanilla ice cream

buttery round crackers, crushed, butter, melted, white sugar, vanilla ice cream, softened, milk, instant vanilla pudding mix

butter, brown sugar, pineapple chunks, sliced round bananas, maraschino cherries (halved or whole ), chopped pecans (optional)

cola, baking soda, mild-flavored (light) molasses, all purpose flour, ground ginger, baking powder, ground cinnamon, ground nutmeg, salt, dark brown sugar, vegetable oil, eggs, water, honey, sugar, cinnamon sticks, broken in half, vanilla bean , split lengthwise, kumquats, cut into 1/4-inch-thick rounds, seeded, dark brown sugar, whipping cream, cream cheese, room temperature, unsalted butter, room temperature, vanilla extract, pecans, toasted, chopped, chopped crystallized ginger

cake, preferred brand cake mix, any flavor (i used vanilla), ingredients to prepare cake, according to directions, fresh or frozen raspberries (approx. 1 bag frozen, 2 pints fresh ), buttercream filling, marshmallow fluff, butter, softened and cut into 1-inch pieces, vanilla extract, powdered sugar plus more , if necessary, chocolate topping, chocolate chips, vegetable oil, you will also need, cupcake liners, pastry bag with round tip (or a ziplock bag and a wooden skewer)

cake (sara lee), corn flakes, green and yellow food coloring (mccormick ), vanilla frosting, vanilla cupcakes baked in orange foil liners, honey wheat sticks (pringles), soft caramels (kraft), orange round candies (sixlets), yellow and purple candy-coated sunflower seeds (sunny seed drops), ground cinnamon

reserved breadcrumbs from baked mashed potatoes recipe, kosher salt and freshly ground black pepper, cayenne pepper, reserved mashed potatoes from baked mashed potatoes recipe, cold, shredded mozzarella cheese, canola oil

muffin pans, a special metal baking pan , sometimes referred to as a muffin tin, with 6 or 12 cup-shaped depressions. most often this pan is made from aluminum., muffin cups are, standard muffin cup is about 2 1/2 inches in diameter and holds 1/4 to 1/3 cup batter., giant or texas-size muffin cup is about 3 1/2 inches in diameter and holds 5/8 cup batter., muffin cup is about 1 1/2 to 2 inches in diameter and holds 1/8 cup or 2 tbsp batter., muffin-top cup is about 4 inches in diameter but are only 1/2 inch deep ., substituting a different size muffin cup, substitute another size muffin cup for original size listed in recipe. if substituting a larger size muffin cup the recipe will yield fewer muffins and if using smaller size muffin cup the recipe will yield more muffins. the bake time will be changed also. bake a larger muffin longer than the original time and smaller muffins a shorter time., tips on baking muffins, grease muffin cups by spraying each cup with no stick cooking spray or using a paper towel dipped in shortening to grease each cup., use paper liners in muffin cups for easy clean-up., if muffin cups are filled more than 3/4 full the muffins will have flat, flying saucer tops. if sufficient room is not allowed for muffins to expand before reaching the top of the cup the muffin will flatten on top., if some muffin cups will remain empty during baking , put 2 to 3 tbsp water in the unused muffin cups to keep the pan from warping., if baked muffins stick to the bottom of the muffin cup, place hot muffin pan on a wet towel for about two minutes., source : land o lakes, all about muffins, are you eating muffins or cupcakes, hot breads are always a hit and muffins are 1 of the easiest to make. they are more quickly and easily made than biscuits and no kneading, rolling or cutting is required. they can be a savory, last minute dinner muffin or a sweet delicious breakfast muffin. made using whole-wheat flour, wheat germ, bran, honey, fruits and nuts they can be very nutritious. but like the healthy granola craze which turned into candy bars, muffins also can quickly turn into cupcakes. eating cupcakes for breakfast is your choice, but don tsp tell yourself you are eating healthy breakfast muffins. a recent magazine article revealed some muffins available in new york delicatessens were claimed to be low fat, but actually contained up to 23 g of fat. that s more fat than two egg mcmuffins., what is the difference between muffins and cupcakes, some say cupcakes have frosting. a basic formula for muffins is 2 cups flour, 2-4 tbsp sugar, 2 1/2 tsp baking powder, 1/2 tsp salt, 1 egg, 1/4 cup oil, shortening or butter, 1 cup milk. when the fat, sugar and egg ratio in a recipe reaches double or more than this, you have reached the cake level., other technical difference between muffins and cupcakes, method of cooking is different for muffins and cupcakes. the muffin method is by far the fastest and easiest. flour, sugar, baking powder and salt (all the dry ingredients) are mixed together. this is where the leavening can be uniformly dispersed into the flour. sugar is mixed with the flour to prevent the flour from lumping when combined with the wet ingredients., making and baking muffins, in a large bowl, oil (or melted butter) and egg are beaten together to form an emulsion to disperse the fat more uniformly. then the milk is stirred in. this much mixing can be done ahead and held. the two are combined just before baking., combine, cut and fold liquid into the dry ingredients. mix only to combine. batter will be lumpy but no pockets of dry ingredients should remain. the general rule is only 12 strokes., bake as soon as it s mixed. when filling cups, do not mix batter between scoops. excessive mixing causes loss of leavening., cake method for making muffins, sometimes muffins are made using the cake method , i.e. cream the fat and sugar, add eggs, add the dry ingredients and milk alternately. this is more time consuming but produces a lighter, more tender, cake-like muffin., perfect muffin, perfect muffin has a thin brown crust , a slightly rounded top with a pebbled appearance and a moist, even interior. there should be no peaks, no tunnels which are usually caused by excessive mixing and too much liquid (muffin batter should not be fluid)., more leavening is not better, just because a recipe is in print does not mean that it is in balance. a guide for leavening 2 cups of flour in a recipe is either 2 1/2 tsp double acting baking powder, or 4 tsp fast acting baking powder, or 1/2 tsp soda plus 1 cup buttermilk (for the acid) and 1 1/4 tsp baking powder. excess baking powder and soda taste bitter., here are a few tips for altering muffin recipes, substitute 2 egg whites for 1 egg in the recipe. if these are stiffly beaten and folded in at the end it will produce a lighter muffin with less fat., use non-fat milk instead of whole milk ., use salad oil in place of butter. in place of the fat in the recipe , use 1-fourth of the oil and replace the other three-fourths with fruit puree such as applesauce. jars of baby food fruits provide a quick choice of purees other than apple. adding non-gluten grain products (bran, germ, oatmeal, corn meal) for part of the flour makes a more tender muffin., create your own taste sensations, begin with the basic formula and change 1/2 cup of the flour to corn meal, bran, wheat germ, rye, oatmeal or leftover cooked cereal. add 1/2 to 1 cup chopped apple, dates, prunes, raisins, apricots, figs, blueberries, cranberries, cheese, nuts., make your favorite muffin mixes by measuring the dry ingredients twice (or more ) into two separate bowls. use 1 and package 1 with the list of wet ingredients to be added when mixing at a later date.

cm round layer sponge cakes (8-inch), brandy, maraschino juice (or another), whole blanched almonds, roasted hazelnuts, dark chocolate, cream, icing sugar

yellow cake layer, round (can use 9 inch too), cold milk, vanilla flavor instant pudding and pie filling mix, cool whip topping, thawed, unsweetened chocolate square, butter, powdered sugar, cold milk

vegetable oil, minced celery, minced green onion , plus 1/4 cup, cracker crumbs, egg, minced parsley, seafood seasoning, salt, lump maryland blue crabmeat, semi-hard round buns, extra-virgin olive oil, onion relish , recipe follows, basil sauce , recipe follows, garlic cloves, fresh basil leaves, washed, olive oil, freshly grated parmesan, mayonnaise, salt and freshly ground black pepper, red onion, chopped, red wine vinegar, chopped fresh oregano

dehydrated split pea soup, boiling water, sesame round crackers, egg, frozen chopped spinach, thawed and squeezed dry

plain round chocolate wafer cookies, heavy cream, sugar, vanilla

tuna in water, drained, cucumber, peeled seeded and diced, soy sauce, mayonnaise, rice cakes , rounds

cola, baking soda, mild-flavored light molasses, all-purpose flour, ground ginger, baking powder, ground cinnamon, ground nutmeg, salt, dark brown sugar, vegetable oil, eggs, water, honey, sugar, cinnamon sticks, broken in half, vanilla bean , split lengthwise, kumquats, cut into 1/4-inch-thick rounds, seeded, dark brown sugar, whipping cream, cream cheese, room temperature, unsalted butter, room temperature, vanilla extract, pecans, toasted, chopped, chopped crystallized ginger

rice mixture, chilled , reserved from cuban chicken and rice, breadcrumbs, egg, kosher salt and freshly ground black pepper, canola oil, for frying, fresh cilantro leaves, red wine vinegar, chopped garlic, sour cream, kosher salt and freshly ground black pepper

white cake mix, egg whites, butter, room temperature, butter, room temperature, bubblegum extract or 1/2 tsp grated orange zest, sugar, vanilla extract, jumbo pink colored sprinkles , to taste, oversized candy sprinkles, to taste (round pink cake decors and pink candy buttons)