Michelle's Favorite Recipes: Cake

Showing posts with label Cake. Show all posts

Sunday, September 4, 2016

Coconut Sheet Cake

This cake literally MELTS IN YOUR MOUTH!!! It is beyond delicious and super simple to make! One of my favorite cake recipes to date!

Ingredients

2 cups flour plus 2 Tablespoon flour
2 cups sugar
½ cup butter
1 cup water
½ cup shortening
½ cup buttermilk
½ teaspoon baking soda
2 eggs
1 teaspoon vanilla
1 teaspoon coconut extract
¼ cup shredded coconut

COCONUT FROSTING

½ cup butter
6 Tablespoons milk
3½ cups powdered sugar
1 teaspoon coconut extract

ADDITIONAL INGREDIENTS

Sweetened Shredded Coconut for topping

Instructions

In a large mixing bowl, measure flour and sugar. Set aside.
In a medium sauce pan, combine butter, water, and shortening. Bring to a boil. After mixture reaches a boil, add it to the flour mixture and stir to combine.
Add buttermilk, then baking soda, then eggs, then vanilla in that order, mixing in-between each addition. Stir in coconut.
Pour into a greased 18x13x1 inch cookie sheet and bake at 400 degrees F for 20 minutes.

COCONUT FROSTING

Bring combine butter and milk bring to a boil, stir in powdered sugar and coconut extract until smooth.
After cake has cooked, remove from oven and poke holes in hot cake with a fork. Pour frosting evenly over the top.
Sprinkle top of cake with shredded coconut.

http://www.chef-in-training.com/2015/01/coconut-sheet-cake/

Friday, June 3, 2016

1 Duncan Hines yellow cake mix
1 pkg. instant chocolate pudding
2 large eggs
2 cups warm water

Mix cake mix, pudding, eggs and water. Blend for 2 minutes. Pour in greased and floured 9x13 baking dish. Bake at 350 degrees for 30-35 minutes or until cake pulls away from the sides of the pan.

Frosting:
1 cube butter, softened
1-2 cups powdered sugar
1 (8 oz.) Cool Whip
2 or 3 skor candy bars

Whip butter and powdered sugar together. Fold in Cool Whip. Put it on top of the cold cake. Sprinkle the crushed Skor bars on top. Keep refrigerated.

Monday, October 12, 2015

Caramel Pumpkin Sheet Cake

CARAMEL PUMPKIN SHEET CAKE

This will be the BEST dessert you make this fall! The caramel-pumpkin combination is HEAVENLY! The cake is so moist and the caramel frosting is the perfect finishing touch!

Author: Nikki

Recipe type: Dessert

INGREDIENTS

1 (15 ounce) can pumpkin, not pumpkin pie filling
2 cups sugar
1 cup vegetable oil
4 eggs
2 cups flour
2 teaspoons baking soda
1 teaspoon cinnamon
½ teaspoon salt

Frosting

6 Tablespoons butter
½ cup heavy cream
1 cup brown sugar
2 cups powdered sugar
2 teaspoons vanilla

INSTRUCTIONS

Preheat oven to 350 degrees.
Spray a 15x10x1 inch baking sheet with cooking spray.
In a large mixing bowl combine: pumpkin, sugar and oil and Mix well. Add eggs and beat again. Add flour, baking soda, cinnamon, and salt and mix well. Pour into prepared pan and bake for 25-30 minutes or until done. Test by touching top of cake, when it springs back it is done. Cool on rack.

Frosting

While cake is cooling combine butter, cream and brown sugar in medium sauce pan. Stir over medium heat until mixture begins to boil. Remove from heat and cool for 6 minutes. Add powdered sugar and vanilla and mix well. Spread over cake.

http://www.chef-in-training.com/2015/09/caramel-pumpkin-sheet-cake/

Thursday, August 6, 2015

Gracie and Halle's Carrot Cake

Sigrid's Carrot Cake

Prep Time:: 20 Minutes
Cook Time:: 45 Minutes
Difficulty:: Easy
Servings:: 12

Print Recipe

Ingredients

Cake
2 cups Sugar
1 cup Vegetable Oil
4 whole Eggs
2 cups All-purpose Flour, Plus More For Dusting
1 teaspoon Baking Powder
1 teaspoon Baking Soda
1 teaspoon Ground Cinnamon
1/2 teaspoon Salt
2 cups Grated Carrots
Butter, For Greasing
Icing
1 stick Butter, Softened
1 package (8 Ounce) Cream Cheese, Softened
1 pound Powdered Sugar
2 teaspoons Vanilla
1 cup Pecans, Chopped Really Finely

Preparation Instructions

For the cake: Preheat the oven to 350 degrees F. Mix together the granulated sugar, oil and eggs in a large bowl. In another bowl, sift together the flour, baking powder, baking soda, cinnamon and salt. Add the flour mixture to the sugar mixture and combine. Then add the carrots and mix well. Pour the batter into a greased and floured Bundt pan and bake until done, about 45-50 minutes. Leave to cool completely.

(Note: you can also make the cake in a sheet pan, cupcake pan, or loaf pan. Just adjust the baking time accordingly.)

Meanwhile, for the icing: In a larger bowl, cream the butter and cream cheese together. Add the powdered sugar and vanilla and blend. Then mix in the pecans. Spread the icing on the completely cooled carrot cake, then sprinkle some reserved chopped pecans all over the top.

Eat. Faint. Repeat as needed.

http://thepioneerwoman.com/cooking/2012/09/i-love-ya-tomorrow/

Thursday, May 14, 2015

Mary Hardman's Frosting and Filling Recipes

Mary Hardman's Frosting and Filling Recipes

Basic
1 cup butter
4 cups powdered sugar
1 tsp flavoring
4 T milk or cream
(can be used as filling)

Decorator's Basic
1/2 cup butter
8 cups powdered sugar
2 tsp. butter flavor
2/3 cups water
2 cups Crisco (do not substitute)

Chocolate
Use basic recipe, substitute 3 1/2 cups powdered sugar, 1/2 cup cocoa powder, 5-6 T milk or cream.

Cream Cheese Icing
Use 4 oz. cream cheese and 1/2 cup butter

All recipes - soften butter to room temperature

Filling variations to basic recipe- Add shredded coconut; zest of lemons, oranges, or limes; add caramel topping; cool whip; add raspberry or strawberry filling mixture.

Raspberry or Strawberry Filling
1 box raspberry or strawberry junket
1 cup water

Place in small pot on medium heat, stir until it boils, take off heat and add 6 ounces of frozen strawberries or raspberries; stir until raspberries dissolve - mixture should be the consistency of jam. Add Ice cubes if it is too thick- stir, remove any partially dissolved cubes.

Mary Hardman's Cake Decorating 101

Baking Tips

Decrease the temperature listed on the box or cookbook cake recipes by 25 degrees
Cook cupcakes at the recommended temperature
Slightly cool cakes in the freezer before cutting
Trim cakes before assembling layers together
Cut any "tops off" of the cake - cake surfaces should be completely flat
Place "to be decorated cake" on separate board than the final serving platter - trim board to fit the cake exactly.
Make and icing "well" between icing cake layers before adding filling to avoid seepage
Crumb-coat the cake if possible, thin layer of icing.

Frosting the Cake Tips

Beginning on the top of the cake; spoon ample portion of butter cream frosting.
Begin spreading frosting with a metal spatula, avoid touching raw cake with the spatula.
Spread ample portions of frosting onto the sides of the cake - using a turn table will help.
Smooth iced cake with a metal spatula, removing any excess frosting.
Use metal spatula dipped in hot water to smooth the sides
Move iced cake to stand or display plate to decorate.

Decorating Tips

Star tube 13-22: Borders, shells, rosettes, stars
Round tube 1-12: writing, dots, hearts, scrolls, cornell lace, pearls, figure piping
Leaf Tube 65-67, 349-352: leaves, stand up ruffles
Rose tube 101-104: Roses, ruffles, sweet peas

Mary Hardman's Quick Cake Recipes

Mary Hardman's Quick Cake Recipes

Basic recipe using your choice of white, yellow or chocolate cake mixes.

Preferences: Pillsbury or Duncan Hines for all cakes (exception: Betty Crocker Chocolate is best for a chocolate cake)

1 Cake mix recipe makes an 8 inch double layer cake or a 9x13

Basic Cake Recipe

1 cup of water

3 whole eggs

1 cake mix 1/4 cup vegetable oil (substitute softened butter)

1 tsp. butter flavoring (optional)

White Cake Mix Base-

Raspberry or Strawberry Marble - White cake mix; mix 1/2 cup batter with 1 T raspberry or strawberry filling. Swirl mixture into white cake batter

Coconut/Coconut Pecan- White cake mix; add 1/2 cup shredded coconut, 1 tsp. coconut flavor, (optional- substitute coconut milk for water) and add chopped pecans if desired.

White Chocolate Marble- same as raspberry marble except use chocolate cake batter with almond or vanilla flavoring.

Almond Poppy - Add 1/4 cup poppy seeds; additional almond flavor to taste.

Yellow Cake Mix Base-

Lemon, Lemon-Orange or Orange Cake - yellow cake mix; lemon or orange extract, sezt from large orange or lemon. Add yellow or orange food color to tint the batter.

Pumpkin Spice- Add 1/2 pumpkin puree, 2 tsp. pumpkin pie spice, 2 T flour.

Apple Cake or Quick Carrot- add 2/3 cup grated apple or carrots (depending on the type of cake); spices: cinnamon, nutmeg, vanilla flavor, 2 T flour, 1/2 cup chopped walnuts or pecans.

Chocolate Mixes (Betty Crocker Chocolate) -substitute 1/2 cup mayo for oil, 2 T flour.

Chocolate Chip- Add 1/3-1/2 cup mini chocolate chips- dredge them in 2 T flour, stir after batter is in the pan.