Despicable Me – Minion Cake


minion cake

Ingredients

1 box Betty Crocker® SuperMoist® butter recipe yellow cake mix
Water, butter and eggs called for on cake mix box

1 container Betty Crocker® Whipped whipped cream frosting
Golden yellow food color

1 tube (4.25 oz) Betty Crocker® blue decorating icing

7 pieces (12 inches each) black string licorice

1 chocolate-covered peppermint patty (1.4 oz), unwrapped

3 milk chocolate candy drops or pieces, unwrapped

5 pieces (1 inch in diameter) chewy chocolate candies, unwrapped

1 teaspoon corn syrup

1 oz silver decorating sugar
Betty Crocker® Easy Flow black decorating icing (from 6.4-oz can)

Directions

1 Heat oven to 350°F (325°F for dark or nonstick pans). Line large cookie sheet with cooking parchment paper or waxed paper. Spray bottom only of 13×9-inch pan with baking spray with flour.

2 Make and bake cake mix as directed on box, using water, butter and eggs. Cool 10 minutes in pan on cooling rack. Turn cake out onto paper-lined cookie sheet. Cool completely, about 1 hour.

3 With serrated knife, trim off square corners of cake, creating oblong shape. Trim 1 short side flat to make bottom of cake.

4 Spoon three-fourths of the container of frosting into medium bowl. Stir in yellow food color. Frost cake with thin coat of yellow frosting. Refrigerate 30 minutes.

5 Remove cake from refrigerator. Frost cake with final coating of yellow frosting. Refrigerate until frosting is firm, about 15 minutes.

6 Use off-set spatula to make an upward curving line in frosting about 4 inches from bottom of cake. Place blue decorating icing in small bowl; stir until smooth. Frost bottom (including bottom edges) of cake with blue icing up to curved line. Use 1 licorice string to cover line; if needed, use kitchen scissors to snip away excess licorice. Refrigerate cake 30 to 45 minutes.

7 For eye, frost mint patty with thick layer of remaining white frosting. Place 1 of the chocolate candy drops, pointed end down, into frosting; set patty aside.

8 Knead together chewy chocolate candies. When completely combined and malleable, roll candy between palms into a rope. Press rope around plastic tumbler with 3 1/4- to 3 1/2-inch diameter rim; press loose ends together to secure. Gently lift tumbler away from candy. With pastry brush, coat chocolate candy ring with a little corn syrup (you may not need all of the corn syrup). Place silver sugar in shallow dish; dip chocolate ring into sugar to coat.

9 Remove cake from refrigerator. Gently peel cake away from paper; place cake on cake board or serving platter. Place eye towards top center of cake. Place silver ring around eye.

10 Press 2 chocolate drops into blue portion of cake just under licorice string to create buttons on jumper. Arrange 4-inch piece of licorice onto cake a few inches below eye in a half-curve to create smile. Cut 2 licorice strings into 3-inch pieces; insert into top of cake to create hair. Use more licorice strings to outline jumper.

11 Attach plain tip (provided) to Easy Flow icing nozzle. Draw 2 lines of icing about 2 inches apart on either side of silver eye ring. Fill in lines with more black icing; smooth icing with small knife or spatula. Store cake loosely covered.

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No-Bake Cheesecake


INGREDIENTS

  • 2 packages (20 sheets) graham crackers
  • 11 tablespoons (1 3/8 sticks) unsalted butter, melted
  • 2 tablespoons sugar
  • 2 8-ounce packages cream cheese, room temperature
  • 1 14-ounce can (1 1/4 cups) sweetened condensed milk
  • 1/4 cup fresh lemon juice
  • 1 teaspoon vanilla extract

DIRECTIONS

  1. STEP 1

    Put graham crackers in a large resealable plastic bag, and crush them with a rolling pin until very fine crumbs form.

  2. STEP 2

    Pour crumbs into a medium bowl; stir in sugar. Add butter, and stir until well combined.

  3. STEP 3

    Press the crumb mixture into a 9-inch springform pan, spreading it 1 1/2 to 2 inches up the side; press flat. Chill crust in freezer at least 10 minutes.

  4. STEP 4

    Meanwhile, make the filling: Using an electric mixer set at medium-high speed, beat the cream cheese in a large bowl until smooth. Beat in the condensed milk a little at a time, scraping the sides of the bowl as necessary. Beat in the lemon juice and vanilla.

  5. STEP 5

    Pour the filling into the crust; smooth the top with a rubber spatula. Cover with plastic wrap, and refrigerate until firm, 2 1/2 to 3 hours.

  6. STEP 6

    Unclasp sides of pan, and remove cheesecake.

Banana Cake


INGREDIENTS

  • 1 1/4 cup sugar
  • 1/2 cup butter (1/4 pound, or one stick)
  • 2 eggs
  • 1 teaspoon baking soda
  • 8 tablespoons sour cream
  • 2 cups mashed banana (mash lumpy)
  • 1 1/2 cups flour
  • 1 teaspoon vanilla
  • 1/4 teaspoon salt
  • 1 teaspoon rum (optional, but Fleur always makes it with rum!)
  • 1 cup of dried cherries golden raisins and strawberries (optional, but Fleur always includes these!)

PREPARATION

Pre-heat oven to 375°F.

Cream butter and sugar. Add eggs; beat lightly.

Dissolve soda and cream in a small bowl and add to the butter mixture. Beat well. Add bananas, flour, salt and vanilla. Mix well.

Pour into buttered oblong pan. Bake in 375°F oven until tester comes out almost dry.

Carrot Cake


INGREDIENTS

  • Carrot Cake: 2 cups all purpose flour
    2 tsp. baking soda
    2 tsp. baking powder
    1/2 tsp. salt
    3 tsp. ground cinnamon
    1/2 tsp. nutmeg
    4 eggs
    1 1/4 cups oil
    1 cup granulated white sugar
    1 cup packed brown sugar
    2 tsp. vanilla
    3 cups grated carrots
    1 cup nuts (pecans or walnuts) optional
    1 cup raisins (optional
  • Cream Cheese Frosting: 8 ounces cream cheese, softened
    1/2 cup butter, softened
    2 cups confectioners’ sugar
    1 teaspoon vanilla extract
INSTRUCTIONS
  1. Preheat oven to 325°F. Prepare two 9” pans or one 12” cake pan or one 9”x 13” sheet pan by lining with parchment or wax paper.
  2. Mix together in a bowl together flour,baking soda, baking powder, salt, cinnamon and nutmeg.
  3. In a bigger bowl, whisk together eggs, oil, sugars, and vanilla for about minute or so.
  4. Add the dry ingredients to the wet mixture and mix for about 2 minutes more.
  5. Add the grated carrots. Then add nuts and raisins if desired.
  6. Pour batter in prepared cake pans and bake for approx. 45 to 50 minutes. Test for doneness by inserting a skewer, it should be dry when taken out. Cool then fill and frost with cream cheese frosting. Garnish with more nuts.
  7. To make the cream cheese frosting: a bowl beat together cream cheese and butter until creamy. Add in icing sugar and beat for a minute. Add vanilla. Scrape down the sides of the bowl and beat for another minute.

White Cake with Layers


ingredients

  • 2 cups all-purpose flour (spoon flour into dry-measure cup and level off)
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 12 tablespoons (1 1/2 sticks) unsalted butter, softened
  • 1 1/2 cups sugar
  • 2 teaspoons vanilla extract
  • 6 large egg whites
  • 3/4 cup milk
  • Two 9-inch round cake pans, buttered and bottoms lined with buttered parchment or wax paper

preparation

1 Position a rack in the middle of the oven and preheat to 350 degrees.

2 Combine the flour, baking powder, and salt in a bowl, mixing well.

3 Place the butter and sugar in the bowl of a heavy-duty mixer fitted with the paddle attachment and beat on medium speed for about 5 minutes, or until very soft and light. Beat in the vanilla.

4 Whisk together the egg whites and milk by hand in a medium mixing bowl until just combined.

5 Reduce the mixer speed to low and beat in one-quarter of the flour mixture, then one-third of the milk mixture, stopping and scraping down the bowl and beater after each addition. Beat in another quarter of the flour, then another third of the milk mixture. Scrape again. Repeat with another quarter of the flour and the remaining milk mixture; scrape. Finally, beat in the remaining flour mixture.

6 Scrape the bowl well with a large rubber spatula. Pour the batter into the prepared pans and smooth the tops.

7 Bake the layers for about 30 to 35 minutes, until they are well risen and firm and a toothpick inserted in the center emerges clean. Cool the layers in the pans on racks for 5 minutes, then unmold onto racks to finish cooling right side up.

Read More http://www.epicurious.com/recipes/food/views/Classic-White-Cake-Layers-353170#ixzz2c7k5Rm6t

Oreo Cake


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Serves: 16

Total Time: 1 hr 20 min

Prep Time: 20 min

Cook Time: 30 min

 Oven Temp: 350

Ingredients

  • 1 package(s) (2-layer size) devil’s food cake mix
  • 4 squares BAKER’S Semi-Sweet Chocolate
  • 1/4 cup(s) butter
  • 1 package(s) (8-ounce) PHILADELPHIA Cream Cheese, softened
  • 1/2 cup(s) sugar
  • 2 cup(s) COOL WHIP Whipped Topping, thawed
  • 12 OREO Cookies, coarsely crushed

Directions

  1. Heat oven to 350 degrees F.
  2. Prepare cake batter and bake in 2 (9-inch) round pans as directed on package. Cool cakes in pans 10 minutes. Invert onto wire racks; gently remove pans. Cool cakes completely.
  3. Microwave chocolate and butter in small microwaveable bowl on HIGH 2 minutes or until butter is melted. Stir until chocolate is completely melted. Cool 5 minutes. Meanwhile, beat cream cheese and sugar in large bowl with mixer until blended. Gently stir in COOL WHIP and crushed cookies.
  4. Place 1 cake layer on plate, spread with cream cheese mixture. Top with remaining cake layer. Spread top with chocolate glaze; let stand 10 minutes or until firm. Keep refrigerated.

Black and White Cake


Ingredients

  • 2 tablespoon(s) baking powder
  • 1 1/2 teaspoon(s) table salt
  • 2 cup(s) milk
  • 1 1/2 tablespoon(s) pure vanilla extract
  • 3 stick(s) unsalted butter, softened
  • 4 cup(s) sugar
  • 8 large eggs, at room temperature
  • Confectioners’ sugar, for dusting

Frosting and Filling

  • 1 quart(s) heavy cream
  • 2 cup(s) sugar
  • 1 1/2 pound(s) (75 to 85 percent) extra-dark chocolate, chopped
  • 4 stick(s) (1 pound) unsalted butter, softened
  • 2 cup(s) confectioners’ sugar

Directions

  1. Preheat the oven to 350 degrees F; arrange 3 racks in the oven. Line three 12- by 17-inch baking sheets with parchment paper and spray with vegetable oil.
  2. In a large bowl, whisk the cake flour with the baking powder and salt. In a measuring cup, combine the milk and vanilla. In the bowl of a standing electric mixer fitted with the paddle, beat the butter until creamy. Add the sugar and beat at medium speed until fluffy, about 5 minutes. Add the eggs, one at a time, beating well between additions. At low speed, beat in the dry and wet ingredients in 3 alternating batches.
  3. Spread the batter (there will be about 14 cups) evenly on the 3 baking sheets. Bake for about 30 minutes, just until springy; shift the pans halfway through for even baking. Let the cakes cool completely in the pans.
  4. Dust the cake tops generously with confectioners’ sugar. Invert the cakes onto cutting boards or sturdy cardboard and remove the sheets and peel off the parchment. Shake the boards to make sure the cakes don’t stick.
  5. In a very large saucepan, combine 3 1/2 cups of the cream with the sugar and bring to a boil. Simmer over low heat for 10 minutes, stirring until slightly reduced. Remove from the heat. Add the chocolate. Let stand for 5 minutes, then whisk until smooth. Let the ganache cool.
  6. Using an electric mixer at moderate speed, beat the remaining 1/2 cup of cream into the ganache. Add the butter and beat until creamy, about 1 minute. Transfer half of the ganache (about 3 1/2 cups) to a bowl and beat in the confectioners’ sugar to make the filling.
  7. Immediately spread half of the filling over the top of a cake layer. Top with a second layer and spread with the remaining filling. Top with the third cake layer. Chill for 20 minutes.
  8. Trim the cake neatly. Slide parchment paper strips under the cake to catch frosting. Spread a thin layer of frosting around the side of the cake, then top with the remaining frosting. Refrigerate until set, about 2 hours.
  9. Remove the paper strips. Bring the cake to room temperature before serving.

Chocolate Cake


Image

  • 1 3/4 cups
  • 2 cups white sugar
  • 3/4 cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup strong brewed coffee
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
 Directions
  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans or one 9×13 inch pan.
  2. In large bowl combine flour, sugar, cocoa, baking soda, baking powder and salt. Make a well in the center.
  3. Add eggs, coffee, buttermilk, oil and vanilla. Beat for 2 minutes on medium speed. Batter will be thin. Pour into prepared pans.
  4. Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until toothpick inserted into center of cake comes out clean. Cool for 10 minutes, then remove from pans and finish cooling on a wire rack. Fill and frost as desired.

Mom's Best Spice Cake


1 1/2 c flour

3/4 c sugar

1/4 c brown sugar

1/2 tsp baking powder and bakins soda

1/2 tsp cinnamon

1/4 tsp ginger

1/4 tsp salt

1/2 c water

1/2 c oil

1 tsp vanilla

1 egg

1 jar of baby food prunes

 

sift dry ingredients. add to dry ingredients – oil water egg and prunes, vanilla. mix well. pour into pan GREASED. bake in pre heated oven @ 350 f for 30 minutes.