My friends Mollie and Paulie are finally getting hitched.
I said Mollie, what would you like for Rosie and I to do for your wedding (Thinking she was going to give me a list of songs to sing). She said that she wanted us to make the wedding cakes. I said Wow... Okay. So I started giving her a list of all the wonderful ideas, like Chocolate Torte with Strawberry Filling. Fresh Tangerine Cake. Blackberry Jam Cake. Honey & Cream Cake... etc.
She said Nope. I want White Cake, Chocolate Cake, and Lemon Cake with White Buttercream Icing. To which I said... No problem. and Here's why...
Check out this White Cake Recipe from Cooks.Com
http://www.cooks.com/rec/view/0,166,146170-232204,00.html
MOIST WHITE CAKE
Read more about it at www.cooks.com/rec/view/0,166,146170-232204,00.html
Content Copyright © 2011 Cooks.com - All rights reserved.
2 c. flour
2 tsp. baking powder
1/2 tsp. salt
1 1/2 c. sugar
1 1/4 c. milk
1 tsp. vanilla
2 eggs
1/2 c. shortening
Mix shortening, eggs, sugar, vanilla, and milk. Then mix flour, baking powder and salt in another bowl. Then add dry ingredients to other mixture. Pour into a greased 9 x 12 pan.
Bake at 350°F for 40 minutes.
and for Perfectly White Buttercream
check out
http://www.hurryupcakes.com/recipes/frosting-recipes/bright-white-buttercream-frosting
Bright White Buttercream is a great decorating frosting with a heavenly taste.
This frosting has a lighter taste than the shortening free Butteriest Buttercream, spreads easily, and is stiff enough to form lovely peaks. An easy decorator frosting that’s great for novelty cakes.
Ingredients
* 8 oz (2 “sticks”) room temperature butter
* 1 cup shortening
* 1 tbsp plus 1 tsp clear vanilla extract
* 7 cups powdered sugar (approximately 2 pounds)
* 6 tbsp milk
* <1 drop blue liquid food coloring (optional)
Directions
(See below for addition of food coloring directions.)
1. In one bowl, thoroughly cream butter, shortening, and vanilla.
2. Add one cup of powdered sugar and one tablespoon of milk. Beat thoroughly at medium speed.
3. Repeat step #2 until you have added all of the milk and powdered sugar.
4. Beat for an additional 3-5 minutes at medium speed.
Yield: Approximately five cups of frosting.
Mollie & bPaulie's Wedding Cake
Many Thanks to Rosie for decorating the buh jeepers out of that !!!
Monday, May 16, 2011
Friday, May 6, 2011
The Possibilities are Endless
While working this week, my boss handed me a recipe out of Food Network Magazine
It is a MIX & MATCH QUICK BREAD RECIPE.
She made Zucchini, Dried Cranberry, Bread with Vanilla Bean Glaze.
The result was... Absolutely Delicious!
Check it out!
http://www.foodnetwork.com/recipes-and-cooking/mix-and-match-quick-bread/index.html
Create your perfect loaf of quick bread: This customizable recipe leads to thousands of possibilities!
1. Choose a Flavor
Prepare 1 cup fruit or vegetables (one kind).
*Pear, shredded and squeezed dry
*Apple, shredded and squeezed dry
*Banana, mashed
*Carrot, shredded
*Zucchini, shredded and squeezed dry
2. Pick Your Mix-Ins
Choose up to 1 3/4 cups total of the following ingredients (use no more than 3/4 cup nuts). Toast and chop any nuts; chop any large dried fruit.
*Walnuts
*Pecans
*Almonds
*Hazelnuts
*Pistachios
*Dried cherries
*Dried cranberries
*Dried currants
*Raisins
*Dried figs
*Dried apricots
*Pitted dried dates
*Rolled oats
*Chocolate chips
*Sweetened shredded coconut
3. Prepare the Pan
Preheat the oven to 350 degrees F. Lightly butter one 9-by-5-inch loaf pan or three 6-by-3-inch mini pans.
4. Make the Batter
Mix 1 1/4 cups flour, 3/4 cup sugar, 1 teaspoon each baking powder and salt, and 1/2 teaspoon each baking soda, cinnamon and nutmeg in a large bowl; add your dry mix-ins (from step 2). In a medium bowl, whisk 2 eggs, 1/2 cup cooled melted butter or vegetable oil, 1/2 cup plain yogurt or sour cream, 1 teaspoon vanilla extract and 1 teaspoon citrus zest (optional). Stir your fruit or vegetables (from step 1) into the egg mixture, then fold into the dry mixture until just combined.
5. Bake the Loaf
Spread the batter in the prepared pan(s). Bake until a toothpick inserted into the center comes out clean, about 55 minutes for a standard loaf, 35 to 40 minutes for mini loaves. Cool 30 minutes in the pan(s) on a rack, then turn out onto the rack to cool completely.
6. Make a Glaze
Prepare a glaze, pour on the cooled bread and let set, 15 to 20 minutes.
Chocolate
Whisk 1 cup confectioners' sugar, 2 tablespoons cocoa powder, 2 tablespoons milk, 1/4 teaspoon vanilla extract and a pinch of salt.
Vanilla Bean
Whisk 1 cup confectioners' sugar, 1 tablespoon milk and the seeds from 1 vanilla bean.
Brown Butter
Brown 3 tablespoons butter over low heat; cool slightly. Whisk with 1/2 cup confectioners' sugar and 1 tablespoon milk. Use immediately.
Citrus
Whisk 1 cup confectioners' sugar, 1 tablespoon each milk and citrus juice, and 1 teaspoon citrus zest.
Cream Cheese
Whisk 1 cup confectioners' sugar, 3 tablespoons softened cream cheese, 2 tablespoons milk and ¼ teaspoon vanilla extract.
Make these in advance: You can store them in an airtight container for up to 1 week.
Photographs by Charles Masters
It is a MIX & MATCH QUICK BREAD RECIPE.
She made Zucchini, Dried Cranberry, Bread with Vanilla Bean Glaze.
The result was... Absolutely Delicious!
Check it out!
http://www.foodnetwork.com/recipes-and-cooking/mix-and-match-quick-bread/index.html
Create your perfect loaf of quick bread: This customizable recipe leads to thousands of possibilities!
1. Choose a Flavor
Prepare 1 cup fruit or vegetables (one kind).
*Pear, shredded and squeezed dry
*Apple, shredded and squeezed dry
*Banana, mashed
*Carrot, shredded
*Zucchini, shredded and squeezed dry
2. Pick Your Mix-Ins
Choose up to 1 3/4 cups total of the following ingredients (use no more than 3/4 cup nuts). Toast and chop any nuts; chop any large dried fruit.
*Walnuts
*Pecans
*Almonds
*Hazelnuts
*Pistachios
*Dried cherries
*Dried cranberries
*Dried currants
*Raisins
*Dried figs
*Dried apricots
*Pitted dried dates
*Rolled oats
*Chocolate chips
*Sweetened shredded coconut
3. Prepare the Pan
Preheat the oven to 350 degrees F. Lightly butter one 9-by-5-inch loaf pan or three 6-by-3-inch mini pans.
4. Make the Batter
Mix 1 1/4 cups flour, 3/4 cup sugar, 1 teaspoon each baking powder and salt, and 1/2 teaspoon each baking soda, cinnamon and nutmeg in a large bowl; add your dry mix-ins (from step 2). In a medium bowl, whisk 2 eggs, 1/2 cup cooled melted butter or vegetable oil, 1/2 cup plain yogurt or sour cream, 1 teaspoon vanilla extract and 1 teaspoon citrus zest (optional). Stir your fruit or vegetables (from step 1) into the egg mixture, then fold into the dry mixture until just combined.
5. Bake the Loaf
Spread the batter in the prepared pan(s). Bake until a toothpick inserted into the center comes out clean, about 55 minutes for a standard loaf, 35 to 40 minutes for mini loaves. Cool 30 minutes in the pan(s) on a rack, then turn out onto the rack to cool completely.
6. Make a Glaze
Prepare a glaze, pour on the cooled bread and let set, 15 to 20 minutes.
Chocolate
Whisk 1 cup confectioners' sugar, 2 tablespoons cocoa powder, 2 tablespoons milk, 1/4 teaspoon vanilla extract and a pinch of salt.
Vanilla Bean
Whisk 1 cup confectioners' sugar, 1 tablespoon milk and the seeds from 1 vanilla bean.
Brown Butter
Brown 3 tablespoons butter over low heat; cool slightly. Whisk with 1/2 cup confectioners' sugar and 1 tablespoon milk. Use immediately.
Citrus
Whisk 1 cup confectioners' sugar, 1 tablespoon each milk and citrus juice, and 1 teaspoon citrus zest.
Cream Cheese
Whisk 1 cup confectioners' sugar, 3 tablespoons softened cream cheese, 2 tablespoons milk and ¼ teaspoon vanilla extract.
Make these in advance: You can store them in an airtight container for up to 1 week.
Photographs by Charles Masters
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