Chocolate Cake
200 grams butter (I used salted butter)
200 grams sugar (I reduced to 175 grams)
200 grams flour
1 teaspoon baking powder
2 eggs
1 teaspoon vanilla
3 tablespoons cocoa powder, dissolved in a little hot water to form a smooth paste
Preheat oven to 180 degrees Celsius. Grease a 9-inch square tin.
Using an electric mixer, cream butter and sugar together until light and fluffy, 6 to 7 minutes, on medium-high speed. Sift in flour and baking powder and fold with a spatula until just mixed. Stir in eggs and vanilla and then cocoa paste.
Transfer cake batter into tin and bake for 40 to 50 minutes or until a skewer inserted into the centre of the cake comes out clean. Let cake cool in tin on a rack. Slice into squares and serve.
200 grams sugar (I reduced to 175 grams)
200 grams flour
1 teaspoon baking powder
2 eggs
1 teaspoon vanilla
3 tablespoons cocoa powder, dissolved in a little hot water to form a smooth paste
Preheat oven to 180 degrees Celsius. Grease a 9-inch square tin.
Using an electric mixer, cream butter and sugar together until light and fluffy, 6 to 7 minutes, on medium-high speed. Sift in flour and baking powder and fold with a spatula until just mixed. Stir in eggs and vanilla and then cocoa paste.
Transfer cake batter into tin and bake for 40 to 50 minutes or until a skewer inserted into the centre of the cake comes out clean. Let cake cool in tin on a rack. Slice into squares and serve.
White Cake
- 2 3/4 cups sifted cake flour
- 4 teaspoons baking powder
- 3/4 teaspoon salt
- 4 egg whites
- 1 1/2 cups white sugar
- 3/4 cup butter
- 1 cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- Measure sifted flour, baking powder, and salt; sift together three times.
- In a mixing bowl, beat egg whites until foamy. Add 1/2 cup sugar gradually, and continue beating only until meringue will hold up in soft peaks.
- Cream butter or margarine. Gradually add remaining 1 cup sugar, and cream together until light and fluffy. Add sifted ingredients alternately with milk a small amount at a time, beating after each addition until smooth. Mix in flavorings. Add meringue, and beat thoroughly into batter. Spread batter in a 15 x 10 x 1 inch pan which has been lined on the bottom with parchment paper.
- Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes. Cool cake in pan 10 minutes, then remove from pan and transfer to a wire rack to finish cooling. This cake may also be baked in two 9 inch round pans for 30 to 35 minutes, or in three 8 inch round pans for 25 to 30 minutes.
Red velvet cake
- 1/2 cup vegetable shortening
- 1 1/2 cups white sugar
- 2 eggs
- 2 ounces red food coloring
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon salt
- 2 1/4 cups all-purpose flour
- 1 cup buttermilk
- 1 teaspoon baking soda
- 1 tablespoon white vinegar
- 1 teaspoon butter flavored extract
- 1 teaspoon vanilla extract
- 3 tablespoons all-purpose flour
- 1 cup milk
- 1 cup vegetable shortening
- 1 cup white sugar
- 1 teaspoon vanilla extract
- 1/2 cup flaked coconut, or as desired (optional)
- 1 tablespoon chopped nuts (optional)
- Pre-heat oven to 350 degrees. Grease and flour 2 9-inch or 3 8-inch round cake pans.
- In a large bowl, mash together 1/2 cup of vegetable shortening with 1 1/2 cup of sugar until combined, then mix in the eggs, one at a time, stirring until the mixture is thoroughly blended. In a small bowl, stir the red food coloring with the cocoa powder to make a smooth paste, and stir the coloring into the shortening mixture.
- Sprinkle in the salt, and mix in the flour in several additions, alternating with buttermilk. As you mix, sprinkle in the baking soda, then drizzle in the vinegar, butter extract, and vanilla extract. Stir just until the mixture is smooth. Pour batter into prepared cake pans.
- Bake in the preheated oven until the cakes are set in the center and a toothpick inserted into the center of a cake comes out clean, about 30 minutes. Allow to cool.
- In a saucepan over medium-low heat, whisk together 3 tablespoons of flour with milk until smooth. Bring just to a simmer, whisking constantly, and cook until thickened, about 30 seconds. Remove from heat, and let cool completely. In a bowl, mash together 1 cup of vegetable shortening with 1 cup of sugar and 1 teaspoon of vanilla extract until thoroughly combined, and slowly beat in the cooled milk mixture with an electric mixer, about 1 tablespoon at a time. Beat until the frosting is fluffy, 1 to 2 more minutes. Frost the cooled cake layers with the frosting, and sprinkle cake with coconut and chopped nuts to serve.
chocolate coconut cream cake
- 3/4 cup unsalted butter, softened
- 1 1/2 cups white sugar
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 6 egg whites
- 3/4 cup milk
- 2 teaspoons coconut extract
- 1 (14 ounce) can sweetened condensed milk
- 1/4 cup heavy whipping cream
- 1 teaspoon vanilla extract
- 3/4 cup sweetened flaked coconut
- 1/2 cup heavy whipping cream
- 8 ounces semisweet chocolate, chopped
- 1 cup sweetened flaked coconut
- 2 drops food coloring, or as needed
- Preheat oven to 350 degrees F (175 degrees C).
- Butter the sides of two 9-inch cake pans and line the bottoms of the pans with 9-inch parchment paper.
- Beat unsalted butter and sugar in a large mixing bowl with an electric mixer until light and fluffy, about 5 minutes.
- Stir flour, baking powder, and salt in a bowl; set aside.
- Whisk egg whites, milk, and coconut extract in a separate bowl.
- Thoroughly mix about 1/3 of the flour mixture into the creamed butter and sugar; stir in half the egg white-milk mixture. Repeat twice more, ending with final 1/3 of flour mixture; stir to make a smooth batter.
- Pour batter into prepared cake pans and smooth tops with a spatula.
- Bake in the preheated oven until lightly browned and a toothpick inserted into the center of a cake comes out clean, 25 to 30 minutes.
- Cool cakes in pans on racks for about 5 minutes before turning out onto racks to cool completely. Peel parchment paper from cakes.
- Stir sweetened condensed milk, 1/4 cup heavy cream, and vanilla extract together in a bowl; stir in 3/4 cup flaked coconut. Refrigerate until chilled, about 1 hour.
- Bring 1/2 cup heavy cream to a simmer over low heat; gradually stir in chocolate until thoroughly melted and the mixture is thick and smooth. Allow to cool to lukewarm.
- Place a cake layer onto a serving platter; top with the condensed milk-coconut mixture. Place second cake layer over the coconut filling. Spread warm chocolate mixture evenly over top and sides of cake with a thin spatula.
- Toss 1 cup flaked coconut in a bowl with food coloring until coconut is evenly colored; sprinkle coconut over chocolate topping to serve.
Lemon cake
- 3 cups cake flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 6 eggs
- 2 cups white sugar
- 1 cup butter, softened
- 2 teaspoons grated lemon zest
- 2 tablespoons lemon juice
- 1 cup plain yogurt
- Preheat oven to 350 degrees F (175 degrees C). Grease one 10 inch tube pan.
- Sift the flour, baking soda, and salt together. Set mixture aside.
- Separate the eggs. In a large bowl beat the egg whites until soft peaks form. Gradually add 1/2 cup of the sugar, beating until stiff glossy peaks form. Set aside.
- Cream butter or margarine, 1 1/2 cups sugar, egg yolks, lemon zest, and lemon juice together until fluffy. Add flour mixture alternately with the yogurt to the egg yolk mixture. Gently fold in the egg whites and pour the batter into the prepared pan.
- Bake at 350 degrees F (175 degrees C) for 50 to 60 minutes. Let cake cool in pan for 10 minutes, then turn out onto a rack to finish cooling. Serves 12.
Coffee cake
- 2 cups all-purpose flour
- 3/4 cup white sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup butter
- 1 egg
- 3/4 cup milk, or as needed
- 1 1/2 teaspoons vanilla extract
- 1/4 cup all-purpose flour
- 2/3 cup white sugar
- 1 teaspoon ground cinnamon
- 1/4 cup butter
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Make the streusel topping: In a medium bowl, combine 1/4 cup flour, 2/3 cup sugar and 1 teaspoon cinnamon. Cut in butter until mixture resembles coarse crumbs. Set aside.
- In a large bowl, combine 2 cups flour, 3/4 cup sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Crack an egg into a measuring cup and then fill add milk to make 1 cup. Stir in vanilla. Pour into crumb mixture and mix just until moistened. Spread into prepared pan. Sprinkle top with streusel.
- Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Peanut butter fudge cake
- 2 cups all-purpose flour
- 2 cups white sugar
- 1 teaspoon baking soda
- 1 cup butter
- 1/2 cup unsweetened cocoa powder
- 1 cup buttermilk
- 2 eggs, beaten
- 1 teaspoon vanilla extract
- 1 1/2 cups creamy peanut butter
- 1/2 cup butter
- 1/4 cup unsweetened cocoa powder
- 1/3 cup buttermilk
- 4 cups sifted confectioners' sugar
- 1 teaspoon vanilla extract
- Combine flour, white sugar, and baking soda in a large mixing bowl; set aside.
- Melt 1 cup butter or margarine in a heavy saucepan; stir in 1/2 cup cocoa. Stir in buttermilk, and eggs until well blended. Cook over medium heat, stirring constantly, until mixture boils. Remove from heat. Mix into flour mixture, stirring until smooth. Stir in 1 teaspoon vanilla. Pour batter into a greased and floured 13 x 9 inch baking pan.
- Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes, or until an inserted wooden pick comes out clean. Cool 10 minutes on a wire rack. Carefully spread peanut butter over warm cake. Cool completely.
- To Make Frosting: Combine 1/2 cup butter or margarine, 1/4 cup cocoa, and buttermilk in a small sauce pan. Bring to a boil over medium heat, stirring constantly. Pour over confectioners' sugar, stirring until smooth. Stir in 1 teaspoon vanilla. Spread chocolate frosting over peanut butter on cake. Cut into squares.
White chocolate raspberry cheese cake
- 1 cup chocolate cookie crumbs
- 3 tablespoons white sugar
- 1/4 cup butter, melted
- 1 (10 ounce) package frozen raspberries
- 2 tablespoons white sugar
- 2 teaspoons cornstarch
- 1/2 cup water
- 2 cups white chocolate chips
- 1/2 cup half-and-half cream
- 3 (8 ounce) packages cream cheese, softened
- 1/2 cup white sugar
- 3 eggs
- 1 teaspoon vanilla extract
- In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan.
- In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.
- Preheat oven to 325 degrees F (165 degrees C). In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.
- In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.
- Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.
Back to school cake
- 2 loaf cakes (pound cake or banana bread works well)
- 2 cups white frosting
- Yellow food coloring
- White chocolate chips
- 4 mini chocolate-covered doughnuts
- Round cookie wafers
- Black decorating gel
- Small red gumdrops
- Red Hots
- Trim the top and sides of one cake to straighten them, if needed. Spread a bit of frosting onto the center of a serving plate and set the trimmed cake upside down on top of it (to keep the cake from sliding).
- Trim the sides and top of the second cake to straighten them. Then slice off a 1 1/2-inch-thick piece from one end and use the remaining portion for the top of the bus, frosting the bottom and setting it atop the first cake.
- Spread a thin layer of white frosting over the whole cake to seal in any crumbs and let it set for about 15 minutes. Spread more white frosting on the sides of the top layer (the windows of the bus). Reserve about a teaspoon of white frosting, then tint the rest yellow and use it to frost the rest of the cake.
- For tires, use dabs of frosting to attach white chocolate chip hubcaps (tips down) to the centers of the mini doughnuts and then to stick the tires onto the bus.
- Transform cookie wafers into people using white frosting and black gel to create eyes. Trim some red gumdrops for smiles, then press the cookie faces onto the cake.
- Finally, add details such as black gel lettering, Red Hots for caution lights, and white chocolate chip headlights.
Avocado and Lime cheesecake
- 1 1/2 cups cream
- 3/4 cup white sugar
- 1 1/2 ripe avocados, peeled and pitted
- 2 (3 ounce) packages cream cheese, softened
- 1/2 cup fresh lime juice
- 1 (8 inch) prepared graham cracker crust
- Heat the cream in a small saucepan until small bubbles appear around edges. Remove from heat and stir sugar into the cream until it dissolves. Transfer to a medium bowl, and allow to cool.
- Combine the avocado and cream cheese in a food processor and blend until smooth. Add the lime juice and process until smooth, then whisk into the cooled cream mixture.
- Fill an ice cream maker with the mixture, and freeze according to the manufacturer's instructions.
- Spoon into the prepared pie crust. Smooth surface with a spatula. Freeze at least 2 hours in freezer before serving.
Banana cake
Ingredients:
1/2 cup butter
1 1/2 cups sugar
2 large eggs, beaten
2 cups flour, sifted
1/2 teaspoon salt
1/4 teaspoon baking powder
1/2 cup milk
1/4 teaspoon vanilla
3/4 teaspoon baking soda (add to pureed bananas)
3 pureed bananas, very ripe
Cream Cheese Frosting:
1/2 stick butter, softened
8 oz. cream cheese, softened
1 box powdered sugar (1 lb.)
2 teaspoons vanilla extract
Directions:
1. Preheat oven to 350 degrees F. Grease and flour a 9x13" baking pan or two 9" layer cake pans.
2. Cream butter, sugar and eggs. Sift flour several times, then add the salt and baking powder to the flour.
3. To the creamed butter mixture, add the milk and flour (alternating, beginning and ending with flour).
4. Add vanilla and mashed bananas (with the baking soda added to the bananas) to this mixture.
5. Bake layer cakes (9") for 25-30 minutes, oblong (9x13") for 35-40 minutes.
Frosting Directions:
1. Mix cream cheese and butter until smooth, add sugar and vanilla and blend well. Spread on cooled cake.
1/2 cup butter
1 1/2 cups sugar
2 large eggs, beaten
2 cups flour, sifted
1/2 teaspoon salt
1/4 teaspoon baking powder
1/2 cup milk
1/4 teaspoon vanilla
3/4 teaspoon baking soda (add to pureed bananas)
3 pureed bananas, very ripe
Cream Cheese Frosting:
1/2 stick butter, softened
8 oz. cream cheese, softened
1 box powdered sugar (1 lb.)
2 teaspoons vanilla extract
Directions:
1. Preheat oven to 350 degrees F. Grease and flour a 9x13" baking pan or two 9" layer cake pans.
2. Cream butter, sugar and eggs. Sift flour several times, then add the salt and baking powder to the flour.
3. To the creamed butter mixture, add the milk and flour (alternating, beginning and ending with flour).
4. Add vanilla and mashed bananas (with the baking soda added to the bananas) to this mixture.
5. Bake layer cakes (9") for 25-30 minutes, oblong (9x13") for 35-40 minutes.
Frosting Directions:
1. Mix cream cheese and butter until smooth, add sugar and vanilla and blend well. Spread on cooled cake.
Christmas cake
Ingredients
225g (8oz) sultanas
225g (8oz) raisins
110g (4oz) candied peel, chopped
75g (3oz) stoned dates, chopped
75g (3oz) dried apricots, chopped
50g (2oz) currants
25g (1oz) crystallised ginger, finely chopped
125ml (4fl oz) brandy or Irish whiskey
275g (10oz) butter, softened
275g (10oz) soft light brown sugar
5 eggs
1 tsp finely grated orange zest
50g (2oz) ground almonds
275g (10oz) plain flour
1 tsp mixed spice
¼ tsp ground cinnamon
¼ tsp freshly grated nutmeg
For Darina Allen's almond paste
450g (1lb) ground almonds
450g (1lb) caster sugar
1 egg
2 tbsp brandy or Irish whiskey
A couple of drops of almond essence
Icing sugar, for dusting
To brush on the cake
1 small egg white, lightly beaten
2 egg yolks
You will need:
23cm (9in) diameter cake tin or 20 x 20cm (8 x 8in) square cake tin
Festive cutters
Method
1. Place the dried fruit and the crystallised ginger in a bowl. Pour on the brandy or whiskey and allow to soak for at least 2 hours.
2. Preheat the oven to 150°C (300°F), Gas mark 2. Line the cake tin with greaseproof paper and wrap a collar of brown paper around the outside, which will help prevent the cake from drying out.
3. Cream the butter in a large bowl or in an electric food mixer until soft. Add the sugar and beat until the mixture is light and fluffy. Add the eggs, one at a time, beating well between each addition. Stir in the orange zest and ground almonds, then sift in the flour and spices and fold in gently. Fold in the dried fruit and any brandy or whiskey left in the bowl. Transfer the mixture to the prepared cake tin. Bake in the oven for 21/2-31/4 hours (a round tin will take longer) until a skewer inserted into the middle of the cake comes out clean. Cover the cake, still in the tin, with foil and allow to cool. Once the cake has cooled, remove it from the tin and cover again in foil until you are ready to cover it with almond paste.
4 Preheat the oven to 220°C (425°F), Gas mark 7. To make the almond paste, mix the ground almonds and sugar together in a bowl. In another bowl, beat the egg, add the brandy or whiskey and the almond essence, then add to the dry ingredients and mix to a stiff paste; you may not need all the egg. Sprinkle the work surface with icing sugar, turn the almond paste out onto the surface and gently knead until smooth.
5 Remove the foil and greaseproof paper from the cake. Take about half of the almond paste and place it on a work surface that has been dusted with icing sugar. Roll out until it is about 1cm (1/2in) thick. Brush the top of the cake with the lightly beaten egg white and turn the cake upside down onto the almond paste. Cut around the edge of the cake, then carefully turn the cake the right side up with the lid of almond paste attached to the top.
6 Next, measure the circumference of the cake with a piece of string. Roll out two long strips of almond paste and trim both edges to the height of the cake with a palette knife. Brush the cake and the almond paste lightly with egg white and press the strip against the sides of the cake. Do not overlap or there will be a bulge. Use a straight-sided water glass to even the edges and smooth the join, and rub the cake well with your hand to ensure a nice flat surface.
7 At this stage, carefully place the cake on a large, oiled baking tray. Roll out the remainder of the almond paste approximately 5mm (1/4in) thick and, using festive cutters, cut out star, heart, holly or Santa shapes. Brush the whole surface of the cake with the beaten egg yolks and stick the shapes on top and around the sides, if you wish. Brush these with egg yolk as well.
8 Bake the cake in the oven for 10-20 minutes (not too near the top of the oven) until it is golden and toasted. Remove from the oven, allow to cool, then transfer to a serving plate