Posts tagged recipe

Creamy Vanilla Frosting

1- 8 oz. pkg. cream cheese

1 stick unsalted butter, softened

1 TBSP. clear vanilla extract (regular is fine but the frosting will have a brown tinge)

2 lb. pkg. powdered sugar*

Cream butter and cream cheese in a mixer. Add vanilla. While the mixer is going on low speed, gradually add the powdered sugar, about ¼ cup at a time. Taste it after you’ve added about 2/3 of the sugar, and keep going if you want sweeter, thicker frosting.

-For stiffer, decorator frosting you may add ¼ cup shortening at the creaming stage- and 1 TBP meringue powder (optional) for even greater stability. 

*The brand of powdered sugar you use matters. I always use C&H. It contains less cornstarch than less expensive brands, and gives frosting a silky, non-gooey texture.

I wanted to make an elegant cake to follow Easter dinner, and decided on Red Velvet. The rich texture and red color make it the perfect choice. I’ve also been wanting to use this beautiful cake plate I got for Christmas:

The cake and its plate look like they were made for each other. I used Martha Stewart’s Red Velvet Cake Recipe with excellent results. I’ve included tutorials for both:   Red Velvet Cake Recipe and Cake Assembly.

Here’s a great way to make Lemon Cake if you are too busy to do it from scratch (and tastes just as great).

1 box Betty Crocker French Vanilla Cake Mix 

1 stick soft unsalted butter 

2 TBSP canola oil

5 large eggs - room temp

3/4 cup sour cream

1 TBSP lemon zest (fine grated fresh lemon peel)

Preheat your oven to 350 F. Grease your pan (if you are turning the cakes out of the pan for decorating, use a product like Pam with flour or Wilton Cake Release). Beat butter and eggs together - adding one egg at a time and mixing well after each addition. Mix in sour cream and lemon zest, alternating with the cake mix. Mix on high setting for 1 minute. Follow instructions on the box for bake times according to pan size(s). Mini cupcakes take about 10 minutes to bake. 

I’m still experimenting with chocolate cake. This recipe has been my favorite version so far. It’s dense, moist and chocolatey! I have used it to make cupcakes, mini bundt cakes, and a 9” round cake. If you try it in a different pan successfully, please let me know!

1½ sticks soft unsalted butter

2¾ cups granulated sugar

5 eggs

1 TBSP good vanilla

1 cup buttermilk (or sour cream)

2 cups flour

¾ cup Dutch Cocoa*

1/3 cup hot water

½ tsp baking powder (less than 6 months old is best)

1 tsp salt

Preheat oven to 325 F. (For cupcakes 350 F is fine). Prepare your pan (I recommend Wilton cake release for best results). Sift together flour, baking powder, salt, set aside.

Mix hot water and cocoa, set aside.

Cream butter and sugar together well. Add eggs one at a time, mixing well after each addition. Add vanilla and cocoa liquid while mixer is going on low speed, then gradually start adding the flour mixture in small amounts - alternately with the buttermilk (or sour cream) until a creamy batter is formed. Make sure you scrape the sides of the mixing bowl frequently. Pour into prepared pan.

Bake times vary depending on what pan you are using. If using a 9” round or springform pan, it may take an hour or more to bake. Start checking it after 40 minutes. For cupcakes, fill cups 3/4 full as they do not rise as high as boxed cake mixes.

*Dutch-process cocoa is acid neutral. If you use something like Hershey’s cocoa the cake may not rise properly.

I hesitated to try this type of fondant at first because it sounded too simple. Now I am convinced it is the best fondant for getting smooth coverage on a cake without the tearing or cracking I’ve encountered using commercial fondant.

1 pkg (16 oz) mini marshmallows (Jet-Puffed or Kraft works great)

2 TBSP water

2 lbs* powdered sugar (C&H is my fav)

Shortening- you will use about ½ cup

Prepare your counter-top by thoroughly cleaning a large area. When it is completely clean and dry, grease it with shortening. Pour out half the bag of powdered sugar so it forms a mound on the greased counter. Make a fist-sized hollow in the center of the mound. Now you’re ready to melt the marshmallows.

Grease a large microwave-safe bowl with shortening. Grease mixing spoon as well. Add water and marshmallows. Microwave for 30 seconds at a time— removing to stir, until melted. When melted, quickly stir in remaining powdered sugar. Pour the gooey mixture into the powdered sugar mound (lumpy mixture is a-okay).

Grease your hands with shortening and knead the mixture like bread dough (use caution- the mixture can be a little hot) adding small amounts of shortening as needed. Continue to knead for 8-10 minutes until fondant rolls easily into a ball.  Tightly double wrap it in plastic and refrigerate overnight. When ready to use, thaw in microwave for 5 seconds at a time until it is soft enough to work with. Additional shortening can be kneaded in if fondant is a bit dry.

Makes 3 lbs fondant — enough to generously cover a 9-in round cake.

Adding color: Add icing color to melted marshmallows just before you stir in sugar

*I live in a dry climate, so I use about ¼ cup less powdered sugar than the 2 lbs.