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Rose Infused Red Velvet Cake Pops

Photograph of a slice of a 4-layer red velvet ...

Image via Wikipedia

by chefpriyanka

Growing up I wasn’t a very big fan of Valentine’s Day. I don’t really like red roses and I hate hearts (maybe I’m traumatized by all the heart shaped jewelry that Staten Island girls wore). But, nonetheless I do like to indulge in chocolate and desserts whether or not I have a valentine. There’s no rule that says ‘you can only eat chocolate & strawberries if you have a valentine.’ If you want to make a special dessert for yourself or a loved one then this recipe is perfect for you!

I’ve been seeing ‘Cake Pops’ pop up everywhere! It’s the new fad in the dessert world. If you’re not aware of their existence let me fill you in. It’s moist cake mixed with frosting and enrobed in chocolate. And what’s better than rich Red Velvet cake enrobed in intensely dark chocolate? Well, infusing it with rose and topping with real silver leaf are just a few tweeks and additions that I thought would make it go from great to awesome. The process isn’t hard, it’s just a bit time consuming. But, if you’re looking to indulge and treat yourself or a loved one, then the time and effort are definitely worth it!

Red Velvet Cake:

  • 2 1/2 cups + 5 tbsp All Purpose Flour
  • 1 1/2 cup granulated sugar
  • 1 tsp baking soda
  • 1 1/2 tbsp unsweetened cocoa powder (I used Ghiradelli Bran)
  • 1 tsp salt
  • 1 cup buttermilk (I used Homemade)
  • 1 1/2 cup vegetable oil
  • 2 large eggs, room temperature
  • 1 1/2 tbsp red food coloring
  • 1 tsp white distilled vinegar
  • 1 tsp rose water
  • PAM Baking Flavor

Cream Cheese Frosting:

  • 3 cups confectioner’s sugar
  • 6 oz reduced fat cream cheese, softened (I used Philadelphia Brand)
  • 2 1/2 tbsp unsalted butter, softened
  • 1/2 tsp rose water/essence

Chocolate Coating:

  • 4-5 bars dark chocolate, melted (I used Ghiradelli 70% Cacao)
  • silver leaf (optional)- available at Indian Grocery Stores

Process:

1. Preheat the oven to 350 degrees. Spray a rectangular pan (~9×13) with PAM and line with parchment paper. Spray with PAM and set aside.

2. In a medium bowl sift together the flour, cocoa, baking soda and salt. Mix and set aside. In a large bowl add the eggs, buttermilk, vinegar, oil, food color and rose water. Using a hand mixer beat on low for 1-2 minutes until blended well. With the mixer on low, add about 1/2 cup of the dry ingredients and blend. Do this continuously until the dry ingredients are blended well with the wet ingredients and is smooth. Do not over beat. Pour into greased pan and bake for 35 minutes. Turn halfway through.

3. Remove from the oven and cool in the pan for about 15 minutes. Using the sides of the parchment sheet, lift the cake out and cool for another 15-20 minutes or until completely cool. Using a serrated knife, trim off the hard edges.

4. In a large bowl add cream cheese, butter and rose water. Beat on low speed for 1-2 until creamy and blended. While beating add in 1/2 cup at a time of confectioner’s sugar. Beat until everything is blended and creamy (resembles frosting).

5. In a large bowl crumble the whole cake into small pieces. Mix in the frosting using a spatula until its incorporated well and resembles a thick crumbly dough. Roll into 1-2 inch thick balls. Press together with fingers to make sure that the cake sticks together as a ball, and smooth using the palms of your hands. Place on a cookie sheet and freeze for about 1 hours- till its chilled & hard, not frozen solid.

6. Melt the chocolate in a large bowl. Take about 4 balls out of the freezer at a time and thoroughly coat each ball, dunking them into the bowl of chocolate. Place on a parchment lined cookie sheet to dry. Decorate tops with drizzled chocolate (optional). Once the balls are all dry (few hours or over night) carefully decorate with the silver leaf.

 

Like Chocolate AND Dessert AND Yumminess?

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Mini Apple Tartlets with Chocolate

 

Peppermint Bark

 

 

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Walrus Chocolate Cupcakes Recipe

Devil's Food Cake With Vanilla Icing

Image by SimplyAvoir via Flickr

I recently was gifted the recipe book- ‘What’s New Cupcake?’ by Karen Tack and Alan Richardson. Let me just say this is probably my new favorite cookbook! Every cupcake is like a cartoon! Bears, race cars, golf course- you name it, it’s a cupcake! The first one to catch my eye was the Walrus!

I think walruses are cute in generally- so lazy and blubbery and CUTE!! And these cupcakes looked just like that! I attempted to re-create them. They weren’t difficult to make, but I will say that you need to allocate a couple of hours for the whole process. The recipe called for boxed Devil’s food cake and canned frosting. But, the foodie in me decided to make everything from scratch!

Chocolate Cupcake:

I used my Snowy Chocolate Cupcake Recipe- just doubled all the ingredients (except increase 1/4 cup Buttermilk to 1 cup.)

Dark Chocolate Frosting:

I used my Dark Chocolate Frosting Recipe- can be doubled if you desire more frosting, but these measurements sufficed.

  • 2-3 cups of frosting

Topping:

  • thin chocolate wafers- i used 100 chocolate wafers (that’s the only thing they had at the grocery store!)
  • 12 glazed doughnut holes (I used Entemann’s Pop-Em’s)
  • white nonpareils
  • 4-6 marshmallows
  • chocolate covered black sunflower seeds (or mini brown m&m’s)
  • chocolate sprinkles (jimmies)

Process:

1. Using an off-set spatula mound about 2-3 tbsp of the frosting on each cooled cupcake. Spread evenly. Place the doughnut hole towards the edge of one side of the cupcake. Place the cupcakes in the freezer for about 20 minutes to set.

2. While the cupcakes are freezing cut the marshmallows in half diagonally, then cut again diagnally, to produce 4 corners. Cut each corner in half to produce spikey tusk. Shape as necessary in order to resemble tusks.

3. Cut each wafer in half- 2 halves for fins, and one for a tail. Take the remaining wafers and crush in a ziplock bag using a rolling pin, or pulse in a food processor until finely ground. Pour into a shallow bowl.

4. Using the off-set spatula use about a 1/3 of the remaining frosting to completely coat the donut hole and any gaps that remain. You want the cupcake to be nicely coated in frosting, with no gaps or bare donut showing.

Carefully dip the cupcake into the cookie crumbs, gently pressing the crumbs into the frosting to stick. You want it to completely coat the cupcakes and start to resemble the shape of a walrus.

5. Place the remaining frosting in a ziplock bag and cut the corner about 1/8 an inch. Pipe two small circles on the head portion for the snout. Carefully place the tusks, topping with a bit more frosting to stick. Dip your finger in water and then in the white nonpareils and place on the frosting snouts.

Place a black sunflower seed sideways in the middle of the frosting snout- this is the nose. Take one chocolate sprinkle, dip into a little bit of the frosting and place above the snout as the eyes. Place some frosting on the edge of the chocolate wafers and place as the flippers- 1 on each side and one horizontally on the back.

6. Refrigerate so the frosting sets. Before serving, remove form the fridge serve at room temperature.

Makes 12 Walruses

Like Chocolate Desserts? Check these Out!

Vanilla Cupcakes with Dark Chocolate-Rasberry Frosting

Mini Spiced Apple Tartlets w. Chocolate

Rose Infused Red Velvet Cake Pops

Peppermint Bark


 

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St. Patrick’s Day and Chocolate Stout Cake

Baileys Irish Cream

Image via Wikipedia

Holidays (any holiday) are the perfect excuse to make festive treats and desserts. And I completely enjoy when friends and readers recommend recipes and dishes for me! So for this holiday, I took some recommendations and on top of the Irish cream bundt cake with Baileys glaze, I made a chocolate stout cake (the recipe can be found here) and some holiday themed dark chocolate cake truffles. The chocolate stout cake was especially fun to make because I’ve never worked with beer in a cake (although I have made beer bread), and I also got to use sour cream in a cake for the first time as well! The cake turned out very moist and a little more dense than normal cakes. I topped it off with someBaileys cream cheese frosting, a light dusting of cocoa powder, and it was ready to go!

And I can’t forget about the cake truffles. This recipe is so incredibly easy to make and alter if needed, plus it is perfect if you need to feed a lot of people. I brought a huge container to work for my colleagues with plenty to spare for my weekend with friends. They turned out to be great snacks for everyone, and it was just so much fun making these themed treats! I was able to enjoy them while hanging out in the Bay Area with some of the best ladies I know–what a great way to end the holiday. I hope everyone’s holiday weekend was filled with fun and great food as well!

 

Dark chocolate center with a milk chocolate coating

Source: http://lifetasteslikefood.wordpress.com/2011/03/22/st-patricks-day-and-chocolate-stout-cake/

 
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Posted by on March 23, 2011 in Baking, Chocolate, Sweets

 

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Carrot Cake Balls, perfect for Easter Treats

Carrot cake in pan

Image via Wikipedia

Carrot Cake Ball

I bake desserts all the time. I try to make sure we have something home-baked and sweet in our refrigerator for every week. It’s comforting after a long day at work, I can come home, whip up a quick dinner, and still have a home-baked dessert to finish the meal.

One of Hubby’s favorite desserts is carrot cake. Carrot cake is something I rarely make from scratch. Why? Because I hate grating the carrots. If I had a food processor, I’d use that, but despite how much I bake and cook, I don’t own a food processor. Or a heavy duty mixer. I either hand-knead bread, use a whisk to whip cake batter, or sometimes a very old, somewhat functioning hand mixer. Someday, I’ll have a shiny new food processor and mixer, but I’m not counting the days since it may not be until I’m too old and weak to hand-knead bread ;-)

Back to the cake balls. I found a Duncan Hines carrot cake mix that has dehydrated carrots and raisins that you rehydrate, not “carrot flavored pieces” like other cake mixes. So, I bought a box and carrot cake balls were quick to follow.

CARROT CAKE BALLS:

  • Preheat oven according to cake package directions.
  • Line a baking pan with foil leaving some hang over, grease and flour, and set aside.
  • Make 1 box Duncan Hines Classic Carrot Cake Mix according to package directions and bake according to package directions depending on the type of pan you are using. – FYI, this is one of the best cake mixes I’ve ever tasted, which means I may never even consider making carrot cake from scratch. A little sweeter than I’m used to for a cake, but so moist and flavorful.
  • Once cooked through, use foil to remove cake from pan and cool on wire rack.
  • Once completely cooled, use your hands or a food processor to break the cake into fine crumbs.
  • Slowly add cream cheese frosting to the crumbs and mix thoroughly until the crumbs stick together. I never measure the frosting, just use however much it takes to form a “dough” with the crumbs. I had leftover homemade cream cheese frosting (recipe below) that I used.
  • Pinch about a tablespoon-sized portion of the crumb/frosting mixture and roll between palms of hands to form a ball; place on parchment paper, and repeat until all crumb/frosting mixture has been used. I got about 65 cake balls from one box of cake mix.
  • Melt 1 package of Ambrosia brand white candy coating, or any white coating chocolate.
  • Dip cake balls one at a time into the candy coating, cover completely, set on parchment paper to dry, and top with desired sprinkles.
  • Once the coating is cooled, use a fine-tipped knife to cut away any excess coating that spread away from the cake ball to form a clean ball shape.
  • I store mine in gallon-sized plastic bags in the refrigerator. To serve to guests, place in mini cupcake papers.

TIP: I melt half the package of candy coating at a time so that it doesn’t cool too much and become stiff before I get to all the cake balls. I only had green sprinkles, though I wished I had orange for the carrot cake.

CREAM CHEESE FROSTING:

  • Mix 1 8-ounce package lower fat cream cheese with 1/4 cup Earth Balance Margarine with a hand mixer until soft and combined.
  • Add 2 cups powdered sugar and mix thoroughly, adding more sugar as needed.
  • Add 1 teaspoon vanilla extract, and mix until combined.

Cut Carrot Cake Ball

YUM, YUM, YUM! I took some to work and passed one out to each of my immediate co-workers to share a little carrot goodness. You should definitely make these for Easter and find some fancy sprinkles to dress them up.

~Ingredients to nourish the body put together in ways to nourish the soul to share with family and friends to nourish the heart~

Source: http://gourmetmemoirs.com/2011/03/22/carrot-cake-balls-perfect-for-easter-treats/

 
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Posted by on March 23, 2011 in Baking, Candy, Sweets

 

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Cappuccino Vanilla Cake Recipe

Dry ingredients for a Wacky Cake - ingredients...

Image via Wikipedia

I am starting to think this food blog idea may not have been such a good idea. After all, I’m making all kinds of cakes, cupcakes, chocolates, and amazing meals that are too tempting to resist. I don’t think I thought this through thoroughly. Who is going to eat all this?! Yikes!

I’ve been sending the desserts to work with P which helps out a lot. It’s nice to share and also not to have the dessert calling to me from the fridge: ‘Eat me!”.  But to add to my recent array of baking sins, I recently made a Cappuccino Vanilla cake. Yes. I know. How could I do such a horrible thing!?

Well, I did it and it was delicious. Of course I overdid it on the liqueurs and even added Crème de Cacao to the icing.

I am so bad.

**Warning: This cake is truly a temptress.**

Here is what you will need:

Vanilla Cake

1- 8 inch baking pan

1 ½ cup of flour

¾ cup of sugar

½ tbsp of baking powder

1 ½ tsp of salt

½ cup of unsalted butter (equals 1 stick of butter), at room temperature

½ cup of milk (I used skim)

2 eggs

¾ tsp of vanilla extract

Coffee Buttercream

2/3 cup of heavy cream

1 ¼ cup of white chocolate buttons

1 2/3 cup of unsalted butter (at room temperature)

2/3 cup of icing sugar

1 tbsp of instant coffee powder

1 tbsp of Crème de Cacao

Finishing Touches

1/3 cup of roasted and roughly chopped or blended hazelnuts

5 Ferrero Rocher chocolates

Cocoa Powder, to dust

Crème de Cacao

1 tbsp of instant coffee powder

Here is what to do:

Let your butter come to room temperature.

Set the oven to 325F and grease your pan with butter.

Mix the dry ingredients in a bowl: flour, sugar, baking powder and salt.  Place all the wet ingredients in another bowl: eggs, milk and vanilla extract. Wisk and set aside.

Using a mixer, slowly add the soft butter in chunks to the dry ingredients until the butter is fully incorporated. Then begin adding the wet ingredients in 3 parts until the dry and wet ingredients are well mixed. Fill your 8-inch baking pan ¾ of the way and level off at the top.

Bake for 50 minutes to 1 hour at 325F. To check if it’s ready, insert a skewer into the centre and if it comes out lean – it’s ready to come out of the oven.

Remove from the oven and let cool for about 15 minutes.  Remove from the pan and let cool off completely.

Cut the cake in half and put in the freezer while you prepare the buttercream icing. Freezing your cake will prevent crumbs coming up when you are icing it.

Dissolve the instant coffee in heated Crème de Cacao (or you can use hot water instead). Stir and set to the side (or refrigerate it) to cool off.

Bring water to a simmer and using a double boiler heat the cream and chocolate until melted. In a separate bowl, beat the butter using a hand mixer until it is light and creamy. Gradually add the icing sugar, and then beat in the melted chocolate and cream mixture. Beat the dissolved instant coffee into the buttercream.

Remove the cake from the freezer and place the top of the cake on the bottom. Mix 2 oz of Crème de Cacao and dissolved instant coffee and using a brush, gently pat both sides of the cake layers and allow the mixture to be absorbed by the cake. This will make the cake more flavorful and moist.

Place the top of the cake on the bottom and set up your layers so that the top of the cake is the most level. Then spread a quarter of the coffee buttercream on the first layer, level it with a spatula and then sandwich with the other layer. Cover the top with more buttercream icing and cover the sides with the rest. Press the hazelnuts into the sides of the cake.

Pile the Ferrero Roche chocolates on top of the cake and dust the cake with cocoa powder. You can tie a bow around the cake for a more refined finishing touch.

I’m sure by now your kitchen smells of coffee, melted chocolate and Crème de Cacao. Make sure you share this cake! It will be worth it.

Happy Baking!

Marynika

source: http://foodtoheart.com/2011/02/22/cappuccino-vanilla-cake/

 

 
4 Comments

Posted by on March 22, 2011 in Baking, Candy, Chocolate, Dessert, Sweets

 

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Betty’s Chocolate Lover’s Mousse

A chocolate mousse.

Image via Wikipedia

In this video, Betty demonstrates how to make Chocolate Lover’s Mousse. This mousse has a rich chocolate flavor and looks gorgeous. It is quite simple to make and is very elegant, particularly during the holiday season.

Ingredients:

8 oz. semi-sweet chocolate chips (You may use milk chocolate chips, if you want a milder flavor.)
1 tablespoon butter
2 ½ cups very cold whipping cream, divided
1/3 cup confectioner’s sugar
whipped topping for garnish
maraschino cherries with stems for garnish
fresh mint leaves, for garnish

Melt 8 oz. semi-sweet chocolate chips along with 1 tablespoon butter in the top of a double boiler. Remove from heat. Whisk ½ cup whipping cream into the melted chocolate/butter mixture, forming a smooth, glossy dark chocolate cream. Let the chocolate cream sit for about 5 minutes to cool a little. After about 5 minutes, pour 1 pint (2 cups) very cold whipping cream into a large mixing bowl. Use an electric mixer to beat the cream until it is frothy. Add 1/3 cup confectioner’s sugar, and continue to beat the cream until it forms soft peaks. Place ¼ of the sweetened whipped cream into the chocolate cream. Mix quickly until the whipped cream and chocolate cream are completely combined. Now transfer the mixture to the large bowl of sweetened whipped cream. Gently fold, until completely combined. Now, spoon chocolate mousse into about 8 dessert dishes. Cover each with plastic wrap and refrigerate anywhere from 2 hours up to 48 hours before serving. When ready to serve, Place a dollop of whipped topping on top of each dish of mousse. Put a stemmed maraschino cherry in the middle of the whipped topping. Place a sprig of fresh herb in the whipped topping to finish the garnishing. These are absolutely gorgeous when served! They are great for the holiday season, because you can make them ahead, and do very little work to prepare the garnish at serving time. This Chocolate Lover’s Mousse is timeless and elegant. I hope you like it! Happy Holiday Season! –Betty ♥♥♥♥♥

As I mentioned in this video, one of my videos from bettyskitchen was selected to be in ifood.tv’s Thanksgiving eCookbook! This is a beautiful e-cookbook with color pictures and recipes for a bountiful Thanksgiving meal. I’m sure you will want to check it out. I will put a link on my channel page to the cookbook, and provide any information about the cookbook that I can. I am honored to have one of my recipes in such a gorgeous and useful e-cookbook.
Notes:
– The cookbook has 18 recipes and 4 useful Thanksgiving articles on how to carve a turkey, what to do with leftovers, and Thanksgiving cocktails
– These recipes came mostly from ifood.tv’s Featured Partners, who are a variety of cookbook authors, chefs, nutrition & health experts, etc.
– ifood.tv has a free Featured Partner Program that helps video producers promote and distribute their food videos.
– If anyone would like to join ifood.tv or join their Featured Partner program, contact biz@ifood.tv.

 

 

 
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Posted by on March 16, 2011 in Betty's Kitchen, Chocolate, Sweets

 

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Betty’s Never Fail White Icing Recipe

Thin layers of a genoise soaked in grand marni...

Image via Wikipedia

In this video, Betty demonstrates how to make Never Fail White Icing. This is made with a boiled sugar syrup beaten into egg whites and is a dramatic and tasty icing for cakes, cupcakes, and other sweets.

Ingredients:

1 cup sugar
1/3 cup water
2 tablespoons light corn syrup
2 egg whites
¼ cup confectioner’s sugar
1 teaspoon vanilla extract
½ cup chopped pecans

In a heavy pot, combine 1 cup sugar, 1/3 cup water, and 2 tablespoons light corn syrup. This mixture will have a “white” look. Cook over medium heat, stirring constantly until clear. Then cook, without stirring, until 232 degrees (F) on a candy thermometer. In a large mixing bowl, beat 2 egg whites until soft peaks form. Continue to beat, slowly adding hot syrup mixture. Add ¼ cup confectioner’s sugar and 1 teaspoon vanilla. Continue beating until stiff peaks form and frosting is of spreading consistency. Gently stir in ½ cup of pecans. Immediately spread on cooled cake. After cake is spread, allow icing to set up. (It may be helpful to place the frosted cake in the refrigerator to speed up this process.) Enjoy!!! –Betty

 
 

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Multi-color cake recipe Italian Cuisine

According to an Italian common saying, when it’s Carnival time every prank goes… so, prepare with Sonia this soft and joyful multi-color cake, which will make both adults and kids gasp in amazement!

***

Hi all of you friends, if you’re looking for a Carnival sweet but you don’t want anything fried, I’ve the right idea for you: the multi-color cake. It’s a soft and colorful cake, that will leave your kids astounded, suitable for breakfast or as a snack. Let’s see together what ingredients we’ll need:
• 2 ½ cups (300 g) of extra fine flour
• ¾ cup (100 g) of potato starch
• 4 medium eggs
• 1 organic lemon and orange
• less than ½ cup (100 ml) of fresh whole milk • 5 oz (140 g) of butter
• just over 1 cup (220 g) of sugar
• 1 sachet of baking powder
• 1 sachet of vanilla powder
• at least 3 food dyes, we’ve chosen red, blue and yellow
Let’s make together the multi-color cake!
In this bowl, I put the butter at room temperature, the sugar and the vanilla powder, I reduced everything to a soft, foamy mixture, and now we’ll add the 4 eggs, one at a time, and the milk, both at room temperature.
To this mixture, I added first the grated zest of an orange and a lemon, then the sifted flour, potato starch and baking powder. Now we’re going to divide the dough into 4 equal parts, using 4 different bowls.
After dividing the dough into 4 bowls, as you can see I added the colouring in just 3 of them, leaving the last one natural. To get such bright colors, I’m using powdered colorings; you can buy also the liquid ones, but you’ll get pastel colors. So, let’s begin to form the cake.
Grease with butter and flour a 7-inch mould, if you have use a tall one so the cake can rise vertically and when you slice it you’ll see all the colors inside. Now, begin to form the cake by putting a spoonful of mixture in the centre of the mould, in this way… go on with the other colors, by dropping one spoonful at a time onto the previous one… until you’ve run out of ingredients.
And here is the final result! Now we’re ready to bake the cake at 350°F for about 50-60 minutes, anyway check the cooking time with a toothpick until it comes out clean.
50-60 min. — 350°F (180°C)
Look at the wonderful colors of this cake! As a final touch, sprinkle the top with powdered sugar and edible glitters. From Sonia and GialloZafferano, bye and see you next Carnival recipe.

 
 

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