Recipes for Cupcakes from Cupcake Wars from Sratch for Kids Vanilla for Halloween for Dogs and Cakes: Cake Recipes From Scratch Recipes For Cupcakes From Cupcake Wars From Sratch For Kids Vanilla For Halloween For Dogs And Cakes Pictures

Cake Recipes From Scratch Biography

Source(google.com.pk)
Give a round cake real bite with our snake template and black nonpareils. Print the template; place your printout beneath a sheet of parchment and trace the snake design. Cut parchment as indicated on the template to create a stencil.

Step 1: Prepare one box of cake mix (any flavor) per the package instructions; divide the batter between two 9-inch round cake pans, and bake as directed. Let cool.

Step 2: Level the tops of both cakes. Frost the top of one cake with white buttercream, either store-bought or our recipe. Place the second cake atop it. Frost the entire two-layered cake.

Step 3: Center the snake stencil atop the cake and gently smooth flat. Fill in the stencil with nonpareils, pressing them softly into the icing with the back of a spoon. Chill the cake in your freezer for 15 to 20 minutes, then carefully remove the stencil. Use a toothpick to clean up any stray nonpareils.

How to level a cake: Set the cake atop a cake stand; then carefully slice away the rounded top with a serrated knife, turning the stand as you go.

Do you love sprinkles in your birthday cake? Was the classic Pillsbury cake mix Funfetti your very favorite? Funfetti cakes were a staple of childhood birthday parties, but I haven't had one in a long time — probably because I don't really use boxed cake mixes anymore. I realized, though, that it is still a snap to make a Funfetti cake. Just add sprinkles!

Yes indeed, that's all you need to do, to make a Funfetti cake from scratch. Find a light, fluffy white cake (they're really so easy to make from scratch — and so much better-tasting than a boxed mix!) and add sprinkles.

The Cake
I combed through some of my favorite recipes for white cake, including a classic one from Joy of Cooking. I settled on an adaptation of a Rose Levy Berenbaum recipe, substituting some shortening for the butter to ensure a very white, very tender cake. I don't use shortening all that often when I bake, but there are plenty of good non-hydrogenated options out there now, and they have their place. I keep a few baking sticks of shortening around for white cake recipes and pies.

This particular recipe comes out very fluffy, and not too terribly sweet. As a simple, reliable, moist and tender white cake, it works very well. Here's the original recipe, if you want to compare:

• Cake recipe adapted from: White Velvet Cake from Rose Levy Berenbaum

Personally, I love 4-layer cakes, so I baked this cake in four cake pans, instead of two. This makes for a slightly less fluffy cake. Professionals usually opt to just split cake layers, but this method is easier and faster for me. (And hey, more frosting!)

Recipes:

Red Velvet Cake

For the red velvet cake I messed around with a recipe from Magnolia Bakery.

*This is how I modified this recipe: I used 2 sticks of butter, 2 eggs and 2 egg yolks, 2 tablespoons of food color, and apple cider vinegar. I wanted a more dense cake because I knew I was using it in the center of the heart cake and I needed to make sure it was sturdy enough.

3 1/3 cups cake flour (not self-rising)

3/4 cup (1 1/2 sticks) unsalted butter, softened

2 1/4 cups sugar

3 large eggs, at room temperature

6 tablespoons red food coloring

3 tablespoons unsweetened cocoa

1 1/2 teaspoons vanilla extract

1 1/2 teaspoons salt

1 1/2 cups buttermilk

1 1/2 teaspoons cider vinegar

1 1/2 teaspoons baking soda

Directions

Preheat oven to 350 degrees.

Grease and lightly flour three 9 x 2-inch round cake pans, then line the bottoms with waxed paper.

To make the cake:

In a small bowl, sift the cake flour and set aside. In a large bowl, on the medium speed of an electric mixer, cream the butter and sugar until very light and fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each addition.

In a small bowl, whisk together the red food coloring, cocoa, and vanilla. Add to the batter and beat well.

In a measuring cup, stir the salt into the buttermilk. Add to the batter in three parts, alternating with the flour. With each addition, beat until the ingredients are incorporated, but do not overbeat.

In a small bowl, stir together the cider vinegar and baking soda. Add to the batter and mix well. Using a rubber spatula, scrape down the batter in the bowl, making sure the ingredients are well blended and the batter is smooth.

Divide the batter among the prepared pans. Bake for 30-40 minutes, or until a cake tester inserted in the center of the cake comes out clean. Let the layers cool in the pans for 1 hour. Remove from the pans and cool completely on a wire rack.

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*I used only all-purpose flour and then added 1 tsp baking powder. I am going to play around with this a bit more next time and maybe even add some baking soda. I found this recipe on Food Network.

white cake

1 1/2 cups self-rising flour

1 1/4 cups all-purpose flour

1 cup (2 sticks) unsalted butter, softened

2 cups sugar

4 large eggs, at room temperature

1 cup milk

1 teaspoon vanilla extract

Directions

Preheat oven to 350 degrees F.

In a small bowl, combine the flours. Set aside.

In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition. Add the dry ingredients in 3 parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not over beat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into cake pan. Bake for 20 to 25 minutes (for round cake), or until a cake tester inserted into the center of the cake comes out clean.

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And I am loving Magnolia’s Vanilla Buttercream frosting.

*My only modification to the recipe is I like to add a little almond extract, and it seems that 1 tsp. is the perfect amount! And be sure to use CLEAR vanilla extract to get a white frosting.

Makes enough for one 2-layer 9-inch cake or 2 dozen cupcakes*

1 cup (2 sticks) unsalted butter, softened

6 to 8 cups confectioners’ sugar

1/2 cup milk

2 teaspoons vanilla extract

Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days.