When I was growing up, my Mom made wedding cakes for almost every wedding in Notth Mississippi…our house constantly smelled like powdered sugar…the whirr of a KitchenAid mixer could be heard constantly…and there were always cake….My Dad and I used to race for the layer of cake that she levelled off the top of the cake before she began decorating her latest masterpiece…
Wish that I had known back then that mixing leftover crumbs with icing or chocolate and forming them into small spheres and sticking the balls onto lollipop sticks and coating them with icing or chocolate would become a multi-million dollar business and a true art form…Cake pops have become so popular because they are portable, easy to eat, and can be made in in all sorts of flavors and shapes…even Starbucks sells them…(for how much per cake pop(?!))…The cake pop craze began in 2008 when Angie Dudley posted a photo of cupcake pops on her blog, Bakerella.Since that infamous blog post, she has written ten books—including Cake Pops: Tips, Tricks, and Recipes for More Than 40 Irresistible Mini Treats and Cake Pops Kit: New Projects and Old Favorites.You may also see video tutorials with Angie Dudley on her sister website, cake pop.com.Cake Pops: Tips, Tricks, and Recipes for More Than 40 Irresistible Mini Treats has become a New York Times best-selling book and has been printed in four languages. She has also worked with international corporations, including Target and Disney, and appeared on the Martha Stewart television show.
- Another chef who has written a book about cake pops is Kris Galicia Brown…and Goods by K Creative website…
- Kris Galicia Brown is featured on this Crafty “Party Perfect Cake Pops” class…
- This Craftsy class is also featured on the Wilton website as part of an “educational” program that will teach you how to…
- Lesson 1: Learn how to access your FREE Craftsy mini-class.
- Lesson 2: Learn how to make, form and chill your cake pop base to create perfect spheres, and get inside tips.
- Lesson 3: Learn the trick to getting a smooth, even coating and the proper technique for dipping and decorating with sprinkles or sparkling sugar. Plus, learn to make multi-color pops with marbled, with a drizzled finish.
- Lesson 4: Learn to embellish cake pops with brush embroidery, hand painting, piping, and metallics. Create piped grass, leaves and stems, topped with premade 3-D flowers. Pipe scrolls and textured animal prints.
- Lesson 5: Learn to how to thin, shape and apply candy clay, aka modeling chocolate, petals around a pop to create beautiful, show-stopping blooms, flowers and ombré ruffles.
A third source is Crazy for Cake Pops: 50 All-New Delicious and Adorable Creations by Molly Bakes…(see her website here…Molly Bakes)…
How to Make Cake Cups—Any Flavor…Prepare and bake one package cake mix according to package directions, using greased 9×13. Cool completely on a wire rack.Remove the crusts of the cake with a sharp kitchen knife. Crumble the cake with your hands, as finely as possible, into a large mixing bowlMix 3/4C frosting into cake crumbs, one tablespoon at a time until you have a fudge-like texture.The mixture is ready whenever you squeeze a little of the mixture in your palm and it doesn’t crumble when squeezed in the palm of your hand.Adding too much frosting will make the cake balls simply fall off the stick when you dip them.
Place the mixture in a huge ziploc bag.Refrigerate for at least 1 hour. Break off a ping pong ball-sized piece of the mixture.Roll into a ball with your palms. Place each ball on a tray lined with waxed paper. Refrigerate twenty minutes.
Insert a lollipop stick in each cake ball.Melt candy melts in microwaveDip each cake ball fully into the melted candy, allowing excess to drip off. Gently tap the cake pop over the bowl to remove any excess candy. Insert cake pops into a styrofoam block to stand until set.
Preheat oven to 350˚F. Prepare three 8″ round cake pans.
- 1C butter
- 2½C sugar
- 2tsp vanilla
- 4 eggs
- 3¼C flour
- 1Tbsp baking powder
- ½tsp salt
Alternate between adding the flour mixture and 1¼C milk to batter.Divide batter between prepared pans.Bake 30 minutes.Let cool on a rack for 10 minutes.Invert cakes onto a cooling rack. Let cool completely while preparing frosting…
To make the frosting……Caramel Frosting—Microwave the following ingredients in microwave-safe bowl four minutes, stopping to stir at one-minute intervals….
- ½C butter
- 2C dark brown sugar
- 1/2C evaporated milk
Let mixture cool 15 minutes. Place in mixer. Add…
- 6C powdered sugar
- ½C softened butter
Mix until light and fluffy.
To frost the cake…Brush off crumb layer from sides and top of cake. Place one cake layer on a plate or cake stand. Spread 1 1/2 cups frosting over. Top with second layer. Spread frosting over top and sides. Chill at least 1 hour.
Chocolate Cupcakes with Peppermint Buttercream Frosting
Prep…Preheat oven to 350 degrees. Line 2 muffin tins with cupcake liners.
Make the cupcakes…2 cups all-purpose flour, 1 3/4 cups granulated sugar, 3/4 cup cocoa powder, 2 tsp baking powder, 1 tsp baking soda, 1/2 tsp salt, 3/4 cup buttermilk, 3/4 cup vegetable oil, 2 egg, 1 tsp vanilla, 3/4 cup hot coffee…Combine dry ingredients…flour, sugar, cocoa, baking powder, baking soda, and salt. Combine “wet” ingredients… buttermilk, oil, eggs, and vanilla. Slowly pour the liquid ingredients into the dry ingredients. Pour the hot coffee into the batter. Mix until just combined. Fill cupcake liners about 2/3 of the way full. Bake for about 18 minutes. Remove cupcakes from oven. Let cool completely before frosting.
Make the Peppermint Buttercream frosting… 1C butter, 4C powdered sugar, 1 tsp vanilla , 3/4tsp peppermint extract, 10 peppermint candies, crushed, pinch salt…Cream butter. Add powdered sugar, 1/2 cup at a time, until thoroughly combined. Add vanilla, peppermint extract, and a pinch of salt. Sprinkle cupcakes with crushed peppermint candies just before serving.
Coconut is one of those foods that people either love or hate…yet most Southern chefs consider coconut cake as a necessity at every single holiday…especially the two holidays when people are most likely to attend church—Easter and Christmas.
The word “coconut” means “head” or “skull” in the 16th-century Portuguese and Spanish. The coconut fruit is named this because of the three indentations on the coconut shell that resemble facial features.Coconuts are kind of like shrimp….there can be a thousand and one ways to use them…making a list of different ways coconut can be used would be like the uses for shrimp named in the movie Forest Gump.
- Coconut butter refers to solidified coconut or certain specialty products, such as lotions and creams, made of coconut milk solids or puréed coconut meat and oil.
- Coconut chips are often sold in the tourist regions of Hawaii and the Caribbean.
- Coconut flour has been developed for use in baking.
- Coconut meat, the white, fleshy part of the seed is often used fresh or dried in cooking, especially in confections and desserts such as macaroons. Dried coconut is often used as the filling for chocolate bars such as Mounds and Almond Joy.
- Coconut milk is made by by pressing grated coconut or passing hot water or milk through grated coconut in order to extract the juice. Coconut milk is frequently added to curries and other savory dishes.
- Coconut oil is commonly used in cooking.can be found in liquid form and used like you would use any other type of vegetable oil… or in solid form and used like you would use butter or lard.
- Coconut seed provide oil for frying, cooking, and making margarine.
- Coconut vinegar can be made by allowing coconut water to ferment.
- Coconut water is a common beverage in the tropics that consists of water and developing coconut meat. Coconut water contains 19 calories per 100-gram serving and contains no significant amounts of essentials nutrients…even though marketed as a sports drink.
Coconuts can be found growing in the states of Hawaii and Florida…as well as Texas and California even though trees often are killed or fail to produce edible fruit because of extended periods of time in the winter when temperatures stay below 50 °F.
- Coconut Cake
Preheat oven to 350. Pull out a 10″ tube pan with removable bottom. Original recipe said not to grease your pan, but I am in the habit of always greasing the pan whenever I am baking.
In the bowl of a stand mixer on medium speed, beat together…
- 14 large eggs
- 1/2C warm water
Beat until foamy. Then add…
- 1/2tsp salt
- 1 1/2tsp cream of tartar
- 2tsp vanilla
Beat until soft peaks form. Increase speed to medium-high. Slowly add 1 1/2C superfine sugar. Beat until stiff but not dry.
- 1C flour
- 3/4C sugar
Gradually add dry ingredients to mixing bowl. Pour batter into pan. Smooth top with an offset spatula. Run a knife through batter to release air bubbles. Bake for 40min. Let cake cool for about an hour before frosting. Frost cake with Seven-Minute Frosting. (Recipe below). Top with 4C shredded coconut.
In the heatproof bowl of an electric mixer set over a saucepan of simmering water, combine…
- 3 large egg whites
- 1 1/4C sugar
- 5Tbsp cold water
- 1/4tsp cream of tartar
Cook over medium heat, whisking frequently, for 5 minutes. Attach the bowl to a stand mixer fitted with the whisk attachment. Beat the mixture on high speed for 7 minutes. Add 1tsp vanilla
Devil’s Food Cake
Devil’s Food Cake…a symbol of the decadence of sin in which evil, fallen angels may tempt people to indulge…or simply eat five pieces of cake at one sitting.
One famous Devil’s Food Cake recipe is the Wellesley Fudge Cake, named after Wellesley College, the very prim-and-proper college featured in the movie Mona Lisa Smile.
In 1876, Wellesley College sent out a circular telling parents that a proper diet was crucial for proper learning…and Wellesley College would no longer accept students who “are broken down in health”… and did not pledge to neither buy or receive “any confectionery or eatables of any kind not provided for them by the College.”
The pamphlet clearly stated that…“Pies, Lies, and Doughnuts should never have a place in Wellesley College”.Yet candy-making was an acceptable activity at the college, and the girls often stayed up late making candy—such as Wellesley Fudge—and talking about boys and other tabboo subjects.
In 1909, Baker’s Chocolates published a cookbook containing three different fudge recipes— named after Vassar, Smith, and Wellesley colleges…this publication eventually led to the creation of the Wellesley Fudge Cake—a deeply decadent chocolate cake topped with a slab of fudge frosting that was commonly served in tearooms surrounding the college.
What a temptating and delightfully sinful, delicious, moist, airy, rich chocolate layer cake… different from ordinary chocolate cakes because the cake traditionally uses…
- –baking soda…to make the cake a deeper, darker mahogany color
- –coffee…to enhance the chocolate flavor
- –less egg than other chocolate cakes
- –more chocolate than a regular chocolate cake
- –unsweetened chocolate baking squares instead of cocoa powder
Wellesley Fudge Cake
- 2 sticks butter
- 2C sugar
- 2 eggs
- 2 1/2C flour
- 2tsp baking soda
- 1tsp baking powder
- 1/2tsp salt
- 1C room-temp buttermilk
- 1/2C cocoa powder
- 3/4C hot water
- 2tsp vanilla
- 1-1/2C brown sugar
- 1/2C evaporated milk
- 4Tbsp butter
- 1/2tsp salt
- 1/2C evaporated milk
- 4Tbsp butter
- 8oz. bittersweet chocolate chips
- 1tsp vanilla
- 3C powdered sugar
1. Prep…Preheat oven to 350. Prep two 8″ square baking pans. Line with parchment paper.
2. Make the cake…Cream butter and sugar. Add eggs. Sift together flour, baking soda, baking powder, and salt. Add flour mixture, alternating with buttermilk. Dissolve cocoa powder in hot water. Add cocoa mixture and 2tsp vanilla to batter.
3. Bake the cake…Pour batter into the prepared pans. Bake 30 minutes. Let cool completely.
4. Make the frosting…Stir together brown sugar, evaporated milk, butter, and salt. Cook in saucepan over medium heat for 5min. Reduce the heat to low. Simmer, stirring occasionally, for 5 minutes. Transfer to a large bowl. Stir in evaporated milk and butter. Let mixture cool slightly. Stir in chocolate chips and vanilla. Whisk in powdered sugar.
5. Assemble and serve…Let both the cake and the frosting cool to room temperature. Stack cake layers with frosting between the layers. Spread remaining frosting evenly over the top and sides of the cake. Refrigerate for 1 hour.
Preparing to Bake…Preheat oven to 350°F. Butter 2 9″ round cake pans. Line bottoms with parchment paper. Butter the paper.
Making the Batter…Cream together…4 eggs…1tsp vanilla… 2tsp lemon zest…1Tbsp lemon juice…1 1/2C sugar. Sift together 2 1/4C flour…1Tbsp baking powder…1tsp salt. Add to batter.
Baking the Cake…Divide batter evenly between prepared pans. Bake 30min. Cool cakes in the pans for 10 minutes. Then invert the cakes onto a wire rack to cool completely. Place one cooled cake layer on a cake plate. Generously spread 1/3C lemon curd over the top. Add next layer of cake.
Make the Frosting: Whip 1 1/2C heavy whipping cream…3Tbsp sugar. Gently fold in 3Tbsp lemon curd. Frost the top and sides with the whipped lemon cream frosting. Refrigerate until ready to serve.
Thanksgiving Day means so much more than watching the Macy’s Thanksgiving Parade and football games and eating like the true Southerners many of us are.But so often we as parents and grandparents fail to teach our kids the true importance and symbolism of the Thanksgiving holiday.Perhaps the best way to remind our kids, as well as ourselves, of what Thanksgiving is really about this year would be to start new traditions that place the emphasis back on what Thanksgiving really means—things such as faith, family, and community—in fun, creative ways.One tradition that our family is going to start this year is our own “Sacher Tablecloth”
The Sacher Tablecloth is a part of the legacy of the Sacher hotel in Vienna, birth place of “The Original Sacher-Torte.”
The story behind the Sachertorte…In 1832, Franz Sacher, had been working as the sixteen-year-old apprentice of the personal chef of Prince Wenzel von Metternich.
A recipe for Sachertorte and more information about the cake can be found here on the website of the King Arthur Flour Company.
Prince Wenzel von Metternich requested that his chef create a special dessert for several important guests, but the head chef got sick and turned the task over to Franz Sacher instead.
The Sachertorte supposedly delighted Prince Metternich’s guests, but the dessert received no immediate further attention.
Eduard Sacher, the son of Franz Sacher, carried on his father’s culinary legacy and completed his own apprenticeship in Vienna with the Royal and Imperial Pastry Chef at the Demel bakery and chocolatier. During this time he perfected his father’s recipe and developed the torte into its current form. In 1873 Eduard Sacher opened his first restaurant on Kärntner Straße. In 1876 Eduard Sacher established the Hotel Sacher. In 1880 Eduard Sacher married Anna Fuchs, the daughter of a butcher.
Anna Sacher became known as the “grande dame” of the Vienna hospitality industry. She was well known for her constantly smoking cigars, her hobby of breeding French bulldogs, her commercial skills, and her eccentricity. Anna Sacher established the Sacher into one of the finest hotels in the world and a favourite meeting place of celebrities, aristocracy, and diplomats. She reigned the roost for nearly forty years…from the year 1880 when she married into the Sacher family…until the year 1930 when she passed away while in her suite at the Sacher Hotel. Anna Sacher knew that the prominent guests that ate and visited the hotel were her best means of advertising for the Sacher Hotel and her own calling card to fame.
Famous guests that have dined or visited the hotel over the decades include Emperor Franz Joseph…King Edward VIII and Wallis Simpson…Queen Elizabeth II and Prince Philip…Prince Rainier III of Monaco and Grace Kelly…President John F. Kennedy…Leonard Bernstein…Plácido Domingo, and John Lennon.
One evening after an evening meal held for a departing archduke, Anna Sacher sent her head waiter to get a fresh tablecloth. Anna Sacher invited her one hundred guests—including Archduke Franz Ferdinand…Crown Prince Rudolf…Archdukes Ferdinand, Karl Wilhelm, Ludwig Viktor, Karl Stephan, Leopold and Franz Salvator…King Milan and his son Alexander of Serbia…and Grand Duke Nikolajewitsch of Russia—to sign their names on the tablecloth. Soon she embroidered the names, washed out the ink, and hung the cloth on the wall of the restaurant for all to admire.
Your own family also needs at least one such legendary Sacher tablecloth of its own…with the signatures of all the rulers(?!), queens, princes, and princesses in your own royal blood line to enjoy not only this Thanksgiving, but for who-knows-how-many-more Thanksgivings to come…and perhaps even hang on the wall of the dining room for all to admire.
So this year, encourage each of the kids, and the adult kids, at your Thanksgiving dinner to sign and date the tablecloth, using fabric markers…(explaining that this does not mean signing every real tablecloth that they see from that day forward)…
Honestly wish that I had started this thirty years when Kurt and I first got married so that our grandparents’ names and my Dad’s name were embroidered on the tablecloth also…
Prep: Preheat oven to 350°F. Spray 9″ round cake pan with cooking spray and line with parchment. Spritz the parchment lightly as well.
Make the cake batter…Melt 1C bittersweet chocolate in microwave.Beat 8 eggs yolks.Add melted chocolate, 1/2C melted butter, 1tsp vanilla.Beat 8 egg whites, 1/8tsp salt until they begin to foam.Slowly add 3/4C sugar.Beat on high speed until whites hold a stiff peak but are still glossy.Add 1C King Arthur Unbleached Cake Flour Blend
Bake the cake…Pour the batter into the pan(s). Bake 45 minutes. Remove from oven. Cool in pan 10 minutes. Turn onto wire rack to cool completely. Be sure to peel off the parchment circle while the cake is still warm.
Fill the cake: Split the cake layer horizontally, using a long, sharp serrated knife. Strain 1/2C apricot jam through a fine sieve to remove any bits of fruit and make a smooth filling. Spread onto cake.
Make the glaze..Place the filled cake on a wire rack over a parchment lined baking sheet. Melt 1C bittersweet chocolate in the microwave. Add 1C boiling water. Pour glaze over the cake.
Torta caprese is a traditional flourless chocolate and almond or walnut cake that originated and is popular on the Italian island of Capri.
Torta caprese was first created by the hospitality industry of the island of Capri and is commonly served in tea rooms to tourists.Italian desserts are often known for being simple, yet elegant.
The only ingredients in Torta caprese are eggs, butter, chocolate, and almonds caprese actually replaces the ordinary and expected flour with ground almonds…giving the cake a unique taste and making it a great dessert for those who cannot eat gluten.
Torta caprese would make a sweet ending to any otherwise elaborate menu…especially served with a dusting of powdered sugar, whipped cream, and fresh raspberries.
1. Prep. Preheat oven to 325ºF. Butter 9″ springform pan. Line bottom of pan with a circle of parchment paper.
2. Make the batter.
—Grind 2c almonds… 6Tbsp sugar in food processor.
—Melt 8oz coarsely chopped bittersweet chocolate…2 sticks butter in microwave.
—Beat 6 egg yolks with electric mixer for 5 minutes.
—Add…10Tbsp sugar…chocolate mixture…ground almonds.
—Beat 6 egg whites…1/4C sugar.until they form firm peaks.
—Fold egg whites into the chocolate mixture.
3. Bake the cake.—Pour the batter into the prepared cake pan. Bake for 1 1/2 hours. Let cool in the pan on a wire rack for 15 minutes. Remove sides of the springform pan. Let cool completely before serving.
This time of year brings out the baker in me. The illsbury doughboy and I have an annual affair that ends at the same time that the Christmas tree is taken down.
Over our rhitty year relatinoshi, here are a few things that he has taught about baking a cake.
- Get an oven thermometer...It is important to always make sure your oven is heating at the correct temperature. Even though your oven might say itself that it is at the right temperature, don’t trust it. If your oven isn’t at the right temperature, you might end up having a sunken, dry, or collapsed cake. Your best bet is to invest in an oven thermometer and make sure that your oven isn’t telling you a lie.
- Consider whether you are using a glass or metal pan…Cakes baked in glass pans cook differently than cakes baked in versus metal bake differently. If using glass, lower your oven temperature by 25 degrees.
- Preheat your oven before you start mixing and prepping...It’s best if the oven is preheated for twenty to thirty minutes.
- Allow your ingredients to reach room temperature…Eggs, butter, milk, and any refrigerated ingredients should generally be used at room temperature. Cold ingredients could cause the batter to curdle.
- Prepare the pan…Make sure to properly grease and flour the pan before you add the batter. You may also want to try lining the bottom of your pan with parchment paper, especially when baking layer cakes.
- Take your time...When combining butter and sugar, take your time and cream them together for at least five minutes. This adds tiny air pockets to the batter and helps to ensure a lighter cake.
- Measure your dry ingredients exactly…Use a knife or other flat surface to level off dry ingredients in a measuring cup or spoon.
- Don’t skip the sifting...Sifting actually is important because doing this helps to add air and ensures that all dry ingredients are properly combined. If you don’t have a sifter, you can use a wire mesh strainer.
- Filling the pan…Generally, the cake batter should fill the pan by at least 1/2 and not more than 2/3, unless otherwise instructed.
- Bake the cake...Bake the cake in the middle of the oven.
- Do not open the oven door…Opening the oven door too many times while your cake is baking could lower the oven temperature. Wait until the cake is nearly finished baking before you open the door.
- See if the cake is done...Insert a dinner knife into the center of the cake. If the knife comes out clean, the cake is done…(we ALL knew that, right?)
- Let the cake cool properly…Remove the cake from the pan after allowing the cake to cool in the pan on a wire rack for five to ten minutes. Then invert it onto a plate or rack to remove it from the pan and allow it to cool completely.
- Wait to frost the cake…Allow the cake to cool completely before frosting. Even the slightest warmth from a cake can quickly turn your frosting or icing into a mess.
- Apply a crumb coat…First brush your completely cooled cake with a pastry brush (or your fingers if you don’t have one) to remove excess crumbs. Next apply a “crumb coat”—a very thin layer of frosting—to the cake. This helps seal in the crumbs. You also could make frosting the cake easier by refrigerating the cake for an hour after applying the crumb coat so that the crumb coat will harden slightly and really hold in the crumbs.
- Frost the cake neatly as possible…Start frosting at the top before finishing with the sides. Wipe the spatula clean each time you swipe frosting onto the cake. You may want to spread it on smoothly for a clean finish, or you may opt to swirl it decoratively around the cake.
(Different flavors of cake mix) x (Different flavors of Jello or instant pudding…
Betty Crocker makes 27 different flavors of SuperMoist cake mix…Jello makes about thirty different flavors of pudding…that alone makes for 810 possibilities…
So how do you make a Poke Cake…
- 1. Bake a normal cake, either from a mix or from scratch.
- 2. Poke holes in the top with some object, such as the base of a wooden spoon.
- 3. Pour sweetened condensed milk, pudding, or jello over the holes…(this allows the liquid to seep into the cake and makes it moist and flavorful).
- 4. Refrigerate the cake for a few hours so that the liquid has absorbs into the cake.
- 5. Top with Cool Whip and other optional toppings such as caramel syrup, nuts, candy bits, and fruit.
Making this cake actually doesn’t involve a recipe…it’s more like creating a ice cream sundae…but better…