Favorite Gingerbread

I can tell you the first time I tasted real moist delicious rich gingerbread. I was at a church activity and the minute it hit my tongue angels sang. Seriously I was in complete and utter bliss. I had never known what I had been missing. This is the recipe I tasted that day " FAVORITE GINGERBREAD", and I'm a little ashamed to say I even helped myself to thirds! Oh if you have never tasted real gingerbread you simply MUST!

Favorite Gingerbread
Vickie Waddoups

Deliciously rich, black, and moist

Ingredients

1/2 cup soft shortening
2 tablespoons sugar
1 egg
1 cup dark molasses
1 cup boiling water
2 1/4 cups Gold Medal Flour
1 teaspoon soda
1/2 teaspoon soda
1/2 teaspoon salt
1 teaspoon ginger
1 teaspoon cinnamon

Heat oven to 325 degrees. Grease and flour a square 9x9 or 9 inch ring mold. Mix thoroughly shortening, sugar, and egg. Blend in molasses and water. Measure flour by dip-level-pour method or by sifting. Stir together dry ingredients; blend dry to wet. Beat until smooth. Pour into pan. Bake 45-50 minutes. Serve hot or cold. Cut into wedges serve with vanilla ice cream or sweetened whipped cream.

* As a side note this could be a cute "grown up" treat to put inside the cupcakes in a jar. Just cut out the baked gingerbread into circles with a round cutter. Then follow directions on the previous post.

Pumpkin sheet cake with Cream cheese icing

This is simple and delicious plus who needs complicated at this time of year? Just saying

Ingredients

2 cups pumpkin

4 eggs

1 cup oil

2 cups sugar

2 cups flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

2 teaspoons cinnamon

Icing

3 ounces softened cream cheese

3 ounces softened butter

1 1/2 cup powdered sugar

1 teaspoon vanilla

Milk (for thinning if desired)

Mix all cake ingredients. Pour into greased jelly-roll pan. Bake at 350 degrees for 35 to 40 minutes. Beat icing ingredients and spread on cooled cake.

Optional can top icing with mini milk chocolate chips.

Homeade angel food cake

{Or other wise titled} WAY BETTER THEN ANGEL FOOD CAKE FROM A BOX!

I married into a family that has a SERIOUS affinity for angel food cake (they seriously think it's better then chocolate). I now have a fondness for this light crisp cake, I LOVE IT! So don't be scared of the 18 egg whites, and save your yolks (I promise you can use them... think custard) and please try! You know the huge difference between a box made at home angel food cake VS a store bought angel food? Night and day right? So this is at least 2 times better (in my humble opinion).



Ingredients

18 egg whites

2 teaspoons cream of tartar

1 pinch salt

1 1/2 cups white sugar

1 cup cake flour
(remember my trick for making cake flour? remove 2 tbs or flour and replace with 2 tbs corn starch per cup of flour. Don't you just love that I saved you a trip to the store?)

1/2 cup confectioners' sugar

1 teaspoon vanilla extract


Directions

Preheat oven to 350 degrees F (175 degrees C). Sift cake flour and confectioners sugar together 5 times and set aside.

In a large clean bowl, whip egg whites with a pinch of salt until foamy. Add cream of tartar and continue beating until soft peaks form. Gradually add sugar while beating, and continue to beat until very stiff. Add vanilla.  See how it holds it's shape on the beater? This is a soft/medium peak.

Quickly fold in flour mixture. Pour into a 10 inch tube pan.

Bake at 350 degrees  for 45 minutes.

Once removed from oven invert and let cool 15-20 minutes.

Top with Fresh Lemon whipped cream and berries of choice

Lemon Cream

4 cup heavy cream


4 teaspoon vanilla extract
1/2 tablespoon confectioners sugar

 finely grate the rind of one lemon

all the juice from the lemon you just zested (practical right)

1 tablespoon white corn syrup (this helps cream hold it's shape for decorating, called STABELIZED WHIPPED CREAM, it will not loose it's volume.)

Best to have a cold metal bowl and cold cream. I put my kitchen aid bowl in the freezer for a minute and then let it rip in the machine.


In a large bowl, whip cream until stiff peaks are just about to form. Beat in vanilla, sugar, lemon juice and corn syrup until peaks form. Make sure not to over-beat, cream will then become lumpy and butter-like {hint: if cream is over beaten you can add a dash of unbeaten cream to smooth it out.}

Now enjoy the fruits of your labor.

Yep he get's his own cake!

Nothing but bundt cakes!

Or other wise titled, In the kitchen all day!

So I kinda volunteered to make 8 bundt cakes for a ward enrichment birthday celebration. I was excited about it and think they turned out super delicious and cute. Here in Sandy there is a little cake shop that makes the cuttest cake, but they are gonna cost you around $40. There is no way I would ever pay that (call me CHEAP!) I ended up at $40 for 8 Bundt Cakes including silk flowers. Not to shabby.

I used a friends recipe (thanks megan)! Scroll down her page and you'll find an amazing marble bundt recipe, and tons of other yummy stuff.

Chocolate batter


1 chocolate cake mix (I prefer a darker chocolate version)

1 small package chocolate fudge instant pudding

4 eggs

1/2 cup oil

1/2 cup water

1 cup sour cream

1 t vanilla

Combine all ingredients. This makes a rich, delicious and thick brownie like batter.

Grease and flour a standard size bundt pans (I use BAKERS JOY a spray like pam but it contains flour and makes it a snap to flour/grease).

Bake in a preheated 350 degree oven for about 50 minutes, or until a tester comes out clean. In my convection I started checking at 40 minutes.

Let cool in pan on wire rack for 10 minutes. Remove from pan and cool to room temperature on rack.

Cream Cheese Frosting

4 oz cream cheese, softened

1/4 cup butter, softened

1/8 cup vegetable shortening (this helps the frosting to harden)

1 t vanilla

1 tsp salt

3 1/2-4 cups powdered sugar

Blend on high until you get the desired consistency. You want it thick.

To frost, spoon frosting into a gallon freezer bag. Snip off the corner (start small and test it until you get the desired thickness). Frost cake in back and forth zig-zag pattern. Or use a decorator bag fitted with a round coupler or large round tip.

Last but not least
Add a flower. Fresh or Silk! If using fresh check to see which ones are food safe. Roses are food safe.

Chocolate Peanutbutter Creamcheese Cake with PB Ganache

Ok so I found this cake at smitten kitchen. Looked amazing, decided I just had to make it. Then all my changes and alterations began. I made my own cake recipe. This cake is easy decadent and so moist. I recommend it for and cake recipe. I then followed the rest closely. This was such a hit. But a little goes a long way. I doubled the recipe and had half left over (staring at me!) I really didn't need to double it.

Chocolate Cake
1 chocolate cake mix (devils food)
1 small package chocolate fudge instant pudding
4 eggs
1/2 cup oil (mild oil like canola)
1/2 cup water
1 cup sour cream
1 t vanilla

Combine all ingredients and set aside. Bake according to package directions. 350 degrees for 32-35 minutes. Once baked immediately turn out onto a cooling rack and let cool completely.

Peanut Butter Frosting
Makes about 5 cups

10 ounces cream cheese, at room temperature
1 stick (4 ounces) unsalted butter, at room temperature
5 cups confectioners’ sugar, sifted
2/3 cup smooth peanut butter, preferably a commercial brand (because oil doesn’t separate out)

1. In a large bowl with an electric mixer, beat the cream cheese and butter until light and fluffy. Gradually add the confectioners’ sugar 1 cup at a time, mixing thoroughly after each addition and scraping down the sides of the bowl often. Continue to beat on medium speed until light and fluffy, 3 to 4 minutes.

2. Add the peanut butter and beat until thoroughly blended.
You may need to add a little cream or half and half to thin it out. I ended up adding about 2 tbs. to get my desired consistency.

{Ganache}
Chocolate-Peanut Butter Glaze
Makes about 1 1/2 cups

8 ounces seimsweet chocolate, coarsely chopped
3 tablespoons smooth peanut butter
2 tablespoons light corn syrup
1/2 cup half-and-half

1. In the top of d double boiler or in a bowl set over simmering water, combine the chocolate, peanut butter, and corn syrup. Cook, whisking often, until the chocolate is melted and the mixture is smooth.

2. Remove from the heat and whisk in the half-and-half, beating until smooth. Use while still warm.





Since I doubled the recipe I had lots of extras. So I made 12 cupcakes and frosted them with the PB frosting. I will 100% do this again. The cupcakes were so amazingly delicious.

Pumpkin Spice Bundt Cake

So I know it may be past pumpkin season. But for me pumpkin season is all year round. I love it. I married into a family that didn't even have pumpkin pie at Thanksgiving ( I KNOW GASP!) Don't worry I bring it. So this is easy and delicious and makes a beautiful presentation with minimal work! Enjoy and please don't wait till the fall.



{pumpkin spice cake}
1 (18.25 ounce) package yellow cake mix
1 (3.4 ounce) package instant butterscotch pudding mix
4 eggs
1/4 cup water
1/4 cup vegetable oil
1 cup canned pumpkin
2 teaspoons pumpkin pie spice

In a large bowl mix together all ingredients. with a hand mixer or stand mixer, beat on low for 30 seconds. increase speed to high & beat for 4 minutes. pour into a greased & floured (I like bakers joy, a spray with flour, and pam for baking Takes all the trouble out of it!) & bake for 40-55 minutes or until toothpick comes out this just a few crumbs. let sit 5 minutes & then turn out onto a cooling rack. glaze with cream cheese glaze & sprinkle with cinnamon sugar.

{cream cheese glaze}
4 tablespoons butter, room temperature
4 ounces cream cheese, room temperature
1 cup powdered sugar, sifted
1/2 teaspoon vanilla
2-4 tablespoons milk (skim or regular)

beat together all ingredients until smooth. spoon or carefully pour over cooled bundt cake.

Individual Lemon Cakes

So here is how cute the Lemon cakes can look as lil individual cake MARVELOUS! I'm telling you I have never received so many compliments on one cake. Who knew LEMON POPPY SEED.............. not me! See recipe on next post! Sorry way to much to do to post it 2 times! That's just the way I roll!

wedding cakes

K so now you know why I have been in hiding. I've been baking and decorating!

Sorry yall but I have been barely keeping my head above water! And I have been meaning to share I have had a very hard time finding an extra moment so here we go.

My lil sis asked me to make her wedding CAKES of course I said yes.............then she requested a Lemon Poppy Seed Cake! Seeing how I have only made bread of that lemony type I was nervous. My other sis found a recipe online and I gave it a trial run! It was a hit and held up beautifully which is important for a wedding cake! Moist delicious and dare I say possibly better then the chocolate (GASP... I KNOW!) So here is the recipe. I did not use the filling as I simply made my butter cream frosting and mixed in fresh raspberries.

Lemon Poppy Seed Cakes with Raspberry Curd Filling
Ingredients:
For the cake:
2 1/3 cups cake flour
2 3/4 tsp. baking powder
1/4 tsp. salt
1 1/2 tbsp. poppy seeds
5 large egg whites, at room temperature
1/4 tsp. cream of tartar
1 1/2 cups sugar
2 tbsp. finely grated lemon zest
12 tbsp. unsalted butter, at room temperature
1 cup whole milk

For the raspberry curd:
8 tbsp. unsalted butter
1 pint ripe raspberries or 1 12-oz. package frozen raspberries, thawed
5 large egg yolks, lightly beaten
3/4 cup sugar
Pinch of salt
2-3 tsp. fresh lemon juice

For the lemon butter cream frosting:
16 tbsp. unsalted butter, at room temperature
2 tbsp. finely grated lemon zest
3 cups sifted confectioners’ sugar
3 tbsp. fresh lemon juice

Fresh raspberries, for garnish

Directions:
To make the cake, position a rack in the middle of the oven and preheat the oven to 350 degrees F. Butter and flour a 9×13″ cake pan. Whisk together the flour, baking powder, salt, and poppy seeds in a bowl; set aside. In the clean, dry bowl of an electric mixer fitted with the whisk attachment, beat the egg whites on medium speed until foamy. Add the cream of tartar and increase the speed to medium-high. Beat just until stiff peaks form when the whisk is lifted. Transfer the egg whites to a separate bowl, clean the mixer bowl and reattach it with the paddle attachment.

Add the butter to the mixer bowl and beat on medium speed until smooth. Gradually add the sugar and beat until incorporated. Mix in the lemon zest. Beat the mixture on medium-high speed until light and fluffy. Add 1/4 cup of the milk and beat until just blended. Reduce the speed to low and add the flour mixture alternately with the remaining milk in three batches, beginning and ending with the flour, scraping down the sides of the bowl as necessary. Beat until just blended. Using a rubber spatula, fold one quarter of the egg whites into the batter, being careful not to deflate the mixture. Once incorporated, add in the rest of the whites and gently fold in until well combined.

Pour the batter into the prepared pan and bake until golden and a toothpick inserted in the center comes out clean, about 24-26 minutes. Cool the cake in the pan on a wire rack for 10 minutes. Run a thin knife around the outside of pan and gently turn the cake out. Allow to cool completely.

To make the raspberry curd, melt the butter in a large saucepan over medium heat. Add the raspberries, egg yolks, sugar and salt, and cook, mashing the berries. Stir frequently at first and then constantly at the end, until thickened, about 10 minutes. Pour the mixture through a coarse strainer set over a bowl, pressing hard on the solids to extract as much liquid as possible. Cool to room temperature; the curd will continue to thicken as it cools. Stir in lemon juice to taste. Cover and refrigerate until ready to serve.

Cut the cake into rounds as desired. Layer the rounds with the cooled raspberry curd. Once layered, allow the assembled cakes to cool in the refrigerator to help them set. In the meantime, make the frosting. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and zest on medium speed until light and fluffy. Gradually add the sugar and beat until smooth. Add the lemon juice and beat for one minute longer.

Frost the chilled cakes with the lemon frosting. Garnish with fresh raspberries as desired.








The chocolate cake was a devils food mix! I know but I really do not even like most homemade choc cakes and I have lots of lil tricks that make it better then homemade any who! The frosting is a chocolate ganache (equal parts dark chocolate to hot heavy cream mix until well combined and cool) added to butter cream! Simply delicious. Don't forget my butter cream recipe is on my www.krazycakelady.blogspot.com

I must say I was quite happy with both cakes and unbelievably very little happened. My girls managed to stay far away from them THIS TIME thank goodness!

Carrot Cake with Cream Cheese Frosting

CARROT CAKE

K i LOVE this recipe. Moist moist moist. I only like carrot cake if its high quality and raisins are just not my style. Of course add them if you fancy.

1- 20 oz. can crushed pineapple

2 c. sugar

1-1/2 c. vegetable oil

4 eggs

2 c. flour

2 tsp. baking soda

2 tsp. cinnamon

1-1/4 tsp. nutmeg

1 tsp. salt

3 c. grated carrots

1 c. chopped nuts (optional) I prefer pecans and use an additional 2 cups coarsely chopped to "decorate" outside edge of cake

(I also added 1/2 tsp. cloves)

Preheat oven to 325 degrees. Drain pineapple. Cream sugar and oil. Beat in eggs. Mix dry ingredients separately and then add to egg mixture. Mix well. Fold in pineapple, carrots, and nuts. Mix well. Pour batter in greased and floured pans (3- 8 inch round pans or 9x12 inch pan). Bake until a toothpick inserted in center comes out clean (25-40 minutes, depending on pan size).


CREAM CHEESE FROSTING

1 lb. cream cheese

1 c. butter

2 tsp. vanilla

2-1/2 lbs. powdered sugar

Cream butter and cheese together. Add vanilla, then gradually beat in sugar. Mix until smooth and creamy. Frost cooled cakes.

A great frosting to ice carrot cake or red velvet. I even LOVE it on cinnamon rolls! Delicious and easy does it get any better? If you make this let me know and if you really want bring me a piece.

Molten Chocolate Cake

Individual molten chocolate cakes

This recipe is from Giada on everyday Italian I did alter to my liking of course. She is one of my fav chefs. I had other similar recipes but they were quite finicky and complicated. when I found this I was thrilled not to complicated and sooooooooooo melt in your mouth good. A lightly crunchy top hides the delicious pudding chocolate in the canter. I actually went through a phase where I would double or triple the recipe and then freeze in ramekins or cupcake liners (the sturdy kind in foil) and bake a delicious treat for myself when ever I pleased. The sad news is that I was at least 30 pounds lighter then, darn kids.

First butter and flour 6 six oz ramekins (or cupcake liners) and place on a cookie sheet cove rd in foil.

Slowly melt in microwave or double broiler
8 oz semi sweet chocolate
1 cup unsalted butter at room temperature

In a separate bowl add
4 lg eggs
4 egg yolks
2/3 cup sugar
beat until fluffy and pale in color. the egg mixture will double in volume
add chocolate mixture to eggs very slowly ( if added to fast youll make scrambled eggs) add 4 tbs all purpose flour gently fold in. it is ok to have streaks ther is no need to over mix.

The very most important part DO NOT OVER BAKE, if you do there goes the molten you may have just made chocolate cake. Bake at 375 for 7 minutes. This can vary due to oven so watch it closly and do not be afraid to take it out when it has formed a crust but seems a bit runny inside.

ENJOY!

Pumpkin pie cake

This recipe combines two of my FAV things Pumpkin pie and cake. Heaven

1 29oz. can of pumpkin
1 cup sugar
1 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. nutmeg (fresh is best but go less)
1/2 tsp. ginger
3 eggs
1 12 oz. can evaporated milk
1 yellow cake mix
3/4 to 1 cup chopped pecans (omit if not your style)
3/4 cup melted butter

Mix pumpkin, milk, eggs, sugar and spices. Pour in greased 9x13 pan (or round free form for presentation, don't forget to place on a cookie sheet.) Sprinkle dry cake mix breaking up lumps, and nuts on top. Drizzle w butter. Bake for 1 hour at 350 degrees. Cool serve with Ice cream or whipped cream.

I hope you love it as much as I do.

Homemade angel food cake with orange fruit compute

Angel food cake with orange fruit compote

Once you have made homemade angel food cake you can never go back. This is delicious and SUPERDY DUPERDY figure friendly.

Ingredients
1 1/2 cups egg whites (10 to 12 large)
1 teaspoon cream of tartar
1 1/3 cups extra-fine granulated sugar
1 tablespoon finely shredded orange peel
1 cup sifted cake flour
1 1/3 cups water
2 6- or 7-ounce packages dried apricots, halved
1 cup dried cranberries
2/3 cup orange juice
1/3 cup granulated sugar
2 inches stick cinnamon
1/2 teaspoon vanilla
1/4 teaspoon almond extract

Directions
In an extra-large bowl allow egg whites to stand at room temperature for 30 minutes. Add cream of tartar to egg whites. Beat with an electric mixer on medium speed until soft peaks form (tips curl). Gradually add the 11/3 cups extra-fine sugar, about 2 tablespoons at a time, beating until stiff peaks form (tips stand straight).

Sprinkle orange peel over beaten egg whites. Sift about one-fourth of the flour over beaten egg whites; fold in gently. Repeat, folding in the remaining flour by fourths. Pour batter into an ungreased 10-inch tube pan. Gently cut through batter to remove any large air pockets.

Bake on the lowest rack in a 350° oven about 40 minutes or until top springs back when lightly touched. Immediately invert cake (leave in pan); cool thoroughly. Loosen sides of cake from pan; remove cake.

Meanwhile, for compote, in a medium saucepan combine water, apricots, cranberries, orange juice, the 1/3 cup sugar, the cinnamon, vanilla, and almond extract. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes. Remove from heat. Discard cinnamon. Transfer the compote to a serving bowl. Serve warm or cool over cake slices.