The Worlds # 1 Chocolate Cake.
Recipe For The Worlds # 1 Chocolate Cake.
The Worlds # 1 Chocolate Cake.
1 Top-Secret Bbq Sauce Recipe.
Recipe For The Worlds #1 Bbq Sauce Recipe.
1 Top-Secret Bbq Sauce Recipe.
1x * Pure ACAI BERRY 1500 mg 120 caps ENERGY ANTIOXIDANT *
 | US $17.20 End Date: Sunday Feb-05-2012 7:46:39 PST Buy It Now for only: US $17.20 Buy it now | Add to watch list |
 | US $16.99 End Date: Sunday Feb-05-2012 7:46:43 PST Buy It Now for only: US $16.99 Buy it now | Add to watch list |
by Melinda Gallagher, M.A., and Emily Scarlet Kramer
Published by Atria Books;
November 2005;$24.00US/$33.00CAN; 0-7434-9625-6
The following is an excerpt from the book A Piece of Cake
Chapter 2
Rock Your Body and Reap the Rewards
I have breasts and an ass, and I’m keeping ‘em! I like to walk around naked in my room and look at myself. This ritual makes me continually aware of the changes my body is going through and is essential to keeping a positive sense of my sexuality. I have watched the perils of body image, and the “feminine ideal.” I have witnessed my mother, my sister, and my friends battle unnatural ideals, and have once beaten an eating disorder myself. I am now determined never to fall prey to that again.
-Julie, 21
So you’ve got your good-body-image days and your bad-body-image days. On a good day, the shower feels nice and hot when you hop in, and you enjoy the way it looks when the water runs over your body. Stepping out onto the mat, you wrap a cozy towel around you and relax on the couch with a bottle of your favorite body moisturizer, just loving your curves and the way your skin feels. You look in the mirror and your tits look perky, your tummy is smooth, your bottom looks rounded, and you think, “Ohhh, yeah, take
that!”
Turning on some funky music, you slip into heels and dance with yourself, without anyone around to watch or judge.
Then you’ve got your bad-body-image days. You avoid the mirror on your way out of the shower, and any glimpse of your figure reminds you of the things you hate. Why, oh why, is one breast bigger than the other? Are those more stretch marks appearing across your thighs? The thought of revealing these flaws to someone else makes you want to jump back into bed and hide under the covers.
The psychology behind these days can take total hold of our sex life. Insecurity eats up our appetite for sex, whereas confidence makes us hungry for all the pleasure we know our hot bod deserves. It’s quite a simple matter: When we love our tits, asses, vulvas, and everything in between, we are going to come more often. On the other hand, if we are overwhelmed by a sense of inadequacy and shame about the way our body looks and feels, then we can’t possibly express our sexual needs and desires. Sucking in your stomach while having an orgasm just does not work!
THE GOOD, THE BAD, AND THE UGLY
Take back your body image
Some of us are incredibly enthusiastic about our bodies. But for many of us it’s a long and hard internal battle that we fight every day.
The promise of a “new sexy you” is the basis of the entire beauty and fashion industry. We are continually encouraged to “find our perfect palette” complete the “6-week body makeover,” and change our hair color to “transform our life.” The traditional makeover inevitably injects us with a serious dose of insecurity and inadequacy. Why must we feel prospectively bad about ourselves so that we can retrospectively feel better? Hmm. Something about the whole damn concept seems rather backward. We are plucked, buffed, preened, and altered. But at the end of this elaborate, time-consuming, and often painful makeover experience, are we experiencing more sexual pleasure? We think not.
Our culture is obsessed with the female body. Today the bar for normality is set in the pages of InStyle, Vogue, and Elle.
We should look just like celebrities and models. We need to be perfect. Free of cellulite. Free of wrinkles. Free of blemishes. Free of anything unsightly. Simply divine.
Let’s get real!
This model of the female body is pure fantasy. Our bodies go through changes every day and every year as we grow as women. Some of these changes are related to our cycles, and others are unpredictable. We get PMS, we ovulate, we get pregnant, get fit, get sick, get tattoos, have surgery — and our libidos are rolled up in all of these transformations. In fact, our reproductive capacity necessitates that our weight and bodily proportions naturally change from puberty to menopause, and for good reason. Ironically, most women spend their entire adult lives struggling against nature.
Pleasure Tip: Redefining what a sexy woman looks like is up to us. Let those women’s magazines know how tired you are of the unrealistic images in their glossy pages. Sign an open letter to the editors of your favorite women’s magazine, and cut the last strings of your bad-body-image dependencies.
Copyright © 2005 Melinda Gallagher, M.A., and Emily Scarlet Kramer
Melinda Gallagher, M.A., and Emily Scarlet Kramer are the cofounders of CAKE, an entertainment company dedicated to providing education and information about female sexual culture. Melinda Gallagher is a sexuality professional with a master’s degree in human sexuality and public health from NYU. Emily Kramer received her B.S. in women’s studies from Columbia University. They both live in New York City. They have spent the last five years writing, speaking as experts in the field of sexuality, and actively educating women on the subject. For more information, please check out www.cakenyc.com.
There is hardly any one who does not like to eat cakes and when one remembers the sweet, tangy taste of pineapple in a freshly baked cake, it simply becomes irresistible. Besides tasting good, pineapple is loaded with vitamins and minerals. There is nothing more fresh, light and tasty than a freshly baked pineapple cake during the summer. And what’s even better is that they are quick and easy to make!
Pineapple Cake Recipe
Ingredients
1 can (20 oz size) crushed pineapple with juice
1¾ cup all-purpose flour
1¾ cup granulated sugar
1 teaspoon baking soda
2 eggs
Sliced strawberries for garnishing (optional)
Preparation
Preheat the oven to 350° F. Grease and flour a 9 by 13 inch baking pan. Other than the strawberries, put all the ingredients in a bowl and mix them thoroughly. Spread the batter evenly in the baking pan, and bake it for 30 to 40 minutes, or till the center springs back when touched lightly. Once the cake cools down, ice it with your favorite icing and use the strawberries to garnish it.
Pineapple Pound Cake
Ingredients
1 can (20 ounces) crushed, undrained pineapple, divided
3 cups sifted all-purpose flour
6 large eggs
½ cup vegetable shortening
1 teaspoon baking powder
1-1¼ cup butter or margarine
2 cups granulated sugar
1½ cups confectioners’ sugar
¼ cup milk
1 teaspoon vanilla extract
Preparation
Set aside ¾ cup of undrained pineapple with its juice. Drain the remaining pineapple and set 1 cup of this pineapple aside in a separate bowl. Cream shortening, sugar and butter. Add one egg at a time to this cream mixture. After each egg is added, beat the mixture thoroughly. Sift baking powder and flour together. Add this mixture to the creamed mixture, one large spoon at a time. Add milk alternately to it. Stir the mixture thoroughly. Add vanilla extract and the ¾ cup of undrained pineapple with its juice. Blend the mixture well. Grease and flour a 10 inch tube pan. Spread the batter evenly on this pan. Place the pan in a cold oven. Then turn the oven to a temperature of 325° F. Bake the batter for 75 minutes or until the top of the cake springs back when slightly pressed. Let the cake stand for a few minutes, then move it out of the pan on to a plate. Mix 1 cup drained pineapple, butter and confectioners’ sugar and pour this mixture on the cake while it is still hot. Your delicious pineapple pound cake is ready to be served!
Pineapple Angel Cake
Ingredients
½ cup pineapple juice
6 egg whites
6 egg yolks
1½ cup sugar
¼ teaspoon salt
1 teaspoon baking powder
1½ cups cake flour
1 tablespoon lemon juice
Preparation
Beat the egg whites with salt in a small bowl. Beat ¾ cup of sugar into this. In a separate bowl, beat the egg yolks with the remaining sugar until the mixture becomes thick. Add pineapple and lemon juice to this mixture, and beat till the sugar dissolves completely. Sift the baking powder and flour together. Add the egg yolk mixture to it and beat. Fold in the egg whites. Bake in an ungreased pan at a temperature of 325° F for about an hour or till the cake springs back when the top is lightly touched.
Pineapple Skillet Cake
Ingredients
6 slices pineapple, canned or fresh
6 maraschino cherries
½ cup pineapple juice
3 eggs, yolk and the egg white separated
1½ cups all-purpose flour
1½ teaspoons baking powder
3 tablespoons butter
1 cup brown sugar
1 cup sugar
¼ teaspoon salt
1 teaspoon vanilla
Preparation
On a 12-inch iron skillet, heat butter and brown sugar over medium heat till the sugar melts. Remove the skillet from heat and add pineapple slices over the sugar mixture. Put a cherry in the center of every pineapple slice. In a separate bowl, beat the egg yolks till they are thick and lemon colored. Add the pineapple juice, vanilla and sugar to it and beat for another 1-2 minutes. Put the dry ingredients in the mixture. Fold in the stiffly beaten egg whites. Spread this batter evenly over the pineapple slices in the skillet, and bake it for 25-30 minutes in an oven that is preheated at 325° F. Once the cake is baked, invert it onto a large plate and serve it warm with whipped cream or a topping of your choice.
Pineapples are relished the world over and are used in various dessert recipes. Pineapple cakes can be served as a dessert, or as a snack in the evening. A pineapple cake suits just any occasion. These are easy to make, however, you could vary the quantity of the ingredients according to your taste and culinary expertise. So go ahead and try these mouth watering pineapple cake recipes that would have your family and friends asking for more.
A cake is an excellent treat at any party, especially baby showers and bridal showers. Asides from making a great centerpiece for your snack table, cakes are a delicious treat that everyone will enjoy. Here are some of the most popular flavors for cakes:
1) Cheesecake – Cheesecake has always been a top cake flavor for exquisite occasions. Like other cakes, they can also be decorated with custom lettering specific for your special occasion.
2) Funnel Cake – Funnel cake is another great party cake. It is not so big, so it does not usually serve as a centerpiece. Nevertheless, it is not difficult to make and can be a nice treat for your guests.
3) Chocolate Cake – Chocolate has always been a popular flavor, particularly among women, so it is no surprise that chocolate cake is one of our top ten shower cakes.
4) Ice Cream Cake – Ice cream cakes are a delicious treat, combining two party favorites – ice cream and cake. These cakes are also decorated to suit your occasion. Although such cakes are challenging to make at home, they can be purchased from your local bakery.
5) Pound Cake – Another common cake that often makes its way into baby and bridal shower celebrations is the pound cake. These cakes are often sliced into less filling segments than other cakes and are a nice complement to other snacks.
6) Carrot Cake – Carrot cake is another cake that is commonly available at celebrations and usually contains sweet decorative icing.
7) Red Velvet Cake – This layered cake is a popular southern cake and contains both vanilla and cocoa.
8) Strawberry Cake – Strawberry cake is another favorite, especially at parties where there are kids. Fresh strawberry toppings can make these cakes even more tempting.
9) Pineapple Upside-down Cake – Another sweet treat is the pineapple upside-down cake. Although this cake is rarely the centerpiece, it is often a popular choice on the snack table.
10) Dirt Cake – Dirt cakes look like dirt, but taste like cake. These cakes have many creative possibilities. As an example, for a baby shower, the dirt cake can be placed in a flowerpot shaped container and then baby feet lollipops can be planted in the dirt to make an eye-catching decoration.
There are other cakes, like banana cake, and many more. Cakes are a fine food idea for any party and will be greatly appreciated by your guests.
About the Author – Criss White is a professional web writer on baby and new mother topics for baby and pregnancy websites. For more related articles, go to Baby Shower Cakes (http://www.101babyshowerideas.com/bscakes.htm) and Baby Shower Food (http://www.101babyshowerideas.com/bsfood.htm).
It’s a fact, however odd it seems, that some brides don’t like cake — and don’t want one at their wedding reception. Others like cake just fine, but prefer to serve something a little more distinctive for dessert. On the whole, brides pass up cake at their wedding because they:
- don’t like it
- want something nontraditional and edgy and are bored by “the norm”
- want something that more personally represents them or their geographical area
- attended too many catered weddings where no one touched the cake because they’d already had a full meal plus dessert
- have a venue that tacks on high cake serving fees
I must admit I’m tempted to stare when someone tells me “they just don’t like cake.” Because, as everyone knows, wedding cake is no longer just cake. Wedding cake has morphed into something that, in the right hands, borders on a religious experience.
Today’s chefs know that a good cake — one light years away from the “packing material” types of old — is full of delicious, creamy fat. And not that horrifying vegetable shortening, either. The modern wedding cake is loaded with real butter, moist base material (poppy seed cake, pound cake, carrot cake, banana, chocolate, red velvet and more) and tempting fillings (amaretto, chocolate mousse, tiramisu, raspberry, white chocolate).
The exterior, too, has gotten sleeker and lovelier in response to today’s streamlined bridal fashions. All the former hallmarks of questionable taste – fountains, pillars, mugging couples on a cake topper – are gone. So how can any bride resist?
Many don’t, but a few persevere in wanting something else. Fortunately, weddings these days are about personal choice and individuality — they don’t have to have one. And the alternatives to cake are many.
The secret to a satisfying wedding cake alternative is simple – presentation. Whatever you’re serving, stack it in tiers. Follow this simple tip and you can turn almost anything into food fit for the most special occasion.
Tiered puddings and mousses
Pre-chill wine or champagne glasses, and fill with:
- Chocolate, chocolate orange, lemon mousse
- Rice, coconut rice or wild rice pudding
- Raspberry, hazelnut or regular tiramisu
- White chocolate, key lime, blackberry or biscotti parfaits
- Heavy whipped cream, topped with sweet in-season berries
If your budget’s ample, you can also stack up individual-sized
- Caramel, anise, pumpkin flan
- Crème brulee – regular, eggnog, blueberry, espresso, coconut
Tiered Pastries
Cream puffs are king — and for good reason. Remember that cream puffs don’t have to be round; you can use cookie cutters to fashion them into lots of creative shapes. You can also go beyond them and stack up:
- Gooey cinnamon rolls
- Funnel cakes
- Baklava
- Soufflés served in individual custard cups
- Cream horns, éclairs, St. Joseph’s pastries, sfogliatelle, cannoli, napoleons, baba rum
Straight from the Shelf
You won’t be the first bride to try this. Stack those tiers high and proud or create an entire freestanding “cake” with:
- Sno Balls, Suzy Qs, HoHos, Ding Dongs, Twinkies
- Krispy Kreme donuts, Moon Pies
Other Options
- Chocolate-dipped fruit
- Chocolate truffles
- A chocolate fountain
- Sugar cookies or brownies with your initials in cellophane wrappers
- Fancy pies: key lime, lemon, chocolate pecan, coconut custard, cranberry apple, macadamia nut, peanut butter and white chocolate cream.
Whatever you choose, try to retain the cake-cutting part of your ceremony. The cutting of the cake is an ancient ritual and a powerful symbol of unity between the couple and their guests. It doesn’t matter if you’re really digging into a lemon meringue pie – your guests will still want to ooh and ahh as you cut it together and feed each other.
About the Author
Blake Kritzberg is editor at “FavorIdeas.com.” Stop by for a huge selection of wedding favors, Bridezilla’s weekly adventures, and free resources for brides: save-the-date eCards, screensaver, wallpaper and web site templates.
http://www.favorideas.com
Looking for a special cake to bake for an upcoming birthday? Here is a collection of some of our favorite birthday cake recipes, including unconventional choices and options for those with dietary restrictions. A homemade birthday cake is a great way to show you care on such a special occasion!
Click on the recipe title to go to the recipe page, where you can save the recipe to your Recipe Box, add notes, comment, and print. Enjoy!
Birthday Cakes
Orange Chiffon Layer Cake- A delicious dessert topped with a homemade butter frosting.
Turtle Cake- The delicious cake is make with semi-sweet chocolate chips, pecans, chocolate cakes and vanilla caramel pieces.
Better Than Sex Cake- With pineapple and coconut, this cake is so decadent you won’t want to share, mmm, how delicious. Serve at your next party.
Red Velvet Cake- Originally served at the Waldorf Astoria in New York, this cake has rapidly become a family favorite.
Postre “Las Tres Leches”- This recipes creates the moistest cake you will ever have the pleasure of eating.
Kid-Friendly Cakes
Chocolate Chip Cake Roll- This delicious cake roll is perfect for any children’s birthday party.
King Cake- There’s a surprise in this cake that will make it the hit of any party.
Bursting Flower Cupcakes- Serve these sunny little cakes and watch the smiles bloom! They’re sweet delight with every bite.
S’More Cupcakes- Don’t trust your little ones (or yourself) near an open flame? Whip up a batch of these cupcakes that taste just like the real thing… without catching on fire.
Chocoholics?
Chocolate Mayonnaise Cake with Easy Cocoa Frosting- It may sound different to you, but the mayo keeps the cake moister for longer, so you can make this cake well ahead of a birthday party.
Flourless Chocolate Cake- Wolfgang Puck- My Flourless Chocolate Cake, so dense and rich that it’s almost like a sublime fudge, is an excellent choice not only because it’s so easy to make well in advance but also because it offers such decadent pleasure for lovers of chocolate.
Decadent Chocolate Cake With Raspberry Sauce- Chocolate and raspberry together make a heavenly combination in this cake.
Chocolate Truffle Cake- Choc-o-holic beware! You pick the chocolate; do you want the sweet taste of dark chocolate or the semi-sweet milk chocolate? Whichever one you chose you will die when you put a piece of this in your mouth.
Dietary Restrictions?
Fat Free Chocolate Cake- Who says you can’t eat chocolate cake on a diet? Try this indulgent-tasting treat.
Sugar Free Carrot Cake- Made with frozen juice concentrate and a carrot mixture of pineapple, nuts, and sesame seeds.
Sugar-Free Impossible Cheesecake- This sugar-free version of a classic recipe makes baking a cinch and eating no-guilt!
All Cakes
Orange Chiffon Layer Cake
Ingredients
2 eggs, separated
1 1/2 C. sugar
2 1/4 C. cake flour
3 tsp. baking powder
1 tsp. salt
1/3 C. vegetable oil
Grated peel of 1 orange
Juice of 1 orange plus enough milk to measure 1 C. liquid
Orange Butter Frosting:
3 C. powdered sugar
1/3-C. margarine or butter, softened
About 2 Tbs. orange juice
2 tsp. grated orange peel
Pineapple Butter Frosting:
3 C. powdered sugar
1/3 C. margarine or butter; softened
1/3 C. well drained crushed pineapple
Directions
Preheat oven to 350 degrees. Grease and flour 2 round layer pans, 8 or 9×1 1/2 inches. Beat egg whites on medium speed until foamy. Beat in 1/2 C. of the sugar on high speed, 1 Tbs. at a time; continue beating until very stiff and glossy. Do not under beat. Mix remaining sugar, the flour, baking powder, and salt in large mixer bowl. Add oil and half of the liquid. Beat on low speed until moistened. Beat on high speed, scraping bowl constantly, 1 minute. Add remaining liquid, the peel and egg yolks. Beat on high speed, scraping occasionally, 1 minute. Fold in meringue. Pour into pans. Bake until wooden pick inserted in center comes out clean, 25 to 30 minutes; cool. Frost with either Orange or Pineapple Butter Frosting if desired.
Turtle Cake
The delicious cake is make with semi-sweet chocolate chips, pecans, chocolate cakes and vanilla caramel pieces.
Ingredients
1 large, double-layer chocolate cake mix
60 vanilla caramels
1/2 C. condensed milk
3/4 C. butter
1 1/2 C. semi sweet chocolate chips
1 1/2 C. chopped and whole pecans
Directions
Peel wrapping off caramels. Lightly grease and flour 9 x 13 inch pan. Preheat oven to 350 degrees. Mix cake according to directions on box. Pour and spread half the batter in the pan and bake for 15 minutes. While cake is baking, melt butter, milk and caramels on low heat, constantly mixing. Remove cake from oven and sprinkle the chocolate chips and pecans on top. Cover with the melted caramel mixture. Top with the rest of the chocolate cake mix and bake for another 20 minutes. Can be served warm or cold.
Better Than Sex Cake
Ingredients
1 pkg. Yellow cake mix
1 20 oz. Can crushed pineapple
3/4 C. Sugar
2 pkg. Instant vanilla pudding mix (3 1/2 oz)
3 C. Milk
1 C. whipping cream
1/4 C. Confectioner’s sugar
1 t. Vanilla
3/4 C. flaked coconut
Directions
Bake yellow cake according to cake recipe. Meanwhile, in medium saucepan, combine crushed pineapple with its juice and sugar. Cook over medium heat, stirring occasionally until thick and syrupy, about 20 minutes. When cake is done, remove from oven and pierce with a fork at one-inch intervals. Pour pineapple mixture and spread evenly over cake. Cool completely. In a medium bowl, combine pudding mixes with milk, blend until thick. Spread over cake. Chill. In medium bowl, beat cream until soft peaks form. Add confectioner’s sugar and vanilla. Beat until soft. Spread over cake. Refrigerate cake for 24 hours. Sprinkle with coconut flakes and serve.
Pan Size: 9 x 13
Red Velvet Cake
Ingredients
2 1/2 C. self-rising flour
1 1/2 C. white sugar
1 C. vegetable oil
1 tsp. baking soda
1 tsp. distilled white vinegar
1 tsp. vanilla extract
2 eggs
1 C. buttermilk
2 oz. red food coloring
1 (8 oz.) package cream cheese, softened
1/2 C. butter, softened
4 C. confectioners’ sugar
1 tsp. vanilla extract
1/2 C. chopped pecans
Directions
Preheat oven to 350 degrees. Grease and flour three 8 inch round pans. In a large bowl, mix together sugar, oil, and eggs. Add food coloring and vinegar to buttermilk. Add baking soda to flour. Add flour mixture and buttermilk mixtures alternately to the sugar mixture. Mix well. Stir 1 teaspoon vanilla into batter. Pour batter into prepared pans. Bake for 10-15 minutes, or until done. Remove from oven, and cool on wire racks. Mix together cream cheese, butter or margarine, confectioners’ sugar, and 1 teaspoon vanilla. Stir in nuts. Frost cooled cake with vanilla or cream cheese frosting of your choice.
Postre “Las Tres Leches”
Ingredients
Cake:
6 eggs
2 C. sugar
2 C. sifted flour
3 tsp. baking powder
½ C. of milk
Vanilla to taste (I use approx. 2 tsp.)
Las leches:
1 1/2 cans of condensed milk
1 1/2 cans evaporated milk (2 1/4 C.)
1 1/2 C. of heavy cream
3 egg yolks
Directions
Preheat oven to 350. Separate egg whites from yolks and beat the egg whites until they begin to form firm peaks. Gradually add the sugar, by tablespoonfuls, adding the next when the previous has been mixed in. After the sugar, add the yolks one at a time, beating after each one is added. Add the sifted flour with the baking powder, alternating with dashes of milk. Add vanilla to taste. Pour into a high cake mold, greased and place it in the middle rack of the oven. I usually use a deep 9 x 13 inch pyrex or castaway aluminum foil pan. Bake for 45 minutes without opening the oven. (if you have a powerful oven, this may be reduced to 40 minutes) When finished, remove from oven and poke extensively with a fork so that the milk mixture can penetrate. Mix all of leches ingredients well and pour gradually and evenly over the cake, allowing the milk to filter into the interior of the cake.
Birthday Cakes for Kids
Chocolate Chip Cake Roll
Ingredients
1 pkg. chocolate cake mix
2 pkg. vanilla pudding
1/2 C. semisweet chocolate chips
Confectioner’s sugar
Directions
Mix cake mix according to pkg. directions. Grease and flour a cookie sheet and pour cake mix onto cookie sheet. Bake at 350 degrees for only about 15 minutes or until toothpick comes out clean when inserted in the middle of the cake. Allow cake to cool, remove from cookie sheet and place on wax paper. Dust with powdered sugar. Mix pudding according to pkg. directions; you may use instant pudding to save on time if you wish. When pudding is set, pour the chocolate chips in and stir well. Spread pudding out evenly on cake. Roll up cake gently and sprinkle cake roll with confectioner’s sugar. Slice cake with a serrated knife. This cake is easy to make but the finished result looks fancy.
King Cake
Ingredients
2 (.25 oz.) packages active dry yeast
1/2 C. white sugar
1 C. warm milk (110 degrees F/45 degrees C)
1/2 C. butter, melted
5 egg yolks
4 C. all-purpose flour
2 tsp. salt
1 tsp. ground nutmeg
1 tsp. grated lemon zest
tiny (1″) plastic baby doll
Filling:
1 (8 oz.) package cream cheese
1/2 C. confectioners’ sugar
Glaze:
2 C. confectioners’ sugar
1/4 C. lemon juice
2 Tbs. milk
1 Tbs. multicolored candy sprinkles
Directions
Preheat oven to 350 degrees. In a large bowl, dissolve yeast and white sugar in warm milk. Let stand until creamy, about 10 minutes. Stir the egg yolks and melted butter into the milk mixture. In a separate bowl, combine the flour, salt, nutmeg and lemon zest. Beat the flour mixture into the milk/egg mixture 1 cup at a time. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 2 hours. In a small bowl, combine the cream cheese and 1/2 cup confectioners’ sugar.
Mix well. In another small bowl, combine the remaining 2 C. confectioners’ sugar, lemon juice and 2 tablespoons milk. Mix well and set aside. Turn the dough out onto a floured surface. Roll it out into a 6×30 inch rectangle. Spread the cream cheese filling across the center of the dough. Bring the two long edges together and seal completely. Using your hands, shape the dough into a long cylinder and place on a greased baking sheet, seam-side down. Shape the dough into a ring, and press the baby doll into the ring from the bottom so that it is completely hidden by the dough. Place a well-greased 2 pound metal coffee can the center of the ring to help it maintain its shape during baking. Cover the ring with a towel and place in a warm place to rise until doubled in size, about 45 minutes. Bake in preheated oven until golden brown, about 30 minutes. Remove the coffee can and allow the bread to cool. Drizzle cooled cake with lemon/sugar glaze and decorate with candy sprinkles.
Makes 1 ring shaped loaf.
Bursting Flower Cupcakes
Ingredients
1 bag Snickers Miniatures, chopped
1 bag M&M’S Milk Chocolate Candies
2 16 oz. cans vanilla frosting
1 18.2 oz. box yellow cake mix
Yellow food coloring
Directions
Prepare yellow cake mix according to the package directions. Fold the chopped Snickers Miniatures into the batter before transferring it to the paper cupcake-lined muffin tins. Bake in a preheated 350 degree oven for 20 minutes. Tint frosting to the desired shade of yellow with the food coloring. Set half the frosting aside, and transfer the remaining half to the pastry bag fitted with the pastry tip. Once cupcakes are completely cool, spread a thin layer of frosting on top of each cupcake. Using the pastry bag with tip, pipe petals around the edges of each cupcake. Fill the middle with M&M’S. Finish by piping a second layer of little petals around the M&M’S.
Variation: Try Pop’ables Snickers Candies, chopped, instead of Snickers Miniatures in Step 1.
Yield: 24 cupcakes
S’More Cupcakes
Don’t trust your little ones (or yourself) near an open flame? Whip up a batch of these cupcakes that taste just like the real thing… without catching on fire.
Ingredients
24 paper liners for cupcake pan
7 whole graham crackers, coarsely chopped (do not use boxed graham cracker crumbs)
1 C. sour cream
1 18 1/4 oz. plain German chocolate cake mix
1 3.4 oz. pkg. vanilla instant pudding mix
1/2 C. water
1/2 C. vegetable oil
4 large eggs
1 C. milk chocolate chips
Marshmallow Frosting:
1 13 oz. jar marshmallow creme
3 Tbs. sour cream
1 tsp. pure vanilla extract
2 Hershey’s milk chocolate bars, broken into 24 small pieces
Directions
Place rack in center of oven and preheat the oven to 350 degrees. Line 24 cupcake cups with paper liners. Set pans aside. Place 1 scant Tbs. of chopped graham cracker crumbs in the bottom of each liner. Set aside. Reserve the remaining graham cracker crumbs for garnish. Set aside 3 Tbs. of the sour cream for the frosting.
Place the cake mix, pudding mix, remaining sour cream, water, oil and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides if needed. The batter should look thick and well-combined. Fold in the chocolate chips, making sure they are well distributed throughout the batter.
Spoon or scoop 1/4 C. batter into each lined cupcake cup, filling it 2/3 of the way. (You will get between 22 and 24 cupcakes; remove the empty liners, if any.) Place the pans in the oven. Bake the cupcakes until they spring back when lightly pressed with your finger, 19-22 minutes.
Remove the pans from the oven and place them on wire racks to cool for 5 minutes. Run a dinner knife around the edges of the cupcake liners; lift the cupcakes from the bottoms of the cup with the end of the knife and pick them out of the cup carefully with your fingertips. Place them on a wire rack to cool 15 minutes before frosting.
Carefully remove the liner from each cupcake, taking care that the graham cracker crumbs don’t fall off, before frosting them. Place a heaping Tbs. of frosting on each cupcake and with a metal short spatula or spoon, swirl to spread it out, taking care to cover the tops completely. Garnish with the reserved chopped graham crackers and a piece of milk chocolate and serve.
To make frosting, remove the lid from the glass jar of marshmallow creme and place the jar in the microwave on high power for 45 seconds. With small rubber spatula, scrape the creme out of the jar and into a mixing bowl. Add the sour cream and vanilla extract. With an electric mixer, beat the mixture on medium speed until the frosting is fluffy and well- blended, 1 minute.
Yield: 24 cupcakes
From: “Cupcakes: From the Cake Mix Doctor” by Anne Byrn
Chocolate Birthday Cakes
Chocolate Mayonnaise Cake with Easy Cocoa Frosting
Because it’s so moist, this cake keeps longer than most.
Ingredients
Cake:
2 C. all-purpose flour
1 C. granulated sugar
1/3 C. + 1 Tbs. cocoa powder (not Dutch processed)
2 tsp. baking soda
1/4 tsp. salt
1 C. mayonnaise
1 C. cold strong brewed coffee
1 tsp. vanilla extract
Frosting:
1 1/4 C. confectioners’ sugar
2/3 C. cocoa powder (not Dutch processed)
3 Tbs. unsalted butter, at room temperature
1/3 C. heavy cream
1/2 tsp. vanilla extract
Directions
To make the cake, position a rack in the center of the oven and preheat to 350 degrees. Lightly butter a 13-by- 9-inch baking pan. Dust the inside with flour and tap out the excess flour. Sift the flour, sugar, cocoa, baking soda, and salt into a medium bowl and make a well in the center. In another bowl, whisk the mayonnaise, coffee, and vanilla. Pour into the well. Mix with an electric mixer on low speed, scraping down the sides of the bowl as needed, just until the batter is smooth; do not overbeat. Pour the batter into the pan and smooth the top. Bake until a wooden toothpick inserted into the center of the cake comes out clean, about 30 minutes. Transfer to a wire cake rack and cool completely.
To make the frosting, sift the confectioners’ sugar and cocoa onto a piece of waxed paper. Beat the butter with an electric mixer in a medium bowl on low speed. Using the waxed paper as a funnel, gradually add the sugar-cocoa mixture, alternating with the heavy cream, and beat until smooth. You may use more or less cream to reach the desired consistency. Beat in the vanilla.
Spread the frosting over the top of the cake. Cut into squares to serve. (The cake will keep for up to 3 days, covered tightly with plastic wrap and stored at room temperature.)
Yield: 12 servings
From: “Jeff Nathan’s Family Suppers” by Jeff Nathan
Flourless Chocolate Cake
Ingredients
8 oz. good-quality bittersweet chocolate, cut into small pieces
4 oz. unsalted butter, cut into small pieces
5 eggs, separated
Pinch of salt
2/3 C. sugar
Powdered sugar, for garnish
Unsweetened whipped cream, for garnish
Fresh raspberries, for garnish
Directions
Preheat the oven to 325 degrees. Butter and flour a 10-inch round cake pan. Bring about 1 inch of water to boil in the bottom half of a double boiler or in a medium saucepan. Reduce the heat to a bare simmer. Put the chocolate and butter in the top half of the double boiler or in a heatproof mixing bowl large enough to rest on the rim of the saucepan without the bowl’s bottom touching the water. Place the pan or bowl over the simmering water and melt the chocolate and butter, stirring them until blended.
Meanwhile, in another mixing bowl, whisk together the egg yolks, pinch of salt and all but 3 Tbs. of the sugar. Stirring continuously, pour the melted chocolate-butter mixture into the egg yolks until thoroughly combined. In a third, clean bowl, put the egg whites. With an electric mixer on medium speed, beat the egg whites until they form soft peaks that droop slightly when the beaters are lifted out. Still beating at medium speed, gradually sprinkle in the remaining sugar, continuing to beat the egg whites until they form stiff but not yet dry peaks.
With a rubber spatula, fold a generous dollop of the egg whites into the chocolate mixture, just until a few streaks of white remain. Add the chocolate mixture to the remaining egg whites and gently fold together until thoroughly combined. Pour the mixture into the prepared cake pan. Bake in the preheated oven for 1 hour and 15 minutes.
Remove the pan from the oven and immediately invert a cardboard cake round and a wire cake rack on top of it; then, protecting both hands with pot holders or oven mitts and clasping the rack and pan together, invert them to unmold the cake onto the cardboard and rack. Leave the cake to cool to room temperature. Don’t worry that its center sinks and cracks slightly. Refrigerate until serving time. Before serving, dust the cake with powdered sugar by spooning some sugar into a fine-meshed sieve held over the cake, then gently tapping the sieve. Cut the cake into wedges and serve with whipped cream and raspberries.
Yield: 1 10-inch cake
(Chef Wolfgang Puck’s TV series, “Wolfgang Puck’s Cooking Class,” airs Sundays and Wednesdays on the Food Network. Also, chef Wolfgang Puck’s latest cookbook, Wolfgang Puck Makes It Easy, is now available in bookstores. Write Wolfgang Puck in care of Tribune Media Services Inc., 2225 Kenmore Ave., Suite 114, Buffalo, NY. 14207.)
Decadent Chocolate Cake With Raspberry Sauce
Ingredients
1 (6 oz.) package semisweet chocolate chips
1/2 C. butter
1/2 C. all-purpose flour
4 egg yolks
4 egg whites
1/2 C. white sugar
1/2 C. semisweet chocolate chips
2 Tbs. margarine
2 Tbs. light corn syrup
1/2 C. whipped cream
1 recipe Raspberry Sauce (below)
1 C. fresh raspberries
Directions
Preheat the oven to 325 degrees. Grease bottom and side of Springform pan, 8×2 1/2 inches. Melt 1 package chocolate chips and 1/2 cup margarine in 2-quart heavy saucepan over medium heat; cool 5 minutes. Stir in flour until smooth. Stir in egg yolks until well blended. Beat egg whites in large bowl with electric mixer on high speed until foamy. Beat in sugar, 1 tablespoon at a time, until soft peaks form. Gently stir chocolate mixture into egg whites. Spread in pan. Bake 35 to 40 minutes (top will appear dry and cracked), or until toothpick inserted in center comes out clean; cool 10 minutes. Run knife along side of cake to loosen; remove side of pan. Turn cake upside down onto wire rack; remove bottom of pan and cool completely. Place on serving plate. Heat 1/2 cup chocolate chips, 2 tablespoons margarine, and the corn syrup over medium heat until chocolate chips are melted. Spread over top of cake, allowing some to drizzle down side. Place whipped cream in decorating bag fitted with tip. Pipe a rosette on each serving.
Serve with raspberry sauce:
Ingredients
1 (10 oz.) package frozen raspberries – thawed and drained, juice reserved
1/4 C. white sugar
2 Tbs. corn starch
2 Tbs. raspberry flavored liqueur
Directions
Add enough water to reserved juice to measure 1 cup. Stir together sugar and cornstarch in 1-quart saucepan. Stir in juice and raspberries. Heat to boiling over medium heat. Boil and stir 1 minute; strain. Stir in liqueur. Cool slightly before serving. Refrigerate any remaining sauce. Garnish with fresh raspberries.
Makes 1 8-inch cake
Chocolate Truffle Cake
Ingredients
8 oz. dark sweet or semi-sweet chocolate
1 C. butter (room temperature)
1-1/2 C. sugar
5 eggs, beaten until foamy
Ganache:
12 oz. semi-sweet chocolate
1 C. heavy cream
Directions
Melt the 8 oz. of chocolate; stir until smooth. Remove from heat. Cool 1 minute. Add butter, bit by bit, beating with a wire whisk. Add sugar; beat 1 minute. Add eggs. Beat until mixed. Butter an 8-inch round cake pan and line with parchment or waxed paper. Pour in batter. Set cake pan in larger pan. Pour hot water in larger pan about 1 inch deep.
Bake at 350 degrees for 1 1/2 hours. Cool 1 hour. Cake will fall. Refrigerate 2 hours. Prepare the Ganache – boil chocolate and cream together, stirring to blend. Refrigerate until it is thick, like frosting. Invert cake on plate and spread Ganache on top and sides.
Warren Wilcox of Pelham, NH
Healthy Birthday Cakes
Fat Free Chocolate Cake
Ingredients
Non-stick cooking spray
1 1/4 C. flour
1/2 C. unsweetened cocoa
1/4 C. cornstarch
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 1/4 C. sugar
1 C. water
3 egg whites
1/2 C. corn syrup, light or dark
1 confectioners’ sugar (opt.)
Directions
Spray 9-inch square pan with cooking spray. In large bowl combine next seven ingredients. In medium bowl stir sugar and water until sugar is almost dissolved. Add egg whites and corn syrup; stir until blended. Gradually add to dry ingredients, stirring until smooth. Pour into prepared pan. Bake in 350 F oven 35 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack. If desired, sprinkle with confectioners’ sugar.
Each serving provides: 0 g total fat, 0 mg cholesterol, 140 Calories, 2 g protein, 34 g Carbohydrate, 160 mg sodium
Sugar Free Carrot Cake
Ingredients
2 C. flour
2 tsp. cinnamon
2 tsp. baking soda
1/4 tsp. salt
1 tsp. baking powder
Carrot Mixture:
2 C. grated carrots
1 C. crushed pineapple, drained
1/2 C. crushed nuts
1/2 C. sesame seeds
1-1 1/2 C. coconut
Egg Mixture:
3 eggs
1/2 C. oil
1/2 can frozen apple juice concentrate
Directions
Add the carrot mixture to the egg mixture, then add the flour mixture. Bake at 350 degrees for 1-1 1/4 hours in an angel food, spring form or Bundt cake pan. Remove from pan and cool on rack.
Sugar-Free Impossible Cheesecake
Ingredients
3/4 C. milk
2 tsp. vanilla
1 C. Splenda
1/2 C. Bisquick
2 eggs
2 8 oz. pkg. cream cheese, cut into about 1/2″ cubes and softened
Topping:
1 C. sour cream
2 Tbs. Splenda
2 tsp. vanilla
Directions
Preheat oven to 350 degrees. Grease pie plate. Put milk, vanilla, eggs, Splenda and bisquick in blender and blend for 15 seconds. Add cream cheese, blend on high for additional 2 minutes. Pour into pie plate and bake until center is firm 40 to 45 minutes. Mix topping and keep cool. Let cheesecake cool and spread topping. Refrigerate.
Caley Walsh is a former writer and editor for Recipe4Living.com, a recipe sharing Website. For more articles like this, or for a large collection of recipes, visit the site at http://www.Recipe4Living.com.
Do you have a strict vegan in the family who has a birthday or celebration coming up that traditionally calls for cake? If you’re not familiar with vegan dietary practices, you might not know what vegans do not eat. Even worse, you might have no idea how to replace what they do not eat.
But don’t worry. In a few short paragraphs, I’ll explain exactly what you need to make the perfect cake for your vegan friend or relative. And best of all, no one will be able to taste the difference.
Let’s start with what strict vegans do not eat.They do not eat eggs. They do not drink milk. They don’t eat certain types of sugar. They don’t eat butter. And they don’t eat frosting.
Eggs can be replaced by “EnerG Egg Replacer,” which you can purchase at many grocery stores. The box will explain
how much replacer to use per egg.
Cow’s milk can be replaced by organic rice milk, which doesn’t contain any animal byproducts. You can buy rice milk at your local grocery store, too.
Many vegans do not consume sugar, either, because it is often whitened by animal bone char. You can avoid sugar that is whitened by bone char by purchasing “unbleached” sugar, sugar in the raw, or beet sugar. There are some cane sugars, too, which were not whitened using bone char, but they hard to distinguish from others, unless you know the exact name brand.
Strict vegans will not eat food made with butter, either. If your cake recipe calls for butter, you can simply replace it with margarine or vegetable shortening.
In addition to butter, sugar, milk, and eggs, strict vegans also will not eat dairy frosting. If your recipe calls for frosting, you can look for a similar flavor of “non-dairy” frosting or you can make your own, replacing butter with margarine.
And there you have it: an ingredient replacement key for your vegan cake. Simply follow the key, replace vegan-unfriendly items on your recipe, and your cake will be perfectly fit for even the strictest vegetarian!
Do you have a strict vegan in the family who has a birthday or celebration coming up that traditionally calls for cake? If you’re not familiar with vegan dietary practices, you might not know what vegans do not eat. Even worse, you might have no idea how to replace what they do not eat.
But don’t worry. In a few short paragraphs, I’ll explain exactly what you need to make the perfect cake for your vegan friend or relative. And best of all, no one will be able to taste the difference.
Let’s start with what strict vegans do not eat.They do not eat eggs. They do not drink milk. They don’t eat certain types of sugar. They don’t eat butter. And they don’t eat frosting.
Eggs can be replaced by “EnerG Egg Replacer,” which you can purchase at many grocery stores. The box will explain
how much replacer to use per egg.
Cow’s milk can be replaced by organic rice milk, which doesn’t contain any animal byproducts. You can buy rice milk at your local grocery store, too.
Many vegans do not consume sugar, either, because it is often whitened by animal bone char. You can avoid sugar that is whitened by bone char by purchasing “unbleached” sugar, sugar in the raw, or beet sugar. There are some cane sugars, too, which were not whitened using bone char, but they hard to distinguish from others, unless you know the exact name brand.
Strict vegans will not eat food made with butter, either. If your cake recipe calls for butter, you can simply replace it with margarine or vegetable shortening.
In addition to butter, sugar, milk, and eggs, strict vegans also will not eat dairy frosting. If your recipe calls for frosting, you can look for a similar flavor of “non-dairy” frosting or you can make your own, replacing butter with margarine.
And there you have it: an ingredient replacement key for your vegan cake. Simply follow the key, replace vegan-unfriendly items on your recipe, and your cake will be perfectly fit for even the strictest vegetarian!
Powered by Yahoo! Answers
Events by Eventful