Rainbow Doodle Birthday Cake I hope you had a wonderful weekend filled with feasting, family, and friends. I know we certainly did! We celebrated Easter as well as our little Reese’s 4th birthday. On Saturday we went to “The County,” where Grant grew up, to visit his dad (Grandpa), step-mom Kathy (Grammy), and family at the farm. When Reese first saw the Rainbow Cake on Whisk Kid’s blog, she fell in love with it, and rightfully so–this cake is a kid’s dream come true with its 6 vibrant rainbow-coloured layers and tons of buttercream! I told Kaitlin that I think the fact that she left her buttercream Rainbow Cake white on the outside was complete brilliance and perfectly executed. What I absolutely love about this cake is the element of surprise and the wow-factor, when the first piece is cut and served. Here’s our little birthday girl full of love, laughter, and life . . . Just sitting around being cute and, well, four. An unexpected birthday highlight at the farm was driving Grandpa’s tractor for the first time.
Cake Decorating Tips Monday Morning Mmmm: Snickerdoodle Cake — Giving Up on Perfect Thanks for visiting Giving Up on Perfect ! You can find more recipes weekly at Monday Morning Mmmm . And don’t miss another post by subscribing ! I wanted to make something new over the weekend. Since my friends and I would be celebrating a birthday, a special cake (instead of my usual, go-to dessert, brownies from a box) seemed to be in order. I was nervous, not sure if I was up to the task. And it wasn’t. (Finally, I have a reason to get this gorgeous cake plate . Snickerdoodle Cake with Buttercream Frosting 1 package yellow cake mix 1 cup milk 1/4 cup butter, melted 1/2 cup applesauce 3 large eggs 1 tsp vanilla 2 tsp cinnamon Frosting Ingredients: 1/2 cup butter 4 oz. cream cheese 3 1/4 cup powdered sugar 3 tbsp milk 1 tsp vanilla 1 tsp cinnamon Preheat oven to 350. This post will be linked to Mouthwatering Monday , Tasty Tuesday , Tuesdays at the Table , Tempt My Tummy Tuesday , 33 Shades of Green , Foodie Friday , Friday Firsts , Sweet Tooth Friday and Food on Fridays . share
How to Make Rough Puff Pastry Dough Length: 11:53 Produced By: Sarah Breckenridge; Videography by Bruce Becker, Dariusz Kanarek, and John Ross; Edited by Cari Delahanty; Food styling by Safaya Tork There are few things that compare to homemade puff pastry, with its flaky layers and buttery flavor. But creating hundreds of layers of dough and butter that bake up into that flaky texture is a time-consuming process. In this video, Abby Johnson Dodge demonstrates her recipe for Pear-Hazelnut Tart in a Puff-Pastry Crust, which illustrates how to create a the effect of puff pastry with a shortcut called rough puff pastry. Learn more about Rough Puff Pastry Read the article: A Shortcut to Flaky Puff Pastry Try the recipes: Pear-Hazelnut Tart in a Puff-Pastry Crust and Rough Puff Pastry With classic puff pastry, you wrap a sheet of dough around a slab of butter, and then roll and fold it repeatedly to create all the layers, with lengthy rests in between. What you see should barely even look like dough at this point.
How To Make Banana Cake I’ve had plenty of banana bread in my day. But it always seems like more of a cold weather food. Go figure, a tropical fruit that makes a cold weather bread. Doesn’t make sense, but that’s how it is. This cake, though, is lighter than any banana bread I’ve ever had. Ingredients 2 cups sugar ½ cup butter (1 stick) 2 egg yolks 3 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon baking soda ½ teaspoon salt 1 cup milk 3 crushed bananas 1 teaspoon vanilla 2 egg whites, beaten Metric conversion (estimate) 500 g sugar 60 g butter 2 egg yolks 375 g all-purpose flour 7 g baking powder 4.7 g baking soda 2.4 g salt 235 ml milk 3 crushed bananas 5 ml vanilla 2 egg whites, beaten Directions Combine the sugar and butter and beat on low speed until completely combined. Add the egg yolks and beat on high speed until the mixture is smooth and fluffy. In a separate bowl, combine the dry ingredients — flour, baking powder, baking soda and salt — and whisk thoroughly. And that’s it. Loading ...
How to: Perfect Buttercream Icing You know the scene – you’re at a party, and it’s time for the cake to be served. The cake sure looks beautiful, but the frosting … well, you never can tell with frosting. On the cake it all kind of looks the same. The flavor is a mystery. Will it send you running for your toothbrush with its sweetness? Both can ruin a good cake and cause people to doubt the skills of the cake baker. Last week I was roped into asked to coordinate last-minute baby shower for one of our temps whose last day was Friday. Megan’s Perfect Buttercream makes enough to fill and frost a 9-inch two-layer cake 2 sticks (8 ounces total) butter, softened 6 cups sifted powdered sugar 4 tablespoons milk (I use whole) 1 tablespoon vanilla extract 1 teaspoon almond extract Dump everything into a large bowl (preferably stand mixer bowl with whisk attachment). * Tip – the trick to getting smooth frosted cakes is to frequently scrap off excess frosting and dip your spreader into a cup of warm water, then continue spreading.
Zebra Cake | The Whimsical Cupcake Animal prints is something I never really got behind. It was something that I only saw on 75 year old blue-haired ladies that are way cooler than me or on kids who looked like walking cheetahs. Not really the look I go for. Lately everywhere I look, there’s something with some form of animal print on it and I find myself liking it. I’m not sure what kind of demographic I reach out there in internet land, animal print lovers or haters, but I’m sure your love or hatred won’t apply to this cake. I said it. This is a simple cake needs no pillowy frostings, no fancy ganaches, and no whippy creams. Zebra CakeAdapted from King Arthur Flour Yields one 9″ or 8″ round cake Ingredients: 1 cup granulated sugar 4 large eggs 1 cup milk (whole, 2% or 1%) 1 cup vegetable oil 1 teaspoon vanilla 2 cups King Arthur Unbleached All-Purpose Flour 2 teaspoons baking powder 1/4 teaspoon salt 3 tablespoons Double Dutched Dark Cocoa Directions: 1) Preheat the oven to 350°F. 5) Now for the stripes. Like this:
How to: Decorate with Royal Icing How to Decorate with Royal Icing I have posted many times about sugar cookies I have decorated with royal icing. I just don’t think you can beat the gorgeous detailing and smooth finish that royal icing provides. Let’s start out with a list of what you will need: A batch of sugar cookies to decorate (this is my favorite recipe) A batch of royal icing (you may need more than one batch, depending on how many colors you use, and how many cookies you decorated) Icing gel colors – these are best because they create bright colors without affecting the consistency of the icing (unlike liquid food coloring) Small airtight containers for each color of icing you plan to use Spoons Toothpicks Disposable pastry bags fitted with small round tips (I like size 2 for most purposes) Squeeze bottles (not pictured here, but these make the whole process much easier) Once you have all your supplies together, invert the pastry bags so that they will be ready to be filled with icing. And you’re done!
Lemon in the limelight: taking a break from chocolate. I’m continually surprised at the number of folks here at King Arthur Flour who DON’T immediately reach for the “chocolate-whatever” when we’re serving treats. I mean, chocolate is so ever-present, so in-your-face. Every restaurant menu has an assortment of chocolate desserts, one of which will inevitably be prefaced by “decadent.” Strolling the cookie aisle at the supermarket brings you from Oreos to Chips Ahoy to Mallomars, Chocolate Pinwheels, and Milano cookies, to name just a few. And then there’s the whole sub-set of brownies. And hot fudge sundaes. Still, there are those who actually prefer a good peanut butter cookie or Snickerdoodle to a chocolate chipper. I recently made a birthday cake for my 88-year-old mother-in-law. Surprise! And the cake verdict? With Christmas just around the corner, I’ll be making this cake again in a couple of days. Thanks to Maida Heatter, doyenne of cakes (and desserts in general), for this recipe. This recipe is simple as simple can be. Like this.