Southern Red Velvet Cake Recipe courtesy Cakeman Raven, Cakeman Raven Confectionery, NYC Prep Time: 30 min Inactive Prep Time: hr min Cook Time: 30 min Level: Intermediate Serves: about 6 to 8 servings IngredientsVegetable oil for the pans 2 1/2 cups all-purpose flour 1 1/2 cups sugar 1 teaspoon baking soda 1 teaspoon fine salt 1 teaspoon cocoa powder 1 1/2 cups vegetable oil 1 cup buttermilk, at room temperature 2 large eggs, at room temperature 2 tablespoons red food coloring (1 ounce) 1 teaspoon white distilled vinegar 1 teaspoon vanilla extract Cream Cheese Frosting, recipe follows Crushed pecans, for garnish DirectionsPreheat the oven to 350 degrees F. Lightly oil and flour 3 (9 by 1 1/2-inch round) cake pans. In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla. Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed. Divide the cake batter evenly among the prepared cake pans. Place the pans in the oven evenly spaced apart. Bake, rotating the pans halfway through the cooking, until the cake pulls away from the side of the pans, and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes. Remove the cakes from the oven and run a knife around the edges to loosen them from the sides of the pans. One at a time, invert the cakes onto a plate and then re-invert them onto a cooling rack, rounded-sides up. Let cool completely. Frost the cake. Place 1 layer, rounded-side down, in the middle of a rotating cake stand. Using a palette knife or offset spatula spread some of the cream cheese frosting over the top of the cake. (Spread enough frosting to make a 1/4 to 1/2-inch layer.) Carefully set another layer on top, rounded-side down, and repeat. Top with the remaining layer and cover the entire cake with the remaining frosting. Sprinkle the top with the pecans. Cream Cheese Frosting: Directions1 pound cream cheese, softened 4 cups sifted confectioners' sugar 2 sticks unsalted butter (1 cup), softened 1 teaspoon vanilla extract In a standing mixer fitted with the paddle attachment, or with a hand-held electric mixer in a large bowl, mix the cream cheese, sugar, and butter on low speed until incorporated. Increase the speed to high, and mix until light and fluffy, about 5 minutes. (Occasionally turn the mixer off, and scrape the down the sides of the bowl with a rubber spatula.) Reduce the speed of the mixer to low. Add the vanilla, raise the speed to high and mix briefly until fluffy (scrape down the bowl occasionally). Store in the refrigerator until somewhat stiff, before using. May be stored in the refrigerator for 3 days. Yield: enough to frost a 3 layer (9-inch) cake Nutterbutter truffles
2. Transfer the cookie crumbs to a medium bowl. Add the softened cream cheese and peanut butter, and stir with a spoon until the mixture is a homogenous paste. It should be easy to mold into balls, but not too wet or soggy. 3. Use a small candy or cookie scoop, or a teaspoon, to shape small balls. Roll them between your hands to get them perfectly round, and place on a cookie sheet covered with aluminum foil. Although the balls can be dipped right away, they hold together better if they are refrigerated for at least an hour before being dipped. 4. After the candy centers have chilled, place the chocolate candy coating in a large microwave-safe bowl and microwave it until melted, stirring after every minute to prevent overheating. 5. Using dipping tools or a fork, dip each peanut ball in the chocolate candy coating and replace it on the foil-covered baking sheet. If desired, top the truffles with chopped peanuts while the chocolate is still wet. 6. Refrigerate the truffles to set the chocolate for about 20 minutes. Store Nutter Butter Truffles in an airtight container in the refrigerator for up to two weeks. Cake ball Flavors combos: Chocolate Peppermint French vanilla cake is baked with soft peppermint candy pieces. The freshly baked cake is then blended with vanilla icing and dipped in milk chocolate. A peppermint candy piece is the finishing touch on top of this festive treat. Cinnamon Roll Freshly baked cinnamon streusel cake is blended with rich and delicious cream cheese icing then dipped in a creamy white chocolate coating. Our latest seasonal offering is then sprinkled with a hint of cinnamon to top it off. Pumpkin Spice Aromatic spice cake is baked with just the right amount of pumpkin and then blended with cream cheese icing. Dipped in white chocolate and topped off with a pumpkin seed, this seasonal cake ball is pure decadence. Birthday Cake Who could resist a French vanilla cake mixed with cream cheese icing? Once dipped in a thick white chocolate coating, this cake ball reminds you of the perfect birthday cake. Brownie Biting into a brownie never tasted better. Rich chocolate brownies are blended with chocolate buttercream icing and small pecan chips. This chocolate treat is then dipped in a smooth milk chocolate which makes this the perfect indulgence for any chocolate lover. Chocolate Sake Rich milk chocolate cake is baked with Sake, which adds flavor and moisture to this decadent treat. Espresso powder and a hint of cinnamon make this cake ball hard to resist! Chocolate Toffee Vanilla cake and crunchy chocolate toffee pieces are combined with butter cream icing, then dipped double-chocolate coating. This toffee treat will melt in your mouth. German Chocolate A rich and smooth milk chocolate cake mixed with coconut, pecans and caramel. The milk chocolate coating and sugared pecan topping make this cake ball simply decadent. Red Velvet A colorful, chocolate-flavored confection iced with cream cheese. This southern-style treat will steal the show. Strawberry Moist and flavorful strawberry cake is mixed with a rich and creamy vanilla icing and then dipped in a delicious milk chocolate coating. Wedding Cake Italian cream cake baked with coconut and pecans and blended with cream cheese icing. After being dipped in fine white chocolate and topped with shimmering edible crystals, this cake ball gives reason to celebrate. White cake mix and mint chocolate chip icing - Dipped in chocolate confectioners coating. • French vanilla cake with white chocolate almond icing. – Dipped in chocolate confectioners coating. • Red velvet with cream cheese icing and vanilla confectioners coating. • Red velvet with cream cheese icing dipped into milk chocolate coating. • Chocolate cake, milk chocolate icing, dipped into chocolate bark. • Lemon cake with lemon frosting and dip them in whit chocolate. • Lemon cake mixed in white chocolate chips and lemon frosting, dipped in white chocolate. • Spice cake with cream cheese frosting and coated them with white chocolate coating. • Cherry chip cake mix and cream cheese frosting dipped in white chocolate. • Fudge cake, mixed in peppermint chips and fudge frosting. Dip in dark chocolate. • Chocolate fudge cake mix and coconut pecan frosting dipped into chocolate. • Chocolate cake, butter cream icing, and dark chocolate coating. • Chocolate cake/chocolate icing and dipped into raspberry/chocolate chips are melted with a bit of oil. • German chocolate cake mix with coconut pecan frosting & dipped in melted semi sweet chocolate chips. • Strawberry with vanilla frosting, dipped in chocolate. • Carrot cake with cream cheese frost |
Tastefully Simple Nana's Apple Cake Recipe
1/2 cup shortening 2 cups sugar 2 eggs 2 tsp vanilla 2 cups flour 1 tsp. baking soda 1 tsp. baking powder 1 tsp. salt 1 tsp. cinnamon 1 tsp. nutmeg or mace 1 tsp. ginger 6 cups peeled, diced tart apples Cream shortening and sugar. Add eggs and vanilla. Combine dry ingredients and add to mixture. Stir in apples. Spoon into greased 11 x 13 pan. Bake at 350 for 45-50 minutes or until the toothpick comes out clean. Optional: Add 1/2 cup chopped nuts to recipe at same time as apples. Optional: Serve with warm caramel sauce and icecream/whipped cream. Oreo Truffles 1 pkg. (1 lb. 2 oz.) OREO Cookies, finely crushed, divided 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened 2 pkg. (8 squares each) BAKER'S Semi-Sweet Chocolate, melted Make It! MIX 3 cups of the cookie crumbs and the cream cheese until well blended. Shape into 42 (1-inch) balls. DIP balls in melted chocolate; place on waxed paper-covered baking sheet. (Any leftover melted chocolate can be stored in tightly covered container at room temperature and saved for another use.) Sprinkle with remaining cookie crumbs. REFRIGERATE 1 hour or until firm. Store any leftover truffles in tightly covered container in refrigerator. Ingredients: 1 package (10.4 oz) Nutter Butter cookies or other cream-filled peanut butter cookie 4 oz cream cheese, softened to room temperature 1/2 cup peanut butter, creamy or crunchy 8 oz chocolate-flavored candy coating 1/4 cup coarsely chopped peanuts, optional Preparation:1. Place the cookies in a food processor and pulse them until they are fine crumbs. Alternately, you can use a mixer if you watch it carefully and stir the cookies so that they are evenly crushed. 2. Transfer the cookie crumbs to a medium bowl. Add the softened cream cheese and peanut butter, and stir with a spoon until the mixture is a homogenous paste. It should be easy to mold into balls, but not too wet or soggy. 3. Use a small candy or cookie scoop, or a teaspoon, to shape small balls. Roll them between your hands to get them perfectly round, and place on a cookie sheet covered with aluminum foil. Although the balls can be dipped right away, they hold together better if they are refrigerated for at least an hour before being dipped. 4. After the candy centers have chilled, place the chocolate candy coating in a large microwave-safe bowl and microwave it until melted, stirring after every minute to prevent overheating. 5. Using dipping tools or a fork, dip each peanut ball in the chocolate candy coating and replace it on the foil-covered baking sheet. If desired, top the truffles with chopped peanuts while the chocolate is still wet. 6. Refrigerate the truffles to set the chocolate for about 20 minutes. Store Nutter Butter Truffles in an airtight container in the refrigerator for up to two weeks. Chocolate Haupia Pie 1 9 inch crust -Baked- or blind baked first 1 cup milk 1 14oz. can coconut MILK (not cream or water!) 1 cup sugar 1 cup water 1/2 cup cornstarch 7/8 cup choc. chips 1/2 cup heavy whipping cream 1/4 cup white sugar Bake pie crust according to directions....cool In a saucepan whisk milk, cocnut milk, and 1 cup of sugar till dissoved and simmering... In a seperate bowl disolve cornstarch in cold water. slowly whisk in cornstarch slurry... stir on low till thick, about 3 min. In a glass bowl microwave chocolate chips till melted...divide the pudding in two bowls one with chocolate and one without... mix the chocolate in vigorously. Pour chocolate bowl into cooled crust. then pour the white pudding on top carefully spread out. Refrigerate at least one hour... and top with whipped cream. WHip cream and sugar till stiff peaks form. garnish with chocolate curls. Apple Dumplings Dough: 2 cups flour 3/4 cup shortening 1/2 cup milk Syrup: 1 1/2 cups water 1 cup sugar 1/2 tsp cinnamon Boil 5 minutes and then add 1/2 cup butter Apples: 1 medium per dumpling (about) 375 degrees for 35 minutes Not sure if you need directions.. pretty self explainatory roll out dough, put down some apple slices, fold dough over into little ball thingy put all your dumplings into pan and pour sauce over and cook Enjoy!! |