Cake 38: Miniature Yellow Cakes

We had a wine / cake decorating night at my house! We baked 12 miniature yellow cakes in ramekins. We also made a generic batch of buttercream frosting, and raided the cabinets and fridge to find every possible cake topping, and went nuts decorating these adorable mini yellow cakes! This would make an excellent baking activity for kids, and also makes a fun activity for a girls’ gathering or wine night. We had a ton of fun, and a major sugar high, and I can’t wait to do it again! (Though next time I may do cupcakes instead.)

This generic yellow cake recipe is modified from the Better Homes and Gardens “Cupcakes” special interest issue.

Yellow Mini Cake Recipe Ingredients

  • 3/4 cup unsalted butter, softened
  • 3 eggs, room temperature
  • 2 1/2 cups flour
  • 1/2 teaspoon salt
  • 1 3/4 cups sugar
  • 1 teaspoon vanilla
  • 1 1/4 cups vanilla soy milk

Yellow Mini Cake Recipe Ingredients

Let the butter and eggs stand at room temperature for a while. Preheat your oven to 350 degrees. In a medium bowl, sift together the flour, baking powder and salt. In your kitchen mixer, beat the butter on high speed and gradually add the sugar, beating until combined. Scrape down the sides of your mixing bowl with a spatula, then continue to beat until the mixture is light and fluffy. Add the eggs one at a time, and beat just until blended. Alternate adding the dry ingredients mixture and the vanilla soymilk, beginning and ending with the flour mixture. Beat on a low speed or you could make a huge mess or overbeat your yellow cake batter.  Fill your cupcake cups or ramekins 1/2 to 2/3 full Рno more than 2/3 for sure.
For cupcakes, bake 18 to 22 minutes. For miniature cakes in ramekins, bake 24 to 26 minutes. For a full-size cake in an 8-inch round cake pan, I’m guessing about 45 minutes. If you use ramekins, you should end up with a dozen miniature cakes. Cool on a wire rack – then have fun icing however you want! I used this buttercream frosting recipe — without the mint — because I like how light and fluffy it is with the heavy cream, and if we had to let it sit for a while between cakes, we could just add a smidge more cream and whip on a high speed until it was light and fluffy and spreadable again.

Cake 32: Perfect Pound Cake

Recently I’ve been reading The Cake Bible by Rose Levy Beranbaum, a gift from my sister-in-law’s family. I had tons of a strawberry-raspberry compote (or something) left over from serving a vegan French toast breakfast for 6 yesterday morning, so I decided to try baking the first recipe in the book – her perfect pound cake – and it also gave me an excuse to use some vanilla beans so I could finally post a tutorial on how to make your own vanilla extract. I won’t repost the recipe in its entirety here, but instead encourage you to buy the book – it’s really quite educational and teaches you a lot of cake baking technique that applies across recipes.

Mine wasn’t quite perfect, as I baked it a smidge too long (even on the lowest baking time) and the outside crust is too thick, but the inside texture is absolutely flawless and it is killer with the berry compote. I used double the vanilla beans Ms. Beranbaum recommends, but I really wanted those pods to make homemade vanilla extract, plus I love vanilla. The photos below show my too-thick crust, the tasty vanilla beans up close, and that the “perfect pound cake” is dusted with powdered sugar. It makes an awesome afternoon snack.

Vanilla Sugared Cake Donuts with 3 Dipping Sauces

Vanilla Sugared Cake Beignets with 3 Dipping Sauces – Plum Dipping Sauce, Orange Dipping Sauce and Peanut Dipping Sauce

I served these vanilla sugared miniature cake donuts at the dessert tasting and wine night. I served them with chopsticks, because I wanted each of the dipping sauces to have Asian-influenced flavors. I’d like to thank my mother-in-law, Dawn, for the orange and plum dipping sauce recipes. I was stumped on how to make these ideas happen, and brilliant mom-in-law came up with these and they turned out wonderfully.

Baked Miniature Cake Donut Recipe Ingredients

  • 2 cups all-purpose flour
  • 3/4 cup white sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 3/4 cup milk
  • 2 large eggs, beaten
  • 1 1/2 teaspoons vanilla extract
  • 1 tablespoon vegetable shortening

Baked Miniature Cake Donut Recipe Directions

Preheat oven for 350 degrees. Grease a donut pan. In a large bowl, mix together all the dry ingredients. Add the milk, then the eggs one at a time. Mix in the vanilla and vegetable shortening. Beat just until thoroughly blended. I used the paddle attachment on my KitchenAid. Fill the donut cups about 75% full. We snipped the end off of a condiment bottle and used that, since we were making small donuts and it helps be more tidy and accurate when filling the donut pan. Bake 8 to 10 minutes, or just like any cake, the donuts spring back when pressed gently. Pop them out of the donut pan and into a pan with vanilla sugar and coat each donut with the vanilla sugar, then cool on a cooling rack.

Plum Dipping Sauce Recipe Ingredients

  • 4 plums, cut into 1/2″ slices
  • 1/4 cup sugar
  • 1 tablespoon butter

Combine plums, sugar and butter in a saucepan and cook over medium low heat until plums break down and become soft. Ater cooking and pureeing the plum dipping sauce, stir in 1 tablespoon of water or enough to get your desired texture.

Peanut Dipping Sauce Recipe Ingredients

  • 3 tablespoons honey
  • 1 cup heavy cream
  • 1/2 cup creamy peanut butter
  • 2 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon baking spice
  • 1/4 teaspoon cloves

Heat the peanut dipping sauce mixture in a small saucepan over medium heat, stirring regularly. Cool to room temperature to get a more viscous texture.

Orange Dipping Sauce Recipe Ingredients

  • 1 cup Greek yogurt
  • 2 tablespoons orange juice concentrate
  • 1 tablespoon honey
  • 1 teaspoon vanilla
  • 1/2 teaspoon grated orange rind

Be careful of how much orange rind you stir into this orange dipping sauce. Orange zest is very potent and can make the dish very tart. You can always add more.

Cake 27: Banana Cake with Chocolate Buttercream Frosting

My Grandma Cochran asked if I had a recipe for a cake using bananas and chocolate, and all I had was my recipe for chocolate chip banana bread, so it inspired me to make this two-layer banana cake with chocolate buttercream frosting! (Which is also an excuse to practice cake decorating skills from the cake decorating class I took.) I put about 20% of the batter into a jar to make a jar cake to send my husband in Afghanistan.

Banana Cake Recipe Ingredients

  • 4 to 5 ripe bananas, mashed
  • 2 teaspoons lemon juice
  • 3 cups sifted flour
  • 1 1/2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 3/4 cup unsalted butter, softened at room temperature
  • 2 cups sugar
  • 3 eggs
  • 2 teaspoons vanilla
  • 1 1/2 cups buttermilk

Banana Cake Recipe Directions

Preheat oven to 300 degrees. Prepare two 9″ round baking pans. In one bowl, mash the ripe bananas and lemon juice together. In a separate bowl, sift together the flour, baking soda and salt. In your kitchen mixer, cream together the butter and sugar until the mixture was light and fluffy. Beat in the eggs one at a time and then add the vanilla. Alternate adding the dry ingredients mixture and the buttermilk a bit at a time, starting and finishing with dry ingredients. Add the mashed banana goop and beat just until mixed in. Pour the banana cake batter into the prepared cake pans, and bake four about 45 minutes, or until your cake tester inserted in the center comes out clean. ¬†Cool the cakes completely. I’ve heard about popping this cake in the freezer while you prepare the chocolate buttercream frosting. I tried it out and thought it really helped the icing process.

Chocolate Buttercream Frosting Recipe Ingredients

  • 8 ounces of semi-sweet or bittersweet chocolate, chopped
  • 3/4 cup butter, softened at room temperature
  • 3 cups sifted powdered sugar
  • 1/2 cup milk
  • 1.5 teaspoon vanilla extract

Chocolate Buttercream Frosting Recipe Directions

In a stainless bowl over a saucepan with simmering water (creating a double boiler) melt the chocolate, stirring constantly so it doesn’t scald or burn, until it’s smooth. Remove from heat and cool for about 15 minutes. In your kitchen mixer, beat the softened butter until creamy. Alternate adding the powdered sugar and milk in small parts, starting and finishing with the powdered sugar. Fold in the melted chocolate and vanilla extract, and mix until smooth. I recommend working with the chocolate buttercream pretty quickly so it doesn’t cool on the cake and get difficult to work with. Garnish with whatever seems tasty – banana chips, chocolate chips or chocolate curls, I used some walnuts since I had them handy.

Chocolate Butterscotch Toffee Bites

This recipe for chocolate butterscotch bars is crazy easy, and gives us a simple, very “down-home” kind of taste. This was the second dessert sampled at the dessert tasting and wine night. Yummo.

Chocolate Butterscotch Bars Ingredients

  • 1 1/2 cups graham cracker crumbs
  • 1/2 cup melted butter
  • 6 ounces of chocolate chips
  • 6 ounces of butterscotch chips
  • 1 cup flaked coconut
  • 1 cup chopped pecans
  • 1 14-ounce can sweetened condensed milk

Chocolate Butterscotch Bars Recipe

Preheat your oven to 325 degrees. Grind graham cracker crumbs in the food processor until you get 1.5 cups of graham cracker crumbs. Mix the graham cracker crumbs and melted butter, then press the mixture into a 9″ x 13″ rectangular baking pan. First layer the chocolate chips, then the butterscotch chips, then sprinkle the flaked coconut. Pour the sweetened condensed milk evenly over the top. Bake for 20 to 25 minutes. Cool, cut into squares, and serve! As my husband likes to say, “Too easy.” You may wish to toast a little coconut in the oven for a few minutes to garnish the top of these little chocolate butterscotch toffee bites.

Related Posts Plugin for WordPress, Blogger...