Discuss Cooking - Cooking Forums - Cakes http://www.discusscooking.com/forums/ en Fri, 20 Nov 2009 23:34:25 GMT vBulletin 60 http://www.discusscooking.com/forums/images/discook/misc/rss.jpg Discuss Cooking - Cooking Forums - Cakes http://www.discusscooking.com/forums/ Orange Marmalade Cake http://www.discusscooking.com/forums/f41/orange-marmalade-cake-61358.html Thu, 12 Nov 2009 20:10:58 GMT If you have read any of the books in Jan Karon's "Mitford" series, you likely remember Esther's Orange Marmalade Cake. I found the recipe online, made a few changes, and wrote it out in my own words.


The Mamma's Version of "Esther's Orange Marmalade Cake"

Ingredients:

For the cake
1 cup unsalted butter, softened, more for greasing the pans
3 1/4 cups cake flour, more for dusting the pans
1 tablespoon baking powder
1 teaspoon salt
2 2/3 cups granulated sugar
5 large eggs, at room temperature
5 large egg yolks, at room temperature
2/3 cup vegetable oil
1 tablespoon grated orange zest
2 teaspoons vanilla extract (I used mexican vanilla)
1 cup buttermilk, at room temperature

For the orange syrup
1 cup freshly squeezed orange juice (about 2 juicy oranges)
1/4 cup granulated sugar
1 tsp orange zest

For the filling
2 (12-ounce) jars orange marmalade
1 tablespoon honey

For the frosting
1 cup heavy cream, chilled
4 to 6 tablespoons superfine sugar,, to taste (you can make this yourself with regular sugar in a blender)
1 tablespoon honey
2 tsp grated orange zest
2 tsp vanilla (I used mexican)
1 cup sour cream, chilled

To make the cake:
Preheat oven to 350. Butter three 9 in cake pans (I had to use 10 in pans because one of my 9 inch pans is missing). Line the bottom of the pans with parchment paper, butter the parchment and then dust the pans with flour, shaking out the excess. Next sift together the cake flour, baking powder and salt. Sift two more times. In the bowl of a stand mixer, cream the butter on medium speed until light in color, about 4 min. Slowly pour in the sugar, pouring in a steady stream. Turn mixer to high and beat 4 min, scraping sides of bowl at least once. Lower speed to medium and add the whole eggs, one at a time, beating after each egg. Follow with the egg yolks, one at a time. Scrape the sides of the bowl and beat on medium speed for 2 more minutes. Turn mixer to low and add the oil, orange zest and vanilla, beat for 1 min. Fold in half the flour mixture with a rubber spatula, followed by half of the buttermilk. Repeat with second half of flour and buttermilk.

Pour the batter into the prepared pans, rapping each pan on the counter twice to remove air bubbles. Bake in the preheated oven for 30 to 35 minutes until a tooth pick comes out clean. Cool in the pans on wire racks for 20 minutes. After 20 minutes, poke holes in the cakes (still in the pans) with a tooth pick at 1/2 inch intervals.

For the Syrup:
Stir together orange juice, sugar, and zest in a small sauce pan. Heat to boiling and simmer just long enough to melt the sugar. Remove from heat and cool, strain through a fine sieve into a measuring cup. When cakes are ready, spoon syrup evenly over the cakes. Cool cakes completely in the pans.

For the Filling:
Heat the marmalade and honey in a small sauce pan just until the marmalade melts. When the cakes are cool, invert first layer onto a cake plate. Peel off the parchment and top with 1/3 of the marmalade filling. Repeat with the second and third layers of cake. On the top layer, spread the marmalade (I like it to be just a little bit thicker on the top layer) to about 1/2 inch from the edge of the cake.

For the Frosting:
In a chilled metal mixing bowl and the wire wisk attachement chilled.. Oh high speed, whip heavy whipping cream with sugar, honey, zest and vanilla until thick and holds a peak. Turn the mixer to low and mix in the sour cream. Frost the sides only of the cake, swirling a little. With a large star tip, pipe a border around the top of the cake, leaving the marmalade exposed. Chill for at least two hours before serving. Enjoy! :)


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]]> Cakes TheMamma http://www.discusscooking.com/forums/f41/orange-marmalade-cake-61358.html Banana Cinnamon Bundt Cake http://www.discusscooking.com/forums/f41/banana-cinnamon-bundt-cake-61305.html Mon, 09 Nov 2009 23:32:13 GMT just made this over the weekend It was good - the only thing i did different is i made my own cream cheese frosting and added cinnamon. I hate can frosting.

http://www.bettycrocker.com/recipes.aspx/banana-cinnamon-bundt-cake/2ab34096-ca70-4401-8099-b0b64ff18f29 ]]> Cakes letscook http://www.discusscooking.com/forums/f41/banana-cinnamon-bundt-cake-61305.html ISO Orange Pound Cake recipe http://www.discusscooking.com/forums/f41/iso-orange-pound-cake-recipe-61289.html Sun, 08 Nov 2009 13:48:32 GMT For whatever reason, ive been in the mood for an orange pound cake the past few weeks. If anyone has a good recipe to follow, id really appreciate it, Thanks, larry For whatever reason, ive been in the mood for an orange pound cake the past few weeks.

If anyone has a good recipe to follow, id really appreciate it,

Thanks,

larry ]]> Cakes larry_stewart http://www.discusscooking.com/forums/f41/iso-orange-pound-cake-recipe-61289.html Wilton Big Cupcake pan http://www.discusscooking.com/forums/f41/wilton-big-cupcake-pan-61159.html Sun, 01 Nov 2009 23:53:12 GMT Dimensions® Giant Cupcake Pan -...]]> Just got one of the new wilton big cupcake pans. Has anyone use one? how did it come out and any hints?
Incase anyone hasn't seen it here is the link

Dimensions® Giant Cupcake Pan - Wilton

Going to make the big one and then put normal size all around for the grandsons bday in a couple weeks ]]> Cakes letscook http://www.discusscooking.com/forums/f41/wilton-big-cupcake-pan-61159.html Buttermilk spice cupcakes http://www.discusscooking.com/forums/f41/buttermilk-spice-cupcakes-61156.html Sun, 01 Nov 2009 19:05:13 GMT Made them today.They were great tasting,very moist,and not too heavy on fat.Used my favorite caramel frosting with them,the recipe for which i've posted before.over all they were yummy.

The recipe follows.



2 1/2 cups sifted cake flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspon ground cardamom
1/2 cup softened butter
1/2 cup light brown sugar, firmly packed
1 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
1 1/4 cups buttermilk


Sift together the flour, baking powder, soda, cinnamon,cardamom, ginger, cloves, and nutmeg. Cream butter in a mixing bowl; add brown sugar, granulated sugar, eggs, and vanilla extract. Beat at high speed of an electric mixer for 5 minutes, or until light and fluffy. Scrape bowl often. Add sifted dry ingredients, alternating with buttermilk, mixing at lowest speed just until smooth.
Pour batter into greased and floured muffin tins(or use cupcake liners).Or if you want to make it into a layer cake,use 2, 8 inch round,greased and floured cake pans. Bake at 350° for 15 minutes(30 minutes for layers), or until a wooden pick or cake tester inserted in center comes out clean. Cool in pans on rack for 5 minutes, turn out of pans onto racks to cool completely.

Enjoy!!! ]]> Cakes sarah http://www.discusscooking.com/forums/f41/buttermilk-spice-cupcakes-61156.html Corn on the Cob Cake http://www.discusscooking.com/forums/f41/corn-on-the-cob-cake-61094.html Wed, 28 Oct 2009 10:45:05 GMT Devilish Halloween Desserts : Pictures :...]]> Saw this on the foodnetwork thought it was cute

Be great for the usual Thanskgiving school functions studying pilgrims etc.


Devilish Halloween Desserts : Pictures : Recipes and Cooking : Food Network ]]> Cakes letscook http://www.discusscooking.com/forums/f41/corn-on-the-cob-cake-61094.html ISO help w/lemon drizzle cake http://www.discusscooking.com/forums/f41/iso-help-w-lemon-drizzle-cake-61086.html Tue, 27 Oct 2009 23:09:53 GMT HI I HAVE BAKED 7 LEMON DRISSLE CAKES AND EVERYONE HAS SUNK IS THERE A REASON WHY. DOES ANYONE NO A SINK FREE RECIEPE .I USE FRESH LEMONS IN THE MIX NO BAKEING POWDER. CASTOR SUGAR .BUTTER.SR FLOUR .LEMON ZEST 2 EGGS AND A DASH OF MILK I BAKE IN A GAS OVEN MARK 4.PLEASE HELP CHEERS SIAN:sad: HI I HAVE BAKED 7 LEMON DRISSLE CAKES AND EVERYONE HAS SUNK IS THERE A REASON WHY. DOES ANYONE NO A SINK FREE RECIEPE .I USE FRESH LEMONS IN THE MIX NO BAKEING POWDER. CASTOR SUGAR .BUTTER.SR FLOUR .LEMON ZEST 2 EGGS AND A DASH OF MILK I BAKE IN A GAS OVEN MARK 4.PLEASE HELP CHEERS SIAN:sad: ]]> Cakes SIANWYN http://www.discusscooking.com/forums/f41/iso-help-w-lemon-drizzle-cake-61086.html Chocolate potato cake http://www.discusscooking.com/forums/f41/chocolate-potato-cake-61081.html Tue, 27 Oct 2009 18:37:36 GMT In our local newspaper food forum a fellow foodie post this and I wonder if anyone here heard of it and had one for her. Here is what she posted:::

Last night on "Little People Big World" they made a chocolate potato cake - it sounded so good! I googled it and there are a ton of variations - I'd like a tried and true one from one of you, if possible! ]]> Cakes letscook http://www.discusscooking.com/forums/f41/chocolate-potato-cake-61081.html Wedding Cake flavoring and scaling? http://www.discusscooking.com/forums/f41/wedding-cake-flavoring-and-scaling-61079.html Tue, 27 Oct 2009 16:32:59 GMT My DIL has been asked by her BFF (since 2nd grade) to make her wedding cake because she does a lot of birthday cakes - but she makes these from boxed mixes. Well, Carrie doesn't want to use a mix for this one - she wants to try to do this one from scratch! Grandpa has been recruited to help with the project, and I'm not really that much of a cake baker although I do understand the process and the science - thanks to my baker's manual and Shirley Corriher.

I have a recipe from a baker's manual that was used in the culinary program at the junior college (written by the head pastry guy at the CIA in 1972) for a basic white wedding cake but it is a 14.5 lbs batch! So, to test it I scaled it down to 1.5 lbs (weight of batter for 1 8-inch pan).

To scale it up or down I took the original recipe and put it into a spreadsheet so I could play with scaling by batch weight using the percentage of each ingredient as part of the total weight to give me the amounts needed for various batch weights (entered in pounds) and then calculate the volumes from that:



Did I do this right? Or, do you see somewhere I went astray? I took all of these ingredients and checked them against Shirley's list to balance a recipe and it looks right. Yes, I know, I should really use scales to do it by weight ... now if you could point me to which box they are in (everything I own is in storage in my son's garage) ...

Now, the problem of the flavoring ... Carrie wants an Amaretto flavor, not sure how much to use but for this first test cake I'm using 1 Tablespoon. If I need to increase it for more flavor, do I just replace part of the milk with Amaretto or use some powdered milk or just use Amaretto and water with powdered milk to replace the volume of milk?

Should I still use some vanilla extract in addition to the Amaretto?

I'm off to whip up the first test batch of this using AP flour .... I'm sure I'll have more questions later! ]]> Cakes Michael in FtW http://www.discusscooking.com/forums/f41/wedding-cake-flavoring-and-scaling-61079.html A Snack Cake Good Enough to Eat http://www.discusscooking.com/forums/f41/a-snack-cake-good-enough-to-eat-61052.html Sun, 25 Oct 2009 22:15:49 GMT I love carrot cake. My wife loves carrot cake. My kids love carrot cake. But we all hate the huge amount of fat found in many carrot cake recipes. Soooo, I had to make it healthier. I think I posted this recipe before, but have now made it healthier still. And I made it as cup cakes this... I love carrot cake. My wife loves carrot cake. My kids love carrot cake. But we all hate the huge amount of fat found in many carrot cake recipes. Soooo, I had to make it healthier. I think I posted this recipe before, but have now made it healthier still. And I made it as cup cakes this time. My eldest daughter, for whom they were made (it was her birthday yesterday) loved them without any icing. They were that moist and flavorful. And I'm gonna share the recipe.

This recipe reduces the fat still further and replaces the white flour with whole wheat flour. It also adds pecans to the mix. You can use sugar, or if you are sugar conscious, Sucralose, or Stevia in the recipe as well. Enjoy. Believe me when I say that the whole wheat flour makes this cake even better.

Whole Wheat Carrot Cake
Ingredients:
Dry: Combine in a large bowl:
2 1/4 cup whole wheat flour
2 cups sweetener (sugar, sucralose, or stevia)
1 tsp. baking powder
2 tsp. baking soda
1 tsp. salt
2 tsp. ground cinnamon
1/4 tsp. ground ginger
1/4 tsp. ground cloves
1/4 tsp. ground nutmeg

Wet Ingredients:
2/3 cup cooking oil
4 large eggs
1/2 cup water
1 tbs. molasses
1/8 cup pineapple juice
1/2 cup crushed pineapple
2 cups grated carrot (about 7 carrots)
1 cup broken pecan pieces

Preheat oven to 355'F.
Combine the wet ingredients to the dry ingredients, except for the carrot and pecan pieces. Whisk until smooth. Fold in the carrot and pecans. Fill cupcake papers 3/4 full (about 2.25 tbs.). Place in the oven and bake for 1 hour. Test with a butterknife. When the knife comes out clean, the cupcakes are done. Let cool on a wire rack. Serve as is, or with cream cheese icing.

Seeeeeya; Goodweed of the North ]]> Cakes Goodweed of the North http://www.discusscooking.com/forums/f41/a-snack-cake-good-enough-to-eat-61052.html TNT pumpkin spice cupcakes with caramel frosting. http://www.discusscooking.com/forums/f41/tnt-pumpkin-spice-cupcakes-with-caramel-frosting-60989.html Thu, 22 Oct 2009 20:45:01 GMT I made a batch of these today.Its my favorite pumpkin cake recipe and its always a hit with the family and friends.It tastes sooooooo good. Pumpkin Cupcakes 1/2 c unsalted butter 1 c firmly packed dark brown sugar 1/3 c white sugar 2 large eggs, at room temp 2 c. all purpose flour 2... I made a batch of these today.Its my favorite pumpkin cake recipe and its always a hit with the family and friends.It tastes sooooooo good.

Pumpkin Cupcakes

1/2 c unsalted butter
1 c firmly packed dark brown sugar
1/3 c white sugar
2 large eggs, at room temp
2 c. all purpose flour
2 tsp. baking powder
1/4 tsp. baking soda
1 tsp. ground cinnamon
1 tsp. ground ginger
1/8 tsp. ground cloves
a pinch of salt
1/2 c milk
1 15oz can pumpkin puree/homemade cooked and pureed pumpkin that should be about 1 1/2 c.
1 tsp. vanilla extract

Preheat your oven to 350 degrees. Insert cupcake liners into your muffin tins or grease them.
In a large bowl cream together the butter and the sugars with an electric mixer on medium speed until fluffy. Add eggs one by one to the sugar butter mixture. Mix well after each egg.
In a separate bowl, combine the flour, the baking powder, the baking soda, the ground cinnamon,ginger, cloves and salt. Once blended, begin adding the dry ingredients to the wet ingredients a little at a time. Alternate with the milk, stirring after each addition. Mix well.
Add the pumpkin puree and the vanilla extract and beat until smooth. Fill the cupcake liners 1/2 to 3/4 full. Bake for about 20-25 minutes or until a toothpick inserted into the center comes out clean.

Caramel Frosting:

1 cup brown sugar
2 tbs butter
2 tbs flour
1/3 c milk
2 tbs honey
one heaping tbs of smooth peanut butter

Mix everything and cook in a pan on medium heat.Boil for 3 minutes.Remove from heat and let cool.Spread on the cupcakes.put a pecan or walnut piece in the middle of the frosting to make it look even prettier.
Enjoy! ]]> Cakes sarah http://www.discusscooking.com/forums/f41/tnt-pumpkin-spice-cupcakes-with-caramel-frosting-60989.html