Cream the oil and sugar together until combined the add the room
temperature egg and vanilla and beat together.
Not exact matches
for the cake: 1/2 pint strawberries, hulled
and chopped 1/4 cup sour cream (I used light) 6 tablespoons butter, at room
temperature 1/2 cup sugar 1
egg 1/2 teaspoon pure
vanilla extract 1 1/4 cup AP flour, sifted 1 teaspoon baking powder 1/4 teaspoon baking soda pinch of salt
Blondies: 3/4 cup (1 1/2 sticks) unsalted butter, melted
and cooled slightly 1 1/2 cups granulated sugar 2 large
eggs, room
temperature 1 tablespoon pure
vanilla extract 1/8 teaspoon imitation butter extract (optional) 1 1/2 cups all purpose flour 1/2 teaspoon Kosher or sea salt 1/2 cup rainbow sprinkles (jimmies) *
Vanilla butter rounds slightly adapted from Big Fat Cookies 2 3/4 cups (385g) flour 1/2 teaspoon baking powder 1/4 teaspoon salt 1 1/2 cups (340g / 3 sticks) unsalted butter, at room temperature 1 cup (200g) sugar — I used vanilla infused sugar 3 large egg yolks 2 1/2 teaspoons vanilla extract 18 whole unblanched (with skins) almonds or pecan halves Sift the flour, baking powder and salt into a medium bowl and set
Vanilla butter rounds slightly adapted from Big Fat Cookies 2 3/4 cups (385g) flour 1/2 teaspoon baking powder 1/4 teaspoon salt 1 1/2 cups (340g / 3 sticks) unsalted butter, at room
temperature 1 cup (200g) sugar — I used
vanilla infused sugar 3 large egg yolks 2 1/2 teaspoons vanilla extract 18 whole unblanched (with skins) almonds or pecan halves Sift the flour, baking powder and salt into a medium bowl and set
vanilla infused sugar 3 large
egg yolks 2 1/2 teaspoons
vanilla extract 18 whole unblanched (with skins) almonds or pecan halves Sift the flour, baking powder and salt into a medium bowl and set
vanilla extract 18 whole unblanched (with skins) almonds or pecan halves Sift the flour, baking powder
and salt into a medium bowl
and set aside.
for the cake: ○ 3/4 cup brown rice flour ○ 1/4 cup hazelnut meal (ground from whole toasted
and shelled hazelnuts) ○ 2 tbsp arrowroot powder ○ 1/4 tsp salt ○ 1 1/2 tsp baking powder ○ 3/4 cup granulated sugar ○ 1/4 cup coconut oil (soft, not melted) ○ 2
eggs, room
temperature ○ 1 tsp
vanilla extract ○ 1/2 cup unsweetened almond milk ○ * 1 cup fresh blackberries *
1 1/2 cups all - purpose flour 2 tablespoons cornstarch 1/4 teaspoon ground cinnamon 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/2 teaspoon Kosher or sea salt 1/2 cup (1 stick) unsalted butter, softened to room
temperature 1/2 cup dark brown sugar 1/2 cup granulated sugar 2 large
eggs, room
temperature 2 teaspoons pure
vanilla extract 1/4 teaspoon almond extract 1 cup buttermilk, room
temperature 4 - 6 plums, * halved
and pitted (I used empress plums) 1/4 -1 / 3 cup confectioner's sugar, for topping
:D Milky Way
and chocolate chip cookies slightly adapted from the oh, so delicious A Passion for Baking 185g unsalted butter, room
temperature 200g light brown sugar 125g demerara sugar 2 large
eggs 2 teaspoons
vanilla extract 400g all purpose flour 1 teaspoon baking powder 1 teaspoon baking soda pinch of salt 100g dark chocolate, chopped — I used one with 70 % cocoa solids 4 Milky Way bars, chopped Preheat the oven to 180 °C / 350 °F.
:D Ginger
and milk chocolate cookies slightly adapted from the oh, so beautiful Sweet
and Vicious: Baking with Attitude 2 1/4 cups (315g) all - purpose flour 3 teaspoons ground ginger 1 teaspoon baking soda 1/4 teaspoon salt 3/4 cup (1 1/2 sticks / 170g) unsalted butter, at room
temperature 1 cup (175g) packed light brown sugar 1 large
egg 1/4 cup molasses 1 teaspoon
vanilla extract 1/2 cup minced crystallized ginger, divided use 200g milk chocolate, in chips or chunks 1/2 cup (100g) demerara sugar In a medium bowl, whisk together the flour, ground ginger, baking soda,
and salt
and set aside.
18 oz cream cheese (2 — 8oz bricks,
and 1/4 of another 8oz brick), softened to room
temperature 3/4 cup granulated sugar 3
eggs, room
temperature 1 tsp
vanilla extract 1/2 cup sour cream (or greek yogurt)
:D Pine nut
and Marsala biscotti adapted from Dolci: Italy's Sweets 385g all purpose flour 150g granulated sugar 1/2 teaspoon baking powder 1/8 teaspoon table salt 3 heaping tablespoons honey 2 large
eggs 2 large
egg yolks 2 tablespoons unsalted butter, room
temperature finely grated zest of 1 large orange 1 teaspoon
vanilla extract 100 ml Marsala wine 120g pine nuts, lightly toasted
and cooled — or use almonds as the original recipes calls for Preheat the oven to 180 °C / 350 °F.
1/2 recipe Cream Cheese Pie Dough, or other good pie crust 16 ounces raw sweet potatoes, whole
and unpeeled 4 tablespoons (1/2 stick) unsalted butter, melted 3/4 cup light brown sugar, packed 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon ground nutmeg 1/4 teaspoon Kosher or sea salt 3 large
eggs, room
temperature 2 teaspoons pure
vanilla extract 1/2 cup full - fat sour cream
Cake: 2 1/4 cups all - purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon Kosher or sea salt 1 tablespoon Pumpkin Pie Spice 1 teaspoon ground cinnamon 4 large
eggs, room
temperature 1 cup light brown sugar, packed 2/3 cup granulated sugar 1 cup neutral - flavored oil (I like canola) 1 teaspoon pure
vanilla extract 1 15 ounce can pure pumpkin purée (I like Libby's
and Trader Joe's)
* cocoa powder * 3/4 cup plus approximately 1 Tablespoon bittersweet chocolate chips (or ~ 5 ounces chopped chocolate) * 1/4 cup butter, plus extra for greasing pan * 1-1/2 Tablespoons freshly brewed espresso * 1/4 teaspoon
vanilla * 3
eggs, separated
and at room
temperature * 3 Tablespoons sugar, separated * 1 Tablespoon cocoa nibs * whipped cream (optional)
For the Filling: 8 ounces cream cheese (room
temperature) 1
egg + 1
egg yolk 1 tablespoon yogurt 3 tablespoons sugar 1 cup fresh peaches, chopped
and pureed (reserve 1/2 cup for serving) 2 tablespoons flour 1 tablespoon
vanilla extract
Really simple brownies slightly adapted from here 150g dark chocolate, finely chopped or in chips — I used one with 53 % cocoa solids 3/4 cup (170g) unsalted butter, room
temperature and chopped 1 3/4 cups (350g) granulated sugar 3 large
eggs 1 teaspoon
vanilla 1 cup (140g) all purpose flour 1 tablespoon (10g) unsweetened cocoa powder, sifted 1/4 teaspoon table salt Preheat the oven to 180 °C / 350 °F.
Honey bee cake slightly adapted from this beautiful cookbook Cake: 2 1/4 cups (315g) all purpose flour 2 teaspoons baking powder 1/4 teaspoon ground cinnamon 1/2 teaspoon table salt 3/4 cup + 2 tablespoons (200g) unsalted butter, room
temperature 1/2 cup (100g) granulated sugar 1/3 cup (100g) honey 2 teaspoons
vanilla extract 2 large
eggs 1 large
egg yolk 3/4 cup (180 ml) buttermilk, room
temperature * Glaze: 1/2 cup (150g) honey 3 tablespoons (41g) unsalted butter, room
temperature 1/4 teaspoon
vanilla extract pinch of salt 1/2 cup (56g) sliced almonds, toasted
and cooled Preheat the oven to 180 °C / 350 °F.
1 cup white rice flour 3/4 cup gluten free oat flour (see note) 1/2 cup sugar 2 tsp baking powder 1 tsp baking soda 1/2 tsp salt 1 large
egg 1 large
egg yolk 1 cup full fat plain yogurt 1 stick unsalted butter (melted
and cooled to room
temperature) 1 tsp
vanilla extract zest of 1 lemon or lime 12 tsp of kiwi - lime marmalade (or jam / preserve / marmalade of your choice)-- recipe follows
vanilla sugar (optional) 4 tsp lime juice 2/3 cup sifted powdered sugar
For the cake: 1/3 cup butter (room
temperature) 1/4 cup kefir or buttermilk 1 cup sugar 2 large
eggs 3 medium overripe bananas (pureed) 1/2 cup pecans -(toasted
and cut into small pieces) 1/3 cup golden raisins 1 1/2 cups flour 1 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon
vanilla
1/2 cup butter (just slightly cooler than room
temperature) 1 cup brown sugar 1 cup white sugar 1 cup all natural peanut butter (unsweetened
and unsalted) 3
eggs 1 tbsp molasses 1 tsp
vanilla extract 1/2 cup all purpose flour 2 tsp baking soda A pinch of salt 4 cups large flake oats 1 1/2 cups M&M s (Or other candy - coated chocolate of your choice.
Raspberry trifle cupcakes from Donna Hay magazine Cupcakes: 250g unsalted butter, softened 1 1/4 cups + 2 tablespoons (274g) caster sugar 2 teaspoons
vanilla extract 4
eggs 2 1/3 cups + 1 tablespoon (337g) all purpose flour 2 1/4 teaspoons baking powder generous pinch of salt 1 cup (240 ml) whole milk, room
temperature 1 cup frozen raspberries 1/4 cup (60 ml) sweet sherry * Whipped custard icing: 1 1/2 cups (360 ml) heavy cream 1
vanilla bean, split
and scraped 4
egg yolks 1/4 cup + 1/2 tablespoon (56g) caster sugar 2 teaspoons corn starch 1 cup double (thick) cream ** 1 tablespoon icing sugar Start by making the custard: place the heavy cream
and vanilla (seeds
and bean) in a saucepan over low heat
and cook until just comes to a boil.
Butter cake from Modern Classics Book 2: Cookies, Biscuits & Slices, Small Cakes, Cakes, Desserts, Hot Puddings, Pies & Tarts (Morrow Cookbooks) Cake: 1/2 cup + 1 tablespoon (127g) unsalted butter, very well softened 1 teaspoon
vanilla extract 1 cup + 1 1/2 tablespoons (218g) caster sugar 3
eggs 1 1/2 cups + 1 1/2 tablespoons (225g) all purpose flour, sifted 1/2 teaspoon baking powder, sifted 1/4 teaspoon baking soda, sifted pinch of salt 1/2 cup (120 ml) whole milk, room
temperature Icing: 1 cup (140g) icing sugar, sifted 1 - 2 tablespoons lemon juice or water Preheat the oven to 160 °C; butter a 20 cm (8in) round cake pan, line the bottom with baking paper
and butter the paper as well.
Lemon - poppy seed cake with
vanilla - cream cheese frosting slightly adapted from Sky High: Irresistible Triple - Layer Cakes Cake: 3 cups (420g) cake flour * 2 cups (400g) caster sugar 4 1/2 teaspoons baking powder 1/2 teaspoon salt 3 tablespoons poppy seeds 1 cup (2 sticks / 226g) unsalted butter, room temperature, coarsely chopped grated zest and juice of 1 large lemon 1 1/4 cups (300 ml) buttermilk 5 egg whites 1/3 cup (80 ml) water Vanilla cream cheese frosting: 2 vanilla beans 5 cups (700g) confectioners» sugar, sifted 224g (8oz) cream cheese, room temperature 1 cup (226g / 2 sticks) unsalted butter, room temperature 1 tablespoon vanilla extract Preheat the oven to 180 °C /
vanilla - cream cheese frosting slightly adapted from Sky High: Irresistible Triple - Layer Cakes Cake: 3 cups (420g) cake flour * 2 cups (400g) caster sugar 4 1/2 teaspoons baking powder 1/2 teaspoon salt 3 tablespoons poppy seeds 1 cup (2 sticks / 226g) unsalted butter, room
temperature, coarsely chopped grated zest
and juice of 1 large lemon 1 1/4 cups (300 ml) buttermilk 5
egg whites 1/3 cup (80 ml) water
Vanilla cream cheese frosting: 2 vanilla beans 5 cups (700g) confectioners» sugar, sifted 224g (8oz) cream cheese, room temperature 1 cup (226g / 2 sticks) unsalted butter, room temperature 1 tablespoon vanilla extract Preheat the oven to 180 °C /
Vanilla cream cheese frosting: 2
vanilla beans 5 cups (700g) confectioners» sugar, sifted 224g (8oz) cream cheese, room temperature 1 cup (226g / 2 sticks) unsalted butter, room temperature 1 tablespoon vanilla extract Preheat the oven to 180 °C /
vanilla beans 5 cups (700g) confectioners» sugar, sifted 224g (8oz) cream cheese, room
temperature 1 cup (226g / 2 sticks) unsalted butter, room
temperature 1 tablespoon
vanilla extract Preheat the oven to 180 °C /
vanilla extract Preheat the oven to 180 °C / 350 °F.
Chock - full of chocolate chip cookies from The Essential Chocolate Chip Cookbook 1 1/4 cups (175g) all purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup (113g / 1 stick) unsalted butter, room
temperature 1/2 cup (88g) packed light brown sugar 6 tablespoons (72g) granulated sugar 1 large
egg 1 teaspoon
vanilla extract 4 cups (24 oz / 672g) semisweet chocolate chips — I used chips with 70 % cocoa solids Position a rack in the middle of the oven
and preheat to 180 °C / 350 °F.
Nonstick vegetable oil spray 2 cups all - purpose flour 1/4 teaspoon salt 1 cup (2 sticks) unsalted butter, room
temperature 1 cup sugar 1 teaspoon
vanilla extract 1 large
egg yolk 6 ounces high - quality bittersweet or semisweet chocolate, chopped 1/2 cup (about 3 ounces) finely chopped red -
and - white striped hard peppermint candies or candy canes 2 ounces high - quality white chocolate (such as Lindt or Perugina)
1/2 cup unsweetened cocoa powder 2/3 cup hot water 8 tablespoons butter, room
temperature 1 cup granulated sugar 2 large
eggs 1 teaspoon
vanilla extract 1 tablespoon lavender, crushed (use a mortar
and pestle or spice grinder) 1 1/2 cups all - purpose flour 1 3/4 teaspoons baking powder 1/2 teaspoon salt
Let's start baking... Blueberry Muffins Yields: 14 Large muffins Ingredients: 3 cups all purpose flour 3 tsp baking powder 1 tsp salt 2/3 cup vegetable oil 1 & 1/2 cups granulated sugar 2
eggs 2/3 cup buttermilk 2 tsp pure
vanilla extract 2 & 1/2 cups fresh blueberries, washed
and dried well 2 lemons, zested Streusel Topping Ingredients: 2/3 cup packed brown sugar 1/4 cup all purpose flour 1/2 tsp cinnamon 2 tbsp room
temperature salted butter 1/4 cup instant oats Directions: 1.
Ingredients 4
eggs, separated, at room
temperature 150g sugar 1 tbsp water 2 tsp
vanilla extract 125g butter, melted
and cooled to room
temperature 115g all - purpose (plain) flour 500 ml milk, lukewarm powdered sugar for dusting.
Cake: 2 2/3 cup all - purpose flour 1/3 cup cornstarch 2 cups granulated sugar 1 tablespoon baking powder 1/2 teaspoon Kosher or sea salt 3/4 cup (1 1/2 sticks) unsalted butter, melted
and cooled slightly 1/4 cup neutral - flavored oil (I like canola) 2 teaspoons pure
vanilla extract 1/4 teaspoon almond extract (optional) 1 1/2 cups milk (not skim or fat - free) 1/2 cup full - fat sour cream 4 large
egg whites, room
temperature
Upside down pear chocolate cake slightly adapted from the gorgeous Rustic Fruit Desserts: Crumbles, Buckles, Cobblers, Pandowdies,
and More Fruit topping: 1 cup (200g) superfine sugar 1/4 cup (60 ml) water 3 ripe but firm pears, peeled, cored
and each cut into 12 wedges (450g / 1 pound prepped) Cake: 1/4 cup (56g) unsalted butter 112g (4oz) dark chocolate, chopped 1 cup (140g) all purpose flour 1/3 cup (30g) unsweetened Dutch cocoa powder 3/4 teaspoon baking soda 1/4 teaspoon salt 3/4 cup (150g) superfine sugar 2
eggs 1 teaspoon
vanilla extract 1/2 cup (120 ml) whole milk, room
temperature Butter a 23 cm (9in) round cake pan.
Silver poppy seed cake trifle from Baking for All Occasions, presentation inspired by Nigella's lemon - raspberry plate trifle Cake: 2 1/4 cups (315g) cake flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/4 cup (60 ml) whole milk 1/2
vanilla bean, split lengthwise 1/2 cup (60 ml) well shaken buttermilk 1/4 cup poppy seeds 1 tablespoon fresh lemon juice 200g unsalted butter, room
temperature 1 1/2 cups (300g) granulated sugar 4 large (120 ml)
egg whites, lightly beaten To serve: 1 cup heavy cream, whipped 1 cup fresh strawberries, hulled
and sliced lengthwise 3 tablespoons sliced almonds, lightly toasted Center a rack in the oven
and preheat to 180 °C / 350 °F.
White chocolate cupcakes with candied kumquats slightly adapted from the always beautiful
and so delicious Bon Appetit Desserts Candied kumquats: 1/2 cup (120 ml) water 1/2 cup (100g) superfine sugar 12 kumquats, sliced
and seeded Cupcakes: 225g (8oz) high - quality white chocolate, chopped 1 3/4 cups (245g) all purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1 cup (200g) superfine sugar 3/4 cup (1 1/2 sticks / 170g) unsalted butter, room
temperature 1 tablespoon
vanilla extract 3
eggs 1/2 cup (120 ml) canned unsweetened coconut milk Frosting: 125g (4 1/2 oz) high - quality white chocolate, chopped 168g (6 oz) cream cheese, room
temperature 6 tablespoons (84g) unsalted butter, room
temperature 1/4 cup (35g) icing sugar, sifted 1/2 teaspoon
vanilla extract pinch of salt Start by making the candied kumquats: stir water
and sugar in small saucepan over medium heat until sugar dissolves.
Ingredients: 1 cup all purpose flour 1 cup whole wheat flour 1 teaspoon baking soda 1/2 teaspoon salt 1 large
egg, preferably at room
temperature 3/4 cup granulated sugar 1/4 cup dark brown sugar 1 cup buttermilk (I made mine using vinegar
and milk) 1/3 cup canola oil 2 teaspoons
vanilla extract 1 teaspoon grated lemon zest 1
and 1/2 cups fresh strawberries, rinsed
and diced into 1/4 inch cubes 1 tablespoon flour
185 g flour 1 1/2 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt 2 tsp pumpkin pie spice (or your mix of cinnamon, nutmeg, ginger
and cardamon) 185 pumpkin puree 45 g ricotta cheese 125 g butter, at room
temperature 180 g brown sugar 3
eggs, at room
temperature 1 tsp
vanilla extract
Ingredients: 1 3/4 cups crushed chocolate wafer cookies 1/2 cup granulated sugar - divided use 1/3 cup butter, melted 3 (8 - ounce) packages cream cheese, softened 1 teaspoon
vanilla extract 1 cup whipping cream or half -
and - half 4 large
eggs 6 teaspoons instant coffee 1/4 cup all - purpose flour 3/4 cup white chocolate chips 1 (16 - ounce) container sour cream, room
temperature cocoa powder for dusting (optional)
Ingredients 2 cups Oreo crumbs 1/2 stick unsalted butter, melted 16 ounces cream cheese, at room
temperature 2
eggs, at room
temperature 1/2 cup granulated sugar 1/4 cup + 1 tablespoon heavy cream 1
vanilla bean, halved
and seeds scraped (or 1 tsp
vanilla extract) 1/3 cup Nutella Method Preheat oven to 325 degrees F.
Ingredients Muffin Batter 1/2 cup unsalted butter, softened to room
temperature 1/3 cup dark brown sugar, packed 2 tablespoons granulated sugar 2 large
eggs at room
temperature 1/2 cup plain, fat free Greek (or regular) yogurt 1 teaspoon ground cinnamon (better the quality, better the cinnamony goodness) 2 teaspoons
vanilla extract 1 cup white, whole wheat flour 3/4 cup all - purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon salt 1/4 cup apple cider 2 small Gala apples (or any firm kind), peeled
and chopped into 1/4 inch cubes
Cake Ingredients 4 large
eggs, room
temperature 1/2 cup whole milk, room
temperature 2 tsp
vanilla extract 1 3/4 cups cake flour 1 1/2 cups granulated sugar 2 tsp baking powder 3/4 tsp salt 16 tablespoons (2 sticks) unsalted butter, cut into 16 pieces
and softened
Ingredients: 1 stick unsalted butter, at room
temperature 1 1/2 cups sugar, divided 2 extra-large
eggs, at room
temperature 1 cup sour cream, at room
temperature 1 teaspoon pure
vanilla extract 2 cups all - purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon kosher salt 1 teaspoon ground cinnamon 3 large, ripe peaches, peeled, pitted,
and sliced 1/2 cup chopped pecans
Ingredients 1 1/2 cups all - purpose flour 1 tsp baking powder 1/4 tsp salt 1/2 cup unsalted butter, room
temperature 3/4 cup granulated white sugar 2 large
eggs 1 tsp pure
vanilla extract Juice
and zest of one medium - large lemon 1/2 cup milk 1 1/2 — 2 cups fresh or frozen blueberries *
Ingredients 1 1/4 cups all - purpose flour 3/4 tsp baking soda 1/2 tsp baking powder 1/2 tsp kosher salt 1/2 cup unsalted butter, softened 1 cup peanut butter at room
temperature (I used half smooth
and half crunchy) 3/4 cup plus sugar — plus up to 1/4 cup more for sprinkling 1/2 cup firmly packed light brown sugar 1 large
egg, at room
temperature 1 Tbsp milk 1 tsp
vanilla extract 1 cup chocolate chips
1 1/2 cups, divided superfine sugar 3/4 cup cake flour, lightly spooned
and leveled off 1/4 teaspoon salt 16 large
egg whites, at room
temperature, or 2 cups 2 teaspoons cream of tartar 4 teaspoons pure
vanilla extract 2 oz fine - quality unsweetened chocolate, chilled, finely grated, refrigerated
One year ago today: Chocolate cupcakes with strawberry swiss meringue buttercream Two years ago today: Homemade ricotta Yellow Cake Cupcakes with Peach Buttercream (makes 12 - 18 cupcakes
and enough frosting for 30 +) From Martha Stewart 1 1/2 cups all - purpose flour (spooned
and leveled) 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup milk 1 teaspoon pure
vanilla extract 1/2 cup (1 stick) unsalted butter, room
temperature 3/4 cup sugar 2 large
eggs 1 recipe of this frosting subbing peach jam for the strawberry Preheat oven to 350 degrees; line the cups of a standard (12 - cup) muffin tin with paper or foil liners.
1/3 cup
and 1 tbsp flour 1/8 teaspoon baking soda 3 tbsp unsalted butter, at room
temperature 2 tablespoons white sugar 1 tablespoon
egg, whisked (about 1/3
egg) 1/8 teaspoon salt 1/2 teaspoon
vanilla extract 1/3 cup dark chocolate chips (I used a mix of chopped chocolate
and peanut butter chips) pinch of flaky sea salt, for garnishing
Frosting: 2 8 - oz packages of cream cheese, room
temperature 1 c (2 sticks) unsalted butter, room
temperature 4 c powdered sugar 1/2 c seedless strawberry jam 3/4 c chilled heavy whipping cream Cake: 3 c cake flour 3/4 tsp salt 1/2 tsp baking powder 1/2 tsp baking soda 3 c sugar 1 c (2 sticks) unsalted butter, room
temperature 7 large
eggs 2 T
vanilla extract 1 c sour cream 6 T plus 1/3 c seedless strawberry jam 2 1/4 lbs strawberries, hulled, sliced (about 6 cups), divided For the frosting, beat cream cheese
and butter in a large bowl until smooth.
ingredients HOT MILK CAKE: 4 large
eggs (room
temperature) 1
and 3/4 cups granulated sugar 6 tablespoons unsalted butter (plus more for greasing) 1 cup milk 2 teaspoons
vanilla extract 2 cups all - purpose flour (plus more for dusting) 2 teaspoons baking powder 1
and 1/2 teaspoons Kosher salt 1
and 1/2 cups buttermilk 2 teaspoons
vanilla extract
ingredients FOR THE POUND CAKE: 2 1/2 cups all - purpose flour 3/4 teaspoons Kosher salt 2 sticks butter 6 ounces cream cheese 2 cups sugar 3/4 teaspoon pure
vanilla extract 4 large
eggs (at room
temperature) FOR THE SPOOKY «CHEESE»: 18 ounces white chocolate compound chocolate 3/4 cup light corn syrup gel food coloring (orange
and black) TO ASSEMBLE: 1/2 cup sugar 1/2 cup water 1 stick butter (softened)
For Cake: 2 1/4 cups cake flour (9 ounces) 1 cup whole milk, at room
temperature 6 large
egg whites (3/4 cup), at room
temperature 2 teaspoons almond extract 1 teaspoon
vanilla extract 1 3/4 cups granulated sugar (12 1/4 ounces) 4 teaspoons baking powder 1 teaspoon table salt 12 tablespoons unsalted butter (1 1/2 sticks), softened but still cool Red, orange, yellow, green, blue,
and purple gel food coloring For Frosting / Filling: 2 1/2 cups granulated sugar 10 large
egg whites 2 pounds (8 sticks) unsalted butter, cut into tablespoons, softened 2 teaspoons pure
vanilla extract 1 pound best - quality white chocolate, melted
and cooled Preheat oven to 350 degrees.
Rainbow Cake For Cake: 2 1/4 cups cake flour (9 ounces) 1 cup whole milk, at room
temperature 6 large
egg whites (3/4 cup), at room
temperature 2 teaspoons almond extract 1 teaspoon
vanilla extract 1 3/4 cups granulated sugar (12 1/4 ounces) 4 teaspoons baking powder 1 teaspoon table salt 12 tablespoons unsalted butter (1 1/2 sticks), softened but still cool Red, orange, yellow, green, blue,
and purple gel food coloring For Frosting / Filling: 2 1/2 cups granulated sugar 10 large
egg whites 2 pounds (8 sticks) unsalted butter, cut into tablespoons, softened 2 teaspoons pure
vanilla extract 1 pound best - quality white chocolate, melted
and cooled Preheat oven to 350 degrees.
1 cup packed light - brown sugar 1 cup granulated sugar 2 sticks unsalted butter, room
temperature 2 large
eggs, room
temperature 1 teaspoon pure
vanilla extract 2 cups all - purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1/4 teaspoon salt 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon ground ginger 2 cups old - fashioned rolled oats 1 1/2 cups finely grated carrots, (about 3 large carrots - I chopped
and used a mini processor) 1 cup raisins (I used 1/2 golden raisins
and 1/2 currants) Cream cheese filling (recipe below)
ingredients GERMAN CHOCOLATE CAKE: 1
and 1/2 (4 - ounce) bars baking chocolate 2 cups cake flour 1 teaspoon baking powder 1/2 teaspoon cinnamon 1/2 teaspoon Kosher salt 2 sticks unsalted butter (room
temperature, plus additional for greasing) 1
and 1/2 cups granulated sugar 1/2 cup dark brown sugar 4 large
eggs (separated) 1
and 1/2 teaspoons
vanilla extract 1 cup buttermilk COCONUT PECAN FILLING: 1
and 3/4 cups pecans (toasted) 1
and 1/2 cups sweetened shredded coconut 1 (12 - ounce) can evaporated milk 4
egg yolks 3/4 cup light brown sugar 1 teaspoon
vanilla extract 1/2 teaspoon Kosher salt 5 tablespoons unsalted butter CHOCOLATE GANACHE: 1 cup bittersweet chocolate chips 1
and 1/2 teaspoons
vanilla extract 1/4 teaspoon Kosher salt 1 cup heavy cream