Cake Through the Years
2014-Burnt Sugar Cake
2 1/4 cups superfine sugar
1/2 cup boiling water
3/4 cup unsalted butter
3 eggs, beaten
2 1/4 cups self-rising flour
1 teaspoon baking soda
3/4 cup sour cream
Frosting and Decoration:
1 stick unsalted butter, softened
2 cups powdered sugar, sifted
3 tablespoons superfine sugar
To make the caramel syrup, cook 1 cup of the sugar over medium heat in a medium, heavy-bottomed saucepan, stirring occasionally until the sugar has melted. Cook, without stirring, until dark golden Remove from the heat and carefully and gradually add the boiling water. Return the pan to the heat and simmer, stirring, for about 1 minute until the caramel has dissolved. Pour the caramel into a heat-proof measuring cup and set aside.
Preheat the oven to 350°F. Grease and line two 8-inch round cake pans.
Cream the butter and remaining sugar together in a bowl until pale and fluffy, then gradually beat in the eggs. In a separate bowl, sift together the flour and baking soda. In another bowl, mix together the sour cream and 1/2 cup of the cooled caramel syrup.
Fold the flour and caramel mixtures into the creamed mixture until well combined. Divide the mixture evenly between the prepared pans and level the surface. Bake in the oven for about 30 minutes, or until risen, golden brown and firm to the touch. Turn out onto a wire rack and leave to cool.
To make the frosting, beat the butter in a bowl until creamy, then gradually stir in the powdered sugar until combined. Add the remaining caramel syrup, mixing well. Sandwich the two cakes together with some frosting, then spread the remaining frosting over the top of the cake.
To make the decoration, lightly oil a baking sheet. Put the superfine sugar into a small non-stick frying pan and heat gently until the mixture turns a golden color, then pour it onto the prepared baking sheet. Leave until cold, then break the caramel into pieces and use to decorate the cake.
from Cakes Galore by Valerie Barrett
2013-Baby Food Cake
2 cups flour
2 cups sugar
3 eggs
1 cup oil
1 teaspoon baking soda
1 teaspoon vanilla
1 teaspoon cinnamon or nutmeg (or some of each)
2 jars of baby food (plums if you can find them, but any fruit will do)
Mix wet ingredients, then add dry. Generously grease, then flour bundt pan. Pour in batter. Bake at 300°F for one hour.
from http://themarathonmom.com/baby-food-cake.htm
Lemon glaze:
2 cups confectioners' sugar
3 to 4 tablespoons fresh lemon juice
Place confectioners' sugar in a medium bowl or liquid measuring cup; stir in lemon juice (glaze should be thick, yet pourable). Add more sugar or lemon juice, as necessary, to achieve desired consistency.
from http://www.marthastewart.com/313152/lemon-glaze
2012-Banana Penguin Cupcakes
1 2/3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3 medium ripe bananas
1/3 cup buttermilk
8 tablespoons unsalted butter, softened
1 1/4 cups sugar
2 large eggs
1 teaspoon vanilla extract
Preheat oven to 350°F. Line 18 muffin cups with paper liners.
Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
Mash the bananas with buttermilk in a small bowl. In another medium bowl, with an electric mixer on medium speed, beat the butter and sugar until light and fluffy, about three minutes.
Add the eggs, one at a time, beating well after each addition. Reduce the speed to low and add the flour mixture alternately with the banana mixture in batches, beginning and ending with the flour mixture and beating until just blended. Stir in the vanilla.
Spoon half the batter into a ziplock bag. Snip 1/4-inch corner from the bag and fill the paper liners two-thirds full. Repeat with the remaining batter. Bake until golden and a toothpick inserted in the center comes out clean, 15 to 20 minutes. Remove the cupcakes from the baking pan, place on a wire rack, and allow to cool completely.
Penguins:
plain mini doughnuts
vanilla frosting
doughnut holes
dark chocolate frosting
black food coloring
marshmallows
thin chocolate cookies
yellow fruit chews
mini chocolate chips
Spread vanilla frosting on cupcakes. Cut mini doughnuts in half and place them, cut side down, on top of cupcakes. Spread more frosting and place doughnut hole on each. Fill in gaps with more frosting, then freeze cupcakes for 10 minutes.
Tint chocolate frosting black with food coloring. Microwave until frosting is the texture of lightly whipped cream. Dip frozen cupcakes in frosting up to their liners.
Make penguin bellies by cutting 1/8 inch off flat end of marshmallows and pressing them into frosting.
Cut chocolate cookies in half and press them into the frosting just below penguin heads to make wings.
Cut yellow fruit chews in half and press them into frosted doughnut hole to make beaks.
Pipe white frosting dots for eyes and add a chocolate chip, pointed end in.
from Hello, Cupcake! by Karen Tack & Alan Richardson
2011-Persian Love Cake
2 large egg whites
1/2 cup sugar
Petals from 2 organic roses
Cake:
1 cup cake flour
14 tablespoons baker's sugar or superfine sugar, divided
1 1/2 teaspoons baking powder
1/4 teaspoon coarse kosher salt
3 large eggs, separated
6 tablespoons water
1/4 cup canola oil
1 teaspoon grated lemon peel
1/4 teaspoon whole cardamom seeds (removed from about 5 green cardamom pods)
Frosting :
2 1/2 cups chilled heavy whipping cream, divided
Pinch of saffron threads
2/3 cup powdered sugar
1 teaspoon rose water
2 tablespoons natural unsalted pistachios
For candied rose petals:
Whisk egg whites in small bowl until foamy.
Using pastry brush, brush rose petals on both sides with egg whites; sprinkle on both sides with sugar.
Dry on nonstick rack at least 6 hours or overnight.
For cake:
Preheat oven to 325°F.
Butter two 8-inch-diameter cake pans with 1 1/2-inch-high sides.
Line pan bottoms with parchment paper; butter parchment.
Sift flour, 7 tablespoons baker's sugar, baking powder, and salt into large bowl.
Whisk yolks and next 4 ingredients in small bowl until smooth.
Add yolk mixture to dry ingredients; whisk until smooth.
Beat egg whites in medium bowl until soft peaks form.
Gradually add 7 tablespoons baker's sugar; beat until whites resemble thick marshmallow fluff.
Fold whites into batter in 3 additions.
Divide batter between prepared pans.
Bake until cakes are golden and tester inserted into center comes out clean, about 25 minutes.
Cool in pans on racks 15 minutes.
Turn out onto racks, peel off parchment, and cool completely.
(Can be prepared 1 day ahead. Wrap and store at room temperature.)
For frosting:
Combine 1/2 cup cream and saffron in small saucepan.
Bring to simmer.
Remove from heat; let steep 20 minutes.
Chill until cold.
Beat remaining 2 cups cream, powdered sugar, and rose water in large bowl until soft peaks form; strain in saffron cream.
Beat until peaks form.
Place 1 cake layer, flat side up, on platter.
Spread 1 cup frosting over.
Top with second cake layer, flat side down.
Spread remaining frosting over top and sides of cake.
Chill at least 1 hour and up to 6 hours.
Garnish cake with rose petals and pistachios.
from www.epicurious.com
2010-Pop Rocks Cupcakes
1 1/3 cups all-purpose flour
1/4 teaspoon baking soda
2 teaspoons baking powder
3/4 cup unsweetened cocoa powder
1/8 teaspoon salt
3 tablespoons butter, softened
1 1/2 cups white sugar
2 eggs
3/4 teaspoon vanilla extract
1 cup milk
Pop Rocks filling:
1 jar (16oz.) cashew butter
1.5 sticks unsalted butter (room temp.)
1.5 cups powdered sugar (well sifted)
5 oz. milk chocolate, melted
pinch salt
Pop Rocks (about 30 packets)
Strawberry icing:
5 oz. frozen strawberries
1/2 cup butter
4 3/4 cups confectioner's sugar
Preheat oven to 350 degrees F.
Line a muffin pan with paper or foil liners.
Sift together the flour, baking powder, baking soda, cocoa and salt. Set aside.
In a large bowl, cream together the butter and sugar until light and fluffy.
Add the eggs one at a time, beating well with each addition, then stir in the vanilla.
Add the flour mixture alternately with the milk; beat well.
Fill the muffin cups 3/4 full.
Bake for 15 to 17 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean.
Cream together the first 3 ingredients for the Pop Rocks filling until light and fluffy.
Fold in melted chocolate and salt.
Fold in Pop Rocks.
This yields enough to fill a double batch of cupcakes. (The nut butter coats the candy and keeps them super poppy for a least a couple of days.)
When the cupcakes are cool, cut a portion out of each one and set it aside.
Use an icing bag to insert the filling, then replace the top portion of each cupcake to seal in the filling.
Combine all of the frosting ingredients and beat on high until creamy.
Then frost and you're done!
Pop Rocks recipe from: http://www.bootsintheoven.com/boots_in_the_oven/2009/03/against-all-odds-some-odds-a-few-odds-ok-it-was-really-pretty-easy-i-made-it-to-the-ripe-old-age-of-thirty-where-i-am.html
2009-Grapefruit Chiffon Cake
2 cups flour
1 1/2 cups sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup oil
6 eggs, separated
3 teaspoons grated grapefruit peel
2/3 cup grapefruit juice
1/4 teaspoon cream of tartar
glaze:
2 cups powdered sugar, sifted
3 teaspoons grated grapefruit peel
1 teaspoon vanilla
3 tablespoons grapefruit juice
In a small mixer bowl, stir together flour, sugar, baking powder, and salt.
Make a well in the center; in order add oil, egg yolks, peel, and juice.
Beat smooth with an electric mixer.
Wash beaters, and in a large bowl beat egg whites with cream of tartar until stiff.
Gradually pour flour mixture (it will be stiff) in a thin stream over surface, and fold in gently.
Bake in a 10 inch ungreased tube pan for 55 minutes at 350 degrees F, or until when lightly touched with a finger, the cake springs back.
Invert and cool completely, then loosen edges and remove to a cake plate.
To make the glaze, mix all ingredients together, using enough grapefruit juice to make it spread easily and drizzle down the sides when spread on top of the cake.
from: http://www.azcakerecipes.com/grapefruit_cake_recipe-2061.htm
2008-Chocolate Mint Mayonnaise Cake
1/2 cup unsweetened cocoa powder
1 cup white sugar
2 cups all-purpose flour
2 teaspoons baking soda
1/4 teaspoon salt
1 cup water
1 cup mayonnaise
1 teaspoon vanilla extract
1 (4.5 ounce) package chocolate covered thin mints
*for added mintiness, use 1/4 cup crumbled Andes mints in the batter and sprinkled on the top of the finished cake
frosting:
6 tablespoons unsweetened cocoa powder
2 cups white sugar
2/3 cup milk
1/2 cup butter
1 pinch salt
1 teaspoon vanilla extract
Preheat oven to 350 degrees F. Grease and flour two 9 inch cake pans.
Sift together the flour, baking soda, salt, 1 cup white sugar and 1/2 cup cocoa. Add mayonnaise, 1 teaspoon vanilla and water. Beat with an electric mixer on medium speed for 3 to 4 minutes. Pour batter into prepared pans.
Bake at 350 F for 25 minutes. Turn oven off, remove cake layers and allow to cool for 10 minutes in pans. Invert one layer onto a serving plate and the other layer onto a cooling rack. Top layer on plate with enough unwrapped mints to fully cover top. Return cake to oven for 3 to 5 minutes to soften chocolate mints, then spread evenly with a spatula. Top with second layer and allow to cool before frosting.
To make fudge frosting: combine 6 tablespoons cocoa, 2 cups white sugar, 2/3 cup milk, 1/2 cup butter and a pinch of salt in a saucepan over medium high heat. Stirring constantly, bring mixture to a boil and reduce heat to low, allowing mixture to boil gently for 3 minutes without stirring.
Remove from heat and let cool for 3 minutes before beating 1 teaspoon vanilla extract into mixture. Beat with an electric mixer until just barely thick enough to spread without running off the cake. Spread over top of cooled cake. (If frosting is runny, try placing pot in freezer to thicken it.)
from http://allrecipes.com/Recipe/Chocolate-Mint-Mayonnaise-Cake/Detail.aspx
2007-Tomato Soup Cake
4 ounces butter or margarine
1 cup sugar
2 eggs
1 teaspoon baking soda
1 can (approx. 10 1/4 oz) condensed tomato soup, undiluted
2 cups sifted all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 small bottle maraschino cherries
1 cup chopped walnuts or pecans
8 ounces candied fruits or raisins
In mixing bowl, stir baking soda into soup, then combine all ingredients and mix thoroughly. Pour into greased and floured 9x5x3-inch loaf pan. Bake at 325° F. for about 55 to 65 minutes, or until a toothpick comes out clean when inserted in center.
Cool for 5 minutes in pan; remove from pan and place on wire rack to cool completely.
from http://southernfood.about.com/od/spicecakerecipes/r/bl01018b.htm
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2006-Philadelphia Cake
1/2 pound sweet butter
1/2 cup sugar
4 eggs, separated
1 teaspoon vanilla
2 cups flour
3 teaspoons baking powder
1/2 cup milk
2 tablespoons chocolate syrup
1/2 to 3/4 cup chopped nuts (no peanuts)
Preheat oven to 325 degrees. Grease a 10 inch tube pan.
Cream together butter, sugar, and egg yolks. Beat in next four ingredients. Fold in stiffly beaten egg whites.
In a small bowl, blend chocolate syrup with 3 tablespoons batter and set aside. Combine nuts and coconut and set aside.
In prepared pan, sprinkle 1/3 cup nut mixture. Add 1/2 batter. Spoon on chocolate mixture and spread over batter carefully. Top with 1/3 cup nut mixture. Add remainder of batter and top with remainder of nut mixture. Bake 45 to 60 minutes or until cake tests dry. Allow to cool on rack before turning out.
from http://lynnescountrykitchen.net/cakes/philadelphia.html
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2005-Thai Rice Cake
Cake Day is celebrated in Delaware. Dela-where?
1 1/4 cups Thai fragrant rice
4 1/2 cups milk
1/2 cup superfine sugar
6 cardamom pods, crushed open
2 bay leaves
1 1/4 cups whipping cream
6 eggs, separated
Topping:
1 1/4 cups heavy cream
scant 1 cup quark
1 teaspoon vanilla extract
grated rind of 1 lemon
scant 1/4 cup superfine sugar
soft berry fruits and sliced star or kiwi fruit, to decorate
Grease and line a deep 10 inch round cake pan. Boil the rice in unsalted water for 3 minutes, then drain. Return the rice to the pan with the milk, sugar, cardamom pods and bay leaves. Bring to a boil, then simmer for 20 minutes, stirring occasionally.
Let cool, then remove the bay leaves and any cardamom husks. Turn into a bowl. Beat in the cream and then the egg yolks. Preheat the oven to 350 degrees.
Whisk the egg whites until they form soft peaks and fold into the rice mixture. Spoon into the cake pan and bake for 40 to 50 minutes, until risen and golden brown. The center should be slightly wobbly-it will firm up as it cools.
Chill overnight in the pan. Turn out onto a large serving plate. Whip the cream until stiff, then mix in the quark, vanilla extract, lemon rind and sugar. Cover the top and sides of the cake with the cream, swirling it attractively. Decorate with soft berry fruits and sliced star or kiwi fruit.
From: Martha Day's "500 Best-Ever Cakes and Bakes"
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2004-Fairy Cakes
1/2 cup soft margarine
1/2 cup superfine sugar
1 teaspoon grated lemon rind
pinch of salt
2 eggs, beaten
1 cup self-rising flour
1/2 cup whipping cream
3/4 to 1 cup blueberries
confectioner's sugar, for dusting
Preheat the oven to 375 degrees. Cream the margarine, sugar, lemon rind and salt in a large bowl until pale and fluffy. Gradually beat in the eggs, then fold in the flour until well mixed. Spoon the mixture into eight to ten paper muffin cases on baking sheets and bake for 15-20 minutes, until golden.
Let the cakes cool, then scoop out a circle of sponge from the top of each one using the point of a small, sharp knife, and set them aside.
Whip the cream and place a spoonful in each cake, plus a couple of blueberries. Replace the lids at an angle and sift over some confectioner's sugar.
From: Martha Day's "500 Best-Ever Cakes and Bakes"
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2003-Sticky Toffee Pudding Cake
Cake Day officially goes international while studying abroad in Scotland.
Sauce:
4 cups heavy cream
2 cups dark brown sugar, packed
1/2 cup unsalted butterCake:
2 1/2 cups flour
2 teaspoons baking powder
1 1/2 cups water
1 1/4 cups dates, chopped
2 teaspoons baking soda
1 cup unsalted butter, softened
2/3 cup sugar
4 large eggs
2 teaspoons vanilla Bring cream, brown sugar, and butter to a boil in a heavy pan, stirring often. Reduce heat and simmer about 6 minutes to reduce to 3 1/2 cups, stirring occasionally. Set aside. Preheat oven to 350 degrees. Butter a 12-cup bundt pan. Whisk flour and baking powder in medium bowl. Combine 1 1/2 cups of water, dates, and baking soda in a heavy pan. Bring to a boil. Let cool.
Using an electric mixer, beat butter and sugar until fluffy. Beat in eggs one at a time. Mix in vanilla and 1/2 of flour, then add date mixture. Blend in rest of flour. Pour batter into pan. Bake 45 minutes or until top of cake is golden.
Pour 3/4 cup of sauce over top, reserving the rest until time to serve, and bake 15 more minutes or until a toothpick inserted in the center comes out clean. Cool in pan 10 minutes and invert on plate.
From: http://www.freshmarket.com/recipes/recipes_details_review.aspx?RecipeID=289
2002-Cola Cake (exploded)
The darkest day in Cake Day history, narrowly saved by eating cake Joey's grandmother had sent him in the mail (thanks Bubbe).
2 cups flour
1 1/2cup miniature marshmallows
2 cups sugar
1 cup margarine
2 teaspoons unsweetened cocoa
1 cup Cola
1/2 cup buttermilk
2 eggs-beaten
1 teaspoon baking soda
Frosting:
2 tablespoons margarine
2 tablespoons unsweetened cocoa
8 tablespoons Cola
2 cups powdered sugar
1 cup chopped nuts
Combine flour and sugar in a large mixing bowl. Melt butter, add cocoa and cola (not diet), heat to boiling. Cool slightly. Pour over flour and sugar mixture, stir till well blended. Add buttermilk, beaten eggs, baking soda and vanilla. Mix well, stir in marshmallows. Pour into greased and floured 13x9 pan and bake at 350 degrees for 40 minutes, or till tests done. Frost while hot.
FROSTING: Combine first 3 ingredients in saucepan and heat to boiling. Add powdered sugar and mix well. Stir in chopped nuts.
"A very good, and unusual, cake"
From: [email protected]
2001-[no cake made]
Poor kitchen-less college freshman. Ate overpriced cake in campus center (if memory holds, had pecan pie instead of actual cake).
2000-Lorraine’s Red Velvet Cake
Mix and set aside:
2 oz. red food coloring
3 tablespoons nestles chocolate quick
Batter:
2 1/4 cups flour
1 1/2 cups sugar
1 cup buttermilk
1 teaspoon vanilla
1/2 cup Crisco
2 eggs
1 teaspoon salt
1 teaspoon soda
1 tablespoon vinegar
Mix soda and vinegar together, then add to batter. Cream shortening and sugar, add eggs and color paste. Beat 5 minutes. Add buttermilk and flour, salt alternately. Add vanilla. Remove bowl from mixer, add slowly soda/vinegar mixture. Mix by hand. Bake at 350 degrees for 25-30 minutes.
Icing:
Cream well 1 stick margarine and 1/2 cup Crisco
Add 1 cup white sugar
Add 3 tablespoons flour one at a time
Add slowly 2/3 sup milk
1 teaspoon vanilla
Beat with mixer 12 minutes
From: Mom's friend Lorraine
1999-Honey Cake
Preheat the oven to 350 degrees. Grease and flour one 13x9 inch baking pan (glass is best).
Cook, stirring gently, over low heat until well blended:
1 1/2 cups dark honey
3/4 cup vegetable oil
1 cup coffee
2 teaspoons vanilla
Remove from the heat and set aside to cool. Whisk together thoroughly in a large bowl:
3 3/4 cups all purpose flour
1 1/2 teaspoons baking soda
1 teaspoon baking powder
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
In a medium bowl, beat on high speed until thick and pale yellow, 4 to 5 minutes:
3 large eggs
3/4 cup sugar
Beat the cooled honey mixture into the eggs. Add the dry ingredients and beat until well blended. Scrape the batter into the pan and spread evenly. Bake until a toothpick inserted into the center comes out clean, 35 to 40 minutes. As soon as the cake is removed from the oven, use a fork to prick holes all over the surface. Heat:
3/4 cup dark honey
Using a large spoon, pour and spread the honey over the surface of the cake. Let the cake cool completely in the pan on a rack before cutting.
From:
1998-Walnut Mocha Cake
3/4 cup milk
3 tablespoons instant coffee
2 teaspoons vanilla
1/4 pound butter
1 1/2 cups sugar
3 eggs
2 1/4 cups cake flour
3/4 teaspoon salt
3 teaspoons baking powder
1 cup chopped walnuts
Penuche Frosting:
1 1/2 cups dark brown sugar
3/4 cup granulated sugar
1/8 teaspoon salt
1/2 cup milk
3 tablespoons butter
1 1/2 tablespoons corn syrup
1 1/2 teaspoons vanilla
Preheat the oven to 350 degrees. Butter and lightly flour two 8 inch round cake pans or one 8 inch square pan. Heat the milk and stir in the instant coffee until it dissolves. Add the vanilla and let cool. Cream the butter and gradually add the sugar, beating until light. Add the eggs and beat well. Stir in the coffee mixture. Combine the flour, salt, and baking powder, and add them to the first mixture, mixing well. Stir in the walnuts. Spread batter in the pans and bake, about 30 minutes for the round layers, 40-50 minutes for the square cake. Test to see if a toothpick comes out clean. Cool in the pans for five minutes before turning out onto rack.
Mix all the frosting ingredients except the vanilla in a heavy bottomed pan. Bring slowly to the boiling point, stirring constantly, and boil for just one minute. Cool to lukewarm, add the vanilla, and beat until thick enough to spread.
From: