Do u know the recipe for making a cake?!


Question: i am trying to make a cake that tastes like a birthday or wedding cake


Answers: i am trying to make a cake that tastes like a birthday or wedding cake

Hummingbird Cake

Ingredients:
3 cups all purpose flour
1 teaspoon cinnamon
1 teaspoon baking soda
1 teaspoon salt
1 ? cups vegetable oil
2 cups sugar
3 large eggs, at room temp
1 ? teaspoons vanilla extract
2 cups mashed, very ripe bananas
1 eight ounce can crushed pineapple in unsweetened juice, drained
? cup chopped pecans

Directions:
1)Pre-heat oven to 325. Grease and flour two 9 x 2 inch round cake pans, then line the bottom with parchment or wax paper.
2)In a large bowl, sift the flour, cinnamon, baking soda, and salt. Set aside.
3)In the bowl of an electric mixer, on medium speed beat the oil with the sugar until smooth, about 3 min.
4)Add eggs one at a time and beat until light, about 1-2 min.
5)Add the vanilla extract, bananas, and pineapple.
6)Add dry ingredients in thirds, beating after each addition until smooth. Stir in pecans.
7)Divide the batter between the prepared pans and bake 40-50 min. or until toothpick inserted in the center comes out clean. For cupcakes check after about 15 min.
8)Let cakes cool in pans for 10 min., remove from pans and cool completely on a wire rack.

Cream Cheese Frosting

Ingredients:
1 pound (2 eight ounce packages) cream cheese, room temperature, cut into small pieces
? cup (1 stick) unsalted butter, room temperature, cut into small pieces
1 ? teaspoons vanilla extract
5 cups sifted powdered sugar

Directions:
In a medium-size bowl, on medium speed of an electric mixer, beat the cream cheese and the butter until smooth, about 3 min. add the vanilla extract. Gradually add the sugar and beat until well incorporated.

try betty crocker???

I know this really good chocolate cake recipe. It tastes great and doesn't require a lot of work.

Triple Chocolate Layer Cake

1/2 C. cold buttermilk
1 T. instant espresso powder
2 t. vanilla extract
1 1/4 C. sugar
1 C. cake flour
6 T. unsweetened cocoa powder (preferably Dutch-process)
1/2 t. salt
1/4 t. baking powder
1/4 t. baking soda
3 large eggs
1/2 C. unsalted butter, room temperature

For fillings and frosting:

4 oz. good-quality white chocolate (such as Baker’s of Lindt), finely chopped
4 oz. milk chocolate, finely chopped
1 C. plus 1 T. chilled whipping cream
6 oz. bittersweet (not unsweetened) or semisweet chocolate, finely chopped
White and milk chocolate shavings (optional)

To make cake: Preheat oven to 350°F. Butter three 8 inch diameter cake pans with 1 1/2 inch high sides. Line bottom of pan with parchment paper. Stir buttermilk, espresso powder and vanilla in small bowl until powder dissolves.

Sift sugar and next 5 ingredients into large bowl. Add eggs and butter; beat until mixture is thick and smooth, about 1 1/2 minutes. Add buttermilk mixture; beat until light and fluffy, about 1 1/2 minutes longer. Divide batter among pans.

Bake cakes until tester inserted into center comes out clean, about 20 minutes. Cool cakes in pans on racks 5 minutes. Turn cake out onto racks. Peel off parchment; cool completely.

To make fillings and frosting: Place white chocolate and milk chocolate in separate medium bowls. Bring 1 cup cream to boil in heavy medium saucepan. Pour 3 tablespoons hot cream into white chocolate and 3 tablespoons hot cream into milk chocolate. Add bittersweet chocolate to remaining cream in saucepan; stir until smooth. Stir white chocolate and milk chocolate fillings until smooth; chill until cold but not firm, about 15 minutes. Set aside bittersweet chocolate frosting.

Place 1 cake layer on platter. Using hand-held mixer, beat white chocolate filling until slightly stiff. Spread over cake layer. Top with second cake layer. Add remaining 1 tablespoon cream to milk chocolate filling and beat until smooth. Spread over second cake layer. Top with third cake layer. Chill cake until bittersweet chocolate frosting is firm enough to spread, about 30 minutes.

Stir frosting until smooth. Spread very thin layer over top and sides of cake to smooth surface and anchor chocolate shavings. Chill 30 minutes. Spread remaining frosting decoratively over cake. (Can be made 1 day ahead. Cover with cake dome and chill.)

Garnish cake with chocolate shavings, if desired, and serve.

Serves 10.

Try a chiffon cake recipe. Look at recipezaar.com for ideas, going for the high rating recipes. Most wedding cakes start with a white cake mix, but for a true wedding cake taste, the chiffon wins hands down. Also, the Pink Champagne cake is delicious made from scratch. It also can be made with a cake mix, but if you like to bake, try the original home made recipes.
Chiffon cakes are a bit lighter than the normal white cake mixes in the stores, and so much more delicious.
Have fun, and good luck.

Since you are a beginner, your best bet would be to buy a Betty Crocker cake mix in your favourite flavour. You can buy the icing too and it's all really quite good. Good luck.

I love a good chocolate cake so here is my neighbours:

INGREDIENTS

14 ounces bittersweet chocolate

3 1/3 tablespoons butter

4 eggs

1 1/2 tablespoons all-purpose flour

1 teaspoon water

DIRECTIONS

Preheat oven to 400 degrees F ( 200 degrees C). Grease and flour one 9 inch round pan.

Bring eggs to room temperature and separate.

Melt dark chocolate and butter or margarine over low heat.

Beat egg yolks, flour, and water. Add the chocolate mixture.

Beat the egg whites, and fold into the chocolate batter.

Pour into prepared pan, and bake for 20 to 30 minutes.

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