How do you make a cake from scratch?!
How do you make a cake from scratch?
basic ingredients i also brought one of those new cake trays made from silicon are they any good
Answers:
I haven't personally used one of those silicon pans yet but my mom enjoys them. As for cakes, get a recipe book. I do recommend using cake flour though for a lighter cake. Food network will have good recipes too.
flour
shortening
sugar
eggs
baking powder
salt
and whatever flavoring you want
or you can just google cakes
yes I have the blue ones
there the best just don't trip taking the cake out of the oven
flour eggs baking soda &powder vanillabean (i'm an alcoholic)
oil salt and whatever else you want to embellish it with
i love coconut and razor blades.
it depends on what kind of cake you want so here r a few recipes
Chocolate Cake
2 cups all-purpose flour
1/2 cup cocoa
1/2 teaspoon salt
1/2 cup shortening
1 3/4 cups sugar
3 eggs
1 teaspoon vanilla
1 teaspoon baking soda
1 tablespoon hot water
1 cup cold water
Sift together flour, cocoa, and salt.
Cream shortening and sugar together until light and fluffy.
Beat in eggs, one at a time.
Stir in the vanilla.
Dissolve baking soda in the hot water.
Stir into the creamed mixture.
Add dry ingredients to creamed mixture alternately with cold water.
Beat well after each addition.
(I make 5"dumps":dry- water- dry- water- dry).
Bake in a greased and floured 13" X 9" X 2" pan for 20-25 minutes at 350F.
Easy Chocolate Frosting
4 squares BAKER'S Unsweetened Baking Chocolate
1/4 cup (1/2 stick) butter or margarine, softened
1 pkg. (16 oz.) powdered sugar (about 4 cups), divided
1 tsp. vanilla
1/2 cup milk
MELT chocolate in saucepan on very low heat, stirring constantly; set aside.
BEAT butter in large bowl with electric mixer on medium speed until creamy. Gradually add about half of the sugar, beating on low speed after each addition until well blended. Add chocolate and vanilla; mix well.
ADD remaining sugar alternately with the milk, beating until well blended after each addition. Use to frost your favorite cake or cupcake recipe.
Vanilla Cake
1/2 cup shortening
1 cup sugar
2 eggs
2 cups flour
1 cup milk
3 teaspoons baking powder
1 tablespoon vanilla
1 cup nuts, ground (optional)
Cream shortening and sugar, add eggs and beat. Add flour, milk and baking powder.
Add vanilla and nuts.
Place in greased and floured pan.
Bake at 350 degrees until top of cake springs back when touched (about 30 minutes).
EASY VANILLA FROSTING
1/3 c. soft butter
3 c. confectioners' sugar
1 1/2 tsp. vanilla
About 2 tbsp. milk
Blend butter and sugar. Stir in vanilla and milk. Beat until frosting is smooth and of spreading consistency.
Carrot Cake
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon salt
4 eggs
1 1/4 cups vegetable oil
2 cups granulated sugar
3 cups grated carrots
Cream Cheese Frosting (recipe below)
Preheat oven to 350 degrees.
Grease and flour two 8- or 9-inch round cake pans (baking sprays that contain flour, such as Baker's Joy, are fine to use as well).
Sift together the flour, baking powder, cinnamon and salt; set mixture aside.
Combine eggs, oil and sugar; beat until smooth. Whisk in the flour mixture and the carrots.
Pour the batter into the prepared cake pans.
Bake for 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pans for 10 minutes; remove from pans to wire racks and let cool completely.
Cream Cheese Frosting
1 (8-ounce) package cream cheese, slightly softened
1/2 cup (1 stick) unsalted butter, slightly softened
1/2 cup vegetable shortening
1 (1-pound) box confectioners' sugar, sifted
1 teaspoon lemon oil or extract
Using an electric mixer with a paddle attachment, mix together the cream cheese, butter and shortening until creamy. Add the confectioners' sugar and lemon oil and mix until smooth and light.
Red Velvet Cake
INGREDIENTS:
1/2 cup shortening
1 1/2 cups sugar
2 eggs
2 tablespoons cocoa
1 1/2 oz red food coloring
1 teaspoon salt
2 1/2 cups flour
1 teaspoon vanilla
1 cup buttermilk
1 teaspoon soda
1 tablespoon vinegar
PREPARATION:
Cream shortening; beat in sugar gradually. Add eggs, one at a time; beat well after each addition. Make paste of cocoa and food coloring; add to creamed mixture. Add salt, flour and vanilla alternately with buttermilk, beating well after each addition. Sprinkle soda over vinegar; pour vinegar over batter. Stir until thoroughly mixed. Bake in 3 8-inch pans or 2 9-inch pans for 30 minutes at 350°.
Title: Black Forest Trifle
Servings: 8
4 1/2 c Milk
3 oz Unsweetened chocolate
1/3 c Cornstarch
1/2 c Sugar
1/4 ts Salt
2 ts Vanilla extract
2 c Cookie crumbs*
1 ea Can cherry pie filling**
* Make cookie crumbs from vanilla wafers, shortbread, or chocolate
chip cookies.
** This should be a 20 oz can - reduced-calorie if available.
1. Put 4 cups of the milk into a large, heavy saucepan.
Add unsweetened chocolate (3 - 1 oz pieces).
Heat over moderate heat, watching carefully, until bubbles form on
milk around edges of pan - milk is then scalded. Remove from heat
and set aside.
2. Put cornstarch, sugar, salt and remaining 1/2 cup milk into a small
bowl. Use a whisk to stir mixture until all dry ingredients are
moistened and no lumps remain. Be sure mixture is well stirred
just before adding to hot milk.
3. Using a wire shisk, stir hot milk mixture in saucepan while gradually
adding cornstarch-milk mixture. Return saucepan to heat and cook
over moderately high heat, stirring constantly, until mixture begins
to boil. Boil 1 minute, stirring constantly.
4. Remove from heat and stir in vanilla. Spoon 1/3 of pudding into a
2 quart souffle dish or glass bowl. Top with 1/3 of cookie crumbs.
5. Set aside 1/2 cup cherry-pie filling.
6. Gently spoon half of remaining pie filling onto crumbs in bowl.
repeat layering with another third of chocolate pudding, crumbs,
the remaining pie filling and the remaining chocolate pudding.
7. Spoon remaining cookie crumbs around chocolate pudding to form a
border. Fill center with reserved 1/2 cup pie filling.
8. Refrigerate, covered, until pudding is well chilled. (5-6 hours)
Title: Black Forest Chocolate Chocolate Cups
12-ounce pkge semisweet chocolate chips
2 Tbl black cherry preserves
1/2 cup milk chocolate chips
1/4 cup confectioners' sugar
Red food coloring
Stir the semisweet chocolate in a medium-size heavy saucepan over
very low heat until melted and smooth. Spoon about 1/2 teaspoon of the
melted chocolate into each of twenty-four 1-inch paper or foil bonbon cups.
Drop about 1/4 teaspoon preserves into each cup.
Spoon enough of the remaining melted chocolate into each cup to fill to the top.
Set the cups aside.
Stir the milk chocolate chips in a small heavy saucepan over
very low heat until melted and smooth. Remove fromthe heat and set aside.
Stir the confectioners' sugar and 1/2 to 1 teaspoon of water in a small bowl until blended and smooth;
add a drop of food color, stirring to a light pink color.
Spoon the melted milk chocolate and the icing into separate heavy-dutp sandwich bags.
Seal or twist the bags shut; cut a tiny hole in one corner of each.
Pipe icing in lines across the tops of the chocolate cups. Pipe chocolate in lines crosswise to the icing.
Refrigerate at least 30 minutes until set. Store in an airtight
container in the refrigerator for up to 1 week.
Makes 2 dozen cups
Title: Black Forest Cherry Cake
1 3/4 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 oz semisweet chocolate
1 stick butter
3/4 cup granulated sugar
4 eggs
1 teaspoon almond extract
FILLING & TOPPING:
2 cups whipping cream
2/3 cup confectioners sugar
1/3 cup kirsch
16 oz can pitted red tart cherries drained (reserve liquid)
12 maraschino cherries w/stems
Chocolate curls
CAKE: Need two 9-inch round cake pans. In a bowl, combine flour, baking
powder and salt. In double boiler or microwave, melt chocolate over low
heat. Cool. In another mixing bowl, cream butter and sugar until light and
fluffy. Add eggs, 1 at a time, beating after each addition. Add melted
chocolate and gradually add the flour mixture. Add almond extract. Pour
batter into greased and floured pans. Bake in a preheated 350 degree oven
for 30-35 minutes, or until a cake tester comes out clean. Cool in pan 5
minutes, then on a wire rack. Cut each layer horizontally, to make four layers.
FILLING AND TOPPING: Need a pastry bag with a star tube. In a mixing bowl,
beat cream until stiff. Gradually add confectioners' sugar. Sprinkle 1/3
kirsch on a layer of the cake. Cover with whipped cream and add 1/3 of the
drained cherries. Place a second layer on top and repeat. Then a third.
the cake with a fourth layer. Spread 2/3 of the remaining whipped cream on
the top and sides of the cake. Place last amount of whipped cream in a
pastry bag and pipe rosettes of whipped cream around the top edge.
rosettes with stemmed cherries and garnish top center and sides with
chocolate curls (made by shaving a chocolate bar with a vegetable peeler).
Genoise Cake
INGREDIENTS:
* 1/2 cup butter, softened
* 1/2 cup sugar
* 2 eggs
* 1 cup flour
* 1./2 tsp. baking powder
* 1/2 tsp. vanilla
PREPARATION:
Preheat oven to 350 degrees. In a large bowl, cream together butter and sugar until light and fluffy. Beat in the eggs at high speed until very light and fluffy. Sift together flour and baking powder, then fold into batter.
Stir in vanilla. Pour batter into a buttered 8" square cake pan and bake at 350 degrees for 20-30 minutes, until light golden brown, and cake begins to pull away from sides of pan.
You can serve it with stewed fruit, or ice cream, or jam and powdered sugar, or frost with a simple frosting.