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You are here: Home / Archives for cake

French Apple-Almond Butter Cake With Vanilla Caramel Sauce

July 21, 2014 by Beeb 3 Comments

French Apple Almond Butter Cake
Want to wow your friends with your baking skills? Then try this wonderful butter cake drizzled in caramel sauce from our friends at Nielsen-Massey Vanillas:

French Apple-Almond Butter Cake With Vanilla Caramel Sauce

Recipe by Nielsen-Massey Vanillas.

French Apple-Almond Butter Cake
(Serves 8)

Ingredients:
1 cup all-purpose flour
1 teaspoon baking powder
¼ teaspoon ground cinnamon
¼ teaspoon salt
¾ cup (1½ -sticks) unsalted butter
3 medium Fuji apples (about 3 cups, divided)
2 tablespoons firmly packed dark brown sugar (for apple pieces)
1 cup sugar
4 large eggs
1 tablespoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
1 tablespoon apple liqueur
½ teaspoon Nielsen-Massey Pure Almond Extract

Directions:
Preheat oven to 350°F. Lightly coat a 9-inch light color, non-stick cake pan with cooking spray; line the bottom of the cake pan with a piece of parchment paper; set aside.

In a small bowl, add flour, baking powder, cinnamon and salt, whisk to combine; set aside. In a small saucepan, melt butter; set aside to cool. Peel, core and cut apples into ¼-inch pieces, place in a medium bowl and mix with brown sugar; set aside.

In a large mixing bowl, add butter and sugar. Beat with an electric mixer on medium speed until combined, about 2 minutes. Scrape bowl sides with a rubber spatula as needed. Add eggs one at a time, beating after each addition. Add vanilla extract, apple liqueur and almond extract; beat to combine. Gradually add the dry ingredients beat on low, just until incorporated.

With a rubber spatula, fold in 2 cups of prepared apple pieces into batter; pour batter into baking pan and evenly spread. Place remaining cup of apple pieces over top of cake batter. Bake until done, about 35-40 minutes.

Remove cake from oven and run a knife around sides of cake. Let stand for 10 minutes and turn onto a wire rack; remove parchment and turn onto second wire rack to cool.

Serve with warm Vanilla Caramel Sauce:

Vanilla Caramel Sauce
(Yield ½ Cup)

Ingredients:
3 tablespoons butter
3 tablespoons sugar
2 tablespoons firmly packed dark brown sugar
3 tablespoons heavy cream
1 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
1 teaspoon apple liqueur

Directions:
In a small saucepan over medium heat, add butter, sugar, brown sugar and cream; cook and whisk. Bring sauce to boil. Remove from heat add vanilla extract and apple liqueur; stir until combined. Serve 1 tablespoon warm sauce over each slice of cake.

Filed Under: recipe Tagged With: cake, dessert

How To Make A Tinker Bell Fairy in The Meadow Cake

February 12, 2012 by Momstart 47 Comments

This week has been way over due in sharing with you. We made two cakes for Zoe’s fifth birthday party. We invited friends over to celebrate because 5 is a big number and it was her first party so we had to go big and big we went. We made one Strawberry Pink Cake and one Grape Purple Cake and created a Tinker Bell Fairy Masterpiece.

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Cut one of your cakes diagonally and cut out a circle

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Use Bamboo sticks to hold the cake layers together.

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Place half of the cake on top of the large cake and then place one of the triangle pieces on top of the half piece. Also add the circle piece to the large piece.

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Make a green buttercream icing. It took us three batches to completely cover our meadow.

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Ice the  cake

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Gather decorations, fairies and gel icing.

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The hard part for me was decorating with the kids

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This is where I wanted to stop decorating. I thought it was perfect

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an hour later it looked like this

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With a happy girl in the background.

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We purchased everything used in this cake.

Filed Under: recipe Tagged With: cake, cake directions, how to make a layered cake, how to make a meadow cake, how to make a tinker bell fairy cake, recipe, tinker bell cake

How To Make a Pink Strawberry Cake Recipe

February 10, 2012 by Momstart 32 Comments

When our little girl was asked what kind of cake she wanted of course the response came back as a color and not a flavor. So we had to discover how to make a pink and a purple cake. Earlier this week I shared our purple cake with you now I’m sharing our pink strawberry cake. My husband went looking on the internet and found the perfect recipe on Crisco.com. He likes to bake cakes from Crisco.com they always turn out tasty and moist.

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Find the ingredients

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Measure the ingredients

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Mix the ingredients

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Pour into baking pan

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Bake the cake in the oven

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Strawberry Jelly Cake Recipe

Ingredients:

No-Stick Cooking Spray
1 (18.25 oz.) box White Cake Mix (or a homemade white cake you like to make)
1/3 cup Pure Canola Oil
4 large eggs
Food coloring (pink or red) or go natural with strawberries
3/4 cup Strawberry Jelly or preserves

Directions:

Preheat the oven at 350°F. Coat bottoms of  13 by 9 inch pan or two 8-inch round pans with no-stick cooking spray.

Mix it all up. Put in the cake mix, oil, eggs and 3/4 cup strawberry preserves, plus whatever you choose for food coloring until you are happy with the color in large bowl with an electric mixer on low speed 1 minute. Pour batter evenly in prepared pans. Bake 30 to 34 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes in the pan.

Ice as you want with whatever is your favorite icing recipe. Stay tuned for our final product.

Filed Under: recipe Tagged With: cake, how to make a pink cake, pink cake, recipe, strawberry cake, strawberry jelly cake

How to Make a Purple Grape Cake Recipe

February 8, 2012 by Momstart 12 Comments

When our little girl was asked what kind of cake she wanted of course the response came back as a color and not a flavor. So we had to discover how to make a pink and a purple cake. First we decided to make a purple cake, and my husband found the perfect recipe on Crisco.com.

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Find the ingredients

 

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Measure the ingredients

 

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Mix the ingredients

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Bake the cake in the oven

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Grape Cake Recipe

Ingredients:

No-Stick Cooking Spray
1 (18.25 oz.) box White Cake Mix (or a homemade white cake you like to make)
1/3 cup Pure Canola Oil
4 large eggs
Food coloring (purple or red and blue)
3/4 cup Grape Jelly or preserves

Directions:

Preheat oven at 350°F. Coat bottoms of two 8-inch round pans or like we did a 13 by 9 inch pan lightly with no-stick cooking spray.

Mix the cake mix, oil, eggs and 3/4 cup grape preserves, and the die until you are happy with the color in large bowl with an electric mixer on low speed 1 minute. Pour batter evenly in prepared pans. Bake 30 to 34 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes in pans.

 

Then you can ice it with your favorite icing, we made a Tinker Bell cake and the directions to that will come soon.

Filed Under: recipe Tagged With: cake, crisco.com recipe, grape cake, how to make a grape cake, how to make a purple cake, purple cake, recipe

Wordless Wednesday – Chocolate Cathedral

May 31, 2011 by Momstart 14 Comments

chocolate cathedral

Filed Under: personal Tagged With: cake, chocolate

The Birthday Girl’s Birthday Cake

January 2, 2011 by Momstart 11 Comments

This is a Pistachio Pudding Cake with Pistachio Frosting

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It was supposed to look like this…..

Pistachio Pudding Cake

 

The birthday girl turned 4, picked out her birthday cake, and made her own cake with her Daddy’s help. But she did quite a bit of work. She leveled the flour, poured the vanilla and scraped the bowl. It doesn’t matter what the cake looks like, what matters is that she had a blast making and yes it was DELICIOUS!

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This recipe was copied from Crisco.com but we enjoyed it so much I wanted to share it with you here. It makes a denser cake than most, and the icing is quite lite and not too sweet, it’s just right to me. The Pistachio icing is so good, I can’t stop eating it. I had a piece of cake tonight, just so I could have more icing! YuMMM!

Pistachio Pudding Cake with Pistachio Frosting

INGREDIENTS:

  • Crisco® Flour No-Stick Spray
  • 3/4 cup Crisco® Butter Shortening
  • OR 3/4 stick Crisco® Butter Flavor All-Vegetable Shortening Sticks
  • 1 1/3 cups sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/4 cups water
  • 1 (3 3/4 oz.) package pistachio-flavored instant pudding mix
  • 2 1/4 cups Pillsbury BEST® All Purpose Flour
  • 2 teaspoons baking powder

 

  • FROSTING
  • 1 (3 3/4 oz.) package pistachio-flavored instant pudding mix
  • 1/2 cup milk
  • 1 (8 oz.) container frozen whipped topping, thawed
  • 1/3 cup pistachio nuts, shelled and finely chopped

PREPARATION DIRECTIONS:

  1. HEAT oven to 350ºF. Coat two 9-inch round layer pans with flour no-stick cooking spray.

  2. COMBINE shortening, sugar, eggs and vanilla in bowl of electric mixer; beat until light and fluffy. Add water, pudding mix, flour and baking powder. Beat at low speed until blended, scraping bowl constantly. Beat at medium speed 2 minutes, scraping bowl occasionally. Pour into prepared pans.

  3. BAKE 35 to 45 minutes, or until wooden pick inserted in center comes out clean. Cool 5 minutes. Remove from pans. Cool completely.

  4. COMBINE pudding mix and milk in medium bowl. Beat at medium speed 1 minute. Fold in whipped topping. Remove 1 cup frosting; combine with chopped pistachio nuts. Spread on bottom layer. Top with other layer. Spread remaining frosting on sides and top of cake. Chill before serving.

 

Stay tuned for photos of the birthday girl tomorrow on her actual birthday!!!

Filed Under: personal, recipe Tagged With: birthday, cake, crisco, Pistachio frosting, Pistachio Pudding, Pistachio pudding cake, recipe

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