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      Garden Party Pound Cakes

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      This buttery lemon-lavender pound cake is simple to stir together and so satisfying. It’s topped with a thick drape of lemon glaze and garnished with a veritable bouquet of edible petals.Each year in early June a neighboring town holds a festival dedicated to everyone’s favorite flowering herb. The lavender festival is held on a historic square, and vendors line the streets selling all manner of lavender-themed goods. My favorite part of any festival is the food, and this one is no exception. They serve lavender begniets, lavender lemonade, and a wide array of lavender jams and jellies.It’s no surprise that this year’s festival has been cancelled due to health concerns, so I’ve decided to celebrate lavender in a big way at home, starting with these petal-topped pound cakes!
      Like any good pound cake recipe, this one starts with lots of butter creamed with sugar. There’s no leaven in this recipe, aside from what the eggs provide.
      I made this pound cake with a hand mixer – and you can too! Just be sure to mix the flour in at low speed until just combined. it should look like the picture above, with a few streaks of flour here and there. Stay pockets of flour are then mixed in by hand using a rubber spatula. This helps you achieve the dense, tight crumb that is the hallmark of any good pound cake.
      The cakes won’t crown much during baking – in fact, they may look sunken at first because the edges start to rise before the center does. Don’t be alarmed! This is normal. At the end, the baked cakes should have a little bump on top, much like a classic French madeleine.
      The edible flowers I had on hand were mostly dried, so that’s what I used, but I highly recommend using fresh, soft petals from an organic garden if you have them. If you don’t have good source, you can always order some here, but shipping can be pricey for delicate flowers.My favorite edible flowers to use are pansies, blue cornflower, nasturtium, marigold and rose petals. I’ve collected dried versions of these from various shops online, and primarily from Etsy vendors.
      The glaze is exactly two ingredients – freshly squeezed lemon juice and confectioners’ sugar. It should be thick enough to drape down the sides of the cakes while remaining opaque.
      Garnish with whatever edible petals make you happy! I included a few fresh mint leaves and tiny white thyme blooms.

      The interior should show an even, dense crumb speckled with lavender buds. To avoid tunnels (holes) in the cakes, be sure not to over-mix the batter using the electric hand mixer – mix just until combined and always fold those last bits together by hand.These were practically made for afternoon tea, and that’s just how we’ve been enjoying them. The citrus notes in the lavender pair so well with the brightness of the fresh lemon. I hope you’ll love them as much as we do. xo

      Garden Party Pound Cake(Lemon-Lavender Pound Cake)Yields one standard size loaf, or 3 small loaves,or 8 mini loaves.Cake1 cup (226g) unsalted butter, softened1 1/2 cups (300g) granulated sugarZest of one lemon1 1/2 tablespoons freshly squeezed lemon juice5 large eggs, at room temperature1 teaspoon vanilla extract1 tablespoon culinary grade lavender buds2 cups (250g) all-purpose flourGlaze2 cups confectioners’ sugarJuice of one lemon (about 3-4 tablespoons)Fresh or dried culinary grade flowersPreheat the oven to 325°F.Coat 3 small loaf pans (5.75 x 3 inch) with flour-based baking spray or grease and flour the pans. Alternatively coat 8 mini loaf pans (3.8 x 2.5 inch) or one standard-size loaf pan (9×5 inch). I used a mixture of small and mini loaf pans.In the bowl of an electric mixer, combine the butter and sugar. Beat on medium-high speed until the mixture is fluffy. Mix in the lemon zest. Add the lemon juice and mix again. Add eggs one at a time, mixing well after each addition. Add the vanilla extract; mix. Beat in the lavender buds.Add the flour and beat on low speed until just combined with a few streaks of flour remaining. Scrape down the bowl and mix by hand with a rubber spatula until all of the ingredients are incorporated. Do not over mix.Transfer the batter to the prepared pans and bake until lightly brown around the edges and slightly raised in the center (this cake won’t crown much, it should just have a little bump in the center).Mini 3.8×2.5-inch pans should bake for about 25-30 minutes.Small 5.75×3-inch pans should bake for about 40-45 minutes.Large 9×5-inch pans should bake for about 55-60 minutes.Note that the cakes will begin to rise at the edges of the pans first, so the centers may look sunken for a while – this is normal! Cakes are done when the entire cake is risen and a toothpick tester inserted near the center comes out clean.Keep an eye on pans, as darker pans will cook more quickly than aluminum pans. Remove from oven and let cool in the pans for about 7 minutes; turn out to wire racks to cool completely.For the glaze, stir together confectioners’ sugar and 2 tablespoons lemon juice in a mixing bowl using a whisk. Gradually whisk in additional lemon juice until a thick, opaque glaze forms that will hold in the balloon of the whisk, and slowly pour back into the bowl in a ribbon.Spoon the glaze over cooled cakes and immediately sprinkle on your choice of blooms and petals. Allow cakes to stand until the glaze is set, about 20 minutes. Serve immediately if your cakes are topped with fresh blooms. Cakes with dried blooms can be stored under plastic wrap at room temperature.
      link Garden Party Pound Cakes By Heather Baird Published: Friday, May 29, 2020Friday, May 29, 2020Garden Party Pound Cake Recipe LEGGI TUTTO

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      7UP Layer Cake

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      This cake has a soft, fluffy texture thanks to bubbly 7UP soft drink added to the cake batter. It’s bursting with lemon-lime flavor!This recipe was inspired by a cake that has been around for decades. I’m sure that many of you are familiar with 7UP pound cake, which is a classic southern favorite and even sold prepackaged in some southern grocery stores. I found a copy of the recipe in the vintage avocado green recipe card box I found at a thrift store last year and was reminded to give it a try.
      I would have made this cake as-written in bundt cake fashion, but I was feeling the need to return to normalcy, and normal for me is dreaming up new layer cakes. Although I enjoy making every kind of dessert, layer cakes have my heart! With a few additions to the original recipe, I was able to transform the pound cake into a light, fluffy version suitable for stacking and filling.
      The cake batter receives a big dose of 7UP soda right at the end of mixing, and after baking I decided to douse the layers with another small can of the soda. This makes the finished cake extremely moist and the soda flavor really shines through.
      I used the pound cake formula as a guide, so this cake yields the same amount of cake as the full-sized bundt – it’s just in 6-inch layers here. I love my little pans, because you can turn just about any full sized bundt, or double layer 9 inch cake into a little four layer cake (Fat Daddios is the brand of 6″ pans I use).
      I made a simple confectioners’ buttercream and divided it into three parts – the white and yellow frostings are flavored with lemon extract, and the green portion is flavored with lime extract.
      Every cake needs sprinkles, right? I tossed on some lemon yellow and lime green sprinkles without much forethought so they landed, just, wherever. This is fun, but you must be at peace with the mess of confetti on your table afterward (and maybe your floor).
      I had some lemon jelly slices in my candy cabinet, and they made a really cute border for the bottom of the cake – tasty too!
      This cake slices easily and so neatly when slightly chilled. Make sure to bring the cake to room temperature before you enjoy it, though. It’s at its very bubbly best and the soda flavor is more noticable.
      This cake feels VERY summertime to me, and tastes refreshing! We’re getting some warm, sunny days here, so we’ll be enjoying this on the patio.Stay safe and well, friends!

      7UP Layer CakeYields one four layer 6-inch cake10-12 servingsBegin this cake one day ahead. The cake layers need to chill in the refrigerator overnight. Be sure to use the spoon and sweep method for measuring flour, so the cake isn’t too dense – or use a scale to be sure.Cake1 cup (226g) unsalted butter, at room temperature3 cups (600g) granulated white sugar1/2 cup vegetable oil5 eggs3 2/3 cups (462g) all-purpose flour1/2 teaspoon fine grain sea salt1 ½ teaspoons baking powder2 tablespoons lemon extract1 1/2 cups 7UP soft drink, divided         (two mini 7.5 oz. cans, as pictured)Preheat the oven to 350°F. Coat four 6-inch round cake pans with flour-based baking spray.Cream together the butter and sugar in the bowl of an electric stand mixer fitted with the whip attachment. When the mixture is fluffy, gradually add the oil. Beat until combined. Add eggs one at a time and beat well after each addition.In a separate mixing bowl, combine the flour, salt, and baking powder. Whisk well to aerate and combine. Pour the dry mixture into the creamed mixture. Beat until just combined. Add the lemon extract and mix again; Pour in 3/4 cup of the 7UP and beat until well incorporated.Divide the batter between the prepared pans, about 2 cups of batter per each 6-inch pan. Bake for 30-40 minutes, or until the cakes are well browned on top and set in the center. These cakes should not dome much due to the high sugar content.Transfer cakes to wire cooling racks to cool completely. Wrap cakes in plastic wrap and transfer to the refrigerator to chill overnight.Unwrap cakes and conservatively trim off the crusty tops. The cakes will be very firm chilled. Place cakes in a large baking pan and poke holes in each using a skewer. Pour over the remaining soda. Transfer to the refrigerator and allow the cakes to soak while you prepare the frosting. Note: Don’t let cakes soak for too long, or they will start to break down. You want to start building the cake within about 30 minutes.Lemon-Lime Buttercream2 cups (1 lb.) unsalted butter, at room temperature2 lb. confectioners’ sugarMilk or cream to thin1 tablespoons lemon extract2 teaspoons lime extractYellow gel food colorLeaf green gel food colorCream together the butter and sugar in a standing mixer fitted with the whip. Add milk or cream to bring to piping consistency. Whip for 4 minutes, until the mixture lightens considerably in color. Add the lemon extract; beat well. Transfer 3/4 of the frosting to a separate bowl and cover with a damp towel. Divide the remaining frosting into separate bowls and tint one bowl with the yellow food color; tint the other bowl with the leaf green food color and stir in the lime extract. Transfer each color of frosting to separate piping bags with the ends snipped. Also transfer 1 1/2 cups of white frosting to a piping bag with the end snipped.Assembly1/4 cup yellow sprinkles1/4 cup green sprinkles5 lemon jelly slice candies12 maraschino cherries with stems, drained on paper towelsPlace a cake layer on a cake board, serving plate, or cake stand. Do this gently and carefully, because the cakes will be soft from the 7UP soak. Top with a generous 1/4 cup of the white frosting from the covered bowl and spread gently and evenly. Stack a second cake layer on top. Repeat process until all of the cakes are filled and stacked. Pipe white frosting around the entire outside of the cake and smooth using a bench scraper or cake smoother. Transfer to the refrigerator to chill, about 20 minutes. Remove from the refrigerator and pipe green frosting 1/3 of the way up the cake, followed by a section of white frosting another 1/3 of the way up, and end with yellow frosting covering the final 1/3 of the cake. Smooth frostings together on the sides of the cake using a bench scraper or cake smoother; don’t smooth the top yet. Immediately toss yellow sprinkles on to the green part of the cake; toss green sprinkles onto the yellow part of the cake. Smooth the top of the cake, trapping some of the green sprinkles in the frosting on top of the cake.Cut each lemon jelly slice into three triangles; press into the frosting around the bottom edge of the cake. Use leftover lemon-yellow frosting to adhere them if they don’t stick naturally.Transfer any leftover white frosting in the bowl to a piping bag fitted with a large star decorator piping tip. Pipe about 12 swirls of frosting on the top edge of the cake; top each swirl with a maraschino cherry. Slice cake while slightly chilled for neatest slices. Bring to room temperature before enjoying.
      link 7UP Layer Cake By Heather Baird Published: Friday, May 22, 2020Friday, May 22, 20207UP Layer Cake Recipe LEGGI TUTTO

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      Flourless Chocolate Loaf Cake with Berry Coulis

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      This flourless chocolate loaf cake is rich and fudgy beyond words! A quick mixed berry coulis is the perfect accompaniment.Greetings, friendly bakers! I’m still very much on a flourless desserts kick, and I’ve been testing and tweaking lots of new recipes like this swoon-worthy chocolate cake. It’s probably the most intensely chocolate dessert I’ve ever made or tasted!Through my tasting and testing, I felt that chocolate cake this deeply profound needed a foil, which came in the form of a bag of mixed berries in my freezer. I’ve made berry coulis many times in my confectionery history, but I sort of forgot about it for a while. It’s so easy and bright tasting, I silently scolded myself for not making it more often. I’m convinced it is this cake’s soul mate, and should never be omitted from the recipe.

      Always begin with really great chocolate. I used 3 bars of organic 65% semisweet chocolate. Whatever excellent chocolate you choose, chop it fine with a large chef’s knife because it is melted alongside lots of butter. This mixture may seem familiar, because it is how many wonderful brownie recipes begin.
      I went the quick-and-easy route by melting the chocolate and butter together in the microwave, but you could also do this over a double boiler. However, I prefer and recommend using the microwave. It removes the risk of getting water from a double boiler’s steam in your chocolate, which will make it seize and become a chunky mess.
      You’ll use lots of eggs, and they’ll need to be whipped with sugar for a good long while until they become voluminous and light in color, just like the picture above.
      The chocolate and butter mixture is combined with the eggs, along with a couple of pantry staples, and then it’s poured into a parchment-lined loaf pan.The cake will need to bake in a water bath so it doesn’t crack and retains its moist, fudgy texture. If you suspect your loaf pan is not leak-proof, wrap the bottom in a double thickness of aluminum foil before placing it in the water bath.
      The cooled cake is topped with yet another layer of chocolate! A simple ganache speckled with chocolate pearls. If you’re making this for gluten-free dietary considerations, be sure to use gluten-free decors or pure chocolate sprinkles. The pearls I had on hand have a tiny toasted biscuit center (Callebaut Crispearls) which is not a gluten-free product.
      Chilled, this cake has a texture similar to fudge. Although it is delicious chilled, I recommend letting letting the cake come to room temperature before serving it. It’s softer and the flavors are more developed.
      This is a cake you’ll want to share, because a little goes a long way. It is absolutely special occasion-worthy, and just the thing for the chocolate fanatic in your life!

      Flourless Chocolate Loaf Cakewith Berry CoulisYields one 9×5-inch loafCake5 large eggs, at room temperature1 cup (200g) granulated sugar3/4 cup (12 tablespoons/173g) unsalted butter12 oz. (3 bars, 4 oz. ea.) semisweet chocolate, finely chopped1/4 cup (25g) dark cocoa powder1/2 cup (53g) finely ground almonds (almond flour, or another nut flour)1/8 teaspoon fine grain sea saltTopping1 cup (6 oz.) semisweet chocolate chips1/2 cup (240 ml) heavy creamChocolate pearls or gluten-free chocolate sprinkles, for garnishBerry coulis1 lb. frozen mixed berries, thawed (tested with blueberry, blackberry, and raspberry mix)1/2 to 1 cup (100-200g) granulated sugar (to taste)1 tablespoon Chambord or blackberry brandy *optionalFor the cake: Preheat the oven to 320°F. Grease a 9×5-inch loaf pan with solid vegetable shortening (Crisco) and line with parchment paper so that it overhangs the two long sides of the pan. NOTE: my loaf pan was slightly larger, which made my loaf cake short. Using a 9×5 pan with straight sides will yield a taller cake.In the bowl of an electric mixer fitted with the whip attachment, beat the eggs and sugar together at high speed until thick and lightened in color, about 5-7 minutes.Meanwhile, in a large microwave-safe bowl, combine the butter and chopped chocolate. Heat in the microwave at 100% power in 45 second intervals. Stir well with each heating, until the mixture is melted and can be stirred smooth.Lower the mixer speed and gradually add the melted chocolate mixture a little at a time. Mix in the dark cocoa powder, ground almonds and salt. Scrape down the bowl to make sure all the ingredients are incorporated and pour into the prepared pan.Place a large roasting pan on the center rack in the oven. Place the loaf pan in the pan and fill with hot water to about 1/3 up the loaf pan (hot tap water is fine, or boil a pot on the stove top). Bake for 30 minutes at 320°F. Increase temperature to 350°F and bake for about 20 minutes more, until the cake is set. The cake should have a slight dip in the center, this is normal. Allow the cake to cool completely in the pan. Transfer to the refrigerator for faster cooling, if desired.For the toppings: Combine the chocolate chips and cream in a large microwave-safe glass measure. Microwave at 100% power for 1 minute. Allow the hot mixture to stand for 1 minute. Whisk together until a glossy ganache forms; pour over the cooled cake in the pan. Immediately garnish with pearls or sprinkles. Let stand until set, or refrigerate to speed setting.For the coulis: combine the thawed berries and ½ cup of sugar in a medium saucepan. Cook until the berries give off their juices, about 7 minutes. Add more sugar to taste (berry tartness will vary). Cook until the sugar is completely dissolved. Remove from the heat and let cool. Place berries in a food processor or blender and pulse until pureed. Place a sieve over a large bowl and pour the berry puree through; press using the back of a spoon or rubbery spatula to force the liquid through the sieve. Discard the solids. Stir in the tablespoon of liquor if using. Transfer the coulis to a jar or cover the bowl and store in the refrigerator until ready to serve.Run a knife between the cake pan and the cake and remove from the pan using the overhanging parchment paper; peel away the paper and discard. Allow the cake to come to room temperature before serving.To serve, pour berry coulis on dessert dishes and plate chocolate loaf slices on top. This cake is also excellent served with unsweet whipped cream or vanilla ice cream.
      link Flourless Chocolate Loaf Cake with Berry Coulis By Heather Baird Published: Tuesday, May 19, 2020Tuesday, May 19, 2020Flourless Chocolate Loaf Cake with Berry Coulis Recipe LEGGI TUTTO

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      Chocolate Chip Cookie Mug Cake

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      For a sweet single serving treat, all you need is a mug, a microwave, and a few pantry staples. Brown sugar cake batter is speckled with semisweet chocolate chips in this cookie-inspired mug cake!If ever there were a time for the mug cake to make a return from its heyday in, well, whatever year it was, (2015 or thereabouts?) it is now. It’s a quick solution when you need a sweet, comforting treat for just one or two people, all while sparing your kitchen much mess.I developed this recipe to soothe both my cake and cookie cravings. The brown sugar batter is light and springy, and it reminds me of a chocolate chip cookie with pockets of gooey melted semisweet chips.
      This recipe stirs together with nothing more than a fork, and cooks in the microwave for 45-50 seconds. That’s almost instant gratification!
      Similar to my recent crazy cake posts (chocolate and vanilla), this recipe requires no eggs, milk, or butter. It’s pantry staples all the way!
      The mixture is stirred together and then poured into an 8 oz. mug. These days the usual coffee mug size is about 11 oz. and that size will work also. The cake just won’t rise all the way to the top of the mug.
      A mug cake fresh from the microwave will be hot and steaming. The top may look under cooked, but it’s not – it’s just shiny from the steam generated in the microwave (you can check with a toothpick tester to be sure).As the cake cools it will pull away from the mug ever-so-slightly. You could turn it out on a plate, but there’s no reason to, really! Enjoy it straight from the mug.
      The brown sugar batter could be varied with other flavors of baking chips such as peanut butter or white chocolate. Nuts, dried fruit, or even a chopped fun-size candy bar would work as a mix-in!
      The vegetable oil in the cake batter keeps this cake moist and tender while baking powder gives it a springy texture. This mini cake is wonderful on its own, but served hot with a scoop of ice cream on top, it’s truly decadent!

      Chocolate Chip Cookie Mug CakeYields 1 serving3 tablespoons plus 2 teaspoons all-purpose flour2 tablespoons brown sugar, packed1/4 teaspoon baking powderPinch of salt1 tablespoon vegetable oil3 tablespoons water1/2 teaspoon molasses1/4 teaspoon vanilla extract1 tablespoon semisweet chocolate chips, plus more for garnishIn a bowl or a glass measuring cup with a pour spout, combine the flour, brown sugar, baking powder and salt. Stir together with a fork using the tines to break up any lumps of brown sugar. Add the oil, water, molasses, and extract. Stir together until smooth. Stir in 1 tablespoon semisweet chips.Pour the batter into an 8 oz. (1 cup capacity) microwave-safe mug. Use a rubber spatula to effectively scrape all of the batter into the mug. Add a few more semisweet chips on top of the batter, if desired.Microwave at 100% power for 45-50 seconds, or until the cake is well-puffed. Let stand for 2 minutes. A toothpick tester should come out without any uncooked batter clinging to it. Serve warm.Notes:This recipe was tested in a 1000 watt microwave. Higher wattage will cook this cake faster, lower wattage will cook slower. Adjust the time 5-10 seconds accordingly.Turn the cake out onto a plate if desired. For easiest removal, spray the mug with cooking spray before adding the batter to it.This recipe will work without the molasses if you don’t have any on hand. It will not taste as cookie-like, but still delicious.Serve this warm with a dollop of whipped cream or topped with vanilla ice cream if you have it!
      link Chocolate Chip Cookie Mug Cake By Heather Baird Published: Tuesday, April 14, 2020Tuesday, April 14, 2020Chocolate Chip Cookie Mug Cake Recipe LEGGI TUTTO

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      Easter Bunny Cake

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      Hippity-hoppity, Easter’s on its way! Celebrate with this charming bunny-shaped carrot cake, complete with edible Easter grass and candy eggs.Easter is arriving earlier than usual this year (April 12th – last year it was on the 21st!), so now’s the time to commence the making of bunny and egg-themed treats. I was so happy when Wilton invited me to make a spring-themed cake with their products, I couldn’t reply YES fast enough! Soon a box of tools and colorful ingredients arrived at my doorstep, and they inspired this funny bunny cake.

      Look at ALL THE THINGS! I couldn’t wait to get started. Here’s a list of all the items I used and some shopping links in case you’re looking to make your own bunny cake this year.
      I decided early on that this bunny would be made of carrot cake (what else?) and I really appreciated how my favorite carrot sheet cake recipe fit perfectly into the bunny pan. I covered the cooled cake with white buttercream and added some pink fondant ears and a heart-shaped nose. The eyes are jumbo black confetti sprinkles with black fondant eyelids and lashes, which are easy to make using a small circle cutter (see here).

      This egg mold makes the most beautiful candy eggs that have a smooth, matte finish – just like an eggshell! I used pink, orange, and yellow candy melts, but you could use whatever color you have on hand. 

      See how pretty they turned out? Next I’ll be making some chocolate-peanut butter eggs using this mold.
      The Easy Blooms Tip Set was so fun to try! I used it with confectioners’ buttercream that I tinted with the Neon Gel Food Color Set. To achieve flowers with yellow middles, spread icing on a sheet of plastic wrap, and pipe a yellow line of icing in the center -then roll it together, snip the end and place the frosting in a piping bag fitted with an Easy Bloom tip. You could also use a variety of other Wilton piping tips to create pretty flowers for bunny’s crown.I practiced piping on a piece of parchment, and if you try these tips, I recommend you do the same. You’ll soon find a method for applying the right pressure to the piping bag. When I started getting consistently nice-looking flowers, I piped a whole bunch of them on a baking sheet and popped them in the freezer. After a quick chill, I easily transferred the best looking blooms to the cake with a spatula.
      Brushing the cake board with piping gel helped hold on the grassy-looking sprinkles (I used both the Easter Grass Sprinkles and Easter Eggs with Grass Sprinkles). If you don’t have piping gel, then a small amount of corn syrup would also work. I think the molded candy eggs look right at home nestled in the grass.
      I gave bunny some sprinkle freckles – HA! – which totally made me happy and I giggled for a good minute before moving on to adding bunny head-shaped sprinkles to the flower crown. (How silly is that sentence!?) Both of these sprinkles are part of the Spring Sprinkles set.
      What a fun project! And the cake is so colorful, it’s like a ray of sunshine – which I think we all could use right about now.Follow my favorite carrot sheet cake recipe, which is usually baked in a 13×9-inch pan and comes with a quick cream cheese frosting recipe. The batter fits perfectly in the Easter Bunny Cake Pan, and you can find my American Buttercream recipe here, which I used to frost and decorate Bunny.

      Carrot Sheet CakeYields 15 servings1 1/2 cups (180g, or 7 oz.) all-purpose flour1 teaspoon baking powder1 teaspoon baking soda1/2 teaspoon salt1 teaspoon ground cinnamon1 cup (200g) granulated sugar1 1/4 cups grated carrot (about 2 1/4 large carrots)2/3 cup (160ml) vegetable oil2 large eggs8 oz. crushed pineapple, drained1 teaspoon vanilla extractPreheat oven to 350°F. Grease and flour a 13×9-inch baking pan.In the bowl of an electric mixer, combine the first six ingredients. Whisk to combine. In a separate bowl, combine the carrot, oil, eggs, pineapple, and vanilla. Stir well to combine. Add this mixture to the dry ingredients and beat at medium speed for 2 minutes.Pour into the prepared pan and bake for 35 minutes, or until a toothpick tester inserted near the center comes out clean. Cool in the pan on a wire rack.Quick cream cheese frosting3 oz. cream cheese, softened4 tablespoons unsalted butter, softened1/2 teaspoon vanilla extract2 1/4 cups (310g) powdered sugar, siftedIn the bowl of an electric mixer, beat the cream cheese and butter on medium speed. Mix in the vanilla. Add powdered sugar and beat until smooth. Spread on top of cooled cake. Store the frosted cake in the refrigerator covered in plastic wrap. Bring to room temperature before serving.
      link Easter Bunny Cake By Heather Baird Published: Friday, March 27, 2020Friday, March 27, 2020Easter Bunny Cake (Carrot Sheet Cake Recipe) LEGGI TUTTO

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      Vanilla Crazy Cake

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      This deliciously easy Depression era recipe makes a single vanilla cake layer and requires no eggs or dairy. It’s made with simple pantry staples and tastes terrific!As promised, I’m delivering the vanilla version of the Chocolate Crazy Cake I posted last week. I’m just so pleased that many of you made the chocolate version and found it to be delicious and helpful during this time of scarce ingredients.This vanilla version is just as simple as its predecessor. It’s a one-bowl wonder that whips up with no electric mixer and the baked cake keeps well at room temperature.
      The flavor of this cake really depends on good vanilla extract, but you don’t have to limit yourself to vanilla! This cake would be wonderful flavored with citrus extracts, or you could literally spice it up with a tablespoon of pie spice for the world’s easiest spice cake.The recipe as I’ve written it here tastes like vanilla birthday cake. I added a simple confectioners’ glaze made with powdered sugar, water and vanilla extract, and then tossed on some sprinkles for fun.I noticed a few things that were different about this cake as compared to the chocolate version. The cake wanted to stick ever-so-slightly in the pan at the bottom center. I think next time I’d properly grease and flour the pan instead of just using cooking spray – so I recommend you do this from the get-go, or use a flour-based baking spray. I also found that the flavors of the cake improved overnight. The vanilla tasted creamier and had a much more pronounced flavor the next day.
      Of the two ‘Crazy’ cakes, I think this one is more kid-friendly because of its mild vanilla flavor. And because it’s so simple to make, little ones could absolutely help add ingredients to the bowl, stir batter and add sprinkles – which sounds like sweet memories in the making to me.Enjoy and be well, friends!

      Vanilla Crazy CakeYields one 8-inch single layer cakeVanilla cake1 3/4 cups (210g) all-purpose flour1 teaspoon baking soda1/4 teaspoon salt1 teaspoon vanilla extract1 tablespoon white vinegar6 tablespoons vegetable oil1 cup (200g) granulated sugar1 cup waterGlaze1 cup (116g) powdered sugar1 teaspoon vanilla extract (I used clear vanilla)2-2 1/2 tablespoons water      3 tablespoons sprinkles and one maraschino cherry, optionalPreheat oven to 350°F. Grease and flour one 8-inch round cake pan, or use a square 8-inch baking pan.In a large mixing bowl, add the flour, baking soda, and salt. Whisk to combine. Add the vanilla, vinegar, oil, sugar and water. Whisk together until a smooth batter is achieved.Pour the batter into the prepared pan. Bake for 30-35 minutes, or until the cake is slightly puffed and a toothpick tester comes out clean. Let the cake cool in the pan 5 minutes, and then turn out onto a wire rack to cool completely.For the glaze, sift the powdered sugar into a large mixing bowl. Add the vanilla and one tablespoon of water. Whisk until the water is absorbed and some dry sugary crumbles form; add a second tablespoon of water. Whisk until the mixture is thick and stiff, and holds in the balloon of your whisk. It should slowly fall into a ribbon back into the bowl from the whisk. If the mixture is too thick to fall, add water a little at a time until the correct consistency is achieved. This glaze should be thick.Pour the glaze over the cooled cake and spread with a spatula. Decorate with rainbow sprinkles and a cherry on top, if desired. Store the cake in an air-tight cake keeper or in Tupperware for freshness. Variations:Lemon: Replace the vanilla extract in the cake with 2 teaspoons of lemon extract; replace the vanilla in the glaze with 1 teaspoon lemon extract.Spice Cake: To the cake batter, add 2-3 teaspoons pumpkin pie spice or apple pie spice. If you don’t have pie spice on hand, combine 1/2 tablespoon cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon cloves, and 1/4 teaspoon ginger in a bowl; add this mixture to the batter and blend well.Tea Cake: Replace the water in the cake recipe with your favorite brewed tea, such as Earl Grey. Brew it strongly, with 3-4 teabags instead of just one.
      link Vanilla Crazy Cake By Heather Baird Published: Tuesday, March 24, 2020Tuesday, March 24, 2020Vanilla Crazy Cake Recipe LEGGI TUTTO

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      Chocolate Crazy Cake

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      This vintage cake recipe requires no eggs, milk, or butter, and instead relies on pantry ingredients for its success. Make it when you’re fresh out of fresh ingredients!Hello friends! I hope everyone is navigating this strange season of life with hope and optimism. Since baking is my happy place, I’ve been making small batches of essentials I know we’ll eat up with no waste (these are next for breakfast!). I’ve also been cleaning my kitchen and taking pantry inventory. My husband and I have made the decision to self isolate and make the best of what we’ve got on hand for as long as possible.That’s why this recipe is so timely! It requires nothing from the refrigerator and whips up by hand – you won’t even need an electric mixer.
      The recipe has roots from The Great Depression, when ingredients like butter and milk were expensive or heavily rationed. It goes by a few names you may recognize – ‘Wacky’ Cake, Poor Man’s Cake, or Depression Cake. There’s a vanilla version floating around in my recipe folder that I plan to dig out and share soon.The glaze is my addition to the cake. It relies on pantry staples also, and really makes this cake decadent. I added pecans and flaky sea salt on top because I have plenty on hand, but you could use practically anything – peanuts, baking chips, dried fruit, seeds, pretzels – you name it!

      A single layer cake like this is plenty for our small household, and stored air-tight the very last slice is still fresh 5 days later. Making this recipe is a great way to have comfort food while conserving your more perishable ingredients.Stay well, friends!

      Chocolate Crazy Cake8 servings, yields a single 8-inch cake layerSource: Cake recipe is vintage, glaze recipe by Heather.Chocolate cake1 1/2 cups (180g, or 7 oz.) all-purpose flour1/4 cup (28g) unsweet cocoa powder (I used dark cocoa)1/2 teaspoon baking soda1/2 teaspoon salt1 teaspoon vanilla extract1 tablespoon white or cider vinegar6 tablespoons vegetable oil1 cup (200g) granulated sugar1 cup waterGlaze1 cup (115g) powdered sugar3 tablespoons unsweet cocoa powder (I used dark cocoa)2-3 tablespoons brewed coffee or water    Chopped nuts and flake sea salt, *optionalPreheat the oven to 375°F. Lightly grease an 8-inch round cake pan, or an 8-inch square pan.Combine the flour, cocoa, baking soda, and salt in a large bowl; whisk until well blended. Add the vanilla, vinegar, oil, granulated sugar and water. Whisk together until well combined. Pour into the prepared pan.Bake for 30-35 minutes, or until a toothpick tester inserted near the center comes out clean. Cool the cake in the pan for 5 minutes, then turn out onto a wire rack.For the glaze, sift together the powdered sugar and cocoa in a large bowl. Whisk in coffee or water 1 tablespoon at a time until the glaze is smooth and pourable.Place the cake on a rimmed serving plate and pour on the glaze, allowing the glaze to drip over the sides. Top with chopped nuts and flaky sea salt, or use whatever delicious thing that inhabits your pantry. Dried fruit, pretzels, crumbled cookies are all good choices– anything goes!Store cake at room temperature in an airtight cake keeper or Tupperware for freshness.Update 6/25/20: I made this cake with Bob’s Red Mill 1 to 1 Gluten-Free Baking Flour with excellent results. It baked in about 28 minutes, which is less time than it takes for the wheat flour version.
      link Chocolate Crazy Cake By Heather Baird Published: Friday, March 20, 2020Friday, March 20, 2020Chocolate Crazy Cake Recipe LEGGI TUTTO

    • in Recipes

      Wild Strawberry and Lemon Verbena Layer Cake

      ha scritto per te

      Alternating flavors of wild strawberry and lemon verbena are stacked, filled, and frosted with tangy lemon Swiss meringue buttercream in this spring-inspired cake.I think we’re all in need of some happy colors and springtime flavors just about now. This cake is absolutely bursting with beautiful, bright flavors thanks to some special, new-to-me ingredients. A couple of weeks ago I had the opportunity to try products by Amoretti, makers of artisan flavorings. I absolutely loved the results, so I had to share them here!

      This recipe begins with my favorite white cake recipe, which happens to use white cake mix as an ingredient. It’s adapted from the popular White Almond Sour Cream (WASC) cake by Rebecca Sutterby, which is famous with bakers of wedding cakes. I always use it when I need colors and flavors to ‘pop’ because it is the perfect blank canvas with which to work.

      Amoretti flavors are easy to use, and because they are so concentrated just a little goes a long way. The naturally flavored Wild Strawberry Compound gave the cake layers sweet, bold berry flavor. It is perhaps my favorite of all the ingredients I tried. Its aroma was intoxicating and it has the appearance of strawberries that have been cooked down like jam.The Lemon Verbena Swirl was pungent upon first sniff, but added to cake batter, it mellowed and gave the finished layers a wonderfully fresh herbaceous note. I can’t wait to use it in my favorite Orange Pound Cake recipe.
      I also had the opportunity to test their oil soluble Wild Strawberry Extract. Oil soluble flavoring can be added to chocolate without fear of it seizing. I added a small dose to two melted white chocolate Baker’s bars (along with some red powdered food color) for the prettiest and tastiest chocolate curls!
      The entire cake is wrapped in silky Swiss meringue buttercream flavored with Natural Lemon Artisan Extract.
      We relished every last bite of this delicious cake, and I’m eager to experiment with more of Amoretti’s flavors. If you’d like to try them for yourself, right now you can receive a 15% discount on your order using the code SPRINGBAKING at Amoretti.com.Enjoy!

      Wild Strawberry and Lemon Verbena Layer CakeYields One 6-inch four layer cakeThis recipe is adapted from the ever-popular WASC cake formula by Rebecca Sutterby. Swiss meringue buttercream recipe is from the Sprinkle Bakes book.Prep: 45 minutes, total time about 3 hoursThis cake starts with a box of white cake mix but is improved upon with additions of sugar, flour, sour cream and delicious flavorings by Amoretti (see blog post for resources).Wild Strawberry and lemon verbena cake layers1 box (16.25 oz.) white cake mix1 cup (128g) all-purpose flour1 cup(200g) granulated sugarPinch of salt1 cup (242g) sour cream1 cup (8 oz.) cold water3 large eggs3 tablespoons Amoretti Wild Strawberry Compound2 tablespoons Amoretti Lemon Verbena Swirl1-2 drops liquid red food color (optional)1 drop yellow food color (optional)Preheat oven to 350◦F. Coat four 6-inch round cake pans with flour-based baking spray.Whisk together the first 4 ingredients in a large mixing bowl. In a four-cup measure, stir together the sour cream, water, and eggs. With a hand mixer running on low speed, gradually pour the liquid ingredients into the dry ingredients. Scrape the bowl down and mix again until all ingredients are consistently incorporated. Divide the cake batter into two mixing bowls. To one bowl add the three tablespoons wild strawberry compound and mix well by hand (also add the optional red food color, if desired). To the other bowl, add the lemon verbena swirl and mix well by hand (also add the optional yellow food color, if desired). Divide the wild strawberry batter between two pans; divide the lemon verbena batter between the remaining two pans.Bake the cakes for 30-35 minutes, or until they spring back when pressed in their centers. Let cool in the pans 5 minutes; turn out on wire racks to cool completely. Level cakes using a cake leveler or serrated knife.Lemon Swiss Meringue Buttercream5 egg whites1 cup (200g) sugarPinch of salt1 lb. unsalted butter, cubed, softened (room temperature works too, but takes longer to come together)2 teaspoons Amoretti Natural Lemon Artisan FlavorSet a saucepan filled one-third full of water over medium-high heat and bring to a simmer.Whisk together the egg whites, sugar, and salt in a large heatproof bowl (I suggest a stainless bowl). Set over the simmering water and whisk until the mixture is hot to the touch and the sugar has dissolved (120-140 degrees on a candy thermometer, to be sure).Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment.Beat on medium speed for 2 minutes. Increase to medium-high until stiff peaks are formed.Continue beating at medium-high speed until the mixture is fluffy and has cooled (the mixing bowl should feel cool to the touch).Turn the mixer off and switch from the whisk attachment to the paddle. Turn the mixer on medium-low and add the butter, a few cubes at a time, beating until well incorporated before the next addition. The mixture will deflate with the butter addition, this is normal – keep going – adding butter a little at a time. When all of the butter is incorporated, increase the speed to high and beat until thick and smooth. Add the lemon flavoring and beat again until incorporated.Frost the cake: Place a lemon verbena layer on a cake plate. Top it with approximately 1/2 cup of lemon buttercream and spread evenly. Center a wild strawberry cake layer on top of the frosting and top with 1/2 cup lemon buttercream; Repeat this process with the remaining lemon verbena layer and end with the final wild strawberry layer on top. Use the remaining frosting to cover the outside of the cake. Smooth using a cake smoother or an offset spatula. Refrigerate the cake until the frosting is firm, about 25 minutes.Strawberry-white chocolate curls and other garnishes8 oz. white chocolate, chopped (tested with Baker’s chocolate)1 teaspoon Amoretti Oil Soluble Wild Strawberry Extract2-3 drops pink or red oil soluble food color (or stir in a little red petal dust)2-3 whole strawberries with stemsWhite food safe flowers or other food-safe greeneryMelt chocolate in the microwave at 30 second intervals; stir until smooth. Turn a cookie sheet upside-down and pour on the chocolate. Spread evenly with an offset spatula. Place in the refrigerator for 5-7 minutes, or until the chocolate is firm and has a matte appearance.Remove from refrigerator and let stand for a few minutes (3-5ish) at room temperature. With a small, sharp spatula, begin scraping chocolate at one edge in a thin strip. If chocolate breaks into pieces it is too cold, so allow it to stand a few minutes more at room temp. Chocolate should curl easily as you run your spatula under the chocolate and down the length of the cookie sheet. Place curls in a small bowl and store in refrigerator until ready for use. Chocolate melts at body temperature, so handle them as little as possible. If you have particularly hot hands, use a spoon to transfer the curls to the top of the cake.Garnish cake with chocolate curls, whole strawberries with stems and food safe flowers. Bring the cake to room temperature before serving. Keep leftovers in the refrigerator loosely covered with plastic wrap.
      link Wild Strawberry and Lemon Verbena Layer Cake By Heather Baird Published: Monday, March 16, 2020Monday, March 16, 2020Wild Strawberry and Lemon Verbena Layer Cake Recipe LEGGI TUTTO