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    Green Velvet Cake

    This Green Velvet Cake recipe gives classic red velvet a new hue! Covered in tangy cream cheese frosting, it’s perfect for St. Patrick’s Day.

    My southern family loves red velvet cake. I think it’s in our DNA. I’ve given the scarlet-hued confection a lot of attention over the years, as evidenced in the pages of this blog (see here and here, for starters). But really, red velvet cake doesn’t have to be red at all. Since most food coloring is practically flavorless, it could be any color you’d like! Green velvet cake might break with tradition, but it tastes just the same as red velvet with a velvety sponge and rich cream cheese frosting. I’ve dressed it in sugar shamrocks to celebrate St. Patrick’s Day in style.

    Making this cake put me in the spirit for celebrating the holiday. But honestly, I’m always ready to eat good food. This cake will be on our St. Patrick’s Day menu alongside corned beef and cabbage. Although, I may bake it into cupcakes instead of a layer cake. (Still undecided!) This recipe will give you about 2 dozen cupcakes, if you choose to do the same. Directions for making cupcakes are in the recipe notes.

    Bake the cake batter in four 6-inch pans to create some height. Or, you can use two 8-inch pans for a shorter cake. I didn’t even have to level these cakes, so there’s practically no waste. Fill the cake with cream cheese frosting, and give it a crumb coat. Chill it well in the fridge before adding the next layer of frosting.

    Make the shamrocks.
    Make the four leaf clover and shamrock decors using green gum paste and flower fondant cutters. It seems like I’m always buying another $10 cake decorating item monthly, and I’m trying to break that habit. So, I used what I had on hand – a hydrangea plunger cutter, and a five-leaf flower cutter. I altered the cut-outs with an X-acto knife and a tiny heart-shaped fondant cutter. The pointed end of the heart cutter perfectly nips the tips of the leaves to create the clover leaf shape.
    If you have these cutters on hand, you could do the same. But specialty shamrock cutters are available for purchase here, if you’re looking to add to your collection.

    See the video just before the recipe card for the shamrock-shaping tutorial. It’s so easy to give them dimension, using the round bottom of a measuring spoon (really!). After the sugar shamrocks dry, attach them to the cake using dots of cream cheese frosting.

    The decors are really simple, but altogether have a nice effect. The shamrocks were mottled with green and gold luster dust to give them some color variation.

    The inside of the cake is practically glowing green! Cut the cake into pieces while it’s chilled for the neatest slices, but make sure to serve them at room temperature. That’s when the cake’s ‘velvet’ texture really stands out.

    I really enjoyed making this cake. It has all the flavor of red velvet – that hint of cocoa powder with buttermilk tang – except this time it’s green. The cream cheese frosting is classic. This cake will shine on your dessert buffet, even if you opt out of making the shamrocks and instead, shake on some green shamrock sprinkles.

    Green Velvet Cake

    Heather Baird

    This green velvet cake is a new spin on classic red velvet. It tastes just the same – it’s just a different color! Make these for St. Patrick’s Day, or for Game Day, if your team’s color is green. Most of the special equipment called for in this recipe is for the shamrock decors. If you don’t have time to make them, you can always opt for some festive green and gold sprinkles.

    #wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #5A822B; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #5A822B; }No ratings yet

    Prep Time 45 minsCook Time 30 minsTotal Time 1 hr 15 mins

    Course DessertCuisine American, Southern United States

    Servings 10

    Equipment6 inch cake pans, 4Small fondant rolling pinSmall hydrangea fondant cutterSmall 5-leaf flower fondant cutterMini cupcake liners (for shaping shamrocks)X-acto knife
    Ingredients US CustomaryMetric Green velvet cake2 cups sugar1 cup unsalted butter at room temperature2 large eggs1 tablespoon cocoa powder1 tablespoon leaf green gel food color1-2 teaspoons warm water2 1/2 cups all-purpose flour1 teaspoon fine grain sea salt1 cup buttermilk at room temperature1 teaspoon vanilla extract1/2 teaspoon baking soda1 tablespoon white vinegarCream cheese frosting16 oz. cream cheese at room temperature1/2 cup unsalted butter at room temperature7 cups confectioners’ sugar 2 boxes 1 lb. each2 teaspoons vanilla extractShamrock decors3 oz. green gum pasteGold luster dustOlive green luster dust
    Instructions Green velvet cake layersPreheat oven to 350F. Generously coat four 6-inch round cake pans with flour-based baking spray (or grease and flour pans).In the bowl of an electric mixer, cream the sugar and butter. Beat until light and fluffy. Add the eggs 1 at a time and beat well after each addition. Mix cocoa, food coloring, and 1 teaspoon of water together to form a paste (add additional water if the mixture still seems dry). Add the food color/cocoa paste to the sugar mixture; beat on medium-high to disperse the color throughout the batter.Sift together flour and salt. Add dry ingredients to the creamed mixture alternately with the buttermilk. Beat in the vanilla extract.In a small bowl, combine baking soda and vinegar and immediately add to the batter; beat on medium speed to combine.Divide the batter between the four pans and spread evenly. Bake for 30-35 minutes, or until a toothpick tester comes out clean when inserted in the center. These cakes won’t crown much, if at all. But if they puff slightly in the centers, use a clean paper towel and your palm to press the cakes flat while they are still warm in the pans. Be careful! Try to avoid the edges of the hot pans.Let the cakes cool completely on a wire rack before frosting.Cream cheese frostingCream together the cream cheese and butter in the bowl of an electric mixer. Add the powdered sugar in two additions. Beat until smooth. Add vanilla extract. Scrape down the sides and bottom of the bowl and beat again until combined. Cover frosting with a damp towel to keep it from drying out while you work.Place a cake layer on a serving plate or cake stand. Top with a layer of frosting; stack another layer and frost. Repeat and end with the fourth layer on top. Apply a thin crumb coat of frosting to the outside of the cake. Refrigerate until set, about 15 minutes. Cover the cake with the remaining frosting. Smooth top and sides using a cake smoother or bench scraper. Save the leftover frosting to adhere the shamrocks onto the cake. (Or alternatively, you can transfer the remaining frosting to a piping bag fitted with a large star tip and pipe swirls on top of the cake.)Make the shamrocksKnead the gum paste well and roll out onto a piece of parchment paper to 1/8 inch thickness (you could also roll it out on a work surface lightly dusted with powdered sugar, but the parchment works for me!). Use the hydrangea cutter and five leaf flower cutter to stamp pieces out of the paste. You’ll need about 25 pieces to get the effect shown on the cake in the picture. Knead, re-roll, and cut as needed. Use the X-acto knife to trim notches out of the leaves to make them heart-shaped. Trim one leaf of each flower shape into a stem shape (see video or image in blog post).Fold a large paper towel sheet into quarters. Place a shamrock on the paper towel. Give the shamrock dimension by pressing and swirling the rounded end of a 1/4 teaspoon measuring spoon in the center of the shamrock. The leaves and stem will fold inward slightly. Place the shaped shamrock to one side of a mini cupcake liner to keep its shape until it dries. Repeat until all the shamrocks are shaped. Let dry until the gum paste hardens, about 2 hours.Using a dry brush, apply the luster dust onto the set shamrocks using the kitchen-dedicated art brush. To adhere them to the cake, pipe or spread a small amount of leftover frosting onto the backs of the shamrocks and press onto the edge of the cake. I did this asymmetrically, in a vaguely waterfall pattern over the top and one side of the cake. ButServe the cake at room temperature for best texture and flavor.
    NotesMake a paste? Yes!  Mixing the cocoa powder and food color into a paste may seem like a strange step, but it works so well to disperse the color evenly throughout the butter mixture. The water in food color can be resistant to mixing with the fat in the butter, but the cocoa paste disperses evenly. 
    Green food color: There are many different shades of green that would work, but the one I like best for this cake is Leaf Green from Chefmaster. It is absolutely flavorless.
    Make it red: If you’re looking for a classic red velvet cake, then all you have to do is swap the green food color for red food color in equal amounts. 
    Cupcakes: The batter can easily be portioned into cupcake liners. You’ll get slightly more than 2 dozen cupcakes. Bake for 20-25 minutes. 

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    Italian Cream Cake

    Italian Cream Cake is a classic! Three soft cake layers are loaded with pecans and coconut. Rich cream cheese frosting is the true hallmark of this cake.

    This is my family’s recipe for Italian Cream Cake. Years ago my mom gave me a book of hand-written family recipes. It’s something I treasure, and it’s extremely useful, too! This recipe comes from those pages. You probably know by now that I love a good homestyle cake. This one is a classic, known and loved by many. I made it for our Father’s Day luncheon last Sunday because it’s my father-in-law’s favorite cake.

    My mom included tips, tricks, and stories with each recipe in the book. Here is what was written alongside the cake entry.
    “Our family discovered this recipe in the 1970’s. We loved it. My recipe card has spots all over it where I made it so much. I once made it for a co-worker. He paid me $20 for it. I thought that was outrageous.”-mom
    Haha! Who else thinks $20 sounds like a steal? You can almost spend that on a bag of good pecans.

    The batter comes together quickly, even though there’s the task of dividing the eggs and whipping the whites separately. It’s an extra step but so worth it. The cream cheese frosting in this recipe is probably my favorite of all time. It’s so easy, so smooth, and pipes well. It tastes great and performs – what more can you ask for?

    Let’s just take a moment to look at that interior. The cake layers stay moist because the smooth cream cheese frosting seals all that moisture in.

    The rolled wafer cookies on top were my addition. They’re optional, but they make a quick and easy final flourish – and they’re tasty, too!

    Italian Cream Cake

    Heather Baird

    Italian Cream Cake’s beginnings are murky, but it is said to originate from an Italian baker that moved to the southern US. This is our family recipe, passed down to me from my mom. It’s a delicious classic cake that everyone should try at least once. (I’m certain you’ll be hooked!)Make sure the cake layers are completely cool before frosting them. Cream cheese frosting is soft and easily meltable.

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    Prep Time 20 minsCook Time 25 minsTotal Time 45 mins

    Course DessertCuisine American, Italian

    Servings 10

    Equipment8 inch cake pans, 3
    Ingredients US CustomaryMetric Cake layers1/2 cup unsalted butter at room temperature1/2 cup vegetable oil2 cups granulated sugar5 eggs yolks and whites divided2 cups flour1 teaspoon baking soda1 cup buttermilk1 teaspoon vanilla extract1 cup sweetened flake coconut1 cup chopped pecansCream cheese frosting and décors16 oz. cream cheese at room temperature1/2 cup unsalted butter at room temperature7 cups confectioners’ sugar 2 boxes, 1 lb. each2 teaspoons vanilla extract1/3 cup ground pecans8 pecan halves8 striped rolled wafer cookie I used Pirouettes
    Instructions Cake layersPreheat oven to 350F. Generously coat three 8-inch cake pans with flour-based baking spray (or grease and flour pans).In the bowl of an electric mixer, beat together the butter, oil, and sugar. Add egg yolks one at a time, beat well after each addition.In a separate bowl, whisk together the flour and baking soda. Beat the flour mixture into the creamed butter mixture alternately with the buttermilk; begin and end with the flour. Add vanilla, coconut, and pecans.In a separate bowl, beat together egg whites to stiff peaks. Gently fold the egg whites into the batter. Divide batter between prepared pans. Bake for 25-30 minutes, or until golden brown and set. Remove to wire racks to cool completely.Cream cheese frostingCream together the cream cheese and butter in the bowl of an electric mixer. Add the powdered sugar in two additions. Beat until smooth. Add vanilla extract. Scrape down the sides and bottom of the bowl and beat again until combined. Cover frosting with a damp towel to keep it from drying out while you work.Remove about 1 cup of the frosting to a piping bag fitted with a large closed star tip. Set aside.AssemblyPlace a cake layer on a serving plate or cake stand. Top with a thin layer of frosting; stack another layer and frost. Top with the third cake layer. Apply a thin crumb coat of frosting to the outside of the cake. Refrigerate until set, about 15 minutes. Cover the cake with the remaining frosting. Smooth top and sides using a cake smoother or bench scraper. Immediately press the ground pecans onto the lower edges of the cake.Pipe eight large swirls of frosting on the top edge of the cake using the reserved piping bag of frosting. Immediately sprinkle swirls with leftover ground pecans. Place a pecan half between each swirl. Top each mound with a rolled wafer cookie.Refrigerate cake. Bring to room temperature before serving.

    Keyword chopped pecans, cream cheese frosting, sweetened flake coconut

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    Carrot Cake Cupcakes

    Crushed pineapple, pecans, and grated carrots make these cupcakes super-moist with a craveable texture. Homemade cream cheese frosting is a must for this classic!I had no plans to make another version of carrot cake this year. I’d already baked a rabbit-shaped carrot sheet cake just before Easter, so I’d already crossed it off my spring baking checklist. But then I received the most beautiful bunch of organic rainbow carrots in my produce delivery box. I subscribe to a service that ships imperfect organic fruits and vegetables, and I have yet to receive something that looks anything less than scrumptious. It’s really been nice during this time at home to have fresh vegetables. It’s the first thing we run out of, and getting a shipment every two weeks keeps us eating well.
    This will sound silly, maybe, but receiving this surprise supply of rainbow carrots really lifted my spirits! It’s the little things. I couldn’t wait to grate them up! Of course you don’t have to have rainbow carrots for these cupcakes – orange is, and will always be, the gold standard.
    There’s a whole bunch of food writers with different opinions on the proper size of grated carrot for carrot cake. I’ve never thought much about it, really. I just use the largest holes on my box grater for wide but feathery pieces of carrot. You can make them whatever size you wish, as long as they are thin enough to bake to soft consistency in the oven.
    Fill the cupcake papers about 3/4 full. The baked cupcakes won’t have a big crown on top because they are packed with all those carrots and pineapple.
    You can’t beat a classic – and there’s no better topping for carrot cake than homemade cream cheese frosting!The frosting is so lovely and soft, it’s best dolloped on top of the cupcakes using a spoon. If you create a little divot in middle of the icing, it makes a nice pocket for a sprinkle of chopped pecans (see my technique in the video!).
    These little cakes are so soft and moist with the occasional pocket of carrot and chopped pecans. It’s pretty much everything you want from classic carrot cake, and it’s not a bad way to get in a daily dose of fruits and veggies! (Wink.)Happy baking!

    Carrot Cake CupcakesYields 12-14 cupcakesCakes1 cup (120g) all-purpose flour1 cup (200g) granulated sugar1 teaspoon ground cinnamon1/2 teaspoon baking soda1/4 teaspoon fine grain salt3/4 cup (6 oz.) vegetable oil2 eggs, lightly beaten1 cup (100g) finely grated carrot2/3 cup (130g/4.5 oz) well-drained crushed pineapple1/2 cup (2 oz.) chopped pecansFrosting1 package (8 oz.) cream cheese, room temperature7 tablespoons (98g) unsalted butter, room temperature3 cups (340g) confectioners’ sugar2 tablespoons milk or cream1 teaspoon vanilla extract1/2 cup (2 oz.) chopped pecansPreheat oven to 350°F. Line a muffin tin with cupcake papers.In a large mixing bowl, combine the flour, sugar, cinnamon, baking soda, and salt. Whisk to combine. Add the oil, eggs, and grated carrot. Stir until just combined. Add the pineapple and nuts; fold together until all mix-ins are well dispersed.Fill cupcake papers 3/4 full and bake for 20-22 minutes, or until the cakes spring back when pressed in their centers (or use a toothpick tester – it should come out clean when done). Let the cakes cool in the pans 5 minutes (cakes are very moist, so they will be soft). Remove cakes to a wire rack to cool completely.For the frosting, in the bowl of an electric mixer, beat together the cream cheese and butter. Add the confectioner’s’ sugar and beat to combine. Add cream as needed to thin the mixture. Beat in the vanilla extract. Whip until the frosting is smooth.Using a spoon, dollop a generous portion of frosting on top of the cupcakes and swirl a divot into the frosting with the back of a spoon. Sprinkle with chopped pecans and serve!Store cupcakes in an air-tight cupcake keeper, or cover loosely with plastic wrap.
    link Carrot Cake Cupcakes By Heather Baird Published: Saturday, April 25, 2020Saturday, April 25, 2020Carrot Cake Cupcakes Recipe LEGGI TUTTO