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Confetti Cake from scratch

This is a must try. I Made this recipe following it exact. But, as with anything that you do exactly – there are some notes.

Cake

Frosting – don’t forget to add the sprinkles (Sorry, but I am adamant that they are sprinkles NOT ‘jimmies’) to the frosting. Also, for this cake, I found that lemon extract is the key. It adds a touch of lemony goodness. I have started with 1 tsp and then added more to taste. Rob says this makes the cake a lighter – fluffier – version of his favorite Italian cookies (see a previous recipe).  Also… i need to add a quick bit of advice.  When you start adding your butter, all of the sudden the frosting will look like a sloppy, wet, yucky nothing.  All those beautiful egg white peaks will disappear and it will splatter all over the place.  Have no fear!! Just keep adding your butter and let it mix.  It needs to mix for probably another 10-15 minutes after the butter is in.  It will thicken up!!

Supplies: Here is what you will need (from both recipes) to make this cake. This is the total… all the ingredients you need at the store to make the whole thing.

10 egg whites from large eggs
1/2 tsp + pinch of salt
2 1/2 cups sugar
1/2 cup water
1/4 teaspoon cream of Tartar
2 cups and 4 TBSP unsalted butter SOFT
1 Tablespoon and 1 teaspoon vanilla extract
1 cup whole milk
1 teaspoon lemon extract (or more to taste- I like 1 1/2 tsp personally)
1/2 teaspoon almond extract
3 cups cake flour OR 3 cups all purpose flour minus 6 TBSP mixed with 6 TBSP corn starch
4 teaspoons baking powder
8 tablespoons non-hydrogenated shortening
1/3 cup multi-colored SPRINKLES

So, now here are my personal notes from making this recipe:

1: Since I never have cake flour, I make it! This is the how-to.

2: I like the 4 layers. Don’t let the batter fool you. I bake them 2 at a time (since I only have 2 9in round pans) and cook only for 18 minutes. Don’t forget to re-butter between turns.

3: Definitely follow the instructions in the recipe on how to make equal portions.

For the frosting:

1: I use my smallest non-stick pot. The sugar mixture just slides right out of it.

2: Thought the recipe says to chill the frosting until ready to use, I have found that when I finish the recipe it is actually the perfect temp and consistency for using. When I put it in the fridge to cool, it became LUMPY and unwieldy.

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Apple Coffee Cake

An experiment gone right!

Tonight I made Emril’s Apple Coffee Cake with Crumble Topping and Brown Sugar Glaze

I used 2 medium sized granny smith apples (yes that’s it)!!! And, of course some vanilla ice cream.

Apple Coffee Cake with Crumble Topping and Brown Sugar Glaze

Total Cook Time: 1 hr 15mins

Cake:
1 stick unsalted butter
1 1/2 cups packed light brown sugar
2 large eggs
2 cups all purpose flour
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
1 cup sour cream
1 tsp pure vanilla extract
2 medium sized Granny Smith apples, cored and chopped

Crumble Topping:
1/2 cup packed light brown sugar
1/2 cup all purpose flour
1/2 tsp ground cinnamon
4 TBSP unsalted butter, softened

Brown Sugar Glaze:
1/2 cup packed light brown sugar
1/2 tsp vanilla extract
2 TBSP water

Instructions:

First, make the cake:

  • Preheat the oven to 350 degrees F. Lightly butter a 13 by 9-inch glass baking dish with 2 teaspoons of butter.
  • In the kitchenaid, cream together the butter and sugar until light and fluffy.
  • Add the eggs 1 at a time, beating after the addition of each.
  • In a separate bowl sift together the flour, baking soda, cinnamon, and salt.
  • Add to the wet ingredients, alternating with the sour cream and vanilla.
  • Fold in the apples.
  • Pour into the prepared baking dish, spreading out to the edges.

Then, make the crumble topping and bake:

  • In the kitchenaid (set to 2), combine the sugar, flour, cinnamon, and butter, and mix until it resembles coarse crumbs.
  • Sprinkle the topping over the cake.
  • Bake until golden brown and set, 35 to 40 minutes.
  • Remove from the oven and let cool on a wire rack for at least 10 minutes.

Then, make the glaze:

  • In a bowl, combine the sugar, vanilla, and water and mix until smooth.
  • Drizzle the cake with the glaze and let harden slightly.

Finally, EAT!  Serve warm with vanilla ice cream.

Read more at: Apple Coffee Cake with Crumb Topping and Glaze