50g (1 3/4 oz.) fresh yeast
(approximately 12 g / 1 1/2 tbsp. dried)
500 ml (2 cups) water, 37C/99F
2 tsp. salt
1 tsp. dark syrup
2 tsp. cooking oil
165 g (1 1/4 cup) whole wheat flour
380-450 g (4 1/2 – 5 cups) all-purpose flour
400 g (14.1 oz) smoked Baltic herring or kippers, deboned
100 ml (scant 1/2 cup mayonnaise)
100 ml (scant 1/2 cup) heavy cream
Cream cheese mixture:
300 g (10 1/2 oz.) cream cheese
300 ml (1 1/4 cup) sour cream
1 tsp. salt
1/2 tsp. freshly ground white pepper
1 1/2 tbsp. caster sugar
1 1/2 tbsp. Dijon mustard
1 1/2 tbsp. mild mustard
100 ml (scant 1/2 cup) cooking oil
400 g (14.1 oz.) cold-smoked salmon
1 egg, hard-boiled
10 cm (4-inch) cucumber
A few radishes
1. To make the bread layers: Dissolve the yeast in water. Add salt, syrup, oil, and whole wheat flour. Mix in white flour. Knead and put back into a bowl, cover and let rise 45 minutes. Remove dough from bowl, knead, and make a round cake. Let it rise in a greased, round dish, ideally a springform pan. Cover and let rise for 45 minutes. Heat the oven to 200C/400F/GM6. Bake the bread for about 35 minutes. Cool under a cloth.
2. In a blender, mix herring, mayonnaise, and cream until smooth. Set aside.
3. Mix the cream cheese and sour cream. Season with salt and white pepper. Set aside.
4. Make sure that the ingredients for the mustard sauce are at room temperature, otherwise it will split. Mix sugar and mustard and drizzle in oil. Season with salt. Store in the fridge.
5. Cut the crusts off the loaf and slice into three layers. Put the first layer on a dish. Moisten with a little mineral water. Spread with mousse and cover with sliced cucumber. Press the next layer down. Moisten with mineral water. Spread a little butter, then cover with the salmon, saving a few slices for garnish. Drizzle the mustard sauce over the salmon. Add some shredded lettuce. Press the top layer down. Moisten with mineral water. Spread the cream cheese mixture over the tops and sides of the cake. Garnish with salmon, peeled shrimp, egg, and sliced radish. Pat shredded lettuce and chopped parsley onto the sides. Sandwich cake benefits from a couple of hours in the fridge before serving.
Preheat oven to 200 C/390 F. Butter a 10 x 14 inch rectangular pan. Cream 1/2 lb of butter with 1 3/4 cups of sugar until fluffy. Add 4 eggs and 3/4 cups of cold water. In a separate mixing bowl add 3 cups of flour, 2 tsp of baking powder, 2 tbsp ground cinnamon, 2 tsp ground ginger, 2 tsp ground cloves, 2 tsp ground cardamum and mix. Add the dry mixture to the egg mixture and stir carefullly until it is well blended. Pour the mixture into the spring pan and bake until set, about 40 minutes. Let the cake cool completely in the pan. Make a frosting by mixing 7oz of cream cheese with 3oz of soft butter and 2 cups of confectioner´s sugar. Spread the mixing over the cake and sprinkle on some frozen lingon berries or cranberries tossed in sugar.
Preheat your oven to 350°F. Grease and flour two 8 inch cakepans, or line with parchment paper. Sift together the flour, the cocoa, the baking soda and the salt. Set this aside. Beat the shortening and sugar together until they are fluffy. Add the eggs and beat thoroughly. Add vanilla. Slowly beat in the flour mixture, occasionally alternating with the buttermilk. Beat until combined. Pour the batter into the cakepans. Bake for about 35 or 40 minutes (or until a a fork or a wooden pick comes out clean when inserted into the cake. Let the cake cool completely. The cake will be easier to cut if you keep it in the fridge for a few hours before cutting. After the cake has cooled, cut each layer in half (horizontally) to make four total layers. Sprinkle the layers with the 1/2 cup of Kirsch. Drain the canned cherries in a colander to remove most of the juice. Beat the whipping cream with confectioners’ sugar until it thickens to desired texture. Put a small amount of the cream/sugar mixture aside for garnish. Mix the cocoa powder into the remaining majority of the whipped cream frosting. Place one cake layer on the serving dish you wish to use. Spread about one 6th of the whipped cream on the layer, and strew a third of the cherries on top of the whipped cream. Add the second cake layer on top of the first. Spread one 6th of the whipped cream on the second layer and 1/3 of the cherries on top. Add the third cake layer. Spread 1/6 of the whipped cream on that and add the remaining cherries. Top with the last cake layer. Frost the top and sides of the cake with remaining frosting. Use a potato peeler on the chocolate to create thin shaves. Gently pat the chocolate shaves on to the sides and top of the cake, completely coating it. Use the whipped cream you set aside earlier to place eight small circles around the top of the cake. Place your non-stemmed maraschino cherries on each one. place white candle in the center and light. Congratulations, you have made the cake a reality!
– 3/4 cup + 2 tbsp Cocoa
– 1 cup Hot Water
– 2 Eggs + 2 Yolks
– 1 tsp Vanilla
– 1/4 cup + 2 tbsp Sour Cream
– 2 1/4 cup Flour (all purpose)
– 1 tsp Baking Soda
– 1/2 tsp Salt
– 1 1/2 cup + 2 tbsp Brown Sugar
– 1/2 cup Butter
White Chocolate Buttercream (enough for 6 cups):
– 12 oz. White Chocolate
– 3 cups Heavy Cream
– 1/4-1/2 Candy Canes (crushed)
1. Preheat oven to 350
2. Butter and flour two 8-inch round cake pan; line bottom with parchment or waxed paper.
1. In a small bowl, whisk together cocoa and boiling water until smooth and bring to room temperature.
2. In a small bowl, combine liquid ingredients: eggs, vanilla and sour cream. Whisk until lightly combined.
3. In mixing bowl, combine dry ingredients: flour, baking soda, salt and brown sugar. Beat on low for 30 seconds.
4. Add butter. Mix on low until all the dry ingredients are moistened. Scrape down sides.
5. Add egg mixture, in three additions. Beat 30 seconds after each addition.
6. With mixer on low speed, add chocolate mixture. Mix on medium for 1 minute to allow batter to aerate and ingredients to combine. Scrape down sides.
7. Pour into cake pans, and bake for 35-45 minutes or until cake test comes out clean when inserted into center of the cake
8. Let the cake layers cool in the pan for 10 minutes. Then turn out onto a wired rack and remove the paper liners. Cool completely.
1. Melt 1/2 cup of cream with white chocolate in the microwave or using a double boiler.
2. In a chilled bowl with chilled beaters beat the remaining 2 cups of heavy cream and vanilla until softly whipped.
3. Stir in cooled white chocolate cream and beat until stiff peaks form with beater is raise. Do not over beat, which would cause the ganache to separate.
4. Reserve 2 cup of ganache to frost outside of the cake. Fold candy canes in with the remaining ganache.
1. Split each cake in half horizontally with a serrated knife. Reserve bottom side of one of the cake to be used for the top layer.
2. Spread 1 tbsp ganache on serving plate or cake round and set first layer on top.
3. Spread a generous 1 1-1/4 cup of ganche over layer. Repeat on the remaining layers until all but the reserved layer are used.
4. Frost top layer and the sides of the cake with reserved frosting.
2 (18.25 oz.) pkgs. cake mix, any flavor
2 (8 oz.) pkg. cream cheese, softened
1/2 C. (1 stick) butter, softened
8 C. powdered sugar
2 tsp. vanilla extract
Red, yellow, and green food coloring
Black paste food coloring (optional)
1 flat-bottomed ice-cream cone
2 bundt cake pans
Instructions: 1. Prepare cake batters according to package directions and bake each as directed in a prepared (greased and floured) non-stick bundt pan. If you only have one bundt pan, simply make your cake mixes in two seperate batches.
2. Let cool completely.
3. To prepare frosting: In a medium mixing bowl, combine the cream cheese, vanilla, salt, and butter with an electric mixer until fluffy. Add powdered sugar in four stages, beating well with the electric mixer after each addition. (Feeling lazy? Simply use 2 tubs of packaged prepared frosting— it’s almost as good!)
4. Seperate out about one cup of frosting. Add green food coloring to reach you desired shade of green.
5. Seperate out another 1/4 cup of frosting. Add black paste food coloring to make black frosting. (This is for a Jack o Lantern face, and is optional.)
6. To the remaining frosting, add red and yellow food coloring (or simply buy orange), until you get your desired shade of orange.
7. The first thing you’ll want to frost is your ice cream cone “stem.” Smoothly frost entire outside of cone with green frosting. Place in the refrigerator or freezer until chilled. The harder the frosting, the easier it will be to manipulate later without smudging.
8. Meanwhile, place one inverted bundt cake on your serving platter. Frost “top” (what should be the bottom) of bundt cake with orange frosting.
9. Place remaining prepared bundt cake right-side-up on top of inverted cake. The frosting should help them stick together.
10. Frost entire outside of cake with orange frosting.
11. Using black-tinted frosting and a cake decorator’s bag (or a plastic bag with a tiny hole in it), paint on a Jack o’ Lantern face (optional).
12. Insert green-frosted ice cream cone into the hole in the middle of your bundt cake.
13. With remaining green frosting in a cake decorator’s bag (or a plastic bag with a tiny hole in it), create lines, leaves, and/or vines, as desired.
Place one oven rack in the bottom third of the oven and place a second in the top third. Preheat the oven to 350. Grease 3 9-inch cake pans, then line each one with a parchment paper round and grease the rounds.
In a stand mixer fitted with a paddle attachment, cream the butter and sugar on medium-high until light and fluffy, about 3 minutes. Beat in the molasses, and scrape down the sides of the mixing bowl. Add the eggs one at at a time, beating well after each egg. In a medium bowl, sift together the four, baking soda, salt, and ground spices. Add the sour cream and flour mixture alternately to the batter, starting and ending with the flour mixture (flour in 3 increments, sour cream in 2 increments). Stir in the shredded apples, vanilla, and fresh ginger.
The batter will be thick, so use a spoon to transfer evenly into the three pans (I actually used my kitchen scale to make sure I had even layers - anal much?). Place 2 of the pans side by side on one rack, and the third on the other rack. Make sure they are staggered so that no layer is directly under or above another. Bake 35-40 minutes, rearranging the layers about halfway through, until firm to the touch. Monitor the layers carefully, as they may be ready at different times.
Remove from the oven and allow to cool in the pans for 10 minutes. Run a knife around the edges and carefully unmold the cakes to a cooling rack. Cool completely before icing.
To make the icing, cream the butter on medium-high speed for about 3 minutes, until fluffy and pale. Add the powdered sugar over low speed until combined, then add the cream and vanilla. Increase speed to medium-high and beat until fluffy, about 3 minutes. Add the mascarpone and beat over low speed just until combined - it may seperate and curdle if its overbeaten.
Reserve about 1/4-1/3 cup of the caramel, then stir the remaining caramel into the frosting, using large strokes to create swirls throughout.
Place 1 cake layer on a serving plate or decorating stand, and spread a layer of icing on top. Top with the second cake, then repeat with more icing, then the final layer. Cover the cake with an even layer of frosting. Pat (or fling) the toasted pecans onto the sides of the cake, then decorate the top as you desire. Drizzle the remaining caramel over the top.
1 stick butter, melted
1 cup flour
1 cup chopped pecans
2 tbs sugar
1 (8oz) package of cream chees, soft
1 cup powdered sugar
2 (8 oz) containers cool whip (or one 16 ozz container)
2 small packages (3.4oz) of Jello Instant Pumpkin Spice Pudding
3 cup cold milk
Nutmeg for sprinkling
For the crust:
1. Combine butter, flour, chopped pecans and sugar and press into a 9 x 13 in baking dish. Bake at 375 for 10-15 minutes. Let cool completely.
For the Cream Cheese Layer:
1. Beat cream cheese, powdered sugar, and 1 1/2 cups cool whip until smooth. Spread over crust.
For the Pumpkin Layer:
1. Mix pudding mixes with cold milk, whisking for several minutes. Set it in the fridge for 5-10 minutes to let it thicken. Spread over the cream cheese layer. Top with remaining container of cool whip. Sprinkle with nutmeg.
Cut into squares and serve. Keep refrigerated.
1 lb. powdered sugar
½ cup (1 stick) butter
3 tbsp pink lemonade mix
Mix the cake ingredients as directed on the box, then add lemonade mix and food coloring to desired color. (My mix called for egg whites only, but I didn’t mess with that. And the cake was neither the wrong color nor the wrong consistency.) Pour batter into two greased round pans. Bake for 30 minutes on 350 degrees (or until a toothpick inserted into the middle comes out clean).
While the cakes cool (if you’re not also frantically picking toys off the floor and brushing cat hair off your couch), mix sugar, butter and mix together for frosting. I found that to be too stiff, so I added a few splashes of milk. Be careful with that. Don’t be like me. (And if you add too much milk, making the frosting runny, just add in more sugar.)
Place one cake on plate and frost the top. Add the second cake and frost the whole thing. Shake on a few sprinkles if you’d like. (And believe me, if you happen to have a small girl in your house, you’d like.) Keep covered in fridge and serve chilled.
1 part cake flavored vodka (or vanilla with a touch of amaretto) 1 part spiced rum 1/2 part creme de cacao 1 part half & half, heavy cream or milk dash of cinnamon schnapps, if desired white frosting and sprinkles, for garnish if desired
Preheat the oven to 400°F. Lightly grease a standard 12-well muffin pan.
Or line the pan with paper muffin cups, and grease the cups. More on this later.
Let’s start with the filling. Place one unwrapped, 8-ounce package cream cheese or Neufchâtel cheese in a microwave-safe bowl, and heat on low power for 40 seconds.
Stir in 1/4 cup granulated sugar and a few drops of Fiori di Sicilia flavor. The Fiori is optional, but adds wonderful, subtle flavor to the filling.
Stir until smooth. Set the filling aside while you make the muffin batter.
Whisk together the following:
2 1/4 cups (9 1/2 ounces) King Arthur Unbleached All-Purpose Flour
1/2 cup granulated sugar
¼ cup light brown sugar, firmly packed
1 1/2 teaspoons baking powder
¼ teaspoon baking soda
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground ginger
3/4 teaspoon salt
Place the following in a measuring cup or small bowl:
2 large eggs
3/4 cup water
1/3 cup vegetable oil
Whisk until well combined.
Stir the wet ingredients into the dry ingredients.
Add 1 cup grated carrots, lightly packed; about 2 medium-large carrots.
Stir to combine.
Note the word “stir;” beating isn’t necessary, and will toughen your muffins.
OK, time to experiment. To paper, or not to paper… that is the question. Will papers affect how the muffins bake? Will it make them easier to get out of the pan? And, is it necessary to grease the papers? We shall see.
Drop about 2 tablespoons of the batter (a tablespoon cookie scoop works well here) into each muffin cup, spreading it to cover the bottom.
Dollop on a heaping tablespoon of filling; a level tablespoon cookie scoop works well here.
Whoops! A little off center. That’s what I get for trying to do this left-handed while using my right hand to take the photo. Where’s that third arm when you need it??
There, those are better.
Cover with enough batter to fill the muffin cups quite full. The batter will come to within about 1/4″ to 3/8″ of the top of each muffin cup.
There, all nice and tidy.
Except for one thing: I had about 1/3 cup of batter left over.
DARN! What to do? Reformulate the recipe to yield 1/3 cup less? Overfill the cups and see what happens?
Neither of the above. Life is imperfect; so is this recipe. I ended up baking the extra batter in a silicone cup set next to the muffin tin.
A scattering of coarse white sparkling sugar across the top is never amiss when you’re making muffins. The sugar adds crunch, glitter, and flavor.
Bake the muffins for about 20 minutes. Notice the extra batter in its silicone cup.
When they’re done, a toothpick inserted into the cake part of one (not into the cream cheese filling) will come out clean. The tops of the muffins will feel firm to the touch.
Remember our paper/no paper experiment? The muffins on the left are in papers; on the right, no papers. Clearly the no-paper muffins rise more quickly. Which makes sense; there’s no paper insulating them from the oven’s heat.
By the end of the bake, though, the papered muffins had caught up, height-wise. So far, then – it’s a tie.
Remove the muffins from the oven, and immediately tilt them in their cups; a fork works well here.
I found it easier to tilt the papered muffins; they didn’t stick at all. The muffins without papers needed to cool a bit longer before they’d release from the pan. And, as they cooled, they were steaming a bit; which made their bottoms a bit tough.
Score one for papers.
Shall we break one open now, or wait for them to cool?
The center is molten. It’s actually a decadent experience, licking the melting, sweet cream cheese off your fingers.
But, if you’re not the finger-lickin’ type, wait 30 minutes or so for the muffins to cool a bit; the filling will stiffen up.
Oh, let’s finish our muffin papers experiment. Should the papers be greased, or not?
Definitely greased; the greased papers released the muffins without any sticking at all, while the ungreased papers tended to cling a bit, taking off a layer of crumbs as you removed them.
4. Spread evenly over cake and let sit to form a light crust.
1 box devils food cake mix
1 small box instant chocolate pudding
1/2 cup canola or vegetable oil
1/2 cup buttermilk or milk
4 large eggs
1/2 cup sour cream
15 ounce can pumpkin (reserving 2 Tablespoons for buttercream)
2 cups semi-sweet chocolate chips
Pumpkin Spice Buttercream
2 sticks unsalted butter, softened
2 tablespoons reserved pumpkin
1/4 teaspoon ground cinnamon
4 to 5 cups powdered sugar
2 to 4 tablespoons milk
1. Preheat oven to 350 degrees F. and spray two 9×5 inch bread pans with non-stick cooking spray.
2. In a stand or electric mixer, place cake mix, pudding mix, oil, buttermilk, eggs, sour cream and can of pumpkin, and chocolate chips–mix all ingredients until well combined, about 1 to 2 minutes. Divide cake batter evenly into prepared bread pans. Bake for 55-60 minutes or until cooked through.
3. While cakes are baking prepare the buttercream. Place butter, reserved 2 tablespoons pumpkin and cinnamon into stand or electric mixer. Mix on high until well combined. Slowly add the powdered sugar until thick and creamy. Slowly add the milk until buttercream is a nice consistency. Frost over cooled cakes, slice and serve.
Makes 16 servings
Note: This recipe can be used to make 24 cupcakes as well. Bake at 350 for about 15-20 minutes, until baked through.
Note: This recipe can also be used to make two 9 inch cakes for layered cakes. I’d start the bake time at 30 minutes at 350 and check often from there