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 Cakes and Cookies

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Starscream
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PostSubject: Cakes and Cookies   Fri May 15, 2009 7:49 am

Recipe for the perfect Frasier cake.


NOTE: Contains milk, eggs, dairy and almosd paste. Allergy sufferers beware!

CONTAINS ALCOHOL!


Ingredients


For the Pastry cream

  • 2 cups milk
  • 1 vanilla bean, split and scraped
  • 1/8 teaspoon kosher salt
  • 6 large egg yolks
  • 1/2 cup sugar
  • 1/4 cup all-purpose flour
  • 2 tablespoons unsalted butter, cut into pieces


The Cake

  • 3/4 cup all-purpose flour, plus more for dusting
  • 4 large eggs, separated
  • 3/4 cup plus 3 tablespoons sugar
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon kosher salt
  • 4 tablespoons unsalted butter, melted
  • 3 tablespoons water
  • 1 tablespoon kirsch
  • 3/4 pound strawberries, thinly sliced
  • Confectioners' sugar, for dusting
  • 4 ounces almond paste (1/2 cup)




Directions


To make the pastry: In a medium saucepan, bring the milk, vanilla bean, vanilla seeds and salt just to a boil. Remove the pan from the heat.

In a medium bowl, whisk the egg yolks with the sugar until pale, then whisk in the flour. Whisk 1 cup of the hot milk into the egg yolk mixture. Pour the mixture into the hot milk in the saucepan and whisk over low heat until the pastry cream is thickened, about 3 minutes. Whisk in the butter until melted. Strain the pastry cream into a large bowl. Press a piece of plastic wrap directly on the surface and refrigerate until chilled, about 2 hours.

To make the cake: Preheat the oven to 350°. Butter and flour a 9-inch round cake pan. In a medium bowl, using a handheld electric mixer, beat the egg whites at medium-high speed until they hold firm peaks. Add 6 tablespoons of the sugar and continue beating until the whites are stiff and glossy, about 1 minute.

In another medium bowl, beat the egg yolks with the remaining 6 tablespoons of sugar, the vanilla extract and the salt at medium-high speed until thick and light in color, about 1 minute. Fold half of the whites into the yolk mixture, then fold in 6 tablespoons of the flour. Repeat with the remaining whites and flour. Fold in the butter.

Scrape the batter into the prepared cake pan and bake for about 20 minutes, or until the cake is golden and pulls away from the edge of the pan. Set the pan on a rack and let cool for 10 minutes. Invert the cake onto a rack and let cool completely.

In a small saucepan, mix the 3 tablespoons of sugar with the water. Cook over moderate heat, stirring, until the sugar is dissolved. Remove the pan from the heat and add the kirsch.

Using a serrated knife, slice the cake in half horizontally. Transfer the cake bottom to a round 9-inch straight-sided glass bowl and brush with half of the kirsch syrup. Arrange a row of strawberry slices around the dish, then top the cake with the remaining sliced strawberries in an even layer. Spread all but 1 tablespoon of the pastry cream over the strawberries. Brush the cut side of the cake top with the remaining kirsch syrup and set it cut side down on the pastry cream.

Lightly dust a work surface with confectioners' sugar and roll out the almond paste to a 9-inch round 1/16 inch thick. Spread the remaining 1 tablespoon of pastry cream on the top of the fraisier and cover with the round of almond paste.


Last edited by Axel Alloy on Sat May 16, 2009 9:12 am; edited 2 times in total
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MandaNoel07
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PostSubject: Re: Cakes and Cookies   Sat May 16, 2009 8:57 am

I actually found this recipe on the side of a Hershey's Coco box. It is an awesome cake recipe though. If you like chocolate, you will love this cake recipe. Very chocolate, and very good.

HERSHEY'S "PERFECTLY CHOCOLATE" Chocolate Cake

Ingredients:
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING(recipe follows)


Directions:
1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.

2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING. 10 to 12 servings.

VARIATIONS:
ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.

THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.

BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.

CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.


"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING

1/2 cup (1 stick) butter or margarine
2/3 cup HERSHEY'S Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.

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PostSubject: Re: Cakes and Cookies   Sat May 16, 2009 9:13 am

Axel's Famous Builders Cake

Ingredients

Cake/Sponge

  • 4OZ Self Raising Flour
  • 4OZ Butter
  • 4OZ Sugar
  • 2 Eggs
  • Vanilla Essence


Buttercream

  • Butter
  • Icing Sugar
  • Peppermint Essence
  • Blue food colouring.


Weight out the butter and the sugar and put them in a bowl. Mix them until whiteish in colour, fluffy and until it's easy to move the spoon in the mixture. Add one egg and a small amount of the flour and mix. Add more flour so it doesn't curdle. Then ad the next egg and another small amount of flour, adding the rest of the flour when mixed in. Add cocoa powder and the vanilla essence to taste. (The stronger, the better.) If the mixture becomes too dry, ad a small drop of milk to soften it up.

Place the mixture into a pre-greased (Get some butter on a small piece of paper and smear it on the inside of the tin.) baking/cake tin and place in a pre-heated oven and bake until risen. (Use a knife to test to see if it is done.)

To make the buttercream, add butter (As much, or as little. Whatever is needed. )to a bowl and keep adding icing sugar, mixing until firm. (There should be more icing sugar than butter.) Add the peppermint essence to taste. Then add the blue food colouring and a small amount of cocoa powder to create the 'cement look'.

After your cake is ready, slice it in half and spread the buttercream generously.

NOTE: Make sure that the cake is cold before you add the buttercream to the middle.
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PostSubject: Lemon Cooler Cookies   Wed Jun 17, 2009 11:03 pm

Lemon Cooler Cookie

Ingredients

* 1/2 cup powdered sugar
* 1/2 cup sugar
* 1/3 cup shortening
* 1 large egg
* 1/2 teaspoon vanilla
* 1/8 teaspoon salt
* 1 1/2 cups cake flour
* 1 1/2 teaspoons baking powder
* 1 tablespoon water

Lemon Powdered Sugar

* 1 cup powdered sugar
* 1/2 teaspoon kool aid unsweetened lemonade mix

Directions

  1. Preheat oven to 325°.
  2. In a large bowl, cream together: sugars, shortening, egg, vanilla and salt.
  3. Add the flour and baking powder.
  4. Add 1 Tbsp of water and continue mixing until dough forms a ball.
  5. Roll dough into 3/4-inch balls and flatten slightly onto a lightly greased cookie sheet.
  6. Bake for 15-18 minutes or until light brown.
  7. While cookies bake combine 1 cup powdered sugar with the lemonade powder in a large ziploc bag and shake to mix.
  8. Remove cookies from the oven and put them in the ziploc bag while they are still hot, shake until all cookies are coated.





I got this from online, but I have ate them before, and I love them. They are awesome.
http://www.recipezaar.com/Lemon-Cooler-Cookies-47474

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PostSubject: Re: Cakes and Cookies   Thu Oct 29, 2009 6:14 am

Melomakarona


(Greek Honey Cakes)



A simple and beautiful sweet and sticky treat. Also known as Phoenikia, these cakes are usually served at Christmas, but can be enjoyed at any time of the year.


Ingredients


  • 1 cup of butter
  • 1 cup of light olive oil
  • 1 kilo of self-raising flour
  • 1 cup of sugar
  • 1 small spoonful of cinnamon
  • 1/2 small spoonful of ground cloves
  • 1 small spoonful of baking soda
  • grated peel from 2 oranges
  • 1 cup of strained yoghurt
  • 1 cup of chopped walnuts

For The Syrup



  • 2 glasses of sugar
  • 3 glasses of water
  • 3 glasses of honey
  • juice of 1 lemon
  • chopped walnuts, or cinnamon for sprinkling


Method


Put the self-raising flour in a bowl with the butter and begin mixing, adding the oil, then the sugar, the cinnamon, cloves, orange peel, the soda and yoghurt/ Knead all of this very well adding the chopped walnuts to the dough. Divide the dough into small cigar shapes and bake them in the oven until brown. (NOTE: Ensure that they aren't placed too close, as they will expand while cooking!)

When they have cooled, prepare the syrup. Put the sugar in the water and boil for 10 minutes, then add the honey.

Coat the cakes in the syrup in the following way:

As the syrup is boiling, put as many of the cakes in the pan as will fit and boil for 1 minute. Remove immediately and place on a baking tray.

When all the cakes have been treated with the syrup, supplement the boiling syrup with 1-2 cups of water. Once it's boiled again, put 3-4 cakes in at a time in a straining spoon and dip them back into the syrup for 1 minute. Then sprinkle them with either walnuts, cinnammon, or both.




Axel's tip:

Try sprinkling caster sugar over tham, or drizzling condensed milk over them for extra yummyness. <3

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PostSubject: Re: Cakes and Cookies   Wed Feb 03, 2010 6:14 am

Buttermilk Lemon Pound Cake
Ingredients

* 8 ounces butter
* 2 cups sugar
* 4 large eggs
* 3 cups cake flour
* 1/2 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1 teaspoon salt
* 1 cup buttermilk
* 1 tablespoon lemon extract
* 2 tablespoons lemon zest

Instructions

1. Preheat yout oven to 350 degrees Fahrenheit.
2. Sift the flour, baking powder, and salt together.
3. Mix the buttermilk and lemon extract together.
4. Cream the butter and sugar together until light and fluffy.
5. Add the eggs one at a time until completely incorporated.
6. Add the lemon zest.
7. Alternate adding the wet and dry ingredients, adding one third of
each and waiting until they are completely incorporated to add the next
third.
8. Once all ingredients are mixed in, stop mixing and pour into a prepared cake pan.
9. To prepare the cake pan, spray it with non-stick spray and then line
with parchment paper. Then, spray it again with non-stick spray.
10. Bake for one hour or until done.

The Glaze
Ingredients

* 1 cup powdered sugar sifted
* 3 tablespoons of lemon juice
* 1/4 cup of milk

Instructions

1. Mix with a whisk or the whisk attachment of your stand mixer until smooth.
2. If the glaze is too loose, add more sugar.
3. If too stiff, add more milk.
4. This is a glaze, so it is supposed to be looser than an icing but not too watery.
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PostSubject: Re: Cakes and Cookies   Wed Feb 03, 2010 6:22 am

Moir's Rum filled Black Bottom Pie


1 1/2 c. gingersnap cookie crumbs
5 tbsp. melted butter


mix cookie crumbs and butter. Press into bottom of 9 inch pie plate; also sides; press firmly. bake 10 minutes at 325 degrees.


FILLING:

1/2 c. sugar
2 tbsp. cornstarch
dash salt
2 c. milk
3 eggs, separated
2 tsp. unflavored gelatin
3 tbsp. cold water
2 tbsp. light rum or 2 tsp. rum flavoring
1 oz. unsweetened chocolate, melted and cooled
1/2 c. sugar


In top of double boiler, mix sugar, cornstarch and salt. Blend milk and egg yolks and stir into sugar mixture. Cook over low heat until mixture thickens. Take out 1 cup of the custard - place in small bowl. Soften gelatin in cold water - stir into remaining hot custard and stir in rum - cool by placing in refrigerator. To the 1 cup reserved custard, fold in and blend the melted chocolate - spread on bottom of pie shell.
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PostSubject: Re: Cakes and Cookies   Mon Jul 26, 2010 11:38 am

Axel's Basic Victoria Sponge

Ingredients

For The Sponge

  • 4 oz (113 grams) Flour (Self Raising)
  • 4 oz (113 grams) Sugar
  • 4 oz (113 grams) Butter (Unsalted)
  • 2 Eggs
  • Vanilla Essence (Optional, but it makes it nice.)

For The Filling

  • Strawberry Jam
  • Buttercream (See below for recipe)

For The Buttercream

  • 6 Oz (175 grams) Icing sugar (Make sure there are no lumps!)
  • 2 Oz (85 grams) Butter
  • Vanilla Essence

To make the sponge, add your sugar and butter together and cream
until soft and almost white in colour. Then, add one egg and about a
tablespoon and a half of flour and mix. Then add more flour as you go,
this will stop the egg curdling. Next, add the next egg and the
remaining flour and mix very well, making sure no lumps are present.

Put this into a greased cake tin and put in the oven at around
180°C/gas 4. This will take roughly 20 minutes. But, depending on your
oven, it might take a little longer. If you are unsure, take a sharp
knife and poke the middle all the way through and pull it out. If there
is liquid on the knife, it's not done.

After your sponge has cooked, take it out and put it on a plate to cool. After this has cooled, you can make your butter cream.
Take your butter and put it in a dish, then add your icing sugar a
bit at a time, mashing it in with a fork. After all of it is added, it
should be firmer than before and will look lighter in colour. Add your
vanilla essence and mix it in.

Cut your sponge in half. Spread one side with the jam, the other with
your butter cream and serve with cream, ice cream, or custard.
(Personally, I just like a sprinkling of lavender sugar. But, that's
just me. Wink )

[NOTE: If you find your mix too runny, add a little extra flour.]

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