My favorite cakes

4.8
My favorite cakes
3 months ago

Here I shared the recipes of my favorite cakes, I hope you enjoy it.

My favorite cakes

Jewish Apple Cake is a simple and fruity, delicious cake to make, Preheat your oven to 350° F and oil and flour a round bundt pan. Take chopped apples and mix them with some sugar and cinnamon, Then set aside and in another bowl mix the flour, baking powder, and salt, Set aside the dry ingredients and mix together the wet ingredients vegetable oil, sugar, orange juice and vanilla extract, Then combine the wet and dry ingredients using a spatula, Take the eggs and add them one at a time to the mixture making sure to mix well with each addition, Add a thin layer of the cake batter to the bottom of the prepared bundt pan and add one-quarter of the apples over the top of the batter, Layer the apples with more of the cake batter making sure not to cover them completely. Repeat this process three more times with the remaining apples pieces and cake batter ending with a layer of cake batter. Bake for 1 hour and 30 minutes and let cool.

My favorite cakes

Pink Lemonade Stand Cake is a refreshing and delicious idea for a cake, Preheat your oven to 350° F and grease and line the bottom of three 8-in. round baking pans with parchment paper.

Take a small bowl and mix together the buttermilk, lemon juice, warmed seedless strawberry jam, thawed pink lemonade concentrate and grenadine syrup, Set aside and in a large bowl cream together the butter, sugar, and lemon zest until they’re light and fluffy, Then add the eggs one at a time, making sure to beat them well after each addition, Beat in the vanilla, Set aside and in another bowl mix together the flour, baking powder, baking soda, and salt and add them to the creamed mixture alternating with the buttermilk mixture and make sure to beat well after each addition,.

Divide the cake batter among the prepared pans and bake for 20 – 14 minutes until a toothpick inserted in the center of the cake comes out clean, Cool the pans for 10 minutes and then remove to wire racks, removing the paper and cooling completely,

For the frosting take a large bowl and beat butter, cream cheese, and lemon zest until smooth, Beat in the confectioner’s sugar and 1/3 cups of lemonade concentrate, If needed refrigerate for up to 1 hour until spreadable.

To combine place the first cake layer on a serving plate and brush with a tablespoon of lemonade concentrate and then spread on a ½ cup of frosting, Do this with the remaining cake layers and finish with the top cake layer also brushed with lemonade concentrate. Spread the remaining frosting along the sides and the top and add sprinkles, Place the cake in the fridge until ready to serve,.

My favorite cakes

*For cupcakes

If you are making cupcakes then after making the batter prepare with parchment paper and fill 24 muffin tin cups ¾ full. Bake in a preheated over at 350° for 16 – 19 minutes. Let the muffin tins cool 10 minutes before removing the cupcakes and then let them cool completely, Prepare the frosting as directed leaving out 3 tablespoons of the lemonade concentrate for brushing layers, and spread frosting over the top,. You’ll have 2 dozen delicious cupcakes,.

My favorite cakes

Boston Cream Cake is a creamy delicious cake,. You begin by preparing the pastry cream. Take the half and half and heat it in a saucepan adding 6 tablespoons of sugar and a pinch of salt until simmering, Take a bowl and mix the egg yolks together with the remaining 2 tablespoons of sugar and combine until creamy, Mix in the cornstarch until combined and the mixture is pale yellow and thick, Take the egg yolk mixture and pour it into the simmering half and half mixture stirring until a few bubbles appear. Turn off the heat and mix in the butter and vanilla. Take a sieve and strain the mixture., Then cover it with plastic and let it cool for several hours.,

Making the cake

Preheat your oven to 350° F and oil and flour two cake pans,

Take a bowl and mix together the flour, baking soda, baking powder, and salt, In a separate bowl mix together the butter and sugar for about 4 minutes., Beat in the eggs one at a time making sure to beat 1 minute after each addition, Finally beat in the vanilla extract,.

Take the dry ingredients and combine them all at once mixing well. Then add the buttermilk and beat for 4 minutes. Divide the batter evenly among the two prepared cake pans and bake for 35 minutes making sure a tooth pick inserted in the center comes out clean, Let the cakes cool,.

The Ganache

Pour the heavy cream into a saucepan over medium heat to warm up making sure it does not start to boil. Pour the cream over the chopped chocolate and mix together until smooth. Let it cool stirring occasionally,.

Take a cake layer and place it on a serving platter. Spread the pastry cream evenly over the top. Cover it with the second cake layer and pour the chocolate ganache in the center of the cake layer. Take a spatula and spread the ganache into an even layer on top of the cake., Refrigerate until ready to serve.

My favorite cakes

Pumpkin Torte is delicious and simple to make. Preheat your oven to 350° F and grease and line the bottoms of two 9-inch round baking pans with parchment paper,.

Combine store bought yellow cake mix, with 2 cups pumpkin, eggs, milk, oil and 1 teaspoon of pie spice beating on low for 30 seconds,. Then beat on medium for 2 minutes and divide among the prepared cake pans. Bake for 25 -30 minutes until a toothpick inserted in the middle of the cake comes out clean and place on wire rack to cool completely,

Beat the cream cheese until light and fluffy. Then add in the confectioners’ sugar and the remaining pumpkin and pie spice until smooth, Fold in the whipped topping,.

Take a long serrated knife and cut each cake horizontally in half. Place one cake layer on a serving plate and spread with a fourth of the filling Repeat this process three times,. Drizzle the cake with caramel topping and sprinkle with pecans, Place in the fridge until ready to serve.

My favorite cakes

Make a delicious and fruity Apple Coffee cake,. Preheat your oven to 350° F and butter and line a cake pan with parchment paper,.

Take a bowl and mix the flour, brown sugar, and cinnamon. Cut the butter into cubes. Place the cut up butter into a bowl and beat until smooth. Slowly add the sugar while beating lightly. Add the eggs one at a time beating well after each addition. Then add the vanilla and mix well. The batter should be fluffy, Then add baking powder, baking soda, and sea salt., Beat until well combined,. Add flour one cup at a time alternating with ½ cup of the sour cream and mix well. Repeat this process until all the flour and sour cream have been combined,. Spread the cake batter into the baking pan and mix in the apples and spread the crumb over the batter. Bake for 60 minutes until a toothpick inserted in the center comes out clean,. Let the cake cool before serving.

My favorite cakes

For a Minted Chocolate Torte .grease and flour two 9-inch round baking pans and preheat your oven to 350° F.

Take a large bowl and cream the shortening with 1 cup sugar until light and fluffy. In a separate bowl combine the flour, baking powder and a pinch of salt and add to the creamed mixture alternating with the milk making sure to beat well after each addition., Sir in the vanilla and chocolate.

Take a small bowl and beat egg whites on medium until soft peaks form. Then gradually beat in the remaining sugar 1 tablespoon as a time on high until stiff peaks form and fold into the batter.

Divide the batter between the two prepared cake pans and bake for 30 – 35 minutes until a toothpick inserted into the center comes out clean,. Cool 10 minutes before removing the cakes to wire racks.

Take a small saucepan and melt the chocolate and butter over low heat stirring so it is smooth. Remove from the heat and place in a large bowl. Beat in the confectioners’ sugar, hot water, vanilla, and salt until smooth.

Cut each of the cakes into 2 horizontal layers. Place the bottom layer on a serving platter and top with 1/3 cup of the filling,. Repeat this process with the other layers. Take a large bowl and combine the whipped topping, extracts, and if you wish, food coloring. Frost the sides of the cake and sprinkle the top with Mint Andes Candies. Refrigerate until ready to serve.