The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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AprilSky's picture
AprilSky

I never liked cakes with heavy decoration from the bakery. But for my own birthday last week I made a cake with icing on top. This is the first time I used an icing reciepe and it turned out awfully sweet. My boys tried just one bite and they gave up!

HokeyPokey's picture
HokeyPokey

After nearly a year of silence, I am back, and what a way to come back – with a Cake!!

I think this is more of a bread site, but what the heck – cake is cake, right :)

 

Full recipe on my blog here

Urchina's picture

ITJB Round 2 Week 5: 125 percent yellow cake (526/12 - 6/2/12)

May 26, 2012 - 12:32pm -- Urchina
Forums: 

Hello bakers!

This on-time post comes to you courtesy of a strained back (mine) which is preventing me from doing anything else on this unfairly beautiful first day of the Memorial Day weekend. However, it comes to mind that there is very little a good cake won't fix, so I'm looking forward to this week's bake -- yellow cake! I hope I haven't just jinxed it for myself. 

dabrownman's picture
dabrownman

Using the same filling and frosting as the YW Cinnamon Rolls, you can make a nice banana bread cake by substituting your favorite banana bead recipe for the dough - and you might need some sprinkles too!  Much better than plain old banana bread and 3 times as fattening too :-)

Dabrownman’s Banana Bread or Cupcakes

 Preheat oven to 350 degrees.

 Dry Mix:

 1 ½ C plus 2 T flour

¼ tsp salt

1/8 tsp each ginger, cloves, allspice

1 tsp each cinnamon and nutmeg

1 tsp baking soda

¼ tsp baking powder

1 C chopped walnuts

1 C chopped chocolate chips

 Bourbon Fruit – add bourbon to below dried fruits in a Pyrex 1 cup measuring cup covered with plastic wrap.  Microwave on high for 30 seconds and set aside 15 minutes to plump up fruits.

 2 T bourbon

¼ C raisins or sultanas

¼ C dried cranberries

¼ C dried apricots cut into raisin size pieces

 Wet Mix:

 3 mashed up ripe bananas

1/8 cup sour cream

1 tsp vanilla

2 eggs

½ C vegetable oil

½ C each brown and white sugar

 Add ½ C sugar, ½ C brown sugar and Bourbon fruits to wet mix and stir until sugar is dissolved.  Mix the wet into the dry and stir 50 times with spatula until the flour is incorporated.

Quickly fill cupcake paper liners 3/4th full or put into PAM sprayed large bread loaf pan.

 Bake cupcakes for about 12-16 minutes until wooden toothpick comes out clean.  Loaves will take 45 minutes or more for wooden skewer to come out clean. 

 After 20 minutes remove from pans and let cool completely on wire racks.  Ice both with cream cheese vanilla icing and put sprinkles on each to decorate per the holiday or special occasion.  Makes about 21 cupcakes or 1 large bread loaf pan.

 Cream Cheese Frosting

 Ingredients

 1/2 C butter, softened

1 (8-oz.) package cream cheese, softened

1 (16-oz.) package powdered sugar

1 tsp vanilla extract

 Preparation

 Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add powdered sugar, beating at low speed until blended; stir in vanilla.

 Cut recipe in half for 20 Cupcakes or 9x13 sheet cake .

proteinbaker's picture

questions about Canned pumpkin (pumpkin puree) vs applesauce in baking and coconut flour

March 18, 2012 - 11:18am -- proteinbaker

Hey everyone. This is my first post on this site and hopefully I'm in the right forum/subject area. I'm new to baking things and its my new found love. That being said I am a fitness enthusiast so I try to use receipes more aimed towards bodybuilders. Anyway, to the problem at hand.

1) As far as I can tell, the pumpkin (puree) here is used to add moisture and not particularly for the taste. I don't have puree on hand but I do have some apple sauce. I was wondering if I could substitute the apple sauce for the pumpkin puree? (the whey protein powder is very drying)

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