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Carrot Sheet Cake

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Carrot Sheet Cake
Carrot cake is always a crowd favorite. Instead of making a layer cake, try a sheet cake, it’s fast and easy and nice to share with friends. A luscious layer of cream cheese frosting makes this cake delicious.

You can use a standard 9x13x2 inch pan, but I decided to use a 12-inch round cake pan instead. I made the carrot decorations with orange and green candy melts. The carrots were piped with a round #1 tip and the carrot tops with a #233 tip.
Recipe type: Dessert | Oil Cake
Serves: 12 to 15 servings
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: one 9x13x2 inch oblong pan or one 12 inch round cake pan Pan Prep: Greased, Parchment Lined, Floured Oven Temp: 350° Storage: Cover and Refrigerate

Help: Cake Hints and Tips
Ingredients
Small amount of vegetable shortening and flour for preparing pans
Cake Batter:
  • 1 cup raisins
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon ground nutmeg
  • 4 large eggs
  • 2 cups granulated sugar
  • 1 cup vegetable oil
  • 3 cups grated raw carrots, firmly packed
  • ¾ cups walnuts or pecans, coarsely chopped (optional)
Cream Cheese Frosting:
  • 8 ounces cream cheese, room temperature
  • 6 tablespoons unsalted butter, room temperature
  • 1 teaspoon pure vanilla extract
  • 2½ cups confectioner’s (powdered) sugar
Carrot Decorations:
  • Small handful of orange candy melts
  • Small handful of green candy melts
Instructions
  1. Preheat oven to 350 degrees F. Prepare one 9x13x2 inch oblong cake pan or one 12-inch round cake pan; lightly grease the pan with shortening and dust with flour. Tip: to make baked cake easier to remove from pan, lightly grease the pan, line with parchment paper, and then lightly grease the top of the parchment paper and dust with flour.
Cake Batter:
  1. Plump the raisins by steaming in a colander in a double boiler; steam the raisins about 1 minute or until softened. Thoroughly drain, or spread the raisins on paper toweling to dry. Set aside. Tip: Create a double boiler by filling a saucepan with 2 inches of water and bringing it to a simmer. Place the fruit in a steamer or plastic or wire mesh colander on top of the simmering water, the upper pan should not touch the water.
  2. In a medium mixing bowl, add flour, baking soda, salt, cinnamon, cloves, and nutmeg; sift or whisk together to mix. Set aside.
  3. In a large bowl of an electric mixer, add eggs; beat on medium-high speed for 2 minutes or until they are a light-yellow color and thickened. With the mixer still on medium-high speed, slowly add the sugar to the eggs, either one tablespoon at a time, or in a very slow steady stream, taking 3 to 4 minutes to add all of the sugar, and beating until the eggs and sugar are fully incorporated, and the mixture looks light in color and thickened. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
  4. Reduce mixer speed to medium, slowly pour the oil into the batter in a slow steady stream, and then beat for 1 minute longer.
  5. Reduce mixer speed to medium-low, and blend in the flour mixture all at once, mixing just until incorporated.
  6. Remove the bowl from the mixer. Using a balloon type whisk or large rubber spatula, fold in the drained raisins, carrots, and nuts
  7. Bake: Spoon the batter into the prepared pan and smooth the surface with the back of a large spoon. Bake 40 to 45 minutes or until a long toothpick, wooden skewer, or cake tester inserted in the center of the cake comes out clean. Place baking pan on wire cooling rack to cool for 10 to 15 minutes. Remove cake from pans and place directly on wire racks to finish cooling. Or, leave the cake in the baking pan to finish cooling, frost, and cut into squares to serve directly from the pan.
Cream Cheese Frosting:
  1. In a medium bowl, combine cream cheese, butter, and vanilla; use an electric hand mixer or wooden spoon and beat together until mixture is smooth. Add powdered sugar; beat until frosting is smooth and creamy. Use an offset spatula to spread frosting between layers and over top and sides of cake. Tip: I prefer to use a mixer for the frosting. After the sugar is completely mixed in continue beating on high speed for about 2 minutes for the frosting to get extra light and fluffy.
  2. Cover frosted cake and refrigerate until ready to serve. Refrigerate Leftovers.

    Carrot Sheet Cake
Decorations:
  1. Melt each color of the candy melt separately in the top of a double boiler or briefly in the microwave until melted. Spoon into a piping bag and pipe small carrots. Or, spoon into a small plastic bag and snip off a very small piece of the corner and pipe the carrots.
  2. The candy melts set fast, as soon as they are set you can place on top of the frosted cake and serve.

 

Lemon-Lime Angel Food Cake

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Lemon-Lime Angel Food Cake
For Angel Food Cake lovers, this will be a lemon treat. This cake has a subtle hint of lemon flavor provided by lemon oil. Lemon oil gives a pure lemon flavor like freshly squeezed lemon juice and lemon zest. I used Boyajian Lemon Oil which is normally found in specialty food stores and online.

This cake is made even more luscious with a topping of lemon glaze, actually a double layering of glaze. Since the first glazing partially soaks into the cake, I decided to add a second glaze after the first glaze set. But when I realized I was out of fresh lemons to make the second glaze I used fresh limes instead for the second glaze, and the result was absolutely fantastic. The lemon-lime glaze is like a hidden surprise and is now the only way I will make this fabulous cake.

Leftover egg yolks can be used to make a double batch of lemon curd or lemon mousse. This cake is delicious to eat on its own, or serve with a spoonful of lemon mousse and sweetened whipped cream or ice cream.
Recipe type: Dessert | Sponge Cake
Serves: 12 to 14 servings
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: one 10-inch Angel Food Cake Pan Pan Prep: Un-greased Oven Temp: 350° Storage: Cover and Room Temperature or cool place

Help: Cake Hints
Ingredients
Cake Batter:
  • 1 cup sifted cake flour
  • ¾ cup confectioners’ (powdered) sugar
  • 14 large egg whites
  • 1½ teaspoons cream of tartar
  • ¼ teaspoon salt
  • ¾ cup granulated sugar
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon pure lemon oil
Lemon Glaze:
  • 1 cup confectioners’ (powdered) sugar
  • Pinch of salt
  • 2 teaspoons finely grated lemon zest
  • 2 tablespoons freshly squeezed lemon juice
Lime Glaze:
  • 1 cup confectioners’ (powdered) sugar
  • Pinch of salt
  • 2 tablespoons freshly squeezed lime juice
Instructions
Place oven rack in the lowest position. Preheat oven to 350 degrees F. The cake will be baked in one un-greased, 10-inch Angel Food cake pan, preferably with a removable bottom.
Cake Batter:
  1. Pre-sift 1 heaping cup of cake flour into a medium sized mixing bowl or onto a piece of wax or parchment paper. Then measure 1 level cup of the cake flour back into the sifter along with the ¾ cup of confectioners’ sugar. Sift the cake flour and sugar together, then put the sifted mixture back into the sifter. Set aside.
  2. In a large bowl of an electric mixer, beat the egg whites on medium speed until frothy. Add the cream of tartar and salt, increase speed to medium high. When the whites form soft peaks, slowly add the ¾ cup granulated sugar one tablespoon at a time or in a low steady stream. Continue beating just until stiff peaks are forming. Add the vanilla extract and lemon oil and beat until well combined and the egg whites are a stiff glossy meringue, but still soft looking.
  3. Remove the bowl from the mixer. Sift the flour and confectioners’ sugar mixture over the egg white meringue, ¼ at a time, and gently fold each addition of flour into the egg whites with a large balloon type whisk or rubber spatula. The dry ingredients do not need to be fully incorporated until the last addition of flour; do not over mix and do not stir as this will deflate the batter. Tip: the batter will deflate somewhat while folding in the dry ingredients, but the goal is to keep the egg whites as airy as possible.
  4. Gently spoon the batter into the un-greased Angel Food cake pan. Gently cut through the batter with a knife or rubber spatula to remove any air bubbles. Smooth the surface with the rubber spatula or small offset spatula.
  5. Bake: Bake 38 to 40 minutes or until the top is golden brown and springs back when lightly touched. Remove from oven and immediately invert pan. Let the cake cool completely in the pan, upside down. Tip: If your angel food cake pan doesn’t have legs, invert it over the neck of a long-necked bottle, such as a wine or soda bottle.
  6. To remove cake from a pan with a removable bottom, run a thin bladed kitchen knife around the side of the pan to loosen the cake, and then run the knife around the center tube. Holding the center tube, lift the cake and remove it from the outer rim. Run the knife under the cake to loosen it from the pan bottom. Invert the cake and remove the tube section. Transfer to a cake platter bottom side up.
Lemon Glaze:
  1. Stir the confectioners’ sugar and salt together in a medium-sized bowl. Grate the lemon zest over the top and stir gently to coat the zest so that it doesn’t clump up. Add the lemon juice and stir until completely combined and there are no lumps in the sugar. Let stand for 5 to 10 minutes before using to let the mixture thicken a bit.
  2. Pour the glaze evenly over the top of the cooled cake. Use a small offset spatula to spread the glaze, letting a bit drip down the sides of the cake. Let stand about 10 minutes to partially set the glaze.
Lime Glaze:
  1. Stir the confectioners’ sugar and salt together in a medium-sized bowl. Add the lime juice and stir until completely combined and there are no lumps in the sugar. Let stand for 5 to 10 minutes before using to let the mixture thicken a bit.
  2. Pour the glaze evenly over the top of the lemon glaze. Use a small offset spatula to spread the glaze, letting a bit drip down the sides of the cake. Let stand about 10 minutes or until the glaze is set.
  3. To serve:[/b] slice with a serrated knife using a sawing motion or use an angel food cake cutter.

  4. Adapted From: Longbotham, Lori, Luscious Lemon Desserts, Chronicle Books, California, 2001

 

Blueberry Banana Cake

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Blueberry Banana Cake
A banana flavored cake with a generous helping of blueberries makes a flavorful combination. A classic cream cheese frosting makes the perfect pairing of flavors. I made this into a 6-layer 8 inch cake for my Granddaughter’s birthday.
Recipe type: Dessert | Butter Layer Cake
Serves: 10-12 Servings
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Three 8" Round Layers Pan Prep: Greased and floured Oven Temp: 350° Storage: Cover and refrigerate

Help: Cake Hints and Tips
Ingredients
Small amount of vegetable shortening and flour for preparing pans
Cake Batter:
  • 3 cups sifted cake flour
  • 1 tablespoon baking powder
  • Scant ½ teaspoon salt (not quite ½ teaspoon)
  • ¾ cup buttermilk
  • 1½ teaspoons pure vanilla extract
  • 1½ cup fresh blueberries
  • ¾ cup (1½ sticks) unsalted butter, room temperature
  • 1½ cups granulated sugar
  • 3 large eggs
  • 1¼ cups mashed banana (about 2½ large ripe bananas) Tip: Use overripe bananas to give your cake a stronger banana flavor.
  • 1 tablespoon cake flour
Cream Cheese Frosting:
  • 2 (8 ounce) packages cream cheese, room temperature
  • ¾ cup (1½ sticks) unsalted butter, room temperature
  • 2 teaspoons pure vanilla extract
  • 6 cups sifted confectioners’ (powdered) sugar
Garnish (optional:)
  • About 1 cup fresh blueberries
Instructions
Preheat oven to 350 degrees F. Prepare three 8-inch round layer cake pans. lightly grease the pans with shortening and dust with flour. Tip: to make baked cake easier to remove from pan, lightly grease the pan, line the bottom with parchment paper, and then lightly grease the top of the parchment paper and dust with flour.
Cake Batter:
  1. In a medium mixing bowl, combine 3 cups cake flour, baking powder, and salt; sift or whisk together to mix. Set aside.
  2. In a small mixing bowl, stir the buttermilk and vanilla together. Set aside.
  3. Rinse the blueberries in water, drain to remove most of the moisture. Set aside.
  4. In a large bowl of an electric mixer, cream the butter and sugar until light and fluffy. Tip: To cream, start by placing the butter in the bowl, with an electric mixer on medium speed begin by beating the butter about 1 minute until it is smooth and light in color. With the mixer still on medium speed, slowly add the granulated sugar and to the butter, either one tablespoon at a time, or in a very slow steady stream, taking from 4 to 8 minutes to add all of the sugar, and beating until the butter and sugar are fully incorporated and the mixture is a light, or pale-yellow color, with a fluffy texture. While adding the sugar, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
  5. Add eggs one at a time, beating until thoroughly mixed.
  6. Add mashed bananas, continue beating until mixed.
  7. With the mixer on low speed, add about one third of the flour mixture, mix just until the flour is almost completely blended. Scrape the bowl down, and add about one half of the buttermilk mixture, blending just until mixed. Scrape the bowl down again and continue alternating with the flour mixture and buttermilk mixture, ending with the last portion of the flour, and stirring just until blended.
  8. Toss rinsed and drained blueberries with 1 tablespoon flour. Tip: tossing in flour will help prevent the blueberries from sinking to the bottom of the pan.
  9. Remove the bowl from the mixer. Using a balloon type whisk or large rubber spatula, gently fold in the floured blueberries into the cake batter, being careful not to break the blueberries.
  10. Bake: Spoon the batter into the prepared pans and smooth the surface with the back of a large spoon or small offset spatula. Bake 30 minutes 30 to 35 minutes or until a long toothpick, wooden skewer, or cake tester inserted in the center of the cake comes out clean. Tip: 32 minutes bake time was just right in my oven.
  11. Remove pans from oven and place on a wire cooling rack to cool for 10 to 15 minutes then remove cake from the pans and place the cake on the wire cooling rack to finish cooling.
Cream Cheese Frosting:
  1. In a medium bowl, combine cream cheese, butter, and vanilla; use an electric hand mixer or wooden spoon and beat together until mixture is smooth. Slowly add powdered sugar; beat until frosting is smooth and creamy.
Assembly and Garnish:
  1. Place one of the layers on a cake plate. Using an offset spatula spread about ¾ cup of the frosting on top. Repeat with the second layer. Place the last cake layer on top. Cover the sides and top of the cake with the remaining frosting. Spread the Buttercream as smooth as possible over the top and sides. Top with blueberries if desired.
Optional Assembly with Rustic Swirl:
  1. Using a long-serrated kitchen knife, split each cake into 2 horizontal layers.
  2. Place one of the bottom halves of the layers on a cake plate. Using an offset spatula spread about ½ cup frosting over the layer. Repeat with the next four layers, pressing down a bit on the cake before adding the frosting to make sure everything is level. Place the last cake layer on top, upside down so the flat bottom of the cake is facing up to make a nice flat top.
  3. Crumb coat the cake by covering the sides and top of the cake with a thin layer of the frosting. Refrigerate the cake until the crumb coat is firm, about 30 minutes. Tip: the crumb coat is a thin layer. Don’t worry if the cake shows through in places, it will be covered again with the final layer of frosting.
  4. When the crumb coat is set, cover the sides and top of the cake with the remaining frosting and smooth as much as possible.
  5. Rustic Swirl: Start with the smoothly frosted cake sitting on top of a turntable. Use an offset spatula to create a rustic swirl on the sides and top of cake; gently press the edge of the offset spatula into the frosting at bottom of cake while spinning the turntable until the swirl reaches the top. To finish the top of the cake set the spatula at the edge of the cake and spin the turntable until the swirl reaches the middle. Tip: if you’re not happy with the result, you can easily smooth the frosting and start over again.
  6. Refrigerate cake until ready to serve. Refrigerate leftovers.

  7. Blueberry Banana Cake

Recipe Adapted From livforcake.com/

 

Honey Whiskey Cake

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Honey Whiskey Cake
A simple Bundt cake sweetened and flavored with honey and whiskey in the cake batter, and soaked in a rich butter, honey, and whiskey glaze after the cake is baked.
Recipe type: Dessert | Bundt Cake
Serves: 10 to 12 servings
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 9-inch Bundt pan Pan Prep: Greased and Floured Oven Temp: 350° Storage: Cover and Room Temperature

Help: Cake Hints and Tips
Ingredients
Small amount of vegetable shortening and flour for preparing pan
Cake Batter:
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup vegetable oil
  • ¼ cup honey (preferably clover honey)
  • 1 cup milk, room temperature (preferably whole milk) Tip: heat the milk briefly in a microwave to room temperature.
  • ¼ cup whiskey
  • 3 large eggs
  • ½ cup granulated sugar
  • ¼ cup brown sugar
Glaze:
  • 6 tablespoons unsalted butter
  • ½ cup honey
  • ¼ cup whiskey
  • ⅛ teaspoon salt
Topping:
  • About 1 tablespoon confectioners’ (powdered) sugar
Instructions
Preheat oven to 350 degrees F. Prepare one 9 inch Bundt pan; grease the pan with shortening and dust with flour.
Cake Batter:
  1. In a medium mixing bowl, combine flour, baking powder, baking soda, and salt; sift or whisk together to mix. Set aside.
  2. In a small bowl or measuring cup, combine vegetable oil and honey; stir together to mix. Set aside. Tip: Don’t worry if the honey sinks to the bottom of the bowl.
  3. In a small bowl or measuring cup, combine milk and whiskey; stir together to mix. Set aside.
  4. In a large bowl of an electric mixer, add eggs and beat on medium-high speed for 3 minutes until the eggs become slightly thickened. With the mixer still on medium-high speed, add the granulated sugar one tablespoon at a time, then add the brown sugar in 2 or 3 additions, beating 2 to 4 minutes until the sugar is fully incorporated. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
  5. Reduce mixer speed to medium-low; slowly pour the oil and honey mixture into the batter in a slow steady stream down the inside edge of the bowl, and then beat for 1 minute longer at medium speed.
  6. With the mixer on low speed, add about one third of the flour mixture, mix just until the flour is almost completely blended. Scrape the bowl down, and add about one half of the milk and whiskey mixture, blending just until mixed. Scrape the bowl down again and continue alternating with the flour mixture and milk and whiskey mixture, ending with the last portion of the flour, and stirring just until blended. The batter will be fairly thin.
  7. Bake: Pour the batter into the prepared pan. Bake 45 to 50 minutes or until a long toothpick, wooden skewer or cake tester inserted in the center comes out clean. Place pan on a wire cooling rack to cool slightly while preparing glaze.
Glaze:
  1. Prepare glaze when the cake is removed from the oven.
  2. In a small heavy-bottomed pan, combine butter, honey, whiskey, and salt. Heat over low heat, stirring with a rubber spatula or wooden spoon until the butter is melted. Increase the heat to medium and bring to a boil while stirring, then reduce heat to bring down to a simmer; simmer for 3 minutes. You should have about 1 cup of glaze.
  3. Use a long toothpick or skewer to poke several small holes in the cake while still in the pan. Slowly pour half of the hot glaze over the warm cake, allowing the glaze to soak into the cake.
  4. Let cake cool, then remove cake from the pan and place on a serving plate. Use a pastry brush to brush the remaining glaze over the top of the cake, letting glaze soak in before adding more. This may take about 5 minutes to complete. Tip: if glaze has set too much before using, microwave for a few seconds to re-liquefy.
  5. Topping: Before serving, use a fine-mesh sieve to dust the top of the cake with confectioner’s sugar.

Adapted From: Joy of Kosher, Fall 2016

 

Strawberry Butterfly Cupcakes

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Strawberry Butterfly Cupcakes
These fanciful Butterfly cupcakes seem like a burst of sunshine. Simple yet delicious, the cupcakes are made with a butter cake recipe, filled with a teaspoonful of strawberry preserves and topped with Classic French Buttercream along with a fresh strawberry half. The butterfly wings are easily made by cutting a cone shaped piece from the baked and chilled cakes then placed on top of the frosting to form the wings.
Recipe type: Dessert | Butter Cakes | Cupcakes
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Two Standard 12-Cup Muffin Pans Pan Prep: Paper Liners Oven Temp: 350° Yield: 12 to 13 Cupcakes Storage: Cover and Refrigerate

Help: Cake Hints and Tips, Buttercream Tips

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Batter:
  • 1½ cups cake flour, sifted
  • 1½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup milk, room temperature (preferably whole milk)
  • 1 teaspoon pure vanilla extract
  • ½ cup (1 stick) unsalted butter, room temperature
  • 1 cup granulated sugar
  • 2 large eggs
Classic French Buttercream:
  • 2 large eggs
  • 2 large egg yolks
  • 1 cup granulated sugar
  • ½ cup water
  • 1¾ cup (3½ sticks) unsalted butter, room temperature
  • 1 teaspoon pure vanilla extract
Topping:
  • About ¼ cup strawberry preserves
  • 6 or 7 fresh strawberries
  • 1 to 2 teaspoons confectioners’ (powdered) sugar
Instructions
Preheat oven to 350 degrees F. Prepare two standard 12-cup muffin pans; line with paper cupcake liners.
Batter:
  1. In a medium mixing bowl, combine flour, baking powder, and salt; sift or whisk together to mix. Set aside.
  2. In a small mixing bowl, stir the milk and vanilla together. Set aside.
  3. In a large bowl of an electric mixer, cream the butter and sugar until light and fluffy. Tip: To cream, start by placing the butter in the bowl, with an electric mixer on medium speed begin by beating the butter about 1 minute until it is smooth and light in color. With the mixer still on medium speed, slowly add the sugar to the butter, either one tablespoon at a time, or in a very slow steady stream, taking from 4 to 8 minutes to add all of the sugar, and beating until the butter and sugar are fully incorporated and the mixture is a light, or pale yellow color, with a fluffy texture. While adding the sugar, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
  4. Add eggs one at a time, beating until thoroughly mixed. Tip: For each egg, crack the egg into a small bowl and whisk with a fork to thoroughly break up the egg before adding to the creamed mixture. Start with the mixer on low speed so the liquid from the egg doesn’t splatter, once the egg is partially mixed increase the speed to medium. Each egg should be fully incorporated into the mixture before adding the next egg, taking about one minute to blend in each egg.
  5. With the mixer on low speed, add about one third of the flour mixture, mix just until the flour is almost completely blended. Scrape the bowl down, and add about one half of the milk mixture, blending just until mixed. Scrape the bowl down again and continue alternating with the flour mixture and milk mixture, ending with the last portion of the flour, and stirring just until blended.
  6. Spoon the batter into the cupcake liners. Fill ⅔ full, using about ¼ cup of batter per cup. Tip: Avoid over-filling the liners which may cause the batter to run-over the sides when baking. It is better to bake any remaining batter separately after the first pan of cupcakes has finished baking.
  7. Bake: Bake, rotating pan halfway through, 18 to 20 minutes, or until the cakes are just firm and spring back when gently pressed, and a toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Cool slightly in cupcake pan, and turn out of pan when cool enough to handle. Repeat process with any remaining batter. Cool cupcakes completely on a wire cooling rack before frosting and decorating.
  8. When cupcakes are cooled, cover and refrigerate for at least 30 minutes before cutting out the wings to reduce crumbs.
Classic French Buttercream:
  1. In a large bowl of an electric stand mixer fitted with the whisk attachment combine eggs and egg yolks. Whisk on medium high speed for 5 to 8 minutes until the eggs become thick and lemon colored and drop in ribbons when the beater is lifted. Tip: continue beating the eggs until the sugar syrup is cooked.
  2. Meanwhile, in a medium size heavy saucepan, preferably non-stick, combine sugar and water. Heat over medium heat, stirring constantly with a rubber spatula or wooden spoon, until the sugar is completely dissolved. Stir gently to avoid splashing the mixture onto the sides of the pan.
  3. When the syrup looks clear increase the heat to medium high and bring to a boil, without stirring, until the syrup reaches a temperature of 238 degrees F, a soft-ball stage, using a candy or instant read thermometer to gauge the temperature. While the syrup is cooking, wash away any sugar crystals that form on the sides of the pan by wiping upwards with a damp pastry brush so the sugar crystals don’t fall back into the syrup. Immediately remove pan from the heat. Optional: As soon as the syrup reaches 238 degrees F. immediately remove from the heat and pour the syrup into a glass measuring cup to stop the cooking. Be careful, the sugar is extremely hot and will burn your skin if you touch it.
  4. Quickly, as soon at the sugar syrup is done cooking, stop the mixer, pour a small amount of syrup into the beaten egg yolks, immediately turn the mixer on to high speed and beat for 5 to 10 seconds still using the whisk attachment. Turn the mixer off again, pour a little larger amount of syrup in the eggs, and immediately turn the mixer on to high speed for 5 to 10 seconds. Continue with the remaining syrup. Tip: You want to work quickly as the sugar starts to harden and thicken pretty quickly. Don’t allow any syrup to pour onto the whisk as it will spin the syrup around the sides of the bowl.
  5. Once all the sugar has been added to the eggs, continue beating the mixture at high speed, about 5 minutes longer, or until the mixture is cool. Tip: Touch the mixture and make sure it has cooled to room temperature. Also the outside of the bowl should feel cool to the touch.
  6. Stop the mixer, remove the whisk and attach the paddle. With the mixer on medium speed add the butter, about 2 tablespoons at a time and mixing 20 to 30 seconds after each addition. While adding the butter, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. The Buttercream may look curdled after the butter is added, but it will become smooth as you continue to beat it. Add the vanilla and continue beating until the Buttercream is thick and smooth, about another 2 to 3 minutes.
  7. Buttercream should be used immediately, or refrigerate until ready to use. Use a pastry bag and large star decorating tip to pipe the frosting.
Decorate and Topping:
  1. Using a small sharp kitchen knife, hold the knife at a 45 degree angle, and cut out a cone-shaped piece from the top of each chilled cupcake, cutting about ¼ inch from the outside edge. Cut the cone in half down the middle to make the butterfly wings.
  2. Place about 1 teaspoon of strawberry preserves into the hole made from the cone-shaped cutout. Pipe a large rosette of Buttercream over the jam, filling in the hole and piping the rosette at least one inch above the cupcake.
  3. Arrange the 2 cut halves on top of the frosting rosette to form the wings, and place a strawberry half between the wings. Use a fine-mesh sieve to dust the top of the strawberry and wings with confectioner’s sugar.
  4. Cover and refrigerate until ready to serve.
Decoration Inspired by: Graham, Jennifer, The Crabapple Bakery Cupcake Cookbook, Penguin Books, 2007

Coconut Cupcakes

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Coconut Cupcakes
For coconut lovers everywhere, these wonderful cakes have lots of coconut flavor in every bite. With ground sweetened coconut and coconut milk in the cake, frosting spiked with coconut extract, and finished with a sprinkling of sweetened coconut.
Recipe type: Dessert | Cupcakes | Butter Cakes
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Two Standard 12-Cup Muffin Pans Pan Prep: Paper Liners Oven Temp: 350° Yield: 22 Cupcakes Storage: Covered, Room Temperature or Refrigerate

Help: Cake Hints and Tips, Buttercream Tips

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Batter:
  • 2 cups all-purpose flour
  • 2½ teaspoons baking powder
  • ½ teaspoon salt
  • ⅔ cup shredded or flaked sweetened coconut
  • 1 cup coconut milk, unsweetened
  • 2 teaspoons pure vanilla extract
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1¾ cups granulated sugar
  • 2 large eggs
  • 2 large egg whites
Swiss Meringue Buttercream:
  • 4 large egg whites
  • 1 cup granulated sugar
  • 1/16 teaspoon salt
  • 1½ cups (3 sticks) unsalted butter, room temperature
  • 1½ teaspoons coconut extract
Topping:
  • 1 to 1½ cups shredded or flaked sweetened coconut
Instructions
Preheat oven to 350 degrees F. Prepare two standard 12-cup muffin pans; line with paper cupcake liners.
Batter:
  1. In a medium mixing bowl, combine flour, baking powder, and salt; sift or whisk together to mix. In a food processor or small grinder, pulse the coconut until finely ground; whisk into the flour mixture. Set aside.
  2. In a small mixing bowl, stir the coconut milk and vanilla extract together. Set aside.
  3. In a large bowl of an electric mixer, cream the butter and sugar until light and fluffy. Tip: To cream, start by placing the butter in the bowl, with an electric mixer on medium speed begin by beating the butter about 1 minute until it is smooth and light in color. With the mixer still on medium speed, slowly add the sugar to the butter, either one tablespoon at a time, or in a very slow steady stream, taking from 4 to 8 minutes to add all of the sugar, and beating until the butter and sugar are fully incorporated and the mixture is a light, or pale yellow color, with a fluffy texture. While adding the sugar, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
  4. Add eggs one at a time, then add the egg whites, beating until thoroughly mixed. Tip: For each egg, crack the egg into a small bowl and whisk with a fork to thoroughly break up the egg before adding to the creamed mixture. Start with the mixer on low speed so the liquid from the egg doesn’t splatter, once the egg is partially mixed increase the speed to medium. Each egg should be fully incorporated into the mixture before adding the next egg, taking about one minute to blend in each egg.
  5. With the mixer on low speed, add about one third of the flour mixture, mix just until the flour is almost completely blended. Scrape the bowl down, and add about one half of the coconut milk mixture, blending just until mixed. Scrape the bowl down again and continue alternating with the flour mixture and coconut milk mixture, ending with the last portion of the flour, and stirring just until blended.
  6. Spoon the batter into the cupcake liners. Fill about ⅔ full, using about ¼ cup of batter per cup. Tip: Avoid over-filling the liners which may cause the batter to run-over the sides when baking. It is better to bake any remaining batter separately after the first pan of cupcakes has finished baking.
  7. Bake: Bake, rotating pan halfway through, 18 to 20 minutes, or until the cakes are just firm and spring back when gently pressed, and a toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Cool slightly in cupcake pan, and turn out of pan when cool enough to handle. Repeat process with any remaining batter. Cool cupcakes completely on a wire cooling rack before frosting.
Swiss Meringue Buttercream:
  1. In a large bowl of an electric stand mixer combine egg whites, sugar, and salt; place the bowl over a pan of simmering water. Using a wire whisk, whisk constantly by hand until the mixture is hot, about 3 to 5 minutes. Tip: the mixture should reach about 130 degrees using a candy or instant read thermometer to gauge the temperature, or feel completely smooth when rubbed between your fingertips. Remove from heat.
  2. Attach the bowl to the stand mixer fitted with the whisk attachment. Whisk on medium high speed for 5 to 7 minutes or until the mixture forms a thick fluffy meringue and is cool. Tip: Touch the meringue and make sure it has cooled to room temperature. Also the outside of the bowl should feel cool to the touch.
  3. Stop the mixer, remove the whisk and attach the paddle. With the mixer on medium speed add the butter, about 1 tablespoon at a time and mixing 20 to 30 seconds after each addition. While adding the butter, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. Add the coconut extract and continue beating until the Buttercream is thick and smooth, about another 2 to 3 minutes.
  4. Use a small offset spatula to frost the top of each cupcake, or use a pastry bag and ribbon decorating tip to pipe the frosting.
Topping:
  1. Sprinkle each frosted cupcake with coconut.

Carrot Cupcakes

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Carrot Cupcakes
These carrot cupcakes are lightly spiced with cinnamon along with raisins for an extra touch of sweetness. Carrot cake normally has nuts which I chose to leave out, but feel free to add some chopped walnuts or pecans if you want. Instead of traditional cream cheese frosting, I chose mascarpone cheese frosting for these cakes. Mascarpone cheese when whipped with cream makes a heavenly frosting, not too heavy and not too sweet, more like a richly flavored whipped cream with a hint of the mild cheese flavor. The quirky marzipan carrots are easy to make and a whimsical way to let everyone know you are serving carrot cupcakes.
Recipe type: Dessert | Oil Cakes | Cupcakes
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Two Standard 12-Cup Muffin Pans Pan Prep: Paper Liners Oven Temp: 350° Yield: 28 Cupcakes Storage: Cover and Refrigerate

Help: Cake Hints and Tips, Marzipan

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Batter:
  • 1 cup raisins
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 4 large eggs
  • 2 teaspoons pure vanilla extract
  • 2 cups granulated sugar
  • 1 cup vegetable oil
  • 3 cups grated raw carrots
Marzipan Carrots:
  • See recipe for Marzipan
  • Orange Food Coloring
  • Green Food Coloring
Mascarpone Cheese Frosting:
  • 16 ounces mascarpone cheese
  • 1 teaspoon pure vanilla extract
  • ¾ cup confectioner’s (powdered) sugar
  • 1½ cups whipping (heavy) cream
Topping (Optional):
  • 1 to 2 tablespoons gold sugar sprinkles
Instructions
Preheat oven to 350 degrees F. Prepare two standard 12-cup muffin pans; line with paper cupcake liners.
Batter:
  1. Plump the raisins by steaming in a colander in a double boiler; steam the raisins about 1 minute or until softened. Thoroughly drain, or spread the raisins on paper toweling to dry. Tip: Create a double boiler by filling a saucepan with 2 inches of water and bringing it to a simmer. Place the fruit in a steamer or plastic or wire mesh colander on top of the simmering water, the upper pan should not touch the water.
  2. In a medium mixing bowl, add flour, baking powder, baking soda, salt, and cinnamon; sift or whisk together to mix. Set aside.
  3. In a large bowl of an electric mixer, add eggs and vanilla; beat on medium-high speed for 2 minutes or until the eggs are a light yellow color and thickened. With the mixer still on medium-high speed, slowly add the sugar to the eggs, either one tablespoon at a time, or in a very slow steady stream, taking 3 to 4 minutes to add all of the sugar, and beating until the eggs and sugar are fully incorporated, and the mixture looks light in color and thickened. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
  4. Reduce mixer speed to medium, slowly pour the oil into the batter in a slow steady stream, and then beat for 1 minute longer.
  5. Reduce mixer speed to medium-low, and blend in the flour mixture all at once, mixing just until incorporated.
  6. Remove the bowl from the mixer. Using a large rubber spatula, fold in the drained raisins and carrots.
  7. Spoon the batter into the cupcake liners. Fill ⅔ full, using about ¼ cup of batter per cup. Tip: Avoid over-filling the liners which may cause the batter to run-over the sides when baking. It is better to bake any remaining batter separately after the first pan of cupcakes has finished baking.
  8. Bake: Bake, rotating pan halfway through, 25 minutes, or until the cakes are just firm and spring back when gently pressed, and a toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Cool slightly in cupcake pan, and turn out of pan when cool enough to handle. Repeat process with any remaining batter. Cool cupcakes completely on a wire cooling rack before frosting and decorating.
Marzipan Carrots:
  1. See recipe for Marzipan.
  2. Use about ⅓ of the marzipan recipe to make the carrots, depending on the size and number of carrots you want to make. Reserve the remainder of the marzipan for another use.
  3. Separate a small portion of the marzipan to use for the leaves. Tint the larger portion a carrot orange color and tint the smaller portion green for the carrot tops.
  4. Form small amounts of the orange marzipan into balls, and then roll the balls between your palms, elongating them into a tube shape and tapering one end to make a carrot shape. Use the long edge of a toothpick to press horizontal indentations all along the length of the carrot to create shallow creases. Form small bits of green marzipan for the tops and press onto the top of the carrot. Flatten the top and use a small sharp knife to separate into strips.
  5. Cover carrots with plastic wrap or place in a sealed container to keep them from drying out until ready to use.
Mascarpone Cheese Frosting:
  1. In a large bowl, combine mascarpone cheese, vanilla, confectioners’ sugar, and whipping cream; use an electric mixer and beat together until mixture is smooth and stiff peaks form, about 2 to 4 minutes. Do not overbeat.
  2. Use a pastry bag and decorating tip to pipe the frosting. Place a marzipan carrot on top of the frosting.
Topping (Optional):
  1. Sprinkle with gold sugar sprinkles.
  2. Refrigerate frosted cupcakes until ready to serve. Refrigerate leftovers.

Easter Cupcakes

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Easter Cupcakes
Blue tinted American Buttercream provides a fun contrast to the green tinted coconut grass topping these classic vanilla cupcakes. Nestle a few colorful Easter candies in the grass for an easy to make Easter treat.
Recipe type: Dessert | Cupcakes | Butter Cakes
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: 12-Cup Muffin Pan Pan Prep: Paper Liners Oven Temp: 350° Yield: 12 Cupcakes Storage: Covered, Room Temperature

Help: Cake Hints and Tips

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Batter:
  • 1½ cups all-purpose flour
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup milk (preferably whole milk)
  • 1 teaspoon pure vanilla extract
  • ½ cup unsalted butter, room temperature
  • 1 cup granulated sugar
  • 2 large eggs
American Buttercream:
  • ½ cup unsalted butter, room temperature
  • 2 cups confectioner’s (powdered) sugar
  • 1 teaspoon pure vanilla extract
  • 2 to 3 tablespoons whole milk or half and half cream
  • Blue Food coloring
Coconut Grass:
  • 1 cup shredded or flaked sweetened coconut
  • Green and yellow food coloring
Topping:
  • Small colored Easter Candies, such as jelly beans, M&Ms, or malted eggs
Instructions
Preheat oven to 350 degrees F. Prepare one standard 12-cup muffin pan; line with paper cupcake liners.
Batter:
  1. In a medium mixing bowl, combine flour, baking powder, and salt; sift or whisk together to mix. Set aside.
  2. In a small mixing bowl, stir the milk and vanilla together. Set aside.
  3. In a large bowl of an electric mixer, cream the butter and sugar until light and fluffy. Tip: To cream, start by placing the butter in the bowl, with an electric mixer on medium speed begin by beating the butter about 1 minute until it is smooth and light in color. With the mixer still on medium speed, slowly add the sugar to the butter, either one tablespoon at a time, or in a very slow steady stream, taking from 4 to 8 minutes to add all of the sugar, and beating until the butter and sugar are fully incorporated and the mixture is a light, or pale yellow color, with a fluffy texture. While adding the sugar, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
  4. Add eggs one at a time, beating until thoroughly mixed. Tip: For each egg, crack the egg into a small bowl and whisk with a fork to thoroughly break up the egg before adding to the creamed mixture. Start with the mixer on low speed so the liquid from the egg doesn’t splatter, once the egg is partially mixed increase the speed to medium. Each egg should be fully incorporated into the mixture before adding the next egg, taking about one minute to blend in each egg.
  5. With the mixer on low speed, add about one third of the flour mixture, mix just until the flour is almost completely blended. Scrape the bowl down, and add about one half of the milk mixture, blending just until mixed. Scrape the bowl down again and continue alternating with the flour mixture and milk mixture, ending with the last portion of the flour, and stirring just until blended.
  6. Spoon the batter into the cupcake liners. Fill about ⅔ full, using about ¼ cup of batter per cup. Tip: Avoid over-filling the liners which may cause the batter to run-over the sides when baking. It is better to bake any remaining batter separately after the first pan of cupcakes has finished baking.
  7. Bake: Bake, rotating pan halfway through, 18 to 20 minutes, or until the cakes are just firm and spring back when gently pressed, and a toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Cool slightly in cupcake pan, and turn out of pan when cool enough to handle. Repeat process with any remaining batter. Cool cupcakes completely on a wire cooling rack before frosting.
American Buttercream:
  1. In a medium bowl and using an electric hand mixer or wooden spoon beat the butter until fluffy. Add vanilla and 2 tablespoons milk or half and half cream; beat until frosting is smooth and creamy. Add additional milk if necessary to make a good spreading consistency. Tint the frosting with blue food coloring.
Coconut Grass:
  1. Place coconut in a plastic ziplock bag
  2. If using liquid food coloring, add just 1 or 2 drops of each color. Use a little more green than yellow to make a pretty grass color. If using paste color, dip the end of a toothpick in the paste to get just a very small amount of color on the end of the toothpick. Swirl the toothpick around in the coconut. Tip: Use very small amounts of food coloring to start and to produce pastel colors. The more color you use the darker and more vibrant the coconut becomes. Food coloring is so concentrated that usually just a drop is enough to achieve the desired color.
  3. Close the bag, removing as much air as possible. Shake and knead the bag to evenly disperse the color. Tip: It may take a few minutes to make sure all of the color is evenly distributed. If you see little clumps of concentrated color left, continue kneading the bag to disperse the color.
  4. Assembly and Topping: Use a small offset spatula to frost the top of each cupcake. Press a small amount of coconut grass on top of the frosting. Nestle the small colored Easter candies on top of the grass.

Lemon Meringue Cupcakes

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Lemon Meringue Cupcakes
3 layers of yellow sunshine in each luscious bite, with a bright burst of sweet-tart lemon curd sandwiched between a fresh lemon cake and Italian meringue. Add a sprinkle of confectioners’ sugar on top of the meringue before browning for a little extra crunch.
Recipe type: Dessert | Cupcakes | Butter Cakes
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Two Standard 12-Cup Muffin Pans Pan Prep: Paper Liners Oven Temp: 350° Yield: 24 to 26 Cupcakes Storage: Loosely Cover and Refrigerate

Help: Cake Hints and Tips, Making Meringue, Lemon Curd

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Lemon Curd:
Batter:
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 cup sour cream
  • 2 tablespoons freshly squeezed lemon juice
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 2 tablespoons freshly grated lemon zest (about 2 lemons)
  • 2 cups granulated sugar
  • 4 large eggs
Italian Meringue:
  • ½ cup granulated sugar
  • 2 tablespoons water
  • 4 large egg whites
  • ½ teaspoon cream of tartar
Topping:
  • 2 tablespoons confectioners' (powdered) sugar
Instructions
Lemon Curd:
  1. See recipe for Lemon Curd. Prepare lemon curd in advance, allowing two or more hours to refrigerate before using.
Preheat oven to 350 degrees F. Prepare two standard 12-cup muffin pans; line with paper cupcake liners.
Batter:
  1. In a medium mixing bowl, combine flour, baking powder, and salt; sift or whisk together to mix. Set aside.
  2. In a small mixing bowl, stir the sour cream and lemon juice together. Set aside.
  3. In a large bowl of an electric mixer, cream the butter, lemon zest, and sugar until light and fluffy. Tip: To cream, start by placing the butter and lemon zest in the bowl, with an electric mixer on medium speed begin by beating the butter and lemon zest about 1 minute until it is smooth and light in color. With the mixer still on medium speed, slowly add the sugar to the butter, either one tablespoon at a time, or in a very slow steady stream, taking from 4 to 8 minutes to add all of the sugar, and beating until the butter and sugar are fully incorporated and the mixture is a light, or pale yellow color, with a fluffy texture. While adding the sugar, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
  4. Add eggs one at a time, beating until thoroughly mixed. Tip: For each egg, crack the egg into a small bowl and whisk with a fork to thoroughly break up the egg before adding to the creamed mixture. Start with the mixer on low speed so the liquid from the egg doesn’t splatter, once the egg is partially mixed increase the speed to medium. Each egg should be fully incorporated into the mixture before adding the next egg, taking about one minute to blend in each egg.
  5. With the mixer on low speed, add about one third of the flour mixture, mix just until the flour is almost completely blended. Scrape the bowl down, and add about one half of the sour cream mixture, blending just until mixed. Scrape the bowl down again and continue alternating with the flour mixture and sour cream mixture, ending with the last portion of the flour, and stirring just until blended.
  6. Spoon the batter into the cupcake liners. Fill ⅔ full, using about ¼ cup of batter per cup. Tip: Avoid over-filling the liners which may cause the batter to run-over the sides when baking. It is better to bake any remaining batter separately after the first pan of cupcakes has finished baking.
  7. Bake: Bake, rotating pan halfway through, 20 to 22 minutes, or until the cakes are just firm and spring back when gently pressed, and a toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Cool slightly in cupcake pan, and turn out of pan when cool enough to handle. Repeat process with any remaining batter. Cool cupcakes completely on a wire cooling rack before frosting and decorating.
Italian Meringue:
  1. In a small heavy saucepan, stir together the sugar and water. Heat, stirring constantly, until the sugar dissolves and the syrup is bubbling. Turn down the heat to the lowest setting on a gas stove or remove from the heat on an electric stove to stop the cooking while egg whites are prepared.
  2. In a large mixing bowl, beat the egg whites with an electric mixer until foamy. Add the cream of tartar and beat until stiff peaks form. Set aside.
  3. Raise the heat to medium-high with the sugar mixture, and continue to cook the sugar mixture without stirring until it reaches a temperature of 236 degrees, a soft ball stage, using a candy or instant read thermometer to gauge the temperature. Remove from the heat. Immediately start pouring the hot sugar mixture, in a thin steady stream, into the beaten egg whites, while beating with an electric mixer at high speed. Be careful, the sugar is extremely hot and will burn your skin if you touch it. Continue beating until cool, about 2 minutes.
Assembly and Topping:
  1. Spread 1 tablespoon lemon curd on the top of each cupcake.
  2. Spoon the Italian Meringue on top of the lemon curd. Swirl the meringue with the back of the spoon to form attractive swirls and peaks.
  3. Change the oven temperature to broil. Place cupcakes on a baking sheet and place in the oven to brown the meringue under the broiler for 20 to 60 seconds or until the peaks in the meringue are golden brown, watching carefully to prevent the meringue from burning. Remove from oven and place baking sheet on a wire cooling rack to cool. Or, Lightly toast the meringue with a kitchen torch. Hold a small kitchen torch 3 to 4 inches from the meringue and wave it back and forth until the meringue is lightly browned all over.
  4. These cupcakes are best served immediately. Cover leftovers loosely with a foil tent and Refrigerate. Do not cover with plastic wrap as condensation will form under the plastic and soften the meringue.

Lemon Drop Cupcakes

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Lemon Drop Cupcakes
Somewhere between a lemon drop cocktail, a lemon drop candy, and a lemon cupcake. Using Italian limoncello liqueur in place of lemon juice gives these cupcakes just a mild lemon taste. Add another dash of limoncello to the frosting, a sprinkle of crushed lemon drop candies, and a glazed lemon slice for a fun cupcake. Mascarpone frosting, with its rich whipped cream taste, is a perfect accompaniment to lemon cupcakes. Limoncello is a sweet, yellow lemon liqueur from Italy.
Recipe type: Dessert | Cupcakes | Butter Cakes
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Two Standard 12-Cup Muffin Pan Pan Prep: Paper Liners Oven Temp: 350° Yield: 30 Cupcakes Storage: Covered, Room Temperature

Help: Cake Hints and Tips

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Batter:
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup milk (preferably whole milk)
  • ¼ cup limoncello liqueur
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 2 tablespoons freshly grated lemon zest (about 2 lemons)
  • 2 cups granulated sugar
  • 4 large eggs
Glazed Lemon Slices:
  • 3 to 5 small lemons
  • About 1 cup granulated sugar
Mascarpone Limoncello Frosting:
  • 16 ounces mascarpone cheese
  • ¾ cup confectioners’ (powdered) sugar
  • 1½ cups whipping (heavy) cream
  • 1 tablespoon freshly grated lemon zest (about 1 lemon)
  • ¼ cup limoncello liqueur
Garnish:
  • About 10 to 20 lemon drop candies, finely crushed
Instructions
Preheat oven to 350 degrees F. Prepare two standard 12-cup muffin pans; line with paper cupcake liners.
Batter:
  1. In a medium mixing bowl, combine flour, baking powder, baking soda, and salt; sift or whisk together to mix. Set aside.
  2. In a small mixing bowl, stir the milk and limoncello liqueur together. Set aside.
  3. In a large bowl of an electric mixer, cream the butter, lemon zest, and sugar until light and fluffy. Tip: To cream, start by placing the butter and lemon zest in the bowl, with an electric mixer on medium speed begin by beating the butter and orange zest about 1 minute until it is smooth and light in color. With the mixer still on medium speed, slowly add the sugar to the butter, either one tablespoon at a time, or in a very slow steady stream, taking from 4 to 8 minutes to add all of the sugar, and beating until the butter and sugar are fully incorporated and the mixture is a light, or pale yellow color, with a fluffy texture. While adding the sugar, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
  4. Add eggs one at a time, beating until thoroughly mixed. Tip: For each egg, crack the egg into a small bowl and whisk with a fork to thoroughly break up the egg before adding to the creamed mixture. Start with the mixer on low speed so the liquid from the egg doesn’t splatter, once the egg is partially mixed increase the speed to medium. Each egg should be fully incorporated into the mixture before adding the next egg, taking about one minute to blend in each egg.
  5. With the mixer on low speed, add about one third of the flour mixture, mix just until the flour is almost completely blended. Scrape the bowl down, and add about one half of the milk mixture, blending just until mixed. Scrape the bowl down again and continue alternating with the flour mixture and milk mixture, ending with the last portion of the flour, and stirring just until blended.
  6. Spoon the batter into the cupcake liners. Fill ⅔ full, using about ¼ cup of batter per cup. Tip: Avoid over-filling the liners which may cause the batter to run-over the sides when baking. It is better to bake any remaining batter separately after the first pan of cupcakes has finished baking.
  7. Bake: Bake, rotating pan halfway through, 18 to 20 minutes, or until the cakes are just firm and spring back when gently pressed, and a toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Cool slightly in cupcake pan, and turn out of pan when cool enough to handle. Repeat process with any remaining batter. Cool cupcakes completely on a wire cooling rack before frosting.
Glazed Lemon Slices:
  1. Slice each lemon into ¼ inch slices and remove any seeds. Roll each slice in granulated sugar until well coated.
  2. Place a single layer of lemon slices in a large skillet and cook over low heat on the stovetop for 10 to 15 minutes or until the lemons have a translucent look and appear glazed, turning the lemons occasionally. Do not let the sugar burn or the lemons will turn brown. Remove from heat and transfer lemons to a baking sheet lined with a non-stick baking mat or parchment paper and let cool thoroughly. Tip: Glazed lemon slices can be made the day before and refrigerated until ready to use.
  3. Just before placing lemons on the completed cupcakes, re-roll the cooled lemon slices in granulated sugar or turbinado sugar.
Mascarpone Limoncello Frosting:
  1. In a large mixing bowl, combine mascarpone cheese, confectioners’ sugar, whipping cream, and lemon zest; use an electric mixer and beat together until mixture is smooth. Add limoncello liqueur and continue to beat 2 to 4 minutes or until frosting is thick and fluffy. Mascarpone frosting should be used immediately, or refrigerate until needed.
  2. Use a small offset spatula to frost the top of each cupcake, or use a pastry bag and decorating tip to pipe the frosting.
Garnish:
  1. Refrigerate frosted cupcakes until ready to serve. Just before serving sprinkle a little of the crushed lemon drop candies over the frosting and place a glazed lemon slice in the frosting. Refrigerate leftovers.
Adapted From: Better Homes and Gardens Cupcakes, 2012

Sparkling Cupcakes

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Sparkling Cupcakes
With a little sanding sugar and edible glitters, these cupcakes absolutely sparkle for either Valentine's Day or Easter. This cupcake is a Devil's Food cake, covered with poured fondant icings tinted with dark pink and violet food coloring and then dusted with sanding sugar and edible glitter in matching colors. You can easily change the cake flavor and the colors to match any occasion or holiday.

Making poured fondant is easy, but it is a two-step process. The first step is making the fondant, which should be made and cured at least one day in advance. The second step, which can be completed just prior to covering the cupcakes, is warming and thinning the cured fondant with sugar syrup to make it pourable. The sugar syrup for the poured fondant can also be made in advance.
Recipe type: Dessert | Cupcakes | Chocolate Butter Cakes
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Two Standard 12-Cup Muffin Pans Pan Prep: Paper Liners Oven Temp: 350° Yield: 30 Cupcakes Storage: Covered, Room Temperature

Help: Cake Hints and Tips, Chocolate Types, Fondant, Poured Fondant

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Poured Fondant:
Batter:
  • ¾ cup Dutch-processed cocoa powder
  • ¾ cup hot water
  • ½ cup cold water
  • 1 tablespoon pure vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1½ cups (3 sticks) unsalted butter, room temperature
  • 1 cup granulated sugar
  • 1 cup firmly packed light brown sugar
  • 4 large eggs
Topping:
  • Red or pink and purple Sanding Sugars
  • Red and purple Edible glitters
Instructions
Preheat oven to 350 degrees F. Prepare two standard 12-cup muffin pans; line with paper cupcake liners. I used silver foil liners for these cupcakes.
Batter:
  1. In a small mixing bowl, combine the cocoa powder and hot water. Stir until smooth, and then blend in the cold water. Add vanilla; stir until thoroughly blended and smooth. Set aside.
  2. In a medium bowl, combine flour, baking powder, baking soda, and salt; sift or whisk together to mix. Set aside.
  3. In a large bowl of an electric mixer, cream the butter, granulated sugar, and brown sugar until light and fluffy. Tip: To cream, start by placing the butter in the bowl, with an electric mixer on medium speed begin by beating the butter about 1 minute until it is smooth and light in color. With the mixer still on medium speed, slowly add the granulated sugar to the butter, either one tablespoon at a time, or in a very slow steady stream, taking from 4 to 5 minutes to add all of the sugar, then add the brown sugar, taking an additional 3 to 4 minutes, beating until the butter and sugar are fully incorporated and the mixture is a light, or pale yellow color, with a fluffy texture. While adding the sugars, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
  4. Add eggs one at a time, beating until thoroughly mixed. Tip: For each egg, crack the egg into a small bowl and whisk with a fork to thoroughly break up the egg before adding to the creamed mixture. Start with the mixer on low speed so the liquid from the egg doesn’t splatter, once the egg is partially mixed increase the speed to medium. Each egg should be fully incorporated into the mixture before adding the next egg, taking about one minute to blend in each egg.
  5. With the mixer on low speed, add about one third of the flour mixture, mix just until the flour is almost completely blended. Scrape the bowl down, and add about one half of the cocoa mixture, blending just until mixed. Scrape the bowl down again and continue alternating with the flour mixture and cocoa mixture, ending with the last portion of the flour, and stirring just until blended.
  6. Spoon the batter into the cupcake liners. Fill ⅔ full, using about ¼ cup of batter per cup. Tip: Avoid over-filling the liners which may cause the batter to run-over the sides when baking. It is better to bake any remaining batter separately after the first pan of cupcakes has finished baking.
  7. Bake: Bake, rotating pan halfway through, 18 to 20 minutes, or until the cakes are just firm and spring back when gently pressed, and a toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Cool slightly in cupcake pan, and turn out of pan when cool enough to handle. Repeat process with any remaining batter. Cool cupcakes completely on a wire cooling rack before frosting.
Poured Fondant:
  1. Dip cooled cupcakes into prepared poured fondant. The easiest way to cover cupcakes is to dip them in the fondant. Hold the cupcake upside down and dip the top of the cupcake into the bowl of fondant up to the paper liner. Lift the cupcake up and continue to hold upside down for 3 to 5 seconds to allow some of the excess fondant to drip off, swipe a spatula about one inch under the cake to cut the drip off, then turn the cupcake upright and allow the drip to settle on top of the cake.
  2. Gently re-stir the fondant in the bowl before each cupcake is dipped as the fondant quickly forms a crust as it sits.
Topping:
  1. As soon as each cupcake has been dipped in the poured fondant, sprinkle with a little sanding sugar and edible glitters. The fondant icing sets quickly so complete each cupcake before doing the next.

 

Tropical Carrot Cake

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Tropical Carrot Cake
Pineapple and coconut add extra flavor and moistness to this tropical version of traditional carrot cake. For variation, try stirring a little coconut or pineapple into the cream cheese frosting to enhance the tropical flair.
Recipe type: Dessert | Oil Cake
Serves: 10 to 12
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Two 9 inch round layers or one 13x9x2 inch oblong Pan Prep: Greased and Floured Oven Temp: 350o Storage: Cover and Refrigerate

Help: Cake Hints and Tips, Toasting Nuts and Seeds

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, accurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Batter:
  • 1 cup raisins
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • ½ teaspoon ground allspice
  • 4 large eggs
  • 2 cups granulated sugar
  • 2 teaspoons pure vanilla extract
  • 1¼ cups vegetable oil
  • 2 cups grated raw carrots
  • 1 8-ounce can crushed pineapple, drained
  • 1 cup shredded or flaked sweetened coconut
  • 1 cup toasted walnuts or pecans, coarsely chopped (optional)
Cream Cheese Frosting:
  • 8 ounces cream cheese, room temperature
  • 6 tablespoons unsalted butter, room temperature
  • 1 teaspoon pure vanilla extract
  • 2½ cups confectioner’s (powdered) sugar
Instructions
Preheat oven to 350 degrees F. Prepare two 9-inch round layer cake pans or one 9x13x2 inch oblong pan; lightly grease the pans with shortening and dust with flour. Tip: to make baked cake easier to remove from pan, lightly grease the pan, line the bottom with parchment paper, and then lightly grease the top of the parchment paper and dust the pan with flour.
Batter:
  1. Plump the raisins by steaming in a colander in a double boiler; steam the raisins about 1 minute or until softened. Thoroughly drain, or spread the raisins on paper toweling to dry. Tip: Create a double boiler by filling a saucepan with 2 inches of water and bringing it to a simmer. Place the fruit in a steamer or plastic or wire mesh colander on top of the simmering water, the upper pan should not touch the water.
  2. In a medium mixing bowl, add flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice; sift or whisk together to mix. Set aside.
  3. In a large bowl of an electric mixer, add eggs; beat on medium-high speed for 2 minutes. With the mixer still on medium-high speed, slowly add the sugar to the eggs, either one tablespoon at a time, or in a very slow steady stream, taking 3 to 4 minutes to add all of the sugar, and beating until the eggs and sugar are fully incorporated, and the mixture looks light in color and thickened. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. Add the vanilla and then beat for 1 minute longer.
  4. Reduce mixer speed to medium, slowly pour the oil into the batter in a slow steady stream, and then beat for 1 minute longer.
  5. Reduce mixer speed to medium-low, and blend in the flour mixture all at once, mixing just until incorporated.
  6. Remove the bowl from the mixer. Using a balloon type whisk or large rubber spatula, fold in the drained raisins, carrots, drained pineapple, coconut, and nuts.
  7. Bake: Spoon the batter into the prepared pans and smooth the surface with the back of a large spoon. Bake 45 to 50 minutes or until a long toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Place baking pans on wire cooling rack to cool for 10 to 15 minutes. If using round cake pans, remove cake from pans and place directly on wire racks to finish cooling. If using 13x9 inch pan you can leave the cake in the baking pan to finish cooling and cut into squares to serve.
Cream Cheese Frosting:
  1. In a medium bowl, combine cream cheese, butter, and vanilla; use an electric hand mixer or wooden spoon and beat together until mixture is smooth. Add powdered sugar; beat until frosting is smooth and creamy. Use an offset spatula to spread frosting between layers and over top and sides of cake.
  2. Cover frosted cake and refrigerate until ready to serve. Refrigerate Leftovers.

Whiskey Date Walnut Cake

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Whiskey Date Walnut Cake
A lovely and delicious marzipan covered cake, full of walnuts, dates, spices, and flavored with whiskey. This is a perfect cake to serve at Easter, but when served with a cup of tea or coffee this dessert will entice your guests anytime of year. After baking the top of the cake is covered with sweet marzipan and then decorated with gold dragees and walnut halves “painted” with gold luster dust, making a stunning presentation that is really very easy to do.
Recipe type: Dessert | Cake | Marzipan
Serves: 8 to 10
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One8x8x2 inch square Pan Prep: Greased, Floured, Parchment Oven Temp: 325° Storage: Cover and Refrigerate

Help: Cake Hints and Tips, Toasting Nuts and Seeds, Marzipan

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Batter:
  • 1½ cups toasted walnuts, coarsely chopped
  • 1 cup pitted dates, coarsely chopped
  • 1 cup plus 1 tablespoon all-purpose flour, divided
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground nutmeg
  • ½ teaspoon ground cinnamon
  • ½ cup (1 stick) unsalted butter, room temperature
  • 1 cup granulated sugar
  • 3 large eggs
  • ⅓ cup whiskey or bourbon
Topping:
  • About 1¼ pounds marzipan. See recipe for Marzipan
  • Confectioners’ (powdered) sugar for rolling
  • 2 tablespoons apricot jam
Decoration:
  • 4 walnut halves
  • Clear alcohol such as vodka or gin or kirshwasser
  • Gold Luster Dust
  • Small artist paintbrush
  • Gold dragees
Instructions
Preheat oven to 325 degrees F. Prepare one 8x8x2 inch square pan; lightly grease the pan with shortening, line the bottom with parchment paper, and then lightly grease the top of the parchment paper and dust the pan with flour.
Batter:
  1. In a medium mixing bowl, combine chopped walnuts and chopped dates. Sprinkle 1 tablespoon flour over the fruit and nuts; mix well. Set aside. Tip: Since the dates get very sticky when chopping, sprinkle with the 1 tablespoon of flour before chopping to help cut down on the stickiness.
  2. In a small mixing bowl, combine 1 cup flour, baking powder, salt, nutmeg, and cinnamon; sift or whisk together to mix. Set aside.
  3. In a large bowl of an electric mixer, cream the butter and sugar until light and fluffy. Tip: To cream, start by placing the butter in the bowl, with an electric mixer on medium speed begin by beating the butter about 1 minute until it is smooth and light in color. With the mixer still on medium speed, slowly add the sugar to the butter, either one tablespoon at a time, or in a very slow steady stream, taking from 4 to 8 minutes to add all of the sugar, and beating until the butter and sugar are fully incorporated and the mixture is a light, or pale yellow color, with a fluffy texture. While adding the sugar, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
  4. Add eggs one at a time, beating until thoroughly mixed. Tip: For each egg, crack the egg into a small bowl and whisk with a fork to thoroughly break up the egg before adding to the creamed mixture. Start with the mixer on low speed so the liquid from the egg doesn’t splatter, once the egg is partially mixed increase the speed to medium. Each egg should be fully incorporated into the mixture before adding the next egg, taking about one minute to blend in each egg.
  5. With the mixer on low speed, add about one third of the flour mixture, mix just until the flour is almost completely blended. Scrape the bowl down, and add about one half of the bourbon, blending just until mixed. Scrape the bowl down again and continue alternating with the flour mixture and bourbon, ending with the last portion of the flour, and stirring just until blended.
  6. Remove the bowl from the mixer. Using a large rubber spatula, gently fold the date and walnut mixture into the batter.
  7. Bake: Spoon the batter into the prepared pan and smooth the surface with the back of a large spoon. Bake 70 minutes or until a long toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Remove from oven and place pan on a wire cooling rack to cool for 10 to 15 minutes then remove cake from the pan and place the cake on the wire cooling rack to finish cooling.
Topping:
  1. See recipe for Marzipan.
  2. Place cake upside down on a cake plate. Tip: You can leave the cake right-side up, however the top normally has a bumpy texture. Turning the cake upside down provides a smooth surface for the marzipan.
  3. Heat apricot jam in a small saucepan over low heat or in the microwave for 30 to 45 seconds. Using a pastry brush, brush the top of the cake with the jam. The apricot forms a sticky surface for the marzipan to adhere to.
  4. Sprinkle a marble board or pastry mat with a small amount of powdered sugar. Roll the marzipan ½ inch thick. Use a sharp kitchen knife to trim the marzipan to the exact size as the top of the cake, using the cake pan as a guide.
  5. Use the back of a long kitchen knife to press shallow indentations in the marzipan to form lines. Make the first line from corner to corner, and then make parallel lines about 1½ inch apart. Repeat in the other direction to form a criss-cross pattern. Gently lift the marzipan and place on top of the cake.
Decoration:
  1. In a small dish stir a small amount of clear alcohol and gold luster dust Whiskey-Date-Walnut-Caketogether; use this mixture to paint the top of the walnut halves using the small artist paintbrush. Set aside a few minutes to let dry.
  2. Lightly press a walnut half in the marzipan at each corner. Lightly press a gold dragee in the marzipan where the lines meet in the criss-cross pattern.
  3. Refrigerate cake until ready to serve. Refrigerate leftovers.
Cake Decoration Inspired by: Cairns, Fiona, Bake & Decorate, Quadrille Publishing Limited, London, 2010

 

Simnel Cake

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Simnel Cake
A plethora of flavors abound in this traditional Easter cake. The cake, brimming with raisins, currants, spices, and overtones of orange liqueur, is layered with apricot glaze and delicious marzipan. Traditional Simnel cake is topped with 11 marzipan balls, meant to represent the eleven favored apostles, excluding Judas. My version of Simnel includes Flour Buttercream and a few colorful Jordan Almonds. If you prefer to keep to a traditional Simnel, simply layer the cake layers with the marzipan and top with the marzipan balls.
Recipe type: Dessert | Butter Cake | Marzipan
Serves: 8 to 10
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Two 9" Round Layers Oven Temp: 350o Storage: Cover, cool place or refrigerate

Help: Cake Hints and Tips, Blanching Almonds

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Batter:
  • 2 cups currants
  • 1 cup raisins
  • 2 tablespoons orange liqueur
  • 2⅓ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ⅛ teaspoon ground allspice
  • ⅛ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves
  • ⅓ cup blanched almonds, finely ground
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 2 tablespoons freshly grated orange zest (about 1 orange)
  • 1 tablespoon freshly grated lemon zest (about 1 lemon)
  • 1 cup granulated sugar
  • 6 large eggs
Marzipan:
Apricot Glaze:
  • ¼ cup granulated sugar
  • 1 tablespoon freshly squeezed lemon juice
  • ⅓ cup apricot jam
Flour Buttercream:
  • 4 tablespoons all-purpose flour
  • 1⅓ cups milk (preferably whole milk)
  • 1⅓ cups unsalted butter, room temperature
  • 1⅓ cups granulated sugar
  • 2 teaspoons pure vanilla extract
Decoration:
  • Jordan Almonds
Instructions
Preheat oven to 350 degrees F. Prepare two 9 inch round layer cake pans; lightly grease the pans with shortening and dust with flour. Tip: to make baked cake easier to remove from pan, lightly grease the pan, line the bottom with parchment paper, and then lightly grease the top of the parchment paper and dust the pan with flour.
Batter:
  1. In a medium mixing bowl, combine currants, raisins, and orange liqueur; stir to thoroughly mix the fruit and liqueur. Set aside.
  2. In a medium mixing bowl, combine flour, baking powder, salt, cinnamon, allspice, nutmeg, cloves, and ground almonds; sift or whisk together to mix. Set aside.
  3. In a large bowl of an electric mixer, cream the butter, orange zest, lemon zest, and sugar until light and fluffy. Tip: To cream, start by placing the butter, orange zest, and lemon zest in the bowl, with an electric mixer on medium speed begin by beating the butter and zests about 1 minute until it is smooth and light in color. With the mixer still on medium speed, slowly add the sugar to the butter, either one tablespoon at a time, or in a very slow steady stream, taking from 4 to 8 minutes to add all of the sugar, and beating until the butter and sugar are fully incorporated and the mixture is a light, or pale yellow color, with a fluffy texture. While adding the sugar, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
  4. Add eggs one at a time, beating until thoroughly mixed. The batter may be curdled but this will be corrected when the flour is added.
  5. With the mixer on low speed, gradually add about half of the flour mixture, mix just until blended, and then add the remaining half, mix just until blended.
  6. Remove the bowl from the mixer. Using a large rubber spatula, gently fold the raisin and currant mixture into the batter.
  7. Bake: Spoon the batter into the prepared pans and smooth the surface with the back of a large spoon. Bake 30 to 40 minutes or until a long toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Remove from oven and place pans on a wire cooling rack to cool for 10 to 15 minutes then remove cake from the pans and place the cake on the wire cooling rack to finish cooling.
Marzipan:
  1. Prepare Marzipan. Divide the marzipan into thirds. On a pastry board sprinkled with a small amount of confectioners’ sugar (to keep from sticking) roll two of the portions into 8 inch circles.
  2. Use remaining marzipan to form 11 balls about 1 inch in diameter. Change the oven temperature to broil. Place marzipan balls on a baking sheet and place in the oven to brown under the broiler for 30 to 60 seconds or until the marzipan is golden brown, watching carefully to prevent the marzipan from burning. Remove from oven and place baking sheet on a wire cooling rack to cool. Or, Lightly toast the marzipan balls with a kitchen torch. Hold a small kitchen torch 3 to 4 inches from the marzipan and wave it back and forth until the marzipan is lightly browned all over. Tightly wrap and refrigerate any remaining marzipan for another project.
Apricot Glaze:
  1. In a small saucepan over medium heat, combine sugar, lemon juice, and apricot jam. Heat until the sugar dissolves, stirring constantly with a rubber spatula or wooden spoon, Increase the heat to medium high and bring the mixture to a full rolling boil. Remove from heat and set aside to cool slightly.
Flour Buttercream:
  1. In a medium heavy saucepan, add the flour, and using a wire whisk, slowly whisk in the milk, whisking until the sauce is smooth and free of lumps. Place the pan over medium heat and cook, whisking constantly, until the sauce comes to a boil and thickens, 5 to 10 minutes. Boil and whisk for 1 minute. Remove from the heat, and set aside to cool to room temperature, or a tepid temperature. While cooling, whisk frequently to keep the sauce smooth. Tip: If the sauce is too warm when added to the creamed butter mixture it will melt the butter. If the sauce is too cold it will not blend smoothly.
  2. Meanwhile, prepare the butter and sugar when the sauce is almost cooled to the right temperature, in a large bowl of an electric mixer, cream the butter and sugar until light and fluffy.
  3. Gradually add the cooled sauce, adding 2 to 3 tablespoons at a time, beating about 20 seconds between each addition. Add the vanilla and continue to beat for another 1 to 2 minutes to thoroughly blend and the frosting in somewhat fluffy. The frosting should be used immediately, or refrigerate until needed.
Assembly:
  1. Place one cake layer on a cake plate. Using a pastry brush, brush about ½ of the still warm apricot glaze over the cake. Place one of the marzipan circles on top of the apricot glaze. Place the second cake layer on top, brush with remaining glaze, and cover with the second marzipan circle.
  2. Frost sized and top of cake with Vanilla Buttercream Frosting. Arrange the marzipan balls around the top edge of the cake, and decorate with Jordan almonds.

Muchas Leches Cake with Sugared Almonds

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Muchas Leches Cake with Sugared Almonds
This is such a fabulous cake on all levels that appeals to all the senses. I share almost everything I bake and test for this website with family and friends. The first thing my husband Jim said when he sampled this cake was “don’t give any of this away!” and I knew immediately this was a winner. Similar to a traditional Tres Leches Cake made with sponge cake soaked with 3 different milks – hence the name tres leches “three milks”, this version is made with 5 milks to make a sweet milky syrup that is reminiscent of Caribbean flavors.

Sight: Visually, this cake is stunning with four layers of golden sponge cake sandwiched with mounds of whipped cream. The covering of sugared almonds makes it extra pretty, and if you serve the cake with fresh fruit it becomes even more beautiful.
Smell: You will love the almond and cinnamon smells wafting out of your oven as the cake bakes, and the smell of fresh whipping cream is heavenly.
Touch: When biting into a piece of this cake you will feel the lushness of the soft whipped cream in your mouth, the texture of the ground almonds and the creamy moistness of the cake from the soaking liquids, and then comes the delightful surprise of the crunchy sugared almonds.
Hearing: Be prepared for many exclamations of ooohs, aaahs, and yums from everyone.
Taste: The best part about this cake is the incredible taste. The sponge cake itself is light with the flavor of fresh ground almonds and just the barest hint of cinnamon. The soaking liquid is to die for; it is incredibly scrumptious with the mixing of 5 different milks and creams and the undertone of coconut flavor from the coconut cream is lovely. The thick layers of sweetened whipped cream make this whole dessert ridiculously good and the sugared almonds is a treat all alone and just may become your new best baking ingredient.

Now that hopefully you are ready to bake this wonderful dessert yourself, let me give a few tips and suggestions. This recipe is from The Pasty Queen by Rebecca Rather, who provides other stunning recipes along with this one. The original recipe states the sugared almonds take 8 to 10 minutes to bake. But because of the ratio of egg whites to almonds, they will actually take 40 to 50 minutes. I would recommend making the sugared almonds and the Dulce de Leche one, or a few days beforehand to have these items ready. Yes, there are fourteen (14) eggs used for the cake batter plus 4 additional egg whites for the sugared almonds; this is not an error. Beating 14 egg whites also requires an extra large mixing bowl (I use a large ceramic potato chip bowl for large projects like this.) If you don’t have an extra large bowl you could beat just one half of the egg whites at a time. This makes a fairly large cake, and you will need a serving plate, preferably rectangular, that can accommodate a finished cake of about 8 x 10 inches. Instead of using a 12 by 17 inch pan you could substitute three 9-inch round cake pans if you prefer. I added vanilla extract to the whipped cream as I think this improves upon the flavor. You will have left over Dulce de Leche but don’t despair; use the leftover in coffee or as a topping on ice cream for some indulgent treats. The original recipe makes 4 cups of sugared almonds; I actually only needed about 3 cups to cover the cake, therefore you could cut the recipe down to 3 cups if you desire. However these sugared almonds are so good you will be glad you have leftovers and will be wishing you had more. They are good to just eat by themselves, sprinkled on oatmeal, served with fruit, and on and on and on.
Recipe type: Dessert | Sponge Cake
Serves: 14 to 16
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 12"x15"x1" Jelly Roll Pan Prep: Parchment Paper, Buttered Starting Oven Temp: 350o Storage: Cover and Refrigerate

Help: Cake Hints and Tips, Blanching Almonds

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Batter:
  • 16 ounces (about 4 cups) blanched almonds
  • 1¼ cups plus ½ cup granulated sugar, divided
  • ½ teaspoon ground cinnamon
  • ¼ cup all-purpose flour
  • ½ teaspoon baking powder
  • 14 large eggs, separated
Soaking Syrup:
  • ¼ cup Dulce de Leche (see directions below)
  • ½ cup whipping (heavy) cream
  • ½ cup sweetened cream of coconut such as Coco Lopez, (not coconut milk) stirred well before using,
  • ½ cup sweetened condensed milk
  • ½ cup evaporated milk
  • 1 tablespoon pure vanilla extract
Whipped Cream Filling and Topping:
  • 4 cups whipping (heavy) cream
  • 1½ cups confectioner’s (powdered) sugar
  • 1 tablespoon pure vanilla extract
Sugared Almonds:
  • 4 large egg whites
  • 1 cup granulated sugar
  • 4 cups sliced almonds
Garnish (optional):
  • 1 to 2 tablespoons confectioners (powdered) sugar, for dusting
  • Fresh fruit or berries
Instructions
Preheat oven to 350 degrees F. Prepare one 12x17x1 inch Jelly Roll pan; Line with parchment paper and lightly coat the top of the parchment paper with butter or cooking spray. Tip: Use a large enough piece of parchment paper to allow overhang to make easier to remove after baking. You can substitute three 9 inch round layer cake pans if you prefer.
Batter:
  1. In a food processor, process the blanched almonds, ½ cup sugar, and cinnamon until the almonds are finely ground. Set aside.
  2. In a small size mixing bowl, combine flour and baking powder; sift or whisk together to mix. Set aside.
  3. In a large bowl of an electric mixer, add the egg yolks and beat on low speed about 1 minute or until blended, and then increase the mixer speed to high and beat for 5 to 8 minutes or until the mixture is very thick and drops in ribbons when the beater is lifted. Lower the speed to medium and slowly add the 1¼ cups sugar, continuing to beat another 2 to 3 minutes.
  4. Remove the bowl from the mixer. Using a balloon type whisk or large rubber spatula, gently fold in the ground almond mixture, one-third at a time. Then fold in the flour mixture. Set aside.
  5. In another very large mixing bowl and using clean beaters, beat the egg whites with an electric mixer until stiff peaks form. Gently fold about ¼ of the beaten egg whites into the batter to lighten the batter, and then fold in the remaining egg whites.
  6. Bake: Spoon the batter into the prepared pan and smooth the surface with the back of a large spoon or large offset spatula. Bake for 40 to 45 minutes or until the top of the cake springs back when lightly touched. Remove from oven and let cool for 5 minutes, then invert the cake onto a wire cooling rack that has been greased with a light coating of cooking spray or butter. Carefully peel off the parchment paper. Let cool completely.
Soaking Syrup:
  1. Dulce de Leche: I recommend making the Dulce de Leche one or several days beforehand and refrigerating until ready to use. Remove the paper wrapper from the can of sweetened condensed milk. Clean the top of the can, and use a can opener to make two small punctures on opposite sides of the top of the can. Set the can of milk in a medium size saucepan, puncture side up, and fill the saucepan with water to reach two-thirds up the sides of the can. Cover the pan and bring the water to a boil, then lower the heat until the water is simmering. A bit of milk will probably seep out of the small holes you made in the can. With the pan covered, simmer the milk about 1 hour and the milk pooled on top of the can has turned a deep golden brown. Add extra water to the pan if necessary while the water is simmering to keep the water level the same. When done simmering, carefully remove the can from the hot water and let set for several minutes to cool slightly, or just leave the can in the hot water until cooled before removing. Use a can opener to carefully open the can and use a rubber spatula to spoon the cooked milk into a bowl. The milk should have a pudding like consistency. Let cool completely then cover the bowl and refrigerate until ready to use. Tip: Do not simmer the can without first making the punctures in the top of the can. Otherwise the can may explode because the milk expands as it is heated.
  2. In a medium size bowl, combine cooled Dulce de Leche, whipping cream, cream of coconut, sweetened condensed milk, evaporated milk, and vanilla; stir to thoroughly combine. Set aside or cover and refrigerate until ready to use.
Whipped Cream Filling and Topping:
  1. In a very large mixing bowl, using an electric mixer, beat the whipping cream until soft mounds form; gradually add the sugar and vanilla, continue beating until thick and stiff. Tip: the cream will whip easier if the mixing bowl and beaters are first chilled; place in the refrigerator to chill until ready to whip the cream. Set aside or refrigerate until ready to use.
Assembly:
  1. Using a serrated kitchen knife carefully cut the cooled cake in half length-wise and then cut each half in half width-wise. You will have 4 rectangular pieces each about 6 inches x 8½ inches.
  2. Use a large metal spatula or cake lifter to invert one of the cake pieces onto a serving plate. Tip: Use a large flat serving plate, preferably rectangular, that will accommodate the finished cake of about 8 x 10 inches. Inverting the cake pieces will allow the soaking syrup to soak into the cake more easily as the bottom of the cake doesn’t form as hard a crust.Muchas-Leches-Cake
  3. Carefully pour about one-fourth of the soaking syrup over the cake piece, spreading with a pastry brush to evenly distribute the syrup. Tip: Use a fork or wooden skewer to poke several holes about ¼ inches apart in the top of each cake if necessary to allow the soaking syrup to soak into the cake, but don’t worry if it doesn’t all soak in before spreading the whipping cream as it will eventually soak in. Spread whipped cream over the top of this cake piece, using about one generous cup or about 1¼ cups of the whipped cream.
  4. Repeat with the next two layers, inverting each piece, pouring and spreading about one-fourth of the soaking syrup over each piece and then covering each piece with whipping cream. Place the fourth layer on top and pour the remaining soaking syrup over the top and let soak in. Spread top and sides of cake with remaining whipping cream.
Sugared Almonds:
  1. Tip: I recommend making the sugared almonds one or several days beforehand and putting in a covered container until ready to use.
  2. Preheat oven to 325 degrees F. Line a large baking pan or jelly roll pan with a non-stick baking mat or parchment paper. Set aside.
  3. In a medium size bowl, beat the egg whites with an electric mixer until foamy. Add the sugar and stir to mix with a rubber spatula. Add the almonds and stir until the almonds are completely coated.
  4. Bake: Spread the almonds evenly in the prepared pan and bake, stirring occasionally, 40 to 50 minutes or until the almonds are golden brown. Remove from oven and stir or break them up with your hands. Let cool completely then place in a covered bowl until ready to use. Tip: the almonds will seem very wet at first because the ratio of egg whites to almonds is high. As they bake they will begin to dry out and then turn golden brown.
  5. Gently press the sugared almonds around the sides and top of the cake, covering it completely.
  6. Refrigerate the cake at least one hour to stabilize the whipped cream before serving.
Garnish (optional):
  1. Before serving, use a fine-mesh sieve to dust top of cake with confectioner’s sugar. Serve with fresh fruit or berries. Refrigerate leftovers.
Adapted From: Rather, Rebecca, The Pastry Queen, Ten Speed Press, California, 2004

Lemon Upside-Down Cake

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Lemon Upside-Down Cake
Luscious lemon flavor is infused into this pretty cake with lots of freshly grated lemon zest, along with a buttery brown sugar topping with sliced lemon. I love the look of this cake with lemon slices that look like little wheels. Add a few mint sprigs for extra decoration if desired, and serve with sweetened whipped cream. You’ll need 5 to 6 lemons for this recipe.
Recipe type: Dessert | Upside-Down Cake
Serves: 8 to 10
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 10" Cast Iron Skillet, or One 9" Round, or One 10" Round, or One 10" Springform Oven Temp: 350° Storage: Covered, Room Temperature

Help: Cake Hints and Tips

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Topping:
  • 2 large or 3 small lemons
  • ¼ cup (½ stick) unsalted butter
  • ¾ cup firmly packed light brown sugar
Batter:
  • 1½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup milk (preferably whole milk)
  • ½ teaspoon pure vanilla extract
  • ½ cup (1 stick) unsalted butter, room temperature
  • 3 tablespoons freshly grated lemon zest (about 3 lemons)
  • 1 cup granulated sugar
  • 2 large eggs, separated
  • ¼ teaspoon cream of tartar
Instructions
Preheat oven to 350 degrees F. Use a 10 inch cast iron skillet. You can substitute any heavy 10 inch ovenproof skillet with an ovenproof handle, or a 9 inch or 10 inch round or square cake pan, or a 10 inch springform pan with the outside wrapped in heavy duty foil to prevent leakage.
Topping:
  1. With a sharp knife, slice the lemons thinly, about ⅛ inch thick, and discard any seeds. Place the lemon slices on paper towels to absorb excess moisture.
  2. In the skillet, melt the butter over low heat. When the butter is completely melted, stir in the brown sugar until thoroughly combined. Add the lemon slices; increase the heat to medium high to bring to a boil and cook lemon slices for 2 minutes. Remove the skillet from the heat and arrange the lemon slices, slightly overlapping, to cover the bottom of the skillet. Tip: If you are using a cake pan or springform pan in place of a skillet, then use a medium size heavy saucepan to melt the butter, stir in the brown sugar until thoroughly combined, add the lemon slices, bring to a boil and cook the lemon slices for 2 minutes, then pour the mixture into the cake pan, arranging the lemon slices, slightly overlapping, to cover the bottom of the pan.
Batter:
  1. In a medium mixing bowl, combine flour, baking powder, and salt; sift or whisk together to mix. Set aside.
  2. In a small bowl, stir the milk and vanilla together. Set aside.
  3. In a large bowl of an electric mixer, cream the butter, lemon zest, and sugar until light and fluffy. Tip: To cream, start by placing the butter and lemon zest in the bowl, with an electric mixer on medium speed begin by beating the butter and lemon zest about 1 minute until it is smooth and light in color. With the mixer still on medium speed, slowly add the sugar to the butter, either one tablespoon at a time, or in a very slow steady stream, taking from 4 to 8 minutes to add all of the sugar, and beating until the butter and sugar are fully incorporated and the mixture is a light, or pale yellow color, with a fluffy texture. While adding the sugar, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
  4. Add egg yolks one at a time, beating until thoroughly mixed. Each egg yolk should be fully incorporated into the mixture before adding the next egg yolk, taking about one minute to blend in each egg yolk.
  5. With the mixer on low speed, add about one third of the flour mixture, mix just until the flour is almost completely blended. Scrape the bowl down, and add about one half of the milk mixture, blending just until mixed. Scrape the bowl down again and continue alternating with the flour mixture and milk mixture, ending with the last portion of the flour, and stirring just until blended.
  6. In another medium mixing bowl and using clean beaters, beat the egg whites and cream of tartar until stiff peaks form. Using a balloon type whisk or large rubber spatula, gently fold about ¼ of the beaten egg whites into the batter to lighten the batter, and then fold in the remaining egg whites.
  7. Pour batter over the fruit in the skillet; use the back of a spoon or rubber spatula to spread the batter evenly and smooth out the top.
  8. Bake: Bake 35 to 45 minutes or until a long toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Remove from oven and place skillet on a wire cooling rack to cool for 5 minutes.
  9. Upside-Down: Run a thin kitchen knife around the edge of the skillet to loosen the sides. Invert the skillet onto a serving plate. Leave the skillet in place one or two minutes before lifting to let the syrup drip down onto the cake. Carefully lift the skillet off of the cake. If any fruit has stuck to the skillet, remove and place it back on the cake.
Serving Suggestion:
This cake is best when served still warm, along with a dollop of sweetened whipped cream. Use a sharp knife to cut the cake as the lemons are a little difficult to cut cleanly.

Lemon Sour Cream Cake

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Lemon Sour Cream Cake
A luscious lemon cream cheese frosting covers this lemon cake, made with fresh lemon and sour cream. Enjoy this classic light and fresh cake any time of year.
Recipe type: Dessert | Butter Cake
Serves: 10 to 12
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 9" Bundt or Fluted Tube Pan Prep: Greased and Floured Oven Temp: 350o Storage: Cover and Refrigerate

Help: Cake Hints and Tips

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Batter:
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup sour cream
  • 1 tablespoon freshly squeezed lemon juice
  • 1 cup unsalted butter, room temperature
  • 1 tablespoon grated lemon zest (about 1 lemon)
  • 2 cups granulated sugar
  • 3 large eggs
Lemon Cream Cheese Frosting:
  • 3 ounces cream cheese, room temperature
  • 3 tablespoons unsalted butter, room temperature
  • 1 teaspoon grated lemon zest
  • 1 teaspoon freshly squeezed lemon juice
  • 1½ cups confectioners (powdered) sugar
Instructions
Preheat oven to 350 degrees F. Prepare one 9 inch Bundt pan or fluted tube pan; generously grease the pan with shortening and dust with flour.
Batter:
  1. In a medium mixing bowl, combine flour, baking powder, and salt; sift or whisk together to mix. Set aside.
  2. In a small mixing bowl, stir the sour cream and lemon juice together. Set aside.
  3. In a large bowl of an electric mixer, cream the butter, lemon zest, and sugar until light and fluffy. Tip: To cream, start by placing the butter and lemon zest in the bowl, with an electric mixer on medium speed begin by beating the butter and lemon zest about 1 minute until it is smooth and light in color. With the mixer still on medium speed, slowly add the sugar to the butter, either one tablespoon at a time, or in a very slow steady stream, taking from 4 to 8 minutes to add all of the sugar, and beating until the butter and sugar are fully incorporated and the mixture is a light, or pale yellow color, with a fluffy texture. While adding the sugar, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
  4. Add eggs one at a time, beating until thoroughly mixed. Tip: For each egg, crack the egg into a small bowl and whisk with a fork to thoroughly break up the egg before adding to the creamed mixture. Start with the mixer on low speed so the liquid from the egg doesn’t splatter, once the egg is partially mixed increase the speed to medium. Each egg should be fully incorporated into the mixture before adding the next egg, taking about one minute to blend in each egg.
  5. With the mixer on low speed, add about one third of the flour mixture, mix just until the flour is almost completely blended. Scrape the bowl down, and add about one half of the sour cream mixture, blending just until mixed. Scrape the bowl down again and continue alternating with the flour mixture and sour cream mixture, ending with the last portion of the flour, and stirring just until blended.
  6. Bake: Spoon the batter into the prepared pan and smooth the surface with the back of a large spoon. Bake 60 to 70 minutes or until a long toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Remove from oven and place pan on a wire cooling rack to cool for 15 minutes then remove cake from the pan and place the cake on the wire cooling rack to finish cooling.
Lemon Cream Cheese Frosting:
  1. In a medium bowl, combine cream cheese, butter, lemon zest, and lemon juice; beat together until mixture is smooth. Add powdered sugar; beat until frosting is smooth and creamy. Spread frosting over top of cake.

Lemon Layer Cake

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Lemon Layer Cake
Luscious lemon flavors abound in this lovely cake. The cake is lightly flavored with lemon with the addition of fresh lemon zest and lemon juice. After baking the layers are split in half and each layer is filled with sweet and tart lemon curd. The entire cake is then frosted with an utterly delicious Mascarpone Cheese frosting which is a perfect complement to the lemon curd filling. Be sure and make the lemon curd a few hours, or even a day in advance to allow plenty of time for chilling.
Recipe type: Dessert | Butter Layer Cake
Serves: 6 to 8
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Two 9" Round Layers Oven Temp: 350° Storage: Cover and Refrigerate

Help: Cake Hints and Tips

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Lemon Curd:
  • ½ cup (1 stick) unsalted butter
  • ¾ cup granulated sugar
  • 3 tablespoons freshly grated lemon zest (about 3 lemons)
  • ½ cup freshly squeezed lemon juice (about 3 lemons)
  • ⅛ teaspoon salt
  • 6 large egg yolks
Batter:
  • 1½ cups cake flour, sifted
  • 1½ cups all-purpose flour, sifted
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 cup milk, room temperature (preferably whole milk)
  • 2 tablespoons freshly squeezed lemon juice
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 2 tablespoons freshly grated lemon zest (about 2 lemons)
  • 2 cups granulated sugar
  • 5 large egg whites
  • ¼ teaspoon cream of tartar
Mascarpone Cheese Frosting:
  • 16 ounces mascarpone cheese
  • 1 teaspoon pure vanilla extract
  • ¾ cup confectioners’ (powdered) sugar
  • 1½ cups whipping (heavy) cream
Decoration (optional):
  • Fresh lemon slices
Instructions
Lemon Curd (make in advance):
  1. In a medium heavy saucepan over medium-low heat, combine butter, sugar, lemon zest, lemon juice, salt, and egg yolks.Cook and stir with a rubber spatula or wooden spoon until butter is melted and mixture is thickened, about 7 to 10 minutes. Do not allow mixture to boil or the egg yolks will curdle. Remove pan from heat.
Preheat oven to 350 degrees F. Prepare two 9 inch round layer cake pans; lightly grease the pans with shortening and dust with flour. Tip: to make baked cake easier to remove from pan, lightly grease the pan, line the bottom with parchment paper, and then lightly grease the top of the parchment paper and dust the pan with flour.
Tip: Use cake strips around the pans to help ensure the cake rises evenly. Make a cake strip with a length of aluminum foil long enough to encircle the pan with a little overlap. Fold the strip lengthwise until it is 2 to 3 inches wide. Wrap the strip around the outside of the pan and secure it with a metal paper clip or tape.
Batter:
  1. In a medium mixing bowl, combine cake flour, all purpose flour, baking powder, and salt; sift or whisk together to mix. Set aside.
  2. In a small mixing bowl, stir the milk and lemon juice together. Set aside. Tip: Don’t worry if the milk appears to curdle.
  3. In a large bowl of an electric mixer, cream the butter, lemon zest, and sugar until light and fluffy. Tip: To cream, start by placing the butter and lemon zest in the bowl, with an electric mixer on medium speed begin by beating the butter and lemon zest about 1 minute until it is smooth and light in color. With the mixer still on medium speed, slowly add the sugar to the butter, either one tablespoon at a time, or in a very slow steady stream, taking from 4 to 8 minutes to add all of the sugar, and beating until the butter and sugar are fully incorporated and the mixture is a light, or pale yellow color, with a fluffy texture. While adding the sugar, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
  4. With the mixer on low speed, add about one third of the flour mixture, mix just until the flour is almost completely blended. Scrape the bowl down, and add about one half of the milk mixture, blending just until mixed. Scrape the bowl down again and continue alternating with the flour mixture and milk mixture, ending with the last portion of the flour, and stirring just until blended. Set aside.
  5. In another large mixing bowl and using clean beaters, beat the egg whites with an electric mixer until foamy, add the cream of tartar, and continue beating until stiff peaks form. Using a balloon type whisk or large rubber spatula, gently fold about ¼ of the beaten egg whites into the batter to lighten the batter, and then fold the remaining egg whites in.
  6. Bake: Spoon the batter into the prepared pans and smooth the surface with the back of a large spoon. Bake 30 to 35 minutes or until a long toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Remove from oven and place pans on a wire cooling rack to cool for 10 to 15 minutes then remove cake from the pans and place the cake on the wire cooling rack to finish cooling.
Mascarpone Cheese Frosting:
  1. In a large bowl, combine mascarpone cheese, vanilla, confectioners’ sugar, and whipping cream; use an electric mixer and beat together until mixture is smooth and stiff peaks form, about 2 to 4 minutes. Do not overbeat.
  2. Mascarpone frosting should be used immediately, or refrigerate until needed.
Assembly:
  1. Use a long serrated kitchen knife to split each cake layer into 2 horizontal layers.Lemon-Layer-Cake
  2. Place one of the split cake layers on a serving plate; spread ⅓ of the chilled lemon curd (about ½ cup) over the layer leaving about ½ inch border all around. Repeat with the second and third layers. Place the last cake layer on top.
  3. Use an offset spatula to spread Mascarpone Cheese Frosting over top and sides of cake. If desired, reserve about 1½ cups frosting to decorate top using a pastry bag and pastry tip and use a pastry comb around the side of the cake
Decoration (optional):
  1. Place fresh lemon slices, cut in half, on top of cake.
  2. Cover and refrigerate before serving. Refrigerate leftovers.
  3. Immediately pour the hot mixture through a fine-mesh sieve to strain out the lemon zest pieces and any bits of egg that may have curdled. Pour into an airtight container and refrigerate at least 4 hours or overnight. The curd will continue to thicken as it cools.

Lemon Daffodil Cake

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Lemon Daffodil Cake
A light lemon filling and topping grace this sponge cake to make a perfect springtime dessert. This cake takes extra time to prepare; however, if you love lemon you will find a reason to make this cake any time of year. This recipe uses a total of 10 eggs; all of the eggs whites are used, the yolk of 8 of the eggs are used, and the remaining yolk from 2 of the eggs can be discarded or used in other recipes.
Recipe type: Dessert | Sponge Cake
Serves: 12 to 14
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 10" Angel Food with Removable Bottom Pan Prep: Ungreased Oven Temp: 350° Storage: Cover and Refrigerate

Help: Cake Hints and Tips

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Batter:
  • 10 large egg whites, room temperature
  • 1 teaspoon cream of tartar
  • ½ teaspoon salt
  • 1⅓ cups granulated sugar
  • 1 cup all-purpose flour
  • ½ teaspoon pure vanilla extract
  • 4 large egg yolks
  • ¼ teaspoon pure almond extract
Lemon Filling and Topping:
  • 1 cup whipping (heavy) cream
  • 1 tablespoon unflavored gelatin
  • ¾ cup cold water, divided
  • 1 cup granulated sugar
  • 3 tablespoons cornstarch
  • 4 large egg yolks, beaten
  • ⅓ cup unsalted butter
  • 2 tablespoons grated lemon zest
  • ½ cup freshly squeezed lemon juice
Instructions
Place oven rack in the lowest position. Preheat oven to 350 degrees F. The cake will be baked in one ungreased, 10 inch Angel Food cake pan, preferably with a removable bottom.
Batter:
  1. In a large bowl of an electric mixer, beat the egg whites on medium speed until frothy. Add the cream of tartar and salt and increase speed to medium high. When the whites form soft peaks, slowly add the sugar one tablespoon at a time or in a low steady stream. Continue beating 1 to 2 minutes longer or until the egg whites are a stiff glossy meringue.
  2. Remove the bowl from the mixer. Place the flour in a sifter and sift the flour over the egg white meringue, ¼ at a time, and gently fold each addition of flour into the egg whites with a large balloon type whisk or rubber spatula. The dry ingredients to not need to be fully incorporated after each addition; do not overmix and do not stir as this will deflate the batter.
  3. Divide the batter in half, placing one half into a separate medium bowl. Fold vanilla extract into one portion; set aside.
  4. In a medium mixing bowl, add the egg yolks and almond extract. Beat 3 to 5 minutes on medium-high speed until the egg yolk foam becomes thick and lemon colored and drops in ribbons when the beater is lifted. Gently fold the egg yolk mixture into the unflavored egg white batter.
  5. Alternately spoon the vanilla flavored batter and the almond flavored batter into an ungreased 10 Angel Food cake pan. Gently cut through the batter with a knife or rubber spatula to swirl.
  6. Bake: Bake 50 to 60 minutes or until the top is golden brown and springs back when lightly touched. Remove from oven and immediately invert pan. Let the cake cool completely in the pan, upside down. Tip: If your angel food cake pan doesn’t have legs, invert it over the neck of a long-necked bottle, such as a wine or soda bottle.
  7. To remove cake from a pan with a removable bottom, run a thin bladed kitchen knife around the side of the pan to loosen the cake, and then run the knife around the center tube. Holding the center tube, lift the cake and remove it from the outer rim. Run the knife under the cake to loosen it from the pan bottom. Invert the cake and remove the tube section. Transfer to a cake platter top side up.
Lemon Filling and Topping:
  1. In a medium bowl, using an electric mixer beat the whipping cream until firm peaks form. Do not over-whip until it is grainy, as it will not fold as easily. Set aside in the refrigerator.
  2. In a small bowl, combine unflavored gelatin and ¼ cup cold water. Let stand for one minute to soften gelatin.
  3. In a medium heavy saucepan, combine sugar, cornstarch, and ½ cup cold water; stir until mixture is smooth. Bring to a boil over medium heat; cook and stir 2 minutes longer. Remove from heat.
  4. In a small bowl, whisk the egg yolks with a wire whisk 1 to 2 minutes until a light color.
  5. Temper the eggs: very slowly, in a thin stream, pour about ½ cup of the hot sugar mixture into the beaten eggs while quickly whisking the two together. Tip: The technique used to blend uncooked eggs with a hot liquid is called tempering. Tempering slowly warms the eggs so they are closer to the temperature of the liquid they will be added to, preventing the eggs from scrambling. If you simply poured the eggs into the hot sugar mixture they would immediately start cooking and you would have chunks of cooked egg in the mixture.
  6. Return the egg mixture back to the rest of the hot sugar mixture, return to medium heat and heat until it gently boils, stirring constantly so the mixture does not burn. Cook and stir 2 minutes longer. Remove from heat. Add butter and lemon zest; stir to mix. Add lemon juice and softened gelatin; stir until gelatin is dissolved.
  7. Cool mixture to room temperature. Fold in whipped cream. Refrigerate about 1 hour or until mixture is a good spreading consistency.
Assembly:
  1. Use a long kitchen knife to split the cake into 3 horizontal layers. Spread ⅓ of filling between each layer. Spread the remaining ⅓ over top of cake.
  2. Cover cake and refrigerate until ready to serve. Refrigerate leftovers.

 

Italian Pecan Cream Cake

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Italian Pecan Cream Cake
Absolutely irresistible. Toasted pecans and coconut create a luscious moist cake that is topped with a creamy cream cheese frosting.
Recipe type: Dessert | Butter Layer Cake
Serves: 10 to 12
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Three 9" round layers Pan Prep: Greased and Floured Oven Temp: 350° Storage: Cover and Refrigerate

Help: Cake Hints and Tips, Toasting Nuts and Seeds

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Batter:
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ⅛ teaspoon salt
  • 1 cup buttermilk
  • 1 teaspoon pure vanilla extract
  • ½ cup unsalted butter, room temperature
  • ½ cup vegetable shortening
  • 2 cups granulated sugar
  • 5 large eggs, separated
  • 1 cup shredded or flaked sweetened coconut
  • 1 cup toasted pecans, coarsely chopped
Pecan Cream Cheese Frosting:
  • 11 ounces cream cheese, room temperature
  • ½ cup unsalted butter, room temperature
  • 2 tablespoons milk (preferably whole milk)
  • 1 teaspoon pure vanilla extract
  • 4 cups confectioners (powdered) sugar
  • 1 cup toasted pecans, coarsely chopped
Instructions
Preheat oven to 350 degrees F. Prepare three 9-inch round layer cake pans; lightly grease the pans with shortening and dust with flour. Tip: to make baked cake easier to remove from pan, lightly grease the pan, line the bottom with parchment paper, and then lightly grease the top of the parchment paper and dust the pan with flour.
Batter:
  1. In a medium mixing bowl, combine flour, baking soda, and salt together, sift or whisk together to mix. Set aside.
  2. In a small mixing bowl, stir the buttermilk and vanilla together. Set aside.
  3. In a large bowl of an electric mixer, cream the butter, shortening, and sugar until light and fluffy. Tip: To cream, start by placing the butter and shortening in the bowl, with an electric mixer on medium speed begin by beating the butter and shortening about 1 minute until it is smooth and light in color. With the mixer still on medium speed, slowly add the sugar to the butter mixture, either one tablespoon at a time, or in a very slow steady stream, taking from 4 to 8 minutes to add all of the sugar, and beating until the butter and sugar are fully incorporated and the mixture is a light, or pale yellow color, with a fluffy texture. While adding the sugar, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
  4. Add egg yolks one at a time, beating until thoroughly mixed. Each egg yolk should be fully incorporated into the mixture before adding the next egg yolk, taking about one minute to blend in each egg yolk.
  5. With the mixer on low speed, add about one third of the flour mixture, mix just until the flour is almost completely blended. Scrape the bowl down, and add about one half of the buttermilk mixture, blending just until mixed. Scrape the bowl down again and continue alternating with the flour mixture and buttermilk mixture, ending with the last portion of the flour, and stirring just until blended.
  6. In a medium mixing bowl and using clean beaters, beat egg whites with an electric mixer until stiff peaks form. Using a balloon type whisk or large rubber spatula, gently fold the beaten egg whites into the batter, and then fold the coconut and pecans into the batter.
  7. Bake: Spoon the batter into the prepared pans and smooth the surface with the back of a large spoon. Bake 20 to 25 minutes or until a long toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Remove from oven and place pans on a wire cooling rack to cool for 10 to 15 minutes then remove cake from the pans and place the cake on the wire cooling rack to finish cooling.
Pecan Cream Cheese Frosting:
  1. In a medium bowl, combine cream cheese and butter; beat together until mixture is smooth. Add milk, vanilla, and powdered sugar; beat until frosting is smooth and creamy. Stir in pecans. Using an offset spatula, spread frosting between layers and over top and sides of cake.
  2. Cover frosted cake and refrigerate until ready to serve. Refrigerate Leftovers.

Fresh Strawberry Cake

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Fresh Strawberry Cake
Celebrate the strawberry season with Fresh Strawberry Cake. Although frozen strawberries can be used in this recipe, nothing beats the flavor of fresh locally grown strawberries. Frost the cake with Strawberry Cream Frosting, or simply top with a dollop of whipping cream if you prefer.
Recipe type: Dessert | Butter Layer Cake
Serves: 10 to 12
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Three 9" Round Layers Pan Prep: Greased and Floured Oven Temp: 350° Storage: Cover and Refrigerate

Help: Cake Hints and Tips

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Batter:
  • 3 cups sifted cake flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup buttermilk
  • 2 teaspoons pure vanilla extract
  • 1 cup unsalted butter, room temperature
  • 1¾ cups granulated sugar
  • 4 large eggs
  • 2 cups pureed fresh strawberries
Strawberry Cream Frosting:
  • 3 ounces cream cheese, room temperature
  • ¼ cup unsalted butter, room temperature
  • 1teaspoon pure vanilla extract
  • ½ cup pureed fresh strawberries
  • 4½ to 5 cups confectioners' (powdered) sugar
Garnish:
  • Fresh strawberries, optional
Instructions
Preheat oven to 350 degrees F. Prepare three 9 inch round layer cake pans; lightly grease the pans with shortening and dust with flour. Tip: to make baked cake easier to remove from pan, lightly grease the pan, line the bottom with parchment paper, and then lightly grease the top of the parchment paper and dust the pan with flour.
Batter:
  1. In a medium mixing bowl, combine flour, baking powder, baking soda, and salt; sift or whisk together to mix. Set aside.
  2. In a small mixing bowl, stir the buttermilk and vanilla together. Set aside.
  3. In a large bowl of an electric mixer, cream the butter and sugar until light and fluffy. Tip: To cream, start by placing the butter in the bowl, with an electric mixer on medium speed begin by beating the butter about 1 minute until it is smooth and light in color. With the mixer still on medium speed, slowly add the sugar to the butter, either one tablespoon at a time, or in a very slow steady stream, taking from 4 to 8 minutes to add all of the sugar, and beating until the butter and sugar are fully incorporated and the mixture is a light, or pale yellow color, with a fluffy texture. While adding the sugar, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
  4. Add eggs one at a time, beating until thoroughly mixed. Tip: For each egg, crack the egg into a small bowl and whisk with a fork to thoroughly break up the egg before adding to the creamed mixture. Start with the mixer on low speed so the liquid from the egg doesn’t splatter, once the egg is partially mixed increase the speed to medium. Each egg should be fully incorporated into the mixture before adding the next egg, taking about one minute to blend in each egg.
  5. With the mixer on low speed, add about one third of the flour mixture, mix just until the flour is almost completely blended. Scrape the bowl down, and add about one half of the buttermilk mixture, blending just until mixed. Scrape the bowl down again and continue alternating with the flour mixture and buttermilk mixture, ending with the last portion of the flour, and stirring just until blended.
  6. Remove the bowl from the mixer. Using a balloon type whisk or large rubber spatula, gently fold the strawberries into the batter.
  7. Bake: Spoon the batter into the prepared pans and smooth the surface with the back of a large spoon. Bake 30 to 35 minutes or until a long toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Remove from oven and place pans on a wire cooling rack to cool for 10 to 15 minutes then remove cake from the pans and place the cake on the wire cooling rack to finish cooling.
Strawberry Cream Frosting:
  1. In a medium bowl, combine cream cheese, butter, and vanilla; use an electric hand mixer or wooden spoon and beat together until mixture is smooth. Stir in pureed strawberries. Add 4½ cups powdered sugar; beat until frosting is smooth and creamy. Add additional ½ cup powdered sugar if necessary to make frosting a good spreading consistency. Use an offset spatula to spread frosting between layers and over top and sides of cake.
Garnish:
  1. Optional: Garnish cake with fresh strawberries.
  2. Cover frosted cake and refrigerate until ready to serve. Refrigerate Leftovers.

Orange Marmalade Cake

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Orange Marmalade Cake
A whipped cream topping covers this luscious orange cake. Orange syrup is soaked into the cake layers, and then the layers are spread with orange marmalade. This recipe is adapted from Jan Karon’s Beloved Mitford Series of books.
Recipe type: Dessert | Butter Layer Cake
Serves: 10 to 12
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Two 9" Round Layers Pan Prep: Greased, Parchment Paper, and Floured Oven Temp: 325° Storage: Cover and Refrigerate

Help: Cake Hints and Tips

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Batter:
  • 3 cups cake flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup buttermilk, room temperature
  • 1½ teaspoons pure vanilla extract
  • 1 cup unsalted butter, room temperature
  • 1 tablespoon grated orange zest
  • 2 cups granulated sugar
  • 3 large eggs, room temperature
Orange Syrup:
  • 1 cup freshly squeezed orange juice
  • ¼ cup granulated sugar
Filling:
  • 1 cup orange marmalade
Whipped Cream Topping:
  • 2 cups whipping (heavy) cream
  • 3 tablespoons sugar
  • 1 teaspoon pure vanilla extract
Instructions
Preheat oven to 325 degrees F. Prepare two 9-inch round layer cake pans; lightly grease the pans, line the bottom with parchment paper, and then lightly grease the top of the parchment paper and dust the pan with flour.
Batter:
  1. In a medium mixing bowl, combine flour, baking soda, and salt; sift or whisk together to mix. Set aside.
  2. In a small mixing bowl, stir the buttermilk and vanilla together. Set aside.
  3. In a large bowl of an electric mixer, cream the butter, orange zest, and sugar until light and fluffy. Tip: To cream, start by placing the butter and orange zest in the bowl, with an electric mixer on medium speed begin by beating the butter and orange zest about 1 minute until it is smooth and light in color. With the mixer still on medium speed, slowly add the sugar to the butter, either one tablespoon at a time, or in a very slow steady stream, taking from 4 to 8 minutes to add all of the sugar, and beating until the butter and sugar are fully incorporated and the mixture is a light, or pale yellow color, with a fluffy texture. While adding the sugar, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
  4. Add eggs one at a time, beating until thoroughly mixed. Tip: For each egg, crack the egg into a small bowl and whisk with a fork to thoroughly break up the egg before adding to the creamed mixture. Start with the mixer on low speed so the liquid from the egg doesn’t splatter, once the egg is partially mixed increase the speed to medium. Each egg should be fully incorporated into the mixture before adding the next egg, taking about one minute to blend in each egg.
  5. With the mixer on low speed, add about one third of the flour mixture, mix just until the flour is almost completely blended. Scrape the bowl down, and add about one half of the buttermilk mixture, blending just until mixed. Scrape the bowl down again and continue alternating with the flour mixture and buttermilk mixture, ending with the last portion of the flour, and stirring just until blended.
  6. Bake: Spoon the batter into the prepared pans and smooth the surface with the back of a large spoon. Bake 45 minutes or until a long toothpick, wooden skewer, or cake tester inserted in the center of the cake comes out clean. Cool in the pans on a wire cooling rack for 20 minutes. Loosen and remove the cake from the pans (to prevent the cake from sticking to the pans after the orange syrup has been added,) and then place the cake back in the pans.
Orange Syrup:
  1. In a small bowl, stir the orange juice and sugar together until the sugar is dissolved.
  2. With a fork, poke holes at ½ inch intervals over the top of the cake layers. Spoon the orange syrup over each layer, allowing the syrup to soak in the cake.
  3. Let cake finish cooling completely, then remove the cake from the pans.
Filling and Whipped Cream Topping:
  1. In a medium bowl, using an electric mixer, beat the whipping cream until soft mounds form; gradually add the sugar and vanilla, continue beating until thick and stiff.
  2. Place one of the layers on a cake plate, carefully remove the parchment paper, and then spread ⅔ cup marmalade over the top. Place the second layer on top of the first layer, carefully remove the parchment paper. Spoon the remaining marmalade in the center, spread to within 2 inches of the edge.
  3. Using an offset spatula spread the Whipped Cream Topping around the sides of the cake, and over the top edge of the cake, leaving the marmalade on top of the cake exposed. Or if you prefer, frost the entire cake, adding the marmalade as a garnish on top.
  4. Cover cake and refrigerate until ready to serve. Refrigerate leftovers.

Ricotta Butter Cake

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Ricotta Butter Cake
My friend Jeanette from Boston sent me this wonderful recipe from her recipe collection, made with a butter cake and ricotta cheese. I revised the original recipe which uses a cake mix and substituted a butter cake recipe. The cake batter is poured into the bottom of an angel food cake pan, and the ricotta cheese filling is poured over the top. As the cake bakes the heavier ricotta filling floats to the bottom of the pan. After baking and removing from the pan, turn the cake upside down and the ricotta is on the top, forming a custard-like topping, and then finish with a dusting of confectioners’ sugar. This is a wonderful and easy dessert, perfect as an Easter or spring dessert.
Recipe type: Dessert | Butter Cake
Serves: 12 to 14
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 10 inch Angel Food Pan Prep: Greased and Floured Oven Temp: 350° Storage: Cover and Refrigerate

Help: Cake Hints and Tips

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Ricotta Filling:
  • 4 large eggs
  • 2 cups Ricotta Cheese, room temperature
  • ¾ cup plus 2 tablespoons granulated sugar
  • 1 teaspoon pure vanilla extract
Cake Batter:
  • 3 cups cake flour, sifted
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 cup milk, room temperature (preferably whole milk)
  • 2 teaspoons pure vanilla extract
  • 1 cup unsalted butter, room temperature
  • 2 cups granulated sugar
  • 4 large eggs
Topping:
  • 1 to 2 teaspoons confectioners’ (powdered) sugar
Instructions
Preheat oven to 350 degrees F. Prepare one 10 inch Angel Food cake pan with a non-removable bottom; lightly grease the pan with shortening and dust with flour.
Ricotta Filling:
  1. In a medium size mixing bowl, lightly beat the eggs with a wire whisk. Add the ricotta cheese, sugar, and vanilla and lightly beat just until mixed. Tip: Do not overbeat, blend the ingredients quickly to add as few air bubbles as possible. Set aside.
Cake Batter:
  1. In a medium mixing bowl, combine flour, baking powder, and salt; sift or whisk together to mix. Set aside.
  2. In a small mixing bowl, stir the milk and vanilla together. Set aside.
  3. In a large bowl of an electric mixer, cream the butter and sugar until light and fluffy. Tip: To cream, start by placing the butter in the bowl, with an electric mixer on medium speed begin by beating the butter about 1 minute until it is smooth and light in color. With the mixer still on medium speed, slowly add the sugar to the butter, either one tablespoon at a time, or in a very slow steady stream, taking from 4 to 8 minutes to add all of the sugar, and beating until the butter and sugar are fully incorporated and the mixture is a light, or pale yellow color, with a fluffy texture. While adding the sugar, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
  4. Add eggs one at a time, beating until thoroughly mixed. Tip: For each egg, crack the egg into a small bowl and whisk with a fork to thoroughly break up the egg before adding to the creamed mixture. Start with the mixer on low speed so the liquid from the egg doesn’t splatter, once the egg is partially mixed increase the speed to medium. Each egg should be fully incorporated into the mixture before adding the next egg, taking about one minute to blend in each egg.
  5. With the mixer on low speed, add about one third of the flour mixture, mix just until the flour is almost completely blended. Scrape the bowl down, and add about one half of the milk mixture, blending just until mixed. Scrape the bowl down again and continue alternating with the flour mixture and milk mixture, ending with the last portion of the flour, and stirring just until blended.
  6. Spoon the batter into the prepared pan and smooth the surface with the back of a large spoon. Pour the ricotta cheese mixture evenly over the top of the cake batter.
  7. Bake: Bake 75 to 80 minutes or until a long toothpick, wooden skewer, or cake tester inserted in the center of the cake comes out clean. Remove from oven and place pans on a wire cooling rack to cool for 10 to 15 minutes.
  8. Run a thin kitchen knife around the edge of the pan to loosen the sides. Invert the pan onto a cake plate, and then carefully lift pan off of the cake. The ricotta cheese mixture will be on top of the cake. Let cool completely.
Topping:
  1. Before serving, use a fine-mesh sieve to dust the top of cake with confectioner’s sugar.

Russian Mazurka

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Russian Mazurka
Hazelnuts, also known as filberts, provide a wonderful rich taste to this flourless Easter nut cake. Decorate with colorful sugar Easter egg or jelly bean candies for a fanciful touch.
Recipe type: Dessert | Flourless Cake
Serves: 6 to 8
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 9" Round Layer Pan Prep: Greased Oven Temp: 350° Storage: Cover and Refrigerate

Help: Cake Hints and Tips, Toasting Nuts and Seeds

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Batter:
  • 5 large eggs, separated
  • ¾ cup granulated sugar
  • 2 tablespoons grated lemon zest (about 2 lemons)
  • 1 tablespoon freshly squeezed lemon juice
  • 2 cups filberts (hazelnuts), toasted, and finely ground
Topping:
  • 1 cup whipping (heavy) cream
  • 3 tablespoons confectioners (powdered) sugar
  • 3 tablespoons rum
  • Colored sugar Easter Eggs or jelly beans(optional)
Instructions
Preheat oven to 350 degrees F. Prepare one 9 inch round layer cake pan; lightly grease the pan with shortening.
Batter:
  1. In a large mixing bowl, combine egg yolks and sugar; with an electric hand mixer beat 3 to 5 minutes on medium-high speed until the egg yolk foam becomes thick and lemon colored and drops in ribbons when the beater is lifted. Add lemon zest, lemon juice, and ground hazelnuts; gently stir until well mixed.
  2. In another large mixing bowl and using clean beaters, beat the egg whites with an electric mixer until stiff peaks form. Using a balloon type whisk or large rubber spatula, gently fold the beaten egg whites into the batter.
  3. Bake: Spoon the batter into the prepared pan and smooth the surface with the back of a large spoon. Bake about 35 minutes. When the sides of the cake begin to come away from the pan, turn off the oven and let cake stand 15 minutes in the warm oven.
  4. Remove from oven, then remove the cake from the pan and cool on a wire cooling rack.
Topping:
  1. In a medium bowl, combine whipping cream, powdered sugar, and rum; beat until thick and stiff.
  2. Spread topping thickly over top of cooled cake. Decorate with colored sugar Easter eggs (optional.)
  3. Cover frosted cake and refrigerate until ready to serve. Refrigerate leftovers.

Strawberry Meringue Cake

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Strawberry Meringue Cake
Rich and luscious Strawberry Meringue Cake with clouds of orange flavored mascarpone cheese and whipped cream filling layered with chewy toasted pecan meringue.
Recipe type: Dessert | Meringue Cake
Serves: 8 to 10
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Two 11x17x1 Jelly Roll Pan Prep: Parchment Lined Oven Temp: 250° Storage: Cover and Refrigerate

Help: Cake Hints and Tips, Toasting Nuts and Seeds, Making Meringue

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Meringue:
  • 1 cup pecans, toasted
  • 1½ cups granulated sugar, divided
  • 2 tablespoons cornstarch
  • ⅛ teaspoon salt
  • 7 large egg whites
  • ½ teaspoon cream of tartar
Mascarpone Filling:
  • 16 ounces mascarpone cheese
  • 3 cups whipping (heavy) cream
  • 1 cup confectioners’ (powdered) sugar
  • 2 tablespoons freshly grated orange zest (about 1 orange)
  • 3 tablespoons orange liqueur, such as Grand Marnier, Cointreau, or Triple Sec (or substitute orange juice)
Strawberries:
  • About 3 cups hulled sliced fresh strawberries
  • 1 tablespoon orange liqueur, such as Grand Marnier, Cointreau, or Triple Sec (or substitute orange juice)
Garnish:
  • About 1 cup halved fresh strawberries with stems for the top of the cake (use the prettiest berries)
Instructions
Preheat oven to 250 degrees F. Prepare 2 large baking pans, such as 11x17x1 inch Jelly Roll pans; cut a piece of parchment paper to fit the bottom of each pan. Draw two 8-inch circles on each piece of paper. Turn the paper over and secure the paper in the pans with tape.
Meringue:
  1. In a food processor or small food grinder, process the toasted pecans, ½ cup sugar, cornstarch, and salt until the pecans are finely ground. Set aside.
  2. In a large bowl of an electric mixer, beat the egg whites and cream of tartar with an electric mixer until soft peaks form. Gradually add the remaining 1 cup sugar; continue beating until stiff peaks form. Remove the bowl from the mixer. Using a balloon type whisk or large rubber spatula; gently fold half of the pecan mixture into the egg whites, then fold in the remaining pecan mixture.
  3. Gently spoon the egg white mixture onto the parchment paper circles, dividing the mixture evenly between the four circles. Use a rubber spatula, offset spatula, or the back of a spoon to gently spread the meringue to the edges of each drawn circle.
  4. Bake: Bake for 1 hour, rotating the baking sheets after 30 minutes. At the end of the baking time, turn off the heat and, without opening the oven door, leave the meringues in the oven for 2 to 3 hours, or overnight to let the meringues dry and become crisp.
Mascarpone Filling:
  1. In a large mixing bowl, combine mascarpone cheese, whipping cream, confectioners’ sugar, and orange zest; use an electric mixer and beat together until mixture is smooth. Add orange liqueur and continue to beat 4 to 5 minutes or until mixture is thick and fluffy. Mascarpone filling should be used immediately, or refrigerate until needed.
Strawberries:
  1. Place the sliced strawberries in a large bowl. Sprinkle orange liqueur over the berries and stir.
Assembly:
  1. Gently lift one of the meringue circles from the parchment paper and place on a serving plate. Tip: If the meringues spread into each other, use a sharp knife to gently cut apart. If the meringue seems stuck to the paper gently slice a metal spatula or offset spatula underneath to loosen. Don’t worry if the meringue cracks, it will still taste just as good.
  2. Spread ¼ of the mascarpone filling, about 2 cups, over the top of the meringue circle. Sprinkle top of filling with 1 cup of the sliced strawberries. Repeat with the next two layers. Place the last meringue circle on top and cover with remaining mascarpone filling.
Garnish:
  1. Place halved strawberries around the top edge of the cake.
  2. Cake is best served immediately. Or refrigerate up to two hours before serving. Refrigerate leftovers.
Adapted From: Southern Living, April 2012

Coconut Custard Layer Cake

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Coconut Custard Layer Cake
Six delicious layers of yummy coconut cake are thoroughly infused with coconut flavor. I’ve used a combination of cream of coconut, both sweetened and unsweetened coconut, along with a bit of coconut extract to achieve this lovely cake; the unsweetened coconut is ground with some of the sugar to boost up the coconut flavor. An easy to make coconut custard provides a luscious filling between two layers, and a silky Swiss Meringue Coconut Buttercream fills the remaining layers and covers the outside. And of course any coconut layer cake should be covered with a deep drift of sweet coconut. I’ve lightly toasted the coconut to use as a garnish on this cake, but if you prefer you can cover the cake with untoasted unsweetened coconut.

This is a lovely cake to serve to guests or for special occasions and can easily be made ahead of time. The coconut custard can be made the day before, along with toasting the coconut, if desired, to use as a garnish to cover the outside of the cake. The cake itself can also be baked the day before. Then all that’s left to do before serving is to make the Buttercream and assemble the cake.
Recipe type: Dessert | Butter Layer Cake
Serves: 10 to 12
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Three 8" Round Layers Pan Prep: Greased, and Floured Oven Temp: 350° Storage: Cover and Refrigerate

Help: Cake Hints and Tips, Buttercream Tips

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Coconut Batter:
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup sweetened cream of coconut such as Coco Lopez, (not coconut milk) stirred well before using
  • ¼ cup milk (preferably whole milk)
  • 1 teaspoon coconut extract
  • 1 teaspoon pure vanilla extract
  • ½ cup unsweetened coconut
  • 1 cup granulated sugar, divided
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 2 large eggs, separated
  • 4 large egg whites
  • ½ teaspoon cream of tartar
Coconut Custard:
  • 1 cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 1 cup milk (preferably whole milk)
  • 2 large eggs
  • 1 cup shredded or flaked sweetened coconut
  • 1 teaspoon pure vanilla extract
Swiss Meringue Coconut Buttercream:
  • 5 large egg whites
  • 1 cup granulated sugar
  • 1/16 teaspoon (pinch) salt
  • 2 cups (4 sticks) unsalted butter, room temperature
  • ¼ cup sweetened cream of coconut such as Coco Lopez, (not coconut milk) stirred well before using
  • 1 teaspoon coconut extract
  • 1 teaspoon pure vanilla extract
Garnish:
  • About 2 cups shredded or flaked sweetened coconut, lightly toasted if desired
Instructions
Preheat oven to 350 degrees F. Prepare three 8 inch round layer cake pans; lightly grease the pans with shortening and dust with flour. Tip: to make baked cake easier to remove from pan, lightly grease the pan, line with parchment paper, and then lightly grease the top of the parchment paper and dust the pan with flour.
Tip: Use cake strips around the pans to help ensure the cake rises evenly. Make a cake strip with a length of aluminum foil long enough to encircle the pan with a little overlap. Fold the strip lengthwise until it is 2 to 3 inches wide. Wrap the strip around the outside of the pan and secure it with a metal paper clip or tape.
Coconut Batter:
  1. In a medium mixing bowl, combine flour, baking powder, baking soda, and salt; sift or whisk together to mix. Set aside.
  2. In a small bowl, stir the cream of coconut, milk, coconut extract, and vanilla extract together. Set aside.
  3. In a food processor or small food grinder, process the unsweetened coconut and ¼ cup sugar until the coconut is finely ground. Set aside.
  4. In a large bowl of an electric mixer, cream the butter, remaining ¾ cup sugar, and sugar-coconut mixture until light and fluffy. Tip: To cream, start by placing the butter in the bowl, with an electric mixer on medium speed begin by beating the butter about 1 minute until it is smooth and light in color. With the mixer still on medium speed, slowly add the ¾ cup sugar to the butter, either one tablespoon at a time, or in a very slow steady stream, then add the sugar-coconut mixture, taking from 4 to 8 minutes to add all of the sugars, and beating until the butter and sugars are fully incorporated and the mixture is a light, or pale yellow color, with a fluffy texture. While adding the sugars, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
  5. Add the 2 egg yolks, beating until thoroughly mixed.
  6. With the mixer on low speed, add about one third of the flour mixture, mix just until the flour is almost completely blended. Scrape the bowl down, and add about one half of the milk mixture, blending just until mixed. Scrape the bowl down again and continue alternating with the flour mixture and milk mixture, ending with the last portion of the flour, and stirring just until blended. Remove bowl from mixer and Set aside.
  7. In another large mixing bowl and using clean beaters, beat the 6 egg whites with an electric mixer until foamy, add the cream of tartar, and continue beating until stiff peaks form. Using a balloon type whisk or large rubber spatula, gently fold about ¼ of the beaten egg whites into the batter to lighten the batter, and then fold in the remaining egg whites.
  8. Bake: Spoon the batter into the prepared pans and smooth the surface with a small offset spatula or the back of a large spoon. Bake 25 to 30 minutes or until a long toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Place pans on a wire cooling rack to cool for 10 to 15 minutes then remove cake from the pans and place the cake on the wire cooling rack to finish cooling.
Coconut Custard:
  1. In a medium size heavy saucepan over medium heat, combine sugar, flour, milk, and eggs. Cook, whisking constantly with a wire whisk until mixture is bubbly and thick, or reaches 170 degrees, using a candy or instant read thermometer to gauge the temperature, about 15 minutes. Remove pan from heat; stir in coconut and vanilla. Set aside to cool to room temperature. Tip: Coconut custard can be made the day before and refrigerated until ready to use.
Swiss Meringue Coconut Buttercream:
  1. In a small bowl, stir the cream of coconut, coconut extract, and vanilla extract together. Set aside.
  2. In a large bowl of an electric stand mixer combine egg whites, sugar, and salt; place the bowl over a pan of simmering water. Using a wire whisk, whisk constantly by hand until the mixture is hot, about 3 to 5 minutes. Tip: the mixture should reach about 130 degrees, using a candy or instant read thermometer to gauge the temperature, or feel completely smooth when rubbed between your fingertips. Remove from heat.
  3. Attach the bowl to the electric stand mixer fitted with the whisk attachment. Whisk on medium high speed for 5 to 7 minutes or until the mixture forms a thick fluffy meringue and is cool. Tip: Touch the meringue and make sure it has cooled to room temperature. Also the outside of the bowl should feel cool to the touch.
  4. Stop the mixer, remove the whisk and attach the paddle. With the mixer on medium speed add the butter, about 2 tablespoons at a time and mixing 20 to 30 seconds after each addition. While adding the butter, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. Slowly drizzle in the cream of coconut mixture and continue beating until the Buttercream is thick and smooth, about another 2 to 3 minutes.Coconut-Custard-Cake-slice
  5. Buttercream should be used immediately, or refrigerate until needed.
Assembly:
  1. Using a long serrated kitchen knife, split each cake into 2 horizontal layers.
  2. Tip: Cut one of the cake layers so that the bottom half is thicker than the top half, and use the thicker bottom half as the 1st layer to provide a good base to support the upper layers.
  3. Place the thicker bottom half of the layers on a cake plate. Using an offset spatula spread about ¾ cup Coconut Buttercream over the layer. Place another cake layer on top and spread about ½ of the Coconut Custard over the layer. Place another cake layer on top and spread about ¾ cup Coconut Buttercream over the layer then place another cake layer and spread with remaining Coconut Custard. Place the fifth cake layer on top and spread with about ¾ cup Coconut Buttercream. Place the last cake layer on top. Cover the sides and top of the cake with the remaining frosting. Spread the frosting as smooth as possible over the top and sides.Coconut-Custard-Cake
Garnish:
  1. To toast coconut: spread coconut on a rimmed baking sheet and place in the oven. Stir every 2 to 3 minutes for about 10 minutes or until the coconut is lightly browned. Remove from oven. Let cool before using. Tip: Coconut can be toasted the day before and covered until ready to use.
  2. Gently press coconut around the sides and over top of the cake.
  3. Refrigerate the cake at least 30 minutes before serving to firm the frosting before serving. Refrigerate leftovers.

Chocolate Truffle Easter Cake

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Chocolate Truffle Easter Cake
This flourless chocolate truffle cake seems almost like biting into a rich truffle candy. Serve room temperature or chilled any time of year you're looking for a chocolate sensation. I have shown it plain here, but it can also be enhanced with whipped cream or ice cream. The Sugar Eggs are easy to make and add a touch of Easter color.
Recipe type: Dessert | Gluten-Free Cake
Serves: 12 to 14
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 9" Round Layer Pan Prep: Greased, Parchment Paper Oven Temp: 350° Method: Bain-Marie Storage: Cover and Refrigerate

Help: Cake Hints and Tips, Chocolate Types, Melting Chocolate, Royal Icing

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Batter:
  • 1 cup (2 sticks) unsalted butter
  • 6 ounces semi-sweet chocolate
  • 6 ounces unsweetened baking chocolate
  • 5 large eggs
  • 1¼ cup granulated sugar, divided
  • 1 tablespoon pure vanilla extract
  • ½ cup light corn syrup
Cake Decoration (optional):
Instructions
Preheat oven to 350 degrees F. Prepare one 9 inch round layer cake pan; lightly grease the pan with shortening, line the bottom with parchment paper, lightly grease the top of the parchment paper, and dust the pan with unsweetened cocoa powder. The cake pan will be placed in a larger pan during baking.
Batter:
  1. In top of a double boiler over hot water, melt butter, semisweet chocolate and unsweetened chocolate. Or, place the butter and chocolate in a microwave-safe bowl, use 50% power and stir frequently just until the chocolate is melted; do not overheat as chocolate will burn easily. Set aside to cool slightly. Tip: Create a double boiler by filling a saucepan with 2 inches of water and bringing it to a simmer. Turn the heat off and place a stainless steel, ceramic, or glass bowl on top of the hot water, the upper pan should not touch the water.
  2. In a large bowl of an electric mixer, combine the eggs and ½ cup granulated sugar; using the whisk attachment, beat on low speed about 1 minute or until blended, and then increase the mixer speed to high and beat for 5 to 8 minutes or until the mixture is very thick and drops in ribbons when the beater is lifted. Lower the speed to low and beat in the vanilla until mixed, and then increase the mixer to high and beat another 30 seconds or until it thickens again. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. Tip: continue beating the eggs until the sugar syrup is cooked.
  3. Meanwhile, in a medium size heavy-bottomed pan combine ¾ cup granulated sugar and corn syrup. Heat over medium heat, stirring constantly with a rubber spatula or wooden spoon, until the sugar is completely dissolved. Stir gently to avoid splashing the mixture onto the sides of the pan.
  4. Increase the heat to medium high and bring to a boil, without stirring, until the syrup reaches a temperature of 238 degrees F, a soft-ball stage, using a candy or instant read thermometer to gauge the temperature. While the syrup is cooking, wash away any sugar crystals that form on the sides of the pan by wiping upwards with a damp pastry brush so the sugar crystals don’t fall back into the syrup. Immediately remove pan from the heat. Tip: As soon as the syrup reaches 238 degrees F. immediately remove from the heat and pour the syrup into a glass measuring cup to stop the cooking.
  5. Quickly, as soon at the sugar syrup is done cooking, stop the mixer, pour a small amount of syrup into the beaten eggs, immediately turn the mixer on to high speed and beat for 5 to 10 seconds still using the whisk attachment. Turn the mixer off again, pour a little larger amount of syrup in the eggs, and immediately turn the mixer on to high speed for 5 to 10 seconds. Continue with the remaining syrup. Tip: You want to work quickly as the sugar starts to harden and thicken pretty quickly. Don’t allow any syrup to pour onto the whisk as it will spin the syrup around the sides of the bowl.
  6. Once all the sugar syrup has been added to the eggs, continue beating the mixture at high speed, about 5 minutes longer, or until the mixture is cool. Tip: Touch the mixture and make sure it has cooled to room temperature. Also the outside of the bowl should feel cool to the touch.
  7. Remove the bowl from the mixer. Using a balloon type wire whisk or large rubber spatula, gently fold in the chocolate, one-third at a time. Be sure the chocolate is thoroughly folded through the batter.
  8. Pour the batter into the prepared pan. Set the pan into a larger pan with sides and set both pans in the oven. Make a bain-marie (water bath) by pouring about 1 inch of very hot water into the larger pan. Tip: A large roasting pan works well for the outer pan.
  9. Bake: Bake 40 minutes. Remove the 9 inch pan from the water bath and place on a wire cooling rack to cool for 20 to 30 minutes then remove cake from the pan and place the cake on a cake plate to finish cooling. Refrigerate 3 to 4 hours or until chilled.
  10. Serve cake at room temperature or chilled.
Cake Decoration (optional):
  1. Before serving, place sugar eggs on top with a small amount of royal icing to hold the eggs in place.

Carrot Cake

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Carrot Cake
Bake a classic carrot cake that almost everyone loves. This is a very moist and flavorful cake with a traditional cream cheese frosting; a wonderful cake to serve during the Easter season or anytime.

This beautiful photo was taken by our Daughter-in-Law Christie for our Grandson Dallas’s 2nd Birthday. I made this delicious Carrot Cake, always a crowd favorite, using three 8-inch pans and splitting each layer to make a tall 6 layer cake. It has a crumb coat using Crusting Cream Cheese Frosting, and then finished with Cream Cheese Frosting in blue ombre for this occasion. This photo shows the last piece of cake, tipped over on its side, before we thought to take a picture! See more of Christie’s photography at Christie Hickey Photography.
Recipe type: Dessert | Oil Layer Cake
Serves: 10 to 12
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: 3 9" round layers or one 9"x13"x2" oblong Pan Prep: Greased and Floured Oven Temp: 350° Storage: Cover and Refrigerate

Help: Cake Hints and Tips

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, accurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Batter:
  • 1 cup raisins
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon ground nutmeg
  • 4 large eggs
  • 2 cups granulated sugar
  • 1 cup vegetable oil
  • 3 cups grated raw carrots, firmly packed
  • ¾ cups walnuts or pecans, coarsely chopped (optional)
Cream Cheese Frosting: (For 8 or 9 inch 2 layer cake or a 13 by 9 inch cake)
  • 8 ounces cream cheese, room temperature
  • 6 tablespoons unsalted butter, room temperature
  • 1 teaspoon pure vanilla extract
  • 2½ cups confectioner’s (powdered) sugar
Or:
Cream Cheese Frosting: (For 8 or 9 inch 6 layer cake)
  • 2 (8 ounce) packages cream cheese, room temperature
  • ¾ cup (1½ sticks) unsalted butter, room temperature
  • 2 teaspoons pure vanilla extract
  • 6 cups confectioners’ (powdered) sugar
Instructions
Preheat oven to 350 degrees F. Prepare three 9-inch round layer cake pans or one 9x13x2 inch oblong pan; lightly grease the pans with shortening and dust with flour. Tip: to make baked cake easier to remove from pan, lightly grease the pan, line the bottom with parchment paper, and then lightly grease the top of the parchment paper and dust the pan with flour.
Batter:
  1. Plump the raisins by steaming in a colander in a double boiler; steam the raisins about 1 minute or until softened. Thoroughly drain, or spread the raisins on paper toweling to dry. Tip: Create a double boiler by filling a saucepan with 2 inches of water and bringing it to a simmer. Place the fruit in a steamer or plastic or wire mesh colander on top of the simmering water, the upper pan should not touch the water.
  2. In a medium mixing bowl, add flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg; sift or whisk together to mix. Set aside.
  3. In a large bowl of an electric mixer, add eggs; beat on medium-high speed for 2 minutes or until they are a light yellow color and thickened. With the mixer still on medium-high speed, slowly add the sugar to the eggs, either one tablespoon at a time, or in a very slow steady stream, taking 3 to 4 minutes to add all of the sugar, and beating until the eggs and sugar are fully incorporated, and the mixture looks light in color and thickened. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
  4. Reduce mixer speed to medium, slowly pour the oil into the batter in a slow steady stream, and then beat for 1 minute longer.
  5. Reduce mixer speed to medium-low, and blend in the flour mixture all at once, mixing just until incorporated.
  6. Remove the bowl from the mixer. Using a balloon type whisk or large rubber spatula, fold in the drained raisins, carrots, and nuts
  7. Bake: Spoon the batter into the prepared pans and smooth the surface with the back of a large spoon. Bake 35 to 40 minutes or until a long toothpick, wooden skewer, or cake tester inserted in the center of the cake comes out clean. Place baking pans on a wire cooling rack to cool for 10 to 15 minutes. If using round cake pans, remove cake from pans and place directly on wire racks to finish cooling. If using 13x9 inch pan you can leave the cake in the baking pan to finish cooling, frost, and cut into squares to serve directly from the pan.
Cream Cheese Frosting:
  1. In a medium bowl, combine cream cheese, butter, and vanilla; use an electric hand mixer or wooden spoon and beat together until mixture is smooth. Add powdered sugar; beat until frosting is smooth and creamy. Use an offset spatula to spread frosting between layers and over top and sides of cake.
  2. Tip: I prefer to use a mixer for the frosting. After the sugar is completely mixed in continue beating on high speed for about 2 minutes for the frosting to get extra light and fluffy.
  3. Cover frosted cake and refrigerate until ready to serve. Refrigerate Leftovers.
  4. Carrot Cake with Cream Cheese Frosting

 

Cardamom Cake

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Cardamom Cake
This wonderful recipe from the Boston Globe Magazine, sent from my friend Jeanette in Boston. The magazine writes: “Moist, just sweet enough, and oh-so-aromatic, this cake is adapted from The Greyston Bakery Cookbook.” After making this cake I agree whole-heartedly that this cake is fantastically delicious. Cardamom is part of the ginger family with a pungent aroma and sweet-spicy flavor and is often used to flavor breads and cakes.
Recipe type: Dessert | Butter Pound Cake
Serves: 10 to 12
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 9" Fluted Tube Pan Pan Prep: Greased and Floured Oven Temp: 350° Storage: Covered, Room Temperature

Help: Cake Hints and Tips

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast,ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Batter:
  • 2 cups all-purpose flour
  • 2½ teaspoons ground cardamom
  • 1½ teaspoons baking soda
  • ¼ teaspoon salt
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1½ cups granulated sugar
  • 3 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 cup sour cream
Topping:
  • 1 to 2 teaspoons confectioners’ (powdered) sugar
Instructions
Preheat oven to 350 degrees F. Prepare one 9 inch fluted tube pan; lightly grease the pan with shortening and dust with flour.
Batter:
  1. In a medium mixing bowl, add flour, cardamom, baking soda, and salt; sift or whisk together to mix. Set aside.
  2. In a large bowl of an electric mixer, cream the butter and sugar until light and fluffy. Tip: To cream, start by placing the butter in the bowl, with an electric mixer on medium speed begin by beating the butter about 1 minute until it is smooth and light in color. With the mixer still on medium speed, slowly add the sugar to the butter, either one tablespoon at a time, or in a very slow steady stream, taking from 4 to 8 minutes to add all of the sugar, and beating until the butter and sugar are fully incorporated and the mixture is a light, or pale yellow color, with a fluffy texture. While adding the sugar, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
  3. Add eggs one at a time, beating until thoroughly mixed. Add the vanilla along with the last egg. Tip: For each egg, crack the egg into a small bowl and whisk with a fork to thoroughly break up the egg before adding to the creamed mixture. Start with the mixer on low speed so the liquid from the egg doesn’t splatter, once the egg is partially mixed increase the speed to medium. Each egg should be fully incorporated into the mixture before adding the next egg, taking about one minute to blend in each egg.
  4. With the mixer on low speed, add about one third of the flour mixture, mix just until the flour is almost completely blended. Scrape the bowl down, and add about one half of the sour cream, blending just until mixed. Scrape the bowl down again and continue alternating with the flour mixture and sour cream, ending with the last portion of the flour, and stirring just until blended.
  5. Bake: Spoon the batter into the prepared pan and smooth the surface with the back of a large spoon. Bake 50 to 55 minutes or until a long toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Remove from oven and place pans on a wire cooling rack to cool for 10 to 15 minutes then remove cake from the pans and place the cake on the wire cooling rack to finish cooling.
Topping:
  1. Before serving, use a fine-mesh sieve to dust the top of cake with confectioner’s sugar.

Coconut Cake

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Coconut Cake
Clouds of fluffy meringue frosting cover this traditional Southern cake. Coconut milk, combined with vanilla and almond extracts make this rich butter cake a memorable dessert.
Recipe type: Dessert | Butter Layer Cake
Serves: 10 to 12
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Two 9" Round Layers Pan Prep: Greased and Floured Oven Temp: 350° Storage: Covered, Room Temperature

Help: Cake Hints and Tips

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Batter:
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup coconut milk
  • 1½ teaspoons pure vanilla extract
  • 1½ teaspoons pure almond extract
  • 1½ cups unsalted butter, room temperature
  • 2 cups granulated sugar
  • 5 large eggs
  • 1 cup shredded or flaked sweetened coconut
Seven Minute Frosting:
  • 3 large egg whites
  • 1½ cup granulated sugar
  • 1 tablespoon light corn syrup
  • ⅓ cup water
  • 1 teaspoon pure vanilla extract
Topping:
  • 1 cup shredded or flaked sweetened coconut
Instructions
Preheat oven to 350 degrees F. Prepare two 9-inch round layer cake pans; lightly grease the pans with shortening and dust with flour. Tip: to make baked cake easier to remove from pan, lightly grease the pan, line the bottom with parchment paper, and then lightly grease the top of the parchment paper and dust the pan with flour.
Batter:
  1. In a medium mixing bowl, add flour, baking powder, baking soda, and salt; sift or whisk together to mix. Set aside.
  2. In a small mixing bowl, stir the coconut milk, vanilla extract and almond extract together. Set aside.
  3. In a large bowl of an electric mixer, cream the butter and sugar until light and fluffy. Tip: To cream, start by placing the butter in the bowl, with an electric mixer on medium speed begin by beating the butter about 1 minute until it is smooth and light in color. With the mixer still on medium speed, slowly add the sugar to the butter, either one tablespoon at a time, or in a very slow steady stream, taking from 4 to 8 minutes to add all of the sugar, and beating until the butter and sugar are fully incorporated and the mixture is a light, or pale yellow color, with a fluffy texture. While adding the sugar, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
  4. Add eggs one at a time, beating until thoroughly mixed. Tip: For each egg, crack the egg into a small bowl and whisk with a fork to thoroughly break up the egg before adding to the creamed mixture. Start with the mixer on low speed so the liquid from the egg doesn’t splatter, once the egg is partially mixed increase the speed to medium. Each egg should be fully incorporated into the mixture before adding the next egg, taking about one minute to blend in each egg.
  5. With the mixer on low speed, add about one third of the flour mixture, mix just until the flour is almost completely blended. Scrape the bowl down, and add about one half of the coconut milk mixture, blending just until mixed. Scrape the bowl down again and continue alternating with the flour mixture and coconut milk mixture, ending with the last portion of the flour, and stirring just until blended. Gently fold the coconut into the batter.
  6. Bake: Spoon the batter into the prepared pans and smooth the surface with the back of a large spoon. Bake 40 to 45 minutes or until a long toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Remove from oven and place pans on a wire cooling rack to cool for 10 to 15 minutes then remove cake from the pans and place the cake on the wire cooling rack to finish cooling.
Seven Minute Frosting:
  1. In top of a double boiler, combine egg whites, sugar, corn syrup, and water. Beat on high speed 1 minute with an electric hand mixer. Place pan over simmering water (the upper pan should not touch the water.) Cook, beating constantly with mixer on high speed about seven minutes or until stiff peaks form. Remove from heat; add vanilla. Beat 2 to 3 minutes longer or until frosting is thick. Using an offset spatula, spread frosting between layers and over top and sides of cake. Tip: Create a double boiler by filling a saucepan with 2 inches of water and bringing it to a simmer. Place a copper, stainless steel, ceramic, or glass bowl on top of the simmering water, the upper pan should not touch the water.
Topping:
  1. Sprinkle the top of the cake with coconut and lightly press more coconut onto the sides.

Banana Cake

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Banana Cake
Fresh ripe bananas are the main flavoring in this old fashioned cake. This is a perfect dessert for a spring tea or any time of year. Finish with a cream cheese or chocolate frosting, or simply top with a dollop of whipped cream.
Recipe type: Dessert | Cake | Fresh Banana
Serves: 10 to 12
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Two 9" Round Layers or One 13"x9"x2" Oblong Pan Prep: Greased and Floured Oven Temp: 350° Storage: Cover and Refrigerate

Tip: Use very ripe bananas to give your cake a stronger banana flavor.

Help: Cake Hints and Tips

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Batter:
  • 2½ cups cake flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ⅔ cup buttermilk
  • 1 teaspoon pure vanilla extract
  • ½ cup unsalted butter, room temperature
  • 1 cup granulated sugar
  • ¾ cup firmly packed light brown sugar
  • 2 large eggs
  • 3 large ripe bananas, mashed (about 1½ cups)
  • ½ cup walnuts, finely chopped, optional
Cream Cheese Frosting:
  • 8 ounces cream cheese, room temperature
  • 6 tablespoons unsalted butter, room temperature
  • 1 teaspoon pure vanilla extract
  • 2½ cups confectioners' (powdered) sugar
Garnish:
  • 2 tablespoons walnuts, finely chopped, optional
  • Fresh banana slices, optional
Instructions
Preheat oven to 350 degrees F. Prepare two 9-inch round layer cake pans or one 9x13-inch oblong pan; lightly grease the pans with shortening and dust with flour. Tip: to make baked cake easier to remove from pan, lightly grease the pan, line the bottom with parchment paper, and then lightly grease the top of the parchment paper and dust the pan with flour.
Batter:
  1. In a medium mixing bowl, combine flour, baking soda, baking powder, and salt; sift or whisk together to mix. Set aside.
  2. In a small mixing bowl, stir the buttermilk and vanilla together. Set aside.
  3. In a large bowl of an electric mixer, cream the butter, granulated sugar, and brown sugar until light and fluffy. Tip: To cream, start by placing the butter in the bowl, with an electric mixer on medium speed begin by beating the butter about 1 minute until it is smooth and light in color.
  4. With the mixer still on medium speed, slowly add the granulated sugar and brown sugar to the butter, either one tablespoon at a time, or in a very slow steady stream, taking from 4 to 8 minutes to add all of the sugar, and beating until the butter and sugar are fully incorporated and the mixture is a light, or pale yellow color, with a fluffy texture. While adding the sugar, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
  5. Add eggs one at a time, beating until thoroughly mixed. Tip: For each egg, crack the egg into a small bowl and whisk with a fork to thoroughly break up the egg before adding to the creamed mixture. Start with the mixer on low speed so the liquid from the egg doesn’t splatter, once the egg is partially mixed increase the speed to medium. Each egg should be fully incorporated into the mixture before adding the next egg, taking about one minute to blend in each egg.
  6. Add mashed bananas, lightly stir until mixed.
  7. With the mixer on low speed, add about one third of the flour mixture, mix just until the flour is almost completely blended. Scrape the bowl down, and add about one half of the buttermilk mixture, blending just until mixed. Scrape the bowl down again and continue alternating with the flour mixture and buttermilk mixture, ending with the last portion of the flour, and stirring just until blended. Stir in walnuts (optional).
  8. Bake: Spoon the batter into the prepared pans and smooth the surface with the back of a large spoon. Bake 40 to 45 minutes if using a 13x9 inch pan, or 30 to 35 minutes if using 9 inch pans, or until a long toothpick, wooden skewer, or cake tester inserted in the center of the cake comes out clean. Remove from oven and place baking pan on a wire cooling rack to cool for 10 to 15 minutes. If using round cake pans, remove cake from pans and place directly on wire racks to finish cooling. If using a 13x9 inch pan you can leave in the baking pan to finish cooling and cut into squares to serve.
Cream Cheese Frosting:
  1. In a medium bowl, combine cream cheese, butter, and vanilla; use an electric hand mixer or wooden spoon and beat together until mixture is smooth. Slowly add powdered sugar; beat until frosting is smooth and creamy. For 9 inch layers, use an offset spatula to spread frosting between layers and over top and sides of cake. For a 13x9 inch cake, frost the top.
Garnish:
  1. Sprinkle 2 tablespoons finely chopped walnuts on top of frosting if desired. Decorate with fresh banana slices, optional.
  2. Cover cake and refrigerate until ready to serve. Refrigerate leftovers.

Angel Food Cake

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Angel Food Cake
Classic Angel Food cake is light and airy, with a subtle almond flavor. Made with no fat or leavening ingredients; the cake gets it airy texture solely from the air whipped into the egg whites. This delicious cake needs no adornment, it is perfect on its own; however sweetened whipped cream or fresh fruit such as sliced strawberries are a wonderful accompaniment. You may ask what to do with all the leftover egg yolks; I think this is a perfect opportunity to make a Key Lime Pie or Lemon Tart.
Recipe type: Dessert | Sponge Cake
Serves: 12 to 14
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 10" Angel Food with Removable Bottom Pan Prep: Ungreased Oven Temp: 350° Storage: Covered, Room Temperature

Tips: Make your own superfine sugar by processing granulated white sugar processed in a food processor or grinder. It is very important to ensure that no speck of egg yolk is mixed with the egg whites as the fat in the egg yolk will prevent the egg whites whipping to a stiff consistency.

Help: Cake Hints and Tips

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Batter:
  • 1 cup sifted cake flour
  • 1½ cups superfine sugar, divided
  • 12 large egg whites
  • 1 tablespoon warm water
  • 1½ teaspoons cream of tartar
  • ½ teaspoon salt
  • 1½ teaspoons pure vanilla extract
  • ½ teaspoon pure almond extract
Instructions
Place oven rack in the lowest position. Preheat oven to 350 degrees F. The cake will be baked in one ungreased 10-inch Angel Food cake pan, preferably with a removable bottom.
Batter:
  1. Pre-sift 1 heaping cup of cake flour into a medium sized mixing bowl or onto a piece of wax or parchment paper. Then measure 1 level cup of the cake flour back into the sifter along with ¾ cup of the superfine sugar. Sift the cake flour and sugar together, then put the sifted mixture back into the sifter. Set aside.
  2. In a large bowl of an electric mixer, beat the egg whites and warm water on medium speed until frothy. Add the cream of tartar, salt, vanilla extract, and almond extract and increase speed to medium high. When the whites form soft peaks, slowly add the remaining ¾ cup superfine sugar one tablespoon at a time or in a low steady stream. Continue beating 1 to 2 minutes longer or until the egg whites are a stiff glossy meringue, but still soft looking.
  3. Remove the bowl from the mixer. Sift the flour and sugar mixture over the egg white meringue, ¼ at a time, and gently fold each addition of flour into the egg whites with a large balloon type whisk or rubber spatula. The dry ingredients do not need to be fully incorporated until the last addition of flour; do not over mix and do not stir as this will deflate the batter. Tip: the batter will deflate somewhat while folding in the dry ingredients, but the goal is to keep the egg whites as airy as possible.
  4. Gently spoon the batter into the ungreased Angel Food cake pan. Gently cut through the batter with a knife or rubber spatula to remove any air bubbles. Smooth the surface with the rubber spatula or small offset spatula.
  5. Bake: Bake 38 to 40 minutes or until the top is golden brown and springs back when lightly touched. Remove from oven and immediately invert pan. Let the cake cool completely in the pan, upside down. Tip: If your angel food cake pan doesn’t have legs, invert it over the neck of a long-necked bottle, such as a wine or soda bottle. Angel Food Cake with Strawberries
  6. To remove cake from a pan with a removable bottom, run a thin bladed kitchen knife around the side of the pan to loosen the cake, and then run the knife around the center tube. Holding the center tube, lift the cake and remove it from the outer rim. Run the knife under the cake to loosen it from the pan bottom. Invert the cake and remove the tube section. Transfer to a cake platter top side up.
  7. To serve, slice with a serrated knife using a sawing motion or use an angel food cake cutter.

Lemon Cream Coconut Cake

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Lemon Cream Coconut Cake
Lemon and coconut are an all-time classic flavor combination. This moist and sweet four layer cake is filled a fresh lemon curd and coconut filling which provides just the right amount tart contrast taste. A delectable mascarpone frosting that tastes like a rich whipped cream covers the outside of the cake. And of course the finishing touch to any coconut cake is the fluffy layer of pure white coconut dressing the entire cake.
Recipe type: Dessert | Butter Layer Cake
Serves: 10 to 12
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Two 9" Round Layers Pan Prep: Greased, and Floured Oven Temp: 350° Storage: Cover and Refrigerate

Help: Cake Hints and Tips

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Batter:
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup coconut milk
  • 1½ teaspoons pure vanilla extract
  • 1½ teaspoons pure almond extract
  • 1½ cups unsalted butter, room temperature
  • 2 cups granulated sugar
  • 5 large eggs
  • 1 cup shredded or flaked sweetened coconut
Lemon Curd with Coconut:
  • ½ cup (1 stick) unsalted butter
  • ¾ cup granulated sugar
  • 3 tablespoons freshly grated lemon zest (about 3 lemons)
  • ½ cup freshly squeezed lemon juice (about 3 lemons)
  • ⅛ teaspoon salt
  • 6 large egg yolks
  • 1 cup shredded or flaked sweetened coconut
Mascarpone Frosting:
  • 8 ounces mascarpone cheese
  • ½ cup confectioners’ (powdered) sugar
  • 1 cup whipping (heavy) cream
  • 1 teaspoon pure vanilla extract
Garnish:
  • 1 to 2 cups shredded or flaked sweetened coconut
Instructions
Preheat oven to 350 degrees F. Prepare two 9-inch round layer cake pans; lightly grease the pans with shortening and dust with flour. Tip: to make baked cake easier to remove from pan, lightly grease the pan, line with parchment paper, and then lightly grease the top of the parchment paper and dust with flour.
Batter:
  1. In a medium mixing bowl, add flour, baking powder, baking soda, and salt; sift or whisk together to mix. Set aside.
  2. In a small mixing bowl, stir the coconut milk and vanilla extract together. Set aside.
  3. In a large bowl of an electric mixer, cream the butter and sugar until light and fluffy. Tip: To cream, start by placing the butter in the bowl, with an electric mixer on medium speed begin by beating the butter about 1 minute until it is smooth and light in color. With the mixer still on medium speed, slowly add the sugar to the butter, either one tablespoon at a time, or in a very slow steady stream, taking from 4 to 8 minutes to add all of the sugar, and beating until the butter and sugar are fully incorporated and the mixture is a light, or pale yellow color, with a fluffy texture. While adding the sugar, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
  4. Add eggs one at a time, beating until thoroughly mixed. Tip: For each egg, crack the egg into a small bowl and whisk with a fork to thoroughly break up the egg before adding to the creamed mixture. Start with the mixer on low speed so the liquid from the egg doesn’t splatter, once the egg is partially mixed increase the speed to medium. Each egg should be fully incorporated into the mixture before adding the next egg, taking about one minute to blend in each egg.
  5. With the mixer on low speed, add about one third of the flour mixture, mix just until the flour is almost completely blended. Scrape the bowl down, and add about one half of the coconut milk mixture, blending just until mixed. Scrape the bowl down again and continue alternating with the flour mixture and coconut milk mixture, ending with the last portion of the flour, and stirring just until blended. Gently fold the coconut into the batter.
  6. Bake: Spoon the batter into the prepared pans and smooth the surface with a small offset spatula or the back of a large spoon. Bake 40 to 45 minutes or until a long toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Remove from oven and place pans on a wire cooling rack to cool for 10 to 15 minutes then remove cake from the pans and place the cake on the wire cooling rack to finish cooling.
Lemon Curd with Coconut:
  1. In a medium heavy saucepan over medium-low heat, combine butter, sugar, lemon zest, lemon juice, salt, and egg yolks. Cook and stir with a rubber spatula or wooden spoon until butter is melted and mixture is thickened, about 7 to 10 minutes, or registers 170 degrees using a candy or instant read thermometer to gauge the temperature. Do not allow mixture to boil or the egg yolks will curdle. Remove pan from heat.
  2. Immediately pour the hot mixture through a fine-mesh sieve to strain out the lemon zest pieces and any bits of egg that may have curdled. Stir in the coconut. Let cool, then pour into an airtight container and refrigerate to chill. The curd will continue to thicken as it cools. Tip: Lemon curd with coconut can be made the day before and refrigerated until ready to use.
Mascarpone Frosting:
  1. In a large mixing bowl, combine mascarpone cheese, confectioners’ sugar, and whipping cream; use an electric mixer and beat together until mixture is smooth. Add vanilla; beat 2 to 4 minutes or until frosting is thick and fluffy.
  2. Mascarpone frosting should be used immediately, or refrigerate until needed.
Assembly:
  1. Using a long serrated kitchen knife, split each cake into 2 horizontal layers. Tip: Cut one of the cake layers so that the bottom half is thicker than the top half, and use the thicker bottom half as the 1st layer to provide a good base to support the upper layers.
  2. Place the thicker bottom half of the layers on a cake plate. Using an offset spatula spread about ⅓ of the Lemon Curd with Coconut over the layer. Repeat with the next two layers. Place the last cake layer on top. Cover the sides and top of the cake with the Mascarpone Frosting. Spread the frosting as smooth as possible over the top and sides.Lemon Cream Coconut Cake
Garnish:
  1. Gently press coconut around the sides and over top of the cake.
  2. Refrigerate the cake at least 30 minutes before serving to firm the frosting before serving. Refrigerate leftovers.