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Frosted Lemon Cake

June 12, 2010 by Firehouse Chef  
Filed under Baked, Buffet, Cake, Dessert, Easy Cake Recipes, New Cake Recipes

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cake_wht Frosted Lemon Cake - This sinfully sweet lemon cake recipe, also comes with a second recipe for a simple vanilla-honey frosting. Once baked and frosted, it is sprinkled and surrounded with toasted coconut. An easy cake recipe that looks like it came from the bakery!

Prep Time: 25 mins
Cook Time: 30 mins
Main Ingredient: Cake
Difficulty Level: 2

Ingredients to make Frosted Lemon Cake

2-1/4 cups (550 mL) all-purpose flour
3/4 cup (175 mL) shredded sweetened coconut
3 tsp (15 mL) baking powder
1/2 tsp (2 mL) salt
3/4 cup (175 mL) unsalted butter , at room temperature
1-1/2 cups (375 mL) granulated sugar
3 eggs
2 tsp (10 mL) vanilla
400 mL can coconut milk
1/2 cup (125 mL) unsalted butter , at room temperature
3-1/2 cups (875 mL) icing sugar , sifted
1 tbsp (15 mL) honey
2 tsp (10 mL) vanilla
2 250 mL jars store-bought lemon curd , about 2 cups (500 mL)
1 cup (250 mL) desiccated sweetened coconut , toasted

Directions to make Frosted Lemon Cake

Step 1:

1.Preheat oven to 350F (180C). Lightly butter two 8-in. (20-cm) round cake pans. Line bottoms with circles of lightly buttered waxed paper or parchment paper. In a bowl, using a fork, stir flour with coconut, baking powder and salt until evenly mixed. In a large bowl, using an electric mixer, beat butter with sugar for 3 min. Beat in eggs, one at a time, beating well after each addition. Beat in vanilla. On low speed, gradually beat in half of flour mixture, then 1 cup (250 mL) coconut milk (save rest of coconut milk for icing), ending with flour mixture. Divide batter between prepared pans. Smooth tops.

Step 2:

2.Bake in centre of oven until a cake tester inserted into centre of cakes comes out clean, 30 to 40 min. Cool in pans on a rack for 10 min. Run a knife around inside edge of pans. Turn cakes onto rack to cool completely. If baking ahead, wrap in plastic wrap. Cakes will keep well at room temperature overnight.

Step 3:

3.For icing, in a large bowl, using an electric mixer, beat butter until creamy, 2 to 3 min. Gradually beat in icing sugar, scraping down the sides as needed. Mixture will be dry at this point. Beat in honey, vanilla and ¼ cup (50 mL) coconut milk. (Save leftover milk for future use.) Beat until smooth. Refrigerate icing at least 1 hour before spreading on cake.

Step 4:

To ice, slice each cake in half horizontally. Place bottom layer on a cake plate. Spread with 150 ml lemon curd nearly to the edge. Repeat with remaining cake layers and curd, ending with cake. Spread icing over top and sides of cake. Press toasted coconut into icing on sides of cake. Cake is easier to cut if refrigerated overnight. It will keep well, covered and refrigerated, up to 3 days.

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Tropical Upside Down Cake

August 9, 2009 by Firehouse Chef  
Filed under Baked, Buffet, Cake, Cake Videos, Dessert, Easy

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Tropical Upside Down Cake - This absolutely heavenly, dynamic, upside down cake recipe has the succulent sweetness of juicy pineapple! “Secretly Simple”, it’s made with a cake mix, this tasty treat looks like something right out of the bakery window. Ideal for potlucks, buffets, or brunches, due to it’s exceptional presentation!

 

How To Make Tropical Upside Down Cake Video

Image Source: by turtlemom4bacon

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Apple Topped Cake

July 15, 2009 by Firehouse Chef  
Filed under Baked, Buffet, Cake, Dessert, Easy Cake Recipes, New Cake Recipes, Snack

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apple_topped_cake Apple Topped Cake - This exquisite, fresh, fruit cake recipe, is just like something you would see in the bakery window, only you make it yourself. Fragrant, cinnamon and farm fresh apples, baked into a cake that will “melt in your mouth”. Quick and easy, it makes a great healthy snack as well as a dessert.

Prep Time: 15 mins
Cook Time: 25-30 mins
Servings: 6-8
Main Ingredient: pple, Cake
Difficulty Level: 2

Ingredients to make Apple Topped Cake

3/4 c All-purpose flour, sifted
3/4 c Whole-wheat flour, sifted
1 ts Baking powder
1/4 c Honey
1/2 c Brown sugar, lightly packed
1/4 c Oil
4 lg Egg white
1 tb Nonfat yogurt, plain flavor
5 Apples, peel/core/slice thin

Topping
Bring to a boil: 2 tb Oil
1/4 c Granulated sugar, OR brown sugar
1 ts Cinnamon
1 ts Natural dehydrated butter

Directions to make Apple Topped Cake

Step 1:Preheat the oven to 425F. Grease a 9×13 inch baking pan.
Step 2:Sift both flours and the baking powder together in a medium sized bowl. Beat the honey, 1/2 cup brown sugar, vegetable oil, egg whites, and nonfat yogurt together. Pour this into the flour mixture and stir well. Pour the dough into the prepared pan and smooth out evenly. Lightly press the apples into the dough in straight lines. Bake for 10 minutes at 425F.
Step 3:Remove the cake from the oven. Drizzle the topping over the top of the apples. Return the cake to the oven and bake at 375F for 15 to 20 minutes or until cake tester comes out clean.

Image Source: stu_spivack

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Pineapple Carrot Cake

July 6, 2009 by Firehouse Chef  
Filed under Baked, Cake, Dessert, Easy Cake Recipes, New Cake Recipes, Snack

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pineapple_carrot_cake Pineapple Carrot Cake - A rich, sweet, dessert cake that is, believe it or not, low fat, and, sugar free! The all natural sweetness of the fresh, healthy carrots and pineapple, is more than enough to satisfy any sweet tooth. Great for potlucks, as anyone can enjoy its pleasant taste.

Prep Time: 15-20 mins
Cook Time: 30 mins
Servings: 8
Main Ingredient: Carrot, Pineapple
Difficulty Level: 2

Ingredients to make Pineapple Carrot Cake

1/2 c Low Fat margarine,softened
3 Eggs** For low fat use egg substitute
1 c Thawed frozen unsweetened pineapple juice concentrate
2 ts Vanilla
2 1/2 c All-purpose flour
2 ts Baking powder
1 ts Baking soda
1 ts Ground nutmeg
1 ts Ground cinnamon
1/4 ts Salt
3 c Shredded carrots

ICING
8 oz Cream cheese, softened
1 cn (8 oz) crushed pineapple in unsweetened juice,drained
1 ts Vanilla

Directions to make Pineapple Carrot Cake

Step 1:Preheat oven to 350 degrees F. Beat butter in large bowl until creamy. Blend in eggs, pineapple juice concentrate and vanilla. Combine flour, baking powder, baking soda, spices and salt. Gradually add to egg mixture, beating until well blended. Stir in carrots.
Step 2:Spread batter evenly into greased 12 x 8 inch baking dish. Bake 30 minutes or until wooden pick inserted in center comes out clean. Cool completely on wire rack.
Step 3:Prepare Icing by combining all ingredients. Spread over cooled cake.

Image Source: stu_spivack

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Berries and Boston Cream

June 10, 2009 by Firehouse Chef  
Filed under Baked, Cake, Dessert, Easy Cake Recipes, Snack

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  Berries and Boston Cream - The fabulous light texture of the cake, the rich sweetness of the chocolate, and the luscious fresh berries, all combine to create this chocolate cake recipe! The perfect Holiday dessert, What more can we say? No doubt, this is a “must try”.

Prep Time: 30 mins
Main Ingredient: Cake, Berries
Difficulty Level: 4

Ingredients to make Berries and Boston Cream

WHITE CHOC. PASTRY CREAM
2 c Milk
1/4 c Cornstarch
1 Vanilla bean,split,lengthwise
6 lg Egg yolks
6 oz White chocolate,finely chopped
3/4 c Plus 1 tablespoon granulated sugar
2 tb Unsalted butter

GENOISE CAKE
7 lg Eggs
1 1/2 c All-purpose flour
7 lg Egg yolks
7 tb Unsalted butter,melted
1 c Granulated sugar

GANACHE
3/4 c Heavy cream
1 lb Semisweet chocolate,finelt chopped
3 tb Water

Directions to make Berries and Boston Cream

Step 1:PASTRY CREAM: In a medium saucepan over high heat, bring the milk and the vanilla bean to a boil. Meanwhile, in a medium mixing bowl, mix together the sugar and the cornstarch so that no lumps of starch remain. Mix in the egg yolks, and using a wire whisk, whisk together until the mixture is combined. When the milk comes to a boil, slowly whisk half of it into the egg mixture. Pour the contents of the bowl back into the saucepan with the remaining milk and whisk continuously over medium heat until thick, about 3 to 5 minutes. Add the chopped white chocolate and the butter, and continue mixing until both melt. Strain the mixture into a medium bowl and cover it with plastic wrap, so that the wrap covers the surface of the cream. Refrigerate until well chilled, at least 1 hour. This may be made one day in advance.
Step 2:GENOISE CAKE: Position a rack in the center of the oven and preheat to 350F. Line the bottoms of two 13 1/2 x 9 1/2-inch baking pans with nt or waxed paper. Lightly butter the parchment. Flour the pans lightly, shaking off any excess. In the 4 1/2-quart bowl of a heavy-duty electric mixer, place the eggs, yolks and sugar. Place the bowl over a pot of simmering water on the stove and whisk constantly until the eggs are just warm. Return the bowl to the mixer stand, and using a wire whip attachment, whip the egg mixture until it triples in volume and forms fluffy, soft peaks. Scrape the batter into a large bowl and sift the flour on top of it. With a rubber spatula, partially fold the flour into the mix. Gently fold in the melted butter. Divide the batter between the prepared pans. Bake the cake for 12 to 15 minutes until golden. Cool the cakes in the pans set on a wire rack.
Step 3:GANACHE: In a saucepan over high heat, bring the cream and water to a boil. Place the chocolate in a medium bowl. Pour the boiled cream over the chocolate. Allow it to melt for a few minutes, then whisk until smooth.
Step 4:ASSEMBLY: With a sharp paring knife, using a 6 1/2inch plate or other disc as a guide, carefully cut out two circles of genoise from each sheet of cake. Leave the circles in place until you’re ready to use them, but lift off the scraps of cake from the pan and discard them. Carefully lift one genoise circle from the pan and place it on a tin bottom of a springform pan or other small platter. Evenly spread one-third of the pastry cream over this layer. Top with another cake layer. Spread one-third of the pastry cream over this layer. Repeat once more and top with the final layer of sponge. Refrigerate until ready to serve. When you’re ready to serve the cake, remelt the ganache over a double boiler. Top the cake generously with the ganache so that it drips down the cake sides. Use a small offset metal cake spatula to smooth the ganache into an even layer on the sides of the cake. Garnish the cake with fresh raspberries.

Image Source: Charles Haynes

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Lemon Cherry Cake

June 9, 2009 by Firehouse Chef  
Filed under Baked, Dessert, Easy, Easy Cake Recipes, Snack

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lemon_cherry_cake Lemon Cherry Cake - This creamy, cherry, lemon cake, is a nice change from the traditional. Super rich and creamy, it is bursting with a winning combination of flavors; Lemon, cherry, and vanilla, the perfect blend of tasty fruit.Prep Time: 25-30 mins
Main Ingredient: Cake, Fruit
Difficulty Level: 2

Ingredients to make Lemon Cherry Cake

1 Lemon, pudding cake mix
1 c Confectioners sugar
8 oz Cream cheese, softened
9 oz Cool whip whipped topping
1 Pkg vanilla pudding mix; small amount milk
1 c Cherry pie filling

Directions to make Lemon Cherry Cake

Step 1:Mix and bake cake according to package directions in 9 inch cake pans. Cool completely.
Step 2:Mix confectioners sugar, softened cream cheese and 3 tbsp. of Cool Whip whipped topping. Blend well. Spread 1/2 the mixture on bottom layer. Spread 1/2 can cherry pie filling over it.
Step 3:Place on top layer of cake. Secure with toothpicks, if necessary. Spread remaining cherry filling over all. But don’t add cherries yet.
Step 4:Blend the pudding mix with the remaining Cool Whip topping. Add a small amount of milk if it seems too stiff. Frost sides of cake and build a rim at the top of the cake to hold the remaining cherry pie filling.

 

Image Source: foodistablog

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