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#cake recipes
tastesoftamriel · 1 year
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Ashlander-style scuttle cake
When you first set eyes on a traditional scuttle cake, your instinct may be to scream or laugh in shock. It's BURNT! How could you possibly serve that? Just trust the Ashlanders on this one, because it's worth every bite (the burned bits are delicious too, and very much edible). A delightful dessert with a cup of coffee or a glass of sweet wine. Best served after refrigerating overnight, if you can bear the temptation.
You will need:
280g Philadelphia cream cheese
250g ricotta
150ml double cream
1 tsp vanilla bean paste (or 2 tsp vanilla extract)
4 eggs
125g sugar
1 tbsp flour
Method:
Preheat oven to 210C/410F.
In a large mixing bowl, combine all your ingredients and beat together well until smooth.
Line a loaf pan or springform tin (about 20cm) with a generous amount of baking parchment, making sure it lines the top of the tin too. Be sure to have extra paper poking out over the top as the cake will rise in the oven and this will prevent spillage.
Scoop your cake mixture into the tin and bake on the middle shelf for 40-45 minutes, until the top begins to look burnt (but not black!) and crackled. Don't worry, it's supposed to look that way!
Remove the cake from the oven and leave it to cool in the tin for at least and hour before moving it to the fridge. Leave it there for a few hours to set (though overnight is best), and serve cold.
Be sure to keep the paper on any unserved cake at all times, as it will start to sag if removed!
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seasonalwonderment · 5 months
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Gluten-Free Gingerbread Cake (Moist & Floofy!) • The Bojon Gourmet
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thehumorousace · 1 year
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Ace color palette cake recipes in German and Englisch
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PS: Personally those would be better than the *other* type of quickie in my opinion, as a sex repulsed ace Id much rather eat cake
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bethcakesblog · 20 days
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lemon poppy seed bundt cake
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dress-this-way · 4 months
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Mini Mango Yuzu Chantilly Cake | Sift & Simmer
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cakemeistro · 8 months
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It’s here! The full YouTube howto cake recipe tutorial to make the scrumtiously soft and velvety lemon loaf /lemon cake you have ever had! https://youtu.be/ac1e0B3-pAo
youtube
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graveyarddirt · 1 year
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"...Simnel cake, a spiced light fruit cake layered with marzipan, has been in existence since at least the Middle Ages. On top are eleven marzipan balls to symbolise the twelve apostles, minus Judas. I added Judas back in & had twelve because I feel for him. Although it is now mostly eaten on Easter Sunday, it was once firmly a cake of Mothering Sunday. Since the 17th century on this day, live-in apprentices & servants would return to their 'Mother church' (hence, 'Mothering Sunday'), & so to the place where their families lived. This was referred to as going ‘a-mothering’..."
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sikfankitchen · 1 year
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Strawberry Cream Cake!! 🍰 🍓 Happy Mother's Day! 💐[Recipe in the Link Description]
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merrybrides · 7 months
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Raspberry Pink Velvet Cake with Raspberry Cream Cheese Frosting
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Every bridal shower needs a standout sweet to ooh and ahh over, and our raspberry pink velvet cake with raspberry cream cheese frosting is pretty marvelous if we do say so ourselves.
Raspberry Pink Velvet Cake with Raspberry Cream Cheese Frosting
Ingredients
3 c. cake flour, spooned and leveled, plus more for pans
1 tbsp. baking powder
1/2 tsp. Kosher salt
1 c. (2 sticks) unsalted butter, at room temperature
2 c. granulated sugar
4 c. fresh or frozen raspberries (thawed), divided, plus more for decorating
4 large eggs
2 tsp. pure vanilla extract
3/4 c. Buttermilk
3 drops pink food coloring, optional
3 tbsp. seedless raspberry preserves
Raspberry Cream Cheese Frosting
1/2 c. (1 stick) unsalted butter, at room temperature
4 oz. cream cheese, at room temperature
1/4 c. fresh raspberries
1 tsp. pure vanilla extract
1/2 tsp. Kosher salt
3 c. confectioners’ sugar
Instructions
Preheat oven to 350°F. Grease and flour 3 (8-inch) cake pans.
Whisk together flour, baking powder, and salt in a bowl.
Beat butter and sugar on medium speed with an electric mixer until light and creamy, 1 to 2 minutes. Add 1 cup raspberries, and beat until smooth, 15 to 20 seconds. Add eggs, one at a time, beating until blended after each addition (mixture will look curdled). Beat in vanilla. Reduce mixer speed to low and beat in flour mixture and buttermilk alternately, beginning and ending with flour mixture, just until flour is incorporated. Mix in food coloring, if desired. Divide batter among prepared pans.
Bake until a wooden pick inserted in center comes out clean, 23 to 25 minutes. Cool in pans on wire racks 10 minutes, then invert onto wire racks to cool completely.
Mix together preserves and the remaining 3 cups of raspberries in a bowl. Place one layer on a cake plate and top with 1/2 of the preserve mixture; repeat again. Top with remaining cake layer. Frost top and sides of cake with frosting. Decorate with meringue kisses, edible flowers, and raspberries.
Frosting Instructions
To make the frosting, beat butter and cream cheese on medium speed with an electric mixer until creamy, 1 to 2 minutes. Beat in raspberries, vanilla, and salt, until raspberries are broken down, 15 to 20 seconds. Reduce mixer speed to low and gradually add confectioners’ sugar until blended and smooth after each addition, 45 seconds to 1 minute.
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slowlycooking · 1 year
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tastesoftamriel · 1 year
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Bantha Pineapple Cake
The Feast of the Tiger is a holiday celebrated by the people of the Banthan Jungle of Hammerfell on 14th of Last Seed. As a thanksgiving celebration, desserts are certainly plentiful, like this upside down pineapple cake. Its appearance has lent the cake its nickname: the sweetroll of Hammerfell.
You will need:
2 tbsp butter, melted
3 tbsp sugar
1 can (6) pineapple rings, well-drained
225g butter
225g flour
225g sugar
1 tsp baking powder
3 eggs
1 tsp vanilla extract
1 tsp cinnamon
Method:
Preheat your oven to 180C/356F.
Whisk the melted butter with the 3 tbsp sugar and use a basting brush to coat the inside of a large bundt tin. Lay your pineapple rings side by side until the tin is fully lined.
In a large mixing bowl, beat together the butter and sugar until light and fluffy. Add the eggs one at a time until totally combined. Sift in the flour, baking powder, and cinnamon and vanilla extract.
Beat the cake mixture until uniform in texture, it should be rather thick and batter-like. Spoon the cake mixture over the pineapple rings and use a spatula to even out the surface.
Wrap the tin with aluminium foil and bake on the middle shelf for 45 minutes. When the timer's up, leave the cake to rest for about 10-15 minutes before placing a large plate on top and quickly but firmly flipping your bundt tin over. The cake should come out easily.
Leave to cool for a further 10-15 minutes before serving. Great with custard or ice cream!
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madeinapinch · 1 year
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Cranberry Orange Pound Cake
Cranberry Orange Pound Cake
This Cranberry Orange Pound Cake is a deliciously subtle blend of sweet and tart with a divine orange glaze. This festive-colored cake is perfect for Christmas breakfast, holiday party desserts, or DIY gifts! We’ve been baking up a storm as we get ready for the holidays. Normally at this time of year, my mom and my sister, and I all get together and have a cookie-baking day. It’s one of my…
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thehumorousace · 1 year
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Hi! May I ask the name of that baking book? All of those cakes look delicious!
Of course 🥰
Have the Front and Back Page of the book:
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I assume its Original Kaiser - Kreative Rezepte/Creative Recipes
It was included in a baking Form my Mom bought from Original Kaiser
If people are interested I can Upload all the other non Ace color palette cakes from the little booklet🥰
- Mod Bumble/Paula
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bethcakesblog · 2 years
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apple fritter cake
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Tiramisù com Creme de Castanha / Tiramisù with Chestnut Cream
A Portuguese version of the classic Italian layered dessert at home with rum-flavored, coffee-soaked ladyfingers, a creamy mascarpone custard, and whipped cream. The top of this tiramisu is dusted with cocoa powder for an impressive no-bake dessert.
Tiramisu 12 Ladyfingers 500g mascarpone cheese 2 eggs 70g sugar 1 tsp vanilla paste 1 cup strong coffee, cold 4 tbsp rum or marsala 250g chesnut spread
Frosting 200ml 35% whipping cream, cold 100g chesnut spread, cold Cocoa powder, to dust
Line an 20cm loaf pan with plastic wrap so that there is an overhang and the entire pan is covered with the plastic. Combine egg yolks, vanilla and sugar in a medium-sized bowl and beat well. In a separate bowl, beat the egg whites to stiff peaks. In a third, larger bowl, combine the egg yolk mixture with the mascarpone, then fold in the egg whites to produce a creamy mixture. Spread a third of the mascarpone cream mixture on the bottom of the loaf. Dunk the ladyfingers in the coffee/rum mixture and place it over the mascarpone filling. Spread half of chesnut cream over the ladyfingers layer. Repeat the process with remaining mascarpone cream, lady fingers and chesnut spread. Cover and place the pan in the refrigerator for at least 12 hours (the Tiramisu can be made 24 hours in advance).
Removes the plastic wrap cover and flip the pan onto a serving dish. Gently removes the loaf pan and slowly peel off the plastic wrap. Prepare the chesnut whipped cream, whip the cream until firm, then add the chesnut spread and whip again. Pipe the whipped cream over the top. then dust with cocoa powder.
-> Recipe here.
-> Where to buy Chestnut Creme here.  It is the Bonne Mamam brand and is next to the sweets and jams.
For more, see -> Dessert, My Sweet? Mais Oui! - Decadent Recipes blog on tumblr & Pinterest |
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Vanilla Swirl Cake
A quick and easy one bowl cake which you can whip up in no time!
I know recently I promised you a chicken pie recipe, I am still working on that….But this well it couldn’t wait, after all its cake and cake with two types of chocolate in it! Yesterday my youngest finished high school and I had promised him a grand dinner to celebrate finishing his 12 plus years at that dreaded place as he calls it. I thought I was doing well getting things organised when my…
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