Orange icing by James Beard
Try this cake filling recipe by cooking guru James Beard.
Ingredients
3/4 cups Orange juice — strained
2 tbs Lemon juice
3/4 cups granulated sugar
1 tb Orange rind — finely grated
What’s next
Mix the orange juice, lemon juice, sugar and orange rind together and drizzle the mixture over the three still warm cake layers. Be careful not to let it all soak into one spot. Then pile the layers on top of each other. The juice mixture will give the cake a lovely, fresh, fruity flavor and it is not rich like a chocolate or other candy flavored icing. Leave the cake to cool.
Peanut Butter and Chocolate Cheesecake Bars
Peanut Butter layer
1 cup peanut butter (crunchy)
1- 8 oz. cream cheese (softened)
1/2 cup milk
1 cup sugar
1 tsp vanilla
Chocolate layer
1/2 cup crushed salted peanuts
2 cups sugar
1 cup oil
3 eggs
1/2 tsp baking powder
1 1/2 cups plain flour
2/3 cup powdered cocoa
1/4 cup water
2 tsp vanilla
What’s Next
Directions: Preheat oven to 350°. Thoroughly grease bottom of 9X13 pan. Mix ingredients for chocolate layer in large bowl with wooden spoon and pour half of mixture into prepared pan. Set aside. With electric mixer, beat cream cheese till smooth. Add peanut butter and beat till well incorporated. Add all other ingredients for peanut butter layer. Spoon peanut butter mixture over chocolate layer and spread to edges of pan. Carefully spoon the last half of chocolate mixture over peanut butter layer, making sure that the entire second layer is covered. Bake in preheated oven for 35 minutes or till inserted knife comes out clean. Remove from oven and pour one cup each of peanut butter and semisweet chocolate morsels over hot cake. Let melt and then spread with spoon to cover top of cake.
Serving suggestions: Cool completely and cut into bars OR cut while still warm and serve with ice cream.
Easter Lamb cake
Make this with your kids, or serve as the centerpiece of an elaborate Easter meal. To find this lamb cake mold (or other cute ones for bunnies, eggs and religious images) go to
this baking tools site.
Ingredients
1 (18.25 ounce) package white cake mix
1 (16 ounce) can white frosting
3 cups flaked coconut
2 black jellybeans
1 black shoestring licorice
2 drops green food coloring
Directions
Prepare cake mix according to package directions and bake in two halves of a stand-up lamb cake pan. Cool completely. Stick the two halves of the lamb together using white frosting. Sit the lamb up and frost the entire lamb. Coat the entire lamb with coconut. Decorate with jelly beans for eyes, and licorice for whiskers. Tint any remaining coconut with green food color and use as grass.
Gingerbread House
Here’s a fun (and yummy!) activity you can do with your kids — a gingerbread house! You can even make your creation the centerpiece of your family holiday celebrations. Try not to eat all the candy, though — it’s for the house, remember? Get decorating ideas and the original recipe.
Ingredients
3/4 cup butter
7/8 cup packed light brown sugar
1 teaspoon lemon zest
1 1/2 tablespoons lemon juice
1/2 cup molasses
2 eggs
3 cups all-purpose flour
2 teaspoons baking powder
1 tablespoon ground ginger
2 teaspoons ground allspice
6 egg whites
4 (16 ounce) packages confectioners’ sugar, sifted
What’s Next:
1. Shape the frame of the house out of cardboard. Measurements are: a side wall, 4 1/2 x 8 inches; an end wall, 4 1/2×5 inches; a triangular gable, 4 1/2×3x3 inches; and a roof rectangle, 4 1/2×9 inches.
2. Tape the rectangular end wall piece to the triangular gable piece.
3. Match the long side of the triangle, 4 1/2 inches, to one of the 4 1/2 inch sides of the end wall.
4. Now comes the baking. Get a large bowl and cream the butter and sugar until it becomes fluffy and light.
5. Throw in the lemon zest, lemon juice, and molasses.
6. Slowly beat in the two eggs.
7. In a separate bowl, sift the flour, baking powder, and spices together.
8. Stir the powdered ingredients above into the creamed mixture.
9. Wrap dough in parchment paper, and refrigerate for 1 hour.
10. Turn out dough onto a lightly floured surface.
11. Divide the dough into into 6. Two of the pieces must be larger.
12. Dust flour over a table. Roll out the 4 smaller pieces to approximately the size of the side wall and the end wall with gable templates; cut out two of each.
13. Roll out remaining dough, and cut into two rectangular roof pieces.
14. Transfer gingerbread onto greased baking trays.
15. In a preheated 375 degree F (190 degrees C) oven, bake gingerbread for 10 minutes, or until crisp. When removing from the oven, leave the gingerbread on the baking trays for a few minutes to set, then transfer to wire racks. Leave out overnight to harden.
16. In a large bowl, lightly whisk 2 egg whites. Gradually beat in approximately 5 cups confectioners’ sugar. The icing should be smooth and stand in firm peaks.
17. Spread or pipe a 9 inch line of icing onto a cake board, and press in one of the side walls so that it sticks firmly and stands upright. If necessary, spread or pipe a little extra icing along either side to help support it.
18. Take an end wall and ice both the side edges. Spread or pipe a line of icing on the board at a right angle to the first wall, and press the end wall into position. Repeat this process with the other two walls until they are all in position. Leave the walls to harden together for at least two hours before putting on the roof. Spread or pipe a thick layer of icing on top of all the walls, and fix the roof pieces in position; the roof should overlap the walls to make the eaves. Pipe or spread a little icing along the crest of the roof to hold the two pieces firmly together. Leave overnight to set firmly.
19. When ready to decorate, make the remaining icing. In a large bowl, lightly whisk 4 egg whites, and mix in remaining confectioners’ sugar as before. Use this to make snow on the roof, and to stick various candies for decoration. Finish with a fine dusting of sifted confectioners’ sugar.
Pumpkin Roll
Pumpkin pie may be a classic — but you can add a modern twist to an old favorite with this light and elegant Pumpkin Roll
Ingredients
3 eggs, beaten
1 cup white sugar
1/2 teaspoon ground cinnamon
2/3 cup pumpkin puree
3/4 cup all-purpose flour
1 teaspoon baking soda
2 tablespoons butter, softened
8 ounces cream cheese
1 cup confectioners’ sugar
1/4 teaspoon vanilla extract
confectioners’ sugar for dusting
What’s next
Set the oven to 375 degrees F. Then, take a brush and spread butter or grease to a 10×15 inch jelly roll pan.
Mix eggs, pumpkin, sugar and cinammon. Then, mix the flour and baking soda in another bowl. Once you’ve blended the “dry’ ingredients, toss into the pumpkin mix and blend.
All you have to do is to take your trusty spatula and spread the mixture on the jelly roll plan. Bake for 15 minutes. Once you’re done (hmmm, can you smell the spice already?) put frostin made from butter, confectionary sugar, vanilla and cream cheese.
Makes about 10 servings.
Reinvent Leftover Halloween Candy
For a super “fruit salad” chop up chocolate covered nougat bars. Combine with apple slices and 12 ounces of Cool Whip. You get that play of sweet and fudgy and tangy and juicy. Yum.
The butterfinger banana cake requires more work, but it’s worth it. You’ll need an 18 and 1/4 ounce package of yellow cake mix, 2 ripe bananas (mashed), 3 chopped Nestle Butterfinger bars, and white frosting. Preheat oven to 350 F, grease a 13 x 0 inch baking pan, and mix the batter, bananas, and butterfingers. Pour into the pan and bake for 40 minutes.
Halloween Kitty Litter Cake
Well folks, Halloween is approaching fast & I’m still convinced that it should still be September, not October! But, the days pass even without my approval it would seem!
Today I have a true gem for you, something I came across while searching for some Halloween treats. If you’re looking for something different this fall season, why not try this hilarious, if not disgusting, Halloween Kitty Litter Cake?
Yep, it’s a cake that looks a heck of a lot like your kitty’s favorite spot. Trick everyone into astonishment as you take a bit out of this cake!
Ingredients:
1 box German chocolate cake mix
12 small Tootsie Rolls
1 box White cake mix
1 Kitty litter pan, probably wanna go with a new one!
2 large pkg Vanilla instant pudding
1 NEW Plastic kitty litter pan liner
1 large pkg Vanilla sandwich cookies
1 NEW Pooper Scooper
Green food coloring
What’s Next:
Prepare cake mixes and bake according to directions (any size pans).
Prepare pudding mix and chill until ready to assemble.
Crumble white sandwich cookies in small batches in food processor, scraping often. Set aside all but about 1/4 cup. To the 1/4 cup cookie crumbs, add a few drops green food coloring and mix until completely colored.
When cakes are cooked to room temperature, crumble into a large bowl. Toss with half the remaining white cookie crumbs and the chilled pudding. IMPORTANT: Mix in just enough of the pudding to moisten it. You don’t want it too soggy. Combine gently.
Line a new, clean kitty litter box. Put the cake/pudding/cookie mixture into the litter box.
Put three unwrapped Tootsie Rolls in a microwave safe dish and heat until soft and pliable. Shape ends so they are no longer blunt, curving slightly. Repeat with 3 more Tootsie Rolls; bury them in the mixture. Sprinkle the other half of cookie crumbs over the top. Scatter the green cookie crumbs lightly on top of everything– This is supposed to look like the chlorophyll in kitty litter.
Heat three Tootsie Rolls in the microwave until almost melted. Scrape them on top of the cake; sprinkle with cookie crumbs. Spread remaining Tootsie Rolls over the top; take one and heat until pliable, hang it over the side of the kittler litter box, sprinkling it lightly with cookie crumbs. Place the box on a newspaper and sprinkle a few of the cookie crumbs around & enjoy!
Colby’s Rum Cake Recipe
Well howdy there, readers & a good morning to you. Guess what we’re up to today? If you guessed scaling the great pyramids, you were close, but no cigar, sadly.
Today we’re celebrating my nephew’s birthday with a Rum Cake Recipe. Yep, that’s right, rum cake. And isn’t it perfect weather for it? Enjoy this delicious recipe & take a stroll on me.
Ingredients for Cake:
1/2 cup milk
1/2 cup orange juice
1/2 cup vegetable oil
4 eggs, lightly beaten
1 Tbsp. grated orange zest
1/2 cup dark rum
2 cups flour
1/2 tsp. salt
3 tsp baking powder
1 1/2 cups sugar
1 pkg (3 3/4 oz) Jello vanilla pudding mix
1 cup chopped pecans
Ingredients for Glaze:
1 stick butter
1 cup sugar
1/2 cup dark rum
What’s Next:
Preheat oven to 325°
Mix milk, orange juice, oil, eggs, orange zest, rum, and set aside.
In separate bowl sift flour, salt and baking powder. Mix in sugar and pudding mix- make a well in center and add milk and oj mixture, mix well.
Sprinkle chopped pecans in a greased and floured bundt pan and pour cake mixture on top.
Bake for 1 hour at 325°. Cool. Invert on plate, prick then spread glaze evenly over top. Do this in stages so that the cake has time to absorb all the glaze.
What’s Next On That Glaze:
Melt butter in saucepan, once butter is melted add sugar. Bring to boil and stir constantly for 5 minutes. Remove from heat and add rum.
Colby’s Rum Cake Recipe
Well howdy there, readers & a good morning to you.  Guess what we’re up to today? If you guessed scaling the great pyramids, you were close, but no cigar, sadly.
Today we’re celebrating my nephew’s birthday with a Rum Cake Recipe.  Yep, that’s right, rum cake. And isn’t it perfect weather for it? Enjoy this delicious recipe & take a stroll on me.
Ingredients for Cake:Â
1/2 cup milk
1/2 cup orange juice
1/2 cup vegetable oil
4 eggs, lightly beaten
1 Tbsp. grated orange zest
1/2 cup dark rum
2 cups flour
1/2 tsp. salt
3 tsp baking powder
1 1/2 cups sugar
1 pkg (3 3/4 oz) Jello vanilla pudding mix
1 cup chopped pecans
Ingredients for Glaze:
1 stick butter
1 cup sugar
1/2 cup dark rum
What’s Next:
Preheat oven to 325°
Mix milk, orange juice, oil, eggs, orange zest, rum, and set aside.
In separate bowl sift flour, salt and baking powder. Mix in sugar and pudding mix- make a well in center and add milk and oj mixture, mix well.
Sprinkle chopped pecans in a greased and floured bundt pan and pour cake mixture on top.
Bake for 1 hour at 325°. Cool. Invert on plate, prick then spread glaze evenly over top. Do this in stages so that the cake has time to absorb all the glaze.
What’s Next On That Glaze:
Melt butter in saucepan, once butter is melted add sugar. Bring to boil and stir constantly for 5 minutes. Remove from heat and add rum.
Strawberry Fruit Filling Cake Recipe
Well, today is my husband’s actual birthday, though we’re celebrating his big day over the weekend. I’m still looking for that perfect birthday cake recipe, but I think I’m getting close.
I’m maybe going to go with something similar to this Strawberry Fruit Filling Cake recipe, which I’ve tried once before & loved it! Why don’t you tackle it & lemme know whatcha think! Have fun!
Ingredients:
2-1/4 cups cake flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup butter, softened
1-1/2 cups sugar
4 egg whites
2 teaspoons vanilla
1 cup milk
Strawberry Frosting (recipe follows)
Fruit Filling (recipe follows)
Fresh strawberries (optional)
What’s Next:
Preheat oven to 350°F. Line bottoms of two 9-inch round cake pans with waxed paper; lightly grease paper. Combine flour, baking powder and salt in medium bowl; set aside.
Beat butter and sugar in large bowl with electric mixer at medium speed until light and fluffy. Add egg whites, two at a time, beating well after each addition. Add vanilla; beat until blended. With electric mixer at low speed, add flour mixture alternately with milk, beating well after each addition. Pour batter evenly into prepared pans.
Bake 25 minutes or until wooden toothpick inserted into centers comes out clean. Cool layers in pans on wire rack 10 minutes. Loosen edges and invert layers onto rack to cool completely.
Prepare Strawberry Frosting and Fruit Filling. To fill and frost cake, place one layer on cake plate; spread top with Fruit Filling. Place second layer over filling. Frost top and sides with Strawberry Frosting. Place strawberries on top of cake, if desired. Refrigerate; allow cake to stand at room temperature 15 minutes before serving.
Strawberry Frosting Recipe:
Ingredients:
2 envelopes (1.3 ounces each) whipped topping mix
2/3 cup milk
1 cup (6 ounces) white chocolate chips, melted
1/4 cup strawberry jam
Beat whipped topping mix and milk in medium bowl with electric mixer at low speed until blended. Beat at high speed 4 minutes until topping thickens and forms peaks. With mixer at low speed, beat melted chocolate into topping. Add jam; beat until blended. Chill 15 minutes or until spreading consistency.
Fruit Filling Recipe:
Ingredients:
1 cup Strawberry Frosting (recipe above)
1 can (8 ounces) crushed pineapple, drained
1 cup sliced strawberries
Combine Strawberry Frosting, pineapple and strawberries in medium bowl; mix well.
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