Alternatives to Wedding Cakes
Saturday, October 2nd, 2010
Ingredients:
* 1 1/2 cups all-purpose flour, stir before measuring
* 1/2 teaspoon baking soda
* 1 teaspoon nutmeg
* 1/2 teaspoon salt
* 1/2 cup shortening
* 1 cup light brown sugar, firmly packed
* 1/2 teaspoon vanilla extract
* 1 egg
* 2 tablespoons milk
* 1/2 cup chopped nuts
* 1/3 cup chopped candied cherries
* 2 tablespoons chopped candied fruits
* 2 tablespoons chopped candied peels
Directions;
Preheat oven lo 375°. Sift flour with baking soda, nutmeg, and salt. Beat together shortening, brown sugar, vanilla, and egg until well-blended. Blend in half of flour mixture, then milk, then remaining flour mixture. Stir in chopped nuts, cherries, candied fruit and peel.
Drop by level tablespoons about 2 inches apart, onto greased baking sheets. Press lightly with a flat-bottomed glass covered with a damp cloth. Bake 10 to 12 minutes at 375°. Makes about 3 dozen fruit cookies.
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Friday, September 17th, 2010
Ingredients;
2 1/4 cups flour
3/4 cup granulated sugar
1/2 teaspoon salt
1 1/2 teaspoon cinnamon
1 cup light brown sugar
3/4 cup vegetable oil
1 cup chopped walnuts or pecans
1 teaspoon baking powder
1 teaspoon baking soda
1 large egg
1 cup buttermilk
Directions;
Adjust rack in lower third of oven and preheat to 350 degrees F. Grease and flour a 9 x 13 x 2-inch baking pan. Sift the flour, granulated sugar, salt and 1/2 teaspoon cinnamon into a large bowl. Using a rubber spatula or whisk briefly mix in the brown sugar to blend ingredients together. Stir in the oil, mixing well.
For the topping, remove 3/4 cup, loosely packed, from the mixture. Add the nuts and the remaining cinnamon and with fingertips, blend well; set aside.
To the remaining mixture, stir in the baking powder and baking soda. Blend in thoroughly the egg and buttermilk until mixture is smooth. Pour into prepared baking pan. Sprinkle topping mixture evenly over batter. Bake for about 35 minutes or until a toothpick inserted in the center comes out free of cake.
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Saturday, September 4th, 2010
Ingredients;
24 dove, heart, circle and diamond Sugar Cookies
1-1/2 cups (375 mL) butter, softened
2-1/4 cups (550 mL) granulated sugar
3 eggs
2 tsp (10 mL) grated lemon rind
2 tsp (10 mL) orange rind
4 tsp (18 mL) lemon juice
1-1/2 tsp (7 mL) vanilla
3-3/4 cups (925 mL) all purpose flour
1-1/2 tsp (7 mL) baking powder
1-1/2 tsp (7 mL) baking soda
1/2 tsp (2 mL) salt
2-1/4 cups (550 mL) milk
For the Icing:
1-1/2 cups (375 mL) butter, softened
7-1/2 cups (1.875 L) icing sugar
1 cup (250 mL) whipping cream
3/4 tsp (4 mL) almond extract
Directions;
Cake: Line bottoms and sides of one 6-inch (1.25 L) and one 9-inch (2.5 L) springform pan with parchment paper. Set aside.
In large bowl, beat butter with sugar until fluffy; beat in eggs, 1 at a time, until combined. Beat in lemon and orange rinds, lemon juice and vanilla.
In separate bowl, whisk together flour, baking powder, baking soda and salt ; stir into butter mixture alternately with milk, making 3 additions of dry ingredients and 2 of milk. Scrape 2-1/4 cups (550 mL) into small prepared pan; scrape remaining batter into large pan. Smooth tops.
Bake in centre of 350°F (180°C) oven until cake tester inserted in centre comes out clean, about 50 minutes for small cake and 1 hour for large. Let cool on racks for 20 minutes. Remove from pans; peel off paper and let cool on racks. (Make-ahead: Wrap separately in plastic wrap; store for up to 24 hours. Or overwrap in heavy-duty foil and freeze for up to 2 weeks.)
Creamy Butter Icing: In large bowl, beat butter until fluffy. Alternately beat in sugar and whipping cream, making 3 additions of sugar and 2 of cream. Beat in almond extract.
Trim tops of cakes to level. Cut each in half horizontally. Place l large layer, cut side up, on cake board, cake stand or tray; spread top with 1 cup (250 mL) of the icing. Top with second large layer, cut side down; spread scant 1 cup (250 mL) of the icing over top and side to mask and seal in crumbs, providing smooth base for final icing.
Place 1 small layer, cut side up, on waxed paper–lined baking sheet; spread top with 1/3 cup (75 mL) of the icing. Top with second small layer, cut side down; spread 1/3 cup (75 mL) of the icing over top and side of cake, masking to seal. Chill each until icing is firm, about 30 minutes.
Spread remaining icing over top and sides of both cakes. Using palette knife dipped in hot water and wiped dry, smooth icing. Chill until icing is firm, about 1 hour.
Using spatula, centre small cake on large cake. (Make-ahead: Cover loosely with plastic wrap; refrigerate for up to 24 hours. To serve, let stand at room temperature for 45 minutes.) Decorate cake with Sugar Cookies.
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Friday, September 3rd, 2010
Ingredients;
• 1 cup whole wheat flour
• 1 1/2 cups all purpose flour
• 1 1/2 cups sugar
• 1 cup finely chopped, peeled apple (I prefer to use Granny Smith or Jonagold apples for baking)
• 1/2 cup chopped walnuts
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 teaspoon cinnamon
• 1/2 teaspoon freshly grated nutmeg
• 2 large eggs
• 1 1/2 cups applesauce
• 1/2 cup melted butter
Directions;
Combine all dry ingredients in a large mixing bowl. Add eggs, butter, and applesauce. Mix for 2 minutes at slow speed. Scrape bowl. Mix at medium speed for 1 minute. Scrape bowl, and stir in chopped apples and walnuts.
Your oven should be preheated to 350 degrees. spoon cupcake batter into cupcake pans lined with paper
or foil cupcake liners. You should fill each cup approximately 1/2 to 2/3 full making sure you have the same amount of batter in each cup.
Bake your cupcakes for 15-20 minutes, or until a toothpick inserted into the center comes out clean. Remove the applesauce cupcakes from the pan, and cool completely on a wire rack.
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Thursday, September 2nd, 2010
Ingredients;
• 1 cup sugar
• 1/4 teaspoon cream of tartar
• 1/4 teaspoon salt
• 6 large eggs, separated
• 2 tablespoons ice water
• 1 teaspoon lemon juice
• 1/4 teaspoon almond extract
Directions;
Before you begin mixing these low fat cupcakes, warm your oven to 325 degrees and line cupcake pans with liners. Place ice water in bowl with egg yolks. Set aside.
In a separate bowl, beat egg whites until just frothy. Add cream of tartar and continue beating until stiff. Set aside.
Beat egg yolks until they are lemon colored. Add sugar to beaten egg yolks gradually and mix until well blended. Fold flour and salt into egg yolks 1/3 at a time making sure to incorporate the flour completely into the egg yolks.
Add lemon juice and almond extract to the egg yolk mixture. Fold egg yolks into the stiff egg whites.
Spoon this easy sponge cake recipe batter into cupcake liners and bake in a preheated oven approximately 20 - 25 minutes or until a toothpick inserted into the center comes out clean.
Cool sponge cake cupcakes completely in the cupcake pans.
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Wednesday, September 1st, 2010
Ingredients:
• 1/2 cups cake flour (about 6 ounces)
• 3/4 cup all-purpose flour (about 3 ounces)
• 1 1/4 cups powdered sugar, divided
• 2 teaspoons cornstarch
• 1/4 teaspoon salt
• 1/2 cup chilled butter, cut into small pieces (add 1/4 cup additional butter for a moister cookie)
• 3 teaspoons ice water
• 1 1/2 teaspoons vanilla extract
• 1/2 cup dried tart cherries
• 1/4 cup finely chopped salted dry-roasted pistachios
• 1/4 teaspoon almond extract
• cooking spray
Directions;
Preheat oven to 350°. Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, 3/4 cup powdered sugar, cornstarch, and salt in a food processor; pulse to combine. With food processor on, add butter through food chute a few pieces at a time; process 1 minute or until mixture is the texture of sand.
Combine 3 teaspoons ice water and vanilla in a small bowl. With food processor on, slowly add ice water mixture through food chute; process 1 minute or until very well combined. (Mixture will remain crumbly.) Add cherries and pistachios; pulse 10 times or just until combined. Transfer mixture to a bowl. (Mixture will be crumbly.) Gently press mixture into a level tablespoon; pack lightly with the heel of your hand. Turn out onto a baking sheet coated with cooking spray. Repeat with remaining dough to form 32 cookies.
Bake at 350° for 15 minutes or just until bottoms are golden. Remove from oven; cool 10 minutes on baking sheet. Place remaining 1/2 cup powdered sugar in a large bowl. Add cooled cookies; toss gently to coat with powdered sugar. Transfer cookies to wax paper to cool completely.
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Thursday, August 26th, 2010
Ingredients;
• 1 c. confectioners’ sugar shopping list
• 1 c. softened margarine
• 4 c. Bisquick baking mix
• 1 c. chopped walnuts
• 2 tsp. almond extract
• 4 T. water
Directions;
• Mix sugar and margarine then add Bisquick. Add nuts, almond extract and
• water. If not moist enough, add a little more water. Shape into balls.
• Bake in 350 degree oven for 10-12 minutes on ungreased cookie sheets.
• When slightly cool, roll in confectioners’ sugar, then roll again. Makes
• approximately 6 dozen.
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Friday, August 20th, 2010
Ingredients;
1 1/2 cups self-rising flour
2 cups quick oats
1 1/2 cups brown sugar (or 1 cup brown sugar + 2 tsp. Sweet ‘N Low Brown)
3/4 Cup liquid Butter Buds (or 3/4 cup Promise Ultra Fat-Free margarine)
1 (21 oz.) can pie filling (strawberry, cherry, apple, or blueberry) (regular or “lite”) If using “lite” add 1 packet Sweet ‘N Low and 1 tsp. almond extract.
Directions;
Mix everything together, except the pie filling. Reserve 1 cup of the crumb mixture for topping.
Pat into a 9 x 13 x 2-inch casserole dish that has been sprayed with a non-fat cooking spray.
Pour can of pie filling on top of crumb mixture. Sprinkle the rest of crumb mixture (1 cup) on top of pie filling.
Bake 45 min.-1 hour in a slow oven. 300°F.
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Tuesday, August 17th, 2010
Ingredients;
Icing Mixture
* 180 g butter
* 500 g icing sugar, sifted
* 180 g caster sugar
* 500 g icing sugar, sifted
* 3 medium eggs, beaten
* food colouring as desired
* 1 tsp vanilla essence
* 180 g self-raising flour
* 1⁄2 tsp baking powder
* 1 Tbsp milk
Directions;
Preheat Oven; Heat oven to 190C/fan 170C/gas 5. Line two 12-hole bun tins with paper cake cases.
Cake Mixture; Cream 175g butter and 175g caster sugar together until light and fluffy. Add 1 teaspoon vanilla essence and gradually beat in 3 beaten eggs little by little, if the mixture curdles add a table spoon of flour and continue beating. Sift in 175g self-raising flour and 1/2 teaspoon baking powder and gently fold in. The mixture should easily drop off the spoon. If it doesn’t, add a little milk and keep stirring.
Bake; Divide the mixture between the cake cases filling each on about 3⁄4 full, and bake for 12-15 mins, until they are pale golden and springy to the touch. (if one tray is on a lower shelf in the oven it may need a little longer). Cool on a wire rack.
Icing; Combine 500g icing sugar with 5 tablespoons water and stir until it reaches a smooth consistency. Divide the mixture into 2 or 3 bowls and colour each bowl with your chosen food colouring, mixing thoroughly.
Top each cake with icing and a sugar flower or cherry, leave to set.
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Wednesday, August 11th, 2010
Ingredients:
1 cup (about 5 ounces) chocolate cookie or chocolate graham cracker crumbs
3 tablespoons melted butter or margarine
2 pint baskets California strawberries, stemmed and halved
2 cups (12 ounces) semisweet chocolate chips
1/2 cup water
2 tablespoons light corn syrup
2 1/2 cups whipping cream, divided
1 tablespoon sugar
Directions;
In bowl, mix crumbs and butter to blend thoroughly. Press evenly onto bottom of 9-inch springform or cheesecake pan. Stand strawberry halves, touching, side-by-side, pointed ends up with cuts sides against side of pan. Set aside.
Place chocolate chips in blender container. In small saucepan over medium heat, mix water and corn syrup; bring to boil and simmer 1 minute. Immediately pour over chocolate chips and blend until smooth. Cool to room temperature.
Meanwhile, in large mixer bowl, beat 1 1/2 cups of the cream to form stiff peaks. With rubber spatula, fold
cooled chocolate into whipped cream to blend thoroughly. Pour into prepared pan; level top. (Points of strawberries might extend above chocolate mixture.) Cover and refrigerate 4 to 24 hours.
Up to 2 hours before serving, in medium mixer bowl, beat remaining one cup cream to form soft peaks. Add sugar; beat to form stiff peaks. Remove side of pan; place cake on serving plate. Using a Pastry Bag with a star tip pipe or dollop whipped cream onto top of cake. Arrange remaining halved strawberries on whipped cream. To serve, cut into wedges with knife, wiping blade between cuts.
Posted in DO NOT USE, Tiered Puddings or Mousses | No Comments »
Tuesday, August 10th, 2010
Ingredients;
For each batch of batter:
• 12 large eggs
• 3/4 cup milk
• 2 tablespoons vanilla
• 1 1/2 teaspoons salt
• 6 cups cake flour (not self-rising)
• 6 sticks unsalted butter (1 1/2 pounds), softened
• 3 cups sugar
• 4 cups lemon syrup
• 2 1/3 cups rose hip, rose fruit, or seedless blackberry jam (about 3 jars, 12 ounces each)
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Sunday, August 1st, 2010
Ingredients
• 1 (18.25 ounce) package white cake mix
• 1 cup all-purpose flour
• 1 cup white sugar
• 3/4 teaspoon salt
• 1 1/3 cups water
• 1 cup sour cream
• 2 tablespoons vegetable oil
• 1 teaspoon almond extract
• 1 teaspoon vanilla extract
• 4 egg whites
Directions
1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour an 11×13 inch cake pan.
2. Stir together the white cake mix, flour, sugar, and salt in a large bowl until well mixed. Pour in the
water, sour cream, vegetable oil, almond and vanilla extracts, and egg whites, and beat with an electric mix
on low until all the ingredients are mixed and moistened but some lumps still remain, 4 minutes.
3. Pour the batter into the prepared cake pan, and bake in the preheated oven until the top is a light
golden brown and a toothpick inserted into the center of the cake comes out clean, about 25 minutes.
Allow to cool before frosting.
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