Easy cake recipes
Описание:
Baking can be a huge undertaking, but Chef Amy Sherman simplifies cake recipes, while amplifying flavors. Chef Amy gives easy ways to spice up boxed cake mix, and how easy it is to make your own glaze.
To doctor up White Cake mix:
1 box Duncan Hines white cake mix
1 stick unsalted butter, melted
4 eggs
1 cup milk
1 teaspoon vanilla extract
Add everything together and mix with an electric mixer for about 5 minutes, or until light and fluffy. Follow package directions for baking times, according to the pan you are using.
To doctor up Chocolate Cake mix:
1 Duncan Hines Devils Food cake mix
1/2 cup coffee
1/2 cup vegetable oil
4 eggs
1 cup sour cream
Add everything together and mix with an electric mixer for about 5 minutes, or until light and fluffy. Follow package directions for baking times, according to the pan you are using.
Blueberry Summer Trifle:
2 angel food cakes, cubed
2 pints blueberries, or 2 bags frozen berries
1 cup sugar
1/2 cup lemon juice
1 batch vanilla pastry cream
2 cups heavy cream, whipped
2 pints fresh blueberries
1 large glass bowl or trifle dish
Cook the berries with sugar, lemon juice and 1 cup water until boiling and slightly thickened. Using an immersion blender (or regular blender) blend the berries into a sauce. Mix the pastry cream and whipped cream together gently, folding them together.
Line the bottom of the bowl with cake. Drizzle with blueberry sauce, very liberally. Top with the pastry cream mixture. Sprinkle with blueberries. Then continue to layer the same way, until the bowl is filled, or the ingredients are gone. It will really depend on how big a bowl you have, so be flexible. You can decorate the top with berries, or more cream. Wrap tightly with plastic wrap, and refrigerate overnight. It's really important to do this, so everything will blend together. Serve.
Pastry Cream:
8 egg yolks
1/2 cup sugar
1/4 teaspoon salt
3 tablespoons cornstarch
2 1/2 cups milk
2 teaspoons vanilla
2 tablespoons unsalted butter
Whisk the egg yolks, sugar, salt and cornstarch together in a bowl. Pour the milk and vanilla into a saucepan and scald the milk over medium heat. When hot, whisk it into the eggs slowly. Transfer the milk back to the saucepan, and cook over medium heat stirring constantly until thick, about 5 minutes. Remove from the heat, sir in the butter. Strain the cream into a bowl. Press plastic wrap on the top and refrigerate until cold. This will keep for up to 3 days until ready to use.
To make Peanut Butter Pastry Cream: follow all the directions. At the end, when you stir in the butter, stir in about 1/2 cup of peanut butter as well. Refrigerate until ready to use.
Reese's Cake:
1 batch doctored chocolate cake, baked in 2 (8 or 9 inch) pans
1 batch peanut butter pastry cream
1/2 batch butter cream
4 oz bittersweet chocolate
Melt the chocolate in the microwave. When melted, stir into the buttercream until combined.
Slice each cake into half, so you have 4 layers of cake. Place one layer down on your cake stand. Place about 2 cups of buttercream into a pastry bag with a large plain tip attached. Pipe a border of buttercream around the outside edge of the cake layer. This will hold in your filling. When done, pour about 1 cup of peanut butter pastry cream onto the cake and spread around. Top with another cake layer and repeat. Do one more time, then top with the bottom layer of chocolate cake, upside down, so you have a smooth edge. Frost with a light layer of buttercream and place in the fridge for at least 20 minutes.
When firm, refrost the cake with more buttercream so you have a nice thick even layer, and smooth is out as best you can. Refrigerate again.
To make the glaze:
8 oz bittersweet chocolate
4 oz butter
1/2 cup corn syrup
2 tablespoons coffee
Melt the chocolate and butter together. Stir in the corn syrup and coffee. Let sit until slightly cool and pourable. When the cake is chilled, Slowly pour the chocolate over the top, and spread just to the edge so it can pour over the sides. Let chill. Press chopped Reese's in to the cake if you wish for more decoration.
Baking can be a huge undertaking, but Chef Amy Sherman simplifies cake recipes, while amplifying flavors. Chef Amy gives easy ways to spice up boxed cake mix, and how easy it is to make your own glaze.
To doctor up White Cake mix:
1 box Duncan Hines white cake mix
1 stick unsalted butter, melted
4 eggs
1 cup milk
1 teaspoon vanilla extract
Add everything together and mix with an electric mixer for about 5 minutes, or until light and fluffy. Follow package directions for baking times, according to the pan you are using.
To doctor up Chocolate Cake mix:
1 Duncan Hines Devils Food cake mix
1/2 cup coffee
1/2 cup vegetable oil
4 eggs
1 cup sour cream
Add everything together and mix with an electric mixer for about 5 minutes, or until light and fluffy. Follow package directions for baking times, according to the pan you are using.
Blueberry Summer Trifle:
2 angel food cakes, cubed
2 pints blueberries, or 2 bags frozen berries
1 cup sugar
1/2 cup lemon juice
1 batch vanilla pastry cream
2 cups heavy cream, whipped
2 pints fresh blueberries
1 large glass bowl or trifle dish
Cook the berries with sugar, lemon juice and 1 cup water until boiling and slightly thickened. Using an immersion blender (or regular blender) blend the berries into a sauce. Mix the pastry cream and whipped cream together gently, folding them together.
Line the bottom of the bowl with cake. Drizzle with blueberry sauce, very liberally. Top with the pastry cream mixture. Sprinkle with blueberries. Then continue to layer the same way, until the bowl is filled, or the ingredients are gone. It will really depend on how big a bowl you have, so be flexible. You can decorate the top with berries, or more cream. Wrap tightly with plastic wrap, and refrigerate overnight. It's really important to do this, so everything will blend together. Serve.
Pastry Cream:
8 egg yolks
1/2 cup sugar
1/4 teaspoon salt
3 tablespoons cornstarch
2 1/2 cups milk
2 teaspoons vanilla
2 tablespoons unsalted butter
Whisk the egg yolks, sugar, salt and cornstarch together in a bowl. Pour the milk and vanilla into a saucepan and scald the milk over medium heat. When hot, whisk it into the eggs slowly. Transfer the milk back to the saucepan, and cook over medium heat stirring constantly until thick, about 5 minutes. Remove from the heat, sir in the butter. Strain the cream into a bowl. Press plastic wrap on the top and refrigerate until cold. This will keep for up to 3 days until ready to use.
To make Peanut Butter Pastry Cream: follow all the directions. At the end, when you stir in the butter, stir in about 1/2 cup of peanut butter as well. Refrigerate until ready to use.
Reese's Cake:
1 batch doctored chocolate cake, baked in 2 (8 or 9 inch) pans
1 batch peanut butter pastry cream
1/2 batch butter cream
4 oz bittersweet chocolate
Melt the chocolate in the microwave. When melted, stir into the buttercream until combined.
Slice each cake into half, so you have 4 layers of cake. Place one layer down on your cake stand. Place about 2 cups of buttercream into a pastry bag with a large plain tip attached. Pipe a border of buttercream around the outside edge of the cake layer. This will hold in your filling. When done, pour about 1 cup of peanut butter pastry cream onto the cake and spread around. Top with another cake layer and repeat. Do one more time, then top with the bottom layer of chocolate cake, upside down, so you have a smooth edge. Frost with a light layer of buttercream and place in the fridge for at least 20 minutes.
When firm, refrost the cake with more buttercream so you have a nice thick even layer, and smooth is out as best you can. Refrigerate again.
To make the glaze:
8 oz bittersweet chocolate
4 oz butter
1/2 cup corn syrup
2 tablespoons coffee
Melt the chocolate and butter together. Stir in the corn syrup and coffee. Let sit until slightly cool and pourable. When the cake is chilled, Slowly pour the chocolate over the top, and spread just to the edge so it can pour over the sides. Let chill. Press chopped Reese's in to the cake if you wish for more decoration.
Комментарии:
Andrew пишет: i like the video and keep up the good work
Andrew пишет: i like the video and keep up the good work
You'll Need:
1 (18.25 ounce) box yellow cake mix
1 small box instant vanilla pudding
1 cup sour cream
4 whole eggs
1/2 cup vegetable oil
1/2 cup milk
Blend cake mix and pudding. Add rest of ingredients. Beat all together for 10 minutes at medium speed with electric mixer.
Topping
3 teaspoons cinnamon
1/4 cup granulated sugar
1 tablespoon flour
Nuts or chocolate chips (optional)
Procedures : Mix together. Pour half of the batter in a greased angel food pan. Sprinkle half of the topping on the batter; cut in and add remaining batter and sprinkle with the remaining topping on cake.
Bake at 350 degrees F for 50 minutes or until it passes the clean wooden pick test
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