Saturday, December 25, 2010
Saturday, October 23, 2010
Candy Corn Cakes
I'm not much of a baker, so when I decided to make a candy corn cake recipe I found in a magazine I knew I was taking a risk.
Don't they look pretty though?
I attempted this one Saturday night a few weeks ago, and it was pretty much a flop. After spending half an hour running all around Wal-Mart and getting back home, I realized I didn't have parchment paper. So by the time I ran back out to the grocery store, I didn't get started until 9pm. You see that 45 minute prep time there at the bottom? Yeah, um, try 3 hours. ;) I went to bed after midnight only to wake up the next morning to bake sugar cookies to use up the rest of the icing (I only used less than 1/4 of what the recipe called for!)
The end result - cookies with a huge hint of flour taste and cakes that I gagged at. And I promise I followed the directions to a T!
It was funny nonetheless, but sad when I was too embarassed to share them and ended up throwing them out. Eric somehow managed to swallow down one cake though.
Here's the original recipe - try at your own risk ;)
Candy Corn Cake Wedges (via here)
Prep Time: 45 minutes
Bake: 25 minutes
Yield: 12 wedges (serving size: 1 wedge)
Cost per Serving: $.66
Ingredients
Cake:
1/2 cup plus 2 Tbsp. all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup milk, at room temperature
2 large eggs, at room temperature
1 teaspoon vanilla extract
8 tablespoons (1 stick) unsalted butter, at room temperature
3/4 cup sugar
Frosting:
3/4 cup vegetable shortening
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
1 teaspoon vanilla extract
6 cups confectioners' sugar
6 tablespoons milk
Yellow and orange food coloring
Orange sprinkles, optional
Preparation
1. Make cake: Preheat oven to 350ºF. Grease a 9-inch round cake pan; line with parchment paper. Grease parchment. Lightly coat bottom and sides of pan with flour, knocking out excess.
2. In a bowl, whisk flour, baking powder and salt. In a separate bowl, whisk milk, eggs and vanilla. Using an electric mixer on medium-high speed, beat butter and sugar until light, about 2 minutes. Lower mixer speed; beat in half of flour mixture. Beat in milk mixture, then remaining flour mixture. Increase mixer speed to medium-high; beat just until smooth.
3. Scrape batter into pan; smooth top. Bake until cake is light golden and starts to pull away from sides of pan, about 25 minutes. Cool in pan on wire rack for 15 minutes. Invert onto rack, peel away parchment, turn cake right side up and cool completely. Cut into 12 wedges. Place wedges on a parchment-lined baking sheet; freeze for 30 minutes.
4. Make frosting: Using an electric mixer on medium speed, beat shortening, butter and vanilla. Add confectioners' sugar, 1 cup at a time, beating well after each addition. Add milk; beat until frosting is fluffy.
5. Reserve 1 cup of icing in a small bowl. Divide remaining icing between 2 medium bowls and tint 1 bowl with yellow food coloring and 1 with orange.
6. Working with 1 wedge at a time, leaving remaining cake wedges in freezer, frost pointed end with white icing, middle portion with yellow icing, and outer portion with orange icing. Repeat with remaining cake wedges and frosting. Press sprinkles on outside of wedges, if desired. Chill until ready to serve.
Don't they look pretty though?
I attempted this one Saturday night a few weeks ago, and it was pretty much a flop. After spending half an hour running all around Wal-Mart and getting back home, I realized I didn't have parchment paper. So by the time I ran back out to the grocery store, I didn't get started until 9pm. You see that 45 minute prep time there at the bottom? Yeah, um, try 3 hours. ;) I went to bed after midnight only to wake up the next morning to bake sugar cookies to use up the rest of the icing (I only used less than 1/4 of what the recipe called for!)
The end result - cookies with a huge hint of flour taste and cakes that I gagged at. And I promise I followed the directions to a T!
It was funny nonetheless, but sad when I was too embarassed to share them and ended up throwing them out. Eric somehow managed to swallow down one cake though.
Here's the original recipe - try at your own risk ;)
Candy Corn Cake Wedges (via here)
Prep Time: 45 minutes
Bake: 25 minutes
Yield: 12 wedges (serving size: 1 wedge)
Cost per Serving: $.66
Ingredients
Cake:
1/2 cup plus 2 Tbsp. all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup milk, at room temperature
2 large eggs, at room temperature
1 teaspoon vanilla extract
8 tablespoons (1 stick) unsalted butter, at room temperature
3/4 cup sugar
Frosting:
3/4 cup vegetable shortening
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
1 teaspoon vanilla extract
6 cups confectioners' sugar
6 tablespoons milk
Yellow and orange food coloring
Orange sprinkles, optional
Preparation
1. Make cake: Preheat oven to 350ºF. Grease a 9-inch round cake pan; line with parchment paper. Grease parchment. Lightly coat bottom and sides of pan with flour, knocking out excess.
2. In a bowl, whisk flour, baking powder and salt. In a separate bowl, whisk milk, eggs and vanilla. Using an electric mixer on medium-high speed, beat butter and sugar until light, about 2 minutes. Lower mixer speed; beat in half of flour mixture. Beat in milk mixture, then remaining flour mixture. Increase mixer speed to medium-high; beat just until smooth.
3. Scrape batter into pan; smooth top. Bake until cake is light golden and starts to pull away from sides of pan, about 25 minutes. Cool in pan on wire rack for 15 minutes. Invert onto rack, peel away parchment, turn cake right side up and cool completely. Cut into 12 wedges. Place wedges on a parchment-lined baking sheet; freeze for 30 minutes.
4. Make frosting: Using an electric mixer on medium speed, beat shortening, butter and vanilla. Add confectioners' sugar, 1 cup at a time, beating well after each addition. Add milk; beat until frosting is fluffy.
5. Reserve 1 cup of icing in a small bowl. Divide remaining icing between 2 medium bowls and tint 1 bowl with yellow food coloring and 1 with orange.
6. Working with 1 wedge at a time, leaving remaining cake wedges in freezer, frost pointed end with white icing, middle portion with yellow icing, and outer portion with orange icing. Repeat with remaining cake wedges and frosting. Press sprinkles on outside of wedges, if desired. Chill until ready to serve.
Thursday, October 7, 2010
Happy Birthday!
A belated "happy birthday" to Grandpa Jack!
And "happy birthday" today to Aunt Cindy and a belated to Uncle Dave!
Hope you all had wonderful days! We love you!
And "happy birthday" today to Aunt Cindy and a belated to Uncle Dave!
Hope you all had wonderful days! We love you!
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