|Cake Mix from Scratch
2 1/3 c all-purpose flour
1 Tablespoon baking powder
3/4 Teaspoon salt
1 1/2 c white sugar
1/2 c shortening
1 c milk
1 Teaspoon vanilla
yield: 2 8 or 9" cakes
Yellow Cake (Basic):
Mix egg whites until soft peaks form put aside. Sift together flour, baking powder, salt and sugar. Cut in shortening until fine crumbs are formed. Add egg yolks, milk and vanilla; beat at low speed for 1 minute then high for 2 minutes. Gently fold in egg whites. Pour batter into prepared pan/s. Bake at 350 for 25 - 30 min.
Prepare as for basic cake except use 3 egg whites in place of the whole eggs.
Add 1/4 c cocoa powder to the basic mix prior to adding the milk
Add 1 Teaspoon cinnamon, 1/4 teaspoon ground cloves and 1/4 teaspoon ground all spice to the basic mix.
Decrease milk to 2/3 and add 1/3 cup lemon juice.
Pineapple Upside Down Cake:
Melt 14 cup butter in the bottom of your pan. Add 2/3 cup brown sugar into the butter. Place crushed pineapple or slices onto the sugar. Pour prepared basic mix into the pan. Bake 350 for 30 - 35 minutes. Cool 5 - 10 minutes and invert on a cake plate to serve.
Tres Leches - Three Milk Cake
You will need a yellow cake mix baked as directed. Poke holes in the cake with a fork. Pour 1 can evaporated milk, 1 can sweetened condensed milk and 1 pint heavy whipping cream. Spread whipped cream over the top of the cake and sprinkle 5 oz of sweetened coconut on the top. Traditionally served with seasonal fruit.
Chunky Chocolate Cookies
1 pkg Duncan Hines Moist Deluxe Dark Chocolate Fudge Cake Mix
2 large eggs
1/2 c butter
1/4 c packed brown sugar
1 Teaspoon vanilla
1 c semi sweet chocolate chips
1/2 c chopped pecans or walnuts
Preheat oven to 350. Stir in all ingredients except chips and nuts and mix well until blended. Stir in chips and nuts. Drop by rounded tablespoonfull onto a greased baking sheet. Bake at 350 for 12 minutes (14 minutes for crisp). Cool 2 minutes on cookie sheet. Remove to cooling rack to cool completely. Store in an airtight container.
1 cup heavy whipping cream
1 pound semi sweet chocolate chopped
Bring cream to boil. Pour over chocolate allow to stand for 2 minutes. Stir until smooth. Optionally add 1/4 c light corn syrup and/ or 4 Tablespoons unsalted butter.
Stabilized Whipped Cream
1/2 pint (1 cup) heavy whipping cream
2 Tablespoons confectioners sugar
2 Tablespoons piping gel
1/2 Teaspoon clear vanilla
Combine whipping cream and sugar in a mixing bowl, whip to soft peak stage. Add piping gel and flavoring and continue to whip to stiff peaks. Do not overbreat. Yeilds approx. 2 cups.
Cream Cheese Icing
1/2 cup (1 stick) butter (softened)
8 oz pkg cream cheese
1 lb (4cups) confectioners sugar
1 Tablespoon milk
Recipe can be doubled. In a mixing bowl cream butter and cheese together until smooth. Add milk and sugar; beat on high until smooth. Thin to ice your cake or use full strength for piping borders.
16 oz (1 pkg) mini marshmallows
2 Tablespoons water
2 lbs (8 cups) confectioners sugar
* optional 1/8 Teaspoon candy flavoring and decrease the water by 1/8 Teaspoon.
Microwave the marshmallows and water for 20 seconds or until it is soupy. At your option add flavoring and mix. Add the sugar until most of the sugar is incorporated and it is no longer sticky. Take it out of the bowl and knead with spoons or your hands (if not hot) until soft (will take 5 - 7 minutes). Keep covered with plastic wrap or it will dry out.
1 Tablespoon plus 2 teaspoons unflavored gelatin
1/4 cup cold water
1/2 cup glucose
2 Tablespoons solid vegetable shortening
1 Tablespoon glycerin
2 lbs (8 cups) confectioners sugar
Combine gelatin and cold water; let stand until thick. Place gelatin mixture in top of a double boiler and heat until dissolved. Add glucose, mix well. Stir in shortening and just before completely melted remove from heat. Add glycerin, flavoring and color. Cool until lukewarm. Place 4 cups confectioners sugar in a bowl and make a well. Pour lukewarm mixture into well and stir mixing in more sugar a little at a time antil stickiness is gone. Knead in remaining sugar until smooth and pliable and does not stick to your hands. Use immediately or store covered in plastic. Makes enough to cover 10 x 4 cake.
Class Icing (medium consistency) 3 cups
1 lb confectioners sugar
1 c shortening
3 Tablespoons milk or water
1 teaspoon vanilla
1 Tablespoon merange powder
Cream shortening, milk, vanilla together until creamy. Add confectioners sugar and merange powder. Mix until blended with paddle attachment at a low speed or by hand
Color Flow Icing makes 2 cups
1/4 cup + 1 teaspoon water
1 pound (4 cups) confectioner's sugar sifted
2 tablespoons Color Flow Mix
With electric mixer, using grease-free utensils, blend all ingredients on low speed for 5 minutes. If using hand mixer, use high speed. Color flow icing "crusts" quickly, so keep bowl covered with a damp cloth while using. Stir in desired icing color.
Royal Icing makes 3 cups
3 tablespoons Meringue Powder
4 cups (about 1 lb.) confectioners' sugar
6 tablespoons warm water
Beat all ingredients until icing forms peaks (7-10 minutes at low speed with a heavy duty mixer, 10-12 minutes at high speed with a hand-held mixer).
NOTE: Keep all utensils completely grease-free for proper icing consistency.
Gum Paste Adhesive
1 tablespoon Meringue Powder
1 tablespoon water
Mix Meringue Powder and water together in a very small container (1 or 2 oz. size recommended). Add more water if mixture is too thick. The consistency should be that of heavy cream. Mixture should be thin and transparent when brushed on petals and leaves. It should not be too thick so that it leaves a buildup. Brush on decorations. Cover and refrigerate any remaining adhesive. Mixture may be kept for 4-5 days if needed.
VARIATION: Break off small pieces of Ready-To-Use Gum Paste and add to 1 tablespoon water. Let rest for 30 minutes or until gum paste is softened and dissolved.