Category Archives: Cake

Been Awhile…

Sorry it has been so long since I last posted anything food related. Today, I made some white chocolate chip cookies and vanilla cupcakes. I will post the recipes and some pictures today or tomorrow.

~thechildcooks

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Filed under Cake, Cookies, Sweet

Bread, Bread, Bread!

I have been in a baking frenzy for my 4H project which is due next Tuesday. On Wednesday, I made basic white bread(from a mix that I demonstrated to my club how to make) and today I made a garden herb loaf. Both turned out really well and taste great. They were the last two recipes that I had to make for my bread baking project, but I will have to make one of the recipes again for judging. I also I been working on my cake decorating project, which is also due on Tuesday, by practicing with piping techniques and making gum paste flowers. I’m not sure what I am going to bake next, but I know tomorrow I am going to be helping out at  a food kitchen, so who knows?

~thechildcooks

Basic White Bread Mix

Contains:

3 ½ cups flour(bag contains 2 ¼ cups)

1 package yeast

2 tablespoons sugar

1 ½ teaspoons salt

Needed:

½ cup warm water

½ cup warm milk

2 tablespoons vegetable oil

Additional flour for board and grease for bowl

To make:

In mixing bowl, pour contents of container and add the yeast package. Mix in warm water and warm milk(120-130 degrees Fahrenheit) and add oil. Blend at low speed until moistened, then bead 3 minutes at medium speed. Gradually add the flour from the separate bag until a stiff dough is formed. Knead on a floured surface until smooth and elastic, about 5 to 8 minutes. Place in a greased bowl, turning greased side up, to rise, covered, in warm place for 30 minutes.

Punch down the dough. On lightly floured surface, roll or pat the dough into a 14 by 7 inch rectangle. Starting with the shorter side, roll up tightly, pressing the dough into a roll with each turn. Pinch edges and end to seal. Place in a greased 9 by 5 inch baking pan and cover. Let rise in a warm place for 15 minutes, or until doubled. Bake in a 400 degree Fahrenheit oven 35 to 40 minutes or until golden brown. Remove from pan and cool before slicing.

Yields 18 ½ inch slices

Garden Herb Loaf

4-4 1/2 cups flour

2 packets quick-rise yeast

3 tablespoons sugar

1 1/2 teaspoons salt

3/4 teaspoon each of dried rosemary, thyme and marjoram(I used 2 1/4 teaspoons of a Italian herb mix)

3/4 cup milk

1/2 cup water

1/4 cup butter plus 1 tablespoon

1 egg

Mix 1 1/2 cups flour with the other dry ingredients. Heat the milk, water and 1/4 cup of butter to 120-130 degrees fahrenheit. Pour onto the dry mix and stir until incorporated. Add egg and enough of the remaining flour to make a soft dough. Knead on a floured surface until smooth and elastic, about 4-6 minutes. Let rest, covered, for 10 minutes. Cut into three equal parts and roll each piece into a 15 inch long rope. Braid and place on a greased cookie sheet. Let rise, covered, for 20-40 minutes more. Heat oven to 375F and bake for 20-30 minutes. Melt remaining butter and brush overtop sprinkling with additional herbs if desired. Cool on a wire rack.

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Filed under 4-H, Breads, Cake, Cake Decorating, Sweet, Yeast Bread

Happy 4th of July

This is a cake that I mentioned baking yesterday. I decorated it as part of my 4h project for a family cook out. Have a happy 4th, everyone! 

~thechildcooks

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Filed under 4-H, Cake, Cake Decorating, Sweet, Uncategorized

Got Cake?

As part of my cake decorating project for 4H, I had to show someone how to bake a cake. I chose to show my sister, who is also taking a cake decorating project, how to make a marble cake. I didn’t realize how some things just come naturally to a person who has been baking for a while, like how I know exactly where things are and how to measure them out. I really enjoyed teacher her though and had a good time doing it. Another thing that I have to do is donate cupcakes to a 4H garage sale, I think I am going to do more of an exotic flavor than vanilla this time. As for my yeast bread baking project, I am also donating bread to the garage sale, but  haven’t decided which recipe I am going to make. Today or tomorrow, I think I am going to make soft pretzels for the project. I will put some pictures of the finished decorated cake up when it gets there.

~thechildcooks

Marble Cake from the Family Fun website

3 cups flour

2 teaspoons baking powder

1/2 teaspoon baking soda

3/4 teaspoon salt

1 cup (2 sticks) unsalted butter, softened

2 1/4 cups sugar

4 large eggs, at room temperature

1 tablespoon vanilla extract

1 1/3 cups buttermilk, at room temperature

1 cup semisweet chocolate chips

Instructions

Lightly butter a 9- by 13- inch cake pan and dust it with flour, knocking out the excess. Heat your oven to 350º.

Combine the dry ingredients by sifting the flour, baking powder, baking soda, and salt into a large bowl. Set the mixture aside.

Melt the chocolate in the microwave or on the stovetop according to the package directions. (Chocolate chips retain some of their shape when melted, so be careful not to overheat or burn them.) Stir the chips until they are smooth, then cool them to lukewarm, about 9 minutes.

Using an electric mixer, cream the butter and sugar on medium-high speed, adding the sugar gradually, until the mixture is light and fluffy. Beat in the eggs one at a time, first breaking them into a separate dish to ensure that no eggshells get in the batter. Add the vanilla extract and blend briefly.

Add about a third of the dry ingredients to the creamed mixture, beating on low speed until the batter is evenly blended. Next, beat in half of the buttermilk until it is evenly blended. Continue in this manner, adding another third of the dry ingredients, the rest of the buttermilk, then the rest of the dry ingredients, beating well after each addition.

Transfer the chocolate to a medium mixing bowl, then add 2 cups of the batter. Thoroughly fold in the chocolate.

Transfer a little more than half of the remaining plain batter to the prepared pan, spreading it evenly with the back of a spoon. Using another large spoon, make 3 wide, lengthwise rows of chocolate batter on top, as shown. Switch back to the plain batter and use what’s left to fill between the chocolate rows.

To create a swirled pattern in the batter, draw the top edge of a table knife across the rows, working from side to side. For best results, be sure not to remove the knife from the batter as you work.

Bake the cake on the center rack until a toothpick inserted in the center comes out clean, about 40 to 45 minutes

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Filed under 4-H, Cake, Cake Decorating, Sweet, Yeast Bread

Shakepeare and Banana Cake

Got you attention didn’t I? Well, if the title didn’t, I hope that these recipes will. On Wednesday(I know, I know, long time ago) I made Crusty Dinner Rolls out of my 4-H book for a Shakespearean festival at school. I was to do a small bit of research on foods during the Elizabethan time period and found that bread was a major part of their diet. So, I decided to kill two birds with one stone: make a recipe for 4-H, then use it for school. The rolls turned out great, but be warned the recipe does make a lot if use make the recommended size.

 Saturday, I once again discovered some almost black bananas on the counter and instead of banana bread, I made banana cake. The recipe calls for a 13×9 pan, but I used a 9 inch and 18 muffin tin cups and that filled it up. The muffins(cupcakes?) rounded out beautifully and are delightfully moist. Definite make again recipe.

One last subject; I have two cartons of just whites egg whites. If anyone has and suggestions, please do tell! I need to use them up soon. Thanks and have a great week.

~thechildcooks

Crisp Dinner Rolls

2 1/2 cups warm water

2 packages active dry yeast

1 tablespoon sugar

1 tablespoon salt

2 tablespoons margarine, softened

6 1/2 to 7 1/2 cups flour

1 egg, beaten

1 tablespoon milk

Measure warm water into a large warm bowl. Sprinkle in yeast, stir until dissolved. Add the sugar, salt, margarine and three cups of flour, bead until smooth. Add enough flour to make a stiff dough. Turn out onto a lightly floured boars and knead until smooth. Place in a greased bowl and let rise for 1 hour, or until doubled.

Punch down dough, divide in half, Divide each half into 18 equal pieces. Shape each into rolls and let rise until doubled. Combine egg and milk; brush this mixture on the tops of the rolls. Bake at 400F for about 15 minutes. Remove from sheets and cool on wire racks.

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Skip Right to the Recipe if You Know What is Good for You: Vanilla Buttermilk Cake with Marshmallowy Frosting

Glossy, snow-white frosting glazed over the top of a sugar cookie tasting cake. Oh, sorry, am I making you drool at your computer? I’m not? Huh, well, you should be, because this cake is g-o-o-d, good. The recipe was originally for cupcakes, but I poured most of it into a 9-inch round(greased) cake pan and four cupcakes, which I put too much batter in and then they overflowed slightly. But, that is not relevent. What is relevent is that you should make this cake and frosting combo now. As in as soon as the butter is a room temperature(and I don’t mean go stick it in the microwave, either). It takes all of 5 minutes to whip together and within the hour, you can have some of this yummy cake; the frosting can be made while the cake is in the oven.  I go the cake recipe from the the comfort of cooking blog and the frosting is from the Betty Crocker Cookbook. Now shoo and make some cake!

~thechildcooks

Vanilla Cupcakes

Makes 12 cupcakes

1 1/3 cups all-purpose flour

1/2 tsp. baking soda

1/2 tsp. baking powder

1/4 tsp. salt

1/4 cup butter, room temperature

1 cup sugar

1 large egg

1 tsp vanilla extract

1 cup buttermilk

Preheat your oven to 400 degrees and line a 12-cup muffin tin with paper cups. In a small bowl, whisk together your dry ingredients until well combined.

In a large bowl, using a mixer, cream together butter and sugar. Add in the egg and vanilla, and beat until smooth. Add half of the flour mixture, stir, pour in buttermilk, stir, and then add the remaining flour. Stir until well combined.

Distribute evenly in muffin cups, filling about 2/3 full. Bake for 18-20 minutes. Allow to cool completely before frosting.

Store in the refrigerator for up to five days.

White Mountain(a.k.a. Marshmallow) Frosting

 1/2 cup sugar

1/4 cup light corn syrup

2 tablespoons water

2 egg white

1 teaspoon vanilla

Mix sugar, corn syrup and water in saucepan. Cover;heat to rolling boil over medium heat. Uncover; boil rapidly until candy thermometer registers 242F .

As mixture boils, beat egg whites until stiff peaks form. Pour hot syrup very slowly in thin stream into egg whites, beating constantly on medium speed. Add vanilla; beat on high-speed until stiff peaks form.

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Filed under Cake, Sweet

Crazy in the Kitchen

So far this weekend, I have been on a baking spree. Yesterday, I made homemade roti(Indian flatbread) and Rustic Pear-Apple Tarts. Today, I made Pretzel Bites and Brownies with Chocolate Frosting. As for tomorrow, I don’t know what I am going to make, but my sourdough is calling from the ‘fridge; I think that a Sunday Sourdough Pancake Dinner is in order. You may be thinking that all of the goodies that I made are completely random, but they all have reasons for why I made them. The roti is because on thursday, I went to a great Indian place and had bread there. After eating, we stopped and bought some curry and tandoori spices. Then, Friday night we had curry-seasoned turkey cutlets with roti and rice. later that night, I was mooching around the internet, looking at various food blogs and was inspired to go into the kitchen and bake. I saw a slightly too-squishy pear and remembered some granny smith apples in the cellar and a tart was born. Today, once again, I was looking at a multitude of food blogs(seems to be a reoccurring theme, huh?)and was inspired to bake. I wanted to do something with my sourdough, but was short on time, so I made a fast rising pretzel recipe instead. As for the brownies and frosting, my dad teaches a Sunday School class full of hungry children, nuff said. Last Saturday, I made an angel food cake for my grandmother’s birthday, I will add the recipe below. Feel free to add a comment as to what you have been baking lately, I alway could use an inspiration.

~thechildcooks

Roti(Indian Flatbread)

My Version

1 cup all-purpose flour

1/2 cup whole wheat flour

water

Melted butter, optional

Mix flour and just enough water to make a kneadable dough. Mix the water in slowly and stir with your hands as to feel when the dough is ready. Knead for 4-5 minutes or until all flour is absorbed. Let rest for 10 minutes to soften the dough. Knead a few times to further soften the dough. Portion the dough and roll into flat, thin circles. Fry on a ungreased skillet until cooked through. Flip once. Serve with a sauce or use as a tortilla-like wrap.

Soft Pretzels
 
Based of the CDKitchen Recipe
 
1 1/2 cup warm water
1 1/8 teaspoon active dry yeast
2 tablespoons brown sugar
1 1/8 teaspoon salt
1 cup bread flour
3 cups regular flour
2 cups Warm water
2 tablespoons baking soda
coarse salt, cinnamon sugar or other topping

Sprinkle yeast on lukewarm water in mixing bowl; stir to dissolve. Add sugar, salt and stir to dissolve; add flour and knead dough until smooth and elastic. Let rise at least 1/2 hour.

While dough is rising, prepare a baking soda water bath with 2 cups warm water and 2 Tbsp baking soda. Be certain to stir often. After dough has risen, pinch off bits of dough and roll into a long rope(about 1/2 inch or less thick) and shape or cut into bites like I did. Dip pretzel in soda solution and place on greased baking sheet. Allow pretzels to rise again. Sprinkle with topping. Bake in 450 oven for about 10 minutes or until golden.

 
Rustic Pear-Apple Tart
 
Crust:
1 1/2 cups flour
 
1/3 cups vegetable oil
 
1/8 teaspoon ground ginger
 
Pinch of salt
 
2-3 tablespoon of water
Mix flour, ginger and salt in large bowl. Add oil and stir. Gradually add water a bit at a time until the dough comes together. Gather into a ball, wrap with plastic wrap and refrigerate for 20 minutes or while you prepare the filling.
 
Filling:
1 medium pear
 
2 small granny smith apples
 
A few dashes each(to your taste)cinnamon, ginger, nutmeg, allspice and cloves
 
1 tablespoon brown sugar
 
1 tablespoon granulated sugar
 
1/8 teaspoon almond extract
 
2 teaspoons apple juice
 
Preheat oven to 350F. Peel both the pear and apples. Cut into 1/4 inch pieces and add spices, sugars, extract and apple juice. Place fruit in fine mesh strainer over bowl to draw out some of the juices. Begin rolling out the dough into a large round as thin or thick as you like. Place on a parchment lined baking sheet. Once a small amount of juices have come out of the fruits, dump them in the middle of the dough circle and fold up the edges over them. Brush the crust with the fruit juice and bake for 20-30 minutes checking to make sure the crust is not too brown and that the fruit is soft. Remove from oven and cool.
 
Brownies(From Betty Crocker)
 
2 ounces of unsweetened chocolate
 
1/3 cup shortening
 
1 cup sugar
 
2 eggs
 
1/2 teaspoon vanilla
 
3/4 cup all-purpose flour
 
1/2 teaspoon baking powder
 
1/2 teaspoon salt
 
1/4 cup mini-chocolate chips(I added this in place of 1/2 cup chopped nuts)
 
Preheat oven to 350F. Heat chocolate and shortening in 2-quart saucepan over low heat, stirring constantly, until melted. Remove from heat. Mix in sugar, eggs and vanilla. Stir in remaining ingredients. Spread in greased 8x8x2 pan. Bake brownies until the sides begin to pull away from the pan edges, 30-35 minutes. Cool slightly and frost with chocolate frosting(do not use all of the recipe unless you enjoy a lot of chocolate).
 
Chocolate Butter Frosting(Also from Betty Crocker)
 
1/3 cu softened butter
 
2 ounces melted, unsweetened chocolate(cool)
 
2 cups powdered sugar
 
1 1/2 teaspoons vanilla
 
2 tablespoons milk
 
Mix butter and chocolate. Stir in sugar. Beat in vanilla and milk until frosting is to spreading consistency.
 
Angel Food Cake(Pillsbury Healthy Baking Cookbook)
 
3/4 cup all-purpose flour
 
3/4 cup sugar
 
1 1/2 cups(approximately 12) egg whites, room temperature
 
1 1/2 teaspoons cream of tartar
 
1/4 teaspoon salt
 
1 1/2 teaspoons vanilla
 
1/2 teaspoon almond extract
 
3/4 cup sugar
 
Preheat oven to 375F. In small bowl combine flour and 3/4 cup sugar. In large bowl beat egg whites, cream of tartar, salt, vanilla and almond extract until mixture forms soft peaks. Gradually add 3/4 cup sugar and mix on high-speed until stiff peaks form. Spoon flour-sugar mixture 1/4 cup at a time over the egg whites; fold in gently just until blended. Pour batter into ungreased 10-inch tube pan. With knife, cut gently through batter to remove large air bubbles. Bake on lowest oven rack for 30 to 40 minutes or until the crust is golden brown and cracks are very dry. immediately invert cake onto funnel or soft drink bottle; let hang until completely cool. Remove from pan. 

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Filed under Breads, Cake, Pie, Savory