Tag 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

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

My Summer Plans…

Emblem of the 4H organisation.

Image via Wikipedia

…include a lot of baking/ cake decorating. I know this for a 100% true fact because those are the projects that I am taking for 4-H. More Specifically, I will be making yeast breads in multiple manners, and trying out new cake decorating techniques. As part of the two projects, I will post some recipes and decorating tutorials here on thechildcooks. Since next week is my Spring Break, I hope to be doing some baking to get a jump-start on my projects; they are due in the middle to end of July, but it is never a bad thing to finish early. 

Also, if things go as planned, I may, hopefully, possibly be looking at having a bakery job. But the probability of that is slim, as people tend to not hire 14 year olds. Never the less, I have picked up an application and found some people to be my references. Another plus would be that the bakery is within running/ biking distance of my house. I figure the sooner I can start getting experience in the real food industry, the closer I am to my dream of one day owning a restaurant.  

‘Til my next baking adventure,

~thechildcooks

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

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

Sourdough Bread and Starlight Cupcakes

Here my fellow bloggers are the recipes for a basic sourdough bread and Starlight Cupcakes.

Sourdough Bread using the starter from this post

1 cup sourdough starter

2 1/2 cups all-purpose flour

2 cup warm water(105-115F)

3 3/4 to 4 1/2 cups all-purpose flour

3 tablespoons sugar

1 teaspoon salt

1/4 teaspoon baking powder

3 tablespoon vegetable oil

Cold water for baking

Start the night before you wish to make the bread or start in the morning and bake at night.

Mix sourdough starter, 2 1/2 cups flour and 2 cups warm water in 3-quart glass bowl with wooden spoon until smooth. Cover; let stand in warm, draft free place for 8 hours.

Add 3 3/4 cups of flour, the sugar, salt, baking soda and oil to the mixture in the bowl; stir with wooden spoon until smooth and flour is completely absorbed. If necessary add some of the remaining 1/2 cup flour.

Turn dough onto heavily floured surface and knead until smooth and elastic, about 10 minutes. Place in greased bowl, turn greased side up and cover. Let rise in warm, draft free place for 1 1/2 hours.

Punch down dough; divide into halves. Shape each half into a round, slightly flat loaf. Place loaves on parchment lined baking sheets and score each loaf 3 times on the top. Let rise until double, about 45 minutes.

Heat oven to 375F. Brush loaves with water and place into preheated oven. Bake, brushing occasionally with water for 50 minutes or until loaves sound hollow. Remove from pans to wire racks to cool.

Note: Because you used your sourdough starter, you should feed it 3/4 cup milk and 3/4 cup water by stirring it in and letting it set on the counter for 12 hours. Return to refrigerator and use once a week to 10 days.  

Starlight Cupcakes

2 1/4 cups all purpose-flour

1 1/2 cups sugar

3 1/2 teaspoons baking powder

1 teaspoon salt

1/2 cup butter

1 1/2 cups milk

1 teaspoon vanilla

3 eggs

Heat oven to 350F and line approximately 27 standard cupcake tin holes with liners or spray. Beat all ingredients on low for 30 seconds then on high for 3 minutes, scraping frequently. Pour batter into tins.

Bake until wooden toothpick comes out clean, about 20 minutes. Remove immediately from pans to cooling racks.

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Filed under Breads, Cake, Sourdough, Sweet