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cakes recipes

Tiramisu

Info

• Prep: 1 - 2 hrs.
• Cook: ~30 mins.
• Serves: 12

Ingredients

All the ingredients came from Trader Joe's except for the powdered sugar:

You'll need (from left):
Decent rum
A pot of coffee
Two 8 oz. tubs of mascarpone cheese
Good chocolate
3 eggs
Heavy cream
Powdered sugar
3 boxes of ladyfingers

(Additional ingredients for this recipe are listed below in recipe steps).

About the only really special piece of equipment you'll need is a 10+1/2" (or thereabouts) springform pan. Everything else I used should be present in any decent kitchen.

Step 1

The bottom of the springform pan get a lining with a double layer of foil. This just helps seal up the pan so coffee won't leak out. The the barrel of the pan gets clamped on and the excess foil tucked underneath.

Step 2

The Custard 3 egg yolks 1/3 cup of powdered sugar 1/3 cup of rum

Step 3

Whisk together well over simmering water. ... continue to whisk until it thickens a bit. (Note that the bowl is tempered glass. Don't try this with a bowl which is not heat-resistant.) When the custard is done, put it in the fridge to cool.

Step 4

The Cheese Mixture Put your mascarpone and another 1/3 cup of powdered sugar in a larger bowl. Cream them together with a rubber spatula.

Step 5

Then beat with a hand mixer...

Step 6

... until it looks like this.

Step 7

Add 1+1/2 cups of heavy cream.

Step 8

And beat. It will look like extra-thick whipped cream...

Step 9

... and then like over-beaten cream. At this point, I felt the custard was still a little warm, so I put the cheese mixture in the fridge to keep cool and proceeded on with other things.

Step 10

The Chocolate Shavings You will need: Chocolate and a grater.

Step 11

Using the fine side of the grater, I reduced an ounce of fine chocolate to fine shavings.

Step 12

I then folded up the foil into a packet so I could put it in the fridge to keep cool.

Step 13

Back to the Cheese Mixture Everything's cool now, so it's time to mix the custard with the cheese mixture. Pour it in.

Step 14

Fold it together. Put it back in the fridge to stay cool.

Step 15

Assembly You will need: Ladyfingers, knife, coffee, and a rimmed plate. The ladyfingers are a little longer than the pan is tall. I therefore will trim the ends a litlle. Since these are ladyfingers, I think of this as trimming the fingernails. The trimmed ones do not get soaked in the coffee. They get stood up around the outside of the pan, frosted side out. The whole ones get soaked in the coffee for a few seconds, until they are about half wet and half dry, and are used to support the upright ones.

Step 16

The bottom doesn't need to look nice, especially, since it won't show. The outside needs to be pretty. Done. You can see a few places where I've filled holes by soaking a few of the "fingernails" and stuffed them in.

Step 17

Starting to add the cheese mixture. It should seal against every single upright ladyfinger and cover the bottom evenly. Make sure to use less than half. Done with the first layer of cheese mixture and ready fro the next layer of ladyfingers.

Step 18

More ladyfingers get soaked in coffee until about half-wet and are used to make an even layer on top of the cheese mixture. Second layer of ladyfingers is done; ready for more cheese mixture.

Step 19

Second layer of the cheese mixture going in. All done. Took the chocolate out of the fridge... ... and cut off the corner to make a little hole. Then I held the packet by the edges so my body heat wouln't melt the chocolate and sprinkled it on top of the cheese mixture.

Step 20

Voila! ready to cover with foil and stick in the fridge until it's time to go to the party. And here's what it looks like as it's opened up. As expected, the tiramisu was a smash.

Carrot Cake With Pecans

Ingredients:

• 1 1/4 cups vegetable oil
• 2 cups granulated sugar
• 2 cups all-purpose flour, sift before measuring
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon salt
• 4 eggs
• 3 cups grated carrots, raw
• 1 cup finely chopped pecans

Preparation:

In a mixing bowl, combine oil and sugar, blend well. Into another bowl, sift together dry ingredients. Sift half of the dry ingredients into the sugar and oil mixture; blend. Sift in remaining dry ingredients, alternating with eggs, one at a time, beating well after each addition. Add carrots and blend in well. Stir in nuts. Pour batter into a greased 10-inch tube pan. Bake at 325° for about 70 minutes, or until a wooden pick or cake tester inserted in center comes out with no batter clinging. Cool upright in the pan. Remove sides then remove cake from bottom of pan.

Special Sour Cream Coffee Cake

Special Sour Cream Coffee Cake

Ingredients:

• Filling:
• 1/2 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1 tablespoon unsweetened cocoa powder
• 1/2 cup finely chopped pecans or walnuts
• .
• 1 cup butter
• 1 1/3 cups granulated sugar
• 3 large eggs
• 3 cups flour
• 3 teaspoons baking powder
• 1 teaspoon baking soda
• 8 ounces sour cream
• 1/4 cup cream or milk

Preparation:

Combine filling ingredients; set aside.

Grease and flour a 10-inch tube cake pan. Heat oven to 350°.

In a mixing bowl with mixer at high speed, beat butter with sugar until light. Beat in eggs, one at a time, beating after each addition.

Combine the flour, baking powder, and soda in a medium bowl. Combine sour cream and milk or cream in a small bowl.

Slowly beat in flour mixture, alternating with the sour cream mixture. Beat until smooth. Spoon half of the batter into the prepared pan. Sprinkle the filling mixture over the batter. Spoon remaining batter evenly over the filling. Carefully spread to cover.

Bake for 55 to 60 minutes, or until a wooden pick or cake tester inserted in center comes out clean. Cool on a rack in the pan for 10 minutes. Remove the sides of the pan and cool completely on rack.

Black Forest Cake

Ingredients

½ cup (110 g) butter, softened
1+¼ cup (275 g) sugar
2 eggs
1+¼ cup (140 g) all-purpose flour
½ cup (50 g) unsweetened cocoa powder, natural
½ teaspoon baking powder
1 teaspoon baking soda
1 teaspoon vanilla extract
¾ cup (1.8 dl) buttermilk

Ingredients for filling

¼ cup Kirschwasser (Kirsch/cherry brandy), optional
2 cans (14 oz or 400 g) cherry pie filling or pitted cherries
3 cups (7.2 dl) heavy whipping cream, chilled
¼ cup confectioners' sugar
Milk chocolate curls or shavings, for garnish
Maraschino cherries or sweet cherries, for garnish, optional

Method

1. Preheat oven to 350 deg F (Gas mark 4 or 180 deg C).
2. Line a 9 inch (23 cm) cake pan with greaseproof or other non-stick paper.
3. With an electric mixer, beat the softened butter with sugar until white and fluffy.
4. Add one egg at a time, mix well between each egg.
5. Add sifted flour, cocoa powder, baking powder, baking soda, vanilla extract and buttermilk, and mix until the batter is smooth.
6. Transfer to a cake pan and bake at 350 degrees just until set in the middle, approximately 45-60 minutes. A wooden pick inserted in center should come out with just a few moist crumbs on it. Do not over-bake!
7. When cake is cool, use a long serrated knife to cut the cake horizontally into 3 equal layers. It is easier to cut if kept in a refrigerator for a few hours before cutting.

Filling

1. Drain cherry pie filling in a colander to remove most of the thickened juices.
2. Beat the whipping cream with confectioners' sugar until it thickens.
3. Using a vegetable peeler, shave chocolate; refrigerate until the cake is assembled.

Assembling

1. Sprinkle each layer of the cake with Kirschwasser.
2. Place one cake layer on a serving plate.
3. Spread about one fifth of the whipped cream on the layer, and strew half of the cherries on top of the whipped cream.
4. Add the second cake layer.
5. Spread one fifth of the whipped cream on the second layer and the remaining cherries on top.
6. Add the third cake layer.
7. Spread one fifth of the whipped cream on top and one fifth on the sides. Gently press chocolate curls on the sides and/or on top of the cake.

Cakes Recipes

Irish Chocolate Bomb Cakes

Info

• Prep: 30 mins. - 1 hr.
• Cook: ~30 mins.
• Serves: 24

Ingredients

For the chocolate bomb cupcakes:
1 cup unsalted butter, softened
1 cup stout beer
3/4 cup unsweetened cocoa powder
2 cups flour
2 cups sugar
1 1/2 tsp baking soda
1/2 tsp salt
2 eggs
1/2 cup sour cream

For the Irish whisky creme filling:
3 cups bittersweet chocolate chips
1 cup heavy cream
1 1/2 tbsp corn starch
6 tsp Irish whiskey

For the Irish cream frosting:
1 cup unsalted butter, softened
1 cup vegetable shortening
1 1/2 cups powdered sugar, or to taste, sifted
6 tbsp Irish cream
1 tsp vanilla extract
pinch of salt

Step 1

Preheat oven to 350 degrees Fahrenheit and line your cupcake pan(s). Bring the beer and butter to a simmer and then whisk in the cocoa powder until smooth. Remove from heat and allow to cool slightly. Sift the flour, sugar, baking soda and salt together in a large bowl and set aside.

Step 2

Beat eggs and sour cream together until combined.

Step 3

Gradually add the cocoa mixture to the eggs, constantly mixing so that you don't scramble the eggs.

Step 4

Gradually add the dry mixture to the wet.
Reminder: Make sure to scrape your mixing bowl and paddle between each addition, especially the bottom where ingredients can settle!

Step 5

Fill cupcake cups (I filled them about 1/2 to 2/3 of the way up) and bake for about 15 minutes, or until a toothpick comes out clean. Rotate halfway through to ensure even baking. Allow to cool completely before filling or frosting.

Step 6

Over a double boiler (or a heatproof bowl over a pot of simmering water, making sure the bottom of the bowl doesn't touch the water) melt the chocolate chips, heavy cream and corn starch together. Once mixture is smooth, take it off the heat and stir in the whiskey until combined. Set aside and allow to cool so that it can thicken up before filling the cupcakes, stirring every few minutes.

Step 7

Whip the shortening and butter together until light and fluffy. Then gradually add the sugar. Once you've added enough according to your tastes, add the Irish cream and vanilla extract. Lastly, add a pinch of salt. If you're not frosting the same day, cover and refrigerate.

Step 8

After your cupcakes have cooled, use a tsp or melon baller and dig out a hole (I dug down to about 2/3 of the way down).

Step 9

Then fill them up with the ganache filling. You can pipe it in (if you don't have a piping bag, you can use a plastic sandwich bag with a corner cut off) or just spoon the filling in. Then frost the cupcakes with either a spatula, a piping bag or a sandwich bag.

Step 10

Consume and enjoy!

Tip: These Irish chocolate bomb cupcakes can be made a couple days ahead as long as they're thoroughly wrapped or covered and refrigerated, even after they've been filled. I would recommend holding off on the frosting until the day you serve them though. Also, if you're serving your cupcakes more than 3 to 4 hours after frosting them, you might want to put them in the refrigerator until about an hour before you serve (there is a bit of a dairy in the frosting after all.) Better to be safe than sorry with food poisoning later.

Step 11

Closeup:

Now that you have learned how to make irish chocolate bomb cakes.

bakery history

Bakery History

In the early 1930s the first bakery outlet store was opened to sell the extra products from over-production in the bakeries at a lower cost to consumers. The local people enjoyed the products so much that the bakery decided to open another store in a different area. The customers of this new location found true benefit in the outlet store as they enjoyed all the bread and cake products offered for sale. Economically, this surge of business helped the bakeries recover some of the ingredient costs of these products that would normally be destroyed.

By the 1940s approximately 200 outlets stores were open and customers across the nation enjoyed the benefit of reduced price bread and cake products. Moving into the 1950s as we opened more production facilities, extra product became available and we found a growing need to open more bakery outlets.

Today, there are more than 700 IBC bakery outlet stores nationwide. You can’t beat the delicious products in convenient locations with great sales people to serve your needs.

Apple Cinnamon Bread - Muffin

Ingredients

• 1 1/2 cups all-purpose flour
• 3/4 cup white sugar
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/3 cup vegetable oil
• 1 egg
• 1/3 cup milk
• 2 apples - peeled, cored and chopped
• 
  
• 1/2 cup white sugar
• 1/3 cup all-purpose flour
• 1/2 cup butter, cubed
• 1 1/2 teaspoons ground cinnamon

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Grease six muffin cups or line with paper muffin liners.
2. Stir together 1 1/2 cup flour, 3/4 cup sugar, salt, baking powder and 1 teaspoon cinnamon. Mix in oil, egg and milk. Fold in apples. Spoon batter into prepared muffin cups, filling to the top of the cup.
3. In a small bowl, stir together 1/2 cup sugar, 1/3 cup flour, butter and 1 1/2 teaspoons cinnamon. Mix together with fork and sprinkle over unbaked muffins.
4. Bake in preheated oven for 20 to 25 minutes, until a t

pastry

PASTRY RESIPE
Banana Bread


Ingredients

• 2-3 large ripe bananas
• 1/3 cup melted butter (I didn’t have enough butter today, so I used light tasting olive oil as a substitute - the bread turned out nicely)
• 3/4 - 1 cup sugar
• 1 egg ,beaten
• 1 teaspoon vanilla
• 1 teaspoon baking soda
• pinch of salt
• 1/2 - 1 teaspoon ground cinnamon
• 1 1/2 cups all-purpose flour

Step 1

Combine all ingredients in a bowl - I know, I know…one is “supposed” to combine like ingredients first…but this way has always worked for me :)

Step 2

Beat with mixer.

Step 3

Grease and flour a bread pan (or muffin tin).

Step 4

Pour batter into pan.

Step 5

Bake at 350 degrees for one hour or until a toothpick inserted near the center comes out clean.

Now that you have learned how to make banana bread.