• Created on 8/30/09 by indydebi

Posted by indydebi I was given this recipe over 25 years ago by a friend and it's the only icing recipe I've ever used. (I actually didn't know there were other "wedding cake icing" recipes out there!). All measurements are approximate since I'm a "until it looks right cook". Too thin? Add more sugar. Too thick? Add more milk. Luv the flavor of vanilla? Throw lots of it in there! This icing crusts VERY well and holds up great in extreme heat and humidity (passed the "sat outdoors in 90 degrees in August humidity in Indiana for over 5 hours" test!) Indydebi's... read more

• Created on 5/18/13 by Sarahoza

  About This Recipe: I have to tell you that I've tried different cream cheese recipes and to be honest most of them would go runny and taste Ok. So after a number of searches for 1. how to prevent cream cheese from going runny. 2. finding a good recipe that tastes really yummy. I found out the following: A. In order to have a stiff (spread consistency) cream cheese you have to mix the butter and powder sugar first (no matter what the original recipe specifies). Then add the cream cheese (personally I reduce the amount of sugar a bit and add a little more cheese in... read more

• Created on 5/31/13 by jennicake

By jennicake About This Recipe: I'm sure this site doesn't need yet another buttercream recipe, but am sharing this because I absolutely love it!  This frosting is very smooth, with no air bubbles, and easy to work with.   Ingredients: 2 cups - high ratio shortening 1 cup - salted butter (room temperature) 10 tbsp - water (room temperature) 2 tbsp - vanilla extract 3 lbs - powdered sugar     Directions:   Cream shortening and butter together on low until combined and fluffy.  Add water and vanilla, 1 tbsp at a time, until... read more

• Created on 5/28/13 by summerki

By summerki About This Recipe:   This is a very nice neutral flavored cake with sugar, flour, shortening, leavening and salt in quantity similar to that of a cake mix. It is good as is, but also takes to doctoring quite well. When doctoring this cake remember that the eggs, oil and liquids would not be included in the mix and adjust the recipe accordingly. My favorite doctored variation is the WASC version (also in the recipe section). Feel free to vary the liquid ingredients and extract as you wish for flavor variations. This is the recipe referred to in the... read more

• Created on 5/28/13 by summerki

By summerki About This Recipe: This is a great stand-in for a devil’s food cake mix. It differs from the vanilla variation by the addition of cocoa powder and the corresponding reduction of flour and using water instead of buttermilk (which can mute the chocolate flavor). The addition of cocoa powder eliminates the need for the cornstarch since it acts as a starch would in the batter. Dutch processed cocoa gives a rich chocolate flavor to the cake with a beautiful dark color. My favorite cocoa powder is Pernigotti which has incredible chocolate aroma and as an... read more

• Created on 5/28/13 by summerki

By summerki About This Recipe: This chocolate cake, similar to German chocolate cake, has a mild chocolate flavor that can meld well with many buttercreams and fillings. In this cake, whole eggs are used because the presence of lecithin in the chocolate acts sufficiently as an emulsifier and negates the need for the added yolks. This is a recipe referenced in the Cake Central Magazine article on cake mixes.       Ingredients: 1 ½ cups (10 ½ ounces) sugar 4 tablespoons (2 ounces) vegetable shortening or unsalted butter 8 tablespoons... read more

• Created on 5/28/13 by summerki

By summerki About This Recipe: While the name of this cake says it is has almond in it, my variation does not. The name is a nod to the popular mix-doctored cake attributed to Rebecca Sutterby. This cake is the vanilla mock-mix variation doctored in a similar way that the WASC cake is. There are endless variations of this cake around, but I particularly like a lemon variation that adds 1 tablespoon lemon zest and 1 teaspoon lemon oil. Feel free to try experiment with flavoring this cake in various ways. It is an absolutely delicious base cake with a perfect light,... read more

• Created on 5/28/13 by Angies cake

Angie's cake   Best chocolate frosting for chocolate cake , cupcakes and Macrons !!!     INGREDIENTS   250g unsalted butter   500g Icing sugar/Confectioners sugar   2tsp Vanilla extract   3tbsp Nutella   2 tbsp milk( room temperature)   20g Unsweetened cocoa powder     DIRECTIONS   * Mix butter and icing sugar then and Vanilla extract,Nutella and cocoa powder.Add milk until you reach the correct consistency .   Note; Enough to cover 8 inch round cake or dozen of cup cakes.       read more

• Created on 5/11/12 by gfbakergirl88

Posted by gfbakergirl88 I had been searching for the perfect chocolate cake recipe and found Hersheys Chocolate cake recipe but decided to make some changes to it and here's what I came up with. I hope you like it! Ingredients 2 C Granulated Sugar 2 C AP Flour 2t Baking Soda 1t Salt 2 Eggs 1C Buttermilk 3/4C Vegetable... read more

• Created on 6/7/11 by Crraziegirl

Posted by Crraziegirl This lovely, thick and rich frosting is great to work with, crusts well and has been a favourite of all my friends and those who have asked for cakes to be made. This is what I frosted the 3 tier chocolate cake with pink roses (I added some brown food colouring to darken the brown of the frosting on that cake)For a vegan frosting use a vegan marg and water can be used in place of the milk with little change in flavour. All measurements are US cup sizes.Ingredients1/2 cup butter 1/3 cup light Karo syrup (or Golden syrup) 1/4 tsp. salt 1/2 tsp.... read more