CakeCentral.com Recipes

turtle cheesecake

mommyoffour — Wed, 11 Nov 2009 08:40:55 +0000

this is a delicious cheesecake
i love baking so i’m always searching for recipes and change a few things my way

Ingredients

4 packs cream cheese (soft)
2-3 oreo cookie crusts
4 eggs
1 can condensed milk
1tb vanilla
1/2 c sugar
for decoration-
chocolate chips
caramel sauce
mini marshmallows
pecans or walnuts whatever you want (crumbled)

Instructions

cheesecake

mommyoffour — Wed, 11 Nov 2009 08:40:43 +0000

this is my recipe of cheesecake it’s really good!!

Ingredients

2-3 premade crust your choice i like the nilla wafer crust or shortbread crust
1 can condensed milk or 1/2 a can (again your choice)i use the whole can
1/2 c sugar i use evaporated cane sugar it comes out nice and firm with this kind of sugar or if you want smooth and soft cheesecake use regular sugar;-)
1tb vanilla
4 eggs
32oz cream cheese (4 packs)soft

Instructions

Lemon/Lime Virgin Cocktail Cake

yummyfun3040 — Wed, 11 Nov 2009 08:39:46 +0000

I am always trying to think up fun recipes to write. One of my favorite fruit flavors is lime and I thought I would put together a fun “drink” cake recipe with this flavor. I have never heard of a “Drink” cake before. This is how Lemon/Lime Virgin Cocktail came about. You can also make cupcakes, but be sure the cupcakes only stay in for 20 to 22 minutes or they will be too dry. I hope you enjoy this recipe as much as I have. Enjoy!
(The assembling of cake is down below all of the recipes.)

Ingredients

3 cups sifted cake flour
2 1/2 tsp. baking powder
1/2 tsp. salt
1 3/4 cups granulated sugar
2/3 cups unsalted butter
2 eggs
1 tsp. vanilla
1/2 cup limeade juice from concentrate
1/2 cup milk
green food coloring
1 pkg. lemon pudding
buttercream icing (recipe below)
Toothpicks
wire rack
9-inch foiled cake board
cake container
two 8-inch round pans
parchment paper
spray to grease pans

DIRECTIONS

Pre-heat oven to 350*F. Grease bottom of two 8-inch round pans and line with parchment paper. Sift together flour, baking powder, and salt. Set aside. In separate bowl; mix sugar and butter together until creamy and light. Add eggs and vanilla to cream mixture and mix until incorporated. Add and stir limeade and milk together. Start with dry mixture and add dry and liquid mixtures into cream mixture by alternating them, making sure to mix thoroughly after each until all the ingredients are incorporated together. Add food coloring until desired color. (Tip: I make sure the cake is as green as the inside of a lime). Continue to beat for 1 minute. Place cake mix into prepared pans smooth out evenly. Bake for 30 to 35 minutes or until toothpick comes out clean. Cool on wire racks in pans for 10 minutes. Remove from pans and place cakes bottom side down on wire racks to cool completely. After both the cakes are cooled completely, place in refrigerator before putting cake together. This makes the cake less crumbly.
Lemon Pudding:
Follow the directions on the package and allow it to set up in the refrigerator.
Buttercream recipe:
2 cups white shortening
2 lbs. confectionary sugar, sifted
2-tsp. clear vanilla
2-tsp. clear butter
2-Tbsp. meringue powder
5-6 Tbsp. water (may use more for the right consistency)
Place the first 5 ingredients into mixing bowl and mix until incorporated. Start adding water 1 Tbsp. at a time until buttercream is in the consistency on mayonnaise. This consistency will make it easier to ice cake. Don’t put in refrigerator.
ASSEMBLING CAKE:
Take cakes out of refrigerator. Place one of the cakes top down on a 9-inch foil wrapped board. (Tip: put some buttercream in a ziplock bag, zip up bag and squeeze to one side, snip off point and place buttercream on top of outside of cake to make a ring that will keep the pudding from sliding off the cake.) Now inside that buttercream ring, add about 1/2 of Lemon pudding filling, spreading evenly up to the ring. Place other cake bottom side down on top of filling. Ice cake with buttercream. Decorate with your favorite embelishments. Place cake in a container and put back in the refrigerator.
…………….THIS CAKE TASTE BEST COLD, SINCE IT IS A COCKTAIL……………..

Pumpkin Spice WASC

thefrostedcakencookie — Fri, 06 Nov 2009 21:44:15 +0000

INGREDIENTS

1 box spice cake mix
1 cup all-purpose flour
1 cup granulated sugar
½ tsp salt
3 eggs
1 cup water
1 cup sour cream
1 cup canned pumpkin
2 tsp vanilla extract
DIRECTIONS

whisk together dry ingredients then add wet and beat on low speed for 2 minutes. bake at 325 for 20-25 minutes. makes about 36 cupcakes.

for the icing i used the decorators cream cheese (which i love!) http://cakecentral.com/recipes/4153/Decorators-Cream-Cheese-Frosting
that i added about 1 tbsp of cinnamon, but you can add more or less to taste.

if you have any other questiong feel free to ask away!

Chocolate Fudge Buttercream Icing

MrsJenn — Fri, 06 Nov 2009 07:22:51 +0000

This icing/frosting is rich and yummy and is better served at room temperature. Once chilled it becomes hard and fudge like. It is a great base for black icing for decorating, the strong fudge flavor over powers the black paste coloring.

Ingredients

1/2 Cup Margarine, softened
1/2 Cup +1 Tbls Vegetable Shortening
5 Cups 10X Powdered Sugar
1 Cup Semisweet Chocolate Chips (Ghirardelli is my preference)
1 1/2 Tsp Vanilla
4 Tbls Milk

Instructions

Mix margarine and 1/2 cup shortening until blended. Slowly add 4 cups powdered sugar, vanilla and 2 tbls of milk until creamy, set aside. Melt chips with 1 tbs shortening, mix until syrup like. This can be done in microwave…do not over heat. Poor chocolate into icing and mix well slowly adding additional cup of sugar alternting with 1-2 tbs of milk. Mix until creamy. Add black color paste if desired. Spread onto your favorite cake. Makes about 4 cups of icing. Can be stored in refrigerator for up to 2 weeks. Allow icing to sit until room temperature, then mix before spreading on cake.

Cheesecake

caked4life — Fri, 06 Nov 2009 07:22:35 +0000

A very delicious and super simple dessert to make.

Ingredients

Crust:
12 graham crackers
4 Tbsp. butter

Filling:
4(8oz.) pkgs. Cream cheese
1 cup sugar
4 large eggs
1 ½ tsp. vanilla extract (I use a tad bit more)

Instructions

Happy buttons

Regina1611 — Fri, 06 Nov 2009 07:22:09 +0000

recipe for children’s parties …

INGREDIENTS

200 gr flour
30 g cornflour
170 g butter
50-60 grams of powdered sugar
little vanilla

DIRECTIONS

Sift flour and starch. Beat 170 grams slightly softened butter with powdered sugar and vanilla. Add the flour and knead a soft dough.

The dough is divided into parts. Add to each part of the food colors to choose from and knead.

Pinch off a piece, roll the ball, forming a ball with your fingers a button. Now make “bumpers” buttons with the help of nozzles. A wooden skewer make a hole. Buttons can be dipped into sugar – for a change …. Bake at 150 ° C – 10-15 minutes.

All.

Chocolate, Carrot, Zucchini Brownie

sheeza — Fri, 06 Nov 2009 07:19:58 +0000

I was playing around with a brownie recipe and came up with this.
They are excellent, with all the added fiber and you cannot taste the veggies in them. I have made them using Atta Flour a couple of times with no noticeable difference.

Ingredients

3/4 cup All Purpose Flour
3/4 cup Cocoa Powder
1/2 tsp Salt
1/8 tsp each Baking Powder and Baking Soda
1 1/3 cups Sugar
3/4 cup (1 1/2 sticks) Butter melted
4 eggs
2 cups finely grated Carrots
1/2 cup finely grated zucchini (pressed to remove excess water)
1 tbsp Vanilla flavoring
icing sugar for dusting

Instructions

2. Sift together flour, cocoa powder, baking powder, baking soda and salt.

3. In another bowl combine melted butter, sugar and vanilla. Mix well.

4. Add eggs to the butter mixture one by one and mix thoroughly.

5. Fold in dry ingredients using a wooden spoon or whisk.

6. Add Carrots and Zucchini mix long enough to get a smooth batter.

7. Pour into prepared pan. Bake 30-35 minutes or until tooth pick inserted comes out clean.

8. Cut into squares and dust with icing sugar if desired.

Sour Cream Sugar Cookie

amberkw — Fri, 06 Nov 2009 07:18:39 +0000

A very yummy, fluffy sugar cookie recipe. Don’t try this w/ detailed cutters. You’ll lose the details.

Ingredients

1c shortening
2c sugar
2 eggs
1 c sour cream
1 tsp vanilla
1/2 tsp salt
4 tsp baking powder
4 1/2 c flour

Instructions

Cream shortening, sugar, then add eggs. Beat until fluffy. Add sour cream & vanilla. In separate bowl, combine dry ingredients, then add to wet ingredients. Mix well. Chill 2 hours. Roll & cut out. Give plenty of room to rise. Bake @ 350 degrees for approx. 10 minutes.

Strawberries N Cream Filling

obabassa — Fri, 06 Nov 2009 06:46:07 +0000

Wanted a good strawberry filling that wouldn’t slide and wasn’t tooooo sweet. So, I doctored up a strawberry sleeve filling. This recipe is sooo difficult it should only be tried by professional. NOT. haha

Ingredients

1 Strawberry Filling Sleeve
2 – 8oz Cream Cheese Soften