Why cakes fail (reasons why)
Why cakes fail (reasons why)
Raw Vegan Mango Banana Cheesecake:
2 cups almonds (soaked for a few hours)
1 cup walnuts
2/3 cup dates
1 teaspoon agave
1 teaspoon coconut oil
Method: blend together in a food processor until it becomes a mold-able, sticky texture. Line the bottom of your cake dish with parchment paper/non-stick paper and then place the mixture inside, fixing it at the bottom and the sides of the dish. The parchment paper just ensures that you can get the cake out of this dish without breaking it.
This should be refrigerated for 2-3 hours to allow time for it to harden.
Mango Banana Filling:
2 cups cashews (soaked for 1-2hours)
a drizzle of coconut milk
1/2 cup coconut oil ( I know this is a lot! But if you want to make a cheesecake that will set in the fridge as opposed to the freezer upping the oil is necessary)
2-3 tablespoons of agave
Put all ingredients inside your blender/food processor and blend until the cashew nuts become fine.
Don’t forget a taste test either - because this stuff is naughty.
Pour it onto your preset base, smooth it out and leave it to set for several hours before serving ( I know! I found it hard to wait too).
Garnish it with topping of your choice - blackberries and date syrup were mine, somehow seemed appropriate!
Hope you guys like it! Give me feedback please <3
I’d never tried molding fondant before I made this cake. I followed the tips in this tutorial and found them wholly insufficient. Maybe it’s because I was using silicone ice cube trays as opposed to molds made specifically for fondant/gumpaste, but I found that simply kneading extra sugar into the fondant was not enough - I needed to generously dust the mold with powdered sugar, and straight-up roll the fondant in a pile of sugar before pressing it in. Freezing it in the mold DOES help quite a lot, although the pieces do get VERY sticky from condensation for a while between unmolding and drying out.
By far the hardest part was sculpting the hair/hats/headpieces. Those f***ers are tiny.
Fujisan, A Warm Molten Lava Cake Created With a Chocolate Candle
Brownie Cupcakes with Cookie Dough Frosting as told by “Sally’s Baking Addiction”
Yields 10 cakes
What You’ll Need:
- (For the brownie) 1/2 cup (1 stick) butter
- 3/4 cup packed brown sugar
- 1/2 cup cocoa powder
- 1/2 tablespoon vanilla
- 2 eggs
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda*
- 3/4 cup all-purpose flour
* The original recipe calls for baking powder, but I read this wrong and put baking soda. The brownies came out perfectly fine, so I’m going to just maintain that I used baking soda
- (For the cookie dough frosting) 1/2 cup (1 stick) softened butter
- 3/4 cup brown sugar
- 1 tsp vanilla extract
- 1 1/4 cup flour
- 1/2 tsp salt
- 4 tbsp skim milk
- 1 cup mini chocolate chips
- Preheat your oven to 375° F
- Melt butter in the microwave in a cereal bowl. Mix in the sugar until smooth and microwave again for about 1 minute. Stir the mixture until smooth again.
- Pour that mixture into another larger bowl and let cool off for a bit (otherwise your eggs will cook in the heat, and that’s no bueno) Then whisk in the vanilla and eggs.
- In another bowl, whisk together the salt, baking soda, cocoa powder, and flour. Add this mixture in about 3 segments until completely mixed.
- Pour batter into cupcake tin, filling 2/3 full. Bake for 8-10 minutes. Mine liked it right at 10.
- While those suckers are baking, in a decent bowl, mix the butter and sugar together with an electric mixer. Add vanilla and mix again.
- Add the flour and salt mixture. Then add the milk.
- When you’re done (and I never recommend using electric mixer to mix these in) pour in your chocolate chips. Eat a few before you mix them in for good luck!
- Frost your fresh baked brownies and stick them in the fridge. They will taste mighty fine when they’re chilled, but no one is judging you if you eat them warm.
These were delicious, and I also think this cookie dough recipe is pretty much perfect for if you want to eat cookie dough and don’t want to eat raw egg. It tastes identical to raw cookie dough. And I would know, because I eat a lot of cookie dough. #noshame
Special thanks to Sally for posting these originally. They are pretty well amazing.
Until next extravaganza!
Luscious and creamy flourless chocolate cake graduation caps
toffee pudding: recipe here
Southern Red Velvet Cake
- 2 1/2 cups all-purpose flour
- 1 1/2 cups sugar
- 1 teaspoon baking soda
- 1 teaspoon fine salt
- 2 tablespoons cocoa powder
- 1 1/2 cups vegetable oil
- 2 eggs, room temperature
- 1 cup buttermilk, at room temperature
- red food coloring (as much as desired)
- 1 teaspoon white distilled vinegar
- 1 teaspoon vanilla extract
- Preheat the oven to 350 degrees F. Lightly butter and flour 3 (9 by 1 1/2-inch round) cake pans.
- In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla.
- Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.
- Divide the cake batter evenly among the prepared cake pans. Place the pans in the oven evenly spaced apart. Bake, rotating the pans halfway through the cooking, until the cake pulls away from the side of the pans, and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes.
- Remove the cakes from the oven and run a knife around the edges to loosen them from the sides of the pans. One at a time, invert the cakes onto a plate and then re-invert them onto a cooling rack, rounded-sides up. Let cool completely.
Cream cheese frosting:
- 1 pound cream cheese, softened
- 4 cups sifted confectioners’ sugar
- 2 sticks unsalted butter (1 cup), softened
- 1 teaspoon vanilla extract
- In a standing mixer fitted with the paddle attachment, or with a hand-held electric mixer in a large bowl, mix the cream cheese, sugar, and butter on low speed until incorporated. Increase the speed to high, and mix until light and fluffy, about 5 minutes. (Occasionally turn the mixer off, and scrape the down the sides of the bowl with a rubber spatula.)
- Reduce the speed of the mixer to low. Add the vanilla, raise the speed to high and mix briefly until fluffy (scrape down the bowl occasionally). Store in the refrigerator until somewhat stiff, before using. May be stored in the refrigerator for 3 days.
- Frost the cake. Place 1 layer, rounded-side down, in the middle of a rotating cake stand. Using a palette knife or offset spatula spread some of the cream cheese frosting over the top of the cake. (Spread enough frosting to make a 1/4 to 1/2-inch layer.)
- Carefully set another layer on top, rounded-side down, and repeat. Top with the remaining layer and cover the entire cake with the remaining frosting.
Cinnamon-Crumble Jam Coffee Cake
- 1/4 cup all-purpose flour
- 1/4 cup packed light brown sugar
- 1 teaspoon ground ginger
- 1 tablespoon ground cinnamon
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter, cold and cut into small pieces
- In a small bowl, whisk together the flour, brown sugar, spices and salt. Using a fork or two knives, cut the cold butter into the dry mixture until crumbs form. Set aside while you make the cake batter.
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/4 cup unsalted butter, softened
- 2/3 cup powdered sugar
- 1 large egg
- 1/2 cup buttermilk, or 6 tablespoons milk plus 2 tablespoons lemon juice or vinegar
- 1/4 cup jam of your choice
- Preheat the oven to 350 degrees F. and grease an 8x8” square baking dish with nonstick cooking spray.
- In a small bowl, whisk together the flour, baking powder, baking soda and salt. In a larger bowl, cream together the butter and sugar, then add the egg. Add the dry ingredients and milk alternately, beginning and ending with the dry ingredients. Scrape half of the batter into the prepared pan and spread evenly. Spoon dollops of the jam over the batter and spread it as evenly as you can, then top with the rest of the batter. Sprinkle the reserved crumb mixture on top and bake until a toothpick inserted in the center comes out clean, about 30 to 40 minutes.
- Let cool completely before cutting into squares. Stored at room temperature, this cake keeps for 3 days.
Chocolate Gingerbread Cake
For the gingerbread:
- 2 1/2 cups flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 tablespoon ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon ground allspice
- 1 teapoon dry mustard
- 1/2 teaspoon ground black pepper
- 8 tablespoons unsalted butter, softened
- 1/4 cup dark brown sugar
- 2 eggs
- 1 cup molasses or sorghum
- 8 ounces chocolate chips, melted
- 1 cup espresso or strong coffee, cooled
For the chocolate icing:
- 8 ounces chocolate chips
- 1/2 cup heavy cream
- For the gingerbread, preheat the oven to 375. Grease a 9-inch springform cake pan, then dust it with flour, tapping out any excess.
- Sift or whisk the flour, baking soda, salt, ginger, cinnamon, allspice, mustard, and pepper together in a large bowl then set aside.
- Put the butter into a large mixing bowl and beat with an electric mixer on medium speed until light and fluffy. Gradually beat in the brown sugar, about 2 minutes. Beat in the eggs one at a time. Beat in the molasses and the chocolate until smooth.
- Add the dry ingredients and the espresso alternately while you continue to beat the mixture. Use a rubber spatula to help incorporate any batter on the bottom or sides of the bowl. Pour into the prepared cake pan and bake until the top springs back when you lightly press it in the middle, about 40 minutes. Remove from the oven and place on a rack to cool.
- For the chocolate icing, while the cake cools, heat the chocolate and the cream together in a small heavy pot over low heat. Stir with a whisk as it melts.
- Transfer the cooled gingerbread onto a plate. Arrange strips of waxed paper under the edges of the cake to keep the plate clean. Smooth the icing on top of the gingerbread, allowing it to drip over the sides.
spring-themed orange poppyseed cake with lemon glaze.
simple chocolate mousse cake.
green and gold checkerboard cake with milo ganache.
Geeky cakecraft of the day: Life size Stormtrooper cake
Made by Amanda Oakleaf of Oakleaf cakes.
See more pictures here