Warning: curl_setopt() [function.curl-setopt]: CURLOPT_FOLLOWLOCATION cannot be activated when safe_mode is enabled or an open_basedir is set in /home/stevema5/public_html/sabayamaternity.com/wp-content/plugins/affiliate-mage/classes/amazon.class.php on line 1
Thanks for visiting and welcome to our site!
We hope you will find the Baby Cakes Recipe information that you seek.
We welcome you to browse our website to see if there is something in particular you are looking for.
We’ve included some information on each page for your reading.
Baby Cakes Recipe
âMyâ Vanilla Frosting Recipe
I wish I could actually call this “my†vanilla frosting recipe, but when you’ve got something that works so well, why reinvent the proverbial wheel??? Pillsbury’s The Complete Book of Baking is one of the best general cookbooks around for pies and cookies and cakes, and its recipe for Buttercream Frosting is a thing of beauty!
The great thing about this recipe is its simplicity:
2/3 cup softened butter
4 cups powdered sugar
1 teaspoon vanilla extract
2-4 tablespoons half-and-half or milk
In a large bowl, beat butter until light and fluffy. Gradually add powdered sugar, beating well. Beat in vanilla and half-and-half, adding enough half-and-half for desired spreading consistency. Yield: Frosts 2-layer or 13×9-inch cake.
Now, I do admit that I tinker a bit with this vanilla frosting recipe. I use double-strength vanilla extract, to add extra depth and richness to the flavor, and I use 2 teaspoons of it. It’s no more expensive than pure vanilla extract (no one should even acknowledge the existence of the artificial stuff); and although you won’t readily find it at your local grocery store, it’s easily bought online. When you have a recipe as simple and straightforward as this one is, the quality of the ingredients is paramount. So don’t buy your butter on sale but invest in a European-style, go with the half-and-half rather than milk, and use the double-strength vanilla extract. You’ll thank me later!
Once you’ve made your vanilla frosting recipe, you can use it to frost a sheet cake or a layer cake; you can add a bit more confectioners’ sugar to make an icing to decorate your cake or cookies; you can frost 24 cupcakes; and you can just pick up a spoon and eat it “as is†… my favorite! People will wrestle with each other for the privilege of licking the bowl and the spoon.
This recipe is readily adaptable for vegans, for people with lactose intolerance, and for those who keep Kosher and need non-dairy desserts to accompany a meat meal. Use margarine (though the flavor won’t be the same as it is with butter, some accommodations are necessary in this life), and substitute vanilla soy milk for the half-and-half. Voila! Treats that everyone can enjoy!
Another beautiful thing about this recipe is that you can tint the frosting for any occasion — red for Valentine’s Day, green for St. Paddy’s Day, yellow for Easter, pink and blue for a baby shower. And you can even leave it in its original creamy color for a wedding. This vanilla frosting recipe is too good to be true!
About the Author
Rawleigh Products was founded in the late 1800s to create a line of “Good Health Products” that possessed both strength and quality. Visit http://www.rawleigh-products.com or Call # 1-800-992-1089
Where can I get recipes for Corner Bakery baked goods? (pumpkin baby bundt)?
I LOVE thier pumpkin baby bundt cakes and want tomake them for the holidays. Does anyone know the recipe or have a very similar one?
Corner Bakery Ginger Pumpkin Baby Bundt
Pumpkin Cake with Orange Glaze Recipe
Author: Shari2
Date: 11-14-05 07:58
I found this recipe in a Halloween cookbook. It looks and sounds great for the fall weather. If you bake this in mini bundt pans, you’ll need to adjust the baking time.
Pumpkin Cake with Orange Glaze Recipe
2 cups firmly packed light brown sugar
3/4 cup butter flavor shortening
4 eggs
16 ounces pumpkin
1/4 cup water
2 1/2 cups cake flour
4 teaspoons baking powder
1 tablespoon pumpkin pie spice
1 1/2 teaspoons baking soda
1 teaspoon salt
1/2 cup chopped walnuts
1/2 cup raisins
Glaze
1 cup confectioners’ sugar
3/4 teaspoon orange zest
4 teaspoons orange juice
additional chopped walnuts (optional)
Preheat oven to 350 degrees.
Grease a 12 cup Bundt pan.
Combine brown sugar and shortening in large bowl.
Beat on low speed until creamy.
Add the eggs one a time, beating well after each addition.
Stir in the pumpkin and water.
Combine the flour, baking powder, pumpkin pie spice, baking soda, and the salt in a medium bowl.
Add to the pumpkin mixture, beating at low speed until well blended.
Beat for 2 minutes at medium speed.
Fold in the 1/2 cup of walnuts and raisins.
Spoon into the pan.
Bake for 55-60 minutes.
Cool for 10 minutes before removing from the pan.
Place cake on serving plate.
For the glaze, combine the sugar, orange peel and orange juice.
Stir with a spoon until well blended.
Spoon over top of the cake, letting the excess glaze run down the sides of the cake.
Sprinkle with additional nuts before the glaze hardens.
Pumpkin Spiced Bundt Cake
6 eggs
2/3 cup oil
1 cup canned pumpkin pie mix
2/3 cup water
2 tablespoons pumpkin pie spice
1 box moist spice cake mix
1 box moist yellow cake mix
Preheat the oven to 350 F. Butter and flour a 12-cup bundt cake pan. In a large mixing bowl, combine the eggs, oil, pumpkin pie mix, water and pumpkin pie spice. Beat until well blended. Add the cake mixes and stir to combine. Transfer the mixture to the prepared pan and bake for 50 minutes, or until a skewer inserted in the center comes out clean. Invert the cake onto a cooling rack. Frost as desired. Serves: 12.
Frosting:
1-1/2 cups heavy whipping cream
1 (8-ounce) package cream cheese, at room temperature
1 cup white sugar
1/8 teaspoon salt
1 teaspoon vanilla extract
In a small bowl, beat whipping cream until stiff peaks form; set aside. In a large bowl, combine cream cheese, sugar, salt and vanilla. Beat until smooth. Fold in whipped cream. Makes enough to frost a two-layer 9-inch cake — more than enough for a Pumpkin Spiced Bundt Cake.
Pumpkin Bundt cake
3 c Flour
2 ts Baking soda
2 ts Baking powder
3 ts Cinnamon
1 ts Salt
4 ea Eggs, beaten
2 c Sugar
1 1/4 c Oil
2 c Cooked, mashed pumpkin
1/2 c Chopped pecans
1/2 c Chocolate chips
Sift flour, baking soda, baking powder cinnamon and salt together twice. Beat eggs and sugar together. Add oil and pumpkin, then blend in flour mixture. Fold in pecans and chocolate chips. Bake in greased and floured bundt pan at 350F for 60 minutes. Let cool in pan for 10 minutes, then turn out onto cooling rack.
Source: The Harrowsmith Cookbook, Volume Three
Another great place to shop for Baby Cakes Recipe products is Amazon. They have more than just books!
|
|
Babycakes CP-12 Cake Pop Maker, Purple, 12 Cake Pops $20.51 Nonstick Baking PlatesMakes 12 Cake PopsMetal Cooking RackStandLifing ForkPaper SticksFill Injectors… |
|
|
Wilton Chocolate Pro Electric Melting Pot $23.35 Chocolate pro melting pot-. Wilton-the chocolate pro melting pot. Its easier than ever to melt large amounts of chocolate or confectionery coating! with the chocolate pro it takes only minutes! with this you will be able to mold lollipops and fancy d…… |
|
|
Wilton 2304-1050 101-Piece Cookie Cutter Set $11.16 Christmas, Halloween, Easter, Valentine’s Day…cookie cutters for every season, and more! With a complete set of letters and numbers, designs for cowboys, stars, cars and animals, you’ll be ready for any occasion. Durable plastic cutters come in a convenient storage container. Hand wash. (2-1/2 to 6-1/4)… |
|
|
Cookin’: A Musical Cookbook $16.48 … |
|
|
Hot Kid Baby Mum-Mum Original Flavor Rice Biscuit, 24-Count (Pack of 6) $13.65 Hot Kid Baby Mum-Mum, is made from selected fine-quality Japonica rice. It is made to easily melt in your baby’s mouth. It is trans-fat and cholesterol free and no artificial colors or flavors are added…. |
|
|
Dr. Oetker TIRAMISU Instant Dessert Mix Net Wt 6.2 OZ (175 g) $6.28 Dr. Oetker TIRAMISU Instant Dessert Mix Net Wt 6.2 OZ (175 g) 15 Minute preparation! Easy Baking direction included. Product of CANADA… |
|
|
Pirate’s Booty, Aged White Cheddar, 4-Ounce Bags (Pack of 12) $26.50 Robert’S Gourmet 12X 4 Oz Pirate’S Booty Puffed Rice And Corn With All Natural Aged Cheddar Cheese.: Nut Free Kosher (Note: This Product Description Is Informational Only. Always Check The Actual Product Label In Your Possession For The Most Accurate Ingredient Information Before Use. For Any Health Or Dietary Related Matter Always Consult Your Doctor Before Use.)… |
|
|
Rice Krispies Treats The Original Supersheet, 32-Ounce Package $21.99 Rice Krispies Treats The Original Supersheet is made with rice krispies and marshmallows. Ready to serve Large sheet makes it easy to serve perfect size pieces great for kids’ parties and get-togethers…. |
|
|
Pink Babycakes Pie Pop Maker — Makes 6 Pie Pops or Small Pies, Ravioli, Etc. $49.95 Serve up scrumptious treats with this Babycakes Pie Pop maker. This handy machine will bake up to six pie pops in just minutes, so you’ll have a delicious dessert ready in no time. Perfect for birthday parties, showers, holidays and more, this Babycakes Pie Pop maker will make a sweet addition to your kitchen. Great for all sorts of foods, not just pie! We have made ravioli, nachos and calazone a… |
|
|
Babycakes Nonstick Coated Donut Maker $28.99 With the Babycakes doughnut maker you’ll enjoy delicious cake-style doughnuts in the comfort of your own kitchen. Bake 6 mini doughnuts in about 4 minutes, then add your favorite toppings or sprinkles. Because the Babycakes doughnut maker bakes donuts instead of frying, the result is a lighter, healthier doughnut that everyone will enjoy. The non-stick coating makes baking and clean up fun and eas… |
