Monday, April 23, 2012

New Site!

Hey guys!  See that little link up there?  Crochet and Craftings?  Click on that and you will go to my new page that features all of my little diddlings with yarn and other fun stuff.  It's not much to look at yet, but trust me mores a'comin.  If you want to add things of your own to share, or make something I've posted please let me know!  You can shoot me a line with that other link up there called Contact.  It contacts me. Ooooh.

Happy Crafting!

And don't forget you can always submit food posts as well!  I love spreading the word and getting food out there, so if you have some recipes you're proud of and want somewhere to put it, let me know!
Print Friendly and PDF

Tuesday, April 17, 2012

Brother and Sister Cakes

Buggy insisted that her and her baby brother get a pink and blue cake.  Her cake had to be as pink as humanly possible.  His cake must be blue.  Well what Buggy wants Jenna gives her.  Pink and blue it is!
White Chocolate Pink Velvet with Cherry Cheesecake Filling and Pink Whipped Cream Frosting

Dark Chocolate Fudge Cake with Cookie Dough Filling and Blue Whipped Cream Frosting

Happy Birthday!

White Chocolate Pink Velvet Cake
recipe adapted from Restless Chipotle

8 oz. White Chocolate, chopped 
1/4 Cup Heavy Cream 
2 1/4 Cups Flour 
2 1/4 teaspoons Baking Powder 
1/4 teaspoon Salt 
150 grams Butter, room temperature 
1 1/3 cups Sugar 
4 large Eggs 
2 teaspoons Vanilla
1/2 Cup Milk
1/2 Cup Heavy Cream
Rose or pink gel food coloring as desired for correct color

Preheat the oven to 375F/190C 
Grease and flour 2 or 3 8 inch round baking pans. 
Bring 1/4 cup cream to a simmer and add chocolate.
Remove from heat and stir until melted. Set aside.
Sift dry ingredients together. 
Mix together heavy cream and milk.
Beat butter until fluffy. Add sugar slowly, beating well .
Add eggs, one at a time
Add extracts and coloring and beat until well blended .
Add the flour mixture in thirds, alternating with milk/cream.
Stir in the melted chocolate.
Divide between pans and bake for 30 minutes until a cake tester comes out clean. 
Cool in pans for 10 minutes and then turn out of the pans to finish cooling.

Cheesecake Filling
500 g Cream Cheese
2/3 Cup Sugar 
4 eggs
1 teaspoon Vanilla
1 tablespoon Lemon Juice
1/4 Cup Cherry Compote

Line an 8 inch pan with parchment and grease well.  Preheat oven to 350F/175C.
Beat cream cheese until smooth, add in sugar, vanilla and lemon juice.
Beat in eggs one at a time.
Pour batter into pan and drizzle with the compote.
Bake 20 - 30 minutes, cool completely.
Once cooled, whip until fluffy and keep in the fridge.

Whipped Cream Frosting
recipe adapted from All Recipes

8 oz/225g Cream Cheese
 1/2 cup Sugar
 2 teaspoons Vanilla
  3 cups Heavy Cream, separated
Blue and Pink Food Coloring

Whisk the cream cheese, sugar, vanilla extract until smooth.
As it's whisking, stream in 2 cups of the heavy cream.
Add coloring and continue to whip until it holds stiff peaks.
Whip remaining cup of cream with some food coloring seperately until stiff, fold into frosting.
Recipe makes ONE batch.  Make one for each cake.

Dark Chocolate Fudge Cake
recipe adapted from Foodess

2 Sugar
2 Cups Flour
1/2 Cup Cocoa Powder
6 oz Chocolate, melted and cooled
1 1/2 tsp Baking Powder
1 teaspoon Cream of Tartar
1 teaspoon Salt
2 large Eggs
1 cup buttermilk (or substitute by putting 1 tbsp white vinegar in a cup then filling the rest up with milk; let stand 5 minutes until thickened)
1/2 cup Butter, melted
1 tablespoon Vanilla
1 cup Hot Coffee 

Preheat oven to 350F/175C
Grease, line and flour two 8 inch baking pans
Mix together sugar, flour, cocoa, baking powder, cream of tartar, and salt.
Add eggs, buttermilk, melted butter, melted chocolate and vanilla and beat for 2 minutes on medium speed. Stir in hot coffee. 

Pour batter evenly between the two pans and bake on middle rack of oven for 30 to 35 minutes or until it tests clean. Allow to cool 5 minutes in pans then turn out and cool completely.

Cookie Dough Filling
recipe adapted from Always With Butter

1/4 Cup Butter, soft
6 Tablespoons Brown Sugar
2 teaspoons Water
1 teaspoon Vanilla
1/2 Cup Flour
1/4 teaspoon Salt
5 oz Dark Chocolate, chopped finely

Cream butter and sugar, add water and vanilla and mix well.
Stir in flour and salt, then add the chocolate and mix.
Store in the fridge, covered, until you need it.

Print Friendly and PDF
Blog Template by Delicious Design Studio