BAKERY THREE LAYER CAKE
This cake taste just like the ones at your bakery, it is so moist! Frost it with you favorite butter cream frosting. For this use 1/2-cup each butter, oil and shortening only no changes please! See my recipe#78579 for greasing pans
Provided by Kittencalrecipezazz
Categories Dessert
Time 35m
Yield 3 layer cakes
Number Of Ingredients 11
Steps:
- Set oven to 325 degrees.
- Grease three 9-inch round cake pans (if desired line the bottom of the pans with parchment paper).
- In a bowl combine the buttermilk with baking soda; let stand while preparing the next steps.
- In a large bowl cream sugar with butter, oil and shortening until well combined (no sugar granules should remain).
- Add in egg yolks, almond extract and vanilla; beat until well combined.
- Add in the buttermilk mixture alternately with the flour into the creamed mixture.
- In a large glass or stainless steel mixing bowl beat egg whites until stiff peaks form.
- Fold 1/3 of the whites into the creamed batter until blended, then fold in remaining whites until no streaks remain.
- Divide the batter between the three pans.
- Bake for 25-30 minutes or until cakes test done.
- Cool in pans for 15 minutes then remove to wire racks to cool completely before frosting.
Nutrition Facts : Calories 1844.8, Fat 108.2, SaturatedFat 35.2, Cholesterol 336.3, Sodium 808, Carbohydrate 202.3, Fiber 2.2, Sugar 138.2, Protein 19.7
MAGNOLIA BAKERY'S VANILLA BIRTHDAY CAKE AND FROSTING
These comments are from their cookbook: "At Magnolia we decided to make our cake not quite a traditional yellow cake or a traditional sponge cake, given the use of whole eggs in our recipe. We're sure you'll agree this recipe is moist, delicious and makes a beautiful layer cake or cupcakes for birthdays or any celebration. Frost with pink buttercream icing and lots of colored sprinkles as we do, and feel as though you're at your seventh birthday party all over again!"
Provided by Marie
Categories Dessert
Time 50m
Yield 1 3 layer cake, 16 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°.
- Grease and lightly flour three 9 inch round cake pans, then line the bottoms with waxed paper.
- In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth.
- Add the sugar gradually and beat until fluffy, about 3 minutes.
- Add the eggs one at a time, beating well after each addition.
- Combine the flours and add in four parts, alternating with the milk and the vanilla extract, beating well after each addition.
- Divide batter among the cake pans.
- Bake for 20 to 25 minutes or until a cake tester inserted into center of cake comes out clean.
- Let cakes cool in the pans for 10 minutes.
- Remove from pans and cool completely on wire rack.
- If you're making cupcakes, line two 12-cup muffin tins with cupcake papers.
- Spoon the batter into the cups about three-quarters full.
- Bake until the tops spring back when lightly touched, about 20 to 22 minutes.
- Remove cupcakes from pans and cool completely on a rack before icing.
- When cake has cooled, ice between the layers, then ice top and sides of cake.
- To make the icing - place the butter in a large mixing bowl.
- Add 4 cups of the sugar and then the milk and vanilla.
- Beat until smooth and creamy.
- Gradually add the remaining sugar, 1 cup at a time, until icing is thick enough to be of good spreading consistency (you may very well not need all of the sugar).
- If desired, add a few drops of food coloring and mix thoroughly.
- Use and store icing at room temperature, as icing will set if chilled.
- Can store in an airtight container for up to three days.
PISTACHIO CAKE
You'll love this homemade pistachio cake with no artificial flavors, food coloring, or pudding mix! This scrumptious pistachio layer cake with cream cheese frosting is the prefect spring cake for all occasions!
Provided by Sofi | Broma Bakery
Categories dessert
Time 2h
Number Of Ingredients 19
Steps:
- Preheat oven to 350°F. Grease and flour three 6-inch cake pans. Set aside.
- In a food processor pulse the pistachios until they are broken down into fine pieces. It's okay if it's not completely powdery, but the pieces should be very small.
- Combine the pistachios, flour, baking powder, baking soda, and salt in a bowl. Stir to combine. Set aside.
- In a stand mixer fit with the whisk attachment, combine the butter and oil and beaut until homogenous. Add the granulated sugar and beat until light and fluffy and pale in color. Add the egg and egg white, vanilla extract and almond extract and beat on medium high until light and fluffy and pale in color.
- Add the sour cream and milk and mix to incorporate slightly. Don't over mix.
- Last, fold the dry ingredients into the wet until combined and no streaks of flour remain.
- Divide the batter evenly between the prepared pans. Bake for 20-25 minutes or until light golden brown and a knife inserted into the middle comes out mostly clean. Allow to cool completely.
- While the cakes are cooling, make the cream cheese frosting. In a stand mixer with a paddle attachment, cream the butter and cream cheese until light and fluffy, about 2 minutes. Add in the vanilla extract, salt, honey, and powdered sugar and whip to combine, about 1 minute more.
- Place the first cake on a plate, then top with a large dollop of frosting. Layer the second and third layer, frosting in between each layer. Finish by frosting the outside of the cake with the remaining frosting.
- Sprinkle pistachio pieces along the sides of the cake, pushing it into the frosting gently with your hands. If you'd like, decorate the top of your cake with fresh fruit, more pistachio crumbs or a drizzle of honey. Enjoy!
CARROT CAKE CHEESECAKE CAKE ~ BAKERY STYLE
Steps:
- Prepare the Cheesecake Layer: Arrange oven racks to lower and middle positions and preheat oven to 325ºF. Place a 9x13-inch baking dish or pan on the lower rack of oven and fill it halfway with water. The middle rack should be just above the pan of water which will provide added moisture to help prevent the cheesecake from cracking during baking. Generously grease springform pan with butter and set aside.
- Using an electric stand mixer fitted with paddle attachment, or handheld mixer and large bowl, beat the cream cheese until creamy. Gradually add sugar and beat until fully incorporated, scraping down the sides of bowl as necessary with rubber spatula. Add the eggs, one at a time, blending well after each addition. Add the sour cream, heavy cream and vanilla; mix until fully incorporated and smooth. Using rubber spatula, scrape and pour batter into prepared pan. Place springform pan on middle rack in preheated oven above the pan of water.
- Bake in preheated oven until cheesecake is just set in center and no longer jiggles, about 40 to 45 minutes. Remove cheesecake from oven and place on wire cooling rack. Immediately, run thin metal icing spatula around edge of pan to loosen cheesecake from sides of pan. This will prevent any surface cracking as the cheesecake cools and contracts. Allow cheesecake to cool completely, at least 1 hour. Once the cheesecake has cooled, place it (while still in the springform pan) into the freezer, covered with plastic wrap. Let the cheesecake freeze completely, about 4 to 5 hours or overnight.
- Prepare the Carrot Cake Layers: Arrange oven rack in center of oven and preheat oven to 325º F. Grease two 9-inch round cake pans with butter or oil. Line bottoms with parchment or wax paper circles. Grease paper linings and dust lined pans with flour, tapping out the excess.
- Using an electric stand mixer fitted with paddle attachment, or handheld mixer and large bowl, mix flour, sugars, baking powder, baking soda, salt and spices on low speed (stir) until well combined. Add oil, eggs and vanilla; mix on low speed (stir), scraping down the sides of bowl as necessary with rubber spatula. Beat on medium speed until well blended, about 2 minutes. Fold in carrots, coconut and pineapple and mix until thoroughly combined. Using rubber spatula, scrape and pour batter into prepared pans, dividing evenly (about 3 cups of batter per cake pan). Smooth tops evenly with rubber spatula.
- Bake in center of preheated oven until a toothpick inserted into center comes out clean, about 40 to 45 minutes. Cool cakes in pans on wire racks for 10 minutes. Run thin metal spatula around edges of each cake to loosen, then invert onto wire rack and peel away parchment or wax paper. Turn right side up onto wire racks (using an additional rack to flip); cool completely.
- Prepare the Cream Cheese Buttercream: Using an electric stand mixer fitted with paddle attachment, or handheld mixer and large bowl, beat cream cheese, butter and vanilla on medium speed. Gradually increase mixer speed to high and continue beating until light and fluffy, scraping down the sides of bowl as necessary with rubber spatula. Gradually add 4 cups confectioners' sugar, beating on low speed (stir), until well combined. Add additional confectioners' sugar until desired consistency for spreading and level of sweetness is reached. Beat on high speed until well combined and smooth, about 1 minute.
- Assemble & Ice the Cake: Place one cake layer onto serving plate, platter or cake pedestal or stand in the center. With icing spatula, spread about 3 tablespoons frosting evenly over top of cake. Remove cheesecake layer from the freezer. Loosen cheesecake from sides of pan by running thin metal spatula around the inside rim. Unmold cheesecake by removing sides of pan. Carefully, slide a hot knife (warmed under hot running water and wiped dry) under the cheesecake, and slide knife around the circumference, to release it from bottom of springform pan. (I used my chef's knife for this task. However, a long serrated knife will work as well. Be careful!)
- If necessary, trim cheesecake to match the size of the cake layers. This is done by measuring the cheesecake layer against the cake layers on a cutting board. (I did this by using a sheet of wax paper between the cheesecake layer and the remaining carrot cake layer on cutting board.) If the cheesecake layer is slightly larger in circumference, use a knife to carefully shave away some of the outer edge of the frozen cheesecake to match the outer edges of the cakes until all sides are even or flush. (When trimming the cheesecake layer, I lifted the wax paper upward to take a peek and then sliced the cheesecake using my chef's knife.)
- Place cheesecake layer on top of the first cake layer. Spread 3 tablespoons frosting over top of cheesecake. Place second cake layer on top of the cheesecake layer. Spread frosting over top and sides of cake neatly and evenly. You may do a crumb coat and then chill the cake for 30 to 45 minutes before completing the icing, if desired. However, if decorating the sides of the cake with nuts, you can skip the crumb coat because the nuts will hide any crumbs showing.
- To Decorate the Cake: If decorating the cake, gently press finely chopped walnuts onto sides of cake. This is easy to do if the cake layers are assembled onto a cardboard cake round. Simply hold and balance the cake on the cake round in one hand and use free hand to press the nuts into the sides of the cake. Use a sheet of parchment or wax paper, or even a sheet pan, to catch the excess.
- If not using a cardboard cake round to hold the cake and press nuts into sides of cake, it is still easy to do. Simply line your cake plate or pedestal with four 4- to 5-inch wide strips of wax paper and use hand to press nuts onto sides of cake. The wax paper strips will catch the nuts that fall away. Turn the cake as you work (a cake turntable is helpful, but not necessary) all the way around. Once finished, scoop away the fallen nuts with spoon and pull the wax paper sheets away leaving a clean cake plate or pedestal.
- Pipe a simple or fancy border with your favorite tip (I used a no. 21 star tip) around the perimeter of the top layer. Sprinkle shredded coconut in a circle on top of the cake, just inside the piped border. Then follow with freshly grated carrot just inside the perimeter of the coconut. Dust the top of the cake with freshly grated whole nutmeg.
- To Store the Cake: Keep cake covered and stored in refrigerator until ready to slice and serve.
- To Slice & Serve the Cake: Slice the chilled cake with a thin knife that has been dipped in hot water. Wipe knife clean after each cut. Use a cake server to transfer slices of cake to dessert plates. Serve immediately.
RED VELVET CAKE
This silky red velvet cake recipe is tender, moist and perfectly chocolatey. Sandwiched together with the dreamiest cream cheese frosting, this classic red velvet cake is a recipe you'll make for years to come!
Provided by Sofi | Broma Bakery
Categories dessert
Time 1h
Number Of Ingredients 16
Steps:
- Preheat the oven to 350°F and line two 8 or 9 inch round pans with parchment paper on the bottom. Butter and grease the sides. Set aside.
- In a large bowl, sift together the flour, cocoa powder, baking soda, and salt. Set aside.
- In a stand mixer fit with the paddle attachment, beat together the oil and sugar until combined, about 2 minutes. Add the eggs in one at a time, beating until light and fluffy. Add the vanilla extract and food coloring and mix well.
- Stir together the buttermilk and vinegar and set aside.
- Alternate adding the dry ingredients and the buttermilk and vinegar mixture in 4 different additions, making sure you end with the flour. Do not over mix.
- Divide the batter between the prepared pans and bake for 25 to 30 minutes or until a toothpick inserted into the middle comes out mostly clean. Allow the cakes to cool completely.
- In a stand mixer with a paddle attachment, cream the butter and cream cheese until light and fluffy, about 2 minutes. Add in the vanilla extract, salt, and powdered sugar and whip to combine, about 2 minutes more.
- Place the first cake on a plate, then top with a large dollop of frosting. Layer the second and third layers, frosting in between each. Finish with frosting the outside of the cake with the remaining frosting!
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From shop.wegmans.com
CHOCOLATE-ON-CHOCOLATE THREE-LAYER CAKE | FLIPBOARD
Bourbon-Praline Sauce 4 tablespoons (1/2 stick) unsalted butter • 1 cup dark brown sugar • 2 teaspoons ground cinnamon • 1 teaspoon allspice • 1/2 teaspoon grated nutmeg 3-4 tablespoons bourbon • 1/2 teaspoon vanilla extract • 1½ cups unsalted walnuts, finely chopped • 1/4 cup heavy cream French Toast 4 eggs • 2 cups …
From flipboard.com
From flipboard.com
33 LAYER CAKES. BAKERY IDEAS | CUPCAKE CAKES, CAKE RECIPES ...
Oct 17, 2021 - Explore Dee Brewer's board "LAYER CAKES. BAKERY", followed by 226 people on Pinterest. See more ideas about cupcake cakes, cake recipes, yummy cakes.
From pinterest.com
From pinterest.com
PREMIUM CHOCOLATE CAKE | SUGAR-FREE CAKE – THE SUGAR-FREE ...
Say hello to The Sugar-free Bakery’s most premium treat yet - Premium Chocolate Cake 8". Indulge in this 3-layer cake made of a velvety smooth chocolate mousse & chocolate cream cheese center, the classic chocolate chip made into the base, crowned with a layer of premium Belgian chocolate with golden dust. This cake is absolutely: Sugar-free.
From thesugarfreebakery.com
From thesugarfreebakery.com
LAYER CAKE PORTIONING | FOODTOOLS AUTOMATED …
FoodTools horizontal layer cake slabbing machines cut perfectly level layers every time no matter who is doing the slicing. The reciprocating blade(s) and conveyor(s) are independently adjustable to achieve accurate layer thickness and optimal cut quality for a wide range of products. An optional top drive conveyor can be added to hold both the top and bottom layers …
From foodtools.com
From foodtools.com
ORDER FOOD – BANANARAMA BAKERY
Bananarama Bakery Cake Flavor and Price List. Cake Size: Serves: Standard: Premium: Gluten free: 6” 3 layer: 3-6: $40: $46: Add $8 : 9” 2 layer: 6-12: $50: $56: Add $10: 9” 3 layer: 12-16: $65: $71: Add $13: 12” 2 layer: 16-30: $100: $112: Add $20: 12” 3 layer: 30-50: $130: $142: Add $30: We also now sell Cookie Cakes, which are a large cookies with your choice of frosting. …
From bananaramabakery.com
From bananaramabakery.com
DH BAKERY
D.H Bakery Dad's Homemade establised at 2013 and is located in the center of Melaka city , we bakes Japanese Light Cheese Cake in the beginning with the recipes from the traditional to the inspired. From 2019, we start selling our Layer Cake to whole Malaysia by courier. We will increase our product variety but not limited to bakery product in the future. Sale View options. …
From dhbakery.com
From dhbakery.com
L'AFFAIRE BAKERY – THE BAKE SHOP
Best Food Quality. Yeasty and warm aroma as you are inhaling a blanket in a cold winter day. ... We are offering vibrant and colorful cake, three layers of white cake and vanilla buttercream filling and icing. $ 22.99 Buttercream Shadow Two layers of chocolate cake, one layer of white cake, with a chocolate buttercream filing and vanilla buttercream icing. $ 22.99 Buttercream …
From laffairebakery.com
From laffairebakery.com
WHAT HAPPENED TO EBINGERS BAKERY RECIPES
This is a gourmet cake with four devil's food layers (Ebinger's had only three).Like Ebinger's, however, this version has the traditional chocolate fudge pudding in between the layers. The frosting is not pudding, however, but a decadent chocolate ganache. The bakery holds to tradition with the chocolate cake crumbs pressed along the sides of the cake, but not the top.
From tfrecipes.com
From tfrecipes.com
BAKERY - RADICAL GARDENS
Mermaid Cake 6” $75 8” $95. 3 layers of your choice of vanilla or chocolate finished with a vanilla buttercream decorated with all the mermaid flair. Each one we do is different. Dinosaur Cake 6” $80 8” $100. 3 layers of our delicious scratch made vanilla or chocolate cake. Finished with vanilla buttercream and decorated in dinorific ...
From radicalgardens.com
From radicalgardens.com
BAKING TOOLS AND EQUIPMENT - BAKERY DISPLAY CASES AND ...
IVA 477,96 € - Total: 2 753,96 €. Bakery and pastry straight glass 3 layer refrigerated display case. 3 sizes available. Refrigerated display cabinet for cakes, pies, cupcakes, donuts and food. Bakery and pastry straight glass 3 layer refrigerated display case. 3 sizes available.
From igoodcake.com
From igoodcake.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
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