BIRTHDAY SHEET CAKE
Provided by Ina Garten Bio & Top Recipes
Categories dessert
Time 45m
Yield 1 (12x18-inch) cake
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F. Butter and flour a 12 by 18 by 1 1/2-inch sheet pan.
- To make the cake, cream the butter and sugar on medium-high speed in the bowl of an electric mixer fitted with a paddle attachment until light and fluffy, about 5 minutes. On medium speed, add the eggs, 2 at a time, then the sour cream, vanilla, and lemon zest, scraping down the bowl as needed. Mix well. Sift together the flour, cornstarch, salt, and baking soda. With the mixer on low speed, slowly add the flour mixture to the butter mixture and stir just until smooth. Finish mixing by hand to be sure the batter is well mixed. Pour evenly into the pan, smooth the top with a spatula, and bake in the center of the oven for 25 to 30 minutes, or until a toothpick comes out clean. Cool in the pan to room temperature.
- For the frosting, place the chocolate chips and heavy cream in a bowl set over a pot of simmering water, stirring occasionally, until the chips are completely melted. Off the heat, add the corn syrup and vanilla and allow the chocolate mixture to cool to room temperature. In the bowl of an electric mixer fitted with the whisk attachment, whisk the chocolate mixture and softened butter on medium speed for a few minutes, until it's thickened.
- Spread the frosting evenly on the cake. Have the children decorate the cake with chocolate candies.
HOMEMADE YELLOW CAKE MIX
We were aiming for a moist and tender classic yellow birthday cake here, and that's what you'll get with this super-easy cake mix made with familiar pantry staples. Put together a batch or two to store away for those days when you're in a homemade-cake mood. Just add eggs, oil and vanilla and you'll be ready to go.
Provided by Food Network Kitchen
Time 1h35m
Yield 9-inch layer cake
Number Of Ingredients 9
Steps:
- For the cake mix: Whisk together the flour, sugar, dry milk, baking powder and salt in a medium bowl. Store in a resealable bag in a cool dry place for up to 3 months until ready to use.
- To bake: Preheat the oven to 350 degrees F. Line two 9-inch cake pans with parchment. Coat with cooking spray.
- Whisk 1 1/4 cup water, oil, eggs and vanilla in a large bowl until well combined and slightly frothy. Add the dry mix and whisk vigorously until well combined and smooth, about 50 strokes. Divide between the prepared cake pans. Bake until lightly golden and slightly puffed and a toothpick inserted in the center comes out with a few moist crumbs, 25 to 30 minutes. Let cool in the pans 5 minutes, then turn out onto a cooling rack right-side up to cool completely. Frost and decorate as desired.
- For cupcakes: Place liners in pans for 24 cupcakes. Fill each cup 2/3 full. Bake at 350 degrees F until golden, puffed and a toothpick comes out clean, 18 to 20 minutes, rotating the pans halfway through. Cool completely before frosting as desired.
THE PERFECT YELLOW CAKE FOR BIRTHDAYS AND BEYOND
I like to keep a few well-loved recipes in my repertoire to make time and time again, and birthday cake is something that I find myself happily making several
Provided by Camilla Salem
Categories Desserts, Cake
Time 50m
Number Of Ingredients 14
Steps:
- For the cake: Preheat oven to 350° F.
- Grease and flour 3 8-inch cake pans.
- Using a mixer, cream butter until fluffy. Add sugar and continue to cream for about 7 minutes.
- Add eggs one at a time. Beat well after each egg is added.
- Alternate adding flour and milk to creamed mixture, beginning and ending with flour.
- Add vanilla and butter flavoring to mix, until just mixed.
- Divide batter equally into 3 cake pans.
- Hold each layer about 3 inches above your counter and carefully drop the pans flat onto counter several times to ensure release of any air bubbles. This will help you have a more level cake.
- Bake for 25 to 30 minutes (depending on your oven) until done.
- Cool in pans for 5 to 10 minutes. Remove and immediately wrap each layer in plastic wrap to seal in moisture. Cool completely on wire racks.
- Once cooled, you are ready to assemble your cake.
- For the frosting: Using a mixer, cream softened butter and vanilla until smooth.
- Add sugar gradually, allowing butter and sugar to cream together before adding more.
- If you want your frosting a little creamier, add a teaspoon of milk at a time and beat on high until you get the right texture.
- Use icing colors to tint the frosting the color of your choice.
BAREFOOT CONTESSA COCONUT CAKE AND FROSTING - INA GARTEN
This recipe was adapted by Ina Garten from her signature coconut cupcakes. Copied from YourGoodHouse magazine.
Provided by bungalowten
Categories Dessert
Time 1h10m
Yield 16 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350°F Grease two 9-inch round cake pans, then line with parchment paper. Grease again and dust lightly with flour.
- Prepare cake: Cream butter and sugar on medium-high speed for 3-5 minutes. Crack eggs into a small bowl. With mixer on medium speed, add eggs 1 at a time, scraping down bowl once during mixing. Add vanilla and almond extracts and mix well. Don't be concerned if the mixture looks curdled.
- In a separate bowl, sift together dry ingredients.
- With mixer on low, alternately add dry ingredients and milk to the the batter. Mix until just combined. Fold in the coconut.
- Pour batter into prepared pans, smoothing the top. Bake in center of oven 40-50 minutes, until tops are brown and cake tester comes out clean. Cool on baking rack for 30 minutes before removing cakes from pans.
- Prepare frosting: Mix cream cheese, butter, vanilla, and almond extract. Add confectioners sugar and mix until just smooth (don't whip).
- Assemble cake by placing one layer, top side down, and spreading it with frosting. Place second layer on top of the first. Frost tops and sides. Sprinkle cake lightly with coconut.
- Serve at room temperature.
Nutrition Facts : Calories 767.8, Fat 47.1, SaturatedFat 30.1, Cholesterol 167.8, Sodium 289.1, Carbohydrate 81.8, Fiber 1.4, Sugar 61.5, Protein 7.4
TRADITIONAL INA GARTEN BIRTHDAY CAKE WITH VANILLA BUTTERCREAM
If you love baking and cooking, you may have heard of Ina Garten. She is an American legend! She is a writer and hosts her own TV show called Barefoot Contessa on the Food Network. For us food lovers, it does not get much better than that! Of course, she cooks for her husband Jeffrey, but we can use her recipes to indulge our loved ones too. I absolutely love her baking recipes and I have taken one or two from her books to inspire me when making whatever cake I need. Today we are making Ina Garten vanilla buttercream frosting to use on an amazing, traditional birthday cake!
Provided by cakedecorist.com
Categories Dessert
Number Of Ingredients 15
Steps:
- The first thing we need to do is to preheat the oven to 350ºF and prepare the pans we are going to use. We need either 2 9 inch cake pans or, if you wanted the more traditional look, 1 9 inch pan, 1 6 inch pan and 1 3 inch pan. This way, the cake will taper towards the top, looking like a small castle.
- To prepare them, butter and flour them so that it is easier to take the cake out once they are done. You could also line them with parchment paper if you prefer.
- Now to make the cake. Grab the room temperature butter and place it in a large mixing bowl with the sugar. With the help of a stand or hand mixer, cream it until fluffy on high speed with a paddle attachment. This will take approximately 5 minutes.
- Reduce the speed to medium and proceed to add the eggs in batches. We recommend no more than 2 at a time. Then mix thoroughly.
- Add in the sour cream, the vanilla extract, and the lemon zest.
- Sift together the flour, cornstarch, salt, and baking soda together to avoid any lumps and have an even mix.
- Add in the dry ingredients slowly, making sure there is no powder splash. Continue to mix after you have incorporated all of it. You will know it is done once you scrape the sides and can tell there are no butter or flour pockets in it.
- Once your batter is ready, you will need to divide it proportionately into the cake pans. If you have a scale, this will be much easier, but one way to get the measurements right with weighting is the following.
- You can, first, divide the batter into two equal parts. One of these you will need to pour into the 9-inch cake mold. Remember they need to be buttered and floured or have some sort of parchment paper lining.
- You will be left with half the batter. You must then divide this into 3 equal parts. Use one of these for the 3-inch cake pan and the other 2 for the 6-inch cake pan. See? Very easy!
- Smoothe the tops of the batter with a spatula before baking. This will help so that there is not so much of a round top to be cut off the cakes before stacking them.
- As you could have imagined, they will need different baking times as the pans are different sizes. The 9-inch will take approximately 45 minutes to be done. The 6-inch, 35 to 40 and the 3-inch 30 minutes.
- Always check them a little bit before they are due and only take them out once a stick or knife comes out clean from the center.
- Cool the pans to room temperature before unmolding them and then let them rest top sides down on a cooling rack until they are completely cool. You could even, if you have enough space, place them in the fridge. This will make it easier to frost them, cut them and stack them.
- Now let's move on to the frosting. Go back to your electric or hand mixer and cream the butter for a few minutes.
- Once it is light and fluffy in texture, sift in the powdered sugar slowly while still mixing on low. Also, add the vanilla extract.
- Check the consistency. If it is too stiff, add in milk slowly to adjust it and make it just right. This depends on the temperature and humidity of your kitchen, so the quantities are just estimates.
- Set aside a quarter of the frosting and add food coloring as you desire. For a traditional look, we recommend you further divide this into 3 and use a bit of yellow, blue and red to make pastel colors.
- Once everything is done and the cakes are cool, check to see if their tops are level. If they are not, you will need to adjust them with a serrated knife before stacking them.
- Cut them into halves and place buttercream between them. Then stack them all together. You can chill the cake for a few hours at this point.
- Crumb coat the cake with a thin layer of frosting before proceeding to actually frost it. This will help the buttercream stay smooth and look amazing. Then pipe in some decorations as you see fit.
CARROT AND PINEAPPLE CAKE - INA GARTEN
Not only does this moist cake look beautiful but it tastes fantastic as well. The cream cheese frosting compliments the pineapple in the cake and the carrots and raisins as well. This is the best carrot cake I have had in years!
Provided by Alliegal
Categories Dessert
Time 1h15m
Yield 1 2 layer cake, 8 serving(s)
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F.
- Butter 2 (8-inch) round cake pans. Line with parchment paper, then butter and flour the pans.
- For the cake:.
- Beat the sugar, oil, and eggs together in the bowl of an electric mixer fitted with the paddle attachment until light yellow. Add the vanilla. In another bowl, sift together 2 1/2 cups flour, the cinnamon, baking soda, and salt.
- Add the dry ingredients to the wet ingredients. Toss the raisins and walnuts with 1 tablespoon flour. Fold in the carrots and pineapple. Add to the batter and mix well.
- Divide the batter equally between the 2 pans. Bake for 55 to 60 minutes, or until a toothpick comes out clean. Allow the cakes to cool completely in the pans set over a wire rack.
- For the frosting:.
- Mix the cream cheese, butter and vanilla in the bowl of an electric mixer fitted with the paddle attachment until just combined. Add the sugar and mix until smooth.
- Place 1 layer, flat-side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake. Decorate with diced pineapple.
Nutrition Facts : Calories 1451.6, Fat 86.6, SaturatedFat 30.3, Cholesterol 199.8, Sodium 844.4, Carbohydrate 163.1, Fiber 4.9, Sugar 121.5, Protein 13.8
RUM RAISIN RICE PUDDING
Steps:
- In a small bowl, combine the raisins and rum. Set aside.
- Combine the rice and salt with 1 1/2 cups water in a medium heavy-bottomed stainless steel saucepan. Bring it to a boil, stir once, and simmer, covered, on the lowest heat for 8 to 9 minutes, until most of the water is absorbed. (If your stove is very hot, pull the pan halfway off the burner.)
- Stir in 4 cups of half-and-half and sugar and bring to a boil. Simmer uncovered for 25 minutes, until the rice is very soft. Stir often, particularly toward the end. Slowly stir in the beaten egg and continue to cook for 1 minute. Off the heat, add the remaining cup of half-and-half, the vanilla, and the raisins with any remaining rum. Stir well. Pour into a bowl, and place a piece of plastic wrap directly on top of the pudding to prevent a skin from forming. Serve warm or chilled.
INA GARTEN CRAB CAKES
Crab cakes from the Ina garten cookbook. This is a really easy crab cake that you can make in less than 30 min. These crab cakes are made of red onion, celery, Red or Yellow pepper, and capers. you can choose to add some other ingredients like carrot or boiled potatoes, they work well with crab cakes.
Provided by Emily Hill
Time 55m
Number Of Ingredients 20
Steps:
- In a large saucepan place the 2 tablespoons butter, 2 tablespoons oil, onion, celery, red and yellow bell peppers, parsley, capers, hot pepper sauce, Worcestershire sauce, crab boil seasoning, salt, and pepper.
- Over medium-low heat cook the vegetables until they are soft, it takes about 15 to 20 minutes.
- Remove the vegetables from heat and leave them to cool to room temperature.
- In a large bowl, break the lump crabmeat into small pieces and toss with the bread crumbs, mayonnaise, mustard, and eggs.
- Add the cooked vegetable mixture and mix well.
- Cover and chill in the refrigerator for about 30 minutes.
- After the 30 min is passed, get off the mixture from the refrigerator and use your hand to shape it into bite-sized crab cakes.
- In a Deep frying pan Heat 4 tablespoons of unsalted butter and 1/4 cup olive oil for frying over medium heat in a large saute pan. The oil temperature should reach between 359°F - 375°F before frying the crab cakes.
- Add the crab cakes and fry for 4 to 5 minutes on each side, until browned.
- Drain on paper towels, then keep them warm in a 250-degree oven and serve hot.
Nutrition Facts : Calories 109 cal
More about "ina garten yellow cake food"
INA GARTEN'S CHOCOLATE CAKE RECIPE - THE VIEW FROM …
From theviewfromgreatisland.com
4.7/5 (415)Calories 498 per servingCategory Dessert
- Preheat oven to 350F. Butter two 8-inch round cake pans and line the bottoms with parchment paper discs.
- Melt the chocolate in a double boiler or in the microwave using short bursts. Stir until smooth and set aside to cool slightly.
INA GARTEN'S BOURBON HONEY CAKE RECIPE - TODAY.COM
From today.com
3.5/5 (476)Category Desserts
- 1. Preheat the oven to 350°F. Brush a 9-inch angel food cake pan with a non-removable bottom with oil, line the bottom with parchment paper, then oil and flour the pan.
- 2. In the bowl of an electric mixer fitted with the paddle attachment, mix the oil, granulated sugar, honey, brown sugar, eggs, orange zest, and vanilla on medium speed for one minute. In another bowl, sift together the flour, baking powder, baking soda, cinnamon, salt, cloves, allspice and ginger, and blend.
- 3. Combine the coffee, orange juice, and bourbon in a 2-cup glass measuring cup. With the mixer on low, alternately add the flour and liquid mixtures to the oil-sugar mixture in thirds, beginning and ending with flour, until combined. Scrape down the bowl with a rubber spatula (the batter will be very liquidy).
- 4. Pour the batter into the prepared pan. Rap the pan 5 times on the counter to get rid of any bubbles in the batter. Sprinkle the top with the almonds. Bake in the center of the oven for 40 to 45 minutes, until a toothpick inserted into the center comes out clean. Cool completely, then remove from the pan and place almond side up on a flat serving plate. Serve at room temperature.
BAREFOOT CONTESSA | STRAWBERRY COUNTRY CAKE | RECIPES
From barefootcontessa.com
- Preheat the oven to 350 degrees. Butter and flour two 8-inch cake pans Cream the butter and sugar on high speed until light and fluffy in the bowl of an electric mixer fitted with a paddle attachment. On medium speed, add the eggs, one at a time, then the sour cream, zests, and vanilla, scraping down the bowl as needed. Mix well. Sift together the flour, cornstarch, salt, and baking soda. On low speed, slowly add the flour mixture to the butter mixture and combine just until smooth.
- Pour the batter evenly into the pans, smooth the tops with a spatula, and bake in the center of the oven for 40 to 45 minutes, until a toothpick comes out clean. Let cool in the pans for 30 minutes, then remove to wire racks and let cool to room temperature.
- To make the filling for one cake, whip the cream by hand or in a mixer until firm; add the sugar and vanilla. Slice one of the cakes in half with a long, sharp knife. Place the bottom slice of the cake on a serving platter, spread with half of the whipped cream, and scatter with sliced strawberries. Cover with the top slice of the cake and spread with the remaining cream. Decorate with strawberries.
THAT CAKE FROM INA GARTEN'S NEW BOOK IS ACTUALLY …
From huffpost.com
Author Julie R. ThomsonEstimated Reading Time 5 mins
INA GARTEN’S BEST CAKE RECIPES - SHEKNOWS
10 BEST INA GARTEN CAKE RECIPES - YUMMLY
From yummly.com
COUNTRY CAKE WITH STRAWBERRIES AND WHIPPED ... - FOOD & WINE
From foodandwine.com
5/5 Servings 1
- Preheat the oven to 350°. Butter and flour an 8-inch round cake pan. In a medium bowl, sift the flour with the cornstarch, baking soda and salt.
- In a large bowl, using a handheld mixer, beat the butter until creamy. Add the 3/4 cup of sugar and beat at medium speed until light and fluffy. Add the eggs, 1 at a time, beating until incorporated. Add the sour cream, the orange and lemon zests and 1/2 teaspoon of the vanilla and beat until blended. Add the dry ingredients and beat at low speed until smooth.
- Scrape the batter into the prepared pan and bake for about 40 minutes, or until golden and a skewer inserted in the center comes out clean. Transfer the pan to a wire rack and let the cake cool for 15 minutes before turning it out onto the rack to cool completely.
- Beat the cream with the remaining 3 tablespoons of sugar and 1/2 teaspoon of vanilla until soft peaks form.
INA GARTEN’S 10 BEST RECIPES FROM ‘BAREFOOT CONTESSA ...
From hohohek.com
- Ina Garten’s fans fell in love with a photo of her Lemon Cake. You know you’ve got kitchen skills when a simple picture of your food makes fans go nuts.
- Chocolate Ganache Cake is a showstopping dessert. If there was such a thing as chocolate overload, Garten’s Chocolate Ganache Cake might be it. But, we all know you can never have too much chocolate.
- Perfect Roast Turkey is not just for Thanksgiving. It doesn’t have to be Thanksgiving to enjoy The Barefoot Contessa’s Perfect Roast Turkey. Garten loves to roast a turkey in the fall when her friends come over, and she serves it with Popovers and creamy Spinach Gratin.
- Filet of Beef with Gorgonzola sauce is a classic Barefoot Contessa recipe. Garten says that her Filet of Beef is easy to make for a fancy dinner, and the oh-so-good Gorgonzola Sauce will take it over the top.
- Lobster Rolls — a Hamptons classic. If you live in an area with access to fresh lobster meat, then Garten’s Lobster Rolls are a must for your next party.
- Ina Garten’s Chicken Chili is the ultimate fall party comfort food. Garten’s Chicken Chili features split, bone-in chicken breasts with the skin, whole peeled plum tomatoes in puree, chopped onions, diced red and yellow bell peppers, fresh basil, and tons of chili seasonings.
- Orzo with Roasted Vegetables is perfect for spring or summer. Orzo is rice-shaped pasta that makes a perfect side dish. Especially when you add roasted veggies, like The Barefoot Contessa does in her recipe for Orzo with Roasted Vegetables.
- Pesto Pasta and Peas uses freezer staples. Pasta dishes are great for feeding a crowd, and Garten’s Pesto Pasta and Peas won’t disappoint. All you need is some fusilli pasta, bow tie pasta, olive oil, pesto (packaged or homemade), frozen chopped spinach, lemon juice, mayo, grated Parmesan, frozen peas, pine nuts, salt, and pepper.
- Chicken Matzo Ball Soup is not just for when you are under the weather. Garten’s Chicken Matzo Ball Soup is an intermediate recipe, so it does require a few kitchen skills.
- Ina Garten’s Sour Cream Coffee Cake perfect for brunch or dessert. The Barefoot Contessa’s Sour Cream Coffee Cake works well for parties because it’s easy to make, and everyone will love it.
WHY I LOVE INA GARTEN'S BEATTY'S CHOCOLATE CAKE - KITCHN
From thekitchn.com
Estimated Reading Time 3 mins
INA GARTEN’S ANGEL FOOD CAKE - RUMBLY IN MY TUMBLY
From rumblytumbly.com
Estimated Reading Time 3 mins
BEST INA GARTEN'S SALMON CAKES RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
2.7/5 (531)Total Time 1 hr 20 minsServings 5
YELLOW CAKE AND WHITE CAKE: WHAT IS THE ... - CHOWHOUND
From chowhound.com
Estimated Reading Time 6 mins
INA GARTEN YELLOW CAKE RECIPES
From tfrecipes.com
HOW TO MAKE INA'S COCONUT CAKE | BAREFOOT CONTESSA | FOOD ...
From youtube.com
CARROT AND PINEAPPLE CAKE - BY INA GARTEN (FOOD NETWORK ...
From christianchat.com
NEW RECIPE: BAREFOOT CONTESSA INA GARTEN'S ... - CAKE BAKING
From cakebaking.net
YELLOW CAKE INA GARTEN RECIPES
From tfrecipes.com
BAREFOOT CONTESSSA YELLOW CAKE - FOOD NEWS
From foodnewsnews.com
INA GARTEN YELLOW CAKE - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
INA GARTEN YELLOW CAKE RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
INA GARTEN'S TURKEY LASAGNA | BAREFOOT CONTESSA | FOOD ...
From foodiebadge.com
INA GARTEN YELLOW LAYER CAKE - ALL INFORMATION ABOUT ...
From therecipes.info
WE LOVE INA GARTEN'S BIRTHDAY SHEET CAKE WITH CHOCOLATE ...
From southernliving.com
10 BEST INA GARTEN CAKE RECIPES | YUMMLY
From yummly.co.uk
NEW RECIPE: 10 INA GARTEN RECIPES THAT JUST FEEL LIKE ...
From cakebaking.net
INA GARTEN, PINEAPPLE UPSIDE-DOWN CAKE - FOOD NEWS
From foodnews.cc
VANILLA CUPCAKE | VANILLA CUPCAKE RECIPE, CUPCAKE RECIPES ...
From pinterest.ca
INA GARTEN MAKES PERFECT CHOCOLATE CAKE | BAREFOOT ...
From youtube.com
MOIST YELLOW CAKE RECIPE INA GARTEN: OPTIMAL RESOLUTION ...
From recipeschoice.com
INA GARTEN'S CARROT CAKE RECIPE | BAREFOOT CONTESSA | FOOD ...
From thebestlifetoday.org
INA GARTEN, PINEAPPLE UPSIDE DOWN CAKE - FOOD NEWS
From foodnewsnews.com
10 BEST INA GARTEN CAKE RECIPES | YUMMLY
From yummly.com
INA GARTEN'S CARROT CAKE RECIPE | BAREFOOT CONTESSA | FOOD ...
From thehomerecipe.com
INA GARTEN'S CARROT CAKE RECIPE | BAREFOOT CONTESSA | FOOD ...
From foodiebadge.com
INA GARTEN CAKE RECIPES YELLOW : INA GARTEN SHARES EASY ...
From giannonecounwent.blogspot.com
INA GARTEN MAKES PERFECT ROAST CHICKEN | FOOD NETWORK ...
From vivarecipes.com
BAREFOOT CONTESSSA YELLOW CAKE - COOKEATSHARE
From cookeatshare.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...
Check it out »
You'll also love