Thursday, November 19, 2009
Pumpkin Dump Cake Recipe
This is a very simple cake that can be used for Thanksgiving or everyday.
Dump cake is popular and this variation takes it to a whole new level. Our pumpkin dump cake recipe is filled with moist pumpkin, aromatic spices and the wonderful texture of pecans in the mix. It's a hit at every event! Adapted from Moms Who Think dot Com.
Pumpkin Dump Cake
4 eggs, beaten
2 cups cooked pumpkin
1 1/2 cups sugar
12 oz. can evaporated milk
1 tsp. salt
3/4 tsp. cloves
2 tsp. nutmeg
3 tsp. cinnamon
1 golden cake mix
1/2 cup chopped pecans
2 sticks melted butter
1. Mix first 8 ingredients together. Pour into a 13x9 inch pan.
2. Sprinkle cake mix evenly over pumpkin mixture.
3. Sprinkle chopped pecans over the cake mix, then pour melted butter evenly over the cake mix.
4. Bake at 350 degrees for 1 hour (or until lightly browned around edges). Serve with Cool Whip or Real Whipped Cream on top.
Saturday, November 14, 2009
Dawn Trott-Keller is a lovely talented client of our who we want to welcome aboard to our Sweet Cuppin Cakes Store and Bakery! These photos are fantastic and I would love to pull a cupcake right off my screen and bite into it! The liners of course are from our webstore, please feel free to join all of our bakers! You can visit Dawn on her blog at CLICK HERE Thank you dawn for the wonderful photos!
Friday, November 13, 2009
Deana Riley is a customer of ours from the Kentucky region who sent in a lovely photo of her sweeties! Such a talent here and so proud to have her aboard our shop Sweet Cuppin Cakes Bakery and Cupcakery Supplies! A very inspiring cupcake artist indeed.
This photo features Deana's fine work and liners that she bought in our webstore.
Thanks Deana <3
Wednesday, November 11, 2009
This recipe has been used in my family for well up to 30 years now, for every celebration imaginable, even my wedding. My Mum loved to cook and bake and entertain. I am up with her on the first two but really not so much an entertainer. By the time I master and cook and bake dinner I am too exhausted to entertain. Perhaps with experience comes mastery, so I look forward to that!
A few things I wanted to point out with this recipe.
It does work as a cupcake but I strongly suggest our UK imported red and green for christmas. Our brown can handle the cooking oil quite well, however my strongest opinion on this is bake any oil based cake as they are very rich and heavy in a foil liner. Your guests will be happy you did.
Another tip is that cream cheese frosting gets quite hard when refrigerated, so you may want to have room to do this. Piping with Cream cheese frosting is difficult because the time you get the frosting so thick with sugar you drown the tangy zest of the cream cheese. The soft frosting is best left soft preserving the flavour,it spreads beautifully. A flat spatula is best for this. If you must pipe make a buttercream and pipe on some holly!
This cake does freeze well in foil liners already frosted with cream cheese.
We store our cupcakes in a tin in the freezer after they have all been individually frozen on a cookie sheet.
If you would like to comment or add to this feel free!
We have a lovely assortment of liners in our web store Sweet Cuppin Cakes Bakery
Monday, November 9, 2009
Carrot Cake Recipe:
1 cup walnuts, toasted and coarsely chopped
3/4 pound *raw carrots (about 2 1/2 cups finely grated)
2 cups all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
4 large eggs
1 1/2 cups granulated white sugar
1 cup vegetable or canola oil
2 teaspoons pure vanilla extract
Note: For a moister carrot cake, add 1/2 cup of crushed pineapple (well drained) or applesauce to the batter when you add the oil and vanilla extract. You may have to bake the cake a few minutes longer.
Note: This cake can be baked in a 9 x 13 x 2 inch pan. Just increase the baking time to between 30 to 40 minutes
Cream Cheese Frosting:
1/4 cup salted butter, room temperature
8 ounces cream cheese, room temperature
2 cups confectioners (powdered or icing) sugar, sifted
1 teaspoon pure vanilla extract
finely grated lemon zest of one lemon
1 cup toasted and finely chopped walnuts or pecans
To make the carrots you will need: Marzipan and orange and green icing colors (can use liquid or paste food coloring)
Knead a small amount of orange food coloring into the marzipan until the color is distributed and is the desired "carrot" color. Shape into carrots, using a toothpick to make veins.
Knead a small amount of green food coloring into the marzipan and make the carrot tops.
Marzipan is a cooked mixture of finely ground almonds, sugar, and water. It is slightly sweeter and firmer than almond paste and has a smoother texture. It can be colored and rolled out to cover cakes and pastries, or formed into shapes. It comes in plastic-wrapped rolls.
Adapted from The joy of cooking and my Mum's recipe! Every Birthday was celebrated with carrot cake in my family!
Friday, November 6, 2009
Tuesday, November 3, 2009
Monday Cake #1 Please blog your results in comments! Enjoy
You will need:
* 1/2 pound (2 sticks) butter, plus more for pan
* 1/2 cup vegetable shortening
* 3 cups sugar
* 5 eggs
* 3 cups all-purpose flour, plus more for pan
* 1/2 teaspoon fine salt
* 1/2 teaspoon baking powder
* 1 cup milk
* 2 tablespoons vanilla extract
Preheat oven to 350 degrees F.
With a mixer, cream butter and shortening together. Add sugar, a little at a time. Add eggs, 1 at a time, beating after each addition. Stir dry ingredients together in a bowl and add to mixer alternately with milk, starting with the flour and ending with the flour. Mix in vanilla. Pour into a greased and floured tube pan and bake for 1 to 1 1/2 hours, until a toothpick inserted in the center of the cake comes out clean.
This is a formatted Paula Dean recipe and it rocks!