LET THEM EAT CAKE!!! UMMMM???? BUT WHICH ONE??

A RAINBOW ICE CREAM CAKE????20141231_211933

 

A LIGHT AS AIR LEMON OLIVE OIL CAKE??????

 

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MY FAVORITE CHOCOLATE CAKE???20161015_150731

MY SUPER MOIST CARROT CAKE??

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OH, LET’S JUST MAKE THEM ALL!!

RAINBOW CAKE  RECIPE PAGE 186-187 IN THE COOKBOOK.

 

So good and so “cool”.  Everyone will love it.  Three layers of chocolate cake and strawberry and pistachio ice cream…..or you could use mint chocolate chip, too!

 

Lemon Olive Oil Cake

 

 

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Gourmet APRIL 2006
Makes 8 servings
Ingredients
1.
3/4 cup olive oil (extra-virgin if desired), plus additional for greasing pan
1 large lemon
1 cup cake flour (not self-rising)
5 large eggs, separated, reserving 1 white for another use
3/4 cup plus 1 1/2 tablespoons sugar
2.
Special equipment: an 8- 9-inch (24-cm) spring form pan; parchment paper
Preparation

1. Put oven rack in middle position and preheat oven to 350°F. Grease spring form pan with some oil, then line bottom with a round of parchment paper. Oil parchment.
2. Finely grate enough lemon zest to measure 1 1/2 teaspoons and whisk together with flour. Halve lemon, then squeeze and reserve 1 1/2 tablespoons fresh lemon juice.
3. Beat together yolks and 1/2 cup sugar in a large bowl with an electric mixer at high speed until thick and pale, about 3 minutes. Reduce speed to medium and add olive oil (3/4 cup) and reserved lemon juice, beating until just combined (mixture may appear separated). Using a wooden spoon, stir in flour mixture (do not beat) until just combined.
4. Beat egg whites (from 4 eggs) with 1/2 teaspoon salt in another large bowl with cleaned beaters at medium-high speed until foamy, then add 1/4 cup sugar a little at a time, beating, and continue to beat until egg whites just hold soft peaks, about 3 minutes.
5. Gently fold one third of whites into yolk mixture to lighten, then fold in remaining whites gently but thoroughly.
6. Transfer batter to spring form pan ( I love to use my fluted quiche pan for this) and gently rap against work surface once or twice to release any air bubbles. Sprinkle top evenly with remaining 1 1/2 tablespoons sugar. Bake until puffed and golden and a wooden pick or skewer inserted in center of cake comes out clean, about 40 minutes. Cool cake in pan on a rack 10 minutes, then run a thin knife around edge of pan and remove side of pan. Cool cake to room temperature, about 1 1/4 hours. Remove bottom of pan and peel off parchment, then transfer cake to a serving plate.
7. Sprinkle with confectioner’s sugar when completely cooled. Cut and serve with fresh berries.

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My favorite pan for pies and one layer cakes!!

 

 

The BEST Chocolate Cake I have ever baked or eaten…Thanks Ina for sharing.

Beatty’s Chocolate Cake Ina

• Butter, for greasing the pans
• 1 3/4 cups all-purpose flour, plus more for pans
• 2 cups sugar
• 3/4 cups good cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• 1 cup buttermilk, shaken
• 1/2 cup vegetable oil
• 2 extra-large eggs, at room temperature
• 1 teaspoon pure vanilla extract
• 1 cup freshly brewed hot coffee
• Chocolate Buttercream Frosting, recipe follows
Chocolate Frosting:
I prefer the frosting on the back of the Hershey’s Unsweetened Cocoa Box!!
Basic and delicious. Make sure to use the best quality butter, vanilla and use half and half instead of milk!!
Directions
Preheat the oven to 350 degrees F. Butter two 8-inch x 2-inch round cake pans. Line with parchment paper, then butter and flour the pans.
Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
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.
Chocolate Frosting

Page 186 in my cookbook.  Make sure you use good quality butter and vanilla extract.  Also use half and half cream instead of milk for richness.

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Baby Vincent’s First Birthday Cake……it stayed moist for days!!  Awesome.

 

 

Scrumptious Carrot Cake
Chiqui Collier

 

2 C flour
2 tsp. baking soda
2 tsp cinnamon
1/2 tsp. salt
1/4 tsp. grated Ginger
1/4 tsp. grated Nutmeg
1 C. coarsely chopped pecans (or walnuts)

Place above ingredients in a processor. Pulse to chop nuts. Place in a large bowl. Set aside.

 

In a separate bowl, combine all the follow ingredients and mix well.
3 large eggs
3/4 C. Oil
3/4 C. buttermilk
2 C. sugar
2 tsp. vanilla
3/4 C. drained crushed pineapple (8oz.can)
2 C. finely grated carrots (use baby carrots and chop in processor)
1 1/2 c. shredded coconut
2 tsp. grated rind of 1 Naval orange

Buttermilk Glaze (recipe follows)

Cream Cheese Icing

Combine flour, soda, cinnamon and salt and set aside. Beat together next 5 ingredients until well blended. Sir in flour mixture just until blended. Fold in pineapple, carrots, coconut and pecans or walnuts. Spoon batter into parchment lined, buttered and floured 3-9” round baking pans.

Bake at 350 degrees for 25 – 30 minutes or until cake tests done. Pour hot glaze evenly over cake as soon as it is removed from the oven. DO not soak too much! Cool cake completely on a rack. Fill and frost cake. Refrigerate cake, covered, for up to 3 days or freeze for up to 2 weeks. Serves 12 – 16.

 

Buttermilk Glaze:

3/4 C. sugar
1 tsp. baking soda
1/2 C. buttermilk
1/2 C. butter
1 Tb. corn syrup
1 tsp. vanilla

About 15 minutes before cake is finished baking, prepare glaze. Combine first 5 ingredients in a saucepan. Bring to a boil. Reduce heat and simmer 5 minutes, stirring occasionally. Mixture will foam considerably. Remove from heat and stir in vanilla. Pour hot glaze over cake layers and cool completely..

White Chocolate Cream Cheese Frosting

8 oz.. cream cheese
4 oz. white choc. chips melted and cooled slightly
1 stick room temp. unsalted butter
½ teasp. salt
1 ½ tsp. vanilla
1 teasp. Crème Bouquet
1 teasp. Butter extract
1 lb. 10x sugar
2 teasp. grated rind of orange
Juice of 1/2 orange

Beat cream cheese & butter, and rind on high speed of electric mixer until light and fluffy. Beat in warm, melted white chocolate, the vanilla and remaining flavorings. Add 10x sugar. Beat well. Fill layers and Ice the top and sides of cake with remaining frosting. I chill it after filling each layer then chill after frosting the entire cake. This recipe makes enough frosting for a 9 x 13 inch cake or 3/ 8-9 inch cake layers
.

I can not tell you how many compliments I have gotten when someone tastes this cake.  It is always moist and flavorful and tastes great even a week later!!  I wish I had a picture to share of a slice of this cake but you will just have to take my word for it!!

Now I ask you…..which cake will you make first????

…….until next time, Bon Appetit

 

Chiqui

 

 

 

 

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