Baby Bootie Cakes

Source - http://www.marthastewart.com/319113/baby-bootie-cakes

Ingredients

• White Sheet Cake
• Swiss-Meringue Buttercream
• Food coloring, as desired for shoe color and decorative details
• Apricot, or other fruit leather, cut into 1/2-inch wide strips, for straps, if using

Directions

Each bootie consists of two cake rounds of different heights. To make booties, trim top of sheet cake so it is level. Place trimmed cake on work surface. Using a 2 1/2-inch biscuit or cookie cutter, cut out 12 circles from cake, keeping the circles as close together as possible. Discard the scraps or save for a delicious snack.

To make toe pieces for booties, cut four circles in half horizontally, making eight shorter circles. Trim each short circle by cutting a straight line 1/2-inch in from the edge. Place one tall and one short circle on a piece of waxed paper or parchment. Using a dab of buttercream as glue, affix trimmed edge of shorter circle to taller one. This forms the basic bootie shape. Repeat with other pairs.

Using an offset spatula or a butter knife, thinly coat each bootie with a layer of buttercream to seal in the crumbs; giving the shoe shape by adding more icing to the front and top. Refrigerate the booties until the crumb coat has set. Decorate the booties one at a time. Remove from the refrigerator, and cover with a final coat of buttercream, shaping and smoothing the shoes as you go.

Pipe laces and trim to resemble a child’s shoe: Fit couplers onto piping bags and fill halfway with tinted buttercream. To make dots and trim, use a No. 4 tip. To fashion thin, dainty laces and other delicate details, use a No. 3 tip. To pipe small stars, use a No. 13 tip. Chill booties again until buttercream is firm, then transfer to serving platters.

Sinless Molten Chocolate Lava Cakes*

Source - http://www.theknead4speed.com/2010/08/happy-molten-chocolate-lava-cake-day/

Yield: 2 cakes

• 2 Tablespoons (28 g) semi-sweet chocolate chips
• 3 Tablespoons unsweetened applesauce
• 1 large egg
• 4 teaspoons Stevia (or sugar)
• 1 Tablespoon all-purpose flour
• 1/4 teaspoon vanilla
• Confectioner’s sugar for dusting (optional)

1. Preheat oven to 375 degrees F.  Generously coat two 6-ounce ramekins with cooking spray or butter.
2. Place chocolate chips in a small microwaveable bowl.  Microwave at 70% power for 1 minute and stir.  Microwave at 70% power for 20 second intervals, stirring in between, until the chocolate is entirely melted.
3. Add applesauce to melted chocolate and stir.
4. With an electric mixer, beat together the egg, sugar, and vanilla on medium speed until well-blended.  Add flour and chocolate mixture, mixing just until incorporated. 
5. Divide batter between ramekins.
6. Bake for 11-12 minutes, or until the outer edges of each cake is set.  The center should tremble slightly when the ramekin is moved.  Watch them carefully while baking!
7. Remove from oven.  Run a knife around the edges of each cake, place a plate upside down on each ramekin, and flip.  Tap the bottom of the ramekin.
8. Dust with confectioner’s sugar and/or garnish with small scoops of ice cream or whipped cream, if desired.  Serve immediately.

*Note: Even their title screams ”healthified.”  If looking for a richer flavor, replace the applesauce with an equal amount of butter and/or add up to twice as much chocolate to taste.

sporkme:

Borlotti Bean Cakes with Smoked Trout and a Poached Egg

There was a pile of leftover croissants that I wanted to turn into breadcrumbs, which worked well with the beans (they can get a little dry if you’re not careful).  Just use regular breadcrumbs if you don’t have a croissant or two.

Ingredients (borlotti bean cakes):

• 1 can of borlotti beans, rinsed and slightly mashed
• 1 egg
• 1 croissant, toasted and chopped into breadcrumbs
• Juice of 1 lemon
• 1/2 cup cilantro
• Salt, pepper and olive oil

Mash up the ingredients, seasoning with the salt and pepper, and use the oil to grease the bottom of a pan.  Form cakes and cook on medium heat for about 5-7 minutes on each side.  Serve with trout and a poached egg, and maybe a little cheese.

pure2raw recipe: triple layer chocolate protein brownie mini cakes

Source - http://www.pure2raw.com/2012/03/sugar-free-chocolate-protein-brownie-cake-recipe/

prep-time: about 5-8 minutes

sets for about 2-3 hours in freezer then you enjoy at room temperature and store in freezer or refrigerator.

makes 12 mini brownie cakes or one large 8-9 inch cake

Ingredients:

Bottom brownie cake layer-

1/2 cup any nut flour/meal (we used ground cashews)

1/3-1/2 cup hemp seeds

2 teaspoons vanilla

pinch sea salt

1/2 cup + 2 tablespoons cocoa (we used raw cacao because we just love it)

2-3 tablespoons xylitol or coconut sugar**

2-3 tablespoons water

Directions:

**for those that want to use a liquid sweetener like agave nectar or maple syrup or honey please omit the water. and adjust taste accordingly. plus the 2 tablespoons of cocoa can be optional, we just wanted a rich chocolate flavor.

place your nut flour (ground nuts of any sorts) and hemp seeds in a food processor (or blender would work) along with your vanilla, sea salt, cocoa powder, and sugar of choice. begin to pulse till combined. texture will be a light brownie cake like texture. not too wet but not too dry.

take your brownie cake layer and press into your pan. we used our favorite mini cheesecake pan, but you could use a 8 or 9 inch cake square or circle pan. begin to press cake batter into pan. set aside.

next make your protein frosting layer!

Protein Frosting Layer – we like to call it our sludge

1 scoop Vega performance protein powder (you could use any protein powder of your liking, we would say it is about 1/4 cup worth of protein, maybe)

4-5 tablespoons water*

1/8 teaspoon flavoring of choice – optional – we did 1/8 tsp peppermint extract

you may add in additional sweetness if needed, we did not

place protein powder in a cup, add in your flavoring if desired. then slowly add in your water. * REPEAT – to do this slowly! as you want a fairly thick consistency for it.

then place your protein frosting on top of your brownie cake layer. you will have to use a spoon or spatula for this part to help spread it over the brownie.

Next make your avocado mousse layer-

1 avocado

1 medium-large banana

1/2-3/4 teaspoons flavoring of choice – again we used peppermint extract

2 tablespoons coconut oil

**can add in a little lemon juice to help prevent the avocado from browning.

place avocado, banana, flavoring and coconut oil into your blender or food processor and pulse till smooth and creamy. you may set your avocado mousse in fridge for about 5 minutes if you would like. sometimes that helps with building it, without it being too soft.

then you just start layering your avocado mousse layer on top of your other two layers. set in freezer for about 2-3 hours to set. bring out of freezer and let come to warm temperature for about 5-10 minutes. and enjoy!

“Death By Chocolate” Snack Cakes (Twinkies)

Source - http://www.simplemathbakery.com/blog/2012/01/20/death-by-chocolate-twinkies

Created by Simple Math Bakery

Yield: 20 cakes

Snack Cakes:

1 1/2 cups all-purpose flour

4 tablespoons corn starch

1 1/2 cups granulated sugar

1/2 cup cocoa powder

1 tablespoon baking powder

1 teaspoon salt

1/2 cup canola oil

3/4 cup cold water

1 teaspoon Princess flavoring (or 1 teaspoon vanilla extract)

7 eggs, separated

Preheat the oven to 350°. Spray a canoe pan or cupcake pan with cooking spray and set aside.

Using an electric mixer, beat the egg whites until they are very stiff. They should hold their shape when removed from the bowl. Set aside.

Combine the flour, corn starch, sugar, cocoa powder, baking powder, and salt in a large bowl. Whisk together or beat on low speed for a minute, until combined. Add oil, water, Princess flavoring, and egg yolks. Beat on medium speed until smooth.

Using a rubber spatula, gently scoop 1/3 of the egg whites into the batter. Fold the egg whites in by slicing the spatula through the center of the bowl, gently scooping batter from the bottom and wrapping it over the top. Turn the bowl 1/4 turn and repeat until the egg whites are barely visible. Repeat this process with each remaining 1/3 of the egg whites.

Spoon the batter into the pan, filling the wells 2/3 full. Bake for 8-12 minutes, or until cakes are golden brown and just starting to pull away from the sides of the pan. Cakes will puff up when cooking, but will settle as they cool. Cool the cakes in the pan for 5 minutes, then gently remove them from the pan using a rubber spatula. Allow them to cool, flat side down, directly on the cooling rack.

Filling:

2 tablespoons all-purpose flour

1/2 cup milk

1/4 cup cocoa powder

1/2 teaspoon vanilla

1/2 cup bittersweet chocolate chips (60% cacao)

1/2 cup unsalted butter

1/2 cup granulated sugar

In a small saucepan, heat the flour, milk, and cocoa powder over medium heat, stirring constantly. When the mixture becomes a paste (about 5 minutes), remove from heat and allow to cool for 1 minute. Stir in the vanilla extract. Place a piece of plastic wrap directly onto the surface to prevent a skin from forming, and set aside to cool completely.

In a heatproof bowl over a pan of simmering water, heat the chocolate chips just until they melt. Remove from heat and allow to cool until just barely warm. Alternatively, melt the chips in the microwave in 30 second intervals, stirring after each interval.

With an electric mixer, cream the butter and sugar until light and fluffy. Add the cooled milk mixture and beat until combined. Pour in the cooled melted chocolate and beat for about 5 minutes, until smooth and creamy.

Use the pastry filler that comes with the pan (or a pastry bag with round tip) to fill the cakes. Place the tip about halfway into the cake and squeeze gently. Holding the cake in your palm while filling it will allow you to feel when it is full. Fill each cake 3 times to ensure that each bite contains ample chocolate filling!

Salmon and Spinach Cakes

Source - http://livingtastefully.weebly.com/2/post/2012/01/salmon-and-spinach-cakes-with-jalapeno-dill-sauce.html

• 1 1/2 pound large Yukon Gold potatoes
• 5 ounces fresh baby spinach
• 1/2 cup mayonnaise
• 1 jalapeno, seeded and minced
• 3 tablespoons chopped fresh dill, plus additional for garnish
• Salt
• 1 1/2 pounds skinless salmon fillet, cut into 1/2-inch pieces
• 1/4 cup plus 2 tablespoons heavy cream
• 1/4 cup minced onion
• Vegetable oil, for frying

1.  In a medium saucepan, cover the potatoes with water.  Simmer over moderately high heat until tender, about 30 minutes.  Drain and let cool.  Peel the potatoes and cut them into 1/4-inch dice.  Transfer to a large bowl.
2.  Meanwhile, in a large skillet, heat 2 tablespoons of water over moderately high heat.  Add the spinach in batches; cook until wilted.  Drain, squeeze dry, and coarsely chop.
3.  In a small bowl, mix the mayonnaise, the jalapeno, and the chopped dill; season with salt.
4.  Put the salmon in a food processor and pulse a few times, until chopped.  Pulse in the cream until incorporated.  Add the salmon to the potatoes.  Stir in the spinach and onion and season with salt.  Form the mixture into 12 patties.
5.  In a large non-stick skillet, heat 1/8-inch of oil.  Add half of the cakes and fry over high heat until lightly browned on the bottom, 1 minute.  Reduce the heat to moderately high and cook until well-browned, about 2 minutes.  Turn and cook for another 3 minutes, until browned.  Repeat with the remaining cakes, adding more oil to the skillet as needed.  Garnish the salmon cakes with the dill sprigs and serve with the sauce.  

white wedding cake cupcakes

Source - http://www.recipegirl.com/2007/03/16/white-wedding-cake-cupcakes/

Yield: 36 cupcakes

Prep Time: 15 min 

Cook Time: 18 min 

I’m not usually one to use a boxed cake mix and doctor it up. I’m more accustomed to using entirely homemade recipes, but this one caught my eye and looked good. These turn out delicious, moist and fluffy cupcakes- perfect for holding buttercream frosting.

ingredients:

1 (18.25 ounce) box white cake mix
1 cup all-purpose flour
1 cup granulated white sugar
3/4 teaspoon salt
1 1/3 cups water
2 Tablespoons vegetable or canola oil
1 teaspoon vanilla extract
1 cup sour cream
4 large egg whites

directions:

1. Preheat oven to 325°F. Place cupcake liners in cupcake pans (you’ll need approx. 36).

2. In a large bowl, whisk together cake mix, flour, sugar and salt. Add remaining ingredients and beat with hand mixer for 2 minutes, or until well blended.

3. Use ice cream scoop to fill prepared cupcake tins- fill about 3/4 full. Bake about 18 minutes, or until toothpick inserted in center comes out clean.

tips:

*Recommend: Duncan Hines “Moist” White Cake mix for this recipe.
*You can use either regular or light sour cream for this recipe, but heck… since it’s a wedding cupcake and you want it to be as delicious and moist as possible, I recommend going for the full-fat kind.
*Add 1 teaspoon of almond extract (in addition to the vanilla) if you wish to have a different flavor.
*Using an ice cream scoop is perfect for getting the batter into the cupcake tins without spilling.
*You can also use this mix to make cake. Pour into greased and floured cake pans. Bake until toothpick inserted in center comes out clean.

Source: RecipeGirl.com (Adapted from weddingcake101.com)

• Individual Red, White and Blueberry Layer Cakes

  
  Source - http://www.marthastewart.com/317280/individual-red-white-and-blueberry-layer

  For The Cake

  • 1 tablespoon fresh lemon juice
  • 1 pound plus 2 ounces blueberries (about 5 cups)
  • 1 1/4 teaspoons coarse salt
  • 1 1/2 cups granulated sugar
  • 1 1/2 cups fine-ground blue cornmeal
  • 1 teaspoon baking powder
  • 1 cup all-purpose flour
  • 8 ounces (1 cup) unsalted butter, softened, plus more for pans
  • 4 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 3/4 cup whole-milk Greek yogurt (substitute sour cream or creme fraiche)

• For The Cheesecake

  • 2 pounds plus 4 ounces (4 1/2 cups) cream cheese, softened
  • 2/3 cup confectioners’ sugar, sifted
  • 3 tablespoons honey
  • 1 cup whole-milk Greek yogurt (substitute sour cream or creme fraiche)
  • 1/2 teaspoon coarse salt
  • 1 cup heavy cream, whipped to medium-stiff peaks

• For The Compote

  • 8 ounces (2 cups) small raspberries
  • 8 ounces (2 cups) blueberries

Directions

1. For the cake: Prepare an ice-water bath. Combine lemon juice, 3 cups blueberries, 1/4 cup granulated sugar, and 1/4 teaspoon salt in a medium saucepan over medium heat. Cook, stirring gently, until sugar dissolves and juices thicken, about 8 minutes. Transfer to a small bowl, and set in ice-water bath, stirring occasionally, until cooled. Reserve 1/4 cup of cooled blueberry juice from the berries in a small bowl, cover, and refrigerate.

2. Preheat oven to 350 degrees. Butter an 18-by-13-inch rimmed baking sheet, line with parchment, and butter parchment. Whisk cornmeal, baking powder, 1 teaspoon salt, and 1/2 cup flour in a medium bowl. Cream butter and remaining 1 1/4 cups granulated sugar with an electric mixer until light and fluffy, 2 to 3 minutes. Add eggs, 1 at a time, mixing well to incorporate after each addition. Add vanilla, and scrape down sides of bowl. Lower the speed to the lowest setting, and beat in 1/2 the flour mixture, then the yogurt, and then the remaining flour mixture, mixing well after each addition.

3. Gently fold remaining 1/2 cup flour and 2 cups blueberries into the berry mixture, until well combined. Fold the berry-flour mixture into the cornmeal batter with a spatula, until uniformly purple. Spread evenly in baking sheet, and bake, rotating halfway, until the top is golden brown and the sides pull away from the pan, 28 to 30 minutes. Transfer baking sheet to wire rack, and let cool completely. Cut 24 circles using a 2 1/2-inch round cutter; discard scraps.

4. For the cheesecake: Line an 18-by-13-inch rimmed baking sheet with parchment leaving a 1-inch overhang. Beat the cream cheese with a mixer on medium-high until completely smooth, 4 to 5 minutes. Beat in confectioners’ sugar, honey, yogurt, and salt, and beat until smooth, about 3 minutes. Gently whisk in 1/2 of the whipped cream, then fold in remaining whipped cream until well incorporated. Scrape batter onto baking sheet, and smooth. Freeze, uncovered, until firm, at least 1 hour (or up to 1 day, covered). With the same round cutter, cut out 24 circles, dipping cutter into hot water and wiping dry between cuts.

5. For the compote: Toss raspberries and blueberries with reserved 1/4 cup blueberry juice.

6. Place 1 cake round, browned side down, on a plate. (Trim cakes to make level, if necessary.) Top cake round with a frozen cheesecake round; repeat to make 4 cake-cheesecake layers. Refrigerate composed cakes while quickly finishing assembly of remaining cakes. Top each cake stack with berry compote. Serve immediately.

Petite Pink Lady Cakes

Source -  http://platedlife.squarespace.com/home/2011/8/5/petite-pink-lady-cake.html

Makes 10 - 2” layer cakes or 1 - 9” layer cake

CAKE INGREDIENTS:
1 white cake mix
1/2 cup mini-chocolate chips
1/8 teaspoon all-purpose flour
red food coloring (I use, Americolor Super Red)

FROSTING INGREDIENTS:
1 cup unsweetened cocoa
5 1/3 cups confectioner’s sugar
12 tablespoons butter, softened
8 to 10 tablespoons milk
2 teaspoons vanilla

CAKE DIRECTIONS:
Prepare cake mix according to package directions.  Add a small amount of red food coloring until desired pink shade is achieved.  

In a small bowl, add flour and mini-chocolate chips and mix together.  Disgard any flour in bottom of bowl.

Using butter or vegetable shortening, grease the sides and bottoms of  2-9” cake pans.  Line the bottom of each pan with greased parchment paper and flour both pans.

Fill one cake pan with 1/2 of cake mix.  Add the mini-chocolate chips to remaining batter and mix to blend.  Fill second cake pan with mini-chocolate chip batter and bake according to package directions.

Cool cakes on a wire rack.  Once cakes are cooled, using a long serrated knife, slice plain cake in half horizontally.  

With a 2” circle cookie cutter cut 10 circles from the mini-chocolate chip layer cake.  Then cut 20 circles from the plain layer cakes. 

FROSTING DIRECTIONS:
In a medium bowl, sift together the cocoa and confectioner’s sugar. Set aside. 

In another medium bowl, cream butter until light and fluffy.  Add 1/3 of cocoa mixture and cream together. Add remaining cocoa mixture, milk, and vanilla: beat to spreading consistency. 

Makes 4 cups

ASSEMBLY INSTRUCTIONS:
Fill a pastry bag with chocolate frosting, fitted with a Wilton #10 tip.  Working on a flat surface arrange 10 of the plain layer cakes in two rows of five each.  Beginning from the center of each layer, make a spiral circle of frosting to fill the layer.  Top with mini-chocolate chip layer and repeat frosting as above.  Top with final 10 plain layer cakes and frost with final spiral pattern.  

Fill a large glass with very hot tap water.  Insert butter knife or offset spatula in water for 15 seconds, wipe off excess water and smooth the top surface of cakes.  Frost sides of cakes and refrigerate for 15 to 30 minutes.  

Fill a pastry bag with chocolate frosting, fitted with a  Wilton #18 tip.  Decorate mini-cakes, where the side meets the top layer, with an elongated, inter-twinning, s-shaped pattern.    

Filling another pastry bag with chocolate frosting, fitting with a Wilton #6 tip.  Decorate the bottom of the mini-cakes with a small shell pattern.  

Refrigerate for until ready to serve.  Enjoy!