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A PIECE OF CAKE... Entries |
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This journal post has been created to store entrant information on the contest specified in the title for the December Event 2009. The Event officially ended as of New Years Day at 12:00 am. Thank you to all our participants for making the event so successful!
A PIECE OF CAKE…
Yes, we do love cake *drool*. Submit a recipe in the thread of a cake you would love to eat this holiday season! This could mean a baked cake, or an ice cream cake, or any other kind of cake there is. Just find a recipe and post it! The most delicious recipe will win you 25k! Paper Sheeps, Ankisuru, and I will judge the yummiest of cakes.
Only Prize Given—25k
Contest credit to Karamelu Latte
XxBI0H4Z4RDxX -- Biblical Christmas Cake
1 cup Judges 5:25 (last clause - butter)
1 3/4 cup Jeremiah 6:20 (sugar)
1/4 cup Proverbs 24:13 (honey)
6 Job 39:14 (eggs)
I Kings 10:2 (spices: 1 1/2 teaspoon cinnamon,
1/2 teaspoon cloves, 1 teaspoon nutmeg)
3 teaspoons Amos 4:5 (baking powder, plus 1 teaspoon
baking powder, 1 teaspoon baking soda)
1 teaspoon Leviticus 2:13 (salt)
3 3/4 cups I Kings 4:22 (unsifted all-purpose flour)
1 cup Genesis 24:11 (water, can substitute 1 cup cold buttermilk)
2 cups I Samuel 30:12 (second clause - raisins)
2 cups Revelation 6:13 (cut-up dried figs)
1 cup Numbers 17:8 (chopped almonds)
Heat oven to 300 degrees F. Heavily grease and flour 10-inch tube or Bundt pan or two 9 x 5 x 3-inch loaf pans.
In large bowl, with electric mixer at medium speed, beat butter until smooth. At low speed, add sugar gradually, beat in well. Blend in honey at low speed. Add eggs, one at a time, beating at medium to high speed after each addition.
Combine cinnamon, cloves, allspice, nutmeg, baking powder, baking soda, salt and 3 1/4 cups flour. Add blended dry ingredients to batter alternately, with buttermilk. Toss reserved 1/2 cup flour with raisins, figs, almonds. Gently fold fruit and nuts into batter.
Pour batter into pan. Cut through batter with knife to distribute evenly. Bake for about 1 1/2 hours, or until cake tester, poked in center, comes out clean. Let cool in pan for 30 minutes, then turn out on rack and cool completely.
Snucius -- Ice Cream Cake Recipe
For Cake:
3 large eggs
1 1/2 cups milk
3/4 cup vegetable oil
2 teaspoons vanilla extract
3 cups granulated sugar
2 3/4 cups all-purpose flour
1 1/8 cups cocoa powder
2 1/4 teaspoons baking powder
2 1/4 teaspoons baking soda
1 1/2 teaspoons salt
1 1/2 cups very hot water
For Ice Cream:
1 pint of your favorite ice cream, slightly softened
Chocolate Topping
1 cup heavy cream
8 ounces semisweet chocolate, chopped (or use chips)
White Chocolate Trim
1/2 cup heavy cream
4 ounces white chocolate, chopped
1. Preheat oven to 350*F (175*C). Grease a 13 x 9 x 2-inch baking pan and line the bottom and sides with parchment or waxed paper.
2. In a medium bowl, whisk together the eggs, milk, oil, and vanilla extract; set aside.
3. In a large mixing bowl, combine the 3 cups sugar, flour, cocoa, baking powder, baking soda, and salt. Add the wet mixture to the flour mixture and mix at low speed of an electric mixer for 5 minutes. Gradually add the hot water while mixing at low speed just until combined. Batter will be thin. Pour the batter into the prepared baking pan.
4. Bake for 25 to 30 minutes or until wooden pick inserted in center comes out clean. Cool cake in pan on wire rack, then refrigerate, covered, for 1 hour or until ready to assemble cake.
5. To assemble cake: Place a piece of parchment over the entire cake and then carefully turn it out onto a large work surface. Peel off the original parchment and carefully cut the cake in half lengthwise into 2 layers using a large serrated knife. Place one layer of cake on a rectangular serving platter (or line an upside-down 13 x 17 x 1-inch baking pan with foil). Spread the softened ice cream evenly to the cake edges. Freeze for 15 to 20 minutes.
6. Once chilled, carefully place the second layer of the cake onto the ice cream layer, cover with parchment paper and gently press down with another baking sheet pan gently to adhere the top layer. Return cake to the freezer.
7. For the Chocolate Topping: In a small saucepan, heat the 1 cup of cream just to a boil; remove from heat and add the chopped semisweet chocolate and whisk until smooth. Set aside and prepare the White Chocolate Trim.
8. For the White Chocolate Trim: Repeat the same procedure as for the Chocolate Topping and place it in small pastry bag with a small plain tip.
9. Remove the cake from the freezer and working quickly, spread the Chocolate Topping evenly over the top of the cake only.
10. Drizzle straight lines of the White Chocolate Trim across the entire surface of the cake diagonally. Draw a wooden pick back and forth in the opposite direction of the lines to make decorative pattern.
11. Return finished cake to the freezer until ready to serve.
Jaiden Cullen -- mmmmmm chocolate Cake
Ingredients:
* 1 (18.25 ounce) package devil's food cake mix
* 1 (5.9 ounce) package instant chocolate pudding mix
* 1 cup sour cream
* 1 cup vegetable oil
* 4 eggs
* 1/2 cup warm water
* 2 cups semisweet chocolate chips
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.
3. Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar.
Phanna -- Caramel Cheesecake
2 cups crushed vanilla wafers
6 Tbsp. butter, melted
1 14-oz. package vanilla caramels
1 5-oz can evaporated milk
1 cup chopped pecans, toasted
2 8-oz packages cream cheese, softened
1/2 cup sugar
1 tsp. vanilla
2 eggs
1/2 cup semisweet chocolate pieces, melted and slightly cooled
caramel ice cream topping (garnish)
whipped cream (garnish)
Preheat oven to 350 F. In medium bowl, combine crushed wafers and butter. Press onto bottom and about 2 inches up the side of a 9-inch springform pan. Bake for 10 minutes; cool.
In medium saucepan, combine caramels and evaporated milk. Cook and stir over low heat until smooth. Pour into crust-lined pan. Sprinkle with pecans. Chill until needed
In large bowl, add cream cheese, sugar and vanilla. Beat with electric mixer on medium speed until combined. Add eggs all at once; beat on low speed just until combined. Stir in melted chocolate. Pour mixture over caramel layer.
Bake about 40 minutes or until center appears nearly set when gently shaken. Cool on wire rack for 15 minutes. Loosen crust from side of the pan; cool. Cover and chill for 4 to 24 hours.
Let cheesecake stand at room temperature for 20 minutes. If desired, garnish with additional melted chocolate, caramel topping, whipped cream and additional chopped pecans.
Sweet MistyC -- Sarahs Carrot Cake
Cake
4 eggs
¾ cup vegetable oil
½ cup unsweetened applesauce
(you can add flavored applesauce for a kick)
2 cups white sugar
1 ½ teaspoons vanilla extract
½ teaspoon almond extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon ground cinnamon
1 teaspoon nutmeg
3 cups grated carrots
(about 1 lb bag baby carrots Baby Carrots
are sweet and perfect for this cake)
OPTIONAL: 1 cup chopped pecans
Frosting
1/2 cup butter, softened
8 ounces cream cheese,
softened
4 cups confectioners' sugar
½ teaspoon vanilla extract
½ teaspoon almond extract
DIRECTIONS:
1. Preheat oven to 350. Grease and flour a 9x13 inch pan.
2. In a large bowl, beat together eggs, oil, white sugar and 1 ½ teaspoons vanilla and ½ teaspoon almond extract until fluffy.
3. In a separate bowl mix flour, baking soda, baking powder, salt and cinnamon and nutmeg. Mix into wet ingredients 1 cup at a time, mixing well after each addition.
4. Mix in carrots. Fold in pecans if using. Pour into prepared pan.
5. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. You may also frost it in the pan (my preferred method!)
6. To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar, ½ teaspoon vanilla and ½ teaspoon almond extract. Beat until the mixture is smooth and creamy. Frost the cake. Frosting a warm cake will allow the frosting to seep into the cake…it is delicious warm!
AB91 -- Christmas Cake Recipe: Snow-Topped Holly Cakes
Ingredients:
* 200g dark muscovado sugar
* 175g butter , chopped
* 700g luxury mixed dried fruits
* 50g glacé cherries
* 2 tsp grated fresh root ginger
* zest and juice 1 orange
* 100ml dark rum , brandy or orange juice
* 85g pecans
* 3 large eggs , beaten
* 85g ground almonds
* 200g plain flour
* ½ tsp baking powder
* 1 tsp mixed spice
* 1 tsp cinnamon
* 250g pack marzipan , halved
* icing sugar , for dusting
* 2 tbsp warmed apricot jam
* 500g pack fondant icing sugar
* 8 glacé cherries
* small holly sprigs, washed and dried
Method:
1. Tip the sugar, butter, dried fruit, whole cherries, ginger, orange zest and juice into a large pan. Pour over the rum, brandy or juice, then put on the heat and slowly bring to the boil, stirring frequently to melt the butter. Reduce the heat and bubble gently, uncovered for 10 mins, stirring every now and again to make sure the mixture doesn't catch on the bottom of the pan. Set aside for 30 mins to cool.
2. Stir the nuts, eggs and ground almonds into the fruit, then sift in the flour, baking powder and spices. Stir everything together gently but thoroughly. Your batter is ready.
3. Heat oven to 150C/130C fan/gas 2. Butter and line the base and sides of a 18cm square tin with baking paper. Spoon the cake mix into the tin and level the top with a spoon dipped into boiling water. Bake for 45 mins, then turn oven down to 140C/120C fan/gas 1 and cook for 1 hr more or until a skewer inserted comes out clean. Cool on a wire rack. Will keep well-wrapped in foil for 2 months or freeze for 1 year.
4. Carefully cut the square cake in half and trim the edges so that you see the texture of the cake on all sides. Roll out each piece of marzipan on a surface dusted with icing sugar until the size of the top of each cake.
5. Generously brush the top of the cakes with jam, place jam-side down on top of the marzipan, then trim away the excess marzipan with a sharp knife.
6. Make up the fondant icing to a spreading consistency, then spread on top of the cakes so that it slightly runs over the edges. Top with cherries and holly, then leave to set. Will keep in a plastic container in a cool place for 4-7 days.
http://img705.imageshack.us/img705/4831/72621medium.jpg
 ankiannabar · Wed Dec 02, 2009 @ 04:26am · 0 Comments |
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