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This Decadent White Cake recipe is the perfect combination of fluffy and moist. It’s perfect for a wedding cake or any special occasion. Here’s something interesting that you might like to know; most bakeries do NOT make white cake from scratch. They buy large amounts of basically boxed cake. The reason they do this is to save money and time, but a homemade white cake doesn’t compare to the box kind. Once you make this recipe, you will never return to any boxed cake mix. This recipe makes 2, 8-inch cakes….
Are you looking for a cute treat rather than a scary one this Halloween season? If so, then Halloween Candy Corn Cupcakes are for you. It looks just like Candy Corn, but in cupcake form. Don’t worry, it’s easier than it looks. I will help you make it look like professional cake shop cupcakes. Not only will they be super cute, but oh so delicious!…
This is the first recipe of a series of three Easter Desserts I will be sharing. I’ve come up with 3 easy desserts you may want to try and share at your Easter Dinner Celebrations or maybe just to have some sweet treats around to remind you of the colors of spring and happiness.
Easter is just around the corner! It’s time for preparing and baking those special treats that brings us all together in the spirit of celebration. One of the best parts of baking is sharing in the fun with family and friends. Whether you’re sharing in the fun of baking or eating, desserts have a way of bringing a connection and joy in the process. This Easter Egg Cake Pop was made by my sister, my mom and I. As you can see, my daughter sat on the counter in a baby chair and watched us bake! It was a great bonding time with all the girls having fun in the kitchen. We were the dessert providers and made several different items I’ll be sharing with you in the next few posts before Easter.
The bright colors and mix and matches were fun to design and create. It was so easy and we all had a blast.
Cake Pops seem a little intimidating at first. I worked in a bakery during college so I’ve had my share of cake pop making. I wanted to share this with you in case you might have a desire to make some for Easter or any occasion. They are super easy, so don’t be intimidated at all! A friend of mine made them for a baby shower for everyone’s dessert instead of cake. They’re also a special treat for birthday parties, kids love them! What ever the occasion, they are sure to be a hit!
Start out with a white cake recipe. We have a fabulous white cake recipe that you will surely love! It’s super moist and very tasty. Click on the link: https://dessertsbyjuliette.com/2013/09/28/white-cake/. Do not frost the cake!
If you want to keep it super simple you can always open a store box mix and make white cake as well. Use whatever works best for you!
After you make the cake you will tear it apart. Yep, I said tear it apart. It will look a lot like the picture below:
You’ll then need to make our delicious Italian Buttercream Frosting Recipe, found here: Italian Buttercream Frosting
Melt your favorite colored chocolate wafers. I get mine from Michael’s Craft store or you can get them on-line through Amazon or WalMart. I like the Wilton brand and they have sooo many great colors now. You could make the most beautiful colored Easter Egg Cake Pops ever! Here’s a sample of the one’s from Amazon so you know which one’s I use.
After you dip the balls in the melted chocolate, you can put them on cake pop sticks or lollipop sticks to cool. You can get an inexpensive bag at WalMart, Michael’s, any craft store or Amazon.
If you like to add an additional color, make sure you let the first layer dry. Let your imagination take over and create and enjoy! They sure do brighten any table at Easter and they taste marvelous!
If you love pumpkin like I do then you’ll try anything with pumpkin like me. This pumpkin adventure recipe was a Pumpkin Cake Roll with Italian Buttercream and Cream Cheese Filling.
Have you ever wanted to make a Cake Roll? I’ve never made a cake roll before. So, I did a little research. I looked at my favorite social media “go to” – Pinterest. I looked up You Tube videos and decided to take a chance. Luckily my first attempt turned out pretty good and I wanted to share what I’ve learned with you!
One of my concerns was rolling a cake. Really? Rolling a cake and not having it crack? They say if you roll the cake while it’s still warm gives the cake “memory”. Rolling a warm cake gives it memory so you can put the filling on it and roll it again easily. Some people use a powder sugar dusted towel to roll the cake but I decided to use another piece of parchment paper. I really liked the results.
Anyone who knows Desserts by Juliette knows how I love, love, love Italian Buttercream Frosting. So for this Pumpkin Cake Roll with Italian Buttercream and Cream Cheese Filling I decided to make my own concoction of a cream cheese and Italian Buttercream filling that pairs very well with the pumpkin cake flavor. My recipe for Italian Buttercream Frosting is what I used to incorporate after mixing the other ingredients; cream cheese, vanilla and sugar.
I also like to use free range chicken eggs with my recipes now. Not only do they add much more flavor but they are healthier for you. Organic has been my choice of ingredients when available and I plan on changing up recipes to healthier choices when possible. Some of you may have read about the benefits of Himalayan Pink Salt. I’ve also like using that as a salt substitute.
If you’ve made cake rolls before and want to try this recipe, let me know how you like it. If you haven’t tried making a cake roll and would like to I hope yours turns out yummy and delish!
What’s better than a good Italian Buttercream? Chocolate Italian Buttercream and Mint Italian Buttercream! Once you have the Italian Buttercream part down, the mint part is easy. For step-by-step instructions on how to make this delicious, melt-in-your-mouth buttercream; read below.
For the icing: Make one batch of Italian Buttercream. Make the buttercream a minty color by adding a little bit of green gel food coloring. I take a toothpick and dip it in the food coloring, then put it in the buttercream. Add more, if necessary, to get the desired color. Then, add one teaspoon of mint extract (not peppermint). Cream together until you get the desired flavor and color.
Pipe onto cupcakes using a 1M star tip. Sprinkle with Andes Mint chips. Serve immediately or keep under refrigeration for up to one week.
Also, when storing it in the refrigerator it will get hard. To get it back to the right consistency, there are two ways this can be accomplished. One way is to let it sit at room temperature for a few hours. The faster second way is to melt about an 1/8 of the buttercream mixture in the microwave. Put the melted buttercream in a KitchenAid Mixer and set to low speed. Add cold chunks of buttercream a little at a time until the buttercream is incorporated. It should look chunky at this point. Mix for about 20 minutes until the buttercream looks smooth and creamy again.
Keep it plain or add Ande’s Mints on top for that added mint chocolate blast!
This white cake recipe is the perfect combination of fluffy and moist. It’s perfect for wedding cake. Here’s something interesting that you might like to know; most bakeries do NOT make white cake from scratch. They buy large amounts of basically boxed cake. Probably to save money and time, but a homemade white cake doesn’t compare to the box kind. Once you make this recipe, you will never return to any boxed cake mix. This recipe make 2, 8-inch cake.
Special Items Needed
2, 8-inch cake pans
Kitchen Aid Mixer, optional
3/4 cup butter
1 1/2 cups granulated sugar
2 1/4 cups cake flour
3 teaspoons baking powder
3/4 teaspoon salt
1/2 cup milk
1/2 cup water
1 1/2 teaspoons pure vanilla extract
4 egg whites
Preheat oven to 350 degrees F. Cut 8-inch circles out of the parchment paper. The easy way to do this is place the 8-inch cake pan on top of the parchment paper and trace the bottom with a pen or pencil. Then cut the circles out. Place the parchment circles in the bottom of the pan and spray with cooking spray to make sure nothing sticks.
Cream the butter and sugar together until light and fluffy. Sift all the dry ingredients together in a medium bowl, set aside. In a large bowl, combine the water, milk, and vanilla extract. Add the dry ingredients to the wet ingredients in 3 separate additions, then add to the butter/sugar mixture and beat until all ingredients are fully incorporated.
Whip the egg whites until soft peaks. Fold the egg whites into the cake batter until fully incorporated. Pour batter evenly into the 2, 8-inch cake pans and bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
Let the cake cool for 5 minutes, then invert onto a cooling rack. Let cool completely before icing or freeze until desired use. If you are going to freeze the cake, make sure that you leave the parchment paper attached to the cake and cover completely with plastic wrap.
These ghost cupcakes are definitely a crowd pleaser. Decadent chocolate cupcakes with an Italian buttercream decorated in a ghost shape; delicious and cute! Halloween is definitely my favorite decorating holiday, when it comes to baked goods that is. There are so many unique and cute things out there, but I’ve thought of a few that definitely strike the eye. The only things you need to make this holiday treat successful is a good chocolate cake, you’re favorite buttercream, and some mini chocolate chips.
For the chocolate cake, my favorite cupcake recipe to use is my Moist Chocolate Cake. Everyone loves this recipe and if you put a cute decoration on it, you’ll be a baking star for sure. The chocolate cake recipe that I use makes about 30 cupcakes. So prepare you’re cupcake pans and preheat the oven. Prepare cake according to instructions then fill the cupcake liners about 3/4 of the way full. These cupcakes don’t rise as much as normal cupcakes because of their moist texture.
In my opinion, the best buttercream is Italian Buttercream. Once you get this recipe down, I promise you won’t ever use anything else again. However, I understand if you want to use store bought or an easier recipe if you do not have the time. But, if you do have the time, this is definitely a recipe that you need try. So, once I have the buttercream made, I fill a pastry bag with a at least a #7 tip. It has to be at least this big because otherwise the shape won’t come out right. Pipe a flat circle on the top of each cupcake. Then, pipe a thicker, but smaller circle on top of the flat circle. Finally for the head, pipe a small circle and release slowly to create the long stem on the top of the cupcake. Then place two mini-chocolate chips on the top circle for the eyes. Super easy recipe that has astonishing results.
For a great dessert that not only looks good but also tastes good use the following recipes:
I’m filled with football cupcake ideas and this is the first football party dessert with many to come. Decorating football cupcakes can be challenging, but this cupcake is honestly super easy to make and decorate. You can use any type of cake that you want for the cupcake, any frosting, with some white chocolate, semi-sweet chocolate, and green food coloring. Of course, I prefer Italian Buttercream. It has a melt-in-your-mouth texture, smooth, and creamy. I can’t get over it. This cupcake is decorated with green grass and a chocolate football.
First, I make the cupcakes according to instructions. I used my Moist Chocolate Cake recipe because it is extraordinarily delicious. The recipe makes 30 cupcakes which is plenty for a football party. A normal box cake mix will give you about 24 cupcakes. For the cupcake liners, I used green and white. I couldn’t decide which one would look better at the time, but the pictures can help you decide for yourself which one you prefer.
For the Italian Buttercream, I normally make a big batch and then just use whatever I need later. However for these cupcakes, you only need about 1/2 of the original recipe, which is about 8 ounces of buttercream. You’ll need to dye the buttercream green with the green food coloring. I prefer to use the gel food coloring because it doesn’t change the consistency of my frosting. Pipe the buttercream on top of the cupcakes using the #233 grass tip.
Now for the chocolate footballs. First I melted 6 ounces of white chocolate over the double broiler. If you don’t have a double broiler use a stainless steel pan with a glass bowl on top, such as Pyrex. You will not need a lot of white chocolate. Let it cool slightly. Download the football stencil below. Place a piece of parchment paper over the top and tape to a hard surface. Pipe the white chocolate over the laces of the football on the football stencil. Let it dry completely. Melt 12 ounces semi-sweet chocolate over the double broiler. Cool slightly. Outline each football by piping the chocolate, then go back and fill in the footballs completely. Let it dry completely then use a spatula to lift up chocolate pieces and place on top of the green grass buttercream. You could also put it in the freezer for a few minutes and it will peel off very easy.