So What IS Cake? really?
Sure we all know what cake is as far as our favorite recipe or flavor we like best……
But as a baker, understanding what to type of cake to make and with what filling and icing will be best can be a difficult task.
You have probably heard them all, Butter Cake, Sponge Cake, Chiffon Cake, Genoise Cake, Pound Cake, Devils Food Cake, Coffee Cake! And probably more that I forgot to list!!
So what’s the difference?
Easiest way to think about it is like this:
The difference is in the Mix Method.
So there are basically 2 classes, and then of course variations of those classes.
Sponge Cake, Butter cake, then also Muffins & Quickbreads.
www.gretchensbakery.com/red-velvet-cake-recipe/
I’m not quite sure where along my pastry path I acquired it, but it has been with me for several years and it does not disappoint!
The first reaction you may have is to the amount of oil in the recipe, but in combination with the ratio of other ingredients, it really is not that startling.
Many have asked if they can use melted butter in place of the oil……and sure you can….but please read What is Cake before you make that decision.
This recipe is so easy and so moist and as a bonus- it does not require a mixer!
I call it my “One Bowl Mix!” (Ok 2 bowls)
Once you have baked and cooled this cake you can go ahead and build it up “The classic Way” (well the classic way I prepared it when I owned my bakery!)
I use both the cream cheese icing and the buttercream recipes for the filling and icing, and I came up with a new decor for the finished Red Velvet Layer Cake (see Video - youtu.be/Wh6RoDtDYYA )
Red Velvet Cake meets Cheesecake!
A simple building on recipes project that will require 3 recipes to get to this amazing end result!
I never said being awesome was easy! But it is surely worth the effort!
So first the red velvet cake for the bottom layer and the cubes to fold into the cheesecake batter.
The cheesecake batter as I will show in the video below and if you are feeling extra special like me, the cream cheese buttercream icing to pipe on top!
VIDEO - youtu.be/ceD7ebi8DxQ
VIDEO - youtu.be/HRAWjWmfq98
Gretchen says "Believe it or not, I got it out of a Marlboro Man recipe book (of all things! LOL) over 20 years ago and I have not found a better one yet!
I know you will agree once you try them out for yourself.
This has been another one of my most requested recipes, so back by popular demand with full video tutorial ~ The Cinnamon Buns!
The hardest part will be deciding if you should make the chocolate version or straight up unadulterated cinnamon bun classic!"
It is kicked up to another level because when you see how I prepare the cinnamon filling you are going to freak.
So much better than just using the standard method of dry sugar and cinnamon rolled up into the bread.
This is like ooey-gooey cinnamon-y butter-y pure heaven rolled up into warm yeast dough.
This method for cinnamon filling is one extra step that is best prepared the day ahead, but I tell you ~ it is worth it!
It's a delicate fudgey pudding type of cake.
This recipe is adapted by Midgelet, recipe originally from Miss Vickie's Big Book of Pressure Cooker recipes (for stove top pressure cookers).
This is a buttercream recipe good for Russian icing decorator tips. This icing can hold up in high heat and humid conditions AND is one that does not have eggs in it. American Buttercream Recipe, or more commonly known as decorators icing. It can be used under fondant.
www.gretchensbakery.com/buttercream-recipe/
Vitamix offers a line of high-performance blenders that can be used for processing both liquids and solid foods. You can use the machine to chop raw or cooked meat, such as beef, ham and chicken. Add the raw chopped meat to your favorite stew and soup recipes, and transform cooked meat into ham and chicken salads. The blender will allow you to use your meat leftovers in new ways rather than throwing them away.
Creating tasty fruit and vegetable drinks with a juicer is a popular way to boost your nutrition intake. Juicers separate the produce, leaving you with a glass of smooth juice plus a container of mushy pulp. The pulp still contains nutrients and is full of all of the healthy fiber. Rather than throwing out or composting these heaps of pulp, add them to soups or stews. The pulp is a natural thickener, perfect for dairy-free, grain-free or gluten-free diets. You will also sneak in extra vitamins and minerals.
These are a brown sugar shortbread cookie that I think tastes much like the Lorna Doone cookie. If you like Lorna Doones, you will like these. The butter and brown sugar are what give these cookies their flavor so be sure that both of these are fresh.
Trefoil: the classic Girl Scout Cookie. This copycat recipe is so easy to follow, you'll want to memorize it. It's the last shortbread recipe you'll ever need and the basis for several other Girl Scout cookie recipes, including Samoas and Tagalongs!
There are lots of copycat recipes out there. Let me save you the time and effort by sharing my favorite one here. It's found on several other websites too!
Makes a nice dense cheesecake. I like this recipe that my family has used for more than 50 years. So I developed this and cooked them a couple of minutes too long. We live at 8000 feet and timings are difficult for me to nail the first time. So, here they are. Recipe - scaled down from the recipe that my mother got from the Chalet restaurant in Dallas about 50 years ago. It does not contain sour cream nor flour and does not need them. If you don't like dense cheesecake, don't use this recipe.
The layers of thinly sliced spuds develop a crispy brown crust on the outside – which makes for lovely presentation – while the center is still perfectly tender. We've served this both as a side dish and as a main dish, depending on the time of day and what our family feels like eating, but you really can't go wrong either way.
These are THE BEST cinnamon rolls! The recipe is from Todd Wilbur's "More Top Secret Recipes." and www.TopSecretRecipes.com. They're oooey, goooey and rich! The dough can easily be prepared in your bread machine, just follow your manufacturer's order of ingredients. I put the ingredients in the night before, and then roll out and bake in the morning. I would like to share the following suggestions by reviewers about the filling "leaking out" during baking: 1) add a few tablespoons flour to the brown sugar/cinnamon mixture 2) using a flour "shaker" or sifter, I lightly dust the margarine with flour before sprinkling with the brown sugar/cinnamon mixture, then again on top of the BS/cinnamon mixture, before rolling up the dough.