Saturday, February 11, 2017

Valentine's Cake Recipes!

Valentine’s Cake Recipes!

Since I wrote you guys a cookies post for Valentines I figured why not cakes too, just in case someone out there isn’t in the mood for cookies. All of these recipes are ones I found online that I thought were super cute and looked yummy! Hope you guys enjoy.

Strawberry Jello Poke Cake
What you’ll need;
1 box white cake mix
(eggs, oil and water called for on package)
1 (3 oz.) box Strawberry Jello
1 cup boiling water
1 (8 oz.) container cool whip, thawed
sliced strawberries, for garnish
Directions;
Prepare and bake cake in a 9x13 inch baking pan, according to package directions. Remove cake from oven. Let cool 30 minutes.
Using the back of a wooden spoon, poke holes all over the cake.
Mix together jello powder and boiling water until jello dissolves. Carefully pour mixture evenly over the top of cake. Cover and place in fridge to chill for a few hours.
When ready to serve, spread cool whip evenly over the top of cake. Cut in pieces and serve with sliced strawberries.


Strawberry Cake (From Scratch)
What you’ll need;
4 large eggs, room temperature ( can warm the eggs by putting in a bowl of warm water for 5 minutes)
1 1/2 cups (340 g) strawberry puree ......I used frozen strawberries that were lightly sweetened, you could also use fresh.....puree the strawberries in food processor or blender
1 teaspoon (4 g.) vanilla
2 teaspoons (8 g) strawberry extract
2 to 3 drops AmeriColor Pink or your pink coloring of choice (optional but makes for a prettier shade of pink)
3 cups (300 g) cake flour
1 3/4 cups (350 g) granulated sugar
1 Tablespoon plus 1/2 teaspoon (14 g) baking powder
1 teaspoon (6 g) salt
1/4 cup (50g) vegetable oil
1 stick (1/2 cup) (113 g) unsalted butter, cut butter into small pieces so it can be added slowly during mixing process. I cut mine into 1/2 to 1 inch slices onto waxed paper on the countertop, letting it soften only about 5 to 6 minutes.
Directions;
Preheat oven to 350 degrees. (This recipe uses the reverse creaming method.)
Grease and flour three 8 x 2 inch round pans
In a separate bowl, combine eggs, strawberry puree, vanilla, strawberry extract, pink coloring (as desired). Blend together with a fork.
In the bowl of your mixer, hand whisk the dry ingredients (cake flour, granulated sugar, baking powder, and salt) for 30 seconds to combine. With your mixer on low to medium speed, add the pieces of butter, a few pieces at a time, also add the oil at this time. Mix until the dry ingredients form moist crumbs that look like coarse sand. Scrape the sides and bottom of the bowl. Method is important when using Reverse Creaming, so with the mixer on LOW speed, SLOWLY add 1/2 of the egg mixture to the dry ingredients, increase the mixer to medium speed and beat for 1 1/2 minutes, the batter will be thick and fluffy. Scrape the bottom and sides of the bowl, then add the remaining egg mixture in 2 pourings, beating 20 seconds after each. Scrape the sides and bottom of the bowl and pour into prepared pans.
Bake at 350 degrees for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool in the pans 10 min. then turn out.
Makes 7 1/2 cups batter IF USING FONDANT: This recipe does not hold up well to fondant unless frosted with ganache to give it a nice firm shell.
Cupcakes: This recipe will work for cupcakes, they will have only a slight dome**We frosted our cake with this Cream Cheese Frosting Recipe. (I piped spirals of frosting in varying sizes with my Wilton star tip 21.)

Raspberry Angel Food Cake
What you’ll need;
12 large egg whites, at room temperature*
1¼ cup cake flour
1¼ cups caster sugar
¼ teaspoon salt
1 teaspoon cream of tartar
3 vanilla beans, seeds only*
6 ounces raspberries (minus six)
Lemon Raspberry Glaze:
1 cup powdered sugar
6 raspberries
1 tablespoon lemon juice (more if needed)
Directions;
Preheat the oven to 350 degrees F.
Spray a bundt pan (I used a silicone one) with cooking spray VERY light and set aside.
Over a large bowl, sift together flour, ½ cup of the sugar and salt. Repeat the sifting process 3 times.
Add the egg whites to the bowl of a stand mixer fitted with the whisk attachment and beat on medium speed until frothy, then add in the cream of tartar and vanilla bean seeds. Beat on medium-high speed until soft peaks form. Gradually add in the remaining sugar a few tablespoons at a time and beat until incorporated.
Using a spatula, manually and slowly fold in the flour mixture in three additions by turning over the egg whites consistently until the flour is fully incorporated.
Spoon half the batter into the prepared pan, evenly distribute the raspberries and top with the remaining batter, level off the top off with a spatula.
Bake the cake for 35 to 40 minutes, or until golden on top and spongy. Remove cake from oven, let it stand for 5 minutes then invert the cake on a cooling rack and allow it to cool completely.
Lemon Raspberry Glaze:
In a small bowl combine all the ingredients and mix until well combines, the mixture must be glossy with no lumps, with a thick consistency, but still pourable. If the mixture is too think add 1 teaspoon of lemon juice. Pour the mixture over the cooled cake and let it stand for 15 minutes for it to settle.
Serve.
*Make sure the egg whites are at room temperature, this is very important for the cake.
*Substitute with 1 teaspoon vanilla extract if you don't have vanilla beans on hand.

Cheesecake Factory Red Velvet Cheesecake Copycat Recipe
CHEESECAKE:
Two (8-ounce) packages cream cheese, at room temperature
⅔ cup granulated white sugar
pinch of salt
2 large eggs
⅓ cup sour cream
⅓ cup heavy whipping cream
1 teaspoon vanilla extract
RED VELVET CAKE:
2½ cups all purpose flour
1½ cups granulated white sugar
3 tablespoons unsweetened cocoa powder (not Dutch process)
1½ teaspoons baking soda
1 teaspoon salt
2 large eggs, at room temperature
1½ cups vegetable or canola oil
1 cup buttermilk
¼ cup (two 1-ounce bottles) red food coloring
2 teaspoons vanilla extract
2 teaspoons white vinegar
CREAM CHEESE FROSTING:
2½ cups powdered sugar, sifted lightly to remove any lumps
Two (8-ounce) packages cream cheese, at room temperature
½ cup unsalted butter, at room temperature
1 tablespoon vanilla extract
Directions;
Prepare the cheesecake layer: Preheat oven to 325 degrees F. Place a large roasting pan on the lower third rack of the oven. Place a kettle of water on the stove to boil. Spray a 9-inch springform pan with nonstick spray and line the bottom with a round of parchment paper. Wrap a double layer of foil around the bottom and up the sides of the pan (you want to seal it so the water from the water bath doesn't seep into the pan). In a large bowl, use an electric mixer to mix the cream cheese- blend until it is nice and smooth and creamy. Mix in sugar and salt and blend for 2 minutes, scraping down sides of the bowl as needed. Add eggs, one at a time, blending after each addition. Finally, mix in sour cream, whipping cream and vanilla. Mix until smooth. Pour the batter into the prepared pan. Set the pan into the roasting pan in the pre-heated oven. Carefully pour the hot water from your kettle into the roasting pan (it will fill the pan surrounding the cheesecake). Pour enough water so that there is about an inch of water coming up the foil along the sides of the cheesecake pan. Bake the cheesecake for 45 minutes. It should be set to the touch and not jiggly. Remove the cheesecake from the roasting pan and let it cool on a wire rack for at least an hour. When it has cooled, place the pan into the freezer and let the cheesecake freeze completely. This can be done in a couple of hours- or overnight.
Prepare the cake layers: Preheat oven to 350 degrees F. Grease and flour two 9-inch round metal baking pans (or spray with nonstick baking spray with flour). In a large bowl, whisk together flour, sugar, cocoa powder, baking soda and salt. Add eggs, oil, buttermilk, food coloring, vanilla and vinegar to the flour mixture. Using an electric mixer on medium-low speed, beat for 1 minute, until blended. Scrape sides and bottom of bowl with a rubber spatula. Beat on high speed for 2 minutes. Spread the batter evenly into the prepared pans, dividing equally. Bake 30 to 35 minutes or until a toothpick inserted in the center comes out with a few moist crumbs attached. Let cool in pans on a wire rack for 10 minutes. Run a knife around the edge of the pans, then invert cakes onto a rack to cool completely.
Prepare the frosting: In a large bowl, using an electric mixer on medium-high speed, beat powdered sugar, cream cheese, butter and vanilla until it is smooth and creamy (do not overheat).
Assemble the cake: Place one cake layer into the center of a cake plate or platter. Remove the cheesecake from the freezer, take off the sides of the pan, and slide a knife under the parchment to remove the cheesecake from the pan. Peel off the parchment. Measure your cheesecake layer against the cake layers. If the cheesecake layer turns out to be a slightly larger round than your cake, move it to a cutting board and gently shave off some of the exterior of the cheesecake to get it to the same size as your cake layers. Place the cheesecake layer on top of the first cake layer. Place the 2nd cake layer on top of the cheesecake.
Frost the cake: Apply a crumb coat layer to the cake- use a long, thin spatula to cover the cake completely with a thin and even layer of frosting. Be sure to wipe off your spatula each time you are about to dip it back into the bowl to get more frosting (this way you won't be transferring any red crumbs into the bowl of frosting). Don't worry at this point about the crumbs being visible in the frosting on the cake. When your cake has a thin layer of frosting all over it, place it into the refrigerator for 30 minutes to "set" the frosting. Once the first layer of frosting is set, apply the 2nd layer. Start by adding a large scoop of frosting onto the top of the cake. Use a long, thin spatula to spread the frosting evenly across the top and then spread it down the sides of the cake too. Because you applied a crumb-coat layer, you shouldn't have any red crumbs floating around in the final frosting layer. Decorate, as desired. I recommend white chocolate shavings (see *Tips below). Keep this cake refrigerated.
NOTES
For making white chocolate shavings: Purchase a hunk of white chocolate. Microwave the chocolate to soften it up slightly (15 to 30 seconds, depending on the size). Use a potato peeler to run down the side of the chocolate to create shards/shaves/curls of white chocolate. I like to shave it onto a paper plater and then just use the plate to slide the chocolate onto the top of the cake.
If you are serving this cake at a party, it's perfectly okay to leave the cake at room temperature for an hour or so while serving. Otherwise, keep it in the refrigerator. It also freezes perfectly! I made my cake one day and then just placed it as-is in the freezer and pulled it out the next day. It thaws quickly.