What's your favorite kind of cake?

Question

I am a cake baker and decorator, looking for new ideas.

Answer 1

Ice Cream Tiramisu Cake

Ingredients
a.. 1 cup white sugar
b.. 2/3 cup water
c.. 1 1/2 cups brewed espresso
d.. 1/3 cup coffee flavored liqueur
e.. 1 (9 inch) sponge cake
f.. 1/4 cup finely ground espresso beans
g.. 2 pint espresso ice cream
h.. 2 pint coffee ice cream


Directions

1 In a small saucepan over medium heat, combine sugar and
water. Bring to a boil, then remove from heat and stir in espresso and coffee liqueur. Let cool completely.


2 Split the sponge cake in half horizontally to make two
layers. Place bottom layer in a serving dish. Brush with 3/4 cup coffee syrup. Sprinkle 2 tablespoons ground espresso evenly over surface of cake. Beat the espresso ice cream with the paddle attachment of an electric mixer until spreadable. Spread over bottom cake layer. Place the top cake layer over the ice cream. Brush with remaining coffee syrup. Place in freezer 30
minutes.


3 Beat the coffee ice cream until spreadable. Spread the ice
cream over the frozen cake, and swirl to make pretty. Return cake to freezer until firm.

Makes 12 servings
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Champagne Cake Recipe courtesy Sandra Lee
Cooking spray
1 box (1-pound 2 1/4-ounce) moist white cake mix
1 1/4 cups extra dry Champagne
1/3 cup vegetable oil
3 large egg whites
1 can whipped white frosting
1/4 teaspoon Champagne flavoring
Silver mini disco balls, optional
Silver Dragees, optional, if available in your area
Silver edible glitter, optional

Preheat the oven to 350 degrees F. Lightly coat the bottom of a 9 by-13-inch cake pan with cooking spray.
In a large mixing bowl combine the cake mix, Champagne, vegetable oil, and egg whites. Beat on low speed with an electric mixer until just combined. Scrape down the sides of the bowl with a rubber spatula and continue beating on medium speed for 2 minutes. Pour into the prepared cake pan and bake for 30 to 35 minutes, or until a toothpick inserted into the cake comes out clean. Remove it from the oven and cool completely.
Empty the frosting into a small bowl and add the Champagne flavoring. Stir to combine and set aside.
To make the mini-cakes, with a 3-inch ring mold (or use an 8-ounce pineapple can with top and bottom removed) stamp out 6 cakes. Slice the cakes in half, horizontally, to make layers. Frost the bottom layer, replace the top layer and frost the tops and sides of cake. Decorate with the disco balls, Dragees, and glitter, if using.
Cook's notes: Champagne flavoring and edible glitter are available where cake and candy making supplies are sold. Dragees, or silver candy balls, are not available in all states.

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Piña Colada Cake and Frosting

INGREDIENTS:
Cake:
1 (approx. 18.25 ounces) box white cake mix
1 small package (4 serving size) vanilla or French vanilla instant pudding mix
1/4 cup vegetable oil
1/2 cup water
1/3 cup light rum
4 eggs
1 can (8 ounces) crushed pineapple, undrained
1 cup flaked coconut
.
Frosting:
1 can (8 ounces) crushed pineapple, undrained
1/3 cup light rum
1 small package (4 serving size) vanilla or French
vanilla instant pudding mix
1 container (8 ounces) Cool Whip
coconut to taste, toast* if desired

PREPARATION:
Cake:
Grease and flour a 13 x 9-inch pan or two round 8-inch layer cake pans. Preheat oven to 350°. Mix cake mix, pudding, oil, water and rum. Add eggs, one at a time, beating well after each addition.

Pina Colada Cake
Your favourite drink in cake form! Baked with authentic Bacardi rum.
Stir in pineapple then fold in coconut. Bake for 25 to 35 minutes, or until a wooden pick or cake tester inserted in center comes out clean.
Frosting:
Mix crushed pineapple, rum, and vanilla instant pudding. Beat until it thickens. Fold in 1 container of Cool Whip. Frost cake and sprinkle top with coconut or toasted coconut.
* To toast coconut: Spread coconut in shallow pan. Bake at 350° for about 15 minutes, stirring frequently, until lightly browned.

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Valentine Red Wine Cake

2 1/4 cup All Purpose Flour
1 cup Butter or Margarine
1 cup White Sugar
1/2 cup Red Wine
4 Eggs
12 oz Semi Sweet Chocolate Chips
4 tbsp Dark Cocoa
2 tsp Baking Powder
1 tsp Vanilla Extract

Preheat the oven to 360 F. Grease a 9 inch cake pan and set aside. In
a large bowl, mix together the butter, sugar and eggs until smooth
and creamy. Add in the vanilla and chocolate chips and mix well. In a
small bowl combine the baking powder and flour then add to the
creamed mixture. Add the red wine and mix well but not for too long.
Add the cocoa powder to taste. Bake for 45 - 60 minutes. Let cool and
decorate.

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Kahlúa® Brownies
½ cup butter
3 ounces unsweetened baking chocolate
1 ½ cup sugar
3 eggs
1 ½ cup all purpose flour
½ teaspoon baking powder
½ teaspoon salt
1/3 cup Kahlúa®

Heat oven to 350ƒ F (180ƒ C)
Grease an 8 X 8 inch cake pan.
Mix together the flour, baking powder, and salt, and set aside.
In a saucepan over low heat, melt the butter and chocolate, stirring frequently until smooth.
Remove the saucepan from heat, and let cool.
Beat eggs and sugar until light. Mix in cooled chocolate mixture and Kahlúa® flour mixture. Spread in the cake pan and bake for 40 minutes or until a toothpick inserted in the middle comes out clean.
Cool slightly, then brush the top with about 1-2 tablespoons of Kahlúa®.
Cut into squares.

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Kahlúa® Chocolate Cake
3 eggs, separated
¾ cup granulated sugar
¼ cup butter
1 cup light brown sugar, packed
2 ¼ cups all-purpose flour
½ cup unsweetened cocoa powder
1 ½ teaspoon, baking soda
¾ cup strong cold coffee
¾ cup Kahlúa®
Kahlúa® Frosting

Grease & flour two 9 inch cake pans.
Preheat oven to 350† F.

Beat egg whites until frothy; then beat in sugar until stiff peaks form. Set aside. Cream butter and brown sugar until fluffy. Beat in egg yolks, one at a time. Sift flour, cocoa, baking soda together. Add to creamed mixture alternately with coffee and Kahlúa®: blend well. Fold egg whites into batter. Pour into prepared pans.
Bake 30-35 minutes, or until done. Cool 10 minutes. Invert on wire rack; remove pans. Cool before frosting. Serves 10-12

Kahlúa® Frosting:
In large bowl, cream 6 tablespoons. butter and 1 pound sifted powdered sugar. Add 3 tablespoons unsweetened cocoa powder, 3 tablespoons Kahlúa® and 2-3 tablespoons hot coffee; beat until smooth.

Answer 2

I love Pound Cake, Red Velvet Cake and Strawberry Cheese Cake.

Answer 3

I love Betty Crocker confetti cake, it tastes SO great and it's pretty! :) I think it would be so much fun to be a cake baker/decorator. Do you love it? Have you ever seen the show called Ace of Cakes? It's amazing.

Answer 4

Chocolate cake

Answer 5

Chocolate cake with chocolate icing will always be my standard favorite, but I'm always surprised by how much I like it when I eat a well-made carrot cake. You know, when the cake is moist and not too dense and the icing's not too sweet, and you can taste just a hint of sour cream. Yummy. Got to be good for you, too, right? I mean it's got carrots in it for pete's sake.

Answer 6

My Mom made the world's best chocolate cake, from scratch. She used the Chocolate cake recipe from the Hershey's Cocoa can, but added two very unique ingredients: 2 very ripe bananas, mashed, and 1/2 cup of sour cream. It was the moistest, best tasting chocolate cake ever, and she frosted it with homemade mocha frosting, or peanut butter frosting, which was just regular buttercream frosting made with powdered sugar and butter, and added some coffee for mocha, ( in place of the water) or 3 Tblsps. peanut butter for the other. I hope you will try this sometime, I know you will enjoy it!!

Answer 7

INGREDIENTS:

* 1 (18.25 ounce) package devil's food cake mix
* 1 (3.9 ounce) package instant chocolate pudding mix
* 2 cups sour cream
* 1 cup melted butter
* 5 eggs
* 1 teaspoon almond extract
* 2 cups semisweet chocolate chips

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 10 inch Bundt pan.
2. In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in sour cream, melted butter, eggs and almond extract. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Blend in chocolate chips. Pour batter into prepared pan.
3. Bake in preheated oven for 50 to 55 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Check out http://www.allrecipes.com for more cake recipes.

Answer 8

A chocolate cake from Portillo's is the absolute BEST cake ever!

Answer 9

Hot Milk Cake is my favorite.

Answer 10

Have you tried the 3 day coconut cake. OMG if you haven't! I got my recipe from "The Everyday Cheapskate" columnist in the St Paul Pioneer Press. If you can't find this recipe on line, shoot me an email and I will gladly share.

Answer 11

Plain wedding cake... soft, moist white cake w/ tons of the icing. Or petit fours.