cake recipes to impress my friend...?

Question

So i have this friend who is really quite good at cooking (we are only 14) I want to make her a cake for her bday that will impress her, but what shall i do? I can make basic things such as lemon cake, sponge, chocolate, chesecake, etc

Answer 1

Coffee Cake

CAKE
• 1 c margarine
• 3 tsp baking powder
• 1 1/2 c sugar
• 1 tsp salt
• 3 eggs
• 1 tsp vanilla
• 1 c milk
• 3 c flour
• 1/2 c melted margarine

FILLING
• 1 1/2 c brown sugar
• 2 tsp cinnamon

ICING
• Combine a small amount of powdered sugar with water to make a thin glaze.

• Blend margarine and sugar. Add eggs. Alternate milk with dry ingredients.
• Pour 1/2 of the batter in a greased 9x13 pan. Add 1/2 of filling and cover with remaining batter. Top with remaining filling.
• Bake in oven for 10-15 minutes at 300 degrees. Pour 1/2 cup melted margarine on top and bake for 45-50 minutes longer.
• Let it cool slightly and then drizzle with powdered sugar icing.

Answer 2

This is my most popular cake recipe. It\'s a pain to make but well worth the effort.

Prepare this part first and allow to cool to room temperature before proceeding with the rest of the recipe. Don\'t cool it by placing the pan in cold water, you\'ll ruin the whole thing.

In a double boiler:
12 tablespoons cocoa
3 tablespoons shortening
2/3 cup milk
1 1/4 cup brown sugar
1 egg yolk
Stir constantly and cook until it starts to thicken and gets darker. Set aside to cool.

Set oven to 350, grease and flour two 9\" round pans.
In a bowl combine:
2 1/2 cups sifted flour
1 teaspoon baking soda
3/4 teaspoon salt

In a seperate container combine:
1/3 cup water
2/3 cup milk
1 teaspoon Vanilla

Beat 3 egg whites until very stiff

In a mixing bowl beat 1/2 cup butter until soft.
Add 1 cup of sugar and continue beating until smooth
Beat in 2 egg yolks

Add the flour and milk mixtures to the butter mix in three parts each, alternating between them. Beat until smooth with each addition.

Stir in the cooled chocolate mixture.

When smooth, gently fold in the beaten egg whites. Mix this as little as possible.

Bake 20-30 minutes, until a toothpick comes out clean. Cool on a wire rack.

When the cakes are cooled, in the double boiler combine
12 tablespoons cocoa
3 tablespoons shortening
3/4 cup milk
1 cup brown sugar
2 egg yolks

Cook stirring constantly until it starts to set. Allow to cool to barely warm and spread on the bottom cake layer. If you cooked it long enough it will not ooze out when you place the second layer on it. After placing the second layer on top, allow it to sit about half an hour so the custard will set firmly.

Frosting:
This is the easier of the two frostings I use for this cake. The other requires about an hour of prep time before you bake the cake.

In a mixing bowl soften 2-8 oz blocks of cream cheese.
Add 1 tablespoon of Vanilla
1 1/2 cups of powdered sugar (More or less depending on how sweet you like it)

Mix until smooth.

Slowly add milk to desired spreading consistancy. After icing, the cake should be refrigerated an hour or so before serving. The icing sets up better that way.

Answer 3

Million Dollar Cake = YUMMY, YUMMY

INGREDIENTS
1 (18.5 ounce) package yellow cake mix
8 ounces cream cheese
1 1/2 cups confectioners' sugar
1 (20 ounce) can crushed pineapple with juice
2 (8 ounce) cans mandarin oranges, drained
1 (3.5 ounce) package instant vanilla pudding mix
1 (8 ounce) container frozen whipped topping, thawed
DIRECTIONS
Mix and bake cake mix as per package instruction for two 8 or 9 inch round layers. Let layers cool then split each layer in half so as to have 4 layers.
Whip cream cheese until soft, add the confectioners' sugar and thoroughly mix. Stir in the pineapple (juice also) and the drained mandarin oranges (Reserve about 5 mandarin orange slices to decorate the top of cake.), breaking up the oranges with back of a spoon. Stir in the dry pudding mix. Mix well until you feel the pudding mix has been dissolved. Fold in the whipped topping. Place one cake layer on a cake plate cut side up; spread with frosting. Place another layer cut side down on the first one. Again spread with frosting. Repeat until all layers are used spreading last bit of frosting on top and sides of cake. Keep refrigerated. It is best if refrigerated overnight before serving.

Answer 4

I even have this recipe that i exploit each and all of the time...this is the moistest cake ever and this is sooo delicious!!! Hershey's "completely Chocolate" Chocolate Cake 2 cups sugar one million 3/4 cups all-purpose flour 3/4 cup Hershey's cocoa one million one million/2 teaspoons baking powder one million one million/2 teaspoons baking soda one million teaspoon salt 2 eggs one million cup milk one million/2 cup vegetable oil 2 teaspoons vanilla extract one million cup boiling water one million. warmth oven to 350. Grease and flour 2 9-inch around baking pans. 2. Stir jointly sugar, flour, cocoa, baking powder, baking soda and salt in great bowl. upload eggs, milk, oil and vanilla; beat on medium velocity of mixer 2 minutes. Stir in water. (Batter would be skinny) Pour batter flippantly into arranged pans. 3. Bake 30-35 minutes or till wood %. inserted in midsection comes out clean. Cool 10 minutes; eliminate from pans to cord racks. Cool thoroughly. desire this permits! one and all says it tastes like the Portillo's Chocolate cake. get excitement from!!!

Answer 5

Check out the link below.
It has recipes for quite a few tasty cakes and desserts that can be prepared easily from home ..

Answer 6

wedding cake is the yummiest (but it goes bitter really fast!)
hahaha

Answer 7

Olive Garden Black Tie Mousse Cake 2
Cake
1 box Chocolate Cake Mix

Bake according to package directions using 2 round cake pans.
When cake is cool, remove from pans and make a collar out of wax paper about 4 inches taller than each cake.




Second Layer: Dark Cream Cheese Mousse
1 t Unflavored Geletin
1 T Cold Water
2 T Boiling Water
4 oz Semi Sweet Chocolate Chips
4 oz Cream Cheese, cubed
3/4 c Heavy Cream
1/2 t Sugar

Melt chocolate and cream cheese together. Let cool.
Soften gelatin with cold water for one minute then add boiling water.
Stir until dissolved and clear.
Let this cool while you start whipping the heavy cream and sugar.
Continue to whip until stiff peaks form.
Add 1/4 of the cream to the chocolate mixture and mix thoroughly.
Fold this into the remaining cream.
Once you have completed, spread onto cake and refrigerate.




Third Layer:
Italian Custard Mousse
3 Egg Yolks
1/4 c Sugar
3 T Flour, sifted
1 t Unflavored Geletin
1 3/4 c Heavy Cream
1 t Vanilla

Beat egg yolks until pale.
Add sugar, flour and geletin, beating until mixed.
Bring cream and vanilla to a boil.
Add a small amount of cream to egg mixture while stirring.
Gradually add until all of the cream has been added and then pour entire mixture through a strainer into the pan.
Continue to cook until custart begins to thicken.
Cool slightly and pour on top of chocolate mousse.
Freeze while getting the icing ready.




Fourth Layer:
Dark Chocolate Ganache
1 1/2 c Heavy Cream
2 T Butter
18 oz Semi Sweet Chocolate, chopped

Bring butter and cream to a boil.
Pour over chocolate and let sit for 5 minutes. Stir until smooth.
Let cool to slightly warmer than room temperature until it starts to thicken.
Remove cake from freezer and remove the collar.
Pour some of the ganache over top of cake and spread it evenly across top and sides.
While the ganache is still wet, cover sides of cake with chocolate chips. Refrigerate.
Let remaining ganche cool and pipe through decorating bag onto cake.






Mock Lemon Meringue Cake
CDKitchen http://www.cdkitchen.com

Category: Lemon Cake
Serves/Makes: 8 | Difficulty Level: 2 | Ready In: 1-2 hrs

Ingredients:

1 package (2 layer) lemon cake
2 cups prepared lemon pudding and pie filling
8 ounces frozen whipped topping; thawed




Directions:
Bake cake as directed on package in a 10" tube pan. Cool. Split into 3 layers. Stir pudding until smooth. Spread 1/3 of filling between layers and on top of cake. Frost sides and top with whipped topping. Refrigerate.


Lemonade Cake II Recipe
Ready in: 2-5 hrs
Difficulty: 2 (1=easiest :: hardest=5)
Serves/Makes: 10


Ingredients:
1 (18.5 ounce) package yellow cake mix
1 quart vanilla ice cream
6 drops red food coloring
1 (6 ounce) can lemonade concentrate, thawed
2 cups heavy whipping cream
2 tablespoons white sugar


Directions:

Prepare cake mix according to package directions for two 9 inch round cake pans. Cool.

Stir ice cream to soften, stir in food coloring and 1/2 cup of the lemonade concentrate.

Spread ice cream mixture evenly in a foil lined 9 x 1 1/2 inch round cake pan. Freeze until firm about 2 to 3 hours. Arrange one cake layer on a serving plate, top with ice cream layer then top with second layer of cake. Put assembled cake back into the freezer.

To Make Frosting: Beat the whipping cream with the remaining lemonade and sugar until fluffy and peaks form. Frost sides and top of cake with whipped cream mixture. Return cake to freezer for at least one hour before serving.

This recipe for Lemonade Cake II serves/makes 10






Marshmallow Easter Eggs


Ingredients:

2 tbsp. Knox gelatin
1/2 cup cold water
2 cups sugar
3/4 cup hot water
1 cup white Karo syrup
2 tsp. vanilla
Cornstarch, for hands
Milk chocolate
Instructions:
Mix gelatin and cold water. Set aside until water is absorbed.
Combine sugar, hot water, 1/2 cup of the Karo syrup and cook to the soft ball stage (240°F). Cool.
Beat with mixer at full speed. Add the remaining Karo syrup and all of the gelatin mixture, 1 tablespoon at a time.
Beat 7 to 8 minutes after the last addition of the gelatin.
Add vanilla.
Pour into a well greased 7x9-inch pan and chill thoroughly.
Dust hands with cornstarch.
Spoon marshmallow out of pan and form eggs.
Brush excess cornstarch off and let dry for 1/2 hour on waxed paper.
Pour melted milk chocolate
over eggs and let set.

Refrigerate for easier handling.

Cherry Nut Easter Egg


Ingredients:

1/2 cup milk
1/2 stick butter or margarine
2 pkg. (3 oz. each) vanilla pudding (not instant)
1 (9 oz.) jar maraschino cherries
1 cup pecans or walnuts, finely chopped
1 to 2 lb. confectioners' sugar
1 lb. chocolate, melted
Instructions:

Cut cherries in half; drain well on paper towels.
Cook milk, butter and pudding in a medium saucepan on low heat until well blended and thick.
Remove from stove and add cherries, nuts and enough sugar to make a thick consistency.
Form the mixture into 8 to 10 egg shapes with
hands coated in butter.
Place on wax paper covered cookie sheet. Chill several hours until firm.
Melt chocolate being careful not to scorch it.
Frost egg with melted chocolate. Decorate with a buttercream icing.

Chocolate Cream Easter Eggs


Ingredients:

1 pkg. Betty Crocker white frosting mix
5 tbsp. soft butter
3 tbsp. flour
2 tbsp. hot water
1/2 cup candied fruit or 1/2 nuts, chopped (optional)
Chocoate Fudge Frosting mix
Instructions:

Combine frosting mix with soft butter, flour, water and if desired, chopped fruit or nuts.
Knead 20-30 times on board lightly dusted with confectioners sugar.
Divide and shape into 8 eggs; chill.
Coat eggs with Chocolate Fudge Frosting mix by dipping egg into frosting, ending with a swirl on top. (Recipe is on the box.) Keep frosting mix over hot water while dipping the eggs.
Decorate with white frosting mix tinted
with pastel colors.


Chocolate Covered Easter Eggs


Servings: 2 dozen
Prep. Time: 30-40 minutes

Ingredients:

2 lbs. Confectioners' sugar
1 stick oleo
8 oz. cream cheese
Coating:

1 pkg. chocolate chips
1 cake paraffin wax
Instructions:

Soften oleo to room temperature.
Cream together oleo and cream cheese.
Add confectioners' sugar and any additional flavorings.
Shape into eggs.
Place on cookie sheet lined with waxed paper.
Chill in refrigerator at least 2 hours or overnight.
Coat with chocolate. Melt together in top of double boiler. Dip eggs into chocolate mixture to coat.

Coconut Cream Easter Eggs


Ingredients:

1 medium potato, cooked and mashed
1 pkg. (16 oz.) coconut
1/4 tsp. salt
1 tsp. vanilla
3 lbs. confectioners' sugar
1 lb. chocolate, melted
Instructions:

Thoroughly mix potato, coconut, salt and vanilla.
Gradually add sugar and mix until thoroughly blended.
Shape into eggs on cookie sheet and let ripen overnight.
Next day, dip into chocolate.
Set eggs onto waxed paper to harden.

Creamy Easter Eggs


Servings: 16

Ingredients:
3 tbsp. invert sugar *
1/3 cup candied fruit, chopped (cherries and pineapple)
1/3 cup walnuts or pecans, chopped
3 cups sugar
2 tbsp. light corn syrup
1 dash salt
1/2 cup water
1/2 tsp. vanilla extract
1 cup plus 2 tbsp. marshmallow cream
Dipping chocolate

Instructions:
In a small saucepan, combine invert sugar, fruit and nuts.
Stir and boil for 2-3 minutes; drain, reserving liquid.
Combine liquid, sugar, corn syrup, salt and water in a 2-quart saucepan. Cover tightly and bring to a boil. Uncover and place a candy thermometer in pan; cook to 250°F. Pour candy out on a marble slab and cool to lukewarm. Work candy with spatula until it is opaque. Add vanilla and marshmallow creme. Continue to paddle candy until creamy. Add prepared fuit and nuts; knead into candy. Form into egg shapes and let stand a couple of hours. Dip in chocolate.


Easter Eggs


Ingredients:

2 boxes powdered sugar
2 sticks butter or margarine
1 tsp. salt
1 small can Carnation milk
1 pkg. chopped nuts
1 small jar maraschino cherries, drained
1 cup coconut
1 can crushed pineapple, well drained
1 pkg. (12 oz.) chocolate chips

Instructions:

Mix sugar, butter, nuts, cherries, pineapple and coconut.
Add salt.
Add milk to stick together, but not runny.
Shape and allow to dry.
Melt chocolate chips in double boiler. You can add haved paraffin to chocolate chips to make
chocolate shiny.
Dip shaped egg into melted chocolate and set out to dry.(Tupperware Pastry Sheet very helpful here.)
When chocolate is set, eggs can then be personalized and decorated with icing.

Easy Elegant Easter Eggs

Ingredients:

1 stick butter
1 tsp. vanilla
2/3 cup sweetened condensed milk
6 cups confectioners' sugar
8 oz. unsweetened chocolate, melted
Instructions:

In large bowl of an electric mixer, cream butter until light and fluffy. Add vanilla and condensed milk and beat until blended. Add two cups of sugar and beat until blended. Add two additional cups sugar and beat with mixer until blended.
If mixer is a heavy duty model, you may be able to use it to blend in the remaining sugar.
Otherwise, remove the bowl from the mixer stand and using a wooden spoon, beat in the remaining sugar.
Remove mixture from bowl onto clean counter surface and knead with your hands if necessary to make a smooth, fondant consistency.
Pinch off about two tablespoons of the fondant and roll it between yourhands to form a smooth egg shape, slightly narrower at one end. Place each egg on a cookie sheet covered with waxed paper.
Refrigerate a few hours or overnight to firm and chill before dipping in chocolate adhere to the eggs. Dip in chocolate.
Moist, sweetened coconut may be added to the fondant to make coconut cream eggs.
For peanut butter eggs, make a small yolk of about one tablespoon peanut butter and wrap in a thin layer of fondant. Shape as directed for shaping plain eggs.
Coat with chocolate for plain eggs.

Easter Peanut Butter Eggs

Ingredients:

2 eggs, well beaten
1/8 tsp. salt
1-1/2 to 2 cups peanut butter
4 to 5 cups powdered sugar
1 tsp. vanilla
1 Hershey chocolate bar
1 pkg. (6 oz.) chocolate chips

Instructions:

Mix the eggs, salt, peanut butter, sugar and vanilla in order listed.
Form dough into egg shapes.
Melt the chocolate bar and the chocolate chips in a double boiler.
Dip egg shapes into chocolate mixture. Arrange on waxed paper until set.

I also have some wonderful cheesecake recipes, if you're interested! One lemon or honey. I gurantee you, if you can make these desserts, everyone will be impressed, including you and your friend.