Tag: cake

5 Showstopping Carrot Cakes to Bake for Thanksgiving Dessert — Fall Fest

by in Recipes, November 12th, 2015

Carrot CheesecakeCrunchy carrots may be a go-to for snacking, but this in-season root vegetable brings a whole lot more to the table when it’s brought into your baked goods. As you load up your Thanksgiving menu with carrot side dishes, don’t forget that carrots can also be grated and integrated into moist, luscious and comforting cakes. Each of these amazing carrot cakes comes with the mandatory slathering of creamy cheese frosting, as well as its own unique spin.

Make Food Network Kitchen’s decadent, three-layer Carrot Cheesecake the crowning element of your Thanksgiving dessert spread. It’s a sweet mash-up of spiced carrot cake, rich cheesecake and a smooth sour cream topping, and you can learn how to make it from start to finish here.

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Autumn in a Pan: Pumpkin Caramel Skillet Cake with Maple Glaze

by in Recipes, October 28th, 2015

Pumpkin Caramel Skillet Cake with Maple GlazeI’m going to make you a promise: This pumpkin cake will impress everyone who tries it. It will fill your kitchen with the sweet smell of homemade caramel sauce, the gentle and comforting spices of fall, and a warmth that cuts right through a bitterly cold wind. People often ask me for the recipe, and like a good Midwestern girl, I am happy to share!

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Triple-Chocolate Boston Cream Pie — Bake-Ahead Batches

by in Recipes, October 13th, 2015

My first encounter with Boston cream pie was in doughnut form when I was in middle school. My best friend Melissa’s family had a standing Saturday doughnut-breakfast policy. It was one of my favorite parts about sleeping over her place on Friday night. Her parents would go out early Saturday morning and bring the treats back for us. While they drank coffee, we ate doughnuts in our pajamas. I always chose Boston cream and I always wished I could eat more than one.

There is something so magical about the Boston cream combination: cool, creamy custard nestled in fluffy cake and topped with bittersweet chocolate. It’s the perfect dessert for the indecisive. Chocolate, vanilla, cake and custard all wrapped up in one. It’s a genius invention.

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Browned-Butter Pound Cake — Bake-Ahead Batches

by in Recipes, October 6th, 2015

The pound cake is the underdog of the dessert world. It’s not flashy. It’s old-fashioned. It’s simple. But I implore you to take a closer look. If you give it a chance, the pound cake will never disappoint.

First of all, the ingredient list is short. You probably have all the ingredients to make a pound cake right now. That means that no cake craving need ever go unanswered. Second, the method is uncomplicated. It is easy to make and easy to bake. Third, a well-wrapped pound cake freezes exceptionally well. Keep a backup in your freezer at all times to thwart any cake emergency. And, most importantly, pound cake is delicious. Made with a hefty dose of real butter and fresh vanilla bean, the downy cake tastes rich, decadent and far lovelier than the sum of its parts.

Once you’ve gotten your fill of the basic cake, feel free to dress it up. Slice it into layers, reassemble it with ice cream and refreeze it for a gorgeous hot-weather treat. Layer it with fruit and custard to transform it into an elegant trifle. Top it with strawberries and whipped cream for simplified shortcake. You can even grill it to make an unexpected barbecue dessert.

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The Ultimate Fall Dessert: Apple-Cinnamon Layer Cake with Gooey Caramel Drizzle

by in Recipes, October 5th, 2015

Apple-Cinnamon Layer Cake with Gooey Caramel DrizzleThere is nothing quite as magical and comforting as fall baking. The changing colors of the leaves usually means we can start using cinnamon and apples. This impressive cake is filled with those familiar flavors, and it’s simply a wonderful way to enjoy the beauty and essence of fall.

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Banana Snack Cake with Coconut, Chocolate and Pecan Streusel — Bake-Ahead Batches

by in Recipes, September 29th, 2015

You know what drives me nuts? Bananas. Have you noticed how a whole bunch of bananas will always become ready to eat on the same day? I fight a losing battle with my bananas every week. I want to eat one every day. But it never works out that way. Inevitably I end up having to down five ripe ones in one afternoon. I’ve tried to rip apart bunches of varying ripeness and assemble the perfect hybrid bunch at the store. But I don’t think supermarkets condone that kind of behavior. And I’m a timid rule breaker.

Thankfully, the overripe banana is the baker’s best friend. Unlike wilted lettuce and mealy apples, squishy brown bananas make for fabulous baked goods. I keep them in a big plastic bag in the freezer, adding super-soft specimens weekly. They can hang out there for months, just waiting for their opportunity to shine.

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How to Make Milk Bar’s Famous Birthday Cake

by in How-to, Restaurants, September 13th, 2015

Milk Bar was founded in 2008 by James Beard Outstanding Pastry Chef award-winner Christina Tosi; you may have heard of some of the bakery’s more popular items, like Cereal Milk ice cream, Compost Cookies and Crack Pie. With five locations in New York, one in Toronto and another opening in Washington, D.C., later this year, Milk Bar is becoming its own dessert empire. But it’s the eatery’s Birthday Cake that has won my heart and my stomach. It’s a modern take on the classic Funfetti cake, and it makes an appearance every year when it’s my birthday (and also when it’s not). The key to the moist cake layers in this towering treat? A soak of whole milk and clear vanilla extract. That’s right: It’s like a tres leches cake gone birthday bonkers, in the best way possible. We stopped by Milk Bar’s test kitchen location in Brooklyn to see how the masterpiece comes together.

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9 (Mostly) No-Bake Icebox Cakes

by in Recipes, July 31st, 2015

Mocha Chocolate Icebox CakeWhen summer decides to crank up the heat, it’s almost impossible to think about turning on the oven. Blueberry cobbler and cherry pie may be your favorite seasonal treats, but baking isn’t fun when the temperature rises past the 90s (as it did in much of the country this week). Don’t discount, however, the possibility of a showstopping cake. On the hottest of days, icebox cake is your secret weapon.

Traditionally, icebox cake is composed of layers of whipped cream and chocolate wafers. Left to chill in the fridge overnight, the wafers soften and take on the texture of cake but keep the taste of cookie. While the classic formula is perfect in itself, there’s a lot of room for creativity using the same technique. Take Ina Garten’s 5-star recipe, for example, which sandwiches spiked mocha mascarpone cream between crispy chocolate chip cookies. The result is known to “make grown men weep,” according to Ina, and she herself has declared it as being not only the easiest cake she’s ever made but also her favorite. That said, her recipe is a good place to start. But don’t fret if you’re not a coffee lover — there’s an icebox cake for everyone.

Get the Barefoot Contessa’s recipe here, and scroll down below for more amazing icebox-cake recipes to satisfy every type of sweet tooth.

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Trisha’s Chocolate Pound Cake — Most Popular Pin of the Week

by in Community, July 19th, 2015

Chocolate Pound CakeWhether you’re a self-proclaimed chocoholic or eat the treat just once in a while, chocolate is an ingredient that can put a smile on almost everyone’s face. Enjoy it in an old-fashioned candy bar, drizzled on an ice cream sundae or mixed into a decadent pound cake, as it is in this week’s Most Popular Pin of the Week. Trisha Yearwood transforms her basic pound cake recipe by adding heaps of cocoa powder for an intensely decadent chocolate flavor. Serve each slice with a scoop of vanilla ice cream for a mouthwatering summer dessert.

For more dessert recipes, check out Food Network’s Let’s Bake! board on Pinterest.

Get the Recipe: Chocolate Pound Cake (pictured above) from Trisha Yearwood.

S’mores Cake — Most Popular Pin of the Week

by in Community, July 5th, 2015

S'mores CakeToasty marshmallows, melted chocolate and crisp graham crackers — what more could you want in a dessert? In this week’s Most Popular Pin of the Week, your childhood campfire favorite is transformed into a decadent four-tiered cake. Food Network Magazine’s recipe for Basic Chocolate Cake becomes the perfect base for the oozing filling, which is made easy with store-bought marshmallow cream and buttery, toasted graham cracker crumbs. Layer the cooled cakes with the filling, and then top with ganache.

For more dessert recipes, check out Food Network’s Let’s Bake! board on Pinterest.

Get the Recipe: S’mores Cake (pictured above) from Food Network Magazine