Archive for February 27, 2013

Classic Hummingbird Cake

IMG_8895 Side View Slice Out of Cake

Hummingbird Cake is a beautiful southern cake that first showed up in Southern Living Magazine‘s February 1978 edition. The author was Mrs. L. H. Wiggin and while there are no confirmed reports on why the cake was named as it was, it’s thought that the reference was quite sweet. Hummingbirds will select only the sweetest of nectar to drink and thus it follows that the Hummingbird cake is quite a sweet cake. It is so sweet, in fact, that the hummingbird cake is the most requested recipe in Southern Living‘s history! Read more

Ethereal Coconut Cake

IMG_8814 Half Cupcake

This week, we’re all about the coconut. Coconuts are not technically nuts. They are actually a type of drupe. A drupe is a fruit which has flesh surrounding a pit. Some well-known examples are mangoes and olives as well as peaches, apricots, and plums.

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Italian Meringue Frosting

IMG_8804 Platter of Cupcakes Read more

White Cake, Three Ways!

IMG_8677 Spoon in Cupcake

White cake is essentially a vanilla cake comprised of only egg whites rather than complete eggs. The yolk from eggs is the main factor in a yellow cake’s color. Therefore, eliminating the yolks will produce a whiter result. White cakes tend to be fluffy and lighter than yellow cakes and sometimes are infused with a light almond flavor. They are ideal birthday cakes. They also happen to be excellent vehicles for color, sprinkles (confetti cake), and mini chocolate chips (chocolate chip cake).

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Milk Chocolate Ganache Frosting

IMG_8666 Top View Single Cupcake

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Traditional Red Velvet Cake

IMG_8488 Fork in Cake

I do hope you have been trying out my recipes and enjoying them as much as I do over the past few weeks since the inception of this blog. The yellow cake, chocolate cake, and carrot cake are very useful recipes to have as a baker.

IMG_8478 Top View Cake and Piece

This week, we move on to another essential in a baker’s repertoire – the red velvet cake. This cake, its origins shrouded in mystery, is quite unlike any other cake. Its name comes from the color the cake would turn when the acidic ingredients reacted with the cocoa. Specifically, the pigment in cocoa, anthocyanin reacts to the buttermilk and vinegar, which are acids present in red velvet cake, making the cake red in hue.
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Cooked Flour Frosting

IMG_8487 Top View Cake

****I have posted an updated version of this delicious frosting. It eliminates any chance of lumps and bumps or graininess in your final product. You must try my Even Better Cooked Flour Frosting!! Click here to check it out!**** Read more