- Listed: March 19, 2019 2:45 am
Once that is combined, add in 1 cup of your smooshed strawberries. Oven times do vary so to make sure it is done, stick a toothpick in the center, if it comes out clean, it is good to go. To make the frosting, mix together your softened butter and softened cream cheese. Let them thaw and then chop and proceed with the rest of the directions. She did add some strawberries to the frosting…..it was delish!
Why are you going to use white cake mix instead of yellow?
Thanks for sharing another lovely cake…and a pink one at that. I didn’t even bother to dice mine, just chopped the tops off, threw them in the bag and took out some frustrations with my tenderizer mallet!
It would be slightly pink colored and great for a summertime treat. Thank you for taking the time to come back and let me know how it turned out!
Ready to make another one – but to get this nice pink colour. Maybe it had something to do with the brand of gelatin you used?
We also added in the rest of the pint of strawberries (minus juice) to the frosting. My hubby rarely eats cake but loves strawberries so he thought he would try a sample. The outcome was something inbetween a crêpe and a pancake but so chewy and gluey that was inedible. That beautiful, juicy fruit that is oh so tasty and ripe during those first warmer months of the year. Give your strawberries a good rinse then gently dry them with a paper towel. In the bowl, combine cake mix with strawberry gelatin powder.
You want to buy the straight up frozen strawberries, not the kind with added syrup (unless you want this cake super sweet). I always use yellow when white is called for, unless color is important. The tip about smashing the strawberries in the bag worked wonderfully too. So happy y’all enjoyed this one & thank you for coming back to let me know!
I am going to try using a small strawberry yogurt mixed with an 8 ounce container of cool whip. I tried it with the cream cheese frosting and it is just way too sweet. I added extra strawberries to the icing but be sure to drain the juice as much as possible (and discard) for the icing or you will be adding a lot of extra sugar to the recipe.
We have 4 servings left and will make it again in the future!
My mama who is not big on sweets even liked this cake and wanted more, but it was gone!
Fluffy Homemade Vanilla Cake Recipe by thespruceeats.com
If you have never baked a cake from scratch you may be surprised at how simple it is, and that you probably have all of the ingredients in your pantry and fridge. But this recipe can also be turned into a beloved birthday cake or even a treasured wedding cake. The tops will be golden brown, the edges will pull away from the sides of the pan, and the cakes will spring back when you touch them. If you notice that your cakes are not rising as they should, it could be your baking powder. And if you don’t know how long it’s been, replace it anyway. Note that if you wanted to, you could make this a lemon cake by substituting lemon extract and a teaspoon or so of lemon zest for the vanilla extract.
We all know how easy it is to buy a box of cake mix, but let’s be honest—we are sacrificing flavor and freshness for convenience.
This light and moist vanilla cake is delicious left just as is and shared with family and friends for dessert. Mix until fluffy, about 30 seconds, then scrape down the bowl. To make it easy to remove the cooled cakes from the pans, you can line the bottoms with a circle of buttered parchment paper cut to fit the pan before adding the batter. An important tip for anyone baking a cake: use fresh baking powder!
Baking powder loses its potency quickly, and your cake won’t rise properly if it’s too old. It is also easy to double or triple the recipe if you happen to be making a tiered wedding cake. So you will need to double it to make the middle tier and triple it for the bottom tier.
Naked Strawberry Layer Cake With White Chocolate Ganache Drip by platedcravings.com
The hardest part is to be patient while waiting for the white chocolate ganache to cool down!
The easiest way is to take a teaspoon and start with a little bit of chocolate around the edge of the cake.
You have to keep an eye on the consistency of the chocolate. The cake needs to go back to the fridge after decorating it. Set the speed to low and slowly stream in vegetable oil, vanilla extract, and buttermilk. Add this to the mixture and mix for 1 minute until just combined and no lumps are remaining. Tap the cake pans on the countertop to even out the layer and release air bubbles. Return the mixing bowl to the stand mixer fitted with the whisk attachment. Pour the cream over the white chocolate, making sure that most of the chocolate is covered. Repeat with remaining layers and finish with buttercream on top. Once all of the sides are covered, use a scraper and run it around the cake. Scrap until you have a light covering of buttercream on the surface of the cake and a smooth finish. Use a teaspoon to drip the white chocolate ganache along the top edges then fill in the rest of the top with ganache. Finished with a white chocolate ganache drip around the edges, this cake is a great centerpiece for every special occasion!
The meringue buttercream is made with fresh strawberry puree and the cake is topped with a white chocolate ganache drip. Your ganache just has to have the right temperature – not too runny but not too thick. Put it in the fridge after you finished assembling it and smooth the buttercream on the sides so you have a good base for your drip magic. If it gets too thick reheat it a bit to make it easier to work with. I recommend keeping the cake in the fridge until you serve it especially on hot days. In the bowl of a stand mixer fitted with the paddle attachment cream together butter, granulated sugar, and light brown sugar on medium-high for 3 minutes. In a small bowl combine all-purpose flour, baking powder, and salt. The cakes will remain slightly buttery and dense but the center should no longer be jiggly.Mix the egg mixture on medium-high for about 5 – 10 minutes until the meringue is stiff and cooled. Switch to the paddle attachment and lower the speed to medium-low. Clean the scraper each time you loose contact with the cake. Do you think the strawberry meringue will hold up if frozen for a few days?
Here you’ll find indulgent desserts and easy comfort food made from scratch.
Litterless by litterless.com
Hoping you have a good few months, and see you back here this summer!
So: what do you bring around the world to stay zero waste?
I don’t imagine that we will never buy a piece of packaged food, that we will always happen upon a bulk aisle when we need one, that we’ll find a compost bin in every locale.
You can work towards zero waste and do these things, and you also don’t have to. If just use a cup doesn’t feel like helpful advice, there are so many other options for a lower-waste period. I rotate my two pairs in and out in a combination with other methods.
You can buy their variety of absorbencies as a single pad or a set. They’re made from organic cotton and dyed with metal-free, low-impact dyes. Reducing waste in the kitchen is not just about plastic wrap and paper towels; it’s about eating what we buy, too. If you do the same, change the water daily and make sure that no leaves are below the water line. Lastly, herbs that are fast escaping your ability to use them can be air-dried and stored in a jar or container for later use. More posts on how to go zero waste without buying a thing, here. There isn’t just one zero waste way to wash your face; any of the above can be slowly transitioned to a slightly less wasteful routine by taking note of packaging and disposables.She recommends doing 10 to 20 splashes, moving your hands up and down your face once per splash. Though most face soaps come in plastic bottles, there are a few companies packaging theirs in glass or metal. I can admit there are redeeming factors: less to do outside allows for more time cozy inside, dark nights mean lighting candles while cooking dinner, and a craving for homemade polenta or pizza warms the apartment pleasantly, instead of turning it into a nuclear furnace like it would have in the summer. It’s good to start with a couple of the plain loose-leaf teas you like best, perhaps purchased in jars in your local bulk foods aisle.
You could make a homemade chai, a blend for mornings and a different blend for evenings, a soothing recipe for a friend in need of comfort, or simply a homemade version of your favorite blend that you usually purchase pre-made. Making my own teas from separate components allows me to choose a base that’s bulk and fair trade and to cut down on food waste by throwing extra food into the oven and then a tea blend. All of the methods assume you don’t have yard space, and some of them don’t even require scrap of balcony, deck, or basement space. When that fills up every few weeks, we drive it a couple of miles over to a local food scrap collection site. What you’re looking for is not a little compost bin at your favorite coffee shop, of course, but a specific community space that welcomes your food scrap drop-offs. Vermicomposting uses a special breed of worms and a small collection of bins to break down food scraps right inside your house or apartment (my brother keeps his vermicomposting set-up under his kitchen sink). If you’re curious about “vermiposting,” as it’s often called, learn more here. Bokashi composting uses bokashi powder, or “bran,” to break down food scraps more quickly than traditional composting does; for this reason, it’s great for very small spaces. Make sure to choose one that fits the way you and your family eat. What do you bring around the world to stay low-waste, then?
I haven’t tried to prepare for every possibility under the sun. To be zero waste you have to store food in glass jars, you have to own a reusable coffee thermos, you have to… use a menstrual cup. Much of the zero waste period advice out there boils down to just use a cup. And yet you may not want to switch or it may not work for you. They can be expensive, but unless they’re the only thing you want to use, you probably don’t need a pair for every single day of your period. They come in a wide range of patterns (or no patterns), absorbencies, shapes, styles. Though tampons without applicators are packaged in plastic, they come in much less plastic than the version with applicators. In lieu of choosing just one option, stocking your cabinet with a range of them can be nicer. Wasting less food is one strategy that lends itself nicely to making do with the tools we already have on hand; it can be done with nothing more than a grocery list and a daily peek into each corner of the refrigerator. There are a few strategies that have helped us reduce the number of slimy parsley stems (etc.) that find their way to the compost. Because we pick only what we need for that meal, we never have to store the herbs we grow and they never go bad. My experience has been that herbs can last for weeks or can go bad in what feels like seconds, and taking time to store them properly means the difference between the two. Sorting through a pile of some-slimy and some-fresh herbs is no fun; removing offenders immediately makes them less likely to adversely affect the others.
We pick the leaves off the stems (laborious, but worth it – the stems are chopped and added to soups or beans), then layer them in a glass container with a piece of dry paper towel on the very bottom and a piece of slightly damp paper towel on the top.
We also sometimes store parsley upright in a glass of water on the counter, which makes for a pretty tableau. If you always have a cup of black tea, that might serve as your base. I find myself reaching for a pinch of dried ginger for tea most mornings, and it’s nice to have it on hand in a jar that’s easy to grab, rather than tucked deep in the freezer where using it is more laborious. Friends of mine who had the same idea last holiday season introduced me to this chart, which explains how to choose a base and several top notes that work well together. If you, too, live in an apartment and have wondered if composting might fit into your home and routines, here is a run-down on the small-space solutions out there. Providers should be transparent about the method they use to compost food scraps and where the finished compost ends up. Now more than ever, there are so many pick-up services out there, often several options in any particular city. It would be easy for the provider to think that nobody uses the service and to stop investing in it; by adding our scraps each month, we help ensure the continued existence and success of the program. This article explains more about it without trying to sell you anything. Each method above allows you to compost a slightly different combination of items; in the case of pick-up services and drop-off locations, this will also vary by provider. If you have lots of meat scraps, perhaps commercial composting with a pick-up service will be your best bet; if it’s all carrot tops and apple cores around here, seeing if your friend will let you deposit scraps in her backyard bin may be just the thing. Love your pick-up service but winnowing down your monthly expenses?
You don’t have to compost the same way forever, and each method you try is one you get the chance to learn a little more about.
Chocolate Olive Oil Cake + More Book Tour! Smitten Kitchen by smittenkitchen.com
Separately, someone told me about his family’s go-to chocolate cake that’s made for every birthday that’s plush and perfect and never fails. I increased the proportions of the cake to make it taller and tweaked the cocoa to be more dominant and ended up with a nearly pitch-black cake. Line the bottom of 9-inch round cake pan with a fitted round of parchment paper and coat the bottoms and sides with nonstick cooking spray.Pour over completely cooled cake and use spatula to gently nudge it down the sides. On day 4 in the fridge, ours was as moist as day one, basically a miracle. I want to come see you as a part of my birthday-date with him!
I am definitely going to start using olive oil in more of my recipes. Burnt on the outside and raw on the inside pumpkin bread is not edible. I have a son who is allergic to eggs and wheat – so would be wonderful to swap out the flour. I had to add about 10 minutes of baking time and even then it seemed a bit underdone, or maybe the texture was just off. My mom has been making it my whole life – always iced with butter frosting. Sometimes we just dust it with powdered sugar, but the butter frosting is the best. That way the large ice cream makers don’t waste other base flavors. I don’t know why, but my taste buds jumped in a good way with that addition. It feels fall-ish, even if the weather outside is defiantly summer-ish. I made it with water, not coffee, and can promise you it’s still full of flavor. Whisk together flour, cocoa, baking soda, salt and granulated sugar in the bottom of a large mixing bowl. Bake for 30 to 35 minutes, or until the top is springy and a tester inserted in the center comes out with just a few sticky crumbs (but not wet or loose batter). They are bonkers easy to make at home and taste 1000x better. Fingers crossed that this one works – it looks amazing!
Bria, was the batter quite runny when you made yours?
I wonder what it would be like to use orange juice as the liquid. If you are feeding vegans you should read labels on the marshmallows. I remember being told once that chocolate is added to leftover plain ice cream base because the flavor covers up others. It was that recipe that sent me down the delicious rabbit hole of the what and why of the “depression cake”!
My kids love helping make it because they can lick the bowls (no raw eggs).
Mama’s Fresh Coconut Cake : Taste Of Southern by tasteofsouthern.com
Mama’s big oval dining room table would be overflowing with all the great dishes she had prepared, and we’d all stuff ourselves with good food, good conversation, and lots of laughs. Other times, the kids would have to wait until the grownups were finished before they had a chance to eat. Mama almost always served some type of cake for dessert once the dishes were cleared from the tables. Her coconut cake would have been my second favorite, and a pineapple cake would have probably been my third choice. Mama’s cakes weren’t the prettiest things in the world, but the taste certainly made up for the looks. I can’t call it a frosting, because it was more like just a simple syrup she made and poured all over the layers, then sprinkled the top with some freshly grated coconut. There’s just something about fresh grated coconut cakes that other cakes can’t even compare too. For several years my older brother talked about us all getting together, and we finally made it happen about 3 years ago.
We started a little friendly cake baking competition last year, and decided to do it again this year. As it turned out, only one other cousin brought a cake to enter. Somehow, it was just me and the other cousin in this little competition. Everyone had ate lunch, and already hit the dessert table by the time we had the judging for the cakes. Somehow, a couple more cousins had got in on the taste testing, but the decision of the judges was final. It’s a time to get together and talk old memories with many of them together. So, getting him to take time to taste the cake may not have been top priority.I highly encourage you to try it at least once in your life. Frozen coconut is different from the dry, sweetened, flake coconut you’ll find in a bag on the grocery store shelf. I do this three times to fully incorporate the baking powder and salt into the flour, and to aerate the flour. I know the urge to just mix everything until it looks like it’s all mixed in fully. Be sure to get the one that has flour already in it if you do the same. Then, place a little flour in the pans, and roll it all around the inside to fully coat the bottom and edges of the pans.
I start in the center, then gently spread the batter out towards the edges. This will help force any air bubbles in the batter to the top where they will break. Pretty much once you start smelling them, you’ll be safe to open the oven. The layer should have slightly pulled away from the edges of the pan and will spring back when lightly pressed in the center. If you don’t have any wire racks, place them on a folded cloth towel. Run a butter knife around the edges of the cake layer inside of the pan. Place another wire rack on top of the cake layer, and holding it all together, flip it over so the cake will come out of the pan. Flip the layer again so that the top of the layer is up on the rack. Part of the fun in grating a coconut, is to see how small you can get that last little piece to be. But, if you don’t have at least a cup, add enough tap water to the measuring cup to bring the liquid level up to the one cup mark. Continue to stir this closely, and let the mixture come up to a slow simmer as the sugar dissolves. You’ll need to save out about one third of the grated coconut to top the cake with. I ended up with just about three cups total of grated coconut, so 2 cups went into the stock pot, and one was kept aside for sprinkling on top of the cake. Let this simmer for about 4 or 5 minutes longer, stirring constantly so it doesn’t stick or burn.
Sometimes, the adults would gather around the dining room table, while the smaller kids would eat at the kitchen table. Cake layers weren’t always even, and sometimes they would sort of slide a bit because of the frosting’s that she used. She did use canned coconut sometimes, but the one’s with the freshly grated coconut were her best. As mentioned, it didn’t matter about the looks, it was just mouth watering delicious. Whether it’s all the love and labor that goes into making it, or because it was something you just didn’t have every week, one or the other made it a real treat. Mama didn’t mind though, her family was worth it, and she loved every minute of it. Mama, all her sisters, and her brothers, have all passed away now. We’d been attending another family reunion for years, but that one just sort of faded away. We’d changed the location of the gathering this year to another town, so we’re not sure if that kept some of the cousin’s away or not.
We did have others that brought cakes, but several of them were store bought. Three cousins were asked to do the taste testing and pick a winner. Her’s looked much better than mine though, no arguing about that.
- Fresh Strawberry Cake Horizontal – thecountrycook.net
- Made Vanilla Cake Recipe Ingredients – thespruceeats.com
- Naked Strawberry Layer Cake Is Made With Fresh Strawberry Meringue Buttercream and – platedcravings.com
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- Mama s Fresh Coconut Cake Recipe Made From Scratch As Seen On – tasteofsouthern.com
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