King Cake

King cake 

Ingredients

• 3 1/2cups Gold Medal™ all-purpose flour

• 1package (2 1/4 teaspoons) Rapid Rise yeast

• 1cup milk

• 1/4cup sugar

• 1teaspoon salt

• 2eggs

• 6tablespoons unsalted butter, softened, cut into 12 pieces

Cinnamon Filling

• 2/3cup packed light brown sugar

• 1 1/2teaspoons ground cinnamon

• 4tablespoons unsalted butter, softened

Icing

• 1cup powdered sugar

• 1tablespoon milk

• 1/2teaspoon vanilla

Decoration

• Dark green, purple, and yellow or gold sugars, if desired

• Miniature plastic baby, if desired

Steps

• 1

Mix 2 1/2 cups flour and yeast in mixing bowl of stand mixer, using the paddle attachment, on low for about 30 seconds.

• 2

Heat milk, sugar, and salt in a small saucepan over medium heat until sugar is dissolved and milk is between 120°F to 130°F.

• 3

With mixer on low, pour in liquids and mix until incorporated. Add eggs one at a time. Continue mixing until a shaggy dough forms. Clean off paddle and switch to dough hook. Mix in the remaining 1 cup flour a little at a time, adding more or less flour as needed to make a soft dough. Add the softened butter, a piece at a time, kneading until each piece of butter is absorbed.

• 4

Knead for eight minutes on low. The dough should completely clear the sides of the bowl. If it is too sticky, add additional flour 1 tablespoon at a time, mixing in thoroughly before determining if more flour is needed. If the dough seems too dry, spritz with water from a spray bottle a couple of times, mixing in thoroughly before determining if more water is needed. Every 2 minutes, stop the machine, scrape the dough off the hook, and then continue kneading.

• 5

Turn the dough out onto a lightly floured surface and knead a few times by hand to be sure it’s smooth and elastic. Form the dough into a ball. Place dough into a greased bowl. Turn once so greased surface is on top. Cover bowl with plastic wrap and refrigerate for 1 hour.

• 6

While the dough is chilling, make cinnamon filling. In small bowl, combine the brown sugar and ground cinnamon. Combine butter with cinnamon mixture and mix well.

• 7

Roll the chilled dough into a 10 x 20 inch rectangle. Spread the filling on half of the long side of the dough. Fold the dough in half covering the filling. Pat dough down firmly so the dough will stick together. Cut dough into three long strips. Press the tops of the strips together and braid the strips. Press the ends together at the bottom. Gently stretch the braid so that it measures 20 inches again. Shape it into a circle/oval and press the edges together.

• 8

Transfer the ring to a parchment lined or greased baking sheet. Cover the dough with plastic wrap and let it rise until doubled, about 1 hour. While the dough is rising, preheat the oven to 350°. Bake the cake until it is golden brown, 20 – 35 minutes. Remove from oven and let cool 10 minutes on baking sheet and then place it on a cooling rack to cool completely before icing. To hide the baby in the cake, if desired, make a small slit in the bottom of the cake and put the miniature plastic baby in after the cake has cooled.

• 9

Icing: In a small bowl, mix powdered sugar, milk and vanilla until smooth (add additional milk if mixture is too thick or powdered sugar if too thin).

• 10

Spoon icing over top of the cake. Immediately sprinkle on colored sugar, alternating between the three colors.

Enjoy and Have fun Baking!

~Jordana~

fluffernutter cookies

     fluffernutter cookies
 
Ingredients
½ cup (129 g) creamy peanut butter
½ cup (1 stick / 113 g) unsalted butter, room temperature
1 cup (200 g) light brown sugar, packed
1 large egg, room temperature
1 teaspoon vanilla extract
1½ cups (187.5 g) all-purpose flour
1 teaspoon cornstarch
½ teaspoon kosher salt
1 cup marshmallow fluff, or marshmallow creme

Instructions
1.Preheat the oven to 350°F and line two large baking sheets with parchment paper.
2.In a large bowl, add peanut butter, butter, and brown sugar. Using a hand mixer, combine the mixture until smooth and creamy, about 2-3 minutes.
3.Scrape down the sides of the bowl. Add egg and vanilla and mix until combined (about 30 seconds).
4.Add in flour, cornstarch, and salt.
5.With the mixer on low, incorporate the ingredients until just combined (30 seconds-1 minute).
6.Using a 2-tablespoon cookie scoop, drop dough onto the lined baking sheets. Using your hand, flatten each dough ball into a flat disk shape about 3-inches across.
7.Using two spoons (this will keep your hands from getting sticky), add about 1 tablespoon of marshmallow fluff to the center of each disk of dough. (You can also add the fluff to a piping bag and pipe dollops onto each dough disk.)
8.Bring the dough up around the marshmallow fluff, completely covering the fluff and forming a ball. Place on the lined baking sheets.
9.Bake the cookies for 10-12 minutes, or until the edges are brown. Watch the cookies carefully so that the marshmallow does not burn.
10.Let the cookies rest for 10-15 minutes before serving.

     Enjoy and Have Fun Baking!!!!!!!

Cake Flavors and Prices

Cake Flavors

Vanilla Cake

Chocolate Cake

Carrot cake

Red velvet Cake

Lemon & Lime Cake 

Cookies & Cream Cake

Boston Cream Pie

Funfetti Cake  

Strawberry Shortcake

German Chocolate Cake

Italian Rum Cake

Cannoli Cake

Peanut Butter Cake

Coconut Cake

Cake Prices

6 inch 7.00

8 inch 14.00

10 inch 20.00

Fondant add on

5.00 each items

Regular size
12.00/ a dozen

Mini Cupcakes
6.00/ a dozen

Wine glass cake

Marbled Vanilla Cake Ingredients:

3 1/4 cup flour
3 cups granulated sugar
2 1/2 tsp baking powder
1 tsp salt
1 cup unsalted butter (2 sticks), room temperature
3 tsp. vanilla extract
1 cup egg whites (about 7 large egg whites)
1 1/2 cups buttermilk, room temperature
1/8 cup vegetable oil
red gel food coloring (optional)
Vanilla Buttercream:
4 sticks butter
8 cups powdered sugar
3 tsp. vanilla extract
1/4 cup heavy cream
1 tsp. salt
“Red Wine” White Chocolate Ganache

1/2 cup heavy cream (about 4 oz.)
1 cup white chocolate chips (6 oz.)
Red and black gel food coloring
Instructions:

Preheat oven to 350°F.

Begin by preparing the white chocolate ganache, as it will need to cool down before it can be drizzled on the cake.Heat heavy cream in a heat-proof bowl in the microwave for 45 seconds-1 minute, until bubbling. Gently pour white chocolate chips into the heavy cream, making sure they are fully covered with cream. Allow mixture to sit for 2 minutes. Stir slowly until mixture is fully incorporated, then add in a few drops of gel food ocloring. Stir until fully combined. Then add A SINGLE tiny drop of black food coloring, to make a deep red. Be VERY CAREFUL with this step, as one extra drop of black will ruin the color or the ganache! Remember that you can always add more, but you can’t go back once you’ve added coloring!! Allow the ganache to cool until desired viscosity is reached. If there are still some bits of chocolate that aren’t melted, you can pour the ganache through a sieve to remove them from the mixture.

If it seems to thin or thick, you can add a touch more chocolate chips or heavy cream! The type of cream and white chocolate that you use can affect the consistency, so feel free to adjust as needed.

I like to put my ganache into plastic squirt bottles when decorating cakes! But you can also use a spoon to drizzle it over cakes. Leave ganache out to cool to room temperature.

Next, begin to make the cake batter. Grease and line four 7” round pans.

Mix together all dry ingredients (flour, baking powder, sugar, and salt) in a stand mixer with a paddle until fully combined.

Mix chunks of butter slowly into the dry mix on a low speed. Continue to mix until no chunks of butter remain, and the mixture becomes crumbly.

In a separate bowl, combine all wet ingredients (vanilla extract, egg whites, buttermilk, and vegetable oil), and whisk to combine.

On low speed, add 1/3 of the liquid ingredients to the dry/butter mixture. Mix until fully incorporated, scraping down the sides of the bowl as needed.

Mix in the remaining wet ingredients in two installments, on a medium-high speed until fully incorporated.

Divide the batter in half, and color half of it red, with gel food coloring. Then alternate scoops of white and red cake batter, until all four pans are filled. Take a butter knife, and run it through the pans to swirl together the colors. Bake for 35 minutes, or until a skewer comes out clean. Allow to cool for 10 minutes, then run an offset spatula around perimeter of the pan to separate the cake from the pan. Place cake layers on a rack to finish cooling.

While the cakes bake and cool, prepare the vanilla buttercream frosting (click here for tutorial). Whip the butter until it is light and creamy, then slowly add the powdered sugar. Alternate installments of powdered sugar with heavy cream, and continue mixing until the frosting has reached desired consistency. Add salt and vanilla, and continue mixing until fully incorporated.

Assembly the cake layers, apply and even layer of buttercream between each layer. Apply a crumb coat, and place the cake in fridge for 20 minutes to allow the frosting to cool and firm. Then apply another layer for frosting, and smooth with a cake bench. Create a mountain of frosting on the cake with additional frosting, and firmly press glass into the base of the frosting mound. Smooth frosting into the glass, to make it look like the glass is full of red wine that is spilling out. Pour ganache over the cake, and using an offset spatula, spread some on top of the frosting in the glass. Allow some of the ganache to drizzle over the sides of the cake.

Enjoy and Happy Baking

Apple Pie Bake

INGREDIENTS
Serves 4–6
2 packs cinnamon roll dough with icing
4 eggs
½ cup milk
1 tablespoon cinnamon
1 teaspoon vanilla extract
2 tablespoons butter
2 granny smith apples, diced
1 cup brown sugar, packed
Vanilla ice cream
PREPARATION
Preheat oven to 375°C.
Cut the cinnamon roll dough into 3 even strips, then cut those strip in 3 pieces, making 9 pieces total per cinnamon roll. Set aside the icing.
In a medium bowl, combine eggs, milk, cinnamon, and extract, stirring until smooth. Set aside.
In a pan over medium heat, combine butter, apples, and brown sugar, cooking until sugar starts to caramelize, about 10 minutes. Remove from heat.
Sprinkle the cinnamon roll dough pieces evenly in a 9x9 baking tray. Pour the egg mixture on top, followed by the apples. Drizzle the reserved icing on top.
Bake for 25–30 minutes, until golden brown. Serve with ice cream!

Chocolate cake with mint frosting

Ingredients
1 Cup Water
⅓ Cup Vegetable Oil
3 Large Eggs

Pan Size / Bake Time
2 8": 26-31 minutes
2 9": 24-29 minutes
13" x 9": 26-31 minutes
Bundt®: 33-36 minutes
24 Cupcakes: 18-21 minutes

Baking Instructions

1. PREHEAT oven to 350°F for metal or glass pans, 325°F for dark or coated pans. GREASE sides and bottom of each pan with shortening or oil spray. FLOUR lightly. (Use baking cups for cupcakes.)
2. BLEND cake mix, water, oil and eggs in a large bowl at low speed until moistened (about 30 seconds). BEAT at medium speed for 2 minutes. POUR batter in pans and bake immediately.
3. BAKE following chart below. Add 3-5 minutes to bake time for dark or coated pans. Cake is done when toothpick inserted in center comes out clean. COOL in pan on wire rack for 15 minutes. Cool completely before frosting.

Mint Buttercream frosting

1 cup salted butter, softened
1½ teaspoons vanilla
4 cups powdered sugar
3-4 tablespoons milk
2. 1\4 tsp of mint flavoring

Instructions

In a stand mixer bowl, with the mixer on medium speed, whip the butter for 2-3 minutes until it is almost white in color. Add in the powdered sugar, vanilla and 3 tablespoons milk. Beat on low speed for 3-5 minutes, adding in the last tablespoon of milk if the buttercream needs to be thinner.

Enjoy and Have Fun Baking!!!!!

Spring Funfetti Cupcakes

ingredients
1. Spring funfetti cake mix
2. 3 Eggs
3. 1\2 Cup of Oil
4. 1 Cup of Water
5. Spring Funfetti Vanilla Frosting

Steps
1. Set oven to 350°F.  For Cupcakes,use baking cups
2. Combine cake mix, water,oil,and eggs in large bowl; mix until moistened. Beat with mixer on medium speed for 2 minutes. Pour batter into cupcake pans
3. Bake at 350°F for 10 to 12 minutes for mini cupcakes and 19 to 23 for regular size
5. Frost the cupcakes

Enjoy and Have Fun Baking !!!!!!