People seem to like my cakes so I'll divulge the recipes I use. Enjoy!
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Vanilla cake (from The Cake Mix Doctor)
1 pkg. Betty Crocker white cake mix
1 cup whole milk
1 stick butter (1/2 cup) melted
3 large eggs
2 tsp. real vanilla
Mix on low one minute. Scrape sides. Mix on med. high two min. Bake @ 325 degrees approx. 35 min. or until toothpick comes out clean.
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Chocolate cake
1 pkg, Duncan Hines chocolate cake mix
1 1/3 cup whole milk
1/2 cup sour cream
1 pkg instant chocolate pudding (4 oz.)
3 large eggs
1/2 tsp. real vanilla
2 TBS. cocoa powder
1/8 cup granulated sugar
Mix on low one minute. Scrape sides. Mix on med. high two min. Bake @ 325 degrees approx. 35 min. or until toothpick comes out with a few crumbs on it.
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Sour Cream Yellow Cake
1 pkg. yellow cake mix
1 cup sour cream
1/3 cup melted butter
1/4 cup milk
1/4 cup sugar
3 eggs
1 tsp. real vanilla
Mix on low one minute. Scrape sides. Mix on med. high two min. Bake @ 325 degrees approx. 35 min. or until toothpick comes out clean.
*I don't recommend using the "butter recipe yellow" cake mix as it has a weird, greasy texture. I use the regular yellow cake mix from Betty Crocker.
*update*- I changed the number of eggs I use since I didn't want the cake as dense. I now use 3 eggs instead of 4. So if you prefer your cake denser, just add an extra egg. Hopefully I've got my recipes settled now. :)
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Buttercream icing
1 cup butter
1 cup crisco (shortening)
1/2 tsp. salt
1/2 tsp. valencia (almond emulsion) *
1/2 tsp. cream bouquet *
1 tsp. real vanilla
2 lbs powdered sugar
3 TBS whole milk
Cream first 6 ingred. until smooth. Add powdered sugar and milk. Beat on med. high for five minutes until smooth and white.
*flavorings found at cake supply stores but you can use your own flavor combination.
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Chocolate Buttercream icing
1 cup butter
1 cup crisco (shortening)
1 1/2 tsp. real vanilla
2 lbs powdered sugar
6 TBS whole milk
6 oz. melted unsweetened chocolate
Cream first 3 ingred. until smooth. Add powdered sugar and milk. Beat on med. high for five minutes. Add melted chocolate and beat on med. until mixed in.
You'll need a stand mixer such as a Kitchen Aid to make this but if you only have a hand mixer then you'll need to add more milk to make the icing soft enough not to burn out the mixer.
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Chocolate Fudge Frosting
1/2 cup butter
2/3 cup cocoa powder
4 cups powdered sugar
1/2 cup milk
1 tsp. vanilla
Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating on med. speed to spreading consistency. Stir in vanilla.
I'm not sure of the exact amount of sugar and milk I use. I just taste it and if it's not sweet enough I'll add more sugar and enough milk to make it a creamy consistency.
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Cream Cheese Icing
1/2 cup (1 stick) butter
1 package cream cheese (8 oz.)
1 TBS whole milk
4 cups powdered sugar
Cream butter, cream cheese and milk. Add powdered sugar and beat until smooth.
This is a very soft icing that needs to be refrigerated. It's better to use as a filling since it's not very easy to decorate with.
Sporty Spice Cakes
11 hours ago
17 comments:
Thank you for sharing your recipes!
Love,
Aunt Linda
Thank you so much, I tried your vanilla cake recipe. It was delicious, but the only problem is that the cake doesn't rise that much comparing to the ingredients of the instrution box. What did I do wrong? As well the mashmellow recipe, mine looked really bumpy not really smooth, any tips?
I'm not sure why your cake didn't bake up very high. Sometimes if your cake mix is expired then it won't rise very much because the baking soda in it is too old. Also, I usually fill my pans up 2/3 of the way so they bake over the top a little. You may not have added enough batter. Sometimes, I make a couple of batches just to get enough cake batter for an 8" cake. As for the marshmallow fondant, maybe you got a bad batch of marshmallows? I stir the marshmallow mixture every forty seconds until they are completely melted. Sorry I can't be more help.
its relly nice of you to place your recipes for everyone to see, that´s why i need a favor, i tried an old recipe of homemade fondant, and it didn´t work out, i would like to know the fondant recipie that you use...please.
thank you anyway for the other recipies, they are great!!...diana
Hi Diana,
Here's the link to my fondant recipe:
http://janellscakes.blogspot.com/2008/08/fondant.html
Thank you so much for sharing. I keep flopping in the frosting department.
Are these cake recipes firm enough to hold up to fondant?? And is this the buttercream you use under your fondant/between the layers?? Just wondering about the stability of all of it. Your cakes are beautiful, so I'm assuming these are the recipes you use, even under your fondant.
I am new at this and have a question...when I bake a cake (out of the box) it seems to crumble and droop when I cut it into the shape I need and than place the fondant on top. Should I freeze the cake before doing all my cutting and decorating?
Thanks
Trisha
Hi,
I just found you on youtube and loved watching your Topsy Turvy demo. I'm new to "Kake" making and always look for new and inventive ideas. I notice that the cake density you use for the topsy cake is very firm. This also seems to be the same kind of cake used on Ace of Cakes and The Cake Boss. Is it a Pound Cake, Sponge Cake??? Or is this just your regular yellow cake recipe on your blog? If it is something different I would love it if you could share the recipe. I've been making most everything from scratch and my cakes have been great and almost too moist sometimes, after my italian meringue buttercream rests.
I have to travel to NY from RI sometimes to transport cakes to my family and think I'm going to have to amp up the density of cake and use regular buttercream frosting. However, I don't want to sacrifice on taste, if you know what I mean.
Thanks for all your info and keep up the great posts. I also wanted to tell you that words can not even begin to express the sorrow I felt watching your video about the loss of your brother. May you take comfort in knowing the message you pass on will help save lives, and touch others, so they learn not to take loved ones for granted.
Kory
www.korykakes.com
Hi Kory, Trisha, and Jessica,
I'm so sorry I didn't see your posts earlier. I just figured out how to get notified if I get comments. The recipe I used in the video was my vanilla cake and chocolate cake recipes. They both seem dense enough for me but you may want to try it out for yourself. The yellow cake is also dense although I think I'm going to alter the recipe to using three eggs instead of four so it's not so dense. I recommend refrigerating cakes since they seem to travel a lot better when chilled. They also hold up well under fondant when I keep them refrigerated but you may want to experiment with a small cake to see what works best for you.
Freezing the cakes for a couple of hours will make carving easier (wrap cakes well first.
Thank you for your kind words. :)
hi i just watched your video for the topsy turvy cake an i love it i also saw that you have shared someof your recipes did you use the vanilla cake recipe for this cake ?
Hi Janell, Thanks for sharing your knowledge with the rest of us cake lovers! Your cakes are beautiful! I attempting my first topsy turvy cake today and have been watching your video repeatedly. :)
My question is about your icing. I have been using a recipe that calls for all shortening and have wanted to switch to one that incorporates real butter. I am going to try the recipe that you have on this site, but was wondering how long the icing stays fresh and how it holds up in high temps (like at an outside wedding or something). Oh, also, what is the differece b/w vanilla extract and emulsion?
Thanks again for all your help!
Christy
Janell,
Thanks for sharing your cake recipes with us. I haven't tried your recipes, but judging from the videos, they look great! I tried a few already and they were very crumby and hard to work with. I'm going to attempt a topsy turvy cake for a family reunion. Thanks again for the recipies!
Hey Janell, I just tried your cake recipes! They are wonderful! Now in a couple weeks i'll be constructing the cake. Thanks for the recipes! They are delicious!
I'm glad you like them Olivia!
Christy-Extract is alcohol based and emulsion is oil based. The oil based is a lot stronger flavor so you don't want to use too much of it. As for the buttercream, I haven't left a cake outside in high temps. so I'm not sure how well it would hold up. You could try using 3/4 shortening to a 1/4 of butter to keep it more stable. I think it will stay fresher longer if you use water instead of milk.
Hi there, I just found your youtube video on how to make a Topsy Turvy cake, this will be my first attempt for a sweet 16 party..EEK! Anyway I was wondering how many batches of your marshmallow fondant and buttercream did it take to cover the whole cake? Thanks, you're awesome!
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