What about a classic vanilla layer cake draped in vanilla buttercream? I already have homemade vanilla cupcakes and a vanilla 6 inch cake covered and now in all its crowning glory (and after plenty recipe testing catastrophes), I present you with cake perfection:
For more prominent vanilla flavor, use homemade vanilla extract. (What a fun DIY gift!) This vanilla cake batter is moderately thick and fits perfectly in 3 9-inch cake pans. We actually use the same exact batter to make snickerdoodle cake.
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Cake Decoration Inspiration: For a simple look, stick with vanilla buttercream, fresh berries, and mint sprigs. You can also decorate with chocolate buttercream (I recommend the same amount from this piata cake), rainbow sprinkles, or even beautiful buttercream flowers.
I was worried about making the cake because of some of the negative feedback but I followed the recipe exactly as written and it was FABULOUS! Tastes really yummy with a cup of coffee in the morning .
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How to bake cake pops using cake mix and cake pop pans. These pans are now showing up in thrift stores and yard sales without instructions and clips. Or you were just given a set from a relative or friend that no longer wanted them.
I watched all the videos on making these and picked the recipe that gave the best results. There is many ways of finishing off your cake pops. Just research how to do that on the internet and pick what suits your needs.
To make the cake you need a cake mix and instant pudding mix. So if you are making chocolate cake pops you would choose both chocolate mixes. You need to add a extra egg so if your mix says 2 eggs you would actually use 3 or if it says 3 eggs you would use 4. You should use only half the liquid that is required for the mix. Substitute milk for water.
Preheat oven 350 degrees. Spray pans with baking spray. The spray must contain flour. The top pan with the holes have to be sprayed on both sides, because the batter will come out of the top and this makes it easy to remove the escaped batter.
Mix all ingredients with electric mixer except pudding on slow speed to moisten. Then add pudding mix and beat for 2 minutes. The batter will be very thick to make a dense pop. To make it easy to fill cavities, use a piping bag or baggie with a tip cut out.
Start in the center of the bottom pan and fill each cavity with batter. You will need to pile it up some so there is enough to fill up the cavity in the top pan. Other wise you will not get a round pop but one with half of cone shape. The batter will come out of the top regardless if you are generous or not. It is better to be generous so you have a round pop. When pan is full place the top pan on top and secure with clips. Bake at 350 degrees for 25 to 28 minutes. Pick over flowed cake off the top of pan. Remove top by inserting a butter knife under the lid and lift up so you can grab it. Pop should come right out. Cool and decorate by dipping in melted candy melts.
No pop trays here to buy .Can try but need a cover to stop expanding I suspect. Looks ever so good. Thank you for reading my weekly blogs but please subscribe and not have to look for them you will be informed each time one is published. sirkevinshistoricfacts.com
I had trouble this week also with subscribing to some posts like you did. I have not posted for over 6 months because of family issues. When I started to post again, there were blogs I could give a like to and there was others that the like would not show after I clicked on like. I finally figured out it was because I had to change my pass word to my email in December and I needed to match it up with wordpress. I had forgotten about that. I have had this blog for 10 years so you probably subscribed some time ago. I do this as a hobby and take breaks, then come back when I have time.
These cake pop pans were an item sold about 15 years ago and promoted on television. They are now showing up in resale thrift shops with out instruction at a very cheap price. I spent time researching how to use them and decided others might need recipes and baking instructions. As it turns out I was right, I get views on this post almost everyday. My stats on this post shows that the traffic is coming from internet searches and the Pinterest Board.
A 10-inch round pan will produce similar results. To make cupcakes, line a 12-cup muffin tin with paper liners. Divide the batter evenly among the prepared muffin cups and bake in the preheated oven for 20 to 25 minutes.
I bet you already have most of what you need to make this recipe in your kitchen. This really is one of my favorite cake recipes. For cupcakes, check out our recipe for carrot cake cupcakes. Or for another spring inspired cake, try our fresh strawberry cake.
To bake the carrot cake, divide the batter between two baking pans, and slide them into a 350F oven. Bake the layers until they rise in the pans and are a bit bouncy when you lightly touch them. (I use one or two fingers and lightly push. If you leave a dent in the cake, it needs more time.)
This cake is also delicious without frosting. You can try it plain or sift some powdered sugar on top. When Adam and I tested this carrot cake recipe, we skipped the frosting the first couple of times and fell in love with the cake completely plain.
3Cool the cakes in the pans for 15 minutes, then carefully turn the cake layers out onto cooling racks. Remove the parchment paper and cool completely. If you find that a cake layer is sticking to the bottom of the pan, leave the cake pan upside down and allow gravity to do its thing.
2Beat in the powdered sugar and cornstarch. I like sifting the powdered sugar and cornstarch over the cream cheese to remove lumps. If you do not have a fine mesh sieve, beat in the cornstarch and powdered sugar a 1/4 cup at a time until combined.
3Pour in the heavy cream. Beat on medium speed for 2 to 3 minutes or until the frosting is whipped and creamy. This frosting resembles the texture of whipped cream. Chill covered until ready to frost the cake.
5Add the remaining frosting to the top of the carrot cake and use a butter knife or small spatula to swirl the frosting around. Leave the sides of the cake unfrosted. Finish with a handful of nuts on top.
1Frosted carrot cake lasts in the refrigerator for up to 1 week. I keep it covered with plastic wrap or use a cake keeper, or large bowl turned upside down to cover the cake. I do not recommend freezing frosted carrot cake (the frosting does not thaw well). You can refrigerate unfrosted cake layers for up 5 days or freeze them for up to 3 months. Thaw overnight in the fridge before adding your frosting.
This cake is amazing. I am a pretty good baker and know about cakes. The flavour of this cake is beautiful, the texture, moist and light. The icing does not have butter in so it is light and flavourful. I will always use this recipe. Thank you.
ReplyNaomiMay 24, 2024, 12:40 pmReally delicious carrot cake recipe, & has quickly become a family favourite. It is probably a personal preference but I would like to add, that if you are worried about the 400g sugar content in this cake, it works very well with half that! In fact, I made it following the exact recipe & found it to be overly sweet, as did the children. With a little tweak & a reduction in the sugar content it was perfect.
This recipe came out great! Remarkably moist and flavorful. I substituted walnuts instead of the pecans but otherwise followed the recipe. Extremely easy to make. Will definitely be making this again ? 152ee80cbc
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