My brother's gfriend requested a pretty cake with white frosting for Easter. I teased her and said," with pretty flowers?" And she said "yes." My flowers kind of suck, but I'm working on them...In any case, she also requested a yellow cake.
I usually make rich chocolate cake because I figure if you are going to eat all those calories it might as well be deadly...but does anyone have an amazing yellow layered cake recipe?
I'd also like favorite cake recipes in general. You can never have too many cake recipes up your sleeve!
From scratch only please. I don't mind complicated cakes as long as there is payout. If it isn't delicious, what's the point? ;-)
I LOVE The Pioneer Woman's "Pig Cake"- it's the PERFECT spring cake and I crave it often! So light and fluffly and just a tad bit of sweetness, but oh so good. Try it! :)
http://thepioneerwoman.com/cooking/2011/01/pig-cake/
may favorite is always the bunny cake.. its got white icing and no flowers.. you just make 2 regular round cakes whatever kind you want .. you cut one in half for the ears frost them with white icing and then use the decorating gel to draw the bunnys face and the little pink parts on the ears its adorable.. i think wen i did it last yeat i used the boxed mixes and i used the confetti kind but like i said u can make any kind of cake you want u can use your own chocolate recipe
The 1-2-3-4 cake is a wonderful base for many yellow cakes and never fails. I've used this base for coconut cakes, lemon cakes, and basic yellow cakes. This is from the Smitten Kitchen website, but it's an old recipe that's available anywhere. The note below calls it a white cake but it's more yellow that white.
1-2-3-4 Cake
Adapted from several sources: this cake is a classic
This cake gets its name from its proportion of ingredients: 1 cup butter and milk, 2 cups sugar, 3 cups of flour and 4 eggs, and from cupcakes to layers cakes, as a basic, white cake, it does not fail.
Yield: 3 9-inch layers (for the purpose of this cake) or 24 cupcakes (good to know, eh?)
1 cup (2 sticks) butter, at room temperature
2 cups sugar
4 eggs
3 cups sifted self-rising flour*
1 cup milk
1 teaspoon pure vanilla extract
Preheat oven to 350°F. Using an electric mixer, cream butter until fluffy. Add sugar and continue to cream well for 6 to 8 minutes. Add eggs 1 at a time, beating well after each addition. Add flour and milk alternately to creamed mixture, beginning and ending with flour. Add vanilla and continue to beat until just mixed. Divide batter equally among prepared pans. Level batter in each pan by holding pan 3 or 4-inches above counter, then dropping flat onto counter. Do this several times to release air bubbles and assure you of a more level cake. Bake for 25 to 30 minutes or until a tester or toothpick inserted into the center comes out clean (start checking at 15 minutes if you are making cupcakes).
* Self-rising flour has both salt and baking powder in it, but you can make your own at home with the following formula: 1 cup self-rising flour = 1 cup all-purpose flour, minus 2 teaspoons + 1 1/2 teaspoons baking powder + 1/2 teaspoon salt.
This is another good recipe from Smitten Kitchen - I haven't done this one yet but all of her recipes have been great:
http://smittenkitchen.com/2009/07/best-birthday-cake/
Have fun cooking!
check out Martha Stewart's website....her recipes are wonderful!
just as a head's up: add 2 tbsp of fat-free sour cream to box mixes & you lose the "fake" flavor! I've been known to add as much as 1/3 cup....yum.
Easter cake story: my sister likes making bunny cakes for Easter. One year, she made a Red Velvet cake. Waaaay wrong choice....it looked like the bunny was bleeding. It was soooo unappetizing! Even the kids were freaked by it!
My friend made me a sour cream cake for my birthday once. It was so creamy and thick and rich and amazing and was even better with the gobs of frosting.
I see alot of coconut cakes at Easter...white and fuzzy looking! LOL I know many like that and they DO look pretty, but I can't stand coconut personally, so I admire then and look for other desserts!
I am always in the monority hereabouts in my dislike of them, so I keep my mouth shut! They are always lovely!
Have fun with your creation!
I always make carrot cake with cream cheese frosting for Easter :)
OK, so when you said yellow I immediately thought lemon when you probably meant just regular yellow cake. Anyway I've been making this cake lately and it does start from a box but it ends up delish, believe me. I just made it for St. Patricks day. You add jello so you can basically make any flavor you want. The recipe is for lime but I've made orange before, sooo good. I bet it would come out awesome in lemon, in fact I'll probably make that flavor next time, sounds good! Anyway, here's the recipe, it comes out really fluffy and yummy every time! http://www.5dollardinners.com/2011/03/lime-cake.html?utm_...
