Thursday, June 16, 2011

♥ Cream Cheese Frosting

This recipe is well enough frosting for a 2 layered cake. Be sure to cool the cake completely before frosting.

2 cup butter, softened
2 pkg. cream cheese, softened (16 oz.)
1 tsp vanilla extract
4 cups confectioner's sugar

1. In a mixer, cream together butter, cream cheese, and vanilla extract until uniform and smooth.
2. Slowly add confectioner's sugar 1 cup at a time, beating after each cup.
3. Frost you bake good and enjoy!

Remember to use a towel to cover when adding dry ingredients a flour and powdered sugar as your room will be covered in dust.

♥Red Velvet Cake♥

2 1/2 cups flour, sifted (preferably cake flour)
1/4 cup cocoa powder
1 teaspoon salt
1 cup unsalted butter, softened (2 sticks)
1 1/2 cups sugar
3 large eggs
1 cup buttermilk
1 teaspoon vanilla extract
4 tablespoons red food coloring (2 oz.)
1 teaspoon white vinegar
1 teaspoon baking soda

1. Preheat oven to 350 degrees.
2. Grease and flour two 8 inch cake pans.
3. Sift together flour, cocoa powder, salt. Set aside.
4. In a large bowl, cream together the butter, sugar and eggs.
5. Add buttermilk, vanilla extract, and red food coloring
6. In a small cup mix together vinegar and baking soda.
7. Add sifted ingredients into large bowl of wet ingredients, then fold in vinegar and baking soda mixture.
8. Pour into cake pans and bake for about 30 minutes or until a toothpick inserted comes out clean.
9. Cool on rack for 10-15 minutes then invert pan on the cooling rack.*
10. Finally top with a Cream Cheese Frosting.

*Inverting the pan after cooling to warm prevents the layer from sinking and sticking to much to the pan.

Saturday, June 4, 2011

Funfetti Cookies Recipe

I've made my own Funfetti Cake Mix Recipe but using the box also works.

1 pkg. Funfetti Cake Mix
1/3 cup oil
2 eggs

1. Preheat oven to 375°F. Mix Funfetti Cake Mix, eggs, and oil until completely combined.
2. Shape dough into 1-inch balls; place 2 inches apart on ungreased cookie sheets. With bottom of glass dipped in flour, flatten to 1/4-inch thickness.
3. Bake at 375°F. for 6 to 8 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets.

Yield: 3 dozen