Archive for the ‘Cakes and Cupcakes’ Category

Tasteful Tuesday: Classic Cheesecake

Tuesday, July 30th, 2019

We’ve made Raspberry Swirl Cheesecake, Pumpkin Pie Cheesecake and even Frozen Strawberry Cheesecake Popsicles here on the blog, but today we’re going back to basics with a Classic Cheesecake recipe.

Classic Cheesecake Recipe | Sturbridge Yankee WorkshopWhat You’ll Need:

  • 2 cups graham cracker crumbs
  • 3 tablespoons granulated sugar
  • 2/3 cup butter, melted
  • 32 ounces cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla
  • 4 eggs

Directions:

  1. Preheat oven to 350°F. Wrap exterior of a 9-inch springform pan in a double layer of foil and set aside.
  2. In a medium bowl, combine graham crackers, 3 tablespoons sugar and butter. Transfer crumb mixture to the springform pan, pressing until firm. Bake in preheated oven for about 10 minutes or until browned, then cool on a wire rack. Reduce oven temperature to 325°F.
  3. In a large bowl, beat cream cheese, 1 cup sugar and vanilla on medium speed. Add eggs one at a time, mixing on low speed until just blended. Pour over crust.
  4. Bake for about one hour, or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate for at least 4 hours before serving. Eat plain, or top with fruit, caramel or chocolate sauce.

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Tasteful Tuesday: Chocolate American Buttercream

Tuesday, July 2nd, 2019

This classic American buttercream recipe is a must have in your cake and dessert recipe book. The following will make about 3 cups of chocolate buttercream frosting, and although we highly recommend sticking with the heavy cream, whole milk or a high fat milk will work if that’s what you have on hand.

What You’ll Need:

  • 1 cup (2 sticks or ½ pound)
    unsalted butter, softened
  • 4 cups confectioners sugar
  • ½ cup unsweetened cocoa powder
  • ½ teaspoon salt
  • 1/3 cup heavy cream
  • 2 teaspoons vanilla extract

Directions:

  1. Cream softened butter in a mixing bowl on medium speed until smooth.
  2. Sift together the confectioners sugar, cocoa powder and salt. Alternating with the heavy cream, gradually add in the dry ingredients, making sure to combine well in between additions.
  3. Add the vanilla extract and mix until completely combined.
    For a thicker consistency, incorporate more confectioners sugar about a tablespoon at a time until the buttercream reaches desired thickness.
    For a thinner consistency, incorporate more heavy cream about a tablespoon at a time.

*When frosting a cake, cupcakes or other dessert, be sure to allow the confection to cool completely beforehand to avoid a runny, melted buttercream.

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Tasteful Tuesday: Mint Chocolate Cake

Tuesday, June 25th, 2019

This is the summer of revamped recipes here on the blog. This week, we’re scrapping the box mix from our Mint Chocolate Cake recipe and using the Devil’s Food Cake recipe we posted in May as well as a Chocolate American Buttercream.

Tasteful TuesdayWhat You’ll Need:

Directions:

  1. Prepare Devil’s Food Cake as instructed, with the addition of 2 tablespoons peppermint extract (add with vanilla extract). Cool completely.
  2. For a layered cake, frost the top of the bottom layer with 1/4 of the frosting. Sprinkle 1/2 peppermint patties on top. Add the second layer and frost entire cake. Sprinkle remaining peppermint patties over the cake and serve.
  3. For a sheet cake, frost the entire surface and sprinkle with peppermint patties. Serve and enjoy!

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