Homemade Fondant
16 oz. mini marshmallows
2 tbsp water
1 lb powdered sugar
1. Place Marshmallows in a microwave safe bowl.
2. Add 2 tbsp of water and stir.
3. Warm in microwave for 45 seconds. Take out and stir. (If marshmallows do not blend completely, put back in microwave for another 15 seconds. Take out and stir. Repeat as needed.)
4. Pour powdered sugar out onto a mat and create a well like divot in the center.
5. Pour marshmallow mixture into powdered sugar well, and spread powdered sugar over marshmallow mixture.
6. Kneed until desired consistency.
YUMMY Chocolate Cake
by Just a Pinch
Ingredients
| 1 3/4 c | all purpose flour |
| 2 c | sugar |
| 3/4 c | cocoa powder |
| 2 tsp | baking soda |
| 1 tsp | baking powder |
| 1 tsp | salt |
| 2 | eggs |
| 1 c | strong black coffee, cooled |
| 1 c | buttermilk |
| 1/2 c | vegetable oil |
| 1 tsp | real vanilla extract |
Directions
5.Bake at 350 degrees for 35-40 minutes for a 9x13, or 30-35 minutes for layer pans.
Chocolate Banana Cupcakes with Peanut Butter Frosting
from Your Cup of Cake
Chocolate Banana Cupcakes with Peanut Butter Frosting
from Your Cup of Cake
Cakes:
1 cup ripe bananas, mashed
½ cup oil
¼ cup buttermilk
1 teaspoon vanilla
3 eggs
1 box Devil’s Food Cake Mix
Peanut Butter Buttercream:
¼ cup butter
8 oz cream cheese
1/3 cup peanut butter
1 teaspoon vanilla extract
3-4 cups powdered sugar
Simple Chocolate Sauce:
1/3 cup chocolate chips
2 tablespoons heavy cream
1 tablespoon powdered sugar (optional)
Directions:
1. *Preheat oven to 340 degrees and line about 20 muffins tins with cupcake liners.
2. * In a large bowl, mash bananas (about three) using a fork to get rid of all large lumps.
3. *Add oil, buttermilk and vanilla and stir well.
4. *Add eggs one at a time, being sure to mix well in between each addition.
5. *Slowly add cake mix and mix well.
6. *Fill cupcake liners ¾ full and cake for 12-15 minutes or until a knife or toothpick comes out clean. Be sure not to over bake them, and place them in an airtight container as soon as they are out of the oven.
7.
* B*Buttercream: Beat butter, cream cheese and peanut butter until light and fluffy (should take about 5 minutes). Add vanilla and as much powdered sugar as desired.
8. Pipe onto cooled cupcakes.
9 *Chocolate Sauce: On the stovetop or in the microwave, melt chocolate chips with heavy cream, stirring constantly. Add powdered sugar if you need the sauce thicker or want it extra sweet. Let cool, and then drizzle over frosted cupcakes.
Butterfinger Cupcakes
from Your Cup of Cake
Butterfinger Cupcakes
from Your Cup of Cake
Caramel Sauce
6 tablespoons butter
¾ cup brown sugar
1 tablespoon water
pinch salt
1/3 cup plus 1 tablespoon evaporated milk
1 tablespoon vanilla
Chocolate Cake
Devil’s Food Cake Mix
3 eggs
½ cup water
¼ cup milk
½ cup oil
1 teaspoon vanilla extract
1 cup sour cream
½ can sweetened condensed milk
Caramel Sauce (homemade recipe above or store bought)
Butterfinger Buttercream
4 Butterfingers
¾ cup butter
4 oz cream cheese
1 ½- 2 ½ cups powdered sugar
1 tablespoon milk
Directions:
1. Preheat oven to 350 degrees and line muffins tins with cupcake liners.
2. If not using store bought caramel, make caramel by heating the butter, brown sugar, water and salt and let boil for 3-5 minutes while stirring constantly. Remove from heat, pour into evaporated and stir in vanilla. Set aside.
3. Cake: Lightly beat eggs, water, milk, and oil together. Stir in vanilla and sour cream and cake mix.
4. Fill cupcake liners ¾ full and bake for 13-18 minute or until a knife comes out clean.
5. While cupcakes are in the oven, mix sweetened condense milk and caramel sauce together. Pour into a squeeze bottle with a small tip if available.
6. While cupcake are still hot, fill with condensed milk/caramel mixture by pushing the tip of the squeeze bottle into them (I put several holes in the top of mine. It can look ugly because you will cover it up later). Or use a knife to cute out a shallow hole at the top of each cupcake and spoon mixture into the hole.
7. Keep cupcakes in airtight containers until ready to decorate.
8. Butterfinger Buttercream: Here comes the tricky part… Unwrap the Butterfingers and do your best to shave off the chocolate layer. Take the orange middles and crush in a bowl on in a plastic bag. Sift as much of the candy as possible. You want to get about ½ cup of orange Butterfinger powder.
9. Beat butter and cream cheese for 5 minutes. Add as much powdered sugar as desired and milk. Add the sifted Butterfinger and beat well.
1 C White vegetable Shortening (Personally, I use 2 sticks of butter instead - no shortening)
1 tsp. flavor (Vanilla)
1 lb Confectioners’ sugar
2 tbsp of milk or water (I always use milk)
1 tbsp Meringue Powder
Cream shortening, flavors, and milk. Add dry ingredients and mix on medium speed until all ingredients have been thoroughly mixed together. Personally, I mix in 1c of sugar at a time. (Blend until creamy.)
Banana Cream Layer Cake
by Eating Well
Ingredients
Cake
- 2 large eggs
- 1 cup sugar
- 1/3 cup canola oil
- 1 1/2 cups mashed very ripe bananas, (about 3), plus 2 whole bananas, divided
- 1/2 cup nonfat buttermilk, (see Tip)
- 1 teaspoon vanilla extract
- 1 cup whole-wheat pastry flour, (see Ingredient Note)
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Bavarian Cream
- 3/4 cup low-fat milk
- 1 teaspoon unflavored gelatin
- 2 tablespoons sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup whipping cream
Preparation
- To prepare cake: Preheat oven to 375°F. Coat two 9-inch round cake pans with cooking spray and line the bottoms with wax paper or parchment paper.
- Whisk eggs, 1 cup sugar and oil in a large bowl. Stir in mashed bananas, buttermilk and 1 teaspoon vanilla. Stir whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a medium bowl. Add to the banana mixture and fold in just until blended. Divide the batter between the pans.
- Bake the cake until the tops spring back when touched lightly, 20 to 25 minutes. Let cool for 5 minutes, then turn out onto a wire rack and let cool completely.
- To prepare Bavarian cream: Place milk in a small saucepan, sprinkle gelatin over the milk and let stand for 1 minute to soften. Stir in 2 tablespoons sugar and heat over medium heat, stirring to dissolve the gelatin. Stir in 1/2 teaspoon vanilla and transfer to a medium bowl. Refrigerate, stirring occasionally, until the mixture has thickened to the consistency of raw egg whites, 40 to 45 minutes.
- Beat whipping cream until soft peaks form. Whisk one-third of the whipped cream into the milk mixture. Fold in the remaining whipped cream. Refrigerate until set and thickened to the consistency of whipped cream again, about 1 hour.
- To assemble cake: Shortly before serving, place 1 cake layer on a serving plate and spread half the Bavarian cream over it. Peel and slice the remaining bananas; arrange half the slices evenly over the cream. Top with the second cake layer. Spread the remaining cream over the cake and arrange the remaining banana slices decoratively over the top.
1 C White vegetable Shortening (Personally, I use 2 sticks of butter instead - no shortening)
1 tsp. flavor (Vanilla)
1 lb Confectioners’ sugar
2 tbsp of milk or water (I always use milk)
1 tbsp Meringue Powder
Cream shortening, flavors, and milk. Add dry ingredients and mix on medium speed until all ingredients have been thoroughly mixed together. Personally, I mix in 1c of sugar at a time. (Blend until creamy.)
