ISO: ISO recipe for a pink cake - got a new sweetheart rose pan, and it's adorable!

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sandi-in-hawaii

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I found a sweetheart rose cakelet pan on sale at Williams-Sonoma last week, and I looove it! Mine is the old black non-stick pan, not the new goldtone non-stick pan.

Made red velvet cakelets, and they were beautiful! Forgot to take pictures, so I can't show you - gotta wait til next time smileys/smile.gif

I'd love to do pink roses, if anyone's got a good recipe (strawberry, raspberry, etc.)

I used the following recipe for the Red Velvet. I liked this recipe, because it's bigger than most (I actually only got 24 cakelets, plus a mimi 4" springform round cake).

It also adds a little extra leavener with the cream of tartar, which helped the batter rise a little better than my old recipe.

I used plain fat free yogurt instead of the buttermilk.

Made half the frosting recipe, and put it into a pipng bag. I didn't want to ruin the lovely rose top, so I stuck the tip into the bottom of the rose, and squeezed some frosting into the middle, and put a dot of frosting on the top.

I also brushed the pan with my homemade cake prep. (mix 1 cup shortening, 1 cup vegetable oil, 1 cup flour blended until well mixed, then store in the fridge in a mason jar), and the cakelets popped out so easily! No damaged roses smileys/smile.gif

Red Velvet Cupcakes

makes 36 cupcakes

http://chockylit.blogspot.com/2005/10/red-velvet-cupcakes-with-vanilla-bean.html

3-3/4 cups cake flour

1/4 cups cocoa

1-1/2 teaspoons baking soda

1-1/2 teaspoons baking powder

or 1/2 teaspoon cream of tartar

3/8 teaspoon salt

1-1/2 cups buttermilk

3 teaspoons vinegar

1-1/2 teaspoons vanilla

1/2 ounce red food coloring paste

2-1/4 cups sugar

3/4 cups butter

3 eggs

Preheat oven to 350°F.

Sift flour, cocoa powder, baking soda, baking powder (or cream of tartar), and salt into medium bowl.

Whisk buttermilk, vinegar, vanilla, and food coloring in small bowl to blend.

Beat sugar and butter in large bowl until well fluffy, 3 minutes.

Add eggs 1 at a time, beating until well blended after each addition, about 30 seconds.

Beat in dry ingredients in 4 additions alternately with buttermilk mixture in 3 additions.

Scoop into cupcake tins.

Bake cupcakes until tester inserted into center comes out clean, about 20 minutes. Cool in pans 10 minutes. Cool completely on racks.

Vanilla Bean Cream Cheese Frosting

12 ounces or 1-1/2 pkgs cream cheese

1/2 stick butter

4-5 cups sifted powdered sugar

seeds of 1/2 vanilla bean

1 teaspoon vanilla extract

Bring cheese and butter to room temperature by letting it sit out for 1 or 2 hours.

Sift powdered sugar into a bowl or onto parchment

Beat butter and cheese at medium speed until creamy.

Add 4 cups of the sugar and beat until combined. Add vanillas and beat until combined. Add more sugar until you get to the consistency and sweetness you like

http://ww1.williams-sonoma.com/cat/pip.cfm?skus=6025522&pkey=xsrd0m1%7C15%7C0%7C%7C%7C%7C%7C%7Csweetheart&gids=sku6025522&cmsrc=sch

 
Strawberry Cake - Very popular in this neck of the woods (m)

Strawberry Cake
1 package (2-layer size) white cake mix
3 tablespoons all-purpose flour
4 eggs
1/2 cup vegetable oil
3/4 cup water
1 package (3 ounces) strawberry gelatin
1 package frozen strawberries, thawed, divided
1 pound confectioners' sugar, about 3 3/4 cup
1/2 cup softened butter



In a large mixing bowl, combine cake mix, flour, eggs, oil, water, gelatin, and about 3/4 of the thawed strawberries. Pour batter into two greased and floured 9-inch layer cake pans or 9x13x2-inch baking pan. Bake at 350° for 30 to 35 minutes. Cool in pans for 10 minutes; remove layers to rack to cool completely. 9x13x2-inch cake may be left in pan for frosting and serving.
In a medium bowl, mix confectioners' sugar, butter, and remaining strawberries until smooth and creamy (leave some of the excess strawberry juice out and add back a little at a time, so frosting isn't too thin). Frost cooled cake; store in refrigerator.

 
How about Blackberry Wine Cake?

It's wonderful!

(even if it starts with a cake mix) You can also do a from scratch recipe and add the wine. I have done both ways. Gorgeous cake and never any left!


Blackberry Wine Cake
Makes 12 servings


1 package (18.25 ounces) plain white cake mix
1 package (3.4 ounces) black raspberry, blackberry, or black cherry gelatin
1 cup blackberry wine
1/2 cup vegetable oil
4 large eggs


Glaze:
1 cup confectioners’ sugar, sifted
1/2 cup blackberry wine
8 tablespoons (1 stick) butter, melted


Place a rack in the center of the oven and preheat the oven to 325 degrees. Grease a 10-inch tube pan with vegetable shortening and dust with flour. Shake out the excess flour. Sprinkle the pecans evenly in the bottom of the pan. Set aside.


Place the cake mix, gelatin, wine, oil, and eggs in a large mixing bowl. Beat with an electric mixer on low speed for 30 seconds, then increase the mixer to medium and beat 2 more minutes. Scrape down the sides of the bowl and pour the batter into the prepared pan. Place the pan in the oven.


Meanwhile, place the glaze ingredients in a small bowl and whisk to combine.

Bake until the cake is firm to the touch when lightly pressed with your finger, 43 to 48 minutes. Remove the pan from the oven and immediately pour half of the glaze over the cake while it is still in the pan. The top of the cake will look quite wet. Let the cake rest 20 to 25 minutes so the glaze may settle into the cake. Invert the cake onto a rack, and then invert it again onto a serving platter so that the cake is right-side up. Pour the remaining glaze over the cake, then slice and serve.

 
What about a rose cake?

not a lot of people are fond of rose-flavoring in their food, but I am quite fond of it. I made rose flavored petit fours for a reception once and it was quite simple:

Make a white cake (scratch or mix, your choice). Add a tsp. of rose extract (available from cake supply stores) or rosewater (available at large supermarkets and Indian groceries). The flavor is much more intense from the extract of course so you'll have to adjust to taste depending on what you're using. If you're using a sheet cake, slice into smaller cakes, or use cutters to cut out shapes.

Optional: Split cakes and spread a thin layer of rose jelly or jam (available in Indian groceries) and sandwich back together.

After the cake(s) are baked, (cut), (filled), and cooled, set on a rack and glaze with quick pour fondant:

6 cups confectioners' sugar, sifted
1/2 cup water (if you're using rosewater, you can add more here) with 1 tbls. maraschino to color the glaze pink
2 tablespoons light corn syrup
1 teaspoon rose extract

In a saucepan, combine confectioners' sugar, water and corn syrup. Cook over low heat, stirring constantly, until it reaches a temperature of 92 degrees F (33 degrees C.) Mixture should be thin enough to pour, but thick enough to coat cake.

To cover cake: Optionally frost cakes smoothly with buttercream or pipe a rosette of buttercream on each cake and place on a cooling rack with a cookie sheet underneath. (Optional, to get rid of crumbs, I blow with a blowdryer on no heat setting, crumbs can really ruin the effect of the fondant.)

Pour fondant over cakes, flowing from center and moving out in a circular motion. Touch up sides with a spatula if necessary. Scoop up leftover fondant on cookie sheet (sieve and reheat if necessary) and reuse if needed.

 
The red jello works very well. Strawberry nectar for the liquid in any cake rec works well too.

 
what kind of pan is this? I thought at first you meant a heart-shaped pan..I make a Victoria Sponge>

in that...2 layers and sandwich them together with strawberry jam (preserve) and fresh whipped cream and sprinkle sifted icing sugar on top...THE most simple and delicious cake ever.

 
Thanks All! Will be trying a lot of these ideas - rose sounds really interesting...

And I even have a bottle of rose water extract thing in my pantry...

smileys/smile.gif

 
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