cake it easy: October 2010 cake it easy: October 2010

Saturday, October 30, 2010

Halloween Pumpkin cake and Black spiders cupcakes!!

 Nutella Chocolate Cake

I had so much fun making this cake...My dogs watching me and hoping for a little piece, the whole house was with chocolate smells. Trust me, this cake saved some drunk people at the party!! Do you want some sugar?

Spider Fondant
That spider's legs wasn't to easy to make. But I am glad all came out the way I expected!!! 

Wednesday, October 20, 2010

How to make an easy Halloween cake

You don't need to much, Just have a plan cake covered with fondant or frosting and start  your decoration. You can have your kids doing that, they will enjoy!!!
See below what you need and what to do.
Have a nice day!

 1- Material you will need: Piping gel, any type of ribbon ( I used a black one in this case ), a brush, Ghost candy ( you can find it at Michaels ).


2- Have a plan cake on the top to a nice cake stand, trust me, it make a huge difference for your presentation.

3- Now you just have to apply some piping gel around your cake to glue your ribbon and then stick the ghost candy in your cake ( I only used 1 to make it easier, but you can play with this and have many if you want. ) Just use your imagination and have fun!!!!

Tuesday, October 19, 2010

Pumpkin-Apple Spiced Bundt Cake

Amy of StreamingGourmet at the Foodbuzz Open House and BlogHer Food in San Francisco. She is posting 31 days of pumpkin recipes on her blog! You have to check it out and I'm sure you'll get lots of ideas.

I was crazy to the Bundt cake: Pumpkin-Apple Spiced Bundt Cake!

Pumpkin-Apple Spiced Bundt Cake

2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp freshly ground nutmeg
1/2 tsp ground cloves
1/4 tsp ground ginger
10 Tbsp butter, softened a bit
1 cup sugar
2 eggs
1 cup canned pumpkin purée
2 tsp vanilla extract
2 cups of diced Granny Smith apples
Powdered sugar to sift on top
1. Mix dry ingredients in medium bowl and set aside.
2. Preheat oven to 350˚F.
3. In a large bowl, cream the butter and sugar until well blended. Beat in the eggs, one at a time, incorporating each completely. Add the pumpkin and blend well. Add vanilla and blend well. Stir dry ingredients into wet, a third at a time, stirring as little as possible to blend completely. Fold in the apple chunks.
4. Spray Bundt pan generously with nonstick cooking spray. Spread batter evenly in pan. Bake for 45-50 minutes or until cake starts to turn golden brown and whole kitchen smells good. Removed from oven and let cool in the pan for five minutes. Check to see if you need to run a butter knife along to break the edge away from the pan, but be careful not to damage the sides of the cake. Invert onto a plate and allow to cool completely. Sift powdered sugar onto the cake and serve.
A moist, fluffy, spicy cake that melts in your mouth. 
One trick that she saids helps keep quickbreads light and fluffy is to stir the batter as little as possible once you’ve mixed in the dry ingredients. Since you’ve got baking soda and baking powder hitting the liquids, you want to activate them as little as possible so that they can do all of their rising during the baking process. Just mix until the dry ingredients disappear and then get out of there.

Gluten-Free Pumpkin Bundt Cake

This incredibly moist and cinnamon laced cake is not only gluten-free, it's vegan. I baked it without eggs, using Ener-G Egg Replacer. But if you prefer eggs in your baking, simply substitute two large organic happy eggs and cut back on the liquid by 2-3 tablespoons. (Also- real eggs vs egg replacer may affect baking time- so use your best judgment and experience.)

Preheat the oven to 350 degrees F. Lightly grease a medium Bundt® cake pan.
Mix together the dry ingredients:

2/3 cup organic buckwheat flour
2/3 cup millet or sorghum flour
1/3 cup quinoa flour
2 tablespoons tapioca or arrowroot starch
1 scant teaspoon xanthan gum
1/2 teaspoon sea salt
1 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon cinnamon
1 teaspoon McCormick Pumpkin Pie Spice (ginger, nutmeg and allspice)

Add in:

1/3 cup light olive oil
1/2 cup organic raw agave nectar or 1 cup organic brown sugar
2 tablespoons maple syrup
2 teaspoons bourbon vanilla extract
1 14-oz can cooked pumpkin
1/4 to 1/2 cup hemp milk- or non-dairy milk- as needed
Ener-G Egg Replacer for 2 eggs- or 2 large organic happy huevos

Beat until a smooth, fluffy batter forms. Note: As mentioned above, if you are using real eggs, you may need less liquid than I did- so start with 1/4 cup non-dairy milk and see how it goes. Add a tablespoon more at a time to achieve a smooth cake batter.

Add in:

2/3 cup raisins- or dried cranberries, if you prefer Stir to mix.
Scoop the batter into the Bundt® cake pan and spread evenly.

Bake in the center of a preheated oven for 45 to 50 minutes until the cake is firm when lightly touched. Double check with a cake tester, if you like. Note: Baking time may vary for you- I bake at over 7,000 feet.

Cool on a wire rack before inverting the cake onto a serving plate. Cool before slicing- this is a moist and tender cake.

Makes twelve slices.

Read more:

Pumpkin Bundt Cake

It’s a pumpkin lover’s cake, not a spice cake at all even though it does have some spices and raisins.
One thing I like about this type of cake —  is the speed and ease of preparation. No mixer needed, no fancy equipment, just a big bowl along with a whisk and a wooden spoon. It’s finished with a simple dusting of powdered sugar, not a cloying glaze that overpowers the marvelous flavor of pumpkin. It’s perfect with tea or coffee, even a glass of milk.

3 large eggs
1 15-oz can pumpkin puree *
3/4 cup vegetable oil
1/2 cup water
2 1/2 cups all-purpose flour (300g)
2 1/4 cups sugar (450g)
1 1/4 tsp. salt
1 1/2 tsp. baking soda
3/4 tsp. fresh grated nutmeg
1 tsp cinnamon
1/2 cup chopped nuts, very optional
powdered sugar, for dusting
* If using fresh pumpkin, use 2 1/4 cups and omit the water. Preheat oven to 350 degrees. Grease and flour or spray a Bundt pan.
In a large bowl, whisk the 3 eggs until blended. Add pumpkin, oil and water. Whisk until smooth.
Add flour, sugar, salt, baking soda and spices. Mix well. Stir in raisins (and nuts, if using).
Pour into pan, bake 65 – 75 minutes or until a toothpick inserted near the center comes out clean.
Let cool on a rack for 10 minutes. Remove from pan, let cool completely. Dust with powdered sugar before serving.
Serves 12