Cake Tips

     I've got some cake tips for you, just some things I've picked up.

• When making a cake from a box mix use the mix itself instead of flour to prepare the baking dish or pan.
• Test your old baking powder by putting a little in a bowl and adding a little boiling water. If it fizzes it's still good, if it has no reaction throw it out and buy a new container of it.
• When you make a scratch cake add the flour alone and slowly as the first dry ingredient you add to the rest, it's supposed to make the cake fluffier for some reason.
• Whet her adding wet to dry or dry to wet add a little at a time in between mixing or you might form air pockets in the batter.
• If you're making a chocolate cake add about a half cup of coffee to batter this is supposed to bring out more of the chocolate flavor.
• If you want to decorate the cake but aren't sure of yourself, place some plastic wrap on the side of the cake and then put your pattern on it. That way you can tell how it will look on the cake itself. Then you can just remove the piece of plastic without too much damage to the frosting.
• Make sure the cake is cooled before you frost it or the frosting will melt when you put it on.
• Pile frosting on top of the cake first and then spread it outwards and down the sides. Never let your knife touch the cake without frosting , it could cause cake to be scrapped off.
• If your goal is to have a decorative cake first and taste second then use a fondant frosting. It's a solid piece of icing that is smooth without ripples from a knife but it doesn't taste as good as real frosting.
• If canned frosting is too sweet for you use half and mix that with an equal half of cool whip.
• If you don't like butter cream frosting at all, try just adding cool whip, powdered sugar, or a homemade frosting with cream cheese and/or other favorite ingredients.
• Instead of icing you can use whole, or pureed fruit, fresh or frozen.

photo credit: djwtwo via photopin cc

Photos

Rice Custard

     This dessert will just melt in your mouth.

• 1/2 long grain rice uncooked
• 4 cups milk, divided
• 1/4 cup butter
• 3 eggs
•  3/4 cups sugar
• 1 tsp. vanilla extract
• 1/4 tsp. salt
• 1/2 tsp. nutmeg, ground 

     Combine rice and 2 cups milk in top of a double broiler. Cook over boiling water till rice is tender about 45 minutes. Stir in butter.
     In bowl beat the eggs, then blend in the vanilla, sugar, salt and 2 cups milk. Stir into the rice mixture and pour into a 2 quart casserole dish and sprinkle nutmeg on top. Bake at 350F for about 50 minutes or till firm. Serves 6 to 8.

Desserts Only

     I have found so many wonderful pie, cake, and cookie recipes, that I am going to devote this blog to only desserts which are not under those three categories and give those blogs of their own. So look forward to more mouth watering desserts here and soon upcoming links to the most delicious pies, cakes, and cookies.

Photo by Ajagendorf 25

Make Hollywood Two Tone Cheesecake

The Hollywood Two Tone Cheesecake recipe was found in a 50-year old cookbook. Much to our surprise, it is one of the easiest to make, and certainly delicious! Be sure to make at least one day ahead of time.

• 1 1/4 cups graham cracker crumbs
  
• 1/4 cup granulated sugar
  
• 1/4 cup butter, melted
  
• 1 pound cream cheese
  
• 1/2 cup granulated sugar
  
• 2 large eggs (1/2 cup)
  
• 3/4 teaspoon pure vanilla extract
  
• OPTIONAL- 1/4 teaspoon Lemon Zest &
  
• 2 tablespoons lemon juice
  
• 1 pint commercial sour cream
  
• 1/4 cup granulated sugar
  
• 1 teaspoon pure vanilla extract
  
• ground cinnamon, to taste
  

1. For the crust, combine the first three ingredients and mix well. Press into a greased 9-10 inch springform pan, bringing it up along the sides to about 1 inch from top of pan. Keep the crust in the refrigerator, or cool place, while preparing filling.
   
2. For the filling, combine the next four ingredients and beat until smooth with an electric mixer or heavy wooden spoon. Pour into pan, spread until smooth and uniform over the crust.
   
3. Bake in preheated oven at 375F degrees for 20 minutes. Remove from oven, place on cake rack, and let stand in room temperature for about 15 minutes. Raise oven temperature to 475F degrees.
   
4. About a minute or two before time is up, prepare the second part of the filling, using the final three ingredients (sour cream, sugar, vanilla). Generously sprinkle cinnamon on top before the second filling is applied.
   
5. To pepare the second part of the filling, with a spoon, mix the ingredients only until well blended. Pour over the cool baked first part of filling, starting from the side to center by tablespoonfuls. Spread evenly, as gently as possible. The whole top should be covered.
   
6. Bake in 475F degree oven for 10 minutes. Remove from oven and let sit at room temperature for 5 to 6 hours.
   
7. Store in refrigerator and serve the next day.
   
8. Cover with waxed paper before putting into the refrigerator, being careful not to let the waxed paper touch the topping.
   

Tips

• To keep the waxed paper from touching the filling, place toothpicks around the edge of the crust.
  
• The new press and seal wrap is great for covering the cheesecakes, it sticks to the pan and not the cake.
  
• It's a good idea to set out all the ingredients 30 minutes before preparing the cheesecake.
  
• Using organic ingredients is a great option, but do NOT use organic sour cream; something they do to commercial sour cream makes the top layer turn out correctly.
  
• Putting the cinnamon directly into the top layer batter is also a good option.
  
• This cheesecake can be made in a ceramic dish instead of a springform pan. This eliminates the need to remove the pan before serving.
  
• The top layer should be applied VERY GENTLY. The bottom layer is still a bit soft, and the top layer runs the risk of mixing into the bottom layer.
  
• This recipe is easily doubled or tripled.
  

• Recipe by Ruth Reace (adapted from the 1958 Pope Cookbook) - Shared with permission