MINI FLOURLESS CHOCOLATE CAKES

MINI FLOURLESS CHOCOLATE CAKES

MINI FLOURLESS CHOCOLATE CAKES

INGREDIENTS:

4 large eggs, cold
8 oz. chocolate (semisweet or bittersweet), coarsely chopped
1/2 cup (1 stick) butter, cut into 16 pieces
3 cups whipped cream
sprinkles for topping (optional)

See full insturctions : www.gimmesomeoven.com

Carrot Cake Cookies with Cream Cheese Frosting

Carrot Cake Cookies with Cream Cheese Frosting

Carrot Cake Cookies with Cream Cheese Frosting

Ingredients

  • 1 1/2 cups (213g) all purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/8 tsp ground nutmeg
  • 1/2 cup (4 oz) unsalted butter, softened
  • 1/2 cup (106g) granulated sugar
  • 1/4 cup (55g) packed light-brown sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 cup (118g) finely grated carrots
  • Chopped pecans or cinnamon, for decoration (optional)
Frosting
  • 5 oz cream cheese, softened (don’t over-soften it)
  • 6 Tbsp (3 oz) butter, softened
  • 1/2 tsp vanilla extract
  • 2 cups (220g) powdered sugar

See full instructions : www.cookingclassy.com

Brownie Cupcakes with Marshmallow Frosting

Brownie Cupcakes with Marshmallow Frosting

Brownie Cupcakes with Marshmallow Frosting

Ingredients

  • 1 1/4 cups all-purpose flour
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1 cup granulated sugar
  • 1/2 cup packed light-brown sugar
  • 1/2 cup + 2 Tbsp cocoa powder
  • 3/4 cup butter, melted
  • 2 large eggs
  • 1 1/2 tsp vanilla extract
  • 2 Tbsp milk
Marshmallow Frosting
  • 4 large egg whites
  • 1 cup granulated sugar
  • 1/4 tsp cream of tartar
  • 1 tsp vanilla extract

See full instructions: www.cookingclassy.com

Cake Batter Pancakes

Cake Batter PancakesCake Batter Pancakes

Ingredients

  • 1 1/4 cups all purpose flour
  • 1 cup Betty Crocker Supermoist yellow cake mix
  • 1 Tablespoon sugar
  • 3/4 teaspoon baking powder
  • pinch of salt
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1-2 cups milk
  • assorted sprinkles
  • For the Glaze:
  • 1 cup powdered sugar
  • 1 Tablespoon milk
  • 1/2 teaspoon vanilla
  • assorted sprinkles
  • 2 Tablespoons butter, softened

Instructions
Read full details on: quick-dish.tablespoon.com

Chocolate Eclair Cake

Chocolate Eclair CakeChocolate Eclair Cake

Ingredients
Crust:
1 cup water
1/2 cup butter
1 cup all-purpose flour
4 large eggs
Filling:
1 (8 ounce) package cream cheese, softened
1 large box (5.1 ounces) vanilla instant pudding
3 cups milk
Topping:
1 8 oz. container cool whip (just enough for a thin layer. I don’t use the whole container) or one batch of homemade whipped cream
chocolate syrup or homemade chocolate sauce

Instructions
See full instructions on : the-girl-who-ate-everything.com

Skinny Mini Strawberry Cheesecakes

Skinny Mini Strawberry Cheesecakes

Skinny Mini Strawberry Cheesecakes

Ingredients

Crust 1 cup graham cracker crumbs ¼ cup unsalted butter, melted 1 tablespoon sugar Filling 2 (8-oz) packages 1/3 less-fat cream cheese ⅔ cup sugar 1 tablespoon cornstarch ½ cup seedless strawberry jam ¼ teaspoon salt 1 teaspoon vanilla 5 drops red food coloring 2 eggs 2 (5.3-oz) containers strawberry Greek yogurt Topping 1 cup fat-free whipped cream or whipped topping 15 strawberries Instruction

See full instructions on : frostingandasmile.com 

Easy Cake Pops

Easy Cake Pops

Easy Cake Pops

Ingredients:

  • 1 (14.25 oz) box cake mix, any flavor
  • 1 (16 oz) tub frosting, any flavor (you will not need all of it)
  • or 1/3-3/4 cup homemade frosting (I use my Cream Cheese Wedding Frosting)
  • 1 (24 oz) package of almond bark/candy coating (white or chocolate)
  • Sprinkles
  • Lollipop sticks
  • 3″x4″ cello bags
  • Curling ribbon

See full directions on : veronicascornucopia.com

How To Stack, Frost, and Cover Cakes

How To Stack, Frost, and Cover Cakes

How To Stack, Frost, and Cover Cakes

  1. Start with your cake layers, and one at a time lay one down and top with frosting. Cakes must be completely cooled otherwise the frosting will melt and your cake will slide. I like to work with frozen cakes if I make the cake a day or two before so it’s easier to work with.
  2. Top with additional layers and frosting on top of each one. When making a large cake, I stack 3 high with the curved tops cut off of each layer.
  3. Then frost the sides of the cake and smooth out as best as you can.
  4. This will the your frosted cake, before covering in fondant.
  5. Get the fondant ready that you want to use for covering the cake. Lay on counter dusted in powdered sugar.
  6. Use a rolling pin to roll out the fondant until it reaches a size large enough to fit the top and sides of the cake. Make sure after every few rolls with the rolling pin that you rotate the fondant in a clockwise motion to make sure it’s not sticking on the bottom and if necessary add more powdered sugar underneath the fondant. You don’t want the fondant to be thick, because then it’s hard to shape over the cake, but not too thin either, since it will tear easily. 1/4 inches is a good thickness to work with.
  7. Using the rolling pin, start at the edge and roll the fondant up onto the pin, making sure there is enough powdered sugar that the fondant won’t stick.
  8. Very carefully lift the roller and the fondant over the top of the cake, centering the fondant with equal amounts on sides.
  9. Using your hands, start at the top of the cake and smooth the fondant, slowly working your way down the sides, stretching fondant carefully if necessary to avoid creases.
  10. Cut the excess fondant from the bottom of the cake (a pizza cutter works great for this), and use a flattening tool like the one pictured to make the top and sides flat, smooth, and to work out any air bubbles.
  11. Now your cake is ready to decorate and/or add another tier!