The Best Cake Designs and Recipes
Everyone loves cake. Impress your family and friends with delightfully decorated cakes. The use of an icing or some sort of garnish will add an air of elegance to your cake designs.
Creating beautiful and delicious cakes is not as frightening as it might seem. Whether you prefer rich chocolate cake or creamy cheesecake, choose one of The Cake recipes below and enjoy step-by-step guidance for the preparation process.
Your loved ones will appreciate these divine, dazzling and elegant cakes.
DEVIL’S FOOD CAKE – COUNTRY LIVING HOLIDAYS
Ingredients
1/4 c. Butter or margarine, softened
1 1/2 c. Sugar
1/4 Tsp. Salt
1 Tbs. Vanilla
3/4 c. Unsweetened cocoa
3 1/2 c. Unsifted cake flour
2 Tsp. Baking soda
2 1/2 c. Water
4 Egg whites, at room temp.
Cocoa frosting
Chocolate glaze
Confectioners’ sugar and -unsweetened cocoa (opt. for checkerboard decoration)
Directions
1. Heat oven to 350′F. Generously grease and flour three 9-inch round
2. In a large bowl with electric beater or mixer, beat butter, 3/4 C
sugar, salt, and vanilla together until fluffy.
3. Combine cocoa, flour, and soda in a sifter. Sift into bowl on top
of butter mixture. Add water and beat at low speed just until smooth.
4. With clean beaters in a medium bowl, beat egg whites until fluffy.
Gradually add remaining 3/4 C sugar. Continue beating until stiff peaks form. Fold, one-third at a time, into chocolate batter.
5. Divide batter evenly into prepared pans. Bake until centers spring
back when touched-20 to 25 minutes.
6. Cool 5 minutes in pans. Turn out on cooling rack and cool
completely.
7. Prepare cocoa frosting. Fill and assemble cake. Spread a thin
smooth layer of frosting over cake. Refrigerate 1 hour.
8. Prepare chocolate glaze. Place chilled cake on a cooling rack with
a tray underneath it. Spoon glaze onto top of cake. Spread evenly allowing glaze to flow down sides. Smooth sides.
9. Place cake, still on cooling rack with tray, in refrigerator until
glaze is firm.
10. Decorate top with cocoa and confectioners’ sugar checkerboard just
before serving, if desired. Place 1-inch strips of thin cardboard gently onto frosting 1-inch apart. Sift unsweetened cocoa over top of cake to solidly fill spaces. Carefully remove and clean strips. Place gently in opposite direction. Sift confectioners’ sugar over cake. Remove strips.
Cocoa Frosting: In a medium bowl, beat together 1/3 C softened butter or margarine, 1 1/2 lb. confectioners’ sugar, 1/3 C unsweetened cocoa, 1 Tsp. ground cinnamon, 3/4 Tsp. vanilla and 1/3 to 1/2 C milk. Use to fill and frost cake.
Chocolate Glaze: In the top of a double boiler, over hot (not boiling) water, melt 6 1-oz squares semisweet chocolate and 4 Tbs. butter. Stir in 3 Tbs. cold water and 1/4 C confectioners’ sugar until smooth. Use to glaze a 9-inch cake. Country Living Holidays, a source for cooking and recipes. Scanned and fixed by Di Pahl.
CRANBERRY AND WHITE CHOCOLATE CHEESECAKE
Ingredients
CAKE 4 oz. White chocolate, chopped
2 pkg. 8-oz cream cheese
3/4 c. Sugar
3 Eggs
2 Tsp. Vanilla
pinch Salt
3 c. Sour cream
CRUST: 1 c. Graham cracker crumbs
2 Tbs. Butter, melted
2 oz. White chocolate, chopped
GLAZE: 2 c. Cranberries
1/3 c. Sugar
1 Tsp. Cornstarch
Grated white chocolate for Garnish if desired
Directions
Recipe for Crust: Stir crumbs with butter until well moistened; stir in chocolate. Press into the bottom of a greased 9-inch spring form pan. Centre pan on a 20 X 14 inch piece of foil; press up tightly around side of pan. Bake in 325F oven for 8 minutes. Let cool on a rack.
Recipe for Cake: In a double boiler melt chocolate. Let cool. In a large bowl, beat cream cheese until softened. Gradually beat in sugar; beat for 3 minutes or until fluffy. On low speed, beat in eggs, one at a time, beating well after each addition. Stir in vanilla, chocolate and salt; stir in sour cream. Pour onto crust. Set Cake Pan onto a larger shallow pan; pour in enough hot water to come 1, inch up the side. Bake at 325F for 1 1/4 hours or until the edge is set but centre still jiggles slightly. Turn oven off; let cool in oven for 1 hour. Remove from larger pan and remove foil; let cool on a rack. Cover and refrigerate over night.
Recipe for Glaze: In saucepan cook cranberries and 1/4 cup water, partially covered, just until boiling. Stir in sugar and return to a boil; cook for 2 minutes or until sugar is dissolved but berries have not popped. Drain, reserving juice and berries separately. Remove cake from pan; place on Cake Plate. Return juice to saucepan; blend in cornstarch. Cook, whisking, until boiling and thickened; let cool slightly. Spoon berries around edge of the cake. Spoon glaze over top. Refrigerate for 1 hour or until set. Garnish with chocolate gratings. Canadian Living, December 1993.
About the Author
Articles courtesy of the cooking site Cake Recipes
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