“eating vegan”

I also tried the second time using vanilla instead of almond (because the event I was taking it to had people attending who had nut allergies) and it was still beautifully white and tasty! I think next time I’ll try mixing a little vanilla and almond extract to see what kind of flavor I end up with. Thank you for sharing this terrific cake with us!
Take a look at this great basic sponge recipe (https://www.biggerbolderbaking.com/crazy-cupcakes/). This recipe can be made as a cake too, and it is really easy to remember. For a 3 layer cake it will be 8 ozs butter, 8 ozs sugar, 8ozs flour, and four whole eggs. You can substitute the eggs with applesauce/curd/Greek yogurt.
If all the measuring, sifting, and mixing involved in cake-baking seems more like science class than fun, then keep clicking. With our ten secrets to cake baking, you WILL conquer the cake, and have fun doing it.
For a satisfying dinner or a crowd-pleasing dish for your next potluck, lasagna has many possibilities. Whether it’s meatball, meatless, vegetable or make-ahead, look no further than Taste of Home for family favorite lasagna recipes.
Did you ever consider how packaged cakes have some varieties that are COLORS, rather than FLAVORS? What IS yellow or white cake, anyway?? No questions here – this is VANILLA! And it is amazing! I paired it with the chocolate frosting, which is so silky and not overly sweet…YUM! I actually prefer vanilla over chocolate, and this combination is delicious! I made half the recipe in one 9″ cake pan, then cut it in half and stacked it, so it’s half of a layer cake. 🙂 Perfect amount of frosting, too! Thanks for another great recipe!
My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative – from recipes to home decor to gifts and home decor ideas. Welcome!
Bring a large pot of well-salted water to a boil. Working batches, cook the lasagna noodles until they are soft and pliable but not limp, 6 to 7 minutes. Remove the pasta from the boiling water and lay flat on a sheet tray to cool. Reserve.
Rolled fondant—the smooth coating seen on elaborate wedding and reality-show competition cakes—is a combination of gelatin, glycerin, and sugar that forms into an easily molded dough. It doesn’t taste very good, though. Poured fondant is a cooked-sugar syrup that’s used as a cake filling, in candies, or to top petit fours—you might know it better as the center of a Cadbury Crème Egg.
Want to know how to make lasagna for a casual holiday meal? You can’t go wrong with this deliciously rich and meaty lasagna. My grown sons and daughter-in-law request it for their birthdays, too. —Pam Thompson, Girard, Illinois
Great things often come in small packages and that’s the case with these mini cakes and cupcakes. Cute as can be and just as flavorful as full-sized cakes, these little treats are perfect for holiday gifts and dessert buffets.
Hi Erin! I use a spoon to scoop the flour into the measuring cup and then I use a knife (straight-edged) to level the flour across the measuring cup. Thanks for your interest in my recipe. Happy Holidays!
White cakes are ideal for experimenting with different fillings and frosting. In the photos a traditional white buttercream was used which consists of simply butter, powdered sugar, and almond extract. Lemon curd and raspberry jam make excellent fillings, but feel free to experiment with your own ideas and personal taste preferences.
The intimate chemistry among key ingredients delivers the foundation for good cake. Flour thickens the batter and provides gluten, a protein that gives the cake structure. It forms when flour is combined with a liquid and agitated. Don’t overmix, which can cause your cake to turn tough. Leaveners, like baking soda or powder, produce carbon dioxide bubbles, which are trapped by the starch in the batter and expand during baking, causing the cake to rise. Fats, like butter, shortening, or oil, help retard gluten formation while providing moisture for the cake. This ensures a tender texture. Sugar breaks up gluten, keeping the texture tender; it absorbs liquid, keeping the cake moist; and it caramelizes in baking, enriching flavors and helping the cake brown. Eggs firm up when cooked, helping cake batters set in the oven. Egg yolks contain fat, as well as lecithin, an emulsifier that allows fats and water to mix smoothly and ensures even texture.
C hocolate-glazed hazelnut mousse cake, frozen passion fruit meringue cake, spiced pumpkin cheesecake with caramel-bourbon sauce. We can think of few words in the English language more enticing than these? From summery layer cakes filled with berries and Mascarpone to rich, decadent confections for the holiday table, cakes commemorate nearly all of life’s special occasions and holidays; birthdays, christenings, showers, Mother’s Day, Valentine’s Day. But they’re just as welcome any day of the calendar; a quick Bundt or sheet cake is guaranteed to get your family excited for dessert.
Thank you so much for your comment Edmund! I am in culinary school now but I haven’t taken Principles of Baking yet. Once I do, all my recipes will need to be rewritten to reflect information such as what you have just provided. One thing I really believe is that fat doesn’t make you fat anyway, sugar more likely does. But anyway, I’m all about real butter and whole milk and I always have heavy cream on hand. In my cooking classes the instructors stress that restaurant food is good because they always use so much butter. And like you said, if you’re going to make a cake, make a cake! Thanks again for your comment and I will definitely put in the recipe that lean and fat-free dairy should not be used. Take care and I hope you have a lovely weekend. PS Glad you liked the cake! 🙂
Agreed. I don’t use sugar if using pork sausage because that sweetens. My grandparents from Italy would never ever put in oregano or fennel. Ya leaf and parsley, and a touch of basil. Save oregano and fennel for red pizza sauce!
Although you may not expect apples and brussels sprouts to taste so good, trust us – these pork chops are sure to please. Combining smoky flavors paprika, chili powder, and red pepper with sweet brown sugar and subtle rosemary makes a complex and special weeknight dinner. For the zestiest flavor, rub the chops with the brown sugar mixture the night before, and let them chill overnight. When its time to cook, pull out one pan and you’ll be set. After baking the chops for about 25 minutes, you’ll broil the apples and brussels sprouts on high for a crispy, glazed finish.
Yes, you can. I’m going to give you some information I found in the Milwaukee Journal Sentinel (the newspaper from the area I grew up). It’s fine to substitute buttermilk as long as there is 1/2 teaspoon of baking soda for every cup of buttermilk in the recipe. Since my recipe has ONLY baking powder (2 teaspoons), you should change that to 1 1/2 teaspoons of baking powder, 1/2 teaspoon of baking soda, and then 1 cup of buttermilk. And you should be good to go. Thank you so much for your question!