Stuff by Tammy Making delicious foods and loving life!

Lemon Layer Cake

Posted in /Cooking/Desserts/Cake on Sunday, April 02, 2017


This is another recipe that my students make all the time. But I very often don't have a camera in the classroom.

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White Cake

Posted in /Cooking/Desserts/Cake on Sunday, April 02, 2017


Yield: Full Slab or three 9×13 pans or 6 dozen cupcakes

Ingredients

5 cups white sugar
2 cups shortening
3 cups sour milk
40 ml vanilla
8 eggs
1 1/3 cups milk
8 cups flour
4 Tbsp baking powder
3 tsp salt

Directions

  1. Cream together sugar and shortening
  2. Add sour milk and vanilla to sugar mixture
  3. Blend in eggs and milk, be sure to scrape the sides of the bowl and mix again.
  4. Combine flour, baking powder and salt in a separate bowl, then add a little at a time until its combined.
  5. Pour into prepared cake pans
  6. Bake at 325 for 40 minutes.
  7. Frost with Buttercream Frosting

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Cream Cheese Frosting

Posted in /Cooking/Desserts/Cake on Sunday, April 02, 2017


Ingredients

Two (8-ounce) packages cream cheese, softened
1 stick unsalted butter, room temperature
2 cups confectioners' sugar
1/4 cup pure maple syrup

Directions

  1. In a stand mixer beat all the ingredients on medium until fluffy. Chill the frosting for 10 to 20 minutes, until it has set up enough to spread smoothly.
  2. Put the cream cheese frosting into a piping bag fitted with a large star tip and dolloping away.
  3. Use to frost cakes and cupcakes like Red Velvet Cupcakes

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Red Velvet Cake

Posted in /Cooking/Desserts/Cake on Sunday, April 02, 2017


Ingredients

2 cups all-purpose flour
1 teaspoon of baking soda
1 teaspoon of baking powder
1 teaspoon of salt
2 Tablespoons unsweetened, cocoa powder
2 cups sugar
1 cup vegetable oil or canola
2 eggs
1 cup buttermilk
2 teaspoon of vanilla extract
1-2 oz. red food coloring, depends how deep you want the color
1 teaspoon of white distilled vinegar
1/2 cup of prepared plain hot coffee (don't skip this ingredient)

Directions

  1. Preheat oven to 325.
  2. In a medium bowl, whisk together flour, baking soda, baking powder, cocoa powder and salt. Set aside.
  3. In a large bowl, combine the sugar and vegetable oil.
  4. Mix in the eggs, buttermilk, vanilla and red food coloring until combined.
  5. Stir in the coffee and white vinegar.
  6. Combine the wet ingredients with the dry ingredients a little at time, mixing after each addition, just until combined.
  7. Generously grease and flour two round, 9 inch cake pans with shortening and flour.
  8. Pour the batter evenly into each pan.
  9. Bake in the middle rack for 30-40 minutes, or until a toothpick inserted in center comes out clean. Do not over bake as cake will continue to cook as it cools.
  10. Let pans cool on a cooling rack until the pans are warm to the touch.
  11. Slide a knife or offset spatula around the inside of the pans to loosen the cake from the pan.
  12. Remove the cakes from the pan and let them cool.
  13. Frost the cake with Cream Cheese Frosting when the cakes have cooled completely.
  14. You can also use the batter from this recipe for Red Velvet Cheesecake Squares

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Gingerbread Cake

Posted in /Cooking/Desserts/Cake on Sunday, April 02, 2017


Yield: three 8 inch square pans of 16 pieces.

Ingredients

3 cups water
450 ml Molasses
2 tsp baking soda
1 cup room temperature unsalted butter
2 cups brown sugar
2 eggs
4 1/2 cups flour
1 tsp salt
2 tsp ginger
1 Tbsp cinnamon
2 pinches ground cloves
2 Tbsp baking powder

Directions

  1. Bring water to a boil, remove from the heat and stir in the molasses and baking soda. Let cool until lukewarm
  2. Cream together brown sugar and butter. Then add eggs one at a time
  3. In a separate bowl mix together flour, salt, ginger, cinnamon, cloves and baking powder
  4. Mix in alternately the flour mixture and water mixture into the butter mixture
  5. Be sure to scrape the sides of the bowl and mix again to remove any lumps
  6. Pour your cake batter into prepared cake pans (greased and floured sides with parchment paper on the bottom)
  7. Bake for 30-35 minutes at 350
  8. Serve with peach wedge and vanilla ice cream or whipped cream

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Welcome to my website!

Welcome to my blog about great foods and fun fabric projects! There's lots to see here and I am always adding new recipes.

~ Tammy

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