Cake Archives - Page 17 of 33 - Garden Seeds and Honey Bees

Ganache Chocolate Bark Shards Cupcakes

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This recipe is more of a brownie cake or cupcake.

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Makes 12-18 cupcakes or 1 (8 or 9 inch round cake) you may have extra batter, make the extra batter into cupcakes.

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You will need: Cupcake Liners and parchment paper. This recipe is sticky and gooey. Yum!

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*1/2 cup Butter, room temperature

*3/4 cup sugar

*1/8 teaspoon Sea Salt

*4 large Eggs, room temperature

*2 cups Hershey’s Simply 5 Chocolate Syrup, use wet measure

*1 tablespoon Vanilla Extract

*2 teaspoons Pero

*1 cup plus 1 tablespoon All-purpose Flour, sifted

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In a stand mixer, with paddle attachment, on medium speed, cream together butter, sugar and sea salt. Then mix in one egg at a time just until combined.

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With the mixer on low, pour in the chocolate syrup and vanilla, again just until combined. Slowly add the Pero and flour just until mixed.

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Use Pam sprayed cake pan, lined with parchment paper and the edges of the pan sprinkled with cocoa powder. Then add all of the cake batter to the pan and bake in a preheated oven (High altitude) 350*F. for 40-50 minutes or until the center is no longer gooey. For cupcakes, using cupcake liners in muffin/cupcake pans, fill evenly each cupcake cup about 3/4 full and bake for 30-40 minutes. Careful not to over bake cake or cupcakes.

Ganache

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*1/2 cup Heavy Cream

*1 cup Semi-Sweet Chocolate Chips

*1 teaspoon Pero, optional

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In a double boiler, on medium-low heat, melt the cream, chocolate chips and Pero, stir every minute or so until melted and a shiny appearance. Remove from heat and pour over cold cake, flat side up, on a cooling rack with baking sheet underneath to catch drips. Then add chevron pattern if desired.

Chevron Pattern

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*1/4 cup White Melting Wafers, melted

*Note: Pipe two to three cupcakes and then make chevron pattern, because the melted piped lines set quickly.

Using a piping bag with small tip with melted wafers. Pipe lines 2/3 inches apart across cupcakes (for a cake,about 2 and 1/2 inches apart.)

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Then with the back of a knife, drag the knife down through the lines, starting 2 inches from the edge of the cake (1/2 inch for cupcakes) and then for the next knife drag, drag the knife up this time going the opposite direction, making the line drags about 2 inches apart for cake and 1/2 inch for cupcakes. Continue across the top of the cake or cupcakes. Enjoy!

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Note: After cake or cupcakes have been dipped with ganache, Do not Refrigerate.

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***Baked and cooled, wrapped cakes will last a few days in the fridge. Great make ahead recipe. Add ganache just before serving.

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Recipe adapted from food network

Also see Pioneer Honey Bee Party Food

See For Chocolate Shards See Pioneer Chocolate Candy Bark

Enjoy!

Lindy

Vanilla Bean Cake

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Preheat oven 325*F.

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*1 cup Cake Flour, sift and then measure

*1\2 cup White Wheat Pastry Flour, sift and then measure

*2 and 1/2 teaspoons Baking Powder

*1/4 teaspoon Sea Salt

*1 cup Butter, room temperature

*1 and 3/4 cup Sugar

*4 Eggs, room temperature

*1 cup canned Evaporated Milk

*1 tablespoon Vanilla Bean Paste or 1 Vanilla Bean Seeds, seeds removed from bean (add vanilla bean paste/seeds to the milk)

*Cooking Spray

*Parchment Paper, cupcake liner if using that option

*(3) 6 inch Aluminum round cake pans

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In a stand mixer with paddle attachment, cream together on medium speed the butter, sugar and salt until light and fluffy. Then add one egg at a time beating between each egg until incorporated.

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In a mixing bowl sift together the cake flour, wheat pastry flour and baking powder. Then gradually add dry ingredients to the creamed mixture, on medium low-speed and alternating with the milk and vanilla mixture in thirds just until combined.

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Use 3 round 6 inch cake pans, sprayed with cooking spray and lined with parchment. Then sprinkle a small amount of flour in each pan to coat cooking spray. This helps cakes to release from the pan after baking, tap out any unused flour.

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Pour cake batter evenly between baking pans.

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Bake in a 325*F. oven for 30-40 minutes or using a toothpick inserted to the middle of the cake comes out clean, also depending on your pan size. (About 30 minutes for 6 inch round pans)

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Remove cakes from the oven and allow cakes to cool slightly, about 10 minutes and run a plastic knife around the edge of the cake, if needed. Allow cakes to cool on cooling racks until completely cool, frost as desired.

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Recipe adapted from Rock Recipes

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White Chocolate Butter Cream Frosting

*1 cup Butter, room temperature

*3 cups Powder Sugar, more if needed for desired consistency for spreading and piping

*1/4 cup Heavy Whipping Cream

*2 teaspoons Vanilla Extract

*6 ounces White chocolate Melting Wafers, like Ghirardelli or good quality White Chocolate Chips, Melted

Pinch of Sea Salt

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In a stand mixture with paddle attachment on medium speed, cream together the butter and powdered sugar, gradually adding the powdered sugar alternating with the heavy whipping cream. Then add the vanilla, salt and the melted white chocolate/vanilla wafers/chips (Cooled slightly) . Add more powdered sugar, only if needed.

See Studio 5 or Cake Happens on Youtube frosting tips.