How To make Gold Cake (The Basic Crockpot Cake)
Ingredients
2
cup
flour
1/4
teaspoon
cream of tartar
1/4
teaspoon
salt
1
cup
butter
1
cup
sugar
1
teaspoon
nutmeg or mace
6
each
eggs
Directions:
Set crockpot at High 20 minutes before beginning. Fit in liner. butter and flour 8-cup-capacity baking tin. Mix flour, cream of tartar, and salt; set aside. Cream butter, then add sugar, vanilla, and mace. Beat until fluffy. Add eggs, one at a time, beating 1 minute after each. Blend in flour mixture; do not overmix. Spread in tin, and put on lid or lay terry towel over it. Put in crockpot, cover and bake 3 hours or until cake has begun to pull from sides. Uncover. Let stand in tin on cake rack about 10 minutes, then turn out to cool. Dust with confectioners sugar, slice and serve.
Note: Two secrets for cake-baking in crockpot: use less than 1 c sugar for every 2 c flour. And use a liner. (Kitchen parchment to be used as a liner is available in most department store housewares sections. It's reusable and keeps food from sticking. Substitute buttered or oiled brown shopping bag paper, if you want.)
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Cherry Dump Cake Recipe (Only 3 Ingredients!)
See the full recipe:
This 3-ingredient cherry dump cake is one of the easiest desserts, made with cherry pie filling, a box of yellow cake mix, and salted butter.
Cherry dump cake is more like a cherry cobbler than a cake. The butter melts into the cake mix as it bakes, making a sweet cookie-like crumble.
Make this recipe your own by choosing your favorite pie filling and cake mix flavors. This recipe is great with apple pie filling, strawberry pie filling, peach pie filling, and blueberry pie filling as well as white cake mix, chocolate cake mix, and more.
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Rainbow Cake Made in a Slow Cooker- with yoyomax12
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1 box white cake mix plus ingredients called for on the box
food colours
2 cups powdered sugar
4 tbsp milk
Make the cake mix according to package directions. Divide equally into 6 bowls (or however many colours you want to make). Colour each bowl with food colour.
Grease the inside of the crock pot very well.
Pour the first colour batter into a puddle in the middle of the slower cooker crock pot.
Pour the second colour on top of the first colour in the center of the puddle.
Continue in this fashion until all batter is added.
Turn slow cooker onto HIGH and cook with the lid on for 4 hours.
Mine seemed to be done after about two hours, so check after two hours. Check with a toothpick to see if it is done, if it isn't continue to cook and check again in a half hour or so until cake is done.
Allow cake to cool for ten minutes.
Mix the powdered sugar with the milk until smooth and pour over top the still warm cake.
Serve immediately by scooping it out with a large spoon.
My cake stuck like crazy to the crock pot. Don't know if this is because I didn't grease it enough or due to the fact that it was over cooked.
Idea found here:
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I never thought this strange CARROT CAKE ingredient would be the best thing ever
CARROT CAKE RECIPE:
SHOP:
If you’re looking for an incredibly moist carrot cake that is EXPLODING with flavour, then this recipe IS IT! Soft, spiced cake layers topped with a tart cream cheese frosting, you won’t be able to get enough of this cake!
CREAM CHEESE FROSTING:
HOMEMADE CAKE RELEASE:
INGREDIENTS (I recommend using gram measurements):
Carrot Cake
- 2 cups (225 g) finely grated carrots - about 3 medium sized carrots
- 1 cup (190 g) crushed canned pineapple - with the liquid removed
- 2¼ cups (290 g) flour - regular all purpose (see note 1 on blog if you want to use cake flour)
- ¼ cup (30 g) cornstarch - also known as cornflour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2½ tsp cinnamon - ground
- 1¾ tsp ginger - ground/powdered
- ¼ tsp cloves - ground
- ½ tsp nutmeg - ground
- 1½ cups (300 g) soft brown sugar - firmly packed (see note 2 on blog)
- 3 large eggs - room temperature
- 1 cup (200 g) unflavoured vegetable oil - I use canola
- 3 tsp vanilla essence/extract
- ½ cup (110 g) yoghurt - unsweetened, regular not Greek (low fat Greek yoghurt is okay). Room temperature.
- 1 cup (100 g) pecans or walnuts - coarsely chopped. I like to use both so I use 1/2 a cup of each.
Bake at 160 °C (320°F) with the fan on for 35 minutes. If your oven doesn't have a fan option, then you will need to increase the baking temperature to 175°C (347°F).
Cream Cheese Buttercream
- 1 cup (225 g) unsalted butter - room temp
- 4½ cups (570 g) icing/confectioners sugar - use more for a thicker frosting (see note 1 on blog)
- 1½ cups (335 g) cream cheese - cold, firm type (see note 2 on blog)
- 1½ tsp vanilla essence/extract
- 1½ tbsp lemon juice - must be fresh
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BAKING ESSENTIALS:
Cake Tins (8x3-inch) -
Hand Mixer -
Whisks -
Electronic Kitchen Scale -
Glass Mixing Bowls -
Spatulas -
Measuring Spoons & Cups -
Cake Release -
Pastry Brush -
NICE-TO-HAVE:
KitchenAid Stand Mixer -
Cake Stand -
Food Processer -
Immersion Blender -
CAKE DECORATING ESSENTIALS:
Offset Spatula -
Piping Bags -
Piping Tips -
Cake Scraper -
Steel Turntable -
Cake Boards -
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Slow Cooker Gingerbread Pudding Cake Recipe
RECIPE:
An easy make ahead dessert perfect for the holidays! This spiced Gingerbread Pudding Cake cooks in the slow cooker and keeps your oven free.