How To Make A FALL HARVEST CAKE! Carrot cake, caramel, cinnamon buttercream and sautÈed fruit!
I'm Yolanda and this is HOW TO CAKE IT! CLICK BELOW FOR ALL INGREDIENTS AND RECIPES!
Welcome to How To Cake It with Yolanda Gampp. If you love baking and want to learn how to turn eggs, sugar and butter into CRAZY novelty cakes like Yo's famous Watermelon Cake then join us. Each episode includes the A-Z process and recipe of making one of a kind edible creations, gorgeous buttercream cakes, and more! You learn how to make recipes like Italian meringue buttercream, the perfect chocolate cake and vanilla frosting - PLUS tips and tricks on using Simple Syrup, carving, icing, applying and painting fondant, and simple ways to make any cake look amazing. Leave a comment with your cake idea and you may just see it on the channel! New Video Every Tuesday at 8am EST.
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Cinematographer: Cody Clay
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Fall Harvest Pumpkin Pound Cake...year round desserts~https://youtu.be/juH0UVnjAaM
Happy Fall it is! This luscious decadent spice cake is the go to for this month of October. If you can't seem to think of a moist and delicious cake with the essence of Fall, this is the one. I guarantee you'll like it. Harvest is a time of reaping what we have sown through out the year, hopefully you've planted good seed! Here are the ingredients: 3c-flour;1/2t.-BP;1/2t.-salt; 1/1/2t. ea. of cinnamon, nutmeg, & ginger.; 5-lg.-eggs; 2 1/2c.sugar; 3-stk.unsalted butter; 1c.-Speculoos Cookie coffee creamer; cream cheese -4oz. Extracts-vanilla, butter-2t.ea. Colors- red & yellow-3 drops ea. or orange coloring. Icing-1 1/2c Powder sugar; 1/8t.ea. nutmeg, ginger,& cinnamon; 1/4c. sour cream; 2T. butter, & 2T. of creamer. Bake in greased/floured pan, at 325 for 1hr. & 20min. Blessings! Do like, share, & subscribe.
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Pumpkin Muffins
These soft and tender pumpkin muffins come together in just a few minutes and will stay soft for days! They're perfectly sweet, loaded with all your favorite fall spices, and of course lots of pumpkin flavor.
RECIPE:
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Pumpkin Spice Cake Recipe
Learn how to make a quick Pumpkin Spice Cake by following this recipe. This simple dessert is ideal for the chilly autumn weather this fall season. This recipe would be a great addition to add to your seasonal pumpkin desserts.
Enjoy!
Servings - 6
Dry ingredients:
• Flour - 1 cup
• Granulated sugar – 1 cup
• Ground cinnamon – 1 tsp
• Ground nutmeg – ½ tsp
• Baking Soda – 1 tsp
• Baking Powder – 1½ tsp
• Salt - ¼ tsp
Wet ingredients:
• Pumpkin puree – 1 cup
• Vegetable oil – 1 cup
• Eggs – 2 (at room temperature)
• Vanilla extract – 1 tbsp
Recipe:
1. Preheat oven to 350 degrees F. Grease pan or ramekins that you will be using for the cake. We used 3 x 350ml (3 x 1 ½ cup) ramekins for this recipe.
2. Sift together flour, baking powder, and baking soda, ground cinnamon, ground nutmeg and salt and set aside.
3. In a large bowl, combine the pumpkin puree, granulated sugar, oil and vanilla extract with a hand blender. Beat in eggs, one at a time.
4. Add in the sifted dry ingredients gradually, until well combined.
5. Pour the mixture into the greased pan or ramekins filling it up to about 2/3rd (this allows enough room for the cake to rise while baking) and bake for 30 minutes.
6. Take a toothpick and insert into the center of the cake, making sure it comes out clean. This ensures that the cake is fully done.
7. Leave the cake to cool and top with your favourite frosting.
Looking for a topping for your favourite cake or cupcake? Learn how to make this cream cheese frosting in just a few steps.
Cream Cheese Frosting Recipe:
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Betty's Harvest Time Applesauce Spice Cake
Betty demonstrates how to make her Moist and Flavorful Harvest Time Applesauce Spice Cake. It is baked in a 9-inch square pan, and can be cut into squares with no icing, or it can be frosted with your favorite frosting. I will be uploading a fabulous penuche icing for this cake tomorrow--stay tuned!
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Harvest Time Applesauce Spice Cake
1 stick butter or margarine
1 1/4 cup sugar
1 egg
1 1/2 cup self-rising flour (more flour later)
2/3 cup raisins
1/2 cup chopped pecans
1/4 cup flour (for dredging raisins and pecans)
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 cup water
1 cup applesauce
In a large bowl, cream 1 stick butter or margarine and 1 1/4 cups sugar together. Add 1 egg, and beat well. Add 1/2 teaspoon each of cinnamon, allspice, ginger, and cloves to 1 1/2 cups self-rising flour. Mix well. Add to the beaten mixture, a little at a time, alternating with the water, until well blended. The mixture will be doughy at this point. Stir in 1 cup applesauce. Place 1/2 cup pecans, 2/3 cup raisins, and 1/4 cup flour to a medium-sized zip-lock plastic bag. Shake to coat the raisins and pecans with flour. Fold this mixture into your batter. Pour batter into a greased and floured 9-inch square baking pan. Bake at 350 degrees for 50 to 60 minutes, or until a toothpick inserted into the middle comes out clean. (Note: I placed a sheet of aluminum foil over the top of the pan when I placed it in the oven to keep it from over-browning. I removed it after 20 minutes; if you wait longer, the cake may rise and stick to the foil.) Cool the cake in the pan, and then remove to a serving plate. Cut into squares and serve on a nice serving dish. If you like this cake warm, stick a serving in the microwave for 10 to 15 seconds! Scrumptious!!!
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How cute are these mini Harvest Spice Cakes? ????