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How To make New Year's Ever Cake
3 c Sifted Swan's Down Cake
-Flour 3 ts Calumet Baking Powder
1/2 ts Salt
2/3 c Butter or other shortening
2 c Sugar
1 c Milk
1 1/2 ts Vanilla
6 Egg whites, stiffly beaten
Chocolate Cream Filling Hungarian Chocolate Frosting
CHOCOLATE CREAM FILLING:
3 Squares Baker's Unsweetened
-Chocolate 2 c Milk
3/4 c Sugar
4 tb Swans Down Cake Flour
1/2 ts Salt
2 Egg yolks, slightly beaten
1 tb Butter
1 ts Vanilla
HUNGARIAN CHOCOLATE FROSTING:
3 Squares Baker's Unsweetened
-Chocolate 1 1/2 c Sifted confectioners' sugar
2 1/2 tb Hot water
3 Egg yolks
4 tb Butter
Not being quite as temporarily enhanced as some of the other members of the echo, I remember Kate Smith as an older buxom gal who could really belt out a tune and was fond of wearing her trademark low-hemmed, dark, long-sleeved, V-necked dresses. I was unaware that in her younger days she had another persona. She was a radio personality with a cooking show. I know 'cause last weekend I picked up a copy of her 1940 cookbook, "Kate Smith's Favorite Recipes, Anniversary Edition". The cover is worth framing. It shows a very young Kate Smith in her signature dress wearing a French maid type apron, bent forward a bit at the waist and holding a wooden spoon up in her right hand. She looks mostly like a clean shaven Dom Deluise in drag getting ready to whack some unruly kid's knuckles. The sponsors of her show were Calumet Baking Powder and Swan's Down Cake Flour, both of which I believe are still going concerns. I think we should adopt Kate as the patron saint of the echo and distribute a .gif of the cover of this book with the "Cast" .gifs. Here's a number from the book that utilizes both of her sponsor's products. Sift flour once, measure, add baking powder and salt and sift together three times. Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy. Add flour, alternately with milk, a small amount at a time, beating after each addition until smooth. Add flavoring. Fold in egg whites quickly and thoroughly. Bake in three greased 9-inch layer pans in moderate oven (375F) for 20 to 25 minutes. Spread Chocolate Cream Filling between layers and Hungarian Chocolate Frosting on top and sides of cake. When frosting is set, write the numbers from one to twelve around top of cake with white frosting to represent the face of a clock. Place hands of clock at twelve o'clock. CHOCOLATE CREAM FILLING: Add chocolate to milk and heat in double boiler. When chocolate is melted, beat with rotary egg beater until blended. Combine sugar, flour, and salt; add gradually to chocolate mixture and cook until thickened, stirring occasionally. Pour small amount of mixture over egg yolks, stirring vigorously; return to double boiler and cook for 2 minutes longer, stirring constantly. Add butter and vanilla, and
cool. Makes 2 1/2 cups filling, or enough filling to spread between three 9- inch layers. Use this filling in small cup cakes. Use 1/2 recipe
for filling 2 1/2 to 3 dozen small cup cakes. HUNGARIAN CHOCOLATE FROSTING: Melt chocolate in double boiler. Remove from boiling water, add sugar and water, and blend. Add egg yolks, one at a time, beating will after each. Add butter, a tablespoon at a time, beating thoroughly after each amount. Makes enough frosting to cover the top of one 9-inch layer and sides of three 9-inch layers, or to cover the tops and sides of two 9-inch layers. Eat lots of this and you too can look like Kate Smith! Probably won't be able to sing as well though... Posted by Stephen Ceideberg; September 8 1992.
How To make New Year's Ever Cake's Videos
Decorating Cupcakes #82: New Year's Eve Trio
I found the ideas for these cupcakes here:
NOTE** If you make these cupcakes ahead of time and put them in the fridge for several hours, do not put the candy streamers or wine bottle on them as they will melt !! The cookie clock and chocolate 2012 details should be okay. Same goes with putting them in a closed container at room temperature. Best to put the streamers and wine bottles on just before serving and to leave them uncovered and un-refrigerated until you hand them out :)
Buttercream Frosting Recipe:
2/3 cup butter -- softened
4 cups powdered sugar
1 teaspoon vanilla
4 tablespoons cream or milk
Directions:
In a bowl, beat butter until light and fluffy. Gradually add powdered sugar, milk and vanilla beating well. Beat in more milk a 1/4 tsp at a time until you get the desired spreading consistency. You may add more powdered sugar it it seems to runny for decorating purposes.
1 batch frosts a 2-layer, 13 x 9-inch cake or about 2 doz cupcakes
How to Make the Most Amazing Chocolate Cake
The Most Amazing Chocolate Cake is here. I call this my Matilda Cake because I swear it’s just as good as the cake that Bruce Bogtrotter ate in Matilda. Moist, chocolaty perfection. This is the chocolate cake you’ve been dreaming of!
__________⬇️⬇️⬇️⬇️ CLICK FOR RECIPE ⬇️⬇️⬇️⬇️ ___________
PRINTABLE RECIPE: ????️ ????️
BUTTERMILK SUBSTITUTE:
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✅Ingredients
• butter and flour for coating and dusting the cake pan
• 3 cups all-purpose flour
• 3 cups granulated sugar
• 1½ cups unsweetened cocoa powder
• 1 tablespoon baking soda
• 1½ teaspoons baking powder
• 1½ teaspoons salt
• 4 large eggs
• 1½ cups buttermilk
• 1½ cups warm water
• ½ cup vegetable oil
• 2 teaspoons vanilla extract
✅Instructions
1️⃣ 00:00:17 - Preheat oven to 350 degrees. Butter three 9-inch cake rounds. Dust with flour and tap out the excess.
2️⃣ 00:01:19 - Mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed until combined.
3️⃣ 00:01:44 - Add eggs, buttermilk, warm water, oil, and vanilla. Beat on a medium speed until smooth. This should take just a couple of minutes.
4️⃣ 00:02:31 - Divide batter among the three pans. I found that it took just over 3 cups of the batter to divide it evenly.
5️⃣ 00:02:47 - Bake for 30-35 minutes until the cake meets the toothpick test (stick a toothpick in and it comes out clean).
6️⃣ 00:03:06 - Cool on wire racks for 15 minutes and then turn out the cakes onto the racks and allow to cool completely.
7️⃣ Frost with your favorite frosting and enjoy!
Notes
The better quality cocoa powder you use the better the cake will taste.
00:03:30 - CHOCOLATE CREAM CHEESE BUTTERCREAM FROSTING
✅Ingredients
• 1½ cups butter, softened
• 8 oz cream cheese, softened
• 1½ cups unsweetened cocoa powder
• 3 teaspoons vanilla extract
• 7-8 cups powdered sugar
• about ¼ cup milk (as needed)
✅Instructions
1️⃣ 00:03:38 - In a large bowl, beat together butter and cream cheese until fluffy. Use a hand mixer or stand mixer for best results
2️⃣ 00:03:57 - Add in cocoa powder and vanilla extract. Beat until combined.
3️⃣ 00:04:23 - Beat in powdered sugar, 1 cup at a time. Add milk as necessary to make a spreadable consistency. The frosting should be very thick and will thicken even more if refrigerated.
Notes
In the photos above, an extra dark cocoa powder was used in the frosting. Extra dark cocoa will result in a much darker, almost black frosting.
METRIC MEASUREMENTS
✅Ingredients
• butter and flour for coating and dusting the cake pan
• 450 grams all-purpose flour
• 650 grams granulated sugar
• 155 grams unsweetened cocoa powder
• 17 grams baking soda
• 8 grams baking powder
• 11 grams salt
• 4 large eggs
• 350 ml buttermilk
• 350 ml warm water
• 115 ml vegetable oil
• 10 ml vanilla extract
✅Instructions
1️⃣ Preheat oven to 176 degrees Celsius. Butter three 23 centimeter cake rounds. Dust with flour and tap out the excess.
2️⃣ Mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed until combined.
3️⃣ Add eggs, buttermilk, warm water, oil, and vanilla. Beat on a medium speed until smooth. This should take just a couple of minutes.
4️⃣ Divide batter among the three pans.
5️⃣ Bake for 30-35 minutes until the cake meets the toothpick test (stick a toothpick in and it comes out clean).
6️⃣ Cool on wire racks for 15 minutes and then turn out the cakes onto the racks and allow to cool completely.
7️⃣ Frost with your favorite frosting and enjoy!
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Amazing Christmas Cake Decorating Compilation
How about an amazing Christmas Cake Compilation showing you some of my favorite Holiday treats! This is my most favorite time of year and you know I love any excuse to decorate a cake/make a special treat. Do you have a favorite recipe, or is there one that's missing from the video?? Head over to the blog for all the recipes and as an added bonus most the the posts have full tutorial videos embedded if you want that step-by-step!!
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New Year's Eve Clock Cake with Sprinkles
This New Year's Eve Clock cake is full of sprinkles and fun! Happy New Year!
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Für die deutsche Version, hier klicken:
Berry Cake Recipe for New Year's Eve ????????????
Indulge in the exquisite flavors of this Berry #cake , a delightful and tasteful treat perfect for ringing in the #newyear with sweetness. This #recipe is not only a feast for the taste buds but also a delightful idea to elevate your New Year's Eve celebration. Join me in the kitchen as we create a cake that embodies the spirit of joy and indulgence. Let's make this New Year's Eve extra special together! ????????????
Recipe on my blog:????
Music:????
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Marija ????
Greek traditional Vasilopita/ New Year’s cake/ αφράτη Βασιλόπιτα κέικ
Recipe below ????⬇️???????? Greek traditional Vasilopita cake, is been served on midnight of the New Year’s Eve right after the year changes, it has a hidden coin and whoever finds it will bring him a very good luck during the whole year! There are plethora of ways and recipes for Vasilopita, but this is the plain vanilla ( my kids absolutely love) click the link in my bio to find the kitchen products I use into my everyday cooking!
Recipe below ????⬇️????
• ingredients:
- 6 eggs room temp
- 3 cups (750gr) self rising flour
- 2 cups sugar
- vanilla
- a pinch of salt
- 1/2 a cup milk
- 1 cup yogurt
- walnuts, orange zest, cinnamon, ground cloves ( optional)
-3 sticks of butter ( 350gr) unsalted
Powder sugar for decoration
• instructions:
- into a large bowl add the butter and whisk for about 15 mins until is white and fluffy, then add the sugar and keep whisking for 10 more mins
- separate the egg yolks from the whites and add the yolks into the batter, whisk for 2 mins
- add the milk, the vanilla, the zest and the spices, the yogurt and mix until a smooth creamy paste, add the flour and mix very well until all smooth ( will be very thick and sticky)
- into another bowl whisk and egg whites until are merengue and add the merengue little at a time into the batter and mix gently with a spatula until is fully absorbed and the batter is smooth like paste
- add into a buttered pan and bake between 320-350F for about 1 hour to 1 hours and 10 mins
- when is ready let it cool completely, then decorate with powder sugar and enjoy
Happy NEW YEAR ????
#vasilopita #greeknewyearcake #greektraditionalcake #greektraditionalfood #traditionalgreekfood #tasteofgreece #greekcooking #greekitchen #mygreekkitchen #greekhomecooking #homemadegreekfood #greekcuisine #greekchef #greekrecipe #authenticgreekfood #authenticgreekcuisine #cookingwithjulie #julieskitchen #eatlikegreekwithjulie #eatlikegreek #originalgreekfood #spitiki_kouzina #spitikofagito #spitikomeraki #spitiko_fagito #ελληνικηκουζινα #μαγειρεύουμεσπίτι #βασιλοπιτα #βασιλοπιτα #βασιλοπιτακεικ