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How To make Pumpkin Cake with Seafoam Frosting
3 c Sifted cake flour (sifted
-before measuring) 3 ts Baking powder
1/2 ts Baking soda
1/4 ts Salt
1/2 ts Cinnamon, ground
1/4 ts Cloves, ground
1 c Cooked or canned pumpkin
1/2 c Milk
1 c Granulated sugar
1 c Light-brown sugar,packed
1/2 c Butter or margarine,
-softened 2 Eggs
1 ts Vanilla extract
1. Preheat oven to 350 degrees F. Grease and flour three 8-by-1
1/2-inch layer-cake pans. Sift flour onto waxed paper with baking
powder, soda salt, cinnamon, cloves. 2. In a 2-cup measuring cup, combine pumpkin and milk, mixing well. Turn granulated and brown sugars, butter, eggs and vanilla extract into large bowl of electric mixer; beat at high speed about 5 minutes, occasionally scraping side of bowl with rubber scraper. 3. At low speed, beat in flour mixture (in fourths) alternately with pumpkin mixture (in thirds). Beat just until smooth-1 minute. Pour batter into pans; bake 30 to 35 minutes, or until surface springs back when gently pressed
with fingertip. Cool in the pans 10 minutes. 4. Remove from pans; cool completely on wire rack. Make Frosting: In top of double boiler, combine 1/4 cup egg whites, 1 1/2 cups light-brown sugar, packed, 1 tablespoon light corn syrup and 1/3 cup water. With an electric rotary beater, beat 1 minute to combine. 5. Cook over rapidly boiling water, beating constantly, about 7 minutes, or until stiff peaks form when beater is slowly raised. Remove from boiling water. Add 1 teaspoon vanilla extract; then continue beating until the frosting is thick enough to spread-about 2 minutes. 6. Place a layer on plate, top side down; spread with 1 cup frosting; sprinkle with 1/2 cup chopped walnuts. Repeat with second layer, top side down. Frost cake with rest swirling decoratively. Garnish edge with walnut halves. Refrigerate till serving. Serves 12 Recipe from: McCall's, October 1984
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The icing we used is here :
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Easy Chocolate Malt Tart ช็อคโกแล็ตมอลท์ทาร์ต
Decadent chocolate malt dessert that you will fall in love with, silky chocolate ganache tart with chocolate almond and Maltesers balls, try it!
Ingredients:
Crust
150g Almond chocolate balls
140g Maltesers balls
55g butter
Ganache filling
100g dark chocolate
200g milk chocolate
250g heavy cream
70g salted butter
Chantilly cream:
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Recipe // Pumpkin cupcakes with Swiss meringue buttercream
#pumpkin #cupcakes #swissmeringue #buttercream #halloween
We need for 6 cupcakes:
150 g pumpkin puree
100 g flour
85 g sugar
50 g butter
1 egg yolk
1/2 teaspoon baking powder
1/2 teaspoon baking soda
cinamon
We need for swiss merinque:
75 g egg white
75 g sugar
150 g butter
vanilla extract
food color
Seafoam Candy that's crunchy on the outside and marshmallowy in the middle
Seafoam Candy Recipe
Some people call this candy Divinity. Some refer to Honeycomb as Seafoam Candy. To me, Honeycomb is just peanut brittle that doesn’t have any peanuts in it that way it looks much like “Squid Game” Dalgona candy does. When I think of Divinity, I think of it having tiny cut up bits of colorful jelly candies in it and being cut into little tiny candy bars. Some people will call what I am making Meringue Drops.
Doesn’t matter what you call it, you will agree that it is scrumptious. It is easy to make. Doesn’t cost much. Doesn’t take long to prepare. Vanishes quickly though once people see you have it.
This is my most favorite confection to make. I haven’t made it in over thirty years. I made it all the time in my younger days as holiday gifts to close friends and family. I always made it for ailing relatives that had a hospital scare. It’s magic. It is happiness in a bite. It will make you forget your worries for at least the time it takes for this airy fragile mouthful of heaven to dissolve.
I had almost forgotten all about it until I started pressing my brain for my favorite recipes to record. Funny thing about recipes, they bring up memories of people, places, and things that were around you at the time of creating and enjoying the food. My husband is not a candy eater. So I just stopped making this after got married.
Seafoam Candy Ingredients ( yields around 45 to 50 pieces of candy )
1 box of Light Brown Sugar
Dash of Salt
Barely ½ cup of water
1 egg white ( set aside )
1 teaspoon of vanilla
½ cup of chopped pecans
optional – whole pecan halves
Step One: Making the candy syrup
1 box of Light Brown Sugar
Dash of Salt
Barely ½ cup of water
In a heavy saucepan over low heat, melt the sugar and salt into the ½ of water and continue watching and stirring the pot until you see it come to a boil. Set your timer and let it boil for 4 minutes. After 4 minutes, at this point you need to check to see it has reached “the soft ball” stage. Look I have been making this since I was 4 years old and we didn’t use things like candy thermometers back in the 1960s. To check your syrup you need to dribble a tiny drop of the hot syrup into a glass of ice water. If it stays together and doesn’t dissolve and you can pinch it between your fingers so that it forms a soft ball underwater, then it is ready and you need to turn off the burner and move to step two. If not let it boil another minute and recheck. Do not scorch your syrup. This stage might take from 4 to 7 minutes depending on your sauce pan’s bottom thickness, the weather - do not make on a rainy day, and geological altitude of where you are making it.
Step Two:
1 egg white
You need be quick now and beat one egg white until stiff peaks. I use to use a metal hand crank egg beater. Then as I got older I was allowed to use the handheld mixer by myself. Now I have a fancy-smancy Kitchenaid. I miss the hand crank egg beater though. I have never stood under a upside down bowl of whipped egg whites to make sure they were whipped either.
Step Three:
Whipped Egg whites
Cooked Syrup
1 teaspoon of vanilla
Whip in one teaspoon of vanilla to your eggs whites followed directly by pouring in as a light constant stream your cooked syrup to the mixer while it is beating. You will beat until thick and SHINY. Should take about 2 minutes. Turn off mixer.
Step Four
Egg white mixture
Chopped Pecans
Fold in your pecan pieces with a spatula into the egg white mixture being careful to not over stir.
Drop by teaspoon onto wax paper as individual candies to cool.
Step Five:
This part is optional and does increase the cost to make the candy. We had two huge pecan trees growing up so we got pecans for free. I have a huge pecan tree in my yard here now but the squirrels are vigilant about stealing all my nuts.
Optional – use any reserve whole pecan halves to decorate the top of each candy.
Note: Make as small batches, if you try to double the recipe it will fail in one regard or other, you might scorch the syrup or your egg white meringue will be runny. Do not attempt to make on a rainy day because that seems to always make this recipe fail. If that happens, don’t worry just try again because it takes only 15 minutes from start to finish to make.
#recipe #candy #seafoam #meringue
Halloween Cake Pops: Ghost
Same start as the other ones, made them all in one day and and split the video into four because one video with all of them would have been too long.
Also, people that find these videos in the years to come may not see all of them and will want the initial instructions.
Last of the Halloween videos for this year. I will be posting a couple of Thanksgiving cupcakes at the beginning of November.
I'm going to be starting to think about Christmas cupcakes soon, what would you like to see? Leave me a suggestion on my channel page.
Music in this video by Jason Shaw (You Tube user Audionautix)
Strawberry meringue cookies