- Home
- Cake
- How To make Pumpkin Cake with Seafoam Frosting
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
How To make Pumpkin Cake with Seafoam Frosting's Videos
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
I struggle to read a cursive colonial recipe book for 37 minutes
This came from this video here -
(I am now uploading things from around the present time. Yay~)
Hokkaido Chiffon Cupcakes w/Whipped Cream Filling
Yields; 24 Cupcakes
For those who is sweet tooth, I would suggest to consider increasing the filling icing sugar amount.
Ingredients:
2 cup Cake Flour (228gm)
1 cup Caster Sugar (200gm)
1/2 tsp Baking Soda
1/2 tsp Salt
1 cup Full Cream Milk (240ml)
1/2 cup Corn Oil (120ml)
1/2 tsp Vanilla Extract/Essence
5 Egg Yolk
8 Egg White
Filling:
2 cup Whipping Cream (Cold) [480ml]
1/4 cup Icing Sugar (40gm)
1/2 tsp Vanilla Extract/Essence
Coffee Crunch Cake on Martha Stewart Show
Mary Risley from Tante Marie's Cooking School shows how to make a Blum's Coffee Crunch Cake ( on the Martha Stewart show.
Banana & Caramel Crunch Cake
A delicious and super easy banana cake with a caramel Italian Meringue Buttercream and a praline crunch.
If you have never made Italian Meringue Buttercream before, then hop on the bandwagon and give it a try!
Apologies for the dirty stove!
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:
250g whipping cream
1Tbsp icing sugar
1/4tsp vanilla extract