ICING CAKE RECIPE RECIPES

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STRAWBERRY SHORTCAKE CAKE RECIPE | REE DRUMMOND - FOO…



Strawberry Shortcake Cake Recipe | Ree Drummond - Foo… image

Provided by Ree Drummond : Food Network

Categories     dessert

Total Time 1 hours 40 minutes

Cook Time 20 minutes

Yield 10 servings

Number Of Ingredients 15

9 tablespoons unsalted butter, softened, plus more for greasing
1 1/2 cups all-purpose flour, plus more for dusting
3 tablespoons cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups plus 2 tablespoons granulated sugar
3 large eggs
1/2 cup sour cream, at room temperature
1 teaspoon vanilla extract
1 pound strawberries, plus more to garnish, optional
1 1/2 pounds powdered sugar, sifted
8 ounces cream cheese, at room temperature
2 sticks unsalted butter, softened
1 teaspoon vanilla extract
Dash salt

Steps:

  • For the strawberry shortcake: Preheat the oven to 350 degrees F. Grease and flour an 8-inch cake pan.
  • Sift together the flour, cornstarch, baking soda and salt. In a stand mixer fitted with a paddle attachment, cream the butter with 1 1/2 cups of the granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Add the sour cream and vanilla, and mix until combined. Add the sifted dry ingredients and mix on low speed until just barely combined.
  • Pour the batter into the prepared cake pan. Bake until no longer jiggly like my bottom, 45 to 50 minutes. Remove the cake from the pan as soon as you pull it out of the oven. Place the cake on a cooling rack and allow it to cool completely.
  • Stem and halve the strawberries, and mash then them. Sprinkle the strawberries with the remaining 2 tablespoons granulated sugar and allow to sit for 30 minutes.
  • For the icing: Combine the powdered sugar, cream cheese, butter, vanilla and dash of salt in a mixing bowl. Mix until very light and fluffy.
  • Slice the cake in half to make 2 smaller cakes. Spread the strawberries evenly over each cut side of the cake halves, pouring on all the juices as well. Place the cake halves into the freezer for 5 minutes, just to make icing the cake easier.
  • Remove the cake halves from the freezer. Use a little less than one-third of the icing to spread over the top of the strawberries on the bottom layer. Place the second cake layer on top. Add half of the remaining icing to the top, spreading it evenly. Spread the remaining icing around the sides of the cake.
  • Leave plain or garnish with strawberry halves. Serve slightly cool.

RED VELVET CAKE AND CREAM CHEESE ICING (PAULA DEEN) REC…



Red Velvet Cake and Cream Cheese Icing (Paula Deen) Rec… image

I seen this on Paula Deen's Paula's Home Cooking and have been making this one ever since! Makes a great cake for Christmas or Valentine's Day! Very pretty cake too; I take the coconut and pecans and press only into the sides of the cake ( I make it as a round two layer cake), makes for a very pretty presentation!!!

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 1 cake, 12-15 serving(s)

Number Of Ingredients 17

2 cups sugar
1 cup butter (2 sticks)
2 eggs
2 tablespoons cocoa
2 ounces red food coloring
2 1/2 cups cake flour
1 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla
1/2 teaspoon baking soda
1 tablespoon vinegar
8 ounces cream cheese, softened
1/2 cup butter (1 stick)
1 cup marshmallow creme
1 (1 lb) box powdered sugar
1 cup coconut, shredded (optional)
1 cup pecans, chopped (optional)

Steps:

  • Preheat oven to 350 degrees.
  • In a mixing bowl cream sugar and butter, beat until light and fluffy.
  • Add eggs on at a time.
  • Mix cocoa and food coloring together in a small bowl; add to mixture and mix well.
  • Sift together cake flour and salt.
  • Add flour to creamed mixture alternately with buttermilk, beginning and ending with flour.
  • Blend in vanilla.
  • In a small bowl combine baking soda and vineager. Add to mixture.
  • Pour batter into 2 9inch or 3 8 inch cake pans.
  • Bake 20-25 minutes or until done.
  • Cool completely before frosting.
  • For Icing:.
  • Blend cream cheese and butter together in a mixing bowl.
  • Add marshmallow creme and sugar; blend well.
  • Fold in coconut and nuts if desired (or what I always do is press them into just the sides of the cake after I get the icing on it; very pretty this way!).
  • Spread between layers and on top and sides of cooled cake.

Nutrition Facts : Calories 733.2, FatContent 30.9, SaturatedFatContent 18.6, CholesterolContent 113.7, SodiumContent 559.7, CarbohydrateContent 110.6, FiberContent 0.7, SugarContent 80.9, ProteinContent 5.8

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