Breezin thru the Kitchen

Friday, December 16, 2011

Lasagna Bolognese

With homemade meat sauce, fresh pasta, balsamella, and mozzarella

Sunday, October 23, 2011

Halloween Cupcakes

Halloween Cupcakes!!!

Chocolate Cupcakes with Cream Cheese filling and Milk Chocolate frosting

Vanilla Cupcakes with Pumpkin Cream Cheese Frosting

French Vanilla Cupcakes with French Vanilla custard filling, Milk Chocolate Frosting.

Saturday, July 16, 2011

I made this cake after my mom found a similar recipe from Paula Deen.
The following is my variation of the recipe. I hope you like it :)

Get a box of plain white cake mix.
(You are going to save a ton of time using pre-made mix, but you are going to make up for it when making the frosting...from scratch!)

You will also need 4 or 5 lemons (depending on their size)

Vanilla Extract

2 pounds of Confectioners Sugar

3 eggs (or however many your cake mix calls for)

Vegetable Oil (or whatever kind of oil your cake mix calls for)

1 pound of Butter

1 can of Pink Lemonade Juice Concentrate

Pink Lemonade Drink Mix in the Powder Form. (You are going to need at least 4 teaspoons of it)

Red Food Coloring.

For this recipe I used a large electrical mixer.

*Preheat oven to 350F

*Combine your cake mix and called for ingrediants into the mixing bowl. Add in a teaspoon of fresh lemon zest, 1/2 teaspoon of Vanilla Extract, and 4 teaspoons of the pink lemonade powder. Add in 3 tablespoons fresh lemon juice from the lemons you zested. Add 2 drops of red food coloring. Avoid seeds. Mix until all combined

*Using 2 8 inch cake pans, properly coated in butter or non stick spray, evenly fill the cake mix into the pans, bake on 350 F, the box from the cake mix will have directions on cook times. Use parchment paper to line the bottom of each pan. This is very important and a good tip anytime you are baking a cake.

*When the cakes are done, use a knife to seperate the sides and let the cakes cool COMPLETELY. Frosting too soon will cause the frosting to melt and become soupy.

*While the cakes are cooling. Combine 1 pound of butter, 1/2 a teaspoon of Vanilla Extract, 3/4 a cup of the pink lemonade concentrate (you can add more later if you want, depending on the consistency of your frosting. Add another teaspoon of fresh lemon zest. Mix on medium, while cupping in the 2 pounds of powdered sugar until its all in the mixing bowl and mix until combined. Frosting should be smooth, fluffy and tart :)

*Now that the cake is fully cooled, place one down on your cake server or plate. Cover it with frosting, layer on top the next cake, and cover with frosting as usual. Use more lemon zest over the top of the cake, and decorate with lemon slices and garnishes.

Enjoy =)