How to make a Fluffy Moist Coconut Cream Cake
French vanilla cake milk
What ever ingredients your box call for
Coconut cream or coconut milk
Sweetened coconut
Sweetened condensed milk
Coconut extract
Cool whip
Maraschino cherries
God bless enjoy ????
Shirley Temple Pound Cake???? | Cream Cheese Cherry Glaze ???? | It Is Absolutely Delicious!
Heyyyy Errrrbody!!!????
Today I'm making a Shirley Temple Pound Cake with a Cherry Cream Cheese Glaze!????
#PoundCakeQueen???? #ShirleyTemplePoundCake???? #ImAGlazeGirl
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*****Here is the link to the mixer I'm using:
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STEP BY STEP INSTRUCTIONS AND DETAILS PROVIDED IN THE VIDEO.
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INGREDIENTS I USED:
Baked in oven preheated to 325 degrees for 1 hour 25 mins. (Depends on your oven)
3 Sticks of Butter (Room Temperature)
3 Cups Sugar
5 Eggs (Room Temperature)
3 Cups Cake Flour
1 Cup Cherry 7 Up Soda (Room Temperature)
1/4 Cup Heavy Whipping Cream (Room Temperature)
1 Jar of Maraschino Cherries
1/2 Tsp Baking Powder
1/4 Tsp Salt
1 Tsp Lime Extract
1 Tsp Lemon Extract
1 Tsp Creme Bouquet (Can use Vanilla Flavoring instead)
GLAZE:
Powdered Sugar
Milk
Cherry Essence
Simple Syrup
1/2 C Cherry Juice
1/2 C Sugar
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Homemade Black Forest Cake
This is an EASY Black Forest Cake recipe with Cherry Filling and Kirschwasser, just like an Authentic Black Forest Gateau! This is a German cake that makes for a Valentine's Day special treat - the use of kirsch truly makes this a classic black forest cake recipe. Check out all of my other dessert recipes!
0:00 Intro and Ingredients
1:10 Line your Pan, Mix Dry Ingredients, Whip Egg Whites
2:00 Add Sugar for Stiff Peak, then Whip Yolks with Sugar
2:50 Add Vanilla, Water, Dry Mix; Fold into Egg Whites
3:45 Add Batter to Pans, Bake at 375
4:20 Make Cherry Filling
5:45 Make Simple Syrup
6:45 Make Whipped Cream
7:30 Make Chocolate Shavings, Assemble the Cake
8:50 Icing and Finishing the Cake
9:56 Plating and Tasting
Cake
6 Large Eggs- Separated
3/4 Cup Sugar- to be used in Whipping Egg whites
1/2 Cup Sugar to be used with Egg yolks
1 1/2 Teaspoons Vanilla
3/4 Cup All Purpose Flour
1/2 Cup Cocoa
3/4 Teaspoon Baking Powder
1/4 plus 1/8 Teaspoon Baking Soda
1/4 Teaspoon Salt
1/2 Cup Water
Cherry Filling
3 Pounds Cherries- Pits and stems removed
3/4 Cup Sugar
2 Tablespoons Corn Starch
1 1/2 Tables Water to be used with corn starch
1 Teaspoon Lemon Juice
1/4 Cup water to cook Cherries
Simple Syrup 3/4 Cup Water
3/4 Cup Sugar
1/3 Cup Cherry Brandy
Whip Cream
1 Quart Heavy Whipping Cream
1/12 Cups Confectioners Sugar
1 1/2 Tablespoons Vanilla
For Decorated
12 Ounces Mini Chocolate Chips
1/2 Pound Milk Chocolate Block for Shavings
Happy Cooking!!!
Snow Dancer by Roa
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My Recommended Kitchen Gear is below! Disclaimer: I do receive a small commission if you use these links, but it does not affect the price that you pay at all. I really, really, really appreciate your support for me and my channel!
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Victorinox Fibrox Pro Chef's Knife, 8-Inch
Forschner/Victorinox Chef's Knife, 6 in Straight,
Victorinox 10 Inch Fibrox Pro Chef's Knife
Victorinox 1-Piece Paring Knife Fibrox Handle 3-1/4-Inch
Victorinox Forschner Swiss Classic 14-piece Walnut Swivel Knife Block Set
Forschner Channel Knife-This is what I use to use to make lines on my fruit Platters This is the Best Knife Sharpener- I highly recommend this.
Cuisinart 11-Piece Professional Stainless Cookware Set
Calphalon Simply Pots and Pans Set, 10 Piece Cookware Set, Nonstick
Oster Blender | Pro 1200 with Glass Jar, 24-Ounce
Ninja Bl660 Professional Counter Top Blender
Cuisinart SPB-600FR SmartPower Deluxe Die Cast Blender
Fullstar Mandolin Vegetable Slicer-
Stainless Steel Mandolin Slicer-
Cherry 7UP Pound Cake | How To Make Southern Cherry 7UP Pound Cake | Ep. 519 ????????????
Hello my Friends, welcome to my Southern Kitchen; hope all of y’all are doing well, staying safe, and healthy!
Today is a very special video: recent we have reached 29K subscribers, thank you everyone for watching and enjoying my yummy recipes! So to celebrate, I am making the classic 7UP pound cake but with a twist, Cherry 7UP Pound Cake!
Rich, decedent, moist, and full of cherry and lemon-lime flavor; everyone will love and enjoy this cake perfect treat for any night of the week!
Ellen’s 7UP Pound Cake recipe:
Ellen’s Pound Cake recipes playlist:
3 cups self rising or all purpose flour
1/2 teaspoon salt (if using all purpose flour)
1 cup (2 sticks) unsalted butter, room temperature
1/2 cup butter flavor shortening
3 cups white sugar
5 extra-large or jumbo eggs, room temperature
1 large lemon, zest and juice
1 large lime, zest and juice
1/3 cup maraschino cherries, chopped
1/4 cup maraschino cherry juice
1 teaspoon pure almond extract
1 teaspoon pure lemon extract
1 teaspoon pure lime extract or natural lime flavoring
1 cup fresh cherry 7UP soda (not flat), room temperature
Lemon and lime slice and maraschino cherry, for garnish (optional)
Cherry Glaze
1 1/4 cups powdered sugar, sifted or whisked
1/4 cup fresh cherry 7UP Soda (not flat), room temperature
1 teaspoon maraschino cherry juice
1 teaspoon pure almond extract
Preheat Oven to 325 Degrees
Spray a 10 inch bundt pan with baking spray and set aside. In a medium bowl, add the flour and salt (if using); sift or whisk together until well combined and set aside. In a large bowl with hand mixer or stand mixer with paddle attachment, add in the butter, shortening, and sugar; cream on medium speed until fluffy (scrape the bowl occasionally). Next add in the eggs one at a time, beating after each addition (continue to scrape the bowl occasionally). Then add in the chopped maraschino cherries, cherry juice, zest and juice of lemon and lime, almond, lemon, and lime extract, mix until well combined. Next add in the flour alternately with cherry 7UP beginning and ending with flour. Mix until well incorporated (do not over mix). Pour the cake batter into the prepared bundt pan, shake and bang the pan to get rid of air bubbles. Bake for 1 hour and 20 minutes or until toothpick in the center comes out clean. Remove from the oven and cool in the pan for 20 minutes, then place the cake onto a cake stand and cool completely. Drizzle the cherry glaze on top, garnish with lemon and lime slice and maraschino cherry (if desired), serve and enjoy!
Cherry Glaze
In a measuring cup or medium bowl, add the powdered sugar, maraschino cherry juice, almond extract, and cherry 7UP; whisk together until well incorporated. (if too thick, add in more cherry 7UP or maraschino cherry juice, if too thin, add more powdered sugar; make sure you taste it to see if that’s the right amount of cherry flavor)
Previous Video
Bananas Foster French Toast:
#ellenshomemadedelights #poundcake #cherry7UPpoundcake #7UPpoundcake #dessert #southern #cherry #lemonlime #cherrycake #cherrypoundcake #poundcakerecipe
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How to Make Fruit Cocktail Cake - Today's Delight
Fruit Cocktail Cake is a classic cake also known as Fruit Cocktail Dump Cake passed on from generation to generation.
For detailed recipe go to
For more recipes visit todaysdelight.com
Ingredients
Cake Mixture:
1 cup sugar
2 cups all-purpose flour
2 large eggs lightly beaten
1 teaspoons vanilla
2 teaspoons baking soda
1/2 teaspoon salt
1 can 16-ounce fruit cocktail with heavy syrup, undrained
Cake Sauce or Topping:
1/2 cup butter
1/2 cup brown sugar firmly packed
1/2 cup sugar
1 cup evaporated milk
1 teaspoon vanilla
1 1/2 cups sweetened shredded coconut flakes or toasted fresh coconut
1 cup pecans or walnuts chopped
Sounds: Ukelele by Bensound.com
Cherry Chip Layer Cake
(Recipe Below) My Mother (Barb) had a sense of humor like no other. She had a silly song or saying for just about every occasion. One which I recall fondly was “If I knew you were coming I would have baked a cake.” Until I started preparing this post I did not know that was actually a song from Eileen Barton in 1950. Makes sense Mom sometimes sang this phrase, I just thought she was being well Barb. I decided to do a Google search for the saying and the first thing that showed up was a link to a YouTube video. I was a bit surprised to hear the tune that Barb said and sang for years. Now that the grandparent torch has been passed to me I guess I need to find my inner Barb with silly songs and sayings. She definitely had a way with the grands that she loved dearly. Her silliness was their delight. I know that she would have been over the moon being a Great Grandmother to our little Bug. Just like my Mom I reside hours from my grand so I need to make the most of each moment with her as possible. This past weekend my son and Lady A were passing through the area. They had planned on stopping by our home but I-95 traffic had a different idea. We were able to make alternative plans and meet for a brief visit where I played with the baby and they both got to eat in peace while it was still warm and fresh. I had baked a vintage Cherry Chip Cake for their visit, with Sean on his new food journey I knew better than to keep the entire cake for just the two of us. I cut the cake in thirds and carried Lady A & B their portion to enjoy once they arrived at their final destination. The second third, Sean carried to his daughter for her and her hubby to enjoy. As far as the final third, Sean and I have showed remarkable control, okay he has…me not so much it is decadent, moist and so delicious! Like my Mom would say “Save yourselves it’s too late for me!”
#vintagecakes #cherries #bakedfromscratch #cherrychiplayercake #grandparentsillysongs #twobites
Vintage Cherry Chip Layer Cake
Servings: 16 Prep: 15 mins Bake: 24-26 Mins
Ingredients:
1 1/2 cups granulated sugar
3/4 cup salted butter
1/2 teaspoon vanilla
3/4 cup sour cream
1 egg
4 egg whites
2 1/2 cups all-purpose flour
4 teaspoons baking powder
1/4 cup milk
1/2 cup maraschino cherry juice
3/4 cup chopped maraschino cherries
1 1/2 cups butter (softened)
1 1/2 cups shortening
12 cups powdered sugar
5-6 Tablespoons maraschino cherry juice
Additional maraschino cherries with stems for decorating
Directions:
1. Cake
2. Heat oven to 350 degrees. Prepare three 8-inch round cake pans by lining the bottoms with circles of parchment paper and spraying the sides with cooking spray.
3. In a large bowl, cream the butter and sugar and beat on medium speed until light and fluffy, about 4-5 minutes. Add the vanilla and sour cream and mix well to combine.
4. Add the egg and egg whites in two batches, scraping the sides of the bowl and mixing well between each addition.
5. In a separate bowl, combine the flour and baking powder. Add the dry ingredients alternately with the maraschino cherry juice and milk, starting with 1/3 of the dry ingredients, then adding half of the juice and milk, then repeating with another 1/3 of the dry ingredients, followed by the remaining juice and milk, and ending with the final 1/3 of the dry ingredients. Be sure to scrape the bowl between additions, and only mix just until everything is combined without overmixing.
6. Stir in the chopped maraschino cherries.
7. Divide the batter evenly between the prepared cake pans, then bake for 24 to 26 minutes or until a cake tester inserted in the center of the cakes comes out with only a few crumbs.
8. Cool completely on a wire rack.
9. Frosting
10. In a large bowl, combine the butter and shortening and beat on medium speed until smooth.
11. Add 4 cups of the powdered sugar and beat well until smooth. Add 3 tablespoons of the maraschino cherry juice and beat again to completely incorporate.
12. Repeat with another 4 cups of the powdered sugar, followed by 2 tablespoons of maraschino cherry juice, mixing well between additions.
13. Add remaining 4 cups of powdered sugar and mix until smooth, adding an additional tablespoon of cherry juice, if necessary, to make a thick frosting that is just slightly sticky to the touch.
14. Assembly
15. Level each cooled cake round by slicing off any domed tops.
16. Place the bottom layer of cake on a cake plate and carefully spread 1 1/2 cups of the frosting over it in an even layer. Repeat with the second layer of cake and another 1 1/2 cups of frosting.
17. Top with the remaining cake layer and frost the top and sides of the cake with most of the remaining frosting, reserving about 1 cup for piping onto the top of the cake. Decorate with extra maraschino cherries with stems, then slice and serve!