How To make Jeanne's Cake
Base: 1/3 cup shortening
1/4 cup icing sugar
1 tsp. vanilla
1 cup flour
1/3 tsp. baking powder
Cake: 1/2 cup shortening
3/4 cup sugar
2 eggs
1 tsp. vanilla
1 1/2 cups flour
2 tsp. baking powder
1/2 tsp. salt
1/2 cup milk
Frosting: 1/2 cup milk
2 Tbsp flour
1/2 cup butter
1/4 cup shortening
1/2 tsp. vanilla
1 cup icing sugar
1 dash salt
For base: Cut shortening into dry ingredients; mix well. Pat firmly and evenly into an 8-inch square pan. Bake at 350F for 10-12 min. Cool. For cake: Cream shortening and sugar; add eggs and vanilla, beating well until fluffy. Sift flour, baking powder and salt together; add to creamed mixture alternately with milk. Pour batter into a g greased and floured 8-inch square pan. Bake at 350F for 35-40 min. Cool. For frosting: In small saucepan, stir together the milk and the flour. Cook, stirring constantly until mixture is thickened and smooth; cool. On highest speed of mixer, beat cooled flour mixture wit h butter, shortening and vanilla until smooth and fluffy. Blend in icing sugar and salt; continue beating until frosting is fluffy- at least 15 min. Assemble. To Assemble Cake: Place shortbread base on serving plate; spread with small amount of frosting. Place cake on base. Cover top and sides of cake with remaining frosting. If desired, garnish with chocolate sprinkles or decorate as you wish.
How To make Jeanne's Cake's Videos
Birthday Cakes | Anniversary Cakes | Jeanne's Bakery
Jeanne's Bakery has been serving Winnipeg for over 80 years! We have your next birthday cake, anniversary cake or cake for any occasion with the famous cookie bottom.
This presentation contains images that were used under a Creative Commons License. Click here to see the full list of images and attributions:
How to Make Frostings, Icings & Glazes | Bake It Up a Notch with Erin McDowell
In this episode of Bake It Up a Notch, Erin dives deep into frostings, icings and glazes. From velvety buttercreams to rich chocolate ganache and shiny mirror glazes, our resident baking BFF has got this covered. Let us know which one you would make in the comments below!
GET THE RECIPES:
American Buttercream:
Cream Cheese Frosting:
Coconut Sweetened Condensed Milk Frosting:
Sweetened Condensed Coconut Milk:
French Buttercream:
Swiss Buttercream:
Italian Buttercream:
German Buttercream:
Chocolate Pudding Buttercream:
French Meringue:
Marshmallow Frosting:
Peanut Butter Whipped Cream:
Fresh Fruit Mascarpone Whipped Cream:
Chocolate Sour Cream Frosting:
Whipped Ganache:
Drippy Glaze / Fruity Drippy Glaze / Chocolate Drippy Glaze:
Poured Fondant:
Mirror Glaze:
Also featured/mentioned in this video:
Genevieve Ko's School Party-Sheet Cake (& minimalist frosting):
Erin's Caramel & Milk Chocolate Crunch Cake:
Erin's Strawberry Not-So-Short Cake:
Drip Consistencies 101- How to Give Any Dessert That Look:
KitchenAid Artisan Series Tilt Head Stand Mixer, 5QT:
KitchenAid 7-Speed Hand Mixer:
GIR Silicone Spatulas:
Five Two Ultimate Baking Tool Set:
(Similar) Digital Thermometer and Timer:
de Buyer Reusable Piping Bags (Set of 3):
Five Two by Greenpan Essential Cookware 2.7QT Saucepan:
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VIDEO CHAPTERS
00:00:00 Intro
00:01:10 Tools You Can Use
00:05:23 What Are Frostings, Icings and Glazes Anyway?
00:07:24 American Buttercream
00:13:28 Other Low-Key Buttercreams
00:17:26 Italian (and Swiss!) Buttercream
00:23:00 Ermine Buttercream
00:29:55 More Buttercreams, Please!
00:36:01 Meringue-Based Frostings
00:38:22 Chocolate Frostings
00:48:10 Whipped Cream Frostings
00:56:46 Getting The Right Consistency
01:03:43 Icings and Glazes
01:09:46 Poured Fondant
01:13:06 Mirror Glaze
01:18:05 Mistakes Happen!
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ABOUT FOOD52
As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
How to Make Gingerbread Cake with Creamy Custard | Bite Size
In this episode of #BiteSize, Food52 Resident Baking BFF Erin McDowell shares a super homey and simple gingerbread cake with a delicious custard sauce that was inspired by her dad. She teaches you everything you need to know to bake this dessert, including how to make a silky smooth Crème Anglaise. This recipe is perfect for any sort of gathering with those you love this holiday season.
Recipes featured in this video
Warm Gingerbread Cake With Creme Anglaise:
Crème Anglaise:
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VIDEO CHAPTERS:
0:00:00 Intro
00:01:08 Let's talk ingredients
00:06:55 Crème Anglaise for days
00:12:38 Cut and drizzle
PREP TIME: 25 minutes
COOK TIME: 45 minutes
SERVES: 12
INGREDIENTS
2 3/4 cups (330 grams) all-purpose flour
2 teaspoons (6 grams) ground ginger
2 teaspoons (6 grams) ground cinnamon
1 1/2 teaspoons (9 grams) baking soda
3/4 teaspoon (3 grams) fine sea salt
1/2 teaspoon (1 gram) ground cloves
1/2 teaspoon (1 gram) ground allspice
1/4 teaspoon (less than 1 gram) freshly grated nutmeg
1 cup (230 grams) warm water
1 cup (340 grams) molasses (not blackstrap)
1/2 cup (99 grams) granulated sugar
1 orange, zested
1/2 cup (113 grams) unsalted butter, at room temperature
1 tablespoon (15 grams) fresh ginger, peeled and grated
1 large egg (56 grams), at room temperature
2 teaspoons (10 grams) pure vanilla extract
1 recipe Crème Anglaise (see headnote, optional but highly recommended)
SUBSCRIBE TO FOOD52 ►►
CONNECT WITH FOOD52
Web:
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Instagram:
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Food52 newsletter:
ABOUT FOOD52
As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
How long does it take the newsroom to eat a Jeanne's cake?
We brought a cake into the CBC Manitoba newsroom and it didn't take long for it to be demolished.
How to Make Pâte Brisée | Erin Jeanne McDowell
Here's my easy, reliable recipe for pâte brisée ✨
This recipe is easy to make, requires no folds, is reliably tender and flaky, AND holds decorative decorative detail really well—which makes it especially great for holding pretty crimps or elements like cutouts for your holiday baking. Find the full recipe on page 59 of The Book on Pie.
INGREDIENTS ????
150g (1 1 ¼ cups) all purpose flour
2g (½ tsp) fine sea salt
113 g (½ cup) cold cubed unsalted butter
5g (3 tbsp) ice water, plus more as needed
UPDATE! Miss Jeanne Nicci Orcena with her affordable, delicious and sweet cakes.
CREDITS: JEANNE NICCI ORCENA