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How To make New Year's Ever Cake
3 c Sifted Swan's Down Cake
-Flour 3 ts Calumet Baking Powder
1/2 ts Salt
2/3 c Butter or other shortening
2 c Sugar
1 c Milk
1 1/2 ts Vanilla
6 Egg whites, stiffly beaten
Chocolate Cream Filling Hungarian Chocolate Frosting
CHOCOLATE CREAM FILLING:
3 Squares Baker's Unsweetened
-Chocolate 2 c Milk
3/4 c Sugar
4 tb Swans Down Cake Flour
1/2 ts Salt
2 Egg yolks, slightly beaten
1 tb Butter
1 ts Vanilla
HUNGARIAN CHOCOLATE FROSTING:
3 Squares Baker's Unsweetened
-Chocolate 1 1/2 c Sifted confectioners' sugar
2 1/2 tb Hot water
3 Egg yolks
4 tb Butter
Not being quite as temporarily enhanced as some of the other members of the echo, I remember Kate Smith as an older buxom gal who could really belt out a tune and was fond of wearing her trademark low-hemmed, dark, long-sleeved, V-necked dresses. I was unaware that in her younger days she had another persona. She was a radio personality with a cooking show. I know 'cause last weekend I picked up a copy of her 1940 cookbook, "Kate Smith's Favorite Recipes, Anniversary Edition". The cover is worth framing. It shows a very young Kate Smith in her signature dress wearing a French maid type apron, bent forward a bit at the waist and holding a wooden spoon up in her right hand. She looks mostly like a clean shaven Dom Deluise in drag getting ready to whack some unruly kid's knuckles. The sponsors of her show were Calumet Baking Powder and Swan's Down Cake Flour, both of which I believe are still going concerns. I think we should adopt Kate as the patron saint of the echo and distribute a .gif of the cover of this book with the "Cast" .gifs. Here's a number from the book that utilizes both of her sponsor's products. Sift flour once, measure, add baking powder and salt and sift together three times. Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy. Add flour, alternately with milk, a small amount at a time, beating after each addition until smooth. Add flavoring. Fold in egg whites quickly and thoroughly. Bake in three greased 9-inch layer pans in moderate oven (375F) for 20 to 25 minutes. Spread Chocolate Cream Filling between layers and Hungarian Chocolate Frosting on top and sides of cake. When frosting is set, write the numbers from one to twelve around top of cake with white frosting to represent the face of a clock. Place hands of clock at twelve o'clock. CHOCOLATE CREAM FILLING: Add chocolate to milk and heat in double boiler. When chocolate is melted, beat with rotary egg beater until blended. Combine sugar, flour, and salt; add gradually to chocolate mixture and cook until thickened, stirring occasionally. Pour small amount of mixture over egg yolks, stirring vigorously; return to double boiler and cook for 2 minutes longer, stirring constantly. Add butter and vanilla, and
cool. Makes 2 1/2 cups filling, or enough filling to spread between three 9- inch layers. Use this filling in small cup cakes. Use 1/2 recipe
for filling 2 1/2 to 3 dozen small cup cakes. HUNGARIAN CHOCOLATE FROSTING: Melt chocolate in double boiler. Remove from boiling water, add sugar and water, and blend. Add egg yolks, one at a time, beating will after each. Add butter, a tablespoon at a time, beating thoroughly after each amount. Makes enough frosting to cover the top of one 9-inch layer and sides of three 9-inch layers, or to cover the tops and sides of two 9-inch layers. Eat lots of this and you too can look like Kate Smith! Probably won't be able to sing as well though... Posted by Stephen Ceideberg; September 8 1992.
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The famous New Year's Eve cake that melts in your mouth???? Everyone is looking for this recipe!
The famous New Year's Eve cake that melts in your mouth???? Everyone is looking for this recipe! The most delicious cake that will delight everyone on New Year's Eve. In this video, I show you step by step how to make this delicious cake.
Click play and let's spread some joy with every slice! Don't forget to like, comment and subscribe for more delicious recipes!
Ingredients for the cake:
- 4 eggs
- 2 tbsp cold water
- 160 g sugar
- 160 g flour
- 2 tbsp baking powder
Ingredients for the custard
- 500 ml milk
- 1 packet of vanilla custard powder
- 3 tbsp sugar
- 200 g butter
Additional ingredients:
- 100 g hazelnut croquant
- some jam
It took me months to perfect this VANILLA CAKE recipe! Soft fluffy vanilla cake
RECIPE:
When I say this recipe took me MONTHS to perfect, I mean it! This vanilla cake has the most soft, tender, melt-in-your mouth crumb and is bursting with vanilla flavour. A great base recipe that can be paired with literally any type of frosting and filling!
HOMEMADE CAKE RELEASE:
INGREDIENTS:
For this recipe I would highly recommend using gram measurements, especially for the flour for accurate results. It has a high fat/liquid ratio so slight adjustments to the quantities can throw off the balance of the cake ????
Vanilla Cake
- 2¼ cups (300 g) flour - regular all purpose (see note 1 if you want to use cake flour)
- ¼ cup (25 g) cornflour - also known as cornstarch
- ½ tsp baking soda
- 1 tsp baking powder
- ½ tsp salt - omit if using salted butter
- ½ cup (113 g) unsalted butter - room temperature
- ½ cup (105 g) unflavoured vegetable oil - I use canola
- 1⅔ cups (332 g) white granulated sugar
- 3 large eggs - room temperature
- 1¼ tbsp vanilla essence/extract
- 1 tsp white vinegar
- 1½ cups (337 g) buttermilk - room temperature. See note 3 below if using a homemade buttermilk substitute.
Bake at 165 °C (329°F) with the fan on. If your oven doesn't have a fan option, then you will need to increase the baking temperature to 175°C (347°F).
Vanilla Buttercream Frosting (see note 2 below)
- 1½ cups (340 g) unsalted butter - room temperature
- 3 cups (375 g) icing sugar - also known as powdered sugar/confectioners sugar
- 1½ tsp vanilla essence/extract
- 1½ tbsp milk - heavy or whipping cream okay too
Note 1. You can use cake flour in replacement of the all purpose flour and cornstarch in this recipe (325g total required).
Note 2. This frosting is an American buttercream so is a ‘sweeter’ frosting, although my recipe does use a lot less icing sugar compared to a regular American buttercream. However, if you still want an even less sweet frosting, I’d recommend a Swiss meringue or French buttercream.
Note 3. I use store bought buttermilk which is thicker than a homemade substitute. For this recipe, because it uses a lot of buttermilk, a homemade substitute doesn't give the same results. If you are using a homemade version you will need to reduce the amount of buttermilk to about 1 1/4 cups (275g).
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New Year's Eve Desserts and DIYs - Mini Cinnamon Buns, Cookies, Puppy Chow, and More!
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Today we’re making lots of yummy New Year’s Eve Treats and adorable DIYs that would be a great addition to any NYE get-together! :D Enjoy, and make sure to share pictures of your treats on Facebook and Instagram with the hashtag #kawaiisweetworld!
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Music courtesy of Nicolai Heidlas “Morning Sun,” “A Way For Me,” “Pacific Sun”
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Decorating Cupcakes #82: New Year's Eve Trio
I found the ideas for these cupcakes here:
NOTE** If you make these cupcakes ahead of time and put them in the fridge for several hours, do not put the candy streamers or wine bottle on them as they will melt !! The cookie clock and chocolate 2012 details should be okay. Same goes with putting them in a closed container at room temperature. Best to put the streamers and wine bottles on just before serving and to leave them uncovered and un-refrigerated until you hand them out :)
Buttercream Frosting Recipe:
2/3 cup butter -- softened
4 cups powdered sugar
1 teaspoon vanilla
4 tablespoons cream or milk
Directions:
In a bowl, beat butter until light and fluffy. Gradually add powdered sugar, milk and vanilla beating well. Beat in more milk a 1/4 tsp at a time until you get the desired spreading consistency. You may add more powdered sugar it it seems to runny for decorating purposes.
1 batch frosts a 2-layer, 13 x 9-inch cake or about 2 doz cupcakes