How To make Sara Lee's Chocolate Cupcakes

Sandra Lee - Baked Potato Ice Cream

Originally aired as part of the Fountain Fantasy episode (Episode SH0703H) on the Food Network, March 17th, 2007.

Ingredients
For the butter frosting:
• Yellow frosting
For the potato ice cream:
• 1 pint vanilla ice cream
• Cocoa Powder (recommended: Hershey's)
• Whipped topping (recommended: Cool Whip)
• Yellow frosting (recommended: Betty Crocker)
• 1/4 cup chopped pistachios
For the butter frosting:
Directions
Line the inside of a cover of a butter dish with plastic wrap. Fill the cover completely with yellow frosting and freeze until hard. Lift the butter out of the cover using the plastic wrap. Cut into squares.
For the potato ice cream:
Have a sheet pan covered with plastic wrap. On 1/2 of the pan, place the pint of ice cream down on its side. Fold the plastic over the ice cream and make a seal.
Using your hands, quickly form the ice cream into a potato shape. Then, create a wedge across the length of the potato. Tightly twist the ends of the plastic wrap and make knots at each end, like a mozzarella ball.
Place the ice cream in the freezer until it hardens, about 20 to 30 minutes.
Remove the ice cream from the freezer, unwrap and dust all over with cocoa powder. Fill the wedge with whipped topping and place a pat of butter frosting on top. Sprinkle with pistachios and serve immediately.

Sandra Lee and the famous Kwanzaa Cake (Food Network)

This cracks me up

【澳洲生活】超級簡易版莎莉蛋糕 Sara Lee｜同磅蛋糕沒有分別？？｜自己在家DIY

Hello今日想和大家分享低階版莎莉蛋糕的做法，其實莎莉蛋糕也磅蛋糕的其中一種
我這次用最少最基本的材料，來試一下還原莎莉蛋糕的味道



材料
低筋麵粉Cake flour 1杯
奶油Butter 115g （室溫放軟）
糖霜Icing sugar 3/4杯
蛋Egg 3隻
奶粉Milk Powder 2tbsp
泡打粉baking powder 1/2tsp
香草精Vanilla Essence 1/2tsp
檸檬汁1/2tbsp
要預熱烤箱攝氏180度



做法：
首先，奶油與糖霜打至羽毛狀奶白色。
蛋要分3次加入，用攪拌器低速攪拌。
混合後，加入香草精拌勻。
再把已過篩的粉類加入，然係完全攪拌均勻後加入檸檬汁，
倒入焗模中，放入已預熱的烤箱，用160度烤45分鐘。
取出放涼後 放入冰箱冷藏後吃會比較像莎莉蛋糕的味道。


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How to Bake Super Soft Moist Butter Cake Easy

Soft & Moist Butter Cake. Butter cake is the first cake I learned when I started baking. I should say it's the easiest cake to make but just need a lot of patience in the mixing of the batter. It is unlike moist chocolate cake or sponge cake which can't be over mixed. Butter cake takes double or triple the time especially in the process of mixing the butter and sugar. We need to make it as light, soft and fluffy as possible so that the cake will not sink, as far as the butter weight is concerned. Overall it is still easy to make, just take a little longer than normal cakes. I hope you will give this a try :)

Ingredients:

250g (1 cup) unsalted butter (you will see the g on the packaging)
200g (1 cup) castor sugar (you can add another 20-30g or 2-3 tbsp more if you like it sweeter)
5 eggs
230g (1 3/4 cups) cake flour or all-purpose flour
1/2 tsp baking powder (I apologize about the typo on the video, NOT baking soda)
50g (1/4 cup) milk
1 tsp vanilla extract

Note* I don't normally use cups in all my cakes. I have the measurement in internet source. Should you think the cup measurement seems not right, please let me know. Thanks

I am using a 7x7 inch square baking pan. You can also use a round baking pan or loaf pan.

Instructions:
1. Preheat over at 320°F / 160°C.
2. Sift the flour and baking powder. Set aside.
3. In the mixing bowl, add in the butter and sugar. Mix it on low speed for 2 minutes until the sugar disappear. Then increase to medium speed and mix for 15 minutes. One of the keys to this butter cake, these 2 ingredients must be mixed well. Continue mixing until the butter is white, light and fluffy. You will see that in about 15 minutes.
4. Add in the eggs, one by one. Mix until the yellow eggs disappear.
5. Add in the sifted dry ingredients spoon by spoon. This is another key to make good butter cake.
6. Add the milk and vanilla extract. Continue mixing for another 3-5 minutes.
7. Pour the batter into the baking pan. Bake at 320°F / 160°C for 55-60 minutes.
8. Test the cake using the cake test.
9. Cool the cake on the cooling rack for about 15 minutes. Once it is cooled, you may cut and serve the cake.

*Note: Feel free to use a hand mixer, if you don't not have a large mixer.

Frequently Asked Questions :
1. Why do I need to mix the butter for so long?
I learned this recipe from my aunt. It kind of like passed down in the family. But after making this cake for many times, I finally understand why. Butter is a very heavy content, and you know this is a butter cake. It's like the main character in this recipe. If you don't mix it long enough, it will become clumpy and that's why your cake will sink. If only you are baking a regular sponge cake which doesn't consume much butter, you don't actually have to mix so long. However, they normally rely on a lot of air leven ingredients, b soda & b powder. This cake on the other hand doesn't quite rely so much, only 1/2 tsp of b powder, that's it. So the mixing of the butter and sugar is the key, which will eventually make the cake rise and soft and light.

2. Why is my batter so thick when the one in video is thin?
It's fine and absolutely correct if yours is thick. The video is thin due to my room temp and time taken for shooting became liquidy that day.

Music:
Author: NICOLAI HEIDLAS
Title: Never Give Up


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Homemade versus Sara Lee Pound Cakes

We decided to compare homemade versus store bought Sara Lee pound cakes. I found the pound cake recipe for the Cake Bible by Beranbaum. It is a great and simple pound cake recipe. I really like that I can make it in a loaf pan.

Which wins? Mike and I share our reviews at the end of the video. Thanks for watching and dont forget to subscribe!

Perfect Pound Cake

3 tablespoons whole milk
3 large eggs
1 1/2 teaspoons real vanilla
1 1/2 cups cake flour
3/4 cup sugar
3/4 teaspoon baking powder
1/4 teaspoon salt
13 tablespoons unsalted butter, soft

Sift together dry ingredients and add to the mixing bowl. Whisk together for about a minute to blend the ingredients.

Mix together the wet ingredients.

Add butter and 1/2 wet to the mixer. Mix until combined. Add remaining wet ingredients. Beat for 1 minute.

Spread batter into a loaf pan lined with parchment and sprayed with cooking oil. Bake at 350 for 55
60 minutes until a toothpick comes out clean (my oven runs warm so 50 would have been the make for me).

Allow to cool in the pan for about 10 minutes.

Sandra Lee - Pink Elephant Cocktail

Originally aired as part of the Cottage Chic episode (Episode SH0807H) on the Food Network, June 16th, 2007.

Ingredients
• 1 part white cranberry juice
• 1 part berry vodka
• 1/2 part raspberry liqueur (recommended: Chambord)
• 1/2 part Limoncello
Directions
To a shaker full of ice, add all ingredients. Shake well and pour into chilled martini glasses.