THE ASK RIA SHOW - ASKRIA Cinnamon Rolls Show 6 20 21
How to make Raisin and Nuts Cinnamon Rolls
BANANA CAKE with CREAM CHEESE & PEANUT BUTTER FROSTING in honor of ELVIS
BANANA CAKE with CREAM CHEESE & PEANUT BUTTER FROSTING
2 cups SUGAR
1-1/2 cups CRISCO OIL
3 EGGS
4 BANANAS
3 cups ALL PURPOSE FLOUR
1 teaspoon CINNAMON
1 teaspoon NUTMEG
2 teaspoons Baking Soda
1/2 teaspoon SALT
1 cup chopped PECANS
FROSTING:
1 STICK softened BUTTER
1 - 8 ounce package softened CREAM CHEESE
1- 16 ounce (1 pound) box POWDERED SUGAR, (3-1/2 CUPS)
1 teaspoon VANILLA
If you love peanut butter like ELVIS add 1/4 cup
Cinnamon Rolls & Sticky Buns Part 2
Emoneyblue and Lil E has joined forces again to bring you another family favorite. Please rate 5 stars if you enjoy the video.
Thanks
Anna Olson Makes Creamsicle Cake! | Baking Wisdom
Recipe below - follow along! Orange and vanilla are the key flavours in this layer cake. It's moist and not the least bit crumbly, and the cream cheese frosting handles easily and sets well, making this cake a manageable task for anyone new at assembling cakes (or for a family project with kids). It’s perfect served right from the fridge and stable enough to transport to a party.
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• Recipe Information •
Makes one 3-layer, 8-inch (20 cm) cake
Serves 10 to 12
Prep Time: 30 minutes, plus chilling
Cook Time: 35 minutes
• Ingredients •
Cake:
3 cups (390 g) cake & pastry flour
1¾ cups (350 g) granulated sugar
2½ tsp baking powder
½ tsp fine salt
Zest of 2 navel oranges
½ cup (115 g) unsalted butter, at room temperature and cut into pieces
4 large eggs, at room temperature
¾ cup (175 mL) fresh orange juice
¾ cup (175 mL) buttermilk
½ cup (125 mL) vegetable oil
1 Tbsp (15 mL) vanilla extract
1 tsp orange extract
Orange food colouring gel, powder or paste (optional)
Frosting:
2 (8 oz/250 g) pkg cream cheese, softened
1 cup (225 g) unsalted butter, at room temperature
6 to 6½ cups (780 to 845 g) icing sugar, divided
2 tsp vanilla extract
2 tsp orange extract
Orange food colouring gel, powder or paste
See recipe for optional rice paper sails
• Chapters •
0:00 New series: Baking Wisdom!
0:43 STEP 1: Cake Layers
Preheat the oven to 350°F (180°C)
Lightly grease and line the bottoms of three 8-inch (20 cm) round cake pans. Dust the sides of the pans with flour, tapping out any excess.
0:53 Mix the dry ingredients and butter
Sift the flour, sugar, baking powder and salt into a large bowl or the bowl of a stand mixer fitted with the paddle attachment.
2:16 Add the orange zest and butter
Stir to combine the zest, then add the butter and mix on medium-low speed until the mixture is crumbly, about 1 minute.
3:54 Add the liquids and eggs
In a separate bowl, whisk the eggs, orange juice, buttermilk, oil and vanilla and orange extracts together. Add all at once to the flour. If using a stand mixer, switch to the whip attachment (hand beaters still work fine) and mix first on low speed to combine. Increase the speed to medium and beat for 90 seconds, until the batter is thick and smooth. Add orange food colouring, if using.
6:33 Divide the batter among the pans and bake
Divide the batter evenly among the pans Give each pan a tap on the counter to knock out any air bubbles. Bake the cakes for 30 to 35 minutes, until a skewer inserted in the centre of the cake comes out clean. Cool the cakes in their pans for 20 minutes, then tip them out onto a rack to cool completely.
6:58 OPTIONAL: rice paper decor
Rice paper “sails” give this cake the appearance of movement. You will need three or four sheets of edible round rice paper, six or eight sheets of parchment paper, and some liquid or paste food colouring. Fill two to three pie plates with warm (not hot) tap water and add a few drops of liquid or paste food colouring to each. Crumple up a few pieces of parchment paper and set them on baking trays or cooling racks. Submerge a sheet of rice paper in the water until it softens, about 30 seconds. Carefully lift the rice paper from the water and lay it across the crumpled parchment. Repeat with two to three more sheets. Allow the rice paper to air-dry, uncovered, for 24 hours, then peel away parchment.
9:21 STEP 2: Frosting
Using electric beaters or a stand mixer fitted with the paddle attachment, beat the butter, cream cheese, and half the icing sugar on low speed, increasing to medium speed until combined and not too soft.
10:23 Add remaining icing sugar, and tint to a pale orange with colouring
10:48 Assemble
Place a cake layer onto a cake wheel or platter. Cover the top of the cake generously with frosting and spread to level it. Set the second cake layer on top and repeat, covering the top of it with frosting. Place the final cake layer on top, and enough frosting to cover the cake in a level layer. Spread frosting on the sides of the cake to cover and fill in any gaps. The cake should not be visible through the frosting. Chill the cake for an hour before decorating.
12:56 STEP 3: Decorate
Divide the remaining frosting into three bowls. Leave one as is. Tint one bowl a medium orange and the other a darker orange. Use an offset spatula to smear patches from all three bowls onto the side of the cake, leaving space between these smears. Use the same offset spatula or a cake or bench scraper to spread the frosting into a smooth layer while you spin the cake: blending the coloured patches will give the frosting a watercolour effect.
14:35 The results!
Press the rice paper “sails” onto the decorated cake. Chill the cake for at least 2 hours before serving.
How to make Heart Cinnamon Rolls & Best Frosting EVER | Kandee Johnson
oh my cute and yummy, heart shaped cinnamon rolls! CLICK THIS FOR EASY INGREDIENT LIST and INSTRUCTIONS too:
You are going to heart these and this frosting, it is the BEST cinnamon roll FROSTING ever. IT tastes better than the Cinnabon Cinnamon roll kind!
You will wow your family and friends with these heart cinnamon rolls- they will think you are the best, most creative and adorable baker ever!
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You will be the hit of the town with your baking skills. And seriously this frosting (icing) is so good you will want to eat it by the spoonful! I don't even really like frosting that much, and I love this frosting!
If a way to a man's heart is through his stomach, with these you will win his heart in no time! ha ha ha ha
DISCLAIMER:
Bake these cinnamon rolls at your own risk. I can not be responsible for the overly, excited reaction that people will have after seeing these adorable cinnamon rolls and tasting the frosting and people start screaming: oh my tastebuds! This is the best frosting I've ever eaten! I did not buy everything in the video- my gramma gave me the red circular cookie sheet! ha ha ha
Happy eating! your kandee
A Cinnamon Swirled Cake that Tastes like Snickerdoodle Cookies
This buttery soft snickerdoodle cake is swirled with cinnamon sugar and topped with a brown sugar cinnamon cream cheese frosting. I decorate mine semi-naked style with mini snickerdoodle cookies on top!
Recipe:
Ingredients
3 ⅓ cups cake flour (375g)
2 cups granulated sugar (400g)
1 Tablespoon baking powder
¾ teaspoon salt
1/2 cup unsalted butter, softened to room temperature and cut into Tablespoon sized pieces (113g)
½ cup neutral cooking oil (avocado, vegetable, or canola oil) (118ml)
1 ⅓ cup buttermilk, room temperature preferred
3 large eggs, room temperature preferred
1 teaspoon vanilla extract
Cinnamon Swirl
3 Tablespoons granulated sugar
2 ½ teaspoons ground cinnamon
Frosting
8 oz cream cheese, softened (226g)
½ cup unsalted butter, softened (113g)
¼ cup light brown sugar, firmly packed (50g)
1 teaspoon ground cinnamon
½ teaspoon vanilla extract
⅛ teaspoon salt
3 cups powdered sugar (375g)
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Instructions
00:00 Introduction
00:14 Preheat oven to 350F (175C). Lightly grease and flour the sides and bottoms of three 8” round baking pans. Set aside.
00:18 In a large bowl (or the bowl of a stand mixer) whisk together flour, sugar, baking powder, and salt until well-combined.
01:20 Using an electric mixer on low speed, add butter one tablespoon at a time. Do not add the next tablespoon until the first has been fully incorporated. Mixture should resemble sandy, coarse crumbs.
04:22 Add the oil and stir on low-speed until all of the dry ingredients have been moistened.
05:10 In a separate bowl (I use a large measuring cup) whisk together buttermilk, eggs, and vanilla extract until well combined.
06:30 With mixer on low-speed, gradually pour milk mixture into flour mixture. Once combined, scrape down the sides and bottom of the bowl using a spatula. Stir once more until batter is uniform and smooth.
07:52 Evenly divide cake batter into prepared pans and prepare cinnamon swirl.
Cinnamon Swirl
09:15 In a small bowl, whisk together sugar and cinnamon for cake swirl.
09:33 Sprinkle a heaping Tablespoon of cinnamon/sugar over each cake layer. Use a butter knife to swirl the mixture into the cake batter.
10:30 Transfer cakes to center rack of 350F (175C) oven and bake for 28-30 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
10:51 Allow cakes to cool for 15 minutes and then invert onto a cooling rack to cool completely before frosting.
Frosting
11:30 In a large mixing bowl, combine cream cheese, butter, and brown sugar and use an electric mixer to beat until smooth and creamy.
12:08 Add ground cinnamon, vanilla extract and salt, stir until combined.
12:31 With mixer on low speed, gradually add powdered sugar until frosting is smooth and creamy.
Assembly
13:49 If cakes are domed or unlevel, level cakes before assembly. I do thin layers of frosting between cake layers, a semi-naked frosting around the cake, and then decorative swirls on top using an Ateco 846 or 848 tip.
Notes
All purpose flour
You may substitute 3 cups/375 grams of cake flour for the all purpose flour.
Baking in different cake pans
9” cake pans: bake for slightly less time, checking at 22-23 minutes.
Using only two 8” or 9” pans: Cakes will need approximately 30-35 minutes in 8” pans or approximately 25 minutes in 9” pans. (Note that pans must be deep enough – about 2”, do not fill pans more than ¾ full).
13x9 pan: Approximate bake time will be 30 minutes.
Storing
Store in an airtight container at room temperature for up to 24 hours or in the refrigerator for up to 5 days.
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