Recipes tagged with « Cakes »
Hummingbird Cake Twist
Moist layered cake with banana and pineapple, but swapped in grated carrot and mango for sweetness and texture. Brown sugar replaced half regular white sugar for depth. Classic warm spices plus cardamom, adding a slight exotic feel. Cream cheese frosting with a dash of lime zest to cut through richness. Cake dense but not heavy, crumb tender, aroma rich and inviting. Bakes until golden, edges pulling slightly from sides in pan. A southern-inspired cake that plays with tradition.
Beetroot Cupcakes with Mascarpone Cream
Beetroot shredded, butter, and lemon juice softened together. Flour, baking powder, and salt mixed. Eggs whipped with sugar, lemon zest, vanilla. Dry ingredients folded alternately with beet mix. A dozen cups filled, topped with slivered almonds, baked 18-23 minutes. Beetroot syrup made by boiling water, honey, sugar, shredded beetroot till syrupy, then strained. Mascarpone whipped with cream and sugar till stiff peaks. Assembly with mascarpone disk, cupcake, drizzle beet syrup.
Twisted Red Velvet Log
A reworked festive dessert pairing cocoa and sweet vinegar punch. Two spongy layers rolled with velvety, sticky meringue. Substitutes maple syrup for corn syrup and sunflower oil for canola. Reduced flour and sugar amounts to shift texture; added white chocolate flakes for surprise. Whisking whites to rigid peaks with altered syrup temp. Baking slightly longer for extra chew. The log finished with soft, airy coat. Kept room temp. Serve immediately for best chew and shine.