cakes en ingles traducir delicious yellow cake

A Most Excellent White CakeThis delicious white cake bakes up high-and-mighty and is a staple for all kinds of

celebrations.Tools: Two 9-inch round cake pans

Cocoa Chocolate CakeThis take on chocolate cake bakes up nicely and makes a sturdy foundation for dreamy chocolate

decorations and accompaniments, which I explore in Chapter 12.

Tools: Two 9-inch round cake pansPreparation time: 15 minutes

Baking time: 35 minutesYield: 12 servings

3/4 cup unsweetened cocoa powder

2 teaspoons baking soda

1/4 teaspoon salt3 ¼ cups sifted cake flour

9 tablespoons unsalted butter, at roomtemperature and cut into 1/2-inch pieces

2 ½ cups granulated white sugar1 1/2 teaspoons pure vanilla extract

4 eggs2 cups whole milk

1 Preheat the oven to 350 degrees. Grease and flour two 9-inch round cake pans, and setaside.2 In a large bowl, sift together the cocoa powder, baking soda, and salt. Then whisk in the

sifted cake flour.3 In a large bowl, cream the butter. Add the sugar, and beat until light and fluffy. Add thevanilla, and continue beating.4 Add the eggs to the butter and sugar mixture, one at a time, beating well after eachaddition.5 With the mixer set on low speed, add the flour mixture and the milk to the egg mixturealternately, beginning and ending with the flour. Each addition should be mixed untiljust combined. Scrape down the sides of the bowl twice during beating.6 Pour the batter into the prepared pans, and bake for 35 minutes, or until a cake testerinserted in the center of the cake comes out with moist crumbs attached.7 Cool the cakes in the pans on wire racks for 10 minutes. Run a knife around the edges,

and then invert the cakes onto racks to cool completely.

Delicious Yellow Cake

Another staple for your repertoire, this yellow cake is popular for all occasions and pairs well with buttercream and milk chocolate frosting, which I cover in Chapter 8.


Baking time: 40 minutesYield: 12 serving

1 tablespoon baking powder1⁄2 teaspoon salt

3 1⁄2 cups sifted cake flour1 1⁄4 cups butter, at room temperature and cut

into 1⁄2-inch pieces2 cups granulated white sugar1 teaspoon pure vanilla extract

5 eggs1 cup whole milk

1 Preheat the oven to 350 degrees. Grease and flour two 9-inch round cake pans, and setaside.

2 In a large bowl, sift together the baking powder and salt. Then whisk in the cake flour.3 In a large bowl, cream the butter. Add the sugar, and beat until light and fluffy.

Add the vanilla, and continue beating.4 Add the eggs to the butter mixture, one at a time, beating well after each addition.

5 With the mixer set on low speed, add the flour mixture and the milk to the egg mixture alternately, beginning and ending with the flour.

Each addition should be mixed until just combined. Scrape down the sides of the bowl twice during beating.

6 Pour the batter into the prepared pans, and bake for 35 to 40 minutes, or until the cakesprings back when lightly touched and a cake tester inserted in the center of the cake

comes out with moist crumbs attached.7 Cool the cakes in the pans on wire racks for 10 minutes. Run a knife around the edges,


Flavor-Friendly Sponge Cake

This easy-to-bake cake stores, transports, and freezes well. I developed this version as an ideal base for soaking up flavored syrups, which I cover in Chapter 10.

Tools: 9-x-13-inch cake panPreparation time: 10 minutes


2 3⁄4 cups sifted cake flour3 teaspoons baking powder

1 1⁄4 cups unsalted butter, slightly softened andcut into 1⁄2-inch pieces

1 1⁄2 cups granulated white sugar5 eggs

1⁄4 cup whole milk

1 Preheat the oven to 350 degrees. Grease and flour a 9-x-13-inch rectangular cake pan,and set aside.

2 In a medium bowl, sift the baking powder over the cake flour, and whisk together.3 In a large bowl, cream the butter and the sugar until smooth, light, and fluffy. Add the

eggs, one at a time, beating well after each addition.4 With the mixer set on low speed, add the flour mixture and the milk to the butter mixture

alternately, beginning and ending with the flour.Each addition should be mixed until just combined.

Scrape down the sides of the bowl twice during beating.5 Pour the batter into the prepared pan. Bake for 30 minutes, or until a cake tester

inserted in the center comes out with just a few crumbs attached.6 Cool the cake in the pan on a wire rack for 10 minutes. Run a knife around the edges,

and then invert the cake onto a wire rack to cool completely.

The Best Carrot Cake Ever

This cake is a moist, delicious treat that pairs well with cream cheese frosting (see Chapter 8). I usually steer clear of self-rising flour, but I actually developed the recipe

for this cake when I was in the seventh grade, and old habits die hard.


Baking time: 40 minutesYield: 12 serving

ingredients

2 cups sifted self-rising flour1 teaspoon baking soda

1 teaspoon salt1 teaspoon cinnamon

2 cups granulated white sugar3 cups grated carrot (about 8 medium carrots)

1 1⁄2 cups vegetable oil4 eggs

1 Preheat the oven to 350 degrees. Grease and flour two 9-inch round cake pans, or spray a Bundt pan with a nonstick spray that contains flour.

2 In a large bowl, sift together the flour, baking soda, salt, cinnamon, and sugar.3 Add the carrot, oil, and eggs to the dry ingredients.

Mix until well blended, but don’t overmix.4 Pour the batter into the prepared pans. Bake for 40 minutes, or until a cake tester

inserted in the center of the cake comes out with some crumbs attached.5 Cool the cakes in the pans on wire racks for 10 minutes. Run a knife around the edges,

and then invert the cakes onto wire racks to cool completely.Vary It!:

For the Best “Light” Carrot Cake Ever, substitute 1 1⁄2 cups lowfat yogurt for the oil.

Rich Pound Cake

As far as decorations are concerned, this cake pairs well with

basic confectioners’ sugaricing (see Chapter 9).

Tools: 10-inch tube panPreparation time: 15 minutes

Baking time: 1⁄2 hours

Yield: 12 servings

1 1⁄2 cups unsalted butter, slightly softened and cut into 1⁄2-inch pieces1 pound confectioners’ sugar

6 eggs1 teaspoon pure vanilla extract

2 3⁄4 cups sifted cake flour

1 Preheat the oven to 300 degrees F. Grease and flour a 10-inch tube pan, and set aside.2 In a large bowl, cream the butter and gradually beat in the eggs and confectioners’

sugar until light and fluffy. Then beat in the vanilla.3 With the mixer on low speed, gradually add the flour, beating

just until mixed.4 Pour the batter into the prepared pan, and bake for 1 1⁄2 hours.5 Cool the cake in the pan on a wire rack for 10 minutes. Invert

the cake onto a wire rackto cool completely.

White Velvet CakeOne of my most popular cakes, this one sometimes comes out so perfectly you won’t

even have to level it! Plus the taste is so incomparable I’ve also used it for wedding cakes.

Tools: Two 9-inch round cake pans (or one 9-x-13-inch cake pan)Preparation time: 20 minutes


3⁄4 teaspoon salt1 1⁄2 teaspoons baking soda3 3⁄4 cups sifted cake flour

2 1⁄4 cups vegetable oil2 1⁄4 cups granulated white sugar

3 eggs1 1⁄2 teaspoons pure vanilla extract

1 1⁄2 cups buttermilk

1 Preheat the oven to 350 degrees F. Grease and flour the pans, and line them with parchment paper.

2 In a large bowl, sift the salt and baking soda over the cake flour, and then stir the mixturewith a balloon whisk.

3 In a large bowl, mix the oil and sugar together, and then add the eggs, one at a time,beating well after each addition. Mix in the vanilla.

4 With the mixer set on low speed, add the flour mixture and the buttermilk, alternately,beginning and ending with the flour. Each addition of flour should be mixed until just

combined. Scrape down the sides of the bowl twice during beating.5 Pour the batter into the prepared pans. Bake for 40 minutes, or until a cake tester

inserted into the center comes out with moist crumbs attached.6 Cool the cakes in their pans on wire racks for 10 minutes. Run a knife around the edges,


Table 7-1 breaks down the combinations for a variety of colors.I developedthese color recipes by mixing many batches of frosting and colors, but mixingcolors isn’t an exact science. Brands of coloring gels differ slightly in the colorsthey offer (even if the hues share the same name), so use the information inthis table as a jumping off point for your coloring endeavors, and then developyour own tried-and-true combinations.

Table 7-1 Mixing Your Own Frosting ColorsFinal Color Components ColorsApricot 2 parts orange plus 1 part golden yellow (or egg yellow)Aqua 5 parts sky blue plus 1 part leaf greenAvocado 4 parts lemon yellow plus 1 part leaf green plus a dab ofBlackBurgundy 5 parts rose pink plus 1 part violetChartreuse 8 parts lemon yellow plus 1 part leaf greenCopper 1 part golden yellow (or egg yellow) plus 1 part brown plus

1 part bright redCoral 3 parts rose plus 2 parts lemon yellowDusty rose 5 parts rose plus 1 part violetGold 10 parts lemon yellow plus 3 parts orange plus 1 part redor 4 parts golden yellow (or egg yellow) plus 1 part brownGray a dab of black added to white frostingJade 2 parts forest green plus 1 part leaf greenLavender 5 parts pink plus 1 part violetMauve 5 parts rose plus 2 parts orange plus 2 parts red plus 1 part blackMelon 3 parts rose plus 1 part orangeNavy 1 part sky blue plus 1 part violetPlum 1 part violet plus a dab of bright redRaspberry 3 parts rose plus 1 part bright redRust 8 parts orange plus 2 parts red plus 1 part brownTeal 9 parts sky blue plus a dab of lemon yellow

cakes en ingles traducir delicious yellow cake

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