A Sweet Blog By Ivy Harris

> > CAKE RECIPES < <

> > FUNFETTI CUPCAKES < <

  COOK TIME        25min.            SERVES          12-24 cupcakes

> > RECIPE CARD < <

DID YOU KNOW...

TIP* Use a pastry bag to fill pans for clean look

This recipe is for a nice hearty moist cake. I love that it isn't like the boxed cake mixes tou buy in stores and it's super soft and spongy. 

However, some love that texture of cake and if you're one of those people, instead of butter try adding 3/4 cups of coconut oil or any oil of your choice.

INGREDIENTS

DIRECTIONS

Pre-heat oven to 350º and grease pan with spray of choice

3 1/4 cups non-bleached cake flour

In a large bowl mix together dry ingredients.

2 cups granulated sugar

Beat butter, sugar, vanilla and eggs in mixer until creamy. Add dry ingredients slowly and milk in bathces. Beat until thick and creamy. Then add to cupcake pan/ cake pan and bake 20-25 min.

1 tspn baking powder

4 brown free-range eggs

3/4 cup unsalted butter soft

1 tblspn vanilla extract

Allow cake to cool down in pan. Cake should be golden brown
on top and doubled in size. 

1 1/2 cups 1% milk room temp.

1 tspn salt

The Pretend Pastry Chef

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> > MINI PB CUPCAKES < <

  COOK TIME        12min.            SERVES          48 mini cupcakes

> > RECIPE CARD < <

DID YOU KNOW...

TIP* Use a mini ice-cream scoop to fill  baking cups

This recipe doesn't need the peanut-butter in the cake batter. You can actually make it without that if you like. I prefer it in the cake batter because you get that peanut-butter flavor not just on the frosting, but throughout the entire bite of the mini cake.

INGREDIENTS

DIRECTIONS

Pre-heat oven to 350º and grease pan with spray of choice

1 3/4 cups non-bleached cake flour

In a large bowl mix together dry ingredients.

2 cups granulated sugar

Beat butter, sugar, vanilla, peanut-butter and eggs in mixer until creamy. Add dry ingredients slowly and milk in bathces. beat until creamy and then scoop into baking cups. Bake 12 minutes.

1 1/2 tspn baking powder/ baking soda

2 brown free-range eggs

 1 stick unsalted butter soft

3/4 cup peanut-butter/ cocoa

Allow cake to cool down in pan before placing on cooling rack to finish. Frost once cooled and top with Reese's slice.

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1 cup 1% milk room temp.

1 tspn salt / vanilla extract

The Pretend Pastry Chef

> > WHITE CAKE SURPRISE< <

  COOK TIME        25min.            SERVES          8-10

> > RECIPE CARD < <

DID YOU KNOW...

TIP* fold the egg whites in cake batter, do not mix them

When making the buttercream for this recipe, I decided to switch out milk and use heavy whipping cream to give it a whipped cream texture.

What You'll Need:

1 cup unsalted butter soft
4 cups powdered sugar
1 tblspn vanilla extract
1 cup unsweetened cocoa powder
1/2 cup heavy whipping cream


INGREDIENTS

DIRECTIONS

Pre-heat oven to 350º and grease pan with spray of choice

3 cups cake flour or Gluten Free Flour**

In a large bowl mix together dry ingredients.

1 1/2 cups granulated sugar

Beat butter, sugar, vanilla,  Add dry ingredients slowly and milk in bathces. beat until creamy. Set aside until ready for second part of cake batter mixture. In a new bowl, whisk egg whites until

1/2 tspn salt 

5 brown free-range egg whites

1 cup butter (softened)

2 tspns baking powder

they form thick shinny peaks. Once they have done so, fold into the cake batter. Bake for 25 minutes and allow to cool. Decorate!

1 cup 1% milk room temp.

1 tspn vanilla extract

The Pretend Pastry Chef

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