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Delicious Red Velvet Cake

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  1. For the Red Velvet Cake: Preheat oven to 350 degrees F. Grease and flour 3 (9-inch) round layer cake pans.
  2. Sift flour, baking soda and coco together. Beat sugar and eggs together in a large bowl.
  3. In a separate bowl mix together oil, vinegar, food coloring, and vanilla. Add to the bowl of eggs and sugar and beat until combined.
  4. Add the flour mixture and the buttermilk to the wet mixture by alternating the buttermilk and dry ingredients. Always start with the flour and end with the flour.
  5. Pour batter into pans. Tap them on the table to level out the batter and release air bubbles. Bake for 25 minutes or until a cake tester inserted near the middle comes out clean but be careful not to over bake or you'll end up with a dry cake.
  6. Let layers cool on a wire rack for about 10 minutes before turning out of pan. Cool completely before frosting.
  7. For the cream cheese frosting: This is the "official" cream cheese frosting recipe but we always use about 1 1/2 recipes on each cake to cover it well.
  8. Let margarine and cream cheese soften to room temperature. Cream well. Add sugar and beat until mixed but not so much that the frosting becomes "loose". Add vanilla and nuts. Spread between layers and on top and sides of cake.

Caramel Cake

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch cake pans.
  2. Cream white sugar, 1 1/2 cups butter, and eggs together in a bowl. Beat well.
  3. Combine flour, baking powder, and 1/4 teaspoon salt. Add to the sugar mixture alternately with milk. Add vanilla extract. Beat until batter makes ribbons when falling from the whisk or beater. Divide batter among the prepared cake pans.
  4. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 30 minutes. Cool layers on a rack before icing, at least 1 hour.
  5. Combine brown sugar, 1 cup butter, and 1/4 teaspoon salt in a saucepan over medium heat. Stir until brown sugar is dissolved, about 3 minutes. Add evaporated milk and continue stirring. Bring to a gentle boil and let bubble for about 4 minutes, stirring constantly to avoid sticking. Remove from heat and allow to cool, about 5 minutes.
  6. Mix confectioners' sugar and vanilla extract into the butter-milk mixture using an electric mixer until icing caramelizes and thickens to the desired consistency.
  7. Spread icing onto the cooled cake layers. Stack layers; ice top and sides

The Best Chocolate Cake

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  1. Preheat oven to 350 degrees. Butter three 9-inch cake rounds. Dust with flour and tap out the excess.
  2. Mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed until combined.
  3. Add eggs, buttermilk, warm water, oil, and vanilla. Beat on a medium speed until smooth. This should take just a couple of minutes.
  4. Divide batter among the three pans. I found that it took just over 3 cups of the batter to divide it evenly.
  5. Bake for 30-35 minutes until a toothpick inserted into the center comes out clean.
  6. Cool on wire racks for 15 minutes and then turn out the cakes onto the racks and allow to cool completely.
  7. Frost with your favorite frosting and enjoy!


Chocolate Cream Cheese Buttercream Frosting

  • In a large bowl, beat together butter and cream cheese until fluffy. Use a hand mixer or stand mixer for best results
  • Add in cocoa powder and vanilla extract. Beat until combined.
  • Beat in powdered sugar, 1 cup at a time. Add milk as necessary to make a spreadable consistency. The frosting should be very thick and will thicken even more if refrigerated.
  • Add Strawberries as desired

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