happy new year cakes recipe

Honey-Orange Upside-Down Cake

Ingredients

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  Preparation1/2 cup honey
• 1/4 cup orange juice 
• 1 unpeeled orange (10 oz.), rinsed and very thinly sliced crosswise (about 1/8 in. thick; discard ends) 
• 3/4 cup (3/8 lb.) butter, at room temperature 
• 1 cup sugar
• 2 large eggs 
• 1 tablespoon grated orange peel 
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/3 cup whole milk

1. 1. In a 9- to 10-inch nonstick, ovenproof frying pan (with sloping sides) over medium-high heat, stir honey and orange juice until boiling. Cook without stirring until mixture is foamy, slightly thickened, and reaches 230° (carefully tilt pan so mixture is deep enough to register on thermometer), 2 to 4 minutes. Chill until thickened, about 15 minutes. Slightly overlap orange slices in concentric circles over syrup.
2. 2. In a large bowl, with a mixer on high speed, beat butter and sugar until smooth. Add eggs one at a time, beating well after each addition. Beat in orange peel.
3. 3. In another bowl, mix flour, baking powder, and salt. Stir half the flour mixture into butter mixture just until incorporated. Stir in milk, then remaining flour mixture, just until incorporated. Carefully scrape batter over orange slices in pan and spread level.
4. 4. Bake in a 350° regular or convection oven until a wooden skewer inserted in the center comes out clean, 35 to 40 minutes for regular, 25 to 30 minutes for convection. Let cool for 5 minutes.
5. 5. Invert a flat plate over pan. Invert cake onto plate and lift pan off, being careful with hot syrup. Let cool completely, then cut into wedges.
6. http://www.myrecipes.com
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 frosting on too early, but it tasted just perfect.

Coffee Cake with Mocha Frosting

Makes enough for 2 9″ layers

Coffee Cake

• 75g of coconut oil (100g of butter)
• 140 grams sugar (I used castor sugar)
• 2 Eggs (Separated)
• 280 grams of Cake Flour, Sifted (or 210 grams of plain flour and 4 tablespoons of cornflour)
• 2 teaspoons Baking Powder
• 1 1/2 teaspoon Cinnamon
• 50ml Cold Strong Coffee

METHOD

1. Cream the coconut oil or butter.
2. Add the Sugar to the butter mixture, gradually and mix completely.
3. Add the egg yolks and beat well.
4. Sift the Cake Flour, Baking Powder and Cinnamon together.
5. In small amounts, add the sifted dry ingredients, alternately with the Coffee, to the Butter/Sugar mixture.
6. Stir well between each addition.
7. Beat the Egg whites stiffly and add to the mixture, combining completely.
8. Pour the mixture into two greased layer cake pans and bake in a moderate oven (180C) for 25 to 30 minutes.
9. Leave the layers to cool – if you don’t leave them to cool the butter icing will melt off – you can eat it sooner, but is lightly messier 
10. Assemble the layers and spread with Mocha Frosting, recipe below.

Mocha Frosting

• 50 grams of butter (I decided not to sub in coconut oil here, as it doesn’t tend to mix too well without some heat and I didn’t want it to be too noticeable).
• 180 grams of icing sugar
• 2 Tablespoons Cocoa
• 2 Tablespoons Strong Hot Coffee
• 1 teaspoon Vanilla Essence

METHOD

1. Cream the Butter until it is soft. I smooshed it with a spoon till it was softened, because mine came straight from the fridge.
2. Add sugar gradually, beating well between adding more.
3. Mix the Cocoa and hot coffee together. Add the remaining ingredients with the sugar and butter mix.
4. Continue to beat the mixture and add Sugar until the mixture becomes light and fluffy. Once the cake has cooled, layering them using the frosting mixture to sandwich them together

http://coffeemuffins.com/

Old-Fashioned Chocolate Cake

Ingredients
Cake:
1 1/2 cups all-purpose flour
1 cup superfine sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/3 cup best-quality cocoa
1 1/2 sticks soft unsalted butter
2 large eggs
2 teaspoons good-quality vanilla extract
2/3 cup sour cream
Special equipment: 2 (each 8-inch diameter) layer tins with removable bases, buttered
Frosting:
6 ounces good-quality semisweet chocolate, broken into small pieces
3/4 stick unsalted butter
2 1/2 cups confectioners' sugar
1 tablespoon light corn syrup
1/2 cup sour cream
1 teaspoon good-quality vanilla extract
Sugar flowers, to decorate, optional
Directions
Take everything out of the refrigerator so that all ingredients can come room temperature.

Preheat the oven to 350 degrees F.

Put all the cake ingredients: flour, sugar, baking powder and soda, cocoa, butter, eggs, vanilla, and sour cream into a food processor and process until you have a smooth, thick batter. If you want to go the long way around, just mix the flour, sugar and leavening agents in a large bowl and beat in the soft butter until you have a combined and creamy mixture. Now whisk together the cocoa, sour cream, vanilla, and eggs and beat this into your bowl of mixture.

Divide this batter, using a rubber spatula to help you scrape and spread, into the prepared tins and bake until a cake tester comes out clean, which should be about 35 minutes, but it is wise to start checking at 25 minutes. Also, it might make sense to switch the 2 cakes around in the oven halfway through cooking time. Remove the cakes, in their tins, to a wire rack and let cool for 10 minutes before turning out of their tins. Don't worry about any cracks as they will easily be covered by the frosting later.

To make this icing, melt the chocolate and butter in a good-sized bowl either in the microwave or suspended over a pan of simmering water. Go slowly either way: you don't want any burning or seizing.

While the chocolate and butter is cooling a little, sieve the confectioners' sugar into another bowl. Or, easier still, put the icing sugar into the food processor and blitz to remove lumps.

Add the corn syrup to the cooled chocolate mixture, followed by the sour cream and vanilla and then when all this is combined whisk in the sieved confectioners' sugar. Or just pour this mixture down the funnel of the food processor onto the powdered sugar, with the motor running.

You may need to add a little boiling water, say a teaspoon or so, or indeed some more confectioners' sugar, depending on whether you need the frosting to be thiner or thicker. It should be liquid enough to coat easily, but thick enough not to drip off.

Choose your cake stand or plate and cut 4 strips of baking parchment to form a square and sit 1 of the cakes, uppermost (i.e. slightly domed) side down.

Spoon about 1/3 of the frosting onto the center of the cake-half and spread with a knife or spatula until you cover the top of it evenly. Sit the other cake on top, normal way up, pressing gently to sandwich the 2 together.

Spoon another 1/3 of the frosting onto the top of the cake and spread it in a swirly, textured way (though you can go for a smooth finish if you prefer, and have the patience). Spread the sides of the cake with icing and leave a few minutes until set, then carefully pull away the paper strips.

I love to dot the top of this with sugar pansies, and you must admit, they do look enchanting, but there really is no need to make a shopping expedition out of it. Anything, or indeed nothing, will do.
http://www.foodnetwork.com

Vanilla Cake Ingredients:

Vanilla Cake Recipe

• 2 cups (500 mL) sugar
• 4 eggs
• 2-1/2 cups (625 mL) all-purpose flour
• 1 cup (250 mL) milk
• 3/4 cup (175 mL) vegetable oil
• 2-1/4 teaspoons (11 mL) baking powder
• 1 teaspoon (5 mL) vanilla

How to make Vanilla Cake:

• Preheat oven to 350 degrees F (180 degrees C). Line two 9-inch (23-cm) round cake pans or one 9×13-inch (23 x 33 cm) rectangular baking pan with parchment paper. Grease the paper and the sides of the pan well.
• In a large mixing bowl, with an electric mixer, beat sugar and eggs together until slightly thickened, about 1 minute. Add flour, milk, oil, baking powder, and vanilla and beat for another minute, just until the batter is smooth and creamy. Don’t overbeat. Pour batter into the prepared baking pan(s).
• Bake in preheated oven for 30 to 40 minutes or until the tops are golden and a toothpick poked into the center of the layer comes out clean. (A single rectangular pan will take longer to bake than two round ones.) Loosen the sides of the cake from the pan with a thin knife, then turn out onto a rack and peel off the paper. Let cool completely before covering with frosting, if desired.
• http://www.evernewrecipes.com
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Unbaked Cheese Cake Recipe

Ingredients

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  Unbaked Cheese Cake
  Cracker Crust
• 1 1/4 cups graham cracker crumbs
• 1/4 cup margarine, softened
• 1/4 cup sugar

For Filling

• 1 (8 ounce) package cream cheese
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup heavy cream, whipped
• 2.5 ounce filling (filling of your choice like Cherry, Strawberry)

How to make Unbaked Cheese Cake

• Mix together graham cracker crumbs, margarine, and sugar in a bowl until well incorporated and crumbly. Press into a pie plate, going up the sides as much as possible.
• Beat together the cream cheese, sugar, and vanilla in a bowl until smooth and spreadable. Whisk whipped cream into cream cheese mixture until smooth.
• Pour cream cheese into prepared crust. Smooth the top with a spatula, and refrigerate until firm, about 2 to 3 hours.
• Spread the cherry pie filling (or filling of your own choice) over the top, and refrigerate until serving.
• http://www.evernewrecipes.com/
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• Chocolate Banana Mousse Cake Ingredients:

  

  Chocolate Banana Mousse Cake Recipe
  • 1 23cm chocolate sponge cake
  • 1 ½ tsp gelatine
  • 3 tbsp cold water
  • 2 cups heavy cream
  • 4 tbsp powder sugar
  • 2 ripe banana, mashed
  • 2 bananas, sliced
  • Decoration:
  • Melted chocolate
  • icing sugar

  How to make Chocolate Banana Mousse Cake:

  • In a small heatproof bowl, sprinkle the gelatine over the cold water and leave for 5 minutes until spongy. Set the bowl over a small saucepan with simmering water and stir until the gelatine dissolves. Set aside to cool.
  • In the same time, beat the heavy cream and the powder sugar until peaks form. Add the cooled gelatine and beat until only combined. Fold in the mashed bananas until combined.
  • Split the chocolate sponge cake horizontally. Set the base of the cake in a 23cm spring form cake ring. Arrange sliced bananas over the top , pour over the cream filling and smooth the top with a spatula. Cover with the domed half of the sponge cake making sure to put it right in the center leaving ¼ inch in the edges. Arrange the rest of the sliced bananas all around the edge, inserting them in the empty spaces between the ring and the filling. Chill for 3-4 hours
  • Sift icing sugar over the top and use the melted chocolate to decorate the sliced bananas in the edges. Best served at the same day.

  • Black Forest Cake II Ingredients

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      Black Forest Cake II Recipe
      1 2/3 cups all-purpose flour
    • 2/3 cup unsweetened cocoa powder
    • 1 1/2 teaspoons baking soda
    • 1 teaspoon salt
    • 1/2 cup shortening
    • 1 1/2 cups white sugar
    • 2 eggs
    • 1 teaspoon vanilla extract
    • 1 1/2 cups buttermilk
    • 1/2 cup kirschwasser
    • 1/2 cup butter
    • 3 1/2 cups confectioners’ sugar
    • 1 pinch salt
    • 1 teaspoon strong brewed coffee
    • 2 (14 ounce) cans pitted Bing cherries, drained
    • 2 cups heavy whipping cream
    • 1/2 teaspoon vanilla extract
    • 1 tablespoon kirschwasser
    • 1 (1 ounce) square semisweet chocolate

    How to make Black Forest Cake II

    • Preheat oven to 350 degrees F (175 degrees C). Line the bottoms of two 8 inch
      round pans with parchment paper circles. Sift together flour, cocoa, baking soda
      and 1 teaspoon salt. Set aside.
    • Cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Beat
      in flour mixture, alternating with buttermilk, until combined. Pour into 2 round 8
      inch pans.
    • Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes, or until a
      toothpick inserted into the cake comes out clean. Cool completely. Remove paper
      from the cakes. Cut each layer in half, horizontally, making 4 layers total. Sprinkle
      layers with the 1/2 cup kirshwasser.
    • In a medium bowl, cream the butter until light and fluffy. Add confectioners
      sugar, pinch of salt, and coffee; beat until smooth. If the consistency is too thick,
      add a couple teaspoons of cherry juice or milk. Spread first layer of cake with 1/3
      of the filling. Top with 1/3 of the cherries. Repeat with the remaining layers.
    • In a separate bowl, whip the cream to stiff peaks. Beat in 1/2 teaspoon vanilla
      and 1 tablespoon kirshwasser. Frost top and sides of cake. Sprinkle with
      chocolate curls made by using a potato peeler on semisweet baking chocolate.

    • Black Forest Cake II is ready to serve.

    Prep Time:30 Min
    Cook Time:40 Min
    Ready In:2 Hrs 10 Min
    Servings : 12
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  • http://www.evernewrecipes.com
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