Cake recipe help

Hi ladies

I am planning my boy's birthday party and need to start thinking about their cakes.....unfortunately I am 'baking challenged'!! Lol

Do any of you have a great Red Velvet or Chocolate cake recipe?? Of course they couldn't want the same flavour could they ?!?!?

Posted on June 24, 2014 at 11:23 pm
Canooknic
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07/19/2013
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(9) Comments

LauraSweet
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06/12/2010
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I'm a cake girl, and I've tried a lot of different recipes, but I generally fall back on a doctored cake mix no matter what flavor I'm making....well, except carrot cake. I don't know if you would consider a mix or if you're strictly a "from scratch" baker. As far as mixes go, I prefer Duncan Hines. Using their red velvet mix saves a lot of money over making from scratch because red velvet takes so much food coloring, and it's expensive. 

For chocolate, I like either their Devil's Food or Dark Chocolate Fudge mix. Instead of water, I use either milk or half milk and half liquid coffee creamer (flavor of your choice). There are more modifications you can make, but that keeps it simple and produces good results.

Posted on June 24, 2014 at 11:59 pm
Canooknic
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 Do you know of any that are nut-free? Their best buddy has a serious allergy to all nuts which is why I was thinking of making them from scratch

Posted on June 25, 2014 at 12:25 am
Canooknic
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 Sorry...thank you for answering me Laura! (How rude am I????)

Posted on June 25, 2014 at 12:33 am
Kuppy13
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09/05/2014
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 I usually make a dump cake, they're super easy because you literally dump all of the ingredients into a bowl mix, bake, and go!  

This one is for salted caramel chocolate but there are tons of flavors out there:

http://www.tablespoon.com/recipes/salted-caramel-chocolate-dump-cake/5c989f6f-b488-4ca1-8665-f9b95f21c1ae

Enjoy!

Posted on June 25, 2014 at 8:08 am
LauraSweet
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Nicki, I did not find any cake mixes that are widely available that are marketed as nut free. They don't seem to contain nuts, but there's always the risk of cross contamination in the factories. There's a line of allergy free cake mixes from Cherrybrook Kitchen, but it looks like they only have a chocolate and a yellow cake mix.

I can't say for sure because I haven't tried it, but this looks like a good red velvet cake recipe: http://www.theansweriscake.com/red-velvet-cake/

Red Velvet Cake

And this chocolate cake recipe looks pretty amazing: http://www.mybakingaddiction.com/the-best-chocolate-cake-recipe/

Post image for The Best Chocolate Cake

Posted on June 25, 2014 at 2:21 pm
Canooknic
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 Thank you (again) Laura. They both look beautiful....I might give them a trial run next week to see if I can make them look as good as the photos, although I am making a Lego Batman & Nick Fury so they won't be quite so sophisticated!!

Posted on June 25, 2014 at 6:58 pm
Jeremy7086
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12/31/2014
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Ingredients:

125 g soft unsalted butter, plus extra, for greasing

380 g sugar

2 eggs, beaten

2 tbsp red food colouring

½ vanilla bean, seeds scraped 

2 tbsp cocoa

250 ml (1 cup) buttermilk

½ tsp salt

250 g plain flour, sieved, plus extra, for dusting

25 g cornflour

1 tsp baking soda (bicarbonate of soda)

1 tsp apple cider vinegar

Fresh berries, to garnish

For the filling

800 g cream cheese, softened

300 g soft unsalted butter

300 g sugar

½ vanilla bean, seeds scraped 

Method:

Chilling time 3 hours

Heat the oven to 180°C.

Beat the butter and the sugar in a bowl until creamy. Add the eggs, little by little, stirring well after each addition. Add the red food coloring, the vanilla seeds and the cocoa and mix well. Mix the buttermilk with the salt. Stir into the cake mixture, alternating with the flour as you go. Stir the baking soda into the apple vinegar until smooth, then add to the cake mixture.

Grease the spring form cake tins well and sprinkle with flour. Divide the cake mixture between the two cake tins. Bake each in the oven for about 35 minutes. Use a wooden cocktail stick to test if the cake is ready. Place on a wire rack to cool. Remove from the cake tin and cut in half horizontally.

For the filling, place the cream cheese in a bowl together with the butter, sugar and vanilla seeds. Cream using an electric whisk.

Place one of the cake bases onto a cake plate with cake ring. Spread about a quarter of the cream cheese mixture over the top, followed by another cake base. Carry on layering the cake, finishing with a layer of cream cheese. Place in the fridge for 3-4 hours to chill completely.

Garnish with fresh berries and serve.

 

Posted on July 8, 2014 at 12:13 am
Canooknic
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 Thank you - that sounds delicious 

Posted on July 8, 2014 at 12:23 am
kannymary222
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05/04/2010

kannymary222

Comment has been removed by Project Wedding due to a violation of our Terms of Use
Posted on July 13, 2014 at 12:56 pm

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