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When planning your next party, try this sunflower shaped cake recipe.
- FOR THE CAKE:
- 150 grams Cake Flour, Sifted
- 1-½ teaspoon Baking Powder
- 75 grams Butter
- 6 whole Eggs (separated)
- 200 grams Sugar
- 1 teaspoon Vanilla
- FOR THE BUTTERCREAM FROSTING:
- 250 grams Butter
- 500 grams Icing Suger
- 2 Tablespoons Milk
- 1 teaspoon Vanilla
- 2 drops Food Coloring Yellow (for The Light Yellow Frosting Portion)
- 3 drops Food Coloring Yellow (for The Dark Yellow Frosting Portion)
- 2 Tablespoons Chocolate Candy Or Sprinkles, For Decorating
For the cake:
Sift the flour and baking powder three times. Set aside.
Melt the butter in a small pan over low heat. Once melted, remove from heat and let cool. Set aside.
Separate the egg whites and yolks. Beat egg whites until they become white and frothy. Add sugar little by little and continue beating until sugar dissolves.
Next add the egg yolks and beat about 5 minutes. After that, add in the dry ingredients, melted butter, and vanilla. Mix well using a rubber spatula.
Pour the cake batter into an 9-inch sunflower shaped cake pan that has been greased with butter and floured.
Preheat oven to 180 C degrees and bake the cake for 25 minutes.
The cake is ready when you can lightly press on it with your finger and it bounces back.
Remove the cake from the oven and let cool before decorating it. When the cake is cool, invert it onto your serving platter and peel off the top crust (just the outer crust) of your cake.
For the frosting: Using an electric mixer, beat butter in a bowl until pale. Gradually add icing sugar and milk, beating constantly until combined. Add vanilla . Mix. Divide into two portions. Add food coloring to each portion (2 drops in one, 3 drops in the other). Mix well.
Fill pastry bag (piping bag)with the buttercream frosting and pipe onto the cake. (Use star nozzle). Next place chocolate candy in the center of cake (for the sunflower seeds). I’ve done in the photo above.
Serve and enjoy.
- 1 1/2 cups all-purpose flour, plus more for pan
- 3 cups cake flour (not self-rising)
- 2 1/4 teaspoons baking powder
- 3/4 teaspoon baking soda
- Coarse salt
- 2 sticks unsalted butter, room temperature, plus more for pan
- 2 1/4 cups sugar
- 6 large eggs, room temperature
- 2 cups low-fat buttermilk, room temperature
- 1 tablespoon pure vanilla extract
- Easy Buttercream
- 1 tablespoon unsweetened cocoa powder
- Gel-paste food coloring
- 3/4 cup blackberries or blueberries
Preheat oven to 350 degrees. Sift flours, baking powder, baking soda, and 1 1/2 teaspoons salt into a bowl.
Beat butter and sugar with a mixer on medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to medium, and add eggs, 1 at a time. Reduce speed to low, and gradually add flour mixture, alternating with buttermilk, beginning and ending with flour. Beat in vanilla.
Butter a 5-inch tart pan with a removable bottom, dust with all-purpose flour, and tap out excess. Line mini-muffin tins with mini baking cups (you'll need 75 cupcakes total).
Fill tart pan halfway with batter (about 1/2 cup), then fill each baking cup halfway with batter (a generous tablespoon each). Bake until tops spring back when lightly touched, about 12 minutes for the cupcakes and 14 minutes for the cake. Transfer pans to wire racks, and let cake and cupcakes cool completely.
Transfer 1/4 cup buttercream to a bowl, and stir in cocoa powder. Divide remaining buttercream among 3 bowls, and tint each batch a different shade of yellow or orange with gel-paste food coloring. Frost tops of cupcakes using the 3 colors. Frost top of cake with chocolate buttercream. Arrange berries over top of cake to cover and create "seeds." Arrange cupcakes around cake to create "petals," forming a sunflower shape.
Pumpkin Pecan Cobbler
Winning Recipe in Sunflour Power Bake-Off in Little Rock Submitted by Lenda Hood
- 1 ¼ cups Sunflour Self-Rising Flour (if you do not have self-rising flour, use 1 cup and 3 tablespoons of Sunflour plain flour, 2 teaspoons of baking powder, and ½ teaspoon of salt)
- ¾ cup sugar
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon cloves
- ½ cup pumpkin puree
- ¼ cup milk
- ¼ cup melted butter
- 1 ½ teaspoons vanilla extract
- ½ cup sugar
- ½ cup light brown sugar
- ¼ cup pecan pieces (halves may also be used if you prefer)
- 1 ½ cups very hot water
Preheat oven to 350 degrees. Grease an 8" square baking pan.
Stir together self-rising flour with sugar and spices in a medium size bowl. (If using plain flour, stir in baking powder and salt as well)
In another medium size bowl, stir together pumpkin puree, milk, melted butter, and vanilla extract. Pour dry ingredients into wet ingredients and stir until combined. Batter will be stiff. Spread batter evenly in greased pan.
Mix together ingredients for the topping: sugar, brown sugar, and pecan pieces. Spread topping evenly over batter, then pour hot water over topping. DO NOT STIR!
Bake in preheated oven for 40 minutes or until it looks settled.
Especially tasty with vanilla ice cream and extra toasted or candied pecans.
Prepare cake mix according to package directions for making two, 8-inch round cakes.
Cut a thin slice off the top of each cake to make them level. Place one round cake on a plate or cake stand and top with chocolate frosting. Place the second round cake on top of frosting. Frost entire cake with chocolate frosting.
Place Peeps Yellow Marshmallow Chicks on top of the cake's edge with their tails facing out. Place chocolate chips on top of cake in a circular pattern. If desired, use a leaf-shaped tip to pipe green icing at the base of the cake.
How Do I Make a Sunflower Twinkie Cake?
Make and cool a chocolate cake.
- If using a box cake, follow the box instructions.
- (OR you can make your own cake). Here is a Good Recipe You Can Use:
- Cover a pizza pan with aluminum foil.
- Place cake in the center of the pan and frost. (I usually put wax paper pieces just barely under the cake so that it won’t get on the pan or foil).
- Then put Hershey Kisses all over the top of the cake so that the top is covered.
- Place Twinkies around the outside of the cake.
- Mix 1 cube softened butter with a hand mixer.
- Add 3 cups powdered sugar, 4 Tablespoons cocoa, 5-6 Tablespoons milk, and 1/2 teaspoon almond extract or vanilla extract.
- Mix until creamy.
- Frost Round Chocolate Cake.
I asked myself today what is my reason for getting out of bed? I told myself, I think that one of the biggest reasons to get out of bed was so that I could work on the blog and be an example to my kids and grand kids. I don’t want to be remembered as the grandma that stayed in bed all day.
I grew up in a family where I was the youngest of 8 children. Our family had a tradition of having a birthday cake each year. Each of us looked forward to our birthday cake as our birthday drew near. As the children got older, we started making the birthday cakes for our siblings and even our parents.
My mother loved plants and flowers of any kind. Her birthday was in September and the Sunflowers were in full bloom at her birthday time. One of my nieces reminded me that I had made this cake for my mother’s 75th birthday.
My mother absolutely loved it (and so did her grandchildren and great-grandchildren). We are never too old or too young for a birthday cake and the love of being remembered on our birthday! Make a Sunflower Twinkie Cake for someone that you love today.
How to make homemade yellow cake
Begin by beating the butter and oil together with the sugar, baking powder, and salt until well combined. You want it to be mixed well, so beat for about 2-3 minutes.
Add in the eggs and then egg yolks one at a time, and mix well.
Add half of the flour, and then all of the milk. The batter may look curdled after you add the milk
Then, add the remaining half of the flour. Mix just until combined, but don’t overmix.
Divide the batter between the prepared pans, and bake.
What Kind of Homemade Cake Can Dogs Eat?
Unfortunately, your pup can’t share your favorite sheet cake from the local baker.
When it comes to crafting cakes for canines, not all ingredients are on the table. Before finding a great recipe to whip up for your doggo, it’s important to understand which ingredients our dogs can and cannot consume safely.
Generally, dog-safe cakes have a base of whole grain or grain-free flour mixed in with fresh fruits or vegetables. Most of the cakes are covered in a pup approved “frosting” like peanut butter, though they’re still perfectly delicious to your dog on their own.
Dog-Friendly Cake Ingredients
Here are some doggo-friendly ingredients you can use to make Fido’s cake.
- Whole-Grain Flours — Flours made of wheat, oats, or barley will serve as a safe, tasty, and nutritious base for your canine cake. Enriched (processed) varieties are acceptable in a pinch, but they won’t provide as much fiber as their less-processed counterparts.
- Non-Grain Flours — If your dog has a grain sensitivity, you’ll definitely want to stick with flours without grain like coconut, almond, potato, lentil, or chickpea.
- Carob – Carob is a dark pod legume that, when ground up, has a texture and appearance very similar to chocolate. It’s completely safe for dogs, and some owners love to use it on their dog’s treats, largely for that tasty treat look!
- Seed-Free, Finely Diced or Sliced Apples or Pears — Neither of these fruits are exactly nutritional powerhouses, but they’re tasty, sweet, and safe for your floof. Just be sure to remove any seeds, cores, and stems, as they contain toxins.
- Many Berries — Bowow! Blueberries, blackberries, strawberries, and raspberries are all safe, antioxidant-rich morsels of goodness that most dogs love.
- Diced or Shredded Carrots — Carrots are a nutritious, delicious, and contain a bit of fiber, so they’re always good to include in dog-friendly cakes.
- Peas — Look, you may recoil at the notion of peas in your cake, but Fido will love ’em. Besides, you can’t very well include carrots without peas.
- Chopped or Finely Sliced Potatoes — Admittedly, potatoes aren’t commonly incorporated in human cakes, but your dog will find them to be a delicious and safe addition.
- Chopped or Finely Sliced Pumpkin — Not all dogs are fond of pumpkin, but it is a great addition to the diets of those who like it. Pumpkin is not only nutritious, but it can help keep your dog’s digestive tract working properly.
Dog-Friendly Frosting Ingredients
You can’t make a cake without frosting! But it’s important to use dog-safe ingredients when frosting your canine’s cake. Any of the ones listed below will work fabulously!
- Plain Yogurt (No Sugar Added) — Yogurt is a tasty, dog-safe ingredient that can make a good frosting base. Additionally, yogurt is full of beneficial bacteria (probiotics), that’ll help keep your canine’s colon healthy.
- Pumpkin Puree — Pumpkin puree (not pumpkin pie filling) is a nutritious ingredient that’ll make a tasty, high-fiber frosting for Fido.
- Unsweetened Applesauce — Sweet, spreadable, and safe for your pooch, applesauce works quite well as a canine-cake frosting.
- Bananas or Plantains — These fiber-rich fruits make great toppers for DIY dog cakes, just be sure to slice them in bite-sized pieces.
- Sweet Potato Puree — Sweet potatoes are safe for dogs, packed with nutrition, and most dogs seem to like the way they taste, so consider using some pureed sweet potatoes to top your pupper’s cake.
- Mashed Potatoes — While softened potatoes are totally safe for dogs, you won’t want to feed your dog the mashed potatoes from the Thanksgiving table. Dogs have trouble digesting rich ingredients like big quantities of butter, gravy, and sour cream.
- Peanut Butter — Make sure are selecting a dog-safe peanut butter that does not contain xylitol. Xylitol is an artificial sweetener that is toxic to dogs. Try to look for peanut butter that contains just peanuts or a simple ingredient list, preferably without added salt.
- Small Quantities of Honey — Honey can make quite a sticky mess, but it is a safe, naturally sweet ingredient that’ll leave your dog smackin’ his lips long after he polishes off the cake.
Ingredients To Avoid in Homemade Dog Cakes
Here are some common ingredients that you’ll want to avoid giving to your pooch. These ingredients can be toxic in a cake or on their own, so keep them well out of Fido’s reach.
- All-Purpose Flour — White, all-purpose flour is safe, but low in fiber — if you’re going to go to the trouble of making a cake for your dog, you may as well use the healthiest ingredients possible. So, opt for a grain-free or whole-grain flour instead when baking your dog’s cake.
- Avocados — Avocados contain a compound known as persin, which is toxic to dogs. While small amounts of avocado oil or flesh may be safe for some dogs (they’re even incorporated into some dog foods), it’s better to just err on the side of caution and skip them when making canine cakes.
- Cherries –– Technically, cherries are safe, but the pits must be removed.
- Chocolate — Infamously toxic to dogs!
- Grapes or raisins — Grapes and raisins (as well as their derivatives, such as grape juice) are toxic to dogs.
- Walnutsand Macadamia Nuts — Many nuts (including peanuts and almonds, among others) are safe for dogs, but these two are both dangerous for floofs.
- Anything with Caffeine — Caffeine causes a much stronger reaction in dogs than it does people, and moderate amounts may prove fatal for small doggos.
- Alcohol — Dogs can’t process alcohol like people can, so skip the rum when making a cake for your canine. And even if it were safe, getting a doggo drunk would just be a bad idea.
- Citrus Fruits — Citrus fruits aren’t exactly toxic for dogs, and some may enjoy the occasional orange slice. But citrus fruits can be too acidic for dogs in large quantities, so just skip them when making cakes.
- Onionsand Garlic — Most plants in the genus Allium can cause damage to your dog’s red blood cells. Leeks, shallots, chives, and scallions are also members of this group and similarly dangerous.
- Xylitol — Xylitol is an artificial sweetener that’s extremely toxic to dogs.
- Excess Salt — While a small amount of salt is necessary for life, too much can make your doggo sick, so go easy there, chef.
44 Box Cake Mix Recipes that Taste Homemade
Southern bakers have always been crafty with the ingredients they have on hand and the time they have to use them. Even if Mama is a diehard from-scratch baker, there are times when everyone has to turn to a box of cake mix. These dreamy cakes are anything but basic, but the prep is just that. With these incredible box cake mix recipes, not a soul at the party will know you had a little help from Betty Crocker. Whether you&rsquore short on time, are a novice baker, or need an easy baking project to do with the kids this weekend, these box cake recipes are so much fun. With festive recipes using boxed cake mix like Candy Cane Cake Bars, Halloween Cake Pops, Heart Cookies, Pumpkin Dump Cake, and more, you&rsquoll have simple cake recipes for every holiday this year. You&rsquoll be amazed at how homemade these cake recipes taste from simply adding a few ingredients and a dreamy frosting. So go ahead and hit the baking aisle&mdashwe promise it&rsquoll be worth it.
Multigrain Sunflower Bread
Crunchy and nutty from the seeds and grains, this bread makes a great sandwich, and super toast.
- 1 cup (227g) water
- 2 1/2 cups (300g) King Arthur Unbleached Bread Flour
- 2 tablespoons (25g) vegetable oil
- 2 tablespoons (43g) honey or 2 tablespoons (26g) brown sugar
- 1/2 cup (71g) sunflower seeds
- 1/2 cup (45g) rolled oats, old-fashioned or quick-cooking
- 3 tablespoons (25g) sesame seeds
- 1 1/4 teaspoons (8g) salt
- 2 teaspoons active dry yeast or instant yeast
To make the dough: Weigh your flour or measure it by gently spooning it into a cup, then sweeping off any excess. Combine all of the dough ingredients and mix and knead — by hand, mixer, or bread machine — to make a soft, smooth dough.
Transfer the dough to a lightly greased bowl, cover the bowl, and allow the dough to rise until puffy, about 1 to 1 1/2 hours.
Transfer the dough to a lightly oiled work surface, and shape it into an 8" log. Place the log in a lightly greased 8 1/2" x 4 1/2" loaf pan, cover the pan loosely with lightly greased plastic wrap, and allow the bread to rise for about 45 to 60 minutes, until it's crowned about 1" above the edge of the pan. A finger pressed into the dough should leave a mark that rebounds slowly.
Bake the loaf for about 35 minutes. Test it for doneness by removing it from the pan and thumping it on the bottom (it should sound hollow), or by measuring its interior temperature with an instant-read thermometer (it should register 190°F at the center of the loaf). Remove the bread from the oven, and cool it on a wire rack before slicing.
Remove the bread from the oven, and cool it on a wire rack before slicing.
Store the bread in a plastic bag at room temperature for 5 days, or freeze for up to 3 months.
Peeps Sunflower Cake
Prepare the cake mix according to the direction on the package. Pour into two 9 inch greased and floured pans. Cook according to package directions. Remove from oven and let cakes cool, in pans, for 10 minutes. Remove from pans and let cool completely.
Using a cake slicer or a large serrated knife level the tops of the cake – hint – always place your bottom cake right side up and your top cake bottom side up to ensure a perfectly flat cake.
Spread frosting between the cakes and stack. Ice the entire cake. Starting in the center of the cake arrange your chocolate chips in a circle pattern to resemble the seeds in the center of a sunflower. Leave about 1 1/2 inches of just frosting around the top of the cake.
Remove the Peeps from the package but do not separate! Spread a thin layer of icing on the bottom of the peeps and arrange around the edge of the cake. You probably will have 2 or 3 extra peeps when you are done.
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