Posted in /Cooking/Desserts/Cake on Sunday, April 02, 2017
Yield: Full Slab or three 9×13 pans or 6 dozen cupcakes
Ingredients
5 cups white sugar
2 cups shortening
3 cups sour milk
40 ml vanilla
8 eggs
1 1/3 cups milk
8 cups flour
4 Tbsp baking powder
3 tsp salt
Directions
- Cream together sugar and shortening
- Add sour milk and vanilla to sugar mixture
- Blend in eggs and milk, be sure to scrape the sides of the bowl and mix again.
- Combine flour, baking powder and salt in a separate bowl, then add a little at a time until its combined.
- Pour into prepared cake pans
- Bake at 325 for 40 minutes.
- Frost with Buttercream Frosting
Posted in /Cooking/Desserts/Cake on Sunday, April 02, 2017
Ingredients
Two (8-ounce) packages cream cheese, softened
1 stick unsalted butter, room temperature
2 cups confectioners' sugar
1/4 cup pure maple syrup
Directions
- In a stand mixer beat all the ingredients on medium until fluffy. Chill the frosting for 10 to 20 minutes, until it has set up enough to spread smoothly.
- Put the cream cheese frosting into a piping bag fitted with a large star tip and dolloping away.
- Use to frost cakes and cupcakes like Red Velvet Cupcakes
Posted in /Cooking/Desserts on Sunday, April 02, 2017
These creme brulees are chocolatey goodness and creamy!
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Posted in /Cooking/Desserts/Cake on Sunday, April 02, 2017
This is another recipe that my students make all the time. But I very often don't have a camera in the classroom.
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Posted in /Cooking/Desserts on Sunday, April 02, 2017
This is a lovely light and colourful dessert. You can use leftover cake (if such a thing exists) or ladyfingers. Make sure you lick the bowl of the custard, because it is amazing!
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