Recipe Sharing
Hi All,
As you know we Caribbean Cakers really enjoy things with good flavours! If any of you are interested in sharing any recipes, feel free to do it here :). Feel free to include filling and icing recipes as well!
Replies to This Discussion
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Permalink Reply by Faith Gealey-Brown on
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Hi Kerry,
I have two types of buttercreams I use... for icing regular cakes, I use the wilton's buttercream recipe, which is a crusting recipe (a little modified)...
1 C crisco
1 C butter
4-5 C powdered sugar sifted
2 tsp vanilla extract (real)
1 tsp almond extract
Evaporated milk or heavy cream
1. Cream sugar and crisco together, until smooth.
2. Add extracts and mix well
3. Add sifted powdered sugar, one cup at a time, mixing well between additions.
4. Add milk or cream, one tsp at a time if the icing becomes too thick. Add additional sugar if it is too thin.
I always taste before using, just to make sure that it has enough flavour and the sweetness is balanced.
For fondant cakes and cupcakes, I use the same recipe but only use butter - no crisco.
It works well for me :). I know a lot of people also swear by seriouscake's buttercream recipe (which is under the recipes forum on this site). I haven't had a chance to try it out as yet - but people who use it stick with it and rave about it :). Hope this helps!
Kerry said:Hi Faith
Do you have a buttercream icing recipe that you can give me. The one you use when covering your cakes and even what you use before placing your fondant over your cakes (not sure if it is the same recipe)
I made a fondant cake over the weekend and the buttercream was all soft and runny/messy and I did not get a smooth finish. When the fondant was placed over the cake it I did not get a smooth finish either. I remember you said that buttercream needs to crust before being smoothed with a paper towel or fondant smoother. Any suggestions, tips, tricks etc will help.
Thanx!!! -
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Permalink Reply by Kim Washington on
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Boy this forum is fun, just reading all the fruit cake advice makes me realise its really christmas time so very very soon i'll have to join u guys in this, Teneisha i didnt knew u guys steamed the fruits, we just mix them grind them n soak them in a wine, brandy, rum mixture for at least a week, n then of course ad more liquor to the cake..our fruit cake is for drunks trust me!! lol but your recipe sounds very similar other than the steaming
I did see some red velvet cake recipes with sour cream so i guess u can try, which leads me to my next question, what's the purpose of sour cream, ive added it to my carrot cakes n i know it makes a differnce but i just dont know whats d diferrence!, call me dumb...n next thing, whats this big thing about red velvet my cousin is trying to convince me to bake her some n i'm ignoring her quite deliberately!
Faith u did the guiness cupcakes yet, i'm whipping a batch this weekend, i'm excited -
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Permalink Reply by Teneisha Williams on
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Kim you are cracking me up...
People go crazy over caviar!...guess they can go crazy over red velvet cake with cream cheese frosting...a little bit of chocolate and a lil bit of vanilla...lool..I just don't like the redness of it...too artificial....so i stay away...I think the sour cream adds moisture to the cakes...unsure of what it does flavour wise...but i guess it does supn huh...lol...i know i love it in my cheesecakes!
Not everyone steam the fruits...I just find through my mom that it is so much better when they are steamed. I remember in the early days she wouldn't steam them...they would just be minced and soaked...but i think she had a last minute cake order and had no prepared fruits and she was advised by a friend to steam the fruits in the wines...
You should try steaming your fruits and see if you can identify differences...we can go crazy with the drunken fruit cakes...I like a nice balance so i can enjoy all the flavours and not just "rum",...cuz fruit cake is Ahhhhmazing!!
Kim Washington said:Boy this forum is fun, just reading all the fruit cake advice makes me realise its really christmas time so very very soon i'll have to join u guys in this, Teneisha i didnt knew u guys steamed the fruits, we just mix them grind them n soak them in a wine, brandy, rum mixture for at least a week, n then of course ad more liquor to the cake..our fruit cake is for drunks trust me!! lol but your recipe sounds very similar other than the steaming
I did see some red velvet cake recipes with sour cream so i guess u can try, which leads me to my next question, what's the purpose of sour cream, ive added it to my carrot cakes n i know it makes a differnce but i just dont know whats d diferrence!, call me dumb...n next thing, whats this big thing about red velvet my cousin is trying to convince me to bake her some n i'm ignoring her quite deliberately!
Faith u did the guiness cupcakes yet, i'm whipping a batch this weekend, i'm excited -
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LOL - it's all good sharing - which is why I created the group in the first place, because sometimes us Caribbean cakers need advice from other islanders on certain things. LOL.
As for the sour cream - the sour cream helps to make cakes more moist and I find it helps to make the cake a little more sturdy, like for carving etc. I LOVE using sour cream in cakes though.
I haven't tried the Guinness cupcakes as yet! Been so busy, but plan to give them a try over Christmas :D.
Kim Washington said:Boy this forum is fun, just reading all the fruit cake advice makes me realise its really christmas time so very very soon i'll have to join u guys in this, Teneisha i didnt knew u guys steamed the fruits, we just mix them grind them n soak them in a wine, brandy, rum mixture for at least a week, n then of course ad more liquor to the cake..our fruit cake is for drunks trust me!! lol but your recipe sounds very similar other than the steaming
I did see some red velvet cake recipes with sour cream so i guess u can try, which leads me to my next question, what's the purpose of sour cream, ive added it to my carrot cakes n i know it makes a differnce but i just dont know whats d diferrence!, call me dumb...n next thing, whats this big thing about red velvet my cousin is trying to convince me to bake her some n i'm ignoring her quite deliberately!
Faith u did the guiness cupcakes yet, i'm whipping a batch this weekend, i'm excited -
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any from scratch rum cake recipes to share guys?
that cherry pound cake sounds delicious! -
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Chocolate Guinness Cupcakes with Bailey’s Cream Cheese Frosting
2 C unbleached all purpose flour
1/2 C Dutch processed cocoa powder
1/4 tsp salt
1 1/2 tsp baking soda
1 C granulated sugar
1/2 C light or dark brown sugar
4 oz./1/2 C unsalted softened butter
2 tsp vanilla extract
2 egg
1/2 C sour cream
1 12 fl. oz. bottle/1 1/2 C Guinness or stout beer
Preheat the oven to 350 degrees and butter or line with paper cups 2 12 count muffin tins.
In a large bowl briefly whisk together the flour, cocoa powder, baking soda, and salt.
In the bowl of a stand mixer with a paddle attachment or with a hand mixer, beat the butter, granulated sugar, and brown sugar until light and fluffy.
Add one egg and beat until evenly mixed and fluffy, make sure to scrape down the mixer bowl once in a while. Add the second egg and vanilla extract and beat again until light and fluffy.
Add the sour cream and beat in, then with the mixer running, slowly pour in the Guinness.
Sift the dry ingredients into the batter and slowly stir the batter until it is evenly mixed and there are no streaks of flour. Make sure to stop the mixer frequently to scrape down the sides and make sure to mix up any flour pockets hidden on the bottom of the bowl.
Divide 1/4 C of batter into each muffin cup, you’ll get about 20 – 24 cupcakes.
Bake at 350 degrees F on the middle rack for 20 – 25 minutes. A toothpick inserted into the center of a cupcake in the middle of the pan should come out clean. Make sure to rotate the pans halfway through baking. Set on a rack to cool to room temperature before frosting.
For layer cakes: baking 25 – 30 minutes, rotate the pans around halfway, a toothpick inserted in the center of the cakes should come out clean.
Bailey’s Cream Cheese Frosting
1 8oz. bar of cream cheese, softened
1 4oz. stick of unsalted butter, softened
2 C confectioner’s sugar
4 – 6 Tablespoons of Bailey’s Irish Cream
In the bowl of a stand mixer with a paddle attachment or with a hand mixer, add the cream cheese, butter, and confectioner’s sugar and beat until light and fluffy. Slowly drizzle in the Bailey’s, more or less depending on how boozey you want the frosting, and beat until completely incorporated into the frosting. -
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Most of the rum cakes I see involve using a cake mix :(. I tried doing a vanilla rum cake last weekend...made my scratch yellow cake, and added a couple of tablespoons of rum extract and that tasted yummy but not enough rum for me...so going to try experimenting with that recipe a little bit more. I am so in love with that scratch cake recipe though - its seriouscake's scratch yellow cake that's posted on this site...it comes out gorgeous and delicious EVERY time! I've done it in vanilla, almond, lemon, and white chocolate so far! Plan to do it as eggnog and peppermint too.
Kim Washington said:any from scratch rum cake recipes to share guys?
that cherry pound cake sounds delicious! -
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Hey Kim,
Just wanted to let you know that I made the Guinness cupcakes over the weekend - they were a hit! I feel so silly because I doubled the batter since I was making a cake...the order was for an 8 inch, so I ended up doing a double layer 9 inch round and still ended up with enough batter to make 18 cupcakes! Totally keeping this recipe ;) - it's a winner!!! -
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Made my first batch of fruitcakes tonight. I wanted to make them really tall, so the recipe yielded 2 6 inches and 1 8 inch...they ended up being taller than the pan - so glad that I lined them!!! I added about 4 times the spice that the recipe called for - just tasting as I went along. I also only used half a bottle of browning, as I like a brown fruitcake (instead of black)....smells DELICIOUS! Will be posting pics later this week :). Thanks soooo much for sharing this wonderful recipe Teneisha!
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Whoooohoooooo!...way to go Faith...I can almost smell them...I just made a batch myself...fruit cake season i tell you...:)
Faith Gealey-Brown said:Made my first batch of fruitcakes tonight. I wanted to make them really tall, so the recipe yielded 2 6 inches and 1 8 inch...they ended up being taller than the pan - so glad that I lined them!!! I added about 4 times the spice that the recipe called for - just tasting as I went along. I also only used half a bottle of browning, as I like a brown fruitcake (instead of black)....smells DELICIOUS! Will be posting pics later this week :). Thanks soooo much for sharing this wonderful recipe Teneisha! -
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Here is one of the 6 inch rounds - just put a couple of tablespoons of brandy over it...I'm so excited they smell DELISH!
Teneisha Williams said:Whoooohoooooo!...way to go Faith...I can almost smell them...I just made a batch myself...fruit cake season i tell you...:)
Faith Gealey-Brown said:Made my first batch of fruitcakes tonight. I wanted to make them really tall, so the recipe yielded 2 6 inches and 1 8 inch...they ended up being taller than the pan - so glad that I lined them!!! I added about 4 times the spice that the recipe called for - just tasting as I went along. I also only used half a bottle of browning, as I like a brown fruitcake (instead of black)....smells DELICIOUS! Will be posting pics later this week :). Thanks soooo much for sharing this wonderful recipe Teneisha! - Attachments:
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100_1282.JPG, 1.8 MB
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arite!... good going...so happy for you
Faith Gealey-Brown said:Here is one of the 6 inch rounds - just put a couple of tablespoons of brandy over it...I'm so excited they smell DELISH!
Teneisha Williams said:Whoooohoooooo!...way to go Faith...I can almost smell them...I just made a batch myself...fruit cake season i tell you...:)
Faith Gealey-Brown said:Made my first batch of fruitcakes tonight. I wanted to make them really tall, so the recipe yielded 2 6 inches and 1 8 inch...they ended up being taller than the pan - so glad that I lined them!!! I added about 4 times the spice that the recipe called for - just tasting as I went along. I also only used half a bottle of browning, as I like a brown fruitcake (instead of black)....smells DELICIOUS! Will be posting pics later this week :). Thanks soooo much for sharing this wonderful recipe Teneisha! -
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