Kyriosity
Joined: 04 Dec 2006
Posts: 88
Location: Baltimore
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 Posted: Tue Dec 29, 2009 11:08 am
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The snickerdoodle recipe gets a pretty frequent workout in my kitchen. I often substitute cinnamon extract for the ground cinnamon in the frosting so it's more conducive to decorating. My variation on the chocolate coconut icebox cake (Double the recipe, substituting a can of coconut milk and a can of cream of coconut for most of the liquid and fat. Add almond extract and slivered almonds between the layers. Don't put the coconut frosting on the sides of the cake. Cover the whole thing with chocolate ganache and more slivered almonds.) always gets high marks. And the strawberry cake with strawberry cream cheese frosting is always welcome amongst my friends who prefer fruity cakes.
For larger cakes (weddings and big parties), I've combined elements of the basic yellow and basic chocolate pound cake recipes, plus a friend's from-scratch recipe, to make this:
1 white or yellow mix
1 pound cake mix
1 package vanilla pudding mix
2 cups sour cream
1 cup water
1 cup oil (I always use canola)
9 large eggs
2 tsp vanilla extract
1 tsp orange extract
1 tsp lemon extract
For a chocolate version, I swap a devil's food mix for the white or yellow mix and some extra cocoa powder for the orange and lemon extracts.
I did alternating yellow and chocolate tiers for a wedding cake in October, and had people telling me it was the best wedding cake they'd ever tasted. Earlier this month I did an all yellow cake for a friend's annual business party. Charm City Cakes, the "Ace of Cakes" guys, had done the cake for this event a couple years ago, and several people said my cake tasted much better than theirs. Anne Byrn beats Duff Goldman in the smackdown of the century! 
~Valerie
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"Make us masters of ourselves that we may be the servants of others." ~Sir Alexander Patterson |
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