Individual Peach Upside-Down Cakes - (From Alton Brown)

• 3 tbs unsalted butter
• 1/4 cup light brown sugar
• 2 medium peaches, peeled
• 3 tbs finely chopped crystallized ginger
• 1/2 cup all-purpose flour
• 1 tsp baking powder
• 1/8 tsp baking soda
• 1/8 tsp kosher salt
• 1/3 cup granulated sugar
• 1/2 cup buttermilk
• 1/2 tsp vanilla extract
• ice cream and whipped cream for topping

Preheat the oven to 350 degrees Fahrenheit.

Peel the peaches and slice them into 12-14 pieces each.  A quick tip for peeling peaches is to place them in boiling water for 3-4 seconds and then the skin just peels right off.

If you find that the skin is still tough to remove, add back to the water for another 3-4 seconds and repeat.  That way you waste no fruit and the skin comes off easily.

Divide 2 tablespoons of butter between 4 six-ounce ramekins.  Then evenly sprinkle the brown sugar between the ramekins.

Then lay the peaches evenly over the top of the sugar.  Then divide the ginger between the ramekins.

Melt the remaining 1 tbs of butter.  In a medium mixing bowl, mix together the flour, baking powder, baking soda and salt.  then add the sugar, buttermilk, melted butter and vanilla.  Stir until just combined.

Then pour the cake mixture divided evenly over the top of the peaches.

Bake on the middle rack at 350 degrees for 20-25 minutes or until the cake is fully cooked.

Remove from the oven and let cook for 5 minutes.  Then run a knife around the edge of each dish and turn upside down onto a plate.

Top with ice cream and whipped cream and serve.

These little cakes were the perfect after dinner treat.  Put them in the oven when you sit down to eat and they are ready when you finish eating.  Delicious!

Single Serve Cheesecakes – (adapted from Joy of Baking)

• Pre-requisites
  • Parchment Paper
  • sheet pan
  • butter or non-stick spray
• Crust
  • 1 cup crushed graham wafer crumbs
  • 1 tbs granulated white sugar
  • 4 tbs unsalted butter, melted
• Filling
  • 2 – 8 oz packages of cream cheese, room temperature
  • 2/3 cup granulated white sugar
  • 2 large eggs, room temperature
  • 1 tsp pure vanilla extract
  • 1/2 cup sour cream

Preheat the oven to 300 degrees Fahrenheit.

For the cheesecake pans, I used four sheets of parchment paper cut 4 inches wide to make four individual cups.  This makes four perfect little cheesecakes that are easy to get out of the forms.  The reason is that the parchment just peels off the cheesecakes.

I wrapped the parchment around a can that was the diameter that I wanted.  In this case it was a large can of pineapple chunks.

Then I stapled the edges together.  At first I was going to use tape, but then I realized that the tape would melt. So then I grabbed my trusty stapler and made four perfect cups.

Place the parchment cups on a greased cookie sheet.

In a medium bowl, combine the graham cracker crumbs, butter and sugar.

Once mixed, equally divide the mixture between the four parchment cups.  Then using a smaller diameter can than the one that you used to form your parchment cups, stamp down the crust.

Make sure to hold the parchment cups down while you stamp the crust.  Having a good seal on the bottom will make it so that the filling does not ooze out.

In the bowl of your mixer, beat the cream cheese on low until it is smooth.  Add the sugar and continue beating.  Make sure to scrape the bowl down a couple of times while your are mixing.  Then add the eggs one at a time.  Once the eggs are mixed in, add the vanilla and sour cream.  Continue to mix until everything is incorporated.

At this time either spoon the filling evenly between the cups, or transfer the mixture to a plastic bag and pipe the mixture into each of the cups.

Bake the cups for 30-35 minutes or until firm around the edges and a little wobbly in the middle.  Let cool on a wire rack.  Once cool transfer to the refrigerator and chill for at least 2 hours.

To serve – unwrap the parchment paper and serve with a garnish.  I melted some chocolate and swirled it over the cake before I unwrapped it.  Then I topped it with a strawberry.

The cheesecake was creamy and delicious.

The cakes were a little big for a single serving, but everyone did their best to eat them.  I will definitely be making these again.

Chocolate Cake – (Adapted from Hersey’s)

• 2 cups sugar
• 1-3/4 cups cake flour
• 3/4 cup Cocoa Powder
• 1-1/2 tsp baking powder
• 1-1/2 tsp baking soda
• 1 tsp salt
• 2 eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 2 tsp vanilla extract
• 1 cup boiling water

Fluffy Chocolate filling

• 1 3/4 cup whole milk
• 1 package devils food pudding (3.4 oz)
  
• 1 tub cool whip (8 oz)
  

Butter Cream Frosting

• 1/2 cup (1 stick) butter
• 3 cups powdered sugar
• 2/3 cup cocoa powder
• 1/2-3/4 cup heavy cream
• 1 tsp vanilla extract

Making the Cake

Preheat the oven to 350 degrees Fahrenheit.  Then grease two 9-inch round baking pans. I like to line the bottom of the pans with parchment to make sure that the cakes release from the pans.  Check out my red velvet cake post for directions on cutting parchment for round cake pans.

Stir together the sugar, flour, cocoa, baking powder, baking soda and salt in a large bowl or the bowl of your mixer.  Then add the eggs, milk, oil and vanilla.  Beat on medium speed for 2 minutes.  Then gently stir in the boiling water.  The batter will be very thin.

Pour the batter equally into the two pans.

Bake the cakes for 30-35 minutes or until a toothpick is inserted and removed cleanly.  Cool on a wire rack.

Fluffy Filling

Pour the instant pudding mixture and 1-3/4 cups of milk into a large bowl.  Mix for 2 minutes.  Then gently fold the cool whip into the mixture.  When combined it is ready.

The Frosting

Cream the butter using a mixer.   Then alternatively add the powdered sugar and milk.  Beat on medium until desired consistency.  Then add the vanilla and mix.

The frosting may be a little thick so you may need to mix in a bit more cream into the mixture.

Assembly

Slice the two cake rounds in half so that you have four layers.

Place one layer onto a cake stand and top with 1/3rd of the fluffy filling.  Then top with another layer and repeat.  Finally add the fourth layer.

Then using the frosting coat the entire cake.

Finally add any finishing decorations and serve.  Keep the cake refrigerated until it is ready to be served.

The layered cake was awesome!

Enjoy!  Happy Birthday Dana!

The three layers of cake with the coconut frosting are amazing!

German Chocolate Cake – (From The Joy of Baking)

• 4 ounces (120 grams) semi sweet chocolate, chopped
• 2 1/4 cups (270 grams) cake flour
• 3/4 cup (60 grams) unsweetened cocoa powder (Dutch processed)
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (240 ml) hot coffee or boiling water
• 1 cup (240 ml) buttermilk
• 1 1/4 cups (280 grams) unsalted butter, room temperature
• 2 1/4 cups (450 grams) granulated white sugar
• 5 large eggs
• 1 1/2 teaspoons pure vanilla extract

Coconut Pecan Frosting

• 1 1/4 cups (125 grams) pecans (roasted)
  
• 1 cup (200 grams) granulated white sugar
• 1 cup (240 ml) evaporated milk (can also use light or heavy cream)
• 3 large egg yolks, lightly beaten
• 1/2 cup (113 grams) unsalted butter, cut into pieces
• 1/8 teaspoon salt
• 1 1/2 cups (150 grams) sweetened flaked coconut
• 1/2 teaspoon pure vanilla extract

The Chocolate Cake

Preheat oven to 350 degrees F (177 degrees C) and move the rack to the center of oven. Butter or spray three 8-inch cake pans.  On top of spraying the pans line them with parchment paper.  To see how to line pans with parchment click here.  The parchment will help you remove the cake pans in one piece without break them.

In a double boiler or a heatproof bowl placed over a saucepan of simmering water, melt the chocolate. Remove from heat and let cool to room temperature.

On a piece of wax paper or parchment, sift the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.

In a small bowl, combine the hot water/coffee and buttermilk.

In the bowl of an electric mixer, or with a hand mixer, cream the sugar and butter until fluffy (this will take about 2-4 minutes). Scrape down the sides of the bowl. Add the eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed. Add the vanilla extract and beat to combine.

Add the buttermilk mixture and flour mixtures in three additions, beginning and ending with the flour mixture. Beat only until the ingredients are incorporated. Fold in the melted chocolate.

Divide the batter evenly among the three prepared pans and smooth the tops. If you make a little well in the center of the cakes they will cook flat.  Cakes rise the most in the center so creating a well will allow them to rise totally flat.

Bake for about 30 – 35 minutes or until a toothpick inserted in the center comes out clean and the tops spring back when lightly pressed. Remove from oven and place on a wire rack to cool for about 20 minutes. Butter or lightly spray a wire rack with a non stick vegetable spray before inverting the cakes onto the rack to prevent the cakes from sticking. Cool the cakes completely before frosting.

Coconut Pecan Frosting

Preheat the oven to 350 degrees F (177 degrees C). Roast the pecans on a baking sheet and bake for about 8-10 minutes or until lightly browned with a nutty scent. Remove from oven, let cool, and then coarsely chop.

In a saucepan, combine the sugar, milk, egg yolks, butter, and salt. Cook over medium heat, stirring constantly, and when the mixture begins to boil and thicken, remove from heat. Stir in the chopped pecans, coconut, and vanilla extract.

Let cool until spreadable.

Creating the ultimate layer cake

Place a dab of frosting on a serving plate.  This will hold the cake in place so that it does not move around.  Then, place one layer of cake, on your serving plate, and cover with one third of the frosting. Do the same for the second layer.

Then add the third cake layer and frost the top of the cake with the remaining frosting (the sides of the cake are left bare).

The finished cake can be stored at room temperature for a couple of days or it can be refrigerated.

As you can see the white of the frosting and the rich red cake make a perfect looking dessert.

Red Velvet Cake – (From Pinch My Salt)

• 2 1/2 cups sifted cake flour*
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 Tablespoons cocoa powder (unsweetened)
• 2 oz. red food coloring
• 1/2 cup unsalted butter, at room temperature
• 1 1/2 cups sugar
• 2 eggs, at room temperature
• 1 teaspoon vanilla extract
• 1 cup buttermilk, at room temperature
• 1 teaspoon white vinegar
• 1 teaspoon baking soda

Cream Cheese Frosting

• 16 oz. cream cheese (2 packages), softened
• 1/2 cup unsalted butter (one stick), softened
• 1 teaspoon vanilla extract
• 2 1/2 cups powdered sugar, sifted
• pinch of salt

Preheat oven to 350 degrees. Butter and flour two 9-inch round cake pans or three 8-inch round cake pans.  I also find that placing parchment on the bottom of the pans helps the rounds come out of the pans easier.  I have included a pictorial on how to make perfectly round parchment pieces for the pans.  It is very similar to making paper snow flakes.

From the top left – fold the parchment in half and then in half again. Top right – fold the parchment on the diagonal. Make sure to fold with the point being the one that will be in the center of the circle, if not you will end up with a half circle. If that happens try again. Bottom left – hold the point in the center of the pan and cut the parchment to size. Bottom right – unfold and place the parchment in the pan.

Sift the flour, baking powder and salt onto a piece of parchment or wax paper.  This will allow you to easily funnel the dry ingredients into your mixer bowl.  Separately mix the cocoa powder and food coloring into a small bowl.  The original recipe was for liquid coloring and all I could find was gel coloring.  The pre-mixing the color and cocoa to form a paste does not really work with the get coloring.  So if you have gels add the coloring directly to the bowl later on.  If you have liquid food coloring, mix it together to form a paste.

In the bowl of a stand mixer, beat butter and sugar together until light and fluffy.  When fluffly, Beat in eggs, one at a time, then beat in vanilla and the red cocoa paste (or the cocoa and red food coloring gel).  Reduce the speed to low and add one third of the flour mixture to the butter mixture, beat well, then beat in half of the buttermilk. Beat in another third of flour mixture, then second half of buttermilk. End with the last third of the flour mixture, beat until well combined, making sure to scrape down the bowl.

Line up the greased and parchment lined cake pans.  In a small bowl add the vinegar and baking soda.  Give it a quick stir, let it fizz and add it to the batter.  Working quickly, divide batter evenly between the cake pans and place them in a preheated 350 degree oven. Bake for 25-30 minutes. Check early, cake is done when it starts to pull away from the edges of the pan and a toothpick inserted in the center comes out clean.

Cool the cakes in their pans on a wire rack for 10 minutes. To remove the cakes from the pan, place a wire rack on top of the cake pan and invert, then gently lift the pan.  Allow cakes to cool completely before frosting.

Frosting

With an electric mixer, blend together cream cheese and butter until smooth.  Turn mixer to low speed and blend in powdered sugar, salt and vanilla extract.  Turn mixer on high and beat until light and fluffy. Use immediately or refrigerate, covered, until ready to use.  If refrigerated, the frosting will need to be brought to room temperature before using (after frosting softens up, beat with mixer until smooth).

Place the cake on a pedestal or serving plate. Lining the outer edges of the cake with wax paper will help keep the serving tray clean.  When you are done icing, just remove the wax paper to reveal a clean serving tray. Cover with 1/4 of the frosting.

Place the second cake top side down onto the iced cake.  The bottom of the cake is nice and flat and will make your final cake look the best.  Cover with 1/2 of the remaining icing.  This will be a crumb coat.  There will be some crumbs in this.  It will be alright as we are going to put another coat on top of it.

Clean the spreader/knife and cover the cake with the remaining icing.  This will be the final coat.  Since the crumbs are stuck in the previous layer this layer will be white and crumb free.  Well hopefully crumb free.  For best results, place the cake in the refrigerator for 10 minutes after doing the crumb coat.  That way the icing will set and you won’t have to worry about crumbs at all.

This cake was delicious.  The cream cheese frosting with the red lightly chocolate cake was amazing.