Tag: cakes

Apple Jelly Cake

INGREDIENTS

  • Any moist and delicious yellow cake baked into 2 rounds
  • 1 large jar of apple jelly (18 oz)
  • 2/3 cup sugar

INSTRUCTIONS

  • Once your yellow cake is prepared and cooled enough to handle (but still warm), prepare your “icing” by combining one large jar of apple jelly (18 ounces) with 2/3 cup sugar. Mix until combined.
  • Poke holes in the tops of both layers of cake.
  • Place one layer of the cake onto your serving plate. Slather top with jelly icing, making sure to get into the holes of the cake before frosting sides.
  • Place the top layer of the cake on previous layer and slather the top with jelly icing as well, making sure to get into the holes of the cake before frosting sides. There should be enough jelly mixture to be really generous but reserve enough of the jelly icing for a second coat.
  • Allow cake to completely cool and add the remaining jelly onto the top of the cake, focusing on filling the holes as much as possible.
  • Enjoy!

NOTES

This is an old-fashioned cake that a co-worker used to talk about with fondness. I made it one day, and it become one of our favorites. Zach has requested this cake often for his birthdays instead of a traditional cake with buttercream icing. We have also tried this same method with different cakes and jellies, namely a white cake with blackberry. It was also delicious!

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Countdown to Christmas: 25 Days of Baking Traditions

When my children were growing up, Christmas was always the time of year that my love language of baking went into overdrive! I miss the days of multiple Christmas trees and outdoor decorations, but one of the things I refuse to give up as my children get older is showering them with baked goods during the holidays. For me, straight from my kitchen is straight from my heart!

And this year? Well, it was time to document family favorites so that my children can start their own traditions with their own families when the time comes.

♫ It’s tiiiIIIiiiime! ♫

Hopefully you can bring a little bit of childhood nostalgia into your own home this holiday season and for many years to come.

Merry Christmas, kiddos! I love you so much.

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Audrey’s Favorite Cake Pops

INGREDIENTS

  • 1 freshly baked cake from this recipe (Preppy Kitchen’s Hot Milk Cake) or any box cake mix, if desired
  • 1 package almond bark
  • toppings (sprinkles, etc.)

INSTRUCTIONS

  • Bake this recipe (Preppy Kitchen’s Hot Milk Cake) as instructed. Do not add powdered sugar topping.
  • While still hot, put the insides of the cake into the stand mixer, leaving the very edges that are crispy and brown in pan to snack on later. The tasty edges are the best part anyway!
  • Mix the cake at a low speed until the desired texture is reached.
  • Using a small cookie scoop, form dough into balls and place on a lined baking sheet.
  • Once all dough balls are formed, allow to cool completely.
  • Place cooled cake balls into the fridge while melting your almond bark and gathering toppings.
  • If you have a plastic fork available, remove all but the center tine. This will be used to spear each cake ball for dipping.
  • In a ceramic mug, melt a few almond bark squares at a time in the microwave. Start off with 30 seconds before stirring, and follow up every 10 seconds of microwave time between stirs until the almond bark is melted.
  • Using the single tine on your plastic fork, spear your cold cake ball and dip into melted almond bark to completely cover. Allow excess to drip back into the cup and then place covered cake ball onto prepared baking sheet.
  • Dip the tine back into the almond bark and place a small amount to cover the hole left behind by the fork’s tine. Swirl remaining almond bark on tine to decorate as desired.
  • Immediately use your sprinkles or other toppings to decorate your cake ball as the almond bark will harden quickly.
  • Continue to repeat process until all cake balls are covered.
  • Place covered cake balls into fridge to completely set.
  • Enjoy!

NOTES

I do not use a popsicle stick as with traditional cake pops. We just pop them in our mouths! Just a reminder to make sure that you allow excess almond bark to drip off of cake pops while coating to ensure that the coating is thin or it will be a struggle to eat them. Feel free to use a box cake, if desired. Do note that you may have to use a few spoons full of a complimentary cake icing into batter when using some boxed mixes as they tend to be drier than the homemade cake recommended above. Either way, they will be delicious, I’m sure!

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Hot Milk Cake

Original recipe: Hot Milk Cake – Preppy Kitchen

INGREDIENTS

  • 1 cup whole milk (240mL)
  • ½ cup unsalted butter (113g)
  • 2 cups all-purpose flour (240g)
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 2 cups granulated sugar (400g)
  • 4 large eggs
  • 1½ teaspoons vanilla extract
  • Powdered sugar for dusting

INSTRUCTIONS

  • Preheat the oven to 350°F. Grease a 9×13-inch baking pan with baking spray.
  • Heat the milk and butter in a small saucepan, stirring occasionally, just until bubbling and butter is melted, about 5 minutes.
  • Meanwhile, in a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  • In a large mixing bowl or the bowl of a stand mixer fitted with a paddle attachment, beat the granulated sugar and eggs on medium-high until fluffy, 3 to 4 minutes. Add the flour mixture and beat on low until just incorporated. With the mixer running on low, gradually pour in the hot milk mixture. Stir in vanilla extract. Pour batter into the prepared baking pan.
  • Bake for 28 to 32 minutes or until lightly browned, and a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan on a wire rack. Dust the cake with powdered sugar before slicing and serving.

NOTES

Please go to the linked original recipe or watch the embedded video below for detailed instructions regarding this amazing cake. I am copy/pasting for posterity’s sake, but the step-by-step instructions are recipe specific details provided in the original recipe are so important to understanding the magic of this recipe.

According to Zach, this is his favorite cake. It is also the cake that I use to make my cake pops. It is a great way to use up milk that is going to expire soon. There’s something so perfect about the crumb and the outer edges of this cake … and so simple with its coating of powdered sugar instead of icing. I will never tire of it!

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