For those of you who are helping with Bake sales, I will give step by step instructions on how I made these cakes. One is for this tutorial and the other will be donated to the cause!
Here is the recipe for Raspberry Mousse
Raspberry Mousse
Ingredients
- Ingredients
- 2 cups fresh raspberries
- 1/2 cup sugar
- 1 tablespoon lemon juice
- 1-1/2 teaspoons unflavored gelatin
- 1/4 cup cold water
- 1 cup heavy whipping cream
Instructions
Directions
Place the raspberries in a food processor; cover and puree.
Strain and discard seeds. Transfer puree to a large bowl. Stir in sugar and lemon juice; set aside.
In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Stir over low heat until gelatin is completely dissolved. Stir into raspberry mixture.
Refrigerate until slightly thickened, about 1 hour.
Transfer gelatin mixture to a large bowl.
Beat on high speed until foamy.
Gradually add cream; beat until thickened, about 2 minutes.
Spoon into dessert dishes.
Cover and refrigerate for 1-2 hours or until set.
Yield: 8 servings.
The Original White Almond Sour Cream Cake
by
Prep Time: 20
Cook Time: 1 hour
Keywords: bake dessert cake
Ingredients (8 inch cake)
- 1 box cake mix (I prefer Betty Crocker) see notes at end
- 1 cup flour
- 1 cup granulated sugar
- generous dash of salt
- 1 cup sour cream
- 1 cup water
- 3 whole eggs
- 1 tablespoon flavoring Almond extract
Instructions
In bowl mix together dry ingredients. It's helpful to use a wire whisk; important w/choco cake not so much for other flavors.
In mixer bowl place next 4 ingredients. Add about 1/2 of the dry ingredients and blend together, then add the rest of the dry ingredients & blend. Mix for 2 minutes.
Pour into prepared pans * and bake as usual.
*NOTES: *ANY* cake flavor can be used. Some tell me they just dump all ingredients into the bowl together others say they sift all dry ingredients together.
Match the flavoring to the cake flavor such use lemon/almond mix for lemon cake; strawberry for a strawberry cake etc, etc. For most flavors you can use a mixture of vanilla, butter, and almond which is what I do most of the time.
You can use milk, juice, thawed fzn concentrates, soda pop (ie: Coke) cream or just about anything wet for the liquid.
This recipe is based on mixing in a kitchenaid mixer. I use position #1 to stir it, then #4 to mix the batter.
Most of the time I forget to add the salt:)
On rare occasions I have used other brands of mix.
This makes the amount of batter as if you used 1 1/2 mixes and is perfect for a 10" sq OR 9x13 OR one 8" & two 6" round;OR two 8"rounds OR a 12" round; and other combinations of pans.
I prefer to bake at 300 degrees for about 20-30 minutes (depending on size of cake) then turn oven up to 325 for about an equal time. If cake has pulled away from sides it is overbaked. After cooling, the top might be a bit sticky.
Some people have told me they use plain or flavored yogurt instead of sour cream.
I've always used all purpose flour. Some tell me they use cake flour but then the amount is less - maybe 3/4 cup - not sure.
The flavoring I most often use is this mixture:
1 part vanilla extract
1/2 part butter flavoring
1/4 part almond flavoring
A "Part" is any measure be it teaspoon; tablespoon; cup or quart Smile Since I made many wedding cakes I usually mixed it up by the cup:) Lots of calories, sugar, and fat - the same as any other cake :)
Check out this page for details on how to make this cake >Mene bunte tortenwelt
