Bake or Break Recipes » icing/frosting http://www.bakeorbreak.com/recipes Tue, 07 Feb 2012 01:28:46 +0000 en hourly 1 http://wordpress.org/?v=3.2.1 Banana Cake with Cream Cheese Frosting http://www.bakeorbreak.com/recipes/2011/12/13/banana-cake-with-cream-cheese-frosting/ http://www.bakeorbreak.com/recipes/2011/12/13/banana-cake-with-cream-cheese-frosting/#comments Tue, 13 Dec 2011 15:48:29 +0000 Jennifer http://www.bakeorbreak.com/recipes/?p=629 Recipe adapted from All You.

Cake

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 4 tablespoons unsalted butter, at room temperature
  • 2 tablespoons canola oil

  • 3/4 cup granulated sugar

  • 2 large eggs, at room temperature
  • 1 large egg white, at room temperature
  • 1 teaspoon vanilla extract
  • 4 large ripe bananas
  • 1/4 cup milk

Preheat oven to 375°. Spray an 8-inch square pan with cooking spray.

Whisk together flour, baking powder, and salt. Set aside.

Using an electric mixer, beat butter, oil, and sugar. Beat in eggs and egg white, 1 at a time, mixing well after each addition. Mix in vanilla.

In a separate bowl, mash bananas with milk. Set aside.

Gradually mix half of dry ingredients into butter mixture. Mix in bananas. Mix in remaining dry ingredients. Pour cake batter into prepared baking pan.

Bake 40-45 minutes, or until a toothpick inserted into center of cake comes out clean. Cool cake in pan on wire rack.

Frosting

  • 4 ounces cream cheese, at room temperature
  • 1/2 teaspoon vanilla extract
  • 1 & 1/2 cups confectioners’ sugar
  • 2 tablespoons chopped toasted nuts (optional)

Using an electric mixer on medium speed, beat cream cheese and vanilla. Reduce speed and gradually add confectioners’ sugar.

Spread frosting on cake. Sprinkle with nuts.
]]> http://www.bakeorbreak.com/recipes/2011/12/13/banana-cake-with-cream-cheese-frosting/feed/ 0 Strawberry Cake with Strawberry Cream Cheese Frosting http://www.bakeorbreak.com/recipes/2011/04/28/strawberry-cake-with-strawberry-cream-cheese-frosting/ http://www.bakeorbreak.com/recipes/2011/04/28/strawberry-cake-with-strawberry-cream-cheese-frosting/#comments Fri, 29 Apr 2011 01:11:57 +0000 Jennifer http://www.bakeorbreak.com/recipes/?p=471 Read and see more at Bake or Break.

Cake

  • 1 18.25-ounce box white cake mix
  • 1 3-ounce box strawberry-flavored instant gelatin
  • 15 ounces frozen strawberries in sugar, thawed and pureed
  • 4 large eggs
  • 1/2 cup canola oil
  • 1/4 cup water

Preheat oven to 350°. Lightly grease/spray 2 (or 3) 9-inch round cake pans.

Combine cake mix and gelatin in a large bowl. Using an electric mixer on medium speed, beat in pureed strawberries, eggs, oils, and water until smooth. Pour batter into pans, dividing the batter equally between them.

Bake 25-30 minutes, until a wooden pick inserted in the middle comes out clean.

Cool in pans 15 minutes. Then, remove from pans and cool completely on wire racks.

Strawberry Cream Cheese Frosting

  • 1/4 cup butter, softened
  • 8 ounces cream cheese, softened
  • 3 ounces frozen strawberries in sugar, thawed and pureed
  • 6 cups confectioners’ sugar
  • strawberries for garnish (optional)

With an electric mixer, beat butter and cream cheese at medium speed until creamy. Beat in strawberries. Gradually add confectioners’ sugar and beat until smooth.

Spread frosting on cake, covering between layers, on top, and on the sides. Garnish with fresh strawberries.
]]> http://www.bakeorbreak.com/recipes/2011/04/28/strawberry-cake-with-strawberry-cream-cheese-frosting/feed/ 0 Coconut Cake http://www.bakeorbreak.com/recipes/2009/05/07/coconut-cake/ http://www.bakeorbreak.com/recipes/2009/05/07/coconut-cake/#comments Thu, 07 May 2009 15:29:17 +0000 Jennifer http://www.bakeorbreak.com/recipes/?p=269 Read and see more at Bake or Break. Recipe from Barefoot Contessa at Home

Cake

  • 1 & 1/2 cups (3 sticks) unsalted butter, softened
  • 2 cups granulated sugar
  • 5 eggs, at room temperature
  • 1 & 1/2 teaspoons vanilla extract
  • 1 & 1/2 teaspoons almond extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 cup milk
  • 4 ounces sweetened shredded coconut

Preheat oven to 350°. Grease 2 9-inch round cake pans and line each with parchment paper. Grease paper and dust with flour.

Mix butter and sugar on medium-high speed of an electric mixer until light and fluffy (about 3-5 minutes). Add eggs, one at a time, mixing well after each addition. Add extracts and mix. The mixture will look a bit lumpy.

Sift flour, baking powder, baking soda, and salt. Turn the mixer on low speed and add dry ingredients, alternating with milk, in three parts. Mix just until combined. Fold in coconut.

Pour batter evenly into prepared pans. Smooth the tops of each. Bake for 45-55 minutes, or until tops are browned and a toothpick inserted in the center comes out clean. Cool in pans for 30 minutes. Then, remove from pans to finish cooling on wire racks.

Frosting

  • 16 ounces cream cheese, softened
  • 1 cup unsalted butter, softened
  • 3/4 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1 pound confectioners’ sugar, sifted
  • 6 ounces sweetened shredded coconut

Using an electric mixer on low speed, combine cream cheese, butter, and extracts. Add confectioners’ sugar and mix just until smooth.

Spread frosting on first layer. Place the second layer on top and frost the top and sides. Sprinkle top and sides with coconut.
]]> http://www.bakeorbreak.com/recipes/2009/05/07/coconut-cake/feed/ 0 Zucchini Cake http://www.bakeorbreak.com/recipes/2007/10/27/zucchini-cake/ http://www.bakeorbreak.com/recipes/2007/10/27/zucchini-cake/#comments Sun, 28 Oct 2007 02:43:28 +0000 Jennifer http://www.bakeorbreak.com/recipes/2007/10/27/zucchini-cake/ Recipe adapted from How to Be a Domestic Goddess. Read more about this interesting cake at Bake or Break.

Cake

  • 1/4 cup chopped dates
  • 12 ounces zucchini (2 or 3), weighed before grating
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1/2 cup + 1 Tablespoon sugar
  • 1 & 1/2 cups cake flour
  • 1/2 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
 Preheat oven to 350 degrees.

Coarsely grate the zucchini (unpeeled) with a box grater. Place in a colander to drain.

Beat eggs, oil, and sugar until creamy. Stir in flour, baking soda, baking powder, and salt until well combined. Stir in the zucchini and then the dates.

Pour into two 8″-round cake pans that have been sprayed/greased/lined. Bake for 30 minutes or until slightly browned.

Cool in pans on a rack for 5 to 10 minutes. Then, remove from pans and continue cooling on rack.

Lime Curd

  • 6 Tablespoons unsalted butter
  • 3 large eggs
  • 1/2 cup sugar
  • 1/2 cup lime juice (about 4 limes)
  • zest of 1 lime
 Melt butter in a heavy medium-sized saucepan. Add the remaining ingredients and whisk to a custard over medium-low heat. Allow to cool completely.

Icing & Topping

  • 7 ounces cream cheese, softened
  • 1/2 cup confectioners’ sugar, sifted
  • juice of 1 lime, or to taste
  • 2-3 Tablespoons chopped pistachios
 Beat cream cheese until smooth. Add sugar and combine well. Next, stir in lime juice.

To assemble cake, place one layer on serving plate. Spread lime curd onto cake. Next, place second layer on top of lime curd. Spread with icing. Top with pistachios.
]]> http://www.bakeorbreak.com/recipes/2007/10/27/zucchini-cake/feed/ 0 Cinnamon Swirl Rolls http://www.bakeorbreak.com/recipes/2007/10/24/cinnamon-swirl-rolls/ http://www.bakeorbreak.com/recipes/2007/10/24/cinnamon-swirl-rolls/#comments Thu, 25 Oct 2007 03:42:55 +0000 Jennifer http://www.bakeorbreak.com/recipes/2007/10/24/cinnamon-swirl-rolls/ Recipe from Cuisinart. Read more about these at Bake or Break.

Bread

  • 2/3 cup milk, warmed to 80-90 degrees
  • 3 large eggs, at room temperature
  • 6 Tablespoons unsalted butter, at room temperature
  • 1/2 cup granulated sugar
  • 1 teaspoon salt
  • 1 & 1/2 teaspoons vanilla extract
  • 4 cups bread flour
  • 2/3 cup cornstarch
  • 2 & 1/4 teaspoons active dry yeast
 Place ingredients in bread pan with kneading paddle. Select Dough/Pizza Dough and large size. Press start. When cycle is completed (mixing, kneading, and rising), remove dough and punch down. Divide into 2 equal portions. Rest for 10 minutes.

Filling

  • 1/2 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 2 & 1/2 Tablespoons cinnamon
  • 4 Tablespoons unsalted butter, melted
 Combine sugars and cinnamon until well blended. Set aside.

Spray 2 10″ round cake pans.

Roll dough into 12″ wide rectangles, about 1/2-inch thick. Brush each rectangle with melted butter to within 1 inch of one long side and to the edge of the other sides. Sprinkle with cinnamon-sugar mixture. Roll up, jelly-roll fashion, ending with the unbuttered side. Pinch along long side to seal. Cut with a serrated knife into 12 equal portions. Arrange in pans and cover with plastic wrap. Let rise for 35 to 40 minutes. Preheat oven to 350 degrees.

Bake for about 25 minutes, or until puffed and hollow-sounding when tapped.

Cream Cheese Frosting

  • 4 ounces cream cheese, softened
  • 1/4 cup unsalted butter, at room temperature
  • 1 teaspoon vanilla extract
  • 1 & 1/2 cups powdered sugar, sifted
  • 1 Tablespoon milk
 Combine ingredients until smooth.

Let rolls cool about 20 minutes before spreading or drizzling frosting.
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