buttercream frosting

This recipe was made from trial and error. I made two mixtures of buttercream. One with salted butter which was too buttery (salty) and one with unsalted butter which was still too sweet. So I combined the two and it became the best buttercream I've ever tasted. I use this recipe for all of my cake orders and it is a hit every time!!!

1 stick butter (unsalted)
1 stick butter (salted)
1 cup shortening
2lb bag of confectioner's sugar
3 teaspoons clear vanilla extract
5-6 tablespoons of milk (cold)

Cream butter and shortening. Add clear vanilla extract then add confectioner's sugar. Allow confectioner's sugar to blend well then add milk. For thinner consistency, add more than 6 tablespoons of milk.
Source:

Wilton Cake Pans

Baking instructions: brease and flusr pans before baking; you may use a vegtabel pan spray or follow recipe directions for treating pans. After baking, cool large cakes on rack for 15 minutes (coller smaller cakes 10 minutes. Run spatula around edge and remove cake from pan. One two layer cake mix yearlds 4-6 cups batter; pund cake mixes yield 3-4 cups batter. Threee inch deep pans should never be filled more that half full. to make one 2 1/2 to 2 3/4 inch high layer; the 14 inch pan takes 15 cups of batter and bakes at 325 doe 75 to 85 minutes; the 10 inch pan takes 8 cups of batter and bakes at 325degrees for 65-75 minutes; the 8 inch pan takes 3 cups of batter and bakes at 350 for 35 to 40 minutes. this size layer , torted, filled and iced with top and bottom border, will make the 3 in layer shown on front of label. Or you may make two 2inch layers. to make on 2 inch layer the 14 inch pan takes 10 cups of batter and bakes at 325 doe 50-55 minutes. the 10 inch pan takes 6 cups of batter and bakes at 350 degrees for 35-40 minutes. the 6 inch pan takes 2 3/4 cups of batter and bakes at 350 degrees for 25-35 minutes.

Decorating Cake

Will hold up to decorating and 3D decorating.
Duncan Hines Yellow (or White) cake mix
4 egg whites
1/2 cup water
1/3 cup vegetable oil
1 small pkg of instant vanilla pudding mix
1 cup sour cream

Preheat oven to 350

Incorporate all ingredients together one by one on low speed.

Make sure to mix thoroughly between each ingredient.

Once all ingredients are mixed turn mixer to medium and mix for approximately 2 minutes.

Bake at 350 for 30 - 35 minutes

lemon yogart cake

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole-milk yogurt
1 1/3 cups sugar, divided
3 extra-large eggs
2 teaspoons grated lemon zest
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1/3 cup freshly squeezed lemon juice


For the glaze:
1 cup confectioners' sugar
2 tablespoons freshly squeezed lemon juice


Directions
Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.
Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.
Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.


For the glaze, combine the confectioners' sugar and lemon juice and pour over the cake.

Buttermilk Baked Chicken
adapted from Great Food Fast, Martha Stewart
serves 4
Vegetable oil, for baking sheet
8 slices white bread
1 cup buttermilk
1 teaspoon hot-pepper sauce, i used 1/4 teaspoon crushed red pepper flakes
course salt and pepper
3/4 cup grated Parmesan cheese (2 1/2 ounces)
1 teaspoon dried thyme (I used parsley, onion powder and garlic powder)
4 pounds chicken parts (preferably legs, thighs, and wings) rinsed and patted dry
1. Preheat the oven to 400 degrees. Generously rub a baking sheet with oil. In a food processor, pulse the bread until it turns into coarse crumbs.
2. In a large bowl, stir together the buttermilk, hot-pepper sauce, 3/4 teaspoon salt and 1/2 teaspoon pepper. In a separate bowl, mix the breadcrumbs, Parmesan, thyme, and 1/8 teaspoon pepper. (or spices of your choice)
3. Place the chicken in the buttermilk mixture, turning to coat evenly. Working with one piece at a time, remove the chicken from the liquid, letting the excess drip back in to the bowl; dredge in the breadcrumb mixture, turning to coat evenly. Place the coated chicken pieces on the prepared baking sheet. Leave enough space between the chicken pieces so that they crisp evenly all the way around.
4. Bake until the chicken is golden brow, about 35 minutes.
Note: I let the chicken sit in the buttermilk for a couple of hours to make it even more tender and juicy.