Cake Recipe #17 - Bunny Cake

Start with a cake mix and end with a coconut and candy-covered bunny rabbit; the perfect dessert for Easter dinner.


Ingredients: 1 package cake mix, flavor of choice (I used strawberry), 1 can ready made frosting or 1 recipe of buttercream frosting (below), 14 ounces flaked coconut, food coloring, chocolate chips, jelly beans, red string licorice.

Instructions: Prepare and bake cake according to package directions in two 8 or 9-inch round cake pans. Cool completely. Cut cake as shown in picture above. Frost sides of each cake piece. Assemble pieces as shown on a cookie sheet or large tray. Frost top of cake. Spinkle about 2 2/3 cups coconut evenly over top and sides of cake, gently pressing coconut onto sides. Tint coconut pink and green by placing in individual containers with lids (3/4 cup for red; 1 1/4 cups for green), adding a few drops of food coloring and shaking until coconut is completely colored. Sprinkle pink coconut over ears and bow tie; outline with chocolate chips. Decorate bunny face as shown in photo with jelly beans and licorice. Sprinkle green coconut evenly around cake.

Buttercream Frosting: Ingredients: 1/2 cup butter or margarine, softened, 1/2 cup shortening, 1 teaspoon vanilla, 4 cups powdered sugar, milk or cream.

Instructions: Place butter and shortening in large mixing bowl and beat for a minute. Add in vanilla and continue beating until mixed. Add powdered sugar, 1 cup at a time, until thoroughly incorporated. Add milk or cream, starting with 2 tablespoons, then adding more, 1 tablespoon at a time, until of spreading consistency.

"Let's Bake a Cake"

Cake Recipe #16 - Triple-Chocolate Mousse Cake

Triple Chocolate = triple delicious!!! So light and so chocolatey, this will become your favorite cake. A springform pan at least 3 inches high is needed and each step needs to be followed in order.

Ingredients: Bottom layer: 6 tablespoons unsalted butter, cut into 6 pieces, plus extra for greasing pan, 7 ounces bittersweet chocolate, chopped fine, 3/4 teaspoon instant espresso powder, 1 1/2 teaspoons vanilla extract, 4 large eggs, separated, pinch of table salt, 1/3 cup packed light brown sugar, crumbled with fingers to remove lumps. Middle layer: 2 tablespoons cocoa powder, 5 tablespoons hot water, 7 ounces bittersweet chocolate, chopped fine, 1 1/2 cups cold heavy cream, 1/8 teaspoon table salt. Top layer: 3/4 teaspoon powdered gelatin, 1 tablespoon water, 6 ounces white chocolate chips, 1 1/2 cups cold heavy cream. Shaved chocolate or cocoa powder for serving, optional.

Instructions: Bottom layer: Preheat oven to 325 degrees. Butter bottom and sides of 9 1/2-inch springform pan; set aside. Melt butter, chocolate, and espresso powder in large heatproof bowl set over saucepan filled with 1 inch of barely simmering water, stirring occasionally until smooth. Remove from heat and cool mixture slightly, about 5 minutes.(Reserve pan with hot water to reuse for middle layer). Whisk in vanilla and egg yolks; set aside.

In large mixing bowl, beat egg whites and salt at medium speed until frothy, about 30 seconds. Add half of brown sugar and beat until combined, about 15 seconds. Add remaining brown sugar and beat at high speed until soft peaks form when whisk is lifted, about 1 minute longer, scraping down sides halfway through. Using whisk, fold one-third of beaten egg whites into chocolate mixture to lighten. Using rubber spatula, fold in remaining egg whites until no white streaks remain. Carefully transfer batter to prepared springform pan, gently smoothing top with offset spatula.

Bake in preheated 325 degree oven until cake has risen, is firm around edges, and center has just set but is still soft (center of cake will spring back after pressing gently with finger), 13-18 minutes. Transfer cake to wire rack to cool completely, about 1 hour. (Cake will collapse as it cools.) Do not remove cake from pan.

Middle layer: Place large bowl and beaters in freezer until needed to whip cream. Combine cocoa powder and hot water in small bowl; set aside. Melt chocolate in large heatproof bowl set over saucepan filled with 1 inch of barely simmering water (reserved from previous layer), stirring occasionally until smooth. Remove from heat and cool slightly, 2-5 minutes.

Remove bowl and beaters from freezer. Whip cream, granulated sugar, and salt at medium speed until mixture begins to thicken, about 30 seconds. Increase speed to high and whip until soft peaks from when whisk is lifted, 15-60 seconds.

Whisk cocoa powder mixture into melted chocolate until smooth. Using whisk, fold one-third of whipped cream into chocolate mixture to lighten. Using rubber spatula, fold in remaining whipped cream until no white streaks remain. Spoon mousse into springform pan over cooled cake and gently tap pan on counter 3 times to remove any large air bubbles; gently smooth top with offset spatula. Wipe inside edge of pan with damp cloth to remove any drips. Refrigerate cake at least 15 minutes while preparing top layer.

Top layer: In small bowl, sprinkle gelatin over water; let stand at least 5 minutes. Wash bowl and beaters thoroughly from whipped cream beating of previous layer; place in freezer to chill. Place white chocolate in medium bowl. Bring 1/2 cup of cream to simmer in small saucepan over medium-high heat. Remove from heat; add gelatin mixture and stir unil fully dissolved. Pour cream mixture over white chocolate and whisk until chocolate is melted and mixture is smooth, about 30 seconds. Cool to room temperature, stirring occasionally, 5-8 minutes (mixture will thicken slightly).

Remove bowl and beaters from freezer; whip remaining cup of cream at medium speed until it begins to thicken, about 30 seconds. Increase speed to high and whip until soft peaks form when whisk is lifted, 15-60 seconds. Using whisk, fold one-third of whipped cream into white chocolate mixture to lighten. Using rubber spatula, fold remaining whipped cream into white chocolate mixture until no white streaks remain. Spoon white chocolate mousse into pan over middle layer. Smooth top with offset spatula. Return cake to refrigerator and chill until set, at least 2 1/2 hours.

To serve: If using, garnish top of cake with chocolate curls or dust with cocoa. Run thin knife between cake and side of springform pan; remove side of pan. Run cleaned knife along outside of cake to smooth sides. Cut into slices and serve.

America's Test Kitchen, http://www.americastestkitchen.com/recipes/triple-chocolatemoussecake.

"Let's Bake a Cake!"

Cake Recipe #15 - Chocolate Mayonnaise Cake with Peanut Butter Frosting

The moist chocolate cake encased in a fluffy peanut butter frosting will satisfy your chocolate and peanut butter craving every time. The cake was lighter in color (similar to German chocolate) than I prefer; I think the next time I would add another 2-3 squares of chocolate for a darker, richer flavor. Crushing a few Reese's Pieces to sprinkle on top along with a few whole ones adds eye candy (no pun intended, well, maybe just a little).

Ingredients: 4 (1 ounce)squares semisweet chocolate, melted, 1 cup mayonnaise, 1 1/3 cups water, 1 teaspoon vanilla, 3 eggs, 1/4 teaspoon baking powder, 1 teaspoon baking soda, 1 2/3 cups granulated sugar, 2 1/4 cups all-purpose flour. Frosting: 1/2 cup butter, softened, 1 cup creamy peanut butter, 3 tablespoons milk, 2 cups confectioners' sugar. Reese's Pieces, if desired.

Instructions: Preheat oven to 350 degrees. Grease and lightly flour 2 8 or 9-inch round cake pans (may use a 9x13-inch pan instead). In large mixing bowl, beat granulated sugar, eggs and vanilla for 3 minutes. Add mayonnaise and melted chocolate, mixing on low until well incorporated.

In small bowl, mix together flour, baking soda and baking powder; add alternately with water to chocolate mixture in 4 additions until well combined. Divide batter evenly between the 2 prepared pans and bake for 30 minutes (45 minutes for 9x13) or until a toothpick inserted near center comes out clean.

Cool on wire rack for 10 minutes before removing from pans and setting back on wire racks to cool completely.

Make Frosting: In large bowl, beat butter and peanut butter together. Gradually add in confectioners' sugar. When it starts to get thick, add milk 1 tablespoon at a time, until all sugar is mixed in and frosting is thick and spreadable (may need extra milk). Beat at least 3 minutes until fluffy. Spread over middle, top and sides of cake. Sprinkle with crushed and whole candies, if desired.

"Let's Bake a Cake!"

Cake Recipe #14 - Vanilla Cheesecake

This recipe takes awhile from start to finish, but there is nothing better than a refreshing piece of cheesecake.

Ingredients: 6 graham crackers or 1 cup graham cracker crumbs, 1/4 cup unsalted butter, melted, 4 large eggs, at room temperature, 2 pounds cream cheese, at room temperature, 1 1/3 cups granulated sugar, 2 teaspoons vanilla extract, 3 tablespoons all-purpose flour, 1/4 cup heavy cream, 1/2 cup sour cream. Topping: 1 1/2 cups sour cream, 1/4 cup granulated sugar, 1 teaspoon vanilla extract.

Instructions: Preheat oven to 325 degrees. Butter the bottom and sides of a 9-inch springform pan. Cut a large piece of heavy-duty aluminum foil and wrap the outside of the pan with the foil. Have ready a roasting pan at least 2 inches deep and large enough to hold the foil-wrapped springform pan to use to bake the cake (water bath).

Crush graham crackers into fine crumbs; place in small bowl and add melted butter. Mix until combined. Pour crumb mixture into the prepared pan and, using your fingers, press it evenly onto the pan bottom. Bake the crust until it turns slightly darker, about 10 minutes. Transfer to a wire rack and let cool slightly.

After making sure the eggs are at room temperature, crack into small bowl and stir until yolks and whites are blended; set aside.

In large mixing bowl, combine the cream cheese, sugar and vanilla extract; beat for 1 minute. Add half of the eggs and mix until well blended, another minute. Add final half of eggs and continue beating. Mix in the heavy cream and sour cream and beat just until no white streaks are visible, about 1 minute.

Pour the filling onto the prebaked crust, spreading evenly. Put the filled springform pan in the roasting pan and carefully slide the roasting pan on the oven rack. Slowly pour hot water into the roasting pan until it reaches 1 inch up the sides of the springform pan (water bath).

Bake undisturbed for 55 minutes. If the cake looks set, give the pan a gentle shake, being careful not to splash any water. If the top wobbles, set the timer for another 5 minutes. Repeat this process until the cheesecake is done. Tiny cracks along the edges are an indication that the cheesecake is ready (They disappear as the cake cools.)

While cake is baking, make topping: In a small bowl, combine the sour cream, sugar and vanilla extract. Using a whisk, beat the mixture until well blended.

Carefully remove cheesecake, still in its water bath, from the oven. Use a narrow-bladed icing spatula to spread the sour cream topping gently and evenly over the top of the baked cheesecake. Return to oven and bake until the topping firms slightly, about 10 minutes.

Transfer the cheesecake in the water bath to a wire rack. Let the cheesecake cool for 1 hour, then lift the springform pan from the water bath. Remove the roasting pan and return the springform pan to the wire rack. Remove the foil wrapping and let the cake cool on the rack for 1 hour longer. The top should feel cool to the touch. Cover with plastic wrap and refrigerate the cake in the pan for at least 6 hours or up to overnight before serving.

About 45 minutes before you plan to serve it, remove the cheesecake from the refrigerator to let the flavors emerge. Remove the plastic wrap and discard. Run a thin knife along the inside edge of the pan to loosen the cake, keeping the knife pressed against the pan sides. Release the pan sides and lift off.

Using the thin knife, loosen the crust from the pan bottom. Slip 2 wide metal spatulas about three-fourths of the way under the cheesecake and slide it onto a serving plate. If serving right away, cut the cheesecake into slices. Or, wrap the uncut cheesecake with plastic wrap and store in the refrigerator for up to 5 days.

Serves 16.

Williams-Sonoma "Mastering Cakes, Fillings & Frostings", Free Press, A Division of Simon & Schuster, Inc., New York, NY, 2005, shortened version.

"Let's Bake a Cake!"