Rose Cake Tutorial from "I Am Baker"

Learn how to make this phenominal cake at "I Am Baker".  Here 's a link!

http://iambaker.net/rose-cake-tutorial

Cinnamon Streusel Coffee Cake

Anne’s Cinnamon Streusel Coffee Cake -
From The Cake Mix Doctor


This recipe begins with your favorite box of yellow cake mix. The 21.6-ounce cake mix is the Cake Mix Doctor’s Old-Fashioned Yellow cake mix, which you can find in stores near you or order online.

Makes 12 servings


Prep: 15 minutes


Bake: 50 to 55 minutes


1 package (21.6 ounces) Cake Mix Doctor’s Old-Fashioned Yellow Cake Mix


For the Filling:


2 tablespoons light brown sugar


2 teaspoons ground cinnamon


1 cup finely chopped pecans


For the Batter:


1 cup sour cream


½ cup vegetable oil


½ cup water


4 large eggs


1 teaspoon pure vanilla extract

Glaze:


1 cup confectioners’ sugar


2 tablespoons milk






1.  Place a rack in the center of the oven, and preheat the oven to 350°. Grease and flour a Bundt pan, and set the pan aside.


2.  For the filling, measure out 2 tablespoons of the cake mix and place in a small bowl. Stir in the brown sugar, cinnamon, and pecans. Set the filling aside.


3.  Place the remaining cake mix, sour cream, oil, water, eggs, and vanilla in a large mixing bowl, and blend on low speed for 30 seconds. Increase the mixer speed to medium and blend until smooth, 1 to 2 minutes longer.


4.  Pour half of the batter into the prepared pan. Scatter the filling over the top of the batter. Pour the remaining batter over the filling. Place the pan in the oven.


5.  Bake until the cake springs back when lightly pressed with a finger, and it is golden brown, 50 to 55 minutes. Remove the cake from the oven, and let it cool in the pan 20 minutes. Run a knife around the edges of the pan, and invert it onto a rack to cool completely, 45 minutes.


6.  Meanwhile, prepare the glaze by stirring the milk into the confectioners’ sugar. Drizzle the glaze over the top of the cake and let rest 15 minutes to let the glaze set. Or omit the glaze and just dust with confectioners’ sugar. Place the cake on a platter, slice and serve.

Bundt pan is available from William Sonoma.

Welcome Home Brand Disposable Bundt Pan - Perfect for Holiday Giving!

For the home baker or pastry professional who truly appreciates fine quality paper baking products, step up to Welcome Home Brands – Replacing metal bakeware with Style! It comes in a variety of shapes and designs so that you can bake and serve – or bake and give – in the same pan, eliminating the need for metal bakeware!

Decorative, disposable paper bakeware. Treat these as though they were metal bakeware when determining how much batter to pour into the pan. This paper bakeware is free standing, which means that it does not need a metal baking pan or muffin tin. When you are using smaller paper pans or baking cups, we recommend placing them on a cookie sheet for stability and easy removal from the oven.

No pre-greasing or messy clean up! This paper bakeware does not require pre-greasing. If you wish to grease the pan or cup, you may do so as it will not harm the baking process. In addition, for baked products that tend to be sticky, some additional grease may give the baked product a better release from the paper baking pan or cup.

Place the pans directly into the oven or on a cookie sheet. It’s oven-safe up to 400 degrees Fahrenheit, which will accommodate most cake, cupcake, muffin and cookie recipes. Cooking times may vary slightly from items cooked in traditional metal or aluminum pans or muffin tins. Test for doneness according to recipe.

Paper bakeware may be used for food items other than desserts. It can also be frozen making food preparation for that big party, event or holiday even easier.

Each package contains 3 premium baking pans
Dimensions: 6.0" base x 4.0" tall
$9.99 per package.

 

Available at http://www.cupcakeessentials.com/