Moist White Cake Recipe

Moist White Cake Recipe

This is my favorite White Cake Recipe. This cake is moist and has a great crumb. It pairs great with anything but I love it mostly with fruit fillings. My favorite one would be Raspberry Jam which I do from scratch and I will share the recipe soon.

Here is the link to the recipe and the tutorial. Click here for, Moist White Cake Recipe.

Moist white cake recipeI made a step by step tutorial on this cake with very detailed information on how I make it. This cake will work great for stacking but I don’t suggest using it or sculpting cakes. Most white cakes tend to be delicate and crumb more than any other cakes and that is something you don’t want to deal with when you are sculpting a cake.

I will also add that this cake does shrink some and I don’t suggest to use it with cupcakes. If you live in high altitude, keep in mind that my recipes are not made in that condition so make sure to do the necessary adjustments so it works for your area.

I give a lot of extra tips in this tutorial that I use when I am baking cakes that you guys might find useful. So I do suggest to watch the video and follow the steps for making this cake. Click here to watch video and get recipe.

Remember, baking is a science and following instructions are important. I have made this cake many times and have tested different techniques and I posted the one I love the most. If you have your own way of baking and you get a successful cake, feel free to share with us in the comments! If it didn’t work, then make sure to try it my way.

Hope you enjoy the recipe! Until next time, ta ta!

Edna 😀

 

 

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Mason Jar Cake Tutorial

I love Mason Jars. They are reusable, great for canning, jams and storing food. I found this website that sells caps for mason jars that I totally fell in love wMason Jars Recapith. They are called Mason Jar ReCap.

My 2 favorite ones are the one with the flip top and the one to pour liquids from, but they have so many other ones to choose from.

I made a tutorial on how to use Mason Jars for cakes. It’s a fun way to make cakes to take along or share with friends and family. And I will say that there is not one person that doesn’t smile when you share  a mason jar filled with delicious cake. Even if you have a cake shop, it’s a great way to sell cakes. They stay moist longer because they are sealed. Win win!

For this tutorial I used my Banana Cake Recipe. People are always trying to find ways to pair cakes with fillings and I am sharing one of my favorite ones.

I used sugar covered roasted pecans and caramel as part of the filling for this cake. I will be sharing the recipe for the roasted pecans soon. Basically I layered the banana cake, then added a layer of caramel then added the roasted pecans on top and finishing it with another layer of cake and buttercream.

You can use any buttercream you like for mason jars. Even soft icing will do great since the jar holds everything together. For banana cake you can use cream cheese frosting. I have a Crusting Cream Cheese Recipe but I have another recipe that is softer and has more cream cheese in it. I use it mostly as a filling but it’s great to use in jars as buttercream, (click here for the recipe) . I have made this cake using Suspiro recipe too and it’s delicious. You can also use Wilton whipped buttercream that is sold in a box if you want a fast fix on a lazy day. There are so many options, you can choose what you enjoy the most!

I have a great recipe for Salted Caramel. But if you feel lazy, you can use caramel from the store. Just keep in mind that the caramel that is sold in supermarkets tends to be too soft for cake fillings. It works great for jars because the jar holds the cake in place but in a regular cake, it might be too soft and make the layers slippery.

I sent an email to the company and got a 25% discount for you guys if you are interested on getting some of the Mason Jar Recap lids. The coupon is good until May 20, 2017. You can visit their website at: www.masonjars.com

 

Here is the tutorial posted below. It will be also posted in my website under this link: http://www.designmeacake.com/mason-jar-tutorial

 

Hope you enjoy this Blog and tutorial. Until next time..ta ta!

Edna 🙂

Best Macadamia Nut and White Chocolate Cookies

Best Macadamia Nut & White Chocolate Cookie Recipe

Presione aqui para Español

I love macadamia nuts. My father got me into eating them and one of my
favorite cookies are the macadamia nut and white chocolate. I had some
of the ingredients and decided to make some of these amazing cookies.

Not sure who is the original creator of this recipe since it was passed to
me by a friend. But there was nothing to fix in this recipe. It’s perfect and
delicious. I am adding a few tips so you guys get a great cookie.
Click here for the recipe.

Baking Macadamia Nut & White Chocolate Cookie Recipe

There is a science to baking cookies. I read over the years people talking how
they want their cookies softer, while others like them crunchy. But the most
dreaded issue people face is, why did my cookie spread and now looks
like a flat blob?

There are so many reasons why cookies can go wrong. One of these reasons
will come from ingredients. Too much sugar can make a cookie spread.
But one factor that people don’t figure most of the time is the butter. Margarine,
for example, will spread more than butter since it is more oily and softer.

Another reason why cookies can spread is from putting the cookies in a hot
cookie sheet that just came out of the oven. The heat from the sheet will cause
the butter to melt before it has a chance to set. So avoid placing your cookies
in a hot cookie sheet or make sure to move fast if you decide to do this. Just
have the cookies pre-shaped so it’s a matter of placing them real fast and move
to the oven in a snap.

Sometimes people use too much butter or oil on the pan that can make a cookie spread too much while it’s cooking. I use the non-stick aluminum foil and it’s a fast clean up, plus I don’t have to add anything. The cookies don’t stick to it. You can also use a Silpat, (non slip baking mat), which is really good for this.

Make sure that you don’t over beat your mixture. This only creates air and that air can cause pockets that eventually just deflate. I usually tend to place my mixture in the fridge. Since the butter in the recipe is used at room temperature,
I want the butter to harden up so that my cookies stay fatter.

Best Macadamia Nut & White Chocolate Cookie Recipe

If you follow all these steps and you still get flat blobs for cookies, you can
either use half butter and half shortening. You can use all shortening too instead,
but if you are like me, you might not want to give up the buttery taste. If that is
the case, you have one more option. Lower the temperature of the oven. All
ovens are different. You would think that temperatures should be the same in
all ovens, but somehow things change between one oven to the next. So if
you have tried it all, and your cookies are just not cooperating with you, lower
the oven to 300 degrees. They will take a bit longer to bake, around 24 minutes
for chewy and 30 minutes if you like them crispier. And this time amounts are just approximations. Since each oven works different, just make sure to watch
your cookies.

There are many factors that can make a cookie recipe go wrong. This recipe
I am posting has been tested and it works great. So if you find yourself with
cookies you were not happy with, try the recipe again and follow the tips above.
I am sure you guys have your own tips so feel free to share them. In the
meantime, I hope you guys enjoy this recipe. (Click here for recipe)

Until next blog, ta ta!
Edna

Best Guava Pastries-Recipe

 

Guayaba Pastries recipe

Para Español presione aquí.

This blog is not about cake but I will talk about a delicious dessert that is loved by a lot of Latin cultures. Pastelillos de Guayaba is the Spanish for Guava Pastries. I grew up in Puerto Rico and my mother was the biggest fan of this dessert.

I was at the supermarket the other day and saw a box of these pastries.
I had not eaten one in years and I just decided to forget the diet and go for a
sugar high. lol When I got home and had some of the pastry, I was not very
satisfied with it. Seems they forgot to add the filling! I was totally disappointed.

I decided at that moment that if I wanted to eat a really good pastelillo, I would have to make it myself. I want it fast and making the dough is time-consuming. So I decided to go and buy some.
Puff Pastry from Pepperifdge farms.

I went to the supermarket and got some puff pastry. You can find it
in the freezer section.  When you
work with this product you have to make sure to keep it cold.
Once it gets too warm, it tends to stick. This happens because it’s
made of many layers of dough that has pieces of butter in between the many layers.

This dough has no yeast in it. All the leavening comes from the layers of butter.
Once you start baking it, the butter melts and the steam puffs the layers of
dough up. Making the pastries really airy, flaky and tasty.

As you can see above, it’s really easy to make these pastries. Basically,
you cut the dough in squares then add the guava paste on top. As an extra
flavor, I added some cream cheese to this recipe, but if you don’t like it,
you can dismiss it.

Another thing you can keep in mind is that you can use many other fillings
for them. Some of them can be strawberry jam, raspberry jam, Bavarian cream,
chocolate, salted caramel (click here for tutorial) with pecans, Nutella, pineapple filling (click here for tutorial), cinnamon apples, and so many others, that it will
take forever to mention them all. I grew up with the guava flavor and it’s
still my favorite.

Click on the photo below to watch the tutorial so you can learn the steps to
make these easy pastries. Below the video in the linked page you will find the recipe.

 

I hope you enjoy, until next time, ta ta!!!

Edna 😉