Since I want to home-bake AA's birthday rainbow cake this year, I need to practice on the different batters. We have purchased a 7-layer "rainbow" cake in the past, but think I can make one. I selected the grape layer to try first. I have good recipes for the red (cherry or strawberry), orange, lime (green) and lemon (yellow) layers. Next will need to work on the two blue layers!
The recipe I used called for a box white mix, which can be substituted for any white cake recipe. The grape flavor and some of the color is from the Kool-Aid.
The frosting did get soft in our 80 degree heat, so need to find a recipe that can stand up to not melting - will try using solid shortening for half the butter, adding corn starch; I also read where dry instant pudding will help. What have you used?
Kool-Aid
Cupcake Author:
www.dailydishrecipes.com
Ingredients: 1 pkg. (2-layer size)
white or yellow cake mix (I have not tried this with a chocolate cake mix, but
I would imagine with certain flavors it would be good!).
¼ c. KOOL-AID Sugar-Sweetened
Soft Drink Mix
Instructions
1.
Prepare the cake mix
as directed on the box. When you are ready to beat the batter, add the Kool-aid
packet and then beat as you would. Bake as directed on the cake mix box.
2.
When the cake or
cupcakes have cooled, you can make your own frosting with the Kool-Aid too.
3.
Purchase white
icing/frosting and add one (2oz) package to the whole canister of icing. Mix
well and then frost. (I made buttercream frosting)
4.
Yield: Check the box.
Usually 24 cupcakes or one 8″ or 9″ cake.
Cheesecake Factory Key Lime Cheesecake
By LuAnn_Mason Altered by ACMorgan
(added one more bar of cream cheese/added lime zest, less
lime juice)
Prep Time: 15 mins
Total Time: 1 hr 40 mins plus refrigerator time – 6 hours
Serves: 12, Yield: 1 cheesecake
"This is as close as I was able to come to the
Cheesecake Factory Key Lime Cheesecake--a little creamier than the other
versions posted here, and I think closer to the original." Not as firm as
a “New York style cheese cake, creamier.
Ingredients
For crust (I used
parchment paper to line the pan, works well if you want to remove the entire
cake from the bottom pan)
2 cups graham
cracker crumbs, crushed (approximately 2 sleeves)
1/2 cup
butter, melted 1/4 cup granulated sugar
For filling
4 (8 ounce)
packages cream cheese, room temperature
1 cup sugar
1 cup sour
cream
1/4 cup flour
2 teaspoons
vanilla
4 eggs
1/2 cup trader
joe's key lime juice and add 1 TB of
lime zest, from one lime
Directions
Use 9 or 10 inch
spring-form pan. Combine crumbs, melted butter, and 1/4 cup sugar in bowl.
Press evenly over bottom of pan and halfway up sides. Preheat oven. Bake at 375
for 7 minutes, no longer.
Cream room
temperature cream cheese well, add sugar, and cream until smooth, scraping
sides and bottom of bowl frequently to integrate any cream cheese lumps. Cream
in sour cream, eggs, flour and vanilla. When smooth once more, stir in lime
juice. Note: 3/4 Cup of Key Lime juice makes a very tart cheesecake. I used ½
cup and added zest.
Pour over prepared
crust. Return to 375 oven for 15 minutes. Lower temperature to 250 and continue
baking 60 minutes for 10 inch pan, 65 minutes for 9 inch pan. Turn oven off,
leave oven door slightly open for 20 minutes. Cool on wire rack IN PAN. Run a
sharp knife around edge to loosen cheesecake, but do NOT remove from pan.
Refrigerate at least 6 hours before serving. May be garnished with sweetened
whipped cream, lime zest, or both.
.JPG)
No comments:
Post a Comment