RASPBERRY PINK VELVET CAKE WITH RASPBERRY CREAM CHEESE FROSTING

YIELDS: 10 - 12 servings PREP TIME: 0 hours 30 mins TOTAL TIME: 2 hours 30 mins

INGREDIENTS

Raspberry Pink Velvet Cake

Cooking spray
3 c. cake flour, spooned and levelled, plus more for pans
1 tbsp. baking powder
1/2 tsp. Kosher salt
1 c. (2 sticks) unsalted butter, at room temperature
2 c. granulated sugar
4 c. fresh raspberries, divided, plus more for decorating
4 large eggs
2 tsp. pure vanilla extract
3/4 c. Buttermilk
3 drops pink food coloring, optional
3 tbsp. seedless raspberry preserves
Raspberry Cream Cheese Frosting
meringue kisses and edible flowers, for decorating

Raspberry Cream Cheese Frosting

1/2 c. (1 stick) unsalted butter, at room temperature
4 oz. cream cheese, at room temperature
1/4 c. fresh raspberries
1 tsp. pure vanilla extract
1/2 tsp. Kosher salt
3 c. confectioners’ sugar

DIRECTIONS
1. Preheat oven to 350°F. Grease and flour 3 (8-inch) cake pans. Whisk together flour, baking powder,
and salt in a bowl.
2. Beat butter and sugar on medium speed with an electric mixer until light and creamy, 1 to 2 minutes.
Add 1 cup raspberries, and beat until smooth, 15 to 20 seconds. Add eggs, one at a time, beating until
blended after each addition (mixture will look curdled). Beat in vanilla. Reduce mixer speed to low
and beat in flour mixture and buttermilk alternately, beginning and ending with flour mixture, just
until flour is incorporated. Mix in food coloring, if desired. Divide batter among prepared pans.
3. Bake until a wooden pick inserted in center comes out clean, 23 to 25 minutes. Cool in pans on wire
racks 10 minutes, then invert onto wire racks to cool completely.
4. Toss together preserves and remaining 3 cups raspberries in a bowl. Place one layer on a cake plate
and top with 1/2 of the preserve mixture; repeat one more time. Top with remaining cake layer. Frost
top and sides of cake with frosting. Decorate with meringue kisses, edible flowers, and raspberries.
5. To make the frosting, beat butter and cream cheese on medium speed with an electric mixer until
creamy, 1 to 2 minutes. Beat in raspberries, vanilla, and salt, until raspberries are broken down, 15 to
20 seconds. Reduce mixer speed to low and gradually add confectioners’ sugar until blended and
smooth after each addition, 45 seconds to 1 minute.
 Raspberry Pink Velvet Cake
with Raspberry Cream Cheese
Frosting
Carrot Cake With Cream Cheese Drizzle

YIELDS: 12 servings TOTAL TIME: 2 hours 25 mins

INGREDIENTS
Non-stick baking spray, for pan
3 c. all-purpose flour, spooned and leveled
4 tsp. pumpkin-pie spice
2 tsp. baking powder
2 tsp. baking soda
1 tsp. kosher salt
1 tsp. ground cinnamon
1 c. packed dark-brown sugar
1/2 c. granulated sugar
4 large eggs
1 c. canola oil
1/4 c. fresh orange juice, plus 4 to 5 tablespoons, divided
4 large carrots, peeled and finely grated (about 2 cups)
4 oz. cream cheese, at room temperature
1/2 c. confectioners' sugar
Chopped pecans, for garnish

DIRECTIONS
1. Preheat oven to 325°F with rack in the middle position. Coat a 10- to 12-cup Bundt pan with
baking spray. Whisk together flour, pie spice, baking powder, baking soda, salt, and
cinnamon in a bowl.
2. Whisk together brown sugar, granulated sugar, eggs, oil, and 1/4 cup orange juice in a
second bowl. Add flour mixture and whisk to combine. Fold in carrots. Transfer to prepared
pan.
3. Bake until a toothpick inserted into the center comes out clean, 45 to 50 minutes. Cool in pan
on a wire rack for 15 minutes, then invert onto a wire rack to cool.
4. Whisk cream cheese with an electric mixer on medium speed until smooth, 1 minute. Whisk
in confectioners’ sugar and remaining 4 to 5 tablespoons orange juice; spoon over cake.
Garnish with pecans.
 Carrot Cake
with Cream Cheese Drizzle
Banana Bread Recipe

Prep Time10 minutes

Cook Time1 hour
Total Time1 hour 10 minutes
Servings4

Ingredients
1 cup banana mashed
1 cup sugar
2 pieces raw eggs
1/2 cup cooking oil
1 tsp teaspoon salt
1 tsp vanilla essence
1 1/2 cups all purpose flour
1 tsp baking soda

Instructions
1. Combine all the dry ingredients starting with the flour, sugar, salt, and baking soda.
2. Mix the dry ingredients thoroughly until everything is evenly distributed.
3. Add the other ingredients (eggs, mashed bananas, cooking oil, vanilla essence) then mix
well with the dry ingredients until a batter is formed.
4. Grease the loaf pan and pour-in the mixture.
5. Preheat oven at 350 degrees Fahrenheit then bake the mixture for an hour.
6. Remove from loaf pan from the oven then allow to cool down for a few minutes. Transfer
the banana bread on a serving plate.
7. You may put the bread in the fridge to cool or serve immediately. Share and Enjoy!
Banana Bread
Sponge Cake with Chocolate Frosting

INGREDIENTS
1 3/4 c. cake flour
2 tsp. baking powder
1 1/4 c. milk
1 c. unsalted butter
4 large eggs
2 c. granulated sugar
1/2 tsp. salt
5 tsp. vanilla extract
6 oz. unsweetened chocolate
6 3/4 c. confectioners' sugar
1 tbsp. decorative sprinkles

DIRECTIONS
Make the cake: Heat oven to 350 degrees F. Butter the bottom of a 9-inch by 13-inch baking
pan. Fit parchment paper into the bottom of the pan, butter the parchment and pan sides
and dust with flour. Set aside. Sift the flour and baking powder together and set aside.
Heat 1 cup of milk just to a boil. Stir in 2 tablespoons butter and keep hot. Beat eggs in a large
bowl using a mixer set on high speed until they become foamy. Add the granulated sugar,
salt, and 2 teaspoons vanilla and beat until batter doubles in volume and becomes very thick
and pale -- about 5 minutes.
Reduce mixer speed to low and add the hot milk and butter. Add the flour mixture, in 1/4
cupfuls, scraping sides occasionally. Pour the batter into the prepared pan and bake until a
wooden skewer inserted into the middle of the cake comes out clean -- 25 to 30 minutes. Let
cool for 15 minutes on a wire rack. Release the cake and cool completely.
Make the frosting: Melt the remaining 1 cup butter and chocolate over a double boiler. Transfer
to a large bowl, add the confectioners' sugar and beat using a mixer set on medium speed.
Add the remaining 3 teaspoons vanilla and 1/4 cup plus 3 tablespoons milk and continue to
beat until fluffy.
Assemble the cake: Cut the cake into two 9-inch by 6 1/2-inch halves. Split each half into 3
layers using a long serrated knife. Place one layer on a cake plate. Spread 1/2 cup frosting
over the layer. Repeat with remaining layers. Frost cake top and sides and decorate with
sprinkles.
 Sponge Cake
with Chocolate Frosting
Orange Chiffon Cake with Buttermilk Ice Cream

YIELDS: 12 servings PREP TIME: 0 hours 30 mins TOTAL TIME: 1 hour 20 mins

INGREDIENTS
6 tbsp. frozen, pulp-free orange-juice concentrate
7 large eggs
1 egg white
1/2 c. canola oil
Zest of 2 medium oranges (about 1 1/2 tablespoons)
1 1/2 tsp. vanilla extract
2 c. all-purpose flour
1 1/2 c. granulated sugar
1 tbsp. baking powder
1 tsp. salt
1/2 tsp. cream of tartar
1 c. confectioners' sugar
1 tbsp. melted butter
Buttermilk Ice Cream (recipe follows)
3 c. low-fat buttermilk
1 1/2 c. heavy cream
1/2 c. sugar
1/2 tsp. Sea Salt

DIRECTIONS
1. Preheat oven to 325 degrees F. Meanwhile, fit the bottom of a 10-inch tube pan with
parchment paper and set aside. In a small bowl, mix orange-juice concentrate with 1/2 cup
water and set aside. In a medium bowl, whisk together egg yolks, oil, half the orange zest,
vanilla, and 3/4 cup reserved orange-juice mixture. Set aside.
2. In a large mixing bowl, sift together flour, granulated sugar, baking powder, and salt. Whisk
in the reserved egg-yolk mixture until batter is very smooth. Set aside.
3. In a large bowl, using an electric mixer on medium-high speed, whip egg whites and cream
of tartar to stiff peaks. Add about 1/3 of the egg whites to batter and whisk gently to
combine. Using a rubber spatula, fold in remaining egg whites.
4. Pour batter into prepared pan. Bake on center rack of oven (do not open oven until end of
baking time) until top is golden brown and springs back when touched, 50 to 60 minutes.
Invert pan over neck of a bottle or heatproof funnel to cool completely. Remove when cool.
 Run a knife between the pan and outer edges of cooled cake, all the way around, and invert
cake to remove from pan.
5. Meanwhile, in a medium bowl, combine confectioners' sugar, butter, and remaining orange-
juice mixture and orange zest. Place plastic wrap directly onto the surface of glaze and set
aside until ready to use. Place cake on a serving plate and drizzle with glaze. Let sit 10
minutes before serving. Serve with Buttermilk Ice Cream (below).
6. To make Buttermilk Ice Cream: In a large bowl, combine all ingredients and refrigerate until
very cold, at least 1 hour. Pour mixture into an ice-cream maker; process according to
manufacturer's instructions. Pack ice cream into a 1 1/2-quart lidded container and press
plastic wrap directly onto the surface before sealing. Freeze until completely set, from 2 1/2
to 4 1/2 hours, depending on freezer. (Ice cream can be made up to 3 days ahead.)
Orange Chiffon Cake
with Buttermilk Ice Cream