cake | Good Dinner Mrs Mellen

Tag: cake
- Fall Apple Desserts
  
  Posted at 4:51 pm by Good Dinner Mrs Mellen
  
  Oct 21st
  In New England we are love to celebrate the fall season. Cool morning with warm sunny days, jewel tone leaves, farm roadside stands bursting with the last of summer’s bounty all signal the change in the seasons. Nature’s premier show on display for all to enjoy. Fall baking is one of my favorite past times and I especially love to make apple desserts. Going through all my post I realized I’m kind of obsessed with apples, cakes, pies, cupcakes and more. When I’m creating a new cake or pie the fall just inspires me like nature to give it my all and go wild! Here are a few of my fall favorites that I have posted over the years.
  
  Candied Apple Fudge Bundt Cake
  
  Candied Apple Fudge Bundt Cake
  
  FANTASTIC APPLE PIE
  
  Fantastic Fall Apple Pie
  
  CANDIED APPLE CRUMB CAKE
  
  Candied Apple Crumb Cake
  
  FALL APPLE PIE
  
  FALL APPLE PIE
  
  Enjoy!
  
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  Posted in Baking, Baking, desserts, Food, Uncategorized | Tagged apples, cake, fall desserts, Pie
- Candied Apple Crumb Cake
  
  Posted at 3:56 pm by Good Dinner Mrs Mellen
  
  Sep 18th
  Fall at it’s best with fresh picked apples baked in a rich pound cake with crumb topping and caramel drizzled on top. Richly flavored with just a hint of orange juice, cinnamon and crisp tart apples. I used Granny Smith Apples in this cake for their tart flavor along with a firm consistency after baking. In this cake I want to bit into the apple with each bite as if I just had reach up picking the apple right off the tree. As gorgeous as this cake looks it is quite easy to make. Delicious, dazzling, easy to duplicate, what could be better.
  
  Candied Apple Crumb Cake
  
  Cake
  
  4 cups flour
  
  2 cups sugar
  
  1/2 teaspoon salt
  
  4 teaspoons baking powder
  
  1 cup oil
  
  1 cup orange juice
  
  3 large eggs (4 if small)
  
  1 teaspoon vanilla
  
  Apple Filling
  
  4 Granny Smith Apples peeled and slice
  
  1/2 cup sugar
  
  2 teaspoon cinnamon
  
  Crumb Topping
  
  1/2 cup butter (1 stick), softened
  
  1/3 cup firmly packed brown sugar
  
  1 cup flour
  
  1/4 teaspoon nutmeg
  
  1/2 teaspoon cinnamon
  
  Caramel Sauce
  
  1 cup granulated sugar
  
  ½ cup heavy cream
  
  2 tablespoons unsalted butter
  
  1 teaspoon fleur de sel (or another sea salt)
  
  1. Preheat oven to 350 F. Grease tube cake pan and set aside. Sift together flour, sugar, salt and baking powder. Place in a large mixing bowel making a well.
  
  2. Combine oil, orange juice, eggs and vanilla. Pour into center of well and beat for three minutes.
  
  3. Combine sugar and cinnamon in small bowel and set aside.
  
  4. Pour third of batter into prepared pan, add half sliced apples and half cinnamon-sugar. Cover with half the remaining batter. Top with remaining apples then cinnamon-sugar. Add remaining batter on top.
  
  5. Combine ingredients for crumb topping blending until thoroughly combined. A pastry blender works best to make the crumb topping but you can cut butter in with two knives.
  
  6. Sprinkle over cake. Bake 1 hour 30 minutes or until tester comes out clean.
  
  7. Cool for 1 hour before removing from tube pan.
  
  8. Make caramel sauce: In a medium saucepan over medium high heat combine the sugar with 1/4 cup cold water and stir to combine. Cook, without stirring, until the sugar has turned a deep amber color about 10 minutes. Meanwhile warm the cream in a small saucepan. When the caramel is ready, slowly, whisk in a warm cream and continue simmering for another 2-3 minutes until the mixture is smooth. Remove from heat, then whisk in the butter,, and then salt. Slowly drizzle over cake.
  
  Serve with Vanilla ice cream or just plain.
  
  Enjoy!
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  Posted in Apples, Baking, Cake, Dessert, Food, Good Dinner Mrs Mellen | Tagged apples, cake, caramel, fall baking
- Easter Milk Chocolate Layer Cake
  
  Posted at 3:15 pm by Good Dinner Mrs Mellen
  
  Mar 19th
  Easter Milk Chocolate Layer Cake
  
  1/4 cup unsalted butter, softened
  
  3/4 cup granulated sugar
  
  1/4 cup light vegetable oil
  
  2 large eggs, room temperature
  
  2 1/2 cup cake flour King Arthur
  
  1/4 cup dried nonfat milk
  
  1/4 cup unsweetened cocoa powder Ghirardelli
  
  1 teaspoon kosher salt
  
  1 teaspoon baking soda
  
  1/2 teaspoon baking powder
  
  6 ounces milk chocolate, melted
  
  1 cup whole buttermilk, room temperature
  
  1 teaspoon vanilla extract
  
  1/2 teaspoon almond extract
  
  Chocolate Fudge Frosting (Recipe below)
  
  Crushed Cadbury Milk Chocolate mini eggs
  
  1. Preheat oven to 350F. Butter and flour two 9-in round cake pans.
  
  2. Using a stand mixer fitted with a paddle attachment, beat in a bowl butter, sugar, oil and eggs at medium speed until well combined about 2 minutes.
  
  3. In a medium bowl, sift together flour, dried milk, cocoa, salt, baking soda, and baking powder. Add flour mixture, alternating with buttermilk in thirds starting and ending with flour. Beat until well combined. With mixture at low speed add chocolate, vanilla and almond until chocolate is combined. Ddivid batter between prepared pans.
  
  4. Bake until tester inserted into center comes out clean, 20 to 25 minutes. Let cool in pans for 10 minutes. remove from pans, and let cook completely on wire racks. Spread Chocolate Fudge Frosting between layers, sprinkle with half crushed chocolate eggs. Place remaining cake layer on top, frost top and sides. Garnish with remaining crushed chocolate eggs.
  
  Milk Chocolate Frosting
  
  12 ounces mild chocolate, chopped
  
  1 teaspoon vanilla extract
  
  1/2 teaspoon kosher salt
  
  3/4 cup heavy whipping cream
  
  1.Combine chocolate, vanilla, and salt in medium bowl.
  
  2. In a small sauce pan heat cream over medium heat until just boiling. Pour hot cream over chocolate mixture; whisk until melted and smooth. Refrigerate for one hour.
  
  3. Beat chocolate with whisk attachment of stand mixture at medium speed for 3 minutes.
  
  Enjoy!
  
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  Posted in Baking, Cake, Chocolate, Dessert, Easter Recipes | Tagged cadbury mini eggs, cake, Easter recipe, Ghirardelli Chocolate, King Arthur Flour, milk chocolate
- Snowy Winter White Chocolate Cranberry Cake
  
  Posted at 4:03 pm by Good Dinner Mrs Mellen
  
  Dec 23rd
  Snowy Winter White Chocolate Cranberry Cake
  
  Looking at this cake makes me think of glistering fresh new snow illuminated by a bright lite full moon! Not only is this cake a beautiful show stopper it also taste wonderful. I love this tender white cake filled a heavenly white chocolate ganache. Sugared cranberries finish this storybook cake to perfection to be a glorious finish to any holiday meal or party!
  
  Sugared cranberries
  
  2 cups fresh cranberries
  
  1 1/2 cups sugar, divided
  
  1 cup water
  
  Cake
  
  2 1/4 cups cake flour, King Arthur Cake Flour
  
  1 3/4 cups all purposed flour, King Arthur Flour
  
  1 tablespoon baking powder
  
  1 1/2 teaspoons salt
  
  1 1/2 cups unsalted butter, at room temperature
  
  3 cups granulated sugar
  
  6 large eggs, at room temperature
  
  1 1/2 cups whole milk
  
  2 teaspoon vanilla extract
  
  1 teaspoon almond extract
  
  3 cups cranberries
  
  White Chocolate Icing
  
  12 oz white chocolate chips, Ghirardelli
  
  3/4 cup heavy whipping cream
  
  3/4 cup butter, room temperature
  
  8-9 cups powdered sugar
  
  Sugared Cranberries:
  
  1. Bring 1 cup sugar and water to a simmer in a saucepan. Simmer until sugar is completely dissolved.
  
  2. Pour simple syrup into a heatproof bowl and allow to cool for about 10 minutes.
  
  3. Add cranberries and stir to coat.
  
  4. Refrigerate cranberries in syrup overnight, stirred a couple times to coat with syrup.
  
  5. Remove cranberries from syrup and roll in remaining 1/2 cup of sugar. You’ll need to roll them a few times to get a couple layers of sugar on them.
  
  6. Set cranberries aside to dry for a hour or so.
  
  Cake
  
  1. Preheat the oven to 350°F. Grease and flour three 9″ round cake pans.
  
  2. To make the cake: In a medium bowl, whisk together the flours, baking powder, and salt.
  
  3. In a large bowl, beat the butter until smooth.
  
  4.Gradually add the sugar and beat until fluffy.
  
  5.Add the eggs one at a time, beating well after each addition.
  
  6.Add the dry ingredients in three parts, alternating with the milk and vanilla. Scrape the sides and bottom of the bowl, and beat for 1 more minute. Add cranberries by hand.*
  
  7.Divide the dough among the prepared pans. If you’re using a scale, put 1 1/2 pounds of batter in each pan.
  
  8.Bake the cakes for 35 to 40 minutes, or until a cake tester or toothpick inserted in the center comes out clean. Remove from the oven and cool in the pans for 15 minutes. Turn the cakes out of the pans and cool completely on a rack.
  
  White Chocolate Icing
  
  1. Place white chocolate chips in a metal bowl.
  
  2. Microwave heavy cream until it starts to boil. Remove from microwave and pour over chocolate chips.
  
  3. Cover bowl with saran wrap for 5-7 minutes.
  
  4. Whisk chocolate and cream until smooth.
  
  5. Allow ganache to sit until mostly cool. It should be thick.
  
  6. Beat the ganache with a mixer for about 2-3 minutes, until smooth and fluffy.
  
  7. Add butter and beat until it is fully combined.
  
  8. Slowly add powdered sugar and beat until it is fluffy and the right consistency. Add more cream if needed.
  
  To assemble cake:
  
  1. Remove cake domes from cakes with a large serrated knife.
  
  2. Place first layer of cake on cake plate. Spread about icing on top in an even layer.
  
  3. Add second layer of cake and add more icing on top in an even layer.
  
  4. Add final layer of cake on top and ice the outside of the cake.
  
  5. Top the cake with sparkling cranberries and add some around the edge, if desired.
  
  *Tip: Dust cranberries with flour before adding to the batter to prevent their sinking to the bottom of the cake layers.
  
  Enjoy!
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  Posted in Christmas Recipes, Dessert, Good Dinner Mrs Mellen | Tagged cake, cranberry, Ghiradelli Chocolate, King Arthur Flour, White Chocolate
- Chocolate Chip Pumpkin Coffee Cake
  
  Posted at 10:15 am by Good Dinner Mrs Mellen
  
  Nov 11th
  I love this cake because it combines the wonderful taste of chocolate and pumpkin. What makes it even more delicious is the wonderful spices added to the batter. This cake not only taste great but smells like spiced hot chocolate. I love a pretty presentation for my cooking and baking and by adding the mini chocolate chips and powered sugar not only does that enhance the taste but also adds a nice visual presentation. You can do more to this cake to dress it up. I sometimes decorate the cake with chocolate dipped strawberries or dried apricots, both are very easy to do. I just place the fruit around the base of the cake on the cake dish. This is very nice for a buffet table. As I like to say just use your imagination and try different ideas. Remember no fear, just enjoy. I’ve included the recipe for chocolate dipped fruit.
  
  Chocolate Chip Pumpkin Coffee Cake
  
  3 1/2 cups sugar
  
  1 1/4 cup vegetable oil
  
  3 large eggs
  
  1 can (29 oz) solid pumpkin
  
  3 squares (1 oz) unsweetened chocolate melted, cooled
  
  1 1/2 teaspoon vanilla extract
  
  3 3/4 cups all purpose flour
  
  1 1/2 teaspoon salt
  
  1 1/2 teaspoon baking soda
  
  1 1/4 teaspoon ground cloves
  
  1/2 teaspoon ground nutmeg
  
  2 cups semisweet chocolate chips
  
  Topping
  
  1/4 cup mini chocolate chips
  
  powdered sugar for dusting
  
  Pre-heat over to 350 F. Grease 10 ” tub pan. In a large bowl combine sugar and oil. Add eggs; mix well. Stir in pumpkin, chocolate and vanilla, mix well. Sift together the dry ingredients and stir into pumpkin mixture until just blended. Add chocolate chips. Pour cake batter into prepared tub pan. Sprinkle mini chocolate chips on top and bake for 1 hour and 30-40 minutes or until wooden skewer inserted into the center comes out clean. (use the long bamboo skewers). Cool for 1 hour in pan before removing. Dust top of cake with powdered sugar.
  
  Enjoy!
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  Posted in Baking, Baking, Chocolate, Food, Good Dinner Mrs Mellen | Tagged cake, chocolate chips, easy, Pumpkin
- Chocolate Ganache Velvet Pound Cake with chocolate dipped strawberries
  
  Posted at 6:02 am by Good Dinner Mrs Mellen
  
  Aug 21st
  Summer time parties should be as fun for the hostess as the guests. That is why I love this chocolate pound cake packing a lot of punch for not much work. Bake the cake, drizzle the ganache, decorate with chocolate dipped strawberries and you have a cake that will dazzle you guest!
  
  Ingredients
  
  1 1/2 cups semisweet chocolate morsels, I use Ghirardelli Chocolate
  
                   1/2 cup butter, softened
  
                   1 (16 ounce) packages light brown sugar
  
                   3 large eggs
  
                   2 cups all purpose flour
  
                   1 teaspoon baking soda
  
                   1/2 teaspoon salt
  
                   1 (8 ounce) containers sour cream
  
                   1 cup hot water
  
                   2 teaspoons vanilla extract
  
                   Chocolate Ganache
  
                   Vanilla ice cream
  
     9 strawberries, washed with stems
  Directions
  1. Melt semisweet chocolate morsels in a microwave-safe bowl at HIGH for 30-second intervals until melted (about 1 1/2 minutes total time). Stir until smooth.
  2. Beat butter and brown sugar at medium speed with an electric mixer, beating about 5 minutes or until well blended. Add eggs, 1 at a time, beating just until blended after each addition. Add melted chocolate, beating just until blended.
  3. Sift together flour, baking soda, and salt. Gradually add to chocolate mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Gradually add 1 cup hot water in a slow, steady stream, beating at low speed just until blended. Stir in vanilla. Use immediately, following directions for desired cake.
  4. Spoon batter evenly into a greased and floured 10-inch tube pan. Bake at 350° for 55 to 65 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan, and let cool completely on wire rack.
  5. Sift powdered sugar over top of cake.
  6. Dip small spoonfuls of warm ganache over cake.
  7. Decorate with chocolate dipped strawberries
  Ganache
  
  1 (12-ounce) package semisweet chocolate morsels, I use Ghirardelli Chocolate
  
  1/2 cup whipping cream
  
  3 tablespoons butter
  
  1. Microwave chocolate morsels and whipping cream in a 2-quart glass bowl at medium 2 1/2 to
  
  3 minutes or until melted. Whisk until smooth then whisk in butter. Let stand 30 minutes. Beat
  
  at medium speed with electric mixture for 3 to 4 minutes. Dip strawberries in chocolate
  
  Ganache. Place on wax paper and chill.
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  Posted in Baking, Cake, Chocolate, Dessert, Easy recipes, Elegant, entertaining, Food, Good Dinner Mrs Mellen | Tagged cake, easy baking, Ghirardelli Chocolate, strawberries
- Chocolate Nut Upside-Down Cake
  
  Posted at 1:15 pm by Good Dinner Mrs Mellen
  
  Jan 9th
  One of the first cakes I remember making after I got married was this Chocolate Nut Upside-Down Cake. A favorite of my husband and family. What could be better than a wonderful fudge cake with a delicious caramel nut topping. The best part is this cake is not only delicious, but very easily to make. I promise, just try and you will see!.
  
  Chocolate Nut Upside-Down Cake
  
  10 tablespoon butter
  
  1/4 cup firmly packed light brown sugar
  
  2/3 cup light corn syrup
  
  1/4 cup heavy cream
  
  1 cup broken walnuts or pecans
  
  1 3/4 cup sifted cake flour
  
  2 teaspoons baking powder
  
  1/4 teaspoon salt
  
  1 1/2 cups granulated sugar
  
  2 eggs, separated
  
  3 squares unsweetened chocolate, melted
  
  1 teaspoon vanilla
  
  1 cup milk
  
  1. Melt 4 tablespoons of butter in a small sauce pan; stir in brown sugar; heat until bubbly. Stir in corn syrup and cream; heat , stirring constantly, just to boiling. Add nuts; pour into a generously greased 10-inch bundt pan. Let stand while preparing cake batter.
  
  2. Sift flour, baking powder and salt into a small bowl.
  
  3 Beat remaining butter in a large bowl, until soft. Gradually beat in granulated sugar until well blended. Beat in egg yolks, chocolate and vanilla until thoroughly blended.
  
  4. Add flour mixture alternately with milk, beginning and ending with flour. Beat egg whites in a small bowl, until stiff; fold into cake batter. Spoon batter evenly over nut mixture in pan.
  
  5. Bake at 350 F 45 minutes or until wooden pick inserted in the center of the cake comes out clean.
  
  6. Loosen cake from edges with a small knife; cover pan with serving plate; invert; shake gently, then lift off bundt pan. Arrange any remain nuts or syrup clinging to pan onto cake with a rubber spatula.
  
  Because I love to bake, I collect cake dishes and serving plates. For cakes, I just love pedestal cake dishes that are available in wonderful and beautiful designs. You can start with a basic glass pedestal cake dish which is beautiful as well as practical. Then just be on the look out for all different dishes from new to vintage. Lovely cake plates can be found in all price ranges. Some of my best finds are lovely dishes for inexpensive prices at antique stores and flee markets.
  
  Enjoy!
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  Posted in Baking, Baking, Cake, Chocolate, Dessert, Easy recipes, entertaining, Food, Good Dinner Mrs Mellen | Tagged brownie, cake, chocolate, easy, fudge, Good Dinner Mrs Mellen, nuts
- Outrageous Triple Chocolate Salted Caramel Nut Cake
  
  Posted at 3:20 pm by Good Dinner Mrs Mellen
  
  May 1st
  Chocolate, chocolate and more chocolate. If you love chocolate and salted caramel this cake is for you. My inspiration for this outrageous chocolate cake was chocolate salted caramel candy. I have to admit I seemed to get a little carried away. Warning this cake is very rich so eat accordingly! Truly a show stopping cake worth a few calories.
  - CAKE
  - 2 cups all-purpose flour
  - 3/4 cup unsweetened cocoa, Ghiradelli Chocolate
  - 1/2 teaspoon baking powder
  - 1 teaspoon table salt
  - 1 1/2 cups butter, softened at room temperature
  - 3 cups granulated sugar
  - 5 large eggs, at room temperature
  - 1 1/4 cups buttermilk
  - 2 teaspoons instant espresso
  - 2 teaspoons vanilla extract
  - 1 cup 60% cacao bittersweet chocolate morsels, Ghiradelli Chocolate
  - 1/2 cup semi-sweet chocolate morsels, Ghiradelli Chocolate
  - 1/2 cup caramel sauce
  - CHOCOLATE GLAZE
  - 3/4 cup semisweet chocolate morsels, Ghiradelli Chocolate
  - 3 tablespoons butter
  - 1 tablespoon light corn syrup
  - 1/2 teaspoon vanilla extract
  - WHITE CHOCOLATE GLAZE
  - 3/4 cup white chocolate chips, Ghiradelli Ghiradelli
  - 3 tablespoon cream
    3/4 cup powdered sugar
  - TOPPING
  - 1/2 cup caramel sauce
  - 1 tablespoon sea salt
  - 1/2 cup chopped pecans
  Preparation
  
  1. Prepare Cake: Preheat oven to 325°. Whisk together flour and next 3 ingredients. Beat 1 1/2 cups butter in a medium bowl at medium-high speed with an electric mixer until smooth. Gradually add granulated sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until yolk disappears. Combine 1 1/4 cups buttermilk and next 2 ingredients. Add flour mixture to egg mixture alternately with buttermilk mixture, beginning and ending with flour mixture. Beat at low speed after each addition. Fold bittersweet chips into batter. Pour 1/2 batter into a well-greased (with shortening) and floured 12-cup Bundt pan. Place 1/4 cup semisweet chips on batter. Spoon caramel sauce over chips. Top with remaining semisweet chips. Gently pour remaining batter in pan. Sharply tap pan on counter to remove air bubbles.
  
  2. Bake at 325° for 1 hour and 15 minutes to 1 hour and 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 20 minutes. Remove from pan; cool completely on rack.
  
  3. Prepare Chocolate Glaze: Combine semisweet chocolate morsels, 3 Tbsp. butter, and 1 Tbsp. corn syrup in a microwave-safe glass bowl. Microwave at MEDIUM (50% power) 1 to 1 1/2 minutes or until morsels begin to melt, stirring after 1 minute. Stir until smooth. Stir in 1/2 tsp. vanilla.
  
  4. Prepare White Chocolate Glaze: Melt chocolate and cream in double boiler. Let cool slightly. Whisk in powdered sugar. Drizzle glaze over cake.
  
  5. Pour caramel sauce over cake, sprinkle with sea salt then nuts.
  
  Enjoy!
  
  www.gooddinnermrsmellen.com
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  Posted in Baking, Cake, Chocolate, Dessert, Elegant, entertaining, Food, Good Dinner Mrs Mellen | Tagged cake, chocolate, Ghiradelli Chocolate
- A Show Stopping Strawberry Cream Cake
  
  Posted at 7:04 am by Good Dinner Mrs Mellen
  
  Apr 19th
  A wonderful light white cake that is filled with whipped cream and strawberries! Need I say more. This cake is my sister’s favorite and when I lived near her I made this cake for her birthday. I don’t know why I haven’t made this cake for such a long time but this year I brought it back for my twins birthday. Everyone just loved my version of strawberry short cake!
  
  Cake:
  
  6 eggs, separated
  
  1 13/4 cup shifted all-purpose flour
  
  1/2 teaspoon salt
  
  1 1/2 cup granulated sugar
  
  1/4 cup fresh lemon juice
  
  1 tablespoon grated lemon peel
  
  2 pints strawberries, washed and hulled
  
  Cream Frosting:
  
  2 cups heavy cream, chilled
  
  1/2 cup confectioners’ sugar
  
  1/2 teaspoon vanilla extract
  
  1/4 cup currant jelly, melted
  
  In a large electric mixer bowl let egg whites warm at room temperature for 1 hour. Sift four with salt. With mixer at high speed beat egg whites until foamy. Beat in 3/4 cup of the granulated sugar, 2 tablespoons at a time, beating after each addition. Beat until soft peaks form when beater is slowly raised.
  
  Preheat oven to 350F. In a small mixer bowl at high speed and with the same beater, beat yolks until very thick and lemon-colored. Gradually beat in remaining granulated sugar; beat 2 minutes.
  
  At low speed gradually beat in flour mixture. Add lemon juice, 2 tablespoons water and the lemon peel, beating just to combine – 1 minute. With wire whisk, with an under-and-over motion, gently fold egg-yolk mixture into egg whites just to blend. Pour batter batter into an ungreased 10-by-4-inch tube pan: bake 40 minutes or until top springs back when gently pressed with fingertip. Invert pan, let cake cool completely about 1 hour.
  
  With spatula, carefully loosen cake from pan; remove cake. Divide cake into thirds with toothpicks. With these as a guide, split cake into three layers, using a long bladed serrated knife. Place bottom layer, cut side up, on cake dish. Slice 1 pint of strawberries. In a medium bowl, beat cream with confectioners’ sugar; add vanilla.
  
  Spread bottom layer with 3/4 cup cream and half of slice strawberries. Repeat with second layer. Top with the last layer, cut side down. Frost top and side with rest of whipped cream; toss 1 pint strawberries with jelly. Arrange on the cake.
  
  Refrigerate 1 hour. Serves 12
  
  Enjoy!
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  Posted in Baking, company dinner, Elegant, entertaining | Tagged cake, strawberries, sweet cream
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