Yummy Recipes

08/12/2024

21/11/2024

21/11/2024

Carrie's Colorful Floral Cake

20/11/2024

Elegant Two-Tier Purple Cake with Rosettes

18/11/2024

Purple Butterfly Beauty Cake

17/11/2024

Elegant Chocolate Symphony Cake 🎂🍰
Full Recipe:
Ingredients:
For the Cake:

2 cups all-purpose flour
1 3/4 cups granulated sugar
3/4 cup cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 eggs
1 cup whole milk
1/2 cup vegetable oil
2 tsp vanilla extract
1 cup boiling water
For the Chocolate Frosting:

3 cups powdered sugar
3/4 cup cocoa powder
1 stick unsalted butter, softened
3–4 tbsp heavy cream
A pinch of salt
For the White Frosting:

3 cups powdered sugar
1 stick unsalted butter, softened
3–4 tbsp heavy cream
2 tsp vanilla extract
For Decorative Icing:

Red and white icing (ready-made or homemade)
Green fondant
Instructions:
Preheat your oven to 350°F (175°C). Grease and flour two nine-inch round pans.
In a large bowl, stir together flour, sugar, cocoa, baking powder, baking soda, and salt. Add eggs, milk, oil, and vanilla; mix for two minutes on medium speed. Stir in boiling water last (batter will be thin). Pour into prepared pans.
Bake for about 30–35 minutes until a wooden pick inserted in the center comes out clean.
Cool cakes in pans for 10 minutes; remove from pans to wire racks. Cool completely before frosting.
For the chocolate frosting: Sift together powdered sugar and cocoa in a medium bowl; set aside.
In a large bowl, beat butter until light and fluffy. Gradually add sifted sugar mixture alternately with heavy cream; beat well after each addition until desired consistency is reached.
Assemble the cake by placing one layer on your serving plate—spread with chocolate frosting then top with the second layer.
Frost the sides of the cake with white frosting, creating vertical lines for a combed pattern.
Decorate the top with red and white icing in abstract patterns resembling leaves or feathers, and add green fondant leaves for a finishing touch.

16/11/2024

Sunset Blooms Cake 🎂🍰
Full Recipe:
Ingredients:
2 cups all-purpose flour
2 ½ tsp baking powder
½ tsp salt
¾ cup unsalted butter, room temperature
1 ½ cups granulated sugar
3 large eggs
1 tsp vanilla extract
1 cup whole milk
For the Buttercream Frosting:
1 cup unsalted butter, room temperature
4 cups powdered sugar, sifted
2 tsp vanilla extract
Food coloring (yellow and purple)
For the Edible Flowers:
(Use fondant or gum paste)

Purple, orange, and yellow food coloring
Instructions:
Preheat your oven to 350°F (175°C). Grease two round cake pans.
In a bowl, whisk together flour, baking powder, and salt.
In another bowl, cream together butter and sugar until light and fluffy.
Beat in eggs one at a time into the butter mixture then stir in vanilla extract.
Gradually mix in dry ingredients alternating with milk until the batter is smooth.
Divide the batter between the prepared pans and bake for about 25 minutes or until a toothpick inserted comes out clean.
Let the cakes cool completely before frosting.
For the Buttercream Frosting: 8. Beat butter until creamy, then gradually add powdered sugar until well combined. 9. Mix in vanilla extract; divide frosting into batches to color some with yellow food coloring for the top tier.

To Assemble: 10. Level cakes if necessary, then stack them using some frosting between layers to secure them. 11. Apply a crumb coat of white frosting on both tiers; chill for about half an hour. 12. Apply the final coat of frosting; use yellow-colored frosting on the top tier.

For Edible Flowers: 13. Color fondant or gum paste with food coloring; create flowers using molds or by hand shaping petals. 14. Decorate your cake with edible flowers, focusing on creating a cascading effect from top to bottom.

15/11/2024

Butterfly Garden Chocolate Delight 🎂🍰