Halloween II

(Collector's Edition) (1981) Jamie Lee Curtis

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Halloween

(Two-Disc Special Edition) (2007) Malcolm McDowell

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DreamWorks Halloween

Double Pack (Scared Shrekless / Monsters vs Aliens: Mutant Pumpkins From Outer Space)

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History of Halloween

The Haunted History of Halloween (History Channel) (A&E DVD Archives) (2005)

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Return to Halloweentown

(Ultimate Secret Edition) (2006) Sara Paxton

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The Day After Halloween

(Katarina's Nightmare Theater) Sigrid Thornton

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SpongeBob SquarePants

Halloween (1999) Tom Kenny

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Halloween III

Season of the Witch (1982) Tom Atkins

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Playhouse Disney Halloween

(Just Say Boo/A Spookie Ookie Halloween) (1998) Cole Caplan

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Halloween

25 Years of Terror (2006) John Ottman

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Recipe for Homemade cake and icing?

I wan’t to make a cake for my fiance this weekend..homemade…i guess it doesn’t matter what flavor but if you happen to know how to do chocolate ganache that would rock!

Thanks!
Shell thats perfectly fine, whats the flavor of the cake your talking about?

OMG chocolate ganache is like mine and his favorite!

5 Responses to Recipe for Homemade cake and icing?

  • Shell ? VT says:

    I have a ROCKIN recipe that has been requested from just about EVERY single family member I have… and that’s alot with my new husband… but I’m at work, so I don’t have it ON me… if you will indulge, I will edit this answer with the recipe and instructions, as well as chocolate ganache info, as soon as I get home in about 2 1/2 hours if that’s ok…

    The one I’m thinking of is the most deliciously moist chocolate cake with a fluffy white frosting but, the other thing I’ve done with it is to use food coloring for the white frosting to turn it a different color (i.e. red for Valentines, Orange for Halloween) and then topped with the chocolate ganache… sooooooo decandent and if you only drizzle the ganache to cover the top and partially down the sides, it makes for an impressive presentation…

    RECIPE:>
    2 cups all-purpose flour
    1 teaspoon salt
    1 teaspoon baking powder
    2 teaspoons baking soda
    3/4 c unsweetened cocoa
    2 c sugar
    1 c veg. oil
    1 c hot coffee
    1 c milk
    2 eggs
    1 teaspoon vanilla

    sift together dry ingredients in a mixing bowl. Add oil, coffee (BTW I use instant coffee for this), and milk; mix at medium speed for 2 minutes. Add eggs and vanilla and mix for 2 more minutes. (BTW the mix will be very thin). Pour into 2 greased and floured 9-in cake pans (I use the round ones for a layered cake- but makes GREAT cupcakes too). Bake at 325 for 25-30 minutes and allow cake pans to cool for 15 minutes before removing from the pans.

    for the icing:
    1 c milk
    5 tablespoons flour
    1/2 c butter
    1/2 c shortening
    1 c sugar
    1 teaspoon vanilla

    Combine flour and milk in a saucepan and cook until thick – constantly stirring. cover and refrigerate until cool. Beat butter, shortening, sugar and vanilla until creamy. Add chilled milk.flour mixture (and food coloring here if desired) and beat for 10 minutes (yes, it’s important to beat this long) frost the cooled cake

    for the ganache – it’s VERY important that you use QUALITY chocolate – you don’t want to skimp here… the recipe I use is as follows:

    Ganache Recipe:

    8 ounces (227 grams) semisweet or bittersweet chocolate, cut into small pieces

    3/4 cup (180 ml) heavy whipping cream

    2 tablespoons (28 grams) unsalted butter

    1 tablespoons cognac or brandy (optional)

    Ganache: Place the chopped chocolate in a medium sized stainless steel bowl. Set aside. Heat the cream and butter in a medium sized saucepan over medium heat. Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir with a whisk until smooth. If desired, add the liqueur.

    Makes enough ganache to cover a 9 inch (23 cm) cake or torte.

    To Cover a Torte or Cake:

    Note: If covering a cake that is to be refrigerated, make sure the cake is cold before covering with the ganache. This will ensure that the ganache does not dull when stored in the refrigerator.

    Brush any loose crumbs from the cake and place cake on a wire rack. Put the wire rack on a baking sheet. In this way if the ganache drips it will end up on the baking sheet, which makes clean up easier. Using a cake spatula, cover the sides and top of the cake with about 2 tablespoons ganache. This is called a crumb coat and seals in any cake crumbs so that your cake will have a smooth finish. Refrigerate cake for 5 minutes to set the crumb coat. If you have any air bubbles or crumbs in your ganache, pour through a strainer. To cover cake, pour the remaining ganache into the center of the cake. Working quickly, spread with a spatula, using big strokes to push the ganache over the sides of the cake, to create an even coating of ganache. If there are any bare spots on sides of cake, cover with leftover ganache. Leftover ganache can be strained to remove any crumbs and used to make truffles.

    OK, ANOTHER OPTION – I’ve made the cake as above – and the coffee doesn’t give it a real coffee flavor, so don’t omit it! – and instead of using the traditional frosting, I’ll make a ganache filling – equal parts of chocolate & cream and when done, mix in rasberry preserves or cherry preserves. Spread this between the layers and top with the above ganache recipe.

    Hope this was helpful. email with questions.

  • Taina says:

    I like the chocolate cake recipe on the back of the Hershey’s unsweetened cocoa box. With a ganache frosting I like yellow cake such as this one below. If you want a small cake for just you and your bf, cut all the ingredients in half and bake in one pan instead of two.

    2 3/4 Cups all-purpose flour
    1/2 tsp salt
    1/2 tsp baking soda
    1/2 pound (2 sticks) unsalted butter, at room temp
    2 Cups sugar
    2 tsp pure vanilla extract
    4 large eggs, at room temp
    1 Cup buttermilk, or sour milk

    Preheat oven to 350 degrees F. Butter two 9-inch round cake pans and line the bottoms with parchment.

    Stir together flour, salt, and baking soda. Set aside.

    Beat butter and sugar on medium speed for about 5 minutes, until very soft and light. (don’t use higher speed, and don’t skimp on the beating time. You are forming good air cells.) Beat in the vanilla, then beat in the eggs one at a time, beating well after each addition.

    Reduce speed to low and beat in one-third of the flour mixture. Stop and scrape down the beater and the sides of the bowl. Beat in half the buttermilk, and again, stop and scrape. Beat in another third of the flour, the rest of the buttermilk, then the last of the flour, stopping to scrape after each addition. Pour the batter into the prepared pans and smooth the tops.

    Bake for about 30 – 35 minutes, until well risen and a skewer inserted in the center comes out clean. Cool in the pans on a rack for 5 minutes, then unmold onto the racks to finish cooling.

    This ganache frosting should make enough to frost the recipe above.

    12 ounces (2 cup when chopped) dark chocolate*
    8 ounces heavy cream

    Place the chopped chocolate into a medium-size heatproof bowl. In a seperate container, heat the cream just below boiling and pour the hot cream over the chocolate. Let stand for a few minutes, then stir to blend. You then have two options: (1) chill it until thick then beat until spreadable. (2) Let cool until it’s warm, but still liquid and just pour it over the cake.

    *I love Cadbury Royal Dark – deep, rich, non bitter flavor; and it’s very inexpensive. At my local walmart $1.28 for a 4.5 ounce bar.

  • lc says:

    I have a chocolate cake/whipped creme frosting recipe of my grandma’s that everyone loves. I happen to have the recipe on my computer…

    Chocolate Cake

    2 eggs
    2 tsp. baking soda
    2 cups flour
    2 cups buttermilk
    2 cups sugar
    ½ cup cocoa
    ½ cup Crisco
    1 tsp. salt

    In a bowl put sugar, cocoa, Crisco and salt. In a separate bowl, cream together eggs, baking soda, flour and buttermilk. Alternate flour and buttermilk. Bake in two 9 inch round pans 350? for 30 minutes.

    Whipped Cream Frosting

    4 tbsp. flour
    1 cup milk
    ½ cup butter
    ½ cup shortening
    1 cup sugar
    2 tsp. vanilla

    Mix flour with milk in saucepan. Cook over low heat until thick. Place in bowl and cool. Cream butter and shortening for 4 minutes with electric beaters. Add sugar gradually and beat 4 minutes. Add flour paste and vanilla and beat for 4 minutes. Enough to cover top and sides of a large cake.

  • shellnpepe says:

    HOMEMADE CHOCOLATE CAKE

    2 c. sugar
    1/2 c. plus 1 tbsp. shortening
    1/4 c. cocoa
    1 c. boiling water
    2 eggs
    1/2 c. sour milk
    1 tsp. baking soda
    2 c. flour
    1 1/2 tsp. baking powder
    Dash of salt

    Put in large mixing bowl the sugar, shortening and cocoa. Pour water over and let sit for 2 minutes. Mix with mixer. Add eggs. Mix again. Mix milk (or cream but not dairy sour cream) to soda. Add to rest. Add remaining ingredients and mix well. Bake at 350 degrees for 30 minutes.

    ****************************

    CHOCOLATE GANACHE GLAZE

    1 Hershey’s special dark sweet chocolate bar (8 oz.), broken into pieces
    1/4 c. heavy or whipping cream
    1 tbsp. butter
    1 1/2 tsp. creme de cacao

    Combine chocolate bar pieces, cream, and butter in medium saucepan. Cook over low heat, stirring constantly, until mixture is melted and smooth. Stir in creme de cacao. Cool to lukewarm (glaze will be slightly thickened).

    *****************************************
    MILKY WAY® CAKE

    2 1/2 c. flour
    1/2 tsp. baking soda
    Pinch of salt
    2 sticks butter
    2 c. sugar
    2 tsp. vanilla
    6 (2.15 oz.) MILKY WAY® bars
    6 eggs, room temperature
    1 c. buttermilk
    MILKY WAY® Icing or Bittersweet chocolate Ganache Frosting

    Heat oven to 300 degrees. Line bottom of 9 1/2 to 10 inch tube pan with waxed paper. Sift flour with soda and salt; set aside. Put half the butter in large bowl of mixer. Beat until light. Add sugar and keep beating until mixture holds together. There’s too much sugar for it to really cream but the smoother the better. Beat in vanilla.
    Combine remaining butter with the MILKY WAY® in a heavy saucepan. Cook over low heat, stirring constantly just until the mixture is completely melted and smooth. A thick liquid.

    Beat eggs into the butter mixture one at a time, then beat in a scant half of the dry ingredients. Add the melted mixture as close as possible to all at once, aim for beaters as you do so. When the candy is thoroughly blended in, add the remaining dry ingredients, then the buttermilk. Turn batter into pan; bake 1 hour and 25 minutes or until toothpick comes out clean. Cool cake in pan for 10 minutes. Turn out, finish cooling on a rack. If you use the MILKY WAY® Icing – ice while cake is still warm. If you decide on the Ganache, let cake cool completely, then frost both sides and top.

    MILKY WAY® ICING:

    4 tbsp. butter
    2 MILKY WAY® bars
    2 tbsp. vanilla
    1 c. confectioners sugar

    Melt butter an candy together as you did for cake. Beat in vanilla and sugar. Spread while still warm.

    BITTERSWEET CHOCOLATE GANACHE FROSTING:

    6 oz. high quality bittersweet chocolate
    1 c. whipping cream
    1 tbsp. plus 1 tsp. brandy
    1 tsp. vanilla

    Chop chocolate into fine crumbs. Heat cream until small bubbles form around the edges, then pour it onto the chocolate. Stir until chocolate is completely melted. Mixture will be quite liquid. Allow to cool. Then beat in the brandy and vanilla. Frosting tastes several hours at room temperature to achieve spread consistency. You can hurry things up by refrigerating it, but be sure to stir every now and then si it chills evenly. Use as directed above.

  • wedge_antilles_nrsfc says:

    Yellow Cake 12 servings Prep: 20 minutes
    Bake: 30 minutes
    Cool: 1 hour
    Stand: 1 hour
    Ingredients
    2-1/2 cups all-purpose flour
    2-1/2 teaspoons baking powder
    1/2 teaspoon salt
    2/3 cup butter or margarine
    1-3/4 cups sugar
    1-1/2 teaspoons vanilla
    2 eggs
    1-1/4 cups milk

    Directions
    1. Grease and lightly flour two 8×1-1/2-inch or 9×1-1/2-inch round baking pans or grease one 13x9x2-inch baking pan; set pan(s) aside. Combine flour, baking powder, and salt; set aside.

    2. In a large mixing bowl beat butter or margarine with an electric mixer on medium to high speed for 30 seconds. Add sugar and vanilla; beat until well combined. Add eggs, one at a time, beating 1 minute after each. Add dry mixture and milk alternately to beaten mixture, beating on low speed after each addition just till combined. Pour batter into the prepared pan(s).

    3. Bake in a 375 degree F oven for 30 to 35 minutes or until a wooden toothpick comes out clean. Cool layer cakes in pans on wire racks for 10 minutes. Remove layer cakes from pans. Cool thoroughly on racks. Or, place 13×9-inch cake in pan on a wire rack; cool thoroughly. Frost with desired frosting. Makes 12 servings.

    Chocolate Ganache: Coarsely chop 6 ounces 70-percent-cocoa chocolate or semisweet or bittersweet chocolate; set aside. In a medium saucepan bring 1/2 cup whipping cream to boiling over medium-high heat. Remove from heat. Add the chocolate (do not stir). Let stand 5 minutes. Stir until smooth. Cool for 10 minutes.

    Dark Chocolate Torte
    Prep: 45 minutes
    Chill: 30 minutes
    Bake: 30 minutes
    Cool: 2 hours
    Stand: 2 hours

    Ingredients
    5 oz. 90- to 99-percent-cocoa chocolate or unsweetened chocolate, coarsely chopped
    1/2 cup butter
    6 egg whites
    6 egg yolks
    1-1/2 tsp. vanilla
    2/3 cup all-purpose flour
    1/2 tsp. baking powder
    1-1/4 cups sugar
    3/4 cup strawberry-balsamic jam or apricot preserves
    1 recipe Chocolate Ganache

    Directions
    1. In a medium saucepan melt chocolate and butter over low heat; transfer to a bowl and cool completely. In a large mixing bowl let egg whites stand at room temperature for 30 minutes. Grease and lightly flour a 9-inch springform pan, set aside.

    2. Stir egg yolks and vanilla into the cooled chocolate mixture (mixture will become stiffer). Set chocolate mixture aside. In a small bowl stir together the flour and baking powder; set aside.

    3. Preheat oven to 350 degrees F. Beat egg whites with an electric mixer on medium speed until soft peaks form (tips curl). Gradually add the sugar, about 1 tablespoon at a time, beating on high speed about 4 minutes or until stiff peaks form (tips stand straight).

    4. Fold about one-third of the egg white mixture into chocolate mixture. Fold chocolate mixture into remaining egg white mixture. Sift about one-third of the flour mixture over the egg mixture; gently fold in. Repeat twice, sifting and folding in one-third of the flour mixture at a time.

    5. Spread batter into the prepared pan. Bake about 30 minutes or until a
    wooden toothpick inserted near the center comes out clean. Cool cake completely in the pan on a wire rack. Meanwhile, stir jam or preserves to thin; set aside. Prepare Chocolate Ganache.

    6. Loosen cake from sides of pan and remove sides. Carefully remove bottom of pan from cake by loosening the cake with a knife.

    7. To assemble, cut cake horizontally into two even layers. Place the bottom layer, cut side up, on a wire rack set over a piece of waxed paper. Spread the jam or preserves on top of the cake layer on rack. Top with the second cake layer, cut side down. Pour Chocolate Ganache over torte, spreading as necessary to glaze top and sides completely. If any glaze has dripped onto the waxed paper, spoon that glaze over the torte. Chill cake on rack until glaze is set, about 30 minutes. Carefully transfer cake to a serving platter.

    8. Chocolate Ganache: Coarsely chop 6 ounces 70-percent-cocoa chocolate or semisweet or bittersweet chocolate; set aside. In a medium saucepan bring 1/2 cup whipping cream to boiling over medium-high heat. Remove from heat. Add the chocolate (do not stir). Let stand 5 minutes. Stir until smooth. Cool for 10 minutes.

    9. Makes: 14 to 16 servings

    10. *Note: Find strawberry-balsamic jam at specialty kitchen shops. Or, stir together 3/4 cup strawberry jam and 1 tablespoon balsamic vinegar.

    Citrus Yellow Cake Ingredients
    2-1/2 cups all-purpose flour
    2-12 teaspoons baking powder
    1/2 teaspoon salt
    2/3 cup butter or margarine
    1-3/4 cups sugar
    1-1/2 teaspoons vanilla
    2 eggs
    1-1/4 cups milk
    2 teaspoons finely shredded orange peel or lemon peel

    Directions
    1. Preheat oven to 375 degree F. Gease and lightly flour two 8×1-1/2-inch or 9×1-1/2-inch round baking pans; set pans aside. Combine flour, baking powder, and salt; set aside.

    2. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and vanilla; beat until well combined. Add eggs, one at a time, beating 1 minute after each. Add flour mixture and milk alternately to beaten mixture, beating on low speed after each addition just until combined. Stir orange peel into batter. Pour batter into prepared pans.

    3. Bake in preheated oven for 30 to 35 minutes or until a wooden toothpick comes out clean. Cool cakes in pans on wire racks for 10 minutes. Remove cakes from pans. Cool completely on racks.

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