How To Decorate A Cake

       
Quick, simple and fun to do.  Try this and see just what you can do.
** Hey, we made a rhyme**...

Peach Upside Down Cake

We love fresh fruit and generally have a bowl of it on our kitchen table at all times.  In the fall we especially enjoy preparing fresh fruit pies and cakes and in keeping with that thought it would be good to offer you one of our favorite recipes for Peach Upside Down Cake.  We know you'll enjoy it.  In fact we would recommend making two because once your family sinks their teeth into this delicious treat one just won't be enough.  Enjoy!

INGREDIENTS:

1-can (8-1/4 ounces) peach slices packed in juice or 1-can (8-1/2 ounces) unpeeled apricot halves
2-tablespoons light corn syrup
1-tablespoon butter or margarine
1-1/3-cup all-purpose flour
2-teaspoons baking powder
1/4-teaspoon ground nutmeg
1-cup milk
1-teaspoon vanilla extract
1/4-cup firmly packed light brown sugar
2/3-cup white granulated sugar
1/4-cup butter or margarine, at room temperature 
1-large egg


PREPARATION:

Step 1..Preheat your oven to 350 degrees. Drain the peaches, and reserve 1-tablespoon of the peach juice. In a 9-inch round cake pan, place the reserved 1-tablespoon peach juice, the  2-tablespoons corn syrup, and the 1-tablespoon butter. Place the cake pan in the oven and heat just until the butter melts. Meanwhile in a small bowl, stir together the 1-1/3 cups all purpose flour, 2-teaspoons baking powder and nutmeg and in a cup combine the 1-cup milk and 1-teaspoon vanilla extract.


Step 2... Remove the cake pan from the oven and stir the 1/4-cup light brown sugar into the melted butter mixture. Arrange the peach slices in the pan and set aside.


Step 3...In a large mixing bowl, with an electric mixer set on medium speed, cream the 2/3-cup granulated sugar and the 1/4-cup butter until yellow and fluffy, scraping the sides of the bowl often. Add the 1-large egg and beat well. Using a wooden spoon, stir in one-third of the flour mixture, then half of the milk mixture. Repeat, then stir in remaining flour mixture.

Pour batter over peach slices

Step 4...Carefully pour the batter evenly over the peach slices. Bake for 35 to 40 minutes or until a toothpick inserted in the center comes out clean. Place the pan upright on a wire cooling rack for 5 minutes. Using a narrow metal spatula, loosen sides of cake from baking pan. Then invert the cake onto a serving plate.  Serve warm.


Makes 10 servings.

Note...Can also use a cast iron skillet in place of the 9-inch baking pan.

Make Your Cake (Perfectly) And Eat It too

True enough baking a cake can be a little frustrating. And, if you've tried and died, you've probably reached the end of your rope and are ready to give up.  But wait, there's good news.  There are some simple, easy to follow videos now available that walk you through the entire process.  When you finish you'll have a perfect cake suitable for showing but best of all for eating.
You should take a look at the complete information HERE.  You'll be surprised at how magical your creation will be!
Click HERE for everything you need to know.
P.S.  There's a FREE product available near the bottom of the page so be sure to read everything so you don't miss it.
Steve and Kim

GLAZED LEMON CHIFFON CAKE

 

I know it is hot and the last thing you're thinking about is turning on your oven, heating up the entire kitchen and baking.  BUT... I would encourage you to get a tall glass of ice tea, turn on a fan and get baking.  This delicious, light and fluffy glazed lemon chiffon cake is going to be the hit of the evening.

Thanks to Carol of Tacoma, Washington for providing this great recipe.  You're the best!

GLAZED LEMON CHIFFON CAKE

INGREDIENTS:

• 2 cups sifted cake flour
• 1- 1/2 cups granulated sugar
• 1 TBSP baking powder
• 1/2 tsp salt
• 1/2 cup vegetable oil
• 8 eggs, separated
• 1/4 cup lemon juice
• 1/4 water
• 2-1/2  tbsp grated lemon zest
• 1/2 tsp cream of tartar

GLAZE:

• 6 TBSP butter, melted
• 1 TBSP grated lemon zest
• 2 cups confectioners' sugar
• 3 TBSP lemon juice
• 1 tsp pure vanilla

PREPARATION:

Preheat oven to 325*.
In large bowl, sift flour, granulated sugar, baking powder and salt. Add oil, egg yolks, lemon juice, water and lemon zest; whisk until well combined.

In large bowl, beat egg whites and cream of tartar with electric mixer to stiff peaks. Fold 1/3 of whipped whites into the batter to lighten. Gently fold in the remaining whites until mixture is combined: do not over mix or batter will deflate. Pour into ungreased pan; tap gently on counter to release air pockets.

Bake 50-60 minutes or until cake springs back when touched. Invert pan immediately after removing from oven; cool completely. Run knife around the sides and center of cake to loosen.

 For glaze, combine butter, zest, confectioners' sugar, juice and vanilla in medium bowl; stir until smooth. Pour over cooled cake and spread with spatula... glaze that drips off cake can be scooped back up with spatula. Glaze will set hard within 30 minutes.