The Cake Chica

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Baby Shower Cake

Made this cake for my Sister in Law. I liked making this one. I tried to match the cake to the invitation. 6 inch, 8 inch and 10 inch cake rounds.

My Second Wedding Cake

I made this cake for my Mother in Law. Not to bad I guess. This cake did help me decide not to use Wiltons Buttercream recipe. Every cake I do I learn something new.

Lingerie Shower Cake

I made this cake for my Sister in Laws Lingerie shower I hosted for her. I really like this one!!! Very easy too. Thanks for looking.

My First Bridal Shower Cake

I did this cake for my sister in law who was getting married. It was a Tiffany & Co. themed shower. The top 2 tiers were WASC Cake and the bottom tier was just a dummy. Overall I was pretty happy. It was my first time using the SPS system in the cake for the support so there happened to be a gap between the layers so I just made some fondant roses real quick to hide the problem, but I have learned from my mistakes since then (2008) so I hope in the future this won't happen. Anyway, the SPS system is awesome and I would recommend it to everyone. I had a long way to travel with this cake so I needed a good support system and I can tell you this cake didn't move at all and was very sturdy. Thanks for looking.

Creamsicle Dreamsicle Cupcakes

Creamsicle Dreamsicle Cupcakes
This was an experiment and I am happy to say it turned out delicious.

Creamsicle Dreamsicle Cupcakes

Creamsicle Dreamsicle Cupcakes

Yield: 28

Ingredients

CAKE

  • 1 box orange cake mix
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 3/4 tsp salt
  • 1 cup orange juice
  • 1/3 cup water
  • 1/8 cup vegetable oil
  • 1 tsp real vanilla extract
  • 1 tsp orange extract
  • 1 cup sour cream
  • 3 large whole eggs

FILLING

  • 1 cup heavy whipping cream
  • 1 cup whole milk
  • 1 3.4 oz. vanilla instant pudding mix

GRAND MARNIER BUTTERCREAM

  • 3/4 cup granulated sugar
  • 4 large egg whites
  • 2 tbsp water
  • 1 1/2 cups unsalted butter, slightly softened
  • 1/2 tsp real vanilla extract
  • 1/2 tsp orange oil
  • 1/4 tsp Flori di Sicilia or orange extract
  • 1 tbsp Grand Marnier or other orange-flavored liqueur

CANDIED ORANGE PEEL

  • 3 oranges, scrubbed with a vegetable brush
  • 1 cup granulated sugar
  • 3/4 cup water
  • 1/4 tsp cream of tartar

SUGAR COATING

  • 1/2 cup granulated sugar

Instructions

CAKE

  1. Place all dry ingredients in a large mixing bowl and stir together with a
  2. wire whisk.
  3. Add the remaining cake ingredients and beat on medium speed for 2
  4. minutes.
  5. Pour into cupcake liners in cupcake pans, filling each pan a little over
  6. half full.
  7. Lightly tap cake pans on counter to bring air bubbles to top.
  8. Bake in preheated 325° F oven until cake tests done.
  9. Baking time is about 30 minutes. Check at 20 minutes just to be on the
  10. safe side.
  11. Cool completely.

FILLING

  1. Mix all filling ingredients in mixer.

GRAND MARINER BUTTERCREAM

  1. Pour 1/2 inch water into a large skillet and bring the water to a
  2. simmer; reduce the heat to medium-low to maintain a simmer.
  3. In the bowl of an electric mixer, combine the sugar, egg whites, and
  4. water. Place the bowl in the skillet of water and whisk gently until the
  5. mixture reaches 160 F on an instant read candy thermometer. Transfer the
  6. bowl to the mixer stand and, using the whisk attachment, beat at medium-high
  7. speed until the meringue is cool and forms stiff, shiny peaks, about 5
  8. minutes.
  9. Reduce the speed to medium and beat in the butter 1 tablespoon at a
  10. time. Beat in the vanilla extract, orange oil and orange liqueur and beat at
  11. high speed until the buttercream is smooth, about 1 minute.

CANDIED ORANGE PEEL

  1. Using a sharp paring knife, remove the peel of each orange in vertical
  2. strips, trying not to include any of the bitter white pith. If any of the
  3. pith remains, place each strip, pith side up, on a cutting board and use the
  4. paring knife, with the blade parallel to the board, to carefully slide it
  5. off. Cut the zest into fine julienne strips.
  6. Half fill a medium saucepan with water and bring it to a boil. Add the
  7. strips of zest, reduce the heat to a simmer, and simmer for about 15
  8. minutes. Drain and rinse the zest.
  9. In the same saucepan, combine the sugar, water and cream of tartar and
  10. bring to a boil, stirring constantly to dissolve the sugar. Add the zest,
  11. cover the pan, and reduce the heat to low. Let the zest simmer for another
  12. minutes. Remove the pan from the heat and cool completely.
  13. The zest can be stored in its syrup in an airtight container for up to a
  14. month. When you are ready to use it, drain well and toss it in the
  15. granulated sugar, breaking up any lumps of sugar with you hands. Spread the
  16. zest out on a baking sheet and let dry at room temperature for at least 2
  17. hours before using.

ASSEMBLY

  1. Fit a pastry bag with tip #12, fill the bag with the filling. Press tip
  2. into the middle of each cupcake and pipe desired amount of filling into
  3. each.
  4. Frost cooled cupcake tops with Grand Marnier Buttercream and garnish
  5. with Candied Orange Peel.
  6. - - - - - - - - - - - - - - - - - -

Did you make this recipe?

Tag @thecakechica1 on Instagram and hashtag #thecakechica1

© Mary
Category: Dessert

 

Best Big Fat Chewy Chocolate Chip Cookie

These are the same Best Big Fat Chewy Chocolate Chip Cookie recipe just with new photos and a few additional baking tips included in the blog post.

 

Chocolate Chip Cookie Ingredients

  • All-purpose flour: Gluten and starch are the two main components in flour that help build structure.
  • Baking soda: is a leavener that is activated by a liquid and an acid in the dough or batter. Baking soda must be fresh in order to work properly. So be sure to check the expiration date. To test if your baking soda is fresh, place 1/4 teaspoon of baking soda in a small bowl. Pour 1 teaspoon white vinegar on top and if it's fresh, it should bubble quickly. If it doesn't it's time to toss it. Baking soda and baking powder can't be used interchangeably. 
  • Salt: helps bring out the sweetness in baked goods.
  • Unsalted butter, melted: Since there is no standard measurement for how much salt is in each stick of butter, it's best to use unsalted butter. This recipe uses melted butter, but it should be cooled to about 75-80 degrees before using.
  • Light brown sugar: helps the sweetness of the recipe, plus impacts the texture and color as well. Unlike granulated sugar, brown sugar is acidic and will react to the baking soda in this recipe.
  • Granulated sugar: sweetens, tenderizes, leavens and caramelizes the cookies.
  • Vanilla extract: adds flavor to the cookie dough.
  • Eggs: Just like flour, eggs help provide structure. 
  • Egg yolks: contribute to color and flavor. Egg yolks also help prevent staling since they contain an all-natural emulsifier called lecithin.
  • Chocolate chips: the star of this recipe! Feel free to substitute peanut butter chips, milk chocolate chips, dark chocolate chips, nuts and candy in this recipe. 

Best Big Fat Chewy Chocolate Chip Cookie Best Big Fat Chewy Chocolate Chip Cookie

Chocolate Chip Cookie Equipment

  1. Baking sheets: I use a full sized aluminum rimmed baking sheet. Heavy duty aluminum reduces warping and is an excellent conductor of heat. Insulated baking sheets will keep your cookies from browning fully on the bottom. And dark nonstick baking sheets tend to burn the bottom of the cookies.
  2. Parchment paper: I used to use a silicone mat for my cookies, but now I use parchment paper. It makes clean up easy! Silicone mats can create soggy cookie bottoms from the condensation that develops as the cookies cool on the baking sheet. And the cookies tend to spread more on silicone mats.
  3. Stand mixer: I love my stand mixer but these cookies can also be made with a hand mixer and a large bowl.
  4. Measuring cups/spring loaded ice cream scoops: These cookies are dropped by 1/4 cup, so I use my 1/4 measuring cup. You can also use a spring loaded ice cream scoop to ensure all your cookies are the exact same size. Typically a small spring loaded ice cream scoop measure 2 teaspoons, medium measures 1 1/2 tablespoons, and large is about 3 tablespoons.
  5. Cooling racks: allow for the cookies to cool quickly and evenly.

Best Big Fat Chewy Chocolate Chip Cookie

 

Chocolate Chips

Chocolate chips have a little less cocoa butter in them than bar chocolate. Plus, they have stabilizers and emulsifiers which helps them keep their shape while baking.

Best Big Fat Chewy Chocolate Chip Cookie

 

Cookie Dough Storage

The cookie dough can be refrigerated up to 24 hours. When you're ready to bake them, let the dough sit at room temperature until it's warm enough to scoop.

Best Big Fat Chewy Chocolate Chip Cookie

Baked Cookie Storage

Baked cookies can be stored in an airtight container at room temperature for 3 to 5 days. For that fresh out of the oven experience, heat your oven to 325 degrees and heat cookies in the oven for 3 to 5 minutes.

Best Big Fat Chewy Chocolate Chip Cookie

 

Chocolate Chip Cookie Tips

Flat cookies?

  1. The butter was too warm. Try waiting until your butter is around 75 degrees before using.
  2. Dough was too wet. Try adding more flour by tablespoon.
  3. The butter and sugar was over mixed. Cream the butter and sugar for about 2 to 3 minutes on medium-high speed.
  4. Baked with a silicone mat. Try using parchment paper instead.

Thick cookies?

  1. The dough was too cold. If the dough was too cold the cookies won't spread evenly.
  2. Was your baking pan too dark? Nonstick pans can keep cookies from spreading.
  3. Was shortening used instead of butter? Butter has more water content than shortening which helps cookies spread.

Burnt cookies?

  1. Avoiding using dark nonstick baking sheets for baking cookies.
  2. Always use the middle rack in the oven for even baking.
  3. Make sure your oven is the correct temperature by using an oven thermometer.
  4. Remove the cookies from the baking sheet after two minutes. Any longer and your cookies may over bake due to carry over baking.

Best Big Fat Chewy Chocolate Chip Cookie

Let's Connect

The Cake Chica is on Facebook sharing sneak peeks of recipes to come, Instagram for your food porn desires and Pinterest for your board pinning needs.

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Peanut Butter Chocolate Chip Cookies

Peanut Butter Cookies

Best Big Fat Chewy Chocolate Chip Cookie

Best Big Fat Chewy Chocolate Chip Cookie

Best Big Fat Chewy Chocolate Chip Cookie

Yield: About 30 cookies
Prep Time: 15 minutes
Cook Time: 17 minutes
Additional Time: 20 minutes
Total Time: 52 minutes

Big and fluffy chocolate chip cookies with tender middles and crispy edges.

Ingredients

SPECIAL TOOLS

  • Half sized baking sheet
  • Parchment paper or silicone mat

COOKIES

  • 4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 ½ cups unsalted butter, melted and cooled to about 75 degrees
  • 2 cups packed light brown sugar
  • 1 cup granulated sugar
  • 2 tablespoons vanilla extract
  • 2 large eggs
  • 2 large egg yolks
  • 4 cups semi-sweet chocolate chips

Instructions

  1. Preheat the oven to 325 degrees. Line a cookie sheet with parchment paper.
  2. Whisk together the flour, baking soda and salt.
  3. In a the bowl of a stand mixer fitted with the paddle attachment, cream together the melted butter, brown sugar and granulated sugar until well blended, about 3 minutes. Beat in the vanilla egg and egg yolk until light and creamy.
  4. Mix in the dry ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Cover and chill the cookie dough in the refrigerator for at least 30 minutes or up to 24 hours.
  5. Drop cookie dough ¼ cup at a time onto the prepared cookie sheet. Cookies should be about 3 inches apart. Bake for 15 to 17 minutes in the oven or until the edges are lightly toasted. Cool on baking sheets for 2 minutes before transferring cookies to wire racks to cool completely.

Notes

*Nutrition information is an estimate and will vary.*

Nutrition Information:
Yield: 30 Serving Size: 1 cookie
Amount Per Serving: Calories: 249Total Fat: 12gSaturated Fat: 7gCholesterol: 49mgSodium: 130mgCarbohydrates: 35gFiber: 1gSugar: 22gProtein: 3g

Did you make this recipe?

Tag @thecakechica1 on Instagram and hashtag #thecakechica1

© Mary | The Cake Chica
Cuisine: American / Category: Dessert
<Best Big Fat Chewy Chocolate Chip Cookie for Pinterest

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Wedding Cake No. 3 Yellow Cake with Chocolate Buttercream Filling and Frosting

I did this cake this past weekend. I am very happy with it. I went with a new chocolate buttercream recipe. It tasted good but I am still struggling to find a buttercream that will hold up nicely with Houston humidity. I would like to get some hi-ratio shortening, (I hear so many good things about it) but it's only shipped out at certain times of the year because it can melt during shipping.

I didn't have any problems with this one so that made me very happy. It was my first time doing any sort of floral arranging. I think it came out pretty good for my first try. I think I have watched so many how-to videos that I think I am ready to do some gumpaste floral sprays so that's something to look forward to on this cake journey of mine. I went with the silk flowers on this one due to the short notice of the cake (just a 1 week) and to keep the cost down some.

Happy Baking!!!

White Almond Sour Cream Cake aka WASC

This is the cake recipe I make for most of my custom cakes. I love it.

White Almond Sour Cream Cake

Recipe By : Rebecca Sutterby

Serving Size : 40 Preparation Time: 0:10

2 18 ounces boxed white cake mix

2 cups all purpose flour

2 cups granulated sugar

1 1/2 tsp salt

2 2/3 cups water

1/4 cup vegetable oil

2 tsp vanilla extract

2 tsp almond extract

2 cups sour cream

8 large egg whites

1. Place all dry ingredients in a large mixing bowl and stir together with a wire whisk.

2. Add the remaining ingredients and beat on medium speed for 2 minutes.

3. Pour into greased and floured cake pans, filling each pan a little over half full.

4. Lightly tap cake pans on counter to bring air bubbles to top.

5. Bake in preheated 325° F oven until cake tests done.

6. Baking time varies according to the size and depth of pans being used.

7. I used Wilton's Bake Even Strips on my cake pans to ensure a level-topped cake which required absolutely no trimming-- I highly recommend these, or good quality professional baking pans.

8. In 2" deep pans, this recipe makes:

9. One 14" round and one 6" round

10. or One 16" round

11. or One 12" round and one 10" round

12. or One 12 X 18" sheet cake

13. or One 12" round and one 8" round and one 6" round

14. or Two 9" squares.

15. or 5 dozen cupcakes.

16. Half the recipe makes:

17. Two 7" rounds

18. or Two 6" rounds and 6 cupcakes.

19. For chocolate cake: use chocolate mixes and substitute 6 whole eggs for the egg whites.

20. For liqueur flavors: substitute alcohol (such as champagne or Kahlua) for about 1 cup of the water in the recipe.

21. For berry flavors: use frozen berries, thaw reserving the juice. Substitute the berry juice for part of the water in the recipe, and stir the berries in at the end.

22. For lemon cake: substitute lemon juice for about 1 cup of the water in the recipe, use 6 whole eggs instead of the whites, stir in 1 Tblsp lemon zest, and use 1 tsp of a good lemon extract in place of the almond.

23. For white chocolate: melt 8oz white baking chocolate & cool slightly. use 6 whole eggs in the recipe instead of the whites, temper the chocolate by stirring in a small amount of the batter, then add the white chocolate to the entire batter and stir well. Doesn't bake up quite as high as the original, so add a pinch more batter to the pans.
Recipe Author: Rebecca Sutterby