Exquisite Cakes: Delicious and Easy Recipes for All Ages 1798184443

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Exquisite Cakes Delicious and Easy Recipes for All Ages

BY: Nancy Silverman

COPYRIGHT NOTICES © 2019 Nancy Silverman All Rights Reserved Subject to the agreement and permission of the author, this Book, in part or in whole, may not be reproduced in any format. This includes but is not limited to electronically, in print, scanning or photocopying. The opinions, guidelines and suggestions written here are solely those of the Author and are for information purposes only. Every possible measure has been taken by the Author to ensure accuracy but let the Reader be advised that they assume all risk when following information. The Author does not assume any risk in the case of damages, personally or commercially, in the case of misinterpretation or misunderstanding while following any part of the Book.

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Table of Contents (1) Chocolate Pound Cake (2) Chocolate Buttercream (3) Gingerbread Cake (4) Flourless Chocolate Cake (5) Ganache (6) Strawberry Cake (7) Cream Cheese Frosting (8) Guinness Cake (9) American Buttercream (10) Peanut Butter Buttercream (11) Vanilla Buttermilk Cake (12) Super Rich Chocolate Cake (13) Pumpkin Chocolate Chip Cake (14) Tropical Carrot Cake (15) German Chocolate Cake (16) Angel Food Cake

(17) Spicy Gingerbread Cake (18) Banana Cake (19) Espresso Buttercream (20) Almond Orange Cake (21) Lemon Buttercream (22) Italian Buttercream (23) Lemon Cake (24) Dried Fruit and Nut Cake (25) Cranberry Upside-Down Cake (26) Sesame Seed Cake (27) Sour Cream Chocolate Cake (28) Buttery Pound Cake (29) Coconut Cake (30) Bourbon Nutmeg Pound Cake (31) Almond Sponge Cake About the Author Author's Afterthoughts

(1) Chocolate Pound Cake

Chocolaty and dense, buttery and sweet, what a great recipe. Richer than a plain pound cake, this will be great anytime of the year. Serving Size: One Loaf Pan Preparation Time: 20 minutes Ingredient List: • 3 Tbsp. Milk • 3 Eggs • 2 tsp. Vanilla • 4 ounces grated semisweet chocolate • 1 cup Cake Flour • 1/3 cup Whole Wheat Flour

• 1/2 tsp. Nutmeg • 3/4 cup Sugar • 3/4 tsp. baking Powder • 1/2 tsp. Salt • 14 Tbsp. Butter, softened IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII

Instructions: 1. In a mixer with a paddle attachment, combine the cake flour, sugar, baking powder, whole wheat flour, and salt. Add the butter to the mixer and allow crumbles to form do not over mix! 2. Add the eggs, vanilla, grated chocolate and milk to the flour mix and allow a batter to form. 3. Pour the batter into a greased loaf pan and bake in a 350 ̊F oven for 5060 minutes until the cake is firm to the touch and golden brown on top. Allow to cool in the cake pan for about 10 minutes and then flip out onto a cooling

(2) Chocolate Buttercream

A classic icing that can pair with any cake that needs some chocolate! This recipe is very easy but be sure to scrape down the bowl of the mixer to make sure everything is incorporated! Serving Size: Icing for one cake Preparation Time: 15 minutes Ingredient List: • 1 cup butter • 3/4 cup cocoa powder • 2 tsp. Vanilla

• 3 3/4 cup powdered sugar • 5 Tbsp. Milk • 1/2 tsp. salt IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII

Instructions: 1. In a mixer with a paddle attachment cream the butter and powdered sugar until super light and fluffy the mix should turn white remember to scrape down the bowl several times. Add the cocoa powder and mix together. 2. Add the salt, milk and vanilla and bet again, scraping down he bowl to incorporate everything. Use immediately or store at room temp for up to 3 days.

(3) Gingerbread Cake

A moist holiday favorite that is full of warm spices and flavors. This will make your house smell delicious as it bakes and will taste like the comfort of the holiday season. Serving Size: 2 9" round cake pans Preparation Time: 20 minutes Ingredient List: 2 cups Butter, softened 1 1/3 cup Brown Sugar 2 2/3 cups Molasses 8 Eggs 7 cups Flour 2 tsp. Salt 2 tsp. Baking Powder

6 Tsp. Ginger 5 Tsp. Cinnamon 2 tsp. Nutmeg 2 2/3 cups Buttermilk IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII

Instructions: 1. In a mixer with a paddle attachment, cream the butter and sugar until light and fluffy, scraping down the bowl as needed to ensure all the butter is creamed together with the sugar, 2. Add the molasses and eggs to the mix and again scrap the bowl to insure all the ingredients are fully incorporated 3. In a separate bowl, combine all the dry ingredients 4. Alternate between adding the dry ingredients and the buttermilk into the mixer (Add about 1/3 of the drys, then about 1/2 of the butter milk and continue to alternate). Scrape down the mixer in between additions. 5. Pour the batter evenly into two 9-inch cake pans that have been greased and lined with a parchment circle in the bottom. Bake the cakes in a 350 ̊F oven for 4050 minutes or until a knife or toothpick inserted in the center of the cake comes out with no batter and is clean. 6. Allow cakes to cool in the pan before flipping them out onto a cooling rack. Ice as desired and enjoy!

(4) Flourless Chocolate Cake

This super dense cake is packed with chocolate and melts in your mouth almost immediately. Made without flour, this cake is great for those following a gluten free diet. Serving Size: 9x13 pan Preparation Time: 25 minutes Ingredient List: • 1 cup Water • 1/2 tsp. Salt • 1 1/2 cup Sugar

• 2 tsp. Vanilla • 6 cups Chocolate Chips • 2 cups Butter • 12 Eggs IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII

Instructions: 1. In a small saucepan, heat the water and sugar until the sugar has dissolved and the set aside. 2. In a double boiler, melt the chocolate 9stirring occasionally) and then put the melted chocolate into a mixer with a paddle attachment. 3. Add the butter to the melted chocolate and beat until the butter is melted into the chocolate. 4. Add the water/sugar mix and the vanilla into the chocolate and beat until combined. -

Add the eggs one at a time and mix until everything is fully combined

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Pour the batter into a greased 9x13 pan and put the pan into a water bath. Bake at 325 ̊F or until the center of the cake no longer jiggles, about 1 hour.

5. Allow to cool completely in the pan and then flip the cake out onto a serving tray or plate. Add whip cream or serve with ice cream for an extra treat

(5) Ganache

This is a very easy yet amazing icing recipe. Ganache can be poured over the top of a cake when warm, creating a glossy chocolate icing which drips down a cake, or it can be spread between the cake layers after it has cooled. Either way, ganache is a great addition to any cake. Serving Size: 4 cups Preparation Time: 15 minutes Ingredient List: • 2 1/2 cups semisweet chocolate chips • 2 1/2 cups heavy cream IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII

Instructions: 1. Put the chocolate chips in a large bowl. Set aside

2. In a saucepan, bring the heavy cream to a boil. When the cream begins to boil, remove it from the heat immediately and pour it over the chocolate chips. 3. Whisk the chocolate and heavy cream together until a smooth chocolate form. Use the ganache right away or let cool and store in the fridge for up to one week.

(6) Strawberry Cake

It always seems a little weird to use jello in a cake mix but the results are amazing. A very strong strawberry flavor and a delightful pink color make this cake a winner. Serving Size: 2 8" Cake Pans Preparation Time: 30 minutes Ingredient List: 4 cups Sugar One 6 oz. pack of Strawberry Jello 2 cups Butter, softened 8 eggs 5 1/2 cups Cake Flour 5 tsp. Baking Powder 1 tsp. Salt

2 cups Whole Milk 2 Tbsp. Vanilla 1 cup Strawberries, pureed IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII

Instructions: 1. In a mixer with a paddle attachment, cream the sugar, butter and jello. Scrape the bowl down several times and continue mixing to ensure the butter and sugar are mixed completely. -

Add the eggs and vanilla to the mix and scrape down the bowl again to incorporate.

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In a separate bowl, mix all the cake flour, salt and baking powder. Add about 1/3 of the dry ingredients to the mixer and turn on. Add about half the milk and incorporate again. Continue alternating between the dries and the milk until all the ingredients have been added.

2. Lastly, add the strawberry puree to the batter. -

Evenly pour the batter into two 8 inch cake pans that have been greased and lined with a parchment circle in the bottom. Bake the cakes in a 350 ̊F oven for 4055 minutes or until a knife or toothpick inserted in the center of the cake has come out with no batter and is clean.

3. Allow cakes to cool in the pan before flipping them out onto a cooling rack. Ice as desired and enjoy!

(7) Cream Cheese Frosting

A slightly tangier Icing that goes with rich cakes like red velvet or chocolate. It is very easy to follow this recipe but make sure to scrape the bowl many times to avoid any lumps in the icing. Serving Size: Icing for one cake or 24 cupcakes Preparation Time: 15 minutes Ingredient List: • 1/2 cup butter • 1 cup cream cheese • 3 3/4 cup powdered sugar • 1 Tbsp. Vanilla • 1 tsp. Salt

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Instructions: 1. In a mixer with a paddle attachment cream the butter, cream cheese and powdered sugar until super light and fluffy the mix should turn white remember to scrape down the bowl several times. 2. Add the salt, milk and vanilla and bet again, scraping down he bowl to incorporate everything. Use immediately or store in the fridge for up to a week.

(8) Guinness Cake

This is a very rich chocolate cake with a subtle hint of Guinness which adds a little extra 'something'. Although there is beer in this cake, the alcohol is cooked off so it is okay for kids! Goes great with some bailey's icing! Serving Size: One 8" round cake pan Preparation Time: 25 minutes Ingredient List: • 2 cups Guinness or Dark Beer • 2 cups Butter • 1 1/2 cups Cocoa Powder • 4 cups Flour • 3 3/4 cups Sugar

• 1 1/4 Tbsp. Baking Soda • 2 tsp. Salt • 3 eggs • 1 egg yolk • 2 tsp. Vanilla • 1 1/3 cup Sour Cream IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII

Instructions: 1. In a small saucepan, bring the Guinness and the butter to a boil turn off immediately when it begins to boil. 2. Add the cocoa powder into the hot beer and whisk together. Allow to cool 3. In a separate bowl, whisk the flour, sugar, salt and baking soda 4. In a mixer with a paddle attachment, beat the eggs and sour cream together 5. Add the Guinness mix to the eggs and beat together. 6. Add the dry ingredients and mix again. 7. Pour the batter evenly into two 8 inch cake pans that have been greased and lined with a parchment circle in the bottom. Bake the cakes in a 350 ̊F oven for 4555 minutes until the cake is firm to the touch. 8. Allow cakes to cool in the pan before flipping them out onto a cooling rack. Ice as desired and enjoy!

(9) American Buttercream

This super easy frosting recipe is very similar to what you find on cupcakes in most grocery stores. It is a super sweet frosting that is popular with kids and adults alike. Serving Size: Frosting for one cake or 24 cupcakes Preparation Time: 15 Minutes Ingredient List: • 1 cup Butter • 3 3/4 cup powdered sugar • 1 Tbsp. Vanilla • 2 Tbsp. Milk • 1/2 tsp. Salt

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Instructions: 1. In a mixer with a paddle attachment cream the butter and powdered sugar until super light and fluffy the mix should turn white remember to scrape down the bowl several times. 2. Add the salt, milk and vanilla and bet again, scraping down he bowl to incorporate everything. Use immediately or store at room temp for up to 3 days.

(10)

Peanut Butter Buttercream

A creamy and rich frosting that goes great with chocolate cake. Any peanut butter lover will want to eat this by the spoonful! Serving Size: Icing for one 8" cake Preparation Time: 15 minutes Ingredient List: • 1 cup Butter • 1 cup Peanut Butter • 1/2 cup Cream Cheese • 2 Tbsp. Milk

• 4 cups Powdered Sugar • 2 tsp. Vanilla • 1/4 tsp. Salt IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII

Instructions: 1. In a mixer with a paddle attachment, cream the butter, cream cheese and peanut butter together with the sugar until very light and fluffy. Scrape down the sides of the bowl several times to ensure all the ingredients are being mixed 2. Slowly add the milk to the mixer, scraping down the bowl again to prevent clumps. 3. Add the vanilla and salt 4. Use the buttercream immediately or store in the fridge to use later.

(11)

Vanilla Buttermilk Cake

This cake highlights all of the 'real' ingredients in it. If you are used to box cake, you will instantly be able to tell that this cake is made from scratch with real butter and real vanilla. Ice with almost anything as this cake is a great base for all flavors. Serving Size: 2 8 Round Cake Pans Preparation Time: 30 minutes Ingredient List: • 3/4 cup Butter • 2 1/2 cups Sugar

• 3 egg whites • 3 tsp. Vanilla • 1 1/2 tsp. Baking Powder • 3/4 tsp. salt • 2 cups cake flour • 3/4 tsp. Baking Soda • 1 1/2 cup Buttermilk IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII

Instructions: 1. In a mixer with a paddle attachment, cream butter and Sugar until light and fluffy, scraping down the bowl several times. 2. Add egg whites and vanilla to the creamed butter, again scraping down the bowl multiple times. 3. In a large bowl, combine the cake flour, baking soda, baking powder and salt. Add dries and buttermilk alternating into the mixer until everything is combined. 4. Pour into greased 8" cake pans and bake at 350 ̊F for 4555 minutes. Cool the cakes in pan and then flip out onto a cooling rack. Ice and decorate as desired

(12)

Super Rich Chocolate Cake

If you are looking for a moist, rich chocolate cake, look no further! This cake is so delicious that you will never want to eat another chocolate cake again. Serving Size: 2 9" Round cake pans Preparation Time: 15 minutes Ingredient List: • 3 1/2 cups Flour • 3 1/2 cups sugar • 3 1/4 cups Cocoa Powder • 1 Tbsp. Baking Soda • 3/4 tsp. baking Powder

• 1/3 tsp. salt • 1 1/2 cups buttermilk • 3 eggs • 1 1/2 cups coffee • 3/4 cup oil • 1 1/2 tsp. Vanilla IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII

Instructions: 1. In a mixer with a whisk attachment, combine all the dry ingredients and mix. 2. In a separate bowl, mix the buttermilk, eggs, vanilla and oil. Slowly add this mixture to the dries, scraping down the bowl as needed. 3. Lastly, add the coffee. The mix will be more liquid than a regular cake batter but that is okay! 4. Pour the batter evenly into two 9 inch cake pans that have been greased and lined with a parchment circle in the bottom. Bake the cakes in a 350 ̊F oven for 4055 minutes until the center of the cakes are firm to the touch. 5. Allow cakes to cool in the pan before flipping them out onto a cooling rack. Ice as desired and enjoy!

(13)

Pumpkin Chocolate Chip Cake

This is my alltime favorite fall dessert. I could eat the entire cake myself especially when paired with a cinnamon cream cheese frosting. To die for! Serving Size: 28" round Cake pans Preparation Time: 25 minutes Ingredient List: • 2 tsp. Baking Powder • 1 1/2 tsp. Pumpkin Pie Spice • 2 cups Flour • 1 tsp. Salt • 1 tsp. Baking Soda • 1 1/2 cups sugar

• 1 cup brown sugar • 1 cup canola oil • 4 eggs • 2 cups pumpkin puree • 1 Tbsp. Vanilla • 1 cup mini chocolate chips IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII

Instructions: 1. In a stand mixer with a paddle attachment, beat sugars and oil for about 5 minutes 2. Add eggs, pumpkin puree, vanilla and orange zest and beat until everything has come together. 3. Add the flour, baking powder, baking soda, pumpkin pie spice and salt to the mixer and allow to mix into a nice dough. 4. Add mini chips last and mix until just combined do not over mix 5. Pour into greased 8" cake pans and bake at 350 ̊F for 4555 minutes. Cool the cakes in pan and then flip out onto a cooling rack. Ice as desired but we recommend cream cheese frosting!

(14)

Tropical Carrot Cake

This carrot cake has the extra special surprise of pineapple pieces tucked away in the cake. A fruity and spicy combination that is a total winner! Serving Size: 2 8" round cake pans Preparation Time: 20 minutes Ingredient List: • 4 Eggs • 1 1/4 cup Oil • 2 cups sugar • 2 tsp. Vanilla • 2 cups Flour • 2 tsp. Baking Soda

• 2 tsp. Baking Powder • 1/2 tsp. Salt • 2 tsp. Cinnamon • 3 cups Grated Carrots • 1 cups Pecan IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII

Instructions: 1. 1/2 cup Canned Pineapple chunks 2. In a mixer with a paddle attachment, mix the eggs, oil, sugar and vanilla together until fully combined 3. Turn the mixer off and add the Flour, baking soda, baking powder, salt and cinnamon. Continue mixing until a thick batter forms 4. Add the carrots, nuts and drained pineapple chunks and mix briefly, just to quickly incorporate the remaining ingredients. 5. Pour the batter evenly into two 8 inch cake pans that have been greased and lined with a parchment circle in the bottom. Bake the cakes in a 350 ̊F oven for 4050 minutes until the center of the cakes are firm to the touch. 6. Allow cakes to cool in the pan before flipping them out onto a cooling rack. Ice as desired and enjoy!

(15)

German Chocolate Cake

A rich chocolate cake that goes perfectly with German chocolate filling. Get that delicious pecan and coconut filling cooking as you will want to put it right onto this decedent cake. Serving Size: 2 8" Round Cake pans Preparation Time: 35 minutes Ingredient List: • 2 cups chocolate chips • 1 cups Boiling Water • 2 cups butter

• 3 cups sugar • 8 eggs, separated • 1 Tbsp. Vanilla • 3 cups Cake Flour • 2 tsp. Baking Soda • 1 tsp. Salt • 2 cups Buttermilk IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII

Instructions: 7. In a medium bowl, pour hot water over chocolate to melt and whisk together until combined 8. In a mixer with a paddle attachment cream butter and sugar until fluffy and light. 9. Add yolks to the butter and sugar mix, one at a time scraping down the bowl when needed. 10. Add melted chocolate and vanilla to the mixer and mix until fully incorporated 11. In a large bowl, mix the cake flour, baking soda, and salt. Alternate adding the dries with the buttermilk into the mixer until everything is in the bowl. 12. In a separate bowl, whip the egg whites to stiff peaks and then fold into batter. 13. Pour into greased 8" cake pans and bake at 350 ̊F for 4555 minutes. Cool the cakes in pan and then flip out onto a cooling rack. Ice as desired or use German chocolate filling to finish the cake

(16)

Angel Food Cake

A light and fluffy classic that pairs well with berries, ice cream or almost anything. I love this cake in the summer as it is sweet but not too heavy. Serving Size: One 8" Round Cake pan Preparation Time: 20 minutes Ingredient List: • 1 cup Cake Flour • 1 1/2 cup Sugar • 12 egg whites • 1 1/2 tsp. Cream of Tartar • 1/2 tsp. Salt • 2 tsp. Vanilla

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Instructions: 1. In a mixer with a whisk attachment, beat the egg whites and cream of tartar to soft peaks 2. Add 3/4 cup of sugar to the egg whites and beat until stiff peaks form. 3. In a separate bowl, sift the cake flour together with the remaining 3/4 cup sugar 4. By hand, fold the flour mix into the stiff egg whites 5. Fold the vanilla extract into the batter and pour the batter into two ungreased 8" round cake pans. 6. Bake in a 325 ̊F oven for about 2030 minutes or until the cake turns slightly golden brown and begins to pull away from the sides of the pan. 7. Allow the cake to cool in the pan completely before removing by running a knife around the edges of the pan

(17)

Spicy Gingerbread Cake

This cake has an extra kick compared to a usual gingerbread cake. If you like spice, eat these with no icing or additions. If you'd like to tone them down, serve with roasted apples or whipped cream Serving Size: 1 8" round cake pan Preparation Time: 20 minutes Ingredient List: • 1/ 2 tsp. salt • 2 tsp. Cinnamon • 2 Tbsp. Ginger

• 1/4 tsp. cloves • 1/8 tsp. powdered mustard • 1 tsp. black pepper • 1/2 cup butter, soft • 3/4 cup brown sugar • 2 Eggs • 2/3 cup Molasses • 2 1/2 cups Flour • 2 tsp. Baking Soda • 1 cup hot Water IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII

Instructions: 1. Place the salt, cinnamon, ginger, cloves, mustard and black pepper in a mixer with a paddle attachment. 2. Add the butter to the mixer and cream until fully combined. Add the brown sugar and mix well 3. Scrape down the bowl and add the eggs slowly, scraping again if needed. 4. Add the molasses to the mix. 5. Add the flour and baking soda to the mixer and mix until incorporated. Add the hot water last and mix until everything has come together. Pour the batter into an 8" round greased cake pan and bake in a 350 ̊ F oven for 4045 minutes. Cool the cake in the pan before flipping onto a cooling rack. Ice or frost as desired!

(18)

Banana Cake

A dense and sweet cake that is a great use for brown bananas the browner the better! This goes great with peanut butter or chocolate icing for a very rich dessert. Serving Size: 2 8" Round Cake Pans Preparation Time: 20 minutes Ingredient List: • 1/2 cup butter, softened • 1 1/2 cup sugar • 2 Cups Flour • 2 Eggs • 2 tsp. Vanilla • 1/2 tsp. Salt

• 3/4 cups buttermilk • 1 1/2 tsp. Baking Soda • 2 tsp. Lemon Juice • 1 cup Mashed Bananas IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII

Instructions: 1. In a mixer with a paddle attachment, cream the sugar and butter until light and fluffy, scraping down the sides of the bowl as needed to fully mix 2. Slowly add the eggs, scraping down the bowl after each addition. 3. In a separate bowl, mix the flour, baking soda, and salt. Alternated adding the dry ingredients and the buttermilk to the mixer, again scraping down the bowl as needed 4. Add the mashed bananas last and mix until everything is fully combined, 5. Pour the batter evenly into two 8-inch cake pans that have been greased and lined with a parchment circle in the bottom. Bake the cakes in a 350 ̊F oven for 4050 minutes until the center of the cakes are firm to the touch. 6. Allow cakes to cool in the pan before flipping them out onto a cooling rack. Ice as desired and enjoy!

(19)

Espresso Buttercream

Great with chocolate cake or vanilla cake or any cake that needs a coffee boost! While I do love this frosting in the winter with a rich chocolate cake, coffee is good anytime of the year! Serving Size: Frosting for one cake Preparation Time: 15 minutes Ingredient List: • 6 cups Sugar • 3/4 cup coffee • 1 3/4 cups egg whites • 1 tsp. coffee extract • 2 tsp. Vanilla Extract • 1/2 tsp. Salt • 3 cups Butter, softened

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Instructions: 1. Measure the sugar into a large pot and add coffee. Stir so there is no dry sugar at the bottom of the pot 2. Boil the sugar until it reaches 238 ̊F on a candy thermometer do not stir the sugar while it is boiling as this may cause it to crystallize. 3. While you are waiting for the sugar to boil, place the egg whites into a mixer with a whisk attachment and whip to soft peaks. 4. While the mixer is on, whipping the eggs, slowly add the hot sugar mixture (slowly is key here so that you do not cook the egg whites 5. After the sugar is added, continue to whip the whites for about 20 minutes or until the bowl is cool to the touch. 6. Slowly add chunks of butter to the egg white mix, continuously with the mixer on, until all the butter is in and the icing has come together to look thick and fluffy. 7. Add the vanilla, coffee extract and salt and use immediately or store in the fridge for up to two weeks.

(20)

Almond Orange Cake

This recipe uses gluten free flour making it great for those following a gluten free diet. It is light and full of nutty citrus flavor Serving Size: 1 8" Round Pan Preparation Time: 20 minutes Ingredient List: • 6 Eggs, separated • 1 1/3 cup Sugar • 1/2 cup Gluten Free Flour • 2 tsp. Cinnamon • 1 cup Orange Juice • 3 cups Almond Flour

• 2 tsp. Vanilla IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII

Instructions: 1. In a mixer with a whisk attachment, whip the egg yolks and sugar until thick and fluffy. 2. Stir in the flour, cinnamon, orange juice, vanilla and almond flour. 3. In a separate bowl, whisk the egg whites until soft peaks form. 4. Fold the egg whites into the yolk mixture and pour the batter into a greased and floured cake 8" round pan. 5. Bake in a 325 ̊F oven for 3040 minutes until the center of the cake if firm to the touch. 6. Allow cakes to cool in the pan before flipping them out onto a cooling rack. Ice as desired and enjoy!

(21)

Lemon Buttercream

Although many recipes with lemon are usually lighter, this buttercream is rich, creamy and yet still lemony. It will hold up well with the lemon cake recipe in this book. Serving Size: Butter cream for one 9" round cake Preparation Time: 15 minutes Ingredient List: • 6 Egg yolks • 1/2 cup lemon juice • 1 tsp. salt

• 1/2 cup sugar • 1 3/4 cup butter • 1/2 tsp. Vanilla IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII

Instructions: 1. Place he egg yolks, lemon juice, salt and sugar into the bowl of a double boiler and heat over medium heat, whisking constantly until the mix is hot and thick (about 10 minutes). 2. Pour the mix into a mixer with a whisk attachment and whip on high until smooth. Add the vanilla. 3. Add the butter slowly, about 4 Tbsp. at a time and let each addition fully incorporate. 4. Once all the butter is added, the buttercream is ready to use or store in the fridge for up to one week.

(22)

Italian Buttercream

While slightly time consuming to make, this buttercream is the fluffiest and easiest to decorate with of all the types of buttercream. After making it a few times, you will be a pro and this will surely be your go to buttercream Serving Size: Frosting for one cake (inside and out) Preparation Time: 35 minutes Ingredient List: • 6 cups Sugar • 1 3/4 cups egg whites • 2 tsp. Vanilla Extract

• 1/2 tsp. Salt • 3 cups Butter, softened IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII

Instructions: 1. Measure the sugar into a large pot and cover with water. Stir so there is no dry sugar at the bottom of the pot 2. Boil the sugar until it reaches 238 ̊F on a candy thermometer do not stir the sugar while it is boiling as this may cause it to crystallize. 3. While you are waiting for the sugar to boil, place the egg whites into a mixer with a whisk attachment and whip to soft peaks. 4. While the mixer is on, whipping the eggs, slowly add the hot sugar mixture (slowly is key here so that you do not cook the egg whites 5. After the sugar is added, continue to whip the whites for about 20 minutes or until the bowl is cool to the touch. 6. Slowly add chunks of butter to the egg white mix, continuously with the mixer on, until all the butter is in and the icing has come together to look thick and fluffy. 7. Add the vanilla and salt and use immediately or store in the fridge for up to two weeks.

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Lemon Cake

This moist and buttery lemon cake is a favorite in our house. Great in the summer as a quick dessert, you are sure to love the bright lemon flavor. Serving Size: 2 9" Round Cakes Preparation Time: 30 minutes Ingredient List: • Grated zest of 4 lemons • 3/4 cup Powdered Sugar • 1 1/3 cup sugar • 1 cup Butter, softened

• 5 Eggs separated • 1/4 tsp. Cream of Tartar • 2 tsp. Vanilla • 3 cups Flour • 1 Tbsp. Baking Powder • 1 tsp. Salt • 1 1/4 cup half and half IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII

Instructions: 1. In a mixer with a paddle attachment, mix the lemon zest and powdered sugar on low speed for about 5 minutes. 2. Add the soft butter to the mixer and beat until fluffy 3. Add the egg yolks and Vanilla and beat until fully combined 4. Add the flour, baking powder and salt to the mixer and mix until a batter forms. Add the milk and mix again to loosen the batter. 5. In a separate bowl, whip the egg whites and cream of tartar until the eggs are foamy and soft peaks form. Fold the egg white mixture into the cake batter by hand with a rubber spatula. 6. Pour the batter evenly into two 8 inch cake pans that have been greased and lined with a parchment circle in the bottom. Bake the cakes in a 350 ̊F oven for 4050 minutes until the center of the cakes are firm to the touch. Cool in the pans before flipping out onto a cooling rack. Ice or decorate as desired!

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Dried Fruit and Nut Cake

Full of nuts and dried fruit that makes this cake dense and delicious. Due to all the healthy additions, this cake can even be considered breakfast! Serving Size: 1 large loaf Preparation Time: 15 minutes Ingredient List: • 3/4 cup Flour • 1/4 tsp. Baking Soda • 1/4 tsp. Baking Powder • 1/2 tsp. Salt • 3/4 cup packed Brown Sugar • 1 cup dried apricots or plums

• 2 cups dried dates • 3 cups chopped Pecans • 3 eggs • 1 tsp. Vanilla IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII

Instructions: 1. In a large bowl, whisk the flour, baking soda, baking powder, and salt. 2. Add brown sugar and all of the dried fruit and nuts to the flour mix. 3. In a separate bowl, mix the eggs and vanilla together then pour into the flour and fruit mix. 4. Pour batter into a greased loaf pan and bake in a 300 ̊F oven for one hour. The top of the loaf will begin to brown when the cake is done. Remove from the oven and allow to cool in the pan before removing. Will keep up to 2 weeks if wrapped and stored in the fridge.

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Cranberry Upside-Down Cake

A more holiday friendly version of pineapple upside down cake as the cranberries bring a great red color to this cake. You can't go wrong with this combination of sweet and tangy! Serving Size: one 9" Round cake pan Preparation Time: 35 minutes Ingredient List: Cake: • 4 Tbsp. Melted Butter • 1/2 cup Brown Sugar • 2 Eggs • 1/2 cup Milk

• 1 tsp. Vanilla • 1 1/4 cup Flour • 1 1/2 tsp. Baking Powder • 1/2 tsp. Salt • 1/2 bag fresh cranberries (about 6 ounces) Topping: • 4 Tbsp. Butter, soft • 1/3 cup Sugar • 1 bag fresh cranberries (12 ounces) IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII

Instructions: 1. Make the topping first by mixing the butter and sugar in a bowl until combined. Spread the butter/sugar mix in the bottom of the cake pan and then spread the cranberries on top of the butter in the pan. Set aside 2. In a mixer with a paddle attachment, cream the sugar and butter until fluffy and light. Scrape down the bowl when needed. 3. Add the eggs to the batter one at a time, scraping down the bowl when needed. Add the milk and vanilla and again scrape down the bowl (it's okay if the mixture looks broken). 4. Add the flour, baking powder and salt. Fold in the cranberries by hand and then pour the cake batter into the prepared pan (on top of the cranberry/butter mix). 5. Bake in a 350 ̊F Oven for 4555 minutes or until the cake begins to pull away from the sides of the pan. Let cool for 10 minutes and then flip the cake onto a plate. Serve and enjoy!

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Sesame Seed Cake

Sesame and vanilla flavor this cake to perfection. This not so sweet recipe is a great treat for breakfast or dessert. Serving Size: One 8" round cake pan Preparation Time: 25 minutes Ingredient List: • 1 1/3 cup flour • 1/3 tsp. baking soda • 1/3 tsp. salt • 1/2 tsp. baking powder

• 2 eggs • 2 tsp. sesame oil • 2 tsp. vanilla • 1/2 cup butter, softened • 1 cup sugar • 1/2 cup buttermilk • 1/4 cup toasted sesame seed IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII

Instructions: 1. Sift a flour, baking soda, baking powder and salt together in a big bowl 2. In a mixer with a paddle attachment, cream the butter and sugar until light and fluffy, scraping down the bowl several times to make sure everything is incorporated. 3. Add the sesame oil, vanilla and eggs to the butter and mix, scraping down the bowl multiple times if needed. 4. Alternate between adding the sifted dry ingredients and the buttermilk to the mixer until everything is completely combined. Fold in the sesame seeds at the end 5. Pour cake into an 8" round cake pan lined with parchment paper and bake in a 350 ̊F oven for 3540 minutes until the middle of the cake is firm to the touch. Cool in the pan and then remove. Keep wrapped for up to 4 days or freeze for up to 3 months.

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Sour Cream Chocolate Cake

A dense chocolate cake that has a slight tang due to the sour cream addition. If you'd like to substitute plain whole milk yogurt for sour cream, that will work perfectly as well and cut some calories too! Serving Size: one 8" Round cake pan Preparation Time: 30 minutes Ingredient List: • 1/2 cup chocolate chips • 6 Tbsp. Butter • 1/4 cup plus 2 Tbsp. Sour Cream • 3/4 tsp. Baking Soda • 1 1/4 cups Sugar

• 2 tsp. Vanilla Extract • 1/2 tsp. Salt • 1 egg • 1 egg white • 1 1/2 cup Flour • 3/4 cup hot coffee IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII

Instructions: 1. Melt the butter and chocolate chips together in a double boiler. Set aside 2. Mix the sour cream and baking soda in a small bowl and set aside. 3. In a mixer with a paddle attachment, combine the sugar, vanilla, salt and chocolate mix. Mix and scrape down the sides of the bowl when needed 4. Add the sour cream to the mixer and combine. 5. Add the egg and egg whites and mix until fully combined. 6. Alternate adding the flour and the hot coffee to the mixer until everything is incorporated. 7. Pour batter into a greased 9" round cake pan and bake in a 350 ̊F oven for 2530 minutes. Serve immediately when warm or store at room temperature for up to 4 days.

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Buttery Pound Cake

A versatile and buttery pound cake recipe that is sure to please. Top with berries or ice cream or simply enjoy the pound cake plain! I enjoy this toasted with butter extra butter for this buttery cake! Serving Size: One Loaf Pan Preparation Time: 20 minutes Ingredient List: • 3 Tbsp. Milk • 3 Eggs • 2 tsp. Vanilla

• 1 1/3 cup Cake Flour • 3/4 cup Sugar • 3/4 tsp. baking Powder • 1/2 tsp. Salt • 14 Tbsp. Butter, softened IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII

Instructions: 1. In a mixer with a paddle attachment, combine the cake flour, sugar, baking powder and salt. Add the butter to the mixer and allow crumbles to form do not over mix! 2. Add the eggs, vanilla and milk to the flour mix and allow a batter to form. 3. Pour the batter into a greased loaf pan and bake in a 350 ̊F oven for 5060 minutes until the cake is firm to the touch and golden brown on top.

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Coconut Cake

Made with coconut sugar and shredded coconut, this cake is tropical bliss. Don't let the long list of ingredients intimidate you, this cake is easy to make and will turn out fantastic! Serving Size: two 8" Round Cake pan Preparation Time: 30 Minutes Ingredient List: • 2/3 cup Shredded Coconut, toasted • 2 1/4 cup cake flour • 1 1/2 tsp. Baking Powder • 1/2 tsp. Baking Soda • 1/2 tsp. Salt

• 3 Eggs • 12 Tbsp. Butter, softened • 2/3 cup Coconut Sugar • 1/3 cup granulated sugar • 2 tsp. Vanilla IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII

Instructions: 1. In a mixer with a paddle attachment, cream the butter, coconut sugar, 1/3 cup granulated sugar and vanilla. Beat until light and fluffy 2. Add the eggs slowly and scrape down the bowl when necessary. 3. In a separate bowl, combine flour, baking powder, baking soda and salt. Alternate adding the dry ingredients and milk to the mixer until fully combined. 4. Scrape the batter into two 8-inch round cake pans lined with parchment paper and bake the cakes in a 325 ̊F oven for 2030 minutes. Allow to cool in the pan before flipping the pans out. Ice as desired (a coconut or rum icing would be perfect!).

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Bourbon Nutmeg Pound Cake

The rich flavors of bourbon are complimented perfectly by the addition of nutmeg in this cake recipe. This is a great one for the winter but also goes great with peach ice cream in the summer! Serving Size: One Loaf Pan Preparation Time: 20 minutes Ingredient List: • 2 Tbsp. Milk • 2 Tbsp. Bourbon • 3 Eggs

• 2 tsp. Vanilla • 1 cup Cake Flour • 1/3 cup Whole Wheat Flour • 1/2 tsp. Nutmeg • 3/4 cup Sugar • 3/4 tsp. baking Powder • 1/2 tsp. Salt • 14 Tbsp. Butter, softened IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII

Instructions: 1. In a mixer with a paddle attachment, combine the cake flour, sugar, baking powder, whole wheat flour, nutmeg and salt. Add the butter to the mixer and allow crumbles to form do not over mix! 2. Add the eggs, vanilla, bourbon and milk to the flour mix and allow a batter to form. 3. Pour the batter into a greased loaf pan and bake in a 350 ̊F oven for 5060 minutes until the cake is firm to the touch and golden brown on top. Allow to cool in the cake pan for about 10 minutes and then flip out onto a cooling

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Almond Sponge Cake

Full of nuts yet very light and airy, this cake is packed with flavor in every bite. Although you don't need any icing to perfect this beauty, a light whip cream does the trick! Serving Size: One round 8" Cake Pan Preparation Time: 25 minutes Ingredient List: • 2 1/2 cups almonds, chopped finely • 5 eggs, separated • 2 tsp. Vanilla

• 1/3 plus 1/4 cup sugar • 1/4 tsp. salt • 1/4 tsp. cream of tartar IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII

Instructions: 1. In a mixer with a whisk attachment, whisk the egg yolks, vanilla, salt and 1/3 cup of sugar. Beat on high until thick and pale yellow about 10 minutes. Set aside 2. In a separate bowl, whisk the egg whites with the cream of tartar until soft peaks appear. Add the remaining 1/4 cup sugar and beat until stiff peaks form. 3. Fold the egg yolk mix and the egg whites together by hand using a rubber spatula. Add the chopped almonds in small additions, folding slowly. 4. Pour the batter into a pan lined with parchment paper and bake in a 325 ̊F oven for 4550 minutes or until the cake begins to pull away from the sides of the pan. Keep the cake in the pan and let cool before flipping out.

About the Author Nancy Silverman is an accomplished chef from Essex, Vermont. Armed with her degree in Nutrition and Food Sciences from the University of Vermont, Nancy has excelled at creating e-books that contain healthy and delicious meals that anyone can make and everyone can enjoy. She improved her cooking skills at the New England Culinary Institute in Montpelier Vermont and she has been working at perfecting her culinary style since graduation. She claims that her life’s work is always a work in progress and she only hopes to be an inspiration to aspiring chefs everywhere. Her greatest joy is cooking in her modern kitchen with her family and creating inspiring and delicious meals. She often says that she has perfected her signature dishes based on her family’s critique of each and every one. Nancy has her own catering company and has also been fortunate enough to be head chef at some of Vermont’s most exclusive restaurants. When a friend suggested she share some of her outstanding signature dishes, she decided to add cookbook author to her repertoire of personal achievements. Being a technological savvy woman, she felt the e-book realm would be a better fit and soon she had her first cookbook available online. As of today, Nancy has sold over 1,000 e-books and has shared her culinary experiences and brilliant recipes with people from all over the world! She plans on expanding into self-help books and dietary cookbooks, so stayed tuned!

Author's Afterthoughts

Thank you for making the decision to invest in one of my cookbooks! I cherish all my readers and hope you find joy in preparing these meals as I have. There are so many books available and I am truly grateful that you decided to buy this one and follow it from beginning to end. I love hearing from my readers on what they thought of this book and any value they received from reading it. As a personal favor, I would appreciate any feedback you can give in the form of a review on Amazon and please be honest! This kind of support will help others make an informed choice on and will help me tremendously in producing the best quality books possible. My most heartfelt thanks, Nancy Silverman

If you're interested in more of my books, be sure to follow my author page on Amazon (can be found on the link Bellow) or scan the QR-Code.

https://www.amazon.com/author/nancy-silverman