Any Home Bakers Here?

[ronott1]

Not the biggest baker out there myself but gladly helping out my wife on special occasions.

Here's the Easter bread we made last year...

View attachment 1235005

Very nice looking!

 

[pennyJo1960]

Not the biggest baker out there myself but gladly helping out my wife on special occasions.

Here's the Easter bread we made last year...

View attachment 1235005

closet baker there darn nice even braided no slouch did that pat yourself on the back

 

[N F C]

I made this cake the other day for the Yum Contest but I can't use it for that as I didn't take enough photos. So here it is, a 3-layer Italian Cream Cake:
(Sorry for the super close-up, )

 

[ronott1]

I made this cake the other day for the Yum Contest but I can't use it for that as I didn't take enough photos. So here it is, a 3-layer Italian Cream Cake:
(Sorry for the super close-up, )
View attachment 1235181

The cake looks good!
Did you post the recipe?

 

[pennyJo1960]

yes please a recipe

 

[Wolfgang B.]

I made this cake the other day for the Yum Contest but I can't use it for that as I didn't take enough photos. So here it is, a 3-layer Italian Cream Cake:
(Sorry for the super close-up, )
View attachment 1235181

Yummy! Did you take a picture of it sliced?

 

[N F C]

The cake looks good!
Did you post the recipe?

Here you go:
ITALIAN CREAM CAKE

Cake
1/2 Cup unsalted butter, softened
1/2 Cup shortening
2 Cups sugar
5 eggs (separate yolks from whites)
2 Cups AP flour
1 tsp baking soda
1 Cup buttermilk
1 tsp vanilla extract
1 1/3 Cups flaked coconut
1 Cup chopped pecans (I used walnuts)

Frosting (see note below)
8 oz cream cheese, softened
1/2 Cup unsalted butter, softened
4 Cups confectioners' sugar
1 tsp vanilla extract
1/2 Cup chopped pecans (I used walnuts)

1. Preheat oven to 350*. Grease and flour 3 8" round cake pans.
2. Beat egg whites until they form soft peaks.
3. In a large bowl, cream the butter and shortening oil until light. Add sugar, and beat until fluffy. Beat in egg yolks. Stir together flour & baking soda, and add alternately with the buttermilk into the creamed mixture; mix well after each addition. Stir in 1 tsp vanilla extract, coconut and pecans. Fold in stiffly beaten egg whites. Spoon into prepared pans.
4. Bake for 25-40 minutes. Cool in pans for 10 minutes. Remove to wire racks to Cool completely.
5. Frosting: Combine cream cheese, butter, confectioner's sugar and vanilla extract in mixer bowl. Beat oil smooth. Add coconut. Frost the cooled cake. The remaining 1/2 Cup chopped pecans can be stirred into the frosting or sprinkled onto the cake after it is frosted.

Note: The frosting ingredients as listed didn't make enough to cover a 3-layer cake. I made an additional 1/2 recipe of the frosting to have enough to cover the cake.

(Sorry for the mess behind the cake, I'm working on dinner...Reuban Stomboli!)

 

[pennyJo1960]

Oh thank you very much

 

[DigMyChicks]

I made this cake the other day for the Yum Contest but I can't use it for that as I didn't take enough photos. So here it is, a 3-layer Italian Cream Cake:
(Sorry for the super close-up, )
View attachment 1235181

Yummo! Close ups are good!

 

[ronott1]

Here you go:
ITALIAN CREAM CAKE

Cake
1/2 Cup unsalted butter, softened
1/2 Cup shortening
2 Cups sugar
5 eggs (separate yolks from whites)
2 Cups AP flour
1 tsp baking soda
1 Cup buttermilk
1 tsp vanilla extract
1 1/3 Cups flaked coconut
1 Cup chopped pecans (I used walnuts)

Frosting (see note below)
8 oz cream cheese, softened
1/2 Cup unsalted butter, softened
4 Cups confectioners' sugar
1 tsp vanilla extract
1/2 Cup chopped pecans (I used walnuts)

1. Preheat oven to 350*. Grease and flour 3 8" round cake pans.
2. Beat egg whites until they form soft peaks.
3. In a large bowl, cream the butter and shortening oil until light. Add sugar, and beat until fluffy. Beat in egg yolks. Stir together flour & baking soda, and add alternately with the buttermilk into the creamed mixture; mix well after each addition. Stir in 1 tsp vanilla extract, coconut and pecans. Fold in stiffly beaten egg whites. Spoon into prepared pans.
4. Bake for 25-40 minutes. Cool in pans for 10 minutes. Remove to wire racks to Cool completely.
5. Frosting: Combine cream cheese, butter, confectioner's sugar and vanilla extract in mixer bowl. Beat oil smooth. Add coconut. Frost the cooled cake. The remaining 1/2 Cup chopped pecans can be stirred into the frosting or sprinkled onto the cake after it is frosted.

Note: The frosting ingredients as listed didn't make enough to cover a 3-layer cake. I made an additional 1/2 recipe of the frosting to have enough to cover the cake.

View attachment 1235198

(Sorry for the mess behind the cake, I'm working on dinner...Reuban Stomboli!)

Thanks for the recipe!