CAKES AND FROSTING!
Pics, text and recipes by Chef Joey
Basic Vanilla Cake:
The base for homemade cakes is so simple – keep this recipe for life!!
2 ½ cups sifted flour
2 cups sugar
1 cup oil
½ tsp baking soda
2 tsp baking powder
2 cups HOT water
1 tsp vanilla extract
Combine the flour, sugar and oil until well mixed like a thick paste.
Sprinkle with the baking soda and powder and pour the hot water on it. It will start foaming.
Mix BY HAND with a wooden spoon.
Add the vanilla extract.
Pour into your pre-dusted cake pan and bake 20-25 mins for 2 rounds and about 35 for a rectangle cake at 350 degrees.
For Chocolate cake, add 6 tbsp of powdered cocoa to the flour before you sift it.
For Orange cake, add the zest of one orange and substitute ½ cup water for juice.
For Citrus cake, add the zests of lemons and limes and 1 tsp lemon or lime juice during the final mix.
Sooo Easy Frosting:
3 cups powdered sugar
1/3 cup butter, softened
1 ½ 1teaspoons vanilla
1 to 2 tablespoons milk
In medium bowl, mix powdered sugar and butter with spoon or electric mixer on low speed.
Stir in vanilla and 1 tablespoon of the milk. Add your yellow food coloring* if making a Smiley Cake.
Or make an ALL NATURAL YELLOW COLOR:
You can make natural food coloring by taking a small saucepan … add ¼ cup water, bring to a boil.
Add ½ tsp of turmeric for 3 to 5 minutes.
Allow to fully cool.
Add 1 tsp to your icing.
You can store this for up to 2 weeks in an air-tight container …
… Or add it to chic peas with some oil, salt and lemon juice for a refreshing snack! Turmeric stains so be extra careful.
Back to the frosting: Gradually beat in just enough remaining milk to make frosting smooth and spreadable.
If frosting is too thick, beat in more milk, a few drops at a time.
If frosting becomes too thin, beat in a small amount of powdered sugar.
You can frost a 13- x 9-inch or fill and frost an 8-inch two-layer cake. Make another ½ cup for a 9 inch cake.