Utopic Lundi Gras.

Sugar Jar.

. In a jar, layer vanilla frosting, sliced bananas, lemon frosting, cherry pie filling, confettis.
. Serve with cookies or fresh fruit to dip.

Chocolate Frosting Cones.

. Just add the frosting and chocolate chips into a cone and it is that simple.

Red Velvet with Frosting.

. 2 1/2 cups all-purpose flour
. 1 1/2 cups sugar
. 1 teaspoon baking soda
. 1 teaspoon fine salt
. 1 teaspoon cocoa powder
. 1 1/2 cups vegetable oil
. 1 cup buttermilk
. 2 large eggs
. 2 tablespoons red food coloring
. 1 teaspoon white distilled vinegar
. 1 teaspoon vanilla extract
. cream cheese frosting, recipe follows
. crushed pecans
. 1 pound softened cream cheese
. 4 cups sifted confectioners’ sugar
. 2 sticks unsalted butter
. 1 teaspoon vanilla extract

. Preheat the oven to 180 degrees C.
. Lightly oil and flour 3 cake pans.
. In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder.
. In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla.
. Using a mixer, combine the dry ingredients into the wet ingredients until smooth batter is formed.
. Divide the cake batter evenly among the prepared cake pans.
. Bake, rotating the pans halfway through the cooking, about 30 minutes.
. Remove the cakes from the oven and run a knife around the edges to loosen them.
. Invert the cakes onto a plate and then re-invert them onto a cooling rack, rounded-sides up.
. Place 1 layer, rounded-side down, in the middle of a rotating cake stand.
. Using a palette knife or offset spatula spread some of the cream cheese frosting over the top.
. Carefully set another layer on top, rounded-side down, and repeat.
.Top with the remaining layer and cover the entire cake with the remaining frosting.
.Sprinkle the top with the pecans.

Cream Cheese Frosting

. Mix the cream cheese, sugar, and butter on low speed until incorporated.
. Increase the speed to high, and mix until light and fluffy, about 5 minutes.
. Add the vanilla, raise the speed to high and mix briefly until fluffy.



. 1& 1/4 cups all-purpose flour
. 1/2 cup unsweetened natural cocoa powder
. 1 teaspoon baking soda
. 1/8 teaspoon salt
. 1/2 cup unsalted butter
. 3/4 cup granulated sugar
. 1/4 cup packed light brown sugar
. 1 large egg
. 1 teaspoon vanilla extract

. 1/4 cup unsalted butter, softened to room temperature
. 1/4 cup vegetable shortening, room temperature
. 1 & 3/4 cups confectioners’ sugar
. 1 teaspoon vanilla extract

For the cookies:
. Toss the flour, cocoa powder, baking soda, and salt together in a large bowl.
. Beat the butter on high speed until creamy, about 1 minute.
. Switch the mixer to medium speed and add granulated sugar and brown sugar.
. Beat in the egg and vanilla extract.
. Turn the mixer off and pour the dry ingredients into the wet ingredients.
. Turn the mixer on low and slowly beat until a dough is formed.
. Cover the dough tightly with aluminum foil and chill for 30 minutes.
. Preheat oven to 180C degrees.
. Remove the cookie dough from the refrigerator.
. Line two large baking sheets with parchment paper or silicone baking mats.
. Roll the dough into small balls and on baking sheet.
. Press down on the balls to slightly flatten.
. Bake each batch for 6-8 minutes.
. Remove from the oven and allow to cool.

Cream filling:
. Beat butter and shortening together on high speed until creamy and combined.
. Add the confectioners’ sugar and vanilla.
. Beat on low for 1 minute.
. Then switch to high and beat for 1 more minute until creamy and combined.

. Spread cream filling between two cooled chocolate cookies.


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