My Favourite Yellow Cake + Icing Recipe

Yellow cake is so simple, yet there are many different recipes. It seems like a baker should have a favourite classic yellow cake recipe. After years (maybe that’s an exaggeration, but not really) of trying different cake recipes this has been my favourite by far!

Recipe

It is originally from Ana Olsen. Link to the recipe here.

Ingredients

3/4 cup unsalted butter. I used salted and it turns out fine.

1 1/3 cup sugar

3 large eggs

2 tsp vanilla

2 1/2 cup cake and pastry flour. In this recipe, I remove 2 tbsp out of each 1 cup of flour and replace it with 2 tbsp of cornstarch. For the 1/2 cup I only replace 1 tbsp. This is an alternative to the cake and pastry flour combination.

1 1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1 cup buttermilk

Instructions

Preheat oven to 350 and grease and flour 2 8-inch cake pans. Parchment paper can also be used to cover the cake pans.

Beat butter and sugar on high in an electric mixer until nice and fluffy. Then add one egg in at a time beating between each addition. After the eggs, add in vanilla.

In a separate bowl, mix together dry ingredients. Starting with the dry ingredients, add flour mixture and buttermilk alternately into the butter and sugar mixture. Beat well between additions.

Once the batter has been well mixed, pour evenly into 2 cake pans. Bake for 25-30 minutes. Mine tend to be ready at 25.

Icing

This is by far the best icing recipe I have found. It was originally from C. Taylor on Genius Kitchen here.

Recipe

The only adjustment I usually do is to use whipping cream instead of milk. In this case, I will usually put in more cream until the frosting is very light and fluffy. This also tones down the intense sweetness a little.

Ingredients

1 cup butter, softened

3 1/2 cup powdered sugar

1 tsp milk. Or about 2 tbsp whipping cream, until icing looks fluffy

1 tsp vanilla

1/8 tsp salt

For chocolate icing, add 1/4 cup cocoa powder.

Instructions

Beat butter on high in an electric mixer until it appears to have gone very white. The fluffier the better. I let it beat for awhile here then a lot more later on.

Add in sugar, milk, vanilla and salt. Beat even more, stopping to scrape down walls of the bowl. Continue to beat until very fluffy. If making chocolate icing, add in cocoa powder and beat some more. Frost cake once it is cool and enjoy!

What is your favourite flavour of cake?

P.S. It’s Peri

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Christmas Cookies This Year

It wouldn’t be Christmas without baked goods! Christmas Eve Eve is always a crazy baking day getting everything ready for the next couple days of family get-togethers. Instead of going all out with tons of different cookies and sweets for Christmas Day this year it’s a few of the faves to keep things light and a little healthier.

This year’s faves

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Starbucks Cranberry Bliss Bars Skinny Copycat

This recipe is adapted from SkinnyTaste Bliss Bars. These are honestly much better than the not skinny version! But, disclaimer, I have no actually had one from Starbucks because of my peanut allergy. They seem a little weird at first but then they become kind of addictive and now they’re a Christmas classic here.

Recipe

2 cups all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon orange zest

2/3 cup sugar

2/3 cup brown sugar, not packed

1/4 cup melted butter

1 egg

1/4 cup unsweetened applesauce ( peel 2 large apples, slice thinly, add a splash of water, microwave for about 5 minutes until it is mushy. )

1 teaspoon vanilla extract

2/3 cup white chocolate chips

1/3 cup dried cranberries, chopped

8 oz of light cream cheese, softened

1/2 powdered sugar

2 oz of white chocolate chips, melted

1/4 dried cranberries, chopped

 

Directions

Line 9 x 13 in a pan with parchment paper. Combine sugars, butter, egg and vanilla until light and fluffy. Add in flour, baking soda, salt and orange zest until well blended. Fold in the unmelted chocolate chips and 1/3 cup of cranberries, spread evenly into the pan and bake 10-14 minutes in a preheated 350 oven. While the base is cooking, beat cream cheese, powdered sugar and vanilla until the frosting is well combined. Once the bars have finished cooking and cooled, ice them with the frosting, drizzle with a bit of the white chocolate and top with extra dried cranberries.

 

 

Shortbread

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A simple classic that you can never go wrong with. This recipe is from Robinhood Flour.

Recipe

1 cup softened butter

1/2 cup powder sugar

2 teaspoons vanilla extract

1 3/4 cup all-purpose flour

1/2 cornstarch

3/4 baking powder

1/4 salt

1 cup toffee bits, optional. I’ve actually never tried it with the toffee bits.

Directions

Preheat oven to 350, beat butter, powdered sugar and vanilla until creamy. The more time spent here the better! It makes the cookies nice and soft when the butter is fluffy. Add in all of the remaining ingredients, don’t over stir. Roll into balls ( mine were done in a cookie press ) top with sugar and bake for 7-10 minutes. Cookies will spread so there needs to be space between each cookie on the pan.

 

What are some of your holiday favourite treats? Have a safe and happy Christmas everyone!

P.S It’s Peri

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DIY Gingerbread Latte

It’s the holiday season and festive drinks are one of the best parts! Instead of spending money on fancy coffees that also pack a lot of calories in one drink, making your own can be less heavy, cheaper and faster!

 

The Coffee

I happen to have a milk frother for making lattes, but instead of that you can use whip cream on top or skip the milk/cream on top in general.

The gingerbread syrup is adapted from this one by Billy on All Recipes.

1 cup of water

1 cup dark brown sugar

1 tablespoon ginger – it is pretty intense and spicy.

2 cinnamon sticks + 1 tablespoon ground cinnamon

1 teaspoon cloves

1/2 teaspoon allspice

1/2 teaspoon nutmeg

 

Directions

Combine sugar, water and all of the spices in a medium saucepan. Bring to a boil then let simmer for 25 minutes. Once it has simmered, take cinnamon sticks out and let the syrup cool. Enjoy!

Add to coffee, or to the cream before frothing, top with a bit of cinnamon for decoration! I put wayyy too much cinnamon on my coffee in the picture and ended up breathing it in and coughing for a while after haha.

 

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Favourite Gingerbread Recipe + My Pro ( Not Really ) Cookie Decorating Skills

We don’t take Christmas baking lightly in my house, it is planned out well in advance, recipes are tested and tried before the big day, the treats must be perfect. This is the family favourite gingerbread recipe. My brother and I always spend a day trying our best to decorate them and make them look very pretty, but we just don’t have those cookie decorating skills yet. Maybe someday haha

 

Cookie Recipe

This recipe is from GingerKitten D on GeniusKitchen

3 cups all-purpose flour

1 1/2 teaspoons baking powder

3/4 teaspoons baking soda

1/4 teaspoon salt

1 tablespoon ground ginger

1 3/4 teaspoons cinnamon ( I did 2 teaspoons, partially because I was too lazy to get the 1/4 teaspoon, but mostly because the spicier the better! )

1/4 teaspoon ground cloves

1/4 cup + 2 tablespoons softened butter ( if you want softer gingerbread use 3 tablespoons butter and 3 tablespoons shortening instead )

3/4 cup dark brown sugar

1 large egg

1/2 cup molasses

2 teaspoons vanilla

1 teaspoon finely grated lemon zest

Directions

Mix together flour, baking powder, baking soda, salt, and the spices until combined. In a mixer, blend butter and sugar until creamed, then add egg, molasses, vanilla, and lemon zest until well blended. Add dry ingredients and combine. Separate the dough into 2 balls and chill for as long as possible, I usually do overnight. Once dough is chilled, roll out until it’s about 1/4 inch thick. This works so much better on parchment paper because the dough is sticky and once the cookies are cut out they are very delicate so letting them be and not moving them much is best! Cut the cookies out like a puzzle and take away the extras, roll the extras out again and keep cutting cookies out until there is no more. Bake in a preheated oven at 375 for 7 minutes.

 

Lemon icing for gingerbread

This icing is a little runny so it can be glazed over the cookies, but when it dries it’s shiny and looks so pretty on the gingerbread! Also, the lemon really brings out the ginger flavour and is a great addition! I often triple the recipe so we can make many colours.

This recipe is from SaddleUp87 on GeniusKitchen

1 cup powdered sugar

1 tablespoon lemon juice

1 tablespoon light corn syrup

1/2 teaspoon vanilla

Mix everything together in a bowl, if it is too dry, add a little water.

 

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Gluten-Free Muffin Experiments

I’ve been very gluten-free baking curious, often my stomach doesn’t like regular flour so I usually just avoid it but I had been craving muffins REALLY BADLY, so I decided to do some experiments with gluten-free muffin baking. Muffins are generally quite forgiving and you can not follow a basic recipe at all and they’ll still turn out pretty well.

 

The first try – testing flours.

Rice vs coconut

I, unfortunately, did not get any pictures of the first try because I was half awake while doing this. I had just woken up and decided that I needed muffins, looked up a recipe, then stumbled downstairs pre-caffeine to make these.

There was a bag of coconut flour and a bag of rice flour, I didn’t see many recipes with the rice flour and I hadn’t baked with coconut flour before so I decided to do a test mug muffin with both flours based off of this recipe for a coconut flour mug cupcake. Muffins are just cupcakes without icing.

Both of the test muffins were actually pretty awful because I didn’t put in vanilla or anything for flavouring, but it gave me a good idea of the flours. The rice flour muffin was almost gummy, I’m guessing the rice protein made it that way. It also seemed to require a lot more flour since it was very soupy, I then added another 2 tbsp of rice flour to that one. The coconut flour had an almost nutty taste to it. It was also pretty soupy but I later found out that coconut flour needs to sit with the wet ingredients for a bit to soak it in. Overall the coconut flour was much better.

 

Blueberry muffins

After deciding on the type of flour I was going to use I looked for some coconut flour recipes and found this one, which made quite a bit of muffins and gave an explanation on why there are so many eggs. Instead of 1/2 cup of coconut oil I used butter, which was probably too much butter, but they were really buttery and delicious.

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The batter was more like a dough, pretty crumbly and thick but they still turned out nice and fluffy.

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The texture was almost the same as regular flour muffins. All in all I really like them!!

 

 

Double chocolate muffins

Originally, I wanted to try to make these with black beans, but then I wasn’t sure if my brother would eat them then plus there were no black beans in the house, so that’ll have to be another experiment later!

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These I made from this recipe, which again, is for cupcakes. The muffin would be really great frosted actually, I might just do that.

I didn’t change anything from the recipe, the only thing I might change is try adding in some fat or apple sauce, or something because they’re a little dry. Or the frosting could help with that.

 

 

The best kind of experiments are baking ones.

 

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