Recipes

cannoli

Hello, my pretties!

I have a wonderful cannoli recipe that I developed myself over the years. This cannoli recipe is so delicious and easy to make yet holds up as a cake filler beautifully. It is smooth and creamy, quick to come together and so, so much tastier than the store-bought kind.


32-48 oz Ricotta (I like Galbani) room temp, drained and dried with paper towels to get as much moisture as possible.
8 oz Marscapone ( room temperature)
1.5 tsp of good vanilla
1-2 T. Of Honey depending on the size of Ricotta used so start with one tablespoon and add to taste. I wouldn't use much more than 2 tablespoons though.
1/4 salt
1.5 tsp of cinnamon. I know it sounds weird but don't omit it. It adds a special something.
1-2 C of confectioner's sugar. Again, start with one cup and add to taste. Some ppl like it sweeter than others.
1-2 cups of good chocolate chips. I like Enjoy Life brand or Ghirardelli. You do you!

Add all readied ingredients to a bowl or a stand mixer. Mix until on med-high until well blended and smooth. (About 2-3 mins) Be careful not to over-mix!
Cover and chill immediately for up to 2 weeks.
Hope you love it!

Red Velvet cake and cream cheese frosting

The frosting:


One stick of unsalted butter at room temperature

One 8oz package of room temperature cream cheese. (Any kind you like)

1tsp Pure Vanilla

4 C of confectioner sugar

Water or milk to thin.


Beat the unsalted butter in a stand mixer (or with a hand mixer) until it becomes pale and fluffy.

Add the warm cream cheese. It must be warm to prevent lumps. If you need to soften it in the microwave you can do so but only do 10 seconds at a time. You don't want it to become a liquid.

Add one cup at a time of confectioners sugar. You may alter the amount of sugar you use if you want to make less or simply want it more or less stiff consistency.

Add milk or water to thin out the icing. Use very small amounts until you get it how you want it. If you make it too thin, dont worry, you can add more confectioners sugar to thicken it back up.(There is nothing wrong with using water to thin out your icing. I actually like it better).

Beat on high for 2 mins and then scrape down the bowl with a spatula and continue beating for another minute. Do not over mix.

If you want to make it whiter, dip a tooth pick into purple gel food coloring and add it to frosting then beat for another 30 secs. It brightens up in front if you.

This recipe makes a moist, decadent and absolutely delicious cake that everyone loves.


Enjoy.

Our Flavors Speak for Themselves

When it comes to our custom wedding cakes or custom birthday cakes, you get to choose from a wide variety of flavors. We can bake a:


Lemon cake

Vanilla cake

Amaretto cake

Coconut cake

Chocolate cake

Strawberry cake

Champagne cake


Don't see your desired custom birthday cake flavor on the list? Reach out to us now. We'll let you know if we have your flavor in our spell book of recipes.

How to Make Box Cake Better

Take your box cake mix to the next level with this easy recipe! A few simple additions make it extra moist and delicious.

INGREDIENTS

INSTRUCTIONS

  1. Preheat oven to 325°F.
  2. Grease and flour two 8" cake rounds (I use Homemade Cake Release), line with parchment.
  3. Wrap cake rounds with damp Evenbake strips (optional).
  4. Combine all dry ingredients and whisk together.
  5. Add wet ingredients and mix until combined. I use my KitchenAid on low for 2 minutes but you can also do this by hand.
  6. Divide the batter between the pans and bake for approximately 50 minutes.
  7. Cool in pans on wire rack for 10mins, then turn cakes out onto wire racks to cool completely.

NOTES

*I use French Vanilla, but you can use any yellow/white cake mix for this. I haven't tried with other kinds, but I imagine it would yield similar, delicious results.