Red Velvet Valentine’s Cake

Red Velvet Valentine's Cake by

Red Velvet Valentine’s Cake in a cast iron dutch oven – How to transport your favorite cake to your favorite Valentine?
Exactly in a cast iron dutch oven! And this time it comes with yummy sour cream and fresh berries.

If you prefer the classic way with cream cheese, you will find the delicious recipe on my Lime Cupcakes post, just skip lemon zest and food coloring:
Click here ♥

Ingredients for Red Velvet Valentine’s Cake:
♥ 1/2 stick butter, softened
♥ 1 cup sugar
♥ 2 eggs
♥ 1 tbsp. cocoa powder, unsweetened
♥ 1 tsp. vanilla
♥ Red food coloring, i.e. Wilton Gel Colour 1 tsp.
♥ 1/2 tsp. salt
♥ 3/4 cup buttermilk
♥ 1 and 3/4 cups flour
♥ 1 tsp. baking soda
♥ 1 tsp. vinegar
♥ 1/2 cup Sour Cream
♥ handful of fresh blueberries or berries of your choice
♥ cast iron dutch oven ∅ approx. 7 inch

Red Velvet Valentine's Cake by

Preheat oven to 350F

  • Mix butter and sugar until fluffy
  • Add one egg at a time
  • Add cocoa powder, vanilla and red food coloring (depending on the desired intensity of color add more or less color)
  • Sift flour, mix with salt and stir alternately with buttermilk
  • Combine baking soda and vinegar and mix into batter
  • Use non stick baking spray for cast iron, pour in batter and bake for about 30 minutes. Do not over bake since cast iron keeps the heat at the cake continues to bake, even if it is already out of the oven (depending on the pot, times may differ. Best to make a toothpick test every little now and then.)
  • Allow to cool, caution the pot remains hot longer than an ordinary baking dish
  • Mix Sour Cream for a few seconds with a hand mixer and give a big blob on the cake, do not be frugal, it tastes great!
  • Decorate with blueberries

Red Velvet Valentine's Cake by Red Velvet Valentine's Cake by Red Velvet Valentine's Cake by

Orange Gold Glitter Madeleines

Orange Gold Glitter Madeleines by

Happy Yummy New Year 2015! Enjoy your New Years Eve with Orange Gold Glitter Madeleines.

Makes 20 pieces, diameter approx. 2.1 inch

♥ 1/2 stick butter
♥ 2 egg whites
♥ pinch of salt
♥ 3/4 cup powdered sugar
♥ 1/3 cup flour
♥ 1/3 cup finely ground almonds
♥ 1 tsp. Orange zest
♥ 1 pinch of baking soda (after the cooling time to give)
♥ powdered sugar for dusting

Additionally for the Orange Gold Glitter version:
♥ 4 tbsp powdered sugar
♥ 1 tbsp orange juice
♥ 1 tbsp orange liqueur, optional
♥ edible gold leafs

Orange Gold Glitter Madeleines by

  • Heat butter lightly golden brown
  • Beat egg whites with a pinch of salt until stiff
  • Mix powdered sugar with flour, ground almonds and orange zest and sift into egg whites and fold in carefully
  • Cover dough with plastic wrap and let it chill overnight in the refrigerator

Preheat oven to 356 F

  • Spray Madeleine pan well with cooking spray
  • Place a teaspoon of batter onto the center of the Madeleine pan, then let it fall once gently on the table, so that the air can escape
  • bake for 8 minutes until very light golden brown (take them out from the oven rather sooner than later when in doubt, otherwise the little cakes will be dry) release them from the pan and allow to cool
  • If your using a larger pan increase baking time by 2-3 minutes, best is to do a test run with only one Madeleine to find out the exact timing
  • For a classic variant dust with powdered sugar
  • For the Orange Gold Glitter variant mix powdered sugar with orange juice and orange liqueur until thick and dip madeleines in half, then decorate with gold leafs

Orange Gold Glitter Madeleines by bakerangel.comOrange Gold Glitter Madeleines by Orange Gold Glitter Madeleines by

Santa Hat Cupcakes

Santa Hat Cupcakes by

A Merry Christmas to all of you with super sweet Coconut Santa Hat Cupcakes.

Makes about 10 Santa Hat Cupcakes

Ingredients for Coconut Cupcakes:
♥ 1 stick butter, softened
♥ 1/2 cup sugar
♥ 1 tsp. vanilla
♥ 2 eggs
♥ 3 tbsp Malibu
♥ 1/2 cup coconut milk
♥ 2 tsp. baking powder
♥ 1 and 1/3 cup flour

Ingredients for decoration:
♥ 1.7 oz white chocolate chips
♥ 1/3 cup coconut flakes
♥ 1 and 3/4 cup currant juice
♥ 1/2 cup powdered sugar
♥ 1/8 cup cornstarch
♥ 2 stick of butter
♥ 10 Raffaello or small chocolates of your choice

Santa Hat Cupcakes by

Preheat oven to 325 F

  • Mix butter with sugar and vanilla until creamy
  • Stir in one egg at a time, add Malibu and coconut milk
  • Combine flour with baking powder and add it spoon by spoon
  • Fill the cupcake tins about 2/3 and bake for 18 minutes and let them cool down completely
  • To make the Santa Hat boil currant juice with powdered sugar and reduce to about half, that takes about 10-15 minutes
  • Add cornstarch, reduce heat and let it simmer to thicken the mass (stir well), then let it cool dow completely
  • Melt white chocolate chips  in a chocolate melter and apply a thin layer on the cupcakes
  • Fill coconut flakes in a small bowl and dip in the cupcakes
  • Stir butter until creamy and add cooled currant mass spoon by spoon
  • Put frosting in the refrigerator so it gets a good consistency
  • Transfer to a piping bag fitted with a Wilton ??tip and pipe on the cupcakes and top with a raffaello

Santa Hat Cupcakes by Santa Hat Cupcakes by

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Nougat Bambi Christmas Cookies

Nougat Bambi Christmas Cookies by

My this year’s Christmas Favorites – Nougat Bambi Christmas Cookies ♥
Two cute Bambi cookies, filled with delicious Nougat. On top of the cuteness scale.

Ingredients for Nougat Bambi Christmas Cookies:
♥ 1 stick + 1 tbsp of butter, softened
♥ 3/4 cup icing sugar
♥ 1 egg
♥ pinch of salt
♥ 1 tbsp baking cocoa powder
♥ 2 cup flour
♥ 3.5 oz Nougat

Nougat Bambi Christmas Cookies by

Preheat oven to 325 F

  • Mix butter with the sugar until creamy, stir in the egg
  • Combine salt, cocoa powder and flour and put into the butter sugar mixture
  • Once everything is mixed well, form dough into a flat piece and chill for at least 2 hour in the refrigerator
  • Roll out dough on a lightly floured surface, about 0.11 – 0.15 inch thin
  • Take a Bambi cookie cuter or any shape you love and cut. Lay half of the Bambis upside down on the baking tray so that the two halves fit well together later
  • Bake for 6 minutes and then let it cool down well
  • Heat up Nougat in a water bath until it gets smooth, then transfer to a piping bag and apply to one-half of a Bambi
  • Then place on the second half Bambi carefully and let the nougat dry
  • If you like mix some powdered sugar and lemon juice, transfer also to a piping bag and apply eyes and dots
  • Cookies can be stored in an airtight container up to 3 weeks

Nougat Bambi Christmas Cookies by Nougat Bambi Christmas Cookies by Nougat Bambi Christmas Cookies by

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Dominosteine – triple layered gingerbread marzipan treats

Dominosteine - triple layered gingerbread marzipan treats by

Advent season is the time for cookies – and what’s better to start this time with the self made Dominosteine :-). Sure you can get them at the supermarket but they are easily done at home. The taste is worth the time. Juicy gingerbread with fruity jelly and marzipan.

Makes approximately 40 pieces, depending on size.

♥ 1.4oz butter
♥ 1/3 cup brown sugar
♥ 2.1oz honey
♥ 2 eggs
♥ 1 and 1/2 cup flour
♥ 1/2 tsp. baker’s salt
♥ 1 tbsp. gingerbread seasoning
♥ 2 tbsp rum
♥ 7oz marzipan
♥ 8.8oz apricots or currant jelly
♥ 8.8oz dark chocolate drops

Dominosteine - triple layered gingerbread marzipan treats by

Preheat oven to 320F

  • Melt butter, brown sugar and honey in a saucepan, then allow to cool slightly
  • Transfer butter, sugar, honey mixture into a bowl and add eggs and rum
  • Combine the flour with baker’s salt gingerbread seasoning and add it spoon by spoon to the mixture
  • Fill the batter into a baking frame type (approx 8x9inch), flatten and bake about 15 minutes, then allow to cool
  • Roll out marzipan in the size of the baking frame, with a little icing sugar on the rolling pin it’s a bit easier (I divided the marzipan into two halves and placed each  layer on the gingerbread, but you can also roll out only one layer, which is then simply slightly thicker)
  • Cut the cooled gingerbread horizontally, best way is to use a serrated knife
  • Heat jelly a bit, that way it will be a little bit more liquid and easier to process and apply a thin layer of jelly to the gingerbread, keep the remaining part for later
  • Put one layer of marzipan on top and apply the remaining jelly on marzipan layer, put second half of gingerbread and on top the second marzipan layer
  • Wrap with aluminum foil and let it chill overnight in the refrigerator (at least 8 hours)
  • Trimm the edges and cut into bitesize cubes pieces
  • Melt chocolate in a chocolate melter, dip in the cubes and let them dry on a grid

Dominosteine - triple layered gingerbread marzipan treats by Dominosteine - triple layered gingerbread marzipan treats by

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