Chocolate Nutella Birthday Cake

Chocolate Nutella Birthday Cake by bakerangel.com Chocolate Nutella Birthday Cake by bakerangel.com

First Blog Birthday of bakerangel! That’s a reason to celebrate – with a visual and delicious Highlight: Chocolate Nutella Birthday Cake wrapped in millions of sprinkles!

Happy Birthday ♥♥♥

Ingredients for chocolate cake – Magnolia Bakery Inspired:
♥ 2 sticks soft butter
♥ 2/3 cup sugar
♥ 1 1/3 cups brown sugar
♥ 1 tsp. bourbon vanilla
♥ 3 eggs
♥ 2 1/2 cups flour
♥ 1 tsp. baking powder
♥ 1 tsp. baking soda
♥ 1/2 tsp. salt
♥ 1 cup baking cocoa
♥ 1 1/2 cups buttermilk
♥ 3.5 oz dark chocolate chips
♥ lots of sprinkles

Ingredients for Nutella Frosting:
♥ 1 stick soft butter
♥ 2 cups powdered sugar
♥ 1 1/2 tbsp. sour cream
♥ 3.5 oz Nutella
♥ 3.5 oz dark chocolate, melted

Ingredients for buttercream:
♥ 2 stick soft butter
♥ 1 1/3 cups powdered sugar

Chocolate Nutella Birthday Cake by bakerangel.comChocolate Nutella Birthday Cake by bakerangel.com

Preheat oven to 350 F

  • Cream butter with sugar and brown sugar until smooth, add vanilla
  • Stir in one egg at a time
  • Combine flour with baking powder, baking soda and salt and stir in alternately with the buttermilk into the mixture
  • I divided the mass into three portions, one part is felt without any cocoa, the other two were added with cocoa, I tried to make one part darker than the other by using slightly more cocoa. But you can also make three identical cakes – tastes equally good:-)
  • Stir in chocolate chips into the two chocolate dough
  • Grease three pans ∅ 8 inch and fill each with one of the three dough portions, bake for 20-25 minutes, toothpick test
  • Let the cakes cool down completely on a wire rack!
  • To make the Nutella frosting melt the dark chocolate
  • Heat the Nutella a bit, that way it will be a little bit more liquid and easier to process
  • With an electric mixer cream the butter well with the powdered sugar, stir in sour cream, melted chocolate and Nutella, set for about 30 minutes in the refrigerator
  • To make the buttercream beat the butter with the powdered sugar until smooth and let it chill for about 20 minutes in the refrigerator
  • Place the first cake layer on a round cardboard cake board (the cake board should be sized to the same dimensions as the cake)
  • Spread Nutella Frosting on top and smooth it out, don’t spread the filing to the edge so that the second cake layer does not push out the Frosting
  • Place the second layer gently on top and spread again Nutella Frosting on top and then add the third cake layer on top
  • On a silicone mat spread the sprinkles, create a lane as long as the cake needs to roll over once (see pictures below)
  • Spread the buttercream around the cake, leave out the top of the cake
  • Place one hand under the cake board and on hand on top of the cake, turn the cake horizontal an roll over the sprinkle lane. The majority of the cake side should now be covered with sprinkles, small repair work can be done later by hand
  • Carefully coat the cover with butter cream and scatter the sprinkles by hand, press them down gently with a palette

Chocolate Nutella Birthday Cake by bakerangel.com

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Ricotta Poppy Seed Cake

Ricotta Poppy Seed Cake by bakerangel.com

A very special recipe for all the poppy seed cake lovers … ricotta poppy seed cake! Three layers of happiness: crunchy pound cake with a delicious poppy seed layer and moist ricotta filling.

Ingredients for the dough:
♥ 1 stick butter
♥ 1/2 cup sugar
♥ 2 tsp. vanilla
♥ 2 eggs
♥ 1/2 tsp. baking powder
♥ 1 and 1/4 cups flour

Ingredients for the ricotta filling:
♥ 17.6 oz ricotta
♥ 2 eggs
♥ 1/2 cup sugar
♥ 1 tsp. lemon zest
♥ 1/3 cup flour
♥ 1/2 tsp. baking powder

Ingredients for the poppy seed filling:
♥ 2 eggs
♥ 1 stick butter
♥ 2/3 cup sugar
♥ 2 tsp. vanilla
♥ 5.6 oz poppy seeds
♥ 3/8 cup flour

Ricotta Poppy Seed Cake by bakerangel.com

Preheat oven to 340 F

  • To make the dough mix butter with sugar and vanilla until creamy and stir in the eggs one at a time
  • Combine flour and baking powder and add it spoon by spoon to the mixture. Set aside
  • For the ricotta filling let the ricotta drain first
  • Beat eggs and sugar until creamy, add lemon zest and ricotta
  • Combine flour and baking powder, stir into the mixture and place the ricotta mixture aside
  • For the the poppy seed filling mix eggs, butter, sugar and vanilla until creamy
  • Combine flour and poppy seeds and add it spoon by spoon 
  • Line a pan with parchment paper (I used a baking frame 12 X 10 inch)
  • First fill in the dough and smooth down
  • Spread the poppy seed filling on top of the dough and smooth down, then spread the ricotta filling on top also smooth down
  • Bake until golden brown about 40-45 minutes and let it cool completely
  • Put some powdered sugar on top and serve with whipped cream

Ricotta Poppy Seed Cake by bakerangel.com Ricotta Poppy Seed Cake by bakerangel.com

Lemon Cake Roll

Lemon Cake Roll by bakerangel.com

Lemon Cake Roll – Yes, I know it’s been around already since grandmother’s time :-) … but who can beat good taste + childhood memories? It’s just so delicoius. Fluffy sponge cake and a lemon cream that you have almost eaten up while preparing before you can even put it on the sponge cake. We loving it … the grandmother and the lemon cake roll ♥

Ingredients for the sponge cake:
♥ 4 eggs
♥ 2/3 cup sugar
♥ 1/2 tsp. baking powder
♥ 2/3 cup flour

Ingredients for the filling:
♥ 1 cup heavy cream
♥ 1 packet whipping cream stiffener
♥  6.3 oz lemon yogurt
♥ 1 tsp. organic lemon zest
♥ juice of half a organic lemon

Lemon Cake Roll by bakerangel.com

Preheat oven to 355 F

  • Mix eggs with sugar for at least (!)10 minutes, until the volume has tripled
  • Sift and fold in the flour and baking powder
  • Fill the batter into a baking sheet, lined with baking paper and bake for 10-12 minutes
  • Sprinkle a kitchen towel well with sugar and overthrow the sponge cake on it
  • Use a brush to apply a bit of cold water on the baking paper to easily pull off the baking paper from the sponge cake
  • If the baking paper is pulled off, roll up the sponge cake along within the kitchen towel and let cool until lukewarm (takes about 5 – 10 minutes)
  • Combine lemon yogurt with lemon juice and lemon zest,  whip the heavy cream with whipping cream stiffener until stiff and fold in the lemon yogurt mixture
  • Roll the sponge cake roll gently apart and spread the filling on top and smooth it out, don’t spread the filing to the edge, leave about abut 0.4 – 0.8 inch free
  • Roll the sponge cake roll back and let it chill in the refrigerator for about 3-4 hours
  • Put some powdered sugar on top and you’re done with the most fluffy lemon cake roll … ♥

Lemon Cake Roll by bakerangel.com Lemon Cake Roll by bakerangel.com

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Peppermint Patties

Peppermint Patties by bakerangel.com

Peppermint Patties – refreshing and creamy mint filling, covered with crispy Chocolate. So easy, so fast, so INCREDIBLY yummy.

Makes approximately 12 pieces

Ingredients:
♥ 1/2 stick of butter, softened
♥ 2 cup powdered sugar
♥ 1 drop of peppermint oil
♥ 1 tbsp coffee cream
♥ 1 tsp sunflower oil
♥ dark chocolate

Peppermint Patties by bakerangel.comPeppermint Patties by bakerangel.com

  • Mix butter, powdered sugar, peppermint oil, coffee cream and sunflower oil
  • Use your hands to knead into a smooth mass and shape into a ball and let it chill in the fridge for approx. 30 minutes
  • Form 12 walnut sized pieces, place on a plate or board and press flat
  • Put them for at least 2 hours in the fridge, so the patties stay in form when you cover them with chocolate later
  • Melt chocolate and cover patties completely with chocolate and let them dry
  • The Peppermint Patties can be easily prepared in advance and stored in the fridge for one week

Peppermint Patties by bakerangel.com

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Lime Cupcakes

Lime Cupcakes by bakerangel.com

Lime Cupcakes – incredible delicious and good looking, too ♥. Currently my summer time favorite…especially the lime frosting got me hooked :-)

Makes approximately 6 pieces

Ingredients for the lime cupcakes:
♥ 1 stick soft butter
♥ 1/2 sugar
♥ 2 eggs
♥ zest of an entire organic lime + 1 tbsp juice
♥ 1 cup flour
♥ 1 tsp baking powder

Ingredients for the syrup:
♥ juice of half a lime
♥ some powdered sugar

Ingredients for the Frosting:
♥ 4.2 oz cream cheese
♥ 1 stick butter
♥ 2 1/2 cup powdered sugar
♥ zest of an entire organic lime
♥ green food coloring, i.e. Wilton Leaf Green

Lime Cupcakes by bakerangel.com

Preheat oven to 360 F

  • All ingredients should be at room temperature
  • Mix butter and sugar until creamy
  • Stir in one egg at a time, add lime juice and zest
  • Combine flour and baking powder then add it spoon by spoon to the mixture
  • Fill the cupcake tins about 2/3 and bake for 15-17 minutes
  • To make the syrup, simply take some juice of 1/2 a lime and add some powdered sugar. It should remain a clear liquid, so do not add too much powdered sugar, about 2 tsp.
  • Pick with a wooden stick small holes in the still hot cupcakes, soak with the syrup and let it cool down
  • Mix the cream cheese with the butter until creamy and add sifted powdered sugar in three portions
  • Add lime zest and stir in some green food coloring
  • Allow the Frosting to chill in the refrigirator for approx. one hour, then transfer to a piping bag fitted with a Wilton 2D tip and pipe on the cupcakes

Lime Cupcakes by bakerangel.com Lime Cupcakes by bakerangel.com

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