It’s National Cake Day!

Have your cake and nosh it…as you like it.
Elegant. Casual. Trendy.
So many recipes. So many patisseries.
If you’ve a favorite, let us know.
Dessert and patisserie menus are also trending these days and as holiday specialties.
Let the Menu Shoppe coordinate your needs.
We have it covered.  Plus a few yummy cake morsels.
Trending for the holiday season…
Cake Balls
Mix and match cake and icing flavors as well as the icing coatings. The variations are unlimited, and they can be handsomely packaged as gifts.
Cake balls can be rolled in nuts, sprinkles, coconut, or double-dipped in icing and fondant.  Lavish varieties available at favorite
bakeries or patisserie.
  • 1 (18.25 ounce) package cake mix
  • 1 (16 ounce) container prepared frosting
  • 1 (3 ounce) bar chocolate flavored confectioners coating
  • Prepare the cake mix according to package directions using any of the recommended pan sizes. When cake is done, crumble while warm into a large bowl, and stir in the frosting until well blended.
  • Melt a chocolate coating in a glass bowl in the microwave, or in a metal bowl over a pan of simmering water, stirring occasionally until smooth.
  • Use a melon baller or small scoop to form balls of the cake mixture. Dip the balls in chocolate using a toothpick or fork to hold them. Place on waxed paper to set. 
Next, some seasonal selections for the holidays.
Perfect for entertaining.
Walnut Carmel Cake
  • 3 eggs
  • 1 1/3 cups applesauce
  • 3 tablespoons molasses
  • 1/2 cup butter, melted
  • 1 (18.5 ounce) package yellow cake mix
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 tablespoon finely shredded orange peel
  • 1 small Bosc pear, peeled and thinly sliced
  • 1/2 cup pecans, chopped
  • 1 (2.6 ounce) bar milk chocolate, coarsely chopped
Preheat oven to 350 degrees F. Grease and flour a 10 inch springform pan. Use an electric mixer to beat the eggs, applesauce, molasses, and butter in a large bowl.  Beat in the cake mix along with the cinnamon, nutmeg, cloves, and orange peel. Mix on medium speed for 4 minutes. Pour batter into prepared pan. Top the unbaked cake with pear slices; sprinkle evenly with the pecans and chopped chocolate. Bake in preheated oven until a toothpick inserted in the center comes out clean, about 55 to 60 minutes. Cool for 25 minutes before removingfrom pan.
Chocolate Pear Spice Cake
  • 3 eggs
  • 1 1/3 cups applesauce
  • 3 tablespoons molasses
  • 1/2 cup butter, melted
  • 1 (18.5 ounce) package yellow cake mix
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 tablespoon finely shredded orange peel
  • 1 small Bosc pear, peeled and thinly sliced
  • 1/2 cup pecans, chopped
  • 1 (2.6 ounce) bar milk chocolate, coarsely chopped
Preheat an oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch springform pan.  Use an electric mixer to beat the eggs, applesauce, molasses, and butter in a large bowl. Beat in the cake mix along with the cinnamon, nutmeg, cloves, and orange peel. Mix on medium speed for 4 minutes. Pour batter into prepared pan. Top the unbaked cake with pear slices; sprinkle evenly with the pecans and chopped chocolate.
Bake in preheated oven until a toothpick inserted in the center comes out clean, about 55 to 60 minutes. Cool for 25 minutes before removing from pan.
And of course, t.h.e. holiday classic….
Gingerbread Cake
Preheat oven to 350°F.  Sift together flour, baking soda, spices and salt.
Beat together shortening, sugar and egg in a large bowl with an electric mixer at medium speed until creamy, about 2 minutes. In 3 batches, alternately beat in flour mixture and molasses mixture at low speed until smooth. Pour batter into a greased 9- by 2-inch square metal baking pan and smooth top. Bake cake in middle of oven until a tester comes out clean, 45 to 55 minutes. Cool cake in pan on a rack. Serve festively. Eggnog or some mulled toddy.
Or these selections from epicurious.com
If it’s on the menu…the Menu Shoppe has it covered.
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