cake recipes

Now, let’s get down to basics…. If you’re thinking of serving a special treat for the holidays, a birthday, anniversary, or just a simple dessert for after the dinner meal, can anything fit the bill better than CAKE? Of course not! There are just too many wonderful recipes and tastes in today’s world to even try and resist.

If watching your fat intake, SPONGE CAKE is the smart and healthy choice. It is easy to prepare, and full of more air than calories. Several well beaten egg whites, will give this cake a delightful spongy affect when baked with flour, sugar, soda, and a dash of salt.

If you’re not worried about calories, then go for homemade CHEESECAKE. It’s wonderfully rich and tasty. Full of cream cheese, eggs, sugar, Borden’s condensed milk, and baked in a graham cracker crust. What could be better?

And then there’s CHOCOLATE CAKE RECIPES, deep, rich, lovely chocolate. If you took a survey of people who hate chocolate, the count would most assuredly be under one tenth of one percent. So how can you fail in baking a chocolate cake for friends and family?

In the fall season when fruits are in abundance, there are all sorts of fruit you can add to upside down cakes. Delicious peach, apple, pear, prune, and apricot flavors add to the taste of FRUITCAKE. (And I don’t mean dried fruit in those horrid Christmas cakes.) Raspberry, huckleberry, boysenberry, cherry, etc., are also great tastes to savor in tortes and cakes.

In today’s modern cookbooks, on the internet, or in viewing television’s favorite cooking programs, one can easily find the perfect cake for any occasion. So go straight to the kitchen and rattle those baking dishes back into good use. Your family will love these delicious cakes. Here at recipes 4 cakes we strive to have all the best cake recipes and plenty of tips and hints to help you create every flavor of healthy ~n~ homemade cakes


Healthy Homemade Cake Recipe Tips

When baking with butter:
Room-temperature butter in the cake batter is one of the biggest cake baking mistakes. In fact, butter must be below 68°F to trap air molecules and build structure. Otherwise, the fat will liquefy and the cake will be flat. To get “cool” butter: Cut the chilled butter into chunks and let it sit in a bowl for 5 minutes before beating.

When mixing cake batter:
You cannot overbeat the eggs, sugar and butter, but you can overbeat the flour. If you do, gluten will form and you will be making a quick bread instead of a layer cake. Beat the flour just until there are no visible signs of dry flour, but not until the batter is completely smooth.

Cake flour:
Cake flour is milled from soft wheat that has a lower gluten content and higher starch content than all-purpose flour. It helps to ensure a fluffy texture in cakes and pastries. A substitute for cake flour is to use all-purpose flour, but reduce the amount by 2 tablespoons per cup.