August 2006 Weddings
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Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Cake recipe?
Please help. ?DH's birthday is next week. ?I don't really bake a lot, so I've never made a cake from scratch. ?I can't get a boxed mix here though 
?So I'm diving into a completely new realm. ?Does anyone have a tried and true recipe? ?And icing too? ?At this point I don't care what flavor it is, just as long as it is good. ??
?So I'm diving into a completely new realm. ?Does anyone have a tried and true recipe? ?And icing too? ?At this point I don't care what flavor it is, just as long as it is good. ??
Re: Cake recipe?
This is a great chocolate cake:
Chocolate Cake
gtown has a yummy sounding recipe in her blog. It's a martha recipe. Here's the link from the site:
http://www.marthastewart.com/recipe/maple-layer-cake?autonomy_kw=Maple%20Layer%20Cake&rsc=header_1
http://www.marthastewart.com/recipe/maple-buttercream-frosting?lnc=5a79cf380e1dd010VgnVCM1000005b09a00aRCRD&rsc=recipecontent_food
my read shelf:
And chocolate frosting:
Chocolate Frosting
- In a small saucepan, combine sugars and cream over medium-low heat. Bring to a low boil, stirring occasionally.
- Boil for one minute, stirring constantly.
- Remove from heat, and add chocolate chips. Cover and let sit for 15 minutes.
- Stir.
- Let sit for another 20 minutes.
- Stir.
- Let sit for another 20 minutes.
- Stir.
- Let sit for 10-15 minutes.
- Stir
- When it reaches your desired consistency*, frost the cake.
*It should have hardened a bit and be easier to work with. It's sort of a "you know if when you see it" thing, but it usually takes almost an 45-60 min to reach that consistency.I have a couple of awesome cake recipes at home that I will post once I'm off work.
Do not be scared of making cake from scratch. It's not hard, I promise. Think of it this way - when you buy a box, it contains flour, sugar, flavoring (ie, cocoa if it's chocolate), and a leavening agent. You generally still have to add oil and eggs. Making a cake from scratch is really nothing more than mixing the dry ingredients together yourself and adding the wet ingredients. There's nothing overly complicated about it.
my read shelf:
This is awesome red velvet cake--Paula Deen's.
Here is a super-easy chocolate cake recipe. I've made it a ton of times (as cake and cupcakes) and it's really simple and soooo delicious. Obviously you can use any kind of semisweet chocolate bars.
6 oz. NESTL? TOLL HOUSE? Semi-Sweet Chocolate Baking Bar, melted and cooled3/4 cup 1 1/2 sticks butter or margarine1 1/4 cups granulated sugar1 teaspoon vanilla extract3 large eggs2 cups all-purpose flour1 teaspoon baking soda1/2 teaspoon salt1 cup milk CREAMY CHOCOLATE FROSTING1/2 cup (1 stick) butter or margarine 2 oz. NESTL? TOLL HOUSE? Semi-Sweet Chocolate Baking Bar2 1/2 cups powdered sugar, divided1 teaspoon vanilla extract1/8 teaspoon salt2 to 3 tablespoon milk PREHEAT oven to 350? F. Grease two 9-inch-round baking pans or one 13 x 9-inch baking pan.
FOR CAKE:
BEAT sugar, butter and vanilla extract in large mixer bowl. Add eggs; beat for 1 minute. Beat in melted chocolate. Combine flour, baking soda and salt; beat into creamed mixture alternately with milk.
POUR into prepared baking pan(s).
BAKE for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool for 20 minutes; invert onto wire rack(s) to cool completely.
FROST with Creamy Chocolate Frosting.
FOR CREAMY CHOCOLATE FROSTING:
MICROWAVE butter and baking bar in small, uncovered, microwave-safe bowl on HIGH (100%) power for 45 seconds; STIR. The bar may retain some of its shape. If necessary, microwave at additional 10 to 15-second intervals, stirring just until melted. Cool to room temperature.
BEAT 1 cup sugar, vanilla extract and salt into chocolate mixture until creamy. Gradually beat in remaining sugar alternately with milk until smooth. Makes 2 cups.