Liners, which are also called paper cases , come in a variety of sizes. Slightly different sizes are considered "standard" in different countries. Miniature cases are commonly 27 to 30 millimetres 1. Standard-size cases range from 45 to 53 millimetres 1. Australian and Swedish bakers are accustomed to taller paper cases with a larger diameter at the top than American and British bakers.
In the early 21st century, a trend for cupcake shops, which are specialized bakeries that sell little or nothing except cupcakes, developed in the United States, playing off of the sense of nostalgia evoked by the cakes.
Crumbs Bake Shop , a publicly traded business running the largest cupcake shop chain in the U. Declining sales, due to competition from locally owned mom-and-pop specialty stores as well as increased competition from grocery stores, caused a sharp decline in the company's prospects and stock price in Georgetown Cupcake was the first cupcakery to open in Washington, D. From Wikipedia, the free encyclopedia. Not to be confused with Cupcakke. For other uses, see Cupcake disambiguation. Petits fours , individual-sized or bite-sized cakes made by cutting a large sheet cake and frosting the pieces Muffins , cupcake-sized quickbreads Tea cake , a broad class of breads and cakes served with tea Embossing mat Bun , small pieces of bread or pastry Icing food Kue mangkok , Indonesian traditional cupcake.
Hess, Karen ed. American Cookery 2nd ed. Lynne Olver. Retrieved 5 April Retrieved 14 March Journal of Food Engineering. Journal of Food Science. Vancouver: Whitecap Books. The Book of Afternoon Tea. Los Angeles: HP Books. Gale Gand's just a bite: luscious little desserts. New York: Clarkson Potter. Cupcakes: From the Cake Mix Doctor. Workman Publishing. San Francisco: Chronicle Books. Little Views. Retrieved 29 March Scroll down the page to section labeled "PANS". Bake me I'm Yours Cupcake Celebration. Retrieved 27 October The Wall Street Journal. Retrieved 28 April USA Today. Huffington Post.
Sprinkles shuts down ATM to increase capacity Video ". Retrieved 6 July The Huffington Post. Retrieved 7 January Royal Society of Chemistry. List of cakes. It is just as delicious, relevant, and crowd-pleasing today as it was when Mrs. Wiggins first whipped it up. Try this one. Thank us later. Recipe: Brennan's Bananas Foster. Decades ago, they had moments as a must-have, much-loved tableside sensation both at restaurants and at home. We have to admit: We still love them. Beyond the bananas, brown sugar, cinnamon, banana liqueur, and rum create an unstoppable combination.
Expecting a twist on cheesecake? You're in for an even sweeter surprise. These layers are filled with a buttery rich lemon curd instead. The curd is smooth, a bright citrus explosion within a sweet cheesecake concoction. The Lemon-Orange Buttercream frosting coats the exterior of the cake like a sweet, thick veil. It opens to the lemon curd-interior and doubles, nay, triples the citrus flavor. Perfect for summer, this sweet cake is best served outside, under a starry sky, surrounded by glowing candles and light, fresh cocktails.
Recipe: Cream Cheese Pound Cake. Look no further for the perfect pound cake recipe. This traditional cake is extra-rich. Fourth of July? Nothing better. Get creative: The decorating opportunities—with berries, stone fruits, and glazes—are truly endless. Recipe: The Red Velvet Cake. This cake requires an article before the title. It is The Red Velvet Cake. For good reason: Red velvet cakes are almost universally loved. Red velvet has even been celebrated in film, memorialized in comedic form.
In , an armadillo-shaped groom's cake in Steel Magnolias kicked off a cult following for red velvet. The craze has continued for decades, fueled in part by the red velvet cakes that have graced the Southern Living Christmas cover three times. Recipe: Chewy Peanut Bars.
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Bite-sized and nutty, these bars are great for tucking into lunch boxes or for sweet and indulgent after-dinner treats. This recipe also has a surprising origin. We weren't exactly excited to test our old microwave column recipes again, but these chocolate-peanut blondies truly surprised us.
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We whipped them up and had to immediately make another batch. Recipe: The Jam Cake. We know our pecan pie, and this twist on a regional favorite has us wishing for pecan harvest. The liquor goes way beyond drinking and finds its way into sauces, braises, and especially desserts. There is a sophistication to adding bourbon that is tempered by the accessibility, everyday decadence of chocolate. We believe that bourbon and pecan pie fit together like peanut butter and jelly or Tom Petty and the Heartbreakers. That sounds like a perfect fit to us. White as a Sunday glove, coconut is the doyenne of Southern layer cakes, a masterpiece of home cookery that has crowned dining room sideboards for more than a hundred years.
Is there anything as delicate as Coconut Chiffon? We see it gracing the dessert tables at showers, weddings, luncheons—anywhere that calls for casual elegance and a pretty impressive dessert. Everything is bigger in Texas. Everything is more decadent there too, it seems. Somehow, Texas claimed the sheet cake as its own in the midth century, perhaps because of the pecans, an ingredient that grows in abundance throughout the Lone Star State.
The defining element is its shape—and, of course, the icing, which has to be heated and poured on the warm, just-out-of-the-oven cake. The result is a rich, chocolaty treat that's iconic in Texas. It will become your go-to too, we assure you. Recipe: The Lane Cake. Our latest twist? Dried peaches finely diced and ridiculously delicious stand in for raisins, and the traditional meringue frosting gets a spirited makeover with—get this—a triple shot of peach schnapps. This is your summer cake. The levity of meringue plus the playful taste of peach schnapps makes this cake a fruity cocktail of a dessert.
We love it at summer parties, and the meringue frosting creates a dramatic visual, sweeping and soaring and inviting guests to partake in a party of a cake. Classic shortbread cookies get a flavorful, singular update with the addition of ginger, lemon, and cream cheese. We added extra flavor to these lemony shortbread treats without sacrificing creativity or taste. Ginger has a life far beyond ginger ale, though we do love the beverage. Aromatic and spicy, ginger punches up classic dishes with bold, fresh flavor.
Recipe: Caramel Apple Cake. Cinnamon, caramel, and apple scents will waft into every crevice of your kitchen. Looking out your window, you may imagine the leaves changing green to red to gold as you smell fresh apple cake baking in your oven. This dessert packs a lot of concepts into a small ish skillet. Ginger and peach dance their way into a shortbread cobbler, a gooey mixture topped with crisp, buttery shortbread. Everyone had to taste it, and then, after seconds were had, we realized what an impact this dessert had on us.
It celebrates peaches so boldly that we fell in love with peaches all over again…just in time for summer harvest. This brilliant dish is our easiest peach cobbler ever. A glossy buttermilk glaze lends the perfect sweetness to a cherry-studded sheet cake. The buttermilk glaze is an especially nice touch. It works to elevate the basic sheet cake with an unexpected and welcome flavor.
This dish is perfect for brunches. In fact, it is so versatile that it can transcend breakfast and brunch and stand on its own as a substantial, filling dessert to follow to lunch or dinner. Recipe: Chocolate-Mayonnaise Cake. We know, we know. It takes some convincing to get anyone to add mayonnaise to cake. But we promise, this cake is all the convincing we need. We were surprised, but the addition of mayonnaise—yes, run-of-the-mill, grocery-store mayonnaise—tempers the sugary dominion of chocolate in this cake.
If you've never known the glory of a mayonnaise cake, you're in for a treat. The staple ingredient yields an ultra-moist crumb and keeps the sugar from assaulting your taste buds. When cakes are too traditional and cookies too casual, try a fancy fruit dish. In these Orange and Basil Macerated Cherries, cloud-like ricotta is the perfect complement to juicy cherries infused with herbal-citrus zing. The cherries burst with fruity flavor and the light ricotta blend balances it all with subtle sweetness.
The citrus—and the cherries—really pop. Apple and pecan, a decidedly autumnal pairing, gets a fresh, bright update with the addition of carrot cake. This cake has substance, but it also has zing. As you can see, a doubling of layers here creates a stunning centerpiece of a cake. We recommend topping a show stopping crown of Mascarpone Frosting with swirls of Apple Cider Caramel Sauce and a scattering of salty-sweet Spiced Pecans, which can do double duty as a snack or be mixed up in a dish of nuts for an addition to the appetizer table.
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For this cake, caramel sauce, rather than frosting, sandwiches together the moist cake layers, creating an indulgent sandwich of dense, sweet cake. We took the traditional pound cake recipe and raised it a stunning, triple-chocolate twist. This cake means business. A duo of glazes—one creamy chocolate, the other subtle buttermilk—comes together atop this dreamy confection. Go for it. Recipe: Nectarine Tarts with Honey.
Slices of nectarine on top of the tarts imbue the dessert with a rustic elegance that we think is always appropriate. So next time you see nectarines in the fruit aisle, pick up a few—two pounds, actually—and try out this delectable recipe. Haul out the ice cream churn this summer season—we have the perfect recipe for you. Here, buttermilk ice cream gets its ruby-colored swirls from fresh plums, specifically chopped black plums we recommend a variety such as 'Methley'. We have to warn you: This is no store-bought vanilla cone. This lovely combination elevates a typical summer afternoon ice cream treat to a memorable experience—certainly a moment to savor.
The addition of swirled plums to this ice cream is not only beautiful; it is tasty, fruity, and sweet. For a party, we like to showcase scooped cones in decorative glassware for a personal touch. Recipe: The Ultimate Carrot Cake. A classic at the pinnacle of its powers, our recipe for The Ultimate Carrot Cake is a multi-purpose, always-appropriate star of the dessert table.
It is dense and moist, an ideal no-fail recipe for when you need a reliable go-to cake. This is a great recipe for bake sales and impromptu weekend desserts alike. We went for three thick layers plus a creamy brown sugar-cream cheese frosting. For additional edible decoration, try our recipe for candied carrot curls, pretty helixes that add something special to the display. Be sure to use caution while de-panning: These layers are tender, so remove from pans carefully! Recipe: Mixed Stone Fruit Pie. Summer stone fruits are the stars of this delicious seasonal pie. Far from a cacophony of fruit, this pairing of fruit and filling blends together seamlessly.
In fact, this is a no-cook filling. It makes an ideal dreamy base for this icebox pie piled with freshly cut fruit. The fruit mixture topping is customizable, so choose your favorite summer stone fruits and make the pie your very own. This dessert feels fresh any time, but none more so than in summer, when nectarines, cherries, mangoes, apricots, plums, and peaches fill Southern orchards, weighing tree limbs with their gorgeous, seasonal bounty.
Get picking. This classic is so fresh and substantial that it can stand on its own. Thinly sliced fresh apples the recipe calls for two and a half pounds of Granny Smith apples create rich, moist, irresistible layers of fruit within the cake.
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This cake can truly do it all. This recipe is doubly—maybe even triply—American, and we think it has a lovely Southern infusion, too. The sweetness of apple pie mingles with the crisp lightness of this well-formed cornmeal crust. Thick layers of sliced apples give some textural complexity to the dish. This is, after all, double apple pie with cornmeal crust. It deserves a little adornment.
This is one of those desserts. It will be hard to have just one bite of this decadent dessert. The rich melted chocolate center and moist chocolate is beyond perfection for chocolate lovers. Since this dessert is formed into individual cakes, this mocha java concoction is perfect for dinner parties. With a thick dusting of powdered sugar, it mixes substantial chocolate with a delightful, dainty presentation on the plate.
This cake upends expectations by adding blackberry and apple to a traditional upside-down cake. Moist, delicious, and surprisingly easy, this upside-down cake may become your go-to recipe for entertaining. Sweet and tart, it calls for two large apples. Either way, it is a delicious creation.
If you do decide to use frozen berries, be sure add them directly from the freezer—no thawing allowed—so that they hold their shape in the cake mixture. A favorite of Southern showers everywhere, lemon bars are a dainty and delectable treat. They combine the best of both worlds: a creamy citrus inside and a crisp pastry-esque exterior. The flaky crust and gooey lemon center are the perfect pair in this best-ever traditional lemon bar recipe.
The acidity of the lemon—a bright citrus focus—is beautifully balanced in this recipe, which brings the lemon flavor to a delicious height, somewhere between a sweet lemonade and a pure lemon zest. It s best served cooled and sprinkled with delicate powdered sugar for a light touch of added subtle sweetness.
With one bite, it will transport you to the breezy tropics, or at least a sunny nearby lemon or lime grove. This recipe is based on a classic Southern favorite called 7UP Pound Cake, which was created in the s when the soda company suggested using its soft drink instead of other liquid in pound cake recipes. The result: one of the best, and simplest, cakes you'll ever make. Also try our lemon-lime glaze and, for added effect, candied lemons—they taste great scattered atop the cake. This bread tastes as good as it looks. Heed our words, though: Don't skip the quick step of whipping the cream before stirring in the brown sugar—that's the secret to the smooth texture of the caramel-flavored sauce.
And what a sauce it is. Thick, viscous, and delicious, this sauce elevates the pull-apart bread to dessert level. No dessert guilt here. Recipe: Strawberry-Buttermilk Sherbet. Building on the current ubiquitous state of buttermilk—truly, it seems like buttermilk is everywhere these days, combined with everything from chicken to chocolate—we paired it with strawberry for a special sherbet blend. To recreate this dessert, blend buttermilk with your choice of fresh or frozen strawberries to create this creamy springtime treat.
This simple recipe only takes 15 minutes to prep before going into the ice cream maker.
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Get your glass bowls ready and call everyone to the table. They are called So-Good Brownies for a reason. That reason is: They are so good. No surprise there. This basic brownie recipe is great on its own, or we encourage you to try it with some of our quick stir-ins and stellar toppings for out-of-this-world chocolate brownies! They are fudgy—with an accessible, comfortable depth of flavor—and the variations on this recipe are truly endless. You know those mornings when you have to play hostess? Your guests come padding into the kitchen in their pajamas, rubbing eyes still hazy with sleep, and a stomach growls.
Instead, be prepared for this morning moment with a crowd-pleasing Buttermilk Breakfast Cake. The best part? There will be leftovers for many mornings to come, and your houseguests will sing your praises. We have to admit: This is one of our favorite ice cream recipes. It combines two quintessential Southern ingredients—pecans and peaches—into a creamy, icy blend. Did you know: Georgia and South Carolina produce more peaches than any other states in the South? We do love our Southern produce.
We also love to celebrate it.
There is something so lovely and cozy about a rustic tart. Its warm, just-from-the-kitchen sensation fills plates—and stomachs—with comforting familiarity. The fruit bursts subtly; it is encased in a light, crisp, buttery tart shell, wrapped up as if in a snug, edible blanket—emphasis on edible. In this recipe, flaky, delicious pie crust envelops luscious, fresh-picked plums for a crisp yet juicy dessert.
Plus, this recipe sends a wave of smooth vanilla coursing through the delectable dish. Perfect for birthdays, this sheet cake is just asking for decoration—a little sleight of decorative hand. Homemade icing can be customized in any color, just pipe it onto the top of the frosting, and you are ready for any celebration with a personalized dessert.
The marbled effect is also quite special. Follow the recipe and swirl chocolate and yellow cake batter together to create this marbled effect. Pretty and practical, this sheet cake stands up to transportation and decoration. The kid-favorite dish gets a sophisticated update in our recipe for Caramelized Banana Pudding. This dressed-up banana pudding features bananas caramelized in brown sugar, butter, and cinnamon.
Comforting and special, it dresses up for dinner parties in individual ramekins or clear glass dishes, topped with sophisticated browned meringue. And for emergencies, it tastes just as good straight out of the refrigerator. This versatile, deep-purple hued berry is a winner. A winning fruit demands a top-notch recipe, which we provide here. This recipe for blackberry cobbler is so simple that it only uses six ingredients. Easy to make on even the most harried of nights, you can make it special by topping it with whipped cream and garnish with sprigs of fragrant mint.
Confession: We planted an herb garden last spring in anticipation of just this sort of recipe. You would be hard pressed to find a cuter or nuttier dessert than these mini pecan pie bites. The adage is true: Great things come in small packages! These pecan pie bites are small but full of flavor and just the right size for pass-along party desserts. You can also tie them up in a cute take-away bag and hand them out as party favors. Place them on a refreshments table with other tiny desserts and appetizers, and you have a sweet, mini theme.
Let us convince you of its merits. A buttery mix of brown sugar and pecans caramelizes as it bakes beneath the bottom crust of Apple Upside-Down Pie, creating layer after layer of apple, pecan, and brown-sugar flavors. Is there anything more comforting or indulgent than a bread pudding?
Oozing caramel and fluffy, light bread pudding offers an autumnal escape in a tiny tureen. Though you are free to make this dessert in summer if you have a craving for caramel, pecan, pumpkin, or bread pudding. It checks all the boxes. Whip up one large dish for customizable scooping, or serve it in perfectly portioned ramekins for evenings when you have company. Zesty is the perfect word for this refreshing citrus dessert.
It is completely invigorating on a hot summer day. And, lo and behold, it is easy to make. Three simple ingredients make the yummy filling in this lemon pie. You probably already have them on hand in your refrigerator or in your pantry. You can either make your own graham cracker crust or buy a pre-made crust to make this recipe even easier.
This pie does need 4 hours of chill time, but after such a zippy prep, you can sit back, relax, and anticipate the zing of chilled citrus in a sweet lemon pie. Did you think eggnog was just for December holiday parties? Think again.
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