Hazelnut Bundt Cake

Hazelnut Bundt Cake

INGREDIENTS:
6 eggs, separated
1 1/4 cup sugar
1/2 cup oil
1 Tbsp Bakers Choice vanilla sugar
1 1/2 tsp baking powder
1 1/4 cup flour
10 oz. Bakers Choice hazelnut cream
Glaze:
10 oz. whip topping
6 oz. Bakers Choice baking chocolate

DIRECTIONS:
Preheat oven to 350°
Grease bundt pan and place in the freezer for 10 minutes.
Beat egg whites until stiff, gradually add sugar. Add yolks one at a time. Add remaining ingredients alternating with the
dry and liquid ingredients.
Pour mixture into bundt pan and bake for 50-60 minutes or until toothpick inserted comes out with a few moist crumbs.
Cool cake in the pan for 5 minutes, then invert onto a wire rack to cool completely.
Glaze:
Melt baking chocolate over a double boiler. Add whip topping and mix until incorporated. Pour over the bundt cake.

Jack ‘n Jill Cake

Jack 'n Jill Cake

This cookie cake layered with rich and creamy chocolate and soft biscuits is super delicious! Top it off with an assortment of bakers choice toppings for this beautiful look.

Ingredients:

3 pkgs jack n jill biscuits
Wine

Cream layer:
2 sticks margarine
2 eggs
8 oz. Bakers Choice baking chocolate, melted
1/2 cup hot water
1/2 cup Bakers Choice Cocoa
1 big spoon of coffee dissolved in hot water
1 1/4 cup Sugar
1 Bakers Choice vanilla sugar
Bakers Choice toppings

 

Directions:

Directions:
Mix the margarine and eggs together in a big bowl and set aside.
Melt baking chocolate on a double boiler over a medium flame.
Mix together the cocoa, coffee and water and add to the melting baking chocolate. Add sugars and stir until smooth then add it to the margarine mixture. Mix with hand blender.
Refrigerate for a while.

Line pan with parchment paper.
Dip each biscuit in wine and place them together, spread chocolate cream on top and repeat. Then spread chocolate and garnish with desired toppings.
Freezes well!

Garnish:
Bakers choice lotus crunch, Non pareil sprinkles, Cookie crunch, Nut crunch, candy chip chocolate, Pecan brittle

Nougat Chocolate Cake

Nougat Chocolate Cake

Nougat Chocolate Cake!! This heavenly tasting cake is so easy to whip up for Shabbos! See recipe for spelt option too!

Cake:

8 whole eggs
3 cups sugar
1 1/2 cups oil
1 cup flour or 1 1/4 cup spelt flour
1 cup Bakers Choice Dutch cocoa
1 tsp. Baker’s Choice vanilla sugar
2 tsp. Baker’s Choice baking powder
1 cup Bakers Choice nougat chips

Glaze:

1/2 box confection sugar
1/2 cup Bakers Choice Dutch cocoa
1/4 cup oil
1/4 cup hot water
4 tbsps. Baker’s Choice nougat powder

Garnish:

Bakers Choice White baking chocolate
Bakers Choice nougat chips

Directions:

Cake:
Preheat oven to 350 degrees.
Beat egg whites and sugar for 10 min. Reduce speed and add slowly the rest of the ingredients.
Pour into lined cookie sheet and bake for 1 hour until done.
Glaze:
Blend all ingredients together with a hand blender and poor immediately over cooled cake.
Garnish:
Sprinkle nougat chips over the cake and then drizzle melted chocolate over the cake.

Layered Lemon Cake

Layered Lemon Cake

Whether you are making a simcha or just a dessert for shabbos, these luscious lemon cake
miniatures are sure to be a winner!

Cake:

10 eggs
2 c. sugar
2 c. flour
1 tbsp. vanilla sugar
1 tsp. baking powder
1/2 c. orange juice
1/4 c. oil

Cream:

12 oz. Bakers Choice lemon cream
6 oz. Bakers Choice vanilla custard

Garnish:

Whipping Cream
Bakers Choice white pearls
coconut flakes
or sliced fruits

Directions:

Preheat oven 350
Beat egg whites on high speed until stiff. Reduce speed and slowly add sugar, egg yolks one at a time. Combine rest of ingredients, alternating liquid and dry. Pour batter onto two lined cookie sheets, and bake for 18 minutes, or until done.
Cool cakes.
Combine lemon cream & vanilla custard.
Cut each cake in 3 strips, horizontally. Spread cream over cakes, and layer each three cakes onto each other (you will have two logs). Then cut each of the cakes into small rectangles.
Garnish: Beat whip until stiff. Fill a decorating bag with whipping cream and decorate
with a swirl, using a 1 m tip. Sprinkle pearls or place sliced fruits as shown.

Heavenly Honey and caramel bundt cake.

Heavenly Honey and caramel bundt cake.

You’ve got plenty meals coming up this rosh hashana to feed your family and guests but not nearly
enough meals to serve this awesome cake!

 

Cake

2 cups sugar
8 eggs
2 tsp. Coffee dissolved in a 1/4 cup hot water
4 cups flour
3/4 cup orange juice
3/4 cup oil
1 cup honey
1 tsp. Baking powder
1 tbsp. vanilla sugar
1 tsp baking soda
1 1/4 cups bakers choice cappuccino chips

 

Directions:

Preheat oven to 350 degrees
Grease well two medium Bundt pans
Beat eggs, sugar and vanilla sugar on high speed for 2 minutes. Add remaining ingredients; beat for additional 2 minutes until smooth. Pour batter into 2 Bundt pans.
Bake for 50-60 minutes or until done. Dust with confection sugar and drizzle with melted cappuccino chips.

Hazelnut Marble Cake

Hazelnut Marble Cake

This hazelnut marble cake is deliciously fluffy and moist! It’ll be gone before you blink!

 

Cake

6 whole eggs, divided
1¼ cup sugar
½ cup oil
1 Tbsp. Bakers Choice vanilla sugar
1½ Tsp. Bakers Choice baking powder
1¾ Cup flour
7 oz. Bakers Choice hazelnut cream 

Praline Glaze

7 oz. Bakers Choice white baking chocolate
6 Tbsp. Bakers choice praline powder
1 Tbsp. corn syrup
3 Tbsp. water

Directions:

Preheat oven to 350°
Cake:
Beat egg whites until fluffy, gradually add sugar until stiff. Reduce speed to low and add egg yolks one at a time. Add rest of the ingredients, alternating liquids and flour. Pour half of the batter into a well-greased large Bundt pan. Mix hazelnut cream with remaining batter and gently pour over white batter. Bake for one hour or until done.
Glaze:
Combine all ingredients in a double boiler and mix until melted. Using a hand blender, blend glaze until smooth and pour over cooled cake.
Optional:
Use 1 Tbsp. Bakers choice Hazelnut cream to marbleize glaze.
Tip:
Freeze greased Bundt pan for 5-10 minutes before using, this will help your Bundt cake to slip out easily.

Dreidel Lotus Cupcakes

DREIDEL LOTUS CUPCAKES

With Chanukah less than a week away, it’s time to get your sleeves rolled up to whip up some delicious food = lotus cupcakes!!! It’s a great treat and easy to make! Plus, the dreidel shape adds that special Chanukah touch!

Batter :

4 eggs
1 1/4 cups sugar
2 1/4 cups flour
1/2 tsp baking powder
1/2 tsp baking soda
1 vanilla sugar
1/2 cup parve milk
3/8 cup oil
3/4 cup Bakers Choice lotus cream

 

Directions :

Preheat oven to 350°
Beat the eggs and sugar for 10 minutes. Reduce speed and slowly add the rest of the ingredients. Line the cupcake pans with liners, then place a crunched up silver foil on each upper side to form a dreidel shape. (Make sure to do this before filling it with batter) Pour batter into lined cupcake pans. Bake for about 25 minutes or until done. Cool completely before decorating.
Meanwhile, trace or draw a large נ, ג, ה, ש and cut them out. Place letters onto cupcakes, sprinkle generously with confectioners sugar and remove letters.

Apple Crumble Mini Cakes

APPLE CRUMBLE MINI CAKES

Try this insanely delicious apple crumble cakes with a yummy hint of lotus flavor. It’s an easy dessert, perfect for your Rosh Hashana meals and kiddush breaks.

Batter :

3 cups flour
2 cups sugar
1 cup oil
4 eggs
2 ½ tsp baking powder
½ cup orange juice

Apple filling :

4 apples peeled and sliced
4 heaping Tbsp. Bakers Choice Lotus Cream

Crumbs :

2 sticks margarine
3 ½ cups flour
2 cups sugar
1 Tbsp. vanilla sugar

Directions :

Preheat oven to 375 degrees.
Combine all batter ingredients and mix well. Pour batter into cupcake liners until 1/4 full.
Combine apples and lotus cream. Place on top of batter.
Mix crumb ingredients and sprinkle over apple lotus filling.
Bake for 20 minutes or until done.

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