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Strawberry Cream Cake Roll

Strawberry Cream Cake Roll

Strawberry Cream Cake Roll

I was strolling through the aisles in our store one day and these new silicone baking mats caught my eye. Sure, I’ve seen silicone baking mats before, but these ones were different. They’re cute! They have a flower design on them. I’ve never really wanted one before, but the design on these ones tipped me over the edge and I got two of them. The regular baking sheet size and a small 8″ round.

Strawberry Cream Cake Roll

 

These are non-stick high grade silicone baking mat. When choosing Nidaba, you don’t have to settle for low quality mats that stain, burn and are simply boring! Nidaba has carefully crafted their mats to be 16 1/2” x 11 5/8” to fit your US half sheet pans. They have angled corners to ensure a perfect fit and they are thicker and stronger measuring at 0.80mm thick vs. the standard 0.40mm. They are able to withstand temperatures up to 450°F.

Save money! Nidaba silicone baking mats are reusable. Now you can replace your cooking sprays, aluminum foils and parchment paper to achieve a non-stick surface! Just think about how nice your pans will stay over the years.

Nidaba’s mats are BPA free, allowing your food to have a clean, odor free surface to bake on every time. These mats are top-rack dishwasher safe and hand washing is a breeze! Eliminate the stress of soaking and scraping those large pans!Strawberry Cream Cake RollNow, I was wondering what to do with these silicone mats other that just using them as a non-stick surface for my baking sheets and cake pans. I remembered watching one of our gals making a cake roll one day in the store. She used a silicone baking mat to roll the cake and it turned out beautifully. So, that’s my tip I’m going to share with you today. You could use these for any cake roll recipe, but here’s my favorite that I’ll share with you today.

[yumprint-recipe id=’54’] 

Strawberry Cream Cake Roll

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Filed Under: Cake|Just Desserts, Recipe Tagged With: Creme Roll, Dessert, Strawberry

March 24, 2017 by Dawn Mikesell Leave a Comment

Coconut Lime Cupcakes

Coconut Lime Cupcakes

Nothing is more refreshing than the flavors of lime and coconut. Here it is in cupcake form and it couldn’t be more yummy.

Coconut Lime Cupcakes

In this recipe we use coconut bakery emulsion. Emulsions are what bakeries use. They have a stronger flavor and they’re not alcohol based like extracts. This means that the flavor doesn’t evaporate out when the alcohol does and more flavor remains in your baked goods.

We’ve also used a coconut cream pudding and pie filling mix that we sell in our store to make a delicious, yet quick to prepare filling.

Coconut Lime Cupcakes

Cupcakes:

1 1/3 cups flour*
1 tsp baking powder*
1/2 tsp baking soda*
1/2 tsp salt*
2 eggs
3/4 cup sugar*
1/2 cup oil*
5 drops lime essential oil (optional)*
zest from 1 lime
4 T lime juice (about 2 limes)
1/2 tsp coconut emulsion*
3/4 cup coconut milk (from a can)*

Filling:

1/2 cup coconut cream pudding and pie filling mix*
1 cup milk

Frosting:

8 oz cream cheese, softened
1/2 cup butter, softened
1 1/2 tsp coconut emulsion*
1 1/2 cups powdered sugar*

Garnishes:

toasted coconut*
lime wedges

*These items can be found in our store.

  1. Prepare filling. Combine coconut cream pudding and pie filling mix and milk. Whisk together for 2 minutes. Place in fridge and let sit for 15 minutes.
  2. Preheat oven to 375°. Line a cupcake pan with cupcake liners; set aside.
  3. Combine the flour, baking powder, baking soda, and salt in a bowl.
  4. In the bowl of a stand mixer, beat eggs and sugar. Add oil, lime essential oil (optional), lime zest, lime juice, coconut emulsion, and coconut milk.
  5. Add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix.
  6. Fill each cupcake liner 2/3 full.
  7. Bake for 10-12 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and allow to cool completely.
  8. Make frosting by beating together the cream cheese and butter in a stand mixer. Add coconut emulsion and powdered sugar. Mix until just combined.
  9. Using a cupcake corer, hollow out the center of each cupcake. Cut a small piece of the corner of a zip top bag. Spoon filling into bag and squeeze filling into each cupcake cavity.
  10. With a piping bag fitted with a 1M or 2D tip, pipe frosting on top of each cupcake. Alternately, you can spread the frosting onto each cupcake using a knife or spoon.
  11. Place a lime wedge into each cupcake and sprinkle with toasted coconut.

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Filed Under: Cake|Just Desserts, Recipe

April 10, 2016 by Dawn Mikesell Leave a Comment

Easy Blueberry Petit Fours

Blueberry Petit fours are little cakes.  Delicious and dainty little cakes that would be perfect to serve at your garden party this year.

Easy Blueberry Petit Fours

If you’ve ever eaten a petit four, you know what a different and delicious little treat they are.  If you’ve ever MADE petit fours, you know just how time consuming and potentially frustrating they can be when made the traditional way.

(Trust me, I’ve made them several times.)  Well, I didn’t make these the traditional way: I changed it.

The process might be reminiscent of lasagna, but the outcome might be something you might have never experienced.

There’s no cutting out little circles or squares, spreading filling on those little pieces, stacking them together, and covering them with poured fondant.  All you have to do is slice your pound cake, layer it in a baking dish with some amazing blueberry curd, and top it all off with some stabilized whipped cream.

Plus, by cutting them before you serve them, your guests will never know just how easy they were to make.  It will be our little secret.

Easy Blueberry Petit Fours

For the Pound Cake

1/2 cup butter
3/4 cup sugar
3 eggs
1 cup cake flour
2 T dry powdered milk
1 T corn syrup
juice of half a small lemon
1/4 tsp salt
1/2 tsp vanilla
1/4 tsp nutmeg
1/2 tsp baking powder

  1. Allow butter to reach room temperature.  Cream butter and sugar until light and fluffy.
  2. Add eggs one at a time and mix well.
  3. Add flour, powdered milk, baking powder, and corn syrup.  Beat well.
  4. Add juice of half a lemon, salt, vanilla, and nutmeg.
  5. Blend well and pour into a greased loaf pan.
  6. Bake at 325 F for 45 minutes.
  7. Check for done-ness by inserting a toothpick to see if it comes out clean.  Do not overbake.
  8. Remove from oven and allow to cool 10 minutes.  Remove from pan onto a wire rack and cool completely.

For the Blueberry Curd

1 cup blueberries (fresh or frozen)
1 T water
1 cup sugar
1/4 cup butter
3 eggs, lightly beaten

  1. In a medium saucepan, combine blueberries and water.  Cook over low heat until blueberries are very soft (about 10 minutes).
  2. Press the blueberries through a fine mesh sieve and put the liquid back into the saucepan.  You’ll have about 1/4 cup of blueberry liquid.
  3. Add remaining ingredients and stir together.
  4. Cook on medium-low heat, stirring constantly until mixture is thickened (about 5 minutes).
  5. The curd will continue to thicken as it cools.
  6. Cool completely.

For the Stabilized Whipped Cream

1 tsp unflavored gelatin
4 tsp cold water
1 cup whipping cream
1/4 cup powdered sugar

  1. In a small pan, combine gelatin and cold water; let stand until thick. (About 2 minutes)
  2. Place over low heat, stirring constantly, just until gelatin dissolves.
  3. Remove from heat; cool (do not allow it to set).
  4. Whip the cream with the powdered sugar until slightly thick.
  5. While beating, slowly add the gelatin to the whipping cream
  6. Whip at high speed until stiff.

Assembly

  1. Cut pound cake into 1/4 inch slices and layer in the bottom of an 8 x 11 baking dish.
  2. Thinly spread blueberry curd over pound cake.  Make sure it’s thin.  You don’t want too much or it will be overbearing.
  3. Repeat steps 1 and 2 two more times.
  4. Top with stabilized whipped cream.
  5. Refrigerate for at least 1 hour for the whipped cream to set.
  6. Cut into 1 inch squares.
  7. Store in the refrigerator.

Pound cake recipe from copycat.com, blueberry curd recipe from beantownbaker.com, and stabilized whipped cream recipe from wilton.com.

Filed Under: Cake|Just Desserts, Recipe Tagged With: Fours

March 26, 2015 by Dawn Mikesell Leave a Comment

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Kitchen Kneads is your one-stop shop for quality grains, flour, kitchen appliances, and other ingredients.

We are Utah’s premier baking and cooking resource!

Questions?

888-881-9957
[email protected]

 

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Kitchen Kneads Ogden, UT Kitchen Supply Store
Kitchen Kneads is your one stop shop for quality grains, flour, kitchen appliances and other ingredients. We are Utah’s premiere baking and cooking resource! Questions? 888-881-9957 [email protected]
Kitchen Kneads Ogden, UT Kitchen Supply Store

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