Watercakes Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch cake pan.
• Cream sugar and butter for cake together in a bowl with an electric mixer. Beat in eggs, one at a time, then stir in vanilla extract. Combine flour, baking powder, and salt separately, then add to mix, and cream together. Stir in half-and-half and rose water. Add a few drops of food coloring to turn pinkish (or whatever color you want). Pour into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 30 to 40 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes.
• While cake cools, beat confectioners' sugar and butter with an electric mixer on low speed, then increase speed to medium for about 3 minutes. Add half-and-half and vanilla extract and beat for 1 minute more. Add more half-and-half if frosting is too thick. Frost cooled cake.

Steps:

• mix ingredients well.
• bake in little tins 1/2 full for 1/2 hour at 350 degrees.
• eat with butter.

Steps:

• Preheat oven to 350°. In a large bowl, combine cake mix, pudding mix, club soda, oil and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in pistachios. Transfer to a greased 13x9-in. baking pan. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool on a wire rack., For frosting, in a small bowl, combine pudding mix, whipping cream and milk; beat until soft peaks form. Spread over cake.

Steps:

• Preheat the oven to 350 degrees F. Spray two 8-inch cake pans and a 2-quart (8-inch) metal bowl with cooking spray and coat with flour, tapping out the excess. Line the bottoms of the cake pans with circles of parchment.
• Toss the chocolate chips with 1 tablespoon of the flour in a small bowl and set aside.
• In a stand mixer fitted with the paddle attachment, combine the cake mix, eggs, vegetable oil, the remaining flour and 2 cups cold water. Beat on low speed just to combine, then increase the speed to high and beat until very smooth, about 2 minutes. Add red food coloring to deepen the shade from light to dark pink (15 to 20 drops). Stir the flour-coated chocolate chips into the batter. Pour half of the batter into the bowl and divide the remaining batter between the 2 cake pans.
• Bake all 3 cakes until the cake rounds (not the bowl) are risen and a tester inserted in the center comes out clean, 23 to 25 minutes. Remove the cake rounds to a cooling rack, reduce the oven temperature to 300 degrees F and continue to bake the cake in the bowl until it is risen and a tester inserted in the center comes out clean, 40 to 45 minutes more. Cool the bowl cake on a rack, then unmold all three cakes and remove the parchment from the rounds.
• With a serrated knife, cut the domed tops from all 3 cakes to flatten them, and dust off any excess crumbs.
• Remove a heaping 1/4 cup of the frosting to a small bowl and stir in enough red food coloring to approximately match the color of the inside of the cake. Place 1 cake round, cut-side up, on a serving plate. Spread a very thin layer of red frosting on the layer. You do not want the layer to be visible when you cut the cake, it is just to glue the layers together. Top with the second cake round, cut-side down. Spread with another very thin layer of red frosting. Top with the domed cake.
• Frost the entire cake with a layer of white frosting about 1/4 inch thick to make the watermelon "rind." Let the frosting dry and harden in the refrigerator for about 20 minutes
• Meanwhile, put the remaining frosting in an electric mixer fitted with the paddle attachment and add green food coloring, about 15 drops to start, to make a medium-pale green color several shades lighter than your fruit candy.
• Smooth the green frosting over the white layer, taking care not to combine the two colors. Drape the green fruit candy over the cake, cutting to fit as necessary, starting in the center like spokes in a wheel to make the lines on the watermelon. Top with the black or brown licorice candy as a stem.

Steps:

• To prepare the crust, melt the butter and brush on the bottom of a 10x2 heavy cake pan or 10-inch springform pan.
• Mix the crumbs and sugar in a bowl, then add enough butter to make the crumbs stick together.
• Press firmly onto the bottom of the pan.
• Set aside and preheat the oven to 325°F.
• In the bowl of a heavy mixer, beat the cream cheese on low with the paddle until smooth.
• Scrape and add the sugar, beat on low speed until smooth.
• Scrape the bowl.
• Add the vanilla and lemon juice, beat in the eggs and yolks, one at a time.
• Scrape the bowl well and combine.
• Scrape the bowl well to ensure even mixing, you should have a smooth batter.
• Pour into the pan, all the way to the top and set the pan into a larger pan.
• Set in the oven and then pour the hottest tap water into the outer pan.
• This is a water bath.
• Bake until the center is just firm, but when you tap the side the center will jiggle like firm jello.
• Don't worry, it will firm up when it cools.
• You don't want to overbake this cake, this will cause cracking and a dry texture.
• Remove from the outer water pan and set on a level surface and cool until room temperature.
• Then place in the refrigerator overnight.
• When you are ready to remove the cake from the pan, have the plate ready that you want to use.
• A board covered in plastic wrap is ok, too.
• If using a cake pan, hold it over a burner on your stove, just to melt the butter to release the cake.
• Keep the pan turning so you don't overheat.
• Then, turn pan over onto the plastic covered board and hold both at an angle.
• Tap the edge firmly on the counter until you feel the cake release it's seal.
• Turn out onto the board and immediately turn over onto the plate.
• Store the cheesecake in the refrigerator.
• If you wish to serve at room temperature, then slice while cold, then set the slices out about 1 hour before serving.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13 inch pan. Mix together the sugar, flour, cocoa, baking powder, baking soda and salt. Set aside.
• In a large saucepan bring butter and water to a boil. Remove from heat. Stir in flour mixture. Pour in buttermilk, eggs and vanilla; mix thoroughly.
• Pour cake batter into prepared 9x13 inch baking pan. Bake in preheated oven for 25 minutes or until a toothpick inserted in center comes out clean. Remove cake from oven and frost immediately.

Steps:

• Preheat oven to 350°F. Place cake mix, dry pudding mix, soda, oil and eggs in large bowl. Beat with electric mixer on low speed just until moistened. Beat on medium speed 2 minutes, scraping side of bowl occasionally. Gently stir in walnuts.
• Pour batter into greased and floured fluted tube pan or 10-inch tube pan.
• Bake 40 to 45 minutes or until toothpick inserted near center comes out clean. Cool in pan 10 minutes. Remove cake from pan; cool completely on wire rack. Sprinkle with powdered sugar just before serving.