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Apple Walnut Pound Cake
"Hands down, without a doubt, this is my absolute favorite cake in the world! It is so moist and delicious, with an incredibly crunchy top. I swear, the longer you keep it, the better it gets! No mixer is required, so cleanup’s a breeze."
Daisy Cakes on The Rachael Ray Show
'Shark Tank' star Barbara Corcoran can't resist this dessert
"I’m madly in love with Daisy’s apple-walnut pound cake because it’s deliciously moist and has this amazing flavor and texture -- with a crunchy top to die for,” Corcoran said.
Since the show, Kim Nelson Daisy from Pauline, South Carolina, has grown her cake business to more than $4 million in sales, according to the company, and is sharing her recipes and tried-and-true tips in a new cookbook, “Daisy Cakes Bakes!"
View the Full Story Here
Easy Pumpkin Muffins
Easy Pumpkin Muffins
- 1/2 cup raisins
- 1 1/2 cup self-rising flour
- 1 cup sugar
- 1/2 tsp. ground cinnamon
- 1/4 tsp. ground nutmeg
- 3/4 cup Canola Oil
- 1/2 cup canned pure pumpkin
- 2 large eggs
- 1/2 cup chopped pecans
Preheat oven to 350 degrees. Grease 12 - 16 muffin cups. Place raisins in small bowl. Pour enough boiling water over them to cover. Let stand 5 minutes. Drain raisins. Whisk together eggs, oil, pumpkin, and sugar. Carefully fold in flour, cinnamon, and nutmeg. Do not over mix. Add raisins and nuts just until combined. Divide batter among prepared cups. Bake until tester inserted in center of muffins comes out clean. About 25 minutes.
Sweet Success: Daisy Cakes Thrives with Online Bake Shop
Having grown up in South Carolina at the apron strings of her grandmothers & great aunt Daisy, Kim Nelson developed a passion for baking. In 2009, she turned her passion into a small business which now ships cakes all over the country.
99.9% of our sales are E-Commerce. Daisy Cakes are shipped frozen and require being handled with special care and Fedex understands and delivers that. We consider Fedex part of the Daisy Cakes team.
Summertime Favorite | Key Lime Pie
- 3 large egg yolks, save the whites
- 1 14-ounce can sweetened condensed milk (not evaporated)
- 1/2 cup Key Lime juice
- 1/3 cup sifted confectioners' sugar
- 2 teaspoons fresh lime zest
- 1 baked 9-inch pie shell or graham cracker crust
Preheat the oven to 325 degrees.
In the bowl of an electric stand mixer fitted with the whisk attachment, combine the egg yolks, sweetened condensed milk, lime juice, sugar, and zest. Beat on medium speed for 1 minute or until well blended. Spoon into crust. Set aside.
If you're using the same mixing bowl and whisk for the meringue, make sure it is clean and completely dry.
- 3 large egg whites
- 2 tablespoons granulated sugar
- 1/4 teaspoon cream of tartar
In the bowl of an electric stand mixer fitted with the whisk attachment, beat the egg whites on high speed until soft peaks form. With the mixer still on high speed, slowly add the sugar and cream of tartar and continue beating until stiff peaks form.
Spread the meringue over the filling, completely covering the filling to the edge of the pastry. Bake for 30 minutes or until the meringue is golden brown. Chill for 2 hours or overnight before serving.
Tips for a perfect meringue
- It is very important that the mixing bowl and the whisk/beaters be clean and dry.
- Room temperature egg whites are best for a meringue with great volume.
- Add the sugar gradually as soon as soft peaks form.
- After adding the sugar, continue beating the egg whites until stiff peaks form and the sugar is dissolved. It should be completely smooth.
Make Your Own Ice Cream Sandwiches!
Great by themselves or with your favorite ice cream in the middle!
Special equipment: Muffin-top pan for 12 with 3-inch mold
- ½ cup cake flour
- 1 tablespoon Dutch-processed cocoa powder
- ½ teaspoon baking powder
- ½ cup (1 stick) unsalted butter
- 1/3 cup mini semisweet chocolate chips
- ¼ cup granulated sugar
- 2 large eggs at room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon hot water
- ½ teaspoon chocolate extract
- Confectioner’s sugar for dusting
Preheat the oven to 325 o F. Lightly grease the muffin top pan. Sift together the flour, cocoa powder, and baking powder. Set aside.
In a glass measuring cup, melt the butter and chocolate chips in the microwave until melted, 30 seconds at a time. Stir until smooth.
In the bowl of an electric stand mixer fitted with the whisk attachment, on high speed beat the eggs and granulated sugar until a thick ribbon forms when lifting the whisk, about 5 minutes. Pour in the melted chocolate, vanilla, hot water, and chocolate extract and beat on low speed just to blend, 30 seconds.
Add the flour mixture and beat on low speed just to combine. Scrape down the sides and around the bottom of the bowl. Continue beating on low speed for an additional 15 seconds.
Working quickly, spoon 2 tablespoons of the batter into each prepared muffin top mold. Bake for 10-12 minutes or until a toothpick inserted into the center comes out clean. Allow the sandwiches too cool in the pan for 5 minutes before loosening and turning them out onto a rack to cool completely.
Freeze the cooled cookies before assembling into ice cream sandwiches.
These sandwich cookies are delicious by themselves with just a little dusting of confectioner’s sugar too.
Makes 12 cookies or 6 ice cream sandwiches