Summer has finally arrived and it is time to celebrate with a summer party that dazzles with sweet desserts! When you start baking, the job starts to go much smoother when you use the right recipe. One such recipe to consider this summer is one with familiar ingredients like cream, strawberries, and blueberries. It is made of chunks of rose geranium flowers, which make it look uber pretty. Enjoy! Strawberry Cake is a summer favorite that you will be sure to enjoy! Click here to learn how you can download the entire 10 free plummy Patterns – http://creativityinconstruction.com/pinkheaven-plumeria-bud-flowering-plant/
What is a cake?
When we think of cake, what comes to mind? Most likely, a sweet celebratory dessert, like a layer of chocolate cake or a patriotic cherry pie. But cakes are more than just desserts – they’re versatile and beautiful recipes that can be enjoyed at any time of year. Here, we’ll explore the many kinds of cakes, from classic yellow cakes to heartier holiday pies, and highlight some delicious variations on the theme.
But first, what is a cake? Technically speaking, a cake is any kind of baked good that is generally dense and sweet in flavor. This includes everything from basic flour, butter, sugar, and egg batters to rich chocolate brownies and fluffy strawberry shortcake pies. Cakes are often decorated with frosting or preserves (like raspberry jam or strawberry cream) and served alongside bread or other snacks as part of a meal.
So whether you’re in the mood for a birthday cake (like our popular chocolate cake with raspberry filling) or simply want to enjoy some delicious sweets during summertime (our delicious berry-themed cake is perfect!), Cakeology has got you covered! At Cakeology, our talented in-house pastry chefs are able to concoct fruity cakes and frostings, like the strawberry fluffy cake that is pictured. Dark chocolate cakes, layered cakes, and all kinds of elegant wedding cakes can be ordered online as well!
Also offered at Cakeology is their famous assortment of colored, iced, and fillable cupcakes. We pride ourselves on having all the supplies necessary to bake these unique treats on-site and we offer both pre-decorated cookie cutters (like pineapple snax or a tie-die cupcake) as well as cookies from our full kitchen line (white chocolate macadamia nut cookies or red velvet Oreos for example). Our creative team also turns out new items often fresh fruit pies
What is summer?
Summertime is in the air! It’s time to kick back and enjoy the warm weather while the cherry blossoms are in full bloom. It only makes sense to celebrate summer with something sweet, like this delicious berry cake with rose geranium cream. This recipe is perfect for a summer berry picnic or potluck. The cake is light and fluffy, with a tart and refreshing rose geranium cream cheese frosting. Serves about 10. The shortcakes were prepared for the media and photography tour stop with Culinary Quest. Ingredients Cake: 1 cup butter
2 cups sugar
1½ tsp baking powder
¾ cup sour cream (vanilla flavor)
3 tbsp light corn syrup
6 cups flour, sifted to remove lumps How to Make It 1 Preheat oven to 350F while you prepare the cream cheese filling by combining lemon juice, vanilla, lime zest, and rose geranium oil in a bowl; reserve ¼ cup of this recipe your frosting base! Over medium heat, combine the remaining ingredients in a saucepan. Cook until the mixture reaches a boil stirring continuously. Remove from heat and beat into cool
-1 crowd-pleasing layer of fluffy, sumptuous cake batter
-2 cups fresh strawberries, quartered
-1 cup sugar, divided
-1/2 cup all-purpose flour
-1 teaspoon baking powder
-pinch of salt
-6 tablespoons (90 ml) unsalted butter, at room temperature
-2 teaspoons pure vanilla extract
-5 large egg whites (175 grams), at room temperature
-3/4 cup (180 ml) rose water
Instructions: Preheat oven to 350 degrees F (175 degrees C). Butter and flour in an 8×8 inch baking pan. In a medium bowl, whisk together the flour, baking powder, and salt. With an electric mixer on medium speed, cream the butter until it is light and fluffy. Stir in 1/2 cup (120 ml) of the sugar and continue beating until well combined. Add the vanilla extract and beat until fully combined. Add the egg whites and beat until they are thick and glossy; do not overbeat. Pour the batter into the prepared pan and spread evenly. Bake for 25 minutes until a toothpick inserted in the center comes out clean. Let cool completely before serving.
Yield: 18 to 24 bars.
Summer Berry Cake with Rose Geranium Cream is an amazing mix of flavors and textures that will tantalize your taste buds. The creamy rose geranium cream pairs perfectly with the tart berries, while the soft and fluffy cake adds a perfect balance of sweetness and lightness. This cake is definitely a unique treat that you won’t find anywhere else.
Pros and Cons of using a cake mix
There are pros and cons to using a cake mix when baking a summer berry cake. The biggest pro is that the cake will be ready in far less time than if you were to make it from scratch. On the downside, a cake mix often contains some unnecessary chemicals and fats that can affect your health and taste. It’s important to read the ingredients list before buying one and to make sure that you’re using a healthy option like brown sugar instead of white sugar. If you’re looking for a healthier dessert option, consider making this summer berry cake recipe with whole-wheat flour and unsweetened almond milk instead.
Steps to making a cake
If you love berry-flavored desserts and want something a little different this summer, try a rose geranium cream cake. The unusual flavor combination is sure to impress your guests.
Ingredients: One 12-inch angel food cake pan Cake mix, prepared according to package directions 1 cup (2 sticks) unsalted butter, at room temperature 2 cups granulated sugar 2 large eggs 1 teaspoon pure vanilla extract 1/2 cup sour cream Rose geranium oil (optional) Directions: Preheat oven to 350 degrees F. Butter the sides of the pan and line the bottom with parchment paper. Set pan aside. Sift together cake flour, baking powder, and salt in a bowl; set aside.
In the bowl of an electric mixer fitted with the paddle attachment on medium speed, beat butter on low speed until creamy. Add sugar and beat until light and fluffy, about 3 minutes. Eggs one at a time, beating well after each addition. Add vanilla extract and sour cream; beat until smooth. With the mixer on low speed, gradually add sifted ingredients to the butter mixture Alternately add 1/2 cup batter (batter will be thick) to pan at a time and spread evenly with a spatula. Bake for 45 minutes or