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11 Decorative Homemade Halloween Cake Ideas

Anna Monette Roberts — Wed, 26 Oct 2011 05:19:14 PDT

Show off your cake decorating skills by making a cute, homemade Halloween cake or cupcakes. Spiders, Frankenstein, and creepy ghosts are just a few Halloween themes you can easily translate to your baked goods. Cakes and cupcakes make a fun and exciting centerpiece to any party, so get your mixer and piping bag out and ready. We've broken it down by hardest to easiest, so you can work with your skill and comfort level.

Burning Question: How Did Pound Cake Get Its Name?

Susannah Chen — Mon, 19 Sep 2011 12:24:47 PDT

I love pound cake, and ever since I've been old enough to eat it, I've wondered: where did it get that name?

In my childhood I speculated if it weighed a pound, or whether it would cause me to put on a pound or two. But that's actually not where the name comes from. Pound cake, which originated in Europe in the first half of the 18th century, initially weighed four pounds. That's because it called for a pound of each of four ingredients - flour, butter, eggs, and sugar - hence the name.

The recipe produced something far larger than what a modern-day family would consume - an amount over twice the volume of most loaf pans. Traditional recipes, therefore, preserve the simple ratio, but serve a much smaller quantity than the original recipe; in contemporary times, most have modified the recipe for a lighter, richer dessert with a prominent butter flavor. In France, where some argue the pound cake originated, the name of the original cake has stuck as well. There, it's called quatre-quarts, or "four quarts," a quart referring to a pound.

Got a burning question? Join the Burning Question group in the YumSugar Community! It's your place to post the most pressing questions about the culinary world.

Source: Flickr User asha susan

Don't Bake? You've Got to Make This Cake!

Katie Sweeney — Wed, 31 Aug 2011 12:33:58 PDT

OK, listen up readers: this recipe is for everyone who hates to bake. It's the world's easiest cake recipe and it requires no oven time and only five ingredients. What kind of cake could that be? It's a classic icebox cake! If you're not familiar with icebox cakes, they are made by layering chocolate wafer cookies with whipped cream. As the mixture sits overnight in the refrigerator, the wafers absorb some of the whipped cream, and the next day the whole thing can be sliced and served like a normal cake. I love icebox cakes because they taste like a giant Oreo cookie! This dish would be an excellent finish to a Labor Day barbecue, so read more to get the uncomplicated recipe.

Baby Cakes: Second Birthday Cake Ideas and Inspiration

Angelica Marden — Fri, 24 Jun 2011 01:10:00 PDT

There's nothing terrible about two! At least not on toddler's second birthday. Your budding eater may not smash his face in his second birthday cake the way he did on his first birthday, but chances are he'll still get that sticky icing everywhere. Regardless of the mess, 730 days on this planet calls for a decadent slice of sugary goodness. If you're planning a second birthday party or just want some mouth-watering inspiration for future festivities, check out these copycat-worthy cakes and trends.

Baby Cakes: First Birthday Cake Ideas and Inspiration

Angelica Marden — Thu, 23 Jun 2011 11:00:51 PDT

What's the best way to celebrate baby's first 365 days, or 8,766 moments on earth? Why a giant birthday cake, of course! Whether your one year old has tried the sweet stuff before or tastes the confection for the first time on her first birthday, you can expect whatever you serve will be enjoyed and rubbed all over the place. In fact, mini smash cakes, which are made to be smeared and drooled all over a baby face for the sake of a giggle and cheeky photo, have become quite trendy. If you're planning a first-year fete or just want some mouth-watering inspiration for future festivities, savor these copycat-worthy cakes and trends.

Keep Cool This Summer: 9 No-Bake Desserts

Michele Foley — Mon, 20 Jun 2011 04:11:56 PDT

The last thing I want to do on a hot Summer day is bake - cranking on the oven when it's already hot out sounds so unappealing. That's where no-bake desserts come in; they easily satisfy a sweet tooth, no oven required. And, because there's no baking involved, they usually take minutes to make and omit the need for overly processed ingredients. Whether you follow a raw, vegan, or gluten-free diet, one of these desserts will surely satisfy. And many of these treats are healthy to boot!

Fit Community: Decadent and Dressed Up Gluten Free Cake

Fit Community — Wed, 08 Jun 2011 13:48:39 PDT

This post was shared by FitSugar community member Angelica in our Healthy Recipe Group.

Gluten free goodies don't have to be boring! We gussied up a Sof'ella Gourmet Gluten Free Chocolate Cake mix with a whip cream and strawberry filling and chocolate ganache frosting and dressed it with white chocolate shavings and organic raspberries. The decadent you-probably-want-to-run-tomorrow delight was a hit with the gluten free birthday girl, and the rest of the guests. I've tried a few gluten free mixes and this one, which is made with rice flour, is my favorite so far. It has an unusual cake smell (think toasted rice), but it's light, moist and tastes like regular cake.

Got a great tip or recipe? Share it in our Healthy Recipe Group.

A Reader Recipe: Vegan and Gluten-Free Zucchini Apple Breakfast Cake

Fit Community — Tue, 22 Feb 2011 02:00:31 PST

How good does this zucchini apple breakfast cake with cashew glaze from FitSugar reader be-healthful look? To sweeten the deal, it's vegan and gluten-free, which means that almost anyone will be able to enjoy it. She posted this recipe in the Healthy Recipe community group.

See the recipe when you

Zucchini Apple Breakfast Cake With Cashew Glaze
www.healthfulpursuit.com

If you like zucchini muffins or apple pie, you’ll love this naturally sweetened breakfast cake. Enjoy with your family for a perfect breakfast on a Sunday morning, complete with a dairy-free, soy-free cream cheese icing!

Ingredients

Cake: * 2 cups finely ground almond flour – I use JK Gourmet * 1/2 cup quinoa flakes * 1/2 tsp Himalayan rock salt * 1/2 tsp baking soda * 1 tsp ground cinnamon * 2 flax "eggs" [2 tbsp freshly ground flax + 6 tbsp water] * 1/4 cup coconut oil, melted * 6 medjool dates, pitted * 1/4 cup apple juice, room temperature * 2 tbsp yacon syrup – alternatively you can use maple syrup, I chose yacon for its slight molasses taste and lower GI * 3/4 cup zucchini, grated – squeeze out the moisture over the sink * 1/4 cup apple, grated – leave the peel on! – squeeze out the moisture over the sink * 1/2 cup pecans, roughly chopped * 1/4 cup dried apple or diced apples Glaze: * 3/4 cup raw cashews, soaked in water for 4-6 hours * 1 tbsp coconut oil * 3 tbsp almond milk * 2 tsp apple cider vinegar * 1 tsp lemon juice * 1/4 cup sucanat sugar, ground fine – I used a coffee grinder * 1 tsp vanilla * 2-4 tbsp almond milk – depends on how thick or thin you want it. I used 4 tbsp to make it into a thin glaze.

Directions
Cake:

Preheat oven to 350F and grease a 9x9 cake pan with coconut oil. Alternatively you can use a 6 cup casserole dish.
Prepare flax egg and set aside.
In a large bowl whisk together almond flour, quinoa flakes, salt, baking soda, and cinnamon.
Place coconut oil, dates, apple juice, and yacon in a blender. Process until smooth and transfer to the bowl of flour mix.
Stir mixture until well combined, then fold in zucchini, grated apple, pecans and dried apples.
Drop mixture into prepared pan, place on the middle rack of the oven and cook for 50-60 minutes.
Remove from oven and allow to cool for 20 minutes. Serve with almond milk and drizzle with cashew glaze.

Glaze:

Line a two-cup glass container with cheese cloth.
Combine cashews, coconut oil, almond milk, vinegar, and lemon juice in a blender. Process until smooth.
Pour the mixture into the container, cover and leave on the counter overnight.
In the morning, stir in sugar, vanilla, and almond milk. Refrigerate until ready to use.

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Got a similarly delicious recipe? Head on over to the Healthy Recipe community group and share one of your own.

Come Party With Me: Christmas Dinner - Dessert

Katie Sweeney — Wed, 22 Dec 2010 11:30:36 PST

Ever since I made homemade Nutella, I haven't been able to get the delicious combination of chocolate and hazelnuts out of my mind. That's why, when I found this spectacular-sounding cake recipe, I knew it must be served at Christmas dinner.

Both the batter and the frosting have Nutella, and chopped toasted hazelnuts add a lovely texture and crunch to the cake. The best thing about this recipe is that the entire cake can be assembled up to three days in advance - you just have to make room for it in the fridge!

Interested in the decadent recipe? Get it, after the jump.

Would You Rather Eat Cake or Pie?

Katie Sweeney — Sun, 19 Dec 2010 03:30:04 PST

Many people are proclaiming pie to be the next big thing, and according to Google trends, pie is beating out both cupcakes and bacon as the trendiest food topic. While I love pie, when it comes to a showstopping celebratory dessert, I prefer cake. That's why I'm serving cake at my Christmas dinner. How about you? Which do you enjoy more?