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Presenting Kaiser Bakeware

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Shirley-Ann Pearman E--Mail: shirleyannpearman@msn.com

Phone: 441-238-2458
Website: http://marketingsites-sp.net

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VALENTINE’S DOUBLE HEART PAN – SPICE CAKE

Valentine’s Double Heart Pan – Spice Cake

Spice Pound Cake

Ingredients

3 cups flour

½ teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

2 teaspoon cinnamon

1 teaspoon cloves

1 cup butter

2 cups sugar

4 eggs

1 teaspoon vanilla

1 cup buttermilk

Method

1. Preheat oven at 350°.
2. Sift flour with baking powder, soda, salt, cinnamon, and cloves; set aside.
3. Cream sugar and butter.
4. Add eggs and vanilla.
5. Add flour mixture and milk, alternately.
6. Turn into a well greased 10 inch baking pan.
7. Bake 60 to 65 minutes or until done when a cake tester is inserted and comes out clean.
8. Cool on cooling wire rack for a few minutes and remove from pan.  Continue to cool on cooling wire rack.
9. Frost optional.

Snow-White Buttercream

Ingredients

⅔ cup water

4 tablespoons Meringue Powder

12 cups sifted confectioners sugar (approximately 3lbs)

1 ¼ cups solid shortening

¾ teaspoon salt

½ teaspoon Almond Extract

½ teaspoon Clear Vanilla Extract

¼ teaspoon Butter Flavor

Method

1. Combine water and meringue powder, whip at high speed until peaks form.
2. Add 4 cups sugar, one cup at a time beating after each addition at low speed.
3. Alternately add shortening and remainder of sugar. 
4. Add salt and flavorings; beat at low speed until smooth.
5. Yield:  7 cups

Note:  Recipe may be doubled or cut in half.  If cut in half, yield is 2⅔ cups.

Valentine’s Double Heart Pan – Spice Cake was prepared, baked and decorated by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Recipe was taken from McCall CookBook, the chapter on “One-Bowl Cakes”, page 125 an edition of between 1950 – 1960s. 

PDF Version of Valentine’s Double Heart Pan – Spice Cake

PDF Version of Spice Pound Cake

Wilton Fancifill Double Heart Pan

One-mix Pan 12x12x1¾ in

The raised edges of this unique pan bake up cakes that can be filled with rich puddings and fruit fillings.  Fast and easy ways to decorate and tasty recipes included.

Decorating tips and colour used to decorate Valentine’s Double Heart Pan – Spice Cake were

Tips:  14, 18, 172, 102, 103 and 2A.

Colour:  Christmas Red

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 Christmas Dishes

Grocery Market Store

Christmas Home Shopping – Christmas Dishes

Classic Pound Cake - by Martha Stewart

Martha was on her new program Martha Bakes on the Hallmark channel making this recipe this week, which I'm sharing with you viewers.

Enjoy a slice of this classic cake on its own or topped with berries and whipped cream.

Makes 2 loaves

* 1 1/2 cups (3 sticks) unsalted butter, room temperature, plus more for pans
* 4 cups sifted cake flour, plus more for pans
* 1 teaspoon salt
* 4 teaspoons baking powder
* 2 3/4 cups sugar
* 8 eggs, room temperature
* 1 cup milk, room temperature
* 2 teaspoons pure vanilla extract

Directions

1. Preheat the oven to 325 degrees. Butter and flour two loaf pans and set aside.
2. Sift the flour with the salt and baking powder two times and set aside.
3. With an electric mixer, cream the butter until fluffy. Add the sugar gradually, beating until light and fluffy.
4. Add the eggs, one at a time, beating well after each addition. Add the flour mixture to the butter mixture, alternating with the milk and vanilla. Stir only until thoroughly blended.
5. Pour batter into the prepared pans and level tops with an offset spatula. Bake for about 1 1/2 hours, until a cake tester comes out clean. Let the cake cool in the pan about 10 minutes; then remove to a wire rack to cool thoroughly.

Classic Pound Cake - Martha Stewart Recipes

For more recipes like this please click here:

Review
Martha Stewart's Baking Handbook presents the doyenne of the Better Way in tip-top form. Or rather, it offers the work of a dedicated team who, under Stewart's stewardship, has devised over 200 baking recipes for both savory and sweet treats, ranging from the traditional likes of buttermilk biscuits, gingersnaps, blueberry pie, bagels, and chocolate angel food cake, to the more novel pleasures of Sausage and Feta Hand Pies, Cherry Fragipane Gallete, Carrot-Ginger Cupcakes, and even the buttery-sugary to-die-for yeasted pastry called kouign amans. Also present and accounted-for are Stewartian showpieces like Mocha-Pistachio Wedding Cake.

The greatest virtue of the book, apart from the clarity of its recipes, lies in its organization: the chapters, which cover all baking stops, begin with relevant tips, followed by notes on equipment and techniques, all photo-illustrated. These set-ups supply context that maximizes the possibility of pleasurable, goof-free baking. Photo-illustrated how-to's in the formulas further the cause. A quibble is the absence in many of the recipe headnotes of descriptive material about the baked good they introduce--it's important to provide info on techniques and ingredients, as the headnotes do, but baking recipes in particular cry out for descriptions of what, for example, sfogliatelle (an Italian pastry), or lime-glazed cookies are. This said, the book is immensely appealing and will excite as well as instruct a wide range of bakers, from the would-be to the accomplished. --Arthur Boehm
From Publishers Weekly
Six years after Stewart's now classic Hors D'Oeuvres Handbook reinvented canapés, here is an end-of-the-meal sequel. General baking tips start things off, most of which are beginner focused ("Read a recipe all the way through"), along with an illustrated guide to baking equipment. Along with expertise, Stewart is also selling the fantasy of wealth; she keeps a vast collection of pots, pans and implements in her own pantry. At times, readers may wish she would offer more suggestions of substitutions for these tools and gadgets (for instance, nearly all the recipes require a stand-up mixer). All the same, this work is, as promised, an essential guide. The recipes include 42 different cookies and 30 cakes, plus pies, tarts, coffee cakes, scones, biscuits, muffins, crackers, bread, fine pastries and more. They range from Classic Apple Pie to twists on standards, like a Tarte Tatin that involves cooking the apples entirely in the oven (instead of on the stovetop) and international goodies like Torta della Nonna. Instructions and sidebars are exhaustive yet accessible. Naturally, the book is exquisitely designed, with beautiful food styling and the spare, closeup photography that's become a hallmark of Stewart publications. Additionally, Stewart includes instructions for decorative crusts, coconut shavings and pastry twists that make her creations look so appealing.

Martha Stewart's Baking Handbook

Martha Stewart - Baking Books