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	<title>CakeJournal &#124; How to make beautiful cakes, sweet cupcakes and delicious cookies &#187; Recipes</title>
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	<link>http://cakejournal.com</link>
	<description>How to make beautiful cakes, sweet cupcakes and delicious cookies</description>
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		<title>Decadent chocolate ganache cake</title>
		<link>http://cakejournal.com/recipes/decadent-chocolate-ganache-cake/</link>
		<comments>http://cakejournal.com/recipes/decadent-chocolate-ganache-cake/#comments</comments>
		<pubDate>Tue, 30 Apr 2013 10:05:38 +0000</pubDate>
		<dc:creator>Gillian</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Cakes]]></category>
		<category><![CDATA[Chocolate]]></category>
		<category><![CDATA[Fillings]]></category>
		<category><![CDATA[Frosting]]></category>

		<guid isPermaLink="false">http://cakejournal.com/?p=11327</guid>
		<description><![CDATA[This chocolate ganache cake is the ultimate in chocolate luxury and decadence, and it couldn&#8217;t be easier to make.  This one will certainly impress your guests! Easy chocolate cake recipe: 350 g (2 1/2 cups) self raising flour 285 g (1 1/2 cups) golden caster sugar 285 g (1 1/4 cups)  margarine or softened butter 7  eggs 7 tablespoons of full fat milk 1 tsp vanilla essence 2 heaped tablespoons of baking cocoa mixed in a little full fat milk to make a thick but smooth past (no lumps). Chocolate buttercream recipe: 250 g unsalted butter, diced 500 g icing sugar (powdered sugar/confectioners sugar), sieved 2 teaspoons of cocoa powder (must be sieved) For the chocolate ganache you will need: 500 g of dark chocolate (52% cocoa minimum) 250 g of unsalted butter 130 ml of double cream You will also need: 6&#8243; cake card (this makes it easier when lifting the ganache cake off the rack) Baking sheet Greaseproof paper Bowl (I prefer metal as it keeps the ganache at the right pouring temperature for longer without setting, but glass/Pyrex works fine). wooden spoon Pan of simmering hot water Spatula Ladle Step 1. Mix all the cake ingredients in a [...]]]></description>
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		<slash:comments>12</slash:comments>
		</item>
		<item>
		<title>Oreo cookies and cream filling</title>
		<link>http://cakejournal.com/recipes/oreo-cookies-and-cream-filling/</link>
		<comments>http://cakejournal.com/recipes/oreo-cookies-and-cream-filling/#comments</comments>
		<pubDate>Sat, 27 Apr 2013 07:01:01 +0000</pubDate>
		<dc:creator>Rose</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Fillings]]></category>
		<category><![CDATA[Frosting]]></category>

		<guid isPermaLink="false">http://cakejournal.com/?p=11265</guid>
		<description><![CDATA[This filling is one of my most requested for cakes and cupcakes.   It&#8217;s also a recipe that I&#8217;ve been promising to post for ages and I just always forget to snap some good pics!   So I finally made it, I measured all of my ingredients (I don&#8217;t always measure everything), I taste tested (of course) and now I&#8217;m sharing! If you love cookies and cream, you&#8217;re going to love this.  I&#8217;ve used it to fill both chocolate and vanilla cakes or cupcakes and both are wonderful.  I like to pair it with cream cheese frosting, but vanilla or chocolate work well too! Here&#8217;s the recipe: Oreo Cookies &#38; Cream Filling 8 oz. cream cheese, at room temperature (takes about 2 hours to reach room temp) 4 oz. salted butter, at room temperature (1 stick) 1 teaspoon vanilla 2 cups powdered sugar 12 crushed Double Stuf Oreos (I do mine in a food processor), or any chocolate sandwich cookie will work! 1-2 tablespoons heavy cream, as needed Step 1:   Cream together the cream cheese, butter, and vanilla until smooth. Step 2: Mix in the powdered sugar until smooth. Step 3: Fold in the crushed cookies. Step 4: Use [...]]]></description>
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		<slash:comments>6</slash:comments>
		</item>
		<item>
		<title>Gluten free chocolate cupcake recipe</title>
		<link>http://cakejournal.com/recipes/gluten-free-chocolate-cupcake-recipe/</link>
		<comments>http://cakejournal.com/recipes/gluten-free-chocolate-cupcake-recipe/#comments</comments>
		<pubDate>Mon, 22 Apr 2013 10:44:53 +0000</pubDate>
		<dc:creator>Diane</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Cupcakes]]></category>

		<guid isPermaLink="false">http://cakejournal.com/?p=11273</guid>
		<description><![CDATA[I often get asked if I can make a cake or cupcakes that does not have any wheat in it.  After a lot of trial and error I have come up with this recipe that I am going to share with you.  I have been told by my clients that these gluten free chocolate cupcakes taste just like a regular chocolate cupcake.  I have even been told that when clients have served these cupcakes to their guests, their guests did not even know that these were gluten free.  So why not give this simple recipe a try??!! Chocolate Gluten Free Recipe * please note this recipe will make 24 cupcakes or a double layer 9&#8243;round cake * Preheat oven to 350° F (180° C) Cake Ingredients: 1/2 cup of tapioca flour 1/2 cup of sorghum flour 1/2 cup of white rice flour 1 1/2 tsp of xanthan gum 1 cup of cocoa powder 1 tsp of baking soda 2 tsp of baking powder 1 cup of brown sugar 1 cup of white granular sugar 3/4 cup of salted butter (softened) 3 large eggs (room temperature) 2 large egg yolks (room temperature) 3 tsp of vanilla extract 1 1/2 cups of [...]]]></description>
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		<slash:comments>6</slash:comments>
		</item>
		<item>
		<title>Chocolate oreo cake with fresh strawberries</title>
		<link>http://cakejournal.com/recipes/chocolate-oreo-cake-with-fresh-strawberries/</link>
		<comments>http://cakejournal.com/recipes/chocolate-oreo-cake-with-fresh-strawberries/#comments</comments>
		<pubDate>Wed, 03 Apr 2013 08:06:00 +0000</pubDate>
		<dc:creator>Abeer</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Cakes]]></category>

		<guid isPermaLink="false">http://cakejournal.com/?p=10864</guid>
		<description><![CDATA[I haven&#8217;t met a person yet who does not like Oreo cookies. Have you? They are one of my favorite cookies&#8230;hehe. A few weeks ago, I played around with my chocolate cake recipe and created a chocolate oreo cake recipe. This cake is phenomenal. I cannot even begin to describe all this &#8220;deliciousness&#8221; without my mouth watering&#8230;lol. I paired this cake with chocolate oreo buttercream frosting and fresh strawberries&#8230;YUM! This recipe will make a single 8&#215;3 round cake. Chocolate oreo cake: 2 cups unbleached all-purpose flour 2 1/4 cups sugar 1/2 cup powdered oreo cookies (Separate the oreos and throw the &#8220;non-creamy&#8221; sides in a blender until you have a powdered form) 1/2 cup unsweetened cocoa powder 1/2 cup light olive oil 2 large eggs 1 cup full fat milk 1 cup water 2 tbsp vanilla extract 1 1/2 tsp baking powder 1 1/2 tsp baking soda A pinch of cinnamon powder Step 1: In a deep bowl, add flour, cocoa powder, powdered oreo cookies, sugar, oil, vanilla extract, eggs, milk, cinnamon powder, baking powder, baking soda and mix everything. Step 2: Add hot water. I usually microwave it in the microwave for 2 minutes. Step 3: Mix everything until [...]]]></description>
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		<slash:comments>12</slash:comments>
		</item>
		<item>
		<title>Lemon Chiffon layer cake recipe</title>
		<link>http://cakejournal.com/recipes/lemon-chiffon-layer-cake-recipe/</link>
		<comments>http://cakejournal.com/recipes/lemon-chiffon-layer-cake-recipe/#comments</comments>
		<pubDate>Mon, 25 Mar 2013 11:36:40 +0000</pubDate>
		<dc:creator>Rose</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Cakes]]></category>
		<category><![CDATA[Fillings]]></category>
		<category><![CDATA[Frosting]]></category>

		<guid isPermaLink="false">http://cakejournal.com/?p=10835</guid>
		<description><![CDATA[I absolutely love spring and seeing all the new fresh fruit available!  When I saw the huge lemons in my grocery store last week, I immediately wanted to bake something light and lemony that would remind me spring is just around the corner! This Lemon Chiffon Layer Cake is a recipe out of a very old cookbook that my grandmother left to me.  The cake is light and airy &#8211; with a not-too-sweet whipped cream frosting and filled with creamy delicious Lemon Curd. I hope you&#8217;ll give it a try! Lemon Chiffon Layer Cake Preheat oven to 350° F (180° C) (3) 8&#8243; round ungreased cake pans, lined with parchment Cake Ingredients: 1 3/4 cups cake flour 1 tablespoon baking powder 1 teaspoon salt 1 1/2 cups granulated sugar, divided 1/2 cup vegetable or canola oil 6 large eggs, separated 3/4 cup cold water 2 teaspoons lemon juice 1-2 teaspoons lemon zest 1/2 teaspoon cream of tarter Filling: 2/3 cup lemon curd (homemade or store-bought) Frosting Ingredients: 1 1/2 cups heaving whipping cream 3 tablespoons granulated sugar 3 tablespoon of lemon curd For the frosting: Whip the heavy cream and sugar in a large chilled bowl until stiff peaks form. [...]]]></description>
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		<slash:comments>16</slash:comments>
		</item>
		<item>
		<title>Hummingbird Cupcake Recipe</title>
		<link>http://cakejournal.com/recipes/hummingbird-cupcake-recipe/</link>
		<comments>http://cakejournal.com/recipes/hummingbird-cupcake-recipe/#comments</comments>
		<pubDate>Tue, 05 Mar 2013 07:28:01 +0000</pubDate>
		<dc:creator>Wynona</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Cupcakes]]></category>

		<guid isPermaLink="false">http://cakejournal.com/?p=10643</guid>
		<description><![CDATA[This is my favourite cupcake recipe. Amazingly moist, with beautiful tropical flavours from the pineapple, banana and coconut. The passionfruit in the icing gives it some tartness which cuts the richness of the cream cheese. Every time I make it, I am asked for the recipe so I thought I would share it here. Enjoy! Please note, I have included the recipe here with and without photos for printing. Makes 12 cupcakes or a 10&#8243; round cake 2 cups plain flour 1 1/2 cups sugar 2 teaspoons bicarbomate of soda 1 teaspoon ground cinnamon 1/2 cup vegetable or canola oil 1/2 cup apple sauce 3 eggs, lightly beaten 2 teaspoons vanilla essence 2 mashed bananas (medium size) 1 grated carrot 1 cup desiccated coconut or sweetened shredded coconut 3/4 cup canned pineapple chunks or rings drained, cut into small pieces Cream cheese icing 250 g cream cheese room temp 100 g butter room temp 120g icing sugar sifted Juice of 2 passionfruit Shredded fresh coconut topping. If unavailable, use dessicated coconut or sweetened shredded coconut. Directions: Preheat oven to 180 degrees celcius. Sift flour into a large bowl with sugar, bicarb soda and cinnamon. In a separate bowl, mix oil, apple sauce, eggs, mashed [...]]]></description>
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		<slash:comments>6</slash:comments>
		</item>
		<item>
		<title>Valentine chocolate cupcakes</title>
		<link>http://cakejournal.com/recipes/valentine-chocolate-cupcakes/</link>
		<comments>http://cakejournal.com/recipes/valentine-chocolate-cupcakes/#comments</comments>
		<pubDate>Mon, 30 Jan 2012 15:45:50 +0000</pubDate>
		<dc:creator>Louise</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Cupcakes]]></category>
		<category><![CDATA[Frosting]]></category>
		<category><![CDATA[Valentine's Day]]></category>

		<guid isPermaLink="false">http://cakejournal.com/?p=8393</guid>
		<description><![CDATA[Today I have been in the kitchen baking chocolate cupcakes. Since Valentine&#8217;s Day is soon approaching, I thought that some pink fondant hearts and a little pink sprinkle on the cupcakes would be in place. I have frosted them with Angel Feather Icing, which is good together with the chocolate cupcakes. You can find the recipe for Angel Feather Icing below. Angel Feather Icing Ingredients. 2 large egg whites 170 g (3/4 cup) of white sugar 1 dl (1/3 cup) corn syrup 2 Tbsp cold water 1/4 tsp cream of Tartar (alternative you can use 1 tsp fresh lemon juice) 1/4 tsp salt 1 tsp vanilla extract or almond extract Optional: Food coloring Direction. Place all the ingredients except but the vanilla into the top of a double boiler with fast-boiling water below. Take your handheld electric mixer and beat the mixture until the icing has stiff peaks. Remove the double boiler from heat, add the vanilla extract and keep on beating until it is thick, glossy. You can add drops of food coloring if you like. Spread it onto cakes with a metal spatula or pipe it onto cupcakes with a piping bag and large piping tips, like Wilton [...]]]></description>
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		<slash:comments>61</slash:comments>
		</item>
		<item>
		<title>Classic vanilla cupcake recipe</title>
		<link>http://cakejournal.com/recipes/classic-vanilla-cupcake-recipe/</link>
		<comments>http://cakejournal.com/recipes/classic-vanilla-cupcake-recipe/#comments</comments>
		<pubDate>Wed, 18 Jan 2012 19:41:51 +0000</pubDate>
		<dc:creator>Louise</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Cupcakes]]></category>

		<guid isPermaLink="false">http://cakejournal.com/?p=7998</guid>
		<description><![CDATA[There are tons of recipes for the most classic cupcake of them all. The vanilla cupcake! I have lost track on how many different recipes, that I have tried to myself. Some were good, some were bad and some failed to a disaster. There are many different opinions on what makes a good vanilla cupcake. So, no wonder why there are thousands of vanilla cupcake recipes out there. I went through a stack of old recipes, and I were thrilled to find an old recipe for vanilla cupcakes. I remember them as a bit too greasy but with a good taste. So I decided to make some small modifications to the recipe and made a test batch. They came out great. A perfect vanilla cupcake! That bake perfect too. Half of the paper cases were filled with a heaped tablespoon of batter and the rest were filled 3/4 full. They are good without frosting but they are certainly also good with a nice swirl of frosting on top. So far, I have tried them with Angel Feather Icing. It is a really good combination. I cannot wait to try them with other types of frosting. These cupcakes are also good [...]]]></description>
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		<slash:comments>56</slash:comments>
		</item>
		<item>
		<title>Halloween poison cake recipe</title>
		<link>http://cakejournal.com/recipes/halloween-poison-cake-recipe/</link>
		<comments>http://cakejournal.com/recipes/halloween-poison-cake-recipe/#comments</comments>
		<pubDate>Fri, 28 Oct 2011 20:53:59 +0000</pubDate>
		<dc:creator>Louise</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Cakes]]></category>
		<category><![CDATA[Halloween]]></category>

		<guid isPermaLink="false">http://www.cakejournal.com/?p=6818</guid>
		<description><![CDATA[I know that many of you have seen vibrant coloured cakes for years. But back in the days when I was a kid, a cake with this colour was very special. This (Danish) cake bring back so many childhood memories to me and I have always known it as the The Poison Cake! Basically it&#8217;s just an almond flavoured cake, coloured green. Green and perfect for Halloween! The cake is super moist and I like to eat it with a big glass of cold milk. On top of the cake is a thin spread of cocoa icing (powdered icing sugar and unsweetened cocoa powder) If you want it a little more festive, you can sprinkle some fun Halloween sprinkles on top. Halloween poison cake Preheat oven to 350 F (175 C) 9&#8243;x13&#8243;rectangle cake pan, prepared with parchment paper or cake release. Ingredients: 375 grams sugar (2 cups) 250 grams soft unsalted butter (9 oz) 3 large eggs 250 grams all purpose flour (1 3/4 cup) 1 1/2 teaspoon baking powder pinch of salt 250 ml milk (room temperature) (1 1/8 cup) 2-3 teaspoons almond extract (Vanilla can be used instead) Green food colouring Cocoa icing: Powdered icing sugar (I never [...]]]></description>
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		<slash:comments>18</slash:comments>
		</item>
		<item>
		<title>Chocolate mud cake for the purse cake project</title>
		<link>http://cakejournal.com/recipes/chocolate-mud-cake-for-the-purse-cake-project/</link>
		<comments>http://cakejournal.com/recipes/chocolate-mud-cake-for-the-purse-cake-project/#comments</comments>
		<pubDate>Thu, 23 Jun 2011 22:30:51 +0000</pubDate>
		<dc:creator>Louise</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Cakes]]></category>

		<guid isPermaLink="false">http://www.cakejournal.com/?p=6199</guid>
		<description><![CDATA[Ok! This may not be the most inspiring photo but as I wrote in my last post I am working on a purse cake project at the moment. I have already made the main decoration, a gum paste brooch, for the purse cake. So the next step was to bake the cake. Since I want the purse cake to be without any filling. I decided to go for a rich chocolate mud cake. As you can see, my purse cake will be a &#8220;simple&#8221; round shape, so no plans for luxury designer bags this time. When I baked the cake I was aiming for a total 3&#8243; high (wide) cake. But the cake did not raise as much as I was hoping for. This is always a tricky part for me, when I bake mud cakes. But I am sure, that when the top/crust is cut off. It will still be OK to use for the purse cake project. I have added the chocolate mud cake recipe to my recipes and a recipe for home made self-raising flour as well. So now I have the gum paste brooch and the cake. I still need the cake board and the rest [...]]]></description>
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		<slash:comments>7</slash:comments>
		</item>
		<item>
		<title>Chocolate chip cake with raspberry filling</title>
		<link>http://cakejournal.com/recipes/chocolate-chip-cake-with-raspberry-filling/</link>
		<comments>http://cakejournal.com/recipes/chocolate-chip-cake-with-raspberry-filling/#comments</comments>
		<pubDate>Fri, 04 Feb 2011 15:40:59 +0000</pubDate>
		<dc:creator>Louise</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Cakes]]></category>
		<category><![CDATA[Fillings]]></category>

		<guid isPermaLink="false">http://www.cakejournal.com/?p=4990</guid>
		<description><![CDATA[This chocolate chip cake was the very first cake recipe that I tried out for my first decorated cake. Now seven years later it is still one of my most used recipes. I got the recipe from a danish online cake community but I have made some changes over time. I like to use it for layered cakes, cake bites, 3D cakes or just plain with a spread of thin royal icing and sprinkles on top. I always like to use a filling together with this chocolate cake. Chocolate ganache or fruit mousse. I used to use a store bought mousse mixture but nothing beats a good home made fruit mousse. So when I saw a tv program with a danish pastry chef making raspberry mousse I thought I would give it a try. I hope that you will enjoy the chocolate chip cake with raspberry filling just as much as I do. Chocolate chip cake Raspberry mousse Happy Caking! Louise]]></description>
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		<slash:comments>69</slash:comments>
		</item>
		<item>
		<title>Lemon vanilla cupcake</title>
		<link>http://cakejournal.com/recipes/lemon-vanilla-cupcake/</link>
		<comments>http://cakejournal.com/recipes/lemon-vanilla-cupcake/#comments</comments>
		<pubDate>Mon, 17 Jan 2011 23:27:13 +0000</pubDate>
		<dc:creator>Louise</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Cupcakes]]></category>
		<category><![CDATA[Frosting]]></category>

		<guid isPermaLink="false">http://www.cakejournal.com/?p=4784</guid>
		<description><![CDATA[I love lemon curd. So when I was making a jar of homemade lemon curd the other day, I just had to bake some cupcakes and use the silky smooth lemon curd as a filling. I ended up with these delicious lemon vanilla cupcakes. Do I need to tell you, that they were oh so good? The fresh lemon zest, the seeds from the vanilla bean, the delicious sweet and tart lemon curd. All together with the sweet white meringue frosting on top. They were a hit! This cupcake will be just as good without the filling. Maybe with a Italian Meringue Buttercream flavoured with lemon curd on top, instead of the white frosting. I would also love to try these cupcakes just plain, with a spread of royal icing. I went for a quick decoration with some yellow shimmering non-parelis and a small petunia flower I have used a 11mm star tip for the swirl (the same tip that I used for the confetti cupcake) and the color for the flower are Wisteria from Squires Kitchen. If you would like to try a lemonly lemon treat yourself? Then here are the recipes: White Meringue Frosting Lemon Vanilla Cupcakes Lemon [...]]]></description>
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		<slash:comments>37</slash:comments>
		</item>
		<item>
		<title>Confetti cupcake</title>
		<link>http://cakejournal.com/recipes/confetti-cupcake/</link>
		<comments>http://cakejournal.com/recipes/confetti-cupcake/#comments</comments>
		<pubDate>Sun, 02 Jan 2011 23:56:22 +0000</pubDate>
		<dc:creator>Louise</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Cupcakes]]></category>
		<category><![CDATA[Frosting]]></category>

		<guid isPermaLink="false">http://www.cakejournal.com/?p=4710</guid>
		<description><![CDATA[I have been baking today, simply because I needed something sweet and sugary. I ended up with a batch of light chocolate cupcakes with a white meringue frosting on top. It is a really good flavour combination those two. If you are looking for a 100% white frosting, the white meringue frosting is a really good choice. The white meringue frosting holds up really well too. I had a couple of left overs and after a couple of hours they still looked nice. The only thing is that the frosting will crust over time, but it still taste good. To dress them up, I used some bright and colorful sprinkles to give the final touch. Simple and classic! The reason why I call them light chocolate cupcakes is because they have a light chocolate (cocoa) flavour and my kids loves them. I love this close up photo of this confetti cupcake Mmmmm. Are you new to CakeJournal? then you can read more about cupcake decoration, tips and tricks in the tutorial section Look under Cupcakes. For those of you who would like to know what tip I have used for the swirls. I can tell that it is a plain [...]]]></description>
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		<slash:comments>31</slash:comments>
		</item>
		<item>
		<title>Vanilla sugar cookies</title>
		<link>http://cakejournal.com/recipes/vanilla-sugar-cookies/</link>
		<comments>http://cakejournal.com/recipes/vanilla-sugar-cookies/#comments</comments>
		<pubDate>Tue, 24 Feb 2009 22:25:12 +0000</pubDate>
		<dc:creator>Louise</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Cookies]]></category>

		<guid isPermaLink="false">http://www.cakejournal.com/?p=1428</guid>
		<description><![CDATA[I have had so many request on the recipe that I use when I make sugar cookies. I know there are a few popular cookie recipes out there such as the &#8220;NFSC&#8221; (No Fail Sugar Cookies) I have tried the recipe but I failed so badly with it. So what works for me is a shortbread type of cookie without baking powder. The best one, is a recipe that I have slightly adapted from Peggy Porschens fabulous cake book. Most sugar cookies is made with sugar only. But I like to add confectioners sugar to the recipe aswell. Of course you can use only sugar for the recipe if you like. You can make this cookie dough on the mixer but if you dont have one then it is just as easy and quick to make it with a spoon and clean hands Either way it is important that you dont overwork the dough because that can cause the cookies to spread more during baking. Use a pair of spacers (mine are from PME) when rolling out the cookie dough. This gives a perfect thickness to your cookies especially if you are making cookie lolly pop&#8217;s. I know many like to roll out [...]]]></description>
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		<slash:comments>125</slash:comments>
		</item>
		<item>
		<title>Chocolate frosting</title>
		<link>http://cakejournal.com/recipes/chocolate-frosting/</link>
		<comments>http://cakejournal.com/recipes/chocolate-frosting/#comments</comments>
		<pubDate>Sun, 08 Feb 2009 17:20:29 +0000</pubDate>
		<dc:creator>Louise</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Frosting]]></category>

		<guid isPermaLink="false">http://www.cakejournal.com/?p=1323</guid>
		<description><![CDATA[Many of you asked me about a nice chocolate frosting that goes perfect with banana cupcakes. I like the chocolate fudge frosting from the 125 best Cupcake recipes but that one can be a little to strong because of the cocoa powder especially if you are using a really nice dark cocoa. Of course you can cut down the amount of cocoa or simply just use a more lighter cocoa powder for that recipe or you can try out my chocolate frosting? What I like with my recipe is that it is not strong in taste and not too buttery either, but it has just the right amount of sweetness with a twist of vanilla. So here goes: Chocolate frosting: (makes 14 oz. (400 gram) frosting) 5 oz. (150 gram) unsalted soft butter 7 oz. (200 gram) confectioners sugar 1 oz. (30 gram) cocoa powder 2 tbsp milk lukewarm (start out with only 1 tbsp and see/taste if it need the last tbsp of milk) 1 tsp vanilla How to make the frosting: Cream butter and sift in the confectioners sugar and cocoa powder. Add the milk and vanilla. Mix untill well incorporated. Note: If the frosting look a bit [...]]]></description>
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		<slash:comments>57</slash:comments>
		</item>
		<item>
		<title>Best banana cupcakes</title>
		<link>http://cakejournal.com/recipes/best-banana-cupcakes/</link>
		<comments>http://cakejournal.com/recipes/best-banana-cupcakes/#comments</comments>
		<pubDate>Mon, 02 Feb 2009 10:45:28 +0000</pubDate>
		<dc:creator>Louise</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Cupcakes]]></category>

		<guid isPermaLink="false">http://www.cakejournal.com/?p=1293</guid>
		<description><![CDATA[During the transfer to a new web host last year, one post did not make it through. It was the post about the best banana cupcakes. So I thought I would write a new post about them (photo is old) simply because they are so good and because if you love a good banana cupcake or cake? then you should try out this recipe. Be sure to add a nice chocolate frosting or glaze on top. I got the recipe from one of my flickr friends Kathryn and I am sure that she dont mind me sharing it with you Banana cake or cupcakes: 125g (4oz + 1 tbsp) butter 175g (6oz) sugar 2 eggs 2 large mashed ripe bananas 1 tsp Baking soda 2 Tbsp boiling milk 1 tsp baking powder 225g (8oz) flour Cream butter &#38; sugar till light and fluffy. Add eggs one at a time. Mix in mashed bananas. Add baking soda that has been dissolved in hot milk. Lastly mix in sifted flour &#38; baking powder. Dont overbeat the batter. For a cake bake it in a 20cm round pan on 170 C (325 F) for about 45 mins in a convection oven. This mixture will produce [...]]]></description>
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		<slash:comments>86</slash:comments>
		</item>
		<item>
		<title>The first baking in 2009</title>
		<link>http://cakejournal.com/recipes/the-first-baking-in-2009/</link>
		<comments>http://cakejournal.com/recipes/the-first-baking-in-2009/#comments</comments>
		<pubDate>Mon, 05 Jan 2009 09:45:09 +0000</pubDate>
		<dc:creator>Louise</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Mini cakes]]></category>
		<category><![CDATA[Poured fondant icing]]></category>

		<guid isPermaLink="false">http://www.cakejournal.com/?p=974</guid>
		<description><![CDATA[My first baking in 2009 is my for ever favourite Lamingtons. This time I just changed the traditional chocolate glaze for a soft teal coloured glaze. Which match the cold weather here perfectly. I am planning on making these as mini bite size&#8217;s with pink &#38; red glaze with strawberry flavour for Valentine&#8217;s gifts next month. If you are going to make them with soft coloured glaze then a good tip is to also trim away the &#8220;bottom&#8221; of the cake. I normally dont do it when I use chocolate glaze but it can leave &#8220;freckels&#8221; in the glaze which dont look good. Also remember to make the glaze a bit more runny so it is easier to spoon over the cakes. Glaze icing: 1 pound of sifted icing sugar 3 tbsp of soft unsalted butter 1/2 cup of milk or water (you may need a little bit more if the glaze is too thick. If so then add 1 tsp at a time) Food colouring (add it before you heat the glaze and add it sparingly if you want soft pastel colours) Chocolate glaze: mix in 1/3 of sifted cocoa powder Mix it all together in a small casserole [...]]]></description>
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		<slash:comments>19</slash:comments>
		</item>
		<item>
		<title>Lamingtons</title>
		<link>http://cakejournal.com/recipes/lamingtons/</link>
		<comments>http://cakejournal.com/recipes/lamingtons/#comments</comments>
		<pubDate>Sat, 12 Jan 2008 13:10:00 +0000</pubDate>
		<dc:creator>Louise</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Mini cakes]]></category>

		<guid isPermaLink="false">http://www.cakejournal.com/?p=89</guid>
		<description><![CDATA[I was in the mood for making a nice treat for the family today and here is the result: Lamingtons. Let me tell you this, do not get fooled by the simple look of Australias traditional cake. They can also be found in a pink version in New Zealand. They are SO good!. Perfect together with a nice cup of coffee, tea or a cold glass of milk Mmmmm. I made my Lamingtons with a nice butter cake (baked and cooled the day before) and the traditional chocolate icing. Toss them in desiccated coconut to cover. Let the icing set. You can either serve Lamingtons plain or sandwich them with whipped cream and raspberry jam. Enjoy! Australian Lamingtons Classic kiwi pink Lamingtons Happy Caking Louise]]></description>
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		<slash:comments>20</slash:comments>
		</item>
		<item>
		<title>Mini cupcakes</title>
		<link>http://cakejournal.com/recipes/mini-cupcakes/</link>
		<comments>http://cakejournal.com/recipes/mini-cupcakes/#comments</comments>
		<pubDate>Sat, 28 Jul 2007 19:12:00 +0000</pubDate>
		<dc:creator>Louise</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Cupcakes]]></category>
		<category><![CDATA[Frosting]]></category>

		<guid isPermaLink="false">http://www.cakejournal.com/?p=54</guid>
		<description><![CDATA[I made these mini cupcakes the other day, when some of my family was dropping by for a cup of coffee. Chocolate chip cupcakes with chocolate buttercream and sugar sprinkles on top. They tasted really great. I will share the recipe for the delicious chocolate buttercream with you. Chocolate buttercream: 100 grams soft butter 100 grams chocolate 100 grams icing sugar 4 pasteurize egg yolks (use only pasteurized egg yolks) Carefully melt the chocolate and stir in the soft butter. Add the pasteurized egg yolks and sift in the icing sugar and whisk by hand until smooth and no lumps appear. Perfect for cake filling, crumb coating and cupcake swirls. If you have any questions regarding the recipe please write. Happy Caking! Louise]]></description>
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		<slash:comments>22</slash:comments>
		</item>
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