If there is a little hump, then trim if off.ġ (18- to 18.5-ounce) package chocolate cake mixġ (3.4-ounce) package chocolate instant pudding mixġ (3.4-ounce) package vanilla or chocolate instant pudding mixġ⁄2 (8-ounce) container frozen whipped topping, thawed While frosting a cake, put a thin layer of icing on it to seal in the crumbs and then put on a regular layer. Practice: "Like everything you learn to do, practice," Hopkin said.įreezing a cake will help keep crumbs to a minimum while frosting it. The book, like last year's "Lion House Pies," includes a DVD with Hopkin giving more than a dozen tips in short videos from prepping pans to icing the cakes. But the slightly smaller cake mixes should still work. But in the time they sent in the recipes until the cookbook was printed, cake mixes have gone down an ounce to an ounce and half. Hopkin checked to be sure ingredients were readily available for the recipes that make it to the cookbook and tested each one. Hopkin and other Lion House bakers went through cake recipes from previous Lion House cookbooks, the ones they currently use in the Lion House, some they've modified through trial and error and then a few other recipes unique to the cookbook for the ones in "Cakes and Cupcakes." "If we can make a beautiful cake and use a cake mix and cut an hour and a half off your time, I'm all for that." "None of us have enough time to do everything," Hopkin said. Hopkin said that gluten-free cake mixes could be used. Many of the recipes call for cake mixes, which the Lion House bakery does use. The last cake recipe in the book is for a wedding cake along with a chart for determining the appropriate size of the cake. "It's not one of the feather-light ones."Īnd the Popcorn Cake "is just fun and different for the kids or at least the kids at heart," Hopkin said.Īlthough the Lion House doesn't sell wedding cakes, several of the bakers have made those types of cakes. "The mashed potatoes add a lot of moisture and heaviness to the cake," Hopkin said. The recipes vary from the traditional "Lion House Cheesecake" and "Lion House White Surprise Cupcakes" to fruity and festive cakes, rolls and tortes and to more unusual cake ingredients like the Popcorn Cake and Chocolate Mashed Potato Cake. "My thing is to have recipes that you spent hours and hours on them and really it's a cake mix and few things and a short time to get them done," Hopkin said. "People don't realize how many cakes that you can go ahead and make cupcakes with them," said Hopkin, who compiled the recipes for the new cookbook.Īnd it's about making cakes and cupcakes that are easy and delicious. There are more than 80 recipes in "Lion House Cakes and Cupcakes," and about 35 of them have cupcake variations (marked with a cupcake icon), from the Fudge Ribbon Cake to the Zucchini Pineapple Cake. It sounds like a strange way to make a cake." "It's an eggless cake, but it is so moist and kind of dense and rich," said Hopkin, the head baker at the Lion House. SALT LAKE CITY - Brenda Hopkin's favorite in the recently released “Lion House Cakes and Cupcakes” (Deseret Book, $19.99) is the Chocolate Krazy Cake.
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