HOLIDAY LEFT-OVER SWEET POTATO CAKE
This recipe lets you use up left-over sweet potato. The cake is very moist, so you don't really need icing. Better yet, if you have left-over sweet potatoes from Thanksgiving, freeze them, and make this cake for Christmas. The whipped sweet potatoes I use already have some butter and sugar, so I only use 1 3/4 cups of sugar in the batter, but adjust the sugar amount to your liking.
Provided by MLYIN
Categories Desserts Cakes Sheet Cake Recipes
Time 55m
Yield 15
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking dish.
- Stir together the sugar and vegetable oil in a large bowl until smooth. Beat in the eggs one at a time, then stir in the vanilla and sweet potatoes. Combine the flour, baking powder, baking soda, salt and cinnamon in a separate bowl; stir into the batter 1 cup at a time, alternating with the beer just until everything comes together. Spread the batter evenly in the prepared pan.
- Bake for 35 minutes in the preheated oven, or until a knife inserted into the center of the cake comes out clean. Cool completely before frosting or serving.
Nutrition Facts : Calories 301.5 calories, Carbohydrate 44.8 g, Cholesterol 37.2 mg, Fat 12.1 g, Fiber 1.2 g, Protein 3.7 g, SaturatedFat 2.1 g, Sodium 318.7 mg, Sugar 25.3 g
MOON CYCLE CUPCAKES
Budding star gazers, bake your way through the moon cycle with our tasty chocolate cupcakes. Arrange them in the right order to make a gorgeous display and test your science skills
Provided by Jenny White
Categories Treat
Time 1h45m
Yield Makes 12 cakes (you will need 8 for the moon cycle)
Number Of Ingredients 10
Steps:
- Line a 12-hole muffin tin with 12 dark brown or black muffin cases. Heat the oven to 180C/160C fan/gas 4. Put all the ingredients in a large bowl and using a hand-held electric whisk, beat for 2-3 minutes, until fluffy.
- Divide the mixture between the muffin cases, then bake for 20 -25 minutes, until risen and springy to the touch - ask an adult to help you with this bit. When the cakes are cooked, take them out of the oven and transfer to a wire rack to cool completely - ask an adult to help you with this bit too. You will need 8 of the cakes to make a full cycle of the moon. If you need to, you can trim the tops of the cakes so that they are flat.
- Mix 3 tbsp of the icing sugar with enough water to make a spreadable paste and set aside. Knead the blue and black fondant icing together until the colours are almost blended together, leaving a few streaks of blue running through.
- Dust a work surface with a little icing sugar and roll out the coloured icing so that it's large enough to cut out 12 x 7cm rounds. Spread a little smear of the icing sugar paste on top of each cake and stick an icing round on top.
- Roll out the white icing to about 0.5cm thick. Using a small sharp knife, cut out 2 thin crescent shapes to make the waxing and waning crescent. Using a 7cm cutter, cut out 4 rounds. Cut one round in half to make the first and third quarter of the moon. Leave one round as it is to make the full moon and cut a small crescent away from the remaining 2 rounds, to make the waxing and waning gibbous moon. Using a little of the icing paste, stick each shape on to a cake. Leave one cake with nothing on - this will be the new moon. Use a star-shaped cutter to decorate the 4 cupcakes not included in the cycle with the leftover white icing.
- Using a pastry brush, apply a tiny bit of water over the darker icing then sprinkle a little glitter over the top - the water helps it stick in place. Have fun arranging your cakes in a lunar cycle!
Nutrition Facts : Calories 363 calories, Fat 14 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 44 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium
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