SWEET PEA CAKE
A favorite flower of the Victorians, the sweet pea was thought to represent delicate pleasures. Exquisite buttercream renditions of the flower grace this layer cake. A beaded icing "frame" gives them the look of treasured pressed blooms.
Provided by Martha Stewart
Categories Cake Recipes
Yield Makes 1 two-layer eight-by-eleven-inch rectangular cake
Number Of Ingredients 4
Steps:
- Tint 5 1/4 cups frosting pale pink (for filling and base coat). With a small offset spatula, spread top of bottom cake layer with 1 1/4 cups pale-pink frosting; carefully slide the second cake layer back on top of the first layer.
- With a serrated knife, trim cake to measure 8 by 11 inches. Gently brush away loose crumbs from top and sides of cake with a pastry brush. With the offset spatula, spread about 1 1/2 cups pale pink frosting over top and sides of cake to form a crumb coat. Refrigerate cake until frosting is firm, about 15 minutes.
- With a large offset spatula, spread about 2 more cups pale-pink frosting over top and sides to form a second coat. Smooth top and remove excess frosting with the large offset spatula. Smooth sides with a bench scraper. Return cake to refrigerator, and chill until second coat is firm, about 15 minutes.
- Tint 1 1/2 cups frosting each pale pink and dark pink (for flowers). Tint 3/4 cup each pale peach and peach (for more flowers). Tint 3/4 cup green (for leaves, stems, and calyxes). Set aside.
- Using a toothpick or wooden skewer, mark a pattern on the frosting to serve as a guideline for piping stems.
- Decorate cake: Pipe stems using green frosting and the #2 tip. Then, using pink frosting and the #103 petal tip, form two basic petals, side by side: Hold the bag at a 45 degree angle to the cake, with the tip's wide end down and narrow end pointed away and slightly to the left. Move the tip forward 1/8 inch and back again while you pivot the narrow end to the right. Pipe two smaller petals overlapping each other on top of the first two. Switch to a lighter-color frosting; hold bag at 90 degrees to the flower with wide end facing forward, and pipe a center, pulling down slightly. Switch to green frosting and the #352 leaf tip: Starting at the base of the bloom with the tip's pointed end facing up, pipe small leaves, pulling tip toward flower. For small blooms and buds, make fewer petals. Add curlicues with the #1 tip.
- Refrigerate cake until ready to serve. Let stand at room temperature 20 minutes before serving. Slice into squares: To avoid crumbs on surface, make each cut with one downward motion, pulling knife back toward you (not upward) and wiping knife clean after each cut.
BUTTER CAKE I
Use this recipe to make our Chrysanthemum Cupcakes and Sweet Pea Cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes 26 cupcakes or two 9-by-13-inch cake layers
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. For cupcakes: Line a standard muffin tin with paper liners. Set aside. For cake layers: Cut a long sheet of parchment or waxed paper into two 9-by-13-inch rectangles to line the bottom of two 9-by-13-inch baking pans. Butter and line pans. Butter linings, then flour pans, tapping out excess. Set aside. (Alternatively, if you have only one pan, set aside second piece of parchment paper to bake one layer at a time.)
- Whisk together flour, baking powder, and salt in a medium bowl; set aside. Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; cream on medium-high speed until pale, 2 to 3 minutes. On medium speed, add eggs one at a time, mixing well after each addition. Add vanilla, and mix, scraping down sides of bowl. With the mixer on low speed, add the flour mixture in three batches, alternating with two batches of milk. Stir with a rubber spatula until the batter is evenly blended.
- For cupcakes: Pour batter into lined cups, filling each two-thirds full. (You will have batter left over for additional batches; set aside.) For cake layers: Pour 2 3/4 cups batter into each prepared pan. Smooth the top of each layer with a small offset spatula.
- Bake until a cake tester inserted into centers comes out clean, 15 to 18 minutes for cupcakes, 20 to 25 minutes for layers.
- Let layers or cupcakes cool in pans on wire racks, 20 minutes. Run a knife around edges of cakes to loosen. Invert cake layers or cupcakes to remove from pans (peel off parchment from cake layers). Reinvert, and let cool completely on racks. Wrap in plastic wrap, and refrigerate until ready to decorate.
- For cupcakes (or cake layers, if baking in two batches): Repeat with remaining batter, lining muffin tin (or baking pan) when cooled.
SWEET PEACH CAKE
Provided by Giada De Laurentiis
Categories dessert
Time 3h5m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- For the cake: Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter and flour a 8-by-8-inch glass baking dish.
- Whisk the flour, baking soda, salt, baking powder and cinnamon in a medium bowl until blended. Beat the sugar, oil, eggs and vanilla in a separate large bowl to blend. Stir in the chopped peaches. Gradually add the dry ingredients and stir until blended. Pour the batter into the prepared baking dish. Bake until a tester inserted into the center of the loaf comes out with no crumbs attached, about 1 hour 10 minutes. Transfer the pan to a wire rack and cool for 15 minutes. Remove the loaf from the pan and cool completely, about 1 hour.
- For the frosting: Beat the butter, cream, 2 tablespoons water and vanilla in a large bowl, using an electric hand mixer on medium speed until light and fluffy. Gradually beat in the powdered sugar until light and creamy, adding extra water, 1 teaspoon at a time, if needed. Spread the frosting over the top of the cooled loaf. Allow the frosting to set for 25 minutes. Cut the loaf into slices and serve.
CREAMED SWEET PEAS
Mom's garden in the '40s provided us with many delicious vegetables, but her sweet peas were the best. She would pick them fresh, shell them and fix the best creamed sweet peas ever on her huge wood stove. -Jean Patten, Pineville, Louisiana
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a large saucepan, combine the flour, sugar and milk. Stir in peas and pepper; bring to a boil. Reduce heat; simmer for 10-12 minutes or until peas are heated through and sauce has thickened.
Nutrition Facts : Calories 140 calories, Fat 2g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 24mg sodium, Carbohydrate 26g carbohydrate (18g sugars, Fiber 4g fiber), Protein 5g protein.
More about "sweet pea cake recipes"
BLACK-EYED PEA CAKES WITH CREOLE MAYO - SOUTHERN BITE
From southernbite.com
Reviews 27Total Time 30 minsEstimated Reading Time 4 mins
- Make the creole mayo by combining the mayonnaise. minced garlic, and creole seasoning in a small bowl. Refrigerate.
- Melt the butter in a small skillet over medium heat. Add the chopped onion and garlic and cook until translucent and soft.
SWEET VANILLA PEA CAKE WITH LEMON ICING (VEGETABLE CAKE) …
From veggiedesserts.com
4.9/5 (22)Total Time 40 minsCategory DessertCalories 451 per serving
- Preheat the oven to 325F / 160C. Grease and line two 9” cake pans (or three 6” pans, as I did in the pictures).
- In a large bowl, cream the butter until fluffy. Add in the icing sugar and beat. Beat in the zest and a little of the lemon juice. Add more lemon juice to make it a frosting consistency and beat again. Store in the fridge until ready to use.
- Spread a little of the buttercream between the layers of the completely cooled cakes and sandwich together. Cover the cake in the remaining buttercream and decorate with pea shoots and lemon zest.
HEALTHY CARROT CAKE RECIPE - A SWEET PEA CHEF
From asweetpeachef.com
VEGAN DESSERT RECIPES FEATURING CHICKPEAS - VEGGIE …
From veggieinspired.com
BEST BANANA CAKE RECIPE WITH CREAM CHEESE ICING
From sweetpeaskitchen.com
MOIST PINEAPPLE CAKE - SWEET PEA'S KITCHEN
From sweetpeaskitchen.com
SWEET PEA LEMON CREPE CAKE - RUNNING TO THE KITCHEN®
From runningtothekitchen.com
SWEET PEA SPRING CAKE | BUTTER, SUGAR, FLOWERS
From buttersugarflowers.com
A SWEET SPRING CAKE WITH A SURPRISING SECRET – GARDEN
From gardenandgun.com
THE BEST VANILLA CAKE I'VE EVER HAD - SALLY'S BAKING …
From sallysbakingaddiction.com
SWEET PEA AND PISTACHIO CAKE
From baked-theblog.com
5/5 (1)Total Time 50 minsCategory Cakes And CupcakesCalories 494 per serving
- In a medium size pot, boil the peas for a few minutes until soft. Once the peas are soft, drain the peas and run the peas under cold water until they are no longer hot.
72 BEST AIR FRYER RECIPES — WHAT TO COOK IN AN AIR FRYER
From goodhousekeeping.com
THE BEST DISHES BON APPéTIT STAFFERS COOKED THIS WEEK | BON …
From bonappetit.com
OLIVE OIL QUICK BREAD WITH PANCETTA, DATES AND GOAT CHEESE …
From washingtonpost.com
EASY AND DELICIOUS CHOCOLATE CHIP COOKIE CAKE - SWEET PEA
From virginiasweetpea.com
15 EASY CHICKPEA DESSERTS EVERYONE WILL LOVE - INSANELY GOOD
From insanelygoodrecipes.com
CHICKPEA FLOUR CAKE - A SWEET ALTERNATIVE
From asweetalternative.com
MY BEST SIMPLE LEMON CAKE RECIPE JOY THE BAKER
From joythebaker.com
SWEET PEA AND RADISH SALAD RECIPE: HOW TO MAKE IT - TASTE OF HOME
From tasteofhome.com
11 CORONATION RECIPES, INCLUDING QUICHE, CAKE AND SCONES
From washingtonpost.com
PEACH CAKE RECIPES
From allrecipes.com
SWEET CORN AND BLUEBERRY COFFEE CAKE RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
8 RECIPES OUR FOOD EDITOR WOULD MAKE FOR ANY PICNIC
From food52.com
TIRAMISU BUNDT CAKE RECIPE | EPICURIOUS
From epicurious.com
EASY SWEET POTATO CAKES - VEGGIE DESSERTS
From veggiedesserts.com
10 CHICKPEA DESSERT RECIPES THAT DON'T TASTE HEALTHY - SPOON …
From spoonuniversity.com
25 DREAMY PUDDING POKE CAKES YOU SHOULDN'T LIVE WITHOUT!
From thebakingchocolatess.com
RASPBERRY CREAM CHEESE COFFEE CAKE RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
You'll also love