Recipes for Coffee Jello, Cake and Frosting

RE: Recipes for Coffee Jello, Cake and Frosting Post By diane howe (Guest Post) (11/28/2004) Thin boyfriend eats plenty and a way to get more in him is to "calorie up" the recipes. i'm experimenting with the EASY bavarian cream frosting idea presented here less the Baileys plus vanilla or almond extract (coconut?) on top of butter recipe cupcakes.Dollps of that canned cherry pie filling as a bullseye are what I envision because if the topping sets up the cherries will make their indent early and find a home. The sides will have to be bound up while setting. A Pet milk can size ring looks ok to me for that. I used the coffee filter papers for an old coffee maker (not the cone style) and forced pleats around a metal measuring cup before spraying just the bottoms of the cupcake pan and the filter paper and inserting them. The cake batter was placed in a gallon size Ziplock bag and a corner trimmed to make the filing of the cupcake pan neater. The coffee filter paper might look better if fanned away from the final cup cake or pinked with scissors. good luck to me. We have so much of that pie filling. A yeast coffee cake made with a yellow cake mix that incorporates the Cherry pie filling plus a 10x glaze is my sister and brother in law's favorite. He's a chef. RE: Recipes for Coffee Jello, Cake and Frosting Post by truleelee (45) | (09/19/2004) Contact Coffee Jello Soak 2 tablespoons of gelatin in 2/3 cup cold water for 5 minutes. Add one cup of boiling water and stir until gelatin is dissolved. Add 1 1/2 cups of strong coffee and 1/3 cup of sugar. Pour into individual molds and chill. Serve with whipped cream, chocolate sauce and a sprinkling of cinnamon or nutmeg. Bailey's Irish Cream Cake For the cake: 2 8-inch, round white cakes, already baked and cooled, each about 1- to 1&frac;-inches thick (use your favorite white cake recipe, preferably one that produces a light interior) For the Bailey's Bavarian-cream filling: 1 3.4-ounce package instant vanilla pudding 3/4 cup milk 3/4 cup heavy whipping cream 3 tablespoons Bailey's Irish Cream liquer (using more may make the filling taste bitter) For the coffee-butter cream frosting: 12 ounces (3 sticks) butter, softened 1 pound powdered sugar 4 to 5 tablespoons very strong coffee (dissolve coffee grounds with a little hot water; Taster's Choice instant coffee suggested) For the fudge icing: 1/4 cup heavy whipping cream 1/2 tablespoon corn syrup 2 tablespoons sugar 1 1/2 tablespoons butter 1 teaspoon pure vanilla extract 2 ounces high-quality semisweet chocolate, finely chopped Equipment needed: A pastry bag A large star tip for the pastry bag An 8-inch springform pan, if you have one Directions: To make the Bailey's Bavarian-cream filling, place all the ingredients for the filling in a mixing bowl, and beat with a mixer on slow speed until blended and smooth. Turn speed to high and continue blending until the filling is light and fluffy and will hold its shape. Do not overbeat (or the cream will turn to a butterlike, "curdy" consistency, Mulholland says). To make the coffee-butter cream frosting, put softened butter and powdered sugar in a mixing bowl. Beat until blended. While beating, slowly pour in coffee, continuing to beat until frosting is a smooth, spreadable consistency. To make the fudge icing, place cream, corn syrup and sugar into a small saucepan. Bring to a boil, then remove from heat. Add butter, vanilla and semisweet chocolate to the pan, stirring until melted and smooth. To assemble the cake, start with the two 8-inch layers of white cake. (Use a paper pan liner in the bottom of each cake pan during baking.) Trim the top of each cake so that it is level. Remove the paper pan liner from one cake only, and place this cake bottom-side-down in an 8-inch springform pan, if you have one. (If you don't, no need to worry. Please read on.) Spread the Bailey's Bavarian-cream filling evenly on top of this cake. Place the remaining layer, with the bottom of the cake facing up, on top of the Bavarian cream; leave the paper liner on. (You will frost the sides of the cake while this liner is still attached; doing so will keep the top edge of the cake from crumbling off). Press down lightly on the top layer to level the cake and to distribute the Bavarian-cream filling evenly to all the edges. If you do not have a springform pan, wrap the sides of the cake with plastic wrap, forming a band around it to keep the layers and filling in place. Place the cake in the refrigerator for one to two hours, until it sets up. Remove the cake from the springform pan or plastic wrap. There should be 2 layers of cake separated by about 1 inch of Bavarian-cream filling. Carefully place the cake onto a serving piece. Put the coffee-butter cream frosting into a pastry bag with a large star tip, and apply the frosting in contiguous vertical stripes along the sides of the cake. Remove the paper lining from the top of the cake. With the pastry bag, make a border trim of frosting around the top edge of the cake; this will serve as a wall to hold in the fudge icing. In a microwave-safe bowl, quickly warm the fudge icing in a microwave, just to the point where it is shiny and will flow smoothly. Pour the icing on top of the cake and spread evenly. Do not overwork it or it will loose its shine. Place the cake in the refrigerator again until serving time; it needs at least 30 minutes of chilling to allow the fudge icing to set. Makes one 8-inch cake. Boiled Coffee Frosting 2 cups granulated sugar 2 egg whites 1/3 cup corn syrup 1 teaspoon vanilla 1/3 cup strong coffee 1. Cook sugar, corn syrup and coffee until syrup will spin a long thread when dropped from the tines of a fork. Remove from heat. 2. Whip egg whites. 3. Pour the hot syrup slowly onto the egg-whites, while beating constantly. 4. Add vanilla and beat until mixture is almost cold, and it will hold its shape when spread on cake.