Cake Off 2018 Recipes

Thanks to everyone who came out to sip & share the 4th year of our Cake Off Tradition. Below are the recipes we utilized to produce the tasty confections we offered over the weekend.

Bake in good health!

 

Jersey Devil Chocolate Cake (Swift Method)

Using your favorite Chocolate or Devil’s Food Cake mix, the required 1 1/3

cups of water with 1 1/3 cups of Valenzano Jersey Devil

Port & 2 teaspoons of whole milk. Add this gradually, stirring in after

your 3 eggs and 1/3 cup of oil. Mix thoroughly and bake at 350 degrees for

appropriate period for your pan size.

Remove cake from oven and allow to cool for 15-20 mins.

Take ready-made chocolate icing and remove from container into a bowl. Add

¼  cup of Jersey Devil Port to this icing and stir vigorously until

incorporated and the icing has a thinner consistency ideal for pouring

over the cake.

 

Vidal Blanc Lemon Cake w/ Cream Cheese (The Swift Method)

Using your favorite Lemon cake mix, substitute the required 1-1 1/3 cups

of water with 1 1/3 cups of Valenzano Vidal Blanc & 2 teaspoons of

whole milk. Add this gradually, stirring in after your 3 eggs and 1/3 cup

of oil. Mix thoroughly and bake at 350 degrees for appropriate period for

your pan size.

Remove cake from oven and allow to cool for 15-20 mins.

We preferred cream cheese icing with this cake, and suggest using a bit of orange or lemon zest to top off the icing.

 

White Sangria Coconut Cake w/ Cream Cheese (The Swift Method)

Using your favorite Vanilla or White cake mix, substitute the required 1-1 1/3 cups

of water with 1 1/3 cups of Valenzano White Sangria & 2 teaspoons of

whole milk. Add this gradually, stirring in after your 3 eggs and 1/3 cup

of oil and 1 tsp of coconut essence. Mix thoroughly and bake at 350 degrees for appropriate period for your pan size.

Remove cake from oven and allow to cool for 15-20 mins.

We preferred cream cheese icing with this cake, and suggest using a bit of orange zest or coconut topped over the icing.

 

 

Chambourcin German Chocolate w/ Rum Cream Cheese (The Swift Method)

Using your favorite German Chocolate or Fudge cake mix, substitute the

required 1-1 1/3 cups of water with 1-1 1/3 cups of Chambourcin & 2

teaspoons of whole milk. Add this gradually, stirring in after your 3 eggs

and 1/3 cup of oil. Mix thoroughly and bake at 350 degrees for appropriate

period for your pan size.

Remove cake from oven and allow to cool for 15-20 mins.

We purchased cream cheese and a Rum Essence (though actual Rum or Extract would work as well), we combined these two to taste, and coated the cake accordingly.

 

Buttered Pecan Cake w/ Maple Cream Cheese (The Swift Method)

Using your Buttered Pecan cake mix, substitute the required 1-1

1/3 cups of water with 1-1 1/3 cups of Hard Pressed Cider & 2 teaspoons of

whole milk. Add this gradually, stirring in after your 3 eggs and 1/3 cup

of oil. Mix thoroughly and bake at 350 degrees for appropriate period for

your pan size.

Remove cake from oven and allow to cool for 15-20 mins.

We purchased cream cheese and used an organic maple syrup, we combined these two to taste, and coated the cake accordingly.

 

Honey Cornbread w/ Applewood Bacon & Port Wine Cheddar Icing (Quick Mix version)

Using the Krusteaz Honey Cornbread mix, follow the directions applied to the box mix. During mixing, add 1/3 cup of Jersey Devil Mead, and stir thoroughly into the mix, allowing for a slightly less tacky consistency to occur.

*Prior to Mixing, bake your bacon to a nice crispiness. Let this cool on a paper towel and/or towel and press some of the grease from the strips. Once these have cooled, dice these into smaller pieces and have ready to sprinkle over mixture.

Place in a lightly greased pan and bake as directed. Once the cornbread has been pulled and cooled – dress with Port Wine Cheddar cheese as an icing and top with additional bacon if desired.

 

Vegan Vanilla Cake w/ Strawberries

1 and 3/4 cups (220g) All-Purpose Flour

1 cup Sugar

1 tsp Baking Soda

1/2 tsp Salt

1 cup  Soy Milk (or other non-dairy milk)

2 tsp Vanilla Extract

1/3 cup Olive Oil (or other vegetable oil)

1 Tbsp White Vinegar (or Apple Cider Vinegar)

 

For The Vanilla Frosting

3 and 3/4 cups Powdered Sugar

3 Tbsp Vegan Butter

4 Tbsp Soy Milk (or other non-dairy milk)

2 tsp Vanilla Extract

Instructions

Preheat the oven to 350 degrees

Sift the flour into a mixing bowl.

Add the sugar, baking soda and salt and mix together.

Add the soy milk, vanilla, olive oil and vinegar and whisk it in.

Grease two 7 inch round cake tins with coconut oil and divide the mixture evenly between them.

Bake for 30 minutes.

Remove from the oven and using a toothpick, insert into the center of the cake. If it comes out clean then your cake is done.

Move to a cooling rack to cool completely.

Prepare your frosting.

Add the powdered sugar, vegan butter, vanilla and soy milk.

Beginning on low speed, mix with an electric mixer, slowly increasing speed until it is smooth and creamy.

If your frosting is a little thin, add more powdered sugar, if it’s a little thick, add more soy milk. The consistency must be thick enough that it doesn’t slide off the cake, but thin enough to be spreadable.

When your cake is completely cool, add frosting to the top of one of the layers.

Add the second layer on top and frost it completely, using a knife to carefully frost the sides of the cake. We soaked strawberries in Shamong Blush and a squeeze of lemon juice for a few hours prior to making the cake and then mixed these berries directly into our icing before drizzling it over the cake. This did provide a softer texture to the cake, but it also provided a delicious sweetness and almost cookie bar texture to the final product.

 

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