Don’t let the holidays pass you by without enjoying the finer and sweeter things the winter season has to offer. Whether you are baking, taking, or serving, Restaurantware has you covered with elegant cake boxes, premium cake forks, and beautiful baking tools.
Martha Washington Creme Cake
Beat 3 egg yolks, 1½ cups of sugar, and 6 tablespoons of water until creamy. In another bowl beat 3 egg whites until soft peaks form. Sift and mix 1 cup of all-purpose flour, ½ cup of cake flour, and 1½ teaspoons of baking powder. Add egg whites and flour mixture to egg yolk, gently folding to combine. Pour batter into 2, 9” pans that are greased and lined with wax paper. Bake on 350℉ for approximately 30 minutes. Let cake layers cool and then cut each in half to create 4 equal layers. To make the filling, cream 4 egg yolks in a medium bowl. Mix cornstarch with a ½ cup of milk then add to a saucepan. Add another 1½ cups of milk, the creamed egg yolks, and 1 cup of sugar. Bring to a boil. Remove from heat, add 1 tablespoon of butter, and 1 teaspoon of vanilla extract. Let cool, frost and stack each layer. Sprinkle with powdered sugar.
Flourless Chocolate Cake
In the top of a double-boiler over lightly simmering water, melt 1 ounce of semi-sweet chocolate and ½ cup of butter. Remove from heat, stir in ¾ cup of sugar, ½ cup of cocoa powder, 3 beaten eggs, and 1 teaspoon of vanilla. Pour batter into an 8 inch round cake pan that is dusted with cocoa powder. Bake on 300℉ for 30 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Sprinkle the top of the cake with crushed candy canes.
Brown Sugar Bundt Cake
Combine 18 ounces of yellow cake mix, 3½ ounces of vanilla pudding mix, 4 eggs, 1 cup of vegetable oil, 1 cup of water in a large bowl and beat on medium speed until well mixed, about 4 minutes. Add 1 cup of brown sugar and 1 cup of chopped pecans; mix to combine well. Pour batter into a greased and floured bundt pan and bake for 1 hour on 350℉. Place bundt pan on wire rack and let cool for 15 minutes. Invert cake onto rack and slip pan off cake.
In a large mixing bowl, combine 18 ounces of yellow cake mix, 2 eggs, 2 cups of eggnog, ¼ cup of melted butter, ½ teaspoon of ground nutmeg, and 1 tablespoon of rum. Pour evenly into two 8” cake pans that are greased and floured. Bake cakes for 30 minutes on 375℉. For the filling: Mix together 3½ ounces of vanilla pudding mix, 2 cups of eggnog, and 1 tablespoon of rum in a medium bowl. Cover with plastic wrap and refrigerate for 30 minutes. For the whipped topping: In a small bowl, sprinkle 1 tablespoon of gelatin over 2 tablespoons of cold water and let dissolve. Whip the heavy cream in a large mixing bowl until soft peaks form. Add 1¼ cups of sugar, the gelatin, and 1 tablespoon of rum; continue whipping until stiff peaks form. Layer and frost the cake with filling then finish with the whipped topping.