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    You are in: Home / Cookbooks / Cakes , Frostings and Fillings From Scratch
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    202 recipes in

    Cakes , Frostings and Fillings From Scratch

    Cocoa and Cream Cake by Engrossed Photo by Bev
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    2 Reviews |  By Pismo

    This is a wonderful recipe I got from America's Test Kitchen. It was very easy to make and turned out beautiful and delicious! This also travels well. See pictures for cake assembly view.

    Recipe #371485

    I had trouble with yellow cakes coming out mealy and dry, (like a dry, oily cornbread texture) then I found this recipe in July 2008 Gourmet magazine. It's simple, easy, and the texture is, well, like cake ought to be - moist and tender. All that and delicious too! Don't over beat or it will be tough and try to start out with the ingredients at or near room temperature. Of course, you can make this into cupcakes or 13 x 9, just adjust the baking time. It's done when a wooden pick inserted in the center comes out clean. I'll never go back to the box mixes!

    Recipe #454812

    7 Reviews |  By Bec

    It works best to double this and bake in a 9x13 inch pan. From the "Favorite Recipes" cookbook of the members of Christ the King Lutheran Church, Mankato, MN.

    Recipe #127140

    This is the best recipe for taste, presentation and easy for decorating, borders, cupcakes, cakes and such! This yields A LOT!! This works very well with KitchenAids mixers that really make a difference in outcome of frosting! If needed, add a little milk or water to thin out but KA's help, really don't need it. Very stable and can withstand room temp!!

    Recipe #454493

    I love lemon cakes, pies, cookies, etc. This cake is the best! It comes from Cook's Illustrated Magazine, Mar/Apr 07 edition. As always, they area very precise with their directions, so they might be long, but don't be put off by that. The filling can be made a day ahead, it does get a little stiff, just stir it to loosen it up a bit. Chill leftovers.

    Recipe #209312

    I found this in an ad for Daisy Sour Cream. It sounds so good.

    Recipe #453548

    I don't remember where I took this recipe. I love the addition of marashino cherries :P

    Recipe #279920

    One of my all time favorite southern classic desserts, that is excellent during the holidays, and even better everyday!

    Recipe #443401

    This is an amazing fluffy, delicious frosting. It pipes out beautifully, and holds it's shape. The flavor tastes like marshmallow whipped cream. Be sure to whip the hot sugar syrup with the egg whites for a considerable amount of time, about 8-10 minutes (on a Kitchenaid stand mixer) for the best results. I'm sure this would be excellent on any flavor of cake, but it is fabulous on chocolate cake and probably be great on red velvet.

    Recipe #447874

    My mom once received a small book with cupcake recipes along with a 6-cup silicone muffin pan as a gift. She made these delicious cupcakes and then shared the recipe with me. There are a lot of sour cream or vanilla cupcakes posted here, but not one is even close to this recipe. It can be made in either a silicone or metal pan. It can also easily be doubled or tripled to make larger batches. For the easy fudge frosting shown, check out recipe #415723 by chef #971177.

    Recipe #420741

    Found this on a food blog. The original recipe came from Food Network Magazine Feb/Mar 09 issue -- called Lu Lu's Cupcakes. Looks delish!

    Recipe #419930

    This is my favourite cream filling to use in chocolate cupcakes. Just fill in a pastry bag and pipe it into the cupcakes from the top, when they are cooled. Frost cupcakes as usual or just dig in!

    Recipe #410143

    This one is so delicious and easy, you'll never use store bought again. Use fresh squeezed lemon juice if you have it; if not, the stuff in the container will do just fine. I've adapted this from the original recipe that came from the 1950 Betty Crocker's Picture Cook Book. It was the very first "big red cookbook" as they are known now. I use this to make my friend GailAnn's recipe #419104

    Recipe #429423

    I knew this recipe wouldn't be here at Zaar because it's very very old. It came from my ex-boyfriend's Aunt Suzie. She was different from the rest of the family (she a Baptist, they were Catholic) which made her the black sheep. She and I got along like peas and carrots. I commented that I loved to cook and she gave me this recipe. It was her husband's grandmother's recipe. She said it was his favorite.

    Recipe #159419

    A wonderful moist coffee cake, my husbands favorite, I always get asked to bring this to get togethers ! I got it from a cook book a long time ago.

    Recipe #17436

    3 Reviews |  By Jezski

    So so so good! So so so little work. Well, yeah, come on, you DO have to measure the ingredients. And a simple glaze would be good. But if you are really, I mean REALLY, pressed for time, place a paper doily on the cake, sift confectioner's sugar over it, lift carefully and there you have it. And this is sooo much better than a cake mix. I use an 8" square scalloped pan; that makes it look really special. Nawww, that's not cheating. It's just taking a little help where you can find it! Recipe was found somewhere on the internet April, 1998. That's how long I've been making it.

    Recipe #410482

    An ancient Good Housekeeping recipe that I religiously make every New Years day. If you've never made a scratch cake, you don't know what you're missing. Using cake flour is a must. See Lennie's recipe #87689. Be sure to properly measure your flour by lightly spooning into a measure cup until overflowing then using the backside of a knife to level off. Too little flour will produce a callapsed cake and too much will have wet spots with dense layers. Cake layers freezeable. Prep time also includes assembly time.

    Recipe #406237

    6 Reviews |  By Katzen

    A delicious cinnamon streusel bundt cake from McCormick. Vanilla glaze and apple streusel options below.

    Recipe #393010

    This recipe I found in an Alzheimer's cookbook (produced to raise money for this worthy cause). It is a wonderfully moist cake which I have made often and, when our daughter had her catering business, it was very popular. Keeps well and also freezes, but usually it never lasts that long!

    Recipe #379070

    My mom cut this recipe out from the Honolulu Star Bulletin in the early 70's. It was our family's absolute favorite cake - a moist, lemony chiffon that always came out perfect. Then she misplaced the recipe sometime in the 90's and I thought it was lost forever. In a bit of serendipity, my best friend from elementary school got my address a couple of months ago and we started corresponding. I mentioned the recipe to her (even she remembered the cake after all these years!) and lamented that I doubted I'd ever find it again. Well, guess what? My mom had given her mom the recipe when we were kids, and she still had it! I was so happy I could have hugged my friend - if she didn't live 2000 miles away! I'm posting this here so I'll never, ever lose it again. Note: Thanks to **Tinkerbell** for reminding me that the cake needs to cool upside down so it stays tall and fluffy!

    Recipe #381018

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