One More Bite Catering and Events

Category: Cakes

  • Fluff Cakes

    Fluff Cakes

    Based on Japanese Souffle Pancakes

    Ingredients

    1 ¼ cups Cake Flour, Sifted
    3 tbsp Milk
    2 tbsp Butter, Melted
    1 tsp Vanilla Extract
    5 tbsp Granulated White Sugar
    4 Eggs, Separated (Whites and Yolks Separate)
    ½ tsp Cream of Tartar

    Directions

    In a bowl, add milk, butter, vanilla and egg yolks. Sift in the flour. Mix with a whisk until batter becomes smooth.

    In a stand mixer (or with a hand mixer), add egg whites that should be chilled, sugar and cream of tartar. The mixing bowl should be clean and free of oils. Whip until the whites are stiff.

    Using a rubber spatula, gently fold the whipped whites into the other batter. Don’t over mix, but make sure there are no white streaks.

    Heat a pan over medium low heat. Grease molds with a non-stick spray and grease the pan with a non-stick spray. When the pan is hot, fill the molds 1/2-3/4 of the way.

    You can add 1/2 a TBSP of water to the pan and then cover and cook for 5 minutes or until the tops of the pancakes look set. Using a spatula, flip the pancakes still in the molds, over. Cook for another 3 minutes.

    Remove from pan with a spatula, and remove gently from molds. The pancakes should be springy. Serve immediately with syrup, butter, and fruit or the toppings of your choice.

  • Carrot Cake Muffins with Cream Cheese Icing

    Carrot Cake Muffins with Cream Cheese Icing

    This tasty quick bread is both a sweet breakfast or decadent dessert!

    Ingredients

    Carrot Cake
    2 cups Shredded Carrots, Packed
    1 cup All Purpose Flour
    1 cup Granulated Sugar
    1.50 tsp Ground Cinnamon
    1 tsp Baking Soda
    ½ tsp Baking Powder
    ½ tsp Salt
    ⅔ cup Vegetable Oil or Melted Butter
    2 Eggs, Beaten
    Cream Cheese Icing
    6 oz Cream Cheese, Softened
    6 tbsp Unsalted Butter, Softened
    2 cups Powdered Sugar (Plus Extra)
    1.50 tsp Vanilla Extract

    Directions

    Carrot Cake

    Combine all dry ingredients in a bowl (NOT Shredded Carrot).

    In a separate bowl, start with Shredded Carrots, then add oil. Then mix in dry ingredients and finally add the eggs. Mix well, but until just combined. You shouldn’t be able to see pockets of egg white or yolk.

    Grease a muffin tin well with butter or vegetable oil. Ideally, cut out small circles of parchment paper and place in the bottom of each tin. Fill 2/3 of the tin.

    Bake in a 350F degree oven for approximately 20 minutes*, rotating halfway.

    *Oven temperatures can vary greatly. Check every ten minutes. These can bake in about 13 minutes.
    **This is a quick-bread, so they will not raise much. This is normal for this recipe.

    Cream Cheese Icing

    Beat together Cream Cheese, Butter and Vanilla Extract.

    Add Powdered Sugar 1/2 cup at a time until loose and silky.

    *Humidity can effect the outcome of the Icing. If the Icing is too dry you can whisk in some milk or cream. If too wet, add in additional powdered sugar, one tablespoon at a time.

Exclusive Offer!

Sign up for our mailing list and receive a free 30 minute consultation!