Try Making Avon Branch Library’s Teen Bake-Off Winning Recipes!
Try making the following delicious winning recipes!
The 2013 winners are Julie Penzvalto, First Place Teen Bake-Off Recipe Winner; Emma Wagner, Second Place Teen Bake-Off Recipe Winner; and Brianna Oliva, Third Place Teen Bake-Off Recipe Winner.
Thanks to all for participating.
See photos of the winning recipes on our Pinterest page!
Blueberry Lemon Lavender Dream Cake
Submitted by Julie Penzvalto, First Place Teen Bake-Off Recipe Winner
Cake: 4 ½ cups unbleached flour 4 tsp baking powder 3 cups sugar 8 eggs 2 cups milk Zest and juice of 2 lemons 1 ½ cups salted butter 2 tsp lemon extract 4 tsp vanilla
Lemon Curd Filling: 6 egg yolks ¼ cup lemon juice 2 T lemon zest 1 tsp. Lemon extract ½ cup butter
Blueberry Lavender Swirl: 1 cup blueberries 1 tsp food grade lavender ½ cup sugar
Frosting: 1 cup egg whites 2 cups sugar 2 cups unsalted butter 1 ½ T food grade lavender Red and blue food coloring
Cake: Combine all dry ingredients in a large bowl. In a separate bowl, beat butter and sugar until light and fluffy. Add eggs one at a time. Add vanilla, lemon extract, zest and juice. Beat on high for 3 minutes. Add milk and dry ingredients alternately. Pour into 9 inch baking pans. Set aside.
Blueberry Lavender Swirl: Cut blueberries in half. Place in small saucepan. Add food grade lavender. Mash with fork over medium heat. Add sugar and stir for additional 3 minutes on low. Strain. Cool. Mix ¼ cup of cake batter into cooled blueberry swirl. Add half of the mixture to each pan of cake batter. Swirl with knife. Bake at 350 degrees for 35 minutes, or until knife inserted in center comes out clean.
Prepare Lemon Curd: In a heat proof medium bowl, combine all ingredients. Over double boiler on high heat, stir until it thickens and sticks to the back of the spoon. Set aside to cool. Fill cooled cake with lemon curd.
Frosting: In a large heatproof bowl, combine egg whites, food grade lavender and sugar. Over a double boiler on high heat, stir until sugar is melted. Strain. Set aside for 10 minutes. Beat on high speed until cool. Cut butter into chunks and add piece by piece, using paddle attachment. Add food coloring until desired color is achieved.
Pink Lemonade Cupcakes
(What could be sweeter for summer?)
Submitted by Emma Wagner, Second Place Teen Bake-Off Recipe Winner
2 ½ cups all-purpose flour ¾ cup sugar 2 teaspoons baking powder ½ tea salt 8 tablespoons butter ½ cup buttermilk 2 large eggs 2 teaspoons vanilla extract 2 tablespoons pink lemonade concentrate
Heat at 350 degrees Wisk all wet ingredients, add dry. Divide evenly in a prepared tin Cook 20 – 24 minutes
Frosting: 2 cups Crisco ½ cup pink lemonade concentrate 3 teaspoons vanilla 2 lbs confection sugar Mix Crisco and wet ingredients, add sugar.
Ice Cream Cone Cakes
Submitted by Brianna Oliva, Third Place Teen Bake-Off Recipe Winner
1 box Betty Crocker® SuperMoist® party rainbow chip cake mix Water, vegetable oil and eggs called for on cake mix box 24 flat-bottom ice cream cones 1 to 2 containers Betty Crocker® Rich & Creamy frosting (any flavor)
1) Heat oven to 350 degrees Fahrenheit (325 F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
2) Make cake batter as directed on box. Divide batter evenly among muffin cups (two-thirds full). Place ice cream cone upside down on batter in each cup.
3) Bake 16 to 22 minutes or until toothpick inserted in cake comes out clean (cones may tilt on batter). Cool completely, about 30 minutes. Remove paper baking cups. Generously frost cake with frosting, and decorate as desired. Store loosely covered.
After frosting, enjoy a downpour! Sprinkle frosted cone cakes with any of the following: breakfast cereal, animal crackers, dried fruit, candy sprinkles, crushed hard candies, graham cracker crumbs, granola, mini chocolate chips or chopped nuts. Vary the flavor of your cake cones by using other varieties of Betty Crocker® cake mix. You could also try different flavors of flat-bottom cones. Help steady Ice Cream Cone Cakes on a serving plate by putting a small amount of frosting on the cone bottom; lightly press cone onto plate.
Source: Betty Crocker®