make a Baseball shirt cake?

[felicianareb]

Say Oxpatchreb, I don't care what USC says, Can you help me with a good King Cake recipe...?

Why, Feliciana? There are plenty of good places to order from around there?

Try Ambrosia in BR...

THANKS! But this is the cooking thread, not the take-out thread...

[parrotreb]

Say Oxpatchreb, I don't care what USC says, Can you help me with a good King Cake recipe...?

I made this one last year and it is quite good. It's an Emeril recipe so it is quite easy. Only twist I added was to infuse the cream cheese with key lime juice and use key lime juice in icing.

* 2 envelopes active dry yeast
* 1/2 cup granulated sugar
* 1/4 pound (1 stick) unsalted butter, melted
* 1-1/2 cups warm milk (about 110°F)
* 1/2 cup warm water
* 5 large egg yolks, at room temperature
* 4 1/2 cups bleached all-purpose flour
* 2 teaspoons salt
* 1 teaspoon freshly grated nutmeg
* 1 teaspoon grated lemon zest
* 1 teaspoon vegetable oil
* 1 pound cream cheese, at room temperature
* 4 cups confectioner's sugar
* 1 plastic king cake baby or a pecan half
* 5 tablespoons milk, at room temperature
* 3 tablespoons fresh lemon juice
* Purple-, green-, and gold-tinted sugar sprinkles

Combine the yeast and granulated sugar in the bowl of a stand mixer fitted with a dough hook. Add the melted butter and warm milk and warm water. Beat at low speed for 1 minute. With the mixer running, add the egg yolks, then beat for 1 minute at medium-low speed. Add the flour, salt, nutmeg, and lemon zest and beat until everything is incorporated. Increase the speed to high and beat until the dough pulls away from the sides of the bowl, forms a ball, and starts to climb up the dough hook. If the dough is uncooperative in coming together, add a bit of warm water (110 degrees), a tablespoon at a time, until it does.

Remove the dough from the bowl. Using your hands, form the dough into a smooth ball. Lightly oil a bowl with the vegetable oil. Place the dough in the bowl and turn it to oil all sides. Cover with plastic wrap and set aside in a warm, draft-free place until doubled in size, about 2 hours.

Meanwhile, make the filling. In a large mixing bowl, combine the cream cheese and 1 cup of the confectioner's sugar. Blend by hand or with an electric mixer on low speed. Set aside.

Line a baking sheet with parchment paper.

Turn the dough out onto a lightly floured work surface. Using your fingers, pat it out into a rectangle about 30 inches long and 6 inches wide.

Spread the filling lengthwise over the bottom half of the dough, then flip the top half of the dough over the filling. Seal the edges, pinching the dough together. Shape the dough into a cylinder and place it on the prepared baking sheet seam side down. Shape the dough into a ring and pinch the ends together so there isn't a seam. Insert the king cake baby or pecan half into the ring from the bottom so that it is completely hidden by the dough.

Cover the ring with plastic wrap or a clean kitchen towel and place in a warm, draft-free place. Let the dough rise until doubled in size, about 45 minutes.

Meanwhile, preheat the oven to 350°F.

Brush the top of the risen cake with 2 tablespoons of the milk. Bake until golden brown, 25 to 30 minutes. Remove from the oven and let cool completely on a wire rack.

Make the icing. Combine the remaining 3 tablespoons milk, the lemon juice, and the remaining 3 cups confectioner's sugar in medium-size mixing bowl. Stir to blend well. With a rubber spatula, spread the icing evenly over the top of the cake. Sprinkle with the sugar crystals, alternating colors around the cake.

[felicianareb]

Say Oxpatchreb, I don't care what USC says, Can you help me with a good King Cake recipe...?

I made this one last year and it is quite good. It's an Emeril recipe so it is quite easy. Only twist I added was to infuse the cream cheese with key lime juice and use key lime juice in icing.

* 2 envelopes active dry yeast
* 1/2 cup granulated sugar
* 1/4 pound (1 stick) unsalted butter, melted
* 1-1/2 cups warm milk (about 110°F)
* 1/2 cup warm water
* 5 large egg yolks, at room temperature
* 4 1/2 cups bleached all-purpose flour
* 2 teaspoons salt
* 1 teaspoon freshly grated nutmeg
* 1 teaspoon grated lemon zest
* 1 teaspoon vegetable oil
* 1 pound cream cheese, at room temperature
* 4 cups confectioner's sugar
* 1 plastic king cake baby or a pecan half
* 5 tablespoons milk, at room temperature
* 3 tablespoons fresh lemon juice
* Purple-, green-, and gold-tinted sugar sprinkles

Combine the yeast and granulated sugar in the bowl of a stand mixer fitted with a dough hook. Add the melted butter and warm milk and warm water. Beat at low speed for 1 minute. With the mixer running, add the egg yolks, then beat for 1 minute at medium-low speed. Add the flour, salt, nutmeg, and lemon zest and beat until everything is incorporated. Increase the speed to high and beat until the dough pulls away from the sides of the bowl, forms a ball, and starts to climb up the dough hook. If the dough is uncooperative in coming together, add a bit of warm water (110 degrees), a tablespoon at a time, until it does.

Remove the dough from the bowl. Using your hands, form the dough into a smooth ball. Lightly oil a bowl with the vegetable oil. Place the dough in the bowl and turn it to oil all sides. Cover with plastic wrap and set aside in a warm, draft-free place until doubled in size, about 2 hours.

Meanwhile, make the filling. In a large mixing bowl, combine the cream cheese and 1 cup of the confectioner's sugar. Blend by hand or with an electric mixer on low speed. Set aside.

Line a baking sheet with parchment paper.

Turn the dough out onto a lightly floured work surface. Using your fingers, pat it out into a rectangle about 30 inches long and 6 inches wide.

Spread the filling lengthwise over the bottom half of the dough, then flip the top half of the dough over the filling. Seal the edges, pinching the dough together. Shape the dough into a cylinder and place it on the prepared baking sheet seam side down. Shape the dough into a ring and pinch the ends together so there isn't a seam. Insert the king cake baby or pecan half into the ring from the bottom so that it is completely hidden by the dough.

Cover the ring with plastic wrap or a clean kitchen towel and place in a warm, draft-free place. Let the dough rise until doubled in size, about 45 minutes.

Meanwhile, preheat the oven to 350°F.

Brush the top of the risen cake with 2 tablespoons of the milk. Bake until golden brown, 25 to 30 minutes. Remove from the oven and let cool completely on a wire rack.

Make the icing. Combine the remaining 3 tablespoons milk, the lemon juice, and the remaining 3 cups confectioner's sugar in medium-size mixing bowl. Stir to blend well. With a rubber spatula, spread the icing evenly over the top of the cake. Sprinkle with the sugar crystals, alternating colors around the cake.

Thanks Parrot. It's amazing how far this stuff spreads. I never heard of a King Cake when I was growing up in the Florida parishes. When I left Oxford in 1979 and moved to Baton Rouge they had only recently crept in from New Orleans. Now they're all over the place.

[oxpatchreb]

How to make a Baseball shirt cake? I am looking to make a baseball shirt cake for my sons 1st birthday. I want to make it a 2 layer cake meaning the same size just so its thicker! What do I need to make the cake stick together? I will not be using a shirt cake pan because I can not find one nor do I have time to order one! Please help me. I also will be using a special cake and frosting recipe that has no sugar. Any help would be great. Thank You so much in advance.

You guys will respond to anything. This is Spam. I'm surprised you didn't include your usual girlie collection of emoticons.

Meh, I figure that it might actually be someone looking for advice. By now, it seems you'd be right due to lack of response. Either way, it took 2 minutes of my time to throw some advice at him/her. Even though I may have been quasi-burned, it's still

OPR- 136
Spammers - 1

I'll take a .992 win percentage all day.

[oxpatchreb]

Say Oxpatchreb, I don't care what USC says, Can you help me with a good King Cake recipe...?

I'd love to help bro. But I'm no baker. I'll slam some sweet etouffe', jambalya, pork shoulder, boiled crawfish, blackend catfish, shrimp creole, cajun fettuccine etc on you, but the only way I can bake a cake is with Betty Crocker at my side. Sorry dude.

[bleuwolfe]

Say Oxpatchreb, I don't care what USC says, Can you help me with a good King Cake recipe...?

I'd love to help bro. But I'm no baker. I'll slam some sweet etouffe', jambalya, pork shoulder, boiled crawfish, blackend catfish, shrimp creole, cajun fettuccine etc on you, but the only way I can bake a cake is with Betty Crocker at my side. Sorry dude.

cajun fettuccine, now that sounds interesting (love the rest but never had this).. if its ez would love to hear your recipe.

[------------------]

Heck, I'd love to have that recipe myself...post it here if you can.

And Bluewolfe...your new eye avatar is freakin' me out.

[badmotorfinger]

Heck, I'd love to have that recipe myself...post it here if you can.

And Bluewolfe...your new eye avatar is freakin' me out.

I think I would have to try that one too. Sounds tasty.

[rebelliousb]

Heck, I'd love to have that recipe myself...post it here if you can.

And Bluewolfe...your new eye avatar is freakin' me out.

I think I would have to try that one too. Sounds tasty.

Recipe threads are fine. Do it all the time on Nafoom...only with Fowl language.

[Hagar]

Heck, I'd love to have that recipe myself...post it here if you can.

And Bluewolfe...your new eye avatar is freakin' me out.

I think I would have to try that one too. Sounds tasty.

Recipe threads are fine. Do it all the time on Nafoom...only with Fowl language.

Fowl Language??

DUCK! is that an example??

[OMNOB]

For what it is worth, here is my recipe:

Blackened Chicken and Shrimp Fettuccine Alfredo

2 boneless, skinless chicken *beep*
1lb peeled and deviened shrimp
1 cup blackening spice use Zatarain's)
2 tablespoons extra virgin olive oil
3 tablespoons minced garlic
1 cup roughly chopped marinated sun dried tomatoes
1/4 cup white wine
3 cups heavy cream
3/4 cup grated parm
1 small onion, diced
1/2 green bell pepper, diced
1 teaspoon sea salt
1 teaspoon ground black pepper
1lb cooked fettuccine
1/2 cup sliced scallions

Preheat oven to 350 degrees

Dredge chicken *beep* and shrimp in balckening season and place in first the chicken into a cast iron skillet over high heat. Blacken both sides and then place chicken in the oven for about 10 mins or until the eternal temperature reaches 165 degrees. Remove chicken, slice on the bias and set aside. Blacken shrimp in the same manner (exclude the oven) and set aside.

In a saute pan over medium heat add the olive oil, onion, and bell pepper and slightly carmelize. Add garlic and again slightly carmelize. Then add sun dried tomatoes and chicken slices. Deglaze the pan with white wine. Add the heavy cream, increase the heat to simmer, and reduce cream sauce by half.

When the cream sauce is to desired consistency, stir in 1/2 cup of parm, the shrimp, salt, pepper, and pasta.

Garnish with scallions and the remaining 1/4 cup parm.

So there's that, but, hey Oxpatch, i'd like to have your recipe too.

[bleuwolfe]

For what it is worth, here is my recipe:

Blackened Chicken and Shrimp Fettuccine Alfredo

2 boneless, skinless chicken *beep*
1lb peeled and deviened shrimp
1 cup blackening spice use Zatarain's)
2 tablespoons extra virgin olive oil
3 tablespoons minced garlic
1 cup roughly chopped marinated sun dried tomatoes
1/4 cup white wine
3 cups heavy cream
3/4 cup grated parm
1 small onion, diced
1/2 green bell pepper, diced
1 teaspoon sea salt
1 teaspoon ground black pepper
1lb cooked fettuccine
1/2 cup sliced scallions

Preheat oven to 350 degrees

Dredge chicken *beep* and shrimp in balckening season and place in first the chicken into a cast iron skillet over high heat. Blacken both sides and then place chicken in the oven for about 10 mins or until the eternal temperature reaches 165 degrees. Remove chicken, slice on the bias and set aside. Blacken shrimp in the same manner (exclude the oven) and set aside.

In a saute pan over medium heat add the olive oil, onion, and bell pepper and slightly carmelize. Add garlic and again slightly carmelize. Then add sun dried tomatoes and chicken slices. Deglaze the pan with white wine. Add the heavy cream, increase the heat to simmer, and reduce cream sauce by half.

When the cream sauce is to desired consistency, stir in 1/2 cup of parm, the shrimp, salt, pepper, and pasta.

Garnish with scallions and the remaining 1/4 cup parm.

So there's that, but, hey Oxpatch, i'd like to have your recipe too.

Sounds very yummy, but chicken "beep"?????? too funny - the "beep" not the recipe.
Not sure I have the skill set for this one, but may have to throw caution to the winds and give it a try. Thanks!

[bleuwolfe]

Heck, I'd love to have that recipe myself...post it here if you can.

And Bluewolfe...your new eye avatar is freakin' me out.

Thought the previous eye was too passive for our red-hot Rebs.

[oxpatchreb]

K, here we go:

1/2 cup flour
1/2 cup butter
3/4 cup heavy cream
3/4 cup whole milk
1/2 cup Turkey broth
6 ounces brie (cubed)
6 ounces muniere (cubed)
4 ounces cream cheese
1/2 cup diced onion
1/2 cup diced bell pepper
5 cloves garlic minced
1 tbsp fresh parsely (chopped fine)
Favorite cajun seasoning use Slap Ya Mama)
1 lb package of frozen crawfish tails with fat (sometimes I do 1/2 crawfish and 1/2 raw shrimp)
Tabasco
1 lemon
1 lb fettuccine

Basically it's a creamy, cheesy etouffe'.

Combine cream and milk in a sauce pot. Heat slowly to avoid scorching and melt in cheeses one at a time, little by little. Season with salt and pepper to your taste. Take off heat and cover to keep warm.

Next, start with a blonde roux. Melt butter in a skillet over medium heat, whisk in flour until smooth, cook for a few minutes until it becomes barely blond. Add veggies except parsley and sweat until they start to get soft. Add Turkey broth and simmer for 15 min or so or until it's reduced and begins to thicken. Add crawfish and fat and just warm crawfish through, don't over cook them. Sprinkle in Tabasco and salt to taste. Add fettuccine sauce to the pan and stir, simmer on low until creamy and smooth, about 15 min. (add shrimp with 5 min left if you're doing it with them).

Wait till shrimp are just beginning to curl and turn pink, them pour over fettuccine, sprinkle with lemon juice, and garnish with parsley.

[badmotorfinger]

For what it is worth, here is my recipe:

Blackened Chicken and Shrimp Fettuccine Alfredo

2 boneless, skinless chicken *beep*
1lb peeled and deviened shrimp
1 cup blackening spice use Zatarain's)
2 tablespoons extra virgin olive oil
3 tablespoons minced garlic
1 cup roughly chopped marinated sun dried tomatoes
1/4 cup white wine
3 cups heavy cream
3/4 cup grated parm
1 small onion, diced
1/2 green bell pepper, diced
1 teaspoon sea salt
1 teaspoon ground black pepper
1lb cooked fettuccine
1/2 cup sliced scallions

Preheat oven to 350 degrees

Dredge chicken *beep* and shrimp in balckening season and place in first the chicken into a cast iron skillet over high heat. Blacken both sides and then place chicken in the oven for about 10 mins or until the eternal temperature reaches 165 degrees. Remove chicken, slice on the bias and set aside. Blacken shrimp in the same manner (exclude the oven) and set aside.

In a saute pan over medium heat add the olive oil, onion, and bell pepper and slightly carmelize. Add garlic and again slightly carmelize. Then add sun dried tomatoes and chicken slices. Deglaze the pan with white wine. Add the heavy cream, increase the heat to simmer, and reduce cream sauce by half.

When the cream sauce is to desired consistency, stir in 1/2 cup of parm, the shrimp, salt, pepper, and pasta.

Garnish with scallions and the remaining 1/4 cup parm.

So there's that, but, hey Oxpatch, i'd like to have your recipe too.

Sweet.....I think I can handle that. I'll let you know how that goes.