Pumpkin Roll III

Ingredients

• 1 1/2 cups self-rising flour
• 1 cup white sugar
• 1 cup brown sugar
• 1 teaspoon nutmeg
• 2 teaspoons ground cinnamon
• 2 teaspoons pumpkin pie spice
• 6 eggs
• 1 1/3 cups canned pumpkin puree
•  
• 1/2 cup butter, softened
• 2 (8 ounce) packages cream cheese, softened
• 2 cups confectioners' sugar

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch pan.
2. Combine the self-rising flour, white sugar, brown sugar, nutmeg, cinnamon and pumpkin pie spice. Stir in the pumpkin, then beat in the eggs, one at a time, until blended.
3. Pour batter into prepared pan. Bake in the preheated oven for 15 minutes, or until a toothpick inserted into the center of the cake comes out clean. Immediately turn cake out onto a damp cotton towel. Starting from a long side, roll cake with the towel jelly-roll fashion. Cool cake roll, seam side down, on wire rack until completely cool, about 1 hour. Gently unroll to fill.
4. To make the cream cheese filling: Cream together the butter and cream cheese until light and fluffy. Beat in the confectioners' sugar, mixing until smooth.

http://allrecipes.com/Recipe/Pumpkin-Roll-III-2/Detail.aspx

Granny Kat's Pumpkin Roll

Ingredients

• 3/4 cup all-purpose flour
• 1 cup white sugar
• 1 teaspoon baking soda
• 2 teaspoons pumpkin pie spice
• 1 cup pumpkin puree
• 3 eggs
• 1 teaspoon lemon juice
• 2 tablespoons confectioners' sugar
•  
• 1 (8 ounce) package cream cheese, softened
• 1/4 cup butter
• 1 teaspoon vanilla extract
• 1 cup confectioners' sugar

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13 inch jelly roll pan or cookie sheet.
2. In a large bowl, mix together flour, sugar, baking soda, and pumpkin pie spice. Stir in pumpkin puree, eggs, and lemon juice. Pour mixture into prepared pan. Spread the mixture evenly.
3. Bake at 375 degrees F (190 degrees C) for 15 minutes.
4. Lay a damp linen towel on the counter, sprinkle it with confectioner's sugar, and turn the cake onto the towel. Carefully roll the towel up (lengthwise) with the cake in it. Place the cake-in-towel on a cooling rack and let it cool for 20 minutes.
5. Make the icing: In a medium bowl, blend cream cheese, butter, vanilla, and sugar with a wooden spoon or electric mixer.
6. When the cake has cooled 20 minutes, unroll it and spread icing onto it. Immediately re-roll (not in the towel this time), and wrap it with plastic wrap. Keep the cake refrigerated or freeze it for up to 2 weeks in aluminum foil. Cut the cake in slices just before serving.

http://allrecipes.com/Recipe/Granny-Kats-Pumpkin-Roll/Detail.aspx

Libby's® Pumpkin Cheesecake

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/3 cup butter
• 1/4 cup granulated sugar
• 3 (8 ounce) packages cream cheese
• 1 cup granulated sugar
• 1/4 cup packed light brown sugar
• 2 large eggs
• 1 (15 ounce) can LIBBY'S® 100% Pure Pumpkin
• 2/3 cup NESTLE® CARNATION® Evaporated Milk
• 2 tablespoons cornstarch
• 1 1/4 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 (16 ounce) container sour cream
• 1/3 cup granulated sugar
• 1 teaspoon vanilla extract

Directions

1. PREHEAT oven to 350 degrees F.
2. COMBINE graham cracker crumbs, butter and granulated sugar in medium bowl. Press onto bottom and 1 inch up side of ungreased 9-inch springform pan. Bake for 6 to 8 minutes (do not allow to brown). Cool on wire rack for 10 minutes.
3. BEAT cream cheese, granulated sugar and brown sugar in large mixer bowl until fluffy. Beat in eggs, pumpkin and evaporated milk. Add cornstarch, cinnamon and nutmeg; beat well. Pour into crust.
4. BAKE for 55 to 60 minutes or until edge is set but center still moves slightly.
5. COMBINE sour cream, granulated sugar and vanilla extract in small bowl; mix well. Spread over surface of warm cheesecake. Bake for 5 minutes. Cool on wire rack. Refrigerate for several hours or overnight. Remove side of springform pan.

http://allrecipes.com/Recipe/Libbys-Pumpkin-Cheesecake/Detail.aspx

Pumpkin Cake III

Ingredients

• 2 cups white sugar
• 1 1/4 cups vegetable oil
• 1 teaspoon vanilla extract
• 2 cups canned pumpkin
• 4 eggs
• 2 cups all-purpose flour
• 3 teaspoons baking powder
• 2 teaspoons baking soda
• 1/4 teaspoon salt
• 2 teaspoons ground cinnamon
• 1 cup chopped walnuts (optional

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 12x18 inch pan. Sift together the flour, baking powder, baking soda, salt and cinnamon. Set aside.
2. In a large bowl combine sugar and oil. Blend in vanilla and pumpkin, then beat in eggs one at a time. Gradually beat in flour mixture. Stir in nuts. Spread batter into prepared 12x18 inch pan.
3. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

http://allrecipes.com/Recipe/Pumpkin-Cake-III/Detail.aspx

Double Layer Pumpkin Cheesecake

Ingredients

• 2 (8 ounce) packages cream cheese, softened
• 1/2 cup white sugar
• 1/2 teaspoon vanilla extract
• 2 eggs
• 1 (9 inch) prepared graham cracker crust
• 1/2 cup pumpkin puree
• 1/2 teaspoon ground cinnamon
• 1 pinch ground cloves
• 1 pinch ground nutmeg
• 1/2 cup frozen whipped topping, thawed

Directions

1. Preheat oven to 325 degrees F (165 degrees C).
2. In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.
3. Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
4. Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.

http://allrecipes.com/Recipe/Double-Layer-Pumpkin-Cheesecake-2/Detail.aspx

Cake decorating

Main article: Cake decorating

A finished cake is often enhanced by covering it with icing, or frosting, and toppings such as sprinkles, which are also known as "jimmies" in certain parts of the United States and "hundreds and thousands" in the United Kingdom. Frosting is usually made from powdered (icing) sugar, sometimes a fat of some sort, milk or cream, and often flavorings such as vanilla extract or cocoa powder. Some decorators use a rolled fondant icing. Commercial bakeries tend to use lard for the fat, and often whip the lard to introduce air bubbles. This makes the icing light and spreadable. Home bakers either use lard, butter, margarine or some combination thereof. Sprinkles are small firm pieces of sugar and oils that are colored with food coloring. In the late 20th century, new cake decorating products became available to the public. These include several specialized sprinkles and even methods to print pictures and transfer the image onto a cake.
Special tools are needed for more complex cake decorating, such as piping bags or syringes, and various piping tips. To use a piping bag or syringe, a piping tip is attached to the bag or syringe using a coupler. The bag or syringe is partially filled with icing which is sometimes colored. Using different piping tips and various techniques, a cake decorator can make many different designs. Basic decorating tips include open star, closed star, basketweave, round, drop flower, leaf, multi, petal, and specialty tips.

 

Chocolate layer cake with chocolate frosting and shaved chocolate topping

Royal icing, marzipan (or a less sweet version, known as almond paste), fondant icing (also known as sugarpaste) and buttercream are used as covering icings and to create decorations. Floral sugarcraft or wired sugar flowers are an important part of cake decoration. Cakes for special occasions, such as wedding cakes, are traditionally rich fruit cakes or occasionally Madeira cakes (also known as whisked or fatless sponge), that are covered with marzipan and either iced using royal icing or sugarpaste. They are finished with piped borders (made with royal icing) and adorned with a piped message, wired sugar flowers, hand-formed fondant flowers, marzipan fruit, piped flowers, or crystallized fruits or flowers such as grapes or violets

http://en.wikipedia.org/wiki/Cake

Varieties

Cakes are broadly divided into several categories, based primarily on ingredients and cooking techniques.

• Yeast cakes are the oldest, and are very similar to yeast breads. Such cakes are often very traditional in form, and include such pastries as babka and stollen.
• Cheesecakes, despite their name, aren't really cakes at all. Cheesecakes are in fact custard pies, with a filling made mostly of some form of cheese (often cream cheese, mascarpone, ricotta or the like), and have very little to no flour added, although a flour-based crust may be used. Cheesecakes are also very old, with evidence of honey-sweetened cakes dating back to ancient Greece.
• Sponge cakes are thought to be the first of the non-yeast-based cakes and rely primarily on trapped air in a protein matrix (generally of beaten eggs) to provide leavening, sometimes with a bit of baking powder or other chemical leaven added as insurance. Such cakes include the Italian/Jewish pan di Spagna and the French Génoise. Highly decorated sponge cakes with lavish toppings are sometimes called gateau, after the French word for cake.
• Butter cakes, including the pound cake and devil's food cake, rely on the combination of butter, eggs, and sometimes baking powder to provide both lift and a moist texture.

Cakes are broadly divided into several categories, based primarily on ingredients and cooking techniques.

• Yeast cakes are the oldest, and are very similar to yeast breads. Such cakes are often very traditional in form, and include such pastries as babka and stollen.
• Cheesecakes, despite their name, aren't really cakes at all. Cheesecakes are in fact custard pies, with a filling made mostly of some form of cheese (often cream cheese, mascarpone, ricotta or the like), and have very little to no flour added, although a flour-based crust may be used. Cheesecakes are also very old, with evidence of honey-sweetened cakes dating back to ancient Greece.
• Sponge cakes are thought to be the first of the non-yeast-based cakes and rely primarily on trapped air in a protein matrix (generally of beaten eggs) to provide leavening, sometimes with a bit of baking powder or other chemical leaven added as insurance. Such cakes include the Italian/Jewish pan di Spagna and the French Génoise. Highly decorated sponge cakes with lavish toppings are sometimes called gateau, after the French word for cake.
• Butter cakes, including the pound cake and devil's food cake, rely on the combination of butter, eggs, and sometimes baking powder to provide both lift and a moist texture.

Beyond these classifications, cakes can be classified based on their appropriate accompaniment (such as coffee cake) and contents (e.g. fruitcake or flourless chocolate cake).
Some varieties of cake are widely available in the form of cake mixes, wherein some of the ingredients (usually flour, sugar, flavoring, baking powder, and sometimes some form of fat) are premixed, and the cook needs add only a few extra ingredients, usually eggs, water, and sometimes vegetable oil or butter. While the diversity of represented styles is limited, cake mixes do provide an easy and readily available homemade option for cooks who are not accomplished bakers.

Special-purpose cakes

Cakes may be classified according to the occasion for which they are intended. For example, wedding cakes, birthday cakes, and Passover plava (a type of Jewish sponge cake sometimes made with matzo meal) are all identified primarily according to the celebration they are intended to accompany. The cutting of a wedding cake constitutes a social ceremony in some cultures. The Ancient Roman marriage ritual of confarreatio originated in the sharing of a cake.
Particular types of cake may be associated with particular festivals, such as stollen (at Christmas), babka and simnel cake (at Easter), or mooncake.



http://en.wikipedia.org/wiki/Cake

Cake flour

Special cake flour with a high starch-to-gluten ratio is made from fine-textured, soft, low-protein wheat. It is strongly bleached, and compared to all-purpose flour, cake flour tends to result in cakes with a lighter, less dense texture.^[1] Therefore, it is frequently specified or preferred in cakes meant to be soft, light, and or bright white, such as angel food cake. However, cake flour is generally not considered mandatory for good results, and its effect on the cake's texture can readily be simulated by adding corn starch and/or baking soda to all-purpose flour.^{[2][3][4][5][6]} Some recipes explicitly specify or permit all-purpose flour,^[7][8] notably where a firmer or denser cake texture is desired.





http://en.wikipedia.org/wiki/Cake

Pound layer cake

Cake is a form of food, typically a sweet, baked dessert. Cakes normally contain a combination of flour, sugar, eggs, and butter or oil, with some varieties also requiring liquid (typically milk or water) and leavening agents (such as yeast or baking powder). Flavorful ingredients like fruit purées, nuts or extracts are often added, and numerous substitutions for the primary ingredients are possible. Cakes are often filled with fruit preserves or dessert sauces (like pastry cream), iced with buttercream or other icings, and decorated with marzipan, piped borders or candied fruit.
Cake is often the dessert of choice for meals at ceremonial occasions, particularly weddings, anniversaries, and birthdays. There are countless cake recipes; some are bread-like, some rich and elaborate and many are centuries old. Cake making is no longer a complicated procedure; while at one time considerable labor went into cake making (particularly the whisking of egg foams), baking equipment and directions have been simplified that even the most amateur cook may bake a cake.



http://en.wikipedia.org/wiki/File:Pound_layer_cake.jpg

Cake (band)

Cake is an American alternative rock band from Sacramento, California. Noted for their idiosyncratic approach to music, Cake (often stylized as CAKE) became popular in the late 1990s with their album Fashion Nugget, which spawned several singles, with "The Distance" being the highest-charting single. Cake's musical style is characterized by lead singer John McCrea's half-sung, half-spoken vocals and lyrical wordplay. The band has switched out several members in the years since its first album, Motorcade of Generosity, in 1994. Their sixth and latest full-length album, Showroom of Compassion, is scheduled to be released on January 11, 2011.

History

Cake was founded in 1991 and composed of vocalist/songwriter John McCrea, guitarist Greg Brown, trumpeter Vince DiFiore, bassist Shon Meckfessel and drummer Frank French. Shon Meckfessel soon left and was replaced by Gabe Nelson. In 1993, the band released its debut single, "Rock 'n' Roll Lifestyle". Although self-released, the single managed to hit number 31 on the US Modern Rock Tracks. After the moderate radio success of their first single, Cake released their debut album titled Motorcade of Generosity. Eventually, Cake signed a deal with Capricorn Records, who in turn released the album nationally on February 7, 1994. Some time after this deal Gabe Nelson and Frank French left the band.

On September 17, 1996, Cake released their second album, Fashion Nugget. The album produced the radio gem "The Distance", which "dominated alternative radio that fall".^[1] The next single released from Fashion Nugget was a cover of Perren and Fekaris's "I Will Survive".
Cake released their third studio album, Prolonging the Magic, on October 6, 1998. This album contained the hit single "Never There" which reached number 1 on the U.S. Modern Rock Tracks.
On July 24, 2001, Cake released their fourth full-length album titled Comfort Eagle. This was Cake's first release under Columbia records. The lead single "Short Skirt/Long Jacket" was a major hit on alternative radio stations, climbing to number 7 on the U.S. Modern Rock Tracks, and is now the theme song to the TV series Chuck. It was also used as the background music for an Apple iPod Nano commercial launched in September 2010.
Cake's fifth album, Pressure Chief, was released on October 5, 2004. It contained the moderately successful singles "No Phone" and a cover of the Bread song "The Guitar Man".
In 2006 Cake announced Live at the Crystal Palace, the band's first live album. The album was delayed to 2007 and then 2008 before the band announced that they currently don't have plans to release it.
Cake released a compilation, B-Sides and Rarities, on October 2, 2007. It features covers of Black Sabbath's "War Pigs", Barry White's "Never, Never Gonna Give You Up," Singleton, Snyder & Kaempfert's "Strangers in the Night" and Piero Umiliani's "Mahna Mahna", as well as live versions of Cake songs "Short Skirt/Long Jacket" and "It's Coming Down". Rarities is the band's first album on its own label, Upbeat Records.
In 2008 the band removed their studio (Upbeat Studio) from dependence on Sacramento, California's power grid by installing a system of solar panels. The band subsequently announced that their upcoming studio album will be "recorded using 100% solar energy." ^[2]
A new studio album is currently in the works, due to be released on January 11, 2011. Titled Showroom of Compassion, John McCrea describes the album's sound as "very different" from previous Cake records, also indicating that he will be playing piano much more than usual.^[3] The album will be released on Upbeat Records.^[4] Cake released a new song from the upcoming album in September, called "Sick Of You".

Member changes
Damiani left the band in 1997, replaced by Gabe Nelson. Greg Brown left in 1998, replaced by Xan McCurdy. Brown and Damiani continued to work together when they formed the band Deathray. Todd Roper left the band to focus on parenthood after recording Comfort Eagle, and subsequently also joined Deathray, before that group disbanded in 2007. Drummer Paulo Baldi joined Cake in 2003 during the second "Unlimited Sunshine Tour". (See Band Lineup for more)

Musical style
Although Cake's music is often classified as alternative rock or indie rock, it combines multiple musical genres, such as ska, funk, rockabilly, pop, jazz, rap, and country. Cake's music features droll lyrics rife with word play and syncopation, catchy distorted guitar riffs (courtesy of guitarist Greg Brown until 1998, and bass player Victor Damiani until 1997), prominent use of a Moog, and a solo trumpet (played by Vince DiFiore).

Touring
Cake headlined the Unlimited Sunshine Tour festival in the summer of 2002 among an eclectic ensemble of bands including Modest Mouse, The Flaming Lips, De La Soul, Latin techno fusion band Kinky and bluegrass group The Hackensaw Boys. Cake brought back the tour in 2003 with Cheap Trick, country singer Charlie Louvin, garage rockers The Detroit Cobras and a return performance from The Hackensaw Boys. The tour returned in 2007 with the Brazilian Girls on the East Coast dates, return of The Detroit Cobras for the West Coast dates, and Oakley Hall, Agent Ribbons and King City for all the shows. Cake headlined Artscape 2009, in Baltimore, MD.

Band lineup

• John McCrea – lead vocals, rhythm guitar, organ, piano, vibraslap (1991–present)
• Vince DiFiore - trumpet, keyboard, harmony vocals, percussion (1991–present)
• Xan McCurdy – lead guitar (1998–present)
• Gabe Nelson – bass guitar (1991–1993, 1997–present)
• Paulo Baldi – drums, percussion (2003–present)

Former Members:

• Greg Brown – lead guitar (1991–1998)
• Victor Damiani – bass guitar (1993–1997)
• Shon Meckfessel – bass guitar (1991)
• Frank French – drums, percussion (1991–1994)
• Michael Thorn - Trumpet (1994–1995) - Subbed for Vince DiFiore during year he got married.
• Todd Roper - drums, percussion (1994–2002)
• Pete McNeal - drums, percussion (2002–2003)
• Andrew Griffin – drums (substituted for Paulo Baldi due to schedule conflicts on 2007 for European tour)

http://en.wikipedia.org/wiki/Cake_(band)