Luisa Bakes

Luisa Bakes Hi, I am Luisa and from Germany but living in the U.S.! I am devoted to baking and cooking and created this site as well as my youtube channel to share my passion (recipes) with you.

Operating as usual

10/16/2020
STRIPED HALLOWEEN CAKE

Are you looking for a more extravagantly decorated cake for Halloween?
I tried the 1/4 inch stripe comb from Evil Cake Genius for the first time and I am impressed with the outcome! I mean I still have to learn a lot but see for yourself :)
I used the monster mash sprinkle mix from Manvscakes, which contains a big amount of candies sprinkles which I like! An Instagram post of manvscakes was the inspiration for this cake. Thank you!
#recipes #bakingday #cakedecor #cakedecorating

Start off with a large bowl. Combine the sugar, eggs, oil, salt, and vanilla. Add butter milk, flour, cocoa, baking powder and baking soda and mix until everything is thoroughly incorporated. Stir in the hot coffee; the batter will be very thin. Divide the batter evenly among 2 8-inch cake pans. Bake for 40 minutes, or until a toothpick inserted in the center of each layer comes out clean. Cool the layers in the pans for 10 minutes before transferring to a wire rack to cool completely. Cut each layer one time horizontally.
For the buttercream whisk egg whites and sugar in a heatproof bowl and place it on a pot with simmering water (bain-marie). Whisk it continually until it forms soft peaks for 8 minutes. Take out the water bath and keep whisking the meringue until it reaches room temperature. Mix in the butter in small pieces. Keep mixing it until it comes together in a smooth buttercream. As a last step add the vanilla. Dye the buttercream at least 24 hours before using it to give the colors enough time to develop.
To assemble the cake, place the bottom layer on a plate and cover it with a thin layer of vanilla buttercream. Top it with the second cake layer and repeat the step. Then apply the last layer and cover the cake with buttercream on the top and its sides. Refrigerate the cake for about 40 minutes. Remove the cake from the refrigerator and apply a thick layer of black buttercream. Use the cake comb to smooth the cake, then use the stripe comb to make the stripes. Place it in the fridge for 20 minutes, then apply the colors for the stripes and smooth it out.
Prepare the dark chocolate ganache while the decorated cake is resting in the fridge. In a small bowl add chopped dark chocolate and pour hot heavy cream over it. Let it sit for 3 minutes, then whisk it until it comes together. It should have a smooth consistency but not be too runny. If wished add some black food coloring.
Enjoy!

10/14/2020
SNICKERS CAKE

My favorite candy inspired cake: SNICKERS CAKE
Salted caramel, peanut butter frosting, real Snickers pieces and silky chocolate ganache - super easy recipe!
➡️ Instagram: www.instagram.com/luisa.bakes
#baking #snickers #dessert SNICKERS

10/11/2020

Haunted cake alarm! Spooky meringue ghosts guard this moist pumpkin cake.
this cake is made with soft pumpkin cake layers filled with homemade pumpkin butter and decorated with chocolate ganache build this spooky cake. Try this pumpkin cake not only for Halloween but for any occasion this fall! Happy baking!
#halloweencake #recipeshare #baking #recipes

Ingredients:
2 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
4 large eggs, at room temperature
3/4 cup sugar
1/4 cup brown sugar
1/2 cup butter
1/2 cup vegetable oil
1 1/4 cup pumpkin puree
4 tbsp milk
1 tsp vanilla extract
4 tsp pumpkin spice

For the pumpkin butter:
1 1/2 cups pumpkin puree
1/2 cup brown sugar
1/3 cup orange juice, or apple juice
1 tsp vanilla
1 tsp pumpkin spice

For the meringue ghosts:
3 egg whites
3/4 cup sugar
3 tbsp water

For the chocolate ganache:
1 1/2 cups butter
9 oz dark chocolate

For the drip:
1/4 cup heavy cream
1/4 dark chocolate

Prepare the meringue ghosts up to 2 days in advance. Combine sugar and water in a pot and heat it with medium heat. At the same time, mix in a heat proof bowl the egg whites until they reach stiff peaks. At that time the sugar should have dissolved. Pour it slowly into the beaten egg whites. Keep whisking until it reaches stiff peaks again. Fill the meringue into a piping bag with a big round tip. Pipe some ghosts on to a lined baking tray and bake it at 200 °F for 2 hours. After that leave them in the oven overnight to cool out completely. The next day store them in an airtight container. Add with an edible marker eyes and mouth.
Start off with a large bowl. Combine the sugars with butter, oil and salt. Add eggs, vanilla, pumpkin puree, and milk. Sift in flour, baking powder, baking soda and spices and mix until everything is thoroughly incorporated. Divide the batter evenly among 2 8-inch cake pans. Bake at 350 °F for 25 minutes, or until a toothpick inserted in the center of each layer comes out clean. Cool the layers in the pans for 10 minutes before transferring to a wire rack to cool completely. Cut each layer one time horizontally.
For the pumpkin butter, mix all the ingredients in a pot and let it simmer for 20 minutes. Stir occasionally. Turn off the heat and leave it on the stove top for another 10 minutes to intensify its flavor. Fill it in a heat proof bowl and keep it in the fridge until needed.
For the chocolate ganache combine butter and chocolate in a pot and heat up on medium heat until melted. Whisk it until everything comes together. Let it cool to room temperature and beat it for 4 minutes until fluffy.
To make the cake drip heat up the heavy cream until it reaches a small simmer. Chop chocolate into small pieces and add them to a heat proof bowl. Add the hot cream and let sit for 3 minutes. Stir it until everything is well combined. If you happen to have lumps of chocolate, heat the ganache in the microwave in 10 seconds intervals until smooth. Make sure to stir it after each microwaving interval.
To decorate the cake, place the bottom layer on a plate and cover it with a thin layer of frosting. Top it with 1/3 cup of pumpkin butter and place the second cake layer on top. Repeat the step. Then apply the last layer and cover the cake with chocolate ganache completly. Refrigerate the cake for about 40 minutes. Remove the cake from the refrigerator and apply a final layer of frosting, as well as any decoration.
Enjoy!

**PRO-TIPS**

Bake the cake layers and make the pumpkin butter the day before to split work.

Add 1 tablespoon corn syrup to the sugar for the meringue to stabilize it.
Instead of edible marker use dark chocolate to create the ghost faces.

If the whipped chocolate ganache does not whip well after cooling, place it in the freezer for 5 minutes and whisk it again for 4 minutes.

A nice substitute is chocolate buttercream instead of the whipped ganache.

10/09/2020
OREO HALLOWEEN CAKE (HOMEMADE)

Trick or treat!
This unbelievable OREO cake recipe is made with soft chocolate cake layers, filled, and decorated with a delicious OREO vanilla buttercream with lots of OREO crumbs, a chocolate drip and garnished with orange Halloween OREOS and #OREO bats all around the cake! Put on your apron and get on with some baking!
How cute are these OREO bats?
#oreos #cake #halloweencake

Ingredients:
2 cups all-purpose flour
3/4 cup dark or black cocoa powder
2 tsp baking soda
1 tsp salt
2 large eggs, at room temperature
1 1/2 cups sugar
1 cup butter milk
1 cup vegetable oil
1 tsp vanilla extract
1 cup hot coffee or hot water

For the oreo buttercream:
6 egg whites, at room temperature
1 1/2 cups sugar
2 cups butter
1 tsp vanilla
2 cups oreo crumbs, sifted for piping

For the drip
1/4 cup heavy cream
1/4 dark chocolate

Start off with a large bowl. Combine the sugar, eggs, oil, salt, and vanilla. Add butter milk, flour, cocoa, baking powder and baking soda and mix until everything is thoroughly incorporated. Stir in the hot coffee; the batter will be very thin. Divide the batter evenly among 2 8-inch cake pans. Bake for 40 minutes, or until a toothpick inserted in the center of each layer comes out clean. Cool the layers in the pans for 10 minutes before transferring to a wire rack to cool completely. Cut each layer one time horizontally.
For the buttercream whisk egg whites and sugar in a heatproof bowl and place it on a pot with simmering water (bain-marie). Whisk it continually until it forms soft peaks for 8 minutes. Take out the water bath and keep whisking the meringue until stiff peaks form. Mix in the butter in small pieces. Keep mixing it until it comes together in a smooth buttercream. Add vanilla and sifted OREO Crumbs. Whip it until well incorporated.

To make the chocolate ganache cake drip heat up the heavy cream until it reaches a small simmer. Chop chocolate into small pieces and add them to a heat proof bowl. Add the hot cream and let sit for 3 minutes. Stir it until everything is well combined. If you happen to have lumps of chocolate, heat the ganache in the microwave in 10 seconds intervals until smooth. Make sure to stir it after each microwaving interval.
To decorate the cake, place the bottom layer on a plate and cover it with a thin layer of OREO buttercream. Top it with the second cake layer and repeat the step. Then apply the last layer and cover the cake with OREO buttercream on the top and its sides. Refrigerate the cake for about 40 minutes. Remove the cake from the refrigerator and apply a final layer of buttercream, as well as any decoration.
Enjoy!

**PRO-TIPS**
⁃I like to change the bowl after the meringue was cooking on the water bath to a cold bowl. That makes mixing the meringue easier as it reaches room temperature faster.
⁃The buttercream can stay at room temperature for about 2 days. Then it should be moved in the fridge. Just whip it up for 10 minutes before using.

10/07/2020
Brownie Cheesecake

This Brownie Cheesecake is whipped up in under 15 minutes.
a soft and rich brownie batter with lots of chocolate topped with a New York-style cheesecake layer. Trust me you will have two taste orgasms in every bite. Enjoy

10/04/2020
HALLOWEEN CAKE (Spooky Spider)

Are you looking for an easy and delicious Halloween cake? You don’t have to look any further! Soft chocolate cake layers and not too sweet orange colored Swiss meringue buttercream build the base for a chocolate ganache spider web and a chocolate drip! Top the cake with the cutest self made chocolate spiders!
#HalloweenCake ##halloweendecor #halloween #halloweenrecipes
#recipes

Ingredients:
1 1/2 cups sugar
2 cups flour
3/4 cup dark cocoa powder
1 tsp baking powder
2 tsp baking soda
1 tsp salt
2 eggs
1 cup butter milk
1/2 cup vegetable oil
2 tsp vanilla
1 cup coffee, hot

For the Vanilla buttercream
2 cups butter
6 egg whites
1 1/2 cups sugar�2 tsp vanilla
2 tsp orange food coloring gel�
For the chocolate ganache & drip
4 oz dark chocolate
4 oz heavy cream

For the white chocolate ganache
2 oz white chocolate
1 tbsp heavy cream

orange candy melts
black candy melts

Start off with a large bowl. Combine the sugar, eggs, salt, and vanilla. Add oil and butter milk. Mix it until fluffy. Sift in flour, cocoa, baking powder and baking soda and mix until everything is thoroughly incorporated. Stir in the hot coffee; the batter will be very thin. Divide the batter evenly among 2 8-inch cake pans. Bake for 40 minutes, or until a toothpick inserted in the center of each layer comes out clean. Cool the layers in the pans for 10 minutes before transferring to a wire rack to cool completely. Cut each layer one time horizontally.
For the buttercream whisk egg whites and sugar in a heatproof bowl and place it on a pot with simmering water (bain-marie). Whisk it continually until it forms soft peaks for 8 minutes. Take out the water bath and keep whisking the meringue until stiff peaks form. Mix in the butter in small pieces. Keep mixing it until it comes together in a smooth buttercream. Add vanilla and orange food coloring gel. Whip it until well incorporated.
For the chocolate ganache, heat up the heavy cream until it comes to a simmer. Add 1 tbsp to the white chocolate in one heat proof bowl and pour 4 oz over the dark chocolate in a second heat proof bowl. Let it sit for 3 minutes, then whisk it until smooth. The dark chocolate ganache is used for the spiderweb and for the drip.
To decorate the cake, place the bottom layer on a plate and cover it with a thin layer of buttercream and top it with another cake layer. Repeat the step one more time. Then cover the cake with buttercream on the top and its sides. Refrigerate the cake for about 40 minutes. Remove the cake from the refrigerator and apply a final layer of buttercream as well as any decoration. Before adding the chocolate drip make sure the cake is cold. For best results let it cool in the fridge for about 40 minutes. You can use the mean time to make the chocolate ganache.
Enjoy!

**PRO-TIPS**
⁃If the chocolate ganache got too cold, simply reheat it for 10 seconds in the microwave. Make sure to give it a good stir!
⁃For the chocolate spiders melt the chocolate according to the instructions on the package. Pipe L-shaped legs (6 for each spider, eventhough 8 would be the biological correct number). Make 2 dots for eyes on chocolate rounds and apply the dried legs carefully with a small dot of chocolate for stability. I love to use a different color for the legs and the body.
⁃For the buttercream, I like to change the bowl after the meringue was cooking on the water bath to a cold bowl. That makes mixing the meringue easier as it reaches room temperature faster.
⁃The buttercream can stay at room temperature for about 2 days. Then it should be moved in the fridge. Just whip it up for 10 minutes before using.

10/02/2020
Red velvet cake

The queen under the cakes: soft buttery red velvet cake with a cream cheese frosting. Much more than a tinted vanilla cake!
Enjoy
#easybaking
#recipes #redvelvetcake

Ingredients:
4 eggs,
1/2 tsp salt
1 + 2/3 cups sugar
3 cups cake flour
1 tsp baking soda
2 tbsp cocoa powder
1/2 cup butter
1 cup vegetable oil
1 cup buttermilk
1 tbsp vanilla extract
red food coloring

for the frosting:
16 oz cream cheese
1/2 cup butter
3 1/2 cups powdered sugar
1 tsp vanilla
salt to taste

In a mixing bowl whisk the eggwhites with salt and 2/3 cups sugar until you reach stiff peaks. Set aside. In another bowl mix butter with 1 cup sugar until smooth. Add one eggyolk at a time.
Mix in the vanilla and buttermilk. Add oil and sift in flour, baking soda and cocoa powder. Fold it in until everything is well combined.
Tint the cake batter with red food coloring until the desired color is reached.
The final step before baking is adding the eggwhites.
Gently fold them in. Fill the batter on a lined and greesed round 9 inch baking sheet. Even the dough and bake it at 350 °F for about 25 - 30 minutes. After baking let it cool down completely before taking it out of the baking sheet.
In the meantime mix the softened cream cheese with the softened butter for 2 minutes. Sift in the powdered sugar and add the vanilla. Mix until smooth. Decorate the cake as you like. I like to add strawberries.
Enjoy!

**Pro Tips**
⁃You can use an additional 1/2 teaspoon baking powder to guarantee a better proving of the sponge cake.
⁃If you cant smooth out the cake place it in the fridge for 20 minutes and try again.
⁃Try natural food coloring with beet root powder.

09/30/2020
CARROT CAKE RECIPE

Do you love carrots? 🥕🥕🥕🥕This recipe is for a super-moist carrot cake with a slightly tangy cream cheese frosting. Decorated with some buttercream carrots. Is carrot cake a fall or spring dessert for you? I could always eat it, no matter which season it is!
#carrotcake #recipeideas #desserttime

Ingredients:
1 1/2 cups sugar
2 1/2 cups flour
2 tsp baking powder
2 tsp baking soda
2 tsp pumpkin spice
3 eggs
1 cup sour cream
3/4 cup vegetable oil
1/2 cup apple sauce
2 tsp vanilla
1 cup pecans, toasted
1 lb carrots, shredded

For the cream cheese frosting
16 oz cream cheese, at room temperature
2 cups butter, at room temperature

3 cups powdered sugar�2 tsp vanilla�

Start off with a large bowl. Combine the sugar, eggs, sour cream, oil, apple sauce and vanilla. Mix it until fluffy. Sift in flour, baking powder, baking soda and pumpkin spiceand mix until everything is thoroughly incorporated. Mix in carrots and pecans. Divide the batter evenly among 2 8-inch cake pans. Bake for 40 minutes, or until a toothpick inserted in the center of each layer comes out clean. Cool the layers in the pans for 10 minutes before transferring to a wire rack to cool completely. Cut each layer one time horizontally.
For the cream cheese frosting mix cream cheese and butter until cream. Add powdered sugar and vanilla. Whisk it continually until it forms soft peaks for 8 minutes.
To decorate the cake, place the bottom layer on a plate and spread a thin layer of cream cheese frosting on it. Top it with the second layer and repeat the step. Then apply the last layer and cover the cake with frosting on the top and its sides. Refrigerate the cake for about 40 minutes. Remove the cake from the refrigerator and apply a final layer of frosting, as well as any decoration.
Enjoy!

**PRO-TIPS**
-The carrot cake is very soft and moist because of the sour cream and carrots.
-The cream cheese frosting is easier to smooth through the added butter. Cream the frosting long enough to get rid of the butter taste.

⁃The carrot decoration is made with buttercream. I like Swiss meringue buttercream instead of American buttercream, but both is possible. Check my german chocolate cake recipe for the buttercream recipe

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