1. Cakes and Pastries 5 items for a desert buffet

2. http://momsneedtoknow.co m/oreo-stuffed-cupcakes- cookies-cream-frosting-easy- dessert-recipe/ http://www.foodnetwork.co m/recipes/paula-deen/red- velvet-cupcakes-with-cream- cheese-frosting-recipe.html Red Velvet Cupcakes & Oreo Icing

3. Why I Chose This Desert Everyone loves a good old fashioned red velvet cupcake with cream cheese icing, but sometimes that can get a bit boring so we combined two recipes to come up with a fun twist. Red velvet cake is very moist and overall delicious. The creaming filling and chocolate flavors in an Oreo brings out the best in our average red velvet cake. Brooklyn Catering

4. Red Velvet Cupcakes & Oreo Icing Brooklyn Catering Cupcake:  Ingredients-  2 1/2 cups all-purpose flour  1 1/2 cups sugar  1 teaspoon baking soda  1 teaspoon salt  1 teaspoon cocoa powder  1 1/2 cups vegetable oil  1 cup buttermilk, room temperature  2 large eggs, room temperature  2 tablespoons red food coloring  1 teaspoon white distilled vinegar  1 teaspoon vanilla extract

5. Red Velvet Cupcakes & Oreo Icing Directions:  Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers.  In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.  Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting. Brooklyn Catering

6. Red Velvet Cupcakes & Oreo Icing Icing  Ingredients:  1/2 cup butter  1/2 cup vegetable shortening  4 cups powdered sugar  1 tsp vanilla  3 – 6 Tbsp milk  8 Oreo Cookies, finely crushed  24 mini Oreos (optional) Brooklyn Catering

7. Red Velvet Cupcakes & Oreo Icing Directions:  In a mixer with the paddle attachment, beat together the butter and shortening until blended.  Add vanilla and beat until blended  Add powdered sugar, 1 cup at a time and scraping the sides of the bowl as needed until all ingredients are incorporated.  Add milk, 1 Tbsp at a time until frosting is the right consistency.  Beat frosting on high for 2 minutes until light and fluffy.  Add crushed Oreos and beat for another 30 seconds  Add a little more milk if the frosting seems to stiff.  Frost the cupcakes with the icing (or you can use a basic piping bag and tip). Stick a mini Oreo in the icing for decoration Brooklyn Catering

8. http://javacupcake.com/2 013/07/salted-caramel- layer-cake/ Salted Caramel Layer Cake

9. Why I Chose This Desert Sweet… Or salty? With this cake you don’t have to be stuck choosing either or, it combines the best of both worlds! Although the assembly of this cake is quite complex the final presentation is worth it, not only will your cake taste good but it will look good too. Brooklyn Catering

10. Salted Caramel Layer Cake Caramel Cake: Ingredients-  1/2 cup unsalted butter, room temperature  1 cup sugar  3/4 firmly packed dark brown sugar  3 large eggs  1 tsp vanilla  2 cups flour, sifted  1 cup buttermilk  1 tsp baking soda  1 Tbsp white vinegar Brooklyn Catering

11. Salted Caramel Layer Cake Directions:  Prepare 3 8in cake pans by buttering, lining with parchment paper and flouring.  Preheat oven to 350 F degrees.  In the bowl of your stand mixer, cream together the butter and sugars for about 3 minutes.  Add the eggs, one at a time and mix until incorporated. Scrape the sides of the bowl often.  Mix in the vanilla.  Add the flour and buttermilk alternating until just combined.  In a measuring glass, mix together the baking soda and vinegar then add to the batter. Mix just until incorporated. Do not overmix!  Separate batter evenly into the three prepared cake pans.  Bake about 20 minutes or until the top and edges are golden brown and a toothpick comes out clean.  Cool in pans for 5 minutes before removing to a wire rack to cool completely. Brooklyn Catering

12. Salted Caramel Layer Cake Salted Caramel Sauce: Ingredients-  2 cups sugar  12 Tbsp unsalted butter, cubed & room temperature  1 cup heavy cream, room temperature  1 Tbsp fleur de sel Brooklyn Catering

13. Salted Caramel Layer Cake Directions:  In a very large, heavy saucepan or pot over medium- high heat, pour the sugar in an even layer over the bottom of the pan. Whisk until melted. The sugar will clump up but will eventually completely melt. This will take about 4-5 minutes.  Once the sugar has melted, stop whisking and cook until the temperature reaches 350 F degrees or the sugar has turned into an amber color and has a nutty aroma. Remove from the heat.  Add all the butter and whisk until combined. This mixture will bubble up, but keep whisking until all the butter has melted.  Slowly pour the heavy cream into the mixture and whisk until incorporated.  Stir in the fleur de sel.  Cool for about 10-15 minutes before using. Brooklyn Catering

14. Salted Caramel Layer Cake Caramel Frosting: Ingredients-  1/2 cup firmly packed dark brown sugar  5oz unsalted butter, room temperature, divided  1/3 cup heavy cream  8oz cream cheese, softened  1/4 tsp salt  2 cups powdered sugar, sifted Brooklyn Catering

15. Salted Caramel Layer Cake Directions:  In a medium, heavy pot, whisk together the brown sugar and 2oz of butter over medium heat until melted. Bring to a boil for no more than 10 seconds. Remove from heat immediately and pour in the heavy cream and whisk until smooth. Cool to room temperature. NOTE: You can use an ice bath and whisk to cool quickly if you don’t have time to wait.  In the bowl of your stand mixer, cream together the remaining 3oz of butter and cream cheese until smooth. Scrape the sides of the bowl several times during this process.  Mix in the salt.  Turn the mixer to low and pour in a slow, steady stream the brown sugar mixture. Scrape the sides of the bowl and mix on medium speed until completely smooth and incorporated.  Add the sifted powdered sugar and mix on medium speed until smooth.  Refrigerate it for 10-15 minutes before frosting the cake. Brooklyn Catering

16. Salted Caramel Layer Cake Assembly  Once the cakes cooled, use a large skewer to poke holes across the top of the cake. Spoon a layer of caramel sauce over the top of the cake and use an offset spatula to spread it evenly.  Allow the caramel sauce to soak into the cake.  Repeat this process with a second layer of sauce.  Once all the caramel has soaked into the cake, place one layer of the cake onto your serving platter.  Spread a thin layer of frosting over the top of the layer – no more than 1/2 a cup of frosting.  Place the second layer on top and spread another thin layer of frosting.  Place the final layer of cake on top and frost the outside of the cake with the remaining frosting.  Drizzle the top of the cake with caramel sauce. Using a spatula, in a back and forth pattern, spread the frosting and sauce together until just incorporated and it looks like the caramel is oozing thru the top of the cake.  Using a disposable piping bag and a very small tip, fill the bag with caramel sauce. Pipe a layer of sauce around the top edge of the cake, stopping every inch or so to squeeze a little more so it drizzles down the side. Sprinkle with fleur de sel. Brooklyn Catering

17. http://www.tasteofhome.c om/recipes/white- chocolate-raspberry-torte White Chocolate Raspberry Torte

18. Why I Chose This Desert Although you’re not going to find a low-cal icing and low-cal cake that tastes delicious this cake has one healthy aspect to it. The raspberries in the center and the raspberries used as the garnish on-top help to add a lighter feel to a desert which is a good alternative to a dense, ooey gooey chocolate cake. Brooklyn Catering

19. White Chocolate Raspberry Torte Cake: Ingredients-  1 cup butter-flavored shortening  2 cups sugar  4 eggs  1 cup white baking chips, melted and cooled  1 teaspoon vanilla extract  2-1/2 cups cake flour  1 teaspoon baking powder  1/2 teaspoon baking soda  1 cup buttermilk Brooklyn Catering

20. White Chocolate Raspberry Torte Directions  Preheat oven to 350°. Line two greased 9-in. round baking pans with waxed paper; grease paper and set aside.  In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in melted chips and vanilla. Combine flour, baking powder and soda; add to creamed mixture alternately with buttermilk, beating well after each addition. Transfer to prepared pans.  Bake 26-30 minutes or until a toothpick inserted near the center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely; gently peel off waxed paper. Brooklyn Catering

21. White Chocolate Raspberry Torte Filling: Ingredients-  2 cups fresh or frozen raspberries  3/4 cup water  1/2 cup sugar  3 tablespoons cornstarch Brooklyn Catering

22. White Chocolate Raspberry Torte Directions:  In a small saucepan, bring raspberries and water to a boil. Reduce heat; simmer 5 minutes. Remove from heat. Press raspberries through a sieve; discard seeds. Cool.  In same pan, combine sugar and cornstarch; stir in raspberry puree until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool. Spread between cake layers. Brooklyn Catering

23. White Chocolate Raspberry Torte Frosting: Ingredients-  1 package (8 ounces) cream cheese, softened  1 cup white baking chips, melted and cooled  1 carton (12 ounces) frozen whipped topping, thawed  Fresh raspberries, optional Brooklyn Catering

24. White Chocolate Raspberry Torte Directions:  In a large bowl, beat cream cheese until fluffy. Beat in melted chips; fold in whipped topping. Spread over top and sides of cake. Pipe frosting over top edge of cake and garnish with berries if desired. Brooklyn Catering

25. http://www.foodnetwork.co m/recipes/peppermint-hot- chocolate-cupcake- recipe.html Peppermint Hot Chocolate Cupcakes

26. Why I Chose This Desert Who doesn’t love to snuggle up with a warm hot cocoa and candy cane on a cold winter day? This is a great way to bring that warm, homey, comforting feeling to your guests. The peppermint flavor from the candy cane also compliments the chocolate cake very well. Brooklyn Catering

27. Peppermint Hot Chocolate Cupcakes Cupcake: Ingredients-  2 ounces mini semisweet chocolate chips  1 cup hot-brewed coffee  2 cups sugar  1 2/3 cups all-purpose flour  1 cup unsweetened cocoa powder  1 1/3 teaspoon baking soda  1/2 teaspoon baking powder  1 teaspoon salt  2 eggs  1 cup buttermilk  1/2 cup vegetable oil  1/2 teaspoon vanilla extract Brooklyn Catering

28. Peppermint Hot Chocolate Cupcakes Directions:  Preheat the oven to 350 degrees F. Line a cupcake or muffin pan with 24 regular-size cupcake liners.  Combine the chocolate chips and hot coffee together, stirring occasionally until the chocolate is melted and the mixture is smooth. In a large bowl sift together the sugar, flour, cocoa powder, baking soda, baking powder and salt.  In another bowl, beat the eggs with an electric mixer until thickened slightly. Slowly add the buttermilk, oil and vanilla.  Add the melted chocolate mixture to the eggs, and combine completely.  Add the sugar mixture and beat on medium speed until well combined.  Fill the prepared cupcake liners three-quarters full with the cupcake batter. Place in the oven and bake until a toothpick inserted in center comes out clean, 18 to 21 minutes. Cool the cupcakes completely. Brooklyn Catering

29. Peppermint Hot Chocolate Cupcakes Chocolate Ganache: Ingredients-  1/2 cup heavy cream  1/2 tablespoon unsalted butter  6 ounces semisweet chocolate Brooklyn Catering

30. Peppermint Hot Chocolate Cupcakes Directions:  Bring the heavy cream and butter to a simmer in a small saucepan.  Turn off the heat and add in the chocolate.  Stir the mixture until smooth.  Set aside to cool. Brooklyn Catering

31. Peppermint Hot Chocolate Cupcakes Peppermint Marshmallow Buttercream Frosting: Ingredients-  1/2 cup butter, softened  7 ounces marshmallow creme  1 teaspoon peppermint extract  4 cups powdered sugar  2 tablespoons milk Brooklyn Catering

32. Peppermint Hot Chocolate Cupcakes Directions:  Whip together the butter and marshmallow cream, using an electric mixer fitted with a whisk attachment.  Add the peppermint extract. Slowly add 2 cups of the powdered sugar and continue to mix on a slow speed.  Add the milk and additional powdered sugar, up to 2 cups, until desired consistency is reached. Brooklyn Catering

33. Peppermint Hot Chocolate Cupcakes Assembly:  Put the frosting into a pastry bag fitted with a star tip.  Using an apple corer, remove the center of each cupcake.  Fill each cupcake with a spoonful of the Chocolate Ganache.  Using the frosting-filled pastry bag, frost the cupcakes.  Sprinkle with crushed peppermint candies. Brooklyn Catering

34. http://www.foodnetwork.co m/recipes/paula- deen/simply-delicious- strawberry-cake-recipe.html http://www.foodnetwork.co m/recipes/classic-white- cake-recipe.html Simply Delicious Strawberry Cake

35. Why I Chose This Desert Having a vanilla cake with strawberry icing is seen quite often but having a strawberry flavored cake is truly unique. The pink icing creates a beautiful look against the red cake inside of it. Plus, who doesn’t love strawberries! Brooklyn Catering

36. Simply Delicious Strawberry Cake Cake:  Ingredients-  12 tablespoons (1 1/2 sticks) unsalted butter, softened  1 1/2 cups sugar  2 cups all-purpose flour  2 teaspoons baking powder  1/4 teaspoon salt  6 large egg whites  3/4 cup milk  2 teaspoons vanilla extract  1 box strawberry-flavored instant gelatin  1 package frozen strawberries in syrup, thawed and pureed  4 large eggs  1/2 cup vegetable oil  1/4 cup water Brooklyn Catering

37. Simply Delicious Strawberry Cake Directions:  Preheat oven to 350 o F  In a large mixing bowl, beat butter and sugar for about 5 minutes, until light and fluffy.  Stir together flour, baking powder and salt. Set aside.  Combine egg whites, milk and vanilla extract.  Add 1/3 of the flour mixture to butter mixture then add half the milk mixture.  Continue to alternate beginning and ending with flour mixture. Scrape bowl and beater often.  In a large bowl, combine cake mix and gelatin.  Add pureed strawberries. Beat at medium speed with an electric mixer until smooth.  Pour into prepared pans, and bake for 20 minutes, or until a wooden pick inserted in the center comes out clean. Brooklyn Catering

38. Simply Delicious Strawberry Cake Icing: Ingredients-  1/4 cup butter, softened  1 (8-ounce) package cream cheese, softened  1 (10-ounce) package frozen strawberries in syrup, thawed and pureed  1/2 teaspoon strawberry extract  7 cups confectioners' sugar  Freshly sliced strawberries, for garnish, optional Brooklyn Catering

39. Simply Delicious Strawberry Cake Directions:  In a large bowl, beat butter and cream cheese at medium speed with an electric mixer until creamy.  Beat in 1/4 cup of the strawberry puree and the strawberry extract.  Gradually add confectioners' sugar, beating until smooth. Brooklyn Catering