Lemon Blueberry Layer Cake

Lemon-Blueberry Layer Cake

Lemon Blueberry Layer Cake

Ingredients:

 
2 cups plus 6 tablespoons all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
3 cups fresh blueberries
1/2 cup sour cream
1/2 cup whole milk
2 teaspoons vanilla extract
3/4 teaspoon pure lemon extract
1 teaspoon lemon zest
1 cup (2 sticks) unsalted butter, softened about 20 minutes out of refrigerator
1 1/2 cups white sugar
4 large eggs

Directions:

Preheat oven to 350°F. Prepare three 8" round cake pans with parchment paper, butter and flour. Sift dry ingredients into medium bowl. Transfer 1 tablespoon flour mixture to larger bowl. Add fresh blueberries and toss to coat them with flour. Set remaining flour mixture and blueberries aside.
Stir whole milk, sour cream, vanilla extract, lemon extract and lemon zest in small bowl. In the bowl of a stand mixer, cream butter and sugar, until pale yellow and very fluffy, about 5 minutes. Beat in eggs one at a time, until well combined. Mix in flour mixture alternately with milk mixture, starting and ending with flour mixture. Stir until just combined. Gently fold in blueberries. Divide batter equally among 8" round pans.

Bake cakes until toothpick inserted into centre comes out clean, about 25 minutes. Cool cakes in pans on racks for about 10 minutes, then invert onto racks until completely cool. 

 

Zesty Lemon Frosting

Ingredients: 

1 cup soft unsalted butter
2 teaspoons lemon zest
6 cups icing sugar
60 ml fresh lemon juice
6 tablespoons whipping cream (35% cream)
1/2 teaspoon pure lemon extract
2 tablespoons water
pinch salt
drop of AmeriColor "Electric Yellow" gel color (optional)
 

 

Directions:

 

Cream butter and lemon zest in bowl of electric mixer fitted with paddle attachment, about 3 minutes. Slowly add icing sugar, mixing on low speed for about 2 minutes. Add remaining ingredients and beat on med-high for 3-4 minutes until very fluffy. If using color gel, add a drop or two, then beat until blended. Yields enough to frost outside of three layer 8" round cake.

 

Brownie Cheesecake Cupcake

Brownie Cheesecake Cupcake

 

Ingredients:

 

Brownie:

1 fudge brownie mix

1/4 cup water

2/3 cup vegetable oil

2 eggs

 

Cheesecake:

2 8oz blocks of creams cheese

 2 eggs

1 cup of sugar

Frosting:
1 stick butter
1 8oz block of cream cheese
1/4 cup cocoa powder
3 cups powdered sugar


Directions:

Mix brownie ingredients together and fill 24 foil cupcakes* 1/3 full.

Mix cheesecake ingredients together, spoon cheesecake mixture on top of brownie mixture until cups are filled about 2/3 full.

Bake at 350 degrees for 20 minutes. Tops should be golden brown adn cracked. Insert a knife blade to make sure brownie is cooked in the middle.

Top with 5-6 mini marshmallows, turn oven to broil and toast marshmallows for 30-60 seconds, until light brown. Watch carefully so it doesnt burn.

Mix frosting ingredients together, and frost when cupcakes are cooled.

Perfect Cupcake Frosting and Filling

Perfect Cupcake Frosting and Filling

Ingredients:

3 T Flour

1/2 C milk (whole milk is best, but I used non-fat when it's all I have and it's actually fine)

1/2 C real butter

1/2 C sugar (that's granulated sugar, not powdered sugar)

1 t vanilla extract, or other flavor if you wish.

Directions:

Whisk together the flour and the milk. Heat in a small sauce pan on medium heat.

Whisk continuously until it starts to thicken. Let it cook, while stirring, until you can start to see the bottom of the pan. It should still be liquid-ish though, like this:

It's okay if you have lumps, because we're gonna strain those out right now. Place the mixture in a mesh strainer and stir with a rubber spatula to push it through.

You should end up with a nice, smooth mixture. It's almost like pudding before it's set.

Put this mixture in the fridge and let it cool completely, it's fine if it stays in there long enough to get chilly, you just don't want it warm at all. When it is chilled, you can move on to the following step.

It an electric stand mixer, beat the butter and the sugar for a minute or two until well combined and fluffy. You'll want to use the whisk attachment on a stand mixer, not the flat paddle. Then while beating, add in the thickened milk mixture and the vanilla. Beat to combine and then scrape down the sides. Don't be scared. It's going to look like a goopy mess and kind of lumpy and separated like this:

But you just wait. It's gonna blow your mind in a few minutes. Beat on med-high for 7-8 minutes. Yes, that long. I know it seems like forever, but that's when the magic happens!

After 7-8 minutes it will have transformed from that sloppy mess into something gorgeous, fluffy, and incredibly light and silky. 

Use it to fill or frost cupcakes, cakes or other pastries. You can't go wrong putting this on just about anything :)

Coconut Cake

Coconut Cake

Ingredients:

3 egg whites + 2 whole eggs

1/2 cup whole milk
2 teaspoons pure vanilla extract
3 cups cake flour
2 1/3 cups sugar
4 teaspoons baking powder
1/2 teaspoon fine sea salt
2 sticks unsalted butter, room temperature
1 cup unsweetened coconut milk
—
2 cups sweetened flaked coconut
2/3 cup lemon curd


Cream Cheese Frosting:

1 lb. cream cheese, softened
2 sticks unsalted butter, softened
2 teaspoons pure vanilla extract
zest of one lemon
5 cups powdered sugar


Directions:

1. Preheat oven to 350 degrees. Butter the bottoms of three 8-inch round cake pans. Line the bottom of each pan with a parchment circle and butter the circle and sides.

2. Put the egg whites, whole eggs, 1/2 cup milk and vanilla in a bowl. Whisk to mix thoroughly and then set aside.

3. In a large mixer bowl, combine the flour, sugar, baking powder and salt. With the mixer on low, beat the dry ingredients for about 20 seconds to break up any lumps. Add the butter and coconut milk on low speed and beat to combine. Raise the speed to medium and beat until light and fluffy about 2 minutes.

4. Add the egg white mixture in 2 or 3 additions, scraping the sides of the bowl after each addition. Divide the batter evenly amongst the pans.

5. Bake for 30 minutes. Allow cakes to cool in their pans for 15 minutes. Then, turn the cakes out and place on a wire rack to cool.

6. To assemble the cake, place one layer, flat side up (bottom of cake) on a cake platter. Tuck pieces of parchment paper under the cake to protect the platter from frosting splatter. Cover the cake with 1/3 cup lemon curd. Cover the lemon curd with approximately one cup of frosting; spread evenly before sprinkling with some coconut. Repeat with each layer.

Marshmallow Frosting

Marshmallow Frosting

Ingredients:

4 sticks (1 pound) unsalted butter, at room temperature
2 cups confectioners’ sugar
1/2 teaspoon pure vanilla extract

One 16-ounce tub marshmallow cream

Directions:

In a large mixing bowl, beat the butter until creamy.

Beat in one-fourth of the sugar until fluffy, then repeat with the remaining sugar.
 

Beat in the vanilla, then stir in the marshmallow cream until well blended.

Banana Nut Cake with Peanut Butter Frosting

Banana Nut Cake with Peanut Butter Frosting

Ingredients:

Cake:

2 1/3

cups Gold Medal® all-purpose flour

1 2/3

cups granulated sugar

1 1/4

cups mashed ripe bananas (2 1/2 medium)

2/3

cup butter or margarine, softened

2/3

cup finely chopped nuts

2/3

cup buttermilk

1 1/4

teaspoons baking powder

1 1/4

teaspoons baking soda

3/4

teaspoon salt

3

eggs 

 

Frosting:

1/3

cup peanut butter

3

cups powdered sugar

1 1/2

teaspoons vanilla

1/4

to 1/3 cup milk 

Directions:

1. Heat oven to 350°F. Grease bottom and sides of 1 (13x9-inch) pan or 2 (9-inch) round cake pans with shortening; lightly flour. In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 3 minutes, scraping bowl occasionally. Pour into pan(s).
2. Bake 13x9-inch pan 45 to 50 minutes, round cake pans 35 to 40 minutes, or until toothpick inserted in center comes out clean. Cool round cakes 10 minutes before removing from pans to cooling racks. Cool completely, about 1 hour.
3. In medium bowl, beat peanut butter and powdered sugar with spoon or electric mixer on low speed until blended. Add vanilla and 1/4 cup milk; beat until smooth and spreadable. If necessary, beat in more milk, a few drops at a time. Frost 13x9-inch cake, or fill and frost round cake layers with frosting.

Makes 24 servings

Cardamom Ganache

Cardamom Ganache

Ingredients:

½ cup heavy cream

1 Teaspoon corn syrup

8 cardamom pods

4 oz dark chocolate

Directions:

Chop the chocolate into very small pieces and place in a medium bowl.

Bring the cream and corn syrup to a simmer. Crush the cardamom pods with a mortar and pestle and add to the cream. Take off the heat, cover and let steep for about 1/2 hour.

Strain the cardamom out of the cream and reheat until just simmering. Watch it carefully--you don’t want it to boil because then it will develop a skin that you’ll just have to get rid of. When the cream is just starting to steam, pour it over the chopped chocolate and let it sit for about 3 minutes. Then stir slowly and gently, starting in the middle until thoroughly combined and then working outward in concentric circles until the mixture comes together.

Pour the glaze quickly in the center of the cake and around the edges. Let it run off. If necessary, tap the baking sheet on your work surface to encourage the glaze to run down the sides of the cake. Let the glaze firm up before serving.

Orange Applesauce Cupcakes

Orange Applesauce Cupcakes

Ingredients:

6 tablespoons butter, softened
1 cup packed brown sugar
1 egg
1/2 cup unsweetened applesauce
1 teaspoon vanilla extract
1 teaspoon grated orange peel
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup chopped pecans

Frosting:
1/4 cup butter, softened
2 cups confectioners' sugar
1-1/2 teaspoons grated orange peel
2 to 4 teaspoons orange juice

Directions:

In a large bowl, cream the butter and brown sugar until light and fluffy. Beat in egg. Beat in applesauce, vanilla and orange peel. Combine the flour, baking powder, salt and baking soda; gradually add to creamed mixture and mix well. Stir in pecans.
Fill paper-lined muffin cups half full. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
For frosting, in a small bowl, cream butter and confectioners' sugar until light and fluffy. Add orange peel and enough orange juice to achieve spreading consistency. Frost cupcakes. Yield: 1 dozen.

Cocoa Banana Cupcakes

Cocoa Banana Cupcakes

Ingredients:

2 cups all-purpose flour

1 cup sugar

1/2 cup baking cocoa

1 teaspoon baking powder

1/2 teaspoon each baking soda and salt

2 eggs

1-1/4 cups fat-free milk

1 cup mashed ripe banana (2 to 3 medium)

3 tablespoons canola oil

1 teaspoon vanilla extract

Frosting:

4 ounces reduced-fat cream cheese

3 tablespoons fat-free milk

2 ounces semisweet chocolate, melted and cooled

1 teaspoon vanilla extract

2 cups confectioners' sugar

1/3 cup baking cocoa

Directions:

In a bowl, combine dry ingredients. In another bowl, combine eggs, milk, banana, oil and vanilla. Stir into dry ingredients just until moistened.

Coat muffin cups with cooking spray or line with paper liners. Fill three-fourths full. Bake at 375° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes; remove to wire racks to cool completely.

Beat cream cheese, milk, chocolate and vanilla until smooth. Combine confectioners' sugar and cocoa; gradually beat into cream cheese mixture. Frost cupcakes. Yield: 1-1/2 dozen.

Root Beer Float Cake

Root Beer Float Cake

Ingredients:

1 package (18 1/4 ounces) white cake mix
1-1/4 cups cold root beer
1/4 cup vegetable oil
2 eggs

Frosting:

1 envelope whipped topping mix
1-1/2 cups root beer

Directions:

1. In a mixing bowl, combine dry cake mix, 1 1/4 cups root beer, oil and eggs. Beat on low speed for 2 minutes or stir by hand for 3 minutes.

2. Pour into a greased 13 x 9 x 2-inch baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack.

3. In a mixing bowl, combine the whipped topping mix and remaining root beer. Beat until soft peaks form. Frost cake. Store in the refrigerator.

Yield:12-16 servings.

Cookies 'N' Cream Cupcakes

Cookies 'N' Cream Cupcakes


Ingredients:

30 Oreo Cookies (42 if you want the cookie garnish on the top)
1 box plain white cake mix
3 large eggs
1 tsp vanilla extract
1/2 cup vegetable oil
1 cup sour cream


Directions:

Preheat the oven to 350° and line two cupcake pans with liners. Separate 12 Oreos and place them cream-side up in the liners. Make sure there is cream on both halves. I used a very sharp knife to help separate them through the cream. Crush the remaining Oreos and set aside.

Place the cake mix, oil, sour cream, eggs and vanilla in a large mixing bowl and blend with an electric mixer on low for 30 seconds, until combined. Mix on medium speed for an additional 1 1/2 minutes. Measure out 1.5 cups of the crushed cookes, and fold them into the cake batter. Fill the baking cups 3/4 full with batter. Bake about 18-20 minutes, until an inserted fork comes out clean. Cool on a wire rack (or the counter, if you don't have racks).


Cookies 'N' Cream Frosting
 
Ingredients:

1 cup of unsalted butter (2 sticks), softenened
2 tsp vanilla extract
1/2 cup milk
6-8 cups of confectioner's sugar (I used about half that amount and it was still really sweet)

Directions:

Place the butter, vanilla, milk, and half the sugar in a large mixing bowl. Beat with an electric mixer for 3-5 minutes, until smooth & creamy. Slowly add the remaining sugar, until the frosting is thick enough for good spreading consistency. Stir in the remaining crushed Oreos.

After frosting the cupcakes, cut the remaining 12 Oreos in half and stick on top.

Lemon Lime Baby Cakes with a Lemon Lime Drizzle

Lemon Lime Baby Cakes with a Lemon Lime Drizzle

Ingredients:

1 1/2 cups all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup butter, at room temperature
1 cup granulated sugar
2 eggs
1 tablespoon fresh lemon juice
2 teaspoons fresh lime juice
1 tablespoon fresh lemon zest
1 teaspoon fresh lime zest
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1/2 cup plain yogurt

For the drizzle:
1 1/2 cups confectioners’ sugar
lemon and lime juice


Directions:

Whisk together the flour, baking powder and salt. Set aside. In a mixer, beat the butter and sugar until fluffy. Add eggs one at a time, mixing well between additions. Add lemon and lime juice and zests, vanilla and almond extract and yogurt. Mix just until combined and creamy. Grease the pan of your choice and fill the cups half way. Bake at 350 degrees for 15-17 minutes or baked through and when cooled, transfer to a wire rack. In a small bowl combine the confectioners’ sugar and enough lemon and lime juice to make a nice consistency for the drizzle. Drizzle over the baby cakes.

makes 18 mini pound cakes using the mini cheesecake pan
or 18 mini cakes using a mini muffin tin or 12 cakes using a regular muffin tin

Iced Orange Cookies

Iced Orange Cookies

Ingredients:

Dough:
11 TB (5-½ oz) unsalted butter
¾ cup (5-¼ oz) granulated sugar
1 tsp vanilla extract
½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 large egg
½ cup (4 oz) freshly squeezed orange juice (grate zest before juicing)
2 TB grated orange zest (the rind of 1 large or 2 small oranges)
2 cups (8 oz) traditional whole wheat flour

Icing:
2 cups (8 oz) powdered sugar
2 TB (1 oz) unsalted butter, softened
1 TB grated orange zest (the rind of 1 small orange)
¼ tsp vanilla extract
1/8 tsp salt
2 TB (1 oz) freshly squeezed orange juice

Directions:

Preheat oven to 350°F. Lightly grease 2 baking sheets or line with parchment paper.

Prepare dough: Cream butter, sugar, vanilla, baking powder, baking soda and salt in a medium bowl. Beat in egg, then orange juice and orange zest, scraping the bowl. The mixture will look curdled. Add the flour, beating until smooth. Drop dough by TBS onto the prepared baking sheets.

Cookies:
Bake cookies until they’re just barely beginning to brown around the edges, 10 minutes. Remove cookies from oven and let them cool on the pans for 10 minutes before transferring them to a rack to cool.

Icing:
Beat the sugar, butter, orange zest, vanilla and salt in a medium bowl until well combined. Beat in orange juice until the mixture is spreadable. Spread icing on the cookies when they’re completely cool, using a generous 1 tsp icing for each. Servings: 30

Read more: http://www.recipegirl.com/2007/02/17/iced-orange-cookies/#ixzz0ITcsh03v&C

Iced Lemon Cookies

Iced Lemon Cookies

Ingredients:

1 cup butter; room temp
1 1/2 cups sugar
1 cup sour cream
2 eggs
1-2 TB grated lemon zest
4 cups flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
juice of one lemon

frosting:
1/4 cup butter, melted
2 cups powdered sugar
1 TB milk
1 TB grated lemon zest
1-2 tsp fresh lemon juice

Directions:

Preheat the oven to 375 degrees.
In a medium bowl, cream together the margarine, sugar and sour cream until smooth. Beat in the eggs one at a time, then stir in lemon zest and lemon juice. In a separate bowl combine the flour, baking powder, baking soda and salt. Stir into the sugar mixture, being careful not to over mix.

Drop by teaspoonfuls onto lined or greased cookie sheets.
Bake for 8 to 10 minutes. Allow cookies to cool on baking sheet for 2 minutes before removing to a wire rack to cool completely. In a small bowl, stir together the melted margarine, confectioners' sugar and 1 tablespoon lemon zest and juice. Add milk a little at a time until smooth consistency. Spread over cooled cookies.

Lemon Sandwich Cookies

Lemon Sandwich Cookies

Ingredients:

1 (18.25) package lemon cake mix
2 eggs
1/3 cup vegetable oil
2 teaspoons lemon zest
4 TBS fresh lemon juice
1/4 - 1/2 cup all purpose flour

Buttercream Frosting:
3 cups powdered sugar
3/4 cup butter, softened
zest of one lemon
1 teaspoon vanilla extract
2-3 tablespoons lemon juice

Directions:

Preheat oven to 375 degrees. Pour cake mix into a large bowl. Stir in eggs, oils, lemon juice, and lemon zest until blended. If mixture is very wet slowly add 1/4 to 1/2 cup of flour until the dough comes together.

Drop teaspoons of dough onto an ungreased cookie sheet. Bake 7-9 minutes in the preheated oven. The bottoms will be light brown. Move cookies to a cooling rack and using your spatula gently flatten your cookies.

Frosting:
Cream sugar, butter, lemon zest, and vanilla. Add 2 tablespoons of lemon juice and beat until fluffy, adding more if needed.

Assembly:
Frost the flat side of the cookie with a good dollop of frosting. Lightly place the flat side of an unfrosted cookie on top. Press down until a bit of the frosting begins to poke out of the sides. If you want to decorate the edges, place your sprinkles/chips/etc. in a small bowl, and dip the sides of the cookie in it, rolling the cookie around to coat all sides.

http://www.bakedperfection.com/2009/06/lemon-sandwich-cookies.html

Icing Polka Dots

Icing Polka Dots

Ingredients:

3 cups confectioners’ sugar
1/4 tsp cream of tartar
2 egg whites, beaten

Directions:

In a bowl, sift together confectioners’ sugar and cream of tartar. Using electric mixer, beat in 2 beaten egg whites for about 5 minutes or until mixture is thick enough to hold its shape.

Instead of piping directly onto the cupcakes, scoop the icing into a piping bag and using a small round tip, pipe dots of different sizes onto a cookie sheet lined with parchment paper. Leave them overnight to harden and then carefully pick them up with a thin spatula and place them wherever you like on your cake.

Variation: make letters or numbers, etc. Print out the letters on a sheet of paper and slide it under the parchment sheet.. it will serve as a guide for you to follow with your piping bag. And if you mess up, just start over again!

Root Beer Cookies

Root Beer Cookies

Ingredients:

2 cups brown sugar
2 tsp root beer concentrate
2 sticks unsalted butter, softened
3-½ c. flour
2 eggs
1 tsp baking soda
½ cup water
1 tsp salt

Directions:

Preheat oven to 400 degrees. Cream brown sugar and butter until creamy. Add eggs, water and root beer concentrate and mix again. In a separate bowl mix all dry ingredients. Stir dry ingredients into sugar egg mixture just until well mixed. Dough is a little sticky. Drop by teaspoonful onto cookie sheet. Bake 10-12 minutes. Do not over-bake.

Frosting:

2 cups powdered sugar
½ cube unsalted butter, softened
½ TB root beer concentrate
1 TB hot water

Combine butter, sugar and root beer concentrate. Add half of the hot water and mix well. Add other half only if needed. Frosting should be just at spreading consistency. Frost on completely cooled cookies.

Red Velvet Cake

Red Velvet Cake

Ingredients:

Batter:
3 cups all-purpose flour
2 tsp. unsweetened cocoa powder
3/4 tsp. salt
3 eggs, at room temp.
3/4 cup butter, at room temp.
2 1/4 cups sugar
1 1/2 tsp. vanilla
1 oz. bottle red food coloring (2 Tbs.)
1 1/2 cups buttermilk
1 1/2 tsp. baking soda
1 1/2 tsp. vinegar

Directions:

Cream butter, sugar and vanilla. Add eggs one at a time. Mix in food coloring. Add cocoa powder and salt. Alternate adding flour and buttermilk. Then, pour in baking soda and vinegar. Mix until just combined. Pour into cupcake liners 2/3 full. Bake at 350 for 15 - 17 minutes. Cool then frost with cream cheese frosting.

Frosting:

8 oz. cream cheese, softened
2 cups powdered sugar
1 tsp. vanilla
1 stick butter, softened

Beat until smooth. Frost cupcakes.

Beth Gardner's Carrot Cake

Beth Gardner's Carrot Cake

Ingredients:

2 cups flour
1-1/2 tsp baking soda
1/4 tsp salt
1/2 tsp allspice
1 tsp cinnamon
4 eggs
1-1/2 cup oil
2 cups sugar
3 cups grated carrots (6-7 carrots)
1 cup chopped pecans

Cream Cheese Frosting:
1 (8 oz) pkg of cream cheese
1 TB milk
1 tsp vanilla
about 2 cups powdered sugar

Directions:

Sift flour, soda, salt and spices. Beat eggs, oil and sugar until fluffy. Add carrots and pecans. Bake at 325 degrees for 1 hour i greased pan. Frost when cool.

Key Lime Coconut Cake

Key Lime Coconut Cake

Ingredients:

1 cup sweetened flaked coconut
1 stick unsalted butter, softened
1 1/4 cups granulated sugar
1 tablespoon grated Key lime zest
2 large eggs
1 3/4 cups self-rising flour*
3/4 cup whole milk
1/4 cup fresh Key lime juice, divided
1 cup confectioners sugar

Directions:

Preheat oven to 350°F with rack in middle. Generously butter an 8- by 8-inch square or 9- by 2-inch round cake pan and line bottom with a round of parchment paper.

Toast coconut in a small baking pan in oven, stirring once or twice, until golden, 8 to 12 minutes. Cool. Leave oven on.

Beat together butter, granulated sugar, and zest with an electric mixer until fluffy. Beat in eggs one at a time. Stir together flour and 1/2 cup coconut (reserve remainder for topping). Stir together milk and 2 tablespoons lime juice. At low speed, mix flour and milk mixtures into egg mixture alternately in batches, beginning and ending with flour.

Spoon batter into pan and smooth top. Bake until golden and a wooden pick inserted into center comes out clean, 40 to 45 minutes. Cool to warm, then turn out of pan and discard parchment.

Whisk together confectioners sugar, remaining 2 tablespoons lime juice, and rum (if using) and pour over cake. Sprinkle with remaining coconut.

* Make your own: You can make your own self-rising flour — I did, when I realized I had self-rising flour in the pantry but my last known use of it was nearly three years ago. Unfortunately, there are many recipes out there and they don’t all agree. The most common one has you add for each cup of flour 1/2 teaspoon of salt and 1 1/2 teaspoons baking powder but some also suggest 1 teaspoon baking powder instead. I’m going to suggest that you use the 1 teaspoon level because I used the higher one and my cake sunk ever so slightly in the center, a suggestion that it had too much leavening in it. So: For every cup of flour, add a 1/2 teaspoon of salt and 1 teaspoon of baking powder, whisk together very well and sift the mixture. Measure your self-rising flour from there. Serves 8, but I’d argue 16, especially if in squares.