Recipe advice needed (editing cookbook)

Help!

I'm trying to finish editing the cake section of the TSC cookbook and have questions regarding some of Lhezza's recipes. She's not responding to my messages. . . . can anyone out there offer their advice here? Here's the first one. . . (please see my comments within the recipe after the ***). . .

Upside Down Apple-Cran Cake

(Submitted by: Lhezzza)


1/2 cup butter
1 ¼ cups light brown sugar
4 apples, peeled, cored, thinly sliced into rings and soaked in lemon juice and water
1/2 cup dried cranberries
8 tablespoons butter
1 cup white sugar
2 whole eggs
2 cups sifted cake flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
3/4 cup buttermilk


Preheat oven to 350 degrees. In a small saucepan, melt butter and stir in brown sugar to dissolve. Place thin apple rings into bottom of two 2†(9-inch) non-stick round cake pans. Sprinkle in dried cranberries. **Pour butter and sugar mixture over apples and cranberries. With an electric mixer, cream butter and sugar together. Add eggs, one at a time, and combine well.*** ??? Does anyone else find this confusing? How does one cream the butter & sugar, and add eggs. . . . after pouring it over apples & cranberries in a cake pan??

In a bowl combine sifted flour, baking powder and salt. Add flour mixture slowly to egg mixture while beating continuously. Combine vanilla and buttermilk. Add buttermilk mixture to batter and beat until just combined. Pour batter into cake pans over fruit mixture. Bake for 25 minutes or until skewer comes out clean. Let cakes rest in pans on racks to cool. Un-mold onto a serving platter. (Great summer afternoon treat!)

***

Please see my question within recipe (below).

Thanks!

***
Ice Cream Cone Cake (Yellow)

(Submitted by: Lhezzza)

Yellow Cake:

4 egg whites
½ cup butter
1 cup sugar
½ teaspoon vanilla extract
½ teaspoon almond extract
1 lemon, zested finely
2 cups sifted cake flour
1 tablespoon baking powder
2/3 cup of milk


****Bunch foil around the base of the safety cones and stand them in muffin tins. Set aside.*** (any idea how many cones? are safety cones the same as cake cones (flat bottom ones) - maybe 24??

Yellow Cake: Whip the egg whites in a clean bowl until stiff not dry and place in the refrigerator while you make the rest of the batter. Cream the butter and add the sugar. Continue mixing to blend well. Add the extracts and mix well. Sift the flour 3 times with the baking powder then add it to the butter mixture alternately with the milk in 3 additions. Fold in the whites. Pipe or spoon the batter into the cones, filling about 3/4 of the way up. Bake at 350 degrees F for 20 to 25 minutes until batter is firm to the touch in the center. Let cool.

Frosting:

1 egg white, unbeaten
3 tablespoons of cold water
¾ cup sugar
¼ teaspoon cream of tartar
½ teaspoon vanilla
Sprinkles


To make the frosting place all the ingredients except the vanilla in the top of a double boiler (not over the heat yet). Beat with a mixer thoroughly. Place over boiling water and beat continuously until the frosting is stiff and holds peaks. Take off the boiling water and add the vanilla then continue beating until cool. Frost the top and dip/roll in sprinkles if desired.

On the first one, I think it means that you melt the first mention of butter (1/2 cup) and combine it with the brown sugar, which is then poured over the apples and cranberries. Then you take the second mention of butter (8 Tbsp) and add the white sugar, eggs, etc.

Don't know about the second one.

Ahhhh. . . . now I get it.
Thanks!! After 18 pages my eyes are going a little buggy.

I'm going to take an educated guess about the ice cream cones. . . . figuring that a cake mix generally makes 24 cupcakes. . . . I'd say it will take about 24 cones (flat bottom cake cones).

Having made cake cones, she is talking about the flat bottomed cones, not the sugar cones or waffle cones. You can just use one box and take them out depending on how big your muffin tray is.