Tag: Cake

Homemade Strawberry Cake

Homemade Strawberry Cake

Making strawberry compote is easier than you’d think. All you’re doing is cooking down the fresh berries with sugar and lemon juice. We used it in the batter and frosting to make sure that the cake tastes has the best strawberry flavor possible.  INGREDIENTS: FOR THE CAKE 2 c. all-purpose flour 3 tbsp. cornstarch 1 

Fallen Chocolate Cake

Fallen Chocolate Cake

The late Richard Sax, celebrated cookbook author and champion of home cooks the world over, inspired this flourless chocolate cake—a riff on his iconic chocolate cloud cake. INGREDIENTS: Cake: 1/2 cup (1 stick) unsalted butter, cut into 1″ pieces, plus more, room temperature, for pan 

New Year’s Cake with Champagne Buttercream

New Year’s Cake with Champagne Buttercream

While this elegant, Champagne-infused cake is absolutely perfect for a New Year’s celebration, it would be equally wonderful for a birthday party, wedding shower, or any number of other special occasions. We love how radiantly the Champagne’s flavor shines through in the layers and frosting, and would recommend using a Demi-Sec or dry Champagne for best results. We opted to keep the decor on this New Year’s Cake simple, but feel free to deck yours out with as much sparkle and flair as you desire. 

Ingredients:

1 cup (8 oz.) salted butter, softened
2 cups granulated sugar
3 cups (about 11 1/4 oz.) cake flour (such as Swans Down)
1 Tbsp. baking powder
1/4 tsp. table salt
1 cup Champagne or sparkling wine (demi-sec or dry)
2 tsp. vanilla extract
6 large egg whites, at room temperature Champagne Buttercream White fondant (about 2 oz.),2-in. tall number cookie cutters, edible gold color spray, gold luster dust, piping bag, 2D star piping tip

How to Make It:

Step 1:

Preheat oven to 350°F. Beat butter at medium speed with a heavy-duty stand mixer until creamy; gradually add sugar, and beat until light and fluffy, about 3 to 4 minutes.

Step 2:

Sift together cake flour, baking powder, and salt; gradually add to butter mixture alternately with Champagne, beginning and ending with flour mixture, beating just until blended after each addition. Stir in vanilla.

Step 3:

Beat egg whites with an electric mixer at medium-high speed until stiff peaks form. Fold one-third of egg whites into batter; fold remaining egg whites into batter. Pour batter evenly into 4 greased (with shortening) and floured 8-inch round cake pans.

Step 4:

Bake in preheated oven until a wooden pick inserted in center comes out clean, 17 to 19 minutes. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely, about 30 minutes.

Step 5:

Reserve 1 cup of Champagne Buttercream, if desired, to pipe decorative stars. Spread Champagne Buttercream between layers, and on top and sides of cake. 

Step 6:

Roll fondant (about 2 oz.) to 1/8-inch thickness. Use cookie cutters to cut out numbers. Place cut out numbers on a paper towel or piece of parchment paper. Spray numbers with edible gold color spray. Allow to dry completely, about 4 hours. Using a small paint brush, brush dried numbers with edible gold luster dust. Garnish with fondant numbers, and pipe top of cake, using a 2D star tip, with stars, if desired.

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Source:myrecipes.com

Dark Chocolate Cake

Dark Chocolate Cake

It takes just 15 minutes to prep this perfect-for-entertaining chocolate cake with rich, made-from-scratch flavour – with a hint of orange! What You Need: 1 pkg. (170 g) Baker’s Premium 70% Cacao Dark Chocolate, divided 7 Tbsp. butter, divided 3/4 cup sugar 2 eggs 1 tsp. orange 

Flourless Chocolate Cake

Flourless Chocolate Cake

If there’s one cake we think everyone actually needs, this is it. Rich, gooey and soul-satisfying, flourless chocolate cake is what you need to celebrate your best friend’s birthday. It’s the cake you need to make a bad day better, and when you need to 

The Foremost Tasty & FULL OF STARS CAFFE  Christmas cake

The Foremost Tasty & FULL OF STARS CAFFE Christmas cake

Set to be the star of the appear, usually frequently a great diversity to old Christmas cake, with a spiced wipe

Intermittent buttercream and cake rolls :

Each serving contains Energy 31%
2566kj 612k caveat
High 39%
27.3g Saturates
High 84%
16.8g Sugar
High 66%
59.6g Salt
Med 9%
00.58g
% of adult’s reference admissions | Carbohydrates per serving: 86g

Ingredients:

1:200g Co-op unseasoned butter, and advance for lubing
2:350g Co-op self-raising flour
3:1 tsp carbonate of soda
4:1 tsp ground blended spice
5:1 tsp ground cinnamon, and advance for dusting
6:1½ tbsp ground ginger
7:150g Fairtrade dim muscovado sugar
8:200g syrup
9:100g dark treacle
10:2 tsp moment java powder
11:100ml Co-op semi-skimmed milk
12:2 enormous Co-op British free shift eggs
13:100g common ginger in sweetener, depleted and finely cut
14:Gingerbread stars, to brighten

FOR THE BUTTERCREAM:
1:200g Co-op unseasoned butter softened
2:400g Fairtrade powdered sugar filtered, and encourage for dusting
3:1 tsp flavoring
4:1 tbsp moment java powder, broken down in two tbsp warm drain

Method:

1:Preheat the kitchen apparatus to 170°C/fan 150°C/Gas three
2:Grease and line two profound 18cm-diameter circular cake tins
3:Sift the flour, bicarb, and flavors into a bowl
4:In a container, tenderly warm the butter, sugar, sweetener, and treacle, blending, till melted
5:Stir inside the incidental powder, at that point, take off to cool down for five minutes
6:Pour into the dry fixings and whisk to mix
7:Add the drain and eggs, whisk once more till smooth, at that point overlap inside the common ginger
8:Divide the player between the tins and heat for 45-50 minutes, till a stick embedded into the center, comes out clean
9:Leave to cool down inside the tins marginally, at that point exchange to a wire rack to cool down fully
10:To make the buttercream, beat the butter till velvety and smooth, at that point whisk inside the powdered sugar, a 3rd at a time, till consolidated. Once lightweight and wool, whisk inside the flavoring and moo blend till sleek
11:To gather the cake, thoroughly cut each wipe in [*fr1] on a level plane with a harsh cut. spread out concerning four tbsp of the buttercream over the fundamental layer, at that point put a future layer of put on prime, and reiterate till all four layers are sandwiched at the side of buttercream.spread out the remaining buttercream over the preeminent raised and sides of the cake
12:12: Organize the cake stars on the higher

To store: the embellished cake can keep for up to five days in relating air proof instrumentally. the celebrities can mollify rapidly once on the cake, in any case, keep {separately|individually|singly|severally|one by one|on relate person premise} in a waterproof instrumentally for up to per week
To solidify: for the wipes, once they’re cool, wrap in a surpassing sheet of paper, taken after by a twofold layer of the thwart. Title, at that point set for up to one month. For the buttercream, exchange to a profound cooler pack, seal and name. SETUP FOR one month

Cornmeal-Almond Cake with Strawberries and Mascarpone

Cornmeal-Almond Cake with Strawberries and Mascarpone

This buttery cornmeal cake contains more than a half-pound of toasted almonds, giving it an excellent, nutty flavor. Instead of using plain whipped cream as a topping, Chef Mike Lata whips a combination of cream and mascarpone for a bit of tanginess.   Ingredients: CAKE: 3 cups 

OREO CAKE

OREO CAKE

wThis Oreo Cake has two layers a rich, moist chocolate cake filled and covered in a light Oreo whipped cream frosting! It makes a great birthday cake. Ingredients: For the cake 1½ cups (6.25 oz) all-purpose flour 1 cup (7 oz) sugar 1 cup cold water ⅔ cup vegetable oil ¼ cup (.75 oz) unsweetened 

Angel food cake

Angel food cake

Create a heavenly mouth-feel with this pretty-in-pink, sugar-petaled angel food cake.

INGREDIENTS:

  • 12 egg whites
  • 1 1/2 teaspoons cream of tartar
  • 315g (1 1/2 cups) caster sugar
  • 150g (1 cup) self-raising flour
  • Pink food colouring, to tint
  • 300g (2 cups) icing sugar
  • 2 tablespoons water
  • 1 teaspoon rose water

SUGARED ROSE PETALS:

  • 1 medium pink unsprayed rose
  • 1 egg white
  • 100g (1/2 cup) caster sugar

EQUIPMENT:

  • 21cm (base measurement) angel food cake pan

METHOD:

Step 1:
For the sugared rose petals, line a tray with baking paper. Carefully peel off rose petals, selecting medium, nicely-shaped petals. Lightly whisk egg white until slightly foamy. Brush petals lightly with egg white. Sprinkle with sugar and shake off excess. Place on prepared tray and set aside for 2-3 hours to dry.
Step 2:
Preheat oven to 180C/160C fan forced. Use electric beaters to beat egg whites in a clean, dry bowl until soft peaks form. Beat in the cream of tartar until just combined. Gradually add 155g (3 ⁄4 cup) of the sugar, in 4 batches, beating well after each addition until sugar dissolves. Sift flour and remaining sugar together 3 times. Gently fold flour mixture and a little food colouring into egg white mixture. Spread mixture into a 21cm (base measurement) ungreased angel food cake pan (see Notes). Smooth the surface and wipe side of pan clean. Bake for 20-25 minutes or until mixture springs back slightly when touched.
Step 3:
Immediately invert the pan onto a wire rack (see Notes). Allow the cake to cool completely in pan. Once cool, gently run a palette knife around both sides of the pan to loosen cake. Gently ease the cake out of the pan. Place upside down on serving plate.
Step 4:
Combine the icing sugar, water and rosewater in a heatproof bowl. Place bowl over a pan of simmering water (don’t let the bowl touch the water). Cook, stirring, until smooth and mixture is the consistency of pouring cream. Tint pale pink with food colouring. Drizzle icing over top of cake, allowing icing to drip down the side. Set aside to set. Decorate with sugared rose petals.

Source:taste.com.au

3-Layer Magic Cake Is Surprisingly Simple to Make

3-Layer Magic Cake Is Surprisingly Simple to Make

As part of an ongoing mission to determine whether viral Internet food trends actually deliver on their promises, we’ve taken to testing a variety of strange creations (here’s looking at you, two-ingredient Nutella brownies). So we were pleasantly surprised when the 3-layer “magic” cake turned out to