Cooking Images

Velvet Cake Pics 2015

2015-02-16T22:38:00.000+03:00

Parfaits Images

2014-03-30T22:19:00.003+03:00

Pretty Colorful Macarons Pictures

2013-12-04T23:29:00.001+03:00

Amazing Cupcakes Photos

2013-11-16T18:11:00.001+03:00

Cheesecake Photos

2013-09-22T00:08:00.002+03:00

Rasmalai Pics

2013-08-29T23:22:00.001+03:00

Ras Malai consists of sugary white, cream or yellow coloured balls (or flattened balls) of paneer soaked in malai (clotted cream) flavoured with cardamom.[2] Homemade Ras Malai is usually made up of powdered milk, all-purpose flour, baking powder and oil; kneaded to form a dough, moulded into balls and dropped into simmering milk cream. Flour is not commonly used in traditional Ras Malai cooking.

Barbie Doll Cake

2013-08-26T10:16:00.001+03:00

Cheese Cake Images

2013-04-21T23:58:00.002+03:00

Arabic Dessert Pics

2012-01-07T16:37:00.000+03:00

Fruit Cake

2011-06-19T16:20:00.000+03:00

Ice cream cake

2010-09-26T23:00:00.000+03:00

Ice cream cake is either ice cream in the shape of a cake or ice cream and cake layered together to make a single form. The idea of ice cream cake came from desserts composed of cream and cookies or cake called trifles, which first turned up in the Renaissance. Ice cream cake can be used for birthday cakes or, as has recently become en vogue among celebrities such as Victoria Beckham and Britney Spears, at weddings.

Victorians made desserts called bombes, which consisted of ice cream and fruit in fancy molds. Sometimes these desserts were lined with cake or biscuits. Ice cream cake recipes dating to the 1870s have also been found.
A 3-inch-diameter (76 mm) ice cream cake from Singapore with berry topping

Today, ice cream cakes are made in many ice cream stores and in many different varieties, including tin roof pie. They come in a variety of flavors and styles. Ice cream cakes are primarily made by layering two different types of hard ice cream, with soft serve acting as the "icing"

Pastries

2010-09-26T22:05:00.000+03:00

Pastry is the name given to various kinds of baked goods made from ingredients such as flour, butter, shortening, baking powder or eggs. Small cakes, tarts and other sweet baked goods are called "pastries".

Pastry may also refer to the dough from which such baked goods are made. Pastry dough is rolled out thinly and used as a base for baked goods. Common pastry dishes include pies, tarts and quiches.

Pastry is distinguished from bread by having a higher fat content, which contributes to a flaky or crumbly texture. A good pastry is light and airy and fatty, but firm enough to support the weight of the filling. When making a shortcrust pastry, care must be taken to blend the fat and flour thoroughly before adding any liquid. This ensures that the flour granules are adequately coated with fat and less likely to develop gluten. On the other hand, overmixing results in long gluten strands that toughen the pastry. In other types of pastry, such as Danish pastry and croissants, the characteristic flaky texture is achieved by repeatedly rolling out a dough similar to that for yeast bread, spreading it with butter, and folding it to produce many thin layers of folds.

Tart

2010-09-19T23:28:00.000+03:00

A tart is a pastry dish, usually sweet, with an open top not covered with pastry. Sweetened fruit is arranged on pastry, often puff pastry, with or without custard, after which the tart is baked in an oven. The Tarte Tatin is a particular kind of "upside-down" tart, of apples, other fruit, or onions. Some tarts also contain fillings similar to pies, for example pecan pies can be made in smaller sizes. Savoury varieties include German Zwiebelkuchen (Onion tart), or Swiss cheese tart made from Gruyere.

Cheesecake

2010-09-17T23:14:00.000+03:00

Cheesecake is a dessert consisting of a topping made of soft, fresh cheese on a base made from biscuit, pastry or sponge.[1] The topping is frequently sweetened with sugar and flavored or topped with fruit, nuts, fruit flavored drizzle and/or chocolate.

The earliest author who mentions cheesecake is Aegimus, who wrote a book on the art of making cheesecakes (πλακουντοπουκόν σύγγραμμα).[2] Cato the Elder's De Agri Cultura includes recipes for two pies for religious uses: libum and placenta.[3] Of the two, placenta is most like modern cheesecakes, having a crust that is separately prepared and baked.[4] In 1872, William Lawrence from Chester, NY, along with other dairymen, came up with a way of making an "unripened cheese" that is heavier and creamier by accident, actually looking for a way to recreate the soft, French cheese, Neufchatel.[5] Lawrence distributed the cheese in foil, becoming a brand that is familiarly recognized as "Philadelphia". Later on in 1912, James Kraft invented a form of this cream cheese, but pasteurized it; this is now the most commonly used cheese for cheesecake.

Black Forest cake

2010-09-17T23:07:00.000+03:00

Black Forest cake (American English) and Black Forest gateau (British English) are the English names for the southern German dessert Schwarzwälder Kirschtorte, literally "Black Forest cherry torte".

Typically, Black Forest cake consists of several layers of chocolate cake, with whipped cream and cherries between each layer. Then the cake is decorated with additional whipped cream, maraschino cherries, and chocolate shavings. In some European traditions sour cherries are used both between the layers and for decorating the top.[1] Traditionally, Kirschwasser (a clear liquor distilled from tart cherries) is added to the cake .[2], although other liquors are also used (such as rum, which is common in Austrian recipes). In the United States, Black Forest cake is most often prepared without alcohol.

The cake is named after the mountain range in south-western Germany but the local specialty liquor distilled from tart cherries called Schwarzwälder Kirschwasser, or abbreviated Schwarzwälder Kirsch, the ingredient that gives the cake a special kick, due to the distinctive cherry pit flavor and the alcoholic content. In the earliest combination cherries, cream and Kirschwasser was combined probably not in the form of a cake but instead as a dessert. Cooked cherries would be served with cream and Kirschwasser. A cake combining cherries, biscuit and cream (but without Kirschwasser) probably originated in Germany. Today, the Canton of Zug is world-renowned for its Zuger Kirschtorte, a biscuit-based cake which formerly contained no Kirschwasser. A version from the Canton of Basle also exists. The confectioner Josef Keller (1887-1981) claimed having invented Schwarzwälder Kirschtorte in its present form in 1915 in the then prominent Café Agner in Bad Godesberg, now a suburb of Bonn about 500 km north of the Black Forest. This claim, however, has never been substantiated.

Schwarzwälder Kirschtorte was first mentioned in writing in 1934.[4] At this time it was known especially in Berlin as well as at good confectioners in German, Austrian and Swiss cities. In 1949 it took 13th place in the list of best-known German cakes.

Cupcakes

2010-09-17T16:05:00.000+03:00

Cupcakes

The term "cupcake" was first mentioned in 1828 in Eliza Leslie's Receipts cookbook.[1] In the early 19th century, there were two different uses for the name "cup cake" or "cupcake". In previous centuries, before muffin tins were widely available, the cakes were often baked in individual pottery cups, ramekins, or molds and took their name from the cups they were baked in. This is the use of the name that has persisted, and the name of "cupcake" is now given to any small cake that is about the size of a teacup. The name "fairy cake" is a fanciful description of its size, which would be appropriate for a party of diminutive fairies to share.

The other kind of "cup cake" referred to a cake whose ingredients were measured by volume, using a standard-sized cup, instead of being weighed. Recipes whose ingredients were measured using a standard-sized cup could also be baked in cups; however, they were more commonly baked in tins as layers or loaves. In later years, when the use of volume measurements was firmly established in home kitchens, these recipes became known as 1234 cakes or quarter cakes, so called because they are made up of four ingredients: one cup of butter, two cups of sugar, three cups of flour, and four eggs.[2][3] They are plain yellow cakes, somewhat less rich and less expensive than pound cake, due to using about half as much butter and eggs compared to pound cake. The names of these two major classes of cakes were intended to signal the method to the baker; "cup cake" uses a volume measurement, and "pound cake" uses a weight measurement.[2]

[edit] Cupcake recipes

A standard cupcake uses the same basic ingredients as standard-sized cakes: butter, sugar, eggs, and flour. Nearly any recipe that is suitable for a layer cake can be used to bake cupcakes. Because their small size is more efficient for heat conduction, cupcakes bake much faster than layer cakes.

[edit] Variants

Chocolate butterfly cake

Plain butterfly cake

A cupcake pan, made of tinned steel.

* A "cake in a mug" is a variant that gained popularity on many internet cooking forums and mailing lists. The technique uses a mug as its cooking vessel and can be done in a microwave oven. The recipe often takes fewer than five minutes to prepare.

* A butterfly cake is a variant of cupcake,[4][5][6][7] also called fairy cake for its fairy-like "wings".[8] They can be made from any flavor of cake. The top of the fairy cake is cut off or carved out with a spoon, and cut in half. Then, butter cream, whipped cream or other sweet filling (e.g. jam) is spread into the hole. Finally, the two cut halves are stuck into the butter cream to look like butterfly wings. The wings of the cake are often decorated using icing to form various patterns.

* A cake ball is an individual portion of cake, round like a chocolate truffle, that is coated in frosting.[9] These are typically formed from crumbled cake mixed with frosting, rather than being baked as a sphere.