Pastry Recipes Worldwide

The Perfectly Frosted Cake

2013-05-22T11:03:00.000-07:00

Resource: Theresa Happe is a baker, cake decorator and co-creator of CakesWeBake.com, a social network for cake decorating where you will find thousands of cake photos, cake decorating videos, a live chat and forum.

The Perfectly Frosted Cake

When you start out cake decorating, tackling the buttercream can be frustrating. If the icing isn't smooth, it affects the whole look of the cake. While it does take some practice to get it down pat, there are a few things you can do to get better results.

Chill the cake before you start frosting. A warm cake is more apt to break apart. Chill before and after filling it. Often, if you frost the cake right after you fill it, later on the filling will bulge out of the middle of the cake. By chilling first, the cake has time to settle and anything that wants to squeeze out of the sides can be smoothed with the spatula.

It's very helpful to use a lazy suzan. It allows you to turn the cake continuously while icing so you have fewer lines from stopping and starting again. One way to ice to apply a crumb coat. This can either be a thin coat of butter cream or an apricot glaze. To use an apricot glaze, thin apricot jam with hot water and press it through a strainer. Then brush it on the cake with a pastry brush. Chill it and give it time to firm up.

A quick way to get the icing on the cake is to use a large cake decorating tip to pipe it all over the cake before spreading it. The #789 Wilton cake decorating tip works great for this. It's such a big tip that you'll need to devote a cake decorating bag to it because the hole is much too big to hold a coupler. Once you cut the hole, just drop the tip right into the bag. If you're not using this tip then carefully place the icing on the side of the cake and push from the middle of the icing outward. You don't want to drag the spatula across the cake. That pulls crumbs into the icing and can tear the cake. Medium consistency buttercream works best. If it's too thin, it will slide off the cake. Too thick and it will tear the cake and be very difficult to spread.

Hold the tip so the lines are facing the cake. Pipe a line around the base of the cake. Move up and pipe another line around. Continue until you get to the top but let the icing go a little bit above the top. (This helps you create a nice edge to the cake). Smooth the sides with either a metal spatula, a bowl scraper or a spackle knife by holding it vertically and at a 45 degree angle to the cake. Spread while turning the lazy suzan. Scrape off the excess icing. Repeat until the sides look pretty even.

Now pipe icing on the top of the cake. With your spatula, pull the icing from the edge towards the middle of the cake, scraping off the excess icing as you go. Once you've done this to the entire top of the cake, hold the spatula flat against the cake and pull it straight across from one end to the other. If icing sticks out off of the edges, carefully scrape it away with the spatula.

Not every type of butter cream crusts. If you do use crusting butter cream, you can do the next step to get the icing really smooth. Let the cake sit for at least 15 minutes. Touch the icing and see if it's hardened. If it comes off on your finger, wait a little longer. Now, take either a Viva paper towel (patterned paper towels won't work for this), wax paper or parchment paper and lay it on the side of the cake. Use the spatula again to smooth across the paper towel a few times. Move the paper towel to the next spot and repeat. Do this to the entire cake. The wax paper and parchment paper don't bend as easily but they will still work.

ABOUT THE AUTHOR: A freelance writer who meticulously structured and maintained blogs just for you:A LIFE SO FAR AWAYand my other business blog:MY VIDEO TALK PLUGS CAVITE PHILIPPINES Thank you for your valuable time. Follow my business & writings and you'll find what life's meant to be.

Delicious Tiramisu Recipes

2013-05-04T19:23:00.001-07:00

Photo Source: Tiramisú by KPY, on Flickr

Resource: Dr. Kevin Johnston. For further details on Tiramisu recipes please browse Great Tiramisu Recipes. You may also take a peek at some fantastic Splenda recipes by visiting Splenda Recipes. Visit ARTICLE ONLINE DIRECTORY.

Delicious Tiramisu Recipes

Tiramisu recipes are usually high flavored with espresso and gives the great Italian taste. Tiramisu is an Italian favorite dessert that you can create inside your own house to produce deep espresso flavors within this traditional dessert.

The meaning of tiramisu is "pick-me-up" in Italian because it includes the energy and caffeine explicitly as a result of the utilization of espresso. Tiramisu has diverse stories on the topic of its origin, but it is principally composed of a layered cake containing espresso as extra flavor. Some people state that tiramisu introduced in Tuscany, which also is the habitat of another layered Italian dessert. It has been noticed that layered cakes are extremely cherished in Italian cuisine that is why Tiramisu is derived.

Tiramisu is a great combination of espresso, chocolate, and zabaglione cream that offers intense and dark flavors. The traditional tiramisu involve ladyfingers dipped in intense combination of expresso that offers unique caffeine flavor to the dessert. The fundamental recipe for this dessert typically use raw eggs, and it also comprises of bitter cocoa powder to impart a different aroma to the palate.

Espresso is a drink that is notable in Italian cuisine, where it is prepared with genuine Italian elegance. This is particularly why espresso is included in this admired Italian dessert to present it a richer feel and also bring out the creamy flavor as an outcome. Many people do not like the essence of coffee in their dessert recipes, but on the other hand, there are various people who have been enjoying tiramisu for years without even realizing that it contains espresso!

If you are searching for a conventional Italian dessert that does offer real espresso essence, then tiramisu is the well-suited preparation to begin. The encrusted cake is the most distinguished feature of the tiramisu recipes. The delightful supplement to the layered cake is the mixture of cream with espresso seasoned ladyfingers. Tiramisu recipes are at all times relished at all times.

For innovative or typical tiramisu recipes, look for the world wide web. So move forward and have a sweet sensation with genuine Italian dessert.

ABOUT THE AUTHOR: A freelance writer who meticulously structured and maintained blogs just for you:A LIFE SO FAR AWAYand my other business blog:MY VIDEO TALK PLUGS CAVITE PHILIPPINES Thank you for your valuable time. Follow my business & writings and you'll find what life's meant to be.

How To Make Sticky Buns With Cinnamon

2012-12-05T20:20:00.000-08:00

Photo Source: cinnamon sticky buns by xc42, on Flickr>

A tasty way of making sticky buns with cinnamon as added flavor to this pastry recipe. You can top nuts of your choice; walnuts, cashew nuts, etc.

Ingredients:

Dough:

• 1/4 cup warm water (105° to 115°)
• 1 (1/4-ounce) package active dry yeast
• 1/3 cup sugar
• 3/4 cup milk
• 4 Tbsp. unsalted butter, plus more for greasing
• 3 large egg yolks
• 1 Tbsp. finely grated orange zest
• 1 1/4 teaspoon. salt
• 4 to 4 1/4 cups all-purpose flour, plus more for dusting

Filling:

• 1/2 cup firmly packed light brown sugar
• 1 Tbsp. ground cinnamon
• 4 Tbsp. unsalted butter

Topping:

• 3/4 cup firmly packed light brown sugar
• 4 Tbsp. unsalted butter
• 3 Tbsp. honey
• 1 Tbsp. light corn syrup
• 1 1/2 cups (6 ounces) coarsely chopped pecans

Procedures:

1 Make the dough. In the bowl of an electric mixer, combine warm water, yeast and 1 tsp. sugar. Stir to dissolve and let sit until foamy, about 5 minutes.

Add milk, butter, remaining sugar, egg yolks, orange zest, salt and 3 cups flour. Mix on low speed until blended. Switch to a dough hook and then, again on low speed, slowly incorporate the remaining 1 cup of flour. Increase speed to medium, kneading dough until smooth and slightly sticky (adding a little more flour if too wet), 3 to 5 minutes. Shape the dough into a ball and place in a large, buttered bowl. Turn dough over in bowl to coat with the butter from the bowl. Cover the bowl with plastic wrap. Let rise in a warm place until doubled in volume, about 1 hour (or 2 hours if not in an entirely warm place). After the dough has risen, punch down. Turn out onto a lightly floured cutting board and let sit 20 minutes.

2 Make the filling. Combine brown sugar and cinnamon in a small bowl. Melt butter; keep separate.

3 Roll dough out into a 12" x 18" rectangle. Brush with melted butter and sprinkle with cinnamon-sugar mixture. Starting with the long side, roll dough into a cylinder. Place seam side down on a flat surface and cut crosswise into 15 slices.

4 Make the topping. In a 1-quart saucepan, combine brown sugar, butter, honey and corn syrup over low heat; stir until sugar and butter are melted. Pour mixture into a greased 9" x 13" pan and sprinkle pecans on top.

5 Place dough slices, flat side down, on top of prepared topping. Crowd them so they touch. Cover with plastic wrap, leaving room for the buns to rise, and refrigerate overnight.

6 Remove the rolls from the refrigerator and let stand at room temperature while the oven pre-heats. Preheat oven to 375°. Bake buns until golden, 30 to 35 minutes. Remove pan from oven and immediately (and carefully as not to spill hot topping on your toes!) invert onto a serving tray or baking dish. Let buns cool slightly and serve warm.

ABOUT THE AUTHOR: A freelance writer who meticulously structured and maintained blogs just for you:A LIFE SO FAR AWAYand my other business blog:MY VIDEO TALK PLUGS CAVITE PHILIPPINES Thank you for your valuable time. Follow my business & writings and you'll find what life's meant to be.

Traditional French Quiche

2012-09-21T06:26:00.000-07:00

Photo Source:Quiche by wendyness, on Flickr">

Traditional French Quiche

An easy family meal, a delicious lunch served cold or a tasty addition to a party buffet. You can try with potatoes and green salad with this recipe. Serves: 4

Ingredients:

For the pastry:

• 125g (4½ oz) plain flour
• 50g (2oz) butter, diced

For the filling:

• 2 organic eggs
• 150ml (¼ pt) single cream
• 50g (2oz) back bacon, diced
• 50g (2oz) mature Cheddar, grated

Procedures:

1. Preheat the oven to 200°C (400°F, gas mark 6). Sift the flour and a pinch of salt into a bowl. Add the butter and, using your fingertips, rub it into the flour to form fine breadcrumbs. Sprinkle over 2tbsp ice cold water and mix into the crumbs to make a soft dough. Wrap the dough in cling film and chill for 20 mins.

2. Roll out the dough and use to line a 17cm (6¾ in) fluted flan tin. Line with greaseproof paper and fill with baking beans. Bake for 10 mins, remove from the oven and take out the paper and beans.

3. To make the filling, whisk the eggs and cream together in a bowl and season with salt and pepper. Stir in the diced bacon and cheese and pour the mixture into the pastry case. Reduce the oven temperature to 180°C (350°F, gas mark 4) and bake for 20 to 25 mins, until the pastry is golden and the filling is just set in the center.

ABOUT THE AUTHOR: A freelance writer who meticulously structured and maintained blogs just for you:A LIFE SO FAR AWAYand my other business blog:MY VIDEO TALK PLUGS CAVITE PHILIPPINES Thank you for your valuable time. Follow my business & writings and you'll find what life's meant to be.

Cinnamon Rolls

2012-06-06T06:44:00.000-07:00

Photo Source: "Cinnamon Rolls! by blueskylimit, on Flickr">

You can get Cinnabon’s taste without dealing with the crowds. You will make
this recipe over and over again because of its flavor and softness.

Ingredients:

1/4 cup butter, melted
1/4 cup water
1/2 package 3.4-ounce instant vanilla pudding mix
1 cup plus 1 1/2 teaspoon milk
1 egg, beaten
1 tablespoon granulated sugar
1/2 teaspoon salt
4 cup bread flour
2 1/2 teaspoon yeast
3/4 cup butter, softened
1 cup brown sugar
2 teaspoon cinnamon
1/4 cup walnuts, chopped (optional)
1/4 cup raisins (optional)
4 ounce cream cheese, softened
1 1/2 cup confectioner’s sugar
1/2 teaspoon vanilla extract

Procedures:

1. For the rolls, place melted butter, water, instant pudding, 1 cup milk, egg, granulated sugar, salt, flour and yeast in bread machine following manufacturer\'s instructions. Set for dough cycle.

2. After completion of dough cycle, remove from machine and roll out to an approximate 17 x 10-inch rectangle.

3. For the filling, mix together brown sugar and cinnamon. Spread 1/2 cup softened butter over dough. Sprinkle brown sugar and cinnamon mixture over top.

4. Roll tightly from long end, pinching edges closed when completely rolled. Slice rolled dough into1/2-inch slices or larger if a larger bun is preferred.

5. Place into greased cake pans or a cookie sheet. If using cake pans, use three 9-inch pans. Let rise until doubled. Bake at 350 degrees F for 15 to 20 minutes, until golden. Do not over-bake.

6. For the frosting, combine cream cheese, 1/4 cup softened butter, confectioners sugar, 1 ½ teaspoon milk and vanilla extract. Spread on very warm rolls.

Notes: Rolls are best when eaten fresh, but 10 to 15 seconds in the microwave makes them almost as good as fresh.

ABOUT THE AUTHOR: A freelance writer who meticulously structured and maintained blogs just for you:A LIFE SO FAR AWAYand my other business blog:MY VIDEO TALK PLUGS CAVITE PHILIPPINES Thank you for your valuable time. Follow my business & writings and you'll find what life's meant to be.

Easy Egg Custard Tarts

2012-06-06T06:13:00.001-07:00

Photo Source: "Egg Custard Tarts for Five by buncheduptv, on Flickr">

Easy way to make egg custard with filling. You can introduce your own ideas for this recipe. Makes about 24 tarts.

Ingredients:

Pastry:

• 2 cups all purpose flour
• 1/3 cup lard
• 1/3 cup butter
• 4 tablespoons hot water, or as needed

Custard Filling:

• 2 eggs, room temperature
• 1 1/2 cups whole milk
• 4 ounces sugar (castor or superfine if possible)
• yellow food coloring (optional)

Procedures:

1) Preparations: Preheat the oven to 325 degrees Fahrenheit and grease the tart pans.

2) Cut the lard. Use a sifter to sift the flour into a large bowl. Work the lard and butter into the flour with the tips of your fingers, until the mixture has the appearance of coarse breadcrumbs. Continue kneading, adding the hot water. Roll the dough into a large ball, cover with wax paper and refrigerate while preparing the custard filling.

3) Lightly beat the eggs, taking care not to produce any air bubbles. Stir in the milk and the sugar. Add the yellow food color if using.

4) On a large, lightly floured surface, roll out the dough until it is very thin (about 1/8-inch or 3 to 4 mm thick). Cut the dough in half before rolling out if needed. Use a pastry cutter to cut out 18 circles that are 3-inches in diameter. Fit the circles into the tart shells.

5) Pour the filling into the shells. Bake until the custard is cooked and a knife inserted in the middle comes out clean (about 35 minutes). Cool.

6) Makes about 24 tarts

ABOUT THE AUTHOR: A freelance writer who meticulously structured and maintained blogs just for you:A LIFE SO FAR AWAYand my other business blog:MY VIDEO TALK PLUGS CAVITE PHILIPPINES Thank you for your valuable time. Follow my business & writings and you'll find what life's meant to be.