Home Made Cakes

What Frosting You Can Use In Your Cake Decorating

noreply@blogger.com (Sweet Teddy 299) — Sat, 03 Apr 2010 06:20:00 +0000

Those of us who are into cake decorating, think of the beautiful icing designs when we think of cake. Icing is the finishing touch on cakes, cookies, and cupcakes. There are several different types of icing used in cake decorating. The choice of icing while cake decorating, will have a great deal to do with how the decorated cake will look.

1. Buttercream Icing: Buttercream is the icing that is used the most in cake decorating. This is the same type of frosting that we can buy readymade in the grocery store. This icing is easy to use and very easy to make. The ingredients are confectioners sugar, and butter or shortening. What you use to thin the frosting will differ with the icing texture you need to work with, to determine whether to use eggs or milk. Becareful, when thinning the frosting, remember, a little milk goes a long way. If you find the frosting is too thin, you can add a bit of confectioners sugar to thicken it.

2. Foam Icing: This is a meringue and is used on lemon pie or Baked Alaska. This frosting is made of egg whites beaten into stiff peaks. It is possible to add flavoring and color to the meringue. You will not be able to use this icing for intricate cake decorating, and you won’t be able to use an icing bag with this icing. This icing is used when you want the cake to look fluffy, with little ornate decoration.

3. Fondant: This icing is very popular with those who decorate wedding cakes, and cakes for very special occasions. The ingredients are simply powdered sugar, water, cream of tartar, or glucose. Fondant is thick and doughy, with a silky, smooth, texture. Fondant will give the cake a flawless surface, and soft, rounded edges. Working with fondant is an art and will take practice to get it right. Fondant has a translucent quality, and will work best when placed on the cake over a thin layer of buttercream frosting.

Almond Cakes

noreply@blogger.com (Sweet Teddy 299) — Tue, 02 Feb 2010 16:20:00 +0000

Almond Cakes

Yields approximately 8 cakes

4 tablespoons butter, softened

1/3 cup sugar

1 egg

1 1/2 teaspoons almond extract

1/2 cup + 1 tablespoon coconut milk

1/2 cup + 2 tablespoons glutinous rice flour

1/2 teaspoon baking powder

1 tablespoon ground almonds

non-stick cooking spray

Preheat oven to 350°F

Cream together butter and sugar. Whisk in egg, almond extract, and coconut milk until thoroughly combined. Mix in rice flour and baking powder. Spray a muffin pan with non-stick spray and divide evenly among 8 cups. Sprinkle ground almonds over batter. Bake for 30 min. Remove from muffin tin immediately and let cool to room temperature before serving.

Nutritional Estimate

This is a nutritional estimate, regard it as such.

172 calories

19 g carbohydrate

10 g fat

2 g protein

HOMEMADE ENGLISH MUFFINS AND HEART-SHAPED CORNBREAD

noreply@blogger.com (Sweet Teddy 299) — Sat, 30 Jan 2010 16:16:00 +0000

INGREDIENTS READY AND WAITING

MIXED INGREDIENTS WAITING TO BE KNEADED

AFTER 10 MINUTES OF KNEADING BY HAND AND WAITING TO RISE.

STRAIGHT FROM THE OVEN, WAITING TO BE EATEN.

CUT IN HALF TOASTED AND SLATHERED WITH EARTH BALANCE AND APRICOT FRUIT SPREAD.

HOMEMADE ENGLISH MUFFINS for BREAKFAST.

Heart-shaped muffin tin

HEART-SHAPED CORN BREAD for DINNER.

Lemon Angel Food Cake

noreply@blogger.com (Sweet Teddy 299) — Fri, 22 Jan 2010 15:25:00 +0000

Lemon Angel Food Cake

400g Caster sugar (or superfine sugar) divided into 300g and 100g portions
165g Plain flour (or cake flour if you can get it)
1½ cups egg whites – I used large eggs and it came out as 10 egg whites
½ tsp salt
1½ tsp cream of tartar
¾ tsp vanilla extract
Zest of 2 large lemons (1½ tsp)

Preheat the oven to 350F/180C. Lightly grease and line 2 9” cake pans.

Mix 100g portion of sugar with the flour and sift together at least 4 times. You’re trying to get as much air into the cake as possible as no raising agents are used. So don’t skip on this step!

Place the egg whites, salt and cream of tartar in the bowl of a stand mixer and whisk (with the whisk attachment) on high until the whites for medium-firm peaks. With the mixer on medium, add the 300g portion of sugar, gently sprinkling it over the whites. Whisk for a few minutes until thick and glossy. Whisk in the vanilla and lemon zest and whisk for about 1 more minute until very thick.

Sift about ¼ of the flour mix over the egg whites and fold in with a rubber spatula. Continue adding the flour in the same way until it has all been added and incorporated.

Divide between the two prepared tins and smooth the tops. Bake for 35-40 mins until the tops are golden brown and when pressed, springs back. Allow to cool for 10 minutes in the tins, then run a knife carefully around the edge and invert onto a wire cooling rack to cool completely before icing.

Be very careful to try and avoid drafts in the kitchen when you’re removing the cakes from the oven and leaving them to cool as they might sink.

Cream Cheese Icing

225g unsalted butter at room temperature.
375g full fat cream cheese
600g Icing sugar
1 tsp vanilla extract
Juice half lemon
Zest of 2 lemons

Beat the butter, then add the cream cheese and beat until smooth. Add the icing sugar and vanilla and beat until light and fluffy, a good few minutes. Then add the lemon zest and juice. I did this gradually to ensure that I got as much lemon flavour as I wanted without it being too overpowering, but add slowly and keep tasting until you get the flavour you like.

I’m not sure what recipe my friend used, but here’s my go-to lemon curd recipe.

To ice the cake: Take a large, sharp knife and carefully cut the two cakes in half horizontally. Take some squares of parchment paper and place on the cake plate, then place the first layer on top. These parchment squares will be gently removed once you’ve iced the cake and a lovely clean cake board will be left! So make sure they’re just underneath the cake.

Spread a thin layer of lemon curd on the first layer, then a slightly thicker (but don’t be too heavy handed) layer of icing on top. Pop the next layer of cake, followed by curd, then icing. When you get to the last layer, only cover with icing and, if you like (or in my case if the cake needs it) ice the sides as well. This recipe should give you masses of icing. Gently pull away the parchment squares and voila! You’re done.

I think we could have done with popping the cake in the fridge to set, but we had to dash off and transport the cake to Peterborough. There was some sliding of layers issues which you can probably spot on the slice of cake picture!

Banana Muffin

noreply@blogger.com (Sweet Teddy 299) — Thu, 14 Jan 2010 16:24:00 +0000

Ingredients:
For the muffins:
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 bananas, mashed
4 tbsp unsweetened applesauce
3/4 cup white sugar
1 egg, lightly beaten

For the crumb topping:
1/3 cup butter, melted
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter

Directions:
1. Preheat oven to 375 degrees F (190 degrees C).
2. Lightly grease 12 muffin cups, or line with muffin papers.
3. In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt.
4. In another bowl, beat together bananas, applesauce, sugar, egg and melted butter.
5. Stir the banana mixture into the flour mixture just until moistened. Using and ice cream scoop, scoop batter into prepared muffin cups and fill 3/4 full.
6. In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle heaping teaspoonfuls of the topping over muffins.
7. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

Almond Pound Cake Recipe

noreply@blogger.com (Sweet Teddy 299) — Mon, 11 Jan 2010 13:27:00 +0000

3 cups
1/2 pound
1/2 cup
5
1/4 tsp
3 cups
3/4 cup
1/4 cup
2 tsp

Granulated sugar
Butter
Shortening
Eggs
Salt
Flour
Evaporated milk
Water
Almond extract

Oven Temp ~ 320° Baking Time ~ 1 Hour & 30 Min.
Pan Type ~ 12-cup Bundt pan

Lightly grease you pan. Do Not Preheat Oven!

Cream sugar, butter and shortening. Add eggs and salt. Cream well.
Add remaining ingredients.
Pour into a prepared pan.
Put into cold oven.
Set temperature and bake.
Cool 15 minutes and remove from pan

Recipe for Traditional English Banbury Cakes

noreply@blogger.com (Sweet Teddy 299) — Sun, 10 Jan 2010 15:17:00 +0000

8oz flaky pastry
2 oz butter
2 oz sugar
2 oz currants
2 oz raisins
1 oz candied peel
1 oz bread or cake crumbs
½ tsp mixed spice
1 beaten egg

Method:

Cream together the butter and sugar thoroughly either by hand or in a mixer
Add the rest of the ingredients, except the beaten egg, to the butter and sugar mixture and mix well
Roll out the pastry quite thinly
Cut the pastry into eight evenly sized oval shapes
Divide the fruit mixture between the oval shapes, spreading it across the middle of each piece of pastry
Wrap the pastry around the filling and seal the edges together with a bit of milk
Brush each cake with the beaten egg
Cook in the oven on gas mark 7, 218 C, 475 F for about 15 minutes then sprinkle some sugar over the top once they are out of the oven
Serve cold with a nice cup of proper English tea.

Tips for Baking Your Own Wedding Cake

noreply@blogger.com (Sweet Teddy 299) — Sun, 10 Jan 2010 15:11:00 +0000

Some brides like the idea of making their own wedding cake; others are happy to leave the task to a friend whose expertise comes cheaper than the local cake decorating store. Whoever ends up with the task is in for a considerable amount of stress. These tips can help a home baker produce a professional-looking wedding cake.

Finding a Wedding Cake Recipe

Not every recipe works equally well when doubled or tripled. Choose a tried-and-true recipe that produces a solid cake that does not sink in the middle. When working with large quantities of ingredients, the costs add up: so it pays to be extra careful. Have a friend double- and triple-check the calculations for increasing the recipe's quantity.

Hiring Cake Tins for a Wedding Cake

Most bakers do not own cake tins in a large variety of graduated sizes and different shapes. The usual practice is to hire cake tins from a cake decorating store. Tins come in half-inch graduated sizes and in basic shapes such as square, round and heart-shaped; novelty tins are also available.

The baker should ideally hire the tins with the bride present, in order to get a good picture of the size and shape of the finished cake. The number of guests to be fed should be kept in mind, especially if the cake is to form part of the dessert at the reception rather than just a favor. For a stacked cake, the general effect can be seen by stacking the tins upside-down on top of each other. If the cake is to be tiered with pillars, the final cake will be taller and appear narrower than the same tin sizes in a stacked cake.

Mixing a Wedding Cake

With huge quantities of batter, sturdy utensils and a very large mixing bowl are a must. A stockpot or even a brand-new bucket can be used for mixing the batter.

Lining the Cake Tins

The wedding cake is meant to provide a smooth, even surface for the icing. Usually the top of a cake is trimmed off and the cake turned upside down to provide a more perfect surface. Wrinkles in the baking paper make wrinkles in the cake's bottom, which have to be plugged or filled in later. Keep the baking paper as smooth as possible, and use separate pieces to line the bottom and sides of the cake tins. To fit the bottom of the tin exactly, place a piece of baking paper slightly larger than the tin into the bottom and use a knife to score around the tin's bottom edge.

Fruit cakes should be dropped from a few inches' height several times after the tins have been filled, in order to bump out any air bubbles. As larger quantities of batter take longer to cook, it may be wise to cover the top of the cake with tinfoil partway through baking to prevent burning.

Filling the Cake Tins with Batter

It can be tricky to figure out how many quantities of a recipe are necessary for a hired cake tin. An easy way to do it is to find the cake pan usually used with that recipe and fill it with water, up to the level it would be filled with batter. Then pour that water into the hired tin. Repeat until the tin is proportionately full (not to the very brim, but allowing for batter to rise). If it took four tin's worth of batter to fill the large tin, quadruple the recipe for the wedding cake.

If it looks like the tin will hold an awkward quantity of batter – say, 3 2/3 times the original recipe – round up. It is always better to have too much than too little – high cakes can easily be trimmed down to a uniform depth. For a tiered cake, the tiers are usually supposed to be even in depth, so you will end up trimming every cake to the depth of the shortest cake. Because of this, it's worth the effort to make each cake as tall as possible. Cook extra batter in muffin tins for a treat.

Homemade Candy Canes

noreply@blogger.com (Sweet Teddy 299) — Sat, 09 Jan 2010 10:47:00 +0000

Homemade Candy Canes

'Tis the season for house parties, cookie exchanges, ornament exchanges, and family-get-togethers. With all things going thrifty, including gift giving, sometimes it's hard to balance the purse strings with holiday cheer. But being on a budget doesn't mean crafting macaroni cards covered in glitter--all you need is a few cups of sugar and a heaping spoonful of patience to bring delicious, holiday gifts without looking like Scrooge.

If you have time to impress, I suggest harnessing your candy-making skills and twisting up some homemade candy canes. Yes Virginia, it can be done (and no, you do not have to be Martha Stewart)! It is time-consuming, and moderate candy-making skill is involved. If you're a newbie at hard candy-making, that's okay...just be prepared to end up with peppermint goop a few times. The "goop" actually tastes fantastic, and even after two failed batches, your failures are worth sharing with a friend...or being selfish and spooning it out of the pot, by yourself, in your kitchen (yes, I'm admitting to that).

CANDY CANES
3 c. sugar
1 tsp. peppermint flavoring
1/2 c. water
3/4 c. light corn syrup
3/4 tsp. red coloring
1/4 tsp. cream of tartar
candy thermometer

Combine sugar, water, light corn syrup, and cream of tartar in a medium saucepan until the mixture has dissolved into a fine syrup. Pour 1/3 of the mixture into another saucepan and heat each lot until both reach a temperature of 280°F. Once 280°F is reached, add in 1/2 teaspoon of peppermint flavoring in each pot, and into one pot add the red coloring.

Pour the content of each pot onto a lightly oiled hard surface to cool slightly. Do not wait until the mixture is completely cool or else you will end up with a hard lump of deliciousness stuck to your counter. This does cool quickly, so once the candy is cool enough to touch, go for it! If the candy is super sticky and isn't forming a soft but tough exterior, then you didn't cook the sugar long enough and the candy will never harden (check out the peppermint goop above...if your candy is looking even sort of like this, it's time for a do-over). If you want to turn the clear mixture white, quickly knead the sugar dough as you would bread dough. Kneading the mixture will cause it to cool quickly, so you may want to buck up and start kneading right when you pour it on the counter. If you're finding working with this amount of candy is daunting, you can work with smaller amounts of candy at a time. Put any remaining candy in a metal bowl and place it over a pot of warm water. If the candy starts to melt remove it immediately!

Take the two colors and place them side by side and firmly, but quickly start pulling into ropes until the desired thickness is reached. You may want to keep a mug of hot water nearby, if the candy seems to be harden in your hand, simply hold the mug for a few seconds to raise your hand temperature, helping keep the candy pliable. Once you are satisfied with the thickness of the ropes, using scissors (this will make for a cleaner cut) snip the rope into pieces and twist each piece. Work fast or else the candy will become brittle and break. This isn't exactly horrible, the scrap peppermint piecesaren't beautiful but they're still tasty!

Gently bent each end to make the crook of the candy cane and leave each piece of candy on an oiled surface to completely harden. I personally wasn't too impressed with my "crooking" - so I left most of my candy has just canes.

Don't have time to spend twist and twirling the candy ropes? No problem! Whip up a batch of candy but instead pouring it on a hard surface before pulling, twisting, turning it, pour the sugar into a shallow, oiled, baking pan. Spoon on the red-colored candy and swirl it to make ribbons of red. Let this sheet of candy cool, then break into pieces. You can sprinkle these peppermint pieces as decoration on any store bought goodies - frosted cookies, brownies, or cakes! You can even add the pieces to a steaming cup of coffee or hot cocoa (before it's been sweetened, unless you like your sugar with a side of sugar).

Have a happy, safe, and delicious holiday!

Gingerbread Crumb Cake

noreply@blogger.com (Sweet Teddy 299) — Sun, 06 Dec 2009 05:39:00 +0000

recipe ingredients

1 cup all-purpose flour
2/3 cup sugar
1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground nutmeg
1/8 tsp. salt
1/8 tsp. ground cloves
1/4 cup chilled stick margarine or butter, cut into small pieces
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 cup low-fat buttermilk
2 Tbsp. molasses
1 large egg
1 1/2 tsp. water

recipe directions
Preheat oven to 350*F.
Lightly spoon flour into a dry measuring cup, and level with a knife.
Combine flour and next 6 ingredients (flour through cloves), and cut in margarine with a pastry blender or 2 knives until mixture resembles coarse meal.
Reserve 1/2 cup flour mixture; set aside.
Combine the remaining flour mixture, baking powder, and baking soda, and add the buttermilk, molasses, and egg.
Beat at medium speed of a mixer until blended.
Spoon into an 8-inch round cake pan coated with cooking spray.
Combine reserved 1/2 cup flour mixture and water; stir with a fork. Sprinkle over batter. Bake 30 minutes or till done. Cool on a wire rack.

Regards,
eleena

Orange Pound Cake with Orange Caramel Sauce

noreply@blogger.com (Sweet Teddy 299) — Sun, 06 Dec 2009 05:35:00 +0000

WHAT U NEED:
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 large orange
1 cup sugar
1/2 cup buttermilk, at room temperature
1/2 teaspoon vanilla extract
1/4 cup butter, softened (no substitutions)
1 large egg
2 large egg whites

Orange-Caramel Sauce:
2 tablespoons water
1/4 cup sugar

Preheat oven to 350*F. Lightly coat a 9×5-inch loaf pan with vegetable cooking spray. Sift together flour, salt, baking powder and baking soda in medium bowl; set aside.
With vegetable peeler remove peel from orange; coarsely chop. Cut orange in half and squeeze 1/2 cup juice. Process sugar and peel in food processor, pulsing until peel is finely chopped. Combine buttermilk, 1/4 cup orange juice and vanilla in a small glass measuring cup. (Reserve remaining juice for caramel sauce.)
Beat butter and orange-sugar mixture in large mixer bowl on medium-high speed until combined. Beat in egg and egg whites, one at a time, beating well after each addition. At low speed, add flour mixture alternately with buttermilk mixture, beginning and ending with dry ingredients. Spoon batter into prepared pan. Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool on wire rack 15 minutes; invert and remove pan.
Make Orange-Caramel Sauce: Meanwhile, combine water and sugar in small saucepan; stir with wooden spoon until sugar is moistened. Bring to simmer over medium-low heat; cover and simmer 2 to 3 minutes until sugar dissolves. Uncover and cook until sugar turns amber, 5 to 6 minutes. Remove from heat and slowly stir in reserved orange juice (mixture will bubble vigorously). Return to heat and cook, stirring, until sugar dissolves. Cool sauce and serve with cake.

Sincerely,
eleena

Lower Sugar Chocolate Pudding Bottom Cake

noreply@blogger.com (Sweet Teddy 299) — Sun, 06 Dec 2009 05:28:00 +0000

recipe ingredients

Cake:
2 cups flour
1/3 cup unsweetened cocoa
4 teaspoons baking powder
1-1/2 cups Splenda
1-1/4 cups fat free half & half milk
2 teaspoons vanilla or 1 teaspoon almond flavoring

Pudding:
1 cup Splenda
1 cup dark brown sugar
1/2 cup plus 2 tablespoons unsweetened cocoa
1-3/4 cup very hot water

recipe directions

Preheat oven to 350. Spray a 9×13 baking dish.

Make cake mixture: Whisk flour, cocoa, baking powder and Splenda together. Blend in milk and vanilla. Pour into pan. Mixture will be thick. Spread evenly.

Make pudding mixture: Combine Splenda, brown sugar, and cocoa. Add hot water. Blend and pour over cake batter – mixture will be thin.

Bake 30 –35 minutes or until toothpick inserted in cake portion comes out clean. Don’t overbake. Serve with fat free ice cream, fat free whipped topping, or fresh fruit.

Sincerely,
eleena

Caramel Apple Pudding Cake

noreply@blogger.com (Sweet Teddy 299) — Sun, 06 Dec 2009 05:19:00 +0000

recipe ingredients:
1 (9oz) pkg. one layer yellow cake mix
1 tsp. apple pie spice
1/3 cup skim milk
1 medium apple, peeled, coarsely chopped
3/4 cup firmly packed brown sugar
1 1/2 cups very warm water

recipe directions:
In medium bowl, combine cake mix, apple pie spice and milk; mix well.
Stir in apple pieces.
Spread evenly in a 9 inch square pan which has been sprayed with nonstick spray.
In a small bowl, combine brown sugar and hot water, mix well.
Pour evenly over cake batter.
Bake at 350* for 25 to 35 minutes, or until toopick inserted in center comes out clean. Spoon warm cake and sauce into dishes.

Truly,
eleena

Something interesting.

noreply@blogger.com (Sweet Teddy 299) — Thu, 03 Dec 2009 17:09:00 +0000

I went to Singapore last week & GUESS WHAT! I came across a cake shop that lets the customers do their own design on the cakes the bought!

I saw there was a few people doing some creative design but no comment on what image came out on the cake after they design it :) hehe

Neway, maybe i thought of doing that too one day when i have my own bakery :)

U all are invited to the GRAND OPENING ! yeay~

See u soon.

Regards,
eleena

Amazing Pecan Coffee Cake

noreply@blogger.com (Sweet Teddy 299) — Wed, 02 Dec 2009 15:00:00 +0000

Prep Time:20 Min
Cook Time:30 Min
Ready In:50 Min

Ingredients

2 cups all-purpose flour
1/4 teaspoon salt
1 tablespoon baking powder
1 cup butter, softened
1 cup sour cream
1 1/2 cups white sugar
2 eggs
1 tablespoon vanilla extract
1/2 cup brown sugar
1 cup chopped pecans
1 teaspoon ground cinnamon
2 tablespoons butter, melted

Directions

1.Preheat oven to 350 degrees F (175 degrees C). Line a 9x13 inch pan with aluminum foil, and lightly grease with vegetable oil or cooking spray. Sift together the flour, baking powder, and salt; set aside.

2.In a large bowl, cream the butter until light and fluffy. Gradually beat in sour cream, then beat in sugar. Beat in the eggs one at a time, then stir in the vanilla. By hand, fold in the flour mixture, mixing just until incorporated. Spread batter into prepared pan.

3.To make the Pecan Topping: In a medium bowl, mix together brown sugar, pecans and cinnamon. Stir in melted butter until crumbly. Sprinkle over cake batter in pan.

4.Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack, and remove foil.

Nutritional Information

Amount Per Serving Calories: 485
Total Fat: 29.5g
Cholesterol: 89mg

love,
eleena

Wilton’s Buttercream Icing - This is what i learnt :)

noreply@blogger.com (Sweet Teddy 299) — Mon, 30 Nov 2009 14:50:00 +0000

Ingredients:

1/2 cup solid vegetable shortening
1/2 cup (1 stick) butter or margarine softened
1 teaspoon clear vanilla extract
4 cups sifted confectioners' sugar (approximately 1 lb.)
2 tablespoons milk

Makes: About 3 cups of icing.

Instructions
In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.

For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.

For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk.

For Pure White Icing (stiff consistency), omit butter; substitute an additional 1/2 cup shortening for butter and add 1/2 teaspoon No-Color Butter Flavor. Add up to 4 tablespoons light corn syrup, water or milk to thin for icing cakes.

Love,
eleena

Simple Moist Chocolate Cake

noreply@blogger.com (Sweet Teddy 299) — Wed, 25 Nov 2009 14:27:00 +0000

If you don't have a lot of time, here is a very easy to make chocolate cake recipe. It may be easy, but don't let that fool you. It still tastes great!

Ingredients:
2 cups flour
1 ½ teaspoon baking powder
4 tablespoons cocoa
1 cup sugar 1 ½ teaspoons baking powder

Sift the above ingredients together.

1 cup miracle whip or mayonnaise (can be homemade)
1 cup water
1 tablespoon vanilla

Directions:
Mix the miracle whip or mayonnaise and water together. Add vanilla. Stir in dry ingredients until smooth. Bake at 350 degrees for 30 to 40 minutes. Cool.
(We said it was easy!)
This cake tastes fabulous with our peanut butter icing recipe
Here is another delicious chocolate cake to try. So go for it ladies :)

xoxo,
eleena

BASIC FONDANT RECIPE

noreply@blogger.com (Sweet Teddy 299) — Tue, 24 Nov 2009 15:34:00 +0000

Ingredients:
5 cups sugar

1 cup whole milk
1 cup heavy cream
4 tbsp. butter
1/2 tsp. flavoring (optional)
1 cup nuts, chopped (optional)

Method:
Combine all ingredients (except last 2) in large saucepan.
Stir until sugar is moistened.
Place over high heat-bring to a boil, then gradually lower candy thermometer into boiling syrup.
Cook without stirring, lowering heat slightly as mixture thickens.
Cook to 236 degrees; pour onto marble slab and cool to lukewarm. Work fondant back and forth with spatula until fondant turns creamy white.
Then knead with hands until it is very smooth adding nuts and flavoring if desired. Form into a ball, let rest, form into 3/4 inch balls.
Dip into chocolate. To store fondant, wrap tightly in waxed paper or plastic wrap, place in a bowl and cover with a damp cloth.
One pound of chocolate will cover 50 centers.

xoxo,
eleena

Low-fat tiramisu recipe

noreply@blogger.com (Sweet Teddy 299) — Mon, 23 Nov 2009 13:46:00 +0000

Ingredients
8 trifle sponges, about 180g
1 tbsp instant espresso coffee powder
2 tbsp Tia Maria
2 x 250g tubs quark (virtually fat-free soft cheese)
2 tbsp golden caster sugar
1 tsp vanilla extract
2 tsp good-quality cocoa powder
18 mixed chocolate-covered coffee beans, chopped to serve

Method
1. Cut the sponge into fingers and lay half in a narrow, deep glass serving dish
(16 x 8cm deep; 1.4 litre capacity).
2. In a small bowl, mix the coffee powder with 2 tablespoons of hot water, then stir in the Tia Maria. Drizzle half of this all over the sponge and set aside.
3. Put the quark, sugar and vanilla extract in a large bowl and mix together. Spoon half over the sponge, levelling the surface. Arrange the remaining sponge on top and drizzle with the remaining coffee liquid. Top with the remaining quark mixture – peak the surface by dragging the back of the spoon across it. Chill for at least 2 hours, or overnight.
4. Use a small sieve to lightly dust cocoa powder over the tiramisu. Scatter over the chocolate-covered coffee beans to serve.

Nutritional info
Per serving:
416kcals
7.6g fat (4.3g saturated)
22.8g protein
61.8g carbs
49.8g sugar
0.3g salt

cheerio,
eleena

Rose Cupcakes Recipe

noreply@blogger.com (Sweet Teddy 299) — Sun, 22 Nov 2009 09:51:00 +0000

Rose cupcakes make a flowery treat and are perfect for weddings or summer parties.
These cupcakes not only taste good, they are pretty as well. When decorated they are perfect for garden parties or other entertaining. The cakes are light and fluffy and delicately flavoured.

The Cupcakes
Ingredients:
1 1/3 cup plain flour
2/3 cup sugar
2 Tsp baking powder
1/4 cup room temperature butter (should be soft but not melted to liquid)
1 Tbsp vanilla extract
1/2 Tsp rose water (do not add too much or else your cakes will taste like soap)
1 egg (preferably room temperature)
2/3 cup whole milk (skim milk can be substituted to make it lower fat)
Instructions:
1. Preheat oven to 180 C (350 F).
Either butter and flour cupcake pan (individual silicone cupcake holders look pretty), or line muffin tin with paper liners. You can also experiment with baking in an oven-proof mugs or ramekins.
2. Sift the flour, sugar, and baking powder in a large mixing bowl. (Yes, you should actually sift it as this will make your cupcakes lighter and they will rise better).
3. Add the rest of the ingredients. Using an electric mixer, mix until it is well blended and the batter is smooth.
4. Fill cupcakes about 2/3 full (for normal size cupcakes this takes about 1/3 cup of batter)
5. Bake for about 20 minutes in the middle of the oven. When they are done they should be risen and, if poked, the knife should come out clean. While the cupcakes are baking, you can prepare the decorations.

The Icing
Ingredients:
½ cup butter (room temperature)
1 ½ cup powdered/confectioner’s sugar
1 tsp vanilla extract
About 6 drops red food colouring
Instructions:
1. Put the butter in a large mixing bowl and blend for about 20 seconds with an electric mixer to make it nice and soft and malleable.
2. Add the other ingredients. Blend with an electric mixer for about a minute, then mix by hand with a spoon to make it creamy.
3. If you want it pinker, add a little more food colouring. If you want the icing to be softer or easier to spread, add ½ tsp of milk.

Frosted Rose Petals
Ingredients:
1 egg white
One rose, preferably a small pink one
Caster sugar
Instructions:
1. Take the rose petals off of the rose.
2. Beat the egg white until it seems to increase slightly in size, but not so much that it froths, turns white, or becomes stiff. It doesn't need a beating so much as a stirring with a whisk.
3. Using a pastry brush (a clean paint brush works if you don’t have a pastry brush), coat the rose petals with egg white. Shake off any excess liquid so that they are just barely coated.
4. Dip the rose petals into the caster sugar, or sprinkle caster sugar over both sides until they are coated. Shake off any clumps.
5. Allow to fully dry.
Decorating:
1. When the cupcakes are fully cooled, ice them. For best results, use a piping bag.
2. If desired, add some small sprinkles.
3. Top each cupcake with a rose petal.
4. Serve & enjoy!

xoxo,
eleena

Healthy Food Daily

noreply@blogger.com (Sweet Teddy 299) — Thu, 19 Nov 2009 15:18:00 +0000

Healthy Food Daily

Fun with Cup Cakes..

noreply@blogger.com (Sweet Teddy 299) — Thu, 19 Nov 2009 03:35:00 +0000

Hi there,

Talking about cakes, I just bake some cakes... about 500 pcs of Cup Cakes. Well, it was actually ordered by my old colleague for her party. Tell you what, she wanted me to decorate her cup cakes with small little flowers and lettering on it. The letters was given to me not in order and at first i thought " what on earth is she trying to express on the whole lettering?"

Well guys, finally after finishing and couple of rearranging the cakes, I finally figured out that what she wanted to write was...

" DEAR FARIZ, I LOVE YOU WITH ALL OF MY HEART. YOU ARE ALWAYS IN MY HEART. KISSES AND HUGS FROM AMILY."

Wow! just imagine how difficult for me to figure it out. But what puzzle me is that, why keep the secret from us by asking us to decorate the cakes with scattered lettering?

Anyhow, customers is always right and i managed it for her...

Business is business, so guys out there checked it out and order some cakes from me...

Cheerio..
Eleena

ASK US!

noreply@blogger.com (Sweet Teddy 299) — Tue, 17 Nov 2009 15:56:00 +0000

Dear viewers,

Ask us for any of your desired easy bake recipes. We will grant your request within 24hours world-wide :)
You'll get a tasty & delicious yet easy recipes from us. You wont regret!!

eg: fruit cakes, butter cakes, tiramisu, cookies, diet recipes, etc...

Hope to hear from you soon! Have a nice day!

Love,
Eleena

Let's Try This - Cocoa Cake

noreply@blogger.com (Sweet Teddy 299) — Tue, 17 Nov 2009 08:13:00 +0000


COCOA CAKE

Ingredients:
Cake: 1/3 cup butter 3/4 cup sugar 1 egg 1 cup flour 1/3 cup cocoa 1/2 teaspoon baking soda 1/8 teaspoon baking powder 1/2 teaspoon salt 2/3 cup water 1/2 teaspoon vanilla Creamy Nut Icing: 1/4 cup butter 4 teaspoons flour Pinch salt 1/4 cup milk 1 1/2 cups icing (confectioners') sugar 3/4 teaspoon vanilla 1/4 cup chopped walnuts
Directions:
Cake: Preheat oven to 350 degrees F. In mixer bowl, beat butter, sugar and eggs together until light and fluffy. Mix flour, cocoa, baking soda, baking powder and salt together. Mix water and vanilla together. Remove beaters and add flour mixture to egg mixture alternately with water. Fold until smooth. Spread batter in a greased 8 inch square pan. Bake for 30 minutes, until top of cake springs back when touched lightly. Remove from oven and cool. Creamy Nut Icing: Melt butter. Sprinkle in flour and salt. Stir to blend. Remove from heat. Stir in milk, all at once. Return to moderate heat and cook, stirring constantly, until thick and smooth (don't worry if it separates a little). Remove from heat and stir in icing sugar and vanilla. Set in a pan of ice water and stir until the frosting is thick enough to spread. Stir in nuts. Spread over top of the cooled cake.

Let's try the Muffins Today.....

noreply@blogger.com (Sweet Teddy 299) — Mon, 16 Nov 2009 05:11:00 +0000

Peanut Butter Muffins It is simple and you can do it for tea....


Ingredients:
1/2 cup peanut butter 3 tablespoons butter, melted 1 teaspoon salt 1/4 cup brown sugar 1 egg 1 1/2 cups milk 1 cup all purpose flour 1 cup whole wheat flour 1 tablespoon baking powder
Directions:
Preheat oven to 400 degrees F. In a large bowl, combine peanut butter, melted butter, salt, and brown sugar. Beat in the egg, and stir in the milk. Combine flours and baking powder. Add to peanut butter mixture and mix only enough to combine. Spoon into muffin tins that have been greased or lined with paper muffin cups. Bake for 20 minutes.

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Let's Try This - Cocoa Cake

Let's try the Muffins Today.....

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