Cake recipe

 This chocolate cake is simply the correct size, and it is easy to form. A from scratch cake with simple grilled coconut pecan topping.
Prep Time: forty five minutes
Total Time: forty five minutes
Ingredients:
•    2 cups general-purpose flour
•    1 cup sugarless  cocoa
•    1 teaspoon saleratus
•    1/2 teaspoon salt
•    2 cups sugar
•    1/2 cup butter, temperature
•    4 teaspoons flavourer
•    3 massive eggs
•    2 massive egg whites
•    1/3 cup terribly robust low, cooled
•    2/3 cup milk
Preparation:
Grease and flour a 12-cup Bundt cake pan or spray with baking spray. Heat kitchen appliance to 350°.
In a bowl, mix the flour, cocoa, saleratus, and salt.
In a bowl, beat butter and sugar along till creamy. hammer in the vanilla, eggs, and egg whites. during a tiny bowl or cup, mix the low and milk. search 1/3 of the cocoa and flour mixture into the creamed mixture, then hammer in 1/2 of the low and milk mixture. hammer in another 1/3 of the flour mixture and therefore the remaining milk mixture. hammer in the remaining flour mixture.
Spoon the batter into the ready Bundt cake pan. Bake for forty to fifty minutes, or till a pick or cake tester comes out clean once inserted within the cake.
Cool within the pan on a rack for ten minutes, then inverto onto the rack to chill utterly.
Frost or glaze with a chocolate ganache or purchased cake glaze.

Meanwhile, mix topping ingredients during a tiny bowl, stirring till well mixed. unfold topping over the nice and cozy cake and broil regarding four inches from heat for three minutes, or till topping is brunette and bubbly.

Source:southernfood
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german chocolate frosting

A german chocolate frosting with chocolate frosting.
Cook Time: 30 minutes

Total Time: 30 minutes

Ingredients:

3/4 cup butter
2 1/4 cups granulated sugar
1 1/2 teaspoons vanilla
3 eggs
3 squares unsweetened chocolate, melted
3 cups cake flour
1 1/2 teaspoons soda
3/4 teaspoon soda
1 1/2 cups ice water
Preparation:

Cream butter, sugar and vanilla. Add eggs, beating well after each addition. Add melted chocolate; blend well. Sift together dry ingredients and add alternately with the ice water. Pour into three 9-inch layer cake pans. Bake at 350° for 25 to 30 minutes. Cool 5 to 10 minutes and remove from pans. Cool thoroughly before frosting.
Chocolate Frosting

1/2 cup shortening
8 cups sifted confectioners sugar (about 2 pounds - sift before measuring)
1/4 cup half and half cream
2 egg whites (use Just Whites or other egg white substitute)
1 tablespoon vanilla
4 ounces melted chocolate
Blend all ingredients. Beat on high speed until light and fluffy.

Source:southernfood
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Gift-Galore-Cake

Awesome Cake Design: Gift Galore Cake

Special occasions are never complete without a cake to grace the table. Whether you are celebrating your birthday or perhaps exchanging vows with your loved one, when there’s a cake on the table, the menu is complete. That’s why a lot of people have really spent so much time and money just to hunt for some of the most outlandish, most colorful and the biggest cake designs available. But, if you are just ready to learn, you can design your own cake and spare the need to pay for more.

And while many of us would prefer the standard cake (because we’ll be eating it, anyway), there are so many unique and creative ways to add color and life to a rather common and ordinary cake. since more and more people prefer customized cakes that truly reflect what’s on their mind and what they really want, designing unique cake has become more in demand. Now that Christmas is fast approaching, here’s the awesome Gift Galore Cake design that will make you really feel, and taste, the delectably delicious spirit of the holiday.

Prepare the following tint colors, 12 ounces each: rose, teal violent and green. Apply them on the fondant. Knead ½ teaspoon gum-tex for each color. To make darker shades, tint 3 ounces of each color, then knead another 1/8 teaspoon of gum-tex for each. Then tint another 3 ounces for lighter color out 1/8 inch thick. For each color, cut one gift, which you will place on the top layer and bottom layer of the cake. Then, make another set of gifts, two for each color, for the top and bottom tiers.

For the ribbons and bows, which you will put on the bottom layer, knead colors that will complement the gifts to make 1/16 inch thick fondant. Cut these into strips 3/8 inch thick. The length should vary depending on how long each gift is. Attach the ribbons and bows using a damp brush.

For top tier, knead the fondant. It should be 1/16-1/8 inch thick. The strips should be 1/2 inch thick. Cut the excess bows, make it look like oval shape and fasten it using damp brush.

For top gift, the fondant strip should be ¾ to 1 inch wide. The bow should be designed and cut medium oval. To make the gifts look glittery, sprinkle white pearl dust. Use piping get so the white sparkles could attach on the ribbons and bows. Accentuate the cake with two lollipop sticks. Place it behind the large gift and attach by using melted candy.

Prepare two-layer cake, the first layer should measure 8 inches in circumference, the second one 6 inches tall. Each should be 3 inches high. Layer it with light icing and buttercream before you start putting the fondant. Use buttercream to attach gifts then place the large gift on the top layer.

About the author – Manilyn Moreno is a writer and caterer. Currently, she works for Better Cater. Better Cater is a catering software company which aims to provide assistance to busy caterers in managing their businesses.

(Please link http://www.bettercater.com/ to “catering software”. ) 

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Health-Cake-Recipes

Tips for Health Cake Recipes

Cakes complete celebrations, don’t you think? I mean can you imagine a birthday, a wedding, an anniversary or precisely any other happy occasion, without a cake? I don’t think so. These baked goodies are a delight to have. Irrespective of whether you have a sweet tooth or not, you will find yourself drooling over a rich chocolate cake slathered with abundant amount of icing. Or even drooling at the very thought of it, like I am.

But then again, one can’t overlook the downfalls. There’s a reason these desserts are called ‘sinful’. Ask your gym instructor or your yoga trainer, and they’ll tell you why. High on flour, sugar and butter, these eatables are unhealthy and fattening. They can make you gain those calories you took months to lose, within just a matter of a few slices or bites. So for those of you who are watching what you eat and want to eat what you’re watching but can’t, here are a few helpful tips:

·         Cut down the fat. Multi-purpose butter can be replaced by coconut oil, low-fat butter or buttermilk. Other healthy oils such as walnut oil, rapeseed oil or olive oil can also be used.

·         Reduce the calories. Decrease the amount of sugar by half or even lesser. Try not to use unsweetened or artificial sugar. They may be low on calories but are not exactly healthy. Use apple sauce or pureed fruits like apricots, peaches, pears etc. to add a natural sweetness.

·         Go vegan. For those of you’ll who need to do this, use egg-replacer, corn syrup, organic milk, margarine and unbleached sugar. The perfect ingredients for a vegan cake. Yes, the cake will still taste delicious. You have my word.

·         Buy Healthy Flour. Did you know white refined flour is so highly processed that it loses its vitamin and mineral content? Hence, it is advised that you use whole wheat or wholemeal flour.

·         Use substitutes. Chocolate can be replaced by other flavours like pineapple, cinnamon, nuts or banana. These are not only great in taste but are also hundred per cent natural.

·         Cholesterol control. Eggs yolks are rich in fat and cholesterol. One egg can thus be replaced by 2 egg whites to produce the same result.

·         Try Nutritious icing.  Replace butter or cream with cream cheese, ricotta cheese or sour cream. Desiccated Coconut, nuts or even berries can be used as natural yet healthy toppings.

·         Be open to experimenting. Use a variety of healthy ingredients to make your own one-of-a-kind delicacy! Be open to try out new flavours. Mix them up and voila!

With these trade secrets to a healthy cake in your kitty, from now on you don’t need to hold yourself back. You can make a cake, and eat it too! So go ahead, steal the show, TAKE THE CAKE!

AUTHOR’S BIO:

I’m Maria Benson, love travelling, cooking and blogging about the most random topics. My most recent work is on PPI Claims. I’m also an avid reader and photographer.

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crumb cake

New York-style crumb cake is an East Coast delicacy brought to America by German immigrants more than a century ago. The base is a light, fluffy yellow cake made rich and moist by the addition of sour cream. But what sets New York crumb cake apart from any other kind is the thick topping of crisp brown sugar dusted with a snowy coat of powdered sugar that gives the cake its name.

Making New York crumb cake is a little more complicated than adding eggs and water to a boxed mix, but the results are more than worth the extra effort. This cake is perfect served warm for breakfast with fresh fruit but also makes a luscious dessert or late night snack.

Ingredients:

Topping:

1 cup unsalted butter

2 1/2 cups all-purpose flour

1 1/2 cups dark brown sugar, tightly packed

1/2 teaspoon salt

1 1/2 teaspoons vanilla extract

2 tablespoons cinnamon

Cake:

2 1/4 cups all-purpose flour, sifted

2 teaspoons baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

10 tablespoons unsalted butter, cut into 1-inch pieces

1 cup superfine sugar

2 large eggs

1 teaspoon vanilla extract

1 cup sour cream

Confectioner`s sugar

Preparation:

Place the oven rack in the lower third of the oven.

Preheat the oven to 350 degrees Fahrenheit.

Butter and flour a 9 x 13 inch baking pan.

Topping:

Melt the butter in a medium saucepan over low heat.

Remove the butter from the heat and let it cool until it is almost room temperature.

Whisk together the flour, brown sugar, salt, vanilla extract and cinnamon.

Pour the melted butter over the dry ingredients, mixing with a fork until the dry ingredients are thoroughly coated and forming small crumbs.

Cake:

Whisk together the flour, baking powder, baking soda and salt in a large bowl.

Divide the mixture evenly into three smaller bowls.

Cream the butter until it is smooth and has turned a paler yellow.

Beat in the sugar, adding it, 1 tablespoon at a time. This can take as long as 6 to 8 minutes.

Add the eggs one at a time, beating them thoroughly into the batter. Scrape the sides of the bowl as you blend them.

Add one small bowl of flour, blending it thoroughly and slowly into the batter.

Beat in one-half of the sour cream, blending until it is thoroughly mixed.

Add the second bowl of flour, the rest of the sour cream and the third bowl of flour in that order. Take your time and blend each ingredient thoroughly before adding the next.

Pour the batter into your greased and floured pan. Smooth the top with a spatula.

Take a handful of the topping mixture and squeeze it gently into a ball. Break the ball up into large crumbs and scatter them over the cake. The bigger the crumbs, the better it will be. Repeat until you run out of crumb mixture.
Bake for 30 minutes. The cake is done when the top is golden brown and the sides start to pull away from the pan.

Let the cake cool and dust the top with confectioner`s sugar.

The passionate bakers at AllCakeRecipes.com wish to remind you that the best cakes, pastries, cookies and pies come out of reliable ovens such as the Rangemaster Classic Deluxe, so get in touch with a reliable vendor to ensure that everything you bake comes out as sweetly perfect as the love you put into it.
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