Remarkable resource
1001 Factual Cakes is a remarkable compendium of international cake recipes. I have tried three or five at random and each one has been truly delicious. The catalogue is fantastic, every country and style is represented. If you have lemons, there are so many lemon recipes you have a hard time deciding which to try first, they all look documentation. I love this book, it's my "go to" cake reference because it is very concise and has pictures of so many of the finished products. I also use it because I am pretty sure if a recipe exists, this work will have it. However, I do not recommend it for a beginning baker. The instructions for each recipe are very brief and assume the reader is already familiar with basic baking procedures. The same companionship also makes a 1001 cookie book which I plan to buy as soon as I lose the pounds I gained from the cake log.
2009-07-22
| lat (Davis, CA United States) | Helpful Votes: 1 | Rating: 5
New Inscription "Most Complicated and Frustrating Cake Book Ever!"
Idea this would be a great cake book for spending quality time with my girls and teaching them how to bake. WRONG Rejoinder!!!!! Every cake that we have made has taken an exorbitant amount of time and has not turned out the way it looks in the book, nor does it taste very substantial. Definately would not recommend this book for anyone that isn't a profesional chef! Really would rate this less than zero!
Don't superfluous your money
I was disposed this book as a birthday present. I've tried two cake recipes, one being the chocolate hazelnut cream cake, on page 81. I bake cakes often and this one is partial. You end up with something that resembles cement. The egg whites should have been added in, but I wanted to do the recipe as written. I did add butter to be able to somewhat spread the intermingling into the pans. I would not have bought this one for myself.
2009-03-15
(NC) | Helpful Votes: 0 | Rating: 1
A Baker's Illusion
I bought this reserve, and absolutely love to bake from it. There are many eccentric, difficult cakes, but for the beginner, there are simply easy, yet agreeable cakes that you can bake for any occasion. The cakes in this collection are very good and delicious, and if you have a baker in your family, you already have a birthday, anniversary, compound, etc. present. It won't disappoint!
Dissapointed
I bought this reserve because the cover made my mouth water. I ordered it for a really good price and anxiously awaited it's traveller. Well, when it came I was extremley dissapointed. I do not recognize some of the ingredients in the cakes that I was interested in and alot of things seem geared toward skilful bakers. But the majority of the cakes in this book I would not even try. The cover is still beautiful though.
2007-09-14
| Helpful Votes: 0 | Rating: 2
101 Recipes for Microwave Mug Cakes: Single-Serving Snacks in Less Than 10 Minutes
List Price: $16.95
Price: $10.71 You Save:$6.24 (37%)
Product Description
Customer Reviews
Marked recipies if I could get them to work
I am fair kitchen savy. However, the recipies in this book don't work. Many times the cakes come out hard. So I try less constantly in the microwave; still tough or not finished. I am going to try someone else nuker to see if it might be mine. I hope the resolves it as I love my chocolate!
2010-01-30
| ithom (Mahopac, NY United States) | Helpful Votes: 3 | Rating: 3
Wonderful Cookbook for One
This cookbook is surely interesting. The ingredients are easy to find and the products are really delicious.
2010-01-07
| Helpful Votes: 0 | Rating: 5
Regulations is OK
This hard-cover is OK for single people who don't want to make a whole cake. I have tried a few recipes so far. They aren't bad but I personally think they are a speck dry. They are fast and easy to make and are fine if you want a single serving.
An Overpriced Cookbook With Defective Content And Lousy Printing
Am very let down with this book for the price I paid for it. The so-called 101 recipes are actually 90% of the same thing with only one ingredient divergent, eg. instead of 2 tablespoons carrot juice in one of the recipes, another recipe calls for 2 tablespoons of apple juice. The cooking instructions for all the 101 recipes are all expressly the same!! This book is very lame and very cheap in terms of content and printing quality. For a few more dollars, one can get a great big cookbook like "Gourmand Today: More than 1000 All-New Recipes for the Contemporary Kitchen". As far as the cakes go, they don't have the "moist and soft" textures that oven-baked cakes have. I knocked out many of the recipes in this book, all of them taste like a dry, chewy sponge. There is no way to wait for the cakes to cool down to frost or smarten up, cause the cakes turn into a very dry and tough spongy texture if only you let them stand for a few minute. The cakes got to be eaten in a minute right out of the microwave. (I'm the kind that I eat one serving of cake slowly, just like the pace I consume my cup of coffee, and boy those cakes became so dry and hard after a few minutes, at the end of my workday morning, they turned to stones literally...). But even I ate the cakes immediately out of the microwave, they still drop dry, never nearly as good as a traditional cake baked in an oven. I supect that may be one egg for one serving of a cake is too much egg. Each of the 101 recipes uses 1 egg. Anyway, I have no raison d'etre why this book has such a high sales rank on Amazon.com. It sells well but it's a very cheaply produced book with wear-resistant dry cakes that don't taste good at all!! To truly enjoy a single serving cake snack with convenience, it's much bettor to just bake a cake in the traditional way, slice them and store them in indvidually wrappings in freezers than doing this microwaving crap. I manipulate so cheated by this book!
2009-12-22
| Helpful Votes: 5 | Rating: 1
Got kids who adulation cup cakes?
If you have pint-sized kids that love cup cakes, this book is a way to satisfy the demand without making a dozen or more that often get wasted after the toy of the cup cake has worn off. Plus as an added attraction, you make the desserts in the microwave in a mug. Easy and quick and predominantly no fuss and muss.
You'll find clever recipes like Banana Nana Microwave Mug Cake to a delicious Saintly Chocolate Microwave Mug Cake. The beginning of the book contains a suggested pantry list for that spur of the twinkling Mug Cake craving. Many who bake with some regularity will already have either all or most of the ingredients which include basics like flour, sugar, cocoa escape, instant puddings, milk, eggs, oil and the like. Actually, the one thing I didn't have was a 16 ounce mug which works superior for the liquids and the cooking.
The cakes are quick to make and are large enough to satisfy two or three toddlers. The author does mention you not to save any leftovers as they become hard and heavy. This is true. These are designed to be eaten right away. The savour of your mug cake will certainly having you grabbing a spoon and eating it right out of the microwave!
2009-12-12
| Deborah (Chicago, IL USA) | Helpful Votes: 5 | Rating: 5
Array
Affect your family and friends with a beautiful red velvet cake and learn how to decorate it with expert tips in this free recipe video. Ace ...
Italian cake baked with love LaSalle News Tribune
18.01.10
I lack to give you what I think is a neat recipe. When our electricity was out the day before Christmas and the warmest spot in the house was by the wood burner, I unquestionable to tackle my Mother’s recipe box. That recipe box was about the only thing I received from her estate because I wasn’t going to participate in what appeared was prevalent to be a vulture attack. You know how that goes if you have ever been involved in settling your parent’s estate. My mother faithfully watched what purposes was the first cooking show on television and she faithfully copied down the recipe of the day. She amazed me because she only went to the sixth grade and was surrounded by Italian-speaking immigrants growing up, yet her spelling and calligraphy were excellent. I was a high school freshman and taking my first session of typing and was awful at it but my mother asked me to typewrite her recipes on cards. I did a horrid job but never threw away her hand-written ones. Oh yes, the cooking show was
Source:
cake recipe?
May 11, 2008 by surfing tee | Posted in Cooking & Recipes
does anyone have a undeniably good cake recipe you've tried before? doesn't matter what kind. i just need a in fact good one. i want to impress my mom for mother's day! haha
please and thanks in advance!
This is the unalloyed best recipe !!!! I got a blue ribbon at the fair with this one.
There is no need for frosting, one of the most moist cake I have ever eaten.
CREAM CHEESE Thump CAKE
1 cup margerine, softened
1/2 cup butter, softened ( do not substitue)
8 ounces of cream cheese, softened
3 cups sugar
6 eggs
3 cups flour
2 tsp vanilla
Conjoin first 3 ingredients
Creaming them well
Gradually add sugar, beating until light and fluffy
Add eggs 1 at a time, beating each one
Add flour intermingling to creamed mixture, stirring until combined
Stir in vanilla
Pour batter into well greased 10 inch tube pan, bundt pan or 2 laof pans
Bake at 325 for 1 hour and 45 min ( YES 1 HOUR AND 45 MIN ) , if using 2 brains pans check with toothpick, time may vary
Cool in pan for 10 min
Remove and cool lock
APPLE CIDER POUND CAKE
1 cup butter or margerine, softened
1/2 cup shortening
3 cups sugar
6 eggs
3 cups flour
1/2 tsp baking dust
1/2 tsp salt
3/4 tsp cinnamon
1/2 tsp allspice
1/2 tsp nutmeg
1/4 tsp cloves
1 cup apple cider ( may use apple juice)
1 tsp vanilla
1 cup chopped pecans
Compound butter and shortening
Mix well
Gradually add sugar, beating well
Add eggs 1 at a time, beating each one
Combine dry ingredients, except pecans
Add to creamed mingling, alternating with apple cider
Beginning and ending with flour mixture
Mix well
Add vanilla
Grease bundt pan
Sprinkle pecans in pan
Stream batter over pecans
Bake at 325 for 1 hour and 50 min
Cool in pan for 10- 15 min
Remove from pan and let aplomb completely.
If you like coconut..........this is the most wonderful cake !!!!!
White On White Cake
18- 24 servings
1 box white cake mix
15 oz can cream of coconut
8 0z of frozen castigate cream
14 oz flaked coconut
In 9x13 pan, bake cake according to directions
Using a fork poke holes in baked cake, while annoyed
Spoon cream of coconut over it
Cool completely
Spread whip cream over cake
Sprinkle with coconut
Keep refrigerated, wonderful while unprepared
Chocolate Mousse Torte
This is the ultimate cake of cakes !!!! Takes a little time but very arousing !!
CAKE
3 foil wrapped bars (total 6 oz ) Semi-sweet chocolate baking bar
1 1/4 cup water, divided
2 1/4 cup flour
1 tsp baking soda
1/4 tsp punch
1 1/2 cup sugar
1/4 cup butter, softened
1/4 tsp vanilla
2 eggs
MOUSSE FILLING
1 foil wrapped bar ( 2 oz) Chcocolate semi- silvery baking bar
2 TBSP of sugar
1 1/2 cup heavy cream, divided
VIENNESE GLAZE
4 foil wrapped bars ( 8 oz ) semi- redolent chocolate baking bar
2/3 cup heavy cream
3 TBSP powdered sugar
1/4 tsp vanilla
Cake
Preheat oven to 375
Commingle over hot water ( not boiling)
3 baking bars and 1/4 cup water
Stir until bars are melted and miscellany is smooth
Set aside
Combine flour, salt and baking soda
Set aside
Combine sugar, butter, and vanilla, batter well
Add eggs one at a time
Blend in chocolate mixture
Gradually add flour mixture with 1 cup of water
Spread into 4 greased 9 inch rounded pans
This will not take long to bake. Original recipe calls for 2 pans and then splitting cakes which is a crumby mixture. The 4 pans is much quicker and makes a much nicer cake.
Cool cakes and remove form pans
Spread 3 of the layers with the mousse stuffing ,placing the 4th cake on top with no filling
A good idea is to put this i the refrigerater a few min, to set the filling before putting on the glaze
The glaze will set very sybaritic and it will have a veery nice smooth look to it.
GLAZE
In med pan over low heat
Combine chocolate bars, heavey cream, and powdered sugar
Stir untill miscellany is smooth
Add vanilla
Transfer to small bowl
Cool to room temp
Pour over cake
If I change this in the summer I like to get leaves like lilac ones, wash them and dry
Brush the top of the leaves in melted chocolate and put in freezer on wax scrap to harden
Carefully peel off leave and place the 3 chocolate leaves in the center of the cake
cookingkay1955 | May 11, 2008
yes, Victoria sandwich is the simplest cake mix and the most well posted on, a child can make this!
6 oz SR Flour
6 oz soft margerine
6 oz Caster sugar
3 eggs
1/2 tsp of baking do a moonlight flit.
Mix the sugar and margerine, whip it until the mixture becomes creamy, add the eggs and whip it up so it is a very light mixture, if the intermingling splits a little dont panic, keep beating it. add the flour and baking powder and fold in , the jumble should be of a soft, consistency (when you hold the whisk up the mixture should drop off)
Grease 2x 8 inch x 1 inch circumnavigate baking tins, and cover with baking parchment.
Scoop the batter into the trays, Pre heat the oven to 375 degrees farenheit.
Cook for 20-25 minutes until aureate brown
Turn cakes out and allow to cool for at least half an hour
Fill with Jam and whipped cream or anything you like very.
Sandwich the filling imbetween both cakes.
If you add 4 heaped teaspoons of cocoa powder and an extra half teaspoon of baking administration, voila chocolate cakes.
This recipe in more or less this form has been around for over a hundred years and was a favourite of Queen Victoria, as is where it gets its name.
THE MIGHTY RA | May 11, 2008
This is the unconstrained best recipe !!!! I got a blue ribbon at the fair with this one.
There is no need for frosting, one of the most moist cake I have ever eaten.
CREAM CHEESE Throb CAKE
1 cup margerine, softened
1/2 cup butter, softened ( do not substitue)
8 ounces of cream cheese, softened
3 cups sugar
6 eggs
3 cups flour
2 tsp vanilla
Come together first 3 ingredients
Creaming them well
Gradually add sugar, beating until light and fluffy
Add eggs 1 at a time, beating each one
Add flour assortment to creamed mixture, stirring until combined
Stir in vanilla
Pour batter into well greased 10 inch tube pan, bundt pan or 2 laof pans
Bake at 325 for 1 hour and 45 min ( YES 1 HOUR AND 45 MIN ) , if using 2 lump pans check with toothpick, time may vary
Cool in pan for 10 min
Remove and cool root
APPLE CIDER POUND CAKE
1 cup butter or margerine, softened
1/2 cup shortening
3 cups sugar
6 eggs
3 cups flour
1/2 tsp baking drag
1/2 tsp salt
3/4 tsp cinnamon
1/2 tsp allspice
1/2 tsp nutmeg
1/4 tsp cloves
1 cup apple cider ( may use apple juice)
1 tsp vanilla
1 cup chopped pecans
Ally butter and shortening
Mix well
Gradually add sugar, beating well
Add eggs 1 at a time, beating each one
Combine dry ingredients, except pecans
Add to creamed amalgamation, alternating with apple cider
Beginning and ending with flour mixture
Mix well
Add vanilla
Grease bundt pan
Sprinkle pecans in pan
Spurt batter over pecans
Bake at 325 for 1 hour and 50 min
Cool in pan for 10- 15 min
Remove from pan and let uninterested completely.
If you like coconut..........this is the most wonderful cake !!!!!
White On White Cake
18- 24 servings
1 box white cake mix
15 oz can cream of coconut
8 0z of frozen pull out cream
14 oz flaked coconut
In 9x13 pan, bake cake according to directions
Using a fork poke holes in baked cake, while furious
Spoon cream of coconut over it
Cool completely
Spread whip cream over cake
Sprinkle with coconut
Keep refrigerated, wonderful while chilling
Chocolate Mousse Torte
This is the ultimate cake of cakes !!!! Takes a little time but very provocative !!
CAKE
3 foil wrapped bars (total 6 oz ) Semi-sweet chocolate baking bar
1 1/4 cup water, divided
2 1/4 cup flour
1 tsp baking soda
1/4 tsp spice
1 1/2 cup sugar
1/4 cup butter, softened
1/4 tsp vanilla
2 eggs
MOUSSE FILLING
1 foil wrapped bar ( 2 oz) Chcocolate semi- fragrant baking bar
2 TBSP of sugar
1 1/2 cup heavy cream, divided
VIENNESE GLAZE
4 foil wrapped bars ( 8 oz ) semi- accommodating chocolate baking bar
2/3 cup heavy cream
3 TBSP powdered sugar
1/4 tsp vanilla
Cake
Preheat oven to 375
Mix over hot water ( not boiling)
3 baking bars and 1/4 cup water
Stir until bars are melted and amalgamation is smooth
Set aside
Combine flour, salt and baking soda
Set aside
Combine sugar, butter, and vanilla, club well
Add eggs one at a time
Blend in chocolate mixture
Gradually add flour mixture with 1 cup of water
Spread into 4 greased 9 inch globular pans
This will not take long to bake. Original recipe calls for 2 pans and then splitting cakes which is a crumby predicament. The 4 pans is much quicker and makes a much nicer cake.
Cool cakes and remove form pans
Spread 3 of the layers with the mousse components ,placing the 4th cake on top with no filling
A good idea is to put this i the refrigerater a few min, to set the filling before putting on the glaze
The glaze will set very devoted and it will have a veery nice smooth look to it.
GLAZE
In med pan over low heat
Combine chocolate bars, heavey cream, and powdered sugar
Stir untill blend is smooth
Add vanilla
Transfer to small bowl
Cool to room temp
Pour over cake
If I construct this in the summer I like to get leaves like lilac ones, wash them and dry
Brush the top of the leaves in melted chocolate and put in freezer on wax identification b docket to harden
Carefully peel off leave and place the 3 chocolate leaves in the center of the cake
cookingkay1955 | May 11, 2008
Pudding cake recipe without boxed cake mix?
May 30, 2008 by lousue | Posted in Cooking & Recipes
I am looking for a recipe for a pudding cake but all of the recipes out there call for a box of cake mix. I am using a box of banana pudding but would like the cake to be made from delete, like basic white cake.
Anyone have a recipe to share? Or can anyone tell me about how much pudding to add to the cake mix if using a basic white cake recipe? I'm making a 2 layer 8 inch orbit cake. Thanks much!
Jan 28, 2007 by indiesky | Posted in Cooking & Recipes
I'm looking for a beneficial, fairly simple cake recipe to prepare for a birthday that is coming up this week. Preferably chocolate, but any kind of cake will do. Reasonable no carrot cake or banana flavor cake or whatnot, please. Also, I'd like to avoid using shortening if realizable. I only have a 9x13 pan, but I could possibly get an 8x8 if necessary. So a recipe that yields in one of those two, please! Thank you soo much!
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease a 10 inch Bundt pan.
In a pre-eminently a free bowl, stir together cake mix and pudding mix. Make a well in the center and pour in sour cream, melted butter, eggs and almond extricate. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Mix in chocolate chips. Pour batter into prepared pan.
Bake in preheated oven for 50 to 55 minutes. Let calculated in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Servings Per Recipe: 12
------AND...
Chocolate Caramel Pecan Cake
Ingredients:
Wadding:
1 package (14 oz.) caramels (about 75)
1 can sweetened condensed milk (Eagle Brand, 300ml)
1/2 cup butter
Directions:
Contents:
Preheat oven to 350 degrees F. Unwrap caramels and combine in a saucepan with sweetened condensed bleed and butter.
Cook and stir over medium heat until melted and smooth. Remove from heat and set aside.
Cake:
Shrink disappear butter and chocolate together, either on the stove or in the microwave.
Add the water, sugar, eggs, flour, salt, baking soda and vanilla. Route until smooth and creamy.
Spread half of the cake batter into a greased 9 by 13 inch pan. Bake for 15 minutes, until the nave is set. Remove from oven.
Spread filling evenly over the cake. Spread the remaining cake batter over the filling. Sprinkle the nuts over the top.
Interest to the oven and bake 40 minutes, until cake springs back when touched. Cool completely before cutting.
-------AND, LASTLY...
This is my favorite cake to eat and to raise to "get-togethers". I believe that the chocolate and cinnamon combination is why I love it so very much and the buttermilk gives it a very on velvet texture.
Even if you do not pick this cake as "Best Answer", please try it so that you will be able to see what I mean about it being so very good.
"The First Chocolate Cake You Ever Ate"
"I make this cake over and over. It is easy to put together and the frosting of the cake is easy and fast. It goes unwavering around my house."
Original recipe yield: 1 - 9x13 inch cake
INGREDIENTS
2 cups white sugar
2 cups all-motivation flour
1/2 cup butter
1/2 cup vegetable oil
1 cup water
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 cup buttermilk
2 eggs
1 teaspoon briny
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/2 cup butter
1/4 cup unsweetened cocoa ascendancy
1/4 cup milk
4 cups confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped pecans
DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C). Grease and flour one 9 x 13 inch pan.
Scrutinize 2 cups white sugar and 2 cups flour together; set aside.
In a sauce pan; combine 1/2 cup butter or margarine, oil, the finest, and 1/4 cup cocoa. Bring mixture to a boil, remove from heat and add to dry ingredients.
Dissolve baking soda in buttermilk; add with eggs, cured, cinnamon and 1 teaspoon vanilla to cocoa, flour mixture and stir well.
Pour batter into a 9 x 13 inch pan. Bake at 375 degrees F (190 degrees C) for 20 minutes.
To Tidy up Frosting: Five minutes before cake is done combine 1/2 cup butter,1/4 cup cocoa and 1/4 cup milk in saucepan and offer to a boil.
Remove from heat and stir in confectioners' sugar, 1 teaspoon vanilla, and chopped pecans. Discharge frosting over hot cake. Cake remains moist and may be frozen. Serves 20.
Eat this: A kid-unreserved recipe for upside-down banana cakeThe Wichita Eagle, KSGrease six small springform cake pans or an 8-inch springform pan. 2. Pulsation the butter, sugar and egg until smooth. Sift in the flour and baking powder. Mix well, then add the milk and mashed banana. 3. Spread the melted butter in the shoddy of each tin,
Recipe: Lemon upside-down cakeWHNT, ALBake 30 to 35 minutes, or until the cake is good and the center tests done. Let the cake stand 5 minutes, then invert the skillet onto a platter. To serve, slice into wedges with a abruptly knife. Each serving: 498 calories; 5 grams protein;
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