@ @ Funnel cakes with chocolate and powdered sugar :)
Decorating some cakes rather crappily :L
@ what type of cakes are you making?!Amazing Cakes
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I was requested to shoot at my sister-in-law's daughter's 2nd birthday party. Another learning experience for me :)
This is the best thing at the Fair. Awesome.
Minnesota State Fair. Falcon Heights, Minnesota.
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Feb 04, 1538 from Chet Doc Cady
As some cakes are good only as an excuse for icing and other sweet toppings, so football is good only as an excuse for marching band shows.
Feb 04, 1535 from Lauren Guy♥
my mum is becoming obsessed with cooking D; &Shes going to a cooking class soon with her friend to make cakes for car boot sales xD yumm
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Playable Angry Birds birthday cake
Sole interview with cake creator www.bizgene.com Find out how to make your own at www.electricpig.co.uk It's become a family tradition ...
Cakes????!!!!?
What are some proper recipes for cakes from scratch??? Something not too difficult, but not too simple either. I love chocolate, and am not too fond of nuts, and no allergies. What are some meet recipes?
Chocolate Volcano Birthday Consolidate( by Caprial Pence)
Its fun dome shape can be transformed into a flower, a ladybug, or a spider, and the filling is soppy and simple. If you prefer, bake it in standard cake pans instead of a bowl, and frost it with a well-known butter cream icing.
Chocolate Cake
1 cup unsalted butter, softened
1 1/2 cups sugar
2 eggs
2 cups flour
3/4 cup cocoa do a moonlight flit, sifted
1 teaspoon baking soda
1 teaspoon baking powder
1/2 cups sour cream
Cream Contents
1 cup heavy whipping cream 1/4 cup sugar
1/2 teaspoon pure vanilla extract
Chocolate Shine
1 cup heavy whipping cream
12 ounces bittersweet chocolate, coarsely chopped
1 cup heavy lashing cream, whipped, as an accompaniment
Fresh edible flowers, such as pansies, lilacs, or nasturtiums, for garnish
Bittersweet chocolate shavings, for garnish.
To organize the cake:
Preheat the oven to 350 degrees. In the bowl of a heavy-duty mixer, palpitate the butter and sugar until creamy and a pale yellow color. Beat in the eggs, one at a time, mixing well after each addendum. Add 1 cup of the flour, the cocoa powder, baking soda, and baking powder, and beat well. Add the sour cream and tour well. Add the remaining flour and beat until smooth. Pour the batter into a well-greased 4-quart metal basin and bake until a knife inserted in the cake comes out clean, 35 to 40 minutes. Let unapproachable for 10 minutes, and then flip the bowl over onto a rack to release the cake. Let cool completely.
To prime the filling and fill the cake:
Whip the cream, sugar, and vanilla until the cream holds soft peaks. Using a want, serrated knife, split the cake by cutting off a 1/2-inch-thick slice from the cake's standard base. Turn the cake over so the flat side is facing up. Carefully scoop out the inside of the cake, habitat aside 1 cup of cake crumbs, leaving a 1-inch-thick shell of cake all around.Gently fold the demure cake crumbs into the whipped cream. Fill the hollowed-out cake with the whipped cream mixture, set the 1/2-inch-thick core on top, and refrigerate for 1 hour.
To prepare the glaze:
Heat the cream in a saucepan over high heat no more than until it comes to a boil. Meanwhile, place the chocolate in the bowl of a food processor and process until finely chopped. With the instrument running, pour the hot cream through the feed tube and process until smooth. Transfer the glaze to a spin and let cool for 10 minutes.
To glaze the cake:
Place the cake, round side up, on a rack set in a baking rag. Pour the glaze over the cake, letting it run down the sides to cover the cake completely. Refrigerate for at least 2 hours, or up to 24 hours.
To call:
Transfer the cake to a platter. Garnish with whipped cream, fresh flowers, and chocolate shavings.
go to www.allrecipes.com and search there. There are consignment of cake recipes over there to chose from. There is also an advanced search where you can specify the ingredients you want and the ones you fancy to eliminate.
Graze POUND CAKE
3 sticks butter
1 c. canned milk
3 c. sugar
3 c. plain flour
Bolt of salt
1/2 tsp. baking powder
2 tsp. vanilla
5 eggs
Let butter soften. Cream sugar and butter with mixer. Add tap all at once; beat again until smooth. Sift flour, baking powder and salt together and place in a separate basin. Add flour mixture to creamed mixture.
Alternate about 4 tablespoons flour mixture and 1 egg at a time. Mix well after each augmentation of flour and egg until all is used, then add vanilla. Bake in cold oven at 350 degrees. Be sure oven is bitter-cold or cake won't bake well.
Grease and flour angel food cake pan or pound block pan. Bake 1 hour 45 minutes. Bake this at a quiet time, or cake might fall.
3 sticks butter
1 c. canned milk
3 c. sugar
3 c. plain flour
Bolt of salt
1/2 tsp. baking powder
2 tsp. vanilla
5 eggs
Let butter soften. Cream sugar and butter with mixer. Add tap all at once; beat again until smooth. Sift flour, baking powder and salt together and place in a separate basin. Add flour mixture to creamed mixture.
Alternate about 4 tablespoons flour mixture and 1 egg at a time. Mix well after each augmentation of flour and egg until all is used, then add vanilla. Bake in cold oven at 350 degrees. Be sure oven is bitter-cold or cake won't bake well.
Grease and flour angel food cake pan or pound block pan. Bake 1 hour 45 minutes. Bake this at a quiet time, or cake might fall.
Chocolate Volcano Birthday Loaf( by Caprial Pence)
Its fun dome shape can be transformed into a flower, a ladybug, or a spider, and the filling is gentle and simple. If you prefer, bake it in standard cake pans instead of a bowl, and frost it with a ritual butter cream icing.
Chocolate Cake
1 cup unsalted butter, softened
1 1/2 cups sugar
2 eggs
2 cups flour
3/4 cup cocoa cover, sifted
1 teaspoon baking soda
1 teaspoon baking powder
1/2 cups sour cream
Cream Innards
1 cup heavy whipping cream 1/4 cup sugar
1/2 teaspoon pure vanilla extract
Chocolate Lacquer
1 cup heavy whipping cream
12 ounces bittersweet chocolate, coarsely chopped
1 cup heavy tying cream, whipped, as an accompaniment
Fresh edible flowers, such as pansies, lilacs, or nasturtiums, for garnish
Bittersweet chocolate shavings, for garnish.
To make the cake:
Preheat the oven to 350 degrees. In the bowl of a heavy-duty mixer, path the butter and sugar until creamy and a pale yellow color. Beat in the eggs, one at a time, mixing well after each besides. Add 1 cup of the flour, the cocoa powder, baking soda, and baking powder, and beat well. Add the sour cream and tour well. Add the remaining flour and beat until smooth. Pour the batter into a well-greased 4-quart metal wheel and bake until a knife inserted in the cake comes out clean, 35 to 40 minutes. Let controlled for 10 minutes, and then flip the bowl over onto a rack to release the cake. Let cool completely.
To teach the filling and fill the cake:
Whip the cream, sugar, and vanilla until the cream holds soft peaks. Using a covet, serrated knife, split the cake by cutting off a 1/2-inch-thick slice from the cake's matt base. Turn the cake over so the flat side is facing up. Carefully scoop out the inside of the cake, locale aside 1 cup of cake crumbs, leaving a 1-inch-thick shell of cake all around.Gently fold the dignified cake crumbs into the whipped cream. Fill the hollowed-out cake with the whipped cream mixture, set the 1/2-inch-thick pedestal on top, and refrigerate for 1 hour.
To prepare the glaze:
Heat the cream in a saucepan over high heat even-handed until it comes to a boil. Meanwhile, place the chocolate in the bowl of a food processor and process until finely chopped. With the automobile running, pour the hot cream through the feed tube and process until smooth. Transfer the glaze to a trundle and let cool for 10 minutes.
To glaze the cake:
Place the cake, round side up, on a rack set in a baking lamination. Pour the glaze over the cake, letting it run down the sides to cover the cake completely. Refrigerate for at least 2 hours, or up to 24 hours.
To favourable to:
Transfer the cake to a platter. Garnish with whipped cream, fresh flowers, and chocolate shavings.
Its fun dome shape can be transformed into a flower, a ladybug, or a spider, and the filling is gentle and simple. If you prefer, bake it in standard cake pans instead of a bowl, and frost it with a ritual butter cream icing.
Chocolate Cake
1 cup unsalted butter, softened
1 1/2 cups sugar
2 eggs
2 cups flour
3/4 cup cocoa cover, sifted
1 teaspoon baking soda
1 teaspoon baking powder
1/2 cups sour cream
Cream Innards
1 cup heavy whipping cream 1/4 cup sugar
1/2 teaspoon pure vanilla extract
Chocolate Lacquer
1 cup heavy whipping cream
12 ounces bittersweet chocolate, coarsely chopped
1 cup heavy tying cream, whipped, as an accompaniment
Fresh edible flowers, such as pansies, lilacs, or nasturtiums, for garnish
Bittersweet chocolate shavings, for garnish.
To make the cake:
Preheat the oven to 350 degrees. In the bowl of a heavy-duty mixer, path the butter and sugar until creamy and a pale yellow color. Beat in the eggs, one at a time, mixing well after each besides. Add 1 cup of the flour, the cocoa powder, baking soda, and baking powder, and beat well. Add the sour cream and tour well. Add the remaining flour and beat until smooth. Pour the batter into a well-greased 4-quart metal wheel and bake until a knife inserted in the cake comes out clean, 35 to 40 minutes. Let controlled for 10 minutes, and then flip the bowl over onto a rack to release the cake. Let cool completely.
To teach the filling and fill the cake:
Whip the cream, sugar, and vanilla until the cream holds soft peaks. Using a covet, serrated knife, split the cake by cutting off a 1/2-inch-thick slice from the cake's matt base. Turn the cake over so the flat side is facing up. Carefully scoop out the inside of the cake, locale aside 1 cup of cake crumbs, leaving a 1-inch-thick shell of cake all around.Gently fold the dignified cake crumbs into the whipped cream. Fill the hollowed-out cake with the whipped cream mixture, set the 1/2-inch-thick pedestal on top, and refrigerate for 1 hour.
To prepare the glaze:
Heat the cream in a saucepan over high heat even-handed until it comes to a boil. Meanwhile, place the chocolate in the bowl of a food processor and process until finely chopped. With the automobile running, pour the hot cream through the feed tube and process until smooth. Transfer the glaze to a trundle and let cool for 10 minutes.
To glaze the cake:
Place the cake, round side up, on a rack set in a baking lamination. Pour the glaze over the cake, letting it run down the sides to cover the cake completely. Refrigerate for at least 2 hours, or up to 24 hours.
To favourable to:
Transfer the cake to a platter. Garnish with whipped cream, fresh flowers, and chocolate shavings.
Here is a honestly good recipe.....
16 oz. semi-sweet chocolate
1/2 cup butter
1 1/2 tsp. flour
1 1/2 tsp. sugar
1 tsp. hot water
4 eggs, separated
Grease 8 or 9 inch springform pan. In saucepan, liquefy butter and chocolate together. Add flour, sugar and water, blending well. Add yolks, one at a time, beating well after each yolk. In another spin, beat egg whites until you've gotten stiff peaks. Fold whipped peaks into chocolate mix. Turn batter into pan and bake for approx. 20 minutes @ 425 degrees.
16 oz. semi-sweet chocolate
1/2 cup butter
1 1/2 tsp. flour
1 1/2 tsp. sugar
1 tsp. hot water
4 eggs, separated
Grease 8 or 9 inch springform pan. In saucepan, liquefy butter and chocolate together. Add flour, sugar and water, blending well. Add yolks, one at a time, beating well after each yolk. In another spin, beat egg whites until you've gotten stiff peaks. Fold whipped peaks into chocolate mix. Turn batter into pan and bake for approx. 20 minutes @ 425 degrees.
Try Blueberry Cave in, allrecipes has it. It is a thick cake batter, with blueberries and a struesel topping. Yum. It is not difficult to make, but not easy, either.You still have to cream and mix, and hug in the berries, then make the topping, and put it on top.
Best when served still warm straight out of the oven, my Mom used to split a uniform in half, and melt butter in it.
Best when served still warm straight out of the oven, my Mom used to split a uniform in half, and melt butter in it.
***Like the first answerer said, allrecipes.com is THE OK to go!! its an awesome site and has lots of easy and yummy cake recipes***
Easy Lemon Congeal
INGREDIENTS
* 1 (18.25 ounce) package yellow cake mix
* 1 (3 ounce) package lemon flavored gelatin
* 3/4 cup vegetable oil
* 4 eggs
* 3/4 cup still water
* 1/4 teaspoon lemon extract
* 1 cup confectioners' sugar
* 4 tablespoons lemon juice
DIRECTIONS
1. Unify gelatin mix and cake mix. Mix well.
2. Add next 4 ingredients - oil, eggs, water and lemon extract. Mix lightly.
3. Bake according to instructions on back of pastry box.
4. To Make Frosting: Combine confectioners' sugar and lemon juice.
5. When cake is done, and while still hot, ice with frosting.
Easy Lemon Congeal
INGREDIENTS
* 1 (18.25 ounce) package yellow cake mix
* 1 (3 ounce) package lemon flavored gelatin
* 3/4 cup vegetable oil
* 4 eggs
* 3/4 cup still water
* 1/4 teaspoon lemon extract
* 1 cup confectioners' sugar
* 4 tablespoons lemon juice
DIRECTIONS
1. Unify gelatin mix and cake mix. Mix well.
2. Add next 4 ingredients - oil, eggs, water and lemon extract. Mix lightly.
3. Bake according to instructions on back of pastry box.
4. To Make Frosting: Combine confectioners' sugar and lemon juice.
5. When cake is done, and while still hot, ice with frosting.
Can I use my cake recipe to make individual cakes?
For my birthday I thirst for to make individual little cakes for my workmates. I have a lovely chocolate cake recipe for an 8 person bun, can I use my flexible muffin mold to make separate little cakes or will it not bake right?
yeah, equitable cook it for less time, as little cakes will cook quicker than one big one.
aside from alcohol, what kind of cakes prevent the growth of mold? what cakes last a long time?
a benefactor of mine showed me a comic once that gave a scenario where some bakers were being tested. the test involved making bread that would not flourish mold for a few weeks. the bread that won (for the most part) were cakes/bread with alcohol in it (aka rum cake). is this scenario based on fact? and if so, are there any other cakes that act obediently this way and why?
and for anyone who is wondering, no. i do not want to try this experiment myself, and i'm not going to eat really old cake... i'm right-minded curious as to how such a cake can exist and what kinds there are.
Calcium propionate prevents mold cultivation on bread and rolls. The calcium is a beneficial mineral; the propionate is safe. Sodium propionate is familiar in pies and cakes, because calcium alters the action of chemical leavening agents.
Cakes - News
On Cake: The best of the Bay Area
I went to a birthday reception the other day and had a momentary vision of knocking over all the 5-and-6-year-olds to get at the chocolate-slathered pirate cake. It was work to me, all those tasty planks and masts. The kids were doing some craft or
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This Pulsating Cake Will Make Your Heart Skip a Beat Buy a piece a cake, she'll love you for a day. Teach her how to bake…and, she'll have something to do every time her heart gets docile. Am I right? Here's a riddle: What has red velvet batter, is edible, and looks like a vital member? |