Tuesday, 28 January 2014
How to store a Wedding cake?
My sister in-law asked me to make her wedding cake for her wedding in June. I am so excited. I have so many recipes lined up but i have only one problem. How do i store the wedding cake until June? How often do i have to sprinkle alcohol? What do i warp the cake with? please help me. I have come across so many things but i am not sure what to use.
Wednesday, 8 January 2014
Cheese cake part 2
Good morning guys. how are you today. I am yet to make the cheese cake. Got a little tied up yesterday. I am still searching for a favourable recipe though. I am still waiting for recipes from you guys. If you have a cheese cake recipe do write it to me. Enjoy the rest of your day
After a lot of searching i finally managed to find this recipe for a Philadelphia cheese cake. it tasted awesome.. Follow the link below and bake away http://www.kraftrecipes.com/recipes/philadelphia-classic-cheesecake-52544.aspx.
After a lot of searching i finally managed to find this recipe for a Philadelphia cheese cake. it tasted awesome.. Follow the link below and bake away http://www.kraftrecipes.com/recipes/philadelphia-classic-cheesecake-52544.aspx.
Monday, 6 January 2014
Cheese cake
Good morning people. How is the baking coming along. A friend of mines loves cheese cake and is always taking about how delicious it is. I would like to try making one. Does anybody out there have a cheese cake recipe that i can try out and find out for sure if this cake tastes as good as my friends says. Please help!!!!
Black forest cake Part 2
After a lot of searching I finally got to make the cake and it turned out perfectly and tasted wonderful. This is the recipe that i used.
Black Forest Cake
Yield: 10 to 12 servings
Prep Time: 40 minutes
Cook Time: 30 to 35 minutes
Total Time: 1 hour 15 minutes
Ingredients: For the cake:
2 cups sugar
1¾ cups all-purpose flour
¾ cup cocoa powder
1½ teaspoons baking powder
1½ teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup whole milk
½ cup vegetable oil
2 teaspoons
vanilla extract
1 cup boiling water
For the cherries:
1 can (20 ounces) cherries, drained
¼ cup Kirsch or other brandy
For the whipped cream:
1½ cups heavy cream, chilled
½ cup powdered sugar
2 teaspoons vanilla extract
Directions:
1. Preheat the oven 350 degrees F. Grease and flour two 9-inch round baking pans.
2. Whisk together the sugar, flour, cocoa powder, baking powder, baking soda and salt in a large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer for 2 minutes. Stir in boiling water (batter will be thin). Divide batter between the two prepared pans.
3. Bake 30 to 35 minutes or until thin knife inserted into center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.
4. Reserve 12 cherries for decorating. Combine the remaining cherries and the Kirsch; set aside.
5. To make the whipped cream, combine the heavy cream, powdered sugar and vanilla extract and whip until soft to almost-stiff peaks form. Refrigerate whipped cream until ready to use.
6. Once the cakes are cool, level the tops and place one layer on a serving platter. Using a slotted spoon, remove the cherries and place on the cake layer. Top with about ½ to ¾ cup whipped cream, spreading over cherries (that's an estimation, as I didn't measure, just covered the cherries and spread into an even layer). Place the second layer on top, and frost the entire cake with the remaining whipped cream. Decorate as desired. (I used a 1M tip to pipe on top and placed the reserved cherries on top of each decorative star, and then lined a bottom border with chocolate shavings) Try it and tell me how it turns out.
Black Forest Cake
Yield: 10 to 12 servings
Prep Time: 40 minutes
Cook Time: 30 to 35 minutes
Total Time: 1 hour 15 minutes
Ingredients: For the cake:
2 cups sugar
1¾ cups all-purpose flour
¾ cup cocoa powder
1½ teaspoons baking powder
1½ teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup whole milk
½ cup vegetable oil
2 teaspoons
vanilla extract
1 cup boiling water
For the cherries:
1 can (20 ounces) cherries, drained
¼ cup Kirsch or other brandy
For the whipped cream:
1½ cups heavy cream, chilled
½ cup powdered sugar
2 teaspoons vanilla extract
Directions:
1. Preheat the oven 350 degrees F. Grease and flour two 9-inch round baking pans.
2. Whisk together the sugar, flour, cocoa powder, baking powder, baking soda and salt in a large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer for 2 minutes. Stir in boiling water (batter will be thin). Divide batter between the two prepared pans.
3. Bake 30 to 35 minutes or until thin knife inserted into center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.
4. Reserve 12 cherries for decorating. Combine the remaining cherries and the Kirsch; set aside.
5. To make the whipped cream, combine the heavy cream, powdered sugar and vanilla extract and whip until soft to almost-stiff peaks form. Refrigerate whipped cream until ready to use.
6. Once the cakes are cool, level the tops and place one layer on a serving platter. Using a slotted spoon, remove the cherries and place on the cake layer. Top with about ½ to ¾ cup whipped cream, spreading over cherries (that's an estimation, as I didn't measure, just covered the cherries and spread into an even layer). Place the second layer on top, and frost the entire cake with the remaining whipped cream. Decorate as desired. (I used a 1M tip to pipe on top and placed the reserved cherries on top of each decorative star, and then lined a bottom border with chocolate shavings) Try it and tell me how it turns out.
Thursday, 2 January 2014
Black forest cake
I love baking and because of that i have started a cake-making business. Though business is slow i am getting better with each cake i make and i am really enjoying this experience. I have a a client who wants a black forest cake and i have come across many recipes but some of them are confusing. Can someone out there please send me a simple recipe for a black forest cake because i am stuck.
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