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Instructions:
Spoon the cake batter into the pan. Carefully drag a fork
on the top to even it out without disturbing the caramel
at the bottom.
Slowly pour the flan mixture into the cake batter.
Cover with baking paper (so the top won't stick to the
foil when cooked), then with foil.
Sit the bundt pan on a roasting tin and add about an
inch of hot water. Bake for about an hour or until a cake
tester comes out clean. The cake layer should rise to the
top. If there are still wet patches of custard remaining
on top, cook further.
ORANGE DREAMSICLE CAKE
Ingredients:
1 Pkg Yellow Cake Mix
2 Pks Orange JELL-O
1 Pk Vanilla Instant Pudding
1 Cup 2% Milk
2 Tsp Vanilla
1 Tub Cool Whip
Directions:
Bake the cake as directed in a 9x13" pan. Let cake cool
completely. Poke holes in cooled cake. Mix 1 package
orange gelatin dessert with 1 c. boiling water and 1 c.
cold water. Pour over cake. Cover and refrigerate for 4
hours. Mix pudding mix with cold milk the other
package of orange gelatin dessert and vanilla. Beat by
hand with a whisk until thickened. Fold in the whipped
topping. Frost the cake with the pudding mixture. These
instructions will make a single layered amazing cake
that is delicious!
Bake the cakes until they begin to pull away from the
sides of the pans, 35 to 40 minutes. Transfer to wire
racks and let cool in the pans for 15 minutes. Run a
knife around the inside of each pan to release the cake.
Invert the pans onto the racks, lift off the pans, and peel
Marvelous Marble Cake Recipe 9. Drop cooled chocolate by 1/2 teaspoonfuls over
frosting. Using a large offset spatula, smear chocolate to
Ingredients create a marble design in frosting.
4 ounces bittersweet chocolate, chopped
3 tablespoons plus 1-1/4 cups butter, softened, divided
2 cups sugar
5 large eggs
3 teaspoons vanilla extract
2-1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup sour cream
1/2 cup miniature semisweet chocolate chips, optional
FROSTING:
3/4 cup butter, softened
6-3/4 cups confectioners' sugar
2 teaspoons vanilla extract
1/2 to 2/3 cup 2% milk
2 tablespoons miniature semisweet chocolate chips
Directions
1. In top of a double boiler or a metal bowl over barely
simmering water, melt chocolate and 3 tablespoons
butter; stir until smooth. Cool to room temperature.
2. Preheat oven to 375. Line bottoms of three greased
8-in. round baking pans with parchment paper; grease
paper.
3. In a large bowl, cream remaining butter and sugar
until light and fluffy. Add eggs, one at a time, beating
well after each addition. Beat in vanilla. Whisk flour,
baking powder and salt; add to creamed mixture
alternately with sour cream, beating well after each
addition.
4. Remove 2 cups batter to a small bowl; stir in cooled
chocolate mixture and, if desired, chocolate chips until
blended. Drop plain and chocolate batters by
tablespoonfuls into prepared pans, dividing batters
evenly among pans. To make batter level in pans, bang
cake pans several times on counter.
5. Bake 20-25 minutes or until a toothpick inserted in
center comes out clean. Cool in pans 10 minutes before
removing to wire racks; remove paper. Cool completely.
6. For frosting, in a large bowl, beat butter until smooth.
Gradually beat in confectioners sugar, vanilla and
enough milk to reach desired consistency.
7. If cake layers have rounded tops, trim with a serrated
knife to make level. In a microwave, melt chocolate
chips; stir until smooth. Cool slightly.
8. Place one cake layer on a serving plate; spread with
1/2 cup frosting. Repeat layers. Top with remaining cake
layer. Frost top and sides of cake.
UBE MACAPUNO CAKE cake inside the piped borders. Refrigerate for at least 2
hours before serving.
Ingredients:
2 cups cake flour.
1 and 1/3 cups sugar.
2 teaspoons baking powder.
1/2 teaspoon salt.
8 large eggs, separated.
1/2 cup vegetable cooking oil.
1/2 cup milk.
1 to 2 tablespoon ube flavoring, we used Ferna Ube
Flavocol; you can also use 1/4 to 1/2 teaspoon ube
powder
Method:
1- Grease and flour the bottoms of two 9x2-inch round
cake pans.
2- Whisk together cake flour, sugar, baking powder, and
salt in a large bowl until well combined. Add yolks, oil,
milk, and ube flavoring; whisk until smooth.
3. In a separate bowl, beat egg whites almost until stiff
oeaks from. Fold the whites into the yolk mixture in two
additions.
4. Divide the batter evenly between the prepared pans.
5- Bake at 350F for 20 to 25 minutes. Let the cake rest
for 3 minutes ( or until if falls in below the top edge of
the pan), then invert the cake until cool. If the cake feels
as if it will fall out of the pan, let it cool right side up.
6- Make the icing: In the bowl of an electric mixer fitted
with the whisk attachment, whop cream until medium
peaks form. Gradually add powdered sugar, 1
tablespoon at a time, Add ube flavoring.
7- Assemble the cake: Slice off cake tops to keep the
height uniform and to level off surface. Reserve
trimmings and place in a food processor to turn into
crumbs.
8- Place one cake layer on top of a cake board. Place
about 1 cup whipped cream over the cake, then spread
evenly using an offset spatula. Add about 1/3 to 1/2 cup
macapuno strips. Top with the other cake layer, then ice
the cake with the remaining whipped cream, covering
the top and sides.
9- Dust sides with the ube cake crumbs. Use remaining
cream to pipe shells on the borders. Decorate cake top
with macapuno strips, placing them on the center of the
HOW TO MAKE MAGIC FLAN CAKE Place the cake pan in a large roasting pan and place
it in the oven. Add enough hot water to the roasting
INGREDIENTS: pan to reach halfway up the sides of the pan. Careful
so you don't burn yourself.
Chocolate Cake:
Bake the cake for about 1 hour and 30 minutes, mine
cup (155g) caramel sauce took about 1 hour and 40 minutes, or until you insert a
cup plus 2 tbsp (60g) all purpose flour toothpick in the cake and it comes out clean.
cup (46g) cocoa powder
2 tsp cinnamon Cool the cake completely in the pan and refrigerate it
tsp baking soda overnight.
tsp salt
4 oz bittersweet chocolate, chopped Next day, fill the roasting pan with water, or your sink
6 tbsp (85g) unsalted butter and place the bottom of the cake pan in the water to
cup buttermilk warm the caramel and the flan portion of the cake.
cup (105g) sugar You only need to do this for a couple minutes.
2 eggs
1 tsp vanilla extract Carefully turn the cake onto a large serving platter or
cake stand.
Flan:
Ingredients
Instructions
For Frosting:
cup water
2 tbsp butter
tsp vanilla
2 oz unsweetened chocolate (melted)
2 cup powdered sugar
Colorful Sprinkle
White candies
Instructions:
Add egg yolk and beat again for 1-2 min at high
speed.
Instructions:
Preheat oven to 350 degrees.
Sift together the dry ingredients: cake flour, 3/4 cup
granulated sugar, baking powder. Set aside.
In a separate bowl, at highest speed, beat the
eggwhites and cream of tartar together. When there
are high peaks and hardly any bubbles left, slowly
add the 3/4 cup granulated sugar, a few tablespoons
at a time. When peaks form and whites are shiny, put
aside.
In another mixing bowl, make a well of all the dry
ingredients. In the center add : oil, yolks, mango juice,
Cranberry Yoghurt Chiffon Cake into the cake comes out clean.
In a medium bowl, combine coconut cream with
Ingredients: sweetened condensed milk and stir until smooth.
When cake comes out of the oven, poke holes in
5 Egg yolks even rows using a large fork or chopsticks. Pour milk
40g Caster sugar mixture over, allowing it to soak into the cake.
65g Canola oil/salad oil Refrigerate for several hours or overnight.
2 tsp orange juice In a large bowl, whisk cream until soft peaks form.
130g Natural yogurt Add sugar and continue whipping until stiff. Spread
130g Plain flour (sifted) over cooled cake. Sprinkle top with flaked coconut.
orange zest from one orange
7 Egg whites Orange Cake
90g Caster sugar
95g Dried cranberries (cut to small pieces & sprinkle Here's the recipe:
with 1/2 tbsp flour)
Ingredients:
Method:: 1/2 cup unsalted butter
1 cup sugar
In a large bowl, mix egg yolks, sugar and oil well with 2 cups all purpose flour/cake flour, preferably all
a hand whisk. Add lemon juice, lemon zest and yogurt purpose flour
into it, mix well again. 3 eggs
Whisk egg whites till frothy, gradually add in the sugar 1 cup orange juice
in batches, mix well. Continue beating till egg whites 1/2 tsp salt
are stiff but not dry. 2 tsp baking powder
Use a hand whisk to mix 1/3 egg whites with mixture. 1 tsp orange rind
Gently fold in the rest with a rubber spatula till well
combined. Procedure:
Lastly gently fold in the cranberries pieces into Take 1 cup juice from orange and keep it aside.
mixture.
Spoon batter into the cake mould up to 3/4 full evenly Meanwhile preheat oven to 180 degree C (350) and
and bake at 180C for 15 mins, then lower temperature grease and flour a standard baking tray.
to 160 for another 20 mins or skewer comes out
clean. Cream butter and sugar, cream for about 1 min.
Invert cake immediately on a wire rack to cool Add in 3 eggs and cream again, about 2 min or until
completely before unmoulding. fluffy and creamy.
Coconut Cream Cake Add in sifted flour, 2 tsp baking powder, and salt.
Finally add in the 1 cup of orange juice and cream or
Ingredients fold lightly; the batter should be fluffy and spongy, not
loose..so when you add orange juice..add accordingly
Serves 24 until you get the consistency.
1 package (18.25 ounce) white cake mix Batter should be fluffy and creamy.
3 egg Lastly fold in the orange rind.
13 cup vegetable oil Bake in preheated oven to 180 degree C for 30-35
1 cup water min or until done.
12 tsp coconut extract
1 can (14 ounce) coconut cream Notes:
1 can (14 ounce) sweetened condensed milk Using fresh orange is important.
1 cup heavy whipping cream Bring all ingredients to room temperature.
1 tbsp white sugar Preheat oven to 180 degree C before baking.
1 cup flaked coconut
Directions
Preheat oven to 350 degrees F (175 degrees C).
Grease and flour a 9 x 13 inch pan.
In a large bowl, mix cake mix, eggs, oil, water and
coconut extract. Beat for 2 minutes and pour into the
pan. Bake for 30 minutes or until a toothpick inserted
UBE ROLL whipped cream recipe here or if you want something
simpler, you can just use this.
Recipe 1
Whipped cream filling:
For the chiffon cake:
1 1/4 cups thickened or whipping cream, very cold
Ingredients: 2 tablespoons caster sugar
{C} Starting from the side nearest you and using the
4 egg whites parchment paper as a guide, gently roll the cake.
1/4 teaspoon cream of tartar
Refrigerate the cake for about an hour to allow it to
{D} firm up a bit and make it easier to handle. Chill the
3/8 cup sugar remaining whipped cream as well.
Mix together the yogurt, milk and ube flavor, Team (6) Add 1/3 of the dry ingredients
Wet Ingredients.
(7) Add 1/2 of the milk-ube flavoring mixture. Repeat
Add in one third of the dry ingredients and then add in until all are combined. Bake in two 7-inch pans for 30-
one half of the wet ingredients. 40 mins or until done.
Repeat step 5 untill all our combined. Just barely mix, (8) For the frosting, follow instructions for the basic
until you cannot see streaks of flour in the batter. buttercream replacing vanilla with ube flavoring.
Pour into two lined 6-inch pans and bake at 350F for (9) To assemble, divide cake into 4 (or just 2,
40-45 minutes. Make sure to tap the pans used to depends on you), ice in between layers. Cover the
release air bubbles before baking. Let it cool. whole cake with the frosting, top with macapuno
preserves and pipe frilly borders on the cake.
To make the frosting, mix together butter, ube flavor
and butter. Sift the powdered sugar and add to the (10) Get a cake slicer, a small plate and a fork.
butter mixture slowly. Mix until smooth.
INGREDIENTS: Ingredients:
2 cups all purpose flour 1-1/2 cups icing sugar mixture, sifted
1 teaspoon baking soda 25g butter, softened
1 teaspoons baking powder 1 tbs milk, or water
teaspoon salt few drops of food colouring
1 teaspoons cinnamon (ground)
1 cups white sugar Procedure:
cups walnuts (toasted and chopped) Using a wooden spoon, combine icing sugar, butter
4 eggs and milk in medium bowl until smooth.
cup vegetable oil Add a touch of extra milk or water to get a glossier
2 small raw carrots (grated) consistency.
2 teaspoons vanilla
Add enough food colouring to tint icing to desired
CREAM CHEESE FROSTING: colour.
cup cream cheese Mix well.
cup butter
2 cups icing sugar Birthday Cakes
teaspoon lemon zest (grated- yellow skin)
1 teaspoon vanilla Recipe 1
Ingredients: Method:
Method: GANACHE
Place the butter into a mixing bowl and beat until soft.
Place the cocoa powder in a separate bowl. CHOCOLATE GANACHE
Add the boiling water to the cocoa powder.
Mix the cocoa and water into a paste. Ingredients:
Add the paste to the softened butter.
Add the rest of the ingredients. 284ml cream
Beat until smooth and creamy. 1 level tbsp syrup
Use immediately. 200g coarsely chopped chocolate (use dark chocolate
for the best results)
SWISS MERINGUE BUTTERCREAM
Method:
This icing is similar to the basic butter cream recipe,
except that some cooking is required in order to Pour the cream into a saucepan and bring to the boil.
dissolve the sugar and egg white. This process Remove the saucepan once boiled.
makes the Swiss Meringue icing more smoother and Stir in the syrup.
fluffier than your normal buttercream. Place the chopped chocolate into a mixing bowl.
Pour the heated mixture over the chocolate.
Mix until all the chocolate has melted
ROYAL ICING baking powder, and reserve.
6. Place the butter in the bowl of an electric mixer and
Royal Icing is a pure white icing that dries to a beat until very fluffy, about 5 minutes. Add the light
smooth, hard, matte finish. Besides its lovely finish it brown sugar and beat another 2 minutes.
also colours beautifully which makes it a favourite of 7. Add the eggs one at a time, then add the flour, and
professionals who use it not only for frosting cakes mix only until incorporated.
and cookies, but also for intricate piping of 8. Fold in the fruit and walnuts by hand and divide the
decorations (flowers, borders and lettering). batter between the pans.
9. Bake for 1 hour, then top each cake with aluminum
Ingredients: foil to prevent overbrowning.
10. Bake for 30 to 40 minutes more. See tips for
2 egg whites doneness tests.
350-500g icing sugar 11. Cool completely.
12. While cakes cool, cut cheesecloth into three 2-foot
Method: lengths and soak in remaining rum.
13. Wrap each cake in one section of the
Beat the egg whites until they have been broken cheesecloth, then wrap in plastic wrap.
down. 14. Refrigerate at least one week, but preferably
Add the icing sugar gradually until the mixture starts three.
to thicken.
Beat the mixture with an electric beater set at the Tips:
slowest speed for about 10 min until the icing is light
and fluffy. There are two ways to test for doneness: Insert a
You can adjust the consistency accordingly by either toothpick into the center of a cake; if it comes out
adding more icing to thicken, or drops of water to thin clean, it's done. Or, press the top of the cake with
the mixture. your fingers; if it feels firm and spongy and springs
back when pressed, it's done.
TOFFEE TOPPING
Either rum or brandy can be used as the alcohol in
This indulgent topping can be used as a cake topping this recipe, depending on your personal preference.
as well as a hot dessert topping!
You can also use regular dried fruit (dates, apricots,
Ingredients: peaches, pears, cranberries and so on) instead of the
candied fruit, if you prefer.
100g butter
125g condensed milk Cake flour produces a more tender crumb than all-
50g castor sugar purpose flour. It can be found in the baking section of
1 tbsp golden syrup your supermarket.
In the electric mixer, combine butter, Crisco In a small bowl, combine the water and the powdered
shortening, and salt together to incorporate, about 5 milk; add the vanilla extract, butter extract, almond
minutes on low. extract, and crme royale or crme bouquet, and salt.
Add to the shortening/sugar mixture and combine until
well mixed. 5. Beat the brown butter in the bowl of a stand mixer
fitted with a paddle attachment at medium speed until
This frosting needs to be made ahead of time. As it creamy and lightened in color, about 2 minutes. Add
sets up it gets firmer. When ready to use, just rewhip sugar and continue to beat until the mixture looks
on low and you get a smooth, non-airy buttercream fluffy, 2 to 3 minutes, scraping down the bowl with a
frosting. rubber spatula every now and then. Once the mixture
is fluffy, add eggs one at a time, mixing well (about 2
Brown Cakes minutes) after each addition. Again, scrape the sides
(Requested) and bottom of the bowl every now and then.
Recipe 1: Brown Butter Cake With Brown Butter 6. Once all the eggs have been added to the stand
Frosting mixer, combine flour, salt and baking powder in a
bowl and stir to combine. Combine the milk and
YIELD: serves 10 to 12 vanilla in a separate bowl. Add half the flour mixture
to the mixer and fold with a rubber spatula until
For the Cake: somewhat incorporated. Mix on medium speed until
1 1/4 cups (3 sticks) unsalted butter the batter looks smooth. Add the milk mixture and
1 1/3 cups plus 2 tablespoons granulated sugar beat on medium speed until smooth. Add the
5 large eggs, at room temperature remaining flour mixture and mix well, 1 to 2 minutes,
2 cups plus 2 1/2 teaspoons (about 10 1/4 ounces) until the mixture looks smooth. Make sure to scrape
all-purpose flour the sides and bottom of the bowl with a rubber spatula
1/2 teaspoon table salt every now and then as you mix.
2 1/2 teaspoons baking powder
1/2 cup minus 2 teaspoons whole milk 7. Pour the batter into the prepared cake pan. Rap the
1 teaspoon vanilla extract pan sharply on the counter to remove any air bubbles.
Bake the cake for 30 minutes. After 30 minutes of
For the Frosting: baking, cover the top of the cake loosely with
1/4 cup (1/2 stick) unsalted butter aluminum foil to prevent the cake from browning too
1 cup powdered sugar much. Continue baking until a tester inserted into the
5 teaspoons hot water center of the cake comes out clean, about 20 minutes
2 drops of vanilla extract longer. Remove from the oven and allow the cake to
cool for 15 minutes in the pan before turning cake out
DIRECTIONS on a wire rack. Allow cake to cool to room
temperature before frosting.
1. First make the cake: Heat the butter in a heavy-
bottomed and preferably light-colored saucepan over 8. For the Frosting: brown the butter, following the
low heat, stirring occasionally, until melted. Continue process explained in steps 1 and 2. Add the
cooking, stirring frequently, until foaming subsides powdered sugar and whisk until incorporated. Add the
and butter starts to smell nutty and milk solids are a water one teaspoon at a time (mixing well after each
deep golden brown, about 5 minutes. addition). Add vanilla and whisk until the mixture looks
smooth.
2. To check the color of the butter, use a ladle or
spoon to transfer some butter to a heatproof white 9. Using the back of a spoon, slather the frosting on
bowl or plate. When ready, pour the butter into a top of the cake. Place the cake in the refrigerator until
heatproof bowl, scraping the milk solids off the bottom the frosting has firmed up, about 20 minutes. Cut into
of the pan. slices and serve. Store the cake in an airtight
container in the refrigerator for up to 3 days.
3. Allow the butter to cool to room temperature,
stirring it every now and then with a rubber spatula,
then place it in the refrigerator until cold about 30
minutes. It is crucial that the butter is chilled until
solid. Once cold, re-soften the butter at room
temperature for 30 to 45 minutes.
Transfer batter to pan, smoothing top, then rap pan 2 packs grated cassava (about 2 lbs total weight)
on counter to settle batter. Bake until golden-brown 2 cups coconut milk
and a wooden pick inserted into center comes out (12 oz.) can evaporated milk
clean, 1 to 1 1/4 hours. Cool in pan 30 minutes, then 3 pieces egg
invert cake onto a rack and cool completely, right side cup butter, melted
up, 1 hour. 6 tablespoons cheddar cheese, grated
cup condensed milk
Pandan Chiffon Cake 14 tablespoons granulated white sugar
Topping ingredients:
Makes 16cm chiffon tin 2 tablespoons flour
2 tablespoons sugar
Ingredients: cup condensed milk
2 tablespoons cheddar cheese, grated
(A) 2 cups coconut milk
2 egg yolks
20g sugar Instructions
A small pinch of salt 1. Make the batter by combining the grated cassava,
30g vegetable oil butter, cup condensed milk, cup evaporated milk,
40g coconut milk 6 tablespoons cheddar cheese, 14 tablespoons
75ml of homemade pandan solution ( Original recipe sugar, and 2 eggs in a mixing bowl and mix
calls for 1tbsp of pandan paste.) thoroughly.
2. Add the 2 cups coconut milk in the mixing bowl
(B) where the mixed ingredients are. Mix again.
55g cake flour 3. Grease the baking tray then pour-in the batter
1/2 tsp baking powder (these are the ingredients that you just mixed
together). until dissolved. Combine with condensed milk. Place
4. Pre-heat oven for 350 degrees Fahrenheit for 10 in a small sauce pot. Cook under low heat while
minutes then put-in the baking tray with batter and stirring until liquid thickens. Remove from heat. Place
bake for 1 hour.Remove from the oven and set aside. egg yolks in a mixing bowl and slowly whisk in hot
5. Meanwhile prepare the topping by combining 2 milk mixture. Remove cassava cake from the oven
tablespoons sugar and flour in the heated saucepan. after it is baked. Spread egg yolk and milk mixture on
6. Pour-in cup condensed milk then mix thoroughly. top. Increase oven temperature to 425 F and bake for
7. Add 2 tablespoons cheddar cheese while stirring another 15 minutes until top is brown and bubbly.
constantly.
8. Pour 2 cups of coconut milk and stir constantly for PANDAN CHIFFON CAKE
10 minutes
8. Pour the topping over the Cassava Cake (baked Makes 16cm chiffon tin
batter) and spread evenly.
9. Separate the yolk from the egg white of the Ingredients:
remaining egg (well be needing the egg white only)
10. Glaze the topping with the egg white using a (A)
basting brush. 11. Simply dip the brush to the egg 2 egg yolks
white and brush it on the cassava cake. 20g sugar
12. Set your oven to broil mode. Broil the Cassava A small pinch of salt
cake until color turns light brown. 30g vegetable oil
13. Garnish with extra grated cheese on top. Serve. 40g coconut milk
Share and enjoy! 75ml of homemade pandan solution ( Original recipe
calls for 1tbsp of pandan paste.)
(B)
RECIPE #2 55g cake flour
1/2 tsp baking powder
CASSAVA CAKE
(C)
Prep time: 20 minutes 3 egg whites
Cooking time: 1 hour and 15 minutes 45g sugar
Yields: 12 servings
Method:
2 pounds (2 packages) frozen grated cassava,
thawed 1. Whisk egg yolks, sugar and salt until the sugar
1 coconut milk (14 oz each can) dissolves. Put coconut milk in saucepan and let it
1 large can Evaporated milk simmer under low heat for about 2-3 mins.
1 can Condensed milk 2. Gradually add in vegetable oil, followed by coconut
4 eggs, beaten milk and pandan paste, and stir until well-mixed.
6 tbsp butter, melted (3/4 stick) 3. Fold in sifted cake flour and baking powder until
cup sugar well-mixed. Set aside.
1 bottle/jar of macapuno strings 4. In another bowl, whisk egg whites until soft peaks
form. Add in sugar gradually and continue whisking
Pre - heat oven to 350 F. until stiff peak form.
Combine cassava, coconut milk, evaporated and 5. Gently fold in the egg white into the egg yolk batter
condensed milk in a large mixing bowl. Add eggs, (in step 3) in 3 batches.
butter, and combine well. Taste and gradually add 6. Pour the batter into an ungreased chiffon tin. Bake
more sugar if needed. Add macapuno strings on top. in preheated oven at 170 deg C for 30 minutes. (I
Place in a large baking dish and bake between 45 bake at 180 deg C for the first 10 minutes, then
minutes to 1 hour. Remove and prepare the topping. reduce to 170 deg C for the next 20 minutes, for my 6
Also adjust oven temperature to 425 F. inch tin.)
7. Remove from oven and invert the tin immediately
Topping: onto a cooling rack.
can coconut milk 8. Unmould the cake only when it is completely cool.
can condensed milk
3 tbsp cornstarch
3 egg yolks, beaten well.
In a cold bowl, with cold beaters, whip the cream on A rich and dense cake, this can be served in thin
high until soft peaks form, about 5 minutes. Sweeten slices topped with either fruit preserves and ice cream
your whipped cream to taste. Spread the whipped or fresh fruits and whipped cream.
cream over everything.
Serves 8 to 10
Garnish with more nuts and the cherry halves. Prep Time 30 minutes
Baking Time 40 to 45 minutes
Refrigerate at least 4 hours before serving. Enjoy!
Ingredients:
Notes: If you want to make this dessert in cups, follow
the same directions, but divide each of the layers 1 cup chopped bittersweet chocolate
between your cups. When baking the crust, place the 1 cup chopped unsalted butter
jars on a baking sheet and bake as normal. cup sugar
cup finely chopped toasted walnuts
Egg Pie 8 eggs, beaten
vanilla ice cream
Ingredients: strawberry or raspberry pure
4 In the mixer, beat eggs until thick. Fold in chocolate Lower mixer speed and add about 2 cups of icing
mixture. sugar into the bowl and continue to mix, gradually
increasing speed until incorporated.
5 Pour into prepared pan and bake until set.
Lower mixer speed and add 1 more cup of icing
6 Cool cake in pan then cover and chill for at least 4 sugar, vanilla extract and milk. Continue to mix,
hours. gradually increasing speed until all ingredients are
incorporated. If you want the buttercream to be a little
7 To serve, remove cake from pan and top with thicker, add more icing sugar (1 Tbsp at a time), if you
strawberry or raspberry pure. Slice into wedges and want it thinner, add milk (1 tsp at a time). The
serve topped with vanilla ice cream. buttercream consistency should not be runny. It
should be spreadable and not grainy.
HOW TO MAKE SANSRIVAL
Reserve half of the buttercream mixture and place in
Ingredients: Meringue (Dacquoise) a separate bowl to use for covering the cake.
Line and grease 2 cookie trays with baking paper. Refrigerate for about 2 hours. The cake will not
harden inside.
In a large bowl, using a stand mixer or a hand mixer
on high-speed, whisk egg whites until foamy. Add
cream of tartar and gradually add sugar. Continue to Super Moist Chocolate Cake with Chocolate Cocoa
whisk eggs on high-speed until glossy and stiff peaks Frosting
form.
INGREDIENTS
Fold in the cashews. CAKE
1 1/2 cups flour
Pre-heat oven to 160C. Divide meringue equally into 1 cup sugar
the prepared trays and bake in the oven for 35-40 1/3 cup cocoa
minutes or until the top has turned a light golden 1/2 teaspoon salt
brown. Once baked, leave meringue in the oven for 1 teaspoon baking soda
20-30 minutes if you want it chewy or leave in the 1 cup water
oven for 2 hours if youd like it crunchy. 1/2 cup vegetable oil
2 tablespoons vinegar
Cut each meringue sheets in half. There should now 2 teaspoons vanilla
be 4 sheets of meringue. Trim the sides/edges of the CHOCOLATE COCOA FROSTING
meringue so that they are smooth and even. 3 cups powdered sugar
1/3 cup butter, softened ( or margarine)
Method: Buttercream 2 teaspoons vanilla
1/3 cup baking cocoa
In a large bowl, using a stand mixer or hand mixer, on 3 -4 tablespoons milk
DIRECTIONS
Mix dry items ingredients in a bowl using a fork. 4 cups confectioners' sugar
Combine wet ingredients in a separate
bowl/container. DIRECTIONS
Combine dry and wet ingredients in a bowl mixing
together with a fork. Cake:.
Transfer mixture to greased cake pan or cupcake tins.
Bake at 350 degrees F for approximately 30 minutes. Preheat oven to 350F.
(Bake for approximately 15 minutes if making
cupcakes). Spray a 9x13 glass pan with nonstick spray.
Set aside to cool before frosting.
Page 2 of 2Super Moist Chocolate Cake (cont.) Combine flour, granulated sugar and baking soda in
DIRECTIONS mixing bowl.
To begin the Chocolate Cocoa Frosting beat
powdered sugar and butter until blended. (If using an In a small saucepan, heat 1 cup butter, 5 tablespoons
electric mixer, use low speed). cocoa and 1 cup cola beverage to boiling. (whisk
Stir in vanilla and cocoa. together as it melts).
Gradually beat in just enough milk to make frosting
smooth and spreadable. If frosting becomes too thin, Pour over the flour mixture and mix thoroughly. I just
add more powdered sugar. use a whisk for this because it comes together so
easily.
Coca Cola Cake
Add buttermilk, eggs and vanilla. Mix well.
INGREDIENTS
Pour into prepared 9x13 pan.
Cake
Bake for 40 minutes.
2 cups all-purpose flour
During last 10 minutes of baking prepare frosting.
2 cups granulated sugar
Prepare Second Frosting:.
1 teaspoon baking soda
Place 5 cups confectioners' sugar in a mixing bowl.
1 cup butter
In a small saucepan, combine 1/2 cup butter, 3
1 cup cola, beverage tablespoons cocoa powder and 9 tablespoons cola
beverage. Whisk together. Heat to boiling.
5 tablespoons unsweetened cocoa powder
Remove from heat, stir in 1 teaspoon vanilla.
12 cup buttermilk
Pour over 4 cups confectioners' sugar.
2 eggs
Mix well with a whisk.
1 teaspoon vanilla
Assembly:.
First Frosting
Remove cake from oven.
7 ounces marshmallow cream
Immediately frost with marshmallow cream. Go slow.
Second Frosting This will prevent tearing the cake. As the fluff warms a
bit it will spread easily.
12 cup butter
Slowly pour warm coco-cola frosting over
3 tablespoons unsweetened cocoa powder marshmallow fluff.
9 tablespoons cola, this should be the remaining cola It's best to let this cake cool for about an hour before
left in a 12oz can cutting into it.
1 teaspoon vanilla
Our good Ole' Jamaican recipe...
2 boxes Betty Crocker SuperMoist vanilla cake
Coconut Pumpkin Cake/Bread mix
2 cups water
Ingredients 1 cup vegetable oil
3 cups unbleached flour, sifted twice 6 eggs
2 tsp. baking soda 2 packages (2.7 oz each) food colors
1/4 tsp. salt Buttercream Frosting
1 tsp. cinnamon 1 cup shortening
1/2 tsp. clove 1 cup butter, softened
1/2 cup margarine 1 bag (2 lb) powdered sugar
3/4 cup brown sugar 2 teaspoons vanilla
2 eggs beaten 3 to 4 tablespoons milk
2 cups pumpkin, mashed
Directions
Ingredients to make coconut frosting
1/4 cup brown sugar Heat oven to 350F. Spray 3 (8-inch) round cake pans
5 tbsp. flour with cooking spray.
1/4 tsp. salt In large bowl, beat cake mix, water, oil and eggs with
2 cups milk electric mixer on low speed 30 seconds, then on
3 egg yolks, beaten medium speed 2 minutes, scraping bowl occasionally.
1 cup grated coconut Divide batter evenly among 6 small bowls, about 1 1/3
1/2 tsp. vanilla extract cups each.
Using food colors, tint batter in 1 bowl blue, 1 bowl
Method red, 1 bowl green, 1 bowl yellow, 1 bowl orange
1. Preheat oven to 325F (160C). Butter and flour a 9 x (using red and yellow) and 1 bowl purple (using blue
5-inch cake pan. Set aside. and red).
2. In a bowl, sift dry ingredients, set aside. Refrigerate 3 colors of batter until ready to bake. Pour
3. In another bowl, whip the margarine and brown remaining 3 colors of batter into cake pans.
sugar until creamy and smooth. Fold in eggs. Bake 18 to 20 minutes or until cake springs back
4. Whip in the dry ingredients; alternating with the when touched lightly in center and begins to pull away
mashed pumpkin. Pour mixture into the baking cake from side of pan. Cool 10 minutes. Remove from pans
pan and bake for 1 hour. to cooling racks; cool completely.
5. Remove from baking pan, allow to cool on a wire Wash cake pans. Bake and cool remaining 3 cake
rack. layers as directed.
In large bowl, beat shortening and butter with electric
Method for frosting mixer on medium speed until light yellow. On low
1. In a saucepan, mix the sugar, flour and salt. Fold in speed, gradually beat in powdered sugar. Beat in
the egg yolks. Gradually blend in the milk while vanilla. Add milk, 1 tablespoon at a time, beating until
stirring, bring to a boil. frosting is smooth. Beat on high speed until light and
2. Remove from heat, and add the coconut and fluffy.
vanilla extract. Let it cool, stirring occasionally to Trim rounded tops off cakes to level, if needed. On
prevent a skin from forming. Then spread frosting serving plate, place purple cake layer. Spread with
over the cake. frosting to within 1/4 inch of edge. Repeat with blue,
green, yellow, orange and red cake layers. Spread
Rainbow Layer Cake light coat of frosting on top and side of cake to seal in
Rainbow Layer Cake crumbs, then frost with remaining frosting.
Prep Time
30 "Tiramis Layer Cake"
MIN
Total Time Ingredients
2
HR CAKE:
0
MIN 1 (18.25 ounce) package moist white cake mix
Servings 1 teaspoon instant coffee powder
10 1/4 cup coffee
Ingredients 1 tablespoon coffee flavored liqueur
Cake
FILLING: To make the chocolate curls, use a vegetable peeler
and run it down the edge of the chocolate bar.
1 (8 ounce) container mascarpone cheese
1/2 cup confectioners' sugar Red Velvet Cake
2 tablespoons coffee flavored liqueur Recipe by: Cakes atbp.
FROSTING: Ingredients:
Slowly add the icing sugar in parts, stirring after each Notes
addition until combined. Add extra sifted icing sugar in small amounts if the
mixture becomes sticky while kneading. Wrap in 2-3
Grease hands and work surface. Turn out and knead layers of glad wrap for 6-8 hours before using for best
until smooth and no longer sticky. results.
Recovering: This recipe yields 1 1/2 lbs of fondant, and can easily
be halved or doubled. If you're wondering how much
If your fondant is too soft, knead with some sifted fondant you need to cover your cake
icing (confectioners) sugar.
INGREDIENTS
8 ounces miniature marshmallows (4 cups not 7. Begin to knead the ball of fondant just like you did
packed, or half of a 16-ounce bag) before. As you work it, you will begin to see streaks of
1 pound powdered sugar (4 cups), plus extra for color coming through from the center. Continue to
dusting knead until the streaks are gone and the fondant is a
2 tbsp water uniform color. Your fondant is now ready to be used
Food coloring or flavored extracts, optional or stored as outlined above.
1 pound (4 sticks) unsalted butter, cubed, at room Then crack the eggs into a heat-proof mixing bowl.
temperature And break the eggs with a whisk. Add in sugar and
whisk until mixed.
3 teaspoons clear vanilla extract
Then over simmering water, continue whisking.
Set a saucepan filled one-third full of water over Change into an electric mixer. Start from low and
medium-high heat and bring to a simmer. speed up. Be careful not to cook the egg. This is
Whisk together the egg whites, sugar, and salt in a called bain-marie, hot water bath. Beat until the egg
large heatproof bowl. Set over the simmering water mixture becomes about 3 times in volume and reach
and whisk until the mixture is hot to the touch and the ribbon stage. When the whisk is lifted, a ribbon should
sugar has dissolved. be formed on the surface. Out of heat, continue
Transfer the mixture to the bowl of a stand mixer fitted beating until cold for about 3 minutes.
with the whisk attachment.
Beat on low speed for 2 minutes. Increase to medium- Then pour dry ingredients over the egg mixture all at
high until stiff peaks are formed. once. Carefully fold with a rubber spatula until
Continue beating at medium-high speed until the combined.
mixture is fluffy and has cooled (the mixing bowl
should feel cool to the touch). Pour the batter on the parchment paper lined 12x16
Turn the mixer off and switch from the whisk inch baking sheet. With an offset spatula, spread
attachment to the paddle. Turn the mixer on medium- batter evenly. And bake at 400 F for 7 - 8 minutes, or
low and add the butter, a few cubes at a time, beating until dark brown and springy to the touch.
until well incorporated before the next addition.
Add the vanilla extract. Divide batter and tint with food Line a parchment paper on the working surface and
coloring, if desired. I kept a little un-tinted frosting out lightly dust with cocoa powder. Out of oven, run a
to pipe around the edges of the cake. To achieve my small knife around the sides of the cake. Then invert
favoriteblue/green tint, I used a dot each of Sky Blue onto prepared paper and remove the parchment
and Kelly Green Wilton gel food colorings. paper on top of the cake. When still warm, roll up the
Beat until the frosting is thick and completely smooth. genoise with the parchment paper to make a log. This
Store in an airtight container until ready for use. way the surface of the sponge cake will not crack.
Note: The heart topper is a piece of gum paste with a In bowl of standing mixer fitted with whip attachment,
piece of clean, unused floral wire inserted through the whip cream with sugar, gelatin and vanilla on medium
center. The surface was brushed with corn syrup and high speed until medium peak. Gently unroll cake,
dipped in multicolored sprinkles. spread cream evenly with an offset spatula over
SWISS CHOCOLATE ROLL exposed surface of cake, leaving half inch at the
-------------------------------------- ends. Carefully re-roll cake into log, removing
For the cake: parchment paper as you roll up. Wrap tightly with
Ingredients plastic wrap to keep cake in log shape as you prepare
4 large eggs ganache.
2/3 cup granulated sugar
1/3 cup all-purpose unbleached white flour In medium heat-proof bowl, heat chocolate with
3 tablespoons unsweetened cocoa powder cream, stirring frequently, over saucepan of barely
simmering water until chocolate is melted and mixture 2 cups powdered sugar
is smooth. Chill mixture until thickened slightly, about 1 teaspoon vanilla extract
10 minutes. Powdered sugar, for dusting
Remove plastic wrap from cake and trim both ends of Rice Flour Chiffon Cake
cake. Place cake on wire rack set over rimmed baking
sheet. Spoon ganache over cake. Using off-set Makes One 8" chiffon cake
spatula, smooth ganache over sides and ends of
cake. Chill until ganache sets, about 1 hour. Slice and Ingredients:
serve.
5 egg yolks
BUTTER CAKE 8g caster sugar
--------------------- 40g corn or sunflower oil
Ingredients 1/8 tsp salt
1 1/2 cups all-purpose unbleached white flour 60g cake flour
1/2 teaspoon salt 30g rice flour
2 teaspoons baking powder 80g fresh orange juice
1/2 cup unsalted butter, room temperature
1 cup granulated sugar 40g candied orange peels
2 eggs, room temperature 1 tbsp orange zest
1 teaspoon pure vanilla extract 1 tsp orange extract
3/4 cup whole milk, room temperature
5 egg whites
Preheat oven to 350 F. Lightly grease an round or 9- 50g caster sugar
inch square cake mold. Line bottom with parchment 1 tsp lemon juice or vinegar
or wax paper, or dust lightly with flour.
Method :
Sift together the flour, salt, and baking powder. 1. Sift cake flour and rice flour twice.
2. Mix egg yolks and sugar in a bowl, whisk till sugar
Beat butter and white sugar until fluffy and light in has dissolved.
color. Gradually add eggs, beating well after each 3. Add in oil, salt, orange juice, candied orange peels,
addition; stir in vanilla. Add the sifted dry ingredients orange extract and orange zest and mix well.
to the creamed mixture alternately with the milk. Stir 4. Sift in flour and whisk well.
until just blended . Pour batter into prepared pan. 5.In another bowl, beat the egg whites and lemon
juice/vinegar till frothy. Add in sugar gradually and
Bake at 350 F for until cake springs back when lightly beat until approaching stiff peaks (meringue stand
touched, about 30 minutes. Let cool in pan for 10 straight with a little curve at the tip) or till stiff peaks
minutes before inverting onto wire rack to cool (this stage is a bit difficult to fold with egg yolk
completely. Sprinkle powdered sugar. mixture).
6. Use whisk to loosen the egg yolk batter a bit, then
Carrot Cake Roll take 1/3 of meringue and use a hand whisk to mix
well with egg yolk batter.
Ingredients: 7. Fold in 1/2 of meringue and with the use of a
For the Cake: silicone spatula, gently fold with egg yolk batter till
3 eggs slightly combined. Fold in the remaining meringue and
2/3 cup granulated sugar gently fold till well combined.
2 tablespoons vegetable oil 8. Pour the batter from a considerable height into
1 teaspoon vanilla extract cake pan, lightly shake it left and right to level the
1/2 teaspoon salt cake, then gently bang the cake pan on the table top
1 teaspoon baking powder to release air bubbles.
1 teaspoon ginger 9. Bake at pre-heated oven at 150C at center rack for
1/4 teaspoon nutmeg 25 mins and at 160C for 15-20 mins.
2 teaspoons cinnamon 10. Remove the cake pan from oven, drop it from high
3/4 cup flour side to prevent the cake from shrinking too much
2 cups shredded carrots (about 2 medium carrots) during cooling process.
Powdered sugar, to aid in rolling 11. Turn the cake pan upside down and cool
For the Filling: completely before you remove it from the cake pan.
6 ounces cream cheese, room temperature
4 tablespoons butter, room temperature
Chocolate Turtle Cake 6 Tablespoons unsalted butter
Pour 1/2 of the batter in a 13x9 inch pan. 2 quarts strawberries ( try to find small strawberries)
7 medium apples (any baking apple will do) 2) Whisk the egg white with sugar ( divide 3x added )
1 1/4 cup canola oil until the egg white become form soft peaks.
1 cup sugar
3 large eggs 3) Add the egg whites to the batter mixture in 3
3 cups whole wheat flour ( or all purpose flour or half batches, scrape the sides & bottom to make sure the
and half whole wheat and all purpose) mixing is even.
1 tsp ground cinnamon
4) Pour the batter into the cake tray and knock on the
Cream sauce: table a few slips out of the bubble.
2 cups heavy cream 5) Preheated oven 180 c for 40 minutes or until well
1/2 cup sugar cooked.
8 tbsp butter * Place the cake pan at the lowest level in the oven.
1 tsp vanilla extract After the cake done, immediately remove the cake
from oven and upside down for cooling.
Directions:
Ingredients :
A) - Wet
5 Eggs Yolk
40 g Instant Coffee + 150 ml Hot Water ( use hot
water to dissolving the coffee and let cool )
1 tbs Vanilla Essence
50 g Corn Oil