Showing posts with label Cakes. Show all posts
Showing posts with label Cakes. Show all posts
Butter cream cake
Ingredients
butter (unsalted)8 oz
Sugar 1 1/2 cup
Sugar 1 1/2 cup
sugar 1 1/2cup(frosting)
Eggs 3
Salt 1 pinch
All purpose Flour 1 1/2cup
Baking powder 1 tsp
Eggs 3
Salt 1 pinch
All purpose Flour 1 1/2cup
Baking powder 1 tsp
vegetable oil 1/4 cup
vanila essence 1/2tsp
vanila essence 1/2tsp
chocolate powder1/4 cup
food colour
Method
Preheat oven to 350 degrees F (175 degrees C).
Grease two 9-inch round cake pans with vegetable spray. An alternative is to butter and flour the cake pans.
Using a stand mixer with a paddle attachment, beat the butter on high speed until smooth, about 5 minutes. Reduce speed to low and slowly add confectioners' sugar. Mix until thoroughly combined and light and fluffy. Raise speed to high and add the vanilla extractand mix until just incorporated. You can add a few drops of milk for a nice texture.This is the frosting cream.
Grease two 9-inch round cake pans with vegetable spray. An alternative is to butter and flour the cake pans.
Using a stand mixer with a paddle attachment, beat the butter on high speed until smooth, about 5 minutes. Reduce speed to low and slowly add confectioners' sugar. Mix until thoroughly combined and light and fluffy. Raise speed to high and add the vanilla extractand mix until just incorporated. You can add a few drops of milk for a nice texture.This is the frosting cream.
Melt the chocolate with little butter and sugar to become a smoothy paste.
In another bowl take all the liquid ingredients- eggs,oil ,vanilla extract and whisk for 1 minute. To this add the flour and sugar and continue beating using a mixer.So the batter is ready.Divide the batter into two equal parts and pour into the prepared cake pans and smooth the surface with a spatula. Bake in the lower third of the oven for 25-30 minutes, or until the cake is golden and pulls away from the sides of the pan. Transfer pans to a wire rack and let cool. Remove from pans and shape the cakes by cutting its peaks. Apply the chocolate paste at the top of one cake.Place the other cake above this paste.Then start the frosting using the whipped cream.Using the butter cream and the food colour you can make the flowers and other decorations.Chill the cake for few hours.Now its ready to present as a birthday gift.
Muffins
Ingredients
Butter at room temperature - 1/4 cup
Eggs - 3
Sugar - 3/4 cup
All purpose flour - 1cup
Baking powder - 1 tsp
Vanilla - 1/2 tsp
Raisins - 1/4 cup
Method
Preheat the oven to 325 degree F. Mixing Cream butter and sugar together until it is nice and smooth. Separate egg whites.Beat the egg whites in a bowl till it become white frothy.Add sugar little by little while beating the eggs. Sift flour and baking powder.Add this mixture little by little. Add vanilla. Add the raisins,nuts and gently stir to incorporate. Pour into muffin tins and bake 25-30 minutes or until a toothpick inserted at the center of a muffin comes out clean. Remove from the oven and cool on wire racks. This recipe makes 6 medium size muffins, but you can easily double or triple it.
Double Layered Chocolate Cake
Preheat the oven Set the oven to 150ºC (300ºF/ gas mark 2) in preparation for baking.
To melt the chocolate put it into a bowl. Pour over the hot coffee and whisk continuously, until the chocolate has thoroughly melted.
Combine the dry ingredients- Add the sugar into a separate bowl. Follow with the flour, cocoa, baking soda, baking powder and the salt. Mix it all together into a finely combined powder, by twisting it with your whisk and set it aside.
Ingredients
Ingredients
For the cake:
3 oz dark chocolate chopped
12 fl oz brewed coffee ,
Hot 12 ½ oz flour
21 oz sugar
4 ¼ oz unsweetened cocoa powder
1 tsp baking powder
2 tsp baking soda
1 tsp salt
3 eggs
6 1/8 fl oz vegetable oil
12 fl oz buttermilk
1 tsp vanilla essence
For the icing:
6 oz dark chocolate ,
Chopped 6 oz milk chocolate ,
Chopped 16 oz crème fraiche
2 tsp vanilla essence
A pinch of salt
Method
Combine the wet ingredients. Put the eggs into the mixer. Whisk them on high speed until fluffy. Slowly pour in the oil, little by little. Make sure that it has fully incorporated before adding in the next batch. Add the buttermilk, vanilla and the melted chocolate and coffee liquid. Add it in slowly as it will splash back!
Add the dry ingredientsSlow down the mixer and carefully spoon in the dry mixture. Allow it to mix until it's just combined and remove the bowl from the mixer.
BakePour the batter equally into the two cake tins and transfer them into the oven. Bake for roughly 60 minutes or until done, then remove.
Test the cake- Insert the wooden skewer into the middle of both cakes, to see if they have baked enough. If it comes out free of batter, they are done.Let both cakes cool down completely. In the meantime you can make the frosting.
Make the frosting: heat a saucepan, one third full of water and put a bowl over it. Spoon in the dark chocolate and the milk chocolate.Stir it until they have melted. Add the crème fraiche, the vanilla and the pinch of salt. Mix together with your spatula until thoroughly combined and remove the bowl from the pan.
Frost the cake: allow the chocolate spread to cool and begin to solidify before frosting. Occasionally whisk it to maintain the same consistency. When cool, take one of the cakes and using the spatula, pour over some of the frosting. Spread it generously but evenly all over the sponge. Place the second cake, upside down over the top of the first cake, removing the baking paper, as you go. Finally, spread the remaining frosting, liberally and evenly over the top and sides of the cake.
Its time to decorate the cake.It can do by your own taste. I use some of the coconut pecan frosting cream.I put some of this on the top of the cake.
Serve your cake is now ready to serve. Slice and enjoy it as you would any other chocolate cake, or as a dessert or else as a snack!
Serve your cake is now ready to serve. Slice and enjoy it as you would any other chocolate cake, or as a dessert or else as a snack!
Simple White Cake
Ingredients
Soft butter 16 oz
Sugar 10 2/3oz
Eggs 3
Salt 1 pinch
Flour 16 oz
Baking powder 1 Tbsp
Some lemon zest
Some orange zest
Preheat the ovenFirstly, set the oven to 315 degrees Fahrenheit or gas mark 2 1/2 .
Make the batter - add butter, and sugar into the mixer bowl. And slowly blend on a slow to medium speed, then increase the speed and blend for a couple of minutes, until the batter has
become whipped and fluffy.
Add in the eggs. Slow down the blender speed before adding the eggs in individual batches. Add in first egg, allow it to mix in thoroughly. Before adding in the second egg, allow to combine, add in the third and continue this process of adding and combining until all the eggs are used and are thoroughly mixed in.
Fold in the rest of the ingredients. Now add the lemon zest, orange zest, salt, baking powder, turn down the speed and slowly begin to add in the batches of flour. Little by little allowing each batch to mix in before adding the next. A useful tip-If you want to add any dried or candied fruit or any nuts, then add them at this point. Continue by removing the bowl and giving it a final stir by hand using your rubber spatula.
Transfer to the baking tinSpoon the creamy batter into the spring form tin, scarping of any of the batter from the sides of the bowl with our spatula. Then spread it evenly into the mould of the tin.
BakePlace your cake into the centre of the preheated oven and bake for roughly 50-55 minutes. Check with skewer to see if it is done. If the skewer comes out dry it is ready to be removed.
Allow the cake to cool before serving. It is now ready to serve!This is a good base to make a layered cake, so get experimenting! There are a myriad of fillings that you can try from chocolate to raspberry, strawberry, and coffee or simply cream! Enjoy!
Banana Chocolate muffins
Ingredients
Butter at room temperature - 1/4 cup
Egg - 1
Sugar - 3/4 cup
All purpose flour - 3/4cup
Baking powder - 1 tsp
Salt - 1/8 tsp
Milk - 1/4 cup
Vanilla - 1/2 tsp
Blueberies - 1/2 cup
Nuts -1/2 cup
Cocoa powder(chocolate)-2 tble spoon
Banana-2
Preheat the oven to 325 degree F.
Mixing
Cream butter and sugar together until it is nice and smooth. Add egg and whisk to incorporate. Sift flour, baking powder,cocoa powder and salt together and add it to the sugar-butter-egg mixture. Add milk and mix everything together with a wooden spoon. Add vanilla.Add paste of bananas. Add the blueberries,nuts and gently stir to incorporate. Pour into muffin tins and bake 25-30 minutes or until a toothpick inserted at the center of a muffin comes out clean. Remove from the oven and cool on wire racks. This recipe makes 6 medium size muffins, but you can easily double or triple it.
Butter at room temperature - 1/4 cup
Egg - 1
Sugar - 3/4 cup
All purpose flour - 3/4cup
Baking powder - 1 tsp
Salt - 1/8 tsp
Milk - 1/4 cup
Vanilla - 1/2 tsp
Blueberies - 1/2 cup
Nuts -1/2 cup
Cocoa powder(chocolate)-2 tble spoon
Banana-2
Preheat the oven to 325 degree F.
Mixing
Cream butter and sugar together until it is nice and smooth. Add egg and whisk to incorporate. Sift flour, baking powder,cocoa powder and salt together and add it to the sugar-butter-egg mixture. Add milk and mix everything together with a wooden spoon. Add vanilla.Add paste of bananas. Add the blueberries,nuts and gently stir to incorporate. Pour into muffin tins and bake 25-30 minutes or until a toothpick inserted at the center of a muffin comes out clean. Remove from the oven and cool on wire racks. This recipe makes 6 medium size muffins, but you can easily double or triple it.
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