Cake Decorating Recipes at CakesDecor.com

Deb Miller's Vanilla Marshmallow Fondant

MillersCakes — Mon, 15 Apr 2013 01:15:47 GMT

This is my recipe for Vanilla Marshmallow Fondant. It’s very smooth to work with, drapes beautifully, and tastes somewhat like candy corn. I’ve been asked for the recipe, so I figured I’d finally write it down and share it. It’s color is a perfect match to my homemade butter cream. It is not a bright white…more an ivory. It has more ingredients than many recipes, might take a little longer to make, but it is worth it. Enjoy! ….This recipe makes about 3 lb. 13 oz. fondant. Recipe Doubles well.

Ingredients:

1/3 cup – Crisco (shortening)
16 oz. – mini marshmallows
2 TBLSP – water
1/4 cup – salted butter
1/2 tsp. – clear butter flavoring
1 TBLSP – glycerin
2 TBLSP – corn syrup
1 1/2 tsp. – clear vanilla
Approx. 2 3/4 lb. Sifted 10X confectioners’ sugar
1 1/2 to 2 TBLSP Tylose (as needed for your project)
Directions:
If you plan to melt marshmallows, etc. in the microwave, use a large glass bowl. I use a large stainless steel bowl, and heat mine over a pot of hot water on the stove. The choice is yours. If you use the microwave, heat it in short spurts, and check and stir often.

Grease large bowl with the 1/3 cup shortening. Add the marshmallows, water, and butter (cut in pieces). Heat, stirring often, until it is smooth and melted through. Remove from heat, and stir in Butter Flavoring, Glycerin, Corn Syrup, and Vanilla.

Either lightly grease a mixer bowl with butter or shortening and pour the mixture into it, or continue by hand with the large bowl you already have:
Mix in half of the confectioners’ sugar, and then knead in the rest. The final amount will vary, but it takes about 2 3/4 lb.

Knead by hand until smooth. You will need to grease your hands and keep confectioners’ sugar on your work surface. Knead in about 1 1/2 TBLSP Tylose if you need a strong end result for decorating (more or less, depending on how you want it to be). Less Tylose = softer fondant end result… more Tylose = stronger, more firm end result for molding or shaping things that need to stay harder and hold a shape, or for using in a Cricut machine).

Grease the outside of the fondant with a little shortening, wrap in plastic wrap, and put inside a sealed zip-lock bag. Leave out on the counter overnight. It’s ready to use the next day. Then refrigerate.
Refrigerates well, and stays nice for weeks (in the refrigerator).

ANCIENT CONVENTUAL ALMOND CAKE

AnaRemigio — Fri, 22 Mar 2013 17:31:46 GMT

INGREDIENTS:

9 eggs
600g sugar
300g peeled & ground almonds
1 tsp baking powder
1 tbsp wheat flour

PREPARATION:

Mixe the eggs with the sugar, than the almonds and last the flour and the baking powder.
Line your cake pan with greaseproof paper.
Place it in the oven for around 40 minutes at 180º C.

That´s it, very very simple and so tasty.

Hope you enjoy.

FIOS DE OVOS - EGG STRANDS or ANGEL HAIR

AnaRemigio — Fri, 22 Mar 2013 15:45:55 GMT

Angel hair, called in Portuguese fios de ovos (“egg threads”) is a traditional Portuguese sweet food made of eggs (chiefly yolks), drawn into thin strands and boiled in sugar syrup. They are a traditional element in Portuguese cuisine, both in desserts and as side dishes.

Like other egg-based Portuguese sweets, fios de ovos is believed to have been created by Portuguese monks and nuns around the 14th or 15th centuries.The recipe was probably taken to Japan and Thailand by Portuguese explorers between the 16th and 18th centuries.

INGREDIENTS (For 400g):

16 egg yolks
500g sugar
300ml water

PREPARATION:

1 – First pass the egg yolks through a fine strainer several times to remove all solid egg material;

2 – In a large pan, let the sugar and the water boil for about 2 minutes, until it reachs, what we call the point pearl ( when the syruo reachs the 108º C). When it reachs the point, hold the heat medium;

3 – The egg yolks are dropped into simmering sugar syrup through a special funnel with a narrow opening, which must be moved around so as to keep the strands from touching before they have hardened. The cooking should be done in small batches. The strands must be pushed down into the syrup with a slotted spoon, kept there for about 30 seconds;

4 – Then they must be removed and left to cool slightly. Pass your hands through cold water and separate the strands.

That´s it, ready to eat.

Hope you enjoy.

PS: Here is a video just for you to have an idea, sorry it´s in portuguese, but if you read and see it you will understand.

http://www.youtube.com/watch?v=Azs8VIRtM4E

Vintage Easter Basket

Bobbie — Wed, 20 Mar 2013 22:45:23 GMT

It was wonderful having Sydney baking and decorating with me this past week, however I admit saying goodbye has become harder as she visits more often. I began realizing our relationship will be a series of visits and goodbyes. She loves living in D.C. and will probably go to graduate school at George Washington University. I am happy to see her become a self assured adult able to live on her own, but I would be lying to myself if I didn’t also…

Royal Icing Recip

egg whites
907 grams / 2-pounds icing sugar
247 grams/ 2/3-cup egg white
1-teaspoon lemon juice
1/2-teaspoon almond extract or flavoring of choice

Prepare your mise en place.
In the bowl of a standing mixer, sift icing sugar twice, add lemon juice and egg whites.
Attach the bowl to the standing mixer, fitted with the paddle attachment, beat on the lowest speed for ten minutes to reach off-peak consistency. If the royal icing has not soften enough keep beating, on low, in 3 minute increments until off-peak consistency is achieved. Add the almond extract and beat, on low speed, for 30 to 60 seconds. Transfer to a container and cover with a damp cloth.

Both Sydney and I prefer egg white royal icing, both for taste and texture.

Meringue Powder Royal Icing Recipe:

907 grams/ 2 pounds icing sugar
80 grams/ 1/4 cup. plus 2 Tablespoons meringue powder, (NOT EGG WHITE POWDER)
236 grams/ 1-cup boiled water, cooled to warm
1/2 teaspoon lemon juice
2-teaspoon almond extract

Prepare your mise en place.
In the bowl of a standing mixer pour warm water whisk (by hand) to a soft peak consistency, sift icing sugar over the mixture, add lemon juice and almond extract. Beat on the lowest speed, with the paddle attachment to reach off-peak consistency. If the royal icing has not soften enough keep beating, on low, in 3 minute increments until off-peak consistency is achieved. Add the almond extract and beat, on low speed, for 30 to 60 seconds. Transfer to a container and cover with a damp cloth

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Frilled Easter Egg

Bobbie — Wed, 13 Mar 2013 22:29:56 GMT

I was inspired to create a sugar cookie with frills from a Craftsy video and a beautiful fluted egg cookie cutter I purchased at Copper Gifts. The design is a collaboration between Sydney and myself, we wanted something different and frills seemed perfect. The fondant is a monochromatic pink-purple color as are the frilled wrapped roses.
The sugar Cookie Recipe:

150 grams/ 1 cup confectioner’s sugar
1 egg
1 tsp flavoring, pick what you like, for these I chose cherry blossom (the cherry blossom is very concentrated only add 3 drops)
300 to 350 grams / 2 1/2 cups all purpose flour
1 tsp. salt
1/2 teaspoon milk
Prepare your mise en place, sift together flour, salt and set aside. Line four baking sheets with either a silpat or parchment paper.
Cream together the butter, confectioner’s sugar, with a standing mixer and the paddle attachment. Beat until just becoming creamy in texture. Whisk the egg and extract together, and add to butter mixture.
Scrape down the sides of the bowl and paddle attachment. Sift the flour into the bowl of the standing mixer and mix on low until dough just begins to come together.
Knead on a cool floured workspace, such as a marble board or counter top, bring the dough together, form a well in the center, and add the milk. Knead to amalgamate.
Pat the dough into a disk, wrap the dough with plastic film and place into a zip lock bag. Place in the refrigerator for 30 to 35 minutes, you can work with dough with out chilling it, but I find it is easier to work with it if chilled.
Roll out the dough to about 6.35 mm/ 1/4-inch thick. Dip the cookie cutters in some reserved flour, and cut out the egg shapes.
Place on prepared cookie sheets and refrigerate for 30 more minutes.
Preheat the oven to 165 degrees C/ 325 degrees F, bake the cookies for about 7 to 9 minutes.
The cookies should remain beige in color.
Cool on the cookie sheets for 5 minutes, transfer to a baking sheet , and allow to completely cool.
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Layered Chocolate Fudge Cake

vinuri_99 — Mon, 11 Mar 2013 08:10:13 GMT

CAKE

1 1/2 cups sugar
1 1/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
2 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/8 teaspoon salt
1 cup buttermilk
3 large eggs
2 1/2 teaspoons pure vanilla extract
6 tablespoons unsalted butter, softened
1 cup hot coffee

FILLING AND FROSTING

1 1/4 pounds bittersweet chocolate, finely chopped
1 cup heavy cream
2 tablespoons light corn syrup
5 tablespoons unsalted butter, softened
1 tablespoon sugar
1 tablespoon water

INSTRUCTIONS

Preheat the oven to 325°. Line the bottoms of three 8-inch round cake pans with rounds of parchment paper. Spray the pans and the parchment paper with vegetable cooking spray.
In a large bowl, whisk the sugar with the flour, cocoa powder, baking powder, baking soda and salt. In a small bowl, whisk the buttermilk with the eggs and vanilla. In another small bowl, melt the butter in the hot coffee. Using an electric mixer, beat half of the buttermilk mixture into the dry ingredients at low speed. Beat in half of the coffee mixture, then scrape down the bowl. Beat in the remaining buttermilk and coffee mixtures.
Pour the batter evenly between the prepared pans and bake for 25 to 30 minutes, rotating the pans halfway through baking, until the cakes are springy to the touch. Let the cakes cool in the pans for 10 minutes, then turn the cakes out onto a rack to cool completely. Peel off the parchment paper.
Put the chocolate in a large bowl. In a small saucepan, bring the cream and corn syrup to a boil. Immediately pour over the chocolate and let stand in a warm place for 5 minutes. Gently whisk the ganache until smooth. Whisk in the butter until incorporated. Refrigerate, stirring frequently, until the ganache is thick enough to spread, about 30 minutes.
In a microwave-safe bowl, combine the sugar with the water and heat for 30 seconds. Stir to dissolve the sugar. Set a cake layer on a cake plate or cake cardboard and brush lightly with the sugar syrup. Spread about 3/4 cup of the frosting onto the cake in an even 1/4-inch layer. Repeat with the remaining cake layers, sugar syrup and frosting. Spread the remaining frosting around the sides of the cake. Let the cake stand at room temperature for at least 1 hour before slicing.

MAKE AHEAD The cake will stay fresh in the refrigerator for up to 3 days. Bring to room temperature before slicing.

Italian Cream Cheese Buttercream for under Fondant

Ciccio — Sun, 03 Mar 2013 20:03:33 GMT

This buttercream is safe to use under fondant as can be left out of refrigerator as it is based on Italian Meringue Buttercream & doesn’t contain real cream cheese

460g Caster Sugar in pot with 1/2 cup water
8 Egg whites
2 Lemons Zest
750g Butter Soft
1 dram bottle of LorAnn Cheesecake flavour oil

Whisk egg white to medium peak, whilst you are bring your sugar & water to the bol brush down the sides to prevent sugar crystals & bring to 115C/239F, pour hot sugar onto egg whites whilst still whisking….keep whisking until cool then add soft butt, lemon zest & Flavour oil, beat until smooth, it may split but keep beating, Italian Meringue Buttercream does this but it come right with a little more whisking :-)

Now you have a cream cheese Buttercream that is safe to use under Fondant as it based on Italian Meringue buttercream where the eggs are pasteurised & no cream cheese…They will not be able to tell the difference this stuff is so YUM …now team it with my recipe for Carrot cake & you’ll be unstoppable…and by unstoppable you’ll keep wanting to eat it yourself <3

Kiwi bakers this is where to buy the oil from http://kiwicakes.co.nz/kiwi/product_info.php?products_id=5974

Australian http://bakingpleasures.com.au/p479/lorann-cheese-cake-oil-flavour

US http://www.amazon.com/LorAnn-Oils-Cheesecake-Flavouring-dram/dp/B0000VLRII/ref=sr_1_3?s=grocery&ie=UTF8&qid=1362344677&sr=1-3&keywords=Cheesecake+Flavoring+Oil

UK http://www.thecakedecoratingcompany.co.uk/catalog/product_info.php?products_id=1972

chocolate decadence #2: Faux Ganache or "Crusting Chocolate Buttercream" GF, LF

Olivia's Bakery — Tue, 12 Feb 2013 08:06:17 GMT

Hello, good morning!

just wonna post in case I ever loose my recipe book, I can come back here:

when covering a cake, you have to work faster than with butercream, but you have ways more time compared to ganache. I tried this combination because I wasn’t in the mood for making a real ganache (it takes a while if you don’t have a microwave). it’s a super fast recipe and I find it finger-licking good. Exactly tastes like the filling of “Prinzenrolle”, an Austrian cookie that I loved as a kid ;-) I used to seperate the two cookies and first lick the chocolate filling.

gluten-free & lactose-free Crusting Chocolate Buttercream

1 1/2 cup Crisco
1/5 cup corn-starch (Maizena)
1 cup Cocoa powder (dutch processed)
1 pound of powderd sugar (about 500g)
1/4 cup hot coffee a shot of vanille extract (aprox. 1tblsp)

1. cream corn-starch en shortening
2. add cocoa powder, vanilla and hot coffee
3. add sugar and mix on low till incoorporated. add liquid as it isn’t smooth enough.

the left-overs are also nice as cupcake topper!

have fun and Happy Baking, Olivia.

Ciccio's Best Ever Carrot Cake Recipe...never fail...great texture...holds well

Ciccio — Sat, 09 Feb 2013 10:04:28 GMT

makes 2×12” cakes aprox 2” high, a very moist cake that is easy sliced, gorgeous texture, actually better 2 days after it has been baked

Ingredients:
4.5 cups Vegetable Oil ( I use Soya oil)
6 cups Raw sugar
12 Eggs
6 cups Flour
4 tsp Baking Powder
2 tsp Baking Soda
2 Tbsp Salt
2 Tbsp Cinnamon
1 cup Walnuts roughly chopped
9 cups Carrots peeled & finely grated

Line your pans with baking paper & spray with cooking spray (I use Bakels Sprink)

Sift the Flour, Baking Powder, Baliong Soda, Salt & Cinnamon & set aside
In a mixer with paddle attachment (or by hand using whisk) beat the Oil, Sugar & eggs until creamy,
add the dry ingredients & mix until just combined. Fold through the carrot & Walnuts until well combined, split cake batter accross the 2 prepared 12” pans & Bake @ 180C for aproximately 1 hour test with skewer that it comes out smooth, cool on bench then wrap in clingfilm overnight in the fridge

Then use our cream cheese frosting recipe http://cakesdecor.com/Ciccio/blog/355

Healthy Chocolate Cake...Yes I said Healthy...it's actually tastes amazing...Yes Really..LOL

Ciccio — Tue, 01 Jan 2013 11:43:12 GMT

This is raw Vegan cake so it’s Wheat Free, Gluten Free, Egg Free, Dairy Free & Sugar Free(no added sugar but contains healthy sweetner from dates)

Now Ingredients:
Base
3.5 cups Walnuts (raw not the roasted salted)
3.5 cups Cashews (raw not the roasted salted)
2 cups Dates (ordinary dried no added sugar)
1 Tbsp Vanilla paste or extract (not essence)
6 Tbsp Coconut Oil (This is an oil that is very good for you)
24 Tbsp Cocoa
1Tbsp of the draind juice from the dates (further down you’ll see where this comes from)
Liquid Stevia to taste aprox 1/2tsp (Stevia is a natural sweetner you will find at health store)

Frosting
6 large Avocados (I use Hass)
8Tbsp Coconut Oil
1 cup Dates
16 Tbsp Cocoa
Liquid Stevia to taste aprox 1/4 -1/2 tsp

Method:
Soak your nuts in cold water overnight this removes the natural chemicals found on the nuts that stop them from germinating, they are then better for you also helps to soften
Soak both batches of dates in warm water overnight to soften
Drain all ingredients well rinse nuts under a little cold water
Place the walnuts into the food processor with 1 cup of the drained nuts and puree,
remove place in bowl then process the cashews with the remaining 1 cup dates
add the remaing ingredients for the base in with the pureed cashew mix and blend well, remove and mix into the walnut mix

grease a loose bottom cake pan with a little coconut oil then press mix into pan
FROSTING:
Now in a clean food processor add the avocado flesh, the drained soaked 1 cup dates and puree add the remaing ingredients & mix well
remove from processor and strain through a seive, I use a spatula to press it through (this just removes any little bits of date skin)

now spread over base
and chill for 2-3 hours slice with a hot knife, cake is best kept in the fridge this make a *’ wide by 4” high cake you can’t eat alot as it’s very rich but tastes yummy and with zero guilt YAY… I hope you enjoy

Rolled Buttercream #1: Rolled Buttercream

clarita — Tue, 18 Dec 2012 00:35:41 GMT

1 cup shortning
1 cup light corn syrup
1/2 tsp salt
1 tbsp vanilla or other flavor
2 lbs powder sugar

mix corn syrup and shortning
add salt and flavoring to the mix
start adding powder sugar
mix until looks like dough
that is not sticky

found this on-line.

sounds good going to try and take pics.

let me know if anyone else tries this.

Chocolate Cake - Delicious on it's own

veenaartofcakes — Wed, 12 Dec 2012 20:30:43 GMT

This is my all time favorite Chocolate cake. It’s a dense and rich, not light and spongy. Perfect for any Chocoholic. I personally prefer it with Chocolate Ganache.

If you notice I have given you two different methods to make it.
The first method will give you a slightly more lighter cake, and
The second lazy method will give you a slightly less light cake.
Both are equally delicious. And I’ve tired both method .

Makes one 9” cake layer about 2 inch tall

Or two 7” layers each 2 inch tall

Ingredients

200 grams (7 oz.) Chocolate (I use 80% Cocoa)
200 grams (7 oz.) unsalted Butter
200 grams (1 ¾ cup) All-purpose flour
240 grams Dark Brown Sugar ( about 1 ¼ cup)
4 large eggs
1 tsp. Baking powder
½ tsp. Baking soda
1/2 tsp. salt
1tsp Vanilla extract
¾ cup buttermilk (or ¾ cup milk with 1 tbsp. vinegar left for half hour before use)

First Method

Prepare your pans for baking.
Melt Butter and Chocolate in a Microwave safe bowl. Starting with 1 min on high and then at 20 sec intervals as needed. Once melted add in the sugar and stir well. Set aside to cool.
In a bowl sift the flour, baking powder and baking soda and salt.
Now add the flour mixture and buttermilk to the chocolate mixture alternating each other.
Place the eggs in your electric mixture with the whisk attachment and whisk until soft peaks form, add vanilla essence.
Next fold in the egg mixture with the chocolate mixture very carefully.
Immediately pour the batter into two cake pan and bake for about 45 to 55 minutes until a toothpick inserted into the center comes out clean.
Cool and decorate with your favorite frosting.

Lazy Method

Prepare your pans for baking.

Sift flour, baking powder, baking soda and salt into a bowl.
Melt Butter and chocolate in the microwave.
Add sugar until well incorporated.
Add eggs one at a time.
Add Vanilla
Add the buttermilk
Add flour.

Pour mixture into prepared baking pan and bake for 45 to 55 minutes until a tooth pick inserted in the center comes out clean.

Cool and decorate.

Veena’s Art of Cakes
Unforgettable cakes for memorable occasions
English Website- http://www.veenaartofcakes.com/
Hebrew Website – http://www.wix.com/veenaartofcakes/veenaartofcakes
Food Blog – http://veenaartofcakes.blogspot.com/
Food Blog – http://ahomemadechef.blogspot.co.il/
Facebook – https://www.facebook.com/pages/Veenas-Art-of-Cakes/151626264936231

Flourless Chocolate Cake

veenaartofcakes — Mon, 10 Dec 2012 19:45:59 GMT

This was done for my husband’s birthday this year.. It’s his favorite cake.
This is three layers 7” round with lots of Chocolate Ganache.

One of the few things that you don’t eat during Passover is flour. But that does not mean you can’t eat a cake? Does it?
The first year I came to Israel, I made this flour-less cake for passover and everybody enjoyed it so much that now every year It’s become a family favorite.

The recipe is adapted from one of my favorite cookbooks ‘Best ever Bakng’ by Carole Clements. I made changes to the original recipes. But, I absolutely adore this book. I’ve had this book with me forever and It never fails me.

This recipe will make

One 10’ spring form tin about 2 inch tall

One 9”’ spring form tin about 3 inch tall

one 7” cake – about 4” tall – I usually bake the batter into three tins.

Ingredients.

300 grams or 1 1/2 cup sugar divided into 3

8 large eggs separated

150 grams butter

230 grams / 8 oz Chocolate (semi-sweet or Dark) – I’m using 80% Coco

1/4 tsp salt

1/8 tsp cream of tartar

2 tsp coffee dissolved in 2 tbsp hot water

250 grams / 2 cups Nuts meal ( you can use Almonds, Pecans, Cashews or any nuts of your choice – just ensure it is ground really fine)

Method:

Have all your ingredients ready at room temperature.
Preheat oven to 120C/240F and toast the nuts for about 10 mins. Remove the nuts.
Then turn the oven up to 350F / 170 C
Prepare pans for baking.
Place the Nuts and 1/3 of the sugar in a food processor.
Grind to a fine powder. Do not over grind or the nuts will get oily and become a paste.
You can use a sieve to make sure it is ground fine. But this consistency is good too.
Melt the chocolate and butter in a microwave safe bowl. I put one min on high then another 30 secs.
Next place the eggs yolks and 1/3 of the sugar in the bowl of an electric mixer and whisk until light and fluffy. About 3 minutes.
Add the Chocolate Mixture to the Egg Yolks mixture followed by the Vanilla.
Next add in the ground nuts and cooled coffee.
Place the Egg Whites, salt, cream of tartar and balance 1/3 of the sugar in a clean grease proof bowl with whisk attachment.
Whisk until stiff peaks form but still shinny..
Next, fold the egg whites into the chocolate mixture… first with the whisk then switch to a spatula using a folding motion.
You batter is now ready.
Pour in the baking pan. Place the pan on the center rack, add 1 cup of boiling water on the rack outside the pan. This will help keep the cake moist.
Bakes for about 30 to 35 minutes (for 10” spring form – the smaller ones will bake faster)
The top will be crisp.
There will be a crack on the top and you will see that the cake is almost done.
If you insert a skewer it will have some cake crumbs but not wet gooey batter.
Let cool in the pan completely, the center will sink so don’t worry, it’s normal.
Once cooled invert on to a serving platter.

Serve with a dollop of whipped cream or on its own dusted with some coco powder or powdered sugar.

If you want to decorate this further, like the above 9” round

here’s a delicious Chocolate Honey Glaze.

250 grams / 8 oz / 1 cup Chocolate ( I used 80% coco)
100 grams Butter
2 tbsp honey,

Melt the Chocolate, Butter and Honey in a microwave safe bowl.

Invert the cake over. The center will sink in so don’t worry. It’s a good place to hold the chocolate glaze.

Dip a few nuts (pecans in my cake) in the chocolate glaze. Then place on a parchment paper and place in the fridge to set for a few minutes.

Just half way not the whole nut.

Pour the rest of the chocolate glaze on the cake.. Let a little drizzle over the sides.

Use a spatula to smooth the sides and clean the edges. (this is a bit messy but worth the effort)

Place the nuts on the cake in this way or any other as you please. I used a few crushed nuts on the sides of the cake too.

Here are the above two cakes cut.

and

I do hope you enjoy this cake. If you do try it please do comment and let me know.

Veena’s Art of Cakes
Unforgettable cakes for memorable occsions
English Website- http://www.veenaartofcakes.com/
Hebrew Website – http://www.wix.com/veenaartofcakes/veenaartofcakes
Food Blog – http://veenaartofcakes.blogspot.com/
Food Blog – http://ahomemadechef.blogspot.co.il/
Facebook – https://www.facebook.com/pages/Veenas-Art-of-Cakes/151626264936231

Light and Fluffy Vanilla Cake

veenaartofcakes — Mon, 10 Dec 2012 19:15:12 GMT

The recipe is very easy to make and the reason I call it light and fluffy is because the beaten stiff egg whites adds enough air that the cake is so soft, it almost melts in your mouth.

Makes

Two x 9 inch round cakes each 2 inch tall or

One 9×11 inch sheet cake.

Ingredients

400 grams / 4 cups – cake flour

325 grams / 1 1/2 cup – fine granulated white sugar

280 grams / 1 1/2 cup – unsalted Butter or 250 grams / 1 1/4 cup veg Shortening

5 large Eggs

1/4 tsp salt

1/8 tsp cream of tartar

3 tsp Baking Powder

2 tsp Vanilla extract

240 ml / 1 cup Milk

Note: To make this Parve – use veg shortening instead of butter and non-dairy creamer or water instead of Milk.
Method:

Preheat the oven at 170 C/ 340F.
Prepare your pans for baking
Sift the flour and baking powder.
Separate the egg whites from the egg yolks. Ensure no egg yolks gets into the whites or they will not beat stiff.
Cream the butter and sugar in a electric mixer or by hand.
Add in the egg yolks one at a time.
Once all the eggs are incorporated add in the flour and milk in three batches.
The batter will look quite dense at this time.
In a clean bowl grease free bowl with a whisk attachment, add the eggs whites, salt and cream of tartar.
Beat until stiff peak form but the whites are still shinny.
Now incorporate the egg whites slowly into the cake batter.

Pour the batter into your pans. I am using two 8 inch pans here as I want a slightly taller cake.
Bake for about 30 to 40 minutes until a skewer inserted in the center comes out clean.
It is best not to leave them in the pan for too long or they will sink.
I usually take them out of the oven and five minutes take them out of the pan and let cool on a wire rack.

Here’s a 6” cake made with the same recipe.

I hope you try this recipe, if you do please do let me know what you think.

This is a fairly easy cake to make but If you are new to baking cakes and would like to progress pictures of the process, you can check the step by step on my blog. http://veenaartofcakes.blogspot.co.il/2012/05/light-and-fluffy-vanilla-cake.html

Thanks

i need a directions to a good sponge cake

Crystal Gail Smith — Sat, 08 Dec 2012 23:43:19 GMT

a good carving sponge cake that is good for curving and is real good .

Marshmallow fondant

Kirstie's cakes — Sun, 02 Dec 2012 08:05:06 GMT

Marshmallow icing fondant

Make day before going to use

3 tablespoon measure water
Pastry scrapper
Sifter
Rubber spatula
1/2 cup Trex
2lb icing sugar
16oz marshmallow

Put marshmallows in bowl and add 3 tablespoons of water.
Put in microwave for 1 minute 30 seconds.
Add softened Trex to mixer along with 2lb sifted icing sugar.
Stir melted marshmallows and add into mixer.
Using dough hook begin mixing and colour or flavour now as well.
Once mixed scrap onto icing sugared side making sure to get all bits as this will be sugar and Trex.
Start to knead if any gets stuck to side use pastry scraper to remove and work back in.
Keep kneading to get any lumps or air pockets out.
Once ready it should be a soft non sticky ball.
If its too wet add more sugar if its too dry add small amounts of Trex failing that small amounts if water.
Wrap air tight in cling film.
Once wrapped it will keep on the side for a couple of weeks or put in the fridge for longer and when use pop in micro for a few seconds at a time until softened and workable.

Devil's Food Chocolate Cake

veenaartofcakes — Tue, 27 Nov 2012 19:59:50 GMT

This is a very popular recipe on my blog and amongst my customers too.

The explanation below looks very elaborate because it is accompanied on my blog with progress pictures.
http://veenaartofcakes.blogspot.co.il/2012/02/devils-food-chocolate-cake.html

This recipe will make Two 6 inch layers each 2 inch tall making a 4 inch high cake. OR

One 8” layers cake- 2 inch tall

For Two 8 inch layers making a cake 4 inch high – double the recipe baked in two 8 inch pan and bake longer..

Ingredients

170 grams / 3/4 cup unsalted butter (room temperature)

300 grams / 1 1/2 cup dark brown sugar

3 large eggs

60 grams / 1/2 cup Coco Powder

220 grams/ 2 cups All purpose flour

1 1/2 tsp Baking Soda

1/4 tsp Baking powder

1/2 tsp Salt

175 ml / 3/4 cup sour cream

2 tsp of Vanilla

175ml/ 3/4 cup boiling water.

Method:

Preheat the oven to 170C / 340F.
Have all your ingredients ready. Add the baking powder, baking soda and salt into the flour and combine.
First, place your coco powder in a heat proof bowl and pour the boiling water over it. Stir to dissolve. Let it cool.
Next, place your butter and sugar in an electric mixer and mix till light and fluffy.
start adding the eggs; one at a time.
Now pour in the chocolate mixture.Make sure it is cooled not hot (you do not want to melt the butter)
Next the flour and sour cream into the batter. As well as the Vanilla.
Your batter is ready. Not to thick but not liquid either.
Pour it into your baking pan and bake for about 35 to 45 minutes.
Cool in the pan for 10 minutes then remove from pan and cool completely before decorating.
Try this with my Buttercream or Chocolate Ganache.
I personally love this cake filled with chocolate mousse and frosted with Chocolate Ganache.

But I’ve given so many variations of this to customers that the possibilities are endless.

For an orange flavor – substitute the vanilla extract with Orange extract, fill and frost with orange buttercream.

For strawberry – substitute the vanilla for strawberry extract, fill and frost with fresh cream and strawberries.

For Chocoholics – layer the above recipe with Chocolate buttercream or chocolate mousse and frost with Chocolate Ganache.

For more recipes and tutorials please visit my blog or website
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Unforgettable cakes for memorable occsions
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Veena’s Art of Cakes

Cannoli Cake

Sweetheaven — Sat, 08 Sep 2012 02:01:28 GMT

Cake:

1 box (18.25 oz.) yellow cake mix
1 container (15 oz.) part-skim ricotta cheese
4 eggs
1/4 cup water
1/4 cup vegetable oil

Filling:

1 container (15 oz.) part-skim ricotta cheese
3/4 cup confectioners’ sugar
1/4 teaspoon ground cinnamon
1/2 cup miniature semi-sweet chocolate chips
1 cup thawed non-dairy whipped topping

Preheat oven to 325°F. Spray two 8-inch round cake pans with vegetable cooking spray; set aside.

In large bowl, beat cake mix, ricotta cheese, eggs, water and oil with electric mixer on low speed for 30 seconds. Increase speed to medium; beat for 2 minutes or until smooth. Divide batter evenly between prepared pans.

Bake 32-35 minutes or until golden brown and firm to the touch. Let cakes cool in pan on cooling grid 10 minutes. Remove from pans and cool completely.

Meanwhile, for filling, place ricotta cheese into food processor. Pulse several times until smooth. Add sugar and cinnamon; pulse until just combined. Scrape cheese filling into medium bowl; fold in chocolate chips and whipped topping. Cover and refrigerate until ready to use.

To assemble cake, cut both layers in half horizontally, forming 4 thin layers. Place one layer on cake board or serving plate. Spread 1/3 of filling onto layer. Repeat with remaining 3 layers and filling.

Ice cake as desired.

Makes 12 to 16 servings.

Ingredientes y materiales

1 Caja de yellow cake mix
1 pote de 15oz de part-skim ricotta cheese
4 huevos
1/4 taza de agua
1/4 taza de aceite vegetal

Relleno

1 pote de 15oz de ricotta part skim
3/4 taza de azócar impalpable o glass
1/4 cucharadita de canela
1/2 taza de semi-sweet chocolate chips
1 taza de whipped topping

Procedimiento:

Precalentar el horno a 325º F. Preparar dos moldes de 8” con spray antiadherente (no el que dice butter)
En tu bowl o en tu máquina, colocar la caja de mix, la ricotta, los huevos el agua y el aceite.
Batir por 30 segundos a baja velocidad. Aumentar la velocidad a media y batir por 2 minutos. Dividir la mezcla en los moldes.

Cocinar por 30-35 minutos. Enfriar por 10 minutos. Desmoldar.

Para el relleno, colocar la ricotta en el procesador. Pulsar varias veces hasta que quede bien suave. Agregar el azócar y la canela. Combinar. Volcar esta mezcla un bowl y agregarle los chocolate chips y la crema. Cubrir y refrigerar.

Cortar el pastel en 4 capas y rellenarlo con la preparación anterior.
Glasear el pastel con buttercream o dejarlo asi… es exquisito.

Puertorican almond soak...my friends call it Mojaito Cake

UrDreamCakes — Fri, 07 Sep 2012 14:25:30 GMT

MY SOAKING RECIPE:
3 CUPS OF WATER
1 1/2 CUPS OF GRANULATED SUGAR DESOLVE SUGAR IN WATER*
3/4 CUP OF PINEAPPLE JUICE (I USE THE JUICE IN THE SLICED PINEAPPLES)
3 TSP OF ALMOND (OR VANILLA) EXTRACT
1 CINNAMON STICK
BOIL ON HIGH THEN SIMMER ON LOW FOR 15 MINUTES
COOL AND POUR EVENLY OVER CAKES TO SOAK OR MOISTEN/ ADD FLAVOR

AFTER I SOAK EM I USUALLY PUT THEM IN THE FREEZER FOR ABOUT HALF AN HOUR (NOT TO FREEZE BUT TO MAKE FIRM SO I CAN FROST :) HOPE U LIKIE!!!

THIS IS THE CAKE I GET THE MOST ORDERS FOR! ITS REGULAR BUTTER YELLOW CAKE SOAKED IN THIS…SIMPLE AND YUMMY! FOR FILLINGS I USUALLY USE THE STRAWBERRY OR THE PINEAPPLE (BUT MAINLY STRAWBERRY) :)

FOR THE STRAWBERRY FILLING I BUY THE BAGS OF WHOLE FROZEN STRAWBERRIES…THAW THEM AND THEN MASH THEM WITH MY POTATO SMASHER

FOR THE PINEAPPLE I USED CANNED CRUSHED PINEPAPPLE

TRY ONE SO U SEE HOW YUM YUM YUMMY IT IS! :)

Cinnabon Cupcakes

WhiskMeAwayCakes — Tue, 28 Aug 2012 18:21:39 GMT

I entered these cupcakes in my county fair and got an honorable mention in 2011! This cupcake is one of my all time favorites! They are adapted from a recipe I found online years ago (sorry I dont remember the original source)

For the cupcakes:
1 1/2 sticks salted butter, room temperature
1 1/2 cups sugar
2 cups of all purpose flour
2 tsp baking powder
1/4 tsp salt
3 eggs & 1 egg white
3/4 cup milk
2 tsp vanilla extract

Cinnamon Mixture: 4 tb granulated sugar, 3 tsp cinnamon, 2 tb cold butter. Mix with a fork until you make a crumby, coarse mixture. Try not to let it sit out too long or it will get soft and hard to work with.

Preheat oven to 350 degrees.
Beat the butter and sugar together until light and fluffy. Combine the flour, baking powder and salt in a bowl. In another bowl combine eggs, milk, and vanilla then mix with a fork or egg beater.
Once butter & sugar is mixed completely add 1/3 of the flour mixture. Add 1/2 the wet ingredients. Alternate twice until everything is incorporated
Line cupcake pan with liners and fill 2/3 full with batter. Take the cinnamon mixture and sprinkle pieces on top of the batter. It will sink some during baking to go throughout the cupcake. Bake at 350 degrees until done, when a toothpick inserted comes out clean. This usually takes about 18-20 minutes in my oven.

For the frosting: (This frosting can be a little soft and is made to frost on the cupcake. I sometimes add either excess powdered sugar or a little bit of hi-ratio shortening to thicken it up so I can be piped on the cupcake when needed)
6oz. of cream cheese
1 stick salted butter at room temperature
4-5 cups powdered sugar
2 tsp vanilla
1/2 tsp lemon juice
1 tb milk

Beat the cream cheese and butter together until thoroughly mixed. Slowly add powdered sugar in small batches and mix well between each addition. After all powdered sugar is added, add the milk and mix. Beat on high for about 5 minutes to make light and fluffy. Add vanilla and lemon juice and mix for another couple minutes.

After cupcakes are cooled, frost or pipe and then sprinkle a little bit of cinnamon on top.

These are some of the Cinnabon cupcakes with toppers from Two Sugar Babies from my sister in laws baby shower a couple years ago.