Friday, 29 July 2011

Flourless Chocolate Cake dessert formula

Flourless Chocolate Cake dessert formula


9 ounces unsalted butter, diced

Chocolate Cake Recipe

9 ounces of dark chocolate (approx. 50% cocoa solids), broken into pieces

5 medium eggs, separated, whites from the yolks

9 ounces of sugar

1 Tablespoon of water

Glaze or Ganash:

5.25 ounces of dark chocolate, broken into pieces

2 Ounces of Heavy Cream

2 Tablespoons brandy


4 Ounces of powdered sugar and a sifter for dusting , and a doily to use as the mold for dusting a institute on top of the cake

1 Sprig of Mint for the top as garnish

Directions for making the no bake chocolate cake recipe:

Preheat the oven to 325 for a gas oven, and 350 for an electric oven. You will need a 9 inch cake pan with a movable base, to add the cake blend to before baking. In a pan over a duplicate boiler you will melt the chocolate, and the butter, stirring often, and be rigorous not to burn. Once it is totally melted take off from the duplicate boiler, and wait to add the rest of the mixtures below as follows.

In a cut off bowl you will whisk the egg yolks with half of the sugar for a few minutes until the egg yolk and sugar blend is a pale yellow. This is done to make sure that the egg yolks are cooked, and the sugar is melted.

In a cut off bowl you will whisk the egg whites with the other half of the sugar until they reach stiff peaks. When you have complete whisking you should have what is called a meringue, and it should be stiff and shiny.

You will then start to fold in the semi cool chocolate, and butter, into the yolks egg mixture, then the egg whites, you will do this in 1/3's on each mixture. Make sure to fold in and not mix. You do not want to overwork, if you do the cake will be very dense instead of light and fluffy. Pour the blend into the ready tin and bake for 25-30 minutes, or until done, when a tooth pick is inserted in the center, and comes out clear.

When the cake is cooked until done, you will take off the cake from the oven. You will then take a knife and insert it, and run it on the inside of the cake mold, and the surface of the cake. You are clearing the sides from the ring mold, and leave it to cool in the tin, on a wire rack. The wire rack will help air to circulate on the bottom so it will cool evenly, and it will cool somewhat faster. It will also help eliminate a soggy bottom, or center. The sides of the cake may shrink in some, or maybe even quite a bit that will be okay. You can trim the cake if you like, if the appearance is not an issue, that is all good, too.

While the cake is cooling melt the ganash, or glaze over a duplicate boiler. You will do this with the chocolate, and the heavy cream stirring over a low to medium heat until all is melted. You will then add your Brandy and stir. You will then take off the cake ring or cake collar while leaving the cake on the base, place it on a plate or cake board. Trickle the icing over the top and edges, allowing it to run over. You will set the cake in a cool place or on a cooling rack for any hours for the icing to set.

Before you are ready for assistance you will use your doily at this time to make a pattern that you desire, and dust lightly over it, to make a institute on the top of your cake. Do not touch the doily to the top of the cake just place about an inch or two above the top of the cake. Add your mint spring atop of the cake for the finishing touches. This cake can be served any hours after it has totally cooled, or you can chill it in the fridge and serve the next day if you so desire. Enjoy.

Flourless Chocolate Cake dessert formula

Friday, 22 July 2011

Wedding Cake Decorating Tips

Wedding Cake Decorating Tips

Creating a wedding cake or anniversary cake for a large party requires specific planning due to the size of the task.  The first step is to formulate an image of what the cake will look like.  Before you open into your own dreaming, consult with the wedding or anniversary couple, first to find out if they have any definite expectations or preferences.  They may give you full discretion or may want to be intimately involved in the designing.  Once you have done this, you can generate your design, possibly referring to new magazines and books for current cake decorating tips.

Once you have chosen recipes, flavors, colors and decorations, plan for the following steps.  usually each step can be carried out on one or more separate days:

Cake Decorating

Prepare a trial cake to test your concept and institution techniques. Plan how the cake will be displayed. Do the big shopping trip for the project, purchasing ingredients, display accessories etc. Bake and store the cakes. Prepare and apply icing and decorations. Drive the cake to the party location and get ready the display.
How Cakes are Tiered or Stacked

A tiered cake appears to be a singular tower, but in fact consists of any cakes joined together.  Cakes can be stacked directly on top of each other or separated by pillars or columns.  When cakes are resting on top of each other, you need to insert dowels through the town of the cakes to provide structural support.  Doweling can be purchased at your local hardware store or at a cake provide shop. You can learn how to work with doweling from cake decorating tips online or in books; but unless you are a very "handy" person, it would be wise to try it for the first time with an experienced baker or in a cake decorating class.

When you tier with columns or pillars, you can use a cake separator set.  When you look colse to at your local cake decorating provide center, you will see there are many options and accessories for creating a tiered cake.

Ideas for choosing Decorations

The most prominent cake decorating tip for weddings and anniversaries has already been mentioned:  consult with the illustrious couple! Given that you know their likes and dislikes, here are some ideas for decorating a wedding cake:

Consider using fondant if there will be an outdoor wedding - fondant is more durable than buttercream and can withstand higher temperatures. Use colors, flowers, embroidery, and ribbons etc. Inspired by the bridal flowers and dresses. Borrow themes from the couple's lives and families. Flavors, colors, and symbols can generate from the place of marriage or honeymoon.

For an anniversary cake, reconsider some of the above ideas - and the ones below:

Writing is approved on anniversary cakes.  You can description the year of the anniversary and/or write "Happy Anniversary!" Find out and use the fastener associated to the anniversary, for example, silver for the 25th.

Wedding Cake Decorating Tips

Monday, 11 July 2011

Chocolate Fudge Pudding - A family superior Chocolate method

Chocolate Fudge Pudding - A family superior Chocolate method

Chocolate has that magical property of being loved by practically everyone. Some say it's because of the way it melts at our body temperature, with a soft, flat sensation combined with tasty sweet tastes. Some have more technical explanations, suggesting it's to do with the publish of hormones like serotonin in our bodies. Whatever, our family, like most, confess to being chocoholics. And they are not making much progress towards addressing their addiction problem! One of the favorite chocolate recipes in our home is a first-rate that has been in the house recipe collection for many years. It's a chocolate fudge pudding.

Apart from the great chocolate taste, it also has the merit, from a cooking perspective, of being a very easy chocolate dessert to make. It also looks great. It has a rich chocolate sauce that settles in the bottom of your cooking dish. You can turn it out upside-down for table presentation as a self-saucing pudding, or just spoon the sauce over each serving. It's best served hot with fresh or whipped cream, or with ice cream. A few berries or cherries, or some chocolate curls, add to the presentation. Our whole house enjoys it. Even the diet conscious and sporty members insist on joining in, "Just with a smaller serving please." But it is especially a winner the younger ones, and a top birthday party request. Decadent! This recipe serves 4, and takes about 1 hour. The ingredients are:

Chocolate Cake Recipe

75g or 3oz self-raising flour 2 level tablespoons cocoa powder pinch of salt 2 eggs half a teaspoon vanilla essence 100g or 4oz butter or margarine 100g or 4oz castor sugar 1 tablespoon chopped walnuts 1 or 2 tablespoons of milk

And for the chocolate sauce:

100g or 4oz soft brown sugar 2 level tablespoons cocoa powder 3dl or half a pint of hot water

For the main dessert, sift or whisk the flour, cocoa powder and salt together in a bowl, and set them aside until needed. Cream the butter or margarine and sugar in someone else bowl, until the mix is light and fluffy. Lightly mix the eggs and vanilla essence together, then gradually beat them into the creamed butter and sugar mixture. gradually fold in the flour mixture, then add in the walnuts, and just sufficient of the milk to get a flat medium-to-soft consistency. Butter a 1 to 1 and a quarter liter, or 2 to 2 and a half pint, pie or baking dish, and spread the mixture evenly into it. Set it aside while you put in order the chocolate sauce.

To do this, join the brown sugar and cocoa powder in a bowl. Add the hot water and stir the mix well into a liquid. Pour this sauce over the main mixture in its cooking dish. It will sit on top at the start, but when the pudding is cooked it will resolve underneath. Cook your chocolate fudge pudding in the center of a gradually hot oven (190 degrees C, 395 degrees F or Gas No.5) for 40 minutes. Enjoy!

Chocolate Fudge Pudding - A family superior Chocolate method

Tuesday, 5 July 2011

Secrets For Great Cakes

Secrets For Great Cakes

Temperature & cookware
If your oven climatic characteristic is questionable, spend in an oven thermometer (even newish ovens can be out so this is a good idea however old your oven is!) as some ovens can be out as much as 75 degrees. Before mixing your cake prepare your cake tins, turn the oven on, and make sure the shelf is in the centre. I always place a Pyrex dish with water in the lowest of the oven to help keep the cakes moist whilst cooking.

Shiny pans reflect the heat; therefore these are a good choice for cake baking. Reduce the oven climatic characteristic by 25 degrees when using glass pans. Have all ingredients at room climatic characteristic for best results. Use coco powder instead of flour for dusting a greased pan when making a chocolate cake.

Chocolate Cake Recipe

Ingredients & technique
For good texture, try substituting butter milk for quarterly milk in your cake recipe. For each cup of butter milk used (8oz), add ½ teaspoon of baking powder to the dry ingredients. Toss nuts, raisins and chopped fruit in flour first, this will help keep them suspended in your cake mix rather than sinking to the lowest of the pan. To moisten confectioner's sugar frosting use other liquids in place of milk, for example melted jelly, fruit juices, coffee and peanut butter (with a minute milk), honey, or maple syrup are just a few favorable alternatives.

To make chocolate whipped cream combine 2 tablespoons each of unsweetened coco powder and confectioners sugar in a mixing bowl, gently stir in 1 cup of whipping cream, then refrigerate for at least 30 minutes before beating.

Secrets For Great Cakes

Monday, 4 July 2011

Filipino Recipes - Cassava Bibingka (cake) method - Pinoy Food

Filipino Recipes - Cassava Bibingka (cake) method - Pinoy Food

Cassava is one of the abundant root crops in the Philippines and you can use it for a wide range of cooking. But of the many cassava recipes available, cassava bibingka (or cassava cake) is the all-time favorite at home. I got this formula from my Grandma and it has never failed me yet. A friend even told me I can make it into a business because it indeed tastes great. But I haven't gotten that far yet. I only get ready it while birthdays at home or any other gatherings because you won't have to spend too much to get ready this tasty recipe.

My husband may be a slight biased but he says it's like the one you can buy from Goldilocks (a paramount cake store and food chain in the country). Maybe, but I won't brag about it. Just try it yourself and see if you will agree. You can also add condensed milk on top to make it even more delightful.

Banana Cake


1 cup grated fresh cassava 1/2 cup scraped buko (young coconut) 2 eggs 3 tbsp melted shortening 4 tablespoons grated cheese 3/4 cup sugar 3/4 cup coconut milk 1 tbsp butter

Cooking Procedure:

Beat eggs and add sugar, melted shortening and coconut milk. Mix with cassava and young coconut. Add 2 tablespoons grated cheese and mix well. Line a round pan with banana leaves and pour in mixture. Bake in the oven with moderate heat and brush with butter when practically done. Sprinkle the remaining cheese and a slight sugar on top. Continue baking until golden brown Set aside to cool before serving.

Filipino Recipes - Cassava Bibingka (cake) method - Pinoy Food

Friday, 1 July 2011

Stacked Wedding Cake building - Tiers for Fears

Stacked Wedding Cake building - Tiers for Fears

That day you've secretly feared since you started decorating cakes is quickly approaching. You've been asked to make a wedding cake - a five tiered, stacked wedding cake! And it's for your sister's wedding!

As you go over designs with your sister by day, you dream about the cake at night. The cake in your dreams is taller than any cake you've even seen. As bride and groom pose for the cake cutting ceremony pictures, you look on as each tier gradually sinks into the one under it, and just as your sister and her new husband smile and begin to slice their first piece of cake, the force of gravity and the domino follow take hold and the cake implodes.

Cake Recipes

All four top tiers sink into the lowest tier, turning a once majestic charm into a giant pile of fondant covered cake rubble! (And then you wake up, covered in sweat, only to realize that this dream could unquestionably come to be reality.)

But wait! This horror does not have to come to be reality. And no, you won't have to add therapist bills to your cake allocation to get through your big project. These sorts of nightmares are general for first time wedding cake makers. Beyond a wholesome estimate of butterflies, you have unquestionably nothing to fear if you follow these tips.

Stacked Wedding Cake construction 101

Unlike wedding cakes with tiers that are separated by plates and pillars, the tiers on a stacked wedding cake appear to rest directly on top of one another. This is just an illusion since the cakes unquestionably rest on a theory of private pillars and plates. To stack a multi-tiered cake without plates and pillars is a very risky proposition with the weight of each cake.

Stacked cakes of more than 4 layers need some sort of maintain in the form of plates, spikes and/or dowels to keep the upper layers from sinking into the lower layers.

So whether your wedding cake will be stacked Victorian style (graduating round tiers) or à la chic with fondant covered gift-box style tiers, here are the basics:

To generate a perfectly constructed tower rather than an experiment on the effects of gravity on cake and icing, you can whether use a purchased set of cake plates and spikes, or you can build your own theory using cardboard cake plates and dowels.

To build your own system, pick up some 1/4-3/8-inch round cake dowels (or other food safe wooden dowels) and a hammer (yes, even if you flunked high school Woodshop) and follow these tips:

1. Plan the dowels' placement by centering a cake plate the size of the next cake to be settled on top of the lowest cake, and then marking the spot by pressing down gradually on the plate.

2. Within the boundaries of these markings, insert four evenly spaced dowels. Insert the first dowel level down through to the lowest of the cake and mark the dowel even with the top of the cake. Pull out the dowel and, using wire cutters, cut off at the mark. Cut three more the same height. Then push the dowels level down into the cake in the places you marked so that they form a quadrate inside the circle. (Be sure the dowels are perfectly even with the top of the cake for the best support.)

3. Place your next smaller tier on a round cake board of the same size, and then place it on top of the lowest tier. The dowels will forestall the top tier from sinking into the lowest tier.

4. Measure the next set of dowels from the lowest of the lowest cake to the top of the top cake. Cut the dowel at an angle to taper the end and cut it so that it is just slightly shorter than the height of the two lowest cakes. Insert the dowels tapered end first level down through the cake. When the dowel stops at the first cake board, give it a firm tap with the hammer to break through the board down to the lowest of the cake. To forestall the hammer from landing in the icing, place an additional one small section of dowel end to end with the measured dowel to hammer it into position.

5. Finally, ice over the diminutive blemish to hide the tip of the dowel, and your tower construction is finished! You can rest easy knowing that your wedding cake is garage enough to withstand the military of gravity. No more nightmares!

These stress relieving tips are courtesy of "Cake Decorating Made Easy!" Volume 2, which is ready at

Finally, here's one more tip:

Not all cakes have the buoyancy and mass needed to maintain the weight of multiple cake tiers stacked one on top of the other, even with the maintain of cake plates and dowels. So for the wedding cake of your dreams (not nightmares), use a tried and true wedding cake recipe such as a fruit cake, butter cake, dense carrot cake or any of the wedding cake recipes in "Cake Decorating Made Easy!"

Stacked Wedding Cake building - Tiers for Fears


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