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Showing posts with label cake. Show all posts
Showing posts with label cake. Show all posts

Thursday, 4 January 2018

Top 5 Inexpensive DIY Engagement Cake Ideas

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1 Why DIY?
Beautiful cakes can be quite expensive, and may not be made with the eco-friendly ingrediants you can buy a most grocery stores - like organic milk, cage-free eggs and fair trade chocolate. If you have a wedding budget to follow and cannot afford to spend extravagantly on an engagement cake, it would be best to make your own. Here are some of the inexpensive engagement cake ideas to inspire the DIY bride:
1 DIY Butterfly Cake Covered with Fondant
With some basic baking skills, you can make this beautiful butterfly cake. You can make this cake scaled down to 7, 5, and 3 inch tiers, which can serve up to 16 guests. Making your own cake allows you to make it bigger if you are expecting more guests. Cover it with fondant icing to give it a smooth and tasty-looking surface. To make the cake stand out, you can decorate its side with lovely frosting butterflies. The supplies for this cake cost under $50, which is great for budget-conscious brides and grooms.
1 DIY Frosting Rose Engagement Cake
Make your engagement party extra special with this beautiful rose engagement cake. You can start with whatever flavor you want for your cake. However, you will need a lot of frosting to make all of the ornate roses. White or buttercream frosting is best to use for this one. Complete your cake with rose frosting details. To do it, start in the center; then around the center point, move your frosting applicator tip in a circle slowly until you form a rose shape. You don’t need to pressure yourself, just have fun! If you dislike it, you can always scrape it off and start over.
1 DIY Cake with Couple Toppers
One of the best DIY inexpensive engagement cake ideas is a cake decorated with a couple topper. You can choose whatever shape of cake you want to make this one – round, rectangular, square, or layered. You just need to have lots of frosting or fondant to cover the sides of the cake. Then, add some cute decorations, like ribbons and flowers to make it more attractive. Using colored frosting, you can also write your names and other notes on top of the cake. Finish and top it with couple topper made from marzipan.
1 DIY Naked Cake
If you want a very simple, elegant and inexpensive cake, then make a frostingless cake! You can serve a simple cake, like this one, on your engagement party. The best thing about it is the cheaper cost since it does not require frosting, powdered sugar, or costly fondant, but it is also healthier! You can make a single layer or tiered cake. Choose any flavor you want – chocolate, cheese, or fruit. Just top it with some fruit and add a dash of unsweetened whipped cream between each layer.
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Friday, 8 December 2017

MARYLAND: SMITH ISLAND CAKE

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Some call it an architectural marvel—thin, buttery rounds of cake stacked high and stuck together with fudge frosting. Locals simply call it a Smith Island cake. Named after Maryland’s island in the Chesapeake Bay, where the recipe originated in the 1800s, Smith Island cake was declared the state’s official dessert in 2008. Taste the cake itself at the Smith Island Baking Company. Beyond the island, many places along Maryland’s Eastern Shore serve up the dessert, including the Watermen’s Innin Crisfield.

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Thursday, 7 December 2017

10 Best Dessert Recipes

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1 Apple Pie
Just when you thought apple pie couldn’t get any better, this recipe raises the bar like no other. Truly our best-ever, make this classic for a get-together and you might not have any leftovers to bring home. Top off this warm, melt-in-your mouth pie with a sprinkle of cinnamon and a scoop of ice cream.
2 Almond Malai Kulfi
First up: This almond malai kulfi is like happiness condensed in a matki. To make it extra special, top it off with dry fruits and make sure it is absolutely chilled before serving. So creamy, so simple - it hits all the right notes.
3 Lemon Tart
Sinful, rich and creamy, this recipe is the perfect finish to a meal. Tip: Make the lemon tart a day ahead, and store it in the refrigerator. Spruce it up with lemon rind, and trust us - this indulgent dessert really is as yummy as it looks.
4 Pistachio Phirni
Flavoured with elaichi and pista, take phirni to a whole new level with this exquisite recipe. Serve chilled in mitti ke kasore for a festive occasion and bask in the glory. This phirni is made of sugar and love.
5 Fudgy Chewy Brownies
A balanced diet is a brownie in each hand - don’t you agree? Decadently rich, fudgy and chewy - bake a batch and be your family’s hero. These brownies are pure chocolate overload, perfect to bake on a lazy afternoon.
6 Low Fat Tiramisu
Italian and exceptional, this dessert recipe slashes the calories and is too good to be true. Top it off with cream, sprinkle with bitter chocolate, cocoa powder and voila! Your guilt-free dessert is ready to be devoured.
7 Coconut Kheer
This kheer is made in an extra luxurious way featuring a blend of rich and coconut milk, spruced up with nutty caramel and rose petals. We assure you, it will be hard to have just one bite of this heavenly dessert!
8 Chocolate Coffee Truffle
If your chocolate addiction is real, this glorious recipe is one of the best ways to enjoy your all-time favourite treat. Well, two of your favourites - chocolate and… (drum roll please) coffee! The creamy center with that quintessential kick of caffeine is pure perfection. Indeed, great things do come in small packages.
9 Hot Cointreau Souffle
Surprisingly low on calories and nothing short of spectacular, enjoy this deliciously delicate French classic the guilt-free way. Made minus the flour, milk and butter but with a kick of cointreau, we take this dressed up souffle to a whole new level.
10 Eggless Chocolate Mousse
If chocolate is the answer… Who cares what the question is?! This mouth-watering mousse is everything you dream of, chocolate-y rich and silky smooth. Eggless and easy, a recipe that will satisfy even the most-serious chocoholic.

Wednesday, 6 December 2017

I want this cake like woah! All that chocolate and caramel sauce

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That’s it, effective immediately I am going to get organized. Uh huh, yeah right! No, I mean it this time. I’m always making lists and jotting down ideas or things I need to get done. Really, I’m a very talented list maker, got that part covered. My problem comes in when it’s time to actually refer to a list. Not only do I forget to do this, but I have so many lists that I usually forget which is which and I sometimes even forget why I wrote it down in the first place. The cycle of scribbling and noting repeats over and over and is always followed by me getting so fed up with the stacks of lists that no longer mean anything to me that I throw them all away and start the vicious circle over.
Ingredients
    Cake:
  • 3 large or 4 smaller overripe bananas,mashed
  • 1/4 cup oil
  • 1/2 cup (1 stick) butter, softened
  • 1 3/4 cup sugar
  • 4 eggs
  • 1 cup whole milk
  • 1/3 cup dulce de leche or caramel sauce (I used this bourbon caramel)
  • 2 teaspoons vanilla extract
  • 2 teaspoons salt
  • 2 teaspoons baking soda
  • 1/4 cup black coffee
  • 4 cups all-purpose flour
  • 2/3 cup semi-sweet chocolate chips
    • Frosting:
  • 1/2 cup (1 stick) butter, slightly softened
  • 3 cups powdered sugar
  • 2 tablespoons dulce de leche or caramel sauce (I used this bourbon caramel)
  • 1 tablespoon milk
  • 1/2 teaspoon salt
  • 2 teaspoons black coffee
  • 2 teaspoons vanilla extract
    • Ganache:
  • 50g semi-sweet chocolate, roughly chopped
  • 3 tablespoons heavy cream
  • 1 ripe banana, sliced
  • 2-3 tablespoons more caramel for drizzling
Instructions
  1. Preheat oven to 350 degrees F (180C) and grease 3 8 or 9 inch round cake pans with oil. Cream butter and sugar together in a large mixing bowl. Add bananas and oil; stir until combined. Beat in eggs one at a time until well mixed. Add all remaining ingredients up to the chocolate chips and mix until smooth then stir in chips and pour batter into prepared pans.
  2. Bake for 30 to 45 minutes until a toothpick comes out clean and cakes are firm. Remove from oven and cool for about 15 minutes, then use a knife to loosen sides of cake from pans and invert cake pans onto large plates and lift off the pans. Place on a cooling rack and cool completely before assembling cake. You can wrap in plastic wrap and chill in the fridge or freezer for an hour or two to speed this up.
    3. Frosting:
  3. Beat butter and 1 cup of powdered sugar together in the bowl of a stand mixer until creamed. Gradually add remaining sugar and continue mixing in. Add remaining ingredients for frosting and slowly increase speed to high and beat until light and fluffy.
    4. Assemble:
  4. Place one of the cake layers on a serving platter and spread a moderate layer of frosting on top. Add second layer and repeat with frosting then cake then frosting again.
  5. Melt the chocolate and cream for the ganache in a double boiler over medium heat.Stir until well mixed then slowly pour over cake and allow a bit to run off the edges. Top cake with banana slices and drizzle with caramel. Serve immediately or store in refrigerator until ready to serve.

Tuesday, 5 December 2017

10 Cake Fails, It looks like all these people have never made one single cake before and then start with something really hard

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Each of us has our own specific set of talents and areas of life that we excel in. Some people may be great at keeping track of their finances and others may be swell bowlers. If you can't do something as well as your neighbor, that doesn't mean something is wrong with you. ... The only exception would be if you're terrible at your job. For example, if you're a baker and you can't even handle baking a cake? You might want to start tweaking your resume. Somehow, these bakers just couldn't handle the pressure of creating a delicious and beautiful treat for their clients. Instead: they baked chaos.

Cake 1:
1 2 3 4 5 6 7 8 9 10

This looks so good! I may make a Coke cake for my birthday coming up. (It won't be nearly as pretty though.)

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Cherry Coke is one of the things that helped me get through last years particularly strenuous school year of developing and teaching and overloaded schedule of college courses coupled with wedding planning. It also is one of the first things I turn to when I feel a migraine beginning (something about the caffeine, plus the sugar, plus the bubbles). But I try not to become too attached to it and currently I try to save it for "special occasions." Though, finding a restaurant with fountain cherry coke (or better yet, coke with grenadine) is a "special occasion" all its' own.

Cherry Coke Cake
makes two 8" cake layers (or approximately 24 cupcakes)
(note: if you want to make this cake more than 2 layers, I suggest portioning the cake batter into multiple pans & adjusting the baking time. I'm not sure these cake layers would torte very well...)

8 oz Unsalted Butter, plus additional for preparing the pan
0.60 oz Cocoa Powder
12 oz Cherry Coke (1 can)
11.30 oz AP Flour, plus additional for preparing the pan
11 oz Granulated Sugar
1 tsp Baking Soda
1/2 tsp Fine Grain Sea Salt
2 eggs
8 fl oz Buttermilk
1 tsp Cola Syrup (optional)
1 tsp Grenadine
.
1. In a heavy sauce pan, heat the butter, cocoa powder and cherry coke until the butter melts & the mixture simmers. Set aside to cool.

2. Prepare two 8" cake pans by buttering them (I like to use the leftover butter wrappers from step 1), lining the bottom with a circle of parchment, and flouring the pans. Preheat oven to 350 F.

3. In a large bowl, whisk together the AP flour, sugar, soda, and salt. In a separate bowl, combine the eggs and buttermilk. Once the butter/cocoa/coke mixture cools, add the optional cola syrup & grenadine.

4. In the dry ingredient bowl, make a well in the center of the ingredients. Pour in the cherry coke mixture & whisk to combine. Add the buttermilk/egg mixture & stir everything together until just incorporated.

5. Evenly divide the batter between the two cake pans & bake for 35 minutes (or until a cake tester comes out clean). Cool on a rack.


Cherry Coke Soaking Syrup
12 oz Cherry Coke
Grenadine
Coke Syrup

1. Pour the soda into a sauce pan, heat over medium high heat & allow it to reduce by half. Don't forget about it or you'll have quite the mess!
2. Cool completely. Add additional grenadine & coke syrup to taste.

Cherry Coke Icing
adapted from the Tasty Kitchen
2.7 oz AP Flour
8 fl oz Milk
8 fl oz Cherry Coke
16 oz butter, softened but still cool
14 oz Granulated sugar (NOT confectioners)
4 oz Grenadine (plus more to taste)

1. In a saucepan, whisk the flour together with the milk and cherry coke. Cook the mixture, whisking constantly, until it thickens. The mixture should resemble thick gravy. Remove from the heat and cool to room temperature.
2. In the bowl of a stand mixer fitted with the whisk attachment, whip the sugar and butter on high speed until the sugar dissolves and the mixture lightens in color and increases in volume. This process does take a while, so have patience!
3. Add the completely cooled milk/flour/coke mixture to the creamed butter. Beat until it resembles whipped cream. The mixture may look curdled, but keep beating! Add the grenadine.
4. Taste the icing & determine if it has enough cherry flavor for your liking. If it doesn't, add additional grenadine.
5. Reserve at room temperature until ready to assemble the cake.

Saturday, 25 November 2017

This cake is beautiful - Although I love perfectly frosted cakes

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This is the first time I've ever made a naked cake, so I actually had a little bit of a panic attack during the frosting process. Frosting the cake pretty much went against all my perfectionist tendencies. Because how do you actually judge when a naked cake is finished? How much frosting is too much frosting, exactly? Or did I use too little? .

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