8 days ago
by ArtedellaTorta |
4 comments »
Moretto (Chocolate biscuit, dose to a baking dish 24×34) 400 grams of sugar (cane also goes very well with chocolate) 350 grams of flour (also manitoba or mixed) 200 grams of cocoa 170 grams of butter 270 grams of whole milk 8 eggs 1 vanillin packet of yeast a pinch of salt
Whip the eggs with the sugar until fluffy, add the butter and milk while continuing to mount. Begin to add the pinch of salt, flour, vanilla and then the cocoa and baking powder. Bake in a preheated oven at 180 ° fo...
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64 days ago
by MillersCakes |
3 comments »
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....
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88 days ago
by AnaRemigio |
14 comments »
INGREDIENTS:
9 eggs600g sugar300g peeled & ground almonds1 tsp baking powder1 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.
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88 days ago
by AnaRemigio |
11 comments »
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 P...
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89 days ago
by Bobbie |
0 comments »
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 g...
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96 days ago
by Bobbie |
2 comments »
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 sugar1 egg1 tsp flavoring, pick what you like, for these I chose cherry blossom
(the ch...
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99 days ago
by vinuri_99 |
0 comments »
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 s...
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107 days ago
by Ciccio |
24 comments »
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 water8 Egg whites2 Lemons Zest 750g Butter Soft1 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 w...
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126 days ago
by Olivia's Bakery |
7 comments »
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 Aust...
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129 days ago
by Ciccio |
23 comments »
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 sugar12 Eggs6 cups Flour4 tsp Baking Powder2 tsp Baking Soda2 Tbsp Salt2 Tbsp Cinnamon1 cup Walnuts roughly chopped9 cups Carrots peeled & finely grated
Line your pans with baking paper & spray with cooking spray (I use Bakels Sprink)
Sift the Flour, Baking P...
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