81 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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104 days ago
by Ciccio |
21 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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462 days ago
by Valley Kool Cakes (well half of it~Tara) |
20 comments »
This is my new favorite yellow cake, called the best birthday cake by SmittenKitchen.com If you haven’t checked out this blog it is a must! So many recipes and wonderful tips.
Ingredients:
4 cups plus 2 tablespoons (480 grams) cake flour (not self-rising)
2 teaspoons (10 grams) baking powder
1 1/2 teaspoons baking soda
1 teaspoon (5 grams) table salt
2 sticks (1 cup, 1/2 pound or 225 grams) unsalted butter, softened
2 cups (400 grams) sugar
2 teaspoons (10 ml) pure v...
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318 days ago
by cakesbyraewyn |
20 comments »
Ingredients
375g of good white chocolate
180g of chopped butter
250ml milk
165g caster sugar
2 tsp. vanilla essence
2 large eggs
100g self-raising flour
150g plain flour
Directions
1. Preheat oven to 160°C. Prepare 8” cake pan with non-stick spray and baking paper
2. Place chocolate, butter, milk and sugar in a large saucepan over low heat, stirring frequently. Remove from heat when chocolate and butter have melted, and stir mixture until completely smoo...
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320 days ago
by cakesbyraewyn |
19 comments »
Cooking Time70 – 120 minutes depending on your equipment
Ingredients • 200g Chopped butter • 200g Good white chocolate• 250g Dark brown sugar • 180ml Hot water • 1 ½ tbsp. Golden syrup • 2 tsp. Vanilla extract • 2 eggs (room temperature) • 150g Plain flour • 150g Self-raising flour
Directions1. Preheat oven to 160°C. Prepare 8” cake pan with non-stick spray and baking paper. 2. Melt butter, chocolate, sugar, water, golden syrup and vanilla essence in a heavy-based pot. Sti...
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143 days ago
by Ciccio |
18 comments »
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:Base3.5 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 Cocoa1Tbsp of the draind juice from the dates (further down youR...
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446 days ago
by Nadia |
17 comments »
This cake is very beautiful when is cut and very easy to do .I bake it many times ,specially for Easter.Enjoy your baking!
Ingredients:
5 large eggs at room temperature
2&1/2 teaspoons bakingpowder
1cup yoghurt
2cups sugar
1/2cup milk
3cups purpose flour(My cup is 166 grams flour.3 cups are around 500 grams).
1cup vegetable oil
2tables...
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390 days ago
by PeggyDoesCake |
17 comments »
My Favorite Carrot Cake (Featuring Cream Cheese Icing and Pecans)
This cake is super moist and so easy to make! I can make this recipe and have a perfectly finished cake and a spotless kitchen in 90 minutes!! Feel free to substitute walnuts for pecans, either is excellent.
Cake Ingredients4 eggs2 cups granulated sugar1 1/4 cups vegetable oil2 tsp pure vanilla extract2 cups all-purpose flour2 tsp baking powder2 tsp baking soda2 tsp ground cinnamon1/2 tsp salt3 cups grated carrots (se...
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318 days ago
by cakesbyraewyn |
15 comments »
Ingredients
400g good white chocolate chopped
80ml thick cream
1/2 tin of Nestle Top n Fill
Note:-I always use the microwave to make ganache but you can use a double boiler if that is your preferred method.
-I use Decor microwave rice cookers to make my ganache flavours in. They’re the perfect size and have a lid for great safe storage to and from the fridge.
Directions1. Place thick cream in a large microwave safe bowl. Heat for a couple of minutes until it starts ...
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63 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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