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...
COCA-COLA CAKE (Adapted from Garvin County Extention Homemakers Recipe Book – 1980) Preheat oven to 350. Place liners in a 12-cup cupcake tin. (The original recipe calls for baking it in an 8 X 8 X 2 pan.)1 c. flour1 c. sugar1/2 tsp. baking sodaWhisk together and set aside. In a saucepan, heat the following until fully melted:1/2 c. butter (1 stick, unsalted)1/4 c. marshmallows1 tsp. cocoa powder (unsweetened)1/2 c. Coke (I used Cherry Coke)(Plus, I added the juice from abou...
2 cups self-rising flour 2 cups sugar 1 tsp soda 1 tsp baking powder 1/2 tsp salt 1 1/2 cup wesson oil 3 cups carrots 5 eggs (separated) 1 1/2 tsp cinnamon 1-2 cups pecans Preheat oven to 350. It take 40-50min to bake. I mix all the dry ingredients and wisk them together. I add the oil and egg yolks and mix well. I then beat the egg whites until fluffy. I fold them into the batter. Then I fold the carrots and pecans into the batter. It is really a simple ca...
a good carving sponge cake that is good for curving and is real good .
Marshmallow icing fondant Make day before going to use 3 tablespoon measure waterPastry scrapperSifterRubber spatula1/2 cup Trex2lb icing sugar16oz 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 g...
Super Moist Carrot Cake or Cupcakes & Cream Cheese Frosting2 cups sugar1 1/2 cups vegetable oil4 eggs2 1/4 cups flour2 tsp salt2 tsp baking powder2 tsp baking soda2 tsp vanilla3 tsp cinnamon2 lbs grated carrots1 1/2 cups chopped walnutsCombine sugar, oil, and eggs. Beat at medium speed for 2 min. Mix dry ingredients together. Add to oil mixture a little at a time and beat at low for 1 min. Add carrots and nuts and beat until mixed together. Spread batter evenly in 2 round 8” cake pa...
This is a softly sweet filling made from mascarpone which is an Italian cheese made of cream and a citric acid base. Because of that, it enhances sweet flavors and pairs well with fresh fruit. This filling can be used to fill cakes or cupcakes, or even frost their exterior (if kept refrigerated). Ingredients 8 oz Mascarpone cheese (Chilled) 1/2 cup Chopped Fresh Strawberries (thawed/drained frozen strawberries may be used) 1/4 cup granulated sugar 1 Tablespoon fresh lemon juice ...
BOURBON CHOCOLATE CAKE a good friend from NY sent me a scan from a weekly magazine. and this cake is just AMAZINGLY delicious! and it also works out if you prepare it with glutenfree/lactosefree products! here we go: this mousse-like cake really does melt in your mouth. it can be baked up to a day in advance but stays moist and delicious for about 3 days!! 11oz semisweet chocolate, chopped (310 gram) 6oz (12tbs) unsalted butter (170 gram) 6 large eggs, seperated, at room tem...
These were a lot of fun to make! I love girls scout’s cookies, especially caramel delights! So I decided to make some cupcakes that highlight the most important parts of the cookie.For me these cookies are all about the coconut, caramel and crunch. I LOVE chocolate, but it’s not the main thing that I think about when it comes to these cookies. So, while chocolate was a part of these cookies, they weren’t the may part. I have also discovered the Keebler makes an awesome cooki...
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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