Sprinkle Purple Cake

I am absolutely in love with the effect of the shading, and surprised that i found thats cake. seriously its so cute and amazing cake. but its to hard you make by yourself. its need patient for make thats cake. but i share this recipe for you, and i hope you can.

For the cake:
355g plain flour
1 tbsp baking powder
1/2 tsp salt
225ml milk
2 tsp vanilla extract (I used 1 tsp extract and 1 tsp vanilla bean paste)
400g caster sugar
225g unsalted butter, softened
4 medium eggs
Purple food colour (I used Wilton violet gel colouring)
Jam to spread between layers, I used blackcurrant jam but you could use grape or strawberry, or double the amount of icing and use that

For the icing:
500g icing sugar sifted (easiest way to sift is by pulsing in a food processor)
275g salted butter (about 2.5 sticks)
Extra table salt to taste
Optional: sprinkles to decorate

Preheat oven to 180°C (350°F) and grease whatever 18-20cm round cake tins you have (I only had one so I had to bake each cake one after the other). Line the base of tins with baking paper and grease paper and dust tins with flour. Combine flour, baking powder and salt in a medium bowl and set aside. Mix milk and vanilla together in a measuring jug.

Using an electric mixer on low speed, beat sugar and butter in a large bowl until blended. Increase speed to high and beat for 2 mins or until pale and creamy. Reduce speed to medium low, add eggs 1 at a time, beating well after each addition. Alternately add flour mix and milk mixture, beginning and ending with flour mixture (I did it by adding 1/4 of of the dry mixture followed by 1/3 of the wet mixture at a time). Beat until smooth, occasionaly scraping bowl with a spatula. Divide mixture evenly into 5 medium bowls (I did this by measure the batter, it ended up being about 300g per bowl for me). Leave one bowl of batter white, then very gradually add colouring to each bowl and gently fold it into the mixture, adding slightly more colouring as you do each bowl so that the 5 bowls give you a even gradient of colour.

Pour batter into prepared tins and bake each layer for about 15-20 minutes or until a skewer into the centre comes out clean and the outside is golden. Cool in tin for 5 mins and then turn out onto wire racks to cool completely. Prepare the icing; remove butter from fridge 30 mins before starting and chop into small cubes. In a large mixing bowl, beat butter on high with an electric mixer until smooth and fluffy. Reduce speed to medium-low and gradually add icing sugar until combined, then increase speed to high and beat until pale and fluffy. While still mixing, gradually add any extra table salt to taste if needed.

Prepare cake for icing, you may need to trim the tops a bit to make sure they are level. Layer cakes with jam (or more icing). Crumb coat the cake with some of the prepared icing and chill for 15 mins. Cover the cake with more icing, smoothing out with a spatula (I use an offset spatula that I keep clean and warm by running under hot water to get it smoother). If decorating with sprinkles, it can get pretty messy so place your cake in a large container that will catch any of the sprinkles that will run off the cake as you try to stick them on the sides of the cake. Serve cake at room temperature, store cake in the fridge in an airtight container.

Green Tea Cheese Cake

Feel free to swap it back in if your girlish figure is still rockin’. It’s very easy, takes 30 minutes or less, and was seriously to die for! Try it!

Ingredients:

• (2) 8oz Packages of Fat-Free Cream Cheese (softened)
• 2 Eggs (beaten)
• 3/4 Cup White Sugar
• 1 TBSP Green Tea Powder (find in health food stores & online)
• 2 TSP Vanilla (extract is ok to substitute)
• 1 9 Inch Prepared Graham Cracker Pie Crust

Directions:

• Preheat oven to 350 degrees. In a large mixing bowl, beat cream cheese and sugar together with hand or stand mixer until it turns smooth. (stand is way easier!)
• In the same bowl, mix in green tea powder, eggs, and vanilla (or extract) until light and creamy.
• Pour mix into the prepared graham cracker pie crust. (lick the bowl and utensils when done, it’s tasty!)
• Bake in preheated oven for 25 minutes. You’ll know it’s done when the center jiggles evenly when the cake is shaken lightly. (do NOT shake vigorously, that’s just playing)
• Refrigerate at least 1 hour before serving. (over night is best, but if you have no self control, at least wait 1 hour so it’s chilled)
• EAT! ENJOY!

Peach Coffe Cake

 Serve this peach coffee cake for a brunch or breakfast or top it with whipped cream or ice cream for a very special summer dessert. I haven't tried this with frozen or canned (drained) peaches, but I'm sure they would work just fine.

Ingredients:

• 3 large peaches
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 8 tablespoons butter, softened (4 ounces)
• 1/2 cup granulated sugar
• 1/4 cup light brown sugar, packed
• 2 large eggs
• 1/2 cup sour cream
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• ***Topping***
• 1/2 cup light brown sugar, packed
• 3/4 cup flour
• 1/2 teaspoon ground cinnamon
• pinch ground nutmeg
• 5 tablespoons melted butter

Preparation:

Peel and thinly slice the peaches and put them on paper towels to remove excess moisture. Set aside. Grease a 9-inch springform pan. Heat oven to 350°.
Combine the 1 1/2 cups flour, baking powder, soda, and salt; set aside.
In a mixing bowl with electric mixer, cream the 4 ounces of softened butter with the granulated sugar and 1/4 cup of brown sugar. Beat for about 3 to 4 minutes. Beat in the eggs until smooth. Beat in sour cream and vanilla and almond extracts. With mixer on low speed, beat in the flour mixture just until blended. Spread the batter in the prepared baking pan. Arrange the thinly sliced peaches evenly over the batter, overlapping where needed.
In another bowl combine the brown sugar, 3/4 cup flour, cinnamon, and nutmeg, stirring with a fork until smooth. Add the 5 tablespoons of melted butter and blend well with the fork. Sprinkle the crumb mixture evenly over the peach slices.
Bake for 40 to 45 minutes, until the cake is firm and top is browned.
Let cool for about 10 minutes on a rack; remove the side of the pan and cool completely before slicing.

Brownies Cheese Cake

 

This delightful chocolate brownie cheesecake recipe combines chocolate and cheesecake in a tasty way. Brownies and cheesecake are a perfect blend, this is one recipe you'll make as often as you can!

Brownie Cheesecake

Ingredients:

8 oz. (1 box) brownie mix
16 oz. cream cheese, softened
3 Tablespoons heavy whipping cream
1/2 cup sugar
2 large eggs
1 teaspoon vanilla
1 cup milk chocolate chips, melted

Brownie Cheesecake Directions:
1. Grease bottom of 9-inch springform pan and 6 cupcake tins.
2. Prepare the brownie mix as directed on package. Pour batter into pan to create a 3/4-inch crust and pour remaining batter evenly into 6 tins.  Bake for 15 minutes at 350 degrees F.
3. Combine cream cheese, whipping cream, sugar, and vanilla. Mix on medium speed with an electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Pour cheese mixture over brownie layer.
3. Spoon melted chocolate over the cream cheese mixture, then cut through with a knife for a marble effect.
4. Bake at 350 degrees F for 35 minutes. Meanwhile, break brownie cupcakes into bite-size pieces. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Serve with brownie bites and whipped cream.

Tiramissu Chesse Cake

 Tiramisu flavored cheesecake, combines the flavors and richness of Tiramisu and NY Cheesecake. Just before serving, grate some semisweet chocolate on the top.

Ingredients

• 1 (12 ounce) package ladyfingers
• 4 tablespoons butter, melted
• 4 tablespoons coffee flavored liqueur
• 3 (8 ounce) packages cream cheese
• 1 (8 ounce) container mascarpone cheese
• 1 cup white sugar
• 2 eggs
• 4 tablespoons all-purpose flour
• 1 (1 ounce) square semisweet chocolate

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Place a pan of water on the bottom of oven.
2. Crush the package of ladyfingers to fine crumbs. Mix the melted butter into the crumbs. Moisten with 2 tablespoons of the coffee liqueur. Press into an 8 or 9 inch springform pan.
3. In a large bowl, mix cream cheese, mascarpone, and sugar until very smooth. Add 2 tablespoons coffee liqueur, and mix. Add the eggs and the flour; mix SLOWLY until just smooth. The consistency of the mascarpone can vary. If the cheesecake batter is too thick, add a little cream. Do not overmix at this point. Pour batter into crust.
4. Place pan on middle rack of oven. Bake for 40 to 45 minutes, or until just set. Open oven door, and turn off the heat. Leave cake to cool in oven for 20 minutes. Remove from oven, and let it finish cooling. Refrigerate for at least 3 hours, or overnight. Right before serving, grate the semi-sweet chocolate overtop.

Blue Cake

 

A new twist on a traditional red velvet cake, inspired by the royal heirloom sapphire engagement ring. 

very cute with blue colours.

 

 

Ingridient :

1box Betty Crocker® SuperMoist® white cake mix

1 1/4cups buttermilk

1/3cup vegetable oil

3eggs

1tablespoon unsweetened baking cocoa

2teaspoons royal blue paste food color

1toothpickful violet paste food color

Frosting

1jar (7 oz) marshmallow creme

1cup butter or margarine, softened

2 1/2cups powdered sugar

1/8teaspoon salt 

 

Method :

1. Heat oven to 325°F. Grease and lightly flour bottoms and sides of three 8-inch round cake pans, or spray with baking spray with flour. 2 

2. In large bowl, beat cake ingredients with electric mixer on low speed about 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally.

3.Divide batter evenly among pans. Bake 22 to 27 minutes or until top springs back when lightly touched in center. Cool 15 minutes. Remove from pans; cool completely.

4.Spoon marshmallow creme into large microwavable bowl; microwave uncovered on High 15 to 20 seconds to soften. Add butter. Beat with electric mixer on medium speed until smooth. Beat in powdered sugar and salt until smooth.   

 

Strawberry Cake

Its feel verry sweet and little bit bitter, but verry recomended you make this! for this spring . make from your home.

For the cake:
140g plain flour
150g caster sugar
1 tsp baking powder
½ tsp fine salt
60ml unsalted butter, melted
1 large egg, beaten
120ml whole milk
1 tsp pure vanilla essence
For the strawberries and cream:
700g strawberries
1 tbsp caster sugar
240ml double cream
1 tbsp icing sugar
½ tsp pure vanilla essence

Method

Strawberry Shortcut Cake

For the cake:
1) Preheat the oven to 190C/Gas 5.

1) Butter an 20cm round cake pan, line it with parchment paper, butter the paper, and dust the pan lightly with flour.

2) Whisk the flour with the caster sugar, baking powder, and salt in a medium bowl. Lightly whisk in the butter, egg, milk, and vanilla, just until smooth. Pour the batter into the prepared cake pan and bake until a toothpick inserted in the centre comes out clean, about 25 mins. Cool on a rack for 10 mins, then turn it out of the pan, flip upright, and cool completely on the rack.

For the strawberries and cream:
1) Set aside 350g of the best-looking whole berries for topping the cake. Hull and thinly slice the rest of the berries and toss with the caster sugar. Set aside. Whip the cream with the icing sugar and vanilla to soft peaks. Refrigerate until ready to use.

To assemble the cake:
1) Cut the cake in half horizontally with a serrated knife. Place the bottom layer cut side up on a cake stand or serving plate. Drizzle the juices from the sliced berries over the cut sides of both halves. Fold a couple tablespoons of the whipped cream into the sliced berries and spread over the bottom layer. Top with the other piece of cake, cut side down. Spread the remaining whipped cream on the top of the cake and top the cake with the whole berries.

* Chef's note: Cutting a cake into layers is easy as saw-spin-separate: Begin to saw the cake in half horizontally. Just before you reach the middle of the cake, give it a quarter turn. Continue to saw almost to the centre, then give it another quarter turn and saw again until you reach your original point of entry. Saw completely through the cake's centre and separate the layers

Raspeberry Mousse Cake

 This is a truly spectacular cake, and is perfect for any special occasion.But sometimes it's those little moments you share with people you love that are the nicest.This is definitely a cake for the summer when raspberries are in season. For the filling you could replace fresh raspberries with frozen ones, but for the topping you should use the fresh ones.

Raspberry Mousse Cake
(makes one 26-cm / 10-inch round cake)

shortcrust:
100 g flour
1 pinch of baking powder
1 tbsp. sugar
1 pinch of salt
1 egg yolk
60 g butter

sponge:
3 eggs
125 g sugar
100 g flour
25 g corn starch

mousse:
7 sheets gelatin
250 g raspberries
150 g sugar
3 tbsp. freshly pressed lemon juice
600 g whipping cream

topping and assembly:
100 g raspberry jelly or preserves
400 g raspberries
1 package clear glaze
1/4 l raspberry juice
1-2 tbsp. sugar


Shortcrust:

To make the shortcrust bottom of the cake use a food processor and mix together the flour, baking powder, sugar, salt, egg yolk and butter until the dough comes together. Put in saran wrap and lay in the fridge for about 30 minutes.

Preheat the oven to 180° C (350° F). Line a 26-cm (10-inch) round springform with parchment paper. Roll out the dough on a floured surface to fit the form. Put into the form and pinch several times with a fork. Bake for about 15 minutes. Let cool before you remove it from the pan.

Sponge:
For the sponge separate the eggs. Whisk the egg yolks with a handheld mixer together with the sugar and 2 tbsp. of hot water for about 3 minutes until  nice and foamy. Beat the egg whites with the salt until stiff peaks form. Combine both egg mixtures together carefully. Then sieve the flour and corn starch on top and carefully fold in. Put in the springform pan and bake for about 20-25 minutes until golden brown. Let cool on a wire rack.

Raspberry Mousse:
To make the raspberry mousse first soak the gelatin sheets in cold water. Puree the raspberries together with the lemon juice and the sugar. Whip the cream until stiff. Warm the soaked gelatin with a little bit of the raspberry puree until the gelatin has dissolved. Mix with the remaining puree. Then fold carefully into the whipped cream.

Assembly:
To assemble the cake first put the shortcrust bottom on your cake plate. Warm up the raspberry jelly and spread evenly onto the shortcrust. Slice the sponge horizontally into 2 levels. Put one part on top of the shortcrust. Now put a cake ring around the cake.

Spread half of the raspberry mousse on top and lay your second sponge on top. Put the remaining mousse on top and level until even. Cover with saran wrap and put into the fridge for about 4-5 hours.

Arrange the raspberries on top of the cake. Make the glaze with the juice and the sugar as directed on the package. Using a big spoon slowly pour the glaze over the cake and let it set. Store in the fridge until serving.

Burger Macarons

 Ganache filled macarons are always on the sweet side, but with all the fruit toppings it tastes really good. They would make a cute dessert for any BBQ party or picnic.

Macaron shells:

80 g egg whites (about 2 large egg whites - aged for 3-5 days in the fridge)
22 g granulated sugar
180 g powdered sugar
100 g ground almonds
1 tsp. ground cinnamon
sesame seeds for sprinkling

Filling: 
50 g milk chocolate, finely chopped
100 g dark chocolate, finely chopped
75 ml heavy cream

mango ~ as "cheese"
strawberries ~ as "tomatoes"
green apple ~ as "onion rings"
mint leaves ~ as "lettuce"
some splashes of lemon juice

Make the shells:
In a stand mixer fitted with the whisk attachment, whip the egg whites to a foam, then gradually add the sugar until you obtain a glossy meringue. Do not overbeat your meringue or it will be too dry. Place the powdered sugar, almonds and cinnamon  in a food processor and give them a good pulse until the nuts are finely ground. Add them to the meringue, give it a quick fold to break some of the air and then fold the mass carefully until you obtain a batter that falls back on itself after counting to 10. Give quick strokes at first to break the mass and slow down. The whole process should not take more than 50 strokes. Test a small amount on a plate: if the tops flattens on its own you are good to go. If there is a small beak, give the batter a couple of turns.

Fill a pastry bag fitted with a plain tip (Ateco #807 or #809) with the batter and pipe small rounds (1.5 inches in diameter) onto parchment paper or silicone mats lined baking sheets. Sprinkle half of the shells with sesame seeds. Let the macarons sit out for 30 minutes to an hour to harden their shells a bit. In the meantime, preheat the oven to 280 degrees Fahrenheit (140° Celsius). When ready, bake for 15 to 20 minutes, depending on their size. Let cool. If you have trouble removing the shells, pour a couple of drops of water under the parchment paper while the sheet is still a bit warm and the macarons will lift up more easily do to the moisture. Don't let them sit there in it too long or they will become soggy. Once baked and if you are not using them right away, store them in an airtight container out of the fridge for a couple of days or in the freezer.

Make the filling:
Heat the heavy cream until boiling, then pour over the chocolate. Stir slightly until chocolate has melted completely. Let cool before filling the shells. You can whip the ganache a little before filling the macarons to get a little more volume.

Cut the mango in small slices, then cut them in squares. They will be your cheese imitate. Cut the strawberries in small slices, they will serve as your tomatoes. Slice the apple in small slices, then cut out circles. Cut out a smaller circles out of your circles, they will be your onion rings. Cover with some lemon juice until using, so they will not get brown. Get the mint leaves ready as your lettuce.

Pipe the ganache filling with help of a pastry bag on the center of one shell to make it look like a hamburger patty. Top with your burger toppings and put a macaron shell with sesame seeds on top.

  It has a sponge base, a creamy white chocolate and mascarpone cream and is topped with lots of fresh mixed berries. The prefect summer cake.

Mixed Berries and White Chocolate Cake

For the sponge cake :
2 eggs
50 g sugar
1 pinch of salt
50 g flour
2 tbsp. ground almonds
3 ladyfingers

3 tbsp. apricot jam

For the cream:
180 g white chocolate, chopped
2 sheets gelantine
1 egg
250 g mascarpone
200 ml whipping cream
2 cl Grand Marnier

For the topping:
70 g sugar
50 ml fresh pressed orange juice
2 tbsp. fresh pressed lemon juice
500 g mixed berries (raspberries, blackberries, blueberries, currants)

For the sponge cake base first preheat the oven to 180° Celsius (350°F), and line a 24 cm (9-inch) spring-form with parchment paper. Beat together the eggs, sugar and salt for about 5-8 minutes until thick and creamy. Fold in the flour and ground almonds. Fill the dough in the prepared pan and smooth the top. Break the ladyfingers in small 1 cm pieces (about an inch) and press them in the dough.

Bake for about 15-20 minutes. Let cool in the form. Remove the parchment paper and put on a plate. Warm up the apricot jam and spread on top of the cake. Put a cake ring around the base.

For the cream topping melt the white chocolate in a double boiler. Soak the gelantine in cold water. Mix the egg with 1 tbsp of water and beat over a water bath (double boiler) until foamy. Stir in the melted chocolate. Melt the wet gelantine in a small saucepan and quickly stir in the chocolate-egg mixture. Let cool slightly, then stir in the mascarpone. Beat the whipping cream until stiff peaks form and fold into the cream. Fill the cream onto the cake base inside the ring and put in the refrigerator for at least 5-6 hours.

In the meantime boil the sugar together with the orange and lemon juices until the sugar dissolves and you have a syrup. Let cool. Shortly before serving clean the berries. Take the ring off the cake and arrange the berries on top. Drizzle the syrup on top and serve.

Peach Almond Cake

 This is a recipe that my mother gave me several years ago, and we enjoy it often.
Peach cake is made with a basic cake batter and fresh or frozen peaches.This peach cake is one of the best cake recipes you will taste.. Try it out.

Use Ingredients List:

• Cream     2 tins (Nestle) 340grms
•  Peach     1 tin (400 grms)
• Graham Cookies     1 pack (200 grms)
•  Condensed Milk     1 tin pack (397 grms)

Preparation Of Peach Cake:

1. Mix NESTLE Sweetened Condensed Milk,
2. NESTLE Cream inside a saucepan. Carry to boil,
3. Simmer for 3 minutes on lower heat.
4. covers the bottom and also the two reverse sides of 30cmx10cm
5. Loaf pan along with one sheet of foil.
6. Alternative layers within series of hot cream mixture,
7. Crackers and also peaches.
8. Set apart to cool in to a room temperature,
9. After that cool within the fridge overnight,
10. Turn the cake upside down,
11. Eliminate the foil and also cut it in to slices,
12. Peach Cake ready to Serve.

This is my mom's recipe for apple pie (I've even successfully made it a few times!)   You can make the crust or you can use a premade one.

CRUST (recipe makes one double crust):

2 1/2 cups white flour
2 tbsp. sugar
1/4 tsp. salt
1/2 cup cold butter, broken into small pieces
5 tbsp. cold vegetable shortening
8 tbsp. ice water

• Measure the flour, sugar and salt togetherl.  Stir to combine.
• Add the chilled butter pieces and shortening to the bowl. Cut them in with a pastry cutter or knife.  Don't over mix them.
• Add the ice water. Mix until the dough holds together (add a bit more water, if necessary).
• Turn the dough onto a lightly floured surface, knead it together, then divide in half.  
• Flatten each half into a disk, wrap in saran wrap and chill for at least half an hour.
• Roll out one of the disks on a lightly floured surface until you have a circle that's about 12 inches in diameter.
• Put the circle in a 9" pie plate, trimming any extra dough from the edges with a sharp knife (parents only). Return it to the refrigerator until you are ready to make the pie.
• Add filling (see below)
• Roll out the second ball of dough and cover top.  Use a fork or your fingers to pinch the edges together.  cut a couple slits in the top.

FILLING

1/3 to 2/3 cup sugar
1/4 cup all-purpose flour
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
Pinch of salt
8 medium sized apples (a medium apple = about 1 cup)
2 tablespoons margarine

• Heat oven to 425 degrees.
• Peel, core and slice the apples.  Try to keep the size of the slices even.
• Mix sugar, flour, nutmeg, cinnamon, and salt in large bowl.
• Stir in apples.
• Pour into pastry-lined pie plate.
• Dot with margarine.
• Cover with top crust and seal the edges. Cut slits in the top. 
• OPTIONAL:  Cover edge with 3-inch strip of aluminum foil to prevent too much browning.
  • Remove foil during last 15 minutes of baking.
• Bake 40 to 50 minutes or until crust is brown and juice begins to bubble through slits in crust.

Opera Cake

Thats all the favorite cake at all bakerystore. its almost have that opera cake. but sure you can make at your home! with special recipe. make your own guys!

Ingredients

Almond sponge

• 75 grams (2 ½ ounces) icing sugar
• 2 ½ tablespoons flour
• 75 grams (2 ½ ounces) almond powder
• 3 eggs
• 15 grams (1/2 ounce) unsalted butter, melted and cooled
• 3 egg whites
• 1 tablespoon caster (superfine) sugar

Ganache

• 200 grams (6 ½ ounces) superior-quality dark chocolate, finely chopped
• 120 ml (4 fl ounces) milk
• 110 ml (3 ¾ fl. ounces) thick cream
• 50 grams (1 ¾ ounces) unsalted butter, softened)

Coffee syrup

• 1 ½ tablespoons sugar
• 1 ½ tablespoons instant coffee
• 90 ml (3 fluid ounces) water

Butter cream

• 70 grams (2 ¼ ounces) caster (superfine) sugar
• 1 egg white
• 1 tablespoon instant coffee
• 100 g (3 ¼ ounces) unsalted butter, softened

Directions

1. To prepare the sponge layer, first, preheat the oven to 220 degrees C (425 degrees F). Line a 20 x 30 cm (8 x 12 inches) baking pan with parchment paper. In a large bowl, sift together the flour and icing sugar, then add the powdered almonds. Mix well. Add eggs, one at a time, and beat until pale. Add the melted butter.


2. Beat the egg whites until stiff, then gradually add sugar and continue  beating until stiff peaks are obtained.


3. Add 1/3 of the beaten egg whites to the batter, mixing well, then incorporate the remainder, folding until just combined. Pour onto the baking tray and spread evenly. Bake for 6 to 8 minutes, or until golden and springy when touched. Loosen the edges with a knife and carefully turn out onto a wire rack covered with a sheet of parchment paper. Allow to cool.


4. Place finely chopped chocolate in a heatproof bowl and set aside. Bring milk and 30 ml (1 fluid ounce) of the cream to a boil. Pour the hot liquid onto the chocolate. Wait 30 seconds, then add the butter and mix until smooth. Let cool until a spreadable consistency is obtained.


5. To prepare the coffee syrup, place sugar and 90 ml (3 fluid ounces) of water in a pan and stir until dissolved. Bring to a boil and add coffee.


6. To prepare butter cream, place sugar and 3 teaspoons of water in a heavy skillet and make a sugar syrup, i.e. stir until sugar is completely dissolved, then boil, without stirring, until syrup reaches soft-ball stage, between 116  and 118 degrees C (214 – 244 degrees F).


7. Beat the egg white until soft peaks are obtained. Continue beating while incorporating the hot syrup. Beat until mixture is cold. Dissolve instant coffee in 1 teaspoon of boiling water, cool and add to butter. Add one half of the egg-white mixture and beat well, then gently fold in the remainder until well combined.


8. Using a sharp knife, divide the sponge into three equal sections and carefully peel off parchment paper from sections. Each should be 10 x 20 cm (4 x 8 inches). Soak the first section with one-third of the coffee syrup, then spread over it half of the butter cream. Place the next section of sponge on top, then soak with coffee syrup and spread with half of the ganache. Place the last section on top, soak with remaining syrup and spread with the rest of the butter cream, taking care to smooth the surface. Chill until butter cream firmly set.


9. Melt the rest of the ganache over a pan of very hot water. Bring the remaining cream to the boiling point and incorporate into ganache. Allow to cool until a smooth, spreadable consistency is obtained and spread over top of cake.

I'M in LOVE with Chocolate

 

Ingredients

• 2 cups sugar
• 1-3/4 cups all-purpose flour
• 3/4 cup HERSHEY'S Cocoa
• 1-1/2 teaspoons baking powder
• 1-1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water
• "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING (recipe follows)

Directions

1. 1 Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
   
2. 2 Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
   
3. 3 Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING. 10 to 12 servings.
   
   VARIATIONS:
   ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.
   
   THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.
   
   BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.
   
   CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.
   
   
   "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING
   
   1/2 cup (1 stick) butter or margarine
   2/3 cup HERSHEY'S Cocoa
   3 cups powdered sugar
   1/3 cup milk
   1 teaspoon vanilla extract
   
   Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency.
   Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.

Berry Panaconta

Feel that fresh panaconta with berry syrup! its verry delicious. you can make your own panaconta! try at your home .

 

INGREDIENTS

1	cup whole milk
2 3/4	teaspoons  gelatin
3	cups  heavy cream
2	inch piece  vanilla bean , slit lengthwise with paring knife (or substitute 2 teaspoons extract)
6	tablespoons  granulated sugar
	Pinch  table salt  Directions: 1. Pour milk into medium saucepan; sprinkle surface evenly with gelatin and let stand 10 minutes to hydrate gelatin. Meanwhile, turn contents of two ice cube trays (about 32 cubes) into large bowl; add 4 cups cold water. Measure cream into large measuring cup or pitcher. With paring knife, scrape vanilla seeds into cream; place pod in cream along with seeds and set mixture aside. Set eight wine glasses or 4-ounce ramekins on baking sheet. 2. Heat milk and gelatin mixture over high heat, stirring constantly, until gelatin is dissolved and mixture registers 135 degrees on instant-read thermometer, about 1½ minutes. Off heat, add sugar and salt; stir until dissolved, about 1 minute. 3. Stirring constantly, slowly pour cream with vanilla into saucepan containing milk, then transfer mixture to medium bowl and set bowl over ice water bath. Stir frequently until thickened to the consistency of eggnog and mixture registers 50 degrees on an instant-read thermometer, about 10 minutes. Strain mixture into large measuring cup or pitcher, then distribute evenly among wine glasses or ramekins. Cover baking sheet with plastic wrap, making sure that plastic does not mar surface of cream; refrigerate until just set (mixture should wobble when shaken gently), 4 hours. 4. Serve panna cotta in wine glasses, or, unmold panna cotta from ramekins and serve immediately. BERRY COULIS INGREDIENTS 12  ounces  fresh raspberries (or thawed if frozen), or blueberries, blackberries, or strawberries (fresh strawberries hulled and sliced, if using) 5 - 7  tablespoons  granulated sugar 1/8  teaspoon  table salt 2  teaspoons  lemon juice DIRECTIONS 1. In medium saucepan, bring berries, 1/4 cup water, 5 tablespoons sugar, and salt to bare simmer over medium heat, stirring occasionally; cook until sugar is dissolved and berries are heated through, about 1 minute longer. 2. Transfer mixture to blender or food processor; puree until smooth, about 20 seconds. Strain through fine-mesh strainer into small bowl, pressing and stirring puree with rubber spatula to extract as much seedless puree as possible. Stir in lemon juice and additional sugar, if desired. Cover with plastic wrap and refrigerate until cold, at least 1 hour. Stir to recombine before serving. (If too thick after chilling, add 1 to 2 teaspoons water.) Can be refrigerated in airtight container for up to 4 days.

Caramel Chocolate

Vanilla caramel cream and chocolate arranged on two layers of chocolate sponge, glazed with a chocolate mirror.

Ingredients

• 10 tablespoons (1 1/4 sticks) unsalted butter, softened, plus more for sheet
• 2 cups plus 2 tablespoons all-purpose flour, plus more for dusting
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 4 ounces unsweetened chocolate, chopped
• 1 1/2 teaspoons instant coffee or espresso powder
• 1 1/4 cups boiling water
• 2 1/2 cups packed light-brown sugar
• 2/3 cup sour cream
• 2 large eggs
• Caramel Buttercream
• Caramelized Cobwebs and Licorice Spiders

Directions

1. Preheat oven to 350 degrees. Butter a 12-by-17-inch rimmed baking sheet, and line with parchment paper. Butter lining. Dust bottom and sides with flour; tap out excess.
2. Whisk together flour, baking soda, and salt in a medium bowl; set aside. Whisk together chocolate, coffee, and boiling water in a separate bowl; set aside.
3. Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; beat on medium-high speed until pale and fluffy. Add sour cream; beat until smooth. Beat in eggs, one at a time, scraping down sides of bowl. Reduce speed to low; beat in flour mixture.
4. Whisk chocolate mixture again; add to batter. Beat until smooth.
5. Pour batter into prepared sheet. Bake until a cake tester inserted into center comes out clean, 20 to 25 minutes. Let cool completely in sheet on a wire rack.
6. Invert cake onto a rimless baking sheet; peel off parchment. Halve widthwise. Spread half of buttercream on top of one layer. Top frosted layer with second cake layer; coat cake with remaining frosting. Refrigerate 1 hour. Cut into 12 squares; garnish each serving with a caramelized cobweb.

LOVE CHOCOLATE

Chocolate , its a mood booster! really its work! thats a delicious bake from oven and that smell was verry good. you can make this at your home. try my recipe. its works guys!

Ingredients

• 2 cups sugar
• 1-3/4 cups all-purpose flour
• 3/4 cup HERSHEY'S Cocoa
• 1-1/2 teaspoons baking powder
• 1-1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water
• "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING (recipe follows)

Directions

1. 1 Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
   
2. 2 Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
   
3. 3 Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING. 10 to 12 servings.
   
   VARIATIONS:
   ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.
   
   THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.
   
   BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.
   
   CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.

 "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING

1/2 cup (1 stick) butter or margarine
2/3 cup HERSHEY'S Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency.
Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.

Rainbow Lover

Everyone loves that colourfull cakes. its call rainbow cake. which many taste and sweet recipe that rainbow made. enjoy a little bit that rainbow! you can make by own self ! happy baking all 

Ingredients

• Vegetable shortening
• 3 cups all-purpose flour
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 2 sticks (1 cup) unsalted butter, room temperature
• 2 1/3 cups sugar
• 5 large egg whites, room temperature
• 2 teaspoons pure vanilla extract
• 1 1/2 cups milk, room temperature
• Red, orange, yellow, green, blue, and purple gel food coloring
• Lemony Swiss Meringue Buttercream

Directions

1. Preheat oven to 350 degrees. Brush six 9-inch-round cake pans (or as many 9-inch cake pans as you have, reusing them as necessary) with shortening. Line bottom of each cake pan with parchment paper; brush again and set aside.
2. In a large bowl, whisk together flour, baking powder and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar. Slowly add egg whites and mix until well combined. Add vanilla and mix until fully incorporated. Add flour mixture and milk in two alternating additions, beginning with the flour and ending with the milk. Mix until well combined.
3. Divide batter evenly between six medium bowls. Add enough of each color of food coloring to each bowl, whisking, until desired shade is reached. Transfer each color to an individual cake pan. Transfer to oven and bake until a cake tester inserted into the center of each cake comes out clean, about 15 minutes (working in batches if necessary).
4. Remove cakes from oven and transfer to a wire rack; let cool for 10 minutes. Invert cakes onto a wire rack; re-invert and let cool completely.
5. Using a serrated knife, trim tops of cakes to make level. Place four strips of parchment paper around perimeter of a serving plate or lazy Susan. Place the purple layer on the cake plate. Spread a scant 1 cup buttercream filling over the first layer with a small offset spatula so it extends just beyond edges. Repeat process with blue, green, yellow, and orange layers.
6. Place the remaining red layer on top, bottom-side up. Gently sweep away any loose crumbs with a pastry brush. Using an offset spatula, cover the top and sides with a thin layer of frosting (also use any of the excess frosting visible between the layers). Refrigerate until set, about 30 minutes.
7. Using an offset spatula, cover cake again with remaining frosting.

Molten Chocolate

 Molten Chocolate Cake with Raspberry Sauce

Ingredients

Cakes:
12 ounces semisweet chocolate, chopped, divided
2 tablespoons heavy cream
1/2 cup sugar, plus 2 tablespoons for dusting ramekins
1 cup butter, cubed, plus 2 tablespoons for ramekins
4 eggs
4 egg yolks
2 tablespoons all-purpose flour
1/4 teaspoon salt
1 teaspoon almond extract

Sauce and Garnish:
1 pint fresh raspberries
2 tablespoons sugar
1 tablespoon Kirsch, optional

Directions

For Cakes:
To make the ganache, melt 4 ounces of the chocolate with the heavy cream over a double boiler. Stir until smooth and chill until firm enough to scoop, about 30 minutes.
Preheat the oven to 400 degrees F and butter 8 (7-ounce) ramekins. Coat the inside with 2 tablespoons of the sugar, making sure to tap out the excess.
In a medium bowl combine the remaining chocolate with 1 cup of butter over a double boiler until melted, stirring occasionally. Remove from heat and cool to room temperature. In large bowl beat together the eggs, egg yolks and the remaining 1/2 cup of sugar until pale, thick and light. Sift the flour over top, and fold in the salt and almond extract. Fold in the cooled chocolate mixture until uniformly combined. Divide equally between the prepared ramekins.
Using a small scoop or tablespoon, form the chilled ganache into 8 balls.
Put 1 into the center of each ramekin and press down slightly to cover with the batter.
(Cakes can be prepared to this point, covered and held in the refrigerator for a few hours until ready to bake.) Arrange the ramekins on a baking sheet and bake until the tops look set, about 10 to 12 minutes. Remove from oven and carefully invert the ramekins onto serving plates. Garnish with raspberry sauce and reserved raspberries and serve immediately.

For Raspberry Sauce and Garnish:
Reserve 8 raspberries for garnish. Mash the remaining raspberries through a fine meshed sieve into a small bowl. Discard the seeds. Add the 2 tablespoons of superfine sugar and the Kirsch and whisk until the sugar is dissolved.

Strawberry Cheese Cake

Look at the dessert menu at any restaurant. One of the most popular desserts is always Strawberry Cheesecake. Ask anybody! Every restaurant, pastry chef and Grandma claims to have the best strawberry cheesecake.That a yummy and delicious strawberry cheese cake! Why not make your own? It's not as hard as it sounds. If you like this Strawberry Cheesecake, you'll love these cheesecake recipes.

NY Style Strawberry Cheesecake Recipe

Graham Cracker Crust:

• 1 1/4 cup ground graham cracker crumbs
• 1 Tbsp sugar
• 4 Tbsp melted butter or margarine

Cheesecake Filling:

• 4 packages (8 ounce each) cream cheese, softened
• 1 1/2 cup sugar
• 1/4 cup cornstarch
• 1 Tbsp vanilla
• 2 large eggs
• 2 egg whites
• 1/2 cup heavy cream

Directions:

1. Preheat oven to 350 degrees F. Place pan of hot water in bottom of oven.
2. Prepare 9 inch springform pan with foil and spray as directed above.
3. Grind graham crackers in a food processor or crush very fine with a rolling pin.
4. Mix crust ingredients and pat only on the bottom of prepared pan.
5. In a mixing bowl on medium speed, beat cream cheese until smooth ~ about 3 minutes. Scrape down sides.
6. Add sugar and cornstarch and beat again, scraping a few times. The mixture should be smooth.
7. Add vanilla, eggs and egg whites 2 at a time. Beat until creamy.
8. Slowly add the cream and beat only enough so there are no lumps and the filling is nice and fluffy. Scrape as needed.
9. Pour batter into prepared pan and bake at 350 degrees for 60-70 minutes.
10. See above for further baking, cooling, serving and freezing instructions.
11. Sour cream topping variation: see below
12. Refrigerate any leftovers.
13. Serves 14

Sour Cream Topping:

• 2 cups sour cream
• 1/2 cup sugar
• 1 Tbsp vanilla
• Mix all ingredients until smooth and sugar is dissolved.
• When cheesecake comes out of the oven, carefully pour sour cream mixture on top of cheesecake.
• Return cheesecake to oven immediately and bake for another 10-15 minutes or until set.

Whole Strawberry Topping:

• 1 quart fresh strawberries, washed and hulled
• 2 cups seedless strawberry jelly, apricot jelly or currant jelly
• This cheesecake calls for only the most beautiful, red-ripe strawberries you can find.
• Make sure cheesecake is completely chilled.
• Pat whole strawberries dry with paper towel. Stand up, cut side down in a pleasing pattern.
• Heat jelly or glaze until runny, not too hot.
• Carefully spoon or brush glaze over strawberries.
• Return to fridge to chill before slicing.

Strawberry Topping:

• 1 quart fresh strawberries, washed and hulled
• 1 cup sugar
• Puree half the strawberries and the sugar in a food processor. Remove to a bowl.
• Add the remaining 1 cup whole strawberries, stir and let sit for 30 minutes.
• Spoon over cheesecake slices before serving.
• This can be made ahead and refrigerated. Use on top of ice cream too!

Raspberry Topping:

• 2 cups fresh raspberries
• 1 cup sugar
• See above topping directions.