...CAKES RECIPE 1. EASY CHOCOLATE CAKE Ingredients * 3 cups (750 mL) all purpose flour * 2 cups (500 mL) granulated sugar * 2/3 cups (150 mL) cocoa powder * 2 tsp (10 mL) baking soda * 1/2 tsp (2 mL) salt * 2 cups (500 mL) cold coffee or water * 1 cup (250 mL) vegetable oil * 2 tsp (10 mL) vanilla * 3 tbsp (45 mL) cider vinegar Preparation In large bowl, whisk together flour, sugar, cocoa powder, baking soda and salt. Whisk in coffee, oil and vanilla. Stir in vinegar. Prepare pans as per below. Pour in batter, smoothing top. Bake in 350°F (180°C) oven until cake tester inserted into centre comes out clean (see below for times). Let cool for 10 minutes. Invert onto rack and remove pan. Remove paper; let cool completely. Metal Pan Size: One 13- x 9-inch (3.5 L) cake pan; Grease and line with parchment paper; Bake 30 to 35 minutes. Metal Pan Size: Two 8-inch (1.2 L) or 9-inch (1.5 L) round cake pans; Grease and line with parchment paper; Bake 20 to 25 minutes. Metal Pan Size: Two 8-inch (2 L) or 9-inch (2.5 L) square cake pans; Grease and line with parchment paper; Bake 20 to 25 minutes. Metal Pan Size: 24 muffin cups for cupcakes; Grease or line with paper cups; Bake 18 to 20 minutes. 2. FABULOUS FUDGE CHOCOLATE CAKE * 2 1/4 cups all-purpose flour * 2 teaspoons baking soda * ½ teaspoon salt * 1/2 cup butter * 2 1/2 cups packed brown sugar * 3 eggs * 1 1/2...
Words: 2069 - Pages: 9
...Pound Cake | Prep 25 min. | Cook 65 min. | Ready In 90 min. | 1cake | | | ------------------------------------------------- Ingredients 4 | cups | cake flour | | 2 | teaspoons | baking soda | | 1 | teaspoon | salt | | 1 | teaspoon | nutmeg | ground | 1 | cup | butter | , softened | 2 | cups | sugar | granulated | 2 | large | eggs | | 1 | tablespoon | vanilla extract | | 2 | cups | buttermilk | or sour cream | 1 | x | powdered sugar | for dusting* | ------------------------------------------------- Directions 1. Butter and flour a 12-cup tube pan. Preheat oven to 350 degrees F. Sift flour, baking soda, salt, and nutmeg together. 2. Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each egg is added. Stir in vanilla. 3. Stir half of the sifted flour mixture into the butter-sugar mixture. Add 1 cup of the buttermilk. Add the other half of the flour mixture, then the remaining buttermilk. 4. Pour batter into prepared tube pan and bake until a wooden skewer inserted 2 inches from edge comes out clean (about 1 hour and 5 minutes). Cool cake in pan 10 to 15 minutes; invert onto a cooling rack, remove pan, and cool completely before serving. Transfer to a serving plate. Dust with confectioners' sugar. Cherry Loaf Pound Cake Total Time: 2 hrs 10 mins Prep Time: 30 mins Cook Time: 1 hrs 40 mins Ingredients: Yield: 1loaf cake Units: US | Metric 2 cups flour or 2 1/4 cups cake-and-pastry...
Words: 4566 - Pages: 19
...HAPPY BAKING Who says no to cakes, muffins, cup cakes, cookies and all other baked goods? Mouth watering question isn’t it? We all know the answer is the ultimate love for eating delicious baked goods any time. You can buy these or bake at home. Home baking can be fun if you do it properly. All you need is to learn the basic baking ingredients and tricks. Basic Baking Ingredients: Each baked item can include different recipe ingredients. But there are some basic ingredients that almost all baked goods include in them. Following are those basic baking ingredients. All purpose flour Sugar Butter or oil Baking powder Baking soda Eggs Whole milk Cream Essence Some times food color Basic Baking Tools: Like basic ingredients you also require some basic baking tools which are following Mixing bowls Measuring cups Measuring spoons Rubber spatula Electric beater Oven Pastry bags and nozzles Moulds Cookie cutters Rolling pin Tips and tricks: Laiko Bahrs has rightly said, “When baking, follow directions. When cooking, go by your own taste.” While baking follow tips, tricks and directions and get the desired taste and perfection. All can go wrong if u do not follow any of the following tips. • Every ingredient should be at room temperature. Before you start baking make sure that every ingredient is at room temperature. So put the refrigerated ingredients in room temperature at least half an hour before you start...
Words: 634 - Pages: 3
...Wedding Cakes: Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Toast Nuts: Place nuts on a baking sheet and bake for about 8 minutes, or until lightly brown and fragrant. Cool. Once the nuts have cooled completely place them, along with 2 tablespoons (25 grams) of the flour from the recipe, into your food processor, fitted with a metal blade, and process until they are finely ground (but not a paste). In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until light and fluffy (about 2 minutes). Beat in the vanilla extract. Add the remaining flour and salt and beat until combined. Stir in the nuts. Cover and refrigerate the dough for about one hour or until firm. Preheat oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper. Form the chilled dough into 1 inch (2.5 cm) balls and place them 2 inches (5 cm) apart on the prepared baking sheets. Bake for about 12 - 15 minutes, or until the edges of the cookies start to brown. Remove from oven and place on a wire rack to cool for about 5 minutes.Meanwhile, place the 1 cup (120 grams) sifted confectioners sugar in a bowl. Take the still hot cookies and roll them in the sugar, one at a time. Place on a wire rack to cool. Or you can simply place the confectioners sugar in a strainer and sift the sugar over the tops of the cookies. Let cool completely before storing. Can be stored in an airtight container for several weeks. Can roll or sift the cookies...
Words: 390 - Pages: 2
...Martha Stewart's Mini Rum Bundt Cakes Makes 9 servings Ingredients For the cakes: 1 cup (2 sticks) butter, room temperature, plus more for pans 2 cups all-purpose flour, plus more for pans 2 teaspoons baking powder 1/2 teaspoon coarse salt 1/2 cup buttermilk 2 tablespoons dark rum 1 cup packed light brown sugar 1/2 cup granulated sugar 5 large eggs For the glaze: 2 cups confectioners’ sugar 1 tablespoon rum, plus up to 1 1/2 teaspoons more, if needed 1 tablespoon plus 1 1/2 teaspoons milk Directions 1. Make the cakes: Preheat oven to 325°F. Generously butter nine 1-cup mini Bundt pans; dust with flour, tapping out excess. Sift together flour, baking powder, and salt into a medium bowl. Combine buttermilk and rum in a glass measuring cup. 2. With an electric mixer on high speed, beat butter, brown sugar, and granulated sugar until pale and fluffy, about 3 minutes. Reduce speed to medium. Add eggs, 1 at a time, beating well after each addition. Reduce speed to low. Add flour mixture in 2 batches, alternating with the buttermilk mixture and beginning and ending with the flour; beat until just combined. 3. Fill each pan with about 1/2 cup batter; tap pan on counter. Bake until tops spring back when lightly touched, edges begin to pull away from pan, and a cake tester comes out clean, 18 to 25 minutes. Transfer pans to a wire rack to cool 10 minutes; turn out cakes onto rack to cool completely. (Cakes can be stored at room temperature, wrapped in plastic, up to 3 days...
Words: 316 - Pages: 2
...CUPCAKE Recipe INGREDIENTS 110g butter, softened 110g caster sugar 110g plain flour 2 tsp baking powder ¼ tsp salt 2 medium eggs 1 tsp vanilla extract METHOD Preheat the oven to 180C/ 350F / Gas 4. Line a muffin tin with paper cases. Put the butter and sugar in a bowl and beat until pale and fluffy. Sift the flour, baking powder and salt into the bowl. Beat the eggs and vanilla and add to the bowl. Beat until just combined. Spoon the mixture into the paper cases. Bake for 18 to 20 minutes until risen, golden and firm to the touch. Cool in the tin for 10 minutes, then transfer to a wire rack to cool completely. Fillings and Flavour Suggestions You can add a filling to the cupcake by cutting a cone from the middle of each cake with a serrated knife. Fill the hole with jam, lemon curd or one of these fabulous fillings: Raspberry and Chocolate Cupcakes Fill each cake with 1 tsp seedless raspberry jam and ice with chocolate buttercream. Lemon Cupcakes Fill each with 1 tsp lemon curd. Ice with lemon buttercream. Caramel Cupcakes Fill each with 1 tsp dulche de leche, ice with a single quantity of vanilla buttercream and top with sliced banana Chocolate Cream Cupcakes Mix 75g mascarpone with 2 tbsp double cream and quarter tsp vanilla. Put 1 tsp of this in the centre of each cupcake. Ice with chocolate buttercream. Buttercream Icing Suggestions For plain buttercream, beat 110g butter until soft, then beat in 110g icing sugar, a tablespoon at a time...
Words: 8408 - Pages: 34
...Orange Pound Cake Ingredients 1/2 pound (2 sticks) unsalted butter, at room temperature 2 1/2 cups granulated sugar, divided 4 extra-large eggs, at room temperature 1/3 cup grated orange zest (6 oranges) 3 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1 teaspoon kosher salt 3/4 cup freshly squeezed orange juice, divided 3/4 cup buttermilk, at room temperature 1 teaspoon pure vanilla extract To glaze one loaf (optional): 1 cup confectioners' sugar, sifted 1 1/2 tablespoons freshly squeezed orange juice Directions: Heat the oven to 350 degrees. Grease and flour two 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans. Line the bottoms with parchment paper. Cream the butter and 2 cups of the granulated sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, or until light and fluffy. With the mixer on medium speed, beat in the eggs, one at a time, and the orange zest. In a large bowl, sift together the flour, baking powder, baking soda, and salt. In another bowl, combine 1/4 cup of the orange juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean. While the cakes bake, cook the remaining 1/2 cup of granulated sugar with the remaining 1/2 cup orange juice in a small saucepan over low...
Words: 1875 - Pages: 8
...Ultimate Chocolate Cake INGREDIENTS 2 cups (250 g) cake flour 1 tsp. (6 g) salt 2 tsp. (10 g) baking soda 1 tsp. (5 g) baking powder 3/4 cup (69 g) unsweetened cocoa 2 cups (400 g) sugar 3/4 cup (180 ml) vegetable oil 1 cup(240 ml) hot coffee 1 cup (240 ml) milk 2 large eggs 1 tsp. (4 g) vanilla METHOD * Preheat the oven to 350°F; and line 2 x 9" round cake pans with parchment or wax circles. * Sift together flour, salt, baking soda, baking powder, cocoa and sugar in a large mixing bowl. * Add the hot coffee, oil and milk and mix it for about 2 minutes. * Scrape down the sides of the bowl and add the eggs and vanilla. Beat for 2 more minutes. This chocolate cake recipe has a very liquid batter. * Pour batter in prepared cake pans and bake for approx. 30 minutes. The cake is ready when an inserted wooden skewer or cake tester comes out clean or when cake springs back when lightly pressed with a finger. * Let the cake cool in pans for about 10 minutes. Loosen the sides with a knife or metal spatula and invert to a metal rack. Invert again to another rack to prevent the cake from splitting. Yellow Cake INGREDIENTS 2 1/4 cups (281 g) cake flour 2 tsp. (10 g) baking powder 1/2 tsp. (3 g) salt 1 cup (2 sticks) (227 g) butter 2 cups (400 g) sugar 4 eggyolks 2 tsp. (8 g) vanilla 1 cup (240 ml) milk 4 eggwhites METHOD * Preheat the oven to 350°F; and line 2 x 9" round or one 12" cake pans with parchment or...
Words: 7019 - Pages: 29
...Bibingka Espesyal (Special Rice Cake) In the Philippines, cubes of kesong puti, made from carabao milk, are often used as topping. Traditionally, the rice cake is baked in clay ovens with glowing charcoal under and above the cake. Ingredients : * 2 cups all-purpose flour (or rice flour) * 2 tsp. baking powder * 1 tsp. salt * 3 eggs * 1 cup sugar * 1-1/4 cups coconut milk * 1/4 cup grated (sharp) cheddar cheese * 2 tbsp. melted butter * 2 tbsp. sugar * 1/2 cup grated fresh coconut (Food Measurement Conversion) Cooking Procedures : 1. Preheat oven to 350°F. Grease and line with wax paper, or banana leaves, the bottoms of two 8″ layer baking pans. 2. In a bowl, sift flour, baking powder and salt together. Set aside. 3. In another bowl, beat the eggs until light and creamy. Gradually add sugar (about 1/4 cup at a time) beating well after each addition (about 5 minutes). 4. Add flour mixture alternately with coconut milk. Beat to blend thoroughly. 5. Pour mixture in lined pans. Bake for 15 minutes. 6. While still hot, sprinkle top of cake with grated (sharp) cheddar cheese. 7. Return cake to oven and bake 10 to 15 minutes more or until cheese is melted. 8. Brush top with butter as soon as it comes out of the oven and sprinkle with sugar. Serve with grated fresh coconut. 9. Serves 6 to 8. Its a mixture of glutinous rice( malagkit soaked overnight) finely grind, grated coconuts young meat, coco milk...
Words: 469 - Pages: 2
...chopped -100g unsalted butter, chopped -3/4 cup (165g) caster sugar -3 eggs, lightly beaten -1 tsp vanilla extract -1 1/2 cups (225g) plain flour -2 tbs cocoa powder -1/2 tsp baking powder -1 cup (150g) icing sugar Step1 Preheat the oven to 175°C. Line 2 baking trays with baking paper. Step 2 Place the dark chocolate and chopped butter in a heatproof bowl over a pan of simmering water over low heat (make sure the bowl doesn't touch the water). Stir mixture until melted and smooth, then remove the bowl from the heat and stand for 5 minutes to cool. Step 3 Using a wooden spoon, stir caster sugar into chocolate until dissolved. Gradually add eggs, stirring until well combined. Add vanilla, flour, cocoa and baking powder and mix until a smooth dough. Cover and chill for no more than 30 minutes to firm. Step 4 Use hands to roll 2 level tablespoons of the dough into a ball. Repeat until you have 14 balls. Sift the icing sugar into a dish, then dip each ball into the dish and dust heavily in icing sugar and place on the prepared trays about 2cm apart. Bake the snowballs for 10-12 minutes until firm to the touch. Cool on the trays. Christmas Brownies • • • • • • • • • 250g butter, chopped 250g good-quality dark chocolate, chopped 3 eggs 1 cup firmly-packed brown sugar 3/4 cup plain flour, sifted 1/4 cup self-raising flour, sifted 1 cup frozen raspberries 1/2 cup white chocolate bits icing sugar mixture,...
Words: 706 - Pages: 3
...Cookies: Almond Crescent Cookies Ingredients: 1 cup of butter, room temperature 2/3 cup of sugar 1 teaspoon of vanilla extract 1 teaspoon of almond extract 2 1/2 cups of flour 1 cup of almond flour (can substitute ground almonds*) 1/4 cup of powdered sugar for sprinkling Procedures: Cream the butter and the sugar together until light and fluffy. Add the extracts and mix. Add the flour and almond flour. Mix thoroughly. Take generous tablespoons of the dough (it will be slightly crumbly) and roll it into a small ball, about an inch in diameter, and then shape into a crescent shape. Place onto parchment paper and bake at 350°F for 15-20 minutes or until a light golden brown. Dust with powdered sugar. For added decadence let the cookies cool and dip one end of them into some melted chocolate, then let the chocolate harden. Amaretti Cookies Ingredients: 2 1/2 cups of almond flour -or- 3 cups of blanched slivered almonds, finely ground up 1 1/4 cup of baker's sugar (superfine sugar) 3 egg whites 1/2 teaspoon of vanilla extract 1 teaspoon of almond extract Extra sugar for dusting Procedure: Preheat oven to 300 F and line baking sheets with parchment paper. In a food processor mill together the almond flour and sugar. Add the vanilla and almond extract and pulse for a few seconds. Add the eggs, one at a time, and continue to process until the dough is smooth. Place teaspoons of the dough on the parchment paper and dust with sugar. Bake for 24-30 minutes...
Words: 13273 - Pages: 54
...i 1. Honey Yogurt Cheesecake Yield: 8 Ingredients: Yogurt "Cheese" * 2 cups (500 mL) 2% yogurt * 2 cups (500 mL) ricotta cheese (low-fat is fine) Crust * 2 cups (500mL) graham cracker crumbs * 1 tsp (5 mL) finely grated lemon zest * 1/4 tsp (1 mL) salt * 1/2 cup (125 mL) unsalted butter, melted Filling * 1 recipe Yogurt cheese * 1/4 cup (60 mL) honey * 1 x large egg * 1 tsp (5 mL) finely grated lemon zest * 1 tsp (5 mL) vanilla extract Topping * 1 1/2 cups diced fresh mango Directions: Yogurt "Cheese" 1. Prepare yogurt “cheese” a day before needed. Stir yogurt and ricotta together and place in a cheese cloth (or large paper coffee filter) in a strainer. Place strainer over a bowl, wrap loosely with plastic wrap and chill for 24 hours. Discard whey (liquid in bowl), and refrigerate yogurt cheese until ready to use. Crust 1. Preheat oven to 325 F (160 F). 2. Combine graham cracker crumbs, lemon zest, salt and melted butter and press into an ungreased 9-inch (22 cm) pie plate. Bake for 10 minutes, then cool while preparing filling. Filling 1. For filling, stir yogurt cheese with honey, egg, lemon zest and vanilla. Spoon into cooled pie shell and bake for 30 minutes. Cool to room temperature, then chill at least 4 hours before serving. Topping 1. Top with diced mango immediately before slicing. http://www.foodtv.ca/recipes/recipedetails.aspx?dishid=8956 2. Roasted Garlic Vegetable...
Words: 8891 - Pages: 36
...Recipes <3 The Best Chocolate Cake Ever 1 box devil’s food cake mix 1 small pkg Jello instant chocolate pudding mix 1 cup sour cream 1 cup vegetable oil 4 eggs, beaten 1/2 cup milk 1 tsp vanilla 2 cups mini chocolate chips Preheat oven to 350 degrees F. In a very large bowl, mix together everything except chocolate chips. Batter will be thick. Stir in the chocolate chips. Pour batter into cake pan of choice (I normally use two 9-inch pie pans). For cooking time, I use the cooking times on the back of the devil’s food cake box as a guide and usually add 10 mins to whatever it says. Then I do the toothpick check, and if it’s not done, I check on it every 5 mins after that. It usually takes around 45 mins for two, 9-inch pie pans. Buttercream Frosting 1 cup shortening (Crisco) 4 cups powdered sugar 1/4 tsp salt 1 tsp vanilla extract 1/3 cup heavy whipping cream In a mixing bowl, cream shortening until fluffy. Add sugar and continue...
Words: 3223 - Pages: 13
...1/4 cup (55g) caster sugar * ------------------------------------------------- 1 tbs good-quality cocoa powder, sifted * ------------------------------------------------- 300ml thickened cream, plus extra whipped cream to serve * ------------------------------------------------- Grated chocolate, to serve ------------------------------------------------- ------------------------------------------------- PROCEDURE: * Place the chocolate in a heatproof bowl over a pan of gently simmering water (don't let the bowl touch the water). Stir until melted. Remove bowl from heat and set aside to cool slightly. * Place eggs and sugar in a large bowl and beat with electric beaters for 5 minutes, or until mixture is pale, thick and doubled in volume. Fold in cooled chocolate and cocoa powder until combined. * In a separate bowl, whip cream until thickened (be careful not to over-beat). Use a large metal spoon to carefully fold the cream into the chocolate mixture, trying to keep the mixture as light as possible. Spoon into 6 serving glasses and chill in fridge for at least 1 hour. Remove from fridge 15 minutes before serving, then top with extra whipped cream and grated chocolate to serve. CHOCOLATE HAZELNUT GELLATO INGREDIENTS: * 2 cups whole milk * 1 cup heavy cream * 1/2 cup sugar, plus 1/4 cup ...
Words: 1422 - Pages: 6
...Desserts Buffet Restaurant A. Ruste Drive, San Jose Road, Zamboanga City A Feasibility Study Presented to The College Faculty of the Business Finance Administration Program Pilar College of Zamboanga City In Partial Fulfillment of the Requirements for the Subject TC105 – Entrepreneurship and Feasibility Study BY: ARCILLAS, EDEL JOY BAHANI, DONNA MARIE DULATRE, PRECIOUS MAE JUMAO-AS, MIKEE SHEEN PAMPORA, NIKKA A. Executive S ummary Proposed Subject Eat All You Can Desserts Buffet Restaurant Proposed Project Name Desserts Buffet Restaurant Location Ruste Drive, San Jose Road, Zamboanga City Project Proponents Arcillas, Edel Joy Bahani, Donna Marie Dulatre, Precious Mae Jumao-as, Mikee Sheen Pampora, Nikka Form of Business Organization Partnership Type of Industry Food Industry Project Objective Determine the Feasibility of Eat All You Can Desserts Buffet Restaurant in A. Ruste Drive, San Jose Road, Zamboanga City Project Beneficiaries The Proponents, the target market, the local residents of Zamboanga City and the Local Government Proposed Target Market Students of Pilar College Zamboanga City, Inc., Brent Hospital and Colleges, and Western Mindanao State University Proposed Potential Market High School and College Students of Zamboanga City, and others Proposed number of employees Ten (10) employees: Manager/Supervisor (1); Pâtissier (1); Commis (2); Steward (1); Cashier (1); Waiters (5);...
Words: 15313 - Pages: 62
