Thursday, March 29, 2012
Flour: 2 cups
Sugar: 1.25 cups
Vegetable oil: 1/2 cup
Milk: 1/2 cup, cold
Ginger powder: 1 tbsp
Baking powder: 1 tbsp
Vanilla powder: 1/2 tsp
Butter Cream Ingredients:
Butter: 1 stick (1/4 lb or 100 grams), at room temperature
Sugar: 1/2 cup
Water: 1/2 cup
Honey: 2 tbsp
Vanilla powder: 1/2 tsp
Chocolate syrup: to decorate
1. Using your electric mixer, beat all the main ingredients together for 3 min.
2. Preheat the oven to 375F.
3. Place parchment paper around your cake pan. Pour in the cake mixture.
4. Bake the cake for 30-40 min or until golden. Let it cool down for at least 15 min.
5. Meanwhile to make butter cream, in a saucepan, boil together sugar, water, honey and vanilla powder. Reduce to half and let it cool down.
6. Using your mixer, beat butter for 1 min. Add the reduced syrup and beat for 1-2 min.
7. Pour butter cream over the cake and decorate with chocolate syrup.
20 - 30 minutes
Olive oil, to grease
20g (1/3 cup) flaked coconut
265g (13/4 cups) self-raising flour
200g (1 cup, firmly packed) brown sugar
45g (1/2 cup) desiccated coconut
1 tsp bicarbonate of soda
1 tsp ground cinnamon
1 x 440g can crushed pineapple in natural syrup
3 small ripe bananas, peeled, mashed
185ml (3/4 cup) extra light olive oil
2 eggs, lightly whisked
Cream cheese frosting
1 x 250g pkt cream cheese, at room temperature
100g unsalted butter, at room temperature
450g (3 cups) icing sugar mixture
3 tsp milk
Preheat oven to 160°C. Brush a round 22cm (base measurement) cake pan with olive oil to grease. Line the base and side with non-stick baking paper. Spread the flaked coconut over a baking tray. Bake for 5-8 minutes or until toasted.
Combine the flour, sugar, desiccated coconut, bicarbonate of soda and cinnamon in a large bowl. Add the pineapple, banana, extra light olive oil and egg and stir until well combined. Pour into the prepared pan. Bake in oven, covering the cake with foil if it browns too quickly, for 1 hour 25 minutes or until a skewer inserted into the centre comes out clean. Set aside in the pan for 10 minutes to cool before transferring to a wire rack to cool completely.
Meanwhile, to make the cream cheese frosting, use an electric beater to beat the cream cheese and butter in a bowl. Add the icing sugar and beat until well combined. Add milk and beat to combine.
Place the cake on a plate. Spread the cream cheese frosting over the top and side of the cake. Sprinkle with toasted flaked coconut and serve.
4 bars (1.5 ounces each) Godiva Dark Chocolate, coarsely chopped
1 cup all-purpose flour
1/4 teaspoon salt
12 tablespoons (1 1/2 sticks) unsalted butter, softened
1 cup granulated sugar, divided
6 large eggs, separated, at room temperature
2/3 cup seedless raspberry jam
1 tablespoon water
Chocolate Ganache Frosting:
2/3 cup heavy cream
5 bars (1.5 ounces each) Godiva Dark Chocolate, coarsely chopped
1 cup heavy cream
1 1/2 tablespoons confectioners' sugar
1 tablespoon raspberry flavored liqueur
1 pint fresh raspberries
Make the cake:
Preheat oven to 350°F. Butter side and bottom of 9-inch springform pan. Line bottom with a round of parchment paper.
Place chocolate in small microwave-safe bowl. Microwave on medium (50% power) for 1 minute. Stir. Microwave 30 seconds more or until chocolate is softened. Stir until smooth and let cool.
Sift together flour and salt and set aside.
Beat butter and 1/2 cup sugar in mixing bowl until light and fluffy, using electric mixer at medium speed for about 3 minutes. Add egg yolks, one at a time, beating well after each addition. Fold in melted chocolate.
Whip egg whites in another bowl until whites are opaque and begin to hold soft peaks, using electric mixer at medium speed. Gradually add remaining sugar, about 1 tablespoon at a time, until firm peaks form.
Using a rubber spatula, stir about 1 cup of the beaten egg whites into chocolate mixture to lighten it. Then fold chocolate mixture into egg whites. Fold in flour in 3 additions. Spread mixture in prepared pan.
Bake for about 40 minutes or until the cake begins to come away from the sides of the pan. Cool cake in pan on wire rack.
Invert cooled cake on a wire rack. Carefully remove the round of parchment from the bottom of the cake. Place cake, bottom-side-up, on a cardboard round, slightly smaller than the cake and place on a wire rack set over a baking pan. Dust off any excess crumbs from the cooled cake.
Make the raspberry glaze:
Combine raspberry jam and water in a small saucepan and heat to a low boil over medium heat, stirring constantly. Cook for 1 minute. Remove the pan from the heat and let the glaze cool until tepid, about 25 to 30 minutes.
Using a pastry brush, apply the tepid glaze to the top and side of the cake. Allow the glaze to come to room temperature before frosting the cake.
Make the chocolate ganache frosting:
Heat cream in small saucepan until it comes to just under the boil. Remove the pan from the heat and add chopped chocolate. Let stand for about 3 minutes to melt the chocolate. Gently whisk the ganache until it is well blended and smooth. Allow to cool slightly.
Pour ganache over the top of cake and use an offset metal cake spatula to spread the ganache evenly over the top and side of the cake, allowing any excess to drip off. If desired, pipe small dots of ganache around edge of cake.
Combine heavy cream, confectioners' sugar and raspberry liqueur in a large chilled bowl. Using a hand-held mixer set at medium speed, whip the cream until soft peaks form. Refrigerate until needed.
An hour or less before serving, spoon or decoratively pipe whipped cream on top of the cake. Refrigerate until serving time.
To serve, cut cake with a sharp thin-bladed knife, dipping the blade in hot water and wiping it dry after each slice. Garnish each serving with a few raspberries.
1 (18 ounce) package small chocolate chip cookies
1/4 cup margarine, melted
1 cup hot fudge topping
2 quarts vanilla ice cream
1 cup whipped cream
Crush half the cookies (about 20) to make crumbs. Combine crumbs with melted margarine and press into the bottom of a 9-inch springform pan or pie plate. Stand remaining cookies around edge of pan. Spread 3/4 cup fudge topping over crust. Freeze 15 minutes.
Meanwhile, soften 1 quart of ice cream in microwave or on countertop. After crust has chilled, spread softened ice cream over fudge layer. Freeze 30 minutes.
Scoop remaining quart of ice cream into balls and arrange over spread ice cream layer. Freeze until firm, 4 hours or overnight. To serve, garnish with remainder of fudge topping, whipped cream and cherries.
1 1/4 cups cake flour
1 1/2 teaspoons baking powder
1/4 teaspoon table salt
1 cup sugar
5 large eggs (2 whole and 3 separated), room temperature
6 Tbsp unsalted butter, melted and cooled slightly
2 Tbsp water
2 teaspoons vanilla extract
2 pounds fresh strawberries (medium or large, about 2 quarts), washed, dried, and stemmed
4-6 Tbsp sugar
8 ounces cream cheese, room temperature
1/2 cup sugar
1 teaspoon vanilla extract
1/8 teaspoon table salt
2 cups heavy cream
Bake the cake
1 Adjust oven rack to lower-middle position. Preheat oven to 325°F. Grease and flour round 9 by 2-inch cake pan or 9-inch springform pan and line with parchment paper. In a large bowl, by hand, whisk flour, baking powder, salt, and all but 3 Tbsp of the sugar in mixing bowl. Whisk in 2 whole eggs and 3 yolks (reserving whites), butter, water, and vanilla. Whisk until smooth.
2 Using a mixer fitted with whisk attachment, beat remaining 3 egg whites at medium-low speed until frothy, 1 to 2 minutes. With machine running, gradually add remaining 3 tablespoons sugar, increase speed to medium-high, and beat until soft peaks form, 60 to 90 seconds. Stir one-third of whites into batter to lighten. Add the remaining whites and gently fold into batter until no white streaks remain. Pour batter into prepared pan and bake until toothpick or wooden skewer inserted into center of cake comes out clean, 30 to 40 minutes. Cool in pan 10 minutes, then invert cake onto greased wire rack; peel off and discard parchment. Invert cake again; cool completely, about 2 hours.
3 Cut in half 24 of best-looking berries and reserve. Slice or quarter remaining berries; toss with 4 to 6 tablespoons sugar (depending on sweetness of berries) in medium bowl and let sit 1 hour, stirring occasionally. The sugar will macerate the strawberries, making them soft, and generating liquid. Strain the juices from berries and reserve (you should have about 1/2 cup). Put the strawberries in a bowl and use a potato masher to mash them; set aside.
In small saucepan over medium-high heat, simmer reserved juices until syrupy and reduced to about 3 tablespoons, 3 to 5 minutes. Pour reduced syrup over macerated berries, add pinch of salt, and toss to combine. Set aside until cake is cooled.
4 When cake has cooled, place cream cheese, sugar, vanilla, and salt in bowl of standing mixer fitted with whisk attachment. Whisk at medium-high speed until light and fluffy, 1 to 2 minutes, scraping down bowl with rubber spatula as needed. Reduce speed to low and add heavy cream in slow, steady stream; when almost fully combined, increase speed to medium-high and beat until mixture holds stiff peaks, 2 to 2 1/2 minutes more, scraping bowl as needed (you should have about 4 1/2 cups).
Assemble the cake
5 Using large serrated knife, slice cake into three even layers. Place bottom layer on cardboard round or cake plate and arrange ring of 12-20 strawberry halves, cut sides down and stem ends facing out, around perimeter of cake layer. Pour one half of puréed berry mixture (about 3/4 cup) in center, then spread to cover any exposed cake. Gently spread about one-third of whipped cream (about 1 1/2 cups) over berry layer, leaving 1/2-inch border from edge. Place middle cake layer on top and press down gently (whipped cream layer should become flush with cake edge). Repeat with 12-20 additional strawberry halves, remaining berry mixture, and half of remaining whipped cream; gently press last cake layer on top. Spread remaining whipped cream over top; decorate with remaining cut strawberries.
Serve immediately, or keep chilled. If the whipped cream warms to room temperature it will be harder to keep stable while cutting. Serves 8 to 10.
1 cup chopped pecans
1 (18.25 ounce) package yellow cake mix
1 (3.4 ounce) package instant vanilla pudding mix
1/4 cup water
1/2 cup vegetable oil
3/4 cup Irish cream liqueur
1/2 cup butter
1/4 cup water
1 cup white sugar
1/4 cup Irish cream liqueur
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Sprinkle chopped nuts evenly over bottom of pan.
In a large bowl, combine cake mix and pudding mix. Mix in eggs, 1/4 cup water, 1/2 cup oil and 3/4 cup Irish cream liqueur. Beat for 5 minutes at high speed. Pour batter over nuts in pan.
Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Cool for 10 minutes in the pan, then invert onto the serving dish. Prick top and sides of cake. Spoon glaze over top and brush onto sides of cake. Allow to absorb glaze repeat until all glaze is used up.
To make the glaze: In a saucepan, combine butter, 1/4 cup water and 1 cup sugar. Bring to a boil and continue boiling for 5 minutes, stirring constantly. Remove from heat and stir in 1/4 cup Irish cream.