Showing posts with label cake. Show all posts
Showing posts with label cake. Show all posts

Sunday, October 30, 2011

Flower decorated cake



3/4 cup margarine or butter *
1 cup sugar vanilla flavoured *
4 eggs
1 1/2 cups flour
1 1/2 tsp baking powder
1/2 cup milk

Beat margarine or butter with sugar until smooth. Then add eggs one at a time and beat well.
Mix the flour with baking powder separately and add it to the mixture, alternating with the milk.
Pour the cake mixture into a buttered lined 8" pan.
Bake at 350F in a preheated oven for 30 to 35 minutes, until a skewer inserted in the middle comes out clean. Remove the cake from the pan and leave it to cool.

* I use margarine often as it is cheaper, if you use butter for healthy reasons then it is the same amount. If the butter is salted don't add salt, if it is unsalted add 1/4 tsp salt.

* I use sugar that is infused with vanilla; by leaving vanilla beans inside a jar of sugar; over time it will have a perfume of vanilla.
I do not use vanilla essence, if you are using regular sugar add 1 tsp vanilla essence.

The recipe for the cake is from a friend; it is easy and delicious to make. I made 2 cakes in a 10" pan and layered it as I wanted some height.
The flowers are made with royal icing. I used buttercream icing to cover and decorate the border of the cake.
This cake goes to bakefest.

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Monday, October 17, 2011

Nutella cupcakes

nutella cupcakes
1/2 cup Nutella
5 tbsp flour
1/4 tsp baking soda
1 egg

Mix all the ingredients till smooth. Put 3/4 full in a lined muffin pan.
Bake at 350F in a preheated oven for 9 to 10 minutes until a toothpick inserted in the middle comes out clean. Don't over bake these cupcakes as it will become dry.
Remove from the pan and cool in a rack.
This recipe makes 5 regular sized cupcakes. I have decorated it with buttercream icing using tip 1M. Recipe is adapted from here and goes to Bizzy bakes and festive food.
nutella cupcakes
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Sunday, July 3, 2011

Strawberry muffins


1/4 cup butter
1/2 cup vanilla flavoured sugar
2 eggs
1/4 cup orange juice
1/4 cup yogurt
1 1/2 cups flour
1 tsp baking powder
1/4 tsp baking soda
pinch salt
1 cup strawberries sliced

Beat butter or margarine with sugar then beat in the eggs. Add the yogurt and orange juice. Combine flour with baking powder, baking soda and salt then add it to the wet mixture and mix well. Add the strawberries and mix.
Put the mixture onto a baking tray, baking mould or muffin tray and bake at 350F for approximately 25 minutes, time will vary depending on the type of tray used.

Instead of vanilla flavoured sugar use sugar and 1 tsp vanilla. As I don't use vanilla essence I scent my sugar with vanilla beans.
I came up with this recipe as I wanted to use yogurt and berries. It was successful and soft, loaded with strawberries which can be substituted for other berries and increase the sugar depending on the taste of the berries.
All rights reserved on photographs and written content Torviewtoronto © 2011 unless mentioned. Please Ask First

Wednesday, April 27, 2011

Chocolate cake to celebrate


1/2 cup unsweetened cocoa powder
1/4 cup or 6 tbsp boiling water
2/3 cup oil (sunflower or vegetable)
3 eggs
3/4 cup sugar
1 1/2 cups flour
1 1/2 tsp baking powder

icing
3 tbsp melted chocolate
1 1/4 cups whipping or heavy cream

chocolate lace
2 oz chocolate (milk, dark or white)

Brush 2 pie or circle baking pans, line the base with circles of waxed paper and brush it with oil.
Mix the cocoa powder with the boiling water and make a smooth paste and leave it to cool.
Beat the oil, eggs, sugar then add cocoa paste, flour and balking powder and beat till smooth.
Divide the mixture into the two pans, and smooth the flat with the back of the spoon.
Bake at 350F for 18 to 20 minutes until it has risen, browned and springs back when lightly pressed. Check with a skewer to make sure. Leave the cakes to cool in the pan for 10 minutes then transfer into a wire rack. Remove the paper and cool completely before icing.

For the icing beat the whipping cream add the cooled melted chocolate and beat.

Make the chocolate lace, this is optional and decorative.
Melt the 2 oz chocolate over a double broiler and using a spoon drizzle onto a wax baking paper. Leave it in the fridge for 1/2 hour to harden.


To assemble the cake put a dap of icing on the cake pan, place one of the cakes then put icing and put the other piece of cake. Cover the cake all over with icing. Smooth the cake, I used a design to smoothen the cake. Leave the cake in the fridge for at least an hour before serving so the icing settles, I left it overnight. Decorate the cake with chocolate lace and chocolate.

This delicious cake was made to celebrate my daughter's birthday. Recipe is adapted from Kid's baking.
All rights reserved on photographs and written content Torviewtoronto © 2011 unless mentioned. Please Ask First

Thursday, March 31, 2011

Banana cake and food palette series brown winner

I am so excited to see so many wonderful looking dishes I wish I could give each one of the participants a gift, will post an award soon.
Please do continue to participate in the future food palette colours. Hope everyone checks out the dishes from other friends. I picked the winner randomly, congratulations to Kalyani the winner of the food palette series brown.

Banana cake with chocolate and nuts

1 cup brown sugar
1/2 cup butter or margarine
3 eggs
1 cup ripe bananas
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 tbsp cinnamon ground
1 3/4 cup flour
2 tbsp fudge melts, chocolate pieces or chocolate chips
2 tbsp nuts

Beat butter and sugar, then add eggs and beat. Add the mashed bananas and mix. Mix flour, baking powder, baking soda, salt, cinnamon into the wet ingredients. Add the chocolate chips and nuts and mix till all the ingredients are combined.
Put the mixture in a greased pan. Bake at 375F for 20 to 30 minutes depends on the type of dish used. Test with a skewer if it comes out clean it is done.
Baking time would be less if baked in muffin trays or a pyrex rectangle dish compared to a loaf pan.
Here is another version of banana chocolate cake.

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Sunday, February 27, 2011

Strawberry shortcake


2 cups strawberries, hulled, halved or quartered
3 tbsp icing sugar

Mash 1/4 of the strawberries with a fork and toss all the strawberries with icing sugar and leave for 1 hour at room temperature.

shortcake
1 cup flour
3 oz caster sugar
1 tbsp baking powder
1/2 tsp salt *
1 cup whipping cream

*Although the recipe says 1/2 tsp salt I always put 1/4 tsp salt for 1 cup flour.
Sift flour with 2 oz sugar, baking powder, salt and add cream slowly using a fork to toss lightly until the mixture forms a clump.
Gather the clumps, do not knead the dough.

Shape into a 6" log and cut 6 slices and place in a lightly greased baking tray. Sprinkle 1 oz sugar and bake until light golden brown at 400F for 15 minutes. Cool in a wire rack.

to serve
1 cup whipping cream whip till soft peaks form

Once cooled cut the
shortcake in half horizontally using a serrated knife.
Top each bottom half of the shortcake with whipped cream then layer some strawberries and place the tops. Can add some whipped cream on the tops as well.


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Wednesday, February 23, 2011

Tiramisu

tiramisu
There is no alcohol or raw eggs in this recipe.

filling
1 cup whipping cream beaten with 1 to 2 tbsp icing sugar till it holds peaks.

Mix the mascarpone cheese and whipped cream together with a whisk or spatula. Add the cooled zabaglione and mix.
This mixture will be the filling for the tiramisu.
tiramisu
I have used zabaglione, an Italian custard cream instead of using raw eggs.
tiramisu
48 cookies savoiardi or lady's finger cookies (homemade or store bought)
To dip savoiardi

2 cup hot water
4 tbsp nescafe
2 to 3 tbsp granulated sugar (or vanilla flavoured sugar)

It is cheaper and easier to buy the cookies, thus I made mine with store bought cookies.
48 cookies will fit a 13" x 9" x 2" baking pan, you can make it any preferred serving dish.
Mix the nescafe with the sugar in hot water to dissolve and leave it to cool a little so you can dip the cookies.
Dip the cookies quickly, it should be dipped just in and out or it will become soggy.
tiramisu
Place the dipped cookies horizontally in the dish.
Put a layer of filling then dust some cocoa powder if you like and place a 2nd layer of cookies vertically, in the opposite direction from before.
Put another layer of filling then sprinkle more cocoa powder or grated chocolate on the top.
tiramisu
Cover with a foil and leave it in the fridge for at least more than 1 hour or overnight which is better before serving it cold. Can serve with chocolate curls and fruits.
This recipe is adapted from many readings to make it easy, alcohol free and raw egg free. Hope you try this addictive delicious version of tiramisu I made to celebrate the birthday of my sweetheart :)
tiramisu
Note:
If you don't mind using raw eggs; instead of using 1 cup of whipped cream you can use the egg whites from the zabaglione and whip till it forms peaks then fold in the 1 tbsp of icing sugar and whip it. As I didn't want to use raw eggs I used whipped cream in place of egg whites in this recipe.

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Tuesday, January 11, 2011

Pineapple upside down cake


1 cup brown sugar
4 oz butter sliced
4 eggs
6 oz sugar
5 oz flour
1 tsp vanilla
1 tsp baking powder
1 can pineapple or 1 pineapple cut into rings core removed

This recipe makes two pie pans or one cake tin with a removable bottom or bake in a rectangle dish. The cake will double in amount when baking. If the dish is too small it will spill over.

Prepare the pan by layering the pineapple, if using cherry place it in the middle. Place pieces of sliced butter over the pineapple then sprinkle the brown sugar. The amount of brown sugar can be reduced according to taste.

Beat eggs till fluffy and creamy, add sugar and beat till it dissolves. Add vanilla and beat. Mix the flour with baking powder then add it to the mixture and beat. This is a sponge cake so don't over mix.

Bake at 375F in a preheated oven for about 45 minutes depending on the pan used. Aluminum or tin will take less time than a pyrex or glass baking dish. Skewer inserted in the middle should come out clean. If making half the recipe baking time is reduced to about 25 to 30 minutes. Make sure to check on the cake so the top doesn't burn, if this is happening reduce the heat a little.

Cool in the pan then turn the cake on to a serving dish.
Cool completely, keep in the fridge and serve cool or serve warm with ice cream.
Can replace the brown sugar with jaggery. For this picture I made half the recipe.
All rights reserved on photographs and written content Torviewtoronto © 2011 unless mentioned. Please Ask First

Sunday, December 26, 2010

Log cake and candy cane


4 eggs separated
5 oz caster sugar
1 tsp vanilla
4 oz flour

icing
1 cup whipping cream
2 tbsp cocoa powder more or less to taste
4 tbsp icing sugar more or less to taste

Separate the eggs. Reserve 2 tbsp sugar to beat with egg whites. Beat egg yolks and sugar till pale and thick, then add vanilla.
In a copper or aluminum bowl without grease or water, beat egg whites till glossy and holds peak. Add 2 tablespoon sugar and beat; don't over beat just till it holds peaks when the beater is lifted.
Fold in half the flour into the egg yolk mixture, then fold in quarter of the egg whites and beat. Then add the rest of the flour to the mixture. Fold in the egg white mixture till it blends; don't over beat.
Spread evenly into a waxed, greased and floured rectangle baking dish or swiss roll tin 16" x 11". Bake in a preheated oven at 375F for 15 minutes.
Turn the baked roll onto a wax paper sprinkled with caster sugar. Roll up from the long side with the wax paper inside the cake while rolling and cool.
Whip the cream, cocoa powder and icing till it forms peaks and leave aside. Unroll the cake carefully and spread the icing evenly about 1/4" thick in the cooled cake. Then roll the cake up again. Discard the wax paper.
Cut off a piece for the branch and put it in the side of the trunk. Spread the remaining icing all over the cake, then with a fork make barks.
Add decorations, leave it in the fridge for a little and serve cold. This goes to MKMW Germany.

Candy cane
Twist two pieces of pipe cleaners and turn it into a candy cane.
All rights reserved on photographs and written content Torviewtoronto © 2010 unless mentioned. Please Ask First

Thursday, December 23, 2010

Banana cereal cookies

Happy holidays to all of you,
Have a safe and a wonderful holiday.

Cookie cakes with bananas and cereal. Easy, healthy and delicious.

1 1/2 cups flour
1/2 tsp baking soda
1/4 tsp salt
1 tbsp cinnamon powder
1/2 cup butter or margarine at room temperature
1 cup brown sugar
1 egg
1 cup ripe banana mashed
1 cup cereal corn flakes or other types
1/2 cup raisins

Beat butter and sugar till creamy with mixer or wooden spoon. Mix egg and bananas. Mix flour, baking soda, salt and cinnamon together.
Add the dry ingredients to the mixture with a wooden spoon. Add slightly crushed cereal and raisins, mix well till everything is blended.
Drop tablespoonful on a greased baking sheet 2" apart. Bake in a preheated oven at 375F for 10 minutes, until it is golden brown and the bottom of the cookies are done.
The middle of the cookie will be like a cake, test with a skewer inserted in the middle to be sure. Don't over bake.
Remove from the oven and keep the cookies on the baking sheet for 5 minutes then remove and cool in a wire rack.
Recipe inspired from the book cookies by Jill Snider and goes to Veggie/fruit a month banana event and Food palette white.
Updated: Can use other types of cereal.


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Sunday, December 12, 2010

Cake for my little prince

Tasty and quick cake not the best decoration :)

Sponge cake
4 eggs
6 oz sugar
1 tsp vanilla
5 oz flour
1 tsp baking powder

Beat eggs till fluffy. Add sugar gradually and beat till creamy.
Mix flour and baking powder together. Add vanilla, then flour and baking powder into the mixture little at a time and beat well.
Bake in a preheated oven at 400F for about 1 hour or till the cake is done. Test the cake with a skewer inserted in the middle and it should come out clean.
For the shape of the car the cake was baked on a loaf pan. The batter doubles when baked, so make sure the batter is only poured to half level of the baking dish or it will over flow while baking.
Cool the cake in the pan for 5 to 10 minutes, then remove from the pan and cool completely in a rack before icing.
Cut into a car shape and decorate with icing, cookies and jelly beans. Refrigerate for a little before serving.

Chocolate icing
Chocolate, cocoa powder, icing sugar and milk to mix.

White icing
Icing sugar mixed with butter.

All rights reserved on photographs and written content Torviewtoronto © 2010 unless mentioned. Please Ask First

Sunday, November 21, 2010

Buttery Blondies with chocolatey fudge cups


I had a wonderful time at the art of cooking food event on the 18th of November. I will share the little tips I learned at the event soon. One of the sponsors were President's choice, they gave out packages of mini fudge melts at the end of the event and this recipe is adapted from the package.

1 1/2 cups flour
1 tsp baking powder
1/2 cup salted butter or margarine
1 cup light brown sugar
2 eggs

Sift flour, baking powder and 1/4 cup fudge melts and leave aside.
Beat butter, sugar till creamy and light in colour then add eggs one at a time. Mix the flour mixture in low speed until combined. Flour your hands and pat the mixture onto a buttered 9" square pan and bake at 350F for 10 minutes. Remove from oven, and top with 1/4 cups of fudge melts then bake for another 15 to 20 minutes till it is golden in colour and skewer inserted comes out nearly clean.
Cool for 20 minutes in the pan before cutting and serving.
Can add more fudge melts if you like.

Update :) lots of people asked me about PC it is President's choice a brand in Canada you can replace with chocolate chip.
All rights reserved on photographs and written content Torviewtoronto © 2010 unless mentioned. Please Ask First

Wednesday, November 3, 2010

Sour cream coffee cake and event offer

Hi everyone,

On November 18th, Bob Blumer and Jamie Oliver are coming to Toronto.
The Art of cooking is offering a saving of $10 per ticket or $20 per ticket for groups of 5 or more using this link.


Sour cream cake

Brown sugar filling
1/2 cup brown sugar
1/2 cup nuts chopped
1 1/2 tsp cinnamon

Mix all the ingredients and leave aside.

Coffee cake
3 cups flour
1 1/2 tsp baking powder
1 1/2 tsp baking soda
3/4 tsp salt
1 1/2 cups sugar
3/4 cup butter or margarine
1 1/2 tsp vanilla
3 eggs
1 1/2 cups sour cream

glaze
1/2 cup icing sugar
1/4 tsp vanilla
2 tsp milk

Mix dry ingredients of the coffee cake together. In a bowl beat sugar, butter, vanilla and eggs with a mixer. Add 1/2 the flour mixture until combined then beat 1/2 the sour cream. Then add the rest of the flour and sour cream alternately.
Grease a tube pan and spread 1/3 of the batter. Sprinkle the filling then the batter and repeat sprinkling the filling and batter.
Bake at 350F for about 1 hour until toothpick inserted comes out clean. Cool cake in the pan for about 10 minutes, then remove and cool for 20 minutes before drizzling the glaze.
Mix the icing sugar, vanilla and milk until smooth and thin enough to drizzle. Drizzle the top of the cake using a spoon and serve.
We liked the cake even more the next day.
Recipe adapted from the book Baking basics Betty crocker and goes to cookbook Sundays and dish name starts with C.

All rights reserved on photographs and written content Torviewtoronto © 2010 unless mentioned. Please Ask First