Friday, 23 August 2013

Caramel Cakes

Caramel is just one of the many distinctive flavors of popcorn available.not exactly we can make caramel cakes too.
Caramel is a beige to dark-brown confectionery product made by heating any of a variety of sugars.

Here is The recipe of a delicious caramel cake

ingredients are

6 cups all-purpose flour
2cups sugar, plus 1/2 cup for the apples
3 teaspoons ground apple or pumpkin pie spice blend
4 teaspoons baking powder
1 cup sour cream
Finely grated zest from 2 orange
Juice of 2 orange (about 1/2 cup)
2 tablespoon pure vanilla extract
1 cup sugar
4 tablespoons water
1 cup heavy cream
1 1/2 cup pecans, toasted and roughly chopped
1 teaspoon pure vanilla extract
Pinch salt
6 large eggs
1 cup vegetable oil
1 tablespoon light corn syrup
3 teaspoon baking soda
2 teaspoon fine salt
8 large golden delicious apples, peeled, cored, and roughly chopped (about 5 cups)

you can find more such chocolate caramel cakes online at cake2you.
Prepare burnt sugar by placing 1/2 white sugar into a heavy skillet over medium high heat,
stirring constantly with a wooden spoon as sugar melts.
When it becomes very dark brown, remove from heat, add hot water very slowly and stir until dissolved. Set aside to cool.
For the glaze and frosting: Boil corn syrup, 1 cup of the sugar, 8 tbsp. of the butter, 1/2 cup of the buttermilk, 1 tsp. of the vanilla, and 1/2 tsp. of the baking soda together in a 3-quart saucepan over medium heat for 5 minutes, stirring constantly.
Remove glaze from heat. Boil shortening and remaining sugar, butter, buttermilk, vanilla, and baking soda together in a 4-quart saucepan over medium-high heat, stirring constantly, until temperature reaches 230° on a candy thermometer, 25–30 minutes.
Remove frosting from heat, let cool for 5 minutes, then beat with a wooden spoon until it loses its shine, 5–7 minutes. Keep frosting warm over a pot of hot water.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and shortening together until smooth and it appears to create strings inside the bowl, about 7 minutes. Add both sugars and continue beating until light and fluffy, about 7 minutes. Add eggs, one at a time, and beat until well incorporated. Add vanilla, scrape down the sides of the bowl with a spatula, and mix again for 30 seconds.
Add flour mixture alternating with cocoa mixture, beginning and ending with flour mixture.
Bake 20 to 25 minutes or until wooden toothpick inserted in centers comes out clean. Cool layers in pans on wire racks 10 minutes. Remove cakes from pans to wire racks; cool completely.
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 first layer on the cake plate.
Using about 1/4 cup of the caramel, spread a thin layer on the cake, allowing some of the caramel to soak into the cake.
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Follow the caramel layer with a layer of about 1 cup of the ganache icing.
Place the second layer on top and repeat process with another layer of caramel followed by a layer of ganache icing.
Place the remaining layer on top of the second layer bottom side up. Spread entire cake with remaining ganache icing

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Wednesday, 24 July 2013

Mango cake Recipe

Mango,It is the national fruit of India,Pakistan and the Philippines, and the national tree of Bangladesh.
In several cultures, its fruit and leaves are ritually used as floral decorations at weddings, public celebrations and religious ceremonies.

Mangoes are generally sweet, although the taste and texture of the flesh varies across cultivars
The mango originated in Southeast Asia where it has been grown for over 4,000 years. Over the years mango groves have spread to many parts of the tropical and sub-tropical world, where the climate allows the mango to grow best. Mango trees are evergreens that will grow to 60 feet tall. The mango tree will fruit 4 to 6 years after planting.
We all know the importance of fiber in our diets. If you are eating your mango-a-day, irregularity is not a problem for you and so we'll spare the gruesome details regarding constipation, piles and spastic colon.
Mangos are an excellent source of Vitamins A and C, as well as a good source of Potassium and contain beta carotene.Mangos are a good staple for your daily diet.

Add a tropical twist to your cake baking routine with our fruity mango cakes.
This mango cake recipe is so fresh, fluffy and delicious, plus it's simple and fun to make.
In India cakes like this are served at all the big hotels where chefs add ornamental garnishes prepared with fresh mango and coconut. if want to send this cake online.

The mango is wonderful and fruity which soaks into the tasty moist cake and the flavour of the coconut makes this cake extra special as it tastes so exotic.
A Mango Cream Cake. Mango cake holds a special place in our household. We don't normally bake it because of the lack of good sweet mango here. And I also can't seem to find a reliable recipe on mango cake. The only time it graces our dining table is my birthday.

For the cake
4 cups cake flour
4 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
2 sticks unsalted butter, at room temperature
2 cup sugar
5 large eggs
2 large egg yolk
3 teaspoons pure vanilla extract
1 cup buttermilk

About 3 pounds of mango flesh
3 cups of heavy whipping cream
sugar to taste
3 packets of gelatin powder
1.5 can of lychee in syrup, with lychee drained and roughly chopped; reserve syrup
dark chocolate

Preheat oven to 350 degrees. Lightly coat inside of 8 ring molds (each about 2 inches high and 2 3/4 inches in diameter) with cooking spray
Sift together flour, baking powder and salt. Cream margarine, adding sugar gradually, blend thoroughly.
In a small bowl combine buttermilk, eggs and vanilla. Add to flour mixture all at once; stir just until moistened. Fold in mangoes. Spread in prepared pan. Combine the 1/3 cup sugar and the cinnamon. Sprinkle evenly over batter. for delivery of cakes online click here.

To make mango filling and topping,Puree mango flesh with some sugar syrup from canned lychee. Taste and adjust sweetness accordingly.Pour out the pureed mango into a large bowl.With a whisk or an electric mixer on medium speed, beat cream until soft peaks form. Add confectioners' sugar, and beat until soft peaks return. Whisk one-third of the whipped cream into the mango mixture. Using a rubber spatula, gently fold in remaining whipped cream.

Carefully place one cake layer on the bottom of a 9-inch springform pan or a cake ring. Brush the top of the cake with some sugar syrup from canned lychee. Scatter the chopped lychee on top of the cake.Brush one side of the lady fingers with the same syrup before lining them on the sides of the ring. Brushed side facing inward

Chill overnight before decorating.
Buy  mango cake online.

Thursday, 20 June 2013

Blue berry cakes

The blueberries are the star of this cake, and I didn’t think it needed any frosting.
So I set out to make this cake loaded with fresh blueberries without all the butter you would normally find in most cake recipes, and I was so pleased with the results. You will be too!!
This is a delicious, made-from-scratch blueberry Bundt cake, and it’s much easier to prepare than you might think! Serve this great cake for breakfast or brunch, or serve it as a dessert with vanilla or lemon sauce.
Now here is a SuperFood ,Native to the American landscape, blueberries are truly an All-American food.
For many years nutritionists and researchers ignored the tiny blueberry because of its relatively low vitamin C content.
Blueberries and grape seed extract shown to rejuvenate the aging brain.
Foods that have an incredible array of health benefits that go well beyond just their nutrient value are considered Superfoods. These foods are typically loaded with a combination of critical fatty acids, anti-oxidant phytonutrients and essential amino acids.
Blueberries contain an extraordinary amount of unique phytonutrients and impressive anti-oxidant scores that make them a superfood.
at send cake online we have such delicious cakes and more.
We celebrated my dad’s birthday this last weekend so I thought that was the perfect opportunity to give it a try. I love baking cakes.
Cakes like this one take a little time and effort and I really enjoy that process and time in the kitchen.
This is not a quick type recipe. This cake is for when you want to create something pretty and delicious for someone special. Like your Dad.
2 cups blueberries
2 3/4 cups cake flour
1 1/2 tsp baking soda
1/2 tsp salt
1 1/4 cups sugar
4 tbsp softened unsalted butter
3/4 cups unsweetened applesauce
3/4 cups low fat buttermilk
1 large egg, beaten
2 large egg whites
2 tsp vanilla
baking spray
6 tablespoons unsalted butter, at room temperature (3/4 stick)
3/4 cup granulated sugar
2 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon grated lemon zest
2/3 cup sour cream
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
Preheat the oven to 350 degrees F. Butter and flour a 9-inch round baking pan.
In a large bowl mix together the butter, cinnamon, nutmeg and sugar.
Add vanilla and egg and mix until completely combined.
Add flour, then pour in the whole milk.
Mix some more until just combined then fold in the blueberries gently until combined.
Pour the batter into the prepared pan and set aside.
Add wet ingredients to the flour mixture and stir until just blended. Gently fold in blueberries.
Place the batter into the prepared cake pan; bake cake until a toothpick comes out clean, about 30-32 minutes.
Use a wooden skewer to swirl the blueberry cake mixture into the lemon batter without mixing it in.
Bake for 25 minutes or until toothpick comes out clean and cake pulls away from the sides.s
Let cool for 10-15 minutes and remove from pan onto a wire rack. Cool completely
In a small pan combine the sugar and water. Bring to a boil over medium heat, stir to dissolve sugar.
Continue boiling without stirring. Use a pastry brush and some water to wash down the sides of the pan to remove sugar on the sides of pan. Heat until syrup reaches the soft ball stage or 238 degrees. Immediately remove from heat.
In a large mixer beat the eggs briefly on medium speed.
Slowly add the hot syrup in a thin stream, pouring it down the sides of the bowl.
After all the syrup has been added raise speed to medium high speed and
beat until the mixture is fluffy and cooled to body temperature. About 15-20 minutes.
Reduce speed to medium low and gradually add the softened butter 2 – 3 Tbsp at a time, beat well between additions.
With your fingers,crumble the topping evenly over the batter.
Bake for 40 to 50 minutes, until a cake tester comes out clean. Cool completely and serve sprinkled with sugar.
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Monday, 22 April 2013

Tiramisu cakes

I love making cake. Love it. It’s such a fun process. Baking the cake, making the filling and frosting or ganache or glaze or whatever you want
f you like tiramisu, you will love this cake. Tiramisu is an Italian dessert that layers ladyfingers with a mascarpone filling and it is usually served in pan and cut into squares. This is an elegant cake version of this beloved dessert

I am planning for my son’s birthday party and instead of having
birthday cake delivery  from outside I would like to make cake myself
this time a Tiramisu cake. it was invented in Treviso at some point in the 1960s, although others suggest its may have originated in Siena, or been inspired by another Italian dessert,zuppa inglese. Regardless of what you believe, one fact – and my favourite – remains indisputable

This recipe isn’t entirely faithful to a traditional tiramisu cake recipe.

Don’t be put off by all the stages listed below – this cake is actually incredibly easy to make. If you can bake a basic sponge, whip some cream and toast some nuts, you’re 99% of the way there.

1 (18 1/4 ounce) package white cake mix
3 egg whites (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 1/3 cups water (or as called for by your cake mix)
2 teaspoons instant coffee powder
1/2 cup coffee
3 tablespoons Kahlua
2 Tablespoons instant espresso powder
2 Tablespoons boiling water
For the espresso syrup:
1/2 cup water
1/3 cup sugar
1 Tablespoon Kahlua

2 cups heavy cream
1/4 cup confectioners' sugar
2 tablespoons Kahlua

2 tablespoons unsweetened cocoa powder
1 (1 ounce) square semisweet chocolate

Whisk the egg yolks and ½ cup caster sugar together until pale and thick.
Over simmering water in a double boiler slowly add ½ cup Marsala to the yolk/sugar mixture. Keep on stirring until it thickens like custard (this takes about 7-8 minutes). Set aside to cool and whisk it occasionally as it cools so it is thick and creamy. I have some cold water ready in the sink so I can dip the bowl in it and stop the cooking quickly once the zabaglione is ready.
In small bowl, mix coffee syrup ingredients. Set aside to cool.
    Meanwhile, in large bowl, beat mascarpone cheese, 1 1/2 cups powdered sugar, 2 tablespoons cognac and the vanilla with electric mixer on medium speed until smooth.
    In small bowl, beat whipping cream with electric mixer on high speed until stiff peaks form.
    Gently fold whipped cream into mascarpone mixture until combined.
    To assemble, cut each cake horizontally to make 2 layers.
    Place 1 cake layer on plate; moisten generously with coffee syrup, then spread with about 1 cup of the filling.
    Repeat with remaining 3 cake layers.
    Spread remaining filling over top and side of cake.
    Decorate the cake as desired.

if you don't want making such cake yourself , you can click here to order.

Monday, 8 April 2013

White forest cake

Never heard of a White Forest Cake, all of you must have heard about black forest cake which is a chocolate base cake with cherry and chocolate flakes toppings on the top of the cake.

Black forest cake has cocoa powder in it ,so its made up of chocolate cake , where as white forest cake has layers of white cake with vanilla extracts .

I am planning for my son’s birthday party and instead of having
birthday cake delivery from outside I would like to make cake myself
this time a white forest cake.

White forest cake is also made of chocolate sponge, layers of White Chocolate Mousse and cream and garnished with white chocolate flakes and cherry.

White forest cake is Made with creamy white chocolate and light, moist white chiffon cake layered between real cherry bits filling and a fusion of cream and white chocolate flakes.

Ingredients of white forest cake

120 g (4 oz.) sugar
250 g (1 cup) butter
A pinch of baking powder
500 g (5 cups) flour
2 egg yolk
Salt, vanilla sugar, lemon

100 g (4 oz.) red currant or raspberry jam
2 liter (4 cups) whipping cream
200 g (7 oz.) sugar
6 leaves of gelatin
500 g (18 oz.) Duke cherries
200 g (7 oz.) kirsch
100 g (4 oz.) chocolate shavings
24 cherries for decoration 

12 eggs
400 g (10 oz.) sugar
300 g (10 oz.) flour
200 g (7 oz.) couverture chocolate or 30 g (1 oz.) cocoa powder
120 g (2 oz.) softened butter
A small pinch of fine salt
For the filling

Preheat oven to 180°C (350°F)
Preparation time: 15 minutes
Resting time: 20 minutes
Baking time: 40 minutes
Cooling time: 2 to 3 hours

Take a big bowl. Mix flour, sugar, baking powder, baking soda and salt together.
Take another big bowl. Add butter and vanilla essence and whip them
Make the base, line the 8" cake tin with parchment paper.
Preheat the oven to 350f. Sifted together the flour,
baking powder and salt into a bowl. Beat/whisk the egg white at a
high speed of a mixer until foamy, the gradually add sugar, few tbsp at a time, then continue to beat until a peak stage.
Add the yolk, one at a time, to the white and beat until the mixture have reached a ribbon stage. You can make egg less cake also.

Greese the cake tray with oil and pour cake batter into it.
Bake it for around 25-30 mins.
Let it get completely cool at room temperature.
Take heavy whipped cream and 1/4th cup of sugar in a big bowl and whip it until it forms the texture of cream.
Cut the cake horizontally in two equal pieces.
Spread leftover pineapple juice on both the pieces.
Cover one piece completely with whipped cream and put second piece of cake on it.
Now, cover complete cake with whipped cream.
Shred the white chocolate with the help of opposite side of knife.
Cover all sides of cake with shredded chocolate. Make any design u love on top of the cake.

if you don't want making such cake yourself , you can order cake online .

Wednesday, 3 April 2013

Lemon cheese cake

Lemon cheese cake

Lemon is very useful . consummation on a daily basis provides body with so important vitamin C and fibers, both necessary for a healthy immune system
Lemons contain vitamin C or ascorbic acid, citric acid(gives lemons sour taste), flavonoids, Vitamin B complex, potassium, magnesium, calcium, copper, phosphorus, iron, and fiber. Vitamin A is present in small levels together with flavonoids such as B-carotenes, beta-cryptoxanthin, zea-xanthin and lutein compounds which all have antioxidant properties.

Making a cake your self invloves a lot of pain in comparison to buying cake online,but also give pleasure and satisfaction.
Ingredients of Lemon cheese cake
Before we move into the ingredients let keep some points in mind while making a lemoncheese cake or any cheese cake
The first one is room temperature cream cheese and it needs to be really room temperature.Use a spring form pan so that the sides can be removed. The bottom of the pan can be removed from the cheesecake once the cake has firmed in the refrigerator. Use two spatulas to move cake to serving platter. You then mix in the remaining ingredients well without over beating them.
I have experimented with many recipes over the years and have yet to make a cheesecake that I did not like, but I will admit that I have made some very ugly cheesecakes and I would guess many of you have too.
2 tsp ground cinnamon
250g unsalted butter, melted filling
650g cream cheese, at room temperature
300g (2/3 cup) caster sugar
Melted butter, for greasing base
1 500g pkt Nice biscuits
250g (2/3 cup) caster sugar
1 tbs finely grated lemon rind
6eggs, at room temperature
4 tbs fresh lemon juice
1 600ml carton sour cream
In large mixing bowl beat cream cheese on medium speed of electric mixer until fluffy. Add sugar, juice, vanilla and peel. Beat until combined.
Suggestions: before pouring cheesecake batter into pan, put whole raspberries on bottom of prepared pan and cover with cheesecake batter.
To prevent the cheesecake sticking to the knife, dip the knife into hot water and wipe dry between each cut. To serve the cheesecake whole, use an egg slide or long spatula and slide it between the biscuit base and the baking paper lining the base of the pan, carefully dislodging the cheesecake. Gently slide onto a flat serving plate
To make the filling, first dissolve the jelly crystals in the boiling water, add the lemon juice and rind and set aside to cool slightly. Meanwhile, beat the evaporated milk until thick. In another bowl beat the cream cheese until smooth and blend in the CSR Caster Sugar, vanilla and beaten evaporated milk. Fold in the warm jelly mixture. Pour into the prepared base and chill for several hours or overnight. Decorate with fresh fruit.
If you are not one of those who can put so much of effort to make a cake , you can order cake online and enjoy at your home. Good luck.

Wednesday, 27 February 2013

Types of cake fillings

Filling a cake is an essential portion of the cake layout method. The type of filling is the recipients decision, picked to delight his her visitors!

Cake Fillings

First of all if you are lazy fellow unlike me you can order cake online gurgaon and say bye to this article right away .

There are many sorts of hardy, prepackaged fillings accessible for the sugar artist to use

You can buy the prepartion material of fillings from  bakeries .

How to test your Filling ?

Place a small sum of filling on a plate. Let it to sit for a couple of days. If there is a separation (a syrup ring close to the filling) inside of a matter of hours, you may want to use a hardier filling.
The quantity of filling you want will fluctuate relying on the variety of filling, the variety of cake, number of levels, and personalized preference. Generally one/two cup of filling for every layer must be adequate.
There are several fruits that can be cooked into a filling for cakes that will give the cake with an further special taste. Some of the widespread fruits utilised are strawberries, blueberries, raspberries, peaches, apricots, and rhubarb. When employing fruit fillings, a piping of frosting is used on leading of the layer close to the outer edge of the cake to act as a dam to maintain the filling in in between the levels
A filling using whipped product gives a light fluffy filling with a sensitive flavor. Whipped lotions are often stabilized by adding gelatin to make them maintain up greater.
Many moments the exact same frosting utilised to frost the cakes is utilised for the filling between levels. This is a excellent way to incorporate flavor and moistness to the cake
ruit and fruit jams are another common filling, specifically when you want to incorporate color and juicy taste to your cake. Strawberries, blueberries, apricots and other fruits can be utilised to fill a cake. You can also layer fruits and fruit jams with product frosting or ganache.

How to make a lemon Cake filling ?

Lemon Cake Filling. Perfect paired with our Lemon Cake, it can also be utilised to add a little bit of pizzazz to other a lot more subtle cake flavors.
Distribute about 1/4 cup lemon curd amongst every layer.
In a tiny saucepan, blend sugar, cornstarch and salt. Progressively incorporate water and whisk until well blended. Whisk in egg yolks, lemon peel and lemon juice. Prepare dinner in excess of medium warmth, whisking continuously until finally thick and bubbly. Boil one particular minute take away from heat. Stir in butter. Great to area temperature, without having stirring.

Strawberry Filling

Frozen strawberries can rapidly be turned into a delicious cake filling with some cornstarch, sugar, and water.
I usaully get the premade 1 that is not chunky result in I use it to fill my peanutbutter and jelly cupcakes but they ended up all out so I attempted to make my possess with strawberry glaze and a few fresh strawberries anyway after blending up and introducing the strawberries it is as well skinny, I feel it may well just take in into the cupcakes, anyway I consider if I add cornstarch it will destroy it, does anybody know how to get it thicker without having altering the flavor
Fresh strawberries crammed with product is a unique and delightful way to enjoy strawberries.
Mix sugar and ... Include Jello, cool mixture. Slice strawberries into pie crust. Pour cooled filling above berries and enable to established. Provide with whipped cream

find more such cake fillings and eggless cakes at eggless cakes gurgaon