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

FROSTING
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.