Recipes

The Best Cake Designs and Recipes

Everyone loves cake. Impress your family and friends with delightfully decorated cakes. The use of an icing or some sort of garnish will add an air of elegance to your cake designs. Creating beautiful and delicious cakes is not as frightening as it might seem. Whether you prefer rich chocolate cake or creamy cheesecake, choose one of the cake recipes below and enjoy step-by-step guidance for the preparation process. Your loved ones will appreciate these divine, dazzling and elegant cakes. DEVIL"S FOOD CAKE - COUNTRY LIVING HOLIDAYS Ingredients 1/4 c. Butter or margarine, softened 1 1/2 c. Sugar 1/4 Tsp. Salt 1 Tbs. Vanilla 3/4 c. Unsweetened cocoa 3 1/2 c. Unsifted cake flour 2 Tsp. Baking soda 2 1/2 c. Water 4 Egg whites, at room temp. Cocoa frosting Chocolate glaze Confectioners" sugar and -unsweetened cocoa (opt. for checkerboard decoration) Directions 1. Heat oven to 350"F. Generously grease and flour three 9-inch round cake pans. 2. In a large bowl with electric beater or mixer, beat butter, 3/4 C sugar, salt, and vanilla together until fluffy. 3. Combine cocoa, flour, and soda in a sifter. Sift into bowl on top of butter mixture. Add water and beat at low speed just until smooth. 4. With clean beaters in a medium bowl, beat egg whites until fluffy. Gradually add remaining 3/4 C sugar. Continue beating until stiff peaks form. Fold, one-third at a time, into chocolate batter. 5. Divide batter evenly into prepared pans. Bake until centers spring back when touched-20 to 25 minutes. 6. Cool 5 minutes in pans. Turn out on cooling rack and cool completely. 7. Prepare cocoa frosting. Fill and assemble cake. Spread a thin smooth layer of frosting over cake. Refrigerate 1 hour. 8. Prepare chocolate glaze. Place chilled cake on a cooling rack with a tray underneath it. Spoon glaze onto top of cake. Spread evenly allowing glaze to flow down sides. Smooth sides. 9. Place cake, still on cooling rack with tray, in refrigerator until glaze is firm. 10. Decorate top with cocoa and confectioners" sugar checkerboard just before serving, if desired. Place 1-inch strips of thin cardboard gently onto frosting 1-inch apart. Sift unsweetened cocoa over top of cake to solidly fill spaces. Carefully remove and clean strips. Place gently in opposite direction. Sift confectioners" sugar over cake. Remove strips. Cocoa Frosting: In a medium bowl, beat together 1/3 C softened butter or margarine, 1 1/2 lb. confectioners" sugar, 1/3 C unsweetened cocoa, 1 Tsp. ground cinnamon, 3/4 Tsp. vanilla and 1/3 to 1/2 C milk. Use to fill and frost cake. Chocolate Glaze: In the top of a double boiler, over hot (not boiling) water, melt 6 1-oz squares semisweet chocolate and 4 Tbs. butter. Stir in 3 Tbs. cold water and 1/4 C confectioners" sugar until smooth. Use to glaze a 9-inch cake. Country Living Holidays, a source for cooking and recipes.Ҡ Scanned and fixed by Di Pahl. CRANBERRY AND WHITE CHOCOLATE CHEESECAKE Ingredients CAKE 4 oz. White chocolate, chopped 2 pkg. 8-oz cream cheese 3/4 c. Sugar 3 Eggs 2 Tsp. Vanilla pinch Salt 3 c. Sour cream CRUST: 1 c. Graham cracker crumbs 2 Tbs. Butter, melted 2 oz. White chocolate, chopped GLAZE: 2 c. Cranberries 1/3 c. Sugar 1 Tsp. Cornstarch Grated white chocolate for Garnish if desired Directions Recipe for Crust: Stir crumbs with butter until well moistened; stir in chocolate. Press into the bottom of a greased 9-inch spring form pan. Centre pan on a 20 X 14 inch piece of foil; press up tightly around side of pan. Bake in 325F oven for 8 minutes. Let cool on a rack. Recipe for Cake: In a double boiler melt chocolate. Let cool. In a large bowl, beat cream cheese until softened. Gradually beat in sugar; beat for 3 minutes or until fluffy. On low speed, beat in eggs, one at a time, beating well after each addition. Stir in vanilla, chocolate and salt; stir in sour cream. Pour onto crust. Set cake pan onto a larger shallow pan; pour in enough hot water to come 1, inch up the side. Bake at 325F for 1 1/4 hours or until the edge is set but centre still jiggles slightly. Turn oven off; let cool in oven for 1 hour. Remove from larger pan and remove foil; let cool on a rack. Cover and refrigerate over night. Recipe for Glaze: In saucepan cook cranberries and 1/4 cup water, partially covered, just until boiling. Stir in sugar and return to a boil; cook for 2 minutes or until sugar is dissolved but berries have not popped. Drain, reserving juice and berries separately. Remove cake from pan; place on cake plate. Return juice to saucepan; blend in cornstarch. Cook, whisking, until boiling and thickened; let cool slightly. Spoon berries around edge of the cake. Spoon glaze over top. Refrigerate for 1 hour or until set. Garnish with chocolate gratings. Canadian Living, December 1993.


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Philippe Restaurant in Bangkok, Thailand
Philippe Restaurant is a French Restaurant in Bangkok Thailand own and operated by Chef Philippe Peretti from Corsica. Philippe has had an interest in French culinary arts from a young age and has trained under some of the top French Chefs from various French Restaurants in France for many years. After twenty years of traveling around England, America, Australia, China, Japan, and most of South East Asia, Philippe came to Thailand on holiday and fell in love with Bangkok Thailand and decided to make it his home and open up his French Restaurant in Bangkok. Philippe Restaurant was opened in 1998 in Bangkok Thailand, a five minute walk from Phrom Phong BTS station, 200 meters from Sukhumvit Road at Sukhumvit soi 39. Philippe Restaurant is regarded as one of the finest French Restaurant in Bangkok, the restaurant is highly recommended by both local and oversea press and recognized by a variety of food critics and top magazines. Philippe has dedicated himself to excellent in French culinary art and achieved recognition and awards from various venues and magazine. In 2005, Philippe was invited by the Thai International Airway to exclusively design their in-flight menus for the First and Business Class on their Bangkok-Europe and Bangkok-Australia route. Philippe Restaurant is open seven days a week, from 11:30 am to 2pm for lunch Monday to Saturday and 6pm to 10pm for dinner Monday to Sunday. You can call Philippe Restaurant at +66 (0)2 259 4577 or email at info@philipperestaurant.com. The address is 20/15-17, Sukhumvit Soi 39, Bangkok, Thailand Philippe Restaurant is a French Restaurant in Bangkok Thailand own and operated by Chef Philippe Peretti from Corsica. Philippe has had an interest in French culinary arts from a young age and has trained under some of the top French Chefs from various French Restaurants in France for many years. After twenty years of traveling around England, America, Australia, China, Japan, and most of South East Asia, Philippe came to Thailand on holiday and fell in love with Bangkok Thailand and decided to make it his home and open up his French Restaurant in Bangkok. Philippe Restaurant was opened in 1998 in Bangkok Thailand, a five minute walk from Phrom Phong BTS station, 200 meters from Sukhumvit Road at Sukhumvit soi 39.
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