Archive Page 2

08
Dec
08

Pineapple Upside-Down Cake

This is perennial favorite to serve in winter to summer.

INGREDIENTS:

SERVES: 8

115g/ 4oz. / ½ cup butter

225g / 8oz / 1 cup dark brown sugar, firmly packed

450g / 16oz can pineapple slices, drained

4 eggs separated

Grated rind of lemon

Pinch of salt

90g/ 3 ½ oz / ½ cup granulated sugar

85g/ 3 ½ oz / ¾ cup plain flour

5ml/ 1 tsp baking powder

PROCEDURE:

  1. Preheat the oven to 180 degrees C/ 350 degrees F/ Gas 4. Melt the butter in an oven-proof cast-iron frying pan, about 25cm/ 10in in diameter. Remove 15ml/1tsp of the melted butter and set aside.
  2. Add the brown sugar to the frying pan and stir until blended. Place the drained pineapple slices on top in one layer. Set aside.
  3. In a bowl, whisk together the egg yolks, reserved butter and lemon rind until smooth and well blended. Set aside.
  4. With an electric mixer, beat the egg whites with the salt until stiff. Fold in the granulated sugar, 30ml/2tbsp at a time. Fold in the egg yolk mixture.
  5. Sift the flour and baking powder together. Fold into the egg mixture in three batches.
  6. Pour the batter over the pineapple and smooth level.
  7. Bake until the cake tester inserted in the center comes out clean, about 30 minutes.
  8. While still hot, place a serving plate on top of the frying pan, bottom-side up. Holding them together with oven gloves, flip over. Serve hot or cold.
04
Dec
08

The Real Fire Ninja

One of the things I like most in surfing the net is finding blogs that are enjoyable to read; and I found this blog site owned by a girl who’s named Holly. I found her blog posts so entertaining and very witty with her adventures and “misfortunes” in her everyday life. In this world, people often see themselves like they “own” life’s misfortunes at times when things turn out well that the way they want it: I am guilty with this…hehe…and reading Holly’s blog:The Real Fire Ninja, made me feel it is alright if things turn out well…I can laugh about them, like Holly does! Life is too, short afterall and we cannot dwell on things that wouldn’t make us productive; with the world crisis that’s going on around us…we can only work as hard as everyone can, help each other out, maybe…save on energy that’s making our planet’s resources down the drain.

12
May
08

Ingredients:

2 1/4 cups sifted all-purpose flour

2 1/2 teaspoons sifted baking powder

½ teaspoon fine salt

¾ cup butter

½ cup granulated white sugar

2 cups dark brown sugar (spooned lightly into cup)

3 whole eggs, graded extra large

1 teaspoon pure vanilla extract

Procedure:

  1. Preheat the oven to 350 degrees Fahrenheit. Line an 8 by 12 inches rectangular baking pan. 2 ½ inches high, with aluminum foil. Set aside.
  2. In a bowl, combine the flour, the baking powder and the fine salt. Set aside.
  3. In another bowl, using an electric mixer, cream the butter until light and fluffy. Add the white and the brown sugar and beat until blended. Add the eggs and the vanilla extract and mix well.
  4. Pour in the flour mixture. At this stage, use a rubber scraper or wooden spoon. Beat only until combined.
  5. Transfer the cookie batter to the prepared baking pan. Bake for 45 to 55 minutes or until a toothpick inserted in all four corners comes out dry.
13
Mar
08

How to Cover Cake with Fondant

 

how to cover cake with fondant

Brush the sugar syrup lightly and evenly over the cake (or over almond icing). Knead fondant with some pure icing sugar until smooth; roll fondant until it is about 7mm thick. Lift fondant onto cake with rolling pin. Smooth the fondant with hands dusted with icing sugar; ease the fondant around the sides and base of cake.

 

Push the fondant in around the base; cut away excess fondant with a sharp knife.

 

Mix some scraps of fondant to a sticky paste with cold boiled water. You need about 2 tablespoons of this paste. Spread paste in the center of the prepared board. Place the cake on prepared board.

 

Move the cake to the correct position on the board; using a sharp knife, craft knife, or scalpel, carefully cut away excess greaseproof paper around the base of the cake.

 

 

13
Mar
08

Covering Cakes

fondant cake

Cakes need to be covered with some sort of icing to stop them from drying out, to preserve them and of course, to make them look sensational.

 

Traditionally, and for preservation, rich fruitcake should be used if the cake is to be kept for any length of time. In some cases, brides like to keep the top of a wedding caked to celebrate the first anniversary of marriage, in this event, a rich fruit cake must be used, and it must be covered with almond icing and then fondant.

 

Some people dislike the taste of almond icing; cakes can be covered with two layers of fondant. However, these cakes can only be kept for about 4 weeks.

 

You will need to make sugar syrup, which will adhere the almond icing and fondant to the cake.

 

All varieties of cake will usually keep quite well if covered completely in a soft icing such as Vienna cream of ganache. Since these icings are based on dairy products, the cakes should be covered and refrigerated.

 

HOW TO COVER A CAKE WITH ALMOND ICING

 

If necessary, trim top of cake/s with sharp knife to ensure it will sit flat when turned upside down.

 

Mix a little fondant and cold boiled water to a sticky paste. Spread about 2 tablespoons of this mixture into the center of a sheet of baking greaseproof paper about 5cm larger than the cake. Position cake on top.

 

Patching: Use a spatula or flexible knife blade and small pieces of almond icing to patch any holes in the surface of cake, both on top and the sides.

 

Knead the almond icing gently until smooth, using a little extra sifted sugar to absorb stickiness.

 

Roll icing until it is about 7mm thick. Measure the sides of the cake, cut three or four strips large enough to fit the sides. Brush one side of each strip all over with icing sugar syrup. Attach the icing strips to the cake, sticky-side down. When covering a cake with right-angled corners, wrap the strips around the corners.

 

 

Use the base of the cake pan as template to measure a piece of almond icing for the top of the cake.

 

Lift the top of the piece into place, and rub over the joins between the pieces of icing for the top of the cake.

 

Leave cake standing on a paper to dry.

12
Mar
08

Rich Fruit Cake

Ingredients

15cm round

17cm round

15cm square

17cm octagonal

20cm round

9-cup pudding

basin

22cm round

19cm square

Raisins chopped

125g

160g

200g

250g

Glace cherries, quartered

60g

90g

100g

125g

Sultanas

375g

560g

600g

750g

Dried currants

60g

90g

100g

125g

Mixed peel

60g

90g

100g

125g

Marmalade

1tbs

1 ½ tbs

1 ½ tbs

2 tbs

Dark rum

¼ cup

1/3 cup

1/3 cup

½ cup

Butter

125g

160g

200g

250g

Finely grated orange rind

½ tsp

¾ tsp

¾ tsp

1 tsp

Finely grated lemon rind

½ tsp

¾ tsp

¾ tsp

1 tsp

Brown sugar

½ cup

¾ cup

¾ cup

1 cup

Eggs

2

3

3

4

Plain flour

1 cup

1 ½ cups

1 2/3 cups

2 cups

Mixed spice

½ tsp

¾ tsp

1 tsp

1 tsp

Baking time

2 ½ hours

2 ½ to 3 ½ hours

3 hours

3 to 3 ½ hours

fruit cake

Ingredients

25cm round

28cm round

30cm heart

26cm octagonal

30cm round

28cm square

30cm square

24cm x 32cm oval

Raisins, chopped

375g

500g

625g

750g

460g

Glace cherries, quartered

185g

250g

315g

375g

230g

Sultanas

1kg

1.125kg

1.75kg

2kg

1kg

Dried currants

185g

250g

315g

375g

230g

Mixed peel

185g

250g

315g

375g

230g

Marmalade

¼ cup

1/3 cup

5 tbs

½ cup

¼ cup

Dark rum

¾ cup

1 cup

1 ¼ cups

1 ½ cups

¾ cup

Butter

375g

500g

625g

750g

460g

Finely grated orange rind

1tsp

2tsp

2tsp

3tsp

1tsp

Finely grated lemon rind

1tsp

2tsp

2tsp

3tsp

1tsp

Brown sugar

1 ½ cups

2 cups

2 ½ cups

3 cups

1 ¾ cups

Eggs

6

8

10

12

7

Plain flour

3 cups

4 cups

5 cups

6 cups

3 ¾ cups

Mixed spice

1 ½ tsp

2tsp

2 ½ tsp

3 tsp

1 tsp

Baking time

4 hours

5 to 5 ½ hours

6 to 6 ½ hours

6 to 7 hours

4 ½ hours

 

Procedure:

  1. Line the base and sides of the cake pan with one layer of brown paper and two layers of greaseproof or baking paper; bring paper 5cm above edge of the pan.
  2. Mix fruit, marmalade and rum in a large bowl. Beat butte, rinds and sugar in bowl with electric mixer until just combined; beat in eggs, one at a time, until just combined between additions. Stir butter mixture into fruit mixture; mix in sifted flour and spice. Spread mixture into the prepared pan. Tap pan on bench to settle mixture into pan. Level top of cake with wet spatula.
  3. Bake in slow oven for time given in chart.
  4. Feel surface of cake; it should be firm. Remove cake from oven, close oven door, gently push blade of a sharp-pointed vegetable knife straight through center of cake, right to base of pan. Withdraw knife slowly, feel blade with your fingers. If you feel uncooked mixture, return cake to oven for another 15 minutes before testing again. If the blade is free from mixture, the cake is cooked through.
  5. Immediately the cake is cooked, cut off paper around edge of pan. Turn cake upside down onto foil; wrap cake and pan tightly in foil. Cooling cake upside down will make cake sit flat and level for decorating.

*image courtesy of www,flowerstolebanon.com

12
Mar
08

Basic know-how in Cakes

 

wedding cake

CAKE PANS

Each recipe specifies the required sizes of cake pans and the necessary qualities to make your cakes look the same as the one you would see made by experts-however, cake sizes and shapes can be changed to suit yourself and your chosen decorations.

 

Use well-shaped rigid, straight-sided, deep cake pans. The ones I use are made from good quality tin or aluminum.

 

I use pans bought from cookware stores and shops specializing in cake decorating equipment.

 

TO LINE CAKE PANS

Lining cake pan neatly minimizes time-consuming trimming and patching of cakes. The lining helps to protect the cake during baking. For fruit cakes, use one sheet of string brown paper and two sheets of baking or greaseproof paper. Cut the paper at the base of the pan at an angle, so that paper fits corners neatly.

 

USUAL SHAPES IN CAKES

I used bought cake pans, however, cakes of unusual shape, such as heart, an oval, an octagon or even a petal, can all be cut from round cakes.

 

From square cake, you can easily cut cakes diamond or rectangular shapes.

 

TIERED CAKES

There are several ways to make tiered cakes. Cakes can be placed directly on top of each other, although some cakes need to be supported with skewers. This is especially necessary when heavy fruitcakes are used.

Wooden skewers bought from butchers or craft shops are ideal-these are inserted in the lower tier/s of cakes, under the area that the upper tier will cover; the size of the board on the upper tier/s should be used as a guide when positioning the skewers.

 

You will need three or four skewers to support the upper tier/s. insert the skewers, pointed-end first, in the correct position, through the icing and the cake, right down to the board. Withdraw the skewers level with the surface of the cake, noting the position of each skewer; withdraw the skewers and cut them off at the marks. Insert the skewers back into the cake, ready to support the upper tier.

 

HOW TO TRANSPORT CAKES

Cakes can be transported easily by placing them in a piece of thin sponge rubber (to prevent slipping) in a box as close to the size as possible. Cover an open box with clear plastic, sit box flat.

 

Tiered cakes are always transported with the tiers separated, and then assembled when they reach their destination.

 

TO CUT A WEDDING CAKE

As a guide, a 25cm square cake can be cut into 100 finger-length pieces. Cut round cake crossways into slices before cutting into finger-length pieces.

 

TO STORE A COOKED FRUIT CAKE

When the cake is cold, remove from the pan. Discard brown paper, leave inner lining intact. Wrap cake in plastic wrap to keep airtight, then in foil or tea towels to keep the light out. Store in a cool dark place. If in doubt about hot or humid weather, store the cake in the refrigerator.

 

The cake will keep for 1 year at room temperature if cooked and stored correctly, it can be frozen indefinitely if preferred.

 

TO STORE A DECORATED FRUIT CAKE

Cakes will keep well if they have been correctly covered with almond icing and fondant. They need to be protected from moisture in the air, either rain or humidity, or worse, both. If possible, keep the cake in a cabinet or under glass or plastic so you can check for changes in the cake’s appearance.

 

If the surface of the cake becomes wet and sticky, remove the cake from the cabinet and stand it under an ordinary reading lamp (not fluorescent). Turn the cake every now and then until the fondant looks and feels dry, and then return it to the cabinet.

 

Decorated cakes can be frozen if they are to be kept for more that 3 months. Thaw the cake, covered, in the refrigerator. This process will take approximately 2 days.

 

*image courtesy of http://www.swisspark.com

 

 

 




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