This Cake Is Double Stuffed With Chocolate Cake & Oreo Cookies
The cake was created by cake and chocolate artist Karen Portaleo, 50, to celebrate the season five premiere of the ITV show in the U.S.
I wondered it a few month ago, and waited for a opportunity to make it all this time. I think, it is perfect👌 very light and air❤
Everyone loves cake and everyone loves ice cream — but you haven’t seen anything like these beauts before!
These are almost too good to eat.
My Cake Jellyfish and Echinus (Sea Urchin) https://www.facebook.com/SweetPoppyCookies/
I’m Caking A Big Apple! No, Not “THE” Big Apple… Literally A GIANT Apple!
Explore cake by kim's 321 photos on Flickr!
Slip into your silks and satins, your high powdered poufs, your diamonds and tulle. Rouge your cheeks, flutter your fans. Today, a deliciously decadent slice of Marie Antoinette courtesy of Norther…
Oh I know, every time I return to this blog of mine, I seem to be dusting off plenty of cobwebs and dust, haha! Sorry guys, will try harder! Never fear, I am back with this all so delicious chiffon recipe to redeem myself, heehee :P Anyway, this Chestnut Chiffon recipe has always been my to-do list and since my MIL gave me a packet of chestnut she bought from her recent trip to Thailand, kind off kick start it. Plus ever since I tasted a Mont Blanc cake from Lady M, I was hooked and vowed to bake a chestnut cake myself. I remember last time chestnut used to be so uncommon in local grocer except for those mobile stalls where old school uncles will roast those yummy chestnuts in charcoal. I would be drooling every time I walk pass and smell those super fragrant roasted chestnuts! (I still do when I see one haha!) But nowadays Singapore import so many ready to consume chestnuts in convenient packaging in many major supermarket! Joys! But somehow I just didn't get myself to buy some to bake...lazy as usual haha! Thanks to MIL! Oh yes, don't really fancy those paste form in cans because the though of other stuff could be mixed in just doesn't appeal me at all haha! Recipe for Chestnut Chiffon Cake (makes 20-22cm tube size pan) Egg yolk mixture 70g egg yolk 70ml water 70ml vegetable oil 125g chestnuts (from those ready consume packs) 40ml milk 100g top flour/ cake flour Egg white mixture 190g egg white 95g caster sugar Chestnut buttercream (optional) 200g Swiss meringue buttercream (cold) (I followed Bravetart's recipe, please refer to link) 60g ready to consume chestnuts 40ml cold heavy cream In a blender, add 125g of the chestnut and 40ml of milk. Zap till very fine crumbs or smooth, depending how chunky you want your cake to be. Preheat the oven to 160C and prepare a tube pan of 20/21/22 cm. In a large mixing bow, add egg yolk, water, oil and mix well. Add the pureed chestnut and stir till all is incorporated. Lastly, stir in the the cake flour with a whisk and making sure there is no lumps when all is combined. In a separate mixing bowl, add in all the egg whites and beat till foamy. Gradually add in the caster sugar and beat till mixture reaches stiff peaks. Add in 3 separate portions of the egg whites to the egg yolk mixture till all is incorporated and no visible white lumps. Pour cake batter into tube pan. Use a tooth pick or chop stick to run through the batter to release any air or bubble trapped inside. Bake in the preheated oven for 30-33minutes till the cake tester comes out clean or with very fine crumbs. Remove cake from oven and invert to cool completely before unmoulding. Once cake is completely cooled, remove from pan and slice up to serve. To make the chestnut buttercream, combine all three ingredients in together in a blender and zap till smooth. Pipe the chestnut cream over the cooled chiffon as desired. I cannot start to tell you how much I love this cake. It was literally love at first bite...yum! So light, soft, moist, fluffy and delicious, I can cry eating it hahaha! And it would definitely be a bonus if you make the buttercream too. :) Notice that I did not blend my chestnuts till very smooth as I wanted to be able to taste bits of it when enjoying the cake...its like eating the real stuff ya? Haha! There, a shot of the sliced wonderful chiffon cake, haha! So yummy! Do try this...I can guarantee that you will not be disappointed. An ace of a chiffon cake. ;) Okay guys, I better sign off and get my dinner ready! Till we meet again, eat well & be merry!
Homer And His Doughnut Homer's 3 Loves in life, Doughnuts, Duff Beer and of course Marge (pearls)!
Pizza or Cake? Made this hyperrealistic pizza cake on Nerdy Nummies with fellow Baketopia Judge, Timbo Sullivan. 1 Hyper Realistic Pizza Cake Things you'll need Ingredients - White Vanilla Cake 1 cup all-purpose flour 1 cup cake flour 1 teaspoon baking powder 3/4 teaspoon baking soda 1/2 teaspoon salt 8 tablespoons (1 stick) unsalted butter 1 cup granulated sugar 2 large eggs 1/2 teaspoon vanilla extract 1/2 teaspoon almond extract 1 cup buttermilk Decorations White & red buttercream Red, dough & white colored fondant Brown, red & yellow food coloring Confectioner's glaze Green sprinkles, crushed Let's get started! Preheat the oven to 325F. Grease and line two 10-inch round cake pans. In a medium bowl, whisk together the flours, baking powder, baking soda and salt. In a large bowl, with an electric mixer, beat the butter and granulated sugar until light and fluffy, 3-5 minutes. Add the eggs one at a time, beating well after each addition. Beat in the vanilla and almond extract. On low speed, alternate adding the flour mixture and the buttermilk to the butter mixture, beginning and ending with the flour mixture. Divide the batter among the prepared pans and bake 30 to 35 minutes. Let cakes cool and freeze for 15 minutes. Decoration Carve cake into a rectangle and save carvings for later. Frost the cake with buttercream. For realistic effect, don't smooth out completely. For pepperoni, roll out red fondant very thinly. Texture with crinkled aluminum foil pressing into fondant. Cut out small and medium circles for pepperoni. For crust, roll out a strip of dough colored fondant. Wrap around the edges of the cake for the crust. Gently pinch the edges around the top. Add some texture pressing with the aluminum foil. Poke toothpicks ends at top for additional texture. Airbrush crust edges with mixture of brown, red and yellow for toasted look. Add extra dimension with a darker brown for a burnt/crispy look and one with more yellow for a golden brown look. For cheese, roll out mozzarella colored fondant in a rectangle, and cut to fit on top within the crust. Round out edges, and attach to cake. Use a ball fondant tool to press in to make cheese
Be inspired with this collection of 10 Crazily Creative Cakes. From hamburgers to pineapples… these creative cakes would be perfect for an upcoming birthday party!
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Whipping together the classic Wimbledon combination of strawberries and cream, this Mary Berry sponge cake recipe is a true showstopper.
thanksgiving- fondant covered cakes, made to look like pies.
Carousel Cake
There are some things that I'm absolutely passionate about and one of them is passion fruit. The other is coconut so I created this softer than soft Passionfruit and Coconut cake to merge two of my favourite flavours together. The cake itself is downy soft and layered generously with a passionfruit and lemon buttercream and lashings of passionfruit curd. It is then given a final coat of toasted coconut flakes! This is a pushy recipe Dear Reader. I called her Peyton.
