23. Doodle Birthday Cake A minimalist cake is a beautiful and sophisticated option for those who appreciate the beauty of simplicity. Its understated design and focus on the cake itself make it a popular choice for a variety of occasions.
These cakes won't make you hungry.
ki___iro
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They say that a picture’s worth a thousand words. Well, some cakes are worth a thousand nightmares. Cakes are usually midnight-snack-fuel, but the Cakes With Threatening Auras Twitter shows us that they can be nightmare-fuel, too.
Hello, chocolate lovers. This one is for you. This triple chocolate cheesecake is loaded up with three (yes, THREE) different chocolate layers so that every bite is an indulgent, chocolate bite.
No Bake Chocolate Tart – Delicious, rich and creamy No Bake Chocolate Tart recipe is made from a simple Oreo crust and rich chocolate filling. This chocolate tart is super simple and probably the best chocolate dessert you will ever meet!
The festive season has started, and chances are you will be rocking your inner chef way more often than anyone was ready for. With quarantine outside the window, an endless flow of cooking shows on TV, and a Yankee candle in warm apple pie slowly smoldering, a cake may come to your mind.
Mini lemon tarts made by weeeek_
Hello and thank you for visiting my LoveVerte Etsy Shop! This design is perfect for cake lovers! Lemon Drizzle is my particular favourite! This is purely a digital download. If you purchase this digital download, you will receive an email after your purchase with the following files attached: Classic Cake Poster Files Download - 1x high resolution (300 dpi) JPG file - size A5 - 1x high resolution (300 dpi) JPG file - size A4 - 1x high resolution (300 dpi) JPG file - size A3 - 1x high resolution (300 dpi) JPG file - size 8x10 inches - 1x high resolution (300 dpi) JPG file - size 11x14 inches If you need another size, please get in touch I will get it over to you. How to Print: ➤ Print at home using good quality card. Use Satin or matt paper and heavy weight paper. ➤ Print at your local print shop. ➤ Upload to an online print shop such as Printed.com IMPORTANT: • You will not receive anything in the mail as this is a digital sale. • Digital items cannot be returned, so are therefore non-refundable. If you are in search of a cake design but cannot find the right one for you, please get in touch with what you are looking for and I can look into designing something to suit your needs. NEED MORE HELP? Please get in touch, I am happy to try to resolve any questions or issues for you. This purchase is for Personal Use Only. Please not resell, reproduce, distribute by electronic means or profit in any way.
The festive season has started, and chances are you will be rocking your inner chef way more often than anyone was ready for. With quarantine outside the window, an endless flow of cooking shows on TV, and a Yankee candle in warm apple pie slowly smoldering, a cake may come to your mind.
A chocolate oaty base filled with layers of blackberry custard and a decadent chocolate ganache. Topped with a scattering of fresh berries
This is truly the BEST EVER carrot cake recipe. It's incredibly moist, perfectly spiced, and smothered in cream cheese frosting. It's the only carrot cake recipe you'll ever need!
The festive season has started, and chances are you will be rocking your inner chef way more often than anyone was ready for. With quarantine outside the window, an endless flow of cooking shows on TV, and a Yankee candle in warm apple pie slowly smoldering, a cake may come to your mind.
A while ago someone asked me if I could make a snickers cake because they said they can never find a good one. I was immediately down to make it, I love....
The ultimate layer cake for peanut butter lovers! This no-bake cheesecake is decadent while not being too sweet. You’ll find peanut butter in each and every layer from the crust to the ganache topping! The perfect table centerpiece for any special occasion.
When life gives you lemons, make this beautiful lemon lavender tart. It is so deliciously bright and citrusy with a hint of lavender. Perfect for this time of year. The recipe is completely gluten-, refined sugar- and dairy-free.
I remember the first time I ever put a piece of shortbread into my mouth. I was thirteen and visiting my mum in hospital after she'd had some pretty major surgery. She was still woozy from anaesthetic and as I sat there, watching her chest gently rise and fall, my eyes strayed to the gift laden table beside her. Amid the clutter of fruit baskets and artfully arranged bouquets, stood a pale blue tin with a painted smiling Dutch girl in traditional head dress. Bader Shortbread. How many of you are old enough to remember? I steathily opened the tin and popped a cookie. I swear to you, it just crumbled into the sweetest, creamiest, most delectable stream of vanilla flavoured molecules of near nothingness between my tongue and the roof of my mouth. Bells went off, the earth moved, and angels sang. At least, that's what it felt like at the time, though, yes, it could've been low blood sugar. It was a big tin, and I'd eaten about a quarter of the cookies before my mother stirred. So lost was I in the rapture of those memorable cookies, I jumped and dropped the lid with a mortifying clatter, onto the mercilessly amplifying tile floor. Since then, I've never seen another tin of Bader Shortbread. I've searched up hill and down dale. I've made a trip to the unholiest of unholies - Mustafa's, where it's said, if you take a wrong turn, you'll never find your way out again.... but if you dare enter, you can find anything, ANYTHING your heart desires. No dice. No Bader's. I did get lost though.... just for a while ;) That blue tin's to blame for my shortbread obsession. I don't know who left it on the table beside my mum. Even she doesn't know who put it there. Could've been Jack Nicholson for all anyone knows. Whoever it was, I'd like you to know I've been a tortured soul since; haunting supermarket aisles like a wild eyed ghoul, hunting down recipes and tweaking them to within an inch of their short, buttery lives, baking endless batches of fingers, squares, discs and petticoat tails, all of which my family maddeningly insisted were no different from the last. I finally realised I was chasing shadows and would never replicate those cookies, because, they were a Dutch rendition of shortbread, and I had been tirelessly and rather ridiculously, using mostly Scottish recipes with slight variations here and there. Dutch shortbread recipes are in um... short supply and the few I've tried produced cookies nowhere near Bader's. I've learnt a lot though about Scottish shortbread, enough to wonder if "Scottish" and "shortbread" should even be in the same sentence, seeing as how the Scots invented the damnably delicous thing. Am I still lusting after those whispery light cookies? I actually can't remember what they taste like anymore, except that they were indescribably tender and fragrant with vanilla. I've tried every other type of shortbread out there, including Walkers shortbread and they've left me most unimpressed, to be honest. After decades of eating Scottish shortbread, I have come to love it, as the Scots intended it to be: flavoured and held together purely and unabashedly by butter and butter alone, frugally and wisely sweetened with just enough sugar, no more, dense as bricks yet still miraculously, wondrously... crumbly. I'm usually not persnickety about food, but every piece of shortbread I've ever eaten out of a package or tin, apart from those magical ones out of the blue Bader tin, have reeked and tasted of stale butter. So I only eat my own; you'll never understand its charms or love it, until you've eaten shortbread made with really good butter, fresh out of your oven. And, nothing could be easier than making shortbread. It literally is as simple as 1-2-3. Three ingredients and a ratio by weight of 1 part sugar to 2 parts butter to 3 parts flour. No mixers, no creaming, no rolling pins, no cutters. I won't say "authentic" because the word annoys me. I'll say this is how Sean Connery's presumably Scottish great grandma likely made it, had she been so inclined. Anyway, there's nothing authentic about these buttery tea flavoured squares, but they are devilishly delicious and each time I make shortbread, tarted up or otherwise, I feel the weight of the collective spirits of countless Scottish bakers before me, pressing upon my shoulders, in case I should dare to add more sugar, less butter... or just one egg ;) Now, how about a slice of double cosmic irony, along with those shortbread squares? I've long assumed I have English ancestry and being estranged from my father's side of the family since early childhood meant there was no one to set me straight. Between the raging rows, my father's regular walk outs and the brevity of their marriage, even my mum barely managed to really know my father. Thanks to a very recent family reunion of sorts, courtesy of Facebook, I was told in no uncertain terms by a paternal cousin (a lovely, vivacious woman), "you're of Scottish descent darling, NOT English!" After 45 years, it felt a bit strange to know I'm not exactly what I thought I was. Hmm... should the shortbread and scone fixations now make more sense? Must've been Black Donald then who left that blue tin behind. Sorry Jack ;) matcha and white chocolate chip shortbread prep 50 mins (includes chilling) cook 50 mins makes 35 small squares 375 g (3 3/4 cups) plain or all purpose flour (remove a generous tablespoon and replace with equal amount of cornflour) 125 ((3/4 cup) fine sugar 3 level tsp matcha (I used bakeable matcha that retains its colour and flavour after baking) Generous pinch salt (optional) 250 g (1 2/3 cups) cold firm butter, cubed then chilled again until firm if it's a warm day 1 tsp pure vanilla extract (optional) 80 g (2/3 cup) mini white chocolate chips Line base and sides of a 30 cm by 20 cm (12 in by 8 in) rectangular baking tray with parchment paper. Combine flour, sugar, matcha and salt in a large mixing bowl and whisk thoroughly. Add butter and cut in with a pastry cutter until mixture resembles fine, very damp crumbs. Add vanilla and chocolate chips and toss lightly until vanilla and chips and well distributed. There shouldn't be any dark, damp patches of vanilla. Do not knead mixture at all. Transfer the crumbly mixture to the tin and press down quickly and firmly until it looks like a dough. Chill for 15 minutes then press down again until even and compact. Chill a further 20 minutes and preheat oven at 145 C (290 F). Deeply score dough almost to the bottom, into as many squares or rectangles as you like and prick each piece right through to the base of the tray, with a fork. Bake for 50 minutes or until you can smell a toasty, buttery aroma. Shortbread should be slightly puffed and very lightly coloured on top. Remove from oven and wait 20 minutes before cutting into pieces along the score lines. Leave in tin until just warm before transfering to a cooling rack. If you remove them while hot, they may crumble. Once cold, store in an airtight container and eat within 5 days. Serve these buttery squares with milky black tea, hojicha (Japanese roasted green tea) or vanilla ice cream for dessert. click here for printable recipe
Lagkage med daim og banan – Opskrift på lækker lagkage med chokoladebunde, kagecreme, banan, daim og flødeskum. Denne lagkage er en lækker og festlig lagkage, som er perfekt blanding imellem det søde, sprøde, bløde og …
Chocolate hazelnut balls made with only six real food ingredients. They taste like Ferrero Rocher candies but are healthier, gluten-free and vegan.
These Fudgy Brownie Crinkle Cookies contain all the best parts of a brownie: crackly top crust, fudgy middles, chewy edges, & intense chocolate flavor- in one easy, homemade cookie recipe.
Some people just want to see the world burn.
Un des desserts préférés de ma fille, la banoffee. La bonoffee est une tarte avec de la banane, de la confiture de lait et de la chantilly. Cette photo date de plus d'un an (ok, faut pas être préssé avec moi), ma fille m'avait demandé ce dessert et...
No-bake rainbow cheesecake with whipped cream and sprinkles!
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Zuid-Amerikaanse karamel, banaan, slagroom en chocolade. Klinkt geweldig, toch? Deze banoffee taart heeft het allemaal en is hemels lekker!
Consisting of moist, spiced apple cupcakes and a flavorful salted caramel buttercream, these salted caramel apple cupcakes are the perfect sweet treat!
This is a sponsored post in collaboration with All Time Plastics. I only work with brands that I use and love, as always all views and opinions expressed are my own. Hey guys, I’m back with an…
Winter time is citrus time. Citrus time is orange tart time. Sooo if you are craving some fruity, fresh dessert- this is YOUR recipe! It’s not only easy to make but also dairy free and refined sugar free!
A delicious a cacao tart, with milk chocolate crunch, coffee milk chocolate ganache, caramel mousse and a cacao mirror glaze!
A rich and creamy chocolate banana tart filled with decadent Nutella ganache. This no-bake dessert is a foolproof recipe that’s great to make ahead.
This rich and moist chocolate cherry cake is seriously delish! Layers of soft chocolate buttermilk cake are layered with a chocolatey buttercream frosting and sweet cherry jam. For a pop of freshness, chocolate cherry cake is finished with sweet cherries and blackberries.
A moist chocolate cake with desiccated coconut, buttercream and Bounty bars
No-bake vegan cheesecake without having to soak a single cashew. These mini blueberry cheesecakes are a date-sweetened, purple-swirled, SO dreamy dessert!