cake pops( cake lollipops)
make the cake of your choice and then crumble it and add filling of your choice cream cheese , whipped cream , strawberry jam chocolate melted , ganache etc , make balls , set them in fridge and when set , melt chocolate let it cool slightly and dip in them using 2 forks , put them in a tray lined with butter paper and allow them to set in fridge top with colored , sprinkles , coconut , grated chocolate , MnMs and nuts
for more info check www.bakerella.com
Saturday 22 December 2012
BUTTER CREAM ICING for cup cakes icing by shireen
BUTTER CREAM ICING
Ingredients:
• 1/2 cup solid vegetable shortening / crisco
• 1/2 cup (1 stick) butter or margarine softened
• 1 teaspoon clear vanilla extract
• 4 cups sifted confectioners' sugar (approximately 1 lb.)
• 2 tablespoons milk
Makes: About 3 cups of icing.
instructions
(Medium Consistency)
In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.
For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.
note VEGETABLE SHORTENING can replace it by extra butter. or margarine can be used but it salty
butter is not as gud as margarine
Ingredients:
• 1/2 cup solid vegetable shortening / crisco
• 1/2 cup (1 stick) butter or margarine softened
• 1 teaspoon clear vanilla extract
• 4 cups sifted confectioners' sugar (approximately 1 lb.)
• 2 tablespoons milk
Makes: About 3 cups of icing.
instructions
(Medium Consistency)
In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.
For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.
note VEGETABLE SHORTENING can replace it by extra butter. or margarine can be used but it salty
butter is not as gud as margarine
Blondie’s by shireen
Blondie’s
Ingredients
Eggs 2
Brown sugar 3 ounce
Caster sugar 3 ounce
Butter 5 ounces
Self raising flour 5 ounce
Vanilla essence 1 tsp
Ingredients for topping
Walnuts chopped 2 tbsp
Almonds chopped 2 tbsp
Chocolate chips 4 tbsp
Method
Cook the 3 ounce brown sugar and the 5 ounce butter in a pan on very gentle heat until sugar dissolves, remove and cool, mix in the eggs 1 at a time, add in 1 tsp essence vanilla, fold in the 5 ounce self raising flour, divide the mixture between paper cases, sprinkle the topping over, press lightly, bake in the centre of the oven for 20 minutes on 190 degrees, remove and cool on wire rack.
note for self raising flour
In a large mixing bowl, measure 6 cups of flour.
Add 3 tablespoons baking powder.
Add 1 tablespoon salt.
Either sift together or mix with a wire whisk until well combined.
Can be stored in airtight container for months.
Tips:
Measure self-rising flour like regular flour.
Keep all dry goods in airtight containers to avoid moisture and infestation
/////////////////////////////////////////////////
to make self-rising flour if you don't have any on hand.
Ingredients:
4 cups flour
2 teaspoons salt
2 tablespoons baking powder
Preparation:
Combine all ingredients; store in tightly covered can or jar. Use in any recipe calling for self-rising flour.
Makes 1 pound of self-rising flour
Ingredients
Eggs 2
Brown sugar 3 ounce
Caster sugar 3 ounce
Butter 5 ounces
Self raising flour 5 ounce
Vanilla essence 1 tsp
Ingredients for topping
Walnuts chopped 2 tbsp
Almonds chopped 2 tbsp
Chocolate chips 4 tbsp
Method
Cook the 3 ounce brown sugar and the 5 ounce butter in a pan on very gentle heat until sugar dissolves, remove and cool, mix in the eggs 1 at a time, add in 1 tsp essence vanilla, fold in the 5 ounce self raising flour, divide the mixture between paper cases, sprinkle the topping over, press lightly, bake in the centre of the oven for 20 minutes on 190 degrees, remove and cool on wire rack.
note for self raising flour
In a large mixing bowl, measure 6 cups of flour.
Add 3 tablespoons baking powder.
Add 1 tablespoon salt.
Either sift together or mix with a wire whisk until well combined.
Can be stored in airtight container for months.
Tips:
Measure self-rising flour like regular flour.
Keep all dry goods in airtight containers to avoid moisture and infestation
/////////////////////////////////////////////////
to make self-rising flour if you don't have any on hand.
Ingredients:
4 cups flour
2 teaspoons salt
2 tablespoons baking powder
Preparation:
Combine all ingredients; store in tightly covered can or jar. Use in any recipe calling for self-rising flour.
Makes 1 pound of self-rising flour
National Tandoori Aaloo Matar by shireen
National Tandoori Aaloo Matar
Ingredients
Onion sliced 3
Tomatoes chopped 3
Boiled Potatoes cut into medium cubes 4
Green chilies chopped 4
Oil ¼ cup
Peas 1 ½ cup
Cumin seeds 1 tsp
Ginger garlic paste 1 tsp
Salt ½ tsp
National Tandoori Masala 2 tbsp heaped
Coriander leaves chopped 2 tbsp
Method
Heat ¼ cup oil add 1 tsp cumin seeds with 3 sliced onion fry till light golden, add 1 tsp ginger garlic paste with 3 chopped tomatoes, fry well for 10 minutes with ¼ cup water, add ½ tsp salt and 1 ½ cup peas, cook cover for 10 minutes, add 4 boiled potatoes with 2 tbsp tandoori masala, cook on low flame till oil comes on top. Serve garnish with 2 tbsp chopped coriander leaves and 4 chopped green chilies.
Ingredients
Onion sliced 3
Tomatoes chopped 3
Boiled Potatoes cut into medium cubes 4
Green chilies chopped 4
Oil ¼ cup
Peas 1 ½ cup
Cumin seeds 1 tsp
Ginger garlic paste 1 tsp
Salt ½ tsp
National Tandoori Masala 2 tbsp heaped
Coriander leaves chopped 2 tbsp
Method
Heat ¼ cup oil add 1 tsp cumin seeds with 3 sliced onion fry till light golden, add 1 tsp ginger garlic paste with 3 chopped tomatoes, fry well for 10 minutes with ¼ cup water, add ½ tsp salt and 1 ½ cup peas, cook cover for 10 minutes, add 4 boiled potatoes with 2 tbsp tandoori masala, cook on low flame till oil comes on top. Serve garnish with 2 tbsp chopped coriander leaves and 4 chopped green chilies.
Tiger cake by shireen
Tiger cake
Ingredients
Butter 8 ounces
Caster sugar 8 ounces = 16 tbs
Self raising flour 8 ounces= 16 tbs
Vanilla essence 1 tsp
Eggs 4
Milk ¼ cup
Coco powder 1 tbsp heaped
Water ¼ cup
Ingredients for chocolate icing
Butter 6 ounces
Icing sugar 1 ½ cup
Coco powder 3 tbsp
Cream ¼ cup
Vanilla essence 1 tsp
Method for cake
Beat 8 ounce butter and 8 ounce sugar till light and fluffy add in 1 tsp vanilla essence, gradually add in 1 egg at a time and beat well after each addition of egg till all four eggs have been added, lastly fold in the 8 ounce flour lightly, divide the mixture into two bowls, leave 1 mixture plain and add the dissolved cocoa powder dissolve in ¼ cup water into the second mixture, grease a tube pan, pour white mixture topped with coco mixture again topped with plain mixture, swirl with a knife and bake in a pre heated oven on 180 degrees for 45 minutes. Remove cool cake completely, spread with icing.
Method for icing
Heat 6 ounce butter and 3 tbsp coco till melted, remove from fire add 1 ½ cup icing sugar and ¼ cup cream beat till thick and spreadable, cool in fridge, remove and beat till spreading consistency.
note For self raising flour, mix 1 tsp baking powder in 1 cup flour
Ingredients
Butter 8 ounces
Caster sugar 8 ounces = 16 tbs
Self raising flour 8 ounces= 16 tbs
Vanilla essence 1 tsp
Eggs 4
Milk ¼ cup
Coco powder 1 tbsp heaped
Water ¼ cup
Ingredients for chocolate icing
Butter 6 ounces
Icing sugar 1 ½ cup
Coco powder 3 tbsp
Cream ¼ cup
Vanilla essence 1 tsp
Method for cake
Beat 8 ounce butter and 8 ounce sugar till light and fluffy add in 1 tsp vanilla essence, gradually add in 1 egg at a time and beat well after each addition of egg till all four eggs have been added, lastly fold in the 8 ounce flour lightly, divide the mixture into two bowls, leave 1 mixture plain and add the dissolved cocoa powder dissolve in ¼ cup water into the second mixture, grease a tube pan, pour white mixture topped with coco mixture again topped with plain mixture, swirl with a knife and bake in a pre heated oven on 180 degrees for 45 minutes. Remove cool cake completely, spread with icing.
Method for icing
Heat 6 ounce butter and 3 tbsp coco till melted, remove from fire add 1 ½ cup icing sugar and ¼ cup cream beat till thick and spreadable, cool in fridge, remove and beat till spreading consistency.
note For self raising flour, mix 1 tsp baking powder in 1 cup flour
plain cake by shireen
plain cake
Ingredients
Butter 8 ounce(use unsalted butter its bestfor baking.8 ounce of butter =200gm=8tbsp)
Sugar 8 ounce(8 ounce sugar is 16tbsp leveled )
Flour 6 ounce(6 ounce of flour is 12 tbsp slightly )
Baking powder 2 tsp
Vanilla essence 1 tsp
Eggs 2
Method
Beat butter and sugar, till light and fluffy. Add in eggs one by one then fold in the sieved mixture of flour and baking powder. Pour mixture in a greased 8 inches round tins. And bake for 30 minutes on 180 degrees. Remove and cool cake.
Ingredients
Butter 8 ounce(use unsalted butter its bestfor baking.8 ounce of butter =200gm=8tbsp)
Sugar 8 ounce(8 ounce sugar is 16tbsp leveled )
Flour 6 ounce(6 ounce of flour is 12 tbsp slightly )
Baking powder 2 tsp
Vanilla essence 1 tsp
Eggs 2
Method
Beat butter and sugar, till light and fluffy. Add in eggs one by one then fold in the sieved mixture of flour and baking powder. Pour mixture in a greased 8 inches round tins. And bake for 30 minutes on 180 degrees. Remove and cool cake.
LEMON POUND CAKE /Lemon Pound Cake Muffins by shireen
LEMON POUND CAKE / Lemon Pound Cake Muffins
Ingredients
Eggs 2
Caster sugar 1 cup
Butter ½ cup softened
Sour cream ½ cup
Flour 1 ¾ cup
Vanilla essence 1 tsp
Salt ¼ tsp
Baking soda ¼ tsp
Ingredients for glaze
Icing sugar 1 cup
Lemon juice 2 tbsp
Method
In a large mixing bowl beat ½ cup softened butter and 1 cup sugar with 1 tsp vanilla essence. Add in it 2 eggs 1 at a time, beating well alternating with sieved flour, baking soda and salt mixture. Also fold in ½ cup sour cream, fill muffin tray ¾th full bake on 190 degree C for 20 minutes. Cool for 5 minutes remove on a wire rack, drizzle with glaze. Serve warm.
Method for Glaze
Mix together 1 cup icing sugar and 2 tbsp lemon juice, drizzle over muffins.
instead of 1/2 cup sour cream add 1/2 cup yogurt plus 1/2 teaspoon baking soda daal ke rakh dein for 15 minutes then add in recipe (note dont put baking powder instead of soda!! its not the same)
/
Ingredients
Eggs 2
Caster sugar 1 cup
Butter ½ cup softened
Sour cream ½ cup
Flour 1 ¾ cup
Vanilla essence 1 tsp
Salt ¼ tsp
Baking soda ¼ tsp
Ingredients for glaze
Icing sugar 1 cup
Lemon juice 2 tbsp
Method
In a large mixing bowl beat ½ cup softened butter and 1 cup sugar with 1 tsp vanilla essence. Add in it 2 eggs 1 at a time, beating well alternating with sieved flour, baking soda and salt mixture. Also fold in ½ cup sour cream, fill muffin tray ¾th full bake on 190 degree C for 20 minutes. Cool for 5 minutes remove on a wire rack, drizzle with glaze. Serve warm.
Method for Glaze
Mix together 1 cup icing sugar and 2 tbsp lemon juice, drizzle over muffins.
instead of 1/2 cup sour cream add 1/2 cup yogurt plus 1/2 teaspoon baking soda daal ke rakh dein for 15 minutes then add in recipe (note dont put baking powder instead of soda!! its not the same)
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