Chocolate Cake 🎂
•½ cup oil
•1 cup castor sugar
•2 tablespoon cocoa powder
•1 teaspoon vanilla essence
Beat till smooth
•4 eggs separated
Add in one yolk at a time and beat till smooth
•½ cup water
•1 cup cake flour
•2 teaspoon baking powder
•pinch of salt
Sieve together then add to mixture
Lastly add in beaten egg whites with 1 teaspoon b.powder
Beat for a while then pour mixture into baking tray and bake at 180 for 30 minutes Deco with fresh cream and ganache or decorate with butter icing Icings
Here's all the icing recipes;)
5ml caramel essence, 5ml instant coffee granules, 30ml warm milk, 200ml fresh cream, 1 tub mascarpone cheese(softened)
Mix together caramel essence, coffee and milk; cool. In a med bowl, whip cream till stiff. In a seperate large bowl, beat mascarpone cheese and add coffee mixture. Fold cream lightly into mascarpone cheese mixture. Keep in fridge to chill.
Peanut butter nut icing :
60g peanut butter, 50g butter(softened), 15ml caramel essence, 115g icing sugar, 30ml cocoa powder(sifted), 30ml milk, 50g chopped walnuts.
Combine peanut butter, butter and essence with an beater till light and fluffy. Sift icing sugar and cocoa into batter mix and add milk; combine well. Fold walnuts into icing.
Caramel cream :
100g soft caramel sweets, 200ml fresh cream
Whip cream till stiff. Melt caramels over low heat and fold into cream. Set aside in fridge until required.
Blueberry cream :
250ml fresh cream, 50g castor sugar, 5ml caramel essence, 40g blueberries
In a large bowl, whip cream; add sugar and essence. Fold in berries. Leave in fridge to chill.
Strawberry icing :
500g castor sugar, 160ml water, 4 egg whites, 5ml strawberry essence, 2 drops red food colouring.
Combine sugar and water in a small pot. Stir over heat, without boiling, until sugar has dissolved. Boil, uncovered, without stirring for about 5 minutes until sugar is thick. Take care not to scorch the syrup and change its colour. Remove from heat.
In a large bowl, add egg whites and beat with electric mixer until soft peaks form. While beating egg whites, add hot syrup in a thin stream and continue to beat at a high speed until mixture is thick and frost like.
Butter cream :
40g butter, 160ml icing sugar sifted, milk
Beat butter with a wooden spoon until smooth. Sift in icing sugar. Gradually add milk, stirring until combined and smooth
Caramel topping for cinnabon or walnut cake :
50g butter, 60g soft brown sugar, 12ml golden syrup, half tin condense. 25g milk chocolate.
Heat butter, sugar, syrup and condense milk over low heat,stirring continuously, till a golden caramel colour. Remove from heat and add chocolate; stir till chocolate melts,use while to spread over cake. Omit chocolate and pour while hot over cinnabon as soon as it comes out the oven.
Cocoa cream :
250ml fresh cream, 15ml cocoa powder, 20ml icing sugar.
Place cream in a bowl, sift in cocoa and icing sugar. Beat till stiff.
Chocolate mousse topping(crossroads recipe book)
One cup fresh cream, half tin caramel treat, 2 tablespoon cocoa
Whip up cream, smooth out caramel treat, fold into cream, sift in cocoa, mix until smooth. Place in fridge until thick. Spread on choc cake.
Bar one sauce (crossroads)
3 bar one bars, 1 tin condense milk, 250ml fresh cream, 2ml vanilla essence
Place bar ones and condense milk in a pot, stir until chocolate has melted. Remove from heat, add cream and essence, stir well. Serve hot on ice cream.
1tbls butter, 1 cup icing sugar, 1 teaspoon peppermint essence, 1 tablespoon milk.
Put all ingredients in a bowl and beat.
Royal icing :
350g icing, mix with 2 egg whites, until smooth, add a squirt of lemon juice to make it glossy. Add desired food colouring.
Coffee cream :
Beat 250ml cream, I tablespoon cocoa, half teaspoon coffee, e tablespoon caramel treat. Add suar if you want it more sweet.
White chocolate butter icing :
80ml cream, 150g white choc, 200g unsalted butter(softened), 80g sugar.
Make ganache with cream and choc. Beat butter until light and creamy, then slowly sift in icing sugar, beat until thick and white. Beat into cool ganache.
02 Mar 2018
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