Chocolate ganache récipe and Glaze

Chocolate glaze recipe
Ingredients
1/2 cup semisweet chocolate chips
2 tablespoons butter or margarine, softened
2 tablespoons corn syrup
1 or 2 teaspoons hot water

Directions
In a small saucepan on low heat, melt chocolate chips, butter and corn syrup. Stir frequently.
Gradually stir in hot water until consistency is a thick syrup.



Chocolate ganache récipe
Chocolate ganache is a rich chocolate glaze that will harden when glazed over a cake sitting on a cooling rack. Let glaze drip over the sides of cake onto waxed paper underneath the rack. Once hardened, the cake can easily be moved to your serving plate.

Baking Substitutions

Baking Substitutions

It is most frustrating when you are all excited to bake a cake or dessert and half way through your recipe you find you are missing baking ingredients. Instead of giving up or having to stop to drive to your local convenience store, which they charge you double price for, you can substitute an ingredient that is more common in your household. I recommend you read the recipe over and check to make sure you have each and every ingredient before you start and have your oven preheating! If you are missing an ingredient, check our list below for a substitute.

BUTTERMILK
For every 1/2 cup buttermilk needed substitute 1/2 tablespoon lemon juice or white vinegar plus enough milk to make 1/2 cup. Let stand for about 5 minutes.
CREAM OF TARTER
For every 1/2 teaspoon cream of tarter needed substitute 1/2 teaspoon lemon juice or white vinegar.
WHOLE MILK (3.5%)
For every 1 cup whole milk needed substitute 1 cup skim milk plus 2 tablespoons melted butter or margarine.
CORN SYRUP
For every 1 cup corn syrup substitute 1 cup honey
EGG YOLKS
For every 2 egg yolks needed substitute 1 whole egg
SALTED BUTTER
For every 1/2 cup salted butter needed substitute 1/2 cup unsalted butter plus 1/4 teaspoon salt OR substitute with 1/2 cup margarine or shortening.
UNSALTED BUTTER
For every 1/2 cup unsalted butter needed substitute 1/2 cup salted butter and decrease 1/4 teaspoon salt in recipe OR substitute with 1/2 cup margarine or shortening

RECOMMENDATION
The Most Common Cooking Mistakes
http://www.cookinglight.com/cooking-101/techniques/cooking-questions-tips-00400000064986/page5.html
How to Make Vegan Baking Substitutions
http://www.ehow.com/how_4457003_make-vegan-baking-substitutions.html
Manage Your Weight: Substitute Recipe Ingredients Like a Pro
http://glucocardyouchoose.com/blog/tag/healthy-baking-substitutions/

White Cake

White Cake Recipe

Frosting

Ingredients
2/3 cup whipping (heavy) cream
6 ounces semisweet baking chocolate, chopped

Directions
In small saucepan on low heat, heat whipping cream until hot not boiling and remove from heat.
Stir in chocolate until melted.
Let stand about 5 minutes.
Ganache is ready when it starts to slightly hold shape as it is dropped from a spoon. Begin by pouring on top center of cake and spread with a spatula so it flows evenly over the top and sides.

Ingredients

2 1/4 cups all-purpose flour
1 2/3 cups sugar
2/3 cup shortening
1 1/4 cup milk
1 teaspoon salt
1 teaspoon vanilla
3 1/2 teaspoon baking powder
5 large egg whites

Directions

Preheat oven to 350 degrees F.
Grease 13x9inch rectangular pan or 2 8inch round pans.
Combine all ingredients except egg whites. Mix on high speed for 2 minutes.
Mix in egg whites on high for another 2 minutes and pour into prepared pan.
Bake rectangle for about 40-45 minutes and bake rounds for about 25-30 minutes, or until toothpick comes out clean.
Cool completely before icing, about 1 hour.

Chef Tip
If you don't have an egg separator, it's very easy to separate the yolk from the white. Over a small container, crack your egg in half so it has even sides and simply tip the yolk back and forth from each side of the shell. After about 4 or 5 times the white should have separated from the yolk and fallen into the container.

Go to -Blog RECOMMENDATION -

CHECKERBOARD CAKE

http://homeiswheretheholmansare.blogspot.com/2010/04/checkerboard-cake.html

Carrot Cake and Cream Cheese Frosting

Best Carrot Cake Recipe

Ingredients

4 large egg
1 1/4 cups vegetable oil
2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoon ground cinnamon
3 cups grated carrots

Directions
Preheat oven to 350 degrees F and grease a 9" pan.
Beat together eggs, oil, white sugar and vanilla in a large bowl.
Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots.
Pour batter into prepared pan and bake in oven for 40 to 50 minutes, or until a toothpick comes out clean.
Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Cream Cheese Frosting

Ingredients

1/4 cup butter
1 package cream cheese (softened)
1 teaspoon vanilla
2 to 3 teaspoons milk

Directions
Wait for cake to cool.
Combine all ingredients and beat until mixture is smooth and creamy.
Frost cake.

Chef Tip
When using cream cheese frosting the cake must be kept cool, ensure the cake is stored in the fridge.

Carrot Cake Recipe

Easy Carrot Cake Recipe

Recently we made this carrot cake recipe into delicious cupcakes. This is one of our favorite recipes, and definitely our favorite carrot cake. This recipe is easy to make and makes delicious cakes and cupcakes. See our tip box below for an excellent cake frosting to go along with this recipe.


Ingredients

1 cup sugar
1/2 cup vegetable oil
2 eggs, beaten
1 1/2 cups grated carrots
1 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 cup ground or grated coconut

Directions
Preheat oven to 375 degrees F and grease a 9inch square pan.
In a medium bowl, combine dry ingredients together.
In separate bowl, mix sugar, oil and eggs together well. Add grated carrots.
Gradually stir in the dry ingredients until combined. Add coconut.
Pour batter into prepared pan and bake for about 25 to 30 minutes or until toothpick comes out clean.
Cool completely, about 1 hour before icing
Chef Tip
In terms of a great cake frosting for carrot cake, Cream Cheese Frosting goes very well with the cinnamon and carrot flavors in the cake.

Vanilla Cake

Easy Vanilla Cake Recipe


Ingredients
2 1/4 cups all-purpose flour
1 1/2 cups sugar
1/2 cup butter or margarine
1 1/4 cup milk
1 teaspoon salt
1 teaspoon vanilla extract
3 1/2 teaspoon baking powder
3 large eggs

Directions
Preheat oven to 350 degrees F.
Grease 13x9inch pan or 2 8inch round pans.
Combine all ingredients and mix on high speed for at least 2 minutes.
Pour batter into pan(s).
Bake rectangle for about 40-45 minutes and bake rounds for about 25-30 minutes, or until toothpick comes out clean.
Cool completely for about 1 hour before frosting.

Chocolate Cake

Easy Chocolate Cake Recipe

Ingredients
2 1/4 cups all-purpose flour or 2 1/2 cups cake flour
1 2/3 cups sugar
3/4 cup softened butter
1 cup baking cocoa
1 1/4 cup milk
1 1/4 teaspoons baking soda
1 teaspoon salt
1 teaspoon vanilla extract
1/4 teaspoon baking powder
3 eggs

Directions
Preheat oven to 350 degrees F.
Grease rectangular pan or two 9inch round pans
Combine all ingredients and mix until completely incorporated.
Pour batter into pan(s).
Bake rectangle for about 40-45 minutes and bake rounds for about 30-35 minutes, or until toothpick comes out clean.
Once cake is baked, let cool for about 10-15 minutes.
Remove cake from pan and cool completely for about 1 hour before frosting.

Basic Sugar Cookies Recipe and Sugar Cookie Icing

Basic Sugar Cookies 1 3/4 stick butter (200g)
@ room temperature1 cup + 2 T sugar (200g)
1 egg, lightly beaten
3 cups flour (400g)
Cream the butter with the sugar.
Beat in the egg until combined.
Add the flour and mix until all the flour is incorporated. Wrap the ball of dough in plastic wrap and refrigerate for at least one hour.
Once chilled, take out the dough and knead slightly.
Roll out dough to a 1/4 inch thickness.
I take a fourth of the dough and place it between 2 large sheets of plastic wrap.
To ensure an even thickness, I place two 1/4 inch thick magazines on either side of the dough lump (above the top sheet of plastic wrap) and then roll my pin over the dough and the magazines.
Then use cookie cutters to cut out shapes and with a spatula or some sort of knife, loosen the cut outs from the plastic wrap and place onto baking trays lined with parchment paper. Try to place similar sized cookies on the same trays to ensure even browning in the oven.
Once the tray is filled, place the entire sheet of cookies into the refrigerator for another 30 minutes.
Preheat the oven to 350°F.
Once the cookies are chilled, bake them for 8-12 minutes until their edges begin to turn golden brown.
Cool the cookies on a wire rack.
*Edited 12/16/09 with English measurements

Sugar Cookie Icing
1 cup powdered sugar
2 teaspoons milk
2 teaspoons light corn syrup assorted
food coloring
1/4 teaspoon almond extract

NOTE: Other extract flavors can be used in place of almond extract if desired, i.e. orange, mint, lemon...Mix the powdered sugar and milk until no longer lumpy. Add the corn syrup and extract and beat until smooth. If the icing is too thick, beat in some more corn syrup until desired consistency (not too thick that it can't be spread, but not too think that it flows over the sides of the cookie).Separate the white icing into different bowls and add the different food colors to each bowl. Be sure to keep the other bowls covered when not in use or else the icing will begin to dry out.

STRAWBERRY FROSTING

STRAWBERRY FROSTING RECIPE

Ingredients:

1 1/4 cup unsalted butter, softened

8 cups icing sugar (confectioners’)

120 ml whipping cream

2 tablespoons pure vanilla extract

1 tablespoon water

pinch of salt

few drops of LorAnn Strawberry Flavor Oil (to taste)

few drops of AmeriColor Electric Pink Gel Color

Method:

Beat the butter and icing sugar in an electric mixer on low with the paddle attachment for about 2 minutes. Add the vanilla, water, whipping cream, salt, and strawberry oil, and whip on high speed until fluffy and smooth–about 4 minutes. Add colour and mix until well blended. If consistency is too thick, add more water 1 teaspoon at a time, then whip again for 30 seconds or so.

Makes enough to fill and frost a 3-layer (or 5-6 thin layers)

Buttercream icing recipe

Cake Decorating Class

Buttercream icing

Our Buttercream Icing recipe is perfect for spreading or decorating. Follow our instructions to make it the ideal consistency you need.

Ingredients:

1/2 cup solid vegetable shortening

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.

For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk.

For Pure White Icing (stiff consistency), omit butter; substitute an additional 1/2 cup shortening for butter and add 1/2 teaspoon No-Color Butter Flavor. Add up to 4 tablespoons light corn syrup, water or milk to thin for icing cakes.

Chocolate Cake with Vanilla-Buttercream

Chocolate Cake with Vanilla-Buttercream Frosting

Martha Stewart

INGREDIENTS Makes two 8-inch layers. 1 cup cocoa powder, plus more for dusting 3/4 cup boiling, strong coffee 1 cup milk, room temperature 2 3/4 cups cake flour (not self-rising) 1 teaspoon baking soda 1/2 teaspoon salt 1 1/2 cups (3 sticks) unsalted butter, room temperature, plus for pan 2 1/2 cups sugar 1 tablespoon pure vanilla extract 4 large eggs, room temperature

DIRECTIONS 1. Preheat oven to 350 degrees and place rack in center. Butter two 8-by-2-inch round cake pans. Line with parchment paper. Butter the parchment, and dust with cocoa powder, tapping out excess. Sift cocoa over a medium bowl; whisk in boiling coffee and milk. Let cool; set aside. Sift together flour, baking soda, and salt into another medium bowl; set aside. 2. In a large bowl, mix butter using a rubber spatula until light and fluffy, about 2 minutes. Gradually add sugar and vanilla. Add eggs one at a time, stirring well after each addition. Pour in cooled cocoa mixture. Mix until fully incorporated. 3. Add flour mixture to chocolate mixture, stirring until just combined. Pour batter into prepared pans (about 4 cups in each pan). Bake for 20 minutes, rotate pans, and bake until a cake tester comes out clean when inserted into center of cake, 20 to 25 minutes. 4. Remove cakes from oven, and transfer to a cooling rack. Allow to cool in pans for 15 minutes. Carefully run a small offset spatula around edge of cakes to loosen from pan. Invert cakes onto a wire rack. Let cook completely, about 1 hour. 5. To assemble, using a serrated knife, level the top surface of each cake layer. Place four strips of parchment paper around the perimeter of the lazy susan. Place the first layer on the lazy susan. Spread with 3/4 cup buttercream. Top with the remaining layer, bottom-side up. Spread a thin layer of buttercream on the top and sides of cake, called a crumb coat. Chill until the buttercream is set, at least 30 minutes. 6. Apply the final coat of buttercream. Smooth the sides with a bench scraper or large offset spatula held steady at a 45-degree angle while turning the lazy susan.