• 16 or 20 ounce (large) can of crushed pineapple, in its own juice
• 2 cups flour
• 2 cups sugar
• 2 tsp. baking soda
• 2 eggs
• 1 1/2 cup walnuts or pecans
• 2 tsp. vanilla
Directions;
The directions couldn’t be simpler. Grease and flour 13 x 9 x 2″ baking pan and preheat the oven to 350*. Mix all the cake ingredients together by hand and then pour the mixture into the pan. Bake for 40 minutes, when the top of the cake springs back when lightly touched
Royal icings are purely-sweet, fluffy and good to used over chiffon and sponge cakes. Using egg whites and sugar, beaten and leaved out with air, the icing is made in good condition.
One can do trellises, straight lines, stars and shells as borders or outlines for wedding cakes or your future baby’s first birthday cake. All these shapes possible because of a do-it-yourself piping bag you can make on your own.
1 1/2 cups oatmeal or rolled oats put through chopper
FILLING:
1/2 lb. dates, chopped
1/2. cup brown sugar
1/2 cup water
Direction;
Sift dry ingredients; rub in butter with tips of fingers; add sugar and oatmeal. Spread one half crumbs in greased shallow pan 8″xl4″, pat lightly to make smooth. Cover with cooled date filling, then with remaining crumbs and bake at 350° F. 30 to 35 minutes. Cut in squares while hot and allow to cool in pan. Cook until thick.
1 1/2 cups brown sugar (or 1 cup brown sugar + 2 tsp. Sweet ‘N Low Brown)
3/4 Cup liquid Butter Buds (or 3/4 cup Promise Ultra Fat-Free margarine)
1 (21 oz.) can pie filling (strawberry, cherry, apple, or blueberry) (regular or “lite”) If using “lite” add 1 packet Sweet ‘N Low and 1 tsp. almond extract.
Directions;
Mix everything together, except the pie filling. Reserve 1 cup of the crumb mixture for topping.
Pat into a 9 x 13 x 2-inch casserole dish that has been sprayed with a non-fat cooking spray.
Pour can of pie filling on top of crumb mixture. Sprinkle the rest of crumb mixture (1 cup) on top of pie filling.
Delectable desserts are well-received by guests especially if served in crafty and palatable meringue shells. Whip the egg whites, adding the sugar slowly until stiff.
Pipe out the meringue shells in the baking pan, forming first the base and then the sides. Once finished, bake in low heat until dry. Meringue shells are crisp once removed from the oven.
Sorbet, ice cream, fresh fruit, any dessert in mind will definitely fill your tummy to the fullest.Watch the video for a clear view of the making!
Combine the egg whites, salt and sugar in a mixing bowl and place over simmering water.
Continuously beating with a whisk, heat until egg whites are hot and all the sugar is dissolved (~140 degrees). If the sugar is not completely melted, your final product will be grainy, so make sure.
Remove from the heat and place on the mixer. Whisk on medium speed until meringue is stiff, and the mixing bowl is cool to the touch. The meringue will be white with a bright sheen, and very sticky.
Switch to the paddle attachment, and on medium speed add the butter a few cubes at a time. Please note, if the meringue is not completely cool, the butter will melt instead of combining evenly.
Continue beating until all the butter is incorporated. At one point it may appear as if the mixture has “broken”, looking watery and separated like curdled milk. Continue mixing. it will all come together, I promise
Increase speed to high, and beat until smooth.
Add flavorings of your choice and tint with coloring paste.
Add sticks of butter and crisco shortening. Beat on low just to get it started.
After 1 minute turn off mixture and hand stir ingredients to ensure nothing is left behind. Turn mixture back on again to a much faster speed for another 2 minutes, this depends on the softness of the butter. Test the constistency of the mixture with a spatula.
Turn off mixer and test the constistency of the mixture with a spoon. It should be soft and smooth.
Turn mixer back on again but on low, add 2 teaspoons of clear vanilla.
Slowly stream in 5 tablespoons of heavy cream. Turn off mixer and hand stir ingredients to ensure nothing is stuck or left behind. Turn on mixer until it all perfectly blends together. You may need the other 2 tablespoons if the buttercream mixture is too thick.
Next, let the mixer run on low speed while adding 2 lbs powdered sugar. This may take a while.
Turn mixer off. Do another scrape down with the spatula, make sure you scrape all the loose sugar.
At this stage you may or may not need the other 2 tablespoons of cream in this cake frosting recipe. In the video, the buttercream was too thick so 2 more tablespoons of heavy cream were added and 1 extra tablespoon of corn syrup.
Stop and start the mixture so the liquid does not slosh out of the bowl, then run mixer on low speed and keep mixing.
After 1 minute of mixing, turn off mixer and check thickness of buttercream, this is to see if more liquid is needed.
(The thicker buttercream is perfect for piping and making buttercream flowers and decorations. However, it needs to be a little thinner for spreading icing on a cake.)
Another tablespoon of corn syrup to make it a little thinner. Keep mixer running until corn syrup is mixed completely through.
A good house wife is the light in every home. A good and wise-saver for a house wife enlightens each home more brightly.
For a budget of less that of $15, you can buy a food wrap that will last for a long time, something that can even be used to take out food from the oven without melting. Or using wax paper squares in lining round pans.
The video is a practical approach to the basics of home life so you’re prepared after the big day.
Preheat Oven; Heat oven to 190C/fan 170C/gas 5. Line two 12-hole bun tins with paper cake cases.
Cake Mixture; Cream 175g butter and 175g caster sugar together until light and fluffy. Add 1 teaspoon vanilla essence and gradually beat in 3 beaten eggs little by little, if the mixture curdles add a table spoon of flour and continue beating. Sift in 175g self-raising flour and 1/2 teaspoon baking powder and gently fold in. The mixture should easily drop off the spoon. If it doesn’t, add a little milk and keep stirring.
Bake; Divide the mixture between the cake cases filling each on about 3⁄4 full, and bake for 12-15 mins, until they are pale golden and springy to the touch. (if one tray is on a lower shelf in the oven it may need a little longer). Cool on a wire rack.
Icing; Combine 500g icing sugar with 5 tablespoons water and stir until it reaches a smooth consistency. Divide the mixture into 2 or 3 bowls and colour each bowl with your chosen food colouring, mixing thoroughly.
Top each cake with icing and a sugar flower or cherry, leave to set.
Cream the butter and sugar together until light and fluffy. Add the eggs, one at a time, and mix in. If the mixture looks as though it’s going to curdle, mix in 1tbsp flour. Fold in the remaining flour with the lemon juice and zest. Bake at 170°C (150°C fan oven) mark 3.
FOR A 15cm (6in) SQUARE or 18cm (7in) ROUND TIN
175g (6oz) each of softened unsalted butter and golden caster sugar; 3 medium eggs; 175g (6oz) sifted self-raising flour; 75g (3oz) sifted plain flour; grated zest and juice of 1 lemon
Marzipan is as delicious to eat as it is to ice over cake. No wonder, everyone scrambles to have a bit of it in every occasion. You might as well make your wedding cakes in a marzipan coat.
Simply done by dusting powdered sugar in a rolling pin and putting the rolling pin on the marzipan, pull out the baking sheet from the marzipan and spread it on top of the cake using the rolling pin. Just make sure cake is on a leveled surface and nothing can go wrong. If in doubt, just refer to this video.
Follow the recipe as indicated in the Dark Chocolate Truffle Cake recipe, with the following exceptions…
For the 25.5cm (10in) cake, at step 2 separate all but four of the eggs, then proceed as normal.
For the 30.5cm (12in) cake, at step 2 separate all but six
For the 35.5cm (14in) cake, separate all but eight
In step 4 of the cake recipe, you’ll need to use a food mixer with a whisk attachment – a handheld mixer won’t be able to cope with the large quantity of egg whites.
You will need a large food mixer – the bowl should have at least a 4 litre (7 pint) capacity. Two extra mixer bowls would be handy to put the cake mixture in while you’re whisking the egg whites for the larger cakes, but otherwise just have an extra-large basin to hand.
The cooking times are generous. For softer cakes (which may be more difficult to handle), reduce the coking time by 30min for each cake.
For step 2 of the recipe, roll out the marzipan to about 51cm (20in) square for the 25.5cm (10in) cake. For the two larger cakes we recommend that you roll out a square slightly larger than the top of the cake, then separate panels for the sides. Mould the edges together and trim with scissors for a neat finish.
Brush the tops of the marzipanned cakes with warmed apricot jam, then dust the top of the cake thickly with cocoa powder. For a glossy finish, brush the sides of the cakes with remaining apricot jam – this can be retouched when the cake is in position.
