Aug 21st, 2019, 10:56 pm

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What is it?

  • A game where you post a recipe of a cake + picture


Rules:

  • Only one post per player.
  • No duplicate images or recipes.
  • 800x800 is the max size of the images allowed.
  • This round will stay open for 48 hours.


Rewards:
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Aug 21st, 2019, 10:56 pm


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Aug 21st, 2019, 11:32 pm
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FOR THE CAKE
8 ounces (2 sticks) unsalted butter, plus more for pan
2 1/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
1/2 cup milk
1/2 cup sour cream (4 ounces)
1 1/2 cups sugar
4 large eggs
1 teaspoon pure vanilla extract
FOR THE GLAZE
3 ounces bittersweet chocolate, chopped
1/2 cup heavy cream
2 tablespoons unsalted butter

DIRECTIONS
1.
Make the cake: Preheat oven to 325 degrees. Butter a 14-cup Bundt pan. In a large bowl, whisk together flour, cocoa, baking soda, and salt. Mix milk and sour cream in a glass measuring cup.

2.
With an electric mixer on medium-high speed, beat butter and sugar until pale and fluffy, 3 to 5 minutes. Add eggs, 1 at a time, beating well after each addition; add vanilla. Reduce speed to low; add flour mixture in 2 batches, alternating with the milk mixture and beginning and ending with the flour; beat until just combined.

3.
Transfer batter to prepared pan; smooth top with an offset spatula. Bake until a cake tester comes out clean, about 55 minutes. Transfer pan to a wire rack to cool completely.

4.
Make the glaze: Place chocolate in a heatproof bowl. Bring cream to a simmer in a small saucepan; pour over chocolate. Let stand 2 minutes. Add butter, and mix until smooth. Let stand, stirring occasionally, until slightly thickened. Pour glaze over cake.
Aug 21st, 2019, 11:32 pm

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Aug 22nd, 2019, 3:51 pm
Red Velvet Cake

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Ingredients

DRY INGREDIENTS
2 2/3 cups (400 g) plain cake flour
2 tbsp (10 g) cocoa powder , unsweetened
1 tsp (5 g) baking soda / bi-carb soda , NOT baking powder
Pinch of salt

WET INGREDIENTS
1/2 cup (115 g) unsalted butter , softened (1 US stick)
1 1/2 cups (330 g) caster / superfine white sugar
2 eggs , at room temperature (around 2 oz / 60g each)
1 cup (250ml) vegetable oil
1 tsp white vinegar
2 tsp vanilla extract (or essence)
1 cup (250 ml) buttermilk, at room temperature
2 1/2 tbsp red food colouring liquid

FROSTING
14 oz (400 g) Philadelphia Cream Cheese, block , softened but not too soft
1/2 cup (115 g) unsalted butter , softened (but not too soft)
1 1/2 tsp vanilla extract
4 cups (450 g) soft icing sugar / powdered sugar sifted


Instructions
Preheat oven to 180C/350F (all oven types). Butter 2 x 21cm / 8" round cake pans (sides and base) and dust with cocoa powder.

Sift the Dry Ingredients and whisk to combine in a bowl. Place butter and sugar in a bowl and beat with electric beater or in stand mixer until smooth and well combined (use paddle attachment if using stand mixer). Add eggs, one at a time, beating in between to combine. At first it will look curdle - keep beating until it's smooth. Add vegetable oil, vinegar, vanilla, buttermilk and red food colouring. Beat until combined and smooth. Add Dry Ingredients. Beat until just combined - some small lumps is ok, that's better than over mixing. Divide batter between cake pans. Bake for 25 - 30 minutes on the same shelf, or until a toothpick inserted into the centre comes out clean. Rest for 10 minutes in the pan then turn out onto a cooling rack and allow to cool.

FROSTING
Beat together cream cheese, butter and vanilla for 3 minutes (this makes it really smooth and changes from yellow to almost white). Add icing sugar and beat for 2 minutes or until frosting is light and fluffy to your taste. If your frosting seems too runny (depends on quality of cream cheese/ if the cream cheese was too soft), just add more icing sugar.

FROST CAKE
Cut the top off the cake using a serrated knife (to make the layers neat).
Spread one cake with 1 1/2 cups of frosting. Top with the other cake. Spread top and sides with remaining frosting.
Optional: Crumble offcuts and use to decorate the top rim and base of the cake.
Aug 22nd, 2019, 3:51 pm
Aug 23rd, 2019, 3:01 am
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Ingredients
You'll need 3 x these ingredients for six sponges
125g butter, softened, plus a little extra for greasing
225g plain flour
150g golden caster sugar
3 medium eggs (very important to use the correct size)
1 tsp baking powder
pinch of salt
1 tsp vanilla extract
edible food colouring - red, orange, yellow, green, blue and purple, plus optional pink (see below)

For the icing
1 tsp vanilla extract
3 x 250g tubs cream cheese or mascarpone
350g icing sugar

Method
1. Heat oven to 180C/160C fan/gas 4. Grease 2 x 20cm round sandwich tins and line the bases with baking parchment. Tip all the sponge ingredients, apart from the food colouring, into a mixing bowl, then beat with an electric whisk until smooth.

2. Working quickly, weigh the mixture into another bowl to work out the total weight, then weigh exactly half the mixture back into the mixing bowl. Pick 2 of your colours and stir a little into each mix. Keep going until you are happy with the colour – the colour of the batter now will be very similar to the finished cake, so be brave! Scrape the different batters into the tins, trying to spread and smooth as much as possible – but try not to waste a drop of the batter – a rubber spatula will help you. Bake on the same oven shelf for 12 mins until a skewer poked into the middle comes out clean.

3. Gently turn the cakes out onto a wire rack to cool. Wash the tins and bowls thoroughly, and start again from step 1 – this time using another 2 colours. Unless you’re making the optional pink layer, repeat one more time to get 6 sponges, all of different colours. Leave them all to cool.

4. To make the icing, very briefly beat the vanilla and cream cheese or mascarpone with an electric whisk until smooth. Sift in the icing sugar and gently fold in with a spatula. Be careful – the more you work it, the runnier it will get, increasing the chance of splitting.

5. Smear a little icing on your cake stand or plate – just a splodge to stick the first sponge. Start with the red, then spread with some icing right to the very edge. Repeat, sandwiching on top the orange, yellow, green, blue and finally purple sponges. Spread the remaining icing thickly all over the sides and top of the cake.
Aug 23rd, 2019, 3:01 am
Aug 23rd, 2019, 9:38 am
Maltesers chocolate chiffon cake

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Ingredients:
eggs 6, separated
cream of tartar 1/2 tsp
cocoa 60g
plain flour 260g
golden caster sugar 360g
bicarbonate of soda 11/2 tsp
table salt 1 tsp
vegetable oil 125ml
vanilla extract 2 tsp

FOR THE BUTTERCREAM
slightly salted butter 500g, at room temperature
icing sugar 200g
drinking chocolate 50g
milk 2-3 tbsp

TO DECORATE
Maltesers 5 x 135g pouches

Method
STEP 1

Line the bottom and sides of a 23-24cm (at least 10cm deep) cake tin with baking paper. Heat the oven to 180C/fan 160C/gas 4. Beat the egg whites and cream of tartar until stiff. Put the remaining cake ingredients into a separate bowl with 190ml water and blend to a rich, thick chocolate mixture. Fold in the egg whites. Don’t beat the mixture, as you want to keep the egg whites fluffy. Just fold and fold and fold.

When the mixture has no more visible white streaks, pour it into the tin. Bake for approximately 1 hour. When it is ready it will feel spongy and there will be a soft crust on the top. Cool IN the tin for about 10 minutes then turn it out, peel off the paper and cool on a wire rack.

STEP 2

Put the cake on a cakeboard or plate, with about 3-4cm space from the cake to the rim of the plate. Put the buttercream ingredients into a large bowl and beat until really soft, creamy and fluffy. If you need it to be a softer, just add a spoon of milk and mix again.

STEP 3

Ice the cake in an even layer. Starting at the bottom of the cake, by the plate, and working your way all around the cake, take one Malteser at a time and push them into the icing. Then start the next layer, resting the next layer of Maltesers on the layer below. Keep going until you get to the top, then in circles, work your way into the middle until the whole cake is covered.
Aug 23rd, 2019, 9:38 am

Infy
Aug 24th, 2019, 7:53 pm
The Ultimate Decadent Chocolate-and-Cream Layer Cake

Ingredients

CAKE
Cooking spray
7.33 ounces whole-wheat pastry
flour (about 1 3/4 cups)
3/4 cup unsweetened cocoa
1 1/2 teaspoons baking powder
1/2 teaspoon table salt
1/2 teaspoon baking soda
1 1/4 cups granulated sugar
1/2 cup canola oil
2 large eggs
1 cup fat-free buttermilk
1/3 cup warm water
1 1/2 teaspoons vanilla extract

GLAZE
1/2 cup powdered sugar
1/4 cup unsweetened cocoa
1 ounce semisweet chocolate chips
2 tablespoons 2% reduced-fat milk
1 tablespoon unsalted butter Dash of table salt

YOGURT CREAM
1/2 cup heavy whipping cream
1/3 cup powdered sugar
1/2 cup plain 2% reduced-fat Greek yogurt
1/4 teaspoon vanilla extract

FRUIT TOPPING
1 cup fresh blackberries
1 (6-oz.) container fresh raspberries
1 cup small strawberries
2 tablespoons pomegranate arils (optional)

How to Make It

Step 1
Preheat oven to 350°F.

Step 2
Prepare cake: Coat 2 (9-inch) round cake pans with cooking spray; line bottoms of pans with parchment paper. Coat paper with cooking spray; set aside.

Step 3
Weigh or lightly spoon flour into dry measuring cups; level with a knife. Place flour, cocoa, baking powder, salt, and baking soda in a bowl; whisk to combine.

Step 4
Place granulated sugar, oil, and eggs in a large bowl; beat with a handheld mixer on medium speed until well blended, about 2 minutes. Beat in buttermilk, 1/3 cup warm water, and vanilla. Add flour mixture; beat on low speed just until combined. Increase speed to medium, and beat 1 minute.

Step 5
Divide batter evenly between prepared pans. Bake at 350°F until a wooden pick inserted in center comes out clean, 23 to 25 minutes. Cool cake layers in pans on a wire rack 10 minutes. Invert cakes onto rack; remove parchment paper. Let cake layers cool completely.

Step 6
Prepare glaze: Combine powdered sugar, cocoa, chocolate chips, milk, butter, and salt in a small saucepan. Cook over low, stirring constantly, until butter and chocolate melt, about 3 minutes. Let cool slightly.

Step 7
Prepare yogurt cream: Place cream and powdered sugar in a large bowl; beat with a handheld mixer on high speed until stiff peaks form, about 1 minute and 30 seconds. Add yogurt and vanilla; beat on high speed until combined.

Step 8
Place 1 cake layer on a cake stand or plate; top evenly with yogurt cream, leaving a 1/2-inch border. Top with second cake layer. Carefully pour chocolate glaze over top of cake, spreading to edges. Arrange berries and, if using, arils on top.

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Aug 24th, 2019, 7:53 pm

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Online
Aug 25th, 2019, 12:30 am
TRES LECHES CAKE

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Ingredients
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
5 large eggs , separated
1 cup granulated sugar , divided
1/3 cup whole milk
1 teaspoon vanilla extract
12 ounce can evaporated milk
14 ounce can sweetened condensed milk
1/4 cup whole milk

For the whipped topping:
1 pint heavy whipping cream , for Whipping
3 Tablespoons granulated sugar or powdered sugar
1/2 teaspoon vanilla extract
ground cinnamon , for topping

Instructions
Preheat oven to 350 degrees F.
Lightly spray a 9x13'' pan with non-stick cooking spray.
In a medium bowl combine flour, baking powder, and salt in a large bowl.
Separate the eggs into two separate bowls.
Add 3/4 cup sugar to the bowl with the egg yolks and mix on high speed until yolks are pale yellow. Add the 1/3 cup milk and vanilla and stir to combine.
Pour the egg yolk mixture over the flour mixture and stir gently just until combined (don't over-mix).
Use electric beaters to beat the egg whites on high speed. Gradually add the remaining 1/4 cup of sugar as you mix and continue beating until stiff peaks.
Fold egg whites into the batter gently, just until combined. Pour batter into prepared pan. Make sure to smooth it into an even layer so your baked cake doesn't have divots in it.
Bake for 25 to 35 minutes, or until a toothpick inserted in the center of the cake comes out clean. Remove from the oven and allow cake to cool completely.
Combine the evaporated milk, sweetened condensed milk, and whole milk in a small bowl. Once the cake has cooled use a fork to poke holes all over the top of the cake.
Slowly pour the milk mixture over the the top of the cake, making sure to pour near the edges and all around.
Refrigerate the cake for at least 1 hour or overnight, to allow it to soak up the milk.
In the meantime, whip the heavy cream, sugar and vanilla until stiff peaks. Smooth over the top of the cake. Sprinkle cinnamon on top. Serve with fresh sliced strawberries, if desired. Enjoy!
Aug 25th, 2019, 12:30 am
Aug 29th, 2019, 1:14 pm
Rewards have been paid. Thanks for playing folks! :D
Aug 29th, 2019, 1:14 pm


If you like a book, please buy it to support the author.
If my links are dead, please use the REUPLOAD BUTTON [No posting in topics!]
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