Ginger Bundt Cake Recipe

Delicious chocolate Bundt cake is one of the varieties that is delicious and suitable for many gatherine of people in occassions and events.
Do you know the meaning of the word, Bundt? Actually, it comes from the German word bund, which means, "a gathering of people."
When you add cake to the word Bundt, you get the meaning of people gathering around my cake.
You can bake Bundt or Butter cakes for fundraisings, your bake sales or any church events. Make your family happy and try this cake recipe for them this weekend. Enjoy!

Ginger Bundt Cake Recipe

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons ground ginger
• 1/4 teaspoon salt
• 3/4 cup or 1 1/2 sticks of softened butter
• 3/4 cup firmly packed brown sugar
• 1 teaspoon vanilla extract
• 3 large eggs

Ginger Cream Filling

• 3/4 cup heavy cream
• 2 tablespoons icing sugar
• 1 teaspoon ground ginger

1. Preheat oven to 350 Fahrenheit. Butter and flour two 8-inch round cake pans. Line with waxed paper. Butter the paper. Sift the flour, baking powder, ginger and salt into a large bowl. Beat the butter, sugar and vanilla in a large bowl with an electric mixer at high speed until creamy.
2. With mixer at medium speed, add the eggs, one at a time, until just blended after each addition. With mixer at low speed, gradually beat in the dry ingredients. Spoon half the batter into each of the prepared pans.
3. Bake for 25-35 minutes or until a toothpick inserted into the center comes out clean. Cool the cakes in the pans for 10 minutes. Turn out onto a rack. Carefully remove the paper and let cool completely.
4. Ginger Cream Filling: With mixer at high speed, beat the cream, icing sugar and ginger in a large bowl unti stiff. Place one cake on a serving plate and spread with the cream. Top with the remaining cake. Makes 8-10 slices.
For your information, these recipes have since been quite popular and bundt cake pan sales have increased due to its originality and uniqueness.
For your fundraising event; they are pretty cakes, makes for a great presentation and could bring in more money than a yellow sheet cake.
If you are interested, there is another benefit to these cakes; they are fairly easy to transport to any of your events.

Beautiful Wedding Cakes Pictures

Do you know of any rule that states costly marriage ceremony cakes are always better than inexpensive wedding cakes? Of program you do not as these kinds of a rule does NOT exist. As a make a difference of reality a inexpensive cake can be just as stunning and tasty as a wildly expensive one. Never believe it? Nicely then just appear over these simple strategies to understand how you as well can get awesomely scrumptious & surprisingly cheap marriage ceremony cakes.

1. Amateur Bakers. You don’t have to employ your brother nephew or that strange child across the road but you Ought to hire a person that is NOT a “professional baker” working in a private bakery.

Such people charge ridiculous sums of cash for “special” cake even if it’s not that extravagant also. An at-house cake baking expert — somebody who is aspiring to become a non-public baker — will make extremely low-cost wedding ceremony cakes that style just as good as (if not better than) super costly ones.

2. Grocery Stores. If its a more compact wedding ceremony with less visitors you could pop into your neighborhood grocery shop and see what they have obtainable. These kinds of locations have a wide variety of outstanding cakes and they will be Far Significantly much more inexpensive than if you went with a non-public bakery. Request a handful of concerns and see if you can get a low-cost custom cake order for your marriage ceremony.

3. Make It Oneself. Use an online e-manual about wedding cake making and do everything your self. After one or two small apply cakes you ought to be all set for the real offer. Making your own customized cake for the wedding will expense mere pennies per slice.

4. Hire Fake Cake. This option is turning out to be increasingly much more well-liked for budget weddings these of which Call for low-cost wedding ceremony cakes. The cake looks real feels actual and even has a hidden compartment for a real piece of weding cake. Every person will be fooled into consuming straightforward sheet cake whilst the bride & groom preserve a fortune in the procedure.

How To Make Lemon Cake?

Lemon Cake

When deciding on what cake recipe you will like to create, why not try a tasty lemon cake.

There is an almost endless variety of lemon cake recipes including lemon cake with apple and almond topping,
coconut muffins, lemon glaze, lemon date, short cake, muffin butter almond, lemon and cinnamon tea cake, ladyfingers, meringue sponge cake, vanilla cheesecake, yogurt cake and lemon sour cream.
A suggestion to serve your home-made lemon cake with a yogurt or whipped soy cream with your dessert.
Try this quick lemon sour cream cake recipe which makes 8-10 slices with your family tonight. Your oven is waiting for you!
Lemon Sour Cream Cake Recipe

• 1 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (1stick) softened butter
• 1 cup granulated sugar
• 1 tablespoon grated lemon or lime zest
• 6 large eggs
• 3/4 cup sour cream
• 1/4 cup icing sugar

1. Preheat the oven to 325 degree Fahrenheit. Butter a 9-inch baking pan. Sift the flour, baking powder, and salt into a medium bowl. Beat the butter, sugar and lemon zest in a large bowl with an electric mixer at medium speed until creamy.
2. Add the eggs, one at a time, until just blended after each addition. With mixer at low speed, gradually beat in the dry ingredients, alternating with the sour cream. Spoon the batter into the prepared pan.
3. Bake for 40-50 minutes or until a toothpick inserted into the centercomes out clean. Cool the cake completely in the pan on a rack. Dust with the icing sugar. Enjoy!!!
Now, just remember that when you host your next dinner party and want something easy yet impressive and a bit out of the ordinary-try lemon cake mix recipes.

There’s Only One Fruitcake In The Entire World

There’s only one fruitcake in the entire world, right? The original re-gift, this proverbial fruitcake keeps getting passed along year after year because nobody wants it.
Like the equally inedible Twinkie, which I have heard has a shelf life of 30 years (or so I learned from my father-in-law, who bought each of his five children a Twinkie upon their arrival and then presented it on his or her 30th birthday), and the current “it” treat the marshmallow Peep, the fruitcake is nearly a non-food. To my knowledge I have never eaten fruitcake, nor have I ever seen any eaten. But I have seen the dry, faded, unnaturally colored cakes themselves, every year at holiday time and in nearly every house. The ubiquitous unwrapped fruitcake. You can smell it through the plastic.
Is this simple nostalgia? A throwback to hard(er) times, lest we forget that some people actually had to eat such things, and not just buy them to look at them and talk about how icky they are?
Fruitcake should, by definition, be delicious. Who doesn’t like fruit and cake? There are many much-maligned items that grace the obligatory yuletide table, which seldom meet the taste buds of anyone. For instance there’s wassail, figgy pudding, trifle, buche de noel (“yule log”), and the oft-disputed egg nog (people either love it or they hate it, they either cook it or they don’t). Such things can be good—and are good—if made well, using the fine, modern ingredients we have at our disposal in this first decade of this new century.
Here’s a recipe for an entirely edible fruitcake, made more delicious with a side serving of creole whiskey sauce, and some egg nogg to wash it down.
Fruit Cake
First make a simple syrup:
1 cup granulated sugar
1 cup water
1 1/2 tablespoons lemon zest, cut in strips
2 tablespoons lemon juice
Combine sugar and water in a saucepan over medium-high heat. Add the lemon zest and juice and bring to a boil, stirring to dissolve the sugar. Boil for 2 minutes and remove from the heat.
For the cake:
1/2 pound mixed dried fruits, such as blueberries, cranberries, cherries, raisins, and chopped apricots
1/2 pound, (2 sticks) unsalted butter, at room temperature
1 cup plus 2 tablespoons granulated sugar
4 large eggs
1/2 cup Grand Marnier, or other orange-flavored liqueur
2 cups bleached all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
Pinch freshly grated nutmeg
1/2 cup slivered almonds, toasted
1/2 cup pecan pieces
1/2 cup walnut pieces
1/4 cup bourbon
Put the dried fruits in a large mixing bowl. Pour the simple-syrup over them, toss to coat and let steep for 5 minutes. Strain and reserve the syrup.
Cream the butter and together. Beat until the mixture is fluffy and smooth, about 2 minutes. Add the eggs 1 at a time, mixing in between each addition. Add 1/4 cup of the Grand Marnier.
Combine the flour, baking powder, salt, cinnamon and nutmeg in a medium-size mixing bowl and blend well. Add this mixture 1/2 cup at a time to the butter mixture Add the warm fruit and all of the nuts a little at a time, mixing well. Scrape down the sides of the bowl and the paddle.
Preheat the oven to 350 degrees F.
Lightly grease a bundt pan. Pour the batter into the pan and bake until golden brown and the top springs back when touched, about 45 to 50 minutes.
Cool the cake for 20 minutes in the pan, then remove and continue to cool upside-down on wire racks. Make tiny holes with a toothpick randomly on the rounded end of the cake. Combine the remaining simple syrup with the remaining 1/4 cup of Grand Marnier and the bourbon. Wrap the cake in a layer of cheesecloth and pour 1/4 cup of the syrup over the top of each cake. Store in a plastic zip bag for 3 or 4 days until the cake is slightly stale. Sprinkle syrup over cakes once every 2 to 3 days until all of the syrup is used. Let the cakes age for up to 3 weeks before eating.

Making Coffee Cake

If you like baking at home you will surely discover that coffeecake will be a great choice to make.
Once you have the coffeecake recipes and ingredients for your favorite cake, which may be a coffee butter cake to glazed cake recipes, you willinstantly be hooked on the wonderful aroma, moistness and delightful taste of these coffeecakes.
We believe that if you want a recipe to make your own freshly baked cakes, just simply look here and you will be able to find various differentrecipes made out of anything, whether it may be spices, fruits or nuts.
Once you prepared one of these cakes and get a real working idea about them then you can become very creative yourself.
Here is a suggestion for those cake lovers; it should not be served until after dinner and should be enjoyed with a cup of coffee. It is not something that is eaten quickly.
You will have some coffee, stop for a nibble on a piece of cake and mostly talk, giving time to catch up on the daily events However, the most important thing of them all is for you to enjoy and savor the moments.
If you really want to bake up one that will make your friends and family say "wow" then you need to find your own special recipes.
But where can you find some of these amazing cake recipes? Here of course!
Apricot-Almond Coffeecake

• 4oz. cream cheese, softened
• 1/2 cup apricot preserves
• 1(16oz) package pound cake mix
• 1 (8oz) container sour cream
• 1/2 cup milk
• 2 large eggs
• 1/2 tsp almond extract
• 1/2 sliced almonds

Glaze

• 1. Preheat oven to 350 Farenheit degree. Beat cream cheese, apricot preserves and 1 Tbsp cake mix at medium-low speed with an electric mixer just until blended.
• 2. Beat sour cream, milk, eggs, almond extract and remaining cake mix at low speed with an electric mixer 30 seconds or until blended. Increase speed to medium and beat for 3 more minutes.
• 3. Pour sour cream batter into a lightly greased 13 x 9 inch pan. Dollop cream cheese mixture by rounded tablespoonfuls evenly over batter. Swirl batter gently with a knife. Sprinkle almonds over top.
• 4. Bake at 350 fahrenheit for 25-30 minutes or until light golden and a wooden pick inserted in center comes out clean. Cool in pan on a wire rackfor 20 minutes. Drizzle Glaze over slightly warm cake or individual pieces.

Glaze:

• 1 cup powdered sugar
• 1/2 tsp. vanilla extract
• 1 to 2 Tbsp milk

Preparation: Stir together powdered sugar,vanilla and 1 Tbsp. additional milk, if necessary, for desired consistency.

The History Of Moon Cakes And Moon Festival

The Moon festival (also called the Mooncake or Mid-Autumn festival) falls on September 12th in the year 2011. What is the Moon festival? Every year on the fifteenth day of the eighth month of the lunar calendar, when the moon is at its maximum brightness for the entire year, the Chinese celebrate "zhong qiu jie." Children are told the story of the moon fairy living in a crystal palace, who comes out to dance on the moon's shadowed surface. The legend surrounding the "lady living in the moon" dates back to ancient times, to a day when ten suns appeared at once in the sky. The Emperor ordered a famous archer to shoot down the nine extra suns. Once the task was accomplished, Goddess of Western Heaven rewarded the archer with a pill that would make him immortal. However, his wife found the pill, took it, and was banished to the moon as a result. Legend says that her beauty is greatest on the day of the Moon festival.

 According to another legend, on this day the "Man in the Moon" was spotted at an inn, carrying a writing tablet. When questioned, he said he was recording the names of all the happy couples who were fated to marry and live happily forever after. Accordingly, just as June is the traditional month for exchanging nuptials in the west, many Chinese weddings are held during the eighth lunar month, with the fifteenth day being the most popular.

Of course, the most famous legend surrounding the Moon festival concerns its possible role in Chinese history. Overrun by the Mongols in the thirteenth century, the Chinese threw off their oppressors in 1368 AD. It is said that mooncakes - which the Mongols did not eat - were the perfect vehicle for hiding and passing along plans for the rebellion. Families were instructed not to eat the mooncakes until the day of the moon festival, which is when the rebellion took place. (In another version plans were passed along in mooncakes over several years of Mid-Autumn festivals, but the basic idea is the same).

Today, Chinese people celebrate the Mid-Autumn festival with dances, feasting and moon gazing. Not to mention mooncakes. While baked goods are a common feature at most Chinese celebrations, mooncakes are inextricably linked with the Moon festival. One type of traditional mooncake is filled with lotus seed paste (see side photo). Roughly the size of a human palm, these mooncakes are quite filling, meant to be cut diagonally in quarters and passed around. This explains their rather steep price (around $5.00 in Canada). A word of caution: the salty yolk in the middle, representing the full moon, is an acquired taste.

More elaborate versions of mooncakes contain four egg yolks (representing the four phases of the moon). Besides lotus seed paste, other traditional fillings include red bean paste and black bean paste. Unfortunately for dieters, mooncakes are rather high in calories.

While in the past mooncakes took up to four weeks to make, automation has speeded up the process considerably. Today, mooncakes may be filled with everything from dates, nuts, and fruit to Chinese sausages. More exotic creations include green tea mooncakes, and ping pei or snowskin mooncakes, a Southeast Asian variation made with cooked glutinous rice flour. Haagen-Daz has even gotten into the act by introducing a line of ice cream mooncakes in Asian markets.

Given the difficulty of making them, most people prefer to purchase their mooncakes instead of making them. You'll find them at Asian bakeries beginning around mid-August. Meanwhile, for those with a culinary bent, here are several recipes.

What's Moon Cake?

During the Yuan dynasty (A.D.1280-1368) China was ruled by the Mongolian people. Leaders from the preceding Sung dynasty (A.D.960-1280) were unhappy to live under foreign rule. They decided to coordinate a rebellion without it being discovered. The leaders of the rebellion, knowing that the Moon Festival was drawing near, ordered the making of special cakes. Inside each moon cake was a message with the outline of the attack. Because it's a Han (the main clan before the Mongolian took over) cake, the Mongolian people are not interested. On the night of the Moon Festival, the rebels successfully attacked and overthrew the government. What followed was the establishment of the Ming dynasty (A.D. 1368-1644). Today, moon cakes are eaten to commemorate this legend.

Traditional moon cakes are round pastries filled with lotus seed paste with one to four egg yolks, weight about 180 grams each. The more egg yolks in the moon cake, the more expensive it is and more prestigious when present them as presents to relatives. You can buy mooncake one by one though shops always sell their mooncakes in a tin box of 4.

Modern moon cakes - modern bakers are trying to be different. In Hong Kong, you can find dozens varieties of moon cake with nuts or ham, with white lotus seed paste, red bean paste, green bean paste, fruit or coffee flavor. About 10 years ago, a baker called Tai Pan introduced a new white stretchy pastry for their moon cake. They called it "Snowy moon cake" which is very different from the traditional baked, slightly crumbly pastry. It's certainly more popular with the younger generation, though the older generation will look at it and say, "Not traditional!". Then we have chocolate mooncakes, ice cream mooncakes from Haagen Dazs.

Packaging - Besides new ingredients in the moon cakes, you have more choices of sizes and packaging these days. There are mini-mooncakes for those who would like to watch their weight but still want to be traditional and have a moon cake on the Mid-Autumn Festival day. Mini-moon-cake often comes in a tin box or cardboard box of 6 or 8. Other layout like "7-star around the moon" which means 7 mini or full size moon cakes surrounding a standard full size moon cake in the middle in a round tin. It's ideal as gift for your mother-in-law but it costs a lot more (8 mooncakes!)

In 2008, the traditional moon-cake-bakers challenge the modern bakers with new packagings. Nice heavy wooden box with fancy carving decoration or various cartoon character like Thomas the Tank Engine or Doraemon theme boxes with games/toys are available.

Benefits Of Eating Cakes

Cakes are the wellness demons. At least that’s what we have been told. With all the sugars, calories, and fats they give, it’s no question they are believed to be bad for us. They are even frequently referred to as decadent and sinful. That’s because they are rich and oh so luscious that every bite seems to be prohibited. But even if they are regarded as the evil incarnate for some, cakes, even the most decadent ones, actually have heavenly effects for our body.

Nutritional experts and physicians have been telling us that cakes are filled with bad-for-you ingredients like sugar and others, but what only a few knows is that cakes have good effects on our physical and mental health also.
Its nutritional value for our physical wellness depends on the kind of cake we are talking about. While specialists say eating chocolate cakes, especially the dark variety, is good for you when eaten in moderation, there’s as well something good to be said with the fruity kind.

But whatever kind of cake you desire, as long as you wish it, is still good for you. How come? It’s all about our mental health. Denying yourself the rich and luscious chocolate overload cake would just make you feel disappointed.

For all the negative effects we heard about eating rich cakes, only a few has been mentioned about its benefits. Treating yourself to a piece of the richly delightful confectionery sweet, such as the cakes beautifully exposed in bakeries, can bring you intense happiness and pleasure.

Enjoy Eating Cakes

Treats are good for us. The media is regularly reminding us about the things that we should not be doing, the things that are bad for us or are detrimental to our health and well-being. There always seem to be a new report that informs us about the dangers of some aspect of food, drink, exercise and so on. Increasingly there is a groundswell of opinion that is starting to rebel against this attitude and say that treats are good for us. And, in truth, they are an easy and effective way to de-stress and unwind.

Surely the best way for a good quality of life and happiness is to adopt a more balanced attitude. Have a treat but not every day of the week. Eat what you like, but ensure that there is a healthy and common sense approach applied to the amounts and ingredients used. Go out and party but remember that to earn the money needed to finance that lifestyle requires you to be up bright and early in the mornings.

Diets can be difficult to live by. They are often about deprivation and many people find that when they are on a diet they constantly think about food, what they have eaten, when they are going to eat next, what they are going to eat, what they are allowed to eat. Once they have finished being on their diet many people find that they have learned nothing about eating healthily and often revert back to their old ways, putting the weight, and often more, back on again.

I discuss a healthy eating regime with my clients, a way of eating that will be with them all their lives. This means that they can go out and have fun, eat a lovely meal, have dessert, but then the next day start eating the healthy way again. This approach can also be applied to every other area in life too. Have fun in the casino from time to time, but be aware of it becoming too much of a pull. Enjoy drinking but notice if the volume is increasing over time.

I liken this mindset to a bank account. If a holiday, Christmas or an expensive time is approaching then we try to economise before and afterwards so that we can have a really good time when we want to. We plan to accommodate it, beforehand saving a little, afterwards, catching up with any over spending. That way we balance the books. We understand why we are doing it. We appreciate that it is a commonsense approach towards keeping in control of the situation.

People often use this approach with alcohol. If they have had a heavy weekend many people will not want to touch an alcoholic drink because they feel jaded or hung over. They will often take a few days to recover and give their body a break. In fact an increasing number of people do not drink in the week and it is a good way of reducing their intake. They find that this results in them having a healthier attitude towards alcohol and towards drinking in general. Enjoying it, but not drinking to excess.

Treats are good for us. They are an important way of relaxing and letting off steam. They are an effective way of managing stress and unwinding. They are rewards for effort and a way of giving us a quality of life, especially if times are a little tough. So, that bar of quality chocolate or decent bottle of wine, that bunch of flowers or half an hour in a candle lit bath can make a big difference to how we feel and that can last for some time.

The saying 'you cannot have your cake and eat it' comes to mind. I believe that we can have our cake and eat it, but not all the time. Sometimes it is nice to look at it and appreciate it as a goal to be worked towards, other times we want to enjoy eating it. The times when we enjoy eating it the most are usually when we feel that we have earned it and deserve it. Then we can sit and feel really good about ourselves and our efforts.

Decorating Your Cake

Beautifully iced and decorated cakes immediately draw the eye at weddings, birthday parties, and special events. Cakes can be iced with buttercream, royal, fondant, or cooked icings, and they may feature icing flowers, spun sugar, candy or sprinkles. Cake decorations may include fountains, flowers, or figurine toppers.

How many times have you wished you could decorate a lovely cake and present it to a friend? While creativity and skill are needed to decorate a cake, the right tools, supplies, and techniques make this wish much easier to attain. Cake decorating, like any art or craft, requires knowledge of the subject, careful planning, and practice.

To learn cake decorating techniques and skills, take some lessons offered by your local craft store. An instructor can show you how to prepare your cake and icing, how to assemble and hold a decorating bag correctly, and how to form and apply decorations. After you have mastered cake baking, icing preparation, and basic cake decorating techniques, you can develop your skill and expand your knowledge on your own. Of course, a "how to" book can make it easier to learn! Try out recipes for cakes, and bake a few samples for your family and friends to try. Mix up a variety of icing recipes, and experiment using some of the different decorating tips that are available. Practice on a cookie sheet lined with waxed paper — pipe rows of borders and garlands with each tip until you're satisfied with the results. Learn how to form drop flowers with different tips, and make roses using a flower nail. Don't forget to pipe leaf shapes, and practice writing text messages. Use several different icing colors to see what effect a multi-colored border or flower will produce.

Before you begin baking or icing your cake, plan how it should look and taste. Will it have a birthday, wedding, or anniversary theme? Or will it feature a special theme for a holiday or commemorative event? Which cake size is appropriate for the expected number of guests? What cake and icing recipes will you use, and will the cake include a filling? What colors do you plan to use?

After your planning is completed, gather up your recipe and supplies, and bake the cake. While it is baking and cooling, you can prepare your cake board and mix the icings. Buttercream flower decorations can even be piped onto waxed paper and frozen ahead of time, then placed on the iced cake. Royal icing decorations can also be done ahead and allowed to dry for later placement. When your cake is cool, continue to prepare and ice your cake using the techniques you have learned. The iced cake "canvas" is now ready for all the finishing touches!

Delicious Wedding Cake For You

The delicious wedding cake has been a basic part of the wedding celebrations in Western cultures since the middle of the 19th century. The development of the delicious wedding cake has followed the development of culinary and confectionery advancement. While throughout most of Western history, these elaborate cakes in general were the privilege of the wealthy, wedding cakes are nowadays common to most Western wedding celebrations. Around the world many variations on the delicious wedding cake, or rather the wedding pastry or sweets, already exist.

When searching for the right delicious wedding cake, don’t forget to think about the guest. It will be honor for the host to see the guest love the delicious cake party. To get the delicious wedding cake the host may buy the cake from any cake store, since there are many of the cake store which are now provides many delicious wedding cake with many variation of color, taste, and price. But if the host don’t have enough money, or let’s say to safe the money, the host may make the cake in her own kitchen.

No need to worry, to crate the delicious wedding cake, the host don’t have to be a professional cake maker, since there are many site available which provides many recipes to make a delicious wedding cake. To open the inspiration in making delicious wedding cake, the host may pepping at the site, see the cake photos, preparations, and many other technique, then try to create the delicious wedding cake. Then when choosing the wedding cake will be mess their head, since they should match it together with their style, the wedding theme and the decoration. To help the bride and the grooms, today, there are many of the delicious wedding cake shop which is ready to decorate and give a wedding cake selection which will absolutely match to the wedding theme which provides the delicious wedding cake.

Beautiful Cakes Pictures

Good cake pictures have the ability to make your mouth water and your stomach rumble. Here are 18 delicious pictures that do just that.

Birthday Cake by Will Clayton

 Wedding Cake by Cat

Gâteau mousse de Framboise by Ruby Ran

Cup Cake Magnolia Bakery by Yannick Garcia

Decorating Your Wedding Cakes

Weddings are the beginning of a couple’s life together. It signifies the end of their separate lives and the start of their journey together. This is the reason why weddings are usually grand and festive. And with a once-in-a-lifetime celebration like this one, it is only proper that couples spend a lot of money for all that will be used and consumed throughout the ceremony. Among the things that will be prepared for, wedding cakes are usually the ones that get a lot of attention. This is only proper, since the cake will by the symbolic centerpiece of the wedding. So when you get those pictures of wedding cakes, does it occur to you the costs that may arise when you decide on one?

If you do have the skill, you can decorate the cake on your own. In some instances that you don’t, ask for someone you know who can help you out. In fact, turn this into a fun affair for the bridesmaids instead. It’s always better to do something in a group, especially if it involves something like this. Design your cakes with edible laces and flowers. It doesn’t have to be pretty; it just has to be right. Finally, a wedding cake is never complete without wedding cake toppers. Again, for those with the skill in the arts, why not try making your own toppers? Build a paper mache of your little bride and groom instead of buying those costly wax figures.

Finally, and most important of them all, never settle for just any cake! This is the most important celebration that any couple will have as it signifies the start of their journey together. Never settle for anything less. Go for the best wedding cake that can accommodate you and your loved one in this special day.

History Of Birthday Cakes

Some historians think that the custom of the birthday cake was observed in ancient Greece, and they report that the birthday cake began with the Greeks who used to make honey cakes or bread. Ancient Romans celebrated three different types of birthdays: Private celebrations among family and friends, the birthdays of cities and temples, and the birthdays of past and present emperors or members of the imperial family. The 50th year was celebrated with a honey cake made of wheat flour, grated cheese, honey, and olive oil.

　　Others contend that the Birthday Cake tradition was started in Germany in the Middle Ages where a sweetened bread dough was made in the shape of the baby Jesus in swaddling clothes and were used to commemorate his birthday. The Birthday Cake later re-emerged in Germany as a kinderfest, or a birthday celebration for a young child.
　　In England, birthday cakes are baked with symbolic objects inside. In medieval times, objects such as coins and thimbles were mixed into the batter. People believed that the person who got the coin would be wealthy, while the unlucky finder of the thimble would never marry. Today, small figures, fake coins and small candies are more common.
　　Birthday candles originally were placed on cakes to bring birthday wishes up to God. In ancient times, people prayed over the flames of an open fire. They believed that the smoke carried their thoughts up to the gods. Today, we believe, that if you blow out all your candles in one breath, your wish will come true.
　　In the beginning the cakes used to be similar to bread. They were sweetened with honey and enhanced with nuts and dry fruits. According to food historians, ancient Egyptians were the first to show evidence of advanced baking skills. Medieval European bakers used to make fruitcakes and gingerbread that could last for months. Around the middle of 17th century, Europeans had made considerable advancement in the art of making cakes. They began to make what can be called precursor to modern cakes that were round and had icing. This was mainly due to the development of technology that made available reliable ovens, food moulds and refined sugar. At that time cake hoops - which were round wooden or metal moulds for shaping cakes were placed on flat pans to effect the shape.
　　First icing that was used in cakes were usually a boiled composition of finest available sugar, egg whites and flavors. Then icing used to be poured on the cake and then the cake was put back into the oven for a while. When the cake was taken out, the icing cooled quickly to form a hard glossy ice-like covering. Mouled cakes and fancy ices reached their zenith in Victorian times.
　　With the time, the art of baking cakes kept progressing and it was not until the middle of the 19th century that the cake we know of today developed. Taste and appearance of the cake was enhanced with extra-refined white flour and the use of baking powder instead of yeast.

Beautiful Cakes Shapes For Wedding

 Round
While some might think the shape a little plain, the simplicity of a round cake provides the perfect backdrop for interesting textures and colors.
Decorating tips for the taking: There's no need to hold back on decor with a round cake. Stunning ideas: an allover quilted or pleated pattern; embossed fondant in the shape of your wedding day motif or monogram; or a colorful cascade of sugar flowers.

Square
A square cake is the modern alternative to a round cake -- perfect for couples looking for something different but not too over-the-top.
Decorating tips for the taking: Play up the shape as little or as much as you want. Soften the hard edges with elegant touches like sugar flowers, pastel colors, and paper-thin embellishments. Or, emphasize the shape by outlining each tier in ribbon.

 Petal
Often referred to as "scalloped," this shape has a flowerlike appearance. Play up the petal shape for a garden wedding, or use the shape on the bottom tier of a round cake to add interest.
Decorating tips for the taking: To keep the cake from looking too bold, go light with the add-ons to complement and draw attention to the unique shape. We love a white-on-white cake with a burst of colorful sugar flowers to top it off.
This six-sided wonder is the creative answer to a modern square cake. With such a striking appearance, you'll want to keep the adornment clean and simple -- the shape itself brings a lot to the table even without any decoration.
Decorating tips for the taking: Outline each tier in buttercream pearls, accent with fresh or sugar paste green cymbidium orchids, or keep it completely free of decor, save an heirloom or flower cake topper.

 Topsy-turvy
This shape has serious attitude. While it's sure to make a bold statement at your wedding, consider the overall style of the day -- it's perfect for a funky loft or restaurant, but won't work as well in an elegant ballroom or country club.
Decorating tips for the taking: Stray from anything traditional like flowers, and play up the unique design with plenty of funky add-ons and bold colors. We recommend diamond fondant cut-outs in a bold mix of colors.

Recipe: Mexican Chocolate Icebox Cake

　　Wendy Robin from Cockeysville, Md., was looking for a recipe for a dessert her mother used to make in the '50s and '60s. As she recalls, ladyfingers were used to line the bottom and the sides of a springform pan and there was some sort of a chocolate, mousselike filling. It was served chilled.

Alice Murphy from Providence, R.I., sent in a recipe from the August 1999 issue of Bon Appetit for a Mexican Chocolate Icebox Cake that she thought was probably just what Robin was looking for.
Murphy says she substitutes cream cheese for the butter because she thinks it gives the filling a richer flavor and improved texture, and she also brushes the ladyfingers with Kahlua before she uses them to line the pan. I followed her suggestions when I tested the recipe, and the result was a decadently rich showstopper of a dessert.
This is not difficult to make; the most challenging part of this recipe may be finding the ladyfingers. Fortunately, my local gourmet grocery stocks them year round.
Mexican Chocolate Icebox Cake

Makes 12 servings
60 ladyfingers (sponge cake type, three 3-ounce packages)
1/4 cup or more Kahlua (optional) used for brushing on the ladyfingers, if desired
2 3/4 cup whipping cream (chilled), divided
4 ounces unsweetened chocolate (chopped)
1/4 cup granulated sugar
1 cup powdered sugar, (plus 2 tablespoons), divided
1/2 cup unsalted butter (room temperature); cream cheese may be substituted
2 teaspoons vanilla extract, divided
1 teaspoon cinnamon
1 ounce semisweet chocolate (grated)
1. Line bottom of a 9-inch diameter springform pan with ladyfingers. Line sides of pan with ladyfingers, standing ladyfingers side-by-side with the rounded side facing out.
2. Stir 3/4 cup whipping cream, unsweetened chocolate and 1/4 cup granulated sugar in a heavy saucepan over low heat until chocolate melts and mixture is smooth. Remove saucepan from heat and cool to room temperature.
3. Using electric mixer, beat 1 cup powdered sugar, butter (or cream cheese) and 1 teaspoon vanilla in a large bowl until blended. Beat in cooled chocolate mixture.
4. Combine remaining 2 cups cream, 2 tablespoons powdered sugar, 1 teaspoon vanilla and cinnamon in another large bowl. Using clean dry beaters, beat until firm peaks form. Fold half of whipped cream mixture into chocolate mixture.
5. Spread half of the chocolate filling into ladyfinger-lined pan. Top with layer of ladyfingers, then remaining chocolate filling. Pipe or spread whipped cream mixture over filling. Sprinkle with grated semisweet chocolate.
6. Refrigerate until firm, at least three hours. Can be made one day ahead. Cover and keep refrigerated. Remove pan sides from cake and serve.

Cake pops are soo good and easy to make!

Cake pops are soo good and easy to make! tou can get sooo creative with them for any occasion! this recipe isnt for turkey cake pops, but they are super simple to decorate once you know how to make the standard cake pop!
When i first saw cake pops at starbucks i thought it was a gimmic. but i tried one and it was sooooo good. it doesnt have that spongy texture of cake, but more like a play dough texture! you have to try it!
what you need! - cake mix (1 box makes 20-50 cake pops) - a container of frosting, - choclate chips,(white chocolate chips,(peanut butter chips ect.) - and sticks( you can purchase from craft stores) or something similar to like a lollipop stick.
how to- first, make a cake! let it cool for a few hours in the fridge until cold. take out cake and put it into a large mixing bowl. start crumbling and tearing apart the cake with your hand until basically all crumbs. then mix together with your frosting until mixed in completly.(using hands). it will feel like play dough! then take pieces of the cake and roll it into little balls. place them on a cookie sheet with wax paper underneath. poke holes in the middle of your cake balls before you put sticks in. then melt some chocolate chips and dip the top of your sticks in it then stick it in the middle of then cake pops. this will help them stay on the stick. put in freezer for about 30 minutes to harden. then pour choclate chips into a measuring cup and melt. take out every 20 seconds to stir(or pour chocolate chips into pan and put oven on low heat and mix until melted) dip your cake pops into the chocolate and put back on cookie sheet. put in fridge for a few hors the take them out, decorate, and en

Cake for Dessert!

　　 Cake for Dessert!

　　One night, my boyfriend and I were craving something sweet so we went to a small desert place called Simply Desserts. Anyways I got the "Chocolate White Chocolate" and in the second picture, my boyfriend got the "German Chocolate Cake." Mine was okay, the cake part actually reminded me of a store bought cake by the German cake was moist and delicious! Have you guys ever had German cake before? What's your favorite kind?

Fruit cake

　　
If you are diabetic and must avoid sugary treats, then these sugar-free Lent dessert ideas for diabetics should get you indulging. The best way to indulge in sugary treats is to substitute Splenda or Stevia for sugar. Very traditional yet very healthy, these delicacies delivers a guilt-free indulgence, which means you can gorge on them as much as you like without having to bother about your soaring glucose levels. Read on for more on this.

Halloween cemetery cake

'Boo-ti-ful' blend of chocolate and fruit 　　BY MARGARET MORGAN
NEWJERSEYNEWSROOM.COM
For a complete freaky Fright Night Feast, check out the October issue of Food & Wine magazine for a menu of Dark and Stormy Death Punch, Spicy Cheddar Witch Fingers, Worms in Dirt, Swamp Chili, Ghostly Lemon Pops and Chocolate Mice and Minced Spiced Pumpkins.
A super spookily delicious recipe good enough to raise the dead and an alternative to spiced pumpkins is a Halloween dessert guaranteed to raise hairs and eyebrows - Driscoll’s Graveyard Cake. Healthy, too – as it is filled with fresh strawberries, raspberries and blueberries combined to make a boo-ti-ful and delectable chocolate berry cake perfect for any Halloween celebration. Puréed blueberries are added to the chocolate cake batter and a sweet strawberry-raspberry jam fills the middle.Impress everyone with this clever and tasty treat.

Cake and pastry

　　
　　This carrot cake is an exceedingly good cake made all the more pleasing by the twist of lime mascarpone icing. It’s delicious, it works and it’s better than any other carrot cake I’ve tried. I would normally bake this in a square or round cake tin, but for the picture I used a lovely old loaf tin and it came out looking gorgeous.
Preheat the oven to 180ºC/350ºF/gas 4. Grease and line a 22cm-square cake tin or a round equivalent with greaseproof paper. Beat the butter and sugar together by hand or in a food processor until pale and fluffy. Beat in the egg yolks one by one, and add the orange zest and juice. Stir in the sifted flour and baking powder, and add the ground almonds, walnuts, spices and grated carrot and mix together well.
In a separate bowl, whisk the egg whites with a pinch of salt until stiff, then gently fold them into the cake mix. Scoop the mixture into the prepared cake tin and cook in the preheated oven for about 50 minutes until golden and risen. You can check to see if the cake is cooked by poking a cocktail stick into it. Remove it after 5 seconds and if it comes out clean the cake is cooked; if slightly sticky, it needs a bit longer, so put it back in the oven. Leave the cake to cool in the tin for 10 minutes, then turn it out on to a rack and rest for at least an hour.
Mix all the icing ingredients together and spread generously over the top of the cake. Finish off with a sprinkling of chopped walnuts.

Halloween cake

　　
Staten island Advance/Jan Somma-HammelMother Mousse in Travis and Grant City offer Halloween-themed cookies and cupcakes this time of year. 　　STATEN ISLAND, N.Y. — For the last six months, I have been on a very strict diet consisting of lean protein, vegetables and tons of fruits.
Unfortunately, being on this diet eliminates fun, naughty foods like potato chips, french fries and cake.
Thanks to my limited self-control, I have not been able to keep such foods in the house and, as a consequence, my children have not been able to indulge in the treats that used to be a part of our after-dinner tradition ... until now.
Halloween is the one time of year when diets take a sabbatical and it’s time to let your sweet tooth get spoiled with cakes, candies and cookies galore.
MOTHER MOUSSE
“If you’re going to cheat, you’re better off cheating with something good,” said Joan Scheheen co-owner of Staten Island’s Mother Mousse, which has locations in Travis and Grant City.
The two stores are serving up some amazing Halloween treats for the season, including a pumpkin cheese mousse, a twist on the traditional fall treat, pumpkin pie.
The mousse is made with ingredients so fresh you can practically see a jack-o-lantern with every bite.
If you’re trying to be somewhat “good” during Halloween, get the personal size for $4 a cup. Or splurge and get the pie size for $18.
To see what other sweets the stores offer, visit its Web site, mothermousse.com.
Hurry in. These Halloween-themed treats, including cookies and cupcakes, will disappear like ghosts come next Tuesday.
ALFONSO’S
Alfonso’s Pastry Shoppe, located in 1899 Victory Blvd., Meiers Corners, is serving up the most delicious petit fours, a moist almond pound cake with raspberry filling with either chocolate or vanilla frosting. Yes, it does sound decadent, but at only $.80 apiece, it’s anything but heavy on your wallet.
The shop also offers spooky-looking cookies, cupcakes with orange sprinkles and cakes for the season. To learn more or to order a specialty cake in advance, call 718-273-8802.
EGGER’S
For a limited time, Egger’s ice cream parlor, located at 1194 Forest Ave., West Brighton, offers special seasonal flavors like pumpkin or black raspberry ice cream.
You can get these fall flavors either on a cone or in one of Egger’s custom-order cakes, which need to be ordered five days in advance.
Desire an ice cream cake spooked out in a cool design? Select one of its ready-made cakes with either chocolate or vanilla filling and ask the staff to decorate it for you. A medium cake that feeds 14 to 16 people is less than $26.
If you’re the type who likes creating sweets in your own kitchen, check out this fun, easy recipe you can create with your kids.
You will need:
*A store-bought pound cake.
*Halloween-shaped cookie cutters.
*Chocolate icing.
*Orange sprinkles.
Remove cake from the box and cut into two-inch slices. Have your child use the cookie cutter to pierce through each slice, creating the Halloween shape they want.
Ice and sprinkle until you reach the gooey consistency you and your kids desire.
Eat as many as you want and don’t feel guilty until the day after Halloween.

About Delicious Cakes

　　About Delicious Cakes, Inc.

　　Delicious Cakes specializes in creating beautiful and delicious - yet afforadable cakes for any occasion. We are a family owned and operated business that has served this area for over 20 years. We strive to make designing and ordering your cake a pleasant and convenient experience

Delicious cake who don't like

Fall is all about vibrant colors and - in the food world - sumpuous flavors. For a beautiful fall cake, check out this delicious Pineapple-Mango Upside Down Cake (with Fresh Caramel Sauce)! This dessert makes a sweet ending to any fall meal, and is beautiful to serve both friends and family (makes a great impression when served at the table!). It turns out very moist with a light caramel topping over the fruit that 'marbles' down into the cake. I've also included a super-easy caramel sauce for serving (completely optional, as this cake is also excellent served on its own). Made with tropical fruits plus coconut milk, this cake is bound to please everyone at your table - perfect for a weekend treat. ENJOY! (photo by D.Schmidt

This is delicious cake

　　
　　This is delicious, delicious, delicious cake. Recipe is here.
To add to the tips that the other cook gives: with this cake, like most cakes, patience is KEY. I did not have to stick my cakes in the freezer, but I found it very helpful to wait about 40 minutes before removing them from the pan. I let them rest overnight too. A crumb layer with the frosting is definitely a must.

　　See that? It’s a crumb. And I had a freaking crumb layer!!
A cake stand and offset spatula really helps with frosting. I had neither, but I do have some practice frosting cakes so I managed all right.
Oh yeah, and as a commenter pointed out, the peanut butter frosting is essentially pie filling for this peanut butter pie, minus the whipped cream. I’m all for frosting my cake with pie filling. (That pie is pretty good too, it’s one of my standard go-tos for desserts.)
The book this cake recipes comes from is also now on my wish list. I was never too entranced with cakes, personally, but this cake changed my mind. It’s that good.
note: does anyone mind if I post recipes here? I like the idea of a recipe blog for my own darn benefit, because I cook a lot and don’t always remember the recipes.

Cake lovers were there in huge numbers at BurJuman on Thursday

　　

Cake lovers were there in huge numbers at BurJuman on Thursday, October 13th, as the ‘Cakes for a Cause’ bake sale saw some of Dubai’s leading hotels, confectioners and independent bakers offer up tasty treats in support of the Safe & Sound campaign.
The mall was engulfed in the tempting scent of baked goodies, as a number of the city’s popular names in confectionary including Kitsch, Sweet Lane Cakes, Simply Delicious, Fooderati Arabia, Ginny’s, Dome Café, Brownie Point, A Touch of Frosting, Peace of Cake by Nidhi, Glittery Jimmies, Vanilla Sukkar, Slice of Life, Home Bakery, Bloomsbury Cupcakes, Frosted Fantasies, Sugar ‘n’ Frost, Kulsum Khalid, Reverie, Frosted Miracles, Sweet Stuff, Lino's Coffee and Simply Irresistible sold a variety of fresh cakes, cup cakes and more. Additionally, pastry kitchens of the Mövenpick Hotel Jumeirah Beach, Al Maha Luxury Resort and Spa, Raffles Dubai, Marco Polo Hotel, Radisson Blu Hotel - Dubai Deira Creek and the City Max Hotel Bur Dubai joined in to support the cause with a tempting range of beautifully created bakery treats.
The event, organized by Safe and Sound – one of the region’s largest and most extensive breast cancer awareness campaigns – offered mall visitors the unique opportunity to satisfy their sweet cravings while serving a good cause. 25% of all funds collected by the Safe & Sound’s ‘Cakes for a Cause’ will be donated entirely towards the Safe and Sound Campaign and utilized towards providing free check-ups and mammograms, supporting patient care, extending the educational outreach and raising awareness for the cause. All fund collection and usage is monitored by Red Crescent.
In its fifteenth consecutive year since it was first launched, BurJuman’s non-profit campaign has once again teamed up with a number of organizations in order to generate the furthest outreach possible. Partners for the 2011 campaign include Dubai Events and Promotions Establishment (DEPE), ADCB, Amber Clinics, Del Monte and UniCare Medical Centre.

The undisputed Queen of Cakes is in the kitchen

　　The undisputed Queen of Cakes is in the kitchen of her magnificent Buckinghamshire home scrutinising a Victoria sponge I’ve baked in a desperate bid to impress her.
Having used the finest organic flour, free-range eggs, unsalted butter and caster sugar and followed a trusted recipe passed down from my great-grandmother, I was — until two minutes ago — pretty confident that it not only looked good, but would taste divine.
Now, as Mary Berry casts a gimlet eye over the middle layer, which seems to be haemorrhaging raspberry jam, and questions whether my sugar dusting is, in fact, only there to disguise the cracks, my ego is feeling as fragile as a meringue nest.

　　Oh crumbs! Mary Berry holds up the Victoria sponge baked by Mail writer Jill Foster
‘Don’t start with the excuses now,’ she scolds, as I mutter something about the cake being bashed about on the two-hour journey to her house in the Home Counties (where else?).
Of course, the 76-year-old author of more than 70 cookery books is smiling as she reprimands me.
But this is exactly the kind of gentle but no-nonsense approach that unnerves contestants and delights viewers on The Great British Bake Off.
The show, which pits 12 amateur cooks against each other in a ‘bake off’ to find the nation’s best baker, has been an unlikely hit for BBC2.
Whether it was the candy-coloured kitchens, the stately home setting or simply the scrummy confections rustled up every week, everyone seemed to have a view on whether Holly’s croquembouche would crumble or if Mary-Anne’s syllabub was too syrupy.
More than five million viewers tuned in for the final this week to see 41-year-old Jo Wheatley from Essex crowned the winner.
But a large part of the show’s success is down to Mary Berry, whose name has been synonymous with delicious traditional cooking for decades.
Alongside fellow baking expert Paul Hollywood, she is a reality TV judge with a difference. Never as caustic as the dreaded Cowell nor as harsh as Craig Revel Horwood, her standards may be exacting but her comments are always considerate. One TV reviewer has hailed her and Hollywood the greatest reality TV judges of all time.

The family enjoy cakes delicious

　　
　　Bake off competitors Janet, Holly, Mary-Anne and Jo, seen here with presenters Mel and Sue, were stars of the show. Photograph: Amanda Searle/BBC/Love Productions/Amanda Sear
They have made enormous profiterole towers. Five million exotically flavoured macarons. Croissants made from almost 100% pure butter. And tonight, finally, the Great British Bake Off reaches its final as Jo, Holly and Mary-Anne do battle with millefeuilles and tiny cheesecakes to bake a street party for family and friends. I can hardly wait.
I must admit to being slightly sad that Janet will not be among the final three. Not because she is a better baker than the other women, but because I'll miss her dry, self-deprecating asides as the contestants whip up their mini Victoria sponges and meringue nests. Janet embodied what has made Bake Off such enthralling TV: the contestants. They haven't been on ludicrous emotional journeys. They haven't been styled, unless a pinny and a red face are the looks du jour. They just seem like normal people who want to succeed in something they're good at; better, perhaps, than they know.
Judges Paul Hollywood and Mary Berry are obviously important to the programme's success. But they are also smart enough to realise that they're not more important than the competitors – which is rather a relief after John and Gregg's "COOKING DOESN'T GET TAFFA THAN THIS" school of judging. Hollywood, the old silver fox, already has something of a fan club, and I like the way he has single-handedly popularised the term "good bake". (Come on, who hasn't started pretending they are a cake expert since Bake Off?) But it's Mary I've fallen for. She is the perfect expert: extremely knowledgeable, strict about standards, always encouraging. Together they make a fierce but quite brilliant judging partnership.
I'm not sure fierce is the right word to use about Mel and Sue, who paint themselves as highly-trained cake Hoovers rather than interrogative presenters. They have been a joy this series – I particularly enjoyed Mel's reference to Mary Berry being dressed "as a cowgirl" and Sue's rallying call of "team oestrogen!", thus bringing the contestants out of themselves and reinforcing the supportive, funny and warm ethos that has made Bake Off such essential viewing.
But the time has come to make a decision. Holly, Jo and Mary-Anne are all undoubtedly brilliant bakers. I think we'd all probably like to move in with them and sit expectantly next to their ovens wearing elasticated trousers. But there can be only one winner. My choice would be Mary-Anne because she invents some genuinely interesting – and at times bonkers – flavour combinations, and adds a little drama to proceedings with her high risk approach. She's probably not the best technical baker and her work rarely looks quite as beautiful as Jo or Holly's. It is, however, the stuff I'd most like to eat.
But what about you? Let us know who you'd most like to waltz off with the prize tonight. Vote below, and then leave your comments – remembering, please, that we're talking about real-life, talented people.

Chocolate Birthday Cakes

　

Chocolate Birthday Cakes
Chocolate Birthday Cake Recipes and Tips! Making that perfect cake is easy with a little help. With the right recipe and with the right advice your …
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Chocolate Cake
Cheryl’s Birthday Dessert Tray – Bakery – grand, Cheryl’s Birthday Dessert Tray – Bakery – large, Cheryl’s Birthday Dessert Tray – Bakery – medium, …
Birthday Cakes
Through his TV show & website, ‘Chocolate Is My Crayon,’ and his Tampa bakery, Let Them Eat Cake, let the nation’s premier pastry chef create your dreams in …
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Chocolate Birthday Cake Recipes and Tips

　　

　　birthday chocolate cakes
Chocolate Birthday Cake Recipes and Tips! Making that perfect cake is easy with a little help. With the right recipe and with the right advice your …
Overnight Birthday Cake Delivery | Ship a Gourmet Cake Next …
Chocolate Bakery offers personalized birthday cake delivery, overnight! Wonderful selection of cakes, cookies and brownies for delivery to friends and family.
Chocolate Cake
Cheryl’s Birthday Dessert Tray – Bakery – grand, Cheryl’s Birthday Dessert Tray – Bakery – large, Cheryl’s Birthday Dessert Tray – Bakery – medium, …
Birthday Cakes
Through his TV show & website, ‘Chocolate Is My Crayon,’ and his Tampa bakery, Let Them Eat Cake, let the nation’s premier pastry chef create your dreams in …
Birthday cakes bakery Cakes & Pies at Bizrate – Buy Gifts …
Buy Birthday cakes bakery from top rated stores. Comparison shopping for the best price. … Chocolate Bakery will deliver a “Dora the Explorer” birthday cake overnight. …
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Milk cake

Raw recipe flour 5 eggs 250 g milk 50 g lard a little
Production Method 1. Knock the eggs into the bowl, add sugar. The pots stand up, and the desktop into a 80 degrees angle, chopsticks beat. Was determined to fight to the yellow foam, slowly add flour, milk powder, mix gently, Xing set 10
Minutes stand.
2. Take 10 small bowl, respectively, wiping a little lard, stir into the batter a good, smooth the top.
3. The bowl into the cage, cover, placed in boiling water pot, and stir-steam about 15 minutes. Remove the bowl as cooked, the cake can be poured from the bowl.
Soft and sweet steamed cake Oh!

Materials> two copies of
----- 3 whole eggs, refined sugar ---- 150g, low-gluten flour ----- 120g, butter ---- 15g, milk ----- 15cc

<Practice> 1 eggs add sugar, flour, mix with mixer-like play to make into a blistering, if the temperature of eggs in this cold, warm water can be forty degrees c, heating, easier to produce soft and flexible, good eat cake.
(2) the screening of low-gluten flour with 1 of the compound, mix with wooden spoon.
3 will be impervious to melt the milk, cream rapid mixing material into the 2. If this mixing is not enough, the cake will taste the finished product bubbles large and rough, when mixing the cake will harden over Shi, no bubble.
4 3 feed into the cake will be about eight full model, into the hundred and eighty degree C oven bake for about 30 minutes.
Notes

Tips for making the cake:
Want to make the entrance soft sponge cake, cake mix depending on the method of bubbling, if they contain a lot of bubbles, the bubble has not gone before they can quickly create, therefore, to cut way to mix materials. Cleaning the container or mixer is also very important when equipment containing the oil, eggs that bubbles can not be played to.

To the child's birthday cake

　　This square mad hatter cake was ordered by a loving husband for his wife’s surprise birthday party.

　　
The cake flavor was yellow with butter cream icing wrapped in marshmallow fondant.
To be unique, we designed a square madhatter cake with fondant flowers, butterflies, and topped it with a large fondant bow.
”Steph, I was very impressed with the cake. It was absolutely gorgeous. My wife was very impressed and so was everyone else at the party. We didn't want to cut it because like you said it is art. My wife and I occasionally watch Ace of Cakes on the Food Channel and we always wondered what they tasted like. You proved us wrong. We thought you would have to sacrifice taste for design. It tasted wonderfully. I have given your name out to numerous people. Thanks again.” Tyler – Holly Springs, NC
”Hi Steph, everyone loved Micah’s 1st happy birthday cake! Even a week after the party, he still loves eating it” Gaye & Micah – Raleigh
See our 1st birthday cakes here.
This birthday cupcake was custom designed for Micah to celebrate his 1st birthday.
1st birthday cake pictures

　　
　　This certainly was one fun cake to make.
Happy 1st birthday Micah!
This 16th birthday cake was ordered by a loving mom for her daughter Stephanie. The music cake was chocolate and yellow flavor with butter cream icing covered with marshmallow fondant.
See Our Sweet 16 Cake Pictures Here!
Each month we choose our favorite cakes made and email them to our e-zine subscribers. It’s free and has some really cool cake pictures, instructions, tips, and design ideas. We invite you to join our cake pictures e-zine here.
If you’re near Hastings, NE and looking for a fantastic cake, visit my good friend Brandee at Fancy Event Cakes for some great ideas and pictures of beautiful cakes for any occasion.
This was a 14th birthday cake ordered by Alisa in Clayton, NC for her daughter’s 14th birthday party!
She liked my pink and white with zebra stripe cake but in talking with her mother Alisa, she had mentioned that Bailey loved the color yellow and wanted to incorporate that color into the birthday cake.
Well we did and she absolutely loved it! I even got hugs out of this deal!
”Hi there! Sorry it's taken me so long to get this cake review to you. Things have been so busy. The cake was a huge hit! Everyone who came through the door said, "WOW". Thanks so much for doing it on such short notice. You have no idea what it meant to Bailey! Thanks so much for everything.” Alisa – Smithville, NC
Happy Birthday Bailey!
This 30th birthday cake “mimosa” was ordered by Tiffany of New York for her sister’s 30th birthday party being held here in Raleigh, where they are originally from.
Tiffany e-mailed me a picture of a cake similar to what she wanted and we just changed up the colors and the cake size and came out with this gorgeous piece of cake art!
The mimosa cake flavor was vanilla with butter cream and strawberry filling.

The mimosa was made of Jell-O poured into a real glass topped with a mandarin orange.
Happy 30th Birthday JoAnn!
This birthday cake was for 2 friends, whose names both started with “ J “. They were celebrating their 17th birthdays together with friends and family at a local restaurant.
The theme was black and white, everyone who came to the party was to wear black and white and the 2 birthday girls were to wear blue.
So we made a zebra white with black stripes toped with black with white stripes highlighted with a blue ribbon to match the birthday girls!
E-mail Steph about your birthday ideas.
This real looking sushi cake was ordered by Linde H. of Fuquay Varina, NC to celebrate her son Brandon’s 17th birthday.
The party was held at Kankis in Raleigh.
The cake flavor was white cake with buttercream icing.
All of the sushi was hand made with marshmallow fondant. I must admit…I stayed and ate after the delivery!
”Stephanie, thank you for making such a beautiful and delicious cake for my son Brandon's 17th birthday! The entire family was amazed at the sushi birthday cake and also the Kanki staff too! The cake was gone by that same night! My son Johnathan has already asked me if you could make his 13th birthday cake in January! I'm so glad you were able to deliver the cake for me at such short notice. I was just so worried something might happen to it while I was driving, or getting it in and out of the car. Again thank you very much, Brandon had a really great birthday, and hopefully we will see you again in January!” Linde, Brandon, and Johnathan H. – Fuquay Varina, NC.

If you’re going to bake a wedding cake,

　　

If you’re going to bake a wedding cake, you’ll need a specialized wedding cake recipe. Unlike following instructions from a cake mix, wedding cake recipes are often complex.
It can be hard to find online wedding cake recipes that are easy to use to make a wedding cake, but you don’t have to worry.
We’ve put together a collection of east to use, free wedding cake and icing recipes as well as recipes for wedding cake fillings that will help you in making a wedding cake from scratch.
Wedding Cake Recipes
Below are two classic wedding cake recipes for two 8-inch cake wedding cake tiers. Adjust the volume depending on how many tiers your wedding cake will have.
Vanilla Wedding Cake Recipe
Vanilla wedding cake is a wonderful classic flavor that is perfect alone or can be used as a base for other complex flavors. You can also change the flavor of this cake by using half and half of vanilla extract with lemon or almond extract.

Don’t you ever wish you could try some real delicious pizza?

Don’t you ever wish you could try some real delicious pizza? Made in a traditional oven making it toasty and crispy, a genuine Harpo’s Pizza is definitely worth tasting.
The tantalising pizza that needs to be eaten during the month of April is Pizza Capricciossa where executive Chef Saroj and his team whip this fantastic culinary delight.
Capricciossa, means `capricious’ in English meaning careless, casual, frivolous, whimsical. There are many Italian and pizza restaurants (pizzerias) around the world taking up to this name for its fanciful approach. The ingredients we identify with this pizza were added originally on a whim. Not surprising to think those would be at hand, in an Italian kitchen.
It isn’t known how the true story for the Pizza Capricciossa came into being, but it was like a rebellious one in fact. The Capricciossa Pizza belongs to the Lazio-style pizza family which hails from Rome, Italy. There are two aspects to a typical Lazio-style pizza where it is popular and is cooked in long, rectangular baking pans that are rather thick (1-2cm) in an electric oven with a muffin-like crust. The other is that in pizzerias, pizza is served in a dish in its traditional round shape.If you’re willing to take the trouble, then make this scrumptious pizza at home!
Method: The dough for Pizza Capricciossa should be made early. Pour 3 oz of hot water into a bowl. Whisk in 1/4 a teaspoon of sugar, then add one and a half teaspoons of dried yeast. Leave it on one side until it becomes frothy for about 15-20 minutes. In a larger bowl, sift 8 oz of flour and 1 teaspoon of salt together. In another bowl, beat one egg. When the yeast mixture is frothy, add it to the flour, then add the egg and mix it all into a dough with your hands. Place the dough on a work surface and knead for about 10 minutes until it’s really smooth and elastic.
Put the dough back in the large bowl and rub olive oil over it. Cover with a clean damp cloth and leave it for about an hour. When it’s doubled in size, knead again for about five minutes and roll out flat. Preheat the oven to 425F.
Take a baking tin or pizza stone and brush with olive oil. Lay out the dough on the tin or stone.
For the topping, put the tomatoes in a sieve and drain the juice off. Then put them in a blender or food processor along with 1 teaspoon of basil, 1 tablespoon of tomato puree and a dash of salt and pepper. Liquidize the mixture and spread over the top of the pizza.

Our famously delicious cakes are now more affordable!

　　Joy! Our famously delicious cakes are now more affordable! Additionally, if you have purchased a cake within the last three months, WE WANT TO GIVE YOU BACK THE DIFFERENCE!
These have been hard economic times for us all, and everyone deserves to have their cake and eat it too! We will reimburse the difference on a Mäni’s gift card, good for any future purchase! See below for details!
Our 6” cake is now $35
Our 9” cake is now $55
Our 10” cake is now $65
Our 12” cake is now $90
Fantastic savings on fantastic yumminess, from us to you!
If you have purchased a cake within the last three months, we’d like to pay you the difference between the old price and the new.
Here’s how to receive your refund of the difference:
with the subject line “CAKE REFUND”. Include the following information:
1) Date of purchase (approximate date is ok within 3 days)
2) Last 4 digits of credit card number. If you paid cash, just make a note of it.
3) The type of cake you ordered and paid for
4) Your snail mail address
The difference between the price you paid and the new, lowered price will be programmed on to a Mäni’s card and sent to you in the mail!

21st Birthday Cake

　　
　　21st Birthday Cake
This cake is decorated by my friend. This cake is very special, because the second layer is made of jelly and fruit. The lower layer is black forest flavour.
When all the kids saw this cake, they all just stick beside the cake. When we cut the cake, all the children contend to eat the jelly fruit cake, it was so funny.

　　It is delicious cake. I must eat it.

Ultimate chocolate cake

　　Ultimate chocolate cake
Indulge yourself with Angela Nilsen's heavenly moist and fudgy chocolate cake - perfect for celebrations - birthdays, weddings, christenings - any excuse!

I’ve been neglecting the Delicious Cake Design blog

　　I’ve been neglecting the Delicious Cake Design blog, very naughty of me! But hopefully Santa will forgive me as I have been extremely busy making cakes to celebrate Christmas like the one below.

　　Christmas cake with trees, snowflakes and snowman
I am turning my hand to making Christmas cakes that are NOT fruit cakes. The cake pictured above is actually a butter cake (my most popular cake). Butter cake is fantastic as it is delicious and keeps for a reasonable amount of time (about 3 – 5 days if stored in an air tight container, whereas sponge cake must be eaten on the day). I had a lot of fun making this cake, I am a huge fan of Christmas so decorating this cake whilst listening to Michael Buble crooning Christmas carols was such a joy. The only thing missing was the log fire!
I also got to use my Snowflake edible lustre powder, which is an edible glittery powder in a lovely silver-blue. As the name suggests, it’s perfect for dusting on snowflakes to give them a wonderful glitter and shine. I also used a snow drift tool to make marks in the icing for snow drifts, and I handpainted the snowman in the forefront. Rolled fondant was shaped on the cake board to look like snow piled on the board.
Traditionally fruit cake is used to make Christmas Cakes, but here at Delicious Cake Design, we are not big fans of fruit cake! In fact, I have only ever had one request for a fruit cake this year. Interestingly enough, the majority of people I’ve encountered don’t like fruit cake and will only opt for it out of a sense of tradition rather than because they like it – they think they “have to” as it’s traditional. When I tell wedding clients that these days it’s more than acceptable to serve sponge or chocolate cakes instead of fruit cake, they are ecstatic!
I also made some ultra yummy cupcakes for Christmas. These were for my Facebook Fan competition winners.

　　Christmas cupcakes
As I am so full of the Christmas spirit, I ran a competition for all the fans of Delicious Cake Design on Facebook. Two names were drawn at random out of a hat and these lucky winners each received half a dozen Christmas themed Strawberry & Cream Cheese cupcakes with Cheesecake Cream Frosting. These are my favourite cupcakes, so I made a few extra for us to have at home, which my other half Nick was extremely pleased about.
The response to these cupcakes was overwhelmingly positive, with the winners commenting “Beautiful cupcakes!” and “these are the best cupcakes we’ve ever had!”
If you would like to be in with a chance of winning free cupcakes, cakes or cookies, why not become a fan of Delicious Cake Design on Facebook!
I hope you all have a very Merry Christmas and a wonderful New Year!