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.

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Overnight Birthday Cake Delivery | Ship a Gourmet Cake Next …
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Cheryl’s Birthday Dessert Tray – Bakery – grand, Cheryl’s Birthday Dessert Tray – Bakery – large, Cheryl’s Birthday Dessert Tray – Bakery – medium, …
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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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