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.

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

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.

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.