This Fourth of July, try a red, white and blue poke cake

Although poke cake is usually in the form of a sheet cake, we thought it could make a beautiful and festive layer cake for the Fourth of July.
For a cake that was red, white and blue all the way through, we started by cooking blueberries and strawberries and then combining each with gelatin to create two colorful, brightly flavored syrups.
We used a simple white cake as our base; it was tender and flavorful but also had enough structure to handle a syrup soaking. We used a skewer to poke holes into the cake layers while they were still in their pans and then drizzled the blueberry syrup over one layer and the strawberry syrup over the other. A simple filling and frosting of whipped cream kept this cake light and refreshing for the summer holidays.
 Find more recipes like Patriotic Poke Cake in "The Perfect Cake."

Angel food cake with cherry sauce

Tip: From when you start to add sugar to egg white mixture, total beating time should take 5 minutes. Pan available from kitchenware shops or speciality cake stores.
                                             

Ingredients

3/4 cups plain flour

11/2 cups caster sugar

10 egg whites, at room temperature

2 tsps vanilla extract

1 tsp cream of tartar

Icing sugar mixture and whipped cream, to serve

Cherry sauce

670g jar morello pitted cherries

2 tblsps caster sugar

1 tblsp cornflour

2 tblsps cold water

Method

1.Sift flour and 1/2 cup of the sugar onto a sheet of baking paper. Repeat three times. Set aside.
2. Place egg whites, vanilla and tartar in a large bowl of an electric mixer. Beat on a high speed until soft peaks form. Reduce speed to medium. Gradually add remaining sugar 1 tblsp at a time, beating between additions until thick and glossy.

3. Add flour mixture to egg white mixture. Gently fold until combined. Spoon into an ungreased 23cm loose-base angel food cake pan. Smooth over the top.

4. Cook in a moderate oven (180C) for about 20 to 25 minutes, or until a skewer inserted in the centre of cake comes out clean. Remove from over. Invert pan immediately onto a bench. Leave cake to cool in pan.

5. Meanwhile, make sauce. Drain cherries through a sieve over a saucepan. Set cherries aside. Add sugar and cornflour blended with water to juice in pan. Stir over a low heat until sugar is dissolved. Bring to boil, stirring until thickened. Pour into a heatproof bowl. Stir in cherries. Cool.

6. Remove cake by running a palette knife around inside edge of pan to loosen. Inver onto a serving plate. Lift off side. Loosen base with a knife. Remove.

7. Just before serving, dust cake with sifted icing sugar. Serve with cold sauce.

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.

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?

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.

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

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.

Chocolate Birthday Cakes

　

Chocolate Birthday Cakes
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Birthday Cakes
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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 …
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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.