Here is how it is made: Take two measures of maida, two measures of powdered sugar, 1/2 measure of cocoa powder, 1/2 measure of milk powder, 1/2 measure of butter, 2 measures of water and beat it into a fine batter using a whipper attachment in a blender; pour this batter into a suitable vessel upto not more than half inch deep and place in an oven ( i have used improvised an oven, seen in the clip ); heat on a very low flame for about 15 mts and test whether the cake is fully baked by inserting a clean matchstick ( should come out clean ); cool for about one hour and prise it out of the vessel; if you so like you may add icing made of butter and icing sugar; even as it is, it would be tasty..and then EAT ! Tip: Do not pour the batter deeper than about 1/2 inch, else the center of the cake would be dense.. also you can add raisins and dry fruit peices to the batter if you want to …
Posts Tagged ‘Making’
Chocolate Cake(eggless) Making Made Easier
Tuesday, July 27th, 2010Recipes in Making Different Types of Buns
Saturday, July 24th, 2010Take plain bun dough (or if for common buns, bread dough), roll it out in a sheet, break some firm butter in small pieces and place over it, roll it out as you would paste; after you have given it two or three turns, moisten the surface of the dough, and strew over it some moist sugar; roll up the sheet into a roll, and cut it in slices; or cut the dough in strips of the required size and turn them round; place on buttered tins having edges, half-an-inch from each. Prove them well, and bake in a moderate oven. They may be dusted with loaf sugar either before or after they are baked. The quantity of ingredients used must be regulated by the required richness of the buns. 1/2 lb. of butter, 1/2 lb. of sugar, with 4 lb. of dough, will make a good bun. When bun dough is used, half the quantity of sugar will be sufficient; some omit it altogether.
Balmoral Cakes
3 1/2 lbs. of flour, 1 lb. of butter, 1 lb. of sugar, 5 eggs, nearly 1 quart of milk, a few caraway seeds, with 1 1/2 oz. of carbonate of soda and tartaric acid, mixed in proportion of 1 oz. of soda to 3/4 oz. of acid. Mix the soda and acid well with the flour, then rub in the butter and sugar; make a bay with the flour, add the seeds, beat up the eggs with the milk, and make all into a dough. Put into buttered pans according to the size; dust with castor sugar, and bake in a moderate oven.
Balloon or Prussian Cakes
Take currant bun dough and make it into a round flat cake of any required size, and place it on a buttered tin. When it is about half proved, divide it with a long, flat piece of wood having a thin graduated edge, into eight equal parts, and place it again to prove. When it is proved enough, brush over the top lightly with the white of an egg well whisked, dust it with fine powdered sugar and sprinkle it with water, just sufficient to moisten the sugar. Bake it in a rather cool oven to prevent the icing getting too much colored.
Saffron Buns
Take the same mixture as for teacakes, add 1 oz. of caraway seeds, and color it with saffron. Mould them round, and put them on the tins so as not to touch. When they are near proof, wash the tops with egg and milk, and dust them with castor sugar. Put them in the oven to finish proving, and bake them in a moderately hot oven.
Cinnamon Buns
Made same way as saffron buns, but leaving out the caraway seeds and saffron, and using instead sufficient ground cinnamon to flavor them.
Jubilee Buns
2 lbs. of flour, 3/4 lb. of butter, 3/4 lb. of sugar, 4 eggs, 1/2 oz. of voil. Rub the butter in with the flour, make a bay and add the sugar, pound the salt in a little milk and pour it in, break the eggs, and mix all together into a dough. Make six buns out of 1 lb. of dough, mould them round, wash the top with eggs, put some currants on the top, and dust with sugar.
German Buns
4 lbs. of flour, 2 ozs. of tartar, 1 oz. of carbonate of soda, 12 ozs. of butter, 1 1/2 lbs. of sugar, 4 eggs, 10 drops of essence of lemon, with milk.
Mix tartar and carbonate of soda with the flour, make a sprint or bay, put butter and sugar in bay, cream; add eggs, then milk, make all into a dough, and size them off on buttered tins one inch apart. Wash over with egg, and put a little sugar on top, and bake in a moderate oven.
Common German Buns (for wholesale purposes)
4 lbs. of flour, 2 ozs. of tartar, 1 oz. of carbonate of soda, lb. of lard, 1 1/2 lb. of moist sugar, a little turmeric and churned milk; then proceed as for best German buns. Bake in a sharp oven.
London Buns
Take 1 pint of milk warmed in a basin, add 2 ozs. of yeast, 8 ozs. of moist sugar, and make a dough with sufficient flour.
When the sponge is ready add 12 ozs. of butter, a pinch of salt, and have ready 4 ozs. of chopped peel. Mix all in the dough with 2 eggs and lemon, and prove. When about half proved wash over with yolk of egg. Put sugar on top when full proved.
Keep on Hand Making Assembly Cooking Simple and Creative
Thursday, July 22nd, 2010Here’s a guide to some prepared products and condiments to keep on hand to make
assembly cooking simple and creative. If the higher prices of some of the items, such as
cut vegetables and cooked chicken, are discouraging, remember the adage “time is
money.”
IN THE CUPBOARD:
Small pasta, such as rice-shaped orzo, tiny bows, fine angel hair and couscous
(granular semolina) cook quickly and can be the base of a main-dish salad for help visit www.apples-recipes.com. Additions could include chopped vegetables and onions from the supermarket salad bar, chopped fresh herbs (such as dill) and smoked fish or chicken from the deli case.
Instant rice generally gets poor marks for texture, but several new quick-cooking rices
rate well in our book. For example, a brown rice that cooks in 10 minutes retains much
of the chewy texture of traditional brown rice (which requires 40 minutes to cook) and
all of the nutty flavor. For added taste, cook the rice in broth or bouillon, or substitute
spicy tomato juice or salsa for part of the cooking liquid. Stir chopped, cooked meats,
vegetables and beans and shredded cheese into the cooked rice for a substantial main
dish.
Likewise, seasoned rice and sauce blends cook quickly — about 12 minutes in a
microwave oven — and are natural bases for additional ingredients such as chopped
herbs, diced tomato, frozen vegetables and canned beans.
No-boil or instant lasagna noodles make assembling a pan of lasagna a snap and they
save dirtying another pot.
Canned beans, such as garbanzo, black, pinto and white beans, add variety and texture
to all sorts of fast meals, including soups, salads, chili, stews, pastas and rice dishes. Bean
flakes rehydrate in 5 minutes with boiling water and form the base for refried beans,
soups and dips. Canned refried beans can be served as is for a side dish or used inside a
burrito or enchilada. Or stir in a few tablespoons of salsa and a couple of dashes of hot
pepper sauce for a quick bean dip.
Bottled sauces, such as salsa, pesto, remoulade sauce, Thai peanut sauces, Asian
teriyaki and hoisin sauce brushed over fish, chicken and pork chops while they grill or
broil add interest, flavor and color for help visit www.bread-machine-cookbook.com. If time allows, marinate the chicken or pork in the
sauce 1 or 2 hours before cooking.
The ethnic aisles of large supermarkets hold many canned or bottled foods that can
turn ordinary cooked pasta, rice, meats and vegetables into new dinner ideas. Canned or
bottled caponata, for example, an eggplant, tomato, celery and olive mixture, is great
over pasta or pan-fried meats and grilled fish. Likewise, roasted red peppers, marinated
artichokes, instant polenta, olive paste, chili paste with garlic and Thai seasoning mixes
often offer quick flavor solutions.
Vinegar, such as seasoned rice vinegar, balsamic vinegar and sherry wine vinegar,
add lots of flavor to fresh salads, slaws, cooked vegetables and stir-fries. They also can be
used as a marinade for fish fillets and chicken breasts destined for the grill or broiler.
Dessert sauces, such as bottled caramel sauce and lemon curd, can be used for more
than just ice cream toppings. Caramel sauce can top brownies, cakes and fried bananas.
Lemon curd makes a fine filling for a fruit tart when spread over a cooked tart shell or
spooned into shortcake cups. Canned fruit packed in juice, such as apricots and peaches,
puree nicely in a blender or food processor for an instant dessert sauce or ice cream
topping.
IN THE REFRIGERATOR/FREEZER:
Cooking fresh produce has never been easier thanks to items such as peeled baby
carrots, cut broccoli and cauliflower florets, cleaned salad greens and spinach leaves.
Shredded coleslaw mixes and broccoli slaw (julienned broccoli stalks, carrots and red
cabbage) adequately form the base of a fast side dish or main-dish salad or stir-fry.
While rotisserie chicken has its place in our grocery carts, sometimes it’s just more
convenient to stock up on chilled cooked chicken or chicken pieces. They keep
(unopened) for more than a week in the refrigerator and can be eaten as is, reheated or
shredded for adding to salads, stir-fries, soups and casseroles.
Fresh pasta cooks faster than dried. Frozen filled pastas, such as tortellini and ravioli,
can be cooked and eaten hot with a bottled pesto or marinara sauce or chilled and tossed
with bottled salad dressing, frozen peas and diced green pepper for a hearty pasta salad.
Whichever pasta you choose, always start the water to boil before assembling the rest of
the ingredients.
Prepared pizza crusts come in all shapes and sizes these days. Keep a couple on hand
for doctoring up for a quick meal even the children will eat.
Keep quick-cooking meats, such as turkey cutlets, fully cooked sausage, boneless
chicken breasts, pork tenderloin and steaks, in the freezer. Most can be cooked frozen
(allow a little extra time) or thawed carefully in the microwave oven.
The freezer case offers more choices than ever before for fast vegetable fixes. Today,
mixed vegetables could be anything from broccoli, corn and red peppers to a
Western-style combo of potatoes, green beans, onions and red peppers. Add the
mixtures to cooked pasta and beans or soups, or fry with leftover potatoes for a quick
hash.
Likewise, frozen fruit sports new combinations, such as a blend of kiwi, pineapple,
mango, papaya and red grapes. Use the fruit for salads, compotes and as layers in a
parfait. Or puree frozen fruit into an easy sorbet or thaw it and puree it to serve over
pound cake, angel food cake or ice cream or for a refreshing fruit soup base
Is it hard to make a diaper cake, is it expensive? I was thinking about making a diaper cake for my best?
Wednesday, July 21st, 2010friends baby shower, on Nov 3rd. Her theme for her baby’s room are lady bugs, I have not seen too many lady bug decorations anywhere, so I don’t know what kinda diaper cake to make, or where to start does anyone have any suggestions? And is it costly?
I want to start making fondant cakes to make a little extra cash, any suggestions?
Sunday, July 18th, 2010Im fascinated by all the cake shows on tv. I spend countless hours on youtube watching videos and tutorials on how to decorate cakes. Im sixteen and I’d much rather make money doing something I think I’ll enjoy than having a 9 to 5 job. So what are the basics I’ll need? Please answer, thank you. I’m asking about tools and devices that I will need.
Can cake mix be used for making muffins?
Saturday, July 17th, 2010Is there any difference between a cake mix and a muffin mix?
The Reasons for Making a Diaper Cake
Wednesday, July 14th, 2010Diaper cakes are getting extremely popular and offer surprisingly large number of benefits at the same time. Largest advantage is that making a diaper cake not being a tough task makes the diaper cake look amazingly professional.
Diaper cakes leave eternal impressions. Moreover, a new mother can readily make use of items present in these cakes, right from baby blankets, pins, and baby soaps to diapers. Diaper cakes are in different sizes from one layer to three layers.
However, you may want to know the reasons or benefits for making a diaper cake. The four reasons for making a diaper cake are as follows:
1. If you make a diaper cake at home, you can use your own creativity and make it as per your wish. If your baby party has some theme, then you may easily create the diaper cake according to this theme. Moreover, individuals can log onto internet sites, refer to articles, and make diaper cakes on their own.
2. Making a diaper cake is easy. It is not at all time consuming and with little efforts, individuals can make attractive gifts.
3. You do not have to buy expensive items to make these diaper cakes. Diapers are the main component and they are useful after the babies are born. Individuals can use powders, baby shampoos, pins, rattler, and combs and so on. You do not have to spend inexhaustible amount of money to make a diaper cake.
4. If you are intending to send a diaper cake to a person who stays far off through shipment, then you can do so easily without worrying about the damages. The layers of diapers support one another so the need of special boxes and other packaging material is not required. Simply secure it using a bubble wrap and ship your cake.
So, if you are expectant parents or you have to attend some baby shower, then making a diaper cake at home is the best option.
