is it possible to make a Chocolate Cornflake Birthday cake?

Question by Mad-xoxo: is it possible to make a Chocolate Cornflake Birthday cake?
(Chocolate Cornflake cakes = cornflakes with melted chocolate on top in cup cake cases)

Well i was wandering if it would be possible to make one of them as a huge birthday cake?,
The bit that keeps getting me is how would i go about making it not stick to the bowl?
i was thinking i could puit in a bowl then flip the bowl over onto a plate then put it in the fridge like that so a upside down bowl (to get it to freeze in the shape of a cake) but how would i go about getting the cake of the bowl?
Also if i did put a tea towel over the cake (so it wasn’t touching the mixture) then put it in the fridge would it matter? (i’ve got to make sure the person i’m making it for doesn’t see it)

Best answer:

Answer by Lilyan Farbia
dont know very well….

Give your answer to this question below!

Birthday Cake Chocolate Brownies Kukus Indonesia

To know recipes detail, click here BelajarBrownies.com Get all the best it was fun decorating brownies information here ! Here’s the only site that provide it was fun decorating brownies tips and it was fun decorating brownies guide for free! To learn more about how to make basic brownies kukus, easy brownie recipe, please visit : www.BelajarBrownies.com
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What’s the best way to transfer a cake from the baking pan to the plate?

Question by VeggieTart — Praise Seitan!: What’s the best way to transfer a cake from the baking pan to the plate?
When I bake a cake, I let it cool in the pan in which I baked it and then try to put it on a plate. I always oil the pan. However, sometimes, the cake will break up as I’m trying to transfer from cake to plate. Does anyone have any tricks that will prevent this from happening? I don’t bake cakes much, but when I do, I’d like to prevent such mishaps.

Thanks!
jay, do you mean a springform pan?

Best answer:

Answer by jay
well best thing to do is get a pan where its like a flat plate and there’s a band around it that u can take off. after baking u can just take the band off and use the bottom of the baking pan as a plate but u want to transfer, put a plate of top of it and flip it upside down and then use a another plate and flip it rightside up.

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Cake Mixing Like the Pros with the Two-Stage Method

Cake mixing techniques are always more important than cake baking temperatures. I demonstrated this in an earlier blog by using a butter cake recipe to demonstrate the creaming method. This method combines butter and sugar to trap air, then uses egg yolks to form an emulsification.

 

The limiting factor of the creaming method is that butter is not 100 percent fat. Butter is composed of 85 percent fat, about 10 percent water and 5 percent milk solids. With less fat, butter will hold less liquid during an emulsification. This means a drier, tougher cake.

 

To make a very moist cake, a greater amount of liquid is needed, and shortening will hold more liquid in a cake batter than butter will.  Regular shortening is 100 percent fats. In the professional bake shop, we use an ingredient called “high-ratio” shortening. This special type of fat creates an even better emulsification in cake formulas with a greater amount of liquid.

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The “Two-Stage” cake mixing method uses this high ratio shortening to create a very moist, soft texture, but firm structure cake. The “White Whisper Cake” that I create in the accompanying video uses this method.

 

The two stage method differs from the creaming method because shortening and flour are combined, rather than butter and sugar, in the first step. The purpose in the creaming method was to trap air. However, the purpose in the two stage method is to simply combine the ingredients because the great amount of liquid is what will leaven the cake, not trapped air.

 

Sugar, vanilla and milk are added to the fat and flour mixture, which is where the two stages of the two-stage method begin. This cake mixing method gets its name from alternating flour, liquid, and then flour and liquid in two stages to get as much liquid into the formula as possible.

 

If you’ve been disappointed with dry cakes and recipes that “didn’t come out”, examine the cake mixing methods that you’re using. When you switch from butter and sugar in a creaming method, to the two-stage method that professionals use with shortening and flour, you’ll never be subject to a disappointing recipe again. You’ll be smarter than the recipe because you know the methods behind them.

 

Chocoholics Delight! Hershey’s Cocoa Bundt Cake From Vintage Recipe Collection

Chocoholics, listen up!  Here is a great recipe for you.  This old Hershey’s recipe for Cocoa Bundt Cake is fantastic.  And it’s great for any occasion from birthdays to parties to pitch-ins, the list goes on and on.  And here’s a holiday hint.  For Christmas, crush a candy cane and sprinkle over the top of the glaze to give the cake a pepperminty, holiday taste and look.

HERSHEY’S COCOA BUNDT CAKE

This recipe was in an old Hershey’s recipe give-away.

1 2/3 cups all-purpose flour
1 1/2 cups sugar
1/2 cup Hershey’s cocoa
1 1/2 tsp baking soda
1/2 tsp baking powder
1 tsp salt
2 eggs
1/2 cup shortening
1 1/2 cups buttermilk or sour milk*
1 tsp vanilla extract
Chocolate Glaze (recipe below)

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Heat oven to 350 degrees. Generously grease and flour a 12-cup Bundt pan. In the large mixer bowl, blend flour, sugar, dodoa, baking soda, baking powder, and salt; add remaining ingredients except chocolate glaze. Beat on low speed for 1 minute, scraping bowl constantly. Beat on high speed for 3 minutes, scraping bowl occasionally. Pour batter into prepared Bundt pan. Bake for 50 to 55 minutes or until a wooden toothpick inserted in the center comes out clean. Cool 10 minutes; remove from pan and place on a wire rack to cool completely. Drizzle with the chocolate glaze.

Yield: 12 to 16 servings

*If you don’t have buttermilk, you can use 1 1/2 tablespoons vinegar plus milk to equal 1 1/2 cups. Allow to sit for a couple of minutes before using.

Chocolate Glaze:

1/4 cup sugar
1/4 cup water
1 cup Hershey’s Semi-Sweet Chocolate Chips or Mini-Chips

In a small saucepan, bring water and sugar to a rolling boil, stirring until the sugar is dissolved. Remove pan from heat. Immediately add the chocolate chips. Stir mixture with a wire whisk until the chips are melted and the mixture is smooth. Cool until slightly thickened. Drizzle over top of cake.

Note: For a pretty presentation, add a few chopped pecans around the top of the cake over the glaze.

Enjoy!

Indulge your taste buds with some healthy cake

Have you got a special occasion coming up, such as a birthday, christening, or festival? Or do you just fancy a pudding after dinner or a treat after lunch, where you would like to eat delicious cake without worrying about piling on the pounds as a result? Well… there is such a thing as a healthy cake (seems hard to believe I know)- The Healthy Cake Company specialise in baking delicious made to order sugar free cakes, and low fat cakes which means that you can enjoy dessert without undoing all the good work you’ve done at the gym!

When you order one of these tasty cakes from The Healthy Cake Company it allows you to stay on track with your strict diet AND enjoy some tasty chocolate cake too- giving you the best of both worlds!

When you eat these cakes you will be able to indulge by eating a portion of cake, without it ruining your chances of achieving a svelte figure like Nicole Scherzinger. The former Pussy Cat recently celebrated her birthday twice, looking striking in a body con dress each time, and had TWO indulgent birthday cakes.

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The pop star recently celebrated her 33rd birthday in style, by hosting two parties, with two five tier chocolate cakes. Due to her busy schedule of US X-Factor judging commitments she had to take time out to enjoy her double birthday party celebrations. Have you ever wondered how you could have a celebrity body and still eat a tasty desert like Nicole Scherzinger? Well know you know how- by ordering some decadent, custom made free from cakes from The Healthy Cake Company.

Traditional cakes are full of sugar, diary and other fats which put the weight watchers and slimmers out there feeling like they cannot eat cake, even on a special occasion such as a birthday party! However, with these healthy cakes you do not have to hesitate to accept a slice, or feel guilty about taking pleasure in enjoying each and every mouthful.

Eating the healthier option also has other benefits; allergies to different ingredients frequently found in cakes are becoming more common. Also, with the rise in popularity of the vegan diet people are looking for new foods and different ways to cook classic recipes to replace content they cannot eat. Therefore, having free from cakes at your celebrations will cater for everyone’s needs, whether it is preferred for the reason of health restrictions, dietary needs, or your guests are trying to watch their waistlines.

Reaching for this healthier option still allows eating cake to be pleasing- satisfying your sweet tooth. However restricting some of the naughty ingredients doesn’t impact on the taste, texture or flavour, so doesn’t have to take the joy out of eating a cake. So everybody can enjoy a slither of cake every now and again!

If you want to order some healthy cakes that everyone can enjoy at your special event or occasion, please visit http://www.healthycakecompany.co.uk.

CHOCOLATE CAKE IN A MUG RECIPE – SORTED

Does the thought of baking a chocolate pudding conjure up images of effort, time and mess… but you still want to treat yourself? Then our no-bake option is ready in minutes and perfect to snuggle up to in front of the TV as the nights draw in. Get the recipe at www.sortedfood.com Like us on facebook for loads more SORTED food gossip at www.facebook.com Check out plenty of other simple, cheap and tasty recipes in our books at www.sortedfood.com
Video Rating: 4 / 5

Cake Mania Deluxe

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How to make microwave chocolate lava cake?

Question by Kara!: How to make microwave chocolate lava cake?
Ive heard of the chocolate cake in a micrwave, and ive tried it. I want to know how you could possibly make the inside molten chocolate like?

Best answer:

Answer by Tass
Yume!!

What do you think? Answer below!

How To Make A Cake

Baking a cake is my hobby in life. I also teach How to make a cake. I just can’t go a day without eating a slice of the most indulging treat in the world.Lets face the facts, no one is able to resist the amazing cake.Here is a finger licking’ good chocolate cake recipe which is healthy and you don’t need to hear from anyone out there who tells you that chocolates cakes aren’t good for your health.I have been eating cakes for almost every day of my life. Cakes wouldn’t make you fat or do anything bad. In fact, they seduce your taste buds.Here’s my favorite chocolate cake recipe :

Make sure you have these ingredients:

Soy milk, unflavoured : 8 fluid oz.

.75 cup of pure cocoa powder

Applesauce : 8 oz.

Natural Extract of Vanilla : 1 tsb.

Wheat flour, whole : 16 oz

Table sugar : 12 oz

1/2 tsb. of Baking Powder

Baking soda, 1/2 tsb.

1/2 tsb. of Table Salt.

4 1/2 liquid egg whites, uncooked.

Instructions

First of all, turn on your oven. Turn the heat knob to 350 degrees.
When you’re finished with that , the next thing you need to do is fetch a couple of cake pans, 9 inches round each. Then, you will take both of your pans, and spread them out with vegetable cooking oil. Then, sprinkle the pans with whole-wheat flour on both pans.

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Secondly, get your soy milk and pour it in a medium sized saucepan. Heat it up, to the point where its almost boiled. Next, take the saucepan off of the heat and pour the milk into a whisking container and whisk in the cocoa until where it becomes viscous and consistent. Mix in the applesauce for about a minute. Then you need to add the vanilla extract and give it a good mix. You’re doing great!

Once you’re done with that , take the table sugar, baking soda, baking powder, and table salt and put them in a large bowl.

Now, break the eggs and separate the egg whites. Put the liquid egg whites to a medium large bowl.
Grab an electronic mixerwhisker} and whisk the eggs until the mixture becomes creamy and foamy. Next add the table sugar(sucrose) and continue to beat slowly until the mixture is smooth and consistent.

Now you need to add the cocoa mixture on the whole wheat flour. Mix till the ingredients are evened out.

Next grab of a non stick spatula, and stir about 1/4thone fourth} of the egg white mixture in the wheat flour mixture. Now add the remaining egg whites, and fold in till the point where it is smooth, and no visible lines of white remain. Pour this mixture in the pans you earlier prepared.

Place the pans in your oven. Let it ba|e for 30 minutes.

Baking Test:

Just grab a toothpick ,insert it inside the cake. If it comes out clean, without residue, then the cake has been baked

Hold Up! Where’s the frosting?

Since we’re done with learning How to make a cake, its quintessential to know how to prepare the frosting for it too!

Things required:

2 liquid egg whites, uncooked
Cream of tartar : 1/2 tsb

4 tsb honey

1oz natural vanilla extract

16 teaspoons quick dissolving fatless milk powder

Procedure:

Whisk the liquid egg whites in a bowl until smooth and frothy. Get the tartar cream and add it to the bowl and keep mixing.Finally add the natural vanilla extract and mix. Then add instant non fat milk powder to finish it all off.

Find out more about How To Make A Cake.

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