Cake Pops

Cheesecake Cake Pops
Weve decided to experiment and make chocolate cake pops with cheesecake center. 1. Preheat oven to 350. You can bake the cheesecake and the chocolate cake at the same time. 2. For a cheesecake (you can also purchase one at the store): a. Mix sugar with softened cream cheese (to soften a cream cheese just put it in a microwave for a minute). b. Mix in milk, then eggs (one at a time), then add sour cream, vanilla extract and flour; blend until smooth. c. Bake in an oven for an hour. Chill in a refrigerator 3. For a chocolate cake: a. Pour boiling water over cocoa and blend until smooth b. Mix in a separate bowl flour, baking soda, baking powder and salt c. Mix butter and sugar in a bowl; blend in eggs (one at a time), vanilla extract; add the flour blend with a cocoa mixture d. Bake for 30-35 minutes 4. Once the cheesacake is chilled, make small (1/2 inch diameter) balls 5. Crumble the chocolate cake and pour the condensed milk in a bowl, mix it 6. Separate chocolate cake mixture into even parts. Make a flat rounds, place a cheesecake ball in the middle and wrap the chocolate cake around it and roll them into cake balls. 7. Dip a stick into condensed milk, put it inside the cake pop 8. Place into refrigerator to chill for 30 min 9. Melt chocolate and dip cake pops in it. Put back into refrigerator for 15-30 min Your cake pops are now ready! Ingredients

For cheesecake: 4 packages (8 ounce) cream cheese 3/4 cups white sugar 1/4 cup of milk 2 eggs 1/2 cup sour cream 1/4 cup of flour
1/2 teaspoon of vanilla extract For chocolate cake: 1/2 cup of cocoa powder 1 cup of boiling water 1.5 cups of flour 1/4 salt 1 teaspoon of baking soda 1/4 teaspoon of baking powder 1/3 cup of butter (softened) 1 cup of sugar 1/2 can of condensed milk 2 semi-sweet (or any other kind)Ghirardelli chocolate baking bars 2 eggs
PUMPKIN CAKE POPS
Yield: 6 dozen pops Ingredients Cake:

Unflavored nonstick cooking spray 2 cups all-purpose flour 1 tablespoon baking powder 1/4 teaspoon baking soda 1/2 teaspoon kosher salt 2 1/2 teaspoons pumpkin pie spice 2 large eggs 3/4 cup dark brown sugar 1/4 cup granulated sugar 3/4 cup nonfat milk 1 teaspoon vanilla extract 1/2 cup vegetable oil 1 cup canned pumpkin puree 1 cup pecan halves, for decorating
Frosting:

8 ounces cream cheese, at room temperature 1 stick unsalted butter, at room temperature 1 pound confectioners' sugar 1 1/2 pounds finely chopped white chocolate (or two 11-ounce bags white chocolate chips) 1/4 cup vegetable shortening
Directions Preheat the oven to 375 degrees F. For the cake: Lightly coat a 9-by-13-inch baking dish with nonstick spray and set aside. Whisk the flour, baking powder, baking soda, salt and pumpkin pie spice together in a large bowl and set aside. In a medium bowl, whisk the eggs and sugars together. Stir in the milk and vanilla, and then add the oil. Whisk in the pumpkin puree and pour the liquid mixture over the dry mixture. Use a wooden spoon to stir the batter together, and then switch to a whisk and give the batter a good 3 or 4 beats before pouring it into the prepared baking dish. Use a rubber spatula to smooth out the batter and place it in the oven until the cake is golden and springs back to light pressure, 25 to 28 minutes. Remove from the oven and set aside to cool completely. Meanwhile, place the pecans on a rimmed baking sheet and toast them until fragrant, about 5 minutes. Transfer the nuts to a large plate to cool, then transfer to a cutting board and finely chop. Place the nuts in a medium bowl and set aside. Divide the cake into quarters and crumble it into a large bowl. Once all of the cake is crumbled, drag 2 forks through the cake in opposite directions to crumble it into a very fine crumb (you can also use a food processor to pulse the cake into fine crumbs). Set aside. For the frosting: Line a rimmed baking sheet with parchment or waxed paper and set aside. Using a stand mixer fitted with a whisk attachment, beat the cream cheese and butter together on medium speed until airy, about 3 minutes. Add the confectioners' sugar and beat until combined. Increase the speed to medium-high and beat until fluffy, about 5 minutes. Stir the cream cheese frosting into the cake crumbs and, once the mixture looks like wet graham crackers crumbs, roll it into ping pong-size balls. Place the cake balls on the prepared baking sheet and freeze for 1 hour. Place the chocolate in a medium microwave-safe bowl and melt at 50-percent power, stirring every 30 seconds until the chocolate is completely melted, 2 to 2 1/2
minutes (or melt the chocolate over a double boiler, stirring often, until the chocolate is melted). Remove the cake balls from the freezer and insert a lollypop stick or small appetizer-length skewer into the top of each one (stick it in far enough so it is more than halfway through but doesn't puncture the other side of the ball). Dip each ball into the white chocolate, using a spoon to help coat the underside. Tap the stick against the side of the bowl a few times and swirl the stick to encourage the excess chocolate to drip back into the bowl. Dip the top of the ball into the nuts, and then place the cake pop back on the parchment paper-lined baking sheet, nut-side down (so the stick points straight up). Repeat with the remaining cake balls. Let the cake pops stand at room temperature for 10 minutes before serving. Serve that day or refrigerate for up to 3 days and then serve. Cake balls, cake pops, cakesicles have you tried them? They swept the internet like a tidal wave over the last few years, thanks in part to the delightful and amazing creations of Bakerella and other creative cooks. We finally decided to try them, and while ours don't achieve the heights of more talented confectionery artists, they tasted pretty darn good!
Cake pops are basically little smushed balls of cake and frosting (kind of like when you used to smash your birthday cake all in pieces, maybe with ice cream, and eat it as goop). You bake up a cake, let it cool, tear it into fine crumbs, stir in something to hold it all together, and roll it in balls. Easy! They're terribly cute, and they're also a great way to use up leftover cake. I had quite a bit of leftover cake and frosting from my recent foray into LEGO cake building, so cake balls seemed a natural way to use them all up. These are incredibly delicious, over the top little morsels. The chocolate shell gives way with a little snap to a moist and soft inside, like a brownie that melts in your mouth. They're not as rich as chocolate truffles, but they are still quite sweet. Special occasion treats only, but oh how people love them!
Here's how to do it yourself, and do it from scratch, too. Most recipes call for a boxed cake mix and canned frosting, but why not go with homemade, as long as you're going to all the trouble of making cute little balls already?
Cake Ball Mix What you 1 batch Dark Chocolate 8 ounces cream cheese, 2 cups confectioner's 4 tablespoons 1 tablespoon milk (or more, as necessary) need Cake softened sugar butter
Bake the cake and let it cool completely on a rack. This is a very moist cake, which is ideal for this recipe. It's best to let it cool overnight at least. When it is completely cool, break the cake into a large bowl. Crumble it with forks or your fingers until it is in fine crumbs. In a separate bowl, whip the cream cheese, butter, powdered sugar, and milk together until smooth. Pour into the cake crumbs and mix with a spoon. Then continue mixing with your fingers, kneading and mixing until fully incorporated into the cake. Check to see if it will roll into a ball. It should: this makes a very malleable, easy-to-handle cake mixture. But if it needs a little extra moisture, add milk a spoonful at a time.
When the mix is completely done, cover with plastic wrap and refrigerate until firm. You can leave the mix refrigerated for several days at this point. I left mine in the fridge for about three days before making the balls. You could probably also freeze this.
Making Cake Pops What you Lollipop sticks (found at Michael's, JoAnn's, or other 12 ounces chocolate 12 ounces white chocolate Edible wax, Colored sugars, candies, and other decorative sprinkles need stores) chips bark optional
craft
How to make the balls Prepare two large baking sheets by covering with wax paper or parchment. Take a bit of the cake mixture and roll it into a smooth ball. If you want to use the lollipop sticks, stick one into the end of each ball, pointing upward, as you put the ball back down on the sheet. [Note: I cut the long lollipop sticks in half; they seemed a little long for the size of the balls.] Repeat until you've used up all the mixture. As each sheet fills up, put it in the freezer so that the balls harden.
How to decorate the cake pops Melt chocolate or white chocolate in a double boiler on the stove. If you want to make the
coating a little more resistant to melting, add a small square of wax to the pot and let it melt too. Stir well. Dip each ball into the chocolate until covered.
Dip in sugar, coconut, sprinkles, or anything else you'd like to decorate with. Put it back on the sheet to harden. Don't refrigerate these; it will cause the coating to weep or melt. They can be frozen, however.
Cheesecake Pops
Cheesecake Pops are delicious balls of real cheesecake, covered in bright candy coating and served on a lollipop stick. You can use any flavor of baked cheesecake you like, and can substitute white or milk chocolate for the dark chocolate coating. These cheesecake pops can be playful or elegant, but theyre always delicious. This recipe calls for a small (8-inch) cheesecake. You can use a cheesecake from the store (often found in the freezer section) or make one from scratch, but make sure it's a baked cheesecake, as most no-
bake cheesecake recipes produce a cheesecake too soft in texture to hold up in these pops. Ingredients:

8-inch cheesecake, chilled and very firm 1 lb chocolate candy coating sprinkles, small candies or chopped nuts (to decorate) Lollipop sticks Preparation: 1. Prepare two baking sheets by lining them with aluminum foil or parchment. Using a small cookie scoop, scoop spoonfuls of the cheesecake onto one of the baking sheets, setting the other aside for now. If necessary, wet your hands and roll the cheesecake balls between your palms to make them fairly round. 2. Insert the lollipop sticks into the cheesecake balls. If they're too soft, freeze them for about 20 minutes until they're firm enough to skewer effectively. Place the baking tray in the freezer to freeze the balls until they are very firm, at least 2 hours. 3. Microwave the candy coating until completely smooth and melted, stirring after every 30 seconds to prevent overheating. Add some shortening if necessary to produce a liquid coating that flows freely from a spoon. Set out your sprinkles or other desired toppings. 4. Remove the cheesecake pops from the freezer. Working quickly, dip a frozen cheesecake ball into the melted candy coating, making sure that all of the cheesecake is covered and that the chocolate forms a seal around the stick. With the coating still wet, roll it in the toppings of your choice or sprinkle them on. Place the completed cheesecake pop on the reserved baking sheet with clean parchment. 5. Repeat with remaining cheesecake pops and candy coating. If the coating starts to set, return it to the microwave in brief intervals until it is once again liquid and smooth.
6. Store Cheesecake Pops in an airtight container in the refrigerator for up to a week. (Note that the pops will retain their great flavor and texture, but moisture might condense on them and cause the colors of the coating or sprinkles to bleed. Therefore, if their appearance is very important, it is best to make these within 24 hours of when you plan to serve them.)
Buttercream de nesquik de fresa

200 gr. Azcar glas
30 gr. Nesquik de fresa
50 gr. Sirope de fresa
125 gr. Mantequilla s/sal a temperatura ambiente
1. Cortar la mantequilla a trozos, aade la mitad de la porcin de azcar glas, previamente tamizado. 2. Al principio mzclalo todo con ayuda de una cuchara, y despus utiliza unas varillas elctricas. Despus utiliza la batidora. 3. Aade poco a poco el resto de azcar glas, el nesquik y el sirope de fresa sin dejar de batir.
Frosting de Queso Crema Al momento de decidir hacer decoraciones y rellenos de tortas, cupcakes y popcakes nos encontramos con diferentes tipos de ""frosting", que en el fondo son cremas que preparamos, que tienen la particularidad que son dulces y que al momento de prepararlas las podemos teir y dar diferentes formas con las mangas pasteleras y boquillas.
Su uso es bastante recomendado ya que permiten presentar mucho mejor un producto, desde hacer rosas con boquillas,hojas, hacer pasto, decoraciones varias, etc. Tiene un secado moderado, diferente al glas real que conforme pasa tiempo atemperatura ambiente se va poniendo duro. Los frosting en cambio conservan su suavidad y presentan una delicada textura. Las desventajas es que si hacemos una decoracin que ocupe demasiada ""buttercream" u otros frosting, estaremos haciendo un pastelito con muchas caloras, la gran mayora de los frosting llevan en el fondo mantequilla, algunos queso crema, esencias, azcar flor, entre otros. Entonces la recomendacin es que si consumimos estos frosting en nuestros productos sea con moderacin Una vez que hacemos este frosting hay que tener ojo con su duracin si lo guardamos en el refrigerador para usarlo otro da. La receta que revisaremos ahora tiene un muy buen sabor, segn me han dicho quienes la han probado no es tan empalagosa, ni tan pesada y tiene un sabor muy agradable al paladar. Yo la recomiendo bastante para decorar.
Cream Cheese Frosting
6 cucharadas de mantequilla a tempertura ambiente (85 gramos)
170 Gramos de Queso Crema (usamos uno 1/3 menos de grasa) 1 cucharadita de vainilla 3 tazas de azcar flor (375 gramos)
Observacin: La cantidad que sale es bastante, si queremos decorar muchos cupcakes o popcakes combiene reducir a la mitad o 1/3 de receta). Preparacin 1. Cremar la mantequilla y el queso crema (con batidora o manualmente) 2. Aadir la esencia de vainilla e integrar 3. Aadir el azcar flor cernida de a poco hasta obtener una mezcla integrada. 4. Reservar ( puede taparse con un film plstico) Paso a paso
Y listo! Este frosting es el que utilizaremos en la elaboracin de cake pops.
Cake pops how to make cake pops
Welcome to How to Cake Pop. If you are new to cake pops, or have been asking how do you make cake pops?, then How to Cake Pop is here to help. Follow our easy 10 step guide to making the perfect cake pop to get cake pop perfection. Were going to start with what we call the classic cake pop basically, hand rolled cake balls dipped in a candy coating, which you can then decorate to your hearts content. There are lots of different ways to make cake pops, and once you have got the hang of classic cake pops, you can try other ways of cake popping. However, if you are a cake pop newbie, wed suggest that you start with the classic cake pop recipe below. OK, heres what you will need: Ingredients

1 batch of cake. 8 oz cream cheese or ready made frosting. 1 small packet of candy melts or dipping chocolate. A small jug of milk Some small decorative items: for example, sprinkles, M&Ms, marshmallows.
Equipment

A large mixing bowl Lollipop sticks Microwavable bowl Tooth picks or skewers A scooper (for example, an ice cream scoop or a cake ball scoop) Wax paper 2 baking trays Styrofoam (polystyrene) block Plastic film
TIP: You do not need to go to a special cake pops supplies shop to get cake pop making ingredients or equipment: all of these things are easily available in local shops or online. OK, lets get started
STEP #1 THE CAKE Youll need to make a batch of cake, either using a shop-bought cake mix, or baking it from scratch. Once the cake is baked, let it cool. STEP #2 CRUMBING THE CAKE Once the cake has cooled, you need to crumb it in other words, tear the cake up until you have lots of small crumb sized pieces. Some people like to do this by hand, starting with a fork to break up the cake. . However, you can use a mixer or food processor. What you are aiming to get is a bowl of fairly fine cake crumbs youll see why when you start rolling the cake into balls. STEP #3 THE FROSTING You need to prepare your frosting. There are two main options here;

You can buy ready-made frosting: the most widely used is Betty Crocker frosting. You can make your own frosting, using cream cheese. As you will see in our recipe section, you can mix the cream cheese by adding other things such as cocoa powder but, for now, lets stick with cream cheese on its own. Take the cream cheese, and whip in a spoon of milk, to make the mix smoother.
STEP #4 MAKING THE CAKE BALL MIX OK, so now you have the crumbed cake and the frosting. The next step is to mix them together, until you have a dough that can be molded (without being too gooey). You can use a mixer with a dough hook to make the cake ball mix. However, some people like to make their cake ball mix by hand. The idea is to get the frosting and cake really well mixed together, so that it is easy to roll into balls. TIP: When you mix it with the cake, dont put all of your frosting in at once. Start with a little, mix it in, and then add more and mix, and keep on going until you have the right consistency. Put the frosting and cake mix in the refrigerator for about two hours. If you want, you can leave it longer: this helps to firm it up. STEP #6 ROLL THOSE BALLS! Once the mix is cooled, you can roll it out into cake balls. Youll need a rolling area. Set out some wax paper on a baking tray. This will be your rolling area.
Put some of the cake ball mix in a round scoop. You can buy scoops designed for scooping cake dough, but lots of people manage with a different kind of scoop such as an ice cream scoop or even a meat baller (provided that you havent just be using it to make meat balls!). If you have a choice, we recommend silicon scoops: the mixture doesnt stick to the scoop so much. Once youve put a scoop of the mix on the rolling area, use your hands to roll it out into a fairly evenly shaped ball. If you find it easier, you can use a lollipop stick as a rolling aid: in other words, when the ball is fairly well formed, you can put a stick in it, and then use the stick to roll the ball to-and-fro to smooth it. The size of the balls is up to you, but a widely used size for a classic cake pop is about 11/2 inches (40mm). This is just a shade smaller than a golf ball. We think that if the ball is too small, it doesnt look quite an inviting to eat. However, you may want to note that when Starbucks started making cake pops, they dropped the size of the cake ball slightly, to help it stay on the stick in one piece. Once you have rolled the first cake ball, roll another, and so on . until you have a batch of neatly rolled balls on another sheet of wax paper on a baking tray. STEP #7 COOL YOUR CAKE BALLS Once you have rolled out your cake balls, its a good idea to put them in refrigerator again. If you are in a hurry, they still need a minimum of half an hour in the refrigerator, but leave them for longer if you can. STEP #8 COAT YOUR BALLS TO MAKE CAKE POPS Once your balls have got cool, you are ready to coat them, using candy melts. Not everybody is keen on the taste of candy melts, and there are other things that you can use to coat your cake pops. However, to start with wed suggest using candy melts, just to get used to the technique of dipping balls and making a neat coating. Put some candy melts in a microwave-proof bowl and heat them until they are melted. Youll need enough depth in the bowl to allow you to dip the whole of the cake pop: a depth of between 3 and 4 inches of candy melt should allow you to do this. Whilst the candy melts are in the microwave, get a tooth pick or small skewer, and place a small pilot hole in each cake ball. This will help to guide the lollipop stick. When the candy melts are ready, take a small batch of cake balls out the refrigerator (leave the rest in to keep them cool). Take a lollipop stick and dip it in the warm candy melts. Dont miss out this step: it really will help the cake ball to stay on the stick. Then put the sticky end of the lollipop stick into the cake ball, gently but firmly.
You now have a cake ball that is ready to dip. Holding the lollipop stick, dip the cake ball in the candy melts. Rotate the lollipop stick to try to get an even covering. Once you feel that the cake ball is covered, take it out of the bowl. KEEP THE CAKE POP FACING DOWNWARDS, so that the candy melt doesnt run down the stick. You can tap the lollipop stick lightly on the side of the bowl, to try to knock off any excess. You can also use a knife or spoon to clean the lollipop stick itself. Lets be honest here this is the bit that can tricky and frustrating (although it can also be great fun, especially if you are doing with kids and other family members). The trick is to relax and enjoy it, and realise that, over time, it becomes easier. STEP #9 DECORATE YOUR CAKE POP This the point when you can add some simple decorations such as sprinkles, M&Ms, crushed nuts or small mallow pieces. At its simplest, there are two basic decorating techniques;

Rolling Some decorations (such as sprinkles) can be applied by simply rolling the cake pop in them, whilst the candy melt coating it still soft; Applying Other decorations such as M&Ms can be applied by hand to the surface of the cake pop. Use a little dab of soft candy melts as a kind of glue.
Of course, the point of cake pops is that they can be decorated in all sorts of elaborate ways youll find other cake pop decorating ideas on this site. However, for now, if you are a cake pop newbie, why not stick to just using some simple decoration you can move on to advanced cake popping later! STEP #10 LEAVE THE CAKE POPS TO HARDEN Once the cake pop is coated and decorated, it needs to sit somewhere whilst the coating hardens. One easy way is to push the bottom of each lollipop stick into a Styrofoam/polystyrene block, which youve covered with plastic. TIP: Some people suggest putting the cake pops back on to the wax paper, but this will give them flat heads. Its true that some cake pop designs require flat heads, but for most cake pops you will want to keep them nice and ball shaped, so this is why we leave them to harden with the stick facing downwards in the styrofoam . EXTRA TIP: Dont be tempted to put your cake pops in the refrigerator at this stage: it just causes condensation. CONGRATULATIONS!
You have finished your first cake batch of pops. Now you can go on to experiment you can make celebration cake pops (wedding cake pops, bride and groom cake pops, bridal cake pops, baby shower cake pops) special holiday cake pops (such as Christmas cake pops), sports cake pops (soccer cake pops, football cake pops, baseball cake pops) glitter cake pops, cake pops in funny and cute shapes (cat cake pops, cupcake cake pops), cake pops that look like characters in childrens books (whinnie the pooh cake pops, Spiderman cake pops, Minnie mouse cake pops) and interesting flavour cake pops (red velvet cake pops, peppermint cake pops, special chocolate cake pops, Oreo cake pops). As they say, the only limit is your imagination! If you want cake pop recipes and more cake pop decorating ideas, were adding to this web site all the time: once you have had a look around the site, please feel free to bookmark and pop (!) back from time to time to see what weve added. Happy cake popping! Cake Pops! Paso a paso Buenas tardes amig@s, qu mejor manera de alegrar este lunes que con estos ricos cakepops. Para los que no los conozcis, estos bizcochitos-chupachup, han sido popularizados por la famosa bloguera bakerella, ella es toda una experta en estos pequeos dulces e incluso ha estado en el programa de Marta Stewart para explicar cmo se hacen. Desafortunadamente, hoy he visto en su blog que est un poquito malita y por ello, me gustara enviarle toda mi energa positiva y dedicarle este entrada.
No me digis que no son monsimos, yo pens lo mismo cuando vi que mi hermana Marina (fotgrafa a veces de dulceshoras) los hizo para llevar de postre a una cena. Por ello, despus de un par de das y un estudio para profundizar en la tcnica de preparacin convenc a mi hermanita para pasar la tarde del sbado haciendo estas delicias. Y as lo hicimos, la verdad es que son bastante trabajosos de hacer aunque el resultado, tanto por su sabor como por su aspecto compensa con creces el esfuerzo realizado.
Si exploris un poquito en la web de bakerella
veris que se pueden hacer cakepops de formas y sabores muy variados, personalmente me enamor de unos en forma de cupcake que sern los prximos que veris por aqu ;)
os animis a hacerlos? aqu tenis la receta adaptada por dulceshoras, un pequeo paso a paso y el video de bakerella con el que aprend muchsimo. La base de estos cakepops es una pasta de bizcocho desmigado y frosting, bakerella en el video utiliza uno de queso, yo he preferido utilizar una buttercream de chocolate de la famosa pastelera de New York Billy. INGREDIENTES:

Un bizcocho de aproximadamente 800 grs (puede ser de vainilla, chocolate, naranja, culquiera que queda un poco sequito y se desmigue bien) Unos palillos de madera largos (tipo pinchito)
Billys Chocolate Buttercream:

100 grs de mantequilla a temperatura ambiente 180 grs de chocolate fundido 25 ml de leche entera 5 ml (1 cucharilla) de esencia de vainilla 340 grs de azcar glass
Cobertura:

200 gr Chocolate de cobertura 3 cucharadas soperas de leche (esta cantidad depende del tipo de chocolate, aadiremos leche hasta aligerar la cobertura, en el video podis ver cmo es) sprinkles (dulces para decorar)
PREPARACIN: Desmigaremos el bizcocho de manera que quede como en la foto 1. A continuacin preparemos nuestro frosting, mezclaremos todos los ingredientes y batiremos con las varillas durante al menos 2 minutos o hasta que quede la textura como en la foto 2. Aadiremos el frosting al bol con las migas de bizcocho y amasaremos, primero con una cuchara de madera y luego con las manos. Debe quedar una masa manejable y un poco hmeda, ver foto 3. Antes del siguiente paso, pondremos papel de horno sobre un bandeja. Seguidamente cogeremos un pellizco de pasta y formaremos un bola con la mano, aqu os puede ayudar ver el video. Colocaremos nuestra bola sobre el papel que habamos preparado. Procederemos a hacer lo mismo hasta terminar la pasta. Al finalizar, meter la bandeja en el congeldor durante 15 minutos (o hasta que se endurezcan las bolitas)
Mientras las bolitas estn en el congelador fundiremos el chocolte en el microondas o al bao Mara, retiraremos del fuego cuando est listo e iremos aadiendo leche, primero una cucharada, batiremos, luego otra, batiremos otra vez, veris que al principio queda un masa bastante espesa y nada ligada, no os preocupis, aadir otra cucharada de leche, removed, hasta que os quede una
textura ms ligera. A continuacin viene la diversin. Comenzaremos cogiendo un palillo de madera, lo pincharemos por el lado que no tiene pincho atravesando el centro de una bolita con cuidado de no traspasar la bolita por completo. A continuacin, cogeremos el palillo por la punta y sumergiremos la bolita en el chocolate, cubriendo toda la superficie. Finalmente aadiremos las perlitas/sprinkles por encima y pincharemos en el corto o cartn que hayamos preparado. Creo que lo que ms os ayudar ser algn video como el siguiente que os dejo, o por lo menos, fue lo que ms me ayud a mi: DULCES SAN ESTANISLAO
Ingredientes: 1 tarro de 300 gr. de almendras 1 cucharada 5 mostacillas de
leche peladas de
condensada molidas mantequilla yemas colores
Preparacin: 1. Poner el tarro de leche condensada a cocinar en olla presin por 20 minutos para obtener un manjar blanco. 2. Poner el manjar en una olla junto a la mantequilla, revolver hasta que la mezcla empiece a hervir, en ese momento incorporar las almendras molidas. Cocinar un par de minutos, luego agregar las yemas (previamente batidas) y cocinar la mezcla hasta que se despegue de la olla. 3. Poner la mezcla en un molde cuadrado de 20 * 20, con alusa foil enmantequillada y dejar enfriar.
4. Para el glas, batir una clara de huevo, con 125gr. de azcar flor y jugo de limn. 5. Una vez fra la mezcla anterior colocar el glas sobre este y adornar con mostacillas de colores. Dejar secar y luego cortar en cuadrados. Nota: dejar secar completamente antes de cortar, mejor esperar hasta el da siguiente. Espero disfruten la receta!!!!!!!!! ICE CREAM CUPCAKES
INGREDIENTES 125 125 125 2 75 extracto 10
gr gr gr ml de barquillos harina
de azcar con leche de
mantequilla flor polvos huevos tibia vainilla baso
PREPARACIN Precalentar el horno a 170 En moldes de cupcakes colocar aluza foil y enterrar los conos en forma de vaso (para que queden firmes) Tamizar la harina y reservar En una jarra mezclar la leche y el extracto de vainilla
Batir, con la pala, la mantequilla con el azcar hasta que quede esponjosa (aprox. 3 minutos a velocidad media) Aadir los huevos ligeramente batidos, de a uno A velocidad baja aadir la mitad de la harina, luego la leche y por ltimo la otra mitad de harina Llenar 3/4 de los barquillos Hornear durante 20 minutos o hasta que estn doraditos. Dejar enfriar sobre una rejilla. Y por ltimo decorar como gustes.
Espero disfruten la receta, quedan realmente ricos, y con manjar mejor an. Wrappers para cupcakes Ac les dejo dos modelos para que hagan sus propios wrappers, para darles un toque personal a sus cupcakes.
El Materiales: pliegos tijeras cuchillo cartn lapiz mina
paso
paso:
de lisas
cartulina y
con con
diseo diseo cartonero currugado
Lo primero es preparar un molde para que todos los wrappers queden iguales, lo colocan sobre la cartulina escogida y lo dibujan con lpiz mina.
Ahora recorten el dibujo, puede ser completamente liso o con las ondulaciones que le hice yo
Sobre un cartn corrugado (para no rallar la mesa de trabajo) le hacen un corte centrado con el cuchillo cartonero.
En el otro extremo se le hace un corte para poder introducirlo en el corte anterior.
Y listo!!!!!!!!!!!!! pueden hacer de distintos tamaos, como para minicupcakes.
Les cuento que yo tengo miles de diseos para trabajarlos en power point, agregndole algn motivo especial como de primera comunin, baby shower, personajes, etc.
El diseo lo vendo a $1.000 por docena, y ustedes lo imprimen en opalina y lo recortan.
Espero les sirva... CAKE POPS
Los cake pops estn absolutamente de moda Y como no? si son tan simples de hacer... Esta receta te da la posibilidad de echar a andar tu imaginacin y eso es lo mejor que tiene la cocina. Puedes seguir esta receta al pie de la letra o simplemente variarla en decoracin o sabor. Es una receta sencilla y barata de hacer. Puedes sorprender en un cumpleaos, en una reunin de amigos, de colacin para los pequeos, para un regalo, para la hora del t o simplemente por que te dieron ganas.
Ingredientes:
- 450 gms. de queque. (comprarlo hecho sale ms econmico y sabor a eleccin) 400 gms. de manjar. - Chocolate de cobertura (blanco o negro, cantidad necesaria para baar aprox medio kilo) - Decoraciones (ramas de chocolate, mostacilla, chocolate teido, etc) - Palitos para paleta (Se compran en lugares para repostera. Si no usan se pasan a llamar
cake
balls,
tipo
bombn)
*Puedes reemplazar el queque por galletas, o el manjar por queso philadelphia. Preparacin:
Desmigaja completamente el queque. Una vez listo mezcla con el manjar hasta formar una pasta homognea y con ayuda de la cuchara para helados haz bolitas similares. Cuando las bolitas estn listas, unta un palito con chocolate derretido (solo un poco) y pincha el cake pops hasta un poco ms de la mitad y deja secar. Haz esto con cada una de las bolitas. Apenas estn todas pinchadas y el chocolate de los palitos seco, baa y decora. Para que queden bien presentadas, pinchalas en plumavit o una fruta para que puedan mantenerse intactas mientras se secan, si no, simplemente ponlas de pie (por el lado de la bolita) en papel mantequilla. Cake Pops de Tarta de Queso 21/04/20122 Comentarios ltimamente nos est dando por hacer cosas dulces, y tenamos como objetivo hacer algo lo suficientemente fcil, sin la necesidad de usar horno, para no perder demasiado tiempo. Encontramos una receta que se adaptaba a nuestras espectativas, estaba hecha con galletas y tena pinta de ser fcil, as que pillamos la idea y pensando llegamos a sacar estos cake pops intentando sacar la esencia de la tarta de queso pero en pequea porcin y con palito. La verdad es que el resultado fue muy bueno, un sabor original que a todo el mundo que lo prob le gust. Fue todo un xito. As que ya sabes, si no eres un experto en repostera y quieres sorprender, hazte con palitos de pinchito de los ms gruesos y ponte manos a la obra.
INGREDIENTES: * 1 Paquete de Galletas Mara * 150 grs Queso Blanco de Untar * 120 grs de Mermelada de Fresa * 2 Tabletas de Chocolate Blanco * Fideos de Colores (para decorar) PARA PINCHARLOS * Palitos para Cake Pops (o de pinchitos)
PASO 1: Triturar las galletas En primer lugar trocearemos las galletas y las trituraremos, bien con una batidora, con una picadora, o si no tienes siempre puedes triturarlas a mano con la ayuda de un mortero; el caso es que tiene que quedar lo suficientemente deshecha que nos quede una textura similar al pan rallado, sin nign trozo. PASO 2: Hacer la mezcla
Una vez estn las galletas bien trituradas aadiremos el queso blanco (un poco ms de media tarrina) y la mermelada (unas 4 cucharadas soperas aproximadamente) y mezclaremos todo bien con las manos, hasta llegar a conseguir una masa homognea, compacta y manejable. A TENER EN CUENTA: Si despus de mezclar bien ves que la masa no liga lo suficiente, aade un poco ms de mermelada o de queso para humedecer la mezcla y conseguir la textura deseada.
PASO 3: Hacer las Bolitas A continuacin nos dispondremos a hacer las bolitas con la masa que hemos preparado. Procura no hacerlas muy grandes, lo ideal es hacerlas de 2,5 a 3 cm de dimetro, para que no lleguen a pesar demasiado y se sostengan bien sobre el palito. PASO 4: Clavar los palitos en las bolitas Ahora es el turno de clavar los palitos en las bolitas. Para ello utilizaremos 1/4 de una de las tabletas de chocolate, para usarlo a modo de pegamento, y seguiremos los siguientes pasos:
Fundiremos el chocolate al bao Mara. Mojaremos la parte sin punta del palito en el chocolate y lo introduciremos con cuidado en la parte central de la bolita. Dejaremos reposar en un plato, con el palito hacia arriba, y las meteremos en el frigorfico entre una y dos horas, para que el palito quede bien fijado.
PASO 5: Presentacin Cuando haya pasado el tiempo de reposo nos tocar presentar los cake pops que ya tenemos hechos. Para ello tenemos 2 opciones:
OPCIN 1: Dejarlos como estn y presentarlos con mermelada de fresa en un bol a parte, para mojar. OPCIN 2: Cubrirlos con chocolate blanco y aadir complementos al gusto. Si decides decorarlos sigue entonces el siguiente paso. PASO 6: Decoracin Este paso es el que le dar ese toque vistoso a la receta.
En primer lugar calentaremos el resto de chocolate blanco al bao Mara, para fundirlo y usarlo como cobertura. Cuando el chocolate est bien fundido, sumergiremos en l las bolitas, una a una con la ayuda del palito que ha debido de quedar bien clavado, hasta que queden completamente cubiertas. Dejaremos escurrir bien el chocolate sobre el mismo recipiente, para evitar manchar el palito cuando los pinchemos para dejarlos reposar. Con el chocolate an caliente decoraremos al gusto con fideos o bolitas de colores. Por ltimo utilizaremos un corcho, o si no puedes disponer de l, de un vaso lleno de azcar, y pincharemos en l las bolitas que vayamos decorando para que el chocolate se solidifique. Cuando tengamos todos los cake pops cubiertos y decorados los meteremos en la nevera y dejaremos reposar al menos una hora antes de comer.
A TENER EN CUENTA: Decorndolos de esta forma obtendremos un sabor distinto, ya que el sabor del chocolate blanco destacar frente al sabor base de la receta. Esperamos que os salgan bien y, sobre todo, que os gusten!
Toffee Cake Pops Recipe Submitted By: bakingmad This recipe has been created by Molly Bakes to share with Baking Mad. These are delightful to make and gift. You can decorate with your favourite sprinkles to personalise your gift Preparation Time 23 minutes 40 minutes Baking Time 12 - 16 Portions Toffee Cake Pops Ingredients
150 grams Light Muscovado Sugar (Billington's)
150 grams Butter softened and unsalted
200 grams Self Raising Flour (Allinson Nature Friendly)
2 tsp
Baking Powder
160 ml
JUST MILK organic
Free Range Eggs (Happy Eggs) large and at room temperture
1 tsp
Pure Vanilla Extract Blend (Nielsen-Massey)
Additional Ingredients 100 grams Butter Unsalted at room temperture 100 grams Dulce de Leche
350 grams Golden Icing Sugar (Billington's)
1 tsp
Pure Vanilla Extract Blend (Nielsen-Massey)
Further Additional Ingredients
450 grams White Chocolate (Silver Spoon Create)
Sprinkle Decorations (Silver Spoon Create)
24
lolly sticks Polystyrene block
How to make Toffee Cake Pops
Click on the text to highlight the different stages as you go along, or click the button below to enlarge all text
1. To bake sponge; preheat oven to 180 degrees. Lightly grease a 10 round or square baking pan with non stick baking spray. Beat butter and sugar together until light and fluffy (about 5 mins). Lower the speed to medium, add the eggs one at a time, keeping a one minute gap between each one. Throw in the vanilla extract. Sift the flour with the baking powder. On low speed add half the dry ingredients, then half the milk, repeat. Fill the pan to just over halfway and bake for 35-40 mins or until a cake tester comes out clean. Leave to cool.
2. To make frosting; Beat the butter and dulce de leche together until well combined. Gradually add the icing sugar until smooth and then beat in the vanilla 3. Combine cake and frosting; once the cake is completely cool, crumble it using either your fingers or a food processor. Mix the cake crumbs with the frosting until you get a dough like consistency you can easily mould into balls. Wrap and refrigerate for 1 hour 4. Line a baking tray with parchment paper. Remove cake pop mixture from fridge and begin rolling into small balls they should just fit comfortably into the palm of your hand. Place balls onto the tray and once rolled place back in the fridge for another 10 mins or until balls are firm 5. Remove cake balls from fridge. Melt a small amount of chocolate. Dip the end of each lollipop stick into the chocolate about 2 cm in. Insert a stick into the centre of each cake ball. Now you are ready to start dipping. 6. Melt the remaining chocolate. Holding by the stick, gently dip each cake ball into the chocolate until completely coated. Gently tap off any excess. Decorate with sprinkles of your choice. Insert into a polystyrene block to dry. Cupcakes de zanahoria con buttercream de Toffee, ganador del sorteo CHC y nuevo Sorteo!
Hola de nuevo!! tena pensado hacer una receta Halloweeniana para estos das pero como siempre voy a tope y sin apenas tiempo queda de momento est en la lista de pendientes. Como todava quedan un par de semanas, espero poderla publicar antes del 31 que seguro que os encanta Pero como tena pendiente dar el nombre del ganador del sorteo del libro de Cakes Haute Couture y traeros un nuevo sorteo pues aqu estoy con una recetita de cupcakes fcil y tremenda que preparamos en uno de los cursos de cupcakes que hicimos este martes.
Tambin os dejo con algunas ideas para decorar vuestros cupcakes. podis jugar mucho con los colores, boquillas y decoraciones, ya sabis que la imaginacin es infinita, as que por ejemplo tenemos el Cupcake Otoal tricolor. Teimos el buttercream de tres colores, marrn, naranja y amarillo y lo colocamos en una sola manga pastelera con boquilla 1 M. Queda preciosa y muy delicada. Con unas bonitas flores de pasta de azcar le darn el detalle completo.
Otro diseo muy campestre es el Daisy Cupcake. Teimos el Buttercream de verde y con la boquilla 233, en forma de csped, decoramos todo el cupcake y hacemos unas bonitas margaritas con pasta de azcar y decoramos en el top. Queda muy dulce.
Para Halloween un Spider Cupcake puede dar el toque diferente a tus postres. Tan fcil como teir el buttercream de negro, decoramos con la boquilla 2D y con glasa blanca de delineado hacemos las telaraas. Cogemos papel parafinado y con lpiz dibujamos la plantilla. Con la boquilla del 3 hacemos la telaraa siguiendo la plantilla. Dejamos secar 24 horas y ya las podemos colocar encima de nuestro cupcake.
Y si nos gusta trabajar con el fondant, podemos decorar todo el cupcake con l. Con un cortador circular hacemos la base del cupcake para colocarla encima y con un palillo le vamos haciendo pequeos puntitos en todo el lateral. Con diferentes cortadores con expulsor hacemos flores y hojas y decoramos. La mariquita est hecha con dos bolitas una negra y roja, y aadiendo pequeas bolitas negras en el top del cuerpo de la mariquita. Vis que tenis infinidad de posibilidades, espero que las que os muestros os den nuevas ideas o os ayuden a empezar a practicar con este pastelito de posibilidades infinitas.
Ahora s, os dejo con la receta del cupcake de zanahoria con el buttercream de Toffee. La receta bsica es de Alma de Objetivo Cupcake Perfecto. Quedan muy esponjosos y buenos y son muy rpidos de preparar. Pero seguid leyendo que despus de la receta tenis el nombre del ganador del libro de Cakes Haute Couture y os dejo un nuevo Sper Sorteo!!!!!
Cupcakes de zanahoria con buttercream de Toffee
Ingredientes para 12 unidades:
200 gr deazcar moreno 150 gr de harina 150 gr de mantequilla, a temperatura ambiente 200 gr de zanahorias ralladas 2 cucharaditas de canela en polvo 1 cucharadita de bicarbonato de sodio 2 huevos tamao L
Ingredientes pata el butterceam de Toffee:
300 gr de mantequilla, a temperatura ambiente 300 gr de azcar glass extrafino 2 cucharadas de pasta de toffee
Preparacin:
En un bol grande incorporamos todos los ingredientes, excepto los huevos y las zanahorias. Mezclamos bien con la batidora elctrica hasta que quede una masa fina, y unifiorme. Incorporamos los huevos, uno en cada tiempo, y seguimos batiendo hasta que est bien integrado cada uno. Para finalizar de manera manual, con una esptula, aadimos a la mezcla, las zanahorias.
Colocamos nuestra masa en cada cpsula para cupcakes y horneamos unos 20-25 minutos o hasta que veamos que al introducir un palillo ste salga bien.
Dejamos enfriar en rejilla.
Preparacin del Buttercream de Toffee:
Cortamos la mantequilla a daditos y le aadimos el azcar glass. Batimos bien hasta que la masa quede bien fina y los dos ingredientes bien integrados y sin grumos. Le aadimos las cucharadas de toffee, batimos un minuto ms. Separamos el buttercream en dos partes iguales, y una de ellas la coloreamos de naranja. Colocamos los dos colores de buttercream en una manga pastelera con la boquilla 1M. Decoramos en el top del cupcake. Las flores estn hechas con fondant.
2 Aniversario del blog, Sorteo!! y un Strawberry Pink Degraded Pop Cake (Tarta de fresa y bolitas cake pop con buttercream degradado)
Le Fabuleux Destin du Chocolat Una tarta hecha con bolitas de cake pop!! sper original, as que me decid a probarla. Como vis en el corte las bolitas de cake pop se pueden ver perfectamente, queda una tarta muy divertida y diferente, y podis dar rienda suelta a vuestra imaginacin, combinando colores, tamaos, lo que queris. Como sabis que yo soy lila, y un poco rosa, pues los colores que utilic para toda la tarta fueron estos. Los cake pops son de vainilla, hechos con la BabyCakes, tiiendo la masa en 3 colores y la base del bizcocho es de fresa, por
eso tambin tiene este color rosado, ya que utilic la Pasta de fresa de Home Chef y queda deliciosa!!! Strawberry Pink Degrade Pop Cake Receta para cake pops la tenis aqu. Solamente tenis que separarla en 3 una vez hecha la masa y teirla de colores distintos. Horneamos en la mquina y dejamos enfrar. Podemos hacerlas un da antes y guardarlas en un recipiente hermtico.
Ingredientes para la base de tarta de fresa:
210 gr de harina con levadura incorporada 25 gr de harina de maiz 225 gr de Golden Caster Sugar 1 cdta de levadura en polvo 225 gr de mantequilla a temperatura ambiente 4 huevos grandes 1 cdta de extracto de vainilla. Yo siempre utilizo la pasta de Nielsen Massey. 2 cucharadas de pasta de fresa
Ingredientes para el Buttercream:
300 gr de mantequilla a temperatura ambiente 300 gr de azcar glass tamizado. 1 cdta de extracto de fresa Bolitas rosas decorativas, grandes y pequeas.
Preparacin de los cake pops:
Receta para cake pops la tenis aqu. Solamente tenis que separarla en 3 una vez hecha la masa y teirla de colores distintos. Horneamos en la mquina y dejamos enfrar. Podemos hacerlas un da antes y guardarlas en un recipiente hermtico.
Preparacin de la base de tarta de fresa:
Precalentamos el horno a 180 C. Engrasamos dos moldes iguales de 18 cm. Yo puse ms masa en un molde y los hice desiguales para que pudieran caber bien las bolitas de cake pops y no quedaran sobresaliendo de la masa.
Tamizamos de manera conjunta la harina con levadura, la harina de maiz el azcar y la levadura en polvo. Mezclamos bien unos 5 segundos con la batidora
elctrica. Aadimos la mantequilla, los huevos, mezclando bien despus de cada aadido, la pasta de fresa y la vainilla, y mezclamos bien todos los ingredientes.
Dividimos nuestra masa en dos partes desiguales,y las colocamos en los moldes previamente engrasados, una ms que otra como vis en la imagen del resultado. Procedemos a sumergir unas 8-9 bolitas de cake pop en la masa, en cada uno de los moldes. Pasamos a hornear las masas unos 25-30 minutos, o hasta que al intriducir un palillo en el centro de la tarta , ste salga limpio.
Dejamos enfriar en rejilla unos minutos, desmoldamos y dejamos enfriar completamente.
Preparacin del Buttercream: Cortamos en daditos la mantequilla y la dejamos un ratito para que se ablande. Tamizamos el azcar y mezclamos bien los dos ingredientes unos minutos hasta de la masa se aclare y se unifiquen los dos ingredientes dando resultado a una mezcla fina y suave. Le aadimos la cdta de aroma de fresa y seguimos batiendo un par de minutos ms. Separamos la mezcla en 3 y la teimos de colores rosa claro, rosa fucsia y lila. Yo hago las mezclas con los colorantes de Ateco que tienen un tono precioso!
Montaje de la tarta:
Untamos bien la parte superior de nuestra tarta ms gruesa con buttercream de color lila. Colocamos encima la otra base de tarta y comenzamos a forrar la tarta con los diferentes tonos de buttercream. Empezamos por abajo, con la paleta vamos untando con el buttercream lila. Una vez completado el primer color, limpiamos bien la paleta y escogemos el color fucsia de buttercream y procedemos del mismo modo. No pasa nada si los colores se mezclan , le da un toque mucho ms original y bonito. Procedemos con el color rosa pastel y seguimos con la parte superior de la tarta hasta que quede completamente forrado. Le damos forma de espiral al buttecream en la parte superior y decoramos con bolitas de colores rosa de diferentes tamaos y tonos.
Solamente queda hacer el corte y disfrutar!
Tarta fondant: Vamos al Mar
compuesta de dos bases de bizcocho tierno de chocolate y relleno y cubierto de una fina capa de ganache de chocolate y almbar. Las decoraciones estn hechas con pasta de goma teida de colores azul, y rojo, el mar est hecho con piping gel teido de azul, la arena son galletas digestive trituradas, la imitacin de cuerda marina est hecha con un molde de silicona trenzado, y la guirnalda es de papel con palitos de madera y enrollados con pasta de goma roja. Bizcocho tierno de chocolate: (Para dos bases de 17.5 cm) Ingredientes: 75 gr de habas de chocolate negro de cobertura 100 ml de leche
225 gr de azcar moreno 75 gr de mantequilla sin sal, a temperatura ambiente 2 huevos medianos, ligeramente batidos 150 gr de harina 1 y 1/2 cucharadas de cacao en polvo 1/ cucharadita de levadura en polvo 1/2 cucharadita de bicarbonato sdico. Ganache de chocolate: (Para unos 600 gr) Ingredientes: 300 gr de habas de chocolate negro de cobertura 300 ml de crema de leche.
Preparacin de los bizcochos: Precalentamos el horno a 160 C. Engrasamos dos moldes de 17.5 cm de dimetro con spray de mantequilla o pintamos con mantequilla derretida la base y los laterales y espolvoreamos con harina. Cortamos con papel de horno un crculo igual a la base del molde y lo colocamos en ella. Colocamos el chocolate, la leche y la mitad del azcar y en un cazo y lo llevamos a ebullicin, removiendo de vez en cuando. Con una batidora elctrica, mezclamos la mantequilla y el resto del azcar hasta que queden bien integrados y la mezcla quede ms clara y suave. Poco a poco vamos aadiendo los huevos ligeramente baidos. Mezclamos y tamizamos el cacao en polvo, la levadura y el bicarbonato y lo bamos aadiendo a la mezcla de manera muy suave y despacio ( si nuestra batidora no tiene velocidad muy lenta, es mejor hacerlo a mano, quedar suave, esponjoso, y no lo batiremos en exceso)
Colocamos nuestra mezcla de chocolate caliente en un vaso medidor y poco a poco lo vamos aadiendo a nuestra mezcla, removiendo bien mientras se va incorporando el chocolate caliente para que quede la mezcla uniforma y suave. Separamos nuestra mezcla final en dos, y aadimos cada mitad en uno de nuestros moldes engrasados. Horneamos aproximadamente unos 25-30 minutos, hasta que veamos que los bordes se separan del molde y al introducir un palillo ste sale limpio. Dejamos enfriar unos minutos y les damos la vuelta. Dejamos en rejilla hasta que estn totalmente fros. Es recomendable dejarlos reposar hasta el da siguiente. Ser mucho ms fcil proceder con el relleno y posterior forrado de la tarta con fondant. Los envolvemos en film transparente y los dejamos a temperatura ambiente. Tambin podemos congelarlos sin problema.
Preparacin del Ganache de chocolate: Colocamos la crema de leche en un cazo y justo cuando empiece a hervir lo paramos y separamos del fuego. Aadimos el chocolate de cobertura y vamos removiendo hasta que se hayan derretido completamente y la mezcla se suave y uniforme, ligeramente brillante. Dejamos enfriar a temperatura ambiente unas horas, o en la nevera unos 30 minutos. no ms ya que lo que queremos es poder rellenar la tarta con una capa fina de ganache y no puede quedar muy duro.
Montaje de la tarta: Colocamos el primero de los bizcochos sobre una base redonda para tarta y rellenamos la parte superior y los costados con el ganache de chocolate, una capa bien fina, con una esptula larga de acer inoxidable os ir perfecto. Colocamos el segundo bizcocho sobre el primero y procedemos a realizar el mismo paso. Cubrimos toda la tarta resultante con ganache para que quede como una sola pieza cubierta de una fina capa del ganache. Tiene que quedar bien suave y uniforme para que el forrado de la tarta con fondant quede perfecto.
Dejamos en la nevera unas horas para que se endurezca el chocolate y podamos trabajar bien la tarta.. Antes de forrar pintamos con un poco de almbar toda la tarta
Bakerella Cake Pops
Como casi todos saben muy pronto mi dulce Olivia cumplir su primer aito. Estamos esperando ese da con ansias, y poco a poco estoy diseando su fiesta, que no ser enorme pero si muy bien pensada y organizada con sumo detalle y mucho, pero mucho AMOR.
Hace tiempo que quera probar esta receta, me parece divertida, sper original y me gustaba para incluirla en el catering de la fiesta. Este fin de semana me hice un tiempo para probarla, en realidad con das tan lindos no daban ganas de estar en la cocina pero el tiempo corre y la fecha del cumple se acerca. Siempre que organizo algn tipo de evento pruebo las recetas nuevas varias veces, de esta forma me aseguro de no cometer errores el da Dtodos los errores se los come mi amado esposo, mientras practico Gracias al cielo! El es uno de los mejores crticos que he tenido.
Estos son unos chupetines de torta o mejor llamados Cake Pops, su inventora es tambin la creadora del encantador sitio Bakerella. Sus paso a paso son excelentes y tambin sus videos. Sper carismtica y dulce, Bakerella muestra sus incursiones en la cocina siempre acompaadas de muy buenas fotos. No dejen de visitarlo. I LOVE YOU Bakerella!
Una de las cosas que descubr probando esta receta son los nuevos baos de chocolate de Lodiser de colores! son simplemente espectaculares. Se funden en microondas y no es necesario templarlos, pero cuidado con pasarse con el tiempo porque se quema y no se puede recuperar. Lo mximo que tolera son 30 segundos a temperatura mxima, lo sacan, lo revuelven con cuchara o palillo de madera y prueban otros 30 segundos as no ms de 1 minuto 30 o se quema y si lo digo tan enfticamente es porque, queridos mos, lamentablemente lo quem! Recuerden que deben picar la barra antes de llevarla al micro, pequeo detalle que no han tenido en cuenta los creadores de este excelente producto, sera mucho mas practico si viniera en pastillas o perlas, en lugar de barra. Eso s, los colores son sper brillantes y vienen saborizados.
Para estos cake pops van a necesitar un bizcochuelo desgranado (pueden usar perfectamente un bizcochuelo de cajita tipo Exquisita preparado como indica el envase, esta parte es muy divertida), una taza de frosting (les paso la receta en la prxima entrada), un paquete de Oreos partidas en pedacitos (agregado de mi golosa imaginacin) y 300g de bao de chocolate Lodiser Alpino de color rosa o algn chocolate que tengan para baar. Palitos para chupetn o palitos de brochette y granas de colores para decorar. Desgranar el bizcochuelo, agregar el frosting y mezclar bien, agregar tambien el paquete de Oreos partidas y volver a mezclar. Llevar unos 10 minutos a heladera. Retirar y hacer bolitas entre las palmas de las manos del tamao de una nuez pequea, llevar las bolitas a heladera durante 15 minutos. Retirar de la heladera. Fundir el bao de chocolate, tomar un palito y antes de introducirlo dentro de la bolita de torta mojarlo en el bao de chocolate para que quede adherido por dentro, luego sumergir la bolita dentro del chocolate y al retirarlo dar pequeos golpes con la palma al palito para descartar el excedente de chocolate. Mientras est fresco decorar con granas. Dejar secar. Piruletas de tarta con forma de flores Cmo hacer cake pops en forma de flores
Piruletas de flores
Piruletas
de
tarta
con
forma
de
flores.
Cmo
hacer
cake
pops.
He encontrado esta receta en el blog Strawberry Chic, un blog exquisito con una recetas impresionantes, y en ella encontr esta receta que son verdaderas obras de arte!. Explica paso a paso como hacer las famosas cake pops. Los cake pops son piruletas hechas de tarta. La idea es hacer un bizcocho, luego pasarlo por la batidora, amasas la masa y vas haciendo la forma que quieras con ella terminando por hacer los famosos cake pops, que son estas piruletas. En este caso son hechas en forma de flores, pero puedes hacerlas de la forma que
quieras. No os voy a mentir, esta receta es muy elaborada... pero merece la pena hacerlas porque terminars con un pequeo y delicioso jardn de tulipanes en tu propia casa. Materiales Bizcocho 1 Batidora papel rodillo cortador palillos de Chocolate, Bloque cinta Pistola de necesarios se desees) vainilla cocinar
de zanahoria hecha, taza de de
(o
cualquier cobertura
sabor de para
que
cera
de pizza piruletas (yo uso las de brochetas de madera que quedan geniales) amarillo inmersin de corcho grueso o poliespam (ver imagen 6) Verde pegamento caliente (para pegar la cinta verde a los palillos)
* Antes de empezar a saber que este proceso es un poco largo y tarda su tiempo en hacers: pero el resultado vale la pena! Elaboracin: Paso 1. Hornea la tarta segn las instrucciones de la tarta o bizcocho que prefieras hacer. El bizcocho tradicional o el de zanahoria quedan geniales, y deja enfriar.
Paso 2. Con un cuchillo o una esptula, cortar la tarta en trozos pequeos y colqualos en un bol grande.
Paso 3. Coloca los trozos de tarta en un procesador de alimentos, Thermomix o utiliza tu batidora tradicional y desmencelo hasta que se formen migajas finas (es probable que tengas que hacerlo por partes, dependiendo de cun grande sea la tarta). Vierte las migas de la tarta o bizcocho en un bol grande.
Paso 4. Aadir alrededor de 1-3/4 tazas de cobertura de vainilla y mezclar bien utilizando la parte trasera de una cuchara grande.
Paso 5. Toma aproximadamente 1 cucharada de la masa de la tarta y forma un capullo de rosa un poco alargado.
Colocar en una bandeja de horno forrada con papel de cera de cocina y poner en el congelador. Paso 6. Despus de que los trozos de masa han estado en el congelador durante una hora aproximadamente y la masa est un poco mas dura, insertar sus palillos de piruletas. Cuando termines de poner las piruletas en cada uno, vuelve a ponerlos dentro del congelador.
Paso 7. Corta 2 pedazos de papel de cera de cocina alrededor de 10cm x 10cm. Toma un pedazo pequeo de la masa, aproximadamente 1/2 cucharadita llena, y hacer una bola. Coloca la bola en el centro de una del papel de cocina a continuacin, pon una segunda hoja
por
encima.
Paso 8. Usando un rodillo, aplanar la bola en una forma oval. No lo hagas demasiados finas porque sino despus se te rompern al sumergirlos en chocolate.
Usando un cortador de pizza, cortar los bordes del valo de modo que se quedan con una forma de gota de lluvia larga.
Paso 9. Coge una de las piruletas que has sacado del congelador, presiona ligeramente el ptalo en su lugar, y con cuidado retira el papel de cocina. Devolver la piruleta al congelador mientras creas el siguiente ptalo. Repite el proceso hasta que toda la piruleta tenga su ptalo de cada lado.
Asegrate de regresar cada flor en el congelador despus de cada ptalo se coloca. Luego, contina con el ptalo de segundo patrn y continuar hasta que tenga 4 ptalos en cada flor. Puedes cortar varios cuadrados de papel de cocina y hacer los 4 ptalos a la vez para ir avanzando ms rapidamente. Slo recuerda que debes mantener la piruleta fra para que mantenga su forma original.
Nota: Asegrate de exagerar la forma y el grosor de sus ptalos, porque despus de que se sumergen en el chocolate que va a perder mucho de sus detalles.
Paso 10. Coloca algunas de sus piezas de chocolate en una bolsa de plstico hermtica. Calintalo en el micorondas en perdosos de 30 segundos hasta que se derrita (sino puedes hacerlo a bao mara tambin y ponerlo en una manga pastelera). Corta un agujero muy pequeo en la punta de la bolsa y pon lo que sera un anillo al rededor de cada palillo e introducelo dentro de la piruleta. Esto har que se sujete mejor. Cuando termines de hacer esto podrs ya poner las piruletas de pie sobre un corcho grueso.
Coloca las piruletas en la nevera (no congelador) durante al menos una hora. Paso 11. Derrite el chocolate en un recipiente a bao mara. Si sientes que el chocolate est demasiado espeso se puede agregar un poco de mantequilla (mezcla en aproximadamente 1/4 cucharadita a la vez hasta obtener el espesor deseado). Coge las piruletas, sumrgelas en el chocolate. Mantn la cara de la flor hacia abajo y dejar que el chocolate se escurra el
final. Puedes incluso ir dando vueltas a la piruleta hasta que el chocolate se endurezca. Una vez que el chocolate se endurece, vuelve a poner las piruletas en la nevera (pinchndolo en el polispam o el corcho blanco gordo). Coge otra piruleta, y repite estos pasos hasta que todos se estn hechos!
Como puedes ver, a pesar de que haba dado forma a los ptalos para que se encendiera a cabo en los extremos, cuando fueron baadas en chocolate los ptalos perdieron un poco de forma en el centro, por eso es importante que la masa no sea demasiado fina porque pierde la forma.
Paso 12. El tallo opcional: Coloca una pequea tira de pegamento caliente y la parte superior del palo lolly pop. Aplicar la cinta y gira a la baja hasta llegar al extremo del palo. Cortar la cola de la cinta y caliente hasta el final. Cortar un pedazo de cinta alrededor de unos cm de largo y un lazo en la parte superior de cada lado para asemejarse a las hojas. No dejes de visitar el blog de Strawberry Chic tiene unas recetas ideales y muy bien explicadas. Hace verdaderas obras de arte!
Easy Cake Pop Recipe Perfect for any party or get together, these super easy cake pops are sure to rock your world! A quick shout out to my beautiful and talented sista-in-law, Lyndsi, who was patient in teaching me to make these glorious yummies.
Want to learn how to make these for yourself?
Here are the step by step instructions with pictures. Feel free to leave a comment with any questions. Ready, set, go!
Cake Pop Supplies: Devils Food cake mix {and ingredients listed on box} 1/2 package of chocolate frosting White Chocolate Candy Melts {2 bags from Michaels} Candy sticks {from Michaels} Styrofoam Gel Food Coloring {NOT liquid} Foil Vegetable Oil Spray Shortening {large spoon full} Step One: Line your large cake pan with foil.
Now grease the foil with vegetable oil spray.
Step Two: Follow the recipe on your cake mix and bake your cake as directed.
Allow the cake to cool.
Step Three: Put your baked cake in a large mixing bowl.
Use your hands to crumble the entire cake.
Add about 1/2 of the package of chocolate frosting to the crumbled cake. The chocolate frosting is what acts as a glue to hold the cake balls together.
Now its time to get dirty. Use your hands to mix the frosting evenly throughout the crumbled cake mix until the cake mix is well moistened.
Your cake mix should be moist enough to shape into a large mound and keep its shape.
And if your hands dont look like this, then youre doing it wrong {lol}.
Step Four: Roll your cake mix into 1 inch balls using the palms of your hands.
You should be able to get 35-40 cake balls from a single batch of cake mix.
Step Five: Now we prepare the chocolate shell. Pour one entire package of white chocolate candy melts into a microwave safe bowl. Follow the melting instructions on the package. *Be sure not to burn the candy melts or they will taste super yucky*
Pull out your melted white chocolate and stir thoroughly with a spoon until COMPLETELY smooth. Once smooth, add a large spoon full of shortening {Crisco} to the white chocolate to thin out the consistency a bit. Stir thoroughly again.
Step Six: Take a cake pop and dip into the white chocolate about 1 inch.
And then place it into the center of your cake ball. This will act as a glue keeping your cake pop and stick attached.
Then place your cake pop in the Styrofoam to harden. Continue with the remaining cake pops.
Step Seven: Now you are ready to coat your cake pops in the delicious white chocolate. This is the most tricky step of the entire recipe. It took me some practice before I was good at evenly coating the chocolate on the pop.
The key is to place the pop in the chocolate at a sideways angle with one hand. Using the other hand, spoon the chocolate mixture all around the pop. Try to do this as quickly as possible before the chocolate begins to harden and get lumpy.
Once you have evenly coated the pop, gently tap the stick on the side of the bowl to get off any excess chocolate that would drip.
Step Eight: Now its time to make your pops look extra pretty. Use the remainder of your white chocolate for the drizzle. If you run out, make more following the steps above. Add the GEL food coloring of your choice until you receive your desired color. The liquid food coloring will immediately harden and ruin your chocolate.
Fill a Ziploc bag with your colored white chocolate. Cut a small hole in one corner of the Ziploc back so that you can drizzle the colored chocolate over your pops. UPDATE: I have just learned how to keep your cake pops from falling off the stick when you try to cover them in chocolate! After you shape the cake into little balls, put them in the freezer for about 10 minutes so they are super chilled. Then continue with the recipe. They will be more solid and therefor hold onto the stick better.
Now let your cake pops dry and then you are done! Lyndsi and I preferred the way the cake pops taste after they have chilled in the refrigerator for a bit. I am so making these at the next baby shower I throw {thats right Kristyn}! How pretty are these bad boys?!
Lemon Cake
Copyright 2001, Barefoot Contessa Parties!, All Rights Reserved Show: Barefoot ContessaEpisode: Portable Picnic
Recipe categories: Dairy, Buttermilk, Fruit, Lemon, Sugar,
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4 Videos | Photo: Lemon Cake Recipe Rated 5 stars out of 5

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Total Time: 1 hr 30 min Prep 30 min Cook 1 hr 0 min Yield: 2 (8-inch) loaves Level: Intermediate
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1/2 pound (2 sticks) unsalted butter, at room temperature 2 1/2 cups granulated sugar, divided 4 extra-large eggs, at room temperature 1/3 cup grated lemon zest (6 to 8 large lemons) 3 cups flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1 teaspoon kosher salt 3/4 cup freshly squeezed lemon juice, divided 3/4 cup buttermilk, at room temperature 1 teaspoon pure vanilla extract
For the glaze:

2 cups confectioners' sugar, sifted 3 1/2 tablespoons freshly squeezed lemon juice
Directions Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans. You may also line the bottom with parchment paper, if desired. Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest. Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean. Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. When the cakes are done, allow to cool for 10 minutes. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan; spoon the lemon syrup over them. Allow the cakes to cool completely. For the glaze, combine the confectioners' sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the tops of the cakes and allow the glaze to drizzle down the sides. Subscribe now
Peanut butter cake A mouth-watering sponge with a wonderfully gooey peanut butter and caramel filling Recipe uploaded by
Jane Hornby 34 ratings 5 Recipe by Jane Hornby Subscribe to Good Food magazine - 3 issues for 3 Tested Leave a comment or rate this recipe Difficulty and servings
Serves 12 Preparation and cooking times
Prep 20 mins
Cook 30 mins plus cooling
Unfilled sponge can be frozen
Butter 2 x 20cm non-stick sandwich tins and line with circles of baking paper. Heat oven to 180C/fan 160C/gas 4. Using electric hand beaters, beat the butter, 3 tbsp peanut butter, eggs, sugar and yogurt together until smooth and creamy. Fold in the flour, then split the mix between the tins, using a spatula to get every last bit. Bake for 30 mins until risen and golden. Meanwhile, toss the salted peanuts and icing sugar with tsp water until well coated and claggy. Spread over a non-stick baking sheet. When the cakes are ready, leave them to cool for 5 mins in the tin, then turn onto a cooling rack to cool completely. Turn the oven up to 200C/fan 180C/gas 6, then roast the nuts for 10 mins, tossing them a couple of times until golden and coated in a shiny caramel. Tip onto a lightly buttered plate. Make the topping while you wait: melt the chocolate and milk together in a pan over simmering water or microwave on High for 1 min, then stir to melt. Leave to cool. Put one of the sponges onto a plate, spread with 2 tbsp peanut butter (or more), then dot with the dulce de leche and spread with a palette knife. Sandwich the second sponge on top, then spread with the chocolate topping. Scatter with the caramelised peanuts to serve.
TIP
Dulce de leche is a thick, spoonable caramel sauce in a jar, usually found with the canned fruit and custard in the supermarket. If you can't find it, use Carnation Caramel (which comes in a tin) or any good-quality toffee sauce. PER SERVING 445 kcalories, protein 9g, carbohydrate 40g, fat 29 g, saturated fat 13g, fibre 1g, sugar 27g, salt 0.6 g Recipe from Good Food magazine, May 2009. Save and share this recipe Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favourite social network. Bookmark & share
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elaine 24 abril 2009 elaine commented on this recipe cake looks so nice Flag as inappropriate Please let us know your name and the reason you find the above comment inappropriate. Top of Form
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Lynsay 28 abril 2009 Lynsay commented on this recipe my husband made this cake for me at the weekend, oh my it was so lovely.. i am a very savoury person so to combine peanuts and cake, brilliant... My daughter loved it too... Flag as inappropriate Please let us know your name and the reason you find the above comment inappropriate. Top of Form
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want2learn 28 abril 2009 want2learn commented on this recipe I LOVE peanut butter so I'll definitely have to give this one a go! Flag as inappropriate
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louisaspantry 28 abril 2009 louisaspantry commented on this recipe I doubled the topping and put a reeces nutrageous bar cut into 10 pieces on the top I also found after being asked to make it a few times that when stored in an air tight box for a day or two uncut it becomes a lot moister Flag as inappropriate Please let us know your name and the reason you find the above comment inappropriate. Top of Form
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Mary 06 mayo 2009 Mary rated and commented on this recipe
My daughter made this for my birthday last week - it was absolutely delicious!! So nice, she's making another one with the leftover caramel and peanut butter this evening!!! Flag as inappropriate Please let us know your name and the reason you find the above comment inappropriate. Top of Form
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recipes 12 mayo 2009 recipes commented on this recipe I attempted to make this and didn't have much success. the ingredients wouldn't mix together it went like scrambled eggs why!!!! Flag as inappropriate Please let us know your name and the reason you find the above comment inappropriate. Top of Form
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Wildy 15 mayo 2009 Wildy rated and commented on this recipe
Wow! This is a gorgeous dish! The dulce de leche is in a squeezy jar so you can really get giddy with the amount you can evenly spread! We used Cadburys dairy milk for the topping and its fantastic! Just watch out that you dont burn the peanuts as you roast them. A truly scrummy dish!!! Flag as inappropriate Please let us know your name and the reason you find the above comment inappropriate. Top of Form
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Bev 19 mayo 2009 Bev rated and commented on this recipe
Fab cake. I have made this twice but not put peanuts on top. I found I had to add 1tsp of baking powder the 2nd time which made it a lighter sponge. Flag as inappropriate Please let us know your name and the reason you find the above comment inappropriate. Top of Form
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Mandinga 19 mayo 2009 Mandinga rated and commented on this recipe
As always, a beautifully constructed and inventive recipe from Jane Hornby and Good Food. I made this one for the nut-freaks in the office and it was devoured faster than any I've made before. The caramelised roasted salted peanuts do sound a bit odd, but they are delicious, although they do need to be watched very carefully while toasting - I only needed to put them in for five minutes, tossed around about halfway through. Flag as inappropriate Please let us know your name and the reason you find the above comment inappropriate. Top of Form
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pmbgal 27 mayo 2009 pmbgal rated and commented on this recipe
Yummy, though the caramalised nuts were hard to master. We wolfed this one done before the end of the weekend Flag as inappropriate Please let us know your name and the reason you find the above comment inappropriate. Top of Form
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Georgelikescake 31 mayo 2009 Georgelikescake rated and commented on this recipe
Made this for a friend's birthday, I absolutely loved it and will make it again although will have to have an excuse - with that amount of calories i can't justify making it on a whim! Flag as inappropriate Please let us know your name and the reason you find the above comment inappropriate. Top of Form
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inspiration 02 junio 2009 inspiration rated and commented on this recipe
lovely cake but very rich. maybe my tooth isn't as sweet as i thought. careful with the peanuts carmelising as I burnt the first lot- found five mins was enough. Dished out portions to friends so awaiting their verdicts. Flag as inappropriate Please let us know your name and the reason you find the above comment inappropriate. Top of Form
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maria 21 julio 2009 maria rated this recipe
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Farmersgirl 06 agosto 2009 Farmersgirl commented on this recipe Wow, this is such an easy recipe and the result is stunning. I've posted my effort on my blog <a href="http://farmersgirl.blogspot.com">HERE</a> Flag as inappropriate Please let us know your name and the reason you find the above comment inappropriate. Top of Form
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Farmersgirl 16 agosto 2009 Farmersgirl rated and commented on this recipe
A very easy cake to make. As in a previous comment I found it became more moist after a few days. As I had to fill and top it the day before my husband's birthday, I found that the peanut butter and toffee sauce had soaked into the sponge. I think I might make a peanut butter 'buttercream' in future and put the toffee onto that. Will report back if I make it again. Flag as inappropriate Please let us know your name and the reason you find the above comment inappropriate.
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emmalouise283 16 septiembre 2009 emmalouise283 rated and commented on this recipe
Lovely moist cake that went a long way as it is very sweet (and equally scrumptious) I also burnt the first lot of peanuts. Will make again - but probably won't bother with the nuts on top Flag as inappropriate Please let us know your name and the reason you find the above comment inappropriate. Top of Form
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VonnyBee 18 octubre 2009
VonnyBee commented on this recipe Loved it but as many people have already said - careful with the peanuts. My first lot burnt - second time, I cooked them for 6 minutes and that was just right in my oven. Really unusual cake recipe - my friends all loved it. Flag as inappropriate Please let us know your name and the reason you find the above comment inappropriate. Top of Form
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veggibecki 23 febrero 2010 veggibecki rated this recipe
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sally 30 marzo 2010 sally rated and commented on this recipe
Fantastic cake, really unusual made my own dulce de leche to make it even more special. Flag as inappropriate Please let us know your name and the reason you find the above comment inappropriate. Top of Form
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http://www.bbcgoodfood.com/recipes/10499/
http://www.bbcgoodfood.com/recipes/10499/
Your binder Register Sign in More info Sign up or sign in to receive a 40 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter. Ingredients 200g butter , softened, plus extra for greasing 3 tbsp smooth peanut butter , plus 2 tbsp for the middle (or more if you like) 4 large eggs 200g golden caster sugar 150g pot natural yogurt 200g self-raising flour FOR THE FILLING AND TOPPING 50g salted roasted peanuts 1 tbsp icing sugar 100g milk chocolate , roughly chopped 2 tbsp milk 3 tbsp dulce de leche Apple-Cinnamon Bundt Cake
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1 of 4 Comments(19) If you like, coat your Bundt pan with cooking spray just before filling it with the batter to ensure that the cake will release easily from the pan.

Martha Stewart Living Special Issues, 2007

Prep Time 20 minutes Total Time 2 hours Yield Serves 10
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2 1/2 cups all-purpose flour 1 tablespoon ground cinnamon 2 teaspoons baking powder 1 teaspoon salt 1/2 teaspoon baking soda 1 cup (2 sticks) unsalted butter, melted 1 1/2 cups packed light-brown sugar 4 large eggs 6 Granny Smith apples, peeled, cored, and sliced 1/4 inch thick 1 cup confectioners' sugar 1 to 2 tablespoons water
Directions 1. Preheat oven to 350 degrees. Make the cake: In a medium bowl, whisk together flour, cinnamon, baking powder, salt, and baking soda. 2. In a large bowl, combine butter, brown sugar, and eggs. Whisk until smooth. Gradually whisk in dry ingredients just until combined (do not overmix). Using a rubber spatula, fold in apples. Spoon batter into a 12-cup nonstick Bundt pan, and smooth top. Bake until a tester inserted in cake comes out clean, 50 to 60 minutes. Cool in pan on rack 15 minutes; invert onto rack to cool completely. 3. Make the Glaze: Whisk together confectioners' sugar and enough water to form a thick yet pourable glaze. Set rack with cake over a piece of wax paper (for easy cleanup); drizzle cake with glaze, and let set before serving. PEANUT BUTTER CAKE
Recipe courtesy Paula Deen Show: Paula's Home CookingEpisode: Bean Cuisine
Recipe categories: Eggs, Nuts, more

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Who's Dining :For a Crowd Season :Fall, Spring, Summer, Winter Cookware Used :Saucepan, Mixer
recipe ratings & reviews(136) Rated 4 stars out of 5

Total Time: 55 min Prep 15 min Cook 40 min Yield: 12 to 16 servings Level: Easy

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E-Mail Or Do Not E-Mail Peanut Butter CakeRecipe courtesy Paula Deen

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Ingredients Cake:

1 cup all-purpose flour 1 cup plus 2 tablespoons sugar 3 1/2 teaspoons baking powder 1 teaspoon salt 2 cups graham cracker crumbs Peanut butter (at least 1/2 cup; if using more, decrease shortening by an equal amount) 3/4 cup shortening 1 cup plus 2 tablespoons milk 1 teaspoon vanilla extract 3 eggs
Frosting:

2 cups confectioners' sugar 2 tablespoons cocoa 8 tablespoons (1 stick) butter 1/3 cup heavy cream 1/2 cup peanuts, salted 2 cap-fulls vanilla extract
Directions Preheat oven to 375 degrees F if baking with a metal dish; 325 degrees F if using a glass dish. Sift flour, sugar, baking powder, and salt together. Add graham cracker crumbs, peanut butter, shortening, milk, and vanilla. Beat mixture with electric mixer on low until moistened, and then beat on medium for 2 minutes. Add eggs and beat for 1 minute. Bake in greased 9-inch by 13-inch pan for 30 to 35 minutes. Do not remove from pan to cool. For the frosting: mix all of the ingredients together. Pour into a saucepan and bring mixture to a boil. Boil for 1 minute. Cool slightly. With a wooden spoon handle, poke a few holes in the cake, and then pour the warm frosting over it. Deep Dark Chocolate Cake
Overall Rating (28 ratings) View rating details 20 Reviews Review This Recipe

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2 cupssugar 1-3/4 cupsall-purpose flour 3/4 cupHERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa 1-1/2 teaspoonsbaking powder 1-1/2 teaspoonsbaking soda 1 teaspoonsalt 2 eggs 1 cupmilk 1/2 cupvegetable oil 2 teaspoonsvanilla extract 1 cup boiling water ONE-BOWL BUTTERCREAM FROSTING (recipe follows)
Directions 1. 1 Heat oven to 350F. Grease and flour two 9-inch round pans or one 13x9x2-inch baking pan. 2. 2 Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of electric mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans. 3. 3 Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. (Cake may be left in rectangular pan, if desired.) Frost with ONE-BOWL BUTTERCREAM FROSTING. 8 to 10 servings.
ONE-BOWL BUTTERCREAM FROSTING 6 tablespoons butter or margarine, softened 2-2/3 cups powdered sugar 1/2 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa 1/3 cup milk 1 teaspoon vanilla extract Beat butter in medium bowl. Add powdered sugar and cocoa alternately with milk, beating to spreading consistency (additional milk may be needed). Stir in vanilla. About 2 cups frosting. HIGH ALTITUDE DIRECTIONS -Decrease sugar to 1-3/4 -Increase flour to 1-3/4 cups plus 2 -Decrease baking powder to 1-1/4 -Decrease baking soda to 1-1/4 -Increase milk to 1 cup plus 2 -- Bake at 375F, 30 to 35 minutes for both pan sizes (Cake): cups tablespoons teaspoons teaspoons tablespoons
Chocolate Truffle Frosting
By stormylee Select One

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Added May 04, 2004 | Recipe #90593 Categories: Cake fillings and frostings Cakes Dessert More
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Be the first to review! Total Time: Prep Time: Cook Time: 10 mins 10 mins 0 mins stormylee's Note: Luscious chocolate truffle frosting for chocolate cakes. Dust the frosted cake with cocoa powder for a beautiful, velvety finish. Makes enough t ... More

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cake Units: US | Metric

100 ml heavy cream 170 g semisweet chocolate 50 g butter, cubed 50 ml powdered sugar 1 tablespoon cognac or 1 tablespoon coffee (optional)
Directions: 1. 1 Whip the heavy cream until stiff. 2. 2 Melt the chocolate over a double boiler. 3. 3
When the chocolate has melted, add the butter and stir until the butter melts. 4. 4 Allow the mixture to cool a bit. 5. 5 Add the whipped cream, the powdered sugar and cognac or coffee (if using), stir to combine. 6. 6 If the frosting is very liquid-y at this point, let it sit in the fridge until it becomes thicker and spreadable. 7. 7 Frost your cake and transfer to the fridge, allow the frosting to set before serving. You Might Also Like
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GRANDMOTHER PAULA'S RED VELVET CAKE
Recipe courtesy Paula Deen Show: Paula's Home CookingEpisode: My Grandmother's Table
Recipe categories: Dairy, Buttermilk, Fruit, Coconut, Eggs, Cheese, Cream Cheese, more
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Dish :Cake Cuisine :American, Southern, American Technique :Baking Season :Fall, Spring, Summer, Winter
4 Videos | Photo: Grandmother Paula's Red Velvet Cake Recipe Rated 4 stars out of 5

Total Time: 2 hr 55 min Prep 30 min Inactive
2 hr 0 min Cook 25 min Yield: 16 to 20 servings Level: Intermediate

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Holiday Central Main Christmas Recipes Holiday Baking More Grandmother Paula's Red Velvet CakeRecipe courtesy Paula Deen
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2 cups sugar 1/2 pound (2 sticks) butter, at room temperature 2 eggs 2 tablespoons cocoa powder 2 ounces red food coloring 2 1/2 cups cake flour 1 teaspoon salt
1 cup buttermilk 1 teaspoon vanilla extract 1/2 teaspoon baking soda 1 tablespoon vinegar
Icing:

1 (8-ounce) package cream cheese 1 stick butter, softened 1 cup melted marshmallows 1 (1-pound) box confectioners' sugar 1 cup shredded coconut 1 cup chopped pecans
Directions Preheat oven to 350 degrees F. In a mixing bowl, cream the sugar and butter, beat until light and fluffy. Add the eggs one at a time and mix well after each addition. Mix cocoa and food coloring together and then add to sugar mixture; mix well. Sift together flour and salt. Add flour mixture to the creamed mixture alternately with buttermilk. Blend in vanilla. In a small bowl, combine baking soda and vinegar and add to mixture. Pour batter into 3 (8-inch) round greased and floured pans. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Remove from heat and cool completely before frosting Icing: Blend cream cheese and butter together in a mixing bowl. Add marshmallows and sugar and blend. Fold in coconut and nuts. Spread between layers and on top and sides of cooled cake. COCONUT CAKE
2006, Barefoot Contessa at Home, All Rights Reserved Show: Barefoot ContessaEpisode: All Aboard
Recipe categories: Dairy, Fruit, Coconut, Eggs, Cheese, Cream Cheese, Nuts, more
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Dish :Cake Cuisine :American Technique :Baking Cookware Used :Mixer
6 Videos | Photo: Coconut Cake Recipe Rated 4 stars out of 5

Total Time: 1 hr 55 min Prep 35 min Inactive 30 min Cook 50 min Yield: 10 to 12 servings Level:
Intermediate

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E-Mail Or Do Not E-Mail Coconut Cake2006, Barefoot Contessa at Home, All Rights Reserved
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3/4 pound (3 sticks) unsalted butter, at room temperature, plus more for greasing the pans 2 cups sugar 5 extra-large eggs, at room temperature 1 1/2 teaspoons pure vanilla extract 1 1/2 teaspoons pure almond extract 3 cups all-purpose flour, plus more for dusting the pans 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon kosher salt 1 cup milk 4 ounces sweetened shredded coconut
For the frosting:

1 pound cream cheese, at room temperature 1/2 pound (2 sticks) unsalted butter, at room temperature 3/4 teaspoon pure vanilla extract 1/4 teaspoon pure almond extract 1 pound confectioners' sugar, sifted 6 ounces sweetened shredded coconut
Directions Preheat the oven to 350 degrees F. Grease 2 (9-inch) round cake pans, then line them parchment paper. Grease them again and dust lightly with flour. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar on medium-high speed for 3 to 5 minutes, until light yellow and fluffy. Crack the eggs into a small bowl. With the mixer on medium speed, add the eggs 1
at a time, scraping down the bowl once during mixing. Add the vanilla and almond extracts and mix well. The mixture might look curdled; don't be concerned. In a separate bowl, sift together the flour, baking powder, baking soda and salt. With the mixer on low speed, alternately add the dry ingredients and the milk to the batter in 3 parts, beginning and ending with dry ingredients. Mix until just combined. Fold in the 4 ounces of coconut with a rubber spatula. Pour the batter evenly into the 2 pans and smooth the top with a knife. Bake in the center of the oven for 45 to 55 minutes, until the tops are browned and a cake tester comes out clean. Cool on a baking rack for 30 minutes, then turn the cakes out onto a baking rack to finish cooling. For the frosting, in the bowl of an electric mixer fitted with a paddle attachment, combine the cream cheese, butter, vanilla and almond extract on low speed. Add the confectioners' sugar and mix until just smooth (don't whip!). To assemble, place 1 layer on a flat serving plate, top side down, and spread with frosting. Place the second layer on top, top side up, and frost the top and sides. To decorate the cake, sprinkle the top with coconut and lightly press more coconut onto the sides. Serve at room temperature. Subscribe now
Mint Chocolate truffles An impressive accompaniment to after-dinner coffee, or box these up for gifts Recipe uploaded by Good Food 6 ratings Recipe by Good Food Subscribe to Good Food magazine - 3 issues for 3 Tested Leave a comment or rate this recipe
Difficulty and servings
Makes 20 Preparation and cooking times
Prep 30 mins
Cook 5 mins plus cooling
1. Bring the cream just to the boil in a pan. Turn off the heat and stir in the chocolate. Stir until melted, then add the peppermint. Cool, then chill until the mixture is solid, about 2-3 hrs. 2. Scoop out teaspoons of the mixture and roll into small walnut-size balls with your hands, then roll in icing sugar. They will keep chilled for 3 days or freeze for up to 1 month. PER SERVING 81 kcalories, protein 1g, carbohydrate 7g, fat 9 g, saturated fat 3g, fibre 0g, sugar 7g, salt 0.02 g Recipe from Good Food magazine, January 2011. Save and share this recipe Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favourite social network. Bookmark & share
Latest comments and suggestions
Mb 15 diciembre 2010 Mb rated and commented on this recipe
Don't like this personally (not a fan of mint) but everyone who's tried them said they were excellent. If you like them more bitter, works well with dark chocolate too. Flag as inappropriate
kasia 20 diciembre 2010 kasia rated and commented on this recipe
just made them -lovely! Flag as inappropriate
Shay
24 diciembre 2010 Shay commented on this recipe Was wondering if these would work with other flavourings such as rum, coffee, etc., or would the alcohol alter the texture? Need boxing day gifts and short on ingredients! Any help would be appreciated. Flag as inappropriate
michelle's 21 febrero 2011 michelle's commented on this recipe These I think are my favourite chocolate truffles out of all the kinds I've made, they are so creamy and there is just enough mint so it's not overpowering!!! Flag as inappropriate
Moss2009 08 marzo 2011 Moss2009 rated and commented on this recipe
Heavenly !! I did use more than double the mint essence though as it was not enough for me. Everyone loved them Flag as inappropriate
Roxanna 26 julio 2011 Roxanna rated and commented on this recipe
I changed the mint to Baileys and they were very nice, although i did add more chocolate to make them set a bit more. I also coated them in chocolate rather than icing sugar. They didn't last long!! Flag as inappropriate
Fi 05 diciembre 2011 Fi rated and commented on this recipe
after a failed first attempt (forgot to use double cream!), the second batch turned out great. I put in over half a tsp of peppermint essence as wasn't strong enough for me and find the taste perfect - not overpowering at all. They did take well over 24 hours to set
properly in the fridge. Have frozen the rest ready to give as gifts for christmas! would love to try different flavours, poss using baileys etc but not sure where to start with altering these truffle recipes! Flag as inappropriate
bumblebee0407 21 diciembre 2011 bumblebee0407 commented on this recipe heya,just wondered what you did about freezing these? do you make them and roll them in the icing sugar and then freeze them? and how long do they take to defrost? Thank you!! :) Flag as inappropriate
rach100 12 enero 2012 rach100 commented on this recipe yes, hello Fi, am about to attack these. did you roll them in icing sugar before freezing them? Did u get your peppermint essence from Sainsburys as i know some supermarkets have different strengths - Asda for example have v weak flavourings. I hope you are able to answer, i am attempting them on Saturday and dont have time to experiment. Rachel Flag as inappropriate
JJFoodie12 09 febrero 2012 JJFoodie12 commented on this recipe I am helping my future sister in law plan her wedding. Right now, we're working on the wedding favors. Kelly is giving the reception guests a single truffle. These will make the perfect gift! She and I began looking for packaging, and we found the cutest favor boxes from Box and Wrap! These boxes fit a single truffle, and the boxes come in all colors. Favors Done! Flag as inappropriate
ayesha.nightingale 02 abril 2012 ayesha.nightingale rated and commented on this recipe
I made these for a dinner party which I hosted yesterday and these went down a treat. I did add a lot more peppermint essence, and I will be experimenting with some different flavours. They were very, very cheap and easy to make. Will definitely be making these again! :D Flag as inappropriate
Lee Whitehouse 14 abril 2012 Lee Whitehouse commented on this recipe Extremely quick and simple to make and went down a treat at a family dinner party. My next step will be to experiment with other flavourings I think! Anyone tried them with half fat cream? Flag as inappropriate
Limoncello 29 septiembre 2012 Limoncello commented on this recipe I've just made these, so quick and easy to prep! I had to add 2 tsp of peppermint essence though and I also used Sainsbury's so be sure to try before chilling to see if it's strong enough. I will be making these for xmas presents, cheap and easy and can be done in advance - perfect. Flag as inappropriate
Limoncello 05 octubre 2012
Limoncello commented on this recipe also, I rolled half in icicng sugar, half in cocoa powder, cocoa powder ones definitely looked prettier. Flag as inappropriate Leave a comment or suggestion You must sign in or register to leave a comment. Sign in / Register
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Register Sign in More info Sign up or sign in to receive a 40 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter. Ingredients 100ml double cream

200g milk chocolate , broken into pieces tsp peppermint essence (we used Sainsbury's) icing sugar , for rolling
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Peach Cupcakes with Coconut Cream Frosting (Vegan)
As some of you know, I am no stranger to the cupcake. I have baked plenty for family, friends and work-related crowds, where some people have been known to ask if I was sure I didnt get them from a bakery. (Leaving my reaction uncertain: to take it as a complement that these people think the cupcakes looked as good as the
ones from a bakery, or as an offense in that they thought I was actually incapable of producing them?) In any event, I was enticed by the idea for these cupcakes because I liked the challenge of it: to make vegan cupcakes tasting as good or better than my ordinary fare.
Im not vegan, but we make a lot of vegan and vegetarian dishes. Yet one of the bigger challenges for me has been vegan desserts and baking, because Ive been afraid to stray from a recipe that I have tested and that I know works (and also knowing that precision is important in the chemistry of baking, as every ingredient is there for a reason). Maybe I'm simply afraid of failure, but I have discovered from my scientist husband that experiment is an essential part of learning, and that failure is an essential part of most experiments. So I have experimented, and Ive learned that in order to make successful vegan dishes, particularly desserts, one only needs to know the purpose of the non-vegan ingredient you're replacing. And besides, who can go wrong with peaches and coconut?
Here I was experimenting with two different recipes at once: the cupcakes and the frosting. For the cupcakes, I started out as I would for a carrot cake, which doesn't call for milk or butter (using vegetable oil instead), leaving only eggs to get rid of. I substituted the eggs with apple sauce, adding more baking powder to compensate for the leavening quality of the eggs that I would be losing.
For the frosting I used coconut milk as my base. My frame of reference for this was cream cheese frosting. The only trick is to have the coconut milk be of a similar, thick consistency as that of cream cheese, to be able to whip it properly. As a result I used only the solids from the coconut milk (it's good to refrigerate a can of coconut milk overnight to help it separate).
I was pleased with the final result: one thing that Tony said when he tried one of these cupcakes, when I told him they were vegan, was "I'm surprised," muffled by a mouthful of the cupcake.
Peach (Makes You 1
Cupcakes 12 will 1/4 cup all-purpose
(Vegan) cupcakes) need: flour
1/2 1/2 2 1/2 1/4 1 15 1/4 1
tsp tsp tsp cup
baking
oz
baking granulated cup plain apple can peach halves (sugar-free or naturally cup canola tsp vanilla
soda salt powder sugar sauce sweetened) oil extract
Directions: 1. Preheat oven to 350F. Line a 12 cup muffin pan with fluted cups. In a medium bowl, combine together flour, baking soda, salt, and baking powder and set aside. In a food processor or a blender, pure the peach halves (discard the juice or use it elsewhere), and set aside. 2. In a large bowl, beat sugar and apple sauce with an electric mixer on medium speed until combined, 1-2 minutes. Add pured peach halves, canola oil and vanilla, and beat until well-blended and the oil has emulsified, about 2 minutes. With the mixer on low speed, add the flour mixture in batches, and mix until just combined, about 1 minute. 3. Divide the batter between the 12 muffin cups. Bake for 30 minutes or slightly longer if needed, until cupcakes are a rich golden brown and a toothpick inserted into the middle of a cupcake comes out clean. Remove from oven and let cool for 1 minute before transferring the cupcakes to a wire rack. Let cool completely before frosting. Coconut (Frosts You 1 1 1/2 Cream 12 will 15oz tsp can cup triple sec of coconut confectioner's or other Frosting (Vegan) cupcakes) need: milk sugar liqueur
Directions: 1. Before using, refrigerate the can of coconut milk for several hours or overnight. The solids will have separated from the liquids, with the solids on top. Carefully spoon out only the solids onto a bowl (use the liquids elsewhere or discard). Add confectioner's sugar and triple sec, and beat with an electric mixer at medium speed for about 2-3 minutes, until ripples form and the consistency is smooth and creamy. Always refrigerate until needed. Pipe or spread onto cooled cupcakes.
Coconut Cupcakes with Coconut Cream Frosting Recipe Recipes Desserts Share on facebookShare on twitterMore Sharing Services
We often feature this recipe at our Chicago cooking classes! Ingredients Coconut Cake: 2 Tablespoons butter, melted (for muffin tins) 1 cup all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon kosher salt 1 stick (1/2 cup) unsalted butter, softened 2/3 cup sugar 1 teaspoon vanilla 2 large eggs, at room temperature 1/2 cup whole milk, at room 3/4 cup unsweetened, shredded coconut Coconut 1/2 3 cups 2 Tablespoons 1 teaspoon 1/2 teaspoon kosher salt Cream cup confectioner's coconut vanilla
temperature Frosting: butter sugar milk extract
Garnish: Coconut shavings, toasted until golden Methods/Steps Position rack in the center of the oven, preheat to 350F. Prepare muffin trays: Butter two mini-muffin trays to yield 24 muffins. Dry Ingredients: Sift together flour, baking powder and salt. Set aside.
Batter: Beat butter with an electric mixer until creamy and pale in color, about 5 minutes. Gradually beat in sugar on high speed until the butter/sugar mixture is pale and fluffy, about 3 minutes. Add vanilla, and then beat in eggs, 1 at a time until well incorporated. (Mixture may look curdled and that is fine.) Mix in dry ingredients alternately with milk in 3 additions each on low speed. Mix just until batter is smooth. Do not over mix. Fold in the coconut. Spoon batter into the muffin tins, until almost full. Bake in the middle of the oven until golden brown and a tester comes out clean, 1015 minutes. Cool for 10 minutes then gently loosen the cakes and invert. Frosting: Cream butter on high speed for 3 minutes or until light and fluffy. Add confectioner's sugar, coconut milk, vanilla, and salt. Mix together until smooth. Assemble: Frost each cupcake with the coconut cream frosting then dip in coconut shavings to garnish. Fresh Strawberry Yogurt Cake
By spicyperspective Select One

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Added May 24, 2010 | Recipe #426872 Categories: Cakes Dessert Egg More
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Cook Time: 1 hrs 15 mins 15 mins 1 hrs spicyperspective's Note: This super moist cake weeps pink tears down its tender slices. AMAZING!

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1 cup butter, softened 2 cups sugar 3 eggs 3 tablespoons lemon juice, divided 1 lemon, zested 2 1/2 cups all-purpose flour, divided 1/2 teaspoon baking soda 1/2 teaspoon salt 8 ounces plain Greek yogurt or 8 ounces vanilla, greek yogurt 12 ounces fresh strawberries, diced 1 cup powdered sugar
Directions: 1. 1 Preheat oven to 325*. Grease and flour a 10 inch Bundt pan. Sift together the 2 cups of flour, baking soda and salt. Mix in the lemon zest and set aside. 2. 2 With an electric mixer, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in 1 Tb. lemon juice. Alternate beating in the flour mixture and the yogurt, mixing just until incorporated. 3. 3 Toss the strawberries with the remaining cup of flour. Gently mix them into the batter. 4. 4 Pour the batter into the Bundt pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. 5. 5
Allow to cool 10 minutes in the pan, then turn out onto a wire rack and cool completely. Once cooled whisk together the remaining 2 Tb. of lemon juice and the powdered sugar. Drizzle over the top of the cake. Fresh Strawberry Cupcakes with Strawberry Buttercream Frosting By Yudith On August 6, 2012 27 Comments
Ingredients Cake 2 cups fresh and ripe strawberries, washed, stemmed and hulled
2 1 3 1 4 1 tsp vanilla Strawberry 3 4 1/4 sticks 1/2 cup 1/2
1/3 3/4 1/2 sticks
cups cups tsps unsalted butter, egg
cake baking at room
flour sugar powder temperature whites
Butter-cream unsalted cups fresh butter confectioners strawberry puree at room sugar, reserved
Frosting temp sifted earlier
1 1/2 tsp vanilla Directions Cake Preheat oven to 350 degrees. Place paper cupcake liners into standard-size muffin pans. Puree the strawberries in a food processor. Measure 3/4 cup for the batter and reserve 1/4 cup for the butter cream. Sift the cake flour into the bowl of a stand mixer fitted with a paddle attachment. Add the sugar and baking powder and blend on low just until combined. Add the butter and strawberry puree and mix on low until combined. In a separate bowl whisk together the egg whites and vanilla. Add this mixture to the flour mixture and mix on low, scraping bowl as needed. Mix on medium a few more seconds until well combined. Using a 1 tablespoon scoop, scoop batter into mini cupcake liners. Bake for about 10-12 minutes or until toothpick comes out clean. Bake about 20 mins for standard cupcakes. As soon as they are cool enough to handle, remove from pan and allow them to cool on a cooling rack. Strawberry Butter-cream Frosting
Cream butter in the bowl of a stand mixer fitted with a paddle attachment. Add the confectioners sugar about a cup at a time and beat just until blended.
Add the puree and vanilla, scrape bowl as needed and beat until the buttercream is light and fluffy, approximately 3-5 minutes (mine was perfect at about a minute). Frost cupcakes and decorate as your heart desires. Yield: 72 mini muffins or 20 standard cupcakes Strawberry Puree (Sauce) Tested Recipe Printer Page Friendly
Strawberry Sauce (Puree) is a delicious blend of pureed strawberries and sugar. Fruit sauces pack a lot of flavor yet involve so little effort. Take this strawberry sauce; all you need to do is process either fresh or frozen unsweetened strawberries, along with a little sugar, until smooth. Then add a few drops of lemon juice to bring out the strawberry's flavor and your done. It stores for up to a week in your refrigerator or for a month in your freezer. While fruit sauces are not commonly made and used by home cooks, pastry chefs have long valued their versatility and their ability to transform even the simplest dessert into something special. Take a slice of cheesecake or a rich chocolate torte and drizzle over a little strawberry sauce, and you will be amazed at how much better it looks and tastes. Or, for an easy weeknight dessert that your kids will love, just pour it over a bowl of ice cream or make a strawberry milkshake. It is also wonderful when folded into some whipped cream for a Fruit Fool, or as part of an Eton Mess. It can be used as a filling for cakes and roulades, either alone or added to Confectioners' frosting, whipping cream,
or Pastry Cream. If you decide to use fresh strawberries to make this sauce, you need to buy strawberries that are at their prime. Look for bright red berries that are fragrant, plump, firm, uniformly sized, and with no white or green "shoulders" at the stem end. There should be no soft spots, bruising or mildew. The green leaf-like cap or hull should still be attached and it should not be brown or wilted. Always check the underside of the container to make sure there are no squashed berries or red juice (sign of overripe berries). Also, since strawberries are a delicate fruit they do not store well. If not using immediately store in a single layer on a paper towel-lined tray in the refrigerator for a couple of days. Do not wash or remove caps before storing as strawberries absorb moisture. Immediately before using quickly wash berries (do not soak), with caps still intact, so the berries will not fill with water which, dilutes the flavor of the strawberry. Strawberry Puree: Place the unsweetened frozen strawberries in a large bowl and thaw. This may take a few hours. Once thawed, put the strawberries and their juice in the bowl of a food processor or blender and process the berries until they are pureed. Pour the puree into a 2 cup (480 ml) measuring cup. You should have about 1 1/4 cups of puree. Add 1/4 cup (50 grams) of the sugar to start and stir until the sugar dissolves. Taste and add more sugar if needed. Can also add a little lemon juice to taste.
Strawberry Puree (Sauce):
Store covered in the refrigerator for one week. 1 - 20 ounce bag (570 grams) of The sauce can also be frozen. frozen unsweetened strawberries Makes approximately 1 1/4 cups (300 ml). or 20 ounces of fresh strawberries Preparation time 10 minutes. 1/4 - 1/3 cup (50 - 65 grams) granulated white sugar, or to taste Freshly squeezed optional Cupcakes de Yogurt de Durazno y Jalea Escrito el 10.07.2012 por Queca en Kekes | Comenta ahora! lemon juice,
Sencillamente exquisitos, ideales para acompaar un aromtico caf, un t o presentarlos en una mesa de dulces. Ingredientes: 300 gramos de 300 gramos de 5 kilo de 1 cucharadita de 1.1/2 taza de 5 duraznos Jalea de Pirotines No. 7 Preparacin: Acremar bien la margarina a blanco. Este paso de preferencia hacerlo con batidora ya sea de pedestal o manual. Incorporarle el azcar, seguir batiendo por ms o menos 3 minutos, que se integre con la margarina. Agregarle los huevos 1 por 1, batiendo entre uno y otro aproximadamente 3 minutos. Aadirle el yogurt de durazno, seguir batiendo. Luego incorporar la harina la cual previamente ha sido cernida o tamizada con el polvo de hornear. Este paso se puede hacer ya con la esptula de jebe o un batidor de metal (globo ). Cortar tres duraznos, (reservar el resto), en trocitos pequeos e incorporarlos a la preparacin (previamente se ha escurrido el lquido). margarina azcar harina polvo yogurt en sin sal blanca huevos preparada hornear durazno conserva duraznos
de de
Mezclar y dejar reposar un rato la masa. Luego vaciarla sobre los pirotines que previamente hemos colocado en los moldes, slo hasta las tres cuartas partes.
Llevarlos a un horno precalentado por 15 minutos, temperatura 180C. por aproximadamente 20 minutos. Los retiramos del horno dejamos enfriar, y le colocamos con una brocha un poco de jalea de durazno y decoramos con una tajada delgada de los duraznos que reservamos.
Tips:

Puedes variar y en lugar de hacerlos de duraznos y yogurt del mismo sabor, ponerles pia en conserva y yogurt de vainilla si no consigues de pia. Otra manera de hacerlos es colocando un poco de masa en el pirotin le pones unos trocitos de durazno y los cubre con masa, hasta las partes del molde.
Luego en la parte de encima le pones unas tajaditas de duraznos y los cubres con la jalea y los llevas al horno.
Los cupcakes de durazno y yogurt son suaves, esponjosos, muy agradables. Si deseas que te queden hmedos en caliente les agregas el jugo que viene con los duraznos en conserva. De sta receta te salen 26 cupcakes aproximadamente, si los haces en pirotin No. 6 te pueden salir 30. El costo aproximado de toda la receta es de 15.00 soles
Peach Vanilla Bean Bundt Cake with Peach Soaking Syrup Makes Cake Ingredients 3 cups teaspoon teaspoon all-purpose baking baking flour powder soda 10-inch bundt cake, serving 12 to 14
1 1 4 1 1 1 Syrup Ingredients 1 Method cup fresh cup tablespoon cup large vanilla cup cups (2 sticks)
teaspoon unsalted room split, sour diced fresh butter, cups eggs, bean, granulated
salt softened sugar temperature seeds cream peaches
peach
puree, orange
strained sugar juice
granulated
Place rack in center of oven, and preheat oven to 350. Grease and lightly flour inside of 10 inch bundt pan.
Whisk together flour, baking powder, baking soda and salt in a large bowl. Set aside.
Using either a stand mixer (paddle attachment) or a hand mixer, beat the butter at medium speed until creamy, about 2 minutes. Gradually add sugar and beat at medium-high speed until the mixture is light in texture and color, about 3 minutes. Beat in eggs one at a time, beating for 30 to 40 seconds after each addition. Scrape down sides of bowl as necessary. Beat in vanilla bean. At low speed, add flour mixture in three additions, alternating with sour cream. (Add a bit of flour, a bit of sour cream, a bit of flour, a bit of sour cream, a bit of flour.)
Scoop half of batter into pan and spread with spatula. Sprinkle with peaches. Scoop remaining half of batter on top of peaches. Smooth with spatula.
Bake cake for 50 to 60 minutes, or until a tooth pick inserted in the center comes out clean. Cool the cake in the pan on a cooling rack for 10 minutes, then invert it onto another rack. Place the cake, on the rack, over a baking sheet. While cake is baking, make syrup. Combine peach puree, sugar, and orange juice in a small non reactive saucepan and cook over medium heat, stirring until the sugar dissolves, 3 to 4 minutes. Remove pan from heat. Using a pastry brush, dab syrup generously all over surface of the warm cake, allowing it to soak into the cake before reapplying. Let the cake cool completely.
Printable recipe
20 minutos 10 porciones Postres Imprimir
Preparacin
Ingredientes

Relleno: 190 g de Queso Crema Philadelphia de Kraft 2/3 tza. de azcar glass Mezcla: 7 g de Royal de Nabisco 1 barra grande de mantequilla (250g de mantequilla) 1/2 tza. de azcar 3 piezas de huevo 2 tzas. de harina 1 pizca de sal 1/4 tza. de leche 2 cdas. de mermelada de Durazno 4 piezas de mitades de durazno en almibar 1/2 tza.del almibar de durazno
Utensilios

Batidora Miserable Horno Moldes para muffins PRECALENTAR el horno a 180C SUAVIZAR el Queso Crema Philadelphia de Kraft con un tenedor y agregar azcar glass, reservar. COLOCAR en una batidora, la mantequilla y suavizar, agregar el azucar y dejar que se incorpore AGREGAR El huevo uno por uno y dejar que se incorpore a la mezcla LICUAR las mitades del durazno, con el almibar y la mermelada y verter a la mezcla anterior MEZCLAR los polvos (harina, sal y royal) y agregar a la mezcla, alternando con la leche VERTER a los moldes de muffin, previamente engrasados y enharinados, colocando a 3/4 partes del molde con la mezcla, y colocar 1 cda. del relleno de Queso Crema Philadelphia de Kraft, tratar de que tape con la mezcla. HORNEAR a 180C, por 45 min. e introducir el palillo de madera en el centro del muffin, hasta que salga limpio.

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Cake Pops

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Cheesecake Cake Pops

PUMPKIN CAKE POPS

Yield: 6 dozen pops Ingredients Cake:

Buttercream de nesquik de fresa

30 gr. Nesquik de fresa

50 gr. Sirope de fresa

125 gr. Mantequilla s/sal a temperatura ambiente

Cream Cheese Frosting

6 cucharadas de mantequilla a tempertura ambiente (85 gramos)

Y listo! Este frosting es el que utilizaremos en la elaboracin de cake pops.

Cake pops how to make cake pops

Si exploris un poquito en la web de bakerella

Billys Chocolate Buttercream:

Ingredientes: 1 tarro de 300 gr. de almendras 1 cucharada 5 mostacillas de

condensada molidas mantequilla yemas colores

INGREDIENTES 125 125 125 2 75 extracto 10

de azcar con leche de

mantequilla flor polvos huevos tibia vainilla baso

El Materiales: pliegos tijeras cuchillo cartn lapiz mina

diseo diseo cartonero currugado

En el otro extremo se le hace un corte para poder introducirlo en el corte anterior.

Y listo!!!!!!!!!!!!! pueden hacer de distintos tamaos, como para minicupcakes.

El diseo lo vendo a $1.000 por docena, y ustedes lo imprimen en opalina y lo recortan.

Espero les sirva... CAKE POPS

150 grams Light Muscovado Sugar (Billington's)

150 grams Butter softened and unsalted

200 grams Self Raising Flour (Allinson Nature Friendly)

JUST MILK organic

Free Range Eggs (Happy Eggs) large and at room temperture

Pure Vanilla Extract Blend (Nielsen-Massey)

350 grams Golden Icing Sugar (Billington's)

Pure Vanilla Extract Blend (Nielsen-Massey)

Further Additional Ingredients

450 grams White Chocolate (Silver Spoon Create)

Sprinkle Decorations (Silver Spoon Create)

lolly sticks Polystyrene block

How to make Toffee Cake Pops

Cupcakes de zanahoria con buttercream de Toffee

Ingredientes para 12 unidades:

Ingredientes pata el butterceam de Toffee:

Dejamos enfriar en rejilla.

Preparacin del Buttercream de Toffee:

Ingredientes para la base de tarta de fresa:

Ingredientes para el Buttercream:

Preparacin de los cake pops:

Preparacin de la base de tarta de fresa:

Dejamos enfriar en rejilla unos minutos, desmoldamos y dejamos enfriar completamente.

Solamente queda hacer el corte y disfrutar!

Tarta fondant: Vamos al Mar

Bakerella Cake Pops

de zanahoria hecha, taza de de

Want to learn how to make these for yourself?

Now grease the foil with vegetable oil spray.

Allow the cake to cool.

Step Three: Put your baked cake in a large mixing bowl.

Use your hands to crumble the entire cake.

Recipe categories: Dairy, Buttermilk, Fruit, Lemon, Sugar,

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