CREDIT: BEST CAKE MAKER

Special Event & Corporate Event Cakes

WHAT OCCASIONS CAKES ARE MADE FOR

Wedding cakes

Birthday cakes

New year cakes

Anniversary cakes

Valentine day cakes

Christmas cake

TYPE OF CAKES

Brownie cake

Sponge cake

Ice cream cake

Fruit cake

HOW TO MAKE BOWNIE CAKE

Ingredients ½ c. coca powder

½ c. boiling water

½ c. milk

½ c. butter

½ c. lard

2 c. sugar

3 egg

2 c. flour

1 tsp vanilla

1 c. broken nuts

PROCEDURE

Mix coca boiling water and let cool.

Cream butter, lard and sugar

Add egg, 1 at a time and beat until fluffy.

Sift flour and add alternately with milk withvanilla added.

Add coca mixture and nuts.

Bake at 350 degrees for 40 mints in a10”x15”greased pan.

May be eaten planed topped with powder sugar,or with a chocolate powdered sugar frosting.

HOW TO MAKE SPONGE CAKE

Ingredients

4 eggs

2 cups sugar

1 tsp vanilla

1 cup whole milk

1/4 cup butter (lightly salted)

2 cups all-purpose flour

2 tsp baking powder

1/4 tsp salt

PROCEDURE

Beat eggs in large mixing bowl with paddle attachment for 4 minutes. Do not skip this step!

Add sugar, and continue beating for another 4-5 minutes until light and fluffy. Add vanilla and stir on low until just combined.

In a separate bowl, sift together dry ingredients. Add to eggs and sugar on low speed until just combined.

In a saucepan, heat milk and butter on low heat just until butter is melted. Add to batter, beat just until combined.

Pour into two greased and floured 8" round cake pans.

Bake at 325 until the middle springs back when touched, or a toothpick inserted in the center comes out clean. Remove from oven and let stand in pans for 10 minutes. Then turn out onto wire cooling racks and cool completely.

FRUIT CAKE

Ingredients 1/2 cups candied pineapple chunks

cups golden raisins

1/2 cups candied cherries

1 cup dried currants

2 ounces candied orange peel

2 ounces candied citron peel

2 cup orange juice

2 cups butter

4 cups confectioners' sugar

8 eggs, separated

4 cups pecans, chopped

3 cups sifted all-purpose flour

PROCEDURE

Chop pineapple, raisins, and cherries. Combine chopped fruit with

currants, orange peel, and citron; soak in orange juice overnight.

Preheat oven to 275 degrees F (135 degrees C). Place a small pan of

water in the oven. Line one 5x9 inch loaf pan and two 3x8 inch loaf pans

with parchment or doubled waxed paper.

In a large bowl, cream butter and confectioner's sugar. Stir in beaten egg

yolks. Stir in fruit, juice, and pecans. Mix in sifted flour.

In a clean bowl, beat the egg whites to peaks. Fold into batter. Fill pans

2/3 full.

Bake for 2 to 2 1/2 hours until golden brown, or until toothpick comes out

clean when inserted.

THANKS YOU

Resource: http://www.food.com/

Special Thanks to: http://cakesinndubai.com/