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Wedding Designs For Cakes

Wedding Designs For Cakes By Samantha Wells

NEXTPREVIOUSCONTENTSCakes and Cupcake Recipes Buttercream and Frosting RecipesDesign and DecoratingContents Page

NEXTPREVIOUSCONTENTS Cakes and Cupcake Recipes

NEXTPREVIOUSCONTENTSClassic White Layer Cake Ingredients: 2- cups of sifted all purpose white flour.1- cups sugar.3- teaspoons baking powder. teaspoons salt50g butter cup of milk 1- teaspoons vanilla essence 4 egg whites, at room temperature. Preparation:Preheat oven to 350 degrees F. Grease and flour two 9" round layer cake pans and line the bottoms with waxed paper; set aside.

Beat till light and fluffy, the butter, milk and vanilla essence. Sift flour, sugar, baking powder and salt into a large mixer bowl. Then slowly add the mixer into the main base (butter, milk and vanilla essence).

Beat on slow speed for 2 minutes occasionally scraping down the sides of the bowl. Add unbeaten egg whites (yes, UNBEATEN thats the trick), and beat two minutes longer at medium speed.

Pour batter into prepared pans and bake at 350 degrees for 20 to 30 minutes or until cake is light golden brown and is beginning to pull away from the sides of the pan. Cool 15 minutes in pans, then carefully remove layers from pans and cool completely on wire rack.

Fill and frost with your favourite frosting.

NEXTPREVIOUSCONTENTSChocolate Fluffy Cake Ingredients:175g butter, softened 1 teaspoon Vanilla essences 1 cup Sugar3 Eggs cup Cocoa 2 cups plain Flour 2 teaspoon Baking powder 1 cup Milk

Preparation:Cream butter and vanilla essences and sugar until light and fully. Add eggs on at a time beat well after each addition.Sift cocoa, flour and baking powder together. Add to creamed mixture alternately with milk.Pour mixture into a greased and lined a round cake tin. Bake at 180C for 45 minutes or until cake springs back when lightly touched.

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NEXTPREVIOUSCONTENTSCarrot Cake Ingredients:3 eggs cup oil 2 cups plain flour 1 cup of sugar 3 teaspoons baking soda teaspoons cinnamon 3 cups carrots, grated cup walnuts, chopped1 teaspoons grated orange rind cup crushed pineapple

Preparation:Beat egg until thick. Stir in oil. Sift flour, sugar, baking soda and cinnamon into the egg mixture and combine and fold in carrots, walnuts, orange rind and pineapple.

Grease line the base of your cake tin and spoon the mixture into the tin.

Bake at 180C for 40 minutes or until cake springs back when lightly touched.

NEXTPREVIOUSCONTENTSRed Velvet Cake Ingredients:2 cups plain flour1 teaspoon of baking soda1 teaspoon of baking powder 1 teaspoon of salt2 Tablespoons unsweetened, cocoa powder2 cups sugar1 cup vegetable oil2 eggs1 cup buttermilk2 teaspoon of vanilla extract1-2 teaspoons red food coloring1 teaspoon of white distilled vinegar cup of prepared plain hot coffee

Preparation: Preheat oven to 325.In a medium bowl, whisk together flour, baking soda, baking powder, cocoa powder and salt. Set aside. In a large bowl, combine the sugar and vegetable oil.

Mix in the eggs, buttermilk, vanilla and red food coloring until combined. Stir in the coffee and white vinegar.

Combine the wet ingredients with the dry ingredients a little at time, mixing after each addition, just until combined.

Generously grease and line two round cake pans with shortening and flour.

Pour the batter evenly into each pan.

Bake in the middle rack for 30-40 minutes, or until a toothpick comes out clean. Do not over bake a cake will continue to cook as it cools.

NEXTPREVIOUSCONTENTSLemon Sponge Cake Ingredients:3 eggs Pinch of salt cup caster sugar 1 cup plain flour 1 teaspoon baking powder50g butter, melted 2 Tablespoons lemon rind, grated

Preparation: Beat eggs and salt. Add sugar and beat until thick. Sift flour and baking powder together. Add to egg mixture, fold in the butter. Add 2 Tablespoons grated lemon rind, fold into the butter.

Pour into a greased and line deep round cake tin.

Bake at 190C for 25 to 30 minutes or until the cake springs back when lightly touched.

NEXTPREVIOUSCONTENTSButtercream and Frosting Recipes

NEXTPREVIOUSCONTENTSSwiss Meringue Buttercream Frosting Ingredients5 large egg whites11/2 cup sugar130g butter, sliced and softened1/4 teaspoon salt

PreparationCombine egg whites and sugar in a stand mixer bowl and place it over (not on) simmering water. Heat mixture to 160 degrees F while whisking constantly.Transfer mixer bowl to stand mixer, fitted with a whisk attachment and beat on medium high speed (speed 8 on a Kitchen Aid stand mixer) until mixture cools, doubles in volume and forms stiff peaks; about 10-12 minutes.Add butter in one piece at a time, mixing to incorporate after each addition. The mixture may appear clumpy and almost curdled looking at firstthis is normal. Keep mixing and it will become even and smooth again.Add salt and flavoring, mix to combine.

NEXTPREVIOUSCONTENTSHazelnut Buttercream Frosting Ingredients5 large egg whites1 1/4 C sugar120g butter1 tsp. vanilla extract1 cup Nutella, room temperature

PreparationWhisk egg whites and sugar together on the stove in a large heat proof bowl over a pot of simmering water. Whisk until sugar is completely dissolved (you should not be able to feel any sugar granules when you rub a small amount of the egg whites between your fingers).Transfer the mixture to a stand mixture, being very careful not to get any water from the bottom of the bowl into the mixture. Beat at medium-high speed until egg whites form firm peaks and the mixture is cool to the touch. Add the vanilla.While the egg whites are beating, cut each stick of butter into chunks. Once the egg whites have formed stiff peaks, reduce the mixer speed to medium. Add 1 chunk of butter at a time, allowing to firmly incorporate (about 20 seconds) before adding the next chunk of butter. Continue until all the butter is incorporated.

NEXTPREVIOUSCONTENTSWhipped White Chocolate Buttercream Frosting Ingredients60g butter, softened2 C. caster sugar (or more, depending on desired consistency)Pinch of saltA few choc white chocolate bars, chopped cups heavy whipping cream tsp. vanilla extract

Preparation Put the chopped white chocolate into a small bowl. Heat the chocolate in 30 second increments in the microwave set to 60% power. Stir after each increment, and continue to heat 30 seconds at a time, until the chocolate is melted and smooth. Set aside and allow to completely cool. Once white chocolate has cooled, sift the salt and powdered sugar over the butter, in a large bowl. Cream the butter and sugar mixture together until light and fluffy, scraping the sides of the bowl as needed. Measure the whipping cream into a cup, and stir in the vanilla extract. With the mixer running on low speed, gradually pour the cream mixture the bowl. Once the cream mixture has been incorporated, into the frosting, fold on the melted (but cooled) white chocolate until incorporated. Increase the mixer speed to medium-high, and beat frosting for an additional 3 minutes. Makes about 2 cups of frosting.

NEXTPREVIOUSCONTENTSStrawberry and Champagne ButtercreamIngredients 120g butter2 teaspoons of vanilla essences3 cups of icing sugar4-5 tablespoons of cream champagne or other sparkling wineHalf a pint of strawberrys freshly chopped

PreparationWhip butter with a paddle beater, till a light and fully texture. If you dont have one dont worry. Add freshly chopped strawberries. Add in the icing sugar slowly to make such the icing sugar is all mixed in. Add the champagne. Add in the cream. Give the buttercream a good mix. Then for an extra flavour add in the vanilla.

NEXTPREVIOUSCONTENTSEspresso Buttercream FrostingIngredients100g butter2 cups icing sugar1 teaspoons vanilla extract1 teaspoons espresso powder

PreparationMix the espresso powder into the vanilla until dissolved; set aside.Using the whisk attachment of a stand mixer, whip the butter on medium-high speed for 5 minutes, stopping once to scrape the sides of the bowl. Reduce the mixer speed to low and add the icing sugar a little at a time, waiting until it is mostly incorporated before adding more. Once all of the icing sugar has been added, scrape the sides of the bowl and increase the speed to medium-high and whip until fluffy, about a minute or two. Add the espresso and vanilla mixture and continue to mix at medium-high until it is completely incorporated, scraping the sides as necessary.

NEXTPREVIOUSCONTENTSCream Cheese Frosting Ingredients60g cream cheese, softened30g butter, softened1/2 teaspoon vanilla essence3/4 cup icing sugar mixture

Preparation Place cheese, butter and vanilla in a bowl. Using an electric mixer, beat until pale. Gradually add icing sugar mixture, beating until combined.

NEXTPREVIOUSCONTENTSFluffy Chocolate FrostingIngredients120 grams of butter 2 cups of icing sugar cup of cocoa 1/3 cup of milk 1 teaspoon of vanilla essence

PreparationChop the butter, place it in a bowl and cream it using an electric mixer or wooden spoon. Add the cocoa and the icing sugar a little at a time and beat into the butter. Add the milk and vanilla essence, mix until smooth and light.

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NEXTPREVIOUSCONTENTSDesign Ideas

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Lace

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Plain

These are some ideas in which can be used to decorate your Cake or Cupcake with. This is only a few in which you can add in your ideas.

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Flowers

These are some ideas in which can be used to decorate your Cake or Cupcake with. These are flowers ideas, in which you can add to if you li