Birthday Cake MFR

37883084_2209451819082947_2976536645366448128_o

Hello, today i bring this cake to share celebration of #MFR the magazine i love is doing 6 years yaaayyy. So for that reason i create this cake to show my love and apppreciation to all staff at #MFR. Because of magazine i have been more creative and learn new recipes all the way. Well i hope many more to come so to help this community to grow buy more #MFR . I hope you like it.

Happy birthday cake

Ingredients:

oil or melted butter, for greasing

300g plain flour
1 and 1/2 tsp baking powder
350g unsalted butter, softened
350g caster sugar
6 eggs, beaten
2 tsp vanilla extract
2 tbsp milk

Preheat the oven 180C. Grease and line 5 tins 6 inch and use paper for each
one in bottom.
Sift the flour and baking powder into a large bowl and add the butter,sugar,eggs and 1 vanilla seeds.
Beat well until the mixtures is smooth,then beat in the milk.
Spoon the mixture into the prepare tins and smooth into the corners with a palette knife.
Bake in the preheated oven for 15-20 minutes, or until, firm and golden brown.Leave to cool in the tin.
When the cake is cold, remove from tins.

For the cover Creme Patisserie (Pastry Cream)
Ingredients:
4 egg yolks
60g caster sugar
25g plain flour
2 tsp cornflour
280ml milk

Beat the egg yolks and sugar for a few minutes until pale and slightly thickened.
Whisk in the flours.
Heat the milk in a saucepan until stating to boil.
Whisk the milk into the egg mix.
Put the whole lot back into the pan, stirring all the time until thick and boiling.
Take the pan off the heat – cover with cling-film to prevent a skin from forming.

Use filling and the sponge and make a cake to sandwich together the cakes and build like tower cover all
with Creme Patisserie (Pastry Cream).
For decor i use 11 strawberries deep in dark chocolate and white chocolate i use party sparkly made by sugar.

I hope you like it, do not forget caring and sharing !!!

Visit the facebook page Where is the wisk

Advertisements

Lemon Drizzle

13754606_1368901066471364_3805557578617744233_n

Hello again, I am here on the blog to participate in the group’s challenge Cantinho das Cozinheiras and raffled blog was the Marylène Barros and recipe I choose this lemon cake. I have several things to say of this recipe lacked the recipe sauce / up coverage and did not speak in the size of the shape of tin , this is quite large given for two and oven time and 30 minutes and was brown golden as it is for home and acceptable but if it were to present or serve i could not do it =) Well here is, not made any alteration!

Ingredients:
6 eggs
250g sugar
250g flour
250g butter
1 teaspoon baking soup
Zest of 2 lemons
Juice of 1 lemon

In a bowl, beat butter with sugar followed by 3 whole eggs and 3 egg yolks. Add the flour with the baking powder and continue beating. Add the rapas and lemon juice. Finally beat the egg whites and incorporate the prepared.
Bake about 30 minutes on low heat.

Notes: as she said temperature to 180 C but are 25 minutes and tins beware i used 2 loaf tins 8inch each.

13082541_10209563935003673_3903919207165323495_n

Pineapple Sponge Cake

13697082_1364505100244294_124339763558754294_n

Hello there, long time no recipes but there is good cause, summer finnaly. Long time we dont have Irish summer like this today we got 29 C, very warm. So i decided to make this delicious soft cake, very fresh to celebrate this warm day we did BBQ of course too.I hope all readers of my blogs and page have wonderful summer and try to enjoy every bit cuz wont last long =)

Ingredients: serves 6-8 people

oil or melted butter, for greasing

150g plain flour
1 and 1/2 tsp baking powder
175g unsalted butter, softened
175g caster sugar
3 eggs, beaten
1 tsp vanilla extract
2 tbsp milk
250g fresh pineapple ( i use full pineapple)

Filling:

350 ml whipping cream
1 tbsp brandy
2 vanilla pod seeds

Preheat the oven 180C. Grease and line 3 tins 8 inch and use paper for each
one in bottom.
Sift the flour and baking powder into a large bowl and add the butter,sugar,eggs and 1 vanilla seeds.
Beat well until the mixtures is smooth,then beat in the milk.
Spoon the mixture into the prepare tins and smooth into the corners with a palette knife.
Bake in the preheated oven for 15-20 minutes, or until, firm and golden brown.Leave to cool in the tin.
When the cake is cold, remove from tins.
Chop all pineapple ( leave 3 thins slices reserve for decoration).
For filling, whip the cream until soft peaks form, then stir well in the brandy and 1 vanilla pod seeds.
Use filling and cake to sandwich togethe the cakes.

13726797_1364504840244320_4306706007988583461_n

I hope you like it, do not forget caring and sharing !!!

Visit the facebook page Where is the wisk

Chocolate Cake

12926_1054141427947331_3277581718719791768_n

Today I bring to the blog this recipe , we love us and devour.This is my favourite chocolate cake recipe,is moist and with the ganache its like the perfect dessert or birthday cake or even wedding cake depends on decoration, this one was B-Day cake and it was delicious.

Ingredients :
50g Sifted Cocoa Powder
6 tablespoons Boiling Water
3 Large Eggs
50ml Milk
175g Self Raising Flour
1 rounded teaspoon Baking Powder
100g Butter, softened
275g Caster Sugar

For the ganache and filling :

150g Plain Chocolate (39% Cocoa Solids)
150ml (¼ pint) Double Cream

Pre-heat the oven to Gas mark 4/180°C/Fan 160°C. Grease two 20 cm (8 inch) deep sandwich tins and line the bases with baking parchment.

Blend the cocoa powder and boiling water in a large bowl then add the remaining cake ingredients and beat until the mixture has become a smooth, thickish batter. Then divide the cake mixture equally between the two prepared sandwich tins and level the surface using a back of a spoon.

Bake in the pre-heated oven for about 25–30 minutes or until the cakes are well risen and the tops spring back when lightly pressed with a finger. Leave to cool in the tins for a few minutes before turning them out, removing the baking parchment and transferring to a wire rack to cool completely.
make the ganache icing break the dark chocolate into pieces and pour the cream in a heatproof bowl set over a pan of simmering water and gently heat together for about 10 minutes or just until the chocolate has melted, stirring occasionally.

Remove the bowl from the heat and stir the chocolate mixture to make sure it has completely melted and that there are no lumps. Leave to cool until it is on the point of setting . Sandwich the cakes together and use a small palette knife to smooth the ganache on the top.

Keep in a cool place until ready to serve.

10532564_1054141514613989_6941368542269006849_n

Truffle Icing :

Ingredients
12 ounces semi sweet chocolate chips
4 ounces baking chocolate
12 ounces butter, room temperature
4 ounces cream cheese, softened
1 2-pound bag powdered sugar, about 71/2 cups
10 tablespoons milk, plus more for thinning
2 teaspoons vanilla

Instructions :

Combine chocolate chips and baking chocolate in a medium size microwave-safe bowl. Microwave on high for 1 minute. Stir and return to microwave for 30 second intervals, stirring in between, until chocolate is melted and smooth. This will take about 2-2½ minutes. Set aside to cool.
In the bowl of an electric mixer, combine butter and cream cheese. Beat for 1 minute until smooth. Add cooled chocolate mixture and beat until incorporated.
With mixer on low speed, add powdered sugar and ½ cup milk. Beat until smooth, adding more milk, as needed to achieve smooth, fluffy consistency. Beat on medium-high speed for 4 minutes. If spreading icing with a knife, you’ll want a fairly loose consistency. Piping requires a somewhat stiffer consistency. You made need to add a bit more milk or powdered sugar to get it just right. If you’re doing the swirly piping, try a small amount in your pastry bag to see if it is “right”. It should flow easily out of the bag but create distinct swirly patterns when you pipe. You don’t want it to be so loose that the pattern “wilts” or so stiff that you have to use a lot of pressure.

Recipe for truffle : thecafesucrefarine  

You can then decorate the your cake the way you like or ocasion , i use truffle and shavings os dark belgian chocolate for strips white chocolate .

“This will become your favourite chocolate cake recipe – it is the best! It is speedy to make and the easy filling doubles as an icing. The cake is moist and has a ‘grown-up’ chocolate flavour”.
– Mary Berry

Berry_Mary_9781846077852_(471x640)_thumb

I hope you like and dont forget caring a blogger is sharing her/his work.
Thanks in advance.
Please thumbs up Whereisthewisk