My dog Prince Buster turns a year old in a week and i want to make him a cake. possibly for the whole family to enjoy? if possible if not thats ok to.DOG birthday cake? recipes?
It's a dog for heaven's sake. It shouldn't be treated like a child. Buy yourself a copy of the Dog Whisperer for busters birthday before you ruin him completely.DOG birthday cake? recipes?
Recipe for K-9 Birthday Cake for Dogs
Ingredients:
1 cup white or whole wheat flour
1 teaspoon baking soda
1/4 cup peanut butter
1/4 cup cooking oil
1 cup shredded carrots
1 teaspoon vanilla
1/3 cup honey (optional)
1 egg
Mix the dry ingredients. Add the remaining ingredients and mix quickly. Bake in a greased ring mold at 350 degrees for 40 minutes. You may frost this cake with low fat cottage cheese and decorate with some carrot pieces. Store in the refrigerator. (Dogs will eat this without the honey added)
You can have some fun with these recipes by using a dog-theme cake pan like a big bone, a paw, or one that should not be overlooked - a heart shape. It is all about the love anyway, isn't it
Peanut Butter Delight
1 cup white or whole wheat flour
1 tsp baking soda
1/4 cup peanut butter
1/4 cup vegetable oil
1 cup shredded carrots
1 tsp vanilla
1/3 cup honey
1 egg
Directions:
Preheat oven to 350掳F (180掳C)
Mix together flour and baking soda. Add remaining ingredients and mix well. Pour into a ring mold sprayed with a nonstick spray and cook for 40 minutes.
Frost this cake with low fat cottage cheese and decorate with carrot pieces. Store in refrigerator
Minced beef cooked with carrots, thickened with plain flour and water DO NOT add salt or onions, mix in some dry dog food ie Bakers and put in a loose bottomed cake tin and allow to cool, when cold turn out of tin and decorated with cream cheese and mini biscuits.
Happy birgthday Prince Buster my Molly sends her love
Buy a normal ';human'; birthday cake. Enjoy.
Give Prince Buster a small amount (it IS his birthday!) and some doggy treats (perhaps doggy chocolate drops - entirely safe for PB).
A small amount won't hurt him.
And make a big fuss of him!
I found the best recipe on Allrecipes.com:
http://allrecipes.com/Recipe/Kitty-Litte鈥?/a>
It's a cake that looks like the kitty litter. I think it would be perfect for your dog's birthday, since dogs love to eat out of the kitty litter :o)
www.dog-treat-recipe-exchange.com/dog_bi鈥?br>
Try the above site.
You can also type doggie cake recipes in the search box and a bunch of different sites come up
I though these sounded good:
http://www.dog-treat-recipe-exchange.com鈥?/a>
I thought you might find this helpful also:
http://www.dogbirthdaysandparties.com/do鈥?/a>
Dogs shouldn't eat human food and vice versa. Skip the cake and buy him some doggie treats. He's too young to blow out a candle anyway-lol.
how about dog food and a couple of pigs ears for a treat
NO CHOCOLATE! I suppose you know that though.
idk put like some peanut butter on a spoon or somthin thats what i do wit my dog~!
Wednesday, August 18, 2010
ANY CAKE RECIPES FOR PEOPLE WHO HAVE ECZEMA?
My sister has eczema nd she is not allowed to eat eggs or chocolates..nd she really loves cake...it could be any yummy dessertANY CAKE RECIPES FOR PEOPLE WHO HAVE ECZEMA?
Hi, you can try one of the natural treatments available on the Internet (just google ';natural treatment of eczema';) – some of them do work. For my eczema I use herbal cream by Champori quite successfully. It takes just a couple of weeks to clear the spots and then they stay clear for months on end.
Try it: Champori comes with money back guarantee so if it doesn't work - it's free.
FumiANY CAKE RECIPES FOR PEOPLE WHO HAVE ECZEMA?
hi, you can make:
BROWNIE PUDDING
Ingredients
3/4 cup sugar
1 cup flour
2 tablespoons cocoa
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
2 tablespoons vegetable oil
2 teaspoons vanilla
For the top:
1/4 cup cocoa
3/4 cup brown sugar
1 3/4 cups BOILING water
Directions
1. Preheat oven to 350 degrees.
2. In mixing bowl, sift together first 5 ingredients (3/4 cup sugar, 1 cup flour, 2 tablespoons cocoa. 2 teaspoons baking powder, 1/2 teaspoon salt)
3. Add milk, oil, and vanilla, mix till smooth.
4. Pour batter into ungreased 8x8x2 pan.
5. Mix together brown sugar and 1/4 cup cocoa, and sprinkle over batter.
6. Place pan on rack in the oven, and pour boiling hot water over entire batter.
7. Bake at 350 degrees for 45 minutes.
Can serve warm or chilled, with whipped cream (optional).
Enjoy !
нσρє∂ ι нєℓρє∂ !
ƒяσм: ☆★ѕтαя ☆★
just make it without egg?
mine?
http://answers.yahoo.com/question/index?qid=20091018080139AArFvgL
Hi, you can try one of the natural treatments available on the Internet (just google ';natural treatment of eczema';) – some of them do work. For my eczema I use herbal cream by Champori quite successfully. It takes just a couple of weeks to clear the spots and then they stay clear for months on end.
Try it: Champori comes with money back guarantee so if it doesn't work - it's free.
FumiANY CAKE RECIPES FOR PEOPLE WHO HAVE ECZEMA?
hi, you can make:
BROWNIE PUDDING
Ingredients
3/4 cup sugar
1 cup flour
2 tablespoons cocoa
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
2 tablespoons vegetable oil
2 teaspoons vanilla
For the top:
1/4 cup cocoa
3/4 cup brown sugar
1 3/4 cups BOILING water
Directions
1. Preheat oven to 350 degrees.
2. In mixing bowl, sift together first 5 ingredients (3/4 cup sugar, 1 cup flour, 2 tablespoons cocoa. 2 teaspoons baking powder, 1/2 teaspoon salt)
3. Add milk, oil, and vanilla, mix till smooth.
4. Pour batter into ungreased 8x8x2 pan.
5. Mix together brown sugar and 1/4 cup cocoa, and sprinkle over batter.
6. Place pan on rack in the oven, and pour boiling hot water over entire batter.
7. Bake at 350 degrees for 45 minutes.
Can serve warm or chilled, with whipped cream (optional).
Enjoy !
нσρє∂ ι нєℓρє∂ !
ƒяσм: ☆★ѕтαя ☆★
just make it without egg?
mine?
http://answers.yahoo.com/question/index?qid=20091018080139AArFvgL
How to pour water onto Hershey's Classic Recipes Hot Fudge Pudding Cake?
It says once the batter is in the pan with the leftover sugar and cocoa sprinkled on top, you pour hot water over it and don't mix. I mean, should I zig zag it though? Or just pour one big strip through the middle? Help?How to pour water onto Hershey's Classic Recipes Hot Fudge Pudding Cake?
Gently pour it such that it forms a layer on top of the mixture.
Gently pour it such that it forms a layer on top of the mixture.
I'm looking for chocolate cake and chocolate frosting recipes please?
Chocolate Chip Cake
1 Devil's Food chocolate cake mix
4 eggs
1 small package chocolate pudding and pie filling
1 (8 oz.) container sour cream
1/2 cup Wesson oil (or equivalent vegetable oil)
3/4 cup Kahlua (or equivalent coffee liqueur)
(10 oz) package semi-sweet chocolate chips
OPTIONAL: enough chopped walnuts or pecans to cover the bottom of pan
Mix all ingredients together, except for nuts. Spray bunt pan with Pam (or equivalent vegetable oil spray). If using chopped nuts, add them to the bottom of the bunt pan.
Pour cake mixture over the top of the nuts. Bake at 350掳 for 50-55 minutes. Cool cake in pan for 15 minuets, then turn cake (nut-side up) onto cake dish to finish cooling.
Chocolate Frosting
INGREDIENTS:
1/2 cup butter
2/3 cup cocoa
4-1/2 cups powdered sugar
1/2 cup half and half
1 tsp. vanilla extract
pinch salt
PREPARATION:
In large saucepan, melt together butter and cocoa. Stir until smooth. Using mixer, alternately beat in powdered sugar and milk until frosting is smooth and creamy. Stir in vanilla and salt. Fills and frosts 2 9'; cake layersI'm looking for chocolate cake and chocolate frosting recipes please?
Rich Chocolate Cake
2 c sugar
1 c cooking oil (Crisco)
2 eggs
1/2 tsp salt
1%26amp;1/2 tsp vanilla
1 c buttermilk
2 tsp baking soda
2 c flour
3/4 c cocoa
1 c boiling water
Blend sugar %26amp; oil together. Mix in eggs and beat well. Blend in salt %26amp; vanilla. Mix soda and buttermilk %26amp; stir well then add it to sugar
mixture. Mix flour %26amp; cocoa together and add to sugar mixure making sure to mix real well then add boiling water %26amp; beat well.
Bake in well oiled and paper lined cookie sheet at 400'F for 20 minutes. It can also be baked in 2 oiled %26amp; paper lined 9'; cake pans at 350'F for 30 minutes.
Frosting
1/4 c cocoa
1 box powdered sugar
1/2 stick oleo
1/4-1/2 c milk
1/4 tsp salt
1 tsp vanilla
Blend cocoa,sugar %26amp; salt together in a small sauce pan. Add oleo and let melt into sugar %26amp; cocoa. Stir well then add milk a little at the time. Stir until mixture comes to a boil. Boil mixture until it becomes thick then remove from heat and add vanilla. Stir until thinkened and pour over hot cake.I'm looking for chocolate cake and chocolate frosting recipes please?
Here is a sugarless (kindof) and flourless chocolate cake. It is amazingly rich
8 eggs
3 tbs STRONG coffee (or flavored liquor)
1 1/2 lbs semisweet chips
2 1/2 c. heavy cream
Beat the eggs and coffee until smooth and frothy
Melt chips and add to eggs, continue to mix
Beat the heavy cream until stiff peaks.
Fold chocolate mixture and cream together and mix well.
Grease a springform pan generously and pour batter into pan.
Bake at 260 for 2 hours or until toothpick comes out clean.
Cool on counter.
Run knife around sides of pan then cook in refridgerator for at least 3 hours.
Serve with whipped cream and a caramel sauce or fruit sauce.
(This is almost like the capuccino cake that Pizzeria Uno used to serve)
Go to recipesource.com. this is my favorite web site for cooking
heres a chocolate cake recipe:
2 cups all-purpose flour
2 cups sugar
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup water
1/2 cup vegetable oil
1/4 cup butter or margarine
3 tablespoons cocoa
2 large eggs
1/2 cup buttermilk
1 1/2 teaspoons vanilla extract
1/4 cup strong brewed coffee
Chocolate Frosting
Chopped pecans (optional)
Stir together first 5 ingredients.
Bring 1 cup water and next 3 ingredients to a boil. Add to flour mixture, and beat at medium speed with an electric mixer until smooth.
Beat eggs and next 3 ingredients at medium speed with electric mixer until blended. Stir into flour mixture. Pour into a greased and floured 15- x 10-inch jellyroll pan.
Bake at 350掳 for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Spread Chocolate Frosting over warm cake; cool completely in pan on a wire rack. Sprinkle with chopped pecans, if desired.
Yield: Makes 24 servings
and chocolate frosting:
Ingredients:
1 cup sugar
1/4 cup cocoa
1/4 cup butter
1/4 cup milk
1 teaspoon vanilla
Directions:
Mix together. Bring to a boil and boil for 1 minute. Add vanilla. Cool partially, then beat.
This recipe serves/makes 1.5 cups
This is so good!!!
RED VELVET CAKE 350 OVEN
1 PK GERMAN CHOC. CAKE MIX
2 LG EGGS
1 CUP LOW FAT BUTTERMILK
陆 CUP OF WATER
录 CUP VEG. OIL
1T CIDER VINEGAR
1T RED FOOD COLOR
BUTTER AND FLOUR FOR COATING THE BAKING DISH
CREAM CHEESE FROSTING
陆 CUP CHOPPED PECANS FOR GARNISH
1. PUT CAKE IN LARGE BOWL OF ELECTRIC MIXTURE. ADD EGGS, MILK AND 陆 CUP OF WATER AND BEAT FOR 1 MIN. AT LOW SPEED TO BEGIN TO COMBINE. TURN OFF MIXER AND ADD FOOD COLORING. BEAT 2 MIN. AT HIGH SPEED. GREASE AND LIGHTLY FLOUR A 13X9 GLASS BAKING DISH. POUR BATTER INTO PAN.
2. PLACE IN MIDDLE RACK OF OVEN AND BAKE UNTIL TOOTHPICK INSERTED IN MIDDLE COMES OUT CLEAN, ABOUT 30 MIN. REMOVE FROM OVEN AND LET COOL FOR AT LEAST 30 MIN. CAN BE STORED COVERED AT ROOM TEMP FOR UP TO 24 HOURS.
3. FROST CAKE WITH CREAM CHEESE FROSTING. SPRINKLE WITH NUTS.
CREAM CHEESE FROSTING
4T BUTTER
1 1/2 CUPS CONFECTIONERS SUGAR
2 SMALL PK. (3OZ EACH) CREAM CHEESE
1. PUT BUTTER IN SMALL BOWL AND MICROWARVE UNCOVERED 50% FOR 45 SECONDS TO 1 MIN. TO SOFTEN IT SLIGHTLY.
2. PUT CONFECTION SUGAR IN THE BOWL OF FP AND PROCESS FOR 1 MIN. TO SIFT.
3. CUT EACH PIECE OF CREAM CHEESE IN HALF AND ADD TO CONFECTONERS SUGAR. ADD SOFTENED BUTTER AND VANILLA EXTRACT. PROCESS UNTIL SMOOTH, ABOUT 30 SECONDS, STOPPING AS NECESSARY TO SCRAPE DOWN THE SIDE OF THE BOWL.
MAKES 11/3 CUPS
(FROSTING CAN BE REFRIGERATED FOR UP TO 3 DAYS. LET IT RETURN TO ROOM TEMP. BEFORE USING)
You can make the cake ahead, and not frost it until the day you need it. After I frost it I put it in the refrigirator, and it is still wonderful a week after.
1 Devil's Food chocolate cake mix
4 eggs
1 small package chocolate pudding and pie filling
1 (8 oz.) container sour cream
1/2 cup Wesson oil (or equivalent vegetable oil)
3/4 cup Kahlua (or equivalent coffee liqueur)
(10 oz) package semi-sweet chocolate chips
OPTIONAL: enough chopped walnuts or pecans to cover the bottom of pan
Mix all ingredients together, except for nuts. Spray bunt pan with Pam (or equivalent vegetable oil spray). If using chopped nuts, add them to the bottom of the bunt pan.
Pour cake mixture over the top of the nuts. Bake at 350掳 for 50-55 minutes. Cool cake in pan for 15 minuets, then turn cake (nut-side up) onto cake dish to finish cooling.
Chocolate Frosting
INGREDIENTS:
1/2 cup butter
2/3 cup cocoa
4-1/2 cups powdered sugar
1/2 cup half and half
1 tsp. vanilla extract
pinch salt
PREPARATION:
In large saucepan, melt together butter and cocoa. Stir until smooth. Using mixer, alternately beat in powdered sugar and milk until frosting is smooth and creamy. Stir in vanilla and salt. Fills and frosts 2 9'; cake layersI'm looking for chocolate cake and chocolate frosting recipes please?
Rich Chocolate Cake
2 c sugar
1 c cooking oil (Crisco)
2 eggs
1/2 tsp salt
1%26amp;1/2 tsp vanilla
1 c buttermilk
2 tsp baking soda
2 c flour
3/4 c cocoa
1 c boiling water
Blend sugar %26amp; oil together. Mix in eggs and beat well. Blend in salt %26amp; vanilla. Mix soda and buttermilk %26amp; stir well then add it to sugar
mixture. Mix flour %26amp; cocoa together and add to sugar mixure making sure to mix real well then add boiling water %26amp; beat well.
Bake in well oiled and paper lined cookie sheet at 400'F for 20 minutes. It can also be baked in 2 oiled %26amp; paper lined 9'; cake pans at 350'F for 30 minutes.
Frosting
1/4 c cocoa
1 box powdered sugar
1/2 stick oleo
1/4-1/2 c milk
1/4 tsp salt
1 tsp vanilla
Blend cocoa,sugar %26amp; salt together in a small sauce pan. Add oleo and let melt into sugar %26amp; cocoa. Stir well then add milk a little at the time. Stir until mixture comes to a boil. Boil mixture until it becomes thick then remove from heat and add vanilla. Stir until thinkened and pour over hot cake.I'm looking for chocolate cake and chocolate frosting recipes please?
Here is a sugarless (kindof) and flourless chocolate cake. It is amazingly rich
8 eggs
3 tbs STRONG coffee (or flavored liquor)
1 1/2 lbs semisweet chips
2 1/2 c. heavy cream
Beat the eggs and coffee until smooth and frothy
Melt chips and add to eggs, continue to mix
Beat the heavy cream until stiff peaks.
Fold chocolate mixture and cream together and mix well.
Grease a springform pan generously and pour batter into pan.
Bake at 260 for 2 hours or until toothpick comes out clean.
Cool on counter.
Run knife around sides of pan then cook in refridgerator for at least 3 hours.
Serve with whipped cream and a caramel sauce or fruit sauce.
(This is almost like the capuccino cake that Pizzeria Uno used to serve)
Go to recipesource.com. this is my favorite web site for cooking
heres a chocolate cake recipe:
2 cups all-purpose flour
2 cups sugar
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup water
1/2 cup vegetable oil
1/4 cup butter or margarine
3 tablespoons cocoa
2 large eggs
1/2 cup buttermilk
1 1/2 teaspoons vanilla extract
1/4 cup strong brewed coffee
Chocolate Frosting
Chopped pecans (optional)
Stir together first 5 ingredients.
Bring 1 cup water and next 3 ingredients to a boil. Add to flour mixture, and beat at medium speed with an electric mixer until smooth.
Beat eggs and next 3 ingredients at medium speed with electric mixer until blended. Stir into flour mixture. Pour into a greased and floured 15- x 10-inch jellyroll pan.
Bake at 350掳 for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Spread Chocolate Frosting over warm cake; cool completely in pan on a wire rack. Sprinkle with chopped pecans, if desired.
Yield: Makes 24 servings
and chocolate frosting:
Ingredients:
1 cup sugar
1/4 cup cocoa
1/4 cup butter
1/4 cup milk
1 teaspoon vanilla
Directions:
Mix together. Bring to a boil and boil for 1 minute. Add vanilla. Cool partially, then beat.
This recipe serves/makes 1.5 cups
This is so good!!!
RED VELVET CAKE 350 OVEN
1 PK GERMAN CHOC. CAKE MIX
2 LG EGGS
1 CUP LOW FAT BUTTERMILK
陆 CUP OF WATER
录 CUP VEG. OIL
1T CIDER VINEGAR
1T RED FOOD COLOR
BUTTER AND FLOUR FOR COATING THE BAKING DISH
CREAM CHEESE FROSTING
陆 CUP CHOPPED PECANS FOR GARNISH
1. PUT CAKE IN LARGE BOWL OF ELECTRIC MIXTURE. ADD EGGS, MILK AND 陆 CUP OF WATER AND BEAT FOR 1 MIN. AT LOW SPEED TO BEGIN TO COMBINE. TURN OFF MIXER AND ADD FOOD COLORING. BEAT 2 MIN. AT HIGH SPEED. GREASE AND LIGHTLY FLOUR A 13X9 GLASS BAKING DISH. POUR BATTER INTO PAN.
2. PLACE IN MIDDLE RACK OF OVEN AND BAKE UNTIL TOOTHPICK INSERTED IN MIDDLE COMES OUT CLEAN, ABOUT 30 MIN. REMOVE FROM OVEN AND LET COOL FOR AT LEAST 30 MIN. CAN BE STORED COVERED AT ROOM TEMP FOR UP TO 24 HOURS.
3. FROST CAKE WITH CREAM CHEESE FROSTING. SPRINKLE WITH NUTS.
CREAM CHEESE FROSTING
4T BUTTER
1 1/2 CUPS CONFECTIONERS SUGAR
2 SMALL PK. (3OZ EACH) CREAM CHEESE
1. PUT BUTTER IN SMALL BOWL AND MICROWARVE UNCOVERED 50% FOR 45 SECONDS TO 1 MIN. TO SOFTEN IT SLIGHTLY.
2. PUT CONFECTION SUGAR IN THE BOWL OF FP AND PROCESS FOR 1 MIN. TO SIFT.
3. CUT EACH PIECE OF CREAM CHEESE IN HALF AND ADD TO CONFECTONERS SUGAR. ADD SOFTENED BUTTER AND VANILLA EXTRACT. PROCESS UNTIL SMOOTH, ABOUT 30 SECONDS, STOPPING AS NECESSARY TO SCRAPE DOWN THE SIDE OF THE BOWL.
MAKES 11/3 CUPS
(FROSTING CAN BE REFRIGERATED FOR UP TO 3 DAYS. LET IT RETURN TO ROOM TEMP. BEFORE USING)
You can make the cake ahead, and not frost it until the day you need it. After I frost it I put it in the refrigirator, and it is still wonderful a week after.
Wednesday, July 28, 2010
HELP! cake recipes for mothers day please!?
It must NOT be chocolate, as my mother is allergic to chocolate. She is going out in a minute, so quick as you can and then i can buy the ingredients!
Looking for fruit cakes, etc etc
Thanks!HELP! cake recipes for mothers day please!?
Hi !!
Here you go...ENJOY!!
Strawberry-Pecan Cake
INGREDIENTS:
1 box white or yellow cake mix (approx. 18 to 21 ounces)
1 cup vegetable oil
4 large eggs
1 cup flaked coconut
1 package (3 oz) strawberry flavored gelatin
1/2 cup milk
1 cup mashed fresh or frozen strawberries (if using frozen, drain some of the juice off and reserve)
1 cup chopped pecans
Strawberry Cream Cheese Icing:
1 package (8 oz) cream cheese, room temperature
1/2 stick margarine (2 ounces), room temperature
1 teaspoon vanilla
1/2 cup chopped pecans
1/2 cup strawberries, mashed (drain and reserve juice)
5 to 6 cups sifted powdered sugar (1 to 1 1/2 pounds)
PREPARATION:
Mix cake mix with strawberry flavored gelatin. Add eggs, coconut, gelatin, and milk; and beat until well blended. Stir in 1 cup mashed strawberries and 1 cup pecans. Bake in 3 generously greased and floured 8- or 9-inch round layer pans at 350° for 35 minutes, or until cake tests done*.
Spread frosting (directions below) over cake layers and sides of cake.
To make icing, cream together cream cheese and butter; mix in vanilla and powdered sugar until a firm but spreadable consistency is achieved. Stir in drained strawberries and pecans. Drizzle cooled layers with reserved juice then spread with a layer of icing; ice sides and top.
Store cake in an airtight container or wrapping; refrigerate.
*Lightly touch cake in the center with a finger; if it springs back, the cake is done.
-----------OR...
Peaches and Cream Cake
15 servings 40 min 10 min prep
1 (18 1/4 ounce) package yellow cake mix
1/2 cup butter, melted
1 egg
2 (29 ounce) cans of sliced peaches, reserve peach juice from cans for topping
2 (8 ounce) packages cream cheese
1 cup sugar
1 teaspoon cinnamon
Drain peaches, reserving 1-3 T juice for the topping and set aside.
Combine cake mix, melted butter, and egg in medium bowl.
A soft dough will form.
This can be done by hand or with an electric mixer.
Press dough onto bottom and halfway up the sides of a 9x13 inch pan.
Cover dough with drained peaches.
To make the topping, mix the cream cheese, sugar, and juice with electric mixer until creamy.
Spread over peaches.
Sprinkle with cinnamon.
Bake at 350 degrees for 30 to 35 minutes or until crust is golden brown.
--------OR, LASTLY...
Moist Caramel Apple Cake
Prep Time: 15 min
Total Time: 1 hr 35 min
Makes: 16 servings
1 pkg. (2-layer size) yellow cake mix
1 pkg. (4-serving size) JELL-O Vanilla or French Vanilla Flavor Instant Pudding %26amp; Pie Filling
1 cup water
4 eggs
1/3 cup oil
3 medium Granny Smith apples, peeled, coarsely chopped
20 KRAFT Caramels, unwrapped
3 Tbsp. milk
PREHEAT oven to 350°F. Grease and flour 12-cup fluted tube pan or 10-inch tube pan. Beat cake mix, dry pudding mix, water, eggs and oil in large bowl with electric mixer on low speed until blended. Beat on high speed 2 min. Gently stir in apples. Pour into prepared pan.
BAKE 50 min. to 1 hour or until toothpick inserted in center comes out clean. Cool 20 min.; remove from pan. Cool completely on wire rack.
MICROWAVE caramels and milk in microwaveable bowl on HIGH 1-1/2 min., stirring every 30 sec. until blended. Cool 10 min. until slightly thickened. Drizzle over cake.HELP! cake recipes for mothers day please!?
Columns
Mother's Day Triangle Cake Tutorial
My train of thought is that it is likely a young person will be making a dessert for Mom on Mother’s Day. Time is usually in short supply and young folks are just learning their way around the kitchen. So, this is my very simple version of a Triangle Cake. If you want to, you can make your own pound cake and chocolate icing. You can also vary the cake by applying with a pastry brush, a very thin layer of warmed seedless raspberry jam to each layer of the cake before spreading the icing on the layer.
Advice from Peggy: ';One of the first things that I learned in cake decorating is to relax and have fun. Try to remember that you are working in a medium that is meant to be eaten. It won’t be around 50 years from now. The memories and pictures might be around, but I can promise you that the important part of all of this is that you went to the effort and everyone was delighted.
Lesson two is that no cake decorator creates a perfect cake; the pros just know how to correct the errors and go on. The cake that I’m going to use today is a dense, moist cake that will hold its shape under the weight of what can be a heavy bit of icing and decorations.';
--------------------------------------…
Ingredients:
1 Frozen Pound cake (10.75-ounce size)
2 Cans of Chocolate Frosting (16-ounce size)
Supplies:
A large knife
A cutting board
Wax paper or parchment paper
A Knife for spreading the icing
Cake plate
(Optional) Non-toxic (edible flowers) flowers for decorating the plate (suggestions later)
The first thing you need to do is to read your recipe completely through, then gather all your supplies together. Open the pound cake and defrost according to the directions printed on the paper lid. Open the icing cans and stir (this will soften the icing a little bit and make it easier for frosting).
Tear off a piece of wax paper or parchment paper to cut and to work on. I found that placing the cake on it and doing most of the icing on the paper, I saved time and effort with the clean up. You’ll be able to just throw away most of the mess.
Place your cake on the paper and slice off the top browned bump.
Set it aside because the cook gets to eat this piece and it’s a reward for the hard work.
Place the cake on its side and slice in half. Please take your time and cut the cake as evenly as possible. You will be rewarded with a cake that is easier to handle and a better looking cake.
Set aside one piece and slice the remaining piece in half. Repeat with the first half. You should now have 4 slices each about ½ inch thick.
Lay one layer on the Wax paper and ice with about ½ in of icing.
Be careful so that you don’t rip the cake.
Top with another layer, making sure that they are aligned one on top of another. Ice with frosting and place layer 3 on the top and ice.
Your last layering step is to place the 4th layer on the top. Do not ice this layer. It will get a coating of icing at a later time.
Very gently push down on the layers to make sure they are well joined together. If icing oozes out, scrape the sides to help keep the cake neat and easier to handle.
Back to:
Peggy's Baking Corner Home Page
Check out some of Peggy Weaver's many Cake Decorating Articles, Tutorials, and Q%26amp;A pages below.
Fondant Icing/Covering:
Fondant Icing 101
(Recipe and Tutorial on making %26amp; using fondant icing)
Fondant Recipes
Making Fondant Icing%26gt;
Bubbles in the Fondant
Covering Cakes with Fondant Icing
Decorating Cakes with Fondant Icing
Marbling Fondant Icing
Fondant does not freeze well at all, as a matter of fact, downright lousy. Do not even think about refrigerating it either. The condensation that can occur when you defrost or bring to room temp can destroy the finish of the fondant.
Now, if you are going to freeze the cake, as many folks do until the first anniversary, yes go ahead and freeze. The cake will not look as beautiful as it did originally but you just have to keep the idea in mind that it was perfect on the day of the wedding.
Buttercream Icing/Covering:
Buttercream Icing 101
(Recipe and Tutorial on making %26amp; using buttercream icing)
Buttercream Recipes
Decorating with Buttercream
Wedding Cakes:
Assembling Cakes/Wedding Cakes
Cake Fillings
Covering Wedding Cakes with Fondant
Decorating Wedding Cakes
(Lots of Q%26amp;A's on decoration a wedding cake)
Other Cake Baking and Decoration Topics:
Recipes %26amp; Baking Ingredients
Miscellaneous
Comments From Bakers
Cookies %26amp; Cookie Cutters
Peggy's Cake Decorating Idea Photos (The idea page has photos only and no detailed decorating instructions.)
Now we will start to make the triangle part of the cake.
To make it easy for me I placed the cake at the edge of the counter so that my knife handle hangs over the edge. Put your hand lightly on the top of the cake to help keep it from shifting.
Carefully cut the cake on the diagonal from one end to the other.
As you get to the end, you might have move your hand to the bottom end of the cake to hold it still. Whatever works for you, is just fine, just make sure that you don’t press down to hard and push the icing out from between the layers.
Tip the top layer over on end.
Email Peggy:
If you have any additional questions or comments that have not been answers in the categories above, Peggy will try to answer them for you.
Email Peggy: (just click on the underlined): Peggy Weaver.
Please, first check the sections above before emailing, as Peggy gets many repeat questions.
Since you are working with Chocolate Icing, I find the easiest way to keep things neat and presentable is to put pieces of wax paper under your cake. After you finish icing, you will be able to gently pull the sheet out from under the cake and your plate will be almost perfectly clean. So, do that now and then gently pick up the cake half that you tipped up and place it on one side of the wax paper.
Your next step is to put a thick layer of icing on the tall side of the triangle. This will help “glue” the two sides together. Notice in the top picture that the one side of the plate is propped up on the cutting board. There really is a very good reason for this. The icing that you just put on the cake is heavy and can cause the cake to tip over onto the iced side. If you don’t have someone helping you, this is one way to keep the cake steady while you pick up the second half of the cake and place it on the cake plate next to the first half. Make sure that the layers of both sides of the cake go up and down.
Gently push the 2 sides together so that they stick to each other. Just for a point of reference I have now used up 1 (one) can of icing.
Place a coating of icing over your cake using a swirling motion. I find that I use about half a can of icing for this finish icing.
Gently slide the wax paper out from under the cake. Clean up any leftover dabs of icing off of the plate with a damp paper towel.
You can serve the cake now or place a few flower decorations on the plate. Please use only Non Toxic flowers (Edible Flowers) with your food. A few of the flowers that would look lovely and be safe would be:
African Daisy
African Violets
Baby Tears
Begonia
Dahlia
Dogwood
Gardenia
Honeysuckle
Marigold
Rose
Poppy
Violets
Dandelions.
Make sure that you pick a flower that has not been sprayed with pesticides then gently wash the flower in running water and blot dry with a paper towel. Poke the stem into the side of the cake to help hold them on to the plate and serve with a smile. Check out Linda's web page on Cooking with Edible Flowers.
The last picture here is to show you what happens when you don’t cut the slices evenly. When I cut into the cake to serve, I found that one side was just perfect and the other end of the cake as you can see a bit off center. If this happens to you, don’t worry at all. We are all bakers who are learning and not well schooled Pastry Chefs. Mom will love the effort that you put in and will be eternally grateful that you thought of her on her Special Day.
found these:
Low Fat Carrot Cake for Mothers Day
2 c Flour, all purpose
2 ts Cinnamon
1 ts Baking powder
1 ts Baking soda
3/4 ts Salt
1/4 ts Nutmeg
1 pn Cloves
1 1/2 c Sugar
1 ea Crushed pineapple (8 oz can)
3 tb Vegetable oil
1 ts Vanilla
3 c Carrots, shredded
3 ea Large egg whites
Preheat oven to 350 degrees F.
Line 13x9'; baking pan with foil. Coat with vegetable cooking spray.
Combine flour, cinnamon, baking powder, baking soda, salt, nutmeg, and cloves in bowl.
Beat sugar, pineapple, oil and vanilla in mixer bowl until smooth. Beat in dry ingredients until just combined. Stir in carrots.
Beat egg whites in small mixer bowl to form stiff peaks; fold into carrot mixture in 2 batches with rubber spatula.
Pour batter into pan. Bake 40 minutes or until toothpick inserted in center comes out clean; cool in pan on wire rack. Invert cake onto wax paper; remove pan and foil.
Mother's Day Stir Crazy Cake
2 1/2 c All-purpose flour
1 1/2 c Sugar
1/2 c Cocoa
2 ts Baking soda
1/2 ts Salt
2/3 c Cooking oil
2 tb Vinegar
1 tb Vanilla
2 c Cold coffee (or water)
1/4 c Sugar
1/2 ts Cinnamon
Put flour, sugar, cocoa, baking soda and salt into an ungreased 13X9X2-inch metal baking pan. Stir with a fork to mix; form 3 wells in flour mixture. Pour oil into one well, vinegar into another well and vanilla into the third well.
Pour cold coffee evenly over pan; stir with fork until well mixed. Do not beat.
Combine 1/4 cup sugar and cinnamon; sprinkle over batter.
Bake at 350 degrees for 35-40 minutes or until cake tests done.
Fresh Mother's Day Strawberry Cupcakes
1 3/4 c All-purpose Flour
1 ts Baking Soda
1 c Sugar
1/2 c Chopped Walnuts
2 x Egg whites
1/2 ts Vanilla extract
1/2 c Vegetable Oil
10 oz Pkg frzn sweet Strawberries*
Powdered sugar (if desired)
*Or 1 cup crushed fresh strawberries mixed with 3 T sugar
Mix together flour, baking soda, sugar and walnuts in a bowl.
In another bowl, beat together egg whites, vanilla and oil until well blended. Add strawberries and beat at slow speed of mixer until strawberries are partially broken. Beat in flour mixture slowly until smooth, but pieces of strawberries are still visible.
Pour batter into greased muffin tins, filling to half.
Bake at 350 degrees F for 30 minutes, or until they test done OR bake in greased 9x5x3'; loaf pan for 1 hour, or until cake tests done.
Sprinkle with powdered sugar if desired.
Mothers Day Brandy Cake
4 ea Eggs, separated
1/2 c Sugar, divided in half
1 c Flour, sifted
1 ts Baking Powder
1/4 ts Cinnamon
1 pn salt
5 ts Melted butter
1/2 c Almonds, chopped
Brandy Sauce:
2 c water
1 3/4 c Sugar
1 tb light corn syrup*
3/4 c brandy
Grease a 2 quart baking dish and set aside. Preheat oven to 375F.
Beat egg whites with one-half of the sugar until stiff and stiff peaks form.
Beat yolks lightly and add to the other half of the sugar. Add yolks to egg whites.
Combine all dry ingredients and fold into the eggs. Add the melted butter. Stir in nuts.
Pour batter into the casserole and bake about 1/2 hour.
For Brandy Sauce:
Boil water, sugar, and corn syrup until it forms a ball (236 F). Add the brandy.
When cake is still warm, use a thin skewer to make small holes all over; pour Brandy Sauce evenly over the cake.beauty products
Looking for fruit cakes, etc etc
Thanks!HELP! cake recipes for mothers day please!?
Hi !!
Here you go...ENJOY!!
Strawberry-Pecan Cake
INGREDIENTS:
1 box white or yellow cake mix (approx. 18 to 21 ounces)
1 cup vegetable oil
4 large eggs
1 cup flaked coconut
1 package (3 oz) strawberry flavored gelatin
1/2 cup milk
1 cup mashed fresh or frozen strawberries (if using frozen, drain some of the juice off and reserve)
1 cup chopped pecans
Strawberry Cream Cheese Icing:
1 package (8 oz) cream cheese, room temperature
1/2 stick margarine (2 ounces), room temperature
1 teaspoon vanilla
1/2 cup chopped pecans
1/2 cup strawberries, mashed (drain and reserve juice)
5 to 6 cups sifted powdered sugar (1 to 1 1/2 pounds)
PREPARATION:
Mix cake mix with strawberry flavored gelatin. Add eggs, coconut, gelatin, and milk; and beat until well blended. Stir in 1 cup mashed strawberries and 1 cup pecans. Bake in 3 generously greased and floured 8- or 9-inch round layer pans at 350° for 35 minutes, or until cake tests done*.
Spread frosting (directions below) over cake layers and sides of cake.
To make icing, cream together cream cheese and butter; mix in vanilla and powdered sugar until a firm but spreadable consistency is achieved. Stir in drained strawberries and pecans. Drizzle cooled layers with reserved juice then spread with a layer of icing; ice sides and top.
Store cake in an airtight container or wrapping; refrigerate.
*Lightly touch cake in the center with a finger; if it springs back, the cake is done.
-----------OR...
Peaches and Cream Cake
15 servings 40 min 10 min prep
1 (18 1/4 ounce) package yellow cake mix
1/2 cup butter, melted
1 egg
2 (29 ounce) cans of sliced peaches, reserve peach juice from cans for topping
2 (8 ounce) packages cream cheese
1 cup sugar
1 teaspoon cinnamon
Drain peaches, reserving 1-3 T juice for the topping and set aside.
Combine cake mix, melted butter, and egg in medium bowl.
A soft dough will form.
This can be done by hand or with an electric mixer.
Press dough onto bottom and halfway up the sides of a 9x13 inch pan.
Cover dough with drained peaches.
To make the topping, mix the cream cheese, sugar, and juice with electric mixer until creamy.
Spread over peaches.
Sprinkle with cinnamon.
Bake at 350 degrees for 30 to 35 minutes or until crust is golden brown.
--------OR, LASTLY...
Moist Caramel Apple Cake
Prep Time: 15 min
Total Time: 1 hr 35 min
Makes: 16 servings
1 pkg. (2-layer size) yellow cake mix
1 pkg. (4-serving size) JELL-O Vanilla or French Vanilla Flavor Instant Pudding %26amp; Pie Filling
1 cup water
4 eggs
1/3 cup oil
3 medium Granny Smith apples, peeled, coarsely chopped
20 KRAFT Caramels, unwrapped
3 Tbsp. milk
PREHEAT oven to 350°F. Grease and flour 12-cup fluted tube pan or 10-inch tube pan. Beat cake mix, dry pudding mix, water, eggs and oil in large bowl with electric mixer on low speed until blended. Beat on high speed 2 min. Gently stir in apples. Pour into prepared pan.
BAKE 50 min. to 1 hour or until toothpick inserted in center comes out clean. Cool 20 min.; remove from pan. Cool completely on wire rack.
MICROWAVE caramels and milk in microwaveable bowl on HIGH 1-1/2 min., stirring every 30 sec. until blended. Cool 10 min. until slightly thickened. Drizzle over cake.HELP! cake recipes for mothers day please!?
Columns
Mother's Day Triangle Cake Tutorial
My train of thought is that it is likely a young person will be making a dessert for Mom on Mother’s Day. Time is usually in short supply and young folks are just learning their way around the kitchen. So, this is my very simple version of a Triangle Cake. If you want to, you can make your own pound cake and chocolate icing. You can also vary the cake by applying with a pastry brush, a very thin layer of warmed seedless raspberry jam to each layer of the cake before spreading the icing on the layer.
Advice from Peggy: ';One of the first things that I learned in cake decorating is to relax and have fun. Try to remember that you are working in a medium that is meant to be eaten. It won’t be around 50 years from now. The memories and pictures might be around, but I can promise you that the important part of all of this is that you went to the effort and everyone was delighted.
Lesson two is that no cake decorator creates a perfect cake; the pros just know how to correct the errors and go on. The cake that I’m going to use today is a dense, moist cake that will hold its shape under the weight of what can be a heavy bit of icing and decorations.';
--------------------------------------…
Ingredients:
1 Frozen Pound cake (10.75-ounce size)
2 Cans of Chocolate Frosting (16-ounce size)
Supplies:
A large knife
A cutting board
Wax paper or parchment paper
A Knife for spreading the icing
Cake plate
(Optional) Non-toxic (edible flowers) flowers for decorating the plate (suggestions later)
The first thing you need to do is to read your recipe completely through, then gather all your supplies together. Open the pound cake and defrost according to the directions printed on the paper lid. Open the icing cans and stir (this will soften the icing a little bit and make it easier for frosting).
Tear off a piece of wax paper or parchment paper to cut and to work on. I found that placing the cake on it and doing most of the icing on the paper, I saved time and effort with the clean up. You’ll be able to just throw away most of the mess.
Place your cake on the paper and slice off the top browned bump.
Set it aside because the cook gets to eat this piece and it’s a reward for the hard work.
Place the cake on its side and slice in half. Please take your time and cut the cake as evenly as possible. You will be rewarded with a cake that is easier to handle and a better looking cake.
Set aside one piece and slice the remaining piece in half. Repeat with the first half. You should now have 4 slices each about ½ inch thick.
Lay one layer on the Wax paper and ice with about ½ in of icing.
Be careful so that you don’t rip the cake.
Top with another layer, making sure that they are aligned one on top of another. Ice with frosting and place layer 3 on the top and ice.
Your last layering step is to place the 4th layer on the top. Do not ice this layer. It will get a coating of icing at a later time.
Very gently push down on the layers to make sure they are well joined together. If icing oozes out, scrape the sides to help keep the cake neat and easier to handle.
Back to:
Peggy's Baking Corner Home Page
Check out some of Peggy Weaver's many Cake Decorating Articles, Tutorials, and Q%26amp;A pages below.
Fondant Icing/Covering:
Fondant Icing 101
(Recipe and Tutorial on making %26amp; using fondant icing)
Fondant Recipes
Making Fondant Icing%26gt;
Bubbles in the Fondant
Covering Cakes with Fondant Icing
Decorating Cakes with Fondant Icing
Marbling Fondant Icing
Fondant does not freeze well at all, as a matter of fact, downright lousy. Do not even think about refrigerating it either. The condensation that can occur when you defrost or bring to room temp can destroy the finish of the fondant.
Now, if you are going to freeze the cake, as many folks do until the first anniversary, yes go ahead and freeze. The cake will not look as beautiful as it did originally but you just have to keep the idea in mind that it was perfect on the day of the wedding.
Buttercream Icing/Covering:
Buttercream Icing 101
(Recipe and Tutorial on making %26amp; using buttercream icing)
Buttercream Recipes
Decorating with Buttercream
Wedding Cakes:
Assembling Cakes/Wedding Cakes
Cake Fillings
Covering Wedding Cakes with Fondant
Decorating Wedding Cakes
(Lots of Q%26amp;A's on decoration a wedding cake)
Other Cake Baking and Decoration Topics:
Recipes %26amp; Baking Ingredients
Miscellaneous
Comments From Bakers
Cookies %26amp; Cookie Cutters
Peggy's Cake Decorating Idea Photos (The idea page has photos only and no detailed decorating instructions.)
Now we will start to make the triangle part of the cake.
To make it easy for me I placed the cake at the edge of the counter so that my knife handle hangs over the edge. Put your hand lightly on the top of the cake to help keep it from shifting.
Carefully cut the cake on the diagonal from one end to the other.
As you get to the end, you might have move your hand to the bottom end of the cake to hold it still. Whatever works for you, is just fine, just make sure that you don’t press down to hard and push the icing out from between the layers.
Tip the top layer over on end.
Email Peggy:
If you have any additional questions or comments that have not been answers in the categories above, Peggy will try to answer them for you.
Email Peggy: (just click on the underlined): Peggy Weaver.
Please, first check the sections above before emailing, as Peggy gets many repeat questions.
Since you are working with Chocolate Icing, I find the easiest way to keep things neat and presentable is to put pieces of wax paper under your cake. After you finish icing, you will be able to gently pull the sheet out from under the cake and your plate will be almost perfectly clean. So, do that now and then gently pick up the cake half that you tipped up and place it on one side of the wax paper.
Your next step is to put a thick layer of icing on the tall side of the triangle. This will help “glue” the two sides together. Notice in the top picture that the one side of the plate is propped up on the cutting board. There really is a very good reason for this. The icing that you just put on the cake is heavy and can cause the cake to tip over onto the iced side. If you don’t have someone helping you, this is one way to keep the cake steady while you pick up the second half of the cake and place it on the cake plate next to the first half. Make sure that the layers of both sides of the cake go up and down.
Gently push the 2 sides together so that they stick to each other. Just for a point of reference I have now used up 1 (one) can of icing.
Place a coating of icing over your cake using a swirling motion. I find that I use about half a can of icing for this finish icing.
Gently slide the wax paper out from under the cake. Clean up any leftover dabs of icing off of the plate with a damp paper towel.
You can serve the cake now or place a few flower decorations on the plate. Please use only Non Toxic flowers (Edible Flowers) with your food. A few of the flowers that would look lovely and be safe would be:
African Daisy
African Violets
Baby Tears
Begonia
Dahlia
Dogwood
Gardenia
Honeysuckle
Marigold
Rose
Poppy
Violets
Dandelions.
Make sure that you pick a flower that has not been sprayed with pesticides then gently wash the flower in running water and blot dry with a paper towel. Poke the stem into the side of the cake to help hold them on to the plate and serve with a smile. Check out Linda's web page on Cooking with Edible Flowers.
The last picture here is to show you what happens when you don’t cut the slices evenly. When I cut into the cake to serve, I found that one side was just perfect and the other end of the cake as you can see a bit off center. If this happens to you, don’t worry at all. We are all bakers who are learning and not well schooled Pastry Chefs. Mom will love the effort that you put in and will be eternally grateful that you thought of her on her Special Day.
found these:
Low Fat Carrot Cake for Mothers Day
2 c Flour, all purpose
2 ts Cinnamon
1 ts Baking powder
1 ts Baking soda
3/4 ts Salt
1/4 ts Nutmeg
1 pn Cloves
1 1/2 c Sugar
1 ea Crushed pineapple (8 oz can)
3 tb Vegetable oil
1 ts Vanilla
3 c Carrots, shredded
3 ea Large egg whites
Preheat oven to 350 degrees F.
Line 13x9'; baking pan with foil. Coat with vegetable cooking spray.
Combine flour, cinnamon, baking powder, baking soda, salt, nutmeg, and cloves in bowl.
Beat sugar, pineapple, oil and vanilla in mixer bowl until smooth. Beat in dry ingredients until just combined. Stir in carrots.
Beat egg whites in small mixer bowl to form stiff peaks; fold into carrot mixture in 2 batches with rubber spatula.
Pour batter into pan. Bake 40 minutes or until toothpick inserted in center comes out clean; cool in pan on wire rack. Invert cake onto wax paper; remove pan and foil.
Mother's Day Stir Crazy Cake
2 1/2 c All-purpose flour
1 1/2 c Sugar
1/2 c Cocoa
2 ts Baking soda
1/2 ts Salt
2/3 c Cooking oil
2 tb Vinegar
1 tb Vanilla
2 c Cold coffee (or water)
1/4 c Sugar
1/2 ts Cinnamon
Put flour, sugar, cocoa, baking soda and salt into an ungreased 13X9X2-inch metal baking pan. Stir with a fork to mix; form 3 wells in flour mixture. Pour oil into one well, vinegar into another well and vanilla into the third well.
Pour cold coffee evenly over pan; stir with fork until well mixed. Do not beat.
Combine 1/4 cup sugar and cinnamon; sprinkle over batter.
Bake at 350 degrees for 35-40 minutes or until cake tests done.
Fresh Mother's Day Strawberry Cupcakes
1 3/4 c All-purpose Flour
1 ts Baking Soda
1 c Sugar
1/2 c Chopped Walnuts
2 x Egg whites
1/2 ts Vanilla extract
1/2 c Vegetable Oil
10 oz Pkg frzn sweet Strawberries*
Powdered sugar (if desired)
*Or 1 cup crushed fresh strawberries mixed with 3 T sugar
Mix together flour, baking soda, sugar and walnuts in a bowl.
In another bowl, beat together egg whites, vanilla and oil until well blended. Add strawberries and beat at slow speed of mixer until strawberries are partially broken. Beat in flour mixture slowly until smooth, but pieces of strawberries are still visible.
Pour batter into greased muffin tins, filling to half.
Bake at 350 degrees F for 30 minutes, or until they test done OR bake in greased 9x5x3'; loaf pan for 1 hour, or until cake tests done.
Sprinkle with powdered sugar if desired.
Mothers Day Brandy Cake
4 ea Eggs, separated
1/2 c Sugar, divided in half
1 c Flour, sifted
1 ts Baking Powder
1/4 ts Cinnamon
1 pn salt
5 ts Melted butter
1/2 c Almonds, chopped
Brandy Sauce:
2 c water
1 3/4 c Sugar
1 tb light corn syrup*
3/4 c brandy
Grease a 2 quart baking dish and set aside. Preheat oven to 375F.
Beat egg whites with one-half of the sugar until stiff and stiff peaks form.
Beat yolks lightly and add to the other half of the sugar. Add yolks to egg whites.
Combine all dry ingredients and fold into the eggs. Add the melted butter. Stir in nuts.
Pour batter into the casserole and bake about 1/2 hour.
For Brandy Sauce:
Boil water, sugar, and corn syrup until it forms a ball (236 F). Add the brandy.
When cake is still warm, use a thin skewer to make small holes all over; pour Brandy Sauce evenly over the cake.
Is there such thing as eggless white or yellow birthday cake? Recipes!?
My son's birthday is on Friday and he will only eat white or yellow cake. I'm allergic to eggs and I'm sick of having to stand around watching other people eat cake!!! Are there any eggless recipes for white or yellow cake? I keep finding chocolate ones.Is there such thing as eggless white or yellow birthday cake? Recipes!?
Easiest thing ever, just use one can of sprite or 7 up instead of all the other ingredients, so just the can of pop and the cake mix, no oil, water, or eggs. This makes a wonderful moist delicious cake, nobody will ever know the difference. I made this for my son's b-day he's 2 and is egg allergic, and I can't have oil so it was perfect!!!Is there such thing as eggless white or yellow birthday cake? Recipes!?
Sure - here you go...
http://www.ochef.com/218.htm
Easiest thing ever, just use one can of sprite or 7 up instead of all the other ingredients, so just the can of pop and the cake mix, no oil, water, or eggs. This makes a wonderful moist delicious cake, nobody will ever know the difference. I made this for my son's b-day he's 2 and is egg allergic, and I can't have oil so it was perfect!!!Is there such thing as eggless white or yellow birthday cake? Recipes!?
Sure - here you go...
http://www.ochef.com/218.htm
I want to start a cake business, basicall pound cakes, and exotic pound cakes, where can i find recipes?
I want to do basic pound cakes, but some decorative additions to the pound cakes also, where can I find recipes, pictures and does anyone have any small business tips on funding, cake pans, syrups, etc... boxes, packaging... any information i can get!I want to start a cake business, basicall pound cakes, and exotic pound cakes, where can i find recipes?
i would say that i don't mean to be rude, but it's really hard not to here...you cannot go into a business without knowing what you're doing. you want to start a cake business, and you want recipes from other people? i really hope this is a joke...just a question you wanted to ask to see what sort of responses you'd get. in the event that it isn't you need two things: 1. a degree in business, so that you can be useful to a business, 2. a business partner that knows about baking because you sure as hell won't be going anywhere asking for help with the most basic of basic things.
so...if you actually are serious, and you don't meet one of those two requirements...go back to school, get a degree in one of the two, and then get some experience and find a financial backer.I want to start a cake business, basicall pound cakes, and exotic pound cakes, where can i find recipes?
A cake business isn't just something you start overnight, you need tried and true recipes not just any old recipe you find on-line.
There is also a million techniques and methods to decorating that can't be learned by taking 1 Wilton class, they take years of practice.
If you are asking for recipes on Yahoo Answers then you are not ready for a business and that is the number one reasons why businesses fail.
Maybe you should stick to something you know and not something that ';sounds like fun';.
You should try www.RecipeMatcher.com. It's a great way to find out what you can make from what you have at home, and if you don't have a couple of the ingredients the website makes a printable list of what you need to complete the recipe. Try it out.
www.RecipeMatcher.com
You have the internet and Yahoo search
Let's see
http://search.yahoo.com/search?p=pound%2鈥?/a>
whoa wow 8, 060,000
eight million sites
and you know there are many recipes at most sites
you don't need any help from me
use a cake mix, betty crocker is better than any homemade cake you can make, and it's about 1/3 the cost of scratch.
Here are a bunch of recipes:
http://www.gourmet-living.com/recipe-dir鈥?/a>
HTH
Yeah its called college.
i would say that i don't mean to be rude, but it's really hard not to here...you cannot go into a business without knowing what you're doing. you want to start a cake business, and you want recipes from other people? i really hope this is a joke...just a question you wanted to ask to see what sort of responses you'd get. in the event that it isn't you need two things: 1. a degree in business, so that you can be useful to a business, 2. a business partner that knows about baking because you sure as hell won't be going anywhere asking for help with the most basic of basic things.
so...if you actually are serious, and you don't meet one of those two requirements...go back to school, get a degree in one of the two, and then get some experience and find a financial backer.I want to start a cake business, basicall pound cakes, and exotic pound cakes, where can i find recipes?
A cake business isn't just something you start overnight, you need tried and true recipes not just any old recipe you find on-line.
There is also a million techniques and methods to decorating that can't be learned by taking 1 Wilton class, they take years of practice.
If you are asking for recipes on Yahoo Answers then you are not ready for a business and that is the number one reasons why businesses fail.
Maybe you should stick to something you know and not something that ';sounds like fun';.
You should try www.RecipeMatcher.com. It's a great way to find out what you can make from what you have at home, and if you don't have a couple of the ingredients the website makes a printable list of what you need to complete the recipe. Try it out.
www.RecipeMatcher.com
You have the internet and Yahoo search
Let's see
http://search.yahoo.com/search?p=pound%2鈥?/a>
whoa wow 8, 060,000
eight million sites
and you know there are many recipes at most sites
you don't need any help from me
use a cake mix, betty crocker is better than any homemade cake you can make, and it's about 1/3 the cost of scratch.
Here are a bunch of recipes:
http://www.gourmet-living.com/recipe-dir鈥?/a>
HTH
Yeah its called college.
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