Boys Birthday Cakes Biography
Source(google.com.pk)
Ingredients
150g unsalted butter, plus extra for greasing
150g plain chocolate, broken into pieces
150g plain flour
½ tsp baking powder
½ tsp bicarbonate of soda
200g light muscovado sugar
2 large eggs
150g soured cream
1 tsp vanilla extract
2 tbsp cocoa powder
2 tbsp hot water
150g unsalted butter, softened
300g icing sugar, sieved
2 x 134g boxes chocolate Flake bars
2 chocolate chips
2 gold or silver balls
1 round chocolate
Method
Heat the oven to 160C/140C fan/gas 3. Grease and base line a 1 litre heatproof glass pudding basin and a 450g loaf tin with baking parchment.
Put the butter and chocolate into a saucepan and melt over a low heat, stirring. When the chocolate has all melted remove from the heat.
In a large bowl mix together the flour, baking powder, bicarbonate of soda and muscovado sugar. In another bowl beat together the eggs, soured cream and vanilla extract. Pour the egg and chocolate mixtures into the flour and mix thoroughly together.
Weigh 250g into the loaf tin, then spoon the rest of the mixture into the pudding basin.
Cook both cakes side by side in the oven. The loaf cake will cook in about 30 mins and the basin cake in about 1 hour. Take the loaf cake out of the oven and close the oven door quickly so as not to allow the heat out. Test with a skewer inserted into the centre, it should come out clean. If not return to the oven for another five mins. Repeat with the basin cake after about another half an hour. Once each cake is cooked, allow to cool completely before turning out.
To make the icing, mix together the cocoa and water to make a smooth paste. Beat the butter until soft and gradually beat in the icing sugar. Add the cocoa paste and beat until smooth.
To assemble the cake, trim the top of the basin cake so it is flat. Turn cut side down onto a board and cut in half vertically. Spread a little butter icing on each of the flat bases and sandwich these two buttercreamed surfaces together to make a rugby ball shape for the hedgehog body. Place onto a 30cm cake board or wooden board. Cut the loaf cake in half vertically. Take one half and trim the short end to a v shape to make the pointy head. Use a little icing to attach to the body. Cut pieces from the remaining loaf cake to fill any gaps. Cover the whole cake in butter icing.
Cut the flake bars into pieces ranging from 2.5cm to 5cm. The spikes do not have to be regular or even in shape. Starting at the front push the spikes into the body of the hedgehog at a slight angle. Start with the small pieces gradually using larger ones as you go towards the back. Press a round chocolate into the tip of the head to represent the nose and use chocolate chips for the eyes. Using a tiny bit of butter icing attach sliver or gold balls to the eyes.
The cake is best made the day before cutting and icing and will keep well for 3–4 days.
Ingredients
1
box Betty Crocker™ SuperMoist™ cake mix (any flavor*)
Water, vegetable oil and eggs called for on cake mix box
1
container Betty Crocker™ Whipped fluffy white frosting
Orange food color
Orange coarse decorating sugar
Directions
1Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottom only of 8x4-inch loaf pan with shortening or cooking spray, and place paper baking cup in each of 12 regular-size muffin cups.
2In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally until smooth. Place 1 3/4 cups batter into loaf pan. Spoon remaining batter into muffin cups.
3Bake loaf cake 35 to 40 minutes and cupcakes 18 to 23 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes. For easier handling, refrigerate or freeze loaf cake 30 to 60 minutes or until firm.
4Stir frosting and food color together to desired light orange color. Trim rounded top off loaf cake. Using 3-inch biscuit cutter, cut 2 rounds from loaf cake. Place one round cake cut side up on plate. Spread cut side with colored frosting. Top with remaining round cake, cut side down.
5Frost side and top of cake with colored frosting. Stir together 2 tablespoons light orange frosting and additional orange food color to deep orange color. Spoon frosting into decorating bag fitted with small round tip; set aside. Cut 1/4-inch strips waxed or cooking parchment paper 4 inches long. Arrange paper strips on top of cake spaced about 1/4 inch apart. Top cake with decorating sugar. Press sugar gently into cake. Gently remove paper strips, and smooth frosting if needed. Pipe deep orange frosting dots along base of cake. Use remaining frosting to frost cupcakes.
Ingredients
150g unsalted butter, plus extra for greasing
150g plain chocolate, broken into pieces
150g plain flour
½ tsp baking powder
½ tsp bicarbonate of soda
200g light muscovado sugar
2 large eggs
150g soured cream
1 tsp vanilla extract
2 tbsp cocoa powder
2 tbsp hot water
150g unsalted butter, softened
300g icing sugar, sieved
2 x 134g boxes chocolate Flake bars
2 chocolate chips
2 gold or silver balls
1 round chocolate
Method
Heat the oven to 160C/140C fan/gas 3. Grease and base line a 1 litre heatproof glass pudding basin and a 450g loaf tin with baking parchment.
Put the butter and chocolate into a saucepan and melt over a low heat, stirring. When the chocolate has all melted remove from the heat.
In a large bowl mix together the flour, baking powder, bicarbonate of soda and muscovado sugar. In another bowl beat together the eggs, soured cream and vanilla extract. Pour the egg and chocolate mixtures into the flour and mix thoroughly together.
Weigh 250g into the loaf tin, then spoon the rest of the mixture into the pudding basin.
Cook both cakes side by side in the oven. The loaf cake will cook in about 30 mins and the basin cake in about 1 hour. Take the loaf cake out of the oven and close the oven door quickly so as not to allow the heat out. Test with a skewer inserted into the centre, it should come out clean. If not return to the oven for another five mins. Repeat with the basin cake after about another half an hour. Once each cake is cooked, allow to cool completely before turning out.
To make the icing, mix together the cocoa and water to make a smooth paste. Beat the butter until soft and gradually beat in the icing sugar. Add the cocoa paste and beat until smooth.
To assemble the cake, trim the top of the basin cake so it is flat. Turn cut side down onto a board and cut in half vertically. Spread a little butter icing on each of the flat bases and sandwich these two buttercreamed surfaces together to make a rugby ball shape for the hedgehog body. Place onto a 30cm cake board or wooden board. Cut the loaf cake in half vertically. Take one half and trim the short end to a v shape to make the pointy head. Use a little icing to attach to the body. Cut pieces from the remaining loaf cake to fill any gaps. Cover the whole cake in butter icing.
Cut the flake bars into pieces ranging from 2.5cm to 5cm. The spikes do not have to be regular or even in shape. Starting at the front push the spikes into the body of the hedgehog at a slight angle. Start with the small pieces gradually using larger ones as you go towards the back. Press a round chocolate into the tip of the head to represent the nose and use chocolate chips for the eyes. Using a tiny bit of butter icing attach sliver or gold balls to the eyes.
The cake is best made the day before cutting and icing and will keep well for 3–4 days.
Ingredients
1
box Betty Crocker™ SuperMoist™ cake mix (any flavor*)
Water, vegetable oil and eggs called for on cake mix box
1
container Betty Crocker™ Whipped fluffy white frosting
Orange food color
Orange coarse decorating sugar
Directions
1Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottom only of 8x4-inch loaf pan with shortening or cooking spray, and place paper baking cup in each of 12 regular-size muffin cups.
2In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally until smooth. Place 1 3/4 cups batter into loaf pan. Spoon remaining batter into muffin cups.
3Bake loaf cake 35 to 40 minutes and cupcakes 18 to 23 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes. For easier handling, refrigerate or freeze loaf cake 30 to 60 minutes or until firm.
4Stir frosting and food color together to desired light orange color. Trim rounded top off loaf cake. Using 3-inch biscuit cutter, cut 2 rounds from loaf cake. Place one round cake cut side up on plate. Spread cut side with colored frosting. Top with remaining round cake, cut side down.
5Frost side and top of cake with colored frosting. Stir together 2 tablespoons light orange frosting and additional orange food color to deep orange color. Spoon frosting into decorating bag fitted with small round tip; set aside. Cut 1/4-inch strips waxed or cooking parchment paper 4 inches long. Arrange paper strips on top of cake spaced about 1/4 inch apart. Top cake with decorating sugar. Press sugar gently into cake. Gently remove paper strips, and smooth frosting if needed. Pipe deep orange frosting dots along base of cake. Use remaining frosting to frost cupcakes.
Birthday Cakes Recipe For Girls For Boys Form Men Images With Candles For KIds For Women Pictures With Names PIcs
Birthday Cakes Recipe For Girls For Boys Form Men Images With Candles For KIds For Women Pictures With Names PIcs
Birthday Cakes Recipe For Girls For Boys Form Men Images With Candles For KIds For Women Pictures With Names PIcs
Birthday Cakes Recipe For Girls For Boys Form Men Images With Candles For KIds For Women Pictures With Names PIcs
Birthday Cakes Recipe For Girls For Boys Form Men Images With Candles For KIds For Women Pictures With Names PIcs
Birthday Cakes Recipe For Girls For Boys Form Men Images With Candles For KIds For Women Pictures With Names PIcs
Birthday Cakes Recipe For Girls For Boys Form Men Images With Candles For KIds For Women Pictures With Names PIcs
Birthday Cakes Recipe For Girls For Boys Form Men Images With Candles For KIds For Women Pictures With Names PIcs
Birthday Cakes Recipe For Girls For Boys Form Men Images With Candles For KIds For Women Pictures With Names PIcs
Birthday Cakes Recipe For Girls For Boys Form Men Images With Candles For KIds For Women Pictures With Names PIcs
No comments:
Post a Comment