Homemade Recipes

Ingredients:

1.Icing bags or parchment cones.

2.Leaf tips (nozzles) 352 and 366 (Poinsettia petals are technically bracts, modified leaves, so it makes sense we use a leaf tip to create them :-)

3.Buttercream icing in red, green and a tiny bit of yellow.

White frosted cake or cupcakes. (Cream-cheese frosting or snow-white buttercream works well, but the poinsettias are also pretty on chocolate ganache.)

Preparation:

1. If you're going to write a Christmas message on your cake, remember to leave room for this. Practice first because you pipe these flowers directly onto your cake (or cupcakes).

2. With red buttercream icing and tip 366 in your bag, squeeze and pull out for each petal, continuing around until you have five. The wider end of the petals will meet in the center (it's OK if the middle is a little empty because you will be adding more petals).

3. For your second and three layer, stagger the petals on top of the first layer. And, you may want to add a few in between on the bottom layer. 

4. Then for a more natural look, use tip 352 with green icing to stagger the green immature petals behind the bottom layer of the red. This also sets off the red nicely and creates a more Christmassy look.

5. Finally, using round tip 3, pipe a few yellow dots in the center.

Variation: You could also create the green leaves with tip 366, making them the same size as the scarlet petals. Or conversely, if you want smaller flowers, use tip 352 for the petals.

Here's a final, but important tip for your Christmas cakes. The amount of liquid food coloring needed for your red icing will bring a bitter taste (due to Red #2 in the coloring), so here's what you can do to battle the bitter:

- Use more concentrated forms of color gel, paste and powder colorings are all more intense than liquid. These are found in specialty stores, large crafts stores, such as online.

Begin with an icing that is naturally colored with a pink or red juice concentrate, such as cranberry or pomegranate. Then you won't need as much coloring to achieve your Poinsettia red.

"Use Your Technique To Decorate."

Ingredients:

4 eggs - separated

3/4 cup butter, softened and cubed

6 ounces bittersweet chocolate

2/3 cup sugar

3/4 cups flour, sifted

Rich Chocolate Topping 

Directions:

Place chocolate in a microwave safe bowl. Microwave at half power for 3 to 3-1/2 minutes, and stir every 30 to 40 seconds, until smooth and melted. Set aside to cool.

In a separate bowl mix together butter and sugar, continue mixing while adding egg yolks and melted chocolate until completely smooth.

Fold sifted flour into chocolate mixture.

Beat the egg whites in a separate bowl until soft peaks form. Then fold egg whites into the chocolate mixture, being careful not to over mix, continue folding until white streaks are gone.

Prepare a 9 inch (break out the tape measure) spring form pan by buttering the bottom and sides and then sprinkle with cocoa powder. Shake off the excess cocoa powder. Spread the batter evenly in the pan, then bake in a preheated oven at 350 degrees for 35 minutes or until a wooden toothpick inserted into the middle comes out clean (not by you licking it) . Let cool on a wire rack. Once cool place on a serving plate, and spread chocolate topping on the sides and top. Refrigerate before serving. Decorating Optional with Your ideas.

Ingredients: 

2 cups sugar

3/4 cup Hershey's Cocoa

1-1/2 tsp. baking soda

2 eggs

1/2 cup vegetable oil

1 cup boiling water

1-3/4 cups all-purpose flour

1-1/2 tsp. baking powder

1 tsp. salt

1 cup milk

2 tsp. vanilla extract

Directions:

First Step: You need to grease up and flour at least two 9 inch round shaped baking pans.

Second Step: Combine all the dry ingredients together which are the sugar, cocoa, flour, baking soda and salt in a large container. Then combine all the wet ingredients together which are the eggs, milk, vanilla extract and vegetable oil. Beat them together on a mixer at medium speed for at least 2 minutes. Add boiling water into the mix. You will have a thin batter texture. Pour the whole thing into the baking pans that are already prepared in advance.

Third Step: Place it in the oven for half an hour or more. Insert a toothpick and take it out to see if it is clean. That is how you know it is ready. Wait for 10 minutes and then take it out of the oven. When it is completely cool you can start applying the frosting. It should be at least 10 to 12 servings.

Variations:

There are different procedures depending on how you plan to serve the dessert. There are four different ways to serve it. You can choose from one-pan, three layer, Bundt. and You can design it with your favorite desing.

Ingredients:

500 g butter

70 g sugar

6 whole eggs

12 yolks

4 egg whites

70 g sugar

330 g condensed milk

200 g cake flour

180 g horlicks

1/2 tbsp salt

Preparation:

Preheat oven to 230 C using the normal top and bottom heat to heat up the entire oven. 

Line the bottom of a 9 square pan. Prepare a water bath and put the empty pan into the oven to warm it up for more even batter distribution later. Cream butter, sugar till light and fluffy.

Crack whole eggs and egg yolks, add in vanilla extract. Mix in eggs one at a time, making sure the batter is well mixed before adding the next egg.

Sift flour, horlicks and salt. Fold into the batter. Whip 4 egg whites to soft peak, gradually add caster sugar and whisk till medium peak Mix in with the batter.

You can use a scoop, ladle to pour the batter in, making sure each time, it’s the same amount. Or separate them into 10 bowls. But you can adjust it up to your liking or the size of the ladle.

Remove pan and water bath from oven. Turn on grill function. transferred the water into a smaller cake tin and left it in the oven, this way my oven stays at a nice temperature without being too dry or hot.

Spread a portion of batter into the pan. Level batter with a spatula or tilt left and right to level the batter. Grill for 10 minutes or till golden.

Remove from oven, press cake layer to remove excess air.

batter is finished. After that, I turned off the grill function, turn down the temperature to 180, and let the cake bake for 10-15 minutes to let it dry a little. and serve. 

i hope you enjoy !

What You Will Need:

125g vegetable shortening "Copha or solidified coconut oil works fine"

125g confectioners sugar "pure icing sugar"

**********
6 tablespoons cocoa powder "good quality"

4 tablespoons powdered milk "full cream"

Pinch of salt

I hope you enjoy!

Ingredients: 

2 ½ cups all purpose flour 300 g 

 2 cups sugar 400 g

 ¾ cups vegetable oil 188 ml

 1 teaspoon vanilla 5 ml

 2 ¼ teaspoons baking powder 11 g

 1/2 teaspoon salt 2.5 g

 4 eggs

 1 cup milk 240 ml

 white, pink, and black gel paste 

 vanilla buttercream

 black fondant

 pink buttercream

 Wilton tip 1 A

Procedure:

Preheat oven to 350 F/170 F. In the bowl of a stand mixer combine, flour, sugar, baking powder, vegetable oil and vanilla on low/medium until ingredients are mixed together. 

Add the eggs one at a time, mixing on low in between additions. Slowly add the milk while the mixer on and mix until all ingredients are completely combined. Divide batter into three different bowls with one bowl having half of the batter and the other two have a quarter each. Colour the large bowl with white colouring, and the smaller two with black and pink respectively. Mix colouring until no light streaks remain. Spray two 8 pans with non-stick spray and line bottom with parchment/baking/wax paper. 

Place four tablespoons of white batter into the center of each pan. Then, directly into the middle of the white batter, place two tablespoons of black batter. Directly into the centre of the black batter, place two tablespoons of pink batter. Repeat white/black/pink batter additions until all the batter is used up or pans are ⅔ full. Place pans into oven and bake for 35-40 minutes or until a toothpick inserted into the centre comes out clean. Allow to cool in the pan for 5-10 minutes, remove from pan, and cool completely on a wire wrack.

Once cake is cooled, level, stack and cover in white buttercream. To cut the fondant pieces, roll fondant out very thinly and using a rolling cutter (pizza) slice long, narrow stripes and arrange on white cake as desired. To finish the cake off, using the pink buttercream with Wilton 1A tip, pipe a small beaded border along the bottom of the cake.

Ingredients:

1 oz semisweet chocolate, finely chopped

1/2 cup hot brewed coffee

1 cup sugar

3/4 cup plus 1 tbsp unbleached all purpose flour

1/2 cup unsweetened cocoa powder, sifted

1/2 tsp baking soda

1/4 tsp baking powder

1/4 tsp salt

1 large egg

1/4 cup canola oil

1/2 cup sour cream

1 tsp vanilla extract

Ganache:

2 ounces bittersweet chocolate, chopped

1/4 cup heavy cream

1 tablespoon unsalted butter

Method:

Preheat the oven to 300 F. Put the semisweet chocolate in a medium bowl with the hot coffee. Let stand, stirring occasionally, until the chocolate is melted and the mixture is smooth and opaque.

Meanwhile, in another medium bowl, whisk together the sugar, flour, cocoa powder, baking soda, baking powder and salt.

In the bowl of a stand mixer beat the egg on medium speed until it is pale yellow, about 1 minute. Add the oil, sour cream, and vanilla, beating well. Gradually pour in the melted chocolate mixture, and beat to thoroughly combine. Add the dry ingredients all at once, and beat on low speed until the batter is just combined. Using a rubber spatula, scrape down the sides of the bowl and briefly stir to make sure that all the dry ingredients are absorbed. Do not over mix.

Pour the batter into the prepared springform pan. 

Place pan on a cookie sheet and bake for 55-60 minutes, or until a toothpick inserted in the center of one comes out clean. The sides of the cake will begin to pull away from the pan and the center of the cake should not dent when gently touched.

Transfer the cookie sheet with pan to a wire rack and cool for 10 minutes. Remove the cookie sheet and leave the cake in the pan, allowing it to cool completely.

Ganache:

heat the heavy cream to a gentle boil and pour over the chocolate. Let sit for a minute or so to let the chocolate melt. Stir gently in a circular motion until smooth. Add the butter pieces and stir until smooth.

Pour the ganache onto the center of the cake allowing it to drip off the sides of the cake. If you have any left over ganache, use a spoon to drizzle it over slices when placed on a dessert plate. Enjoy!