Barbie cake design for young girls

white chocolate wedding cake

Christmas cake

christmas cakes Design

EGGLESS CAKE -- For Vegetarian

EGGLESS CAKE







INGREDIENTS:-

• 1 Cup grated mixed fruits / 1 Cup mashed banana with little lime juice
• 1 Cup water
• 1 Cup sugar
• 2 Cups self-rising flour
• 1/4 Cup milk
• 125 gms Butter
• 1 tsp Soda bicarbonate
• Vanilla essence

METHOD:-

• Heat water, sugar and butter together till the butter melts.
• Let the above mixture cool completely.
• Add soda bicarbonate to mixture.

• Mix flour, fruit and milk in a bowl.

• Mix both the mixtures.

• Add Vanilla essence according to the amount of cake.

• Pour the whole batter into a greased pan.

• Bake it at 180 C for one hour.

• Eggless cake is ready.

Christmas Cake

Christmas Cake
This delicious Christmas cake came about by accident when I started experimenting with dried fruits and flavourings. I use dates, apricots and a little crystallised ginger as well as the usual sultanas, raisins and currants. As with all traditional Christmas cakes, if this is made a few weeks in advance you will get a lovely moist texture. But this cake can also be made (much to the busy person's relief) just a few days in advance, or even the day before .Serves 12-20




Ingredients225g (8oz) sultanas225g (8oz) raisins110g (4oz) candied peel, chopped 75g (3oz) stoned dates, chopped75g (3oz) dried apricots, chopped50g (2oz) currants25g (1oz) crystallised ginger, finely chopped125ml (4fl oz) brandy or Irish whiskey275g (10oz) butter, softened275g (10oz) soft light brown sugar5 eggs1 tsp finely grated orange zest50g (2oz) ground almonds275g (10oz) plain flour1 tsp mixed spice¼ tsp ground cinnamon¼ tsp freshly grated nutmeg

For almond paste450g (1lb) ground almonds450g (1lb) caster sugar1 egg2 tbsp brandy or Irish whiskeyA couple of drops of almond essenceIcing sugar, for dusting

To brush on the cake1 small egg white, lightly beaten2 egg yolks

You will need:23cm (9in) diameter cake tin or 20 x 20cm (8 x 8in) square cake tinFestive cutters

Method
1. Place the dried fruit and the crystallised ginger in a bowl. Pour on the brandy or whiskey and allow to soak for at least 2 hours. 2. Preheat the oven to 150°C (300°F), Gas mark 2. Line the cake tin with greaseproof paper and wrap a collar of brown paper around the outside, which will help prevent the cake from drying out.3. Cream the butter in a large bowl or in an electric food mixer until soft. Add the sugar and beat until the mixture is light and fluffy. Add the eggs, one at a time, beating well between each addition. Stir in the orange zest and ground almonds, then sift in the flour and spices and fold in gently. Fold in the dried fruit and any brandy or whiskey left in the bowl. Transfer the mixture to the prepared cake tin. Bake in the oven for 21/2-31/4 hours (a round tin will take longer) until a skewer inserted into the middle of the cake comes out clean. Cover the cake, still in the tin, with foil and allow to cool. Once the cake has cooled, remove it from the tin and cover again in foil until you are ready to cover it with almond paste.4 Preheat the oven to 220°C (425°F), Gas mark 7. To make the almond paste, mix the ground almonds and sugar together in a bowl. In another bowl, beat the egg, add the brandy or whiskey and the almond essence, then add to the dry ingredients and mix to a stiff paste; you may not need all the egg. Sprinkle the work surface with icing sugar, turn the almond paste out onto the surface and gently knead until smooth.5 Remove the foil and greaseproof paper from the cake. Take about half of the almond paste and place it on a work surface that has been dusted with icing sugar. Roll out until it is about 1cm (1/2in) thick. Brush the top of the cake with the lightly beaten egg white and turn the cake upside down onto the almond paste. Cut around the edge of the cake, then carefully turn the cake the right side up with the lid of almond paste attached to the top. 6 Next, measure the circumference of the cake with a piece of string. Roll out two long strips of almond paste and trim both edges to the height of the cake with a palette knife. Brush the cake and the almond paste lightly with egg white and press the strip against the sides of the cake. Do not overlap or there will be a bulge. Use a straight-sided water glass to even the edges and smooth the join, and rub the cake well with your hand to ensure a nice flat surface.7 At this stage, carefully place the cake on a large, oiled baking tray. Roll out the remainder of the almond paste approximately 5mm (1/4in) thick and, using festive cutters, cut out star, heart, holly or Santa shapes. Brush the whole surface of the cake with the beaten egg yolks and stick the shapes on top and around the sides, if you wish. Brush these with egg yolk as well.8 Bake the cake in the oven for 10-20 minutes (not too near the top of the oven) until it is golden and toasted. Remove from the oven, allow to cool, then transfer to a serving plate.

Cherry Crumble Cake

Cherry Crumble Cake

Everyone loves a crumble topping, so why not put it on a cake? Use fresh cherries, if possible, or canned or frozen ones (but not glacé).

Serves 6

350g (12oz) juicy, ripe fresh cherries (weight after stones have been removed)
150g (5oz) self-raising flour
Pinch of ground cinnamon
50g (2oz) caster sugar
1 egg
30ml (1fl oz) milk
100g (31/2oz) butter, melted
Icing sugar, for dusting (optional)
For the crumble topping
25g (1oz) plain flour
1/4 tsp ground cinnamon
25g (1oz) caster sugar
25g (1oz) butter, cubed
20cm (8in) diameter spring-form/loose bottomed tin

Method

1. Preheat the oven to 180°C (350°F), Gas mark 4. Butter the sides of the cake tin and line the base with greaseproof paper.

2. Remove the stalks and stones from the cherries using a cherry pitter if you have one, to keep the fruit whole, otherwise cut them in half and discard the stones. Set the cherries aside.

3. Sift the flour and cinnamon into a large bowl, add the sugar, mix together and make a well in the centre.

4. Whisk the egg, milk and melted butter together in another bowl, then pour into the dry ingredients and combine with a wooden spoon or whisk. Beat well to make a thick, smooth mixture, then spoon into the prepared tin and spread evenly. Scatter the cherries over the mixture and gently press them in with the back of a fork.

5. To make the topping, tip all the ingredients into a bowl. Rub in the butter with your fingertips to make a crumb-like mixture and scatter the topping over the cherries.

6. Bake in the oven for 30-35 minutes or until the top is lightly golden and a skewer inserted into the middle comes out clean.

7. Leave in the tin for about 10 minutes until cool enough to handle, then run a knife around the edge and remove the cake from the tin. Allow to cool on a wire rack.

8. Dust with icing sugar, if you wish, and serve.