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- Daily Express
Mary Berry’s ‘favourite’ chocolate cake recipe is ‘easy’ to make in 45 minutes
Chocolate cake is a classic for a reason as it is creamy and delicious, and incredibly easy to make as long as you have the right recipe. Mary Berry’s “very best” creamy chocolate cake recipe ...
2 days ago
- Delish
This Giant Cookie Cake Is Better Than ANY Birthday Cake
It is going to give that rich buttery flavor to the cookie cake while also helping provide necessary texture and structure. Brown Sugar & Granulated Sugar: I am using a combination of brown ...
6 days ago
What Are The Best Birthday Cake Recipes? - Yahoo Recipe Search
AllrecipesBest apple cake we've ever eaten. I've taken three recipes and combined them to create what my family now requests for birthdays! We think the cake is better once it sits for awhile. Even refrigerated and then heated back up, the flavors seem to really stand out. You can substitute pecans for the walnuts.Food52I'm absolutely obsessed with Tartine Bakery in San Francisco. When I found out I could no longer eat gluten, this bakery was the first thing that came to mind--the fact that I couldn't eat their amazing bread and cakes almost brought me to tears. Already having their cookbook, I decided to convert this cake to be gluten free for my birthday. It has an amazing balance of lemony tartness and gooey sweetness that also manages to cover up what can sometimes be grainy gluten-free flours. Also, I get to use my kitchen torch with this recipe. What's not to love?!Food.comThis is one of those 'good news' and 'bad news' recipes. The bad news is this cake takes a lot of time to make. The good news is that it isn't actually difficult - just time-consuming. The bad news is that it's quite expensive. The good news is that it's really worth it for a special occasion. To make it easy on yourself, prepare it over two days. The glace oranges have to be soaked overnight, so I'd prepare them, boil the oranges and make the syrup on one day, then make the cake and finish the glace oranges the next day, and serve the cake on the third day. I think it's probably better for keeping in the fridge for a day before it's served. I was really, really sceptical about making this cake, but did it because a friend particularly wanted it for her birthday. To my surprise it turned out dense and moist and delicious and full of orangey flavour. It was a real hit. It's actually not the most attractive cake in the world when you take it out of the oven, but add the glace oranges to the top (buy them if you don't want to make them yourself) and it comes up quite presentable. Served with the Orange and Sauternes Sauce and a dollop of thick cream you'll forget all about what a pain it was to make. :-) In fact, my friend says her neighbour turned up at breakfast time the next day asking if there was any more of 'that cake' left! This recipe is adapted from one that appeared in Australia's "Better Homes and Gardens" magazine. The syrup recipe is pinched from Chrissyo's Orange and Almond Cake Recipe #38551 .Food.com!!!!!!!!!!!!!!!!!HAPPY BIRTHDAY BARBARA!!!!!!!!!!!!!!!!!!!!! "What better for this Buckingham Palace than a scone recipe from the lovely Kew Royal Botanical Gardens … Maids in Waiting… Reportedly from the restaurant across from the Kew The Maids in Waiting (I think that is the name) in KEW right across the street from the Royal Botanical Gardens ..they also make these wonderful little cakes called Maids in Waiting!! otherwise, the Orangerie in Kensington." The above was from my friend Katharine who came over to the house with more friends, to make me a post party brunch. What a kind and thoughtful present! We all had a wonderful time. I relaxed with one of my friends in the parlor, while the others cooked. This is why they called the scones, "Buckingham Palace Scones".Yummly_Homemade chocolate cake takes time, effort and patience… unless you have a mug, 5 minutes and a microwave._ This tasty mug cake recipe is simple, easy and can be customized to suit your sweet tooth. Chocolate Cake in a Cup, perfect for a serving size of one, delivers a big treat with a small effort. We like to eat it still warm, with vanilla ice cream. We're also not above "frosting" it with Nutella — or a scoop of peanut butter for rich chocolate-peanut butter perfection. _Can you really bake a chocolate cake in the microwave?_ An entire cake? Nope! But the magic of microwave cookery is in full effect for this single-serving recipe—it works great for one when you want a quick treat. If you want to double the recipe it'll work just fine, but you'll need to divide the final batter between two mugs and increase cooking time by 15 seconds if you cook both cakes at once. _Do I need a special kind of cup or mug for this to work?_ All the vessel has to be is microwave-safe, more or less mug shaped (i.e. not flat), and able to hold 8 ounces. And because the entire recipe is made right in the microwave-safe mug, clean up is easy and fast. _Does it taste the same as a cake baked in the oven?_ This cake is a little different, texture-wise. It's a bit denser because the microwaves cook the cake differently than the heat of a traditional oven. The effect is more lava cake, less birthday cake. But what you trade off in texture you get back in speed! What other cake gets "baked" in less than two minutes? This chocolate mug cake is the perfect option when you're craving a delicious sweet treat and don't want to wait 45 minutes. _Will it really rise? Doesn't cake need baking powder or baking soda?_ While most cakes require a helpful lift from baking soda or baking powder, in this recipe whisking the egg into the small amount of batter gives it enough puff from the air incorporated into the egg white that the cake still rises. _What if I don't have one of the ingredients? Is this a strict recipe?_ All baking, even when it's done in the microwave, is a more precise than regular cooking because of the chemical reactions involved. However, see the next two questions below for exceptions… _Mini chocolate chips? Do I need them? Must they be mini?_ You can leave out chocolate chips if you don't have any, but using two types of chocolate makes for a richer, more flavorful cake. Mini chocolate chips will suspend most evenly throughout the batter. But if you only have regular sized chips, stir a few into the batter and then sprinkle the rest across the top right before you pop it in the microwave. Some will sink, but not all. And use whatever kind of chips you like! Butterscotch is a satisfying counterpoint to the chocolate, as are white chocolate chips, or try peppermint chips during the holidays. _Do I have to use both brown and white sugar?_ Using these two kinds of sugar gives the cake a more complex sweetness and interesting flavor—and be sure to gently pack the brown sugar into the measuring spoon for maximum deliciousness (and accuracy)! So, for the best mug cake, use both. But if you only have white sugar, that can work too. _Is this safe for kids? Could a child make it?_ While it's always best to have an adult present in the kitchen, this microwave mug cake is an excellent starter recipe for a young cook eager to bake something by her- or himself! No hot oven or flame on the stove makes it a no-worry lesson in following directions, counting, and the wonders of kitchen chemistry. _Can I customize this cake? What if I want to incorporate some mix-ins?_ Go wild! Give a nod to chocolate's heritage— it's indigenous to Latin America and was originally cultivated by the ancient Mayans— by making a Mexican hot chocolate cake: Add 1/4 teaspoon of cinnamon and a dash of cayenne to the dry ingredients. Or make a s’mores cake: Stir 1 tablespoon of mini-marshmallows into the prepared batter just before baking and serve with graham crackers.Food52This slab pie is truly a masterpiece and I’m not afraid to say it. I made it for my husband's birthday barbecue last month. We were laying in bed one night, having our usual 10 minute conversation before rolling over and trying to go to sleep, when I asked what dessert he wanted for his birthday. We started thinking out loud (I think out loud to him with most recipes – he is my Nielsen box). Something chocolate? Something peanut butter? He suggested something with s’mores. S’mores cake? S’mores cookies? How about a giant s’mores pie? A giant s’mores Pop-Tart! That was it. I had to make it. A S’mores Pop-Tart would be enough to feed a crowd while still being interesting and impressive. I had made a slab pie last year and people really enjoyed it. I love slab pies because you have the option of just cutting yourself a square and eating it with your hands. What better way to make a giant Pop-Tart, since they are meant to eaten with your hands, anyway? I used my usual pie crust for this, as it’s never failed me before. I think that I even did an all butter crust this time around, although I really don’t recommend it. I know that a lot of people say that all butter crusts are the best, but maybe they’ve never worked with a half shortening, half butter crust. It rolls out like a dream and the shortening helps the crust hold up much better in summer baking conditions, as it has a higher melting point. Between that, and being sure to chill the dough for a minimum of 3 hours (this is key for any good pie crust), it’s what I consider to be the best. This crust has seen me through many a recipe and I’ll never abandon it.
