Magic Custard Cake Recipe | Magic Custard Pie. Update! A Chocolate version of this magic custard cake. Get the Chocolate Magic Custard Cake Recipe Here When I saw a magic custard cake recipe on Pinterest two weeks ago, I was floored. I mean, it left me in a state of delicious shock that something so simple could create an incredible piece of dessert. It looked so easy and like magic, it separated into three layers: a cake layer on top, a custard layer in the middle and another dense cake layer on the bottom. For two weeks, my obsession grew for this cake and I stalked Mabel’s site everyday and with the help of Google Translation, was able to follow almost every word and praise from her readers. I wanted to call this a Magic Custard Cake and after a search on Google, I realized that there were many variations of this classic “Magic Custard Pie” already being shared from kitchen to kitchen. So, to make up for all the years of being void of this wonderful magic custard cake, I inhaled two slices in one sitting.
Love, diane Ingredients: Vanilla Chai Cake with Honey Cinnamon Cream Cheese Frosting and Toasted Macadamia Nuts. I wanted to make a fancy schmancy cake for a co-worker's birthday. She is a big chai fan so I knew I wanted to use the same flavors in her cake. I searched and searched and searched online to find a chai cake that suited the picture I had in my head. I didn't really find anything so I decided to Frankenstein a bazillion recipes together to come up with this one. I'm not going to note any sources as there really was a bazillion different recipes involved here...plus my own touches thrown in to boot.
I'm going to take credit for the invention of this deliciousness. Why? Because I want people to think I am a super genius. I'm feeling pretty proud of myself right now. The moist spice cake, sweet honey cinnamon frosting, and the toasted macadamia nuts combine extremely well together. Vanilla Chai Cake Ingredients 1 1/2 cups whipping cream (heavy cream) 6 bags chai tea, cut open 1/4 tsp ginger 1 vanilla bean pod 2 3/4 cups flour 2 cups sugar 3 tsp baking powder 1/2 tsp cinnamon pinch sea salt 4 eggs Oooooh! Chocolate Magic Cake Recipe | Chocolate Cake Recipe. Two days ago, I shared with you how completely obsessed I was with this Magic Custard Cake recipe. If you read about my infatuation for this magical three layer cake, you’ll understand why I’m totally enamored with it.
The silky custard interior had me smitten and I went as far as to eat two pieces in one sitting. This is a luxurious feat for a gal who lives on salt and spice. Got potato chips? That’s me with my hand raised high. But this cake is perfect because it’s not too sweet and satisfies our sweet tooth without having to be inundated with sugar. The texture is to die for as well: soft, silky and melt-in-your-mouth. So, we decided to make a chocolate version because we needed another excuse to make another magic custard cake and to eat more chocolate. What were the results of this second obsession? Enjoy, diane and todd The center is soft, so be careful when removing from pan. Check out the custard layer! Buy a copy of our vegetable and fruit centric cookbook on Amazon or Indiebound.
Literal Hot Chocolate Cupcake. Chocolate stout cake. Because it’s fun for me, I’ve decided that today is the day that I will embarrass my former boss. You see, she and I are two of a very small group of girl-types in a very boy-dominated sector of publishing, and while I would normally argue that gender stereotypes are old, tiresome and played out, in our professional realm at least, they’re fairly rightly-placed. While the guys go on in great lengths about (pick one, or all of the below) the Red Sox, Giants, hockey, PlayStation, Borat, You The Man Now Dawg website, beer and where it doesn’t cost much and the Joy of Street Meat, she and I would spend an at least equal amount of time and devotion chattering about all aspects of food and cooking as, just my luck, she is as obsessed as I am.
Having excellent taste, she loves chocolate and Guinness in a near-equal ratio, thus when I happened upon this recipe many, many months ago, I bookmarked it for the express purpose of making for her birthday. Cake prep: Preheat oven to 350°F. 50 Tips for Baking Better Cakes. Happy American Thanksgiving! I was sitting here planning a bunch of upcoming baking posts, when I realized that we’ve never really chatted about some of the basic steps that make for consistent baking and caking. I thought that it may be helpful to post these tips now, before we get too hot and heavy into more cake recipes. This collection of tips and tricks is made up of suggestions that happen to work for me, that I have either learned from the pros, read in books, or figured out along the way (and am still learning). I can say that implementing these steps completely changed my life as a baker, and I thought it would be fun to share.
I hope that even one of these tips will help you along too. Since it’s a wordy post, I’ll get right to it, but feel free to print this list off for reference {print} Recipe Ingredients: 1. 2. 3. 4. 5. 6. 7. 8. 1 large egg white = 37 grams, 1 large egg yolk = 20 grams. 9. 10. 11. 12. 13. 14. 15. Mixing: 16. 17. 18. 19. 20. 21. 22. 23. 24. 25. 26. 27. 28. 29.
Chiffon Cake Tips and Trouble II. Pardon me for not putting this up sooner. I was caught up with other stuffs and could not collect my thoughts enough to do this. Appreciate your patience. In this post, I will be posting the problems faced in baking a chiffon cake and how things work. For the detailed step by step process, please refer to here.
Understanding chiffon cakes First, I need to analyse my chiffon cake recipe for you to understand how I arrived to my calculations. Take my usual 4 yolks, 5 whites recipe for example, the amount of flour used is 120g. Whisking Trouble Still, things can go wrong even if you got the first part right. If the egg whites are overbeaten, you will see it becoming foamy and some liquid collected at the bottom of the bowl. Do understand this state is short-lived though. Mixing Trouble In fact to me, I much prefer making a chiffon cake than making a traditional sponge cake. While the yolk batter is laden with flour and all, the egg whites are whisked till light and fluffy. Pan Trouble じゃね～
Dark Chocolate Salted Caramel Layer Cake « Lea & Jay. Dark Chocolate and Salted Caramel…What a wonderful combination! Without a doubt a couple of my favourites. I am definitely way into the whole salty/sweet thing. So I was very happy to make this Dark Chocolate Salted Caramel layer cake for my friend Erin’s Birthday get-together. I’m happy to say that this cake turned out great! Let me just describe it for you. There are three layers of moist, tender dark chocolate cake. Nestled between each cake layer you will find a rich, silky layer of salted caramel Swiss Buttercream frosting. ( Have I mentioned that I LOVE Swiss Buttercream Frosting!) The cake and frostings were easy to make, though a bit time-consuming.
Dark Chocolate Salted Caramel Layer Cake recipe from: Annie’s Eats Ingredients: For the cake: For the filling: 1 cup sugar, divided¼ cup water¼ cup heavy creamGenerous pinch of sea salt, such as fleur de sel4 large egg whites1½ cup (3 sticks) unsalted butter, at room temperature For the frosting: Fleur de sel, for finishing Directions: Enjoy! S'mores Cake in a Jar. Oh friends. Hi. How are you? Judging from the above picture, you can assume I’m doing well. I’m not going hungry, that’s for sure. Guess what? I had a lovely dinner recipe to share with you today. Obviously, these s’mores jar cakes are not dinner. S’mores jar cakes clearly top dinner recipes. Let’s talk mason jars. More on mason jars? Just so we’re clear, s’mores jar cakes have buttery graham crusts covered with fluffy double chocolate chip cake and pillowy marshmallow toppings that are so perfectly browned and bubbly you can taste the campfire and smell the midnight July breeze.
Need more convincing? S’mores Cake in a Jar makes 4 16-ounce mason jar cakes for crust: 1 1/2 cups graham cracker crumbs 1/2 stick butter pinch of salt Preheat oven to 350 degrees. Melt butter and mix in graham crumbs and salt. For cake: (from peanut butter hot fudge cupcakes) 1 1/8 cups all purpose flour 1/4 cup dark cocoa powder 1 1/4 teaspoon baking soda 1/2 teaspoon salt 3/4 cup brown sugar 1 egg 1 teaspoon vanilla extract.
Rhubarb Cake with Nuts. W końcu zaczął się sezon na rabarbar, już nie mogłam się doczekać. Uwielbiam wypieki z rabarbarem, należą do moich ulubionych. Dzisiaj proponuję bardzo smaczne ciasto z rabarbarem i orzechami laskowymi, co stanowi naprawdę dobre połączenie. Ciasto jest wilgotne, miękkie, lekko kwaskowate. Trzeba je kroić na spore kawałki. Pachnie wanilią i przyprawami korzennymi. Z wierzchu ma smakowitą posypkę. Nie jest trudne w przygotowaniu. Składniki (pamiętajmy, aby były w temperaturze pokojowej):Ciasto:1 i 2/3 szklanki mąki tortowej1 płaska łyżeczka proszku do pieczenia1 płaska łyżeczka sodyszczypta soli120g miękkiego masła3/4 szklanki cukru2 jajka1/2 łyżeczki aromatu waniliowego1/2 szklanki maślanki1,5 szklanki pokrojonego na kawałeczki rabarbaru 1/2 szklanki grubo poszatkowanych orzechów laskowychPosypka:1,5 łyżki jasnego brązowego cukru1/2 łyżeczki cynamonu1/3 łyżeczki gałki muszkatołowej Posypka:1.
Ciasto:2. 3. 4. 5. 6. 7. 8. Udanych wypieków:) Carla's Confections: Vanilla and Salted Caramel Cupcakes with a Peanut Butter Surprise! I love salted caramel. Does anyone else? There is something about that salty goodness that comes along with it, and it really compliments a lot of flavors! I decided one day to find out how it would combine with vanilla, and even throw in a little surprise inside too! Ill get there though. I used a vanilla cake recipe that I have used many times for Cake Balls and Pops, just slightly different variations. This is another super easy cake recipe, and if you are thinking that salted caramel is really hard, don't fret! So are you ready to see the surprise inside? Can you see it poking out? Once your cake batter is done, you just want to use a cookie or ice cream scoop to put a small amount in the bottom of the cupcake cup, then take a spoon of peanut butter that you have oh so amazingly frozen for about a half hour, place it over the cake batter, and then cover it up with a little more batter.
Don't mind the mess to the left of it. Viola! Frosting adapted from CHOW. Apple Cider Cinnamon Rolls. Hey Everyone!! I must be in an apple phase cause every recipe with apples is appealing to me lately. I had to make these though. I love hot apple cider when the weather starts to get cold so this takes like my two favorite things and puts them together. I've never made cinnamon rolls before, but they were seriously so easy, and so delicious. Quick tip: When you are ready to cut your roll of dough into individual cinnamon rolls, don't use a knife!! Apple Cider Cinnamon Rolls 3 1/4 cups all-purpose flour 1/4 cup sugar 1 package (1/4 ounce) quick-rise yeast 1/2 teaspoon salt 3/4 cup 2% milk 1/4 cup apple cider or juice 1/4 cup plus 1/3 cup butter, softened, divided 1 egg 2 cups finely chopped peeled tart apples 1 1/4 cups packed brown sugar 3/4 cup finely chopped walnuts 3 teaspoons ground cinnamon Apple Cider Cream Cheese Frosting 2 cups apple cider or juice 1 cinnamon stick (3 inches) 1 package (8 ounces) cream cheese, softened 1/4 cup butter, softened 1 cup confectioners' sugar.
Fudgy Earl Grey Chocolate Cake. We’re eating fudgy, moist Earl Grey chocolate layer cake filled with lavender ganache and frosted with cream cheese icing. On my other website, FoodPornDaily, I often get email requests for the food featured in the daily images. An old one that I still get requests for is the Earl Grey chocolate cake. There is something magical about the way that Earl Grey tea combines with chocolate to make a mildly floral yet roasty fudgy flavor that my tongue just can’t get enough of. And seriously, I’m not a chocolate lover. Don’t get me wrong – I’m not a hater either! In the recipe below I call for lavender extract in the ganache. *This post is dedicated to Samantha Penney and Gwen Miller for continuing to remind me to get this recipe posted! Fudgy Earl Grey Chocolate Cake Lavender Ganache (recipe follows) Cream Cheese Frosting (recipe follows) Preheat oven to 325 degrees.
Place butter and tea powder into a small sauce pan over low heat. In a separate bowl, beat together the eggs and buttermilk. Vanilla chai muffins. Some of you may be detoxing this week after last week’s holiday. Even so, a warm muffin is hard to resist at breakfast or in the waning afternoon hours. These vanilla chai muffins highlight a wonderful blend of spices: cardamom, ginger, nutmeg, cloves, star anise, vanilla.
With a perfect texture and crunchy sugar topping, the muffins have a slight richness to them that begs for a slather of mascarpone or a drizzle of honey. Feast on one (or two!) Vanilla Chai Muffins Adapted from Cooking Light 1 1/4 cups flour 1/2 cup whole-wheat flour 1/2 cup packed brown sugar 1 tsp baking powder 1 tsp baking soda 1/4 tsp salt 2 vanilla chai blend tea bags, opened 1 cup low-fat buttermilk 1/4 cup butter, melted 1 tsp vanilla extract 1 large egg, lightly beaten 2 Tbsp turbinado sugar Preheat oven to 375°F and line a 12-cup standard muffin pan with baking cups; coat baking cups with cooking spray.
Yield – 12 muffins (serving size: 1 muffin) Calories – 155 Carbs – 25.