content/uploads/2009/04/thailand01.jp make homemade black fondant on Cake Central Forum this is the black fondant recipe I found on CC that I used last week to make a black Jeep...it was perfect!!!!!!! Hope it helps because it is true black! True Black MMF Ingredients * 6 oz. of semi sweet chocolate chips (about half of a bag) 1 bag of mini marshmallows 3 tbsp. of clear Karo syrup 3 tbsp. water 1 1lb. bag of powdered sugar gel black food coloring Crisco Instructions 1.
OPI chocolate stout bacon cake - Jews for Bacon - tribe.net Sorry! I left town for a while... Cake 2 cups stout (I used Guinness) 2 cups (4 sticks) unsalted butter 1 1/2 cups unsweetened cocoa powder (preferably Dutch-process) 4 cups all purpose flour 4 cups sugar 1 tablespoon baking soda 1 1/2 teaspoons salt 4 large eggs 1 1/3 cups sour cream 1/2 pound cooked bacon, crumbled For cake: Preheat oven to 350°F. Bring 2 cups stout and 2 cups butter to simmer in heavy large saucepan over medium heat. Whisk flour, sugar, baking soda, and 1 1/2 teaspoons salt in large bowl to blend. Stout Frosting: 2 cups confectioners' sugar 6 large marshmallows 4 tablespoons (1/2 stick) butter 1/3 cup stout 1 teaspoon pure vanilla extract Sift the sugar into a large mixing bowl. Place the marshmallows, butter, and beer in a medium-size heavy saucepan over low heat. Use at once to frost the top of the cake. Enjoy!
Chocolate Cookies and Cream Cake Preheat oven to 350°F. Grease and flour two 9 inch round pans, and line the bottom with parchment. In a measuring cup combine the buttermilk and vinegar, and set aside. In a medium bowl mix the flour, baking soda, dutch cocoa, and salt and set aside. In a large electric mixer bowl, cream the sugar and shortening until it looks crumb-like. Bake for about 30 minutes (depends on the oven). Frosting: Cream the cream cheese, and butter until light and fluffy. Putting one of the cake layers on a plate, smooth some frosting on the top. Refrigerate for about an hour to set the crumb coat. Suggestion: Line the bottom of the cake with whole Oreos and crush some more Oreos on top. Enjoy!! The Best Stand Mixer to Fit Your Budget | Macrospective For both the avid and the occasional baker, having a mixer in your kitchen is an absolute must. And if you’ve never owned an electric mixer because you’re “just not that into baking,” it’s more likely that the inverse is true—you’re not that into baking because you haven’t had the right tools at your disposal! While mixers can range from the very expensive to the very cheap, when you’re making a long-term kitchen investment, value should be the number one goal. Here are some recommendations to help you find the one that’s right for you. Best Stand Mixer Over $300 If you’ve got a big family, like to entertain, or just get a lot of mileage out of your mixers, you’re probably looking for a heavy duty appliance that can handle anything you throw at it. KitchenAid Professional 600 Series 6-Quart Stand Mixer While the KitchenAid Artisan series mixers may be more popular (they’re best sellers on Amazon, in fact), it’s the Professional version that you really want. Key Features: Compare at a Glance
White Chocolate Buttercream Icing skip to content FREE SHIPPING on all orders over $50! *Limited to domestic U.S. orders only. White Chocolate Buttercream Icing View Larger Image Delicious chocolate taste in an icing you can tint! Rate 5 starsRate 4 starsRate 3 starsRate 2 starsRate 1 star 4.4 Average of 42 ratings Difficulty: Somewhat Easy Average of 35 reviews 36 Reviews - Post a Review 22 Questions - Post a Question Share: Share on email Share on facebook Share on twitter Share on google Share on tumblr More Sharing Services 161 Ingredients 18 ounces (3 6 ounce pkgs) white baking chocolate coarsely chopped 1/4 cup milk 1 cup solid vegetable shortening 1 cup butter or margarine 2 teaspoons pure vanilla extract Easy-Add pure vanilla extract Add to shopping list pure vanilla extract 8 cups confectioners' sugar 1/4 cup milk Makes Icing serves 6 cups. Instructions: Step 1 Keep icing covered with a damp cloth until ready to use. Step 2 1. Step 3 2. Step 4 3. Step 5 4. Step 6 5. Step 7 6. 36 Reviews by the community
Want To Learn How to Make Gordon Ramsay's Favourite Dessert?-Hot Chocolate Fondant Posted by Grace Massa Langlois on Friday, 16th July 2010 Gordon Ramsay and his thoughts on Hot Chocolate Fondant – “Whenever I’m asked for my favourite recipe, this is the one. It has a divine melting texture and the liquid centre is sublime.” This recipe happens to be one of my favourites as well. I’ve tried countless recipes for these molten lava cakes but non have compared to this one. When I’ve made these cakes in the past the most difficult part of the recipe was slipping the cakes out of the ramekins without them falling part. You can prepare the dessert ahead of time, chill it in the fridge, and then pop in the oven for 12 minutes just before serving and enjoy (that’s the best part)! Are you planning a romantic dinner for 2? (from Gordon Ramsay Make It Easy) Serves 4 Comments (62) Leave a Reply
Triple Chocolate Mousse Cake My 8pm sweet tooth kicked in. I opened the freezer. And there is a lonely left-over pint of sorbet. Sorbet? Really? Ingredients :: For the chocolate cake :: 1 stick unsalted butter 1 1/3 cups sugar 1/2 cup cocoa powder 1 teaspoon expresso powder 2 large eggs, room temperature 2 oz dark chocolate, melted 1 3/4 cups all-purpose flour 1 teaspoon baking powder 3/4 teaspoon baking soda 1/4 teaspoon salt 1/2 cup water 1/2 cup milk :: For the dark chocolate mousse :: 1 teaspoon powdered gelatin 2 tablespoons water 1/2 cup whole milk 6 oz good quality dark chocolate, finely chopped 1 1/4 cup heavy cream :: For the white chocolate mousse :: 1/2 cup whole milk 6 oz good quality white chocolate 1 teaspoon powdered gelatin 2 tablespoons water 3/4 cup heavy cream Preparation :: For the cake :: 1. 8. It should look like this….Let it cool while you make the mousse! :: For the dark chocolate mousse :: 1. 2. 4. 5. :: For the white chocolate mousse :: Do the same as dark chocolate mousse. Now Assemble Time! 1. 2.
Swiss Meringue Buttercream Icing Recipe - step by step instructions This delicious Swiss buttercream icing recipe is gorgeous and yummy and so easy to make, you'll wonder why you don't eat Swiss buttercream everyday. Psst! Too much of a good thing is a little naughty, that's why. And some buttercream frosting recipes and instructions can be dull or torturous, but if you really want to make your own wedding cake, and share those naughty calories, these easy step by step instructions provided in the video tutorial below will make it very very easy. Buttercream frosting can vary in consistancy and texture. This Swiss Meringue buttercream icing recipe is made with the egg whites and sugar warmed together over a bain marie, dissolving the sugar. (www.dyannbakes.com make Swiss Meringue Buttercream icing - Video duration is 6:59 minutes) 1:2:3 Swiss Meringue Buttercream! A delicious Swiss Meringue Buttercream Icing Recipe. 4 oz (1/2 cup) egg whites 8 oz ( 1 cup) granulated sugar 12 oz (3 sticks) unsalted butter, cut into cubes Pinch of salt 1. 2. 3. 4. 5. 6. 7.
Catching Fire (The Second Book of the Hunger Games) eBook: Suzanne Collins Texas Sheet Cake Back in the fall when my Chief Culinary Consultant and I were preparing to head down to Florida for a two-week trip to his parents’, I made one last stop the night before we left. I went to visit my grandma in the facility she was staying in while she received some physical therapy, which she was hoping would get her strong enough to get back home. She wasn’t sick at all, and aside from some mobility issues, at 91-years old, she was in pretty good shape. But, still. I knew I was going to be gone for two weeks, and I just had this nagging, uneasy feeling about leaving without going to see her for a little bit. I made a lighter version of a Texas Sheet Cake quite a number of years ago and it quickly became one of my favorite go-to desserts for three primary reasons: (1) It’s very quick to throw together and is essentially a one-pot recipe; (2) The combination of chocolate cake and a fudge-like icing is divine; and (3) You pour hot icing on hot cake, which basically melds them together.