Best Cake Recipes Blog

Wednesday, April 29, 2015

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

1 lay rashers of bacon on a foil lined sheet and place in a cold oven with the temperature set to 200c for approx 20 mins or until crispy. allow to cool.
2 turn heat down to 180c.
3 mash bananas with honey in a small bowl and set aside.
4 sift together all the dry ingredients into a large bowl - flour, sugar, baking powder, salt.
5 cut butter into small chunks and add to the dry ingredients, blend with an electric mixer on medium speed until evenly incorporated.
6 add eggs, one at a time, beating after each addition.
7 mix in the banana/honey mixture, spices and brazil nuts to taste.
8 spoon into cupcakes cases, filling almost to the top .
9 bake in preheated oven for 15 mins or until a toothpick inserted in the centre comes out clean.
10 remove and leave to cool in the pans for approx 3 mins - then transfer to a cooling rack and leave to cool completely.
11 frosting.
12 beat the butter until smooth, then add half of the sugar, the double cream.
13 and the honey.
14 continue beating, slowly adding the rest of the sugar to achieve a smooth, even texture.
15 ice each cooled cupcake with a thick swirl of frosting and top with strips of cooled bacon and chopped brazil nuts.

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

1 working in dry weather, start with about 2 pounds young, tender angelica stalks and stems. cut them into even lengths and put them into a glass or ceramic bowl.
2 bring 2 cups water and 2 tablespoons salt to a boil and pour over the angelica, weighting with a plate so itâ€™s fully submerged. cover and let soak 2 hours.
3 drain the angelica, peel off and discard the stringy outer celery-like layer, then rinse under cold water.
4 make sugar syrup by bringing 3 cups sugar and 3 cups water to a boil.
5 simmer the angelica in the syrup for 20 minutes, or until tender and transparent. remove and drain, reserving the syrup. spread the angelica in a single layer on a wire rack and leave to drain and dry for 4 days.
6 boil the angelica in the syrup again for 10 minutes, adding water if the syrup is too thick, and drain on a wire rack for 4 days longer.
7 dust with granulated sugar and store in an airtight container, cutting into decorative bits as needed. this recipe may also be used to candy fennel stalks.

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

1 in a bowl, combine flour, baking powder, baking soda, salt, egg, eggnog, vanilla, and sesame oil.
2 beat until smooth.
3 using oil as needed to grease, pour batter by 1/4 cup and cook on a 375°f griddle.
4 flip to brown slightly on other side.
5 serve with maple syrup.

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

1 preheat oven to 170°c
2 melt butter, sugar and syrup in water.
3 add sieved flour and ginger.
4 add milk/baking soda mixture in and quickly beat well
5 put into an 8â€? cake tin, greased and floured or lined
6 bake approx 45 minutes
7 take out and sit for five minutes then put onto a cake wire and cool.
8 this cake is better if left to stand in an airtight tin, not in fridge for 24 hours then make butter cream.
9 sieve icing sugar carefully
10 cream the butter and sugar together, add chopped ginger. cut the cake in half horizontally and use this to sandwich the cake and also spread a little on top.

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

1 preheat oven- moderate temp- 180 degrees c (350 f).
2 melt butter, sugar and honey together in a span over low heat, stirring occasionally.
3 put cornflakes in a large bowl.
4 pour the warm honey mixture over the cornflakes and mix well but gently.
5 spoon mixture into patty pans.
6 place in oven for 10 minutes.
7 cool and store in air tight container.

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

1 churn the flour, sugar, baking powder, and salt in a food processor fitted with the metal chopping blade a couple of seconds until well blended. tap half the mixture onto a large piece of waxed paper and reserve.
2 scatter half the butter evenly over the dry ingredients in the processor and pulse 6 to 8 times. pulse quickly 3 to 5 times more until the mixture is about the texture of lentils. empty the mixture into a large mixing bowl.
3 return the reserved dry mixture to the food processor, scatter the remaining butter evenly on top, and cut in as before. add to the mixture in the bowl.
4 toss the 2 batches together well, then spoon into a large zipper freezer bag, press out the air, and seal. label, date and store in the freezer. this quick cake mix will last at least 2 months in the freezer, 1 week to 10 days in the refrigerator.
5 scoop out the frozen mix â€“ no need to thaw â€“ and use as individual recipes direct.

Total Time: 1 hr Preparation Time: 10 mins Cook Time: 50 mins

1 combine flour packet from cake mix and unsweetened cocoa.
2 stir well with a wire whisk.
3 prepare cake accordingly to pkg. directions; fold chocolate flavoring into the batter.
4 bake accordingly to directions, using angel food cake pan.
5 sprinkle cooled cake with powdered sugar; garnish with strawberries, if desired.
6 weight watcher points:2.