This document discusses various types of fillings, frostings, and icings used to decorate cakes. It describes common fillings like whipped cream, puddings, and fruits. Frostings can be canned, cooked, or uncooked and include buttercream, whipped icing, royal icing, rolled fondant, and ganache made from chocolate and cream. Each type of frosting has different flavors, consistencies, ingredients, and best uses for decorating cakes.
Buttercream icing is recommended for cake decorating due to its taste and workability. Paste food coloring works best when added gradually to icing and mixed thoroughly. Cakes should be leveled and smoothed with icing before decorating. Decorating bags make it easy to apply icing and create decorations using different tips. Buttercream icing is a popular recipe that is light and fluffy when the shortening and sugar are creamed together and liquid is gradually incorporated.
This document discusses different types of icings and toppings used in baking. It begins by explaining that icings and toppings are used to complement cakes and provide flavor, texture, and decoration. Common icings described include buttercream, butter icing, fondant, and whipped toppings. The document then discusses the functions of icings, including making products more decorative, nutritious, contributing flavor, and protecting surfaces. It provides details on specific types of icings like buttercream, butter icing, soft icings, chocolate fudge, royal icing, and American whipped frosting. It concludes with instructions for coating cakes and recipes for different frostings.
A how-to manual on technical report writing - why the art of Chocolate Cake ?
I was asked to "throw " a presentation together with minimal time to prepare - tech report writing could be a very dry subject - but then I decided to compare it with baking a chocolate cake - either very simple or extremely complex
The key issue is to deliver what the consumer wants - a relevant report or a delicious chocolate cake.
This document provides information on different types of cake icings and their uses. It discusses the main functions of cake icing, which are to decorate cakes, hold together overall cake designs, and help prolong the freshness of cakes. It then describes various icing types like fondant, buttercream, foam icings, and glazes. It provides guidelines for using different icings and discusses potential cake problems, causes, and solutions.
This document lists different types of cakes categorized into butter cakes, sponge cakes, and chiffon cakes. Butter cakes mentioned include gooey butter cake, hazelnut brown butter cake, almond pound cake, and black butter cake. Sponge cakes listed are upside-down cake, red velvet cake, and pandan cake. Chiffon cakes include strawberry chiffon cake, lemon chiffon cake, pineapple chiffon cake, and layered chiffon cake.
The document provides guidelines for balancing ingredients in cake mixes based on the creaming or high-ratio mixing methods. It discusses ensuring the proper ratios of sugar, flour, fat, eggs, and liquids, as well as tips for adding flavors or enrichments. Instructions are also given for preparing pans, baking cakes, testing for doneness, cooling cakes, and removing them from pans.
This document discusses various types of fillings, frostings, and icings used to decorate cakes. It describes common fillings like whipped cream, puddings, and fruits. Frostings can be canned, cooked, or uncooked and include buttercream, whipped icing, royal icing, rolled fondant, and ganache made from chocolate and cream. Each type of frosting has different flavors, consistencies, ingredients, and best uses for decorating cakes.
Buttercream icing is recommended for cake decorating due to its taste and workability. Paste food coloring works best when added gradually to icing and mixed thoroughly. Cakes should be leveled and smoothed with icing before decorating. Decorating bags make it easy to apply icing and create decorations using different tips. Buttercream icing is a popular recipe that is light and fluffy when the shortening and sugar are creamed together and liquid is gradually incorporated.
This document discusses different types of icings and toppings used in baking. It begins by explaining that icings and toppings are used to complement cakes and provide flavor, texture, and decoration. Common icings described include buttercream, butter icing, fondant, and whipped toppings. The document then discusses the functions of icings, including making products more decorative, nutritious, contributing flavor, and protecting surfaces. It provides details on specific types of icings like buttercream, butter icing, soft icings, chocolate fudge, royal icing, and American whipped frosting. It concludes with instructions for coating cakes and recipes for different frostings.
A how-to manual on technical report writing - why the art of Chocolate Cake ?
I was asked to "throw " a presentation together with minimal time to prepare - tech report writing could be a very dry subject - but then I decided to compare it with baking a chocolate cake - either very simple or extremely complex
The key issue is to deliver what the consumer wants - a relevant report or a delicious chocolate cake.
This document provides information on different types of cake icings and their uses. It discusses the main functions of cake icing, which are to decorate cakes, hold together overall cake designs, and help prolong the freshness of cakes. It then describes various icing types like fondant, buttercream, foam icings, and glazes. It provides guidelines for using different icings and discusses potential cake problems, causes, and solutions.
This document lists different types of cakes categorized into butter cakes, sponge cakes, and chiffon cakes. Butter cakes mentioned include gooey butter cake, hazelnut brown butter cake, almond pound cake, and black butter cake. Sponge cakes listed are upside-down cake, red velvet cake, and pandan cake. Chiffon cakes include strawberry chiffon cake, lemon chiffon cake, pineapple chiffon cake, and layered chiffon cake.
The document provides guidelines for balancing ingredients in cake mixes based on the creaming or high-ratio mixing methods. It discusses ensuring the proper ratios of sugar, flour, fat, eggs, and liquids, as well as tips for adding flavors or enrichments. Instructions are also given for preparing pans, baking cakes, testing for doneness, cooling cakes, and removing them from pans.
3 Cuentas Que Usted Probablemente Ya Tiene Que Podrían Dañar Su Créditowillingpersonne59
Este documento describe 3 cuentas adicionales que pueden afectar el puntaje de crédito de una persona además de las tarjetas de crédito, préstamos y hipotecas: 1) facturas de servicios públicos, 2) préstamos estudiantiles, y 3) facturas médicas. Cada una de estas cuentas puede informarse a las agencias de crédito y tener un impacto negativo si no se pagan a tiempo. El documento enfatiza la importancia de monitorear regularmente el informe de crédito para detectar cualquier problema con estas u otras
3 Cuentas Que Usted Probablemente Ya Tiene Que Podrían Dañar Su Créditowillingpersonne59
Este documento describe 3 cuentas adicionales que pueden afectar el puntaje de crédito de una persona además de las tarjetas de crédito, préstamos y hipotecas: 1) facturas de servicios públicos, 2) préstamos estudiantiles, y 3) facturas médicas. Cada una de estas cuentas puede informarse a las agencias de crédito y tener un impacto negativo si no se pagan a tiempo. El documento enfatiza la importancia de monitorear regularmente el informe de crédito para detectar cualquier problema con estas u otras
1. Simple Cake Recipes Have an Appetizing Time
Average:
Your rating: None
Cake, this is such an item that is loved by almost every individual. The name itself is so relishing that
it waters our mouth. These days, it has become a tradition to get cakes on birthdays and on every
simple or special occasion like an anniversary or just a small get together. You can find a wide
variety of cakes in the bakeries; however it is a far better feeling to prepare a cake at home. Cake
recipes are not so hard to find; in the world of internet all you have to do is type the name of the
cake and you will get hundreds of easy cake recipes. You can make every single party a special
occasion with simple cake recipes.
Baking cake is full of fun when you know the way to do it and when you have all the proper
ingredients. Baking is not a hard task; let us have a look at some easy cake recipes in this piece of
article.
Rich chocolate cake
The main ingredients in this recipe are cocoa powder, buttermilk, vanilla extract, brewed coffee,
eggs and vegetable oil. You need to start by preheating the oven up to 300 degree Fahrenheit. Then,
grease the cake pan and line it with the parchment paper, and then flour the cake pan. Now, you
need to sift flour, baking soda, cocoa and salt together. Take another bowl and mix butter milk, eggs,
vanilla and oil together. Now, carefully add the liquid mixture into the dry mixture and mix it very
well. Add coffee and start stirring it again. Now it is the most awaited time- baking. Empty the
prepared batter into the cake pan and bake it for about 30 to 40 minutes. This simple cake recipe
would definitely impress your fellow beings. Try it!
Fruit cake
Here, the ingredients are almost same, but you also need to add dry fruits and apple sauce as well.
The procedure for baking fruit cake is also similar to the one that has been explained above. Among
all the cake recipes, fruit cake is loved by most of the people. Furthermore, it is also one of the
simple cake recipes to start with. Cakes are quite expensive; therefore it is always a wise decision to
prepare a cake from a long list of easy cake recipes. Moreover, you can serve more people at less
cost too. Have a splendid time by baking your cake!
Author's Bio:Â
Nikita Verma writes about many Indian food recipes related subjects like healthy and easy food. She
has gained proficiency in various sections like Cake Recipes, chocolate recipes, Dessert Recipes etc.
http://www.selfgrowth.com/articles/simple-cake-recipes-have-an-appetizing-time