Medilly Cakes

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Medilly Cakes

Medially cakes

Medially cake

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CUP CAKES
Who can resist a cupcake? Sometimes called “fairy cakes,” these small and delightful cakes are made to serve one person. Almost any butter cake recipe can be used to bake cupcakes. Before the modern cupcake pans were developed, small cakes were often baked in individual pottery cups, leading to the popular term “cupcake.” Today’s modern baker has the advantage of using a muffin or cupcake pan with or without a paper liner, or even the more recent innovation of silicone baking cups. Examples: Vanilla Cupcakes, Red Velvet Cupcakes, Gingerbread Cupcakes, Grasshopper Cupcakes, Mocha Cupcakes, Coconut Cupcakes

CHEESE CAKE
Cheesecake is a rich, creamy, smooth, and dense chilled dessert, generally made with a mixture of cream cheese, sugar, eggs, cream, and flavorings. Cheesecakes are normally baked in a springform pan, in a water or steam bath to keep the cake creamy, and unmolded before serving, Cheesecakes are made with a pastry, cookie,New York Cheesecake or graham cracker type crust, but can also be baked without a crust. Classic cheesecake is a delicious creamy vanilla flavor with the added tartness of lemon and sour cream, such as found in New York Cheesecake and served plain or with a topping of whipped cream and berries. There are unlimited cheesecake flavor possibilities ranging anywhere from chocolate, coffee, lemon, berry to fruit

COFFEE CAKE
Served warm from the oven with a hot cup of coffee or tea, coffee cakeCranberry Coffee Cake can provide a relaxing respite from a busy day. A coffee cake does not necessarily containcoffee, but are typically flavored with cinnamon, apple, nuts, and fruits. Coffee cakes are simple, yet rich and delicious, perfect for family dinners or when friends drop by. Most coffee cakes have a crumb or streusel topping made with variations of sugar, nuts, spices, butter, flour and oats.

CHOCOLATE CAKE ROLL (DIABETIC)
4 eggs, separated
1/2 tsp. cream of tartar
2 tbsp. SugarTwin
3/4 c. skim milk
2 tsp. vanilla flavoring
1/4 tsp. almond flavoring
3/4 c. all-purpose flour
1/3 c. cocoa
3 tbsp. SugarTwin
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt

Spray jelly roll pan (15x10x1 inch) with Baker's Joy or grease well and lightly flour pan.

Beat egg whites with cream of tartar at high speed until foamy. Add 2 tablespoons SugarTwin, beat until stiff peaks form; set aside.

Beat yolks 5 minutes until thick and lemon colored. Blend in milk and flavoring; then add dry ingredients, mixing at low speed until moistened. Beat 2 minutes at medium, scraping sides occasionally.

Pour yolk mixture over whites, carefully fold by hand until evenly blended. Pour into pan and bake 7 minutes until done. Set 1 minute; loosen around edges. Invert onto towel, roll with towel from narrow end, leaving open side on bottom. Cool completely on a rack.

Unroll; spread cake with Whipped Frosting to within 1/2 inch of edges. Save some frosting for garnish. Roll cake with frosting, decorating top of roll with frosting and toasted almond pieces. Chill until serving time. Cut into 1/2 inch slices. Yield: 12 slices.

WHIPPED FROSTING:

2/3 c. non-dairy cream powder
1/3 c. 2% milk
1 tbsp. Sugar Twin
1/4 tsp. vanilla flavoring
1/4 tsp. other flavoring (brandy, almond, maple, etc.)

Chill small mixer bowl and beaters in freezer. Add creamer and milk; whip until stiff peaks form, scraping bowl occasionally. Add SugarTwin, flavorings and blend. Refrigerate. Yield: 1 cup.

Courtesy : Cook.com

PERFECT CHOCOLATE CAKE
4 ounces unsweetened chocolate
1/2 c. milk
1 c. brown sugar, packed
1/4 tsp. Jamaican allspice
1 egg yolk
2 c. cake flour
1 tsp. baking soda
1/2 tsp. salt
1/2 c. butter
1 c. superfine sugar
2 egg yolks
3 tablespoons water
1/2 c. milk
1 teaspoons vanilla
1 tablespoons dark rum
2 egg whites, whipped

Preheat oven to 350°F. Grease two 9-inch layer cake pans.

Whisk together chocolate, milk, allspice, brown sugar and one egg yolk in the top of a double boiler, stirring until a custard is formed and mixture thickens. Cool. Stir in baking soda and salt. Sift the flour onto waxed paper.

In bowl of electric mixer, whip the butter, gradually adding sugar and two egg yolks, one at a time, beating well after each addition.

In a cup, stir together 3 tablespoons water, 1/2 c. milk, and 1 teaspoon vanilla extract and 1 tablespoon dark rum.

Add the flour mixture to the butter mixture alternating with the vanilla/milk/water mixture. Stir in the chocolate custard mixture and beat until smooth, approximately two to three minutes at medium speed of mixer.

In a clean bowl, using the wire whisk attachment of your electric mixer, beat two egg whites until soft peaks form; gently fold into cake batter.

Turn into greased layer cake pans. Bake at 350°F for about 25 minutes or until cake tester or toothpick inserted in center comes out clean.

Turn out onto wire racks to cool. Level with a serrated knife if required, then stack and frost with chocolate frosting.

Note: This recipe calls for superfine sugar, not to be confused with confectioners or 10X sugar. If you don't have superfine sugar you can pulse regular granulated sugar in the food processor to substitute. Domino supplies superfine sugar in 1 pound packages at the supermarket or in larger quantities at the bakery supply or foodservice outlet. Superfine sugar dissolves readily and works best for cakes, helping to produce a lighter texture.

Submitted by: CM For Cook.com

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Wedding Cakes

APPLE CAKE (Breakfast Type)
2 c. self-rising flour
1 egg
1/2 c. sugar
3/4 c. milk
1 tbsp. butter

Sift sugar three times. Cut butter into sugar. Sift flour three times and add to sugar-butter mixture. Mix. Beat egg well; add milk and vanilla. Add to flour and sugar, mix all at one time. Mix but don't work dough too much. Place in 8x8 inch pan.

TOPPING:

1/2 c. sugar
1/2 stick butter
2 tsp. cinnamon
2 or 3 apples, sliced

Arrange apple slices in rows atop dough. Mix sugar, butter and cinnamon and spread or sprinkle over apples. Bake at 350 degrees for approximately 1 hour. Test for doneness.

BIRTHDAY CAKE
This generally refers to a frosted layer cake, decorated with roses or other themes that honor the interests of the celebrant. It typically has the inscription,“Happy Birthday” and the celebrant’s name. Tradition is to include one candle for each year—up to a certain point, when discretion and the surface area of the cake recommend only one or a few candles. The custom may have begun in ancient Greece with honey cakes. Ancient Romans also celebrated their 50th year with a honey cake. Much later, cakes celebrated birthdays of young children in Germany. In medieval England, coins were mixed into the batter and the tradition continues there today. From early times, fire sent signals to the gods; today, one makes a private wish while blowing out the candles on one’s cake.

Hello friends,happy EASTER CELEBRATIONS to you all ...Without further ado,lets talk about CAKE DECORATION. Professional bakers will tell you that, the design of a cake as well as the decoration create a sort of magnetic flux round the cake. The flux determines whether the looker will be attracted towards it, or repelled.

It's easy to see when a cake decorating job is well done, with impressive finishing touches and cake decorating techniques such as perfect roses, borders or fondant accents. Here you will get a stepby- step rundown of the essential prep work and cake decorating ideas everyone must learn before starting to decorate.

HOW TO DECORATE CAKE WITH FONDANT
How do you cover a cake perfectly smooth, without wrinkles or air bubbles? The flexibility of fondant is your secret weapon for perfectly-decorated cakes. Just follow this process below.

Step 1
Prepare cake by lightly covering with buttercream icing.

Step 2
Before rolling out fondant, knead it until it is a workable consistency. If fondant is sticky, knead in a little confectioners' sugar. Lightly dust your smooth work surface or the Roll & Cut Mat and your rolling pin with confectioners' sugar to prevent sticking. Roll out fondant sized to your cake. To keep fondant from sticking, lift and move as you roll. Add more confectioners' sugar if needed.

Step 3
Gently lift fondant over rolling pin or slip cake circle under fondant to move; position on cake.

Step 4
Shape fondant to sides of cake with Easy-Glide Smoother. We recommend using the Smoother because the pressure of your hands may leave impressions on the fondant. Beginning in the middle of the cake top, move the Smoother outward and down the sides to smooth and shape fondant to the cake and remove air bubbles. If an air bubble appears, insert a pin on an angle, release air and smooth the area again. Use the straight edge of the Smoother to mark fondant at the base of cake. Trim off excess fondant using a spatula or sharp knife.

Step 5
Your cake is now ready to decorate.

Happy Easter my friends

CARROT CAKE

Carrots give carrot cake a health-halo effect—people think it's health food, but it's usually very high in fat and calories. But our version has about 40 percent less calories and 50 percent less fat than most. First, we use less oil in our batter. Then we skip the butter in the frosting (don't worry, it's still light and smooth). To ensure the cake is moist, we add nonfat buttermilk and crushed pineapple.

INGREDIENTS
1 20-ounce can crushed pineapple
2 cups whole-wheat pastry flour, (see Ingredient Note)
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 large eggs
1 1/2 cups granulated sugar
3/4 cup nonfat buttermilk, (see Tip)
1/2 cup canola oil
1 teaspoon vanilla extract
2 cups grated carrots, (4-6 medium)
1/4 cup unsweetened flaked coconut
1/2 cup chopped walnuts, toasted (see Tip)

FROSTING
12 ounces reduced-fat cream cheese, (Neufchâtel), softened
1/2 cup confectioners' sugar, sifted
1 1/2 teaspoons vanilla extract
2 tablespoons coconut chips, (see Ingredient Note) or flaked coconut, toasted

PREPARATION
1-To prepare cake: Preheat oven to 350°F. Coat a 9-by-13-inch baking pan with cooking spray.
2- Drain pineapple in a sieve set over a bowl, pressing on the solids. Reserve the drained pineapple and 1/4 cup of the juice.
3- Whisk flour, baking soda, salt and cinnamon in a medium bowl. Whisk eggs, sugar, buttermilk, oil, vanilla and the 1/4 cup pineapple juice in a large bowl until blended. Stir in pineapple, carrots and 1/4 cup coconut. Add the dry ingredients and mix with a rubber spatula just until blended. Stir in the nuts. Scrape the batter into the prepared pan, spreading evenly.
4- Bake the cake until the top springs back when touched lightly and a skewer inserted in the center comes out clean, 40 to 45 minutes. Let cool completely on a wire rack.
5- To prepare frosting and finish cake: Beat cream cheese, confectioners’ sugar and vanilla in a mixing bowl with an electric mixer until smooth and creamy. Spread the frosting over the cooled cake. Sprinkle with toasted coconut.

TIPS & NOTES
1- Ingredient Notes: Whole-wheat pastry flour, lower in protein than regular whole-wheat flour, has less gluten-forming potential, making it a better choice for tender baked goods. You can find it in the natural-foods section of large super markets and natural-foods stores. Store in the freezer.
2- Large thin flakes of dried coconut called coconut chips make attractive garnishes. Find them in the produce section of large supermarkets or at melissas.com.
3-Tips: No buttermilk? You can use buttermilk powder prepared according to package directions. Or make “sour milk”: mix 1 tablespoon lemon juice or vinegar to 1 cup milk.
4- To toast chopped walnuts and coconut chips, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 5 minutes.

NUTRITION
Per serving: 342 calories; 17 g fat ( 5 g sat , 7 g mono ); 56 mg cholesterol; 43 g carbohydrates; 6 g protein; 3 g fiber; 349 mg sodium; 150 mg potassium.

Nutrition Bonus: Vitamin A (40% daily value), Fiber (12% dv).

Carbohydrate Servings: 3

NUTRITIONAL BENEFITS OF CAKES
One misconception people make about nutrition is that for something to be nutritious, it should not be delicious; and, conversely, delicious food may not be nutritious. This belief is what causes people to think that cakes are an indulgent and decadent dessert with little to no health benefits.

Cakes can be made using flour and fruits as filling; margarine or butter for that rich and creamy taste; sugar to enhance its sweetness and appeal to kids; liquid for mixing, eggs as a binder; leavening, for the dough to rise; and frosting, for added aesthetic appeal. By knowing these major ingredients, we can then get an idea of what nutrition a slice of cake has in store for us.

Carbohydrates for Energy
With the flour and the sugar present in cakes, it can provide much needed carbohydrates. Carbohydrates are energy-giving foods that keep us alert for longer periods of time. Carbohydrates, especially those from glucose sub-units, are what the brain needs for energy.

Fiber for Digestion
Fruits like pineapple, carrots and apples, are just some of the fruits that can be incorporated in the filling or the body of the cake. These fruits, aside from their natural sweetness, also help us get the fiber we need for better digestion. Bananas, which have these fibers, too, can help promote growth of good bacteria in our intestines--for combating bad bacteria and restoring balance to our digestive rhythm.

Fats for Warmth and Energy
Cake is an excellent source of fats and oils through its shortening and frosting. These fats in cakes are needed, albeit in small amounts, for body energy and a source for body heat for the winter or cold months.

Proteins for Body-building
Cake also contains protein nutrients from the eggs that are used as a binder for all ingredients. Cakes typically also contain milk, which also has proteins that provide us with the needed nutrients for strong bones and muscles. Milk also contains the needed minerals like calcium, for us to have strong bones and teeth. For cakes with real fruits in them, they have intact vitamins from fruits like pineapples, apples and berries, which can help fight diseases and strengthen our immune system.

Serotonin and Endorphin Levels
Cakes that come frosted with chocolates or nuts increase the serotonin and endorphin levels in the body. This literally makes us happy. This helps promote better ways of living and is great for managing anxiety.
With the nutrition behind a piece of cake, there is no reason to blame it for unwanted curves. Remember to have control over what we eat and get all the necessary nutrients.