Cake

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Decadent Peanut Brownies

Published December 14, 2015 by Ninik Becker

Chocolate comes from cocoa, which is a tree

that makes it a plant.

Chocolate is salad.

 

Lol….

 

 

Easy recipe how to make irresistible chocolaty Peanut Brownies. Delicate brownies with chunky peanuts perfect for coffee or tea time. The recipe here was not too sweet, I used unsweetened cocoa powder and dark couverture chocolate which is very high quality chocolate. The peanut can be replace with your favorite nuts.
Make 8 or 10 pieces

Ingredients :

Sugar   —————————————————— 2/3 cup
Butter, softened ——————————————– 4 tbsp
Egg yolk —————————————————– one
Egg white —————————————————- from two eggs
Vanilla sugar/extract ————————————— 1 tsp
Brewed coffee ———————————————– 3 tbsp
Flour ———————————————————- 3/4 cup
Salt ———————————————————— 1/4 tsp
Baking powder ———————————————– 1/2 tsp
Plain yogurt ————————————————– 1/2 cup
Cocoa powder ———————————————- 1/2 cup
Dark chocolate, chopped ———————————-1/4 cup
Roasted peanuts, chopped ——————————- 1/2 cup (divided into 2)

Directions :

1. Preheat oven at 180°C . In this video used pan 23 cm x 17 cm. Line with baking foil or parchment paper and grease with butter or
cooking spray evenly.
2. In a large bowl, beat butter and sugar until fluffy about 3 minutes.
3. Add egg yolk, egg white and beat to combined. Then add vanilla and coffee, continue beating until combined well.
4. Add flour, salt, baking powder, yogurt. Stir first before beating to prevent the flour flying out.
5 Add cocoa powder. Stir again before beating.
6. Add chopped dark chocolate and 1/4 cup (half measured) of roasted peanuts. Using a spatula fold the batter (don’t overmixed).
7. Spread into prepared pan. Smooth the surface with a spatula. Sprinkle with remaining peanuts.
8. Bake at 180°C for about 35-40 minutes. Baking time may vary depends of your oven type.
9. Remove from oven and let cool in the pan. Loosen the foil to remove the brownies by lifting the foil out from the pan.
10. Cut into your desired shape. Serve with whipped cream or ice cream or chocolate sauce for more decadent.

Enjoy !

Red Velvet Cupcake Two-Tone Frosting

Published October 28, 2015 by Ninik Becker

Step by step how to make moist Red Velvet Cupcakes with two-tone frosting. In this recipe I did not use cocoa powder but the result was not different. The use of food coloring can be adjusted, though, using food coloring powder must be careful since it taste salty, so use wisely.

Red Velvet Cupcakes
Makes 11 cupcakes

For the cake :

125 g flour
1/4 tsp baking powder
A pinch of salt
60 g soft butter
150 g sugar
2 large eggs
1 tsp vanilla (extract/powder)
1 tbsp red food coloring gel
120 ml buttermilk, divided
1/2 tsp vinegar
1/2 tsp baking soda

Preheat oven at 175°C. Prepare paper cup on muffin tin.

1. Sift together into a bowl : flour, baking powder, salt. Set aside.
2. Another large bowl, add soft butter and sugar. Beat until fluffy.
Add egg one at time, beat each addition. Add vanilla.
3. In a small bowl, take 30 ml of measured buttermilk and mix with red food coloring until
combined. Pour and mix into the batter, scrape with spatula and mix well.
4. Add flour alternately with buttermilk. Start and ending with flour.
5. In a small bowl, mix vinegar with baking soda, pour into batter. Mix well.
6. Fill each paper cup with cake batter 3/4 full.
7. Bake for about 20 minutes, inserted toothpick comes out clean.
Remove from oven and allow to cool in the pan.Then transfer on to wire rack to cool.

Red Velvet Cupcakes

For the Frosting :

200 ml whipping cream
1 tbsp cream stabilizer powder

Beat until stiff peak form, divided in half. Add a few drops of red food coloring into one half part, mix until desired color.
Using piping bag or piping bottle with star nozzle, fill two-tone of frosting into one, positioning side by side.
Pipe into each cupcake. Make sure the cupcakes completely cool before frosting.

Red Velvet Cupcakes

Red Velvet Cupcakes

Guten Appetit !

Rainbow Cake

Published October 2, 2012 by Ninik Becker

I’ve wanted to make Rainbow Cake for long time, but kept delaying it because I thought the process of making very difficult.

After practice it, it was not complicated as I thought before. I even can say how to make it pretty easy. Only need the time to get a variety of colors layer cake.

I didn’t use 30 cm a round baking pan as suggested, but using rectangle baking pan, 39 x 27 x 4 cm. In Germany we usually use this pan for baking German Plum Cake. Maybe it has a little different with US size.

And divided into three part by using baking paper as border. Sealed with a little butter/margarine between paper and the bottom of the pan to make the paper stay in place.

I have to bake two batches, three colors in one pan for each batch. Here I only covered the top of cake with cream frosting to let each side visible.

First, I don’t like too much cream frosting. Second, I want the beauty of the color of each layer will show up without having to cut it first. Because that is the main beauty of the rainbow layer cake.

I adapted and slightly modified Homemade butter cake recipe from www.taste.com.au

Homemade butter cake :

  • 125 g butter, softened (I used margarine)
  • 1 tsp vanilla extract (I used 1 tbsp vanilla sugar)
  • 3/4 cup castor sugar (I used 150 g superfine sugar)
  • 2 eggs
  • 1 1/2 cups self rising flour, sifted. (I used 190 g plain flour + 1 1/2 tsp baking powder)
  • 1/2 cup milk (I used 175 ml)
  1. Using electric mixer, beat butter, vanilla and sugar until light and fluffy. Add egg one at a time. Beating after each addition. Stir in flour.
  2. I beat into smooth and used spatula to scrap the bottom of the bowl.
  3. After this step, I divided into three and put in three separate bowl to put different food coloring.

Rectangle Rainbow Cake

I used 2 (two) quantities of Homemade butter cake from recipe above. One quantity at a time for three colors. Two rectangle baking trays.

  • 2 quantities homemade butter cake
  • rectangle baking pan ( I used 39 x 27 x 4 cm), divided into 3 with baking paper as border. Line the base and side.
  • food coloring, as you wish
  • sprinkles

Talk about food coloring, since many people using food coloring, means it’s safe. So I decided to try them.

In my case, I have 3 types of food coloring. Powder, gel and liquid. And in my opinion, the powder is the strongest. Wish I have vivid red and green in my cake. But for my first rainbow cake, this is more than good.

Direction :

Preheat oven at 180 C.

Prepare one quantity homemade butter cake. And divided into three bowl, add food coloring. I choose orange, yellow and pink. Hmm… supposed to be bright red!

Spoon into prepared baking pan and smooth the surface with spatula.

Bake at 180 C for 25 minutes. Remove from oven and let stand in the pan for 5 minutes, turn out from the pan, I peel gently the baking paper and put in wire rack to cool.

While the first batch in the oven, I prepare the second batch and repeat the step with different colors.

Now I make the frosting. I make the frosting use simple way.

  • 1 sachet (8 g) cream solid/powder
  • 250 ml schlagsahne/whipping cream.

1 sachet for 250 ml whipped cream. Double the quantity if want more.

Beat until stiff and ready to use.

Cut the edge of cakes to the same size and layer each cake with frosting (the thickness as you wish) until finish. I supposed to putting the pink on top but turned out it was already there in the middle.

About my first rainbow cake, the color composition and the color sharpness level is not exactly the same as the order of the rainbow colors in general..but…it’s great !

As I explained before that I only put frosting between cake and on top. Smooth with spatula and sprinkle with colored sprinkles.

 

 

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