Yum September 2015
You can dance...you can sing...but you can make a delicious cake the easy way!

Saturday, September 12, 2015

Fruit-Filled Sponge Cake Recipe #CakesAndDecors

Fruit-Filled Sponge Cake Recipe #CakesAndDecors

Sponge Cake with Fruited Whipped Cream


• 2/3 cups sifted flour
• 1/3 cup cornstarch
• 6 eggs, separated
• 2 tablespoons water
• 1 teaspoon vanilla
• 1 cup sugar
• 1/4 teaspoon salt
• 1/4 teaspoon cream of tartar
• Fruited Whipped Cream, below


1.) Sift together the flour and cornstarch. Beat egg yolks at high speed until thick and light lemon colored. Add water and vanilla.

2.) Continue beating and gradually add 1/2 cup of the sugar, 1 tablespoon at a time. Fold in flour and cornstarch mixture about 1/3 at a time until completely blended.

3.) Beat egg whites and salt until foamy; sift cream of tartar over the foamy whites then continue beating until soft peaks form. Gradually beat in remaining 1/2 cup sugar. Pour egg yolk batter over egg white mixture; fold together until there are no streaks. Pour into an ungreased 10-inch tube pan.

4.) Bake at 325° for 1 hour.

Fruited Whipped Cream

• 2 cups heavy cream

• 1/3 cup light corn syrup

• 2 cups seedless grapes

• 2 cups orange sections

1.) Beat cream until it begins to thicken. Gradually add corn syrup, beating until cream holds its shape. Fold in fruit.

2.) Pile onto cake or top individual servings with the cream mixture. If desired, sprinkle top with flaked or toasted coconut.

Cakes for Your Special Wedding #CakesAndDecors

Cakes for Your Special Wedding #CakesAndDecors

Your wedding day is one of the most exciting days of your life. You are making your commitment to another person public and openly declaring your love for one another. It is also a time when friends and family members gather to celebrate it with you: it is the best party of your life, and every party needs great food. The top priority for your love feast is the wedding cake. Too often wedding cakes are big on looks, but leave you wanting more in terms of taste. In a perfect world, wedding cakes would taste as great as they look. They would also be made handmade every time and made especially for each customer so it is a one-of-a-kind work of art. These sort of cakes do not have to only be for weddings, but other special occasions like birthdays, graduations, reunions, and so on.

The first question many people have about wedding cakes is cost and what they are getting for that cost. Cake price depends on the size, detail of the cake, and the kind of labor it requires, like if you want a lot of sugar flowers. If you have a lot of people at your event, you also should have a cake slab, undecorated, as well as the decorated cake so everyone can have cake. When you buy a cake, you should be paying for the following services: high quality, beauty craftsmanship, and personalization. High-quality cakes should be made with the best ingredients, no preservatives or mixes, only real butter and real chocolate. When you want a cake of this quality, bear in mind that the cake studios who make these cakes probably take limited orders so they can give each cake the time it deserves. The baker who makes your cake should also be extremely qualified and experienced. Expect beautiful extras like sugar flowers, expert piping, and so on. These are the touches that make your cake unique and special. A great cake studio will be able to hear your ideas and bring them to life.

What does the process of getting one of these cakes look like? For weddings especially, people usually want to do a cake tasting. At most boutiques, you schedule an appointment where you can taste from their most popular flavors and any others that you specifically request. If you have any ideas already, bring them with you to the consultation. This includes any stationary you have, fabrics, flowers, pictures of the dresses, and so on. These designs can provide inspiration to you and the cake designer so your tasty wedding cake fits beautifully into the overall atmosphere of your event. You should be aware of how long it takes to do a wedding cake and order as soon as possible. Making a wedding cake involves a lot of steps, like design, baking, filling, assembling, and putting on fondant. Decorative extras add to the time, and include hand-painting, design piping, and so on. An example of a cake that takes a long time is a Belgian Chocolate Tower, which uses tempered chocolate. Decorative extras also take a lot of time and include It takes several days to make a one-of-a-kind creation so be sure to order early in the planning process.

Wedding cakes should taste as good as they look. Too many cakes are designed to be beautiful, but taste-wise, are dry and bland. Some examples of fantastic cake flavors include almond, coconut, banana, chocolate, hazelnut, pistachio, white chocolate, and vanilla. Buttercreams like licorice, lemon, raspberry, coffee, and white chocolate take your cake to a whole new level, and styles like truffle ganaches and mudcakes satisfy even the most faithful lover of chocolate. Wedding cakes can be designed to serve small gatherings (15 people) or large ones that number in the hundreds. If you are having the cake be the center of the evening, you should factor in a large portion size with two different flavors. If you are having the event catered and serve cake after a three-course meal, people will likely not eat as much cake, so a smaller size is sufficient. One of the main cake distributor Sydney is Sweet passion.

A fantastic cake can transform your party into an unforgettable event. For weddings, you want the cake to be the centerpiece of the event and bring all the design elements of your wedding together. The best cake studios will offer top quality and the best ingredients and designs. Cakes of this quality can take a long time, so always order as soon as possible in your event schedule. Whether you want desserts for a birthday party or a wedding cake that can serve three hundred people, always choose the best studios that offer reasonable fees and personalized experiences.

Friday, September 11, 2015

Know More About Dessert #CakesAndDecors

Know More About Dessert #CakesAndDecors

Dessert is a typically sweet course that concludes an evening meal. The course usually consists of sweet foods, but may include other items.

In world cultures there are a wide variety of desserts including cakes, tarts, cookies, biscuits, gelatins, pastries, ice creams, pies, puddings, custards, sweet soups and candies. Fruit is also commonly found in dessert courses because of its naturally occurring sweetness. Many different cultures have their own variations of similar desserts around the world, such as in Russia, where many breakfast foods such as blint, oladi, and syrniki can be served with honey and jam to make them popular as desserts. The loosely defined course called dessert can apply to many foods.

The word "dessert" originated from the French word desservir "to clean the table" and the negative of the Latin word servire. The word dessert is most commonly used for this course in the United States, Canada, Australia, New Zealand the United Kingdom and Ireland, while "sweets" or "afters" or, informally, "pudding" are alternative terms that may also be used in the United Kingdom and some other Commonwealth countries, including Hong Kong, and India.


Desserts were first made using natural ingredients that were locally available.In ancient civilizations people enjoyed dried fruits, honeycomb, or nuts. These were considered the first candies. When sugar began to be manufactured in the Middle Ages more sweet desserts became available. Even then sugar was so expensive usually only the wealthy could indulge on special occasions. Ice cream can be dated back to 3000BC and may be considered to be an early "dessert" in the modern sense of the word.

The first apple pie recipe was printed in 1381. Also in 1740 the first cupcake recipes were recorded. Ice cream was a Chinese invention although Marco Polo expanded the technique to Europe in his travels. By the 1800s, recipes for how to make ice cream were very popular. Vanilla also plays a large role in many desserts including ice cream. Vanilla was mostly grown in Mexico where they discovered if the vanilla pod was picked and dried then vanillin was produced which can be sweetened into a dessert on its own.

Desserts are constantly changing with the new techniques and ingredients available at the time or in the local area. They have changed from natural candies and nuts to complex souffles and multi-layered cakes. The ingredients available affect the range of desserts that can be made in each region. The first desserts required minimal effort or preparation since ancient cultures were more focused on the nutrition in foods in order to survive. Now, however, modern day cultures have more options in the desserts available.

Ice Cream went from being a shaved ice substance with flavoring to the dairy based, sweet treat modern children crave. Desserts also went through a major change in manufacturing. The Industrial Revolution in America and Europe changed desserts (and food in general) because they began to be mass-produced, processed, preserved, canned, and packaged. The iconic foods soon became a staple in many households because of their availability. Frozen foods became very popular starting in the 1920s when freezing emerged.

Also around the 1920s lunch counters and fast food restaurants were established with increasing popularity. These processed foods became a huge part of diets in many industrialized nations. Food has always varied with each culture and area, and, despite the boom in mass-produced processed desserts, they have still represented regional and ethnic cultures. Many countries have desserts and foods distinctive to their nations or region. One example of this is the churro historically from Spain. These sticks of dough are now deep fried. They are available all throughout North and South America along with many other areas. They started with Spanish shepherds as a substitute for bread. Now they have been passed through generations and cultures and changed to a sweet confection different for each culture.

Spices can vary the taste of desserts and add flavor.Desserts usually contain sugar or a sweetening agent. Desserts contain a range of ingredients which makes the end product differ. Some of the more common ingredients in desserts are flour, dairy, eggs, and spices. Sugar gives many desserts their "addictive sweetness" and contributes to their moisture and tenderness. The flour or starch component in most desserts serves as a protein and gives the dessert structure.

Different flours such as All-Purpose Flour or Pastry Flour provide a less rigid gluten network and therefore a different texture. Flour desserts may also contain dairy products. Different desserts use flour to various degrees. Desserts like ice cream and puddings have some form of dairy as their main ingredient, whereas desserts like cakes and cookies have relatively small amounts. The dairy products in baked goods keep the desserts moist. Many desserts also contain eggs, in order to form custard or to aid in the rising and thickening of a cake-like substance. Egg yolks specifically contribute to the richness of desserts. Egg whites can act as a leavening agent when the proteins uncoil and expand. Desserts can contain many different spices and extracts to add a variety of flavors. One example of this is salt. Salt is added to desserts to balance sweet flavors and create a contrast in flavors. All these ingredients contribute to desserts and make them different.

Dessert can come in variations of flavors, textures, and looks. Desserts can be defined as a usually sweeter course that concludes a meal.[2] This definition includes a range of courses anywhere from fruits or dried nuts to multi-ingredient cakes and pies. With the many different varieties of desserts the many cultures have different variations. In modern times the variations of desserts have usually been passed down or come from geographical regions. This is one cause for the variation of desserts. These are some major categories in which desserts can be placed.

Cakes- Cakes are sweet tender breads made with sugar and delicate flour. Cakes can vary from light, airy sponge cakes to dense cakes with less flour. In addition, small-sized cakes have become popular in the form of cupcakes and petits fours.

Chocolates and candies- Many candies involve the crystallization of sugar which varies the texture of sugar crystals. Candies can be found in many different forms including caramel, marshmallows, and taffy.

Cookies- Cookies are similar to cakes (the word coming from the Dutch word koekje meaning little cake). Historically cookies were small spoonfuls of cake batter placed in the oven to test the temperature. Cookies can come in many different forms. Examples include layered bars, crispy meringues, and soft chocolate chip cookies.

Custards and puddings- These kinds of sweets usually include a thickened dairy base. Custards are cooked and thickened with eggs. Baked custards can include crme br»l©e and flan. Puddings are thickened with starches.

Donuts-Donuts are a sweet that can be considered a breakfast or dessert. It is considered a deep fried dessert made from flour. It is the shape of a circle, and sometimes has a hole in the center. There are two-types of donuts: ring-shaped with the circle in the middle, and filled. A filled donut differs from a ring-shaped donut as it is often filled with fruit preserves, cream, custard or other sweet fillings. Square-shaped donuts are commonly referred to as fritters.Fritters are fried and consist of batter or breading that is often filled with fruit, or other ingredients. Fritters are made up of eggs, milk, batter, deep or pan-fried, wheat flour, cornmeal, or a mix of two can make the batter. Donuts can be homemade or found at bakeries, grocery stores, and speciality outlets.