View allAll Photos Tagged Cake
I made a cake to feed my demanding, ravenous family. But I seem to be the only one eating it at the moment....
Anna and friends have been busy making and decorating cakes for Red nose Day tomorrow (with a little help from mum).
Simple cake for my class last saturday for tasting a fondant cake. Inside white cake filled with kiwi puree and coconut buttercream :-)
I don't know who the original designer was but many thanks for inspiration!
tortentante.blogspot.com/2010/10/torte-in-turkis-mit-blum...
This is the cake I made for our Christmas celebration this year. It is chocolate chiffon frosted and filled with creamy vanilla frosting. I am very pleased with my gumpaste Santa! He's sitting on a gold gumpaste base with embossed teddy bear prints.
I made this cake at New Year. For some reason, I hadn't been able to successfully make a proper chocolate before this. All previous attempts went horribly wrong. I was so pleased with the way this one turned out, I just had to snap a photo of it. It was quite tasty too.............
Lesson #3 of PME Sugar Paste Module. We made all kinds of ribbons and frills and put them all on one cake
Pineapple, pecans, banana, and strawberries baked in a vanilla cake topped with cream cheese icing.
Short Street Cakes, Asheville, NC 28801
Cake for a 40th birthday, the request was for pastel colours, polka dots with NO message or candles. Border design similar to 'springlakecake - Paige' cake.
The trouble is....when I feel like baking....I bake a lot! So many to get through, but someone's gotta do it!
We make custom wedding, birthday and anniversary eggless cakes and desserts. Our goal - to design exquisite egg free cakes for all the celebrations for all occasions
Cake with coconut and chocolate
For the dough
125g butter
100 gr sugar
2 eggs
200 gr flour
2 tablespoons milk
2 tablespoons cocoa
1 teaspoon baking powder
Stuffing
300ml milk
3 tablespoons full of meal
80g butter
80 g sugar
100g coconut
2 teaspoons vanilla extract
Glasa
200 gr dark chocolate
100 g whipping cream
The dough: In a bowl put the softened butter and sugar and start working.
Add the eggs and milk, add the flour, cocoa powder and yeast.
The compound will be very dense.
Pour mixture into a tray cooker size 20x28cm
Bake 20 minutes at 180 degrees. Allow to cool completely.
Stuffing
Boil the milk with the butter and sugar.
When you have dissolved add the semolina and boil for 3 minutes, stirring.
Removed from the heat and add the coco and immediately put on the compound.
Allow to cool.
glaze
The chocolate and cream melted in Microunde.
Pour the chocolate cream.
Cut using a wet knife.