View allAll Photos Tagged Cake
This cake was internet-enabled. Data was analyzed by a computer program to determine whether a given "tag" on Delicious.com was being discussed positively or negatively. Positive sentiment was reflected by the smiley face LED pattern, while neutral and frowny-face patterns were also available.
The fourth pattern simply indicated that something was actually going on.
For my Course 1 Final I baked a two-layer yellow cake, covered in white buttercream icing.
Around the bottom is a border of shells with a pink drop flower every third shell.
On top are seven pink roses with leaves and an outer circle of alternating drop flowers and sweet peas.
The Kings Cake is a Mardi Gras tradition - it is actually a bread frosted then the colored sugar in Mardi Gras colors are sprinkled on it. A "present" is hidden in the cake (a tiny plastic doll) which represents Jesus. Whoever gets the present is the one who (whatever is designated to do) ie, have next year's Mardi Gras party. History of Kings Cake here - www.fabulousfoods.com/recipes/dessert/cakes/kingcake.html
My very warmest congratulations to Brenda & Kalu who were married today. They chose this 4 tier cake with textured royal icing finish, decorated with bejewelled silk flowers.
Happy 3rd birthday to a plane enthusiast smile emoticon
Chocolate layer cake with dark chocolate ganache and vanilla buttercream.
The plane is made with rice krispies, and lots of love
An army of cake pops, covered in yellow chocolate.
Dark chocolate, white chocolate, even yellow chocolate is all good with my buds.
Cake completed! I was lucky enough to be able to torch the entire cake evenly just before running out of butane gas. Next time, I would brown the meringue a little more to give it more of a marshmallow texture vs. creamy thick 'frosting'.
more at www.bottomlesstummy.com
Have now got the chocolate cake sorted that wasn't quite a success first time i tried!
This cake improves with keeping - after a few days it is lovely & sticky!
Yummy for any chocolate lover, vegan or not!
“2-year-old Banguli” Cake
Ingredients:
For the cake:
100g butter
100g caster sugar
2 eggs
100g self-rising flour, sifted
1tbsp hot water
For the icing:
32g butter
112g icing sugar
1tbsp milk
Food colorings, red & yellow (or orange)
1tbsp cocoa powder
Method:
For the cake:
1.Cream the butter & sugar together until light & fluffy.
2.Beat in the eggs, one at a time, adding a tbsp of the flour with the second egg.
3.Fold in the remaining flour, then the hot water.
4.Pour ¾ of the mixture into a 600ml into a pudding basin, & the remaining ¼ into a 300ml pudding basin.
5.Bake in a preheated oven of 180C for 20-25 minutes or until the cakes spring back when pressed slightly. Turn out on a wire rack to cool.
6.Trim the small cake into a ball for Banguli’s head. Trim a slice from one side of the large cake to flatten her chest. Use the trimmed slice to make her paws, ears & tail. She should look somewhat like this:
For the icing:
1.Place all the ingredients in a mixing bowl. Beat together with a wooden spoon until creamy.
2.Use ¾ of the icing to make Banguli’s orange fur by adding few drops of red & yellow food coloring. Use the remaining ¼ to make her stripes by adding the cocoa powder. Stir well.
3.Use some of the orange icing as a glue to keep Banguli’s head, paws, ears & tail in position. Then cover her up with the remaining orange icing.
4.Pipe the cocoa icing for her stripes & nose.
5.Use spaghetti for her whiskers & gum drops for her eyes.
HAPPY 2ND ANNIVERSARY FLORENSIA!!!
~~ BANGULI IS NOW 2 YEARS OLD ~~
Dole "Angel Lush" cake:
1 can (20oz) crushed pineapple
1 pkg (3.4oz) instant pudding powder
1 cup whipped topping
1 pkg (10oz) round angel food cake, sliced into 3 layers
seasonal berries
Mix pineapple and dry pudding mix. Stir in whipped topping.
Stack cake layers on plate, spreading pudding mixture between layers and on top of cake.
Refrigerate 1 hour or until ready to serve. Garnish with berries. Serves 10.