How To Make Cakes – Free Recipes
How To Make Cakes 
How To Make Cakes
How To Make Cakes
How To Make Cakes? Here we teach you How To Make Cakes from scratch, birthday cakes, cake decorating, cake recipes including our chocolate cake recipe mmmmm yammy
Enjoy one of the greatest pleasures of life!!
How To Make Cakes – Cake Decorating Tips
How To Make Cakes? Decorate your child’s birthday cake to show his favorite toys or cartoon characters. Who can forget the birthday cakes of yesteryear topped with plastic Barbie or Scooby-Doo figurines? Today’s children have their own favorites, and many of them can be found in “cake topper” form in grocery stores, baking supply stores or on the Internet. Frost the cake with a sugary-sweet buttercream frosting. Decorate it with colorful frosted ribbons and flowers. Then, the pièce de résistance: the plastic figurines. Your child will never forget this very special birthday cake–and the figurines will live on as toys for months.
How To Make Cakes Of Chocolate – Recipe
How To Make Cakes of chocolate?
INGREDIENTS
8 eggs
1/4 cup oil
1 3/4 cups sour cream
1 package butterscotch pudding mix, instant, 8 oz
1 package chocolate cake mix, devil’s food
1 cup chopped pecans or walnuts
1/2 bag miniature marshmallows
8 ounces (1 cup) chocolate chips
8 ounces (1 cup) butterscotch chips
PREPARATION
Break eggs into a large bowl and mix in the oil, sour cream, and butterscotch pudding mix. Add cake mix. Stir, but do not overmix. Stir just long enough for the mix to be absorbed but not completely smooth. This will be a heavy mix. Add the rest of the ingredients. Spoon into a greased and floured cake pan. Bake at 350^ for about 3/4 hour.
Serves 12
Recipe adapted from “Cape Cod’s Night at the Chef’s Table”
From The Roadhouse Cafe, Hyannis, MA
RED VELVET CAKE
INGREDIENTS
2 1/2 cups (250 grams) sifted cake flour
1/2 teaspoon salt
2 tablespoons (15 grams) regular or Dutch-processed cocoa powder
1/2 cup (113 grams) unsalted butter, at room temperature
1 1/2 cups (300 grams) granulated white sugar
2 large eggs
1 teaspoon pure vanilla extract
1 cup (240 ml) buttermilk
2 tablespoons liquid red food coloring
1 teaspoon white distilled vinegar
1 teaspoon baking soda
Cream Cheese Frosting:
1 – 8 ounce (227 grams) cream cheese, room temperature
1 – 8 ounce (227 grams) tub of Mascarpone cheese, room temperature
1 teaspoon pure vanilla extract
1 cup (115 grams) confectioners’ (icing or powdered) sugar, sifted
1 1/2 (360 ml) cups heavy whipping cream
PREPARATION
Preheat oven to 350 degrees F (175 degrees C) and place rack in center of oven. Butter two – 9 inch (23 cm) round cake pans and line the bottoms of the pans with parchment paper. Set aside.
In a mixing bowl sift together the flour, salt, and cocoa powder. Set aside.
In bowl of your electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes). Add the sugar and beat until light and fluffy (about 2-3 minutes). Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl. Add the vanilla extract and beat until combined.
In a measuring cup whisk the buttermilk with the red food coloring. With the mixer on low speed, alternately add the flour mixture and buttermilk to the butter mixture, in three additions, beginning and ending with the flour.
In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter.
Working quickly, divide the batter evenly between the two prepared pans and smooth the tops with an offset spatula or the back of a spoon. Bake in the preheated oven for approximately 25 – 30 minutes, or until a toothpick inserted in the center of the cakes comes out clean. Cool the cakes in their pans on a wire rack for 10 minutes. Place a wire rack on top of the cake pan and invert, lifting off the pan. Once the cakes have completely cooled, wrap in plastic and place the cake layers in the refrigerator for at least an hour (or overnight). (This is done to make filling and frosting the cakes easier.)
Cream Cheese Frosting: In the bowl of your electric mixer, or with a hand mixer, beat the cream cheese and mascarpone cheese until smooth. Add the vanilla and confectioners sugar and beat until smooth. Using the whisk attachment, gradually add the heavy cream and whip until the frosting is thick enough to spread. Add more sugar or cream as needed to get the right consistency.
Assemble: With a serrated knife, cut each cake layer in half, horizontally. You will now have four cake layers. Place one of the cake layers, top of the cake facing down, onto your serving platter. Spread the cake layer with a layer of frosting. Place another layer of cake on top of the frosting and continue to frost and stack the cake layers. Frost the top and sides of the cake. Can garnish the cake with sweetened or unsweetened coconut.
Serves 10 – 12 people.
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[...] How To Make Cakes? Decorate the little one’s special birthday cake to mirror his favorite sex toys or sketch characters. Who can tend to overlook the special birthday muffins of yesteryear complete using plastic material Barbie or Scooby-Doo collectible figurines? Nowadays’s children have their own favorites, and a lot of of them may be located in “cake topper” form in grocery stores, preparing supply reserves or on the Internet. Frost the cake using a sugary-sweet buttercream frosting. Decorate it using colorful frosted ribbons and flowers. Then, the pièce de résistance: the plastic material figurines. The child will by no means tend to overlook this very particular birthday cake–and the figurines should reside on as toys for months. [...]