Monthly Archives: February 2016

Cake with peanut butter and chocolate
particular, original and very tasty cake with peanut butter cake and chocolate filling. Feast flavor, complements the caramel syrup! From radicio.com.
5 stars rate, from 7 people

Preparation time: 40 minutes and the time for cooling | Cooking: 60 minutes | Total time: 1 hour 40 minutes and the time for cooling
Recipe for: 18 portions of about

Nutrition information per 1 portion
Calories: Calories | Fat: g.


Materials recipe for cake:
Flour: 3 1/3 mugs (For every use)
Baking powder: 1 tablespoon
Salt: 1 teaspoon
Cinnamon: 3/4 teaspoon
Butter: 170 g. (3/4 cup) at room temperature
Peanut butter: 195 g. (3/4 cup)
Ζάχαρη : 2 1/4 cup
Eggs: 3 large (at room temperature)
Milk: 1 mug (at room temperature)
Vanilla: 2 teaspoons extract or 3 vanillin
Materials for the syrup recipe:
Water: 1/4 cup
Ζάχαρη : 1/4 cup
Materials recipe for the filling and coating:
Chocolate: 400 g. (Couverture)
Sour cream: 400 g.
Butter: 2 tablespoons

Directions:
For the cake:
1. Preheat oven to 175 degrees. Grease 2 tins 22 from. about and paves the bottom and walls with greaseproof. Sift the flour with the baking, salt and cinnamon. Keep it aside for later.
2. Beat together the butter and peanut butter, fluffy. Add the sugar and beat on medium speed 3 minutes. Reduce speed and add the vanilla and eggs, one by one. When eggs are blended, stop hitting and spatula clean the sides and bottom of bowl.
3. Add half the flour, with mixer on low speed. Then add a constant flow of milk and finally the remaining flour. Once the ingredients are mixed stop hitting.
4. Divide the mixture in 2 you prepared tins and bake in the preheated oven for 40 minutes. Take just cooked, leave for 10 minutes within the trays to stand and then the upside down on a rack to cool.
For the syrup:
1. Put water in katsarorai and put it to boil. In another saucepan put the sugar and put on fire. Leave without the mix to melt and get light brown color. Add (Carefully he puts steamy) boiling water and after getting 1 - 2 boil, remove from heat and allow to cool.
For the filling:
1. Cut the chocolate into small pieces and put in a bowl with the butter. Put the cream to burn well. The discharge onto chocolate. leave about 10 minutes to melt the chocolate, then stir to make the mixture homogeneous. Let it get room temperature and then beat with mixer fluffy (if slow fluffy, you put 4 - 5 minutes in the refrigerator and then strikes again)
For synarmologisi:
1. If the cake does not have straight surface, cut long enough to become flat. Then cut each cake in half horizontally. This way you will 4 same cake trays.
2. Put a disc in platter. Brush lightly moisten the surface with caramel syrup. Spread on the 1/6 the whipped chocolate ganache. Over the chocolate cake you put the second disc. Moisten with syrup and spread ganache. Continue until you put it and the last cake tray.
3. With the leftover ganache that cover the surface and around the cake. The Lay your best. If you decorate with sprinkles or cover with sugar paste.

Prepared in 28 February 2016 by Luise

Cake with glaze bow
A beautiful cake, which matches, depending on the colors you choose, in virtually all circumstances: children's party, birthday, baptism, Christmas, Valentine's Day, giarti mother etc.. Apart from the coating glaze, It is made with chocolate cake, filling cherry and vanilla buttercream, but can be done with any combination of cake - filling your love. From radicio.com.
5 stars rate, from 8 people

Preparation time: 2 hours 30 minutes and the time for cooling and drying | Cooking: 50 minutes | Total time: 3 hours 30 minutes and the time for cooling and drying
Recipe for: 24 portions of about

Nutrition information per 1 portion
Calories: Calories | Fat: g.


Materials recipe for cake:
Milk: 220 ml
White vinegar: 2 tablespoons
Butter: 165 g. (at room temperature)
Brunette sugar: 330 g.
Eggs: 3 large (at room temperature)
Flour: 260 g.
Cocoa: 60 g.
Soda: 1,5 teaspoon
Materials recipe for the filling:
Compote sour cherry: 1 great of 700 g. about
Ζάχαρη : 1/2 mug
Cornflour: 6 tablespoons
simple syrup: 1/4 cup
cherry liqueur: 3 tablespoons (optional)
Materials recipe for coating:
buttercream decorations: 3/4 dose
Sugarpaste coating: 1 dose
Simple sugar paste modeling: 1 dose
Food coloring: little pink, light blue, Orange (or any color you like - gel or paste, not wet)

Directions:
For decoration:
1. At least one day before, divide the sugar paste modeling waist. Half the paint in pink color. The other half, the split again in half and paint one piece blue and the other salmon. Tylizete all tracks well with film until you use them they will not dry.
2. keep 1/3 the pink sugar paste for the final setup of the cake and the rest of the open sheet 3 - 4 th. thickness. To prevent crashes, Spread the icing bench and corn flour in equal amounts. cut strips 3 X 18 of about. Moisten with a little water or edible glue one end and fold the strips in half to make their bows. Press the glued place to do slightly pointed. Inside the diploma you put paper towels rolled, to last "inflated" the bow to dry. Continue with the other glaze colors but the same way. You have to do 14 - 16 bows (They will take less, but better to do more in case some break)
3. Allow to dry their bows, in a cool and dry place. If you want to cut and thin strips and wrap them loosely around straws to make spiral.
For the stuffing:
1. Combine sour, along with their syrup in a blender and mash. Put them in a saucepan, along with the sugar and the cornflour. Stir to melt corn flour and place the pan into the fire.
2. then stir, until the mixture boils and thickens. simmer, stirring, per 3 minutes. Remove from heat, pour the mixture into clean bowl, Cover with plastic film (resting the mixture for not making crust) and allow to cool. When completely cool, refrigerate, until you need it. Before you use the mix well with a spoon.
For the cake:
1. Preheat oven to 180 degrees. Butter and Lay waxed paper with two tins 22 from. about. Stir in milk vinegar, stir and leave it aside until you need it. Sift the flour with the cocoa and baking soda.
2. Beat butter and sugar in mixer, fluffy. Add a - a eggs.
3. gently stir, add flour alternately with milk, beginning and ending with flour.
4. Pour the mixture into the form that prepare and cook in the preheated oven for 30 minutes. When baked cakes (check with a toothpick), Remove from the oven. Let little drops the temperature and remove from tins. Place them on a rack to cool completely.
5. When the cakes cool, Cut with a knife the surface, to be completely straight. Then cut horizontally in half, to get 4 equal disks. Spread a bit of buttercream in the middle of the cake base (so they will not slide the cake from the base of)

6. Put the first cake tray on the base. Add the sour cherry liqueur syrup. By brush you spend a tray of cakes with syrup.

7. With buttercream make a wreath, around the cake tray.

8. Inside the buttercream, fill with 1/3 filling.

9. On top place the second cake tray, siriazete, put buttercream filling and coke, to put all trays. Of course over the fourth disc not put stuffing.
10. With buttercream stayed, Cover entire cake, around and above, making sure to fill all gaps and paving on as best you can.

11. Put the cake in the refrigerator for at least half an hour, to shake the buttercream.
For coating:
1. Knead the sugar paste coating to heat up and become supple. Sprinkle the counter with a little mixture of icing sugar with cornflour and open the sugar paste into a sheet, about 5 th. thickness. With the help of a rolling pin, pick up the sugar paste and put it over the cake, with attention to the cover around.

2. With your hands Lay the sugar paste onto the cake, to take shape, without making creases.

3. Carefully and with a sharp knife, Cut the sugar paste left over around the base of the cake.

4. Open sheet of pink sugar paste modeling that you took and cut 2 strips 3 X 40 from. about. Put them crosswise over and sides of the cake. To stick on the cake, spend their bottom surface with a little water or edible glue.
5. The sugar paste modeling that was left, make the ball and the press on the bench, be flat on one side. Pass the flat side with water or glue and put it in the center of the cake. Within the sugar paste this, drive into the bows attention you made the previous and the spiral. Your cake is ready!


Prepared in 13 February 2016 by Luise

cake heart
For the feast of love, but any other romantic moment, a pretty, elegant cake glaze coating. Made of chocolate cake with vanilla buttercream, but you can make any combination you like. From radicio.com.
4.5 stars rate, from 6 people

Preparation time: 1 hour 40 minutes | Cooking: 60 minutes | Total time: 2 hours 40 minutes
Recipe for: 16 portions of about

Nutrition information per 1 portion
Calories: Calories | Fat: g.


Materials recipe for cake:
Milk: 220 ml
White vinegar: 2 tablespoons
Butter: 165 g. (at room temperature)
Brunette sugar: 330 g.
Eggs: 3 large (at room temperature)
Flour: 260 g.
Cocoa: 60 g.
Soda: 1,5 teaspoon
Ingredients for the filling and coating:
simple syrup: 1/4 cup
Extract vanilla: 1/2 teaspoon
buttercream decorations: 1 dose
Sugarpaste coating: 1 dose
Food coloring: little pink or red (gel or paste, not wet)

Directions:
1. Preheat oven to 180 degrees. Butter and Lay wax paper with a heart-shaped mold, 26 from. about. Stir in milk vinegar, stir and leave it aside until you need it. Sift the flour with the cocoa and baking soda.
2. Beat butter and sugar in mixer, fluffy. Add a - a eggs.
3. gently stir, add flour alternately with milk, beginning and ending with flour.
4. Pour the mixture into the form preparation and baking in a preheated oven for one hour. When the cake is cooked (check with a toothpick), Remove from the oven. Allow to slightly drop the temperature and removing from the mold. You put on a rack to cool completely.
5. When the cake has cooled, cut with the knife surface, to be completely straight. Then cut horizontally in half, to get 2 equal disks.
6. Add the vanilla extract syrup. By brush pass one disk of cake with flavored syrup. Spread on the 1/3 about the voutyrokremas. On top put the second disc and pass him with the brush with syrup.
7. Cover all around and above, cake with buttercream, filling all voids and imperfections. Straighten as well as possible the buttercream. At this stage, no matter if in some places visible EIAV cake, just want to make as uniform a surface as possible (crump coating). Put the cake in the refrigerator, to shake the buttercream for 15 - 20 minutes.
8. Remove the cake from the refrigerator and make a second layer with buttercream, thicker this time. The straightening as best you can and put it back in the refrigerator 15 - 20 minutes. To remove and straighten as best you can the buttercream (is easier now that has hardened - do it very carefully because if you stay imperfections, They will appear when the sugar paste into)
9. about Keep 1/5 from sugar paste and the rest of the paint with a little food coloring eg. pink or red. Open the colored sugar paste into a sheet, so much, to cover the cake with comfort. Carefully put the sugar paste over the cake. With your hands or with a special tool, Lay the round, getting in shape cake. Trim as much excess. Since colored sugar paste also cut and a lower heart.
10. Open white sugar paste into a sheet and cut also a heart in the shape shown in Figure. With the tip of a round pastry or piping bag with a straw, ROUND cut holes.

11. Pass the back of the white heart with a little edible glue or with a little water and put in the center of the cake. Do the same with the colorful heart and put on white heart center. The cake is ready!


Prepared in 2 February 2016 by Luise

 

The simple syrup is a syrup of sugar and water in a ratio 1 : 1 . Used in several recipes pastry, but also in preparing cocktails. It can be flavored with extracts or liqueurs. From radicio.com

 

ingredients:

Water: 1 mug

Ζάχαρη : 1 mug

 

Implementation:

Put in saucepan the water and sugar and put on fire. Stir until the sugar melts.

Remove from heat and store syrup in a clean, sterile jar.

Simple sugar paste modeling(quick gumpaste)
Simple and easy recipe for sugar paste malleable and resistant modeling. This will make great decorations such as flowers or other three-dimensional designs for your cakes. From radicio.com.
5 stars rate, from 4 people

Preparation time: 10 minutes | Cooking: 1 minutes | Total time: 11 minutes
Recipe for: 450 g. about

Nutrition information per 1 portion
Calories: Calories | Fat: g.


Ingredients:
Sugarpaste coating: 450 g.
Dust tylose: 1 teaspoon (1,5 gr.)/span>
Margarine: 1/2 teaspoon
Cornflour: just for kneading

Directions:
1. Apply a little cornstarch on the bench. Spread your hands to knead the margarine and sugar paste onto the cornflour, to soften.
2. Make a depression in the center and add the dust tylose (tylose powder). knead again, be incorporated into the sugar paste.
3. Tylizete the sugar paste modeling, well with food wrap and store in the bowl that closes well. Let it rest 24 hours before use (It can be used immediately, but better to stay 24 hours)

Prepared in 2 February 2016 by Luise