how do i make a birthday cake for my mother

how do i make a birthday cake for my mother

Or wonderful birthday cakes

Long time I had the idea for his cake in the head and finally here. She was thrilled.

The interior is a cookie madeira 

315g flour with yeast incorporated

155g of flour

315g butter

caster sugar 315g

5 eggs

Preheat oven to 160 °.

Mix the flour.

Beat butter and sugar until bleaching.

Add eggs one at a time, mixing well each time.

Pour the flour mixture and mix again.

Pour into a buttered and floured pan.

Bake for about 1 hour.

Remove the cake and let it cool.

The trim is a lemon cream:

100g + 200g icing sugar

100g of butter

60g fresh cream

Aroma

Beat butter with 100g icing sugar until a cream. Then add the cream, aroma and whisk again. Gradually add the icing sugar 200g.

I also use this frosting on cupcakes.

It keeps in the fridge.

I hope you will like the decor;)

byyouhay

in

08:18

how do i make a birthday cake for my mother

how do i make a birthday cake for my mother Or wonderful birthday cakes Long time I had the idea for his cake in the head and final...

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making a turtle birthday cake

I'm used to ask my children what they want as a birthday cake ... Year after year things get complicated ... :-)

ngredients:

For the cake rolled in chocolate: (click here for the same jelly cherries)

• 
  
• 6 eggs
• 
  
• 120g caster sugar
• 
  
• 25 gr potato starch
• 
  
• 60g flour
• 
  
• 1/2 jar of chocolate spread (click here for the recipe)

For the chocolate mousse:

• 400g dark chocolate
• 
  
• 80g butter
• 
  
• 7 eggs

For the sponge middle and below:

• 6 eggs
• 
  
• 120g caster sugar
• 
  
• 25 gr potato starch
• 
  
• 60g flour

For pasta, the head and tail:

• 6 third soft sandwiches

For eyes:

• 2 candy

Preparation:

Preheat oven to 220 ° C.

Separate the eggs (yolks in a bowl and the whites in another). Blanch the yolks with half the sugar and mix with an electric mixer whites with remaining sugar until meringue.

Mix the two preparations gently.

Then add the flour and starch sifted potatoes.

Mix until well blended.

Place a sheet of parchment paper on a baking sheet. Spread over the prepared dough. Smooth with a spatula so that the level is the same everywhere. Roll out the dough on the whole of the plate so as to obtain the largest possible rectangle.

Bake for 10 minutes.

Just before leaving the biscuit oven, moisten a clean cloth.

Remove tray from oven. Place the damp cloth on the resulting cookie and return them. Remove the parchment paper.

Let cool (5 minutes) and roll out the dough to tarttiner chocolate evenly. Make sure that the thickness of the layer is the same everywhere.

Roll up tightly and place the roll in the baking sheet hour in the refrigerator.

During this time, prepare the chocolate mousse: Melt the chocolate with the butter in a double boiler. Mix well to obtain a homogeneous mixture. Separate egg whites from yolks. Add yolks one at a time to butter-chocolate mixture and up the whites. Fold the egg whites to the mixture before. Place the mousse in the fridge for at least half an hour.

Line a bowl with cling film.

Prepare a new cookie as the first:

Preheat oven to 220 ° C.

Separate the eggs (yolks in a bowl and the whites in another). Blanch the yolks with half the sugar and mix with an electric mixer whites with remaining sugar until meringue.

Mix the two preparations gently.

Then add the flour and potato starch with a sieve.

Mix until well blended.

Place a sheet of parchment paper on a baking sheet. Spread over the prepared dough. Smooth with a spatula so that the level is the same everywhere. Roll out the dough on the whole of the plate so as to obtain the largest possible rectangle.

Bake for 10 minutes.

Take it out of the oven and turn it over to remove the greaseproof paper layer. Let cool.

Then proceed to the assembly:

In the bowl with cling film, upholster walls of the slices of cake rolled with chocolate. Try to cut slices of identical thickness.

Pour half the chocolate mousse. Cut pieces of the second cookie to make a floor in the middle of two layers of chocolate mousse. Pour the rest of the chocolate mousse and finish with a cookie drive. If necessary, trim the edges with a sharp knife.

Do take at least 4 hours or overnight.

Turn the bowl on a large plate, and add the legs in soft sandwiches, head eye candy or smarties and tail.

Keep in the fridge until you serve it.

byyouhay

in

07:48

making a turtle birthday cake

I'm used to ask my children what they want as a birthday cake ... Year after year things get complicated ... :-) ngredients: ...

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make a birthday cake stencil

make a birthday cake stencil

STENCIL CAKE DECORATING

The cake stencil is perfect for decorating your cakes. Just a birthday cake stencil and a little icing sugar or cocoa powder to improve presentation of your cakes.

The stencil cake will allow you to decorate your cakes for any occasion!

Stencil cheap cake

The stencil not expensive cake is easy to use; you simply place it on your cake and sprinkle with icing sugar, chocolate powder or colored sugars. And for your cake even more original, decorate the decorative sugars that will embellish your design stenciled. It's so easy to please with a stencil for birthday cake, no need to be a great leader! You can, in no time, and make your originals so greedy cakes! In addition, you have the freedom of choice about the support base of your cake: white or chocolate. Indulge your little girl in her concocting a dessert with a stencil hello kitty. Have fun decorating Hello kitty with all kinds of colors, your kids will love! These stencils for cakes comply with food standards. And in addition, easy cleaning! If you need a simple embodiment

byyouhay

in

12:27

make a birthday cake stencil

make a birthday cake stencil STENCIL CAKE DECORATING The cake stencil is perfect for decorating your cakes. Just a birthday cake...

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Cake chocolate-marshmallow

Cake chocolate-marshmallow

Ingredients for 8 people

• 250 g of chocolate
• 250 g butter ½ salt + 15 g for the mold
• 200 g of sugar
• 4 eggs
• 70 g flour + 1 tsp. Soup for mold
• 160 g of milk chocolate
• 5 cl cream
• 25 g butter
• 1 yellow + 3 egg whites
• 1 tsp. tablespoons powdered sugar
• 80 g marshmallow (or marshmallows) 

For the icing:

• 
  
• 150 g dark chocolate
• 75 g of butter
• 5 tbsp. tablespoons cream

Stages of preparation

1. Prepare the cake: Melt the chocolate broken into pieces in a water bath. Preheat oven to 180 ° C (th. 6). Put the softened butter and sugar in a food processor fitted with the whisk or metal knife. Turn 4 minutes at medium speed. Add the eggs (at room temperature) one at a time, continuing to whisk, then the chocolate and flour. Pour this batter into a pan (Ø 24 cm) greased and floured. Bake for 30 min. Let cool and unmold.

2. Soften the milk chocolate broken into pieces and butter in a double boiler. Bring the cream to a boil. Pour the boiling on chocolate. Mix until the mixture is smooth. Let cool then add 1 egg yolk, whisking. Climb 3 egg whites until stiff. Add sugar, continuing to beat. Stir them gently to the preparation.

3. Cut the cake in half horizontally. Cram-half of the foam. Arrange marshmallows. Cover the remaining foam and then reconstitute the cake.

4. Prepare the frosting: Melt the chocolate with the butter and cream in a double boiler or in the microwave. Smooth the mixture. Pour over cake. Spread in even layer. Allow to harden then draw lines in one direction and then another to form a grid. Refrigerate 2 hours before serving.

byyouhay

in

10:15

Cake chocolate-marshmallow

Cake chocolate-marshmallow Ingredients for 8 people 250 g of chocolate 250 g butter ½ salt + 15 g for the mold 200 g of ...

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Sponge cake like a strawberry

Sponge cake like a strawberry

Ingredients for 4 people

• 10 egg yolks
• 7 egg whites
• 340g caster sugar
• 125 g flour + 1 tsp. Soup for mold
• 100 g of potato starch
• 1 vanilla pod
• 1 knob of butter (for mold)

For the filling:

• 300 g strawberries
• 100 g strawberry jam
• 50 cl cream
• 75g caster sugar
• 1 sachet of vanilla sugar
• 1 tsp. tablespoon vanilla extract liquid

Stages of preparation

1. Sift the flour and cornstarch. Split the vanilla bean in half lengthwise and collect the seeds by scraping with a knife.

2. In a bowl, put the egg yolks with 180g of caster sugar and vanilla seeds. Whisk until the mixture whitens. Book.

3. Butter the first time mold, leave it 10 minutes in the refrigerator. Butter it again with flour it and put it aside.

4. Using a whisk, beat the cream for whipped up. When it is firm, add sugar, vanilla sugar and vanilla extract liquid. Book.

5. Preheat the oven to 165 ° C (th. 5/6). In a bowl, put the egg whites. Using a mixer, begin to beat the snow. When they start to foam, add gradually 80 g caster sugar. Continue to beat. When the whites until stiff, gradually add the remaining caster sugar to tighten. Stir this mixture with vanilla mixture.

6. Pour into the pan using a ladle. Bake and cook 35 min. Cool completely.

7. Cut the cake in half in the middle in the height direction. Brush the two inner faces of strawberry jam. Please keep strawberries cut in half the height of the base of the cake, the slice facing outward. Add the whipped cream in the center of the cake and sprinkle over the remaining strawberries. Top with whipped cream and place over the top of the cake.

Recipe from the book The Essential of good food, Eric Frechon, the Solar Editions

byyouhay

in

20:34

Sponge cake like a strawberry

Sponge cake like a strawberry Ingredients for 4 people 10 egg yolks 7 egg whites 340g caster sugar 125 g flour + 1 tsp. Soup ...

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Pavlova with red fruits

Pavlova with red fruits

Ingredients for 4 people

• 500 g of strawberries
• 250 g raspberries
• 125g currants
• 125g blackberries
• 25 cl whole liquid cream
• 60 g sugar extra fine powder
• 1 tsp. tablespoons kirsch
• 1 tsp. tablespoons icing sugar

For the meringue:

• 3 egg whites
• 200 g caster sugar
• 1 pinch of salt

Stages of preparation

1. Beat the egg whites until stiff with a pinch of salt. Add 3 tbsp. tablespoons sugar, continuing to beat until the meringue is shiny. Gently stir in remaining sugar.

2. Turn the oven to 120 ° C (th. 4), in convection mode. By helping you to a circle 20 cm in diameter, 3 fold meringue round on 2 plates lined with baking paper. Raise the circle between each round. Bake for 1 hour. Bring the temperature to 90 ° C (th. 3). Continue cooking for 1 h. Allow to cool in the oven off.

3. Rinse the strawberries. Wipe and hull them. Mix half with 30 g of powdered sugar and lemon juice. Refrigerate the sauce at least 1 hour. Reserve the remaining strawberries cut aves raspberries, currants and blackberries stalked, filmed in a bowl in the refrigerator.

4. Whip the very cold cream until frothy. Add the remaining sugar and kirsch continuing to fight. Refrigerate until serving.

5. Overlap meringue round alternating whipped cream and berries. Sprinkle a little sauce and sprinkle with icing sugar. Serve immediately, with the remaining sauce.

byyouhay

in

20:29

Pavlova with red fruits

Pavlova with red fruits Ingredients for 4 people 500 g of strawberries 250 g raspberries 125g currants 125g blackberries 2...

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praline millefeuille

praline millefeuille

Ingredients for 4 people

• 2 puff pastry rolls (cool beam)

• 90 g of sugar

• 50 g praline

• 40 cl of whole milk

• 40 g flour

• 15 cl single cream

• 3 eggs

• 3 tbsp. tablespoons of crushed hazelnuts, praline or

Stages of preparation

1 Preheat oven to 180 ° C.

2 Pull down the two puff pastry rolls, cut them to form 3 rectangles of identical size. Prick the dough with a fork. Place them between two plates and bake them 20 minutes.

3 In a saucepan, pour the milk and bring it to boil. Add the praline mix.

4 In a bowl, whisk the eggs and sugar. Stir in the flour, then add the milk praline while stirring. Pour the mixture into the saucepan and whisk over low heat until the cream thickens. Keep cool.

5 In a food processor or using an electric whisk, climb the very cold whipping cream into whipped cream. Gently mix in the praline cream with a spatula.

6 On a rectangle of puff pastry, place half the praline preparation. Cover with dough rectangle and again cream. Finish with a rectangle of dough, decorate praline or crushed hazelnuts. Serve immediately or cool.

byyouhay

in

20:16

praline millefeuille

praline millefeuille Ingredients for 4 people • 2 puff pastry rolls (cool beam) • 90 g of sugar • 50 g praline • 40 cl...

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