79 cake high Recipes

high-quality white chocolate, chopped, cake flour, baking powder, baking soda, salt, shortening, white sugar, unsweetened applesauce, vanilla, heavy cream, buttermilk, water, broken (not crushed) chocolate cookie wafers (like mr. christies), shortening, powdered sugar, divided, heavy cream, crushed chocolate cookies

sugar, water, instant espresso powder, hazelnuts, toasted , husked, high-quality white chocolate (1 to 1 1/2 inches thick ; for chocolate curls), high-quality white chocolate (such as lindt or perugina), finely chopped, water, chilled heavy whipping cream, instant espresso powder soaking syrup and ganache, kahlua or other coffee-flavored liqueur, instant espresso powder, bittersweet chocolate (do not exceed 61% cacao), chopped, dark corn syrup, heavy whipping cream, nonstick vegetable oil spray, eggs, room temperature, sugar, vanilla extract, salt, cake flour (sifted, then measured), unsalted butter, melted, cooled, powdered sugar, divided

everywhere you look , there is a lot of emphasis on cutting the fat out of our daily diets, but who wants to cut out the fat if it means cutting out the flavor when it comes to baking, there is a way to cut down on your fat intake without changing the ingredients in your favorite recipes. if you switch to nonstick silicone bakeware, you can cut down on your fat intake with minimal effort. because the bakeware is nonstick, you never have to use butter, shortening, or grease on your pans or sheets to ensure easy food removal., first silicone items made exclusively for baking were small silicone mats that fit nicely on your cookie sheet and allowed you to bake cookies with out greasing the cookie sheet or worrying about the bottoms getting burned. these little mats were a huge success and stores were hard pressed to keep them in stock., as the popularity of these mats grew , manufacturers decide to explore the idea of making more bakeware from silicone. they began making spoons, spatulas, and whisks that could withstand high heats and could be used with nonstick cookware with no fear of ruining the coating. silicone utensils were the perfect choice for candy making or any other project that required a boiling and sticky liquid to be stirred., kitchen supply manufacturers also introduced silicone potholders and oven gloves. because they can withstand heats up to 500 degrees, they are the perfect insurance that you won tsp get burned when you pull a hot dish from your oven. they don tsp conduct heat the way that a cloth potholder does and they are much sturdier and easy to keep clean than traditional potholders. home canners fell in love with silicone baker s mitts because they could actually reach into a pot of boiling water to remove a hot jar of food once it was done processing. as an added bonus these durable potholders do double duty as lid grippers making opening jars a snap., once silicone hit kitchens in the form of baking mats , utensils, and pot holders, kitchen experts began to see the potential of this material in everyday baking. suddenly almost any type of bakeware that could traditionally be found in stainless steel, aluminum, glass, or stoneware was being offered in brightly colored silicone. stores began selling muffin tins, bread loaf pans, cake pans, and pie pans. the most popular pieces tend to be the specialty designed cake pans that allow you to make cakes shaped like everything from roses to pumpkins. they even have mini cake pans that make individual, fancy shaped cakes., popularity of silicone bakeware skyrocketed as cooks began to see the benefits of using this material in their kitchens. foods pop out of silicone pans with amazing ease. you never need to grease, flour, or even use cooking spray on a silicone pan and that adds up to lots of calories and fat grams saved with each meal. because silicone is very flexible, it is easy to bend and twist it so that cakes and breads pop out easily. you never have to force baked goods out of the pan, so they retain there shape and you don tsp see a lot of split and broken cakes., silicone is a bakers dream when it comes to making evenly cooked delicacies. the material distributes heat evenly, so you never end up with a cake that is burned around the edges and still not cooked in the middle. it also cools down quickly ensuring that your foods will not continue cooking and possibly drying out once you remove them from the oven., because silicone is nonstick , cleanup is a breeze. a little soap and water and any crumb left on your bakeware disappears. it is nonporous, so it never retains any odors from the foods you cook. completely versatile it goes from oven to table to freezer and can even be thrown in the dishwasher. once you are done cleaning it, storage is a snap. with its flexibility, you can twist it, bend it, fold it or mash it up so it can fit in the smallest of drawers or cupboards., if you haven tsp tried silicone bakeware , add a piece or two to your kitchen. you will be surprised at its quality and flexibility.

all-purpose flour, baking powder, salt, unsalted butter, softened, granulated sugar, egg whites, coconut extract, light coconut milk, prepared lemon curd or 1/2 cup orange marmalade or 1/2 cup raspberry preserves, cream cheese, unsalted butter, softened, sugar, coconut extract, shredded coconut, fresh raspberries or 1 pint blueberries or 1 pint lemons or 1 pint orange zest

flour, baking powder, sugar, lemon juice, salt, butter, whole eggs

eggs, vegetable oil, white sugar, pure vanilla extract, all-purpose flour, baking soda, baking powder, salt, cinnamon, ground nutmeg, carrots, grated (on large side of grater), pecans , chopped (optional, could also use raisins), cream cheese, softened, butter, softened, vanilla, powdered sugar, milk (or cream)

butter, at room temperature , plus a little extra for greasing, light brown sugar, golden syrup, black treacle or 1 tbsp molasses, milk, eggs, beaten at room temperature, preserved ginger in syrup, chopped, self-raising flour , sifted, baking powder, ground ginger, grated fresh gingerroot, lemon , juice of, icing sugar, preserved ginger in syrup, ginger syrup (from jar of stem ginger in syrup)

high quality chocolate, finely chopped, heavy cream, splash of creme de mint, splash of nocello, splash of grand marnier, cake, cut into bite-size pieces, shortbread cookies, biscotti, coconut macaroons, strawberries with stems, bananas

butter , salted, butter-flavored shortening (recommended: crisco ), white lily flour , plus additional flour as needed, up to 1/4 cup, cake flour (recommended : soft as silk), salt, powdered sugar, egg, vinegar, ice water (add more water as needed for high altitude), frozen cherries, dark and sweet (recommended : cascadian farms), dried cherries, sugar (1 cup high altitude), minute tapioca, real almond extract, lemon juice, fresh squeezed, lemon zest, salt, vanilla extract, percent black cherry juice (recommended : knudsen brand), cherry flavored brandy (recommended : kirschwasser), butter, cubed, egg wash (1 egg and 2 tbsp of water whisked), granule sugar for decoration

sweet dark chocolate, water, sugar plus 2 oz, unsalted butter, softened, eggs, raw unsalted macadamia nuts, milk, vanilla bean, egg yolks, sugar, heavy cream, egg whites, light corn syrup, sugar, water, amaretto, sugar, mascarpone, raspberries fresh or thawed, blackberries fresh or thawed, sugar, fresh lemon juice, chambord, cut the chocolate into small pieces. bring the water and 4 oz of sugar to a boil. remove from heat and add the chocolate. slowly mix in pieces of the butter until fully incorporated. set aside. in a mixer, whip the eggs and 2 oz of sugar on high speed until light and airy but not to full volume. when the chocolate is warm fold it gently into the egg mixture. pour batter over a half sheet pan that is lined with a silpat or with parchment paper. bake until the cake is firm and slightly spongy in the center. remove from oven and let cool at room temperature then transfer to the refrigerator. cut around the edges of the cake. carefully turn it out onto an inverted half sheet pan and peel back the silpat. with a small ring mold (roughly 2 inches in diameter) cut disks out of the cake. return disks to the refrigerator.

chocolate frosting (preferably a creamy triple-chocolate chip fudge brand), unsalted butter (softened ), brown sugar (packed), chocolate cake mix (a moist dark brand), egg, cinnamon extract, ground cinnamon, canned jalapeno peppers (finely chopped ), water, cocoa powder (optional for dusting), vanilla ice cream (optional but highly recommended to serve )

yukon gold or purple potatoes (as many as you like), extra virgin olive oil (evoo), garlic, thinly sliced, salt and pepper to taste, butter or margarine (optional), dried red hot chilly peppers (optional but worth it !), water, tools, scooping, a flat pan with high edges (like a cake pan)

butter, room temperature, sugar, eggs, self-rising flour , sifted, milk, vanilla, sugar, cocoa, butter, half and half, corn syrup, salt, confectioners sugar , sifted, plus 1 cup, vanilla

chopped pecans, butter, softened, granulated sugar, eggs, vanilla extract, all-purpose flour, baking powder, salt, milk, butter, softened, powdered sugar, evaporated milk (5oz.), vanilla extract

flour, baking soda, salt, cinnamon, sugar, eggs, oil, grated carrots, crushed pineapple, drained, chopped nuts, cream cheese, softened, butter, vanilla, powdered sugar , sifted

chocolate ice cream or gelato, slightly softened, heavy cream, nutella or other chocolate hazelnut spread, strawberry ice cream or gelato, slightly softened, coarsely chopped toasted hazelnuts

melted butter, lemon juice, rum, water, eggs, sugared eggs yolks, salt, milk powder, granulated sugar, shortening, cake flour, high gluten flour, yeast, vegetable oil , for deep frying