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Archive for the ‘Cakes Delivery’ Category

Easy Mexican Chocolate Cake Recipe

July 18th, 2015

Who doesn’t love cakes? Almost everyone drools over the delicious looking cakes in the bakery. But few of us know they are easy to make at home. You can also get it delivered at your doorstep. Cake delivery in UK and many other parts of the world is now easily done.

Let’s together make an easy and delicious cake. Here is the recipe, it will serve six and takes time of 120 minutes to get ready including preparation time. The recipe is called Mexican Chocolate Cake.

For cake:

  • All-purpose flour 1 1/2 cups
  • Sugar 1 cup
  • Unsweetened cocoa 1/2 cup
  • Cinnamon powder 1 teaspoon
  • Baking soda 1 teaspoon
  • Ground Mexican chili powder or cayenne pepper 1/4 teaspoon
  • Salt 1/4 teaspoon
  • Cold water 1 cup
  • Canola oil 1 cup
  • Vinegar 1 tablespoon
  • Vanilla extract 1 tablespoon

For Glaze:

  • Confectioner sugar 1 cup
  • Cocoa 1/2 cup
  • Water 6 tablespoons
  • Small strawberries 6-10

Dust the baking pan with vegetable oil and preheat the oven to 350 degrees F. Sieve flour, cocoa, soda, cinnamon powder, salt together in a mixing bowl. Add to it sugar, cayenne pepper, canola oil, vinegar and vanilla extract. Slowly add the water and mix well until it is smooth. Pour the batter in the baking pan and bake 25 to 30 minutes. Insert a toothpick, and if it comes out clean, your cake is done. Let it cool for some 15 minutes. Meanwhile, prepare the glaze for the cake. Mix cocoa, sugar and water, beat until smooth. Dip strawberries in the glaze and put the rest over the cake. Set the glazed strawberries on the top and your cake is ready. It carries 450 calories, 35 mg of calcium, 87 grams carbohydrates, no cholesterol, 12 grams of fat, 6 grams of fibre, 4 mg Iron, 6 mg protein, 2 grams of saturated fat and 312 mg sodium.

Instead of glazing, you can also do the icing on cake. Here is the recipe of basic vanilla icing.

Ingredients:

  • 2 cups of Confectioner’s sugar
  • 2 tablespoon of butter or margarine
  • 2 tablespoon of milk
  • 1/2 tsp of vanilla

You can either buy the confectioner’s sugar or make it at home. Grind 1 cup sugar to fine powder with 1 1/4 tablespoon of corn flour or cornstarch or similar anti-caking agent. This is to prevent it from lumping. Your confectioner’s sugar is ready for use.

Mix the ingredients in a bowl until smooth. Make a cone of plastic or you can buy the ready-made icing cone. Fill the mixture in the cone and keep it refrigerated for some time. Cut a hole of desired size and make any design over your cake. Let the cake refrigerate so that the icing doesn’t melt.

You can do the variations in the icing recipe. Similarly, you can make the cream icing, cream and cheese icing, orange or lemon frosting, etc. For chocolate icing, melt chocolate in a little milk and butter and then gradually beat in the sugar.

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Coconut-Lemon Cake with creamy Mascarpone Frosting

July 7th, 2015

Sending cakes by post has become increasingly popular in the United Kingdom. However, if you don’t require sending across a cake and instead can invite someone over to your place, this new coconut-lemon cake is all you need to bake to win your guests heart.

Ingredients you need

1 1/3 cups whole milk, 2 2/3 cups granulated sugar, 1 1/3 cups softened unsalted butter, 2 tsp pure vanilla extract, 4 cups cake flour, 7 egg whites at room temperature,  1 tsp fine salt, 4 tsp baking powder and 2 2/3 granulated sugar.

For coconut-lemon mixture –  2/3 cup lemon curd, ¼ cup sour cream, 1 tbsp lemon zest, 1 cup flaked coconut

For mascara frosting – 2 tsp coconut extract, 8oz mascarpone cheese, 1/3 cup granulated sugar, 1 ½ cup cream and 2 teaspoons of vanilla extract

Total time – 1:50

Serves – 12 people

Method to make the cake

1) Preheat your oven to 350°F temperature. Stir vanilla and milk together in a bowl. In another bowl, sift baking powder, flour and salt together.

2) In an electric mixer, beat butter in medium speed until it gets fluffy and light, for approx 2 to 3 minutes. In the same way, beat sugar until it’s fluffy and light for around 1-2 minutes. Then, change the speed of the mixture to low and add milk mixture alternately with flour mixture and beat until it blends.

3) In a fresh bowl, beat egg whites at medium speed using an electric mixer for 2 to 3 minutes. Fold the egg whites into batter and transfer the same to prepared pans.

4) Bake till a toothpick inserted in the center gets out clean, 24-25 minutes. Cool for 10 minutes.  Invert it onto a wire rack, and meticulously peel off and remove the parchment paper. Let it cool completely.

5) On a serving plate or on a cake stand, place one layer of the cake and spread its top with 50 percent of the coconut-lemon mixture (do not forget to leave a ¼ inch border on all sides). Now top with the other half of the coconut-lemon filling with a second layer of the cake (again, do not forget to leave a ¼ inch border); top with the remaining layer. Frost the sides and top with creamy mascarpone frosting. To decorate, you can use daisies.

6) To prepare the coconut-lemon filling, take 1 cup of sweetened and flaked coconut, ¼ cup sour cream, 2/3 cup lemon curd, 1 tablespoon lemon zest and stir together thoroughly.

7) In order to prepare the creamy mascara frosting, take mascara cheese in a bowl and stir until it becomes smooth. Beat coconut extract, cream, and vanilla extract on moderate speed using an electric mixer till it gets foamy. Increase the speed of the mixture to high and slowly add granulated sugar and beat it until hard peaks form. Gently and slowly fold the whipped cream mixture into the mascara cheese. Use this immediately.

We hope this recipe wins you the best-baker tag from your guest. Happy Baking and spread sweetness!

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Top Tips for Baking Flawless Cakes

July 1st, 2015

If you start baking in a disorderly manner, you will not get a good cake. Baking is an art that does not allow artistic license but follow precise procedures.

Here a few baking tips that will give you a flawless cake:

  • Follow a recipe that is good: For good results, you must follow a recipe that is tested and taken from a reliable source. Online recipes must be treated with caution. In the end, the cake you bake will only be as good as the recipe you use.
  • Use proper tin size and do proper lining: You must use the right size of tin as specified in the recipe or else, you will have to re-adjust the cooking time. Lining the tin can be done with parchment paper if it is a non -stick or otherwise you can use soft butter or oil dusted with flour. But avoid using too much fat lest it fries the cake’s sides. Utilize a pastry brush for buttering pan or tin.
  • Right type and amount of ingredients:  Ensure that you use the proper type and accurate amount of ingredients. For instance, don’t substitute more baking powder for self-raising flour. Use measuring spoons for accuracy. Measure flour properly by scooping using a dry measuring cup.
  • Right temperature: Most recipes call for butter and eggs to be used at room temperature. Cold butter will not cream well and cold eggs will result in curdling the mixture.
  • Infuse cake mix with maximum air: Cream sugar and butter till the mix is light in color and texture. This enhances air and volume of the cake. Don’t try to whisk flour and other ingredients too vigorously as it will remove air and the cake will be heavy.
  • Fill pans by half: By filling pan by half, you will ensure even cooking and that batter does not overflow during baking.
  • Put cake mix into oven right away: The raising agents will begin working as soon as it is in contact with wet ingredients, so put cake mix right into oven for proper baking.
  • Place pans properly in oven: Keep single pans in the center of the baking rack. For more pans, leave some space between the pans and sides of oven for proper circulation of air. Rotate the pans midway through the baking. Put pan at bottom on top of oven and vice verse. This makes up for any defects in your oven.
  • Check cake after some time: Resist the urge to check on cake shortly. Refrain from opening the oven door until cakes are almost cooked. Else, if you let cold air in while baking, the cake may collapse. The way to check if a cake is done is to insert a skewer into the cake, and it should come out clean.
  • Cooling cakes: Take time to cool cakes before glazing, frosting or filling them. As a rule, sponge cakes are ideally left to cool for a few minutes and then turned upon a cooling rack to prevent sogginess of edges. But it is better to cool rich fruit cakes inside the tin.

These are some handy tips to bake a delicious cake. You can make use of reliable couriers for cakes online delivery if you wish to gift a cake made by you to a loved one, who is far away.

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No Bake Chocolate Tart Cake!

July 1st, 2015

The `no bake’ word is so good to hear. How often do we perfect no bake recipes? Sometimes the batter goes wrong, sometimes the technique. But since we are here to guide you to becoming a professional when it comes to no bake recipes, do not worry. Follow these simple steps to know how to make the no bake chocolate tart cake.

Materials you need: –

  • 200 grams of butter biscuits
  • 100 grams butter
  • One table spoon honey (if you have golden syrup, you can use that too)
  • 200 grams chocolate bars
  • One tease spoon vanilla extract
  • Two table spoon sugar (take some extra for dusting)
  • 200 ml of whipped cream
  • 3 table spoon crème fraiche (for decoration)
  • 200 grams raspberries or cherries (for servicing purposes)

Now that we have all the materials, we can kick-start with the production of this easy no bake tart cake: –

  • Put the butter biscuits in a clip on plastic food bag which strong and will not tear. Take a rolling pin and go back and forth to crush the biscuits.
  • After this, melt the butter with honey on the gas on low flame or in the microwave. Stir in the biscuits once it is out of the microwave.
  • Put this in a tart shaped baking tin or any rectangular tin. Let it chill in the fridge while you are making your filling.
  • Melt the chocolate bar in the microwave for few minutes on medium. You can also do this on the stove since you can stir it too. Put vanilla extract and icing sugar in a bowl and stir it well. Keep whipping the cream until it holds the shape. Now add the melted chocolate to this mix. Pour this into the tin with which we had put to chill. Let this cool off in the fridge for 2 days or 2 hours

  • Just before you serve the tart cake, remove it from the tin and put it on a plate. To loosen the edges, use a small knife. A small tip – if your tart isn’t coming off well then remove it 30 minutes before serving so it comes to room temperature.
  • Now put few spoons of crème fraiche on the centre and corners if you want. Top each crème portion with cherries or raspberries. Dust a little icing sugar on top of the entire dressing and topping. If you want, you can put a little crème on the sides too. Do not put too much of it otherwise the tart might become a little sweeter than usual.
  • Once you are done with all the steps, serve it!

Wasn’t that super simple? You can make this tart for several occasions too. You just have to change the toppings while serving and it is good to go. If you want, you can now easily send cakes by post in UK and around the world. Try this no bake recipe once at home and you will not regret it at all.

 

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Best cakes discovered in America

June 23rd, 2015

Every country has its own famous detailing. We might know historically what they have discovered but very less do we know about the best cakes that were founded in a certain place. Hence, today we will bring you a list of some of the most traditional and best cakes discovered in the United States of America.

  • Lemon Blueberry Cake: –This fruit filled delicious fluffy cake is one of a kind. The lemon, blueberry and cream flavour is to die for. The look of this cake is tempting enough. The dessert is easy to cook and is healthy too. If your kids do not eat blueberries just like that, give them this cake. They will definitely fall in love with blueberries
  • Black Forest Cake: –This classic cake was first made in America then now it one of the most famous cakes around the globe. Filled with whipped cream and cherries, this cake is sometimes prepared used a little alcohol.
  • Red Velvet Cake: –The basic red velvet cake originated from America first and is a hit amongst many other countries. Usually prepared with, buttermilk, cocoa, beetroot or red food colouring but different chefs can have their different styles of making this cake. The mouth-watering layers of this cake are worth munching on.
  • Coconut Cake: -This is a popular dish in the southern parts of America. Covered in coconut flakes, the basic ingredients are a sponge cake with frosting and coconuts. You can also use coconut milk while making the layer of the cake; this will add more ethnic flavour to the cake.
  • Chiffon Cake: –This creamy light cake was prepared first in United States. The main items used to make this cake include, vegetable oil, sugar, eggs and flour. It is a simple recipe and the cake doesn’t have too many calories too. Usually topped with strawberries, this cake is yummy!
  • Tomboy Cake: –Like its fancy name, this cake looks fancy too. This dessert is basically made of three different layers. The chocolate sponge cakes are separated by a layer of raspberry buttercream and also it is decorated with a rose in the centre. The sides of the cake are bare. The topping and filling are the key part of this cake. And they make this basic sponge cake delicious as ever.
  • The Coffee Crunchy Cake: –This coffee flavoured cake is one of America`s speciality. This delicacy has the goodness of nutty meringue with coffee flavoured Victorian sponge. If you want you can add coffee honeycombs on the sides to make it an out and out coffee special cake
  • Crepe Cake: -Crepe cakes are basically made out of crepes. That wasn’t too hard to guess right? This innovative cake is a rage on the internet these days. Multiple crepes are made and put together with fillings of chocolates and cream

 

If you are craving for cakes after reading this, then order a cake through the internet since online cake delivery is super simple now.

 

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