Recipe of Cake in Urdu in Cooker without Egg in Hindi in Urdu without Oven in Microsave Oven Rusk in

Monday 19 January 2015

Recipe For Coconut Cake Recipe of Cake in Urdu in Cooker without Egg in Hindi in Urdu without Oven in Microsave Oven Rusk in Urdu

Recipe For Coconut Cake Biography

Source:- Google.com.pk

Place egg whites in a large bowl; let stand at room temperature for 30 minutes.
Preheat oven to 325°. In another large bowl, beat sugar, butter and oil until well blended. Add egg yolks, one at a time, beating well after each addition. Beat in extracts.
Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in coconut.
Add cream of tartar to egg whites; with clean beaters, beat on medium until stiff peaks form. Fold a fourth of the egg whites into batter, then fold in remaining whites.
Transfer to three greased and floured 9-in. round baking pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely.
For frosting, in a small bowl, beat cream cheese and butter until fluffy. Add confectioners’ sugar and extract; beat until smooth.
Place one cake layer on a serving plate; spread with 1/2 cup frosting and sprinkle with 1/3 cup coconut. Repeat. Top with remaining cake layer. Spread remaining frosting over top and sides of cake; sprinkle with remaining coconut. Refrigerate for 2 hours before cutting. Store in the refrigerator. Yield: 16 servings

This is a lovely cake and I got lots of compliments, but there were some changes that I had to make, too. 1C sugar in the batter was plenty! I also put 1/4C sugar in the egg whites to make stiffer peaks without having to worry about overbeating. The flour needed to be increased by 1/2C because my batter "broke" during mixing (I always sift cake flour before measuring). Used 1C chopped sweetened coconut in the batter. The cake baked up a little dry. I will try 350d next time and start checking it sooner. The frosting was too thin, so I used a total of 6 1/2C of sifted confectioner's sugar and had frosting left over. I think every cook will have a different experience

his is absolutely a 5-star cake. I didn't use as much sugar as it called for. I followed the recipe except for the sugar and it turned out moist and dense and not crumbly. I made it for an office party and used the new 'better-tasting' vanilla fondant. It turned out just how I have made this cake in the past. This is better than the coconut cake we made in culinary school

Recipe For Coconut Cake Recipe of Cake in Urdu in Cooker without Egg in Hindi in Urdu without Oven in Microsave Oven Rusk in Urdu

Easy Recipes For Cakes Recipe of Cake in Urdu in Cooker without Egg in Hindi in Urdu without Oven in Microsave Oven Rusk in Urdu

Easy Recipes For Cakes Biography

Source:- Google.com.pk

his moist single-layer vanilla cake has a delicate texture and delectable crumb, but it's the old-fashioned browned-butter glaze that gives it a nutty flavor.

    1 1/2 cup(s) sifted cake flour
    1 1/2 teaspoon(s) baking powder
    1/4 teaspoon(s) salt
    1/2 cup(s) (1 stick) unsalted butter, softened
    1 cup(s) sugar
    2 large eggs, room temperature
    1/2 teaspoon(s) vanilla extract
    1/2 cup(s) whole milk

Heat the oven to 400 degrees F. Lightly coat an 8-inch cake pan with butter and dust with all-purpose flour. Sift the cake flour, baking powder, and salt into a large mixing bowl.
Beat in the butter one heaping 1/4 teaspoonful at a time, using an electric mixer set on low speed, until the mixture resembles coarse sand. Beat in the sugar a tablespoon at a time, until the mixture resembles fine damp sand. Beat in the eggs one at a time. Add the vanilla and milk, and beat on medium-high, just until blended. Do not overbeat.
Pour into the prepared pan and bake until a wooden skewer inserted in the center comes out clean — 30 to 35 minutes. Cool cake in the pan on a wire rack for 5 minutes.

Duff has been cooking since the age of 4, when his mom caught him in the kitchen swinging a meat cleaver while watching Chef Tell on TV. While in second grade, he came close to cutting off his pinkie while carving a pumpkin, and knew he was destined to work in the kitchen. Duff started working professionally when he was 14 at a bagel shop, where he was almost fired for making the sandwiches too big. Ever since then, he’s been putting his own crazy spin on food.

After graduating from the University of Maryland, Baltimore County, with degrees in history and philosophy, Duff went on to study at the Culinary Institute of America at Greystone in St. Helena, Calif. He worked at several acclaimed culinary destinations, including the French Laundry, the Vail Cascade Hotel and Todd English's Olives before returning to Baltimore in 2000 to become a personal chef.

In March 2002, Duff quit his day job and opened Charm City Cakes. There, he was able to show off his creativity, which comes from a long line of artistic genes. The bakery became a household name on the hit Food Network show Ace of Cakes, which aired for 10 seasons. Duff is also a graffiti artist, a metal sculptor and a musician who plays bass in the Elvis tribute band Danger Ace and the indie band Sand Ox. More recently, Duff and his team opened a second bakery location, Charm City Cakes West in Los Angeles.

Easy Recipes For Cakes Recipe of Cake in Urdu in Cooker without Egg in Hindi in Urdu without Oven in Microsave Oven Rusk in Urdu

Sunday 18 January 2015

Recipe Cakes Recipe of Cake in Urdu in Cooker without Egg in Hindi in Urdu without Oven in Microsave Oven Rusk in Urdu

Recipe Cakes Biography

Source:- Google.com.pk

PBS is home to Julia Child. Since her first cooking program aired on public television in 1963, she has inspired millions of amateur cooks and many professional chefs with her well-honed skills, easy kitchen spirit, and passion for learning.

Julia Child revolutionized American cuisine through her French cooking school, award-winning cookbooks, and world-renowned television programs by presenting an approachable version of sophisticated French cooking to her eager audience for four decades.

She began with a sincere passion for good food and the pleasures of cooking, studying in France in the '50s with chef/friend Simone Beck. With the help of Louisette Bertolle, another dedicated food lover, they created a cooking school called L'Ecole des Trois Gourmandes and later, in 1961, completed their groundbreaking cookbook, Mastering the Art of French Cooking.

Her book and the popular television show that followed made the mysteries of fancy French cuisine approachable, introducing gourmet ingredients, demonstrating culinary techniques, and most importantly, encouraging everyday "home chefs" to practice cooking as art, not to dread it as a chore.

Host of numerous shows, including Cooking With Master Chefs, Baking With Julia, In Julia's Kitchen With Master Chefs, and Cooking in Concert, toques off to Julia Child without whom American cuisine might still mean gray beef and mushy boiled onions.

Julia Child passed away on August 12, 2004.
In Memoriam

"Julia Child's legacy to America is felt nowhere more strongly than at PBS," said Pat Mitchell, former President and CEO of PBS. "When it all began on WGBH, Boston's public television station, in 1962, no one had ever done a cooking show on television. But Julia set a standard for far more than a genre that has grown exponentially ever since. She made sophisticated cooking techniques accessible while promoting the art of cooking to men and women alike. She was a funny, witty and debonair character who charmed all who knew her - even if just by her television appearances. We're honored to have had her as part of the PBS family and we will cherish her memory."

Cooking is a wonderful adventure - there's always something new to learn in the kitchen. Here are just a few tips and techniques for enhancing your cooking experience. Most of all, remember that we learn by doing. Put their tips to the test in your own home.

Recipe Cakes Recipe of Cake in Urdu in Cooker without Egg in Hindi in Urdu without Oven in Microsave Oven Rusk in Urdu

Friday 16 January 2015

Recipe For Fairy Cakes Recipe of Cake in Urdu in Cooker without Egg in Hindi in Urdu without Oven in Microsave Oven Rusk in Urdu

Recipe For Fairy Cakes Biography

Source:- Google.com.pk

    Ask a grown-up helper to turn the oven on to 180C/160C fan/gas 4. Put a paper case in each bun hole.
    Put the sugar and butter (it must be soft or you won’t be able to mix it properly) in a bowl and mix it together. Sift in the flour.
    Break the eggs into a separate bowl (spoon out any bits of shell that fall in) and add them to the bowl with the vanilla. Mix everything together.
    Divide between the cases using a spoon, scraping it off with a knife. Ask a grown-up helper to put the tray in the oven for 20 minutes.
    Mix the butter and icing sugar to make a creamy icing. Add colouring, if you like. Push an icing nozzle into an icing bag, then scoop in the icing.
    Let the cakes cool completely in the tray. Pipe icing onto each cake and decorate with marshmallows or sprinkles, or whatever you like.
NOT the best fairy cake recipe ever. My sister made these, and consequently she was the only one eating them. They were burnt around the edges (even though she put them in for less time than essential) and went stale in about a day. I've seen a better batch before definitely.
Just made these with my 18 month old - used stork instead of butter and vanilla bean paste instead of extract but otherwise followed the recipe to the letter. I used a handmixer which certainly speeded things up. The mixture was enough for 14 buns (traditional fairy cake rather than muffin tin size).
I had planned to turn half into butterfly cakes but they didn't rise as much as expected (might add baking powder next time) so instead we iced them all with a glaze made from part icing sugar and a drop of either orange squash or lemon juice for flavour. I had bought a tube of decorations which little one had a ball sticking on top, though by the end most were going in his mouth rather than onto the cakes.
Will definitely make these again!

These cakes came out fantastic. They were easy to make. Really light and fluffy. When mixing the flour into the sugar and butter mix it was a bit flaky and I thought i went wrong somewhere but once I added the egg and mixed it in it was great. I would advise using a handheld electric mixer it took no time at all.

Followed this recipe to the letter with big eggs and sustituted the vinilla for milk. these were the best i'd made using internet recipes.I cut these in half when cooled, added some fresh whipped cream and layered chocolate spread on top. I also added chocholate ice-cream on the side.

Recipe For Fairy Cakes Recipe of Cake in Urdu in Cooker without Egg in Hindi in Urdu without Oven in Microsave Oven Rusk in Urdu