If you have ever attempted to make one yourself or even searched the internet for the best method, you will have found that there are hundreds of different recipes and methods to get the perfect drip cake. This is my tried and true approach:
Recipe: 100g chocolate or candy melts 100ml Double cream 2 Tablespoons Glucose syrup **NOTE: multiply up this recipe as required; I prefer to use weight for this recipe because candy melts and chopped chocolate do not measure as precise in cups. Method:
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Homemade vanilla extract is both delicious and easy to make; it’s one of my absolute favorites. It can also be used to make an amazing simple syrup to douse on your torted cake layers; once you try making your own vanilla extract you will never go back to store bought.
If you are making this for everyday use than the vodka version works perfect; however, if you want to make it a little bit more special, try using brandy or rum version. It works great as a holiday present as well; after the month fermentation you can divide it into smaller decorative bottles and give as a unique and Homemade vanilla extract is both delicious and easy to make; it’s one of my absolute favorites. It can also be used to make an absolutely amazing simple syrup, once you try making your own vanilla extract you will never go back to store bought. If you are making this for everyday use than the vodka version works perfect; however, if you want to make it a little bit more special than the brandy or rum version works great. It works great as a holiday present as well; after the month fermentation you can divide it into smaller decorative bottles and give as a unique gift.
Ingredients
Instructions 1. Split each vanilla bean in half lengthwise. 2. Place the vanilla beans in a clean jar or bottle. Cover them with alcohol, making sure they are completely submerged. Cover the jar or bottle and give it a good shake. *be sure to sterilize the jar as if you were canning. 3. Store the jar or bottle of vanilla beans in a cool, dark place for at least one month, shaking it from time to time. 4. You may wish to remove the vanilla pods and decant the extract into a pretty bottle. If you want to remove the vanilla bean then strain through a coffee filter; although, I don’t recommend that as the beans hold a lot of flavor. gift.
Now normally I don't publicize cake recipes that we actually use; but I thought I would make an exception since it is Halloween and I have a bit of down time to do some do blogging and work on my website. I hope you like it!
This recipe is so tasty and versatile; it's a great all-around recipe that can be used for a wedding cake as well as a banana loaf cake/bread. This recipe needs a butter based butter cream rather than a shortening based one; and when you are baking be careful this cake expands..so its better to leave room in the pan than to have an exploding mess at the bottom of your oven! Ingredients:
Directions:
There are a ton of variation's of the WASC cake, and for good reason it's an amazing tasting cake. The WASC is a decorator's go-to white cake recipe as well as the 'new' traditional wedding cake recipe (I know there are still some hard core out there who still want fruit cake!) but generally this is the cake modern brides want. It's hearty enough for carving and using in large tiered cakes, but soft and moist enough that there is no compromise on taste.
This recipe is 100% from scratch; many WASC recipe's are modified box mixes..generally those are for home bakers. This recipe is from a professional kitchen, and scaled down to be used at home. It should make one 8" round cake..but can be scaled up or down to suit what pan size you are using. Ingredients:
Instructions:
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AuthorI have been caking for just about three years now and have learned so much. Through this blog I am hoping to inspire and share my passion for the artistry of cake design. Archives
February 2018
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