Wednesday, 29 February 2012

Dessert Cake in Mixed Fruits with Vegetables and Nuts

Among the many edible root crops, the most versatile by far is the carrot. Unbeknownst to many, it comes in a variety of colors such as purple, red, white and yellow. The most common, of course, is the orange variety. A lot of cake recipes include the carrot because it is incredibly easy and fun not just to cook and bake, but also to savor and digest. Not to mention the nutritional value of carrots carrot cake recipe is exceptional. The truly amazing thing, though, is that the beta carotene in carrot is further increased when cooked or baked rather than when eaten raw! Carrots are usually used in bread, juices, puddings, soup, jams; it is also a staple ingredient to stir fried vegetables, most stews and a wide array of food, including the following healthy carrot cake recipe. Treat yourself to this veritable treasure trove of health.


- Whole wheat flour - 3/4 cup
- Cake flour - 3/4 cup
- Packed brown sugar - 1/2 cup
- Cinnamon powder - 1 tablespoon
- Baking powder - 1 teaspoon
- Baking soda - 1 teaspoon
- Salt - 1/2 teaspoon
- Molasses - 1 1/2 tablespoons (optional)
- Canola oil - 1/4 cup
- Eggs - 2
- Medium-sized orange, juiced - 1 piece
- Orange zest - 1 tablespoon
- Lemon zest - 1 teaspoon
- Raisins - 1/2 cup
- Dried figs, chopped - 5 pieces
- Sesame seeds - 2 tablespoons
- Grated carrots - 2 cups
- Chopped cashew nuts - 1/4 cup



- Preheat the oven to 350 degrees F or 175 degrees C. 
- Grease spray a 9-inch Bundt pan.
- In a large mixing bowl, sift together the whole wheat flour, cake flour, brown sugar, cinnamon, baking powder, baking soda and salt. 
- Dig a hole in the center of the dry ingredients and pour in the molasses (if you will), canola oil, eggs and orange juice. 
- Mix until the dry ingredients are thoroughly blended then stir in the orange zest, lemon zest, raisins, dried figs, sesame seeds, carrots and cashew nuts until all are incorporated.
- Pour into the greased baking pan.
- Bake for approximately 1 hour or until a toothpick inserted into the center of the cake comes out clean. Another indication that the cake is done if the cake springs back once it is lightly touched.
- Remove from the oven and allow to cool for a few minutes.
- Remove from the baking pan using a spatula to ease around the edges of the cake.
- Gently transfer to a wire rack to cool completely before slicing.


Tuesday, 28 February 2012

Beautiful Mermaid Cake in Chocolate Flavor

First birthday chocolate cake recipe just need to be special to attract the attention of young eyes. Here is a fantastic mermaid first birthday cake recipes that you can make at home and surprise your little guests.

Items needed:

- 600 grams of white chocolate (any brand you like)
- 400 grams of unsalted butter at room temperature
- 500 ml of milk
- 2 teaspoons of salt
- 330 grams of castor sugar
- 4 teaspoons of vanilla extract
- 4 large eggs
- 200 grams of self raising flour
- 300 grams of plain flour

For the decorations:

- 3 cups of grated white chocolate
- 1 toy mermaid
- 3 jelly pipes
- 1 packet of blueberry jelly
- 1/2 cup of chocolate chips
- 1/2 cup of chocolate shavings
- 1 cup of jelly beans


- Preheat the oven to 160 degrees Celsius.
- Grease and flour two cake pans: One 19cm round and one 23cm round.
- In a heavy bottom saucepan, take the milk, butter, sugar, salt and chocolate and heat at very low heat. Stir continuously to get a smooth mix.
- Remove from heat and cool for 15-20 minutes.
- In a separate bowl, whisk the eggs till they are slightly fluffy and add the vanilla extract.
- Pour the chocolate mixture in the eggs and stir continuously to avoid any lumps.
- Sift the flours together and add them to the chocolate-egg mix. Add a small amount at a time and mix well. This will ensure even mixing and there will be no lumps in the batter.
- Pour the batter in the prepared pans.
- Bake the cakes for 1 hour and 15 minutes. Insert a knife in the middle of the cake and if it comes out without any batter on it the cake is done.
- Take the cake out of the oven and let it cool.
- Prepare the blueberry jelly according to the packet instructions but only use 2/3 the amount of water that is mentioned. Let the jelly cool but not set.
- Place the big cake on a cake stand.
- Make a 3-inch hole in the center of the smaller cake and place the cake on the big cake.
- Melt the white chocolate on a double boiler and pour it over the cakes covering from all sides.
- Let the chocolate set.
- Pour the cooled jelly in the cavity and insert the jelly pipes.
- Seat the toy mermaid on the edge of the pool.
- Decorate the sides of the cake with chocolate chips, chocolate shavings and jelly beans.

Eye-Catching Carrot Cake - Made Healthy

What's not to love about apple sauce? It's sweet and fruity and even darkly exotic. But, wait... mix that with carrots in a carrot cake recipe and you have the perfect aphrodisiac to a droll day or week with this Vegan Carrot Cake Recipe.


- Apple sauce - 1/4 cup
- Vanilla flavor extract - 1 teaspoon
- Softened margarine - 1/2 cup
- Iodized salt - 1 teaspoon
- Baking powder - 1 1/2 teaspoons
- Cinnamon powder - 2 teaspoons
- 1st class white sugar - 1 cup
- High-grade cake flour - 1 1/4 cups
- Soya cultured milk - 1/4 cup
- Grated carrots - 1 cup (about 2 large pieces)
- Finely chopped cashew nuts - 1 cup


- Start off by pre-heating the oven to 325°F. 
- Follow this by spraying a 9-inch square baking pan with non-stick oil.
- Continue by combining the apple sauce, vanilla flavor extract, (vegan) margarine, salt, baking powder, cinnamon, sugar, flour and soy milk in a large mixing bowl until the batter is well mixed.
- Finish off by adding the grated carrots and the cashew nuts.
- Make sure all the ingredients are well incorporated.
- Pour the batter evenly into the baking pan. Bake for an estimated 30 to 45 minutes or until a toothpick comes out clean after inserting it into the cake. Another indication is if the cake springs back once it is lightly touched.
- Allow to cool for approximately 10 to 15 minutes.
- Spread with Cool Vegan Frosting.

Cool Vegan Frosting


- Room temperature vegan margarine - 1 cup
- Vegan powdered sugar - 2 cups
- Salt - 2 to 3 pinches
- Vanilla extract - 2 tablespoons
- Liquid non-dairy milk - 4 tablespoons
- Finely mashed and strained avocado - 1/2 cup 
- 1 small jar of stemmed red cherries


- In a medium-sized bowl, cream the margarine until it is semi-liquefied.
- Gradually add the vegan powdered sugar and beat with a hand mixer on low speed for a full minute.
- Add the salt, vanilla extract, milk and avocado.
- Mix well until all the frosting ingredients are well incorporated.
- Increase the speed to medium and continue to beat for about 3 to 5 minutes more, or until the consistency is thick enough to spread conveniently. This will only be spread on top of the cake to show off the contrasting orange color.
- Spread the green frosting with a spatula over the Vegan Carrot Cake.
- Chill for about 1 minute, then add another layer of frosting for a thicker icing.
- Top with the long stemmed cherries to complete the look. Bon appetit!

Monday, 27 February 2012

Refreshing Mint in Cake with Carrots

Carrots are easily one of the healthiest and most colorful vegetables to have in a carrot cake recipe. The vibrant color of orange alone whets your appetite before you even start to think about its nutritional value. With the added bonus of minty green goodness, you have a sparkling tribute to healthy goodness (and fresh breath) with this Healthy Carrot Cake Recipe.


- Canola oil - 3/4 cup
- Sugar - 1 and a half cups
- Eggs - 3 pcs
- Grated carrots - 1 cup
- Finely chopped cashews - 1/3 cup
- Crushed pineapple, drained - 1/2 cup
- Dessicated coconut - 1/2 cup
- Raisins - 1/3 cup
- Ginger powder - 1/2 teaspoon
- Cake flour - 2 cups
- Baking powder - 2 teaspoons
- Cinnamon powder - 1 tablespoon
- Salt - 1 teaspoon


- Pre-heat the oven to 350°F.
- Brush lightly with melted butter then sprinkle flour on a 9-inch cake pan. Tap the pan to evenly distribute the flour.
- In a mixing bowl, combine together the first 9 ingredients (oil, sugar, eggs, carrots, nuts, pineapple, coconut, raisins and powdered ginger).
- In another bowl, sift the flour, baking powder, cinnamon and salt together.
- Blend this gradually into the carrot mixture using a hand mixer at medium speed until all the ingredients are thoroughly mixed.
- Pour the batter into the cake pan, tap to even out, and bake for an estimated 30 minutes or until a toothpick comes out clean after inserting into the cake.
- Remove the pan from the oven and cool for about 10 to 15 minutes.
- Remove the cake from the pan onto a wire rack and cool completely.

Mint Cream Cheese Frosting


- 1 bar of cream cheese
- 1/2 a stick of butter
- 2 tablespoons canola oil
- 3/4 cup powdered sugar
- 1/4 teaspoon mint flavoring
- 1/4 teaspoon green food dye

Method for the frosting: 

- Beat until smooth the cream cheese, butter, and canola oil.
- Gradually add the powdered sugar, the mint flavoring and the green food dye while continuing to beat.
- Mix well and fold into the egg whip.

For the Egg Whip:

- 1 egg white
- 1/2 teaspoon cream of tartar powder    
- 1/4 cup confectioner's sugar    
- 1 cup finely chopped cashew nuts


- Whip the egg white, cream of tartar powder and confectioner's sugar on high speed until stiff peaks form.
- Fold in the prepared cream cheese mixture.
- Spread on the top and sides of the carrot cake for a green marble effect.
- Sprinkle the finely chopped cashew nuts on top.

Rich Indulgence Cake

"To see a world in a grain of sand
and heaven in a wild flower,
Hold infinity in the palm of your hand
and eternity in an hour."

William Blake said it best in this poem about being a child. Celebrate your child's first birthday with this chocolate cake recipe. Feel like a child with this rich, luscious, creamy, mouth-watering, decadent 1st birthday cake recipes.


- Rich cake flour - 2 cups
- First class white sugar - 1 cup 
- 30 per cent pure cocoa - 1/4 cup
- Baking powder - 1 teaspoon
- Iodized salt – 1 pinch
- Medium-sized egg – 2 pieces
- Homogenized milk or all-purpose cream – 1/2 cup
- Vanilla extract – 1 teaspoon
- Semi-sweet chocolate (dark) – 1 bar or about 8 oz 
- Room temperature butter - 2/3 cup or about 1 and a half sticks


- Pre-heat the oven to 350°F or approximately 177°C.
- Lightly coat a 9–inch baking pan with non-stick spray or oil.
- In a medium ceramic bowl, sift together the first five ingredients.
- Break or crack the chocolate into small pieces and melt on top of a double boiler. You may also melt this using a pan on top of a pot with boiling water.
- Mix in the butter to the melting chocolate and set aside.
- In a separate bowl, mix together the eggs, cream and vanilla extract.
- Add the chocolate–butter mixture.
- Slowly add in the dry ingredients.
- Bake in the pre–heated oven for an estimated 30 minutes. The cake is ready when it springs back when pressed lightly.
- Cool the cake and remove from the pan to a wire rack. This prevents the cake from being soggy.

Try this recommended recipe for your frosting.


- 1 cup of softened cream cheese
- 1/3 cup of softened butter
- 1/2 cup of thick all–purpose cream
- 1 teaspoon of vanilla flavor extract
- 1 cup of powdered or confectioner's sugar

To prepare:

- Combine the cream cheese and the butter in a bowl and beat on a low speed until smooth.
- Slowly pour the cream in first before adding the vanilla flavor; increase the mixing speed from low to medium.
- Add in the confectioner's sugar gradually; at least 1 tablespoon at a time.
- Increase the mixer speed to high and beat to form stiff peaks.
- Spread all over the cooled cake.
- Decorate the top, sides and edges with a combination of white chocolate shavings, bright colored sprinkles, mini-marshmallow and other sugar-baked decorations.
- The single color-striped candle comes last.

Wednesday, 22 February 2012

Create your own Chocolate Cake this Love Month

It seems like just yesterday it was Christmas. Now February, the month of hearts, is upon us and Cupid is already sighting hapless strangers in his bow's crosshairs. Oh yes, love is truly in the air. What better way to share your love and spread peace and harmony amongst your loved ones than with this chocolate ambrosia. Celebrate with flowers and candy, and a showering of affection. You can also use this awesome chocolate cake recipe. The product will be a luscious, delectable treat and the process will be an enjoyable experience. It will feed your soul and bestow upon your heart that priceless sense of accomplishment; a true labor of love. A Homemade Chocolate Cake recipes is what you need for this occasion.


- 3 cups of sifted cake flour
- 1/2 cup of cocoa powder
- 1 and 1/2 cups of granulated sugar
- 2 teaspoons of baking powder
- 2 teaspoons of baking soda
- 1/2 cup of corn oil
- 1/2 cup of room temperature butter
- 3 large eggs
- 1/2 cup of fresh milk
- 1/2 cup of thick cream
- 2 teaspoons of vanilla extract
- 1 teaspoon of chocolate flavor extract
- 1 tablespoon of corn syrup



- Pre-heat the oven to 350°F. To prevent the crust from burning, lightly coat with butter and sprinkle with flour your two 8-inch cake pans.
- Mix together all the dry ingredients in one large mixing bowl.
- Mix together all the remaining ingredients in another mixing bowl.
- Gradually combine the dry ingredients and the liquid mixture until the two are incorporated.
- Divided evenly, pour into the pans.
- Bake the cake for an estimated time of 30 to 35 minutes or until a wooden pick comes out clean after being inserted into the cakes.
- Allow to cool on wire racks for less than half an hour. Invert cakes from pans when completely cool.
- Make the filling by preparing a corresponding amount of your favorite frosting or icing recipe.
- Put together the cake by placing one layer on a tray and spreading with the thick filling on top and placing the second cake layer over it.
- The remaining filling now serves as your icing or frosting for spreading evenly or in whips on the top and sides of the cake.
- Smooth out the edges meticulously and wiping with a napkin, as necessary, over any excesses.
- Chill the cake covered by a cake tray lid until it is time to serve to your family and friends.


Pudding Cake in Vanilla Flavor

Pudding cakes are an interesting combination of banana cake recipe with the flavor of puddings. They are also easy to make and serve when some unexpected guests drop in for dinner and you don't have the time to prepare elaborate dishes. Here is a delicious banana pudding cake recipe that you can prepare at home using a store-bought or homemade cake mix.

Items needed:

- 1 box of yellow cake mix (homemade recipe given below)
- 1 packet of pudding mix (we prefer banana flavored, but you can use any kind you like)
- 3/4 cup of peeled and mashed bananas 
- 4 eggs
- 1/4 cup of vegetable oil
- 1 cup of water (at room temperature)


- Preheat the oven to 350F.
- Grease and flour a 10-inch Bundt pan or a 9-inch cake pan.
- In a large bowl, mix the yellow cake mix and pudding mix thoroughly.
- Break the eggs in the mix and beat at a high speed using an electric beater for 4 minutes.
- Add the mashed bananas, vegetable oil and water to the mix and beat at a low speed for 3 minutes until well mixed.
- Pour the prepared batter in the greased pan and gently rotate the pan to remove the bubbles from the cake batter.
- Bake in the preheated oven for about 40-45 minutes at 350F.
- Remove from the oven and let the pudding cake cool in the pan for 15 minutes.
- Invert on a wire rack and let the cake cool completely before using glaze or frosting over it.

Glassy glaze for banana pudding cake 

Items needed:

- 2 tablespoons of milk
- 1 teaspoon of vanilla extract
- 2 cups of sifted confectioner's sugar
- 1/2 cup of chopped walnuts


- In a bowl, mix the milk, vanilla extract and confectioner's sugar. Mix well to get a dropping consistency.
- Drizzle the glaze on the pudding cake in a zigzag fashion and decorate with chopped walnuts.
- Cool before serving.

For homemade cake mix you will need:

- 7 1/2 cups of sifted flour
- 1 tablespoon of salt
- 4 1/2 cups of white sugar
- 2 tablespoons of baking powder
- 3/4 cup of cold butter


- Cut the butter in small cubes and add 2 1/2 cups of flour to it.
- Use a food processor to blend the butter and flour until you get a fine blend.
- Mix the rest of the flour, sugar and baking powder in a separate bowl and add the butter-flour mix to it.
- Mix well and divide the mix in 3 equal parts. Store in a glass airtight jar for future use. This cake mix can be stored for 3 months in the freezer.

Bake Delicious Chocolate Cake in an Instant

This simple chocolate cake recipe calls for innocence, eagerness to learn and an abundance of faith. I call this My Beginner's Plain Chocolate Cake Recipe. Heads up!

The Ingredients:

- Light brown sugar, 2 cups
- All-purpose flour, 1 and 3 quarters of a measuring cup
- Cocoa powder, 3 quarters of a cup
- Baking powder, 1 and a half teaspoons
- Plain or iodized table salt, 1 teaspoon
- Medium sized eggs, 2 pieces
- Fresh or whole cow's milk, 1 cup
- Palm or canola vegetable oil, half a cup
- Room temperature butter, half a stick
- Vanilla flavor extract, 2 teaspoons

The Method:

- Set the oven temperature to 350°F. 
- Prepare a 9-inch round baking pan by spraying it with non-stick cooking spray.
- In a mixing bowl, carefully sieve together the following: sugar, flour, cocoa, baking powder, baking soda and salt, in mixing bowl.
- Liquefy the dry mixture by adding the eggs, one at a time.
- Stir well after each egg is added.
- Add the milk slowly, then the oil and vanilla, and mix until smooth and everything is blended thoroughly.
- Using a hand mixer, beat on medium speed for about 1 to 2 minutes. Do not mix or beat too much as it might cause a lot of bubbles in the batter; these tend to make your cake too airy which you don't want to happen.
- Once this is achieved, pour the mixture into the round cake pan.
- Bake for approximately 30 to 35 minutes or until the cake springs back upon being lightly pressed.
- Cool the chocolate cake until it becomes easy to remove from the pan.
- Place on a wire rack and cool completely.

Now let's try some easy breezy egg-white icing. You will need the following ingredients:

- 4 egg whites, make sure that not one iota of egg yolk is caught in the gleam. 
- 1 teaspoon of cream of tartar powder
- 1 cup of powdered confectioner's sugar
- 1 very dry ceramic mixing bowl
- 1 portable hand mixer


- In the dry mixing bowl, make sure that you do not incorporate water while pouring the egg whites.
- Add all at once the cream of tartar.
- Beat the egg whites at very high speed while adding the sugar, 1 teaspoonful at a time. This process should take about 5 to 7 minutes to complete. At the end of that period, you should have peaks of creamy, sweet, white icing.
- Proceed to spread with a knife over the cooled chocolate cake.
Voila! Faith prevailed.

Celebrate your Baby's First Birthday with an Amazing Cake

My, how time flies when you're raising a baby, doesn't it? And now your baby is having a first birthday! What to do! You want to make it extra special, memorable and most of all, chocolaty personal. So which cake to bake?  Most store-bought chocolate cake recipe have the same basic ingredient: chocolate of course. What you need to do to make a different and unique First Birthday Cake Recipes is to add an ingredient that won't really alter the cake radically and is pleasing to all tastes. You don't want to use cinnamon because not all kids have attained that level of sophistication in terms of taste buds. And white chocolate doesn't really take the cake. Children have always been curious about coffee because it smells so good. I remember when I was a kid; I would try to sip from my father's cup but was never allowed. So let's give the kids a treat!


- 2 measured cups of cake flour
- 1 packed cup of brown sugar
- 1/4 leveled cup of cocoa
- 1 teaspoon of baking powder
- 1 level teaspoon of iodized salt
- 1 regular egg
- 1 cup cold water mixed with 1 teaspoon of instant decaffeinated coffee
- 1/3 cup of canola or palm oil
- 1 teaspoon of vanilla extract for added flavor


- Pre-heat your oven to 350°F or 177°C.
- Use non-stick spray on a 9-inch round baking pan.
- Sift the dry ingredients together in a large bowl.
- Add the wet ingredients and mix by hand until well mixed.
- Bake in your oven for 35 to 40 minutes or until the cake springs back when touched.
- Cool the cake before removing from the pan to a wire rack.

  The frosting ingredients:

- 1 cup softened cream cheese
- 1/3 cup room temperature butter
- 1 1/2 tablespoons sour cream
- 1 teaspoon vanilla flavor
- 1 cup powdered sugar
- Food color 


- Beat the cream cheese and butter until smooth.
- Very slowly add in the powdered sugar.
- Add the sour cream and vanilla extract and continue beating, increasing the speed to medium.
- Set aside some frosting for the trimmings.
- Evenly spread frosting over the cooled cake.
- Add food coloring to the remaining frosting.
- Spoon the remaining frosting into a pastry bag and pipe the edges of the cake.
- Put the cake in the fridge prior to adding decorations.

Proceed to adorn your cake with 1 candle, candy flowers, sprinkles, lollipops, marshmallows, jellybeans, and maybe even a miniature toy carousel. Adorn the cake as your heart desires. 

Monday, 20 February 2012

Create a Delicious Bundt Cake with Frosting

Bundt cakes are easy to make and especially popular with those who are just learning to bake. These Red velvet cake recipe are very easy to bake and cook evenly, even in the center. Given below is a simple recipe for red velvet bundt cake recipe that is moist and delicious in the center and covered with fluffy cream cheese frosting.

In your kitchen you will need:

- 1 1/2 cups of vegetable oil
- 1 cup of fresh buttermilk
- 2 eggs at room temperature
- 2 tablespoons of red food coloring
- 1 tablespoon of white vinegar
- 1 teaspoon of vanilla essence
- 2 1/2 cups of flour (use cake or all-purpose flour)
- 1 3/4 cups of white sugar
- 1 teaspoon of baking soda
- 3/4 teaspoon of salt
- 1 tablespoon of cocoa powder



- Grease a Bundt pan with oil and dust a little flour on the inside. If you are using a non-stick Bundt pan then you can skip the oil.
- Preheat the oven to 350F.
- In a large mixing bowl, break in the eggs and add the buttermilk. Beat them together using an electric blender at high speed until they are well mixed.
- Add the sugar to the mix and beat some more to dissolve the sugar.
- Add the white vinegar, red food coloring and vanilla essence to the mix and beat well.
- In a separate bowl, sift together the flour, baking soda, salt and cocoa powder.
- Add the dry ingredients to the wet ingredients and beat the mix well so that there are no clumps present in the mix.
- Pour the prepared batter in the greased Bundt pan.
- Bake in the preheated oven for 45 minutes.
- Remove from the oven and let it cool in the pan for about 15 minutes. Remove from the pan and let the red velvet cake cool on a wire rack for about an hour before applying frosting.

While the cake cools you can prepare the frosting using:

- 1 cup of cream cheese frosting
- 1/2 cup of softened butter at room temperature
- 2 cups of powdered sugar
- 1 teaspoon of vanilla essence


- Beat the cream cheese and butter at high speed using an electric blender.
- Add the powdered sugar and vanilla essence and beat the mix until fluffy.
- Place the cooled cake on a cake stand and spread the frosting all over it. Or you can melt the frosting in the microwave for a few seconds and pour it on to the cake and let it flow down the sides and pool at the bottom. Cool before serving.
- Decorate with sliced strawberries or chopped walnuts.