[CAKE-RECIPE] Strawberry Cake
Strawberry Cake 1 (11-ounce size) Sara Lee frozen pound cake 16 ounces of fresh Strawberries 1 pint container of whipping cream, divided 1 teaspoon sugar 3 ounces white chocolate 2 ounces semi-sweet chocolate Optional: Mint sprigs Edible Flowers Preferred liqueurs for variations The first thing you need to do is to thoroughly read the recipe and double check the ingredients to make sure that you have all of the items you will need for your dessert. NOTE: Please keep the whipping cream chilled in the refrigerator until needed. Notice in the picture that there are a few different types of chocolate. You do not need to use them all, just a white chocolate and a dark chocolate for the best flavor but choose the best brands that you can afford. For this project, I used the Bakers brand of chocolate because it is a product that most folks can purchase at the local grocery. If you pick up the larger size of Pound Cake at the market, you might need more whipping cream. I believe that you will have enough berries, and you could make a little more semi-sweet Chocolate Ganache. Pick out 12 to 15 berries to slice and cut their green tops off. I like to cut a medium size strawberry into 4 slices each. Set aside for a few minutes. Slice the Pound cake into 3 equal slices, the length of the cake. I like to cut the cake when it is partly frozen. It is easier to cut that way. Notice the top of the cake in the picture. This often happens so don't worry. I just gently slice of the high edges of the flaw. The chocolate that we pour over the cake later will cover up any problems. Set your items aside. To whip the whipping cream, you will need a large metal or glass bowl. I have found that sometimes the cream will not whip in plastic bowls, it goes straight to butter. That's nice too, but we don't want that today. You also need a hand mixer. Pour 1 1/4 cups of the chilled cream into the bowl and start whipping. When it starts to thicken, stop the mixer, add the sugar and continue whipping to soft peaks. Place the bottom cake layer on your serving plate. If you are going to use a Liqueur wash (see optional suggestions at the bottom of the page) brush it on now. /font Cover the cake layer with half of the whipped cream then a layer of strawberries. Place the second layer on and repeat the steps. Finish by placing the top layer on the cake. If you need to smooth out a damaged top, slice the top edge of the cake to soften the rough edges. Place the cake into the refrigerator to keep cool. You can stop at this point if you need to. Cover the cake with tented aluminum foil and keep refrigerated for up to 4 hours. It's time to make the Ganache: On this cake I used 2 different types of topping. You can use just 1 topping, but more is better. To make the White Chocolate Ganache, unwrap or weigh 3 ounces of White Chocolate. On a cutting board, finely chop the white chocolate and place in a cup, or as I prefer, a clean and dry, Pyrex measuring cup. It already has a convenient pouring spout. Pour 1/4 cup of whipping cream over the chocolate in the cup and place in the microwave. Microwave for 15 seconds intervals and stir in between each round. It will probably need about a 1 minute 15 seconds to get the Ganache hot. Stir until all of the chocolate and cream are combined and if necessary microwave it a bit more. Let the White Ganache sit on the counter to cool while you prepare the Semi Sweet Chocolate Ganache. Chop your dark chocolate and prepare it the same way you did the White Chocolate. You will use 2 ounces of the semi-sweet and 1 ounce of whipping cream. Heat and stir in 15 second intervals until the Ganache is very warm. Stir the chocolate thoroughly and add more cream if you need to. You want the Ganache to pour like Maple Syrup. When the White Chocolate is no warmer than body temperature, remove the cake from the refrigerator and slowly pour the White Chocolate over the cake. Allow it to gently run off over the edge and make puddles of chocolate on the serving plate. When the coating of White Ganache has hardened, gently pour the Semi Sweet Ganache over the top and allow it to flow over the edge to make little dark puddles of chocolate on top of the White Chocolate Ganache. If you want to, you can take a clean dry spoon and make little swirls on the top of the cake. Place a few strawberries on the plate, mint leaves, or edible flowers for your presentation. Make sure that you pick a flower that has not been sprayed with pesticides then gently wash the flower in running water and blot dry with a paper towel. Poke the
[CAKE-RECIPE] Carrot Cheesecake
Carrot Cheesecake Servings: Makes 16 servings. Ingredients on sale: 7 a.. 1 pkg. 2-layer-size carrot cake mix b.. 1 cup water 1/2 cup cooking oil c.. 6 eggs d.. 1/2 cup raisins e.. 3 8-oz. pkg. cream cheese, softened f.. 1-1/2 cups granulated sugar g.. 2 tsp. vanilla h.. Nonstick cooking spray i.. 2 Tbsp. powdered sugar j.. 1 Tbsp. water k.. 1 tsp. ground cinnamon l.. 1/2 cup coarsely chopped walnuts m.. 1 cup powdered sugar n.. 3 to 4 tsp. milk 1. Preheat oven to 325 degrees F. Grease and flour 10-inch springform pan; set aside. In large bowl combine carrot cake mix, 1 cup water, oil, and 3 of the eggs. Beat with an electric mixer on low speed for 30 seconds, scraping sides of bowl constantly. Beat on medium speed for 3 minutes. Fold in raisins. Pour into pan. 2. In another large bowl beat cream cheese with an electric mixer on medium speed until smooth. Beat in granulated sugar and vanilla until smooth. Beat in remaining 3 eggs just until combined. Slowly pour over carrot cake layer. Place cheesecake on baking sheet. 3. Bake for 1-1/2 to 1-3/4 hours or until center is set (top will be uneven and center may fall slightly as it cools). Cool in pan on wire rack for 15 minutes. Using small sharp knife, loosen the cake from the sides of the pan. Cool 30 minutes. Remove sides of pan; cool completely, and refrigerate at least 4 hours before serving. 4. Preheat oven to 325 degrees F. Line a small baking pan with foil; lightly coat foil with cooking spray. In small bowl combine 2 tablespoons powdered sugar, 1 tablespoon water, and cinnamon. Stir in walnuts. Spread nuts in even layer in prepared baking pan. Bake 8 minutes or until nuts are lightly toasted, stirring once. Cool. 5. In medium bowl combine 1 cup powdered sugar and enough milk to make of drizzling consistency. Cut cheesecake into wedges and place each wedge on serving plate. Drizzle each serving with some of the powdered sugar icing. Break up walnuts and place atop cheesecake wedges. Makes 16 servings. Nutrition information Per serving: Calories 506, Total Fat 28 g, Saturated Fat 12 g, Monounsaturated Fat 6 g, Polyunsaturated Fat 7 g, Cholesterol 126 mg, Sodium 373 mg, Carbohydrate 59 g, Total Sugar 46 g, Fiber 0 g, Protein 8 g. Daily Values: Vitamin C 0%, Calcium 12%, Iron 8%. Percent Daily Values are based on a 2,000 calorie diet ~ Enjoy the recipes and bon appettit ~ Arlette Arthur [Non-text portions of this message have been removed] Yahoo! Groups Links * To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ * Your email settings: Individual Email | Traditional * To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) * To change settings via email: cake-recipe-dig...@yahoogroups.com cake-recipe-fullfeatu...@yahoogroups.com * To unsubscribe from this group, send an email to: cake-recipe-unsubscr...@yahoogroups.com * Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
