cake it easy: 2010 cake it easy: 2010

Friday, November 5, 2010

Cake in the Cup Recipe for this weekend!

Definitely a cUp cAkE!!!
Are you crazy to eat a piece of cake but doesn't have the time to bake one, No worries! I got some thing here for you.

Make in less than 5 min a chocolate cake with Nutella.


Cake in the Cup Recipe
1 egg
3 table spoon of oil
2 table spoon of chocolate powder
4 table spoon of milk
4 table spoon of sugar
4 table spoon of flour
1 tea spoon of baking power

In a big cup  ( 300 ml ), put the egg and mix it very well, add the oil, the chocolate, milk and sugar and keep mixing it. Now add the flour and mix  it with a fork, and then the baking powder.
Let in the microwave per 3 min and when it is done, add a generous table spoon of NUTELLA. eNjOy!


Happy Caking!!
Sol Plante

Thursday, November 4, 2010

Happy Thursday everybody!

Be nice, we all need love!                                                             

Saturday, October 30, 2010

Halloween Pumpkin cake and Black spiders cupcakes!!

 Nutella Chocolate Cake

I had so much fun making this cake...My dogs watching me and hoping for a little piece, the whole house was with chocolate smells. Trust me, this cake saved some drunk people at the party!! Do you want some sugar?





Spider Fondant
That spider's legs wasn't to easy to make. But I am glad all came out the way I expected!!! 




Wednesday, October 20, 2010

How to make an easy Halloween cake

You don't need to much, Just have a plan cake covered with fondant or frosting and start  your decoration. You can have your kids doing that, they will enjoy!!!
See below what you need and what to do.
Have a nice day!
sol

 1- Material you will need: Piping gel, any type of ribbon ( I used a black one in this case ), a brush, Ghost candy ( you can find it at Michaels ).


                              

2- Have a plan cake on the top to a nice cake stand, trust me, it make a huge difference for your presentation.



3- Now you just have to apply some piping gel around your cake to glue your ribbon and then stick the ghost candy in your cake ( I only used 1 to make it easier, but you can play with this and have many if you want. ) Just use your imagination and have fun!!!!


Tuesday, October 19, 2010

Pumpkin-Apple Spiced Bundt Cake

Amy of StreamingGourmet at the Foodbuzz Open House and BlogHer Food in San Francisco. She is posting 31 days of pumpkin recipes on her blog! You have to check it out and I'm sure you'll get lots of ideas.

I was crazy to the Bundt cake: Pumpkin-Apple Spiced Bundt Cake!

Pumpkin-Apple Spiced Bundt Cake










Ingredients
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp freshly ground nutmeg
1/2 tsp ground cloves
1/4 tsp ground ginger
10 Tbsp butter, softened a bit
1 cup sugar
2 eggs
1 cup canned pumpkin purée
2 tsp vanilla extract
2 cups of diced Granny Smith apples
Powdered sugar to sift on top
Method
1. Mix dry ingredients in medium bowl and set aside.
2. Preheat oven to 350˚F.
3. In a large bowl, cream the butter and sugar until well blended. Beat in the eggs, one at a time, incorporating each completely. Add the pumpkin and blend well. Add vanilla and blend well. Stir dry ingredients into wet, a third at a time, stirring as little as possible to blend completely. Fold in the apple chunks.
4. Spray Bundt pan generously with nonstick cooking spray. Spread batter evenly in pan. Bake for 45-50 minutes or until cake starts to turn golden brown and whole kitchen smells good. Removed from oven and let cool in the pan for five minutes. Check to see if you need to run a butter knife along to break the edge away from the pan, but be careful not to damage the sides of the cake. Invert onto a plate and allow to cool completely. Sift powdered sugar onto the cake and serve.
........................................................................................
A moist, fluffy, spicy cake that melts in your mouth. 
One trick that she saids helps keep quickbreads light and fluffy is to stir the batter as little as possible once you’ve mixed in the dry ingredients. Since you’ve got baking soda and baking powder hitting the liquids, you want to activate them as little as possible so that they can do all of their rising during the baking process. Just mix until the dry ingredients disappear and then get out of there.







Gluten-Free Pumpkin Bundt Cake



This incredibly moist and cinnamon laced cake is not only gluten-free, it's vegan. I baked it without eggs, using Ener-G Egg Replacer. But if you prefer eggs in your baking, simply substitute two large organic happy eggs and cut back on the liquid by 2-3 tablespoons. (Also- real eggs vs egg replacer may affect baking time- so use your best judgment and experience.)


Preheat the oven to 350 degrees F. Lightly grease a medium Bundt® cake pan.
Mix together the dry ingredients:

2/3 cup organic buckwheat flour
2/3 cup millet or sorghum flour
1/3 cup quinoa flour
2 tablespoons tapioca or arrowroot starch
1 scant teaspoon xanthan gum
1/2 teaspoon sea salt
1 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon cinnamon
1 teaspoon McCormick Pumpkin Pie Spice (ginger, nutmeg and allspice)

Add in:

1/3 cup light olive oil
1/2 cup organic raw agave nectar or 1 cup organic brown sugar
2 tablespoons maple syrup
2 teaspoons bourbon vanilla extract
1 14-oz can cooked pumpkin
1/4 to 1/2 cup hemp milk- or non-dairy milk- as needed
Ener-G Egg Replacer for 2 eggs- or 2 large organic happy huevos


Beat until a smooth, fluffy batter forms. Note: As mentioned above, if you are using real eggs, you may need less liquid than I did- so start with 1/4 cup non-dairy milk and see how it goes. Add a tablespoon more at a time to achieve a smooth cake batter.

Add in:

2/3 cup raisins- or dried cranberries, if you prefer Stir to mix.
Scoop the batter into the Bundt® cake pan and spread evenly.

Bake in the center of a preheated oven for 45 to 50 minutes until the cake is firm when lightly touched. Double check with a cake tester, if you like. Note: Baking time may vary for you- I bake at over 7,000 feet.

Cool on a wire rack before inverting the cake onto a serving plate. Cool before slicing- this is a moist and tender cake.

Makes twelve slices.

Read more: http://glutenfreegoddess.blogspot.com/2008/10/pumpkin-raisin-cake.html#ixzz12rd8XS39

Pumpkin Bundt Cake

It’s a pumpkin lover’s cake, not a spice cake at all even though it does have some spices and raisins.
One thing I like about this type of cake —  is the speed and ease of preparation. No mixer needed, no fancy equipment, just a big bowl along with a whisk and a wooden spoon. It’s finished with a simple dusting of powdered sugar, not a cloying glaze that overpowers the marvelous flavor of pumpkin. It’s perfect with tea or coffee, even a glass of milk.

3 large eggs
1 15-oz can pumpkin puree *
3/4 cup vegetable oil
1/2 cup water
2 1/2 cups all-purpose flour (300g)
2 1/4 cups sugar (450g)
1 1/4 tsp. salt
1 1/2 tsp. baking soda
3/4 tsp. fresh grated nutmeg
1 tsp cinnamon
1/2 cup chopped nuts, very optional
powdered sugar, for dusting
* If using fresh pumpkin, use 2 1/4 cups and omit the water. Preheat oven to 350 degrees. Grease and flour or spray a Bundt pan.
In a large bowl, whisk the 3 eggs until blended. Add pumpkin, oil and water. Whisk until smooth.
Add flour, sugar, salt, baking soda and spices. Mix well. Stir in raisins (and nuts, if using).
Pour into pan, bake 65 – 75 minutes or until a toothpick inserted near the center comes out clean.
Let cool on a rack for 10 minutes. Remove from pan, let cool completely. Dust with powdered sugar before serving.
Serves 12

Monday, September 27, 2010

Baking with Maple Sugar

Maple Sugar is an effective sweetener better than cane sugar, succanut, brown sugar, honey, etc.  It improves volume and moisture content to any bakery product over other sugars.  However, it is not a substitute, 1 to 1, replacing sugar in most recipes.  If a recipe asks for sugar, replace it with a 3 (Sugar) to 1 (Maple Sugar) ratio.
You will notice when replacing sugar with maple, your dough mix will be thicker.  Do not worry.  Maple Sugar will change to liquid form with heat.  It then captures the expelling gas, thus adding more volume to your finished product.  Upon cooling, it stays in liquid form resulting with improved moisture content.  All other sugars, on the other hand, will also change to liquid form with heat, but will crystalize when cooled.  This results in a dryer product.
Maple Sugar can be used to make candy, maple syrup, cookies, cakes,  frostings and much more.  Try it once, and you will be back for more!!

Sunday, September 26, 2010

Pink Baby Shower Cake




I love making Baby Shower Cakes and I am glad it came out the way I expected!
Welcome Baby Kira Lenny!!

Wednesday, September 22, 2010

Old Fashion Recipe


Old Fashion Recipe

Ingredients:
3 cups of positivity
1 cup of goodwill
4 drops of easy going
2 cups of good humor
2 cups of sharing
1 bag of smile
½ cup of hugs
1 cup of self-esteem
1 packet of life loving

Mix well
Share all around

Monday, September 20, 2010

Substituting Gluten-Free Flour for Wheat Flour in Baked Goods



Gluten gives important properties to regular dough, so if you simply eliminate it without compensating for it in some way, you'll have disappointing results. Here are tips for successful baking with gluten-free flours. Chef Richard Coppedge, professor in Baking and Pastry Arts at the Culinary Institute of America in Hyde Park, New York, was gracious enough to review these with me.


1. Buy or make a gluten-free flour mix. 
If you just need to coat something in flour before you saute it, you can get away with a single-grain gluten-free flour. But for baking, gluten-free flours work better when used in combination. (For thickening sauces and gravies, use cornstarch or potato starch rather than gluten-free flour.) Start with a gluten-free flour mix that can be substituted one-for-one for wheat flour in recipes. Many commercial ones are available, or you can buy the individual flours (you might need to order them by mail) and make your own mix. (Note: If you have a favorite gluten-free flour blend, please scroll down to the bottom of this page and share your opinion.)
2. Bake breads and rolls in containers with walls. 
Without gluten, bread loafs and rolls don't hold their shape. Bake bread in loaf pans or Bundt pans, and use muffin tins for rolls.
3. Add gums to your gluten-free flour. 
The sticky effect created by gluten can be simulated to a certain extent by adding gums, for instance, guar gum or xantham gum. These gums are only added to recipes in small amounts (such as 1/8 to 1/4 teaspoon per cup of flour) and are already included in some of the commercial gluten-free flour mixes.
4. Add some protein when you use gluten-free flour. 
Chef Coppedge explains that because gluten is a protein, it can help to add some protein to baking recipes when you're substituting gluten-free flours for wheat flour. For instance, he suggests, try replacing half a cup of water in your recipe with egg or liquid egg whites.
5. Read gluten-free cookbooks and blogs for new ideas. 
Many great gluten-free cookbooks are available. Four classic ones with lots of recipes for baked goods are:
               The Gluten-Free Gourmet: Living Well Without Wheat, by Bette Hagman
               The Gluten-Free Gourmet Bakes Bread, by Bette Hagman
               Wheat-Free, Gluten-Free Dessert Cookbook, by Connie Sarros

 6. Try some old favorites. 
Don't be afraid to experiment with your favorite old recipes. (If you have trouble, try asking for help in our forum.)
7. Remember to protect against cross-contamination with gluten. For example, don’t prepare gluten-free foods on the same surface used to prepare foods with gluten unless it's been thoroughly cleaned. Make sure your utensils have been thoroughly cleaned after preparing gluten-containing foods. Even better, have separate sets of utensils for gluten-free food preparation. Always use different sifters for gluten-free and regular flours. For more information, see our article on how to avoid cross-contamination.
8. Store gluten-free flour in the refrigerator or freezer. 
This advice is particularly important if you buy your flours in bulk. If you store your flours in the freezer, let them come to room temperature before you use them.








Friday, September 17, 2010

Wishing all of you a sweet weekend!
I stopped by Cinderella cakes today and bought this delicious cupcake, I wanted to share with you!


Today is FRIDAY!!!!
Let them eat the cake!!!!




Monday, September 13, 2010

Crazy day today! Didn't have too much time to do all I needed to do, but it's ok. At least I finished the cake my neighbors asked for. It didn't come up the way I wanted but they loved it! Purple marble fondant with dots in different sizes.

What a sweet way to finish a day!

Sunday, September 12, 2010


my thoughts...

Ok, today is Sunday and I am already thinking about my next cake. A beautiful ivory cake with light pink details. When my friend first asked me if I could make the cake for her Baby Shower, I couldn't be more happy! It is going to be a very special day for her and all her friends will be there.

I know I have to wait more 2 weeks for that and I can't wait to give her a surprise!!! I am sure she and her guests will love it!
Happy Sunday
Sol

Thursday, September 9, 2010

Pink and Brown Birthday Cake

Today is a party day!!! I woke up and started baking this delicious brazilian cake. The idea was to match the cake with the invitation's color. Pink, Brown and ivory!!!
And you know what? It is my favorite cake. White cake with Dulce de Leche filling!!!! The kids will love it! Enjoy the pictures!!! xoxo













Friday, September 3, 2010

...it will melt in your mouth



White cake with apricot and dulce de leche filling. Merengue icing and coconut on the top!!!