Blueberry Loaf and Banana Carrot Cake
PEELing a little too BLUE? Brighten up the day with this #Madalicious bakes!
Blueberry Loaf
Ingredients:
1 (1 kg) pack SMMI MIX ‘N BAKE BUTTER CAKE MIX
1 tsp cinnamon powder
7 pc MAGNOLIA BROWN EGGS
3/4 cup MAGNOLIA GOLD BUTTTER UNSALTED , softened
3/4 cup cooking oil
1/2 (1 pc) cup grated carrot
1/2 (2 pc) cup mashed overripe bananas
1/2 cup water
1 cup roasted walnuts
Procedure:
1. Preheat oven to 350oF. Line two 6x3 inch loaf pans with baking paper. Set aside.
2. In a bowl and using an electric mixer with paddle attachment, combine butter cake mix, cinnamon powder, eggs, butter, oil, carrot, bananas and water. Beat until smooth in consistency. Add 1/2 cup of walnuts.
3. Pour mixture into prepared pans. Top with remaining walnuts. Bake for 45 minutes or until golden brown.
4. Chill cake for 1 hour before slicing.
Makes 16 servings.
(Yield 2 loaves at 8 slices per loaf/1 slice per serving)
Banana Carrot Loaf
Ingredients:
1 (1 kg) pack SMMI MIX ‘N BAKE BUTTER CAKE MIX
1 tsp cinnamon powder
7 pc MAGNOLIA BROWN EGGS
3/4 cup MAGNOLIA GOLD BUTTTER UNSALTED , softened
3/4 cup cooking oil
1/2 (1 pc) cup grated carrot
1/2 (2 pc) cup mashed overripe bananas
1/2 cup water
1 cup roasted walnuts
Procedure:
1. Preheat oven to 350oF. Line two 6x3 inch loaf pans with baking paper. Set aside.
2. In a bowl and using an electric mixer with paddle attachment, combine butter cake mix, cinnamon powder, eggs, butter, oil, carrot, bananas and water. Beat until smooth in consistency. Add 1/2 cup of walnuts.
3. Pour mixture into prepared pans. Top with remaining walnuts. Bake for 45 minutes or until golden brown.
4. Chill cake for 1 hour before slicing.
Makes 16 servings.
(Yield 2 loaves at 8 slices per loaf/1 slice per serving)
Link to recipe:
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Mirror Glaze Cake
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Inspired by -
How to make a shiny mirror glaze cake!
Here is what you'll need!
White Chocolate Mousse
Servings: 1
INGREDIENTS
8 egg yolks
¼ cup sugar
1½ cups heavy cream (for the eggs)
1½ cups white chocolate (over 30% cocoa butter)
2 cups heavy cream, chilled (for whipping)
PREPARATION
In a large bowl, beat the egg yolks with a hand mixer until frothy and airy, then mix in the sugar slowly. Beat until lemon-colored and fluffy.
Heat the cream in a pot over medium heat until steaming but not boiling, then slowly mix in half of the cream with the eggs – being sure to not cook the eggs by pouring too much cream inside before it’s mixed.
Pour the warm creamy egg mixture into the pot with the rest of the cream and cook over low heat, stirring constantly until the mixture has thickened enough to coat the back of a spoon without dripping off too much.
Mix in the white chocolate until smooth, then transfer the mix to a bowl and press cling film into the surface to prevent a skin from forming. Chill completely.
Once the white chocolate mixture is set, beat the cold cream in a large bowl until stiff peaks. Be careful not to overmix, it’s safer to undermix than the over mix.
Carefully fold in the white chocolate mixture into the cream, a little at a time, until folded in completely. Set aside for later use.
Mirror Glaze
Servings: 1
INGREDIENTS
300 milliliters water
1½ cups sugar
1 14-ounce can sweetened condensed milk
15 gelatin sheets
26 ounces white chocolate, chopped (over 30% cocoa butter)
Gel food coloring of choice
PREPARATION
Boil the water, sugar, and condensed milk in a pot for 1 minute, then remove from heat.
Bloom the gelatin in 8 cups of cold water for 5 minutes, then wring the gelatin sheets of excess water and mix into the sugar mixture.
Pour the liquid over the chocolate, letting it sit for 2-3 minutes to allow the chocolate to soften.
Using an immersion blender, carefully blend the chocolate and the liquid, making sure that you are not blending in air bubbles by lifting up the blender too high. It’s okay to go slow, just make sure it’s all blended with as little bubbles as possible, which will show up in the final product.
Sieve the mix into a large jug or vertical container to remove any excess bubbles. If there are still bubbles, continue to sieve back and forth. A trick to remove air bubbles from the surface is to manually pop them with a toothpick or to press cling film into the surface and remove the bubbles.
Separate the glaze into different containers and color them to your desire. We used red and white for this cake. Blend the coloring with the glaze until the color is distributed evenly, then cover each container with the cling film, pressing the film into the glaze to ensure that there is no skin when you are ready to use the glaze.
When you are ready to use the glaze, make sure each one is around 90-96°F, then pour the colored glazes back into one container. Swirl them if you’d like, then glaze your cake!
Mirror Glaze Cake
Servings: 8-10
INGREDIENTS
1 recipe White Chocolate Mousse
18 ounces strawberry jam, seedless
2 round vanilla cakes, prepared with box instructions and trimmed to 1 cm thick
1 recipe Mirror Glaze
PREPARATION
Spread the jam evenly into the bottom of a round 8-inch cake pan, then place one of the cake rounds on top. Freeze completely.
In a 9-inch by 3-inch silicone round cake mold, pour ⅔ of the chocolate mousse then tap the mold on the table to release any air bubbles.
Place the frozen cake & jam disc on top of the mousse, jam-side down. Press the cake down slightly, then cover it with the rest of the mousse. Place the 2nd cake round on top, pressing down until the mousse rises to the level of the cake. Carefully transfer to a freezer and freeze overnight. It is vital that the cake is 100% frozen through.
Place a can on top of a baking sheet, then carefully unmold the cake onto the can. Make sure to work quickly and that the glaze is already prepared.
When the mirror glaze i
7 ingenious appetizer ideas that you must try today. Puff pastry is your salvation!
7 ingenious appetizer ideas that you must try today. Puff pastry is your salvation!
Ingredients:
pastry dough - 600 g (21.16 oz)
sausages - 6 pieces
eggs - 1 piece
IN THE OVEN 180°C (356 °F)/30 MIN
Tray size 47 X 35 cm (18.4 in x 14 in)
pastry dough - 500 g (17.64 oz)
cottage cheese - 150 g (5.3 oz)
strawberries - 200 g (7 oz)
eggs - 1 piece
IN THE OVEN 180°C (356 °F)/30 MIN
Tray size 47 X 35 cm (18.4 in x 14 in)
pastry dough - 800 g (28.2 oz)
pastry cream - 300 g (10.6 oz)
peach compote - 200 g (7 oz)
eggs - 1 piece
IN THE OVEN 180°C (356 °F)/30 MIN
Tray size 47 X 35 cm (18.4 in x 14 in)
pastry dough - 600 g (21.16 oz)
apples - 3 pieces
melted butter - 100 g (3.5 oz)
sugar - 40 g (1.4 oz)
cinnamon -15 g (½ oz)
eggs - 1 piece
IN THE OVEN 180°C (356 °F)/30 MIN
Tray size 47 X 35 cm (18.4 in x 14 in)
pastry dough - 800 g (28.2 oz)
pressed cheese - 100 g (3.5 oz)
tomatoes - 2 pieces
eggs - 1 piece
IN THE OVEN 180°C (356 °F)/30 MIN
Tray size 47 X 35 cm (18.4 in x 14 in)
pastry dough - 700 g (24.69 oz)
boiled chicken leg - 200 g (7 oz)
pressed cheese - 150 g (5.3 oz)
mayonnaise - 30 g (1 oz)
eggs - 1 piece
IN THE OVEN 190°C/30 MIN
Tray size 47 X 35 cm (18.4 in x 14 in)
pastry dough - 500 g (17.64 oz)
sausages - 6 pieces
eggs - 1 piece
black sesame seeds - 10 g (0.35 oz)
IN THE OVEN 180°C (356 °F)/30 MIN
Tray size 47 X 35 cm (18.4 in x 14 in)
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Wilton 2D nozzle Piping Tutorial | 25 Cake border design Ideas | Cake decorating
* Here are the basic techniques of 2D nozzles and 25 border design ideas.
*Ateco #852 nozzle can be used the same way.
* The results may vary slightly depending on the type of cream.
* The buttercream used here used the macarons filling cream below.
How to make Chocolate Cake with Chocolate Buttercream Frosting | For Beginners | Step by Step
*** You can choose subtitles for the language you want with automatic translation.***
Piping tip : 2D
Ingredients
[For the cake]
*Divide the batter into three parts and make three cake sheets.
200 g (1 cup+1 Tbsp) brown sugar( You can replace it with Granulated Sugar. )
200 g (¾ cup + 2 tbsp) unsalted butter, softened plus extra for the tins
4 large eggs
200 g (1 1/2 cup + 2 Tbsp) all purpose flour
8 Tbsp cocoa powder(56 g)
1 Tbsp baking powder
1/4 tsp salt
½ tsp vanilla extract
4 Tbsp milk
[For chocolate buttercream]
300 g(1 1/3 cups ) unsalted butter(softened)
480 g(about 4 cups) icing sugar(shifted)
* If you don't like sweets, reduce it to 3 cups.
*It can be adjusted between 3 cups and 5 cups to suit your taste.
6 Tbsp cocoa powder(shifted)
5~6 Tbsp milk
1 tsp vanilla extract
[For chocolate ganache]
* Ratio 1 : 1
100 g dark chocolate
100 g hot fresh cream (*Whipping cream or heavy cream can be substituted by the same amount.)
Banoffee Pie For Beginners With A Peanut Butter Twist
Hi Everyone - Here's my latest tutorial showing how to make this Simple Banoffee Pie with a Peanut Butter Twist.
Recipe For Base :
300g of Digestive Biscuits / or Gram Crackers
95g of Butter
60g Peanut Butter
Recipe For Filling :
397g Can of Caramel
1 Large Heaped Tablespoon of Peanut Butter
Pinch of Salt
NB Refrigerator base preferably overnight and start the topping when you're ready to serve.....
Recipe For Topping :
300ml of Double Cream
3/4 Ripe Bananas
Chocolate Cadburys Flake (optional)
#banoffeepie #homebaker #recipes #dessert #simpledessertrecipe #caramel #banana #peanutbutter