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Pink Cake

Pink Cake



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Wheat.

Mix the yolks with water for 2 minutes. Add the sugar and mix for another 5 minutes. We will get a mixture with the consistency of a foam, aerated and very fluffy.

Add flour mixed with baking powder, cocoa, salt, ground hazelnuts, beaten egg whites and mix gently, lightly.

Pour into a tray lined with aluminum foil, greased with oil and sprinkled with flour on the bottom.

Bake over medium heat for 25-30 minutes (depending on the oven).

When it's cold we cut it in half horizontally.

Cream 1.

Mix the yogurt, sugar and strawberries for 2 minutes. We hydrate the gelatin in a little cold water then we put another 50 ml of water and we dilute it on a steam bath. We add it over the mixture, we homogenize it and we pour it in a high form, with a diameter of 24 cm, lined with food foil.

We put it in the fridge.

When it starts to harden, we put the first countertop over it.

Cream 2.

In two bowls we put, separately, the chocolate together with 150 ml of whipped cream.

Put on low heat and leave until the chocolate melts.

Let it cool.

Mix the rest of the whipped cream well.

Put the gelatin in a bowl with 2-3 tablespoons of water. Let it swell then add two cups of water (150 ml each) and dilute on a steam bath.

When it is only slightly warm, add it over the chocolate (one cup in each).

In the white one we add the mint syrup.

In two bowls, put 1/2 of the whipped cream and add the chocolate mixes. (Cold!)

Stir gently, gently until smooth. Do not rush, spoil the fluffy consistency of the cream.

Remove the bowl from the fridge and add the creams, putting two tablespoons of each, alternately, starting with the middle of the cake. We will get a pleasant visual effect when cutting.

Let cool and when it hardens slightly add the second top.

Let cool for a few hours (4-5)

With a firm movement we turn over on the plate and peel off the foil.

Mix the whipped cream well and color it pink with 3 tablespoons of beetroot juice (grated beets then squeezed and strained the juice).

Ornam..how we like it.


Red velvet cake

Whipped milk: You can use whipped milk if you have it. I used milk and lemon juice.

Divide the dough into 3: Divide the dough into 3. I used only a 15 cm baking tray and baked the tops one by one. You can choose to bake the dough in a larger tray and then cut countertops 15 cm in diameter.

I cooled the countertops in the fridge overnight, but you can let them cool for at least 3 hours.


  • 350 g flour
  • 4 eggs
  • 250 g sugar
  • 250 ml of milk
  • 200 ml of sunflower oil
  • 1 sachet of baking powder
  • 1 rum / vanilla essence
  • 1 tablespoon cocoa tip
  • a few drops of gel dye or red powder

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By Virginia | 2018-01-21T18: 26: 12 + 00: 00 January 25th, 2018 |

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& # 8211 Raspberry cake with meringue icing

This cake is all about leftovers. I & # 8217m talking about egg whites and frozen raspberries. I don't like wasting ingredients, more so when it comes to egg whites. So I always store the leftover ones in the freezer in an airtight container for later use. But then I realize there & # 8217s not much to use them at since my oven is a very old gas one that doesn & # 8217t allow me to control temperature so my possibilities are limited. For a while I was a bit unsure whether to keep storing the egg whites or not, but then I found this amazing recipe and now I might have to store egg yolks instead and keep making this amazing sponge cake.

As expected, since there & # 8217s no egg yolks involved, the sponge is quite white, but not dry or crumbly at all. I & # 8217m only saying this because my previous try at making a similar cake ended up with a sponge that was very hard to handle, it was literally falling apart. Not this one though! I could cut it and handle it with so much ease!

And as I was looking at the raspberry white cake while nibbling on the sponge scraps, I thought that maybe a raspberry mousse would be the perfect fit for such a delicate cake. My taste buds immediately agree, with just one addition & # 8211 a rose infused syrup to soak my cake with. Plus, I had a bag of frozen raspberries I wanted to use so the plan was set. Just one thing left & # 8211 the frosting! I looked at the 2 containers of egg whites, imagined the plan I had for the cake and decided & # 8211 Martha Stewart & # 8217s 7 Minute Frosting would work a treat in this combination. This silky, simple, light frosting is addictive. Not sure about you, but I always treat myself with a few spoonfuls of meringue whenever I make one, either for a sponge or a mousse, so this frosting is perfect. I have to say I might like it more than buttercream for more than just one reason: it & # 8217s cheap, it & # 8217s reliable, it & # 8217s quick, it & # 8217s easy, you can dye it any color you like without problems, it & # 8217s lighter than a buttercream, it holds its shape well, it doesn't harden in the fridge like buttercream does, it & # 8217s silky, it & # 8217s delicious .. need I go on with this list ?! If you haven & # 8217t not tried it yet, do give it a shot, it will surprise you!


How do I customize a Carousel Cake with Bow and Pink Roses especially for me and my little one?

Let's talk about decoration and personalization! Here, our dear ones, you are in the field of our most feverish passions! You see, when it comes to compositions, we offer a delicious variety. We have a choice. In decoration, however, only imagination is the limit! Almost anything you can imagine, we can transpose into the cake. Tell us! What are the little girl's favorite colors? Does he like a particular carousel? Does he have favorite characters? We want her face to light up when the cake comes! We want all guests to exclaim WOW! And so it will be!


Pink Rose Cake

Sift flour, baking powder and salt into a bowl.

In another bowl, beat the soft butter with the sugar well until you get a cream. Put the egg whites one by one, mixing well, then add the vanilla. Finally add flour and lightly warm milk, alternating the two ingredients and mixing well after each.

Divide the composition into 5 bowls evenly and color with the gel dye from a bright pink to a very light pink.

You can also use red dye but we must be careful to put one drop at a time and mixing well will reach the desired color.

Bake one at a time in greased and lined form with 22 cm flour, for 20 minutes at 180 degrees, preheated oven.

When it is ready, put it on baking paper, wash the tray, dry it and proceed as on the first sheet.

The cream is very easy to prepare:
Whip the cream well. Beat the mascarpone with powdered sugar and vanilla. Add a little whipped cream to the mascarpone composition, stirring gently from the bottom up so as not to leave the whipped cream.

Fill the cake: put the first sheet of light pink cream on top at the base and so on until we reach the light pink top.

Dress the cake in cream and refrigerate for a few hours.

The rest of the cream is divided into two or three bowls from bright pink to light pink.

It is put in the pocket with the tip no. 2c me (I used 2d like this I have) and roses are made on the cake starting from the bottom up. The decoration is made according to the imagination.


Candy cakes: original recipes for self-fulfillment

A simple, elegant and delicious cake can be made with cardboard cardboard boxes, souvenirs and other small items. Outside, they are wrapped in corrugated paper, foil or cloth, then decorated with candy. It is convenient to use sweets in the form of sticks, attaching them closely. Traditional rectangular candies in paper wrappers or thin thin candies will also do. Round, conical and spherical candies are used to decorate horizontal surfaces. If the candy wrappers are not elegant enough or do not match the colors, you can wrap them in pieces of foil. The same is done with assorted sweets obtained from the purchased sets.

Homemade cakes are the best from candy to beautiful candy, but not too weird. The classic composition should look harmonious, it is preferable to stick to 2-3 basic shades. Additional decorations will be artificial flowers, small toys, ribbons. You can make the top of the cake removable and put there little surprises: Easter eggs with toys, homemade cookies. It is important to pack everything so that the decorative elements are not scattered and not detached. By acting step by step, you can make a simple and elegant composition in just one hour. The well-decorated cake looks very impressive in photos and videos.


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