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Friday, June 22, 2012

Martha Stewart Rainbow Cakes

 Ingredients :

2 sticks (226 g) salted butter, room temperature
2 1/3 c (466 g) sugar--->i used 325 gr
5 egg whites, room temperature
3 c (375 g) flour
4 tsp baking powder
1 1/2 c (355 g) milk, at room temperature
Fruit paste : strawberry, lemon, orange, rose, pandan.
Red, orange, yellow, green, pink GEL food coloring. Liquid will not be vibrant enough!

Method:

Preheat the oven to 180 C. Grease and line how ever many 7” cake pans you have (I have three and I just reused them).

Sift together the flour, baking powder and salt. Set aside.

Cream the sugar and butter, then add the egg whites (I cracked them all into one bowl) and add them a little at a time.
Then, alternating between wet and dry, add the milk and flour mixture in two parts.

Divide the batter amongst 5 bowls (I did it by weight. Weigh your mixing bowl before you begin adding ingredients and then subtract the weight of the
bowl from the final measurement after the batter is completed. Divide that number by six and add that weight of batter to each bowl), and then whisk a
fair amount of the appropriate food color into each bowl. Keep in mind that the color of the unbaked batter will be the color of the baked batter.
Pour into the pans and bake for 15 minutes each.

When you remove them from the oven, let them rest on the cooling rack, in the pan, for ten minutes. Then flip, cover, and stash them in the fridge to
cool quickly.

Lemony Swiss Meringue Buttercream
To fill and crumb coat:
9 egg whites
1 ¾ c (350 g) sugar ----> i used 175 gr
4 sticks (532 g) of butter, room temp
2 tsp lemon extract

To frost:
5 egg whites
1 c (200 g) sugar ----> i used 100 gr
2 sticks (226 g) butter, room temp
1 tsp lemon extract

Cook the egg whites and sugar in a small saucepan over medium heat, whisking constantly, until the sugar is completely dissolved (test by rubbing some
between your fingers. If it's completely smooth, it's done). Pour into another bowl (a stand mixer is preferable) and whip on high speed until room temp. Then, on a medium-slow speed, add the butter, waiting until each piece is completely incorporated before adding the next. After all the butter has been added, turn the mixer back to high speed and whip until it has come together, about five minutes. Add the extract, beat briefly and then use.

If the buttercream seems soupy after all of the butter is added and does not come together after whipping, refrigerate for 5 to 7 minutes and continue
whipping until it becomes fluffy and workable.

Assembly
Stack the layers in your preferred order and fill and frost as you would any other cake.

Once frosted, the cake can be left on the counter without any problems, but feel free to refrigerate it. Just be sure that the cake is at room tempera
ture when serving or the frosting will be hard, not smooth.



Source : Whisk Kid and Masam Manis

Thursday, June 7, 2012

Lapis Legit ( Tanpa Tepung Terigu)


Akhirnya kesampain juga buat Lapis Legit tanpa Tepung Terigu, rasanya sama dengan Lapis pakai tepung cuma tekstur lebih basah sedikit tapi tidak eneg. Modifikasi dari resep Ayin. Thanks ya Ayin yang sudah berbaik hati mau konsultasi sebelum bikin kue ini.

Resep :

Bahan :
25 butir kuning telur
180 gram gula halus
275 gram mentega
3 sdm susu kental manis
1 sdt bumbu spekuk

Cara membuat:
1. Kocok kuning telur dan 80 gram gula halus hingga mengembang.
2. Dalam wadah lain kocok mentega,100 gram gula halus dan susu kental manis hingga megembang.
3. Campur kedua bahan diatas,aduk rata.
4. Panggang dengan api atas pada suhu 170 C sekitar 7 menit, selapis lapis hingga matang.
5. Lapis terakhir panggang dengan api atas bawah selama 10 menit.



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