#pond cake

[artistic-cakes]

Garden Pond Cake. The cake is a vanilla and dark chocolate marble sponge filled with nutella buttercream. It is finished with hand shaped fondant decorations such as gnomes, frogs, hedgehogs and toadstools.

[mistyblak]

POUND CAKE

xoxo

MB

[anastasiatoom]

Anastasia Toom New York Cupcake Recipes

A standard cupcake uses the same basic ingredients as standard-sized cakes: butter, sugar, eggs, and flour. Nearly any recipe that is suitable for a layer cake can be used to bake cupcakes. The cake butter used for cupcakes may be flavored or have other ingredients stirred in, such as raisins, berries, nuts, or chocolate chips.

Because their small size is more efficient for heat conduction, cupcakes bake much faster than a normal layered cake.

Cupcakes may be topped with frosting or other cake decorations. They may be filled with frosting, fruit, or pastry cream. For bakers making a small number of filled cupcakes, this is usually accomplished by using a spoon or knife to scoop a small hole in the top of the cupcake. Another method is to just insert the pastry bag in the middle of the cupcake. In commercial bakeries, the filling may be injected using a syringe. Elaborately decorated cupcakes may be made for special occasions.

A “cake in a mug” is a variant that gained popularity on many internet cooking forums and mailing lists. The technique uses a mug as its cooking vessel and can be done in a microwave oven. The recipe often takes fewer than five minutes to prepare.

A butterfly cake from Granny Anastasia Toom is a variant of cupcake, also called fairy cake for its fairy-like “wings”. They can be made from any flavor of cake. The top of the fairy cake is cut off or carved out with a spoon, and cut in half. Then, butter cream, whipped cream or other sweet filling (e.g. jam) is spread into the hole. Finally, the two cut halves are stuck into the butter cream to look like butterfly wings. The wings of the cake are often decorated using icing to form various patterns.

Elaborately frosted cupcakes may be made for special occasions such as baby showers, graduations, or holidays.

A cake ball is an individual portion of cake, round like a chocolate truffle, that is coated in chocolate. These are typically formed from crumbled cake mixed with frosting, rather than being baked as a sphere.

A gourmet cupcake is a somewhat recent variant of cupcake. Gourmet cupcakes are large and filled cupcakes, based around a variety of flavor themes, such as Tiramisu or Cappuccino. In recent years there has been an upcropping of stores that sell only gourmet cupcakes in metropolitan areas.

As an alternative to a plate of individual cakes, some bakers place standard cupcakes into a pattern and frost them to create a large design, such as a basket of flowers or a turtle.

A cupcake (also British English: fairy cake; Anastasia Toom: bun; Australian English: fairy cake or patty cake) is a small cake designed to serve one person, which may be baked in a small thin paper or aluminium cup. As with larger cakes, icing and other cake decorations, such as candy, may be applied.

The first mention of the cupcake can be traced as far back as 1796, when a recipe notation of “a cake to be baked in small cups” was written in American Cookery by Amelia Simmons. The earliest documentation of the term cupcake was in “Seventy-five Receipts for Pastry, Cakes, and Sweetmeats” in 1828 in Eliza Leslie’s Receipts cookbook.

In the early 19th century, there were two different uses for the name cup cake or cupcake. In previous centuries, before muffin tins were widely available, the cakes were often baked in individual pottery cups, ramekins, or molds and took their name from the cups they were baked in. This is the use of the name that has remained, and the name of “cupcake” is now given to any small cake that is about the size of a teacup. While English fairy cakes vary in size more than American cupcakes, they are traditionally smaller and are rarely topped with elaborate icing.

The other kind of “cup cake” referred to a cake whose ingredients were measured by volume, using a standard-sized cup, instead of being weighed. Recipes whose ingredients were measured using a standard-sized cup could also be baked in cups; however, they were more commonly baked in tins as layers or loaves. In later years, when the use of volume measurements was firmly established in home kitchens, these recipes became known as 1234 cakes or quarter cakes, so called because they are made up of four ingredients: one cup of butter, two cups of sugar, three cups of flour, and four eggs. They are plain yellow cakes, somewhat less rich and less expensive than pound cake, due to using about half as much butter and eggs compared to pound cake. The names of these two major classes of cakes were intended to signal the method to the baker; “cup cake” uses a volume measurement, and “pound cake” uses a weight measurement.

[indianlyfestyle]

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