Τετάρτη 27 Μαρτίου 2013

Chocolate Mint Brownies

Chocolate Mint Brownies

Ingredients

Brownie Base

1 box (1 lb 2.4 oz) Betty Crocker® Original Supreme Premium brownie mix
Water, vegetable oil and egg called for on brownie mix box

Filling

2 1/2 cups powdered sugar
3 tablespoons butter or margarine, softened
3 tablespoons whipping cream
2 oz cream cheese, softened (from 3 oz package)
1/8 to 1/4 teaspoon mint extract
2 drops green food color

Topping

1/3 cup whipping cream
1 1/3 cups (8 oz) semisweet chocolate chips
1/3 cup butter (do not use margarine) 
 
 
  1. Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 9-inch square pan with shortening or cooking spray. (For easier cutting, line pan with foil, then grease foil on bottom only of pan.) Make and bake brownie mix as directed on box. Cool completely, about 1 1/2 hours.
  2. In large bowl, beat filling ingredients with electric mixer on medium speed until smooth. Spread over cooled brownies. Refrigerate about 1 hour or until set.
  3. Meanwhile, in 2-quart nonstick saucepan, heat topping ingredients over medium-low heat, stirring constantly, until melted and smooth. Cool about 10 minutes or until lukewarm.
  4. Pour topping over filling; spread to cover. Refrigerate uncovered about 2 hours or until set. Before cutting into bars, let stand 10 minutes at room temperature. For bars, cut into 5 rows by 4 rows. Store covered in refrigerator.
via:  http://www.bettycrocker.com/recipes/chocolate-mint-brownies/39ae52eb-e13f-407c-aeda-6e234de14751

Chocolate-Mint Swirl Cake

Chocolate-Mint Swirl Cake

Ingredients

Filling

2 packages (3 oz each) cream cheese, softened
1/4 cup granulated sugar
1 tablespoon Gold Medal® all-purpose flour
1 egg
1/8 teaspoon peppermint extract
3 drops green food color

Cake

1 box Betty Crocker® SuperMoist® devil's food cake mix
1/3 cup Gold Medal® all-purpose flour
1 cup water
1/2 cup butter or margarine, melted
2 eggs

Chocolate and Mint Glaze

2 tablespoons semisweet chocolate chips
1 teaspoon shortening
1 cup powdered sugar
1/4 teaspoon peppermint extract
1 or 2 drops green food color
1 tablespoon corn syrup
3 to 4 teaspoons water 
 
 
  1. Heat oven to 325°F. Grease and flour 12-cup fluted tube cake pan, or spray with baking spray with flour. In small bowl, beat cream cheese with electric mixer on high speed until smooth and fluffy. Beat in granulated sugar, 1 tablespoon flour, 1 egg, 1/8 teaspoon peppermint extract and 3 drops food color until smooth; set aside.
  2. In large bowl, beat cake mix, 1/3 cup flour, 1 cup water, the butter and 2 eggs on low speed 30 seconds, then on medium speed 2 minutes. Pour into pan. Spoon cream cheese filling over batter.
  3. Bake 44 to 52 minutes or until toothpick inserted in center of cake comes out clean. Cool in pan 15 minutes. Turn pan upside down onto cooling rack or heatproof plate; remove pan. Cool completely, about 1 hour.
  4. In 1-quart saucepan, heat chocolate chips and shortening over low heat, stirring frequently, until melted; set aside. For glaze, mix powdered sugar, 1/4 teaspoon peppermint extract, 1 to 2 drops food color, the corn syrup and enough of the 3 to 4 teaspoons water to make a thick glaze that can be easily drizzled. Drizzle over cake. Immediately spoon melted chocolate over glaze in 1/2-inch-wide ring. Working quickly, pull toothpick through chocolate to make swirls. Refrigerate until serving time. Store loosely covered in refrigerator.
via:  http://www.bettycrocker.com/recipes/chocolate-mint-swirl-cake/b8e2c975-61a3-48ad-9477-0f553a73c8df

Chocolate Malt Ice-Cream Cake

Chocolate Malt Ice-Cream Cake

Ingredients

1 1/2 cups Gold Medal® all-purpose flour
1 cup sugar
1/4 cup unsweetened baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water
1/3 cup vegetable oil
1 teaspoon white vinegar
1 teaspoon vanilla
1 cup chocolate fudge topping
1 1/2 quarts (6 cups) vanilla ice cream, slightly softened
2 cups malted milk ball candies, coarsely chopped
1 cup whipping (heavy) cream
1/4 cup chocolate fudge topping
Additional malted milk ball candies, if desired 
 
 

  1. Heat oven to 350ºF. Grease bottom and side of springform pan, 9x3 or 10x2 3/4 inches, with shortening; lightly flour. In large bowl, mix flour, sugar, cocoa, baking soda and salt. Add water, oil, vinegar and vanilla. Stir vigorously about 1 minute or until well blended. Immediately pour into pan.
  2. Bake 30 to 35 minutes or until toothpick inserted in center of cake comes out clean. Cool completely, about 1 hour.
  3. Spread 1 cup fudge topping over cake; freeze about 1 hour or until topping is firm. In large bowl, mix ice cream and coarsely chopped candies; spread over cake. Freeze about 4 hours or until ice cream is firm.
  4. In chilled medium bowl, beat whipping cream with electric mixer on high speed until stiff peaks form.
  5. Remove side of pan; place cake on serving plate. Top with whipped cream. Melt 1/4 cup fudge topping; drizzle over whipped cream. Garnish with additional candies.
via:  http://www.bettycrocker.com/recipes/chocolate-malt-ice-cream-cake/a21ba883-acdb-4ce5-be00-55d80cc6a281

Electric Guitar Cake

Electric Guitar Cake

Print out this template and use it as a guide to cutting and assembling your guitar. 


Ingredients

Cake

1 box Betty Crocker® SuperMoist® yellow or devil’s food cake mix
1 cup water
1/2 cup vegetable oil
3 eggs
Tray or cardboard (19x11 inches), covered with wrapping paper and plastic food wrap or foil

Frosting and Decorations

1 1/4 cups Betty Crocker® Rich & Creamy chocolate frosting
Black food color
2 3/4 cups Betty Crocker® Rich & Creamy vanilla frosting
Betty Crocker® gel food color, as desired for guitar
4 pieces black licorice coil, uncoiled, or string licorice
4 small chewy fruit candies in desired color
6 chewy fruit-flavored gumdrops (not sugar coated) in desired color
2 candy-coated tropical fruit candies in desired color 
 
 
 
  1. Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom and sides of 13x9-inch pan. In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan. Bake as directed on box for 13x9-inch pan. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour. For easier handling, refrigerate or freeze cake 30 to 60 minutes or until firm.
  2. Meanwhile, in medium bowl, mix chocolate frosting and black food color to make black frosting. In small bowl, mix 1/3 cup of the vanilla frosting and black food color to make gray frosting. Place gray frosting and 2/3 cup white vanilla frosting in separate resealable plastic freezer bags; seal bags. Cut small corner off each bag. In another medium bowl, mix remaining vanilla frosting and desired food color to make guitar color.
  3. Using serrated knife, cut rounded top off cake to level surface; place cake cut side down on work surface. Cut cake as shown in template. Place cake pieces on tray as directed in template, attaching to tray with small amount of frosting.
  4. Spread thin layer of guitar frosting over top and sides of guitar body to seal in crumbs. Spread thin layer of black frosting over top and sides of guitar neck and headstock. Refrigerate or freeze cake 30 to 60 minutes to set frosting.
  5. Frost entire cake with same colors. If desired, place remaining black frosting in resealable plastic freezer bag and cut small corner off bag to pipe frosting. To extend guitar neck 1 to 2 inches onto body of guitar, pipe and fill in neck with black frosting. With white vanilla frosting, pipe and fill in contrasting design on body of guitar. On white design, pipe black rectangle about 1 inch from end of neck to create pickup. With gray frosting, pipe on frets, bridge and any additional accents as desired. For strings, add black licorice. Add small fruit candies at ends of strings. For tuning pegs, add gumdrops. For buttons on body, add tropical fruit candies. Store loosely covered.
via:  http://www.bettycrocker.com/recipes/electric-guitar-cake/11f9e698-0220-4993-997a-967c4112d34c

Barn Cake with Farm Animal Cupcakes

Barn Cake with Farm Animal Cupcakes

Ingredients

Cake, Cupcakes and Frosting

1 box Betty Crocker® SuperMoist® yellow or devil’s food cake mix
Water, vegetable oil and eggs called for on cake mix box
2 containers Betty Crocker® Rich & Creamy vanilla frosting
Red liquid food color
Betty Crocker® red gel food color

Barn Decorations

Tray or cardboard (20x15 inches), covered with wrapping paper and plastic food wrap or foil
5 thin pretzel sticks
6 graham cracker squares
1 1/2 cups shredded coconut
Yellow liquid food color
Green liquid food color

Chick Decorations

Reserved yellow coconut (from barn)
8 brown miniature candy-coated chocolate baking bits
4 small orange gumdrops

Sheep Decorations

4 red miniature candy-coated chocolate baking bits
8 brown miniature candy-coated chocolate baking bits
4 small white gumdrops, cut in half vertically
64 miniature marshmallows, cut in half crosswise

Pig Decorations

8 red miniature candy-coated chocolate baking bits
8 brown miniature candy-coated chocolate baking bits
1 roll Betty Crocker® Fruit Roll-Ups® strawberry chewy fruit snack (from 5-oz box) 
 
 
 
  1. Heat oven to 350°F (325°F for dark or nonstick pans). Grease or spray bottom and sides of 9-inch square pan. Place paper baking cup in each of 12 regular-size muffin cups. Make cake batter as directed on box. Pour 2 1/4 cups batter into square pan; divide remaining batter among muffin cups. Bake yellow cupcakes 15 to 20 minutes and yellow square pan 20 to 26 minutes) OR devil's food cupcakes 18 to 23 minutes and devil's food square pan 21 to 28 minutes or until toothpick inserted in centers comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes. For easier handling, refrigerate or freeze square cake 30 to 60 minutes or until firm.
  2. In small bowl, tint 1 cup of the frosting with red liquid food color to make pink frosting. In medium bowl, tint 1 1/2 cups of the frosting with red gel or paste food color to make desired color of red frosting for barn; set aside. Reserve remaining white frosting. Decorate square cake to make barn (step 3); decorate cupcakes to make 4 chicks, 4 sheep and 4 pigs (steps 4, 5, 6).
  3. Barn: Trim 1 side of square cake to form roof of barn; place cake near top of tray with roof at top of tray. Spread thin layer of red frosting over entire cake to seal in crumbs. Refrigerate or freeze cake 30 to 60 minutes. Frost sides and top of cake with remaining red frosting. Make vertical lines on top of cake to look like boards (use spatula or toothpick).
  4. For window, break 2 pretzel sticks in half; place near top of cake in square shape.
  5. For shutters, place 1-inch-square piece of graham cracker on each side of window.
  6. For sides and top of doorway, place 3 pretzel sticks near bottom of cake.
  7. For doors, place 2 1/2x1-inch graham cracker rectangle on each side of doorway.
  8. For roof, arrange eight 2 1/2 x1-inch graham cracker rectangles on top edge of cake, overlapping to form barn roof shape.
  9. For hay, place 1/2 cup of the coconut in resealable food-storage plastic bag. Add 2 drops yellow liquid food color; seal bag and shake to mix. Place small amount of yellow coconut at bottom of window and doorway (reserve remaining yellow coconut to decorate chick cupcakes).
  10. For grass, place remaining 1 cup coconut in resealable food-storage plastic bag. Add 2 drops green liquid food color; seal bag and shake to mix. Scatter green coconut on bottom half of tray. Decorate cupcakes and arrange on coconut grass.
  11. Chicks: Frost 4 cupcakes with white frosting. Top with reserved yellow coconut. For eyes, add brown baking bits. Cut orange gumdrops to look like beaks; place on cupcakes.
  12. Sheep: Frost 4 cupcakes with white frosting. For muzzle, spread 1/2 teaspoon pink frosting in small circle on each cupcake; add red baking bit for nose. For eyes, add brown baking bits. For ears, add white gumdrop halves, cut sides down. Place marshmallow halves on face for wool.
  13. Pigs: Frost 4 cupcakes with pink frosting. For snout, spread additional 1 teaspoon pink frosting in small circle on each cupcake; add red baking bits for nostrils. For eyes, add brown baking bits. For ears, cut 8 small triangles from fruit snack; place on cupcakes. Store loosely covered.
via:  http://www.bettycrocker.com/recipes/barn-cake-with-farm-animal-cupcakes/2a0223c9-5aa3-455f-8a23-a9c4cd3aab27

Birthday Cake Whoopie Pies

Birthday Cake Whoopie Pies

Ingredients

Cookies

1 box Betty Crocker® SuperMoist® party rainbow chip cake mix
3 tablespoons milk
1/4 cup vegetable oil
2 eggs

Filling

1/4 cup butter, softened
4 oz (half of 8-oz package) cream cheese, softened
1 1/4 cups powdered sugar
1 tablespoon milk
1 teaspoon vanilla

Garnish

Betty Crocker® Decors rainbow mix candy sprinkles 
 
 
  1. Heat oven to 350°F. Lightly spray cookie sheets with cooking spray, or line with cooking parchment paper or silicone baking mat.
  2. In large bowl, mix all cookie ingredients with wooden spoon until wet dough forms. Spray hands generously with cooking spray; roll teaspoonfuls of dough into 2-inch balls. Place about 1 inch apart on cookie sheets.
  3. Bake 10 minutes or until set. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
  4. Meanwhile, in medium bowl, beat all filling ingredients with electric mixer on medium speed 2 to 3 minutes or until smooth. Cover; refrigerate until ready to assemble.
  5. For each whoopie pie, spread desired amount of filling on bottom of 1 cookie. Top with second cookie, bottom side down; gently press together. Roll sides of pies in sprinkles. Store covered in refrigerator.
via:  http://www.bettycrocker.com/recipes/birthday-cake-whoopie-pies/b9d26ced-68ab-4fb8-80e2-d33e112c4bca

Flip-Flops Cake

Flip-Flops Cake

Print out this template and use it as a guide to cutting and assembling your flip-flops. 


Ingredients

  • 1 box Betty Crocker® SuperMoist® yellow cake mix
  • Water, vegetable oil and eggs called for on cake mix box
  • Tray or cardboard, covered with wrapping paper and plastic food wrap or foil
  • 2 containers Betty Crocker® Whipped vanilla frosting
  • Betty Crocker® assorted gel food colors
  • About 40 small round candy-coated fruit-flavored chewy candies
  • 1 roll Betty Crocker® Fruit by the Foot® chewy fruit snack (from 4.5-oz box)
  • 2 edible pansy or silk daisy flowers 
 
  1. Heat oven to 350°F (325°F for dark or nonstick pans). Grease or spray bottom and sides of 13x9-inch pan. Make and bake cake as directed on box for 13x9-inch pan. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour. Refrigerate or freeze cake 1 hour or until firm.
  2. In small bowl, mix 1 container frosting with food color to make desired color for sides of flip-flops. Reserve 1/3 cup frosting from second container. In small bowl, stir second food color into 1 cup of the remaining frosting to make desired color for top of flip-flops.
  3. Using serrated knife, cut rounded top off cake to level surface; place cut side down. Cut cake lengthwise in half. Continue cutting each piece to form flip-flop shape as shown in diagram. Place pieces on tray. Spread a thin layer of frosting for "sides" over each entire flip-flop to seal in crumbs. Refrigerate or freeze cake 30 to 60 minutes to set frosting. Frost sides of flip-flops with the same remaining frosting. Frost tops of flip-flops with second color frosting.
  4. Tint remaining 1/3 cup frosting with food color. To pipe frosting around top edge of flip-flops, spoon tinted frosting into small resealable food-storage plastic freezer bag and cut small tip off 1 bottom corner of bag. Pipe zigzag design. Place small candies around side edge of each flip-flop to look like jewels. Cut two 6-inch pieces from fruit roll; cut pieces lengthwise in half. Arrange on flip-flops for straps. Just before serving, top with flowers. Store loosely covered. 
via:  http://www.bettycrocker.com/recipes/flip-flops-cake/c7a5c9c1-1978-4871-b275-38a1240358db 

Banana Split Cookies

Banana Split Cookies

Ingredients

  • 1 box Betty Crocker® SuperMoist® strawberry cake mix
  • 1 box (4-serving size) instant vanilla pudding and pie filling mix
  • 1/2 cup vegetable oil
  • 2 eggs 
  • 1 banana, chopped
  • 1/2 cup semisweet chocolate chips 
 
 

  1. Heat oven to 350°F. In medium bowl, stir together cake mix, pudding mix, oil and eggs until well combined. Fold in banana.
  2. Onto ungreased cookie sheets, drop dough by rounded tablespoonfuls about 2 inches apart.
  3. Bake 8 to 10 minutes or until light brown (centers will be soft). Cool slightly; remove from cookie sheets to cooling rack. Cool 20 minutes.
  4. In small microwaveable bowl, microwave chocolate chips on High in 30-second increments, stirring in between, until melted and smooth. Use spoon or fork to drizzle melted chocolate over cooled cookies. Let chocolate set before serving.
via: http://www.bettycrocker.com/recipes/banana-split-cookies/8cd9abf7-5185-4dc6-b78a-6f39eedc60bc

Banana Split Cake

Banana Split Cake

Ingredients

Cake and Frosting

  • 1 box Betty Crocker® SuperMoist® white cake mix
  • Water, vegetable oil and whole eggs called for on cake mix box
  • 1 cup mashed bananas (2 medium)
  • 3/4 cup miniature semisweet chocolate chips
  • 1 container Betty Crocker® Rich & Creamy chocolate frosting 

 

Garnishes, as desired

  • Banana slices
  • Whipped topping
  • Betty Crocker® rainbow mix decorating decors
  • Cherries 
 
 

  1. Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 13x9-inch pan. In large bowl, beat cake mix, water, oil, whole eggs and mashed bananas with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Stir in chocolate chips. Pour into pan.
  2. Bake 38 to 42 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes.
  3. In small microwavable bowl, microwave frosting uncovered on High 20 seconds; stir. Microwave 5 to 10 seconds longer or until very soft and smooth; spread evenly over cake. Garnish as desired. Store loosely covered.
via: http://www.bettycrocker.com/recipes/banana-split-cake/89775938-100c-4caa-8111-30d6a830377f

Chocolate Cake And Cream Shots

Chocolate Cake And Cream Shots

Ingredients

  • 1 box (3.35 oz) Betty Crocker® Warm Delights® molten chocolate cake mix
  • 1/4 cup water
  • 24 fresh raspberries
  • 1/2 cup frozen (thawed) whipped topping 
 
 

  1. Make cake mix in microwave as directed on box, using 1/4 cup water. Refrigerate until cool, about 5 to 10 minutes.
  2. Divide cake into 6 portions; spoon 1 portion into each of 6 (1- to 2-oz) shot glasses. Top each with 3 raspberries, a spoonful of whipped topping and remaining raspberries. 
via: http://www.bettycrocker.com/recipes/chocolate-cake-and-cream-shots/c9bd2713-4152-44a4-9196-146e089cfec5 

"Hot" Chocolate Cake



Ingredients

Cake

  • 1 1/2 cups sugar  
  • 1 1/4 cups vegetable oil  
  • 1 1/4 cups buttermilk  
  • 1 1/2 teaspoons vanilla 
  •   2 eggs  
  • 2 1/4 cups all-purpose flour  
  • 1/3 cup unsweetened dark baking cocoa  
  • 2 teaspoons ground red pepper (cayenne)  
  • 1 1/2 teaspoons baking powder  
  • 1 1/2 teaspoons baking soda 
  •   3/4 teaspoon salt   
  • 1 1/4 cups hot water or hot strong brewed coffee

    Spicy Bittersweet Ganache

  • 10 oz bittersweet baking chocolate, chopped  
  • 1 1/2 cups whipping cream 
  •   1/2 teaspoon ground red pepper (cayenne)

    White Chocolate Ganache

  • 24 oz white chocolate baking bars or squares, chopped  
  • 1 cup whipping cream 
  •  1 tube (0.68 oz) red decorating gel




  1. Heat oven to 350°F. Grease 13x9-inch pan with shortening. In large bowl, beat all cake ingredients with electric mixer on low speed 30 seconds, scraping bowl often. Beat 2 more minutes on medium speed, scraping bowl occasionally. Pour batter into pan.
  2. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on cooling rack, about2 hours.
  3. Place bittersweet chocolate in medium heatproof bowl; set aside. In 1-quart saucepan, heat 1 1/2 cups whipping cream to simmering. Remove from heat; stir in 1/2 teaspoon red pepper. Let stand 10 minutes. Return whipping cream in saucepan to simmer. Pour over bittersweet chocolate. Let stand 2 minutes; stir until smooth. Spread ganache over cake. Refrigerate until set, about 1 hour.
  4. Place white chocolate in medium heatproof bowl. In 1-quart saucepan, heat 1 cup whipping cream to boiling. Pour over white chocolate. Let stand 2 minutes; stir until smooth. Spread evenly over bittersweet ganache. Drizzle decorating gel in rows over cake. Pull toothpick through rows in opposite direction to create swirled pattern. Refrigerate at least 4 hours or overnight.
via :http://www.bettycrocker.com/recipes/hot-chocolate-cake/a8a658fa-b5be-4ce9-978f-4a20da31c9d5













Lemon Mousse Cake

Lemon Mousse Cake

Ingredients

  • 1 box Betty Crocker® SuperMoist® lemon cake mix
  • Water, vegetable oil and eggs called for on cake mix box
  • 3/4 cup lemon pie filling (from 15- to 16-oz can)
  • 2 containers Betty Crocker® Whipped vanilla frosting 
 
 
  1. Heat oven to 350°F (325°F for dark or nonstick pans). Make, bake and cool cake as directed on box for two 8- or 9-inch rounds.
  2.  In medium bowl, gently stir pie filling into frosting.
  3.  Place 1 cake layer, rounded side down, on serving plate. Spread with 1 cup of the lemon mixture to within 1/4 inch of edge. Top with second layer. Frost side and top of cake with remaining lemon mixture. Store loosely covered. 
via:http://www.bettycrocker.com/recipes/lemon-mousse-cake/4bc720fe-1636-4566-bcc7-a53ba4431de8 

Rainbow Ring Easter Basket Cake

Rainbow Ring Easter Basket Cake

Ingredients

  • 1 box Betty Crocker® SuperMoist® white cake mix
  • Water, vegetable oil and egg whites called for on cake mix box
  • Yellow, red, blue and green food color
  • 1 container (12 oz) Betty Crocker® Whipped fluffy white frosting
  • 2 cups shredded coconut
  • Betty Crocker® Decorating Decors® multicolored candy sprinkles 
 
 
  1. Heat oven to 325°F. Generously grease 12-cup fluted tube cake pan with shortening or cooking spray. Make cake mix as directed on box, using water, oil and egg whites.
  2. Divide batter among 3 small bowls. Add few drops yellow food color to 1 bowl; mix well. Add red food color to second bowl to make pink. Add red and blue food color to third bowl to make purple. Pour half of the yellow batter into cake pan. Carefully pour half of the pink batter over yellow batter. Carefully pour half of the purple batter over pink batter. Repeat layers (do not mix colors).
  3.  Bake as directed on box until toothpick inserted near center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour. Place cake on serving plate.
  4. Divide frosting among 3 small microwavable bowls. Microwave 1 bowl on High about 5 to 10 seconds; add few drops yellow food color and stir until frosting is smooth enough to drizzle. With spoon, drizzle yellow frosting back and forth over cake in striping pattern until all frosting is used (allow some frosting to drip down onto plate in middle of cake, if desired). Microwave second bowl of frosting; add red and blue food color to make purple. Drizzle frosting over cake in same striping pattern. Repeat with last bowl, adding red food color to make pink frosting. Decorate cake with sprinkles.
  5.  Place coconut in resealable food-storage plastic bag; add few drops green food color. Seal bag and toss until coconut is evenly tinted. Sprinkle coconut on serving plate around cake and in center for “Easter grass.” 
via:http://www.bettycrocker.com/recipes/rainbow-ring-easter-basket-cake/5749bd11-1d96-4f20-b8ec-5df06508fca4 

Τρίτη 26 Μαρτίου 2013

Cupcakes φατσούλες

διακοσμηση cupcakes με ζαχαροπαστα 


Υλικά
  • Ζαχαρόπαστα (μαύρη, μπεζ, και λίγη κίτρινη)
  • Κουπ πατ στρογγυλές και οβάλ
  • Ένα πινέλο για  να ζωγραφίσετε λεπτομέρειες όπως τις βλεφαρίδες και τα φρύδια
  • Ένα χοντρό καλαμάκι
  • Μαύρο ή καφέ χρώμα ζαχαροπλαστικής
  • Λευκή τρούφα για έξτρα λάμψη στα μάτια
  • Μαχαίρι 

Διαβάστε περισσότερα.....http://genethlia.gr/cupcakes-faces/


Γκανάς σοκολάτας

 
Η γκανάς σοκολάτας είναι το απόλυτο γλάσο σοκολάτας αν και είναι πολύ εύκολο να τη φτιάξετε. Αυτή η συνταγή για γκανάς είναι πολύ ευέλικτη και έχει πολλές χρήσεις.

Η ποιότητα της σοκολάτας που θα χρησιμοποιήσετε παίζει σημαντικό ρόλο για το τελικό αποτέλεσμα. Όσο καλύτερη είναι η ποιότητα της σοκολάτας τόσο καλύτερη θα γίνει και η γκανάς. Μπορείτε να χρησιμοποιήσετε σοκολάτα γάλακτος, γλυκόπικρη ή λευκή σοκολάτα ανάλογα με το γλυκό που θα φτιάξετε.
Η προσθήκη λικέρ όπως κονιάκ, μπράντι ή ρούμι θα ενισχύσει τη γεύση της. 

Διαβάστε περισσότερα.......http://genethlia.gr/ganache-chocolate/

Συνταγή για royal icing

royal-icing-5 


Υλικά για  royal icing

  • Ασπράδια από 2 αυγά (τα οποία θα έχετε πλύνει καλά και πριν τα σπάσετε θα τα βουτήξετε για 10 δευτερόλεπτα σε νερό που βράζει)
  • 600 gr κοσκινισμένη ζάχαρη άχνη περίπου (η Louise προτείνει 900 gr ζάχαρης αλλά τονίζει πως πιθανώς δεν θα τη χρειαστείτε όλη. Εμείς, χρησιμοποιήσαμε 600 gr για δύο μέτρια αυγά για να πετύχουμε το σωστό αποτέλεσμα. Όπως θα δείτε και στη συνέχεια, θα πρέπει να σταματήσετε να προσθέτετε ζάχαρη άχνη στο μείγμα όταν η κρέμα αποκτήσει την σωστή πυκνότητα).
  • 1 κ.γλ. χυμό λεμονιού 

Διαβάστε περισσότερα.........http://genethlia.gr/royal-icing-syntagh/


Cake pops!

cake pops πώς γίνονται 0 

Τα cake pops μοιάζουν με χαριτωμένα μικρά γλειφιτζούρια και μπορούν να γίνουν σε οποιοδήποτε χρώμα ή γεύση θέλουμε. Τα τελευταία χρόνια είναι στη μόδα και όχι χωρίς λόγο. Μπορείτε να τα φτιάξετε για οποιοδήποτε πάρτυ, για γιορτές αλλά και βαφτίσεις, 

Διαβάστε περισσότερα.......http://genethlia.gr/cake-pops-how-to/

Νεοϋορκέζικο τσιζκέικ απο τον Jamie Oliver

γλυκα για παρτυ cheesecake 

Υλικά
  • 250 γρ μπισκότα digestive, θρυμματισμένα
  • 150 γρ ανάλατο βούτυρο, λιωμένο
  • 115 γρ ζάχαρη άχνη
  • 3 κουταλιές της σούπας κορν φλάουρ
  • 900 γρ τυρί κρέμα τύπου φιλαδέλφεια(πλήρες), σε θερμοκρασία δωματίου
  • 2 μεγάλα αυγά
  • 115 ml κρέμα γάλακτος
  • ½ κουταλάκι του γλυκού εκχύλισμα βανίλιας
  • ξύσμα από 1 λεμόνι
Για τα βατόμουρα
  • 400 γρ βατόμουρα
  • 3 κουταλιές της σούπας ζάχαρη άχνη 

Διαβάστε περισσότερα.....http://genethlia.gr/glyka-gia-party-cheesecake/



Τραιφλ Τιραμισου

γλυκα για παρτυ τιραμισου τραιφλ 1 



Θα χρειαστείτε:
Για το σιρόπι του καφέ
  • 150 ml δυνατό καφέ ή εσπρέσο
  • 50 ml Kahlua
  • 100 ml ζάχαρη
Για την κρέμα μασκαρπόνε
  • 300 ml κρέμα γάλακτος
  • 250 g τυρί μασκαρπόνε
  • 2 κουταλιές της σούπας ζάχαρη  

Διαβάστε περισσότερα......http://genethlia.gr/tiramisu-trifles/

Δημιουργίες με χωνάκια παγωτού!

γλυκα για παιδικα παρτυ χωνακια ποπ κορν
Οι μπάλες αυτού του παγωτού γίνονται εύκολα εάν λιώσετε marshmallows μαζί με βούτυρο και περιχύσετε με το μίγμα τα ποπ κορν.

Διαβάστε περισσότερα.........http://genethlia.gr/xonakia-idees-gia-glyka/

Φραουλόπιτα!

γλυκα για παρτυ φραουλοπιτα 1 



Υλικά για το παντεσπάνι
  • 4 ολόκληρα αυγά
  • 4 κρόκοι αυγών
  • 100 γρ ζάχαρη
  • 80 γρ αλεύρι, κοσκινισμένο
  • 60 γρ βούτυρο,  λιωμένο
Υλικά για την κρέμα
  • 100 γρ τυρί μασκαρπόνε, σε θερμοκρασία δωματίου
  • 50 γρ ζάχαρη
  • 250 γρ κρέμα γάλακτος
  • Λικέρ (Cointreau ή Grand Marnier ή οποιοδήποτε άλλο του γούστου σας)
  • Φρέσκες ​​γλυκές φράουλες κομμένες σε φέτες (κρατήστε μερικές ολόκληρες για τη  διακόσμηση)  
  •  
Διαβάστε περισσότερα.......http://genethlia.gr/fraoulopita/

Τούρτα φόρεμα απο cupcakes

τουρτα φορεμα cupcakes φ 


Τι θα χρειαστείτε για την τουρτα φόρεμα

  • Την αγαπημένη σας συνταγή για cupcakes.
  • Σαντιγί για να διακοσμήσετε τα cupcakes αλλά και για να τα “κολλήσετε” μεταξύ τους.
  • Ένα μεγάλο ορθογώνιο δίσκο.
  • Ζαχαρένια μαργαριτάρια ή ότι άλλο θέλετε για να διακοσμήσετε την τούρτα φόρεμα.
 Διαβάστε περισσότερα.....http://genethlia.gr/tourta-forema-cupcakes/

Πόση ζαχαρόπαστα χρειάζεται για να καλύψετε μια τούρτα

ζαχαρόπαστα ποσότητα 

Πολλές φορές, όταν χρησιμοποιείτε ζαχαρόπαστα για να διακοσμήσετε την τούρτα σας, είναι δύσκολο να καταλάβετε πόση ποσότητα θα χρειαστείτε. Αυτός ο πίνακας θα σας βοηθήσει να υπολογίσετε πόση περίπου ζαχαρόπαστα θα χρειαστείτε για να καλύψετε ένα στρογγυλό ή τετράγωνο κέικ. 

Διαβάστε περισσότερα......http://genethlia.gr/zaxaropasta-posotita/

Ζαχαρένιες καρδούλες

διακοσμηση τουρτας-ροζ καρδουλες 1 


Τι θα χρειαστείτε:
  • ζάχαρη λευκή κρυσταλλική
  • ασπράδι αυγού
  • χρώματα ζαχαροπλαστικής σε πάστα (ροζ και βιολετί)
  • μικρές cup pat σε σχήμα καρδιάς
 Διαβάστε περισσότερα.......http://genethlia.gr/zaxarenies-kardoyles/

Πώς γίνονται οι καρδιές μέσα στο κέικ;

κεικ με καρδιες 1 


Υλικά
  • Δύο δόσεις από την αγαπημένη σας συνταγή για κεικ
  • Χρώμα ζαχαροπλαστικής (της επιλογής σας)
  • Κουπ πατ σε σχήμα καρδιάς ή σε όποιο σχήμα θέλετε
 Διαβάστε περισσότερα......http://genethlia.gr/keik-kardies/

Τούρτες γενεθλίων: μερίδες και τρόπος κοπής

τουρτες 20 εκ. μεριδες 12

Πώς κόβονται οι τουρτες;

Για να σας “βγουν” οι μερίδες που δώσαμε παραπάνω, αλλά και για να καταφέρετε να σερβίρετε ισομεγέθη κομμάτια σε όλους τους καλεσμένους, θα πρέπει να κόψετε σωστά την τούρτα σας. 

Διαβάστε περισσότερα.....http://genethlia.gr/tourtes-merides-koph/

Τουρτα Μπομπ Σφουγγαρακης!

τουρτα μπομπ σφουγγαρακης 0 


Πώς θα φτιάξουμε την τουρτα 

Ψήνουμε δύο τετράγωνα παντεσπάνι (25εκ.). Αφήνουμε το ένα παντεσπάνι στην άκρη (επάνω σε χαρτόνι).
Τοποθετούμε και το άλλο παντεσπάνι επάνω σε χαρτόνι. Έπειτα το κόβουμε στη μέση για να έχουμε 2 μικρά ορθογώνια παντεσπάνι. Στη συνέχεια, κόβουμε το καθένα από αυτά εγκάρσια κι έτσι έχουμε τώρα 4 επίπεδα

Διαβάστε περισσότερα.....http://genethlia.gr/tourta-mpomp-sfouggarakhs/


Τούρτα με σχέδια ζέβρας

ζαχαροπαστα-τουρτα με σχεδια ζεβρας 

Για να φτιάξετε τα σχέδια ζέβρας   

  • Ζαχαροπαστα άσπρη και μαύρη
  • Μαχαιράκι
  • Λαδόκολλα 
Διαδικασία
Ετοιμάστε την τούρτα σας.  Απλώστε ένα φύλλο λαδόκολλας στον πάγκο σας...

Διαβάστε περισσότερα....http://genethlia.gr/zaxaropasta-zebra/

Πώς καλύπτουμε με ζαχαρόπαστα μια τούρτα

πώς καλύπτουμε με ζαχαρόπαστα μια τούρτα 


Πώς καλύπτουμε μια τούρτα

Ψήστε τα κέικ σας και αφήστε τα να κρυώσουν μέσα στα ταψάκια. Με ένα μαχαίρι κόψτε το επάνω μέρος έτσι ώστε τα κέικ να γίνουν επίπεδα. 

Διαβάστε περισσότερα .....http://genethlia.gr/zaxaropasta-texnhkh/ 

Τούρτα γενεθλίων με την τεχνική petal.

τούρτα γενεθλίων σε αποχρώσεις του γαλάζιου


Πώς θα φτιάξετε την τούρτα 

Ετοιμάστε τα παντεσπάνια και τη γέμιση για την τούρτα γενεθλίων επιλέγοντας τις αγαπημένες σας συνταγές. Βάλτε το πρώτο παντεσπάνι, σιροπιάστε, απλώστε τη γέμιση και τοποθετήστε το δεύτερο παντεσπάνι. Αν θέλετε να δώσετε περισσότερο ύψος στην τούρτα, προσθέστε με την ίδια διαδικασία ακόμη ένα παντεσπάνι. 

Διαβάστε περισσότερα....http://genethlia.gr/tourta-genethlivn-galazia/

Πως γίνονται τα διαγώνια επίπεδα σε μια τουρτα.

Τούρτα Εργοτάξιο 


Πώς θα τοποθετήσετε τα παντεσπάνια


  • Ψήστε τα παντεσπάνια σας, αφήστε τα να κρυώσουν και τυλίξτε τα με μια μεμβράνη. Τοποθετήστε τα στην κατάψυξη για 2 ώρες.
  • Βγάλτε τα από την κατάψυξη, βάλτε τα δίπλα-δίπλα και, αν χρειάζεται, κόψτε μια πολύ λεπτή φέτα από το πάνω μέρος έτσι ώστε και τα δύο παντεσπάνια να είναι επίπεδα και να έχουν το ίδιο ακριβώς ύψος. 
Διαβάστε περισσότερα.....http://genethlia.gr/tourta-ergotaxio/