REFRIGERATED CAKES : CAKES
Refrigerated Cakes : How Long Does Chicken Keep In The Refrigerator
- (of a vehicle or container) Used to keep or transport food or drink in a chilled condition
- (of food or drink) Chilled, esp. in a refrigerator
- (refrigeration) deliberately lowering the body's temperature for therapeutic purposes; "refrigeration by immersing the patient's body in a cold bath"
- (refrigeration) the process of cooling or freezing (e.g., food) for preservative purposes
- An item of soft, sweet food made from a mixture of flour, shortening, eggs, sugar, and other ingredients, baked and often decorated
- An item of savory food formed into a flat, round shape, and typically baked or fried
- A flattish, compact mass of something, esp. soap
- (cake) coat: form a coat over; "Dirt had coated her face"
- (cake) a block of solid substance (such as soap or wax); "a bar of chocolate"
- (cake) patty: small flat mass of chopped food
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This Coconut Cake is Absolutely wonderful, give it a try!
6 large eggs, separated
2 1/2 cups (350 grams) all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup (170 grams) unsalted butter, room temperature
1 3/4 cups (350 grams) granulated white sugar, divided
1 teaspoon pure vanilla extract
1 1/2 cups (360 ml) buttermilk
1/4 cup (60 ml) canned coconut cream (Coco Lopez is a popular brand) (optional)
1/2 teaspoon cream of tartar
Preheat oven to 350 degrees F (177 degrees C). Butter and flour, and then line the bottoms with parchment paper (or spray with Bakers Joy), two - 9 inch x 1 1/2 inch (23 x 3.75 cm) cake pans. Set aside.
Coconut Cake: While the eggs are still cold separate the eggs, placing the yolks in one bowl and the whites in another bowl. Cover the two bowls with plastic wrap and allow the eggs to come to room temperature before using (about 30 minutes).
In a mixing bowl sift or whisk together the flour, baking powder, baking soda, and salt. Set aside.
In bowl of electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes). Gradually add 1 1/2 cups (300 grams) of the sugar and beat until light and fluffy (about 2-3 minutes). Add the egg yolks, one at a time, beating well after each addition. Scrape down the sides of the bowl. Add the vanilla extract and beat until combined.
In a small bowl whisk together the buttermilk and coconut cream (if using).
With the mixer on low speed, alternately add the flour mixture and buttermilk mixture, in three additions, beginning and ending with the flour.
In a clean bowl of your electric mixer, with the whisk attachment, (or with a hand mixer) beat the egg whites until foamy. Add the cream of tartar and continue beating until soft peaks form. Gradually add the remaining 1/4 cup (50 grams) of sugar and continue to beat until stiff peaks form. With a rubber spatula gently fold a little of the whites into the batter to lighten it, and then fold in the remaining whites until combined. Do not over mix the batter or it will deflate.
Divide the batter and pour into the prepared pans, smoothing the surface with an offset spatula or the back of a spoon. Bake for about 35 to 40 minutes or until a toothpick inserted into the center of the cake comes out clean and the cake springs back when pressed lightly in center.
Place the cakes on a wire rack to cool, in their pans, for about 10 minutes. Then invert the cakes onto a greased rack. To prevent splitting, reinvert cakes so that tops are right side up. Cool completely before filling and frosting.
Frosting: In a stainless steel bowl over a saucepan of simmering water, place the egg whites, sugar, water, and corn syrup. With a handheld electric mixer beat the mixture for 3 to 4 minutes on low speed. Increase the speed to high and continue to beat for another 3 to 4 minutes or until the icing is shiny and satiny with soft peaks.
Remove from heat, add the vanilla extract, and continue to beat on high speed for another 1 to 2 minutes or until the frosting is thick. Use immediately.
Assemble: With a serrated knife, cut each cake layer in half, horizontally. Place one cake layer on your serving plate and spread with about 1/3 of the lemon curd and 2 tablespoons of coconut. Continue with the next layers, stacking and filling with the lemon curd and coconut. Frost the top and sides of the cake with the 7-Minute Frosting and then sprinkle with about 1 cup of coconut. Cover and refrigerate the cake until serving time.
2 large (60 grams) egg whites
1 1/2 cups (300 grams) granulated white sugar
1/4 cup (60 ml) cold water
1 tablespoon light corn syrup
1 teaspoon pure vanilla extract
2 cups (150 grams) sweetened shredded or flaked coconut
This is a very dense, very moist cake; it does not rise very high, but the recipe can be doubled if you prefer a taller cake with more layers. I like to make the cake the night before, to let the layers thoroughly chill before frosting them. It's a very forgiving and simple cake to make, yet it has a unique spiciness.
Preheat oven to 325 degrees
Very liberally butter two 9inch cake pans (1 tablespoon of butter per pan)
Sift together in a small bowl:
1 cup cake flour
1 teaspoon baking soda
pinch teaspoon salt
Add to 3/4 cup warm water, to dissolve:
1 teaspoon ground ginger
1/2 teaspoon ground cardamom
Melt in a double boiler (or carefully, directly in a saucepan):
4 ounces dark chocolate (72% cocoa is ideal)
In a large mixing bowl, thoroughly blend together:
6 tablespoons softened sweet cream butter
1 1/2 cups tightly packed light brown sugar
2 large eggs
1 large egg yolk
3/4 cup sour cream
Add the melted chocolate to the butter/sugar/egg mixture and blend thoroughly; add the dissolved spices in water; add the dry ingredients to this mixture and blend thoroughly.
The batter will be very soupy.
Pour into the two very liberally buttered cake pans.
Bake on the center rack for 25 - 30 minutes, until an inserted knife comes out clean.
Let the pans cool, then invert one layer onto the base of a covered cake dish; lay a sheet of waxed paper on top of this layer and then invert the second layer on top. (I find that if you leave the cake in the pans overnight, they are difficult to remove.) Chill the layers overnight.
Bring to a low boil in a medium saucepan:
1 cup heavy cream
1/4 cup turbinado sugar
1 teaspoon ground ginger
remove from heat, then add:
8 ounces dark chocolate, coarsely chopped
8 ounces white chocolate, coarsely chopped
...and stir until melted.
Let the chocolate mixture cool.
In a small bowl, let soften:
8 ounces sweet cream butter, cut into small pieces
Blend the cooled chocolate mixture with the softened butter. The resulting mixture will be very creamy; I prefer to let it chill and stiffen some before I frost the cake.
Remove the chilled cake layers from the refrigerator. Spread buttercream on the sides with a spatula and liberally on top of the bottom layer. Place the second layer baked side up on top of the first. Frost the sides and, again, liberally the top. (Repeat if you've doubled the recipe.) I like to sprinkle chopped candied ginger on top.
Refrigerate the cake until thoroughly chilled; and then remove from the fridge about 15 minutes before serving.
The frosting melts quickly in a warm house -- I make this during cooler months only.
Create a giant-sized pan cookie or brownie in a heart shape that will be a big hit. Ideal for refrigerated dough and brownie mix.
What's better than being presented with a favorite cookie? Getting one that's three times as big! Wilton's heart-shaped giant cookie pan serves up a fun, plus-sized treat with an extra helping of warm meaning. Measuring 11-1/2 by 10-1/2 by 1/2 inches, the heart-shaped aluminum pan heats gently and evenly to keep insides delectably moist while surfaces gently brown. And it couldn't be easier to use--simply press refrigerated dough into the form and bake, then cool and dust with sugar or decorate. Need ideas? There's a recipe included to get you started. Lightweight yet durable, the pan retains its shape even in high temperatures to provide many years of dependable (and yummy) service. Hand washing is recommended. --Kara Karll
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