6 Types of Icing used for Cake decoration

1. Buttercream Frosting:

 This is the main frosting that we use for our cakes and cupcakes. This type of frosting is made with icing sugar, liquid and shortening, butter or margarine. It is very popular because it's one of the best tasting frosting and looks great for most decorating projects.

Chocolate cake with buttercream

 It can be made into a thin or stiff consistency depending of the amount of sugar used - more sugar makes it stiff. It remains soft enough on all types of cakes and even flower designs can be cut with a knife. However, this frosting melts if it is kept in very hot conditions so it is not good for outdoor events like weddings, etc. The frosting can be stored in an airtight container in a refrigerator for up to 2 weeks.

Lemon Frosted cupcakes with buttercream frosting

2. Whipped Cream Frosting:

We offer this option of frosting for our cakes and cupcakes as well. It is creamy, delicate and sweet. This type of frosting is used made with icing sugar and whipping cream. Color can also be added but it works well with pastel colors only e.g. light purple, pink etc. It can be used on all kinds of cakes especially those decorated with fruits. It is very good for borders and large tip cake decoration. It is of a lighter consistency and should be used immediately if possible. The iced cake or cupcakes must be refrigerated if they'll not be used immediately. the cream frosting remains soft on cakes. This frosting is also not good for cakes used for outdoor events.

Whipped Cream

3. Glazes

This is the simplest form of icing. It is made with icing sugar and a liquid mixed to form a thin consistency. It is poured and drizzled on all types of cakes, cupcakes or cookies.

Home-made Glazed chocolate cupcakes

A good example of recipes with a type of glaze are Sugar cookies or Lemon drizzle cake. Glaze forms a shiny hard crust when it sets. Melted chocolate on its own can be a glaze as well.

 

4. Royal Icing

 This type of frosting made from scratch uses icing sugar, egg whites and liquid. An easier way is to use meringue powder and liquid (unfortunately meringue powder is not so easily available in Nairobi). Proper constituency of this icing is of pancake batter. When making this icing use grease free tools, any contact with grease will prevent peaks from forming. This icing dries candy-hard for lasting decoration. It is used for flower making, figure piping, making flowers on wire and decorating cookies.

 It can also be used on most cakes, however since it dries and hardens fast, you must work with it quickly. It is good for most climates since it sets hard and doesn't melt under a lot of heat.

Royal Icing

 5. Rolled Fondant

This type of icing is a combination of icing sugar, corn syrup, gelatin and food grade glycerine to make it pliable. It can also be made of icing sugar and melted marsh mellows. It is used on cakes with a firm structure like Pound cake or Fruit cake. It gives cake a smooth, sleek texture when finished and holds up very well. It can withstand high levels of heat and is therefore used a lot in outdoor events and occasions. It is particularly popular for wedding cakes with elaborate designs like bows and ribbons. However, not many people enjoy the texture when they eat it, it's chewy. It has a dough-like consistency that is rolled out before covering the cake. A butter cream or ganache layer (see below) is used on the cake before covering the cake with fondant. You can knead in the flavor or color preferred on the fondant. It stays semi-soft on cakes but it cannot be refrigerated or frozen.

Rolled fondant

6. Ganaches

This is a french term for chocolate melted with heavy cream. It is used on cakes and cookies and gives them a shiny, beautiful glaze.
You can make truffles if you beat until fluffy and stiff then form into balls. You can also chill the ganache, beat it and frost a cake with it.

Cake with Ganache

I hope this article can help you.

Coconut-Almond Chocolate Chip Cookies Recipe

Inggredients

• 1 cup sliced almonds
• 2 cups all-purpose flour
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• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 19 tablespoons (2 sticks plus 3 Tbsp.) unsalted butter, at room temperature
• 1 cup packed light brown sugar
• 1/2 cup sugar 
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• 2 large eggs, beaten
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• 1 teaspoon vanilla extract
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• 1 teaspoon almond extract
• 1/2 teaspoon coconut extract
• 1 cup white chocolate chips
• 1 cup semisweet chocolate chips
• 2 cups sweetened flaked coconut

 

Easy Coconut Cake Recipe

Total Time: 1 hr 55 min
Prep : 35 min
Inactive : 30 min
Cook : 50 min
Yield: 10 to 12 servings
Level: intermediate

 Ingredients
* 3/4 pound (3 sticks) unsalted butter, at room temperature, plus more for greasing the pans
* 2 cups sugar
* 5 extra-large eggs, at room temperature
* 1 1/2 teaspoons pure vanilla extract
* 1 1/2 teaspoons pure almond extract
* 3 cups all-purpose flour, plus more for dusting the pans
* 1 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon kosher salt
* 1 cup milk
* 4 ounces sweetened shredded coconut

For the frosting:
* 1 pound cream cheese, at room temperature
* 1/2 pound (2 sticks) unsalted butter, at room temperature
* 3/4 teaspoon pure vanilla extract
* 1/4 teaspoon pure almond extract
* 1 pound confectioners' sugar, sifted
* 6 ounces sweetened shredded coconut

Easy Cupcake With Recipe

 Ingredients

 

 * 200g unsalted butter, softened
 * 1 teaspoon vanilla extract
 * 1 cup caster sugar
 * 3 eggs
 * 2 1/2 cups self-raising flour, sifted
 * 1/2 cup milk

METHOD
# Step 1

Preheat oven to 180°C/160°C fan-forced oven. Line muffin or mini-muffin pans with paper cases.

# Step 2

Using an electric mixer, beat butter, vanilla and sugar in a small bowl until light and fluffy. Add eggs, 1 at a time, beating after each addition (mixture will separate at this stage). Transfer mixture to a large bowl. Stir in half the flour. Stir in half the milk. Repeat with remaining flour and milk until combined.
 

# Step 3

For 1/3 cup-capacity muffin pans use 2 level tablespoons of mixture. Bake for 15 to 17 minutes. Alternatively, for 1 tablespoon-capacity mini muffin pans use 1 tablespoon mixture. Bake for 10 to 12 minutes.
 

# Step 4

Stand cakes in pans for 2 minutes. Transfer to a wire rack to cool.

Kinds of Cake With Ingredient

Biscuit: Biscuit is a classic sponge cake that contains no butter or fats but alarge amount of separated eggs, initially making a biscuit lighter, drier, and tougher than a regular sponge-type cake. However, once a soaking syrup is added to the cooled cake, it becomes tender, moist, and the most ethereal of cakes. Example: Strawberries & Cream Layered Sponge
Bundt Cake:(Pronounced “bunt” with the “d” being silent.) This cake is baked in a special pan called a Bundt pan, a ring shaped pan with fluted sided, originally created to prepare German Kugelhopf cake. National Bundt Pan Day is November 15th. The modern Bundt pan was developed by the Nordic Ware company in 1950, and its fame rose after a Pillsbury-sponsored baking contest in 1966. Example: Lemon Sour Cream Cake, Chocolate Zucchini Cake, Orange Poppy Seed Cake, Bacardi Rum Cake, Pear Spice Bundt Cake
Charlotte: A Charlotte is made by lining a mold with a biscuit or sponge-type cake, then filling the mold with a Bavarian or whipped cream mixture, a fruit mixture, a mousse, or sometimes a gelatin mixture. A Charlotte Royale is made with multi-layers of sponge cake and jam. Charlotte Russe is surrounded by ladyfingers. A Charlotte should be made at least 4 hours in advance, and is served chilled. There are a number of decorative molds available in kitchen stores, but a springform pan with a removable bottom may also be used.
Cheesecake: Cheesecake is a rich, creamy, smooth, and dense chilled dessert, generally made with a mixture of cream cheese, sugar, eggs, cream, and flavorings. Cheesecakes are normally baked in a springform pan, in a water or steam bath to keep the cake creamy, and unmolded before serving, Cheesecakes are made with a pastry, cookie, or graham cracker type crust, but can also be baked without a crust. Classic cheesecake is a delicious creamy vanilla flavor with the added tartness of lemon and sour cream, such as found in New York Cheesecake and served plain or with a topping of whipped cream and berries. There are unlimited cheesecake flavor possibilities ranging anywhere from chocolate, coffee, lemon, berry to fruit. Examples: New York Cheesecake, Pumpkin Cheesecake, White Chocolate Pumpkin Cheesecake, Caramel Apple Cheesecake , Strawberry Cottage Cheese Cake
Chiffon Cake: A tender, moist, and rich tasting cake made with vegetable oil, along with eggs, flour, sugar and flavoring and is lovely served with fresh fruit or covered with a creamy frosting. The stiffly beaten egg whites along with baking soda or baking powder provide the leavening agent. Chiffon cakes are typically baked in a tube pan; however other shaped pans may be substituted, such as a heart shaped pan. Examples: Chocolate Chiffon Valentine Cake, Walnut Chiffon Cake
Coffee Cake: Served warm from the oven with a hot cup of coffee or tea, coffee cake can provide a relaxing respite from a busy day. A coffee cake does not necessarily containcoffee, but are typically flavored with cinnamon, apple, nuts, and fruits.  Coffee cakes are simple, yet rich and delicious, perfect for family dinners or when friends drop by. Most coffee cakes have a crumb or streusel topping made with variations of sugar, nuts, spices, butter, flour and oats. Examples: Old Fashioned Streusel Coffee Cake, Pear Nut Sour Cream Coffee Cake, Cranberry Coffee Cake, Chocolate Glazed Sour Cream Coffee Cake
Cupcake: Who can resist a cupcake? Sometimes called “fairy cakes,” these small and delightful cakes are made to serve one person. Almost any butter cake recipe can be used to bake cupcakes. Before the modern cupcake pans were developed, small cakes were often baked in individual pottery cups, leading to the popular term “cupcake.” Today’s modern baker has the advantage of using a muffin or cupcake pan with or without a paper liner, or even the more recent innovation of silicone baking cups. Examples: Vanilla Cupcakes, Red Velvet Cupcakes, Gingerbread Cupcakes, Grasshopper Cupcakes, Mocha Cupcakes, Coconut Cupcakes
Dacquoise: (Pronounced da-KWAHZ.) A Dacquoise is a light, crispy nut meringue, made with no flour, and is baked slowly until crisp and dry. The meringue is usually piped in discs, and sandwiched together with whipped cream, mousse, or Buttercream fillings. A Dacquoise is normally made with ground almonds or hazelnuts to provide a delicious nutty flavor.
Devil’s Food Cake: Devil's food cake is a chocolate cake, but moister and airier than other chocolate cakes and often uses cocoa for the chocolate flavor. Devil's food cake incorporates butter, egg whites, flour and less whole egg than other chocolate cakes and is made using hot or boiling water as the cake's main liquid instead of milk. This cake is usually baked in layers and filled and frosted with a rich chocolate frosting.
Flourless Cake: is a European style cake, also known as a torte. Made either with little or no flour, these cakes instead are normally made with ground nuts or cookie crumbs plus eggs and butter to produce a cake with such a rich and delicious flavor that you normally want to serve in small slices. Examples: Flourless Chocolate Almond Cake, Russian Mazurka, Triple Chocolate Pecan Cake
Fruitcake: These colorful cakes are a wonderful treat associated with the winter holidays that most people either love or hate. Fruitcake is generally dense and heavily laden with dried or candied fruit and nuts, and possibly rum or brandy along with flavorful spices. Because fruitcake is rich, it is normally served in small pieces. The proportion of fruit and nuts to the cake batter is normally high, having just enough batter to hold the mixture together. Fruitcakes can be eaten immediately, but are better when allowed to age by first wrapping in a cloth soaked in rum, brandy, bourbon, wine, or even fruit juice to preserve the cakes, wrapped tightly, then stored in a cool dark place. Light fruitcake is made with lighter-colored ingredients such as granulated sugar, light corn syrup, almonds, golden raisins, pineapple orange or lemon peels. Dark fruitcakes include darker ingredients such as brown sugar, molasses, walnuts, pecans, mincemeat, dates, and dark raisins or currants. Examples: Rich Walnut Fruitcake, Golden Fruitcake
Gateaux Cake: (Pronounced ga-toe.) Gâteau is a French cake, often a sponge type cake, and often made with ground almonds. Gateaux cakes tend to be fancier, often served after a special dinner. It is typically made in layers; the cake is sometimes soaked with flavored syrup to provide extra moistness, layered with a rich filling, and then frosted with a smooth Buttercream frosting.
Genoise Cake: (Pronounced JenWAHZ.) Genoise is a classic European sponge-type cake that is less-sweet than other sponge cakes, and may also contain butter to provide tenderness plus a richer and more flavorful taste. Genoise is a dry sponge cake, and is normally soaked with flavored syrup to provide extra moistness. To make Genoise cakes, whole eggs are beaten with sugar while heating over a pan of simmering water to dissolve the sugar and allow the mixture to whip higher, holding more air bubbles. After warming, the egg and sugar mixture is whipped until it is thick, light in color, and billowy like whipped cream. Lastly flour is folded in and butter may be added. Sponge cakes must be unmolded as soon as baked; otherwise the steam will soften and collapse the cake. Example:Black Forest Cherry Torte
Kuchen: (Pronounced COO-hen.) Kuchen in the German word for cake, and there are different recipe versions available with different fillings and crusts used. Typically Kuchen uses a sweet dough crust with a topping of fruit or fruit and custard combined, making Kuchen similar to a pie or a tart. Kuchens may also have a cinnamon sugar crumb topping. The fruit used in Kuchen is varied, but apple, plum, prune, apricot, peach and rhubarb are common. Some Kuchen recipes are similar to an upside-down cake, but the fruit and sugar mixture goes on top of the cake batter instead of the bottom, and is served directly from the pan. Kuchen was declared to be the official state dessert of South Dakota on July 1, 2000. Examples: Cherry Kuchen, Cranberry Cheese Kuchen
Kugelhopf: A European cake baked in a special Kugelhopf panwhich is a  deep, round, tube pan with ornate fluting. The cake is a sweet yeast cake studded with raisins, nuts, and candied fruits, and has a round pyramid shape when the cake in unmolded. Examples: Kugelhopf, Fruit and Walnut Kugelhopf
Madeleine: (Pronounced Ma-de-LEHN.) A small and tender French cake that is baked in a special pan called a Madeleine pan that has deep shell-shaped imprints.  The pan must be generously greased and floured to prevent the delicate cakes from sticking to the pan. Madeleine’s are sometimes thought of as a cookie, but are actually little buttery spongy cakes, sometimes delicately flavored with lemon, orange, or almond.
Meringue: (Pronounced muh-RANG.)Made from stiffly beaten egg whites and sugar, meringues can be added to a cake batter to make it lighter, or baked alone until it is crisp and dry. Meringue is wonderful sandwiched between butter cake or sponge cake layers to produce a cake full of texture and crunchiness. Meringues are made by beating egg whites and sugar until stiff, then either spread or piped onto a baking sheet in the desired shape, normally round. Meringue can also be baked like a pastry shell, making a delightful container to fill with a whipped cream, ice cream, or fruit.  Example: Chocolate Hazelnut Meringue Cake
Panforte:  (Pronounced pan-FOHR-tay.) This is a traditional Italian dessert containing fruits and nuts, resembling fruitcake.Panforte means "strong bread" which refers to the spicy flavor. The original name of panforte was "panpepato" (peppered bread), due to the strong pepper used in the cake. Most versions contain sugar, honey, chocolate, nuts, fruit, and spices, with a sprinkling of powdered sugar on top. This candy-like cake is usually made in a round shape. Serve a thin slice with coffee or a dessert wine after a meal, or enjoy with your breakfast coffee or afternoon tea. Example: Panforte di Siena
Petit four: These are tantalizingly small cakes approximately 1 inch square, although the cake may be cut into various shapes such as square, round, oval, or triangular. Petits fours are traditionally covered with a fondant or Buttercream icing and decorated with icing flowers or other embellishments. When displayed on a serving tray they are pretty to look at and difficult to resist.
Pound Cake: Original pound cake recipes called for either one pound each of eggs, butter, sugar and flour, or the batter was made using proportions of one-fourth eggs, one fourth butter, one forth sugar and one fourth flour. Today’s pound cakes may use different proportions with the addition of baking powder or baking soda and fruit or nuts, and optional flavorings. Pound cakes are typically dense, rich, buttery, and flavorful, perfect served with a cup of tea or coffee. Pound cake may be topped with a powdered sugar glaze, dusted with powdered sugar, served plain, or served with whipped cream or ice cream or with a fresh fruit topping. Examples: Cream Cheese Pound Cake, Whipped Cream Pound Cake, Blueberry Pound Cake, Southern Pecan Pound Cake, Bourbon Pecan Pound Cake
Swiss Roll Cake: Jelly roll, Roll Cake, Biscuit, Roulade, Roll Cake, Buche de Noel are other names and all included in the Roll Cake recipes, and may be as simple or as elaborate as you want to make them. Start with a sponge cake recipe, bake in a jelly roll pan, immediately turn upside down onto a towel sprinkled with powdered sugar, and then roll it up to cool. When cooled, gently unroll the cake and fill with your favorite filling such as fruit jams, ice cream, or sweetened cream cheese or whipped cream. Examples: Pumpkin Nut Cake Roll, Vanilla Cream Roll, Strawberry Roulade, Gingerbread Cake Roll
Shortcake: A pastry or biscuit that has a high ratio of fat to flour, resulting in a cake that is rich, crumbly, and tender. Strawberry Shortcake is a simple and delicious dessert, made with some type of cake such as a sponge cake, biscuit, or cream scone, then layered with lots of fresh sweet strawberries and sweetened whipped cream. This is a time-honored summer dessert, and as all-American as Mom’s apple pie. Example: Strawberry Shortcake
Sponge Cake: Sponge cakes are moist and light, with a bit of a spongy texture, are easily eaten plain without any type of frosting. Sponges are a versatile cake and made with a minimal of simple ingredients; eggs, sugar, flour and flavoring. With a typical sponge-type cake the egg yolks and egg whites are added separately. The egg yolks and sugar are beaten together until thick and light to incorporate air; the egg whites are beaten separately to stiff peaks, also to incorporate air, and then the egg whites and flour mixture are gently folded into the egg yolk mixture. Folding the ingredients in helps retain a light and airy texture to the batter. Most sponge cakes are made with no butter, and depending on the recipe there may be a small amount of baking powder added with the flour. A sponge cake recipe is generally used for making jelly roll-type cakes, baked using a jelly roll pan; the cake, being light, airy, spongy, and springy is flexible while still warm and easily rolled. A sponge cake, whether baked in a jelly roll pan or regular round or square cake pans, must be turned out of the pan as soon as it is baked, otherwise the cake will easily collapse from the steam. Example: Vanilla Cream Roll
Tea Cake: Tea cakes are pretty and elegant, traditionally served for afternoon tea, and especially pretty for special occasions such as Mother's Day. Tea cake is really any kind of cake that is sturdy enough to be picked up with your fingers. Lemon Tea Cakes are a butter cake recipe, cut into small squares that have a sweet icing drizzled over the top and then garnished with fresh fruit or Candied Edible Flowers. Example: Lemon Tea Cakes
Tiramisu: Tiramisu means “pick me up” in Italian, and because it’s so luscious you will feel picked up and carried away with bliss. Traditional Tiramisu is layers of sponge cake, sweet mascarpone cheese filling, coffee liqueur, espresso and chocolate.
Torrone: A nougat confection, traditionally served at Christmas in Italy and Spain. It is typically made with honey, sugar, egg whites and either toasted almonds, pistachios, hazelnuts, or walnuts. Torrones are also flavored with orange, lemon, vanilla and almond.
Torte: Torte is the German word for cake, though it is typically used to describe a moistcake made with many eggs, and often made with ground nuts or bread crumbs. Tortes may be either a multi-layered cake or a single layer. Examples: Chocolate Pecan Torte, Walnut Raspberry Torte
Trifle: A trifle is a dessert made in a deep glass bowl with straight sides. Trifles are typically made with a sponge cake or ladyfingers that are soaked in a syrup or liqueur and layered with custard, cream, fresh fruit, or preserves.
Upside-Down Cake: This is an old-fashioned type cake that features a beautiful arrangement of fruit of top of a butter-type cake. The fruit is placed in the bottom of the pan before baking; once the cake is baked the pan is turned upside to reveal the glistening fruit. Upside down cakes have traditionally been baked in a heavy-duty cast iron skillet. With a cast-iron skillet the butter and sugar for the topping can be heated on top of the stove, while also helping to butter and sugar to caramelize while baking. In place of a cast-iron skillet a round baking pan may also be used. Almost any fruit that is used in baking can be used for an upside-down cake. Pineapple Upside Down Cake is traditional, but apples, pears, pineapple, rhubarb, peaches, plums and bananas also make a delicious variation. Examples: Spicy Pear Upside Down Cake, Cranberry Upside Down Cake, Pineapple Upside Down Cake
Yeast Cake: Yeast cakes have a bread-like texture and use yeast as a leavener. Several holiday cakes are a yeast cake, many made with fruit and nuts. Examples: Kugelhopf, Fruit and Walnut Kugelhopf, Panettone, Stollen

Kransekake Recipe

Kransekake is a cake made from almonds, icing sugar and egg whites. The dough is a little coarser than marzipan and sometimes has specs of almond skin as a ‘rustic’ feature.  The cake is often served at holiday celebrations like Christmas and for weddings.  Even though kransekaker is a ‘cake’ it is rather more like a biscuit.  The word ‘kaker’ in Norway is used not just for cakes but describes any sweet bake as well.
Kransekake is made by cooking rings in different sizes, which are then stacked into a pyramid-shape.  It is held together by icing between the layers.  Usual decorations include tinsel, bonbons, lollies, sparklers and small Norwegian flags.  An ornament can be placed at the top of the cake for a particular occasion, eg: a star for Christmas, a birthday candle or a bridal figure for a wedding.  The cake can also be made upside down creating a basket for strawberries, thick custard or lollies.


In Norway, the dough can be bought in any food store which makes this a no-fuss cake.  However, if you want to make the dough from scratch the fuss is put back in.  The almonds need to be blanched, rubbed of skin and then dried overnight.  A grinder or food-processor is required to mince the nuts to create the paste.  Different flavours can be added such as apricot. Special kransekaker baking pans can be used but they are certainly not needed.  If you know how to roll playdough you can definitely roll kransekaker dough.

Some people say you need 18 rings for a traditional cake but it doesn’t really matter.  We like our krasekaker a little chewy so we make the rings thicker and bake for less time.  Putting them in the freezer also helps.  The more the cake is baked the harder the dough will become.

The icing to use is the same as pepperkaker, however, it is kept white as the colour comes from the decorations.  The icing is zig-zagged between each layer to fuse the layers together when it dries but it also gives an attractive ‘snow on a Christmas tree’ effect.  The decorations are either pinned on or glued with icing.

As this cake is very decorative it is often used as a centre piece for a celebration table.  It can sit out on the table for a couple of days (if everyone can resist) as it doesn’t need refrigeration.  Pieces are picked off from the bottom, to keep the top in tacked, and it is eaten by hand.  The cake has a sweet almond taste with a firm chewy texture and is very more-ish.  Good luck keeping it contained for more than a day!

Kransekake Recipe
This cake takes up to two days to make as the dough needs to rest and freeze.
Dough
500g of almonds
500g of icing sugar
4 egg-whites
Icing
1 egg-white
3 decilitres of icing sugar
Step 1
Skinning the almonds: Add only half the almonds to a pot of boiling water.  Turn off the heat and leave them for 2-3 minutes.  Pour the almonds into a strainer and rinse them under cold water.  Take a fistful of the almonds at a time and rub them in a towel to make the skin loose.  Pop the almonds out of their skin and leave to dry for a few hours or over night.
Step 2
Making the dough: Grind the skinned and unskinned almonds in an almond grinder or food processor.  Add the icing sugar and mix.  Add egg-whites until the mixture becomes stretchy and firm.  Cover the bowl with plastic and put in the fridge for a couple of hours.
Step 3
Baking the cake: Grease kransekaker moulds and sprinkle with semolina or fine bread crumbs.  Note: You can also make free-form rings by rolling them by hand.  No need for semolina or bread crumbs, instead use baking paper so the dough doesn’t stick to the baking tray. Heat oven to 200oC (390oF).  Take a lump of dough at a time and roll into finger thick lengths that fit the moulds and join by squishing them together. If making free-form rings, make the smallest first to guide ring size progression.  Make sure the rings overlap in size so they can rest on each other creating a pyramid shape. Cook the rings in the centre of the oven for about 10mins or until golden.  Cool them before putting them in an air-tight box.  Leave the box in the freezer for at least 24 hours.  This will make the kransekaker nice and chewy.
Step 4
Constructing the cake: Defrost the rings for 30mins minimum.  Make icing by beating one egg white with 3dl of icing sugar.  Fill the icing in an icing-bag.  Assemble the cake from biggest ring to smallest using the icing as glue by zig-zagging the icing across the rings.
Step 5
Decorate with tinsel, flags, party poppers, sparklers and wrapped lollies.

Steps to Make Kladdkaka Cake

Ingredients

Original recipe makes 1 cake Change Servings

Makes servings US Metric Adjust Recipe (Help)

• 1/2 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1 pinch salt
• 2 eggs

• 1 1/3 cups white sugar
• 1 tablespoon vanilla extract
• 1/2 cup butter, melted

Directions

1. Preheat oven to 300 degrees F (150 degrees C). Lightly grease an 8-inch pie plate.
2. Sift together the flour, cocoa powder, and salt; set aside. Stir the eggs into the sugar until smooth. Add the flour mixture, and stir just until combined. Pour in the vanilla extract and butter; stir until well combined. Pour into prepared pie plate.
3. Bake on the lower rack of the preheated oven for 35 minutes, or until the center has slightly set. Allow cake to cool for 1 hour in the pie plate. Serve warm, or refrigerate overnight and serve cold.

How to Make Angel cake

Makes: 12 servings
Prep 50 mins Bake 350°F 40 mins Cool 2 hrs

Angel Food Cake

 

 

Loved It?

Ingredients

• 1 1/2 cups egg whites (10 to 12 large)
• 1 1/2 cups sifted powdered sugar
• 1 cup sifted cake flour or sifted all-purpose flour
• 1 1/2 teaspoons cream of tartar
• 1 teaspoon vanilla
• 1 cup granulated sugar 

Steps to Make Frog Cake

Frog Cake 

Frog cake is a special Australian cake which resembles the frog’s face. It is a regular sponge cake frosted with cream and fondant. Frog cake is originally green in color but over the years, pink and brown colored cakes are also being made. It is also called “uniquely South Australian”.

History
This cake was first made by Gordon Balfour and John Balfour, founders of Balfours bakery in the year 1922. They were inspired to make this after a visit to  a European confectionary in France in 1920’s. Soon after introducing the cake, it became the mascot of Balfour’s bakery.
   
Ingredients and Preparation
Sponge cake is the main element for making frog cake. It is filled with jam and topped with whipped topping. Fondant is used to frost and finish the cake.

Egg, shortening, sugar and refined flour are the main ingredients for making the sponge cake. Any jam filling or any fruit topping can be used to flavor the cake.

Commercially, the sponge is cut mechanically and jam is applied in the centre. Whipped topping is used to obtain the shape of the face. It is covered into a green colored fondant. The mouth is shaped with a hot knife. Eyes are made using a black colored fondant.


Serving

·Small cup cake style frog cake can be made for individual serves.
·A full sized cake can also be made.
·It is served as a dessert.

Health and Nutrition Facts

Balfours single serve frog cake:
Serving size – 1 frog cake (90 g)
Calories – 360 cal, Fat – 12 g, Saturated fat – 6 g, Sodium – 200 mg, Total carbohydrates – 62 g, Sugar – 52 g, Protein – 2 g

·Frog cake is very high in calories, fat and sugar. 57% of the calories are contributed from sugar and 30% are contributed by fat. It qualifies as a junk food. It should be consumed occasionally. People who are overweight, obese and suffering from heart diseases should avoid consuming it.
·High fat can lead to increased risks of heart blockages and strokes.
·It should also be avoided by diabetic patients. Fondant prepared from zero calorie sweeteners should be used instead of high sugar fondant. This will reduce the intake of sugar as well as the calories.
·Fat free sponge can be made by avoiding the use of fat in the recipe and replacing it with yogurt or sour cream.

Frog cake with sugar free fondant
Serving – 1 cake (90 g)
Calories – 152, Fat – 3 g, Sugar – 0 g
·By just replacing sugar with zero calories sweeteners, the calorific value is reduced to less than half.
·This also makes the dessert diabetic friendly.

Trivia
Frog cake is recognized as  a South Australian heritage icon by the National Trust of South Australia.

Instructions:

Step 1

Make tongue at least 24 hours ahead of time. Add Christmas Red and Red-Red Icing Colors to 1/2 cup fondant to achieve shade used for tongue. Cut tongue pattern from fondant. Use pointed end of brush to score center line on tongue. Dip 1 in. of lollipop stick in water and wrap straight end of tongue around 1 in. end. To dry, place on flower former dusted with cornstarch. Let dry at least 24 hours.

Step 2

Using royal icing, make 24 tip 190 drop flowers. For flower centers, roll pieces of red fondant into little balls. Brush flower centers with water and attach. Let dry.

Step 3

Figure pipe flies using royal icing and tips 3, 6, 8, and 102. Let dry.

Step 4

Cut lily pad from cake circle using pattern. Tint fondant green, (reserve 1/4 cup of white fondant). Wipe cake circle with damp towel and cover with fondant.

Step 5

Roll edges of fondant under cake circle and trim. Mark vein lines with pointed end of decorator brush. Let dry; keep out of direct light to prevent fading.

Step 6

Ice 1-layer 14 in. cake smooth. Comb top and sides of cake. Insert dowel rods in center of cake to support lily pad and frog. Position lily pad.

Step 7

Make frog cake from a firm pound cake. Position frog cake on lily pad to decorate. Build up mouth, eyes and feet with tip 12. Cover whites of eyes with pieces of fondant. Cover head completely with tip 16 stars. Pipe in tip 4 pupils and mouth (smooth with finger dipped in cornstarch).

Step 8

For arms, cut dowel rod into two 6 in. lengths. Insert into cake. Pipe icing inside of "arm" as a foundation for "fingers". Insert 3 lollipop sticks in right arm for balloons. For "fingers" of open hand, cut 2 lollipop sticks to 3 in. lengths, fold in half and insert in arm. Outline legs and bottom body area with tip 4 strings. Cover body, legs, arms and fingers with tip 16 stars.

Step 9

For bottom border, pipe tip 70 leaves and tip 75 thick grass. Position flowers.

Step 10

Just before serving, position

10 Types of the World's Most Expensive Cake

If you like sweet foods, not hurt you to observe a variety of unique sweets and most expensive in the world. Extraordinarily expensive food will be served only for those of you who have reams of account contents 

10. Chocolate Variation

Prices of various kinds of chocolate are served at Mezzaluna, an Italian restaurant at Lebua Hotel, Bangkok is at 5.4 Million. This sumptuous desserts involve sheets of edible gold, champagne sherbet of champagne Roederer Cristal Brut 2000 and crème brûlée. The series concludes with sweet foods Perigord Truffle, Chocolate Mousse strawberries and a slice of chocolate cake.
 
9. Noka Chocolate

Noka chocolate is made is known as one of the most tender and delicious chocolate in the world. With a variety of materials best chocolate from around the world from countries such as Venezuela, Ecuador and Ivory Coast, is a valuable brown 8.6 Million per half kilo. It is conceivable chocolate with a variety of special flavors and aromas waiting to make your taste buds dance!

8. Cake Sultan

Cake is only served at Ciragan Palace in Istanbul, this cake is a cake with the most attractive and luxurious flavor that you can meet. Cake made for 72 hours contains figs, quince (a kind of orange) and pears soaked in Jamaican Rum for at least two YEARS!. Topping the cake is made of caramel, truffle and, can already be seen from the picture, sheets of edible gold. Price? 10 Million!

7. White Truffle

Truffle (a kind of mushroom) most delicate and the most expensive in the world is the white truffle or alba truffle of Piedmont region in Northern Italy. One pound of mushrooms can be expensive precious 5 Million. Mushrooms largest found in the world until now weighs 1.5 pounds, and was purchased by Stanley Ho, the Macau casino owner, at a price 33 Million!

6. Chocopologie

Chocopologie made Knipschildt is guaranteed to give you a special experience to your tongue. Chocolate shop, founded by Fritz Knipschildt in 1999 selling world's most expensive chocolate truffle, with a price of around 50 million rupiah per kilo or, 2.5 million rupiah per fruit. Brown made Knipschildt is only sold by order, you can visit the chocolate making at 12 South Main Street Norwalk, Connecticut, USA, to be able to try this little haven brown.

5. Macaroons Haute Couture

For matters of sweet foods, Pierre Herme is remarkable artist. With two big stores at the center of making macaroons in Paris and Tokyo, Pierre additional recipes featuring one each season changes (which means four in one year, not two or more, Paris and Tokyo did not know it durian season). The most famous macaroons they are meringue puffs made with material of your own choice! Based on the material chosen by the buyer, macaroon made Pierre could reach 70 Million Dollar price per kilo.

4. The Fortress Stilt Fisherman Indulgence

Foods made one in Sri Lanka is worth 145 Million. Food was once the second most expensive food in the world. The food is delicious and also not less interesting than the usual food. Food consisted of gold leaf cassata, as well as mango and pomegranate compote. This food would seem unusual if not given in the form of ornaments shaped chocolate sculpture of a fisherman and a stone weighing 80 carats akuamarin

3. Frrozen Haute Chocolate

Until now sundae made Serendipity 3 is always entered as a sundae (ice cream mix) world's most expensive, with prices up to 10 million rupiah per share. But this time, they're really trying like crazy. Frrozen Haute Chocolate for $ 250 Million This is the result of collaboration between Serendipity 3 and expert jewelry maker, Euphoria New York. This sundae is a blend of 28 kinds of chocolate, and 14 of them are the most exotic and most expensive chocolate in the world.
Sundae also contains 5 grams of edible gold and there is also a gold bracelet with diamonds at the bottom of the glass. In fact, special sundae is eaten with a golden spoon, and a few grains of brown and white diamonds, which you can save. Just be careful, do not swallow ya!

2. Platinum Cake.

It is not widely produced, but the cake is certainly worth 1.3 billion will not you miss the beauty of lustrous colors. This cake was made by Nobue Ikara, a renowned pastry chef from Japan, in recognition of women. Cake dedicated to the famous Japanese women such as Rinko Kikuchi and Chie Kumazawa is expected to encourage women to want to use the jewelry of Platinum

1. Strawberries Arnaud

We certainly know that the recipe Strawberries Arnaud is strawberry ice cream, with lemon and red wine. But the strawberry in the restaurant Arnaud in News Orleans, USA, not just ordinary pieces of fruit. The difference is in the topping, a 4.7-carat pink diamond ring that once belonged to Sir Ernest Cassel, the only one in the world. The food prices? 14 Billion Rupiah, why? because in addition to exclusive ring earlier, also served with strawberry drinks Charles X Crystal valuable 250 Million Rupiah per bottle.