Panda Bear Cake

Author: Delia // Category: , ,
Panda Bear Cake


Preparation Time: 1 Hr 30 Min
Total Time : 4 Hr 30 Min
Servings : 20

Ingredients
2 boxes Betty Crocker® SuperMoist® devil’s food or yellow cake mix

Water, vegetable oil and eggs called for on cake mix boxes
1 1/2 containers (1 lb each) Betty Crocker® Rich & Creamy chocolate frosting

Black food color
1 large marshmallow
2 small round chocolate-covered creamy mints

Tray or cardboard (20x18 inches), covered with waxed paper or foil
1 1/2 containers (1 lb each) Betty Crocker® Rich & Creamy vanilla frosting


Methods
  1. Heat oven to 350°F (325°F for dark or nonstick pan). Make and bake 1 cake mix as directed on box for 2 (8-inch) round pans, using water, oil and eggs. Make and bake second cake as directed on box for 13x9-inch pan. Cool cakes in pans 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour. Refrigerate or freeze cakes 1 hour until firm.
  2. Meanwhile, in medium bowl, mix 1 container plus 1 cup chocolate frosting with food color to make black frosting. Cut marshmallow in half crosswise. For eyes, attach 1 mint to each marshmallow slice with frosting; set aside.
  3. Using serrated knife, cut off top rounded portion of each cake to level surface. Turn cakes cut sides down. Cut cakes as shown in template. Place cake pieces on tray as directed in template, attaching to tray and each other with small amount of frosting.
  4. To “crumb-coat” cake, spread thin layer of vanilla frosting over head and thin layer of black frosting over ears, body and paws to seal in crumbs. Refrigerate or freeze cake 30 to 60 minutes.
  5. Frost head with some of remaining vanilla frosting. Frost rest of cake with some of remaining black frosting. To pipe on panda features, spoon vanilla and black frostings into separate resealable food-storage plastic freezer bags and cut small tip off 1 bottom corner of each bag.
  6. Pipe or spread vanilla frosting on body to create chest. Pipe or spread black frosting on head for patches around eyes. Place marshmallow eyes on patches. Pipe or spread black frosting on snout for nose and mouth. Pipe or spread vanilla frosting on back paws to create paw prints. Pipe outline around body and front legs with black frosting. Fill in outline with additional black frosting so front legs have a thicker layer of frosting than white chest. Using metal spatula, create a different texture on the body and front legs to further define legs from chest and back paws.

Easter Bunny Cake Recipe

Author: Delia // Category: , ,
Easter Bunny Cake from BettyCrocker.com

Easter is coming. Here is one of our favorite Bunny Cake recipes from BettyCrocker.com!
Preparation time: 30 min.
Total time: 2 hrs and 10 min.
Servings: 12

Easter Bunny Cake from BettyCrocker.com

Ingredients:

1 box Betty Crocker® SuperMoist® carrot cake mix
Water, vegetable oil and eggs called for on cake mix box
Tray or cardboard, covered with foil
1 container Betty Crocker® Whipped fluffy white frosting
1 cup shredded coconut
Construction paper
Jelly beans or small gumdrops
1 cup shredded coconut
Green food color

Instructions:

1. Heat oven to 350°F (325°F for dark or nonstick pans). Make and cool cake as directed on box for two 8-inch or 9-inch round pans.

2. Reserve 1 layer for another use or to make a second bunny. Cut 1 layer in half as shown in diagram. Put halves together with frosting to form body. Place cake upright on cut edge on tray.

3. Cut out a notch about one-third of the way up one end of body to form head (small end) as shown in diagram. Attach half of cutout piece from tail with toothpicks. Frost with remaining frosting, rounding body on sides. Sprinkle with 1 cup coconut. Cut ears from construction paper; press into notch on top. Use jelly beans for eyes and nose.

4. Shake 1 cup coconut and 3 drops food color in tightly covered jar until evenly tinted. Surround bunny with tinted coconut. Add additional jelly beans if desired. Store loosely covered.

High Altitude (3500-6500 ft): Follow High Altitude directions on cake mix box for two 8- or 9-inch round pans.

Source: Find more recipes at www.bettycrocker.com.

可爱小熊蛋糕

Author: Delia // Category: , ,
可爱小熊蛋糕的做法(早餐菜谱)




材料:无盐黄油160g、细砂糖182g、本鸡蛋160g(小型的约4个)、朗姆酒15ml、淡奶油25g、蜂蜜10ml、低粉192g、无铝泡打粉3g、融化的黑巧克力适量


可爱小熊蛋糕的做法(早餐菜谱)


做法:
1、黄油加热至融化;
2、加糖搅拌至糖融化;
3、分5次加入蛋液,每次都要搅拌均匀;
4、加入朗姆酒,拌匀;
5、加入蜂蜜,拌匀;
6、加入淡奶油,拌匀;
7、筛入低粉、泡打粉;
8、沿不规则方向切拌成均匀的糊状;
9、将面糊装入裱花袋;
10、挤入模具中约八九分满;
11、放入预热180度的烤箱,烤制25~30分钟;
12、出炉,晾凉后用融化的黑巧克力装饰,即可。


可爱小熊蛋糕的做法(早餐菜谱)


备注:
1、黄油、鸡蛋、淡奶油等需要提前从冰箱里取出晾至室温;
2、这次偷了个懒,没有打发黄油,而是直接把黄油加热至融化,这样作出的蛋糕组织稍紧密;
3、朗姆酒起到提香的作用,没有也可不加,但香味会稍受影响。


可爱小熊蛋糕的做法(早餐菜谱)

米老鼠椰香慕斯

Author: Delia // Category: ,
米老鼠椰香慕斯的做法(甜品)

可可戚风原料:牛奶120ml 色拉油80ml 鸡蛋5个(室温) 细砂糖100克 低筋面粉100克 可可粉25克

小苏打1/4茶匙(1克)柠檬汁1茶匙(5ml) 盐1/4茶匙(1克)


椰香慕斯原料:牛奶100ml 椰子粉1汤匙(15克) 砂糖20克 椰奶85ml 吉利丁3片 鲜奶油160ml


做法:


1) 将可可粉,20克细砂糖放入牛奶中搅拌均匀,接着加入色拉油和蛋黄,每加入一种原料时,务必确保充分拌匀。

2) 把低筋面粉、小苏打、盐混合后过筛,筛入搅拌好的巧克力牛奶糊中拌匀备用。

3) 在蛋清中加入柠檬汁,将剩余的80克细砂糖分三次加入蛋白,并把蛋白打至9分发。然后分3次将蛋白与巧克力面糊翻拌均匀,倒入模具中。

4) 放入提前预热的烤箱,中下层,以175度的温度,烤45分钟,出炉后立即倒扣晾凉。

5) 将晾凉的蛋糕脱模,分成均匀的蛋糕片,厚约1cm,用慕斯圈刻出米老鼠形状(或你需要的形状)备用。

6) 把椰子粉、砂糖、椰奶倒入牛奶中,用中火加热。将吉利丁用冷水泡软,加入煮热的牛奶中搅化后,自然冷却备用。

7) 用打蛋器把淡奶油打至浓稠尚可流动的状态(图12),将晾凉的牛奶与淡奶油混合均匀(图13)。

8) 用锡纸慕斯圈的外侧包好,放入一片蛋糕片,倒入做好的慕斯液(大约慕斯圈一半的高度),放入冰箱冷藏凝固。

9) 取出凝固好的蛋糕,放第二片蛋糕片,将剩余的慕斯倒入,表面抹平,放入冰箱冷藏凝固。

10) 彻底凝固好后,将蛋糕脱模,在蛋糕表面筛上可可粉即可。


超级啰嗦:

**烤制的蛋糕坯子的尺寸要比慕斯圈的尺寸大一些,这样便于用慕斯圈刻出需要的形状。

**蛋糕面糊制作过程中,注意蛋白在和面糊混合时,不要画圈搅拌,防止蛋白在搅拌过程中消泡,影响蛋糕的成型。一定要从底部用橡皮刀往上翻拌,以免出劲,影响膨发效果。

**蛋糕出炉好要立即倒扣晾凉,防止蛋糕回缩。一定要彻底冷却后再脱模,否则也会导致蛋糕的回缩。建议倒扣时间,不短于2小时。

**吉利丁片要提前用凉水泡软,然后才能使用。


**将吉利丁放入煮好的牛奶中后,要隔冷水冷却,使慕斯馅儿变得浓稠,但冷却的过程中需要搅拌,防止慕斯馅儿凝固。

**慕斯液分两次倒入,等第一次的慕斯冷藏凝固后再倒入第二次,这样有利于慕斯蛋糕的定型。

**第二片蛋糕片要比第一片小一些,这样再脱模后蛋糕外表更整洁美观。

**这个分量可以使用八寸蛋糕模、米老鼠慕斯圈来制作。


米老鼠椰香慕斯的做法(甜品)



米老鼠椰香慕斯的做法(甜品)



米老鼠椰香慕斯的做法(甜品)

可爱猫咪便当

Author: Delia // Category: ,
可爱猫咪便当的做法(便当菜谱)

猫咪原料:大米、海苔


配菜原料:
1.(洋葱圈)洋葱、鸡蛋、玉米淀粉、黑胡椒,面包糠
2.(土豆肉片)土豆、肉片、食盐、酱油、鸡精
3.(西兰花)西兰花、食盐
4.(鸡蛋玫瑰)鸡蛋、淀粉、食盐
5.胡萝卜、小番茄、豆腐、火腿肠、包菜


















做法:
可爱猫咪便当的做法(便当菜谱)
1.准备好所有食材原料
2.洋葱切成圆圈
3.鸡蛋加适量食盐、黑胡椒搅拌成蛋液
4.洋葱圈先粘上层淀粉
5.再粘一层蛋液
6.均匀裹上面包糠放锅里炸至金黄即可
可爱猫咪便当的做法(便当菜谱)
7.豆腐切成薄片备用
8.修出猫咪的耳朵、手、脚、尾巴,用盐腌一会入味
9.西兰花放入盐水里焯熟
10.鸡蛋加入适量淀粉搅拌均匀
11.摊成蛋饼
12.把蛋饼切成长条卷成蛋饼玫瑰
可爱猫咪便当的做法(便当菜谱)
13.土豆切块,肉片洗干净
14.锅里倒油,油热后放入肉片炒片刻,加入酱油、土豆、食盐至熟时加入鸡精
15.便当盒底铺上一层焯过水的包菜叶垫底,铺上洋葱圈,米饭用保鲜膜做出椭圆形猫咪的头放在合适位置
16.同样方法做出猫咪身体,旁边空隙填上土豆肉片、摆上耳朵、手、腿、尾巴
17.用火腿肠修出猫爪垫和耳朵、嘴巴装饰,摆上西兰花、胡萝卜刻花装饰,摆上蛋饼玫瑰、小番茄装饰,海苔剪出猫咪眼睛、花纹等,可爱的猫咪就诞生了


可爱猫咪便当的做法(便当菜谱)


Cardoon Custard--Sformato di Cardi

Author: Delia // Category: , , ,
Picture of Cardoon Custard--Sformato di Cardi Recipe

Ingredients

  • 5 stalks cardoons, about 15 inches long, about1 1 to 1 1/2 pounds
  • 4 tablespoons extra-virgin olive oil
  • 1 medium red onion, cut into 1/4-inch dice
  • 3 cups besciamela sauce, recipe follows
  • 4 eggs plus 3 yolks
  • 1/2 cup ricotta
  • 1/4 cup plus 1/4 cup freshly grated Parmigiano-Reggiano
  • Freshly grated nutmeg
  • 1/2 cup fresh bread crumbs, plus 1/4 cup toasted
  • Butter, for the mold

Directions

Bring 6 quarts water to a boil and add 2 tablespoons salt. Peel the fibrous part off the stalks of cardoons and cut each stalk on the bias into pieces 1/4-inch thick. Drop the pieces into the boiling water and cook 15 minutes, until tender. Drain and allow the pieces to cool. Preheat oven to 350 degrees F. In a 12 to 14-inch saute pan, heat the oil over medium heat until smoking. Add the onion and cook 7 to 9 minutes, until soft and light golden brown. Add the cooked cardoon pieces and cook until very soft, about 10 more minutes. Remove from the heat and cool. Place cool cardoon mixture into a mixing bowl and add besciamela, eggs and yolks, ricotta, and 1/4 cup Parmigiano and season with nutmeg, salt and pepper. Butter a bundt cake pan and sprinkle with breadcrumbs to coat. Pour the cardoon mixture into the prepared pan and place it in a roasting pan. Pour cool water into the roasting pan to come up 3 inches on the side of the bundt pan, and place it in the oven. Cook 1 hour, until sformato is just cooked through, then remove. The sformato is cooked when a toothpick poked into the center exits clean. Allow to rest 15 minutes before edging with a thin knife and turning out onto a plate. Sprinkle with toasted bread crumbs and remaining grated cheese before serving warm.

BESCIAMELLA SAUCE:

  • 5 tablespoons butter
  • 4 tablespoons flour
  • 3 cups milk
  • 2 teaspoons salt
  • 1/2 teaspoon freshly grated nutmeg

In a medium saucepan, heat butter until melted. Add flour and stir until smooth. Over medium heat, cook until light golden brown, about 6 to 7 minutes. Meanwhile, heat milk in separate pan until just about to boil. Add milk to butter mixture 1 cup at a time, whisking continuously until very smooth and bring to a boil. Cook 10 minutes and remove from heat. Season with salt and nutmeg and set aside. Yield: 2 cups

Classic Belgian Waffles

Author: Delia // Category: , ,
Picture of Classic Belgian Waffles Recipe

Yield: 8 to 10 (4 by 4-inch) waffles
Cook Time?: 3 minutes

Ingredients

  • 2 cups cake flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 4 large eggs, separated
  • 2 tablespoons sugar
  • 1/2 teaspoon vanilla extract
  • 4 tablespoons unsalted butter, melted
  • 2 cups milk
  • non-stick cooking spray

Directions

Preheat the waffle iron according to the manufacturer's instructions. In 1 medium bowl sift together flour, baking powder, and salt. Set aside. In a second bowl use the wooden spoon to beat together the egg yolks and sugar until sugar is completely dissolved and eggs have turned a pale yellow. Add the vanilla extract, melted butter, and milk to the eggs and whisk to combine. Combine the egg-milk mixture with the flour mixture and whisk just until blended. Do not over mix. In third bowl, beat the egg whites with an electric mixer until soft peaks form, about 1 minute. Using the rubber spatula, gently fold the egg whites into the waffle batter. Do not overmix! Coat the waffle iron with non-stick cooking spray and pour enough batter in iron to just cover waffle grid. Close and cook as per manufacturer's instructions until golden brown, about 2 to 3 minutes. Serve immediately.