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Webmaster | 14. January 2007 @ 16:17
Not all people like coffee cakes. But I believe there are some coffee lovers like me out there will want to try out some coffee cake recipes. Click here.

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Webmaster | 22. December 2006 @ 16:17
Lava cake is perfect for parties, Savory Inn Chef David Nowakowski said, because it only takes 6-10 minutes to bake. It can be prepared ahead of time, stored in the fridge and then popped in the oven while guests are eating dinner. :) Want to know more? Click this [url][/url]
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Webmaster | 31. October 2006 @ 18:17

A Halloween cake is not only the perfect dessert for any Halloween party and a must have for someone with a birthday on or around October 31st, but also makes a great center piece for your food table if you are throwing any type of Halloween party. Here are two simple, yet impressive Halloween cakes that you can try this year.

Pumpkin Cake

No, we are not taking about a pumpkin flavored cake, but a light colored cake that looks like a pumpkin when you�re finished decorating it.

You will need 3 box mixes of white or yellow cake mix along with the additional ingredients like oil and eggs the box calls for. Prepare the batter as directed. Pour it into two bunt pans and bake according to the package directions. Allow the cake to cool completely.

Meanwhile, combine two to three cans of vanilla frosting in a bowl. You can probably make do with two cans, but if you prefer being able to work out any unevenness, or fix fingerprints made in there by little hands (what child can resist tasting frosting?), go with three cans.

Add enough red and yellow food coloring to the frosting mixture to turn it bright orange. Spread some of the frosting only on the flat side one of the cooled bunt cakes. Set the other one on top of it flat side down. You have a pumpkin shape. Use the rest of frosting mixture to frost the entire cake.

Use black icing to draw a carved pumpkin design on the cake. Some triangular shapes for the eyes and nose, as well as a large half moon shape will do the trick.

Spider Cake

Start with a boxed mix of devil�s food cake (or your favorite chocolate cake mix). Prepare the batter and bake it in two round pans according to the package instructions. Let it cool on a rack.

Scoop 2 cans of vanilla frosting into a large bowl and add enough green and yellow food coloring to turn it into a nice spooky green color. Spread a layer of frosting in between the two cake rounds. Use the rest to frost the entire outside of the cake.

Use black icing to draw a spider web on the top of the cake. Start by drawing lines across the top. Imagine the top of the cake is a clock. Draw a line from 12 to 6, then one from 9 to 3. Fill in the spaces with two more lines each. Then start working on the circles starting in the center of the cake and working your way out toward the edges of the cake.

Take a chocolate muffin, cut off the bottom and frost the entire top of it with chocolate frosting. Roll it frosted side down in chocolate sprinkles and place it in the center of the spider web on the cake. Add four pieces of black licorice to each side as legs.

Now all you�ll need is a spooky costume and you will be ready for an impressive Halloween party.

About the author:

Susanne Myers

Would you like to quickly make creative Halloween costumes that you and your children will be proud of -- for a fraction of the price of store-bought? Susanne Myers has co-authored a book to show you how -- no sewing involved. Visit to learn more.

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Webmaster | 19. September 2006 @ 18:17

Recipe 1

1 cups of different types of vegetable shortenings
1 teaspoon salt
2 teaspoons flavors (colorless)
2 pounds of confectioners sugar
to cup of water or milk (water is a good choice, but milk goes well with lavender color)

Combine all the shortenings, flavorings, and salts thoroughly. Add the powdered sugar. Slowly add water and gently mix all the ingredients until well blended. You will notice that after 2-3 minutes, the mixture will become creamy.


a) Try to keep the amount in exactly the same quantity as mentioned above. If you introduce lots of variations, you may not get the desired butter cream icing.
b) If you want to make your icing thin, add three to four big spoonfuls of corn syrup.
c) If you want to make chocolate butter cream, all you need to do is add cup of cocoa powder or three one ounce chocolate squares, mixed with one to two tablespoons of milk, to the other ingredients and proceed to mix well.

Recipe 2

cup vegetable shortening
cup of soft butter (you can add margarine also)
4 cups of confectioners sugar
2 tablespoons water (milk)
teaspoon almond, for flavor
A dash of salt

Mix the shortening, butter, and almond. Add confectioners sugar and gently mix by hand. Continue to add other ingredients and mix quickly, for six to seven minutes.

Here, too, you can add or 1/3 cup of cocoa powder to make chocolate butter cream.

If the icing is quite thin, you may add more powdered sugar, and in case you find it stiff, put a few drops of water or milk into it.

Recipe 3

Butter cream icing, which has a snow-white appearance as well as a yummy taste, is the best choice for frosting a cake. This so-called snow white butter cream is mostly used for decorating wedding cakes or any flat-surfaced cake and for making nail flowers. Remember to dry the flowers uncovered for at least a day. Flowers like apple blossoms or drop flowers are ready for use after four to five hours of air drying.

The good thing about snow-white butter cream is that it does not need refrigeration to become consistent and boasts a delicious taste as well. Heres a recipe for this delicious icing:

2/3 cup of water
4 tablespoons of meringue powder
12 cups confectioners sugar
1 cups vegetable shortening
teaspoon salt
teaspoon almond (for flavor)
teaspoon vanilla (for flavor)
teaspoon butter (for flavor)

Combine water and meringue powder in a bowl and mix it fast. Next, add four cups of confectioners sugar, one at a time. Mix the sugar at fast speed and lower the speed with each addition. Add the shortening, remaining sugar, salt, almond, vanilla, and butter, and mix them gently.

Note: All of the above butter cream icings are easy to make and yummy to taste, you can make all of them at one time and determine which one best suits the different designs on your cake.

About the author:

Michael Leembruggen

You can find more great cake decorating information at

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Webmaster | 4. June 2006 @ 17:02

Time after time I wondered about making this particular cheesecake; will it be good or will it be a fly by night idea? After all, who ever heard of putting shrimp into cheesecake?! Well it turned out to be a fantastic idea and you just can't believe how good it really is...

1 pounds cream cheese(get a good solid cream cheese not one of those presoftened ones)
1/2 pound sour cream
1 1/2 pounds fresh medium shrimp
1/3 cup green bell peppers chopped fine
1/3 cup red bell peppers chopped fine
1 large clove garlic minced
2 ounces butter
3 medium eggs
1/2 cup all purpose flour
1/3 cup heavy cream
6 ounces shredded New York sState sharp Cheese pepper as you like it.

Lining For Pan:

10 ounces dried unflavored bread crumbs
6 ounces melted butter

Tomato Sauce:

1/4 cup chopped onions
1 medium bay leaf
1 1/2 teaspoons dried italian seasoning
1 clove minced garlic
2 tablespoon olive oil
28 ounces crushed tomatoes (canned)

Cook, clean, and chop your shrimp.

Saute peppers, garlic, onions, in 2 ounces melted butter for 6-7 minutes on medium heat, add your shrimp and cook for 2 more minutes, drain well and put aside.

Beat your cream cheese so it is smooth, then add your sour cream and mix until fairly fluffy, add your eggs one at a time mixing well after each one.

On low speed gradually add the heavy cream until blended. Stir in the shrimp and vegitable mixture and sharp cheese now add the pepper.

Prepair your 10 inch x 2 inch springform pan:

In a medium mixing bowl place your bread crumbs and your melted butter, blend them together well.

Using melted butter and a pastry brush butter the sides of your springform pan.

press the buttered bread crumbs to the sides of the pan and the remainder to the bottom of the pan.

Pour the cheesecake into the pan and place in a preheated 300 degree oven for 55 minutes or until jelled( it might be slightly wiggly in the center but thats OK, but not mutch ) after 55 minutes shut OFF the oven and let it remain in there for 3 hours, then remove it and let it cool, when cool, remove it from th pan.

Prepair your tomato sauce while your cheesecake is cooling:

Saute your onions, garlic,and italian seasoning,and bay leaf in hot oil until vegitables are tender, add your tomatoes, simmer about 30 minutes uncovered on low heat or until you reach your desired consistency, remove the bay leaf from your sauce.

Serve hot over room temperature cheesecake.

About the author:

Andrew Krause is a Chef and Pastry Chef for over 30 years, at persent I own a Gourmet Bakery called The Cheese Confectioner. You can visit my site at

NOTE: You are welcome to reprint this article online as long as it remains complete and unaltered (including the about the author info at the end). Please a send a copy of your reprint to

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Webmaster | 15. April 2006 @ 13:59

The famous cat and mouse both have good, solid shapes, without fiddly bits, that are easy to cut from a cake. To achieve a furry effect, use a fork or flat knife to peak the royal icing - but work fast, it dries out surprisingly quickly. It's simple, just follow our

Tom And Jerry Cake Recipe and you will be soon receiving lots of love from your kids :)

Ingredients for Tom

1 12in x 10in (30cm x 25cm) cake
apricot glaze
1lb 8oz (680g) royal icing (later on this page)
1lb (450g) fondant: 7oz (200g) white; 4oz (115g) black;
4oz (115g) pink; pinch of red a few strands of spaghetti food-colouring pastes: black, pink, red, and (optional) violet


Level off cake if necessary and turn upside down. Using a traced template, cut round Tom's outline and place the cake on a board. Brush the cake with apricot glaze.

Cut out separate templates of his face and ear. It is a good idea to cut out two of each - one set to be positioned on top of the cake and kept in place with pins (Pic. 1) and the other to be kept for cutting out fondant.

Colour the royal icing grey with some black food colour. (Try adding a little violet as well to give it more depth of colour.) Spread it on to the sides and top of the cake, right up to the edges of the templates. Use a fork or knife to give the icing a round, furry finish while still wet.

Roll out the white fondant and cut out Tom's face from the second template. Remove the template on the cake and replace it with the fondant face. Knead together any surplus white fondant and mould a round white nose (see photograph). Stick it on top of the face with a little water.

Cut out an ear from pink fondant and, again, position it in place of traced template.

Roll a blob of black fondant into a small ball to finish off the tip of the nose. Roll out some more black fondant and cut out two eyes, two eyebrows, and a mouth. Stick in position. Make some tiny strips of fondant to indicate a cheek and shoulder.

Make a pinch of red fondant into a tongue and stick it on the mouth.

Make some highlights for his eyes and nose from white fondant. Paint on the outline of the eyes in black (see photograph).

Finally, break off some strands of spaghetti, paint them black, and push them into Tom's cheeks.

Ingredients for Jerry

1 9in (22.5cm) square cake
apricot glaze
1 lb (450g) royal icing
15oz (425g) fondant: 6oz (170g) white; 4oz (115g) black; 4oz (115g) pink; pinch of red
a few strands of spaghetti food-colouring pastes: black, pink, red, and chestnut brown


Proceed in exactly the same way as for Tom, but colour the royal icing chestnut brown instead of grey.

Royal Icing:

1 Ib icing sugar
2 egg whites


Finely sift the icing sugar. Whisk the egg whites until frothy and add the icing sugar 1 tablespoon at a time, beating thoroughly between each addition. Continue this beating until the mixture will stand in peaks. Add flavouring and color if wished. Keep the bowl covered with a damp cloth when piping.

For more Character Cakes, please visit:

About the author:

Robert Simic

Author of

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