Banana Bundt Cake (A special "freezer trick" )

       Banana Bundt Cake

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Exceptinally Moist and flavorful Banana Cake. A special "freezer trick" locks in the moisture…

Ingredients

½ cup softened butter

¼ cup canola oil

2⅛ cup sugar …(can less the sugar )

2 tsp lemon juice

1½ cup buttermilk

3 eggs

2 tsp vanilla

½ tsp salt

2 tsp baking soda

3 cups all-purpose flour

1½ cups smashed very ripe bananas, ady use 5 bananas montel

Instructions:

Preheat oven to 350 degrees

Grease and flour a bundt pan and set aside

Smash the bananas and mix in the 2 tsp of lemon juice and set aside

Using a hand mixer or your stand mixer combine, butter, oil and sugar and mix thoroughly

Add eggs one at a time and mix just until combined

Add vanilla, salt, and butter milk. Mix well, scrape edges and bottom of bowl to make sure everything is well combined

Add baking soda and flour mix gently and then add bananas and mix gently again.

Pour the cake batter evenly into the greased and floured bundt pan..ady use 9×3bundt pan and the rest in cupcake..   (do not fill bundt pan more than ⅔ full) and bake in the 350 degree oven for 50-60 minutes or until toothpick comes out clean.

Immediately after removing cake from oven. Put cake (still in the pan) into your freezer and freeze for 45-60 minutes. This will make the cake very moist…

NOTE: adunan ni agak banyak.. blh gunakan  bundt pan 10x3 pan.. *If you choose to make this cake in a 9×13 pan instead of a bundt pan lower the cooking temp to 275 degrees but still cook for 50-70 minutes, or until toothpick comes out clean.

Kek Tapak Kuda

Kek Tapak Kuda

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Sumber Resipi : BITTERSWEETSPICY

Ingredients:

 10 egg yolk

 5 egg white

 225g caster sugar

 30g ovalette (cake stabilizer)

 *110g plain flour or top flour

 *1/2 tsp baking powder (I used double-acting.)

 135g butter (melted)

 *10g milk powder or vanilla ice-cream powder

 (* sifted together)

 1 tsp vanilla essence
 1 tsp chocolate emulco

 Nutella chocolate spread OR hazelnut paste OR Nutella chocolate filling (recipe follows)

Method:

1.Prepare baking pans. Line & grease pans. Set aside.

2.In a mixing bowl, combine egg yolk, egg white, sugar & ovalette & beat until thick & fluffy. Add in flour & continue beating until well mixed.

3.Add in melted butter & vanilla & mix well.

4.Scoop up 5 big spoons of batter into a bowl & mix it with the chocolate emulco. Then pour into baking pans (Refer below for dimensions of pans.). Spread batter evenly.

5.Fill the rest of plain batter into a piping bag. Pipe batter onto chocolate layer. (I did not use  piping bag, just spooned batter.)

6.Bake for 20-25 minutes at 180 deg C. Once cooked, remove pan from oven. Then remove cake from pan & leave to cool.

7.Once cooled, cut off the edges of the cake. Then cut into 2 or 3, depending on the size of the pans. Spread Nutella / hazelnut paste / chocolate filling on the cake & fold into two. Wrap rolled cakes with grease paper or cling wrap & chill cakes before serving.

Chocolate filling:

 200g  Mohrenglane / Tulip / Selbourne chocolate

 1/2 cup (125g) butter (melted)

 1 bottle (400g) Nutella

 Melt chocolate using double boiler. Add in melted butter & Nutella & mix thoroughly. Set aside to cool & thicken it before spreading onto cakes. ( I placed the filling in the fridge for few minutes so that it will thicken, but don't leave it there too long or it will harden.)

Kek Kukus Buah @ Prune

Kek Kukus Buah @ Prune 

NOTE : All images are the property of Ady Greatsword Empire Kitchen Recipes and any reproduction is strictly prohibited. Let me make this clear: PLEASE DON"T STEAL MY PICTURES or IDEAS( Presentation), it's not cool aND it's illegal

Resepi By: http://fuzzymazing.blogspot.sg

Bahan-bahan:

A

250g butter (softened)

100 fine sugar

1 tsp ( I used 1/2 tsp) ground nutmeg

1/4 tsp (I used 1/2 tsp) orange essence

1/2 tsp vanilla essence

2 large eggs

B(combined & sifted)

250g plain flour

1 tsp baking soda

1 tsp cream of tartar

C(combined)

100g mixed dried mixed fruits*

200g dried black currants* - *me used prune

50g walnuts (chopped into small pieces)

20g plain flour

D

200g castor sugar (for burnt sugar) 

Method:

Heat a steamer over medium heat.

Combine A, except eggs, mix with a wooden spoon.

Add eggs, one at a time, & blend well. Do not overmix.

Add B &mix well.

Add C & mix well. Do not overmix.

Prepare burnt sugar by placing D into a heavy skillet over medium high heat, stirring constantly with a wooden spoon as sugar melts. When it becomes very dark brown, remove from heat and carefully add to the fruit cake mixture. (NB: the burnt sugar will harden almost immediately, the hardened ones can still be added to the batter in the baking pan.)

Pour mixture into a lined & greased baking pan (8x8x4").  Then cover pan with aluminium foil & tie the pan with a string again. Make sure the pan  is water-proof.

Steam the cake for 4 hours. Then remove pan from steamer. Leave pan aside for 10 minutes. Then remove cake from pan. Leave to cool.

Marble Butter Cake

Marble Butter Cake

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Ingredients:

8 large eggs, separated

250g castor sugar

340g unsalted butter

250g all purpose flour

1 1/2teaspoons baking powder

1 teaspoons vanilla extract

2 tablespoons good quality cocoa powder

1/4 teaspoon salt  

Method:

1. Preheat oven at 160°C with a wire rack in the middle. Sift flour, baking powder and salt in a bowl. Set aside.

2. Cream butter in the bowl till light and fluffy. In a separate bowl, whisk the egg yolks with the 100g sugar till light. Gradually add this into the butter and beat on medium speed till just incorporated. Add in all purpose flour into the mixture in 3-4 batches.

3. Whisk the egg whites till formy. Gradually add the remaining 150g of sugar until stiff peaks form. With a spatula, fold in the meringue into the egg yolk mixture in 3-4 batches. Add in vanilla extract until incorporated.

4. Divide the batter into two, 3/4 in one batch and the rest in another bowl. Sieve cocoa powder over the lesser batch and fold to mix well. Pour batter into tin, alternating between the two mixtures, starting with the yellow batter. Rap pan on counter several times to eliminate air bubbles. With a long skewer, swirl around the batter to create the marble effect. Bake for 40-55 minutes or until a tester inserted into the middle of the cake come out clean.

5. Cool on wire rack completely before serving. Cake keeps at room temperature up to three days and can be frozen up to 3 months.

Ady Greatsword Empire Kitchen Recipes,,

Ady

greatsword_blader@hotmail.com

Chocolate Ice Cream Strawberry Marble Cake

Chocolate Ice Cream Strawberry Marble Cake 

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INREDIENTS

250 GM BUTTER MELTED*
230 GM CASTER SUGAR
9 NOS. EGG YOLK
7 NOS. EGG WHITE
1 TBLSP SPONGE GEL OR OVALETT(CAKE STABILIZER)
1/2 TSP BAKING POWDER
20 GM STRAWBERRIES ICE CREAM POWDER
230 GM TOP FLOUR (SIFTED)
1 TSP VANILLA ESSENCE
1 TSP STRAWBERRY EMULCO*
1 TBLSP COCOA POWDER(SIFTED)*
1 TBLSP CHOCOLATE PASTE OR EMULCO*
10 GM ICE CUBES

METHODS(ALL IN 1 METHODS)

1. IN A MIXING BOWL ADD ALL ABOVE ING EXCEPT WITH * AND BEAT AT SLOW FIRST THEN

HIGH SPEED UNTIL FLUFFY.

2. ADD IN MELTED BUTTER MIX WELL USING YR WOODEN SPOON.

3. DIVIDE INTO 3 DIVISION, 1 PLAIN I WITH STRAWBERRY EMULLCO AND A LITTLE PINK 

COLOUR, AND 1 WITH COCOA POWDER AND CHOC EMULCO.

4. PREHEAT OVEN AT 180, AND PREPARE 9 X 9 X 3 BAKING TINS LINE THE BASE WITH PAPER

AND BRUSH ALL AROUND WITH BUTTER.

5. START TO ARRANGE THE BATTER FROM THE CENTRE, 1 SCOOP PLAIN, CHOCOLATE AND 

STRAWBERRY, REPEAT PROCEDURE UNTIL FINISH.

6. BAKE FOR ABOUT 45 MINS TO 1 HR

Ady Greatsword Empire Kitchen Recipes,,

Ady

greatsword_blader@hotmail.com

RICH MARBLE CHOCOLATE CAKE SHEILA MAMBO

RICH MARBLE CHOCOLATE CAKE SHEILA MAMBO

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Ingredients :

·                     125g dark chocolate couverture - diced and melted

·                     125g butter

·                     125g castor sugar

·                     2 eggs - slightly beaten

·                     155g self raising flour

·                     80 ml butter milk

·                     1 teaspoon vanilla essence

Method :

1.          Cream butter and sugar till light.

2.          Pour in the eggs, a little at a time. Add in vanilla essence. Continue beating.

3.          Add in flour alternately with buttermilk, starting and ending with flour.

4.          Divide the mixture into 2. Add one portion with the melted chocolate and leave the other one plain.

5.          Grease well, a small baking tin. Spoon 2 tablespoons of plain mixture onto the middle of the baking tin. Top it with 2 tablespoons of chocolate mixture. Continue the proses until all the mixture is used up.

6.          Bake in a preheated oven at 170 C for 45 minutes or till done.

Ady Greatsword Empire Kitchen Recipes,,

Ady

greatsword_blader@hotmail.com

Moist Traditional Marble Butter Cake

Moist Traditional Marble Butter Cake

NOTE : All images are the property of Ady Greatsword Empire Kitchen Recipes and any reproduction is strictly prohibited. Let me make this clear: PLEASE DON"T STEAL MY PICTURES or IDEAS( Presentation), it's not cool aND it's illegal!a.

250 g  butter

 100 g  margarine ( I used butter)

 1/4 teaspoon  salt

 250 g  sugar

 250 g  flour

2 tablespoons good quality cocoa powder

 1 teaspoon  baking powder

 5  eggs

 1 teaspoon  vanilla

100ml buttermilk

Directions:

 1 Preheat oven to 180degrees celsius.

 2 Sift baking powder and flour into a bowl.

 3 In another bowl, cream margarine, butter, salt and sugar till fluffy. Add eggs in one at a time, only     after the previous egg has been thoroughly mixed into the batter.

 4 Add vanilla, buttermilk and sifted ingredients into the batter and mix well. Divide the batter into two, 3/4 in one batch and the rest in another bowl. Sieve cocoa powder over the lesser batch and fold to mix well. Pour batter into tin, alternating between the two mixtures, starting with the yellow batter and ending with the cocoa mixture. Rap pan on counter several times to eliminate air bubbles. With a long skewer, swirl around the batter to create the marble effect. Bake for 50 minutes.

 5 Note: it might start getting kinda brown at 20 mins, so I strongly reccomend that you tent it with tin foil after around 20 mins, to prevent the top from burning due to the large amt of butter in the recipe 

Ady Greatsword Empire Kitchen Recipes,,

Ady
greatsword_blader@hotmail.com

Moist Banana Cake

                             

Moist Banana Cake

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125g butter, softened (if using unsalted butter, add 1/4 teaspoon salt with the flour)

330g (1 1/2 cups) sugar

280g (1 very slightly rounded cup) very ripe, mashed banana

1/2 teaspoon vanilla extract (1 teaspoon natural vanilla essence)

2 large eggs (we use eggs with a minimum weight of 59g)

100ml (1/3 cup + 1 tablespoon) buttermilk

225g (1 1/2 cups) self-raising flour

1/2 teaspoon bicarbonate of soda

 Preheat oven to 160 degrees Celsius fan-forced. If you don't have a fan-forced oven, preheat the oven to 180 degrees Celsius. 

Grease the side and base of a 22cm diameter (inside top measurement) round cake pan. We use a springform pan for easy removal of the cake. Line base of the pan with non-stick baking paper. 

Place butter, sugar, banana, vanilla and eggs in a food processor. 

Process for about 2 minutes. Scrape down sides of processor. Add buttermilk and pulse to combine.  

Sift flour, salt (if using) and bicarbonate of soda together into a large bowl. Add flour mixture to food processor and process until just combined. 

Pour batter into prepared pan. 

Bake for about 50-60 minutes, or until a skewer or knife inserted in the centre of the cake comes out clean. 

Leave cake to cool on a wire rack.

               
                                      

Red Velvet Cupcakes with Cream Cheese Frosting

Red Velvet Cupcakes w/ Cream Cheese Frosting

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Ingredients

Cupcake Ingredients:

2 1/2 cups sifted cake flour (not all-purpose flour)

1 teaspoon baking powder

1 teaspoon salt

2 tablespoons unsweetened cocoa powder

2 oz. red food coloring (two bottles)

1/2 cup unsalted butter, softened

1 1/2 cups sugar

2 eggs, at room temperature

1 teaspoon vanilla extract

1 cup buttermilk, at room temperature

1 teaspoon white vinegar

1 teaspoon baking soda

Cream Cheese Frosting Ingredients:

1 lb (2 blocks) cream cheese (not softened)

1 stick (1/2 cup) butter, at room temperature

1 Tbsp. vanilla extract

4 cups powdered sugar, sifted

 

Method

To Make Cupcakes:

Preheat oven to 350 degrees. Line 24 muffin tins with cupcake papers.

Sift together the cake flour, baking powder, and salt into a medium bowl; set aside. In a small bowl, mix food coloring and cocoa powder to form a thin paste without lumps; set aside.

 

In a large bowl, using a hand mixer or stand mixer, beat butter and sugar together until light and fluffy, about three minutes. Beat in eggs, one at a time, then beat in vanilla and the red cocoa paste, scraping down the bowl with a spatula as you go. Add one third of the flour mixture to the butter mixture, beat well, then beat in half of the buttermilk. Beat in another third of flour mixture, then second half of buttermilk. End with the last third of the flour mixture, beat until well combined, making sure to scrape down the bowl with a spatula.

In a small bowl, mix vinegar and baking soda. (Yes, it will fizz!) Add vinegar mixture to the cake batter and stir well to combine. Fill cupcake cups with cake batter until they are about 3/4 full. (I like to use an ice-cream scoop for this!) Bake for approximately 20-22 minutes, rotating pans halfway through. Cupcakes are done when a toothpick inserted in the center comes out clean. Check early and don’t overbake! 

Cool the cupcakes in their tins on a wire rack for 10 minutes then remove and allow to cool completely before frosting. 

To Make Frosting: 

To make the frosting, in the bowl of a stand mixer fitted with the paddle attachment beat the cream cheese and butter on medium-high speed until well combined and smooth, about 2-3 minutes. Mix in the vanilla extract. Gradually beat in the powdered sugar until totally incorporated, increase the speed and then beat until smooth. Frost cooled cupcakes as desired.

See you soon!

Ady Greatsword Empire Kitchen Recipes,,

Ady
greatsword_blader@hotmail.com

                 

The Perfect Chocolate Cake

The Perfect Chocolate Cake

Ingredients

1 3/4 cups all-purpose flour

2 cups sugar

3/4 cups good cocoa powder

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon kosher salt

1 cup buttermilk

1/2 cup vegetable oil

2 extra-large eggs, at room temperature

2 teaspoons pure vanilla extract

1 cup freshly hot coffee ( ady use elcafe elken coffee)

Instructions

Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl and mix until combined.

In another bowl, combine the buttermilk, oil, eggs, and vanilla.

With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes at 350, until a cake tester comes out clean.

Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely. 

The Perfect Chocolate Buttercream Frosting

Ingredients

2 cups unsalted butter (4 sticks) at room temp.

7½ cups powdered sugar (or one 2lb bag)

1 cup good quality cocoa powder

1 teaspoon table salt

1 tablespoon vanilla extract

1/2 cup whole milk or heavy cream

Instructions

 Place room temperature butter and vanilla into a stand mixer and beat at medium-high for about three minutes. You want it to appear lighter and fluffier.

While butter is in mixer add powdered sugar, cocoa, and salt and mix with a whisk. (sift)

With mixer off, add in one cup of the powdered sugar and cocoa mixture. Turn mixer on to low and then slowly add in remaining powdered sugar mixture, one cup at a time.

With mixer still on low, add in milk. Turn mixer to medium high and blend for at least two minutes.

Frosting will appear very light, but it will darken as it sets.

Have a fun Weekend Everyone & Thanks for stopping by !

Ady Greatsword Empire Kitchen Recipes,,

Ady
greatsword_blader@hotmail.com

                          
                          

Red Velvet Marble Cake

Red Velvet Marble Cake

Red velvet Batter

1 1/4 cups vegetable oil

1 cup buttermilk

2 eggs

3 tablespoons red food coloring

1 teaspoon white vinegar

2 teaspoons vanilla extract

2 1/2 cups flour

1 3/4 cups granulated sugar

1 teaspoon baking soda

3/4 teaspoon salt

1 tablespoon unsweetened cocoa powder

For the Butter Cake Batter

1 cup butter, softened

2 cups all-purpose flour

2 teaspoons vanilla

2 cups sugar

4 eggs

½ teaspoon salt

2 -3tablespoons unsweetened cocoa powder 

For the Red Velvet Batter

Preheat oven to 350 degrees.

Prepare baking pan with butter and flour or a baking spray.

In a large bowl, beat together the oil, buttermilk, eggs, food coloring, vinegar and vanilla with an electric hand mixer at medium speed.In a separate bowl whisk together the flour, sugar, baking soda and cocoa powder.

Add the dry ingredients to the wet ingredients, in three additions. mix well.

For the Butter Cake Batter

In a separate bowl, cream together butter, sugar, and vanilla until creamy.

Add eggs one at a time, beating well after each addition.

Add flour and salt, mix well.

Divide the Batter between 2 bowls.

Stir the cocoa powder into the mixture in one of the bowls.(cocoa batter)

For the Red Velvet Marble Cake

Spread red velvet cake batter across bottom of prepared baking pan.

Add dollops of butter cake batter and cocoa batter alternately across red velvet cake batter.

Run knife through batter to marbleize.

Bake 45-50 minutes at 350º or until toothpick or cake tester inserted into the center comes out clean.

Remove from oven and allow to cool completely.

Enjoy ..Have a fun Weekend Everyone & Thanks for stopping by !

Ady Greatsword Empire Kitchen Recipes,,

Ady
greatsword_blader@hotmail.com