How To Make Cake Icing Video

Cake Decorating: How to Make Royal Cake Icing Learn how to make royal cake icing for cake decorating so you can make a cake that really impresses your guests. Expert: Amanda Oakleaf

5 Cake Recipes

1. Twinkie Cake

Indgredients:

• 1 (9 x 13) inch chocolate cake
• 5 tbsp. flour
• 1 c. milk
• 1 c. sugar 1/2 tsp. salt
• 1/2 c. vegetable shortening
• 1 tsp. vanilla

How To:

Bake cake and cool. Mix flour and milk. Cook over low heat until thick, remove from heat and cool. Place shortening, butter, salt and vanilla in mixing bowl and mix. Add cooled flour and milk mixture and beat at high speed until filling is like whipped cream. Cut cooled cake in half lengthwise and put on filling. Place top back on and frost with favorite icing.

2. Humming Bird Cake

Ingredients:

• 3 c. flour
• 2 c. sugar
• 1 tsp. baking soda
• 1 tsp. salt
• 2 c. bananas, chopped
• 1 c. nuts, chopped
• 1 tsp. cinnamon
• 1 1/2 c. Crisco oil
• 3 eggs
• 1 (8 oz.) can crushed pineapple (include juice)

How To:

Preheat oven to 350 degrees. Grease and flour 10 inch tube pan or bundt pan. In bowl, sift flour, sugar, soda, salt and cinnamon. Add remaining ingredients and stir until mixed. Hand mix only. Bake one hour and 10 minutes. Comes out very moist. Makes a big cake.

3. Mexican Fruit Cake

Ingredients:

"Cake"

• 2 c. sugar
• 2 c. flour
• 2 tsp. baking soda
• 2 eggs
• 1 c. pecans, chopped
• 1/3 c. oil
• 1 (15 oz.) can crushed pineapple

"Icing"

• 1 (8 oz.) cream cheese
• 2 c. confectioners sugar
• 1 stick oleo
• 1 tsp. vanilla

How To:

Cake: Mix all ingredients in large mixing bowl. Stir by hand until completely mixed. Pour into greased and floured 13 x 9 inch baking pan or dish. Bake 40 to 45 minutes in metal pan; 30 to 35 minutes in glass baking dish. Icing: Mix together. Ice when cake is cool.

4. Cheese Cake

Ingredients:

• 1 (3 oz.) pkg. lemon Jello
• 1 c. boiling water
• 2 (3 oz.) pkgs. cream cheese
•  1 c. sugar
• 2 tsp. vanilla
• 1 (13 oz.) can evaporated milk, chilled

"Graham Cracker Crust"

• 22 sqs. graham crackers, crushed 2/3 cube butter, melted
• 1/4 c. sugar

How To:

Mix together all crust ingredients. Dissolve Jello mixture and let Jello set slightly.  Soften cheese and combine with sugar and vanilla to add to Jello mixture. Whip 1 can chilled evaporated milk, then fold in Jello and cheese mixture. Use 3/4 crust recipe for bottom of a 9 x 13 inch pan and then put Jello-cheese and milk mixture in and sprinkle remaining crumbs on top. Place in refrigerator. Will serve 15.

Tip: (Put the utensils in the refrigerator awhile so the milk will whip better.)

5. Toll House Cup Cakes

Ingredients:

• 1/2 c. soft butter
• 6 tbsp. granulated sugar
• 6 tbsp. brown sugar 1/2 tsp. vanilla
• 1 egg
• 1 c. plus 2 tbsp. flour, sifted 1/2 tsp. baking soda
• 1/2 tsp. salt

"Toppings"

• 1/2 c. brown sugar
• 1 egg
• 1 tsp. salt
• 6 oz. pkg. (1 c.) semi-chocolate chips 1/2 c. walnuts, chopped
• 1/2 tsp. vanilla

How To:

1. Combine and beat until creamy first four ingredients then beat in egg. Sift together and stir in 1 cup plus 2 tablespoons of flour, baking soda and salt. Spoon by rounded tablespoon (one to a cup) into paper lined 2 inch cupcake cups.
2. Bake at 375 degrees for 10 to 12 minutes. Remove from oven. Top with the following mixture. Combine in bowl: 1/2 c. brown sugar, firmly packed [1 egg, 1 tsp. salt]
3. Beat until very thick. Stir in chocolate chips, chopped nuts and vanilla. Spoon 1 tablespoon over each cupcake and return to oven (375 degrees) and bake 15 minutes more.

Cake Partner

9 Irish Coffee Recipes

Here's a original coffee recipes for all Coffee Addicts like!

Below is a Handy Conversion Chart

1. Creamy Irish Coffee

Ingredients:

• 4 c Strong fresh coffee 1/4 c Sugar
• 1/2 c Irish whiskey
• 1 c whipping cream 2 tb Sugar
• 2 tb Irish whiskey

How To Prepare:

Place 4 cups of strong fresh coffee in a saucepan with 1/4 cup of sugar, or to taste. Add 1/2 cup Irish Whiskey and heat thoroughly but do not boil. (Scotch, Bourbon or other whiskeys could be used.) Meanwhile whip 1 cup whipping cream until light. Beat in 2 tb each of sugar and Irish whiskey. Pour coffee 

into mugs or goblets and pipe or spoon flavored cream on top.

2. Creamy Irish Coffee 2

Ingredients:

• 1/3 c Irish cream liqueur
• 1 ½ c Freshly brewed coffee
• 1/4 c Heavy cream, slightly sweetened and whipped, optional

How To Prepare:

Divide the liqueur and coffee among two mugs. Top with poufs of whipped cream if desired. Serve at once.

3. Bailey’s Irish Cappuccino

Ingredients:

• 3 oz Bailey's Irish Cream 5 oz Hot coffee
• Dessert topping, pressurized
• 1 ds Nutmeg 

How To Prepare:

Pour Bailey's Irish Cream into a coffee mug. Fill with hot black coffee. Top with a single spray of dessert topping. Dust dessert topping with a dash of nutmeg.

4. Old Fashioned Irish Coffee

Ingredients:

• 3/4 Warm Water
• 2 tb Irish Whiskey
• Dessert Topping from a pressurized can 1 ½ s Instant Coffee Crystals
• Brown Sugar To Taste

How To Prepare:

In a non-metal mug combine water and instant coffee crystals. Micro-cook, uncovered, on 100% power about 1 1/2 minutes or just till steaming hot. Stir in Irish whiskey and brown sugar. Top with pressurized dessert topping.

5. Instant Creamed Irish Coffee

Ingredients:

• 1 ½ Cup Warm Water
• 1 tb Instant Coffee Crystals 1/4 c Irish Whiskey
• Brown Sugar To Taste
• Dessert Topping in a pressurized can.

How To Prepare:

In a 2-cup measure combine water and instant coffee crystals. Micro-cook, uncovered, on 100% power about 4 minutes or just till steaming hot. Stir in Irish whiskey and brown sugar. Serve in mugs. Top each mug of coffee mixture with some pressurized dessert topping.

How to Make Irish Coffee

Here's a video how to make an Irish Coffee After dinner, after hours, or even after a long St. Patrick's Day, Irish coffee is the one delicious pick-me-up you won't find at your local coffeehouse.

Japanese Food Recipes

Photo Source: www.steamykitchen.com 

Shumai

Also known as gyoza.

• 24 wonton skins
• 300 g lean ground beef
• 2 tbsp fresh grated ginger root
• 2 tbsp finely chopped green onion 
• 1 tbsp soy sauce
• ½ tsp sugar
• 1½ tbsp sesame oil 
• 2½ tbsp corn starch 
• 2 tbsp green peas

Mix ginger root, onion, soy sauce, sugar, sesame oil and corn starch and add the mix to the lean ground beef. Stir and mix well until the mixture becomes sticky. Divide into 22- 24 fillings and place on the center of the wonton skins. Forn the wonton skins into "bowls" with flat bottoms. Place a geen pea on the center of the filling. Steam 12-14 minutes over high heat.

The skins may also be sealed in shaped into "half moons". Deep-fry in oil (180°C) until golden.

Photo Source: www.samuraisams.net

Yakisoba

Ingredients:

•  3 packages yakisoba noodles
•  1 carrot
• 1/4 of a small cabbage
• 1/4 pound pork
• 1/3 cup yakisoba sauce or seasoning packages which come with yakisoba noodles
• Beni-shoga (red ginger)
• Ao-nori (green seaweed)

How to Cook:

1. Cut the cabbage, carrot, and pork into bite sizes.
2. Saute cabbage, carrot, and pork in a large frying pan.
3. Add yakisoba noodles in the pan.
4. Put 1/2 cup of water in the pan and cover it with a lid.
5. Take the lid off and add yakisoba seasoning mix or yakisoba sauce.
6. Stir the noodles well and fry them for a few minutes.
7. Sprinkle aonori, and beni-shoga over the noodles before serving.

Photo Source: www.tashiky.co.za 

Common Ingredients for Tempura:

Shrimp / Squid / Green pepper / Eggplant / Sweet potato / Potato / Cabocha (Japanese pumpkin) / Carrot / Shiitake Mushrooms / Renkon (lotus roots)

Basic Steps for Cooking Tempura:

1. Prepare the ingredients. (Cut into 3/4 inch in thickness. (*See Tip 5 and 6)
2. Make tempura batter.
3. Heat vegetable oil in a deep pan to 340-350F degree. (*See Tip 4)
4. Lightly dip ingredients in the batter and immediately fry them until brown. It takes longer to fry vegetables than to fry seafood.
5. Drain tempura on a rack.
6. Serve right away with tentsuyu (tempura dipping sauce) or salt. Tempura is best served hot. 

"Grated daikon radish is a common condiment."

Tips for Making Crispy Tempura: 

• Tip 1: Ice

Use ice water for the batter. This is really important to prevent the batter from absorbing

too much oil. (Do not make the batter ahead of time.)

• Tip 2: Batter

Try not to over mix the batter and not to coat ingredients with the batter too much.

• Tip 3: Frying Order

If you are frying both seafood and vegetables, fry vegetables first. Then, fry seafood. Fry vegetables at 340F degree and fry seafood at 350F degree.

• Tip 4: Oil Temperature

To check the temperature of frying oil, drop a little batter into the oil. If the batter comes up right away instead of sinking to the bottom of the pan, it's about 360 F degree. If the batter goes halfway to the bottom and comes up, it's about 340F degree. This is said to be the right temperature to fry tempura.

• Tip 5: Shrimp

Make a couple incisions on the stomach side of each shrimp so that it stays straight. Then, pick it up by the tail and dip the body part in the batter. ( Tempura Shrimp Recipe)

• Tip 6: Squid

Remove the thin skin and lightly flour it before dipping in tempura batter so that it won't splash much.

Tempura Variations:

• Kakiage is round mixed tempura. To make kakiage, mix left over tempura batter and thin strips or small pieces of several ingredients together. Take a scoop of the ingredients in a large spoon and slip them to 340F degree oil. Make kakiage into your favorite size. (Scallop Kakiage Recipe)

• Ten-don (Tempura Rice Bowl): Serve hot Japanese rice in a bowl. Dip tempura lightly in tentsuyu sauce. Place the tempura on top of rice.

• Tempura Udon/ Tempura Soba: Boil udon noodles/soba noodles (the boiling time varies depending on the types of noodles) and drain. Heat men-tsuyu in a pan and add the udon/soba noodles. Serve the udon/soba noodle soup in a bowl. Place tempura on top of the noodle soup.

 

Photo Source: www.yi-ren.net

Tentsuyu
(tempura dipping sauce) Ingredients:

• 2 cup dashi soup stock
• 1/2 cup mirin
• 1/2 cup soy sauce
• 1 tbsp sugar 

How to Cook:

• Mix all ingredients in a pan.
• Put the pan on high heat and bring the sauce to a boil.
• Cool the sauce. Basic Tempura Batter Ingredients:
• 1 egg
• 1 cup ice water
• 1 cup all purpose flour How to Cook:
• Beat an egg in a bowl.
• Add ice water in the bowl.
• Add flour in the bowl and mix lightly.
• Be sure to use very cold water.
• Do not overmix the batter. Tempura Shrimp

Ingredients:

1. 12 large shrimps
2. 1 egg
3. 1 cup ice water
4. 1 cup all purposed flour
5. Vegetable oil for frying 

How to Cook:

•  Peel shrimp and make a couple incisions on the stomach side so that it stays straight.
• Beat an egg in a bowl.
• Add ice water in the bowl.
•  Add flour in the bowl and mix lightly.
• Heat oil to 350 F degree in a deep pan.
• Pick shrimp up by the tail and dip the body part in the batter.
•  Fry it until brown.
• Be sure to use very cold water.
• Do not overmix the batter.

Photo Source: classes.dma.ucla.edu 

Fried Rice

Ingredients:

• 2 cups cooked Japanese rice (*left over rice is the best)
• 1/4 cup chopped onion
• 1/4 cup chopped carrot
• 1/4 cup chopped green pepper
• 1/3 cup diced ham
• 2 eggs
• 1/2 tsp garlic salt
• 1 tsp chicken bouillon
• 2 tbsp soy sauce
•  2 tsp vegetable oil 

How to Cook:

1. Put a wok or a pan on high heat.
2. Add oil to the pan.
3. Wisk the eggs in a small bowl.
4. Put the eggs in the heated pan and scramble very quickly.
5. Stop the heat and remove the scrambled eggs from the pan into a dish.
6. Put the pan on high heat and add more oil.
7. Saute vegetables and ham until soft.
8. Add garlic salt and chicken bouillon.
9. Add rice and stir well.
10.  Add the scrambled egg that was cooked earlier to the rice mixture and mix together.
11. Turn the heat down to low, add soy sauce and stir quickly.
12.  Stop the heat right away and serve.