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How To make Hyde Park Fudge Cake
5 1/3 oz Bitter chocolate (bakery
-uses Guittard brand) 2/3 c Shortening
2 2/3 Eggs (this is right -- comes
-from conversion of recipe)* 1 1/3 c Water
3/4 c Sour milk
1 1/3 ts Vanilla
3 c Flour
2 3/4 c Sugar
1 1/3 ts Baking soda
1 1/3 ts Salt
Icing: 3/4 c Sugar
6 tb Evaporated milk
3 oz Chocolate, unsweetened
1 1/2 ts Butter
*Whether home cooks throw in that extra 1/3 egg is up to them, but baker and Rio Grande store manager Janine Gwaltney believes it makes a difference. "Too much egg and the cake falls in the center," she says. Grease a Bundt pan. Dust with fine bread crumbs and chill. Preheat oven to 350 degrees. Melt the chocolate with the shortening. Combine eggs, water, milk, and vanilla. Blend well. Mix flour, sugar, soda, and salt thoroughly. (If you don't, the flour will clump in the batter.) Gradually add dry ingredients to liquid ingredients, blending on low speed of mixer until just mixed, scraping bowl well. Pour into pan and bake until done, 50-65 minutes. Cool in the pan 30 minutes. Turn out on a cake rack and glaze with icing. Icing: While cake is cooling, heat the sugar in the evaporated milk in the top of a double boiler until the sugar is dissolved. (The mixture will not feel grainy when rubbed between the fingers.) Melt butter and chocolate together. Combine with chocolate mixture. You may add one to two tsp hot water to the icing to enhance the sheen. Pour icing over the cake. Texas French Bread bakery, Austin, TX
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Pineapple Upside Down Cake
When I was growing up, before the advent of Mango Cake, Black Forest, Ube Cake, etc, pineapple upside down cake was our version of a special cake. We get to eat this cake only on special occasions. Today, you can buy or eat this anytime of the year. The good thing about this cake is that it is inexpensive to make and it does not require refrigeration and no frosting is needed.
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The complete list of ingredients and measurements can be found towards the end of the video. Please watch the video in full.
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How to Make Buttercream Frosting(English version)
How to Make Buttercream Frosting(English version).
This tutorial is for the ones who want to learn how to make buttercream frosting to filling and decorating cakes. This video include How to fill the cake and the link to fallow up How to Colouring Buttercream frosting.
Ingredients:
300g of butter(unsalted and room temperature)
600g of icing sugar(sifted)
2 tsp of milk(full fat)
1 tbsp of shortening vegetable(non liquid)
Reserve:
2 tsp of strawberry syrup
1 or 2 tsp strawberry jam
Fresh strawberries(few ones)
Tips:
1-Please do not use salted butter or low fat milk, will be not posible to apply to decorate your cake.
2-I will recommend Crisco shortening vegetable that for mi it is the best one to use. This shortening does not change the flavour of your recipe at all and help to hold the buttercream very well also you can use this product to do many recipes and use in many ways. I will leave my website link so you could find this product on my web. If you can not buy with product I will recommend to try one that may can find at local supermarket but apply 1/2 of amount and if doesn't hold it much so avoid adding any shortening and instead try to add 50g of icing sugar but this can add a lots more calories to your recipe plus could test even more sweet so watch out.
3-This recipe doesn't have any flavour it to decorate but you could add 1 tsp of vanilla-lemon-strawberry or any other flavour that you like just make sure does not change the buttercream frosting colour or texture. This can be added at any time.
4-Make sure your fresh strawberries are clean and dry before your apply to your cake.
CLICK the link on the screen to fallow up the next video How to Colouring Buttercream frosting.
Thank you for watching :)
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