Easy Beautiful Desserts

Batter: 1 1/2 cup. flour 1 tbsp. plus 2 tsp. baking powder 1 1/4 tsp. salt (if you wish) 1/2 cup. shortening 1 1/2 cup. milk 2 eggs (or egg substitute) Filling: 1/2 cup. dark brown sugar 1/2 cup. chopped nuts 2 tsp. cinnamon Streusel Topping: 1/2 cup. flour 1 cup. sugar 1/4 cup. firm butter Glaze: 2 cups. confectioners' sugar 1/4 cup. softened butter 1 tsp. vanilla 1/4 to 1/2 cup. water PREPARATION Mix 1 1/2 cups flour, baking powder, salt, shortening, milk and eggs until moistened. Beat vigorously for 1/2 minute. Butter 2 (9-inch) round or square pans. Spread 1 1/2 cups batter in each pan. Mix brown sugar, chopped nuts and cinnamon together and sprinkle half over the batter in each pan. Divide remaining batter evenly and spread gently over the filling in each pan. (Do not worry if it does not cover filling entirely.) To make streusel topping, combine flour, sugar and butter and mix until crumbly. Sprinkle half on top of each pan. Bake at...

Adapted with slightly modification from Carol Christmas Log Cake ~ Log cake Ingredient: (A) 4 yolks 20g castor sugar 30g vegetable oil 30g milk 55g cake flour 15g cocoa powder 15g almond flour (B) 4 whites ½ teaspoon vinegar (or lemon juice) 45g castor sugar Method: 1. Whisk yolks and castor sugar till well combine. Add in vegetable oil and milk. Mix well. 2. Whisk in the sifted cake flour and cocoa powder. Follow by almond flour. Whisk till well combine. 3. In other bowl beat the whites till foamy. Add in 1/2 the castor sugar and vinegar. Continue beat till glossy. Add in the rest of castor sugar. Beat till stiff form. 4. Spoon 1/3 of the stiff whites into yolks batter. Fold to combine. Pour the yolk mixture into the remaining whites bowl. Fold till well combine. 5. Pour the batter into lined and greased swiss roll pan ( I'm using 30cm x 36cm) . Smooth the surface with scraper. Give the pan some tap to remove big bubbles. ...

Ingredients Cherries: 2 (12-ounce) bags solidified dim sweet cherries defrosted 1/3 mug kirsch 1/4 mug sugar Cake: 2 1/4 cups broadly functional flour 1 teaspoon baking powder 1 teaspoon baking soda 1/4 teaspoon salt 1 mug unsalted butter softened 1/4 cups sugar 4 substantial eggs 4 ounces semi-sweet chocolate cleaved 1/2 cups buttermilk 1/2 teaspoons vanilla extract Topping: 3 cups heavy cream 3/4 cups confectioners' sugar 2 tablespoons kirsch 1/2 teaspoon almond extract Garnish: 8 ounces chilly semi-sweet chocolate shaved with a vegetable peeler Formula Details Yield: 12 Servings Course: Dessert Directions Consolidate the cherries, kirsch, and sugar in a dish and refrigerate 2 hours or up to 24 hours. Preheat the oven to 325°f. Butter and flour two 9-inch round cake pans. Consolidate the flour, baking powder, baking soda, and salt in a dish. Beat the butter and sugar together in an electric blender on rapid until light and soft, stopping to scrape the sides of the vessel down...

EASY OREO ICE CREAM CAKE RECIPE INGREDIENTS 42  Oreo sandwich cookies 1 tub light Cool Whip 1/2 gallon  chocolate chip ice cream(mint flavour) 1/4 cup unsalted butter 1 pot of hot fudge METHOD FOR MAKING OREO ICE CREAM CAKE In a food processor Blend the oreo cookies with the butter.Now Pour 1/2 of this mixture into a flat cake pan. Divide the mint chocolate chip ice cream into  half and soften at room temperature. Now Spread 1/2 of the  ice cream on the cookie crust. Spread Hot fudge on the ice cream layer.Using a spoon  Spread the remaining ice cream on fudge layer. Spread Cool Whip on ice cream. Sprinkle top with remaining Oreo cookie mixture. Place ice cream cake in freezer for about  4 hours, or overnight, before serving. INGREDIENTS 50 OREO Chocolate  Cookies, divided 1/2 stick butter  at room temperature 4 pkg.  PHILADELPHIA Cream Cheese, room temperature 1 cup white castor sugar 1 teaspoon pure vanilla extract 4 ...

BUNDT CAKE INGREDIENTS 1/2 cup. butter (1 stick) 1/2 cup. shortening 2 cups. sugar 4 eggs, room temperature  1 tsp. pure vanilla extract 1 tsp. almond extract 1 tsp. lemon extract 3 cups. sifted all-purpose flour 1 tbsp. baking powder 1 cup. milk, room temperature Confectioners' sugar (optional) METHOD FOR MAKING THE  BUNDT CAKE Preheat oven to 325 degrees. 1. Grease a 3 quart Bundt pan or 10 inch tube pan. 2. In large bowl, with electric mixer on high, beat butter and shortening together. Add sugar gradually; beat until fluffy. 3. Beat in eggs, one at a time, scrape sides of bowl frequently. Beat in flavorings. 4. Sift flour with baking powder, add in thirds to creamed mixture, alternately with milk, beating at low speed beginning and ending with flour. 5. Pour batter into prepared pan. Bake for one hour (1) and ten minutes or until cake tester poked in center comes out clean. Cool in pan 10 minutes, invert onto cake rack and cool completely. 6. Sift confectioners' suga...