Easy Beautiful Desserts

RAINBOW CUPCAKES ARE BEST SERVED AT KID'S BIRTHDAY PARTIES INGREDIENTS FOR THE CUPCAKES 1 CUP ALL PURPOSE FLOUR  1 CUP SUGAR 3 EGGS ½ CUP BUTTER ½ TEASPOON VANILLA EXTRACT ½ TEASPOON BAKING POWDER A PINCH OF SALT FEW DROPS OF FOOD COLOUR –EACH OF BLUE,PINK AND YELLOW(OR ANY OTHER COLOR COMBINATIONS OF YOUR CHOICE.) COLORED SPRINKLERS FROSTING ½ CUP UNSALTED SOFT BUTTER 2 CUPS ICING SUGAR 2 TABLESPOON MILK SALT A PINCH FEW DROPS OF PINK FOOD COLOURING METHOD FOR THE CUPCAKES IN A BOWL MIX FLOUR, BAKING POWDER AND SALT TOGETHER AND SIFT. IN ANOTHER BOWL BEAT BUTTER AND SUGAR TOGETHER TILL LIGHT AND CREAMY IN TEXTURE WITH AN ELECTRIC BEATER AT HIGH SPEED. NOW ADD EGGS TO THE CREAMY MIXTURE ONE AT A TIME AND BEAT WELL WITH THE BEATER AFTER EACH ADDITION. USING A WOODEN SPOON OR SPATULA FOLD IN THE SIFTED FLOUR MIXTURE AND MIX GENTLY TILL WELL BLENDED. NOW DIVIDE THIS BATTER INTO 3 PORTIONS IN 3 SEPARATE BOWLS.ADD FEW DROPS ...

A VERY UNIQUE CAKE AND VERY EASY TO MAKE Ingredients * 2 cups white sugar * 1 cup butter room temperature * 4 eggs large room temperature * 1 cup guava pulp * 1/2 cup guava nectar * 3 cups cake flour * 1 teaspoon ground nutmeg * 1 1/4 teaspoons baking soda * 1/4 teaspoon ground cloves * 1/4 teaspoon ground cinnamon For the frosting Cream Cheese Layer: 1  package cream cheese, softened 1/3 cup castor sugar 1 teaspoon vanilla extract 1 (8 ounce) container Cool Whip, thawed Guava Topping: 2 cups guava juice 1/2 cup sugar 1/4 cup cornstarch Directions 1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 13x9 inch pan. 2. In a medium bowl Sift together the  flour, nutmeg, soda, cinnamon, and cloves. 3. In another bowl, mix together the  guava pulp and juice. 4. take a large bowl,and with an electric beater  cream together  the butter and sugar till creamy . Now Add in the eggs, one at ...

INGREDIENTS REQUIRED : 1 can (12 ounces) evaporated milk, scalded 1 2/3 cups water 2 eggs 1/2 cup granulated sugar 1/2 teaspoon ground nutmeg 1 teaspoon vanilla 1/4 teaspoon almond extract 1/2 teaspoon salt 4 slices buttered bread 1 1/4 cups ripe fresh peaches, sliced, sugared, or frozen, thawed and sugared METHOD FOR MAKING PEACH BREAD PUDDING Beat eggs with sugar, flavorings, and salt. Combine the milk and water; beat into the egg mixture. In a greased 1 1/2-quart casserole, layer the bread, milk mixture, and peaches until all ingredients are used. Set casserole in a pan of hot water and bake at 350 degrees for 30 to 40 minutes, or until a knife inserted in the center comes out clean.

Ganache frosting is very easy to make.it can used on plain cupcakes or chocolate cupcakes.The end result is simply amazing.cupcakes with ganache frosting are served at weddings,tea parties,kids birthday bash . GANACHE FROSTING INGREDIENTS 200 gms sweet chocolate compound 200 ml cream(whipped) Method In a double boiler(take a pan half filled with water  and put a bowl on top of the pan). Break the chocolate into pieces and put in the bowl for melting.once the chocolate has melted.add whipped cream to it and mix well. now remove the bowl from the pan .whip the creamy ganache  till it forms peaks.once frosted refrigerate for the ganache to set.

1 cup untoasted muesli 30 grams butter melted 3 teaspoons honey 300 grams ricotta cheese 11/2 tablespoon extra honey 1 teaspoon grated lemon rind 1/3 cup plain yoghurt 1 egg lightly beaten ¼ cup chopped dried apricots Lightly grease 20 cm flat tin. Process museli, butter, honey, until roughly chopped, Press mixture firmly over base of the prepared tin. Refrigerate until firm. Combine cheese, extra honey and rind in a medium bowl. Beat with electric beater until smooth. Stir in the yoghurt, egg and apricots. Spread mixture evenly over prepared base. Bake in moderately slow oven for about 30 minutes or until firm.Cool.Refrigerate for several hours before serving.Decorate with whipped cream and lemon rind.

500 grams strawberries 1 teaspoon grated lemon rind ¼ cup lime juice 2/3 cup sifted icing sugar 2 egg whites Cooking method In a blender process the strawberries, lemon rind, and lime juice, icing sugar and egg whites until smooth, creamy and pale in color.Pour Mixture in a pan. Cover with foil and freeze overnight. Serve in glasses chilled.

MERINGUE AND APRICOT LAYERED CAKE 100 grams of apricots dried, soaked overnight 25 grams of white castor sugar 300 ml double cream or heavy cream whipped FOR THE MERINGUE 250 grams castor sugar Few drops of vanilla extract ½ teaspoon lemon juice 1 can of Apricot halves to decorate METHOD Draw 2 (8 inch) circles on lightly greased greaseproof paper and place on 2 baking sheets. For making the meringue Whisk the egg whites until stiff, Add sugar 1 tablespoon at a time whisking continuously until the mixture is thick and holds its shape on the whisk. Gently fold in the vanilla extract and lemon juice. Spoon or pipe with the help of a piping bag the meringue onto the prepared baking sheets, following the marked circles. Bake in a preheated oven for 40-45 minutes until crisp and lightly coloured.Leave to cool on a wire tray for 10-15 minutes and then remove the paper. For making the filling Simmer the soaked apricots in their liquid until they are t...