Can i have the recipe of any nice cake?

Answer 1

Here is a basic cupcake recipe, enough to make 12 cupcakes:

115g/4oz butter, softened
115g/4oz caster sugar
170g/6oz self raising flour
2 medium eggs, lightly beaten
1 tablespoon milk

Method:

Cream butter & sugar together in a mixing bowl until pale and fluffy. Add eggs gradually, mixing well after each addition. Next, stir in milk - at this point you can add a few drops of any flavouring you wish, such as vanilla extract, almond extract, rose oil etc and stir well. Sift flour and fold in using a metal spoon until fully incorporated. Spoon mixture into 12 cake cases in a bun tin, about two-thirds full, then bake in a pre-heated oven at Gas Mark 6 (not sure what heat for electric oven?) for 12-15 minutes until risen and golden (test if cooked by inserting a skewer into the centre of the cake and if it comes out clean it's cooked). Allow to cool then decorate as you wish!

You can add virtually anything to this mixture to customise your own cakes, such as dried fruit, chocolate chips, coconut etc then decorate with icing, butter cream, melted chocolate, basically anything your heart desires! To make chocolate cupcakes, just replace 1 tablespoon of the flour with cocoa powder. This is a very versatile recipe which will allow you to use your imagination and create works of art!

Good Luck.

Answer 2

Hi, I can't believe tx4321. Any cake you make yourself will be nicer than a store bought one as most of those are full of artificial ingredients. Here is a really nice one.

Orange and Poppyseed Cake
Chef: Donna Hay
This recipe is from her new book - Modern Classics 2, published by Harper Collins.
You need:

1/3 cup poppy seeds
3/4 cup milk
200g butter, softened
1 tbsp finely grated orange rind
3/4 cup castor sugar
3 eggs
2 cups plain flour
1 1/2 tspns baking powder
1/2 cup freshly squeezed orange juice

syrup

1 cup sugar
1 cup freshly squeezed orange juice
1/2 cup shredded orange rind

Method:

Preheat the oven to 160C. Place the poppy seeds and milk in a bowl and stir to combine. Set aside.

Place the butter, orange rind and sugar in the bowl of an electric mixer and beat until light and creamy. Gradually add the eggs and beat well. Sift the flour and baking powder over the butter mixture and add the orange juice and poppy seed and milk mixture. Stir to combine and spoon into a 20cm round cake tin lined with non-stick baking paper.

Bake for 55-60 minutes or until cooked when tested with a skewer.

While the cake is cooking, make the syrup. Place the sugar, orange juice and orange rind in a saucepan over low heat and stir until the sugar is dissolved. Increase the heat and boil for 5-6 minutes or until syrupy.

Pour half of the hot syrup over the hot cake. To serve, cut the warm or cold cake into wedges and pour over the remaining syrup. Serves 8-10.

Answer 3

This cake is absolutely incredible, I hope you enjoy it!!

Chocolate Cloud Cake

Servings: 8-12
Cooking Time: 40 minutes
Ingredients
250g dark chocolate, minimum 70% cocoa solids
125g unsalted butter, softened
6 eggs, :2 whole, 4 separated
175g caster sugar
2 tbsp Cointreau, (optional)
1 orange, grated zest only (optional)
For the cream topping
500ml double cream
1 tsp vanilla extract
1 tbsp Cointreau, (optional)
0.5 tsp unsweetened cocoa powder, for sprinkling

Method

1. Preheat the oven to 180°C/gas 4.



2. Line the bottom of a 23cm Springform cake tin with baking parchment.



3. Melt the chocolate either in a double boiler or a microwave, and then let the butter melt in the warm chocolate.



4. Beat the 2 whole eggs and 4 egg yolks with 75g caster sugar, then gently add the chocolate mixture, the Cointreau and orange zest.



5. In another bowl, whisk the 4 egg whites until foamy, then gradually add the 100g of sugar and whisk until the whites are holding their shape but not too stiff.



6. Lighten the chocolate mixture with a dollop of egg whites, and then fold in the rest of the whites.



7. Pour into the prepared tin and bake for about 35-40 minutes or until the cake is risen and cracked and the centre is no longer wobbly. Cool the cake in it’s tin on a wire rack; the middle will sink as it cools.



8. When you are ready to eat, place the still tin-bound cake on a cake stand or plate for serving and carefully remove the cake from its tin. Don’t worry about cracks or rough edges: it’s the crater look we’re going for here.



9. Whip the cream until soft and then add the vanilla and Cointreau and continue whisking until the cream is firm but not stiff.



10. Fill the crater of the cake with the whipped cream, easing it out gently towards the edges of the cake, and dust the top lightly with cocoa powder pushed through a tea-strainer.
ENJOY!

Answer 4

My step mother makes this and it is delicous.

She takes a boxed cake mix, (chocolate...but I've done this with any cake.)
And a large box of COOK and serve chocolate pudding. (not instant)

She pours the dry mix into a mixing bowl, and adds the pudding once it is cooked. There is no need to add anything else, and you mix it thouroughly with a beater.

Pour it into a 9x13 sized dish, (round cake pans won't work as well) and bake it for about 30 minutes.

Topping is up to you. This is the best idea for this one. While still hot, pour a bag of milk chocolate chips on top and let melt.

I've let it cool and frost it before, but it tends to be awfully rich this way. Cool whip is a better topping.

I've done: Strawberry/vanillia pudding
Lemon cake/vanilla pudding.
spice cake/vanillia pudding
Yellow cake/chocolate pudding
All delicous.

Answer 5

Chantal's New York Cheesecake



"This cake is easy to make, and it's so delicious. Everyone that's tried it has said it tasted just like the ones in a deli! You'll love it!"

Original recipe yield:
1 - 9 inch springform pan

PREP TIME 30 Min
COOK TIME 1 Hr
READY IN 7 Hrs 30 Min
PHOTO BY: SAMOYED US METRIC

SERVINGS About scaling and conversions

INGREDIENTS
15 graham crackers, crushed
2 tablespoons butter, melted

4 (8 ounce) packages cream cheese
1 1/2 cups white sugar
3/4 cup milk
4 eggs
1 cup sour cream
1 tablespoon vanilla extract
1/4 cup all-purpose flour
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan.
In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan.
In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust.
Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.
More Cheesecake Tips

Answer 6

HAVE YOU EVER DONE A JELLO POKE CAKE? TAKE A REGULAR YELLOW CAKE MIX FROM A BOX, OR WHITE MIX. BAKE AS DIRECTED OR SOMETIMES I PUT A LITTLE CRUSHED PINEAPPLE IN THE MIX AND USE THE JUICE FROM THE PINEAPPLE INSTEAD OF ALL THE WATER. THEN AFTER IT IS BAKED IMMEDIATELY POKE HOLES IN IT ALL OVER THE CAKE WHILE IT IS STILL WARM. THEN POUR THE LIQUID JELLO MIX ALL OVER THE CAKE. CHILL FOR ABOUT 2 HOURS. THEN I FROST IT EITHER WITH CREME CHEESE FROSTING OR I MAKE MY OWN BUTTERCREME FROSTING SOME BUTTER FLAV. CRISCO MAYBE HALF CUP MIX WITH TOUCH OF VANILLA, SOME POWDER SUGAR, AND A LITTLE MILK TO MAKE THE RIGHT CONSISTENCY. CHECK IT BY TASTING IT TO SEE IF YOU NEED MORE POWDER SUGAR OR LITTLE MORE BUTTER CRISCO. OR YOU CAN USE PLAIN BUTTER INSTEAD OF FLAV. CRISCO. YUMMMMY

Answer 7

here r some recipes

chocolate fudge easter cake

140g soft butter
140g golden caster sugar
3 medium eggs
100g self-raising flour
25g cocoa, sifted

FOR THE FROSTING

85g milk chocolate, broken
85g soft butter
140g icing sugar, sifted
2 35g packs white chocolate maltesers, mini foil-wrapped chocolate eggs We use Fairtrade Divine milk chocolate eggs from Waitrose

method

1. Heat oven to 190C/fan 170C/gas 5 and put 16 gold cases into a fairy-cake tin. Tip all the ingredients for the cake into a mixing bowl and beat for 2 mins with an electric hand-whisk until smooth. Divide between the cases so they are two-thirds filled, then bake for 12-15 mins until risen. Cool on a wire rack.

2.For the frosting, microwave the chocolate on High for 1 min. Cream the butter and sugar together, then beat in the melted chocolate. Spread on the cakes and decorate with Maltesers and chocolate eggs.

exotic cake

200g butter, softened to room temperature
200g dark muscovado sugar
200g plain flour
egg, beaten
50g ground almonds
100ml sherry , sweet or dry, whatever you have in the cupboard
85g candied peel, roughly chopped (we used Sundora)
85g glacé cherries, roughly chopped
250g raisins
250g currants
100g pack pecans nuts, broken into big pieces
finely grated zest 1 lemon
1½ tsp mixed spice
1½ tsp rosewater
½ tsp vanilla extract
½ tsp baking powder

method

1.Heat oven to 160C/fan 140C/gas 3. Line the base and sides of a 20 cm round, 7.5 cm deep cake tin. Beat the butter and sugar with an electric hand mixer for 1-2 mins until very creamy and pale in colour, scraping down the sides of the bowl half way through. Stir in a spoonful of the flour, then stir in the beaten egg and the rest of the flour alternately, a quarter at a time, beating well each time with a wooden spoon. Stir in the almonds.
2.Mix in the sherry (the mix will look curdled), then add the peel, cherries, raisins, cherries, nuts, lemon zest, spice, rosewater and vanilla. Beat together to mix, then stir in the baking powder.
3.Spoon mixture into the tin and smooth the top, making a slight dip in the centre. Bake for 30 mins, then lower temperature to 150C/fan 130C/gas 2 and bake a further 2-2¼ hrs, until a skewer insterted in the middle comes out clean. Leave to cool in the tin, then take out of the tin and peel off the lining paper. When completely cold, wrap well in cling film and foil to store until ready to decorate. The cake will keep for several months.

Answer 8

Oatmeal Cake

Cake:
1 1/2 cups boiling water
1 cup old-fashioned oats
1/2 cup butter or margarine
1 cup brown sugar, firmly packed
1 cup granulated sugar
2 large eggs
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt

Topping:
1/4 cup brown sugar, firmly packed
1/2 cup granulated sugar
1 cup sweetened flaked coconut
6 tablespoons butter or margarine, melted
1/4 teaspoon vanilla extract
1/4 cup cream or evaporated milk

Preheat oven to 350*F (175*C). Grease a 9 x 13 x 2-inch baking pan; set aside.
In a small bowl, pour boiling water over oats, mix well, and set aside to cool to room temperature.
In a medium bowl whisk together flour, baking soda, cinnamon, nutmeg and salt; set aside.
In a large bowl, cream together the butter, 1 cup brown sugar and 1 cup sugar until light. Beat in eggs, mixing well. Stir in flour mixture just until mixed. Stir in cooled oatmeal mixture just to combine. Pour batter into prepared pan.
Bake for 30 to 35 minutes or until tested done when wooden pick inserted in center comes out clean.
Meanwhile, make topping by combining 1/2 cup sugar, 1/4 cup brown sugar, coconut, melted butter, vanilla and cream in a mixing bowl.
Remove cake from oven when done and turn on broiler.
Drop topping mixture by small spoonfuls on top of cake. Carefully spread evenly over cake. Broil for 2 to 5 minutes or until topping is bubbling and lightly browned.
Makes 12 servings.

Answer 9

Strawberry Margarita Cake
Nonalcoholic strawberry margarita mix makes this party cake a great addition to picnics and potlucks.


Prep Time:10 min
Start to Finish:1 hr 45 min
Makes:12 servings

3/4 cup bottled strawberry-flavored nonalcoholic margarita drink mix
1 box Betty Crocker® SuperMoist® white cake mix
Vegetable oil and egg whites called for on cake mix box
1 tablespoon grated lime peel
1 container (8 oz) frozen whipped topping, thawed
Strawberries, if desired


1. Heat oven to 350°F (325°F for dark or nonstick pan). Grease (or lightly spray with cooking spray) bottom only of 13x9-inch pan. Add enough water to drink mix to measure 1 1/4 cups.
2. In large bowl, beat cake mix, drink mix, oil and egg whites on low speed 2 minutes. Pour into pan. Bake and cool and directed on box.
3. Gently stir lime peel into whipped topping; spread over top of cake. Garnish with strawberries. Store covered in refrigerator.
High Altitude (3500-6500 ft): Add enough water to drink mix to measure 1 1/2 cups. Follow High Altitude cake mix directions for 13x9-inch pan.

Answer 10

check out the bbc websites for some nice cake recipes and when you have done send me a slice