Black Forest pastry

I prepared this cake on  my husband B'day...i t really came out good.. and this z my 1st blackforest cake too

INGREDIENTS :

All purpose flour : 1/2cup

Cocoa powder  : 1/2cup

Sugar (powder) : 1cup , 

Eggs : 4

Butter : 2tbsp(opt)

Baking powder : 1/2tsp

Vanilla Essence  : 1tsp

For Icing & toppings

Chocolate curls 

Cherries : 1cup

Water : 1cup

Sugar  : 1cup

Rum Extract or vanilla essence : 1tsp(opt)

Heavy Whipped Cream : req for decoration

PROCEDURE :

       

1.Pre-heat the oven to 375 degrees F (200 degrees C ). 

2.Sieve the flours and the baking powder together 

3.Separate eggyolk and whites ,Using an electric blender or hand whisk beat the egg whites to form soft peaks.Gradually add sugar and beat till thick.

4. in separate bowl beat the egg yolks add powdered sugar beat well, add vanilla essence ,lastly add melted butter beat till well blended.

5. Now add eggs yolks mixture to egg whites stir with rubber spatulla dont over mix

6.Using a rubber spatula, gently fold in the sieved flour. Do not stir or over-mix.

7.Bake for about 20-25mins till firm.Once done remove the cake from the tin and cool completely.Slice the cake into two to ur desired shape and cut the cake horizontally into 2 or more layers                        

For the filling and icing :

1. Take cup of water add1/2 cup sugar to sweeten. Add a few drops of rum extract.

2. Use Store Bought heavy Whipped cream. or use homemade whipped cream. 

To assemble the cake :.

1.Place one sponge on the plate upside down  and sprinkle sugar syrup  and spread the whipped cream and cherries over it in a layer and cover with second sponge , upside down and sprinkle the sugar syrup  and cover with a layer of fresh cream  and cherries over it repeat the step for all layers. place last layer spread the whipped cream 

2.The cake should be moist but still firm.Cover the top and sides with a thick layer of whipped cream. Decorate with  icing , cherries and chocolate curls .

3.Refrigerate for 2-3 hrs so it sets well.

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Strawberry Pastry

                        

INGREDIENTS :

All purpose flour : 1cup

Sugar (powder) : 1cup , 3tbsp

Eggs : 4

Butter : 2tbsp

Baking powder : 1/2tsp

Vanilla Essence  : 1tsp

Strawberry Essence : 1/2 tsp

Straw berries  : 5

Heavy Whipped Cream : req for decoration

PROCEDURE :

                          

1.Pre-heat the oven to 375 degrees F (200 degrees C ). 

2.Sieve the flour and the baking powder together 

3.Separate eggyolk and whites ,Using an electric blender or hand whisk beat the egg whites to form soft peaks.Gradually add sugar and beat till thick.

4. in separate bowl beat the egg yolks add powdered sugar beat well, add vanilla essence ,lastly add melted butter beat till well blended.

5. Now add eggs yolks mixture to egg whites stir with rubber spatulla dont over mix

6.Using a rubber spatula, gently fold in the sieved flour. Do not stir or over-mix.

7.Bake for about 20-25mins till firm.Once done remove the cake from the tin and cool completely.Slice the cake into two to ur desired shape

For the filling and icing :

1. Take cup of water add sugar to sweeten. Add a few drops of Strawberry essence.

2. Use Store Bought heavy Whipped cream. or use homemade whipped cream. 

To assemble the cake :.

1.Place one sponge on the plate upside down  and sprinkle sugar syrup  and spread the whipped cream and strawberry pieces over it in a layer and cover with second sponge , upside down and sprinkle the sugar syrup  and cover with a layer of fresh cream slice of cake sprinkle the sugar syrup . 

2.The cake should be moist but still firm.Cover the top and sides with a thick layer of whipped cream. Decorate with strawberry pieces and whipped cream.

3.Refrigerate for 2-3 hrs so it sets well.

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Lime Meltaways

INGREDIENTS :

Makes about 3 dozen


Unsalted butter, room temperature :3/4 cup (1 1/2 sticks)
Confectioners' sugar : 1 cup
Finely grated zest of 1 limes
Fresh lime juice : 2 tbsp
All-purpose flour : 1 3/4 cups
Cornstarch : Vanilla extract : 2 tbsp
Salt : 1/4tsp
 
PROCEDURE :
 
1.Put butter and 1/3 cup confectioners' sugar in the bowl whisk  till pale and fluffy. Add lime zest and juice and vanilla, and mix until fluffy.

2.Whisk together flour, cornstarch, and salt in a bowl. Add to butter mixture, and mix on low speed until just combined.

3.Divide dough in half. Place each half on an 8-by-12-inch sheet of parchment paper. Roll in parchment to form a log 1 1/4 inches in diameter, pressing a ruler along edge of parchment at each turn to narrow log. Refrigerate logs until cold and firm, at least 1 hour.

4.Preheat oven to 350 degrees. Remove parchment from logs; cut into 1/4-inch-thick rounds. Space rounds 1 inch apart on baking sheets lined with parchment paper. Bake cookies until barely golden, about 13 minutes, rotating sheets halfway through. Transfer cookies to wire racks to cool slightly, 8 to 10 minutes. While still warm, toss cookies with remaining 2/3 cup sugar in a resealable plastic bag. Cookies can be stored in airtight containers at room temperature up to 2 weeks.
 

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Lemon BonBons

INGREDIENTS :

Makes about 2 dozen
Unsalted butter, room temperature - 1stick(8tbsp)
Confectioners' sugar - 1/2cup
Lemon extract - 3/4 tsp
Finely grated zest of 1 lemon
Salt - 1/8 tsp
Whole milk - 2tbsp
Cake flour (not self-rising) - 1 2/3 cups

PROCEDURE :

1.Make the bonbons: Preheat the oven to 325 degrees. Line a baking sheet with a Silpat baking mat or parchment paper, and set aside.

2.In the bowl add cream butter and 1/2 cup confectioners' sugar on medium speed. Add 1/4 teaspoon lemon extract, lemon zest, and salt. Mix to combine.

3.Add milk, and reduce mixer speed to low. Slowly add cake flour, and mix until well blended and the dough pulls away from the sides of the bowl.

4.Transfer the dough to a clean work surface, and divide in half. Roll each half into a 14-inch-long log. Cut each log into fourteen 1-inch pieces. Roll each piece into a dome. Place domes on prepared baking sheet, spaced 1 1/2 inches apart. If dough becomes too soft to handle, chill for a few minutes.

5.Bake bonbons until firm but not golden, 25 to 27 minutes. Transfer bonbons to a wire rack set over a piece of waxed paper to cool.

6.Make the glaze: In a small bowl, stir together remaining 3 cups confectioners' sugar, 1/4 cup hot water, corn syrup, oil, and remaining 1/2 teaspoon lemon extract until smooth. Add cassis, and stir until smooth.

7.Pour half of the warm glaze over the tops of the bonbons. Let bonbons set, about 15 minutes.

8.Repeat Step 7. Wait until glaze is dry, then decorate bonbons with royal icing: Place royal icing in a pastry bag fitted wtih the tip of your choice; pipe icing onto bonbons. Place decorated bonbons on a wire rack to set. Store bonbons in an airtight container in a single layer for up to 2 days

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Cupcakes

Makes 12 cupcakes

INGREDIENTS :

Unsalted butter, room temperature - 1/2 cup(1stick)

Sugar - 1cup

Large eggs - 2

Self-rising  flour - 1 1/2 cup

Buttermilk - 1/4 cup

Baking powder - 1tbsp

Baking soda - 1/2tbsp

Salt  - 1tbsp

Mexican vanilla - 11/2 tbsp

Parchment paper(optional)

PROCEDURE :

1. Preheat oven to 325 degrees. Cut out twenty-four 5 1/2-by-5 1/2-inch squares of parchment paper. Fit each square of parchment into a standard muffin cup so the edges stick out from the muffin cup;
                                                                  or
 grease the muffin cups with butter and dust with flour and keep aside

2. In a bowl add flour , baking powder, baking soda, salt and combine well

3.In another bowl beat butter until softened, add sugar beat until well combined, nxt add the eggs and beat well ,

4. add flour in three parts, alternating with buttermilk and beginning and ending with flour. Stir in vanilla.

                                            

5. Fill prepared muffin cups three-quarters full with batter.

6. Transfer muffin tins to oven and bake until a cake tester inserted into the center of a cupcake comes out clean, 20 to 25 minutes. Transfer to a wire rack and let cupcakes cool completely in muffin cups.

7. Decorate with melted chocolate and crushed almonds.

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