Step By Step photos for Cakes, Muffins,Cookies, Biscuits.......

Discussion in 'Step-by-Step Photos of Chitvish Recipes!' started by Chitvish, Dec 16, 2008.

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  1. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Rich Cherry Loaf (1) - Creaming Method for Rich Cakes.

    I have been using this recipe very successfully, ever since I started baking cakes.

    Flour - 240 grams

    Salt - ½ tsp

    Baking powder - 1tsp

    Glace cherries - 90 grams

    Butter - 180 grams

    Sugar - 180 grams

    Eggs - 2

    Vanilla Essence

    Milk to mix

    Glace cherries to decorate (optional)

    Caster sugar to dredge

    Measure out the ingredients. Cut the washed cherries into quarters on a board, using a little flour if necessary.

    Sieve the flour, salt and baking powder on to the cherries

    Warm the butter slightly if it is hard, but do not over heat. Then cream together the butter and sugar using the back of a wooden spoon and working the mixture till it is light and fluffy.

    Break the eggs into a small bowl, and then add them one at a time, beating thoroughly after each addition. ((Too much egg added at a time may result in curdling of the mixture; in this case sprinkle in about 1tbsp of the measured flour before continuing to add the eggs-shown in the photo in next post)

    Add a few drops of vanilla essence and then gently fold in the dry ingredients, with enough milk to give a soft dropping consistency.

    Put in the mixture into a prepared loaf tin, three quarters filling it, and smooth it with a palette knife, Halved cherries may be placed on top. Sprinkle with caster sugar to give a crisp sugary surface

    Bake in a moderate oven (350 degrees Fahrenheit) for about 1 and 25 minutes until well risen and firm. Cool on a rack.
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    Last edited: Dec 18, 2009
  2. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Rich Cherry Cake (2)

    Photos continue...........
    cherrycake-6.jpg

    cherrycake-7.jpg

    cherrycake-8.jpg

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    cherrycake-10.jpg
     
    Last edited: Dec 18, 2009
  3. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Rich Cherry Cake - (3)

    The cake is ready to be sliced & served!
    cherrycake-11.jpg
     
    Last edited: Dec 18, 2009
  4. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Victoria Sandwich Cake (1) - ultimate, light and delicious cake.

    This is the standard basic sandwichcake recipe.

    120 grams butter

    120 grams sugar

    2 eggs

    120 grams flour

    ½ tsp baking powder

    A little milk

    Jam

    Castor Sugar

    Cream the sugar and fat until light and creamy, then beat in the eggs one at a time.

    Add the sieved flour and the baking powder, together with little milk to give a soft dropping consistency.

    Put into 2 prepared sandwich tins and bake in a moderate oven ( 375 degrees Fahrenheit) for 25 – 30 minutes.

    Cool on a rack and when cold, sandwich together with jam.

    Dust lightly with caster sugar.

    Chocolate Victoria Sandwich

    This may be made exactly the same way as the standard Victoria sandwich, but with 30 grams of the flour replaced with 30 grams of cocoa, sieve this with the flour and add to the creamed mixture in the usual way.
    Butter cream or vanilla cream is usually preferred to jam as a filling for a chocolate cake.
    V SW-1.jpg

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    Last edited: Dec 18, 2009
  5. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Victoria Sandwich Cake (2)

    This is used as a foundation for manydecorated cakes. The sandwich mixture keeps the cake moist and fresh long.
    V SW-6.jpg

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    V SW-8.jpg

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    V SW-10.jpg
     
    Last edited: Dec 18, 2009
  6. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Victoria Sandwich Cake (3)

    The top can be decorated with glace or butter icing. Cream, butter icing etc can be used for sandwiching.
    V SW-11.jpg

    V SW-12.jpg
     
    Last edited: Dec 18, 2009
  7. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Drinking Chocolate Food Cake

    Beat till light


    Butter - 150 gms

    Add gradually


    Powdered sugar - 180 gms

    And mix well.


    Now add


    Brown sugar - 210 gms


    Add one at a time, till thoroughly mixed


    Eggs - 3

    Sieve together

    Maida - 360 gms

    Drinking chocolate powder - 60 gms

    Cooking soda - ¼ tsp

    Baking powder - 1 level tsp

    Add this to the above mixture & finally fold in

    Curds - ¾ cup

    Vanilla essence - 1 tsp

    Bake at 350 deg F till done.
    DC choc-1.jpg

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    Last edited: Dec 18, 2009
  8. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Drinking Chocolate Food Cake-2

    Just follow the instructions & photos.
    DC-5.jpg

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    Last edited: Dec 18, 2009
  9. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Caramel Sandwich Cake (1) - I bet, you have never tasted this!~

    I learnt this in my bakery class and since then, have never seen this recipe or cake anywhere.

    It is one of the most delicious, soft cakes. Instead of making two cakes & sandwiching, you can make one, cut horizontally & sandwich.

    Flour- 170 grams

    Sugar – 115 grams

    Butter- 115 grams

    Jam – 55 grams

    Sugar Caramel – 55 grams

    Eggs – 2

    Baking powder – ½ teaspoon

    Hot milk – 100cc

    Icing sugar for topping


    Cream fat and sugar. Separate yolks. Beat yolks and add to the creamed mixture.

    Make caramel with sugar and add hot milk till well mixed

    When caramel mixture is luke warm, add to the creamed ingredients.

    Stir in the dry ingredients and mix well, adding more milk if necessary, to make a drooping consistency.

    Fold in the stiffly beaten egg whites and put in sandwich tins.

    Bake at 350 degrees Fahrenheit for 30 minutes

    When cool, sandwich with apricot jam. Sprinkle with icing sugar.
    caramel sandwich cake-1.jpg

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    Last edited: Dec 18, 2009
  10. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Caramel Sandwich Cake (2)

    The cakes are baked & ready!

    caramel sandwich cake-6.jpg

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    caramel sandwich cake-8.jpg

    caramel sandwich cake-9.jpg

    caramel cake.JPG
     
    Last edited: Apr 3, 2010
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