Помоги проекту - поделись книгой:
02 Instructions:
Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
In a large bowl, beat the eggs until frothy. Gradually beat in the sugar, then beat in the oil.
Stir in the dry ingredients, mixing until just combined.
Stir in the grated carrots, walnuts, and raisins (if using).
Divide the batter evenly between the prepared pans and smooth the tops with a spatula.
Bake for 30-35 minutes, or until a toothpick inserted in the center of the cake comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
While the cakes cool, make the cream cheese frosting. In a large bowl, beat together the cream cheese, butter, and vanilla until light and fluffy.
Gradually beat in the powdered sugar until the frosting is smooth and creamy.
To assemble the cake, place one cake layer on a serving plate and spread with a generous layer of frosting.
Place the second cake layer on top and frost the top and sides of the cake with the remaining frosting.
If desired, decorate the cake with additional chopped walnuts or shredded carrots.
Chill the cake in the refrigerator for at least an hour before serving.
Enjoy your delicious carrot cake!
03 Red Velvet cake
•
2 1/2 cups all-purpose flour
•
1 1/2 cups granulated sugar
•
1 teaspoon baking powder
•
1 teaspoon baking soda
•
1 teaspoon salt
•
1 teaspoon cocoa powder
•
1 1/2 cups vegetable oil
•
1 cup buttermilk
•
2 large eggs
•
1 teaspoon vanilla extract
•
2 tablespoons red food coloring
•
1 teaspoon white vinegar
•
Cream cheese frosting (recipe below)
Ingredients:
For the cream cheese frosting:
•
8 ounces cream cheese, softened
•
1/2 cup unsalted butter, softened
•
1 teaspoon vanilla extract
•
3 cups powdered sugar
03 Instructions:
Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cocoa powder.
In a large bowl, beat together the oil, buttermilk, eggs, vanilla extract, red food coloring, and white vinegar.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Divide the batter evenly between the prepared pans and smooth the tops with a spatula.
Bake for 25-30 minutes, or until a toothpick inserted in the center of the cake comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
While the cakes cool, make the cream cheese frosting. In a large bowl, beat together the cream cheese, butter, and vanilla until light and fluffy.
Gradually beat in the powdered sugar until the frosting is smooth and creamy.
To assemble the cake, place one cake layer on a serving plate and spread with a generous layer of frosting.
Place the second cake layer on top and frost the top and sides of the cake with the remaining frosting.
Chill the cake in the refrigerator for at least an hour before serving.
Enjoy your delicious Red Velvet Cake!
04 Cheesecake
•
1 1/2 cups graham cracker crumbs
(about 10-12 whole crackers)
•
1/4 cup granulated sugar
•
1/2 cup unsalted butter, melted
Ingredients:
For the filling:
•
4 (8-ounce) packages cream cheese, softened
•
1 1/4 cups granulated sugar
•
4 large eggs
•
1 teaspoon vanilla extract
•
1/2 cup sour cream
For the crust:
04 Instructions:
Preheat your oven to 325°F (165°C) and grease a 9-inch springform pan.
In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter until well combined.
Press the mixture into the bottom of the prepared pan, using a flat-bottomed glass or measuring cup to press the crust down evenly.
Поделиться книгой: