Baking Kingdom October 2017
Fun for the Little Ones
> Sunflower Cupcakes > Chocolate Muffins > Ghost Cookies
John Whaite Shares his secrets on baking
t s e w Ne s e i p i Rec $5.95
The secrets of
NAPOLEON CAKE What should you know?
All You Need to Bake.
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contents OCTOBER 2017
70
recipes
80 What ingredient can I substitute others with?
50 Double Chocolate Brownie Taste the moisture.
56 Creamy Buttercream Can it get any creamier?
62 Passion Fruit Souffle Make it perfect!
64 Very Berry Cupcakes Sweet and sour!
70 Coconut Carrot Cake Easy and delicious combinations of the flavors.
71
Peanut Butter Cookies Make something that everyone loves.
78 Colorful Macaroons Try making all the colors and flavors you could imagine.
78
inissue every
Egg Whites
tips
88 This months favorites. Cooking utensils and products we checked out and tested.
28 5 tip tips from John Whaite Ideas from one of the best bakers.
36 The best ideas for decorating cakes and cupcakes. Some fun and easy ideas for how to decorate pasteris.
16
40 Best Meringue
Find out what mistakes do you make while baking a meringue.
44 Perfect Egg Whites
pastries
All the secrets for perfect whipped egg whites.
44
10 Fun for the Little Ones 16
Sunflower Cupcakes, Chocolate Muffins, Ghost Cookies
The secrets of Napoleon Cake What should you knoe?
22 Best Ideas for Weekend
Ideas for pastries when BAKING KINGDOM 7
Coconut Carrot Cake RECIPES
Ingredients Cake 1 1/2 cups granulated sugar 1 cup vegetable oil 3 eggs 2 cups all-purpose flour 2 teaspoons ground cinnamon 1 teaspoon baking soda 1 teaspoon vanilla 1/2 teaspoon salt 3 cups shredded carrots (5 medium) 1 cup coarsely chopped walnuts
Cream Cheese Frosting • 1 package (8 oz) cream cheese, softened • 1/4 cup butter or margarine • 2 to 3 teaspoons milk • 1 teaspoon vanilla • 4 cups powdered sugar • 2 cups of shredade coconut
Prep 20 MIN
Total 1 HR 5 MIN
Servings
12
Directions Cake 1. Heat oven to 350°F. Grease bottom and sides of one 13x9-inch pan or two 8-inch or 9-inch round pans with shortening; lightly flour. In large bowl, beat granulated sugar, oil and eggs with electric mixer on low speed about 30 seconds or until blended. Add flour, cinnamon, baking soda, 1 teaspoon vanilla and the salt; beat on low speed 1 minute. Stir in carrots and nuts. Pour into pan(s). 2. Bake 13x9-inch pan 40 to 45 minutes, round pans 30 to 35 minutes, or until toothpick inserted in center comes out clean. Cool rectangle in pan on cooling rack. Cool rounds 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
Frosting
BAKING KINGDOM 70
1. In medium bowl, beat cream cheese, butter, milk and vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth and spreadable. Then mix in shreaded coconut, untill well mixed. Frost 13x9-inch cake or fill and frost round layers with frosting. Sprinkle nutmeg on frosted cake, if desired. Store in refrigerator.
By Betty Cracker, Carrot Cake
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Delicious Carrot Cake which you should try making at home.
BAKING KINGDOM 71