431 replies to this topic

[davdbg]

Hand-Made Chocolate
by SynCelestial!

Spoiler

Hand-made Chocolate Cake ingredients:

• 2 cups sugar

• 1-3/4 cups all-purpose flour

• 3/4 cup HERSHEY'S Cocoa

• 1-1/2 teaspoons baking powder

• 1 teaspoon salt

• 2 eggs

• 1 cup milk

• 1/2 cup vegetable oil

• 2 teaspoons vanilla extract



Directions:

1. Heat oven to 350°F. Grease and flour two 10x2-inch baking pans.

2. Stir together sugar, flour, cocoa, baking powder, and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Pour batter into prepared pans.

3. Bake 30 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.

4. When cakes are cool, cut each cake in half from top to bottom, making each cake 1" tall. Set aside.

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Hand-made Chocolate Ganache ingredients:

• 2 Pints Heavy Whipping Cream

• 2 Semi Sweet Bakers bars

• 2 4.4 Oz Hershey's Bars

• 1 Cup Hershey's Chocolate chips

• 1/2 C Hershey's unsweetened Cocoa



Ganache Directions:

1. Break chocolate bars into pieces & place in mixing bowl

2. Heat Cream until almost boiling (do not simmer)

3. Slowly pour heated cream over chocolate, mixing on low until chocolate is melted.

4. Mix in cocoa and chocolate chips

5. Increase speed and mix until ganache has thickened. Mix for 15 minutes; ganache will get stiff and turn a lighter brown as you mix.

6. Pour ganache into the two previously used cake pans

7. Use cake scraps to cut letters & embed them in ganache

8. Refrigerate 1-2 hours until very firm.


Hand-made Chocolate Cake assembly:

1. Remove cake layers & ganache from refrigerator & stack, starting cake layer on bottom.

2. Use Milano cookies for wings. Shave until proper shape & coat them with Ganache.

3. Use frosting to dollop decor on cake top

4. Top with strawberries!

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Well we have a winner

[CharAznable]

 

Hand-Made Chocolate
by SynCelestial!

 

o... thats pretty good!

[Necrohealiac]

i want to eat the wings.

[Baturiano]

 

Hand-Made Chocolate
by SynCelestial!

Spoiler

Hand-made Chocolate Cake ingredients:

•    2 cups sugar

•    1-3/4 cups all-purpose flour

•    3/4 cup HERSHEY'S Cocoa

•    1-1/2 teaspoons baking powder

•    1 teaspoon salt

•    2 eggs

•    1 cup milk

•    1/2 cup vegetable oil

•    2 teaspoons vanilla extract

 

Directions:

            1. Heat oven to 350°F. Grease and flour two 10x2-inch baking pans.

            2. Stir together sugar, flour, cocoa, baking powder, and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Pour batter into prepared pans.

            3. Bake 30 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.

            4. When cakes are cool, cut each cake in half from top to bottom, making each cake 1" tall.  Set aside.

Spoiler

Hand-made Chocolate Ganache ingredients:

•    2 Pints Heavy Whipping Cream

•    2 Semi Sweet Bakers bars

•    2 4.4 Oz Hershey's Bars

•    1 Cup Hershey's Chocolate chips

•    1/2 C Hershey's unsweetened Cocoa

 

Ganache Directions:

1. Break chocolate bars into pieces & place in mixing bowl

2. Heat Cream until almost boiling (do not simmer)

3. Slowly pour heated cream over chocolate, mixing on low until chocolate is melted.

4. Mix in cocoa and chocolate chips

5. Increase speed and mix until ganache has thickened. Mix for 15 minutes; ganache will get stiff and turn a lighter brown as you mix.

6. Pour ganache into the two previously used cake pans

7. Use cake scraps to cut letters & embed them in ganache

8. Refrigerate 1-2 hours until very firm.


Hand-made Chocolate Cake assembly:

1. Remove cake layers & ganache from refrigerator & stack, starting cake layer on bottom.

2. Use Milano cookies for wings. Shave until proper shape & coat them with Ganache.

3. Use frosting to dollop decor on cake top

4. Top with strawberries!

 

Spoiler

 

 

Amazing!

[KittKattz]

 

Hand-Made Chocolate
by SynCelestial!

Spoiler

Hand-made Chocolate Cake ingredients:

•    2 cups sugar

•    1-3/4 cups all-purpose flour

•    3/4 cup HERSHEY'S Cocoa

•    1-1/2 teaspoons baking powder

•    1 teaspoon salt

•    2 eggs

•    1 cup milk

•    1/2 cup vegetable oil

•    2 teaspoons vanilla extract

 

Directions:

            1. Heat oven to 350°F. Grease and flour two 10x2-inch baking pans.

            2. Stir together sugar, flour, cocoa, baking powder, and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Pour batter into prepared pans.

            3. Bake 30 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.

            4. When cakes are cool, cut each cake in half from top to bottom, making each cake 1" tall.  Set aside.

Spoiler

Hand-made Chocolate Ganache ingredients:

•    2 Pints Heavy Whipping Cream

•    2 Semi Sweet Bakers bars

•    2 4.4 Oz Hershey's Bars

•    1 Cup Hershey's Chocolate chips

•    1/2 C Hershey's unsweetened Cocoa

 

Ganache Directions:

1. Break chocolate bars into pieces & place in mixing bowl

2. Heat Cream until almost boiling (do not simmer)

3. Slowly pour heated cream over chocolate, mixing on low until chocolate is melted.

4. Mix in cocoa and chocolate chips

5. Increase speed and mix until ganache has thickened. Mix for 15 minutes; ganache will get stiff and turn a lighter brown as you mix.

6. Pour ganache into the two previously used cake pans

7. Use cake scraps to cut letters & embed them in ganache

8. Refrigerate 1-2 hours until very firm.


Hand-made Chocolate Cake assembly:

1. Remove cake layers & ganache from refrigerator & stack, starting cake layer on bottom.

2. Use Milano cookies for wings. Shave until proper shape & coat them with Ganache.

3. Use frosting to dollop decor on cake top

4. Top with strawberries!

 

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i love it. good job mel !

[SynCelestial]

Thank you guys!

[Lazerbomb]

Chaos Server

Lee Sho Ron

 

Im sad that i have to post after Syn T_T but here is my Chocolate Mousse Cake Submission

 

Ingredients

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Ingredients
For the cake:
1/2 pound unsalted butter (2 tablespoons melted)
8 ounces semisweet chocolate, broken into 1/2-ounce pieces
8 large egg yolks
3/4 cup granulated sugar
4 large egg whites
For the filling:
8 ounces semisweet chocolate, broken into 1/2-ounce pieces
2 1/2 cups heavy cream
2 tablespoons granulated sugar
For the Dark Chocolate Ganache:
1 1/2 cups heavy cream
2 tablespoons unsalted butter
18 ounces semisweet chocolate, chopped into 1/2-ounce pieces

Recipe for Cake

Spoiler

Cake:

Lightly coat the insides of 3 9 by 1 1/2-inch cake pans with melted butter. Line each pan with parchment paper, then lightly coat the parchment paper with more melted butter. Set aside.

Preheat the oven to 325 degrees Fahrenheit.

Heat 1-inch of water in the bottom half of a double boiler over medium heat. Place remaining butter and 8 ounces semisweet chocolate in the top half of the double boiler. Tightly cover the top with film wrap. Allow to heat for 10 to 12 minutes. remove from the heat, stir until smooth, and hold at room temperature.

Place the egg yolks and 3/4 cup sugar in the bowl of an electric mixer fitted with a paddle. Beat on high until slightly thickened and lemon-colored, about 4 minutes. Scrape down the sides of the bowl and beat on high for an additional 2 minutes.

While the egg yolks are beating, whisk 4 egg whites in a large stainless steel bowl until stiff, but not dry, about 3 to 4 minutes.

Using a rubber spatula, fold the melted chocolate mixture into the beaten egg yolk mixture. Add a quarter of the beaten egg whites and stir to incorporate, then gently fold in the remaining egg whites.

Divide the batter between the prepared pans, spreading evenly, and bake in the preheated oven until a toothpick inserted in the center comes out clean, about 25 to 30 minutes. Remove the cakes from the oven and allow to cool in the pans for 15 minutes. (During baking, the surface of the cakes will form a crust; this crust will normally collapse when the cakes are removed from the oven.) Invert the cakes onto cake circles, remove the parchment paper, and refrigerate for 30 minutes.

Filling:

To prepare the dark chocolate cream, heat 1-inch of water in the bottom half of a double boiler over medium heat. Place the semisweet chocolate in the top half of the double boiler. Tightly cover the top with film wrap and allow to heat for 8 to 10 minutes. Remove from the heat and stir until smooth. Transfer the melted chocolate to a stainless steel bowl and set aside until needed. Place heavy cream and sugar in the well-chilled bowl of an electric mixer fitted with a well-chilled balloon whip. Whisk on high until stiff peaks form, about 1 1/2 minutes. Remove the bowl from the mixer. Use a hand whisk to combine 1/4 of the whipped cream into the melted chocolate until smooth and completely incorporated. Add the combined whipped cream and chocolate to the remaining whipped cream and use a rubber spatula to fold together.

Ganache:

Heat the heavy cream and the butter in a 3-quart saucepan over medium high heat. Bring to a boil. Place the semisweet chocolate in a 3-quart stainless steel bowl. Pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir until smooth. Chill 1 cup of ganache for at least 1 hour. Remaining ganache should be at room temperature

To assemble cake:

Arrange one of the cake layers in a 9-inch springform pan, evenly spread half the filling over the cake and top with the second layer. Add remaining filling and top with the remaining cake layer. Chill 2 hours. Transfer chilled cup of ganache to pastry bag fitted with a star tip. Remove cake from springform pan and coat sides and top with room temperature ganache. Using chilled ganache, decoratively pipe stars on top of cake. If desired, coat sides of cake with grated chocolate, cookie crumbs of chopped nuts.

http://www.foodnetwo...ake-recipe.html

 

Ingredients for Toppings

Spoiler

• 1 tablespoon butter
• About 10 regular sized marshmallows
• About 1.5 cups Rice Crispy Cereal
• Food Coloring

Recipe for Toppings

Spoiler

 In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat. Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Shape rice crispy treats into desired forms and color with food coloring.

References

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Finished Product

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Edited by Lazerbomb, 01 July 2014 - 09:58 PM.

[Damara]

Yum, Lazer. 

 

[ilovemilk]

 

 

The attention to detail is superb. I love how you perfectly align all the 13 frosting dots. 10/10 since you did not miss a single frosting dot.

[Baturiano]

 

Im sad that i have to post after Syn T_T but here is my Chocolate Mousse Cake Submission

 

Ingredients

Spoiler

Ingredients
For the cake:
1/2 pound unsalted butter (2 tablespoons melted)
8 ounces semisweet chocolate, broken into 1/2-ounce pieces
8 large egg yolks
3/4 cup granulated sugar
4 large egg whites
For the filling:
8 ounces semisweet chocolate, broken into 1/2-ounce pieces
2 1/2 cups heavy cream
2 tablespoons granulated sugar
For the Dark Chocolate Ganache:
1 1/2 cups heavy cream
2 tablespoons unsalted butter
18 ounces semisweet chocolate, chopped into 1/2-ounce pieces

Recipe for Cake

Spoiler

Cake:

Lightly coat the insides of 3 9 by 1 1/2-inch cake pans with melted butter. Line each pan with parchment paper, then lightly coat the parchment paper with more melted butter. Set aside.

Preheat the oven to 325 degrees Fahrenheit.

Heat 1-inch of water in the bottom half of a double boiler over medium heat. Place remaining butter and 8 ounces semisweet chocolate in the top half of the double boiler. Tightly cover the top with film wrap. Allow to heat for 10 to 12 minutes. remove from the heat, stir until smooth, and hold at room temperature.

Place the egg yolks and 3/4 cup sugar in the bowl of an electric mixer fitted with a paddle. Beat on high until slightly thickened and lemon-colored, about 4 minutes. Scrape down the sides of the bowl and beat on high for an additional 2 minutes.

While the egg yolks are beating, whisk 4 egg whites in a large stainless steel bowl until stiff, but not dry, about 3 to 4 minutes.

Using a rubber spatula, fold the melted chocolate mixture into the beaten egg yolk mixture. Add a quarter of the beaten egg whites and stir to incorporate, then gently fold in the remaining egg whites.

Divide the batter between the prepared pans, spreading evenly, and bake in the preheated oven until a toothpick inserted in the center comes out clean, about 25 to 30 minutes. Remove the cakes from the oven and allow to cool in the pans for 15 minutes. (During baking, the surface of the cakes will form a crust; this crust will normally collapse when the cakes are removed from the oven.) Invert the cakes onto cake circles, remove the parchment paper, and refrigerate for 30 minutes.

Filling:

To prepare the dark chocolate cream, heat 1-inch of water in the bottom half of a double boiler over medium heat. Place the semisweet chocolate in the top half of the double boiler. Tightly cover the top with film wrap and allow to heat for 8 to 10 minutes. Remove from the heat and stir until smooth. Transfer the melted chocolate to a stainless steel bowl and set aside until needed. Place heavy cream and sugar in the well-chilled bowl of an electric mixer fitted with a well-chilled balloon whip. Whisk on high until stiff peaks form, about 1 1/2 minutes. Remove the bowl from the mixer. Use a hand whisk to combine 1/4 of the whipped cream into the melted chocolate until smooth and completely incorporated. Add the combined whipped cream and chocolate to the remaining whipped cream and use a rubber spatula to fold together.

Ganache:

Heat the heavy cream and the butter in a 3-quart saucepan over medium high heat. Bring to a boil. Place the semisweet chocolate in a 3-quart stainless steel bowl. Pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir until smooth. Chill 1 cup of ganache for at least 1 hour. Remaining ganache should be at room temperature

To assemble cake:

Arrange one of the cake layers in a 9-inch springform pan, evenly spread half the filling over the cake and top with the second layer. Add remaining filling and top with the remaining cake layer. Chill 2 hours. Transfer chilled cup of ganache to pastry bag fitted with a star tip. Remove cake from springform pan and coat sides and top with room temperature ganache. Using chilled ganache, decoratively pipe stars on top of cake. If desired, coat sides of cake with grated chocolate, cookie crumbs of chopped nuts.

http://www.foodnetwo...ake-recipe.html

 

Ingredients for Toppings

Spoiler

• 1 tablespoon butter
• About 10 regular sized marshmallows
• About 1.5 cups Rice Crispy Cereal
• Food Coloring

Recipe for Toppings

Spoiler

 In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat. Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Shape rice crispy treats into desired forms and color with food coloring.

References

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Finished Product

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mmmm cats, wait what

[Lizbo]

Lizbo /Chaos

 

 

 

Soul Haunted Bread

 

The Ingredients

 

Spoiler

1/2 cup apple juice, room temperature

1 tsp active dry yeast

1 Tbsp butter or margarine

2 tsp honey

1/2 tsp salt

1/4 cup apple sauce

1/2 tsp ground cinnamon

1/2 tsp ground nutmeg

2 cups bread flour

 

 

The Directions

 

 

Spoiler

When I started gathering ingredients I realized I forgot to get applesauce sooo  I ended up making it

 

 

Applesauce directions

 

Spoiler

1 apple peeled, cored, and cut into small pieces

1/2 tbsp sugar

1/4 tsp ground cinnamon

1/4 tsp ground nutmeg

1/4 cup water

 

 

Place everything in a sauce pan and cook on medium heat for aprox 5 mins

 

Turn heat to low and mash with a potato masher until the texture is mostly smooth and uniform

 

 

Allow time to cool to room temp

 

 

Bread Directions

 

Put 1 cup of flour in a mixing bowl

Have the second cup of flour on reserve

Extra flour for dusting

 

Have honey, spices, and butter together for easy access

 

Put 1tsp of yeast into the room temp apple juice

Give it a sec to chill then add the small bowl and apple sauce to the juice and combine

 

 

Pour the mixture into the center of the flour

 

Gently mix the flour and the liquids together

Add the second cup of flour slowly and mix with hands (or just use a fancy mixer) 

Turn the mass out onto a dusted surface 

 

Kneed for 4 mins then form a ball and place in a greased covered container

 

Allow to rest for one hour

Smash the dough down to release air

kneed again for 4 mins

Break into 3 balls one larger than the other two

 

Shape the balls into long ropes

 

Fold the ends of each rope in and cut each into 4 equal pieces

 

Shape these smaller ropes into longer ones again

Place the two smaller ropes next to eachother with one sticking out a bit further then smash down the ends on the left side

take the longest rope and have it go along the top and around the side

 

 

Take the long end and curl it around over the smashed down ends

 

Place all 4 on a greased cooking sheet and cover for 45 mins

 

At 350°F cook for 30-40 mins

 

 

The Final Product

 

 

Edited by Lizbo, 02 July 2014 - 06:16 AM.

[Lucky]

[/spoiler]

 

Holy Shieeet, that's really good *-*

Edited by Lucky, 24 June 2014 - 12:32 PM.

[DeltaRay]

Soul Haunted Bread

 

The Ingredients

 

Spoiler

1/2 cup apple juice, room temperature

1 tsp active dry yeast

1 Tbsp butter or margarine

2 tsp honey

1/2 tsp salt

1/4 cup apple sauce

1/2 tsp ground cinnamon

1/2 tsp ground nutmeg

2 cups bread flour

 

 

The Directions

 

 

Spoiler

When I started gathering ingredients I realized I forgot to get applesauce sooo  I ended up making it

 

 

Applesauce directions

 

Spoiler

1 apple peeled, cored, and cut into small pieces

1/2 tbsp sugar

1/4 tsp ground cinnamon

1/4 tsp ground nutmeg

1/4 cup water

 

 

Place everything in a sauce pan and cook on medium heat for aprox 5 mins

 

Turn heat to low and mash with a potato masher until the texture is mostly smooth and uniform

 

 

Allow time to cool to room temp

 

 

Bread Directions

 

Put 1 cup of flour in a mixing bowl

Have the second cup of flour on reserve

Extra flour for dusting

 

Have honey, spices, and butter together for easy access

 

Put 1tsp of yeast into the room temp apple juice

Give it a sec to chill then add the small bowl and apple sauce to the juice and combine

 

 

Pour the mixture into the center of the flour

 

Gently mix the flour and the liquids together

Add the second cup of flour slowly and mix with hands (or just use a fancy mixer) 

Turn the mass out onto a dusted surface 

 

Kneed for 4 mins then form a ball and place in a greased covered container

 

Allow to rest for one hour

Smash the dough down to release air

kneed again for 4 mins

Break into 3 balls one larger than the other two

 

Shape the balls into long ropes

 

Fold the ends of each rope in and cut each into 4 equal pieces

 

Shape these smaller ropes into longer ones again

Place the two smaller ropes next to eachother with one sticking out a bit further then smash down the ends on the left side

take the longest rope and have it go along the top and around the side

 

 

Take the long end and curl it around over the smashed down ends

 

Place all 4 on a greased cooking sheet and cover for 45 mins

 

At 350°F cook for 30-40 mins

 

 

The Final Product

 

looks yummie

 

[ShinobiEX3]

Hey everyone do you guys want me to put the process of making alcohol on my post? Not sure if its needed

[Genchay]

------------------------------

ign: Rockefella

Server: Classic

ROPD

------------------------------

 

 

CREAM SANDWICH

 

 

• Ham
• Salami
• Lettuce
• Tomato
• Mayonnaise
• Honey
• Bread
• Cheese
• Green Olive

 

 

1. Spread Mayonnaise and honey on bread
2. Put Ham,Salami, Tomato, Lettuce, Cheese
3. Cut the bread into two pieces,
4. Add Green Olive on top
5. Enjoy.

 

 

 

 

 

 

 

 

 

 

 

 

 

Edited by Genchay, 02 July 2014 - 01:00 AM.

[1610130846]

Salty Rice Cake by Kapsiao

 

 

To Oda: Please reward the Creative Convention hat to

Kapsiao from the Renewal Chaos Server!

Ty 

 

 

Ingredients

• sweet rice flour
• food coloring
• bamboo skewer

 

Steps

1. Pour 200g of sweet rice flour
2. Mixed in 120ml of water
3. Mixed them and kneat until a big dough
4. Split the dough into four
5. Mixed in the food coloring 
6. Roll the dough into a tiny ball
7. Heat a pot of water and put all the tiny ball inside the pot
8. Wait until the ball float on top of the water and then remove them
9. Put them onto the bamboo skewer and you are done

​

 

Final Product

 

 

PS: Use glove when you mixed the coloring, better to use natural ingredient to make the color nicer instead of food coloring.

 

 

Edited by 1610130846, 01 July 2014 - 06:50 PM.

[Myzery]

Character: Myzery

Server: Renewal

 

 

                                                                                                                   Pumpkin Pie

                                                                                                                        

    Ingredients

    3/4 cup granulated sugar
    1 teaspoon ground cinnamon
    1/2 teaspoon salt
    1/2 teaspoon ground ginger
    1/4 teaspoon ground cloves
    2 large eggs
    1 can of pumpkin pie filling
    1 can evaporated milk
    2 unbaked 9 inch deep dish pie shells
    Food coloring

 

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Mix sugar, cinnamon, salt, ginger and cloves in small bowl.

 

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Beat eggs in large bowl, stir in pumpkin and sugar spice mixture, then gradually stir in the evaporated milk.

 

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Unroll pie shell and place it into the pan.

 

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Cut the second pie shell in to lattice, using the leftovers to make the pumpkin shape.

 

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Use the food coloring to paint the pumpkin to your liking.

 

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Bake in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate.

 

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Edited by Myzery, 01 July 2014 - 05:33 PM.

[SynCelestial]

Mm, yummy!~

[r1r1]

hi Oda! Please send the hat to tsundere queen on Renewal Server

thanks!

 

Peach Cake
Let’s make a peach cake. So, first of all we need to list all the ingredients for the recipe.

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In this cake we made in three parts: the cake (“pão-de-ló”, see below), the cream that will be in the middle of the layers and the cake icing + decoration.

First part: the “pão-de-ló”:

“Pão-de-ló” is a common recipe in Brazil to make layered cakes. It’s a soft cake batter.

Ingredients:
    - 4 un. of egg yolk
    - 4 un. of egg white
    - 2 cup of flour
    - 1 and a half cup of sugar
    - 1 tablespoon of chemical baking powder
    - 1 cup of boiling water
    - some food coloring (in this recipe we used light pink)

Steps:

First you’ll need to separate the egg yolk from egg white. From this we made stiff peaks with the egg white on the mixer. It’s like 5 minutes to make this, when the egg white seems like the picture, it’ll be fine. (see the picture with the *)
Put it aside, you’ll need later.
Then, clean your mixer and put the egg yolk on there with the boiling water. Start the mixer and wait until it appears some foam-like patterns that reach the edge of the mixer’s bowl (see the next picture with the *). Then put the sugar in this mixture and keep the mixer on for some more minutes (like 3 or 5). After that, don’t stop the mixer and start to pour the flour bit by bit and keep the mixer on for more 25 minutes.
After 25 minutes, put on the mixture the food coloring (just some drops), the chemical baking powder and the stiff peaks that we made previously and mix with gentle movements from bottom to up. Let some of the stiff peaks show on the batter like on the picture.
Pre-heat you oven for like 15 min before you put the cake there, on medium temperature.
Grease your cake pan with oil (you can do with butter too) and put some flour after the oil/butter. Spread the flour on the cake pan evenly.

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Put the cake dough in the oven and bake the cake for 10 minutes on high temperature. After that time, you can change the temperature to medium. Wait until the cake turn warm to cut.
On this recipe, we made on 2 cake pans, because I didn’t have another circular cake pan. You can cut the cake with a sewing line or a serrated knife. Care to not pull the top of the cake, like I did it D:
After you divided the cake, reserve it.

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Peach Cream

Ingredients:
-    1  can of condensed milk
-    1 can of table cream
-    250ml of concentrated peach juice
-    1 tablespoon of colorless unflavored gelatin
-    60ml. of water
-    1 un. of gelatin of peach
-    2 cups of fresh milk cream
-    3 tablespoon of sugar (to make whipping cream with the fresh milk cream)

Steps:
First you’ll need to hydrate the unflavored gelatin with the 60ml of water on “bain marie” (http://en.wikipedia....wiki/Bain-marie).
Then, you’ll need to whisk on the mixer the fresh milk cream with the sugar. Mix for 3 minutes or until it gets the consistency like the picture with the * below.
On a blender, mix the condensed milk, the table cream, the peach juice, the unflavored gelatin and the peach gelatin. Mix for 2 minutes then put the homemade whipping cream on the blender.

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Prepare your cake pan with aluminium paper in the bottom of it. Put the first layer of the cake and cover it with the peach cream. Distribute evenly across the entire layer. Put the next layer of the cake and put another layer of peach cream. Finish it with another cake layer. Because I didn’t have a cake pan high enough to accommodate all the cake, so I improvised a cake pan made with some clean cardboard and aluminium paper, then the gelatin wouldn't drop.

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Decoration: Gelatin

Ingredients:
-    4 un. of gelatin (on this recipe I used a raspberry gelatin because the cake icing of the peach cake was pink, and the peach gelatin selling here on Brazil is yellow >_<)
-    500ml of boiling water.

Steps:
Hydrate the gelatin with half of the water that is indicated on the instructions of the gelatin (in my case it was 500ml of water). Mix with a tablespoon until it blends it all. Wait until it turns a little viscous like being almost turn into gelatin.  Spread along the top of the cake. In my recipe, I first did 2 un. of gelatin, put on the top of the cake, waited 10 hours and then put again more 2 un. of gelatin.
Put in the fridge to chill a little.

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Decoration 2: Biscuits + peaches + fake marzipan

Ingredients:
-    1 package of half chocolate and half biscuit (see image below).
-    1 can of canned peaches
-    A ball of “fake” marzipan
-    (to make the fake marzipan you’ll need: 1 eggwhite, ¼ cup of sugar and some icing sugar to bind the marzipan)

Steps:
To make the “fake” marzipan mix the egg white and the sugar with a fouet and put on a “bain-marie”. Keep there until it warms a little. Then pour some with some icing sugar in it and blend with the fouet until the marzipan’s consistency be like the image. Then pour some icing sugar on the table and mold until it pulls away from your finger.

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Mold on the same pattern as the image.
Cut the peaches in 3 parts and the biscuit in 4 parts. Put on the top of the gelatin.

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And it’s done!!! Here is some photos of the final product:

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Thanks for reading, it was a huge wall of text and so many pictures. If someone wants I can upload all the photos that I took of the process (almost 271 pictures in total that I turned in those 7 pannels). English is not my native language, if there's something wrong I apologize, I've never had to write any recipe, I tried my best here ; w;

Edited by r1r1, 02 July 2014 - 04:47 AM.

[KiyokoHasami]

 

Peach Cake
Let’s make a peach cake. So, first of all we need to list all the ingredients for the recipe.

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In this cake we made in three parts: the cake (“pão-de-ló”, see below), the cream that will be in the middle of the layers and the cake icing + decoration.

First part: the “pão-de-ló”:

“Pão-de-ló” is a common recipe in Brazil to make layered cakes. It’s a soft cake batter.

Ingredients:
    - 4 un. of egg yolk
    - 4 un. of egg white
    - 2 cup of flour
    - 1 and a half cup of sugar
    - 1 tablespoon of chemical baking powder
    - 1 cup of boiling water
    - some food coloring (in this recipe we used light pink)

Steps:

First you’ll need to separate the egg yolk from egg white. From this we made stiff peaks with the egg white on the mixer. It’s like 5 minutes to make this, when the egg white seems like the picture, it’ll be fine. (see the picture with the *)
Put it aside, you’ll need later.
Then, clean your mixer and put the egg yolk on there with the boiling water. Start the mixer and wait until it appears some foam-like patterns that reach the edge of the mixer’s bowl (see the next picture with the *). Then put the sugar in this mixture and keep the mixer on for some more minutes (like 3 or 5). After that, don’t stop the mixer and start to pour the flour bit by bit and keep the mixer on for more 25 minutes.
After 25 minutes, put on the mixture the food coloring (just some drops), the chemical baking powder and the stiff peaks that we made previously and mix with gentle movements from bottom to up. Let some of the stiff peaks show on the batter like on the picture.
Pre-heat you oven for like 15 min before you put the cake there, on medium temperature.
Grease your cake pan with oil (you can do with butter too) and put some flour after the oil/butter. Spread the flour on the cake pan evenly.

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Put the cake dough in the oven and bake the cake for 10 minutes on high temperature. After that time, you can change the temperature to medium. Wait until the cake turn warm to cut.
On this recipe, we made on 2 cake pans, because I didn’t have another circular cake pan. You can cut the cake with a sewing line or a serrated knife. Care to not pull the top of the cake, like I did it D:
After you divided the cake, reserve it.

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Peach Cream

Ingredients:
-    1  can of condensed milk
-    1 can of table cream
-    250ml of concentrated peach juice
-    1 tablespoon of colorless unflavored gelatin
-    60ml. of water
-    1 un. of gelatin of peach
-    2 cups of fresh milk cream
-    3 tablespoon of sugar (to make whipping cream with the fresh milk cream)

Steps:
First you’ll need to hydrate the unflavored gelatin with the 60ml of water on “bain marie” (http://en.wikipedia....wiki/Bain-marie).
Then, you’ll need to whisk on the mixer the fresh milk cream with the sugar. Mix for 3 minutes or until it gets the consistency like the picture with the * below.
On a blender, mix the condensed milk, the table cream, the peach juice, the unflavored gelatin and the peach gelatin. Mix for 2 minutes then put the homemade whipping cream on the blender.

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Prepare your cake pan with aluminium paper in the bottom of it. Put the first layer of the cake and cover it with the peach cream. Distribute evenly across the entire layer. Put the next layer of the cake and put another layer of peach cream. Finish it with another cake layer. Because I didn’t have a cake pan high enough to accommodate all the cake, so I improvised a cake pan made with some clean cardboard and aluminium paper, then the gelatin wouldn't drop.

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Decoration: Gelatin

Ingredients:
-    4 un. of gelatin (on this recipe I used a raspberry gelatin because the cake icing of the peach cake was pink, and the peach gelatin selling here on Brazil is yellow >_<)
-    500ml of boiling water.

Steps:
Hydrate the gelatin with half of the water that is indicated on the instructions of the gelatin (in my case it was 500ml of water). Mix with a tablespoon until it blends it all. Wait until it turns a little viscous like being almost turn into gelatin.  Spread along the top of the cake. In my recipe, I first did 2 un. of gelatin, put on the top of the cake, waited 10 hours and then put again more 2 un. of gelatin.
Put in the fridge to chill a little.

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Decoration 2: Biscuits + peaches + fake marzipan

Ingredients:
-    1 package of half chocolate and half biscuit (see image below).
-    1 can of canned peaches
-    A ball of “fake” marzipan
-    (to make the fake marzipan you’ll need: 1 eggwhite, ¼ cup of sugar and some icing sugar to bind the marzipan)

Steps:
To make the “fake” marzipan mix the egg white and the sugar with a fouet and put on a “bain-marie”. Keep there until it warms a little. Then pour some with some icing sugar in it and blend with the fouet until the marzipan’s consistency be like the image. Then pour some icing sugar on the table and mold until it pulls away from your finger.

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Mold on the same pattern as the image.
Cut the peaches in 3 parts and the biscuit in 4 parts. Put on the top of the gelatin.

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And it’s done!!! Here is some photos of the final product:

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Thanks for reading, it was a huge wall of text and so many pictures. If someone wants I can upload all the photos that I took of the process (almost 271 pictures in total that I turned in those 7 pannels). English is not my native language, if there's something wrong I apologize, I've never had to write any recipe, I tried my best here ; w;

 

 

 

[shirotea]

-    1 can of table cream
-    1 un. of gelatin of peach

 Erm, what are these two ingredients? I've never heard of it. o.o

[r1r1]

Erm, what are these two ingredients? I've never heard of it. o.o

oh, here on Brazil we call these 2 "creme de leite" and "gelatina de pêssego".

here's the "Creme de leite": (i just notice now, it could be "media crema" in english?)

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the brazilian's version:

and here's the "gelatina de pêssego". i don't know if "jelly" could be a synonym ; w; (peach jelly i guess then)

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i think this probably could work on this recipe, it seems similar to those selling here:

[shirotea]

oh, here on Brazil we call these 2 "creme de leite" and "gelatina de pêssego".

here's the "Creme de leite": (i just notice now, it could be "media crema" in english?)

Spoiler

the brazilian's version:

and here's the "gelatina de pêssego". i don't know if "jelly" could be a synonym ; w; (peach jelly i guess then)

Spoiler

i think this probably could work on this recipe, it seems similar to those selling here:

Oh okay, thanks for the reply!

[Damara]

Oooh, Myzery can bake. 

 

The peach cake looks good.  I think you could use sour cream if you don't have an international aisle in your supermarket. 

 

The colors on the rice balls are so intense! 

[Necrohealiac]

the peach cake and pumpkin pie both look fantastic