Basically what you got to do is get different colors of fondant that you want and then roll them out into little logs and then twist them all together -- and keep twisting it with your hand. Then just knead it a little bit. But you can’t over-knead it. Just knead it six or seven times.
After that cut it in half down the middle and flatten it out and then roll it into a tie-dye pattern or marble or whatever you want to do.
Friday, August 26, 2011
Thursday, August 25, 2011
Black Forest Cake Recipes
INGREDIENTS
1 package (2-layer size) chocolate cake mix plus ingredients to prepare mix
2 cans (20 ounces each) tart pitted cherries, undrained
1 cup granulated sugar
1/4 cup cornstarch
1‑1/2 teaspoons vanilla
Frosting
PREPARATION:
Preheat oven to 350°F. Grease and flour two 9-inch round cake pans; set aside.
Prepare cake mix according to package directions. Divide batter between prepared pans.
Bake 30 to 35 minutes or until toothpicks inserted into centers come out clean. Cool in pans on wire racks 10 minutes. Remove from pans; cool completely on racks.
Meanwhile, drain cherries, reserving 1/2 cup juice. Combine reserved juice, cherries, sugar and cornstarch in 2-quart saucepan. Cook over low heat until thickened, stirring constantly. Stir in vanilla. Prepare Frosting.
With long serrated knife, split each cooled cake layer horizontally in half. Crumble one split layer; set aside.
Reserve 1-1/2 cups Frosting for decorating cake. Place one cake layer on cake plate. Spread with 1 cup Frosting; top with 3/4 cup cherry topping. Top with second cake layer; repeat layers of Frosting and cherry topping. Top with third cake layer.
Frost side of cake with remaining Frosting. Pat reserved crumbs onto frosting on side of cake. Spoon reserved frosting into pastry bag fitted with star decorator tip. Pipe around top and bottom edges of cake. Spoon remaining Cherry Topping onto top of cake.
Frosting
Combine 3 cups cold whipping cream and 1/3 cup powdered sugar in chilled deep medium bowl. Beat at high speed of electric mixer until stiff peaks form.
1 package (2-layer size) chocolate cake mix plus ingredients to prepare mix
2 cans (20 ounces each) tart pitted cherries, undrained
1 cup granulated sugar
1/4 cup cornstarch
1‑1/2 teaspoons vanilla
Frosting
PREPARATION:
Preheat oven to 350°F. Grease and flour two 9-inch round cake pans; set aside.
Prepare cake mix according to package directions. Divide batter between prepared pans.
Bake 30 to 35 minutes or until toothpicks inserted into centers come out clean. Cool in pans on wire racks 10 minutes. Remove from pans; cool completely on racks.
Meanwhile, drain cherries, reserving 1/2 cup juice. Combine reserved juice, cherries, sugar and cornstarch in 2-quart saucepan. Cook over low heat until thickened, stirring constantly. Stir in vanilla. Prepare Frosting.
With long serrated knife, split each cooled cake layer horizontally in half. Crumble one split layer; set aside.
Reserve 1-1/2 cups Frosting for decorating cake. Place one cake layer on cake plate. Spread with 1 cup Frosting; top with 3/4 cup cherry topping. Top with second cake layer; repeat layers of Frosting and cherry topping. Top with third cake layer.
Frost side of cake with remaining Frosting. Pat reserved crumbs onto frosting on side of cake. Spoon reserved frosting into pastry bag fitted with star decorator tip. Pipe around top and bottom edges of cake. Spoon remaining Cherry Topping onto top of cake.
Frosting
Combine 3 cups cold whipping cream and 1/3 cup powdered sugar in chilled deep medium bowl. Beat at high speed of electric mixer until stiff peaks form.
Tuesday, August 2, 2011
Lackawanna Center welcomed Carlo’s Bakery
Lackawanna Center is a 1.3 million square foot retail/office/industrial complex situated directly outside the Holland Tunnel in Jersey City, NJ. Located at 629 Grove Street and bordered by Jersey Avenue, Sixteenth Street, Eighteenth Street, and Marin Boulevard, the property is blocks from Hoboken and close to NJ Transit Light Rail and PATH trains. The 13 acre site also includes two ground level 300-car parking lots, additional parking on the second level, and an elevated rail trestle which runs three city blocks. The property’s eight-story building is comprised of reinforced concrete construction, brick exterior walls and glass windows with a floor thickness of 21” solid concrete at each level.
Over the last several decades, the property transformed from a single-use building to a multi-tenant complex. With current ownership in place since 1995, the property today features 30 diverse tenants with businesses ranging from printing, textile warehousing and moving and storage to retailers, internet technology, book distribution and event planning. In 2010 Lackawanna Center welcomed the arrival of Carlo’s Bakery, a 100-year old local business that is best known for its television program “Cake Boss” on The Learning Channel (TLC). Carlo’s Bakery leased 30,000 square feet on the property’s ground floor to construct a state-of-the-art baking facility, distribution center and new office headquarters for their planned business expansion.
Over the last several decades, the property transformed from a single-use building to a multi-tenant complex. With current ownership in place since 1995, the property today features 30 diverse tenants with businesses ranging from printing, textile warehousing and moving and storage to retailers, internet technology, book distribution and event planning. In 2010 Lackawanna Center welcomed the arrival of Carlo’s Bakery, a 100-year old local business that is best known for its television program “Cake Boss” on The Learning Channel (TLC). Carlo’s Bakery leased 30,000 square feet on the property’s ground floor to construct a state-of-the-art baking facility, distribution center and new office headquarters for their planned business expansion.
Monday, May 30, 2011
Cake Boss cafe
TLC’s Cake Boss (Buddy Valastro) opened the Cake Boss Cafe at Discovery Times Square in NYC with a ribbon-cutting ceremony on 12 May 2011.
Though the store will only carry Valastro's smaller baked goods like; cannolis, lobster tails, and cupcakes, they will also feature branded items from 'Cake Boss”, Carlo's Bake Shop and Disovery Times Square.
Valastro has an order for a second season of "Kitchen Boss," his daily cooking show for TLC, and also is shooting a second season of "The Next Great Baker," a reality contest he hosts.
Though the store will only carry Valastro's smaller baked goods like; cannolis, lobster tails, and cupcakes, they will also feature branded items from 'Cake Boss”, Carlo's Bake Shop and Disovery Times Square.
Valastro has an order for a second season of "Kitchen Boss," his daily cooking show for TLC, and also is shooting a second season of "The Next Great Baker," a reality contest he hosts.
Sunday, May 1, 2011
Apple Snackin' Cake Recipe
INGREDIENTS
2 cups all purpose flour
1 cup sugar
1/2 cup brown sugar (light or dark)
1‑1/4 teaspoon baking soda
1/2 teaspoon fine sea salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/4 cup neutral or light olive oil
scant 1/2 cup natural applesauce
2 large eggs
1 medium Granny Smith apple, peeled, cored, and cut into dice
2 medium Gala apples, peeled, cored and cut into medium dice
1/2 cup chopped toasted walnuts
Topping:
1‑1/2 tablespoons sugar mixed with 1 1/2 teaspoons cinnamon
PREPARATION:
Preheat oven to 350°, center rack. Grease a straight-sided 9" x 13" baking pan.
In a large bowl, whisk together the flour, sugars, baking soda, salt and spices. In another bowl, whisk together the oil, applesauce and eggs. Add the wet ingredients, the apples and the walnuts to the dry ingredients, folding in with a spatula until everything is moistened and combined. This is very thick and very chunky – more apples to batter.
Spread an even layer in the prepared pan. Sprinkle with the cinnamon sugar. Bake 40-45 minutes or until clean in the center.
Let cool before cutting.
2 cups all purpose flour
1 cup sugar
1/2 cup brown sugar (light or dark)
1‑1/4 teaspoon baking soda
1/2 teaspoon fine sea salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/4 cup neutral or light olive oil
scant 1/2 cup natural applesauce
2 large eggs
1 medium Granny Smith apple, peeled, cored, and cut into dice
2 medium Gala apples, peeled, cored and cut into medium dice
1/2 cup chopped toasted walnuts
Topping:
1‑1/2 tablespoons sugar mixed with 1 1/2 teaspoons cinnamon
PREPARATION:
Preheat oven to 350°, center rack. Grease a straight-sided 9" x 13" baking pan.
In a large bowl, whisk together the flour, sugars, baking soda, salt and spices. In another bowl, whisk together the oil, applesauce and eggs. Add the wet ingredients, the apples and the walnuts to the dry ingredients, folding in with a spatula until everything is moistened and combined. This is very thick and very chunky – more apples to batter.
Spread an even layer in the prepared pan. Sprinkle with the cinnamon sugar. Bake 40-45 minutes or until clean in the center.
Let cool before cutting.
Chocolate Truffle Cake Recipe
INGREDIENTS
1 & 1/4 cup Hershey’s Special Dark chocolate chips
1 & 3/4 cups butter
5 large eggs, separated
1 & 1/2 tablespoons Chambord or other raspberry liqueur
For serving:
cocoa powder, soft whipped cream, fresh raspberries
PREPARATION:
Preheat oven to 325° Fahrenheit.
Lightly grease the insides of six 1-cup ramekins with butter, and place into a 9 x 13 glass baking dish.
Melt the chips with the butter over a double boiler, about 5-7 minutes. Stir with a rubber spatula to combine. Off the heat, stir in the Chambord and temper in the egg yolks.
Whip the egg whites in a mixing bowl to soft peaks. Fold whites into the chocolate mixture in three additions.
Fill the ramekins with truffle mixture. Add boiling water to baking dish ½ up the side of the ramekins, without over filling. Bake until the mixture puffs up and is set, about 20-25 minutes in 325° Fahrenheit oven.
Remove from oven and top with vanilla ice cream. Enjoy warm.
1 & 1/4 cup Hershey’s Special Dark chocolate chips
1 & 3/4 cups butter
5 large eggs, separated
1 & 1/2 tablespoons Chambord or other raspberry liqueur
For serving:
cocoa powder, soft whipped cream, fresh raspberries
PREPARATION:
Preheat oven to 325° Fahrenheit.
Lightly grease the insides of six 1-cup ramekins with butter, and place into a 9 x 13 glass baking dish.
Melt the chips with the butter over a double boiler, about 5-7 minutes. Stir with a rubber spatula to combine. Off the heat, stir in the Chambord and temper in the egg yolks.
Whip the egg whites in a mixing bowl to soft peaks. Fold whites into the chocolate mixture in three additions.
Fill the ramekins with truffle mixture. Add boiling water to baking dish ½ up the side of the ramekins, without over filling. Bake until the mixture puffs up and is set, about 20-25 minutes in 325° Fahrenheit oven.
Remove from oven and top with vanilla ice cream. Enjoy warm.
Kitchen Boss Veal Osso Buco Recipe
INGREDIENTS
6 meaty osso bucco cuts, 1 ½" thick
kosher salt
2 tablespoons olive oil
2 tablespoons butter
1 medium Spanish onion, diced
2 medium carrots, peeled and cut into large dice
2 medium stalks of celery cut into medium dice
1 medium leek, white and pale green, quartered lengthwise and diced
2 tablespoons tomato paste
1 cup dry white wine
2 small sprigs rosemary
4 sprigs thyme
2 strips lemon zest, cut with a peeler
1 14.5 ounce can plum tomatoes in juice, hand crushed
2 cups rich chicken or veal stock
Gremolata (for garnish):
zest of 2 lemons
1/4 cup chopped Italian parsley
2 plump garlic cloves, minced
pinch salt
1 tablespoon olive oil (if desired)
PREPARATION:
The night before: Season veal shanks with kosher salt. Wrap in plastic and refrigerate overnight. Bring to cool room temperature before proceeding.
Preheat oven to 350° Fahrenheit, center rack. Heat a Dutch oven or other braising vessel over medium-high heat. Add the oil and butter. When fat is hot, add the veal, reduce heat to medium and brown thoroughly and slowly on all sides, 15 to 20 minutes.
When all pieces are browned, remove to a platter. Add the onions, carrots, celery, leeks and a pinch of salt and sauté until they are tender. Add the tomato paste and stir, cooking a minute. Add the wine and allow it to reduce. Add the fresh herbs, zest and stock. Replace the veal into the pot and bring liquid to a boil.
Put a lid on the pot and then into the oven. Cook 2 to 2 1/2 hours until meat is tender.
Serve shanks in shallow bowl with pan sauce and vegetables. Sprinkle with Gremolata.
For Gremolata:
Combine ingredients in a small bowl.
6 meaty osso bucco cuts, 1 ½" thick
kosher salt
2 tablespoons olive oil
2 tablespoons butter
1 medium Spanish onion, diced
2 medium carrots, peeled and cut into large dice
2 medium stalks of celery cut into medium dice
1 medium leek, white and pale green, quartered lengthwise and diced
2 tablespoons tomato paste
1 cup dry white wine
2 small sprigs rosemary
4 sprigs thyme
2 strips lemon zest, cut with a peeler
1 14.5 ounce can plum tomatoes in juice, hand crushed
2 cups rich chicken or veal stock
Gremolata (for garnish):
zest of 2 lemons
1/4 cup chopped Italian parsley
2 plump garlic cloves, minced
pinch salt
1 tablespoon olive oil (if desired)
PREPARATION:
The night before: Season veal shanks with kosher salt. Wrap in plastic and refrigerate overnight. Bring to cool room temperature before proceeding.
Preheat oven to 350° Fahrenheit, center rack. Heat a Dutch oven or other braising vessel over medium-high heat. Add the oil and butter. When fat is hot, add the veal, reduce heat to medium and brown thoroughly and slowly on all sides, 15 to 20 minutes.
When all pieces are browned, remove to a platter. Add the onions, carrots, celery, leeks and a pinch of salt and sauté until they are tender. Add the tomato paste and stir, cooking a minute. Add the wine and allow it to reduce. Add the fresh herbs, zest and stock. Replace the veal into the pot and bring liquid to a boil.
Put a lid on the pot and then into the oven. Cook 2 to 2 1/2 hours until meat is tender.
Serve shanks in shallow bowl with pan sauce and vegetables. Sprinkle with Gremolata.
For Gremolata:
Combine ingredients in a small bowl.
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