Re: Sweets and Cakes (everyone welcome)

eliment Lun Abr 27, 2015 2:47 pm

Not made any thing with mint as it's exspensive to bue where i am living

original kendal mint cake

Ingredients
500g of granauled sugar
150ml of milk
1/2 teaspoon of peppermint essence or oil

Method
1. place your sugar and milk and bring to a slow boil until the evaporation leaves behind a thick mixture don't forget to keep stirring!!!!!!!
2. get a bowl of cold water and place a bit of the mixture into it and see if it can be rolled into a ball between you thumb and finger to test if it is ready
3. then if ready add 1/2 teaspoon of the peppermint essence the mixture
4. then butter a cake tin and pour the mixture into the plate and place in fridge till it is set
5. once set slice the cake into small bars

http://www.bbcgoodfood.com/user/3308686/recipe/original-kendal-mint-cake
that's where i got it from

Musa_Eyre Vie Mayo 01, 2015 6:55 am

Cool, thanks!

eliment Vie Mayo 01, 2015 12:06 pm

Mint Chocolate Cake Recipe

TOTAL TIME: Prep: 15 min. + chilling Bake: 25 min. + cooling

MAKES: 20-24 servings

Ingredients
1 package chocolate cake mix (regular size)
FROSTING:
1/2 cup butter, softened
2 cups confectioners' sugar
1 tablespoon water
1/2 teaspoon peppermint extract
3 drops green food coloring

TOPPING:
1-1/2 cups milk chocolate chips
6 tablespoons butter, softened
1/4 teaspoon peppermint extract

Directions
1. Prepare cake batter according to package directions, using a greased 15-in. x 10-in. x 1-in. baking pan.
2. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
3. In a large bowl, combine the frosting ingredients until smooth. Spread over cooled cake.
4. For topping, in a microwave, melt chocolate chips and butter; stir until smooth. Stir in extract. Spread over frosting. Refrigerate until set. Yield: 20-24 servings.

Got it from
http://www.tasteofhome.com/recipes/mint-chocolate-cake

eliment Dom Jul 26, 2015 2:21 pm

Melting Chocolate

A lot of recipes tell you to use a microwave to melt the chocolate.
Now if you listen to the chocolatiers they all tell you it's better for the chocolate if you use a babbaree, what is easy to use.

Pour some water in the bottom of a source pan making sure not to over fill.
Place a heat proof bowl over the top if possible making there is no gaps between the pan and the bowl.
The most important thing is that the bowl is not touching the water.
Once the bowl has heated up a little place the chocolate into the heat proof bowl leave a minute making sure that the oven is on low heat. Keep on stirring every minute or so not taking your eye of the water. if the water starts to show any sign of bubbling remove the chocolate ASAP as the steam from the water will cause the chocolate to separate destroying the value of your chocolate.

By doing it this way you know the chocolate isn't going to be over cooked as you don't want the chocolate to bubble on the stove or microwave, Also the stiring action over the stove helps tempt the chocolate giving it the glossy look, you see in the expensive stores.

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