How do I make super thick custard to layer in cake? - ideas for creating a cake with a bike on it
I want to create a cake that had layers of foam with a thick layer of whipped cream and diced fresh fruit, the inside was hacked, which, like the jam! No idea what is the recipe for it?
Friday, December 4, 2009
Ideas For Creating A Cake With A Bike On It How Do I Make Super Thick Custard To Layer In Cake?
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TIPSY cake
5 eggs
1 C sugar
1 Self-C. rising flour
1 / 2 tsp. Weinstein
1 / 4 tsp. Salt
1 teaspoon of tea. Vanilla
Cream:
1 / 2 gallon. Milk
2 C sugar
1 / 2 c. Self rising flour
5 egg yolks
1/2-1 Brandy C.
1 pkg. Almond
This cream is for 4 layers.
Levels: Beat whites until stiff and yellow separated. Fold fold Add cream of tartar to the whites, then in sugar and flour and the yolks yellow. Add cream of tartar and vanilla. Bake at 350 degrees until done.
Custard: Place the milk in a heavy saucepan or double boiler. Flour, add sugar. Then add the hot milk. Then add the yolks to beat. Cook to thicken, stirring constantly, until it starts not too thick. Remove the pan. Add brandy. Put in a pot or container. Cream cake bottom, then almonds. Repeat until you use all the layers. When was the whipped cream.
TIPSY cake
5 eggs
1 C sugar
1 Self-C. rising flour
1 / 2 tsp. Weinstein
1 / 4 tsp. Salt
1 teaspoon of tea. Vanilla
Cream:
1 / 2 gallon. Milk
2 C sugar
1 / 2 c. Self rising flour
5 egg yolks
1/2-1 Brandy C.
1 pkg. Almond
This cream is for 4 layers.
Levels: Beat whites until stiff and yellow separated. Fold fold Add cream of tartar to the whites, then in sugar and flour and the yolks yellow. Add cream of tartar and vanilla. Bake at 350 degrees until done.
Custard: Place the milk in a heavy saucepan or double boiler. Flour, add sugar. Then add the hot milk. Then add the yolks to beat. Cook to thicken, stirring constantly, until it starts not too thick. Remove the pan. Add brandy. Put in a pot or container. Cream cake bottom, then almonds. Repeat until you use all the layers. When was the whipped cream.
TIPSY cake
5 eggs
1 C sugar
1 Self-C. rising flour
1 / 2 tsp. Weinstein
1 / 4 tsp. Salt
1 teaspoon of tea. Vanilla
Cream:
1 / 2 gallon. Milk
2 C sugar
1 / 2 c. Self rising flour
5 egg yolks
1/2-1 Brandy C.
1 pkg. Almond
This cream is for 4 layers.
Levels: Beat whites until stiff and yellow separated. Fold fold Add cream of tartar to the whites, then in sugar and flour and the yolks yellow. Add cream of tartar and vanilla. Bake at 350 degrees until done.
Custard: Place the milk in a heavy saucepan or double boiler. Flour, add sugar. Then add the hot milk. Then add the yolks to beat. Cook to thicken, stirring constantly, until it starts not too thick. Remove the pan. Add brandy. Put in a pot or container. Cream cake bottom, then almonds. Repeat until you use all the layers. When was the whipped cream.
TIPSY cake
5 eggs
1 C sugar
1 Self-C. rising flour
1 / 2 tsp. Weinstein
1 / 4 tsp. Salt
1 teaspoon of tea. Vanilla
Cream:
1 / 2 gallon. Milk
2 C sugar
1 / 2 c. Self rising flour
5 egg yolks
1/2-1 Brandy C.
1 pkg. Almond
This cream is for 4 layers.
Levels: Beat whites until stiff and yellow separated. Fold fold Add cream of tartar to the whites, then in sugar and flour and the yolks yellow. Add cream of tartar and vanilla. Bake at 350 degrees until done.
Custard: Place the milk in a heavy saucepan or double boiler. Flour, add sugar. Then add the hot milk. Then add the yolks to beat. Cook to thicken, stirring constantly, until it starts not too thick. Remove the pan. Add brandy. Put in a pot or container. Cream cake bottom, then almonds. Repeat until you use all the layers. When was the whipped cream.
TIPSY cake
5 eggs
1 C sugar
1 Self-C. rising flour
1 / 2 tsp. Weinstein
1 / 4 tsp. Salt
1 teaspoon of tea. Vanilla
Cream:
1 / 2 gallon. Milk
2 C sugar
1 / 2 c. Self rising flour
5 egg yolks
1/2-1 Brandy C.
1 pkg. Almond
This cream is for 4 layers.
Levels: Beat whites until stiff and yellow separated. Fold fold Add cream of tartar to the whites, then in sugar and flour and the yolks yellow. Add cream of tartar and vanilla. Bake at 350 degrees until done.
Custard: Place the milk in a heavy saucepan or double boiler. Flour, add sugar. Then add the hot milk. Then add the yolks to beat. Cook to thicken, stirring constantly, until it starts not too thick. Remove the pan. Add brandy. Put in a pot or container. Cream cake bottom, then almonds. Repeat until you use all the layers. When was the whipped cream.
TIPSY cake
5 eggs
1 C sugar
1 Self-C. rising flour
1 / 2 tsp. Weinstein
1 / 4 tsp. Salt
1 teaspoon of tea. Vanilla
Cream:
1 / 2 gallon. Milk
2 C sugar
1 / 2 c. Self rising flour
5 egg yolks
1/2-1 Brandy C.
1 pkg. Almond
This cream is for 4 layers.
Levels: Beat whites until stiff and yellow separated. Fold fold Add cream of tartar to the whites, then in sugar and flour and the yolks yellow. Add cream of tartar and vanilla. Bake at 350 degrees until done.
Custard: Place the milk in a heavy saucepan or double boiler. Flour, add sugar. Then add the hot milk. Then add the yolks to beat. Cook to thicken, stirring constantly, until it starts not too thick. Remove the pan. Add brandy. Put in a pot or container. Cream cake bottom, then almonds. Repeat until you use all the layers. When was the whipped cream.
Vanilla Cream
2 large eggs, separated
Sugar 2 / 3 cup
2 T. flour allpurpose
Pinch of salt
1 cup cream
1 teaspoon vanilla
1 teaspoon cornstarch Tea diluted (with water to the cream mix gently or not easy to say)
Egg yolks until thick, with the table. Next mixture of sugar, flour, salt and eggs. Put into a saucepan and cream slowly, stirring constantly with a whisk while adding. Simmer until thickened. Remove from heat and let cool completely.
Add 1 teaspoon vanilla and cornstarch, the "cream-cool" blend.
Take 2 egg whites and beat at high speed in a mixer until stiff, beating gradually adding 1 / 3 cup sugar.
Gently fold the whites beat to the mix the cream
Vanilla Cream
2 large eggs, separated
Sugar 2 / 3 cup
2 T. flour allpurpose
Pinch of salt
1 cup cream
1 teaspoon vanilla
1 teaspoon cornstarch Tea diluted (with water to the cream mix gently or not easy to say)
Egg yolks until thick, with the table. Next mixture of sugar, flour, salt and eggs. Put into a saucepan and cream slowly, stirring constantly with a whisk while adding. Simmer until thickened. Remove from heat and let cool completely.
Add 1 teaspoon vanilla and cornstarch, the "cream-cool" blend.
Take 2 egg whites and beat at high speed in a mixer until stiff, beating gradually adding 1 / 3 cup sugar.
Gently fold the whites beat to the mix the cream
Vanilla Cream
2 large eggs, separated
Sugar 2 / 3 cup
2 T. flour allpurpose
Pinch of salt
1 cup cream
1 teaspoon vanilla
1 teaspoon cornstarch Tea diluted (with water to the cream mix gently or not easy to say)
Egg yolks until thick, with the table. Next mixture of sugar, flour, salt and eggs. Put into a saucepan and cream slowly, stirring constantly with a whisk while adding. Simmer until thickened. Remove from heat and let cool completely.
Add 1 teaspoon vanilla and cornstarch, the "cream-cool" blend.
Take 2 egg whites and beat at high speed in a mixer until stiff, beating gradually adding 1 / 3 cup sugar.
Gently fold the whites beat to the mix the cream
~ * ~ You want the cream to be used. "This is a classic pastry cream often used in bakeries and restaurants. It can be used as a topping for cakes, pies and cakes. To a lighter filling, fold in the form of simple whipped cream.
Custard
2 cups milk
1 / 4 cup white sugar
2 egg yolks
1 egg
Cornstarch 1 / 4 cup
1 / 3 cup white sugar
2 tablespoons butter
1 teaspoon vanilla extract tea
1. In a heavy pan, combine milk and 1 / 4 cup sugar. Bring to a boil over medium heat.
2. In a medium bowl, combine egg yolks and egg. Mix remaining sugar and cornstarch, then add it into the egg until fluffy. When the milk begins to boil, avoid drizzle into the bowl in a thin stream while stirring to cook the eggs. Bring the mixture to the saucepan and gradually bring to a boil, stirring constantly for quail eggs do not burn in the background.
3. When the mixture boils and take fat from the heat. Stir in the B --absolute and vanilla, mix until the butter is completely blended in. Pour into a container resistant to heat and a piece of plastic directly on the surface of the skin to prevent it from. Refrigerator until chilled before using.
TIPSY cake
5 eggs
1 C sugar
1 Self-C. rising flour
1 / 2 tsp. Weinstein
1 / 4 tsp. Salt
1 teaspoon of tea. Vanilla
Cream:
1 / 2 gallon. Milk
2 C sugar
1 / 2 c. Self rising flour
5 egg yolks
1/2-1 Brandy C.
1 pkg. Almond
This cream is for 4 layers.
Levels: Beat whites until stiff and yellow separated. Fold fold Add cream of tartar to the whites, then in sugar and flour and the yolks yellow. Add cream of tartar and vanilla. Bake at 350 degrees until done.
Custard: Place the milk in a heavy saucepan or double boiler. Flour, add sugar. Then add the hot milk. Then add the yolks to beat. Cook to thicken, stirring constantly, until it starts not too thick. Remove the pan. Add brandy. Put in a pot or container. Cream cake bottom, then almonds. Repeat until you use all the layers. When was the whipped cream.
Vanilla Cream
2 large eggs, separated
Sugar 2 / 3 cup
2 T. flour allpurpose
Pinch of salt
1 cup cream
1 teaspoon vanilla
1 teaspoon cornstarch Tea diluted (with water to the cream mix gently or not easy to say)
Egg yolks until thick, with the table. Next mixture of sugar, flour, salt and eggs. Put into a saucepan and cream slowly, stirring constantly with a whisk while adding. Simmer until thickened. Remove from heat and let cool completely.
Add 1 teaspoon vanilla and cornstarch, the "cream-cool" blend.
Take 2 egg whites and beat at high speed in a mixer until stiff, beating gradually adding 1 / 3 cup sugar.
Gently fold the whites beat to the mix the cream
Vanilla Cream
2 large eggs, separated
Sugar 2 / 3 cup
2 T. flour allpurpose
Pinch of salt
1 cup cream
1 teaspoon vanilla
1 teaspoon cornstarch Tea diluted (with water to the cream mix gently or not easy to say)
Egg yolks until thick, with the table. Next mixture of sugar, flour, salt and eggs. Put into a saucepan and cream slowly, stirring constantly with a whisk while adding. Simmer until thickened. Remove from heat and let cool completely.
Add 1 teaspoon vanilla and cornstarch, the "cream-cool" blend.
Take 2 egg whites and beat at high speed in a mixer until stiff, beating gradually adding 1 / 3 cup sugar.
Gently fold the whites beat to the mix the cream
~ * ~ You want the cream to be used. "This is a classic pastry cream often used in bakeries and restaurants. It can be used as a topping for cakes, pies and cakes. To a lighter filling, fold in the form of simple whipped cream.
Custard
2 cups milk
1 / 4 cup white sugar
2 egg yolks
1 egg
Cornstarch 1 / 4 cup
1 / 3 cup white sugar
2 tablespoons butter
1 teaspoon vanilla extract tea
1. In a heavy pan, combine milk and 1 / 4 cup sugar. Bring to a boil over medium heat.
2. In a medium bowl, combine egg yolks and egg. Mix remaining sugar and cornstarch, then add it into the egg until fluffy. When the milk begins to boil, avoid drizzle into the bowl in a thin stream while stirring to cook the eggs. Bring the mixture to the saucepan and gradually bring to a boil, stirring constantly for quail eggs do not burn in the background.
3. When the mixture boils and take fat from the heat. Stir in the B --absolute and vanilla, mix until the butter is completely blended in. Pour into a container resistant to heat and a piece of plastic directly on the surface of the skin to prevent it from. Refrigerator until chilled before using.
Vanilla Cream Filling
1 tablespoon cornstarch
1 / 2 cup granulated sugar
1 cup scalded milk
2 egg yolks
1 / 2 c. Tea-Vanilla extract
Mix cornstarch and sugar.
Add hot milk and gradually pour over the egg yolks slightly beaten, stirring constantly.
Cook in water bath, stirring constantly until thickened.
Cool and flavor with vanilla extract.
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