Howcast

How to Make a Cake Shaped like a Hamburger

Howcast — Tue, 09 Nov 2010 17:15:40 +0000

Instructions

Step 1: Prepare both cake mixes Prepare the white and chocolate cake mixes according to package instructions. Butter the cake pans and the 2-quart bowl. Pour 1 3/4 cups of the white batter into the 8-inch round pan and the remaining mix into the 2-quart bowl. Pour the chocolate batter into the 9-inch pan. Bake to package directions.
TIP: Bake the cake in the bowl for at least 40 minutes and up to an hour, until toothpicks stuck into the center come out clean.
Step 2: Tint the frosting Divide the vanilla frosting and tint small amounts of it red and yellow to make your ketchup and mustard. Then use the cocoa powder and yellow food coloring to tint the remaining frosting light brown.
TIP: You can also use red and yellow piping gel to create the mustard and ketchup appearance.
Step 3: Remove the cakes Remove the cakes from the oven and allow them to cool on a cooling rack before frosting.
Step 4: Frost the patty Frost the 8-inch cake with chocolate frosting to create your burger patty. Tap the sides and top of the cake with a spatula to give it a rough, burger-like appearance.
Step 5: Frost the top and bottom cakes Frost the bowl shaped cake with the brown frosting and top it with pine nuts for sesame seeds. Frost the top of the 9-inch cake with the red and yellow frostings.
Step 6: Roll out the candy Roll out the lime candy to 1/8 inch and pinch the ends to simulate lettuce leaves. Do the same for the orange candy, but trim it into squares to simulate cheese slices.
TIP: Dust your cutting board or work surface with sugar to prevent sticking.
Step 7: Build the burger cake Stack the chocolate patty on top of the bottom bun with the red and yellow frosting, top it with the lime and orange slices, and finish with the bowl-shaped bun on top to create your burger cake.
FACT: McDonald’s restaurants in India were the first to serve an all-vegetarian fast food menu.

You Will Need

1 box white cake mix
1 box chocolate cake mix
1 can vanilla frosting
Yellow food coloring
Red food coloring
Cocoa powder
3/4 c. chocolate frosting
Pine nuts
12 lime candy squares
12 orange candy squares
Sugar
Equipment:
8-in. round pan
2-qt. bowl
9-in. round pan
Cooling rack
Yellow piping gel (optional)
Red piping gel (optional)
Sugar for dusting (optional)

How to Make Buttercream Icing

Howcast — Tue, 14 Sep 2010 11:16:34 +0000

Instructions

Step 1: Add syrup Increase the mixer speed to high and slowly pour the hot sugar syrup down the side of the mixer bowl, beating until stiff meringue peaks form. Then let the meringue cool in the bowl for 30 minutes.
TIP: You can also substitute equal amounts shortening for the butter to make pure white icing with a thicker consistency.
Step 2: Make syrup Pour the remaining sugar in a saucepan with the water and stir it over medium heat until the sugar dissolves.
Step 3: Mix over heat Place the mixer bowl on a stove burner at medium heat and beat it with a whisk for five to 10 seconds to warm it if the buttercream appears broken or curdled. Then return the bowl to the mixer and beat it at medium speed, repeating as many times as necessary until you have smooth buttercream icing to decorate your cakes, cupcakes, or turn into delicate icing roses.
Step 4: Beat egg whites Beat the egg white mixture with the whisk attachment at medium speed until soft peaks form.
Step 5: Add butter Beat the meringue again at medium speed and add the butter, 2 to 3 tablespoons at a time. Allow the butter to be absorbed before adding more.
Step 6: Boil syrup Increase the heat and attach your candy thermometer to the side of the saucepan, making sure the bulb is completely submerged. Boil the syrup until the thermometer reads between 238 and 240 degrees Fahrenheit, and then immediately remove the pan from the heat.
TIP: You can use 1/2 teaspoon vanilla extract instead of a vanilla bean.
Step 7: Combine egg whites, sugar, vanilla Combine the egg whites and 1/3 cup sugar in the mixer bowl. Split the vanilla bean lengthwise, scraping the seeds into the mixture with a knife.
FACT: It takes 25 gallons of milk to make 11 pounds of butter.

You Will Need

5 large egg whites
1 2/3 c. sugar
Vanilla bean
1/3 c. water
1 lb. butter
softened and diced
Equipment:
Stand mixer with whisk attachment
Candy thremometer
Large whisk
1/2 tsp. vanilla extract (optional)
1 lb. shortening (optional)

How to Make Icing Rosebuds

Howcast — Tue, 14 Sep 2010 07:31:52 +0000

Instructions

Step 1: Fill and close your pastry bag Insert the rose tip into the pastry bag and fill the pastry bag half full of icing. Then fold the open end of the pastry bag over like a shirt cuff and twist the bag to close it.
Step 2: Make the rosebud’s center Hold the rose nail between the thumb and first finger of your weak hand with the platter end facing up. Hold the pastry bag at the top in the palm of your favored hand and place the wide end of the rose tip at the center of the head of the rose nail and squeeze the pastry bag, simultaneously twirling the rose nail and slowly moving the rose tip upward and away from the nail, creating a cone on the center of the rose nail’s head.
Step 3: Make the inner petals Hold the rose tip at the same angle, starting about halfway up your initial cone, to make three arches for your inner petals. Make your first arch, twirling the rose nail, and then start your second arch at the middle of the first arch and the third at the center of the second.
TIP: You can make two-tone roses by changing the color of your frosting to make the inner and outer petals.
Step 4: Make the center petals Turn the pastry bag around so that the narrow end is at the bottom. Place the tip at the middle of one of the inner petal arches and start a series of five smaller arches, each one starting at the middle of the previous one.
Step 5: Make the outer petals Construct a final series of seven arches to form the outer petals, each one overlapping the last.
Step 6: Remove the rosebud from the rose nail Slide a knife under the rose and transfer it to a piece of wax paper to dry or add it to a cake or cupcake for a lovely and delicate decoration.
FACT: Rose fossils from 32 million years ago have been found in Oregon.

You Will Need

Rose tip
Pastry bag
Icing
Rose nail
Knife
Wax paper or cake
Another icing color (optional)

How to Make Low Calorie Icing

Howcast — Fri, 13 Aug 2010 13:46:00 +0000

Instructions

Step 1: Measure ingredients Measure out each of the ingredients and place them next to a medium-sized mixing bowl.
Step 2: Dissolve sugar Pour the milk and sugar into the bowl and mix them together until the sugar dissolves.
TIP: Substitute the sugar with equal parts of sugar substitute suitable for baking if you prefer sugar-free recipes.
Step 3: Add pudding mix Open the package of sugar-free pudding mix — any flavor you like — and stir it into the sugary milk.
Step 4: Flavor the icing Add a half teaspoon of vanilla or almond extract to flavor the icing with a sweet or nutty taste.
Step 5: Fold in whipped topping Fold the whipped topping into the pudding mix and refrigerate the low-calorie treat until you’re ready to frost your favorite cake or cupcakes. Enjoy low-calorie goodness.
FACT: The first Sugar Act, known as the Jones-Costigan Act, became law on May 9, 1934, to fill the nation’s demand for sugar at reasonable prices.

You Will Need

8 oz. skim milk
1/4 c. powdered (or confectioner’s) sugar
1 package of sugar-free pudding
8 oz. sugar-free whipped topping
Vanilla or almond extract
1/4 c. sugar substitute (optional)

How to Make Funfetti Cake

Howcast — Tue, 20 Jul 2010 15:01:51 +0000

Instructions

Step 1: Prep the oven and pans Preheat the oven to 350 degrees Fahrenheit. Grease the cake pans with butter and lightly dust with flour, knocking out the excess.
Step 2: Combine dry and wet ingredients Combine the flour, baking powder, and salt in one bowl. In a separate bowl, beat the egg whites until they are frothy and set them aside.
TIP: For a fluffier cake, sift the dry ingredients into the bowl.
Step 3: Beat the butter and sugar Use your electric mixer to beat the butter and sugar together in a large bowl on medium speed for 5 minutes, or until the mixture is light and fluffy. Beat in the vanilla.
TIP: You can also beat the mixture with a wooden spoon or with a hand mixer, but be careful not to overwork the batter.
Step 4: Prepare the batter Reduce the speed to low and slowly add half the flour mixture until just combined. Then add the milk, followed by the remaining flour mixture. Add in the beaten egg whites until just combined.
Step 5: Add sprinkles Turn off the mixer, and gently fold the sprinkles into the batter with a spatula.
Step 6: Bake the cakes Pour the batter into the cake pans and bake for 35 minutes, or until a toothpick inserted in the middle of the cakes comes out clean.
Step 7: Cool the cakes Let the layers cool in the pan for 10 minutes, then turn them onto a cooling rack and allow them to cool completely before frosting. Now dig into your homemade funfetti cake!
FACT: Sprinkles, which are also known as ‘jimmies” in the U.S., are called ‘hundreds-and-thousands’ in Britain.

You Will Need

3/4 c. butter
softened plus extra
2 c. flour
plus extra
2 tsp. baking powder
1/4 tsp. salt
6 large egg whites
1 u00bd c. sugar
2 tsp. vanilla extract
3/4 c. milk
1/3 c. rainbow sprinkles
Frosting
2 9-in. cake pans
Electric mixer with paddle attachment
Cooling rack
Sifter (optional)

How to Make a 5-Minute Microwave Chocolate Cake

Howcast — Thu, 10 Jun 2010 09:31:36 +0000

Instructions

Step 1: Coat inside of mug with cooking spray Use cooking spray to coat the inside of a microwave-safe bowl.
Step 2: Mix dry ingredients Mix the flour, sugar, and cocoa together in a separate bowl.
Step 3: Add water, oil, and egg Add the egg, water or milk, and oil to the dry ingredients.
Step 4: Mix well Mix the ingredients well until they form a smooth batter, and transfer the batter to the microwave-safe bowl.
Step 5: Microwave for three minutes on high Microwave the batter-filled bowl for 3 to 4 minutes on high.
TIP: Put a paper towel under the bowl to protect the bottom of your microwave in case the batter runs over the side.
Step 6: Serve immediately Carefully remove the bowl from the microwave. Grab a fork and dig in to your piping-hot treat.
FACT: In 1947, the Raytheon Company introduced the first commercial microwave oven. It cost between $2,000 and $3,000, and was housed in a refrigerator-sized cabinet.

You Will Need

Cooking spray
1/4 c. flour
2 tbsp. sugar
2 tbsp. unsweetened cocoa powder
Egg
3 tbsp. milk or water
3 tbsp. oil
Equipment:
Microwave-safe bowl

How to Make Flourless Chocolate Cake

Howcast — Tue, 25 May 2010 11:45:51 +0000

Instructions

Step 1: Preheat oven and grease pan Preheat your oven to 350 degrees. Use a tablespoon of the butter to coat the sides and bottom of a 9-inch springform pan.
Step 2: Melt chocolate, butter, and salt in microwave Combine the chocolate, remaining butter, and salt in a large microwave-safe bowl. Microwave at 75 percent power for 2 minutes, and stir. Then microwave 2 minutes more, until completely melted.
TIP: Add ¼ cup coffee-flavored liqueur to the bowl before melting the chocolate for an even richer flavor.
Step 3: Beat eggs and sugar until thickened Combine the eggs and sugar in the large mixing bowl and beat for 10 minutes with your mixer until it thickens.
Step 4: Add the chocolate to the egg mixture Fold the melted chocolate to the egg mixture with a rubber spatula and stir until it is evenly combined.
Step 5: Pour into pan and bake Pour the batter into the pan and bake for 1 hour and 25 minutes. Remove the cake from the oven when the edges are set and start to pull away from the sides of the pan.
TIP: Stick a toothpick in the center of the cake to see if it’s done. The toothpick should come out wet, but not gooey.
Step 6: Cool on a wire rack; remove sides of pan Cool the cake completely on a wire rack. Then remove the sides of the pan and transfer the cake to a cake plate.
Step 7: Garnish with sugar or cocoa powder Garnish by sprinkling confectioners’ sugar or cocoa powder over the top of the cake. Serve at room temperature with a dollop of fresh whipped cream.
FACT: Aztec priests offered chocolate as a gift to their gods and served chocolate drinks to leaders during special ceremonies.

You Will Need

12 oz. semisweet chocolate chips
13 tbsp. butter
u00bc tsp. salt
6 large eggs
1u00bd c. granulated sugar
Confectioners’ sugar
Cocoa powder
Fresh whipped cream
9″ springform pan
Microwave oven
Large microwave safe bowl
Large mixing bowl
Mixer
Rubber spatula
Toothpick
Wire rack
Cake plate
u00bc c. coffee-flavored liqueur

How to Bake a Father’s Day Tie Cake

Howcast — Fri, 21 May 2010 13:31:24 +0000

Instructions

Step 1: Buy cake mix Buy dad’s favorite prepared cake mix and prepare according to instructions, pouring the batter into two rectangular pans. Reserve enough for one cupcake.
TIP: Two rectangular bread pans may be used to bake the batter if you do not have an appropriate cake pan.
Step 2: Bake Bake the cake and cupcake according to mix instructions.
Step 3: Cool Allow the cake and cupcake to cool, and then carefully remove them from the pans.
Step 4: Cut cake Cut the cake in half lengthwise, then, arrange the two pieces on a serving platter, forming one long, skinny shape.
TIP: Use a piece of sturdy cardboard covered with one of dad’s old shirts to create an original serving platter.
Step 5: Place muffin Place the muffin at the top of the long shape to form the tie’s knot, then use a knife to cut a V-shape at the opposite end of the cake.
Step 6: Frost Frost the cake on all sides, and then decorate it with candies to resemble a familiar tie pattern. Now, get ready for big hugs and kisses from a happy dad.
FACT: Neckties remain the most popular Father’s Day gift.

You Will Need

Cake mix
Kitchen utensils
Rectangular cake pan
Cupcake tin
Oven
Knife
Presentation platter
Frosting
Candy decorations
2 rectangular bread pans (optional)
Sturdy cardboard (optional)
Man’s shirt (optional)

How to Make Elegant No-Bake Cheesecake

Howcast — Tue, 18 May 2010 13:01:55 +0000

Instructions

Step 1: Mix crumbs, butter, and sugar Mix the graham cracker crumbs, melted butter, and sugar in the ungreased springform pan. Press the mixture firmly into the bottom of the pan to form the cheesecake crust.
TIP: You can use two 9-inch graham cracker crusts instead of the springform crust.
Step 2: Melt the gelatin in water over low heat Combine the gelatin and water in a small saucepan, and let it sit for 1 minute. Then place it over low heat, stirring constantly until the gelatin melts completely. Then remove it from the heat.
TIP: You can also substitute orange juice for the water and garnish with grated orange peel for a twist on the traditional cheesecake.
Step 3: Melt chocolate chips Melt the chocolate chips in a small saucepan, stirring constantly.
Step 4: Mix cream cheese, chocolate, and milk Mix the melted chocolate with the cream cheese in a large bowl until it’s fluffy. Then add the condensed milk and beat until the mixture is smooth.
Step 5: Stir in gelatin and whipping cream Stir the gelatin into your cream cheese mixture and fold in the whipping cream.
Step 6: Pour into pan and refrigerate Pour the mixture into the graham cracker crust and refrigerate your cheesecake for 3 hours.
Step 7: Run knife around edge, and remove from pan Run a knife around the edge of your cheesecake to loosen it. Remove the side of the springform pan, garnish the cake with chocolate shavings, and serve.
FACT: Cheesecake was a popular treat in ancient Greece. Small cheesecakes were served to athletes at the first Olympic games in 776 B.C.E.

You Will Need

1u00bc c. graham cracker crumbs
u2153 c. butter
melted
2 tsp. sugar
u00bc oz unflavored gelatin
u2154 c. water
16 oz. cream cheese
softened
2 c. chocolate chips
14 oz. condensed milk
1 c. heavy whipping cream
Chocolate shavings
9″ springform pan
A small saucepan
A mixer
A large bowl
2 9″ graham cracker crusts (optional)
u2154 c. orange juice (optional)
Finely grated orange peel (optional)

How to Make a Sandcastle Cake

Howcast — Tue, 11 May 2010 11:45:42 +0000

Instructions

Step 1: Make the “sand” Combine the brown sugar, graham cracker crumbs, and cookie crumbs in the plastic bag and shake it to thoroughly mix the sand.
TIP: Crush your favorite cookies and graham crackers in the bag using either a rolling pin or a mallet — just don’t puncture the bag.
Step 2: Frost each cake Apply the frosting to each cake using the icing spatula and a turntable or lazy Susan to turn the cake as you work.
Step 3: Cover in sand Cover each cake with “sand” while the frosting is still tacky. Don’t forget to tap some along the sides for full coverage.
TIP: Chill the cake in the refrigerator to solidify the icing before adding decorations.
Step 4: Stack cakes Stack them from largest to smallest, slightly off center.
Step 5: Erect large turrets Erect waffle cone turrets. Invert the large cones so the point end is up and gently press each one into the top tiers of the cake.
Step 6: Construct small turrets Spread frosting on the inside of each cake cone and then insert the small waffle cones with the tip up. Press them into the cake along the bottom tier.
Step 7: Accessorize Break the graham cracker sticks to make rocks and then add the candy seashells. Finally, sprinkle any remaining sand over the whole cake.
FACT: Scientists have discovered that changes in the climate are slowing turning the inhospitable Sahara desert into a lush savanna.

You Will Need

1 c. brown sugar
1 c. graham cracker crumbs
1 c. cookie crumbs
1 9″ round cake
1 8″ round cake
1 6″ round cake
Frosting
3 large waffle cones
2 small waffle cones
2 small cake cones
Assorted candy sea shells
Graham cracker sticks
Plastic bag
Icing spatula
Turntable or lazy Susan
Rolling pin (optional)

How to Make a Wedding Cake

Howcast — Sun, 09 May 2010 04:02:22 +0000

Instructions

Step 1: Figure out the size Figure out how much cake you’ll need. A cake with three, round, two-layer tiers (14 inches, 10 inches, and 6 inches) will serve about 100 guests. Preparing a separate, 11- by 15-inch half-sheet cake is an easy way to serve another 40 guests.
TIP: Square cakes provide more slices, and look just as pretty tiered.
Step 2: Pick a recipe Pick a cake flavor and filling. Keep in mind that the cake should be dense because the bottom layers must support the upper ones. If you lack refrigeration space, choose a non-perishable filling.
TIP: Some boxed cake mixes offer instructions on adjusting the recipe for a denser cake.
Step 3: Choose a frosting Choose a frosting. Consider the temperature at the reception; the kind of cake surface you want, and whether your priority is a beautiful cake or a tasty one. Buttercream frosting can melt in high temperatures, whereas royal icing requires no refrigeration. Fondant provides the smoothest surface but isn’t as tasty as other icings.
TIP: Store-bought canned frostings are not firm enough for wedding cakes. If you want a ready-made frosting, get one made specifically for party cakes at a cake-supply store.
Step 4: Get the proper tools Get the proper tools: a plastic cake board that’s wider than the bottom layer; separator plates — foam board disks that each tier rests on; and dowels — rods inserted through the cake to support the tiers. Find them in cake decorating and craft stores.
Step 5: Bake in advance Bake the layers a few days before the wedding. Let each one cool completely before wrapping it in plastic, and then foil, and then freezing.
Step 6: Defrost layers Defrost the layers at room temperature 10 to 12 hours before the wedding and make the frosting. If possible, bring everything to the wedding site and assemble the cake there.
TIP: If the layers are not level, even them out by cutting them with a serrated knife.
Step 7: Assemble the tiers Assemble the tiers. Place the bottom layer of each two-layer tier on its own separator plate. Brush the surface of the bottom layer with simple syrup to moisten the cake. Then, cover the surface with filling, add the top layer, brush it with simple syrup, and frost.
Step 8: Stack the tiers Insert dowels, trimmed to the height of each tier, into the two bottom tiers: For the 14-inch layer, put six evenly-spaced dowels 4 inches from the edge, and four evenly-spaced dowels 6 inches from the edge. For the 10-inch cake, evenly space six dowels 3 inches from the edge. Now carefully stack the tiers, including the foam boards.
Step 9: Decorate Add the finishing touches, like decorative piping and edible flowers. If you’re more adventurous, you can fashion flowers out of marzipan or gum paste. Have a great wedding!
FACT: The 2004 New England Bridal Showcase featured a seven-tier, 17-foot high cake that weighed 15,032 lbs. and was large enough to serve 59,000 guests.

You Will Need

Baking pans
Cake recipe
Filling
Cake assembly tools
Plastic wrap
Aluminum foil
Pastry brush
Simple syrup
Edible decorations
Boxed cake mixes (optional)
Serrated knife (optional)

How to Make Strawberry Shortcake

Howcast — Fri, 30 Apr 2010 14:16:19 +0000

Instructions

Step 1: Slice the angel food cake Slice the angel food cake crosswise into three equal sections.
TIP: Make your own angel food cake with a box mix or buy one in your grocery store.
Step 2: Mix cream cheese, condensed milk, and whipped topping Mix together the cream cheese, condensed milk, and whipped topping and then set the mixture aside.
TIP: Lighten up your dessert by using light or fat-free ingredients.
Step 3: Heat sugar, cornstarch, and gelatin. Fold in strawberries Stir together the sugar, cornstarch, and gelatin in a saucepan over medium heat. Add water, stir until it thickens, and then fold in the strawberries.
Step 4: Layer ingredients Place one layer of the cake in the bottom of your glass bowl, top it with a third of the glaze from your saucepan, followed by a third of the cream cheese mixture. Repeat all of this two more times.
Step 5: Top with whole strawberries Top your dessert with whole strawberries, chill it for an hour, and then dig in.
FACT: The average strawberry has 200 seeds.

You Will Need

1 angel food cake
8 oz. package cream cheese
14 oz. can condensed milk
12 oz. container whipped topping
1 c. sugar
3 tbsp. cornstarch
3 tbsp. strawberry gelatin
1 c. water
2 c. fresh strawberries
quartered
1 large glass bowl
5 whole strawberries
Light or fat-free cream cheese
condensed milk
and whipped topping (optional)

How to Make Vegan Chocolate Cake

Howcast — Fri, 30 Apr 2010 09:01:16 +0000

Instructions

Step 1: Combine dry ingredients Combine the all-purpose flour, whole wheat flour, sugar, cocoa powder, sea salt, and baking soda in a large bowl, mix, and set it aside.
Step 2: Whisk wet ingredients Whisk the vinegar, vanilla extract, melted coconut oil, and coconut water or juice together in a smaller bowl.
TIP: Not only are tropical oils healthy and good for your heart, they also give baked goods a lighter texture and are more aromatic.
Step 3: Combine wet and dry ingredients Pour the wet ingredients in with the dry and whisk gently until the mixture is smooth.
Step 4: Preheat oven Preheat your oven to 350 degrees. Then grease the cake pan with coconut oil, line it with a piece of parchment paper, and grease it again.
Step 5: Pour and bake Pour the batter in the pan and bake for 20 minutes, or until a toothpick can be inserted and removed cleanly.
Step 6: Cool and remove Allow the cake to cool before removing it from the pan and then peel the parchment paper off and discard.
TIP: Chill the cake in the fridge or freezer for a stiffer texture before frosting; just don’t let the cake freeze solid.
Step 7: Frost and enjoy Cover your cake with a vegan-friendly butter cream frosting, lightly dust it with cocoa powder, and enjoy with a glass of soy milk.
FACT: Studies show that vegetarians are 50 percent less likely than carnivores to develop heart disease.

You Will Need

1 c. all-purpose flour
1/2 c. whole wheat flour
1 c. granulated sugar
1/3 c. natural cocoa powder
1/2 tsp. sea salt
1 tsp. baking soda
1 tbsp. apple cider vinegar
1 tsp. vanilla extract
1/3 c. virgin coconut oil
melted
1 c. coconut water or juice
Vegan frosting
cocoa powder
and soy milk
Parchment paper
8″ cake pan
Toothpick

How to Make a Lemon Chiffon Cake

Howcast — Fri, 23 Apr 2010 11:30:50 +0000

Instructions

Step 1: Combine dry ingredients Combine the flour, baking powder, salt, and ¾ cup of the sugar in a large bowl.
Step 2: Add wet ingredients Mix in the egg yolks, oil, lemon juice, water, lemon zest, and vanilla.
Step 3: Combine egg whites and tartar Combine the egg whites and tartar in a separate bowl and mix with an electric mixer. Then add the extra tablespoon of sugar.
TIP: Beat slowly until the mixture is stiff, but not too dry.
Step 4: Fold egg mix into batter Fold the egg white mixture into the batter and pour the batter into the pan. Smooth it with a rubber spatula.
TIP: To ensure you completely release all of the air pockets, tap the pan against the counter a few times.
Step 5: Bake Bake the cake at 350 degrees for 60 minutes.
Step 6: Cool and serve Cool the cake, dust it with powdered sugar and serve this zesty treat.
FACT: The lemon is supposed to have been introduced into southern Italy in 200 C.E. and to have been cultivated in Iraq and Egypt by 700 C.E.

You Will Need

1 c. sifted flour
u00bd tbsp. baking powder
u00bc tsp. salt
u00be c. plus 1 tbsp. sugar
4 eggs
separated
u00bc c. vegetable oil
u00bc c. fresh lemon juice
u00bc c. water
2 tbsp. grated lemon zest
u00bd tsp. vanilla
u00bc tsp. tartar
Powdered sugar
Electric mixer
Tube pan
Rubber spatula

How to Make Ice Cream Cake

Howcast — Wed, 21 Apr 2010 11:55:59 +0000

Instructions

Step 1: Line a loaf pan with plastic wrap Line a loaf pan with plastic wrap. Be sure the wrap covers the entire inside of the pan, and leave at least 6 inches of extra plastic wrap around the edges.
Step 2: Allow the ice cream to soften Remove the ice cream from the freezer and allow it to soften slightly.
Step 3: Cut cake into slices and line the pan Cut the cake into ⅓-inch thick slices and place them around the inside of the loaf pan, fully covering the bottom and all of the sides.
TIP: Add extra flavor by drizzling ¼ cup flavored liqueur over the cake once you have lined the pan.
Step 4: Fill pan with ice cream; top with cake Fill the pan to the top with ice cream and smooth the surface with the spatula. Then top it with additional slices of cake, gently pressing down.
TIP: Combine two flavors of ice cream in one cake. Add a thin layer of one flavor, top it with a thin layer of cake, and add another flavor before finishing with the final cake layer.
Step 5: Cover with plastic wrap and freeze Tightly cover the top of the pan with plastic wrap. Place the cake in the freezer for at least an hour, until it is very firm.
TIP: Make individual ice cream cakes using flat-bottomed ice cream cones. Fill each cone two-thirds with cake, top with ice cream, and freeze.
Step 6: Remove plastic wrap and place cake on a plate Unwrap the cake pan and use the excess plastic wrap around the sides to lift the cake from the pan. Then place the cake on a serving plate and remove the rest of the plastic wrap.
Step 7: Frost or garnish as desired Frost the cake or coat it with whipped cream. Add candies, sprinkles, sliced fruit, or any other garnishes you’d like. Now dig in and enjoy your tasty concoction.
FACT: Dolley Madison, wife of James Madison, the fourth President of the U.S., served strawberry ice cream as a treat for guests at his inaugural ball.

You Will Need

u00bd gal. ice cream
A cake
Frosting
Whipped cream
Chocolate candies
Sprinkles
Finely sliced fruit
9″ x 5″ loaf pan
Plastic wrap
A rubber spatula
u00bc c. flavored liqueur (optional)
Flat-bottomed ice cream cones

How to Make Pound Cake

Howcast — Wed, 14 Apr 2010 11:31:06 +0000

Instructions

Step 1: Preheat oven Preheat your oven to 350 degrees. Then grease and flour the pan and set it aside.
Step 2: Mix together Use your mixer to cream the butter and shortening together in one of the mixing bowls.
Step 3: Add ingredients Slowly add the sugar. Then add the eggs, one at a time, mixing after each one.
Step 4: Stir ingredients Mix the flour, salt, and baking powder in the other bowl. Slowly stir this mixture into the butter mixture, alternating with adding the milk.
TIP: Begin and end with the flour mixture, adding milk in between.
Step 5: Add vanilla Add the vanilla extract and mix well. Then pour the batter into the pan and bake for 60 to 90 minutes.
Step 6: Insert toothpick Insert a toothpick into the center of the cake. When it comes out clean, the cake is done.
Step 7: Cool pan Allow the pan to cool for 10 minutes. Then slice the cake and top it with whipped cream and your favorite fruit.
FACT: Vanilla is one of the most expensive crops to produce because of the labor-intensive cultivation and curing processes.

You Will Need

u00bd lb. butter
plus more for pan
3 c. all purpose flour
plus more for pan
u00bd c. vegetable shortening
3 c. sugar
5 eggs
u00bd tsp. fine salt
u00bd tsp. baking powder
1 c. milk
1 tsp. vanilla extract
Whipped cream
Fruit
10-inch Bundt pan
Mixer

How to Make a Rainbow Cake

Howcast — Fri, 26 Mar 2010 15:31:10 +0000

Instructions

Step 1: Combine cake mix and soda Add both cans of soda to the cake mix in the large mixing bowl and mix thoroughly.
TIP: You can use lemon-lime soda or ginger ale.
Step 2: Divide the batter Divide the cake batter evenly into the six small mixing bowls.
Step 3: Add color Add a different gel food color to each of the six bowls and mix thoroughly.
Step 4: Scoop batter into pan Add one cup of one color to the cake pan, right in the middle.
TIP: Be sure to grease the pan adequately so that your cake doesn’t stick or burn.
Step 5: Add more color Drop another cup of a different color of batter in the middle of the first, then add a third color
Step 6: Repeat process Repeat this process with the remaining three colors on the other pan.
Step 7: Bake the cake Bake the cake according to the instructions on the box.
Step 8: Frost the cake Frost the cake once it has cooled. Serve and enjoy.
FACT: In 2004, chefs in Connecticut made a seven-tiered wedding cake that weighed more than 15,000 pounds, with nearly 5,000 pounds of frosting.

You Will Need

A large mixing bowl
6 small mixing bowls
Two 9-inch round cake pans

How to Make Mud Cake

Howcast — Mon, 22 Mar 2010 15:31:08 +0000

Instructions

Step 1: Preheat oven Preheat your oven to 350 degrees Fahrenheit.
Step 2: Make the batter Combine the butter, sugar, 1 teaspoon of the vanilla extract, and the eggs in a mixing bowl, beating them thoroughly together.
Step 3: Mix dry ingredients Mix the flour, baking powder, cocoa powder, and salt in another mixing bowl. Add this and the chopped pecans to the batter and blend thoroughly.
Step 4: Pour batter Pour the batter into a greased baking pan and place in the oven for 15 to 20 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Step 5: Spread marshmallows Spread marshmallows over the top of the cake as soon as it is taken out of the oven, and then put it back in for two minutes so that the marshmallows melt.
Step 6: Mix frosting Mix the butter, powdered sugar, cocoa powder, milk, and the remaining vanilla extract.
TIP: If the frosting comes out too dry, add more milk.
Step 7: Add frosting Spread the frosting mixture over the top of cake as soon as it is removed from the oven the second time. Allow the cake to cool before cutting and serving.
FACT: Muddy Waters, a Mississippi native, is in the Rock and Roll Hall of Fame and won six Grammy Awards in his lifetime.

You Will Need

u00bd c. of butter
1 c. of sugar
2 tsp. vanilla extract
divided
3 eggs
u00be c. flour
1 tsp. cocoa powder
u00bd tsp. baking powder
Pinch of salt
1 c. chopped pecans
2 c. mini-marshmallows
6 tbsp. softened butter
2u2154 c. powdered sugar
u00bd c. cocoa powder
u2153 c. milk

How to Decorate a Birthday Cake

Howcast — Sat, 13 Mar 2010 12:31:29 +0000

Instructions

Step 1: Prepare work area Lay out all your tools and decorations so that everything is easily accessible. Put on an apron, as things may get messy.
Step 2: Frost cake Apply an even coating of room temperature frosting using an icing spatula and a turntable or lazy susan to spin the cake around as you work.
TIP: Chill the cake in the refrigerator to solidify the frosting before adding more decorations.
Step 3: Etch words or designs Use toothpicks to gently etch designs or words into the frosting. If you make a mistake, just re-frost and start over.
Step 4: Pipe words and designs Use a pastry bag and piping tips to personalize your cake with words and original designs using different colored frostings.
Step 5: Cut out fondant shapes Cut shapes out of fondant using cookie cutters and attach them to your cake.
Step 6: Add candies Add candies, cookies, nuts, and even popcorn to create detail and let your creativity shine.
TIP: Avoid using inedible decorations, especially around small children, as these can be a choking hazard.
Step 7: Remember the candles Add birthday candles and you’ll have a completely original birthday cake.
FACT: In 2009, geeks around the world celebrated the internet’s 40th birthday – two computers at UCLA transmitted data through a 15-foot-long cable on September 2, 1969.

You Will Need

An apron
Frosting
An icing spatula
A turntable or lazy susan
Toothpicks
A pastry bag
Assorted piping tips
Fondant
Cookie cutters
Assorted candies
Assorted cookies
Nuts
sprinkles
or popcorn

How to Make Pate Brisee

Howcast — Fri, 26 Feb 2010 14:45:48 +0000

Instructions

Step 1: Combine the ingredients Place the flour, salt, sugar, and butter in the food processor fitted with a chopping blade.
TIP: Freeze the butter chunks for 10 minutes before adding them to the food processor to chill them thoroughly.
Step 2: Process the mixture Pulse for 10 seconds until the mixture has clumped together in coarse pieces the size of peas.
Step 3: Pour water into mixture Slowly drizzle the cold water into the feed tube while the food processor continues to run. Pulse the dough until it holds without being too sticky or wet.
TIP: Don’t add all the water at once. For a tender crust use as little water as possible.
Step 4: Test the dough’s consistency Test the dough to see if it holds together when pinched. If it is still crumbly, add more ice water one tablespoon at a time and pulse again. Don’t over-mix: you should be able to see pieces of butter throughout the pastry, which gives the crust its flakiness.
Step 5: Divide and shape dough Remove the dough from the processor and divide it in half. Shape each half into a flat disk, but be careful not to over-knead the dough. Sprinkle each disk with flour on all sides to prevent sticking, and wrap each half in a large piece of plastic wrap.
Step 6: Chill or store the dough Let the dough rest and chill in the refrigerator for at least an hour and up to three days. It can also be frozen for up to a month; be sure to defrost the frozen dough in the refrigerator overnight before using. Before rolling it out, let it sit at room temperature for five to 10 minutes.
Step 7: Roll out dough Sprinkle flour on top of the dough when it is ready to be used. On a flat surface, flatten it out with a rolling pin to a 12-inch circle with 1/8-inch thickness. Add a little flour if the dough continues to stick to surface.
Step 8: Line pie dish Fold the flat dough crust gently in half and place onto a 9-inch pie plate. Unfold the dough and press down to line the dough into the pie dish. Add your filling, and you’re ready to bake!
FACT: The 1838 Pastry War between France and Mexico started when a French chef living in Mexico claimed Mexican officers had ruined his pastry shop.

You Will Need

2u00bd cups of all-purpose flour
1 tsp. salt
1 tsp. sugar
2 sticks cold unsalted butter
cut into small pieces
u00bd c. cold water
A food processor with chopping blade
A rolling pin
Plastic wrap

How to Make Carrot Cake

Howcast — Wed, 10 Feb 2010 14:45:48 +0000

Instructions

Step 1: Prepare pans Line the bottom of the pans with parchment paper. Then grease the paper and dust it with flour. Preheat the oven to 350 degrees.
Step 2: Mix Use a hand mixer to combine the sugar, flour, baking soda, cinnamon, and salt in a mixing bowl.
Step 3: Add ingredients Mix in the vegetable oil and eggs until blended, and then add the carrots.
TIP: Add 1½ cups chopped pecans to give flavor and crunch to the cake.
Step 4: Pour batter Pour the batter into the pans and bake for 40 minutes. Then remove the pans from the oven and let the cake cool before frosting.
Step 5: Make frosting Mix together the cream cheese, butter, powdered sugar, and vanilla in the other mixing bowl to make the frosting.
Step 6: Frost the cake Frost each layer of cake using the spatula. Carefully stack the cakes on the cake stand. Smooth the frosting on the top and sides of the cake, cut with the cake knife, and serve.
FACT: Carrots are a good source of vitamin B6, potassium, iron, and contain beta-carotene which helps reduce heart disease and cancer.

You Will Need

1 stick salted butter
plus more for pans
2 c. sugar
2 c. all-purpose flour
plus more for pans
2 tsp. baking soda
2 tsp. ground cinnamon
1 tsp. salt
1u00bd c. vegetable oil
4 eggs
3 c. grated carrots
16 oz. cream cheese
16 oz. powdered sugar
1 tsp. vanilla extract
3 9″ round cake pans
Parchment paper
1u00bd c. pecans
chopped (optional)

How to Make a Mother’s Day Hat Cake

Howcast — Mon, 08 Feb 2010 15:31:38 +0000

Instructions

Step 1: Prepare cakes Prepare the box of cake mix according to the package directions using water, the egg, and oil. Preheat oven.
Step 2: Place in pan Divide the batter between the 8-inch pan and the 9-inch pan and bake.
TIP: Cut paper Let the cake cool completely before cutting or frosting.
Step 3: Cut paper Use the scissors to cut a 6-inch circle out of parchment paper and place it on top of the 8-inch cake. Trim the cake around the parchment paper so the cake is 6 inches in diameter.
Step 4: Place cake Place the 9-inch cake on the 12-inch cardboard round. Spread some frosting on the middle of the 9-inch cake and place the 6-inch cake on top.
Step 5: Frost cake Frost the cake with the spatula, starting at the sides. Decorate the cake by putting ribbon around the top layer of the cake to form a hat ribbon, and place flowers on the “brim.”
Step 6: Use colors Use your mother’s favorite candies and flowers to finish decorating. Transfer the cake to a cake stand.
FACT: Before the advent of baking powder, wedding cakes at medieval Anglo-Saxon weddings were dry, hard, unleavened biscuits.

You Will Need

1 box of cake mix
any flavor
An egg
Oil
A 9-inch round cake pan
An 8-inch round cake pan
Scissors
Parchment paper
A 12-inch cardboard round
Two 12-ounce cans of frosting
Ribbon
Flowers
Candles

How to Roll Pastry Dough

Howcast — Wed, 30 Dec 2009 12:46:11 +0000

Instructions

Step 1: Bring dough to room temperature Remove the chilled pastry dough from the refrigerator and let it warm to room temperature for easier handling and lighter pastry.
Step 2: Prepare your rolling surface Dust your rolling pin and a flat rolling surface with a handful of flour. Don’t overdo it, or your pastry will get tough.
TIP: For easier rolling and cleanup, put a plastic pastry sheet or a large piece of wax paper under your dough. Put a few drops of water underneath so it sticks to the counter.
Step 3: Shape dough Break off enough dough for your crust if you have more than necessary. Press it into the shape you need and dust the top with flour.
Step 4: Roll the dough Lightly roll the dough with the rolling pin, moving from the center outwards. Avoid rolling back and forth.
Step 5: Turn the dough Turn the dough one-quarter turn after each stroke to keep it from sticking to the rolling surface. Roll until the crust is 1/8-inch thick or less.
TIP: Patch holes with spare crust and a couple drops of water, rather than rerolling.
Step 6: Place dough in pan Loosen your crust from the rolling surface, and fold it in half or roll it around your rolling pin. Unroll it into your pan for the foundation for a tasty treat.
FACT: The world’s largest pumpkin pie was made by an Ohio pumpkin grower in 2005. It weighed over a ton and measured over 12 feet in diameter.

You Will Need

Chilled pastry dough
A rolling pin
Flour
A pastry sheet or wax paper (optional)

How to Ice Cupcakes

Howcast — Mon, 14 Dec 2009 17:32:03 +0000

Instructions

Step 1: Allow cupcakes to cool Allow freshly-baked cupcakes to cool to room temperature, about a half an hour. Remove the cupcakes from the pan, and place them on a level surface.
Step 2: Remove icing from the refrigerator and stir Remove the icing from the refrigerator and stir it with a butter knife or a small spatula. The icing should be creamy, but still thick.
TIP: Let the icing sit at room temperature for five minutes if it is too stiff. But don’t let it sit too long or it will melt.
Step 3: Scoop icing on the center of the cupcake Scoop a dollop of icing onto the center of the top of the cupcake using the knife or spatula.
Step 4: Spread icing from the center out Spread the icing in a circular pattern on the top of the cupcake, starting at the center and working out toward the edges.
TIP: Pipe the icing onto the top of the cupcakes using a pastry bag if you want a different look.
Step 5: Evenly cover the entire top of the cupcake Continue to spread the icing in a circle until you have covered the entire top of the cupcake evenly with a layer of icing.
Step 6: Add additional decorations Add decorations, such as colored sugar, sprinkles, and chopped nuts.
FACT: In 2009, a 1,224 pound cupcake set the record for the world’s largest. It took 12 hours to bake, and contained 800 eggs and 200 pounds of sugar.

You Will Need

Cupcakes
Icing
A butter knife or spatula
Colored sugar
Candy sprinkles
Chopped nuts
A pastry bag (optional)