I am sodium sensitive, so when I make dishes, I either eliminate all of the salt or cut it way back. Since cakes, muffins and cookies have baking powder or baking soda in them, is it okay to leave out the salt? Will the baked goods still rise? —P.H., Northfield, Minnesota
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Filed under Taste of Home Recipes by on Feb 29th, 2012. Comment. 
If you don’t seem to have much success with making baked goods, there may be a simple answer—your baking powder and/or baking soda may not be fresh. The shelf life for these products is about 6 months, but here’s how to test for freshness to be sure:
View full post on Taste of Home – Taste of Home
Filed under Taste of Home Recipes by on Jan 18th, 2012. Comment.
As a substitute for 1 cup of self-rising flour, place 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup.
View full post on Taste of Home – Taste of Home
Filed under Taste of Home Recipes by on Oct 8th, 2011. Comment.
Vampire Bat Chocolate Cake
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Home Page > Food and Beverage > Recipes > Vampire Bat Chocolate Cake
Vampire Bat Chocolate Cake
Posted: Mar 19, 2008 |Comments: 0
| Views: 735 |
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Everyone loves chocolate cake; hand here is a fun recipe to make a Halloween cake that looks like a bat. Itâs not hard to make, it starts off as a simple Chocolate Victoria sandwich cake but it is cleverly cut and put together to look like a bat.
Ingredients
2 tbsp cocoa
3 tbsp boiling water
225g/8oz soft margarine
225g/8oz caster sugar
4 eggs
225g/8oz self-raising flour
2tsp baking powder
For the Filling and Topping:
Strawberry jam
50g/2oz soft margarine
175g/6oz icing sugar, sifted
1 tbsp milk
A bar of Cooking Chocolate
Method
1. Preheat the oven to 180C/350F/Gas 4. Grease and base line 20cm / 2×8in sandwich tins with greased greaseproof paper.
2. Blend the cocoa and water in a mixing bowl then leave to cool slightly. Measure all the remaining ingredients into the bowl and beat well until thoroughly blended. Divide the mixture evenly between the tins and level out.
3. Bake in the preheated oven for about 25 minutes or until well risen and the tops of the cakes spring back when lightly pressed with a finger. Leave to cool in the tins for a few moments then turn out, peel off the paper and finish cooling on a wire rack.
4. To make the butter cream, blend together the margarine, icing sugar and milk until smooth. Keep one of the pieces of sponge cake whole to form the base. Spread a thin even layer of jam on the cake base, and add half the icing and spread this out over the top of the jam.
5. Take the second piece of sponge and with a large round pastry cutter, cut a circle in the middle of the sponge. Now cut two more circles, one above and one below the centre hole. The two big cake halves left form the bats wings, stick them on top of the base of the cake with the scalloped shaped edges sticking outwards. (See picture at link below)
6. Take two of the three circles that were cut away when making the wings. Stick the two circles together with jam and icing and stick them in one of the triangle shapes between the wings to form the batâs head. The final circle should be cut in half and stuck with icing above the batâs head to form the ears. Bats have large ears you know.
7. Melt the cooking chocolate in the microwave for a couple of minutes – stirring half way through. Melt the cooking chocolate in the microwave for a couple of minutes – stirring half way through. Spread the chocolate evenly over the bat’s wings, head and ears. Give the Bat a face with some icing and red jelly sweets for spooky eyes.
This lovely bat cake makes a great centrepiece to any table. It will look as if you have spent hours slaving away to make him but as you will know, he was rather quick and easy. Just watch the slices of cake fly off the plate!
A few batty jokesâ¦
Why don’t bats live alone?
They prefer to hang out with their friends.
How can you tell a vampire likes baseball?
Every night he turns into a bat.
How does a lady bat attract a mate?
She bats her eyes.
Why doesn’t anybody like Dracula?
He has a bat temper.
A group of bats, hanging at the ceiling of a cave, discovers a single bat standing upright underneath on the floor of the cave. Surprised by this unusual behaviour, they ask this fellow: “What the heck are you doing down there?” And the fellow shouts back: “Yoga!”
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About the Author:
See a photo of the Vampire Bat Chocolate cake Here
S. Roberts writes for www.Halloween Mania.co.uk a website packed with Halloween jokes, crafts, recipes, puzzles, articles and a live ghost watch cam â Visit us for a spooky time!
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Source: http://www.articlesbase.com/recipes-articles/vampire-bat-chocolate-cake-364171.html
Article Tags:
vampire, bat, chocolate, cake, bat jokes, fun, halloween, dracula
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See a photo of the Vampire Bat Chocolate cake Here
S. Roberts writes for www.Halloween Mania.co.uk a website packed with Halloween jokes, crafts, recipes, puzzles, articles and a live ghost watch cam – Visit us for a spooky time!
Filed under Holiday Recipes by on Jan 1st, 2011. Comment.
Cake:
2¼ cups cake flour (not self-rising)
1½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1¼ sticks (10 tablespoons) unsalted butter, softened
1 1/3 cups sugar
2 teaspoons strawberry or vanilla extract
2 large egg whites plus 2 whole eggs
1¼ cups buttermilk
Strawberry Meringue Buttercream:
1 (10 oz) package frozen halved strawberries in syrup; thawed
1¼ cups sugar
¼ cup water
5 large egg whites, at room temperature
¼ teaspoon cream of tartar
2 sticks (1 cup) unsalted butter, softened
4 drops liquid red food color
Filling:
1 lb container strawberries, hulled and diced
½ cup reduced-sugar strawberry preserves, scraped through a sieve
You’ll also need: baking spray, candy thermometer
1. Heat oven to 350F. Coat two 8×2-in round pans with baking spray. Line bottoms with parchment or wax paper rounds; spray parchment.
2. Cake: In a medium bowl, whisk together flour, baking powder, baking soda and salt. In large bowl with mixer, beat butter, sugar and extract at medium speed until light and fluffy. Beat in egg whites and whole eggs until smooth. With mixer on low, alternately beat in flour mixture and buttermilk until incorporated. Continue to beat batter on medium speed for 3 minutes. Divide batter between prepared pans.
3. Bake for 38 to 40 minutes, until a wooden pick inserted in centers comes out clean. Cool cakes on pans on wire rack 10 minutes. Loosen edge of cakes and invert onto rack. Cool completely.
4. Buttercream: Puree strawberries and syrup in blender; scrape through a fine sieve into a small saucepan to remove seeds. Bring mixture to a boil. Reduce heat to low; simmer until reduced to 1/3 cup, about 8 minutes. Cool completely.
5. In saucepan, bring 1 cup of the sugar and the water to a boil over high heat, stirring to dissolve sugar. Boil, without stirring, until syrup reaches 240F on a candy thermometer, about 5 minutes.
6. In a large bowl, beat egg whites and cream of tartar with mixer on medium speed until soft peaks form. Gradually add the remaining ¼ cup sugar and beat until stiff peaks form. Gradually pour in boiling syrup in a thin stream. Increase mixer speed to high and beat until meringue is very thick and glossy, and completely cool, about 6 minutes.
7. Meanwhile, in a large bowl, combine butter, strawberry puree and food color, and vigorously beat with a rubber spatula until well combined and smooth. Fold in meringue, in two additions, until combined. Refrigerate buttercream 1 hour or until spreadable.
8. To assemble: Using a serrated knife, halve cake layers horizontally. Place 1 layer, cut side up, on a serving plate; spread with 2/3 cup buttercream. Arrange 1/3 of the diced strawberries in a layer over buttercream. Spread 2 tablespoons jam on a cut side of second layer and place, jam side down, over strawberries. Repeat with remaining cake layers. Cover cake with buttercream. Pipe buttercream “kisses” on top if desired.
Filed under Dessert by on Jan 24th, 2010. Comment.
