BORINQUEN CAKE DESIGNERS

Comment by Grace Marzan on May 15, 2010 at 12:50pm

Nuestra Receta es unica es por esta razon que es uno de los tesoros mejor guardado y custodiado pero aqui te dejo esta receta que en algo se parece y es muy buena.

Ingredientes
1 1/2 t de azucar 2 1/2 t de harina de bizcocho
1 barra de mantequilla 1 cda vainilla
4 huevos entereos 3/4 t leche + 2 cdas de leche
Procedimiento
1.Cremar mantequilla y azucar.
2.Anadir huevos uno a uno y vainilla
3.Cernir la harina y anadir poco a poco
4.anadir leche y continuar batiendo
5.anadir 2da de leche extra
6. hornear a 350 x una hora

Comment by Windy Jimenez on May 15, 2010 at 2:04pm

Gracias Grace!

Comment by SANDi on May 15, 2010 at 6:02pm

thanks for the pr cake receta i will try makeing it for my mom very soon .......

Comment by SANDi on May 16, 2010 at 10:48am

grace thanks again for the pr cake i wanted to ask u what kind of butter unsalted or salted butter?

Comment by SANDi on May 16, 2010 at 10:52am

good morning lady's i need help i have to make a red velvet cake do any one have a good receta so that can try?

Comment by SANDi on May 16, 2010 at 10:59am

grace my merengue came out perfect thanks alots sooooooooo much i lov all my new friends thanks again for all your help

Comment by Windy Jimenez on May 16, 2010 at 11:44am

Martha Stewarts Red Velvet Cake
Makes 5 cups batter
Ingredients:
* Unsalted butter, softened, for pans
* 2 tablespoons unsweetened cocoa powder, plus more for dusting
* 2 1/2 cups cake flour, not self-rising
* 1 teaspoon salt
* 1 1/2 cups sugar
* 1 1/2 cups canola oil
* 2 large eggs
* 2 tablespoons red food coloring
* 1 teaspoon pure vanilla extract
* 1 cup low-fat buttermilk
* 1 1/2 teaspoons baking soda
* 2 teaspoons white vinegar
Batter for each 3-inch-deep pan: 4-inch, 1 1/2 cups; 6-inch, 3 1/2 cups; 9-inch, 5 cups; 12-inch, 8 cups; 15-inch, 12 cups
Instructions
1. Preheat oven to 350 degrees. Butter pans; line with parchment paper. Butter lining; dust with cocoa, tapping out excess. Set aside. Whisk together flour, salt, and cocoa in a medium bowl; set aside.
2. Mix sugar and oil on medium speed in the bowl of an electric mixer fitted with the whisk until combined. Add eggs one at a time; mix well after each addition. Mix in food coloring and vanilla. Add flour mixture in 3 batches, alternating with the buttermilk and beginning and ending with flour, mixing well after each addition. Scrape down sides of bowl as needed.
3. Stir together baking soda and vinegar in a small bowl. Add baking-soda mixture to batter, and mix on medium speed 10 seconds. Pour batter into prepared pans. Bake until a cake tester inserted into centers comes out clean, 30 to 35 minutes. Let cool completely in pans on wire racks.

http://cakecentral.com/recipes/15120/martha-stewarts-red-velvet

Comment by SANDi on May 16, 2010 at 11:54am

thanks windy i will try this one someone told me also to try bobby fla from food network i will try anything right now thanks again.........

Comment by Windy Jimenez on May 16, 2010 at 12:32pm

Hmmm..I thought i saw Bobby Flay try baking one time and it didn't go very well. Don't know if I want to try his cake recipes? He's great grilling! LOL

Comment by Windy Jimenez on May 16, 2010 at 2:12pm

Espero que todas esten bien en La Isla! Estoy trabajando y me acabo de enterar del terremoto de esta madrugada!

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