Kevin Jonas altogether cake

Aurora and Allieenson made a birthday cake for kevin jonas complete with decorations. If you're wondering it was a lemon cake made with coconut oil. It tasted great. Thanks for watching.



http://www.youtube.com/watch?v=DPHwwQtEh2k&hl=en

test footage

Test footage with my new camcorder, panasonic hdc sd10. the tailwhip is sketchy .... and a tailwhip fail :P Music: The Sea and Cake - Coconut



http://www.youtube.com/watch?v=xrKE7R2AX9Q&hl=en

Carrot bells cake-fill your pan with block batter.

www.weddingcakesforyou.com tutorials on how to make your own wedding cake. a 3 tier wedding cake with coconut carrot cake recipe.



http://www.youtube.com/watch?v=w9aUo3s5O3E&hl=en

How To Make Fondant Icing Roses For Cakes

*If you are not accustomed to working with fondant icing or have not made roses before then make sure you buy enough fondant for several attempts- practice makes perfect.*

Method 1

These instructions once perfected will give you perfect roses commonly used on wedding cakes; this method is tricky and it is recommended you practice making the roses before the day of preparation.

Break off a small piece of the fondant and roll it until you roughly have a 1" diameter ball. Shape the ball into a cone by pinching one side of it; ideally you want the cone to be 1.5" tall.

To make a petal roll a ball of fondant roughly a quarter of the size of the previous, do not worry too much about size, if in a later stage you are finding that the sizes of the petals are too small then start again.

Once you have your ball we want to flatten it to form a petal; use your thumb and press down on the ball. You want to create a circle that is 2" in diameter, it is important that the petal is about ¼" thick on the bottom and thin on the top.

*For a more realistic look ensure that the petal tips are paper thin.

Having created the first petal, apply to the base of the cone, carefully wrapping it around finishing with a furl at the top to create a bud.

It is best to start by applying the thick side of the petal to the base of the cone then carefully wrap the thin 'petal' around- slightly bending it over itself to create a bloom effect.

Do the same with the three remaining petals; applying them from the bottom bud and delicately shaping the thin top to replicate a rose's petal as it unfurls from the bud.

Make five more petals, this time slightly larger than the originals but ensure you still keep the tips as thin as possible. Apply these final petals lower down on the base than the previous petals, spread the petals evenly round the base layering them up and curling the edges back a slight bit more to create more bloom.

Continue layering the petals on until you are satisfied with the fullness of the rose.

Method 2

Here is an even simplified method for creating a less detailed rose, although in my opinion it is a more modern look. This method will give you a rose that if kept pure white with perhaps a small silver sugar ball placed on top of the bud will be suitable for wedding cakes; however, if used with bright coloring they will be perfect for birthday cakes. This method is easy to change and I recommend experimenting to create variations on the basic rose.

The method is as follows.

Roll out your colored fondant icing till it is 1.5cm in thickness, 15cm in width and 20cm in length. Arrange the rolled out icing in front of you so that the 20cm length is the side closest to you.

Take the top of the fondant rectangle, pull it towards you and fold it on top of itself to create a smaller layered piece of fondant that is 3cm thick and 7.5cm wide. Do not flatten or squeeze the two layers together at all, try to leave a small cavity of air/space in the fold to create volume in your petals.

Cut off 1cm of length from each end of the rectangle.

Take one of the short ends of your rectangle and begin to roll it up like a swiss roll; however you do not want the rose to look like a log so to create a bud pinch the base end as you continue to roll the fondant length around itself. This should create a basic rose shape.

After cutting off any excess icing carefully push back and separate the layers to give the flower more shape. To finish cut little leave shapes out of green icing and stick to the underside of the rose.

If you want to create the side of your iced cake make several of these flowers and link them by the green leaves creating a rose chain around your cake.

To completely change the finished look of the rose cut the folded over icing and pinch to create a two layers of thin petals; once rolled splay the thin layers out to create a carnation style flower.

Method 3

Here is a third method for creating flowers, this time small buds, that when made in quantity can be used to create a bouquet effect or simply used to decorate cupcakes by themselves.

Take a small ball of fondant around 2cm in size and roll it into a 0.5cm thick sausage shape using a small rolling pin roll out the icing until it is of a really thin consistency.

Using your fingers apply pressure and pull the icing at one side so that this side becomes thinner than the other, further thin it out by using a cocktail stick as a rolling pin.

Carefully roll up the length of the icing like a Swiss roll. Take the little icing roll which should be around 1-2cm diameter and smooth the edge in the outer layer with the aid of the cocktail stick.
Pinch the roll 3-4cm from the 'bloom' to get rid off the unused icing and to encourage the outer layers of the roll to splay out.

Very gently with your index finger separate and furl back the layers of the roll to create the effect of petals. It may be useful to use your cocktail stick or a tissue covered cocktail stick (to protect the shape of the icing) to slightly separate the layers of the roll and shape them backwards to create the effect of a bloom.

Take catering scissors (ordinary sharp scissor will also do) and cut the roll so that it is only 1.5-2cm of the bloom is left.

This leaves a small flower that when produced in bright colors look brilliant on top of iced cupcakes and birthday cakes; turning a celebration cake into something special!

DESSERT DIVA DANETTE RANDALL CHOCOLATE CHERRY COCONUT DUMP CAKE

DESSERT DIVA DANETTE RANDALL MAKES CHOCOLATE CHERRY COCONUT DUMP CAKE



http://www.youtube.com/watch?v=OVqhPggq3AE&hl=en

How to Make Italian Crème Cake : Adding Pecans to Italian Cream Cake

Does you're Italian Cream Cake need something extra?Our expert shows you how to add pecans in this free dessert recipe video. Expert: Gail Hoffman Bio: Graduating from the Cordon Bleu Cooking School in Chicago, Illinois with a degree in Culinary Arts, Gail Hoffman has spent the last thirteen years working as a chef. Filmmaker: Adolph Ramirez



http://www.youtube.com/watch?v=SznoqL6OzwQ&hl=en

Cooking Oils in Indian Food

Cooking Oils for Indian Food

One of the most important things that will affect the flavour of your Indian food are the cooking oils that you use.

The two most common cooking oils in Indian food are ghee and mustard oil. Others which are used are those of coconut oil, peanut (groundnut) oil and sesame oil (gingelly, til). Modern arrivals are sunflower oil, rapeseed (canola) and soybean.

A word about Smoke Points

The smoke point is the temperature at which any fat starts to smoke (guess what the flame point is).

Apart from the taste, the advantage of all the cooking oils used in Indian cooking is that they have very high smoke points (above 232C/450F) this means that meat and other ingredients will 'seal' very quickly when cooked.

A high smoke point is particularly important for deep frying which is a high temperature operation - this is why all good fish and chip shops use palm oil rather than standard vegetable oil - it has a higher smoke point.

Nearly all cooking oils should not be heated to smoking as this impairs both the flavour and the nutritional values. (At the smoke point, the fat breaks down into glycerol and free fatty acids).

Mustard oil on the other hand is unique in that should be heated till it just starts to smoke. This actually improves both the flavour and the nutritional values.

Ghee

Perhaps the most common cooking oil is ghee, which is used almost everywhere on the Indian sub-continent as well as other areas of the Middle East such as Egypt.

Ghee is simply clarified butter; that is butter which has had the milk solids (proteins) removed from it. It is yellowish in colour and can now be bought reasonably easily - certainly all Indian shops will stock ghee and it can now be found in many supermarkets.

It is possible to make your own ghee, this basically involves simmering unsalted butter very slowly and separating the resultant liquid from the solids. Full instructions are at the end of this page.

As it has no milk solids in it, ghee can be stored without refrigeration in an airtight container, although if you make your own then it is probably best to keep in the fridge as you won't be able to separate the solid as well as can be done commercially (unless of course you have an industrial centrifuge in your kitchen - no? thought not).

Ghee is used all over India both as a cooking oil and as an ingredient. Roti and naan can be brushed with ghee. It is used in Indian sweets such as halvi, Mysore pak and laddu. In Bengal and some other parts of Northern India, rice is served with ghee. Punjabi food used large quantities of ghee.

Almost as if to illustrate its importance, ghee also has religious significance. It is used in Hindu anointment rituals and is burnt in other religious rituals.

Nutritionally ghee is composed almost entirely of saturated fats. Whether this is good thing or a bad thing is still under debate by the scientific community (isn't everything), who have recently found positive aspects to saturated fats. This will be discussed more in the Nutrition pages (which I haven't written yet). From a cooking point of view saturated fats break down less at high temperature and therefore will last a long time without becoming rancid.

Mustard Oil

This is used almost as much in Indian cooking as ghee, and is the product of pressing mustard seeds. It is used a great deal all over northern and eastern India and in Pakistan and Bangladesh. It used to be even more commonly used before the advent of cheaply produced alternatives such as rapeseed oil.

It has a strong cabbage like smell and tastes hot and nutty when raw. When heated just to its smoke point, the flavour mellows becoming sweeter and slightly hot.

As well as being used as a cooking oil, it is used in pickles, and, like ghee, it also has a cultural significance being used as fuel in clay lamps at Punjabi weddings and in the festival of Diwali.

Unlike ghee, it has only 12% saturated fats and is largely composed of mono-unsaturated fats (60%) and polyunsaturated fats (21%). It is also high in Omega-3, contains anti-oxidants and is used as a preservative. Once reckoned unfit for human consumption in America, it is now reckoned to be one of the healthiest cooking oils there is.

Coconut oil

This is used predominantly in Southern India, Sri Lanka and Goa where it is usually used for frying and sometimes as a flavouring ingredient. It imparts a lovely smooth well, coconutty taste.

In its refined form, it has a high smoke point, however in India it is most often used in its unrefined form and this has a much lower smoke point (360F/180C). Even so, due to its unusual molecular make up, it is very heat stable. It also has a relatively high melting point. Below 24C it is a white solid which then melts into a clear liquid.

Nutritionally it is rather strange; although it is largely made up of saturated fats, they are shorter chain fats than most saturated fats found in the diet and are, therefore, digested differently. There are also many weird and wonderful health claims surrounding the coconut in all its forms.

Peanut oil

This is very popular (and very good) for Chinese cooking, in India it is used mostly in the North and West.

It is very good for frying and again has a high smoke point. It imparts the flavour of the peanuts themselves (good for cooking satay).

It is a mixed fat and not considered all that nutritionally brilliant. Interestingly it is claimed that in its refined state it does not produce the allergic reaction to peanuts that some people have (not sure I'd like to try this personally).

Sesame Oil

This is pretty much a mainstay in Chinese cuisine but is also used as a cooking oil in Southern India, particularly Tamil Nadu where it is known as gingelly or til oil.

It comes in both a raw form which is clear or light yellow; this has a mild flavour and is almost odourless. This has a very high smoke point and is suitable for deep frying.

More common is the toasted variety which is varying shades of brown (from golden to amber if you want to be poetic about it). This is more suitable for stir frying, seasoning and as part of a marinade. It has a very distinctive flavour and aroma, a quite strong burnt nutty taste.

Nutritionally it is high in polyunsaturates and contains natural anti-oxidants (and therefore will keep for ages).

As well as its use as a cooking oil, its other uses include massaging, hair treatments and (of course) religious uses.

Other Cooking Oils

You can use sunflower oil, rapeseed oil, or mixed vegetable oil if you wish, it won't ruin the food but to me they really don't do anything except fry the food. (Am I being a snob about this? - yes probably).

For me, olive oil (which I love in other cooking) does not go well; it has a low smoke point and I don't think the taste compliments the flavours of most Indian food.

Make your own Ghee

You need a quantity of good quality unsalted butter - you can make as much or as little as you like, it will keep.

Put into a saucepan, preferably heavy bottomed, over a very low heat - too much heat will burn the ghee.

If you are making this by the pound then you need to continue heating for up to 45mins less for smaller quantities, this ensures all the water in the butter has boiled off or evaporated. As the water boils off be careful not to burn the ghee.

The solids will now be brown sink to the bottom of the pan or stick to the sides.

When you are happy that all the water has gone, you can either tip the pan and spoon out the ghee leaving the solids behind, or you can strain through muslin or cheesecloth (folded a few times to strain better).

When ghee was harder to come by and I made my own, I generally just made what I needed. If you want to go industrial then keep in an airtight jar in the fridge.