TLC Cake Boss Recipe !!

February1

Hola !

espero q esten todo bn , aqui navegando en el internet buscando el ultimo episodio del programa de tv de TLC Cake Boss me encontre con este articulo q habla sobre los episodios de Buddy y leyendo me encuentro con par de las recetas q el a utilizado en el show !

aqui les posteo dos de ellas el red velvet cake de Buddy y el Buttercream icing !

Red Velvet Cake

This “Cake Boss” recipe is from a Food Network Challenge “Surprise Birthday Cakes” episode.

• 3/4 stick butter, room temperature, plus more for pans

• 1 5/8 cups cake flour

• 1 teaspoon salt

• 1 1/4 cups sugar

• 1 teaspoon vanilla extract

• 2 large eggs, room temperature

• 1/4 cup unsweetened cocoa powder

• 3/4 cup buttermilk

• 3/4 teaspoon vinegar

• 3/4 teaspoon baking soda

• 1 ounce red food coloring

Heat oven to 350 degrees. Butter 2 medium-size sheet pans, or 2 8-inch-round cake pans.

In a bowl, sift the flour and salt together. In an electric stand mixer, combine the butter and sugar at medium speed. Add the vanilla, then the eggs, 1 at a time, and then the cocoa powder. Reduce the mixer speed to low. Stream in half of the buttermilk, then slowly add half of the flour mixture, then the rest of the buttermilk and remaining flour.

In a separate bowl, mix the vinegar and baking soda, and mix into the batter. Add the red food coloring and combine well. When it is mixed thoroughly, divide mixedbatter evenly between mixedcake pans.

Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool in the pans. Slice, as desired, and serve.

Makes 6 to 8 servings.

Buttercream Icing

• 1/2 cup solid vegetable shortening

• 1/2 cup butter or margarine (1 stick) softened

• 1 teaspoon clear vanilla extract

• 4 cups confectioners’ sugar, sifted (approximately 1 pound)

• 2 tablespoons milk

In large bowl, cream the shortening and butter with an electric mixer. Add the vanilla. Gradually add the sugar, 1 cup at a time, beating well on medium speed. Scrape the sides and bottom of the bowl often. When all of the sugar has been mixed in, the icing will appear dry. Add the milk and beat at medium speed until light and fluffy. Keep the bowl covered with a damp cloth until ready to use.

For best results, keep the icing bowl in the refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored for 2 weeks. Rewhip before using.

Makes about 3 cups of icing

Espero q disfruten de estas recetas !!

Les recomiendo el show si no han tenido la oportunidad de verlo es un poko rustiko para mi gusto pero haces cosas lindas y creativas bueno lo mas q me gusta es q se trabaja en un ambiente familiar y esto es un ingrediente magico para cualquier negocio mas si es un bakery !