My business

Hi  guys  im  staring my  new  business ,  I´m  staring to  sell  brownies and  blondies  for  $50 and $100 pesos ,  if  you  like to  make an order  please contact  me  via  mail  or  by  my cel number.

At  this  moment  im  only making 3 different  flavors

Double  chocolate with  nuts and marshmallows
Coconut blondies with nuts and  marshmallows
and Brownies with caramel and  nuts  with german topping (nuts and coconut).

The  little  box has 7 brownies  size 3.5x3.5 cm
and the  big  one  has 6 brownies size 6x7 cm

Chocolate fairy cakes

Preparation time: less than 30 mins
Cooking time: 10 to 30 mins
Makes 24

Cute as buttons and tasty too, these fairy cakes are children-friendly: easy, light on washing up and made in minutes.

Ingredients

For the sponge

•4 free-range eggs

•225g/8oz sugar

•225g/8oz self-raising flour

•225g/8oz butter, melted

For the chocolate buttercream icing

•110g/4oz butter, softened

•170g/6oz icing sugar

•55g/2oz cocoa powder, sifted

•1-2 tbsp milk

To decorate

•white chocolate buttons

•milk chocolate buttons

Preparation method
1.Preheat the oven to 180C/350F/Gas 4 and lin 2 x 12-hole fairy cake tins with paper cases.

2.Whisk the eggs and sugar together in a bowl until light and fluffy.

3.Carefully fold in the flour and butter.

4.Pour the mixture carefully into the paper cases.

5.Bake the cakes for 8-10 minutes, or until golden-brown on top and a skewer inserted into one of the cakes comes out clean. Set aside to cool for 10 minutes on a wire rack before removing from the tin.

6.To make the buttercream, beat the butter in a large bowl until soft. Add half of the icing sugar and beat until smooth.

7.Add the remaining icing sugar, cocoa powder and one tablespoon of the milk and beat until creamy. Beat in more milk if necessary to loosen the icing.

8.Once the cakes are cool, spread the buttercream icing on top of the cakes.

9.Decorate the cakes with the chocolate buttons.

Recommended by Harvey Bertram-Brown

Heavenly Angel Food Cake

Ingredients

• 1 1/2 cups powdered sugar  
• 1 cup cake flour  
• 1 1/2 cups egg whites (12)  
• 1 1/2 teaspoons cream of tartar  
• 1 cup granulated sugar  
• 1 1/2 teaspoons vanilla  
• 1/2 teaspoon almond extract
• 1/4 teaspoon salt

Instructions

1.Move oven rack to lowest position. Heat oven to 375ºF.

 

2.Mix powdered sugar and flour; set aside. Beat egg whites and cream of tartar in large bowl with electric mixer on medium speed until foamy. Beat in granulated sugar, 2 tablespoons at a time, on high speed, adding vanilla, almond extract and salt with the last addition of sugar. Continue beating until stiff and glossy meringue forms. Do not underbeat.

 

3.Sprinkle sugar-flour mixture, 1/4 cup at a time, over meringue, folding in just until sugar-flour mixture disappears. Push batter into ungreased angel food cake pan (tube pan), 10x4 inches. Cut gently through batter with metal spatula.

 

4.Bake 30 to 35 minutes or until cracks feel dry and top springs back when touched lightly. Immediately turn pan upside down onto heatproof funnel or bottle. Let hang about 2 hours or until cake is completely cool. Loosen side of cake with knife or long, metal spatula; remove from pan.

How to Fondant a Cake

So you want to fondant a cake? It's not as hard as everyone makes out and creates a spectacular presentation. And, like most things, it gets easier with practice. Shall we start?

1.- Clear a large, smooth work surface.

2.- Prepare the cake or cake tiers for fondant with buttercream icing.

3.- Bring your fondant to room temperature.

4.-Measure the cake width and height. If you are doing a multi-tiered cake, measure one tier at a time.

For a round cake, add the cake width plus twice the height. For example, if it is a 10" cake that is 3" high, your measurement will be 10+3+3=16". Add 4 to 8 inches to this measurement. This is the diameter you will need your fondant to be. Write it down.
 
For any other cake, measure the greatest width across the top (this would be diagonally, from corner to corner on a square or rectangle cake) and then add twice the height. For example, if it is an 8" square cake that is 3" high, your measurement will be 12+3+3=18" (the 12 is rounded up from 11.31) Add 4 to 8 inches to this measurement. This is the diameter you will need your fondant to be. Write it down.
 
5.- Place one piece of vinyl on the counter and lightly coat with powdered sugar.
 
6.- Take the fondant and flatten it with your hands into a rough pancake shape.
 
7.- Lay the flattened piece of fondant onto the powdered vinyl, sprinkle with more sugar and cover with the second piece of vinyl.
 
8.- Use the rolling pin to flatten the fondant to your desired thickness, usually about 1/4 inch. Every few 'rolls,' flip the fondant (using the vinyl covers) and (very important) pull the vinyl off and re-sprinkle with sugar. If you don't do this, you will end up with fondant covered vinyl (the fondant won't come off). Fondant covered *vinyl* is clearly not as tasty as Fondant covered *cake.*
 
9.- When the fondant is the desired diameter and thickness, confirm that it is not attached to the vinyl. It should stay in place but peel off easily.
 
10.- Peel off the top layer of vinyl. Pick up the fondant using the the bottom piece of vinyl.
 
11.- As you approach the cake/cake tier, begin flipping/unpeeling the fondant over the cake. DO NOT start at the base of the cake. Remember that extra 4-8 inches? Start on the table, then cover the side, then take the remainder of the fondant sheet across the cake, down the other side and you should have a somewhat equal remainder on the table on the side opposite your starting position. **This is the trick that none of the books tell you. It is this extra few inches all the way around the cake that make it go flat on the sides, rather than hanging like a table cloth (with too many folds).
 
12.- Using a flat-sided glass or fondant smoothing tool, flatten out the top of the cake, square up (or level off) the corners and smooth down the sides.
 
13.- Using a small paring knife (a pizza cutter also works), trim off all of the fondant excess that is on the table. Be careful with your cutting as you don't want to pull the fondant back away from the cake.
 
14.- Voilà! You should have a beautiful fondant covered cake/cake tier.

What a cake could be...

From the start,  we can  imagine that a cake is  just something you could eat. Something made of  just a combination of flour, sugar, eggs, and butter or oil, with some varieties also requiring liquid ,typically milk or water, and  some kind of leavening agents, such as yeast or baking powder. Flavorful ingredients like fruit purées, nuts or extracts are often added, and numerous substitutions for the primary ingredients are possible.

Cake is often the dessert of choice ,  but  it can  be more than a dessert  for meals. The  Cake can  be use in several  important ocassions,  like at ceremonial occasions, particularly weddings, anniversaries, and birthdays.  They can  be  the  responsible of  making your event even more special.

People  can  classify your event just  by the taste of  your cake, so be  very careful when you choose one for your party, because this could  mean  that  you  are  a  person  with  great  taste  and  full of ambition or  just an ordinary  person who can be satisfy just by anything.

Remember that just in a  little  piece of cake you could taste heaven.