Thursday, December 27, 2012
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Wednesday, November 7, 2012
We've reached 726 'likes' and we'd like to say thank you for the support. Here's to the next 726!
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Thursday, November 1, 2012
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Friday, March 30, 2012
https://www.facebook.com/pages/Tia-Marias-Blog/463406760067 check out maria blog I'm featured in it GREAT Portuguese FOOD !!! and more THANKS
I Give away a GIFT FOR MY!! {300} fan will recieve a specail gift ! check Face book
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Friday, March 23, 2012
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Monday, March 12, 2012
Wednesday, February 29, 2012
home made caramel
DIY
Unopened can of condensed milk + 8 hours on low (completely submerged in water) in the crock pot + cool down in the fridge = Caramel! This is the best cararmel I've ever had, let alone made! It's so easy! Need to try this!
Red Velvet & Cheesecake Marbled Cupcakes
These are so awesome and they take no more time than a regular cupcake. Yum!
Red Velvet & Cheesecake Marbled Cupcakes
Preheat the oven to 325F and put muffin papers or silicone cups in 12 muffin cups.
Orange Cheesecake
- 1 four oz package of cream cheese (not low fat)
- 2 tablespoons of freshly grated orange peel
- 1/2 cup sugar
- 1 egg
- 1/2 tsp vanilla
- Beat together until creamy and well blended. Do not whip because you don’t want to incorporate air.
Red Velvet Cake
- 1/4 cup unsalted butter
- 1 cup sugar
- 1 egg
- 3 tablespoons Hershey’s Special Dark Cocoa
- 4 tablespoons food grade red food color
- 1 tsp vanilla
- 1/2 cup whole milk buttermilk (do not get skim or low fat)
- 1 cup plus 2 tablespoons all purpose flour
- 1/2 teaspoon of baking soda
- 1 1/2 teaspoons white vinegar (it has less flavor than any other type)
- Cream the butter and sugar until fluffy.
- Add the egg and vanilla and beat well.
- Use a rubber scraper to pull any remaining butter mixture off the sides and bottom of the mixing bowl. Mix again until well blended.
- In a separate bowl mix the food color and the cocoa until it makes a paste.
- Add the cocoa mixture to the butter mixture and mix until it is evenly blended. Spoon through to check for streaks.
- Add 1/4 cup of the buttermilk and beat on low speed until blended.
- Add half of the flour and blend.
- Add the remaining buttermilk, blend and then add the remaining flour. Now stir in the baking soda and vinegar until blended.
Assemble
- Fill muffin cups about 3/4 the way with the red velvet batter.
- Add a tablespoon or so of cheesecake batter to the top.
- Bake for 20-25 minutes, or until cupcakes are firm to the touch. Don’t overbake.
- Cool completely.
Cream Cheese Frosting
- 4 cups confectioners sugar
- 1/3 cup unsalted butter
- 8 oz cream cheese
- Pinch of salt
- Mix butter, salt, and confectioners sugar until cumbly.
- Add the cream cheese and beat until creamy, add a little cream if you need to to get the right consistency.
- Swirl a good layer atop the cooled cupcakes.
- Sprinkle with cocoa, edible glitter, or orange zest.
Labels:
Cakes,
Cheese cake,
Cupcakes,
Marbled cakes,
Red velvet
Location:
Yonkers, NY, USA
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