Valentine Cake White Chocolate Water Melon - PowerPoint PPT Presentation

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Valentine Cake White Chocolate Water Melon

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  1. Angel's specializes in personalized service. We realize that everything about your wedding must be perfect. To offer the time and attention you deserve a personal consultation will guide you through our vast selection. We limit the number of cakes we do per day to offer the finest quality and customer service. So call today and reserve your date.            We pride ourselves in using nothing but the finest ingredients. Our most requested flavors include chocolate, white, lemon, lemon poppy seed, spice, carrot, apple spice and our wonderful Almond Torte cake. Angel's unique butter cream frosting, which tastes great, will tantalize your taste buds. Chocolate lovers will enjoy ourChocolate Truffles cakes, that are sinfully delicious. We offer a wide selection of cake fillings as well.

  2. Fresh flowers ad the finishing touch to your cake, or you may prefer the delicate look of hand made Gum Paste flowers. You can accent your cake with delicate piped lace, or Fondant streamers and bows.  We offer dozens of unique styles and specialty cake stands (like our rotating cake), most designed and built by us. With our own in house designers we can create the custom look you are after. Use your imagination or choose from our vast selection. Impress your guests! Be proud of your cake and save money! Are you tired of spending hours, even days, searching the Internet only to find that most of the wedding cake pictures and other celebration cake photos are déja vu and not special in any way? Let me help you find your dream cake. New pictures are coming all the time!

  3. Fresh flowers ad the finishing touch to your cake, or you may prefer the delicate look of hand made Gum Paste flowers. You can accent your cake with delicate piped lace, or Fondant streamers and bows.  We offer dozens of unique styles and specialty cake stands (like our rotating cake), most designed and built by us. With our own in house designers we can create the custom look you are after. Use your imagination or choose from our vast selection. Impress your guests! Be proud of your cake and save money! Are you tired of spending hours, even days, searching the Internet only to find that most of the wedding cake pictures and other celebration cake photos are déja vu and not special in any way? Let me help you find your dream cake. New pictures are coming all the time!

  4. Wacky PancakeCarley CakeFantasy Cake Valentine CakeWhite ChocolateWater Melon

  5. Wacky Pancake              1-1/2 cups flour      1 cup sugar      1/2 tsp salt 1 tsp soda      3 tbsp cocoa           1 tbsp apple cider vinegar              1 tsp vanilla                     1 cup cold water           6 tbsp vegetable oil (not olive oil) Preheat oven to 350 degrees. Sift all dry ingredients into an ungreased 9x9 inch cake pan. Make a well in the center and pour the oil, vinegar, vanilla and cold water into it. The combination will start to bubble. Mix well with a fork until smooth. Bake for 25 to 30 minutes. Cool and frost with chocolate frosting.

  6. Carley Cake This cake is a modern design with some soft touches. Creamy and white sugar roses and sweet peas meet at the top of the sugar swags. On the top is a bouquet of sugar tulips, roses, sweet peas, lilacs and lily. A classic beauty. The smaller kit is large enough for a three tier cake...P7,000.00 The larger kit is for a four or five tier cake...P12,000.00 Extra flowers may be ordered by the dozen. Please check our flower page to see the full selection. Each kit also includes the sugar dough to make the swags, pastry tubes, instructions and a photo. You provide the cake, we'll provide the magic. Check our price list of additional items with which you can customize each design to your exact taste and need

  7. Fantasy Cake Be it simple and elegant or grand and extraordinary, no other dessert compares in stature to an exquisite wedding cake. Creating memorable masterpieces, ones that taste as good as they look, has become one of my most cherished trademarks. My favorite wedding cakes are those that reflect a subtle sophistication. Cakes whose flawless exterior is surpassed only by a superb interior. Ones composed of exquisite Belgian chocolates, fresh dairy butter and cream, fine coffee, premium liquors and fresh fruit. Whether it is a rich fruit cake, a cupcake stack, a meringue tower or a moist "death by chocolate" cake, I am committed to designing the wedding cake of your dreams. One that will highlight the reception, be devoured in it's entirety and give your guests something to talk about. The price of a cake is worked out according to amount o servings, type of cake chosen, decoration, set-up and delivery & is available on request.

  8. Valentine Cake            1 cup Butter or Margarine                        1 tsp Vanilla Extract            1 cup White Sugar                                  4 tbsp Dark Cocoa            1/2 cup Red Wine                                   2 tsp Baking Powder                4 Eggs                                                  12 oz Semi Sweet Chocolate Chips            2 1/4 cup All Purpose Flour Preheat the oven to 360 F. Grease a 9 inch cake pan and set aside. In a large bowl, mix together the butter, sugar and eggs until smooth and creamy. Add in the vanilla and chocolate chips and mix well. In a small bowl combine the baking powder and flour then add to the creamed mixture. Add the red wine and mix well but not for too long. Add the cocoa powder to taste. Bake for 45 - 60 minutes.                                         Let cool and decorate.

  9. White Chocolate Cake: 1 c Butter                  1 c Sugar                    4 Egg yolk 1 T Vanilla                2 1/2 c Cake flour        1 T Baking powder 1/4 teaspoon Salt      1 c Buttermilk             1 c Pecans; chopped 4 Egg whites              1 c Sugar                   1 c Flaked coconut (optional) White chocolate icing: 2 1/2 T Flour           1 c Milk                       1 1/2 teaspoon Vanilla 1 c Sugar                1 c Butter                    1/4 lb White Chocolate melted  Melt chocolate over hot, not boiling water. Cool slightly and add vanilla.Cream butter and sugar until light and fluffy. Add chocolate. Add egg yolks, one at a time, mixing after each addition. Sift dry ingredients together and add alternately with buttermilk. Stir in pecans and coconut (optional). Mix only enough to blend. Whip egg whites and sugar to a soft peak. Gently fold whipped egg whites into chocolate mixture.Pour into a 9x13 pan or 2 8" round pans. Bake at 350~ for 40-45 minutes or until done.

  10. Water Melon 1 seedless watermelon          1 container (8 ounces) fat free frozen whipped topping, thawed                   1 8 ounce container nonfat light lemon yogurt Fresh fruit to decorate cake (kiwi, strawberries,grapes, blueberries, etc.) Select a seedless watermelon, 7 inches to 9 inches in diameter. Cut a 3 inch thick cross section from the watermelon.To remove the rind , cut 4 vertical slits through therind without cutting flesh, divide the rind into fourequal sections. Cut horizontally between white rind portion and red flesh to remove rind. You will have a circle of watermelon's together whipped topping and yogurt.Pat watermelon dry with paper towel and place on flat serving plate. Frost top and sides with whipped topping mixture.Decorate as desired with fresh fruit. Refrigerate then Cut into wedges and serve!

  11. Blueberry Puffed Waldorf Astoric Chocolate Frosting Christmas Cheesecake White Fantasy White Chocolate Frosting

  12. Blueberry Puffed Pancake    1/4 C butter, melted 3 eggs 3/4 C flour 3/4 C milk 1 Tbsp of honey  Divide the melted butter into 3 individual ramekins. Place a dozen or so blueberries into each ramekin. Combine the rest of ingredients & beat until fluffy. Divide equally between the 3 ramekins. Bake at 425 until browned, approximately 20 to 25 minutes. Sprinkle with powdered sugar & serve as quickly as possible. They will deflate after they sit. You may double recipe as needed.

  13. Waldorf Astoric 1/2 cup shortening 1 1/2 cups white sugar 2 eggs 2 ounces red food coloring 2 1/4 cups all-purpose flour 1/2 teaspoon salt 1 teaspoon vanilla extract 2 tablespoons unsweetened cocoa powder 1 tablespoon vinegar 1 cup buttermilk 1 tablespoon baking soda 5 tablespoons all-purpose flour 1 cup milk 1 cup powdered sugar 1 cup butter or margarine, softened 1 teaspoon vanilla extract  Cream together the shortening, sugar, and eggs. Make a paste with food coloring and cocoa. Add to shortening mixture. Add salt and buttermilk to mixture. Next add flour, vanilla,vinegar, and baking soda in that order. Mix.  Bake for 30 minutes at 350 degrees F in two 8 inch round greased and floured cake pans. Let cool.To Make Frosting: Cook 5 tablespoons flour and 1 cup milk until thick, and then cool. Cream together 1 cup powdered sugar, 1 cup butter or margarine and 1 teaspoon vanilla until fluffy. Add to flour mixture. Cut layers of cake in half lengthwise. Spread frosting on each half layer. Stack and frost over all.

  14. Chocolate Frosting 3 tablespoons cocoa 1 cup powdered sugar 2 tablespoons soft butter 2 tablespoons hot coffee Sift cocoa and sugar together into bowl. Add butter. Add hot coffee and beat until thick and smooth.

  15. Christmas Cheesecake 1 (21 1/2 oz) package brownie mix   1 (8 oz) package cream cheese; softened 1 teaspoon vanilla extract                      1 (16 oz) container prepared chocolate frosting 2 tablespoons butter or margarine, softened          1 tablespoon cornstarch 1 (14 oz) can sweetened condensed milk               1 egg Preheat oven to 350'F. Grease a 9 by 13 inch baking pan. Prepare brownie mix according to the directions on the package. Spread into prepared baking pan. In a medium bowl, beat cream cheese, butter and cornstarch until fluffy. Gradually beat in sweetened condensed milk, egg and vanilla until smooth. Pour cream cheese mixture evenly over brownie batter. Bake for 45 minutes, or until top is lightly browned. Allow to cool, spread with frosting and cut into bars.

  16. White Fantasy 3 Tbsp. raspberry liqueur (optional) 1 recipe White Chocolate Frosting 1/3 cup seedless raspberry jam 1 recipe White Chocolate Curls (optional) 1 3/4 cups all-purpose flour 1 Tbsp. finely shredded lemon peel 2 tsp. baking powder 1/4 tsp. salt3 oz. white baking bar, chopped 1/3 cup margarine or butter 1 cup sugar 1 tsp. vanilla 4 egg yolks 1/2 cup fresh raspberries or sliced strawberries (optional) 1 cup fresh raspberries or sliced strawberries Powdered sugar (optional)  In a medium mixing bowl let egg whites stand at room temperature for 30 minutes. In a small mixing bowl stir together flour, lemon peel, baking powder, and salt. Set flour mixture aside. Melt the 3 ounces white baking bar with 1/4 cup of the half-and-half, light cream, or milk in a small heavy saucepan over very low heat, stirring constantly till baking bar starts to melt. Immediately remove from heat and stir till baking bar is completely melted and smooth. Stir in remaining half-and-half, light cream or milk; cool. In a large mixing bowl beat the margarine or butter with an electric mixer on medium to high speed about 30 seconds or till softened. Add sugar and Vanilla; beat till combined. Add the egg yolks, one at a time, beating till combined. Alternately add the flour mixture and the white baking bar mixture, beating on low to medium speed after each addition just till combined. Wash beaters. In a medium miffing bowl beat the egg whites with an electric mixer on high speed till stiff peaks form. Gently fold the egg whites into the batter. Spread batter into 2 greased and lightly floured 8 x 1 1/2 inch round baking pans.Bake in a 350'F oven for 25 to 30 minutes or till a wooden toothpick inserted near the center of cakes comes out clean. Cool cakes in pans on wire racks for 10 minutes. Remove from pans. Cool cakes completely on racks. In a small bowl combine the 1 cup berries and raspberry liqueur, if using. Set aside till needed.  Prepare the White Chocolate Frosting. To assemble cake, place one cake layer on a cake plate. Drain liqueur from berries, if using, and drizzle liqueur over cake layer on plate. Stir jam to soften. Spread jam, over cake layer. Top with one-third of the White Chocolate Frosting. Spoon the 1 cup berries atop. Top the berries with remaining cake layer. Frost top and sides with the remaining frosting. Gently place the White Chocolate Curls on the frosting on top of cake or all over top and sides of the cake. At this point, you Can carefully cover the cake loosely with,  plastic wrap and chill, for up to 24 hours. Just before serving, sprinkle cake with the 1/2 cup berries and sift powdered sugar lightly over cake, if desired. Makes 10 servings.  White Chocolate Curls: Carefully draw a vegetable peeler across the broad surface of two or three 2-ounce white baking bars (or a 4- to 6-ounce chunk of white baking bar). This works best if baking bar is at warm room temperature. Use immediately or carefully place on paper towels in a covered storage container in a single layer. Store at room temperature or chill

  17. White Chocolate Frosting used for White Chocolate Fantasy Cake with Raspberry Filling (Fix it just before frosting the cake.)  4 oz. white baking bar, chopped 1 1/2 cups whipping cream 1 Tbsp. cold water 1/2 tsp. unflavored gelatin 3 Tbsp. sugar  Chill a medium mixing bowl and the beaters of an electric mixer. Place the white baking bar and 1/2 cup of the whipping cream in a small heavy saucepan over very low heat, stirring constantly till baking baking bar starts to melt.Immediately remove from heat and stir till smooth. Cool completely. In a 1-cup glass measure combine the cold water and unflavored gelatin. Let stand for 2 minutes. Place cup in saucepan of boiling water. Heat and stir till gelatin is completely dissolved. In the chilled mixing bowl beat the remaining 1 cup whipping cream and sugar with the chilled beaters on medium speed while gradually drizzling gelatin over the whipping cream mixture. Beat till soft peaks form. Continue beating, gradually adding cooled baking bar mixture till stiff peaks form.Do not overbeat! Use immediately to frost cake. Makes about 2 1/2 cups frosting.

  18. WEDDING CAKES

  19. BIRTHDAY CAKES

  20. Lorna Baniqued Sevilla, San Fernando City, L.U October 31, 1985 20 yrs. Old 09214433981 Gloria Difuntorum Sta. Rita West, Agoo, L.U April 6,1985 20 yrs. Old 09156313463 Jollibee Estioco Lower San Agustin, Bauang, L.U July 15, 1984 21 yrs. old 0919378196 Gemma Almoite Payocpoc Norte, Bauang, L.U September 23, 1982 23 yrs. old 0919377420