Ingredients For the birthday cake

6 eggs
125 grams of granulated sugar
1 ½ teaspoon emulsifier (SP / TBM)
125 grams of cake flour
30 grams of cocoa powder
15 grams of milk powder
½ teaspoon baking powder
125 grams of margarine, melted
½ teaspoon of chocolate pasta
400 grams of buttercream to spread

Filling:
100 ml of liquid milk
250 grams dark cooking chocolate, chopped
100 grams of honey, nuts, finely chopped

Toping ingredients:
100 ml of liquid milk
1 tablespoon honey
200 grams dark cooking chocolate, chopped

Syrup ingredients (mix well)
2 tablespoons granulated sugar
2 tablespoons warm water
1 tablespoon Rhum essences

★ ★ How to make a birthday cake:

A. Cake: Beat eggs, sugar and emulsifier until fluffy. Add flour, cocoa powder, milk powder, and baking powder and mix evenly with sifted.
2. enter the melt margarine and brown pasta a little bit while stirring slowly
3. pour in the pan diameter 22 cm, height 7 cm, which spread with margarine and baking paper dialas
4. 35 minutes with the oven at 180 degrees until done
5. Contents: heat the liquid milk. Turn off the heat. Enter the dark cooking chocolate chunks. Stir until the chocolate has dissolved. Add honey nut. Stir well. Chill. beat well
6. 3 sides of cake. Take a piece of cake. Rub the syrup ingredients. Rub with the content material. Close again with another cake.
7. Close the cake with butter cream. Triangular sides with a ruler line. Chill.
8. Toping: heat the milk and honey. Turn off the heat. Enter the dark cooking chocolate chunks. Stir until the chocolate has dissolved.
9. Pour over birthday cake until all sides are not flat. Cool and decorate with fruit and birthday cake decorations.
This cake is ready at present to memerayakan your anniversary, good luck ..

How to Make:
    Baked Cheese Cake:
-    Mix the fresh cream with corn flour (maize) and sugar.
-    Cook over low heat while stirring until blended and smooth. Remove and let cool.
-    Beat cream cheese until smooth.
-    Add the eggs gradually while beat until blended.
-    Enter the VLA cream, orange zest, and vanilla.
-    Beat the egg whites with sugar until stiff half.
-    Enter into the cheese mixture, stirring until smooth ‘
-    Prepare a 16 cm diameter pan, and fill with cheese mixture.
-    Prepare a flat baking sheet larger. Place the pan containing the cheese dough into a flat baking sheet.
-    Bake in hot oven to 160 C for 1 hour.

    Strawberry Cream Cheesecake:
-    Beat cream cheese until smooth.
-    Enter the warm strawberry puree and stir well.
-    Enter the gelatin that has been melted, stir well.
-    Beat the egg whites until stiff, put in the dough. Stir well.
-    Add some strawberry jam. Stir until blended.

    Completion:
-    Prepare a baking pan 20 cm. prepared vanilla sponge to the bottom.
-    Pour a quarter of the pan with strawberry cream (mousse).
-    Stacks in dalamnnya with baked strawberry cheese cake (try not to stick to the wall pan).
-    Fill with the remaining strawberry clock is selected only a blob of strawberry / intact.
-    Continue with the remaining mousse to fill the flat surface of a baking pan, store in freezer.
-    Section is printed in the form of liver mousse, with a high max. 2 cm, and store in freezer.

    Chocolate glazing:
-    Boil water, glucose and sugar, put condensed milk, gelatin and dark chocolate, stirring until smooth
-    While still frozen, remove cheesecake from pan. Stack the mouse heart forms.
-    Flush with chocolate glazing.
-    Allow it to freeze, cut into wedges and serve.

To pan 20 cm 2 @ 8 pieces

INGREDIENTS

1 and 1/2 squares unsweetened chocolate

1/4 cup boiling water

2 cups sugar

1 stick real butter

1 cup milk

2 tablespoons apple cider vinegar (secret ingredient)

1 teaspoon soda

2 cups unsifted flour

1/4 teaspoon salt

2 eggs

{Preparation} Heat oven to 350 degrees Fahrenheit-Grease 13 by 9 inch pan with Crisco and dust with flour-

Method

Put chocolate squares in microwave cup and microwave on high for 4 minutes.  Add water and microwave for 2 minutes.  Put butter in microwave dish and microwave for 2 minutes.  In deep mixing bowl, put in sugar and melted butter and mix with spatula or spoon.  Add melted chocolate and water and mix.  Put apple cider vinegar in milk.  Let sit while mixing sugar and chocolate.  Add milk with apple cider vinegar and mix together.  Add vanilla and baking soda and mix.   Put in flour and fold into mixture.  Break eggs in small bowl and beat.  Fold into cake mixture. 

Put into prepared pan and bake for 45 minutes or until center of cake bounces back when touched.  Dust with powdered sugar when cool and serve. 

Chocolate cake Ingredients:
  120 gr butter (100 gr butter)
  1/2 teaspoon vanilla
  250 grams sugar (200 g sugar)
  2 eggs (3 eggs)
  200 gr flour
  1 teaspoon baking powder
  150 ml fresh milk (100 ml plus 50 ml of fresh milk sweetened condensed milk chocolate)
  100 g dark cooking chocolate, melted with 20 grams of butter
  50 ounces chocolate chips (or as according to taste)

How to make:
  – Mixer butter, sugar, vanilla until the flowers and the color becomes pale, enter the egg, another mixer until well blended and fluffy.
  – Put the flour (plus BP) and milk (condensed milk plus brown) in turn while dimixer at low speed (slow) until blended.
  – Pour the melted chocolate into the batter and stir well.
  – Put chocolate chips and stir well.
  – Pour (not full, 3/4 only) into the papercup.
  – Bake at 160 degrees Celsius for 25 minutes.

Ingredients

One box cake mix, I prefer funfetti or vanilla. 3/4 cup eggwhites, two tablespoons of sour cream (fat free works fine), 1/4 vegetable oil.

Step 1: Mix all the ingredients together in a large bowl, whisk for two minutes. Set the oven to 350 degrees while mixing.

Step 2: Set out two dark cupcake pans, should make about twenty-four cupcakes total, set cupcake papers into each pan, and put a heavty tablespoon of the mixture into each paper. Now bake for 21 minutes, may vary but once the top of the cupcakes become golden they are finished. Remove from oven and pan and let cool.

Frosting

Ingredients: 1/2 cup butter, I use half the fat land of lakes, still tastes just as great. 1 teaspoon of vanilla extract and 1 tablespoon of lemon juice, 2 cups of powdered sugar.

Step 1: Whisk ingredients in large bowl until reaches smooth texture, works best if refridgerated for a few minutes (3-5) after mixed.

Step 2: A teaspoon of the frosting goes on top of each cupcake, then spread around to desired effect.

Enjoy!

Ingredients:

• 2 cups flour
• 1 1/2 cups sugar
• 1 1/4 cups milk
• 1/2 cup butter
• 1 1/2 teaspoon soda
• 2 eggs
• 1/2 cup cocoa
• 1/2 teaspoon red food coloring
• 1 teaspoon vanilla

Filling:

• 1 can (21 oz.) cherry pie filling, chilled.

Frosting:

• 2 teaspoons powdered sugar
• 1 cup heavy cream, whipped

12 maraschino cherries

Instructions:

1. Cream butter and sugar together.  Add eggs, flour, milk, baking soda, cocoa, red food coloring, and vanilla.  Blend on low, scraping constantly. 
2. Beat 3 minutes on high speed.  Pour into two 9 inch round cake pans that have been greased and floured.  Bake at 350° for 30-35 minutes. Cool thoroughly.
3. Whip heavy cream with confectioners’ sugar.
4. Slice each cake round horizontally to make four layers. Place one layer on flat plate.
5. Fill pastry bag with whipped cream and pipe a generous ring around edge of cake layer.  Fill exposed ring of cake with cherry pie filling. Place third layer on top, and frost entire cake with whipped cream. Crumble the fourth layer into fine crumbs and sprinkle on sides of cake.
6. Using whipped cream, pipe 12 rosettes on top of cake and top each with a maraschino cherry.
7. Garnish the center top of the cake with the rest of the chocolate crumbs.

Ingredients:

•  450g cherries, stoned
• 225g castor sugar
• 4 egg yolks, lightly beaten
• 4 egg whites, stiffly beaten
• 6 tbs. water
• 100g butter
• 200g self raising flour
• 50g  cornflour
• 50g cocoa powder

Filling

• 2-3 tbs dark rum or kirsch
• 480ml double cream
• 75g castor sugar
• 50g plain chocolate, coarsely grated

Method:

1. Preheat the oven to 180C and lightly grease a 20cm spring-form cake tin.
2. Place the sugar, egg yolks and water in a bowl and beat together until frothy (about 15 minutes).
3. Add the melted butter and mix well.
4. Sift the flour, cocoa and cornflour together and gradually add to the egg mixture, stirring well.
5. Stir in the beaten egg whites and turn the mixture into the cake tin.
6. Bake for 45 minutes, until the cake starts to come away from the sides of the tin. The cake is cooked when a toothpick inserted into the centre comes out clean.
7. Turn onto a wire rack and leave to cool completely.
8. To assemble, whip the cream stiffly and sweeten with the remaining sugar.
9. Cut the cake horizontally into three. Place the bottom half on a serving platter and sprinkle the rum all over giving it a good soaking.
10. Place the cherries on top, sprinkle with the sugar and spread over 1/4 of the whipped cream.
11. Add the middle layer of cake and spread with another 1/4 of the whipped cream then top with the top layer of cake.
12. To serve, spread the remaining cream over the top and sides of the assembled cake and sprinkle with chocolate chips.

Ingredients

0.5 cup skim milk

1 unit of egg white

0.5 (tea) cup Oatmeal

0.5 (tea) cup of common wheat flour

0.5 tsp Cinnamon powder

2 small Red Apple

2 medium Pear

4 medium pineapple slices

1 tbsp of refined sugar

Cinnamon sticks according to taste

Star anise according to taste

Preparation

Start with the dough: Put in blender half tea cup milk and the clear water and then add the flour, oats, wheat and cinnamon. Beat on medium speed until dough is smooth and let it rest for 15 to 30 minutes in refrigerator.

Meanwhile, prepare the filling: Place all the chopped fruit in a medium saucepan, add 1 ½ cup water, sugar, cinnamon and star anise. Simmer until tender (about 15 minutes after boiling). Brown the pancakes: Heat a nonstick skillet with round about 15 cm in diameter, pour the batter with the aid of a shell and rotate the pan with quick movements so that the batter spreads evenly. When it starts to loosen the edges turn them loose with a spatula to brown the other side (if necessary, add a thread of oil to the skillet). Repeat until the dough over. Assembly: Spread filling in portions of each pancake and fold then. Serve warm with 1 tablespoon of  fruit syrup.

Ingredients for frosting

6 tablespoons (80 g) butter
7 oz (200 g) semisweet chocolate (40-60% cocoa)
2 eggs (salmonella-free)
7 oz (200 g) icing sugar (confectioner’s sugar)

Method

1. Preheat oven to 350 deg F (Gas mark 4 or 180 deg C).
2. Line two 9 inch (23 cm) cake tins with greaseproof or other non-stick paper and grease the tins.
3. Beat the softened butter with sugar.
4. Add one egg at a time, mix well between each egg.
5. Mix with flour, cocoa powder, baking powder, vanilla extract, and finely ground almonds.
6. Add ½ cup of boiling water and mix well.
7. Transfer to two separate cake tins and bake at 350 degrees just until set in the middle, approximately 30-45 minutes. A wooden pick inserted in center should come out with just a few moist crumbs on it. Do not over-bake!
8. Cool the cakes and cut each in half, horizontally. They are easier to cut if they are kept in a refrigerator for a few hours before cutting.

Frosting

1. Melt butter and chopped chocolate in a double boiler.
2. Beat the eggs with icing sugar and mix with the chocolate and butter mixture.
3. Use two thirds of the frosting to sandwich the four layers together and coat the cake with the remainder of the frosting.
4. Cool the cake in the fridge to harden the frosting. Place the cake at room temperature 1-2 hours before it is served.

7 oz (200 g) semisweet chocolate (45-50 % cocoa)
4/5 cup (200 g) butter
1 cup (220 g) sugar
4 eggs, separated

Method

1. Preheat oven to 350deg F (Gas mark 4 or 180 deg C).
2. Line a 9 in (23 cm) cake tin with greaseproof or other non-stick paper and grease the tin.
3. Break the chocolate into small pieces and melt it with butter over hot water.
4. Beat the egg yolks with half of the sugar.
5. Fold in the melted butter and chocolate mixture.
6. Beat egg whites until frothy by using an electric mixer; gradually add the remaining sugar, beating until stiff peaks form.
7. Fold in the beaten egg whites.
8. Bake at 350 degrees until a wooden pick inserted in center comes out clean, approximately 40 minutes.
9. Use a knife to separate the cake from the non-stick paper. Please observe that the cake is quite sticky!