Fine Crisp Cakes Food

FINE CRISP CAKES

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Beat butter in a bowl until creamy; add sugar and continue beating until light and fluffy. Beat in egg yolk.
• Whisk flour, allspice, and turmeric together in a bowl. Sift flour mixture into butter mixture and stir until dough is combined. Press dough into a 9-inch square baking dish. Beat egg white in a small bowl and brush dough with egg white.
• Bake in the preheated oven until cake feels firm when lightly pressed in the center, 30 to 45 minutes. Cut into squares while cake is still hot; cool in baking dish.

CRISPY CAULIFLOWER CAKES

Steps:

• For the cauliflower cakes: In a large bowl, mix the cauliflower, cornstarch, flour, curry powder, cumin, eggs, green onions, garlic and good pinch of kosher salt and pepper. Scoop 2-tablespoon portions of the mixture, form into patties and put on a plate.
• Heat 1/2 inch of oil to around 350 degrees F in a large, heavy-bottomed skillet. Add the patties in batches and fry until golden and crisp, 2 to 2 1/2 minutes per side. Remove to a paper towel-lined plate and sprinkle with sea salt.
• For the yogurt sauce: Mix the yogurt, lemon zest and juice and cilantro in a small bowl. Season with kosher salt, pepper and hot sauce.
• Place the cakes on a platter and dress each with a little of the yogurt sauce, then garnish with cilantro leaves. Serve the remaining sauce on the side.

COFFEE CRISP CAKE

Steps:

• Use a serrated knife to cut edges off loaf cake to make a rectangular brick. Carefully cut cake sideways into three 1/2-in slices. Freeze slices in one layer on a baking sheet until ready to use.
• To make icing, stir whipping cream with instant coffee and cocoa powder in a small bowl. Microwave for 15 seconds until cream is hot. Stir to dissolve coffee. In a large bowl, beat unsalted butter with an electric mixer until fluffy. Gradually beat in icing sugar, adding cream when it gets too thick. Set icing aside.
• lace one slice of cake on a platter. Spread a thin layer of icing over cake. Top with wafer cookies. Spread with another thin layer of icing. Repeat with 2 more layers of cake, icing and wafers. Spread remaining icing over top and sides of cake. (It's fine if it looks a bit messy as it will get covered in chocolate glaze.) Refrigerate cake for 30 minutes.
• To make glaze, microwave whipping cream and butter for 15 to 30 sec until cream is hot. Pour over chopped milk chocolate in a bowl. Stir until chocolate is melted. Let the chocolate cool slightly. It will thicken up a bit.
• Pour glaze on top of cake. Use a metal spatula to spread the glaze over top and sides of cake. Refrigerate for 1 hour or overnight.
• Slice and enjoy!

FINE CRISP CAKES

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Beat butter in a bowl until creamy; add sugar and continue beating until light and fluffy. Beat in egg yolk.
• Whisk flour, allspice, and turmeric together in a bowl. Sift flour mixture into butter mixture and stir until dough is combined. Press dough into a 9-inch square baking dish. Beat egg white in a small bowl and brush dough with egg white.
• Bake in the preheated oven until cake feels firm when lightly pressed in the center, 30 to 45 minutes. Cut into squares while cake is still hot; cool in baking dish.

RICE KRISPIE CAKES

Steps:

• Break the chocolate into squares and put in a microwavable bowl.
• Heat the chocolate until it has all melted 1 min or 45 seconds, depending on the microwave.
• Mix the Rice Krispies into the chocolate, stirring until Krispies are covered.
• Using a teaspoon spoon the mixture into cake cases.
• Top with sprinkles, or you could break up a Flake for decoration or for Easter use Mini Eggs.
• Leave to set.

BASIC CRISPY CAKES

Steps:

• Melt butter over low heat in a large saucepan. Add mini marshmallows; stir until melted, about 10 minutes.
• Stir in crisp rice cereal.
• Cars and bugs are shaped by hand. Work quickly while mixture is soft and sticky: Spoon into greased bowl; cover with plastic wrap so it doesn't harden.
• Butter hands, and make shapes one at a time. Boats, flowers, and hills are cut out after the mixture has hardened.
• Spoon the warm mixture into a greased 9-by-13-inch pan; pat smooth. Let set, uncovered, 30 minutes to an hour, and then cut out.

CHOCOLATE CARAMEL CRISPY CAKES

Steps:

• Break the candy bars into bits and drop them into a saucepan.
• Add the butter and melt, over lowish heat, stirring frequently with a rubber spatula.
• When everything is melted (the nougat-like layer takes the longest to go), tip in the cereal and turn them, with your rubber spatula, in the chocolate mixture until they are all pretty well coated.
• Fill the mini muffin papers with the mixture and put in the refrigerator, on a small sheet pan or tray, for at least 1 hour.