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Perfect Rainbow Cupcakes with Rainbow Frosting

This looks delicious! I followed this recipe and it turns out great! Thank you for  people that sharing this  rainbow cupcake recipe.... I really enjoyed it!

#firsttry#notbad#superb







Resource from  https://www.youtube.com/watch?v=XLZEX10UKzM

How to Make Castella Cake

Resource from  https://www.youtube.com/watch?v=jN7b9Nutaok

CHEESE CAKE

Easy  because they have a step how to do...hurry up....lets try to do it,

Resource fromh ttps://www.facebook.com/groups/resepi.ringkas/  by Enielieizz Az Shaari

Mudahnya Buat Kek Coklat Moist

Source by https://www.youtube.com/watch?v=tIl3WpvKvQg

LEMON MERINGUE CAKE

This Lemon Meringue Cake  #extremely #light#refreshing and #bursting with lemony flavor.  Where some butter-based cakes can be dense and velvety, the use of a neutral oil leaves these layers of cake feeling extra tender and airy.  The tangy buttermilk, cardamom, and lemon zest in the poppy seed cake add an extra punch of flavor and texture that pair perfectly with the fresh, zesty lemon curd.  The cake has been smothered with a light, not-so-sweet meringue icing.  For some extra flair and toasty flavor, the meringue has been lightly torched.

LEMON MERINGUE CAKE

a recipe by Tessa Huff

For the Lemon Poppy Seed Cake:

1 3/4 cup sugar

2 1/2 cups cake flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon salt

1 1/2 teaspoons poppy seed

1/2 teaspoon cardamom (optional)

2 eggs

1 cup buttermilk

1/2 cup grapeseed or canola oil

1 teaspoon vanilla extract

zest of 1 lemon

3/4 cup boiling water

Preheat oven to 350 degrees.  Grease and flour three 8″ round cake pans and set aside.

In a large mixing bowl, whisk together sugar, cake flour, baking powder, baking soda, salt, poppy seeds and cardamom.

In a large measuring cup or mixing bowl, stir together the eggs, buttermilk, oil, vanilla and lemon zest.

Slowly pour the wet mixture into the dry ingredients and stir until just combined.

Add the boiling water and stir to incorporate.

Evenly distribute the batter between the three prepared pans.  Bake for about 25-28 minutes, or until a toothpick inserted into the center of the cake comes out clean.  Cool on a wire rack for 10-15 minutes before removing the cakes from their pans.

For the Lemon Curd:

1/4 cup + 1 tablespoon lemon juice

zest of 1/2 lemon

3 egg yolks

1/2 cup + 2 tablespoons sugar

4 tablespoons butter, diced

Place the juice, zest, yolks, and sugar in a medium saucepan.  Stir to combine.  While stirring, heat over medium.  Continue to stir until mixture begins to thicken, about 6-8 minutes.  Curd should coat the back of a spoon when done cooking.  Once thickened, remove from the heat and add in the butter.  Stir to combine.  Strain curd into a heat-safe container.  Discard the zest.  Cover curd by placing a piece of plastic wrap directly on top of the surface of the curd.  Refrigerate until cool and thick.

For the Meringue Icing:

3 large egg whites

3/4 cup granulated sugar

pinch salt

1/2 teaspoon vanilla extract

Place the whites and sugar in the bowl of an electric mixer.  Whisk to combine.  Fill a medium saucepan with a few inches of water and place over medium heat.  Place the mixing bowl on top of the saucepan to create a double boiler.  Whisking constantly, heat the egg white mixture until the sugar dissolves and it is warm to the touch.  Once warm, transfer the bowl back to the mixer.  With the whisk attachment, beat the egg whites on high until medium-stiff glossy peaks.  Add in the salt and vanilla and mix until combined.  Use immediately.

NOTES:

Use plain vanilla buttercream to create a dam to hold in the lemon curd filling when assembling, if desired.

If you want a higher lemon curd to cake ratio, plan to double the lemon curd recipe for extra filling.

Use an off-set spatula to create a rustic finish with the meringue icing.

Use a kitchen torch to toast the meringue icing.  Hold flame about 6-8 inches away from the surface of the cake and do not keep the flame in the same place for longer than a couple seconds.

resource by http://thecakeblog.com/2015/03/lemon-meringue-cake.html

I like the Zurina's Cake because the collection of cake very beautiful, nice, cool and superb.
Her designs are fully exploitable and innovative for almost all occasions. Each cake is individually styled and any colours  or theme can be incorporated. 

Taste and texture are extremely important to her. Recipes are sourced from experienced bakers and modified to ensure the cakes stay moist and delicious throughout the occasion.

sumber: http://www.zauqi.com/index.html