As Seen On Tv - Official Secret Restaurant Recipes
You too can cook like a master chef... No
training required! Uncover the cooking techniques used by world
class chefs from famous restaurants. Stop waiting on those long lines at restaurants
to pay for dishes you can quickly make in your own kitchen!
Re-create your favorite restaurant dishes at home for a fraction of the
cost by following these easy step-by-step instructions. Get kudos and praise from friends and family
members when they find out you actually made these delicious dishes
yourself! Stop wasting time searching for these recipes
on other sites only to be frustrated by recipes that don't really
work. We've been perfecting these recipes collectively with our
community of over 45,000 forum members since 2003. If you can fry an egg, you
can get started with "America's Secret Recipes"
immediately. So, don't delay, order
now to start cooking these famous foods that taste so heavenly good!
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Cakes,
Tortes, Tarts & More...
   
Who can
resist home-made
cakes,
pies,
tarts
and other sweet treats? They are integral part of every happy occasion.
What holiday
party, birthday party, showers, graduation, wedding reception or
anniversary
would be complete without a sweet treats? At the same time, no food
makes
cook more proud than serving a tasty homemade dessert.
Success in baking is not
due to good luck, special school, or special touch, it comes as regular
result from accurate
measuring, proper mixing and using the best technique for that type
of baking.
It can be the achievement of anyone who follows a good recipe. Try to
bake your cakes when
you have the creative urge and then store or freeze them for later use.
Make sure your cakes are completely cooled before storing or freezing.
In all
our recipes regular
type of all-purpose flour is used unless otherwise specified. Keep in
mind that careful
measuring
assures correct proportion. All measurements used in our recipes are
usually level, unless otherwise specified.
Always sift flour, baking
soda, baking
powder and spices
to avoid lumps.
When adding dry ingredients
alternately with liquid, always begin and end with the dry ingredients,
beating cake batter
just till smooth after each addition.
If you want to keep your
foam cakes light and airy, after you have beaten the egg whites to
perfection,
always fold in dry ingredients and use rubber spatula in a circular
motion.
Slowly, down through the batter, across the bottom, up to the opposite
side and across the top to bring some of the batter up and over the egg
whites. If you are using mixer use low speed once you start adding
flour,
to keep texture tender.
When baking more than one
cake (or two layers cake) at the same time place the pans on the oven's
center rack and allow at least an inch of space between the pans and
two
inches between the pans and the walls of the oven for proper heat
circulation.
When baking three or four layers, use two racks in center third of oven
and stagger pans in opposite corners of both racks so they do not block
heat circulation in the oven.
Cake is baked when it shrinks
slightly from sides of pan, or cake tester or toothpick inserted in
center
of cake comes out clean or when springs back when pressed lightly with
finger.
Browse
Recipes:
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