DOCSLIB.ORG

Cake & Dessert Menu

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Cake & Dessert Menu CAKE & DESSERT MENU PRICE / ITEM SIZE CAKE (RM) COCOA BASED CAKES 1 Biscoff Chocolate Cake 6" round 100.00 8" round 180.00 Dense chocolate cake layered with lotus biscoff spread cream cheese frosting topped with biscoff spread & cookie crumbs 2 Chocolate Brownies 8" square 70.00 Fudgy gooey dark chocolate brownies with dark chocolate chips 3 Chocolate Walnut Brownies 8" square 75.00 Fudgy gooey dark chocolate brownies with chopped walnut & chocolate drizzle 4 Chocolate Fudge Cake 6" round 80.00 8" round 150.00 Dense chocolate cake layered with whipped chocolate ganache & topped with chocolate curls 5 Chocolate Muddy Cake (Signature) 9" square 120.00 Moist chocolate cake with pouring consistency chocolate sauce & served warm 6 Hazelnut Torte (Signature) 8" round 110.00 Hazelnut meal & dark chocolate cake topped with chocolate ganache, marshmallows & chopped roasted hazelnuts 7 Mint Oreo Chocolate Cake 6" round 100.00 8" round 180.00 Dense chocolate cake layered with Oreo biscuit crumbs & mint cream cheese frosting topped with Oreo biscuit pieces 8 Nutella Chocolate Cake 6" round 100.00 8" round 180.00 Dense chocolate cake layered with Nutella spread & Nutella infused cream cheese frosting PRICE / ITEM SIZE CAKE (RM) 9 Oreo Cookies & Cream Chocolate Cake 6" round 100.00 8" round 180.00 Dense chocolate cake layered with Oreo cream cheese frosting 10 Peanut Butter & Jelly Chocolate Cake 6" round 100.00 8" round 180.00 Dense chocolate cake layered with peanut butter cream cheese frosting & strawberry jam spread 11 Red Velvet Cake (Signature) 6" round 80.00 8" round 130.00 Red dutch processed cocoa & buttermilk cake with fluffy cream cheese frosting 12 Salted Caramel Chocolate Cake (Signature) 6" round 100.00 8" round 180.00 Dense chocolate cake layered with chocolate ganache & dark salted caramel 13 Snickers Chocolate Cake 6" round 100.00 8" round 180.00 Dense chocolate cake layered with peanut butter cream cheese frosting, Snickers pieces, chopped peanuts & caramel drizzle VANILLA, FRUIT & NUT BASED CAKES 1 Berry Pavlova 9" round 130.00 12" round 180.00 Layers of meringue, fresh cream & mixed berries 2 Carrot Walnut Cake 6" round 80.00 8" round 130.00 Moist cinnamon & orange cake with shredded carrots & chopped walnuts with cream cheese frosting 3 Classic Victoria Sponge Cake 7" round 70.00 9" round 120.00 Moist vanilla sponge cake with strawberry jam in between the layers PRICE / ITEM SIZE CAKE (RM) 4 Flourless Orange Almond Cake (Gluten-Free) 7" round 120.00 Gluten free almond meal & whole orange cake topped with cream cheese frosting, dried figs, dried cranberries, orange peel & pumpkin seeds 5 Hummingbird Cake (Signature) 7" round 120.00 9" round 180.00 Banana, pineapple, coconut, chopped pecans moist cinnamon cake layered with fluffy vanilla cream cheese frosting & covered with toasted Hawaiian coconut 6 Lemon Poppyseed Cake 6" round 80.00 8" round 150.00 Lemon infused poppyseed butter cake with cream cheese frosting 7 Orange Butter Cake 6" round 40.00 8" round 75.00 Moist orange infused cake with citrus glaze & orange peels 8 Pandan Coconut Gula Melaka Cake 6" round 100.00 8" round 180.00 Moist pandan velvet cake layered with vanilla buttercream & coconut gula melaka filling 9 Rainbow Cake 8" round 200.00 6 layers of rainbow coloured vanilla butter cakes layered with cream cheese frosting 10 Salted Caramel Vanilla Cake 6" round 100.00 8" round 180.00 Moist vanilla cake layered with salted caramel cream cheese frosting & dark salted caramel 11 Tropical Pavlova 9" round 130.00 12" round 180.00 Layers of meringue, fresh cream, mangoes & lychees PRICE / ITEM SIZE CAKE (RM) 12 Victoria Sponge Cake with Cream & Jam 6" round 80.00 8" round 150.00 Layers of vanilla sponge, strawberry jam, whipped cream & fresh strawberries 13 White Chocolate Raspberry Cake 7" round 120.00 Layers of dense white chocolate vanilla cake & raspberry buttercream BUNDT CAKES 1 Marble Butter Bundt 8" round 75.00 Marbled cocoa, pink & yellow butter cake topped with vanilla glaze 2 Jackfruit Bundt 8" round 90.00 Fresh jackfruit cake topped with lemon glaze CHILL & BAKED CHEESECAKES 1 Basque Burnt Cheesecake 6" round 100.00 8" round 180.00 Creamy baked vanilla cheesecake with burnt top 2 Biscoff Cheesecake (Signature) 8" round 150.00 Digestives based cheesecake filled & topped with Biscoff (cinnamon cookie) 3 Caramel Walnut Cheesecake 9" square 140.00 Digestives based white chocolate cheesecake topped with caramelised walnuts 4 Oreo Cheesecake 8" round 130.00 Digestives based chill cheesecake with Oreo biscuit crumbs & pieces 5 Mars / Snickers Cheesecake (Signature) 8" round 130.00 Digestives based chill cheesecake with pieces of Mars or Snickers chocolate bar PRICE / ITEM SIZE CAKE (RM) 6 Matcha Cheesecake 8" round 150.00 Oreo cookie based green tea cheesecake topped with whipped cream 7 Nutella Chocolate Cheesecake 8" round 150.00 Digestive based baked Nutella infused chocolate cheesecake topped with chocolate ganache & chopped hazelnuts 8 The Cheesecake (signature) 8" round 130.00 Classic American baked lemon cheesecake 9 Raspberry Cheesecake 9" square 140.00 Digestives based white choc cheesecake topped with homemade raspberry jam PIES & TARTS 1 Banoffee Pie 8" round 120.00 Layers of digestives, caramel toffee, fresh bananas, whipped cream & choc curls 2 Chocolate Mousse Pie (Signature) 9" round 120.00 Digestives based dark chocolate pudding topped with whipped cream 3 Chocolate Pecan Pie 8" round 120.00 Short crust pastry pie with butterscotch, chocolate chips & chopped pecans 4 Classic Apple Pie 8" round 120.00 Short crust pastry pie with caramelised Granny Smith apples & cinnamon 5 Key Lime Meringue Pie 9" round 125.00 Layers of sweet almond meal pastry, almond cream, fresh lime curd & torched 6 Lemon Meringue Pie 9" round 125.00 Layers of sweet almond meal pastry, almond cream, fresh lemon curd & torched PRICE / ITEM SIZE CAKE (RM) 7 Peanut Butter Pie (Signature) 9" round 110.00 Digestives based peanut butter & cream cheese filling topped with dark chocolate ganache & roasted peanuts 8 Salted Caramel Chocolate Tart 9" round 90.00 Layers of sweet short crust pastry, dark salted caramel & dark chocolate 9 Tiramisu Cream Pie 9" round 110.00 Oreo based with espresso cream cheese filling topped with whipped cream & dusted cocoa INDIVIDUAL & PETITE 1 Banoffee in cups Minimum of 12 pieces Big 96.00 Minimum of 25 pieces Mini 100.00 2 Cheesecake (choose from any chilled cheesecake flavours) Minimum of 12 pieces Big 150.00 Minimum of 25 pieces Mini 100.00 3 Cookies (min of 1 dozen): Big 36.00 Chocolate Chip Double Chocolate Chip Oats Cranberry & Chocolate Chip 4 Cupcakes (choose from any cake flavours) Minimum of 12 pieces Big 70.00 Minimum of 25 pieces Mini 100.00 Minimum of 50 pieces Bitesize 125.00 5 Profiteroles (Cream Puffs) Minimum of 12 pieces Big 42.00 Minimum of 25 pieces Mini 50.00 Choux pastry ball filled with vanilla bean custard cream 7 Vanilla Bean Crème Brulee Minimum of 12 pieces Big 96.00 Minimum of 25 pieces Mini 100.00 Vanilla bean infused baked pudding topped with torched castor sugar TERMS AND CONDITIONS 1 Please allow a minimum of 5 working days notice for orders. 2 We will require a deposit payment of at least 50% of the total bill to confirm order placement. 3 All goods are hand-made from scratch ie no pre-mixes used. We use only fresh, local and imported, quality ingredients in all our products with the exception of canned fruits where required. We use food safe colouring and natural flavourings in our cakes. No preservatives added to our cakes. 4 Please inform us onf any allergens towards dairy or peanuts. 5 This list is private and confidential. Not for distribution to other parties without consent from our management..
Load more

Recommended publications
  • Strawberry Pavlova This Beautiful Dessert Is Named After the Prima
    Strawberry Pavlova This beautiful dessert is named after the Prima Ballerina Anna Pavlova...The story goes, that during Pavlova's tour of New Zealand in 1926, a chef at a hotel in Wellington, New Zealand invented a dessert for her. Apparently he was inspired by Pavlova’s tutu which was draped in green silk roses. The dessert pavlova was intended to be a metaphorical representation – light and frothy with the soft meringue, cream and colourful fruit pieces representing the splendour of the dancer’s costume and ‘lighter than air’ form. The simplicity of this satisfying dessert means it's almost fool proof, and having no need of a special size of shaped tin, it can be made in any size or shape by adjusting the quantity of ingredients as appropriate for your guests. What You Need... 8 Large Egg Whites Pinch of Salt 500g Caster Sugar 15g Corn Flour 2 Teaspoons White Vinegar 300g Fresh Strawberries or a Mixture of Summer Berries as you choose 500g Cream What You Do... Preheat the oven to 140C placing two wire shelves at middle and low positions. Using an electric balloon whisk, or stand mixer with a clean bowl, whip the egg whites to semi-stiff peaks and gradually add the sugar - you could start with both egg whites and sugar in the bowl, but I have found that it takes longer to absorb the sugar this way and you risk over beating the mixture... (Chose a serving plate and roughly measure it so that you know the shape and dimensions you are looking for - this is especially important if it's an occasion dessert and you have doubled the quanti- ties...for easy portioning, I usually make this in a rectangle shape, and remember you can serve this on a chopping board covered in foil if you don't have a large serving plate.) Once the sugar is absorbed you'll have a stiff, glossy, snow white mixture that will hold its peaks...rub a little between your thumb and forefinger to ensure that the mix is not grainy..
    [Show full text]
  • Lemon Curd,C4K Kitchen Pavlova,Lamb Koftas,Fresh Herb
    Lemon Curd Lemon Curd Makes: Approximately 2 cups Ingredients: 8 egg yolks 1/2 cup caster sugar 150g butter 4 large fresh lemons Method: Place the egg yolks and sugar is a small saucepan and place on a low-medium heat, whisk the egg mixture until the sugar is dissolved Roughly chop the butter and add into the egg mixture and whisk until the butter is fully melted, whisking regularly Freshly grate the zest of 3 of the 4 lemons and add to the mixture in the saucepan Finally add in the juice of all 4 lemons to the mix and combine well with the whisk Simmer for approximately 15 minutes until thickened Once thickened pass the curd through a sieve to ensure you extract any lemon pulp and/or seeds and are left with a beautiful smooth curd Allow to cool before transferring to a air tight container and storing in the fridge. Recipe Notes: This recipe is not freezer friendly Lemon curd to be stored in an air tight container in the fridge and to be consumed within 2 weeks Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to. C4K Kitchen Pavlova C4K Kitchen’s Pavlova Serves: 8-12 Ingredients: 8 egg whites 1 cup caster sugar 2 tablespoons corn flour 2 teaspoons white vinegar 1 teaspoon vanilla extract Topping Ingredients: 300ml full fat thickened cream 1 1/4 tablespoon icing sugar 1/2 teaspoon vanilla extract Assorted fresh fruit
    [Show full text]
  • DINNER MENU 5.30Pm - 9Pm
    DINNER MENU 5.30pm - 9pm A LA CARTE 2 course - $52 per person 3 course - $66 per person Cheese as dessert - add $8 per person ENTREE Soup of the day - Served with house baked sourdough loaf (*GF) $15 The Chapter’s Salad - Mix baby greens, avocado, corn, cucumber, vine ripened tomatoes, $27 pickled red radish, sunflower seeds, sesame seeds and grilled haloumi (GF, V) Sliced smoked salmon - Caper flower, Spanish onion, dill turmeric oil, salmon roe and crisp bread (*GF) $24 Karaage chicken - Served with wasabi and soy dipping sauce $19 Hinterland salad - Roasted pumpkin, rocket leaves, feta, walnuts served with aged balsamic (*GF, V) $22 MAIN Corn fed chicken - Oven baked in a macadamia sambal crust, $42 potato and pumpkin gratin served with an onion jus (*GF) Black Angus beef fillet - Char grilled served with fresh prawns, broccolini and port wine jus (GF) $48 Salmon fillet - Grilled with broccolini, lotus potato, orange salsa verde (*GF) $44 Lamb shank - Braised served with root vegetables and soft polenta (*GF) $42 DESSERT The bittersweet brulee - Silky smooth vanilla crème brulee with bitter sweet caramelized sugar, $19 candied nuts and forest berry compote (GF,V) The Marriott pavlova - Soufflé Pavlova meringues served with forest berry compote $19 and vanilla crème Chantilly (GF,V) Sweet taste plate - A selection of house made petit fours with speculaas rocks, $17 Kahlua sabayon cups, raspberry and rose creameaux with coconut dacquoise, lemon meringue tart, salted caramel macaron Fromage - A selection of fine Australian cheeses with dried fruits and $28 fresh pear accompanied with crackers (*GF) DINNER MENU 5.30pm - 9pm KIDS MEALS 12 years and under Chicken nuggets and chips $16 Battered flathead and chips $16 Ham and cheese toastie and chips (*GF) $16 Spaghetti bolognaise $16 Chocolate brownie, vanilla ice cream $10 Vanilla ice cream $8 (GF) Gluten Free, (*GF) Gluten Free option available, (V) Vegetarian Surfers Paradise Marriott Resort & Spa | 158 Ferny Avenue, Surfers Paradise 4217 Australia | +61 7 5592 9800.
    [Show full text]
  • Crepe Cake Or Mille Crepe,Pavlova with Rose Cream
    Crepe Cake or Mille Crepe Although this is dessert resemble a cake it is not a real cake. The “cake” is made of layers of crepe in between pastry creme. Crepe cake or mille crepe…is originated in France and yes, this crepe cake requires a labor of love…in reality it is very simple and you will not have the issue of the cake not rising of collapsing… The intense hands on are mainly when cooking the crepes one by one…and making sure that they do not tear up. I patted myself on the shoulder when cooking the crepes, somehow, from the very first to the very last crepe, they all came out intact…phew! I gave myself some room for error, since there was none, the crepe cake was made of exactly 23 layers…I was “wow”, that is cool! This recipe was mainly from here, with some minor change. I cut the crepe batter recipe in half but kept the cream the same…the leftover cream can be served with fresh fruits, as a filling for cream puffs or pavlova…you will not have any problem using the cream. Since I love a touch of rose, I added a little rose water when whipping the heavy cream… The day before assembling the crepe cake prepare the following: Crepe Batter 3 tablespoons butter 1 ½ cups milk 3 eggs 90 g all-purpose flour 3 tablespoons sugar Pinch salt Melt the butter in a small pan until lightly browned remove immediately from heat and set aside. In another small pan, warm the milk until steaming, remove from heat and set aside to cool slightly.
    [Show full text]
  • Ebook Download Step-By-Step Desserts Ebook Free Download
    STEP-BY-STEP DESSERTS PDF, EPUB, EBOOK DK | 304 pages | 14 Dec 2015 | Dorling Kindersley Ltd | 9780241189092 | English | London, United Kingdom Step-By-Step Desserts PDF Book Garnish cups with gummy worms, frogs, and flowers. For an unconventional dessert, consider peanut butter and jelly milkshakes. To make the treats at home, you'll need: cake mix, frosting, marshmallows, parchment paper, cake-pop sticks, and more. Lists with This Book. The thing is, have you ever tried Rice Krispies edibles before? By Milly Suazo-Martinez. Sprinkle a pinch of sugar on cookies before baking, if desired. A recipe and video tutorial to help you make the dessert can be found on the Disney Parks Blog here. By lutzflcat. These are wonderful, chewy 'brownies' except that they are made with oatmeal instead of chocolate. Fields Chocolate Chip Cookies. Cancel Save settings. By Rain DeDogg. Apple Cinnamon Chimichangas Rating: Unrated. It indicates a way to close an interaction, or dismiss a notification. Fresh and contemporary, every stage of each recipe is presented with vibrant photography accompanying easy-to-follow instructions. This is the quintessential macaron NOT macaroon recipe. Use these vegan meringues wherever you would use egg white meringue such as summer fruit pavlova and Eton mess. Today's Top Stories. I think this is the easiest one to remember and to do. However, you'll also need a Mickey-shaped waffle maker, which can be purchased on the Shop Disney website , or through Target. Lemon Curd Tarts Rating: Unrated. Creamy Rice Pudding Rating: Unrated. Adjust cocoa powder and sweetener amounts to suit your tastes.
    [Show full text]
  • In Clever Cakes & Delicious Desserts
    indulge in Clever Cakes & Delicious Desserts AUTUMN WINTER –– NO.3 PAVLOVAS 4 Single Serve Pavlova Autumn and Winter are filled with indulgent food & heart 5 Petite Pavlova warming moments. We have mastered the balance between 6 Meringue Kisses easy to prepare desserts, which have the most delicious taste. SERVICE FOOD 7 Meringue Nests 8 Pavlova Sheet 9 Pavlova Rounds SLABS 10 Lemon Meringue 11 Sticky Date 12 Pavlova Slab DESSERTS 13 Mini Filled Eclair Vanilla & Custard 14 ProfiterolesVanilla & Chocolate Cream 15 ProfiterolesChocolate Dipped 16 Mini Vanilla Slice 17 Petite Dessert Variety Pack 18 High Tea Dessert Assortment 19 Scones BREADS 20 Banana Bread 21 8 Pack Breads CONVENIENCE 23 Scones RETAIL simply 24 Pavlovas 25 Meringue Kisses delicious 26 Meringue Nests INFORMATION 28 Product Specification Contents 1 Food Service Food 3 SERVING TIP INFORMATION For a quick trip to the Black Code D40 Forest, drizzle dark chocolate Weight/Unit 40g sauce, top with chocolate Measurement 75 x 40mm mousse, cherries and grated Serves/Inner 40 dark chocolate. Inners/Carton 4 Serve Qty/Carton 160 Shelf Life [frozen] 7 months Thaw Time 30 mins Shelf Life [from thaw] 7 days Our biggest selling Pavlova, made to a traditional recipe with Australian sugar and egg whites. On trend individual serves, with no waste. Perfect to have in store for a quick & easy dessert option. At half the size of the Single Serve, our Petite Pavlova is the perfect bite size dessert. With a thin crispy shell and marshmallow like centre. Ideal for a dessert buffet or platters. SERVING TIP INFORMATION Summer tastes like this - berries, Code PPAV20G passionfruit and whipped cream Weight/Unit 20g - light and just a delight! Measurement 55 x 35mm Serves/Inner 60 Single Serve Pavlova Single Inners/Carton 4 Pavlova Petite Serve Qty/Carton 240 Shelf Life [frozen] 7 months Thaw Time 30 mins 4 5 Shelf Life [from thaw] 7 days These dainty little meringues are a versatile SERVING TIP INFORMATION Impress with custard, berries Code F120 addition to any dessert menu.
    [Show full text]
  • Food Science/ Healthy Living
    Food Science/ Healthy Living: Bonus Lesson Project: Egg-based Desserts Pavlova with lemon curd Supplies: For the lemon curd: 2 large eggs yolks, (save the whites for the pavlova) ¼ cups granulated sugar 2 Tbsp. finely grated, loosely packed lemon zest ( from about 5-6 medium lemons) 2 Tbsp. + 2 tsp. freshly squeezed lemon juice (from about 3-4 lemons) Pinch of fine salt 3 Tbsp. unsalted butter (3/4 stick), cut into 6 pieces, at room temperature For the Pavlova: 2 large egg whites with no traces of yolk, at room temperature Pinch of fine salt ½ cup granulated sugar 1 tsp. cornstarch ½ tsp. distilled white vinegar ¼ tsp. vanilla extract, divided To assemble: 1/2 cup cold heavy cream ½ Tbsp. granulated sugar ¼ tsp. vanilla extract 3/4 cup fresh berries, such as raspberries, blueberries, blackberries, or sliced strawberries Time: For the curd: 3.5 hours includes preparation and cooling time For the Pavlova: 90 minutes includes preparation and baking time For the assembly: 10-15 minutes What to Do: For the lemon curd: 1. Fill a medium saucepan with 1-2 inches of water and bring to a simmer over high heat: reduce the heat to low and keep water at a bare simmer. 2. Place all of the curd ingredients except the butter in a large heatproof bowl and whisk to combine. Set the bowl over, but not touching, the simmering water and whisk constantly until the yolks thicken and the mixture forms ribbons when the whisk is lifted from the bowl. This should take about 7-10 minutes. **During this process is it important to make sure the water does not boil.
    [Show full text]
  • SNM-Bake-Off-Booklet
    In this booklet you will find: • Favourite baking recipes from staff and pupils • A blank recipe template for you to fill in your own family favourite recipe • Design your own cake template Remember the most important part of Bake Off is to HAVE FUN! Enjoy yourself and please send pictures to your teachers. From all the staff at St. Nicholas of Myra ☺ 2 Ms. Cunniffe’s Easy Lamb Cake Watch the ‘Bake Along with Ms. Cunniffe’ video to see step by step instructions on how to make this cake… Ingredients: Sponge cake: Icing: • 8oz soft margarine • 8oz icing sugar • 8oz of caster sugar • 4oz of soft unsalted butter • 8oz of self-raising flour • 1 tablespoon of boiling water • 4 large eggs beaten • A few drops of vanilla essence • 2 teaspoonful’s baking powder • 1 tablespoon of boiling water To decorate: • 1 bag of mini marshmallows • handful of pink sugary sweets • 1 small tube of black decorating gel Method: Sponge cake: Icing: 1. Grease 2 round sandwich tins (about 1. Beat all the icing ingredients 8 ounces). together. 2. Put all of the ingredients above into a 2. Spread the icing over the sponges. bowl and beat until light. (You can make two separate cakes 3. Place the mixture into the tins and here or double-up by placing the bake in a pre-heated oven at 180 sponges on top of each other). degrees for around 30 minutes. 4. Remove from over and leave to cool To decorate: for 30 minutes before icing. 1. Place the marshmallows and pink sugary sweets onto the sponge as per the picture below.
    [Show full text]
  • Pavlova, Dark Chocolate, Tangerine Crema, Mulled Wine Berries 10
    DESSERTS I RECOMMENDED PAIRINGS Pavlova, Dark Chocolate, Tangerine Crema, Labneh Custard Cream Artisanal Cheese Plate 16 Mulled Wine Berries 10 Pistachio Fairy Floss, Sumac, Kataifi 10 Served with 5-oz pour of Cremant de Bourgogne Served with a 2-oz pour of Sauternes, Served with a 2-oz pour of Brut Blanc, Bourgogne, France 13 Chateau d’Arche 20 Taylor Fladgate 20 yr Tawny 14 Warm Cinnamon-Sugar Doughnuts 8.5 Lemoncello Olive Oil Cake, Blood Orange, Milk Chocolate Fudge Bar, Sea Salt Served with 5-oz pour of Risata Moscato d’Asti 9 Meyer Lemon, Pine Nuts 10 Caramel, Puffed Rice, Peanuts 10 Served with a 2-oz pour of “Essencia” Served with a 2-oz pour of Quady, Ice Cream or Sorbet 8 Orange Muscat 14 “Elysium,” Black Muscat 14 Served with 5-oz pour of Risata Moscato d’Asti 9 DESSERT WINES - 2 oz/bottle PORT - 2 oz GRAPPA - 1 oz SINGLE-MALT SCOTCHES - 2 oz GLASS / BOTTLE 10 Year Tawny, Nonino, Moscato 24 The Glenlivet 12yr 14 Moscato d’Asti, Risata, Taylor Fladgate 9 Nonino, Chardonnay 24 Glenfiddich 12yr 14 Piedmont, Italy 9/42 20 Year Tawny, Nonino UE, Balvenie 12yr 16 Riesling, Pacific Rim, ‘Vin de Glacire,’ Taylor Fladgate 14 Fragolino Cru 40 Columbia Valley, Washington 2012 Oban 14yr 18 30 Year Tawny, 375ml 10/40 Il Poggione, Brunello di Taylor Fladgate 21 The Macallan 12yr 18 Montacino 31 Muscat, Campbell’s, ‘Rutherglen 40 Year Tawny, The Macallan 18yr 38 Muscat, Australia NV 375ml 10/48 Taylor Fladgate 33 The Macallan 25yr 200 Black Muscat, Quady, ‘Elysium,’ COGNAC - 2 oz California 2012 375ml 8/32 Laphroig 10yr 14 Courvoisier VS 9
    [Show full text]
  • Food Science & Recipes
    the Bakery Boss Food Science & Recipes Foreword by Heston Blumenthal Heston Blumenthal is world renowned for his Michelin starred The Fat Duck restaurant, and pioneering multi-sensory dining. As a self- taught chef, his creativity and passion for science have led to him to become one of the world’s leading culinary masters. His ethos is to question everything and he is known for pushing the boundaries of traditional cooking and pioneering new culinary techniques. His award-winning restaurants celebrate not only his multi-sensory approach to the dining experience, but also his relentless research into nostalgia and historic British gastronomy. His drive to bring new technology, science and greater understanding into his cooking have led to his work with many universities and becoming a Fellow of The Royal Academy of Culinary Arts and The Royal Society of Chemistry. He has also been named by the RSC as one of the 175 Faces of Science. Alongside his restaurants, Heston has numerous successful TV shows and cookbooks. He was also awarded an OBE (Order of the British Empire) for services to British Gastronomy. One of the keys to a great cake is texture. Often what you’re going for is something light and airy, and for this you need lots of air in the mixture. How to get that airiness? The secret’s in the mixing. With traditional mixers, all too often the batter ends up sticking to the sides of the bowl, leaving lumps instead of a smooth consistency. To combat this, the Sage Bakery Boss™ comes with a scraper mixer that wipes the sides and bottom of the bowl with every turn.
    [Show full text]
  • Dessert Dash Recipe Collection 2020
    Dessert Dash Recipe Collection NWABR Staff and Board Our Annual Speak Up for Research Gala typically peaks with a Dessert Dash. Attendees compete for the privilege of dashing for a treat from the dessert table. Our 2020 virtual Gala has challenged us to include some kind of dessert comradery, thus is born our Dessert Dash Recipe Collection. Submissions by the NWABR Board and Staff. A note about dessert and Type 1 Diabetes. As you know, the cause of T1D is not sugar, but genetics and other factors that affect a person’s insulin production. People with diabetes can eat sweets, but one should fit them in, along with an overall healthy diet. Power foods recommended by the American Diabetes Association [WebMD, https://www.webmd.com/diabetes/diet-type-1-diabetes] and found commonly in desserts include whole grains, nuts, berries and citrus fruits. Abbreviations in this collection: Teaspoon= tsp Tablespoon= TBS Cup= c Ounce= oz Recipes 1. Anthony Fauci’s Childhood Cheesecake (Maybe?), Junior’s 2. Apple Crisp, Kim Stocking 3. Barb’s Best Brownies, Jen Wroblewski 4. Chocolate Avocado Mousse, NWABR 5. Christmas Wreath Cream Cheese Cookies, Kara Manning Drolet 6. Date Bars, Gluten Free and No Sugar Added, Sally Thompson-Iritani 7. Heavenly Layered Dessert, James Riddle 8. Hot Fudge Pudding Cake, Wendi Russac 9. Italian Plum Cake, Charlotte Shupert 10. Ken’s Pavlova, Ken Gordon 11. NY Cheesecake, Heather Peters 12. Panic, Richard Burrows 13. Peanut Butter Chocolate Bars, NWABR 14. Rice Pudding (Kheer), Mansi Kaushik Anthony Fauci’s Childhood Cheesecake
    [Show full text]
  • Icings , Also Called Frostings, Are Sweet Coatings for Cakes and Other Baked Goods
    BAKERY AND CONFECTIONERY: Icings and toppings: Icings , also called frostings, are sweet coatings for cakes and other baked goods. *The use of an icing mean the difference between a plain baked product and a more elaborate pastry or dessert. OR A sweet , creamy mixture used to cover, coat or decorate baked goods, cakes ,pastries and petit fours Types of Icing: There are six basic types of icings and other cake coatings . Fondant . Buttercreams . Foam type icings . Fudge type Icings . Flat type Icings . Royal or decorator’s icing OTHERS . Glazes . Rolled coatings Glaze: • Glazes are thin, glossy, transparent coatings that give a shine to baked products and help prevent drying. • The simplest glaze is a sugar syrup or diluted corn syrup brushed while hot onto coffee cakes or Danish pastries . Syrup glazes may also contain gelatin or waxy maize starch. • Fruit glazes for pastries, the most popular of which are apricot and red currant, are available commercially prepared. They are melted, thinned with a little water, syrup, or liquor, and brushed on while hot. Fruit glazes may also be made by melting apricot or other preserves and forcing them through a strainer. It helps to add melted, strained preserves to commercial glazes because these products usually have little flavor. • The glaze recipes are of two types: chocolate and gelatin-based. • Chocolate glazes are usually melted chocolate containing additional fats or liquids, or both. • They are applied warm and set up to form a thin, shiny coating. Gelatin- based glazes, which include many fruit glazes, are usually applied only to the tops of cakes and charlottes made in ring molds Chocolate Glaze • Heavy cream 150 g • Semisweet or bittersweet chocolate, chopped 150 g • Butter 50 g PROCEDURE • 1.
    [Show full text]