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Recipe: Vanilla cake roll filled with vanilla chocolate frosting & strawberry

Last week I made a Vanilla cake roll.  A cake roll is not dificult because it’s just cake but in a very thin layer. You can filled a cake roll with whatever you like. I choose strawberry and white chocolate frosting. Strawberry in combination with white chocolate is a combination of sweet & sour & sweet.
So let the fun begin and goodluck with your Vanilla cake roll.
You need the following ingredients to make this cake:
  • Funcakes biscuit mix ( for a biscuit recipe from scratch check my blog archive)
  • 3 Eggs,
  • 1 tray of strawberry,
  • 21 ml water,
  • 250 ml whipped cream,
  • 500 gr. White chocolate.

Preparations:
  • Make the funcakes biscuit mix as the instructions on the package,

  • Put baking paper on a brownie pan,
  • Spread the cake mix on the brownie pan. The cake layer can’t be higher than a half finger tip,
  • Bake the cake till it is golden brown.  Don’t over baked the cake otherwise it will crack during the roll proces (Approximadetly 10-15 minutes)
  • When the cake is ready let it cool down and put it in the refrigerator till you ready to use it,
  • Warm up the whipped cream in a pan. Don’t boiled the whipped cream,
  • Poured the whipped cream on the white chocolate and stir till the chocolate is disolve. (You can also do this with dark chocolate)

  • Put the mix of the cream and white chocolate in the refrigerator for about 1 hour,
  • After 1 hour whipped the cream and white chocolate till a thick frosting. Don’t whipped too much otherwise your frosting will crumble,

  • Cut the strawberries in half
  • Spread the white chocolate frosting on the cake and then put the strawberries on the frosting,

  • Using the baking paper rolled the cake slowly till it’s all rolled,
  • Use the rest of the white chocolate frosting to cover your cake roll. I covered only half of the cake with frosting. ( I couldn’t resist!)
  • Make some marzipan leaf to decorate the cake roll with,
  • Use also some colorfull marzipan flowers (obtional) to decorate your cake roll.

Have fun making this delicious Cake roll recipe! If you have a question or sugestion don’t hesitate to sent a message or leave a comment behind.
The marzipan and the Funcake biscuit mix are obtainable on Browny’s Cakes webshop! For Cake, cookies and cupcakes pricelist click here!
Webshop:
You can follow Browny’s cakes on:
Twitter: @brownyscakes
Pinterest: http://pinterest.com/brownyscakes or click here!!!
Facebook: https://www.facebook.com/BrownysCakes or click here !!
Blog: http://brownyscakes.blogspot.nl/
For a cake order send Browny’s cakes an e-mail:
E-mail: info@brownyscakes.com
XOXO
Browny’s Cakes

It’s a browny’s thing…   
Browny’s Cakes
It’s a browny’s thing…

Dinner rolls recipe

1 Comment

Hi Brownysss,
Normally I only put pastry recipes on my blog like cake, cupcakes, cookies etc…. But I also make bread and other brownylicious things like cinnamon rolls, scones etc…. I received a lot of e-mails asking me, to put also these recipes on my blog. From now on I’m going to published more than only pastry recipes. I also want to put pastry recipes from my own culture. From my “Dushi Island Curacao”

 If you have a sugestion or want a “How to” just leave your message behind. You can also send us an e-mail to info@brownyscakes.com
Ps. Only sweets recipes! Everything you can get in a Pastry shop!

So my first out of the box recipe is “Dinner rolls” recipe. We eat bread everyday so lets bake bread!!!!

Ingredients:

  • 1 packet of dry yeast
  • ¼ cup of warm water
  • 1 cup of milk
  • 3 tbsp of butter
  • 1 beaten egg
  • 2 tbsp sugar
  • 3/4 tsp salt
  • 3 cup of flour

















Preparation:

Yeast mixture
Disolve the packet of dry yeast with the 1/4 cup of warm (Not hot water). Let the yeast disolved till it get a little bit thicker.
While the yeast is dissolving, we’re going to get 1 cup of milk, and 3 tbsp of butter and throw it in the microwave for a minute to warm the milk.
When the yeast is disolved we ad the following into the yeast mixture:
  • 1 beaten egg
  • 2 tbsp sugar
  • 3/4 tsp salt
  • 1 cup of flour

Add the warm milk/butter mixture(let it cool before adding, otherwise you will kill the yeast).  Add another cup of flour to the mixture. Switch to a spatula and add a third cup of flour. Adding the third cup of flour will transform the mixture to a wet, sticky dough. But it should be dry enough to scrap out on to a cutting board.
Knead the Dinner Roll Dough
On a floured board knead the dough for about 6-7 minutes. You are only going to add flour in when the dough gets too sticky to knead. So make sure your hands are floured.
Knead the dough until you have a smooth and elastic, but still soft and slightly sticky dough. Don’t work too much flour into the dough, only add it if it gets to sticky to work with. Form the dough into a nice smooth ball.
In a mixing bowl, add a 1/2 tsp of vegetable oil and put the dough into the bowl.
Cover the bowl with a towel and let it rise, in a warn spot, until double in size. Should take about an hour to an hour and a half.


Form the Dinner Rolls
After a hour and  a half, put the dough on a lightly floured cutting board. Form the dough into a square shape. Then take a knife and cut it into 12 pieces. Take a piece of dough and roll it into a round shape in your palm.



Put the dinner rolls on a baking pan,  about 1 1/2″ apart. Let the rolls rise and double in size, which will take about 30-45 minutes. The rolls has to sort of touching each other and that’s what going to give them that great dinner roll shape.


Bake the Dinner Rolls
Bake the dinner rolls in a preheat oven  at 350 degrees F. (or 175 degrees C.) for 20-25 minutes, until golden brown.  Take then out off the oven and let them cool down for about 10 minutes.



Voila your dinner rolls are ready!!! 



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You can follow Browny’s cakes on:
Twitter: @brownyscakes
Pinterest: http://pinterest.com/brownyscakes or click here!!!
Facebook: https://www.facebook.com/BrownysCakes or click here !!
Blog: http://brownyscakes.blogspot.nl/
For a cake & Cupcake & Cookies order send Browny’s cakes an e-mail: E-mail: info@brownyscakes.com
XOXO
Browny’s Cakes
It’s a browny’s thing…  
Browny’s Cakes
It’s a browny’s thing…

Recipe “Tres Leche cake”

“Tres Leches Cake” is named for the three milks in the soaking liquid The three milks in the soaking sauce for Tres Leches are sweetened condensed milk, evaporated milk and heavy cream. Due to the rich ingredients and that it is soaked in a creamy syrup, Tres Leches Cake is extremely dense and moist, almost like a custard.


Preparation Time: 15 minutes
Cook Time: 50 minutes


Ingredients:
  • 1 1/2 cups cake flour
  • 1 pinch salt
  • 1 teaspoon baking powder
  • 1/3 cup oil
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 5 large eggs
  • 1/2 cup whole milk

Preparation:
Combine flour and baking powder and salt. In a separate bowl, combine the oil, sugar, and 1 teaspoon vanilla extract. Add the eggs to the sugar mixture one at a time until well combined. Stir in the 1/2 cup of milk, then gently fold in the flour mixture a little at a time.
Pour batter into a lightly greased cake pan or baking dish and bake at 170 degrees for 30-40 minutes or until it feels firm and an inserted toothpick comes out clean.
Let the cake cool until it feels room temperature. Turn it over onto a platter with raised edges. Pierce cake with a fork 20-30 times. Let it cool in the refrigerator for 30 minutes.
Cream Syrup
  • 12 oz. evaporated milk
  • 14 oz. sweetened condensed milk
  •  1/2 cup heavy cream


Whisk together the three milks. Slowly pour the liquid over the cooled cake. Refrigerate for 1 hour. Occasionally, spoon the milk runoff back onto the cake.
Whipped Topping
  •  3/4 cup heavy cream
  • 1 teaspoon vanilla
  • 1 tablespoon sugar


In a chilled mixing bowl add heavy cream, vanilla and sugar. Beat on high speed until peaks form. Spread a thin layer over the cake.

 Voila your “Tres Leche Cake” is ready to serve.

Webshop:
www.brownyscakes.com
You can follow Browny’s cakes on:
Twitter: @brownyscakes
Pinterest: http://pinterest.com/brownyscakes
Facebook: https://www.facebook.com/BrownysCakes or click here !!
Blog: http://brownyscakes.blogspot.nl/
For a cake order send Browny’s cakes an e-mail:
E-mail: info@brownyscakes.com
XOXO
Browny’s Cakes
It’s a browny’s thing…

Browny’s Cakes
It’s a browny’s thing…

Upside Down Pineapple Cake recipe

History of upside down Cakes
An upside-down cake is a cake that is baked in a single pan, then turned over and eaten upside-down. Usually chopped fruits such as apples, pineapples or cherries and a butter and sugar topping are placed on the bottom of the pan before the batter is poured in, so that they form a decorative topping once the cake is inverted.

Preparations:
·         Preheat oven to 350 degrees F (175 degrees C),
·          Place rack in the center of the oven,
·         Butter (or spray with a nonstick vegetable spray) a  10 inch (25 cm) round cake pan.
Topping ingredients:
·          55 grams unsalted butter, cut in small pieces,
·         160 grams light brown sugar,
·         1 medium pineapple peeled and sliced and cherries (canned pineapple can also be used)
Batter ingredients:
·         1 1/2 cups (195 grams) all-purpose flour,        
·         2 tea spoons baking powder,    
·         1/4 teaspoon salt,         
·         1/2 cup (113 grams) unsalted butter, at room temperature,         
·         1 cup (200 grams) granulated white sugar,         
·         1 teaspoon pure vanilla extract,   
·         2 large eggs, separated,          
·         1/2 cup (120 ml) milk,          
·         1/4 tea poon cream of tartaar.
Topping preparations:
·         Place the butter and brown sugar in a small saucepan and stir over medium heat until the butter has melted and the sugar has dissolved,
·         Continue cooking, without stirring, for a few more minutes or until bubbles just start to appear around the outside edges of the mixture (the sugar starts to caramelize),
·         Then remove from heat, and pour into your prepared cake pan,
·          Evenly arrange the fresh pineapple slices on top of the sugar mixture,
·         Garnish the pineapples with the cherries.
Cake Batter preparations:
·         In a large bowl, sift together the flour, baking powder, and salt,
·         Beat the butter and sugar with a mixer until light and fluffy,
·         Scrape down the sides of the bowl and then beat in the vanilla extract,
·         Add the egg yolks, one at a time, beating well after each addition,
·         Scrape down the sides of the bowl,
·          Add the flour mixture (in three additions), alternately with the milk (in two additions), ending with the dry ingredients.
·         In a clean bowl, whisk the egg whites with the cream of tartar just until the whites hold a firm peak.
·         With a large spatula gently fold the beaten egg whites into the cake batter in two additions.
·         Pour the batter into the cake pan, smoothing the top.
·         Bake in preheated oven for 45 – 55 minutes, or until the top of the cake has browned and starts to pull away from the sides of the pan.
·          Remove from oven and place on a wire rack to cool for about 10 minutes.
·         Run a sharp knife around the edge of the pan and then invert the cake onto your serving plate.

You can follow Browny’s cakes on:
Twitter: @brownyscakes
Pinterest: http://pinterest.com/brownyscakes
Facebook: https://www.facebook.com/BrownysCakes or click here !!
Blog: http://brownyscakes.blogspot.nl/

Webshop: www.brownyscakes.com
For a cake order send Browny’s cakes an e-mail:
E-mail: info@brownyscakes.com
XOXO
Browny’s Cakes
It’s a browny’s thing…

Browny’s Cakes
It’s a browny’s thing…

Vanilla Cake recipe


There are alot of recipe for vanilla cake but most of them are very heavy and dry.  With this recipe your vanilla cake will have a soft texture (this is not a biscuit cake batter). This recipe is for a 20 diameter cakepan.

Ingredients
  • 4 eggs,
  • 1 cup of sugar,
  • 1 teaspoon of vanilla extract,
  • 1 cup of milk,
  • 115 gr. Butter,
  • 2 cup of flour,
  • 2 teaspoon of bakingpowder,
  • 1 teaspoon of salt.

Preheat your oven at  175 degrees,

Preparation

  • Grease you cake pan with butter and sprinkle a little bit of flour into the cake pan. This prevents the cake to stick into the cake pan,
  • Heat up the butter and milk in a saucepan. When the butter is melted, take the saucepan off the heat and let the mixture cool off. 
  • Beat your eggs and vanilla extract with a mixer for about 5 minutes,
  • Add the sugar little by little into the eggs foam,
  • Sift the flour, baking powder and salt together,
  • Add little by little the flour mixture into your bowl,
  • Take a little bit of the cake batter and put it into the milk and butter mixture and whisk till the cake batter is all dissolved in the milk,
  • Add the milk mixture to the rest of the cake batter and whisk for a few seconds,
  • Put the cake batter into the cake pan and bake your cake for about 25-30 minutes,
  • Your cake is ready when your insert a toothpick into your cake and it comes out dry.
Have Fun baking this Vanilla Recipe Brownyssssssssss,

Webshop:
You can follow Browny’s cakes on:
Twitter: @brownyscakes
Pinterest: http://pinterest.com/brownyscakes or click here!!!
Facebook: https://www.facebook.com/BrownysCakes or click here!!
Blog: http://brownyscakes.blogspot.nl/
For a cake order send Browny’s cakes an e-mail:
E-mail: info@brownyscakes.com
XOXO
Browny’s Cakes

It’s a browny’s thing…

Browny’s Cakes
It’s a browny’s thing…

Chocolate fudge icing recipe

I receive a request from one of our follower on Facebook, to post the Chocolate fudge icing recipe.

Ingredients:

4cup of melted dark chocolate, (56% cocoa and has to be baking chocolate)
1/2 cup of hot water,
100 gr. butter,
1/2 cup confectioner sugar,
4 tablespoon corn syrup.

Preparations:
  • Melted chocolate mixed with hot water,
  • Add butter and continue mixing until you get a soft chocolate paste,
  • Confectioner sugar Add and continue mixing,
  • Finally, for a bit of shine add the corn syrup to the icing,
  • Put the icing for 30 to 45 minutes in the refrigerator. Not too long or else it will be too hard.
As always, I am very curious to see your creations. So don’t forget to upload your photos on
Browny’s Cakes Facebook page. Click here for Browny’s Cakes Facebook page
E-mail: info@brownyscakes.com
Have fun.
XOXO
Browny’s Cakes
It’s a browny’s thing …
Browny’s Cakes
It’s a browny’s thing…

Banana Oreo Cookie Cupcake recipe

Banana oreo cookie cupcake recipe:
1. Banana batter,
2. Oreo cookies,
3. Butter cream.
Ingredients Banana batter:
85 gr. buttercream
½ cup sugar
1 cup sifted self-raising flour
2 ripe mashed bananas
1 egg
1 teaspoon vanilla extract
½ teaspoon baking soda
6 Oreo cookies
1 knife point of salt
(all must be at room temperature)
Preparations:
1. Preheat oven to 175 degrees
2. Mix butter and sugar together until a light batter,
3. Add the egg and vanilla extract in the batter and mix for 2 minutes,
4. Add the mashed bananas in the batter and continue mixing,
5. Finally add the sifted self-raising flour, baking soda and salt to the batter and mix for 2 minutes,
6. Fill the cupcake tins with 2/3 of the batter and add ½ oreo cookie in the batter.
7. Bake cupcakes for 20-25 minutes.
Ingredients butter cream:
250 gr. confectioner sugar
250 gr. soft butter
2 tablespoons hot water
1 teaspoon vanilla extract
6 (fine) crumbled Oreo cookies
12 whole Oreo cookies
Add the soft butter in a bowl, mix the butter until fluffy. Then add the confectioner sugar and mix until a nice cream. Add the hot water and vanilla extract and mix again thoroughly with mixer. Finally, mix the crumbled Oreo cookies into the mixture.
Cupcake:
1. Put the cream on the cupcakes with a pastry bag with large tip and a whole oreo cookie on top of the buttercream.
I would like to see pictures or comments from people who will try this recipe!
XOXO
Browny’s Cakes
It’s a browny’s thing ….
Browny’s Cakes
It’s a browny’s thing…

Cashew cake recipe in an “Easter bunny shape”

2 Comments

I love challenges. So….. A customer asked me to make a Cashew cake in the shape of a Easter bunny. A “Bolo di Cashupete” (Cashew cake) is normally baked in a round cake pan and decorated with cherries.
I accepted the challenge and Voila. I am very proud of the result. Happy Birthday Hayley!
The recipe:
Preheated the oven at 175 degree C.
Cake batter
Ingredients :
  • 500g butter,
  • 450gr sugar ,
  • 1 teaspoon bakingpowder,
  • 10 eggs,
  • 3tl vanilla flavor,
  • 2tl almond flavor,
  • 500g self-raising flour,

Preparation:
  • Mix the butter with sugar until creamy,
  • Ad the eggs one by one, and keep mixing,
  • When the eggs are incorporated in the butter and sugar mixture, you can ad the flour, vanilla essence and almond essence. Don’t forget to sift the flour to take out the lumps,
  • Keep mixing the cake batter till the flour is incorporate and you get a creamy and fluffy cake batter,

  • Put the cake batter in a 25 diameter cake pan and bake the cake for About 1 hour and 20 minutes or untill it’s done!  
  • You can check if the cake is ready by adding a toothpick into the cake. If the toothpick came out dry then your cake is ready, otherwise you need to put it back in the oven for a few minutes,

Let your cake cool completly before adding the cashew frosting on your cake. When your cake is completely cool you can cut the cake into one or two layers. Insert a toothpick in each layer so you can establish the layers back correctly.
cashew frosting
Ingredients :
  • 750g unsalted cashews,
  • 150gr sugar,
  • 1 can condensed milk,
  • 500ml of water,
  • Alcohol to taste (such as amaretto , Bacardi etc. .. )
  • Lemon extract,

Preparation:
  • Grind the cashews,
  • Store some cashews to garnish the cake with,
  • Put the sugar and water in a pan and let it cook until the water and sugar turned into a thick syrup (not caremelized!!!),
  • Add the condensed milk, and stir with a wooden spoon until the condensed milk is completely dissolved,
  • Reduce the heat and add the ground cashew into the pan and stir everything well,

Tip!
  • If the mixture is too thick you can put a little bit of lemon extract,
  • If the mixture is too watery then you can put a little bit of alcohol to make it thicker,
  • Remove the mixture from the heat and fillled immediately the cake layers with the frosting,

After filling the cake, used the rest of the cashew frosting to covered the cake with. Used the cashews that you stored, to garnish the cake in the way you want.
 Have fun making the cake Cashew!
Webshop:
www.brownyscakes.com
You can follow Browny’s cakes on:
Twitter: @brownyscakes
Pinterest: http://pinterest.com/brownyscakes
Facebook: https://www.facebook.com/BrownysCakes
Blog: http://brownyscakes.blogspot.nl/
For a cake order send Browny’s cakes an e-mail:
E-mail: info@brownyscakes.com
XOXO
Browny’s Cakes
It’s a browny’s thing…

Browny’s Cakes
It’s a browny’s thing…