So for my daughter’s birthday, we had to order their own unique cake with ice. We have used all of his favorite ice cream, cookies, candies and decorating gel exactly what she wanted. We also had a terrible time to talk about the nature of the cake, the number of layers and flavors would taste better together.

The first thing to do, one with a piece of wax paper or parchment paper and allow to hang the paper over the sides of pan line. In addition, at this moment, remember to take the ice in the freezer so that it can soft.

In a large bowl, beat, beat 1 1 / 2 cup cream and 2 tablespoons powdered sugar until stiff. A layer of cream on the bottom of the pan and the roast in the freezer for a few minutes. Place the cookies in a bag and crush with a rolling pin, then some of the cookies to spread the cream.

Add softened ice cream and back to the freezer for several minutes. Then repeat steps ice cream, cookies, and to fill almost the pot. Finish coat with cream, top with chocolate chips or candy. Cover with plastic wrap and freeze until firm.

When finished, remove the plastic film and simultaneously the excess paper, remove the ice cream cake and remove from the pan to serving plate. Dispose of the complete paper and your organization by customizing the cake with the letter from Frost. be instead of the typical home, remember very creative, adding a message, poem or short, intelligent.

It takes only 15 minutes, gather around the cake to cool for about an hour complete. The cake is the exact size and taste that you like and please everyone. This is just a basic concept for a unique cake. Feel free to improvise and create something special for your family and friends.

Shortcakes are one of the most famous bakery items which look very attractive and tempting. Here a strawberry shortcake recipe is given which is prepared with sponge cake hence these shortcakes are very soft. To make more soft and juicy shortcake pour some orange juice or syrup onto the plain sponge and then make shortcakes. You can make other flavor of shortcake with the same recipe.

Ingredients:

3 large eggs
200 g sugar
100 g flour
1 tablespoon milk
1 tablespoon melted butter

For Topping Creams:

1 cup heavy cream
2 tablespoon sugar
few drops of vanilla extract
Strawberries (chopped)
Strawberry jam

Procedure:

1. In a large mixing bowl beat eggs and sugar together until become foamy and all the sugar granules mix with the eggs.
2. Now add milk melted butter and flour with the beaten egg sugar mixture and mix them well so that no lumps of flour would remain in the batter.
3. Pour the batter in a square or rectangular shape baking pan and place it in oven for 15-20 minutes at 400 degrees F. Don’t forget to grease the pan with butter or oil.
4. Meanwhile make topping for the shortcake, for that take a mixing bowl and place it on a larger bowl containing ice cold water. Now add all the ingredients mentioned for topping including heavy cream, sugar and vanilla, beat them together using whisk until become thick like whipped cream texture.
5. When the sponge has been baked cool it to room temperature on wire rack, after that cut the sponge horizontally from the center to make its two equal pieces.
6. On dark brown surface of one sponge cake piece spread half of the prepared cream and then place the second piece over it, make sure that the brown surface should not be on top.
7. Again make top layer of cream and spread it evenly over the cake. Now cut the whole cake in shortcake shape (rectangular shape). Decorate each shortcake with strawberry jam and chopped strawberries and then place in fridge to chill.

The fruity bowl is not merely a dessert, but may also be eaten as an appetizer. The fruits may either be covered in a sweet syrup or may be lathered with the own juices of the fruits. Not all restaurants have a fruit salad, fruit platter, etc. as desserts, so if you are craving for fruits, the best way is t learn how to make a fruit salad yourself.

Making a fruit salad is not really difficult. You just have to make sure that you have all the necessary ingredients prepared. If you have fruit trees planted in your backyard, it will be truly easy for you to make the salad. You may also check out the nearest grocery store for fruits that may be hard to find in the backyard.

Most fruit salads have the following fruits as ingredients: grapes, apples, peaches, pineapples, and the likes. Berries such as strawberries and blueberries may also be added. Some people also utilize chopped mint and a little amount of sour cream, and of course, a little bit of honey for sweetness. More often than not, two cups filled with assorted fresh fruits are enough to make a fruit salad that can serve 3-4 people. Be reminded that all you have to do once you have the ingredients is to mix them well, and voila, you’ll have your very own fruit bowl.

Making the salad is actually similar to the way you prepare your fruity platter – the only difference is that you have to create a dressing for the salad. Dressings, of course, differ from one continent to another. In Europe, for instance, mayonnaise is used as the main ingredient for the dressing, while condensed milk is used as the main dressing ingredient for fruit salads in Asia. Those salads, no matter what kind of dressing, have one common taste: they are definitely meant to be sweet.

Both a fruity bowl and a fruity platter can promote healthy eating for as long as you make use of the right fruit and the right ingredients. It is best to select the fruits’ pureed syrup as one of your ingredients than to use canned syrup if being healthy is on the top of your list. Aside from berries, tangerines, cantaloupes, watermelons, and the likes are the recommended fruits to add into your fruity desserts for maximum health benefits as those fruits are richer in vitamin C, potassium, fiber, and have lower calorie content compared to other fruits.

For The Pastry
2 2/3 cups (13 ½ oz/425 g)
all-purpose (plain) flour
2 tablespoons sugar
½ teaspoon salt
½ cup (4 oz/125 g) vegetable
shortening, chilled and diced
½ cup (4 oz/125 g) cold
unsalted butter, diced
1 egg
3-4 tablespoons ice water

For The Filling
7-8 mixed large sweet and
tart apples, peeled, quartered,
cored, and cut into slices
¼ inch (6 mm) thick
¾ cup (6 oz/185 g) sugar
¼ cup (1 ½ oz/45 g)
all-purpose (plain) flour
1 teaspoon grated lemon zest
1 tablespoon fresh lemon juice
1/2 teaspoon (each) ground cinnamon and ground nutmeg
1 vanilla bean, split

For The Glaze:
1 tablespoon sugar
¼ teaspoon (each) ground cinnamon and ground nutmeg
1 tablespoon milk

Optional: Whipped Cream Topping

To make the pastry in a food processor, combine the flour, sugar, and salt. Process to mix. Add the shortening and butter. Using on-off pulses, cut them in until the mixture resembles coarse meal. In a small bowl, whisk together the egg and 3 tablespoons ice water until blended. With the motor running, gradually pour whisked egg and water into the flour mixture and process until moist clumps form. Add more water by teaspoons if the dough is too dry. Form into a ball and divide in half. Flatten each half into a disk. Wrap separately in plastic wrap and refrigerate for 1 hour or for up to 1 day.

Position a rack in the lower third of the oven and preheat to 400 degrees F (200 degrees C). To make the filling, in a large bowl, combine the apples, sugar, flour, lemon zest and juice, cinnamon, and nutmeg. Scrape the vanilla bean seeds into the bowl. Mix well.

Roll 1 dough disk between sheets of waxed paper into a round 13 inches (33cm) in diameter. Transfer the pastry to a deep pie dish 9 inches (23 cm) in diameter and 2 inches (5cm) deep, discarding the paper, and gently press into the pan. Trim the overhang to ½ inch (12 mm). Brush the edges lightly with water. Transfer the filling to the pie shell, mounding it slightly in the center. Similarly roll out the second dough disk 12 inches (30 cm) in diameter. Place atop the filling and trim the overhang to 1 inch (2.5 cm). Fold the top crust edge under the bottom crust edge; press and crimp decoratively. Cut several slits in the top crust. Place the pie on a baking sheet. Bake for 45 minutes.

To make the glaze, in a small bowl, stir together the sugar, cinnamon, and nutmeg. Remove pie from the oven. Brush the top crust with the milk, then sprinkle with the sugar mixture. Return to oven and bake until the crust is golden brown, about 20 minutes longer; cover the edges with foil if browning too quickly. Cool on a wire rack, then serve.

Did you know that having a dessert or sweet treat every once in a while actually increases your chances to lose weight successfully? Why? Because if you allow yourself this bit of luxury you can’t do without, you are much less likely to cheat on your diet and then exaggerate it. After all, if you can eat what you want, there’s no need for cheating.

The secret of enjoying desserts when you want to lose weight is to choose low calorie desserts. And fortunately, with some simple tricks you can create low calorie desserts that don’t really taste like boring low calorie food.

There are four ways of reducing calories in your dessert:

• reducing the amount of fat
• reducing the amount of sugar
• reducing the amount of other simple carbohydrates
• reducing portion sizes

Reducing fat
Most fat in your desserts comes in form of butter or dairy products like cream, milk, cream cheese and mascarpone. You can reduce fat very easily without losing much taste.

• Replace butter with a good margarine. That’s not only less fat but also healthier fat. In many cake or muffin recipes you could even use canola oil instead.
• If cream is not used beaten, you can use butter milk or coconut milk instead. They contain much less fat and also taste great.
• Use low fat milk instead of full cream milk. It works just as well and you will barely notice the difference. Plus, you cut calories coming from milk to about one third. Buttermilk can replace milk in shakes and smoothies.
• Use low fat smooth cottage cheese or ricotta in place of cream cheese or mascarpone. Your dessert will have significantly less calories and also be less heavy.
• Buy low fat ice cream. Try to find one that is not too high in sugar. Alternately, you can make your own ice cream with low fat milk and artificial sweeteners.

Reducing sugar
This is a bit more tricky but still possible. In many recipes you can simply reduce the amount of sugar. If you then feel it’s not sweet enough, you have several options:

• You can use artificial sweeteners like Splenda or Aspartame. They are very sweet (so a little will do) but contain almost no calories.
• You can also use natural sweeteners like honey, fructose or maple syrup. They contain fewer calories than sugar, and since they are much sweeter you need less. But remember that they still do contain calories. Natural sweeteners are a great option if you just want to sweeten something a little. But if you want to use a large amount, then rather don’t go this route.
• Add naturally sweet foods like fresh or dried fruit to your dessert. This will reduce your need for additional sugar and at the same time provide you with many important vitamins and fiber.

Reducing other simple carbohydrates
Of all carbohydrates, sugar is the one that causes most damage. But there are other simple carbohydrates that have a quite similar effect on our body. Refined products like white flour also contain simple carbohydrates. These are stored as fat when you eat too many of them, so you should reduce these foods as well when you want to lose weight.

The best way to do this is to swap white flour with whole grain flour. You can completely replace it or mix the two, depending on how much you need or want to reduce calories. The good thing about a whole grain muffin is that it also fills you quicker and better than one made of white flour. So you will eat less.

Reducing portion sizes
One of the best and most effective ways of reducing calories is certainly simply eating less. I’m not saying you should have tiny portions. You don’t really need five scoops of ice-cream, two would also do. Rather stick to smaller portions and enjoy them without having to worry too much about the calories.