Article by Maggie David

A cake is a universal favorite, no matter what age you are. If you are clueless about how to bake cake, do not fret – there are thousands like you, who like to bite into a cake, but are completely clueless about how to bake one! Chances are that you have always wanted to get a grip on some simple recipes about how to bake cake, but never found the right opportunity to ask the right person.

Milk cake is a kind of a cake which is the dream of any and everyone who is into baking. Not only easy to bake but this item happens to steal everyone’s heart in the family – no matter what age.

Recipes for milk cake are many and varied since this cake is eaten in nearly every corner of the world. There is dispute over where it was first created. Some say it originated from Nicaragua as this cake is very popular in Nicaragua, Mexico, Cuba, Puerto Rico, and Guatemala, with others saying from Thailand, India, Japan and China. However, every family seems to have developed its own way to bake this amazing dish so really does it matter where it was first conceived.

Here are two of the most popular recipes to bake milk cake – with more recipes on my website – the link to this site is below.

Recipe #1: The ingredients that you require for this milk cake are:1 litre of whole milk, 1/2 tsp tartaric powder, 1-2 tsp lemon juice, 100 gm sugar, 1 tsp corn flour 6-8 threads of saffron soaked in 1 tbsp water.

If you want to decorate the milk cake, you can do wonders with some amount of silver leaf, 1/2 tsp green cardamom powder, some finely chopped dried fruits and 1-2 tbsp cream.

The process to bake this milk cake is simple. Add tartaric powder taking small pinches at a time and pour over boiling milk with the lemon juice, till the milk starts to curdle. You have to aim to reduce the liquid to half its original amount. Mix in the sugar and continue with your mixing, till the mixture thickens. Then add the corn flour, dissolved in a little milk. Keep the mixture on the stove to simmer for about 3 to 4 minutes. Add the saffron.

Then spread the mixture on a greased tray. The thickness of the layer should be about one and a half inches. You could also use a transparency sheet. Allow the mixture to cool.

Your milk cake is ready. Before serving, decorate with silver leaf, sprinkle cardamom powder and a bit of cream.

Recipe #2: This milk cake originates from Thailand. For baking this kind of milk cake, you need

1 cup flour, 1/2 cup coconut flour, 1 tbsp baking powder, 1/2 tsp salt, 1 tsp cornstarch, 1/2 cup sugar, 3ǚ cup coconut milk, 1 cup water, 1 tsp vanilla, 1 tbsp oil 1/4 cup unsweetened applesauce.

First of all, preheat oven to 350F. Then take a 9″ round cake pan and grease and flour it. Sift together the flours, baking powder, salt and cornstarch. Use your hand to mix in sugar, coconut milk, water, vanilla, oil, and applesauce.

Then bake for 25-30 minutes and you are ready to serve your Thai milk cake.

There are plenty of good and easy hot milk cake recipes from other parts of the world too. These are simple to bake and my website can offer you several recipes to bake this type of cake at home.

Why not pay me a visit at

http://www.bakecakesnow.com Or

http://www.frostingandicingrecipes.com

The author lives on 1.5 acres of beautiful untouched bushland about 120km North West of Sydney Australia. We enjoy a sub-tropical climate and receive daily visits from a myriad of native birds which lasts from first light until dark. (Then the owls and possums come out)We buy as much of our produce as we can from local farmers realizing the importance natural methods of growing food and the crucial element of mineral rich soils.










In this video, Betty demonstrates how to make Carrot Cake with Cream Cheese Frosting, a favorite recipe in her family. It takes a little preparation, but you will find the procedure is not difficult, and it is *totally* worth the effort! Ingredients: 2 cups self-rising flour 2 teaspoons ground cinnamon 2 cups sugar 1 1/2 cups vegetable oil (I used peanut oil.) 4 whole eggs 2 cups finely grated raw carrots 8 oz. can crushed pineapple, drained 1/2 cup chopped pecans 1/2 cup sweetened flaked coconut Stir 2 cups flour, 2 cups sugar, and 2 teaspoons cinnamon together. Add 1 1/2 cup vegetable oil and 4 eggs. Mix well. Add 2 cups finely grated carrots, 8 oz. crushed pineapple (drained), 1/2 cup pecans, and 1/2 cup coconut. Blend thoroughly. Pour this mixture into 3 prepared 9-inch cake pans. (To prepare the pans, spread butter on the bottom and sides, then place a circle of waxed paper on the bottom. Spread more butter on top of the waxed paper and sprinkle with a small amount of flour. Shake the pan from side to side, coating the bottom and sides with a light dusting of flour. Pour off any excess flour.) Bake the cake mixture for 30 to 35 minutes in an oven that has been preheated to 350 degrees. Watch carefully to make sure the cake does not burn. To test for doneness, insert a toothpick in the center of the cake, and, if it comes out clean, the cake is done. Cool. Frost with Cream Cheese Frosting (below). When frosting the cake, remove one cake layer at a time from its pan …
Video Rating: 4 / 5

Duncan Hines Coconut Layer Cake Mix 18.25 oz – 6 Unit Pack

  • One of the hard to find Duncan Hines flavors
  • Duncan Hines, the man, was one of the most respected food critics in America
  • You can be sure your cake will be moist and delicious every time with these mixes
  • Be sure to visit Hometown Favorites Storefront for hundreds of other hard to find food favorites!
  • 6/18.25oz boxes

Duncan Hines, the man, was one of the most respected food critics in America when he founded the brand over 50 years ago. Today, these mixes and frostings are developed in memory of his inventive spirit to inspire your love of baking. Use them as your starting point to exciting desserts.

List Price: $ 17.29

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