Caramel Dream 


 Approximately 6 people

Bottom
45 g butter
¼ cup water
Polynesian ½ vanilla pod
75 g sugar
1 egg
45 g wheat flour
1 tablespoon good cocoa
¼ teaspoon baking powder
A little taste neutral oil (eg corn oil) to lubricate the molds with

Caramel Syrup
125 g sugar
½ cup water

Caramel Creme
3 bl isinglass
4 cups whipping cream
¾ of the cooled caramel syrup

Glass Caramel (6-10 pcs.)
Approximately 100 g of icing sugar

In addition,
6 small molds with bottom (about 4 cm high and approx. 4 cm in diameter)

Butter Baked Lemon Moon

Approximately 14 people

Dough A
Polynesian 1 vanilla pod
125 grams of cane sugar
250 grams of room temperature butter
125 g icing sugar
150 g ground temperate whole eggs
100 g ground tempered egg yolks
190 g plain flour
65 g of corn starch
Grated zest and juice of 1 lemon washed

Dough B
125 g of pure raw marzipan
85 g sugar
50 g of room temperature butter
75 g ground temperate whole eggs
A little neutral oil to lubricate the spring form with
(silicone grease is not the form)

Lemon Glaze
Grated zest of 1 lemon washed
Juice of ½ lemon
150 g of icing sugar
Possibly. some water
10 coarsely chopped unsalted pistaciekerner

In addition,
1 tin or silicon form (approximately 24 cm in diameter)

Pumpkin Ginger Cupcakes



  • 2 cups all-purpose flour
  • 1 (3.4 ounce) package instant butterscotch pudding mix
  • 2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • 1/3 cup finely chopped crystallized ginger
  •  
  • 1 cup butter, room temperature
  • 1 cup white sugar
  • 1 cup packed brown sugar
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 1 (15 ounce) can pumpkin puree

 

Lemon Daisy Cupcakes

1 package (2-layer size) white cake mix

  • 24 NILLA Wafers
  • 3 (1 ounce) squares BAKER'S Semi-Sweet Chocolate, melted
  • 2 (3.4 ounce) packages JELL-O Lemon Flavor Instant Pudding
  • 2 cups milk
  • 2 cups thawed COOL WHIP Whipped Topping
  • 2 cups JET-PUFFED Miniature Marshmallows

Red Velvet Cupcakes

  • 2 1/2 cups flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup butter, softened
  • 2 cups sugar
  • 4 eggs
  • 1 cup sour cream
  • 1/2 cup milk
  • 1 (1 ounce) bottle McCormick® Red Food Color
  • 2 teaspoons McCormick® Pure Vanilla Extract
  •  
  • Vanilla Cream Cheese Frosting:
  • 1 (8 ounce) package cream cheese, softened
  • 1/4 cup butter, softened
  • 2 tablespoons sour cream
  • 2 teaspoons McCormick® Pure Vanilla Extract
  • 1 (16 ounce) box confectioners' sugar

 

White Chocolate Raspberry Cheesecake

  • 1 cup chocolate cookie crumbs
  • 3 tablespoons white sugar
  • 1/4 cup butter, melted
  • 1 (10 ounce) package frozen raspberries
  • 2 tablespoons white sugar
  • 2 teaspoons cornstarch
  • 1/2 cup water
  • 2 cups white chocolate chips
  • 1/2 cup half-and-half cream
  • 3 (8 ounce) packages cream cheese, softened
  • 1/2 cup white sugar
  • 3 eggs
  • 1 teaspoon vanilla extract

 

Satiny Chocolate Glaze





  • 3/4 cup semisweet chocolate chips
  • 3 tablespoons butter
  • 1 tablespoon light corn syrup
  • 1/4 teaspoon vanilla extract

 

Tiramisu Layer Cake

  • CAKE:
  • 1 (18.25 ounce) package moist white cake mix
  • 1 teaspoon instant coffee powder
  • 1/4 cup coffee
  • 1 tablespoon coffee flavored liqueur
  •  
  • FILLING:
  • 1 (8 ounce) container mascarpone cheese
  • 1/2 cup confectioners' sugar
  • 2 tablespoons coffee flavored liqueur
  •  
  • FROSTING:
  • 2 cups heavy cream
  • 1/4 cup confectioners' sugar
  • 2 tablespoons coffee flavored liqueur
  •  
  • GARNISH:
  • 2 tablespoons unsweetened cocoa powder
  • 1 (1 ounce) square semisweet chocolate

 

Banana Cake VI

  • 3/4 cup butter
  • 2 1/8 cups white sugar
  • 3 eggs
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 1 1/2 cups buttermilk
  • 2 teaspoons lemon juice
  • 1 1/2 cups mashed bananas
  •  
  • 1/2 cup butter, softened
  • 1 (8 ounce) package cream cheese, softened
  • 3 1/2 cups confectioners' sugar
  • 1 teaspoon vanilla extract

 

 

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