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Selecting Wedding Cake Recipes

Have you ever considered wedding cake recipes? After all, most people don't put much thought into the cake that is meant to be eaten, and instead focus mostly on the exterior design of the cake instead. The reason that the recipe for a cake always matters, however, has a lot to do with the taste of the cake and the fact that it has to be able to hold up under the demands of the frosting. This is particularly true where a wedding cake is concerned because it often has layers and tons of decorative work.

So, how can a baker go about choosing the right recipes? It all begins with the essential design of the cake in question. Will the cake have to survive being stacked up in many tiers and layers? Will it be frosted with a very heavy icing, such as a rolled fondant? What flavors will the bride and groom prefer? All of these factors are essential in choosing the appropriate recipes for the cake and icing, and it is often quite difficult to make these decisions because it is hard to know which factor is the priority.

First of all, it is important to always remember that the cake is meant to be an enjoyable and delicious dessert, and this means that the baker should encourage the couple to select their cake based solely on this factor.

It is tempting to make the cake more of a display than a food item, but that is missing the point. Picking the flavors and textures should be the essential issue, and only then should they move on to a discussion about the design.

At that point the couple will be told about the cake decorator's personal preferences in icing or frosting in order to help them understand if there are any limitations due to their flavor choices.

What does that mean? Well, if a couple opts for a very delicate white cake, this may be unable to hold up under the weight of a heavy, rolled fondant frosting. The couple may have to choose a different sort of decorative theme if they really want a truly delicate cake with their decorator's traditional look or style.

The next thing that has to be considered is the general structure of the cake as well. Most wedding cakes are going to be put into tiers; and though these might be round, rectangular, or square, they will still need to be able to withstand the pressures of this scenario. A good baker can often make nearly any sort of cake a tiered cake, but the assembly process can become particularly challenging when a cake struggles under the weight of icing and of the manipulation necessary for stacking up cakes.

This means that the final deciding factor around any recipes for wedding cakes and icings is the way that the completed cake will look. Although many people get it backward and ask the baker all about the look of the cake before worrying about its taste and texture, the best bakers will always guide the couple through the process in the best order for optimal results.

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Gluten-Free Pancake Recipes

Article by Jennifer Rigby

Breakfast is the most important meal of the day, yet it has turned into the quickest meal of the day. Cold cereal has replaced all of the homemade recipes in order to resort to speed and ease. The cold cereal is usually saturated with sugar and then vitamins are added back in to bait the consumer into believing that it is a healthy breakfast. Besides cold cereal; coffee, doughnuts, and cinnamon rolls are other options for starting the day. Whatever happened to old fashioned pancakes, eggs, and a side of fruit? Gluten-free pancake recipes are uncomplicated and a great option for breakfast.

An original gluten-free pancake recipe is a great way to begin the day. The key component to consider is the flour blend. Not all gluten-free flour blends are appropriate for pancakes. Some can even make them extremely dense, which is not a very promising beginning to the day. No one wants to be left with lead in their stomachs as they rush out the door. Indigestion or gas is definitely not a pleasurable experience, especially out in public. I have found that rice flour mixed with potato starch and tapioca starch are a great combination. Then, following a traditional pancake recipe, aluminum free baking powder, an egg, olive oil, and water complete the batter. They are now ready to pour onto the sizzling pan for a golden brown breakfast.

For something with more moisture, a gluten-free applesauce pancake recipe is definitely the way to go. I fell in love with this version, when I found that it melted in my mouth and made the flour blend hold together better. In fact, my wheat eating children did not notice when I slipped these pancakes to them. They were just as moist. This was an exhilarating experience for me, discovering that I could indulge in my breakfast just as I did in the past. A smile plastered my face as I heard enthusiastic reviews for their flavor. It is fun to cook again and make new concoctions in the kitchen when a gluten-free recipe rivals a wheat recipe. This requires the same flour blend as the traditional recipe along with baking powder, cinnamon, applesauce, an egg, and some water.

It can be quite challenging to kick the early morning sugar habit. A gluten-free pumpkin pancake will send taste buds into orbit tricking the brain into believing that a treat is for breakfast (that is without adding any sugar). These are heavenly indulgences without all of the guilt. They stand alone without a drop of syrup. I can eat them plain and my favorite addition to them is an all fruit spread. The first time that I endeavored to make this recipe, I did not use wheat in it. With the flour blend added to the batter, my children excitedly shouted, "I want more!" Yes, another success in the kitchen with this early morning surprise. Not only were they gluten-free, but no one in the family recognized that fact. It is fascinating how a little pumpkin can make a binding and moisture content that is otherwise not there. Along with the flour blend and pumpkin, I added cinnamon, baking powder, an egg, olive oil, and some water. What an easy, yet enjoyable and filling jump start to the day.

Now, no more excuses entertaining the idea of a quick sugary breakfast (if you are on a gluten-free diet that is challenging anyway). The options for gluten-free pancakes are endless according to personal preference. For starters, try the traditional, applesauce, or pumpkin to find the best option for a magnificent foundation designed for a healthy day!

Buttermilk pancakes just for you! You need: 2 eggs 2 cups of buttermilk (or milk if you don't have) 2 cups of flour 2 tsp baking powder 2 tsp baking soda a pinch of salt Then mix everything together lightly until the ingredients are wet. Take out 1/4 cup of batter to make perfectly cooked pancakes. They can be bigger but it's harder to cook them. The servings are around 20 pancakes or so. I usually freeze the leftover batter and they come out great again.
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Ham Recipes and Cooking Techniques for the Holidays

Article by Ashley Aikers

Ham has been a favorite entrée since 4900 BC in China. It was popular because it lasted longer than other meats when cured or salted. It became a staple in almost every civilization because the fat was used to flavor and make other foods. Use a fully-cooked ham for the holidays as it takes less time to cook.

Cooking HamsA fully-cooked boneless ham takes only a total of 12 to 15 minutes per pound to cook. Fully-cooked bone-in hams take a little longer at 20 minutes per pound. The bone-in hams have the most flavor.

PreparationScoring the top of a ham enables the glaze to stick and penetrate deep into the meat. Use a sharp knife and cut down about 1/4 inch into the top in a criss-cross pattern. Place the ham, scored side up, in a foil lined baking dish. Cover with foil and cook at 350 degrees for half the total time. A 4-pound fully-cooked boneless ham takes about 1 hour to cook, so cook 30 minutes then apply the glaze.

GlazesMake a cranberry glaze whisking one 16 ounce can of jellied cranberry sauce in a saucepan. Add 1 cup brown sugar, 1/4 cup orange juice, 1/2 teaspoon cinnamon and 1/2 teaspoon allspice. Keep whisking until the mixture comes to a boil, then immediately remove it from the heat. Brush half the glaze on the top and sides of the ham forcing it into the scoring. Increase oven temperature to 400 degrees, do not cover and bake the ham for 15 minutes. Apply the rest of the glaze and bake 15 minutes more. Let the ham rest 10 minutes before carving. Decorate the ham with leftover whole cranberries placing them all around the ham on the platter.

Make apricot glaze in the same way by whisking 1/2 cup apricot jam, 1/2 cup honey, 1 tablespoon cornstarch and 3 tablespoons fresh lemon juice in the pan until it boils. Continue the same way as the cranberry glaze and garnish with dried apricots.

To make brown sugar with mustard glaze, combine 1/8 cup prepared brown mustard, 4 tablespoons honey and 1 cup packed brown sugar in a bowl. Mix well and press onto the top and sides of the scored ham that has had whole cloves inserted into the skin. Bake the ham at 350 degrees for the total time. The glaze may fall of the sides, but just scoop it up and serve it with ham slices.

Ham makes a wonderful holiday treat and there is a great deal of variety in flavors. Try a different flavored glaze every year to decide which one your family enjoys the most.

Victoria Paikin pleased to present this video about Ham And Potato Soup. That is easy to make and will be a hit with the family. To Print The Recipe go to:www.recipelion.com For more free easy recipes, cooking tips and tutorials go to www.RecipeLion.com Ham And Potato Soup: www.easy-recipes-with-twist.com Follow me on Facebook: www.facebook.com Follow me on Twitter: twitter.com 2 strips of naturally smoked bacon 1 cup cubed ham (you can use leftover ham) 3 small potatoes, peeled and cubed 1 celery rib, chopped 1/2 large green pepper, chopped 1/2 large onion, chopped 2 tablespoons butter 2 tablespoons olive oil 1/3 cup chopped parsley 1 low sodium bouillon cube 2 tablespoons flour 2 teaspoons cajun seasoning mix 1 1/2 L water Salt and pepper to taste In large saucepan on medium high heat melt butter and olive oil. Add sliced bacon and crisp it for couple of minutes. Take it out and add the ham. Crisp it as well and then take it out. Add the Louisiana holy trinity -- celery, pepper and onion to oil and let it caramelize for couple of minutes as well. Add potatoes and mix it in. Let it cook for 2 more minutes. Then add Cajun seasoning, bouillon cube, parsley and flour. Mix it in oil until the flour is incorporated well. Then add water and deglaze the bottom of the pan -- it means that you need to scrape all the sticky bits from the bottom of the pan. Add back the ham and season it with salt and pepper. Pop the lid on, lower the heat to medium low and let it cook for 20 ...
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