...COSTING PROJECT Guided by :Prof. Arti Modi Prepared by: Anjali Moolrajani -66 Vinay Iyer -76 Ankit Lodhia - 86 Shalikram Padhya - 96 Vishal Satra - 106 Description of cake/ Introduction Chocolate cake recipe is easy to follow and the ingredients are staples in most kitchens. The result is rich, moist, and absolutely delicious. Children will be licking their lips and picking up the last crumbs from their plates after trying a slice of this chocolate cake. Depending on the financial budget one has to take decision .Do take your accountant views on this. All other legal and government related jobs have to be completed prior to operations. Few actions like registration, taxes and water and electricity connections, No objection for authorities to start bakery in that particular area. The Four Most Important M s of any business which are applicable to bakery business are . Man Bakery requires skilled bakers either you hire bakers or learn bakery skills from good professional bakery schools/institutes. Other s could be expert accountants/sales/procurement people if you plan to run bakery on a bit larger scale. Money Finances has to be arranged as first step open a current account in nearby bank. Check with the accountant on amount of money you would require for raw material, packaging material, fuel overheads. To avail finances you can source it from bank loans, personal savings, credit card...
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...CAKES RECIPE 1. EASY CHOCOLATE CAKE Ingredients * 3 cups (750 mL) all purpose flour * 2 cups (500 mL) granulated sugar * 2/3 cups (150 mL) cocoa powder * 2 tsp (10 mL) baking soda * 1/2 tsp (2 mL) salt * 2 cups (500 mL) cold coffee or water * 1 cup (250 mL) vegetable oil * 2 tsp (10 mL) vanilla * 3 tbsp (45 mL) cider vinegar Preparation In large bowl, whisk together flour, sugar, cocoa powder, baking soda and salt. Whisk in coffee, oil and vanilla. Stir in vinegar. Prepare pans as per below. Pour in batter, smoothing top. Bake in 350°F (180°C) oven until cake tester inserted into centre comes out clean (see below for times). Let cool for 10 minutes. Invert onto rack and remove pan. Remove paper; let cool completely. Metal Pan Size: One 13- x 9-inch (3.5 L) cake pan; Grease and line with parchment paper; Bake 30 to 35 minutes. Metal Pan Size: Two 8-inch (1.2 L) or 9-inch (1.5 L) round cake pans; Grease and line with parchment paper; Bake 20 to 25 minutes. Metal Pan Size: Two 8-inch (2 L) or 9-inch (2.5 L) square cake pans; Grease and line with parchment paper; Bake 20 to 25 minutes. Metal Pan Size: 24 muffin cups for cupcakes; Grease or line with paper cups; Bake 18 to 20 minutes. 2. FABULOUS FUDGE CHOCOLATE CAKE * 2 1/4 cups all-purpose flour * 2 teaspoons baking soda * ½ teaspoon salt * 1/2 cup butter * 2 1/2 cups packed brown sugar * 3 eggs * 1 1/2...
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...1 1.1 CAKES AND PASTRIES Introduction Bakery products have become very popular throughout the country. Breads and biscuits are the most common products but other items like cakes, pastries, cream-rolls, cookies etc. are also not lagging far behind. These items are consumed by people of all age groups across the board. Nature of these products is such that the consumers prefer fresh items. Shelf life of cakes & pastries is limited and thus local manufacturers enjoy distinct advantage. In spite of continuous increase in the consumption of these items during last few years, the per capita consumption is still very low compared to the advanced countries. There is, thus, good scope for these items. A good pastry is light and airy, easily broken in the mouth (what is called 'short' eating), but firm enough to support the weight of the filling. The dough must be well mixed but care must be taken not to overmix the pastry. This results in long gluten strands and toughens the pastry. Thus, the manufacture of good pastry is something of a fine art. 1.2 Objective The primary objective of the model report is to facilitate the entrepreneurs in understanding the importance of setting up unit of cakes and pastries. This model report will serve as guidance to the entrepreneurs on starting up such a new project and basic technical knowledge for setting up such a facility. 1.3 Raw Material Availability The all important raw materials will be wheat flour, sugar, eggs and ghee for which...
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...Orange Cake Ingredients 1 1/2 cups all-purpose flour (180gm) 1 tsp. baking powder 1/2 tsp. salt 1 pinch of salt (for whipping egg whites) 1/2 cup butter/margarine, at room temperature (112gm) 3/4 cup sugar, grinded (150gm) 2 large eggs (or 3 small ones), at room temperature juice from 1 orange (one third of a cup) zest from 1 orange (about 1 tbsp.) 1 tsp. vanilla essence Simple Orange Glaze Ingredients 1 cup icing sugar 1/4 tsp. orange zest (optional) 4-5 tbsp. freshly squeezed orange juice Instructions First, separate the yolks from the egg whites. Set aside in different bowls. Grate the zest off the orange using a zester or the fine plane of your grater. Take care to ONLY grate the orange, not the white part (pith). The white part is very bitter and will change the taste of your cake, so keep turning the orange as you zest it. Preheat the oven to 170C. Grease and line an 8" round pan. Beat the butter and sugar until light and creamy. Add the egg yolks one at a time, beating well after each addition. Next add the orange juice, vanilla essence and orange zest and beat. Add the flour and beat it in. Set aside. Wash the whisk attachments and dry them well. In a separate bowl, whisk the egg whites until frothy, then add a pinch of salt to them and keep beating until the egg whites form stiff peaks. The salt helps to stabilize the egg whites. Add a third of the egg whites into the cake batter and stir it in with a spatula or wooden spoon...
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...piggies. I googled in youtube, watched the games, the short stories just to find out what the fuss was all about, what is this "angry birds' all about. why are they so angry, wwwhat makes them so furious, so now I know.......... Five angry, fuming, birds, Batrisyia told me, each one of these birds has its own specialty and unique characters, the red one was the main character but it does not have any special ability, and ...... to be continued...haha..... i don't really know actually, have to do more homework on them. Actually I am waiting for the catapult to dry properly, before I put all the angry birds on the cake, this is just a seneak preview, my friend will collect this cake tomorrow afternoon. OUCH! dah lah kena lastik, nak ambik telur, jatuh terhempap pulak dengan bata bata ni..... gotta go..... Posted by zue at 5:18 AM 4 comments Labels: 3D cake Friday, December 2, 2011 love letters cupcakes "in you, i have found the greatest joy in my life', her feeling is expressed via these cupcakes " i love you more than watching movies on rainy days" , yes we all love watching movies, I know i do, especially the romantic love story like "Sleepless In Seattle", "you've Got mail", Pretty woman', 'ghost' and also 'The Last of the Mohicans', just to name a few..... on rainy days.....makes it even more special, lying on the sofa, together gether, with blankets covered and some titbits , popcorns on the coffee table, with lights dimmed, and you will be...
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...Arrange clean thin, cotton kitchen towel on counter; sprinkle with powdered sugar. Combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Combine eggs and sugar in large bowl; beat until thickened. Add pumpkin; beat until well mixed. Stir in flour mixture. Spread batter evenly into prepared pan. Sprinkle with walnuts, if desired. Bake for 13 to 15 minutes or until center springs back when lightly touched. Immediately loosen cake from edges of pan; invert onto prepared towel. Remove pan; carefully peel off paper. Roll up cake in towel while hot, starting with 10-inch side. Cool completely on wire rack. Beat cream cheese, 1 cup powdered sugar, softened butter and vanilla in small bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic food wrap; refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.. - Be sure to put enough powdered sugar on the towel before rolling up cake so it will not...
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...Moist Chocolate Cake Author: Jennifer Hill Recipe type: Dessert Prep time: 15 mins Cook time: 35 mins Total time: 50 mins Serves: 12 UPDATE: Fluffy Chocolate Frosting recipe HERE. To use this recipe for cupcakes, preheat oven to 375 instead, and line two 12-cup muffin tin with paper liners. Divide batter evenly among cups and bake 20-25 minutes, until tops spring back when gently pressed and a toothpick inserted in the centre comes out with just a few moist crumbs. Makes 24 cupcakes. Ingredients 1¾ cups all purpose flour 2 cups granulated white sugar ¾ cup unsweetened cocoa powder 1½ tsp baking soda ¾ teaspoon salt 2 large eggs 1 cup buttermilk (or substitute by putting 1 tbsp white vinegar in a cup then filling the rest up with milk; let stand 5 minutes until thickened) ½ cup butter, melted 1 tbsp vanilla extract 1 cup hot coffee (or 2 tsp instant coffee in 1 cup boiling water) Instructions Preheat oven to 350 degrees. Grease and flour two 9-inch baking pans (or line with parchment paper circles) and set aside. In the large bowl of a standing mixer, stir together flour, sugar, cocoa, baking soda, and salt. Add eggs, buttermilk, melted butter and vanilla extract and beat until smooth (about 3 minutes). Remove bowl from mixer and stir in hot coffee with a rubber spatula. Batter will be very runny. Pour batter evenly between the two pans and bake on middle rack of oven for about 35 minutes, until toothpick inserted in centre comes out clean with just...
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...CHOCOLATE CAKE INGREDIENTS 2 cups all-purpose flour 2 cups sugar ¾ cup unsweetened cocoa powder 2 teaspoons baking powder 1½ teaspoons baking soda 1 teaspoon salt 1 teaspoon espresso powder 1 cup milk ½ cup vegetable oil 2 eggs 2 teaspoons vanilla extract 1 cup boiling water INSTRUCTIONS Preheat oven to 350º F. Prepare two 9-inch cake pans by spraying with baking spray or buttering and lightly flouring. For the cake: Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl or the bowl of a stand mixer. Whisk through to combine or, using your paddle attachment, stir through flour mixture until combined well. Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter. Beat on high speed for about 1 minute to add air to the batter. Distribute cake batter evenly between the two prepared cake pans. Bake for 30-35 minutes, until a toothpick or cake tester inserted in the center comes out clean. Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely. FROSTING INGREDIENTS 5 egg whites 1½ cup sugar 2½ sticks unsalted butter at room temp cut into small chunks (284 grams) INSTRUCTIONS Important! Make sure you thoroughly clean your whisk attachment, handheld whisk, and mixer bowl to remove all traces of grease/oil. Place medium saucepan with 1 inch of...
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...The White Powder Mystery The purpose of this experiment is to figure out who sabotaged Luigi’s cake with a mystery substance. The way we did this was by testing the multiple mystery powders to see there reactions to vinegar, iodine, and heat. The vinegar tests for the presence of acid, the iodine tests for the presence of starch, and heat to test for burning point. The items needed to complete this lab are a Bunsen burner, tin foil, plastic film, iodine, vinegar, baby powder, baking powder, baking soda, flour, corn starch, and powder sugar. I believe that toad sabotaged Luigi’s cake because no one suspects the toad. 1) You need to gather all the materials. Including mystery substances 1-6 2) Put mystery powder 1 on the plastic film in two piles, and test its reaction to vinegar then to iodine. Repeat this for mystery powders 2-6. 3) Record results 4) Make 6 small bowls out of the tin foil to hold the mystery powders. 5) Connect the Bunsen burner hose. 6) Turn on the gas and light with a striker. 7) Hold the tin foil bowls with the mystery powders in them with tongs, and then move the bowls over the flame for 20 to 30 seconds. 8) Record results Observations Vinegar Iodine Heat A White powder, Blue tint No Fizz No reaction Burned around edges B White powder, fine, clumps together Fizz Reaction Smokes, burns edges C fine powder, clumps Fizz No reaction No heating reaction D clumps, yellow tint, soft No Fizz Reaction Very quick reaction, Flames E very soft, very fine...
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...INTRODUCTION Cakes celebrate the ceremonies and milestones of our lives birthdays, weddings, and almost any other festive occasion and for good reason. No matter the variety layer cakes, sheet cakes, Bundt cakes, cheesecakes brought to the table at the end of the meal, a cake always elicits admiration. Cookies are delightful and pies are tasty, but no dessert is quite as impressive as a beautifully baked and finished cake. Cake recipes don't have to be fussy and difficult, however. Simple, unfrosted varieties such as pound cakes and coffee cakes are just as delicious as their showier layered cousins. In this primer, we'll explain the differences between the various types, as well as the basic steps that are common to nearly all cake recipes. If you're a novice baker, you can start with the simple pound and angel food cakes in the list below and move on to more complicated recipes as you gain confidence. And if you're already experienced, understanding the different categories of cakes and the various options for finishing them will give you a basis for experimenting and creating recipes of your own. 1 AIMS The general aim of this article is to bake a fruit cake that is within an acceptable range of edibility and social acceptability, within an acceptable range of resource expenditure in terms of cost and time. OBJECTIVES In order to achieve the general aim, you will need to achieve the following objectives: 1. To mix and blend ingredients to an adequate standard 2. To...
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...How to Bake a Cake A favorite dessert at a birthday party or wedding is always a delicious cake. Most people look at it as the go-to dessert which comes in many different flavors to suit everyone’s taste buds. Cakes that are made from scratch tend to taste way better than store bought cakes, but many may not know how to bake a cake; this will help you step by step on how to bake a cake for your next upcoming event. The first thing you will need to do is preheat the oven to 350 degrees. You need to start gathering all the materials, such as milk, eggs, flour, sugar, baking powder, salt, shortening, vanilla extract, and the baking utensils. Depending on how big or small you want the cake will determine what size pan you should use. Make sure the pan is deep and round so it will rise while baking in the oven. To begin the actually baking portion you must measure out the ingredients before adding them together so the process will go a little faster. All the measurements must be exact so the cake will taste how it’s supposed to. You will need to measure out 2 ¼ cups of flour, 1 ½ cups of sugar, 3 teaspoons of baking powder, 1 teaspoon of salt, ½ cup shortening, ¾ cup of milk, 1 ½ teaspoons vanilla, ¼ cup of milk, and 2 eggs. Next, mix together the flour, sugar, baking powder, and salt into a large bowl. Then, add in the shortening and pour in ¾ cup of milk and 1 ½ teaspoons of vanilla. It’s best to use an electric mixer, but if you don’t have one then a fork will do the...
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...Tye Dye cup Cakes 1 box Betty Crocker® SuperMoist® white cake mix Water, vegetable oil and egg whites called for on cake mix box Betty Crocker® gel food colors or paste food colors (red, orange, yellow, green, blue and purple) 2 containers (1 lb each) Betty Crocker® Rich & Creamy white frosting 1 Heat oven to 350°F (325°F for dark or nonstick pans). Place white paper baking cup in each of 24 regular-size muffin cups. 2 Make cake batter as directed on box for cupcakes, using water, oil and eggs. Divide batter evenly among 6 medium bowls. Add a different food color to each bowl to make red, orange, yellow, green, blue and purple. Place 1 level teaspoon of each color batter into each muffin cup, layering colors in order of rainbow—red, orange, yellow, green, blue and purple. Do not stir! Each cup will be about half full. 3 Bake 17 to 23 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove cupcakes from pans; place on cooling racks. Cool completely, about 30 minutes. 4 Meanwhile, divide frosting evenly among 3 medium bowls. Tint 1 red, 1 yellow and 1 blue with food colors. Refrigerate about 30 minutes. 5 In large (16-inch) disposable decorating bag fitted with #6 star tip, place spoonfuls of each color of frosting side by side, alternating colors and working up from tip of bag. Do not mix colors together. Starting at 12 o’clock on outer edge of each cupcake and using constant pressure on bag, pipe frosting clockwise for 3 rotations...
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...How to Make the Perfect Cake! Cake: Strawberry Decadence Cake Mix Ingredients: 2 1/4 cups Cake flour 1 1/2 cups Sugar 3 teaspoons Baking powder 1 teaspoon Salt 1/3 cup Vegetable oil 1 cup Milk 1 1/2 teaspoons Vanilla Extract 2 Egg whites Whisk Other Ingredients: 20 ounces of Strawberries Cool Whip 2 9 x 13-inch round pan Wooden Spoon Mixer Pam 2 Mixing Bowl There are four steps that one must follow exactly in order to make a perfect cake: 1. Preparation 2. The Cake Mix 3. Putting the Cake Together 4. Enjoy Step 1: Preparation The most important part of baking a cake is the preparation that must be done before you start. First get out all the ingredients needed to make the cake and separate the cake mix ingredients from the other ingredients that you will need later on, except the two mixing bowls and the mixer, which will be needed to make the cake mix. Then you need to use Pam to spray the two 9 x 13 inch round pans, so that the cake won’t stick and can be dumped from the pan once it has been baked. Finally pre-heat the oven to 350F. Step 2: The Cake Mix Now it is time to make the cake mix that will be used to make the cake. (This is the stuff that amateurs get from the cake box at the store) Jesse Long Tuesday, April 24, 2012 10:26:12 AM ET 04:0c:ce:d2:70:d6 In the mixing bowl add the 2 1/4 cups of flour, 1 cup of sugar, 3 teaspoons of baking powder, 1 teaspoon of salt, 1/3 cup of vegetable oil, 1/2 a cup of milk, and the 1 1/2 teaspoons of vanilla extract...
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...Orange Pound Cake Ingredients 1/2 pound (2 sticks) unsalted butter, at room temperature 2 1/2 cups granulated sugar, divided 4 extra-large eggs, at room temperature 1/3 cup grated orange zest (6 oranges) 3 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1 teaspoon kosher salt 3/4 cup freshly squeezed orange juice, divided 3/4 cup buttermilk, at room temperature 1 teaspoon pure vanilla extract To glaze one loaf (optional): 1 cup confectioners' sugar, sifted 1 1/2 tablespoons freshly squeezed orange juice Directions: Heat the oven to 350 degrees. Grease and flour two 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans. Line the bottoms with parchment paper. Cream the butter and 2 cups of the granulated sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, or until light and fluffy. With the mixer on medium speed, beat in the eggs, one at a time, and the orange zest. In a large bowl, sift together the flour, baking powder, baking soda, and salt. In another bowl, combine 1/4 cup of the orange juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean. While the cakes bake, cook the remaining 1/2 cup of granulated sugar with the remaining 1/2 cup orange juice in a small saucepan over low...
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...THE McGEE CAKE COMPANY In early 2001, Doc and Lyn McGee formed the McGee Cake Company. The company produced a filling of cakes, and its specialties included chess cake, lemon pound cake, and double-iced, double-chocolate cake. The couple formed the company as an outside interest, and both continued to work at their current jobs. Doc did ail the baking, and Lyn handled the marketing and distribution. With good product quality and a sound marketing plan, the company grew rapidly. In early 2006, the company was featured in a widely distributed entrepreneurial magazine. Later that year, the company was featured in Gourmet Desserts, a leading specialty food magazine. After the article appeared in Gourmet Desserts, sales exploded, and the company began receiving orders from all over the world. Because of the increased sales, Doc left his other job, followed shortly by Lyn. The company hired additional workers to meet demand. Unfortunately, the fast growth experienced by the company led to cash flow and capacity problems. The company is currently producing as many cakes as possible with the assets It owns, but demand for its cakes is still growing. Further, the company has been approached by a national supermarket chain with a proposal to put four of its cakes in all of the chain's stores, and a national restaurant chain has contacted the company about selling McGee cakes in its restaurants, The restaurant would sell the cakes without a brand name. Doc and Lyn...
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