...MINISTRY OF EDUCATION NATIONAL ECONOMICS UNIVERSITY | Case 4 : Sift Cupcake and Dessert Bar | Crafting & Executing Strategy | Group 4 | Nguyễn Hữu Hoàng TCTT55B 11131517 Lê Bảo Trung TCTT55B 11134223 Đặng Xuân Minh TCTT55B 11132620 Lê Trọng Quang TCTT55B 11133260 Nguyễn Như Tiến TCTT55B 11133931 Vương Đức Kiên TCTT55B 11131994 Dương Diệu Hoa TCTT55B 11131416 Đinh Tuấn Hoàng TCTT55B 11131538 Nguyễn Trường An TCTT55B 11130020 Hoàng Tiến Nhật Anh TCTT55A 11130185 Vũ Ngọc Tú ...
Words: 5821 - Pages: 24
...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...
Words: 467 - Pages: 2
...---- ---- ---- ---- ---(image 3)aramel Apple Bites Like this page, click share and you'll have this recipe for later. Ingredients 10 small granny smith apples 1 envelope knox gelatin ½ cup water ½ cup coconut milk 2 drops yellow food coloring 1 envelope Land o Lakes caramel hot chocolate (Regular would do just fine if you can’t find caramel) ¼ cup sugar ½ cup butterscotch schnapps (omit for non-alcohol version) lemon juice Instructions Half and hollow out apples cutting them from the stem down. I used a melon baller to hollow the apples and it worked well. After hollowing them squeeze some lemon juice on top to reduce browning. Mix your ½ cup water with your envelope of hot chocolate in a medium sized sauce pan. Whisk it to make sure all the chocolate is combined. Add the ½ cup of coconut milk, whisk again. Sprinkle your gelatin on top and let it sit a few minutes. Turn on low/medium heat and mix the gelatin until all is combined. Add ¼ cup sugar and simmer slightly until sugar is combined. Add your food coloring until you get the caramel color desired. I used two drops. Let mixture cool to warm. Pour in your ½ cup of butterscotch schnapps. (Omit for non-alcohol version) With your apples arranged so they fit tightly and secure on a cookie sheet, pour your caramel jello mixture into your apples. Refrigerate for a few hours or overnight. Cut halves in quarters and those quarters in half again. Serve immediately. (The lemon...
Words: 5288 - Pages: 22
...chopped -100g unsalted butter, chopped -3/4 cup (165g) caster sugar -3 eggs, lightly beaten -1 tsp vanilla extract -1 1/2 cups (225g) plain flour -2 tbs cocoa powder -1/2 tsp baking powder -1 cup (150g) icing sugar Step1 Preheat the oven to 175°C. Line 2 baking trays with baking paper. Step 2 Place the dark chocolate and chopped butter in a heatproof bowl over a pan of simmering water over low heat (make sure the bowl doesn't touch the water). Stir mixture until melted and smooth, then remove the bowl from the heat and stand for 5 minutes to cool. Step 3 Using a wooden spoon, stir caster sugar into chocolate until dissolved. Gradually add eggs, stirring until well combined. Add vanilla, flour, cocoa and baking powder and mix until a smooth dough. Cover and chill for no more than 30 minutes to firm. Step 4 Use hands to roll 2 level tablespoons of the dough into a ball. Repeat until you have 14 balls. Sift the icing sugar into a dish, then dip each ball into the dish and dust heavily in icing sugar and place on the prepared trays about 2cm apart. Bake the snowballs for 10-12 minutes until firm to the touch. Cool on the trays. Christmas Brownies • • • • • • • • • 250g butter, chopped 250g good-quality dark chocolate, chopped 3 eggs 1 cup firmly-packed brown sugar 3/4 cup plain flour, sifted 1/4 cup self-raising flour, sifted 1 cup frozen raspberries 1/2 cup white chocolate bits icing sugar mixture,...
Words: 706 - Pages: 3
...|Got a Bake Sale? Tropical Crunch Bars are Perfect | |2 yellow or butter cake mixes | |4 eggs | |1 C vegetable oil | |2 8 oz pkgs cream cheese, softened | |1/2 C sugar | |4 T crushed pineapple | |5 T shredded coconut | | | |Heat oven to 350 degrees F. | |In a bowl, mix the cake mixes, 2 eggs, and oil. The dough will be slightly crumbly. | |Press half of the dough into a 13×9 baking pan. ...
Words: 272 - Pages: 2
...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...
Words: 983 - Pages: 4
...Business Name: NOMNOMNOM Kitchen Location: Washington Operating Permit- $603 Food Handlers Permits- $10 Each $60 Total Our plan is to provide local marijuana dispensaries with medicated cupcakes! We will be offering three varieties which offer different strength levels. We will utilize a community kitchen until we are able to locate and budget a store front. The community kitchen is located in Kirkland, and is currently operating with proper zoning permits. The price is $500 per month which includes; water, electricity, maintaining permits, full use of commercial kitchen, dish wash station, multiple hand washing stations, dry storage, walk in refrigerator, and separate prep areas. Menu: White Luxury- Vanilla cupcake with white chocolate buttercream, and real gold dust! Strongest potency $15 retail. Wholesale 36 for $450, 12 for $140, 6 for $60, can make other packages, check for specials. Tooty Fruity- Strawberry cupcake filled with fresh strawberry cream, topped with mixed berry buttercream, and garnished with sliced strawberry! Middle of the road potency $8 retail. Wholesale 36 for $195, 12 for $65, 6 for $30, can make other packages, check for specials. Decadent Chocolate- Chocolate cupcake filled with chocolate mousse, topped with chocolate buttercream, and garnished with fudge drizzle. Lowest potency $5 retail. Wholesale 36 for $100, 12 for $45, 6 for $20, can make other packages, check for specials. Food Supplies Needed: Plan is to only have to shop on...
Words: 897 - Pages: 4
...l INVESTIGATORY PROJECT CHOCOLATE CENTRE RAINBOW CUPCAKES WATCH: http://www.youtube.com/watch?feature=endscreen &v=qOUvq2tiJvU&NR=1 300-400 grams of Butter Cake Mix 60 Grams of butter melted 3/4 of a cup of milk 2 Eggs 200 Grams of Dark chocolate 100 Grams of White chocolate Rainbow choc chips LANZONES CENTRE RAINBOW CUPCAKES 300-400 grams of Butter Cake Mix 60 Grams of butter melted 3/4 of a cup of milk 2 Eggs 200 Grams of Lanzones Rainbow choc chips PROCEDURE: 1. Pour in the butter cake mix. 2. Pour in the 60 grams of melted butter. 3. Pour in the ¾ cup of milk. 4. Add two eggs. 5. Mix and stir well. 6. Sprinkle the rainbow choc chips and blend well. 7. In a cupcake container, fill the bottom with the butter cake mixture. 8. Add in the melted lanzones. 9. Cover it with another layer of butter cake mixture. 10. Put it in the oven for about 10-15 minutes. LANZONES: • local Paete Lanzones which costs only P60 to P100 per kilo. • in season from August to December NUTRITIONAL BENEFITS OF LANZONES: (in season from August to December) One serving of lanzones contains: 86.5 g of moisture 0.8 g of protein 9.5 g of carbohydrates 2.3 g of fiber 20 g of calcium 30 g of phosphorus 13 IU of vitamin A 89 mcg of thiamine 124 mcg of riboflavin 1 g of ascorbic acid 1.1 mg of phytin 1. Lanzones contain riboflavin and thiamine, vitamin B-2 and B-1 respectively. • Riboflavin supports...
Words: 372 - Pages: 2
...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...
Words: 2069 - Pages: 9
...Ultimate Chocolate Cake INGREDIENTS 2 cups (250 g) cake flour 1 tsp. (6 g) salt 2 tsp. (10 g) baking soda 1 tsp. (5 g) baking powder 3/4 cup (69 g) unsweetened cocoa 2 cups (400 g) sugar 3/4 cup (180 ml) vegetable oil 1 cup(240 ml) hot coffee 1 cup (240 ml) milk 2 large eggs 1 tsp. (4 g) vanilla METHOD * Preheat the oven to 350°F; and line 2 x 9" round cake pans with parchment or wax circles. * Sift together flour, salt, baking soda, baking powder, cocoa and sugar in a large mixing bowl. * Add the hot coffee, oil and milk and mix it for about 2 minutes. * Scrape down the sides of the bowl and add the eggs and vanilla. Beat for 2 more minutes. This chocolate cake recipe has a very liquid batter. * Pour batter in prepared cake pans and bake for approx. 30 minutes. The cake is ready when an inserted wooden skewer or cake tester comes out clean or when cake springs back when lightly pressed with a finger. * Let the cake cool in pans for about 10 minutes. Loosen the sides with a knife or metal spatula and invert to a metal rack. Invert again to another rack to prevent the cake from splitting. Yellow Cake INGREDIENTS 2 1/4 cups (281 g) cake flour 2 tsp. (10 g) baking powder 1/2 tsp. (3 g) salt 1 cup (2 sticks) (227 g) butter 2 cups (400 g) sugar 4 eggyolks 2 tsp. (8 g) vanilla 1 cup (240 ml) milk 4 eggwhites METHOD * Preheat the oven to 350°F; and line 2 x 9" round or one 12" cake pans with parchment or...
Words: 7019 - Pages: 29
...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...
Words: 1875 - Pages: 8
...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...
Words: 855 - Pages: 4
...hang out. There is plentiful food cooked for dinner, but what is dinner without dessert? The most traditional holiday dessert is pumpkin pie, so how about spicing dessert up a little this year. Well, here is one way to do it, a tasty holiday dessert that the whole family will love, and it is quick and easy too! The first step in baking, of course, is to gather all the ingredients needed for the task. Luckily, with this dessert, most of what you need, you will already have in your kitchen. Whatever you do not have, you can just get at the grocery store. The ingredients you will need are: 1 can pumpkin, 3 eggs, 1 cup milk, 1/2 tsp, salt, 1/2 tsp ginger, 1/2 tsp cloves, 1/2 tsp cinnamon, 3/4 cup sugar, 1 box spiced cake mix, 1 1/2 cubes margarine or butter, 3/4 cup favorite chopped nuts (if desired), and a 9 x 13 inch baking pan. You will also need a measuring cup and measuring spoons if you want to measure the ingredients evenly. In addition, you will need a small bowl to mix, and a large bowl to mix all the dry ingredients together. Now that, you have all your ingredients, you can start on the fun, but first; preheat the oven to 350 degrees. Before you begin to mix all the ingredients, first combine the wet ingredients eggs, butter, milk, and can of pumpkin in the small bowl until they are well mixed. Now combine the dry ingredients, salt, ginger, cloves, cinnamon, and sugar in the large bowl. You can use anything to mix it all with, a hand mixer, rubber spatula, wooden...
Words: 764 - Pages: 4
...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...
Words: 420 - Pages: 2
...Just like with any basic ingredient, butter will make any pastry contain air that will be held by fat as you mix the cake/cupcake, it will become lighter and more airy. White and brown sugars are equally as sweet but the molasses in brown sugar create a moisture texture. There are two types of sugar are used when baking, granulated sugar of powdered/confectioners sugar. They are essentially the same thing except that powdered sugar has been finely grounded and mixed with cornstarch to prevent caking. The two most confused ingredient and the most mistakenly used is baking powder and baking soda, both are used as leaveners (producing air bubbles) along with yeast. Baking powder and baking soda are both a natural raising agent used to mix with flour and other ingredients making sponge like holes in a cake. Baking soda is a base and when it is called for in a recipe it is usually paired with an acid, like lemon juice, buttermilk, brown sugar, vinegar, yogurt etc, and when you mix a base and an acid it makes a reaction, producing carbon dioxide and lets the baked goods rise. Baking powder contains baking soda, cornstarch and cream of tartar. Most baking powders are meant to be double acting, this means...
Words: 1260 - Pages: 6
