The History Of Fruit Cake

With Christmas just right around the corner, more and more people are turning their attention to making fruit cakes to give as gifts to friends, co-workers, and neighbors. This delicacy is traditionally associated with holidays and weddings. However, let us take a glimpse of its origin to make us appreciate this special Christmas delicacy more. Fruit cake has been made for thousands of years in several countries, but it's only in the last 80 years or so that it became a running Christmas joke; this is because the fruit cake that is produced in volumes and sold in department stores is dry, hard and bland.



Fruit cake has been made back in the days of ancient Rome in one form or another. Back then, it wasn't called "fruit cake" until the Middle Ages, when people started to put preserved fruit, spices and honey responsible for the sweetness the cake. When the American colonies became a source of inexpensive and rich sugar in the 16th century, people in the colonies and Europe found out that fruit would keep for a long time when preserved using a large amount of concentration of sugar in sugar-water syrup. Thus, an over production of preserved fruit was created which, in turn, made the preserved fruit inexpensive and made the baking of fruit cakes more famous. Nuts weren't used greatly in making fruit cakes until the 18th century when Europeans begin adding nuts in the cakes at harvest to guarantee good luck and a good harvest the following year. Since then, dried fruits and nuts always go together in making a fruit cake.
There are so many special kinds of fruit cakes and different ways to make them; the recipes for them would rapidly fill a very thick book! Recipes for fruit cakes differ widely depending on what country they come from and the kind of fruit that's available in that country. There are innumerable fruit cake recipes from the United States, mostly because we produce so many different kinds of fruits and nuts. The most famous recipes here are the light fruit cake and the dark fruit cake; so named because of the color of the fruits and nuts used in making them. There are also fruit cake recipes that have been handed over from mother to daughter over the years and are a special part of their Christmas traditions.
A fruit cake that's made with utmost care by hand and allowed to age, tastes absolutely good and looks splendid and is a proof to the baking skills of the person who made it.
Fruit cakes tastes best when they're prepared well in advance of the holidays. They need a longer period of time, usually a few weeks to a few months, to age appropriately. When a fruit cake is put away it picks up the taste of the brandy or the juice it's soaked in; it also makes the fruit cake much moister and preserves it.
So, try your hand at baking the traditional fruit cake this holiday season. You'll surely be making a little bit of history!

Free Fondant Cake Decorating Tips

After you spend countless hours getting your cake to look perfect it can be a little disheartening when people seem to be afraid to eat your cake. Chances are, if you're like most cake decorators, you want your cakes to look good and attract lots of attention. However, at the same time you also want them to taste good too!
Sometimes this can be a challenge when working with fondant but it doesn't have to be impossible! With a little extra effort you can decorate a cake that both looks and tastes delicious.
The main benefit of fondant is that, unlike buttercream frosting, in a fairly short amount of time you can have a silky, perfect-looking cake.
In just a matter of minutes you can roll out your fondant, cover your cake, and smooth. You can also use fondant to create interesting shapes and figures for your cake that you wouldn't be able to do with plain frosting.
Accomplishing the same thing with buttercream frosting can be nearly impossible, even for the most dedicated cake decorator. However, fondant doesn't always taste as good as buttercream.
A general fondant cake decorating rule of thumb is not to buy store bought fondant. Especially if you want people to eat it! Unfortunately, most professional cake decorators agree that ready-made fondant doesn't taste very good, especially the Wilton brand.
Store bought fondant is also fairly expensive, unlike homemade fondant which uses simple and inexpensive ingredients. However, the trade off will be your time. Homemade fondant may taste a lot better but will require some extra work in the kitchen.

If you're in a hurry and still need to use store bought fondant, be sure to cover your cake with no more than 1/4 inch of fondant. You'll also need a thin layer of frosting under the layer of fondant if you want it to stick to your cake. Make sure this additional layer of frosting tastes good and will be appealing to those who choose not to eat the top layer of fondant by peeling it off.
The best thing to do is make the fondant yourself at home. This will almost always taste better than what you can buy at the store. There are lots of recipes to try, although some may be better than others.
Many blogs on the Internet list simple fondant cake decorating recipes you can try at home. Marshmallow fondant seems to be very popular among cake decorating enthusiasts.
Remember that no matter what you do, some people may still refuse to eat your fondant. Try not to take it too personally. Most people don't understand what fondant is or think that it's inedible (like gumpaste).
Feel free to explain to them exactly how fondant is made and what it contains. If for some reason they still don't like the fondant after tasting it, they can still enjoy your layer of buttercream frosting underneath.
You might need to experiment with a few different fondant cake decorating recipes until you find one that both you and your guests enjoy eating.

Cupcake Accessories - Adding Fun to Cupcakes

Just about everything has changed in modern times. Phones have gone mobile, photos can be printed at home, we can buy whatever we want without having to step outside our home and now cupcakes are on stands. With the many developments that we have encountered, having the traditional cupcake move a step further is one of the most appreciated.
Several years ago, grandmothers prepared cute little cupcakes for her grandchildren whenever they came to visit. A family gathering almost always ended up with a chocolate cupcake as dessert. Nowadays, the cupcake has evolved from the usual chocolate chip flavor to the more intricate forms, such as butterfly cupcakes and many, many more.
In keeping with the trend, accessories used in cupcake preparation and decoration have improved, too. These made the cupcake more interesting and fun to eat.
The Cupcake Pan
The cupcake derived its name from the pottery cup, which was used to bake the cake during the 19th century and gave the traditional cupcake its shape. In recent years, although we still call it ‘cupcake’, its shape is no longer limited to the ‘cup’. We now have adorable cake pans that allow the cupcake to take the form of a flower, an animal face, a feeding bottle, a butterfly and many others.

Pottery cups are also seldom used today. Cake pans that are made from metal or silicone rubber and have 12 depressions, in which the cake batter is placed, have made the baking simpler and more efficient.
The Cupcake Liner
When baking, cupcake liners or round sheets of thin paper are used to provide a thin barrier between the cake and the pan. These liners keep the cupcakes moist and soft and also facilitate easier removal of the cake from the pan after cooking.
The liners used to be limited to white paper material. These days, colorful paper liners with designs that can match your party theme have been made available. It’s like dressing your cupcake for the party. If it’s Cinderella or Batman you want, finding the paper liner that fits your needs is no longer a problem.
There are also other available liners that are not made of paper. Thin aluminum foil and silicon rubber have also been popular materials for cupcake liners as these can stand on their own, allowing baking of cupcakes without cups or specialized cupcake pans.
The Cupcake Stand
The popularity of cupcake as a favorite family dessert has made it a favorite alternative for traditional cakes in parties, such as weddings, baby showers and birthdays. Instead of a having one big cake, hosts prefer a tower of cupcakes. Each one individually designed, the cupcakes provide a more pleasant dessert experience for the guests.
Cupcake stands can have 3 to 6 tiers depending on how large the event is. Most of them can be disassembled for easy storage while others are disposable so you do not have to worry where to keep them after the party. The disposable stands are also cheaper.
Cupcakes have always been a fun way to enjoy dessert, and with the several accessories now available in the market, partying with cupcakes makes everything more enjoyable.

Free Traditional Yorkshire Pudding Recipe

Yorkshire puddings are a great British tradition; in this article you will learn more about Yorkshire puddings and find a Yorkshire pudding recipe.
Many years ago when I was a young child I used to watch in fascination whenever my mother cooked or baked. Her Yorkshire pudding recipe was in her head, she never measured ingredients, just seemed to have a sense of the perfect amounts. On Sundays we always had a roast and whether that roast was beef, lamb, pork, chicken or even turkey she always made Yorkshire puddings. What else would a Yorkshire lady make to compliment the Sunday roast?
Although mum never measured ingredients everything that she made always turned out delicious and perfect. Her Yorkshires always rose just right, crispy around the edges and leaving a hollow to collect the gravy in and they were always that lovely golden colour that we associate with Yorkshire puddings.

Traditionally Yorkshire puddings were a filler dish served with onion gravy before the main roast course in households that could not afford a lot of meat, but as far back as I can remember Yorkshires have been an integral part of the main course.
Although originating in Yorkshire they are popular all over the country, indeed the world. There are few places that you can go that you will not find the legend 'Traditional British Sunday Dinner' or indeed lunch on offer. The traditional British Sunday dinner always includes Yorkshire pudding as an integral part of the meal.
Although I prefer to make my own Yorkshire puddings, frozen cooked or uncooked versions are easily available and they taste almost as good. You can also get powdered batter mix where you just need to add milk or water, not quite as good in my opinion.
I should perhaps have used ready-made versions the first time that I attempted to make Yorkshire puddings. Newly married I was trying to impress my husband with a lovely Sunday lunch complete with Yorkshires. I did not have a recipe and tried to emulate my mother’s non-measuring method. An hour passed and my Yorkshire pudding still was not cooked. We ate the dinner but had to pass on the Yorkshires because I had added twice as much milk as necessary. I made sure that I used a recipe after that!
Yorkshire Pudding Recipe
This is the recipe that I use, a traditional pouring batter recipe that can be used for pancakes as well as Yorkshire pudding.
4oz (100g) Plain Flour1 medium sized eggpinch of salt½ pint (280ml) of milk (or mixture of milk and water)2oz (50g) lard/fat or 2 tablespoons of oil – as an healthier alternative I use vegetable or sunflower oil, or you can use fat from the meat.
Mix the flour and salt in a basin and make a hollow in middle. Drop the egg into the hollow and stir in with a wooden spoon. Add the milk (milk and water) gradually, stirring all of the time until the flour is worked in. Add rest of liquid and beat well. The end result should have a similar consistency to single cream.
Melt the fat in cooking tin until spitting hot. Can be one large tin square, rectangular, round or small tins or a bun tin. When the fat is hot enough pour in the batter just half filling small tins, patty tins or bun tins. Cook at 450F, 230C or gas mark 8. Large tins for about 30 minutes, small tins or bun tins 15 - 20 minutes.
When cooked they should turn out puffy, golden and crispy on the outside and sunken in the middle. Some people let the fat from the meat drip on to the Yorkshire puddings while cooking.
A popular addition to menus in recent years in restaurants, cafes and bars is a king size or giant Yorkshire pudding filled with onion gravy or different meat, vegetable and gravy concoctions. This dish is served as a separate course emulating the original filler course.
You can even buy delicious smaller Yorkshire puddings filled with steak in one large chain store, rather like traditional steak and kidney puddings but made with batter mix.
Another popular meal made with Yorkshire pudding batter is Toad in the Hole. This is a tasty low cost meal with sausages cooked in the batter. An alternative there is to use lamb chops.
Yorkshire Pudding Facts
The first known Yorkshire Pudding Recipe was published in 1737 in ‘The Whole Duty Of A Woman’ and named ‘A Dripping Pudding’. Eight years later a lady named Hannah Glasse published it in her Art of Cookery as Yorkshire Pudding.
The first British Yorkshire Pudding day was on February 3rd 2008 and in future the celebrations will be on the first Sunday of every February.
On Sunday 11th June 2000 the first Great Yorkshire Pudding Boat Race was held in Brawby in North Yorkshire. The organiser Simon Thackray arranged for 6 3ft in diameter Yorkshire puddings to be baked coated with yacht varnish. Each ‘boat’ used up 50 eggs.

Free Recipe on Banana Bread

There are two things that come to mind when someone mentions banana bread; 1) banana and 2) bread. Bread has existed for centuries ever since the Neolithic times. Primitive men crush grains using stones and mixed them with water. Then, they spread the mixture on rocks placed on hot ashes.
Bananas, on the other hand, originated from Southeast Asia, most likely around the Malaysian region. Around 2,000 B.C, it had spread as far as India and Papua New Guinea. The banana has such a significant impact on their culture, that the whole tree is not wasted. The trunks are used as bridges; the leaves as food wrappings and the banana heart (single male banana) are used for medicinal purposes. However, wheat wasn't common back then. Therefore, banana bread didn't come from there.

The ancient Greeks were probably the ones who came up with the idea of banana bread. Although the banana was not native in the region, they have been many references to the fruit. One most notable example is in the book Historia Plantarum, loosely translated as 'The History of Plants', by a Theophrastus, a Greek naturalist philosopher. The Greeks already had a reputation for mixing bread with honey and other fruits. Why not bananas?
Modern banana bread was invented in the 1930's. It grew popular during the advent of baking powder and quick bread. Sodium bicarbonate, or baking powder, replaced yeast as a leavening agent and this was due to fact that quick bread takes a lot faster to rise compared to using yeast, which takes hours.
Banana bread experienced another boom in popularity in the 1960's when home baking was fast becoming the fad. Aside from that, several different variations of banana bread was also invented. Bakeries added nuts, chocolate chips and other fruits into the plain banana bread to produce more variety in their menu. There's also a vegan version, where the eggs are replaced with tofu or soy.
Now, an article about food should have the recipe, especially if the topic in question is about delicious banana bread. To make this scrumptious snack, you'll need one (1) cup white flour, half (1/2) cup wheat flour, one and a half (1 1/2) tsp. baking powder, quarter (1/4) tsp. baking soda, quarter (1/4) tsp. cinnamon, one-eighth (1/8) tsp. salt, one (1) egg, one (1) cup mashed banana (3 medium), two-thirds (2/3) cup sugar, quarter (1/4) cup canola oil, one (1) tsp. lemon zest (optional), half (1/2) cup chopped pecans (optional)
First, grease the loaf pan and set aside. In a mixing bowl, mix the flours, baking soda, cinnamon and salt and make a well in the centre. Combine the eggs, bananas, sugar, oil and lemon zest in a separate bowl. Mix the two together and stir till moist. Add nuts if necessary. Spoon batter into the pan and bake at 350 for around 50 minutes. To check if it's cooked, poke a toothpick and if it comes out clean, it's done. Sprinkle brown sugar on top.
Bananas are an excellent choice of potassium. They also help in the cleansing of the colon and small intestine. Although their nutrients are slightly lessened after being cooked, that's the price you have to pay to satisfy your taste buds.

Mick is the self taught cook behind Banana bread recipe

A Brief History of Cheesecake to 1545

Ever since the beginning of time, man has been striving to make the perfect cheesecake. Today, there are literally thousands of cheesecake recipes. Everyone has his or her favorite. But when did this craze really begin? How did we get from the early days of cheesecake to the famous New York Cheesecake that we enjoy today?


Cheesecake was a very popular dish in Ancient Greece. But when the Roman's conquered Greece, the secret fell into the hands of the Romans and nothing's been the same since. Actually, the Roman version of cheesecake was much different from the Greek form of the delicious wonder. Roman cheesecake became known as placenta. It was sometimes baked on a pastry base and other times it was enclosed in a pastry case. The Roman cheesecake was actually often used as an offering to the Gods.

In the first century BC, a gentleman by the name of Marcus Porcius Cato came up with a wonderful recipe for cheesecake. He lived from 234 to 139 BC. He was a Roman politician. See, even politicians can have good taste in food. This recipe of his was the only work of his that was ever preserved, which is quite ironic since his main focus was in politics. This recipe that he came up with was often given as a temple offering.

It wasn't until 230 AD that the first "modern" recipe for cheesecake was recorded. This was a recipe that was recorded by Athenaeus, a Greek writer. By today's standards, this recipe, which reads as follows, would be considered laughable."Take cheese and pound it till smooth and pasty; put cheese in a brazen sieve; add honey and spring wheat flour. Heat in one mass, cool, and serve."That is the actual recipe as archeologists discovered it. These recipes are quite crude in comparison to the elaborate cheesecake recipes that we have today.

It wasn't until 1000 AD that cheesecake was finally brought to Great Britain and Western Europe. Roman conquering armies did this. Shortly after this time cheesecake slowly spread throughout the area. The number of different recipes also started to increase and began to look a little more like the ones we're used to today.

In 1545 the first cookbook containing a cheesecake recipe was printed. The book actually focused more on other types of foods, as it was a traditional type of cookbook. But inside was one recipe for cheesecake printed below.

To make a tarte of Chese - Take harde Chese and cutte it in slyces, and pare it, than laye it in fayre water, or in swete mylke, the space of three houres, then take it up and breake it in a morter tyll it be small, than drawe it up thorowe a strainer with the yolkes of syxe egges, and season it wyth suger and swete butter, and so bake it.

You will notice the English is quite bad. This was how the actual recipe was printed. Obviously the English language itself has come a long way in 500 years.Since that time, cheesecake recipes have become quite elaborate and quite good. New York Cheesecake is probably one of the most popular.Now that you know how cheesecake came to be, why not run out and get yourself a good slice. You deserve it, after all.

Cake Decorate in Your Own Home

If I can do it, so can you! If you want to teach yourself how to decorate cakes like a professional or if you just want to get tips on how to get your own cakes looking better, then take advantage of the internet and it's plethora of information on everything. You can get ideas for a cake, tips and shortcuts, recipes, courses, ebooks, supplies...etc. It is all here. Find out how I learned to decorate cakes, and get information about my cakes. I will always be updating information with new websites for how to, products, my own tips and cakes.



Here is a quick filling and frosting for cupcakes that kids love (I have discovered if the cupcakes are filled, they will eat all of it instead of just licking off the frosting): use a small package of instant pudding and mix with 1 cup of milk, let set about 5 minutes, then mix it with an 8oz container of non-dairy whipped topping (like cool-whip, just make sure it is thawed- and not in the microwave- you'll have soup). Any flavor pudding is good. Put this mixture in a pastry bag with a large star tip, insert tip into cupcake and squeeze in the filling, you will feel the cupcake expand, do not use to much pressure or you will have a blow out, then in a circular motion swirl the filling on top of the cupcake. If you do not want the filling and frosting the same, then just fill cupcake and frost with buttercream after filling cupcakes. If the filling oozes out a little, just swipe it off and frost. Hope you enjoy. http://ilovecakedecorating.blogspot.com.

Cheesecake Recipes

A cheesecake may seem simple enough, but it can actually be one of the hardest pastries to whip up for someone with no experience. And no matter how closely you follow cheesecake recipes, your cake could still fall apart if you don’t know the secret steps. Here are some less-popular, but very effective, cheesecake recipe tips to make your cheesecake a big hit.

Use only the best ingredients. Your cheesecake is just as good as the eggs you use to make it, so be sure to buy only the freshest. You should also be very careful about the cheese you choose – unless you’re on a strict diet, ditch the fat-free cream version and go for the real cream cheese. No matter what health buffs say, the real pastereurized kind still tastes better.
Be sure the ingredients are at room temperature, especially the cream cheese and the eggs. Otherwise, no matter how hard you try, your cheesecake will never be smooth. How do you bake when your cream cheese is frozen? Just microwave it on high for a little less than a minute or until it softens up. If you overdo it and the cream cheese melts, refrigerate it until it is just the right temperature.

Don’t bake the fruit. This tip seems simple enough, and yet many people forget about it. Just add in the fruits as toppings later so they can retain their freshness, flavor, and color.
Don’t peek! Opening the oven door when the cheesecake is not yet baked can ruin it. Your cheesecake can have cracks, or worse, may even fall apart. So restrain yourself until it’s done.
Wait thirty minutes before removing the cheesecake from the oven. After baking, just turn off the oven and let your cheesecake sit for another half hour. This waiting time will make it perfectly puffed and moist.

Cherry Cheesecake

Looking for the perfect dessert to bring for Thanksgiving dinner or a deliciously sweet treat to impress an important date? Then a cherry cheesecake is your answer. This simple yet intricately flavorful cheesecake is great for both a big family lunch fest and a romantic dinner, especially with a light sparkling wine.
And no, forget about buying the cherry cheesecake. Why don’t you make one instead? With the right tools and this simple how-to, you’ll be able to put together a scrumptious cherry cheesecake in no time.



For the crust, you will need a cup of graham cracker crumbs, sugar (about three to four tablespoons is enough), and some melted butter. To make the cheesecake, you will need softened cream cheese and about three to four medium-sized eggs (both the eggs and the cream cheese should be at room temperature). You will also need about fifteen ounces of chilled, cherry pie-filling, sugar, and vanilla extract.
Now that you have all the ingredients on hand, you can start by making the crust. Mix together the graham cracker crumbs, the melted butter and the sugar, and then force the mixture down into the bottom of a spring-form pan. Pop this in the oven and bake it at about 350 degrees for ten to twelve minutes.
While baking, go right on to making the cake. It’s a good idea to use an electric mixer to blend together the cream cheese, the eggs (remember to drop them in one by one), and then the vanilla and sugar. Once you get a firm consistency, bake it at about 450 degrees for ten minutes. Then, adjust the temperature to about 25 degrees lower and go on baking for another forty minutes.
You can then carefully take the cake off the pan and let the cake cool. Pop it in the refrigerator overnight (or for at least nine to twelve hours). Finally, generously spread the cherry filling over the cake.

Pumpkin Cheesecake

Not a lot of people have tried a pumpkin cheesecake, but those who have swear that they are addicted to it. A pumpkin cheesecake is perfect for someone who likes a cheesecake to have a fluffy, light texture and less sweetness. Interested in making one? Read on for a short how-to.
Start making your pumpkin cheesecake by combining one and a half cups of gingersnap crumbs with about a half a cup of toasted pecans, and then forcing the mixture down into a spring-form pan to make a gingersnap crust. Bake this in the oven for about ten to twelve minutes at 325 degrees.

Meanwhile, beat about ten to twelve ounces of cream cheese firmly and consistently until you achieve a smooth texture. Add the amount of sugar you want (usually about three-quarters cup is fine). Drop in the eggs – but hold on! Remember to drop them one by one, beating continuously as you do. About five eggs will do the trick. After this, you then drop in about one and a half cups of pumpkin puree, some cinnamon, and another three-quarters cup of some heavy cream.
Finished? You are now ready to bake the cake. Put it in the oven and leave it for about half an hour. You know that your cheesecake is done when the center is jiggly and edges are already nice and puffy. When it’s done, try running a knife on all sides of the cake before you let it cool off – this prevents the cake from having cracks.
Let the cake cool down for another thirty minutes (in the oven), and then pop it into your refrigerator. Twelve hours later, you have yourself a delicious pumpkin cheesecake. Invite your friends over to enjoy your creation with you, or take pleasure in it by yourself–just kick back and drink iced tea with your scrumptious pumpkin pie as you watch the sunset or your favorite TV show.

A Wedding Cake to Remember!

Celebration cakes can be a desirable addition to theme parties. Whatever be your theme – beach scene, fairytale, dark arts, kingdom, garden, etc. - pick a cake that can match up to it and decorate it with funny stuff.
Apart from adding on to the fun quotient of your party, these cakes are amazing as desserts. You can choose from flavours like vanilla, strawberry, chocolate, etc. In fact, bakers can actually provide an exciting mix-n-match of flavours to customise your cake and make it extra special.
All you need to do is scan the Internet for the best cake sellers online, make your choice from the scores of options available, place an order, and get the cake delivered right at your doorstep. These websites usually provide a pictorial display of variety of celebration cakes so that you can select the one that best suits your requirements. ">Cakes are a must for all sorts of celebrations. In fact, many a times, the success of a party depends on the kind of dessert that is served by the host. To have a memorable party, choose a cake that is not just yummy to eat, but also 'interesting' to look at.

Quite a few online stores offer designer celebration cakes for people who wish to make an occasion all the more special for their loved ones. These cakes are made on special orders and have designs that are quite creative. You can also ask for cakes with different layers, and have special designs on each one of them.
Whether it is a birthday, marriage or festivals, you can opt for cakes that can just pep up the moods of invitees. For example, on birthdays, choose a cake depicting something that the birthday boy or girl is fond of. It will definitely make the person feel extra special.
Designer celebration cakes can be a desirable addition to theme parties. Whatever be your theme – beach scene, fairytale, dark arts, kingdom, garden, etc. - pick a cake that can match up to it and decorate it with funny stuff.
Apart from adding on to the fun quotient of your party, these cakes are amazing as desserts. You can choose from flavours like vanilla, strawberry, chocolate, etc. In fact, bakers can actually provide an exciting mix-n-match of flavours to customise your cake and make it extra special.
All you need to do is scan the Internet for the best cake sellers online, make your choice from the scores of options available, place an order, and get the cake delivered right at your doorstep. These websites usually provide a pictorial display of variety of celebration cakes so that you can select the one that best suits your requirements.

Do You Want to Make Red Velvet Cake at home?1

The answer is that it all depends upon who is making it. Where did this cake come from? There is one story, which I leave you to decide whether authentic or not, that it was made at the request of a guest at the Waldorf Astoria for a guest. They made the cake and charged her $100 for the privilege of receiving the recipe. In revenge she passed it out to anyone who would take it.

The Waldorf version is said to use beets for color. Nowadays it is made all over the place, but especially in the South Some of the attraction is at least the slightly unusual ingredients. One theory is that the red food coloring was added when Dutch cocoa began to be used as this has an alkali added so is less likely to produce the traditional mahogany red. A quick search reveals there are a number of variations on the theme Usually these include a cream cheese or cooked frosted icing, but for a less rich version a simple drizzle of glace icing works as does just a sprinkle of icing sugar.

Try doing this through a doily which, if you remove it extremely carefully, will leave a beautiful pattern. Ingredients for Red Velvet Cake 1/2 cup of low fat spread 1 1/2 cups of granulated or Castor sugar 2 eggs 2 tablespoons of cocoa powder ( drinking chocolate is a little too sweet). 2 teaspoons of red food coloring 1 teaspoon of salt 2 1/2 cups of cake flour or self raising flour 1 teaspoon of vanilla extract 1 cup of buttermilk or plain yogurt 1 teaspoon of baking soda 1 tablespoon of vinegar Method.

Cream the sugar and low fat spread. Separate the eggs and beat the yolks. Incorporate them into the creamed mixture. Sieve the cocoa and mix with the food coloring before adding to this mixture together with the vanilla. Add the salt to the flour and mix this in alternately with the buttermilk or yogurt. Beat the egg whites to a fluff and fold this in to make a light mixture. Mix baking soda with vinegar and mix this in stirring well.

Bake in 2 9 inch pans for 30 minutes at 350F, 190C, Gas 5. If you use smaller pans you will need 3 and a slightly shorter cooking time. Allow to cool and then fill and glaze as you like. Strawberry or apricot preserves are good. A fluffy topping can be made by combining ingredients in a double boiler and beating as it cooks. You will need :- The whites of 2 eggs,1 1/2 cups of icing sugar, pinch of salt, 1/3 cup water, 2 teaspoons light corn syrup. Cook this mixture for about 7 minutes, stirring all the time and then mix in 1 teaspoon vanilla extract.

Let it cool before using. The result has been described by one writer as 'the Dolly Parton' of cakes. Well it is certainly a star - it even featured in the film 'Steel Magnolias' although there it was armadillo shape and had grey icing. It probably tasted just as indulgent nevertheless. Variations Other recipes use the eggs whole rather than separated.

Almost all versions include cocoa which contains anthocyanin, a natural coloring which appears redder in the presence of acid, hence the vinegar. One recipe unbelievably uses half a bottle of coloring - which I think is a bit over the top - but then it is that sort of cake. Did you find this article useful? For more useful tips & hints, Points to ponder and keep in mind, techniques & insights pertaining to Dishies, Do please browse for more information at our website :-