It is already December, I apologize for future orders that can not be made due I will be in Brasil for few days. Azucar cake wish a blessed, amazing and sweet christmas for everyone and thank you so much to our lovely costumers.
Next year from January 8th we will be improving recipes and cake decorations to make the best cake for you and your event.
Merry Xmas and happy new year.
Azucar Cakes (Heloiza)

 

You can buy those FONDANT colours in Decobake in Dublin or any other cake shop that you like.

Thank you and Merry Xmas!

Tempo: 20min (+3h de geladeira)

Rendimento: 8 porções
Dificuldade: fácil

Ingredientes
3 colheres (sopa) de açúcar
3 xícaras (chá) de água
1 canela em pau
3 latas de leite condensado
2 latas de leite (use a lata de leite condensado vazia para medir)
1 colher (sopa) de essência de baunilha
3 gemas
3 colheres (sopa) de maisena
1 lata de creme de leite sem soro
3 pacotes de biscoito champanhe (540g)
1 xícara (chá) de raspas de chocolate branco
1 xícara (chá) de raspas de chocolate ao leite

Modo de preparo
Em uma panela, em fogo médio, ferva o açúcar com a água e a canela por 5 minutos e espere esfriar. Em outra panela, coloque o leite condensado, o leite, a baunilha, as gemas e a maisena dissolvida em um pouco de água e leve ao fogo médio, mexendo sempre, até engrossar. Desligue e adicione o creme de leite. Deixe amornar. Umedeça os biscoitos na calda de canela. Em um refratário transparente alto, intercale camadas de biscoito umedecido e de creme, terminando em creme. Distribua as raspas de chocolate branco e ao leite e leve à geladeira por 3 horas antes de servir.

Christmas cakes can be done in chocolate, lemon and victoria sponge. With or without fruits.

This simplest of sponge cake recipes has a fresh berry and whipped cream filling that takes the classic Victoria sponge to new heights.

Ingredients

• 225g/8oz butter or margarine, softened at room temperature
• 225g/8oz caster sugar
• 4 medium eggs
• 2 tsp vanilla extract
• 225g/8oz self raising flour
• milk, to loosen
  
  

  Preparation method

  1. Preheat the oven to 180C/350F/Gas 4.
  2. Grease and line 2 x 18cm/7in cake tins with baking paper.
     Technique: Greasing and lining cake tins
     Watch technique0:33 mins
  3. Cream the butter and the sugar together in a bowl until pale and fluffy.
     Technique: Creaming butter by hand
     Watch technique0:50 mins
  4. Beat in the eggs, a little at a time, and stir in the vanilla extract.
  5. Fold in the flour using a large metal spoon, adding a little extra milk if necessary, to create a batter with a soft dropping consistency.
     Technique: Folding
     Watch technique0:35 mins
  6. Divide the mixture between the cake tins and gently spread out with a spatula.
  7. Bake for 20-25 minutes, or until golden-brown on top and a skewer inserted into the middle comes out clean.
  8. Remove from the oven and set aside for 5 minutes, then remove from the tin and peel off the paper. Place onto a wire rack.
  9. Sandwich the cakes together with jam, lemon curd or whipped cream and berries or just enjoy on its own.
     
     
     ENJOY AND HAVE AN GREAT TASTE XMAS!

Chocolat biscuit cake with sugarpaste decoration...

Makes 1 cake – 10 portions

Her Majesty the Queens favourite afternoon tea cake by far. This cake is probably the only one that is sent into the Royal dining room again and again until it has all gone.

People say that prince William like this cake lol...

4 ounces dark chocolate.(for the cake)

4 ounces granulated sugar.

4 ounces unsalted butter. (softened)

1 egg.

8 ounces Rich tea biscuits.

½ teaspoon butter for greasing.

8 ounces dark chocolate (for coating)

1 ounce chocolate (for decoration)

1. Lightly grease a 6 inch by 2 ½ inch cake ring and place on a tray on a sheet of parchment paper.
2. Break each of the biscuits into almond size pieces by hand and set aside.
3. Cream the butter and sugar in a bowl until the mixture starts to lighten.
4. Melt the 4 ounces of chocolate and add to the butter mixture whilst constantly stirring.
5. Beat in the egg to the mixture.
6. Fold in the biscuit pieces until they are all coated with the chocolate mixture.
7. Spoon the mixture into the prepared cake ring. Try to fill all of the gaps on the bottom of the ring because this will be the top when it is un-molded.
8. Chill the cake in the refrigerator for at least three hours.
9. Remove the cake from the refrigerator and let it stand while you melt the 8 ounces of chocolate.
10. Slide the ring off the cake and turn it upside down onto a cake wire.
11. Pour the melted chocolate over the cake and smooth the top and sides using a palette knife.
12. Allow the chocolate to set at room temperature.
13. Carefully run a knife around the bottom of the cake where the chocolate has stuck it to the cake wire and lift it onto a tea plate.
14. Melt the remaining 1 ounce of chocolate and use to decorate the top of the cake.

Novelty cakes

 Season fruit cakes

    Chocolate easy mousse...

     3 eggs
     200g dark chocolate
     2 tablespoons (soup) of sugar
     1 cup of whipped cream
 
     How to Prepare
     Beat the egg yolks until doubled in volume
     Add the sugar and continue beating
     Melt the chocolate and add to eggnog
     Stir the whipped cream always beating
     Finally, the egg whites (and even beat) rapidly mixing in mixer
     Add, if you like, cocoa liquor to give a flavor soft (can be 3 or 4 tablespoons)
     Refrigerate and serve up the best mousse delighting and simple to do

present with chocolat shavings and if you like strawberries...

ENJOY...