Previous Story
COOKING WITH CHEF SINGH
|
Posted on Oct 29 2005
Spider Web Cake
By KOTWAL SINGH
Special to the Saipan Tribune
Recipe ingredients for 24 muffin-sized cakes
1 Lbs cake mix
1.5 cup water
½ cup vegetable oil
3 large eggs
1 cup vanilla frosting
1 teaspoon red food coloring
½ tea spoon yellow food coloring
¼ ounce black decorated gel
40 large gum drops
Methods: Pre-heat oven to 350 degrees. Line 24 muffin cups. In the bowel, put cake mix, eggs, water and oil. Fill all the cups to 2/3. Bake 25 to 30 minutes or until the toothpick insert in center comes out clean. Cool 15 to 20 minutes; remove from the pan to wire rack.
Tint frosting with red and yellow food coloring to make orange frosting. Spread frosting on top of the cake.
Squeeze circle of decorating gel on each cake. Pull knife through gel from center outwards to make web. To make each spider, roll out one gum drop and cut out 8 strips for legs. Place another drop of the coloring on top. Place spider on top of the cake. Store loosely covered at room temperature.
Orange Popcorn Balls
Recipe for 20 balls
6 quarts popped popcorn
1 ½ cup sugar
1 ¼ cup water
1 cup orange marmalade
½ teaspoon salt
½ light corn syrup
1 teaspoon white vinegar
Methods: Combine sugar, water, marmalade, salt, light corn syrup and vinegar in a saucepan and bring to boil, stirring until sugar dissolves. Cook to hard boil 250 F. Pour slowly over popped popcorn and mix thoroughly. Butter hands and shape in to 2 ½ inch ball.
Chef’s Cooking tips:
Flour: Generally, flour made from hard wheat has 13 percent to 15 percent protein (gluten). Flour made from wheat grown in the hot summer is soft wheat with only 4 percent to 9 percent gluten/starch.
Bread Flour is made from hard wheat, which produces dough that is elastic and can expand well.
Cake and pastry flour is made with fine textured soft wheat, producing tender dough with little stretch for products needing a soft texture.
All-purpose flour is a mixture of the two types, with about 11-12 percent gluten/ starch.
