Magiccakes Recipes

MAGIC CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease an 8-inch baking dish.
• Beat egg whites in a large bowl with an electric mixer until stiff.
• Combine egg yolks and white sugar in another large bowl; beat with an electric mixer until light and fluffy, about 2 minutes. Add butter and vanilla extract; beat until smooth, about 2 minutes. Fold in flour. Beat in milk slowly. Fold egg whites gently into the batter.
• Pour batter into the prepared baking dish.
• Bake in the preheated oven until top is golden, 45 to 70 minutes. Let cool, about 30 minutes. Dust top with confectioners' sugar.

MAGIC CAKE

Steps:

• Preheat oven to 325 F degrees. Grease a 8 inch x 8 inch baking dish or line it with parchment paper so that it's easier to get the cake out.
• Separate the eggs and beat the egg yolks with the sugar until light and fluffy. Add butter and vanilla extract and continue beating for another minute or two after which you can add the flour and mix it in until fully incorporated.
• Slowly start adding the milk and beat until everything is well mixed together.
• Add the egg whites to a mixer and mix until stiff peaks form.
• Add the egg whites to the cake batter and gently fold them in. Another variation to folding in the egg whites would be to whisk them in to the cake batter, this is a lot faster and easier. Make sure you don't fold the egg whites in completely, you still want to see some of the white bits floating at the top.
• Pour batter into baking dish and bake for 40 to 70 minutes or until the top is lightly golden. The baking time could vary greatly depending on the oven, so take a peek at around 40 minutes and see how it looks.
• Sprinkle some powdered sugar after cake has cooled.

MAGIC CAKES

Steps:

• Grease and line a 21 x 31 x 2.
• 5 cm baking tray with baking parchment.
• Preheat the oven to 180 C (160 C in a fan oven).
• Cream the butter, lemon zest and salt together until creamy, then add the sugar and continue beating until light and fluffy.
• Add the eggs, a spoonful at a time, beating well after each addition.
• You may need to add 1-2 tablespoons of flour to keep the mixture from curdling.
• Use a large metal spoon to fold in the flour in three batches.
• Spoon the mixture into the tin and spread evenly.
• Use a palette knife to level the surface.
• Bake on the middle shelf of the oven for 25-30 minutes until the centre of the sponge springs back when lightly pressed.
• Turn out and cool on a wire rack.
• Brush the top of the cake with some of the lemon juice, then apply a thin layer of jam with a palette knife.
• Roll out the marzipan to the same size as the top of the cake.
• Carefully lift on to the cake and gently smooth the top with your hand.
• Chill for an hour.
• Use a ruler to mark the cake into 28 squares, then cut with a serrated knife dipped in cold water.
• Brush the top of the cakes with more apricot jam.
• Meanwhile, melt the fondant with the remaining lemon juice in a saucepan over a low heat.
• Stir continuously until the temperature reahes about 55 C on a sugar thermometer.
• Divide between four bowls.
• Leave one white and colour the others with your choice of food colouring.
• Dip one square at a time into the colour of your choice and transfer to a wire rack over a tray.
• Leave for 20 minutes to dry.
• Lift off with a knife and put into paper cases.
• To make the royal icing, mix the egg white, lemon juice, half the icing sugar and glycerine with a wooden spoon until creamy.
• Gradually stir in the rest of the sugar and beat well until it is white and smooth.
• Use a small piping bag to create your own designs on top of each cake.
• Decorate with the glitter and silver balls.

EASY MAGIC CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking pan.
• Combine egg yolks and sugar in a bowl; beat with an electric mixer until pale yellow and creamy. Drizzle butter and water into the bowl, beating until incorporated, 1 to 2 minutes. Beat in flour. Pour in milk; beat on low speed until batter is blended.
• Wash beaters and dry well. Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Fold egg whites into the batter, a third at a time, until no white streaks remain. Pour batter into the prepared baking pan.
• Bake in the preheated oven until top is lightly browned, 1 hour to 1 hour 10 minutes. Cool completely before cutting into squares, about 30 minutes.

MAGIC CUPCAKES

Steps:

• Cut cone-shaped hole in top of cupcake. Remove cone and cut off tip. Fill cavity in cupcake with cream filling. Replace cone top. Ice with soft ganache or icing.
• Preheat oven to 350 degrees. Grease 2 10 by 3 by 9-inch cake pans or cupcake molds. Cream butter and sugar. Add cocoa and cream. Add eggs, one at a time, creaming well after each addition. Sift together dry ingredients. On first speed, add dry ingredients in three stages, alternating with water, beginning and ending with dry. Mix only until well blended- do not overmix. Pour into prepared pans and bake 35 to 45 minutes or until done. Cool in pan before turning out.
• Cream sugar and shortening until light and fluffy. In separate bowl, mix milk and flour. Beat milk mix into sugar mix and beat until well blended. Add salt and vanilla.
• Melt chocolate in microwave or on top of double boiler. Bring cream to boil. Pour cream and melted chocolate into mixing bowl. Beat at low or medium speed for approximately 5 minutes. Let cool thoroughly before use, or refrigerate until ready to use. Ganache can be stored, covered, in the refrigerator for one month. To use ganache, remove from refrigerator and soften at room temperature or in microwave until useful consistency.

MAGIC LAYERED LEMON CAKE RECIPE

Steps:

• Heat oven to 325ยบF.
• Beat egg whites in medium bowl with mixer on high speed until soft peaks form.
• Reserve 1 tsp. lemon zest for later use. Mix remaining zest with lemon juice and milk until blended.
• Combine flour and dry pudding mix. Beat egg yolks and powdered sugar in large bowl with mixer until thickened and pale yellow in color. Add butter; beat 2 min. Gradually add flour mixture alternately with milk mixture, mixing well after each addition. Whisk in egg whites.
• Pour into 8-inch square pan sprayed with cooking spray. (Pan will be full.)
• Bake 50 to 55 min. or until center is almost set and top is golden brown. Cool completely.
• Spread COOL WHIP over top of cake just before serving; sprinkle with reserved lemon zest.