Wednesday, July 7, 2010

Mary Engelbreit Cake Stand

I was at Michaels a few months ago and found this darling Mary Engelbreit Cake Stand. I know just what to use it for. Check out my family blog to find out!

Here are some darling ME cakes I found on the web just for fun!

photo courtesy of Susie Haz Cakes.

And she made a cute cake box to go with it.

photo courtesy of The Good Apple.

photo courtesy of Sweet Babe.

photo courtesy of Cake Decorating Corner

photo courtesy of Devany's Designs

photo courtesy of Mary Engelbreit

The other 2 I found on cake central.


Chocolate Soufflé

I was looking through a Good Housekeeping cookbook a few weeks ago and found a mouth watery recipe for Chocolate Soufflé. I look at the ingredients and instructions and thought, ok I can do it. So I tried. But before I did I wanted to look at videos of how people baked Chocolate Soufflé just to make sure I was going about it correctly. Well then I came across this video of Mark Bittman preparing this dish and he made it look so easy that I copied him and used his recipe.

This is what you need follow by his instructions:

About 1 tablespoon butter for dish

1/3 cup sugar, plus some for dish

3 eggs, separated

2 ounces good quality bittersweet chocolate, melted

Pinch salt

1/4 teaspoon cream of tartar.

1. Preheat oven to 350 degrees. Butter two 2-cup or one 4-cup soufflé or other deep baking dish(es). Sprinkle each with sugar, invert it and tap to remove excess sugar.

2. Beat egg yolks with all but 1 tablespoon sugar until very light and very thick; mixture will fall in a ribbon from beaters when it is ready. Mix in the melted chocolate until well combined; set aside.

3. Wash beaters well, then beat egg whites with salt and cream of tartar until whites hold soft peaks; continue to beat, gradually adding remaining tablespoon sugar, until they are very stiff and glossy. Stir a good spoonful of whites thoroughly into egg yolk mixture to lighten it; then fold in remaining whites, using a rubber spatula. Transfer to prepared soufflé dish(es); at this point you can cover and refrigerate until you are ready to bake.

4. Bake until center is nearly set, 20 minutes for individual soufflés and 25 to 35 minutes for a single large soufflé. Serve immediately.

Yield: 2 servings.

Warning: Very chocolately! Milk may be required!