周老師的美食教室英文版

 
A while ago I read in the magazines about the colorful cake rolls (I don' t know what the Japanese name is). They look very cute, and may be suitable as Christmas gifts too. Even though I haven't finished the recipes for the cake pops, I started making the cake rolls today, having lots of fun.
 

   
 
I will only purchase a particular mold when it has multiple uses. I am going to use the same cake pop baking pan to make other shapes to make the cake pops. Acorn shape is pretty cut and easier to make than the round cake pops. Half round cake balls can be stacked to make Christmas trees which are pretty for the holiday season.

 
 
The easiest cake pops are tennis balls, colorful balls, and Christmas balls. For bakers who are familiar with handling chocolates, it will be an easy task. Chocolate covered cake pops can keep for a longer period of time and good for shipping.

 
 
Cake balls are usually made with leftover hardened cake. European (American) style cakes are usually made with flour batter. A good example is the pound cake. Pound cake is a mixture of a pound of butter, a pound of eggs, and a pound of flour then baked in four loaf pans. Each loaf is also a pound in weight. Thus the cake is named the pound cake.

 
 
It must have been last year or the year before when my friend, who lives in the US, introduced this extremely popular Tres  Leche cake to me. It is made with sliced butter (or oil) cake, which is then brushed with generous amounts of three milks – whipped cream, condensed milk, and evaporated milk.

 
 
 
For the basic chiffon cake recipe, please refer to post titled "Fresh cream chiffon cake".

     
 
Cake