Siblings Bakery https://www.siblingsbakery.com cakes for any occasion, cupcakes, and other goodies! Wed, 21 Nov 2018 19:40:38 +0000 en-US hourly 1 https://wordpress.org/?v=5.6.13 https://www.siblingsbakery.com/wp-content/uploads/2018/06/cropped-icon-32x32.png Siblings Bakery https://www.siblingsbakery.com 32 32 Hello world! https://www.siblingsbakery.com/2018/05/03/hello-world/?utm_source=rss&utm_medium=rss&utm_campaign=hello-world https://www.siblingsbakery.com/2018/05/03/hello-world/#respond Thu, 03 May 2018 01:23:14 +0000 http://richpirate.siblingsbakery.com/?p=1 Welcome to WordPress. This is your first post. Edit or delete it, then start writing!

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]]> https://www.siblingsbakery.com/2018/05/03/hello-world/feed/ 0 Five – Ingredient Chocolate Cakes https://www.siblingsbakery.com/2017/01/01/five-ingredient-chocolate-cakes/?utm_source=rss&utm_medium=rss&utm_campaign=five-ingredient-chocolate-cakes https://www.siblingsbakery.com/2017/01/01/five-ingredient-chocolate-cakes/#respond Sun, 01 Jan 2017 07:37:09 +0000 http://themecook.com/cake/?p=406 Ingredients CAKE Done Cooking spray 1/2   Cup sugar, divided 3/4   Cup water 1/2   Unsalted butter, melted and cooled 2 tablespoons   Egg yolks 3 large   Cake flour 2 ounces (about 1/2

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Ingredients

CAKE Done
Cooking spray 1/2
 
Cup sugar, divided 3/4
 
Cup water 1/2
 
Unsalted butter, melted and cooled 2 tablespoons
 
Egg yolks 3 large
 
Cake flour 2 ounces (about 1/2 cup)
 
Unsweetened cocoa 1/3 cup
 
TOPPING
Sugar 2 tablespoon
 
Mint leaves (optional) 2-3
 

Preparation

  1. To prepare cake, coat 6 (8-ounce) ramekins with cooking spray. Sprinkle ramekins evenly with 3 tablespoons sugar, tapping out excess.
  2. Combine 1/4 cup plus 1 tablespoon sugar, 1/2 cup water, 2 tablespoons butter, and egg yolks in a large bowl. Stir with a whisk until completely combined. Weigh or lightly spoon 2 ounces flour (1/2 cup) into a dry measuring cup, and level with a knife. Combine 2 ounces flour, 1/3 cup cocoa, and salt in a medium bowl, stirring with a whisk. Add flour mixture to yolk mixture, stirring until well combined (mixture will look a little grainy).
  3. Place 3 egg whites in a large bowl; beat with a mixer at medium speed until foamy. Gradually add 1/4 cup sugar, 1 tablespoon at a time, beating mixture at high speed until medium peaks form. Gently stir one-fourth of egg white mixture into batter; gently fold in remaining egg white mixture. Divide batter evenly among prepared ramekins; place on a baking sheet. Bake at 350° for 20 minutes or until a wooden pick inserted in center comes out clean. Cool completely on a wire rack. Run a knife around edge of ramekins; carefully invert cakes onto dessert plates.
  4. To prepare sauce, combine 1/4 cup water, 2 tablespoons sugar, 2 tablespoons cocoa, 1 tablespoon butter, and 1/2 teaspoon flour in a small saucepan over medium heat. Cook 2 minutes or until thick and bubbly, stirring constantly with a whisk. Remove from heat; keep sauce warm.
  5. To prepare topping, combine 2 egg whites and 2 tablespoons sugar in the top of a double boiler, stirring with a whisk. Cook over simmering water until sugar dissolves (about 2 minutes), stirring constantly with a whisk. Pour mixture into a medium bowl. Beat with a mixer at high speed using clean, dry beaters until stiff peaks form (about 2 minutes). Top each cake with about 1 1/2 tablespoons chocolate sauce and about 1/4 cup meringue topping. Garnish with mint leaves, if desired. Serve immediately.

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]]> https://www.siblingsbakery.com/2017/01/01/five-ingredient-chocolate-cakes/feed/ 0 Chicken and Mushroom Pie https://www.siblingsbakery.com/2017/01/01/chicken-and-mushroom-pie/?utm_source=rss&utm_medium=rss&utm_campaign=chicken-and-mushroom-pie https://www.siblingsbakery.com/2017/01/01/chicken-and-mushroom-pie/#respond Sun, 01 Jan 2017 07:31:29 +0000 http://themecook.com/cake/?p=403 Test
  • Hello
  • Hello
  • Hello
  • Hello

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Ingredients

CAKE Done
Cooking spray 1/2
 
Cup sugar, divided 3/4
 
Cup water 1/2
 
Unsalted butter, melted and cooled 2 tablespoons
 
Egg yolks 3 large
 
Cake flour 2 ounces (about 1/2 cup)
 
Unsweetened cocoa 1/3 cup
 
TOPPING
Sugar 2 tablespoon
 
Mint leaves (optional) 2-3
 

Preparation

  1. To prepare cake, coat 6 (8-ounce) ramekins with cooking spray. Sprinkle ramekins evenly with 3 tablespoons sugar, tapping out excess.
  2. Combine 1/4 cup plus 1 tablespoon sugar, 1/2 cup water, 2 tablespoons butter, and egg yolks in a large bowl. Stir with a whisk until completely combined. Weigh or lightly spoon 2 ounces flour (1/2 cup) into a dry measuring cup, and level with a knife. Combine 2 ounces flour, 1/3 cup cocoa, and salt in a medium bowl, stirring with a whisk. Add flour mixture to yolk mixture, stirring until well combined (mixture will look a little grainy).
  3. Place 3 egg whites in a large bowl; beat with a mixer at medium speed until foamy. Gradually add 1/4 cup sugar, 1 tablespoon at a time, beating mixture at high speed until medium peaks form. Gently stir one-fourth of egg white mixture into batter; gently fold in remaining egg white mixture. Divide batter evenly among prepared ramekins; place on a baking sheet. Bake at 350° for 20 minutes or until a wooden pick inserted in center comes out clean. Cool completely on a wire rack. Run a knife around edge of ramekins; carefully invert cakes onto dessert plates.
  4. To prepare sauce, combine 1/4 cup water, 2 tablespoons sugar, 2 tablespoons cocoa, 1 tablespoon butter, and 1/2 teaspoon flour in a small saucepan over medium heat. Cook 2 minutes or until thick and bubbly, stirring constantly with a whisk. Remove from heat; keep sauce warm.
  5. To prepare topping, combine 2 egg whites and 2 tablespoons sugar in the top of a double boiler, stirring with a whisk. Cook over simmering water until sugar dissolves (about 2 minutes), stirring constantly with a whisk. Pour mixture into a medium bowl. Beat with a mixer at high speed using clean, dry beaters until stiff peaks form (about 2 minutes). Top each cake with about 1 1/2 tablespoons chocolate sauce and about 1/4 cup meringue topping. Garnish with mint leaves, if desired. Serve immediately.

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]]> https://www.siblingsbakery.com/2017/01/01/chicken-and-mushroom-pie/feed/ 0 De Finibus Bonorum et Malorum https://www.siblingsbakery.com/2016/05/03/de-finibus-bonorum-et-malorum/?utm_source=rss&utm_medium=rss&utm_campaign=de-finibus-bonorum-et-malorum https://www.siblingsbakery.com/2016/05/03/de-finibus-bonorum-et-malorum/#respond Tue, 03 May 2016 06:56:09 +0000 http://localhost/demo_wordpress/?p=4 Ingredients CAKE Done Cooking spray 1/2   Cup sugar, divided 3/4   Cup water 1/2   Unsalted butter, melted and cooled 2 tablespoons   Egg yolks 3 large   Cake flour 2 ounces (about 1/2

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Ingredients

CAKE Done
Cooking spray 1/2
 
Cup sugar, divided 3/4
 
Cup water 1/2
 
Unsalted butter, melted and cooled 2 tablespoons
 
Egg yolks 3 large
 
Cake flour 2 ounces (about 1/2 cup)
 
Unsweetened cocoa 1/3 cup
 
TOPPING
Sugar 2 tablespoon
 
Mint leaves (optional) 2-3
 

Preparation

  1. To prepare cake, coat 6 (8-ounce) ramekins with cooking spray. Sprinkle ramekins evenly with 3 tablespoons sugar, tapping out excess.
  2. Combine 1/4 cup plus 1 tablespoon sugar, 1/2 cup water, 2 tablespoons butter, and egg yolks in a large bowl. Stir with a whisk until completely combined. Weigh or lightly spoon 2 ounces flour (1/2 cup) into a dry measuring cup, and level with a knife. Combine 2 ounces flour, 1/3 cup cocoa, and salt in a medium bowl, stirring with a whisk. Add flour mixture to yolk mixture, stirring until well combined (mixture will look a little grainy).
  3. Place 3 egg whites in a large bowl; beat with a mixer at medium speed until foamy. Gradually add 1/4 cup sugar, 1 tablespoon at a time, beating mixture at high speed until medium peaks form. Gently stir one-fourth of egg white mixture into batter; gently fold in remaining egg white mixture. Divide batter evenly among prepared ramekins; place on a baking sheet. Bake at 350° for 20 minutes or until a wooden pick inserted in center comes out clean. Cool completely on a wire rack. Run a knife around edge of ramekins; carefully invert cakes onto dessert plates.
  4. To prepare sauce, combine 1/4 cup water, 2 tablespoons sugar, 2 tablespoons cocoa, 1 tablespoon butter, and 1/2 teaspoon flour in a small saucepan over medium heat. Cook 2 minutes or until thick and bubbly, stirring constantly with a whisk. Remove from heat; keep sauce warm.
  5. To prepare topping, combine 2 egg whites and 2 tablespoons sugar in the top of a double boiler, stirring with a whisk. Cook over simmering water until sugar dissolves (about 2 minutes), stirring constantly with a whisk. Pour mixture into a medium bowl. Beat with a mixer at high speed using clean, dry beaters until stiff peaks form (about 2 minutes). Top each cake with about 1 1/2 tablespoons chocolate sauce and about 1/4 cup meringue topping. Garnish with mint leaves, if desired. Serve immediately.

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