The chef next door

  Caramel Cake The recipe for this butter cake draped in caramel fudge icing is based on a cake originally made by Louise Hodges, a home cook from Carmack, Mississippi. serves 10-12 For the Cake 16 tbsp. unsalted butter, softened, plus more for pans 3 cups cake flour, plus more for pans, sifted 2 1⁄2 tsp. baking powder 1 tsp. kosher salt 1 cup milk 2 tsp. vanilla extract 1 1⁄2 cups sugar 4 eggs For the Icing 3 1⁄2 cups sugar 12 tbsp. unsalted butter, melted 1 egg 2 tsp. vanilla extract 1 tsp. baking soda 2 (15-oz. ) cans evaporated milk Instructions Make the cake: Heat oven to 350°. Butter and flour three 9″ cake pans, and set aside. Whisk together flour, baking powder, and salt in a bowl; set aside. Whisk together milk and vanilla in a bowl; set aside. In the bowl of a stand mixer fitted with a paddle, cream butter and sugar on medium-high speed until pale and fluffy, about 3 minutes. Add eggs, one at ...

Canapes Ingredients ·        Canapes-As needed ·        Tomato-1 ·        Onion-1 ·        Red chilli powder-1 tsp ·        Chaat masals powder-1 tsp ·        Coriander leave, Chopped-3tblsp ·        Sev-As needed How to make the recipe 1 Chop onion   finely,de-seed tomatoes and chop it finely and well. 2 Mix onion, tomato, chaat masala, red cilli powder, and corider leaves.    3 Add a dash of red chutney and green chutney and top with sev. Notes Serve immediately after filling the canapés .Once all the ingredients are ready, this is so serve and tastes like heaven…!!!!