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Flourless Honey-Almond Cake Recipe

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One-Bowl Chocolate Cake Recipe
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Glazed Chocolate-Pumpkin Bundt Cake Recipe
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Celebrating Chocolate Cakes Brownies & Bars Recipes Cocoa Cookbook Avner Laskin
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Making instant fondant only requires a few key tools and a little bit of good, old-fashioned (metaphorical) elbow grease. Find out how to make instant fondant with help from a renowned cake artist in this free video clip.

Expert: Christina Marie Vega-Gluch
Bio: Christy Vega-Gluch is a renowned cake artist in the Phoenix area, who is well-known for diversity in her cake-decorating abilities.
Filmmaker: Sean Egan

Series Description: You don’t have to spend an arm and a leg down at the local bakery for some nice, delicious fondant – you can do it right at home. Learn about a variety of different perfect fondant recipes with help from a renowned cake artist in this free video series.

Learn how to cover cakes with my basic fondant techniques

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Can’t satisfy your craving for desserts? Don’t know how to stop piling up all those calories? Here are some low calorie cake recipes to help you do just that.


Low Calorie Cheese Cake


Sugar ¾ cup
Unflavored gelatin 2 envelopes
Eggs 3 separated
Salt ¼ teaspoon
Skimmed milk 1 ½ cup
Grated lemon rind 1 teaspoon
Cottage cheese 3 cups
Vanilla 1 teaspoon
Lemon juice 3 tablespoon

10.  Graham cracker crumbs 1/3 cup



Mix the gelatin with the salt and six tablespoons of sugar in a double boiler over boiling water. Beat the egg yolks with the milk and then add it to the gelatin mixture. Keep stirring the mixture (for about 6 minutes) until it thickens slightly. Stop heating and then add the lemon rind. Chill the mixture until it mounds a bit when it is dropped from a spoon. While you are chilling the mixture, beat the cottage cheese at a high speed for about three minutes. Then add the vanilla and the lemon juice. Fold in the chilled gelatin mixture. Beat the egg whites till they are stiff but not dry. Then add the remaining sugar and beat it till it is very stiff. Fold into the gelatin mixture. Sprinkle the Graham cracker crumbs and turn into the pan. Chill it till its firm.



Low Calorie Banana Walnut Cake:



Mashed bananas 2/3 cup
Softened butter   ½ cup
Water ¾ cup
Eggs 3
Unbleached flour   2 cups
Baking powder   2 teaspoon
Cinnamon   1 teaspoon
Soda 1 teaspoon
Raisins ½ cup
Chopped walnuts   ½ cup



Beat the bananas and the butter until they are creamy. Add the eggs and water, and beat it well. Stir in the unbleached flour, baking powder, the soda and the other dry ingredients. Beat the mixture until it is smooth. Add the raisins and the nuts. Spread the batter evenly on to a floured and oiled 13 inch by 9 inch pan. Bake it at 350 degrees for about 20 minutes. Insert a knife and check whether it comes out clean. Cool and serve it in square cut pieces.




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