Apple cake with chocolate icing

Учебник Spotlight 4. Student’s Book. Часть 2. Страница 82

Further Writing Practice — Дополнительная практика письма

• We put also after the verbs «be» and «can» and before the main verbs, e.g. I’m good at Maths. I’m also good at Chemistry. Denis also speaks English. — Мы ставим also после глаголов «be» и «can» и перед главным глаголом, например, Я хорош в математике. Я также хорош в химии. Денис тоже говорит по-английски.
• We usually put too at the end of a sentence, e.g. I love chocolate. I love pizza, too. — Мы обычно ставим «too» в конце предложения, например, Я люблю шоколад. Я также люблю пиццу.

1. Circle the correct word. — Обведи правильное слово

1. Coconuts are yummy and healthy, too / also . — Кокосы вкусные и также полезные.
2. Pineapple is delicious. It’s too / also good for your skin. — Ананас вкусный. Он также хорош для вашей кожи.
3. Larry likes chocolate. He also / too likes ice cream. — Ларри любит шоколад. Он также любит мороженое.
4. Curry is very popular in India. It is also / too popular in the UK. — Карри очень популярно в Индии. Оно также популярно в Великобритании.
5. The cacao tree grows in Central America. It grows in South America, also / too . — Какао дерево растет в Центральной Америке. Оно также растет и в Южной Америке.
6. My brother loves oranges. He also / too likes apples. — Мой брат любит апельсины. Он также любит яблоки.

2. There are three mistakes. Correct them. — Здесь три ошибки. Исправь их.

Fruits are delicious and they are also good for your health. I like all fruits and I like fruit cakes , too ! My mother makes the best banana cake. She also makes great banana biscuits! My sister also likes fruits but her favourite cake is chocolate cake.

Фрукты вкусные и они также полезны для вашего здоровья. Я люблю все фрукты, и я также люблю фруктовые пироги! Моя мама делает лучший банановый торт. Она также делает великолепные банановые печенья! Моя сестра тоже любит фрукты, но ее любимый торт — шоколадный.

Writing a birthday party invitation. Writing Tips! — Как написать приглашение на вечеринку по случаю дня рождения. Советы!

When you write an invitation you must include: Когда вы пишите приглашение, вы должны включить:

• your friend’s name — имя вашего друга
• the reason you are inviting him/her — куда вы хотите его/ее пригласить
• the place, the date and the time the party is taking place — место, дата и время, где будет проходить вечеринка.

Источник

The 20 best easy cake recipes

Helen Goh’s strawberries and cream cake, Claire Ptak’s jam sheet, and Jeremy Lee’s yoghurt, almond and honey cake. Food styling: Jules Mercer. Prop styling: Kate Whitaker. Photograph: Kate Whitaker

Helen Goh’s strawberries and cream cake, Claire Ptak’s jam sheet, and Jeremy Lee’s yoghurt, almond and honey cake. Food styling: Jules Mercer. Prop styling: Kate Whitaker. Photograph: Kate Whitaker

From Nigella’s birthday custard sponge to Meera Sodha’s miso take on a classic brownie, simplicity is the star of these recipes

Last modified on Mon 24 May 2021 12.56 BST

I have a secret confession to make. I have (whisper it) yet to bake a cake. But now I have no excuse. Presenting 20 sublime, simple recipes to make you and me into a Prue or Paul. We have the buttercream of the cake-baking world: Jeremy Lee, Yotam Ottolenghi, Benjamina Ebuehi. There’s Meera Sodha’s salted miso brownies, Nigella Lawson’s birthday custard sponge, Anna Jones’s cardamom and carrot cake. There are cupcakes, sheet bakes, strawberry and cream cakes. And they are all, honestly, easy. I might have to buy an apron. It’s nearly time for tea. Ready. Steady. Bake!

Kate’s rye chocolate cupcakes with orange frosting by Luminary Bakery

These citrussy little bakes are perfect for any special occasion.

Kate’s rye chocolate cupcakes with orange frosting. Photograph: Kate Whitaker

Yoghurt, almond and honey cake by Jeremy Lee

Zesty and wonderfully simple to create – try serving it as a pud with rhubarb and custard.

Yoghurt, almond and honey cake. Photograph: Kate Whitaker

Nigel Slater’s orange and poppy seed cakes

Syrup-sweet and golden little cakes, with citrus overtones, to cheer any afternoon tea break.

Orange and poppy seed cakes. Photograph: Jonathan Lovekin/The Observer

Mango mithai cake by Tarunima Sinha

A fresh and summery bake, inspired by the aromatic flavours of Indian sweets.

Mango mithai cake. Photograph: Kate Whitaker

Coconut sheet cake by Edd Kimber

This simplest of traybakes, packing a coconut punch, really delivers on the comfort-food front.

Coconut sheet cake. Photograph: Edd Kimber

Rachel Roddy’s ciambellone di ricotta e limon – ricotta and lemon ring cake

The ricotta gives this hassle-free bake a moist, creamy depth, complemented by mood-lifting lemon.

Ricotta and lemon ring cake. Photograph: Kate Whitaker

Tahini cake with lemon and white chocolate by Sarit Packer and Itamar Srulovich

A fudgy, sweet and salty showstopper to add the wow factor to any party table.

Tahini cake with lemon and white chocolate. Photograph: Patricia Niven

Ravneet Gill’s simple banana cake

A versatile recipe that makes a moist teatime loaf but works equally well as a mini cake.

Simple banana cake. Photograph: Kate Whitaker

Strawberries and cream cake by Helen Goh

A cake full of the flavours of a summer afternoon tea, rounded off by a rich, almondy kick.

Strawberries and cream cake. Photograph: Kate Whitaker

Cardamom and carrot cakes with maple icing by Anna Jones

Little crowdpleasers, easily adapted to suit all diets, these are super-moist and packed with goodness.

Cardamom and carrot cakes with maple icing. Photograph: Brian Ferry

Speedy apple cake by Anja Dunk

Richly infused with the author’s childhood memories, this simple and fruity pound cake is an everyday treat.

Speedy apple cake. Photograph: Anja Dunk

Diana Henry’s espresso loaf cake with burnt butter and coffee icing

A caffeine-rich loaf, simply embellished with icing and a scattering of walnuts – just add a cup of tea.

Espresso loaf cake with burnt butter and coffee icing. Photograph: Kate Whitaker

Almond cinnamon cake with Irish cream by Benjamina Ebuehi

No need to stress over decorating this bake – let a bundt tin do the work. Just add a dollop of boozy cream before eating.

Almond cinnamon cake with Irish cream. Photograph: Kate Whitaker/The Observer

Nigella Lawson’s birthday custard sponge

The decorating is as easy as the baking in this custard-flavoured celebration cake.

Birthday custard sponge. Photograph: James Merrell

Yotam Ottolenghi’s hazelnut, peach and raspberry cake

This cake, packing a punch with ground hazelnuts, works warm or cool – and it’s best eaten within a day.

Hazelnut, peach and raspberry cake. Photograph: Jonathan Lovekin/The Observer

Meera Sodha’s salted miso brownies

The miso gives this dense, fudgy and chocolately traybake classic its extra oomph.

Salted miso brownies. Photograph: David Loftus

Retro-fantastic pineapple upside-down cake by Rukmini Iyer

A blast from the past for those who remember the 70s – and a fruity, spongey treat for newcomers to the bake.

Retro-fantastic pineapple upside-down cake. Photograph: David Loftus

Jam sheet cake for outside by Claire Ptak

Another retro traybake, its jam liberally dusted with coconut and served from the tin, makes an ideal ending to a picnic.

Jam sheet cake for outside. Photograph: Kate Whitaker

Stout and chocolate cake with toasted oats by Claire Thomson

Chocolate cake is always a great pick-me-up – and one with stout as a main ingredient is even better.

Stout and chocolate cake with toasted oats. Photograph: Sam Folan

Margot Henderson’s rich dark ginger cake

Warm and welcoming, this sticky, spicy treat works will cheer any cold walker after a long stretch outside.

Rich dark ginger cake. Photograph: Kate Whitaker

Источник

Easy Chocolate Frosting Recipe

This post may contain affiliate sales links. Please read my disclosure policy.

This easy Chocolate Frosting recipe is the BEST frosting for any kind of cake but especially birthday cakes!! It’s simple to whip up, buttery, sweet and so creamy!

My children have inherited my husband’s love of chocolate and continue to request chocolate cake with this particular chocolate frosting recipe for every birthday. I prefer vanilla over chocolate but I will say as a bit of a stickler and purist, this chocolate on chocolate situation is a good one. I make (and eat) chocolate cake with chocolate frosting at least five times a year (four kids, one husband) and to be honest, I’m not mad about it because I forget how gosh darn delicious this frosting is. So so good and tastes so much better than store bought. And for all you vanilla lovers, be sure to check out my vanilla cake with buttercream. That combo is also to die for!

Chocolate Frosting Basics

This Chocolate Frosting recipe is essentially a chocolate buttercream because it’s made with lots of softened butter that is whipped together with powdered sugar, cocoa powder, vanilla and milk.

Before you get started, make sure you are using very soft butter, sifted powdered sugar, sifted cocoa powder and be prepared to adjust the thickness of the frosting with a little more milk or a little more powdered sugar. If you’re going to pipe this recipe, you’ll want it more stiff so it holds its shape, if you’re wanting to frost a cake, you’ll want it slightly thinner and more easily spreadable.

How to Make Frosting

I assure you this is one of the easiest recipes in the entire world you can make. I promise you can do it! Just get the right ingredients and you’re golden.

1. Whip butter and cocoa together until smooth in large bowl.
2. Stir in vanilla and powdered sugar.
3. Slowly stream in milk until frosting reaches desired consistency.
4. Scrape sides and whip again until light, fluffy and smooth, 1-2 minutes.

You are the master of your frosting domain

Time and time again, I get comments on this recipe saying it was either way too thick or way too thin to use. Here’s the secret though: not everyone measures cocoa powder or powdered sugar exactly the same. So all the frostings you make using the exact same recipe will vary and you will have to make minor adjustments.

• If your frosting is too thick, slowly add in milk little by little to get the consistency you want.
• If your frosting is too thin, add a little extra powdered sugar little by little to get the consistency you want.
• If you want to use this frosting to cover a whole cake, run a butter knife through the finished frosting. If it holds its shape but is still really easy to spread, its perfect. I’d highly recommend using an offset spatula for frosting a cake.
• For pipeable frosting that holds its shape, you want to make sure the frosting will hold its shape and not fall, so slightly stiffer than for frosting a whole cake. These disposable piping bags are great! Also, this 1M Wilton frosting tip is the one everyone uses to get those gorgeous mountains of frosting on top of cupcakes.

Do I really have to sift the powdered sugar and cocoa powder?

No, not at all. Cocoa powder is notoriously lumpy and it definitely helps to sift, but not totally necessary. Most of you making this recipe aren’t professionals and might not even have a sifter available to you, which is fine! Also, powdered sugar has cornstarch mixed into it to help prevent lumping. As you whip the ingredients for the frosting together, most of the lumps should come out. *Should* come out. They might not, which is all the more reason to sift. But again, don’t lose sleep over this if you can’t sift.

This Frosting is too sweet!

Friends, frosting is supposed to be sweet! I know when you see 5 cups of powdered sugar, your eyeballs jump out of their sockets a little bit, but trust me, it will be just fine. Especially since this chocolate frosting recipe makes a ton: enough to frost an entire 9-inch cake with leftovers or 24 cupcakes.

If you find that the frosting is too sweet, try to sprinkle in a little salt or use salted butter. If you want to reduce the powdered sugar by 1-2 cups, you are welcome to do so, but know you will have to reduce the milk as well.

Can I use Salted Butter?

Yes! I actually prefer using salted butter for all my desserts and baked goods. I know, I know, sacrelig! Either unsalted or salted butter is absolutely fine to use interchangeably in this recipe.

Can I make this ahead?

Absolutely! This chocolate frosting will last for one week in the fridge as long as its in an airtight container. If you plan on using it to frost a cake, you’ll want to bring it to room temperature for 3-4 hours first and then whip it for a quick 20 seconds to get it light and fluffy again before using.

Love Cake Decorating? Try these other frosting recipes:

So, there you have the easiest, tastiest chocolate frosting recipe! Hope you absolutely love it! Be sure to pin, save, bookmark and share this recipe because its a good one! Have a great day, friends!

Источник