Bake Liqueur Butter Cakes In A Convection Microwave Oven

Bake delicious elegant butter cakes with liqueur for your loved ones for their birthdays, anniversaries or Christmas

What you'll learn
My students will learn how to bake really good butter cakes with infusion of liqueur into it. They will learn the
different types and name of liqueur and how to pair it with the flavor of the cake. They will learn how to bake small cakes using either
a counter top electric oven or a Microwave Convection oven. They will learn to make buttercream, frosting and glazes
to compliment the cake. They will learn how to bake small cakes using 6", 7" and 8" round, oval or square cake pan.
They will learn how to bake home baked cakes as give away gifts for the Christmas holiday season to their loved ones or it
can be a gift for birthdays or festive celebration
Requirements
A basic knowledge of butter cake making would be ideal, however it is not necessary as the step by step procedure will help
them to achieve the desired results. They need to have a table top electric oven or a microwave convection oven to bake
the cake. The necessary mixing bowls , spatulas. 6", 7" and 8" round, oval or square cake pans. A stand cake mixer
if available. Otherwise a hand mixer is sufficient. A dose of love to go into the cakes
Description
The cakes in this course are old fashioned elegant butter cakes with an infusion of liqueur, which you can bake for your loved ones. Loved ones can be your spouse, girl or boyfriend, mum, dad or grandma or grandpa. An adult brother or a sister. Uncles and Aunties. Or it can be an elderly folk who is staying at a nursing home whom you have grown fond of. Or maybe a visit to a long lost good friend. Perhaps you would like to celebrate a good friend’s birthday and bake a cake as a gift.The recipes here are for small cakes. It is baked in 6”,7"or 8” round, oval or square pans.Small but elegant and baked with butter and liqueur with a touch of buttercream, glaze or frosting. As the cakes are small in size, it can be baked in a counter top electric oven or a Microwave convection oven. The size of the baking pans is also crucial as this will determine the baking time and temperature. However, take note that every oven is different so make adjustments according to the oven being used. Some of the cakes bakes better in a funnel or tube pan. There are many ways to make butter cakes. It depends on whether a soft fluffy cake is preferred or a heavy dense one. Basically butter is the main ingredient so a good butter is preferable. The rest of it are flour, sugar and eggs. Other ingredients will depend on the flavor of the cake. The flavors of the cakes are paired with the respective liqueur to give a distinct taste for the ultimate in butter cakes. Normally liqueurs are drunk as cocktails or aperitif but in this course it is added to make the ultimate butter cakes for your pleasureI learnt to make these cakes from a reputable teacher in my country and he has since passed on. He was very meticulous in the  preparation of this cakes. So much so that timing to cream the cakes is crucial to avoid over creaming. This is to ensure that the structure and texture of the cake will not be compromised. Over creaming will result in a more dense and chewy texture as the gluten in the flour has been overworked. It is best to try and follow the timing to achieve the desired resultsThe liqueurs used are Tia Maria, Cointreau, Kirsch, Kahlua, Amarreto, Grand Manier and Crème De Menthe. Liqueurs are distilled spirits with various flavors of herbs or spices, oils, extracts, cream, fruit , flowers or nuts and some are sweetened with corn syrup or sugar.Tia Maria is a dark liqueur made using coffee beans with the addition of rum, sugar and vanilla. Kahlua Is a coffee flavored liqueur and also contains rum, sugar and vanilla and arabica coffee.Cointreau is an orange flavored liqueur mix of sweet and bitter orange peels and sugar. It is colourless.Grand Manier is a mix of cognac, distilled bitter orange essence and sugar.Kirsch is a colourless clear brandy made from morello cherries. It is a fruit brandy with a clean cherry fragrance and bitter almond taste. It can be used in cooking and flavoring as well.Amarreto is a almond flavored liqueur.Crème de menthe is a sweet, mint flavored liqueur, either colourless or green.Cherry brandy is a full flavored cherry flavor with a slight almond tasteRum is not a liqueur but a distilled alcohol made from sugarcane byproductsBrandy is also not a liqueur but a distilled alcohol made from fermented fruitsThis is a brief description of the liqueurs that will be used in the cakes. There will be minimal icings as the focus is on the flavor and taste of the cakes. Too much icing on the cake will tend to distract the taste of the actual cakes. You can choose to enjoy the cakes plain as well. The cakes will taste better after a few days once the flavor is mellowed in. If you prefer not to use liqueur in the cakes, it can be substituted with milk or other liquid. For the flavor, extracts or essences can beused.  Just ensure that the cakes and flavor matches. The cakes are best served at room temperature for the ultimate taste.

Overview

Section 1: Bake Cointreau Marble Two Flavored Butter Cake

Lecture 1 Cointreau Marble Two Flavored Butter Cake

Lecture 2 Variations of flavors with infusion of different liqueurs

Lecture 3 How to make the cake

Lecture 4 Fold in the flour and liquid

Lecture 5 Assembly of the cake

Section 2: Learn to bake Tia Maria Chocolate Cake

Lecture 6 Tia Maria Chocolate Cake

Lecture 7 Combination of tia maria chocolate cake with creme de menthe mint buttercream

Lecture 8 How to melt chocolate in a piping bag

Lecture 9 How to make the sugar syrup

Lecture 10 Creme De Menthe Buttercream

Lecture 11 How to make chocolate shavings

Section 3: Learn to bake Kirsch Cherry Coconut Cake

Lecture 12 Kirsch Cherry Coconut Cake

Lecture 13 How to toast freshly grated coconut in the microwave oven

Lecture 14 Glazed cherries

Lecture 15 Kirsch Coconut Frosting

Section 4: Rum Ginger Cake

Lecture 16 Rum Ginger Cake

Lecture 17 How to prepare the dry ingredients

Lecture 18 Great combination of the rum ginger coffee mixture

Lecture 19 How to make rum ginger glaze

Lecture 20 How to release the cake from the pan

Section 5: Bake a Amarreto Carrot Almond Cake

Lecture 21 Amarreto Carrot Almond Cake

Lecture 22 How to toast semolina with a microwave oven

Lecture 23 How to toast ground almond with a microwave oven

Lecture 24 How to toast nuts with a microwave oven

Lecture 25 How to grate the carrot for the cake

Section 6: Bake a Grand Manier Upside Down Pineapple Cake

Lecture 26 Grand Manier Upside Down Pineapple Cake

Lecture 27 How to prepare the cake pan

Lecture 28 How to melt butter

Lecture 29 How to serve the cake

Section 7: Creme De Menthe Poppy Seed Cake

Lecture 30 Creme De Menthe Poppy Seed Cake

Lecture 31 How to whisk the egg whites till soft peak stage

Lecture 32 Use blue poppy seeds

Lecture 33 Creme De Menthe Glaze icing

Section 8: Brandy Mixed Fruit Loaf

Lecture 34 Brandy Mixed Fruit Loaf

Lecture 35 How to make mixed spice flour

Lecture 36 How to toast walnuts with a microwave oven

Lecture 37 How to make the cake

Lecture 38 How to store and serve cake

Section 9: Bake Kahlua Spiced Walnut Cake

Lecture 39 Kahlua Spiced Walnut Cake

Lecture 40 How to prepare the soaked fruit mixture

Lecture 41 How to toast walnuts and melt butter in the microwave oven

Lecture 42 How to prepare cake pan

Lecture 43 Kahlua cream cheese frosting

Section 10: Bake Cherry Brandy Butter Cake

Lecture 44 Cherry Brandy Butter Cake

Lecture 45 Combination of liqueurs and extracts

Lecture 46 Use whole red and glazed cherries

Lecture 47 Why must the cake be baked in stages

Lecture 48 Simple decoration for a festive feel

This course is for anyone who has a passion for good ole fashion butter cakes. Students who loves,to bake and to learn new flavors. It is suitable for all levels of matured adult students. Newly married couples, Young working,adults, mummies and daddies, retirees, cake enthusiasts.