Everybody wants to have their cake and eat it too - and it is possible especially when you baked a cake that's worthy of several blue ribbons at any county fair. As humans, we always eat with our eyes first and cakes, especially those that are masterfully decorated and designed to tempt your taste buds are even more perfect when you put them on display and display them to their best advantage.

Cakes and desserts in general, are part of what makes people flock to their favorite restaurants. In addition to the entrees and main courses, the dessert menu is what every person in the restaurant eagerly reaches for when it is offered. Some restaurants will put their cakes on push trays but most either rent or buy their own cold food display so that they can showcase their sweet masterpieces for everyone to see.

Whether you are a startup business or an existing one, investing in restaurant equipment like cake displays is necessary if you want your business to continue growing. As such, it is important that you exercise careful thought and consideration in your choices so that you end up with equipment that will serve you in long stead and will be worth every cent you invested in it. So you need to check that you can afford these displays and that you get them only from reputable catering equipment suppliers.

The best part about getting them from catering equipment suppliers online is the fact that there are companies that rent them out in addition to selling them. You simply fill out a rental form and then wait for your request to be approved within 24 hours from submission. You even have the option to buy the equipment when your rental period ends for a percentage of the original price. Also, you get to have your equipment repaired or replaced or free so you save on repair expenses.

The first thing you need to know is that there are different stands for different cakes. Pedestal stands for example, are for wedding cakes. These stands are better suited for holding heavy cakes and are usually available in round or square shapes. Domed cake stands on the other hand, feature a domed lid set upon a pedestal bottom and elevates your cake a few inches off any table or surface. You can remove the lid when you want to serve a slice of cake and put it back again when you're done. These stands are mostly used in diners and in establishments that serve cake as part of their menu.

Satellite stands are used to create the illusion of satellites in space and to achieve this effect, cakes of varying heights and tiers are needed. This is usually displayed in formal dinner parties, wedding receptions and other big parties. They are also mostly used by bakeries to display cakes of different flavors so that customers are able to choose the ones they like. The stand's pedestals usually vary in height, ranging from 6 inches to 24 inches.

In order to choose the best cake displays, you need to bear in mind that a good cake display will contribute to an ideal retail environment so it is important that you choose ones that are sturdy and are made of high-quality materials. You should also choose ones that will show off your cakes to their best advantage and one that will fit the theme of your store or restaurant as visual appeal is very important when you're in the food business.

And lastly, choose stands that won't get in the way when you work, especially when you have heavy customer traffic. It is also good to get cake displays that provide ample protection so that your food doesn't get contaminated with bacteria or dust. Remember that above all else, safe food handling and storage is something you must practice so you won't get your restaurant or business in trouble.




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How to Choose the Best Cake Displays

  Everybody wants to have their cake and eat it too - and it is possible especially when you baked a cake that's worthy of sev...

How to Choose the Best Cake Displays

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Going vegetarian can be incredibly frustrating. Thankfully, online and social networking sites make it simpler than ever to get guidance from vegetarians who were once in your place. But the first question that you should ask yourself is why you want to be a vegan, which will help you on switching to Veganism easily. Some of the main reasons can be:

Health perception: Veganism can be the best dietary lifestyle, if adopted properly. But the most difficult part could be how to get essential nutrients while remaining veggie, a veggie eating plan includes all grains, fruits and vegetables and many other available combinations. Vegetarian diets offer a variety of nutritional benefits including less saturated fat, low cholesterol, and higher carbohydrate food, fiber, magnesium, vitamins, and folic acid, anti-oxidants.

To improve your ecological footprint: As the demand for the meat increases, thousand hectares of forests are cut down to make more room for animals to feed them, Whole environments are being damaged. The process of producing beef for eating purpose emits more greenhouse gas in comparison of driving a car for hours. By eating less or no meat, we can save a lot of water, oxygen, and less waste.

To stop the animal abuse: Billions of animals are brutally killed each year in factory farms and slaughterhouses to fulfill the demand of meat of humans. Moreover, a billion tons of meat are thrown away because no one bought the flesh. People can stop the cruelty and deaths of animals by just being a part of veggie revolution.

Encouraging one of your friends or a family member: Because your brother or sister or parents have switched to vegan, and to encourage them you have also switched to Veganism at least for a short period.

Winning a challenge: Sometimes in a friend circle, friends challenge one another to take a challenge; going vegan is one of them. Whatever the reason, the fact is that once you switch to this lifestyle you will come to know the countless benefits of going vegan and stick to it.

Being vegan is fine, but what about when it comes to sacrifice the favourite food, including desserts like ice cream made using animal products like milk cream and eggs. Substance in dairy products make them softer and very enjoyable and tempting texture, though getting and making vegan ice cream is possible in fact super easy, but what about making an ice cream base with the consistency that is a quality of any ice cream without dairy products?

Sugar syrup can be an option to replace the milk, cream and eggs to get the same consistency. But here are some other factors to consider while thinking about preparing a vegan version of your favourite frozen dessert, such as:

Taste: Using alternatives like soy milk, rice milk or coconut milk to prepare ice cream will taste just like them, maybe you like them or not. In case you are not, then add strong flavors like chocolate or fruit flavors. Coconut milk is one that goes well with other flavors too with the same consistency as dairy ice cream.

How will you compensate the ingredients to get the consistency? Without dairy products like eggs, it is difficult to get the consistency of a normal ice cream. Without them your frozen dessert will not only lack of consistency, but will become icy hard and less smooth.

Some good starch can be used, but vegan people will not go with it, glucose syrup, and banana can be for such people, which not only enhance the texture but will add sweetness to the dessert.

Compensating sugar with other substances: Lactose in dairy ice cream not only gives sweetness, but also used for texture, less sugar will make the ice cream hard. Moreover, artificial sweeteners give a metallic taste to the ice cream. Birch sugar and some stabilizers can be used. It will not only add the sweetness, but also give general consistency.

With so many great vegetarian options, going vegan has never been more delicious. It doesn't matter what makes you to choose the Veganism; simply changing the food in your eating plan can bring a change to the world. Don't make haste while making changes in your diet, it takes time and loads of patience. Keep trying different recipes! Veganism provides an excellent opportunity to get acquainted with new meals to make a difference in your meals, while becoming a compassionate human being.



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Consider These Points Before Adopting a Vegan Lifestyle

Going vegetarian can be incredibly frustrating. Thankfully, online and social networking sites make it simpler than ever to get guidance...

Consider These Points Before Adopting a Vegan Lifestyle

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The idea of delicious birthday cakes comes with the excitement of celebration, meeting friends and family along with doing a lot of other things. The birthday cake is an integral part of all these celebrations. Be it a kid or an adult, if you are hosting a birthday party, ordering a delicious cake is mandatory. But, given the extensive variety, one is bound to get confused when they step out to choose a cake. After all, choosing a cake depends on several factors like the age of the birthday boy or girl, the type of celebration, the size of the cake required, etc.

Here is a brief idea about the type of birthday cakes that will help you in understanding the variety and accordingly choosing the right option.

The designer cakes

This is the latest fad and consists of unique cakes with designs that can really sweep you off your feet. You can opt for simple designs or something really fancy depending on your budget and the scale of celebrations that you have in mind. Needless to say, everything designer is a little expensive and so are these cakes.

The tiered cakes

Yet another interested option, tiered cakes are good for big birthday parties thanks to their extravagant sizes. For simple parties, most people like to settle with a two tiered cake but you can take it as high as you want.

Rich cream cakes

If the birthday boy or girl is a chocolate fan, opt for a rich cream cake. With less of bread and more of cream, these cakes are simply delicious and tend to melt with the first bite. So, your guests are guaranteed to enjoy the flavor and give you several compliments for the delicious choice.

The cake brownie

This is a combo cake for people who want to choose something really different. The cake brownie combos are usually heavy cakes with lesser focus on the icing. It is ideal for parties where the cake is the main dessert.

Ice cream birthday cakes

Another addition to the list of fancy options, these are birthday cakes prepared with ice-cream flavors. They look tempting and delicious as well. However, if you are hosting a big party, storing these cakes till the celebrations begin, is a little difficult. This is because the ice cream makes it melt faster as compared to the other options.

These are just the basic varieties of cakes that are available in the market. As soon as you step into a bakery, you will find several more customized options to choose from. However, always remember to choose a good looking cake that is going to be delicious as well. After all, you don't want your guests to complain about the bad taste on their palate in spite of ordering a good looking cake. Do you?



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Different Types of Birthday Cakes!

The idea of delicious birthday cakes comes with the excitement of celebration, meeting friends and family along with doing a lot of othe...

Different Types of Birthday Cakes!

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For no-bake pie crusts, you can experiment with just about any crispy ingredient as your base. Pretzels, potato chips or shortbread cookies come to mind.

Before you start experimenting, here a 4 tested and proven to work no-bake pie crust recipes. These no-bake crusts are suitable for cream fillings or fillings cooked on the stove top and cooled before adding to the pie.

Why turn on the oven if you don't have to? Use these recipes for your summer pies.

Graham Cracker Pie Crust

This crust is perfect for cream pies and gelatin based no-bake cheesecakes.

1 cup Graham cracker crumbs

1 teaspoon flour

1/2 cup softened butter

1/2 cup sugar

1 teaspoon cinnamon

1.) Crush crackers to fine crumbs in a zip top bag with a rolling-pin. Combine with remaining ingredients and mix well using your fingertips.

2.) Press the mixture firmly into the bottom and sides of a pie plate.

3.) Put in the refrigerator to chill.

Almond Cream Pie Crust

1 cup Graham cracker crumbs

1/4 cup of toasted almond slivers

1/4 cup soft butter

1/4 teaspoon almond extract

1 Tablespoon heavy cream

1.) Grind crackers and toasted almonds to fine crumbs using a rolling pin or food processor.

2.) Mix with butter, almond extract and heavy cream.

3.) Press into pie plate and set in refrigerator to chill until needed.

Notes: You can experiment with different nuts and extracts for this crust. Try using pecans or hazelnuts. Toast nuts in a dry pan on the stove top to bring out more flavor.

Cereal Crumb Pie Crust

Don't throw your cereal crumbs away! Collect them and in a few days, you'll have more than enough crumbs to make a tasty pie crust.

5 Tablespoons butter

3 Tablespoons sugar

1 cup cornflake crumbs

1.) Melt butter, add sugar and crumbs. Mix well. Press into bottom and sides of pie plate and place in refrigerator to chill until needed.

Notes: Don't stop at just cornflakes. Use rice cereal, bran flake type cereal or even fruit loops. If you really like to experiment, then try a combination of two or thee types of cereal.

Holland Rusk Pie Crust

Holland rusks are toasted bread circles used mainly for canapes and dips. If you can't find them in your local area, they can be ordered online or you can use Melba toasts, which are similar.

1 cup Holland rusk crumbs

1/2 cup softened butter

1/4 cup sugar

1 teaspoon cinnamon

1.) Mix rusk crumbs with butter, sugar and cinnamon.

2.) Press into bottom and sides of pie plate and chill until needed.

Notes: You may need to double this recipe for deep dish pies.



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4 Recipes for No Bake Pie Crusts

For no-bake pie crusts, you can experiment with just about any crispy ingredient as your base. Pretzels, potato chips or shortbread cook...

4 Recipes for No Bake Pie Crusts

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We all love desserts! But there nothing worse than regretting and feeling bad after a meal followed by a rich dessert. Low fat dessert recipes don't have to be boring or tasteless. In fact, by following the Top 7 Proven Techniques for low fat desserts, you will be amazed at how you can easily keep desserts on your menu!

Whether you are weight watching, dieting or just a little health conscious, there is no need to skip and deny yourself on life's simplest little treats.

Skipping desserts can actually be bad for you. You are left craving for your well-deserved treats and this can often lead to unnecessary bingeing.

All you need to do is simply make a few little changes and know where to keep your desserts as low fat as possible.

Here are seven tips on benefiting from healthy and tasty low fat desserts:

Tip 1. Do-it-Yourself

Avoid buying desserts and opt for homemade desserts. Choose quick to prepare recipes and enjoy the pleasures of homemade low fat desserts.

You will not only benefit from knowing what exactly was used in the recipe, but also appreciate the desserts more. This also leads to less cravings and avoids instant gratifications, as with store-bought treats, that can be bad for you.

And, you can lose some calories by DOING something!

Tip 2. Reduce Fats for Low Fat Dessert Recipes

When preparing your favorite dessert, reduce the amount of sugar by half.

You can (most times) also reduce the amount of fat, like butter and oils, in recipes by one-third up to to one-half! You will not lose out on too much flavor at all.

If it's a recipe that you use often, perhaps the first time you will taste a little difference, but the next time, you won't even notice that this is your same favorite dessert but with half the fat.

Tip 3. Fresh Fruit Wonders

Not only does fresh fruits add color to your desserts but they are full of natural flavor and goodness.

Choose delightful fruit salads or bake your fruits within your recipes.

Tip 4. Use Yoghurt

Use yoghurt instead of ice-cream. Yoghurt can be mixed with flavors just as ice-cream can.

The active agents within yoghurt can also help your digestive system after a meal.

Desserts that are good for you? Yes, it IS possible!

Tip 5. Go a bit Nuts!

Try choosing lower saturated nuts over the higher type (like coconut or macadamia nuts).

Nuts have some benefits to our daily diet so you do not have to completely cut it out. But a lower fat alternative would be to reduce the amount in half stated in recipes.

Chop nuts finely and spread throughout your dessert allows you to keep that nutty flavor we love. Or, instead of packing your desserts full of nuts, try to decorate by placing a toasted nut (or just even half of one) on top of you dessert. This creates a classy element to dessert and keeping it low fat at the same time.

Tip 6. I want my Chocolate

No, we are NOT going to cut out the chocolate! If you can, great! But for the rest of us, choose the better alternative - the dark chocolate.

I never thought I'd enjoy dark chocolate in the past, but now, nothing tastes better. Normal milk chocolate taste too sugary and 'fake' to me now. Not only that, dark chocolate has anti-oxidants that are good for us!

Don't abuse chocolate, but opt for dark chocolate. I swear, you will not look back! Plus, you will be thankful for the lower fat benefits.

Tip 7. Essence-tial Taste

Use essence and spices to flavor your low fat dessert recipes.

Use vanilla, almond, orange or lemon extracts to flavor your dessert.

Add nutmeg or cinnamon to bring your recipe to life.

You can also use a zest of lemon or orange peel throughout the recipe mix or simply as garnish or topping.

Being satisfied is the key to lower fat eating. By being a little creative and make tiny changes to your favorite recipes, you won't lose out on flavor nor taste.

This is the true pleasure that lies within a dessert.



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Need To Make Low Fat Desserts? - Top 7 Proven Techniques Help You Keep All The Taste And Flavor

We all love desserts! But there nothing worse than regretting and feeling bad after a meal followed by a rich dessert. Low fat dessert r...

Need To Make Low Fat Desserts? - Top 7 Proven Techniques Help You Keep All The Taste And Flavor

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No bake cookie recipes are great for a fast and easy dessert. They are perfect for last minute entertaining idea or simple convenient snacking treats.

On top of that, no bake cookies are hassle-free and mess-free!

But don't be fooled, these are not just any no bake cookie recipes. Great adult or kids snacks, these 3 simple no bake recipes are fool-proof. They are original, proven successes and make amazing desserts.

These are not just any ordinary no bake cookie recipes. Try them out and see for yourself!

All time classic flavors that the world loves...

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RECIPE #1: "Marble Chocolate Lover No Bake Cookies"

Ingredients: (makes approximately 2 to 3 dozen cookies)

- 250g milk (or dark, if you prefer) chocolate

- 250g white chocolate

- 2 1/2 cups of rice puff cereal

- 1/2 cup of desiccated coconut

Method:

1. Melt both chocolates in separate bowls (either melt over a "bain marie" or double boiler, or microwave for approximately 30 seconds) until soft and smooth.

2. Mix coconut and rice puffs together in a bowl. Pour the dark chocolate over and mix thoroughly.

3. Line a shallow baking dish and pour mixture evenly.

4. Pour the white chocolate around the mixture. With a large spoon, gently and roughly mix the white chocolate into the mixture to create a desired marble effect. (Try not stir and mix the colors in too much).

5. Refrigerate to harden for 1 hour or about 10 minutes in the freezer. Cut into square sizes as you desire. (Store in air-tight container in cool temperatures. Refrigerate for warmer climates).

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RECIPE #2: "Classic Jam Drop No Bake Cookies"

Ingredients: (makes approximately 2 to 3 dozen cookies)

- 2 1/2 cups of wholemeal cereal, lightly crushed (or 2 cups of oatmeal if preferred)

- 2 tablespoons of honey

- 1 cup of softened butter

- 1/2 cup of icing sugar

- Strawberry (or any fruit) jam

Method:

1. Mix butter, icing sugar and honey together until smooth.

2. Stir in the cereal carefully and thoroughly.

3. Place a large waxed paper on a flat baking dish and spoon the mixture on to the paper in small serving amounts. Lightly pat the small mounds down.

4. Add a small (about half to one teaspoon) of your favorite fruit jam in the centre of the cookies.

5. Refrigerate for at least 30 minutes or about 10 minutes in the freezer before serving. (Store in air-tight container in the fridge).

RECIPE #3: "Almond Delight No Bake Cookies"

Ingredients: (makes approximately 1 to 2 dozen cookies)

- 2 1/2 cups of rice puff cereal (can be honey glazed styles)

- 100g roasted almonds (finely chopped) or almond flakes

- 100g milled almonds (or almond powder)

- 1/2 cup of softened butter

- 1 table spoon of honey

- vanilla essence

Method:

1. Mix butter, milled almonds, honey and a couple drops of vanilla essence together until smooth.

2. Mix rice puff and roasted almonds together and pour into the butter mixture. Mix thoroughly.

3. Spoon mounds onto waxed paper and refrigerate at least 30 minutes or about 10 minutes in the freezer before serving. (Store in air-tight container in the fridge).

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TIP: Any cereal mix can be replaced by graham cracker crumbs or oatmeal if preferred to suit your diet.

Create magical moments with these 3 simple and fast no bake cookie recipes. Share them with your loved ones and be surprised at how hassle-free fun dessert making can be.



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Top 3 Mouth-watering Ideas To Make No Bake Cookies - Serve Fast Yummy Desserts from Just 10 Mins

No bake cookie recipes are great for a fast and easy dessert. They are perfect for last minute entertaining idea or simple convenient sn...

Top 3 Mouth-watering Ideas To Make No Bake Cookies - Serve Fast Yummy Desserts from Just 10 Mins

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We are a pudding family. There is something satisfying about the word pudding. It brings connotations of comfort, of tastebud-tantalising things, rich and luscious. Dessert suggests something elegant, delicate, restrained - a sweet mouthful to finish off a meal. Dessert just doesn't do it for me.

Our family goes in for puddings for special occasions and Sunday lunches. We don't have them every day, so when we do, we want it all: comforting over-indulgence at its best - no refined twiddles of patisserie here, though we don't do the steamed, stodgy stuff either. We have a number of recipes that are firm family favourites and have to be considered and a waiting list of recipes from cookbooks to try - so puddings oust the main course as the focus of debate and decision-making.

The occasion dictates the main course - roast lamb for Easter, turkey and gammon for Christmas, no dilemmas there. Selecting just a few puddings from the family repertoire, though, is an agonising process. Christmas and New Year close together eases the dilemma...what we don't have for Christmas, we can do for New Year's Eve, but on other occasions leaving out a particular favourite recipe is too hard.

We often end up with a selection of four puddings (though, before you are too horrified, we are usually feeding twelve or more people) and as a result feel stuffed to the gills afterwards, as greed inevitably overcomes caution and all four have to be sampled.

Two of our family staple recipes come from my mother-in-law, who as a mother of six on a limited budget had to use a lot of invention to feed her family. Guava fool (pureed guava mixed with condensed milk and cream) is one of her recipes that rates high on the must-have list through winter when guavas are in season. Choccie pudding is a year round imperative, a chocolate custard poured over boudoir biscuits which soak it up and soften delectably into a velvety gloop.

I have proudly managed to add one of my family pudding recipes to the indispensable list - Summer Pudding. My mother still makes it, often with blackberries culled from the hedgerows, as well as the more traditional redcurrants and raspberries. Here in South Africa we have a different palette of berries to work with and most often use youngberries, mulberries with a few strawberries (strawberries on their own don't work, you need the tartness of some of the darker berries). Here is the recipe:

Summer Pudding

1 loaf of slightly stale white bread
About 1kg of mixed berries: blackberries, raspberries, youngberries, mulberries,
redcurrants the choice is yours. Apple can be added if you are short of berries.
Sugar

Put the fruit with a liberal sprinkling of sugar into a pan and gradually bring to boiling point. (You can cook them straight from frozen over a low heat). Softer fruits are done at this point, so check, apples would need longer to soften.

The amount of sugar depends on how sweet the fruit is - you are after a slightly tart fruit with sweet juice but not too sickly.

Cut the bread into thick slices, take off the crusts and line a pudding basin with it.
It needs to fit tightly but don't squash it.
You can do a patchwork of funny shaped bits, the important thing is that no holes are left. Keep three slices for the lid.
When the fruit has stewed, use a slotted spoon to transfer the fruit into the bread-lined bowl.
Most of the juice gets left behind but keep it to pour over the pudding later.
Fill the bowl with the fruit and top with a tight layer of bread.
Place a plate or saucer on top and weight it, so the fruit compresses and the juice soaks into the bread. Leave in the fridge for at least a few hours, better overnight.
Turn it onto a plate to serve, with the extra juice poured over any white bits of bread still showing. Eat with plenty of cream.

Now our main preoccupation on our smallholding is establishing enough fruit trees and berry plants to ensure a year round supply of pudding potential in our freezers, but maybe that would make them less special.

The seasonal aspect of guavas and berries mean excitement when they come back into season, gluttony for a few weeks until common sense sets in. Then we put a supply away in the freezer for a few special treats later in the year, the season ends and is followed by the next thing. A pudding for each season, a season for each pudding.



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Just Desserts, Pudding Recipes Galore

We are a pudding family. There is something satisfying about the word pudding. It brings connotations of comfort, of tastebud-tantalisin...

Just Desserts, Pudding Recipes Galore

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