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So your little one’s birthday is on the way. You want to surprise him with a yummy Fortnite cake. No worries, because we have got you covered.
Fortnite is one of the biggest games from the last few years in case you didn’t know, take a look at Wie groß ist Fortnite here!
You don’t have to be a professional baker to make a Fortnite cake. All you need to do is get the supplies and follow the recipe from the start till the end.
To help you out, we have explained each of the steps in detail. Even if you are baking for the first time, you should find it easy. It will take you a maximum of one hour to prepare this cake, excluding the preparation time. So without wasting any time, let’s get to the recipe.
- Total time: 1 hour 15 minutes
- Active time: 1 hour
- Serving: 6
Ingredients You Need
To prepare this delicious cake, you need the following ingredients:
- 2 pkg of bold purple cake mix
- Cornstarch for dusting
- 1 pkg of crisp rice cereal treat
- 2 ounces of Fuschia fondant
- 2 cans of aqua-blue vanilla frosting
- 1 pound of blue vanilla fondant
- 1 cup marshmallow fluff
- 4 pkg of colorful dots edible icing decorations
You can get all these ingredients from a nearby local store.
How to make it?
Now that we have discussed all the ingredients, let us take a look at the steps. You need to follow all the steps correctly to bake the perfect Fornite cake. The steps are easy to follow and therefore, anyone should be able to do it.
Here is what you need to do to bake a Fortnite cake:
The first thing you need to do is preheat your oven to 350°F. Take three round cake pans and grease them lightly with cooking spray. Now prepare the cake mix following the directions given on the package. Pour the batter evenly into the greased cake pans and insert wooden picks in the center of each cake.
Put the batter in the preheated oven for 20 to 22 minutes. By this time, the inserted wooden picks should come out from the center.
Take out the pans from the oven and let them cool for 10 minutes on wire racks. Now invert the cakes onto cooling racks and cool for 45 minutes.
While you let your cakes cool, take cornstarch and dust the work surface. This is where you need to start working with the Fuschia fondant. Cornstarch will prevent the fondant from sticking and will let you work smoothly.
Roll it on cornstarch to a 1/8 inch thick, and 7-inch square.
Take a sharp knife and cut 2 thin strips from 1 side of the fondant square and keep them aside.
Take a sharp knife and cut the rice treats into the shape of the number 1. You can even use a cookie-cutter as it makes the task easier, especially for first-timers.
Now put a thin layer of frosting all over the cut out rice treat and fold the Fuschia fondant over it. Using a knife, cut off all the excess from the sides and smooth seam it at the back.
Take thin fondant strips and line the edge of the number 1 shape. Once the seams are smoothened out, discard the excess. Make sure that your hands are clean when working with the fondant.
Insert an 8-inch lollipop stick from the bottom of the fondant and set it aside.
In this step, you will need a serrated knife. Use it to trim the domed tops off of the cake layers.
You also need to trim 1 inch off the edge of the number 1 of the cake layers. You need to make the 6 inches round a 4 inch round.
It’s now time to assemble the cake. This is the most exciting part. Make sure you do it right because the appearance of your cake depends on it.
Place one 6 inch cake round on a plate and spread the top layer with ½ inch thick layer of blue frosting.
Now place the 4-inch cake round on top of the blue frosting and again spread the top with ½ inch layer of frosting.
Place the last 6-inch cake round on the top and spread frosting on top of it. Take a few dowel rods and insert them into the cake. This will help you secure all the layers. Two to three rods will just do fine.
Now spread frosting all over the cake. Make sure that you cover the top and all edges. At the same time, you also need to smoothen the frosting layer to make it look perfect.
Take some corn-starch and lightly dust the work surface with it. Then take the blue fondant and massage it with your hands. You need to warm and loosen the fondant to work with it.
Put the fondant on the dusted surface, and start rolling a 1/8 inch thick, and 18-inch round layer.
Once it’s ready, place the fondant over the top of the frosted cake. Press the fondant down and smoothen all of it out. Also, trim off the excess on the sides using a sharp knife.
Now take a small amount of blue frosting and spread it on the backs of dot icing decorations.
Use small marshmallow fluff in a piping bag and pipe it around the bottom and top of the cake. To make the cake look more appealing, let the top fluff drip down the edges.
Stick number 1 fondant into the top of the cake and then decorate it with candles.
Well, there you have your beautiful and delicious Fortnite cake ready. The steps may seem to be a bit intimidating for first-timers, but it is easy. Once you get started with the process, there’s no looking back.
A Fortnite cake could be a perfect choice for birthdays. It not only looks beautiful but also tastes great. All you have to do is just follow the steps correctly and you will be good to go.
This is the simplest recipe for bread that you can find, a basic bread that with only flour, water, yeast, and salt, allows you to start making bread at home, and with good results!
We will take advantage of this recipe to explain a couple of simple concepts and from the basic recipe, we will propose a couple of optional alternatives that will help your basic bread develop more flavor and improve its qualities.
The first optional improvement you can make with your basic bread is to add a portion of whole wheat flour, which will help your bread have more flavor, remove some of the white flour and replace it with whole wheat flour, start with 10% to 25% of whole wheat flour.
The second optional improvement is to make a preference the day before, take a quarter of the ingredients (for the proposed amounts would be: 125 gr of flour, 77 gr of water, 2.5 gr of salt, and 2.5 gr of yeast), and knead them a little, let it ferment between one and two hours and keep this dough in the refrigerator in a well-covered container so that it doesn’t dry out, take it out half an
An hour before making bread the next day and incorporate it into the rest of the ingredients.
The third optional improvement we propose is autolysis, which consists of first mixing the flour and the water, without incorporating either salt or yeast (or the preferment if you did). You let it rest for half an hour to an hour and then incorporate the rest of the ingredients. The autolysis serves for the flour to hydrate well and produce sugars so that when the yeast arrives it will give a good feast, it also helps to make the kneading easier.
The process to elaborate your basic bread
Mix all the ingredients, use your hands, it’s good to feel the dough and helps to get the hang of the dough.
Once the ingredients are mixed, proceed to the kneading, pass the dough to the table and avoid the temptation to add more flour, after working the dough will become more manageable and with a little practice, you will feel comfortable with doughs much more hydrated than this one.
There are several alternatives to perform the kneading, this is a dough with relatively low hydration that should be left to knead without many problems simply folding and rolling the dough on the table, you can also knead at intervals, alternating short periods of kneading (15/30 sec.) and rest (10/15 mins), if you want to know more you can look for information about Dan Lepard’s kneading, the important thing is that you work gently and do not tear the dough.
Knead until you have a smooth dough without lumps.
Once you have finished kneading give it a ball shape and let it ferment, for this put it in a lightly oiled bowl and cover it with a cloth cover, this first fermentation should swell the dough almost to double its volume, which will take about an hour in a warm place (twenty-five degrees).
Now that your bread has made the first fermentation, pass it to the work table and give it form, for this be careful not to lose much gas, first gently crush the dough until you get a disc, then make a bundle, taking the corners of the dough to the center as if you were wrapping a gift, once this is done turn the dough so that the folds are underneath and with both hands turn the dough to give it a ball shape.
Place the ball you made, with the folds up in a banneton, or if you have not in a bowl covered with a kitchen cloth (linen or cotton) well dusted with flour so it does not stick. Cover it and let it ferment a second time, which should take about an hour or an hour and a half.
During the second fermentation is the ideal time to preheat the oven, place the baking sheet inside, and set the temperature to the maximum that your oven allows, this is around 250˚. You can also place a tray at the base of the oven to steam the bread when it goes into the oven.
Just before putting the bread in the oven, turn the dough over on a piece of baking paper, and make some cuts on the surface. This will help the bread to expand through these cuts when it goes up in the oven, this is called “greñado”.
With the help of a baker’s shovel, take the bread to the oven and place it on the baking sheet. At this moment you can pour a half glass of water over the tray you put in the oven to generate steam.
During the first 10 or 15 minutes keep the oven temperature high, around 230˚- 250˚, after this first quarter of an hour, remove the tray from the water and reduce the temperature to around 200˚ and continue baking for about 25 or 30 minutes or until the base of the bread sounds hollow.
With the coronavirus pandemic envelope in our lives, it can be a little hard to trust the bread that we get from outside. I am sure that a lot of you have tried making bread at home and if you have come here, I am sure you want to get better at it. Well, you have come to the right place. In this guide, I will be providing you with some amazing tips to making fantastic bread at home.
I am sure that you really want to make some home-made bread, straight from the oven, and you may have thought of the idea of baking bread from scratch to be a little daunting. It does seem like a daunting task, because we can mess it up pretty easily.
Well, I have listed out some tips that I got from world-famous chefs. Enjoy!
Make sure that you use a digital scale. You should weigh out the ingredients, particularly the flour. You should do it in an accurate manner, instead of using volumetric measurements. Do not use your measuring cups, because probably won’t be precise all the time. Exact measurements are definitely a must. Even a milligram here or there can result in a disaster. Make sure that you follow the recipe word to word. You will thank yourself, and you will thank me as well. I cannot emphasise enough, how important it is that you read the recipe from start to finish, before you begin. You should also be certain that you are following the timings exactly.
See that you experiment with all different kinds of flour. It won’t harm you to experiment with a couple of them. It also depends on the kind of bread that you are making. Some flours are higher, including which will help them rise a little better. Take bread flour, for example; it has a protein content of approximately 14 to 16%. The high gluten flour is the best one for yeast breads, which are the breads that make use of yeast for levelling. The best example would be French bread or even sourdough bread.
You should also keep in mind that you can substitute all-purpose flour for bread flour and vice versa. You should also be using a 1:1 ratio.
Make sure that you avoid under-kneading or over-kneading the dough. It definitely sounds obvious, but it can result in a gigantic mistake. You may even have to start it from scratch if you mess up.
Make sure that you constantly watch the oven. If the baked goods have continuously been coming out a little too light or a little too dry, it is possible that the oven isn’t properly calibrated.