How To make Chocolate Mousse Tiara Cake

Chocolate Dessert Hacks | Amazing Cakes Decoration Ideas To Impress Your Guests |

Chocolate Dessert Hacks | Amazing Cakes Decoration Ideas To Impress Your Guests |

▽ About us: King of Cake is all about cake videos. We show you the most satisfying videos in the world that we create, unveiling life hacks that showcase cake decorating, dessert recipes and much more.

▽ Thank for watching! Don’t forget to turn on notifications, like, & subscribe!

Easy TIRAMISU Cake | No-Bake Dessert

Tiramisu is a classic Italian no-bake cake made with layers of coffee-soaked ladyfingers an incredible mascarpone cream. The custard-like cream is excellent and contains no raw egg.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️

???? PRINT RECIPE HERE:

Tiramisu Cake Ingredients:

►1 1/2 cups espresso or strong coffee, room temperature
►6 Tbsp golden rum, divided
►40 ladyfinger cookies
►6 large egg yolks
►3/4 cup sugar
►16 oz mascarpone, cold
►2 cups heavy whipping cream
►2-3 Tbsp unsweetened cocoa powder

How To Make Russian Tiramisu Cake (alternate version) -

⭐️PRODUCTS IN THIS VIDEO (affiliate):
►13x9 Baking Dish:
►Large Whisk:
►Lady Fingers:
►White Spatula:
►Sauce Pot:
►Cast-Iron Single Burner:
►Red Dutch Oven:
► Glass Mixing Bowls:
►Magnetic Measuring Cups:
►Small Colander:
►Hand Mixer:
►Offset Icing Spatula:
►Pastry Brush:


SHOP(affiliate):
►My Favorite Cutting Board:
►Hand Mixer:
►Favorite Blender:
►Food Processor:
►Glass Bowls:
►Kitchen Scale:
►Glass Storage Containers:
►Knife Block Set:
►Our Dinnerware Set:
►My White Apron:

FOLLOW ME:
►INSTAGRAM:
►FACEBOOK:
►PINTEREST:

CONNECT:
►WEBSITE:
►ALL MY RECIPES:

#natashaskitchen #dessert #tiramisu

Thanks for watching!!

????Fan Mail:
Natasha's Kitchen
1200 N Main St
#161
Meridian, ID 83680
USA

티아라는 어떻게 만들까요? 딸기치즈케이크/ Princess Strawberry cheesecake

—————————————————————————————————
♥︎ 조꽁드 Joconde’s Baking ♥︎
온라인 베이킹클래스:
인스타:
블로그:
유튜브:
이메일: Joconde.hur@gmail.com
—————————————————————————————————

안녕하세요 조꽁드입니다.
주식회사 동서로 부터 독일산 필라델피아 크림치즈를 지원받아,
총 네 편의 치즈케이크 레시피 영상을 제작 하게 되었습니다. (유료광고입니다 ^^)
사용된 제품: 독일산 필라델피아 크림치즈 1.65kg
독일산 필라델피아 크림치즈 온라인샵 바로가기
1.주식회사 동서 직영 ‘동서샵' :
2. 주식회사 동서 직영 '네이버 스마트스토어' :

이 번 케이크는 크림치즈 케이크 레시피 세번째 입니다.
많은 크림치즈로 냉장고를 꽉 채운 저는 요즘 기분이 좋아요.
그래서 이 번에도 정성껏 레시피를 만들었습니다.
세번째 디저트는 노오븐 딸기치즈케이크 인데요. 딸기가 듬뿍 들어간 맛있는 디져트 입니다. 여기에 제가 너무 좋아하는 초콜릿 장식을 올렸어요 바로 티아라 장식 입니다.
제가 초콜릿에 푹 빠져있을때 만들어 보았지만, 제 기억속에 잊혀질 뻔한 데코레이션입니다. 예전에 저의 초콜릿 데코레이션 모음 영상에 출연했었는데, 그 때 많은분이 티아라 만드는 방법을 궁금해 하셨었죠.
그래서 이번 기회에 분홍 분홍한 이 딸기케이크에 아주 딱일 것 같아 다시 만들어보았어요. 이 동화같은 비주얼은 마치 분홍 벨벳 위에 올려진 공주의 티아라 같습니다.
샤방한 분위기가 딸기와 상큼함, 크림치즈의 부드러움과 너무 잘 어울렸어요.
만들기 쉽고 간편한 딸기 치즈 케이크에 티아라까지 함 도전해 보아요 ^^

재료
♥︎ 크림치즈 필링
크림치즈 160g
설탕 30g
화이트 초콜릿 50g
생크림 160g
레몬즙 12g
크림치즈 필링용 젤라틴 4g
딸기 퓨레 60g (생딸기 100g+ 설탕 35g 을 10~12분간 졸인다)
딸기 크림치즈 필링용 젤라틴 2.5g
작은 딸기 12개 딸기 크기에 따라 딸기크림치즈 채우는 양을 조절하세요.

♥︎1.5x 18cm 제누아즈 2장
이 영상에 쓰인 제누아즈 만드는 영상 링크 0:22 부터 보세요.
아래 재료양으로 만들들어 2호 케이크(지름 18cm) 틀에 구웠어요.

계란흰자 95g (약3개)
설탕 90g
계란노른자 25g (약 1.5 개)
박력분 90g
무염버터 22g
우유 30g
바닐라익스트랙 2g

♥︎티아라 장식
화이트 커버춰 (깔리바우뜨) : 화이트 코팅 초콜릿
6:4 비율로 적당량
탬플릿 링크
#Strawberrycake#tiara#cheesecake#cheesecake#strawberrycake

Hello, this is Joconde.
With support from Dongseo Co., Ltd., Philadelphia Cream Cheese from Germany,
A total of four cheesecake recipe videos will be produced. (This is a paid commercial ^^)
Product Used: 1.65kg Philadelphia Cream Cheese from Germany
Go to the online shop of Philadelphia Cream Cheese from Germany
1. Dongseo Co., Ltd. directly managed'Dongseo Shop' : =order&xcode=039&mcode=001&scode=001&GfDT=bWp3UQ%3D%3D
2. Dongseo Co., Ltd. directly managed'Naver Smart Store':

This is the third cream cheesecake recipe.
I feel good these days, storing my refrigerator with a lot of cream cheese.
So, again, I made the cheesecake recipe carefully.
The third dessert is the no-bake strawberry cheesecake. Delicious dessert with plenty of strawberries. I put my favorite chocolate decoration here. It's a tiara decoration.
I had made it when I was addicted to chocolate, but it is almost forgotten in my memory. You can see this in my old chocolate decoration video, and at that time, many people wondered how to make a tiara.
So, I thought it would be perfect for this pink strawberry cake, so I made it again. This fairy-tale visual is like a princess's tiara on top of pink velvet.
This pinky image went very well with the strawberry flavor and the soft cream cheese texture.
Let's challenge the easy-to-make strawberry cheesecake and tiara!

Ingredients

♥︎ Cream cheese filling
160g cream cheese
30 g sugar
50 g white chocolate
160g heavy cream
12g lemon juice
4g gelatin for the base cream cheese filling
Strawberry puree 60g (Simmer 100g fresh strawberry + 35g sugar for 10-12 minutes)
2.5g gelatin for strawberry cream cheese filling
12 mall strawberries
Adjust the amount of strawberry cream cheese filling according to the size of the strawberry.

♥︎Two 1.5 x 18cm Sponge cake sheets
Watch the link to the video for sponge cake used in this video 0:22
I made it with the amount of ingredients below and baked it in an 18cm (7inch) cake pan.

95g egg whites (about 3 eggs)
90 g sugar
25g egg yolk (about 1.5 eggs)
90 g cake flour
22g unsalted butter
30 g milk
2g vanilla extract

♥︎ Tiara decoration
White Coverture (Callibautte) : White coating chocolate
appropriate amount in a 6:4 ratio.

Tiara template

My Moist Chocolate Cake with a Golden Tiara and 24 Carat Edible Gold Leaf (baked by my daughter)

Easy 10 Minute CHOCOLATE CAKE in Frying Pan! NO Oven!

Go to and find out how you can get 3 months free!

No Oven 10 minute CHOCOLATE CAKE recipe made in a frying pan. Stove top Chocolate Cake !

● SUBSCRIBE to my channel here:


► Easy Stove top Chocolate Cake recipe :

- 40 g All Purpose Flour ( 1/4 cup)
- 25 g Unsweetened Cocoa Powder ( 3 1/2 tbsp)
- 1/4 tsp Baking Soda
- 70 g Sugar ( 1/3 cup + 1 tbsp)
- 30 g Butter (1/4 stick)
-1 Egg ( whisk quickly when you add it to the melted butter and cocoa mixture)
- 60 g Milk (1/4 cup)

Use an 8 inch heavy bottom pan.

► Milk Bath:

- 80 g (1/3 cup) Chocolate Milk ( Or regular Milk)

► Frosting:

- 200 g Heavy Cream ( 7 ounces )
- 200 g Chocolate ( 7 ounces )
- Optional Nutella

Set aside to thicken or pour it directly over the cake.

**DO NOT refrigerate this cake or the ganache will harden. Leave covered at room temp. If you prefer to refrigerate this cake use just Nutella for the frosting.**

● My website and written recipes:
● 8 inch Frying Pan:

If you like the music I use for my videos, you can listen to it at Epidemic Sound (affiliate link) :

Enjoy!
♥
Copyright © 2020 Emma Fontanella. All rights reserved.

No part of this video (including thumbnail images) may be reproduced or transmitted in any form or by any means, electronic or mechanical, without the written permission of the copyright holder.

_____________________________________

Mirror Glaze Apple Dessert - Feat. FJØRA

In this video I’m making a Poison apple Halloween dessert. It's made with cranberry, apples and white chocolate and then mirror glazed to give it a beautiful glossy shine. Perfect for Halloween, once you cut into the mirror glazed apples the bright red cranberry filling oozes out onto the plate. Spooky and delicious.

The music in today’s video is by an amazing artist (who also happens to be my cousin.. nbd) called FJØRA.

Check out FJØRA’S music here:
Website: fjoramusic.com
Instagram:
Facebook:
Spotify:
Twitter:

Check out her song in the Maleficent trailer:
On Spotify:
On Apple Music:




Recipe:

Cranberry Apple Centre
2 medium sized apples, peeled and diced
200 grams sugar
500 ml water
500 ml ( 2 cups) cranberries

Method: Simmer the diced apples, sugar, water and cranberries until soft. Use a hand blender to blitz until smooth. Transfer mixture to to a pitcher or bowl with a spout so it’s easy to pour. Pour into semi-sphere silicone molds and freeze until solid.

Once frozen completely you can begin your white chocolate mousse.

White Chocolate Mousse:
350 grams white chocolate
180 grams cream
360 grams crean
1 tsp vanilla bean paste
6 grams gelatine

Method:
Bloom 6 grams of gelatine in cold water. Over a double boiler, melt together the white chocolate and 180 ml of cream. Once melted remove from heat and mix in the bloomed gelatine. In a stand mixing bowl, combine the 360 grams of cream and tsp of vanilla bean paste. Whisk until it reached soft peak stage. Wait until the white chocolate and gelatine mixture comes down to about 33 degrees Celsius before folding the whipped cream into it in three additions making sure not to knock out too much air.

Transfer the white chocolate mousse to a piping bag and pipe into apple silicone molds. Pipe 75% of the way up so when you mush in the cranberry sphere it pushes the mousse all the way to the sides and up the top. I’ve found thats the easiest way to get a smooth mousse all the way around.

Once you’ve piped in the mousse, press two cranberry half spheres together to form a full sphere and shove it into the molds allowing them mousse to push up and around it. Flatten off the top with mousse and an offset spatula. Do this for all the apples in the mold and then freeze over night until solid.

Prepare your chocolate stems. Mix together cocoa and a bit of activated charcoal and dust heavily on a parchment lined baking sheet. Pipe melted chocolate onto this cocoa mixture in whatever shape/ size you want your stems to be. Dust the tops with more of the cocoa and leave to set.

Mirror Glaze:
350 grams white chocolate
150 grams water
300 grams sugar
200 grams condensed milk
15 grams gelatine
Gel food dye
Activated charcoal

Method:
Once your apples are totally frozen solid, prepare your mirror glaze. Place your white chocolate in a medium sized bowl and set aside. Bloom the gelatine in cold water and set aside. In a pot melt together the sugar, water and condensed milk. Let this mixture come down to 60 C before adding in your gelatine. Whisk in the gelatine then pour this over the white chocolate. Use a hand blender to blitz until smooth. Transfer 2/3 of the mirror glaze into a pitcher and add red gel dye. Transfer the other third into another pitcher and colour with activated charcoal.

Melt together a mixture of 50% cocoa butter and 50% white chocolate along with a spoon of chocolate food colouring (many regular colourings will split if you add them to chocolate). Skewer an apple and dip into the melted cocoa butter white chocolate mixture. It should set up in about a minute. Once matte and set, dip it into the mirror glaze. Let the excess drip off and transfer to a parchment lined tray. Repeat with all apples. Transfer the black mirror glaze into a squeeze bottle and drip it onto the apples. Stick the chocolate stems into the tops of the apples and transfer to the fridge. Let defrost for several hours before serving.