3 EASY CAKE FILLINGS │ RASPBERRY JAM / CARAMEL / CHOCOLATE GANACHE │ CAKES BY MK
Cake fillings are the perfect way to take any cake to that next level, and the great thing is that many fillings are really easy to make! In this video I'll be sharing with you guys 3 really easy cake filling recipes - raspberry jam, caramel and chocolate ganache! With these three fillings up your sleeve, you'll be ready to fill any flavoured cake that comes your way! Ingredients list below :)
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Ingredients:
Raspberry Jam:
- 1 cup (250g) frozen raspberries
- ¾ tablespoon (6g) cornstarch
- 1 tablespoon (14g) lemon juice
- 3 tablespoons (38g) sugar
Caramel:
- 1 cup (200g) sugar
- 1/4 cup (59g) water
- 1/2 cup (120g) cream
- 4 tablespoons (57g) butter
- 1/4 teaspoon (1.5g) salt (you can add more salt for a salted caramel)
Chocolate Ganache (1:1 ratio chocolate to heavy cream):
- 180g dark chocolate (50%)
- 180ml heavy cream
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Timestamps:
00:00 Intro
00:40 Raspberry Jam Filling
03:06 Caramel Filling
06:25 Chocolate Ganache Filling
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Full Recipe:
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40-Layer Chocolate Raspberry Crepe Cake - with Raspberry Mascarpone Cream!
FULL RECIPE HERE:
The most impressive, 40-layer chocolate raspberry crepe cake recipe! Layers upon layers of decadent chocolate crepes, dressed with raspberry mascarpone cream! This delicious chocolate cake is a chocolate lover’s dream! Top each slice with raspberry sauce to make this cake even sweeter!
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Music Courtesy of Audio Network
RASPBERRY CAKE FILLING RECIPE
This is my favorite raspberry cake filling recipe that I used to make all the time when I made cakes as my profession. I hope you all like it!
Raspberry Cake Filling Recipe:
24 ounces of frozen raspberries
1 1/3 cup water
2 cups granulated sugar
2 tablespoons of lemon juice
6 tablespoons of cornstarch dissolved in ½ cup water
Combine raspberries, water, sugar and lemon juice in a saucepan and bring to a boil. Once it has started boiling, turn down the heat and let the mixture simmer until the raspberries have completely broken down.
Remove from the heat and pour the mixture through a mesh strainer to remove the seeds.
Dissolve cornstarch into ½ cup water.
Pour the raspberry mixture back into the pan, and whisk in the cornstarch mixture.
Bring the mixture back up to a boil and simmer until it is thick and bubbly, whisking as needed.
Pour the mixture into a bowl and allow it to cool completely.
*I originally got this recipe from a website called Cake Central about 10 years ago! Enjoy!
Super Easy Vanilla Cake Mix Recipe
This cake recipe is simple to make and so delicious! It stays moist, is easy to work with and carve, and is stable enough to cover in fondant. This recipe makes two 8 round cakes and two 6 round cakes which is more than what I'm showing in the video. You can save the extra cake for later by freezing it! Just cover it in plastic wrap and then a layer of foil and it should last for a couple months. :)
Ingredients
• 2 boxes white cake mix (I use Betty Crocker or Duncan Hines)
• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1 1/2 tsp salt
• 2 2/3 cups water
• 1/4 cup melted butter
• 4 tsp vanilla extract
• 2 cups sour cream (room temp)
• 6 large eggs (room temp)
Instructions
1. Preheat oven to 325 degrees F.
2. Prepare pans by lining with parchment paper and spraying sides with baking spray with flour.
3. Combine all dry ingredients in mixing bowl. (I like to run the cake mixes through a sieve to get out all the lumps) Whisk together the dry ingredients.
4. Add the remaining ingredients and mix on medium speed for a couple of minutes.
5. Bake for 40 – 60 minutes depending on the size of your cake pans. Start checking with a toothpick around 40 minutes.
6. This will make two 6” round cakes and two 8” round cakes that are 2” deep.
Swiss Meringue Recipe -
#RaspberryCakeFilling
#CakeDecorating
#Raspberries
Raspberry, Chocolate & Meringue Ice Cream Cake
Get the recipe:
A deliciously simple Raspberry, Chocolate & Meringue Ice-Cream cake that takes less than 10 minutes to prepare... this is the perfect summer dessert!
Raspberry White Chocolate Layer Cake Recipe | Cupcake Jemma Channel
Would you choose Fruity or Chocolatey? We choose both with this Raspberry and White Chocolate layer cake. An 8 layer cake to be precise! Sally and Dane are back to show you the ins and outs of yet another Crumbs and Doilies classic cake. This moist yet fluffy Raspberry Ripple sponge is filled with alternating layers of White Chocolate Buttercream and home made Raspberry Goo (video link below!) and decorated with Meringue Kisses and Gold Leaf decorated White Chocolate balls.
It may look tricky but if you have all the right tools and equipment this cake is WAY more achievable than you may think. Head over to our website to pick up all the tools used in this video:
Don't forget to send us your cake photos by tagging us on Instagram. We are constantly blown away by your incredible bakes so keep them coming! @cupcakejemma @sallydells @danepemberton and us the tag #cupcakejemma so we can share the love around!
See below for other helpful videos:
Meringue Kisses:
Fruit Goo:
Tuesday Tips on how to do ALL the techniques:
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Raspberry Ripple Sponge (4 x 9 tins)
Preheat Oven to 170C (fan assisted)
625g softened Unsalted Butter
625g Caster Sugar
10 Eggs
625g SR Flour
4 tbsp Whole Milk
Raspberry Goo (see above link)
White Chocolate Buttercream
500g softened Unsalted Butter
730g Icing Sugar
Whole Milk to loosen
320g White Chocolate
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Raspberry and cherry meringue cake
Hello everybody,
I'm Megghy and today I share with you the recipe for the meringue cake with raspberries and cherries.
The recipe includes Italian meringue, whipped cream, custard, raspberries and cherries but you can also use berries.
The recipe is not difficult but long due to the various preparations and waiting times but the contrast between the sweet and sour fruit makes it a perfect match.
ADVICE
Respect the rest times of the cake between one preparation and another, it will seem that the cake does not solidify but by magic the next day will be exceptional !!!
Weigh the egg whites to make the meringue because it is really important to keep the right doses.
If you have some meringue left you can put it in the sac a poche to create different shapes, put them on a baking sheet and cook them at 80 degrees for about 4 hours, you will get excellent spumini.
Here an idea:
INGREDIENTS
For a cake with a diameter of 20 cm
FOR THE BASE:
- 250gr. of dry biscuits
- 125gr. of melted butter
- 70gr. of dried Italian amaretti (such as Saronno, Lazzaroni, Benelli)
FOR ITALIAN MERINGUE
- 180gr. of sugar
- 36gr. of sugar
- 50gr. water
- 110gr. egg whites
FOR THE WHIPPED CREAM:
- 250gr. unsweetened whipping cream
- 50 grams of sugar
- 12gr. of gelatin in sheets
FOR THE CREAM
- 4 egg yolks
- 250gr. of milk
- 30gr. made with flour
- 50gr. of sugar
FOR THE RASPBERRY AND CHERRY COVERING:
- 4gr. of gelatin in sheets
- 250gr. of cherries + 12 cherries for adjustment
- 125gr. of raspberries + 5/7 raspberries for adjustment
- 1 lime or half a lemon
- 2 tablespoons of sugar
- a few fresh mint leaves
METHOD
- Chop 250 gr. of dry biscuits to which you add 125 gr. of melted butter and mix.
- Put in a 20 cm diameter cake mold but with the hinge open, lined with parchment paper only the hinge, so that when it is time to serve it will come off better.
- We press the mixture well and put it in the fridge to cool, meanwhile we prepare the meringue.
- Put on the fire 180 gr. of sugar with 50 gr. of water, when the sugar reaches 70 ° G - 158 ° F it begins to whip the egg whites in the mixer.
- 110gr. of egg whites with 36 gr. of sugar at maximum speed.
- When the sugar on the fire reaches 121 ° G - 250 ° F pour into the mixer.
- Lower the speed of the mixer and pour the boiling sugar very slowly. (be careful!)
- Once all the sugar has been poured, put the planetary mixer again at maximum speed.
- You have to whip the egg whites until touching the bowl of the planetary mixer, the latter is cold.
- Soak 12 gr in water. of gelatin in sheets.
- We prepare the whipped cream: 250 gr. of fresh unsweetened cream, to which we add 50 gr. of sugar and whip until stiff peaks.
- When the gelatin is softened, we put it on the fire for 1 minute with 3 tablespoons of water or milk, just long enough to dissolve it and pour it into the whipped cream, mix just enough time to incorporate it.
- Now let's combine 250 gr. of meringue and 250 gr. of whipped cream and mix.
- Add 70 gr. of dry Italian amaretti with cream, mix and pour the mixture into the pan.
- Put in the fridge to solidify, My advice is to wait at least 6 hours because the cream is very soft.
- After this time, we soak 4 gr. of gelatin in sheets and remove the core at 250 gr. of cherries that we add to 125 gr. of raspberries.
- Over a high heat cook the fruit with 2 tablespoons of sugar, the juice and grated zest of a lime, it will take 8 - 10 minutes, the fruit just has to soften, blend with an immersion mixer and filter the mixture through a colander.
- Put the softened gelatin on the fire with 2 tablespoons of water, just a minute, just the time to dissolve it, if the fruit sauce (coulis) is still hot, you can put the softened gelatin directly into the mixture without dissolving it on the fire.
- Now pour the gelatin into the sauce and mix.
- The raspberry and cherry sauce is now ready, pour over the cake and spread it well over the entire surface.
- Put the cake in the fridge now to solidify and rest for 24 hours.
- The next day decorate the cake with fresh raspberries and cherries and a few mint leaves.
A special thanks to my niece, for the subtitles and voice over in English.
I hope you like this recipe and if you have any questions feel free to write me in the comments.
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ENJOY YOUR MEAL!
#cookingwithmegghy #meringue #cake
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