How To make Golden Chocolate Cake

GOLDEN CAKEPOPS! How to Make Metallic Gold & Silver Cake Pops - A Cupcake Addiction Tutorial

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Cake pops come in all different shapes, sizes and colours but how often do you see them in shimmering metallic? Perfect for weddings, christenings, bridal showers and any even where you want to add a touch of class and a pop of Gold or Silver.

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Tools & Equipment:
Polystyrene block
Lollypop sticks
Paintbrush
Dry, clean tissue

Ingredients:
Cake pop ball (recipe link below)
Clear alcohol (vodka, gin, decorating alcohol)
Melted white chocolate
Edible shimmer dust (I used Rainbow Sands Edible Silk Range in Metallic Golden Sands and Light Silver)

Useful Links:
Link to Cakepop Recipe:

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I'd love to see pics of your cakes and cake pops on ANY of the above -- You all know how mine turn out -- now show me YOUR creations!

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Music: Six String by Chris Blackwell via Audio Network audionetwork.com

Butter Marble Cake | Marble Butter Cake Recipe | Kek Butter Marble

Butter Marble Cake | Marble Butter Cake Recipe | Kek Butter Marble

For this Butter Marble Cake Recipe, I used good quality butter as it gives a good taste and flavor for Butter Marble Cake. The butter must be soft enough at room temperature before creaming it with the sugar. I used salted butter for this marble cake recipe, and the cake would not be salty even though I used salted butter as the amount of salt in 250 gm of butter is very less. You may use unsalted butter too. Please watch the video till the end to get the tips and explanation on how to make a marble butter cake.

1 Cup = 250 ml
TSP = Teaspoon
TBSP = Tablespoon

Untuk resepi Kek Butter Marble ini, saya menggunakan mentega yang berkualiti (salted butter) 250 gram, kerana ia memberi rasa yang lebih sedap untuk Kek Butter Marble. Kalau nak ganti marjerin pun ok je..jadilah kek marble. Mentega mesti cukup lembut pada suhu bilik sebelum pukul dengan gula. Sila tonton video hingga akhir untuk mendapatkan tips dan penjelasan mengenai cara membuat Kek Butter Marble.

1 Cawan = 250 ml
SK = Sudu Kecil
SB = Sudu Besar

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The Ultimate Chocolate Cake Recipe | Cupcake Jemma Channel

Need Chocolate Cake? Look no further. This really is the most indulgent, decadent, moist and chocolatey Chocolate Cake you will EVER MAKE! It looks impressive but it's really very simple to make. For best results bake your sponge one day ahead to give it time to relax and get even softer for the ultimate fudgey consistency.

Remember to tag using your photos over on Instagram using the tag #cupcakejemma so we can see and share your bakes.

If you need some tools to help perfect your cake decorating skills then head over to cupcakejemma.com to get everything from spatulas, to turntables to piping nozzles.

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Make your own buttermilk!

For the cake in the video: 4 x 7 tins. Will also work for 3 x 8 tins.
250g Unsalted Butter
250g 70% Chocolate
180ml Brewed Coffee (or 180ml Hot water with 2 tbsp Instant Coffee Granules)
4 Eggs
150ml Buttermilk (see link below for how to make your own)
3 tbsp Vegetable or Sunflower Oil
430g caster sugar
150g Plain Flour
150g Self Raising Flour
60g Cocoa Powder
3/4 tsp Bicarbonate of Soda
1/2 tsp Salt
430g Caster Sugar
100g Butter
200g Chocolate (I like 50% for ganache)
100g Double Cream
If you want to fill and ice with ganache you can double this quantity.

125g Soft Unsalted Butter
225g Icing Sugar
80g Melted Chocolate (70% is best for buttercream)
If you want to fill and ice with buttercream you can double this quantity.

For a 6 cake follow these ingredients. If you need something even smaller just halve all of the ingredients!
190g Unsalted Butter
190g 70% Chocolate
120ml Brewed Coffee (or 180ml Hot water with 2 tbsp Instant Coffee Granules)
3 Eggs
115ml Buttermilk (see link below for how to make your own)
2 tbsp Vegetable or Sunflower Oil
325g Caster Sugar
115g Plain Flour
115g Self Raising Flour
45g Cocoa Powder
1/2 tsp Bicarbonate of Soda
1/4 tsp Salt

75g Butter
150g Chocolate (I like 50% for ganache)
75g Double Cream
If you want to fill and ice with ganache you can double this quantity.

95g Soft Unsalted Butter
170g Icing Sugar
60g Melted Chocolate (70% is best for buttercream)
If you want to fill and ice with buttercream you can double this quantity.

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Eggless Golden Vanilla Cake without Oven | Fondant Flowers | Xmas Cake Recipe ~ The Terrace Kitchen

Making beautiful yet tasty cakes is piece of cake! We bring you the recipe of golden vanilla cake decorated with fondant flowers. Checkout the complete recipe to know how these beautiful fondant flowers are made. Give this cake a try and Enjoyy!!!

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Yellow Cake

You'll love this moist, tender, and fluffy yellow cake made from scratch with luscious chocolate frosting, it's perfect for parties and just plain DELICOUS! I think a perfect yellow cake with rich creamy chocolate frosting might just be the perfect birthday cake. You get a nice balance of vanilla and chocolate and something about the color combination makes me feel nostalgic for childhood birthdays, candles and presents.

Recipe:

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Eggless Golden Yellow Cake | Quick Cake and Dessert Recipe | Divine Taste With Anushruti

Learn how to make Eggless Golden Yellow Cake at home with Chef Anushruti on Rajshri Food.

On a day when you need to bake something quickly, eggless golden brown cake (pound cake) is the answer. Anushruti brings you this fuss free recipe made with few ingredients and equipment. Check out this basic cake recipe which can be eaten alone or iced with chocolate buttercream or vanilla buttercream

Ingredients:

250 ml (1 cup) milk
170 gm (3/4 cup) granulated sugar
210 gm (1 1/2 cups) plain flour
65 gm (1/2 cup) vanilla custard powder (or cornflour/cornstarch)*
2 tsp baking powder
1/4 tsp baking soda
1 tsp vanilla extract
100 gm (1/2 cup) butter

Method:

- Prepare a 7” round cake tin by greasing it well with oil or butter and lightly dusting it with plain flour. Tap to remove excess flour from the surface of the pan. Alternatively, grease the pan and line the base with greaseproof paper.
- In a saucepan, heat the milk. Stir in the sugar and after it melts completely set it aside to cool to room temperature. After the milk reaches room temperature, add the custard powder and vanilla extract and mix well with a whisk. Add in the butter and mix again.
- Heat the oven to 160 degrees centigrade/325 F.
- In a large mixing bowl, assemble the flour, baking powder, baking soda and mix with a whisk. Pour in the prepared milk mixture and mix well with a whisk until there are no lumps. Alternatively use an electric hand mixer/beater.
- Put the batter into the prepared pan/tin and bake for 55 minutes to 60 minutes, until a skewer comes out clean.
*If using cornstarch instead of custard powder add a pinch of yellow colour and additional vanilla extract.

Host:Anushruti RK
Copyrights: Rajshri Entertainment Private Limited

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