Milky Way Cake | CHELSWEETS
This chocolate Milky Way cake tastes just like our favorite candy bar! Its moist chocolate cake layers are filled with a fluffy chocolate filling, homemade caramel, and milk chocolate buttercream!!
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XXL Milky Way Selber Machen (Rezept) || Homemade Giant Milky Way Bar (Recipe) || [ENG SUBS]
Ein XXL Milky Way Selber Machen, ein Schokoriegel mit Nougatfüllung umhüllt von Schokolade. || How to make a Giant Homemade Milky Way Bar, a candy bar with nougat filling coated in milk chocolate.
Für das Rezept benötigen Wir folgende Zutaten || For the recipe we need the following ingredients:
Zutaten für 1 XXL Milky Way: || Ingredients for 1 Giant Milky Way:
•4 Eiweiß || 4 egg whites
•500 Gramm Zucker || 500 grams sugar
•250 Gramm Traubenzucker || 250 grams dextrose
•230 Milliliter Wasser || 230 milliliters water
•475 Gramm Vollmilchschokolade || 475 grams of whole milk chocolate
•1 Päckchen Vanillezucker || 1 sachet of vanilla sugar
•1 Prise Salz || A pinch of salt
Küchenhelfer || Kitchen gadgets:
•Backform (Länge: ~30cm | Breite: ~10cm | Höhe: ~8cm) || Baking dish (Length: ~ 30cm | Width: ~ 10cm | Height: ~ 8cm)
•Backpapier || Baking paper
•Tesafilm || Tesafilm
•Topf für den Zuckersirup || Saucepan to cook the sugar syrup
•Schneebesen || Whisk
•Große Rührschüssel || Large mixing bowl
•Teigschaber || Spatula
•Zuckerthermometer || Candy thermometer
•Mixer/Küchenmaschine || Mixer/Kitchen machine
•Wasserkocher || Water heater
•Grosser Topf + passende Schüssel für das Wasserbad || Large pot + suitable bowl for the double boiler
•3 gleichhohe Tassen oder Gläser || 3 equal high cups or glasses
Das komplette Rezept zum Nachlesen findet ihr hier:
The complete recipe for future reference can be found here:
Viel Spass beim Nachbacken ;) || Enjoy baking ;)
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It took me months to perfect this VANILLA CAKE recipe! Soft fluffy vanilla cake
RECIPE:
When I say this recipe took me MONTHS to perfect, I mean it! This vanilla cake has the most soft, tender, melt-in-your mouth crumb and is bursting with vanilla flavour. A great base recipe that can be paired with literally any type of frosting and filling!
HOMEMADE CAKE RELEASE:
INGREDIENTS:
For this recipe I would highly recommend using gram measurements, especially for the flour for accurate results. It has a high fat/liquid ratio so slight adjustments to the quantities can throw off the balance of the cake ????
Vanilla Cake
- 2¼ cups (300 g) flour - regular all purpose (see note 1 if you want to use cake flour)
- ¼ cup (25 g) cornflour - also known as cornstarch
- ½ tsp baking soda
- 1 tsp baking powder
- ½ tsp salt - omit if using salted butter
- ½ cup (113 g) unsalted butter - room temperature
- ½ cup (105 g) unflavoured vegetable oil - I use canola
- 1⅔ cups (332 g) white granulated sugar
- 3 large eggs - room temperature
- 1¼ tbsp vanilla essence/extract
- 1 tsp white vinegar
- 1½ cups (337 g) buttermilk - room temperature. See note 3 below if using a homemade buttermilk substitute.
Bake at 165 °C (329°F) with the fan on. If your oven doesn't have a fan option, then you will need to increase the baking temperature to 175°C (347°F).
Vanilla Buttercream Frosting (see note 2 below)
- 1½ cups (340 g) unsalted butter - room temperature
- 3 cups (375 g) icing sugar - also known as powdered sugar/confectioners sugar
- 1½ tsp vanilla essence/extract
- 1½ tbsp milk - heavy or whipping cream okay too
Note 1. You can use cake flour in replacement of the all purpose flour and cornstarch in this recipe (325g total required).
Note 2. This frosting is an American buttercream so is a ‘sweeter’ frosting, although my recipe does use a lot less icing sugar compared to a regular American buttercream. However, if you still want an even less sweet frosting, I’d recommend a Swiss meringue or French buttercream.
Note 3. I use store bought buttermilk which is thicker than a homemade substitute. For this recipe, because it uses a lot of buttermilk, a homemade substitute doesn't give the same results. If you are using a homemade version you will need to reduce the amount of buttermilk to about 1 1/4 cups (275g).
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{Test & Tell} Milky Way Cake
This will make a great Christmas cake! Found the recipe in Sarah Addison Allen's book, The Girl Who Chased the Moon.
MILKY WAY CAKE
INGREDIENTS
8 Milky Way candy bars
2 sticks butter
2 cups granulated sugar
4 eggs, well beaten
1/2 tsp baking soda
2-1/2 cups flour
1-1/4 cups buttermilk
1 cup pecans, chopped
1. Melt candy bars in 1 stick of butter.
2. Cream sugar and the other stick of butter.
3. Add eggs, baking soda, and flour alternately with buttermilk.
4. Add melted candy mixture and pecans.
5. Bake in 3 (9-inch) pans, greased, at 325º for 30-40 minutes or until done.
6. Cool for 5 minutes, remove from pans, and cool on rack.
CHOCOLATE ICING
INGREDIENTS
2-1/2 cups sugar
1 cup evaporated milk
1 stick butter
6 oz. chocolate chips
1 cup marshmallow creme
1. Mix sugar and milk over low heat. Cook until it reaches a soft ball stage.
2. Add other ingredients. Stir until chocolate chips are melted.
3. Remove from heat and beat until cool.
**Recipe taken from the book**
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Moist Chocolate Cake Recipe| Best Chocolate Cake Recipe| Easy Chocolate Cake Recipe| Basic recipe for beginners| How to Make the Most Amazing Chocolate Cake| How To Make Moist Chocolate Cake | Easy Moist Chocolate Cake Recipe| Easy Chocolate Cake| Chocolate sponge cake
This recipe is an easy chocolate cake recipe which is very moist .This is a quick recipe even beginners can do easily.
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???? More CAKE Recipes:
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The Most Amazing Chocolate Cake is here
Ingredients:
NOTE: 1 CUP = 240 ML
Cake pan size = 6 inch* 3 inch.
All purpose flour - 1cup (120 grams)
Cocoa powder - ½cup (60 grams)
Sugar - 1cup (200 grams)
Baking powder - 1tsp
Baking soda - ½tsp
Salt - 1/4tsp
Egg - 1
Oil or melted butter - ¼cup (60 ml)
Buttermilk - ½cup (120ml)
Vanilla essence - 1tsp
Warm water - ½cup (120ml)
Method:-
1. Preheat oven to 350 degrees F or 180 C. Butter cake rounds.
2.Mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a large bowl until combined.
3.Add eggs, buttermilk, warm water, oil, and vanilla. Mix everything until combined.
4.Fill pan with cake batter.
5. Bake for 30-35 minutes at 350 F or 180 C , until the cake meets the toothpick test (stick a toothpick in and it comes out clean).
6. Cool for 15 minutes and then turn out the cakes and allow to cool completely.
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Amazing Devil's Food Cake Recipe | BEYOND Decadent and Delicious!
If you’re a fan of chocolate, then you will love this delicious Devil’s Food Cake. It is a decadent, melt-in-your-mouth cake that's rich, moist, and fudgy. Bursting with intense chocolate flavor and covered in dreamy chocolate buttercream frosting, this cake is a must bake recipe, wirthy of any celebration!
RECIPE:
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