Irish Poke Cake Recipe | St. Patrick's Day Dessert Ideas | Easy Cake Recipes
Irish Poke Cake Recipe | St. Patty's Day Dessert Ideas | Easy Cake Recipes
#irishpokecake #pokecakerecipe #stpatricksdayrecipes #stpatricksdaydesserts #stpattysdaydesserts #cakerecipes
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Recipe:
1 box lime jello
1 box white cake mix
4 egg whites
1/2 cup canola oil
1 cup buttermilk
1 cup hot water
1/2 cup cold water
1 1/2 tubs cool whip *Let thaw
1 box vanilla pudding mix
1. In large bowl, mix cake mix, egg whites, buttermilk and oil
2. Bake cake at 350 for est 20 minutes until fully baked. Allow cake to cool!
3. Use end of stirring spoon and poke holes across cooled cake
4. In small pan, heat 1 cup water til boiling, add jello mix and stir for 2 minutes. Remove from heat. Add 1/2 cup cold water, stir well.
5. Pour jello liquid over cake into holes. Use all of it.
6. In bowl, mix cool whip and box of pudding mix together, fold it gently together.
7. Spread topping over cake
8. Add sprinkles or coconut
*Cover and store in fridge if serving soon
** If not serving for a few hours, store it in the freezer so your topping stays set, thaw for 20 min before serving.
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Cotton Soft Blueberry Cake
Cotton Soft Blueberry Cake – Coming back to my all time signature cotton soft sponge cake. This cake is so soft and with the blueberry puree made the flavor so phenomenal. You can go with buttercream or whipping cream, but for me, cream cheese frosting somehow goes so well with blueberry. To be honest, I’m not a fan of blueberries, maybe because it’s a little sour. Hence, the sweetness and saltiness of the cream cheese give the blueberries a good balance. If you’ve followed my other cotton sponge cakes, you’ll know this cake will melt in your mouth. Hope you will give this cake a try. Enjoy!
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Ingredients:
• Blueberry Puree
250g [2 cups] fresh blueberries
75g [⅓ cup] sugar
15ml [1 tbsp] lemon juice
• Sponge Cake
I’m using 7x7x3 inch pan
5 egg yolks
35g [3 tbsp] fine sugar
60g [¼ cup] oil
50ml [3½ tbsp] milk
1 tsp vanilla extract
½ tsp salt
90g [¾ cup] cake flour
5 egg whites
½ tsp cream of tartar OR 1 tsp of lemon juice or white vinegar
60g [¼ cup + 1 tbsp] fine sugar
• Cream Cheese Frosting (to cover the cake and deco)
450g [2 cups] cream cheese, softened
40g [⅓ cup] powdered sugar
50g [3½ tbsp] blueberry puree
225g [¾ cup + 3 tbsp] whipping cream
syrup [1 tbsp sugar + 2 tbsp hot water]
• Deco
Piping tip: 686
Leaves (I used basil, you can used anything you desire)
Fresh blueberries
Instructions:
• Blueberry Puree
1. Wash the blueberries with salt and flour. My dad told me this is the best way to get rid of dirt or pesticides. Strain the berries and pat them dry. Place them in a milk pot.
2. Add sugar and lemon juice. Cook over a medium heat. Stir to prevent burnt.
3. Use a masher to mash the berries. Simmer for about 1 minutes. Remove the pot from the heat.
4. Strain the sauce. (there will be some berries pulp going through the sift but that’s fine. I love the pulps as well. The reason I sift is so that the berries is softened and mashed properly)
5. Set aside. The sauce will eventually be thickened like jam once it’s cool.
• Sponge Cake
1. Preheat oven 160°C/320°F.
2. Separate the eggs.
3. In the yolk bowl, add sugar. Mix vigorously until well combined.
4. Add in the oil, mix until well combined. Add in milk, vanilla extract and salt. Mix until well combined.
5. Sift in the flour. Whisk in a circular motion until combined, do not over mix. Set aside.
6. In the bowl of egg whites, add cream of tartar. With an electric mixer, mix on low speed until frothy. Add sugar in 3 batches. Continue mixing on high speed until stiff peaks formed.
7. Add the egg whites into the yolk batter in 3 batches. Fold in a circular motion until the white disappear, do not over mix. Switch to a spatula and continue folding until combined, do not over mix.
8. Transfer batter into a 7x7x3-inch pan, greased and lined with parchment paper. Use you spatula to stir and wiggle the batter to release air trapped bubbles. Drop the pan a few times to release trapped air bubbles.
9. Bake in preheated oven at 160°C/320°F for 30 minutes, then lower to 150°C/300°F and bake for another 20 minutes, or until an inserted skewer comes out clean. Total baking time is 50 minutes.
10. Remove the cake from the pans, cool them completely before slicing.
11. Once the cake is cooled. Slice the cake into 4 sheets. Trimming off the brown edges is optional. Set aside.
• Cream Cheese Frosting
1. In a large bowl, add the softened cream cheese. Make sure the cream cheese is softened. If it’s not, you can pop into microwave for a few seconds just to get it softened.
2. With an electric mixer, give it a mix to ensure no lumps.
3. Sift in the powdered sugar. Mix until well combined.
4. Add in the puree, mix until well combined. Scrape the bowl to ensure the puree is mixed evenly.
5. Add in the whipping cream in two batches. Mix until combined. After adding the second batch, mix until stiff.
• Assemble the Cake (refer to the video)
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Guinness Chocolate Cake - Happy St. Patrick's Day or ANYDAY!
Bake a Guinness Chocolate Cake for someone you love that loves you back. And also loves chocolate.
Please, don’t save this impressive and rich Guinness Chocolate Cake for St. Patrick’s Day!
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Shamrock Cake Recipe for St.Patrick's Day !
My shamrock cake recipe for St.Patrick's Day !
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#cake #food #cooking
It's Pat: Birthday Party - Saturday Night Live
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SEASON 17:
It's Pat:
Classic Characters:
Coworkers throw Pat a surprise birthday party. They ask prying questions to try and figure out Pat's gender. Aired 10/12/91
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The Most AMAZING Vanilla Cake Recipe
Made from scratch with only a handful of ingredients, this Vanilla Cake Recipe is the perfect dessert for any occasion. Far from boring, this classic cake is flavorful and has a tender and moist crumb. It’s so light, fluffy, and easy to make that you’ll never go back to box mix!
RECIPE:
Whether you are making a cake for a birthday party, wedding, or just a general get-together, it is hard to go wrong with this traditional vanilla cake recipe. I think this the best vanilla cake recipe out there as it has a buttery and perfectly even crumb that holds up well on its own but will practically melt in your mouth when you take a bite. I've updated my vanilla cake recipe for an even more tender crumb and foolproof bake no matter what climate or season you're in!
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