How To make Ribbon Refrigerator Cake

Red Ribbon Caramel Coffee Crunch Cake: Cream Frosting & Salted Caramel Drizzle | Cooking with Kurt

Learn how to make this Caramel Coffee Crunch Cake! Two layers of white cream cake are surrounded by a light coffee whipped cream frosting, filled and topped with coffee-crunch honeycomb chunks, and finished with a salted caramel drizzle. The perfection combination for caramel and coffee lovers! Enjoy!

RECIPE:

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Ingredients:

Coffee Crunch Honeycomb:
1/2 cup granulated sugar [100 g]
2 tbsp corn syrup (sub: honey) [30 mL]
1/4 cup hot-brewed coffee [60 mL]
1 tsp baking soda [5 g]

Caramel Drizzle:
1/2 cup granulated sugar [100 g]
4 tsp water [20 mL]
1/3 cup heavy cream (room temp) [80 mL]
2 tablespoons unsalted butter [24.4]
1/4 tsp table salt [1.4 g]

White Cream Cake:
16 tbsp (2 sticks) unsalted butter (room temp) [227.2 g]
6 large egg whites (room temp) [180 g]
1 1/4 cups whole milk (room temp) [300 mL]
1/2 cup vegetable oil [120 mL]
2 tsp clear vanilla extract (sub: regular vanilla extract) [10 mL]
3 cups all-purpose flour [360 g]
1 tbsp baking powder [12 g]
1/2 tsp table salt [2.8 g]
1 3/4 cups granulated sugar [350 g]

Coffee Whipped Cream Filling and Frosting:
8 oz cream cheese (room temp) [226.4 g]
2/3 cup granulated sugar [133.3 g]
2 tsp clear vanilla extract (sub: regular vanilla extract) [10 mL]
3 2/3 cups heavy cream (very cold) [880 mL]
1/4 tsp instant espresso (sub: instant coffee) [0.5 g]

Red Ribbon Triple Chocolate Roll - With Rich Chocolate Ganache & Chocolate Curls | Cooking with Kurt

Learn how to make a Red Ribbon-Style Triple Chocolate Roll - it's a moist chocolate chiffon roll filled and coated with a rich chocolate ganache frosting, and topped with chocolate curls and a chocolate drizzle. Its the ultimate decadent chocolate treat! Enjoy!

RECIPE:

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Ingredients:

Chocolate Chiffon Cake:

Dry Ingredients:
1 cups cake flour [113 g]
1/4 cup unsweetened natural cocoa powder [25 g]
1 tsp baking soda [5 g]
1/3 cup sugar [67 g]
1/2 tsp salt [3 g]

Wet ingredients:
4 egg yolks [80 g]
1/3 cup canola oil [80 mL]
1/2 cup hot coffee [120 mL]
1 tsp vanilla extract [5 mL]
1 tsp finely grated orange zest [2 g]

Meringue:
4 egg whites [120 g]
1/2 tsp cream of tartar [1.7 g]
1/3 cup sugar [67 g]

Chocolate Ganache:
16 oz bittersweet chocolate [453 g]
1 cup heavy cream [240 mL]
1/4 cup sugar [50 g]
4 tbsp unsalted butter [57 g]
1 tbsp brandy (optional) [15 mL]

Chocolate Curls:
2 oz bittersweet chocolate - approximately 1/3 cup of chocolate chips [57 g]

Ribbon Cake|It's Beautiful to look at & Delicious to eat|Akshata's Recipes

Today's recipe is “Ribbon cake” –I got this recipe from my dear friend Ellona..it was her grandmom's secret recipe..
Thankyou Aunty Madge & Ellona for this beautiful recipe.
Please visit my channel ♥



For any Business enquiries,collabs etc please write to me at
annesequeira@yahoo.in

My other recipes listed here-click the link to see the recipe
Milk Cream

Chana Doce

Marzipan

Bebinca

kulkul

BOLINHAS

Dodol

Coconut Ice

Neuris with fresh coconut

Neuris with dessicated coconut

pinaca

Vodee

Vorne/vonne

Date rolls-
Walnut chocolate fudge

Nankhatais-
Baath-
Checkered cookies

Coconut layered cake

Cordial baskets

Perad

Walnut drops

cocoa milk fudge

My other Goan recipes-listed here-click the link to see the recipe
Potato chops

jeerem meerem

fish caldeen

chicken vindaloo

chicken xacuti

chicken cafreal

brinjal fry

mori ambotik

mori croquettes

goan brinjal pickle

goan tendli pickle

goan vodee/ode

Tizaan

Goan banana fritters|filos

Goan miskutT|Raw mango pickle

Goan drumstick sukke|dry drumstick bhaji

Goan Tambdi Bhaji |Red Amaranth Leaves

Goan bhaji pav/Chana tonak

Alle Belle

Goan Pão

Goan Macaroni Soup Recipe

Alsande or Chawli tonak

Goan sausage pulao & chilly fry recipes

Goan Recheado Masala Recipe

Goan Sorak

Goan Meatball curry

Goan egg flip

Please visit my channel

#ribboncakerecipe#christmassweets#akshatasrecipes#christmaskusvar#christmaskuswar#baking#cakerecipeseasy#howtomakearibboncake

Red Ribbon Mango Supreme - Filipino Mango Chiffon Naked Layer Cake From Scratch | Cooking with Kurt

Learn how to make Red Ribbon's MANGO SUPREME cake from scratch! This Filipino mango chiffon naked layer cake is light, delicious, and refreshing. Enjoy!

RECIPE:

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Equipment needed:
2 half sheet pans (13 x 18)
parchment paper
electric mixer
9-inch metal cake ring
acetate sheet (plastic cake collar)
blender
cake board / cake stand

Ingredients List:

Dry Ingredients:
2 1/4 cups cake flour [254 g]
1 tbsp baking powder [12 g]
1/2 cup sugar [100 g]
1 tsp salt [6 g]

Wet Ingredients:
8 egg yolks (egg whites will be used for meringue mixture) [160 g]
1/2 cup canola oil [120 mL]
3/4 cup water [180 mL]
1 tsp finely grated lemon zest [2 g]
1 tsp finely grated orange zest [2 g]
1 tsp vanilla extract [5 mL]

Meringue:
8 egg whites [240 g]
1 teaspoon cream of tartar [3.4 g]
3/4 cup white sugar [150 g]

Frosting:
8 oz cream cheese (cold) [226 g]
2 cups heavy cream (cold) [474 mL]
1/2 cup sugar [100 g]
2 teaspoon vanilla extract [10 mL]
1 tsp finely grated lemon zest [2 g]
1 tsp finely grated orange zest [2 g]

Mango Puree / Topping / Filling:
5 fresh ripe mangoes, (can substitute with about 5 cups frozen mangoes) [800 g]
1/4 + 1/4 cup sugar [50 g + 50 g]
1 tablespoon cornstarch [7.5 g]
2/3 cup water [158 mL]
1 maraschino cherry (optional for decoration)

NOTE: The acetate sheet should be cut about 30 long, not 12 long as it says in video. Sorry about that!


Alternative Buttercream Frosting Recipe (Swiss Meringue Buttercream Frosting):

This is more stable, and will hold at room temperature in the summer or in warmer climates, like the Philippines! Use this frosting recipe if heavy cream / thick cream is not available.

Ingredients:
5 egg whites [150 g]
1.5 cups sugar [300 g]
1 lb unsalted butter [454 g]
2 tsp vanilla extract [10 mL]
1 tsp finely grated lemon zest [2 g]
1 tsp finely grated orange zest [2 g]

Procedure:
- Whisk together 5 egg whites and 1.5 cups of sugar in a glass or stainless steel bowl.
- Then heat in a low heat water bath while continuing to whisk, till the sugar is dissolved (when it feels sticky to touch, and you hardly feel the grains of sugar anymore).
- Take it off water bath. And using an electric mixer, beat this mixture until it is glossy and stiff peaks form. Let it cool down to room temperature.
- When it is back to room temperature, continue beating and slowly add 1 lb of room temperature (unsalted) butter a little at a time (I slice them into 1 or 2 tablespoon size cubes).
- When the butter is fully mixed in, add 2 tsp of vanilla extract, 1 tsp lemon zest, and 1 tsp orange zest, and mix until smooth.
- Continue to assemble cake like in the video.

Red Ribbon Black Forest Cake - Filipino Favorite Cherry Liqueur Chocolate Cake | Cooking with Kurt

Learn how to make Red Ribbon's Black Forest Cake cake from scratch. This cherry liqueur-moistened chocolate cake is a Filipino favorite, with a cream and cherry filling, and topped with rich chocolate curls and maraschino cherries. Enjoy!

RECIPE:

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Ingredients

Chocolate Layers:

2 cups all-purpose flour [240 g]
2 cups granulated sugar [400 g]
3/4 cup unsweetened natural cocoa powder [75 g]
2 tsp baking soda [10 g]
1 tsp baking powder [4 g]
1 tsp salt [6 g]
1/2 cup vegetable oil [120 mL]
1 cup buttermilk (room temperature) [237 mL]
1 cup hot coffee [237 mL]
2 large eggs [100 g without shell]
1 tsp vanilla extract [5 mL]


Cherry Filling:

4 cups (1 lb) bing cherries, pitted (can be fresh, frozen, or canned) - I use frozen [454 g]
12 maraschino cherries for décor
1/4 cup kirsch (cherry liqueur) - can substitute with apple brandy or cherry vodka [60 mL]
2 tbsp granulated sugar [25 g]

Frosting:

4 cups heavy cream [950 mL]
1 cup confectioner's sugar [120 g]
1 tbsp cornstarch [7.5 g]
1 tbsp kirsch (or vanilla extract if not using kirsch) [15 mL]

Topping:

8 oz high-quality bittersweet chocolate (I use Callebaut chocolate) [226 g]


Music in video:
Italian Afternoon by Twin Musicom is licensed under a Creative Commons Attribution license (
Artist:


Alternative Buttercream Frosting Recipe (Swiss Meringue Buttercream Frosting):

This is more stable, and will hold at room temperature in the summer or in warmer climates, like the Philippines! Use this frosting recipe if heavy cream / thick cream is not available.

Ingredients:
5 egg whites [150 g]
1.5 cups sugar [300 g]
1 lb unsalted butter [454 g]
1 tsp kirsch (or vanilla extract if not using kirsch) [5 mL]

Procedure:
- Whisk together 5 egg whites and 1.5 cups of sugar in a glass or stainless steel bowl.
- Then heat in a low heat water bath while continuing to whisk, till the sugar is dissolved (when it feels sticky to touch, and you hardly feel the grains of sugar anymore).
- Take it off water bath. And using an electric mixer, beat this mixture until it is glossy and stiff peaks form. Let it cool down to room temperature.
- When it is back to room temperature, continue beating and slowly add 1 lb of room temperature (unsalted) butter a little at a time (I slice them into 1 or 2 tablespoon size cubes).
- When the butter is fully mixed in, add 1 tsp of kirsch (or vanilla extract) and mix until smooth.
- Continue to frost cake like in the video.

Visible confusion on groomsman's face as he witnesses cake cruelty || WooGlobe

There are some moments in life you just can't prepare for, and this comical video shows a man experiencing one such moment.

It unfolded at his friend's wedding while he was eagerly looking forward to being served a slice of cake, as he had at countless weddings before.

However, to his bewilderment, instead of the usual graceful vertical cut, he witnessed the top half of the cake being mercilessly yanked off.

It was originally a three-layer cake and all three layers were real, the filmer, Breann, revealed to WooGlobe. The top layer of the cake was saved for the bride and groom and was removed in a similar way, which led me to start recording.

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