I failed to make cake pops
This video has been dubbed using an artificial voice via to increase accessibility. You can change the audio track language in the Settings menu.
#CakePops #Fail #ChocolateCake #TestKitchen
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.
►SUBSCRIBE for more Awesome Videos:
-----------------------
Copyright - #WooGlobe.
We bring you the most trending internet videos!
For licensing and to use this video, please email licensing(at)Wooglobe(dot)com.
Video ID: WGA610548
Twitter :
Facebook :
Instagram :
Mirror Glaze Cake
Check out the Tasty One-Stop Shop for cookbooks, aprons, hats, and more at TastyShop.com:
Inspired by -
How to make a shiny mirror glaze cake!
Here is what you'll need!
White Chocolate Mousse
Servings: 1
INGREDIENTS
8 egg yolks
¼ cup sugar
1½ cups heavy cream (for the eggs)
1½ cups white chocolate (over 30% cocoa butter)
2 cups heavy cream, chilled (for whipping)
PREPARATION
In a large bowl, beat the egg yolks with a hand mixer until frothy and airy, then mix in the sugar slowly. Beat until lemon-colored and fluffy.
Heat the cream in a pot over medium heat until steaming but not boiling, then slowly mix in half of the cream with the eggs – being sure to not cook the eggs by pouring too much cream inside before it’s mixed.
Pour the warm creamy egg mixture into the pot with the rest of the cream and cook over low heat, stirring constantly until the mixture has thickened enough to coat the back of a spoon without dripping off too much.
Mix in the white chocolate until smooth, then transfer the mix to a bowl and press cling film into the surface to prevent a skin from forming. Chill completely.
Once the white chocolate mixture is set, beat the cold cream in a large bowl until stiff peaks. Be careful not to overmix, it’s safer to undermix than the over mix.
Carefully fold in the white chocolate mixture into the cream, a little at a time, until folded in completely. Set aside for later use.
Mirror Glaze
Servings: 1
INGREDIENTS
300 milliliters water
1½ cups sugar
1 14-ounce can sweetened condensed milk
15 gelatin sheets
26 ounces white chocolate, chopped (over 30% cocoa butter)
Gel food coloring of choice
PREPARATION
Boil the water, sugar, and condensed milk in a pot for 1 minute, then remove from heat.
Bloom the gelatin in 8 cups of cold water for 5 minutes, then wring the gelatin sheets of excess water and mix into the sugar mixture.
Pour the liquid over the chocolate, letting it sit for 2-3 minutes to allow the chocolate to soften.
Using an immersion blender, carefully blend the chocolate and the liquid, making sure that you are not blending in air bubbles by lifting up the blender too high. It’s okay to go slow, just make sure it’s all blended with as little bubbles as possible, which will show up in the final product.
Sieve the mix into a large jug or vertical container to remove any excess bubbles. If there are still bubbles, continue to sieve back and forth. A trick to remove air bubbles from the surface is to manually pop them with a toothpick or to press cling film into the surface and remove the bubbles.
Separate the glaze into different containers and color them to your desire. We used red and white for this cake. Blend the coloring with the glaze until the color is distributed evenly, then cover each container with the cling film, pressing the film into the glaze to ensure that there is no skin when you are ready to use the glaze.
When you are ready to use the glaze, make sure each one is around 90-96°F, then pour the colored glazes back into one container. Swirl them if you’d like, then glaze your cake!
Mirror Glaze Cake
Servings: 8-10
INGREDIENTS
1 recipe White Chocolate Mousse
18 ounces strawberry jam, seedless
2 round vanilla cakes, prepared with box instructions and trimmed to 1 cm thick
1 recipe Mirror Glaze
PREPARATION
Spread the jam evenly into the bottom of a round 8-inch cake pan, then place one of the cake rounds on top. Freeze completely.
In a 9-inch by 3-inch silicone round cake mold, pour ⅔ of the chocolate mousse then tap the mold on the table to release any air bubbles.
Place the frozen cake & jam disc on top of the mousse, jam-side down. Press the cake down slightly, then cover it with the rest of the mousse. Place the 2nd cake round on top, pressing down until the mousse rises to the level of the cake. Carefully transfer to a freezer and freeze overnight. It is vital that the cake is 100% frozen through.
Place a can on top of a baking sheet, then carefully unmold the cake onto the can. Make sure to work quickly and that the glaze is already prepared.
When the mirror glaze i
EGGLESS DEVILS FOOD CAKE + FROSTING | BEST EVER LAYERED CHOCOLATE CAKE| RICH CHOCO FROSTING
This video is all about making the BEST eggless chocolate cake layered with the most decadent chocolate fudge frosting.
If you want to make a chocolate cake for a special occasion then this is the cake you need. The light devil's food chocolate cake sponge with the indulgent frosting is the perfect combination.
I topped my cake with some lovely chocolate shavings. All you need to do is melt some chocolate, spread in thin on parchment and let it set. Once set, using a bench scraper, scrape the chocolate lengthwise and they'll automatically start rolling. Easy three steps and your chocolate cake garnish is ready!
I have made an eggless version today but you can also make it with egg. Just replace curd with 2 eggs.
Ingredients
For the cake
1 ½ cup (180gms) maida
¾ cup (90gms) cocoa powder
½ tsp (3gms) baking soda
1 tsp (4gms) baking powder
¾ cup (180ml) vegetable oil
1 ½ cup (300gm) caster sugar
1 cup (285gms) curd
½ tsp vanilla extract
½ cup (120ml) milk + 1tsp (5ml) vinegar
For chocolate fudge frosting
1 cup (200gms) butter
2 cups (260gms) icing sugar
1/2 to 3/4 cup cocoa powder *
1 cup (175gms) melted chocolate
1 cup (230ml) warm cream
To top
Chocolate shavings
* Personally, I love making this frosting with cocoa powder, to give it a deep chocolate flavor. That is why I add 3/4 cup cocoa powder here. However, if you want to keep the chocolate flavor more on the sweeter side, then you can reduce the quantity of cocoa powder and add 1/2 cup instead.
For more content and recipes you can find me on Instagram @shivesh17 and check out my website bakewithshivesh.com
MOIST CHOCOLATE CAKE (Mas bongga with CARAMEL)
MOIST CHOCOLATE CAKE
4 cups all-purpose flour
1½ cups cocoa powder
1 tbsp. baking powder
1 tbsp. baking soda
2 tsps. salt
1000 grams/ ml water
4 cups brown sugar
2 whole eggs
1 cup corn oil
¼ cup white vinegar
Caramel icing:
4 tall cans evaporated milk
½ cup cornstarch
1¼ cup brown sugar
8 egg yolks
225g butter
Double Fudge Cake Recipe | Food Diaries | Zarnak Sidhwa | Dessert
Double Fudge Cake tastes as delicious as it sounds. It is always a great idea to bake this elegant cake at home for kids or have it with your evening tea.
Watch this Masala TV video to learn how to make Double Fudge Cake , 5 Spice Chicken and 5 Spice Powder Recipes. This show of Food Diaries with Chef Zarnak Sidhwa aired on 21 August 2020.
If you enjoy cooking Pakistani food and are looking for recipes, videos of LIVE shows, totkas, and other food stories in both Urdu and English, subscribe to this YouTube channel or go to our website:
#MasalaTV #Food #MasalaRecipes #Recipe #EveningWithShireen #ShireenAnwar#Dawat #AbidaBaloch #Lazzat #SaminaJalil #FlameOnHai #IrfanWasti #Tarka #RidaAftab #MehboobsKitchen #MehboobKhan #FoodDiaries #ZarnakSidhwa #Breakfast #Dinner#Lunch #Chef #Cooking#Baking #Eating #KarachiFood #FastFood #DesiFood #Desi #RecipeHomemade #FoodTube #Yummy #Foodie
Double Fudge Cake:
Ingredients For The Cake:
Caster sugar 1 1/4 cups
Brown sugar, packed 1 cup
Oil 1 cup
Eggs 2
Vanilla essence 2 tsp
Cocoa powder 3/4 cup
Baking powder 2 tsp
Baking soda 1 1/2 tsp
Salt 1/4 tsp
Flour 3 cups
Warm coffee 2 cups
Chopped chocolate 1 cup
For The Topping:
Chopped chocolate 1 cup
White chocolate chips 1 cup
Method:
Mix the white and brown sugars, oil, eggs, and vanilla, and beat until smooth. Combine the cocoa, baking soda, baking powder, salt and flour. Add the dry ingredients to the sugar and oil mixture alternately with the warm coffee, beating steadily to make a smooth, thin batter. Spoon the batter into a greased bundt or round cake pan, and sprinkle the chocolate chips on top. Bake the cake at 180 degrees C for 60 minutes, or until a cake tester inserted in the center comes out dry and the top springs back when touched gently. As soon as the cake is out of the oven, gently sprinkle it with the dark and white chocolate. Allow it to rest for several minutes to soften the chips, then swirl the chips onto the cake with a butter knife, spreading and smearing chocolate over the top of the cake.
5 Spice Chicken:
Ingredients:
Chicken breast, cubed 500 gm
Chinese five-spice powder 1 tsp heaped
Sea salt a pinch
White pepper powder a pinch
Corn flour 2 tbsp
Oil 2 tbsp
Garlic, minced 3 cloves
Ginger, minced 1 inch
Red fresh chilies chopped 2
Dark vinegar 1 tbsp
Soy sauce 2 tbsp
Salt to taste
Stock or water 1/2 cup
Spring Onions chopped 4
Method:
Marinate the chicken with spices & seasoning Coat it evenly with cornflour. Heat a wok over high heat, add Oil, garlic, ginger, chillies and peppers. Add in the Chicken pieces & stir fry. Add vinegar, ½ cup stock or water Add chillies, spring onions and soy sauce. Put the lid on the wok & reduce the heat, keep stirring in between. Remove the lid after 3-4 minutes & add Salt & White pepper powder. Serve with lemon wedges.
5 Spice Powder:
Ingredients:
Peppercorns 2 tsp
Star anise 5 to 6
Cloves 3-4
Cinnamon 1-2
Fennel seeds 1 tbsp
Method:
Dry roast and grind and cool and bottle and use.