30+ Amazing Number Themed Dessert Recipes | DIY Homemade Number Buttercream Cakes #2 | So Yummy Cake
30+ Amazing Number Themed Dessert Recipes | DIY Homemade Number Buttercream Cakes #2 | So Yummy Cake
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Spirit of Cake brings you fun food ideas and recipes for your cooking and baking adventures. We believe that home cooking should always be fun, interesting, and easy to do! Enjoy our collection of fun and easy food tutorials! With recipes ranging from healthy dinners to sugary sweet delights, there are a plethora of creative options to spice up your home cooking.
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Nursery Rhyme - 1,2,3,4,5 Once I caught a fish alive
Nursery Rhyme - 1,2,3,4,5 Once I caught a fish alive
One two three four five is the first nursery rhyme many children learn to count to. We have made this version with three different choruses with original words and music by Nick that count through the numbers. Hope you all enjoy it because we had great fun making it and are proud of the result.
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Traditional Nursery Rhyme. Arrangement Nick Hall.
Easy No-Bake Cake Recipe
This no-bake cake is so easy to make! 4 layers of delicious crumbs and 4 layers of rich cream, topped with white chocolate shavings. For this easy no-bake cake you don’t need any special equipment like mixer, oven or food processor. So if you are looking for simple but yet, delicious cake, you should try this cake. You will be surprised how good is this cake.
Printable recipe:
More No-Bake Dessert Recipes:
No-Bake Kinder Bueno Cheesecake:
No-Bake Blueberry Cheesecake:
No-Bake Biscuit Cake:
No-Bake Coconut Cheesecake:
No-Bake Vegan Bounty Tart:
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Ingredients:
For the cake layers:
2 cups (250g) all-purpose flour
1/3 cup (70g) sugar
2/3 cup (150g) butter, cold
Pinch salt
For The Cream:
500g (15.5oz) sour cream
2 eggs
3/4 cup (150g) sugar
2 tablespoons (15g) cornstarch
50 grams (1.75oz) butter
1 teaspoon vanilla extract
White chocolate shavings for decoration
Directions:
1. Make the cream: in a small saucepan whisk eggs, sugar and cornstarch. Whisk until smooth. Add sour cream and whisk until combined and smooth.
2. Place the saucepan over medium-low heat and cook, stirring constantly for about 5-6 minutes, until thickens. Remove from heat, add butter and vanilla extract, stir until incorporated. let cool slightly and transfer to a piping bag.
3. Make cake crumb layers: in a large bowl mix flour, sugar and salt. Coat the butter with the flour mixture and grate to the bowl, then, crumble with your fingers until small crumbs are formed. Do it in two or three batches. Or you can do this in a food processor.
4. Transfer the crumbs to a large pan and cook over low heat, stirring frequently, until golden brown, about 15 minutes. Remove from heat.
5. Assemble: spread 1/4 of the crumbs in a 18cm (7-inch) cake ring/pan and lightly press to the bottom. Then gently pipe 1/4 of the cream to an even layer of, without destroying the crumb layer. Repeat this process for 3 more times.
6. Release from the ring. Spread a thin layer of cream on the sides of the cake. Sprinkle some white chocolate shaving on top.
7. Refrigerate for at least 2 hours before serving.
Recipe inspired by Alena Mitrofanova:
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EASY CHOCOLATE MUG CAKE IN THE MICROWAVE!! (Emma’s Goodies)
#baking #mugcake #mugcakeinmicrowave #mugcakerecipe #mugcakes
Conversion Chart
Conversion Chart Pg 1
Conversion Chart Pg 2
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Classic Vanilla Cake Recipe | How to Make Birthday Cake
Learn how to make the best vanilla cake – this cake is soft, moist, rich and covered with amazing cream cheese vanilla frosting. This vanilla cake is the best birthday cake ever! Perfect birthday cake for boys and girls, for kids and adults. If you are looking for a recipe for vanilla cake with confetti sprinkles, this is the recipe for you!
Full printable recipe + tips:
More cake recipes:
Chocolate Cake:
Red Velvet Cake:
Dulce De Leche Cake:
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Ingredients:
For the cake:
2 1/3 cups (290g) Flour
2 teaspoons Baking powder
1/2 teaspoon Baking soda
1/2 teaspoon Salt
1/2 cup (115g) Butter, softened
1/2 cup (120ml) Oil
1½ cups (300g) Sugar
3 Eggs
1 cup (240ml) Buttermilk (more if needed)
1 tablespoon Vanilla extract
For the frosting:
2/3 cup (150g) Butter, softened
1/2 cup (120ml) Heavy cream, cold
1¼ cups (160g) Icing sugar
2 teaspoons Vanilla extract
1¾ cups (400g) Cream cheese
Decoration:
confetti sprinkles
Directions:
1. Make the cake: Preheat oven to 350F (175C). Line two 8-inch (20cm) round cake pans with parchment paper and grease bottom and sides.
2. In one bowl, sift flour, baking powder, baking soda, add salt, stir and set aside.
3. In a large bowl cream together butter and sugar. Then add eggs, one at the time, beating until combined after each addition. Add oil, vanilla extract and beat until incorporated.
4. Alternate adding flour mixture and buttermilk, beginning by adding 1/2 of the flour mixture, then 1/2 of the buttermilk. Then repeat this process. Beat until fully incorporating after each addition.
5. Divide the batter between prepared pans. Bake for about 40 minutes, until a toothpick inserted into the center comes out clean.
6. Allow the cakes to cool for 5-10 minutes in the pan, then release from the pan and let cool completely on a wire rack.
7. Make the frosting: in a large bowl, beat cream cheese and butter until smooth. Add powdered sugar and vanilla extract. Beat until smooth and creamy. In a separate bowl beat heavy cream to stiff peaks. Then fold into the cream cheese mixture.
8. Assembly: Place one cake layer with flat side down. Spread a layer of frosting, place the second layer of cake on top of the frosting, flat side up. Spread evenly the frosting on top and sides of the cake. Decorate the edges of the cake with sprinkles.
9. Refrigerate for at least 2 hours before serving.
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