How To make Butter Cream Banded Fudge Cake
Butter cream: 8 oz Cream cheese; softened
1 Egg
1/4 c Sugar
3 tb Milk
2 tb Butter; softened
1 tb Cornstarch
1 ts Vanilla extract
Cake: 4 oz Unsweetened chocolate squar
1/2 c Butter; softened
2 c Sugar
2 Eggs
2 c All-purpose flour
1 ts Baking powder
1/2 ts Baking soda
1 1/3 c Milk
1 1/2 ts Vanilla extract
Frosting: 2 oz Unsweetened chocolate squar
1/4 c Butter
3 3/4 c Powdered sugar; sifted
1/2 c Milk
1 1/2 ts Vanilla extract
Butter cream: Combine cream cheese, egg, and sugar in a medium mixing bowl; beat on HI until smooth. Gradually add 2 tbsp of milk, the butter, constarch, and vanilla extract.
Add another tbsp. of milk in needed to give smooth consistency. Set aside. Cake: Melt chocolate in top of double boiler and let cool. Cream butter and gradually add 2 cups of sugar, beating all the while. Add eggs, one at a time, beating after each addxition. Combine flour, baking powder, soda, and salt. Add to creamed mixture, alternating with the milk, beginning and ending with flour mixture. Mix each addition in well. Stir in melted chocolate and vanilla. Spread half of the chocolate batter into a greased and floured 13x9" pan. Spoon reserved butter cream mixture over the chocolate batter. Top with remaining chocolate batter. Bake at 350~ until a wooden pick inserted in the center comes out clean. Let cool completely in pan on a wire rack. Frosting: Combine chocolate and butter in top of a double boiler. Bring water to a boil, reduce heat to low and cook and stir until chocolate and butter has melted. Remove from heat. Let cool. Add confectioner's sugar and half of the milk, beating at medium speed. Add the vanilla and additional milk as needed to bring to spreading consistency. Spread on cooled cake. -----
How To make Butter Cream Banded Fudge Cake 's Videos
Fudgy Chocolate Cake | tanpa pengembang
Begitu banyak resep cake coklat yang pernah aku bikin, dan yang sudah kenal aku cukup lama pasti tau dong, kue coklat mana yang terfavorit. Yaitu kue coklat awan cake, buat yang mau link resepnya di sini yah, yang aku bikin berdasarkan resep lamaku flourless orange chocolate brownies. Dan kali ini aku baking kue yah kayak kue itu juga juga sih tapi aku modifikasi dengan penambahan terigu, dan ternyata jadi favoritku juga nih kue ini. Kenapa? Kok jadi favorit ku? Di banding resep-resep cake coklat yang pernah aku bikin? Salah satunya sih karena kue ini menurutku bagus banget atau cocok banget buat di jadiin kue tart. Karena selain ringan tapi tetep nge fudge dan rasanya itu lho, nyoklat banget. Jadi ini sebetulnya kayak brownies tapi lebih ringan dari brownies, kan kalau kita makan brownies tuh kayaknya berat yah, cukup makan sepotong kecil aja. Tapi kalau ini karena ringan, aku jadi bisa makan lebih banyak, haha doyan makan banget yah aku.
Anyway, selamat mencoba!
From my home to your home, baking with love.
Chocolate ganache recipe without cream|pouring and piping ganache without cream|SNEHAL SHRIGADIWAR
Chocolate ganache recipe without cream|pouring and piping ganache recipe without cream|SNEHAL SHRIGADIWAR
#chocolateganache #ganache #SNEHALSHRIGADIWAR
Chocolate ganache recipe without cream|pouring and piping ganache recipe without cream detailed recipe and photo by SNEHAL SHRIGADIWAR. Ganache is normally made by heating equal parts by weight of cream and chopped chocolate, warming the cream first, then pouring it over the chocolate. The mixture is stirred or blended until smooth, with liqueurs or extracts added if desired. Butter is generally added to give the ganache a shiny appearance and smooth texture.
Cooled ganache can be whipped to increase volume and spread as icing to cover a cake. It becomes thicker as it cools. Ganache is also poured into a mold or terrine while warm, and allowed to set or cool. Once cool, it can be removed from the mold and sliced similarly to pâté.
Chocolate ganache recipe without cream|pouring and piping ganache recipe without cream step by step recipe and video by SNEHAL SHRIGADIWAR. Depending on the kind of chocolate used, for what purpose the ganache is intended, and the temperature at which it will be served, the ratio of chocolate to cream is varied to obtain the desired consistency. Typically, two parts chocolate to one part cream are used for filling cakes or as a base for making chocolate truffles, while one to one is commonly used as a glaze. If using white chocolate, a ratio of 3 parts chocolate to 1 part cream is standard.
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HOW TO MAKE WHITE CHOCOLATE GANACHE FOR CAKE FROSTING || EGGLESS FROSTING
Hello Loves!
I really enjoyed making this white chocolate ganache, its really goes well with chocolate cake, yum! Try its out and let me know what you think by leaving your comments below. Don't forget to like and SUBSCRIBE!
Measurement
1. White Chocolate - 450g OR 600
2. Cream - 150 OR 200
* Its 3 to 1 ratio basically
DEKORASI CAKE MINIMALIS KEKINIAN CUMA BUTUH WAKTU 5 MENIT || CHOCOLATE GANACHE
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Choco butter frosting |Yummy cake |Cake design | Viv Quinto #shorts
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