Lemon Blueberry Poke Cake! Recipe tutorial #Shorts
How to make a Lemon Blueberry Poke Cake!
Eloise here! I make simple recipe tutorials across my social media
My main YouTube Channel is: @Fitwaffle
Check out this Lemon Blueberry Poke Cake!
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#shorts #tutorial #recipe #cake #baking
How to Make the Most Amazing Chocolate Cake
The Most Amazing Chocolate Cake is here. I call this my Matilda Cake because I swear it’s just as good as the cake that Bruce Bogtrotter ate in Matilda. Moist, chocolaty perfection. This is the chocolate cake you’ve been dreaming of!
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PRINTABLE RECIPE: ????️ ????️
BUTTERMILK SUBSTITUTE:
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✅Ingredients
• butter and flour for coating and dusting the cake pan
• 3 cups all-purpose flour
• 3 cups granulated sugar
• 1½ cups unsweetened cocoa powder
• 1 tablespoon baking soda
• 1½ teaspoons baking powder
• 1½ teaspoons salt
• 4 large eggs
• 1½ cups buttermilk
• 1½ cups warm water
• ½ cup vegetable oil
• 2 teaspoons vanilla extract
✅Instructions
1️⃣ 00:00:17 - Preheat oven to 350 degrees. Butter three 9-inch cake rounds. Dust with flour and tap out the excess.
2️⃣ 00:01:19 - Mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed until combined.
3️⃣ 00:01:44 - Add eggs, buttermilk, warm water, oil, and vanilla. Beat on a medium speed until smooth. This should take just a couple of minutes.
4️⃣ 00:02:31 - Divide batter among the three pans. I found that it took just over 3 cups of the batter to divide it evenly.
5️⃣ 00:02:47 - Bake for 30-35 minutes until the cake meets the toothpick test (stick a toothpick in and it comes out clean).
6️⃣ 00:03:06 - Cool on wire racks for 15 minutes and then turn out the cakes onto the racks and allow to cool completely.
7️⃣ Frost with your favorite frosting and enjoy!
Notes
The better quality cocoa powder you use the better the cake will taste.
00:03:30 - CHOCOLATE CREAM CHEESE BUTTERCREAM FROSTING
✅Ingredients
• 1½ cups butter, softened
• 8 oz cream cheese, softened
• 1½ cups unsweetened cocoa powder
• 3 teaspoons vanilla extract
• 7-8 cups powdered sugar
• about ¼ cup milk (as needed)
✅Instructions
1️⃣ 00:03:38 - In a large bowl, beat together butter and cream cheese until fluffy. Use a hand mixer or stand mixer for best results
2️⃣ 00:03:57 - Add in cocoa powder and vanilla extract. Beat until combined.
3️⃣ 00:04:23 - Beat in powdered sugar, 1 cup at a time. Add milk as necessary to make a spreadable consistency. The frosting should be very thick and will thicken even more if refrigerated.
Notes
In the photos above, an extra dark cocoa powder was used in the frosting. Extra dark cocoa will result in a much darker, almost black frosting.
METRIC MEASUREMENTS
✅Ingredients
• butter and flour for coating and dusting the cake pan
• 450 grams all-purpose flour
• 650 grams granulated sugar
• 155 grams unsweetened cocoa powder
• 17 grams baking soda
• 8 grams baking powder
• 11 grams salt
• 4 large eggs
• 350 ml buttermilk
• 350 ml warm water
• 115 ml vegetable oil
• 10 ml vanilla extract
✅Instructions
1️⃣ Preheat oven to 176 degrees Celsius. Butter three 23 centimeter cake rounds. Dust with flour and tap out the excess.
2️⃣ Mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed until combined.
3️⃣ Add eggs, buttermilk, warm water, oil, and vanilla. Beat on a medium speed until smooth. This should take just a couple of minutes.
4️⃣ Divide batter among the three pans.
5️⃣ Bake for 30-35 minutes until the cake meets the toothpick test (stick a toothpick in and it comes out clean).
6️⃣ Cool on wire racks for 15 minutes and then turn out the cakes onto the racks and allow to cool completely.
7️⃣ Frost with your favorite frosting and enjoy!
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The Stay At Home Chef offers restaurant-quality recipes you can easily make at home. If you want to become a better cook, learn how to cook, or just need dinner ideas for your family, this channel is for you. We’re taking really good recipes and making them easy recipes that you can make at home in your own kitchen. Cooking, baking, how to, all things food, and more!
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Panna Cotta
My vanilla bean panna cotta is a creamy and classic Italian dessert. Incredibly easy to make, it looks impressive and tastes delicious when topped with a flavorful berry sauce.
RECIPE:
The roasted strawberry topping is essentially a delicious jam that’s made in the oven. Roasting intensifies the strawberry flavor and creates a decadent syrup that is bursting with flavor.
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Vanilla Cheesecake with Berry Compote | Gordon Ramsay
A true Christmas treat - an exciting and quick cheesecake with strawberry and blueberry compote.
From Gordon Ramsay’s The F Word
#GordonRamsay #Cooking
Gordon Ramsay's Ultimate Fit Food/Healthy, Lean and Fit –
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How to make the lightest, fluffiest, most intensely flavored Lemon Pudding Cakes!
These lemon pudding cakes are incredibly light, fluffy, pillowy soft and intensely flavored!
When you dig a spoon into this pudding you’ll find two distinct layers. The top layer is a soft, light lemon cake similar to soufflé.
On the bottom you’ll find a rich, velvety layer of lemon pudding that’s not too thick and not too thin. This textural combo is dessert perfection!
Grab the full recipe here:
How to make my Gluten Free Blackberry Cupcakes and Blackberry Buttercream!!!
#glutenfree #glutenfreebaking #glutenfreecupcakes
Jilly G's Cookbook
Harvest Right Affiliate Link
My Gluten Free Flour Mix
Check out Azure Standard! add in my share code : JillyG1
Today I am going to show you how to make my Gluten Free Blackberry Cupcakes and Blackberry Buttercream!!
These cupcakes are perfect for spring or an Easter party!! Or anytime, really!
They do require a little planning ahead, but so worth it!!
Fresh Blackberries can be used in place of frozen, but with grocery prices, and because I am pureeing the blackberries, frozen works the best for me!
If you have any questions let me know in the comments!
Below you can find the recipe and links to the products
For the Blackberry sauce and Ermine Buttercream base:
16 oz. bag frozen Blackberries, thawed, pureed and strained
(or a total of 2 cups fruit puree, divided in half)
1 Lemon, juiced
Blackberry Sauce:
1 cup Blackberry puree
2 Tbsp Honey {4 Tbsp Sugar}
1 tsp Vanilla
In a saucepan, cook the blackberry puree and honey over medium heat until thickened and reduced by half . Stir in vanilla. When cooled, cover and chill.
Blackberry Ermine base:
1 cup Blackberry puree
2/3 cup Honey {3/4 cup Sugar}
1/4 cup White Rice Flour
1/4 tsp Salt
In the same saucepan, over medium heat, cook blackberry puree, honey, flour and salt until very thick, stirring constantly. Pour into a bowl, place plastic wrap directly on the surface. When cool, chill overnight.
For the Blackberry Cupcakes:
2 1/2 cups GF Flour
1 1/2 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
3/4 cup Butter {170 grams}
1/2 cup Honey {1 cup Sugar}
3 Eggs
1 tsp Vanilla
1 cup Kefir or Buttermilk
1/2 cup Blackberry Sauce {recipe above}
Oven 350 F. Line cupcake pans with 18 liners. Stir the dry ingredients together. Cream the butter. Add the honey and cream together with the butter. Add the eggs one at a time, mixing well after each. Add in the vanilla. Mix. Alternate the dry ingredients with the kefir. Beginning and ending with the dry ingredients. Gently fold in the blackberry sauce, making a marbled effect. Spoon into the cupcake pans, about 3/4 full. Bake for 20-25 minutes or until a toothpick comes out clean. Cool 10 minutes in the pans, remove to cooling racks and cool completely.
For the Blackberry Ermine Buttercream:
Blackberry Ermine base {recipe above}
1 cup Butter {227 grams}
1 tsp Vanilla
Whip the butter until light and fluffy and pale in color, about 5 minutes, scraping the bowl. Add in the blackberry base a spoonful at a time, mixing well. Mix in the vanilla. Pipe onto cooled cupcakes. Store cupcakes and any remaining buttercream in the fridge. ( I used piping tip 190 link below )
Ove glove
Cupcake pan
Kitchen aid mixer
Cooling racks
Silicone spatula
Pyrex measuring cups
Magic bullet blender
Cupcake liners
Piping bag
Piping tip
Strainer
Lemon juicer