How To make Caramel Coconut and Spice Cake, Part 2
Preheat oven to 350~. Grease and flour three 9-inch round cake pans. Beat together shortening and sugar in large bowl until light and fluffy. Add eggs, one at a time, beating well after each addition. Sift together dry ingredients. Add to sugar mixture alternately with milk, beating well after each addition. Blend in flavorings. Pour evenly into prepared pans. Bake 20-25 minutes or until wooden pick inserted in centers comes out clean. Cool layers in pans on wire rack 10 minutes. Loosen edges and remove to racks to cool completely. To assemble, spread tops of layers with Caramel Filling; stack on cake plate. To make basket weave design on side of cake. (1) Spoon 1/4-1/3 of the Buttercream Frosting into pastry bag fitted with ridged decorator tip. Make vertical strips at 2-inch intervals around side of cake. (2) Make horizontal strip around side of cake, just below top edge. Repeat halfway down side of cake. (3) Repeat step 1, making one new strip at a point halfway between each of the strips made in step 1. Continue to refill pastry tube with additional frosting as necessary. (4) Make short horizontal strips, each at a point halfway between the horizontal strips made in step 2 and also at bottom of cake. Each short strip starts at the edge of one vertical strip, crosses over next vertical strip, and ends at edge of next vertical strip. (5) Replace ridged decorator tip with star tip. Pipe any remaining frosting around top of cake. Sprinkle with pecans. Caramel Filling. Place 1/2 cup granulated sugar in large heavy saucepan. Cook over medium heat, stirring constantly, until sugar is light golden brown. Combine remaining 2 1/2 cups granulated sugar, milk, egg and salt in medium bowl, stir in butter. Add to caramelized sugar. Cook over medium heat, stirring occasionally, until candy thermometer registers 230~, 15-20 minutes; cool 5 minutes. Stir with wooden spoon until well blended and thickened. Buttercream Frosting. Beat butter in large bowl until creamy. Gradually add confectioners' sugar alternately with half-and-half, beating until light and fluffy. Add additional 1 tablespoon half-and-half if necessary for desired consistency. Stir in vanilla. Potpourri from Cooking Class Magazine, March 1993. -----
How To make Caramel Coconut and Spice Cake, Part 2's Videos
Vegan Chocolate Caramel Cake Recipe
Vegan Chocolate Caramel Cake Recipe
Ingredients:
150 ml soy milk (5.1 fl oz)
50 ml coconut oil, melted (1.7 fl oz)
3 Tbsp peanut butter, melted
200 g dark muscavado sugar (7.05 oz)
2 flax eggs (2 Tbsp ground flax seeds + 4 Tbsp water - sit for 10 minutes)
170 g flour (6 oz)
40 g cocoa powder (1.41 oz)
10 g baking powder (2 Tsp)
1/4 Tsp salt
Bake at 180C/356F for 30 minutes, preheated oven, 28 cm/11 inch diameter tray.
Caramel Cream:
500 ml soy milk (2 cups)
1 can full fat coconut milk (400 ml/13.5 oz)
120 g dark muscovado sugar (3/4 cup)
24 g caramel flavoured sugar (2Tbsp)
80 g corn starch (2.8 oz)
2 Tsp vanilla extract
1/4 Tsp salt
Assembling the cake
Ingredients:
150 ml coffee (5.1 fl oz)
50 g melted chocolate (1.76 oz)
Enjoy!
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caramel 3 ways
sauce:
1 c (200g) sugar
1/3 c (104g) corn syrup
1/4 c (57g) water
1 c (227g) heavy cream
2.5 oz (71g) butter
salt
chewy:
1 c (200g) sugar
1/2 c (156g) corn syrup
2/3 c (208g) sweetened condensed milk
3 oz (85g) butter
1/4 c (57g) water
salt
brittle:
1 c (200g) sugar
1/2 c (156g) corn syrup
1/4 c (57g) water
1.5 c (213g) peanuts
1 tsp baking soda
salt
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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Homemade Caramel Kaya Recipe (Creamy Coconut Egg Jam) 焦糖咖椰酱食谱 | Huang Kitchen
Learn to make the best Homemade Caramel Kaya (Coconut Egg Jam) with this easy kaya recipe. This Homemade Caramel Kaya is amazingly smooth and creamy, with a delicious rich caramelised taste.
This aromatic coconut jam goes perfectly on toasted bread (recipe for Basic White Bread: Topped with thick slices of butter, Kaya Toast is usually enjoyed with soft boiled eggs seasoned with soy sauce and white pepper, which is a popular all-day breakfast in Malaysia and Singapore. Kaya is also used to make the popular kuih, Pulut Tai Tai or Pulut Tekan (recipe here:
For this recipe, we will be making Caramel Kaya, which is the traditional basic kaya, best known for its shiny golden brown colour and rich caramelised taste. With only 3 simple ingredients: coconut milk (santan), eggs and sugar, you can make delicious homemade Caramel Kaya jam.
Yes, it is really that simple so do give it a try. As usual, enjoy!
00:00 Intro To Homemade Caramel Kaya Recipe (Creamy Coconut Jam)
00:27 Preparing Kaya Mixture
01:53 Cooking Caramel
04:03 Cooking Homemade Caramel Kaya
06:34 Storing and Serving Homemade Caramel Kaya
???? Tried any of our recipes? Leave us a comment below!
▼ See Homemade Caramel Kaya Recipe (Creamy Coconut Jam) STEP BY STEP RECIPE with INGREDIENT LIST in link below ▼
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= HOMEMADE CARAMEL KAYA CAN BE USED IN RECIPES BELOW =
Basic White Bread Recipe (Bread Machine) 白面包面包机食谱
Pulut Tai Tai Recipe (Blue Glutinous Rice Cakes) 蓝花咖椰糯米糕
Red Bean Alkaline Water Dumplings Recipe (Kee Chang) 红豆碱水粽子
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= POPULAR KUIH DESSERT RECIPES BELOW =
Purple Sweet Potato Kuih Seri Muka Recipe 紫薯双色糯米糕食谱
Steamed Purple Rice Cake Recipe (Purple Sweet Potato Bak Tong Gou) 紫薯蒸糖糕食谱
Steamed White Sugar Cake Recipe (Bak Tong Gou) 蒸白糖糕食谱
Onde Onde Recipe 椰丝球食谱
Baked Tapioca Cake (Kuih Bingka Ubi) Recipe 烤木薯糕食谱
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#huangkitchen #coconutrecipe #asianfood #easyrecipes #asiancooking #recipeshare #caramel #kaya #easycooking #recipes #jamrecipe #coconutmilk #kayatoast #rotibakar #breakfastrecipe
DARK CARAMEL FRUIT CAKE XMAS special ???????? the movie ????
#fruitcake#christmascake
#caramelfruitcake
200g all purpose flour
200g butter
100g castor sugar to make sugar caramel
2 tbsp hot water to make the sugar caramel
140g soft brown sugar
450 to 550g dry mixed fruits of your choice
1 tsp baking powder
1 tbsp corn flour
1 tsp mix spice
a pinch of salt
1 tea bag ( soak in 1 cup of hot water and let cool)
2 eggs A
2 tbsp all purpose flour to dust the soaked fruits
How to Make Caramel That Tastes Amazing – Charli Ann’s Heavenly Techniques
Make this delicious caramel to use as ice cream topping, drizzle on cakes, add to your coffee, or dip with apples. This is Charli Ann’s go-to caramel recipe. It’s so good, you could eat it by the spoonfuls!
Use this caramel to make Charli Ann’s Pumpkin Caramel Cake:
Caramel Recipe:
1 c. heavy whipping cream
2 c. sugar
2Tb. Corn syrup
½ c. water
6 Tb unsalted butter, cut into Tb-sized pieces
1-½ tsp. Salt (divided)
2 tsp vanilla extract
Chapters
0:00 Intro
0:22 Charli Ann intro
0:30 Melting the sugar, with water and corn syrup
1:39 Heating the Cream
2:20 Cooking Tip
3:40 Combining the ingredients
5:11 Final touches
6:33 Credits
Charli Ann’s Heavenly Cakes, changing the world one cake at a time!
Find out more about Charli Ann's Heavenly Cakes at
Charli Ann's Heavenly Cakes was established when Charli was just 11 years old. That’s when Charli Ann Joseph, already a practiced baker, realized she could use her talents to make a difference. A portion of the profits from her cakes is used to help fund clean water in Central America or an orphanage in Africa.
#caramelrecipe #desserttechnique