Super Cute Bento Cakes | Cupcake Jemma Channel
Oh my gaaaaad, are these not the cutest little cakes you ever did see?! Sally & Jemma called first dibs to bake in the new studio space and they did not come to play - they're bringing you these beautiful Bento cakes! Don't forget to use the hashtag #cupcakejemma when you recreate these over on Instagram and tag us in your snaps!
How do you like the new studio? Check out the full reveal tour here:
You're gunna need some burger boxes for these cutie pies - we just had a search online to find the ones we like the look of most.
You can get all the equipment we used PLUS sprinkles over at
For some piping tutorials check this video out:
Piped buttercream cake masterclass:
Make your own Self Raising Flour:
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For the sponges:
2 9x13 (Note Sally said the wrong size, soz!!)
Preheat oven to 175C fan assisted (195C non fan)
250g Unsalted Butter
250g Caster Sugar
4 Eggs
250g SR Flour
3tbsp Milk
1/2 tsp Vanilla
For the Vanilla Buttercream:
250g Unsalted Butter
400g Icing Sugar
3-4tbsp Milk
1/2 tsp Vanilla
Pinch of Salt
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Milk Bar German Chocolate Jimbo Cake from Christina Tosi
Let's all spread the word and get Christina Tosi's attention!!
This Milk Bar Cake is now my official favourite of theirs. Now I love to make a good Milk Bar (Momofuku) recipe. This Milk Bar German Chocolate Jimbo Cake uses every layer perfectly. My personal favourites were the Coconut Crack Pie filling and the Pecan Crunch! But, then, I start thinking about that chocolate frosting and get distracted. Christina Tosi (Momofuku) is known for taking a very unusual combination of ingredients and putting them together to make some pretty interesting treats: birthday cake, crack pie, compost cookie, popcorn cake. I have a new favourite with the German Chocolate Jimbo Cake
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Here is the recipe for free online!
(I used the all about cake cookbook)
The Perfect Vanilla Cupcake Recipe | Cupcake Jemma
Looking for a fool-proof, perfect, light and delicious Vanilla cupcake recipe? Then look no further! I'm about to reveal a Crumbs & Doilies classic recipe that you are going to turn to again and again. Don't tell the boss.... oh wait. I AM the boss!
You can your very own CUPCAKE JEMMA Vanilla extract from my website here:
Plus LOADS of other cake decorating and baking tools!
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BIRTHDAY CONFETTI CAKE ???? (Funfetti Cake)
I can't think of a more fitting way to celebrate a birthday or special occasion than with an over the top confetti cake. My version is a three-layer vanilla cake with a classic ermine frosting, and of course an ef-ton of sprinkles. The nostalgia factor here is off the charts, but more importantly this thing tastes good.
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ICING SPATULA (angled):
ICING SPAT (flat):
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For extra cake decorating tips, I recommend checking out @CupcakeJemma's excellent content:
▶️Decorating a Layer Cake:
▶️Perfect Crumb Coat:
RECIPE
CAKE:
•180g or 3/4c unsalted butter, softened
•480g or 2 3/8c sugar
•6 large eggs
•200g or 3/4c + 2tbsp cold buttermilk
•100g or 1/2c vegetable oil
•12g or 2 1/2 tsp vanilla extract
•375g or 3c ap flour
•12g or 1 slightly rounded TBSP baking powder
•6g or 1 slightly rounded tsp salt
Preheat oven to 325F/162C and prepare 3 8 cake pans by using parchment, butter, or pan spray
Measure butter and sugar into the bowl of a stand mixer. using the paddle attachment, mix on low for 2 minutes. increase to medium-high and cream for 5-7 minutes. scrape down sides. return mixer to medium low and add in eggs one at a time. Turn mixer to med high and slowly stream in wet ingredients (buttermilk, veg oil, vanilla). Sift in dry ingredients (flour, baking powder, salt). Return mixer to low to combine (about 30 seconds). Gently fold in 60g sprinkles with rubber spat.
Scoop 575-600g cake batter into each of your cake pans. Smooth out batter and tap on the counter. Load into 325F / 162C preheated oven for 40-45 mins. checking on them halfway through to rotate each pan 180 degrees. After 40-45 min of baking total the cakes should be done. To test for doneness, insert a toothpick or cake tester into the center of a cake. If it comes out clean, it's done.
Once out of oven, wrap each cake pan with plastic wrap, leaving a small vent, and freeze for 1 hour to cool and lock in moisture.
ERMINE FROSTING:
•400g or 1¾ cups + 2 TBSP sugar
•60g or 1⁄2 c ap flour
•300g or 1¼ c water
•300g or 1¼c + 2tsp heavy cream
•10g or 2 ¼ tsp vanilla extract
•460g or 4 sticks of unsalted butter, softened
Measure sugar, flour, water, and cream into a small saucepan and wisk to combine. heat the mixture over medium, stirring frequently until simmering and smooth. once simmering, reduce heat to low and continue to cook for 2-3 minutes to cook out raw flour taste. Add this mix to the bowl of a stand mixer and mix on high speed with the paddle attachment to cool for about 5-6 minutes. The mix should cool to about 80F / 26C. Once cooled, on medium low speed add in vanilla followed by butter, about 1 tbsp at a time to combine. About 2 sticks of butter in, Increase speed to medium-low and continue adding butter. Once all butter is added and combined, increase speed to high to whip for 2-3 minutes until fluffy and lighter in color.
Assemble and frost cakes as shown in the video (or your favorite cake baking/frosting video) and enjoy!
#confetticake #birthdaycake #funfetticake #layercake
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