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How To make Chocolate Lard Cake
2 Eggs--seperated
1/2 c Sugar
1/3 c Lard
1 3/4 c Sifted cake flour
1 c Sugar
3/4 ts Baking powder
1 ts Salt
1 c PLUS 2 tblspns buttermilk
2 Sqares unsweetened
-chocolate--melted Chocolate Lard Cake Glossy Fudge Frosting (To Follow) Beat egg whites till frothy. Gradually beat in 1/2 cup sugar. Continue beating till very stiff and glossy. In another bowl, stir lard to soften. Add sifted dry ingredients and 3/4 cup buttermilk. Stir to moisten dry ingredients; then beat 1 minute, medium speed on mixer. Scrape sides and bottom of bowl constantly. Add remaining buttermilk, egg yolks and melted chocolate. Beat 1 minute, scraping bowl constantly. Fold in egg whites. Pour into 2 greased and floured 8-inch round layer cake pans or a 13 X 9 X 2 inch pan. Bake in
moderate oven at 350 F. for 30 to 35 minutes. Cool on rack 10 minutes. Remove from pans. Brush crumbs from cake while warm to faciliate frosting. Frost with Glossy Fudge Frosting. GLOOSY FUDGE FROSTING: 2 tbslpns butter/margerine, 1 (6 oz.) pkg. semisweet chocolate pieces, 1/3 Basic sugar syrup (to Follow). Melt butter over hot (not boiling) water. Remove from heat before the water boils. Add chocolate pieces to butter over hot water and stir until melted, blended and thick. Add Basic Sugar Syrup gradually, stirring after each adtion until blended. Mixture will become glossy and smooth. Remove from hot water and cool until of a spreading consistency. Spread thinly over cake. Apply quickly by pouring a small amount at a time on top of cake; as it runs down on sides, spread with spatula. Frost top of cake last. BASIC SUGAR SYRUP: 2 cups sugar, 1 cup water. That;s it! You can refrigerate this syrup and keep it handy for frosting or to sweeten beverages.
How To make Chocolate Lard Cake's Videos
3 Ingredient Buttercream
Find the recipe will all my tips here:
FAQ: Why use unsalted butter and add salt at the end? Can't you use salted butter?
You can, but you risk an overly salty buttercream in the end. Salt varies by brand but you probably also have a preference for how much you like in your dessert.
If you do do choose to use salted butter, try only half - I've had bakers tell me that they used all salted butter for their buttercreams and it ended up being way too salty
Lard vs Butter Cake
I made a cake using Chicken Fat rather than Butter, lets to a comparison between Lard, Butter and a mixture of both. Butter isn't a solid fat like lard and has some whey in it, so I used less lard than butter.
Basic Cake Mixture
1 x Loaf Tin(D7cm x W13cm L24cm/ 2.5 x 5.5 x 9.5)
6oz Fat
6oz Caster Sugar
3 x Eggs
6oz Self Raising Flour
Condensed Milk Buttercream Using Buttercup
#Condensedmilkbuttercream #condensedbuttercream #buttercup
Condensed Milk Buttercream Using Buttercup
Ingredients:
200g buttercup
1/2 cup to 1 can (380g) sweetened condensed milk ( adjust according to taste )
1/4 cup to 1/2 cup icing sugar (optional for stability)
1 tsp vanilla
Note: Pwede po magadjust ng ingredients according sa panlasa nio. Pwede nio po bawasan ang condensed milk reduce to 1/2 cup or 3/4 cup para di masyado matamis and yung icing sugar po pede nio iadd para maging stable. Tikman nio po kun ok sa panlasa nio. Hindi po pare parehas ang panlasa natin meron gus2 matabang and meron gusto matamis kaya pede po kayo magadjust according sa panlasa nio.
I made this video since most of the comments I found on my video condensed milk frosting is all about buttercup. They are asking if we can use buttercup in making a condensed buttercream, and hope I answered their questions by making this video.
Hope you try this and leave a comment below.
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Welsh Cakes Recipe | Cupcake Jemma Channel
WOW WOW WOW Thanks so much for getting us to 2,000,000 subscribers! We are over the moon and so thankful. Whilst Jemma has been at home with her gorgeous baby Eden, Sally has been taking the reigns bringing you delicious and easy recipes every week. And this week she has Welsh Cakes for you! Do not be deceived by their rustic appearance. These pan cooked cakes are melt in the mouth delicious and incredibly more-ish. Serve them warm (you can toast them!) with a healthy spread of butter!
Enjoy!
Also check out our brand new Bake at Home Kit - the S'mores Biscoff Brownie!
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225g Self Raising Flour
Pinch of Salt
About 1/8 tsp Ground Cinnamon
100g Softened Unsalted Butter
20g Caster Sugar
30g Sultanas/Raisins/Currents - or a mix!
1 tbsp Whole Milk
1 Large Egg
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Boiled Icing|Handmixer Only
Hi for todays video gagawa tayo ng boiled icing, not an expert just sharing my way how i do it. Just follow this simple steps for sure di kayo papalpak.
Materials:
-Electric handmixer
-Stainless mixing bowl
-Small cooking pot
-Spatula
-Big piping tips with piping bag
-Liquid and gel food coloring
Ingredients:
-3 large egg whites
-1/2 teaspoon cream of tartar
-1 cup white sugar
-1/3 cup water
Directions:
1. Clean mixing bowl and electric beaters with a clean cloth with small amount of vinegar to remove any grease or water.
2. Separate eggs. We only need egg whites. Make sure no egg yolks added not even a single amount in the egg whites.
3.Cook sugar and water over low flame. When bubbles start to form im the middle of the pan its time to beat our egg whites. Once foamy add the cream of tartar until stiff peak over medium speed, do not over beat.
4. Check sugar syrup if its done or cookwd when we get a small drop of syrup drop in a glass of water youll see a threadlike like consistency as shown in the video. Cooking time 3-4 minutes. Cooking time may vary, always check syrup.Do not overcook, turn off stove.
5. Add the hot sugar syrup in the beaten egg whites gradually(little by little).
6.Once the syrup is added beat icing on high speed for about 8 to 12 minutes, until stiff peak and thick, please see video when to stop beating...
7. Our icing is done this type of icing needs to be applied directly on cakes/cupcakes. We can make this in advance and use on cakes the following day, it will change its texture. For left over icing unfortunately we cant store it but you can make it into meringue candies. Pipe it on a baking tray lined with baking paper and bake it for round 1 hour to 1 1/2 hour for 110'C.
Happy Cake-ing!!!
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How to Make LARDY CAKE - Traditional Sticky Lardy Cake - Lardy Bread
More Great Bread Ideas
How to Make LARDY CAKE - Traditional Sticky Lardy Cake - Lardy Bread
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I have tried to replicate a Lardy Cake from my favourite Bakers from many years ago. It is delicious, you simply must give it a try.
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You will Need
1lb / 450g of Strong Bread Flour
1 tablespoon of Lard
3 teaspoons of Dried Active Yeast
1 teaspoon Salt
1/2 a cup of Superfine / Castor Sugar
11 fl oz / 300ml of Warm Water
3/4 of a cup of Sultanas or Raisins
1/2 a cup of Currants
1 Orange, Zest and Juice
1 Lemon, Zest and Juice
To Line the Baking Tin
3.5oz / 100g of Lard
3 tablespoons of Castor Sugar
To Fill the Lardy Cake
About 3oz / 75g of Lard
About 3oz / 75g of Butter
Oven Temperature 400F / 200C for 15 minutes then Lower the temperature to 350F / 180C for a further 15 minutes
For full written Instructions check out my Website here:
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