CHOCOLATE RASPBERRY CAKE / 3D ENTREMET CAKE, RED VELVET EFFECT / DESSERTFOOD
CHOCOLATE RASPBERRY CAKE RECIPE / 3D ENTREMET CAKE, RED VELVET EFFECT DESSERTFOOD
For an AMAZING VELVET EFFECT, set the freezer to -18C and put the cake overnight.
Red Velvet Effect RECIPE
INGREDIENTS
2 ml Strawberry food Coloring
120 white chocolate melted (60%)
80g melted cocoa butter (40%)
Cocoa Butter ????????
Food Colouring ????????
SPRAY GUN ????????
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EASTER COCONUT PITAYA ENTREMET CAKE RECIPE????
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00:00 presentation chocolate raspberry red velvet entremet cake recipe
00:40 raspberry confiture ingredients
04:47 white chocolate mousse recipe
06:58 Assembly ENTREMET CAKE
09:17 REALIZE RED VELVET EFFECT ON CAKE
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Chocolate Raspberry Cake with a Mirror Glaze Recipe • Episode 195
Bonjour my friends! In this episode I'll show you how to make my Chocolate Raspberry Cake with a Mirror Glaze recipe.
Make sure to visit for ingredient amounts, directions and much more!
Until next time my friends... Bon Appétit!
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#dessert #valentine #clubfoody #sweettreat #holidayrecipes #birthdaycake
Chocolate Raspberry Zebra Cake
Customize & buy the Tasty Cookbook here:
Here is what you'll need!
CHOCOLATE RASPBERRY ZEBRA CAKE
Servings: 8-10
INGRIDIENTS
Base Batter
2 cups flour
1 cup sugar
1 tablespoon baking powder
1 teaspoon salt
4 eggs
1 cup vegetable oil
1 teaspoon vanilla extract
1 cup milk
Chocolate Batter
½ base batter
¼ cup cocoa powder
Raspberry Batter
½ base batter
½ cup raspberry jam
1 teaspoon raspberry extract (optional)
1 teaspoon red food coloring (optional)
Chocolate Ganache
2 cups heavy cream
1½ cups chocolate chips
Garnish
Approximately 20 raspberries
Powdered sugar
PREPARATION
1. Preheat oven to 350˚F/175˚C.
2. In a large mixing bowl, combine dry ingredients for the base batter (flour, sugar, baking powder, salt).
3. In a second mixing bowl, combine the eggs, vegetable oil, and vanilla extract.
4. Add the wet mix to the dry mix, stirring constantly until smooth.
5. Add the milk, and stir until evenly mixed and the consistency is a thick liquid.
6. Evenly divide the batter into two separate bowls. Add the cocoa powder to one and the raspberry jam to other. Mix thoroughly.
7. In a greased 9-inch cake pan, alternate batters by placing roughly ¼ cup of batter in the center and letting it spread out slightly before adding the other batter (similar to making pancakes). Continue this process until the batter is used up and the pan is full of alternating rings.
8. Bake cake in a preheated oven for 25-35 minutes or until a wooden toothpick inserted into the center of the cake comes out clean.
9. Cool cake slightly, and then invert onto a wire rack to cool completely.
Ganache
1. In a medium pot set over low heat, mix together heavy cream and chocolate until chocolate has melted and mixture is smooth.
2. Let mix rest until consistency is thick and mix is cooled.
3. Pour ganache over the baked and cooled cake starting in the middle and circling towards the edges coating it all.
Garnish
1. Once ganache is cooled on cake, garnish with fresh raspberries and powdered sugar.
2. Enjoy!
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Make a White Chocolate Raspberry Bundt Cake from Scratch (Copycat Recipe)
Hey everyone!
If you've ever had a craving for that delicious white chocolate raspberry bundt cake from a 'certain bakery', you can make it yourself. In this video, I'm going through how to make a homemade scratch version of white chocolate raspberry pound cake. In my opinion, it tastes even better than what you get at the bakery, but try it out and let me know what you think.
Printable recipe link is below.
Much love,
Kara
PRINTABLE RECIPE PLUS MORE DETAILS HERE:
( There will also be a button on the recipe card there to switch the measurements to metric if you need that.)
/PLEASE NOTE//
The printable recipe is on my site as that is how I support myself and my family. I appreciate your understanding and support. If you do not want to follow that link for the printable recipe, I have also provided the ingredient amounts on the video. If you need metric, you can go to that link and there's a button that will convert them.
// MY OTHER BAKING CHANNEL //
Quick & Easy Baking:
// TOOLS & THINGS I LOVE //
White Artisan KitchenAid Mixer:
White KitchenAid Mixer Bowl (similar to the one I use):
Another White KitchenAid Mixer Bowl (similar to the one I use):
Handheld Electric Mixer:
Silicone Spatulas with Wood Handles:
Favorite Cooling Racks:
Favorite Layer Cake Pans (Magic Line Pans):
2nd Choice, Wilton Pans:
// CAMERA & OTHER EQUIPMENT I LOVE //
I either film my vidoes with an iphone, and ipad, or with my Canon 70D. All food photography is taken with my Canon 70D and the lenses below.
Canon 70D (There's also a newer model as well.)
50mm Canon lens
Sigma 18-200mm lens for Canon:
Kate Backdrops are fun and inexpensive, they can be purchased through Amazon.
Ink & Elm are wonderful food photography bases and can be found on Etsy.
// GRAB THE CAKE BLUEPRINT //
Cake Blueprint-My Cheater Method on How to Decorate a Cake that actually looks professional:
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Check out the full blog/website for even more cake recipes and tutorials:
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Raspberry Chocolate Layer Cake
This Raspberry Chocolate Layer Cake is super moist and layered with smooth chocolate ganache and raspberry filling, all covered in a fudgy chocolate frosting! It’s rich, full of chocolate and heavenly! Recipe:
RASPBERRY CAKE FILLING RECIPE
This is my favorite raspberry cake filling recipe that I used to make all the time when I made cakes as my profession. I hope you all like it!
Raspberry Cake Filling Recipe:
24 ounces of frozen raspberries
1 1/3 cup water
2 cups granulated sugar
2 tablespoons of lemon juice
6 tablespoons of cornstarch dissolved in ½ cup water
Combine raspberries, water, sugar and lemon juice in a saucepan and bring to a boil. Once it has started boiling, turn down the heat and let the mixture simmer until the raspberries have completely broken down.
Remove from the heat and pour the mixture through a mesh strainer to remove the seeds.
Dissolve cornstarch into ½ cup water.
Pour the raspberry mixture back into the pan, and whisk in the cornstarch mixture.
Bring the mixture back up to a boil and simmer until it is thick and bubbly, whisking as needed.
Pour the mixture into a bowl and allow it to cool completely.
*I originally got this recipe from a website called Cake Central about 10 years ago! Enjoy!
Super Easy Vanilla Cake Mix Recipe
This cake recipe is simple to make and so delicious! It stays moist, is easy to work with and carve, and is stable enough to cover in fondant. This recipe makes two 8 round cakes and two 6 round cakes which is more than what I'm showing in the video. You can save the extra cake for later by freezing it! Just cover it in plastic wrap and then a layer of foil and it should last for a couple months. :)
Ingredients
• 2 boxes white cake mix (I use Betty Crocker or Duncan Hines)
• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1 1/2 tsp salt
• 2 2/3 cups water
• 1/4 cup melted butter
• 4 tsp vanilla extract
• 2 cups sour cream (room temp)
• 6 large eggs (room temp)
Instructions
1. Preheat oven to 325 degrees F.
2. Prepare pans by lining with parchment paper and spraying sides with baking spray with flour.
3. Combine all dry ingredients in mixing bowl. (I like to run the cake mixes through a sieve to get out all the lumps) Whisk together the dry ingredients.
4. Add the remaining ingredients and mix on medium speed for a couple of minutes.
5. Bake for 40 – 60 minutes depending on the size of your cake pans. Start checking with a toothpick around 40 minutes.
6. This will make two 6” round cakes and two 8” round cakes that are 2” deep.
Swiss Meringue Recipe -
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