How To make Decadent Ice Cream Cake

3 Awesome Chocolate Decadent Recipes|Ice-cream Bites,Best Fudgy Brownie & Katori KitKat Cake |

3 Awesome Chocolate Decadent Recipes|Ice-cream Bites,Best Fudgy Brownie & Katori KitKat Cake |

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[INGREDIENTS]
Chocolate Brownie:
3/4 Cup sugar powder
1/2 Cup fresh thick curd
1/4 Tsp vanilla essence
120 gm dark chocolate (46% cocoa)
25 gm butter
3/4 Cup all purpose flour
2 Tbsp cocoa powder
1/4 Tsp baking powder
1/4 Tsp baking soda
2 pinch salt

oreo Icecream:
Leftover oreos
1 Cup milk
2 Tbsp milk powder

Snickers cake:
1/3 Cup sugar powder
1/3 Cup fresh curd
3 Tbsp oil
3/4 Cup all purpose flour
1.5 Tbsp cooca powder
1/4 Tsp baking powder
1/4 Tsp baking soda
1/3 Cup milk
1/4 Tsp vanilla essence
2 Tbsp sugar
1 Tsp butter
2 Tbsp cream
a pinch of salt
1 Tbsp roasted peanuts
1 Cup melted chocoalte
1/4 Cup crushed roasted peanuts
1 Tbsp milk

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Items/Ingredients used in my videos:
nonstick granite pan:
nonstick granite pan:
Nozzle Set:
GMS powder:
Nonstick Pan:
Vanilla Pods:
Vegetable Glycerin:
Oddy Ecobake buying link:
Oddy Uniwraps buying link:
Oddy ecobake cooking paper:
oddy brown ecobake:

Edible Gold dust:
Ecible silver dust:
Cocoa powder:
Doll cake mould:
Edible glitter:
Ice cream mould:
Ice cream stick:
Morde Dark Chocolate:
Morde White Chocolate:
White choco chips:
Dark choco chips:
Whip Cream powder:
unsalted butter:
Gel colour:
Nozzles:
Sweet cutter:

Mixer Grinder:
Electric hand blender:
Cake mould:
Spatulla:
Measuring cup:
measuring spoon:
Palette knife:
Turn table:
brush:

#BristiHomeKitchen #chocolatebrownie #scnickerscake

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Decadent Triple Layer Bundt Cake | Ultimate & Delicious Cake Recipe #shorts

INGREDIENTS
• 8 Eggs (large)
• 175 grams All-purpose Flour
• 1 tbsp Vanilla extract
• 165 grams Granulated Sugar
• 110 grams Unsalted butter (melted)
• 1 tbsp Matcha Powder
• 14 grams Dutch Cocoa Powder
• 50 grams Dark chocolates
• 100 ml Milk

INSTRUCTIONS
• Preheat the oven to 350 degrees F.
• Grease and flour 9 or 10 fluted tube pan
• Prepare 3 flour bowls. 1st chocolate bowl: add and sift 45 g flour with 14 g cocoa powder. 2nd Matcha bowl: add and sift 65 g of flour and 1 tbsp of matcha powder, 3rd Vanilla bowl: Add and sift 65 g of flour. Set aside the three dry ingredients.
• Using two separate bowls, separate egg yolks from egg whites
• In a large mixing bowl, mix 7 egg yolks, and 1 tbsp vanilla extract.
• In another mixing bowl, add 7 egg whites, and sugar. Whip it up into frothy and fluffy.
• Combine and fold egg whites mixture to egg yolks mixture bowl gently.
• Continue to fold while adding melted butter slowly
• Divide the mixture into 3 separate bowls.
• In one bowl, add and fold gently the chocolate dry ingredient (a little bit at a time while folding the mixture)
• In the second bowl, add and fold gently the matcha dry ingredient (a little bit at a time while folding the mixture)
• In the third bowl, add and fold gently the vanilla dry ingredient (a little bit at a time while folding the mixture)
• Pour the chocolate mixture into the fluted tube pan first, then the matcha and lastly the vanilla mixture
• Place it in the oven for 30 to 40 minutes or until the cake is cooked through. Let it cool for 30 minutes.
• In a mixing bowl, add dark chocolates and milk. Microwave for 30 seconds. Mix the melted chocolate and drizzle on top of the bundt cake.

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