How To Make Vomit Cake (White Chocolate Lava Cake) Halloween Recipe - By One Kitchen Episode 299
Time for a Halloween recipe! VOMIT CAKE!! Kids will love them! And I promise... they are tasty! White chocolate lava cakes with oreos, fudge and pistachio! (so no real vomit in these, lol)
SUBCRIBE for DAILY recipes:
5 lava cakes
You will need:
1 stick of butter or 115 grams of butter
4 ounces or 120 grams of white chocolate
250 ml of icing sugar
2 whole eggs
3 egg yolks
1½ teaspoon of vanilla extract
125 ml of flour
1 pinch of salt
Green food coloring
2 tbsp of pistachio
4 chopped oreos
3-4 tbsp of caramel fudge pieces
Bake for 13-14 minutes in a 200 degrees C convection oven.
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Darkest Child A af Kevin MacLeod er givet i licens i henhold til en Creative Commons Attribution license (
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Food, Cooking and Recipes
Mini Cake Recipe & Tutorial from Great American Baking Show (Season 4)
Mini cakes are decadent, tiny desserts that pack a bundle of flavor in a miniature size. Follow along with the recipe and the identical cake made on the Great American Baking Show, Season 4, Cake and Pastry Week.
Dobos Sponge
Yield: 3 quarter sheet pans
227 g (8 oz.) Almond Paste
113 g (4 oz.) Caster Sugar
342 g (12 oz.) Unsalted butter at room temperature
10 Large Egg Yolks at room temperature
10 Large Egg Whites at room temperature
142 g (5 oz.) Caster Sugar
227 g (8 oz.) Cake Flour
Method:
1. Preheat oven to 425oF/ 220oC fan and measure out all ingredients
2. Slowly combine 4 oz. of sugar and almond paste with a stand mixer (the paddle attachment) or by rubbing the mixture between your fingertips to resemble the consistency of dry oatmeal.
3. With the mixer on medium speed, dot in small amounts of butter to prevent lumps and beat for another 8 minutes on speed 2.
4. Add the egg yolks, two at a time until smooth and continue to beat on speed 2 for another 5 minutes. Be sure to occasionally scrape down the bowl.
5. Beat room temperature egg whites with 5 oz. of sugar to medium peaks.
6. Fold ¼ of meringue into cake base to lighten the batter.
7. Fold remaining ¾ of meringue into cake base.
8. Fold in sifted cake flour. A sponge made with cake flour will be light and airy.
9. Evenly pour batter between 3 quarter sheet pans (13 x 9 inches) lined with parchment paper and smooth top without deflating cake batter.
10. Bake at 425F/ 220C on fan until the sponge is uniform and golden, approximately 10 minutes.
11. Once the cake has slightly cooled you can de-pan by running a knife around the edge to release the cake. Cool cakes on wire racks.
Mocha Swiss Buttercream
227 g 8 oz. Egg whites (approx. 7 egg whites)
454 g 1 lb. Caster Sugar
454 g 1 lb. Unsalted butter at room temperature
142 g 5 oz. Shortening
1 tsp. Vanilla extract
3 Tbs. Espresso powder
Method for Mocha Swiss Buttercream
1. Measure out all ingredients
2. Mix egg whites and sugar into a large metal bowl and place over a Bain-Marie and heat to 160F to pasteurize egg whites. Continuously mix while over the heat because egg whites will easily cook. Tip: Do not let the bottom of the bowl come in contact with the simmering water. A Bain -Marie is a gentle cooking process that allows the egg white to heat slowly, dissolving the sugar and killing off any bacteria. At 160oF bacteria, like salmonella found in eggs, will be killed and thus the Swiss meringue is safe to eat without further baking. Egg whites will begin to coagulate (cook) between 140-150oF but the addition of sugar raises the coagulation temperature.
3. Remove egg white/sugar mixture from bain-marie and whip using a hand mixer or stand mixer to firm glossy peaks till meringue is cool. This could take up to 10 minutes or longer. Do not add butter to warm Swiss meringue.
4. Dot in room temperature butter and shortening while whipping. Mix till combined and scrape down the bowl to get any unincorporated bits of butter or shortening.
5. Add your flavors by mixing espresso powder with enough water to make a thick paste.
6. If buttercream is loose, refrigerate or submerge in an ice bath to slightly stiffen buttercream.
Assembly of Mocha Rounds
Espresso Cake Syrup
2 oz. Water
2 oz. Caster sugar
½ tsp. Espresso powder
¼ tsp. Vanilla extract
Bring water and syrup to a boil and stir until sugar is completely dissolved. Add espresso powder and mix. Cool syrup before brushing on the cake.
Cake Decorating Ingredients
42 g 1 ½ oz. Crushed pistachio
20 Chocolate covered espresso beans
340 g 12 oz. Roasted sliced unblanched almonds
113 g 4 oz. Apricot preserves that have been strained
1. Place the first cake layer on a sheet tray and soak with coffee cake syrup using a pastry brush.
2. Spread ¼ inch thick layer of buttercream on the sponge. Repeat this process with the second cake layer.
3. Add third and final cake layer to the top and soak with espresso cake syrup. Put entire cake in the freezer for 60 minutes or until firm enough to cut out cake rounds
4. Once the cake has chilled use a 2-inch round cutter that is at least 1 ½ inches tall to punch out 18 cake rounds.
5. Frost the sides of each round and mask with roasted un-blanched crushed sliced almonds.
6. Use an ATECO #802 round tip to pipe a zigzag motion across the op of cake round.
7. Use an ATECO #821-star tip to pipe a reverse “S” in the top middle of cake round.
8. Garnish with finely crushed pistachio across the reverse ‘S”, 1 mocha bean in the center, and a pearl of apricot jam in centers of “S”.
MARASCHINO CHERRY POUND CAKE | So scrumptious!
THIS MARASCHINO CHERRY POUND CAKE IS THE DEFINITION OF SCRUMPTIOUSNESS!
Where to begin on this wondrous treat? A few months back, Carol flipped me an email from her stepmom Sandy with her recipe for an easy pound cake with cherries. Carol had tried a piece and said it was good.
My initial thought was to add it to our always-evolving future content list. We’ve had great success with our very popular LEMON RICOTTA POUND CAKE, so I figured let’s give you, our faithful friends, what you want. After all, who could possibly turn down a piece of pound cake?
Let me go on record saying that my beloved business partner was dead wrong; this pound cake isn’t just good, it’s absolutely outstanding! You are going to love this MARASCHINO CHERRY POUND CAKE and so will your family and friends.
The recipe is super straightforward, but having gone through the process more than a few times now, we have discovered a few key points we’d like you to keep in mind.
Here is our take on this MARASCHINO CHERRY POUND CAKE:
BEST BASICS
What’s not to love about a recipe that calls for a bunch of basic, readily available ingredients? This recipe contains nothing unusual except for the maraschino cherries. We’ve listed a couple of cherry options below in the AMAZON links and we suggest splurging on this one ingredient. Maraschino cherries in a dark rich almond-flavoured syrup work best. Note: the Amazon link is for a 48-ounce jar. I used a 14-ounce jar for this recipe so buy the big one now, because you’ll make the cake again in no time… trust me.
BATTER UP
Thankfully, the question of how to make pound cake isn’t rocket science, but it’s important that the base ingredients be at their best. Make sure your butter and eggs are all at room temperature before you begin. Use extra-large, organic, free-range eggs if you can find them, and only whole milk, please. This and the other points all contribute to a rich, dense cake with a slight crumb to its texture.
CHERRIES ON TOP
Since this cake is ALL about the cherries, we like adding them to the top of the cake before baking it. If the cherries are too big, sometimes they’ll disappear down into the cake as it bakes, but that’s okay in my mind, especially when you get that gorgeous round of cherry in a slice. It’s like a maraschino cherry dream come true!
The final comment about this cake is about flavour. My first bite, while the cake was still slightly warm, practically bowled me over. Yes, it’s THAT good and oh, so memorable. But as I continued, I realized the real kicker comes from the fragrant, distinctly flavoured cherries. I’d love to know what you all think as you make and try this. Am I wrong, or is there a subtle almond note that comes through with each and every bite? It truly is quite magical.
MARASCHINO CHERRY POUND CAKE! If only every sweet confection came with this proverbial seal of approval – a cherry on top!
INGREDIENTS
1 14 oz. jar of premium maraschino cherries, drained
2 tablespoons of unbleached flour (for dredging)
1½ cups of unbleached, all-purpose flour
2 teaspoons of baking powder
½ teaspoon of kosher salt
½ cup of butter, room temperature
1 cup of granulated sugar
2 extra-large eggs, room temperature
½ cup of whole milk
1 teaspoon of pure vanilla extract
1 teaspoon of butter (to grease the loaf pan)
icing sugar for dusting
INSTRUCTIONS
1) Preheat oven to 350°F. Grease loaf pan and line it widthwise with parchment paper.
2) Drain the cherries onto a paper towel-lined plate. Reserve 12 whole cherries. Roughly chop the remaining cherries, dredge lightly in flour and set aside.
3) Whisk flour, baking powder and salt together and set aside.
4) Using a hand or stand mixer, cream butter until light and fluffy. Gradually add the sugar, mixing until light and fluffy. Add eggs one at a time.
5) Add a third of the dry ingredients, then half of the milk. Repeat, ending with the dry ingredients.
6) Gently fold in the chopped cherries, then spoon the batter into the prepared loaf pan. Smooth the batter out and dot the top with the reserved whole cherries, gently pushing them down slightly into the batter.
7) Bake for 50 minutes or until the top is a rich, golden colour and a cake tester comes away clean. Cool for 20 minutes before removing from pan. Dust with icing sugar before slicing and serving.
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Amazing Walnut Buttercream Frosting
Buttercream is a classic frosting, loved by many. It is versatile and can be made with many different flavors, making it a great frosting for any dessert. This walnut buttercream frosting is a unique twist on a classic frosting that will bring your desserts up a notch.