How To make Fresca Cake with Maraschino Frosting
3 c Sugar
1/2 lb Butter
1/2 c Vegetable Shortening
6 Eggs; Large
3 c Cake Flour; Sifted
7 oz Fresca; Soda Pop
1 t Baking Powder
1 t Vanilla Extract
1 T Lemon Rind; Grated
1 T Lime Rind; Grated
ICING:
2 Egg Whites; Large
1 c Sugar
1 T ;Water
2 T Maraschino Cherry Juice
1 T Light Corn Syrup
1/4 t Cream Of Tartar
10 Maraschino Cherries; Chopped
Preheat oven to 350 degrees F. Cream together sugar, butter and shortening. Add eggs, one at a time, beating well after each addition. Add flour and Fresca alternately. Add baking powder and when mixture is fully creamed, add vanilla and fruit rinds. Pour into greased and floured 9 X 13-inch Cake Pan. Bake 1 hour or until cake tester comes out clean. FROSTING: Mix all ingredients except cherries and beat constantly while heating in the top of a double boiler. When thoroughly mixed, thick, and spreadable, frost cake. Decorate top of cake with chopped maraschino cherries. NOTE: Since Fresca is available only in limited areas if at all, 7-up may be a good substitution, or any lemon-lime drink. Also, since the problem with the cherries has been resolved with a different food coloring, you may use the new ones or use gum drops instead for the garnish. Syrup from a can of dark cherries might be substituted for the Maraschino cherry syrup.
How To make Fresca Cake with Maraschino Frosting's Videos
Vintage Cake Using Whipped Cream - How To Make Vintage Cake - Father's Day Cake
Hi Everyone!
In this video, I will be sharing how to make a soft genoise sponge cake filled with strawberry jam and how to prepare a frosting using fresh cream. I will also be demonstrating how to decorate with vintage style piping. In my next video, I will be sharing my buttercream recipe that many of you have requested so please look forward to it. :)
Instagram
Vanilla Sponge Ingredients:
4 Eggs
80g Sugar
120g Plain Flour
1tsp Baking Powder
30g Unsalted Butter
30g Oil or Milk
1tsp Vanilla
Sugar Syrup(1:1 ratio)
Cream:
550g Whipping Cream
2-4tbsp Condensed Milk
Note - Feel free to use other forms of sweeteners
Instruction:
1. Cake: Preheat oven to 170C. Prepare tin 6 inches.
2. Mix egg, vanilla, and sugar until combined.
3. Place it in a bowl of hot water and mix while increasing the temp to 37C-42C.
4. Whip the egg mixture on medium-high speed until ribbony consistency for about 4 minutes.
5. Whip on low speed to remove air bubbles for 1 minute.
6. Add sifted flour and baking powder in 2 stages and fold gently until combined.
7. Add 2 scoops of batter into the butter/oil mixture and mix.
9. Pour the mixture into the main batter and fold gently until combined.
10. Pour the batter into a 6-inch lined tin and bake at 170C for 25-30 mins.
Colours -
Colour Mill Mint
Colour Mill Emerald Gren
Colour Mill Forest
Piping Tips used -
Amazon 6B
Wilton Tip No 16
Wilton Tip No 18
Wilton Tip No. 3
Wilton Tip No. 32
????Music provided by BGM President
????Track: A Summer Night's Dream -
How to Make Cherry Limeade Cake
GET THE FULL RECIPE HERE:
Need an easy cake to serve a crowd? dixiecrystals.com. Don’t let this festive Cherry Limeade Cake's impressive looks deceive you, it’s actually very easy to whip together. Loaded with fresh lime zest and sweet cherry flavor, this is a great make-ahead cake for parties and potlucks. #dixiecrystals #dessert #recipe #cherrylimeade #cake #cherrycake #limeade
SUBSCRIBE NOW:
VISIT OUR WEBSITE FOR 1000s OF RECIPES:
JOIN OUR SWEETALK COMMUNITY FOR COUPONS, CONTESTS & RECIPES:
GET SOCIAL WITH US:
Instagram:
Facebook:
Pinterest:
Twitter:
????????CHERRY BOMB CAKE WITH A DELICIOUS WHIPPED CHERRY ICING????????
????Cherry Bomb Cake????
With Whipped Cherry Icing!
????????????????????????
????INGREDIENTS FOR THE CAKE
1. 9x13 Casserole dish or cake pan.
2. Cooking spray
3. 1-box of white cake mix
4. 1-3oz. box of Cherry Gelatin
5. 3/4 cup of canola oil
6. 1/2cup of water
7. 4-Eggs (Room Temperature)
????WHIPPED CHERRY ICING????
INGREDIENTS
1. 2-cups of heavy whipping cream. (Shake well)
2. 1/2cup of powdered sugar
3. 1/4cup of Cherry Gelatin
????DIRECTIONS FOR THE CAKE
1. Preheat oven to 350 degree's
2. Spray cake pan with Canola cooking spray.
3. In a stand mixer bowl add your cake mix. (Sift if necessary)
4. Now add your 3oz box of Cherry Gelatin. And canola oil,water and eggs one at a time during mixing. Set mixer on the stir speed.
5. Once everything is added turn your mixer on medium and beat for 1 minute. Then turn mixer off scrape the sides of your bowl mix on medium again for 1 more minute. At this point you can add 3-Tsp more of your cherry gelatin
But it's optional. Make sure everything is completely combined.
6. Pour into prepared pan and level out. Put into oven and bake for 35-45mins. remember everybody's ovens are different.
You can take a toothpick insert it in the center of the cake and if it comes out clean that means it is done. Let cake cool completely before Icing.
???? DIRECTIONS FOR THE????
WHIPPED CHERRY ICING
1. In a stand mixer bowl add 2cups of whipping cream and your 1/2cup of powdered sugar.
2. Using your whisk attachment turn mixer on low at the beginning and just incorporate the 2 ingredients.
3. Turn mixer on medium speed and add 1/4cup of your Cherry Gelatin.
4. Now turn mixer on high and beat ingredients together until soft peaks form. it should be like whipped cream. Scrape sides of bowl transfer to a separate bowl.
5. Add to the top of your cooled cake and smooth out. And that's it!!! Enjoy!!!????????
like, comment, follow and share!!!
Please like, comment and subscribe and don't forget to click that ???? for more delicious southern recipes!!!
라즈베리 생크림 케이크 /Raspberry cake
* 자세한 설명을 보시려면 자막을 켜주세요.
안녕하세요. 조꽁드입니다!
이번주 커뮤니티 퀴즈는 많은 분들이 정답을 맞추셨어요 ㅋㅋㅋ 너무 쉬웠나요.
이번 케이크는 바로 라즈베리 생크림 케이크 입니다.
요즘은 라즈베리 생과가 없기 때문에 냉동 라즈베리를 사용했습니다.
그래서 멋들어지게 라즈베리 장식도 할수가 없어서 좀 속상했습니다.
내년에는 라즈베리(산딸기 말고요) 생과를 좀 구해서 원없이 장식좀 해보고 싶네요.
커뮤니티란에 제가 국내에 구할 수 있는 곳 질문 올렸습니다.
아시는분 댓글 부탁 드립니다. ^^
케이크에는 새콤달콤한 라즈베리잼과 함께 고소한 크럼블을 레이어드 했어요.
자칫 라즈베리 잼만 있다면 달기만 하다던가 많이 먹다보면 물릴수 있는데요.
크럼블이 씹히면서 지루하지 않은 맛을 느끼도록 해보았습니다.
라즈 베리잼 또한 설탕을 많이 줄여서 많이 달지 않습니다.
또 크림에는 화이트 초콜릿을 넣어서 라즈베리의 신맛을 약간 중화해 보았습니다.
최대한 만들기 어렵지 않게 레시피를 짜 보았습니다.
먹어 보니 정말 맛있었습니다. 영상 잘 보시고 만들어 보세요.
아 요즘 여름이라 생크림 휘핑 하기가 좀 잘 안돼죠.
이때 저는 동물성 생크림과 함께 동물성 휘핑크림(매일유업)이나 식물성 생크림(골드라벨)을 전체량의 8~10% 정도만 섞어서 사용합니다. 동물성 휘핑크림은 소량을 판매 하니 구입해서 사용하기 좋은것 같아요. 나머지는 머.. 요리해 먹으면 되죠. ㅎ
동물성 휘핑크림은 너무 많이 섞으면 생크림이 너무 되직해지니 유의해야 합니다.
그리고 생크림의 맛도 좀 떨어지는것 같아요.
여름에는 요렇게 한번 해 보세요.
케이크 시트는 별립법으로 했습니다.
이것은 제가 아주 예전에 올린 별립법 제누아즈 영상속의 레시피를 아주 약간 수정한 버전 입니다.
아 그런데 한 외국분이 너는 별립법 스폰지를 왜 제누아즈라고 부르냐고 항의? 댓글을 다셨습니다. 이것은 제누아즈가 아니고 스폰지 케이크 또는 비스퀴라고 불러야 한다고 말이죠.
저도 알지만 그냥 우리나라 사람들은 제누아즈라고 편의상 부른다고 어설픈 답을 했더니요..
자기는 프랑스의 경력 9년차 페스트리 쉐프라고 하면서 둘은 다르니, 명칭을 정정하는것이 좋다고 요청하셨습니다. 쉐프의 부심이 매우 나타나있습니다.
그래서 아! 넵~! 알겠습니다. 라고 했습니다.
요즘은 저도 될수있으면 제누아즈라고 안 부르고 별립법 스폰지라고 하고 있습니다.
둘 중에 머든 전 중요하지 않습니다만….
그럼 맛있는 케이크 만들기 시작할까요?
재료
♥︎ 크럼블
박력분 53g
설탕 21g
소금 1g
차가운 버터 30g
♥︎ 별립법 스폰지 (15cm 1호)
박력분 90g
소금 1g
달걀흰자 105g
설탕 90g
달걀 노른자 3개 (52~55g)
우유 30g
식물성오일 22g
꿀6g
바닐라 익스트랙 3g
♥︎ 라즈베리 잼
냉동 라즈베리 230g
물 40g
설탕 53g
젤라틴 2g
♥︎ 화이트 초콜릿 생크림
화이트초콜릿 45g
데운 생크림(40~50℃) 40g
차가운 생크림 390g
♥︎ 라즈베리 화이트 초콜릿 생크림
화이트 초콜릿 생크림 중 265g
라즈베리 잼 36g
♥︎설탕 시럽
물 60g
설탕 20g
♥︎ 도구
#1M 윌튼 깍지
레브젠 핸드믹서 (300w)
법랑 에어프라이어 용기(내부 사이즈15x7cm)
* Please turn on the caption for more details.
Hello. I am Joconde!
For the community quiz, many people guessed what the this week's cake is correctly.
Are there so many clues?
This cake is raspberry whipped cream cake.
Since there is no raspberry fresh fruit these days, I used frozen raspberries.
So I couldn't decorate the raspberries to look nice.
Next year, I want to get some fresh raspberry fruits and try to decorate them without any fuss.
The cake is layered with sweet and sour raspberry jam and savory crumble.
If there is only raspberry jam, it is just sweet, or you may get bored while enjoying cake.
Raspberry jam also has less sugar so it's not too sweet.
I also added white chocolate to the cream to slightly neutralize the sourness of the raspberry.
I tried to make the recipe as easy as possible to make.
It was really delicious when I had it. Please watch the video and make it.
Shall we start?
Ingredient
♥︎ Crumble
53g cake flour
21g sugar
1g salt
30g cold butter
♥︎ Sponge (15cm)
90g cake flour
1g salt
105g egg white
90g sugar
3 egg yolks (52~55g)
30g milk
22g vegetable oil
6g honey
3g vanilla extract
♥︎ Raspberry Jam
230g frozen raspberries
40g water
53g sugar
2g gelatin
♥︎ White Chocolate Whipped Cream
45g white chocolate
40g warm heavy cream (40~50℃)
390g cold heavy cream
♥︎ Raspberry White Chocolate Whipped Cream
265g white chocolate whipped cream
36g raspberry jam
♥︎simple syrup
60g water
20g sugar
♥︎ Tools
#1M Wilton tip
Revgen Hand Mixer (300w)
Enamel air fryer container (inner size 15x7cm)
How to Make Fruit Cocktail Cake - Today's Delight
Fruit Cocktail Cake is a classic cake also known as Fruit Cocktail Dump Cake passed on from generation to generation.
For detailed recipe go to
For more recipes visit todaysdelight.com
Ingredients
Cake Mixture:
1 cup sugar
2 cups all-purpose flour
2 large eggs lightly beaten
1 teaspoons vanilla
2 teaspoons baking soda
1/2 teaspoon salt
1 can 16-ounce fruit cocktail with heavy syrup, undrained
Cake Sauce or Topping:
1/2 cup butter
1/2 cup brown sugar firmly packed
1/2 cup sugar
1 cup evaporated milk
1 teaspoon vanilla
1 1/2 cups sweetened shredded coconut flakes or toasted fresh coconut
1 cup pecans or walnuts chopped
Sounds: Ukelele by Bensound.com
Chocolate Cherry Cupcakes
Chocolate Cherry Cupcakes
We appreciate all of our friends on YouTube.
We would love to hear from you.
Our Email address is: SouthernCountryLiving2018@gmail.com
Please visit our Facebook page and follow us.
Instagram Page: SouthernCountryLiving_YouTube
Instagram Link:
Calvin and Marie Towe
75 Tremont Dr. S.E.
SilverCreek, Ga. 30173
Chocolate Cherry Cupcakes
For the Chocolate Cupcakes:
1 ½ cups all-purpose flour
¾ cup cocoa powder
1 ½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
¾ cup vegetable oil
1 ¼ cup sugar
2 large eggs
2 teaspoons vanilla extract
1 cup milk, room temperature
For the Cherry Frosting:
1 cup unsalted butter, softened
4-5 cups powdered sugar, sifted
3-4 tablespoons cherry syrup, from the jar of maraschino cherries
2-3 tablespoons whipping cream
18 maraschino cherries
Instructions:
1. Preheat the oven to 350F degrees and line 2 muffin trays with muffin papers. You'll end up with about 18-20 cupcakes total.
2. In a large bowl sift together the flour, cocoa, baking powder, baking soda, and salt.
3. Then in a separate bowl beat together the oil, sugar, eggs, and vanilla.
4. Carefully beat the the flour mixture followed by the milk, adding about ½ of each at a time.
5. Spoon the batter into the prepared muffin pan filling each about ⅔ full (you'll end up with about 18-20 cupcakes total). Then bake in the oven for 15-17 minutes or until an inserted toothpick comes out clean.
6. While the cupcakes are cooling, you can make the frosting. Beat the butter until fluffy using an electric mixer on medium speed. Then turn down the mixer to low and slowly beat in 4 cups of powdered sugar.
7. Then beat in the maraschino cherry juice 1 tablespoon at a time until the desired flavor is reached. Finally, beat in the rest of the powdered sugar and the whipping cream until you get the sweetness level and consistency that you prefer.
8. Frost the cooled cupcakes using either a knife or a piping bag , and top each with a cherry.