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
How to Make the Easiest Fresh Cherry Buttercream Frosting
Buttercream is the most delicious treat and I love to decorate all my cupcakes and cakes with it. It holds its shape, it makes my baking look incredible and its taste is just an added bonus. A lot of the time, because of convenience, I tend to use vanilla essence as my go-to buttercream flavoring. But, with time, and a lot of baking, it gets kind of boring. I tried cherry frosting.
Shirley Temple Pound Cake???? | Cream Cheese Cherry Glaze ???? | It Is Absolutely Delicious!
Heyyyy Errrrbody!!!????
Today I'm making a Shirley Temple Pound Cake with a Cherry Cream Cheese Glaze!????
#PoundCakeQueen???? #ShirleyTemplePoundCake???? #ImAGlazeGirl
************************************************************************
*****Here is the link to the mixer I'm using:
************************************************************************
STEP BY STEP INSTRUCTIONS AND DETAILS PROVIDED IN THE VIDEO.
************************************************************************
INGREDIENTS I USED:
Baked in oven preheated to 325 degrees for 1 hour 25 mins. (Depends on your oven)
3 Sticks of Butter (Room Temperature)
3 Cups Sugar
5 Eggs (Room Temperature)
3 Cups Cake Flour
1 Cup Cherry 7 Up Soda (Room Temperature)
1/4 Cup Heavy Whipping Cream (Room Temperature)
1 Jar of Maraschino Cherries
1/2 Tsp Baking Powder
1/4 Tsp Salt
1 Tsp Lime Extract
1 Tsp Lemon Extract
1 Tsp Creme Bouquet (Can use Vanilla Flavoring instead)
GLAZE:
Powdered Sugar
Milk
Cherry Essence
Simple Syrup
1/2 C Cherry Juice
1/2 C Sugar
*********************************************************************
My Address:
P.O. Box 11261
Winston-Salem, NC 27116
FACEBOOK PAGE
EMAIL ADDRESS: beautifultoocreations@gmail.com
How to make a Fluffy Moist Coconut Cream Cake
French vanilla cake milk
What ever ingredients your box call for
Coconut cream or coconut milk
Sweetened coconut
Sweetened condensed milk
Coconut extract
Cool whip
Maraschino cherries
God bless enjoy ????
The only 5 CHOCOLATE CAKE Recipes you need! Chocolate Fest! Baking made easy with Mansa Queen
It’s a chocolate fest! Here is a compilation of 5 Chocolate cake/cupcake recipes that will make you an instant chocolate lover. All 5 recipes are detailed below for your convenience, you’re welcome. LOL
1. Chocolate Peanut butter cake
Ingredients used
For the Cake
1 box Duncan Hines chocolate cake mix
1 pk (3.4oz) Instant chocolate pudding mix
3 large eggs
1/2 cup vegetable Oil
1/4 cup melted unsalted Butter
1 cup buttermilk
1 tsp Vanilla extract
For the Peanut Butter mixture
1 14 oz can sweetened condensed milk
1/2 cup creamy peanut butter
For the whipped Topping
1 8 oz tub cool whip
1/4 cup peanut butter
Toppings: additional peanut butter, chocolate fudge, peanut butter cups or any topping of your choice.
————————————————————————————————
2. Layered chocolate cake
Ingredients used
For the cake
1 box Duncan Hines chocolate fudge mix
1 3.4oz pk instant chocolate pudding mix
4 eggs @ room temperature
1 teaspoon vanilla extract
1/2 cup vegetable oil
1 cup whole milk
1 Tbsp instant coffee
1 Tbsp dark cocoa powder (I use Dutch processed)
For the chocolate frosting
2 cups of whole milk
1/2 cup dark cocoa powder
4 Tbsp AP flour
1 cup of sugar
1 tsp vanilla extract
6 Tbsp of salted butter
——————————————————————————————-
3. Triple chocolate muffins
Ingredients used for the muffins
1 1/2 cup All purpose Flour sifted
1/2 cup dutch processed cocoa powder (because it’s richer)
1 cup sugar
1 tsp baking soda
1/2 tsp salt
1/2 tsp ground instant coffee
1/2 cup sour cream or plain greek yogurt
2/3 cup buttermilk or whole milk
1 large egg
6 Tbsp melted unsalted butter
1 tsp vanilla extract
1/2 cup warm water
1/2 cup chocolate chips mixed into the batter
Topping: 1/4 cup chocolate chips before baking
Ingredients for the chocolate frosting
1 1/2 - 2 cups powdered sugar (I used 1 1/2 because I don’t like mine too sweet)
2 Tbsp cocoa powder
1/2 tsp almond extract
3 teaspoons of heavy whipping cream or milk
1 (8Tbsp) stick of salted butter @ room temperature
—————————————————————————————-
4. Chocolate cherry cupcakes
For the cupcakes- yields about 24 pieces
1 box DH Devils Food cake mix
4 eggs
1 pk chocolate fudge instant pudding mix
1/2 cup vegetable oil
1/2 cup melted unsalted butter
1/4 cup hot prepared coffee
1/2 cup maraschino cherry liquid
1/2 cup half and half
24 pcs maraschino cherries
1 tsp vanilla extract
1 tsp cherry extract
For the buttercream frosting
1 cup (2 Sticks) salted butter at room temp
2 1/2 cups confectioners sugar
1/2 tsp vanilla extract
1/2 tsp cherry extract
3-4 tsp maraschino cherry liquid
Red food coloring
Top with maraschino cherries
Notes: this recipe makes approximately 24 cupcakes. Mix cake batter as directed in the video and Bake @ 350 F for 25minutes or until a toothpick inserted comes out dry.
Prepare the frosting as instructed. Allow cupcakes to cook down completely before frosting. Top with a maraschino cherry and Serve. Enjoy!
———————————————————————————————
5. Butterscotch Chocolate chip cake
Ingredients I used
For the cake
1 box Duncan Hines instant vanilla cake mix
3.4 oz Instant butterscotch Pudding mix
1/4 cup vegetable oil
1/2 cup melted unsalted butter
1 cup heavy whipping cream
4 large eggs
1 tsp vanilla extract
1 cup dark chocolate chips (tossed in @ Tbsp of All Purpose Flour)
For the glaze
1 cup semi sweet chocolate chips
1/2 stick butter
1/2 tsp vanilla extract
2 Tbsp heavy whipping cream
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)
Rum Cake - Torta al Rum - Rum Cake recipe from scratch | Video Rum Cake Recipe.
Rum Cake - Torta al Rum - Rum Cake recipe from scratch | Video Rum Cake Recipe.
To print the recipe & directions:
Ingredients for Sponge Cake
2 1/2 cups all-purpose flour (300 grams)
1 1/4 cups granulated sugar (300 grams)
6 eggs at room temperature
Ingredients for Custard Cream:-
1 2/3 cups granulated sugar (400 grams)
1 cup plus 1 tablespoon of all-purpose flour (150 grams
8 eggs yolks
Peel off a lemon
1/2 vanilla pod
4 cups of whole milk (1 liter)
2 tsp dark cocoa powder
Ingredients for Rum syrup:-
1 1/3 cup of water (300 ml)
2/3 cup Granulated Sugar (150 grams)
Peel off a lemon
1/2 vanilla pod
2 plus tablespoons of a good Rum (I used Captain Morgan rum brand).
Ingredients for Whipped cream:-
1 pint of heavy whipping cream
4 tablespoons of powdered sugar
Direction for Trimming:- Maraschino cherries to decorate
1 cup sliced almonds
---------------------------------------------------------------Directions:-------------------------------------------------------------------------
For Sponge Cake:-
Step#1- In a standup, mixer add your sugar and eggs, and let it mix at high speed until it had tripled in size (usually 12 to 18 minutes).
Step#2- Add the flour one third at a time and with a spatula fold from bottom to top.
Step#3- Bake in a 9-inch spring pan lined bottom and sides with parchment paper.
Step#4- Start the oven at 350 degrees Fahrenheit for 45 minutes.
For Custard cream:-
Step#1- In a medium saucepan add your sugar and egg yolks and whisk until light and frothy.
Step#2- Add flour and whisk. If the mixture is thick slowly add a little milk and keep mixing.
Step#3- Once you have added all the milk add the lemon peel and count how many pieces because you’ll remove them later. Scrape the seeds from the vanilla pod and add to the mixture.
Step#4- Move on medium heat and stirring clockwise cook until thickens. Ili would say 8 to 12 minutes.
Step#5- Remove peel, then divide into 2 bowls. In one add the cocoa powder to make the chocolate custard.
Step#6- Cover with plastic wrap and refrigerate.
Step#7- In a small pot add all the ingredients and bring to a boil. Lower and let the sugar melt.
Step#8- Once the sugar is melted remove it from heat and strain. Let it cool before using it.
For Trimming:- Maraschino cherries to decorate
Step#1- Roast in a 350 degrees oven for 8 minutes. Set a timer because they burn easily. Let them cool until ready to use.
For Whipped Cream:-
Step#1- Place whipping cream in the freezer for 10 minutes before whipping.
Step#2- Combine both ingredients and with electric mixer whip until
Step#3- stiff peaks form.
Final Steps for Time you assemble the cake:-
Step#1- Cut the sponge cake into 3 pieces.
Step#2- Wet the bottom piece with the rum mixture.
Step#3- Add chocolate custard to the layer.
Step#4- Add the second sponge disk. Wet with rum mixture and spread custards.
Step#5- Now top with lady disk. Wet with the mixture.
Step#6- Spread some custard on the outside of the cake to let the almonds stick.
Step#7- Spread a thin layer of whipped cream on top of the cake.
Step#8- With a piping bag with a star tip fill with whipped cream decorate the top making all small flowers.
Step#9- Final touch some maraschino cherries.
Your cake will be beautiful and delicious!! ????
Please subscribe.
Rum Cake - Torta al Rum - Rum Cake recipe from scratch | Video Rum Cake Recipe.