Easy Holiday Bundt Cake & Decorating Tips | Bake No Mistake | Allrecipes.com
The holidays are the time to pull out all the stops but if you're not a baker, desserts can be intimidating. Luckily professional baker and decorator Liz Shim has the recipe for success when it comes to holiday desserts. Her simple Holiday Bundt Cake is simple, delicious, and looks like it came from the display of a gourmet pastry shop.
#BundtCake #CakeDecorating #Holiday #Recipe #BakeNoMistake #Allrecipes
00:00 Introduction
00:16 Mixing Together the Ingredients
02:42 Preparing the Bundt Pan
03:41 Spoon in the Batter
04:18 How to Sugar Cranberries
05:38 Allow the Cake to Cool
05:53 Flip Over the Cake
06:40 Remove the Dome Top
07:31 Bundt Cake Glaze
08:46 Decorations
09:20 Final Result
Get the recipe:
You know those people who can make perfect, tiered cakes for their kid’s birthday like it’s no big deal? Or that friend whose cookies come out perfectly every time? Well, this show isn’t for them. It’s for the rest of us – the people who’ve had one too many baking fails and want to stop wasting our time and money. In Bake No Mistake, you’ll get the easiest, quickest, most foolproof methods for making delicious baked goods every time.
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Easy Holiday Bundt Cake & Decorating Tips | Bake No Mistake | Allrecipes.com
Chocolate Pound Cake with Marshmallow Icing ????
This is a great bake for Valentine’s Day.
Marshmallow Icing Ingredients:
Bag of mini marshmallows
1 stick of margarine
2 cups of heavy cream
¼ teaspoon of salt
3 cups of powdered sugar
8 drops of red food coloring
Directions:
In a medium saucepan on stovetop over low heat, combine marshmallows, margarine, heavy cream and a dash of salt. Stir constantly until all marshmallows have melted. Remove from heat and transfer mixture to a mixing bowl. With hand mixer, whip in the powdered sugar until you get a thick drizzle consistency. Add food coloring. Set aside until cakes are cooled before drizzling.
Pound Cake batter ingredients:
1 bar each of baking chocolate bars : German Chocolate 48 % cocoa, Semi-sweet Chocolate 56 % cocoa, and Unsweetened Chocolate 100 % cocoa. Melted in saucepan with 1 cup of water, then cooled.
1 jar of chocolate peanut butter
6 sticks of margarine, room temperature
4 cups granulated sugar
2 cup powdered sugar
8 large eggs
1 cup sour cream
5 cups all-purpose flour
3 cups cake flour
1 cup unsweetened cocoa powder
2 teaspoons baking powder
½ baking soda
1 teaspoon salt
2 teaspoons of vanilla extract
Directions:
Preheat oven to 300 degrees. Grease and flour pans. This recipe makes two large moist pound cakes from tube pans or three from loaf pans. Miss Martha bakes to share. If I am heating up the oven, I make sure it is full. You can cut the recipe in half if you want less cake.
Melt chocolate bars and water on stovetop in saucepan, remove from heat and stir in the chocolate peanut butter, set aside.
In stand mixer with paddle attachment, cream margarine and sugars until fluffy. Slowly add and mix in sour cream and eggs. Add the cooled down melted chocolate bar mixture. Mix well. Add the flours, baking powder, baking soda, and salt. Mix well. This needs to be a very thick batter that will not run off a turned over spoon for a rich but not dry pound cake. Divide and spoon mixture into baking pans. Bake at 300 degrees for 1 hour and 40 minutes. If you can stick a wooden toothpick in 2 inches and it comes out clean no gooey batter sticking to it, then the cake is done. Remove pans and cool cakes in pans on wire rack for 8 minutes before inverting to cake plate. Do not apply the marshmallow drizzle icing until cake is entirely cooled.
Optional Finishing Touches:
Melt the jar of hot fudge ice cream sundae topping according to microwave direction on its label. Let cool slightly. Then drizzle small amount artistically over the marshmallow icing on top of your baked chocolate pound cake. You could top with some beautiful fresh strawberries for romantic flare.
#chocolate #poundcake #recipe
The Ultimate Chocolate Cake Recipe | Cupcake Jemma Channel
Need Chocolate Cake? Look no further. This really is the most indulgent, decadent, moist and chocolatey Chocolate Cake you will EVER MAKE! It looks impressive but it's really very simple to make. For best results bake your sponge one day ahead to give it time to relax and get even softer for the ultimate fudgey consistency.
Remember to tag using your photos over on Instagram using the tag #cupcakejemma so we can see and share your bakes.
If you need some tools to help perfect your cake decorating skills then head over to cupcakejemma.com to get everything from spatulas, to turntables to piping nozzles.
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Make your own buttermilk!
For the cake in the video: 4 x 7 tins. Will also work for 3 x 8 tins.
250g Unsalted Butter
250g 70% Chocolate
180ml Brewed Coffee (or 180ml Hot water with 2 tbsp Instant Coffee Granules)
4 Eggs
150ml Buttermilk (see link below for how to make your own)
3 tbsp Vegetable or Sunflower Oil
430g caster sugar
150g Plain Flour
150g Self Raising Flour
60g Cocoa Powder
3/4 tsp Bicarbonate of Soda
1/2 tsp Salt
430g Caster Sugar
100g Butter
200g Chocolate (I like 50% for ganache)
100g Double Cream
If you want to fill and ice with ganache you can double this quantity.
125g Soft Unsalted Butter
225g Icing Sugar
80g Melted Chocolate (70% is best for buttercream)
If you want to fill and ice with buttercream you can double this quantity.
For a 6 cake follow these ingredients. If you need something even smaller just halve all of the ingredients!
190g Unsalted Butter
190g 70% Chocolate
120ml Brewed Coffee (or 180ml Hot water with 2 tbsp Instant Coffee Granules)
3 Eggs
115ml Buttermilk (see link below for how to make your own)
2 tbsp Vegetable or Sunflower Oil
325g Caster Sugar
115g Plain Flour
115g Self Raising Flour
45g Cocoa Powder
1/2 tsp Bicarbonate of Soda
1/4 tsp Salt
75g Butter
150g Chocolate (I like 50% for ganache)
75g Double Cream
If you want to fill and ice with ganache you can double this quantity.
95g Soft Unsalted Butter
170g Icing Sugar
60g Melted Chocolate (70% is best for buttercream)
If you want to fill and ice with buttercream you can double this quantity.
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Vegan Chocolate Cake Recipe
This vegan chocolate cake is the best vegan cake I've ever made! This cake is sot, moist, rich and very easy to make. The cake is covered with delicious vegan chocolate frosting. Whether you are vegan or not, you are going to fall in love with this chocolate cake. If you are looking for an egg-free, dairy free cake, this cake is for you. The perfect vegan chocolate birthday cake.
Full recipe:
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Ingredients:
For the cake:
1½ cups (190g) All-purpose flour
1/4 cup (30g) Cocoa powder
1 teaspoon Baking soda
1/4 teaspoon Salt
1 cup (200g) Sugar
1/3 cup (80ml) Vegetable oil
1 cup (240ml) Water
1 teaspoon Vanilla extract
1 tablespoon Vinegar or lemon juice
For the frosting:
200g dark chocolate
200g full fat coconut milk
Directions:
1. Make the cake: Preheat oven to 350F (180C). Grease a 8-inch (20cm) round cake pan and set aside.
2. In a large bowl, stir flour, cocoa powder, baking soda, salt and sugar.
3. Add water, oil, vinegar and vanilla extract. Stir until combined.
4. Pour the batter into prepared pan and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Allow to cool for 10 minutes, release from the pan, then let to cool to room temperature.
5. Make the frosting: chop the chocolate into small pieces and place in a heatproof bowl. Set aside. In a small saucepan heat the coconut milk, pour hot coconut milk over the chocolate and let sit for 2 minutes, then mix until melted and smooth.
6. Chill in the fridge for about 30-60 minutes or until set, beat the frosting until fluffy and frost the cake as desired.
#vegancake #vegandessert #chocolatecake
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How to make Chocolate Cake with Chocolate Buttercream Frosting | For Beginners | Step by Step
*** You can choose subtitles for the language you want with automatic translation.***
Piping tip : 2D
Ingredients
[For the cake]
*Divide the batter into three parts and make three cake sheets.
200 g (1 cup+1 Tbsp) brown sugar( You can replace it with Granulated Sugar. )
200 g (¾ cup + 2 tbsp) unsalted butter, softened plus extra for the tins
4 large eggs
200 g (1 1/2 cup + 2 Tbsp) all purpose flour
8 Tbsp cocoa powder(56 g)
1 Tbsp baking powder
1/4 tsp salt
½ tsp vanilla extract
4 Tbsp milk
[For chocolate buttercream]
300 g(1 1/3 cups ) unsalted butter(softened)
480 g(about 4 cups) icing sugar(shifted)
* If you don't like sweets, reduce it to 3 cups.
*It can be adjusted between 3 cups and 5 cups to suit your taste.
6 Tbsp cocoa powder(shifted)
5~6 Tbsp milk
1 tsp vanilla extract
[For chocolate ganache]
* Ratio 1 : 1
100 g dark chocolate
100 g hot fresh cream (*Whipping cream or heavy cream can be substituted by the same amount.)
Chocolate Cake with Italian Meringue (Marshmallow Frosting)
My recipe for a chocolate snowball of happiness. Thanks to Squarespace for sponsoring this video! Go to Squarespace.com for a free trial, and when you’re ready to launch, go to and add code “RAGUSEA at checkout to save 10% off your first purchase of a website or domain.
For the cake:
1 cup milk
1.5 cups cocoa powder
1 chocolate bar (whatever kind you like)
1.5 cups sugar + a dab of molasses (or the same quantity of brown sugar)
1 cup vegetable oil
8 oz sour cream
4 eggs
1 teaspoon vanilla
1 cup flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
For the frosting:
4 egg whites
1/2 teaspoon cream of tartar
1/2 teaspoon cornstarch
1 cup sugar
1/2 cup water
Squeeze of corn syrup (if you have it)
1 teaspoon vanilla extract
For the cake batter, bring the milk to a boil in a large saucepan. Take it off the heat, whisk in the cocoa powder, and allow the pan to cool a bit. While you're waiting, cut up the chocolate bar into small pieces.
Into the pan, put the sugar and molasses (or brown sugar), oil, sour cream and vanilla. Then crack in the eggs, and whisk to combine. Don't worry if it's not completely smooth. Whisk in the flour, baking soda, baking powder and salt.
Pour the batter into two greased 9 or 10-inch cake pans, ideally lined with parchment rounds, and bake at 350 F until a toothpick comes out clean or the internal temperature reads 205-210 F. That takes me about 40 minutes. Let them cool thoroughly before taking them out of their pans.
For the frosting, separate out four egg whites. Put in the corn starch and cream of tartar, and beat until you get soft peaks. In a small sauce pan, mix the water, sugar and corn syrup together and bring to a boil on high heat. When the syrup reaches 240-245 F, drizzle it into the egg whites while beating. Continue to beat until the meringue doesn't seem to be taking on any more volume, 3-4 minutes. Beat in the vanilla.
Let the meringue cool a few minutes (but no more) before frosting the cake. Top with sprinkles, if you're into that.
MY COOKING PHILOSOPHY: I don't like weighing or measuring things if I don't have to, and I don't like to be constantly checking a recipe as I cook. I don't care that volume is a bad way of measuring things — it's usually easier. I like for a recipe to get me in the ballpark, and then I like to eyeball and improvise the rest. If you're like me, my goal with these videos is to give you a sense of how the food should look and feel as you're cooking it, rather than give you a refined formula to reproduce.