How to: Sugar Frosted Fruit Decoration for Cake
How to Make Frosted Fruit Decoration for Cake
How to Make Frosted Fruit Decoration for Cake | frosted fruit decoration | fruit frosting | frosting fruit | how to frost fruit | how to frost a cake | how to frost a cupcake | fruit decorating | cake decorating | fruit decoration | cake decoration | festive cake | christmas cake | holiday cake | wedding cake | fruit cake | summer cake | summer fruits | winter cake | how to sugar frost fruit | how to sugar frost a cake | How to: Sugar Frosted Fruit Decoration for Cake
The Confetti Cake of Your Dreams
This soft, snow-white cake is speckled with brightly colored sprinkles and iced with a sweet buttercream frosting— it’s the perfect homemade birthday cake!
Recipe:
Ingredients
9 Tablespoons unsalted butter softened (127g)
3 cups granulated sugar (600g)
1 cup canola oil vegetable oil would also work (236ml)
4 teaspoons vanilla extract
4 cups+ 2 Tbsp all-purpose flour (all of the flour goes into the cake batter, you will also need additional flour for preparing the cake pan) (516g)
4 ½ teaspoons baking powder
1 ½ teaspoons salt
1 ½ cup milk (355ml)
9 egg whites room temperature preferred
½ cup sprinkles* (80g)
Buttercream
1 lb unsalted butter softened to room temperature (453g)
¼ teaspoon salt
6 cups powdered sugar (750g)
6 Tbsp heavy cream
2 teaspoons LorAnn Princess emulsion or vanilla extract
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Mixing bowls (Affiliate Link):
Instructions
00:00 Introduction
00:37 Preheat oven to 350F (175C) and prepare 3 8-inch round cake pans by generously greasing and flouring. Be sure to shake out excess flour.
00:49 In stand mixer, beat butter on medium-low speed until creamy.
01:10 Add sugar and oil and beat until all ingredients are well-combined and creamy.
01:55 Scrape down the sides and bottom of the bowl and then stir in your vanilla.
02:40 In separate bowl, whisk together your flour, baking powder, and salt.
03:20 Measure out your milk.
03:33 With mixer on medium speed, gradually alternate between adding the flour mixture and the milk to the butter mixture, starting and ending with the flour mixture. Stir until each one is almost completely combined before adding the next.
05:00 Pause occasionally to scrape down sides and bottom of bowl.
05:30 In separate bowl, combine your egg whites and, with a hand-mixer on high-speed, beat until stiff peaks form.
08:56 Using a spatula, gently fold your egg whites and sprinkles into your batter. Take care to scrape the sides and bottom of the bowl so that ingredients are well-combined, and take care not to over-mix.
11:00 Evenly divide cake batter into prepared pans.
12:12 Bake on 350F (175C) for 35-40 minutes, or until a toothpick inserted in the center of each cake layer comes out clean or with few crumbs (should not be wet). For best results, rotate your cake pans halfway through baking to ensure even baking.
12:35 Cakes will be a light golden brown when done baking.
12:59 Remove cakes from oven and allow to cool for 15 minutes. Run a butterknife around the inside rim of each pan and invert each onto a cooling rack.
13:05 Allow to cool completely before frosting.
Frosting
I used this technique from I Am Baker to frost my cake. If you intend to use this technique as well it requires a lot of icing for the top and I recommend increasing this recipe by 50%. If you are just doing a plain covering that will not be needed.
In stand mixer, beat butter on medium-speed until creamy.
Add salt and beat again for about 20 seconds.
Gradually, about 1 cup at a time, add powdered sugar, waiting until each cup is completely mixed before adding the next cup.
Tbsp at a time, add the heavy cream on medium-high speed, waiting until each addition is well-combined before adding the next 2 Tbsp.
Add flavoring (vanilla extract or emulsion). and stir on medium-high for 30 seconds.
13:15 Transfer one layer of your cooled cake to serving platter. Use frosting to ice the top. Add the next layer, ice the top of that. Add your third layer on top and ice the top, and then do a thin crumb coating around the entire cake.
14:10 Transfer to freezer for 10-15 minutes, then remove and apply a clean, thick coat of frosting around the entire cake.
Notes
*Use sprinkles/jimmies or round sequin quin sprinkles, do NOT use nonpareils or they may bleed through your batter and ruin the coloring of your cake.
This cake may also be made in three 9 pans, just decrease the baking time. Start checking the cakes for doneness at 25 minutes.
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EASY YULE LOG RECIPE USING BOXED CAKE MIX: How to Make a Gorgeous Bûche De Noël/Christmas 2022
This Yule Log recipe is creamy, chocolatey deliciousness. Just don't be intimidated by how gorgeous it looks. It is SO EASY to make. It starts with a boxed cake mix. Read on for the Easy Yule Log Recipe Using Boxed Cake Mix.
Yule Log Cake
1 box chocolate cake mix
6 eggs
1/3 cup water
1/4 cup vegetable oil
For the filling:
1 8oz. tub of whipped cream
1 7oz. container of marshmallow creme
For the frosting:
1 14oz. container of whipped chocolate frosting
*You will also need powdered sugar.
Directions:
Beat eggs in stand mixer or with electric hand mixer for 5 to 6 minutes until they turn a pale yellow and are frothy. Add in cake mix, water and vegetable oil and mix until smooth. Pour cake batter into 12x18 baking pan that has been lined with parchment paper and sprayed with baking spray. Use spatula to spread batter evenly across pan. Bake at 350º for 15 minutes.
Remove cake from oven and let cool 5 to 10 minutes only. Place a linen or cotton kitchen towel onto a flat surface and sprinkle liberally with powdered sugar. Turn cake over onto the kitchen towel. Remove parchment paper. Roll cake tightly lengthwise, leaving towel inside cake as it rolls. Place on cooling rack, seam side down, and allow to cool 30 minutes.
Prepare filling by mixing together whipped cream and marshmallow creme in large bowl. Use electric hand mixer to combine until smooth.
Unroll cooled cake and spread filling over entire cake top. Roll cake once more, this time using kitchen towel as a guide, but not letting towel get rolled into cake. Wrap tightly with kitchen towel and place rolled cream filled cake seam side down in refrigerator and let chill for 1 hour so that it stays molded in shape.
Take cake out of refrigerator and cut both ends off to reveal a sharp, straight roll. Frost with chocolate frosting and use fork or pastry bag with star tip to create lines that mimmic tree bark. Sprinkle with light dusting of powdered sugar to look like snow. You can also garnish with rosemary sprigs and fresh cranberries dipped in water and sprinkled with sugar to look like frosted berries.
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4 Minute Buttercream | British Girl Bakes
This is the only buttercream recipe you’re ever going to need! It’s quick and easy to make, it’s delicious, it’s stable and it’s versatile. In this tutorial I'll show you:
0:20 Buttercream ingredients
1:21 How to make buttercream
3:22 How to check the consistency of buttercream
4:17 How to store buttercream
4:46 Troubleshooting air bubbles, grainy buttercream, yellow buttercream etc
5:53 Bloopers
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*My 4 Minute Buttercream recipe
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Super Hack ???? How to Whip Cream!
Ingredients :
Amul Fresh Cream - 1 Pack
Castor Sugar - 2 Tbsps
Vanilla - 1/2 Tsp
Process :
* Start by freezing the mixing bowl & electric whisk attachment/ hand whisk in the freezer for atleast 30 mins
* Turn the cream upside down & place in the fridge for atleast 3-4 hours/ preferably overnight - this will allow the cream solids to separate from the cream liquid giving you a thick portion of just cream
* Separate the liquid part of the cream & add the thick part to the chilled bowl & whip it until it thickens
* Place the bowl over an ice bowl & continue to whip on medium speed
* Add in the vanilla essence & castor sugar in parts & whip well
* Once the cream has whipped to a stiff peak consistency, use it to layer & frost your cakes & bakes & Enjoy ????????????
Save this for later so you can make fresh homemade whipped cream to upgrade your dessert game!
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