How To make Fudge Cake with Sea Foam Frosting

The Best Birthday Cake with Seafoam Frosting

Many families share a love for cooking and mine also. My grandmother used to make all my birthday cakes and I have such fond memories of her decorating and baking. That is why I try to make our kitchen a spot to gather together and enjoy cooking. A place to share with my kids and create unforgettable memories. Today I want to share with you how to make my grandmother’s own signature birthday cake with an old fashioned seafoam icing recipe that will be a hit with any member of your family.

#frosting #cakefrosting #frostingrecipe

Brown Sugar French Buttercream | Frosting Recipe| Detailed Step by step Tutorial

#Brown_Sugar French_Buttercream #Frosting_Recipe #Glady's_Cake_Kitchen

Hello, In today's video I hope you enjoy and learn by watching my Brown Sugar French Buttercream | Frosting Recipe| Detailed Step by step tutorial video.

Looking for a great-tasting buttercream? This brown sugar French buttercream recipe is one you need to try out for sure.
Seemingly simple to make, the French buttercream frosting recipe had a custard-like taste to it but I have made a few changes to this French buttercream and through this detailed step by step tutorial, I am bringing you the best buttercream with a combination of flavors in a mouthful.

Enjoy watching! X

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180 Grams DARK BROWN SUGAR
120 Grams GRANULATED SUGAR
180 Grams YOLKS
120 Grams WHOLE EGGS ( YOLK AND EGG WHITE)
80 Grams ICING SUGAR
1-2 full tablespoons pure Vanilla extract
1-2 full tablespoons rum / alcohol of any kind( optional)
600 g of unsalted butter
120g Salted butter ( Salted is optional for taste, this can be replaced with all unsalted butter)
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[Notes]

** Rum or alcohol addition used here is optional and can be eliminated.

** Salted butter is also optional and can be replaced with unsalted butter. if replaced, the unsalted butter quantity increases to 720g in total.

** Unlike Swiss and Italian Meringue buttercream, this French buttercream doesn't need to whisk to meringues. The whipped consistency of the egg-sugar syrup should be a frothy light foam mixture.

** The 15 mins time shown is a guide, importantly the egg foam mixture has to be completely cool to touch before butter is added.

** This buttercream despite being great tasting does not hold up well in hot conditions.

** Best for topping cupcakes and filling cakes.
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Seafoam Candy that's crunchy on the outside and marshmallowy in the middle

Seafoam Candy Recipe

Some people call this candy Divinity. Some refer to Honeycomb as Seafoam Candy. To me, Honeycomb is just peanut brittle that doesn’t have any peanuts in it that way it looks much like “Squid Game” Dalgona candy does. When I think of Divinity, I think of it having tiny cut up bits of colorful jelly candies in it and being cut into little tiny candy bars. Some people will call what I am making Meringue Drops.

Doesn’t matter what you call it, you will agree that it is scrumptious. It is easy to make. Doesn’t cost much. Doesn’t take long to prepare. Vanishes quickly though once people see you have it.

This is my most favorite confection to make. I haven’t made it in over thirty years. I made it all the time in my younger days as holiday gifts to close friends and family. I always made it for ailing relatives that had a hospital scare. It’s magic. It is happiness in a bite. It will make you forget your worries for at least the time it takes for this airy fragile mouthful of heaven to dissolve.

I had almost forgotten all about it until I started pressing my brain for my favorite recipes to record. Funny thing about recipes, they bring up memories of people, places, and things that were around you at the time of creating and enjoying the food. My husband is not a candy eater. So I just stopped making this after got married.

Seafoam Candy Ingredients ( yields around 45 to 50 pieces of candy )
1 box of Light Brown Sugar
Dash of Salt
Barely ½ cup of water
1 egg white ( set aside )
1 teaspoon of vanilla
½ cup of chopped pecans
optional – whole pecan halves

Step One: Making the candy syrup

1 box of Light Brown Sugar
Dash of Salt
Barely ½ cup of water

In a heavy saucepan over low heat, melt the sugar and salt into the ½ of water and continue watching and stirring the pot until you see it come to a boil. Set your timer and let it boil for 4 minutes. After 4 minutes, at this point you need to check to see it has reached “the soft ball” stage. Look I have been making this since I was 4 years old and we didn’t use things like candy thermometers back in the 1960s. To check your syrup you need to dribble a tiny drop of the hot syrup into a glass of ice water. If it stays together and doesn’t dissolve and you can pinch it between your fingers so that it forms a soft ball underwater, then it is ready and you need to turn off the burner and move to step two. If not let it boil another minute and recheck. Do not scorch your syrup. This stage might take from 4 to 7 minutes depending on your sauce pan’s bottom thickness, the weather - do not make on a rainy day, and geological altitude of where you are making it.

Step Two:
1 egg white
You need be quick now and beat one egg white until stiff peaks. I use to use a metal hand crank egg beater. Then as I got older I was allowed to use the handheld mixer by myself. Now I have a fancy-smancy Kitchenaid. I miss the hand crank egg beater though. I have never stood under a upside down bowl of whipped egg whites to make sure they were whipped either.

Step Three:
Whipped Egg whites
Cooked Syrup
1 teaspoon of vanilla
Whip in one teaspoon of vanilla to your eggs whites followed directly by pouring in as a light constant stream your cooked syrup to the mixer while it is beating. You will beat until thick and SHINY. Should take about 2 minutes. Turn off mixer.

Step Four
Egg white mixture
Chopped Pecans
Fold in your pecan pieces with a spatula into the egg white mixture being careful to not over stir.

Drop by teaspoon onto wax paper as individual candies to cool.


Step Five:
This part is optional and does increase the cost to make the candy. We had two huge pecan trees growing up so we got pecans for free. I have a huge pecan tree in my yard here now but the squirrels are vigilant about stealing all my nuts.
Optional – use any reserve whole pecan halves to decorate the top of each candy.


Note: Make as small batches, if you try to double the recipe it will fail in one regard or other, you might scorch the syrup or your egg white meringue will be runny. Do not attempt to make on a rainy day because that seems to always make this recipe fail. If that happens, don’t worry just try again because it takes only 15 minutes from start to finish to make.
#recipe #candy #seafoam #meringue

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!

#Amulcream #freshcream #amul #cream #whippedcream #whippingcream #kitchenhacks #hacks #baking #pastry #explore