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How To make Fudge Cake with Sea Foam Frosting
1/4 c Shortening
2 c Sugar
2 Eggs; separated
1 1/2 c Milk
4 oz Unsweetened chocolate
- melted 2 c Sifted cake flour
2 ts Baking powder
1 ts Salt
1 ts Vanilla
1 c Chopped nuts
SEA FOAM FROSTING:
3/4 c Sugar
3/4 c Brown sugar, packed
1/3 c Hot water
1/2 ts Cream of tartar
3 Egg whites
1 oz Semisweet chocolate (opt.)
1/4 ts Butter (optional)
Cream shortening, 1 1/2 cups sugar and egg yolks until light. Add a few drops of milk if needed to cream sugar. Add chocolate and blend thoroughly. Sift flour with baking powder and salt. Add dry ingredients alternately with milk to chocolate mixture, blending well after each addition. Stir in vanilla and chopped nuts. Beat 2 egg whites until frothy. Gradually add remaining 1/2 cup sugar, beating until whites are stiff. Fold into batter. Turn into 2 greased and floured 9-inch layer cake pans. Bake at 350F 30 to 40 minutes, or until cake springs back when lightly touched with finger in
center of cake. Cool slightly then remove layers from pans and cool completely on wire rack. To make frosting, combine 3/4 cup sugar and brown sugar in heavy saucepan. Add hot water and cream of tartar and stir to blend. Cover pan and slowly bring to simmer. Uncover pan and cook until syrup spins long thin thread. Remove from heat. Beat 3 egg whites until stiff. When syrup stops bubbling, pour over beaten whites in thin stream, beating constantly until fluffy. Use to frost cooled layers. If desired, melt 1 ounce semisweet chocolate with 1/4 teaspoon butter and drizzle over frosting. Carefully swirl it over frosting with a thin spatula to give marbled effect.
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How to make Chocolate Pudding Cake at home | Chocolate Fudge Pudding Mousse
Pudding ini terdiri dari layer cake dan layer pudding , layer cake adalah cake chocolate yang sangat lembut, layer pudding dinamakan puding busa yang juga sangat lembut,combinasi cake chocolate dan pudding busa lembut, dinikmati dengan fla chocolate membuat cake puding ini sangat lezat
Ingridients :
Bahan A (Cake) :
Telur/ Eggs : 3
Gula Palem / Palm Sugar : 100gr
Emulsifier / SP : 1 tsp
Valila Flavour / Perisa Vanila : 1 tsp
Bahan B (Cake)
Tepung/ Flour : 75gr
Susu Bubuk/ Milk Powder : 50gr
Coklat bubuk / Chocolate Powder : 15gr
Baking Powder : 1/8 sdt
Bahan C (Cake)
Mentega Cair / Melted Buter : 100gr
SKM/ Condensat Milk : 40gr
Perisa Coklat / Chocolate Flavour : 1 tsp
Bahan D (Puding )
Puding strawberry Powder : 145gr
Susu Bubuk/ Milk Powder : 2 tsb
Susu / Milk : 500ml
Bahan E ( Busa )
Putih Telur / White Egg : 2
Perisa Vanili / Vanili Flavour : 1 tsb
simpan dalam lemari Es , nikmati selagi dingin
follow IG : OnaSarry's Recipe
#puddingcake #moussepudingcake #Chocolatepudding
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
Marshmallow Fluff | A Recipe for Silky, Smooth, Soft Meringue for Piping and Plating
Here's an easy recipe tutorial for how to make marshmallow fluff, a silky, smooth, stabilized, soft meringue for piping and plating or topping hot chocolate.
//FAQ
What can I replace corn syrup with?
You can replace the corn syrup with honey, golden syrup or agave but corn syrup is easy to find online if it isn't readily available in your local shops.
How long can I store the marshmallow fluff in the fridge?
3-5 days, no longer than a week. Remember, this is homemade with fresh eggs and not packed full of preservatives like the shelf stable stuff.
Can I flavour this with something other than vanilla?
Yes, you can use any type of extract you'd like in place of the vanilla. You can also add colour if you'd like.
//RECIPE
3 egg whites
pinch of salt
80 ml (1/3 cup) of water
175 g (3/4 cup) sugar
240 g (3/4 cup) corn syrup (or honey, golden syrup or agave)
1 tsp vanilla (or other flavouring)
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Chef Studio is a James Beard-nominated, independent studio that specializes in creating and producing better, more creative food and cooking content for the good people of the internet. We strive to make innovative, high-quality, creative content for chefs, home cooks and people who love food. We value and encourage creativity and kindness.
//A NOTE
Cooking and baking are incredible, vast subjects. There are so many different and unique ways of achieving the results we want when cooking something. Sometimes the way we cook something may not be the way that works for you and that's okay! Different perspectives, new and interesting methods, and time tested classical techniques all contribute to making the culinary world so rich and wonderful. The recipes and techniques we feature on the Chef Studio Channel are those that have worked best for us but we are always learning and discovering new and interesting ways of doing things. Remember, there isn't always one right way to do things. We're just here sharing a bit of what we love with the world. We encourage you to share your passion too.
Old Fashioned Divinity Seafoam Candy
A shear delight, fluffy candy that’s a favorite with so many!
2 egg whites, beaten stiff in large heat tolerant mixing bowl (heavy glass, metal, ceramic)
3 c sugar
1/2 c Karo light syrup
1/2 c water
1 c chopped pecans
1/2 tsp vanilla
Candy thermometer 250
How to Make Chocolate Cake
How to Make Chocolate Cake
This is my Ultimate Chocolate Cake! The cake -- itself -- is beyond moist. You could LITERALLY leave out it on the counter for several days and it would still be luscious. For the chocolate buttercream, I was sure to use a high-quality cocoa and a healthy dash of sea salt for contrast. The surprise favorite for me on this cake were the cacao nibs.