Tasty Miniature Ice Cream Recipe ????1000+ Miniature Rainbow Cake ???? Mini Cakes Idea
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Welcome back to Mini Cakes, today we will make you fresh and colorful mini ice cream for the next summer day. It's perfect blend of fruit and rainbow colors. Now join us and be immersed in to this mini sweetness!
Tasty Miniature Ice Cream Recipe ????1000+ Miniature Rainbow Cake????Mini Cakes Idea
✿ Timestamps
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You’ve never seen an ice cream cake made like this!
Professional Baker Teaches You How To Make ICE CREAM CAKE!
Anna bakes up the perfect tasty cookies and cream ice cream cake for birthdays. Click SHOW MORE for recipe ingredients and baking instructions.
Makes 1 (9-inch) ice cream cake that will serve 12 people.
INGREDIENTS for Cookies
1 cup (225 g) unsalted butter, at room temperature
1 cup (260 g) icing sugar, sifted
6 large egg yolks
2 cups (260 g) cake and pastry flour
½ cup (60 g) Dutch process cocoa powder
¼ cup (30 g) cornstarch
½ tsp (2.5 g) salt
1 lb(s) 4 oz (600 g) white fondant icing
Ingredients for Ice Cream
2 cups (500 mL) whipping cream
1 cup (250 mL) 2% milk
¾ cup (150 g) granulated sugar
1 pinch salt
Baking directions for cookies
1. For the cookies, beat the butter and icing sugar until smooth, then add the egg yolks all at once and beat until well combined. In a separate bowl, sift the flour, cocoa powder, cornstarch and salt. Add this to the butter mixture and stir until evenly combined. Shape the dough into a log about 2 inches in diameter, wrap and chill until ready to use.
2. Preheat the oven to 325 ºF (160 ºC) and line 4 baking trays with parchment paper.
3. On a lightly floured work surface, knead the first dough disc to soften it (so it won’t crack when rolling) divide it in half, and roll out to a circle just over 9-inches (23 cm) across and just under ¼-inch (6 mm) thick. Use the edge of a 9-inch fluted tart tin as a giant cookie cutter and press into the dough to cut it (or you can use a 9-inch/23 cm round cake pan to press and then cut out a circle). Use the bottom portion of the tart tin to slip under the large cookie and slide it onto the baking tray. Set aside the scraps and repeat with the other half of this piece of dough and then the other chilled disc, so that you have a total of 4 large cookies. Roll out the remaining scraps and cut into 4 circles about 4 ½ -inches (11.5 cm) across and place them on the baking trays. Bake the cookies (in batches, if needed) for about 14 minutes, until the surface of the cookie is evenly matte. Let the cookies cool completely on the trays.
4. To assemble the cookies, lightly dust a work surface with icing sugar, divide the fondant in half and roll out the first piece into a circle over 9-inches (23 cm) across. Use the same fluted tart tin to cut a piece of fondant the same size as the cookie. Brush the top of the fondant with water and lift it and place it on the bottom-side of a cookie. Brush the exposed side of the fondant with water and carefully adhere the second cookie on it, so that you now have a giant sandwich cookie. Repeat with the second piece of fondant and lastly rolling the remaining scraps to cut and assemble 2 smaller cookies (these will be used for the cookies-&-cream ice cream.
5. Prepare a 9-inch (23 cm) springform tin by lining the bottom and sides with plastic wrap, so that the plastic comes up and over the sides of the pan.
Cooking directions for Ice Cream
1. For the ice cream, whisk the cream, milk, sugar and salt until the sugar has fully dissolved. Pour this into an ice cream maker following manufacturer’s instructions. When the ice cream is almost done mixing, break up the 2 smaller cookies into it and let it mix in so that some pieces of cookie are still visible but some crumbs have worked in. Spoon the soft ice cream into the prepared pan and spread to level it. Cover the ice cream with the overhanging plastic wrap and freeze for at least 3 hours to set.
2. To assemble the cake, remove the ice cream from the springform pan and unwrap. Place the ice cream on one of the large cookie sandwiches and place the second cookie on top. If you are not serving the cake immediately, wrap the whole cake and place it back in the freezer.
3. To serve the cake, pull it from the freezer about 20 minutes before serving. Remove it from the pan, peel away the plastic and place on a platter to serve.
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The Easiest Ice Cream Cake You'll Ever Make | Just Add Sugar
Make Summer sweeter by serving up this ridiculously easy to make no-bake ice cream sandwich cake. (Really, it's almost as easy to make as it is to eat.) Watch the video to see how it's constructed.
Recipe here:
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Mini Ice Cream Cakes Recipe | Yummy Ph
The best part about this no-bake delight is you can switch out the ingredients with your favorite variants of cookie, ice cream, and fruit jams! What flavor combinations would you try?
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Creaming vs Reverse Creaming Method for Cakes
White Cake (Reverse Creaming Method) (yield: 2 9-in rounds)
3c (360g) cake flour, sifted
1.75c (350g) sugar
2.5 tsp (12g) baking powder
1/2 tsp (3g) baking soda
1 tsp (6g) fine salt
8 oz (227g) butter, softened
1.25c (284g) buttermilk
5 egg whites
1 Tbsp (14g) vanilla extract
1. Mix the cake flour, sugar, baking powder, baking soda, and salt together until combined.
2. Cut the butter into medium size cubes and add to the dry ingredients.
3. Mix on low speed until the mixture is combined and crumbly.
4. Add half of the buttermilk to the mixer and turn the speed up to medium and mix for a full minute.
5. Combine the rest of the buttermilk with the egg whites and vanilla and add in three additions while the mixer is running. Wait until each addition is fully incorporated before adding the next.
6. Divide between 2 9-in cake pans that have been greased and lined with a parchment paper circle.
7. Bake at 350F (177C) for 30-35 minutes or until a toothpick inserted in the center comes out with a few wet crumbs.
Honey Cinnamon Buttercream
7 ea (227g) egg whites
12 oz (340g) honey
16 oz (454g) butter
salt
vanilla
cinnamon
1. Place the egg whites in the bowl of a mixer and whisk on medium-low speed until frothy.
2. Meanwhile, pour the honey into a medium pot and heat over medium-high until it reaches 248F (120C).
3. Once the honey is at temperature and the egg whites are at soft peaks, slowly pour the honey into the whipping egg whites, being careful not to pour it onto the moving whisk.
4. Once all the honey has been added, continue to mix on medium-high to high speed until stiff peaks have formed and the mixture has cooled off.
5. With the mixer still running, add cubes of butter a tablespoon or two at a time, waiting until the previous piece is incorporated before adding the next.
6. Once all the butter is incorporated, continue to whisk until the buttercream comes together. (If the meringue was too warm when adding the butter, it may look thin. place the mixing bowl in the fridge for 15 minutes and then return to the mixer.)
7. Finish with salt, vanilla, and cinnamon to taste.