How To make Layered Toffee Cake
2 c Whipping cream
1/2 c Caramel or butterscotch ice
-cream topping 1/2 ts Vanilla extract
1 Prepared angel food cake,
-( 16 ounces ) 9 Heath candy bars (1.4 oz ea)
-chopped
In a mixing bowl, beat cream just until it begins to thicken. Gradually add the ice cream topping and vanilla, beating until soft peaks form. Cut cake horizontally into three layers. Place the bottom layer on a serving plate; spread with 1 cup cream mixture and sprinkle with 1/2 cup candy bar. Repeat. Place top layer on cake; frost top and sides with remaining cream mixture and sprinkle with the remaining candy bar. Store in the cjhartlin@msn.com Source: Taste of Home Quick Cooking
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How To make Layered Toffee Cake's Videos
Coffee Caramel Cake with Coffee Macarons & Chocolate Ganache - AMAZING!!!
FULL RECIPE HERE:
The BEST ever coffee cake recipe!! Moist buttermilk coffee cake layers are flavored with Kahlua and frosted with a salted caramel frosting. Glossy chocolate ganache finishes the top of the cake and coffee macarons garnish the top! This decadent and delicious-beyond-words cake is very simple to put together! A coffee-caramel-chocolate lover's dream!
COFFEE MACARONS RECIPE:
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Toffee coffee chiffon cake 太妃咖啡戚风蛋糕 Gâteau en mousseline au café caramel Toffee
Ingredients
Caramel cream (prepared 10 hours in advance)
Sugar 100g
Water 30g
Boil syrup until amber
Whipping cream 100g
Salt 2g
Gelatin 5g
Whipping cream 550g
Refrigerate for 10 hours
Coffee chiffon cake
4 eggs
Vegetable oil 40g
Espresso 60g
Cake flour 75g
Sugar 70g
Bake at 150°C (302°F) for 50 minutes
Chocolate hazelnut crisp
Hazelnut Praline(50%) 55g
Dark Chocolate 20g
Pailleté feuilletine 50g
Caramel walnuts
Gold leaf
配料
焦糖奶油(提前10小时准备)
细砂糖 100g
水30g
糖浆熬至琥珀色
淡奶油 100g
盐 2g
吉利丁 5g
淡奶油 550g
冷藏10小时
咖啡戚风蛋糕
4个鸡蛋
植物油 40g
意式浓缩咖啡 60g
低筋面粉 75g
细砂糖 70g
150°C (302°F)烤50分钟
巧克力榛子薄脆
榛子酱(50%) 55g
黑巧克力 20g
薄脆(Pailleté feuilletine) 50g
焦糖核桃
金箔
Ingrédients
Crème caramel (préparée 10 heures à l'avance)
Sucre 100g
Eau 30g
Faire bouillir le sirop jusqu'à ambre
Crème à fouetter 100g
Sel 2g
Gélatine 5g
Crème liquide 550g
Réfrigérer 10 heures
Gâteau mousseline au café
4 œufs
Huile végétale 40g
Espresso 60g
Farine T45 75g
Sucre 70g
Cuire à 150°C (302°F) pendant 50 minutes
Croustillant au chocolat et aux noisettes
Praliné noisette(50%) 55g
Chocolat noir 20g
Pailleté feuilletine 50g
Noix caramel
Feuille d'or
My NEW FAVOURITE CAKE Sticky Toffee Cake Recipe | Live Baking Class
???? Its official this is my NEW FAVOURITE sticky toffee cake ???? Seriously this is the most sweet and moist cake ever and it's drizzled in the BEST sticky toffee sauce too!
⬇️⬇️ STEP BY STEP RECIPE
This deliciously easy twist on a classic British dessert, the sticky toffee pudding cake is the perfect comfort dessert for cold autumn evenings. It's so moist, full of dates, a touch of spice and that sauce is to die for! Trust me, you'll be making this sticky toffee bundt cake over and over again!
WATCH NEXT
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???? Biscoff Cake -
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Join Lou, the Dessert Obsessed Baker at Crumbs and Corkscrews for a live baking class as she teaches you how to make the best ever autumn baking recipe - sticky toffee cake
???????? VIDEO CHAPTERS
00:00 How to make sticky toffee cake
04:14 All about the recipe
07:06 Check out the ingredients
14:24 The equipment you'll need
18:11 Preparing the dates
19:15 Making the sticky toffee cake batter
32:12 Preparing the bundt pan
37:27 Filling the bundt pan
41:50 Baking the sticky toffee pudding cake
45:13 Making the sticky toffee pudding sauce
54:58 How to get the cake out of the pan
01:02:56 Recipe recap
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The Most Easiest and Tasty Dessert You Will Ever Make with Only 2 Cups Of Milk | Huma In The Kitchen
Learn how to make The Most Easiest and Tasty Dessert with ONLY 2 Cups of Milk. Chocolate Éclair Dessert Homemade.
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DISCLAIMER:
All the information in this cooking channel is for educational purpose only. Recipes, tips and tricks is for informational purpose only. These recipes are not intended as medical advice, diagnosis or prescription. If you have any medical condition, please consult your doctor before trying any new diet. I am not responsible for anything.
Toffee Cake/ how to make toffe cake /cake with toffe flavour
Ingredients for cake
Eggs. 3
Milk. 1/2 cup
Suger. 1cup. Or according to your taste vanilla powder. 1 tsp
Baking powder. 1 tbsp full
Flour. 2 cups
Oil. 1/2 cup
Salt. Pinch ????
Cake top
Half cup room temperature milk
For topping
Suger 1 cup
Water. 1 cup as per need
Corn flour. 2 tbsp
Milk. 1/2 cup
Vanilla powder. 1/2 tsp
Cream ( قشطة ). 2 tbsp
Butter. 2 tbsp
For garnish use condensed milk or whipped cream
#Aromascookingsecret
The Ultimate Sticky Toffee Cake from the BRAND NEW Crumbs & Doilies recipe book! | Cupcake Jemma
✨????THE CRUMBS & DOILIES BOOK IS FINALLY HERE!!!????✨
Thank you so much for all your support and love for this book - we're so incredibly proud of it and cannot wait to see all your bakes from it! Use the hashtag #crumbsanddoiliesbook over on instagram so we can see how you get on!! If you'd like to get your hands on a copy of the book, hit the links below!
Grab a copy of the Crumbs & Doilies book from Amazon just here
????????YOU CAN ORDER SIGNED COPIES OF THE CRUMBS & DOILIES BOOK ON OUR WEBSITES!!????????
Grab yourself a signed copy of The Crumbs & Doilies Book - international shipping is available on the Cupcake Jemma website! All shipping info is on our websites!
CUPCAKE JEMMA
CRUMBS & DOILIES
We wanted to share one of our favourite cake recipes from the book on release day, so please enjoy the DELICIOUS sticky toffee pudding cake! 4 layers of squishy, spiced date sponge filled with a trio of creme patissier, sticky toffee sauce and sticky toffee swiss meringue buttercream. IT'S INSANE! tag us in your snaps over on instagram when you recreate this because we love seeing how you get on!
STICKY TOFFEE SPONGE
450g pitted, soft dates
6 balls of stem ginger
525g boiling water3 tsp bicarbonate of soda
225g unsalted butter
450g light brown sugar
6 eggs525g self-raising flour
1 ½ tsp ground ginger
1 ½ tsp ground cinnamon½ tsp ground nutmeg
¾ tsp sea salt
STICKY TOFFEE SAUCE
160g unsalted butter
160g dark muscavado sugar200g double cream
½ tsp MarmitePinch of sea salt
CRÈME PÂTISSIÈRE
225g milk1 tsp vanilla
70g caster sugar20g cornflour1 egg & 1 egg yolk
SWISS MERINGUE BUTTERCREAM
300g egg whites
½ tsp sea salt600g caster sugar
1 tsp vanilla
720g unsalted butter
Half the sticky toffee sauce
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