How to make a CHERRY CHIP CAKE | Baking Sweet Sunshine
This week I decided to make a homemade cherry chip cake for my parents' 30th wedding anniversary! This tutorial includes my favorite cherry chip cake recipe which is frosted/decorated using a watercolor technique and gold leaf!
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Music:
Song: SKANDR - Blue Lemonade (Vlog No Copyright Music)
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이 영상을 보기 전에 바나나 부터 익혀주세요. 천국의 맛 바나나 케이크 ???? Heavenly Banana Cake.
# 영상에 오타가 있네요. 기미 주근깨 많은 바나나를 선택 하세요 랍니다.
그리고 바나나는 130g 입니다.아래 재료를 확인 해 주세요. #
안녕하세요 ^^ 조꽁드 입니다.
이번에는 먹을 수록 바나나향이 작렬하는 바나나 케이크 입니다.
잘 익은 바나나로 만들면 풍미를 제대로 느낄 수 있어요.
제 영상 중 강력추천 하는 당근 케이크 영상이있는데요. 만들어 보신분은 모두 아시죠? ㅎㅎ
당근케이크 바로가기 --
그것과 만드는 방법이 거의 같은데요.. 재료만 바나나에요.
여기에 마스카포네를 듬뿍 넣은 생크림과 바닐라 듬뿍 넣은 페스트리 크림이 샌딩되어
환상의 조화를 이룬답니다.
그닥 어려운 부분 없고요. 정말 만들기 간단하지만 맛있는 케이크 추천 드려요.
또 지난 영상에 만든 파스티아주 데이지 꽃을 장식해서 러블리함을 보여드리고 싶었어요.
파스티아주 반죽으로 만든 꽃은 폰단트 반죽 보다 단단해요.
생크림 케이크에 붙였는데, 표면이 살짝 촉촉해 지긴해도 모양은 오래 지속 됩니다.
이 정도면 케이크 데코레이션으로 아주 적합한것 같네요.
슈가 플라워 영상바로가기
재료.
♥︎ 바나나케이크 (15 cm/6 inch/1호)
바나나 130g
호두 35g
박력분 85g
베이킹파우더 4g
시나몬 1~2g
소금 0.5g
달걀 2개
설탕 70g
녹인버터 66g
♥︎ 페스트리 크림
우유 280g
바닐라빈 1개
달걀노른자 3개
설탕 60g
박력분(또는 옥수수전분) 25g
♥︎마스카포네 생크림
마스카포네 치즈 100g
생크림 400g
설탕 40g
♥︎설탕시럽
물 60g
설탕 15g
말리부(또는 럼)6g (생략가능)
♥︎ 데코레이션
파스티아주 데이지꽃 (슈가플라워)
영상바로가기
Hello. I am Joconde!
This time, I made a banana cake. If you make it with ripe bananas, you can taste the deep banana flavor.
There is a carrot cake video that I highly recommend. Everyone who made it knows about it, right?
Go to the carrot cake -
This banana cake is almost the same as how to make carrot cake. The only different ingredients are bananas.
Here, the Heavy cream with mascarpone cheese and pastry cream are layered. Their harmony is so fantastic!
It's really easy to make and has a lovely taste.
In addition, I wanted to show the loveliness by decorating the Pastillage daisy flower that I made in the previous video.
Flowers made from Sugar paste are a little harder than fondant. I put it on the whipped cream, but the surface lasts a long time, even though it is slightly moist.
I think this is very suitable for cake decorations.
Go to Sugar Flower video
Ingredients
♥︎Banana Cake (15cm/6inch)
130g Banana
35g Walnuts
85g Cake flour
4g Baking powder
1~2g Cinnamon
0.5g Salt
2 Eggs
70g Sugar
66g Melted butter
♥︎ Pastry Cream
280g Milk
1 Vanilla bean
3 Egg yolks
60g Sugar
25g Cake flour (or corn starch)
♥︎Mascarpone whipped cream
100g Mascarpone cheese
400g Heavy cream
40g Sugar
♥︎Sugar syrup
60g Water
15g Sugar
6g Malibu (or Rum) (optional)
♥︎ Decoration
Pastillage daisy flower (Sugar flower)
Go to the video
MARASCHINO CHERRY POUND CAKE | So scrumptious!
THIS MARASCHINO CHERRY POUND CAKE IS THE DEFINITION OF SCRUMPTIOUSNESS!
Where to begin on this wondrous treat? A few months back, Carol flipped me an email from her stepmom Sandy with her recipe for an easy pound cake with cherries. Carol had tried a piece and said it was good.
My initial thought was to add it to our always-evolving future content list. We’ve had great success with our very popular LEMON RICOTTA POUND CAKE, so I figured let’s give you, our faithful friends, what you want. After all, who could possibly turn down a piece of pound cake?
Let me go on record saying that my beloved business partner was dead wrong; this pound cake isn’t just good, it’s absolutely outstanding! You are going to love this MARASCHINO CHERRY POUND CAKE and so will your family and friends.
The recipe is super straightforward, but having gone through the process more than a few times now, we have discovered a few key points we’d like you to keep in mind.
Here is our take on this MARASCHINO CHERRY POUND CAKE:
BEST BASICS
What’s not to love about a recipe that calls for a bunch of basic, readily available ingredients? This recipe contains nothing unusual except for the maraschino cherries. We’ve listed a couple of cherry options below in the AMAZON links and we suggest splurging on this one ingredient. Maraschino cherries in a dark rich almond-flavoured syrup work best. Note: the Amazon link is for a 48-ounce jar. I used a 14-ounce jar for this recipe so buy the big one now, because you’ll make the cake again in no time… trust me.
BATTER UP
Thankfully, the question of how to make pound cake isn’t rocket science, but it’s important that the base ingredients be at their best. Make sure your butter and eggs are all at room temperature before you begin. Use extra-large, organic, free-range eggs if you can find them, and only whole milk, please. This and the other points all contribute to a rich, dense cake with a slight crumb to its texture.
CHERRIES ON TOP
Since this cake is ALL about the cherries, we like adding them to the top of the cake before baking it. If the cherries are too big, sometimes they’ll disappear down into the cake as it bakes, but that’s okay in my mind, especially when you get that gorgeous round of cherry in a slice. It’s like a maraschino cherry dream come true!
The final comment about this cake is about flavour. My first bite, while the cake was still slightly warm, practically bowled me over. Yes, it’s THAT good and oh, so memorable. But as I continued, I realized the real kicker comes from the fragrant, distinctly flavoured cherries. I’d love to know what you all think as you make and try this. Am I wrong, or is there a subtle almond note that comes through with each and every bite? It truly is quite magical.
MARASCHINO CHERRY POUND CAKE! If only every sweet confection came with this proverbial seal of approval – a cherry on top!
INGREDIENTS
1 14 oz. jar of premium maraschino cherries, drained
2 tablespoons of unbleached flour (for dredging)
1½ cups of unbleached, all-purpose flour
2 teaspoons of baking powder
½ teaspoon of kosher salt
½ cup of butter, room temperature
1 cup of granulated sugar
2 extra-large eggs, room temperature
½ cup of whole milk
1 teaspoon of pure vanilla extract
1 teaspoon of butter (to grease the loaf pan)
icing sugar for dusting
INSTRUCTIONS
1) Preheat oven to 350°F. Grease loaf pan and line it widthwise with parchment paper.
2) Drain the cherries onto a paper towel-lined plate. Reserve 12 whole cherries. Roughly chop the remaining cherries, dredge lightly in flour and set aside.
3) Whisk flour, baking powder and salt together and set aside.
4) Using a hand or stand mixer, cream butter until light and fluffy. Gradually add the sugar, mixing until light and fluffy. Add eggs one at a time.
5) Add a third of the dry ingredients, then half of the milk. Repeat, ending with the dry ingredients.
6) Gently fold in the chopped cherries, then spoon the batter into the prepared loaf pan. Smooth the batter out and dot the top with the reserved whole cherries, gently pushing them down slightly into the batter.
7) Bake for 50 minutes or until the top is a rich, golden colour and a cake tester comes away clean. Cool for 20 minutes before removing from pan. Dust with icing sugar before slicing and serving.
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weekendatthecottage.com
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THANKS FOR WATCHING!
CHERRY CAKE
Cherry cake for the new issue of SoGood Magazine. I decided to experiment with various objects placed in a constrained space. At first, the idea was to pour spheres into an invisible box. However, soon after I decided to replace spheres with cherries. Read more about the cake and how we model it here dinarakasko.com/cherry-cake/
The cake looks very realistic. By the way, you can buy the mould at dinarakasko.com/shop/
Inside: chocolate sponge cake, crispy layer, berry confit with LUXARDO Maraschino, cherry cremaux with Valrhona Manjari, chocolate mousse (gluten-free recipe).
Торт Вишни для нового выпуска журнала SoGood Magazine. Форма выглядит очень реалистично, для покрытия использована нейтральная глазурь и декор из изомальта. Внутри: шоколадный бисквит, хрустящий слой, вишневое конфи с LUXARDO Maraschino, вишневое кремю с Valrhona Manjari, шоколадный мусс (рецепт без глютена).
Вы можете приобрести эту форму у меня на сайте.
How to make Perfect Cherry Compote | Homemade Cherry Pie Filling
#cherrycompote #cherrypiefilling
This homemade cherry pie filling recipe is perfect, quick and very easy to make. I have measured the main ingredients in grams to be very precise which will give you perfect result each time. This recipe calls for sweet cherries. If the cherries you are using are sour, then increase the amount of sugar by 50g keeping the measurements of other ingredients as it is.
Full Ingredient List
500g Sweet Cherries (fresh)
100g Sugar
2 pinches salt
1 Teaspoon lemon juice
1/8 cup (30 ml)Water
2 (10g) Tablespoon Corn Flour
4 Tablespoon water
Recipe
1. Wash and pit cherries.
2 Place the pitted cherries in a thick bottom pan along with water and sugar.
3. Switch on the flame and start cooking on medium heat.
4. Add salt.
5. Let it cook on medium heat for around 10 minutes.
6. The mixture will start bubbling and become foamy due to presence of sugar.
7. Keep cooking for 7-8 minutes more on medium heat. Give it a gentle stir from time to time.
8. The cherries will become soft.
9. Reduce the flame to low and make a slurry of corn flour and water. Mix well so that the slurry is lump free.
10. Add to the sauce and mix well.
11. With the flame on low just cook the sauce for 1 Minute more.
12. The sauce will thicken instantly. Do not overcook as the sauce thickens more as it cools down.
13. Switch off the flame. Add in the lemon juice and mix well.
14. Transfer to a sterilised jar once it cools down completely.
Notes
1. Do not leave the compote unattended after adding the corn starch slurry. It will stick to the bottom in no time creating lumps and ruining the texture.
2. Stir very gently while cooking the cherries so that they turn soft without ruining their shape.
3. Feel free to use this filling in cakes. pies, ice creams or cheesecakes.
4. The compote stays good in refrigerator for 15 days. I do not recommend storing beyond a fortnight as it is preservative free.
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You might also be interested in
➡️HOMEMADE STRAWBERRY COMPOTE RECIPE
➡️HOMEMADE BLUEBERRY COMPOTE RECIPE
➡️FRESH CHERRY POUND CAKE (WITH HINDI VOICE OVER)
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Cherry Pie Pull Apart (2 Ingredient)
This Cherry Pie Pull Apart is a fun dessert with just 2 ingredients, perfect for a party. See how to make it!
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FULL RECIPE ➜
Ingredients
2 packages refrigerated pie dough
1 cup cherry pie filling
1 egg beaten, optional
Instructions
Preheat oven to 400°F. Line a 8-9 inch round cake pan with parchment paper.
On a work surface, roll out the pie dough.
Using a 2-inch round cookie cutter (or similarly sized water glass), cut as many circles as possible from the dough. Repeat for second pie dough.
Pick up one circle and pinch the ends together to make a boat shape. Spoon in one cherry from the pie filling, and place into the cake pan facing up.
Repeat for the remaining circles until the pan is full.
Brush with optional beaten egg, and then bake for 12-15 minutes until the edges turn golden.
Serve in the pan, or use a spatula to get beneath the parchment and lift the pie up onto a serving plate