Festive Birthday Cake ????Old School Cake Decorating ???? Cakes with Lorelie
Check out this Festive Birthday Cake with Old School Cake Decorating. In the video you will see how to create this basketweave with swags using a star tip 15-18 and a 104. The buttercream Roses are made with a 104 petal tip and a Rose nail. Gumpaste pieces are made using fondant mixed with a small amount of tylose to give it strength and the letters are cut out. All the tools can be found in my shop. The link is below. Join this channel to get access to perks:
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Chapters for Festive Birthday Cake / Old School Cake Decorating
0:00 Intro
0:14 Starts with a Cannoli Cake
1:01 Swags and basket weave
2:07 Fleur De Lis
2:39 Borders
3:00 About the Buttercream Guide
3:29 Finishing the Cake
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Festive Birthday Cake ????Old School Cake Decorating ???? Cakes with Lorelie
CHERRY VANILLA CUPCAKES with WHITE CHOCOLATE FROSTING | How to Make Vanilla Cupcakes | Baking Cherry
Cherry Vanilla Cupcakes with White Chocolate Cream Cheese Frosting. A soft and fluffy vanilla cupcake, filled with a moist cherry filling and topped with a creamy and delicious white chocolate cream cheese frosting.
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#cupcake #cake #yummy
Cherry Chip Valentine Stack Cake ~ Torani Friday
Here is a cake that will knock their socks off for Valentines day or any other day you simply want to show off your skills!
This cake mix fix cherry chip cake is reminiscent of the cherry chip cakes that my grandmother used to make for me a long time ago. She would use the cherry chip cake mix, which you can no longer get and then she would layer it with cherry chip frosting, also now a thing of the past, and drizzle chocolate sauce over the top and sides. This makes for an impressive and delicious cake that will really have them asking for it over and over again!
This cake starts with a French vanilla Duncan Hines cake mix and I have mixed it my way with instant vanilla pudding water, oil and extra eggs. I added Torani Grenadine syrup and chopped Maraschino cherries. This tastes just like the cherry chip cake of my youth only better.
I baked these in the new Wilton Easy Layers heart shaped cake pans you can find those here: I used three layers for my cake and reserved the other two for a special quick dessert video for another day.
I layered my cakes with buttercream I flavored with the Grenadine Torani and some delicious dark chocolate ganache that is so easy to make!
You can see how I made my buttercream here:
You can see how I made the chocolate Ganache here:
This cake is beautiful and sweet. You only need a small piece to satisfy! This cake should serve at least eight people. I think your sweetheart will love it!
I hope you give this a try and I hope you love it!
Happy Valentine's Day!
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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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Easy Hawaiian Pineapple Coconut Poke Cake - Delicious Tropical Cake Recipe
Love poke cakes? This Easy Hawaiian Pineapple Coconut Poke Cake is so delicious and the perfect tropical summertime dessert!
All you need is a French vanilla or yellow cake mix, crushed pineapple, coconut cream and vanilla pudding, whipped cream, and shredded coconut! This delicious and easy pineapple coconut poke cake is perfect for making for summer BBQ's and potlucks and everyone will be going back for another slice!
Thanks so much for watching today’s video! If you love it, don’t forget to “LIKE”, leave a sweet COMMENT, and SUBSCRIBE for weekly recipes❤️
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MORE EASY CAKE RECIPES TO WATCH:
Banana Pudding Poke Cake:
Crushed Pineapple Upside Down Cake:
Best Sock It To Me Cake:
Hawaiian Pineapple Coconut Poke Cake Ingredients:
▪️ 1 15.25 oz box French vanilla or yellow cake mix
▪️ 1 20 oz can crushed pineapple, drained with juice reserved for cake
▪️ 1 3.4 oz package coconut cream instant pudding mix*
▪️ 1 3.4 oz vanilla instant pudding mix
▪️ 4 cups milk
▪️ 1/2 cup sweetened coconut flakes, toasted in oven*
▪️ 1 16 oz container frozen whipped topping or 3 cups fresh whipped cream
▪️ Maraschino cherries and/or pineapple slices, for garnish if desired
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Amalfi Lemon Cake | Jamie Oliver & Gennaro Contaldo
It's full blown Italian fun in the studio today as the one and only Gennaro Contaldo shows us his beautiful Amalfi lemon cake. Theres no doubt about it, this is as lemony and as delicious as it comes!
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