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How To make Mocha Whipped Cream Filling (For Graham Cracker Cake)
2 1/2 c Heavy cream, well chilled
1/3 c Strained confectioner's
-sugar 3 tb Strained unsweetened cocoa
1 ts Coffee zest (see note)
2 tb Kahlua or Tia Maria
1/2 ts Unsweetened cocoa, for
-garnish Pour cream into a well-chilled mixing bowl. Beat in an electric mixer fitted with chilled beaters or whip attachment. Stir in the confectioner's sugar and cocoa and beat on medium speed until the cream begins to thicken. Add the coffee zest and liqueur. Continue whipping until cream reaches the soft peak stage, and remove from the mixer. Finish beating by hand using a wire whisk, whipping until cream is quite thick but not grainy. Refrigerate. Note: to make coffee zest, add 3 parts coffee crystals to 1 part boiling water. To assemble the cake, split each layer into halves. Set the first layer on a serving plate, top side down. Fit a 14-inch pastry bag with a large no. 5 plain tube, and fill it 1/3 rd full with mocha whipped cream. Starting 1/2 inch from the edge, pipe a circle of cream around the top of the layer. Fill center of the circle with additional cream, smoothing surface with a large metal offset spatula. Repeat with the second and third layers, placing them cut side up. Arrange the top layer cut side down, aligning layers so the sides of the cake are even. Empty the remaining whipped cream into the pastry bag. Pipe 1/2 inch whipped cream dots on the top layer, beginning at the outer edge. Each dot should touch the preceding one, forming a ring. Continue working toward the center of the cake until the entire surface is covered. Place 1/2 tsp cocoa in a very fine mesh strainer. Gently tap the strainer over the surface of the cake to give it a light dusting of cocoa. Place the cake in the refrigerator uncovered to chill, but remove from refrigerator at least 1 hour before serving. Storage: Store leftover cake in the refrigerator under a foil tent. This cake will keep for up to three days.
How To make Mocha Whipped Cream Filling (For Graham Cracker Cake)'s Videos
Graham Fruit Cocktail Cake | 3 Ingredients Only | No Bake Cake | Sobrang Sarap na Dessert
#nobakecake #nobakegrahamcake #nobakegrahamfruitcocktailcake #3ingredientscake #2ingredientscake #grahamcake
Ingredients
1 pack graham crackers 200g
1 can kremdensada 410ml
1 can fruit cocktail 836g
Milk is optional
Mocha Fudgee Barr Cake | 3 Ingredients Only | No Bake Cake | Masarap Madaling Gawin
No Bake Fudgee Barr Macapuno Cake | 2 Ingredients Only | Sobrang Sarap na dessert | Madaling Gawin
No Bake Fudgee Barr Cake | 2 Ingredients Only | Sobrang Daling Gawin | Masarap na Dessert
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NO-BAKE GRAHAM CRACKER CAKE! | Kailey's Kitchen
This is a delicious and easy dessert to wow your crowd! Enjoy!!
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Easy 3 Ingredient No Bake Pudding Cake | Chocolate Pudding Cake
Easy 3 Ingredient No Bake Pudding Cake | Chocolate Pudding Cake
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Easy 3 Ingredient No Bake Pudding Cake:
Ingredients:
3 small (4 serving size) packages instant pudding prepared as directed (6 cups)
8 oz cool whip thawed
1 Box graham crackers
Lay out graham crackers in a 9 x 13 pan
Cover graham crackers with half of pudding
Layer graham crackers over the pudding layer
Cover graham cracker layer with remaining pudding
Layer graham crackers over the pudding layer
Top with cool whip
Refrigerate overnight or for at least 6 hours
Serve and Enjoy !!!
Try this easiest dessert you can make! Whipped Coffee Cream Cake without an Oven
Whipped Coffee Cream Cake by Kirbyyy
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Ingredients:
1 cup Crushed Grahams
60g Melted Butter
500ml All Purpose Cream
3/4 cup Condensed Milk
3 tbsp Sugar
3 tbsp Instant Coffee
3 tbsp Hot water
Cocoa Powder for toppings
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*BASIC* GRAHAM CAKE
Graham Float
Ingredients
500ml CHILLED heavy cream or all purpose cream
300ml sweetened condensed milk
2 packs of 200g graham crackers
1/8 cup crushed graham crackers for topping
1 1/2 cup evaporated milk
Procedure
For the milk and cream mixture:
1. Add CHILLED cream in a large bowl. Whisk or use an electric hand mixer to beat until stiff peaks form.
2. Add sweetened condensed milk. Beat until fully incorporated.
To assemble the graham float:
1. Dip graham crackers in evaporated milk
2. Arrange graham crackers (no. of crackers depend on your container - use a square or rectangular container to arrange layers easily)
3. Pour and spread cream and milk mixture
4. Repeat process for 2nd, 3rd, 4th layer
5. For the last layer, add crushed grahams.
6. Chill for 8 hours or overnight to set completely before serving
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Graham Ice Cream Cake | only 3 ingredients Recipe
Graham ice cream cake ingredients:
300ml fresh cream or whipping cream
1/2 cup or 150g condensed milk
1 pack grahams crackers - 225g