Perfect cake smoothing for beginners | boiled icing | Secret for easy cake frosting smoothing!
im gonna sharing you today my secret on how to smooth your cake frosting perfectly using water only!. This is a very helpful technique to those who are having hard time reaching the perfect smooth cake frosting for their cake decorating especially to the beginners outhere. Enjoy!
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I hate regular BUTTERCREAM FROSTING (American style), so here's my less-sweet, silky smooth version
RECIPE:
SHOP:
If you’re looking for a silky smooth buttercream frosting recipe that is not too sweet or grainy, then this recipe is it! I find traditional American style buttercreams way too sweet, so I came up with my own version that has far less icing sugar (in relation to the amount of butter) compared to more traditional recipes. Best part is, it’s still stable enough to use for layered cakes and is great for piping too!
INGREDIENTS:
- 1½ cups (340 g) unsalted butter - room temperature
- 3 cups (375 g) icing sugar - also known as powdered/confectioners sugar
- 2 tsp vanilla essence/extract
- ½ cup (120 g) cream - room temperature, minimum fat percentage of 30%
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BAKING ESSENTIALS:
Cake Tins (8x3-inch) -
Hand Mixer -
Whisks -
Electronic Kitchen Scale -
Glass Mixing Bowls -
Spatulas -
Measuring Spoons & Cups -
Cake Release -
Pastry Brush -
NICE-TO-HAVE:
KitchenAid Stand Mixer -
Cake Stand -
Food Processer -
Immersion Blender -
CAKE DECORATING ESSENTIALS:
Offset Spatula -
Piping Bags -
Piping Tips -
Cake Scraper -
Steel Turntable -
Cake Boards -
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Chocolate Swiss Roll Cake Recipe: How to Make the Most Delicious and Stunning Hurricane Sponge Cake!
In this video, we'll show you how to make a delicious and impressive dessert that's perfect for any occasion - the Hurricane Swiss Roll! This dessert is not only visually stunning, but it's also surprisingly easy to make. We'll guide you through the process step-by-step, from making the sponge cake to creating the hurricane paterns. You'll learn all the tips and tricks to make sure your Swiss Roll turns out perfectly every time. Whether you're a seasoned baker or a beginner, this recipe is sure to impress your friends and family. So, grab your apron and let's get baking!
Make sure to like, comment, and subscribe for more mouthwatering recipes! Happy baking! ????????????
INGREDIENTS:
65g low-gluten flour
5 eggs
50g sugar
40ml vegetable oil
65ml milk
10g cocoa powder
20ml hot water
1 tsp lemon juice
PRO TIPS:
- Separate the eggs carefully; even a small amount of yolk in the whites will prevent them from beating up properly.
- Do not beat it to the stiff peak stage. For this cake, you want the peaks to flop over slightly at the tips, rather than point upwards. If you whisk beyond this point, you may get cracks in your finished cake when rolling.
- When folding in the egg whites, to prevent the egg whites from deflating, turn the mixture in on itself with a cutting motion, not stirring.
- You can experiment with possible flavor and color combinations to your liking. Good examples are matcha powder, cocoa powder, instant coffee, black sesame powder, beetroot powder, charcoal powder, etc.
Thank you very much for watching, see you next time????
PS. Every video I upload with a description and recipe in its own language will be translated with Google Translate. If something is incorrect, leave a comment and I will be more than happy to explain everything????
All My Best Chocolate Ganache Tips
All ratios are written with the first number as the weight of chocolate and the second number as the weight of cream.
For example:
1:1 Dark Chocolate Ganache:
227g (1 c) heavy cream
227g (8oz) dark chocolate, chopped
1. Heat the heavy cream over medium heat until it comes to just below a boil.
2. Add the hot cream to the dark chocolate and let sit for two minutes.
3. Use a rubber spatula to stir everything together. Start by slowly mixing in the center and work your way out.
Foolproof Chocolate Genoise Recipe | Secrets, tips & tricks | Pastry 101
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0:00 Intro
1:22 Major guidelines
2:46 Ingredients
3:09 Making the genoise
7:29 Slicing the sheets
8:29 Common issues
Following my regular genoise recipe here is the chocolate version! Genoise is another term for sponge cake - extremely airy and light. It's most often used as layers in cakes. Although it may not look that difficult, genoise is rather fickle and I have covered the key points in making a successful genoise. Chocolate Genoise will rise less (less volume) than a classic genoise due to the cocoa powder. So it’s technically harder and requires more experience and care.
*Classic genoise:
* One thing I missed out in the video - you can check whether your genoise has been baked fully by sticking a wooden rod inside, if no wet batter comes out with it then you're good!
▶Chocolate Genoise◀
Yield: 15cm x 7cm (diameter/height). For a 8 inch pan (20cm diameter), multiply all the ingredients by 1.8x
Eggs 155g
Sugar 88g
Honey 10g
Cake flour 60g
Cornstarch 18g
Cocoa Powder 13g (I used Valrhona, it's dutch processed)
Unsalted Butter 27g
+ few drops of vanilla extract if possible (drop it at any time)
① Before you start, prepare the pan in advance by cutting parchment paper(or Teflon sheet) into strips/circle and line the inside. Also keep the butter/milk at 50~60°C.
② Combine the eggs and sugar + honey in a bowl and raise the temperature of this mixture to 40°C using a hot water bath.
③ Whisk the mixture using a hand mixer for several minutes until you reach an ivory coloured batter (2 methods of checking this is mentioned in the video)
④ Whisk on medium speed for 1~2m followed by low speed for 2mins to tighten and even out the air bubbles inside the batter.
⑤ Add the sifted flour/cornstarch/cocoa powder and fold it in carefully with a spatula.
⑥ Add in butter/milk at 50~60°C and fold carefully.
⑦ Bake at 165°C for approx. 30minutes. (the baking time will vary on the size) Check whether your genoise is baked by sticking in a wooden rod to see if it comes out wet.
⑧ Immediately after you take it out of the oven, give a shock to release the hot air bubbles inside. Take the genoise out of the pan, let it cool upside down for 10minutes before turning it back upright.
⑨ Let it cool completely before slicing it into layers.
⑩ Storage: air tight container + wrapped in cling film (2 days in fridge / 3~4 weeks in freezer)
▶How to store◀
Slice the genoise into sheets (I always slice them before storing them) and wrap it well with cling film and store in the freezer (2wks). When you use it, transfer it to the fridge several hours in advance so it defrosts gradually.
▶Useful Tip◀
1.You must raise the temperature of the egg/sugar/honey mixture to 40°C to allow plenty of air to be incorporated + sugar will melt completely.
2. Whisk the mixture enough so that it gets thick/fluffy enough (either check using the ribbon method or the toothpick method. Please see the video for details)
3. Tightening the air bubbles on low speed is crucial to achieve a homogenous interior.
4.Overfolding the flour will result in reduced volume. However, undermixing will result in bits of unmixed flour when you bake it (oh no...).
5. Giving the genoise a shock immediately after you take it out of the oven is important. If you don't, you may end up with a sinking/shrinking genoise as it cools down.
6. Check if genoise is well-baked by inserting a wooden rod to see if anything sticks to the rod - if it comes out clean then you're good.
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★My Equipments★
Oven: UNOX Bakerlux Shop.Pro Convection oven
Handmixer: Luxel or Tornado Standmixer: KitchenAid 5 Qrt Bowl-Lift or Kenwood 7 Qrt (
Silicone Mat: Silpat( or Silpat equivalent( Perforated Silicone Mat (Mesh): Silpat
Hand Blender: Braun MQ 7035X (
Stand Blender: Vitamix QuietOne ( Infrared Thermometer:
Leveling Bar: This is not the same levelling bar as the one I have used as I bought mine locally in Korea. However, this is the closest I could find:
Zester: Microplane (
Whisk: Matfer
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