Never fail at making CHOCOLATE GANACHE again! Literally everything you need to know
RECIPE:
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NOTE: In the video I mention the quantities I used to make a whipped dark chocolate ganache. The cream should be 450g not 375g. Sorry about that!
Indulgence takes many forms, but few can rival the sheer delight of chocolate ganache! A velvety, luxurious concoction born from the marriage of chocolate and cream, ganache has become a beloved staple by bakers around the world. It’s simple to make, but easy to mess up! But not to worry, because in this video I’m going to share literally everything you need to know about ganache (including dark, milk, white, whipped and pipeable ganache) so you never fail at making one again!
RATIOS:
DARK CHOCOLATE GANACHE - 1:1 ratio of chocolate to cream.
MILK CHOCOLATE GANACHE - 1.5:1 ratio of chocolate to cream.
WHITE CHOCOLATE - 2.5:1 ratio of chocolate to cream.
PIPEABLE DARK CHOCOLATE GANACHE - 2:1 ratio of chocolate to cream
WHIPPED DARK CHOCOLATE GANACHE - 1:3 ratio of chocolate to cream
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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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SHOP MY COURSES HERE:
= Layer Cake From Scratch: Ultimate Beginners Guide to Cake Decorating -
= How to Make a Professional Wedding Cake From Home -
= Mousse Cake From Scratch: Patisserie Style -
OR
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Easy Never Fail Chocolate Icing/ 7 Layer Chocolate Cake
This Is A Easy Cook Icing For Any Cake Using Chocolate Icing.
Never Buy Icing In A Cup Again
2 Cups Sugar
3 Tbs Cocoa
1 Stick Butter
1/2 Cup Pet Milk
1 Tsp Vanilla Extract
#chocolatecake #alabamaprepper #homemadefood #prepare
No Fail Chocolate Sponge Recipe without❌️oven.How to make Chocolate cake. केक बनाने का आसान तरीका
#basiccakesponge #cakerecipe #easycake
Ingredients:
Maida (All Purpose Flour) : 120g
Powder Sugar/Icing Sugar : 60g
Curd : 60ml
Oil : 60ml
Cocoa powder - 3 tsp
Baking Powder: 1tsp or 6g
Baking Soda : 1/2 Tsp or 3g
Milk : 125 ml
Fresh Lemon Juice: 1/8 tsp or 4-5drops
For more recipes related to baking, theme cake, gel cake, cake decoration ideas, fondant, whipped cream, etc on my channel please check playlist below:-
DIY @Taramadhu ki Rasoi
Chocolate garnishing & decoration
Chocolate cakes designs:
whipped cream for cake decoration
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Never- Fail Chocolate Cake
Courtesy YWCA Kottayam cook book.
#EasyChocolateCake
After 20 years of baking, I never thought an eggless VANILLA CAKE could be this good
EGGLESS VANILLA CAKE RECIPE:
WHIPPED CREAM FROSTING RECIPE:
SHOP:
I don’t think I’ve ever been as frustrated when recipe testing as I was when it came to trialing out an eggless vanilla cake! ????
Well, I can laugh about it now, because after some drastic changes to the methods I was using, I finally came up with the perfect eggless vanilla cake! It is soft, moist, flavourful and you wouldn’t have a clue that it didn’t have any eggs!
INGREDIENTS:
- 2½ cups (330 g) flour - regular, all purpose
- 2½ tsp baking powder
- ½ tsp salt
- ¾ cup (185 g) yoghurt - regular (not Greek), room temperature
- 1½ cups (300 g) white granulated sugar
- 1½ tbsp vanilla essence/extract
- ½ tsp baking soda
- ½ cup (113 g) unsalted butter
- ¼ cup (50 g) unflavoured vegetable oil - I use canola
- 1 cup (240 g) milk
Bake at 160 °C (320°F) with the fan on for 28 minutes, or until a toothpick comes out clean. If you don't have a fan oven, bake at 175 °C (347°F).
-------------------------------------------------------------
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 -
-------------------------------------------------------------
SHOP MY COURSES HERE:
= Layer Cake From Scratch: Ultimate Beginners Guide to Cake Decorating -
= How to Make a Professional Wedding Cake From Home -
= Mousse Cake From Scratch: Patisserie Style -
OR
Get access to my COURSES on Skillshare and receive an extended FREE TRIAL by signing up with this link:
-------------------------------------------------------------
Blog:
Instagram:
Facebook:
Music: YouTube Audio Library (Papov - Yung Logos)
If you enjoy my content, then please subscribe and don't forget to turn on the notification bell so that you're updated whenever I upload a new video :)
Disclosure: Some of the links above are affiliate links, meaning, at no additional cost to you, I will earn a small commission if you click through and make a purchase :)
Thanks for watching!
BEST SPONGE CAKE EVER | NO FAIL RECIPE| FLUFFY SPONGE CAKE| SIMPLE SPONGE CAKE RECIPE FOR BEGINNERS
Ingredients:
4 eggs
1 cup of powdered sugar
1 cup of flour
1/2 cup of butter
1 teaspoon of vanilla extract
1 pinch of salt
1 teaspoon of baking powder
RECIPE INSTRUCTION
Beat the eggs in a mixing bowl. Gradually add the sugar while continuing to beat with an electric beater until the mixture becomes fluffy.
Sift the baking powder, flour, and salt into the bowl. Mix well using a spatula.
Add the butter and vanilla extract to the mixture. Continue mixing until everything is well combined.
Preheat the oven to 200°C.
Grease a baking pan with butter or cooking spray.
Pour the mixture into the pan and spread it evenly using a spatula.
Bake in the preheated oven at 180°C for 30-40 minutes or until a toothpick inserted into the center comes out clean.
Remove the pan from the oven and let it cool for a few minutes.
#BESTSPONGECAKEEVER #NOFAILRECIPE #RECIPEFORBEGINNERS
Music: For Now
Musician: Gabriel
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Sponge cake is a light cake made with egg whites, flour and sugar,sometimes leavened with baking powder.Sponge cakes, leavened with beaten eggs, originated during the Renaissance, possibly in Spain. The sponge cake is thought to be one of the first of the non-yeasted cakes, and the earliest attested sponge cake recipe in English is found in a book by the English poet Gervase Markham, The English Huswife, Containing the Inward and Outward Virtues Which Ought to Be in a Complete Woman (1615).Still, the cake was much more like a cracker: thin and crispy. Sponge cakes became the cake recognized today when bakers started using beaten eggs as a rising agent in the mid-18th century. The Victorian creation of baking powder by English food manufacturer Alfred Bird in 1843 allowed the addition of butter to the traditional sponge recipe, resulting in the creation of the Victoria sponge.
The earliest known recipe for sponge cake (or biscuit bread) from Gervase Markham's The English Huswife (1615) is prepared by mixing flour and sugar into eggs, then seasoning with anise and coriander seeds.19th century descriptions of avral vary from place to place but it sometimes described as sponge biscuits or a crisp sponge with a light dusting of sugar Traditional American sponge recipes diverged from earlier methods of preparation, adding ingredients like vinegar, baking powder, hot water or milk.The basic recipe is also used for madeleines, ladyfingers, and trifles, as well as some versions of strawberry shortcake.
Although sponge cake is usually made without butter, its flavor is often enhanced with buttercream, pastry cream or other types of fillings and frostings.[9] Sponge soaks up flavors from fresh fruits, fillings and custard sauces. Sponge cake covered in boiled icing was very popular in American cuisine during the 1920s and 1930s. The delicate texture of sponge and angel food cakes, and the difficulty of their preparation, meant these cakes were more expensive than daily staple pies. At the historic Frances Virginia Tea Room in Atlanta sponge cake with lemon filling and boiled icing was served, while New York City's Crumperie served not only crumpets but toasted sponge cake as well.
The basic whisked sponge cake does not contain any fat. It is made by whisking egg whites and caster sugar and gently folding in flour.The process of whisking egg whites incorporates air bubbles to create a foam by agitating the protein albumen to create a partially coagulated membrane, making the egg whites stiffer and increasing their volume.This type of cake, also called foam cake, depends on aeration of eggs and heat to rise Some types of sponge are baked in ungreased pans to improve the cake's rise by allowing the batter to adhere and climb the sides of the pan.To maintain the moisture of the cake it is sometimes made with potato flour.
Variations on the basic sponge sometimes add butter or egg yolks to make the cake more moist. For Genoise cake flour and melted butter are added to the egg mixture for a moister cake.The biscuit sponge from early American cuisine is made by beating egg yolks with sugar, then alternately folding in whisked egg whites and flour. Anne Willan says both types of sponge cake are represented in French cuisine. According to Willan sponge may have some butter added, but not much or it will not rise. Cream of tartar or baking soda are recommended by some turn of the century cookbooks to make Swiss rolls more pliable and easier to roll.
For some cakes, like the Victoria Sponge, fat and sugar are creamed before eggs and flour are incorporated into the batter, similar to pound cake.In British English layer cakes like the Victoria Sponge are called sandwich sponge. This type of buttery cake was not possible without baking powder, which was discovered by English food manufacturer Alfred Bird in 1843, allowing the sponge to rise higher.
In the Philippines, sponge cakes and chiffon cakes were introduced during the Spanish period. They are known collectively as mamón. They are typically baked