Þjóðahátið Vesturlands 2020- New Zealand Pavlova cake (Merins terta)
Kia Ora koutou Katoa whanau, Góðan dag and Welcome to New Zealand / Aotearoa (the land of the long white cloud)
The land of the Indigenous Maori people, mud pool, hot springs, geysers, the hongi greetings, womens' kapahaka, the mens' haka, the lord of the rings, zena warrior princess, shortland street, moari myths/god/legands, pancake rocks, glaciers, the hangi, white water rafting, bungy jumping, hot water beaches, split apple rock, Waikariki beach, sealions, whales, dolphins, the all blacks rugby team, the tall whites basketball, the silver ferns netball, 100 year old ancient kauri forests, the ferns trees, the wetas, Lanarch Castle, amazing hikes, blue eyed penguins, the fruit bats, the albatross, the arctic birds, the kiwi bird, the kiwi fruit and the kiwi people!
Tena ra Koe, Takk Fyrir, Thank you!
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The New Zealand Pavalova
This cake is famous for the battle of ownership of the two nations, Australia and New Zealand.
How can a simple classic dessert made with just egg whites, sugar and cream, be the cause of some serious Trans-Tasman Friction?
Both OZ and NZ claim to have created the first pavlova after Russian Ballerina Anna Pavlova toured both countries in the 1920's. Autralia claims it was inventedin the 1935 by Bert Sachse, a Western Australian chef.
However, the prize has technically gone to New Zealand as the Oxford English Disctionary has decided a jelly dish in 1927 NZ recipe book is the earliest mention of this sweet dessert!
The fight extends to other items, such as the weekbix, flat white, ANZAC biscuits, rugby, cricket, small meat pies and lamingtons.
Step One
Ingredients:
4 egg whites
1/2 cup Granulated Castor Sugar
1/2 cup Icing sugar
2tsp lime juice or vinegar
Whisk the egg whites till it becomes firm, white and foamy
Add the caster sugar and icing sugar slowly so it does not get lumpy.
add the lime juice slowly, then whip till stiff.
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Step Two
Ingredients:
1 cup fresh cream
1/2 cup icing sugar
2tsp vanilla essence
Whisk the cream till firm then add sugar and vanilla essence slowly. Whip till cream is thick and stiff.
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Step Three
Ingredients:
Seasonal Fruits
Cut the fruits and garnish as you like.
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The New Zealand Pavalova
Credits
Chef: M.Hagan
Videographer: Raquel Herrera
Editor: Sathiya.N
USE SAFFRON & CARDAMOM IN YOUR CAKE NOW! │ UNIQUE / EID DESSERT RECIPES │ CAKES BY MK
In this video I'll be sharing with you guys my saffron and cardamom cake recipe! I've always been a bit hesitant to try out cake flavours that aren't so common, but I decided to put my hesitations aside and give it a go - and I am so glad I did! Helpful links below :)
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= Mousse Cake From Scratch: Patisserie Style -
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INGREDIENTS LIST:
Cardamom Cake:
- ½ cup (113g) salted butter (softened to room temperature)
- 1 cup (240ml) canola oil
- 1 1/2 cup (300g) white granulated sugar
- 4 eggs
- 1 tablespoon (13g) vanilla extract
- 3 cups (390g) all-purpose flour
- 1 tablespoon (14g) baking powder
- 1/4 teaspoon (1.25g) salt
- 1 teaspoon (2g) ground cardamom
- 1 1/2 cup (360ml) buttermilk
Milk and Saffron Soak:
- 1/2 cup (125ml) milk
- 1/2 teaspoon (0.35g) of saffron threads
Saffron Buttercream:
- 1 batch of vanilla swiss meringue buttercream
- 1 tablespoon (15g) of milk
- 1/4 teaspoon (0.17g) of saffron threads
Roasted almonds:
- 1/2 cup (55g) of slivered almonds
- 1 teaspoon (4.7g) of butter
Full recipe with instructions:
How to Make Swiss Meringue Buttercream:
How to Make a Layer Cake:
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Music: bensound.com, Dizaro - Love Blind,
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 Carrot Cake Recipe In The World | Bakery Style Carrot Cake | Le Bon Baker
Here it is! The BEST Carrot Cake Recipe In The World - complete with Cream Cheese Frosting. This is a bakery style Carrot Cake that is incredibly moist, full of flavour and so delicious you won't be able to stop eating this cake!
Hope you enjoy this recipe! It honestly is a true favourite of mine! Don't forget to pair it with the ultimate cream cheese frosting. Get the video and recipe here:
INGREDIENTS:
4 eggs
260g sugar
340g shredded carrots
340g vegetable oil
400g shredded carrots
115g chopped walnuts
70g moist shredded coconut
340g flour
4g ground cinnamon
2g ground clove
6g baking powder
3g baking soda
1g salt
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FAULT LINE CAKE TUTORIAL │ GEODE FAULT LINE CAKE │ CAKE DECORATING TRENDS │ CAKES BY MK
Fault line cakes may look intimidating, but I promise you they are not that difficult to achieve! In this video I'll be showing you guys how to make a geode fault line cake using rock candy!
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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
Get access to my COURSES on Skillshare and receive an extended FREE TRIAL by signing up with this link:
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How to Make a Layer Cake:
How to Make Swiss Meringue Buttercream:
How to Make Cream Cheese Buttercream:
How to Decorate a Cake With Fresh Flowers:
Red Velvet Cake Recipe:
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Music: bensound.com, Dizaro - Love Blind,
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!
Christmas Cake - A traditional rich fruit cake everyone will love. #christmascakerecipe #xmascake
Welcome to Geojaklin.
Christmas is a special time of year and this cake needs to be made about 2-3 months in advance. You will need a 24cm round Cake tin double lined with greased Baking Paper. When it’s made, and after the cake has totally cooled, remove it from the tin but leave the baking paper intact on sides and bottom. Wrap the cake in Aluminium foil and store it in a cool dry place until you are ready to coat it in marzipan and icing (see in a video to be completed later). About twice a month until it’s to be used, carefully open the foil and spoon over 1-2 Tbsp Brandy to feed the cake.
Ingredients:
375 Gr Currants
275 Gr Raisins
275 Sultanas
300 Gr Glace Cherries
150 Gr Dried ready to eat Apricots halved
75 Gr Mixed Candied Peel
60 Ml Brandy
300 Gr Plain Flour
300 Gr unslted butter
300 Gr Dark Muscovado Sugar
5 Eggs
1 Tbsp Black Treacle
60 Gr Whole Almonds chopped.
Zest of 1 Orange
Zest of 1 Lemon
For instructions on how to make this delicious cake, see our video.
3D JELLY CAKE TUTORIAL │ AMAZING JELLY CAKE │ CAKE TRENDS │CAKES BY MK
You guys absolutely loved my island jelly cake tutorial, so I was really excited to try out another jelly cake with a different theme! The flowers on this cake are created using Russian piping tips, and then an outside layer of jelly is added to give it a showstopping effect! Personally, I actually preferred the cake in terms of aesthetics without the jelly, but I still love this version too! My jelly was a little on the thick side, so just use a smaller cake ring (or a larger cake) for a thinner layer of jelly. Jelly recipe below. Enjoy! :)
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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
Get access to my COURSES on Skillshare and receive an extended FREE TRIAL by signing up with this link:
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Jelly Recipe:
- 125g powdered gelatine
- 350ml water for blooming gelatine
- 800ml of water
- 150g of sugar
- Gel colour (optional)
- Flavouring (optional)
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Island Jelly Cake Video:
Vanilla Cake Recipe:
Swiss Meringue Buttercream Recipe:
Russian Piping Tips:
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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 :)
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