Autumn Themed Cake with Pumpkin Cake Topper......how to
Hello today i made this Autumn Themed Chocolate and Vanilla Cake. I made a hand crafted pumpkin topper. Mine isn't edible but you can make it edible as i explain in the demo.
I hope you like this rustic looking cake and give it a go.
Autumn is my favourite time of year!
Thanks for watching xxxx
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Nothing Bundt Cakes Talks Nothing But Cakes
Whether it’s a baby shower, a wedding reception or just a regular weekday, Nothing Bundt Cakes owner Kim Cassens talks what makes bundt cakes a great addition to any celebration, Jason DeRusha and Kylie Bearse report (3:46). WCCO Mid-Morning – July 29, 2016
How to Make A Festive Pumpkin Layer Cake
Because not everyone is a pie person. In fact, this might just turn even pie people into cake people.
FULL STORY:
Turtle Bundt Cake | Betty Crocker Recipe
The beauty of the bundt is how easy and impressive it can be all at the same time! This one is no exception--a chocolate cake with caramel, pecans, and the surprise ingredient, chocolate pudding, mixed in for extra moistness, baked and topped with buttery caramel sauce, a rich chocolate glaze and chopped pecans completes this beautiful cake.
Recipe:
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Ingredients
Cake
1 box Betty Crocker™ SuperMoist™ chocolate fudge cake mix
1 box (4-serving size) Jell-O™ chocolate-flavor instant pudding & pie filling mix
1 cup water
1/2 cup vegetable oil
1/4 cup caramel topping
4 eggs
3/4 cup chopped pecans
Toppings
3/4 cup Betty Crocker™ Rich & Creamy chocolate frosting (from 16-oz container)
1/4 cup caramel topping
1/4 cup coarsely chopped toasted pecans
Steps
1. Heat oven to 350°F. Generously spray 12-cup fluted tube cake pan with baking spray with flour.
2. In large bowl, beat cake mix, dry pudding mix, water, oil, 1/4 cup caramel topping and the eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Stir in 3/4 cup pecans. Pour into pan.
3. Bake 38 to 40 minutes or until toothpick inserted in center comes out clean. Let stand 20 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
4. Transfer cake to serving platter. In small microwavable bowl, microwave frosting uncovered on High 20 to 30 seconds on until thin enough to pour over cake. Pour over cake. Refrigerate about 30 minutes or until chocolate is set.
5. When ready to serve, pour 1/4 cup caramel topping over chocolate frosting; sprinkle with 1/4 cup pecans. Store loosely covered at room temperature.
NO EGGS - Pumpkin Cinnamon Cake
A quick and easy Pumpkin Cinnamon Cake made with simple pantry ingredients.
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PUMPKIN CINNAMON CAKE (Adapted from the Basic Vanilla Cupcakes from Vegan Cupcakes Take Over The World)
Ingredients:
1 1/4 cup all-purpose flour
2 TBSP cornstarch
3/4 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon powder*
1/2 tsp salt
3/4 cup pumpkin purée
3/4 cup sugar
1/4 cup vegetable oil
1/4 cup soy milk or non-dairy milk of your choice
1 tsp white vinegar
2 tsp vanilla extract
For the sugary top:
3 tbsp white sugar
1/2 to 1 tsp cinnamon powder (depends on how much of a cinnamon nut you are, 1/2 teaspoon is plenty for me!)
How-to:
. Preheat the oven to 350 and line an 8 by 8 inch cake pan with parchment paper. If you're only lining the bottom of the pan or only two of the sides, brush a little melted margarine or spray some cooking spray on the pan.
. Sift the flour, baking powder, baking soda, and cinnamon powder together into a large bowl.
. Add the salt and stir well.
. In another bowl, combine the pumpkin purée, sugar, oil, milk, vanilla extract, and vinegar and whisk well until smooth.
. Pour about half of the liquid ingredients on top of the dry ingredients and gently stir until it's all barely incorporated. Add the rest of the liquid ingredients and gently stir until the batter is fairly smooth. Try not to stir too much too vigorously because it could make the cake tough and chewy. If your batter looks too dry and crumbly you can add a bit more milk to make it workable. It should look like my cake batter at the 5:30 mark.
. Pour the cake batter into the prepared cake pan.
. Combine the sugar and cinnamon for the sugary topping and mix well. Sprinkle the sugary topping evenly all over the cake.
. Bake for 30 minutes or until a toothpick inserted in the middle of the cake comes out clean. If the top isn't getting toasty, give it a gentle broil for a couple of minutes. Watch it like a hawk because that broiler will turn your beautiful crispy sugar top from brown to burnt in no time!
* You can most definitely use pumpkin pie spice instead of cinnamon. I've tried it with pumpkin pie spice but I like the cinnamon version better.
Chocolate Cream Cheese Bundt Cake - The Best Chocolate Bundt Cake
This amazing Chocolate Cream Cheese Bundt Cake is a true delight for all chocolate lovers out there. It consists of a moist chocolatey cake, a creamy cream cheese filling and topped with chocolate ganache. So decadent, so tempting and so satisfying.
To print the recipe check the full recipe on my blog:
#chocolatebundtcake #chocolatecreamcheesebundtcake #chocolatecake
0:00 - Intro
0:37 - Chocolate cake batter
2:46 - Cream cheese filling
3:14 - Assemble the cake batter with the filling
4:34 - Baking time
4:49 - Invert onto a plate
4:57 - Chocolate ganache
5:33 - Enjoying the results
Makes about 14 servings
1/2 cup (113g) butter, room temperature
1/2 cup (110g) vegetable oil
1 1/2 cup (300g) sugar
3 eggs
1 tsp (5g) vanilla extract
1 cup (240g) buttermilk
2 1/4 cups (280g) all-purpose flour
3/4 cup (90g) cocoa powder
3 tsp (12g) baking powder
1 tsp (5g) salt
Cream Cheese Filling
12 oz (350g) cream cheese, room temperature
1/4 cup (50g) granulated sugar
1 egg
1 tsp (5g) vanilla extract
Chocolate Ganache
4 oz (120g) semisweet chocolate
1/2 cup (120g) whipping cream
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