Jimmy the Baker (12) 6.5-oz Round Pound Cakes w/ Icing on QVC
For More Information or to Buy:
Jimmy the Baker (12) 6.5-oz Round Pound Cakes w/ Icing
***Please see individual item numbers for product description***
Discover More:
Watch Live:
Watch More:
QVC Original Series:
Beauty iQ:
QVC In the Kitchen:
Stay connected with QVC:
Like QVC on Facebook:
QVC Instagram:
Follow QVC on Twitter:
QVC on Pinterest:
Download the Official QVC App:
About QVC: QVC is powered by storytellers who create delightful shopping experiences through engaging and inspirational content. We bring you daily discoveries through compelling stories, vibrant personalities and personalized content. QVC provides the journey of discovery though an ever-changing collection of familiar and new brands, from home and fashion to beauty, electronics and jewelry.
This previously recorded video may not represent current pricing and availability.
Claire Saffitz Makes Confetti Cake | Dessert Person
Claire Saffitz Makes Confetti Cake | Dessert Person. Get ready to party! And by party, we mean stay at home and be safe. But fortunately, you need no special occasion to make this delicious, celebratory, kid-friendly, and deeply nostalgic confetti cake. A tender white birthday cake studded with rainbow sprinkles and covered in smooth, tangy cream cheese frosting, it tastes like childhood (which is to say, better than the box). We took a hiatus but Claire and her crew are back with Season II of Dessert Person -- check out this first episode!
#ClaireSaffitz #DessertPerson #Cake
Special Equipment:
Stand mixer
Three 9-inch cake pans
Ingredients:
Confetti Cake:
Butter for the pans
5 1/2 cups cake flour (23.3 oz/ 660g)
2 1/2 cups sugar (16.4 oz / 466g)
4 1/2 teaspoons baking powder (0.63 oz / 18g)
1 1/2 teaspoons Diamond Crystal kosher salt (0.16 oz / 5g)
3/4 teaspoon baking soda
3 sticks unsalted butter (12 oz / 340g), at room temperature
1 1/2 cups buttermilk (12.7 oz / 360g)
1/3 cup neutral oil, such as vegetable or grapeseed (2.6 oz / 75g)
3 large eggs (5.3 oz / 150g), at room temperature
6 large egg whites (7.4 oz / 210g), at room temperature
1 tablespoon vanilla extract
1/2 teaspoon almond extract (optional)
1/2 cup store-bought rainbow sprinkles (3.3 oz / 93g), plus more for decorating
Classic Cream Cheese Frosting
Video Breakdown:
0:00 Start
0:11 Intro to Confetti Cake
0:32 Show Intro / Animation
0:59 Funfetti Cake (Birthday Cake) Ingredients
2:42: Special Equipment / Ingredients
4:14 Mix The Dry Ingredients
5:53 Prep The Pans / Preheat Oven
10:48 Fill Pans & Baking
12:46 How To Make Cream Cheese Frosting
15:16 Level The Layers
17:05 Assemble The Cake
21:10 Cake Frosting / Claire Makes Birthday Cake
23:37 Outro / Tasting Confetti Cake
24:26 Felix Cameo
24:38 Archie Debut
Find Dessert Person Online:
Claire Saffitz on Instagram:
Dessert Person Merchandise:
For Other Penguin Random House Books:
Dessert Person Cookbook
Photographer: Alex Lau
Food Stylist: Sue Li
Prop Stylist: Astrid Chastka
Video Series:
Producer/Director: Vincent Cross
Camera Operator: Calvin Robertson
Sound Engineer/Music: Michael Guggino
Editor: Brooke Shuman
Animation Credits:
Character Designer/Animator: Jack Sherry
Character Rigger: Johara Dutton
Background/Prop Designer: M. Cody Wiley
Background Illustrator: Jagriti Khirwar
How to Make Super Black Vanilla Buttercream, Frosting(no cocoa needed) ** look in description
230g unsalted softened butter
500g icing sugar
2-3 tbsp boiling water
1/2 to 1 tsp sugarflair black extra
REVISED VERSION COMING SOON XXX
Audio: bensound.com
Instagram:
Facebook: facebook.com/jjsbakerhouse/
How to Bake Chiffon Cake for the Holidays! | LIVESTREAM w/ Anna Olson
Recipe below! I'll show you how to make this lime chiffon cake with a raspberry swiss meringue buttercream! This cake has a fluffy texture, a rich but not overly sweet frosting and a combination of flavours that is truly a crowd-pleaser. (I like this cake so much, in fact, that I make it in the summer, grill unfrosted slices on the BBQ and serve them with fresh fruits.)
Brought to you by Rolling Meadows!
--------------------------------------------------------
• Recipe •
Makes one 10-inch (25 cm) layer cake
Serves 16
Prep Time: 45 minutes
Cook Time: 75 minutes
Make Ahead Tip: You can bake and assemble the cake a full 1 to 2 days before serving and store well wrapped at room temperature. Add berry garnish no more than 4 hours before serving, otherwise the sugar on the berries will dissolve. Store decorated cake uncovered in the fridge until serving time.
• Ingredients •
Cake
7 large eggs, separated and at room temperature
3 large egg whites, at room temperature
2 tsp (8 g) cream of tartar
1 ½ cups (300 g) granulated sugar, divided
2 ¼ cups (290 g) cake and pastry flour
2 tsp (6 g) baking powder
½ tsp (2.5 g) salt
Zest of 3 limes
½ cup (125 mL) fresh lime juice
½ cup (125 mL) vegetable oil
¼ cup (60 mL) plain yoghurt or kefir
Buttercream
6 large egg whites
1 ⅔ cups (240 g) granulated sugar
1 ⅔ cups (365 g) unsalted butter, at room temperature
⅓ cup (80 mL) unstrained raspberry purée, made from frozen and thawed raspberries
OR 2 Tbsp of freeze-dried raspberry powder
1 Tbsp (15 mL) fresh lime juice
2 tsp (10 mL) vanilla extract
1 ½ cups (165 g) fresh raspberries
Granulated sugar, for garnish
Fresh mint leaves, for garnish
• Directions •
1. Preheat the oven to 325 °F (160 °C). Have ready an ungreased 10-inch (25 cm) angel food cake pan.
2. For the cake, place the 10 egg whites into a large mixing bowl, or stand mixer with fitted whip attachment. Add cream of tartar and whip on high speed until foamy. With mixer still running, add ¼ cup (50 g) of the sugar and continue to whip until mixture forms a medium peak when the beaters are lifted. Set aside.
3. Sift the flour, the remaining 1¼ cups (250 g) of sugar, baking powder and salt into a mixing bowl (if using a stand mixer, you do not need to wash the bowl or whip attachment). Add the lime zest, lime juice, oil, yoghurt or kefir, and 7 egg yolks. Blend on medium-low speed for a minute and then increase speed to medium-high, whipping for 2 minutes, until the batter is smooth.
4. Fold the whipped whites into the batter in two additions (using a whisk avoids deflating the whipped whites).
5. Pour batter into tube pan and bake for an hour, until centre springs back when gently pressed. Cool the cake in pan, either upside down on a wire rack, or directly on counter if pan has “feet.”
6. For buttercream, place egg whites and sugar in a metal bowl and set it over pot of gently simmering water. Whisk constantly but not vigorously until mixture reaches 150 °F (65 °C) on a candy thermometer, about 6 minutes.
7. Use electric beaters, or transfer the mixture to stand mixer with whip attachment, and whip on high speed until meringue has cooled to room temperature (it will hold a stiff peak by then).
8. With mixer still running on high, add butter a few pieces at a time. Buttercream will eventually deflate a little and become creamy yet fluffy looking. Beat in raspberry purée (or freeze dried raspberry powder), lime juice and vanilla. Set aside.
9. When cake is cooled and ready to assemble, run a palette knife around inside edge of cake pan. Insert bamboo skewer down the inside of the centre hole in a few places, to slightly loosen cake. Tap out cake onto counter (you may have to tap hard, but it will stay intact).
10. To assemble the cake, use a serrated knife to slice horizontally into three equal layers. Place the bottom third of the cake on a platter or cake stand and spread buttercream on top.
11. Set middle layer on top. Use a small palette knife to reach into centre hole and spread a little buttercream on edges of both layers of cake. Make sure it is well covered.
12. Spread some buttercream on top of middle layer of cake, then set top layer on, pressing gently to ensure cake is level.
13. Spread some buttercream around edges of the centre hole, then cover top and sides of cake completely. Chill cake uncovered until ready to serve.
14. To garnish the cake, make sure the raspberries are dry and room temperature. Dip half of the raspberries into granulated sugar—the sugar will stick to the berries and look like a light coat of frosting. Alternate dusted and undusted berries in a circle on top of the cake, and insert a few mint leaves so arrangement has the shape of a wreath.
Helpful Hint: Use buttercream at room temperature. When frosting the cake, it’s easiest to spread buttercream inside centre hole at each layer using a small palette knife, rather than trying to do all three layers together once the cake is fully assembled.