How To make Ribbon Refrigerator Cake

Mango Cake Recipe- Red Ribbon Bakeshop Clone

Seriously one of the best cake I ever tasted, light and moist chiffon cake layered with light mango filling. Traditional Filipino cake that's irresistible and to die for.

Ingredients:

Chiffon Cake
1 -1/3 an 2 tablespoon sifted cake flour 1/2 cup and 2 teaspoon cold water
1 cup and 1 tablespoon white sugar 1 -1/2 teaspoon vanilla extract
2-1/4 teaspoon baking powder 5 egg whites
3/4 teaspoon salt 1/4 teaspoon cream of tartar
1/3 cup and 1 teaspoon vegetable oil
5 egg yolks


Mango Swiss Meringue Buttercream

1- 1/4 cup finely chop mango (reserve 2 tablespoon for decorating)
4 oz egg whites
1 cup sugar
12 oz butter

Whipped Cream- for decorating the cakes

SRILANKAN RIBBON CAKE | රිබන් කේක් | ரிப்பன் கேக்

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SRILANKAN RIBBON CAKE


Ingredients
250 grams butter /margarine
250 grams butter
250 grams all purpose flour
5 eggs
2 tsp baking powder
1 tsp vanilla
3/4 tea spoon Almond essence
5 tablespoons fresh milk
Red and green food coloring

For the buttercream frosting

Ingredients
500 grams icing sugar
250 Grams soft cold butter
1/2 tsp vanilla
2-3 tablespoons milk

Fruit Cocktail Ice Box Cake | Easy To Make

Here's the super easy and yummy Fruit Cocktail Ice Box cake. Indulge with the not so sweet cake.

Here's what you'll need:

200g crushed biscuit-digestive or graham ( 2cups - 1 cup for the base and 1 cup for the 2nd layer)
40g melted butter-salted (4 tablespoon)

200g cream cheese (1 cup)
20g sugar (2 to 3 tablespoon)
300ml whipping cream or all purpose cream-chilled (2 cups)
1 teaspoon vanilla extract

500 grams fruit cocktail (drained) (3 cups)
some apricot jam (optional)

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Food for the soul:

Matthew 22:37-39 NIV
37 Jesus replied: “‘Love the Lord your God with all your heart and with all your soul and with all your mind. 38 This is the first and greatest commandment. 39 And the second is like it: ‘Love your neighbor as yourself.'

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#IceBoxCake
#Fruitcocktail

Red Ribbon Mango Roll: Chiffon with Rich Mango Buttercream & Mango Glaze Drizzle | Cooking with Kurt

Learn how to make a Red Ribbon-Style Mango Roll - it's a moist yellow chiffon roll covered in a rich mango buttercream, and drizzled with a mango glaze. It's a mango-lover's favorite! Enjoy!

RECIPE:

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Ingredients:

Chiffon Cake:

Dry Ingredients:
1 cup cake flour [113 g]
2 tsp baking powder [8 g]
1/4 cup granulated sugar [50 g]
1/2 tsp salt [3 g]

Wet Ingredients:
4 egg yolks [80 g]
1/3 cup vegetable oil [80 mL]
1/2 cup water [120 mL]
1/4 tsp finely grated orange zest [0.5 g]
1 tsp vanilla extract [5 mL]

Meringue:
4 egg whites [120 g]
1/2 tsp cream of tartar [1.7 g]
1/3 cup granulated sugar [67 g]

(powdered sugar for dusting)

Mango Swiss-Meringue Buttercream:
5 egg whites [150 g]
2 cups (4 sticks) unsalted butter [454 g]
1 1/2 cups granulated sugar [300 g]
1 tsp salt [5.7 g]
2 tsp vanilla extract [10 mL]
1 1/2 mangoes (sub: 1.5 cups frozen mango cubes) [240 g]
1/4 cup water [60 mL]
2 tbsp granulated sugar [25 g]

Mango Glaze:
Half of 1 mango (sub: 1/2 cup frozen mango cubes) [80 g]
1/4 cup water [60 mL]
2 tbsp granulated sugar [25 g]
1/2 tsp cornstarch [1.3 g]

Red Ribbon-Inspired Black Forest Roll: Chocolate Sponge, Cherries, Whipped Cream | Cooking with Kurt

Learn how to make a Red Ribbon- style Black Forest Cake roll from scratch. This cherry liqueur-moistened chocolate cake roll is a Filipino favorite, with a cream and cherry filling, covered with chocolate crumbs, and topped with rosettes and maraschino cherries. Enjoy!

RECIPE:

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Ingredients:

Chocolate Sponge Cake:

Dry Ingredients:
1 cups cake flour [120 g]
1/4 cup unsweetened natural cocoa powder [20.5 g]
1 tsp baking soda [5 g]
1/3 cup granulated sugar [66.7 g]
1/2 tsp salt [2.8 g]

Wet ingredients:
4 egg yolks [80 g]
1/3 cup canola or vegetable oil [80 mL]
1/2 cup hot coffee [120 mL]
1 tsp vanilla extract [5 mL]

Meringue:
4 egg whites [120 g]
1/2 tsp cream of tartar [1.7 g]
1/3 cup granulated sugar [66.7 g]

Cherry Filling:
2 cups (8 oz) bing cherries, pitted (fresh, frozen, or canned) [226.4 g]
2 tbsp kirsch (cherry liqueur), sub: apple brandy or cherry vodka [10 mL]

Frosting:
4 cups heavy cream [960 mL]
1 cup confectioner's sugar [120 g]
1 tbsp cornstarch [7.5 g]
1 tbsp kirsch (sub: vanilla extract) [15 mL]

Topping:
6 maraschino cherries (stems removed)

Red Ribbon Rocky Road Chocolate Mallows Cake - with Crunchy Toasted Cashews | Cooking with Kurt

Learn how to make a Red Ribbon-Style Rocky Road Chocolate Mallows Cake - it's a rich chocolate cake filled with crunchy toasted cashews, soft mini marshmallows, and a light chocolate cream. It's the perfect balance of crunchy cashew nuts and soft vanilla mallows. Enjoy!

RECIPE:

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Ingredients:

Chocolate Layers:
2 cups all-purpose flour [240 g]
2 cups granulated sugar [400 g]
3/4 cup unsweetened natural cocoa powder [75 g]
2 tsp baking soda [10 g]
1 tsp baking powder [4 g]
1 tsp salt [6 g]
2 large eggs [100 g without shell]
1/2 cup vegetable oil [120 mL]
1 cup buttermilk (room temperature) [240 mL]
1 cup hot coffee [240 mL]
1 tsp vanilla extract [5 mL]

Chocolate Filling:
2 cups heavy cream [480 mL]
1/2 cup powdered sugar [60 g]
1/4 cups cocoa powder (either natural or Dutch process) [25 g]
2 tsp vanilla extract [10 mL]
1 1/2 cups mini marshmallows [75 g]
1/2 cup toasted chopped cashews [75 g]

White Outer Cream Frosting:
3 cups heavy cream [720 mL]
3/4 cup powdered sugar [90 g]
1 tbsp cornstarch [7.5 g]
2 tsp vanilla extract [10 mL]

Chocolate Ganache:
1/2 cup dark chocolate chips [88 g]
1/4 cup heavy cream [60 mL]

Topping:
1/2 cup mini marshmallows [25 g]
1/2 cup toasted chopped cashews [75 g]