How To make Ribbon Refrigerator Cake

Ribbon Cake | Multi Colored Cake | Soft & Delicious

Ribbon Cake | Multi Colored Cake
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⚠️MISTAKE IN THE VIDEO: NOZZLE USED SHOULD BE 1A WILTON NOT 2M⚠️

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Soft and Delicious Ribbon Cake Recipe…
This is the perfect Birthday Cake for your kids day! Pretty colors & Delicious cake that they will ask for more!!????????????????????

This cake has a beautiful texture & and great taste that you can consume even with out frosting…
You can add any color as you prefer and any amount of layers with different colors…
Compared to my other buttercream recipes this recipe runs towards the sweeter side, but you can definitely adjust sweetness according to your liking..

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Vanilla Sponge Cake:
Surprise Hidden Heart Cake:
Eggless Chocolate Cake:

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INGREDIENTS:

Cake:
-200g (3/4+1/8 cup)Butter - room temperature using salted
-275g (1+1/4+1/8cup) Sugar, granulated
-4 (240g)large Eggs- room temperature
-65ml/g (1/4 cup+ 1tbsp) Oil, using Vegetable oil
-300g (2 1/2cup) All purpose flour
-1 1/2tsp Baking powder
-1 tsp Baking soda
-1/2 tsp Salt
-118ml/g (1/2cup) Milk- room temperature or warm


Frosting:
-280g (1 1/4 cup)Butter- Slightly soften, if its too soft the frosting will be runny
-725g (6 cups, rughly)Confectioners/powdered sugar- Sifted
-1 tbsp Heavy whipping cream (You can use milk instead)
-1 tsp Vanilla extract

PAN:
Two 8 inch pans, greased and lined with a parchment paper on the bottom

Cake by itself weight is around 1200g.

Tools: Links mentioned below
1A Wilton nozzle (By mistake I have mentioned 2M in the video its not 2M its 1A)
Two pipping bags
Gel coloring Pink & Green
Bake:
Preheat oven to 350F degrees (180C)
Bake for about 30 minutes, insert a toothpick to see if the cake is baked. If not leave for few more minutes. Baking time will depend according to oven

PRODUCTS USED:
Check out the products I use:


Gel food coloring:
1A Wilton nozzle:
Pipping bags:
Turn table:
Cake boards:


Music:

Red Ribbon Mocha Roll: Chiffon with Mocha Buttercream, Caramel & Chocolate Logs | Cooking with Kurt

Learn how to make a Red Ribbon-Style Mocha Roll - it's a moist mocha-flavored chiffon roll covered in a rich mocha buttercream, drizzled with salted caramel and topped with chocolate logs. It's a coffee-lover's favorite! Enjoy!

RECIPE:

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Equipment:
Jelly Roll Pan -
Parchment Paper -
Measuring Cup -
Electric Mixer -
9-inch Whisk -
Measuring Set -
Flexible Bench Scraper -
Icing Comb Set -
Cake Decorating and Piping Tips -

Ingredients:

Mocha Chiffon Cake:

Dry Ingredients:
1 cup cake flour [113 g] -
2 tsp baking powder [8 g]
1/3 cup granulated sugar [67 g]
1/2 tsp salt [3 g]

Wet Ingredients:
4 egg yolks [80 g]
1/3 cup vegetable oil [80 mL]
1/2 cup cup strong-brewed coffee [120 mL]
1 tsp vanilla extract [5 mL]

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

(powdered sugar for dusting)

Mocha Swiss 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]
1 tbsp vanilla extract [15 mL]
5 tsp instant espresso powder [10 g] -
(substitute with 3 tbsp instant coffee dissolved in 3 tbsp hot milk)

Caramel Drizzle:
1/2 cup granulated sugar [100 g]
4 tsp water [20 mL]
1/3 cup heavy cream (room temp) [80 mL]
2 tablespoons butter [28.4 g]
1/4 tsp salt [1.4 g]

6 chocolate batons / logs -

*Disclaimer: Cooking with Kurt® is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate, I earn from qualifying purchases.

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)

Thank you for watching my lovelies. I'm so overwhelmed with your love and support. See you in the next video. ????????????


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

LADYFINGERS (broas) | refrigerated cake | (023)

ladyfinger
3 egg white
1/4 c sugar

3 egg yolk
1/3 c sugar
3/4 c all purpose flour
1/4 tsp lemon extract
1/2 tsp vanilla

refrigerated cake
ladyfingers (broas)
500 ml all purpose cream
1 big can condensed milk
mangoes
peaches
fruit cocktail



background music:
Spring by Ikson
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Ube Macapuno Cake Roll Ala Red Ribbon

Today's episode is about how to make ube macapuno cake roll ala Red Ribbon. This cake roll is so soft, bursting with ube flavor and frosted with delicious cream cheese frosting.

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I'm Bona and this is my baking and cooking vlog. I hope this will be useful and will inspire you to bake and cook some AMAZING things! If it does, please please please comment or email me a picture so I can see your amazing creations!!

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The ingredients that you will need are:
1 cup cake flour
1 ½ tsp baking powder
1/4 cup granulated white sugar
½ tsp salt
4 egg yolks
¼ cup vegetable oil or canola oil
⅓ cup fresh milk
¼ cup ube jam
3 tsp ube extract

For the meringue:
4 egg whites
1/2 tsp cream of tartar
1/3 cup sugar

Frosting:
2 cups heavy cream
180g cream cheese
½ cup granulated white sugar
1 tsp vanilla extract

Topping:
macapuno strings

Preheat oven to 170C

I got this recipe from CookingwithKurt

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Red Ribbon Choco Mocha Crunch Cake - with Mocha Frosting and Honeycomb Candy | Cooking with Kurt

Learn how to make Red Ribbon's Choco Mocha Crunch Cake from scratch. This chocolate chiffon cake is a Filipino favorite, with a mocha cream filling and frosting, and honeycomb candy topping and between every layer. Enjoy!

RECIPE:

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Ingredients

Honeycomb Candy:
1 cup granulated sugar [200 g]
1/4 cup corn syrup [60 mL]
2 tbsp honey [42 g or 30 mL]
1/2 cup water [120 mL]
2 tsp baking soda [10 g]

For cake layers

Dry ingredients:
2 1/4 cups cake flour [254 g]
1/2 cup unsweetened natural cocoa powder [50 g]
2 tsp baking soda [10 g]
1/2 cup sugar [100 g]
1 tsp salt [6 g]

Wet ingredients:
8 egg yolks [160 g]
1/2 cup canola or vegetable oil [120 mL]
3/4 cup hot coffee [175 mL]
2 tsp vanilla extract [10 mL]

Meringue:
8 egg whites [240 g]
1 tsp cream of tartar [3.4 g]
3/4 cup sugar [150 g]

Mocha Swiss Meringue Buttercream:
5 egg whites (at room temperature) [150 g]
2 cups unsalted butter (4 sticks / 1 pound) [454 g]
1 1/2 cups granulated sugar [300 g]
1 tsp salt [5.7 g]
1 tbsp vanilla extract [15 mL]
1/2 cup dark chocolate chips [88 g]
3 tbsp instant coffee [18 g] (substitute with 1 tbsp instant espresso powder)

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

Assembly:
extra dark chocolate for chocolate shavings - grated or chopped