Red Ribbon Sans Rival Cake: Layers of Meringue/Cashews/Buttercream (Gluten-Free) | Cooking with Kurt
Learn how to make this traditional Filipino dessert - a Red Ribbon-style Sans Rival Cake! Consisting of 4 layers of meringue wafers, silky-smooth and rich French buttercream frosting, and crunchy toasted chopped cashews, this is a Filipino favorite. And it's gluten-free!
Sans Rival means unrivaled, and it is a Filipino take on the French Dacquoise cake, but replacing almonds and hazelnuts with cashews. Enjoy!
RECIPE: h
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Ingredients:
Cashew Meringue:
2.5 cups toasted cashews [375 g]
1 cup powdered sugar [120 g]
10 large egg whites (room temperature) [300 g]
1 tsp cream of tartar (optional) [3.4 g]
1 cup granulated sugar [200 g]
French Buttercream:
10 egg yolks (large eggs), room temperature [200 g]
1 cup granulated sugar [200 g]
6 tbsp water [89 mL]
2 cups (4 sticks) unsalted butter, room temperature [454 g]
2 tsp vanilla extract [10 mL]
1/4 teaspoon salt [1.5 g]
2 tbsp dark rum (optional) [30 mL]
Garnish:
1/2 cup toasted cashews [75 g]
NOTE: For dry and crispy cashew meringue wafers (rather than the soft and moist wafers in the video), bake the meringue wafers at 225 degrees Fahrenheit (105 degrees Celsius) for 6 hours instead. The lower temperature over a long baking time will remove all the moisture from the egg whites creating a hollow and crispy texture, without burning the outer layers of the meringue.
Ribbon cake / marble cake/How to make yummy ribbon cake/icing cake
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Visible confusion on groomsman's face as he witnesses cake cruelty || WooGlobe
There are some moments in life you just can't prepare for, and this comical video shows a man experiencing one such moment.
It unfolded at his friend's wedding while he was eagerly looking forward to being served a slice of cake, as he had at countless weddings before.
However, to his bewilderment, instead of the usual graceful vertical cut, he witnessed the top half of the cake being mercilessly yanked off.
It was originally a three-layer cake and all three layers were real, the filmer, Breann, revealed to WooGlobe. The top layer of the cake was saved for the bride and groom and was removed in a similar way, which led me to start recording.
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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..
WATCH NEXT:
Vanilla Sponge Cake:
Surprise Hidden Heart Cake:
Eggless Chocolate Cake:
Try it out and share your thoughts in the comment section below. Tag me your food pictures on
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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.
Red Ribbon Yema Salted Caramel Cake - Filipino Chiffon Cake with Toasted Cashews | Cooking with Kurt
Learn how to make Red Ribbon's Yema Caramel cake from scratch. This chiffon cake is a Filipino favorite, with a yema salted caramel filling and frosting, and finished with toasted cashews. Enjoy!
RECIPE:
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Ingredients
Dry Ingredients:
2 1/4 cups cake flour [254 g]
1 tbsp baking powder [12 g]
1/4 cup granulated sugar [50 g]
1 tsp salt [5.7 g]
Wet Ingredients:
8 egg yolks [160 g]
1/2 cup vegetable oil [120 mL]
3/4 cup whole milk [180 mL]
1 tsp vanilla extract [5 mL]
1 tsp finely grated lemon zest [2 g]
1 tsp finely grate orange zest [2 g]
Meringue:
8 egg whites [240 g]
1 teaspoon cream of tartar [3.4 g]
3/4 cup granulated sugar [150 g]
Yema Filling / Frosting:
1/2 cup granulated sugar [100 g]
1 tbsp AP flour [7.8 g]
2 (14 oz) cans of sweetened condensed milk [792 g]
1 cup whole milk [240 mL]
4 egg yolks [80 g]
1 cup (2 sticks) unsalted butter [227 g]
1 tsp salt (or to taste) [5.7 g]
2 tsp vanilla extract [10 mL]
Topping / Garnishes:
2 cups of cashews [300 g]
4 oz cream cheese [113 g]
1/4 cup granulated sugar [50 g]
1 tsp vanilla extract [5 mL]
1 cup heavy cream (very cold) [240 mL]
NOTE: In the video, the caramel rosette on top lost its definition/shape overnight. To prevent this, do *not* pipe the caramel rosette yet! Leave the caramel frosting (and the cake) in the fridge overnight, then pipe the caramel rosette on top the next morning. This will allow the caramel frosting to harden first, so it will not loose its shape after piping.
Alternative Buttercream Frosting Recipe:
(To use instead of the whipped cream frosting to make flower petals. This is more stable, and will hold at room temperature in the summer or in warmer climates, like the Philippines!)
Ingredients:
5 egg whites
1.5 cups sugar
1 lb unsalted butter
1 tsp vanilla extract
Procedure:
- Whisk together 5 egg whites and 1.5 cups of sugar in a glass or stainless steel bowl.
- Then heat in a low heat water bath while continuing to whisk, till the sugar is dissolved (when it feels sticky to touch, and you hardly feel the grains of sugar anymore).
- Take it off water bath. And using an electric mixer, beat this mixture until it is glossy and stiff peaks form. Let it cool down to room temperature.
- When it is back to room temperature, continue beating and slowly add 1 lb of room temperature (unsalted) butter a little at a time (I slice them into 1 or 2 tablespoon size cubes).
- When the butter is fully mixed in, add 1 tsp of vanilla extract and mix until smooth.
- Continue to frost the yema caramel cake like in the video.