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How To make Ribbon Refrigerator Cake
1 pk Gelatine
18 ea Graham crackers
1/2 c Sugar; powdered
1/4 c Butter
1 ea Egg; separated
1/2 c Pineapple; crushed
1/4 c Walnuts; chopped
Prepare gelatine and set aside to cool. Place layer of graham crackers, having them fit snugly into loaf pan. Spread over layer of filling made by mixing powdered sugarm butter and egg yolk, beaten, crushed pineapple and walnut meats, then stiffly beaten egg white. Place in refrigerator to chill. A spoonful of whipped cream at serving time is an improvement. Note: This recipe contains uncooked egg and may pose a health hazard due to salmonella. Source: Mrs. Harley Musser, Meigs County, OH Mrs. May Standen, Hickory Tree Grange, Lorain County, OH
How To make Ribbon Refrigerator Cake's Videos
HOW TO MAKE A ROCKY ROAD FRIDGE CAKE!
How to make a rocky road fridge cake.
Rocky road is a no bake fridge cake which consist of melted milk chocolate and marshmallows. You can then add a selection of your favourite chocolates for extra sweetness and crunch. In this video we used Twix for that caramel taste, a Crunchie for the perfect honeycomb crunch, Digestive biscuits and Smarties for sweetness and colour. Set in the fridge overnight for best results and cut into square for the perfect bite!
Ingredients
250g milk chocolate (you can use dark or white chocolate if you wish.)
130g butter
20g golden syrup
40g digestive biscuits (or any other biscuit you like)
40g marshmallows
Twix
Crunchie
Smarties (choose any chocolate you like)
Topping:
150g milk chocolate
Handful of marshmallows and smarties (or whatever you like)
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)
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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.'
#CremaDeFruta
#IceBoxCake
#Fruitcocktail
Blue Ribbon Carrot Cake recipe
#whippoorwillholler #carrotcake
loridianebrown@gmail.com
Lori Brown
Po box 1183
Imboden, Arkansas
72434
Cake. ..350 oven
2c. AP flour
2 t. Baking soda
1/2 t. Salt
2 t. Cinnamon
1 1/2 c.sugar
3/4 c. Buttermilk
1/2 c. Oil
3 eggs
2 t. Vanilla
8 oz. Crushed pineapple drained
2c. Grated carrots
1 c. Coconut
1 c. Chopped pecans
Glaze 1/2 c.sugar....1/4 c. Buttermilk...1/4 c. Butter...1/4 t. Baking soda...1 t. Vanilla
Frosting....8 oz. Softened cream cheese....1/4 c.soft butter....1 c. Powdered sugar....11/2 t. Vanilla
Chocolate Cake, Chocolate Ribbon Cake Recipe, Moist and Delicious Chocolate Cake
Chocolate Ribbon Cake Recipe
Chocolate Cake Recipe, For Chocolate Lovers, Moist Chocolate Cake, Delicious Cake, Chocolate Cream, No Baking Soda, No Baking Powder,
Recipe
8 “/ 20 cm Ring/Pan
Serves 8-12
Ingredients:
4.2 oz/120g Sugar
4 Large Eggs Room Temperature
50 mL Vegetable Oil
3 Tbsp/20g Cacao Powder
1 Tbsp/8g Coffee
3.5 oz/100g Flour
Steps:
1-Sift Flour and cacao powder and put it aside
2-Slightly beat the eggs with the sugar
3-Place the bowl on a double boiler on low heat
4-Gently whisk until the sugar dissolves
5-Whisk the eggs until it triples in volume
6-Add the coffee
7-Gradually add the oil
8-Once it’s well combined add the dry ingredients
9-Gently fold the flour until all ingredients are incorporated
10-Pour it in the pan and bake in a preheated oven 355°F/180 °C for 35 minutes
11-Let it cool
Chocolate Cream
Part 1
Ingredients
200 mL Heavy Cream
3.5 oz/100g Dark Chocolate 60%
Steps:
1-Boil the cream over medium heat
2-Once removed, add the chocolate and constantly stir
3-Let it cool to room temperature
Part 2
400 mL Fresh Cream
20g Sugar
Steps:
1-Whip the cream with the sugar
7-Add The chocolate (part 1)
8-Whip until the cream thickens and reaches soft peak
9-Place it in the fridge for 30 minutes
Chocolate tempering
Melt chocolate to reach 113 -122 °F (45 to 50 °C)
Add chocolate chip and stir to reduce the temperature to 80-88 °F( 27-31 °C)
In case the chocolate hardens you can reheat it in the microwave for 5-10 seconds
By following the step by step instructions of the recipes you should be able to succeed.
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Enjoy.
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Unauthorized use of my videos or 2nd edit and re-upload is prohibited.
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