Snickers Cake Recipe - Chocolate Candy Bar - Video Culinary
How to make Snickers Candy Bar Cake from scratch! Get the recipe with step by step instructions + photos here:
This cake consists of chocolate cake layers, filled with caramel buttercream, peanut nougat buttercream, and glazed with chocolate ganache. It is perfect as a birthday cake for someone who loves Snickers!
Visit our website for more recipes and love! We welcome your questions, suggestions and comments!
Subscribe:
Facebook:
The Most EPIC SNICKERS CAKE Recipe Step-By-Step | Cupcake Jemma
A lot of you ask me why I am so happy to give away our C&D Bakery recipes...I dunno, I'm just nice I guess! And it would be selfish to keep these amazing treats all to ourselves, especially when many of you live so far away that popping to the shop just isn't an option! All I ask it that you take lots of pics and tag me in them on Instagram (@cupcakejemma) so I can see you handiwork. Now...are you ready for the most awesome cake EVER? This is the amazing Snickers Cake!
Recipe:
For the Peanut Sponge...
315g soft unsalted butter
315g caster sugar
125g peanut butter
5 large eggs
315g self raising flour
pinch of salt
4 tbsp milk
For the chocolate sponge...
290g plain flour
310g caster sugar
55g cocoa powder
3/4 tsp of bicarbonate of soda
1/4 tsp salt
3 large eggs
200ml cold coffee/water
200g buttermilk
175ml vegetable oil
For the caramel....
200g caster sugar
120ml water
245g double cream
1 tsp vanilla
For the peanut nougat...
60g butter
225g caster sugar
70ml evaporated milk
240g marshmallow fluff
1/2 tsp vanilla
75g peanut butter
150g chopped salted peanuts
For the peanut buttercream
150g soft unsalted butter
80g peanut butter
340g icing sugar, sifted
3-4 tbsp milk
For the ganache...
300g 50% dark chocolate
150g unsalted butter
150g double cream
Extra peanuts for sprinkling!
-----
MERCH MERCH MERCH!:
SUBSCRIBE FOR WEEKLY VIDS:
MORE CAKE:
MY TWEETS:
MY INSTAGRAM: @cupcakejemma
CAKESTAGRAM: @crumbsanddoilies
VISIT OUR SHOP -
Crumbs & Doilies
1 Kingly Court
London
W1B 5PW
???? Snickers Chocolate Cake #SHORTS
Find the full recipes, with quantities and step-by-step instructions at
Click here to subscribe to Chefclub ➡️ and turn on notifications ????
►► Chefclub videos :
►► Chefclub store :
FOLLOW US :
Instagram :
Facebook :
Welcome to Chefclub! Our mission is to make you have fun in the kitchen! Our quick, easy and entertaining recipes will help you surprise everyone! Whether you're looking for inspiration for the next lunch with your family, to cook with the kids, to have a drink with your friends, or simple ideas to twist your daily dinners, Chefclub is the right place for you!
Don't forget to subscribe and enable notifications so you don't miss our news!
You can also find all of our full recipes at
#CHEFCLUB #COOKING #RECIPES #SHORTS
Snickers Cake Class Video update | Chef Shahid | Milkyz Food | Recipe
Snickers Cake Class Video update
#milkyzfood #recipe #chefshahid
Snickers cake
Chocolate Cake Slice 4 Slice
Whipy Whip Cream 200 gm
White Ganach 400 gm
Toffee Caramel 80 gm
Penut Butter 100 gm
Rosted Peanuts 80 gm
Marie Biscuit Chunks 100 gm
This Video Is Sponsored By Milkyz Food
It’s time to have something baked
Connect With Us
Facebook:
Instagram:
Instagram:
Website:
We are providing online services through Bakehouse all over
Pakistan and have outlets in Karachi and Lahore.
For Any Queries And Questions:
Contact Chef Unaid At 03000543735
The Best Snickers Cake that melts in your mouth | Snickers cake recipe| Bake N Roll
Welcome to my channel Bake N Roll
#Howtomakesnickerscake
#Snickerscakerecipe
#thebestsnickerscake
Ingredients:
Egg 5 medium size (240 grams) room temperature
Sugar 2/3 cup (140 grams)
Add oil 2 tbsp ( 30 grams)
all purpose flour 1/2 cup (70 grams) or cake flour
cocoa powder 1/4 cup (34 grams)
salt 1/2 tsp
baking powder 1 tsp
vanilla sugar or vanilla extract (1/2 tsp)
coffee powder 1/2 tsp
Cream cheese icing:
butter 135 grams (1/2 cup + 2 tbsp)
condensed milk 60 grams or ml (chilled)
creams cheese 337 grams (1 1/2 cup)
powder sugar 40 grams (1/3 cup + 1tbsp)
Filling:
3/4 can of caramel
roasted peanut 1 cup ( I used salted to balance the sweetness)
Coating : Chocolate ganache
heavy cream 150 ml ( or all purpose cream)
milk Chocolate 200 grams
Sugar syrup:
1/3 cup water
1/3 cup sugar
combine water and sugar let it boil until the sugar dissolve. let it cool before using it.
Baking Time: 28 to 20 minutes
Oven temperature: 160°c
Happy Baking And stay safe
This cake of caramel and chocolate combo that will melt in your mouth | Amazing Soft Snickers Cake
Snickers Cake – If you like a combo of caramel and chocolate like I do, this is the cake for you. And I’m sure this is most people’s favourite. I love Snickers bars, and it’s heavenly to have the similar flavours in a cake form. I applied a chocolate genoise which give a soft and moist cake texture. Similar to a Snickers Bar, there will be a layer of caramel peanut and cream. In this cream, I’m using Mascarpone to make the cream lighter and less sweet. Overall it’s came out as a big hit, everyone enjoys this cake. It’s super delicious. I love the flavouring so much with the added nuts, and the sweetness is well balanced with a bit of saltiness. I hope you’re inspired to try out this delectable cake. Enjoy!
If you like this recipe, please click on “SUBSCRIBE” button with THE NOTIFICATION BELL ON.
FOR FULL RECIPE, please visit my blog at
Ingredients:
• Peanut Caramel Sauce
150g [¾ cup] roasted peanuts (I prefer it to be chunky, but I still lightly chop it so that it’s easier in the mouth)
230g [1 cup + 2tbsp] fine sugar
113g [½ cup] unsalted butter
150g [¾ cup] whipping cream
½ tsp salt
• Chocolate Genoise
4 large eggs
100g [½ cup] fine sugar
1 tsp vanilla extract
105g [¾ cup + 2 tbsp] cake flour
20g [3 tbsp] cocoa powder
35g [2½ tbsp] oil
55g [3½ tbsp] whole milk
• Cream Frosting
200g [1 cup + 1 tbsp] mascarpone cheese, room temp
30g [¼ cup] powdered sugar
480g [2 cups] whipping cream
syrup [1 tbsp sugar + 2 tbsp hot water]
• Deco
120g [¾ cup] milk chocolate (compound chocolate)
100g [⅓ cup + 1 tbsp] whipping cream
50g [½ cup] peanuts, chopped
piping tip: #869
Instructions:
• Peanut Caramel Sauce
1. Lightly chop the peanuts according to the size you desire. Chopping the nuts here is optional.
2. In a sauce pan, add sugar. Cook using low heat. Keep an eye at all time, do not leave the pan. Be patient as this will take about 10 minutes for the whole process.
3. Once you notice the edges is caramelised, with a wooden spatula, give it a stir. Keep stirring until the sugar turned into liquid.
4. Add in the butter. Increase the heat slightly to melt and combine the mixture. Reduce the heat once it has combined.
5. Add in the whipping cream. Keep stirring and cook it until it is bubbly and combined. Off the heat.
6. Add in the salt, mix to combine.
7. Transfer into a bowl.
8. Add in the nuts. Mix until combined.
9. Let it cool slightly. Cover with cling film and refrigerate for 1 hour or until it is thickened.
• Chocolate Genoise
1. In a large mixing bowl, add eggs, sugar and vanilla extract.
2. Place the bowl over a hot water bath.
3. Whisk unitl the sugar is dissolved. The purpose of the heat is to help dissolving the sugar.
4. Remove the bowl from the hot water bath.
5. With an electric mixer, start mixing on high speed until the batter is creamy, pale and volume doubled. This will take about 7-8 minutes. Lift up the mixer and draw a shape, the batter is able to hold the shape and not sink. Once achieved that, mix on low speed for another 2 minutes to release air bubbles.
6. Sift in the flour and cocoa powder. Use a whisk to mix in until combined, do not over mix.
7. Add in the oil and mix until combined.
8. Add in the milk and mix until combined.
9. Switch to a spatula to mix and scrape the bowl to ensure even mixing.
10. Transfer the batter into a prepared 7 inch pan, greased and lined with parchment paper. Wiggle the batter with the spatula to release air bubbles.
11. Bake in preheated oven at 170°C/340°F for 30 minutes.
12. Let the cake cool completely before slicing.
13. Slice the cake into 3 sheets. Set aside.
• Cream Frosting
1. In a mixing bowl, add mascarpone cheese (room temp). Mix to ensure it’s softened.
2. Sift the powdered sugar into it, mix until combined.
3. In another chilled bowl of whipping cream, mix until lightly thickened.
4. Add half of whipping cream into the cheese. Mix until combined. Add the remaining cream, continue mixing on medium speed until the cream is stiff.
5. Transfer onto a piping bag.
• Assemble the Cake (refer to video)
• Deco
1. In a bowl, add the chocolate coins and whipping cream.
2. Melt the chocolate over a double boiler. Let it rest for 5 minutes.
3. Mix with a spatula until well combined and no lumps.
4. Add in the chopped nuts. Mix until combined.
5. Set aside until the mixture is cool down until room temperature.
6. Pour over the chilled frosted cake.
7. Refrigerate for 30 minutes.
_______________________________________
Follow me at:
Instagram: @gracioustreatz
Email: gracioustreatz@gmail.com
Copyright © Gracious Treatz. All rights reserved.
Unauthorized usage or stealing this video is prohibited.