How To make Sweet Heart's Cake
Sweet heart cake: 1 2/3 cups vanilla buttercream frosting
Red food coloring 1 1/3 cups flaked coconut
1 8 inch cooled square cake
1 8 inch cooled round layer cake
2 large red gumdrops
1 large white gumdrop
Chewy fruit snack roll cut into strips for bow
Vanilla buttercream frosting: Beat 1 (16 ounces) package powdered sugar, 1/2 cup butter, 3 tablespoons milk, and 2 teaspoons vanilla with a mixer on low until well blended and smooth. Sweet heart cake: Tint buttercream frosting pink using red food coloring. Tint coconut pink using red food coloring. Leave square cake whole. Cut round cake in half. Using a small amount of frosting to hold pieces together, arrange cake on serving tray with one half round cake on one flat side of square cake, repeating process, at right angles of square cake thus making a heart. Frost cake over all with remaining frosting. Sprinkle with coconut. Flatten red and white gumdrops with rolling pin. Cut into 2-inch heart shapes with a small cookie cutter or knife. Decorate center of cake with heart cut-outs. Cut fruit snack roll, flattened out, into strips. Make a bow and place with hearts in center of cake.
How To make Sweet Heart's Cake's Videos
Vanilla Cake Recipe | How To Make Vanilla Cake | Easy Vanilla Cake Recipe
Vanilla Cake Recipe | How To Make Vanilla Cake | Easy Vanilla Cake Recipe
Ingredients:
All purpose flour or maida - 1½cup
Egg - 3
Sugar - 1cup
Oil - ¾cup
Milk - ½cup
Baking powder - 2tsp
Vanilla essence - 1tsp
Salt - ¼tsp
Pan size - 20cm
#spicyfoodz #vanillacake #vanillacakerecipe #moistvanillacake #easyvanillacakerecipe
The Easiest and Best Taste Vanilla Swiss Cake Roll Recipe! Melt in your mouth! Very soft and creamy
The Easiest and Best Taste Vanilla Swiss Cake Roll Recipe! Melt in your mouth! Very soft and creamy
* Ingredients
60g (4.5 tbsp) Cooking oil
80g (1/3 cup) Milk
100g (3/4 cup) Cake flour
6 Eggs
1.25ml (1/4 tsp) Vanilla extract
2g Lemon juice
65g (5 tbsp) Sugar
100g Mascarpone cheese
18g (1.5 tbsp) Sugar
1.25ml (1/4 tsp) Vanilla extract
120g (1/2 cup) Heavy whipping cream
Cake pan size: 25x40cm
170°C (340°F) Bake for 35 minutes
Refrigerate for about 1 hour
* Important tips:
1. If you don't like vanilla extract, you can omit it.
2. The main reason for the skin to fall off is not baked through, the surface is too wet so the skin will fall off when rolled later. To avoid falling off, you can increase the baking time, or bake at high temperature for 10 more minutes. If your oven has a fan function, please use the fan function to bake, so the surface is easy to dry.
3. There are two reasons for the cracking: one is that the egg whites are too dry, and the second reason is that the baking temperature is too high. Therefore, when whipping the egg whites, try to whip them a little soft, wet foam, and the whisk is a big hook. Because this baking pan is relatively large, so the chance of cracking is very small, you can use a relatively high temperature to bake.
4. Do not wait for the roll to cool down before rolling, when the temperature of the cake roll is close to hand temperature you can do, it is easier to crack the roll after it cools down
5. If you don't have mascarpone cheese, you can use cream cheese instead!
6. Refrigerate for about 1 hour then to cut and enjoy!
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a very moist REDVELVET cake recipe
*turn on caption/subtitles for more details
This is a very unique & moist royal redvelvet cake.
Whether it be a wedding, birthday party, snack or an event/occasion it is absolutely perfect and it takes only few ingredients that you probably have
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Full recipe :
red velvet cake
2¼ cups all-purpose flour [275g]
3tbs cornflour [18g]
3tbs cocoa powder [14g]
1/2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
6tbs unsalted butter [86g]
3/4 cup vege oil [141g]
1¼ cups sugar [250g] adjust to taste
3 large eggs
1 tbs vanila extract [12g]
1½ tsp white vinegar
3½ tbs red color
3/4 cup butter milk [158g]
Creme cheese frosting
226g butter
452g creme cheese
1 tsp vanila
1½ cup powdered sugar [to taste]
FAQS
What size cake mold should I use?
A: I used three 7 inch mold and evenly distributed it in 3 batches
what is the baking time?
A: In the video i baked it for 35-40 min but keep in mind everyone's oven is very different so check after 20 min and then after every 5 min keep an eye on the cake,
insert a skewer, if it comes out clean take the cake out and let it cool
Can I use a different cake mold size?
A: yes you can but if you want to recreate the design then I suggest 7 inch cake
Can I substitute buttermilk?
A: yes you can make it at home In 1cup of milk at 2 tbs lemon juice/vinegar
How to make sugar syrup?
A: in 1cup water add 2tbs sugar
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Chocolate Heart Cake Recipe Demonstration - Joyofbaking.com
Recipe here:
Stephanie Jaworski of Joyofbaking.com demonstrates how to make a Chocolate Heart Cake. Chocolate is about pleasure and what could be more pleasurable than a heart shaped chocolate chiffon cake that is filled with a chocolate whipped cream and then covered with a layer of chocolate ganache. This would be the perfect Valentine's Day dessert and I like to use any leftover ganache to make chocolate truffles to decorate the top of the cake.
We welcome questions on our Facebook Page:
The Ultimate Chocolate Cake Recipe
A decadent and moist Chocolate Cake recipe with whipped, chocolatey & silky smooth chocolate frosting. Both, the cake and the frosting are so easy to make. It makes for a stunning birthday cake.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
✅INGREDIENTS FOR CHOCOLATE CAKE:
►3 cups all-purpose flour
►1/2 cup unsweetened cocoa powder
►2 cups granulated sugar
►2 tsp baking soda
►1 tsp salt
►2 cups warm coffee (not hot)
►2 Tbsp white vinegar
►1 Tbsp vanilla extract
►2/3 cup light olive oil (not extra virgin)
✅INGREDIENTS FOR CHOCOLATE FROSTING:
►12 oz cream cheese, room temperature
►1 cup (16 Tbsp) unsalted butter, room temperature
►5 cups powdered sugar
►1 cup unsweetened cocoa powder
►1/2 tsp salt
►2 tsp vanilla extract
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The Best Vanilla Cake Recipe
The best vanilla cake recipe for layered cakes! Easy to make, tastes amazing, fluffy, moist, and perfect for building layers!
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Recipe: (Makes 3-4 x 6 pans OR 2 x 8” pans)
5 eggs
2 Cups Granulated Sugar (400g)
1 Cup Vegetable oil (240ml)
3 3/4 Cups Cake Flour (480g)
1 1/2 Cup Milk (375ml)
1 Tbsp Baking Powder (15g)
Pinch of salt
1 Tbsp Vanilla Extract (10-15g)
????To make half of this recipe, watch
????Make Cake Flour at Home:
???? NOTE: Resting the batter is totally optional, you can skip this step and bake right away. I found that resting the batter helps eliminate air bubbles which results in a more even and consistent cake.
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Tools Used:
1. 6 Cake Pans:
2. 8 Cake Pans:
3. Flour Sifter:
4. Measuring Cup:
5. Measuring Spoons + Leveler:
6. Hand Mixer:
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