Mirror Glaze Cake
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How to make a shiny mirror glaze cake!
Here is what you'll need!
White Chocolate Mousse
Servings: 1
INGREDIENTS
8 egg yolks
¼ cup sugar
1½ cups heavy cream (for the eggs)
1½ cups white chocolate (over 30% cocoa butter)
2 cups heavy cream, chilled (for whipping)
PREPARATION
In a large bowl, beat the egg yolks with a hand mixer until frothy and airy, then mix in the sugar slowly. Beat until lemon-colored and fluffy.
Heat the cream in a pot over medium heat until steaming but not boiling, then slowly mix in half of the cream with the eggs – being sure to not cook the eggs by pouring too much cream inside before it’s mixed.
Pour the warm creamy egg mixture into the pot with the rest of the cream and cook over low heat, stirring constantly until the mixture has thickened enough to coat the back of a spoon without dripping off too much.
Mix in the white chocolate until smooth, then transfer the mix to a bowl and press cling film into the surface to prevent a skin from forming. Chill completely.
Once the white chocolate mixture is set, beat the cold cream in a large bowl until stiff peaks. Be careful not to overmix, it’s safer to undermix than the over mix.
Carefully fold in the white chocolate mixture into the cream, a little at a time, until folded in completely. Set aside for later use.
Mirror Glaze
Servings: 1
INGREDIENTS
300 milliliters water
1½ cups sugar
1 14-ounce can sweetened condensed milk
15 gelatin sheets
26 ounces white chocolate, chopped (over 30% cocoa butter)
Gel food coloring of choice
PREPARATION
Boil the water, sugar, and condensed milk in a pot for 1 minute, then remove from heat.
Bloom the gelatin in 8 cups of cold water for 5 minutes, then wring the gelatin sheets of excess water and mix into the sugar mixture.
Pour the liquid over the chocolate, letting it sit for 2-3 minutes to allow the chocolate to soften.
Using an immersion blender, carefully blend the chocolate and the liquid, making sure that you are not blending in air bubbles by lifting up the blender too high. It’s okay to go slow, just make sure it’s all blended with as little bubbles as possible, which will show up in the final product.
Sieve the mix into a large jug or vertical container to remove any excess bubbles. If there are still bubbles, continue to sieve back and forth. A trick to remove air bubbles from the surface is to manually pop them with a toothpick or to press cling film into the surface and remove the bubbles.
Separate the glaze into different containers and color them to your desire. We used red and white for this cake. Blend the coloring with the glaze until the color is distributed evenly, then cover each container with the cling film, pressing the film into the glaze to ensure that there is no skin when you are ready to use the glaze.
When you are ready to use the glaze, make sure each one is around 90-96°F, then pour the colored glazes back into one container. Swirl them if you’d like, then glaze your cake!
Mirror Glaze Cake
Servings: 8-10
INGREDIENTS
1 recipe White Chocolate Mousse
18 ounces strawberry jam, seedless
2 round vanilla cakes, prepared with box instructions and trimmed to 1 cm thick
1 recipe Mirror Glaze
PREPARATION
Spread the jam evenly into the bottom of a round 8-inch cake pan, then place one of the cake rounds on top. Freeze completely.
In a 9-inch by 3-inch silicone round cake mold, pour ⅔ of the chocolate mousse then tap the mold on the table to release any air bubbles.
Place the frozen cake & jam disc on top of the mousse, jam-side down. Press the cake down slightly, then cover it with the rest of the mousse. Place the 2nd cake round on top, pressing down until the mousse rises to the level of the cake. Carefully transfer to a freezer and freeze overnight. It is vital that the cake is 100% frozen through.
Place a can on top of a baking sheet, then carefully unmold the cake onto the can. Make sure to work quickly and that the glaze is already prepared.
When the mirror glaze i
Healthy Chocolate Cake | No Sugar, No Flour, No Butter
This healthy chocolate cake is super easy to make. All you need is 5 basic ingredients and 5 minutes of work. So, if you are looking for sugar free cake, this recipe is for you.
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Ingredients:
2 Ripe bananas
2 eggs
33g cocoa powder
1 teaspoon Baking powder
60g dark chocolate
Directions:
1. Preheat oven to 170C. prepare a 16cm round cake pan.
2. In a blender place bananas, eggs, cocoa powder and baking powder. Blend Just until combined and smooth.
3. Bake for 25 minutes or until a toothpick…
4. When the cake is still hot, place dark chocolate cubes on top of the cake and allow to melt. Then spread evenly and allow to cool.
5. Serve and enjoy!
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.
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Vintage Cake Piping Techniques & Tutorial! 5 Must-Have Nozzles for Beginners !!
Hi guys!! Today I am bringing you one of my most requested videos which are all about piping nozzles. I am sharing with you my 5 favorite piping nozzles that I use to create cute vintage cakes along with few other nozzles that you can purchase that are just as amazing!!!
ENJOY! ❤️
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5 Must Have Piping Tips used to make Heart Vintage Cake -
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Strawberry Roll Cake
Hi, this time I will make a strawberry roll cake. I hope you enjoy the video. You can find the recipe below (the pan size for the sponge cake sheet is 34x 24cm)
*The sponge cake sheet
4 egg yolks
55g milk
55g oil
1/2 tbsp vanilla extract
80g cake flour (or 70g all purpose flour and 10g corn starch)
a little pink fodd color
4 egg whites
70g sugar
* The strawberry jam
140g strawberry
20g sugar
1/2 tbsp lemon juice
*The whipped cream filling
250g heavy cream
20g condensed milk
20g powdered sugar (or you can use total 40g sugar and skip the condensed milk)
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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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