How To make Tri Color Cake
1 Angel food loaf cake
1/2 ts Almond extract
1 pt Chocolate ice cream; soft
1 c Whipping cream; whipped and
1 pt Raspberry sherbet; soft
Sweetened Cut cake lengthwise into 4 equal layers. Spread chocolate ice cream on 2 layers; spread raspberry sherbet on remaining 2 layers. Stack layers on serving platter, beginning with chocolate and alternating sherbet; freeze several hours or overnight. Fold almond extract into whipped cream. Frost sides of cake with whipped cream; decorate top and bottom edges of cake with whipped cream piped through decorator tube. Return to freezer until cream is firm, at least 1 hour. -----
How To make Tri Color Cake 's Videos
republic day special tricolour cupcake recipe | tiranga cake | tricolour cupcake recipe
republic day special tricolour cupcake recipe | tiranga cake | tricolour cupcake recipe
A tricolour cupcake is a tasty sponge cupcake????or muffin prepared while celebrating Independence Day or Republic Day in India. Children will enjoy this soft tiranga cake following the step-by-step procedure with a detailed video recipe.
#faridascookbook #tricolourcupcake #independenceday
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Rainbow Cake Recipe ( One Pan Recipe )
Easy and gorgeous Rainbow Cake Tutorial.
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- My Vanilla Cake Recipe tutorial:
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Ingredients for the Rainbow Cake in grams( I use 7 inch pans):
- 110 gr Softened Butter
- 40 gr Coconut Oil
- 160 gr Sugar
- 2 tbsp Vanilla Extract
- 3 Eggs
- 270 gr All Purpose Flour
- 3 tsp Baking Powder
- 120 gr unsweetened full fat yogurt
- 60 gr Milk
- 1/2 tsp Salt
- Food Coloring
Ingredients for the Blue Drip:
- 100 gr melted White Chocolate
- 40 gr Heavy Cream
- Blue Food Coloring
_________________________________________________________
Ingredients for the Rainbow Cake in cups( I use 7 inch pans):
- 1 stick of Butter
- 3 Tbsp Coconut Oil
- 3/4 cups Sugar
- 2 tbsp Vanilla Extract
- 3 Eggs
- 1 3/4 cups Flour
- 3 tsp Baking Powder
- 1/2 cup unsweetened full fat Yogurt
- 1/4 cup Milk
- 1/2 tsp Salt
- Food Coloring
Ingredients for the Blue Drip:
- 3.5 ounces melted White Chocolate
- 2 1/2 tablespoons Heavy Cream
- Blue Food Coloring
Enjoy!
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Amazing Rainbow Cookies Recipe
These Rainbow Cookies make for a beautiful and festive addition to any holiday cookie platter.
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Colorful layers of almond cake with raspberry jam sandwiched between the layers and then coated in chocolate, these homemade cookies taste much better than store-bought! They are such a show-stopping dessert.
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Italian Rainbow Cookies With Triple The Chocolate
Georgia Wodder, executive pastry chef at Mel's, teaches us how to make a traditional Italian-American treat: the rainbow cookie.
Watch Wodder make an almond paste from scratch, fold meringue into it, and stack 3 different almond cake layers with melted chocolate.
Pro tip: ensure your recipe ingredients are at room temperature!
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Tri-Colored OMBRE CAKE | Baking with Ryan Episode 41
This Video is about How to make an Ombre Stripe Cake.
Here's the recipe:
2 Chocolate Cakes
2 Vanilla Cakes
3 pounds buttercream
Gel food coloring
Sprinkles
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Triple chocolate mousse cake
Triple chocolate mousse cake recipe | easy chocolate mousse cake | chocolate mousse cake | chocolate mousse cake recipe | how to make chocolate mousse cake | chocolate cakes | chocolate cake recipes
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Spice Bites Blog – 345
Chocolate Mousse Cake is an amazing combination of chocolate cake, This Chocolate Mousse Cake recipe is a classic! With layer of moist chocolate cake and layer of smooth and creamy chocolate mousse, all covered in dark chocolate, this mousse cake recipe so delicious & satisfying, you will enjoy every bites of it. It’s so freaking good!...
ingredients:
for the cake ;
one egg - room temperature
sugar 1/4 cup (50g)
vanilla extract 1tsp 95ml)
cooking oil 1/4 cup (60ml)
milk 1/4 cup (60ml)
flour (maida) 1/2 cup (68g)
cocoa powder 2tbsp (15g)
baking powder 1/2 tsp (2.5g)
for the dark chocolate mousse ;
whipping cream 150ml
semi sweet dark chocolate 80g
milk 1/4 cup (60ml)
gelatin or agar agar 2g (1sheet)
for the milk chocolate mousse;
whipping cream 150ml
milk chocolate 80g
milk 1/4 cup (60ml)
gelatin or agar agar 2g (1sheet)
for the white chocolate mousse;
whipping cream 150ml
white chocolate 80g
milk 1/4 cup (60ml)
gelatin or agar agar 2g (1sheet)
for top chocolate layer;
semi sweet dark chocolate 60g
milk 3tbsp (45ml)
***baking pan 8 inch
***cake ring 6 inch
***bake preheated oven at 180c for 15 to 20 minutes
*** CUP SIZE : FULL CUP 250ML | HALF CUP 125ml | 1/3 CUP 80ML | 1/4 CUP 60ML | 1 TBSP 15ML | 1/2 TBSP 7.5ML | 1 TSP 5 ML | 1/2 TSP 2.5ML ! ***
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