How To make Vision Spice Cake with Mocha Buttercream
Cake: 3 3/4 c Cake flour
1 tb Ground cinnamon
1/2 ts Ground cloves
1 ts Ground allspice
1 ts Ground nutmeg
1/2 ts Salt
1 1/2 c Sugar
1 c Buttermilk
1 1/2 ts Baking soda
2 Butter; room temp
4 Eggs; separated
2 c Raisins *
Buttercream: 4 Egg whites; room temp
1 c Sugar
3 1/2 Butter; softened
2 oz Unsweetened chocolate;
-melted 1 tb Instant coffee **
* plumped in hot water for 20 minutes, drained and patted dry ** dissolved in 3 to 4 tablespoons boiling water Make cake: Preheat oven to 350 degrees. Grease and flour 2 9-inch round cake pans. Line bottoms with wax paper and grease and flour paper. In large mixing bowl with an electric mixer at low speed, combine 3 1/2 cups flour, spices, salt and sugar. In a mixing cup combine buttermilk with baking soda. Add butter and 1/4 cup of buttermilk mixture to dry ingredients and beat until moist. Combine egg yolks with remaining buttermilk and add to batter, one-third at a time, mixing at high speed for 30 to 45 seconds after each addition. Toss raisins with remaining
1/4 cup flour and fold into batter. In another bowl beat
egg whites to soft peaks, then fold into batter. Divide batter between prepared pans and bake 30 to 40 minutes. A toothpick inserted in center will come out clean. Turn out onto a wire rack and let cool completely. Make buttercream: In a large mixing bowl combine egg whites and sugar and set bowl in a larger bowl of warm water. Stir until sugar dissolves then remove bowl from water. Beat whites at high speed until stiff peaks form. Lower speed to medium-high and gradually beat in softened butter, 1 to 2 tablespoons at a time. If mixture looks slightly curdled, continue beating and it will thicken and smooth out. Add melted chocolate and coffee and beat again until smooth. Spread buttercream on first layer, top with second layer, and frost top and sides, piping decoratively if desired. Keep cool or refrigerated until serving. SHOW#ND016 -----
How To make Vision Spice Cake with Mocha Buttercream's Videos
Carrot Sheet Cake Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make a Carrot Sheet Cake. Carrot Cake is a deliciously rich and moist Spice Cake that is full of grated carrot, chopped nuts, dried coconut, and crushed pineapple. I like to frost it with a tangy and sweet Cream Cheese Frosting. The interesting part is that while those pretty orange flecks of grated carrot give the Carrot Cake color and texture, along with sweetness and moisture, its flavor is almost indistinguishable.
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Pumpkin Pound Cake Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make a Pumpkin Pound Cake with Cream Cheese Frosting. When you take this Pumpkin Pound Cake out of the oven, the golden brown crust is wonderfully crisp. This contrasts beautifully with the buttery soft and moist interior that is full of the flavors of pumpkin and ground spices. While this cake is delicious without the frosting, I couldn't resist covering the cake with a maple flavored cream cheese frosting and some chopped nuts (walnuts or pecans).
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Tomato Spice Cake Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make a Tomato Spice Cake.
This is a recipe for a Tomato Spice Cake. Also known as a Tomato Soup Cake, a Mystery Cake, or a Surprise Cake. Of course, the mystery of surprise refers to the addition of a can of tomato soup to the cake batter. This cake was first made with canned tomatoes and was considered a cake you made in the winter. Later the recipe changed from using canned tomatoes to a can of tomato soup. I know it sounds a little weird, adding tomato soup to a cake batter. But when you think about it, it isn't so weird as tomatoes are a fruit and they are juicy sweet. While not absolutely necessary, I like to cover the top of the cake with a cream cheese frosting, as its tanginess pairs perfectly with the sweet and spicy flavor of the cake.
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#CakeSlayer Halloween: SPIDER CAKE | Man About Cake with Joshua John Russell
Joshua is serving up #CakeSlayer Halloween creations all month long! Grab this episode's links below ????
Get Joshua’s NEW pumpkin spice buttercream recipe —
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Download the spider template —
Check out the extruder Joshua uses —
EPISODE ROUNDUP: everything from this episode —
See JJR's sugar technique in the metallic cake episode ---
MORE CREEPY CAKE INSPIRATION
See Joshua sculpt a chocolate skull —
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About this show
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Sink your teeth into current cake decorating trends! In the Man About Cake series, you'll pick up incredible tips for creating modern masterpieces from cake designer Joshua John Russell. Each week, he decorates an original cake, shares his favorite recipes and gives pointers for designing like a pro.
About Joshua John Russell
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Cake artist Joshua John Russell knows there's more to a gorgeous cake than meets the eye — and he's ready to share his secrets. He may be known for cracking jokes in the kitchen, but he's serious about showing you how to build beautiful cakes. From towering tiers to delicate details, his smart tips and pulse on cake trends will have you inspired to try out these techniques in your own kitchen!
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#fall #gingerbread #christmas #boxcake
Nothing says fall like a pan of gingerbread… in this video I will show you how to make one of the simplest gingerbread’s ever, but oh so tasty! with a light gingerbread buttercream.
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How to make Espresso Buttercream
Here is my recipe for Espresso Buttercream, which is simple to make but very tasty! This is the first of a few recipes that I am going to post that will be used to make a special, Cuban inspired dessert! However, this buttercream has many uses.
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