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How To make White Ivory Cream Cake
CAKE:
8 oz White chocolate, finely
.chopped 3 c Sifted cake flour
2 ts Baking powder
1/2 ts Salt
1 Stick unsalted butter (1/2c)
1 1/4 c Sugar
3 lg Eggs
2 ts Vanilla
1 c + 1 T milk
FILLING AND FROSTING:
1 1/2 lb White chocolate, finely
.chopped 2 1/2 c Heavy cream
6 tb Unsalted butter
1/2 c Coarsely chopped macadamia
.nuts GARNISH:
White macadamia nuts & Strawberries or raspberries 1. Preheat oven to 350F. Butter and flour 2 9-inch cake pans.
2. Make the Cake: In a double boiler, melt the white chocolate over
hot, not simmering, water. Set aside to cool slightly. 3. In a large bowl with an electric mixer, cream the butter and sugar.
Beat in the eggs one at a time, beating well after each addition. On low speed, add the melted chocolate and the vanilla. In three additions, on low speed, alternately beat in the flour mixture and the milk. Beat until just smooth, about 20 seconds. 4. Pour the batter into the prepared pans and bake for 25 - 30
minutes or until the top is golden and a cake tester inserted in the center comes out clean. Set the cake pans on a wire rack to cool for 20 minutes. Then invert the cakes onto the racks to cool completely.
5. Prepare the Filling and Frosting: Place the white chocolate in a
medium bowl. In a small heavy saucepan, bring 1 1/2 cups of the cream and the butter to a simmer. Pour over the chocolate. Let stand, covered, for 5 minutes, then stir until smooth. Refrigerate the white chocolate mixture until firm enough to spread, about 1 hour. 6. To Assemble: Spread the bottom layer with 1 cup of the chilled
white chocolate mixture. Arrange the chopped macadamia nuts over the filling, and top with the second cake layer. 7. In a medium bowl, beat the remaining 1 cup cream until firm peaks
form. Fold the whipped cream into the remaining white chocolate mixture. Spread this over the top and sides of the cake. Arrange whole macadamia nuts around the rim and base of the cake. Chill until ready to serve. Garnish each piece with a fanned strawberry or raspberries.
How To make White Ivory Cream Cake's Videos
How To Make SUPER White Buttercream
Super easy tutorial on how to achieve that super white buttercream using two methods ????
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Buttercream Recipe:
450g Unsalted Butter (2 cups)
225g Powdered sugar (2 cups) - *please read tips on sugar amount
60ml Hot Water (1/4 Cup)
1 tsp Vanilla Extract
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TIPS:
1. Do not add too much purple, you really need a tiny bit. Adding too much will make the buttercream grey.
2. This method works with any buttercream recipe.
3. The purple gel technique work very well if you don't have a stand mixer and cannot mix for 10 minutes.
4. The amount of sugar can be increased according to taste, the important thing is to have the right glaze consistency.
- Method used in this video was originally created by @CupcakeSavvysKitchen
- Cover Photo by Natallia Nagorniak
Sappheiros - Embrace is under a Creative Commons license (CC BY 3.0)
Music promoted by BreakingCopyright:
Comparing 6 Types of Buttercream- American, Swiss, Italian, French, German, & Russian
Did you know there were so many different types of buttercream? Today I'm comparing 6 different styles, which isn't even all of them! American, Swiss Meringue, Italian Meringue, French, German, and Russian! Which one is your favorite?
AMERICAN BUTTERCREAM RECIPE►
SWISS MERINGUE BUTTERCREAM RECIPE►
ITALIAN MERINGUE BUTTERCREAM RECIPE►
FRENCH BUTTERCREAM RECIPE►
GERMAN BUTTERCREAM RECIPE►
RUSSIAN BUTTERCREAM RECIPE►
SUBSCRIBE ►
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TIMESTAMPS:
0:00 Intro
0:43 Types of Buttercream
0:58 How to Make American Buttercream (easy buttercream)
1:47 Characteristics of American Buttercream
2:12 How to Make Swiss Meringue Buttercream
4:01 Characteristics of Swiss Meringue Buttercream
4:13 How to Make Italian Meringue Buttercream
6:20 Characteristics of Italian Meringue Buttercream
6:47 How to Make French Buttercream
8:08 Characteristics of French Buttercream
8:29 How to Make Creme Mousseline (aka German Buttercream)
10:14 Characteristics of Creme Mousseline (aka German Buttercream)
10:39 How to Make Russian Buttercream (aka Sweetened Condensed Milk Buttercream)
11:49 Characteristics of Russian Buttercream (aka Sweetened Condensed Milk Buttercream)
12:18 Outro
12:39 Blooper
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Ivory chocolate cherry cake
A simple technique to glaze a sweet dessert
Flourless Moist Chocolate Cake / Gluten Free / No Flour
Flourless Chocolate Cake (pan size 38 x 26 cm or 15 x 10 in)
1 cup = 240ml; 1 tbsp = 15ml; 1 tsp = 5ml
120g dark chocolate (1 cup)
30g unsalted butter (2 tbsp)
30ml milk (2 tbsp)
4 egg whites
a pinch of salt
50g sugar (4 tbsp)
4 egg yolks
1 tsp vanilla extract (5ml)
Bake at 170C for about 20 minutes
Chocolate Cream Filling
150g dak chocolate (1 cup + 2 tbsp chopped chocolate)
90g heavy cream (1/3 cup)
300g cold heavy cream (1 1/4 cup)
30g sugar (2.5 tbsp)
Cocoa Syrup
75ml hot water (1/3 cup)
1 tbsp cocoa powder (7g)
2 tbsp sugar (25g)
Mix to dissolve and let it cool down completely
Chocolate Glaze
50g cocoa powder (1/2 cup)
115g sugar (1/2 cup + 1 tbsp)
85ml water (1/3 cup)
85g heavy cream (1/3 cup)
1 tbsp gelatine powder (9g)
3 tbsp cold water to bloom gelatine (45ml)
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EBONY & IVORY PERSONAL MINI CAKE
Its known as our black & white cake. How about our Zebra Cake! Its a beauty. Come visit us.
EASY TRICKS TO MAKE THE PERFECT ICING COLOR
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Chefmaster Color Starter Pack:
Chefmaster Ivory 10.5 oz:
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Master Piping Bags (thin) -
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