THE ULTIMATE CREAMY & SMOOTH CHOCOLATE FROSTING / FILLING - 3 Ingredient Easy Recipe - Baking Cherry
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#recipe #cake #dessert
3 Ingredient Super Creamy & Smooth Chocolate Frosting Recipe (No Butter). Hands down, this is one of my favorites frosting recipes. It has a rich chocolate flavor and a silky smooth texture. Simply delicious!
Filling with vanilla buttercream and raspberry jam ???? |amrita_dahal5#shorts
How To Make The Perfect BIRTHDAY CAKE | Dessert Person
How To Make The Perfect BIRTHDAY CAKE | Dessert Person
Is there anything better than birthday cake? I don’t know about you, but to me, bday cake always means yellow cake and chocolate frosting. This vanilla-scented cake bakes up extremely light and tender, but still has the unmistakable richness and color of a yolky batter, while the super-easy frosting gets balance and tang from cream cheese and unsweetened chocolate. Claire gives lots of pointers for layer cake construction, like what to do if you’re trying to frost it in a 90-degree kitchen (hint: it involves an AC window unit).
#ClaireSaffitz #Baking #Cake
Classic Birthday Cake
Special Equipment:
Stand mixer, three 8-inch cake pans
Ingredients:
Butter for the pans
3 cups cake flour (12.7 oz / 360g)
2 teaspoons baking powder (0.28 oz / 8g)
1 1/2 teaspoon Diamond Crystal kosher salt (0.16 oz / 5g)
1/2 teaspoon baking soda
2 sticks unsalted butter (8 oz / 226g), at room temperature
1 3/4 cups sugar (12.3 oz / 350g)
1/4 cup neutral oil, such as vegetable or grapeseed (2 oz / 57g)
5 large egg yolks (2.6 oz / 80g)
2 large eggs ( 3.5 oz / 100g)
1 tablespoon vanilla extract
1 cup buttermilk (8.5 oz / 240g), at room temperature
Classic Cream Cheese Frosting, Chocolate Variation (page 324)
Sprinkles, for decorating
0:00 Start
0:34 Intro To Claire Makes Birthday Cake
0:57 Intro/Animation to Dessert Person
1:15 Birthday Cake History
2:13 Ingredients & Special Equipment
3:07 Prepare The Pans
4:15 Make The Batter!
9:22 Fill The Pans and Bake
13:57 Calvin is in my shot
14:17 Claire Gets Upset At Her Oven
15:10 Cream Cheese Frosting
18:17 Level Cake Layers
19:42 Frost The Cake
23:05 We Leave The Kitchen.
23:37 Cake Frosting
25:18 Birthday Party for Cal & Mike
28:35 Kyu's Cats!
Thanks for watching!
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Photographer: Alex Lau
Food Stylist: Sue Li
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Camera Operator: Calvin Robertson
Sound Engineer/Music: Michael Guggino
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Animation Credits:
Character Designer/Animator: Jack Sherry
Character Rigger: Johara Dutton
Background/Prop Designer: M. Cody Wiley
Background Illustrator: Jagriti Khirwar
It took me months to perfect this VANILLA CAKE recipe! Soft fluffy vanilla cake
RECIPE:
When I say this recipe took me MONTHS to perfect, I mean it! This vanilla cake has the most soft, tender, melt-in-your mouth crumb and is bursting with vanilla flavour. A great base recipe that can be paired with literally any type of frosting and filling!
HOMEMADE CAKE RELEASE:
INGREDIENTS:
For this recipe I would highly recommend using gram measurements, especially for the flour for accurate results. It has a high fat/liquid ratio so slight adjustments to the quantities can throw off the balance of the cake ????
Vanilla Cake
- 2¼ cups (300 g) flour - regular all purpose (see note 1 if you want to use cake flour)
- ¼ cup (25 g) cornflour - also known as cornstarch
- ½ tsp baking soda
- 1 tsp baking powder
- ½ tsp salt - omit if using salted butter
- ½ cup (113 g) unsalted butter - room temperature
- ½ cup (105 g) unflavoured vegetable oil - I use canola
- 1⅔ cups (332 g) white granulated sugar
- 3 large eggs - room temperature
- 1¼ tbsp vanilla essence/extract
- 1 tsp white vinegar
- 1½ cups (337 g) buttermilk - room temperature. See note 3 below if using a homemade buttermilk substitute.
Bake at 165 °C (329°F) with the fan on. If your oven doesn't have a fan option, then you will need to increase the baking temperature to 175°C (347°F).
Vanilla Buttercream Frosting (see note 2 below)
- 1½ cups (340 g) unsalted butter - room temperature
- 3 cups (375 g) icing sugar - also known as powdered sugar/confectioners sugar
- 1½ tsp vanilla essence/extract
- 1½ tbsp milk - heavy or whipping cream okay too
Note 1. You can use cake flour in replacement of the all purpose flour and cornstarch in this recipe (325g total required).
Note 2. This frosting is an American buttercream so is a ‘sweeter’ frosting, although my recipe does use a lot less icing sugar compared to a regular American buttercream. However, if you still want an even less sweet frosting, I’d recommend a Swiss meringue or French buttercream.
Note 3. I use store bought buttermilk which is thicker than a homemade substitute. For this recipe, because it uses a lot of buttermilk, a homemade substitute doesn't give the same results. If you are using a homemade version you will need to reduce the amount of buttermilk to about 1 1/4 cups (275g).
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You won’t believe how moist and delicious this cake is! Nutella Cream Cake Recipe | Baking Cherry
Nutella cream layer cake. A moist and fluffy chocolate cake with a creamy and delicious Nutella frosting. The perfect dessert for birthdays, holidays, or any other occasion!
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0:00 - Intro
0:19 - Chocolate Cake
2:19 - Nutella Cream
5:38 - Assembling the Cake
6:50 - Chocolate Drip
7:27 - Decorating the Cake
7:59 - Serving and Eating this Delicious Cake
#cake #chocolate #dessert
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Ingredients:
For the Chocolate Cake:
1 cup (240g) Milk
1/2 cup (110g) Vegetable oil
1/3 cup (30g) Unsweetened cocoa powder
3/4 cup (180g) Plain yogurt at room temperature
1 cup (200g) Granulated sugar
1 tsp (5g) Vanilla extract
2 large eggs at room temperature
1 1/2 cups (180g) All-purpose flour
2 tsp (8g) Baking powder
1/2 tsp (3g) Baking soda
1/4 tsp (1g) Salt
For the Nutella Cream Frosting:
1/2 cup (55g) Cornstarch
3 Tbsp (17g) Unsweetened cocoa powder, sifted
2 1/3 cups (560g) Milk
1 cup (200g) Granulated sugar
1 cup (226g) Unsalted butter at room temperature
1 cup (300g) Nutella at room temperature
For the Milk Chocolate Drip:
1/2 cup (75g) Milk chocolate, chopped or chips
About 1 1/2 Tbsp Milk at room temperature
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Yellow cake with chocolate buttercream frosting
Thanks to HelloFresh for sponsoring this video! Use code ADAMRAGUSEA16 for up to 16 FREE MEALS + 3 Surprise Gifts across 6 HelloFresh boxes plus free shipping:
***RECIPE***
For the cakes
1.5 sticks (3/4 cup, 170g) butter, softened
1.5 cups (300g) granulated sugar
2 whole eggs
2 egg yolks
1.5 cups (350mL) buttermilk (could be sour cream or crème fraîche diluted to a thick milk texture)
2-3 teaspoons vanilla
2.5 cups (300g) cake flour (can be 7 parts AP flour + 1 part starch)
1/2 teaspoon baking soda
2 teaspoons baking powder
2-3g (1/2 teaspoon of Morton kosher) salt (double that if using unsalted butter)
For the frosting
2 sticks (1 cup, 225g) butter, softened
1/2-1 cup (50-100g) cocoa powder, depending on how chocolatey you want it (I used dutch cocoa)
2.5 cups (300g) powdered sugar
1/2 cup (120mL) corn syrup (or any syrup)
1 heaped tablespoon meringue powder (highly optional, can be found in the U.S. at craft stores)
vanilla
milk/buttermilk/water
sprinkles, etc (if you're into that)
Prepare two 8-inch (20cm) diameter cake pans by greasing them and then lining the bottoms with parchment rounds (watch the video to see how to make those).
For the cake batter, put the softened butter in a big mixing bowl and whip it as fluffy as possible. Put in the sugar and whip some more until as fluffy as possible. Gradually beat in the eggs and yolks, buttermilk and vanilla. Beat in the dry ingredients, adding enough flour to get a pudding-like texture in the final batter.
Split the batter evenly into the two pans and bake at 350ºF/180ºC until a toothpick or knife to the center comes out clean — mine took 30 min. Let cool and solidify until you can invert them out of their pans and peel off the paper. Before frosting, let them cool some more until they are no warmer than room temperature — you can speed this on a cooling rack in the fridge.
To make the frosting, whip the butter until fluffy and then beat in the powdered sugar, followed by the cocoa powder. Beat in the corn syrup and meringue powder together. Beat in vanilla and additional salt (if you used unsalted butter) to taste, and just a little buttermilk or water to get it to a spreadable consistency.
Use a bread knife to shave the domes off of the cooled cakes and make them flat. Put one take on a serving plate, top with almost half your frosting, and use a long knife or icing spatula to spread to an even thin layer, allowing the excess to fall over the sides. Put the other cake on top, dump on all the remaining frosting and repeat the process. Spread icing around the sides, clean up the rim of the plate with a damp towel and top with sprinkles, if you're into that. I prefer the firmer texture of this icing when the cake is refrigerated.