How to Make a Box Cake Mix taste homemade! ~ Game changing Box Cake Mix hacks ~ #duncanhines
These box cake baking hacks will never fail to elevate the quality and taste of your cakes. It has been tried and tested by the best in the game! Feel free to incorporate your favorite flavors and create your own magic!
Link to my homemade lemon vanilla pound cake
My pineapple coconut cake
My chocolate box cake back
Ingredients Used
1 Duncan Hines French Vanilla box cake mix
1 pk 3.4oz French vanilla instant pudding mix
4 large eggs @ room temperature
2/3 cup melted butter @room temperature or simply use same quality as box instructions (1/3 cup)
1 cup buttermilk (room temp)
1/2 tsp pure vanilla extract
1/2 tsp pure lemon extract
Mix and Bake per box instructions.
My aqua kitchen aid hand mixer
Nordic ware original Bundt pan
Instant Pot brand fluted pan
Martha Stewart 14”x20” cutting board
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Anna Olson Makes a Coconut Chiffon Cake! | Baking Wisdom
This fluffy cake seems to defy gravity. Recipe below - follow along! And thanks to our special guest, Pastry Chef and cookbook author Helen Goh, co-author of “Sweet” with Yotam Ottolenghi!
Whereas an airy angel food cake uses only whipped egg whites and has no added fat, a chiffon cake makes use of whole eggs, separated, and has added oil. The result is a moist, satisfying cake with a deeper flavour. This coconut version pairs perfectly with fresh tropical fruits like pineapple or mango.
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• Recipe Information •
Makes one 10-inch (25 cm) cake
Serves 12 to 16
Prep Time: 20 minutes
Cook Time: 50 minutes
The cake will keep, well wrapped, on the counter for up to 3 days.
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• Ingredients •
10 large eggs, separated
1¼ cups (250 g) granulated sugar, divided
1½ cups (195 g) cake & pastry flour
2 tsp baking powder
½ tsp fine salt
¾ cup (175 mL) coconut milk
½ cup (125 mL) vegetable oil
2 Tbsp (30 mL) lime juice
2 tsp vanilla extract
1 tsp coconut extract (optional)
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• Directions •
1. Preheat the oven to 325°F (160°C) and have ready a 10-inch (25 cm) ungreased angel food cake pan.
Note: An ungreased, straight-sided pan is essential for this chiffon cake recipe, which needs lots of space to rise. An angel food cake pan works well. Its straight sides make it easier to remove the cake from the pan after cooling and the centre hole allows the heat to circulate through the batter evenly. A Bundt pan, while pretty, would make removing the cake difficult.
2. Whip the egg whites using electric beaters or a stand mixer fitted with the whip attachment on high speed until they are foamy. Slowly pour in ½ cup (100 g) sugar while whipping, until a medium peak is reached. Set aside.
3. Mix the dry ingredients and liquids. In a separate bowl (or you can use the same bowl of the stand mixer), sift the flour, baking powder and salt. Add the reserved egg yolks, remaining ¾ cup (150 g) sugar, coconut milk, oil, lime juice, vanilla extract and coconut extract, if using. Whip at medium-high speed until the batter is well blended and smooth.
Note: Cake & pastry flour has less protein than other flours, which keeps this batter from toughening up as it mixes. Don’t worry about overmixing.
4. Fold a third of the whites into the batter, folding until only a few streaks are visible. Add the remaining two-thirds and fold quickly but gently until combined. Pour the batter into the angel food cake pan and spread to level, if necessary.
5. Bake the cake for about 50 minutes, until the cake springs back when gently pressed. Invert the cake on a rack to cool, unless the cake has risen to the top of the pan or above it. In that case, set three or four ramekins on the rack and place the edges of the inverted cake pan on the ramekins so the top of your cake doesn’t rest directly on the cooling rack.
Note: Cooling a chiffon cake upside down is critical so that gravity can pull down the hot, fragile sponge mixture and keep the delicate air bubbles in the cake stretched until they are cool and stable. If cooled upright, the cake collapses somewhat and the texture becomes slightly dense rather than light and airy.
6. Remove the cake from the pan. Run a palette knife along the inside edge of the outer ring of the cake (the centre ring will loosen itself, or you can help it along by dropping a bamboo skewer down the sides of the inner ring, but do not try to loosen with a palette knife). Give the bottom of the pan a not-so-gentle tap to pop the cake out onto the counter. Transfer to a serving plate.
Note: Don’t be afraid to give the cake pan a good smack on the counter so it comes out in one piece—just make sure to do it on a counter or cutting board, not on your serving plate.
DOUBLE CHOCOLATE MOUSSE CAKE Recipe | How to Make a Rich and Delicious Dessert | Baking Cherry
Double Chocolate Mousse Cake Recipe. A rich and chocolaty dessert, made with a fluffy chocolate cake base, topped with a light and airy white & dark chocolate mousse. So yummy and delicious!
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→ Chocolate Peanut Butter Cheesecake:
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#cake #dessert #yummy
with just 1 egg !the famous dessert that drives the world crazy! With no oven! ready in 5 minutes !
with just 1 egg !the famous dessert that drives the world crazy! With no oven! ready in 5 minutes !
Ingredients:
7 pineapple slices in syrup
1 and 1/2 tbsp of butter (20g)
1 tbsp of sugar (15g)
1 egg
1/4 cup of sugar (50g)
a pinch of salt
1 tsp of liquid vanilla
1/4 cup of vegetable oil (50ml)
1/2 cup of milk (100ml)
1 and 1/4 cup of all purpose flour (150g)
8 g of baking powder
some candied cherries (optional)
enjoy it !
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#cake
#ASMR
#recipe
They will disappear in a minute!Perfect dessert of puff pastry and pastry cream.Ready in 20 minutes!
They will disappear in a minute! Perfect dessert of puff pastry and pastry cream. Ready in 20 minutes!
Ingredients:
puff pastry - 400 g (14 oz)
egg whites - 3 pieces
sugar - 10 g (0.35 oz)
Tray size 35 X 40 cm (14 in x 16 in)
IN THE OVEN 180 °C (356 °F)/20 minutes
for the cream:
milk - 500 ml (16.9 fl oz)
Boil for 3 min
yolk - 3 pieces
sugar - 50 g (1.76 oz)
starch - 50 g (1.76 oz)
butter - 50 g (1.76 oz)
IN THE FRIDGE 30 min
whipping cream - 150 ml (5.07 fl oz)
blueberry jam - 200 g (7 oz)
for drink:
strawberries - 3 pieces
ice - 40 g (1.4 oz)
Schweppes - 100 ml (3.4 fl oz)
milk - 20 ml (0.7 fl oz)
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5 Ways to Put Swirl in Your Cheesecake
Ever wondered how bakeries create those beautiful cheesecake swirls? Our easy cheesecake decoration ideas are the perfect way to zhuzh up a simple cheesecake recipe. Try out these cheesecake topping ideas to get a gorgeous marble cheesecake or cheesecake swirl without a lot of effort. Plus, these techniques are a great way to add more flavors to your cake with additions like rich chocolate fudge or a bright fruit puree.
Find the full instructions for how to decorate a cheesecake here:
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#cheesecakedecoration #tasteofhome #marblecheesecake #cheesecaketoppingidea #cheesecakedecorationideas #howtodecorateacheesecake #cheesecakeswirl