How To make Black and White Cake
5 large egg whites
3/4 cup unsalted butter -- softened
1 1/2 cups granulated sugar
2 teaspoons vanilla extract
1 teaspoon almond extract
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk
WHITE SILK FROSTING and CHOCOLATE AMARETTO FILLING 1 pound cream cheese
softened
6 tablespoons unsalted butter :
softened
2 teaspoons vanilla extract
1 teaspoon almond extract
2 pounds confectioners sugar
3 squares semisweet chocolate melted, cooled
1 tablespoon Amaretto
White and Dark chocolate leaves :
for garnish
Preheat oven to 350F and arrange rack to the center position. Grease and flour three, 8-inch round cake pans. Beat egg whites until stiff, but not dry and set aside briefly. In a separate bowl, beat the butter with the sugar until light and fluffy, then add the vanilla and almond extracts. Blend smooth. Whisk the flour with the baking powder and salt and add alternately to the batter with the milk, beginning and ending with the dry mixture. Fold egg whites into the batter and divide mixture evenly between the two prepared pans. Bake about 20 minutes or until a wooden pick inserted in the center of the cake comes out clean. Cool layers in their pans 10 minutes, then loosen and turn out onto a rack to complete cooling.
YIELD: Three 8-inch layers
Beat cream cheese with butter until smooth. Blend in vanilla and almond extracts. Gradually beat in confectioners sugar until smooth. Remove 1 cup of frosting and blend with the chocolate and Amaretto. Reserve the remaining white frosting and set aside. Spread 1/2 of the chocolate frosting evenly over bottom layer of cake. Arrange the second cake layer over the first, then repeat, using the remaining chocolate frosting. Use the served white frosting to cover the sides and top of the cake. Decorate the top of the cake with an assortment of white and dark chocolate leaves.
YIELD: One 8-inch cake
How To make Black and White Cake's Videos
Kek i Thjesht Bardh dhe Zi / Black and White Cake !
Kek i Thjesht Bardh dhe Zi / Black and White #Cake #Kek #festa
Homemade Recipes / Kuzhina e Albës ju prezanton me recetën e rradhës.
Na bëni Subscribe për të na ndiqur me videot e rradhës.Subscribe: për të na ndjekur me recetat e rradhës.
Për më tepër video :
Facebook Specialitete të ndryshme :
Like, Share and Subscribe :)
Ju faleminderit që na ndiqni.
White forest cake recipe
Ingredients
Eggs : 3 (room temperature)
All purpose flour/maida : 1 cup/110 grams
Sugar : 3/4 cup/150 grams
Vanilla essence : 1 tea spoon
Oil : 1/4 cup
Milk : 2 table spoons
Pinch of salt
Baking powder : 1 tea spoon
For sugar syrup :
Sugar : 1/2 cup
Water : 1 and 1/2 cups
Whipped cream as needed
Cherries for garnishing
White chocolate shavings as needed
follow me on Instagram :
My Facebook page :
My telugu channel :
Black and white cookies | NY-style dense cake with crispy icing
Thanks to Magic Spoon for sponsoring this video! To get Magic Spoon’s BEST offer yet, click this link for 20% off: (offer ends 11/29)
If you’re watching this after Cyber Monday (11/29), not to worry! You can get $5 off your delicious, healthy cereal by clicking this link:
***RECIPE, MAKES 6-8 BIG COOKIES***
For the cookies:
1 cup (200g) granulated sugar
1.5 sticks (170g) softened butter
1/2 cup (120g) sour cream
2 eggs
1 teaspoon vanilla
1/4 teaspoon almond extract
1/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon coarse salt (if you're using unsalted butter)
2 cups (240g) all-purpose flour
For the frosting:
6 cups (720g) powdered sugar
2 tablespoons corn syrup (more if you want the icing gooey rather than crisp)
3-4 (21-28g) tablespoons cocoa powder (I think dutched works better)
milk (just enough to dissolve everything, which isn't much)
blue food coloring (optional to darken the chocolate color)
Combine the granulated sugar and softened butter in a mixing bowl and whip until very fluffy — this should take a few minutes, even with an electric beater. Whip in the sour cream until fluffy, followed by the eggs and the vanilla and almond extracts. Mix in the flour gradually, along with the baking soda, baking powder and salt (if you used unsalted butter). If you want firmer cookies, you could increase the flour a bit.
Cover two baking sheets with parchment paper and deposit the batter in dollops, being sure to leave lots of room for each to spread — I used a half-cup measure for each dollop and got seven large cookies. Using clean, wet hands, smudge the batter of each dollop around to get a reasonably smooth, even shape.
Bake 350ºF/180ºC convection (375ºF/190ºC conventional) until just baked through but still pale on top, about 20 minutes. You could use the toothpick trick to assess doneness, or pat them to see if they still feel squishy in the center (they shouldn't).
Let the cookies cool and solidify before peeling them off the paper and flipping them around — the flat bottoms become the tops that you ice.
Put the powdered sugar in a mixing bowl along with the corn syrup and stir in just enough milk to get you a very thick (yet still spreadable) glaze — it will only take a glug. If you make it too loose, you can always stir in more sugar. If there are lumps, just let the mixture sit for a few minutes before stirring it again.
Ice the white halves of the cookies (watch the video for some technique suggestions) and let those firm up for about an hour before you put on the chocolate icing.
To convert the remaining icing into chocolate, stir in the cocoa powder (add enough until you like the taste), and enough additional milk to get you a thick yet spreadable texture. You might also consider adding a bit more corn syrup to make the chocolate icing gooier than the white icing. If you want the color to be darker (or even black), stir in blue food coloring a few drops at a time, keeping in mind the color will be darker when it dries.
Ice the chocolate sides of the cookies and let them dry overnight; I think they taste even better when two days old.
How to Make Black Icing / Black Buttercream Recipe for Cake Decorating: Tutorial from Jenn Johns
Subscribe:
Whether you call it frosting, icing or just buttercream, what is the trick to making BLACK BUTTERCREAM? In this episode of Buttercream Basics, Jenn Johns will show you how to make your icing BLACK with an easy recipe. Subscribe for more Cake Decorating basics, tips and tutorials LIVE with Jenn!
Red Buttercream:
White Buttercream:
**Welcome to my second channel everyone. This channel is the second channel for the popular baking and cake decorating channel Cookies, Cupcakes and Cardio!**
Like reading? Here's the blog post!
**********************
My Main Channel:
Visit my blog at:
**********************
Cake decorating tutorials | BUTTERCREAM black and white STRIPES | Sugarella Sweets
In this cake decorating tutorial, I will show you how to make buttercream black and white stripes. This Instagram cake trend is such a beautiful buttercream cake which is perfect for a birthday cake. I also demonstrate how to make a sail cake topper with isomalt.
----------------------------------------------------------------------------------------------------------
????SHOE TEMPLATES:
-----------------------------------------------------------------------------------------------------------
????MY FAVORITE TOOLS
-----------------------------------------------------------------------------------------------------------
????RECIPES
Swiss meringue buttercream recipe:
Buttercream recipe:
----------------------------------------------------------------------------------------------------------
????THE THINGS YOU WILL NEED FOR THIS VIDEO:
Cake brushes:
Edible gold leaves:
Icing spatula:
Turntable:
----------------------------------------------------------------------------------------------------------
????OTHER VIDEOS YOU MIGHT LIKE
Geode cake:
Sugar sheet technique:
How to Minnie mouse cake :
Fault line cake:
Shoe templates :
Drip cake:
Mermaid cake:
Buttercream marble cake:
----------------------------------------------------------------------------------------------------------
????FOLLOW ME AT
----------------------------------------------------------------------------------------------------------
????FOR INQUIRIES:
Liliana.daSilvaLuz@Gmail.com
????MUSIC CREDIT
Palmtrees from Audio YouTube
This is not a sponsored video. All products purchased by me
All Rights Reserved © 2018, Liliana Da Silva
Team colours cake for our Ironman Champ!!