BLACK FOREST CAKE w/ WHITE CHOCOLATE MOUSSE FILLING | So yummy and Tasty! | Dessert | Baking Cherry
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Black Forest Cake with White Chocolate Mousse Filling Recipe. A fluffy and moist chocolate cake, filled with a delicious white chocolate mousse with maraschino cherries. Topped with a stabilized whipped cream, chocolate curls, and fresh cherries. So yummy and tasty! Perfect for your Christmas dessert.
Ingredients: All-purpose flour, sugar, unsweetened cocoa powder, baking powder, baking soda, eggs, vegetable oil, vanilla extract, water, whole milk, white vinegar, white chocolate, heavy whipping cream, powdered sugar, unflavored powdered gelatin, maraschino cherries, fresh cherries, semi-sweet chocolate, and powdered milk.
#cake #yummy #dessert
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Black and white cookies | NY-style dense cake with crispy icing
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***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.
Black and white cake / Black Smile | Easy and Tasty Recipe
How to make Black and white cake / Black Smile.
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Tender cake for Holly Days
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INGREDIENTS:
9 egg yolk
1.5 cup sugar (300g)
melted butter (250g)
1 cup milk (300ml)
1 tsp baking soda
1 tbsp vinegar
vanilla
2 tbsp cocoa powder
1.5 cup flour (180g)
Meringa
9 egg white
pinch of salt
1.5 cup sugar (300g)
vanilla
Cocoa glaze
4 tbsp cocoa powder
8 tbsp sugar
8 tbsp milk
50g butter
If you have questions about the recipe, ask in comments. I will be very happy to answer your questions.
INGREDIENTS in Russian
9 яичный желток
1,5 стакана сахара (300 г)
растопленное сливочное масло (250 г)
1 стакан молока (300 мл)
1 чайная ложка пищевой соды
1 столовая ложка уксуса
ваниль
2 ст л какао-порошка
1,5 стакана муки (180 г)
Меринга
9 яичных белков
щепотка соли
1,5 стакана сахара (300 г)
ваниль
Какао глазурь
4 столовые ложки какао-порошка
8 ст л сахара
8 ст л молока
50 г сливочного масла
#cheaprecipe #blackcake
Checkerboard Cake Recipe - Black and White Cake
A checkerboard cake is impressive and surprisingly easy to make. Four layers of vanilla and chocolate cake frosted with chocolate ganache create this wonderful checkerboard effect. A fun new way to decorate a cake!
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How to Make Black Icing / Black Buttercream Recipe for Cake Decorating: Tutorial from Jenn Johns
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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!**
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Eggless Black and White Forest in One Cake || 2 in 1 Forest Cake || Black vs White Forest Cake
*************Eggless 2 in 1 Cake*************
[ INGREDIENTS ]
????For Eggless Forest Cake:
7 inch round cake mould
1 & 1/4 cup all purpose flour/maida (150 gram)
1/4 cup milk powder (30 gram)
1 and 1/4 tsp baking powder (6.25 gram)
1/2 tsp baking soda (2.5 gram)
1/2 cup powdered sugar (60 gram) + 1 tbsp
2 tbsp cocoa powder (20 gram)
1/4 cup oil
1 tsp vanilla essence
2/3 cup + 1.5 tbsp milk
????For cream frosting:
1cup chilled whipped cream
2 tsp powdered sugar
1 tsp vanilla essence
2 tbsp chopped cherry
1/3 cup canned cherry syrup
3/4 cup chopped dark chocolate
3/4 cup chopped white chocolate
????For garnishing:
8 canned cherry
[1 cup= 240ml ]
#egglesscake #forestcake #birthdaycake #lockdown #staysafe #stayhomestaysafe #Moumita'sHappyCookingLab
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