Pink Champagne Cake of the Month Review 1/13/20 @ #KnottsBerryFarm
This is a review by Megan Munches of the January Cake of the Month which was Pink Champagne Cake which was available at The Ghost Town Bakery (across from the Ghostrider exit) during Knott's Berry Farm in Buena Park, CA. The Pink Champagne Cake was a dense pink cake tasting of vanilla and almonds with a cream cheese filling. The cake white frosting covering the cake is very beautiful with gold sprinkles, gold crystal sugar, & pearlized/silver/black larger round nonpareils.
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My best selling cake had this RASPBERRY JAM FILLING / TOPPING!
RECIPE:
SHOP:
This raspberry filling is the perfect way to level up your baking! With a wonderful tart flavour, it helps to take that sweet edge off baked goods. Use it as a filling or topping for cakes, cupcakes, cheesecakes, macarons, biscuits and so much more!
INGREDIENTS:
- 1 cup (110 g) frozen raspberries
- ¾ tbsp (6 g) cornstarch - also known as cornflour
- 1 tbsp (15 g) lemon juice - must be fresh
- 3 tbsp (38 g) white granulated sugar
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BAKING ESSENTIALS:
Cake Tins (8x3-inch) -
Hand Mixer -
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Glass Mixing Bowls -
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Steel Turntable -
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Chicken, Cranberry, and Almond Salad Recipe with Citrus Champagne Vinaigrette | Cooking With Carolyn
How to Make Chicken, Cranberry, and Almond Salad with Citrus Champagne Vinaigrette Recipe
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The One & Only Tarta de Santiago | The FAMOUS Spanish Almond Cake
EPISODE 530 - How to Make The One & Only Tarta de Santiago | The FAMOUS Spanish Almond Cake
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Visible confusion on groomsman's face as he witnesses cake cruelty || WooGlobe
There are some moments in life you just can't prepare for, and this comical video shows a man experiencing one such moment.
It unfolded at his friend's wedding while he was eagerly looking forward to being served a slice of cake, as he had at countless weddings before.
However, to his bewilderment, instead of the usual graceful vertical cut, he witnessed the top half of the cake being mercilessly yanked off.
It was originally a three-layer cake and all three layers were real, the filmer, Breann, revealed to WooGlobe. The top layer of the cake was saved for the bride and groom and was removed in a similar way, which led me to start recording.
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Italian Pear and Almond Cake
In this short but sweet episode, I want to share a delicious cake - Italian Pear and Almond Cake. This is the most delicious recipe for Winter and is the perfect sweet-treat with Afternoon Tea.
I'll also share a new book that I purchased and loved.
Ingredients
125 g butter, salted or unsalted, at room temperature. If using unsalted, add a small pinch of salt to the batter
125 g white granulated sugar
2 eggs
50 g all purpose flour
100 g ground almonds, not almond flour
2.5 g baking powder
3 medium pears, ripe, but still firm, peeled, cored and halved lengthwise
50 g flaked almonds
Icing sugar, for garnish
For Imperial measurements:
Instructions
Pre-heat oven to 375° F.
Grease an 8-inch springform pan and line the bottom with a round of parchment paper. Set aside.
In a large bowl with an electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, beat the butter and white sugar together at medium speed until pale in colour and fluffy.
Add the eggs, one at a time, beating well after each addition and scraping down the bowl between eggs (be sure to get all the way to the bottom of the bowl, where unincorporated butter can hide.. With the mixer on low, mix in the all purpose flour, ground almonds and baking powder. Spoon the batter into the prepared springform pan and use a spatula to even out the mixture. (Batter will be thick and fill the pan only to about an inch thick).
Prepare pears, by peeling, then cutting in half from the stem end to the bottom. Use a small spoon to remove the core and also scrape away the thick spine that runs up to the stem end. Set aside.
Arrange the pear halves in a circle on the top, cut side down and with the thin end towards the centre of the cake. Sprinkle flaked almonds over-top. Bake in pre-heated 375° oven for about 35 minutes, or until the cake tests clean when a skewer inserted into the centre of the cake.
Leave the cake to cool completely in the tin, then run a knife around the outside and carefully remove the ring and base. Dust with icing/confectioners' sugar before serving.
Recipe from:
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