Unique Chess Board Cake Making Tricks - Cake Decorating Ideas - Easy Cake Recipe by Shampa's Kitchen
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Learn how to make chess cake. Easy Christmas Cake.
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Checkmate! Cotton Soft Checkerboard Cake | Vanilla Sponge Cake | Chocolate Sponge Cake Recipe
Cotton Soft Checkerboard Cake – Today is the first day of Chinese New Year. So excited to have this video uploaded. The cake turned out so soft and fluffy. Since it’s a checkerboard design, thought of a chess set of on. I also stumbled on a silicon chess could, it’s so adorable with those little chess ornaments. Love the knights, my favourite chess move (L move). This cake has incredible flavours of both vanilla and chocolate, with mocha ganache in between layers and top with whipped cream. Hope you’re inspired to make this as a birthday cake or a party cake, incredible presentation that will impress your guests. Enjoy!
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Ingredients:
• Cotton Sponge Cakes
I am using 7x7-inch pan
-Vanilla Cake Batter
3 egg yolks
25g [1½ tbsp] fine sugar
36g [2½ tbsp] oil
30ml [2 tbsp] milk
1 tsp vanilla extract
¼ tsp salt
60g [½ cup] cake flour
-Chocolate Cake Batter
3 egg yolks
25g [1½ tbsp] fine sugar
36g [2½ tbsp] oil
30ml [2 tbsp] milk
1 tsp vanilla extract
¼ tsp salt
42g [¼ cup + 1 tbsp] cake flour
18g [2½ tbsp] cocoa powder
6 egg whites
½ tsp cream of tartar
75g [¼ cup + 2 tbsp] fine sugar
• Mocha Ganache
200g [1½ cup] dark chocolate
200g [¾ cup + 1½ tbsp] whipping cream, hot
12g [2 tsp] instant coffee
30g [2 tbsp] fine sugar
• Whipped Cream
60g [¼ cup] whipping cream
syrup
[1 tbsp sugar + 2 tbsp hot water]
• Decorations
100g [1 cup] semi-sweet chocolate, chopped
20g [1 tbsp] honey
25g [¼ cup] white chocolate
Silicon chess mould
Instructions:
• Cotton Sponge Cakes
1. Preheat oven 160°C/320°F.
2. Separate the eggs. Add 3 egg yolks into each mixing bowl.
3. In one of the 3 yolk bowl, add sugar. Mix vigorously until well combined.
4. Add in the oil, milk, vanilla extract and salt. Mix vigorously until well combined.
5. Sift in the flour. Whisk and fold in a circular motion, do not over mix. Set aside.
6. Repeat the same process for the other 3 yolk bowl. Add sugar. Mix vigorously until well combined. Add in the oil, milk, vanilla extract and salt. Mix vigorously until well combined. Sift in the flour and cocoa powder. Whisk and fold in a circular motion, do not over mix. Set aside.
7. In the bowl of egg whites, add cream of tartar. With an electric mixer, mix on low speed until foamy. Add sugar in 3 batches. Continue mixing on high speed.
8. Add half of the egg whites into the vanilla batter in 3 batches. Fold in a circular motion until combined. Switch to a spatula and continue folding until combined, do not over mix.
9. Add the remaining egg whites into the chocolate batter in 3 batches. Fold in a circular motion until combined. Switch to a spatula and continue folding until combined, do not over mix.
10. Transfer each vanilla batter and chocolate batter into a 7x7-inch pan respectively. Drop the pan on the table to release bubbles.
11. Bake in preheated oven at 160°C/320°F or until an inserted skewer comes out clean.
12. Remove the cake from the pans, cool them completely before slicing.
13. Slice each of the cake into 2 slices, I trim off the top and bottom to make them completely crust free.
14. Using a 4x4 inch and 2x2 inch square mould to cut the middle, forming alternative vanilla and chocolate cake sheets. Set them aside for assembly later.
• Mocha Ganache
1. In a bowl, add the dark chocolate coins.
2. Heat the whipping cream in a milk pot. Add instant coffee and sugar, stir until well dissolved.
3. Add the hot cream mixture into the dark chocolate coins. Let it sit for 5 minutes.
4. After 5 minutes, mix until the mixture is combined and smooth and no lumps. If there is still lumps, microwave a few more seconds and mix again until lumps free.
5. Cover and refrigerate for at least 30 minutes until the chocolate is hardened.
6. Mix the chocolate with an electric mixer until smooth, creamy and stiff.
• Whipped Cream (for the cake top)
1. In a mixing bowl, add whipping cream and sugar.
2. Mix until stiff peaks, do not over mix.
• Decorations
1. Melt the semi-sweet chocolate and white chocolate separately.
2. Pour about three quarter of the semi-sweet chocolate on a non-stick parchment paper. Spread evenly to a thin layer. Refrigerate for 4-5 minutes.
3. Transfer the remaining chocolates onto a piping bag. Pipe into the prepared chess mould. Refrigerate 10-15 minutes or until they are set.
4. Cut the layer of chocolate into square.
5. Remove the chess chocolate from the mould. Pipe a thin layer of respective chocolate to stick the pairs together.
6. Decorate on top of the cake.
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Unauthorized usage or stealing this video is prohibited.
THE CHESSBOARD GAME!
This very playful triple chocolate cake in disguise is composed with a double chocolate chip cookie, a crunchy recomposed streusel, a dark chocolate ganache, a moist dark chocolate sponge, a layer of milk chocolate cremeux and a light white chocolate mousse.
All the added decorative elements are crafted in dark and white chocolate!
Betty's Checkmate Chess Bars
Betty demonstrates how to make her crunchy, chewy, delightful Chess Bars. They are very pretty, sprinkled with confectioner's sugar on top, and can be used as a finger food or formal dessert. They are scrumptious!
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Checkmate Chess Bars
1 stick butter or margarine, melted
1 egg, well beaten, plus 2 more eggs, well beaten
1 box yellow cake mix
16 oz. box confectioner's sugar
8 oz. cream cheese, softened
In a large mixing bowl, mix 1 well-beaten egg with 1 box yellow cake mix, and 1 stick of melted butter or margarine. When it makes a dough, move it to a 13-inch by 9-inch by 2-inch Pyrex dish, and use your hands to spread it evenly over the bottom. Now, make the filling. In a large mixing bowl, add 2 well-beaten eggs, a 16 oz. box of confectioner's sugar, and 8 oz. cream cheese (softened). Mix well, until all lumps of cream cheese and confectioner's sugar are gone. Now, pour this filling over the crust in the Pyrex dish. Bake in an oven that has been preheated to 350 degrees for 30 minutes. Cool to room temperature, and then cut into bars or squares, as desired. While the dish is cooling, sprinkle a little confectioner's sugar over the top for looks and flavor. Yum! You will like it!!!
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CHESSBOARD CAKE TUTORIAL | Abbyliciousz The Cake Boutique
This chessboard cake was so much fun to make and if you don’t attach the chocolate chess pieces, it’s actually playable! I also show you how to create a checkerboard pattern on the inside for that extra WOW-factor! Enjoy! X
I'd love to see your baking creations! If you post a picture online, please hashtag #abbyliciousz
If you love this cake as much as I do, please give this video a thumbs up and don't forget to subscribe :) Thanks for watching! Xoxo
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RECIPES USED IN THIS VIDEO:
VANILLA CAKE (baked for app. 40 minutes at 160°C/320°F):
CHOCOLATE CAKE (baked for app. 40 minutes at 160°C/320°F):
SWISS MERINGUE BUTTERCREAM:
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TOOLS USED IN THIS VIDEO*:
Turntable:
Disposable Piping Bags:
Wilton Spatula Set:
PME Plain Edge Side Scraper:
Chess Mold:
Wilton White & Brown Candy Melt:
Wilton Ribbon Embosser Cutter:
Strip/Ribbon cutter:
Large Ruler:
PME Square Cutter Set:
*Please note some of the above links may be affiliate links. This means that by clicking the link and purchasing items through that link – I receive a small commission on that purchase. This does NOT cost you anything extra :). There is absolutely no pressure of using these links, but it does support my channel and gives me the opportunity to continue making free cake tutorials for you all ;). I appreciate it! Xoxo
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E – M A I L: info@abbyliciousz.nl
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MUSIC CREDITS (Youtube Library):
Funkorama van Kevin MacLeod is gelicentieerd onder een Creative Commons Attribution-licentie (
Bron:
Artiest:
Professional Baker Teaches You How To Make CHECKERBOARD CAKE!
Checkerboard Cake is on the menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipes below!
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Yield: Two 8-inch (20 cm) long cakes
Servings: 24 slices
Prep Time: 1 hour
Cook Time: 30 minutes
Cake:
1 cup (150 g) all-purpose flour, sifted (plaion flour)
1 cup (200 g) granulated sugar (caster sugar)
½ cup (60 g) ground almonds (almond meal)
1/2 tsp (2 mL) baking powder
¼ tsp (1 mL) salt
¾ cup (175 g) unsalted butter, at room temperature and cut into pieces
3 large eggs at room temperature
2 Tbsp (30 mL) milk
1 tsp (5 mL) vanilla extract
pink food colouring paste
For Assembly:
¾ cup (175 mL) apricot jam, heated and strained and then chilled
1 recipe (450 g) homemade marzipan
Directions
1. Preheat the oven to 350 F (180 C). Grease 2 loaf pans that have a base measurement about 8-x-4-inches (20-x-10-cm) – a little larger or smaller will work fine. Line the pan with parchment paper.
2. Place the flour, sugar, ground almonds, baking powder and salt in a large mixing bowl or in the bowl of a stand mixer fitted with the paddle attachment. Add the butter and mix in until the mixture is a rough crumbly texture. Whisk the eggs, milk and vanilla together and add all at once to the bowl. Mix first on low speed then increase the speed to medium-high, beating for 2 minutes. Divide the batter in half*, scraping and spreading half of it into one prepared loaf pan. Add a little pink food colouring to the remaining batter, stirring well and then spread this in the other pan. Bake the cake(s) for about 30 minutes, until a tester inserted in the centre of the cake comes out clean. Cool the cake in the pan.
3. To assemble, trim away the outside edges of each cake. Slice each cake into 4 long strips. Trim each strip so that it is square and the brown bottom is trimmed away.
4. Stir the chilled, strained apricot jam to soften it and spread a thin layer over a strip of the pink cake. Top with a strip of yellow cake and repeat this with a second pink & yellow piece. Spread jam on one side of this duo and adhere the other duo, but inverted, so that no two like colours are touching (checkerboard). Repeat this with the remaining 2 pink and yellow cake strips, making two cakes.
5. On a surface lightly dusted with icing sugar, roll out half of the marzipan into a 9-inch (23 cm) square just shy of ¼-inch (6 mm) thick. Spread jam on one long side of the checkerboard cake and lay it, jam side down at one end of the marzipan. Trim the outside edges to the length of the cake. Spread apricot jam on the remaining 3 sides of the cake and roll it up with the marzipan, trimming where the seams meet. Use a pastry crimper or the back of a knife to mark patterns in the cake as you wish. Repeat this with the remaining cake
To serve, slice the cake into ½-inch slices. The cake will keep, well-wrapped (no need to refrigerate) for up to 5 days.
* To divide the batter evenly, weigh the entire batter. Then scrape half of it into the prepared pan and tint the remaining batter.
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