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How To make Cherries & Cream Tiara Cake
BATTER:
1 ea Duncan Hines butter recipe g
3 ea Eggs
1/2 c Butter or margarine
2/3 c Water
MOUSSE:
8 oz Whipped topping
1/2 t Butter flavor
1 cn Cherry pie filling
Batter: Grease Tiara pan (no need to flour) Blend together cake mix, eggs, butter and water on low, until moistened. Mix at medium speed for 4 minutes. Place 2 2/3 cps batter in the pan (you'll have batter left over to make 8 cupcakes) Bake at 375 for 18-21 minutes. Cool in the pan on a rack for 5-10 minutes, then invert cake onto wire rack and allow to cool completely. Mousse: Fold the butter flavor gently into the whipped topping until the color is uniform. Spread evenly in the cooled cake. Refrigerate for 30 minutes. Spoon the pie filling over the mousse, leaving an edge
of mousse showing. Chill 2 more hours.
How To make Cherries & Cream Tiara Cake's Videos
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today you'll learn how to make Turkish Milk Cake Recipe ???? By Chef Hafsa
you'll need following ingredients to make this recipe
for caramel sauce
1/2 cup sugar
3 tbsp butter at room temp
1/4 cup fresh cream at room temp
for sponge
4 egg
1/2 cup sugar 100g
1 tsp essence vanilla
1 pinch salt
1 cup flour 125g
whipping cream 1/2 cup
for milk syrup
1 + 1/2 cup milk
1/2 cup condense milk
1/4 cup whipping cream
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Cherry Crown Cakes | Кекс С Вишней
Sponge Cake
Ingredients:
Butter 3/4 cups
Sugar 1 1/2 cups
Eggs 2
Vanilla 1 1/2 tsp
Flour 2 1/2 cups
Baking powder 2 1/2 tsp
Salt 1 tsp
Milk 300 gr.
For decoration
Cherries (fresh or canned)
Water
Sugar
Starch if needed
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FLUFFY & RICH Chocolate Cake Recipe | Chocolate Strawberry Shortcake
We are making a very fluffy and light yet rich chocolate cake today. Amazing chocolate cakes do not always have to be very heavy! This cake is the proof ;) I’m sharing a lot of tips and tricks of pastry making step by step, I hope you’ll enjoy and find it very useful!!
[INGREDIENTS FOR CHOCOLATE SPONGE]
For 2 6”(15cm) pans or 1 8”(20cm)
• Egg: 4 large eggs (about 228g/ 8oz)
• Granulated sugar: 140g (4.9oz)
• Cake flour: 90g (3.2oz)
• Cocoa powder: 20g (0.7oz)
• Milk: 30g (1oz, about 2 Tbsp)
• Oil: 40g (1.4oz)
FOR CAKE SYRUP(For 2 6” or 1 8” cake):
• Water: 45g (about 3 Tbsp, 1.6oz)
• Granulated sugar: 30g (1oz)
Watch this video for more detailed tips and tricks:
[FLUFFY CHOCOLATE SPONGE CAKE]
* The recipe listed in the video is a half batch of today’s amount. Today, I did double the amount. Just to let you know!
BAKE with 355F/180C for about 23-35 mins, depending on the size of your cake.
*Adjust the time and temperature depending on the oven and size of your cakes.
[INGREDIENTS FOR CHOCOLATE CREAM]
(For 2 6” or 1 8” cake)
• Dark chocolate (Today, I used 55% couverture chocolate. A link below.): 200 (7oz)
• Heavy cream (Very warm. I recommend 35-45%): 200g (7oz)
• Heavy cream (Very cold. I recommend 35-45%): 550g (19.4oz)
• Granulated sugar: 25g (0.9oz)
[FOR TOPPINGS/FILLINGS]
• Fresh strawberries
• Fresh raspberries
• Dark chocolate (Same kind as the cream)
• Gold leaf
• Edible gold powder
[CHOCOLATE GANACHE]
Dark chocolate (Same kind as the cream): 50g (1.8oz)
Heavy cream: 50g (1.8oz)
Oil (Olive oil this time. Any regular oil is fine.): 10g (about 2 tsp)
* I had a lot left after I used, so you can make a half batch or freeze the rest for the next use!
TOOLS/INGREDIENTS I USED/MENTIONED TODAY:
The following contains affiliate links. By purchasing through them, I earn a teeny tiny commission at no cost to you. Please know I only recommend products I actually used and loved! Thank you for supporting Pastry Living.
[COUVERTURE CHOCOLATE]
[STAND MIXER]
[DISPOSABLE DECORATING BAGS]
[AMERI FOOD COLORINGS]
[PETTY KNIFE]
SET OF 2:
[BAMBOO CHOPPING BOARD]
WATCH OTHER TUTORIALS!:
[JAPANESE STRAWBERRY SHORTCAKE]
[VANILLA CHIFFON CAKE]
[FRUIT CREAM BUNS]
ANY QUESTION? Let me know in the comment section below!????
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Food Color gel (Brand: Americolor)
-Super Red
-Chocolate Brown
-Sky Blue
Piping tips (Brand: Ateco)
68, 869, 32, 21, 8, 070
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INGREDIENTS
—————————
All purpose flour (Maida) - 1 & 1/2 cup
Powdered sugar - 1 cup
Custard powder - 1/2 cup
Baking powder - 1 Tsp
Baking soda - 1/2 Tsp
Vegetable oil - 1/2 cup
Milk - 1 cup
Tutti frutti - 2 Tbsp
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