How To make Chocolate Raspberry Buttercreams
-- ===bottom layer=== 4 oz Unsweetened baking c
-hocolate
cut into pieces 1/2 c Butter
2 c Sugar
1 ts Vanilla
4 Eggs
1 c Flour
:
===filling=== 1/2 c Raspberry preserves;
-seedless 2 oz Semisweet chocolate; cut
-into pieces 1 oz Unsweetened baking c
-hocolate cut into pieces 1/3 c Sugar
1/4 c Water
2 Eggs
1 c Butter; softened
:
===glaze=== 1 oz Unsweetened baking chocolate
1 tb Butter
Preheat oven to 350 degrees. Grease 9 x13" pan. Bottom Layer:In a small saucepan over low heat, melt 4 oz. chocolate and 1/2
cup butter, stirring constantly; remove from heat. Cool. In a large bowl, beat 2 cups sugar, vanilla and 4 eggs. Stir in melted chocolate mixture just
until blended. Lightly spoon flour into measuring cup; level off. Stir in flour just until blended. Spread mixture evenly in pan. Bake 25-30 minutes or until set. Cool. Spread raspberry preserves over base. Filling: In a small saucepan over low heat, melt 2 oz semisweet chocolate and 1 oz. unsweetened chocolate, stirring constantly. Remove from heat. In
another small saucepan, bring 1/3 cup sugar and water to a boil. Boil 1 minute. In a large bowl, beat 2 eggs until frothy. Gradually add sugar water mixture and beat on highest speed for 5 minutes or until thick and lemon colored. Gradually add butter a small piece at a time. Beat well after each addition. Add melted chocolate and beat until smooth. Spread over preserves. Glaze: In a small saucepan over low heat, melt chocolate and butter, stirring constantly. Drizzle over filling. Refrigerate 1 hour. Cut into bars. -----
How To make Chocolate Raspberry Buttercreams's Videos
Fresh Raspberry Buttercream Recipe
Learn how to make raspberry buttercream with fresh (or frozen) raspberries! Freeze-dried berries are still my favorite way to flavor buttercream, but this method with fresh berries is a close second ???????? the secret is reducing the raspberry purée to evaporate most of the liquid + amplify the flavor. Full recipe + cake pairing ideas here:
FRESH RASPBERRY BUTTERCREAM
YIELD: 3 Cups
INGREDIENTS:
5 Oz (1 Cup) fresh raspberries see notes for using frozen raspberries
1 Cup (226g) unsalted butter, room temperature
3 1/2 Cups (420g) powdered sugar
pinch of salt
INSTRUCTIONS:
1. Purée the raspberries in a food processor, then place in a small saucepan set over medium heat. Bring to a boil, then reduce the heat to low and simmer for 10-15 minutes, until it becomes jam-like and has reduced by half. You’ll end up with about ¼ Cup of reduced purèe after this step. Let it cool completely to room temperature before moving on.
2. With a hand mixer or paddle attachment on your stand mixer, beat the butter on medium-high until it’s creamy, about 5 minutes. Add the powdered sugar about a cup at a time and mix on low speed until fully incorporated.
3. Add the (room temperature!) reduced raspberry purèe and a pinch of salt. Continue mixing on low speed until fully incorporated and smooth.
My Freeze-Dried Raspberry Buttercream Recipe:
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Best Chocolate Raspberry Cupcakes Recipe
Chocolate and raspberry are two flavors that work tremendously well together. The richness of the chocolate batter contrasts brilliantly along with a fresh raspberry buttercream, making this one dreamy cupcake recipe!
#Recipe #Chocolate #Cupcakes
Read Full Recipe:
Raspberry White Chocolate Cupcakes | Cupcake Jemma
Tangy raspberry sponges filled with raspberry goo, topped with a duo of raspberry & white chocolate buttercream, finished with a raspberry & white chocolate bark? Is that too much raspberry..? NEVER! Sally is back to show you how to make this Crumbs & Doilies classic!
Raspberry Goo
400g Fresh or Frozen Raspberries
225g Caster Sugar
Cupcakes
125g Self Raising Flour
125g Caster Sugar
1/4 tsp Bicarb
30g White Chocolate Chips
125g Soft Butter
2 Eggs
1.5 tbsp Milk
1-2 tbsp Raspberry Goo
Buttercream
285g Softened Unsalted Butter
450g Icing Sugar
130g White Chocolate
Raspberry Goo
Milk to loosen
Chocolate Bark
100g White Chocolate
Handful Freeze Dried Raspberries
✨????HAVE YOU GOT A COPY OF THE CRUMBS & DOILIES BOOK YET?!????✨
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Grab a copy of the Crumbs & Doilies book from Amazon just here
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Grab yourself a signed copy of The Crumbs & Doilies Book - international shipping is available on the Cupcake Jemma website! All shipping info is on our websites!
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How to make Vanilla, Chocolate and Raspberry Buttercream
This is my very first video here at Cakes, Cooking and more! I have many more planned and will be uploading them every Thursday.
I hope you enjoy this video on making your very own speciality buttercreams!
*************
Vanilla Buttercream
*3 cups powdered sugar
*1/3 cup unsalted butter
*2 teaspoons vanilla extract
*1-2 tablespoons milk( I prefer whole milk)
Step 1: Beat softened butter with mixer til lightly whipped.
Step 2: Add vanilla, milk and half of the powdered sugar. Mix til well blended.
Step 3: Add rest of powdered sugar and mix til all is blended.
Chocolate Buttercream
*3 cups powdered sugar
*1/3 cup unsalted butter
*3-4 tablespoons milk
*2 teaspoons vanilla extract
*3 oz unsweetened chocolate chips (You can use baking chocolate for this part)
Step 1: Heat milk and butter in microwave at 30second intervels until very warm, not quite boiling.
Step 2: Pour mixture on top of chocolate and stir til mostly melted.
Step 3: Pour mixture and vanilla onto your powdered sugar and all is blended and smooth.
Raspberry Buttercream
*1 cup unsalted butter
*1/2 teaspoon vanilla extract
*3 cups powdered sugar
*1/2 cup raspberry liqueur ( You can use raspberry simple syrup instead)
Step 1: Beat softened butter with mixer til lightly whipped.
Step 2: Add vanilla, milk, raspberry liqueur and half of the powdered sugar. Mix til well blended.
Step 3: Add rest of powdered sugar and mix til all is blended.
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RASPBERRY CAKE FILLING RECIPE
This is my favorite raspberry cake filling recipe that I used to make all the time when I made cakes as my profession. I hope you all like it!
Raspberry Cake Filling Recipe:
24 ounces of frozen raspberries
1 1/3 cup water
2 cups granulated sugar
2 tablespoons of lemon juice
6 tablespoons of cornstarch dissolved in ½ cup water
Combine raspberries, water, sugar and lemon juice in a saucepan and bring to a boil. Once it has started boiling, turn down the heat and let the mixture simmer until the raspberries have completely broken down.
Remove from the heat and pour the mixture through a mesh strainer to remove the seeds.
Dissolve cornstarch into ½ cup water.
Pour the raspberry mixture back into the pan, and whisk in the cornstarch mixture.
Bring the mixture back up to a boil and simmer until it is thick and bubbly, whisking as needed.
Pour the mixture into a bowl and allow it to cool completely.
*I originally got this recipe from a website called Cake Central about 10 years ago! Enjoy!
Super Easy Vanilla Cake Mix Recipe
This cake recipe is simple to make and so delicious! It stays moist, is easy to work with and carve, and is stable enough to cover in fondant. This recipe makes two 8 round cakes and two 6 round cakes which is more than what I'm showing in the video. You can save the extra cake for later by freezing it! Just cover it in plastic wrap and then a layer of foil and it should last for a couple months. :)
Ingredients
• 2 boxes white cake mix (I use Betty Crocker or Duncan Hines)
• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1 1/2 tsp salt
• 2 2/3 cups water
• 1/4 cup melted butter
• 4 tsp vanilla extract
• 2 cups sour cream (room temp)
• 6 large eggs (room temp)
Instructions
1. Preheat oven to 325 degrees F.
2. Prepare pans by lining with parchment paper and spraying sides with baking spray with flour.
3. Combine all dry ingredients in mixing bowl. (I like to run the cake mixes through a sieve to get out all the lumps) Whisk together the dry ingredients.
4. Add the remaining ingredients and mix on medium speed for a couple of minutes.
5. Bake for 40 – 60 minutes depending on the size of your cake pans. Start checking with a toothpick around 40 minutes.
6. This will make two 6” round cakes and two 8” round cakes that are 2” deep.
Swiss Meringue Recipe -
#RaspberryCakeFilling
#CakeDecorating
#Raspberries
WHITE CHOCOLATE RASPBERRY CAKE RECIPE || Janie's Sweets
Hello my pretties. Check out this super easy tutorial on how to make a white chocolate raspberry cake. I am well aware that fall is in the air already but I just couldn't resist the delicious summer flavors of this cake. It is the perfect combination between sweet and tart and I bet you you will not be able to resist eating the whole thing. Check out the video for the step by step instructions. Hope you enjoy!
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LAST VIDEO:
EASY BUTTERCREAM TUTORIAL:
INGREDIENTS:
CAKE
9 oz of flour
9 oz of sugar
1.5 tbsp of baking powder
1 cup of milk
1.5 sticks of butter
3 eggs
1 tbs of vanilla extract
1/4 cup of vegetable oil
OTHER INGREDIENTS
White chocolate ganash (recipe to come soon)
Berries of your choice
EASY BUTTERCREAM TUTORIAL: