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======= coffee recipe =================================================
Toffee coffee mix.
Ingredients:
1/2 cup instant coffee
1 cup instant non-fat dry milk powder
1/2 cup powdered coffee creamer
1/2 cup brown sugar
1 teaspoon dry fat-free butter flakes. like Butter Buds (optional. but good)
Pinch salt
Direction:
1/4 cup store-bought butterscotch flavored instant pudding mix (optional. but good)
Measure all of the ingredients into a clean. dry bowl. Use a fork to combine everything evenly.
If you are ambitious. you can powder everything in a blender. Transfer the mixture to a
reseal able container. or a pretty jar. Makes 2 1/2 cups.
This recipe has a creamy. caramel. toffee flavor. It reminds me of hot chocolate. only with a
toffee flavor instead of a chocolaty flavor. Did that make sense? It's smooth. creamy fullness is
similar to hot chocolate. only with a caramel note instead of a chocolate blast. Hmmm. not much better. Okay. I'll try again later. maybe all of the brain cells will be working then.
To Prepare: Combine 3/4 cup of boiling water and 3 tablespoons of the dry mix in a coffee cup.
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#coffeetips,#latteart,#sweet,#barista,#Arabica,#delicious,#bakery,#chocolate,#latte,#bakery
Coffee Caramel Cake with Coffee Macarons & Chocolate Ganache - AMAZING!!!
FULL RECIPE HERE:
The BEST ever coffee cake recipe!! Moist buttermilk coffee cake layers are flavored with Kahlua and frosted with a salted caramel frosting. Glossy chocolate ganache finishes the top of the cake and coffee macarons garnish the top! This decadent and delicious-beyond-words cake is very simple to put together! A coffee-caramel-chocolate lover's dream!
COFFEE MACARONS RECIPE:
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Chocolate Espresso Martini Fillo Cake Recipe
This delicious recipe is a moreish combination of chocolate, coffee, almonds and coffee syrup soaked Fillo Pastry. Enjoy the full recipe at antonioufillo.com.au
Rich Coffee Cotton Sponge Cake Recipe
Rich Coffee Cotton Sponge Cake – Coffee is my big time favourite. In fact, I can’t live with having a cup a coffee everyday. Not forgetting, coffee cake is also one of my favourite flavour of all time. If you love coffee, you’ll love coffee cake too. You might think it’s a bitter cake. No, it’s not bitter at all. The cake is well balanced with cream cheese flavour and whipped cream in it. Although I wanted a darker colour for the cake, never try to attempt to add any cocoa powder in it, that wouldn’t be a coffee flavoured cake. I am using good instant espresso coffee, I didn’t use any coffee essence (I don’t like artificial flavour for coffee) I hope you’re inspired to make this cake. Enjoy!
FOR FULL RECIPE, visit my blog at
Ingredients:
Coffee Sponge Cake
I am using 7x7x3-inch pan
2 tsp instant espresso
2 tbsp hot milk
5 egg yolks
60g (1/3 cup) fine sugar
80g (1/3 cup + 1 tbsp) vegetable oil
80ml (¼ cup + 1 tbsp]) whole milk, room temp
¼ tsp salt
150g (1 ¼ cup]) cake flour
5 egg whites
½ tsp cream of tartar
75g (1/3 cup + 1 tbsp) fine sugar
Cream Cheese Frosting
2½ tsp instant espresso
1 tbsp hot water
400g (1½ cup + 2 tbsp) whipping cream [I have used a sweetened whipping cream. if yours is not sweetened, just add 30g or 2 tbsp sugar]
170g (¾ cup) cream cheese
coffee syrup (2 tsp coffee +2 tsp sugar +1 tbsp hot water)
Toasted walnuts (sprinkles)
tip #869 for the deco piping
Instructions:
Coffee Sponge Cake
1. Preheat oven at 160°C/320°F.
2. Dissolve espresso powder in hot water. Make sure there is no coffee lumps. Set aside.
3. Separate the eggs, one bowl with egg whites and the other with egg yolks.
4. In the egg yolks bowl, add in the sugar. Mix until well combined or until the colour is slightly pale. Add the oil and then milk, mix until well combined respectively.
5. Add in the espresso coffee mix. Add salt. If you wish to add coffee essence, you can add ½ tsp, but I prefer pure coffee flavour. Mix until well combined.
6. Sift the cake flour in 3 batches. Use a whisk to gently mix the batter. Mix just until the flour disappear, do not over mix. Set aside.
7. In the bowl of egg whites, add cream of tartar. Mix on low speed for few seconds until foamy. Add the sugar in 3 batches. After adding the first batch, increase speed to high and continue mixing. After add the last batch of sugar, mix until stiff peaks formed. It’s important that you reach stiff peaks as this is the key to rise the cake.
8. Add the egg white meringue into the yolk batter in 3 batches. Use a whisk to gently mix just until the white disappear, do not over mix. Mix in a circular motion. Switch to a spatula to scrape the bowl to ensure even mixing.
9. Transfer the batter into a 7x7x3-inch pan, greased and lined with parchment paper. Use a chopsticks or a skewer to do as shown to release trapped air bubbles. Tap the pan on the table few times to further release air bubbles.
10. Bake in preheated oven at 160°C/320°F for about 50-55 min, or until inserted skewer comes out clean.
11. Let the cake cool on cooling rack before slicing the cake.
12. This is cake, I slice into 4 layers so that I want to add more cream frosting in between. Set aside while working on the next step.
Cream Cheese Frosting
1. In a chilled bowl, add the whipping cream. Chill bowl will help thickened up the cream fast and stable. Mix on low speed for few seconds.
2. Add in the cream cheese. Continue mixing on low speed for few seconds, then increase to high speed. Mix until the mixture is stiff, be careful not to over mix. Stop the mixing to check the consistency every 10 seconds. As soon as it reaches stiff, stop the mixing. Transfer about a quarter cream into a piping bag. I am just doing a variation to give the cake some colour contrast. This is optional. Set aside.
3. For the remaining cream, add the espresso coffee mixture. Give it a quick mix, just until combined. Do not over mix as it has already reached stiff earlier. Transfer into a piping bag and time to assemble the cake.
Assemble the cake
1. Get ready the coffee syrup and the 2 flavoured frostings.
2. Chill the cake before trimming the sides.
3. Combined the remaining two flavoured frosting into another piping bag to pipe some deco. I am using tip #869.
4. Cake is ready to serve.
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