Learn how to make 3 types of basic Chocolate Cigars to decorate and apply on your cakes and desserts
In this video you will learn the correct technique on how to lay and prepare your chocolate on your work top in order to make chocolate cigars. The correct technique on how to cool the chocolate down in order to get it to the perfect temperature in order to scrap out the cigars perfectly. A little temperature variation in the chocolate can ruin the cigars so we also teach you on how to get your chocolate back to the correct state if it exceeds the ideal cooling time. The first type of Cigar is just a plain one. The second type is a striped cigar with combination of dark and white chocolate and the third one which personally is my favourite a white chocolate cigar with swirls of dark chocolate design. These are easy to make and look stunning on your cakes and other desserts. Remember you might not get it perfect in the first shot, but keep practicing and you will definitely get it right. Thats the key!!
Link for how to melt chocolate.
Learn the correct way to melt compound chocolate at home with double boiler(steam) or microwave
How to make a Quick and easy Eggless Double Truffle Cake layered with truffle & praline nuts
This video shows how to layer a chocolate cake using chocolate truffle. Apart from learning how to make 2 types of quick chocolate truffle sauce one for layering and one for covering the cake, you will also learn how to add layers of chocolate truffle, chocolate shavings, Choco chip, praline and/or other ingredients that you may wish to add in between your cake sponge layers to make it so creamy that it melts in your mouth in seconds. The video includes easy shell decoration using an icing bag with a nozzle along with beautiful chocolate garnishes. Enjoy the video and make sure you listen to the secret tips carefully!!
Correction pls place the cake in the fridge to chill for 30 mins not in the freezer
Ingredients for Chocolate Truffle Sauce (Ganache)
Chocolate - 3 Cups
Cream - 12 tbsp
Butter - 3 tbsp
Ingredients for Layering Chocolate Cake
Hot Water - 1/2 Cup
Sugar - 1 tbsp
Ingredients for Truffle Sauce to Cover the Cake
Chocolate - 1 Cup
Cream - 5 tbsp
EASY Pirate Treasure Chest Cake | Pinch of Luck
Today I made this Easy Pirate Treasure Chest Cake! Perfect for your Ship Mate! I am not a professional, by far, but I enjoy spreading the joy with yummy treats! Tell me what you would like to see!
T-Shirt Shoppe:
You will need:
Tools:
Mixer -
Mixing bowl -
Spatula -
Measuring cups -
9 X 13 pan -
Cooling rack -
Cake board -
Cake spinner -
Cake Knife -
Icing spatula -
Ingredients:
1 Chocolate cake box or make your own recipe
Chocolate icing
Chocolate coins -
3 packages of 6 bars of Kit-Kats
Graham cracker crumbs
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#PinchofLuck
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how to make kit kat treasure cake | cake recipe | kit kat cake | by worldwide cooking recipes
how to make kit kat treasure cake | cake recipe | kit kat cake | by worldwide cooking recipes
#kitkat , #kitkatcake , #cakerecipes
Kit Kat Treasure Cake
The Scran Line - Sn 15/Ep 65
Honestly, is there any treasure greater than chocolate?
SERVINGS:
serving time15
INGREDIENTS
Cake
350 g (121/2 oz/21/3 cups) plain (all-purpose) flour
450 g (1 lb) caster (superfine) sugar
100 g (31/2 oz) cocoa powder
1 teaspoon bicarbonate of soda (baking soda)
1 teaspoon fine salt
350 g (121/2 oz) unsalted butter, softened
4 large eggs, at room temperature
350 ml (12 fl oz) full-cream (whole) milk
Ganache
400g dark chocolate
200ml thickened/whipping cream
Decorations
X4 175g kit kat bars
100g dark chocolate, melted
300g gold foil covered chocolate coins
100g assorted coloured sprinkles
200g vanilla cookies, crushed
INSTRUCTIONS
Ganache
Add chocolate and cream into a large microwave safe bowl. Microwave for 20 seconds at a time, mixing each time until smooth. Cover with plastic wrap and set aside to set. Alternatively, you may melt it using a double boiler. Fill a medium sized pot with 1/3 of the way with water. Bring to a boil. Place bowl with chocolate and cream over the top and gently mix until mixture is completely melted and smooth. To soften the ganache to spreading or piping consistency microwave for 10 seconds at a time, mixing each time with a large spatula until it reaches the right consistency. Allow to set at room temp.
Kit Kat treasure box
To make the Kit Kat treasure box, you’ll need two rectangle Kit Kat chocolate bars 9 Kit Kat sticks in width. You’ll also need two Kit Kat rectangles measuring 5 Kit Kat sticks long.
To stick everything together dip the 5 stick long bar in some melted dark chocolate and stick it to the end of the long chocolate bar. Hold it there for 30 seconds until it’s set enough to not fall over. Repeat with the other 5 stick bar on the other end. Then add some melted chocolate on top of the two short kit kat bars and stick the second long kit kat bar on top to create a box shape.
To add the lid, add some dark chocolate on top of one of the 9 stick long chocolate bars and add the third long chocolate bar on top. I used some paper straws to help keep it up while it set. Chill for 1 hour before using.
Cake
Preheat a fan-forced oven to 160°C (320°F) or a conventional oven to 180°C (350°F). Spray two 20 cm (8 in) cake tins with oil spray and line the bottoms with baking paper. Set aside.
Add the flour, sugar, cocoa powder, bicarbonate of soda and salt to a large mixing bowl and mix with a hand mixer until well combined.
Next, add the softened butter and mix on low speed until the batter reaches a crumbly, sand-like texture.
Add the eggs and milk and mix again on low speed until all the dry ingredients are incorporated. Scrape down the side of the bowl and mix for another 20 seconds. It’s at this point that you can add any additional flavourings or food-gel colourings to the batter.
Divide the cake mixture between the two tins. I find that using an ice-cream scoop makes it easy to distribute the batter evenly, ensuring that all three cakes will bake at the same rate.
Bake for 50–60 minutes, or until a toothpick inserted in the middle a cake comes out clean. If the toothpick is coated with wet batter, continue baking, for 10 minutes at a time, until fully baked.
Allow the cakes to cool to room temperature in the tins, then chill them in the fridge overnight. Chilling your cakes overnight makes them easier to trim and decorate, so I always bake my cakes the day before I decorate them.
To trim your chilled cakes, use a cake leveller or large serrated knife to carefully trim the crust off the top of each cake before you trim each cake in half. You’ll end up with 6 layers of cake.
To crumb coat your cake, add a dab of ganache onto an 8” cake board or flat serving plate. Use a small offset spatula to spread the frosting around before adding the first cake layer. Gently press down the centre of the cake layer to make sure it’s stuck to the ganache underneath.
Add ganache to a piping bag and frost a ring around the top of the cake. Fill the centre with more ganache. Use your small offset spatula to smoothen out the ganache frosting before you add the next layer of cake.
Add more ganache around and top and sides of the cake. Use the small spatula to smoothen out the top and sides of the cake, taking care to fill in any gaps in between each layer of cake.
Use a cake scraper (otherwise known as a bench scraper) to smoothen out the frosting on the sides and top. Get it as neat as you can.
Carefully place the Kit Kat treasure box on top before sprinkling the crushed vanilla cookies all around.
Fill the treasure box with gold coin chocolates and place some coloured sprinkles around.
To serve take the Kit Kat box off and cut into slices.