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How To make Feathery Fudge Cake
2 1/2 Squares (2 1/2 Ounces)
-Unsweetened Baking -Chocolate Broken Into Pieces 3/4 c (6 Ounces) Butter Or
-Margarine, Softened 2 c Sugar
1 ts Vanilla Extract
2 lg Eggs
2 1/4 c Unbleached All-Purpose Flour
1 1/4 ts Baking Soda
1/2 ts Salt
1 1/3 c Water
Yield: 10 To 12 Servings Pre-heat the oven to 350 Degrees F. In a small microwave safe bowl, place the chocolate and microwave on HIGH (100 %) power for 1 1/2 to 2 minutes or until smooth when stirred; set aside to cool slightly. Grease and flour two 9 inch round baking pans. In a large mixing bowl, beat the butter, sugar,
and vanilla until light and fluffy. Add the eggs and cooled chocolate blending well. In a separate bowl, stir together the flour, baking soda and salt; add alternately with the water to the chocolate mixture beating well after each addition. Pour the batter evenly into the 2 prepared pans. Bake for 35 to 40 minutes or until a wooden pick inserted in the middle comes out clean. Cool 10 minutes in the pans and remove from the pans and place on a rack to finish cooling. When the layers are completely cool, frost with any desired frosting.
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How to make Andes Chocolate Cake updated 2017
Cream together all buttercream fixings in a vast bowl until light and feathery, including more powdered sugar if the icing is too free. Include sustenance drops and blend until uniformly consolidated. Include more until you achieve your coveted shading. Best one round cake with peppermint buttercream, then place the second cake on top of it.
New Filler Flowers Class!
Introducing the latest sugar flower class from @TheBotanicalCakeStudio. Learn how to create a selection of Clare's favourite filler flowers for wedding cakes: astilbe, cherry caramel phlox and 2 varieties of scabiosa.
Get the class here
So what's included in the class?
+ Lifetime access, meaning you can learn any time and at your own pace
+ The Botanical Cake Studio Flower Paste recipe
+ How to create a selection of filler flowers including astilbe, cherry caramel phlox and 2 varieties of scabiosa
+ How to mix your own natural colour palettes to achieve a lifelike finish when dusting
+ A guide to essential tools
+ Step-by-step videos (subtitled)
+ PDF cheat sheets and petal count guides to help speed up the production process
+ Accompanying Pinterest boards for each flower
+ Access to a private Facebook group where Clare will be on hand to help troubleshoot any problems giving you a unique 1-1 experience
Find the class inspiration boards on Pinterest here
Lots of useful tips and inspiration on The Botanical Cake Studio Blog here
Join the FREE Facebook group here
#sugarflowers #gumpaste #gumpasteflowers
How to make Peanut Butter Cup Cookies updated 2017
Preheat stove to 375 degrees F (190 degrees C). Filter together the flour, salt and preparing pop; put aside. Cream together the spread, sugar, nutty spread and dark colored sugar until feathery. Beat in the egg, vanilla and drain. Heat at 375 degrees for around 8 minutes.
Raspberry Dessert Cups with White Chocolate Cheesecake - Recipe by Cupcake Addiction
For the printable recipe click here:
Today I made an indulgent dessert recipe to rival any professional.
White chocolate & raspberry is one of my favourite combinations and these delicious little cups of goodness are to die for!
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Ingredients:
10 white cookies (graham crackers, shortbread etc) crushed
3 tbsp melted butter
Raspberry Topping:
24 ounces of raspberries
1 cup sugar
1 cup water
White Chocolate Cheesecake:
1 sheet of unflavored gelatine OR 1 tbsp gelatine powder
1 tsp vanilla (extract or essence)
1 can (14 ounces) sweetened condensed milk
1 cup (1/2 pint) heavy whipping cream
2/3 cup water (this is to soak the gelatine sheet in OR to mix the gelatine powder with 5 mites prior to using)
1 x 8 ounce brick of cream cheese, softened
150g (5.5oz) white chocolate melts, melted
To garnish: fresh raspberries, fresh mint leaves
Tools:
Spoon
Serving Cups
Saucepan
Strainer
Electric Hand Mixer
Parchment paper
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I'd love to see pics of your cakes and cake pops on ANY of the above -- You all know how mine turn out -- now show me YOUR creations!
Xx Elise
DINNER ROLLS (SUPER SOFT)/How To Make Soft/Fluffy Milk Bread
Recipe:
Flour=600grams
Dry yeast=1 Teaspoon
Salt=1 1/2 Teaspoon
Warm water=1/2 Cup
Sugar=1/4 Cup
Warm Milk=1 Cup
Eggs= 3 (1 for Brushing the top)
Butter=50g(unsalted)
Procedure:
1=out of the sugar, take out 2teaspoons.
2=Combine warm water, yeast and the 2teaspoons of sugar.
3=stir until the mixture dissolves.
4=cover and leave for 5-7minutes to prove(creamy foam).
5=in a bowl, combine Salt, Flour, and the remaining Sugar.
6=make a well in the center of the Flour, and pour the ilk, the Eggs and the Butter(melted mine in the Microwave).
7=mix until you have a sticky dough.
8=cover and keep in a warm place to rise like 1-2 hours.
9=Once it has risen, punch the dough to release the air.
10=work with extra flour, knead to get a smoother dough.
11=cut into a smaller desired Shapes/Sizes.
12= grease the Baking Pan .
13=put the dough in the greased Pan, and cover with greased plastic Wrap to avoid it sticky to the dough.
14=cover and put in a warm place to rise for 40-1hour depending in the house temperature.
15=Brush the top with beaten egg for a golden brown color.
16=Bake in 180-200 degrees(up and down Heating) for 15-25minutes.
******I removed a little dough and added Turmeric and Cardamom to it before keeping it to rise.******
#DinnerRolls#Soft#fluffy#classic#Milkbread