Vintage Cake Using Whipped Cream - How To Make Vintage Cake - Father's Day Cake
Hi Everyone!
In this video, I will be sharing how to make a soft genoise sponge cake filled with strawberry jam and how to prepare a frosting using fresh cream. I will also be demonstrating how to decorate with vintage style piping. In my next video, I will be sharing my buttercream recipe that many of you have requested so please look forward to it. :)
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Vanilla Sponge Ingredients:
4 Eggs
80g Sugar
120g Plain Flour
1tsp Baking Powder
30g Unsalted Butter
30g Oil or Milk
1tsp Vanilla
Sugar Syrup(1:1 ratio)
Cream:
550g Whipping Cream
2-4tbsp Condensed Milk
Note - Feel free to use other forms of sweeteners
Instruction:
1. Cake: Preheat oven to 170C. Prepare tin 6 inches.
2. Mix egg, vanilla, and sugar until combined.
3. Place it in a bowl of hot water and mix while increasing the temp to 37C-42C.
4. Whip the egg mixture on medium-high speed until ribbony consistency for about 4 minutes.
5. Whip on low speed to remove air bubbles for 1 minute.
6. Add sifted flour and baking powder in 2 stages and fold gently until combined.
7. Add 2 scoops of batter into the butter/oil mixture and mix.
9. Pour the mixture into the main batter and fold gently until combined.
10. Pour the batter into a 6-inch lined tin and bake at 170C for 25-30 mins.
Colours -
Colour Mill Mint
Colour Mill Emerald Gren
Colour Mill Forest
Piping Tips used -
Amazon 6B
Wilton Tip No 16
Wilton Tip No 18
Wilton Tip No. 3
Wilton Tip No. 32
????Music provided by BGM President
????Track: A Summer Night's Dream -
Homemade Black Forest Cake
This is an EASY Black Forest Cake recipe with Cherry Filling and Kirschwasser, just like an Authentic Black Forest Gateau! This is a German cake that makes for a Valentine's Day special treat - the use of kirsch truly makes this a classic black forest cake recipe. Check out all of my other dessert recipes!
0:00 Intro and Ingredients
1:10 Line your Pan, Mix Dry Ingredients, Whip Egg Whites
2:00 Add Sugar for Stiff Peak, then Whip Yolks with Sugar
2:50 Add Vanilla, Water, Dry Mix; Fold into Egg Whites
3:45 Add Batter to Pans, Bake at 375
4:20 Make Cherry Filling
5:45 Make Simple Syrup
6:45 Make Whipped Cream
7:30 Make Chocolate Shavings, Assemble the Cake
8:50 Icing and Finishing the Cake
9:56 Plating and Tasting
Cake
6 Large Eggs- Separated
3/4 Cup Sugar- to be used in Whipping Egg whites
1/2 Cup Sugar to be used with Egg yolks
1 1/2 Teaspoons Vanilla
3/4 Cup All Purpose Flour
1/2 Cup Cocoa
3/4 Teaspoon Baking Powder
1/4 plus 1/8 Teaspoon Baking Soda
1/4 Teaspoon Salt
1/2 Cup Water
Cherry Filling
3 Pounds Cherries- Pits and stems removed
3/4 Cup Sugar
2 Tablespoons Corn Starch
1 1/2 Tables Water to be used with corn starch
1 Teaspoon Lemon Juice
1/4 Cup water to cook Cherries
Simple Syrup 3/4 Cup Water
3/4 Cup Sugar
1/3 Cup Cherry Brandy
Whip Cream
1 Quart Heavy Whipping Cream
1/12 Cups Confectioners Sugar
1 1/2 Tablespoons Vanilla
For Decorated
12 Ounces Mini Chocolate Chips
1/2 Pound Milk Chocolate Block for Shavings
Happy Cooking!!!
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Victorinox Fibrox Pro Chef's Knife, 8-Inch
Forschner/Victorinox Chef's Knife, 6 in Straight,
Victorinox 10 Inch Fibrox Pro Chef's Knife
Victorinox 1-Piece Paring Knife Fibrox Handle 3-1/4-Inch
Victorinox Forschner Swiss Classic 14-piece Walnut Swivel Knife Block Set
Forschner Channel Knife-This is what I use to use to make lines on my fruit Platters This is the Best Knife Sharpener- I highly recommend this.
Cuisinart 11-Piece Professional Stainless Cookware Set
Calphalon Simply Pots and Pans Set, 10 Piece Cookware Set, Nonstick
Oster Blender | Pro 1200 with Glass Jar, 24-Ounce
Ninja Bl660 Professional Counter Top Blender
Cuisinart SPB-600FR SmartPower Deluxe Die Cast Blender
Fullstar Mandolin Vegetable Slicer-
Stainless Steel Mandolin Slicer-
딸기주머니 케이크 촉촉한 제누아즈 쫀쫀한 생크림 믿고 만들어요/Strawberry Cake, Moist genoise, Stable whipped cream
조꽁드의 베이킹 클래스 바로가기 :
* 더 자세한 설명은 자막을 켜 주세요.
안녕하세요 조꽁드 입니다. ^^
봄을 기다리는 마음으로 딸기 생크림 케이크를 오랜만에 만들어 보았습니다.
기본 제누아즈에 노른자 비율을 높여 방법은 심플하지만 더 촉촉하게 만들었어요.
제누아즈는 1호 사이즈에 약 6cm 높이로 1.5cm 두께의 시트가 4장 나와요.
마스카포네를 추가하여 더욱 고소하고 설탕 대신 슈가파우더을 넣어 좀 더 쫀쫀해진 생크림을 얹어 보았습니다.
아이싱 크림에 힘이 있어 샌딩 할 때 딸기를 잘 잡아주고 쉽게 무너지지 않아요.
둥글둥글한 주머니 모양으로 아이싱을하고 딸기를 올려 딸기가 가득 들어 있는 주머니 모양입니다.
귀여운 디자인이 딸기 케이크라는 이미지와 잘 어울리는것 같네요.
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♥︎ 조꽁드 Joconde’s Baking ♥︎
온라인 베이킹클래스:
인스타:
블로그:
유튜브:
이메일: Joconde.hur@gmail.com
—————————————————————————————————
재료
♥︎ 제누아즈 (1호 사이즈 지름 15cm)
박력분 90
달걀 노른자 4
달걀흰자 88g
슈가파우더 95g
물엿 8g
버터 28g
우유 33g
♥︎ 아이싱용 생크림
생크림 400g
마스카포네 치즈 100g
슈가파우더 45g
♥︎ 데코용 생크림
생크림 100g
마스카포네 치즈 25g
슈가파우더 10g
* 데코용 생크림은 처음부터 아이싱용 크림과 한꺼번에 만들어 사용해도 상관없습니다.
저는 마지막에 새로 만드는것이 좀더 안정적인것 같아서 이렇게 했습니다.
♥︎ 도구
126번 장미 깍지
3번 원형깍지
핑크 식용색소 약간
* Please turn on subtitles for more details.
Hi, I am Joconde. ^^
Waiting for spring, I made a strawberry whipped cream cake.
By increasing the ratio of the yolk to the basic Genoise,I madeit moister.
Gnoise comes out about 6cm high and you can get 4 cake sheets 1.5cm thick.
I added mascarpone cheese to make whipped cream taste milkier. Instead of sugar, I put icing sugar that helps whipped cream stable so cream holds strawberries well.
Icing it in a sphere shape and putting strawberries on it, it looks like a sack full of strawberries.
This cute design goes well with strawberry cake.
Ingredients
♥︎ Genoise (15cm/6inch)
90 cake flour
4 egg yolks
88g egg whites
95g sugar
8g corn syrup
28g butter
33g milk
♥︎ whipped cream for icing
400g heavy cream
100g mascarpone cheese
45g icing sugar
♥︎ whipped cream for Deco
100g heavy cream
25g mascarpone cheese
10g icing sugar
*It is okay to make whipped cream for icing and for decorating together.
But I just believe, it seems more stable to make a whipped cream again for decoration.
♥︎ tools
No.126 rose piping tip
No.3 round piping tip
A little pink food coloring
A Cake So Good that Cake Haters Love it! (Vintage Cherry Dr. Pepper Cake with a Twist)
Season 2 Episode #4 - This is my take on a Cherry Dr. Pepper cake - vintage cake with a twist! Plus, I'll show you a fun way to preserve your favorite family vacations. Subscribe for more!
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My Favorite Vanilla Bean Paste:
Easy Vanilla Bean Custard:
¼ cup granulated sugar
2 tbsp corn starch
⅛ tsp sea salt (if using table salt, use half the amount)
3 large egg yolks (save the whites for another use)
1 ¼ cups whole milk
¼ cup heavy whipping cream
1 Tbsp vanilla bean paste (1 vanilla bean, seeds scraped)
2 tbsp unsalted butter
In a saucepan, whisk together the sugar, corn starch and salt.
Whisk in the egg yolks until smooth, then gradually whisk in the milk and cream.
Add vanilla bean paste. Whisk the vanilla bean seeds into the custard.
Cook the custard over medium heat, whisking constantly, until the custard begins to thicken and bubble – this should take about 8-10 minutes. Once it begins to bubble, continue to cook for 1 full minute while whisking.
Remove from the heat and whisk in the butter.
Chill custard 2-4 hours before eating.
Lindsey's Cherry Dr. Pepper Cake
CAKE
1 box white cake mix ( plus ingredients needed on back of box, replacing water with Cherry Dr. Pepper)
½ cup Maraschino cherries, chopped
GELATIN
1 ½ cups Cherry Cr. Pepper
3 oz pkg cherry Jello mix
FILLING (vanilla custard recipe above)
TOPPING
2 cups whipping cream
2 Tbsp powdered sugar
1/2 tsp almond extract
6 oz pkg cherry Jello
Make cake mix according to directions on box. Add in sliced maraschino cherries. Bake in to separate round cake pans according to instructions on box. Set aside and cool.
Make gelatin replacing water with Cherry Dr. Pepper, according to directions on package. Poke holes in both cakes with toothpick or thin straw. Pour gelatin liquid over both cakes. Place in fridge for four hours.
Make vanilla custard according to recipe above. Place in fridge.
After four hours, take cakes out of fridge and spread custard over the top of one cake. Stack second cake on top like a sandwich.
For whipped topping, make cherry Jello according to instructions on package. Place in fridge. In a mixer, add 2 cups of whipping cream, powdered sugar and almond extract. Mix together until stiff peaks form. Keep cool in fridge until Jello is set. Remove Jello from fridge and fold into whipping cream. Turn mixer on and whip until topping is smooth and pink. Spread over cake and decorate with maraschino cherries. Place in fridge for 4-24 hours before serving. Serve chilled.
생크림 모음(블루베리,라즈베리,달고나,카라멜) whipped cream compilations(Blueberry,Raspberry,Dalgona,Caramel)
이 번에는, 제가 그동안 만들었던 생크림 케이크 중 플레이버가 가미된 생크림 부분만
골라 모아 보았습니다. 제가 좋아하는 여러가지 생크림이 있는데요,
블루베리생크림, 라즈베리생크림,달고나생크림,그리고 캬라멜 생크림 입니다.
평범한 하얀 생크림이 아주 맛있기는 하지만 좀더 다양한 생크림맛을 원하신 다면 도전해 보세요.
이미 이 크림을 활용한 케이크 영상이 있지만 한 눈에 보면 좀더 활용하시기 좋을것 이라 생각이 듭니다. 비슷한 부분만 편집된것이 좋지 않나요? ㅎㅎ
그 생크림을 사용한 원래 케이크영상의 링크도 걸었으니 전체 케이크를 보고 싶으시면 아래 링크를 따라가 주세요.
모카 생크림, 초콜릿 생크림, 녹차 생크림, 그리고 요거트 생크림등은 이미 레시피가 흔하기 때문에 이번 모음영상에서 제외 했는데요. (아 물론 제 레시피는 평범하진 않지만요 ^^ ) 혹시 원하는 분들이 많으실 경우 기회가 되면 편집해서 올려 볼게요.
또 곧 각종 버터크림 모음 영상도 올려 볼까 해요. ^^
바로가기
00:00 블루베리 크림치즈 생크림 부분
04:16 라즈베리 생크림 부분
08:32 달고나 생크림 부분
13:07 카라멜 생크림 부분
블루베리 케이크 링크 --
라즈베리 케이크 링크 --
달고나 케이크 링크 --
캬라멜 케이크 링크 --
아래는 제가 만들어 쓴 생크림의 재료 비율 입니다.
영상에서 나오는 것 말고 본인이 필요한 만큼 만들고자 하실때 참고 하세요.
제가 만든 퓨레, 잼 그리고 카라멜 소스는 시중에 파는 것과 다릅니다.
시판것을 사용해도 잘 만들어 질 수 있지만
제 가 만든 것들을 기준으로 쓴 것이니 염두에 두시기 바랍니다.
또 퓨레, 잼, 달고나, 카라멜의 레시피는 영상을 참고해 주시기 바래요.
블루베리 크림치즈 생크림
크림치즈 : 생크림 : 블루베리 퓨레
100% : 60% : 32%
라즈베리 생크림
생크림 : 라즈베리잼
100% : 18%
달고나 생크림
생크림 : 달고나 가루 (시중 판매 달고나 사용 가능)
100% : 12~13 %
카라멜 생크림
생크림 : 마스카포네 치즈 : 카라멜
100% : 15% : 23%
This time, this video is the compilation of the flavored whipped cream.
There are various creams I like,
Blueberry cream cheese whipped Cream, Raspberry whipped Cream, Dalgona whipped Cream, and Caramel whipped Cream.
You know what? Dalgona coffee that has been so popular these days is not actually Dalgona. Dalgona is Korean candy that is very similar to honeycomb in UK( actually slightly different though).
The way to make Dalgona coffee by stirring a lot is the same as the way to make Dalgona Candy.
So we call it Dalgona coffee. You may check this in my video.
Anyway, although the plain whipped cream is very tasty, if you want more variety of whipped cream, try them.
There are already many cake videos using this cream, but I think it will be better to collect it. Wouldn't it be nice if only similar parts were edited?
I also wrote the links to the original cake videos, so if you want to see the whole cakes, please follow the links below.
Mocha whipped cream, chocolate whipped cream, green tea whipped cream, and yogurt whipped cream are excluded from this compilation because the recipe is already common. (Oh, of course, my recipe is not ordinary ^^) If there are many people who want it, I will edit it and upload it.
Also, I have a plan to upload various buttercream compilation videos. ^^
Shortcuts
00:00 Blueberry cream cheese whipped cream
04:16 Raspberry whipped cream
08:32 Dalgona whipped cream
13:07 Caramel whipped cream
Blueberry Cake Link -
Raspberry Cake Link -
Dalgona Cake Link -
Caramel Cake Link -
Below is the ratio of ingredients used for whipped cream.
Please refer to it to make the amount of whipped as you need.
The puree, jam, and caramel sauce I made are not the same as those from the store.
These are based on what I have made.
Also, please refer to the video for recipes of puree, jam, Dalgona, and caramel.
But I guess it can come out well, even if you use store-bought.
Blueberry cream cheese whipped cream
Cream Cheese : Heavy cream : Blueberry Puree
100% : 60% : 32%
Raspberry whipped cream
Heavy cream : raspberry jam
100% : 18%
Dalgona whipped cream
Heavy cream : Dalgona powder (store-bought Dalgona available)
100% : 12~13%
Caramel whipped cream
Heavy cream : Mascarpone cheese : Caramel
100% : 15% : 23%
Cherry Chip Layer Cake
(Recipe Below) My Mother (Barb) had a sense of humor like no other. She had a silly song or saying for just about every occasion. One which I recall fondly was “If I knew you were coming I would have baked a cake.” Until I started preparing this post I did not know that was actually a song from Eileen Barton in 1950. Makes sense Mom sometimes sang this phrase, I just thought she was being well Barb. I decided to do a Google search for the saying and the first thing that showed up was a link to a YouTube video. I was a bit surprised to hear the tune that Barb said and sang for years. Now that the grandparent torch has been passed to me I guess I need to find my inner Barb with silly songs and sayings. She definitely had a way with the grands that she loved dearly. Her silliness was their delight. I know that she would have been over the moon being a Great Grandmother to our little Bug. Just like my Mom I reside hours from my grand so I need to make the most of each moment with her as possible. This past weekend my son and Lady A were passing through the area. They had planned on stopping by our home but I-95 traffic had a different idea. We were able to make alternative plans and meet for a brief visit where I played with the baby and they both got to eat in peace while it was still warm and fresh. I had baked a vintage Cherry Chip Cake for their visit, with Sean on his new food journey I knew better than to keep the entire cake for just the two of us. I cut the cake in thirds and carried Lady A & B their portion to enjoy once they arrived at their final destination. The second third, Sean carried to his daughter for her and her hubby to enjoy. As far as the final third, Sean and I have showed remarkable control, okay he has…me not so much it is decadent, moist and so delicious! Like my Mom would say “Save yourselves it’s too late for me!”
#vintagecakes #cherries #bakedfromscratch #cherrychiplayercake #grandparentsillysongs #twobites
Vintage Cherry Chip Layer Cake
Servings: 16 Prep: 15 mins Bake: 24-26 Mins
Ingredients:
1 1/2 cups granulated sugar
3/4 cup salted butter
1/2 teaspoon vanilla
3/4 cup sour cream
1 egg
4 egg whites
2 1/2 cups all-purpose flour
4 teaspoons baking powder
1/4 cup milk
1/2 cup maraschino cherry juice
3/4 cup chopped maraschino cherries
1 1/2 cups butter (softened)
1 1/2 cups shortening
12 cups powdered sugar
5-6 Tablespoons maraschino cherry juice
Additional maraschino cherries with stems for decorating
Directions:
1. Cake
2. Heat oven to 350 degrees. Prepare three 8-inch round cake pans by lining the bottoms with circles of parchment paper and spraying the sides with cooking spray.
3. In a large bowl, cream the butter and sugar and beat on medium speed until light and fluffy, about 4-5 minutes. Add the vanilla and sour cream and mix well to combine.
4. Add the egg and egg whites in two batches, scraping the sides of the bowl and mixing well between each addition.
5. In a separate bowl, combine the flour and baking powder. Add the dry ingredients alternately with the maraschino cherry juice and milk, starting with 1/3 of the dry ingredients, then adding half of the juice and milk, then repeating with another 1/3 of the dry ingredients, followed by the remaining juice and milk, and ending with the final 1/3 of the dry ingredients. Be sure to scrape the bowl between additions, and only mix just until everything is combined without overmixing.
6. Stir in the chopped maraschino cherries.
7. Divide the batter evenly between the prepared cake pans, then bake for 24 to 26 minutes or until a cake tester inserted in the center of the cakes comes out with only a few crumbs.
8. Cool completely on a wire rack.
9. Frosting
10. In a large bowl, combine the butter and shortening and beat on medium speed until smooth.
11. Add 4 cups of the powdered sugar and beat well until smooth. Add 3 tablespoons of the maraschino cherry juice and beat again to completely incorporate.
12. Repeat with another 4 cups of the powdered sugar, followed by 2 tablespoons of maraschino cherry juice, mixing well between additions.
13. Add remaining 4 cups of powdered sugar and mix until smooth, adding an additional tablespoon of cherry juice, if necessary, to make a thick frosting that is just slightly sticky to the touch.
14. Assembly
15. Level each cooled cake round by slicing off any domed tops.
16. Place the bottom layer of cake on a cake plate and carefully spread 1 1/2 cups of the frosting over it in an even layer. Repeat with the second layer of cake and another 1 1/2 cups of frosting.
17. Top with the remaining cake layer and frost the top and sides of the cake with most of the remaining frosting, reserving about 1 cup for piping onto the top of the cake. Decorate with extra maraschino cherries with stems, then slice and serve!