How To make Fresca Cake with Maraschino Frosting
3 c Sugar
1/2 lb Butter
1/2 c Vegetable Shortening
6 Eggs; Large
3 c Cake Flour; Sifted
7 oz Fresca; Soda Pop
1 t Baking Powder
1 t Vanilla Extract
1 T Lemon Rind; Grated
1 T Lime Rind; Grated
ICING:
2 Egg Whites; Large
1 c Sugar
1 T ;Water
2 T Maraschino Cherry Juice
1 T Light Corn Syrup
1/4 t Cream Of Tartar
10 Maraschino Cherries; Chopped
Preheat oven to 350 degrees F. Cream together sugar, butter and shortening. Add eggs, one at a time, beating well after each addition. Add flour and Fresca alternately. Add baking powder and when mixture is fully creamed, add vanilla and fruit rinds. Pour into greased and floured 9 X 13-inch Cake Pan. Bake 1 hour or until cake tester comes out clean. FROSTING: Mix all ingredients except cherries and beat constantly while heating in the top of a double boiler. When thoroughly mixed, thick, and spreadable, frost cake. Decorate top of cake with chopped maraschino cherries. NOTE: Since Fresca is available only in limited areas if at all, 7-up may be a good substitution, or any lemon-lime drink. Also, since the problem with the cherries has been resolved with a different food coloring, you may use the new ones or use gum drops instead for the garnish. Syrup from a can of dark cherries might be substituted for the Maraschino cherry syrup.
How To make Fresca Cake with Maraschino Frosting's Videos
Rum Cake - Torta al Rum - Rum Cake recipe from scratch | Video Rum Cake Recipe.
Rum Cake - Torta al Rum - Rum Cake recipe from scratch | Video Rum Cake Recipe.
To print the recipe & directions:
Ingredients for Sponge Cake
2 1/2 cups all-purpose flour (300 grams)
1 1/4 cups granulated sugar (300 grams)
6 eggs at room temperature
Ingredients for Custard Cream:-
1 2/3 cups granulated sugar (400 grams)
1 cup plus 1 tablespoon of all-purpose flour (150 grams
8 eggs yolks
Peel off a lemon
1/2 vanilla pod
4 cups of whole milk (1 liter)
2 tsp dark cocoa powder
Ingredients for Rum syrup:-
1 1/3 cup of water (300 ml)
2/3 cup Granulated Sugar (150 grams)
Peel off a lemon
1/2 vanilla pod
2 plus tablespoons of a good Rum (I used Captain Morgan rum brand).
Ingredients for Whipped cream:-
1 pint of heavy whipping cream
4 tablespoons of powdered sugar
Direction for Trimming:- Maraschino cherries to decorate
1 cup sliced almonds
---------------------------------------------------------------Directions:-------------------------------------------------------------------------
For Sponge Cake:-
Step#1- In a standup, mixer add your sugar and eggs, and let it mix at high speed until it had tripled in size (usually 12 to 18 minutes).
Step#2- Add the flour one third at a time and with a spatula fold from bottom to top.
Step#3- Bake in a 9-inch spring pan lined bottom and sides with parchment paper.
Step#4- Start the oven at 350 degrees Fahrenheit for 45 minutes.
For Custard cream:-
Step#1- In a medium saucepan add your sugar and egg yolks and whisk until light and frothy.
Step#2- Add flour and whisk. If the mixture is thick slowly add a little milk and keep mixing.
Step#3- Once you have added all the milk add the lemon peel and count how many pieces because you’ll remove them later. Scrape the seeds from the vanilla pod and add to the mixture.
Step#4- Move on medium heat and stirring clockwise cook until thickens. Ili would say 8 to 12 minutes.
Step#5- Remove peel, then divide into 2 bowls. In one add the cocoa powder to make the chocolate custard.
Step#6- Cover with plastic wrap and refrigerate.
Step#7- In a small pot add all the ingredients and bring to a boil. Lower and let the sugar melt.
Step#8- Once the sugar is melted remove it from heat and strain. Let it cool before using it.
For Trimming:- Maraschino cherries to decorate
Step#1- Roast in a 350 degrees oven for 8 minutes. Set a timer because they burn easily. Let them cool until ready to use.
For Whipped Cream:-
Step#1- Place whipping cream in the freezer for 10 minutes before whipping.
Step#2- Combine both ingredients and with electric mixer whip until
Step#3- stiff peaks form.
Final Steps for Time you assemble the cake:-
Step#1- Cut the sponge cake into 3 pieces.
Step#2- Wet the bottom piece with the rum mixture.
Step#3- Add chocolate custard to the layer.
Step#4- Add the second sponge disk. Wet with rum mixture and spread custards.
Step#5- Now top with lady disk. Wet with the mixture.
Step#6- Spread some custard on the outside of the cake to let the almonds stick.
Step#7- Spread a thin layer of whipped cream on top of the cake.
Step#8- With a piping bag with a star tip fill with whipped cream decorate the top making all small flowers.
Step#9- Final touch some maraschino cherries.
Your cake will be beautiful and delicious!! ????
Please subscribe.
Rum Cake - Torta al Rum - Rum Cake recipe from scratch | Video Rum Cake Recipe.
How to make a Fluffy Moist Coconut Cream Cake
French vanilla cake milk
What ever ingredients your box call for
Coconut cream or coconut milk
Sweetened coconut
Sweetened condensed milk
Coconut extract
Cool whip
Maraschino cherries
God bless enjoy ????
애플민트 생크림 케이크 상큼함의 끝판왕 입니다. /Apple Mint Whipped Cream Cake
*자세한 설명을 보시려면 자막을 켜주세요.
안녕하세요 조꽁드 입니다. 이번 케이크는 바로 애플 민트 케이크 입니다.
상큼하면서도 여름의 끝과 가을의 시작을 알리는 과일인 청사과를 선택해 보았습니다.
사과 생크림케이크는 저도 처음 접하는것이라 어떤 맛을 낼 수 있을지 고민을 많이 했습니다. 결국 청사과의 이미지에 맞게 민트향 애플 케이크를 만들었습니다.
민트향은 박하사탕을 이용했습니다. 저의 이전 영상중 민트 초콜릿 생크림 케이크에서 사용했던 방법입니다. 대신 민트향은 너무 강하지 않게 생크림에 은은하게 남도록 레시피를 만들어 보았습니다.
사과는 조려서 젤리를 만들었습니다. 또 주스를 이용해 시트에 바를 시럽을 만들었어요.
사과는 단백질을 분해 하기 때문에 반드시 끓여서 사용합니다.
그리고 젤라틴 뿐 아니라 한천가루도 함께 이용했습니다.
사과 색의 미러글레이즈를 반 만 걸쳐 보았습니다.
전체적으로 씌우는 방법보다 성공률이 높고 디자인적으로도 더 예뻐 보입니다.
미러 글레이즈 100% 성공하는 팁을 영상에서 한 번 확인 해 보세요.
또 여기에 미니 청사과로 장식을 했습니다.
단정하면서도 상큼한 데코레이션이 이 케이크의 맛과 어울리는것 같습니다.
과정은 단계가 여럿이지만 전혀 어렵지 않습니다.
맛은 은은한 민트에 상큼한 사과가 씹혀서 조화가 아주 좋을것 같아요.
자꾸 먹게 되는 매력이 있습니다. 꼭 만들어 보시길 바랍니다.
시청해 주셔서 감사합니다.
재료
♥︎사과 젤리 레이어
사과 5mm 크기로 깍둑 썰은것 140g (사과 1개 보다 적은양)
레몬주스 8g
물 20g
설탕 30g
분말한천 1g
젤라틴 2g
( 젤리의 구조력을 위해 다 조린 후 50g 만 덜어내어 퓨레를 만든 후 다시 섞어서 사용합니다. )
♥︎ 사과시럽
사과주스 80g
설탕 20g
♥︎ 박하맛 생크림
동물성 생크림 410g ( 빠나 아리안나 유크림 35% )
박하사탕 곱게 간것 35g (동아제과)
슈가파우더 15g
*최근 국산 생크림을 구할 수 가 없어서 이 영상에서는 수입 멸균 생크림을 사용했습니다. 빠나 아리안나 입니다.
이 생크림은 유지방 함량은 비슷한데 질감은 국산보다 리치 하고, 윤기가 납니다.
♥︎ 미러 글레이즈
젤라틴 6g
물 38g
물엿 75g
설탕 75g
화이트 초콜릿 커버춰 75g(깔리바우트)
연유 50g (매일유업)
♥︎데코레이션
미니 청사과 (알프스오토메 미니 구입처 : )
에끌레어 깍지 또는 상투깍지
♥︎ 제누아즈 (15cm)
박력분 90g
소금 1g
달걀 140g
설탕 90g
우유 35g
버터 20g
바닐라 익스트랙 4g
—————————————————————————————————
♥︎ 조꽁드 Joconde’s Baking
온라인베이킹클래스:
이메일: Joconde.hur@gmail.com
인스타:
블로그:
유튜브:
—————————————————————————————————
????Music provided by 브금대통령
????Track : The Autumn Moon -
*Please turn on subtitles for more details.
Hi! I'm Joconde. This cake is Apple Mint Cake.
I chose a green apple, a fruit that is refreshing and heralds the end of summer and the beginning of autumn.
It was my first time trying apple whipped cream cake, so I consider a lot about how it would taste. In the end, I made a mint flavored apple cake to match the image of a green apple.
Mint flavor is from mint candy. This is the method I used for the mint chocolate whipped cream cake in my previous video. Instead, I made a recipe so that the mint flavor is not too strong.
Apples were boiled to make jelly. I also used the juice to make a syrup for the sheets.
Since apples break down protein, they must be boiled before use.
And I used not only gelatin but also agar agar powder.
I applied the apple-colored half mirror glaze.
The fault line looks prettier in design.
Check out the video for 100% successful mirror glaze.
I also decorated this with mini green apples.
The neat decorations seem to match the taste of this cake.
I think the taste is very good because of the soft mint and the refreshing apple chewing.
It will draw you want to eat it again and again. I hope you try it.
Thank you for watching.
ingredient
♥︎Apple Jelly Layer
140g apples, diced into 5mm cube ( used less than 1 apple)
8g lemon juice
20g water
30g sugar
1g agar agar powder
2g gelatin
(For the structure of the jelly, after boiling it, take only 50g of it to make puree, and then use it by mixing it again.)
♥︎Apple Syrup
80g apple juice
20g sugar
♥︎Mint flavored whipped cream
410g heavy cream
35g mint candy, finely ground
15g icing sugar
♥Mirror Glaze
6g gelatin
38g water
75g corn syrup
75g sugar
75g white chocolate couverture
50g condensed milk
♥︎Decoration
Mini green apple (Where to buy Alps Otome mini: )
Eclair piping tip
♥︎Genoise (15cm)
90g cake flour
1g salt
140g eggs
90g sugar
35g milk
20g butter
4g vanilla extract
Made From Scratch Chocolate Cake with Fresh Cherry Buttercream
To see the detailed recipe & tutorials, click here:
See how to make this made from scratch Chocolate Cake with Fresh Cherry Buttercream. Learn how to make this bright and bold chocolate cherry cake for your special someone on Valentine's Day. Cherries and chocolate will always be a favorite flavor combination that'll never go out of style. The cake is finished with chocolate-covered cherries to make it the perfect sweet treat! #xokatierosario #katierosariocakes #cherrychocolatecake #chocolatecherrycake #valentinesdaycake #cakedecoratingtips
Are you looking for more help and what to learn how to get the sides of your cake super smooth? I’m now offering an online cake course called Cake Decorating for Beginners. This cake course will teach you everything you need to know to make beautiful cakes at home. You’ll get video and written tutorials so you can have the best experience!
It doesn’t matter if you are brand new to baking or have dabbled in decorating cake before; this Cake Decorating for Beginners Course will help you. My promise to you is if I could do this, then you can do this too! CLICK HERE TO ENROLL
프로스팅이 짱~! 블루베리 케이크 /Blueberry Cake with Cream Cheese frosting
지난번 영상에서 로얄아이싱 플라워를 만들었는데요.
이 케이크를 장식하기 위해서 였어요.
그런데 파란꽃이랑 보라빛 케이크랑 잘 안어울렸어요. 그래서 여러번 다시 만들었어요.
꽃을 만드는것 보다 조색이 더 어렵다는걸 절실히 느꼈답니다.
아무튼 이번에 블루베리 케이크를 만들었는데요.
크림치즈와 생크림을 섞은 크림 이에요. 블루베리 생크림은 별로 개성이 없는 맛인데
크림치즈 프로스팅은 블루베리와 참 잘 어울리네요.
꽃은 생략 하시더라도 이 케이크 정말 맛있으니 한번 꼭 만들어 보시기 바래요.
재료 (1호사이즈 케이크 )
♥︎ 블루베리 소스(콩포트)
블루베리 280g
설탕 53g
옥수수전분 6g
물 38g
레몬즙 12g
♥︎ 크림치즈 프로스팅
크림치즈 400g
생크림 240g
설탕 55g
♥︎ 블루베리 크림치즈 아이싱
크림치즈 프로스팅 중 200g
블루베리 소스중 퓨레 40g
♥︎ 레몬시럽
물 60g
설탕 15g
레몬즙 12g
재료를 모두 섞고 한번 끓으면 불을 끕니다. 완전히 식힌 후 사용하세요.
♥︎ 스폰지 케이크 시트 만들기
영상 바로가기
이 영상에서 흰자를 아주 차게해서 쓰라고 했는데요.
머랭을 안정되게 하기 위함입니다. 그렇게 하면 1cm 두께 시트 5장 정도 나와요.
그런데 1.5cm 두께의 시트가 4장 이 나오게 하려면
흰자를 더 차게 할 필요 없이 냉장고에서 막 꺼낸 달걀로 만들면 스폰지 케이크가 조금 더 부풀어요. 그러면 1.5cm 두께의 시트 4장이 충분히 나옵니다.
♥︎ 로열아이싱 플라워 만들기
영상 바로가기
로열아이싱을 이 레시피 대로 만든 후 꽃 받침은 그 점도 그대로 사용하고
꽃잎과 씨방 부분은 물을 더 첨가하여 약간 부드럽게한 반죽으로 만들었습니다.
## please, turn on the caption for more details.##
Ingredients
♥︎ Blueberry Sauce (Confort)
Blueberry 280g
53g sugar
6g Corn starch
38g water
12g lemon juice
♥︎ Cream Cheese Frosting
400g cream cheese
240g fresh cream
55g sugar
♥︎ Blueberry Cream Cheese Icing
200g of Cream cheese frosting
40g puree in blueberry sauce
♥︎ Lemon syrup
60g water
15g sugar
12g lemon juice
Mix all the ingredients and turn off the heat once it boils.
Let it cool down before use.
♥︎ Sponge Cake Sheet --
In this video, I told you to use the egg whites very chilled to stabilize the meringue.
That way, you'll get 5 cake sheets 1 cm thick.
But when you need 4 cake sheets 1.5cm thick,
Use the egg just taken from the refrigerator without chilling it.
The sponge cake will rise more in the oven. This will give you four 1.5 cm thick sheets.
♥︎ Royal Icing Flower --
Made royal icing according to this recipe.
The petals were made from the slightly softened paste by adding more water.
How to Make Cherry Limeade Cake
GET THE FULL RECIPE HERE:
Need an easy cake to serve a crowd? dixiecrystals.com. Don’t let this festive Cherry Limeade Cake's impressive looks deceive you, it’s actually very easy to whip together. Loaded with fresh lime zest and sweet cherry flavor, this is a great make-ahead cake for parties and potlucks. #dixiecrystals #dessert #recipe #cherrylimeade #cake #cherrycake #limeade
SUBSCRIBE NOW:
VISIT OUR WEBSITE FOR 1000s OF RECIPES:
JOIN OUR SWEETALK COMMUNITY FOR COUPONS, CONTESTS & RECIPES:
GET SOCIAL WITH US:
Instagram:
Facebook:
Pinterest:
Twitter: