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How To make Fudge Cake with Sea Foam Frosting
1/4 c Shortening
2 c Sugar
2 Eggs; separated
1 1/2 c Milk
4 oz Unsweetened chocolate
- melted 2 c Sifted cake flour
2 ts Baking powder
1 ts Salt
1 ts Vanilla
1 c Chopped nuts
SEA FOAM FROSTING:
3/4 c Sugar
3/4 c Brown sugar, packed
1/3 c Hot water
1/2 ts Cream of tartar
3 Egg whites
1 oz Semisweet chocolate (opt.)
1/4 ts Butter (optional)
Cream shortening, 1 1/2 cups sugar and egg yolks until light. Add a few drops of milk if needed to cream sugar. Add chocolate and blend thoroughly. Sift flour with baking powder and salt. Add dry ingredients alternately with milk to chocolate mixture, blending well after each addition. Stir in vanilla and chopped nuts. Beat 2 egg whites until frothy. Gradually add remaining 1/2 cup sugar, beating until whites are stiff. Fold into batter. Turn into 2 greased and floured 9-inch layer cake pans. Bake at 350F 30 to 40 minutes, or until cake springs back when lightly touched with finger in
center of cake. Cool slightly then remove layers from pans and cool completely on wire rack. To make frosting, combine 3/4 cup sugar and brown sugar in heavy saucepan. Add hot water and cream of tartar and stir to blend. Cover pan and slowly bring to simmer. Uncover pan and cook until syrup spins long thin thread. Remove from heat. Beat 3 egg whites until stiff. When syrup stops bubbling, pour over beaten whites in thin stream, beating constantly until fluffy. Use to frost cooled layers. If desired, melt 1 ounce semisweet chocolate with 1/4 teaspoon butter and drizzle over frosting. Carefully swirl it over frosting with a thin spatula to give marbled effect.
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Pistachio Pudding Cake
Here is a cake that is moist, flavorful and easy to make! It starts with a box of cake mix and had a subtle pistachio flavor and a light creamy frosting. Make it in a tube pan or 9x13, it's sure to please!
Seafoam Candy that's crunchy on the outside and marshmallowy in the middle
Seafoam Candy Recipe
Some people call this candy Divinity. Some refer to Honeycomb as Seafoam Candy. To me, Honeycomb is just peanut brittle that doesn’t have any peanuts in it that way it looks much like “Squid Game” Dalgona candy does. When I think of Divinity, I think of it having tiny cut up bits of colorful jelly candies in it and being cut into little tiny candy bars. Some people will call what I am making Meringue Drops.
Doesn’t matter what you call it, you will agree that it is scrumptious. It is easy to make. Doesn’t cost much. Doesn’t take long to prepare. Vanishes quickly though once people see you have it.
This is my most favorite confection to make. I haven’t made it in over thirty years. I made it all the time in my younger days as holiday gifts to close friends and family. I always made it for ailing relatives that had a hospital scare. It’s magic. It is happiness in a bite. It will make you forget your worries for at least the time it takes for this airy fragile mouthful of heaven to dissolve.
I had almost forgotten all about it until I started pressing my brain for my favorite recipes to record. Funny thing about recipes, they bring up memories of people, places, and things that were around you at the time of creating and enjoying the food. My husband is not a candy eater. So I just stopped making this after got married.
Seafoam Candy Ingredients ( yields around 45 to 50 pieces of candy )
1 box of Light Brown Sugar
Dash of Salt
Barely ½ cup of water
1 egg white ( set aside )
1 teaspoon of vanilla
½ cup of chopped pecans
optional – whole pecan halves
Step One: Making the candy syrup
1 box of Light Brown Sugar
Dash of Salt
Barely ½ cup of water
In a heavy saucepan over low heat, melt the sugar and salt into the ½ of water and continue watching and stirring the pot until you see it come to a boil. Set your timer and let it boil for 4 minutes. After 4 minutes, at this point you need to check to see it has reached “the soft ball” stage. Look I have been making this since I was 4 years old and we didn’t use things like candy thermometers back in the 1960s. To check your syrup you need to dribble a tiny drop of the hot syrup into a glass of ice water. If it stays together and doesn’t dissolve and you can pinch it between your fingers so that it forms a soft ball underwater, then it is ready and you need to turn off the burner and move to step two. If not let it boil another minute and recheck. Do not scorch your syrup. This stage might take from 4 to 7 minutes depending on your sauce pan’s bottom thickness, the weather - do not make on a rainy day, and geological altitude of where you are making it.
Step Two:
1 egg white
You need be quick now and beat one egg white until stiff peaks. I use to use a metal hand crank egg beater. Then as I got older I was allowed to use the handheld mixer by myself. Now I have a fancy-smancy Kitchenaid. I miss the hand crank egg beater though. I have never stood under a upside down bowl of whipped egg whites to make sure they were whipped either.
Step Three:
Whipped Egg whites
Cooked Syrup
1 teaspoon of vanilla
Whip in one teaspoon of vanilla to your eggs whites followed directly by pouring in as a light constant stream your cooked syrup to the mixer while it is beating. You will beat until thick and SHINY. Should take about 2 minutes. Turn off mixer.
Step Four
Egg white mixture
Chopped Pecans
Fold in your pecan pieces with a spatula into the egg white mixture being careful to not over stir.
Drop by teaspoon onto wax paper as individual candies to cool.
Step Five:
This part is optional and does increase the cost to make the candy. We had two huge pecan trees growing up so we got pecans for free. I have a huge pecan tree in my yard here now but the squirrels are vigilant about stealing all my nuts.
Optional – use any reserve whole pecan halves to decorate the top of each candy.
Note: Make as small batches, if you try to double the recipe it will fail in one regard or other, you might scorch the syrup or your egg white meringue will be runny. Do not attempt to make on a rainy day because that seems to always make this recipe fail. If that happens, don’t worry just try again because it takes only 15 minutes from start to finish to make.
#recipe #candy #seafoam #meringue
Pink Floyd Cake with Mirror Glaze and Rainbow Inside!- with yoyomax12
My second channel for unboxings, product reviews and travel vlogs:
I made two of the following recipe for 4 layers
THE best chocolate cake recipe:
Video tutorial:
1 1/2 cups Boiling water
1/2 cup Quick cooking (5 minutes) oats
1 tsp Baking soda
6 Tbsp Shortening
1 cup all purpose flour
dash Salt
1 tsp Baking powder
8 tsp (I usually bump that up to 10) Unsweetened cocoa powder
2 Eggs
1 1/2 cups brown sugar
Place the boiling water in a small bowl and add the oats and the baking soda, stir. Add in the shortening and push it down to submerge it.
Allow this mixture to sit for 10 minutes (shortening will melt)
Stir to make sure there are no lumps of shortening left.
Pour the oat mixture into a large bowl and blend in brown sugar.
Blend in eggs.
Add flour, salt, baking powder and cocoa.
Blend until combined.
Pour into prepared baking dishe(s)
Bake at 350F for about 20-25 minutes until toothpick inserted in center comes out clean.
Allow to cool in pan for 10 minutes then remove to wire rack to cool completely.
Mirror glaze recipe:
Scroll down, both vegetarian and regular gelatin version are there.
I used semi-sweet chocolate chips instead of the white chocolate in the recipe and added black food colour.
CHOCOLATE BUTTERCREAM RECIPE:
1 cup butter, softened (I used salted butter)
4 cups powdered sugar
¾ cup of cocoa powder
2 teaspoons of vanilla
1-2 tbsp milk or cream (or more to get the texture you like)
Combine sugar and cocoa powder in a bowl.
Add in butter, vanilla and blend until you get a coarse crumbly mix.
Blend in milk one tablespoon at a time until you get the frosting texture that you like.
This recipe make enough to cover the cake I show (exterior only) and I had about 1 1/2 cups leftover.
BUTTER CREAM RAINBOW FILLING
I suggest making 1.5 x the recipe to have enough to properly fill a four layer cake. I doubled the recipe and had lots left over.
1 cup butter, softened (I used salted butter)
4 cups powdered sugar
2 teaspoons of vanilla
1-2 tbsp milk or cream (or more to get the texture you like)
Combine sugar, butter, vanilla and blend until you get a coarse crumbly mix.
Blend in milk one tablespoon at a time until you get the frosting texture that you like.
Divide into six bowls evenly.
Tint each bowl of frosting with paste food colour.
I placed the frosting in disposable piping bags with just a 1/2 hole cut in the end. You could use zip lock bags with the corner cut off.
RECIPE NOTES:
You can store this cake out at room temperature but the glaze will stay firmer if refrigerated. Glaze will get quite melty at room temperature after a couple of days.
I suggest you store it in the fridge and then take it out before serving as the cake and buttercream are much better at room temperature.
Here are the cake strips I used (NOT sponsored, NOT affiliate link)
I used this for the white triangle and this is the fondant I used (NOT sponsored, NOT affiliate link)
I combined yellow and red to make orange and red and blue to make purple.
I bought these items at Michael's craft store and I've also seen them at the Bulk Barn.
INFO ABOUT ME :)
My name is Tammy and I live in Northeastern Ontario Canada. I am a married, full-time working mom of one teenaged son.
Contact me here:
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My favourite channel here on YouTube is CookingAndCrafting. Beth lives in Hawaii and makes great meals, desserts and crafts. We met here on YouTube by commenting on each others videos and have since met each other several times in real life. She is a lovely person and a great friend. Please check her out :)
Petits Fours (iced mini cakes) - with yoyomax12
These pretty little cakes are adorable and will be sure to impress the person you are serving them to. They will never know how easy they were to make :)
Mother's Day playlist:
**NOTE**
Gretchen has a new YouTube channel and had to recreate all her videos. She may or may not have the poured fondant recipe up there yet. If not, google poured fondant recipe and you will find many.
Her new channel:
My buttercream video:
I used store bought pound cake because I have never been able to achieve the same texture with any homemade pound cake recipe. You can you any cake recipe for this, but a denser cake is better. Cake mix cake is usually too delicate and tender to be able to cut it into squares with nice sharp edges and few crumbs.
Cut the brown edges from your cake and cut into 1 inch slabs, squaring off the edges as much as possible. Cut the slabs into two thin pieces. Spread your desired filling (I used raspberry jam) onto one of the halves and then place second half over top like a sandwich. Cut into 1x1 squares. Place cake cubes on a wire rack over a cookie sheet.
Cover cakes with poured fondant icing and allow to dry on the rack. Remove the coated cakes with a spatula, gently scraping off any excess frosting. Decorate as desired.
***Notes about Poured Fondant Icing****
I made a half recipe and did not have enough to coat all of my cakes without having to scrape the drippings and re-heat them. This whole scraping procedure is MESSY and time consuming.
I recommend making the full recipe even though it seems to make a TON of icing. This full recipe would be enough to coat approximately 18- 1x1x1 cakes ONCE without having to scrape and reheat the drippings.
There would be enough to double coat approx. 18 of them if you scraped and re-heated the drippings of a full recipe after the first coat.
Full Recipe:
9 cups icing (powdered) sugar
1/2 cup corn syrup (heated until hot in microwave)
1 cup (4oz) melted white candy melts or white chocolate
1/2 to 1 cup hot water (enough to make a pourable texture)
2 tsp flavouring (clear vanilla extract or almond extract)
Food colour (optional)
Combine the powdered sugar, corn syrup and white candy melts with an electric mixer. Add enough water while blending to make a pourable consistency, add flavouring and colouring if desired.
USE IMMEDIATELY. If the icing cools too much it will thicken, the best way to make it pourable again is to heat it in the microwave until the correct pourable texture is achieved.
Pour over mini cakes allowing excess to drip off.
INFO ABOUT ME :)
My name is Tammy and I live in Northeastern Ontario Canada. I am a married, full-time working mom of one teenaged son.
Contact me here:
Facebook
Pinterest
Google Plus:
google.com/+yoyomax12
Twitter:
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I LOVE comments and I read each and every one of them.
I try very hard to answer questions when I can, but there is an excellent chance your question has been answered in the description box or in the comments, so please take a look.
My favourite channel here on YouTube is CookingAndCrafting. Beth lives in Hawaii and makes great meals, desserts and crafts. We met here on YouTube by commenting on each others videos and have since met each other several times in real life. She is a lovely person and a great friend. Please check her out :)