Halloween Devil Cupcakes
Our 'Halloween Devil Cupcakes video will surprise you how easy it is to create such sweet devilish cupcakes. Watch NOW to see how easy it is. Share this video to a friend, work mate, other mums and sister or brother.
The piping tip was a medium closed star tip Loyal No. 2D and a medium Loyal coupler.
The frosting/buttercream was made from 1kg icing sugar mixture, 300g solite and 140g water. Mix for 3 minutes and add red food colour gel.
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how to make polka dot devil's food cake step by step
These attractive cake makes great addition to any table.
Ingredients:
1.3 x 450g (3 x 16 oz) ready-made madeira cakes
2. 2 x 180g (2 x 6 oz) blocks white chocolate, chopped
3. Red, green, yellow and blue gel food coloring
4. 3 1/2 cups plain flour
5. 1 1/4 cups cocoa powder
6. 3 cups caster sugar
7. 1 1/2 teaspoon baking powder
8. 3 teaspoons bicarbonate of soda
9. 1 1/4 cups buttermilk
10. 3/4 cup vegetable oil
11. 3 eggs
12. 3/4 cup hot water
13. 2 teaspoons vanilla extract
14. 1 1/2 x 1kg (1 1/2 x 35 oz) packets white fondant
To make chocolate ganache:
1. 900g (32 oz) dark chocolate, chopped
2. 450ml (15 fl oz) thickened cream
To decorate:
1. Different color fondant
Method:
1. Trim crust from cakes and discard. Break up cake to form fine crumbs. Divide evenly among 4 bowls.
2. Place 1/4 of the white chocolate in microwave-safe bowl. Microwave on HIGH (100%) for 1 to 2 minutes (stirring every 30 seconds) or until melted and smooth (in my microwave it took 50 seconds). Add to 1 portion of cake. Add red gel food coloring. Using hands, mix well to combine, kneading to bring the mixture together. Repeat with remaining white chocolate, cake and food coloring. Roll each colored portion of cake mixture into different-sized balls, using 1 level teaspoon for the smallest and 1 level tablespoon for the largest.
3. Preheat oven to 180C (350 F).Grease three x 6cm (2 inch)-deep, 20cm (8 inch) round cake pans. Line bases and sides with 3 layers of baking paper.
4. Using metal whisk combined flour, cocoa, caster sugar, baking powder and bicarbonate of soda. Using an electric mixer on low speed, gradually beat in buttermilk, oil, eggs, hot water and vanilla, beating until well combined.
5. Spoon 1 1/2 cups batter into base of each prepared pan. Arrange cake balls randomly in batter. Top evenly with remaining batter, spreading gently to just cover cake balls.
6. Bake for 1 hour 10 minutes to 1 hour 20 minutes or until a skewer inserted into center comes out clean. Stand cakes in pans for 10 minutes. Turn, top-side up, onto baking paper-lined wire racks to cool completely.
7. To make chocolate ganache: Place chocolate and cream in a microwave-safe bowl. Microwave on HIGH (100%) for 2 to 3 minutes, stirring every 30 seconds, until smooth and combined. Stand for 20 minutes to cool. Refrigerate for 1 hour or until thick and spreadable.
8. Trim top of cakes to level, if needed. Place 1 cake, cut-side down, on a serving plate. Spread top of cake with 1/2 cup ganache. Top with another cake, cut-side down. Spread top of cake with 1/2 cup of remaining ganache. Top with remaining cake, cut-side down. Spread top and side of cake with remaining ganashe.
9. Dust working surface with powdered icing sugar. Knead fondant until smooth. Using a lightly dusted rolling pin, roll out 1/3 of the fondant until 4mm (0.15 inch) thick. Cut a 20cm (8 inch) round circle from fondant using your cake pan as a guide. Place on top of cake, pressing gently to secure.
10. Re-dust working surface and rolling pin. Roll out remaining fondant to form 4mm (0.15 inch) thick, 18cm x 68cm (7inch x 27inch) rectangle. Using ruler and sharp knife, cut fondant to form a 16cm x 65cm (6inch x 25inch) rectangle. Starting from 1 short end, roll up fondant lightly dusted rolling pin. Place upright against side of cake. Gradually unroll fondant, pressing gently to secure to cake as unroll. Press edges of fondant together to seal along top edge of cake.
11. To decorate: Dust working surface with powdered icing sugar. Roll different color fondant until 2mm (0.07 inch) thick. Using a 2cm (0.8 inch) and 2.5cm (0.9 inch)round cutters and round nozzle tips, to cut rounds from different color fondant and place on top of baking paper. Attach fondant round to the cake using small amount of water or sugar glue. Set for 1 hour to set. Makes 40 serves.
Devil Cake
Devil Cake. Yuk #ChefMateFamily ikuti tutorialnya!
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