How to Make Creamy Hazelnut Chocolate Cappuccino - Whole Nut Cappuccino #asmr #shorts #coffee #latte
If you are a coffee lover then you must try this awesome smooth and creamy hazelnut chocolate cappuccino
This will come out better than Starbucks and Costa Cappucino
#asmr #shorts #cappucino #latte #coffee #icedcoffee #expresso
Baking A Cappuccino Hazelnut Chocolate Cake
Hey everyone thank you for stopping by and watching me bake a cake for my mother and family please enjoy and have a good labor day weekend. and here is my shout outs please go check out their channels
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Chocolate-Hazelnut Cake
I’m in the mood for chocolate! In the region of Piedmont, chocolate and hazelnut is a well-known and delicious combination. This cake will do the trick, and you can check out the recipe here -
Cappuccino hazelnut cake recipe by Magic maker
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Coffee Buttercream Frosting Recipe
Learn how to make this easy and delicious coffee buttercream, perfect for filling and frosting cakes, cupcakes, macarons, and more! It's silky smooth, packed with decadent coffee flavor, and pairs well with almost any dessert. Get the full recipe on my blog here:
Coffee Buttercream Recipe:
Ingredients:
1 Cup (227g) unsalted butter, room temperature
3 ½ Cups (420g) powdered sugar
2 tsp vanilla extract
1 ½ tsp instant coffee or instant espresso powder
1 ½ Tbsp whole milk, room temperature
¼ tsp salt, or to taste
Instructions:
1. Combine the instant espresso/coffee with the whole milk and set aside. In the bowl of a stand mixer, cream the butter on med-high until light and fluffy (about 5 minutes), scraping down the bowl and paddle a few times in between.
2. Add the powdered sugar a few cups at a time, scraping down the bowl and paddle between intervals. Then add the vanilla, the coffee/espresso milk mixture, and salt. Mix on low until fully incorporated, about one minute.
Recipe Notes:
To Make Ahead: store in an airtight container in the refrigerator for up to two weeks. When you’re ready to use it, bring it back to room temperature and re-whip in your stand mixer to bring back to smooth buttercream consistency.
Quantity: this recipe makes enough to frost 12-15 cupcakes, or fill and frost one 2-layer cake. If using for filling and frosting a 3-layer cake, I recommend making 1.5x the recipe (multiply each ingredient by 1.5).
Other recipes mentioned in this video:
Gingerbread Latte Cake:
Peppermint Mocha Cake:
If you love cake, visit my blog for more tasty cake recipes + decorating tutorials:
Chocolate Hazelnut Pavlova + Epic Spread For Holidays! | How To Cake It - Yolanda Gampp
RECIPE BELOW! This week we are going all out with this Chocolate + Hazelnut Holiday Spread! Meringue Mounds, Chocolate Hazelnut Cake, Chocolate Hazelnut Pavlova (which shall now be known as Slablova!????) and even chocolate covered hazelnuts!
CHOCOLATE HAZELNUT SLABLOVA RECIPE:
INGREDIENTS FOR PAVLOVA:
8 large egg whites, room temperature
1 3/4 cups + 2 Tbsp sugar
2 tsp vanilla extract
2 tsp white vinegar
2 tsp cornstarch
FOR THE FILLING:
Yo's Chocolate Hazelnut Buttercream from Layer Up! (or your favorite chocolate hazelnut buttercream/frosting recipe!)
Chocolate Hazelnut Spread
INSTRUCTIONS:
1. Preheat the oven to 425F. Line a 15x10-inch baking sheet with parchment paper, making sure the paper rises 2cm over the sides of the pan.
2. For the meringue base, start off by wiping down a large bowl with vinegar (this removes any residual fat that can deflate your meringue). Either using a hand mixer or a stand mixer fitted with a whisk attachment, beat the egg whites on medium-high speed for about 1 minute, or until soft peaks form. Gradually add the sugar 1 Tbsp at a time, beating constantly for 5 minutes. The meringue will become thick and glossy.
3. Turn the speed down the low, and add the vanilla extract, vinegar, and cornstarch. Increase the speed to medium and beat for a minute, or until fully combined.
4. Use a rubber spatula to to spread the meringue out evenly into the prepared pan, and place in the preheated oven and immediately lower the temperature to 400F. Bake for about 35 minutes, or until the meringue is pale beige in color and crusty on top. Remove from the oven and set aside in the pan until completely cool. The meringue will deflate slightly as it cools!
5. Once the meringue is complete cool, place a clean kitchen towel on top of the meringue and gently flip it onto a dry work surface. The crisp top of the meringue should be facing down. Lift the pan off and carefully peel away the parchment paper.
6. Use a rubber spatula to spread your filling(s) of choice across the meringue.
7. Starting from the longest side close to you, use the kitchen towel to help roll the meringue up and over, gently pulling away the kitchen towel as you roll.
8. Gently slide the meringue on a long platter, seam side facing down. If the meringue loses its shape, don't worry! You can use your hands to gently pull it back together into a log-shape.
9. Pipe more chocolate hazelnut buttercream on the top of the pavlova, and decorate however you'd like! We used Ferrero Rocher chocolates, chopped hazelnuts, and chocolate creme wafer cookies. Enjoy immediately!