How To make Heaven and Hell Cake(Mousse)
Peanut Butter Mousse 12 oz Cream cheese
1 3/4 c Confectioners' sugar
2 c Peanut butter, at room
-temperature 3/4 c Heavy cream, divided use
In the bowl of an electric mixture,whip the cream cheese until light and creamy. Gradully beat in the confectioners' sugar, then the peanut butter. Continue beating until thoroughly incorporated and fluffy. If mixture looks lumpy, add 2 Tablespoons of the heavy cream. If may not smooth out, but it will be easier to blend. Transfer mixture to another blowl and set aside. Place the remaining heavy cream in the electric mixer bowl and whip until stiff. Carefully, but thoroughly, combine both mixtures. Set aside
How To make Heaven and Hell Cake(Mousse)'s Videos
Memento Mori Cake | Decorating Tutorial | Foodus Annus | Unus Annus
The Second Unus Annus Cake. This is the Memento Mori cake. More information on my tumblr. Search the tag Foodus Annus. The recipes & tutorials for the cake bases are in the other videos.
I chose to make this a mix of the Unus cake & the Annus cake. The mix of Devil's & Angel's food cakes represent the balance of life & death, & heaven & hell.
@campunusannusarchive on tumblr
@Dom.is.that.one.friend on insta
I will not be deleting this video, it is a tribute to Unus Annus & can be used to celebrate the birth &/or death of the channel, or just used as a regular tutorial video for cake. This is a personal decision, but if any Unus Annus authority requests I take it down, I suppose I will.
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오! 마이~갓! 오페라 케이크에 다른맛을 넣었더니!/Amazing! Another flavor in Opera cake? And neat layers.
안녕하세요. 조꽁드 입니다.
이번 케이크는 모두가 사랑하는 오페라 케이크 입니다.
그런데 아무래도 오페라케이크 레시피는 대부분 비슷한것 같습니다.
그래서 저는 약간 변형해 보았습니다.
클래식한 오페라 케이크와 비슷하면서도 미묘한 차이가 나는 맛이랍니다.
전혀 많이 달지 않습니다. 오페라 케이크로써 딱 좋은 당도 라고 생각합니다.
여러분이 꼭 사랑하게 될것이라 믿습니다.
영상 보시고 만들어 보시길 추천 드립니다.
*알림*
저는 단정한 레이어를 가진 케이크를 만들고 싶어서 가나슈틀을 이용하였습니다.
도구의 크기에 맞추느라 시트를 재단 하였고 그래서 자투리들이 생겼습니다.
하지만 로스분이 없이 하려면 시트 전체를 4등분하여
가나슈-버터크림-가나슈-버터크림 이렇게 4레이어로 만드셔도 좋습니다.
이 때는 초코비스퀴 시트와 초콜릿 글레이즈를 제외한
카라멜 ,버터크림,그리고 가나슈는 아래 레시피 양의 1.5배로 늘려서 만들어야 합니다.
♥︎ 커피 밀크 카라멜
뜨거운 생크림 100g
인스턴트 커피가루 4g
물13g
설탕 40g
연유 110g
베이킹소다 1.5g
♥︎ 커피 밀크 카라멜 버터크림
버터크림 120g
커피밀크카라멜 110g
바닐라빈 페이스트 3g
깔루아 5g
♥︎ 초콜릿 가나슈
다크초콜릿 85g
뜨거운 생크림 85g
♥︎ 초콜릿 비스퀴 (29x39 cm)
달걀 160g
설탕 70g
아몬드 가우 100g
코코아가루 16g
박력분 24g
달걀흰자 100g
설탕 50g
녹인버터 20g
바닐라익스트랙 6g
♥︎ 초콜릿 글레이즈
다크초콜릿 100g
식물성 오일 15g
♥︎커피시럽
에스프레소 커피 100g
설탕 35g
깔루아 6g
OR
뜨거운 물 100g
인스턴트 커피가루 6g
설탕 35g
깔루아 6g
♥︎ 가나슈틀 (15x15x1.5cm)
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Hi. This is Joconde.
This cake is the Opera Cake everyone loves.
However, most of the opera cake recipes seem to be the same.
So I modified it a bit.
It tastes similar to a classic opera cake, but it’s slightly different.
It's not too sweet at all. I think it's just the right amount of sugar for an opera cake.
I am sure you will love it.
I recommend you watch the video and try making it.
*Notice*
I used ganache frame because I wanted to make a cake with neat layers.
The sheet was cut to fit the size of the tool, so there were scraps.
However, if you want to do it without wasting, divide the entire sheet into 4 equal parts.
You can make it in 4 layers: ganache - buttercream - ganache - buttercream.
At this time, except for the chocolate biscuit sheet and chocolate glaze.
Caramel, buttercream, and ganache should be increased to 1.5 times the amount of the recipe below.
♥︎ Coffee Milk Caramel
100g hot heavy cream
4g Instant coffee powder
13g water
40g sugar
110g condensed milk
1.5g baking soda
♥︎ Coffee Milk Caramel Buttercream
120g buttercream
110g of coffee milk caramel
3g vanilla bean paste
5g Khalua
♥︎ Chocolate Ganache
85g dark chocolate
85g hot heavy cream
♥︎ Chocolate Biscuit sheet (29x39 cm)
160g eggs
70g sugar
100g almond flour
16g cocoa powder
24g cake flour
100g egg whites
50g sugar
20g melted butter
6g vanilla extract
♥︎ Chocolate Glaze
100g dark chocolate
15 g vegetable oil
♥︎Coffee Syrup
100 g espresso coffee
35 g sugar
6g Kahlua
OR
100 g hot water
Instant coffee powder 6g
35 g sugar
6g Kahlua
♥︎ Ganache Frame (15x15x1.5cm)
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Gluten-Free Heaven and Hell Cake-Auguste Escoffier School of Culinary Arts
This is a Heaven and Hell Cake which I modified the recipe so that it would be entirely gluten-free. Enjoy!
[머그컵 아님] 눈 내리는날 먹기 좋은 미니 초코 케이크, /Mini Chocolate Cake good for a Snowy day.
구독
눈이 내린 다음날, 아주 추운날, 하늘은 저리도 맑았습니다.
베이킹하기 딱 좋은 날이었습니다.
그래서 창가에서 영상을 만들었습니다.
따끈한 코코아 한 컵을 닮은 미니 케이크 입니다.
한 잔 하시겠습니까?
@cookies_cakes_and_crumbs 님의 케이크를 모방하였습니다.
재료
♥︎ 초콜릿 퍼지 케이크
무염버터 95g
다크초콜릿 50g
달걀 95g
설탕 53g
박력분 45g
코코아가루 9g
베이킹 파우더 5g
소금 1g
♥︎ 버터크림
뜨거운 생크림 65g
슈가파우더 100g
버터 170g
♥︎ 초코 버터크림
버터크림 110g
코코아가루 6g
뜨거운 생크림 17g
♥︎ 레드 버터크림
버터크림 90g
레드 식용색소
♥︎ 가나슈
뜨거운 생크림 20g
다크초콜릿 20g
♥︎ 심플시럽
물 60g
설탕 20g
물과 설탕을 넣고 한 번 끓어 오르면 불을 끄고 완전히 식혀서 사용.
♥︎ 기타
파스티아주 반죽 (만드는 방법 :
레드 식용 색소
눈꽃 플런저 커터
건조 마시멜로우
The day after it snowed, on a very cold day, the sky was so clear.
It was a perfect day for baking.
So I made a video by the window.
It is a mini cake resembling a cup of hot cocoa.
Would you like a drink?
This is a copy of the cake from instagram user @cookies_cakes_and_crumbs.
ingredient
♥︎ Chocolate Fudge Cake
95g unsalted butter
50g dark chocolate
95 g eggs
53g sugar
45g cake flour
9g cocoa powder
5g baking powder
1g salt
♥︎ Butter Cream
65g hot heavy cream
100g powdered sugar
170 g butter
♥︎ Choco Buttercream
110g of buttercream
6g cocoa powder
17g hot heavy cream
♥︎ Red Buttercream
90g of buttercream
red food coloring
♥︎ Ganache
20g hot heavy cream
20g dark chocolate
♥︎ simple syrup
60g water
20g sugar
Add water and sugar and once it boils, turn off the heat and cool completely before use.
♥︎ Others
Pastillage Dough (how to make:
red food coloring
snowflake plunger cutter
dried marshmallows
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????Track: Falling Snow -
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