Dream to Heaven: Heavenly Flower Garden Cream Cake Decorated with Floating Clouds and Rainbow
A divine creation that brings the ethereal beauty of a flower garden to life. This extraordinary cream cake is a feast for the senses, adorned with floating clouds and a vibrant rainbow that will transport you to a world of dreams and enchantment.
As you set your gaze upon this exquisite cake, you'll be mesmerized by the sight of delicate sugar flowers blooming in a harmonious symphony of colors. Each flower is meticulously crafted, showcasing the artistry and skill of master pastry chefs. The cake is a captivating flower garden brought to life, with a palette of soft pastel hues that exude tranquility and elegance.
Floating above this heavenly garden are delicate sugar clouds, creating an illusion of weightless beauty. These fluffy white clouds add a whimsical touch to the cake's design, evoking a sense of serenity and wonder. They seem to dance on the cake's surface, inviting you to immerse yourself in the dreamlike atmosphere they create.
But the pièce de résistance is the vibrant rainbow arching gracefully across the cake. Its vivid colors blend seamlessly, radiating joy and positivity. The rainbow serves as a symbol of hope and a reminder that dreams can come true, igniting a sense of wonder and enchantment within your heart.
Beneath the heavenly decoration lies a delectable cream cake that is sure to delight your taste buds. Moist layers of cake are lovingly embraced by a velvety smooth cream, creating a divine balance of flavors and textures. Each bite is a heavenly experience, as the cream melts in your mouth and the flavors transport you to a state of pure bliss.
The Dream to Heaven cake is perfect for celebrating special moments and milestones that deserve a touch of enchantment. Whether it's a wedding, an anniversary, or a celebration of life's beautiful moments, this cake will elevate your event to extraordinary heights.
Allow yourself to be whisked away to a dreamlike realm with the Dream to Heaven cake. Indulge in its heavenly flavors, let the enchanting design captivate your imagination, and create memories that will last a lifetime. With this cake, your celebration becomes a magical experience, a glimpse into the realm of dreams and beauty.
이 우아한 맛에 빠집니다. 오페라 케이크 만들기 /Heavenly Opera Cake.
오래전 프랑스에 여행갔을때 기필코 달로와요의 오페라케이크를 먹겠다고
구글 맵 보면서 걸어 걸어서 찾아 갔었어요. 이런 건 꼭 오리지날을 먹어봐야죠.
저는 미국에서 케이크를 사 먹었을때는 너무너무 달아서 혀 꼬부라진 기억이 있거든요.
그 이후 서양 케이크는 너무 달것 같다는 편견이 있었는데요.
프랑스에서는 케이크이던 마카롱이던 정말 딱 좋았어요. 온갖 유명 세프의 케잌샵은 다 갔다는… 정말 감동이었죠. 그때 달로와요의 오페라 케이크는 정말 금값 이었는데.. 진짜 맛있었어요.
그동안 많은 분들이 오페라 케이크를 요청해 주셨어요. ㅎㅎㅎ
아시겠지만 오페라케이크는 과정이 좀 많죠.
맛은 단연 케이크 중 최고이고 그래서 저도 너무 좋아하는 케이크 인데 프로세스가 길어서
늘 영상 만들기를 미뤄 오고 있었어요.
하지만 여러번 요청이 들어왔고 더이상 미룰 수가 없네요.
이 번 영상은 좀 길어요. 이왕 여러분을 위해 만든거 좀 자세히 하고 싶었어요
그렇지만 영상이 길면 지루할것 같아서 주저리주저리 설명도 많아요.
좀 덜 지루하시길 바랄게요. ㅎㅎㅎ
제가 오리지널의 맛을 똑같이 만들지는 못하지만 나름 레시피가 있어요. ㅋ
이 오페라케이크 레시피에서 살짝 저만의 팁이 있다면
버터크림에 넣을 커피 농축액 만들때 헤이즐넛 향 인스턴트 커피를 사용한 것입니다.
영상에 제품이 나와있어요.
제가 자주 쓰는 커피인데 이것을 약간 넣으면 맛이 끝내 줍니다.
광고 아닙니다. 단지 개인 취향 때문에..
만일 그 커피 없다면 G7 커피도 추천드려요.
그리고 깔루아를 시럽에도 커피 농축액에도 사용 했는데요.
깔루아 없으시면 4g의 럼 이나 브랜디를 넣어 주시고 그마저 없으면 생략가능 합니다.
하지만 이런 리큐르를 넣으시면 향이 더욱 좋아지니 염두에 두세요.
장식으로 쓰인 초콜릿도장은 밀크 초콜릿으로 만들었습니다.
코팅 초콜릿으로 사용해도 됩니다.
하지만 커버춰로 하실 분들은 꼭 템퍼링을 하세요.
그리고 오븐 팬을 냉동실에 오랫동안 넣어두었다가 그 위에서 작업하세요.
초콜릿 템퍼링 방법은 아래를 참고하세요.
넘나예쁜 초콜릿 볼 2가지 방법
영상에 말이 아주 많으니 여기서는 좀 줄일게요. ^^
향긋하고 우아한 맛의 오페라 케이크 꼭 즐겨보세요.
재료
♥︎ 커피시럽
에스프레소 130g
설탕 30g
깔루아 6g (럼이나 브랜디로 4g 넣거나 생략가능)
또는
뜨거운 물 130g
인스턴트 커피가루 7g
설탕 30g
깔루아 6g
♥︎ 가나슈
다크초콜릿 125g (깔리바우트 57.7% )
생크림 125g
♥︎ 커피농축액
인스턴트 커피가루(헤이즐넛향) 5g
물 6g
깔루아 6g
♥︎ 커피 버터크림
무염버터 180g
달걀 노른자 3개
설탕 75g
물30g
커피농축액 전량
♥︎ 비스퀴 조콩드
달걀3개 (약 160g)
슈가파우더 80g
아몬드가루 100g
박력분 30g
달걀 흰자 100g
설탕 40g
녹인버터 20g
♥︎ 초콜릿 글레이즈
다크 초콜릿 100g (깔리바우트 57.7%)
식물성오일 15g
When I traveled to France a long time ago,
In France, cakes and macarons were perfect. I visited all the famous chef's cake shops. I also decided to eat Dalloyau's opera cake.
I visited there by following Google Maps. At that time, Dalloyau's opera cake was really expensive But It was really touching.
Many people have asked me to make opera cake.
You know, opera cake needs a lot of processes to be made.
It's definitely the best cake I've ever had, so I love it so much, but the process is long. I've always been delaying making videos.
But there have been several requests these days and I can't put them off any longer.
This video is a bit long. Since I've made it for you, I've been wanting to elaborate.
But I worried that it will be a boring video. so I wrote a lot of explanations to read.
I hope you're less bored. hahaha…
I can't make the Dalloyau's original taste but I have my own recipe. LOL
I had a little tip in this recipe.
That is using hazelnut-flavored instant coffee to make coffee concentrate for buttercream.
The product is shown in the video.
I often use this, and if you add a little bit of this, it tastes amazing.
It's not an advertisement. It's just personal taste.
If you don't have that coffee, I recommend G7 coffee.
And I also used Kahlua in syrup and coffee concentrate.
If you don't have Kahlua, add 4g of rum or brandy, and if you don't have it also, you can omit it.
But if you put in these liqueurs, the scent will be better, so keep that in mind.
The chocolate stamp used for decoration is made of milk chocolate.
If you use real chocolate, it should be tempered.
But you can use compound chocolate instead. It is a lot easier to handle.
See below for chocolate tempering methods.
Two super pretty chocolate balls,
And Keep the oven pan in the freezer for a long time and work on it.
Enjoy a fragrant and elegant opera cake.
Ingredients
♥︎ Coffee syrup
130g espresso
30g sugar
6g Kahlua (4g of Rum or Brandy, or omit)
Or
130g Hot water
7g instant coffee powder
30g sugar
6g Kahlua
♥︎ Ganache
125g dark chocolate (Callebaut 57.7%)
125g heavy cream
♥︎ Coffee concentrate
5g instant coffee powder (hazelnut flavored)
6g water
6g Kahlua
♥︎ Coffee Butter Cream
180g unsalted butter
3 egg yolks
75g sugar
30g water
the total amount of coffee concentrate
♥︎ Biscuit joconde
3 eggs (about 160g)
80g Sugar Powder
100g almond powder
30g all-purpose flour
100g egg whites
40g sugar
20g melted butter
♥︎ Chocolate Glaze
100g dark chocolate ( Callebaut 57.7%)
15g vegetable oil
My husband hates CHOCOLATE CAKE but LOVED this one!
RECIPE:
SHOP:
If you’re looking for a rich, fudgy chocolate cake to satisfy your sweet cravings, then this cake IS IT! Paired with an indulgent chocolate fudge frosting, this is by far the best chocolate cake I’ve ever had.
INGREDIENTS:
Chocolate Cake
- 1½ cups (190 g) flour - regular all purpose
- ½ cup (50 g) cocoa powder - unsweetened
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- ¾ cup (170 g) unsalted butter
- 1¼ cups (200 g) dark chocolate (50%)
- ⅓ cup (80 g) milk - room temperature
- 1½ cups (300 g) white sugar
- 1½ tbsp instant coffee powder
- ¼ cup (55 g) unflavoured vegetable oil - I use canola oil
- 1 tsp vanilla essence/extract
- 2 large eggs - room temperature
- ½ cup (110 g) hot water
Bake at 160 °C (320°F) with the fan on. If your oven doesn't have a fan option, then you will need to increase the baking temperature to 175°C (347°F). Remember to grease the bottom and sides of two 8 inch cake tins (mine are 3 inch deep), and also line the bottom of the tin with baking/parchment paper.
IMPORTANT: Do not open the oven door too early to check the cake otherwise this can cause the cake to sink in the middle. Enjoy :)
Chocolate Fudge Frosting
- 1 cup (226 g) cream
- 4 tsp cocoa powder - unsweetened
- 2½ cups (400 g) dark chocolate (50%)
- 1 cup (226 g) unsalted butter
- 1 cup (170 g) icing sugar - also known as powdered sugar/confectioners sugar
- ½ tsp instant coffee powder
- ½ tsp salt
- 2 tsp vanilla essence/extract
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BAKING ESSENTIALS:
Cake Tins (8x3-inch) -
Hand Mixer -
Whisks -
Electronic Kitchen Scale -
Glass Mixing Bowls -
Spatulas -
Measuring Spoons & Cups -
Cake Release -
Pastry Brush -
NICE-TO-HAVE:
KitchenAid Stand Mixer -
Cake Stand -
Food Processer -
Immersion Blender -
CAKE DECORATING ESSENTIALS:
Offset Spatula -
Piping Bags -
Piping Tips -
Cake Scraper -
Steel Turntable -
Cake Boards -
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SHOP MY COURSES HERE:
= Layer Cake From Scratch: Ultimate Beginners Guide to Cake Decorating -
= How to Make a Professional Wedding Cake From Home -
= Mousse Cake From Scratch: Patisserie Style -
OR
Get access to my COURSES on Skillshare and receive an extended FREE TRIAL by signing up with this link:
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Thanks for watching!
Chocolate Hazelnut Cream Cake Recipe: A Heavenly Dessert! || Ëmbëlsirë Me Krem Lajthie e Çokollatë
???? Indulge in pure decadence with our irresistible #Chocolate #hazelnut Cream Layer Cake! Each bite offers a delightful combination of biscuit crunch, creamy layers of whipped cream, cream cheese, and hazelnut cream, all topped off with rich melted chocolate. A heavenly #dessert that will leave you craving for more! ????
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#hazelnutdessert #creamdessert #nobakedessert #nobakechocolatedessert
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Heaven on Earth Cake
Heaven on Earth cake describes this delicious trifle-esque dessert perfectly. Moist angel food cake topped with tart cherry pie filling, creamy pudding, and lightly whipped cream make this cake out of this world!
__________⬇️️⬇️️⬇️️⬇️️ CLICK FOR RECIPE ⬇️️⬇️️⬇️️⬇️️ ___________
Grab the full, printable recipe on my blog:
INGREDIENTS
1 angel food cake a pre-made cake or bake a boxed angel food cake mix and let it cool
1 can cherry pie filling 540 milliliters, 18 ounces
1 package 4-serving instant vanilla pudding mix 102 grams, 3.6 ounces
1 1/2 cups milk 2%
1 cup sour cream
8 ounces Cool Whip
sliced almonds optional garnish
INSTRUCTIONS
Cut the cooled angel food cake into cubes about 1 inch in size.
Pro Tip: If you are baking the cake yourself for this recipe, make sure to let it cool fully before cutting it so that it doesn’t make the other ingredients too warm.
Pro Tip: The best knife to use when cutting angel food cake is one with a serrated blade, it will cut the cake easier, and you won’t lose the airy, fluffy texture of the cake.
Layer half of the cake pieces evenly in the bottom of a 9×9 cake pan (metal or glass).
Spread 2/3 of the cherry pie filling evenly over the cake.
Layer the last half of the cake cubes over the cherry pie filling.
In a medium bowl stir together the pudding mix, milk, and sour cream until smooth, about 2 minutes. Spread evenly over the top of the cake.
Spread the Cool Whip evenly over top of the pudding layer. Drop and spread the rest of the cherry pie filling over the top.
Place in the fridge and let chill 4 to 5 hours before serving.
Pro Tip: This cake needs at least 4 to 5 hours in the fridge so it can soak up all of the flavors. Overnight is even better.
Sprinkle slivered almonds on top of the cake before you serve it, optional.
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Spaceships and Laser Beams launches new recipes daily. You'll find us sharing the best ideas for food, DIY, family life, travel, and more!
Indulge in Heavenly Bliss with This Irresistible Cream Cake Recipe! ???? | Viral Sensation on YouTube!