Amazing Swiss Roll Cake Recipe
Rich and tender, this Swiss Roll recipe is a show-stopping dessert perfect for any occasion. A fluffy and light chocolate sponge cake filled with homemade whipped cream and then coated in a layer of ganache, this chocolate cake roll will delight your guests. You won’t believe how easy it is to make from scratch.
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Lunchbox Mini Cake. Easy Recipe. Chocolate cake And Vanilla Butter Cream
Hi everyone, this time I make mini cakes with chocolate cake and vanilla butter cream. This recipe is easy to make so I hope you give it a try and enjoy a video. The Recipe:
*** Chocolate cake (pansize: 22 x 36cm)
130g all purpose flour
35g cocoa powder
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/2 tbsp coffee powder
100g brown/ white sugar
1 egg
80g milk (room temperature)
30g melted butter (or vegetable oil)
90g hot water
1 tbsp vanilla
1 tbsp vinegar
*** Vanilla butter cream
350g room teperature butter
powdered sugar
1 tbsp vanilla
70g heavy cream
food color: pink, green, blue, brown
Wilton piping tips #2, #21, #6, #32
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CHRISTMAS CAKE ICE CREAM - Christmas Recipe
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Ingredients:
Christmas Cake recipe -
2 cups heavy cream
1 cup sweet condensed milk
1 tsp vanilla extract
ENJOY!
~ Nicko
Butter Pecan Ice Cream Cake (Homemade No Machine Ice Cream) - Gemma's Bigger Bolder Baking Ep 97
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WRITTEN RECIPE available on my website:
JUST RELEASED! Red Velvet Roulade Cake:
Hi Bold Bakers! Now you can use my Homemade No Machine Ice Cream recipe to make a BIG & BOLD Ice Cream Cake with warm fall flavors that are sure to impress. So let's get started!
Referenced in this Episode:
* Holiday Ice Cream:
* Salted Caramel Recipe:
WATCH more Bigger Bolder Baking Episodes HERE:
* Hot Chocolate & Toasted Marshmallow Cookies:
* Homemade Ice Cream Party:
* Banana Split Ice Cream Cake:
* Homemade Ice Cream Milkshakes (
* Dairy-Free Ice Cream Recipe:
PRINT & SHARE the WRITTEN RECIPES:
FULL RECIPE LISTED BELOW
Butter Pecan Ice Cream Cake
INGREDIENTS
Crust
3 ½ cups (16oz/ 454g) ginger snaps, crushed
1 stick (1/2 cup) melted butter
Ice Cream
2 cups (16oz/450 ml ) cold whipping cream, all purpose cream, heavy cream
14 ounces (1 can/ 400ml) COLD sweetened condensed milk (fat-free or regular)
2 teaspoons Vanilla Extract
Butter Pecans
1 Cup (8oz/225g) toasted pecans, chopped
1/3 Cup(2 1/2 oz/75g) white sugar
2 Tablespoon (1oz/30g) butter
A generous pinch of salt
Salted caramel sauce (
INSTRUCTIONS
To prepare the crust:
1. Using a food processor or high-powered blender, pulse the gingersnaps until they reach a fine crumb.
2. Add the melted butter and pulse a few more times to combine. (you can also use a rolling pin to break up the cookies)
3. Press the gingersnap mixture evenly over the bottom of a 9 inch spring-form pan, and up the sides approximately 2 inches. Place in the fridge to set.
Prepare Candied Butter Pecans:
1. In a heavy bottomed saucepan over medium/low heat, combine pecans, sugar, butter and salt stirring constantly for about 4 minutes or until sugar has melted and browned (don’t let them smoke).
2. Remove from heat
3. Spread nuts on parchment paper or foil. Once nuts have cooled, chop into smaller pieces and reserve. I like to keep some big chunks and really fine bits too for texture.
For the ice cream:
1. Place sweetened condensed milk in the fridge to keep cold
2. Beat cold heavy cream* on medium/high in a stand mixer fitted with the whisk attachment (or using a hand mixer) until soft peaks form. Around 3-4 minutes
3. Turn down the speed a little and pour the condensed milk into the whipped cream. Stir in vanilla extract now if desired.
4. Now, turn the speed back up high again and whisk until the mixture is thick and stiff peaks. that is your homemade ice cream base.
5. Now you have your ice cream base you can add your chopped Buttered Pecans and mix in (save a little few to decorate the top) .Taste to make sure you have added enough.
To assemble the cake:
1. Scoop half of your ice cream into your prepared cookie base.
2. Sprinkle over a hand full of crushed gingersnap cookies to create a secret layer then continue scooping the ice cream on top of that
3. Tap the tin on the counter to flatten out the top. Freeze at least 8 hours but preferably overnight.
4. Serve with some salted caramel sauce on top and freshly whipped cream.
5. Keep covered in the freezer for up to 2 weeks.
* For the Ice Cream use the right cream for where you live:
(US & UK, whipping cream or heavy cream)
(Netherlands, Slagroom)
(Philippines, whipped cream or heavy cream)
Ree Drummond's Easiest-Ever Ice Cream Cake | The Pioneer Woman | Food Network
Ree creates this easy frozen treat for her family by layering pound cake with three different flavors of ice cream and chocolate candy!
Watch #ThePioneerWoman, Saturdays at 10a|9c + subscribe to #discoveryplus to stream the entire library and so much more:
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Ice Cream Layer Cake
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 4 hr 15 min (includes freezing time)
Active: 15 min
Yield: 6 to 8 servings
Ingredients
1 pound cake
1 cup vanilla ice cream, slightly softened
4 large peanut butter cup candies, roughly chopped
1 cup chocolate ice cream, slightly softened
1/2 cup chocolate candies, such as M and Ms, roughly chopped
1 cup chocolate chip ice cream, slightly softened
Chocolate shell ice cream sauce (the type that hardens), such as Smucker's Magic Shell, for covering the top
Directions
Slice the pound cake horizontally into 3 pieces. Place the first slice in a loaf tin lined with plastic wrap. Cover the cake with the vanilla ice cream, followed by three-quarters of the chopped peanut butter cups. Add a second layer of cake and cover with the chocolate ice cream, followed by three-quarters of the chocolate candies. Place the last layer of cake on top, followed by the chocolate chip ice cream. Cover with the chocolate shell sauce, then the remaining peanut butter cups and chocolate candies. Let the sauce set for a few seconds, then fold over the plastic wrap and place in the freezer until frozen, about 4 hours.
When ready to serve, pull back the plastic wrap, gently lift the cake out and peel off the wrapping completely. Slice to serve.
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Ree Drummond's Easiest-Ever Ice Cream Cake | The Pioneer Woman | Food Network
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Snickers Ice Cream Cake | Episode 1083
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