Chocolate Transfer Sheets for Hand-Dipped Chocolates | Oreos & Caramels!
Chocolate Transfer Sheets for Hand-Dipped Chocolates ????????????✨ In today's video I show you how to use chocolate transfer sheets for hand-dipped chocolates! I dip square caramels and oreos. Transfer sheets are easy for anyone to use once you know the method and the end result is a clean, crisp, and fun chocolate! Hope you enjoy my Valentine's chocolate oreos and caramels!
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MISS KAY’S BANANA NUT CAKE WITH CARAMEL ICING
MISS KAY’S BANANA NUT CAKE WITH CARAMEL FROSTING. A delicious layer cake made from scratch complete with full recipe.
#bananacakewithcaramelicingrecipe #layercakes #susanssoutherncooking
Miss Kay’s Banana Nut Cake with Caramel Icing
Cake Layers:
2 ½ cups sifted cake flour or 2 cups sifted all-purpose flour
1 ⅔ cups sugar
1 ¼ tsp. baking powder
1 ¼ tsp. baking soda
1 tsp. salt
⅔ cup Crisco shortening
⅓ cup buttermilk
1 cup mashed bananas (about 2 medium bananas)
2 large eggs
⅔ Cup chopped pecans or walnuts
Caramel Icing:
1 stick butter
1 cup packed brown sugar (light or dark is fine)
⅓ Cup whole milk
3 ½ cups sifted powdered sugar
1. Heat the oven to 350°F. Butter and flour 2 round cake pans.
2. Make the cake layers: In a large mixing bowl, sift together the flour, sugar, baking powder, baking soda and salt. Add the shortening, buttermilk and bananas. (I also add a tsp. of vanilla.) Mix with an electric mixer on medium speed for 2 minutes. Add the eggs and beat 2 more minutes. Fold in the nuts.
3. Pour the batter into the pans. Bake until the layers start to pull away at the sides and toothpick inserted comes out clean, 35-40 minutes.
4. Let the layers cool in the pans for a few minutes, then run a spatula around the sides and invert the layers onto a wire rack to cool completely.
5. While the layers are cooling, make the frosting. In a medium saucepan on medium heat, bring the butter and brown sugar to a boil and boil for 2 minutes. Add the milk and bring back to a boil. Remove from the heat and let cool slightly. Stir in the powdered sugar.
6. When the cake layers are cool, frost the top of one layer. Put the other layer on top and frost the top and sides.
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Professional Baker Teaches You How To Make CHOCOLATE CAKE!
Chocolate Cake is the best cake, period, but have you ever wonder how to make the best chocolate cake in the world? Anna Olson is here to show you how to take your cake game up to the next level, and this recipe has almost 2 pounds of chocolate in it! The chocolate fans in your family won't be disappointed.
Try the recipe out for yourself, it's just below! And don't forget to let us know how your Blackout Chocolate Cake turned out!
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Ingredients
Cake
2 ½ cup (375 g) all-purpose flour
1 cup (120 g) regular cocoa powder
2 ¼ (12 g) tsp baking soda
1 ½ (8 g) tsp salt
1 tsp (3 g) baking powder
1 ¼ (250 g) cup sugar
¾ cup (150 g) dark brown sugar, packed
1 cup (225 g) unsalted butter, room temperature
2 ¼ cup (560 ml) buttermilk, room temperature
2 large large eggs, room temperature
1 ½ (8 ml) tsp vanilla extract
6 oz (170 g) bittersweet chocolate, chopped, melted and cooled
Frosting
3 cup (775 g) unsalted butter, room temperature
1 cup (250 ml) cream cheese, room temperature
24 oz (680 g) bittersweet chocolate, chopped, melted and cooled
4 tsp (20 ml) vanilla extract
½ (3 g) tsp salt
4 cup (520 g) icing sugar, sifted
⅔ (80 g) cup cocoa powder, sifted
Directions
Cake
1. Preheat oven to 350F (175 C). Grease and line with parchment 3 8-inch round cake pans.
2. Sift flour, cocoa, baking soda, salt and baking powder into a large bowl (or into the bowl of a standup mixer fitted with the paddle attachment). Add sugars and butter and blend until a crumbly texture.
3. In a small bowl, whisk buttermilk, eggs and vanilla together and add to larger bowl while mixing on low speed. Once incorporated, increase speed to medium-high and blend until smooth, about 3 minutes.
4. Slowly pour in melted chocolate until evenly blended, then scrape batter equally between prepared cake pans, tapping pans gently to remove any large bubbles.
5. Bake cakes for 40 to 50 minutes, until a tester inserted in the center of the cake comes out clean. Cool cakes for 30 minutes in the pan, then carefully turn out onto a cooling rack to cool completely.
Frosting
1. For frosting, beat butter and cream cheese on high speed, scraping sides frequently, until light and fluffy. Reduce speed and add melted chocolate. Add vanilla, salt, icing sugar and cocoa and beat until smooth.
2. To frost the cake, slice each cooled cake layer across in half. Top one layer with icing and spread. Place second cake layer on top, and repeat with remaining layers. Ice the top of the cake and finish with the sides. Chill cake to set, but it is best stored at room temperature.
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Wedding Cake!
Simple yet classy; this wedding cake is composed with, four layers of vanilla sponge soaked with a raspberry vanilla Chambord syrup, a raspberry cremeux, a raspberry yuzu compote, and a light vanilla pastry cream. The edible topper is made out of 100% sugar.
How to make Gel for Cake Decoration | Gel Cake Icing | Homemade Gel for Cake | Neutral Gel
How to make Gel for Cake Decoration | Gel Cake Icing | Homemade Gel for Cake | Neutral
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condensed milk
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Hi I am Renu Singh
welcome to my YouTube channel Gokul kitchen. About the Channel - gokul kitchen recipes,hear I share various kind of dishes / recipes in my unique style which is very simple to understand with easily available ingredients at home and can be easily cooked so that anyone and eveyone can make it. it in my channel you will find all types of delicious food recipes from sweets, cakes to mouth watering snacks and many other yummy recipe.
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0 Cost DIY कोलिन से छुटकारा
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#chocolatecake #chocolatecakedecoration #cake #cakedecorating
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Amazing Easy Chocolate Cake decoration Ideas by Aparna's Recipes