발렌타인데이???? 사랑하는 분에게 미니 초코 케이크 선물하세요. ???? Mini Chocolate Cake Recipe / White Chocolate Ganache Recipe
안녕하세요.
분 베이크입니다.
오늘은 앉은 자리에서 5개는 순삭 할 수 있는 맛있는 초코 케이크를 만들게요.
큰 사이즈의 몰드에 만들어서 미니 초코 케이크가 36조각이 만들어집니다.
선물하기 전에 5조각 정도는 먹어도 됩니다..ㅋㅋ
이 미니 케이크는 발렌타인 데이에 아주 좋은 거 같아요.
또 아이들 생일 파티나 다른 목적의 홈파티에도 아주 잘 어울려요.
실온에 두어도 파티 내내 아주 맛있게 먹을 수 있었어요.
재료도 비교적 심플하지만 정말 맛이 있으니 만들어 보세요.
진한 다크 초콜릿 가나슈와 부드럽고 촉촉한 케이크도 아주 환상적인 맛이였고요.
바닐라 풍미의 화이트 초콜릿 가나슈 케이크 또한 너무 맛이 좋았어요.
겉면을 초콜릿으로 코팅을 해 주고 예쁜 선물 상자처럼 꾸며 보았는데요.
아주 예뻤어요.
자 그럼 작고 앙증맞은 미니 초코 케이크를 만들어 볼게요.
만드는 방법~~!
체크 포인트~~!
자, 그럼..
시작해볼까요~~!
#ASMR # Valentine'sday #chocolatecake
● 케이크 완성 사이즈 ( 25cm *25cm *3.5cm (H) )
(또는 4cm*4cm*3.5(H) ,,,36조각 )
● 다크 초콜릿 가나슈
다크 초콜릿 커버춰 230g
생크림 230g (또는 휘핑크림)
무염 버터 40g
럼 5ml (선택)
● 초콜릿 스펀지 케이크
( mold size : 25cm*25cm )
밀크 초콜릿 60g
우유 75g
포도씨유 45g
노른자 6개 (105g)
설탕 45g
박력분 90g
코코아가루 30g
베이킹 파우더 1/2tsp+1/4tsp
흰자 6 (210~220g)
설탕 85g
● 화이트 초콜릿 가나슈
화이트 초콜릿 커버춰 370g
생크림 165g (또는 휘핑크림)
바닐라 리큐르 3ml (선택)
(또는 바닐라 빈 1/2)
● 장식용 초콜릿 (또는 컴파운드 초콜릿)
밀크 초콜릿 (커버춰) 230g
다크 초콜릿 (커버춰) 65g
식물성 오일 30g
컴파운드 초콜릿 (노랑, 연두, 핑크)
시청해주셔서 감사합니다.
**BGM--
????음악 제공 브금 대통령
????트랙: Maple Waltz -
• [Comfortable and pleasant emotional music] Maple Waltz | Autumn leaves to music...
● 분 베이크 인스타그램 바로가기
Irish Poke Cake Recipe | St. Patrick's Day Dessert Ideas | Easy Cake Recipes
Irish Poke Cake Recipe | St. Patty's Day Dessert Ideas | Easy Cake Recipes
#irishpokecake #pokecakerecipe #stpatricksdayrecipes #stpatricksdaydesserts #stpattysdaydesserts #cakerecipes
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Recipe:
1 box lime jello
1 box white cake mix
4 egg whites
1/2 cup canola oil
1 cup buttermilk
1 cup hot water
1/2 cup cold water
1 1/2 tubs cool whip *Let thaw
1 box vanilla pudding mix
1. In large bowl, mix cake mix, egg whites, buttermilk and oil
2. Bake cake at 350 for est 20 minutes until fully baked. Allow cake to cool!
3. Use end of stirring spoon and poke holes across cooled cake
4. In small pan, heat 1 cup water til boiling, add jello mix and stir for 2 minutes. Remove from heat. Add 1/2 cup cold water, stir well.
5. Pour jello liquid over cake into holes. Use all of it.
6. In bowl, mix cool whip and box of pudding mix together, fold it gently together.
7. Spread topping over cake
8. Add sprinkles or coconut
*Cover and store in fridge if serving soon
** If not serving for a few hours, store it in the freezer so your topping stays set, thaw for 20 min before serving.
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Moist Carrot & Dates Cake | Cake Recipes
Recipe here :
Eggless Carrot Dates Cake:
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Please note:
You can adjust the amount of sugar(3/4 - 1 cup) as per your taste.
There is a correction in the cooking time mentioned in the video. It will be between 50-55 mins.
The cooking time may vary depending upon the oven.
Few recipes to try:
Moist Pineapple Cake:
Moist Banana Chocolate cake:
Whole-wheat carrot cake :
Low fat No Bake Blueberry Cheesecake :
6 Minutes Eggless Chocolate cake :
Lamingtons :
Soft & Fluffy star bread:
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The BEST Pineapple Upside Down Cake
This delicious Pineapple Upside Down Cake is beyond easy to make from scratch, and it comes out of the pan fully decorated! You will be amazed when you remove the cake pan and see the caramelized layer of pineapple and maraschino cherries over the soft and fluffy cake.
RECIPE:
This cake is packed with sweet pineapple flavor, intensified by the caramelization of butter and brown sugar on the pineapple rings. The bright yellow and red layer also always brings a smile to my face as it’s so colorful and cheerful, making it a delightful treat!
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Love & Best Dishes: Grammy Peg’s Cherry-Pineapple Dump Cake Recipe
Grammy Peg’s Cherry-Pineapple Dump Cake Recipe - This easy dump cake recipe with pineapple and cherry is a super simple dessert recipe for last-minute guests.
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Mirror Glaze Cake
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Inspired by -
How to make a shiny mirror glaze cake!
Here is what you'll need!
White Chocolate Mousse
Servings: 1
INGREDIENTS
8 egg yolks
¼ cup sugar
1½ cups heavy cream (for the eggs)
1½ cups white chocolate (over 30% cocoa butter)
2 cups heavy cream, chilled (for whipping)
PREPARATION
In a large bowl, beat the egg yolks with a hand mixer until frothy and airy, then mix in the sugar slowly. Beat until lemon-colored and fluffy.
Heat the cream in a pot over medium heat until steaming but not boiling, then slowly mix in half of the cream with the eggs – being sure to not cook the eggs by pouring too much cream inside before it’s mixed.
Pour the warm creamy egg mixture into the pot with the rest of the cream and cook over low heat, stirring constantly until the mixture has thickened enough to coat the back of a spoon without dripping off too much.
Mix in the white chocolate until smooth, then transfer the mix to a bowl and press cling film into the surface to prevent a skin from forming. Chill completely.
Once the white chocolate mixture is set, beat the cold cream in a large bowl until stiff peaks. Be careful not to overmix, it’s safer to undermix than the over mix.
Carefully fold in the white chocolate mixture into the cream, a little at a time, until folded in completely. Set aside for later use.
Mirror Glaze
Servings: 1
INGREDIENTS
300 milliliters water
1½ cups sugar
1 14-ounce can sweetened condensed milk
15 gelatin sheets
26 ounces white chocolate, chopped (over 30% cocoa butter)
Gel food coloring of choice
PREPARATION
Boil the water, sugar, and condensed milk in a pot for 1 minute, then remove from heat.
Bloom the gelatin in 8 cups of cold water for 5 minutes, then wring the gelatin sheets of excess water and mix into the sugar mixture.
Pour the liquid over the chocolate, letting it sit for 2-3 minutes to allow the chocolate to soften.
Using an immersion blender, carefully blend the chocolate and the liquid, making sure that you are not blending in air bubbles by lifting up the blender too high. It’s okay to go slow, just make sure it’s all blended with as little bubbles as possible, which will show up in the final product.
Sieve the mix into a large jug or vertical container to remove any excess bubbles. If there are still bubbles, continue to sieve back and forth. A trick to remove air bubbles from the surface is to manually pop them with a toothpick or to press cling film into the surface and remove the bubbles.
Separate the glaze into different containers and color them to your desire. We used red and white for this cake. Blend the coloring with the glaze until the color is distributed evenly, then cover each container with the cling film, pressing the film into the glaze to ensure that there is no skin when you are ready to use the glaze.
When you are ready to use the glaze, make sure each one is around 90-96°F, then pour the colored glazes back into one container. Swirl them if you’d like, then glaze your cake!
Mirror Glaze Cake
Servings: 8-10
INGREDIENTS
1 recipe White Chocolate Mousse
18 ounces strawberry jam, seedless
2 round vanilla cakes, prepared with box instructions and trimmed to 1 cm thick
1 recipe Mirror Glaze
PREPARATION
Spread the jam evenly into the bottom of a round 8-inch cake pan, then place one of the cake rounds on top. Freeze completely.
In a 9-inch by 3-inch silicone round cake mold, pour ⅔ of the chocolate mousse then tap the mold on the table to release any air bubbles.
Place the frozen cake & jam disc on top of the mousse, jam-side down. Press the cake down slightly, then cover it with the rest of the mousse. Place the 2nd cake round on top, pressing down until the mousse rises to the level of the cake. Carefully transfer to a freezer and freeze overnight. It is vital that the cake is 100% frozen through.
Place a can on top of a baking sheet, then carefully unmold the cake onto the can. Make sure to work quickly and that the glaze is already prepared.
When the mirror glaze i