White chocolate and pistachio bundt cake.
ALL INGREDIENTS AND QUANTITIES LISTED BELOW.
Here's the recipe for my delicious, light pistachio and white chocolate bundt cake.
This cake can be made in any tin if you haven't got a bundt tin.
240g Unsalted butter. Plus extra for greasing
300g Golden caster sugar.
3 Med eggs.
300g Plain flour. Plus extra for tin.
2.5 tsp Baking powder.
240g milk
80g White chocolate chips.
85 g of finely ground pistachios, Plus 20g extra for decoration
20g of melted white chocolate.
Hope you enjoy making it!
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Never fail at making CHOCOLATE GANACHE again! Literally everything you need to know
RECIPE:
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NOTE: In the video I mention the quantities I used to make a whipped dark chocolate ganache. The cream should be 450g not 375g. Sorry about that!
Indulgence takes many forms, but few can rival the sheer delight of chocolate ganache! A velvety, luxurious concoction born from the marriage of chocolate and cream, ganache has become a beloved staple by bakers around the world. It’s simple to make, but easy to mess up! But not to worry, because in this video I’m going to share literally everything you need to know about ganache (including dark, milk, white, whipped and pipeable ganache) so you never fail at making one again!
RATIOS:
DARK CHOCOLATE GANACHE - 1:1 ratio of chocolate to cream.
MILK CHOCOLATE GANACHE - 1.5:1 ratio of chocolate to cream.
WHITE CHOCOLATE - 2.5:1 ratio of chocolate to cream.
PIPEABLE DARK CHOCOLATE GANACHE - 2:1 ratio of chocolate to cream
WHIPPED DARK CHOCOLATE GANACHE - 1:3 ratio of chocolate to cream
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Piping Tips -
Cake Scraper -
Steel Turntable -
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Pistachio Cake Roll / With Butter Cream
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Chocolate Butter Cream:
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Butter Cream Frosting / Using Margarine:
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Vanilla CRANBERRY CAKE with White Chocolate Buttercream - Christmas New Year Cake Recipe
Vanilla Cranberry Cake - Desserts with Violetta
“Snow Cranberry” - this Vanilla Cranberry Cake with white chocolate buttercream and sugared cranberries is a very delicious and festive dessert, that is perfect for any special occasion, especially for Christmas and New Year’s Eve! Thin and tender vanilla cake layers, sweet and tart cranberry filling, silky white chocolate buttercream, and beautiful sugared cranberries - this is your showstopper winter holiday treat!
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INGREDIENTS:
Sugared Cranberries:
- 150g (1 ½ cup) fresh cranberries
- 120ml (½ cup) water
- 75g (⅓ cup) sugar (for syrup)
- 75g (⅓ cup) sugar (for coating)
Cranberry Filling:
- 400g (4 cups) fresh cranberries
- 125g (½ cup + 2 Tbsp) sugar
- 5 Tbsp sweet red wine (such as Port, Roscato, Red Muscandine, or just a cranberry juice)
- 2 Tbsp water
- 1 ½ tsp cornstarch
Cake: *All ingredients at room temperature*
- 180g (¾ cup) buttermilk
- 115g (8 Tbsp) unsalted butter
- 75g (⅓ cup) sugar
- 4 eggs
- 1 tsp vanilla
- 230g (2 cups) cake flour
- 2 tsp baking powder
- ⅛ tsp salt
White Chocolate Buttercream:
- 450g (4 sticks) unsalted butter, at room temperature but not too soft
- 340g (3 bars) high-quality white chocolate (use premium baking bars with real cocoa butter, but not chocolate chips; this affects the quality of the buttercream)
- ½ tsp salt
- 350g (3 cups) powdered sugar (this is the minimal amount of powdered sugar that makes the buttercream stable in my experience)
- 4 Tbsp cold heavy cream
- 2 tsp vanilla (I love using vanilla paste to get the pretty vanilla bean speckles in the frosting)
PAN SIZE: 3 round pans (8 or 7 inches in diameter)
WHERE TO BUY BAKING STRIPS:
HOW TO USE BAKING STRIPS:
Simply soak the strips in water for 15 minutes, remove excess water, wrap around your pans and bake according to a recipe. You may need to increase baking time when using the strips.
BAKING STRIPS DIY:
You will need paper towels and foil. Measure out how much paper you need to wrap around the pan. Wet the towels, then wring them out from excess water. Measure out foil that is about 2 inches longer than the paper length and width. Place the paper towel folded to a height of about two inches on the foil. Fold the foil around the towel, then attach to the side of the pan and pinch the edges together.
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Music Credit:
It's the Time (Instrumental Version) - Wildson
Home for Christmas - Home for the Holidays
Fluffy Clouds - Jerry Lacey
Going Home for Christmas - Home for the Holidays
Merry Christmas (Wherever You Are) (Instrumental Version) - The Snowy Hill Singers
It's the Time - Wildson feat. Easton
#VanillaCranberryCake #CranberryChristmasCake #ChristmasRecipes #HowToMakeVanillaCranberryCake #VanillaCranberryCakeWithWhiteChocolate
Cotton Soft Pistachio Sponge Cake
Cotton Soft Pistachio Sponge Cake – I made an eggless last week, and this is the egg version. Since I still have the pistachio nuts left, I might as well make full use of them as they are very delightful nuts. Not very much different from the peach cake I made earlier, but I am using a cream cheese frosting for this one. Hope you’re inspired. Enjoy!
FOR FULL RECIPE, please visit my blog at
Ingredients:
I am using 7x7-inch pan
Note: for cup measurement user, please make sure you scoop the flour lightly, do not press in the flour to fill the cup. Too much flour will affect the cake to be dry and dense. For meringue sponge cake, weighing scale is much more recommended ????
Pistachio Sponge Cake:
5 egg yolks
60g (1/3 cup) fine sugar
80g (1/3 cup + 1 tbsp) vegetable oil
100ml (1/3 cup + 1 tbsp) milk
120g (1 cup) cake flour (if you want to achieve cotton soft, cake flour is recommended)
30g (1/4 cup) pistachio nuts (grinded very fine)
1/4 tsp pandan extract or green food colouring
5 egg whites
75g (1/3 cup + 1/2 tbsp) fine sugar
½ tsp cream of tartar
Cream Cheese Frosting:
75g (1/4 cup + 2 tbsp) cream cheese
30g (1/4 cup)powdered sugar
1 tsp vanilla extract
300g (1 1/2 cup) whipped cream
Dust with:
Grinded pistachio
Piping tip: #869
Instructions:
Pistachio Sponge Cake:
1. Preheat oven at 150°C/300°F.
2. Grinded ½ cup pistachio nuts in the food processor. Set aside.
3. Separate the eggs (yolk and white).
4. In a large bowl, add the egg yolks, sugar. Mix well until sugar almost dissolved. Add oil, milk and vanilla extract. Mix until well combined.
5. Sift dry ingredients (flour + grinded pistachios) into the mixture. Whisk in a circular motion until the flour disappear.
6. In another bowl of egg white, add cream of tartar. Mix until bubbly. Gradually add in the sugar. Continue mixing until stiff peaks formed.
7. Add the egg white mixture into the batter in few batches. Use a whisk and mix gently in a circular motion. Do not over mix. Mix just until it is well combined.
8. Grease and line parchment paper on a 7x7-inch pan. Pour the batter into the prepared pan. Use a stick or skewer to give a horizontal and vertical movement as shown in the video. This is to prevent holes in the cake and also to release air pockets if there is.
9. Bake in preheated oven at 150°C/300°F for 30 min and then lower to 140°C/285°F for 35 min. Total bake is about 65 min.
10. Let the cake cool completely and then slice it into 3 sheets.
Prepare the frosting:
11. In a large chilled bowl, add the cream cheese. Use the spatula to softened the cream cheese. Then add in the powdered sugar and then vanilla.
12. Add the whipping cream. Mix until the mixture become stiff. Be careful stop mixing once your whisk can hold the lump (stiff peak).
13. Assemble the cake.
Cotton Soft Vanilla Peach Cake
Cotton Pumpkin Sponge Cake
Cotton Soft Black Forest Cake
Cotton Chocolate Sponge with Ganache Frosting
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Striped Orange Chocolate Cake w Pistachios, Cranberry, and White Chocolate Buttercream
For The Full Recipe, Click Here:
This delicious fall and winter cake features a beautiful orange and chocolate sponge, layered with salted pistachios and a cinnamon orange cranberry filling. Then, it's finished with a light and sweet white chocolate buttercream. I'll also show you how to get this beautiful striped and handpainted-gold design.
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