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How To make Ribbon Refrigerator Cake
1 pk Gelatine
18 ea Graham crackers
1/2 c Sugar; powdered
1/4 c Butter
1 ea Egg; separated
1/2 c Pineapple; crushed
1/4 c Walnuts; chopped
Prepare gelatine and set aside to cool. Place layer of graham crackers, having them fit snugly into loaf pan. Spread over layer of filling made by mixing powdered sugarm butter and egg yolk, beaten, crushed pineapple and walnut meats, then stiffly beaten egg white. Place in refrigerator to chill. A spoonful of whipped cream at serving time is an improvement. Note: This recipe contains uncooked egg and may pose a health hazard due to salmonella. Source: Mrs. Harley Musser, Meigs County, OH Mrs. May Standen, Hickory Tree Grange, Lorain County, OH
How To make Ribbon Refrigerator Cake's Videos
Ube Macapuno Cake Roll Ala Red Ribbon
Today's episode is about how to make ube macapuno cake roll ala Red Ribbon. This cake roll is so soft, bursting with ube flavor and frosted with delicious cream cheese frosting.
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The ingredients that you will need are:
1 cup cake flour
1 ½ tsp baking powder
1/4 cup granulated white sugar
½ tsp salt
4 egg yolks
¼ cup vegetable oil or canola oil
⅓ cup fresh milk
¼ cup ube jam
3 tsp ube extract
For the meringue:
4 egg whites
1/2 tsp cream of tartar
1/3 cup sugar
Frosting:
2 cups heavy cream
180g cream cheese
½ cup granulated white sugar
1 tsp vanilla extract
Topping:
macapuno strings
Preheat oven to 170C
I got this recipe from CookingwithKurt
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Red Ribbon Ube Mamon: Buttery-Moist Mini Chiffon Cakes Flavored With Purple Yam | Cooking with Kurt
Learn how to make a Red Ribbon-Style Ube Mamon - it's a moist and soft mini chiffon cake bursting with ube (purple yam) flavor, lightly brushed with butter on top for that extra butter-moist goodness! It's the perfect breakfast or merienda, enjoy!
RECIPE:
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Ingredients:
Dry Ingredients:
1 cup cake flour [113 g]
1.5 tsp baking powder [6 g]
1/3 cup granulated sugar [67 g]
1/2 tsp salt [3 g]
Wet Ingredients:
4 egg yolks [80 g]
1/3 cup vegetable oil [80 mL]
1/3 cup whole milk [80 mL]
1/4 cup ube halaya [60 mL]
2 tsp ube extract [10 mL]
1/2 tsp purple gel food coloring [2.5 mL]
Meringue:
4 egg whites [120 g]
1/2 tsp cream of tartar [1.7g]
1/3 cup sugar [67 g]
Topping:
2 tbsp unsalted butter [28.4 g]
Red Ribbon Sans Rival Cake: Layers of Meringue/Cashews/Buttercream (Gluten-Free) | Cooking with Kurt
Learn how to make this traditional Filipino dessert - a Red Ribbon-style Sans Rival Cake! Consisting of 4 layers of meringue wafers, silky-smooth and rich French buttercream frosting, and crunchy toasted chopped cashews, this is a Filipino favorite. And it's gluten-free!
Sans Rival means unrivaled, and it is a Filipino take on the French Dacquoise cake, but replacing almonds and hazelnuts with cashews. Enjoy!
RECIPE: h
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Ingredients:
Cashew Meringue:
2.5 cups toasted cashews [375 g]
1 cup powdered sugar [120 g]
10 large egg whites (room temperature) [300 g]
1 tsp cream of tartar (optional) [3.4 g]
1 cup granulated sugar [200 g]
French Buttercream:
10 egg yolks (large eggs), room temperature [200 g]
1 cup granulated sugar [200 g]
6 tbsp water [89 mL]
2 cups (4 sticks) unsalted butter, room temperature [454 g]
2 tsp vanilla extract [10 mL]
1/4 teaspoon salt [1.5 g]
2 tbsp dark rum (optional) [30 mL]
Garnish:
1/2 cup toasted cashews [75 g]
NOTE: For dry and crispy cashew meringue wafers (rather than the soft and moist wafers in the video), bake the meringue wafers at 225 degrees Fahrenheit (105 degrees Celsius) for 6 hours instead. The lower temperature over a long baking time will remove all the moisture from the egg whites creating a hollow and crispy texture, without burning the outer layers of the meringue.
Prize Winning Blue Ribbon Carrot Cake - 1945
Prize-Winning Carrot Cake
Ingredients:
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1 tiny pinch of ground cloves
1/2 teaspoon salt
***
3 large eggs-room temperature
2 cups granulated sugar
3/4 cup vegetable oil
3/4 cup buttermilk-room temperature
2 teaspoons vanilla extract
***
2 cups of finely grated carrot- Food process once with a grater attachment and then a second time for finely grated carrot.
1 can (8 ounce) crushed pineapple, drained very well
1/2 cup flaked coconut
1 cup chopped toasted walnuts (optional) Toast nuts in a 350 degree oven for 5-7 minutes, cool and chop before adding to the cake.
Instructions
Line three 9-inch round cake pans with parchment paper and lightly grease/spray. Set aside.
Stir together the flour, baking soda, salt, cinnamon, nutmeg and tiny pinch of ground cloves. Set aside.
In a large bowl, with an electric mixer, combine the eggs, sugar, oil, buttermilk and vanilla, mixing together until combined and emulsified
(smooth with no oily puddles). Slowly add the flour mixture, stopping to scrape down the bowl.
Mix cake batter just until flour mixture is incorporated.
Fold in the grated carrot, pineapple, coconut and chopped nuts if using.
Pour batter into prepared cake pans.
Bake at 350 degrees for about 30 minutes, or until a toothpick comes out clean from the center of the cakes.
Red Ribbon-Inspired Red Velvet Overload Cake From Scratch | Cooking with Kurt
Learn how to make this Red Velvet Cake version of Red Ribbon's famous Ube Overload cake from scratch. This Red Velvet Overload is a 3-layer cake with a classic cream cheese frosting and a delicious red velvet outer crumble. Enjoy!
RECIPE:
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Ingredients
RED VELVET CAKE:
2.5 cups cake flour [280 g]
2 tsp baking powder [8 g]
1/2 teaspoon baking soda [2.5 g]
2 tablespoons unsweetened natural cocoa powder [7 g]
1 teaspoon salt [6 g]
1/2 cup unsalted butter, softened to room temperature [113 g]
1.5 cups granulated sugar [300 g]
1/2 cup canola or vegetable oil [120 mL]
4 large eggs, room temperature and separated [80 g egg yolk + 120 g egg white]
1 Tablespoon pure vanilla extract [15 mL]
1 Tablespoon distilled white vinegar [15 mL]
1 tbsp gel red food coloring (gel creates more vibrant red than liquid coloring) [15 mL]
1 cup buttermilk, at room temperature [237 mL]
CREAM CHEESE FROSTING:
16 ounces full-fat block cream cheese, softened to room temperature [453 g]
2 sticks unsalted butter, softened to room temperature [227 g]
4 cups confectioners’ sugar [480 g]
2 tbsp all-purpose flour [16 g]
1 Tablespoon heavy cream or milk [15 mL]
2 teaspoon pure vanilla extract [10 mL]
1/2 tsp salt [3 g]
Blue Ribbon Carrot Cake recipe
#whippoorwillholler #carrotcake
loridianebrown@gmail.com
Lori Brown
Po box 1183
Imboden, Arkansas
72434
Cake. ..350 oven
2c. AP flour
2 t. Baking soda
1/2 t. Salt
2 t. Cinnamon
1 1/2 c.sugar
3/4 c. Buttermilk
1/2 c. Oil
3 eggs
2 t. Vanilla
8 oz. Crushed pineapple drained
2c. Grated carrots
1 c. Coconut
1 c. Chopped pecans
Glaze 1/2 c.sugar....1/4 c. Buttermilk...1/4 c. Butter...1/4 t. Baking soda...1 t. Vanilla
Frosting....8 oz. Softened cream cheese....1/4 c.soft butter....1 c. Powdered sugar....11/2 t. Vanilla