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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
Red Ribbon-Inspired Black Forest Roll: Chocolate Sponge, Cherries, Whipped Cream | Cooking with Kurt
Learn how to make a Red Ribbon- style Black Forest Cake roll from scratch. This cherry liqueur-moistened chocolate cake roll is a Filipino favorite, with a cream and cherry filling, covered with chocolate crumbs, and topped with rosettes and maraschino cherries. Enjoy!
RECIPE:
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Ingredients:
Chocolate Sponge Cake:
Dry Ingredients:
1 cups cake flour [120 g]
1/4 cup unsweetened natural cocoa powder [20.5 g]
1 tsp baking soda [5 g]
1/3 cup granulated sugar [66.7 g]
1/2 tsp salt [2.8 g]
Wet ingredients:
4 egg yolks [80 g]
1/3 cup canola or vegetable oil [80 mL]
1/2 cup hot coffee [120 mL]
1 tsp vanilla extract [5 mL]
Meringue:
4 egg whites [120 g]
1/2 tsp cream of tartar [1.7 g]
1/3 cup granulated sugar [66.7 g]
Cherry Filling:
2 cups (8 oz) bing cherries, pitted (fresh, frozen, or canned) [226.4 g]
2 tbsp kirsch (cherry liqueur), sub: apple brandy or cherry vodka [10 mL]
Frosting:
4 cups heavy cream [960 mL]
1 cup confectioner's sugar [120 g]
1 tbsp cornstarch [7.5 g]
1 tbsp kirsch (sub: vanilla extract) [15 mL]
Topping:
6 maraschino cherries (stems removed)
Red Ribbon Black Forest Cake - Filipino Favorite Cherry Liqueur Chocolate Cake | Cooking with Kurt
Learn how to make Red Ribbon's Black Forest Cake cake from scratch. This cherry liqueur-moistened chocolate cake is a Filipino favorite, with a cream and cherry filling, and topped with rich chocolate curls and maraschino cherries. Enjoy!
RECIPE:
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Ingredients
Chocolate Layers:
2 cups all-purpose flour [240 g]
2 cups granulated sugar [400 g]
3/4 cup unsweetened natural cocoa powder [75 g]
2 tsp baking soda [10 g]
1 tsp baking powder [4 g]
1 tsp salt [6 g]
1/2 cup vegetable oil [120 mL]
1 cup buttermilk (room temperature) [237 mL]
1 cup hot coffee [237 mL]
2 large eggs [100 g without shell]
1 tsp vanilla extract [5 mL]
Cherry Filling:
4 cups (1 lb) bing cherries, pitted (can be fresh, frozen, or canned) - I use frozen [454 g]
12 maraschino cherries for décor
1/4 cup kirsch (cherry liqueur) - can substitute with apple brandy or cherry vodka [60 mL]
2 tbsp granulated sugar [25 g]
Frosting:
4 cups heavy cream [950 mL]
1 cup confectioner's sugar [120 g]
1 tbsp cornstarch [7.5 g]
1 tbsp kirsch (or vanilla extract if not using kirsch) [15 mL]
Topping:
8 oz high-quality bittersweet chocolate (I use Callebaut chocolate) [226 g]
Music in video:
Italian Afternoon by Twin Musicom is licensed under a Creative Commons Attribution license (
Artist:
Alternative Buttercream Frosting Recipe (Swiss Meringue Buttercream Frosting):
This is more stable, and will hold at room temperature in the summer or in warmer climates, like the Philippines! Use this frosting recipe if heavy cream / thick cream is not available.
Ingredients:
5 egg whites [150 g]
1.5 cups sugar [300 g]
1 lb unsalted butter [454 g]
1 tsp kirsch (or vanilla extract if not using kirsch) [5 mL]
Procedure:
- Whisk together 5 egg whites and 1.5 cups of sugar in a glass or stainless steel bowl.
- Then heat in a low heat water bath while continuing to whisk, till the sugar is dissolved (when it feels sticky to touch, and you hardly feel the grains of sugar anymore).
- Take it off water bath. And using an electric mixer, beat this mixture until it is glossy and stiff peaks form. Let it cool down to room temperature.
- When it is back to room temperature, continue beating and slowly add 1 lb of room temperature (unsalted) butter a little at a time (I slice them into 1 or 2 tablespoon size cubes).
- When the butter is fully mixed in, add 1 tsp of kirsch (or vanilla extract) and mix until smooth.
- Continue to frost cake like in the video.
SRILANKAN RIBBON CAKE | රිබන් කේක් | ரிப்பன் கேக்
#srilankanribboncake#buttercake#
SRILANKAN RIBBON CAKE
Ingredients
250 grams butter /margarine
250 grams butter
250 grams all purpose flour
5 eggs
2 tsp baking powder
1 tsp vanilla
3/4 tea spoon Almond essence
5 tablespoons fresh milk
Red and green food coloring
For the buttercream frosting
Ingredients
500 grams icing sugar
250 Grams soft cold butter
1/2 tsp vanilla
2-3 tablespoons milk
Red Ribbon Mocha Roll: Chiffon with Mocha Buttercream, Caramel & Chocolate Logs | Cooking with Kurt
Learn how to make a Red Ribbon-Style Mocha Roll - it's a moist mocha-flavored chiffon roll covered in a rich mocha buttercream, drizzled with salted caramel and topped with chocolate logs. It's a coffee-lover's favorite! Enjoy!
RECIPE:
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Equipment:
Jelly Roll Pan -
Parchment Paper -
Measuring Cup -
Electric Mixer -
9-inch Whisk -
Measuring Set -
Flexible Bench Scraper -
Icing Comb Set -
Cake Decorating and Piping Tips -
Ingredients:
Mocha Chiffon Cake:
Dry Ingredients:
1 cup cake flour [113 g] -
2 tsp baking powder [8 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]
1/2 cup cup strong-brewed coffee [120 mL]
1 tsp vanilla extract [5 mL]
Meringue:
4 egg whites [120 g]
1/2 tsp cream of tartar [1.7g]
1/3 cup sugar [67 g]
(powdered sugar for dusting)
Mocha Swiss Buttercream:
5 egg whites [150 g]
2 cups (4 sticks) unsalted butter [454 g]
1 1/2 cups granulated sugar [300 g]
1 tsp salt [5.7 g]
1 tbsp vanilla extract [15 mL]
5 tsp instant espresso powder [10 g] -
(substitute with 3 tbsp instant coffee dissolved in 3 tbsp hot milk)
Caramel Drizzle:
1/2 cup granulated sugar [100 g]
4 tsp water [20 mL]
1/3 cup heavy cream (room temp) [80 mL]
2 tablespoons butter [28.4 g]
1/4 tsp salt [1.4 g]
6 chocolate batons / logs -
*Disclaimer: Cooking with Kurt® is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate, I earn from qualifying purchases.
Ribbon Cake | Multi Colored Cake | Soft & Delicious
Ribbon Cake | Multi Colored Cake
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⚠️MISTAKE IN THE VIDEO: NOZZLE USED SHOULD BE 1A WILTON NOT 2M⚠️
????PLEASE GIVE THIS VIDEO A THUMBS UP TO SHOW ME SOME LOVE ????
Soft and Delicious Ribbon Cake Recipe…
This is the perfect Birthday Cake for your kids day! Pretty colors & Delicious cake that they will ask for more!!????????????????????
This cake has a beautiful texture & and great taste that you can consume even with out frosting…
You can add any color as you prefer and any amount of layers with different colors…
Compared to my other buttercream recipes this recipe runs towards the sweeter side, but you can definitely adjust sweetness according to your liking..
WATCH NEXT:
Vanilla Sponge Cake:
Surprise Hidden Heart Cake:
Eggless Chocolate Cake:
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INGREDIENTS:
Cake:
-200g (3/4+1/8 cup)Butter - room temperature using salted
-275g (1+1/4+1/8cup) Sugar, granulated
-4 (240g)large Eggs- room temperature
-65ml/g (1/4 cup+ 1tbsp) Oil, using Vegetable oil
-300g (2 1/2cup) All purpose flour
-1 1/2tsp Baking powder
-1 tsp Baking soda
-1/2 tsp Salt
-118ml/g (1/2cup) Milk- room temperature or warm
Frosting:
-280g (1 1/4 cup)Butter- Slightly soften, if its too soft the frosting will be runny
-725g (6 cups, rughly)Confectioners/powdered sugar- Sifted
-1 tbsp Heavy whipping cream (You can use milk instead)
-1 tsp Vanilla extract
PAN:
Two 8 inch pans, greased and lined with a parchment paper on the bottom
Cake by itself weight is around 1200g.
Tools: Links mentioned below
1A Wilton nozzle (By mistake I have mentioned 2M in the video its not 2M its 1A)
Two pipping bags
Gel coloring Pink & Green
Bake:
Preheat oven to 350F degrees (180C)
Bake for about 30 minutes, insert a toothpick to see if the cake is baked. If not leave for few more minutes. Baking time will depend according to oven
PRODUCTS USED:
Check out the products I use:
Gel food coloring:
1A Wilton nozzle:
Pipping bags:
Turn table:
Cake boards:
Music:
LADYFINGERS (broas) | refrigerated cake | (023)
ladyfinger
3 egg white
1/4 c sugar
3 egg yolk
1/3 c sugar
3/4 c all purpose flour
1/4 tsp lemon extract
1/2 tsp vanilla
refrigerated cake
ladyfingers (broas)
500 ml all purpose cream
1 big can condensed milk
mangoes
peaches
fruit cocktail
background music:
Spring by Ikson
Music promoted by Audio Library