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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 Yema Salted Caramel Cake - Filipino Chiffon Cake with Toasted Cashews | Cooking with Kurt
Learn how to make Red Ribbon's Yema Caramel cake from scratch. This chiffon cake is a Filipino favorite, with a yema salted caramel filling and frosting, and finished with toasted cashews. Enjoy!
RECIPE:
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Ingredients
Dry Ingredients:
2 1/4 cups cake flour [254 g]
1 tbsp baking powder [12 g]
1/4 cup granulated sugar [50 g]
1 tsp salt [5.7 g]
Wet Ingredients:
8 egg yolks [160 g]
1/2 cup vegetable oil [120 mL]
3/4 cup whole milk [180 mL]
1 tsp vanilla extract [5 mL]
1 tsp finely grated lemon zest [2 g]
1 tsp finely grate orange zest [2 g]
Meringue:
8 egg whites [240 g]
1 teaspoon cream of tartar [3.4 g]
3/4 cup granulated sugar [150 g]
Yema Filling / Frosting:
1/2 cup granulated sugar [100 g]
1 tbsp AP flour [7.8 g]
2 (14 oz) cans of sweetened condensed milk [792 g]
1 cup whole milk [240 mL]
4 egg yolks [80 g]
1 cup (2 sticks) unsalted butter [227 g]
1 tsp salt (or to taste) [5.7 g]
2 tsp vanilla extract [10 mL]
Topping / Garnishes:
2 cups of cashews [300 g]
4 oz cream cheese [113 g]
1/4 cup granulated sugar [50 g]
1 tsp vanilla extract [5 mL]
1 cup heavy cream (very cold) [240 mL]
NOTE: In the video, the caramel rosette on top lost its definition/shape overnight. To prevent this, do *not* pipe the caramel rosette yet! Leave the caramel frosting (and the cake) in the fridge overnight, then pipe the caramel rosette on top the next morning. This will allow the caramel frosting to harden first, so it will not loose its shape after piping.
Alternative Buttercream Frosting Recipe:
(To use instead of the whipped cream frosting to make flower petals. This is more stable, and will hold at room temperature in the summer or in warmer climates, like the Philippines!)
Ingredients:
5 egg whites
1.5 cups sugar
1 lb unsalted butter
1 tsp vanilla extract
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 vanilla extract and mix until smooth.
- Continue to frost the yema caramel cake like in the video.
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
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.
Red Ribbon Triple Chocolate Roll - With Rich Chocolate Ganache & Chocolate Curls | Cooking with Kurt
Learn how to make a Red Ribbon-Style Triple Chocolate Roll - it's a moist chocolate chiffon roll filled and coated with a rich chocolate ganache frosting, and topped with chocolate curls and a chocolate drizzle. Its the ultimate decadent chocolate treat! Enjoy!
RECIPE:
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Ingredients:
Chocolate Chiffon Cake:
Dry Ingredients:
1 cups cake flour [113 g]
1/4 cup unsweetened natural cocoa powder [25 g]
1 tsp baking soda [5 g]
1/3 cup sugar [67 g]
1/2 tsp salt [3 g]
Wet ingredients:
4 egg yolks [80 g]
1/3 cup canola oil [80 mL]
1/2 cup hot coffee [120 mL]
1 tsp vanilla extract [5 mL]
1 tsp finely grated orange zest [2 g]
Meringue:
4 egg whites [120 g]
1/2 tsp cream of tartar [1.7 g]
1/3 cup sugar [67 g]
Chocolate Ganache:
16 oz bittersweet chocolate [453 g]
1 cup heavy cream [240 mL]
1/4 cup sugar [50 g]
4 tbsp unsalted butter [57 g]
1 tbsp brandy (optional) [15 mL]
Chocolate Curls:
2 oz bittersweet chocolate - approximately 1/3 cup of chocolate chips [57 g]
HOW TO MAKE A ROCKY ROAD FRIDGE CAKE!
How to make a rocky road fridge cake.
Rocky road is a no bake fridge cake which consist of melted milk chocolate and marshmallows. You can then add a selection of your favourite chocolates for extra sweetness and crunch. In this video we used Twix for that caramel taste, a Crunchie for the perfect honeycomb crunch, Digestive biscuits and Smarties for sweetness and colour. Set in the fridge overnight for best results and cut into square for the perfect bite!
Ingredients
250g milk chocolate (you can use dark or white chocolate if you wish.)
130g butter
20g golden syrup
40g digestive biscuits (or any other biscuit you like)
40g marshmallows
Twix
Crunchie
Smarties (choose any chocolate you like)
Topping:
150g milk chocolate
Handful of marshmallows and smarties (or whatever you like)
Red Ribbon-Inspired Matcha Roll: Matcha Chiffon with Whipped Cream Frosting | Cooking with Kurt
Learn how to make a Red Ribbon- style Matcha Cake roll from scratch. This is a matcha chiffon cake with a matcha cream filling, covered with matcha crumbs. Triple the matcha! Enjoy!
RECIPE:
New video every 1st of the month. SUBSCRIBE so you don't miss it!
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Website:
Facebook:
Instagram:
TikTok:
Twitter:
Amazon:
Equipment:
KitchenAid Stand Mixer -
Jelly Roll Pan -
Parchment Paper -
Measuring Set -
9-inch Whisk -
Flexible Bench Scraper -
Food Processor -
Wax Paper -
Pastry Brush -
Cake Decorating and Piping Tips -
Ingredients:
Dry Ingredients:
1 cup cake flour [120 g] -
2 tsp baking powder [8 g]
1/4 cup granulated sugar [50 g]
1/2 tsp salt [3 g]
1 1/2 tbsp matcha [9 g] -
Wet Ingredients:
4 egg yolks [80 g]
1/3 cup vegetable oil [80 mL]
1/2 cups water [120 mL]
2 tsp vanilla extract [10mL]
Meringue:
4 egg whites [120 g]
1/2 tsp cream of tartar [1.7 g]
1/3 cup granulated sugar [67 g]
Matcha Frosting:
8 oz cream cheese (cold) [226 g]
1/2 cup granulated sugar [100 g]
1 1/2 tsp matcha [3 g] -
1 tsp vanilla extract [5 mL]
2 cups heavy cream (very cold) [480 mL]
*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.