Indulgent Donut Recipe Tutorial #shorts
▽ Watch more from Fancy Cakes:
▽ Subscribe here:
▽ Watch More Playlist:
➞ Fancy Cakes Official:
➞ So Yummy Chocolate Cake:
➞ Easy Dessert You To Try:
➞ Top Yummy Colorful Cake:
➞ Delicious Fruit Cake Decorating:
➞ Cookies Decorating:
▽ About Fancy Cakes: We bring you easy how-to videos showing you some of the worlds tastiest cakes, ranging from DIY chocolate, cupcakes, drip cakes, icing cookies and much more!
▽ Thank for watching! Don’t forget to turn on notifications, like, & subscribe!
▽ All content is exclusively owned and created by YumUp CO.,LTD. For any inquiries, please reach out to Contact@yumup.net
#Shorts, #shortsvideo, #FancyCakes, #chocolatecake, #cakes, #chocolate
Simple Chocolate Techniques You Need To Know | Tasty desserts | Creative Ideas Chocolate Cake
Simple Chocolate Techniques You Need To Know | Tasty desserts | Creative Ideas Chocolate Cake
▽ Link Video:
▽ Subscribe:
Thanks for watching and supporting our channel, wait to see more new videos everyday on Ruby Cake channel!
About Ruby Cake Plus:
Ruby Cake brings you amazing cake ideas, tutorials and how to make cake decorating. It's so interesting and easy to do. Make sure to subscribe and enable ALL notifications so you never miss a video!
#RubyCake,#TopYummy,#MrCake, #YummyCookies, #YummyCakes, #Cake, #CakeDecorating, #CakeIdeas, #CakeTutorial
▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬
▽ Playlist:
➞ So RubyCake Official:
➞ Ruby Cake:
➞ Cake Decorating:
➞ Chocolate cake:
▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬
Our content is made possible by Ruby-Media! Please don't re-up.
For all inquiries, please email: contact@rubycakeplus.net
Mirror Glaze Cake
Check out the Tasty One-Stop Shop for cookbooks, aprons, hats, and more at TastyShop.com:
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
Ruby Chocolate Frosted Cookies with Strawberry and Pistachio | Baking Recipe
Recipe for baking sugar cookies frosted with ruby chocolate Italian meringue buttercream topped with freeze dried strawberries and pistachios.
COOKIE RECIPE:
400g sugar
340g butter
1 tbsp vanilla
4 egg yolks
3/4 tsp salt
2 tsp baking powder
540g flour
1. Preheat oven to 375°F
2. Combine sugar, butter, vanilla, eggs.
3. Sift in salt, baking powder, flour.
4. Roll cookie dough into 2 balls and flatten.
5. Bake for 10 minutes or until bottom of cookie is golden brown.
FROSTING RECIPE:
4 egg whites
250g sugar
1 pinch of cream of tartar
4 sticks butter
1/2 tsp vanilla
80mL water
4.8 oz ruby chocolate (1.5 bars)
1. Beat egg whites and cream of tartar until soft peaks form while preparing sugar syrup.
2. Heat water and sugar to 235° F and slowly pour sugar syrup into egg whites while mixing. Continue mixing until cool.
3. Add butter to meringue 1 tbsp at a time.
4. Add vanilla.
5. Melt 1.5 bars of chopped ruby chocolate in the microwave for 20 seconds. Stir, microwave for 10 seconds, stir again. Repeat until completely melted.
6. Pour ruby chocolate into Italian meringue buttercream and mix until smooth.
DECORATIONS:
1.6 oz melted ruby chocolate (1/2 bar)
freeze dried strawberries
pistachios