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How To make Toll House Layercake
CAKE:
1 c Butter, softened
1 c Brown sugar, firmly packed
2/3 c Sugar
2 ts Vanilla
1/2 ts Salt
4 Eggs
2 c Flour, all-purpose
1 pk Chocolate chips, "Little
-Bits" semi-sweet, -divided 12oz pack FROSTING:
3/4 c Butter, softened
1 1/2 c Sifted confectioners' sugar
2 ts Vanilla
Cake: Preheat oven to 350~F. Grease 15 1/2 x 10 1/2 x 1" baking pan. Line with waxed paper. In bowl, cream butter, brown sugar, sugar, vanilla and salt. Add eggs, one at a time, beating well after each addition. Gradually add flour. Stir in 1 cup chocolate bits. Spread in prepared pan. bake 20-25 minutes. Cool completely. Loosen sides of cake. Invert onto floured cloth. Peel off waxed paper. Cut cake crosswise into 4 3-3/4x10" sections. Spread 3 slightly rounded tablespoons frosting on one layer. Top with second layer. Repeat layers. Frost with remaining frosting. Frosting: Melt over hot (not boiling) water, 1 cup semi-sweet chocolate bits, stir until smooth. Set aside. In bowl, cream butter and confectioners' sugar. Add melted chocolate and vanilla; blend until smooth. Makes 1-10" cake.
How To make Toll House Layercake's Videos
THE ULTIMATE CREAMY & SMOOTH CHOCOLATE FROSTING / FILLING - 3 Ingredient Easy Recipe - Baking Cherry
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#recipe #cake #dessert
3 Ingredient Super Creamy & Smooth Chocolate Frosting Recipe (No Butter). Hands down, this is one of my favorites frosting recipes. It has a rich chocolate flavor and a silky smooth texture. Simply delicious!
How to make the Best Ever Rainbow Cake | Cupcake Jemma
There isn’t a person on earth who isn’t a fan of rainbows, right? Right?? Well, if there is then they must be very sad and lonely. But you and I know that rainbows are magical and brilliant and what better way to give the rainbow the respect it deserves than to embody it in cake form.
This one's quite a lengthy watch, so put the kettle on, put your feet up and prepare for some top tips for baking and decorating the perfect Rainbow Cake. This video is going to knock your socks off!
RECIPE
For the cake -
9 tbsp whole milk
1 ½ tsp vanilla extract
Various colour pastes (red, orange, yellow, green, blue & purple)
750g soft unsalted butter
750g caster sugar
9 large free-range eggs
750g sifted self-raising flour
Butter & flour for preparing the cake tins
For the buttercream -
400g soft unsalted butter
900g sifted icing sugar
5-6 tbs whole milk
½ tsp vanilla extract
Get your Vanilla Extract here:
And your Food colouring here:
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I came up with the SOFTEST RED VELVET CAKE recipe you will ever eat
RECIPE (cups/gram measurements):
SHOP:
Okay I am SO EXCITED for this one! This red velvet cake is so incredibly soft, full of flavour and is topped with the most delicious cream cheese buttercream. I couldn't think of a better match!
This is an updated version of my original red velvet cake recipe. I tweaked it slightly and came up with this version which I am IN LOVE WITH! I hope you all love it just as much :)
HOMEMADE CAKE RELEASE:
CREAM CHEESE BUTTERCREAM:
INGREDIENTS:
2¼ cups (275 g) flour - regular all purpose (see note 3 on blog post if you want to use cake flour)
3 tbsp (18 g) cornflour - also known as cornstarch
3 tbsp (14 g) cocoa powder - unsweetened
½ tsp baking soda
1 tsp baking powder
½ tsp salt - omit if using salted butter
6 tbsp (86 g) unsalted butter - room temperature
¾ cup (141 g) unflavoured vegetable oil - I use canola
1¾ cups (344 g) white granulated sugar
3 large eggs - room temperature
1 tbsp (12 g) vanilla essence/extract
1½ tsp white vinegar
3½ tbsp (38 g) red liquid food colouring
¾ cup (158 g) buttermilk - room temperature
Bake at 160 °C (320°F) with the fan on. If your oven doesn't have a fan option, then you will need to increase the baking temperature to 175°C (347°F).
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BAKING ESSENTIALS:
Cake Tins (8x3-inch) -
Hand Mixer -
Whisks -
Electronic Kitchen Scale -
Glass Mixing Bowls -
Spatulas -
Measuring Spoons & Cups -
Cake Release -
Pastry Brush -
NICE-TO-HAVE:
KitchenAid Stand Mixer -
Cake Stand -
Food Processer -
Immersion Blender -
CAKE DECORATING ESSENTIALS:
Offset Spatula -
Piping Bags -
Piping Tips -
Cake Scraper -
Steel Turntable -
Cake Boards -
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TIMESTAMPS:
00:00 - 00:10 - Intro
00:10 - 03:35 - Red Velvet Cake Layers
03:35 - 05:06 - Cream Cheese Buttercream
05:06 - 07:36 - Cake Decorating & Tasting
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= Layer Cake From Scratch: Ultimate Beginners Guide to Cake Decorating -
= How to Make a Professional Wedding Cake From Home -
= Mousse Cake From Scratch: Patisserie Style -
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Thanks for watching!
Converting your cake recipes for any size cake tin or cake pan
★ Download the printable Conversion chart here:
Hi and welcome back to my kitchen. One question I get asked a lot is how to convert your cake recipes for different size cake tins. Maybe you have a recipe that tells you to use a 6 inch tin, but all you have at home is an 8 inch tin. Maybe you want to make a slightly larger or smaller cake depending on the amount of people you need to feed, or maybe you want to scale up your cake recipe for a tiered cake.
This week I'm going to go through exactly how to work out how much ingredients you will need for any size cake tin.
I really hope you enjoy the tutorial and you'll be able to use it to make your own giant cupcake cake. Thank you so much for watching and don't forget to subscribe for more cake decorating tutorials!
★ OTHER TUTORIAL YOU MAY LIKE:
Vanilla Cake Recipe:
Chocolate Cake Recipe:
Lemon Cake Recipe:
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The cake I used was my vanilla sponge cake recipe.
For the 6 inch cake I used:
340g Self Raising Flour, 340g Butter, 340g Caster Sugar, 4 eggs & 2tbsp Vanilla Essence / Flavouring
It was baked at 180 degrees Celsius for 45 minutes
For the 8 inch cake I used:
612g Self Raising Flour, 612g Butter, 612g Caster Sugar, 7 eggs & 3.6 tbsp Vanilla Essence / Flavouring
It was baked at 170 degrees Celsius for 1 Hour
➡Tools I have used in todays video:
6 inch cake tins (similar):
8 inch cake tins (similar):
AEG Stand Mixer (in blue):
Plus find a full list of all my favourite tools and baking equipment here:
~ Please note that the links above are affiliate links. Buying from these links supports this channel but at no extra cost to you x ~ (This is not a sponsored video)
Amazing Caramel Cake Recipe
This moist, fluffy caramel cake has layers of vanilla yellow cake covered in homemade salted caramel and creamy caramel-infused Swiss meringue buttercream; it will set your heart aflutter! It’s one of the most delicious things I’ve made and I love the simple decoration scheme of stripes, a caramel drip.
Full Recipe:
This is my first layer cake in the new kitchen! Let me know what recipes you'd like me to try now that I'm in the swing of things!
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How to Frost a Half Sheet Cake
***EDIT*** What I do now is I put down parchment on a cutting board, cover it in buttercream then lay the chilled cake on top and smoosh it down until it's level. Put the cardboard on top, fill the sides and ice it until its smooth with the bench scraper, put it in the freezer for 30 minutes then flip it back over and peel off the parchment that way you dont have to flip the buttercream. Dont know why I didnt think of that before.
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