How To make Velvety Coconut and Spice Cake, Part 2
Preheat oven to 350~. Grease three 8-inch round cake pans; sprinkle with enough granulated sugar to lightly coat bottoms and sides of pans. Combine flour, baking powder, baking soda, salt and spices in medium bowl; set aside. Beat butter in large bowl until creamy. Add 1/2 cup granulated sugar and brown sugar; beat until light and fluffy. Add eggs, one at a time, beating well after each addition. Blend in vanilla. Combine light cream and molasses in small bowl. Add flour mixture to egg mixture alternately with molasses mixture, beating well after each addition. Stir in coconut; pour evenly into prepared pans. Bake 20 minutes or until wooden pick inserted in centers comes out clean. Cool in pans on wire racks 10 minutes. Loosen edges; remove to racks to cool completely. To assemble, spread two layers with marmalade; stack on cake plate. Top with third layer. Frost with Creamy Orange Frosting. Refrigerate. Garnish, if desired. Creamy Orange Frosting. Beat cream cheese in large bowl until creamy. Gradually add confectioners' sugar, beating until fluffy. Blend in orange extract. If necessary, add milk, 1 teaspoonful at a time, for a thinner consistency. Candied Orange Rose. Combine sugar and water in medium saucepan. Bring to a boil over medium-high heat, stirring occasionally. Meanwhile, thinly peel orange with sharp knife, leaving as much membrane on orange as possible. Carefully roll up peel, starting at one short end; secure with wooden pick. Place on slotted spoon; add to hot sugar syrup. Reduce heat to low; simmer 5-10 minutes or until orange rind turns translucent. Remove from syrup; place on waxed paper-covered cookie sheet to cool. Remove wooden pick. Potpourri from Cooking Class Magazine, March 1993. -----
How To make Velvety Coconut and Spice Cake, Part 2's Videos
We Tried 9 Coconut Cakes in One Day
In this video, I taste my way through 9 popular coconut cake recipes in search of the best recipe!
The full breakdown, including the data analysis and my top picks, is posted on my blog. Thanks to my sponsor, @imperialsugar for providing the high-quality pure cane sugar that made each of these coconut cakes perfectly sweet and tender.
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Recipes (in order shown):
00:00 Intro to the coconut cake bake off
00:47 King Arthur:
1:50 Bravetart:
3:22 Cooking Classy:
4:35 Peninsula Grill:
5:49 Sally's Baking Addiction:
6:57 Sugar Geek Show:
7:50 Cheryl Day:
9:33 Preppy Kitchen:
11:03 Thomas Keller:
12:30 Favorite picks
13:05 Wrap up
In case you're new here, here's how a bake off works:
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- Samples of each recipe get distributed to a team of tasters
- Tasters rank each sample for flavor, texture and overall appeal
- We analyze the data and rank each recipe according to the scores!
Turn Apples Into Amazing Loaf Cake So Moist And Velvety
How to make a moist and velvety Apple Loaf Cake.
Here's what you'll need:
3/4 cup sugar (150g)
1/2 cup softened butter (110g) unsalted
2 tbsp oil (30ml)
1 tsp vanilla (5ml)
2 eggs (room temp)
1 and 1/2 cup all purpose flour (190g)
1 tsp baking powder (5g)
1/2 tsp salt (3g)
1/2 cup milk (room temp)
1 cup of apples cut into small cubes + for toppings (any kind of apple thats available for you????)
Brown sugar
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Red Velvet Cake without Oven Recipe By Chef Hafsa
today you'll learn how to make Red Velvet Cake without Oven Recipe By Chef Hafsa | Delicious Velvet Cake | Hafsas Kitchen
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Indian Spice Cake | Cake Recipes | Snacks Recipes | Tea Time Cakes | Sooji Cake | Rava Cake
Indian Spice Cake | Cake Recipes | Snacks Recipes | Tea Time Cakes | Sooji Cake | Rava Cake
#IndianSpiceCake #CakeRecipes #SnacksRecipes #TeaTimeCakes #SoojiCake #RavaCake
Indian spices very much known for their aroma and flavor. They are commonly used in a variety of biryanis, pulaos and curries. But did you know that they can also be used in a cake for an amazing masala flavor? Well, to see how to do that, watch this video now!
#Indianspicecake #masalacake #homecooking #spicecake #cakerecipes #homecookingsho #ravacake #soojicake #baking #TeaTimeSnacks
Here is the link to Amazon HomeCooking Store where I have curated products that I use and are similar to what I use for your reference and purchase
Prep Time: 30 mins
Cook Time: 1 Hour
Serves: 8
Ingredients
Full Fat Boiled Milk - 1/2 Litre (Buy:
Sugar - 2 Cups (Buy:
Melted Ghee - 1/2 Cup (Buy:
Maida - 2 Cups (Buy:
Sooji/rava - 1 Cup (Buy:
Baking Powder - 3 Tsp (Buy:
Baking Soda - 1 1/2 Tsp (Buy:
Fennel Seeds - 2 Tsp (Buy:
Cardamom Powder - 1 Tsp (Buy:
Cinnamon Powder - 1/2 Tsp (Buy:
Sliced Badam (Buy:
Method:
1. Add boiled milk and sugar to a bowl and mix well.
2. After the sugar dissolves, add melted ghee. (Butter can be used instead of ghee)
3. Mix it well and let it come to room temperature.
4. To another bowl, add maida, rava, baking powder, baking soda, fennel seeds, cardamom powder, cinnamon powder and mix everything together.
5. Now add the milk mixture to the dry flour mixture mix everything till there are no lumps.
6. Grease the cake tin with butter and place a butter paper at the bottom.
7. Pour the cake mixture into the tin and garnish it with sliced almonds or any nits of your choice.
8. Pre-heat the oven at 180 Degrees Celsius for 15 mins and then place cake tin in the oven.
9. Bake the cake for 1 Hour at 160 degrees celsius.
10. Check if the cake is fully cooked by poking it with a skewer or tooth pick.
11. After the cake is cooled down, remove from the tin and cut it into slices.
12. The lovely Indian Spice cake is ready to be served.
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Chocolate Velvet Cake with Coconut Pecan Frosting - A Southern Living Magazine Recipe
In this video, Kevin is making a Chocolate Velvet Cake with Coconut Pecan Frosting. This is from the December 2003 edition of Southern Living Magazine. Thank you to Linda for mailing me this recipe!
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Dunn Family Bloopers
Dunn Family Bloopers Part II
Dunn Family Bloopers Part III
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Dunn Family Bloopers Part V
Dunn Family Bloopers Part VI
Dunn Family Bloopers Part VII
I can't believe how SOFT this RED VELVET CUPCAKE recipe is!
RECIPE (cups/gram measurements):
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Get ready for the softest red velvet cupcakes you will ever have! These cupcakes are so moist, bursting with flavour, and are topped with the most incredible cream cheese frosting. You won't be able to stop eating them!!
INGREDIENTS:
Red Velvet Cupcakes
- 1¼ cups (150 g) flour - regular, all purpose (see note 1 on blog post if you want to use cake flour)
- 1½ tbsp (9 g) cornflour - also known as cornstarch
- 1½ tbsp (7 g) cocoa powder - unsweetened
- ¼ tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt - omit if using salted butter
- 3 tbsp (43 g) unsalted butter - room temperature
- ⅓ cup (70 g) unflavoured vegetable oil - I use canola
- 1 cup (200 g) white sugar
- 2 large eggs - room temperature
- ½ tbsp vanilla essence/extract
- ¾ tsp white vinegar
- 1¾ tbsp red liquid food colour
- ⅓ cup 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).
Cream Cheese Buttercream
- ½ cup (112 g) unsalted butter - room temperature
- 2¼ cups (285 g) icing sugar - also known as confectioners/powdered sugar
- ¾ cup (168 g) cream cheese - cold, firm type (see note 2)
- ¾ tsp vanilla essence/extract
- ¾ tbsp lemon juice - must be fresh
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