How To make White Christmas Cake
Ingredients
CAKE:
1 1/2
cup
margarine, or butter
4
oz
white chocolate baking bar
1 1/2
cup
buttermilk
4
each
eggs, slightly beaten
1/4
teaspoon
rum extract
3 1/2
cup
flour
1
cup
pecans, toasted, chopped
2 1/4
cup
sugar
1/2
cup
flaked coconut
1
teaspoon
baking soda
1
teaspoon
baking powder
WHITE chocolate FROSTING:
4
oz
white chocolate baking bar
1/2
cup
margarine or butter, softened
11
oz
cream cheese, softened
6
cup
confectioners sugar, sifted
GARNISH:
1/2
cup
flaked coconut, toasted
16
each
pecan halves, toasted
Directions:
Chop up the white chocolate baking bars (8 oz total), reserving half for the frosting.
In a large saucepan, bring margarine or butter and 3/4 cup water to boiling, stirring constantly. Remove from heat. Add baking bar, stirring until melted. Stir in buttermilk, eggs and rum extract and set aside.
Stir together 1/2 cup of the flour and the pecans and set aside.
In an extra-large bowl, stir together the remaining 3 cups flour, sugar, coconut, soda and baking powder. Stir-in the margarine/butter mixture. Fold in the pecan mixture.
Pour into 3 greased and floured 9 x 1 1/2-inch round baking pans. Bake in a 350 degree oven for 25 to 30 minutes or until done.
Cool in pans on wire racks for 10 minutes. Remove from pans and complete the cooling on the wire racks.
To prepare the frosting, melt the reserved 4 oz of white chocolate bar. Cool 10 minutes. In a large mixing bowl, beat 1/2 cup softened margarine or butter, and the softened cream cheese (note the 11 oz is one 8-oz and one 3-oz packages), with an electric mixer until combined. Beat in the chocolate. Gradually add the confectioners sugar, beating until smooth.
To assemble, place a cake layer on a platter. Spread with 1/2 cup of the frosting. Repeat layers. Top with remaining cake layer. Frost top and sides with remaining frosting. Garnish by sprinkling the toasted coconut in a large circle on top of the cake.
How To make White Christmas Cake's Videos
Christmas Cake - EASY moist fruit cake!
This is a speedy Christmas Cake that requires no overnight fruit soaking. It's a fruit cake that's incredibly easy to make, with a rich, velvety texture that's full flavoured and moist it can be eaten plain. But no one turns away a slosh of custard!
Terrific made on the day, keeps for ages, and it's just as delicious made with or without alcohol. Go wild with the decorations - or keep it simple!
Super MOIST Christmas Fruit Cake Recipe | Holiday Favourites
This super moist Christmas Fruit Cake is going to be the best recipe you've ever tasted! This Fruit Cake is loaded with dry fruits which are soaked in alcohol, super moist and bursting with flavour! This cake is a must have on your Christmas platter and will leave your family and friends wanting more!
Super Moist Christmas Fruit Cake Full Written Recipe (Part 2) -
Soaking Fruit Video Recipe (Part 1) -
Soaking Fruit Written Recipe (Part 1) -
#platinitwithwendy #fruitcake #goanfood
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Music Credits
Angels We Have Heard on High Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
Gingerbread Coconut Christmas Cake - Impressive Dessert for Winter Holidays
Gingerbread Coconut Christmas Cake - Impressive Dessert for Winter Holidays. This Gingerbread Coconut Christmas Cake is a delightful and impressive dessert that everybody will love, not to mention that is a perfect dessert for winter holidays. The cake consists of a gingerbread sponge cake at the bottom, followed by caramelized coconut and gingerbread cookie crunch and topped with a rich and smooth coconut mousse. Beautifully decorated with fresh rosemary, coconut truffles and homemade gingerbread cookies, this Gingerbread Coconut Christmas Cake really gets you into the winter holiday spirit.
#gingerbreadcoconutChristmascake #Christmascake #wintercake
To print the recipe check the full recipe on my blog:
For homemade gingerbread cookies:
0:00 - Intro
0:51 - Gingerbread Cake
2:59 - Gingerbread Coconut Crunch
5:41 - Coconut Mousse
7:39 - Decorating the cake
8:51 - Enjoying the cake
Ingredients
Makes about 10-12 servings
Gingerbread Cake
1 large egg
2 tbsp (30g) sugar
2 tbsp (30g) dark brown sugar
3 tbsp (42g) vegetable oil
1 oz (30g) molasses
1 tsp (5ml) gold rum, optional
1/2 cup (60g) all-purpose flour
1/4 tsp (1g) salt
1/2 tsp (2g) baking powder
1/4 tsp (1g) baking soda
1/2 tsp (2g) ground ginger
1/2 tsp (2g) ground cinnamon
1/4 tsp (1g) ground nutmeg
1/8 tsp ground cloves
Gingerbread Coconut Crunch
Caramelized Coconut
1/2 cup (35g) unsweetened shredded coconut
2 tbsp (30g) sugar
1 tbsp (15ml) water
For crunch
2.5 oz (70g) gingerbread cookie crumbs
caramelized coconut flakes
2 tbsp (16g) Crispy pearls, optional
4 oz (120g) white chocolate
3 tbsp (45g) whipping cream
Coconut Mousse
7 oz (200g) coconut milk
7 oz (200g) coconut cream
1/4 tsp (1g) salt
1/3 cup (70g) sugar
1 1/2 cups (360g) whipping cream (35% fat), chilled
2 1/2 tsp (8g) gelatin powder
3 tbsp (45ml) cold water
For decoration:
Fresh rosemary
Gingerbread stars
Coconut truffles
Background music:
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Christmas white yule log cake
Merry Cacao-Mas!! ∴∵ゞ(´ω`*) ♪
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The benefits are wallpaper, badge and emoji.
This time is a white Christmas log cake, Bûche de Noël.
I made the image of birch with the brown cake last year. (Although different)
The taste has been raised by several levels.
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Ingredients(1 roll cake)
Reference:
■White roll cake sponge(27cm square shape)
Milk:50ml
Salad oil:35g
Cake flour:55g
Egg white:160g(M-L、around 4-5pcs)
Granulated sugar:50g
■Syrup
Water:50g
Granulated sugar:25g
■Chantilly cream
Heavy Cream(about 45%):300ml
Granulated sugar:30g
[Instructions]
1. Put milk and salad oil in a bowl and mix with a whisk
2. Sift the flour into 1 and mix
3. Put the egg white in another large bowl and freeze a little. Whisk it a little at medium speed with half thawing and add granulated sugar in two or three portions
4. Whisk at medium speed to make a firm meringue. It is okay if the peaks form.
5. Add 1/3 of meringue to 1 bowl and mix well. Add the rest of the meringue in two intervals, mix with a whisk if possible, and scoop up from the bottom with a rubber spatula.
6. Pour the dough in a mold, unify the thickness, and level the surface with a rubber spatula. Lift the mold and drop it on the worktable several times to release air.
7. Preheat the oven to 160℃ and bake for 16-18 minutes
8. While the sponge fabric is hot, attach the oven sheet to the baked surface, place the net on it, and turn it upside down. Remove the mold, gently peel off the upper sheet, cover again and let it cool.
9. When the heat is gone, flip the dough up and down. Peeling off the sheet on the baked surface will remove the baked surface. Rub the rest with your finger or remove it with a knife.
10. Just mix the syrup. If the sugar does not melt, warm the water.
11. Whip the Creme Chantilly on ice.
12. Cut the end of roll sponge diagonally, spread the chantilly on the roll, and spread a thick cream at the beginning of the roll
13. Apply the cream on the outside (it is OK even if completed here)
14. White chocolate is tempered, thinned, hardened and cut. Measure the size and paste them on the outside of the roll.
15. Sprinkle powdered sugar then it’s done!
■Silicon spatula
■Microwave Oven
Panasonic NE-BS801(discontinued)
■DeLonghi Convection oven EOB2071J-5W
■Shinwa Rules 73010 Infrared Thermometer, B With Laser Pointer
■Silicon Whipper TOMIZ
■Shovel Shaped Spoon
■Cassette stove
Iwatani MIYABI 3.5kW CB-WA-35
■Hand Mixer(The volume has been lowered in the video)
Panasonic hand mixer white MK-H4-W
■Kitchen Cutter
Toribe Seisakusho KS-203 Kitchen Cutters KS-203
Chocolate Peppermint Cake | Christmas Cake
This rich and decadent chocolate cake from the winter chapter of My Book is kissed with peppermint and topped with dramatic shards of peppermint bark. The cake is pure chocolate flavor with a soft, tender crumb. Paired with a silky buttercream and chocolate ganache it's basically the perfect cake to celebrate the season. Say hello to your new favorite Christmas Cake!
Thanks SO much to everyone who's already ordered a copy, and if you haven't gotten one yet you can use the links below!
ORDER MY BOOK!
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Christmas Fruits Cake Recipe | Christmas Special Recipe | Soft & Moist Fruits Cake Recipe | N'Oven
#FruitsCake #ChristmasSpecialRecipe
Christmas Fruits Cake Recipe | Christmas Special Recipe | Soft & Moist Fruits Cake Recipe | Without Oven | N'Oven
INGREDIENTS & PROCESS:
Soaking Fruit:
¼ Cup Tutti Frutti
2 Tbsp Red Cherry
2 Tbsp Apricot
2 Tbsp Black Raisin
2 Tbsp Golden Raisin
2 Tbsp Red Raisin
2 Tbsp Dates
1/3 Cup Fresh Orange Juice
Soak For 30 Min.
Separate 2 Tbsb Fruits For Using Later
1 Cup Flour
1 Tspn Baking Powder
½ Tspn Baking Soda
½ Tspn Cinnamon Powder
¼ Tspn Nutmeg Powder
Sieve
½ Cup Brown Sugar
Soaked Fruits
1 Tspn Orange Zest
1 Tbsp Pichtachio
1 Tbsp Almond
1 Tbsp Cashew Nut
¼ Cup Butter
¾ Cup Milk
1 Tspn Vanilla
Mix Well
6 Inch Oil Greased Mould With Baking Paper
Pour The Batter
Soaked Remaining Dry Fruits
Place A Pan With Wire Stand
Pre-Heat For 5-7 Min.
Place The Mould
Bake For 35- 40 Min.
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