Join chef Adrian Richardson and nutritionist Rosie Mansfield as they cook up a storm – sometimes healthy, sometimes comforting, always delicious. Head to http://www.goodchefbadchef.com.au/ for this and many other tasty recipes!
Views: 233 Good Chef Bad Chef
This recipe is a bit of a family favourite at Christmas time, it's an easy no-bake cake, that is so simple and fun to make that the kids will want to get involved! Thank you so much for watching, please subscribe, thumbs up and comment! Whoops forgot to post the recipe... Ingredients: 600mL cream 2 Tbs caster sugar 1 1/3 packets of Chocolate Ripple Biscuits Vanilla essence (or milk.. or both!) Method: 1. Add sugar to cream and beat using electric beater 2. Generously pipe cream in a large circle shape onto your platter. 3. Dip biscuits in vanilla/milk mixture 4. Pipe cream onto 1 side of biscuit and stand upright in the cream that is already on your platter 5. Continue step 4 until you have all your biscuits on the platter. 6. Cover biscuit wreath with remaining cream. 7. Refrigerate overnight so the biscuits get soggy and delicious 8. Decorate your Christmas Chocolate Ripple Cake however you like!! Merry Christmas xx OUR FAVOURITES LIST: Dyson V8: https://t.cfjump.com/61300/t/60101?Ur... Dyson V10: https://t.cfjump.com/61300/t/60101?Ur... Standard Our Camera: https://t.cfjump.com/61300/t/60101?Ur... Memory cards: https://t.cfjump.com/61300/t/60101?Ur... Our Laptop: https://t.cfjump.com/61300/t/60101?Ur... Our Bento boxes and lunch bags 'Stuck on You': https://www.stuckonyou.com.au/rewards... My refferer email: [email protected] My gardening magazine subscription: https://t.cfjump.com/61300/t/6502?Url... Our outdoor wooden blocks: https://t.cfjump.com/61300/t/10506?Ur... MODIBODI: https://t.cfjump.com/61300/t/43611 I recently made the switch to reusable period/ LBL underwear and I am never looking back. I bought the 7 'lets get heavy pack' https://t.cfjump.com/61300/t/43611?Ur... **COUPON CODE: PRESENTS10 (expires 31/12/18) see website for T&Cs Our eco-products (reusable straws, keep cups, beeswax wraps, produce bags, cleaning products): https://t.cfjump.com/61300/t/52590?Ur... **COUPON CODE: FISTBUMP for 15% off your first order Kids FAV track pants (never had one hole in this brand in 4 years): https://t.cfjump.com/61300/t/60316?Ur... INTERFLORA: https://t.cfjump.com/61300/t/35555 These guys ship flowers all across Australia and the world! P&O.. https://t.cfjump.com/61300/t/55392 Ahh a cruise, wouldn't it be nice..? These are affiliate links, thank you for helping to keep coffee on my bench and TimTams in my fridge! Contact me: email: [email protected] fb: www.facebook.com/naptimenigella IG: @naptimenigella Have a wonderful day!
Views: 8541 NaptimeNigella
Why not encourage your kids to try some easy recipes for kids? Following a recipe is great for cognitive development and the end result will give your kids a wonderful sense of achievement. An easy chocolate ripple cake is the ideal starting point.
Views: 29363 Kidspot
I recently came across this cake and love it! I have now made it a few times and thought I'd share a 'making of' video with you all so you can make it too! It's so quick, so simple, so yummy! Original recipe can be found on pack of Arnott's Choc Ripple biscuits. Music: www.bensounds.com Blog:www.thelebaneseplate.com Instagram: www.instagram.com/thelebaneseplate
Views: 14793 The Lebanese Plate
Recipe: Chocolate Ripple Cake! -------- Start to finish: Preparation: 15 minutes Fridge: 2-4 hours (depending on biscuits) Ingredients (serves 10-12): 1 large thickened cream suitable for whipping (600ml) 1 packet Arnotts Chocolate Ripple biscuits (250g)** 1/4 cup icing sugar 1 tsp vanilla essence 1 tsp rum essence 3 tbsp water Chocolate shavings or nuts to garnish **Alternate biscuits you can use: USA: Nabiscos Famous Chocolate Wafers Canada: Mr. Christie's Chocolate Wafers UK: Apparently Arnotts biscuits are available to you (or so I've been told) Method: Place a large bowl in the freezer for a few minutes to get it super cold (helps to beat the cream faster). Mix rum essence and water while you wait. We are diluting the essence so that it isn't too strong as the flavour will develop over time the longer the cake stays in the fridge when done. Remove bowl form freezer and pour cream into it. Add icing sugar and vanilla essence to cream and beat until stiff peaks form. With a spatula, swipe a layer of cream onto your serving dish. This will serve as your foundation for placing your biscuits on. Place your first biscuit into the rum mixture and coat one side only, place this onto the cream. Spoon some cream onto the next biscuit and sandwich it together with the first one. Continue doing this until all biscuits are used. Continue using the rum mixture on about every third biscuit. you can use it more often or less depending on how strong you want it. Once the cake is assembled, use the remaining cream to cover the top and sides, using a spatula to smooth it out. Place in fridge for 2-4 hours. Time will vary depending on biscuits you use, so to check to see if it is done, use a cake skewer. It is goes in and out with little resistance then it is ready. Garnish the cake with your favourite chocolate or nuts. When serving, cut the cake at an angle so you get the biscuit/cream pattern. Enjoy! -------- Thank you for watching my cooking video. Please rate and leave a comment letting me know how it turns out and don't to forget to subscribe for more recipes!
Views: 63613 tannahfood
Making an Aussie Christmas dessert with the ever lovely, Sharon, from Creative Cakes by Sharon! Check out her channel here: https://www.youtube.com/user/cakesbysharon You can watch the video of us making Christmas Crack on Sharon's channel here: https://www.youtube.com/watch?v=ETjcblemMOE ------------- Watch us LIVE: http://www.nom.com/fitcouplecooks Let's be friends! SNAPCHAT: fitcouplecooks FACEBOOK: http://www.facebook.com/fitcouplecooks INSTAGRAM: http://www.instagram.com/fitcouplecooks TWITTER: http://www.twitter.com/fitcouplecooks PINTEREST: http://www.pinterest.com/classychefstef BLOG: http://classycookinwithchefstef.wordpress.com If you would like some information on our private nutritional coaching, shoot me an email at [email protected]! I help people in need of better athletic performance, better sleep, more energy, healthy aging and weight loss. ------------ Ingredients: 600ml thickened cream 1 cup of diced fruit (strawberries, kiwi fruit, mango, blackberries) 1/4 cup icing/powdered sugar 1 packet of Arnotts Choc Ripple biscuits Filmed/Edited/Created by Stephanie Tornatore Theme song written and recorded by Stephanie and her brother, Nick. If it gets stuck in your head, you should check out Nick's album on iTunes: https://itunes.apple.com/us/album/parables/id911168477 Special thanks to Cheryl Bray for my graphic design. If you're in need of any design work, contact Cheryl at [email protected]
Views: 4561 Steph and Adam
Simple Rose Ruffle Wedding CAKE - HOW TO by CakesStepbyStep To stay up to date with my latest videos, make sure to SUBSCRIBE to this YouTube channel (if you are not). To find out more about the items I use, please visit: http://www.cakesstepbystep.com/ You can support this channel by sharing my videos. Thank you. ************************FOLLOW ME******************************** *FACEBOOK https://www.facebook.com/cakesstepbystep/ *INSTAGRAM http://instagram.com/cakesstepbystep/ *PINTEREST http://www.pinterest.com/cakesstepbystep/ *TWITTER https://twitter.com/CakesStepByStep/ CakesStepbyStep is about cakes and cupcakes decorating with fondant and buttercream frosting. Also you can watch simple chocolate decoration techniques and cake recipes. Learn with me basic cake decoration techniques which will help you to decórate your own cake masterpiece. ***********HAVE FUN! Music from Youtube Audio Library
Views: 455142 Cakes StepByStep
Download the new Tasty app: http://tstyapp.com/m/mFqUXJtD3E Reserve the One Top: http://bit.ly/2v0ias Checkerboard Cake Servings: 12 INGREDIENTS 1 prepared chocolate cake, 9 inches 1 prepared yellow cake, 9 inches Chocolate frosting PREPARATION 1. Slice the top of both cakes to create a flat surface. 2. Cut both cakes in half widthwise to create four cakes. 3. Place a small plate on top of the cake and cut around to create a smaller circle. 4. Place a glass in the middle of the cake and cut around to create an even smaller circle. 5. Assemble the first layer by placing the outside chocolate ring on a plate or cake stand. 6. Insert the next yellow cake ring and then the inner chocolate cake ring. 7. Continue forming layers alternating the colors on the outside. 8. Frost the cake with a thin layer of frosting in between each layer. 9. After the fourth layer frost the entire cake and cool in the refrigerator. 10. Slice and serve. 11. Enjoy! Inspiration: https://www.mycakeschool.com/blog/lets-play-checkers/ Check us out on Facebook! - facebook.com/buzzfeedtasty Credits: https://www.buzzfeed.com/bfmp/videos/29999 MUSIC Ignite Lights_Full Mix Licensed via Warner Chappell Production Music Inc.
Views: 389769 Tasty
SUBSCRIBE HERE ~ http://bit.ly/cakestyle Inspired by the ruffle cakes of Maggie Austin, I share with you how I make my fondant ruffles. These are such stunning cakes, and always popular. Follow Us WEBSITE http://cake.style/ FACEBOOK https://www.facebook.com/cakestyletv TWITTER https://twitter.com/Cake_Style INSTAGRAM http://instagram.com/cakestyle_ PINTEREST http://www.pinterest.com/cakestyletv/ The perfect fondant cake - https://youtu.be/lKR9-KtOZaw Ganache and fondant a cake - https://youtu.be/YQhXbR-zTHk Square gift box cake - https://youtu.be/FH2TmS0XvBI Wedding cake foundations- http://www.youtube.com/playlist?list=PLyDaS4napa7fevZ2b2vFcKbkkTh7N7gm7 Materials - * fondant cake - mine is a 7" round, 3.5" high * board to place the cake onto * fondant (Satin Ice) - Wilton Teal colour and white. I used 225g (9oz) white and 125g (4.4oz) teal * small rolling pin * cornstarch/ cornflour * multi-ribbon cutter - set to 1" (25mm) and then 3/4" (20mm) * pizza cutter * ball tool * sugar glue * small paintbrush * blue floral mat * turntable
Views: 432915 Cake Style
Whether you call them marble or marbled cake layers (I'm team marbled!), these chocolate and vanilla swirled cake layers are to die for! Not only is the recipe simple, straight-forward, and made in one-bowl, I also add in a fudge ripple, to take it to the next level. This recipe essentially mergers together my favorite vanilla layer cake recipe with my chocolate cake recipe, and magically makes it all happen in the same mixing bowl. It really is the best of both worlds! The full recipe can be found here: https://chelsweets.com/2019/01/30/easy-marble-layer-cake-recipe/ If you want to know what products/brands I use in my kitchen, head over to my amazon storefront: amazon.com/shop/influencer-9e6f056e If you enjoyed this video and would like to see more, be sure to click the like and subscribe button! You can also see more of my creations here: INSTAGRAM: http://instagram.com/chelsweets WEBSITE: http://www.chelsweets.com FACEBOOK: https://www.facebook.com/chelsweets PINTEREST: http://www.pinterest.com/chelsweets
Views: 13632 Chelsweets
Simply and easy way to stack a wedding cake and decorate is in minutes this simple cake design can be done at home or bakery to make a easy and inexpensive wedding cake design the butter cream icing icing is iced and made Best way to stack a wedding cake how to stack a wedding cake how to decorate a wedding cake wedding cake decorating wedding cake design
Views: 109203 Got Cake?
NOV PROMOTION FOR LEA OVEN SHOPPE OPENING AT SHOPEE Raspberry Ripple Cake Online Video Tutorial ( PJJ ) - RM100 ( NO : RM150 ) *Watch the video for testimony by students* Other Available PJJs selling at RM100 now: JCP - Varieties Japanese Creampuffs BCC - Belgian Choc Cake LBC - Lemon Blueberry Cake SCC - Sourcream Buttercake PGM - Pandan Gula Melaka Cake CWC - Carrot Walnut Cake HBC - Hummingbird Cake VSC - Victoria Sandwich Cake FRC - Ferero Rocher Cake PBC - Pecan Butterscotch Cake VLC - Vanilla Latte Cake BPC - Berry Pistachio Cake . Click below to get yours now : http://www.wasap.my/60173604338/onlineclassnov . ( Students from Indonesia, can pay via bank transfer to Indonesia Bank ) . My fastest selling PJJ, with many students already tested the recipe, selling the cake 👌, and generating income from the sales . What will you get in this RRC PJJ : 🍰 Tested and proven recipe of the Raspberry Ripple Cake 🍰 Italian Meringue Buttercream Video Tutorial 🍰 BONUS : Swisss Meringue Buttercream Video Tutorial 🍰 Frosting Video Tutorial for Round and Square Cake 🍰 Very active participation and discussion among members in this group and changing of ideas to promote this cake 🍰 Lifetime membership . #onlineclass #pjj #pjjbakingclass #pjjstudent #bakingclass #bakingclassmalaysia #bakingclasskualalumpur #bakingclassjakarta #bakingclasssg #bakingclasskl #bakingclassjb #bakingclasssurabaya #bakingclassmedan #leaoven #leaovenmy #leaovenclass #belajarbaking #raspberryripplecake #raspberrycake #raspberryripplecupcakes #videotutorial #shopee #youtube
Views: 206 Lea Oven
Thank you for watching my video. I hope you enjoyed it. Full recipe visit my website: https://gracioustreatz.wixsite.com/bakewithlove/no-bake-3-layer-chocolate-cheesecak Ingredients: For 20cm round baking pan For the base: 250g or 25 pcs Oreo cookies 70g melted butter For the cheesecake: 550g cream cheese 120g or 1/2 cup castor sugar 1 tsp vanilla extract 1 1/2 cup semisweet chocolate + 1/4 cup cream 2 tbsp cocoa powder 1 cup cream 1 tbsp gelatin 1/4 cup water For the top: (optional) 100g semisweet chocolate 1/2 cup cream Facebook: https://www.facebook.com/gracioustreatz Instagram: @gracioustreatz Google+: Gracious Treatz
Views: 94244 Gracious Treatz
In this tutorial I demonstrate how to decorate a half and half cake with two separate designs, decorating half the cake with a winter wonderland theme and half with an ocean theme. This video is a collaboration with Mark from Epic Confections. Make sure you check out his video of his winter wonderland cake here: https://youtu.be/_wKqzO5zDdk In this cake I use my 4 Minute Buttercream Frosting and you can watch that tutorial here: https://youtu.be/MFKfXbnU1Lw SUBSCRIBE to my channel for new cake decorating tutorials every week!
Views: 2526 British Girl Bakes
Get the recipe here! - https://tasty.co/recipe/4-flavor-cheesecake Shop the Tasty kitchenware collection here: http://bit.ly/2IooLS4 Check us out on Facebook! - facebook.com/buzzfeedtasty Credits: https://www.buzzfeed.com/bfmp/videos/45789 MUSIC Licensed via Audio Network SFX Provided By AudioBlocks (https://www.audioblocks.com) Special Alert_FullMix Licensed via Warner Chappell Production Music Inc. STILLS /BuzzMoji Emoji provided free by http://emojione.com
Views: 3756175 Tasty
SUBSCRIBE HERE ~ http://bit.ly/cakestyle RECIPE PLAYLIST~ http://bit.ly/cakestylerecipes If you love a rich, dense cake, that is jam packed with flavour, this is the one for you! I made a white chocolate coconut mud cake, iced it with an incredible raspberry swiss meringue buttercream, and topped with white chocolate ganache. Yum! Follow Us WEBSITE http://cake.style/ FACEBOOK https://www.facebook.com/cakestyletv TWITTER https://twitter.com/Cake_Style INSTAGRAM http://instagram.com/cakestyle_ PINTEREST http://www.pinterest.com/cakestyletv/ Materials: White Chocolate Coconut Raspberry Cake recipe - http://cake.style/2016/03/31/white-chocolate-coconut-mud-cake-with-raspberry-buttercream/ Lots of white chocolate, coconut and raspberry sweets 8" round cake board large spatula Lining cake pans, and creating level cakes - https://youtu.be/1zxhunhfzDY See our swiss meringue buttercream recipe - https://youtu.be/b1in2RaJKW0 See us make chocolate ganache the stove top method - https://youtu.be/tAbD9BVPqIo
Views: 187336 Cake Style
3 Layer No Bake Nutella Cheesecake - Nothing can go wrong with this chocolaty cheesecake. I have decided to remake this video, as quite a few been asking me about the quantity, I guess the old video was not clearly done due to my inexperience of video shoot. It may look complicated but trust me, it's not hard. And I have shown you the math about how to get even layers. Hope you are inspired to take if not a challenge, then it's a piece of cake. Enjoy! My blog and printable recipe: https://gracioustreatz.wixsite.com/bakewithlove/3-layers-nutella-cheesecake Ingredients: For the base: 250g or 24 oreo cookies 70g (1/4 cup) butter (melt it after weighing) Cheesecake layers: 500g (2 1/4 cup) cream cheese (total) 100g (1/2 cup) sugar 1 tsp vanilla extract 250g (1 cup) heavy cream 1 tbsp gelatin 1/4 cup water Nutella (layer 1 = 2 1/2 tbsp; layer 2 = 1 tbsp) Chocolate ganache: 80g (3/4 cup) chocolate chips 60g (1/4 cup) heavy cream 1 tsp melted gelatin I am using 7 inch round ring baking pan. You can also use spring form pan. How to get even layers: 1. Weigh your mixing bowl. (empty) = A 2. Weigh again after you have mixed the cream cheese and heavy cream. = B B - A ÷ 3 = C* Instructions: For the base 1. Separate the oreo cookies from the cream. Put into a food processor and pulse until it is fine. Add in the melted butter and pulse until we'll combined like a wet sand. 2. Pour onto a prepared ring baking pan. Use a spatula to press down the mixture until it is levelled and flat. Freeze it in the freezer while preparing for the next step. For cheese layer 1 3. In a large bowl, add the cream cheese. Mix until it is softened. Add the vanilla extract. Gradually add in the sugar. Continue mixing until it is creamy and smooth. 4. In another bowl, add the cream. Beat until it is slightly thickened (not stiff peak). You will still need it to be liquid. 5. Fold in the cream into the cream cheese mixture. Fold until is it well combined. 6. Pour *C amount of cream cheese mixture into a smaller bowl. (refer to the calculation to get even layers above). Add 2 ½ tbsp of Nutella, mix well until combined. Add the melted gelatin, and mix well. 7. Pour the mixture into the pan. Lift the pan and turn in circular motion to level the layer. 8. Tap the pan on the table a few times to release bubbles. 9. Freeze it while preparing for the next layer. For cheese layer 2 10. Repeat step 6 except this time you will only add 1 tbsp Nutella. Repeat step 7, 8 and 9. For cheese layer 3 11. Repeat step 6 except this time you do not add Nutella. Repeat step 7, 8 and 9. For ganache layer (Optional) 12. Add chocolate chip and cream in a bowl. 13. Microwave for 1 minute to melt the mixture. Stir well until there is no lumps. 14. Add melted gelatin (the remaining). Mix well. 15. Pour the ganache into the pan. Lift the pan and turn in circular motion to level the layer. 16. Sprinkle the groundnuts around on the sides. 17. Freeze it for 4-5 hours or overnight for best results. 18. Use a warm towel to slowly lift up and remove the ring pan. 19. The cake is ready to serve. Follow me at: Instagram: @gracioustreatz Email: [email protected] Background music: Morning View by HookSounds http://www.hooksounds.com/ Creative Commons — Attribution 4.0 International — CC BY 4.0 https://creativecommons.org/licenses/... Music provided by Music for Creators https://youtu.be/Tfenfvh_rMU
Views: 8822 Gracious Treatz
Raspberry Vanilla Cake - made with moist and tender vanilla layers, a refreshing and creamy Mascarpone frosting that pairs so well with the sweet and tart raspberry sauce and fresh raspberries on top. A perfect summer treat. To print the recipe check the full recipe on my blog: http://www.homecookingadventure.com/recipes/raspberry-vanilla-cake Ingredients Makes about 16 servings Vanilla Cake Layers 3 cups (375g) all purpose flour 1/2 tsp (2g) salt 3 tsp (12g) baking powder 1 cup (226g) unsalted butter, room temperature 1 2/3 cups (335g) sugar 5 eggs 2 tsp (10g) vanilla extract 1 cup (240ml) milk Raspberry Sauce 25oz (700g) fresh or frozen raspberries 2/3 cup (135g) sugar 2 tbsp (30ml) water 1 tbsp (15ml) lemon juice Mascarpone Frosting 1 pound (500g) Mascarpone cheese, room temperature 2 1/2 cups (560g) heavy cream 3/4 cup (90g) powdered sugar 2 tsp (10g) vanilla extract 1. Preheat oven to 350F (180C). Grease with butter and dust with flour two 9 inch (23 cm) round cake pans. 2. In a medium bowl sift the flour, baking powder and salt and whisk to combine.. Set aside until ready to use. 3. In a large mixing bowl add butter and sugar and mix to combine. Incorporate eggs one at a time and add vanilla extract. 4. Gradually add flour mixture while alternating with milk. 5. Pour the batter evenly into the prepared pans. 6. Bake for about 30 minutes until a toothpick inserted into the center comes out clean. 7. Let pans cool on a cooling rack for 10 minutes. 8. Remove the cakes from the pan and let them cool completely. 9. Prepare raspberry sauce. Place raspberries, sugar, water and lemon juice into a saucepan and bring to a boil while stirring constantly. Simmer for 20-30 minute until thickens and remove from heat. Sieve to remove the seeds. Set aside to cool until ready to use. 10. Prepare the mascarpone frosting. Beat the Mascarponecheese with powdered sugar and vanilla extract until smooth. 11. In another bowl whip the cream until stiff peaks form. Gently fold into the Mascarpone mixture. Refrigerate until ready to assemble the cake. 12. Assemble the cake. Divide each cake layer in two to create 4 layers. 13. Place 1 cake layer on your serving plate. Spread evenly ⅓ of raspberry sauce. Using a pastry bag fitted with a ½ inch (13mm) plain tip spread ¼ of Mascarpone frosting. 14. Add another cake layer and spread evenly ⅓ of raspberry sauce and ¼ of Mascarpone frosting. 15. Add another cake layer and spread evenly the last ⅓ of raspberry sauce and ¼ of Mascarpone frosting. 16. Add the last cake layer on top and decorate with the last ¼ of Mascarpone mixture. Use a spoon to create a flower shape. 17. Refrigerate for at least 4-6 hours or overnight. Background music https://www.audionetwork.com/browse/m/track/reverie-damour_118273 Follow me: FACEBOOK: https://www.facebook.com/homecookingadventure INSTAGRAM: http://instagram.com/homecookingadventure PINTEREST: http://www.pinterest.com/homecookingadv/ WEBSITE:http://www.homecookingadventure.com/ GOOGLE+: https://plus.google.com/+Homecookingadventurerecipes
Views: 763737 Home Cooking Adventure
I can't believe it, but I've never shared my tutorial for my go-to chocolate layer cake!! I love it because it's moist and has a great texture, but also has enough structure to stack in layer cakes and carve. I chose to use black cocoa (I love the taste and color it creates), but you can use regular baking cocoa in it's place! This is the link to the black cocoa that I order on amazon: https://amzn.to/2UN6NOh The full recipe can be found here: https://chelsweets.com/2018/05/08/my-go-to-chocolate-layer-cake-recipe/ This recipe can be used to make four seven-inch cake layers, or three eight-inch cake layers. You can use it to make four eight-inch cake layers, but they will be thinner, and will bake more quickly. If you want to know what products/brands I use in my kitchen, head over to my amazon storefront: amazon.com/shop/influencer-9e6f056e If you enjoyed this video and would like to see more, be sure to click the like and subscribe button! You can also see more of my creations here: INSTAGRAM: http://instagram.com/chelsweets WEBSITE: http://www.chelsweets.com FACEBOOK: https://www.facebook.com/chelsweets PINTEREST: http://www.pinterest.com/chelsweets
Views: 7782 Chelsweets
This (EASY!!) no-bake Nutella cheesecake is so soft and creamy, oh my god. It has an Oreo cookie base, a Nutella ganache topping and is made of 3 layers: plain vanilla cheesecake, Nutella cheesecake and chocolate Nutella cheesecake. RECIPE BELOW! No-Bake Nutella Cheesecake Ingredients Base: 2 1/3 cups (400g) oreos or chocolate wafers 5 tbsp 130g unsalted butter, melted Filling: 3 ½ cups (800g) cream cheese, room temperature 13 tbsp (160g) granulated sugar 3 ½ cups (800ml) whipping cream ½ cup lemon juice 1 tsp vanilla extract 5 tsp powdered gelatin (skip for a gelatin-free cheesecake) 6 tbsp water (skip for a gelatin-free cheesecake) 1 cup Nutella ¼ cup dark chocolate, melted Nutella Cream Topping: 2/3 cup Nutella 1/3 cup whipping cream Directions Make the base: 1. Place the oreos in a food processor and pulse until they resemble a fine crumb. Add the butter and pulse until fully incorporated. 2. Press into the bottom of a 9” round springform pan. Place in the fridge while you make the filling. Make the filling: 1. Beat the cream cheese with an electric mixer until smooth. Add the sugar and mix to combine. 2. Add the whipping cream, lemon juice and vanilla extract and mix until combined. 3. Combine the gelatin and water in a small bowl and microwave for 30 seconds, or until the gelatin has fully melted. Add this to the cheesecake mixture and mix well until combined. For a gelatin-free cheesecake, simply skip this step! 4. Divide the cheesecake mixture between 3 bowls. Set one bowl aside. Divide the Nutella between the remaining bowls and mix well. Add the melted dark chocolate to one of the Nutella bowls and mix well. 5. Pour the Nutella and chocolate cheesecake into the springform pan and smooth the surface. Place in the freezer for 20 minutes, or until the surface is firm to the touch. Pour the Nutella-only cheesecake on top and smooth the surface. Freeze for 30 minutes. Lastly, pour the white cheesecake on top and smooth the surface. Place in the fridge overnight, or until firm. For a gelatin-free cheesecake, place the cheesecake in the freezer instead and chill for 2-3 hours. To serve: 1. Pour the whipping cream into a small pot and bring to a simmer. Remove from the heat and add the Nutella. Whisk until fully combined. Set aside. 2. Run a warm towel around the outside of the cake pan and remove the sides. Pour the Nutella cream on top and gently spread over the entire surface. Slice and enjoy! PRODUCTS MENTIONED: Rainbow Knife Set: https://amzn.to/2SXmMbn 9" Springform Pan: https://amzn.to/2XSpjY2 Springform Pan 3 Piece Set: https://amzn.to/2O13LE3 Brown Food Coloring: https://amzn.to/2O0sSqy Facebook: www.facebook.com/pankobunnycooking Twitter: https://twitter.com/pankobunny Instagram: http://instagram.com/pankobunny Pinterest: http://www.pinterest.com/pankobunny Blog: http://pankobunny.com Subscribe to my Channel! http://www.youtube.com/subscription_center?add_user=pankobunny New videos every Tuesday, Thursday and Sunday! Make sure you tune in! As always, thank you!! xx Cayla For all of you who are amazing and have read this far, here is a clue for Thursday’s video: BOB ROSS! Music courtesy of Audio Network. Song: Salad Days This is not a sponsored video.
Views: 2006 pankobunny
These super delicious cake is good for any occasion. This cake is very easy to make, super yummy will please kids and grown ups. Ingredients: 1. 250g (9 oz)butter, softened 2. 1 teaspoon vanilla essence 3. 1 1/4 cups (275g) caster sugar 4. 3 eggs 5. 2 1/4 cups (335g) self-raising flour 6. 1/4 cup (35g) plain flour 7. 3/4 cup (180ml) milk 8. 150g (5 oz) Oreo biscuits, chopped or break coarsely 9. 1 container vanilla frosting 10. 1 container chocolate frosting 11. 4-5 tablespoons rainbow sprinkles 12. Extra mini Oreo biscuits for decoration Method: 1. Preheat oven to 180C (350F). Grease a deep 20cm (8 inch) round cake pan (I use 20cm (8 inch) spring baking pan); line base and sides with three layers of baking paper, extending the paper 2cm (3/4 inch) above top. 2. Beat butter, vanilla essence and sugar in a bowl with an electric mixer until pale and fluffy. Beat in eggs, one at a time. Stir in flours (sifted), and milk, in two batches. Stir in chopped biscuits. Spread mixture into prepared pan; smooth surface. 3. Bake cake for 1 hour or until a skewer inserted into the center comes out clean. Stand cake in pan for 5 minutes before turning, top-side up, onto a wire rack to cool. Cool completely. 4. With sharp serrated knife split cake on half. Place bottom half on top of serving plate. Spread chocolate frosting on sides of cake. Place top part of cake on top of piece baking paper. Spread chocolate frosting on sides and top of cake; set aside. 5. Place vanilla frosting in bowl, add rainbow sprinkles and mix together. Place prepared frosting into piping bag fitted with large round nozzle or cut end of piping bag. Pipe on top of cake evenly. 6. Transfer already prepared remaining half with large cake spatula on top of cake. 7. Place small amount of vanilla frosting into piping bag fitted with tip number 4 or tip number 5 and pipe in the middle of cake word "oreo" (if you like use toothpick first to write word 'oreo" to make easier and pipe on top with vanilla frosting) 8. Place remaining chocolate frosting into piping bag fitted with large round nozzle and pipe blobs on top of cake. Place mini Oreos on top of blobs for decoration. Makes 10-12 serves.
Views: 26583 ella mccully
LIKE SHARE SUBSCRIBE Birthday cake for my brother. Happy Birthday Items used: 8 inch cake board cake turntable Three 6 inch chocolate cake (recipe on my channel) buttercream frosting (recipe on my channel) chocolate ganache wilton tip 4B mini chocolate donuts Pocky sticks disposable piping bags THANKS FOR WATCHING SUBSCRIBE!
Views: 61475 HMONG baker
Learn how to frost your cakes with professional flourish! Joshua gives quick tips on stacking your layers, crumb coating, and creating 4 different finishes. Then, check out these resources to make your next cake a gorgeous success! Take a FREE buttercream class with Joshua --- http://craftsy.me/1U5mKvM Improve your cakes, fillings & frostings --- http://craftsy.me/1VA4kVw Shop piping kits --- http://craftsy.me/1peCSyb Shop icing smoothers --- http://craftsy.me/1VA4lsE Shop tips, bags & tools --- http://craftsy.me/1SXDoZq Be sure to like, share, and leave questions or comments below! We love to hear your feedback and suggestions for future videos. Follow Craftsy! ----- www.facebook.com/CakeDecoratingClub www.instagram.com/becraftsy/ www.pinterest.com/Craftsy/cake-decorating-ideas-tips/ http://www.twitter.com/becraftsy About Craftsy -------- Craftsy is an online crafting community of more than 10 million passionate makers, where you can access online video classes, supplies, patterns, and endless inspiration. In this video ------- Frosting a cake is easier than it looks. Let me show you how to do it like a pro. The first step to frosting a cake is making sure your buttercream is at the right consistency! Place the buttercream in a mixer on low for a few minutes to smooth it out. You can also use a creme brulee torch on the side of the bowl to soften it a bit Next, we have to do a crumb coat. This is a thin coat of buttercream that will hold the crumbs in place for the final coat. Place the cake back in the cooler for at least an hour to set up before doing the final coat. Once the crumb coat is set and the crumbs are trapped, we can finish frosting the cake For the final coat, frost the top and sides, using a straight edge or cake scraper to smooth and a spatula to remove the excess. Now you could stop there, or you can get a little fancier. Texture is a great way to decorate a cake without using any additional elements You can add texture to a cake with a spatula. Just run the blade in the same direction with quick strokes. Or you can do an advanced version using a piping bag. Pipe a vertical line of beads on the side of the cake. Then take the spatula and smooth each bead to one side. Then repeat until you make it all the way around the cake. Lastly cake combs can also add texture AND they are super fast and easy. Once the final coat is smooth, use the cake comb in one swoop across the cake to imprint the design! And look at that, you've got three easy frosting techniques to try out on your next cake!
Views: 208317 Bluprint
FOLLOW US: Instagram: https://www.instagram.com/cupcakesavvyskitchen/ Facebook: https://www.facebook.com/CupcakeSavvy/ Welcome to my new tutorial on how to make these luscious Shiny Chocolate Mirror Glaze Covered Mousse Bars! Also known as Entremet, they are beyond delicious and sooooooo silky smooth! I show you in details how to make a Shiny Chocolate Mirror Glaze, how to apply it and most importantly, how to transfer your dessert to a cake card or serving plate. Mirror Glaze Desserts are a lot easier to make than they look. I will take you through step by step and show you how easy it really is! The Chocolate Mirror Glaze used in this video is so simple to make. Also known as Chocolate Glacage, it has a beautiful high shine mirror finish. Enjoy! FREE To Subscribe http://bit.ly/1ML438q RELATED LINKS: Black Forest Cheesecake Mousse Dome with Shiny Mirror Glaze: https://youtu.be/f9hcBcgUhyg Glazed Chocolate Mousse Dome with Raspberry Sauce Pipette: https://youtu.be/fL7WMRyTtpI Shiny Mirror Glaze Covered Tiramisu Cheesecake: https://youtu.be/jc_wc3sixGQ TOOLS: INGREDIENTS: Chocolate Mousse: 3 Teaspoons Gelatine 3 Tablespoons Cold Water 255g Dark Chocolate 600mL Thickened/Double Cream Arnott's Choc Ripple Biscuts Chocolate Mirror Glaze: 210g Sugar 75g Water 70g Cocoa Powder 145g Thickened/Double Cream 3 Teaspoons Gelatine 3 Tablespoons Water Grated Chocolate Edible Gold Lustre Dust Vodka or Lemon Exract EQUIPMENT/INGREDIENTS: (Affiliate) Food Gloves: https://amzn.to/2JdzlOW Mini Gold Cake Board: https://amzn.to/2kAQC6U Silicone Loaf Pan (Similar): https://amzn.to/2siy6V7 Acetate Strips: https://amzn.to/2Jce9c2 Round Cutter: https://amzn.to/2kASsok Pyrex Jug: https://amzn.to/2sq0ovN Stick Blender (Similar): https://amzn.to/2xpvERo Strainer: https://amzn.to/2JjrOyg Wire Whisk: https://amzn.to/2siXud4 Cooling Rack: https://amzn.to/2xrbnuL Angled Spatula: https://amzn.to/2IXme0J Candy Thermometer: https://amzn.to/2IUeSPH Food Grade Brush: https://amzn.to/2IXup1e Choc Ripple Biscuits: https://amzn.to/2sgLM2y Gelatine: https://amzn.to/2JcmQ6l Gold Lustre: https://amzn.to/2sj1kmI Lemon Extract: https://amzn.to/2sj1kmI FOLLOW ME: https://www.facebook.com/CupcakeSavvy/ https://instagram.com/cupcakesavvyskitchen/ http://www.cupcakesavvy.com.au/ https://www.youtube.com/channel/UCmzkM2dXSzPpay-kh1Aqfog MUSIC: Life of Riley by Kevin MacLeod is licensed under a Creative Commons Attribution license https://creativecommons.org/licenses/by/4.0/ Source: http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1400054 Artist: http://incompetech.com/
Views: 196712 Cupcake Savvy's Kitchen
Learn how to make a Hershey's Chocolate Cheesecake at home with this delicious recipe. http://thesweetestjourney.com Blog Post: http://thesweetestjourney.com/post/176494898020/hersheys-chocolate-cheesecake-recipe Ingredients: 1 Cup Oreo Cookie Crumbs 1/4 Cup Butter, Melted 3 Packages of Cream Cheese (8 oz. each) Softened 1 1/4 Cups of Sugar 8 oz. Sour Cream 2 Teaspoons Vanilla Extract 1/2 Cup Hershey's Unsweetened Cocoa Powder 2 Tablespoons All Purpose Flour 3 Eggs 1/2 Cup Hershey's Semi-Sweet Chocolate Chips 2 Teaspoons Shortening *Makes one 9 inch round cake. Directions: 1. Combine Oreo cookie crumbs and melted butter; press onto bottom of 9 in. springform pan. Set aside. 2. In a large bowl, beat cream cheese and sugar until blended. Add sour cream and vanilla; beat until blended. Beat in flour and add cocoa powder in gradually. Add eggs, one at a time, beating just until well incorporated. Pour mixture into crust. 3. Bake 10 minutes at 450F. Reduce oven temperature to 250F and continue baking for 40 minutes. Remove cake to wire rack. Loosen sides with a knife and let cool completely before removing the side of pan. 4. In a microwave-safe bowl, combine the chocolate chips and shortening. Microwave for 30 seconds or until chips have melted, 15 seconds at a time. Stirring after each heating. Drizzle melted chocolate on top of cheesecake. 5. Refrigerate cheesecake 4 to 6 hours. Store covered in refrigerator. | ↪ Connect With This Channel | ☕ Facebook - http://facebook.com/TheSweetestJourney Tumblr - http://TheSweetestJourney.tumblr.com Twitter - http://twitter.com/TheSweetJourney Instagram - https://www.instagram.com/tsweetestjourney | Personal Accounts | 🌱🐈 Instagram - http://instagram.com/Airam_Velarde Twitter - http://twitter.com/AiramVelarde
Views: 43208 The Sweetest Journey
Here is the recipe I used: http://serenalissy.com/instant-pot-triple-chocolate-cheesecake/ I used my Instant Pot DUO60 6qt 7-in-1 electric pressure cooker in this video: http://amzn.to/2AxRKyR (affiliate - thanks!) Here is the cheesecake pan I used: http://amzn.to/2i6qC5B (affiliate - thanks!) Find me on Instagram: instagram.com/indigonili Here are some more referral/affiliate links you can use if you'd like to support my channel! Just follow these links (or save them as a bookmark on your browser!) when you want to order from these sites. After you place your order they will give me a small commission on whatever you buy... with no extra cost to you. Thank you so much! Amazon: http://amzn.to/1MC7dSd CustomCollagen: https://www.customcollagen.com/?r=jqkgg Zaycon Fresh: https://zayconfresh.com/refer/zf515974 Music - "Beyond the Sky" by Josh Woodward. Free download: http://joshwoodward.com/ Want to send us something? Ship to: Indigo Nili 11124 NE Halsey St. #426 Portland, OR 97220
Views: 20031 Indigo Nili
These truffles are easy to make. Makes great fabulous treats or homemade gifts. Ingredients: 1. 250g (8.8 oz) packet Choc Ripple biscuits or Oreos or any favorite chocolate cookies or biscuits 2. 1 cup (80g) (2.8 oz) desiccated coconut 3. 1/4 cup (60 ml) (2 fl oz) thickened cream (or replace with 1/4 cup dark rum or coconut rum for adult variety) 4. 1/4 cup (60 ml) (2 fl oz) condensed milk 5. 2 tablespoons cocoa powder 6. 150g (5 oz) dark chocolate melts 7. 150g (5 oz) white chocolate melts 8. 150g (5 oz) milk chocolate melts Method: 1. Line a baking tray with baking paper. To make the truffle mixture, place the biscuits in a food processor and process until finely crushed (or place biscuits in the double plastic bags and crushed with rolling pin until finely crushed). Transfer the biscuit crumbs to a large bowl. Add the coconut, thickened cream (or rum), condensed milk and cocoa powder to the biscuit crumbs and stir until well combined to get a fudge-like texture. In the final stage of mixing use hands to bring mixture together. 2. For even-sized truffles, roll heaped teaspoons of biscuit mixture into balls and place on the lined tray. For a chewy texture, place in the fridge for 1 hour or until truffles are firm. Place the dark chocolate melts in a medium heatproof bowl over a saucepan of simmering water, making sure the bottom of the bowl doesn't touch the water. Stir with a metal spoon until chocolate melts evenly and is smooth. Repeat with white and milk chocolate melts in separate heatproof bowls. 3. To evenly coat the truffles, use a fork to dip 1 truffle in melted dark chocolate, or place truffle on fork and poor melted dark chocolate over with spoon, or use double quantity of dark chocolate melts as it makes dipping process easier. Tap on the edge of the bowl to remove excess. Place on the prepared tray. Repeat with remaining truffles, alternating between dark, white and milk chocolate. Allow to set for 30 minutes or place in the refrigerator for about 15 minutes to speed up process. Place remaining chocolate in separate sealable plastic bags. Cut off 1 corner. Drizzle the dark chocolate truffles with white chocolate and the white truffles with dark chocolate. Dust milk chocolate truffles with cocoa powder. Makes about 40 truffles.
Views: 28844 ella mccully
Watch more Cake Decorating Tips and Tricks from CakeMade videos: http://www.howcast.com/videos/517439-How-to-Pipe-Ruffles-on-a-Cake Learn how to decorate a cake with buttercream ruffles in this free video. For full online cake decorating courses check out CakeMade: http://bit.ly/1upK3jK Hi! My name is Bronwyn Webber and I'm from Frosted Art Bakery in Dallas, Texas. I am teaching this online course for this three tier wedding cake on this chocolate silver plateau. Did you know that's chocolate? It's not silver. So in this course, you get to learn all kinds of piping techniques, a couple of really fast easy quick flowers and of course, how to make this plateau. But today, I'm going to show you a couple of neat things that you can do with the 104 tip. So, I hope you enjoy this little video and don't forget to check out this course and see all the things that you'll learn in it. I hope to see you there. So I'm going to show you a couple of quick side designs you can use with the rose tip, also known as the ribbon tip or the 104 tip. It comes in 101, which a very small one, 102, 103 and 104, which is what we're going to use today. There's a couple of different variations in the brands. This one is an Attico tip and so it's much thinner than the Wilton tip. I prefer the Attico tips but it is up to you and I'll show you the difference for sure. So what you want to do is have a bag of icing, any color, any color. Pink's my favorite. Put the tip on the end and there's a fat end and a skinny end. So the first ruffle that I'm going to show you is actually a vertical ruffle, which is kind of fun. So you're going to hold the fat end to the cake. So keep you fat end near the cake, all right? Let's do it! So what we're going to do is just a back and forth movement, really quickly and end at the bottom. And then you keep going a couple - and here we go again. And so you can see this will make a really neat effect if you do it over and over all the way around the cake. A really quick way to decorate a cake really quickly. It almost looks like an optical illusion. It's pretty cool! And so to finish it off, you would definitely want to put a border on the bottom or raise this up and not put it on the border yet and then you can put the cake down as well. So that's really fun but what happens if you do that same thing and squeeze really hard? I'll show you. So I'm not even going to wiggle. I'm going to have the icing do all the work for me. Look at that. So I'm just going to squeeze really hard. It does it for me. Amazing! So that's a neat ruffle trip and you can do that this way or this way as well. Now here we go for ruffle cakes. You see a lot of them nowadays. You can do them starting at the top and so what I'm going to do is now I'm going to do ruffles this way. So I'm going to start at the top and just kind of squeeze a little bit. Go down a little bit more, squeeze and of course you would do this around the whole cake. So you can see this popular design all over but normally, it's done with fondant but this is a way to do it with buttercream so that you don't have to have that much of a commitment to fondant because that's a lot of fondant when you're making one of those ruffle cakes and a lot of time. So you want to squeeze and kind of randomly, you want to let the ruffles go where they lay, free and easy ruffles. So there you have it, lot of different kind of ruffles. Now, if you want to have it more controlled, what you can do is an up and down motion with that tip and we can start from the bottom this time. So keep the fat end towards the cake and you can give it an up and down motion like this and then right above that, you do the same thing. Up and down and then above that, same thing. So this is several different ruffles that you can do with the 104 tip. You can see it would be really pretty if you did variations in the color but there you have one ruffle, two ruffle, three ruffle, four ruffle before you could even cover a cake in fondant. It's pretty quick. Also what you can do with the ribbon tip is you can use it to make ribbons so if you were going to do a top border, you can go around your cake like this and add a ribbon. You could do that again and again and again and complete this ruffle look all the way on the top. And then of course, you can do swags with this tip, which is probably the classic thing to do with it so keep the fat end towards the cake, skinny end towards you, go down and then release the pressure as you come up. Down, release the pressure as you come up. Down and release the pressure as you come up. So there you have it - several things you can do with the humble 104 tip. To learn how to make a cake like this with everything you see here, cake, icing, modeling chocolate, and piping - p
Views: 162262 Howcast
Looking for the easiest birthday cake you can make - and one that kids will adore? Try this simple ice cream cake that can be sliced and served on a plate or placed in an ice cream cone with a scoop. Ingredients: 1.5 litres vanilla ice cream 1 pkt Choc Ripple biscuits 1 Kit Kat 25g icing sugar 100ml pouring cream 1 pkt coloured sprinkles Take the ice cream out of the freezer for 15 minutes to soften before beginning to assemble your cake. Place half the packet of biscuits into a plastic bag. Knot the top of the bag and smash the biscuits roughly into large pieces. Set aside. Line the sides and bottom of a 20cm round baking tin, or a springform tin, with plastic cling wrap. Scoop half the softened ice cream into the prepared tin and smooth down with the back of a spoon. Tip the broken biscuits pieces onto the ice cream to make a generous layer of biscuits. Leave a small border free of biscuits at the outer edge. Scoop the remaining ice cream on top of the biscuits and smooth down again to make the top of the cake completely flat. Place back in the freezer to set for one hour. To decorate, combine the icing sugar and the pouring cream and whip until just stiff. Dip two Kit Kat fingers into the cream and then dip into the coloured sprinkles. Set aside. To unmould the ice cream cake, gently turn the tin upside down onto a serving dish. The cake should slide out of the tin but if it sticks, you can tug gently on the plastic wrap to ease it out. Once on the dish, peel back the plastic wrap and discard. Place a small dollop of the whipped cream on the cake and top with the Kit Kat finger. Using a knife, smear a thin layer of the cream around the bottom of the cake and cover with the sprinkles. Place back in the freezer until ready to serve. More info - http://www.kidspot.com.au/best-recipes/Frozen-treats+59/Ice-cream-birthday-cake-recipe+3641.htm Kidspot.com.au, we have all the games, craft and activities you need to keep them happy. Lots of educational and easy ideas. And did we mention cooking? There's LOADS of easy recipes for kids and busy families - dinners and treats, too. Subscribe: https://www.youtube.com/user/kidspotaustralia Join the fun on Facebook: https://www.facebook.com/KidspotAustralia Twitter: https://twitter.com/KidspotSocial Pinterest: https://www.pinterest.com/kidspot/ Google+ :https://plus.google.com/u/0/b/106554061156673425177/+kidspot/posts
Views: 2992 Kidspot
Strawberry Ripple Yoghurt Cake Ingredients 400g strawberries, chopped 1 teaspoon vanilla bean paste 115g honey 560g natural greek-style yoghurt Almond Base 80g almonds 20g desiccated coconut 1 tablespoon white chia seeds 90g fresh dates pitted Method 1.Place the strawberries, vanilla and honey in a medium saucepan over medium heat. Cook for 12 minutes, stirring occasionally. Remove from the heat and set aside to cool slightly. Using a hand-held blender, blend until smooth. Set aside to cool slightly. Place ¼ cup (60ml) of the strawberry mixture in a bowl and set aside. Add the yoghurt to the remaining strawberry mixture and stir well to combine. 2.To make the almond base, place the almonds, coconut, chia and dates in a food processor and process for 2 minutes or until the mixture comes together. Press firmly into a lightly greased 20cm round spring-form tin lined with non-stick baking paper. Pour over the yoghurt mixture. Spoon over the reserved strawberry mixture and gently stir through with a knife to swirl. Place in the freezer for 4 hours or until frozen. Remove from the freezer 15 minutes before serving. Serves 6–8. Instagram : https://www.instagram.com/sundaebake/ Music Carefree by Kevin MacLeod is licensed under a Creative Commons Attribution licence (https://creativecommons.org/licenses/by/4.0/) Source: http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1400037 Artist: http://incompetech.com/
Views: 179 sundaebake
This recipe is easy and so good... you could serve with ice cream or eat alone.. I greased a 6" pan and had batter left over and made another one.. PLEASE SHARE MY VIDEOS FOLLOW ME FB FOR VIDEOS AND PICTURES https://www.facebook.com/MAINEiac-Grammies-Homestead-286788411744513/ FOLLOW US ON INSTAGRAM https://www.instagram.com/maineiac_grammies_homestead/ FOLLOW ME ON PINTEREST https://www.pinterest.com/thecfarm/ EMAIL [email protected] In you would like to send a note or post card I will send one back.. The C Farm Brenda P O Box 352 Livermore Falls Maine 04254 ---------------------------------------------------------------------- Chocolate Cake Recipe: 10 TB Butter 1 cup Semi-sweet chocolate chips a pinch of salt 1/2 tsp vanilla 3 eggs 3 egg yolks 1/2 cup flour 1 1/2 cup powdered sugar Grease a 7 inch springform pan and set aside. Combine butter and chocolate chips together and melt in microwave stirring frequently. When melted stir in salt and vanilla. Set aside and let cool to room temperature. Using a mixer beat eggs and egg yolks for about 2-3 minutes until light. Add flour and powdered sugar. Pour chocolate mixture in and mix until combined. Pour batter into springform pan. Add rack and 1 cup water to pressure cooker. Use foil sling to lower and raise pan from the instant pot. Set to manual for 23 minutes. Let it naturally release for 5 minutes and then manually release the remaining pressure. Remove cake and flip on to plate. The perfect chocolate cake
Views: 8219 MAINEiac Grammie's Homestead
When you've worked your tail off to shed a few pounds, you need to reward yourself every now and then. This dessert, from Adventures Of A Nurse, is so ridiculously out of this world you'll be making it for your loved ones in no time. And it takes just that to make this - NO TIME! I swear - you could have never baked before in your life and you'll feel like you went to some fancy schmancy French baking school. It is SO easy and SO indulgent, there is no way you won't hit a home run with this one. If a volcano erupted the stuff that comes out of this thing, I'd wish I lived near an active one. In this video, my 2 year old nephew helps me out! Recipe Here!: http://pressureluckcooking.com/recipe/instant-pot-chocolate-lava-cake/ Please find the GLORIOUS recipe here and SUBSCRIBE to her blog for more amazing recipes! VISIT http://pressureluckcooking.net for MORE written recipes and easy-to-follow videos - with more always being added! Want even more content? Please visit and “like” Pressure Luck on Facebook at http://facebook.com/pressureluckcooking Which is the right Instant Pot for you? Check out my Essential Products page here: http://pressureluckcooking.net/essent... And buy at these links below for GREAT prices!: Instant Pot Ultra - http://www.tkqlhce.com/click-8359329-... IP DUO Plus 60 - http://amzn.to/2rLLdPf IP Smart (Bluetooth) - http://amzn.to/2rjwHOp IP-DUO60 - http://amzn.to/2qsBDgx IP-DUO80 - http://amzn.to/2qsvQY8 Advertising Disclosure: Jeffrey Eisner 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.
Views: 92932 Pressure Luck Cooking
It's that time of year again! I've done a round up of all my Christmas cakes this season, and also included a couple favorites from last year. These cakes range in difficulty from easy to relatively challenging. This compilation includes the following cakes: - Striped Christmas Cake - Santa Clause Cake - Gingerbread House Cake - Ugly Christmas Sweater Cake - Simple Christmas Lights Cake - Holiday Ham Cake - Surprise Christmas Present Cake - Cherry Pie Cake Hopefully they'll get in the holiday spirit, and inspire some holiday baking :) If you want to know what products/brands I use in my kitchen, head over to my amazon storefront: amazon.com/shop/influencer-9e6f056e If you enjoyed this video and would like to see more, be sure to click the like and subscribe button! You can also see more of my creations here: INSTAGRAM: http://instagram.com/chelsweets WEBSITE: http://www.chelsweets.com FACEBOOK: https://www.facebook.com/chelsweets PINTEREST: http://www.pinterest.com/chelsweets
Views: 4719 Chelsweets
Make your own ice cream cake! Things you will need to make a standard ice cream cake with graham cracker crust: Cake: 1 box cake mix (make according to directions for two round cakes) Jam -add a layer of jam or frosting in between your two layers of cake Crust: 1 1/2 cups ground graham crackers (use a food processor!) 6 tbsp melted butter 1/3 cup sugar -mix all ingredients in a bowl, press into round cake pan, chill 1 hour in freezer Ice cream: -once crust is chilled, let ice cream soften enough to mold on top of crust -add cake on top of this -if ice cream is too runny, return to freezer and wait 1/2 before adding frosting Frosting: 1 can frosting Sprinkles or other topping -take foil off of can of frosting, microwave 15 seconds, stir, microwave another 15 seconds, stir again then add on top of cake starting at center and working around in circles -top with sprinkles -return to freezer until ready to serve Enjoy!!
Views: 5525 Nicole G
How to make a fun Reindeer Cake. Gluten Free cake and ganache recipe in my how to make a penguin cake video: https://www.youtube.com/watch?v=2sMipdoLpiA&t=68s My other videos: Chocolate Caramel Christmas Puddings -https://www.youtube.com/watch?v=o8vHMMb5_HU&t=88s Christmas Gingerbread Houses - https://www.youtube.com/watch?v=_WN1X_wIDDE&t=95s Ingredients: • 100g Dark Chocolate • 50g White Fondant • Red Food colouring • Black Food colouring • 300ml Double Cream (to fill cake) For Ganache: • 400ml Double Cream • 400g Dark Chocolate For Gluten Free Sponge: • 300g Butter • 300g Sugar • 300g Gluten free self-raising flour • 6 medium eggs • 3tsp Baking powder • 3tsp vanilla extract Sponge method: 1. Preheat the oven to 160ºC/320ºF Fan. Grease and base line a 7inch deep round cake tin 2. Cream together the butter and sugar until light and smooth 3. Add in the eggs, flour, vanilla, and baking powder and mix thoroughly 4. Fill the tin 5. Bake the 7inch for about 1hr 10mins or until a metal skewer comes out clean (put some tinfoil over the top if it is getting too dark) Ganache method: 1. Bring the double cream up to the boil 2. Take the cream off the heat and stir in the dark chocolate until smooth and glossy
Views: 373 Peter Sawkins
This video is about Instant Pot Pumpkin Cheesecake ~ 1st Place Winner !!! , pumpkin spice cheesecake, pumpkin cheesecake ~~~ Recipe ~~~ * Fat Daddio's anodized aluminum round cheesecake springform pan 6x3 from amazon * Crust : 25 gingersnap cookies & 4 tbsp melted butter * Filling : 16 oz cream cheese , 1 can pumpkin, 2 eggs, 2 tbsp corn starch, 1 tsp ground cinnamon, 1 tsp ground all spice, 1 tsp nutmeg, 1 tsp ground ginger, 2 tbsp pumpkin pie spice, 1 tbsp vanilla, 1/2 cup brown sugar, 1/4 cup white sugar, 1/4 cup flour, * Steam in instant pot for 40 min on high / rest for 40 min / cool in fridge for 4 to 8 hours * Whip cream : 1 cup heavy whipping cream, 3 tbsp sugar * Enjoy
Views: 10241 Twin Cities Adventures
Your customers will love this rich Callebaut inspired cheesecake. With the added hint of zesty orange that will truly please their pallets. Recipe: Ingredients: • 150g digestive biscuits • 75g melted butter • 350g Callebaut - Finest Belgian Dark Chocolate - Recipe N° 811 • 225g caster sugar • 400g full-fat cream cheese • Finely grated orange zest • 400ml smooth double cream Preparation: 1. Finely crush the biscuits in a food processor or with a rolling pin 2. Add the melted butter and mix until the mixture clumps together 3. Press into the base of a 23cm (9in) round springform tin and chill until needed 4. Melt the chocolate in a microwave, heat gradually, stirring in-between 20 second blasts 5. In a separate bowl whip the cream until it just holds its shape 6. In a separate bowl beat together the cream cheese and sugar until smooth 7. Fold in the chocolate and ¾ of the orange zest, then stir until well combined 8. Finally fold the whipped cream into the cheesecake base 9. Spoon the cheesecake mixture on top of the chilled biscuit base, level and chill until set – at least 3 hours 10. To serve, remove cheesecake from tin and transfer to a serving plate or cake stand and decorate with the remaining orange zest and chocolate sauce To serve, remove the cheesecake from the tin and transfer to a serving plate or cake stand
Views: 2017 Callebaut Chocolate
Download the new Tasty app: http://tstyapp.com/m/mFqUXJtD3E Reserve the One Top: http://bit.ly/2v0iast Here is what you'll need! GIANT MOLTEN CHOCOLATE CAKE Servings: 8 INGREDIENTS 1 box chocolate cake mix 1 cup water ⅓ cup oil 3 eggs 2 cups heavy cream 16 ounces dark chocolate Cocoa powder, to serve PREPARATION 1. Preheat the oven to 350˚F(175˚C). 2. In a large mixing bowl combine the cake mix with the water, oil, and eggs, and stir until well combined. 3. Transfer the mixture to a well greased bundt pan and bake for 35-45 minutes, or until a toothpick comes out clean. 4. Heat the heavy cream in a small saucepan until just boiling. 5. Transfer to a medium mixing bowl with the dark chocolate and mix until well combined. 6. Invert the bundt cake onto a serving dish. 7. Pour the chocolate ganache in the center hole allowing it to overflow and cover all of the cake. 8. Dust the cake with cocoa powder and allow ganache to rest for 30 minutes. 9. Enjoy! Inspired by: https://www.instagram.com/p/BWdSyhUg2t9/ https://www.instagram.com/p/BV-VmTBA7MG/ Check us out on Facebook! - facebook.com/buzzfeedtasty Credits: https://www.buzzfeed.com/bfmp/videos/23836 MUSIC A Most Peculiar Day Licensed via Warner Chappell Production Music Inc.
Views: 1463615 Tasty
Use this link to buy the Magic Chocolate Ball: http://bit.ly/2vEMfv6 PS! We make a little $ if you use the link above! Here is what you'll need! Inspired By: Byron Talbott’s Chocolate Ball: https://www.youtube.com/watch?v=UOjY61tlh98 Byron Talbott’s Facebook Page: https://www.facebook.com/byron.talbott/ Magic Chocolate Ball Servings: 2 INGREDIENTS 8 ounces milk chocolate, chopped or in chips 2 brownies, prepared as desired Assorted berries, to serve Ice cream, to serve 8 ounces dark chocolate 70% cacao higher, chopped 1 cup heavy cream PREPARATION 1. Melt the milk chocolate in a microwave in 20-second intervals, stirring in between each until smooth. 2. Open a 6-inch fillable ornament, then pour the chocolate into one of the halves. 3. Close the ornament, rotating the ball so that the chocolate evenly coats the entire surface. You may have to shake a bit to eventually get the chocolate to fill in any holes. 4. Place the ball the freezer, then flip it after two minutes. Repeat this 2-3 times. The chocolate should be set by then. Freeze for at least 30 minutes. 5. Remove the ball from the freezer. Making sure to be extremely careful, open the ornament. Making sure you work quickly and that you don’t touch the ball for too long with your warm hands, remove the ball from the other half. If you want to be extra safe, place the ball back into the freezer in a bowl until it’s ready for the next step. 6. Dip or run a flat-bottomed bowl in boiling water, then dry the entire bowl. Invert the bowl onto a flat surface, then place one side of the frozen chocolate ball on the hot bowl. 7. Twist back and forth with a gentle motion, making sure that you’re not applying too much pressure to the ball, as it is very fragile. Use a paper towel to help insulate the ball from your warm fingers. You may have to reheat and wipe off the bowl a few times as it will cool down a bit. Place the ball back in the freezer. 8. On a large plate, stack the brownies on top of each other, then surround them with berries. Place a scoop of ice cream on top of the brownies, then slowly place the chocolate ball on top. 9. To cover up any holes or imperfections along the seam where the ball touches the plate, surround the base of the ball with more berries. 10. Microwave the dark chocolate with the heavy cream in 20-second intervals until smooth and glossy. 11. Pour the chocolate sauce over the ball in a circular motion. 12. Enjoy! Check us out on Facebook! - facebook.com/buzzfeedtasty Credits: https://www.buzzfeed.com/bfmp/videos/28030 MUSIC Satin and Steam Licensed via Warner Chappell Production Music Inc.
Views: 1808409 Tasty
Today I practice my ogura cake by making Banana Ogura Cake. Recipe: A 5 egg yolk 1 whole egg 90gm banana (mashed) 60gm corn oil 1/4 tsp salt 1 tsp vanilla essence 80gm cake flour (low protein flour) B 5 egg whites 1/4 tsp cream of tartar 80gm sugar 8inch bottom lined round cake pan Oven preheated to 180c 1. Whisk egg yolks and whole egg, then whisk in to combine. Next add in mashed banana, salt and vanilla essence. Mix well. 2. Sift in cake flour and whisk it in gently. Set aside. 3. Beat egg whites till foamy then add cream of tartar. Gradually add in sugar and beat till firm peak. 4. Fold in meringue into yellow batter in 3 additions. 5. Pour into cake pan and lightly tap on the table top to release air bubbles. 6. Using water bath method (a bigger pan filled with 1/3 hot water) bake the cake in 160c for 60mins. Adjust accordingly to your oven. I'm using 180c 10mins, 150c 10mins and 110c 50mins at middle rack today. Taken the cake out a little earlier hence it shrink quite a bit and the top not dry enough. It would be better if i able to bake it at least 10more mins longer. Recipe adapted from: https://jeannietay.wordpress.com/2015/05/04/banana-ogura-cake/ Music: Beneath the moonlight by Aaron Kenny
Views: 2374 PhilVie Story
No-Bake White Chocolate Ice cream with Smarties Recipe: How to make no bake White Chocolate Ice cream with Smarties Recipe using Delicake Round Master? To print the No-Bake White Chocolate Ice cream with Smarties Recipe recipe check the full recipe here, https://goo.gl/mebI8S Delicake is an Australian innovative No-Bake premium cake ware product. It is designed for the convenience of preparing, setting and serving your delicious recipes including White Chocolate Ice cream with Smarties Recipe. ############################# Product used for this recipe, you can buy it here, https://www.delicake.com.au/ ############################# Full Video & More: https://goo.gl/mebI8S ############################# Full Recipe Download: http://goo.gl/cHo4y8 ############################# More Easy Recipes Downloads: https://goo.gl/xOl6vZ ############################# Follow Us Facebook: https://www.facebook.com/delicakecakeware/ Twitter: https://twitter.com/delicakeware Pinterest: https://www.pinterest.com/delicakew/ Instagram: https://www.instagram.com/delicakeware/?hl=en
Views: 393 Delicake
CLICK HERE FOR THE RECIPE http://www.gretchensbakery.com/smores-tart/ CLICK HERE FOR THE S'MORES CAMPFIRE CAKE http://www.gretchensbakery.com/smores-campfire-cake/ CLICK HERE FOR THE S'MORES STRUDEL http://www.gretchensbakery.com/smores-strudel-everything-but-the-kitchensink/ CLICK HERE FOR PEANUT BUTTER S'MORES COOKIES http://www.gretchensbakery.com/peanut-butter-smores/ CLICK HERE FOR S'MORES COOKIES http://www.gretchensbakery.com/smores-cookies/ CLICK HERE FOR THE BLOWTORCH http://www.amazon.com/gp/product/B00008ZA09/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B00008ZA09&linkCode=as2&tag=gretsbake-20&linkId=IP556F7MBHKVX4PF CLICK HERE FOR THE 4" TART SHELLS http://www.amazon.com/Wilton-Perfect-Results-Round-Quiche/dp/B001392JRE/ref=as_li_ss_tl?ie=UTF8&qid=1463087434&sr=8-1&keywords=4+tart+pan&linkCode=ll1&tag=gretsbake-20&linkId=ddf1c5819640d89b1d4916081e58891a Music Credit RETROSOUL / HAPPINESS by http://www.bensound.com/royalty-free-music Licensed under Creative Commons http://creativecommons.org/licenses/by/3.0/ Check out the authentic Gretchen's Bakery Cake Kits and Ebooks here: http://www.gretchensbakerystore.com/ Help spread the word about Gretchen's Bakery! Please Share this video https://youtu.be/eY5hl-li1m4 Subscribe to my channel so you don't miss a single recipe! https://www.youtube.com/c/GretchensBakery For those who are curious as to why I have a watermark throughout my entire video CLICK HERE http://www.gretchensbakery.com/ive-been-a-victim-of-freebooting/ It is only through your support that I can continue to make videos and pay for the cost to run the blog. Any help would be greatly appreciated! I accept donations through PayPal https://www.paypal.com/us/cgi-bin/webscr?cmd=_flow&SESSION=hVLsMbo9xjvUTUjiDm2aAJabe-ZiI1ksHMdzlG5y-J1mCLLoZ2A0s6TlOfC&dispatch=5885d80a13c0db1f8e263663d3faee8dcce3e160f5b9538489e17951d2c62172 and also at Patreon at https://www.patreon.com/gretchensbakery https://youtu.be/xz63hSnZTio I know not everyone is in a situation to donate so the best you can do to help is watch and share all my videos AND visit me on my blog daily at http://www.gretchensbakery.com/ Tell all your friends to visit me too! Thank You!
Views: 10747 Gretchen's Vegan Bakery
Here is what you'll need! ICE CREAM SANDWICH CAKE Servings: 9 INGREDIENTS 12 ice cream sandwiches 2 pints of chocolate ice cream, softened 1 8-ounce container whipped topping 12 sandwich cookies, crushed PREPARATION 1. In an 8x8-inch square baking dish, place a layer of ice cream sandwiches in aluminum foil-covered dish. 2. Top layer of sandwiches with a layer of chocolate ice cream. Add another layer of ice cream sandwiches, and another layer of chocolate ice cream. Freeze for 1 hour. 3. For the icing, combine whipped topping with crushed sandwich cookies until well mixed and cover frozen cake. 4. Garnish with more crushed sandwich cookies and serve immediately or freeze. 5. Enjoy! Check us out on Facebook! - facebook.com/buzzfeedtasty Credits: https://www.buzzfeed.com/bfmp/videos/17688 MUSIC River Rapids Ride Licensed via Warner Chappell Production Music Inc.
Views: 1301934 Tasty
FOLLOW US: Instagram: https://www.instagram.com/cupcakesavvyskitchen/ Facebook: https://www.facebook.com/CupcakeSavvy/ FREE To Subscribe http://bit.ly/1ML438q These gorgeous little Christmas Ornament really is easy to make if you take your time, follow the step by step instructions and allow yourself a couple of days. It's the perfect dessert for your Holiday Table...Shiny Mirror Glaze Chocolate and raspberry Christmas Bauble Dessert Entremet. ENJOY! RELATED LINKS: How To Make Mousse Filled Chocolate Christmas Baubles: https://youtu.be/AubPEEdudLc Chocolate Christmas Bauble Filled With Mousse and Ganache Truffle: https://youtu.be/cnxa_ym48m4 INGREDIENTS: CHOCOLATE CREAM FILLING:: 3 Teaspoons Gelatine 3 Tablespoons Cold Water 255g Dark Chocolate 600mL Thickened/Double Cream Arnott's Choc Ripple Biscuits Frozen Raspberries GANACHE: 80mL Dark Chocolat 40mL Whipping Cream To make Ganache: combine and microwave for 20 seconds, stir and repeat till smooth. Let mixture thicken before use. RED SHINY MIRROR GLAZE: 50mL Water 70g Condensed Milk 100g Glucose Syrup 100g White Chocolate 100g Caster Sugar 3 Teaspoons Gelatine bloomed in 60mL cold water Red Gel Colour EXTRAS FOR GOLD TRIMMINGS: 100g Nestle's Dark Chocolate Bakers's Melts Gold Edible Spray Thick Bubble Tea Straw INGREDIENTS CONVERSION LINK: Link to convert Grams to Cups https://www.dovesfarm.co.uk/resources/conversion-tables/us-cups-conversion-table/ FOLLOW ME: https://www.facebook.com/CupcakeSavvy/ https://instagram.com/cupcakesavvyskitchen/ http://www.cupcakesavvy.com.au/ https://www.youtube.com/channel/UCmzkM2dXSzPpay-kh1Aqfog MUSIC: Canon and Variation by Twin Musicom is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/by/4.0/) Artist: http://www.twinmusicom.org/ #MirrorGlaze #Entremet #Chocolate
Views: 55151 Cupcake Savvy's Kitchen
Make my dad's birthday cake with me! He requested a lemon raspberry no-bake cheesecake with a super special topping! FULL RECIPE AND LINKS BELOW! xx INGREDIENTS Cheesecake Base: 400g lemon oreo cookies 130g unsalted butter, melted Filling: 800g cream cheese, room temperature 160g granulated sugar 800ml whipping cream ½ cup lemon juice 1 tsp vanilla extract zest from 2 lemons 4 tsp powdered gelatin 5 tbsp water 2 cup fresh raspberries, roughly crushed ½ cup raspberry jam 1 cup lemon curd DIRECTIONS Make the cheesecake base: 1. Place the lemon oreos in a food processor and pulse until they resemble a fine crumb. 2. Pour into a bowl, add the melted butter and stir until fully combined. 3. Press into the base of a 9-inch round springform pan. Place in the fridge while you make the filling. Make the cheesecake filling: 1. Beat the cream cheese with an electric mixer until smooth. Add the sugar and mix to combine. 2. Add the whipping cream, lemon juice, vanilla extract and lemon zest and mix until combined. 3. Combine the gelatin and water in a small bowl and microwave for 30 seconds, or until the gelatin has fully melted. Add this to the cheesecake mixture and mix well until combined. 4. In a separate bowl, combine the fresh raspberries and raspberry jam. 5. Pour into the springform pan, placing dollops of lemon curd and raspberry jam mixture throughout the batter and gently swirling. Smooth the surface. Place in the fridge overnight, or until firm. 6. Run a warm dishcloth around the sides of the pan and a sharp knife around the inside walls of the pan. Slide the pan off the cake, garnish with extra raspberries and enjoy! SUBSCRIBE TO MY DAD: https://www.youtube.com/user/fredgallagher9 FOLLOW MY DAD ON INSTA: https://www.instagram.com/yetioftoronto/?hl=en BUY MY COOKBOOK!! OMG! : https://amzn.to/2Lflox5 BUY PANKOBUNNY CHOCOLATES: http://bit.ly/pankobunnychocolates JOIN OUR EXCLUSIVE CLUB: http://bit.ly/becomeabunny Facebook: www.facebook.com/pankobunnycooking Twitter: https://twitter.com/pankobunny Instagram: http://instagram.com/pankobunny Pinterest: http://www.pinterest.com/pankobunny Blog: http://pankobunny.com Subscribe to my Channel! http://www.youtube.com/subscription_center?add_user=pankobunny New videos every single day! Make sure you tune in! As always, thank you!! xx Cayla Music courtesy of Audio Network. Song: Salad Days This is not a sponsored video.
Views: 743 pankobunny