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: 4470 Steph and Adam
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: 14293 The Lebanese Plate
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: 8332 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: 27689 Kidspot
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: 63284 tannahfood
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: 159 Lea Oven
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: 1430533 Tasty
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: 28343 ella mccully
Recipe: A 5 egg yolks 1 whole egg 60gm flavourless oil 80gm milk 1 tsp vanilla essence 1/4tsp salt 75gm low protein flour B 5 egg whites 1/4tsp cream of tartar 80gm sugar C. Chocolate paste = 2tbsp cocoa powder + 2tbsp hot water. Stir well into a paste. Method: 1. Mix egg yolks, whole egg, oil, milk, and salt together till combined. Sift in flour and mix well. Do not overmix. Set aside. 2. Beat egg whites till foamy then add cream of tartar, then gradually add in sugar. Beat till firm peak. 3. Divide the yellow batter into 2 bowl. 1/3 and 2/3. For the 1/3 mix in chocolate paste, stir well to combined. 4. Divide the meringue (egg whites) to the yellow batter and chocolate batter accordingly. 1/3 for chocolate batter and 2/3 for yellow batter. Fold it in. *In the video i divide 3:2 which end up i got too much chocolate batter. the recipe i edited to 3:1 5. In an 8inch lined round pan, scoop in yellow batter using a large ice cream scoop, follow by a scoop of chocolate batter using a small ice cream scoop. Alternately scooping in the batter, focusing on the center of the pan. 6. Using water bath method, bake at preheated oven 160c for 60mins. Adjust accordingly to your oven's heat. *I baked mine at 160c 10mins, 140c 10mins and 120c 55mins. 6. Once done, remove from the pan immediately and let it cool down completely. Enjoy. Recipe inspired by: Jeannie Tay https://jeannietay.wordpress.com/2014/10/22/pandan-ogura-sponge-cake/ Music: Beneath The Moonlight - Aaron Kenny
Views: 1175 PhilVie Story
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: 186341 Cake Style
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: 106240 Got Cake?
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: 7013 Gracious Treatz
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: 425873 Cake Style
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: 191997 Cupcake Savvy's Kitchen
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: 90510 Pressure Luck Cooking
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: 140 sundaebake
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: 89067 Gracious Treatz
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: 2028 PhilVie Story
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: 52104 Cupcake Savvy's Kitchen
INGREDIENTS For the brownie: ¼ cup vegetable oil;1 egg;½ cup sugar;½ tsp vanilla extract;1/6 cup cocoa powder;¼ cup cream;¼ cup flour;¼ tsp baking powder;a pinch of salt. For the cheesecake: 720 g (25 oz) cream cheese;¾ cup sugar;3 eggs;2 tsp vanilla extract.For the ganache: 180 g (6 oz) dark chocolate;½ cup hot cream. METHOD Preheat oven to 180 C (350F). Cover the bottom of 20 cm (8 inch) round cake pan and grease the sides of it.Mix ingredients for the brownie, starting with dry and then adding liquids.Pour brownie batter into prepared pan and spread it evenly.Bake for 10 minutes and let cool down completely.For the cheesecake part combine all of the listed ingredients until smooth and pour over the brownie layer.Bake at 170 C (325 F) for 50 minutes.Remove cheesecake from the oven and let cool down completely.Cover dark chocolate with hot cream and stir until smooth ganache forms.Pour chocolate ganache over the cake, smooth it out with spatula and let set in fridge for a little bit before slicing. http://youmedia.fanpage.it/video/an/XGRCuuSwOASLsxtV
Views: 23 Cookist
SUBSCRIBE HERE ~ http://bit.ly/cakestyle Learn to pipe the perfect ruffle cake! The key to our success in creating these cakes, is all about structure, pre-planning and the right technique. In our tutorial we take it one step further and de-mystify how we make each ruffle so flawless. 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 - • Crumb coated 8" round cake • 1.5kg Buttercream - Americolor Pink (recipe here http://youtu.be/D64OhiUe4f4) • Spatula - http://amzn.to/1Vtq19X • Scraper or ruler - http://amzn.to/1Tc5ocs • Piping bag - http://amzn.to/1VqsEJy • Coupler (optional) - http://amzn.to/1qSNe8E • No. 104 Piping tip - http://amzn.to/1QbdMGh
Views: 1860133 Cake Style
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: 158700 Howcast
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: 40678 The Sweetest Journey
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: 7801 MAINEiac Grammie's Homestead
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: 2890 Kidspot
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: 200642 Bluprint
This Pigs in mud Hot tub cake has been doing the rounds on Facebook and I have no idea where it originally came from but when Charli saw it she fell in love and really wanted to make it with Aunty Leese. It is a fabulous cake which isn't too technical but so effective and even tastier than it looks! Like Charli's facebook page http://www.facebook.com/CharlisCraftyKitchen - FREE TEMPLATES coming to the page soon! Tools and Equipment are as follows: 3 family sized Kit Kat blocks (approx 45 fingers of Kit Kat) 7" cake (only needs to be about 1-2 inches high) 8" round cake board 13" square cake board covered in your choice of fabric, or iced with fondant 1 Batch of chocolate ganache frosting (link below) A small quantity of buttercream frosting (store bought is fine, or follow link below) Some pink fondant or modelling chocolate (modelling chocolate recipe link is below) A knife 2 spoons Zip lock bag Ribbon (to match your cake board) Toothpick Paintbrush Water Scissors Link to Buttercream Frosting: http://www.youtube.com/watch?v=d_xqvYCfrpU Link to Chocolate Ganache: https://www.youtube.com/watch?v=f_A2n9YFEeo Link to Modelling Chocolate: http://www.youtube.com/watch?v=dihemVp1EcY Cupcake Addiction www.cupcakeaddiction.com.au Learn how to make this cake with Charli & Elise showing you in this free step by step YouTube tutorial. Please subscribe to Charlis channel to help her realize her dream of beating her Aunty Elise (from MyCupcakeAddiction) :) If you like this video please let us know by clicking the thumbs up icon &/or commenting below! Charli sees all (positive/constructive) comments and loves feedback! Also if you have any edible craft ideas you would like Charli to do a tutorial on please let us know! Facebook page: www.facebook.com/charliscraftykitchen We have found out this is a YouTube issue it seems to be playing for some ppl and not for others. Other channels have reported videos freezing recently too. I will get in touch and see how to rectify the situation, sorry for the frustration! ***UPDATE*** August 2013: bug should now be fixed, please let us know if you have any issues playing this video.
Views: 2574172 CharlisCraftyKitchen
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: 5460 Nicole G
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: 26516 ella mccully
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: 1773047 Tasty
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: 18917 Indigo Nili
Laura is showing us how to make a Raspberry Ripple NO bake Cheesecake using our Natural Flavoured Icing Sugar. Here is the link to the recipe: http://bit.ly/2yGpU2e Buy Natural Flavoured Icing Sugar here: http://bit.ly/2sS12AZ Check out our website here: http://www.sugarandcrumbs.co.uk
Views: 280 Sugar and Crumbs and Nifty Nozzles
This is a small 7" round cheesecake. Ingredients for Chocolate Mocha Pastry Cream: 1 can chocolate flavor sweetened condensed milk 1 cup whole milk 1 cup brewed strong coffee 3 large egg yokes 1 ts. vanilla extract 3 tb. cornstarch 2 tb. unsalted butter Note: If not using condensed milk, use 1/4 cup sugar and add 1/4 cup cocoa powder or melted chocolate. Ingredients for cheesecake: 1 brick (8 oz.) cream cheese, softened 1/4 cup sugar 1 large egg 1 cup chocolate mocha pastry cream 1 ts. instant strong coffee + 2 tb. hot water, mixed 1/4 cup sour cream 1 ts. vanilla extract, optional 1+1/2 cups graham cracker crumbs + 2 tb. sugar + 3 tb. melted butter for the crust, pre-baked in a 6" or 7" springform pan. Method: 1. Make chocolate mocha pastry cream by mixing all of the ingredients, except butter and vanilla, in a medium saucepan. Cook on medium-high heat until just come to a soft boil (start to bubble up), stirring constantly. Add vanilla and butter, stir until butter melted. 2. Strain the mixture in a fine sieve if there are lumps. Pour it in a container with plastic wrap cover to avoid skin forming. Divide 1 cup of the pastry cream to cool at room temperature for the cheesecake and put the rest in the fridge. 3. Prepared the crust and bake 350 deg. for 10 minutes. Let cool completely. 4. In a mixer bowl, mix cream cheese, egg, and sugar until smooth. Add chocolate mocha pastry cream, instant coffee paste, vanilla, mix well. Fold in sour cream. 5. Pour the cheesecake mixture into the prepared crust. Place another shallow pan under the springform pan and add hot water up to 1" to 2" around the pan. (water bath method) 6. Bake 300 deg. for 1 hour. Then turn off the oven off and leave the cheesecake in the oven another 1 hour with the oven door ajar a little. 7. Let the cheesecake cool to room temperature before chilling the cheesecake for 6 hours. Drizzle with chocolate syrup when serving, if desired.
Views: 1961 Let's Bake Something
Ultrasonic food cutting equipment can be widely used in sliced cream multi-layer cake, sandwich mousse cake, jujube cake, steamed sandwich cake, Napoleon, Swiss roll, brownie, tiramisu, cheese, ham sandwiches and other bakery products. Ultrasonic food cutting equipment for a variety of shapes of baked goods and frozen food, such as round, square, fan, triangle and so on. And according to the special needs of customers customized ultrasonic cutting machine existing conditions, welcome to sample processing. Subscribe to watch more videos: https://www.youtube.com/channel/UCoCX00gQGkxocliDXX16xgQ/videos?view_as=subscriber For more product information, visit: http://www.cheersonic-food.com or call: +8613588732518 Wechat / whatsapp / skype
Views: 187 Cheersonic Ultrasonics
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: 737 pankobunny
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: 10686 Gretchen's Vegan Bakery
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: 370 Peter Sawkins
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: 385485 Tasty
Silvana Franco shows you how to make a classic Madeira cake. See the full recipe here | http://www.waitrose.com/content/waitrose/en/home/recipes/recipe_directory/m/madeira-cake.html Waitrose TV YouTube channel | http://www.youtube.com/waitrose Twitter | http://www.twitter.com/waitrose Facebook | http://www.facebook.com/waitrose Pinterest | http://www.pinterest.com/waitrose More great recipes, ideas and groceries | http://www.waitrose.com
Views: 142110 Waitrose & Partners
Today we're snacking on these brand new Galaxy Chocolate Rounds. Are these another weird big-brand-name product that disappoints, or are these worth buying? Let's taste test and find out! BLOG: http://maverickbaking.com/ BUY MY BOOK: https://amzn.to/2LdwDuA Support me on Patreon: https://www.patreon.com/maverickbaking *THANKS TO POUL, NATE AND ENRICO FOR THE PATREON SUPPORT* Find me on Twitter: https://twitter.com/MaverickBaking Find me on Instagram: https://www.instagram.com/maverickbak... Find me on Pinterest: https://uk.pinterest.com/maverickbaking/ THANKS FOR WATCHING! x
Views: 688 Maverick Baking
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: 385 Delicake
Special-occasion cakes mean even more when you decorate them yourself. And it’s not as difficult as you think. Just tint some buttercream, grab a decorating bag and a decorating tip, and pipe on row after row of gorgeous ruffles. We’ll show you the easy technique in this quick tutorial.
Views: 22091 Hobby Lobby
Thanks for watching and don't forget to subscribe for a first-hand look at all our best recipes! You can find this recipe on our website or below. Save on Pinterest: https://bit.ly/2qETlih Bookmark Recipe: https://www.scrumdiddlyumptious.com/circus-cheesecake *********************************************************************** You'll need: For the topping: - 30 oz cream cheese - 5⅓ oz soft butter - 3½ oz sugar - 3 tbsp starch - 1 tbsp vanilla flavoring - 5 eggs In addition: - some pink food coloring For the base: - 14 oz flour - 7 oz butter - 7 oz sugar For the decoration: - 6¾ fl oz cream - 14 oz chopped white couverture - 1 tsp white food coloring - multi-colored sugar sprinkles - a little whipped cream Here's how: 1. To prepare the topping, put all the ingredients in a large bowl and mix them with an electric whisk into a uniform mixture. 2. Divide the topping mixture in half and mix some pink food coloring into one portion. Then set both portions aside for now. 3. For the cake base, mix flour, butter, sugar and again, some pink food coloring. The dough will be very crumbly and dry. Spread it over the bottom of a springform pan (10" in diameter) lined with baking parchment and press it down with a dough scraper or the back of a spoon. Then refrigerate the pan and its contents for two hours. 4. Now pour the topping into the pan as follows: alternating between the two colors, pour in small amounts of the cream mix exactly in the middle of the pan. Through multiple repetitions, you'll create the beautiful pattern this cake requires. 5. Next, bake the cake carefully in a convection oven at 300°F for 1½ hours. After it has cooled down, removed the springform pan and place the cake on a cooling rack. 6. Heat the cream and add in the couverture. Stir it in with a whisk until it has completely dissolved. Then it's time to stir in the white food coloring. Pour the liquid icing directly onto the center of the cake — it will run over the edges and completely cover the cake without any effort. 7. For the finishing touch, sprinkle the entire top of the cake with multi-colored sugar sprinkles and finally, dot some blobs of whipped cream in a circle around the edge with a piping bag. * * * * * You can find the recipe for the Zebra Raspberry Cake featured in the bonus video here: http://www.scrumdiddlyumptious.com/zebra-raspberry-cake
Views: 2740 Scrumdiddlyumptious
Full recipe available at https://sodelicious.recipes/recipe/Oreo-Chocolate-Cheesecake Chocolate fans everywhere, gather round! This Oreo chocolate cheesecake is full of flavor, and it is the perfect dessert to cook for someone special for Valentine's! The cheese really brings out the flavor of chocolate, and the Oreo base really can't do any harm! #Oreo #Chocolate #Cheesecake #SoDeliciousRecipes --------------------- Follow us on: Facebook: https://www.facebook.com/SoDelicious.recipes Instagram: https://www.instagram.com/sodelicious.recipes Twitter: https://twitter.com/sodlco Pinterest: https://www.pinterest.com/so_delicious/
Views: 1879 SoDelicious