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Cake

Giant Molten Chocolate Box Cake

Giant Molten Chocolate Box Cake
This giant molten chocolate cake is going to make you feel things 😳...
Author:
Cuisine: American
Recipe type: Cake
Ingredients
  • 1 box chocolate cake mix
  • 1 cup (240 mL) water
  • ⅓ cup (80 mL) oil
  • 3 eggs
  • 2 cups (480 mL) heavy cream
  • 16 oz (455 g) dark chocolate
  • cocoa powder, to serve
Instructions
  1. Preheat the oven to 350˚F (180˚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.
  4. Bake for 35-45 minutes, or until a toothpick comes out clean.
  5. Heat the heavy cream in a small saucepan until just boiling.
  6. Transfer to a medium mixing bowl with the dark chocolate and mix until well combined.
  7. Invert the bundt cake onto a serving dish.
  8. Pour the chocolate ganache in the center hole, allowing it to overflow and cover all of the cake.
  9. Dust the cake with cocoa powder and allow ganache to rest for 30 minutes.
  10. Enjoy!

Watch the recipe video here:

Giant Molten Chocolate Cake

This giant molten chocolate cake is going to make you feel things 😳…FULL RECIPE: https://tasty.co/recipe/giant-molten-chocolate-box-cake

Posted by Tasty on Monday, March 12, 2018

Cake Dessert

Mirror Cake

Mirror Cake
Blue as the ocean and sweet like the tropics, this beautiful mango cheesecake is almost too pretty to eat.
Author:
Cuisine: American
Recipe type: Cake
Ingredients
  • 1 sponge cake
Mango jelly:
  • 9 ounces mango puree
  • 1½ teaspoons powdered gelatin, dissolved in water according to package directions
Cheesecake batter:
  • 10½ ounces cream cheese
  • 1¼ cups heavy cream
  • ¾ cup plain yogurt
  • 6½ tablespoons granulated sugar
  • 1 tablespoon lemon juice
  • 4 teaspoons powdered gelatin, dissolved in water according to package directions
Mirror glaze:
  • ½ cup water
  • 1 cup granulated sugar
  • ½ can (5 ounces) condensed milk
  • 2 tablespoons powdered gelatin, dissolved in water according to package directions
  • 8 ounces white chocolate
  • White food coloring
  • Blue food coloring
Instructions
Prepare mango jelly:
  1. In a medium bowl, add mango puree and dissolved gelatin. Stir to combine. Pour into a 6-inch round pan lined with parchment paper, and place in refrigerator.
  2. In a blender, all all cheesecake batter ingredients and blend until combined.
  3. Place the sponge cake in a 7-inch round cake pan lined with parchment paper. Pour one-third of the cheesecake mixture on top, add the mango jelly, then the remaining cheesecake batter. Refrigerate until set.
For the mirror glaze:
  1. In a small saucepan over medium heat, combine the water, granulated sugar and condensed milk. When the mixture boils, remove from heat and add the gelatin. Thoroughly mix until dissolved.
  2. Add white chocolate to a medium bowl, and pour the glaze over top. Use an inversion blender to mix until chocolate is melted and mixture is combined.
  3. Use a fine mesh strainer to filter the glaze, then split it among 3 bowls.
  4. Add white food coloring to all 3 bowls, then add as much blue food coloring as desired to 2 of the bowls, making one darker than the other.
  5. Pour the two glazes with lighter colors into the glaze with the darkest color, then mix slightly.
  6. Pour the combined glaze over the finished cheesecake.
  7. Once the glaze dries, cut off the dripping parts with a knife, then transfer to a plate to slice and serve.

Watch the recipe video here:

Ocean Blue Mirror Cheesecake

What's blue as the ocean and sweet like the tropics? Taste for yourself! via Tastemade JapanSave this recipe: https://taste.md/2wDRQov

Posted by Tastemade on Wednesday, July 11, 2018

Cake

Dome Ice Box Cake

Dome Ice Box Cake
There's no cake like dome!
Author:
Cuisine: Dessert
Recipe type: Cake
Ingredients
  • 2½ cups heavy whipping cream
  • ¼ cup sugar
  • 2 teaspoons vanilla
  • 6 ounces mascarpone
  • 2 pints strawberries, thinly sliced
  • 1 loaf banana bread, thinly sliced
  • 3 bananas, sliced
Instructions
  1. In large mixing bowl, whip the heavy cream, sugar and vanilla until soft peaks form. Beat in the mascarpone until combined.
  2. In a medium mixing bowl lined with plastic wrap, layer the sliced strawberries starting from the bottom of the bowl and working around in a circular fashion until about an inch from the rim of the bowl.
  3. Spoon one-third of the whipped cream mixture into the bottom of the bowl and, using the back of a spoon, spread it up the sides of the bowl until fully covered. Place a layer of banana bread slices, then more whipped cream mixture. Continuing to layer, add 1 sliced banana, strawberries, whipped topping, banana bread slices, whipped topping, the remaining two bananas sliced, the rest of the whipped topping and the rest of the banana bread to finish (you should be level with the rim of the bowl).
  4. Cover with plastic wrap, lightly press down and refrigerate for 4 hours or overnight.
  5. To serve, remove top layer of plastic wrap, invert onto a platter and remove bowl and plastic wrap. Slice and serve.

Watch the recipe video here:

Dome Ice Box Cake

We're not going to tell you to eat this whole thing, but we're not NOT going to tell you to either…Taste for Yourself: taste.md/2KjaSVO

Posted by Tastemade on Sunday, July 1, 2018

Cake Main dish

Chicken Fajita Party Ring

Chicken Fajita Party Ring
A great meal idea for your next party! 🍗 🎉
Author:
Cuisine: American
Recipe type: Cake
Ingredients
  • 6 flour tortillas
  • 2 tablespoons oil
  • 3 bell peppers, sliced
  • 1 large white onion, sliced
  • 2 teaspoons chili powder
  • 2 teaspoons cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 2 lb (910 g) rotisserie chicken, shredded
  • 10 slices cheddar cheese, halved
  • 10 slices pepper jack cheese, halved
  • sour cream, for serving
  • guacamole, for serving
Instructions
  1. Preheat the oven to 350˚F (180˚C). Grease a bundt pan with nonstick spray.
  2. Invert a 3-inch (8-cm) diameter bowl in the center of two tortillas. Use a knife to cut around the bowl and discard the centers.
  3. Invert a 2-inch (5-cm) diameter bowl in the center of two tortillas. Use a knife to cut around the bowl and discard the centers.
  4. Invert a 1½-inch (4-cm) diameter bowl in the center of one tortilla. Use a knife to cut around the bowl and discard the center.
  5. Heat the oil in a medium skillet over medium-high heat. Add the bell peppers and sauté until softened, about 5 minutes. Add the onion and toss to combine.
  6. Add the chili powder, cumin, garlic powder, and salt. Toss to combine.
  7. Add the chicken and cook until the onions are translucent and the chicken is warmed through.
  8. Place one of the tortillas with the 3-inch (8-cm) hole on the bottom of the greased bundt pan. Arrange a layer of cheddar cheese slices around the tortilla.
  9. Stack the second tortilla with a 3-inch (8-cm) hole over the cheese layer. Top the tortilla with half of the fajita mixture.
  10. Layer one of the tortillas with a 2-inch (5-cm) hole on top of the fajita layer. Top with a layer of Pepper Jack cheese.
  11. Layer the second tortilla with a 2-inch (5-cm) hole on top of the Pepper Jack layer. Add the remaining fajita mixture.
  12. Layer the tortilla with a 1½-inch (4-cm) hole and top with the remaining cheddar and Pepper Jack.
  13. Layer the last tortilla on top of the last cheese layer.
  14. Cover the top of the bundt pan with a 12-inch (30 ½-cm) round cake pan or aluminum foil and bake for 45 minutes.
  15. Let cool for at least 30 minutes.
  16. Invert the bundt pan onto a cutting board.
  17. Slice the Chicken Fajita Party Ring and top with sour cream. Serve with guacamole.
  18. Enjoy!

Watch the recipe video here:

Chicken Fajita Party Ring

A great meal idea for your next party! 🍗 🎉FULL RECIPE: https://tasty.co/recipe/chicken-fajita-party-ring

Posted by Proper Tasty on Saturday, June 30, 2018

Cake

Cookie Monster Cake

Cookie Monster Cake
Everyone has a cookie monster in their life. This insanely cute layer cake is the perfect birthday dessert for anyone who knows chopped Oreos makes everything taste a little better. Even though it looks complicated, any beginner baker can pull this off. Plus, the ganache topping hides any frosting faux pas.
Author:
Cuisine: American
Recipe type: Cake
Ingredients
FOR THE CAKES
  • Cooking spray, for pan
  • 2 boxes white cake mix (plus ingredients called for on box)
  • 12 Oreos, crushed
  • 1 c. semisweet chocolate chips
FOR THE FROSTING
  • 6 sticks unsalted butter, softened
  • 10 c. powdered sugar
  • ¾ c. whole milk
  • ½ tsp. blue food coloring
  • Kosher salt
FOR THE GANACHE
  • ¾ c. heavy cream
  • 1½ c. semisweet chocolate chips
  • Chocolate chip cookies, for garnish
  • Oreos, for garnish
  • 2 Milk Duds, for garnish
Instructions
  1. Make cake: Preheat oven to 350° and line three 9" cake pans with parchment paper. Grease with cooking spray. In a large bowl, prepare cake mixes according to package instructions. Gently fold in Oreos and chocolate chips. Divide among pans and bake until a toothpick inserted into the middle comes out clean, about 25 minutes. Let cool completely.
  2. Make frosting: In another large bowl using a hand mixer, beat butter with half the powdered sugar until smooth. Add remaining powdered sugar, ½ cup milk, blue food coloring, and ¼ teaspoon salt and beat until fluffy. If mixture is too stiff, add more milk.
  3. Level the top of each cake with a serrated knife to create even layers. Place down one cake and top with a heaping cup of frosting, then top with second cake and repeat with third layer.
  4. Using about 1½ cups of frosting, smooth a crumb coat around outside of the cake. Transfer cake to refrigerator until frosting is hardened, 30 minutes to 1 hour.
  5. Spread outside of cake with remaining frosting.
  6. Make ganache: In a small saucepan over medium heat, heat heavy cream just until it bubbles. Place chocolate chips in a small heatproof bowl and pour over hot heavy cream. Let sit 2 minutes, then whisk until smooth and no clumps remain.
  7. Drizzle ganache on top of cake, letting it drip down the sides.
  8. Separate two Oreo cookies, leaving frosting on one half. Press one Milk Dud into the frosting of each opened Oreo to make eyes and set cookies in the center of cake.
  9. Decorate the bottom edge of cake by alternating pressing in Oreos and chocolate chip cookies.
  10. Let ganache set slightly, about 15 minutes, before serving.

Watch the recipe video here:

How To Make A Cookie Monster Cake

Can you guess what this cutie is turning into?! 🍪Full recipe: http://dlsh.it/wibqLIE

Posted by Delish on Saturday, June 30, 2018

Cake

Strawberry Lemonade Icebox Cake

Strawberry Lemonade Icebox Cake
Layers of pound cake, strawberries and frozen cream form the perfect treat for the sunniest of afternoons.
Author:
Cuisine: American
Recipe type: Cake
Ingredients
For the strawberry sauce:
  • 4 cups fresh strawberries, diced and divided
  • 2 tablespoons granulated sugar
  • 2 tablespoons water
  • Squeeze of fresh lemon juice
For the lemon ice cream:
  • 8 ounces mascarpone cheese, room temperature
  • 1 cup sweetened condensed milk
  • ⅔ cup lemon curd, plus more for garnish
  • 2 cups heavy whipping cream
  • Zest of 1 lemon
  • 1, 9x5 store-bought or homemade pound cake, tops, bottoms and sides trimmed and sliced lengthwise into 4 even slabs
  • ½ cup store-bought lemonade
  • Fresh strawberries and lemon slices for garnish
Instructions
  1. To make the sauce, combine 3 cups of strawberries and remaining sauce ingredients in a medium saucepan over medium heat until the mixture begins to boil. Reduce the mixture to a simmer for about 5 minutes until it begins to thicken and reduces by half, about 15 minutes.
  2. Remove from the heat and cool to room temperature. Refrigerate until ready to use.
  3. Line a 9x5 inch loaf pan with pieces of plastic wrap, long enough to drape over the sides.
  4. Place mascarpone, sweetened condensed milk, and lemon curd in the bowl of stand mixer fitted with a whisk attachment, and beat over high speed until smooth, about 3 minutes.
  5. Add the heavy cream and lemon zest and beat on medium-high speed until medium peaks form. Reserve ⅓ of the cream for serving.
  6. Place a layer of pound cake in the bottom of the prepared pan. Using a pastry brush, brush the cake with a light coating of lemonade, followed by a ¼ of the lemon ice cream mixture, making sure to smooth the surface as much as possible.
  7. Spoon about ¼ cup of the strawberry sauce evenly over the lemon cream and top with some of the reserved diced strawberries, followed by another layer of pound cake.
  8. Repeat the process with the remaining layers, freezing between layers if needed.
  9. Finish with a layer of lemon cream and a final layer of pound cake. Make sure to save about ½ cup of strawberry sauce for serving.
  10. Wrap the entire cake in plastic wrap and freeze for at least 10 hours or overnight.
  11. When ready to serve, remove the plastic wrap and invert the cake onto a cutting board. Peel off the plastic wrap and trim the sides of the cake with a knife.
  12. Transfer the cake to a serving platter, and spread the top and sides of the cake with the reserved lemon cream.
  13. Serve the cake topped with lemon curd, reserved strawberry sauce, fresh strawberries and lemon slices.

Watch the recipe video here:

Strawberry Lemonade Icebox Cake

It's hard to believe something this delicious could be this EASY.Taste for Yourself: taste.md/2rZyAAl

Posted by Tastemade on Thursday, June 28, 2018

Cake

Giant Ice Cream Sandwich

Giant Ice Cream Sandwich
Making this for a birthday? Spruce it up by pressing rainbow sprinkles onto the outside of the ice cream layer!
Author:
Cuisine: American
Recipe type: Cake
Ingredients
  • Cooking spray, for pan
  • 1 box chocolate cake mix (plus ingredients called for on box)
  • 2 (1½ qt.) Breyers Natural Vanilla Ice Cream
Instructions
  1. Preheat oven to 350° and line two 9"-x-13" baking pans with parchment paper, leaving a two inch overhang on the long side. Grease with cooking spray. In a large bowl, prepare cake mix according to package instructions. Divide between pans and bake until a toothpick inserted into the middle comes out clean, about 20 minutes. Let cool completely.
  2. Using the back of a spoon, working horizontally poke out alternating rows of 4 and 3 evenly spaced small rounds, about ½-inch each.
  3. Invert the other cake onto a platter and cover with the vanilla ice cream, spreading the top to create an even layer. Place the cake with the holes on top and gently press into the ice cream. Smooth the ice cream along the sides, then put in the freezer for at least 2 hours, or until ready to serve.

Watch the recipe video here:

How To Make A Giant Ice Cream Sandwich Cake

This GIANT Ice Cream Sandwich Cake is big enough to feed your entire crew.Full recipe: http://dlsh.it/L5Rm7tu

Posted by Delish on Sunday, June 24, 2018

Cake Dessert

Ice Cream Poke Cake

Ice Cream Poke Cake
We've all seen poke cakes and are always enamoured by the ease an deliciousness of them. This ice cream poke cake takes it to the next level and is a perfect summer treat!
Author:
Cuisine: American
Recipe type: Cake
Ingredients
  • ¾ cup + 2 tbsp flour
  • 1 cup sugar
  • 6 tbsp cocoa powder
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • ½ cup buttermilk
  • ¼ cup oil
  • 1 egg
  • 1 tsp vanilla
  • ½ cup fresh coffee
  • 2 cups heavy cream
  • 10ml vanilla essence
  • 1 can sweetened condensed milk
  • Caramel sauce
  • Chocolate shavings
  • 2 cups whipped cream
Instructions
  1. Preheat oven to 160ºC (325ºF). Line a 11x7 cake pan with butter and baking paper to come up the edges.
  2. In a large bowl, whisk flour, sugar, cocoa, baking soda, baking powder, and salt. Whisk in egg, milk, oil and vanilla until combined. Pour in coffee and stir gentle to incorporate until smooth. Pour into prepared tin and bake for 25- 30 minutes.
  3. While cake is baking, make ice cream topping. Whip the heavy cream and vanilla to stiff peaks. Fold in condensed milk. Set aside.
  4. When cake is done, let cool completely. Using the back of a wooden spoon, poke holes into the cake. Pour the ice cream filling over top and spread evenly.
  5. Freezer for 4 hours to set.
  6. Spread whipped cream over top and pipe extra into rosettes for garish. Drizzle with caramel and sprinkle chocolate shavings.
  7. Serve immediately. Enjoy!

Watch the recipe video here:

Ice Cream Poke Cake

Ice Cream Poke Cake

Posted by Twisted on Tuesday, May 22, 2018

Cake Dessert

Chocolate Cookies ‘n’ Cream Ice Cream Cake

Chocolate Cookies 'n' Cream Ice Cream Cake
Made with cookies 'n' cream ice cream sandwiched by chocolate cake, this cake should satisfy nearly anyone.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 can sweetened condensed milk
  • ½ cup milk
  • 3 egg yolks
  • 1½ cups heavy cream
  • 8 ounces dark chocolate, chopped, divided
  • ¾ cup Oreos, chopped
  • ⅓ cup water
  • 1 chocolate cake, halved
Instructions
  1. In a pot, add the condensed milk, milk and egg yolks. Cook over low heat, stirring, until a thick cream forms. Set aside.
  2. Beat the heavy cream with a mixer until it forms whipped cream.
  3. Add the whipped cream to the cream mixture and whisk gently. Add half the chopped chocolate and the Oreos. Stir to combine, then set aside.
  4. Place half the chocolate cake in a round baking pan with a removable bottom covered with plastic wrap. Spread the filling on top and cover with the other half of cake. Place in the freezer for at least 4 hours, or until it is firm.
  5. In a double boiler, melt remaining dark chocolate with ⅓ cup of water to form a smooth syrup.
  6. Drizzle the cake with the chocolate syrup. Slice and serve.

Watch the recipe video here:

Cookies n Cream Ice Cream Cake

I want someone to look at me the way I look at this cake.Full Recipe: taste.md/2yTas1O🎥: Tastemade Brasil

Posted by Tastemade on Monday, December 18, 2017

Cake Dessert

Cherry Cherry Boom Boom Cake

Cherry Cherry Boom Boom Cake
This cake, inspired by Lady Gaga's song, Eh, Eh (Nothing Else I Can Say), is a gorgeous shade of red and packed full of cherry flavor!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
Cake
  • Please note: You’ll need to double the cake recipe to get the size cake made in the video.
  • 429g all-purpose flour
  • 265g caster (superfine) sugar
  • ½ tsp salt
  • 3 tsp baking powder
  • 375ml of milk
  • 125ml vegetable oil
  • 125g unsalted butter, softened
  • 2 tbsp Greek yogurt (can substitute with sour cream)
  • 1 tsp vanilla extract
  • 2 large eggs
  • ¼ cup cherry brandy (can omit this)
  • 1 cup glace cherries (roughly chopped)
  • 5 drops red food gel (you may need to use more depending on which brand you use.
  • 5 drops pink food gel (this will help give it that nice rosy red colour)
  • red sprinkles
  • maraschino cherries to decorate
White Frosting
  • X1 batch American buttercream frosting (recipe: thescranline.com)
  • ¼ cup cherry brandy (can omit this)
Red Frosting
  • X1 batch American buttercream frosting (recipe: thescranline.com)
  • ¼ cup cherry brandy (can omit this)
  • 5 drops red food gel
Instructions
Frosting
  1. To prepare white frosting add cherry brandy and mix until well combined. Sorry forgot to show that in the video :0)
  2. To prepare the red frosting add the cherry brandy and food gels and mix until well combined.
  3. Please note: You’ll need to crumb coat the cake before you colour the red frosting.
Cake
  1. Preheat a fan-forced oven to 160C (320F) or 180C (356F) for a conventional oven. Spray an 8” cake tin with oil spray and line the bottom with baking paper.
  2. In the bowl of a stand mixer fitted with the paddle attachment, add the flour, baking powder, caster sugar and salt. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together). Add the softened butter and mix until it resembles a fine sand like texture.
  3. Add the milk, oil, Greek yogurt, eggs, brandy, chopped glace cherries, red food gel, pink food gel and vanilla extract into the bowl with the dry ingredients and mix on medium speed until no dry ingredients are visible. Scrape down the bowl and mix for another 20 seconds.
  4. Fill three 8” cake tins with batter.
  5. Bake for 30 min or until a toothpick inserted comes out clean. Allow the tins to cool for 2 min and then carefully flip the cake tins over on to a cooling wrack to cool completely before using.
  6. Using a large serrated knife, carefully trim the top off each layer of cake to make even and flat layers. Try to aim to get them all the same height. An easy way to do this is to find the lowest height of the cake, place a skewer or toothpick next to that point and mark it. As you go around each side of the cake cutting it, use the marked skewer to make sure each cut is at the same height.
  7. We’re going to crumb coat this cake using the white frosting. To prepare crumb coat, add a dab of the white frosting onto an 8” cake board or serving plate. Add first cake layer. Use a small offset to add a layer of frosting and smoothen out and layer the frosting on each layer before adding the next layer of cake. Add more frosting around the outside to fill the grooves between each layer. This should just be a neat thin layer of frosting which is aimed at trapping any cake crumbs so that random bits of cake crumbs don’t show up on the outside of the cake.
  8. Add a layer of the red frosting using a small offset spatula. Use a cake scraper to smoothen out the frosting around the sides. Then smoothen out the top using a cake scraper. Chill.
  9. To finish off add sprinkles to the side of the cake starting off with lots of sprinkles along the bottom and working your way up adding less and less to get kind of an ombre effect of sprinkles. Fit the end of a piping bag with a Wilton 1M tip and frost some red swirls on top of the cake and add some maraschino cherries on each swirl.

Watch the recipe video here:

Cherry Cherry Boom Boom Cake

Cherry cake is the new cherry pie, and boy do we want a slice.Full Recipe: taste.md/2DkOHz1🎥: The Scran Line

Posted by Tastemade on Saturday, January 20, 2018