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Cake

Upside Down Caramel Banana Cake

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Upside Down Caramel Banana Cake
This is the ultimate banana bread, the point where the recipe has finally reached irrefutable perfection. Moist, crumbly banana sponge laced with warm chunks of dark chocolate and the smallest hint of our favourite yellow fruit topped with sticky caramel and smooth, soft banana slices. Try it now.
Author:
Cuisine: American
Recipe type: Cake
Ingredients
  • 2 tbsp unsalted butter
  • 3 tbsp soft light brown sugar
  • 3 tbsp maple syrup
  • 5 firm bananas, sliced carefully lengthways
  • 200g unsalted butter
  • 100g caster sugar
  • 100g light muscovado sugar
  • 3 medium free-range eggs
  • 300g plain flour
  • 1 tsp baking powder
  • 3 ripe bananas, mashed
  • 130g dark chocolate chips
  • 150ml whole milk
Instructions
  1. Preheat the oven to 180°C/360°F. Put the 50g butter, brown sugar and maple syrup in a non stick saucepan. Cook until the sugar dissolves then pour the caramel into a well greased 23 cm cake tin. Arrange the sliced bananas, cut-side down, over the base of the tin - feel free to cut them up to make them fit!
  2. Put the 200g butter and sugar in a bowl and beat until pale and creamy. Add the eggs, one at a time, beating after each one goes in. Sift in the flour and baking powder and fold through the mixture. Fold in the mashed up bananas, chocolate chips and milk then pour on top of the bananas and caramel.
  3. Bake for 45-50 minutes or until golden on top and a skewer comes out clean. Leave to cool for a bit in the tin then flip over onto a serving plate. Enjoy with ice cream.

Watch the recipe video here:

Upside Down Caramel Banana Cake

Upside Down Caramel Banana Cake

Posted by Twisted on Wednesday, March 28, 2018

Cake Dessert

Instant Pot Cheesecake

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Instant Pot Cheesecake
For when you need cheesecake stat.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
FOR THE CRUST
  • Cooking spray, for pan
  • 1 c. crushed graham crackers
  • 3 tbsp. butter, melted
  • pinch of salt
FOR THE CHEESECAKE
  • 16 oz. (2 blocks) cream cheese, softened
  • ½ c. granulated sugar
  • ¼ c. light brown sugar
  • ¼ c. sour cream
  • 1 tbsp. all-purpose flour
  • 2 eggs
  • 1 tsp. pure vanilla extract
  • ¼ tsp. kosher salt
  • Cool Whip, for garnish
  • Chopped strawberries, for garnish
Instructions
  1. Grease a 6” springform pan with cooking spray. In a medium bowl, combine graham cracker crumbs, melted butter, and salt and mix until mixture is the texture of wet sand. Spread evenly in the bottom and up the side of the pan. Freeze for 20 minutes.
  2. In a large bowl using a hand mixer, beat cream cheese, sugars, sour cream and flour until light and fluffy. Add vanilla and salt and beat until combined. Add eggs, one at time, and beat until just blended. Don’t over-mix. Pour batter into springform pan on top of crust.
  3. Pour 1 ½ cups water into Instant Pot and place trivet in the bottom. Fold a large piece of foil (about 18”) into thirds to make a long “sling,” and lower it into the instant pot. Put the pan on top and fold the sling.
  4. Lock the lid in place and select High Pressure. Set timer for 35 minutes. Allow the pressure to release naturally. Remove the cheesecake from Instant pot using the sling and place on a wire rack to cool for at least an hour.
  5. Cover springform pan with foil and refrigerate for 4 hours or up to overnight.

Watch the recipe video here:

How To Make Instant Pot Cheesecake

Once you make cheesecake in an Instant Pot you'll never go back. Full recipe: http://dlsh.it/qbkgXo6 Buy one on Amazon.com: http://amzn.to/2GRU5rE(We’ll make money to fund our videos!)

Posted by Delish on Wednesday, March 7, 2018

Cake

Luxury Strawberry Jelly Cake

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Luxury Strawberry Jelly Cake
Quite possibly the most elegant and luxurious jello with strawberries and gold. Fancy, fancy.
Author:
Cuisine: American
Recipe type: Cake
Ingredients
  • 11 strawberries
  • 1 7-inch round sponge cake
Strawberry jelly:
  • 5 ounces strawberries, quartered
  • 1½ tablespoons granulated sugar
  • ½ tablespoon powdered gelatin plus 1 tablespoon water
Lemon gelatin:
  • 1¾ cups water
  • 3 tablespoons granulated sugar
  • 5 sheet gelatin, soaked in ice water
  • ⅓ cup lemon juice
  • 2 tablespoons honey
  • Gold leaf, optional
Whipped cream:
  • ¾ tablespoon granulated sugar
  • ½ tablespoon cherry fruit brandy
  • ¾ cup heavy cream
Instructions
  1. In a 7-inch round cake pan, add the sponge cake round. Line with whole strawberries. Set aside.
  2. In a food processor, add strawberry jelly ingredients and blend to combine.
  3. Line a 4-inch round cake pan with plastic wrap. Pour in the strawberry jelly mixture and cool until hardened.
  4. In a mixing bowl, add sugar, cherry brandy and heavy cream. Allow to sit for 8 minutes, then whip to soft peaks. Top set strawberry jelly with a layer of whipped cream and cool in freezer until set.
  5. In a saucepan over medium heat, add water and sugar. Add soaked sheet gelatin and allow to melt. Stir to combine. Add lemon juice, honey and gold leaf and stir until combined. Pour one-third of the gelatin mixture overtop of the sponge cake layer. Add the set strawberry jelly, and cover cake with remaining gelatin mixture.
  6. Place in refrigerator until set. Remove from mold. Add garnishes and serve.

Watch the recipe video here:

Luxe Strawberry Jelly Cake

Daaaaamn. We've never seen strawberries and cream look so good.Taste for Yourself: taste.md/2DQgFOy?: Tastemade Japan

Posted by Tastemade on Sunday, March 25, 2018

Cake

Caramel Popcorn Cake

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Caramel Popcorn Cake
How's that old expression go? "Have your cake and... popcorn too?"
Author:
Cuisine: American
Recipe type: Cake
Ingredients
Caramel popcorn
  • 10 Cups of Popped Popcorn
  • 1 cup Butter (Sweet Cream Salted)
  • 1 cup Brown Sugar
  • ½ tsp. Bicarb Soda
Cake
  • 429g all-purpose flour
  • 265g caster (superfine) sugar
  • 3 tsp baking powder
  • ½ tsp salt
  • 125g unsalted butter, softened
  • 375ml of milk
  • 125ml vegetable oil
  • 2 tbsp Greek yogurt (can substitute with sour cream)
  • 1 tsp vanilla extract
  • 2 large eggs
  • 2 cups crushed caramel popcorn
  • 1 cup dulce de leche
  • salted caramel sauce to drizzle
Frosting
  • 2 batches Swiss meringue buttercream frosting
  • 1 cup dulce de leche
  • dark caramel frosting – 4 drops brown food gel + 3 drops orange food gel
  • dark caramel frosting – 2 drops brown food gel + 1 drops orange food gel
  • dark caramel frosting – 1 drops brown food gel + 1 drops orange food gel
Instructions
  1. The happiest cake you’ll ever eat! The vibrant colors will add the perfect touch to any celebration!
  2. Beat the egg yolks, vanilla extract and ¾ cup sugar with an electric mixer on high speed until thick and pale. Set aside.
  3. In a separate bowl, beat the egg whites and salt with an electric mixer on medium speed until soft peaks form. Slowly add the remaining 6 tablespoons sugar and beat until stiff, glossy peaks form.
  4. Gently fold the egg white mixture into the egg yolk mixture. Combine the flour and cornstarch in a small bowl, then add to the egg mixture in 3 additions.
  5. Divide the mixture into 6 bowls and dye each bowl of batter a different color. Be sure to gently fold the food coloring in - you want to keep the batter as airy as possible.
  6. Pour the batter into 6 greased and floured 9-inch round cake pans. Bake at 350 degrees F for about 5 minutes, until the cakes are fully cooked. Transfer the cakes to a wire rack and allow them to fully cool.
  7. Make the buttercream: Place the butter in a bowl and whip with an electric mixer until pale and fluffy. Add the vanilla extract and mix to combine. Add the confectioner's sugar one cup at a time, mixing well after each addition. Then whip for 3 to 5 minutes, until fluffy. Set a third of the buttercream aside. Divide the remaining buttercream into 6 bowls and dye them the colors of the rainbow. Place each color in a piping bag fitted with a star-shaped piping tip.
  8. Using a plate as a stencil, cut the edges off each layer of cake. This will give the cake a clean look and make layering much easier.
  9. Place the purple layer of cake on a serving platter of your choice and spread some of the white buttercream evenly onto the surface. Place the blue layer of cake on top and top with some more buttercream. Continue in the order of the rainbow until you reach the pink layer. Spread a thin layer of the remaining white buttercream over the entire surface of the cake.
  10. Pipe rainbow stripes of buttercream onto the cake, starting with the base of the cake with the purple buttercream. Once you reach the pink buttercream, work backward in the order of the rainbow to create a pretty, rainbow ombre effect. Repeat until the cake is fully covered in buttercream and enjoy!

Watch the recipe video here:

Caramel Popcorn Cake

How's that old expression go? "Have your cake and… popcorn too?"Taste for Yourself: taste.md/2G0njUe?: The Scran Line

Posted by Tastemade on Thursday, March 22, 2018

Cake Dessert

Lemon Blueberry Mousse Cake

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Lemon Blueberry Mousse Cake
When life gives you lemons, don't make lemonade.
Author:
Cuisine: American
Recipe type: Cake
Ingredients
FOR THE CRUST
  • Cooking spray, for pan
  • 30 Nilla wafers, crushed
  • 5 tbsp. butter, melted
FOR THE MOUSSE
  • 1½ c. blueberries, plus more for garnish
  • 2 tbsp. lemon juice
  • 2 tsp. lemon zest
  • 2 tsp. unflavored gelatin
  • 2½ c. white chocolate chips
  • 3 c. heavy cream, divided
  • ½ c. powdered sugar
FOR THE TOPPING
  • 1 c. blueberries
  • 1 tbsp. lemon juice
  • ¼ c. granulated sugar
Instructions
  1. In a large bowl, stir together crushed Nilla wafers and melted butter until completely combined and mixture is the texture of wet. Grease a springform pan with cooking spray, then press mixture into pan.
  2. In a food processor or blender, process blueberries until pureed. Stir in lemon juice and lemon zest, then sprinkle gelatin on top. Let sit for 5 to 10 minutes to bloom.
  3. Meanwhile, place chocolate chips in a heatproof bowl. In a small saucepan over medium-high heat, bring 1 cup heavy cream to a simmer then remove from heat. Whisk in softened gelatin and blueberry puree and stir until completely dissolved. Pour mixture over white chocolate chips and whisk until chocolate is melted. Place mixture in refrigerator for at least 15 minutes.
  4. In the bowl of a stand mixer fitted with a whisk attachment (or in a large bowl using a hand mixer), beat remaining 2 cups cream with powdered sugar until stiff peaks form.
  5. Stir in about ¼ cup whipped cream into melted chocolate mixture. Gently fold in the remaining whipped cream until fully incorporated and pour over prepared crust.
  6. Refrigerate until firm, about 4 hours.
  7. Before serving, toss blueberries with lemon juice and sugar. Garnish cake with sugared blueberries.

Watch the recipe video here:

How To Make Lemon Blueberry Mousse Cake

This Lemon Blueberry Mousse Cake will make it feel like summer. Full recipe: http://dlsh.it/fdtckqi

Posted by Delish on Thursday, March 22, 2018

Cake

Vertical Layered Cookies & Cream Cake

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Vertical Layered Cookies & Cream Cake
Vertical Layered Cookies & Cream Cake
Author:
Cuisine: American
Recipe type: Cake
Ingredients
CAKE
  • 10 large eggs, seperated
  • 1 ¼ cups (250 g) sugar, divided
  • 1 teaspoon vanilla extract
  • ¾ cup (90 g) cake flour
  • ½ cup (60 g) cocoa powder, divided
  • ½ teaspoon baking powder
  • ½ teaspoon salt
ICING
  • 24 oz (680 g) cream cheese, room temperature
  • ½ cup (115 g) unsalted butter, 1 stick, room temperature
  • 4 cups (640 g) powdered sugar
  • 2 teaspoons vanilla extract
  • 15 chocolate sandwich cookies, crushed
  • 5 chocolate sandwich cookies, halved
Instructions
  1. Preheat the oven to 400°F (200°C). Line two baking sheets with parchment paper.
  2. In a large mixing bowl, beat the egg yolks with 1 cup (200 g) of sugar and the vanilla extract until pale and fluffy, about 3 minutes.
  3. Sift in the flour, half of the cocoa powder, baking powder and salt. Mix until just combined, and set aside
  4. In a separate large mixing bowl, using a hand mixer, beat the egg whites until soft peaks form. Add the remaining sugar and beat until stiff peaks form.
  5. Beat a third of the egg whites into the chocolate mixture, then gently fold in the remaining egg whites.
  6. Divide the batter between the two baking sheets. Spread evenly and bake for 10-12 minutes. Let cool at room temperature until the pans are cool to touch.
  7. Dust the tops of the cakes with the remaining cocoa powder. Cover with parchment paper, and flip the cakes over to remove from the pans.
  8. Carefully peel away the baked parchment paper and discard. Cut each cake in half vertically, then set aside.
  9. In a large bowl, whip the cream cheese and butter until fluffy. Gradually incorporate the powdered sugar, then the vanilla extract.
  10. Use a spatula to fold in the crushed cookies.
  11. Evenly spread a thin layer of icing onto a cake quarter.
  12. Starting from one short end, tightly roll the cake into a spiral. Repeat with the remaining cake layers, placing the rolled piece at the start of each new layer.
  13. Wrap the cake tightly in plastic wrap and chill for at least an hour until icing in center is slightly firm.
  14. Use the remaining icing to cover the cake and pipe small swirls on the top. Garnish the top with the sandwich cookie halves, and chill for at least an hour before serving.
  15. Enjoy!

Watch the recipe video here:

Vertical Layered Cookies & Cream Cake

This cookies and cream cake has VERTICAL layers ?!FULL RECIPE: https://tasty.co/recipe/vertical-layered-cookies-cream-cake

Posted by Tasty on Wednesday, March 21, 2018

Cake

Potato Chip Pie

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Potato Chip Pie
This chocolate pie is all that and a bag of chips.
Author:
Cuisine: American
Recipe type: Cake
Ingredients
For the crust:
  • 1 (16-ounce) bag Ruffles potato chips
  • ¼ cup all-purpose flour
  • 6 tablespoons butter, melted
For the chocolate filling:
  • ¼ cup heavy cream
  • 1½ cups dark chocolate chips
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1 teaspoon salt
For the chocolate ganache topping:
  • 2 cups dark chocolate chips
  • 1 cup heavy cream
  • 2 tablespoons coconut oil
  • 24 crushed Ruffles potato chips, for decorating
  • 1 tablespoon large flake salt, for decorating
Instructions
Make the crust:
  1. Preheat the oven to 350 degrees. In the bowl of a food processor, pulse potato chips until finely ground. Add flour and butter and mix to combine. Press into a pie plate and bake for 10 to 12 minutes until set and golden. Make the filling while the crust cools.
  2. Make the chocolate filling: In a small saucepan on medium-low heat, combine cream and chocolate until smooth. Add eggs and vanilla and cook until mixture thickens. Add salt and remove from heat. Set aside to cool.
For the salted caramel:
  1. In a medium saucepan, combine sugar and cold water. Cook on medium-high heat without stirring until the sugar becomes golden, approximately 8 minutes. Remove from heat and carefully stir in heavy cream, being cautious of splattering sugar. Stir in butter and salt.
Make the chocolate ganache:
  1. Set chocolate chips in a medium-sized bowl, and heat the cream to a near boil. Pour cream over chocolate and whisk to combine. Add coconut oil, and set aside to cool.
Assemble the pie:
  1. Pour chocolate filling into the baked chip crust, and bake for 20 to 22 minutes until set. Remove from the oven and cool for up to 2 hours. Top chocolate filling with approximately 1 cup of the salted caramel. Set in fridge to firm. Top caramel layer with chocolate ganache, and sprinkle with crushed chips and flake salt. Pie will keep up to 5 days refrigerated.

Watch the recipe video here:

https://www.facebook.com/tastemade/videos/1772646766155816/

Cake

Keto Peanut Butter Cookies

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Keto Peanut Butter Cookies
A no bake cookie with no guilt.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1½ c. smooth unsweetened peanut butter, melted (plus more for drizzling)
  • 1 c. coconut flour
  • ¼ c. coconut sugar
  • 1 tsp. pure vanilla extract
  • Pinch kosher salt
  • 2 c. dark chocolate chips, melted
  • 1 tbsp. coconut oil
Instructions
  1. In a medium bowl, combine peanut butter, coconut flour, coconut sugar, vanilla and salt. Stir until smooth.
  2. Line a baking sheet with parchment paper. Using a small cookie scoop, form mixture into rounds then press down lightly to flatten and place on baking sheet. Freeze until firm, about 1 hour.
  3. In a medium bowl, whisk together melted chocolate and coconut oil.
  4. Using a fork, dip peanut butter rounds in chocolate until fully coated then return to baking sheet. Drizzle with more peanut butter then freeze until chocolate sets, about 10 minutes.
  5. Serve cold. Store any leftovers in the freezer.

Watch the recipe video here:

Chocolate Peanut Butter Mousse Cake

This chocolate peanut butter mousse cake is so decadent ?!FULL RECIPE: https://tasty.co/recipe/chocolate-peanut-butter-mousse-box-cake

Posted by Tasty on Tuesday, March 20, 2018

Cake

Thin Mint Cheesecake

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Thin Mint Cheesecake
Not that you need another excuse to buy more Thin Mints.
Author:
Cuisine: American
Recipe type: Cake
Ingredients
FOR THE CRUST
  • 24 whole Thin Mint Cookies
  • 6 tbsp. butter, melted
  • Pinch of kosher salt
FOR THE CHEESECAKE
  • 4 (8-oz.) blocks of cream cheese, softened
  • 1 c. granulated sugar
  • 3 large eggs
  • 1 tsp. mint extract
  • ¼ c. sour cream
  • 2 tbsp. all-purpose flour
  • ¼ tsp. kosher salt
  • Green food coloring
  • 15 Thin Mint cookies, crushed
FOR THE GANACHE
  • ⅔ c. heavy cream
  • 2 c. semisweet chocolate chips
FOR THE TOPPING
  • 1 c. Cool Whip
  • 5 Thin Mint cookies, halved
  • 5 Thin Mint cookies, crushed
Instructions
  1. Preheat oven to 325° and grease an 8" or 9" springform pan with cooking spray. Make crust: In a large Ziploc bag or a food processor fitted with a metal blade, crush Thin Mints until fine crumbs form. Transfer to a bowl and pour in melted butter. Add salt and stir until crumbs are completely coated and moist.
  2. Make cheesecake: In a large bowl using a hand mixer (or in the bowl of a stand mixer), beat cream cheese and sugar together until no lumps remain. Add eggs, one at a time, then stir in mint extract and sour cream. Add flour, salt, and green food coloring and beat until just combined. Fold crushed Thin Mints into cheesecake mixture. Pour mixture over crust and smooth into an even layer.
  3. Wrap bottom of pan in aluminum foil and place in a large roasting pan. Pour in enough boiling water to come up halfway in the baking pan. Bake until center of cheesecake only slightly jiggles, about 1 hour 30 minutes. Turn off oven, prop open door, and let cheesecake cool in oven, 1 hour.
  4. Remove foil and refrigerate cheesecake for at least 5 hours and up to overnight.
  5. When ready to serve, make ganache: In a small saucepan over low heat, heat heavy cream. Place chocolate in a heat-proof bowl and pour over hot heavy cream. Let sit 3 minutes, then stir until creamy and no lumps remain.
  6. Refrigerate ganache until slightly thick, 10 minutes, and spread on the top of cheesecake.
  7. Sprinkle crushed thin mints all over top of the cheesecake. Pipe 10 dollops of Cool Whip around the edge and top each dollop with a halved Thin Mint and serve.

Watch the recipe video here:

How To Make Thin Mint Cheesecake

If you love Thin Mints, you NEED this cheesecake in your life. Full recipe: http://dlsh.it/7P5NQt1

Posted by Delish on Tuesday, March 20, 2018

Cake Dessert

Baileys Chocolate Coffee Cake

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Baileys Chocolate Coffee Cake
We know what were making for breakfast on St. Patrick's Day.
Author:
Cuisine: American
Recipe type: Cake
Ingredients
  • Cooking spray, for pan
  • FOR THE FILLING
  • 1 c. brown sugar
  • 1 tbsp. cocoa powder
  • 1 tsp. instant espresso powder
  • FOR THE CAKE
  • ¾ c. (1½ sticks) butter, softened to room temperature
  • 1½ c. sugar
  • ⅓ c. brown sugar
  • 2 tsp. baking powder
  • 3 large eggs
  • ⅔ c. sour cream
  • 1 c. whole milk
  • ¼ c. Baileys
  • 3 c. all-purpose flour
Instructions
  1. Preheat oven to 350° and grease a 9”x13” pan with cooking spray. Make filling: In a medium bowl, combine brown sugar, cocoa powder and instant espresso powder. Whisk to combine.
  2. Make cake batter: In a large bowl, combine butter, sugars and baking powder. Using a hand mixer, beat until smooth. Next, beat in eggs one at a time.
  3. Add sour cream, whole milk, and Baileys and mix again, until just combined. Gradually beat in flour.
  4. Pour half the batter into prepared baking dish, sprinkle with filling in an even layer, and top with the rest of the batter.
  5. Make topping: In a medium bowl, combine sugar, flour, cocoa powder, espresso powder and a pinch of salt. Whisk to combine. Add melted butter and stir until well combined.
  6. Scatter topping over the top of the coffee cake batter in an even layer. Bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.
  7. Drizzle with melted chocolate and let cool for 10 to 15 minutes. Slice and serve.

Watch the recipe video here:

How To Make Baileys Chocolate Coffee Cake

Baileys + Chocolate + Coffee = the TRIFECTAFull recipe: http://dlsh.it/bSr3F0M

Posted by Delish on Monday, March 19, 2018