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Cake Dessert

Broken Heart Chocolate Cake

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Broken Heart Chocolate Cake
For that person who feels nothing but daggers towards Valentine's Day, we gift you a cake that will crack you up. It's pretty cathartic to make, and delicious too.
Author:
Cuisine: American
Recipe type: Cake
Ingredients
Cake:
  • Nonstick cooking spray, for greasing the pan
  • All-purpose flour, for dusting the pan
  • One 15.25-ounce box chocolate cake mix (plus required ingredients)
Sugar Glass:
  • ⅔ cup granulated sugar
  • ¼ cup light corn syrup
  • ¼ teaspoon cream of tartar
Frosting:
  • One 12-ounce box assorted mixed nuts and chews chocolates (about 24 pieces), such as Russell Stover
  • ¼ cup heavy cream
  • Whipped Cream:
  • 1½ cups heavy cream
  • ¼ cup granulated sugar
Instructions
  1. Special equipment: a 9-inch heart-shaped cake pan
  2. For the cake: Preheat the oven to 350 degrees F. Spray a 9-inch heart-shaped cake pan with cooking spray and dust with flour, tapping out the excess.
  3. Prepare the cake batter according to the package directions and pour into the prepared pan. Bake until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Remove to a rack to cool for 10 minutes. Invert the cake pan onto a plate to remove the cake from the pan, then invert back onto the rack to let cool completely.
  4. For the sugar glass: Line a baking sheet with parchment. Stir together the sugar, corn syrup and cream of tartar in a small microwave-safe bowl. Heat in the microwave in 2-minute intervals, stirring in between each, until the sugar starts to dissolve and the mixture turns a very light golden, about 4 minutes. Pour the mixture onto the prepared baking sheet and smooth with an offset spatula into a thin rectangle about 9 inches by 7 inches. Refrigerate until hardened completely, about 15 minutes. Use a meat mallet to break the sugar so that it resembles broken glass.
  5. For the frosting: Melt the chocolates and heavy cream in a small saucepan over medium-low heat, stirring frequently, until smooth. Set aside to cool slightly.
  6. For the whipped cream: Whip the heavy cream and sugar in a bowl with an electric mixer on medium speed until stiff peaks form.
  7. Assemble the cake: Once the cake has cooled, use a serrated knife to shave off the top to make it flat (it domes as it bakes). Cut the cake in half horizontally to make 2 even layers, then, keeping the layers stacked, use a paring knife to cut jagged edges in a zigzag formation down the middle of the cake so that you have 2 halves of a broken heart.
  8. Place the 2 bottom halves on a cake stand or plate so they are separated a little. Spread the whipped cream evenly over the bottom halves. Top with the 2 top halves and drizzle the melted frosting over the top so that it covers the top and drips down the sides of the cake. Decorate with the broken sugar glass and refrigerate until the chocolate has hardened, about 15 minutes. Slice and serve.

Watch the recipe video here:

How to Make a Broken Heart Chocolate Cake

Recipe of the Day: Broken Heart Chocolate Cake ??Save this recipe: http://bit.ly/2DYI3Pl.

Posted by Food Network on Saturday, February 10, 2018

Cake

Scalloped Potato Dome

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Scalloped Potato Dome
Scalloped Potato Dome recipe.
Author:
Cuisine: American
Recipe type: Cake
Ingredients
  • 7 red potatoes, medium
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 2 cups heavy cream
  • 2 tablespoons butter, softened
  • 8 yukon gold potatoes, medium or large
  • 10 slices cheddar cheese
  • 6 strips bacon, cooked until crispy
  • ¼ cup chives, finely chopped plus more to serve
  • 1 sheet puff pastry, cut into a 9-inch circle
  • 1 teaspoon onion powder
  • 1 teaspoon garlic
  • ¼ cup grated parmesan cheese
Instructions
  1. Preheat oven to 350°F (180°C).
  2. Using a mandolin, slice the red potatoes to about 3 millimeter-thick slices.
  3. Slice the gold potatoes to about 5-6 millimeters thick.
  4. In a large bowl, combine the red potatoes with the salt, pepper, and heavy cream, and stir until evenly coated.
  5. Butter an oven-safe, 8 or 9-inch, stainless steel mixing bowl.
  6. Starting from the center, lay the red potatoes in an overlapping, circular fashion, making sure they make good contact and are sticking to the bowl. Repeat the circular pattern up until roughly ½-inch from the top of the bowl.
  7. Place the sliced gold potatoes into the cream, stirring until fully coated with cream.
  8. Shake off the excess cream, then layer the potato slices at the bottom of the bowl, building in a similar circular fashion.
  9. After 2-3 rotations, place down 2 slices of cheddar. To fill the gaps, you might need to cut 2 more slices into halves and use those strips near the edges.
  10. Layer another 2 rotations of gold potatoes.
  11. Place the strips of bacon in a single layer across the potatoes.
  12. Layer another 2 rotations of gold potatoes.
  13. Sprinkle the chives in an even layer across the potatoes.
  14. Layer another 2 rotations of gold potatoes.
  15. Fan out the rest of the cheddar slices in a circular pattern on top of the potatoes.
  16. Layer another 2 rotations of gold potatoes.
  17. Place the circle of puff pastry on top, pressing it lightly into the potatoes.
  18. Bake, uncovered, for 1 hour and 30 minutes. If the pastry or the edges of potatoes near the top are starting to get too dark, cover the dish with foil and continue baking.
  19. Cool until the bottom of the dish is no longer warm.
  20. While the potatoes bake, prepare the garlic cream sauce by transferring the cream from the soaked potatoes into a medium saucepan or pot.
  21. Add the onion powder, garlic powder, and Parmesan, stirring while bringing to a boil. Set aside and reheat when serving.
  22. Preheat oven to 400°F (200°C).
  23. Run a knife along the sides of the bowl to make sure the potatoes are release, then invert it onto a baking tray.
  24. Bake for another 10 minutes or so, until the slices start to turn golden brown and slightly crispy.
  25. Transfer the dome to a cutting board, then slice into wedges.
  26. Serve with the cream sauce, a sprinkle of chives.
  27. Enjoy!

Watch the recipe video here:

Loaded Scalloped Potato Dome

This scalloped potato dome is DELICIOUS ?!FULL RECIPE: https://tasty.co/recipe/scalloped-potato-dome

Posted by Tasty on Thursday, February 8, 2018

Cake Dessert

Crock-Pot Reese’s Cake

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Crock-Pot Reese's Cake
It probably isn't a good thing that this cake is so easy to make.
Author:
Cuisine: American
Recipe type: Cake
Ingredients
  • 1 box Devil's Food Cake mix
  • 1 package instant chocolate pudding
  • 1 c. whole milk
  • 3 eggs
  • ¼ c. sour cream
  • ¼ c. peanut butter
  • 1 tsp. pure vanilla extract
  • ½ tsp. kosher salt
  • 2 c. peanut butter chips
  • Cooking spray, for Crock-Pot
  • ⅓ c. melted peanut butter, for garnish
  • 10 mini Reese's cups, halved
  • ¼ c. chopped Reese's pieces
Instructions
  1. In a large bowl, combine cake mix and pudding mix. Whisk to combine. Add milk, eggs, sour cream, peanut butter, vanilla and salt and mix until smooth. Fold in peanut butter chips.
  2. Grease the bowl of Crock-Pot with nonstick cooking spray. Add batter to Crock-Pot and smooth top with spatula. Cook on high for 2½ to 3 hours checking at 2 hours to make sure the edges aren’t burning. Cake can be kept on warm for up to 4 hours before serving. The finished cake should be set on the sides and still gooey in the center.
  3. Drizzle with peanut butter and garnish with Reese’s cups and Reese's Pieces Serve.

Watch the recipe video here:

How To Make A Crock-Pot Reese's Cake

SOS this Chocolate Reese's Cake is dangerously easy to make. Full recipe: http://dlsh.it/l8TSqxH

Posted by Delish on Wednesday, February 7, 2018

Cake Dessert

Instant Pot Cheesecake

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Instant Pot Cheesecake
For when you need cheesecake stat.
Author:
Cuisine: American
Recipe type: Cake
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 Monday, February 5, 2018

Cake

Cinnamon Roll Cheesecake

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Cinnamon Roll Cheesecake
The inside of this cheesecake though.
Author:
Cuisine: American
Recipe type: Cake
Ingredients
  • FOR FILLING
  • 4 (8 oz.) packages of cream cheese, softened to room temperature
  • ¾ c. granulated sugar
  • ½ c. packed light brown sugar
  • 4 large eggs
  • 2 tbsp. all-purpose flour
  • 1 tsp. pure vanilla extract
  • ½ tsp. kosher salt
  • FOR THE CRUST
  • 1 sleeve graham crackers, finely crushed
  • 6 tbsp. butter, melted
  • ½ tsp. cinnamon
  • Pinch kosher salt
  • FOR CINNAMON FILLING
  • ¾ c. brown sugar
  • 1 tbsp. cinnamon
  • ⅓ c. all-purpose flour
  • 4 tbsp. butter, melted
  • FOR ICING
  • 6 oz. cream cheese, softened to room temperature
  • 1½ c. powdered sugar
  • ½ tsp. pure vanilla extract
  • 2 tbsp. heavy cream
  • ¼ c. cinnamon sugar, for top of cheesecake
  • 1 tsp. cinnamon, for garnish (optional)
Instructions
  1. Preheat oven to 325º and grease an 8” or 9" springform pan with cooking spray. Make cheesecake filling: In a large bowl using a hand mixer, beat cream cheese and sugars. Add eggs, one at a time, then flour, vanilla, and salt. Set aside.
  2. Make crust: In a large bowl, mix together graham cracker crumbs, melted butter, sugar, cinnamon and salt. Press mixture into prepared pan.
  3. Make cinnamon filling: In a medium bowl, whisk together brown sugar, cinnamon and flour. Stir in melted butter until cinnamon mixture resembles coarse sand.
  4. Pour ⅓ of filling over crust. Sprinkle ½ the cinnamon filling all over, then top with another ⅓ of cheesecake mixture. Sprinkle with remaining cinnamon mixture, then top with the rest of the cheesecake mixture. Smooth top.
  5. Wrap bottom of pan in aluminum foil and place on a baking sheet. (If you want to bake the cheesecake in a water bath, wrap bottom of pan and place in a deep baking 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 heat, prop open oven door, and let cheesecake cool in oven, 1 hour, then remove aluminum foil and refrigerate cheesecake in pan until firm, at least 5 hours and up to overnight.
  6. Meanwhile, make icing: In a medium bowl, combine cream cheese and beat until light and fluffy. Add powdered sugar and vanilla and beat again until smooth. If icing is too thick, add heavy cream tablespoon by tablespoon until desired consistency is reached. Transfer to a piping bag.
  7. When cheesecake is cooled, sprinkle top with cinnamon sugar. Pipe icing in a swirl over the top of the cheesecake. Dust with cinnamon if using. Slice and serve.

Watch the recipe video here:

How To Make Cinnamon Roll Cheesecake

Cinnamon Roll Cheesecake makes eating dessert for breakfast totally acceptable. Full recipe: http://dlsh.it/aoF9Gqy

Posted by Delish on Sunday, February 4, 2018

Cake Spaghetti

Spaghetti Layer Cake

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Spaghetti Layer Cake
Because spaghetti pie was so last season, enjoy it now in cake form with layers of pasta, bolognese, mozzarella, ricotta and more.
Author:
Cuisine: American
Recipe type: Cake
Ingredients
  • 1 pound spaghetti noodles, cooked al dente
  • 3 eggs, beaten
  • 2 cups whole milk ricotta
  • 1 (8-ounce) package mozzarella slices
  • 2 cups bolognese sauce, cold
  • ½ cup shredded mozzarella
  • ¼ cup Parmesan, grated
  • Salt and pepper, to taste
  • Parsley, for garnish
Instructions
  1. Preheat oven to 375 degrees. Lightly grease a springform cake pan.
  2. In a large bowl, combine cooked and slightly cooled spaghetti with beaten eggs. Place one-third of the spaghetti mixture in the bottom of the prepared pan. Add slices of mozzarella cheese followed by 1 cup of the ricotta cheese and a sprinkle of salt and pepper. Use an offset spatula to spread ricotta evenly. Next, add 1 cup of the bolognese sauce. Repeat these steps one more time, ending with spaghetti on top.
  3. Sprinkle pasta with shredded mozzarella and Parmesan. Bake for 35 to 45 minutes. Allow layered pasta cake to cool for 20 to 30 minutes before serving. This will ensure that the layers stay intact for a surprising presentation. Cut slices like a cake and enjoy!

Watch the recipe video here:

Spaghetti Layer Cake

Grab yourself a slice of… spaghetti? That's right. A cheesy, meaty slice of spaghetti cake.Full Recipe: taste.md/2rZcT4M

Posted by Tastemade on Friday, February 2, 2018

Cake

Zebra Striped Cheesecake

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Zebra Striped Cheesecake
This hypnotic striped cheesecake made by layering a black sesame paste cream cheese filling is easier than you think.
Author:
Cuisine: American
Recipe type: Cake
Ingredients
  • 3 teaspoons powdered gelatin
  • 2 tablespoons water
  • 3 tablespoons black sesame paste
Crust:
  • 5 Oreos
  • ¼ cup pecans
  • 2 tablespoons butter, melted
Cheesecake filling:
  • 1 8-ounce package cream cheese
  • ¾ cup fresh cream
  • ½ cup plain yogurt
  • ½ cup milk
  • 4 tablespoons granulated sugar
  • 1 tablespoon lemon juice
To garnish:
  • Whipped cream
  • Black sesame seeds
  • Mint
Instructions
  1. Sprinkle the gelatin over the water and let it bloom. Heat dissolved gelatin in the microwave at 500 watts for 30 seconds.
  2. Prepare the crust: Add Oreos and pecans to a plastic zip top bag. Use a rolling pin to crush into small pieces. Transfer to a mixing bowl and add melted butter. Stir to combine, then transfer to a springform pan lined with parchment paper. Press down to form the crust. Refrigerate until set.
  3. In a blender, add all cheesecake filling ingredients. Blend until combined, then divide mixture between 2 bowls. Add black sesame paste to one of the bowls and whisk to combine until batter is gray in color.
  4. Use an ice cream scoop to dollop scoopfuls of the batter in the center of the crust, alternating between white and gray.
  5. Refrigerate until set, then garnish with whipped cream, mint and black sesame seeds.

Watch the recipe video here:

Zebra Striped Cheesecake

Is this a white cake with black stripes, or a black cake with white stripes? Full Recipe: https://taste.md/2vCxU2t?: Tastemade Japan

Posted by Tastemade on Friday, February 2, 2018

Cake Dessert

Lumberjack Cake

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Lumberjack Cake
After cutting down trees and eating lunch, skip and jump your way over to this chocolate-frosted plaid red velvet cake.
Author:
Cuisine: American
Recipe type: Cake
Ingredients
Red velvet cake (dark red layer):
  • ½ cup butter, softened at room temperature
  • 2 tablespoons cocoa powder
  • 2 tablespoons red food coloring
  • 2½ cups all-purpose flour, sifted
  • 1 teaspoon salt
  • 1½ cups sugar
  • 2 large eggs
  • 2 teaspoons vanilla
  • 1 cup buttermilk
  • 1 tablespoon vinegar
White cake (red layer):
  • 2½ cups cake flour
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 3 large eggs
  • 1 teaspoon vanilla
  • ¾ cup butter, softened at room temperature
  • 1½ cups sugar
  • 1 cup buttermilk
  • 8 tablespoons red food coloring
  • Chocolate cake layer:
  • 1½ cups all-purpose flour
  • 1 cup sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • ⅓ cup cocoa powder
  • ¾ cup butter, softened at room temperature
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • ¾ cup sour cream, room temperature
Decorating the cakes:
  • 2 cups chocolate frosting
  • 1 cup milk chocolate frosting
For the chocolate bark:
  • 2 cups melted dark chocolate
  • 2 tablespoons cocoa powder, for dusting
For the wood cream cheese frosting:
  • 2 cups cream cheese, room temperature
  • 1 cup butter, room temperature
  • 1 cup powdered sugar, sifted
  • 2 tablespoons vanilla
  • 1 tablespoon lemon juice
Instructions
  1. Make the cakes: Preheat the oven to 350 degrees. Line two 9-inch cake pans with baking spray and parchment paper.
  2. For the red velvet layer: In a small bowl, combine cocoa powder and red food coloring to a paste consistency. Set aside. Combine flour and salt and set aside.
  3. In a large bowl of a stand mixer fitted with the paddle attachment, cream butter and sugar. Once smooth, add in eggs one at a time. Add in vanilla and the red paste. Alternate between adding the flour mixture and the buttermilk, making sure to combine thoroughly after each addition. Add vinegar and mix until batter is smooth. Divide batter between the two prepared pans and bake for 25 to 30 minutes until a toothpick comes out clean from the center. Set aside to cool.
  4. For the white cake layer: Preheat the oven to 350 degrees. Line two 9-inch cake pans with baking spray and parchment paper.
  5. In a medium bowl, sift together the flour, baking powder, baking soda and salt. Set aside. In a small bowl, whisk together eggs and vanilla.
  6. In a large bowl, cream butter and sugar. Add egg mixture. Alternate adding in the flour mixture and the buttermilk until completely combined. Stir in red food coloring. Divide batter between the two prepared pans and bake for 25 to 30 minutes until a toothpick comes out clean from the center. Set aside to cool.
  7. For the chocolate cake layer: Preheat the oven to 350 degrees. Line two 9-inch cake pans with baking spray and parchment paper.
  8. In a large bowl, combine the flour, sugar, baking powder, baking soda, salt and cocoa powder. Using a hand mixer, blend the butter, eggs and vanilla into the dry mix. Fold in the sour cream. Divide the batter between the two cake pans and bake for 25 to 30 minutes until fragrant and a toothpick comes out clean from the center of the cake. Set aside to cool.
  9. Make the wood cream cheese frosting: In a large bowl, cream together cream cheese and butter with a hand mixer until smooth. Add powdered sugar, lemon juice and vanilla. Set aside.
  10. Make the chocolate bark: Spread chocolate in a thin layer across a piece of 18 by 13-inch parchment paper. Lay another piece of parchment paper on top of the chocolate and smooth out. Roll the parchment paper lengthwise and set in the fridge to chill for up to 2 hours.
  11. Assemble the cake: When cakes are cool, cut off the tops and divide into two layers. Using a 5-inch and 2-inch cake mold, cut circles out of each layer. Stack the cake layers and add frosting. Remove chocolate bark from the fridge, dust with cocoa powder, and place around the edge of the cake to resemble bark.

Watch the recipe video here:

Lumberjack Cake

Button up your flannel, grab your axe, and hack yourself a slice.Full Recipe: taste.md/2DQDAgw

Posted by Tastemade on Friday, January 26, 2018

Cake Dessert

Purple Rain Cake

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Purple Rain Cake
This magnificent blackberry-flavored cake made in honor of Prince just might taste good enough to make dove's cry.
Author:
Cuisine: American
Recipe type: Cake
Ingredients
Cake
  • You’ll need to triple this recipe
  • 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
Cake extras
  • Regal purple food gel
  • Deep pink food gel
  • 3 tsp blackberry essence
Frosting
  • X3 batches Swiss meringue buttercream frosting (recipe on thescranline.com)
  • Regal purple food gel
  • Deep pink food gel
  • 2 tsp blackberry essence
Instructions
  1. Cake
  2. Before you begin
  3. You’ll need to triple this cake recipe. Not the cake extras, just the cake recipe itself. Nobody has a bowl big enough to handle all that batter so it’s just easier to make in 3 batches. I’d recommend making all the batter and then split it amongst the different cake tins.
  4. Preheat a fan-forced oven to 160C (320F) or 180C (356F) for a conventional oven. Spray three 8” cake tins with oil spray and line the bottom with baking paper. You’ll also need three 6” cake tins for the top tier. If you only have one of each sized tin you can just bake them in the oven one at a time it will just take longer. I’d recommend baking the cake the day before it’s being served to allow yourself plenty of time to make the entire cake and to allow it to cool down properly before frosting.
  5. Let’s begin!
  6. Making the batter
  7. 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.
  8. Add the milk, oil, Greek yogurt, blackberry essence, eggs 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.
  9. Colouring the batter
  10. Once you’ve made triple the recipe split into 3 bowls evenly. To colour the batter use the following formulas:
  11. DARK PURPLE LAYER: 6 drops purple food gel + 3 drops pink food gel. Gently fold until well combined.
  12. MIDDLE PURPLE LAYER: 4 drops purple food gel + 2 drops pink food gel. Gently fold until well combined.
  13. LIGHT PURPLE LAYER: 2 drops purple food gel + 2 drops pink food gel. Gently fold until well combined.
  14. Filling the cake tins
  15. So you’re going to have fill three 8” cake tins with batter and three 6” cake tins with batter. For each colour you want to add about ⅔ of the batter into the 8” cake tin and ⅓ of the batter into the 6” cake tin.
  16. Bake the 8” cake tins for 45 min and the 6” cake tins 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 rack to cool completely before using. I’d recommend chilling them overnight.
  17. 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. I used a cake leveller in the video which is the simplest way to do it.
  18. Frosting
  19. So you’re going to colour the frosting in 5 different shades. Those shades will be used to fill the cakes but also to frost the outside of the cakes. But you’ll just use white frosting for the crumb coat. So set about ⅙ of the white frosting aside before you colour it. Split the rest of the frosting into 5 bowls. These are the colour formulas starting with the lightest:
  20. / 10 drops purple food gel + 5 drops pink food gel + a couple drops of black berry essence
  21. / 7 drops purple food gel + 4 drops pink food gel + a couple drops of black berry essence
  22. / 4 drops purple food gel + 3 drops pink food gel + a couple drops of black berry essence
  23. / 2 drops purple food gel + 2 drops pink food gel + a couple drops of black berry essence
  24. / 1 drops purple food gel + 1 drops pink food gel + a couple drops of black berry essence
  25. If you feel like you want darker shades add more purple food gel.
  26. Crumb Coat
  27. Let’s start by assembling the 8” cake. You’re going to start by adding a dab of the dark frosting on the board.
  28. Add the first dark cake layer on top of that and gently but firmly press down to make it stick to the frosting on the cake board. Add a layer of the darkest frosting on top and level off with an offset spatula. Then add the second layer of the darkest cake. Add the next lightest layer of frosting. You’re going to work your way up to the lightest cake layers and frosting.
  29. Add some white frosting around the outside of the cake. Use a small offset spatula to spread the frosting around making sure to fill in any cracks that may be showing in between each layer. Then use a cake scraper to level off the sides and top. It doesn’t have to be perfect! Just make sure everything looks neat and even.
  30. You’re going to repeat this for the 6” cake too.
  31. Chill them both for at least 3 hours.
  32. Assembling the cake!
  33. To assemble the cake, add three bubble straws into the chilled 8” cake. This is going to ensure your cake doesn’t collapse when it thaws before serving. The best way to make sure the bubble straws are even in height and don’t peak out the top is to add one straw all the way in. Lift it slightly and then marks it. Put it flush next to the other 2 straws and cut. Insert them into the cake in a triangle shape toward the middle so they support the 6” cake. Add a dab of frosting on top of the 8” cake and then carefully place the 6” cake on top. I’ve found the easiest way to do this is using a large offset spatula. Take your time it’s not a race!
  34. Ok so to finish off the cake you’re going to add the rest of your 5 different shades into two separate piping bags each. One bag will be fitted with a Wilton #32 piping tip and the other with a small round tip about the same size as the #32. And from here folks it’s about patience. You’re going to be piping blobs of frosting starting at the bottom of the cake with the dark purple and working your way up to the top using the lightest shade of purple.

Watch the recipe video here:

Purple Rain Cake

This cake tastes so good, it makes doves cry.Full Recipe: taste.md/2Dy0wxL?: The Scran Line

Posted by Tastemade on Saturday, January 27, 2018

Cake Dessert

Cookies and Cream Stripe Cake

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Cookies and Cream Stripe Cake
A different way to serve a cake. Rolled up and when sliced a beautiful stripped pattern inside! Making sheet cakes is easier especially when it just needs a quick roll and your favourite icing.
Author:
Cuisine: American
Recipe type: Cake
Ingredients
  • 1½ cup (3.5 oz) all-purpose flour
  • ½ cup (.75 oz) dark or dutch processed cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 8 large eggs, room temperature
  • 1½ cup granulated sugar
  • 1 teaspoon vanilla extract
  • ½ cup unsalted butter, melted still hot
  • 4 ounces dark chocolate, finely chopped
  • 6 cups Butttercream
  • 1 cup crushed chocolate cookies
  • 1 6” vanilla cake cut in half horizontally
Instructions
  1. Pre-heat oven to 180ºC (350ºF). In a large bowl, whisk together sugar and eggs until pale and fluffy. Set aside.
  2. Add chocolate to melted butter and stir to melt chocolate. Add vanilla.
  3. Fold into egg mixture until combined.
  4. Sift all of the dry ingredients and fold in gently being careful not to break all the bubbles.
  5. Divide onto two parchment lined greased sheet pans and spread flat. Cook for 7-8 minutes until it springs back when touched.
  6. While still warm, roll with the parchment but carefully. Set aside to cool for about 30-40 minutes.
  7. Unroll each cake gently, cut i half lengthways to create 4 strips. Spread a thin layer of buttercream and then sprinkle with crushed cookies. Roll one strip and then put onto the next and continue to roll to form a large spiral.
  8. Place one half of vanilla cake on a serving platter. Top with a thin layer of buttercream, giant swirl, another thin layer of buttercream then second piece of vanilla cake.
  9. Cover entire cake in buttercream and sprinkle crushed cookies on the edge of the top.
  10. Let set and enjoy!

Watch the recipe video here:

Cookies and Cream Stripe Cake

Cookies and Cream Stripe Cake

Posted by Twisted on Thursday, January 25, 2018