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Have you ever wondered what the difference is between American buttercream, swiss meringue buttercream & french meringue buttercream? Well today I'm answering all of your questions! How to make it, what the differences are, and most importantly what is the best buttercream to use! The recipe for all of the buttercreams are below for you: American Buttercream 250g Soft Unsalted Butter 500g Powdered Sugar 1 Tbsp Vanilla Paste 3-5 Tbsp Milk Swiss Meringue Buttercream 285g Soft Unsalted Butter 150g Egg Whites 125g Caster Sugar Pinch Salt 1 Tbsp Vanilla French Meringue Buttercream 6 Egg Yolks 225g Caster Sugar 1/4 Cup Water (60ml) 450g Soft, Unsalted Butter 1 Tbsp Vanilla Extract ¼ Tsp Salt Follow me on Instagram for the latest baking pictures | https://www.instagram.com/toplessbaker Check me out on Twitter to catch up on what's happening | https://twitter.com/toplessbaker Like me on Facebook for my live cooking shows | https://www.facebook.com/ToplessBaker Filmed and Produced by Simone Sampó: https://www.instagram.com/simonecsz/
SUBSCRIBE TO LOVEBITES! http://bit.ly/LOVEBITES CHOCOLATE & PEANUT BUTTER DRIP CAKE VIDEO: https://youtu.be/42eszAaEMtY RECIPE BELOW!!! FOLLOW ME HERE, MY LOVELIES!! PINTEREST: https://www.pinterest.com/lovebites0145/ FACEBOOK: https://www.facebook.com/cookingwithlovebites INSTAGRAM: http://instagram.com/cookingwithlovebites/ TWITTER: https://twitter.com/LovebitesYT RECIPE: Yields: 1 5" Drip Cake (there are 2, 5" inch cakes, cut in 4 pieces, to make one 5" drip cake) 8oz. milk chocolate (or any desired chocolate) 1/2 cup heavy cream DIRECTIONS: Heat heavy cream in a sauce pan over medium-high heat, until it reaches a heavy simmer. NOTE: Do not let your cream come to a boil. Make sure to keep an eye on it. It will not take long for the cream to heat to your desired temperature. Place the chocolate in a bowl, and place the simmer cream over the chocolate. Let it sit for one minute, before taking a spatula and mixing everything together. Mix until the chocolate is completely smooth. If there are still lumps, add the chocolate mixture to the microwave for 30 seconds and then give it another mix. Continue in 30 second intervals (to not overheat your chocolate) until the chocolate is completely smooth and there are no lumps. Let the chocolate sit at room temperature for at least 4 hours, or in the refrigerator for at least two. You want the chocolate to be thick enough that when you take a scoop of the chocolate with your rubber spatula, it will fall off in one large clump or even be thick enough that it doesn't come off your spatula. CHOCOLATE CAKE RECIPE: Yields: One drip cake which is 2, 5" cakes cut in 4 pieces *Double recipe if you want to do 2 Drip cakes (or a larger cake) as shown in the video 3/4 cup sugar 2 Tbsp. canola oil 2 Tbsp. softened butter 1 egg 1 tsp baking soda 1 tsp vanilla extract 1/2 tsp salt 1/4 cup coffee, warm or cool (not hot) 1/2 cup cocoa powder, sifted 1/4 cup buttermilk 3/4 cup AP Flour, sifted NOTE: If you want a denser cake instead of a moister cake, substitute the baking soda for baking powder. SIMPLE SYRUP: 1/4 cup sugar 1/4 cup water DIRECTIONS: Heat sugar and water in a sauce pan over medium heat. Once the sugar has completely dissolved, take the saucepan off of the heat. Pour the simple syrup into a heat safe dish, and let cool before placing it on your cake layers. DIRECTIONS: Preheat your oven to 350F. To your mixer attached with the whisk attachment, whisk your butter, oil, and sugar together on medium speed. Then add in the vanilla extract, and egg and beat for another 15 seconds. Next add in the baking soda, cocoa powder, salt, and cooled coffee, and beat until well combined. **Make sure to scrape down the sides of the bowl periodically, to make sure all of the ingredients are well combined. Then add in your flour in 2 stages with the buttermilk in between. Scrape down the sides of the bowl, all the way to the bottom, and give everything another mix. Then butter 2, 5" cake pans and place a layer of parchment paper at the bottom of your pans. Bake for about 40 minutes. NOTE: You will need longer if you are doing a larger cake. Once the cakes have finished baking, and are completely cooled. Take them out of the pans, and place them in plastic wrap and freeze over night, or for at least 4 hours. This will help lock in the flavor an make them easy to cut. Once they have froze over night, cut off the bulge at the top of the cake,s o you have a level cake. Then with a cake leveling tool or toothpick trick (see video,) cut your cakes in half, so you should end up with 4 equal sized pieces of cake. Place a 5" cake board onto a moving, decorating cake stand. Then take a little bit of the chocolate ganache and place it onto the cake board (I forgot this step in my video. Oops!) Then place what was a bottom piece of one of the cakes, as the bottom of the cake (Bottom face down). Then brush some simple syrup onto the cake, add a layer of peanut butter cream cheese frosting, and repeat the steps until the last layer of cake. For the last layer of cake, again, use the other bottom part of the cake, but this time place the bottom side face up, so that you get perfect edges on the cake. Brush a layer of simple syrup on the top layer of cake. Then place a thick layer of ganache onto the top of the cake and using an offset spatula, push the chocolate all the way to the edges and smooth it out. Follow the rest of the video instructions (description is too long). Make sure to refrigerate your cake once the ganache is finished, to let the cake set completely. *Comment if you have any questions. PEANUT BUTTER CREAM CHEESE FROSTING: Yields: Enough frosting for 2 drip cakes. Half recipe if you only want to do one drip cake) 8oz. cream cheese, room temperature 2 Tbsp. (1/2 stick) softened butter 2 cups powdered sugar 1/2 cup creamy peanut butter DIRECTIONS: See video
Everyone is going crazzy over this Seekh cake Recipe. This is Fusion at its best. The method is inspired by German Baumkuchen cake #HappyCookingToYou More Recipes: https://www.foodfusion.com/ Download iOS & Android apps: http://bit.ly/2xhP4aQ Try this recipe and let us know how it turns out. Seekh Cake Recipe in English: Ingredients: -Maida (All-purpose flour) 2 Cups -Namak (Salt) ½ tsp -Baking powder 1 tsp -Makhan (Butter) 1 Cup (Room temperature) -Caster sugar 1 Cup -Anday (Eggs) 4 large or 5 small (Room temperature) -Vanilla essence 2 tsp -Doodh (Milk) ½ Cup -Cocoa powder ¼ Cup -Doodh (Milk) 1-2 tbs Directions: -In a bowl,place sifter,add all-purpose flour,salt,baking powder and sift together,mix well & set aside. -In bowl,add butter and mix well for 2-3 minutes. -Add caster sugar and mix well until well combined. -Now add eggs,one at a time and beating well after each edition. -Add vanilla essence and mix well. -Gradually add sifted flour mixture and whisk well. -Add milk and whisk until smooth. -Now divided the prepared mixture into two equal portions. -In one portion,add cocoa powder and milk,whisk well & set aside. -On metal skewer,spread the white mixture with the help of the brush. -Turn on the flame and cook directly on low flame from both sides and keep turning in between. -Again spread a layer of mixture on metal skewer and cook from both sides on low flame. -Follow the same process of layering (5-6 times) and cooking over the low flame. -Now spread a layer of cocoa mixture on metal skewer (5-6 times) and cook directly on the low flame from both sides and keep turning in between. -Follow the same process of layering alternatively with cocoa & white mixture and cooking over the low flame. -After cooking,let it cool down. -With the help of the knife,remove the edges and cut into slices (like Swiss rolls). -Seekh cake is ready! -Garnish with chocolate ganache or melted chocolate & serve. Recipe in Urdu: Ajza: -Maida (All-purpose flour) 2 Cups -Namak (Salt) ½ tsp -Baking powder 1 tsp -Makhan (Butter) 1 Cup (Room temperature) -Caster sugar 1 Cup -Anday (Eggs) 4 large or 5 small (Room temperature) -Vanilla essence 2 tsp -Doodh (Milk) ½ Cup -Cocoa powder ¼ Cup -Doodh (Milk) 1-2 tbs Directions: -Bowl mein sifter rakh dein aur maida,namak aur baking powder dal ker sift karein aur ache tarhan mix ker ka side per rakh dein. -Bowl mein makhan dal dein aur 2-3 minutes kliya ache tarhan mix ker lein. -Caster sugar dal ker ache tarhan mix karein. -Ab ek,ek ker ka anday shamil karein aur ache tarhan mix kertay arhein. -Vanilla essence dal ker ache tarhan mix ker lein. -Thora thora ker ka sifted maida ka mixture daltey jayein aur ache tarhan whisk kertay rahien. -Doodh dal dein aur smooth hunay tak whisk ker lein. -Ab tayyar mixture ko do portions mein divide ker lein. -Ek portion mein cocoa powder aur doodh dal ker ache tarhan whisk ker lein & side per rakh dein. -Seekh per white mixture ko brush ki madad sa laga lein. -Chulha on karein aur directly chulhay per halki ancch per dono sides sa paka lein aur bech bech mein turn kertay rahein. -Seekh per dubara mixture ki layer lagatay rahein aur dono sides sa halki ancch per paka lein. -Yehe same process ko follow karein (5-6 times) aur halki ancch per pakatay rahein. -Ab cocoa mixture ki layer ko seekh per laga lein (5-6 times) aur directly chulhay per halki ancch per dono sides sa paka lein aur bech bech mein turn kertay rahein. -Yehe same process follow karein aur cocoa aur white mixture ki layer ko alternatively lagatay rahein aur halki ancch per paka lein. -Pakanay ka bad thanda ker lein. -Knife ki madad sa edges ko cut karein aur slices mein cut ker lein (swiss roll ki tarhan). -Seekh cake tayyar hai! -Chocolate ganache or melted chocolate sa garnish ker ka serve karein.
Learn how to make 3 types of unique and beautiful chocolate roses for cake garnishing, so easy and quick. Just pour melted chocolate on the back of any heavy aluminium or steel tray. (I have used semi sweet chocolate you can also use white chocolate too) Level the chocolate on the tray and allow to set in the freezer for a few minutes. Do not let it become too cold. Once the chocolate is set, use a melon scoop and other similar tools to scrape the chocolate as shown to create unique and beautiful small roses. The secret to making the roses, is to keep rubbing the chocolate with the palm of your hand to slightly warm and soften the chocolate in order to get the perfect rose. Next, you can make slightly bigger roses using the lid of any small stainless steel container in the same way. Again, remember to keep rubbing the chocolate. Lastly, we show you how to even use a cookie cutter to make the same roses with a different texture on the roses. Once done, store the roses in the fridge in an air tight container. These will last for weeks. Use the roses to decorate your cakes, cup cakes and even desserts.
FULL RECIPE HERE: https://tatyanaseverydayfood.com/recipe-items/french-buttercream/
Super smooth and silky, French buttercream will be your new favorite frosting! Holds its shape perfectly, and you can make it in a variety of flavors! From my new cookbook - get it here: https://tatyanaseverydayfood.com/cookbook/