Top 5 Chocolate Cake Decorating Ideas (July) #10 | How To Make Chocolate Cakes 2018

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Try Not To Get Hungry | Chocolate Lovers | Yummy Chocolate Cake Decorating Art (Sep) #4

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HOW TO COVER A CAKE WITH CHOCOLATE GANACHE

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

Learn how to make beautiful chocolate decorations for your cakes, cupcakes & desserts (Part 4)

Learn how to make beautiful chocolate decorations for your cakes, cupcakes & desserts (Part 4) This video shows you how make 2 types of chocolate Tubes and really cool dark chocolate rings. The chocolate tubes are made first using room temperature dark and then white chocolate on half of a plastic or acetate sheet in a criss cross drizzle design using an icing bag. We then quickly roll the plastic sheet , as demonstrated and before it starts hardening up. This is then put in the freezer till it frosts. Repeat the same using white chocolate first, followed by dark chocolate. For the third Decoration we apply some dark melted chocolate on a plastic sheet. Using a baking comb we get the desired design on the sheet, again we roll it quickly before it hardens and put it in the freezer till it frosts. When out of the freezer, we will carefully unroll the tubes and show you the wonderful and easy chocolate decorations. Enjoy.

Cake Decorator Vs. Artist

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Amazing Chocolate Cake Decorating Videos 🎂 Most Satisfying Cake Video in the world

Amazing Chocolate Cake Decorating Videos 🎂 Most Satisfying Cake Video in the world Chocolate is a food made from the seeds of a cacao bean. It is used in many desserts like pudding, cakes, candy, ice cream. and Easter eggs. It can be a solid form like a candy bar or it can be in a liquid form like hot chocolate. The taste of chocolate is often described as sweet because chocolate makers usually add a lot of sugar and milk for taste. This means that chocolate can be bad for your teeth and health. It is best to eat chocolate in moderation. There are three main types of chocolate: white chocolate, milk chocolate, and dark chocolate. White chocolate tastes much sweeter than the other two types, because it has more of the sweeter ingredients in it. White chocolate does not have any cocoa in it. It is mostly made of cocoa butter. Milk chocolate is sweet, but not as sweet as white chocolate. Milk chocolate has some cocoa. Dark chocolate is the least sweet and has the strongest chocolate flavor. Dark chocolate has up to 60-85 percent cocoa.

Top 5 Chocolate Cake Decorating Ideas (July) #10 | How To Make Chocolate Cakes 2018

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