How to Make a Pink Zebra Cake Tutorial from Cookies Cupcakes and Cardio

author Cookies Cupcakes and Cardio   5 year ago

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Rainbow Leopard Cake from Cookies Cupcakes and Cardio

More Animal Print Cakes: Learn how to make a rainbow leopard cake in this video tutorial. Blog post for this Rainbow Leopard Print Cake here: Leopard Cake Ingredients: • 6 cups vanilla cake batter ( • 6 cups vanilla buttercream ( • Gel paste (deep pink, sky blue, yellow, orange, purple, black) Rainbow Leopard Cake Procedure: 1. Divide vanilla cake batter into the following amounts: 4 cups (no colour), 1 cup (black), 1/4-1/2 cups per bowl (x 5 for each colour). Colour batter as required and put batter into piping bags. 2. Into a greased 8" round cake pan, place 1/2 cup of vanilla cake batter into the bottom of the pan, and use an offset spatula to smooth covering the entire bottom. 3. Using the black cake batter, pipe 5 circles on top of the cake batter, starting about 1/2" from the edge of the pan, and working towards the center. 4. With the coloured cake batter, pipe directly over top of the black line. Use one colour per circle. 5. Using the black cake batter, go back over the coloured lines. 6. With plain vanilla batter in a piping bag, fill empty spaces between circles with batter. Also cover the circles with cake batter. 7. Bake cake for 20-25 minutes or until a toothpick inserted into the center comes out clean. 8. Repeat steps 1-7, two more times so that there are three layers of cake. Cool each layer completely. 9. Once cooled, stack cakes and layer with a thin layer of buttercream. 10. Dived and colour remaining vanilla buttercream with gel paste and place into piping bags. Place the black buttercream in a piping bag fitted with a #10 tip. 11. Pipe the coloured buttercream on to the side of the cake making thick lines of icing. 12. Using an icing scraper or flat spatula, "wipe" buttercream off the side of the cake, smoothing it flat. Repeat for the top of the cake. 13. Allow buttercream to crust, and then pipe flat black erratic circles for the leopard spots. 14. Keep cake refrigerated until ready to serve. Cake is best consumed within 2-3 days. ********************** Visit my blog at: Subscribe: Subscribe to my NEW SECOND CHANNEL: **********************

Zebra Cake Recipe (Pastry)

How to make Zebra Cake in easy steps. Zebra Cake Recipe For more recipes visit Us: ‪‬ 
‪ list=PL97B860F10B6E7A9F&feature=plcp‬
‪ list=PL4B9715CE57F26E09&feature=plcp‬ Ingredients: 1 1/2 Cup All Purpose Flour 2 Eggs 1 1/2 Tsp Baking Powder 1/2 Cup Club Soda (Carbonated Water) 1 Cup Sugar 2 Tbsp Cocoa Powder 1/8 Tsp Vanilla Extract 1/2 Cup Vegetable Oil Preparations: None. Directions: For details click Zebra cake is delicious and just fun to look at. It's a nice dessert or can make a good mate for a morning coffee. 3.5 oz (100g) of Zebra cake has 428 calories and 181 from fat. It contains 20.1 grams of fat and 4.2 grams of saturated fat. Read More

AMAZING CAKE Decorating in 10 MINUTES Compilation

Some of the coolest piping on cakes ever!

Checkerboard Neapolitan Cake Recipe from Cookies Cupcakes and Cardio

Subscribe: BUY MY COOKBOOK: Subscribe to our NEWSLETTER here: Read the blog post here: Learn how to make a Neapolitan cake with a checkered inside. Neapolitan checkerboard cake recipe & equipment: • 8" chocolate cake • 8" vanilla cake • 8" strawberry cake • chocolate buttercream • vanilla buttercream • pink or strawberry buttercream • pink, white and chocolate candies • 3" cutter/or tracer • 6" cutter/or tracer • piping bags • Wilton tip #104 (or any petal tip) Procedure: Prepare cakes and buttercreams. Level each cake so that they are all the same height. Out of the center of each cake, use the 3" cutter/tracer to remove the circle in the middle. After that, cut out another ring of cake using the 6" cutter/tracer. Separate each ring. Now you're going to mix up the cakes, you want to have one of each of the flavours in each layer, so for example, a chocolate outer ring, with a vanilla inner ring and a strawberry center. Mix them up so you have three different layers. In between each ring, place a layer of buttercream (flavour of your choice). Apply a thin crumb coat layer, and place into the freezer for at least 30 minutes to solidify the cake. The higher the cake, the less sturdy it becomes. Place each buttercream flavour into a piping bag fitted with a petal tip. Once the cake is cold, starting at the bottom next to the cake board, take your chocolate buttercream, and place the wide part of the tip touching the cake, with the narrow part of the tip towards the edge of the cake board/plate. Moving along the base of the cake, squeeze your piping bag while moving the tip about an inch up the cake, and then back down to the base. Repeat while squeezing until all the way around the base. Taking the pink buttercream next, repeat the ribbon effect above the chocolate layer. Repeat again with the vanilla, and then repeat until the cake is covered on the sides. Place each colour of the candies on the top of the cake, until the whole top is covered. Visit my blog at: Instagram: Pinterest: Facebook: Google+: Tumblr: Twitter:

SUMMER WATERMELON DESSERT How To Cook That Ann Reardon Watermelon Week

Beautiful Watermelon Dessert Recipe: MAKE IT A GREAT WEEK t-shirts & mug: This is perfect for #watermelonday Subscribe on youtube: VIP club subscribe by email: How To Cook That Channel: Hi I am Ann Reardon, How to Cook That is my youtube channel it is filled with crazy sweet creations made just for you. Join me for creative cakes, chocolate & desserts, new video every Friday. VIP club subscribe by email: Subscribe on youtube: Watermelon dessert recipe details: Youtube Channel: Google Plus: Facebook: Twitter: Instagram: Pinterest: More videos by Ann: CHOCOLATE TUTORIALS: DESSERT RECIPES: CAKE DECORATING LESSONS: BAKE MACARONS & CAKE POPS: Business enquiries only: business [at] MUSIC BY: SET SAIL used with permission, check out their other songs on iTunes... SEND MAIL TO: Ann Reardon PO Box 202 Chirnside Park LPO Australia 3116

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Learn how to make a pink zebra cake recipe.

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Zebra cake ingredients & equipment:

• 2 ½ cups all purpose flour (300g)
• 2 cups sugar (400g)
• ¾ cups vegetable oil (188mL)
• 1 teaspoon vanilla (5mL)
• 2 ¼ teaspoons baking powder (11g)
* 1/2 teaspoon salt (2.5g)
• 4 eggs
• 1 cup milk (240mL)
• white, pink, and black gel paste
• vanilla buttercream
• black fondant
• pink buttercream
• Wilton tip 1A

*white colouring is optional if you wish to have a lighter batter, you can use the batter as is
*you may also choose to omit the pink portion, and just use it as black

Preheat oven to 350F/170F. In the bowl of a stand mixer combine, flour, sugar, baking powder, vegetable oil and vanilla on low/medium until ingredients are mixed together. Add the eggs one at a time, mixing on low in between additions. Slowly add the milk while the mixer on and mix until all ingredients are completely combined. Divide batter into three different bowls with one bowl having half of the batter and the other two have a quarter each. Colour the large bowl with white colouring, and the smaller two with black and pink respectively. Mix colouring until no light streaks remain. Spray two 8" pans with non-stick spray and line bottom with parchment/baking/wax paper. Place four tablespoons of white batter into the center of each pan. Then, directly into the middle of the white batter, place two tablespoons of black batter. Directly into the centre of the black batter, place two tablespoons of pink batter. Repeat white/black/pink batter additions until all the batter is used up or pans are ⅔ full. Place pans into oven and bake for 35-40 minutes or until a toothpick inserted into the centre comes out clean. Allow to cool in the pan for 5-10 minutes, remove from pan, and cool completely on a wire wrack.
Once cake is cooled, level, stack and cover in white buttercream. To cut the fondant pieces, roll fondant out very thinly and using a rolling cutter (pizza or pastry) slice long, narrow stripes and arrange on white cake as desired. To finish the cake off, using the pink buttercream with Wilton 1A tip, pipe a small beaded border along the bottom of the cake.

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