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

author Cookies Cupcakes and Cardio   4 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: **********************

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:

Coca Cola Bottle Cake (Coke Bottle Cake) from Cookies, Cupcakes and Cardio

Orange Crush Creamsicle Ice Cream Cake: Subscribe: BUY MY COOKBOOK: Today I am showing you how to make a Coke Cake! The cake is flavoured with Coca-Cola, and then shaped into an actual Coke bottle! ********************** Visit my blog at: Subscribe: Subscribe to my NEW SECOND CHANNEL: Subscribe to our NEWSLETTER here: ********************** Coca Cola Cake (Coke Cake) Ingredients: -1 cup (240 mL) Coca Cola -1/2 cup (120 mL) vegetable oil -1/2 cup (120 grams) butter -3 Tablespoons (21 grams) cocoa -2 cups (400 grams) sugar -2 cups (240 grams) flour -1 teaspoon baking soda -1/2 teaspoon (2.5 grams) salt -2 eggs -1/2 cup (120 mL) buttermilk -1 teaspoon (5 mL) vanilla Procedure: 1. Preheat oven to 350F. 2. In a saucepan, mix Coca Cola, oil, butter and cocoa and bring to a boil. 3. In a stand mixer bowl, combine the sugar, flour, baking soda and 4. Pour the boiled Cola mixture into the flour mixture and mix well on medium low speed. 5. Add the eggs, buttermilk, soda and vanilla and continue to beat well. 6. Pour mixture into a greased and cocoa-ed 13" x 9" baking pan and bake for 30 to 35 minutes. 7. Cool and slice in 1"- 2" slices for freezing. 8.Freeze slices until frozen solid. Coke Bottle Shaped Cake Ingredients: -Coca-Cola cake -Vanilla buttercream -Melted chocolate -2 L Coca-Cola bottle Procedure: 1. Remove label and liquid from bottle. 2. Using a sharp knife or scissors, careful slice and remove a segment of plastic from the bottle. 3. Coat the inside of the bottle with 2-3 layers of chocolate. Allow to harden in between each layer. 4. Once chocolate has hardened, coat inside in buttercream. 5. Place cake slices into the bottle, and add more buttercream. Continue adding cake and buttercream until the bottle is full. 6.To fill the opening, cover with additional melted chocolate and allow to harden. 7.To remove cake from the plastic, use a sharp knife to slice and remove it carefully by segments. 8. To reattach the label and lid, "glue" it on with melted chocolate 9. Serve cake when desired. Store in the fridge. Cake is best consumed within 2-3 days.

How to Make a Mirror Cake (Mirror Glaze Cake) from Cookies Cupcakes and Cardio

More Cake Trends Tutorials : Today I am showing you how to make the popular mirror cake! The mirror cake is like an entremet dessert that is covered by a boiled sugar and condensed milk glaze. Inside Out Cake: ********************** More videos: RAINBOW CAKE RECIPES: JELLO RECIPES: FOOD IMPOSTER RECIPES: HOMEMADE CAKES: ********************** BUY MY COOKBOOK: Visit my blog at: Subscribe: Subscribe to my NEW SECOND CHANNEL: ********************** Mirror Cake Ingredients: -8" Vanilla cake ( -8" Jello round (red and blue) -White chocolate mousse ( top layer only) -Mirror Cake glaze (recipe below) -Edible gelatin bubbles ( -Blue and white candies, dragees, gum balls Glaze Ingredients: -200 grams sweetened condensed milk -300 grams granulated sugar -150 grams water -350 grams white chocolate chips -19 grams gelatin (+ 1/2 cup water to bloom) Glaze Procedure: 1. Bloom gelatin with 1/2 cup of water and set aside for 5 minutes. 2. Heat milk, sugar and water in a saucepan over medium heat and bring to a simmer. Place chocolate chips in a large heat proof bowl. 3. Stir in bloomed gelatin until it's dissolved. 4. Pour hot mixture over chocolate and let sit for 5 minutes. Once chocolate has softened, use an immersion blender to smooth mixture. Pour mixture through a sieve to remove any remaining lumps. 5. Allow glaze to cool to 33C before pouring. Cake assembly 1. Place cake in the bottom of a spring-form pan. Cover cake with a couple of cups of mousse. Place jello round on top of the cake/mousse, Pour remaining mousse on top of the Jello and smooth mousse flat with an offset spatula. Place cake in the freezer to solidify. 2. Once the cake is chilled, the glaze can be applied. 3. Position cake on a pedestal over a bowl/pan that is larger than the cake. Start the pour of the glaze around the outside of the cake, working towards the center. Make sure that the glaze covers the sides of the cake, right down to the base. 4. Let the glaze drip for 5 minutes, cut the drips off from under the cake plate, and place onto a serving plate. 5. Serve immediately.

Rainbow Cake: How to Make a Rainbow Cake by Cookies Cupcakes and Cardio

Rainbow Unicorn Cake: In this video i show you how to make a classic rainbow cake with rainbow icing. Watch our Other Rainbow Cake Recipes: Rainbow Ice Cream Cake: Rainbow Cupcakes in a Jar: Rainbow Cupcakes: Ice Cream Cone Rainbow Cake Pops: Rainbow Chocolate Truffles: Rainbow Cake Playlist: ********************** Visit my blog at: Subscribe: Subscribe to my NEW SECOND CHANNEL: ********************** UPDATE: I have been getting a lot of questions regarding exactly how much cake batter and buttercream that should be used for this rainbow cake recipe. If you want a cake as large as the one that I made, you will need 1.5 amounts of the batter recipe linked below and at LEAST double the amount of the buttercream. If you are using a box mix, I would use two boxes (mixed according to the package) and only use about 1.5 amounts of the batter that is made. Hope that helps you all out! Items used in this rainbow cake recipe: - Cake batter: - Icing/Frosting: - Gel paste color (we use AmeriColor) - Tip 809 Ateco

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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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