Showing posts with label Cake. Show all posts
Showing posts with label Cake. Show all posts

Top 15 Amazing Cake Decorating Ideas


Presenting you the newest SATISFYING CAKE DECORATING VIDEO
Featuring the most taleneted people in the cake decorating industry.  These videos are damn satisfying and I do wanna eat all of those cakes.

Banana Split Ice Cream Cake


Ice cream cakes are a must for any summertime birthday, so why not make your own!? No baking required and waaaaaay simpler than you thought.

Ice cream cake + favorite frozen treat, banana split! Putting these two amazing things together was inevitable! Now for the first time you’ll be able to share your banana split and make a birthday to remember!


Ingredients:

  • 8 ice cream sandwiches
  • 1/2 gallon strawberry ice cream , softened
  • 1 cup hot fudge sauce
  • 2 cups whipped cream topping
  • 1 banana , peeled and sliced
  • 1/3 cup walnuts , chopped
  • 1 cherry (optional)

Directions:

  1. Place a 9-inch springform pan in the freezer to chill while preparing the next steps. Cut each ice cream sandwiches into quarters (slicing in half lengthwise, then in half crosswise). Transfer the pieces to a wax-paper lined pan, and freeze until firm again. Remove the springform pan and the ice cream sandwiches from the freezer. Line the outer rim of the springform pan with the ice cream sandwiches, arranging them lengthwise. Fill the center of the pan with the softened strawberry ice cream. Cover and freeze until very firm.
  2. Warm the hot fudge for 20 to 40 seconds in the microwave, then stir to evenly heat. Remove the cake from the pan and transfer to a serving plate. Pour the fudge sauce on the top center of the cake and spread just to the edge of the strawberry ice cream filling. Dollop with the whipped cream, then layer the banana slices around the edge. Garnish with chopped walnuts and top with a cherry.
 

Decorate cakes with colorful M&M’s


Simple cakes look a bit boring on birthdays, which is why you should customize your cake a bit to make it look more fun and exciting. Instead of getting your hands full with some sophisticated d├ęcor you can easily create exciting and colorful cakes using your favorite candies.

Decorating your cake with M&M’s or Skittles here and there is no hard task, even a kid could do that so get your favorite candies and place them on a simple pastry, and you would be good to go. You can also use different types of chocolates, M&M’s,Skittles, candies, jelly bars, etc. to decorate your cake.

We are going to share a simple cake recipe and a recipe for the frosting and chocolate bitumen with you which you can use to bake a cake at home. Once you have your cake ready you can use the colorful m&m’s , Skittles and chocolate bars to decorate the cake.

Basic cake recipe:


Ingredients:
  • White wheat flour (250 gas.)
  • Sugar (250 gas.)
  • Four eggs
  • Two sticks of butter or margarine
  • 1/2 cup of milk
  •  One teaspoon baking powder

Preparation:

To prepare the cake, beat the butter and then add sugar little by little to it. Add eggs one by one to the mixture. Mix the flour and baking with milk in another bowl. Add the second mixture to the butter mixture and mix it until the paste is formed. Place the dough in a mold and bake the cake.

Basic chocolate glaze recipe:


Ingredients:
  •  Butter (1 ½ Bar)
  • Sugar Glass (2 cups)
  • Vanilla (1 spoon)
  • Melted Chocolate (180 grams)

Preparation:

Beat the butter for several minutes and then add icing sugar and vanilla to the butter little by little. Continue beating the mixture until you get a fine paste. Add the melted chocolate to the mix and beat it for another five minutes to get a fluffy mixture.

Source: Pinterest

Source: Pinterest

Source: Pinterest

Source: Pinterest

Source: Pinterest

Source: Pinterest


Source: Pinterest

Source: Pinterest

Source: Pinterest

Source: Pinterest

Source: Oetker


Spiderweb Pumpkin Cheesecake


Ingredients:

  • 1-1/4 cups Oreo Baking Crumbs
  • 1/4 cup butter or margarine, melted
  • 3 pkg. (250g each) Philadelphia Brick Cream Cheese, softened
  • 3/4 cup sugar
  • 1 can (29 oz/822g) pumpkin
  • 1 tsp. pumpkin pie spice
  • 1 Tbsp. corn starch
  • 3 eggs
  • 1 cup sour cream
  • 2 oz. Baker's Semi-Sweet Chocolate
  • 2 tsp. oil


Directions:

  1. Preheat oven to 350°F. Mix baking crumbs and butter; press firmly onto bottom of 9-inch springform pan.
  2. Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add pumpkin, pumpkin pie spice and corn starch; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust.
  3. Bake 50 to 55 minutes or until center is almost set; cool slightly.
  4. Spread with sour cream. Loosen cake from rim of pan; cool before removing rim of pan.
  5. Place chocolate and oil in small microwaveable bowl. Microwave on MEDIUM 1 minute; stir until chocolate is completely melted. Drizzle over cheesecake in spiral pattern.
  6. Starting at centre of cheesecake, pull a toothpick through the lines to outside edge of cheesecake to resemble a spider's web. Refrigerate at least 4 hours or overnight. Store leftover cheesecake in refrigerator.

Halloween brain cake

Happy Halloween! What about those who are born on or around halloween? I believe they need a special cake, let’s but are brains to good use and think of something spooky!


Bloody brains can make for a pretty darn tasty cake! This might look a little daunting at first glance but I can assure you, this isn’t that difficult to pull off. Start with a boxed cake mix cover it in fluffy marshmallow fondant for brains and smother it in a “bloody” simple  glaze. Now we’re all ready for the next spooky special occasion!


Ingredients:

  • 1 box red velvet cake mix + ingredients required on the box
  • 1 container buttercream frosting
  • 1 package marshmallow fondant (or see homemade recipe below)
  • Ivory gel food coloring

For the marshmallow fondant:

  • 16 ounces white mini marshmallows
  • 2-5 tablespoons water
  • 2 pounds (8 cups) sifted powdered sugar
  • ½ cup solid vegetable shortening
  • Ivory gel food coloring

For the red “blood”:

  • 1-2 teaspoons red gel food coloring
  • ⅛ teaspoon black gel food coloring
  • ¼ cup honey
  • ½-1 teaspoon water
  • ¼ cup strawberry jam

Directions:

  1. Mix everything together. If you want a darker red, add in some dark blue. Honey/ Jam is to achieve some sort of shine in the cake. With that I wish you success should you attempt to make your own brain cake.

For the marshmallow fondant:

  1. If using homemade marshmallow fondant, prepare fondant the night before. To make your own, microwave marshmallows and 2 tablespoons of water about 30 seconds, stirring until well-combined. Microwave on another 30-second interval, stirring again, continuing up to 2 ½ minutes, until fully melted and combined.
  2. Add in ¾ of the powdered sugar on top of the melted marshmallow mixture. Fold the sugar into the mixture, then place the solid vegetable shortening into a bowl so that you can dip your fingers in as you work. Grease your hands and work surface generously, then turn the marshmallow mixture onto the greased surface. Knead the dough, adding additional powdered sugar and regreasing hands and counter so that the fondant doesn’t stick. Add additional water to the mixture, ½ tablespoon at a time, if the fondant is tearing easily. Continue kneading until the fondant forms a firm, smooth ball that will stretch without tearing (knead about 8 minutes).
  3. Allow fondant to sit, double-wrapped, overnight. Coat fondant with a thin layer of solid vegetable shortening, then wrap in plastic wrap and place in a ziploc bag. Squeeze out as much air as you can from the ziploc bag. When not working with it, make sure to keep covered with plastic wrap or in a bag. When ready to use, knead until smooth, then roll out to ⅛-inch thick.

For the cake:

  1. Preheat oven to temperature indicated on the box of cake mix. Prepare a circular or dome-shaped cake pan with nonstick spray.
  2. Prepare your cake batter according to box directions. Pour batter into prepared cake pan, then bake according to box directions, until a toothpick inserted comes out clean or with a few crumbs.
  3. Once done, remove cake pan from the oven, then allow cake to cool in pan 10 minutes before removing from pan and cooling completely on a cooling rack, about 30 minutes to 1 hour.
  4. If your cake does not look like an oval dome, use a knife to carefully trim away the cake until it is “brain” shaped.
  5. Cover the cake evenly in a thin layer of buttercream frosting. Set the frosted cake in the refrigerator for 30 minutes to 1 hour to set the frosting.
  6. Mix the fondant with the ivory gel food coloring to get a skin tone color. Remove a small portion of the fondant and roll into long “worms.” When ready to decorate the cake, squiggle the fondant “worms” randomly all over the cake, making sure to maintain a dividing line through the center of the left and right “brains.” Continue until the entire cake is covered, then place back into the refrigerator until ready to cover with red “blood.”
  7. To make the blood, in a small bowl, mix together red gel food coloring, black gel coloring, honey, water, and strawberry jam. Adjust the amounts until the desired consistency is achieved.
  8. Using a pastry brush, brush the “blood” onto the cake. If you want more shine, add a bit more honey or red gel coloring to the mixture. Continue brushing until the cake is covered as you like.
  9. Slice up serve. Enjoy!