CAKE RECIPES

375K views · 8.2K reactions | Japanese fluffy cake! | patrickzeinali

🇹🇹 Black Cake Recipe

BAKE IT RIGHT | Coconut Rock Buns | Facebook

Nova Scotia Blueberry Cream Cake

249K views · 24K reactions | CRANBERRY ORANGE CAKE 🍊♥️ I recently updated this recipe to be more moist and fluffy than ever 🙌🏼 I also learned that blending the orange zest with the sugar in the beginning is key to getting amazing natural orange flavor in the cake base + the cranberries take the holiday flavor to the next level.⁣ ⁣ Full recipe (with frosting) is at sugarandsparrow.com/cranberry-orange-cake-recipe/⁣ ⁣ CRANBERRY ORANGE CAKE⁣ Yield: 3 6-inch layers or 2 8-inch layers⁣ ⁣ INGREDIENTS⁣ 2 1/2 Cups (265g) sifted cake flour⁣ 2 1/2 tsp baking powder⁣ 1/2 tsp salt⁣ 1 Tbsp orange zest ⁣ 1/2 Cup (120ml) fresh squeezed orange juice⁣ 3/4 Cup (180ml) whole milk, room temp⁣ 1 1/2 Cups (300g) granulated sugar⁣ 3/4 Cup (170g) unsalted butter, room temp⁣ 1/4 Cup (60ml) vegetable oil⁣ 3 large eggs, room temp⁣ 1 tsp vanilla⁣ 1 1/2 Cups (145g) fresh whole cranberries⁣ 2 tsp flour⁣ ⁣ INSTRUCTIONS⁣ 1. Preheat the oven to 350ºF (177ºC). Grease and line 3 6-inch or 2 8-inch cake pans.⁣ 2. In a medium bowl, add the sifted cake flour, baking powder, and salt. Whisk together and set aside. Mix together the orange juice and milk and set aside.⁣ 3. In a stand mixer with the paddle attachment (or hand mixer + large bowl), mix together the sugar and orange zest until fragrant and well combined. Add the butter and vegetable oil, then cream together with the orange-sugar mixture on medium speed until light and fluffy, 2-3 minutes.⁣ 4. Add the eggs one at a time, mixing thoroughly after each addition. Add the vanilla, then mix for one minute on medium-high, scraping down the bowl and paddle once more.⁣ 5. With the mixer on low speed, add the dry ingredients and mix until just incorporated. Add the milk-orange juice mixture in a steady stream and mix until just incorporated. Scrape down the sides and bottom of the bowl and give it a few stirs to make sure there are no lumps.⁣ 6. Coat the cranberries in 2 tsp flour, then gently fold them into the batter.⁣ 7. Divide the batter evenly between the cake pans and bake for 30-35 minutes.⁣ ⁣ #cranberryorange #cranberries #orangecake #sugaredcranberries #holidaybaking #christmascake #cakes #cakesofinstagram #cakedecorating | Whitney DePaoli | Sugar & Sparrow

Flavorful Recipes

Super Fluffy Steamed Chiffon Cake

1.2M views · 9.7K reactions | This incredible Christmas bread recipe was taught to me by a famous Italian baker! | This incredible Christmas bread recipe was taught to me by a famous Italian baker! | By Top recipe is here | Facebook

3.9M views · 17K reactions | Christmas cake that is more successful than panettone | Christmas cake that is more successful than panettone | By Recipes Master TV | My family is already asking for these Christmas donuts. To make in a blender, beat three eggs, oil, sugar. Yeast. Milk. And rum essence. Whisk everything until you get a homogeneous mixture. Transfer to another bowl and add the wheat flour. Keep mixing and adding more flour if necessary. When it gets to the dough point, knead it with your hand for a moment. Let it rest until the dough doubles in size. Now we are going to separate our dough in two parts to make it with different flavours. Add the crystallized fruits and mix well. In the separate part, add the chocolate. Grease two molds with oil and pour the dough into them. Let the dough rest until it doubles in size. Look how much it has grown. Now take it to the oven for 40 minutes. To make it even better, brush a little butter over the surface. It's super fluffy. A Merry Christmas

337K views · 262 reactions | I learned how to make Blender Panettone! I never paid dearly again! | I learned how to make Blender Panettone! I never paid dearly again! | By Recipes Master TV | Less than five weeks until Christmas and you still don't know how to make panatone, the recipe is super easy. We will use 3 eggs, butter, water, One 20 grams of sugar, yeast and rum essence. Mix everything in a blender until it becomes a homogeneous paste. Transfer to another bowl and add the flour. Mix with your hand until the dough is homogeneous. Let the dough rest. Add the wheat flour to the candied fruits and the raisins and mix everything very well. Separate the dough in two parts, one for the panatone with raisins and the other for the panatone with fruit. Did you know that Santa Claus is a homage to the Bishop Saint Nicholas who used to bring gifts to the poorest children? Place it in a panatone mold and let the dough rise. Make an opening on the top of the dough and add a spoonful of butter. Bake in the oven for 45 minutes. And our blender Panatoni is ready.

Heavenly Bites Recipes

Queen Oma

Classic Fruit Slice Recipe by Chef Shaun 🇹🇹 Foodie Nation | Classic Fruit Slice Recipe by Chef Shaun 🇹🇹 Yield - 1 loaf (12” by 5”) Ingredients Granulated Sugar - 1 cup Unsalted Butter - 4oz (room temp) Eggs - 2... | By Foodie Nation | I'm going to show you all how to make this Christmas staple. Alright, so the first step in our fruit slice is we need to cream our fat and sugar. So you want to make sure your margarine or your unsalted butter is at room temperature. So this is soft like that. That's what you're looking for. Going in with our granulated sugar and just using handheld cake mixer. If you prefer a star mixer you can use that too. Ideally what you're looking for here is you want to dissolve all your granulated sugar and bring this mixture to a fluffy light texture. Once it's light and fluffy and most of your sugar is dissolved, it's going to drop it down to low speed and gradually incorporate our eggs and vanilla essence. The scraping on the sides of the bowl. Just ensure even mixing. Alright and as most of it's incorporated then you could slowly increase your speed. Just going to mix our liquid. We have some lemon juice going into some evaporated milk. So our lotus cake flour that's been pre sifted. We're going in with some salt, baking powder, lion brown baking powder, baking soda and freshly grated nutmeg. Sulfur just to enhance all the flavors. Baking soda and of course the Lime Brand Baking Powder to give the cake that you know signature light fluffy texture and the nutmeg you know just for some added flavor. So we just want to mix that in. And what we're going to do now we're going to just alternate between dry and liquid to your cake mix on low speed. Just going to add in about a third Get that incorporated. Same thing with the milk about a third. Again, really slower. Some more liquid. Finish up with a flow the liquid. Now just as before just going to you always want to clean as you go right? So just scrape it on the sides of the bowl. Now of course you you could feel free to stop your mixer and do this one at a time. Now you just want to mix until everything is evenly incorporated. You don't want to overmix. Just raising this up. The highest just for a quick final mix. Alright so the last thing to do is we're going to fold in our mixed fruits. So here we have a combination of the colored mixed fruits regular raisins and some golden raisins. Now I mean if you just want to go with the classic mixed fruit as totally up to you. But we just want to quickly fold it because you don't want to reduce the volume or take out any air from the cake. Or take out too much air. We will take out some of you. Yeah. So we just want to give it a quick fold. And you want to be sure to wash your fruits clean. Get that that that glaze a sugary glaze off of it. Once you wash it, allow it to dry. Some people toss it in flour. Um you don't really have to. Wash it. Allow it to dry and gently fool into your mixture. That will help to prevent all your fruits from sinking. Some will sink. Really not much you can do about that. Yeah. So we have our oven preheated at 325 degrees Fahrenheit. What we're going to do now is we're going straight into the oven and we're going to let this bake for roughly an hour. Alright, so we at the 30-minute mark here with our fruit slice. So, I just set the time again for 20 more minutes and what we're going to do now, we're just going to slowly open because we don't want cold air rushing in Gonna be slow here. And we just going to rotate. So you still get a little jiggliness in the middle. That's perfectly fine. You're only halfway through. Right? Put it back in. And we're going to let it go for another 20 minutes and then we'll check it. Alright so 15 minutes has elapsed. So time to check our fruit slice. Still looking a little liquidy in the middle. Oh yeah so you going to have to stab it all the way through so you could see. Alright so here we have our fruit slice. So before I take it out the oven I already stabbed it once but I'm just going to stab it again to show y'all. So this is what you're looking for. Clean knives. And then another key sign. So like on the sides here. So it's a pull away from the pan. Has another key sign to tell you. See? To tell you that it's done. So what we want to do here is you want to just let this cool for about 5 minutes or so in the pan. And then remove it from the pan. We're going to place it directly onto this wire rack. And let it cool completely before we slice. Yeah so we're just going to leave it for about 5 minutes and then com bat it. Alright y'all so five minutes has passed. So just to be safe and it's going to run my spatula. Along all the sides. You see the cake already? Moving in unison. So should come out. Now I mean in theory this should pop out. How hot is it's okay. So I need to hold this. Lovely. There we go. Alright, so what we're going to do now is you want to let this cool on completely to room temperature before you slice. Don't rush the process. Alright, so we're just going to let this cool and we'll come back to it. Our fruit slice is fully cool so it's time for us to slice. Gonna use a bread knife for this. Preferably a serrated one. If you have one with a offset handle I'll be ideal. There you go. Alright y'all. So we here here at the end. So as you could see we have our fruit slice. All our fruits did not sink to the bottom. Got those classic Christmas colours. Red, green, golden brown crust. Can't get better than that. Be sure to send us pictures, videos, feedback when y'all try the recipes. We love hearing from y'all. Alright? Bye.

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Korean Bread 🍞😋