Vanilla BIRTHDAY CAKE Recipe w Buttercream Frosting 2nd Birthday! Gemma's Bigger Bolder Baking 113

Hi Bold Bakers! Its kind of hard to believe
but Bigger Bolder Baking is 2 years old today and we are going to celebrate by making the
most impressive vanilla birthday cake with buttercream frosting. So lets get baking.
Over the last two years, weve built up a really good repertoire of recipes but today
I want to show you a master recipe for vanilla cake and for buttercream frosting. They are
two recipes that every bold baker must have to hand. Were going to start out by mixing
together our wet ingredients.

In a jug, add in your egg whites, a whole egg, milk, and
vanilla extract. And then just whisk them all together until theyre combined. Ok
thats our wet ingredients. Were going to set these guys aside and get started on
our dry ingredients.

For our next step, Im going to mix my cake on my stand mixer, but
dont worry, you can also mix this cake easily by hand. Into my bowl, Im going
to add in my flour, sugar, baking powder, and salt, and then just give them a quick
mix up with a spatula. Into our dry ingredients, were going to add in our cold, cubed butter.
So now were going to turn on our machine to medium low speed and were going to let
the paddle actually work the butter into the flour and youre going to end up with fine
bread crumbs. Now I know this technique is a little different from what weve done
before, but adding in the butter this way, it makes it nice and small and gives your
cake a different crumb and makes it nice and buttery.

And remember you can also rub in
the butter by hand no problem. And this is what it should look like. There are some little
lumps of butter, there are some finer pieces. This is perfect, this is what were looking
for.

So now were going to turn our machine back on to medium speed and were going
to add in our liquid. All were doing here is mixing until our batter forms and theres
no more lumps. It only takes a minute or two. And there you have it, thats our cake batter.
You want to run a spatula underneath to make sure theres no dry bits, but thats what
were going for.

Ok great, now were going to take this batter and get it into our cake
tins. So Im baking our cake in three, six inch tins because I want to get it nice and
high. But dont worry, you can also bake it in an 8 or 9 inch tin and also, it can
be baked in cupcake tins. Into a buttered and lined tin, divide your cake batter evenly.
You also dont have to use three tins like I am.

You can always bake it in one and just
slice your layers. I can already tell these cakes are going to be big and bold, I cant
wait to see them. Were going to pop this guy into the oven now at 350 degrees Fahrenheit
or 180 degrees Celsius until theyre firm on top and lovely and golden brown.
While the cakes are baking, were going to get started on our buttercream frosting.
Now I know a lot of you find buttercream frosting hard, and I found it hard when I first started
baking. But if you just follow my tips and techniques, I guarantee you will have a fool-proof
buttercream frosting every time.

Im going to put this recipe with instructions and the
recipe for the cake on biggerbolderbaking.Com. Into your stand mixer, add in your room temperature
butter. A really important tip is that your butter is room and soft but not melting. You
want to get a nice texture.

Were going to turn on our machine to medium high speed
and cream up your butter. You want it to get nice and fluffy before you add in your sugar.
You can also make this frosting using an electric hand mixer, but its very difficult to do
by hand. This is what you want your butter to look like. Its pale, its grown in
volume, it is the perfect texture to start adding in the icing sugar.

So now were
going to turn back on the machine to medium high speed and were slowly going to add
in the sifted icing sugar spoonful by spoonful until its all gone. If I can give you one
bit of advice about adding the icing sugar, dont let the spoon get too close to the
paddle because Ive done that many times. Ok great its looking good. All of our sugar
is in there.

Its kind of grown in volume. Its nice and soft. So were just going
to go in with a spatula and scrape down all of that icing sugar. Perfect.

So to flavor
this, were going to add in some vanilla extract, some salt, a little bit of milk,
and also I have some vanilla seed so Im going to add them in there too. Itll make
it look really nice. Now that weve got our flavor in there, Im going to turn the
machine back on to high speed for around 3-4 minutes and let it all whip up and then were
ready to go. This buttercream recipe can be made in advance and be kept in your fridge
for up to two weeks so its really great.

Ok I can tell that this is done. Look at this.
This is how your buttercream should look. Light and fluffy, white, full of air, and
thats the reason we beat it up so much. Some people say to me that their buttercream
frosting tastes like butter, it absolutely should not.

It should taste like air. And
thats the reason we keep on beating it. If it still tastes like that, then keep it
going on that machine. This is perfect, it tastes like a fluffy vanilla cloud.

Its
going to great with our cake. I just heard our timer go off there so were going to
set this aside and go check on our cakes. These cakes look great, theyre a lovely
golden brown on top and theyre nice and firm in the middle which says that theyre
done. And you can also tell because its pulled away from the edge of the tin.

So this
is my favorite part, the decorating. When everything comes together. Now I made this
cake yesterday because its always best to decorate maybe day old cake because it
doesnt get as crumby and it looks much better. Also, you can make this cake in advance
and freeze it, have it in the freezer for maybe three weeks and then pull it out whenever
you need it.

Before we start frosting our cake, were going to even out the layers
to make sure that everything is level and smooth and it frosts much better. So if you
have a little bump on top like I do, take a knife and just cut as straight across as
possible. And then just remove that lump and then you end up with a nice level top. Now
that we have our cakes leveled off, were going to start to decorate.

I actually like
to decorate mine on a little bit of a turntable because it makes it really easy to frost.
If you dont have one, dont worry about it. Put a nice dollop of buttercream in the
center of your cake. And then with your spatula, were just going to move it all the way
around to the edges. I like my buttercream to be nice and thick.

And try to get it as
even as you can, I know its not easy but you know what? The less you think about it,
the better of a job youre going to do. Now go on with your next layer and just continue
frosting as before. Ok now on with our last layer. Now what I like to do is use his bottom
as his top, so you get a lovely even layer when it comes to decorating.

Just look at
that, it looks fantastic. So our next layer is our crumb layer. Now this a really important
step because it catches all of the loose crumbs so it wont make its way into your final
decorating of your cake. So all you want to do is put your frosting on top and work it
around the top of your cake all the way down the sides.

Were just doing a thin layer
all over trying to catch any loose crumbs. This is just a rough layer. What this also
does is make your cake nice and straight and even, which is something I had trouble with
cakes in the past until I started doing this method. As you can see, its catching up
all the crumbs because we dont want those in our finished product.

And that is our crumb
layer. It actually looks pretty good right now. But what were going to do is take
this cake and pop it in the fridge and let this icing go cold and set. Itll take around
20 minutes to half an hour.

Itll make it much easier to decorate on this once its
cold. Our cake has been in the fridge for half an
hour and our crumb layer has set. You can tell because its nice and firm underneath
your finger. Now were going to go ahead and put on our last coat of buttercream frosting
and then were going to cover it with sprinkles.

I always like to start at the top of the cake
decorating so I can work it down the sides. And like I said before, the faster you move,
the better your result. Continue around the cake with a nice thick layer of buttercream
frosting. We have every patch, every little space of cake covered in frosting.

It doesnt
look perfect but dont worry about it, our next is to cover it in sprinkles and as we
know, sprinkles cover a multitude of sins. To decorate your cake with sprinkles, start
by pouring them all over the top and then for the sides, youre just going to have
to take handfuls of sprinkles and pretty much just throw them at the side of the cake and
make them stick. One important tip is to put a baking tray down underneath the cake so
it catches all of the sprinkles so you can just reuse them and throw them back on. Now
Im pretty sure you can already see why I love this method, of decorating.

Number
one, because its super easy. Number two, because you dont have to be a perfect cake
decorater to be able to do this. It is a great way to decorate an impressive cake. And there
you have it, in just minutes you have a big and bold birthday cake.

It looks insane. The
thing about this cake is that it doesnt need a whole lot so Im just going to pipe
some rosettes of buttercream on the top. And then look at this. How fantastic, what a great
celebration cake.

Perfect for bigger bolder bakings birthday, perfect for your birthday.
This technique for decorating with sprinkles is so fast and easy, I know youll be able
to recreate it. Now Im going to cut out a big slice. With a serrated knife, cut yourself
a generous slice of this beautiful cake. Look at all those layers and those sprinkles.

I
love the colors and the contrast. It looks fantastic. This cake is soft and moist and
the taste of vanilla is just gorgeous. It reminds me of birthday cakes I used to have
when I was growing up.

Thank you so much for the great support over the last two years
and being part of the bold baking community. I couldnt have done it without you. 2Nd
Birthday! Yay!.

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Tia Mowrys 3 Easy Microwave Mug Cake Recipes Quick Fix

- Sometimes you just get that
urge to want something sweet and there is nothing
easier than mug cakes. (Upbeat music) The first one is my brownie caramel swirl. Alright. So what I have right
here is a mug of course.

And I'm telling you guys,
this is so incredibly easy. I don't know about you, but I have a lot of late night cravings,
you know, cause I am pregnant. But sometimes you don't have to be pregnant to have a late night craving. You want that sweet craving now and you don't have the
time to bake a cake.

So I have the solution for you. In my mug I'm gonna add hot chocolate mix. Flour. These are like all of my dry ingredients.

Sugar. Baking powder. And salt. I'm gonna mix this all together so that everything is
incorporated and combined and I'm gonna move on
to my wet ingredients.

Okay. I'm gonna add some milk. And this is just regular milk. For another option you
can use almond milk.

Add vegetable oil and vanilla extract. All of these measurements
are in the description below. A lot of my late night cravings as of late have been chocolate, so this
brownie is just like perfect. (Laughter) I just have to be really honest with you.

Sometimes I've been giving
myself little excuses because whenever I eat
something sweet the baby kicks. And you know, I want to feel
like she's doing okay in there and I want to like, you
know, hear from her. So whenever I eat something sweet I'm like oh hey, there you are. So that's my little excuse.

I'm gonna add some
bittersweet chocolate chips. And these are bittersweet because there's a lot of sweetness
going on already. But what's really cool about
this is once this melts down, you'll just get some really nice bites of some ooey, gooey, chocolate-e-ness. If that's a word.

How do you spell that? Chocolate-e-ness. I'll let you guys figure it out. (Laughter)
I can't have my brownie caramel swirl
without my caramel. This is like my favorite part.

I just kind of put it
right there in the middle. I'm just gonna push it down. Deet, deet, deet until
I can't see you no more. (Laughter)
Bye bye, caramel.

See you later. One thing I love about this brownie is when I kind of dive into
it I'm gonna have this really nice kind of caramel ooey goodness. And guys guess what? That is it. It is microwave time.

You're going in there, buddy. For 90 seconds. (Clock ticking) (ding)
Look at that. I mean, it looks exactly like a brownie.

But it's really hot, so you want to let it cool for a minute or two. You can also add your favorite toppings like whipped cream, icecream. I'm gonna go diving for that caramel. Oh my gosh.

This looks so good. (Laughter) See, if I'm singing or dancing with food or around food, you know that it's bomb. (Clinking) Oh. Oh my goodness.

Oh my gosh. Mm. This is so good. Can you tell that I'm spazzing? (Laughter) This is so good and so easy.

And I have more for you. Yes. Today is a good day. Hello? Yeah.

You would like a banana mug muffin? Okay. Yes. Coming right up and I swear
in only like 90 seconds. Okay? Alright, I'll talk to you later.

Bye. Now onto my banana mug muffin. I don't know about you,
but I love bananas. Bananas, bananas.

Who doesn't love bananas? I love bananas. (Laughter) Okay. So it's really important
that you use a ripe banana. You know how you always kind
of have the lonely banana that's just like all by themselves? Well guess what? You're not gonna be lonely anymore.

We're gonna use you. Okay, so I'm just gonna
use half of a banana. Just gonna mash it with my fork. Don't be afraid to just get in there.

And that's why you want a ripe banana, because you want it to be soft
so that you can mash it up. I'm gonna move on to my wet ingredients. Add some milk, some butter, melted butter. Awesome sauce.

Egg. Lovely. And vanilla extract. Give this a stir and mix it all together.

This banana mug muffin,
it's perfect for like those mornings that you want something and you kind of have to get out
of the house rather quickly. Or again for a midnight snack. Now on to my dry ingredients. Add flour, baking powder, and sugar.

Make it nice and sweet. Give it a little stir. There we go. I'm gonna add some
semisweet chocolate chips and some walnuts.

Give it a little stir. Ooh, yes. Pop it into the microwave for 90 seconds. Oh.

It smells so good. Again, you can add whatever toppings you want on top of this. You can add some more slices of banana, some more walnuts, or some butter. You know what I mean? Butter, butter, butter.

Look at that. You look fantastic. Oh my gosh. Mm.

(Laughter) Uh. The chocolate and the banana
is like a perfect combination. And then you get that
crunch from the walnuts. I will be ready to tackle
on my day with this.

Next up, my gluten free lemon mug cake. I'm gonna start with my
dry ingredients first. I'm gonna add some almond flour,
baking powder, salt, sugar. Give it a little stir so that everything is mixed together nicely.

Now on to my wet ingredients. Add some egg, coconut oil. You can't have a lemon
mug cake without lemon. Lemon zest and juice from half of a lemon.

It's so refreshing. Lemon cakes are like perfect
for spring in my opinion. They're so light and fresh. I think we all know
what time it is by now.

It's microwave time. (Laughter) (clock ticking)
And we wait. (Ding)
Amazing. The finishing touch to my lemon mug cake.

I'm gonna add some whipped cream. I love me some whipped cream. Top it off with a slice of lemon. Ah.

Oh my goodness. This looks so good. Mm. Mm.

Oh my gosh. This is so delicious. Mm. I love cake.
(Laughter) So guys, these are some
of my favorite cakes.

Let me know what your favorite cakes are in the comments below and who knows? Maybe it'll be showcased
on one of my videos. Tia Mowry's Quick Fix. Make sure you guys subscribe
and I'll see you next week. (Upbeat music).

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Yalanji Recipe - Look and Cook step by step recipesHow to cook Yalanji Recipe

Finely chop the onions, parsley into small pieces. Chop the tomatoes & keep it aside. In a large mixing bowl, add
the washed egyptian rice & chopped tomato. Combine together chopped onion, parsley, tomato paste, pomegranate syrup,
olive oil, dry mint leaves, cinnamon power & white pepper powder.

Add both lemon salt & sea salt & mix
them well till all the ingredients are combined. Peel the potato skin & cut them into slices. Peel the carrot skin & cut into slices. Take a vine leaves & place in the board.

Stuff the rice mixture & roll it firmly. Take a heavy bottom saucepan & arrange the base
layer with sliced potato & follow by carrot slices. Add the mint leaves now arrange the vine leaves & roll closely &
cover with plain vine leaves. Add water & place the lemon slice & add salt on the top.

Cover the lid. Cook for 2 hours or until the water is evaporated. Now place the cooked rolls on the serving plate. Garnish with lemon slices & serve.

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Mirror Glaze RecipeHow to Make a Mirror Cake Recipe

HI everyone and welcome back to my channel.
Today Im sharing with you how to make a Mirror Cake. A mirror cake is a cake covered
with a glaze that sets with a reflection, hence the term mirror. There are a tonne of
different designs, Im going to show you how to create a marble like effect. You dont
need any special equipment to make this cake, and its not too difficult either so let
me show you how to make it.

The first thing you need to make a mirror
cake is a cake. You can really use any type you would like, chocolate cake, cheesecake,
Ive chosen to make a strawberry and white chocolate mousse cake, you can find the recipe
in the information box as well as on my website. Make it the day before and place it into the
freezer to freeze overnight. The frozen cake is going to help to set the glaze.

When you are ready to make the glaze measure
out the white sugar and place into a medium sized saucepan. To the sugar we are going
to add sweetened condensed milk as well as water. The sweetened condensed milk is the
most important ingredient in the glaze, its what going to create the reflection. If you would like to make this mirror cake
you can find a printable recipe as on my website, just click the link on the screen.

Place the saucepan over medium low heat stirring
occasionally to dissolve the sugar. While the sugar, condensed milk and water
is heating up, in a small bowl measure out 2 tablespoons of powdered gelatin and pour
over half a cup of cold water. This will swell the gelatine, allowing it to dissolve in the
glaze much easier. If you are vegetarian and would like a substitute for gelatin try using
agar agar.

Mix the the water and gelatin together with a spoon and leave for a few minutes. Stir the sugar, condensed milk and water until
it just begins to simmer and turn off the heat. You will notice that the sugar has dissolved
and the liquid has become a lot thinner. Spoon in the swelled gelatin, it should have soaked
up the water by now, becoming quite solid.

Stir it into the liquid until it has completely
dissolved. Into a medium sized mixing bowl, pour in two
cups of white chocolate chips. Make sure to use chocolate chips or cut the chocolate small
so it will melt a lot easier. Pour the hot liquid over the white chocolate and leave
to sit for about 5 minutes to allow the chocolate to melt.

After 5 minutes use a whisk to gently mix
the glaze until the chocolate chips have completely melted, this will take a few minutes. Be very
gentle to not put any air into the glaze as this will create air bubbles on the finished
cake. If there is the odd bit of chocolate left over, dont worry well put it through
a sieve. Now you can add your colouring.

Im using
a red gel food colouring as my cake is strawberry and white chocolate flavoured but its completely
up to you what colour you use. Well create the marble effect when we pour the glaze over
the cake so just choose your main colour at the moment. Stir the colour into the glaze. If you can
still see chocolate chips in the glaze at this point now is a great time to pour the
glaze through a sieve to remove any lumps.

Before we pour the glaze it needs to cool.
The ideal pouring temperature is around 35-37 degrees celsius or about 90 degrees fahrenheit,
basically body temperature. So how to do you know its at this temperature?
You just use your hands to feel the outside of the bowl. It shouldnt feel hot, or warm,
but also not cold. Just a very very cold lukewarm.

Remove your cake from the freezer and place
onto a cup that is sitting in a tray to catch the drips from the glaze. Begin to pour the glaze over the cake, it
will run down covering the sides. A lot of the glaze will drip off, but you should get
a good coverage. To create the marble effect use gel food colouring and add a few drops
to the top of the cake.

Use a small off set spatula to smooth over the cake, spreading
the gel colouring. The glaze will still spread down the cake, making the effect look more
authentic. Leave the glaze to set for 3-4 hours before
cutting into the cake. I hope you enjoyed this recipe.

If you make
this mirror cake please send me a photo, I. Would love to see your design as no two will
ever look the same. Thank you for watching and I will see you in my next video. Bye..

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LEMON LAVA CAKE RECIPE

- Don' be scared. Don't be mean. Today you're gonna need a ramekin. Hello, everybody.

It's Barry here. Welcome to My Virgin Kitchen, the YouTube channel that
inspires people apparently. Welcome. I hope you're well.

Today, we're making a lava cake, and not just any lava cake, no. You see the chocolate
lava cake very often, but no, we aren't doing that. No. No.

Insisting, no. We're doing a lemon lava cake. That's a combination of lemon curd and it's got some white chocolate in it. So you're still getting
that chocolatey goodness, but mm, with a citrus burst.

You're gonna love it. If you're not on the My Virgin
Kitchen website right now, head on over for the full method writeup, ingredients, all that stuff. Without further ado, let's do it. Okay, first thing you need is a ramekin, and we've all been there before, right? It's Christmas day.

You go around to relatives
for Christmas dinner, you have to take a chair around. But generally when it comes to cutlery, sometimes they're running out too, yeah? So, you know, you go
and have a nice glass. You've got three glasses, and some of you end up
drinking out of like a jug or, I don't know, a kettle or something. This is my example in ramekins.

So I used to have four of
these, but I've still got two. So that's cool, all right? I've also got this ramekin and this one. So I'm kind of creating Christmas Day in the form of ramekins right now. I guess my point is, it doesn't matter.

And now I sort of wanna like play music. (Barry vocally imitates a beat) Meanwhile, back to reality. All I'm going to do
here is get some butter and just grease the insides
of all of me ramekins. Ramekin.

They're all like different
depths and sizes, so they might bake
differently to the other ones, but that's all good. These ones are actually quite dainty, but they have a nice curve on them. Those of you that are
concerned about the aesthetics of your fondant, this one's
for you, but there we go. Lubricated, greased, good.

So all I've done is put these
ramekins on a baking tray, and we'll just put it to
one side for a minute. All right, out appliance of choice is going to be the microwave right now. Cha-ching! Just bring you down. So in this bowl right here is some butter and some broken up white chocolate, okay? We're just going to shove
it in the microwave together and do this on very,
very short blasts, okay? We don't wanna burn the chocolate or make it all bubble away.

Just maybe 10 to 15 second blasts, stirry, stirry, stirry. All right, 15 seconds, and I can just start to hear
the butter starting to sizzle. So what we can do is use the residual heat in the bowl or the butter, and of course be careful not to spill out. So I'm trying to show you
just to mix it through, let the butter break down that
chocolate a little bit more.

It's amazing how even though
this isn't in the microwave, it can still melt the chocolate. So this is really important. It keeps it moving as well. Otherwise if the chocolate's
settled at the bottom, you'll just like, burn it.

I've one that before, trust me. Not good. (Microwave beeps) Another 15. Wow, I shut that microwave
aggressively there.

Cook! Just gonna top it off with another 30 seconds,
just in case I need it. Little bit more. See, it's starting to break down. It's getting a bit more creamy now.

You get the idea. I'm going to keep doing
this until it's melted, and I'll let you know how long it took. Okay, so there we go. Love how Michael Jackson's slipper is just casually hanging
out in the background.

Using him today. I love how this is actually
starting to look a teeny bit lemony, even though there's
no lemon in it whatsoever. But as you can see, this will taste very,
very nice, by the way. Basically butter and white chocolate.

But it's nice and smooth now. So that's good. So let's take this smaller bowl out of the way and come
to this bigger one. We've got some icing sugar here.

So I'm gonna get that in first so the cloud, you can see that there,
whoo, is not as bad as it would be if I chucked
it in towards the end. We'll then pour our white
chocolate butter mixture on top of it so it sort
of grabs that icing sugar almost straightaway. When I say icing sugar, for those of you in other countries, that's
also confectioner's sugar. Some of you guys, my gosh,
what's this icing sugar? That's crazy.

Actually in that voice. That's my thing. I think that all of you
have that voice, okay? We're also going to add
in some plain flour. As it's a lemon lava cake, we're going to add in a good
tablespoon of lemon curd.

I'd actually quite like to do a recipe on how to do your own homemade lemon curd. This is just one from a store. Little drop of vanilla extract. The zest of half a lemon.

We might save a little bit at
the end, just to garnish it. Push that in. Nice. One egg, two egg.

One extra yolks, and two extra yolk. I feel like I should make
an egg pun right now, so we'll just go for the
simple one, cracking. Or eggs-cellent. All-righty.

We're just going to whisk
this all together now. We're going to break down
the kind of jellyness of the lemon curd, whisk
together those eggs, the wetness of all of that, with the dryness of the
powdered sugar and the flour. Get it all combined. Of course we've got that
butter and chocolate in there.

So we really wanna
whisk this through well. At first, just let it mingle like that, but then really... See that? Give it some elbow grease, baby. Try and get all the lumps out.

Feeling that burn. It's doing well, and the dogs all right just
chilling out down there. Playing the floor is lava
with a cardboard cutout is just a bit boring, really. You just carry it.

I'm not sure why I've had
a chopping board there for the whole video, but
we'll just go with it now. And also I'm not sure why I've
added it to a measuring jug. You don't have to, but why not, just to make it easy to pour. So remember these I
lubricated with the butter? Why do I use that word, lubricated? So we just pour that into the ramekin.

Ooh, I might not have
enough for all of 'em. No, I'm not. I made a bit of a mess. Okay, this one isn't going to get to go to the Christmas party.

He can come back in New Year's Eve. If you're interested, that
made just under half a pint of the mix, so you can
quite easily double this up if you wanna make more. But three's good. I mean, I'm may eat these for myself.

I'm hungry. In they go for 15 minutes. What we're looking to do is
just get the tops nice and firm. You can see my foot.

All-righty then, just while that is in the oven, thank you so, so much to
everyone that has ordered my book so far on Amazon
and left a nice review. It means so, so much. If you have got the book
and not left a review, if you do go on Amazon, just
leave me a quick review. It would mean the absolute world to me.

More people could discover the book too. Also don't forget every Sunday, I upload a new My Virgin Kitchen podcast. Lots of fun and banter
there with Mrs. Barry, friends, and family.

You guys are loving it and listening to it on your commute and stuff. Third of all, if you're not
subscribed to the channel, which some of you are. You watch the videos are
aren't actually subscribed or following me on social media for loads of behind-the-scenes
bits and bobs, please consider doing so. Fourth of all, check out my other channel, The Barrys Behind the
Scenes, so you can find out about recipes before anyone
else and get to know my life.

It's kind of like a budget Truman Show. And fifth, whether I do this
on the Barrys or another channel, I was thinking of
starting My Virgin Life, where basically, I'm not
very good at anything, and obviously cooking is quite good now. For example, I've just ordered a ukulele. I don't even know how to read music.

So I was thinking of picking up a camera and me showing you guys like, my first challenge is learning
to play a song on a ukulele. Then it might be a Rubik's cube. It might be whatever. I quite like that idea.

Wiring a plug. Being a good dad. (Barry gasps) I don't know, I just wanna
keep this channel very foodie with lots of other new characters
coming onto it as well. So, it's just an idea.

All right, I've just taken
them out of the oven, and I'm just going to show
you the one we have got. Slightly lightly golden
brown top on there, like so. It hasn't spilled out, which is all good. Just leave it to cool for
like, three or four minutes.

And what I will just do
is get a pallet knife and just loosen it from the sides, just working my way down. So I've got my little plate here that I intend to serve it on, and I'm gonna just stick it down on top, turn it over, whoa, like so. All right, twisting it a little bit, tappy tappy tap, sandcastle style. And hopefully, hey, it's popped out.

Little coat in icing sugar. That's actually quite a lot. Little extra lemon zest. And why the heck not? Now, I can see there was a
little hole on the top there where it was trying to burst out.

So if I just do a little nick down here, hopefully, there you go. There's our lava cake. See? That's pretty awesome. I'll just try with another one.

This time, I'll use the board. Ooh, oh, look at that. (Barry laughs) I didn't even need to do that one. Well, maybe this one's
slightly more well-done, 'cause of the metal.

Either way, again, icing sugar on top. Let it snow, let it snow, let it snow. Lemon zest. I'll get some on this side as well.

There you go. I love it now. And for this one, let's go for a bit more of an aggressive cut. I'm going to go right in, and then go right through it, okay? So hopefully...

Ah, you see that? Look. There's that lava filling in that lemon lava cake. Here we go. Oh, my word.

That is like, citrus heaven. Oh my gosh. That is so smooth, and just enough citrus. It's not too over-apparent, and then you get that white chocolate...

It's kind of like a creamy hit. I love it. So there we go, that was
the one off the board, and this one's still completely untouched. We've got that gooey lemon
filling wanting to pour out.

I would say, keep in mind
whichever type of ramekin you use. Obviously the metal ones can make the outside a little browner, but either way, it tastes good, and that lemon does just ooze out. So play around with the recipe, and let me know how you get on. But that is it.

If you try it, send me a picture @MyVirginKitchen on any social media. I love to see your pics, and I'll like and retweet
them, all that stuff. Don't forget to subscribe
for regular recipes and food fun and let me know down below any recipe you wanna see next, and I'll see you again next time..

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VEGETARIAN QUINOA CHILLI RECIPE

Howdy folks how's it going welcome to my virgin
kitchen today i'm showing you how to make a vegetarian quinoa chilli good times.
Looks amazing right and i've had so many recipe requests come through at the moment I decided
to merge a couple together so i've got Craig Wigmore, Skitzyskitzo, Sina Mandarina, SpiritHolly
amongst others who have asked me to make recipes with quinoa vegetarian recipes and a healthy
chilli so i've merged these together and it's bloomin good. It's cheap. It's filling, it's
quick, it's easy, it's delicious, it's so customisable you can add meat in it you can
make it vegan by not adding the sour cream at the end all that stuff it's cute to look
at, it's pretty, it's cute actually it's not as cute as Chloe trying to sing vanilla ice,
Chloe can you say ice ice baby, ice ice baby yeah!
But it is really good I hope i've sold it to you my kids absolutely loved it at the
end hence the reason I made mine kind of mild if you wanna have a go at making this hit
pause on the video now write all these ingredients down lets do it.
First up we're gonna work on our quinoa now I don't know if it's just me whenever I see
the word quinoa I don't wanna say quinoa I. Wanna say key knower it's like mentally i'm
like key knower key knower key knower not someone who knows loads of stuff about keys
hi would you like to know something about keys, no just quinoa just I dunno....
Plonk your water into a saucepan and then add on top your rinsed quinoa you want to
put this onto a low flame on your hob and then cover just simmer it for a good 15 minutes
until it's all fully absorbed.

So while that is happening grab yourself a large pan add
in your oil to get it nice and hot before adding in the chopped red onion you wanna
let that soften for a good 5 minutes before tipping in your chopped garlic, cumin and
chilli powder mixing it together until it's nice and coated.
And just to re-iterate I made this nice and super mild you might wanna ramp up those flavours
it's all about customising it and making it the way you want it to taste good times. So
give the onions, garlic and spices around about 1 or 2 minutes together to get it nice
and coated before adding in your tomatoes your mixed beans with a little extra water
from the tin, your peppers and courgettes, oregano and a good grinding of black pepper.
Give it a darn good stir together and let it simmer away for a good 15-20 minutes for
all those flavours to mingle together. I went quite leniant with my peppers too I went for
some sweet bell peppers along with some standard ones these are really sweet with a nice crunch
to them but if you really want to ramp it up you could use scotch bonnets anything like
that make this dish your own that's what it's all about. Once you are happy with the texture
of your chilli pour in you quinoa and sweetcorn stir it all through so it's nice and combined
and then warm it through for around about 5 minutes so it's all nice and combined under
a low flame.

All I did was grab myself a funky little bowl,
a darn good spoonful right in there, sprinkled on a little bit of grated cheese, some sour
cream and a little sprinkling of fresh chopped coriander so so good I loved it it was stonkingly
good those little beads of quinoa so so good just working their way down there, the kids
loved it too. Chloe is that nice? Hmmmm oh my goodness look
at that mouthful boom. Phoebe do you like it? Yeah. How much do you like it out of 1
and 400 100 million thousand 80 thousand.

Ooooh my goodness guys this is bum smackingly
good the quinoa is sort of filling all the gaps it's holding and bringing together all
those flavours it's got an amazing texture on it too. I'm loving it and you know what
the next day it's probably gonna taste even better I don't know why it does that it's
probably the flavours mingling together even more but i'm loving it and I really hope you
give it a try if you do send me a picture on instagram and twitter and facebook all
that stuff @myvirginkitchen and if you enjoyed this video don't forget to give it a thumbs
up share subscribe comment all tha stuff helps the channel grow and i'll see you again next
time..

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Keto Chocolate CakeFlourless Chocolate CakeHeadbanger's Kitchen

Horns up and welcome to a brand new episode
of Headbangers Kitchen. Now very recently I posted a photo on my Instagram account
of this delicious Keto chocolate cake. Remember that? Do you even follow me on
Instagram? If you don't follow me I'm @Demonstealer. Anyway, this cake was made by my amazing girlfriend Deepti, who refused to be on the show by the way.

But you can
follow on Instagram as well she's @Deeabolique and she made this fabulous chocolate Keto cake, so we decided we're going to make it for you guys on today's
episode. So let's go and make that delicious Keto chocolate cake. Now for this recipe we're going to need 200 grams of dark chocolate, and you've gotta make
sure it's really dark so that it doesn't kick you out of Keto, 100 grams of
butter, 100 ml of cream, 5 tablespoons of Truvia or whatever sugar-free
substitute you use and 4 eggs separated into yolks and whites. Now
it's time to make this Keto chocolate cake and I think a lot of you might be
wondering, is this going to kick me out of ketosis because the Lindt chocolate or
any chocolate that you're using has some amount of sugar, but if you eat one slice
a day, you're fine.

So I'm going to put the macros for the first time in the
description box below, do check it out. Anyway enough jibber-jabber and wabble wabble. Let's go and talk about the cake; let's go make the cake actually. So we're going to
start by greasing our cake tin first and foremostmake sure you have a nice cake tin.

This is a 7-inch tin because I want the cake to be nice and high but
if you use a larger pan, no problem. It's just that your cake will be a little
flatter, probably. Once you're done with that we're going to preheat our oven to
about 150-160 degrees celsius and get preheated, basically. Preheating your oven is very
important.

The next thing we're gonna do is gonna get a double boiler going and
that's basically to melt the chocolate. If you don't want to do this, you can
microwave the chocolate in bursts of 30 seconds so we started the double boiler and chocolate is slowly melting and we're going to add our butter to this
now. 100 Grams of butter and let that melt slow and steady keep giving it a stir every now and then you want it to be nice and smooth You know, chocolate is quite temperamental, to be honest, so be careful with it. Once you've got a nice
consistency there, we're going to add in our cream and give that a good mix as well.
Now that the cream is also well incorporated, we're going to take it off the
stove and we're going to add in the Truvia.

Now, if you don't have Truvia, you can
use Stevia or any other sweetener that you like; just ensure that you taste the
mixture constantly so you know that it's sweet enough to your liking. So, anyway, now that this is done we're
going to keep this mixture aside and let it cool for a bit because if you add
your egg yolks now it'll become scrambled eggs so put it on the side and let it cool. And it's time to whip up our egg whites. Now I'm whipping it up without cream of tartar, but if you have some you can add a pinch of it.

Alternatively, you can add a pinch of
salt here as well and you can also, I. Believe, add two drops of lime juice, that
does the job as well of stabilizing the egg whites. You want to whip it to stiff
peaks, basically, and once that's done it's going to be incorporated into
the chocolate mixture. But before that it's time to add our egg yolks to the
mixture now.

We're going to add in one egg yolk at a time into our chocolate mixture and you want this to emulsify, that is the idea here,
which is why we're adding one yolk at a time. So slowly incorporate them one
at a time and finally at the end of it you have a lovely, delicious, rich, smooth
and creamy looking chocolate. For the final step of this we're going to add a
third of the egg whites and then we're just going to whip them in so that you have a nice
smooth mixture. This is just to loosen up the entire
thing and then we're going to add the remaining and whites in two batches and
we're going to slowly fold it in, so you want to see the motion, it's a nice folding
motion.

Don't get impatient and get aggressive
with it fold it in. And that's it! Your cake mixture is done. Now it's time
to pour it into the cake tin. Oh look at that, that looks so delicious.

Once that's done you want to smoothen
out the top of it, so it looks nice and clean, and now we're just going to put it
in the oven for about 30 minutes, or till the center is cooked and not jiggling. And
that's it! Look at that, oh my god, does that look
heavenly or does that look heavenly? Of course, don't be impatient, wait for the cake to cool
before you do all the cutting and portioning out, but yeah that's it. Your keto chocolate cake is ready.         Here it is, my friends.

The cake. It's been
cooled down and I can't wait to dig in. You know, being on Keto, dessert is one of
the things that you miss so this I hope it's great Oh man, oh wow that is a beautiful hit
of dark rich and sweet chocolate and I. Can't describe...

And this is still
slightly warm so it's got that little fudgy vibe to it and I can't wait to put this
in the fridge and let it cool down because I love cake cold for some
reason. Am I the only one? Do you like your cake cold or hot?
But this is to die for! Look at that texture! It's so good. You guys please try this, let me know
what you think of it, let me know how it turns out. I wanna hear from you.

And you
know what, if you're not following me on Instagram yet follow me @Demonstealer and, of course,
Deepti, whose recipe this is, is @Deeabolique Follow us both and we'll bring you more
Keto recipes. So till the next time, cheers and keep cooking. See you soon! Oh, and remember, one piece a day only, or you will probably go over your required carb limit for the day. I put the macros in
the description below, make sure you check it out.

It's also on MyFitnessPal, so
yep, good luck guys, cheers!    .

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How to Make the Most Amazing Chocolate Cake

Today on The Stay At Home Chef I'm showing you how to make The Most Amazing Chocolate Cake This is the kind of chocolate cake I image the fat kid ate in Matilda. It is so moist and so good! We're going to start by preheating the oven to 350 degrees F. And then I'm going to show you how to butter a 9-inch pan. Put some softened butter onto a paper towel and then spread it around the bottom and sides of the pan.

Make sure you get all the sides and edges You don't want this cake to stick. Then you can either pour in some all-purpose flour or, since we're making a chocolate cake, I'm going to use cocoa powder Sprinkle it in. Then shake the pan back and forth so you cover all of the bottom tap out the excess and I turn it so it gets all of the sides covered then make sure you give it a hard couple of pats and tap out all of the excess either into a garbage can or the sink and then just set those pans aside. You're going to want to butter and dust three 9-inch cake rounds.

This is going to be a 3 layer cake and it's amazing! Next, we're going to put together our batter. In a large mixing bowl, combine 3 cups of flour 3 cups of sugar 1 1/2 cups of cocoa powder 1 tablespoon baking soda 1 1/2 teaspoons baking powder and 1 1/2 teaspoons salt Give this a quick whisk to combine it. Next, we'll add in all of our wet ingredients. You can either continue whisking this by hand or switch to a hand mixer.

So pour in 4 eggs 1 1/2 cups buttermilk 1 1/2 cups hot water and 1/2 cup vegetable oil And then mix this all together. Now, you don't want to over mix this. You're really just looking to combine all the ingredients and make sure that there's no flour or cocoa powder left on the side. In fact, I like to finish it off by using a hand scraper just scraping the sides and the bottom to make sure everything got in.

Now we're ready to divide the batter among the three pans. I find that the easiest way to do this is to use a measuring cup and just scoop it in. I have found that it takes about 3 cups of the batter to fill each pan evenly. We're going to bake these in the 350 degree F oven for 30 to 35 minutes.

Make sure that you move the rack to the center so that you are baking the cake in the very center of the oven. This will ensure the most even baking. If you can only fit two of your cakes at a time, that's fine. You can bake the third one right after.

Once they're done, remove them from the oven and place them on a wire rack to cool Let them cool for about 10 minutes before turning them over and removing them from the pan. While you are waiting for the cakes to cool you can go ahead and put together your frosting Now, I've used all kinds of frosting for this cake. Including whipped chocolate ganache which is pretty good. Today we're making a chocolate cream cheese buttercream which happens to be my favorite.

Start out with 8 ounces of cream cheese in a bowl and add in 1 1/2 cups of softened butter Use a hand mixer to whip this together. Once it is light and fluffy add in 1 1/2 cups cocoa powder the kind of cocoa powder you use for this and the cake really matters Use the highest quality cocoa powder you can find. It really makes a difference. Mix this together.

At this point I always add in a couple tablespoons of milk. You may need to add more later. Frosting is a fickle thing so the amount of milk you add can really vary. So just eyeball it and trust yourself.

We're going to add in about 8 cups of powdered sugar total. I like to add it in about 1 cup at a time. In the end it should look a little something like this. Now I'm going to finish mine off with a scraper just to make sure all of that powdered sugar gets mixed in Once our cakes are cool we can put it all together with the frosting.

Trust me, this is the most decadent, divine chocolate cake. Now put on those fat pants and enjoy a slice of the most amazing chocolate cake! You can find the full written recipe in the video description. Be sure to subscribe to my channel and check out my other great cooking videos. There's over 100 restaurant quality recipes you can easily make at home so there's sure to be something that you like! See you later!.

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Vegetable PulaoQuick & Easy To Make Main Course RecipeEasy Rice RecipesKanak's Kitchen

Hey my lovely foodies! Welcome to Kanak's Kitchen Today I am going to show you a very easy recipe That is Veg Pulao. It is an easy, quick and healthy rice preparation with full of vegetables and spices in it This is one of the most comfort food which I feel everyone enjoy's in the meal. This recipe is requested by a viewer named Padma Gopinath. So Padma here is the recipe for you Ingredients First heat oil or ghee in a wok To this add the whole garam masala Bayleaf, then the cloves, cinammon stick Green cardamom and the black cardamom Smash a bit with your fingers Add the cumin seeds Stir this and when they are fried enough, add onions to it When onions starts to become little transparent, add in ginger garlic paste to it Saute it for a while Next add in the green chillies Again stir it Now put all the vegetables over here Potatoes, some carrots, cauliflower, peas and beans You can use any other vegetables of your choice Saute the vegetables for around 2-3 mins on low to medium high heat.

To this, add in the salt garam masala, mint leaves and the beaten yogurt stir well. To this add the soaked rice Saute it gently on low flame so that it's well coated with all the mixture Now I am going to pour in the stock or the water whichever you are using Along with the lime juice Mix it well You can check for salt over here Keep it on high flame for 2 mins Until all the moisture is taken up by the rice When you see very little water bubbling up on the top cover it with a lid and keep it on low flame for around 10 mins or until you see the rice is cooked through. You can press it with the help of your fingers and check whether the rice is cooked or not Now lastly I am going to sprinkle a few teaspoons of saffron soaked milk all over It's optional but I perfectly like the aroma of it Again I am going to cover it for just 1 more min On low flame. Now give it a gentle stir You can also use a fork to puff it up Now it is ready and I am going to serve it hot with some fresh coriander and fried cashews on top My veg pulao is ready and full of aromatic flavours and spices as we have used a lot of garam masala It tastes best when it is served with some chilled yogurt So do try this easy recipe and let me know your valuable feedback in the comments section below.

Hit the like button and subscribe to my channel Kanak's Kitchen for more and more of such easy recipes If you have any other suggestions, query or any other recipe, which you want to show on my channel Do provide the same in the comments section It's me Kanak signing off Bye Bye.

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How to make PancakesFluffy Pancake Recipe

This recipe makes the softest fluffiest pancakes
and most if not all of the ingredients you should be able to find in your kitchen. Pour yourself a cup of coffee and whip these
up for brunch this weekend. Start by measuring out a cup and half of all
purpose flour into a large mixing bowl. This recipe makes enough for 3-4 people so
if you are cooking for more just double the recipe.

You can find a printable version on my website,
or check the information box below for the measurements. In the same bowl as the flour measure out
4 teaspoons of baking powder. 4 May seem like a lot, but this is the secret
to getting the softest, fluffiest pancakes. As the pancakes cook the baking powder is
going to react and create an abundance of air, getting that perfect pancake texture.

Lastly to the dry ingredients add a pinch
of salt. You can add sugar here as well if you would
like, around a tablespoon, but I prefer to add sweetness with toppings rather than with
the actual pancake. Use a wooden spoon to mix the dry ingredients
together until they are combined. Set the bowl to the side.

In a smaller bowl to mix together the wet
ingredients. First crack in on large free range egg, followed
by the milk. Im using dairy but you can substitute with
soy or almond if you would like. To the egg and milk add in a 1/4 cup of cooled
melted butter.

Use a fork to mix everything together, making
sure the egg is well incorporated. This is optional, but I love a hint of vanilla. Add half a teaspoon of pure vanilla essence
and mix again. Make a well in flour and pour in the wet ingredients.

Fold the batter together with a wooden spoon
until there are no longer any large lumps.. Make sure youre not over mixing as this
will lead to your pancakes being quite tough. Ive kept these pancakes quite pain but
if you do want to add blueberries or chocolate chips, or any other flavourings now would
be a good time. When you are ready to cook the pancakes heat
a heavy bottomed pan like cast iron over medium low heat.

When the pan has heated add a small amount
of butter to the pan to melt. Scoop out about a 1/3 of a cup of batter and
pour into the pan. Leave the pancake to spread on its own
and cook for a few minutes. Youll know its ready to flip when air
bubbles start to form on the top.

If you are unsure just use a spatula to lift
up the side and check the bottom. Flip and cook for a further few minutes on
the opposite side. If your pancakes are browning a little to
quickly just adjust the heat. Place the cooked pancake on a plate and repeat
with the next.

You should get about 6 or 7 pancakes out of
this recipe so continue until you are out of batter. Top the pancakes with maple syrup and any
of your other favourite toppings. Send me a photo if you try out this recipe,
I would love to see your favourite pancake topping. Thank you for watching, I hope you enjoyed
this recipe and I will see you in my next video.

Bye..

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Egg less Rava Cake Recipe in Tamil with pressure cookerWith English subtitles

Hi, welcome to Raji's Kitchen. Today we are going to see how to make Rava cake (Egg less). Ingredients 1.5 Cup Rava, 1 cup Sugar(Powered) 3/4 Cup milk, 1/2 Cup curd, 1/4 cup ghee Measure everything with the same cup I measured with this one 1/4 tspn Baking soda, 2 pinch baking powder 2 pinch cardamom powder Tutti frutti as you like If you dont like it you can use nuts instead. Now lets see how to prepare rava cake First take curd and mix it hard   Mix it until it becomes very smooth Now add everything else one by one Rava   Powdered Sugar Ghee Add milk little by little     Mix it until in becomes very smooth The Rava i took today was very small If yours is big in size grind it in mixy Batter shouldn't be too watery or too hard Make it like this Keep it aside for 15 mins Its been 15 mins.

Lets open it now This Rava didn't observe too much milk If yours became too hard add rest of the milk and mix it well again I am adding just a little Now add Baking soda, Baking Powder And Cardamom powder If you don't like Cardamom smell no need to add     Add little Tutti Frutti     Mix it until it becomes like this Now transfer it into cake tin I have already applied Ghee inside the tin     Add little more Tutti frutti on the top Now we will bake it     Add two glasses of water into the cooker     Place a stand like this inside the cooker There should be 2 inch hap between the base and the stand I am adding little more water   Lets wait till the water boils The water is boiling now. Turn the flame down Place the cake tin inside the cooker.     It shouldn't touch any side Close the cooker and let it bake for 40-45 mins   Do not add casket or whistle   Its been 40 min. Lets open it To check insert a tooth pick or some stick into it   Its boiled now   Take it out and let it cool down Its cold.

Now transfer it to a different plate     Rava cake ready..!! :) :) If you like the video.. Like, Comment & Share   Don't forget to "SUBSCRIBE"  .

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Vegetable Curry, Indian Gourmet Recipe by Manjula

Today I will be making vegetable curry. This is an everyday basic recipe. Vegetables simmered with tomato gravy makes a very colourful and satisfy dish. This is a very delicious dish.

And can be served for any occasion. Vegetable curry can be served with any bread or with plain rice. This recipe will serve 3. For this recipe we need: 1/2 cup of green peas About 2 cups of cauliflower, cut in florets.

1/2 Cup of sliced mushroom 1 medium sized zucchini Cut lengthwise about 1 inch long. 1 Medium size carrot, cut into 1/4 inch pieces. About 5 medium size tomatoes I have already cut them. 1/2 Inch of ginger And 1 green chilli I have taken out the seeds.

And this will make tomato puree for our gravy. 2 Tablespoons of oil 1/2 teaspoon of cumin seeds Pinch of asafoetida. 1 Tablespoon of coriander powder (dhania) 1/4 teaspoon of red chilli powder 1/4 teaspoon of turmeric (haldi) 1 teaspoon of salt 1 teaspoon of sugar 1 teaspoon of cornstarch This is used for thickening the gravy. 1/2 Teaspoon of garam masala About 2 tablespoons of finely chopped cilantro (hara dhania) 1 medium size tomato, cut lengthwise.

And I will use this for garnishing the vegetables. This is a very simple and easy recipe to make. In this recipe you can always change the vegetables, to your liking. First I am going to puree the tomatoes and make the tomato gravy with a spices.

And then add the vegetables. Let it cook, till they are tender. And vegetable curry is ready to serve. So first I will make the tomato puree.

So I will add the tomatoes in blender. Green chilies Ginger And blend. This is ready. Heat is on, medium high.

First I will add the oil. And let the oil get hot moderately. Add the cumin seeds. And asafoetida.

Stir. And as you see, cumin seeds are cracking. Now we are going to add the tomato puree. Coriander powder Chilli powder Turmeric Salt And sugar Stir it.

And cover before it starts splattering. After it comes to boil we will cook for about 4 minutes. Gravy has come to boil. And let it boil for another 3 to 4 minutes.

It has been about 4 minutes. So I will check the gravy. It looks good. And as see you can see some specks of oil on the top.

Time to add the vegetables. Green peas Zucchini Mushrooms Carrots Cauliflower Mix it. And we going to add about half a cup of water. Mix it well.

Cover it. And let it cook for about 8 to 10 minutes. But do check it in between. It has been about 6 minutes.

So let's check the vegetables. They are looking very colorful. Vegetable should be tender, but not mushy. It needs to cook for another 2 to 3 minutes.

It has been about 10 minutes. So let's check. All the vegetables are cooked very tender. Looking great.

And you should be able to see all the vegetables in. Its time to add the cornstarch. So add few spoons of water. And mix it well.

Add it to the gravy. This gives thickness to the gravy. Let's cook for another minute. It has been a minute so let's check.

It's looking great. Turn off the heat. Time to add the cilantro. Garam masala And slice of tomatoes.

Mix it well. Cover it. And let it sit for about 2 minutes, before serving. So tomatoes will slightly get cooked with steam.

Vegetable curry is looking very colorful. And has a very fresh aroma. This is a very simple recipe but delicious and flavorful. This recipe you can make it every day.

Enjoy the vegetable curry. Thank you. Till we meet again, check out more recipes on manjulaskitchen.Com..

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Easy Cake PopsSuper Easy RecipeKid's Dessert RecipeKanak's Kitchen

Hello foodies, I'm your chef Kanak and I welcome
you all to my new food show Kanak's Kitchen. In today's show I will be teaching you a very
easy cake pops. These are very cute creations which are prepared out of basic sponge cakes.
These are a great alternative to cup cakes for kid's birthday parties and gatherings.
Most importantly it is loved by everyone and it is very much is fashion nowadays. So let's
get started.

Here I've got a basic sponge cake. You can
use any basic vanilla sponge cake also. You can also use any other cake available of your
choice. Now in a large bowl, take the cake and break it and crush it with the help of
your hands to make crumbs out of it.

I am doing it over here with the help of my hands
because it is very easy. But if you are making this in large quantity, you can also use a
food processor to crush it evenly. Now in this I am going to add the nutella. This is
added basically to give moisture and flavour to the cake pops, so that it can be rolled
easily.

So if you want you can also use chocolate ganage or any other frosting or if you want
you can also use chocolate sauce over here. Now mix this into the cake crumbs and mix
thoroughly with the help of your hands until it all comes together to form a dough like
consistency. Now you can see the basic dough for the cake pops is ready. Now we'll roll
them.

Take a scooper or a spoon which will give us standard size measurement or if you
want, you can also roll them directly with the help of your hands. Taking a three table
spoon of mixture in your hands and roll it evenly between your palms to make small small
roundles out of it. Keep doing this for all the mixture. If you want you can take a small
portion in your hand and you can also give it a heart shaped with the help of your hand,
by making narrow at the lower bottom and with the help of a toothprick or a knife, you can
give a slit on top of it.

With the help of your hands, you can slightly shape it to give
it a heart shape cake pop. Now you can see that the cake pops are ready. Few I have rolled
them into round and few into heart shape. Now I am going to put these into the fridge
to set enough for twenty to thirty minutes, so that it firms up a bit to dip them into
melted chocolate.

Now I am going to melt the grated chocolate into the microwave for thirty
to forty seconds until it is smooth and glossy. Now take a small portion of the lollipops
stick or the wooden stick to the melted chocolate and then pierce this into the cake ball inside
upto the three forth portion of the ball and it will stick onto it. Keep it aside. Now
take the cake pop with the stick and dip it into the melted chocolate to coat it on all
sides evenly.

You can also use a spoon for this. Tap out all the access chocolate coming
out of it. Be careful while tapping so that the stick does not come out. I am going to
sprinkle the cake pops with the chocolate sprinkles onto it while it is still moist.
You can also use coloured sprinkles on few of them.

I am going to sprinkle few with the
edible coloured hearts. You can be really creative over here and use any kind of decoratives
of your choice. Once all of them are ready and nicely coated, I am going to put them
in the fridge to set enough. You can see now my beautiful and lovely looking cake pops
are ready and they looks quite presentable.

You can wrap them and them put them in a basket.
Here I have used the basic sponge cake for cake pops, but if you want you can also use
any other left over brownies or any other muffins available at your home. If you want
to make them more richer, you can just stuff them into roasted almonds or some choco chips
if you want. You can also be creative by decorating it with any other sprinkles of your choice.
So try it and let me know how it turned out in the comments section below. If you have
any other suggestions or queries for me, do provide me the same in the comments section
below and hit the like button and subscribe to the channel Kanak's Kitchen for more of
such lovely recipes.

Tune in to my channel every Tue and Fri. You can also connect with
me on Facebook, the link to the page is in the description .Stay safe and happy cooking,
Bye Bye!!.

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Dora CakesDorayakiDora PancakesKid's Favourite Food RecipeChildren's Day Special

Hi my lovely viewers, welcome to my channel Today I am going to show you one of my favorite snack which is inspired by the famous cartoon character Doraemon and I am sure most of the mothers must be aware of it and yes I am talking about Doraemon's favorite food that is Dora cakes. It is also known as Dorayaki or Dora pancakes Dora cakes or Dorayaki is a very popular Japanese snack in which 2 small pancakes are sandwiched with the sweet red bean filling in it which comes out quite soft and fluffy. So let me show you how to prepare this yummy pancakes which I will be stuffing with some nutella or chocolate spread in it as a dedication to this coming Children's Day. So over to my kitchen to see what you need for this Ingredients First in a large bowl, combine the eggs with sugar in it Beat it well until it is well blended Sugar should be completely dissolved Blend it for around a minute Next add in the vanilla extract Mix it well Add in the all purpose flour along with honey Blend it until it is smooth and free from any kind of lump Now take the water in a bowl Stir in the baking soda Mix it well until it is completely dissolved Pour this prepared soda water into the batter Again beat it well for another 30-40 seconds Do not overbeat it.

Now the batter for the pancakes is ready Let it rest for around 10-15 mins After 15 mins, if you find the batter to be too thick, then you can add just a table spoon of water more to it Mix it well, now heat a nonstick pan Brush it with some oil or butter and then wipe it off to make the pan smooth. Now a standard size spoon for measurement. Here I am taking this 1/4th size spoon Keep the flame on very low, spoon the batter over the pan You can make 2 at a time, if you have a bigger pan Wait until the bubbles starts to appear on the top and it is slightly cooked on the edges This will take around a minute I am going to gently flip it over onto another side Again wait for another 30-40 seconds It has got a lovely color on top Soon you will see that it will start to puff up Now when the other side is also cooked, remove it onto a plate. It looks like this on the other side Now keep making all of them and keep aside to cool down before we stuff them Take some chocolate spread or nutella whichever you want to use, here I am using the icing cone which I have filled with Nutella Spread a thick layer on top of it Close it with the other cake having almost same size This is how it looks Here you go your homemade Dorayaki or Dora cakes are ready to enjoy! So do prepare this for your children today and surprise them and I am 100% sure, that they will love it and you will be happy to see smiles on their faces So if you enjoyed watching today's video then do share it with your loved ones.

Before that don't forget to subscribe to my youtube channel Kanak's Kitchen If you wish to receive mobile notifications then click the bell icon on the youtube mobile app Till then take good care of yourself, I will see you next time Happy Children's Day.

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Vegan Soul Food Adventure

(Lively music) - We're in Inglewood, California. We're gonna eat a bunch
of vegan soul food. - Let me tell you somethin'
about soul food, okay. - So Daisha here, is in
another video right now.

She's doing a 30 day vegan food challenge. - What do I know about soul food? I think mac and cheese. I think fried chicken. I think cornbread.

(Lively music) - Inglewood, like many low income areas of Los Angeles, really struggles to feed people quality, healthy foods. - Oh, welcome to Stuff I Eat. - Babette opened this restaurant in 2008 to try and combat that issue. She's inspiring the community to understand food they love in a broader context.

- I think we should put it on you to come up with a rubric. - This is all based around a party in your mouth, all right? So the first thing is a Shindig. If things are, "Oh wow, this is great." "I'd probably eat this on my own time, "but I'm not, like, in love," that is a Kickback. Then the next level up is a House Party.

- House party. - All right, house party. And then if we are just completely, completely blown away, all it is is just a Rave. (Beeping) - So is this your very first soul food, vegan soul food platter? Really? So first of all, let me describe exactly what you have on this plate.

- [Daisha] This is vegan? - This is all vegan, 100% vegan. Kale greens, black-eyed peas. We've got mac and cheese. - [Voiceover] Vegan.

- Vegan. Barbecue tofu. Get a little coleslaw and potato salad. You've got some gluten-free cornbread and your yams.

- Ready, go! - [Voiceover] Collin,
you're an animal Collin. - [Collin] I am an animal. (Lively music) - Yes. Oh my God.

This mac and cheese is so good. - Yeah, I wouldn't say it tastes like, you know, like traditional mac and cheese. - She's not trying to imitate regular soul food mac and cheese. She's, like, made it her own and it's amazing.

- Everyday, I'd eat this everyday. - The mac and cheese is
a House Party for me. - I think this is a House Party for tofu. - I've never had tofu before.

- What?
- Like, I've never had tofu. In my mind, it's always been like, - [Voiceover] Weird. - Scary and weird, yeah. - Did y'all have this coleslaw? This is a Rave.

- The coleslaw's amazing
- The coleslaw's a Rave. (Beeping) - [Voiceover] Daisha, Daisha
(unintelligible) eat right. Steven. - My plate, almost done.

- [Voiceover] Freddy,
pick up the pace, Freddy. - I'm comin', I'm comin', I'm comin'. - What's your definition of, like, a balanced meal? - That. - This? - What did you expect
me to say? (Laughing) So when we first moved over here, I introduced the Soul Food Platter.

It was only going to be a special. A couple of the local residents came in. They had the Soul Food Platter and they liked it and then I didn't have
it, like, the next day. And they were like, "Well,
what happened to that?" And I'm like, "Well,
it was just a special." They walked out.

That happened several times, several weeks in a row and we just made the Soul Food Platter a part of the menu and I think that's how we became the vegan soul food restaurant. - Why did you want to open in Inglewood? - I live down the street. First of all, every time I wanted a decent vegan meal, I had to drive across town. There are a lot of health conscious people living in this community.

The rent was amazing. I'm not paying $20,000 a month for rent. Miss me Beverly Hills. And they needed me here.

They needed this situated right here where it is and why not? Why not a good vegan restuaruant in my community? - So since you've been here, have you noticed that more people from the neighborhood
have started to come? - Oh definitely.
- Like people who aren't vegan who just come for the food? - Most of my customers are not vegan. I'm so grateful that I was introduced to this lifestyle and made the transition. I really am. I started at age 40.

I'll be 65 in December. I can still jump down and do my push ups. I'm still running hills. I'm not on medication.

- [Voiceover] Your life
is (unintelligible) - My life is (laughing) my life is wonderful right now. - You know I've never for one second thought about becoming vegan, but I'm actually legitimately
considering it now. Like, with how good the food is and how good you look. (Laughing) - If I could just say one thing, if there are any kids out there eating those spicy Cheetos, maybe you shouldn't eat those things and that's all I have to say about spicy Cheetos.

I know we're not talking
about spicy Cheetos..

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DIY GALAXY MIRROR CAKE!

Hey guys, its Ro! Today we are gonna be making something that
I have got a ton of requests for. Today we are gonna be making a mirror cake. For those of you who arent familiar with
a mirror cake, its a very specific type of glaze thats very reflective. And Ive also been getting a lot of requests
for a galaxy themed cake.

So Im gonna combine both of those today
and Im gonna be making a galaxy mirror cake. Lets get started! The things you will need will be: 2 6 round
Vanilla Cakes, 8 ounce of white chocolate, the type that Im using is couverture,
Ive tried other types of chocolate and it just didnt work as well. 1 Cup of sugar, 1/2 a cup of cold water, and then a separate measurement of water
which will be 1/4 cup of water. 1/2 A cup of light corn syrup, 1/2 a cup of
sweetened condensed milk, 5 teaspoons of powdered gelatin, some vanilla
buttercream frosting, food coloring, depending on what colors you want to make your
cake, you can make these any colors, but because Im making a galaxy cake, Im
gonna be using black, white, navy blue, electric blue, purple and pink.

And then lastly, this part is optional, but Im gonna be adding a little bit of
edible, black disco dust. The first thing that were gonna do is level
our 2 cakes. Remember, you can use any type of cake that youd like, but I am gonna be using vanilla because, I love vanilla! And Im just putting it on top of a piece
of parchment paper so that it wont be on top of the table and
Im taking a cake leveler Its got a little wire in the middle and
little feet, so you just put the feet down and then you saw back and forth. Then youre gonna take off the top, which is the best part, its like the muffin top! So good, you can crumble this up, put it in a little container and make cake
pops with this.

So youre gonna save this for another treat. The top is leveled, now we are gonna cut it
in 1/2. So with our little cake leveler, Ive moved it down a few more notches,
and lined it up so that its hitting about 1/2 way through, doesnt have
to be perfect. There we go! Now youre gonna do this to your other cake.

Cakes are leveled, the next thing that were
gonna do is assemble our cake. In front of me I have a little turner, wika-wika-wika! Which makes it a little bit easier to frost. And, a little cake board. I got this one at Michaels, but youre
just gonna need something that will be the same size as your cakes.

Then over here Ive got some vanilla buttercream
frosting that I put into a little plastic baggie and I just cut
the end, so you just put a little bit in the center, so that your cake wont move. Pick up your first layer, place it in the middle, and then, were gonna cover the
top with your frosting. Get out of here you fly! You freaking fruit fly! Youre not allowed! Im just gonna lightly smooth. Then youre gonna put on your next layer, and then frost again.

Smooth it out, then for the top layer, were
actually gonna flip it upside down, so that the baked bottom is
on the top. After your cake is assembled, I just popped
mine in the refrigerator for about 20 minutes to set and chill again before I
frost. And Im just gonna cover the whole cake, the top and the sides with frosting. Cake is totally covered and frosted.

Now using a big offset spatula, Im gonna smooth it out. So youre just gonna plant, your spatula
here, and try not to move the angle. And then, spin the cake around it will create
a really smooth finish all the way around. If its not perfect the first time around
you can swoop it around again! Then on the top Im just gonna smooth it
out.

And now Im gonna spin it around, pushing
the frosting out to the edges. And youll see that a little bit of frosting
is hanging over then end, and thats OK, because then were gonna turn our spatula
like this, and scoop it up. Our cake is completely frosted and now were
gonna set this in the refrigerator for 2 hours to completely set and chill. And while it is setting, we are gonna make our mirror glaze! Which is what makes our mirror cake, a mirror
cake! The first step to making our glaze, is we
are going to bloom our gelatin.

So youre gonna pour all of the gelatin
into the 1/2 a cup of cold water, and then with a spoon were gonna stir together, and youll
know that its ready when it looks like applesauce. And then Im gonna set it off to the side
for about 5-10 minutes to bloom. Then, in a medium sized saucepan, we are gonna
add our 1/4 cup of water, our light corn syrup, and
our sugar. Then Im gonna whisk together until well combined and then take
this mixture over to the stove.

Turn your heat to medium-low and cook for
7-8 minutes, your mixture will slowly begin to boil, and dissolve your sugar. Once ready, turn off the heat, and go back to your baking station. Our mixture is hot and fresh off the stove, so
be very careful, this saucepan is really hot still. Now were gonna add our bloomed gelatin.

Then were gonna whisk together. Next we are gonna add our sweetened condensed
milk, and whisk together one more time. Our mixture is ready, and now we are gonna
pour it into a bowl with our chocolate. And this is still hot, so Im gonna be using
an oven mitt.

Since this its still hot, were gonna
let it sit for 2-3 minutes, right here, and let it melt the chocolate. Our chocolate has softened, its ready to
mix, Im gonna be using a handheld emersion blender. You can use just a regular hand mixer, thats fine. But I really like to use this type of blender
for chocolate because it gets things very smooth.

Youre just gonna turn it on, and mix it
up. Ha-ha-ha! The power! Our mirror glaze is now all mixed, and over
here, Ive got another medium sized bowl, with a strainer on the top! And were just gonna pour the mixture through the strainer, to catch all the little air
bubbles or chunks. Anything that wasnt smooth. Im letting it drip in there, because I
want all the mirror glaze I can get! Ha-ha-ha-ha! Now were gonna split it between 5 bowls
for our different colors.

And now were gonna color our mirror glaze. And this is where you can pick any colors youd like, if youd like to make
a rainbow mirror cake, or a tie-dye mirror cake, you can pick any colors. So for this one Im gonna be adding a little
bit of navy and a little bit of black. Here Im gonna be adding 6 of electric blue
and 2 navy blue.

For this one, a couple drops of pink. A little bit of purple, and a little bit of electric blue! Then over here, Ive got 5 different spoons,
and now were gonna mix them together. Be sure to move quickly, as they set fast. My colors are all done and I am so excited
because now it is time to pour these over our frosted cake.

Our cake is ready to become a mirror cake. I just took it out of the fridge and I placed it on top of a little vase, I had
a very small vase. If you dont have a little vase, you can
use a little cup, whatever you have around your kitchen. And then, I placed it on top of a cookie sheet,
lined with a piece of parchment paper, so that when were
pouring the glaze, it will be easy cleanup.

Over here Ive got my base glazes, so whatever
color you want to use for the base coat. Im gonna be using the dark space color,
and the darker blue. Im going to pour the blue into the space
blue. Then, using the spoon, Im gonna give it a gentle swirl, but Im not mixing
it together, just giving it a little swirl.

And then were gonna pour it on the top
of the cake, and let it drip all over the sides. Were gonna cover the whole cake with this
base coat of glaze. Im gonna start over the top, and its
just gonna drip over the sides. Oh you guys! Look at that! If you were just doing a single color or a
two-tone color, you would just stop here and let the cake set, but were
gonna be adding some extra details to really look like the galaxy! Another helpful tip is youll want your
glaze to be at about 90 degrees temperature, I have a little candy thermometer
so you can stick it into the glaze to make sure that its 90 degrees, if its
hotter than that, its gonna be too thin and not stick to your cake.

If its colder than that, its gonna be
a little thicker and a little clump-ier, it wont
spread as even. And if they cool down, you can just pop em
in the microwave, and stir em up to make them warm again. Im gonna take the lighter blue, with a
spoon. And Im just gonna pour across to get some cool detail.

And a little purple, we-oooo! Just have fun with it, you can make it look
however youd like. Then the pink! Once youve got your colors on the cake,
now Im just gonna take a very big spatula, and very gently brush the top to kind of evenly
blend the colors. Im gonna be moving with the streak. Just be very, very gentle, you dont want to expose the frosting.

Over here Ive got the black disco dust,
and a little paint brush. And Im just gonna dip the ends into the
dust, and then Im just gonna flick it on top of the cake. Its adding this really cool shimmer effect. It looks so cool, it looks shiny, and shimmer-y.

Lastly, using the same brush, we are gonna
dip this into a little bit of white food coloring over here, in this little bowl. And were gonna do a little splatter! Just like that! Its a little bit messy, but its very
fun! Because we need stars in our galaxy! Yeah! Now were gonna let our cake sit for about
20 minutes to let the excess glaze drip off. After your mirror cake has set you can transfer
it onto a serving tray, or a serving plate. And the bottoms are very, very sticky.

So if youve transferred it and there are any imperfections on the
bottom, this part is totally optional, but I am gonna be adding a little traditional
cake border, all the way around the bottom edge, to hide any imperfections. Ive just got some buttercream frosting with a star tip at the end. Ta-da! Here is the Galaxy Mirror Cake that we made
toady! A big thank you to you guys for suggesting
this video, this is the first time weve ever made a mirror cake before! I love it! Its so shiny, and glossy, and you can see
your reflection in it! Oh my gosh! Theres so many different possibilities,
you can decorate it so many different ways, so if you guys make a mirror cake, please
take a picture and send it to me! I just love seeing your baking creations. It makes me happy it just makes my day! And, Ill be posting pictures of this cake
that we made today on Facebook, Twitter, Instagram and Tumblr.

If you have any other ideas for any other
types of videos youd like to see me make, please leave me a comment down below. Alright, thanks again you guys, bye-bye!.

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Carrot Cake Recipe with Cream Cheese Frosting

Carrot cake is a classic. A light and fluffy cake flavoured with shredded
carrot and spices topped with tangy cream cheese frosting. Its a favourite of mine and Im going
to share with you my recipe. Firstly were getting started with the carrots.

Youll need about 2 and half cups of grated
carrot which works out to be about 4 small or 2 large. Wash and peel the carrots, cut off the ends
and shred them using a box grater. It can be tempting to just buy pre shredded
carrots here but please make sure you use fresh. The pre done packaged stuff tends to be quite
dry but the cake needs all the moisture it can get from the carrots.

Pre shredded dry carrots ends with a dry cake. If you would like the full recipe for this
carrot cake it will be on my website as well as the full measurements listed in the description
box below. Make sure to subscribe to my channel and take
a look at my other cake recipes. Place all of the shredded carrots into a medium
sized mixing bowl and start to crack in the 4 medium sized free range eggs.

I like to keep my eggs in the fridge so they
stay fresher for longer, if youre the same just remove them, along with any other ingredients
kept in the fridge an hour or so before youre baking so they have a chance to come up to
room temperature. Four eggs may seem like a lot but this recipe
makes quite a large cake that you can bake in one large tin or two smaller. If you want to make a smaller cake the recipe
can easily be halved without a problem. To the carrot and eggs measure out 2 cups
of granulated white sugar to sweeten everything up along with a teaspoon of good quality vanilla
for flavour.

Use a wooden spoon to mix the wet ingredients
together until well combined. If you didnt want to make a cake you can
also use this exact same recipe and divide it into cupcake tins, filling until they are
2/3 full to make carrot cupcakes. Just top with lemon or cream cheese frosting. One of the reasons I love making this cake
is there is no need to cream together butter and sugar, meaning its so much easier and
quicker to make.

Most cakes use butter as their main fat, but
this cake uses oil. Oil makes the cake feel a lot lighter and
moist than butter does, but it doesnt tend to have as much flavour. Use a neutral oil like vegetable or canola
so the cake doesnt have an over powering flavour and add it to the wet ingredients. Mix well until combined.

Set the wet ingredients to the side while
we work on the dry. In a large bowl sieve together the dry ingredients,
the cake flour, baking soda, salt, and cinnamon. If you dont have cake flour on hand all
purpose flour will work just as well. Cake flour has a lower protein percentage,
which basically means your baked goods will turn out lighter.

If you do a lot of baking I would recommend
getting some to keep in your pantry for next time. This cake also used baking soda instead of
baking powder, make sure not to get the two confused. Baking powder contains baking soda as well
as an acid but this cake has shredded carrot which is quite acidic so we just need baking
soda as the levelling agent. Sieve the dry ingredients together before
pouring the wet ingredients into the same bowl.

Use a wooden spoon to fold everything together
until you can no longer see any dry flour. Make sure not to over mix as this develops
gluten leading to a drier and tougher cake. Pour the cake batter into one 8 inch cake
tin or divide it between two 7 inch tins like I have. Bake in a 170 C or 340 F oven for 35-40 minutes
or until a skewer comes out clean through the centre.

Leave the cake to cool in the tin for 10 minutes
before transferring to a wire rack to cool. The best icing or frosting for carrot cake
I think is cream cheese frosting but lemon works pretty well also. This cake is super sweet and the tangyness
of the cream cheese cuts right through it. To make the frosting add room temperature
butter to a stand mixer or a large bowl if you are using a hand mixer.

Mix on hight speed for about 5 minutes until
the butter has doubled in volume and is extremely pale and creamy. Ive also got a more in depth tutorial for
how to make cream cheese frosting which I. Will have linked below. It has a tendency to turn out too thin or
split so if youve ever had a problem making it make sure to take a look at the tutorial.

Add the cream cheese to the butter and mix
for about a minute or until well combined. Scrape the edges of the bowl down with a rubber
spatula to get anything stuck to the sides. Sieve the icing sugar, powdered sugar, or
confectioners sugar. All the same ingredient just different names
depending on where you live in the world.

Add the sugar in thirds to the butter and
cream cheese, mixing for about a minute on high speed between additions. Finally give the bowl another scrape down
and mix for a further minute until the frosting is light and fluffy. When your cake has completely cooled transfer
it to a serving plate or a cake stand. If you baked the cake in two tins, top the
first cake with about a cup of the cream cheese frosting before adding the second cake.

Use an offset spatula to spread the frosting
evenly over the cake, dont worry about it looking smooth carrot cake always looks
better with a little texture to it. Leave the cake and frosting to set for a few
hours before cutting a slice and enjoying. Thank you for watching, I hope you enjoyed
this recipe and I will see you in my next video..

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Vegan Recipe Make Vegan Bacon Using Rice PaperThe Edgy veg

[Candice] today on The EdgyVeg, i'm going to show you how to turn this ordinary piece of rice paper [candice] into the best VEGAN BACON you've ever had! [Candice] don't believe me? Let me prove you wrong! [Candice] and make sure you subscribe for salty, delicious bacon! [Candice] now i've seen this done a couple times online and i've tested them out. [Candice] and after about five attempts at doing it, i came up with my own recipe and my own technique. [Candice] to make the bacon marinate, we are going to take a bowl and a whisk. [Candice] and we are going to whisk up some tamari, [candice] olive oil for greasy bacon goodness.

[Candice] nutritional yeast, of course. It helps to thicken it up and give it like a cool texture. [Candice] garlic powder, [candice] a little bit of liquid smoke, [candice] some maple syrup for that like sweet flavour that bacon has. [Candice] and then for added kick, and flavour because i'm not afraid of spices, [candice] paprika and pepper.

[Candice] mix it up. [Candice] with your dry rice paper, you're going to take two sheets, put them on top of each other. [Candice] and using a super super super sharp knife, cut them into these like, strips. [Candice] now what we're going to do with these is we are going to take a brush.

[Candice] dip it into water, the two should be- make sure they're kind of like same size. [Candice] and brush like a generous amount  but not like so that they're drowning in water. [Candice] and then put them together. [Candice] little bit of water on this side, [candice] i've seen people like soak it online but apparently it's like super difficult to work with and it doesn't crisp up as much.

[Candice] so do that with a few strips. And then we are going to take our brush, [candice] and we are going to paint this marinate onto our bacon strips. [Candice] both sides. And put it on a parchment paper lined baking sheet.

[Candice] i mean it starts to kind of look like bacon. [Candice] and then we are going to throw this into the oven, for about [candice] like 7 to 9 minutes, at 400F. [Candice] which apparently is the technique to cooking perfect bacon anyway. [Candice] baking it, not frying it.

[Candice] it tends to burn relatively quickly so keep your eye on it. [Candice] and then when we're done, we should have the PERFECT crunchy, salty bacon substitute. [Candice] i think this is the closest thing that i have found yet. [Candice] and it's great because if you leave it in a tupperware, it gets soft again so you could even like [candice] wrap it around king oyster mushrooms and then have like [candice] scallops wrapped in bacon.

[Candice] bacon wrapped everything! [Candice] bacon double cheese burger, bacon stuffed pizza crust?! [Candice] vegan french toast stuffed with vegan bacon and wrapped in bacon and then fried with bacon?! [Candice] BACON! [Candice] so there you have it, easy rice paper bacon that i think looks exactly like bacon. [Candice] now you can add more of the marinate if you like as softer, more like meatier bacon. [Candice] do you prefer soft bacon, crispy bacon? [James] as a carnivore, i like it in the middle. [James] mm! [James] smoky and kind of ickery-ish.

[Candice] so is it carnivore approved? [James] definitely carnivore approved. [Candice] alright guys, there you have it! Carnivore approved vegan rice paper bacon! [Candice] if you like this recipe, make sure you give the video a big thumbs up! [Candice] and let us know in the comments below if you have a favourite bacon substi-tate [james] bacon substitate? [Candice] if you have a favourite bacon substitute that you like, or if you have a recipe request, [candice] leave it there! [Candice] if you haven't already, make sure you subscribe! It's right there and you will get these awesome [candice] recipes in your inbox every week. [Candice] and we'll see you next time! [Candice] bye! Happy bacon!.

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Black Forest CakeSoftest Chocolate Sponge cakeRecipes 'R' Simple

 Hi guys, Boy have I got a treat for you
today I'm making my version of this delicious black forest cake   now the original black forest cake was
created in Germany and it's called the schwarzwlder kirschtorte and  originally
uses ' kirsch' a cherry liqueur. In Germany this cake cannot be sold as a
black forest cake unless it contains kirsch. In other parts
of the world different forms of alcohol is used to soak the chocolate sponge
layers and in many other parts of the world alcohol is not used at all- like in my
version the Black Forest Cake is Alcohol-free and it still remains so
delicious because of the super moist and light texture of this delicious sponge
cake!! This decadent version of the black
forest cake consists of four layers of super soft and delicious chocolate
sponge cake with a combination of chocolate flavored as well as vanilla
flavored Whipped Cream , Chocolate shavings and glac cherries as well as
fresh cherries for decoration! So first off we're going to make our
chocolate sponge cake we need ten cold eggs from the
refrigerator and we're going to separate them we're using two bowls to separate the
yolks from the whites. I'm using a third bowl to make sure that
there are no traces of yellow that fall into the white because the egg white
must be completely free of any traces of yellow.

So that's eight YOLKS and eight WHITES
separated- now we need two extra egg whites and we have 10 EGG white and 8
yolks for this recipe. You can use the spare egg yolks to make an omelet LATER. Cover
and set aside to come down to room temperature the next step is to process the caster
sugar. Use the finest grain caster sugar that you can find and by processing it
for an additional 30 seconds you get a really fine grain sugar and this is
essential for this recipe.

Process from 30 seconds up to one minute depending on
how to fine the grain was to begin with. Next we're going to sift our cake flour
with salt and cocoa powder. I'm using a cup plus 2 tablespoons of cake flour, a
half a teaspoon of salt and a third of a cup of good quality Dutch processed cocoa
powder. To get that super light texture for our sponge cake we're going to sift
the cake flour cocoa powder and salt together-  repeatedly three times.

First we sift into this wide bowl
and to make it easy to drop it onto parchment paper and lift it up this makes it easier to drop it back
into our sieve to sift again and we repeat this twice and that's three times total now you
have a really nice and light flour. The next step of preparation before
making this cake is to combine two tablespoons of store-bought orange juice
without any pulp along with three quarter of a tablespoon of water to dilute
and one-and-a-half teaspoons of pure vanilla extract. As well as half a cup of neutral
flavored oil like sunflower oil, vegetable oil or rice bran oil - all of
these seem to work allow to come to ROOM TEMPERATURE. Preheat your oven now.

Next we're going
to whisk our egg whites use a large bowl and you can either use your mixer or
your handheld egg beaters or your processor with the whisk attachment any
of these will work. Add the egg whites to a clean bowl now
it's really important that your beaters as well as the BOWL is completely free
from any residue before you start with the egg whites until they are frothy add
three quarter a teaspoon of cream of tartar continue to be till you get stiff peaks
and once you get stiff peaks stop. Do not over whisk-  this is what our stiff
egg whites look like when they're done   next I'm going to beat my egg yolks with
the fine granulated sugar that we prepared earlier. Now i'm using a
separate Bowl, i'm using my processor actually to beat
the egg yolks with the sugar you could just as well use another bowl
with your same beaters that you use to make your egg whites I just did them simultaneously to save
time.

If you are using the same egg beaters you can wipe them down thoroughly before you begin with the egg
yolks with the sugar until you achieve a really light pale yellow color this pale
beaten egg yolk and sugar mixture should give you temporary ribbon like streaks when you lifted and drop back over the
top like this now i'm just going to pour this into a
large bowl. Prepare our batter into this egg yolk and sugar mixture that you see
here i'm going to add the oil juice and vanilla mixture that we made earlier
- give it a good stir and add to the yolk mixture. Stir well until you get a
homogeneous mixture. Into this, add the thrice sifted flour
and cocoa mixture ,a little bit of at a time using a spatula to fold it in .

Keep folding in till all the flour mixture is added and you get a smooth batter.   Lastly we're going to fold in the whisked
egg white into this flour batter. This should be done as quickly as
possible without over mixing. This is important we spent a lot of time to get
the egg whites to this point and we don't want to lose all that texture.

I like to add a little bit of the
stiffly beaten egg whites first and fold in with a spatula - it's quite
smooth then I add the remaining egg whites in a couple of batches,
alternating between a whisk and a spatula to fold it in as quick as possible,
without over beating just to get those lumps broken. You don't want big clumps of egg white
in there. Although a few specks of white is ok.   So here we have our chocolate sponge
cake batter ready.

We're going to divide and pour this batter into two ungreased
8-9 inch aluminum cake pans equally. Tap the pans on the countertop a couple
of times to get rid of air bubbles on the surface.   I like to rest  for a couple of
minutes. Now we're going to bake the cakes in a
preheated oven for 30 to 35 minutes.

-Depending on your oven until a toothpick
inserted in the center comes out clean. Remove from the oven and invert onto
elevated wire racks -  this will prevent cakes from sinking. While they cool off, you can see how
lovely our sponge cakes look! A good way to elevate the cakes, is to by using kitchen collanders like these. With a wire rack placed over them.

Invert the cakes while still hot over
the wire racks and leave aside to cool completely.   Once the cakes are completely cool, use a
sharp knife to go around the edge of the pans to release the cake onto flat
plates or surface. You then want to slice each cake into
two - to do this you can use a sharp serrated knife or cake leveler if you don't have either of these, i find
that the plastic serrated knife that you get along with birthday cakes works well
too!   I like to place the layers separated by
parchment paper into the fridge- to chill. This helps to make for a smoother
frosting later when you're decorating.

 Now, we're going to make the vanilla
flavored whipped cream first. The vanilla whipped cream is used to
frost the sides and top of the cake to allow for a smoother finish that does
not melt as easily. We will make a stabilized whipped cream using gelatin to half a cup of water, i'm going to add one half tablespoons of gelatin this is just cool water we're going to give it a stir and leave
it  for one minute after which i'm going to microwave the gelatin
mixture for 30 seconds or place in a sauce pan of simmering water till the
mixture dissolves like this and then, set aside to cool for three minutes.   After which i'm going to add the cool
gelatin mixture into half a cup of chilled whipping cream give this a good stir allow to cool off completely in the
fridge for about five minutes but do not allow to set into a jelly To a chilled Bowl, add about 10 teaspoons of icing sugar or powdered sugar and a quarter
teaspoon vanilla powder.

Whisk till you get soft peaks. I'm whisking the cream over a bowl of
ice or a bowl of ice water because i work in temperate climates. If you work in a cooler area this is not
necessary. Now I added the chilled gelatin and
cream mixture that was in the fridge and i'm continuing to whisk till I get a
stiff cream again place this covered in the fridge.

Remember that upon refrigeration this
gelatin base whipped cream will thicken further Now i'm going to make the lightly
flavored chocolate whipped cream get another chilled Bowl and chill beaters add 2 cups of the remaining chilled
whipped cream another 10 teaspoons or so of icing sugar
sugar and whisk briefly     Add 1 tablespoon of cocoa powder( I
use Dutch processed) and according to spoon of Also add 1/4 tsp vanilla powder also and more sugar if desired at this point     stop when you get a stiff whipped cream
like this, cover and keep chilled in the fridge till you need it.  To decorate to
decorate the black forest cake, we will need disposable cake plate, strips of
parchment paper and a decorating turntable. We will also need about a half a
cup of chopped glac cherries - it's really important when choosing the glace
cherries that they taste good - because some of the glaced cherries
tastes like cough medicine! Do a taste test, before you add your cherries to the chocolate whipped cream Reserve some OF THE 'PLAIN'chocolate whipped cream
to pipe around the edges of the cake later. With the rest of this cherry
chocolate whipped cream, we're going to frost the layers of the
sponge cake.

The first three layers are going to be frosted with this chocolate
whipped cream with cherries so that's one two three layers of
chocolate sponge covered with this chocolate cherry whipped cream now we plACE the topmost and final layer
of chocolate sponge on top and this is going to be frosted with the VANILLA
flavored whipped cream you'll find that sometimes when you take
out the gelatin based vanilla whipped cream from the fridge it can be a little
THICK. In this case just give it a quick whisk to get it smoother . Top the
cake and the sides with this vanilla flavored whipped cream using off-set
spatula-  get it as smooth as possible. It doesn't have to be perfect because
it's going to be covered with the chocolate shavings anyway use a plastic scraper like this to go
around the edges and make it as smooth as possible now i'm going to set in the fridge to
chill completely so that the gelatinized whip cream sets well.

Now, we're going to prepare our chocolate
shavings for decorating the cake i'm using dark chocolate- just plain dark
eating chocolate and using avegetable peeler to get chocolate shavings. Here, we have our chilled cake ready to
be decorated cover the sides of the cake with chocolate shavings, first to go all
around covering as much as possible   again, I have strips of parchment paper
so that i can clean up the cake board later easily. Once the sides are covered, I have the
remaining vanilla whipped cream filled into this piping bags or Piper's and i'm
just going to swirl  and decorate with these swirls all around the cake   and place fresh cherries on each of this
swirls.     And fill the center of the cake with the
remaining chocolate shavings.

Pipe swirl in the center with glazed
cherry on top for a bit of different decoration. And it's good to wipe down
the glace cherries or the maraschino cherries so that the syrup doesn't leak
all over the whipped cream. Oh I missed a spot there! I'm going to take off these pieces of
parchment paper that's a really yummy black forest cake
for you! Isn't that beautiful and you don't have
to be a pro decorator to make it either! You'll find that this cake is so
delicious! The sponge cake is super moist and soft
and the whipped cream and the cherries - everything together it just makes
for a decadent and delicious cake. I hope you give it a try.

I do believe that i forgot to mention
that i went all around the bottom edge of the cake with the remaining plain
chocolate whipped cream i piped all around with this as you can
see here just to make it all that much I hope you enjoyed this video. I enjoyed making it for you for sure As always all the details on
the recipe and the measurements are available in the link given below http://www.Recipesaresimple.Com/shanas-black-forest-cake-delicious/ thanks
for watching and see you next time..

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